Earlier this week when I sat down to menu plan and prepare my grocery list, once again I found myself uninspired. None of the recipes in the magazine I was perusing looked any good. Like, who wants to eat Chicken Watermelon Tacos found in the current issue of Food Network Magazine. Yeah, I’m calling out you guys on this recipe. Not sure who came up with this combination, but it sounds just plain weird to me and to Louisa. Chicken Tacos followed by watermelon for dessert might be perfect, but mixed together, I don’t think so. And don’t tell me it’s all going to mix in my stomach even if eaten as separate courses.
Therefore, I decided to choose from previously cooked, favorite recipes instead. What a novel concept, I know. And the Shrimp, Radicchio and Couscous salad was as good as the first time I prepared it. I made one slight change to the Rachael Ray recipe and instead of using thawed, frozen cooked shrimp, I cooked up some shrimp instead, by covering a baking pan with foil, mixing thawed frozen shrimp with a little olive oil, salt and pepper, and baking at 425 degrees for approximately 10 minutes. So easy to do for such a better salad ingredient.
This Strawberry Arugula Dinner Salad turned out well too. It was the perfect dinner for a meal that needed to be on the table 15 minutes after I returned home from a lesson with Louisa, before we ran out again for the night. I prepped all of the salad ingredients in a salad bowl that I placed in the refrigerator before we went out. I mixed the dressing in a jar to pour over at the last minute. And when I returned home we quickly grilled the chicken breasts. We all enjoyed it, some more than others. Since I last prepared this recipe, it was interesting to note that both girls’ tastes have changed and they found the dressing a little sweet. The next time I may reduce the sugar by half.
I didn’t prepare the chocolate peanut butter pie you see above. There isn’t even a recipe for it. I discovered it in my refrigerator this morning. Surprise! Louisa had a friend over last night to celebrate the end of the school year and, apparently, they were busy in the kitchen making this pie around 2:00 in the morning while the rest of us just slept unaware in our beds. That works for me, even if she’s probably upstairs sleeping now as I type this.