Garlic & Brown Sugar Chicken with quinoa, tomato-caper relish and ‘shrooms. #homemade
To make the chicken: Mix 4 cloves of chopped garlic and 2 tbsp. brown sugar and coat over 4 chicken breasts. Bake at 400 degrees for 20 mins.
To make the relish: Combine 1/2 cup cherry tomatoes, 1 tbsp capers, 1 tbsp vinegar, 1tsp. suagr. Microwave for one minute.
~LC
Chicken Paella
Paella doesn’t always have to have 8 kinds of seafood in it. Try it with meat!
My friend made this in her crockpot and it was delicious — it has chicken, chorizo, tomatoes, carrots, bell peppers and peas.
As always, paella is always best douses in hot sauce or Lizano.
~LC
Baked Salmon
Do you like capers? So do I.
Good talk.
~LC
Cous Cous Salad with Roasted Vegetables and Feta
For this healthy, easy dish I just made two boxes of cous cous (the pine nut flavor.)
I roasted zucchini, cherry tomatoes, red onion, red and white onion. When those are done roasting, (12 minutes on 400 degrees on a cookie sheet), throw them over the cous cous in a bowl and top the whole thing with feta cheese. Then I drizzled some red wine vinegar and olive oil over the whole deal, like a dressing. Add sea salt and pepper to taste.
It’s a very simple side dish to make. Guests will think you spent a LOT more time on it than you actually did. Join my world of illusions and charades!
~LC
Baked Salmon
A simple piece of baked salmon with fresh tomatoes, green onions, spinach. Feta makes it betta.
~LC
(Source: lctampa)
Lemon-zested cilantro tilapia, with mashed sweet potatoes and ginger/soy broccoli.
This meal is pretty basic and as healthy as they come. It’s an ideal go-to for your Sunday night, after you have spiked your calorie intake to oblivion all weekend, with everything from craft beer to truffle fries to molten lava cake. (Yeah, you. I know you.)
Repent for your sins, friends. Tomorrow is a new day.
~LC
My current favorite meal in Tampa
Basil grilled salmon at Carmel Cafe. The kalamata olives, capers and tomatoes make the tapendade on top a divine condiment of the Gods. And cold quinoa salad? Who knew that would be such a perfect compliment to grilled fish? Carmel Cafe did.
If you have not been yet, please hurry thee to one of the three locations in Tampa and check out their unique twist on Mediterranean cuisine.
~LC
Kale salad with beets and feta
They say “the best wines are the one you share with friends.” That is true for food, too.
This delicious and healthy appetizer salad was prepared by my dear friend A., with steamed kale, topped with beets and farmer’s market feta. Paired with Chardonnay and good conversation, it’s a great summer dish.
~LC
These are My Confessions…
Ginger salmon, baked at 400 degrees for 20 minutes with salt & pepper to taste. Sauteed spinach, yellow peppers, brown rice.
Don’t judge me, but I started buying the microwaveable rice packets. I know, I know. For shame. What real foodie would do that? Well, one who has a 40-hour a week job...
These instant packets only take 90 seconds to cook, so how can I resist when my other option is measuring, boiling, waiting (while starving), and fluffing with a fork? Who has the time and patience? Not I.
(Unless it’s the weekend, of course, when I’m not working, and I can do all of the above happily while drinking a half bottle glass of cabernet.)
Plus this instant rice is brown and whole grain, so I think in the grand scheme of things, and by that I mean according to Michelle Obama’s Food Plate, my choice here is nutritionally considered “ok.”
Call it cutting corners, it gets the job done. I just felt the need to justify my decision here to you. Good talk.
~LC
Protein Pancake
Get down with the protein pancake, friends. Your mornings will never be the same.
Same recipe as before…
Topped with melted almond butter, raspberries & banana.
~LC
