So…July. It was another busy month for us. Baby Girl is still taking swim lessons and this month she finally decided she wasn’t scared of jumping in the pool. SP and I ran a 5K race on July 4 and had a great time. Work has been busy for both of us. The weather has been a bit on the cool side, not very summery, so we haven’t spent as much time at the pool. And that’s about it in a nutshell. On to the food!
Whenever I get a craving for pineapple I turn to these Hawaiian chicken sandwiches. There is just something about the combination of the marinade that makes these delectable.
And, of course, I can’t serve the sandwiches without roasted potatoes on the side. Such a foolproof method. They come out perfect every single time.
I decided to combine a few individual servings of spicy pork and asparagus stir fry I had socked away in the freezer for dinner one night. I served edamame and egg rolls on the side and we relived the height of asparagus season.
I rediscovered my love for this antipasti pasta salad this month. I’ve made it at least three times. It’s so good and so easy.
I brought these sopapilla cheesecake bars to my friend MaryEllen’s house for dinner. She loved them so much she didn’t fight me about keeping the leftovers and ended up serving them to her parents for breakfast the next day.
These crunchy baked tacos are our new favorite beef taco. We all love the crispy shell and I love how easy they are to make.
No Mexican night is complete without these homemade refried beans.
Once again, I made this recipe into fish sticks. I was never a fan of the frozen kind as a kid but these are head and shoulders above those. Positively addicting.
We’ve been loving cheesy zucchini rice now that zucchini is in season. I need to get this made a few more times before Fall.
I was cleaning out the freezer and found a package of meat sauce bolognese tucked away. Perfect for an easy weeknight meal.
Now that it’s warmer I’m alternating making burgers and these flatbread pizzas on Fridays. I love roasting the tomatoes so they get super sweet. And the flatbreads are such a perfect vehicle for the tomatoes and cheese.
When I was cleaning out the freezer I made an amazing discovery – a lone package of homemade chorizo. I thought I’d used it all up, which was very sad since it meant no more chicken chorizo patty melts. Of course I had to make them and they were just as divine as ever. One of our all-time favorites.
I was stumped for an easy sandwich idea for dinner until Baby Girl turned on The Pioneer Woman. She was making these hot roast beef sandwiches so I added them to the menu for the following week. Yum!
These citrus chicken burritos require a lot of work, but are so, so worth it. Another all-time favorite recipe around here.
As much as we love regular tacos, taco rice is a nice change of pace. We all love mixing all the ingredients together in the bowl.
I wanted something healthy, bright and flavorful and SP said we hadn’t had black bean patties in awhile. I decided to make these black bean patties with corn and avocado cream because I love, love, love the corn salsa and the avocado cream (and the patties, too. The whole meal is great).
I wanted an easy chicken taco recipe and remembered how much we liked these grilled chicken tacos with spiced mayo. I love how easy these are to make. I turned the leftovers into a quesadilla for lunch the next day and I think I may make them that way from now on.