A Life in Food
Thai Red Curry Coconut Shrimp with Sweet Potato Noodles is a dish that is packed with flavor. It’s quick, easy and done in about 3o minutes, which means it is perfect for busy weeknights. Getting dinner on the table in less than a half hour has never been so delicious.
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Welcome Back! This week on Dinner Divas, we have some amazing food! We hope that planning your weekly menu has helped to make life a little easier. When I plan my menus instead of “winging it”, it keeps my weekly food budget in check. Planning ahead saves time and money, plus it takes the guesswork out of dinner. That’s a win in my book.
How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.
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One Pot dinners are the busy weekday’s salvation. We are quickly approaching “Back to School” and we’re here to help get dinner on the table quickly and without too many pots and pans to clean up afterwards.
How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.
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Ceviche is raw fish “cooked” by acid, usually lime juice. If you are a bit squeamish about raw fish, let me assure you that once the ceviche has marinated in the lime juice, you wouldn’t notice a difference had the fish been cooked in a traditional manner.
This is a very traditional recipe with the exception of the sweet corn. I added it for a bit of summer sweetness and texture with the super fresh fish for a wedding that I catered recently. The bride was very happy and thus, I was very happy.
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Dinner Divas is back! Can you believe it’s already the second week of June?! I can not. The weeks are FLYING by and I feel like I need to press “pause” so I can catch up. Although it isn’t officially summer, it is in full swing here. Summer in Florida means rain and lots of it. I can’t complain though, because it’s better than three feet of snow in January.
How it works: Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The Dinner Divas weekly menu plans will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the weekly menu delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. We’ve got so much good stuff this week! I’d love to hear from you & see your creations! Post a pic using #DinnerDivas and tag @pookspantry! I hope this weekly menu plan provides inspiration and makes life a little easier… one meal at a time.
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Grilled shrimp is the perfect addition to any summer soirée. It’s quick and easy, it’s a crowd-pleaser and it goes great with a crisp, chilled summer wine.
This is our first summer in our first house and I have dreams of summer parties. Everyone is gathered under twinkly cafe lights, sounds of sultry jazz fill the air dotted with the “clink” of wine glasses and raucous laughter. Obviously, everyone has a wonderful time and the food is fabulous. That goes without saying. The parties I conjure up in my head are like the pages of a magazine came to life right in my backyard. They do not actually turn out that way, but often it’s even better. Life has a way of doing that, doesn’t it? The imperfect becomes the most perfect and better than we could’ve imagined.
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Getting dinner on the table in record time is a priority, but clean up… yes, clean up is the real deal breaker. That’s why I love making salmon on a sheet pan. If I have a recipe that requires me to use separate bowls and pans for everything, I’m less likely to make it during the week, or maybe at all.
When I was cooking in restaurants or in catering, I rarely had to think about the amount of dirty dishes. Now that I have my own business, there is no (paid) dishwasher! And might I just say, the dishwashers are the unsung heroes of restaurant and catering kitchens everywhere! Without them, things would come to a screeching halt, so thank you… Thank You to all the dishwashers who have cleaned up after me.
As my friends lovingly send me “friendly reminders” that they need recipes for dinner that are healthy, fast, easy and inexpensive with minor clean-up and “oh, if only you were here to cook for me” … I give you this Honey Chipotle Salmon. I’m hoping you will love it as much as I did, but if your family (or a certain friend who refuses to eat what she deems ‘fish food’) is not a fan of fish, feel free to swap it out for chicken.
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Recently I posed a question on the Facebook page asking what people wanted to see and one of the requests was “a meal that can be made in about 30 minutes, when I get home from work”. I get it, life is crazy busy and the last thing most people (most sane people) want to do after coming home from work is stand in front of a stove for any length of time.
This is a meal I made for a client of mine and it took well under 30 minutes to make, she loved it and requested I make it again. I probably need to get in the habit of sharing what I cook for clients…
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