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 Delicious
• Sticky Ginger Rice Bowls from Pinch of Yum
• Jalapeno Popper Stuffed Chicken from Recipe Tin Eats
• Cat 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 Harvest
• Cheesy Chipotle Adobo Chicken Quesadillas from Half Baked Harvest
• Spicy Peanut Tofu Bowls from Pinch of Yum
• Apple 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 Yum
• Fall Favorite Maple Mustard Tempeh bowls from Pinch of Yum
• Pigs in a Brioche Blanket from Dessert Person
• Brioche Twists with Coriander Sugar from Dessert Person
• Instant Coconut Tandoori-Inspired Chicken from Pinch of Yum
• Chipotle Tahini Dressing from Pinch of Yum
• Creamy Chicken and Gnocchi from Damn Delicious
• Brunost-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 Harvest
• Spicy Asian Cucumber Salad from RecipeTin Eats
• Miso Buttermilk Biscuits from Dessert Person
• Sesame Apricot Tofu from Pinch of Yum
• Homemade Strawberry Cake from Sally's Baking Addiction
• Triple Chocolate Cake from Sally's Baking Addiction
• Vanilla Buttercream from Simply Recipes
• Butter 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 Harvest
• Creamy Peach Pie Bars from The New York Times
• Golden Soup from Pinch of Yum
• Ham and Cheese Sliders from Averie Cooks
• Corn Fritters from Smitten Kitchen
• Salmon Quiche from Recipe Tin Eats
• Ground 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 Cheese
• Miso Maple Glazed Carrots from Just One Cookbook
• Crushed Peas with Burrata, Greens, and Olives from Nothing Fancy by Alison Roman
• Chickpea Salad with Whipped Goat Cheese and Date Miso Tahini Dressing
• Spicy Pineapple Green Tea Lemonade Mocktail
• Warm Lentil Salad with Bacon Vinaigrette
• Thai 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 butter
• Thai black pepper chicken and garlic noodles adapted from Half Baked Harvest
• Turkey homemade hamburger helper or Turkey cheeseburger pasta adapted from The Novice Chef
• Caramelized onion and balsamic tomato tarts
• Sprouted purple broccoli tarts with blue cheese and hot honey
• Potato 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.