Now that the holidays are over and our schedules are getting back to normal I want to remind you to bring back dinner. Slow down and settle in over dinner. Maybe you could invite some friends over and spend the whole evening just enjoying each other, learning about each other and having great food. Or try being intentional with your family, set the table and call them to dinner and talk. It will be a great way to decompress and get back in touch with each other. This week’s dishes are simple and quick which should allow you plenty of time to connect. Enjoy!
This week’s Reviews:
Spaghetti – When Honey makes Dinner
Anniversary Dinner Out – Green Valley Grill
The Process: For a full explanation visit this page
1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for. I’ll pick so you don’t have to)
2. Make a grocery list and stick to it!!!! This saves time and money
3. Do the shopping-aim for one trip (My British friends will need to make several trips)
4. Bring Back Dinner and enjoy. Remember that there is such an opportunity to build friendships and family when gathered around a meal. Even if you mess it all up. So, just relax, experiment, and have fun. Don’t forget to include your friends.
Time: 30-45 minutes.
Review: We used flounder for this recipe and found it to be easy, but be careful! It is easy to overwhelm the taste of the fish with the taste of the pecans. The idea is to complement the fish, not overpower it. Otherwise, the fish cooked well in about 15 minutes.
Time: 30 minutes
Review: I am in love with Ree Drummand a.k.a. The Pioneer Woman, I have yet to try any dish that wasn’t superb and this dish was no different. It was simple to make, hearty, warm, and yummy. We didn’t have bacon on hand and the soup was still great. I have one eater who likes chunks in the soup and one that insists on smooth soup, this soup was a great compromise.
Tip: Add the bacon, I mean really it is BACON! To make this vegetarian use vegetable broth and sadly, omit the bacon.
Time: About 30 minutes
Review: I really like Jamie Oliver’s recipes, but we all found this to be a little bland. We punched up the flavor with a little tequila and a few extra seasonings. In the end my husband was making yummy noises, which as you know I do live for.
Spaghetti – When Honey makes Dinner
Time: 30-45 minutes
Ease: Simple (all I had to do was sit on the couch)
I was not feeling well this week and one night my wonderful husband made spaghetti! Yumm. He cooked ground sweet Italian sausage with ground beef, added a jar of spaghetti sauce and cooked two kinds of noodles and it was great! Just because you open a jar doesn’t mean it can’t be a great dinner. Look for brands with lower sugar and all natural ingredients. We still gathered around the dinner table and talked about the week and upcoming changes. It was a nice night! So sometimes, let someone else do the cooking.
This week was our second anniversary! It is the second marriage for both of us and we have learned to appreciate every tiny little moment and treasure it and to let the little things go-It is great!.
We had dinner at the Green Valley Grill in Greensboro, NC and it is one of my favorite restaurants. GVG is one of three restaurants owned by Quaintance-Weaver, each with it’s own unique style and all using local foods. GVG is in the style of Old World European, with bold flavors and a seasonal menu.
Our server was very knowledgeable and helpful, the atmosphere is always pleasurable fine dining. My husband had the Porcini Filled Pasta Purses with Giacomo’s Italian sausage & sautéed mushrooms. He completely enjoyed this dish. Some of the pasta was a little too soft, but overall the entire dish had great flavors. I had the Pan Seared Scallops over a butternut squash-Vintage Gouda gratin and sautéed spinach, topped with blood orange-sage beurre blanc. The scallops were perfectly seared and tender and the bits of blood orange added a nice sweet & zesty zap to the rich sauce. Very good. Many of the recipes may be found online the the link above.
Photos may be used, but please link back to this blog and credit Lisa Burbach, recipes are links to existing recipes and I have no ownership of recipes other than the ones I Have created. Thank you.