Friday, March 19, 2010

What's For Dinner?

Hi friends.  It's the most wonderful time of the year (not that Mr. Bing didn't know what he was talking about), SPRING.  Yes, it's wonderful.  It's still daylight in the evenings, a gentle breeze, kids are out playing, birds are chirping and we're grilling.  Yesterday evening, I decided to nix my dinner plans and instead GRILL.  This was a complete in-promptu change.  I stopped at Roots and picked up two nice steaks, some green beans and a small container of strawberries.  When it's truly warm in the summer - I hate turning on the oven.  Here's how I served dinner in record time and minimum preparation.  I phoned ahead and asked the grill to be turned on.  I did not have time to marinate the meat, so I used
Montreal Steak seasoning.  Coat it real good - it's got salt, it's got pepper, a little garlic all in ONE shaker.  Coat the steaks, them 'em on the grill.  I brought two pans of water to a boil.  While those are boiling, wash and snap the beans.  Here I've dumped the beans in.  Beans take just a few minutes! 
I washed the berries and added a small can of pineapple chunks from the pantry.  Yes, I paired fresh and canned fruit.  I'm a rebel!!  The second pan of boiling water was for (gasp!) instant mashed potatoes.  A nice garlic-herb blend.  Sorry mom, I'm a workin' girl (she wouldn't understand a powdered potato product; trust me!).  Here's what was for dinner last night (the steaks are a nice dark color because of the seasoning):
Have a great grilling weekend!

Sunday, March 7, 2010

Easy Spanakopita

I found this great recipe over at Tasty Kitchen!
1 lb. fresh baby spinach.
Wilt spinach in Tbsp. of olive oil. Make in batches. Remove from heat, cool, sqeeze out liquid. Chop.

Saute 1/2 small onion, 4 Tbsp. parsley in olive oil until the onions are translucent.
Add to spinach mixture.

Add 1 Tbsp. lemon juice, 1 well-beaten egg, 1/2 lb. Feta cheese, 1 tsp. nutmeg.

I cheated and used these adorable little cups (one recipe yields 60 cuppies!!). I left the box in the background so you can see exactly what I used! Fill the cuppies, bake at 375 degrees for 20 minutes.

I made the mixture the evening before serving these lil' delights at brunch. Minutes later the tray will be EMPTY!

Friday, March 5, 2010

Taco Dip

A famous appetizer. And it's so quick.
Ingredients: Cottage cheese, taco seasoning, tomatoes, green bell peppers (or orange, yellow, red), cheese.
I use about half of a large container of cottage cheese and one packet of taco seasoning. Mix the seasoning and the cottage cheese in a pie plate or deep serving dish.
Sprinkle with shredded cheddar cheese, approx 1 cup.
Sprinkle the chopped tomatoes and peppers.
Serve with your favorite tortilla scoop chips.

This is a great, quick, festive-ly colored HEALTHY dish. This is best served chilled, and does not keep well. Serve and eat in the same day.

Thanks for stopping by.