We’ve had a summer full of fun. Our summer checklists are full, and I’m ready for apple picking and back-to-school. For some reason I still get an urge to buy school supplies this time of year. Twenty years out of high school and I long for a check list of to-buy pencils, ruled paper and Trapper-Keepers.
Well, while I’m out drooling over the hole punches at Staples, you can check out what my week-night meals have looked like over the past few weeks.
Two years ago I wrote about my conversion from fish hater to salmon lover. While my Spice Crusted Salmon is still one of my favorite ways to enjoy fresh wild salmon, the Grilled Orange-and-Bourbon Salmon from Cooking Light was certainly a hit as well.
Like usual in early August we got a break from the heat and humidity for a few deliciously dry days and crisp nights. As soon as it happened I lunged at the opportunity to crank up the oven and enjoy a few nights of casseroles. Hubby and I are not big eggplant fans, so when the eggplants first showed up from the CSA and before I decided to make my mouth watering Summer Vegetable Caponata, I decided to try my hand at eggplant parm in an attempt of making it taste like chicken. The recipe was very tasty, and even though it did not turn either Hubby or me into eggplant fiends, we did discover that Squishy Delishy and Miss Magoo are big fans. .
One casserole was not enough once the cool weather hit. The very next night, I pulled out a recipe I had wanted to try for a long time. The Tortilla Chip Casserole recipe peaked my interest for the same reasons I love my Chili Tamale Pie recipe and because it reminded me of King Ranch Casserole which I love. I jump at any chance I can get to get my casserole fix and my Tex-Mex fix at the same time. The recipe will be made again as soon as we get another cold snap. It was scrumptious; a huge hit with the whole crowd!
The perfect Friday night meal to go with a pint of something local is the Mushroom and Manchego Panini recipe from the March 2012 issue of Cooking Light. I made a double batch of the mushrooms then used the leftovers in omelets all the next week.
There are so many recipes in Cooking Light for chicken pasta that finding one is like shooting fish in a barrel (strange saying? When exactly was this a normal practice? I digress…) Creamy Chicken Pasta from the January 2013 issue is my favorite of them all. It has all my favorites, pasta, cheese and mushrooms, but its the mustard and vinegar that really set this recipe apart. Its a special meal that will make for happy dinner guests, or just your family.