September 24 - 30

September 24 - Coconut Almond Chicken
I make this every couple of months (last on July 1). It is hearty, healthy, and very yummy. Sometimes I serve it over rice, sometimes not. This time I served it plain and it was delicious.

September 25 - Zucchini Fritters with Sausage
These were pretty good. I, of course, used GF flour instead of regular. And, I hauled out the frozen shredded zucchini for this dish and was able to use up all of the remaining stock. My second batch turned out better because I actually let the oil and pan get hot enough to cook them at the right temperature. I had left over Sriracha mayo that I topped this with rather than making the chili lime mayo, but that sounded yummy, too. I served these with roasted chicken sausage, which was a good addition of protein and salt for the dish overall. I think left over fritters would be good topped with an over-easy egg.

September 26 - Turkey Meatloaf with Mashed Cauliflower and Steamed Green Beans

Fall means I start craving hearty food. This meatloaf is so filled with herbs and veggies it isn't your traditional "mommas" meatloaf. Very easy to whip together and I cook it in my mini loaf pans to shorten cook time and limit portions.


For the cauliflower mash: I used 2 cups riced cauliflower, 1 peeled and chopped Yukon gold potato, and 1 peeled and chopped parsnip (the one that looks like a big white carrot). I steam all together until the potato and parsnip are soft enough to pierce with a fork. Then, I add a bit of butter and milk and mash until smooth. I know adding the one potato brings the starch content up a bit on this, but it is worth the trade off for consistency of texture. Also, you don't have to rice the cauliflower, I just had some leftover from another recipe. Finally, I like the parsnip because it is another root veggie (yay for minerals!) and it adds a yummy nutty flavor to the whole thing.

Green beans are easy: snap, steam, and serve crisp-tender. They are great for dipping in that mash.

September 27 - Salmon Coconut Curry
We pulled this recipe from a Runner's World magazine back in 2012. Every time I make it we enjoy it and remember how lovely all the flavors of this particular curry compliment one another. I didn't have any tomato paste on hand so I used about a 1/4 cup of tomato sauce. It worked. I forgot to make the rice ahead of time so on this night we had it without (the gluten eaters around here had naan: jealous!) but we made some rice to use for the leftover portions.

Here's what you do:

Heat 2 tsp olive oil in a large skillet/curry pan. Add 2 chopped shallots and 2 minced cloves of garlic and cook for 2 minutes.

Add 2 cups chicken broth/stock, 14 oz of light coconut milk (one small can), 2 cubed sweet potatoes, 2 TBS tomato paste, 1 TBS minced ginger, 1 TBS curry powder, 1 tsp cumin, 1/4 tsp cayenne, 1/4 tsp salt, and 1/4 tsp pepper.  Stir and bring to a boil, then reduce to simmer for 20 minutes.

Add 1lb skinless, raw, cubed salmon, 1 1/2 cups frozen peas, and juice of 1 lime and cook for an additional 5 minutes.

Top with fresh cilantro. Optional: serve with rice or naan. 

September 28 - Leftovers
We revisited the curry from the night before. I love how stews, soups, and curries usually make enough to cover some lunches and a night of leftovers. Woohoo!


September 29 - Falafel Burgers with Brussel Sprout Salad and Sweet Potato Fries
These are an old standby for us, too. I make them every few weeks (last on June 30).  I love the balance of flavors in the burger with the fresh lemon. We usually add some hummus to the top of ours, too. As per usual, I used a salad kit and the Alexia fries. Comfort food at is finest.


September 30 - Sausage and Veggies Stuffed Squash
I adapted this recipe since I only had one mondo patty pan squash (looks like a big flower) and a couple of summer squash.  I also doubled the filling so that we'd have plenty and some leftover. Overall it was a decent dish (both the hubs and the kiddo ate it up). I wasn't as impressed. I used an Italian chicken sausage and it was okay but not my favorite. Couple that with the texture of the squash and it was not something I gobbled up. But, it was full of vitamins and was a good change up from the norm.

September 17 - 23

September 17 - Chris' Chicken Salad
We call this one Chris' salad because I got the recipe from my sister, Chris. I don't know where she got it. It is a standard and a favorite around here. Very simple and very delicious.

Salad
1 cup dried cherries
1 cup roasted pecans, chopped
1/2-1 cup feta cheese
1-2 granny smith apples, chopped
2 chicken breasts, cooked and chopped

Dressing
3 TBS olive oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS lemon juice
1 tsp fresh grated ginger
1/2 tsp cinnamon
1/4 tsp nutmeg

Green Base
Spinach, Kale, or Field Greens

Toss the ingredients for the salad together and set aside. Whisk the ingredients for the dressing together and toss over the salad ingredients. Serve salad over the base of greens (put what you like).

September 18 - Kale Frittata
Every time I make this I'm pleasantly surprised about how easy and good it is. I have it pinned as a breakfast recipe but make it often for dinner. It serves well with fresh cut fruit or a side of greens. I substitute pre-cooked, chopped bacon for the pepperoni in the recipe. I'm considering adding some roasted, chopped red potatoes to this one of these days, but haven't ventured to do so yet. Also, the toddler INHALED this, so it is a big win for that reason.

I also got adventurous and made my own salsa! It was a great use for all the garden goodies (peppers, tomatoes, and onion) and turned out very well. I followed the directions and used 4 whole jalapenos (seeds included) and it was HOT, even for me. I'd recommend using fewer of them or seeding them to tone it down a bit.

September 19 - Fajita Chicken Stuffed Peppers
I used the salsa from the day before as a base to slow cook the chicken in the crock pot. We cooked it on low for about 2-3 hours and then shredded it. After that I followed the directions to a T other than the fact that I added some broth to the bottom of my pan while the peppers roasted (as my pepper were too big for cupcake tins). They turned out pretty well. That said, I always want to like stuffed peppers (any of them, not just this recipe) more than I do. They are so pretty and self-contained, but the first thing I do to eat them is tear into them with a knife and start mixing things around so I can get a balanced bite. I served them with some more of the salsa, some plain yogurt (instead of sour cream) and sliced avocado.

September 20 - Taco Salad
I worked in the late afternoon on this day and as a result was not home for dinner. Instead, I enjoyed the catered meal that was provided for the training I facilitated at Willamette University. I made my own taco salad with seasoned shredded chicken, fajita veggies, and black beans. Yum.

September 21 - Caribbean Grilled Veggie Packets

I haven't made this in a while but don't know why. It is rad. Super easy and very tasty. Despite my general dis-interest in grilling, I did have every intention of grilling these but was informed by my darling husband that the grill has been shut down for the season (gas line disconneded, cleaned, and cover on). Ok then. I baked them at 450 for 20 minutes. That worked well. My other adaptation was that I couldn't find the type of chili sauce referenced in the recipe so I used a combination of sweet Thai chili sauce and Sriracha. I just gave a little squirt of each on the top of the veggies before I closed the packets. They had just the right amount of heat for us, you could adapt up or down with the addition or omission of the Sriracha.

September 22 - Chicken Burgers with Roasted Brussel Sprouts, Sauteed Summer Squash, and Sweet Potato Fries
I've written about these burgers before, too. I got them at Costco, they are rad. They have kale and quinoa in them as well as some jack cheese. They paired well with the roasted sprouts and SPF's (I used the pre-made Alexia ones again).

For the squash: Chop in half moon sections, about 1/4-1/2 inch thick. Chop 1/4-1/2 purple onion. Mince 1 clove garlic. Saute garlic and onion in olive oil until onion is translucent. Add squash and season with salt and pepper. Cook until squash just starts to break down in the center. Add freshly torn basil (or other herbs) just before serving.

For the sprouts: chop off bottom and then in half. Chop 1-2 shallots and combine with sprouts. Toss in olive oil, salt, and pepper. Roast at 450 for about 15-20 minutes until the center of the sprouts are tender but not mushy. You'll have some black leaves on some of the sprouts, too, that's ok. They are roasty and delicous.

September 23 - Turkey Sandwiches
I had something else more exciting planned, but my hubs worked late and me and the kiddo went to the park in the afternoon. Sometimes easy and nearly-prep-free is the best option for dinner. GF bread, deli turkey, lettuce, tomato (the last of the garden fresh ones, sad!), bacon, and a tiny bit of mayo. Yum. I served with a side of reheated brussel sprouts from the night before.

September 9 - 16

Remembering to take pictures of my dinner this week was, apparently, very challenging. You get two. Here's hoping for more next week!

September 9 - Cranberry Chicken Pilaf
I got this recipe from a friend, who got it from her mom, who got it from the newspaper in Boise, Idaho. How's that for a circuitous path to you? I've always liked it as a main course (served with about a 1/2 lb of chopped chicken or turkey and with a side of greens) but it would also make a great side dish to any harvest table. Double bonus: the toddler loves it. In fact, he asked for "more of the delicious pilaf" both the night we ate it and the next day. Woot-woot!

1 cup basmati rice
1/4 quinoa
2 3/4 cups chicken broth/stock
1/3 cup dried cranberries
3 TBS butter or olive oil
1/2 tsp cinnamon
1/4 tsp ground cumin
Ground black pepper
1 medium yellow onion, diced
1/3 cup sliced almonds
1/2 cup grated carrots
Salt, to taste
2 scallions, finely chopped
1/2 lb cooked chopped chicken or turkey (this is a great use for leftovers)

In a medium sauce pan over high head combine the rice, quinoa, and broth/stock. Bring to a boil, cover, and reduce to simmer. Cook for approximately 10 minutes. Once the rice is cooked, stir in the cranberries, cover, and set aside for another 5 minutes, stirring occasionally.

While the rice cooks, in a separate large skillet melt butter or heat oil. Add cinnamon, cumin,  and 1/4 tsp black pepper. Cook for 30 seconds. Add onion and saute until it begins to soften (about 4 minutes). Add almonds and carrots and cook for another 2 minutes. Add the cooked rice, quinoa, cranberry mixture to the onion mixture and mix well. Add chopped chicken or turkey and stir. Season with salt and pepper. Just before serving toss in chopped scallions. Serve with a side of greens.

September 10 - Shrimp Stir Fry
This was very good. It was a bit time-intensive to shred (or thinly chop) all the veggies, but well worth it. Especially to see the toddler pick up zucchini, pepper, and onion and slurp them into his mouth like noodles. Ha-ha! I've bested you this time, kiddo! I didn't serve it with rice, but it would have very easily taken to a side of some, with all that yummy sauce to soak up. And speaking of sauce, I couldn't find store-bought hoisin sauce, so I found this recipe to make my own. Very easy and very tasty. 

September 11- Thai Chicken Salad with Spicy Peanut Dressing
I've made this before and will continue to make it again. It has a very satisfying crunch and it is pretty easy. I don't bother separating the dressing from the peanut sauce, rather, I just mix all the ingredients for the two together and then toss single servings of the salad with the dressing as I plate it (the veggies don't hold up super-well to dressing in the fridge, so if you plan to have leftovers this is a good bet). Also, I forgot about marinating my chicken until 2 hours before dinner, so that's all the longer it got and it turned out well. And, because I don't love the BBQ, I cooked it in the oven (350 for about 20 minutes) and it was just fine.

September 12 - Turkey Zucchini Burgers with Lemon Yogurt Sauce, Caprese Salad, Baked Sweet Potato Fries, and Yellow Tomato and Cucumber Salad

They're bah-aaack! I've made them 3 times since I started this blog. Each time for a crowd and each time to rave reviews. My mom now makes these as a go-to as well and she makes them into meatballs and serves them in a pita pocket. I like to serve them (any size) over a bed of greens so you can use the yogurt sauces as a dressing. I must remember to make a double batch next time I do these, though, because there is plenty of yogurt sauce to go around and they would reheat well.

The caprese was pretty straight forward: chopped vine-ripe red tomatoes, chopped basil, fresh mini balls of mozzerella (drained), salt, pepper, olive oil, and balsamic vinegar.

The oven fries were worth the work. All the prep in getting them soaked, rinsed, dried, and dredged pays off. I added some fresh rosemary to the mix while I was tossing them in seasoning, that was yummy. And, I used GF breadcrumbs in the coating, but I think you could honestly leave them out all together, there is enough other stuff on them that the bread crumbs were superfluous.

September 13 - Gluten Free Pizza with Kale, Cabbage, and Brussel Sprout Salad
Normally we wouldn't have pizza two weeks in a row, but a local grocery store is going out of business and I was able to score our favorite GF frozen pizza for 40% off. Then, I remembered that my freezer is tiny and I don't like having a frozen pizza in it because it takes up way too much space. So, excuses aside. Here's a replay on a favorite (albeit less than healthy) meal.

September 14 - Turkey Sandwiches
I got another bumper crop of tomatoes from not one but two friends, so I'm finding easy uses for them. I intend a home-made salsa, so stay tuned for that. For the sandwiches: I used GF bread, toasted it and smeared with hummus and avocado. Added sliced turkey, romaine lettuce, basil leaves, and sliced tomato. Simple and tasty.

September 15 - Breakfast for Dinner
When dad's away at a business dinner, we have breakfast for dinner. This was a tradition I remember from when I was a kid and my own dad traveled for work. I ADORED it. My mom used to make crepes. I don't get that fancy. Instead, we had GF toaster waffles, turkey sausage, scrambled eggs, and fresh strawberries. The toddler was starving by the time we ate on this night (thanks to two walks, preschool, and an afternoon of play with his BFF) so he cleaned his plate: wahoo!

September 16 - Zucchini, Bell Pepper, and Pesto Pasta Toss with Italian Meatballs.
It is "keep up with the garden goodies" season. I used the new food processor to shred the mammoth zucchini I got from my father-in-law last week and made 10 cups of shredded zucchini! I used some on the 12th for the turkey burgers, reserved 2 cups for this dish, and froze the rest. I'm not sure how shredded zucchini freezes, we shall see.


I've written about a rendition of this meal before: I obviously used GF pasta. I used pesto from the batch I made early in the summer. And I used pre-cooked Italian-style chicken meatballs (make sure you look to see yours are GF as many meatballs contain bread crumbs!).

Preheat the oven and cook/reheat the meatballs according to the package instructions. Chop a whole purple onion (or a couple of shallots which is what I used this time!), a red bell pepper, and grate your zucchini. Boil water for pasta and cook according to package instructions. Saute the onion (or shallot) and 3 cloves garlic until onion is translucent. Add pepper. Add 1/4-1/2 tsp. of crushed red pepper flakes, salt, and pepper. When pepper is crisp-tender, add zucchini, and 2 TBS of lemon juice. After the pasta is cooked and drained, toss it in the veggie mixture and toss to coat with about 1/2 cup of pesto. Stir in cooked meatballs or serve them on the side. Sprinkle everything with Italian herbs (fresh or dried) of your choosing and serve with grated parmesan and fresh greens.

September 1 - 8

September 1- Leftover Shrimp Enchiladas
I have an unwritten (well, I guess it is written now, eah?) rule that if a recipe is super time intensive that it should make enough to cover two nights of dinner. Luckily, the shrimp enchiladas from August 31 made enough for two nights plus some lunches. These bad boys were delicious. AND, I had leftover filling that I added to quesadillas for lunches this week, too. nomnomnom

September 2 - GF Corn Dogs and Power Greens Salad
Nothing says "home alone with the toddler" like this meal's title, does it? My hubs was out to dinner with an old friend and so I spared no expense on the cuisine this evening. The weren't even very good, sadly. The crust came off while they were cooking, so really I had salad with a hot dog with some corn croutons. Sad. The glass of wine from a box really classed this meal up, though. ;)

September 3 - Banh Mi Bowls
Remember that curry that I made a few weeks ago that I called "stupid easy" where I just keep thinking surely I missed a step because it was so straight forward? Well, this recipe goes into the category "stupid hard" because none of the steps were particularly difficult, but there were so many of them and they seemed to take forever. I kept trying to make this dish (it lost rank on our meal plan at least three times) but getting stopped because of a lack of preparation (pickled salad has to marinate for a day, tofu has to dry out for an hour and then marinate for 20 minutes). I won't lie that when I finally go around to making it I kind of hoped that it turned out horribly so I wouldn't have to make it again. For better and for worse it was A MAZE ING. My husband all but begged me to make it again and commented about how it was restaurant quality a couple times. Thanks babe! So, this one will make it back into our repertoire at some point, but when I have my wits about me enough to do the appropriate planning and prep. I was impressed at how this blogger was able to be so spot-on in her measurements and estimates of serving size. Most of the time with a recipe that has this many elements I have way too much or too little of something. This one worked beautifully. That said, I would double everything but the pickled salad so that we had more leftovers.

September 4 - Black Bean Patties with Avocado Salsa and Sweet Potato Chips
I've had this one around for a while and I still have this muscle memory that it is "hard" and involves a lot of work. I think that stems from the skills I had in the kitchen when I first started making it. Now that I know how to chop, prep, and keep my ingredients in order this one is super easy. I adapt it by simply mincing the garlic into the black bean mixture and omitting the whole boil and mash process for the garlic. If I'm wanting a super-easy shortcut I use two cans of mandarin oranges instead of slicing the segments with a knife. The latter is certainly more time-intensive but also more tasty. The recipe doesn't denote that you need to peel the oranges with a knife, however, so be sure to do that (cut both ends and then carry the knife down the interior of the peel just where it meets the flesh).  

September 5 - Chandra Malai Kofta with Roasted Brussel Sprouts, Kale Salad, and Carrot Cake with Cream Cheese Frosting (dessert)
We were at a friend's house for this meal and they made the kofta, sprouts, and salad. WOW! It was amazing. Will definitely be something I recreate, especially for a special occasion or a crowd. The kofta are little vegetable dumplings, reminiscent of a falafel. Our host used GF pretzels instead of bread crumbs, it worked well. The sauce is basically a curry (though very mild) and the ground cashews give it a nutty, wholesome texture. The roasted sprouts were also tasty, roasted in the oven until tender on the inside and crispy on the outside. I didn't happen to get a recipe for the kale salad, rather, I noted that they kale was chopped finely (but not grated) and coated with a light citrus vinaigrette (I'm guessing olive oil and lemon juice?) and then tossed with raisins. Yum. The toddler devoured the kofta and sauce (he even had seconds!). Thanks Emily and Brant for a delicious and nutritious dinner! The company and your home were lovely.

I made the carrot cake and it is quickly becoming a go-to specialty dessert for me (made it at Easter and received the same reviews then as I did this time). I used eggs (instead of making flax eggs) and I made a traditional cream cheese frosting (I make the addition of 1 tsp vanilla extract and 2 tsps lemon juice). I suggest using freshly grated carrots for the cake, it really does make a difference. And, as always, I use a blend of flours: 1.5 cups of the Namaste Perfect Gluten Free Flour Blend, 1/2 cup of coconut flour, and 1/2 cup almond flour. I used only 3/4 cup of each sugar and it was still plenty sweet, I might even try just 1/2 cup of each next time I make it. And, finally, I use melted coconut oil and used it in place of the vegetable oil.

September 6 - Hazelnut Crusted Salmon and Harvest Fruit Roasted Chicken
We hosted a quarterly gathering of some of our best friends. The theme this time was "Farm to Table" so I went to Flying Fish Co. to get the salmon (Columbia River King) and to SuDan Farms to get the chicken. Both protein sources were amazing. Neither recipe was to-die-for. It was our first roasted bird (and admittedly I did very little of the dirty work on it, thanks to my husband and my dear friend Dante).

I think the salmon would have benefited from more salt and more time in the oven. I also think that the marinade should have been oil rather than butter based.

For the chicken, I liked all the elements that went into it and it smelled AMAZING while it was cooking, but it lacked seasoning. I think I would have done some salted butter under the skin while it cooked to help with that. I added a chopped shallot to the mix of aromatics as well as halved the amount of raisins and supplemented with 1/2 cup of dried cherries. We ended up adding broth and water to the pan while it cooked. I would start with that to avoid some of the catching that happened to the aromatics in roasting pan.

Also at this meal was this Grilled Corn and Pasilla Pepper Salad  that I am certainly going to make again as well as: marinated tomatoes, marinated mushrooms, homemade salsas (green and pico de gallo), homemade vanilla ice cream a top a GF peach buckle, and peach puree and apple cider based cocktails. We know how to do it right! Thanks to all our chefs for making it another memorable Quarerly!

September 7 - Hazelnut Chicken Salad
You'll notice that this recipe calls for almonds. I had freshly roasted and chopped hazelnuts on hand, though, so I substituted. It worked out well. I'm sure you could really use any type of nut. Since I didn't want to bother looking for GF pitas we served this a top a bed of field greens. It was tasty. I used the leftover roasted chicken from the day before. 

September 8 - Thai Style Turkey Lettuce Wraps
This is a recipe I got from my sister. It is easy and yummy and surprisingly kid friendly. I served it tonight to two toddlers and they both ate it right up. Fair warning, it is a messy one, so be sure to have plenty of napkins on hand. Or, add some cooked rice to the mix to soak up the sauce before you put it in the lettuce shells. If any one has tips for how to peel the leaves off a head of iceberg to make them functional cups, please share! I'd love to know the secret of what they do at P. F. Changs to get them so firm and uniform.

1 cup thinly sliced leeks (about 2)
1 tsp minced garlic
1 lb ground turkey (lean)
1 TBS red curry paste
1 cup tomato sauce
1/2 light coconut milk
1 TBS brown sugar
Grate rind from one lime 
Juice from one lime
1 TBS Asian fish sauce
1 head iceberg lettuce
Chopped basil
Chopped green onions

Combine curry paste, tomato sauce, coconut milk, brown sugar, lime rind, lime juice, and fish sauce in a bowl. Set aside. Saute leeks and garlic in a pan until leeks are separated and begin to caramelize. Add turkey and cook until it is separated and becomes slightly browned. Add the liquid mixture and stir. Allow to simmer until about half of the liquid is absorbed into the turkey.

Serve in iceberg lettuce leaves topped with chopped basil and green onions.

August 24 - 31

August 24 - Spinach, Bacon, and Sweet Potato Salad
I got this recipe from my sister years ago. It is an old standby around here. I serve it on top of what ever greens I have around. I usually double (or triple) the bacon and I don't always cook it stove top, either. If that is the case, just remember to add some of the bacon grease to the pan when you are sauteing the onion and pepper. You can use dried ginger if you don't have fresh (but fresh is better...and do you know about the trick of keeping your ginger in the freezer? It keeps longer and makes it super easy to mince/grate!) You can also use orange juice from concentrate if you don't have anything else on hand. If doing that, use the 3:1 ratio to make any amount needed. I also always use one yam and one sweet potato (that makes for more color on the plate, no other reason).

August 25 - Curry Chicken Salad
This, or something like it, is a standby for us. I usually serve with GF crackers or bread on the side and on a bed of greens. Easy, yummy, and great leftovers for lunch the next day. This would work well with turkey, too, in the even you had a roasted bird left over. I used a 1/4 cup of mayo and substituted plain yogurt for the sour cream. I used purple onion (be sure to soak in cold, salted water first!) and added about a 1/2 cup of chopped cashews to the whole thing. Even my friend who is wary of chicken salads and curry liked this and asked about the recipe. Here it is, Liz!

August 26 - Kale, Quinoa, and Chicken Burgers with Mixed Green Salad
These burgers are pre-made and from Costco. They are rad. The brand is Sabatino's. They taste great, are super easy to prepare, and are the perfect "oopps! I spent too much time on the blog today to cook" kind of dinner. I served them on a bed of greens and topped with a slice of melted Swiss cheese.

August 27 - Teriyaki Salmon with Peach Salsa and Steamed Broccoli 
I should have known better taking my salmon recipe from a blog titled "Cookie Rookie". This wasn't great. The salsa was lack-luster, didn't have enough flavor or heat (and that's saying something given that it is peach season!) and the fish was just ok. I don't love grilling, and especially not fish. Don't get me wrong, I love grilled food, especially fish. I am just not personally a grill-master just yet. I tried it anyway on this one and it didn't end well. I resorted to bringing it in and finishing it in the oven. It wasn't just the grilling, though, the sauce and use of molasses was off. I give this one a solid "meh".

August 28 - Gluten Free Pizza with Kale Caesar Salad
It was a big day in our house: the toddler had a successful deuce on the potty. Its been a long awaited and worked toward goal and we wanted to celebrate accordingly. Naturally, we had pizza for dinner. I bought a Caesar salad kit that was kale, spinach, and grated broccoli. We all liked it and it was a good way to justify the rest of our calorie and fat laden meal.

August 29 - Kebabs with Roasted Sweet Potatoes and Mixed Green Salad with Mixed Berry Cobbler (Dessert)
We were invited to a friend's for dinner. They made kebabs with chicken, pineapple, and bell peppers. They marinated the chicken in a really nice teriyaki sauce that was excitingly GF from Costco.Yum. The salad was pretty simple but made a great bed for all the yummy kebab stuffs. And, the sweet potatoes were tossed in olive oil, salt, and cinnamon. The toddler inhaled those.

I can't take credit for the cobbler, my husband made that. Thanks hon! I think I liked it best of everyone. It wasn't too sweet and was even a little more like sponge cake than it was like cobbler. You could rectify that with more butter and sugar, of course, but I liked it. We topped it with whipped coconut cream (where you take the solid part of a can of coconut milk and whip it (use an electric mixer) until it resembles whipped cream). If you can't seem to get the solids to separate in your cans of coconut milk (like me), apparently it is supposed to work if you put the cans in the freezer, you can find straight up cans of coconut cream at Trader Joes and Whole Foods.

August 30 - Coconut Turkey Burgers with Sweet Potato Chips and Roasted Brussel Sprouts
These were TASTY! Remember the misadventure with coconut shrimp I had a few weeks back? I redeemed myself with coconut crust on this one. They were super easy and delicious. I think I decided on this night, however, that all turkey burgers should have a little shredded zucchini added to them, for moisture and texture. I served this with store-bought sweet potato chips (slurp) and roasted brussel sprouts. For those: chop the bottom and then slice them in half, slice one shallot and toss together with sprouts in olive oil, salt, and pepper (to taste). Roast for 10-20 minutes at 400ish. I take them out when the centers are tender and some of the outer leaves have begun to blacken. Ohmygoshsogood. These aren't your grandmas boiled sprouts, people!

August 31 - Roasted Shrimp Enchiladas with Jalapeno Cream Sauce
Wow was this time intensive, but DOUBLE WOW was it DARN GOOD! Everything about it was tasty. Only thing I would change is how much sauce to make. I would double it and add a bit to the bottom of the pan before I put the enchiladas in. We topped with sliced avocado which was good to cut through some of the heat (triple threat with the chipotle, cayenne, and jalapeno). Don't shy away from this, though, if you think it might be too hot. It really wasn't. It balanced out well with the cream sauce.