Simple Herb-Roasted Tilapia

Summer nights call for light but satisfying dinners.  I like to try to cook  and eat as much fish as I can, especially in the summer. Maybe it's a mental thing but it doesn't leave me feeling sleepy or overly stuffed after I eat it - but completely satisfied.  You can make this recipe on the grill or bake it in your oven. You can prepare it early and cook (and eat) it later.

Zucchini Noodles with Tomato, Garlic & Parmesan

I have this veggie peeler that makes me look like I have chef-like knife skills. It can be used like a regular vegetable peeler & in minutes you have finely julienned (fancy world for thinly sliced) vegetables. I use it to make zucchini noodles (read: thin strips of zucchini that look like spaghetti noodles). If you don't have this particular peeler you can use a regular peeler & call make wide noodles or call them fettuccine or pappardelle if you like - it will still make for a delicious dish.

I tossed mine with tomatoes, garlic, olive oil & parmesan cheese but they're great with pesto or even just a light drizzle of olive oil with salt & pepper. What's even better about zucchini noodles is you don't have to cook them. Nope, no cooking. 

Smoked Mozzarella-Stuffed Turkey Meatballs

Usually when I go grocery shopping I end up coming home with the usual suspects & fear that we'll just eat the same old stuff over & over again.  When I saw the ground turkey in my fridge that I clearly bought out of habit I decided I'd make some meatballs & stuff them with smoked mozzarella. Yeah cheese. Mmm cheese makes everything better.

Click through for this quick & easy recipe to change up your usual routine.

Oh & happy weekend!

Sprouted Kitchen's Tomato & Burrata Salad

I'm currently obsessing over this blog, I love the recipes & the photography & the messages.  It's a good blog written by a good person. You really don't need more than that.  I was inspired by some end of summer tomatoes & Sprouted Kitchen's Simple Tomato & Burrata Salad, so I mad it in my own kitchen. You can find the recipe here.

Burrata, by the way, is a basically a purse of mozzarella with a creamy center. If you've never had it you really just need to know that it's delicious & that's all.

Garlic & Lime Grilled Shrimp

When it's as hot as it's been the only way to cook is on the grill & then run back inside to the air conditioning to eat.  Shrimp is so quick to make I feel I could make it every day, Chris wouldn't mind, believe me.  I served up this shrimp along side a tomato panzanella salad for a fresh summer dinner.

Ingredients:

• 1 lb shrimp  (peeled, deveined, with tails on)
• 1/4 cup olive oil
• 8 cloves garlic (minced)
• salt & pepper
• 3 limes (cut into wedges)

Make it!

1. Add shrimp, olive oil, garlic, salt & pepper to an air tight container (use a plastic food storage bag or container) & chill in the fridge for at least 30 minutes (over night will work too & it will definitely keep the vampires away when all of the garlic flavor is absorbed).
2. Skewer shrimp & lime wedges.  I used metal skewers but if you have the wooden ones just be sure to soak them in some water for at least 15-20 minutes so they'll burn less.
3. Grill over medium-high heat, for about 7-10 minutes.  Be sure to flip the skewers with tongs at least half way through so they cook evenly on both sides.
4. Shrimp are cooked when they turn opaque (white) & slightly pink.
5. Remove from grill & skewers. Squeeze the grilled limes over the shrimp & enjoy.