Back to Simple Dinners
I’m getting packed up and organized for a travel day tomorrow. I can’t lie that I’m a tiny bit sad to return to the heat of Houston. Plus, there will be a serious amount of catch-up to do this coming week. But I’m thankful for such a relaxing and peaceful summer with my extended family. We kicked off June with a trip to Grand Cayman and then spent most of our time in the cooler mountain weather with a family reunion in San Diego, my mom’s 80th birthday party and a lot of time with special friends.
If you missed it, this post has information on my Kitchen Reboot Masterclass that’s coming up on August 27, be sure to sign up!
And, I have a few more spots in my September 8 cooking class and my Basics class that begins after Labor Day. Check out my cooking class newsletter for more information.
Also, if you’re moving anyone to college, feel free to check out my saved Amazon items for my oldest.
We’re having dinner with friends tonight and I’m bringing a big batch of Marcella Hazan’s bolognese. If you want something savory, it’s great to make on a low temperature all day Sunday. It won’t heat up your whole house, but you’ll have a comforting and savory dinner. File that away for a back-to-school dinner. I add twice the amount of tomatoes she calls for and simmer it for hours on low. Your house will smell amazing! This New York Times article has the recipe but may have a paywall. If so, try this link instead.
Today is a travel day for me and I know I’ll get home hungry and tired. My fridge is always stocked with gluten-free cauliflower crust pizza from Trader Joe’s, as well as frozen tamales and dumplings. I’ll fire up a cheese pizza and call it a night.
I know we’ll be tired again and adjusting to our routine, so I’m keeping it simple with salsa verde chicken tacos. Use red salsa if you prefer, any salsa works here! And you can cut the amount of salsa in half if you want the shredded meat to be less “saucy.” I’ll have the chicken in a bowl over rice or quinoa (or a combo of both). Use the frozen pre-cooked versions if you want, I keep those stocked in my freezer as well. Add salsa, avocado slices or guacamole, pickled jalapenos, refried or whole black or pinto beans, cilantro or whatever you would want in a taco!
Something healthy, please. I’m thinking blackened salmon from this fish taco recipe but with a generous side of vegetables added to the sheet pan. I’ll add sliced okra, small broccoli florets, cherry tomatoes, green beans or anything else that looks good. The fish cooks in 10 minutes, so start the veggies 20 minutes ahead of time if you want them soft.
Tonight I have a mom-daughter date night with one of my girls. If you’re cooking at home, it’s a good night for grilled flank steak. I made this recipe for a party for my mom’s 80th, along with cheese bread, spinach salad with pesto and peas, and a couple of other sides.
I know it’s hot in Houston, but I like soup no matter the temperature. Chicken tortilla soup is healthy and I can nosh on it all weekend long. Make it in the slow cooker and let it simmer all day without heating up your kitchen. If soup in the heat isn’t your thing, try this creamy zucchini pasta to use up your summer bounty.