Real Simple

One of my favorite magazines and places to find recipes is REAL SIMPLE. They have some great ideas for dinner and they are usually a spin-off from something traditional. Today I am going to post about 3 dinners that we are going to have at our house this week.



Colombian Chicken and Potato Soup: this is a spin-off of corn chowder/potato soup with Latin flare. Everything about this says warm and satisfying.

http://www.realsimple.com/food-recipes/browse-all-recipes/colombian-chicken-and-potato-soup-00000000049529/index.html


Spicy Asian Chicken with Brussels Sprouts: This is obviously a new spin to a stir-fry, but brussels sprouts are quite fun to eat, and I have never even thought of sautee-ing them. The ingredients that make up the sauce are used in many asian recipes I have worked with, so if you like to cook asian, buy the ingredients and keep them around!

http://www.realsimple.com/food-recipes/browse-all-recipes/spicy-asian-chicken-with-brussels-sprouts-00000000049534/index.html




Sauteed Andouille and Greens with Grits: As far as this recipe goes, I have not done much southern cooking, so I do not know if this is a twist on anything. But, I do love me some collard greens, though just not boiled. I like them sauteed in olive oil with a bit of garlic (okay, make that a lot), and perhaps some of the juice from whatever meat we will be eating it with. Sautee them up a little past bright green and you are laughing.

I am not done there, however. In my cupboard right now I do not have grits but I do have some polenta. So I am going to substitute the polenta for the grits. I checked out the difference between the grits and the polenta, and the main difference is the size of the grain. Grits are more fine, and polenta is a little more course. They should both work great!

http://www.realsimple.com/food-recipes/browse-all-recipes/sauteed-andouille-and-greens-with-grits-00000000049536/index.html