Help! I'm in a culinary rut!

[sailorgirl]

I'm in desperate need of some new and fairly simple ideas for summer meals. Hubby does not like fish or shellfish, and I try to limit our red meat consumption. I do the cooking after I get home from work, or try to put a few things up on the weekends we can have during the week.

I'm appealling to some of the best culinary minds I know

Thanks!

[canucknyc]

I made a simple chicken tostada recipe the other night, which turned out to be quite good.

Combine 1 tsp ground cumin, 1/4 tsp salt and 1/4 tsp black pepper. Heat 2 tsp canola oil over med-high heat. Sprinkle spice mixture over 12 oz of chicken tenderloins (I cut them up into bite-sized pieces). Saute chicken for 3 minutes, add 1 cup chopped red onion and 1 cup fresh corn kernels (about 2 ears of corn) to pan. Saute until chicken is cooked through. Stir in 1/2 cup green salsa & 2 tbsp chopped fresh cilantro. Cook until liquid is almost all evaporated, stirring frequently.

Arrange 2 tortillas on a baking sheet, spray with cooking spray. Broil until lightly browned. Spoon 1/4 of the chicken mixture into center of each tortilla, sprinkle with 1/4 cup shredded Monterey Jack cheese. Broil until cheese melts. Repeat with another 2 tortillas (recipe makes 4). Sprinkle with more fresh cilantro, if desired. I sprinkled mine with hot sauce. Serve immediately.

[mbw1024]

how about an easy pasta. it's no cook aside from the actual pasta you choose.

PASTA WITH UNCOOKED TOMATO, BASIL AND MOZZARELLA SAUCE
Recipe adapted from Gourmet Magazine
1 1/2 pounds ripe tomatoes (about 3), seeded and chopped
2 garlic cloves, minced
1/2 cup packed fresh basil leaves, chopped coarse
1/2 pound fresh or processed mozzarella, diced
1/2 cup extra-virgin olive oil
2 tablespoons balsamic or red-wine vinegar
Salt and freshly ground black pepper
1 pound dried shaped-pasta of choice, i.e. penne, farfelle, rigatoni or medium shells
In a large bowl combine the tomatoes, garlic, basil, mozzarella, oil, vinegar, salt and pepper to taste and let the sauce stand, covered at room temperature for at least 1 hour and up to 4 hours. Just before serving, in a kettle of boiling salted water cook the pasta until it is al dente, drain it well, and add to the sauce. Toss the pasta well with the sauce. Adjust seasoning with salt and pepper.
Yield: 4 to 6 servings

[mbw1024]

also check out the egg dish I posted under food porn. that would make a nice summer dinner with salad and some crusty bread and a nice white wine

[RickG]

Try Grilled Rabbit with Rosemary and Garlic. Yum!

http://www.recipezaar.com/126920

Cheers, RickG

[sailorgirl]

Try Grilled Rabbit with Rosemary and Garlic. Yum!

http://www.recipezaar.com/126920

Cheers, RickG

I LOVE rabbit, one of the best meals I ever had was simple grilled rabbit with rosemary on a beach in Italy. I'd have to tell my hubby it was dark meat chicken however

[sailorgirl]

also check out the egg dish I posted under food porn. that would make a nice summer dinner with salad and some crusty bread and a nice white wine

Looks good. I checked out the recipe. Is it 1/3 cup each of cottage, goat and feta? Or is it your choice of one?

[mbw1024]

you know that's a good question! LOL I chose one but I guess you could read it as all 3. I used feta. Mine was flatter then her's appears to be. I didn't think the recipe was written well, honestly. I think I will post a question on her site.

[liamsaunt]

Grill extra food and reuse it later in the week. For example, I grilled John a flank steak one night, saved the rest and served it as a salad a couple of nights later.

When I grill chicken I make extra and then reuse it in salads (I esepcially like curried chicken salad), or in fajitas.

You can make bathes of soup and then just reheat them--that's what I am having tonight. I bought extra striped bass--served it grilled yesterday, and while that was cooking I made a pot of fish chowder to reheat when I get home tonight.