What I’m Cooking For Dinner

This episode is a little different from previous episodes in that I spend quite a bit of time discussing ADHD and how it affects my cooking.
Here are the recipes referred to in this episode:
Creamy Tortellini Soup from Damn Delicious
Sticky Ginger Rice Bowls from Pinch of Yum
Jalapeno Popper Stuffed Chicken from Recipe Tin Eats
Cat Buns and Turtle Melon Bread from Baking with Kim-Joy

The recipes referenced in this week's episode are:
Chipotle Cheddar Chicken Burgers from Half Baked Harvest
Cheesy Chipotle Adobo Chicken Quesadillas from Half Baked Harvest
Spicy Peanut Tofu Bowls from Pinch of Yum
Apple Cinnamon Babka from Sally's Baking Addiction

This week's episode features the following recipes:
Gochujang Chicken Burgers with Kimchi Bacon Jam from Pinch of Yum
Fall Favorite Maple Mustard Tempeh bowls from Pinch of Yum
Pigs in a Brioche Blanket from Dessert Person
Brioche Twists with Coriander Sugar from Dessert Person
Instant Coconut Tandoori-Inspired Chicken from Pinch of Yum
Chipotle Tahini Dressing from Pinch of Yum
Creamy Chicken and Gnocchi from Damn Delicious
Brunost-Caramel Cinnamon Buns from North Wild Kitchen
Don't forget to follow us on Instagram at whatimcookingfordinner for behind-the-scenes sneak peeks, delicious food photos, and updates on upcoming episodes.

This week's episode features the following recipes:
Marinated Cherry Tomatoes with Burrata from Half Baked Harvest
Spicy Asian Cucumber Salad from RecipeTin Eats
Miso Buttermilk Biscuits from Dessert Person
Sesame Apricot Tofu from Pinch of Yum
Homemade Strawberry Cake from Sally's Baking Addiction
Triple Chocolate Cake from Sally's Baking Addiction
Vanilla Buttercream from Simply Recipes
Butter Chicken from RecipeTin Eats
Intro and outro music from Music by <a href="https://pixabay.com/users/denisdl-35433346/?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=152888">Denis DL</a> from <a href="https://pixabay.com//?utm_source=link-attribution&utm_medium=referral&utm_campaign=music&utm_content=152888">Pixabay</a>

I know it's been a while. Like over a year. I'm sorry! Please forgive me. This episode is a little rough - no intro or outro song, all that jazz. Just me talking into my computer and trying to get things back up and running. 
In this week's episode, I'll be talking about:
Skillet Caprese Prosciutto Chicken from Half Baked Harvest
Creamy Peach Pie Bars from The New York Times
Golden Soup from Pinch of Yum
Ham and Cheese Sliders from Averie Cooks
Corn Fritters from Smitten Kitchen
Salmon Quiche from Recipe Tin Eats
Ground Beef Nachos from Recipe Tin Eats
 

Join us for a special episode with my husband Al. In this week's episode, we will be taste testing several Harry & David products. If you have not heard of Harry & David, it is a premium food and gift company that is headquartered in Medford, Oregon. They sell directly through mail, online, and in some retail stores nationwide. We taste tested their chocolate covered cherries, assorted truffles, and deluxe meat and cheese basket. 
 
You can find more of their products here: https://www.harryanddavid.com/

Salads are a great way to use up the odds and ends hanging out in your fridge. In this week's episode, we take a look at several delicious, main dish salads, an Asian inspired chicken dinner, a mocktail, an appetizer, and quite possibly my favorite carrot recipe ever. 
This week's episode features:
Rainbow Carrot Fritters (from the Clever Meal) with Whipped Blue Cheese
Miso Maple Glazed Carrots from Just One Cookbook
Crushed Peas with Burrata, Greens, and Olives from Nothing Fancy by Alison Roman
Chickpea Salad with Whipped Goat Cheese and Date Miso Tahini Dressing 
Spicy Pineapple Green Tea Lemonade Mocktail
Warm Lentil Salad with Bacon Vinaigrette
Thai Basil Sesame Cashew Chicken with Coconut Rice from Half Baked Harvest

In this week's episode, I discuss the following recipes:
Easy French Dip Sandwiches (adapted from I Heart Naptime) with green goddess butter
Thai black pepper chicken and garlic noodles adapted from Half Baked Harvest
Turkey homemade hamburger helper or Turkey cheeseburger pasta adapted from The Novice Chef
Caramelized onion and balsamic tomato tarts
Sprouted purple broccoli tarts with blue cheese and hot honey
Potato and corn salad with Italian hot chili pepper vinaigrette 
Salmon sandwich with lemon caper mayo
Several of these recipes will be released in an upcoming newsletter. If you would like to sign up for the newsletter, please follow the link here: What I'm Cooking for Dinner Newsletter Sign Up
What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 
 
"River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss the following recipes:
Sheet pan noodles with pork
Gochujang apricot glazed pork chops with sesame roasted broccoli with shrimp breadcrumbs
Spinach macaroni and cheese 
Sausage and chickpea spaghetti with whipped lemon ricotta
Blue cheese and red potato tart from Smitten Kitchen
Recipe for the sausage and chickpea spaghetti with whipped lemon ricotta
Ingredients - Pasta
1 lb mild Italian sausage, casings removed
½ lb whole wheat spaghetti
1 large shallot, minced
¼ tsp chili pepper flakes
2 cups spinach, roughly chopped
2 cups cooked chickpeas (1 15 oz. can of chickpeas)
Zest of a lemon
Salt and pepper
Juice of a lemon
Ingredients - Whipped lemon ricotta (Note: this will likely make more than you would need)
 
1 8 oz container of whole milk ricotta
Zest of one lemon
¼ cup of lemon juice
1 tsp black pepper
½ tsp salt
2 tsp olive oil 
 
Directions
 
Heat on medium high heat. Brown the sausage and break up as cooking. Cook for about ten minutes. 
Add shallot and cook for about two minutes. 
Cook pasta according to the package directions. Make sure to retain 1 cup of pasta water. 
Reduce heat to medium. Add chili pepper flakes, chickpeas, spinach, and lemon zest to sausage. Cook until spinach is wilted and chickpeas are warmed through - about three minutes. 
Add pasta to the skillet. Stir in lemon juice. Add ½ cup pasta water and stir. If it needs more pasta water, then add it. 
Blend all ingredients for the whipped ricotta. Serve on top of pasta or stir in.
What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 
 
"River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

Do you love cheese as much as I do? If you do, this is the episode for you. In this week's episode, I discuss a number of cheesy recipes that are sure to please you and your family. Up for discussion this week is homemade hamburger helper, queso fundido taquitos, prosciutto wrapped chicken with a sage butter sauce, and broccoli cheddar soup with dumplings. I specifically talk about how to swap out expensive ingredients for cheaper ones and the reasons why a sauce might break. All the recipes this week can be made in under an hour which is great for a busy weeknight. 
Recipes can be found here:
Prosciutto apple and sage butter chicken with cider pan sauce 
One pot broccoli cheddar and dumplings
Healthier homemade one pot hamburger helper
Queso fundido taquitos
 
What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products. 
 
"River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.