What We've Been Eating Lately!

Happy Wednesday! How is your week going? Today, I'm going to talk about what we've been eating lately as I love reading about what others are cooking. It usually gives me some much-needed inspiration! As you can see, we tend to eat a lot of Mexican and Indian dishes as these are flavor profiles we love. Plus those cuisines tend to be naturally gluten free.

1. Picadillo from my new Milk Street Kitchen Fast and Slow Instant Pot Cookbook. This is the first recipe I made from this book and it was a hit! Paul's portion is shown on the left below. I served it with beans and rice (we ate it on top of beans rice, I kept his separate as I wasn't sure if he'd eat the picadillo). It yielded several meals of leftovers and then Phil and I finished it off on Sunday - he put it on top of eggs and hashbrown. That was a really good combo! For those not familiar with picadillo, it's a Cuban dish with green olives, tomato paste, and spices such as cumin.

2. Chipotle Chicken Kabob tacos. This recipe caught my eye when a finance blogger I follow posted it. It's a kabob recipe but I skipped the kabob process and just cooked it over the stove top along with some peppers and onions. Originally I was going to cook this on a grill basket on our grill, but the heat index was 110F that day and I could bear to stand over a hot grill in that heat. I should have halved the chipotle in adobo sauce like the blogger did. It was too spicy for our toddler, but he did take a few bites. I used the leftovers to make burrito bowls for lunches using Spanish rice leftovers from another meal and black beans.

Sauteing the peppers/onions and the chicken while warming the corn tortillas.

My tacos with a little guac on the side for chips. I topped mine with a little sour cream to offset the heat of the chipotles!!

3. Lentil Enchiladas. The recipe I use is in the Peas and Thank You Cookbook, but this version is a copycat. We use real cheese and extra olives when we make ours. I also use green lentils instead of red so our filling takes longer to cook. I served this with Spanish rice. This is Phil's favorite meal I make and Paul loves it, too!

4. Rogan Josh from the Milk Street Kitchen cookbook. This recipe was kind of putzy as you had to reduce the sauce after the chicken cooked but it was worth the effort! It was on par with Indian take-out in my opinion!! I served it on Basmati rice with green beans from my garden. Paul did not eat any of this as I figured the Indian flavors would be too strong for him. So he had beans, rice, and enchiladas. I tried giving him some green beans but he wouldn't touch them. He's missing out!

And that's a wrap! Tell me what you've been eating lately! Typically we would have had one grilled meal during the week but the extreme heat/humidity made grilling less appealing last week!