For some time now, Vita has had to watch me mixing Chorizo in with my eggs. I go on and on about how delicious it is, giggling that she can’t eat it because of the beef or pork content. She’s never wanted to try Soy-Rizo, but thankfully, I came across some Turkey and Chicken Chorizo that was pre-cooked. So, after our Tuesday morning workout, we did some slicing and dicing and Vita was introduced to the wonderful world of spicy Chorizo, packed into an awesome little breakfast burrito.

I know it’s …

Last night, I didn’t make anything particularly exciting for dinner, but wanted to do something different for a side dish. More often than not, I often just wing it with my side dishes, using whatever I happen to have in the pantry or the fridge. One of the skills I’m trying hard to develop is pairing sides with meals properly and coming up with things that are different than sauteed veggies or the common side salad. So, when I found a recipe for “Blue Cheese Crusted Tomatoes” on Epicurious, I decided to modify it to something that sounded more interesting to me and came up with these Broiled and Stuffed Beefsteak Tomatoes (the stuffing is Danish Blue Cheese, Seasoned Bread Crumbs and Minced Garlic).

I’m a big, big fan of salty flavors and have been using salty flavors to dress up chicken dishes. One of my favorite salty flavors is the tart saltiness of Feta cheese. Here’s a great, quick, kick butt recipe for a feta cheese sauce that will dress up that boring old chicken. It’s also fantastic over steamed asparagrus.

The past few nights I’ve been working a bit later than I’d like to be. This fact usually means we do very quick things for dinner, like pre-made soups, leftovers worked into something new and different or meals that I can pick up on my way in from the office. Even though I knew I was in for a longer day, I’d have none of that tonight. Since I had leftover fresh spinach from Souper Sunday’s Creamy Chicken Florentine, I opted for a twist on a traditional Basil and Pine Nut Pesto.

One of the things I was most worried about losing in the move to being gluten free was pasta. I love Italian food, especially the various textures and forms that pasta can take. Thankfully, Vita was able to find a gluten free option to pasta. So, tonight we tried it for the first time, mainly because we had some lovely portobello mushroom caps that we didn’t want to let go to waste and we needed a meal that I could make quickly. So, we whipped up the gluten free pasta …

Tuesday night was one of those nights that I honestly didn’t have anything planned for dinner. So when Vita sent me a text asking for a meal that she’d originally had at my mother’s house, I took it as a welcome out of having to come up with something original. I made two different meals. For myself, I made a Grilled Greek Chicken Salad. For Vita, simply grilled Greek chicken, grilled veggies and Tzatziki sauce.

The real secret is good chicken breasts and the right blend of Greek spices. The best …

When I was a boy, I was never a big fan of soup. But as we age, so do our tastes. Now I can say that soup is one of my favorite things. I find myself pining for it in the summer months, and cherishing it throughout the fall and winter. In Michigan, it has been one of the coldest winters I can remember. We’ve had lots of snow and only a few days above freezing, which makes it absolutely perfect to start a weekly series on soup. So I …

There are some days you just need to spoil yourself a little. Today, was one of those days for me. My wife is away for the remainder of the weekend visiting girlfriends, which makes it the perfect evening for me to do something that’s beef based. I’ve been having a craving for a nice grilled steak, so I opted for a steak with gorgonzola cream sauce.

The cream sauce takes a very long time, and requires a lot of attention, but the payoff is ohhh so worth it. Here’s how you …

Last day of dinner with Vita for the week was a quick meal. We wanted to go with something quick and fast. So, I made a slight twist on an old standby and made Tilapia with sauteed vegetables in a tequila lime reduction. We punch up our fish a lot with lots of Mexican and southwestern spices, but the recipe is pretty straightforward. Here we go.

Ingredients:

2 large fillets Tilapia
1 large lime juiced
1 tablespoon unsalted butter
1/4 cup of gold tequila
4 teaspoons southwest seasoning or Cholula dry seasoning
1/2 yellow pepper diced
1/4 red …

After our morning workout, I decided to give a recipe I originally saw on Giada De Laurentis’ Food Network show, Everyday Italian a go, while making a few modifications of my own. So before leaving for work, I made the marinade for grilled chicken with lemon basil dressing. I’m happy to report that it turned out fabulously.

Looks pretty appetizing huh? Allow me to attest, the dressing is AMAZING. I’ll be using it for everything from salads, to marinades Here’s how to make the whole shebang.
Ingredients:

2/3 cup extra virgin olive oil
3 …