This episode is a little different from previous episodes in that I spend quite a bit of time discussing ADHD and how it affects my cooking. Here are the recipes referred to in this episode: Creamy Tortellini Soup from Damn DeliciousSticky Ginger Rice Bowls from Pinch of YumJalapeno Popper Stuffed Chicken from Recipe Tin EatsCat Buns and Turtle Melon Bread from Baking with Kim-Joy

The recipes referenced in this week's episode are: Chipotle Cheddar Chicken Burgers from Half Baked HarvestCheesy Chipotle Adobo Chicken Quesadillas from Half Baked HarvestSpicy Peanut Tofu Bowls from Pinch of YumApple Cinnamon Babka from Sally's Baking Addiction

This week's episode features the following recipes: Gochujang Chicken Burgers with Kimchi Bacon Jam from Pinch of YumFall Favorite Maple Mustard Tempeh bowls from Pinch of YumPigs in a Brioche Blanket from Dessert PersonBrioche Twists with Coriander Sugar from Dessert PersonInstant Coconut Tandoori-Inspired Chicken from Pinch of YumChipotle Tahini Dressing from Pinch of YumCreamy Chicken and Gnocchi from Damn DeliciousBrunost-Caramel Cinnamon Buns from North Wild Kitchen Don't forget to follow us on Instagram at whatimcookingfordinner for behind-the-scenes sneak peeks, delicious food photos, and updates on upcoming episodes.

This week's episode features the following recipes: Marinated Cherry Tomatoes with Burrata from Half Baked HarvestSpicy Asian Cucumber Salad from RecipeTin EatsMiso Buttermilk Biscuits from Dessert PersonSesame Apricot Tofu from Pinch of YumHomemade Strawberry Cake from Sally's Baking AddictionTriple Chocolate Cake from Sally's Baking AddictionVanilla Buttercream from Simply RecipesButter Chicken from RecipeTin Eats Intro and outro music from Music by Denis DL from Pixabay

I know it's been a while. Like over a year. I'm sorry! Please forgive me. This episode is a little rough - no intro or outro song, all that jazz. Just me talking into my computer and trying to get things back up and running.  In this week's episode, I'll be talking about: Skillet Caprese Prosciutto Chicken from Half Baked HarvestCreamy Peach Pie Bars from The New York TimesGolden Soup from Pinch of YumHam and Cheese Sliders from Averie CooksCorn Fritters from Smitten KitchenSalmon Quiche from Recipe Tin EatsGround Beef Nachos from Recipe Tin Eats

Join us for a special episode with my husband Al. In this week's episode, we will be taste testing several Harry & David products. If you have not heard of Harry & David, it is a premium food and gift company that is headquartered in Medford, Oregon. They sell directly through mail, online, and in some retail stores nationwide. We taste tested their chocolate covered cherries, assorted truffles, and deluxe meat and cheese basket.    You can find more of their products here: https://www.harryanddavid.com/

Salads are a great way to use up the odds and ends hanging out in your fridge. In this week's episode, we take a look at several delicious, main dish salads, an Asian inspired chicken dinner, a mocktail, an appetizer, and quite possibly my favorite carrot recipe ever.  This week's episode features: Rainbow Carrot Fritters (from the Clever Meal) with Whipped Blue CheeseMiso Maple Glazed Carrots from Just One CookbookCrushed Peas with Burrata, Greens, and Olives from Nothing Fancy by Alison RomanChickpea Salad with Whipped Goat Cheese and Date Miso Tahini Dressing Spicy Pineapple Green Tea Lemonade MocktailWarm Lentil Salad with Bacon VinaigretteThai Basil Sesame Cashew Chicken with Coconut Rice from Half Baked Harvest

In this week's episode, I discuss the following recipes: Easy French Dip Sandwiches (adapted from I Heart Naptime) with green goddess butterThai black pepper chicken and garlic noodles adapted from Half Baked HarvestTurkey homemade hamburger helper or Turkey cheeseburger pasta adapted from The Novice ChefCaramelized onion and balsamic tomato tartsSprouted purple broccoli tarts with blue cheese and hot honeyPotato and corn salad with Italian hot chili pepper vinaigrette Salmon sandwich with lemon caper mayo Several of these recipes will be released in an upcoming newsletter. If you would like to sign up for the newsletter, please follow the link here: What I'm Cooking for Dinner Newsletter Sign Up What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss the following recipes: Sheet pan noodles with porkGochujang apricot glazed pork chops with sesame roasted broccoli with shrimp breadcrumbsSpinach macaroni and cheese Sausage and chickpea spaghetti with whipped lemon ricottaBlue cheese and red potato tart from Smitten Kitchen Recipe for the sausage and chickpea spaghetti with whipped lemon ricotta Ingredients - Pasta 1 lb mild Italian sausage, casings removed ½ lb whole wheat spaghetti 1 large shallot, minced ¼ tsp chili pepper flakes 2 cups spinach, roughly chopped 2 cups cooked chickpeas (1 15 oz. can of chickpeas) Zest of a lemon Salt and pepper Juice of a lemon Ingredients - Whipped lemon ricotta (Note: this will likely make more than you would need)   1 8 oz container of whole milk ricotta Zest of one lemon ¼ cup of lemon juice 1 tsp black pepper ½ tsp salt 2 tsp olive oil    Directions   Heat on medium high heat. Brown the sausage and break up as cooking. Cook for about ten minutes. Add shallot and cook for about two minutes. Cook pasta according to the package directions. Make sure to retain 1 cup of pasta water. Reduce heat to medium. Add chili pepper flakes, chickpeas, spinach, and lemon zest to sausage. Cook until spinach is wilted and chickpeas are warmed through - about three minutes. Add pasta to the skillet. Stir in lemon juice. Add ½ cup pasta water and stir. If it needs more pasta water, then add it. Blend all ingredients for the whipped ricotta. Serve on top of pasta or stir in. What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

Do you love cheese as much as I do? If you do, this is the episode for you. In this week's episode, I discuss a number of cheesy recipes that are sure to please you and your family. Up for discussion this week is homemade hamburger helper, queso fundido taquitos, prosciutto wrapped chicken with a sage butter sauce, and broccoli cheddar soup with dumplings. I specifically talk about how to swap out expensive ingredients for cheaper ones and the reasons why a sauce might break. All the recipes this week can be made in under an hour which is great for a busy weeknight.  Recipes can be found here: Prosciutto apple and sage butter chicken with cider pan sauce One pot broccoli cheddar and dumplingsHealthier homemade one pot hamburger helperQueso fundido taquitos   What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In celebration of Saint Patrick's Day, the theme for this week's episode is green. Dark, leafy greens are some of my favorite vegetables and are great in the winter when there are not as many fresh vegetables available. While the recipes this week are not primarily Irish recipes or Irish foods, most of them contain kale, chard, cabbage or other leafy greens.  The recipes discussed in this episode include gomen (Ethiopian collard greens), loaded colcannon (an Irish dish made with mashed potatoes and greens), egg boats, cheesy oregano chicken and broccoli pesto panini, one pan pizza pasta, and blackberry blueberry crumb pie (in celebration of Pi day).  I didn't follow these recipes to the word, but I used them as inspiration and reference. You can find them here: Gomen (Ethiopian Collard Greens) - The Daring Gourmet Loaded Colcannon - The Daring Gourmet Baked Cheddar Everything Pesto Egg Boats - Half Baked Harvest Cheesy Oregano Chicken and Broccoli Pesto Panini - Half Baked Harvest Cookbook by Tieghan Gerard One Pot Pizza Pasta Bake  - Damn Delicious Blackberry-Blueberry Crumb Pie - Smitten Kitchen   Recipe for My Pizza Pasta Ingredients 1 tablespoon olive oilhalf a white onion, dicedtwo garlic cloves, minced4 oz of pepperoni, divided1 cup of tomato sauce1 and a half cups of chicken broth (you can use any broth here)8 ounces of penne pasta (you can use any small pasta shape)salt and black pepper1 cup of shredded, low-moisture mozzarella cheese Directions 1. Preheat your oven to broil. If your oven has two broiler settings, choose the lower one.  2. Heat olive oil in a large heat proof skillet over medium heat. Add onion and cook until translucent, about 5-7 minutes. Add garlic and half the pepperoni and cook for about one minute or until fragrant.  3. Stir in tomato sauce, broth, and pasta. Season with salt and pepper to your taste. Bring to a boil, cover, and reduce heat to a simmer. Cook until pasta is cooked through, about 12 minutes.  4. Remove from heat. Add shredded mozzarella and remaining pepperoni. Place under the broiler and cook until cheese is melted and golden, about four minutes.  5. Serve immediately.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

Who doesn't love chocolate? In this week's episode, I am joined by my husband Al to enjoy some local chocolate products from Lillie Belle Farms chocolates in Central Point, Oregon. Lillie Belle Farms chocolates can be purchased online, from their store in Central Point, Oregon or in select grocery stores in the Pacific Northwest.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

This week's episode is part two of my conversation with personal cook and cooking instructor Adam Wisnewski from Breakfast, Life and Dinner. You can find Adam at breakfastlifedinner.com or using the hashtag #confidenceinthekitchen.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I have a special guest, Adam Wisnewski, from Breakfast, Life and Dinner. You can find Adam at Breakfast, Life, and Dinner.   What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I talk about mini meatball subs, tater tot casserole, Thai coconut curry ramen, five minute eggs with soy sauce and scallions, and breakfast on a stick.  You can find the recipes from this week's episode here: Mini Italian Meatball Subs from Damn DeliciousThai Coconut Curry Ramen from Damn Delicious5-Min Eggs with Soy Sauce & Scallions from The Woks of LifeBreakfast on a Stick from Kids in the Kitchen in Highlights Magazine If you don't subscribe to Highlights Magazine, you can find the recipes they publish on their website (follow the link above). These recipes are a great way to get kids involved in cooking. Getting your kids involved in the kitchen is great because it can help them see what goes into their food, discuss nutrition, work on math and reading skills, and work on hand-eye coordination. The recipes from Highlights Magazine are easy and kid friendly without being junk food.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this episode, I talk about sweet and sour pork ribs with pineapple sauce, kalua pork spring rolls from Trader Joe's, purple cauliflower quesadillas, lentils with bacon, fish nuggets from Trader Joe's and poppy seed lemon cake.  You can find the recipes from this episode here: Sweet and Sour Pork Ribs with Pineapple Sauce from the Vietnamese Market Cookbook: Spicy Sour Sweet by Van Tran and Anh VuPurple Cauliflower Quesadillas from the Berkeley Bowl Cookbook Lentils with Bacon from German Traditional Cooking Poppy Seed Lemon Cake from Smitten Kitchen What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss spanakopita, spaghetti with chickpeas, and tuna rice bowls.  You can find the recipes discussed in this episode here: Spanakopita from Smitten KitchenFilo Dough from Olive and MangoSpaghetti with Chickpeas from Smitten KitchenTuna Rice Bowls from Dinner For Everyone by Mark Bittman What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.    "River in the Pines" by Adam Moffett is licensed under CC-BY-4.0.

In this week's episode, I discuss our recent trip to the Rogue Creamery farm, butterflying a chicken, and using up leftovers in a lentil salad.  The Rogue Creamery farm is located outside Grants Pass, Oregon and their free dairy farm tour is a great weekend activity for families, especially if you are a cheese lover like me. The Rogue Creamery won the World's Best Cheese in 2020 for their Rogue River Blue, but all of their cheeses are excellent. You can find their cheeses on their website, at their store in Central Point, Oregon or at specialty grocery stores in the Pacific Northwest.  In this episode, I discuss J. Kenji Lopez-Alt's The Food Lab, which is a tome dedicated to the science of home cooking. If you want to learn more about the science behind what you are cooking, I highly recommend this cookbook. You can find it here: The Food Lab. Lastly, in this episode, I discuss making a lentil salad with leftovers. I was inspired by the My Favorite Lentil Salad recipe from Smitten Kitchen.    What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.

In this episode, I will be talking about pork vindaloo, strawberry tart, crispy tacos, pasta bakes, mustard soy salmon, and beef flautas.  Here is where you can find the recipes mentioned in this episode: Vindaloo from Recipe Tin Eats Punked Strawberry Tart from Smitten Kitchen EverydayClassic Crispy Tacos from Homesick Texan What I'm Cooking for Dinner is a food podcast focused on simple ingredients, family cooking, and cooking on a budget with limited ingredients. I casually discuss the challenges of cooking for a family and how I manage to put dinner on the table every night with as minimal drama as possible. I don't shy away from the mistakes I make in the kitchen, recipes that don't work for me and why, and how I adapt ready-made products into a healthy, well-balanced and tasty meal. I'm obsessed with trying new recipes and new products, especially Trader Joe's limited seasonal products.