I seriously do not know where this week went! I was in Minneapolis this past weekend for a friend’s wedding, and I didn’t get home until Monday afternoon. From there, with working part-time, the days just flew. Now, before the weekend begins, I’m enjoying a quiet moment on the couch, by myself, eating boxed peace sign mac & cheese for dinner! Yes, it was one of those weeks.
Speaking of dinner, I have a very easy dinner recipe to share with you, which is convenient for weeks when cooking seems like an impossible task. These Pesto Shrimp Kebabs from Cooking Light are so easy, yet so delicious, thanks to store-bought pesto and the grill. Before I made these, I thought they’d be good, but I was shocked by just how good they really were! If you’re really crunched for time, you could even toss the shrimp and peppers in a grill basket to skip the step of threading these on skewers. I served the kebabs with bagged brown rice, which I seasoned with lemon juice, olive oil, salt, pepper, and parsley. In very little time, an impressive meal is born!
It’s not until the 4th of July that summer really feels like summer. All the traditions surrounding the holiday are synonymous with summer: barbecues, fireworks, and having a day off to be outside and go to the pool. When it comes to summer foods, I always think of sweet corn, and not just because I’m from Iowa! Corn, whether on the cob or in a salad, always makes it’s way in to our summer menus.
I made this Confetti Corn a few weeks ago, and I loved how simple the flavors were but how beautifully it turned out. This side dish would be a welcome addition to a 4th of July bbq or any summer meal. I first had this recipe at my aunt’s house several years ago, and I have wanted to recreate it every since. My own version adds green onion and a sprinkling of parmesan cheese, which brings it all together.
(Corn is always on the brain during the 4th of July – here’s a corn salad recipe from 2 years ago)
When I started dating my husband, it only took a couple visits to his condo for me to notice that the Cranberry Tuna from Whole foods was a fixture in his sparsely stocked refrigerator. The sweet and savory tuna salad would be devoured for lunch, or nibbled on as a snack on top of a cracker while hovering over the kitchen island. I thought the Cranberry Tuna was good, but I didn’t understand the obsession.
The first time I visited my husband’s family at their house, I spotted the same tuna in their fridge too. It became clear to me that this wasn’t a ”Ryan” thing, this was a family thing; if I was going to become part of the family, I better see the light… just kidding! But after years of this Cranberry Tuna being a staple in our house, I have grown to appreciate it for being something different and something I wouldn’t typically choose.
Not long ago I decided to make my own version of Whole Foods’ Cranberry Tuna and I discovered that I like my version even better! There aren’t many differences when it comes to the ingredients, but with the finer chopped red onion and plump sweetened cranberries, there is something about my homemade version that has earned this Cranberry Tuna a spot on my own lunch rotation.
While I have debated coming back to this space that I once devoted so much time to, I truly miss the whole blogging process of cooking, photographing, and writing. As I look back on my posts, it blows my mind how much time I used have and how much time I used to spend in the kitchen. Occasionally I’ll find a Sunday that allows for more kitchen time, but that is certainly not the norm these days. My intent now is to bring you easier, quicker recipes that are delicious and nutritious, for the whole family to enjoy (usually).
About a month ago, I made the very tough decision to quit working so I can stay home with my son. While I am sad/nervous/apprehensive to leave my working life behind, I am excited to spend more time with my little guy. As work wraps up in the next few weeks, I am hopeful that I will soon be able to carve out some newfound time in my weeks to spend on Glori of Food, doing something I love.
These tiny chunky legs are now on the move
Inspirational gifts from my husband: donut iPhone case and a new cookbook
I’m sure for most people, the first few weeks after having a baby are hectic. I know for us, we were trying to get our house situated, adjust to the new schedule and figure out everything we still needed to buy for the baby. During this time, many daily activities fell by the wayside: bed making didn’t happen, teeth brushing became sporadic, and reading my Feedly blogs went completely forgotten. I finally got some time a few days ago to catch up on my blogs; as I was reading Smitten Kitchen, Deb made a suggestion for Rosh Hashanah recipes. It occurred to me then and there that I had volunteered to bring a salad to our holiday dinner. Deb’s mention of her Kale Salad with Pecorino and Walnuts sounded like the perfect addition to the meal. I know I’ve posted kale salads before, but I loved the sweetness of the golden raisins and the crunch and texture of the toasted panko breadcrumbs that this version had to offer. The salad was a complete hit at dinner last night, and thanks to multiple people going back for seconds, I went home with an empty bowl! To those of you who observe Rosh Hashanah, I hope you have a Happy New Year!