On Tuesday I used the left over coconut-lime sauce from our shrimp last week to make a fish dish using tilapia. Since I forgot to take a picture I found one that looked similar to our dish except the fish here is cod. While we pan cooked our tilapia the cod pictured was poached. The recipe for the sauce is on this post – https://dininglite.blog/2026/07/15/wrapping-up-last-week-7-11-26/
Recipe for pictured dish – https://www.seriouseats.com/thai-style-cod-a-la-nage-coconut-milk-recipe
we are really enjoying these Kirkland hot dogs from Costco but the star of the dinner was the Greek salad I made following a recipe from Serious Eats.
https://www.seriouseats.com/the-best-greek-salad-tomato-feta-summer-recipe
A new recipe to end the week, Chili-lime shrimp!
This is a new recipe for us. Usually I do not make things with coconut milk due to its high caloric count but the portion size said it was under 500 calories so I decided to give it a try. The sauce was pretty good and a nice change from our usual shrimp.
Here’s the recipe from NYTimes Cooking.
John grilled the lamb chops and I was in charge of steaming the broccoli and microwaving the butternut squash. It was a simple and simply delicious dinner.
Sarah’s been stuck on shells, Italian sausage, and fennel for the last few weeks. We are not complaining. It is so good!
Salmon is an easy to cook fish taking only around 12 minutes in a 400F oven. I decided to make our dinner a little fancier with a beurre blanc sauce which also went well with the rice and broccoli. Dinner was like dining out at home!
The sauce for this dish is merely a combination of butter and pasta water.
A surprisingly cool start to July allowed us to cook whatever we wanted. We made too much for our Fourth of July celebration so we had leftovers for two days!
A chicken burrito bowl is merely the assembling of the ingredients you might have in a burrito with the chips standing in for a tortilla. First step is to microwave all the ingredients you would like hot. In my case this is pre-cooked rice, shredded rotisserie chicken, corn, black beans, and a sprinkling of cheese to melt over the top. Then add the room temperature ingredients – avocado, cabbage, green onions, cilantro, salsa, chips, and sour cream. It’s a fun and easy-to-make chicken burrito bowl!
I made the stuffing first thing in the morning so we could avoid heating up the kitchen at dinner time. The stuffing is a combination of sautéed ground beef, onion, garlic, oregano, salt, cooked rice, and Rao’s vodka sauce. I soften the pepper shells with a spin in the microwave and then bake the stuffed shells in a 400F oven, covered, for 30 minutes. Then I remove the foil for the last 10 minutes. The refrigerated peppers heat up in the microwave in 2 to 3 minutes when it is time to eat.
Omnivore 