Weeknight cooking doesn’t have to be boring, pre-packaged, or microwaved. Yes, you’re tired from a long day of work, but with a little advanced planning a satisfying and fresh dinner can come together in minutes.
What’s the trick? Organization. The less time you have to cook during the week, the more organized you need to be. I suggest planning out a week’s worth of meals in one sitting. I make a chart that includes each day of the week and then fill in what I will be eating for each day. I then pull together any recipes that I’ll be using and go day-by-day to compile a grocery list.
Posted in Dinner, How-To, Mexican, Seafood, Uncategorized
Tagged advanced planning, Cooking Tips, Fajitas, Food, grocery list, grocery lists, grocery shopping, meal preparation, Mexican, Quick and Easy, Recipe, shrimp, Weeknight Meal
I posted my recipe for shrimp ceviche over a year ago, but I couldn’t resist pulling it out one more time for a demonstration on WCNC’s Charlotte Today Show yesterday. After all it’s the perfect hot weather recipe and in Charlotte we have plenty of “hot.” Refreshing, colorful, and easily made ahead, this is the appetizer that you’ll want to serve to friends at your next BBQ.
Easter is just days away and recipes for lamb, tender asparagus, and, of course, eggs, have swamped my inbox. Consequently, I’ve had deviled eggs on the mind and couldn’t resist whipping up a batch this week. Normally reserved for picnic fare, I’ve noticed that deviled eggs have become a little more glamorous these days.
It seems the traditional deviled egg made with mayonnaise and mustard and sprinkled with earthy paprika is somewhat passé. Nowadays, deviled eggs strut their stuff with ingredients such as smoked salmon and crab and toppings of caviar and salmon roe. And while I certainly appreciate the culinary advancement of the humble egg, I’m not sure I’m ready to abandon the original comfort food favorite.
I’m dedicating this post to my friend Marcelo. Marcelo and I became friends when I lived in Manta, Ecuador in 2003. Originally from Manta (a seaside town in Ecuador), Marcelo is a wonderful guy with a winning smile and a mischievous personality. During the year that I lived in Ecuador, Marcelo and I shared many adventures together. One of my favorite memories of Marcelo was when he took a group of us spear-fishing. I never got in the water, but Marcelo bravely jumped in and actually landed us lunch. I’ll never forget him cutting up the fish, squeezing lime over the pieces, and preparing a simple ceviche, right there on the boat.
Ceviche (also spelled seviche and cebiche) is a popular dish in Latin America made by marinating fish or shellfish in citrus juice (or another acidic liquid). The acid in the citrus literally cooks the fish and the result is a flavorful and refreshing dish. Ceviches were my favorite food to eat in Ecuador. My favorite restaurant during the year I lived there was on a popular boardwalk overlooking the Pacific Ocean. You could get an ice-cold beer, a basket of chifles (fried plantain chips), and a delicious ceviche for just a couple of dollars. As you watched the people walk by and the waves come in, it was easy to contemplate the idea of never leaving. Continue reading