Well, Goodbye may be a bit Strong!

Ok, so maybe not Goodbye!  I’ve had a lot of traffic to Bringing Back Dinner since saying goodbye and a few requests, so how about a new post?  I will try to post each week, but will feature one main recipe review.

We are trying to eat a little healthier around here and trying new things.  I think you will be surprised at the flavors of the great salad I have for you this week.  Even the guys will like it!

Steak, Pear, and Watercress Salad – Cooking Light

Steak Pear and watercress salad

Time: About 30 minutes

Ease: Simple

Review:  This was a pretty quick and easy meal to make and a great blend of flavors.  I had to make a few changes though.  Sometimes watercress is difficult to find here in Greensboro, NC and I had to switch it out for lettuce, but watercress has a nice peppery flavor which lends itself well to this salad, so use it if you can find it.  We also had trouble finding the right cut of meat and in the end used a London Broil. lastly, you may switch the Blue Cheese for Feta (we did).  Serve with a nice crusty bread and olive oil.  This dish could be a nice dinner on the deck or a date night dinner and goes from beer to wine very well!  Versatile!

Asparagus

asparagus

Not a fan of asparagus?  Try buying the small bundles of thinner stalks and roasting them.  They are easy to make that way and quite yummy!  Roll in olive oil and bake at 425 degrees Fahrenheit about 10 minutes.  Make sure they are still a bit firm.

Next week I’ll tell you about an aaaammmaazing Roasted Carrots with Carrot Tip Gremolata recipe with mild curry! mm, mmm, mmm!

I’d love your feedback.  Have you tried anything from Bringing Back Dinner?  What did you think?  Have a recipe you’d like us to test?  If so send us the link at burbachulous@gmail.com and we may check it out.

Enjoy!

What’s for Dinner? Fajitas, Omelets, and BBQ Beans & Sausage

This Week’s meals are simple meals, but I found them to be hearty and cozy meals.  A perfect start to fall!  I hope you enjoy them.

Meatless Monday – Omelets

915OmletWe really love omelets and are fortunate enough to get fresh eggs from time to time.  Now, I understand that for some of you eggs is stretching Meatless Monday, but for us it is a good way to add things other beef or chicken into our diets.

My husband and I like to put very different things in our omelets so this week I made my own and he made his own and everyone was happy.

I like to make mine in the classic French style then add my ingredients and fold it over.  Check out this video of Jacques Pepin talking about Omelets and showing you both the classis French style and country style and you can decide which you prefer.

Try adding things like grilled onions, sauteed mushrooms, peppers, jalepeno, cheese, broccoli…. The options are endless!

This is a quick and easy dinner ready in less than 30 minutes.

Fajitas – Series Eats

915fajita

Time: 45 Minutes (Marinade 4-12 hours)

Ease: Simple

Review:  The marinade for this is from http://www.seriouseats.com/, but I used chicken with.  I chopped the chicken into bite sized pieces and cooked the chicken and vegetables on a pan on the grill until done.  I think it is my favorite flavor for fajitas so far!

PS: I know fajitas are chees-less, but yum!

 

BBQ Baked Beans & Sausage – Eating Well Magazine

915 bbq beans with kale

Time: 30 Minutes

Ease: Simple

Review:  This recipe is a little unusual, but worth giving it a try.  Many of the reviewers from Eating Well said that they substituted spinach for the collard greens.  While I don’t like cooked collard greens I decided to give it a try and it was actually pretty good.  My husband agreed saying that he doesn’t usually like collards, but this was good.  So, there you have it!  I think you will find this dish to be tasty, simple, and cozy.

Sloppy Joe, Making it Healthier!

With all of the travel and fun we will be having this spring and summer Bringing Back Dinner is going to make a few changes.  We are trying to be a little healthier and will be trying dishes that have been made healthier, but still full of flavor and there will only be 2 recipes each week, one of which will be a Meatless Monday dish which will help with our goal towards healthier eating.  There will still be a full list of recipes available on the links page to help you plan a week’s worth of meals, or just grab one and go.  I hope you enjoy the leaner version of Bringing Back Dinner.

PS: Even though it is good to eat healthier as a lifestyle there are still moments in our lives where we may treat ourselves or indulge, Bringing Back Dinner is no exception and will post a few indulgences from time to time.

Meatless Monday: Black Bean Quesadillas – Eating Well Magazine


quesadillas

 

Learn more about how you can help your family go meatless on Mondays at www.meatlessmonday.com

Time:   15 Minutes

Ease: simple

Review: I know, I know, you have seen this before!  I can’t tell you how simple and tasty this dish is.  We love it!  This recipe calls for only 1/2 cup of pepper jack cheese,  but don’t let that concern you.  This dish still feels very cheesy and if you don’t announce it, no one will know the difference.

Sloppy Joes – Ellie Krieger

sloppy joe

Time: 30 Minutes

Ease: Simple

Review: My family loves Sloppy Joes, but I hate the idea of using the packets or cans which are loaded with salt and preservatives.  I found this recipe by Ellie Krieger and will never go back.  It is full of flavor, tastes like a Sloppy Joe and is healthier.

Bonus Dish:

Emeril’s Sausage Meatballs and Red Gravy

My husband requested this for his birthday!  It takes patience and several hours, but is well worth it.  This was our indulgence this week!

 

  • Do you have a recipe you would like Bringing Back Dinner to prepare and review?  Send your request and a link to us by using Reply, Twitter or Facebook. Use hashtag bringingbackdinner.
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Photos by lwburbach please feel free to contact me for permission to use photos.

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Official Meatless Monday Blogger

I Love it When you get Fresh!

Dinner doesn’t have to be a chore and you don’t have to pull out the boxed mixes and packets to pull it off in time.  I promise, after a while you will embrace fresh, fresh, fresh!  It really doesn’t take much more time, if any, to use fresh ingredients.  The real issue is in our heads-it’s mental.  It seems like it is too hard, too time consuming, too involved etc., but the truth is that with a little practice you will be making fresh meals in minutes for your family and friends and they will love you for it.   Don’t feel like it has to be all or nothing here either; baby steps and start where you are.

Keep it fresh and alive at the table too.  Talk to each other, engage with your family and guests and get to really know each other.  Build trust at the table and remember to make it a safe place.  Here are some ice breakers: Get to Know you Cards, Dinner Conversation Starters, Highs and Lows: ask each other what the best part of the day was and what the worse part was and then talk about it.  Some of you are probably rolling your eyes right now, I admit a part of me does, but try it.  Be creative.  Dinner is not about getting food in their bellies, it is about savoring the moments both with your food and your relationships.  Enjoy!

TIP: Try setting up a Mise en Place to help you with time.  Don’t worry about dirtying more dishes; it cleans up quickly.

  • The Meals:

black bean quesadillasBlack Bean Quesadilla: Eating Well Magazine

Time: 15 Minutes

Ease: Simple

Review: This is a quick and easy meal.  I pull this out when I’m rushed for time and I’m still able to give my family a fresh meal.  It is a family favorite.

Tip: Use low sodium canned beans and rinse well and use pepper jack cheese for flavor.

baked RavioliBaked Ravioli: Marthastewart.com

Time: 35-1 Hour; This dish could be a quickie if you use prepared spaghetti sauce instead of making the sauce.  There are many spaghetti sauces on the market that still keep this as a “fresh” dish.  Try organic, low sodium and look for the shortest ingredient list.

Ease: Simple

Review:  I found this recipe to be a nice and easy meal, but did not find the sauce to be especially flavorful and added hot pepper flakes, red wine, and a few more Italian spices to make it a little more full in flavor.  Next time I will probably use prepared spaghetti sauce, which will also cut the time in half.  Play around with this one and see what you get.

lentil soupLentil Soup: The Foodnetwork.com  Chef: Alton Brown

Time: 50 Minutes

Ease: Simple

Review: A nice hearty soup! Adjust the puree to your personal tastes, we like it in the middle.  This recipe calls from ground grains of paradise.  They can be found in places like Savory Spice or specialty markets.  It is a peppery spice with sort of woodsy flavor.  Very nice.  If you can’t find it just use pepper.

meatonioncomboMeatloaf with Cheddar, Bacon, and Tomato Relish: Wichcraft cookbook    Chef: Tom Colicchio and Sisha Ortuzar(I’m still researching copyright usage of recipes from cookbooks.  Until I’m sure I’ll try to find a link for you, I linked to a blog called crepesofwrath.net.  A fun blog.)

Time: 30 minutes to 2 hours; The time difference depends upon whether you use leftover meatloaf or make it for this purpose.

Ease: Moderate

Review: Wow and yum!! If you don’t like meatloaf this may win you over.  It didn’t win over one of my eaters who didn’t care for the texture, but as for everyone else, people who still had room ate two!  You can try the meatloaf recipe (which is geat) or make your favorite recipe. 

I cut the bacon amounts in half and crumbled the bacon, just to try to make some attempt at cutting the fat. It still gave it a great flavor.  Don’t be scared by the tomato relish, it is simple to make and can be made while the meatloaf is cooking or even a few days ahead of time, but it truly makes the sandwich. This is a great recipe and now a family favorite. Try it, you can do it! Once you make the tomato relish you’ll be excited to try more.

Meal Five:   We had a pretty busy week this week and didn’t get to five meals, but I suggest that for a fifth meal make meatloaf earlier in the week, try making two at one time and serving one as a meal in itself and the other one for your sandwiches.  A great and easy side dish is roasted vegetables! I like to use chunks of squash, zucchini, onion, mushrooms, and bell peppers.  Toss in olive oil and salt and pepper and bake at 425 degrees for about a half an hour or until just tender, but not too soft.

Enjoy! Be creative, have fun, and set the table!

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 of Have created.  Thank you.