I am not a lover of football. I don’t keep up with local high school games, college games, or the NFL. Football was never a tradition in my family and I never got intoxicated by the sport in college. But I could get behind the Superbowl. Really the only reason I was looking forward to the Superbowl was…the food. I love appetizer and game day fare!
Spinach artichoke dip is a crowd pleaser for sure. Even people who hate spinach and wouldn’t dare eat an artichoke in any other form will dive right in. Cheesy, gooey, and delicious – this recipe is a crowd pleaser!
Some would see it as a perk: living pretty far away from any take-out options. No sabotaging your diet with fast food. No temptation to be lazy. No wasted money on ready-made food when you have a full pantry…
Others, like my husband, would see it as punishment.
I am always all for cooking at home when the other option is going to town for dinner. Spending over an hour in the car just to eat just isn’t efficient. My husband doesn’t seem to care as much but that’s probably because he does the dishes. Going out to eat = less work for him.
When I decided to make this meal he was really, really bucking for a meal out. By the time we would have gotten to the restaurant these delicious lemon glazed Asian chicken tenders were on the table. They were sweet and sticky and sour. Just delicious! For leftovers they made an awesome Asian-inspired wrap. Make these as guilt-full or guilt-free as you feel by either deep frying or baking chicken tenders (frozen or homemade!).
Lemon Glazed Chicken Tenders (Adapted from Damn Delicious via Stephanie Cooks)
1 pound chicken tenders, cooked to your preference
1/4 cup honey
3 tbsp soy sauce
3 tbsp pineapple juice
1/4 cup brown sugar, packed
Juice of 1/2 lemon
1 tbsp red wine vinegar
2 tsp sesame oil
1/2 tsp ground black pepper
1/4 tsp garlic powder
Diced green onions (optional)
Preheat the oven to 400 degrees.
Combine the sauce ingredients in a small saucepan. Bring to a boil, then reduce the heat and allow to simmer on low for 10 minutes, until slightly thickened.
Arrange cooked chicken tenders in an oven-safe baking dish. Pour the sauce over top, flipping so both sides are coated. Bake 10 minutes, until the sauce is bubbling and dish is warmed through. Top with scallions, if desired.
We’ve got a couple of friends who are huge proponents of local, homegrown music. A few times a year they give selflessly to put on a mini music festival of sorts – something that showcases local talent and allows us to see all our favorite local bands in one venue. These festivals are usually all-day events, and sometimes the Omnivore plays in the bands – sometimes he doesn’t.
This last go-round he wasn’t playing music, which is nice because being a lonely band wife in the audience isn’t always the most fun thing. I was pretty pumped to create a picnic dinner for us to share but I was totally lacking inspiration. Finally, I remembered this entree and I am so glad I did.
While the sun was setting and people began to eat, hot dogs appeared alongside store bought potato salad and cold fried chicken. As I whipped out my real dinner plates (I have guilt about paper plates), silverware, and this beautiful salad, passers-by definitely took note.
This meal was so perfect. It is served cold or room temperature, has veggies, fruits, and protein all in one. Honey and feta is a wonderful combination. The soft grapes contrasted with the crunchy almonds wonderfully.
In the last four years, I have slayed a lot of “food dragons,” but the one that I haven’t been able to lick? Artificial sweeteners! When it comes to my morning coffee, I still like to add one “blue” and one “pink.” I’ve tried the “yellow” and other natural sweeteners, but nothing has the same appeal. I recently ran across this Iced Coffee Smoothie recipe, so I thought I’d give it a try. I was a bit hesitant because I don’t like iced coffee, but this is one fabulous smoothie. It’s also surprisingly filling; I can have one as late as 8 a.m. and not be hungry again until lunchtime.
Iced Coffee Protein Smoothie (Serves One)
½ cup brewed coffee (cold)
¼ unsweetened almond milk (or milk of your choice)
½ ripe banana, frozen and cut into chunks *
1 tablespoon almond butter (I love to use MaraNatha Dark Chocolate Almond Spread)
1 pitted date
1 scoop, vanilla protein powder
½ teaspoon vanilla
Dash, ground cinnamon
Add ingredients to blender, process until smooth.
*Forget to freeze a banana? No worries, just add half a cup of ice!
One of my pet peeves about my lovely husband is that while we are shopping, he occasionally neglects to put back an unwanted purchase in its proper spot on the shelf. I often scurry behind him, filing books exactly where they came from on the shelf in the bookstore, replacing shirts that don’t fit just so on the rack, and tucking loaves of bread exactly where they belong on the shelf. Recently, I fell victim to a shopper much like husband. Apparently someone had put back a bag of butterscotch chips in the chocolate chip section of the shelf at the grocery store.
I was highly disappointed when I got home to see that I had purchased the wrong embellishments for my to-be-made cookies. But, hey, it turned into a good reason to experiment with a new recipe. These cookies were a nice change from the norm, but so rich and sweet that it is hard to eat more than one.
I adore going out to eat Mexican food. My husband, on the other hand, does not. For the majority of our relationship he would flat out refuse. His excuse is that I make good enough knock-off Latin food at home. Drives me up a wall!
The Spanish teacher where I teach high school turned me onto Sopa de Pollo at a local Mexican restaurant. This girl has traveled all over the world to many Spanish-speaking countries, so if she endorses the meal I know it is good.
Finally, with my insistence, I was able to get my husband to try this soup. And he became obsessed. He started asking to go to the Mexican restaurant on his own initiative. He began ordering other things on the menu (but always ordering a to-go container of this soup as well). He began to LOVE Mexican food.
And then I ruined it. I ruined it by making a delicious version of Sopa de Pollo here at home. It is so delicious and so fresh that now he has no desire to go out to eat Mexican. This soup is the best thing on a cool fall evening or warm summer night. It is hearty and fresh. Filling and light. PERFECT.
Sopa de Pollo
For the broth
2 bone-in, skin-on chicken breast halves
2 bay leaves
1 tomato, cut in half
1 Tablespoon salt
1 Tablespoon dried herbs (I used herbs de provence)