Have you ever wanted to make dinner but you didn’t actually want to “make dinner”? That was my night tonight. I had an idea to make a stir fry, using a bag of frozen shrimp that I had thawed during the day, but I had no desire to stand by the stovetop. Enter the idea of a “roasted stir fry”. While it was a bit of a gamble, I do think it paid off in the end when we sat down to dinner. It was yummy! The best part is that it can qualify as a Starter Recipe because it’s just so darn simple. Check out the recipe for yourself!
1 bag frozen shrimp
1 bag broccoli bites
grape tomatoes (sliced in half)
half onion, cut in half and sliced
a thumb of garlic (I used a tube, so it was about the size of my thumb… probably 1 clove, crushed)
teriyaki sauce (just a small pour)
white wine (a large splash)
Splash of cream (totally unnecessary but looked good)
1 pkg 90-second brown rice
Preheat oven at 400 degrees and cover baking sheet with foil.
Remove shells from shrimp and put raw shrimp in a bowl. Toss in broccoli, grape tomatoes, onion, and garlic.
Pour sauce over shrimp mixture and toss to combine.
Pour shrimp mixture onto baking sheet and pop into oven. Cook 20-25 minutes, until shrimp are cooked.
If you decide you want to add the splash of cream, you can add it by removing baking sheet from oven, pour cream, and toss to blend before serving.
Cook brown rice packet as directed.
Serve with shrimp mixture over brown rice.
To finish off our dinner, I like to add bread when I make dinner… I typically have sliced bread in the freezer, so I grab a few pieces, spray it with Pam and season with garlic salt. Feel free to play with the ingredients and create something that fits into your family’s favorites… add veggies, serve on noodles, change out some of the sauce flavors… the sky’s the limit when it comes to making dinners that everyone will like! Enjoy…
We were looking for something easy and delicious for dinner tonight. I knew I wanted to use shrimp, so I started there. Scrounging around the fridge produced grape tomatoes and some frozen peas, so I came up with this yummy meal.
1 bag frozen shrimp, thawed and shelled. Salt and pepper shrimp before cooking.
1/2 cup frozen peas
1/2 cup grape tomatoes, sliced in half
Savory nutritional yeast flakes
Thin Spaghetti, cooked al dente’
1 Egg yolk, whipped with a fork and tempered with a few spoons of pasta water
In boiling, salted water, cook your pasta, saving 1 cup of pasta water
In a large saute’ pan, heat coconut oil and sear shrimp on both sides until toasty.
Add peas and tomatoes, saute’, then add some white wine and allow to cook through.
Season dish using dashes of yeast flakes, parmesan cheese, and a bit of pasta water. Taste after each addition before moving forward, adjusting as needed. Pasta water will add a bit of thickening, so take your time with this step.
Drain pasta and add cooked pasta to shrimp mixture and toss to combine.
Remove from heat and add whipped egg yolk to add in a bit of creaminess.
Toss well and serve. I like to top with parsley or minced chives.
This is one of those meals that can be thrown together fairly easily. I like to keep bags of frozen shrimp and peas on hand. If you don’t happen to have grape tomatoes in your fridge, you can substitute a small amount of sun-dried tomatoes (sliced thin) or leave them out altogether. Play with your ingredients and come up with your family’s favorites. Enjoy creating your own version!
I have a confession to make… I’m usually lousy at cooking salmon. Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy. I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy! This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing. If you’re looking for an easy and impressive dinner, this is it. Yum!
Ingredients for Salmon:
Coconut oil (or your favorite fat/oil)
2T jam (I used Loganberry jam)
2t balsamic vinegar
2t white wine (I used a lightly oaked chardonnay)
Season the salmon fillets with salt and pepper. In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.
As the salmon sears in the hot oil, blend the glaze. You’ll need to warm the jam for 10 seconds in the microwave. You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine. You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
NOTE: I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.
Ingredients for Scalloped Potatoes (This recipe serves two/three. You can add/subtract as needed to serve more people)
Three medium potatoes (I like to use Gold potatoes)
Half an onion
Flour (1/4-1/3 cup)
Shredded cheese (I used 1/2 bag of sharp cheddar)
Milk (I only have skim in the house, so that’s what I used)
Directions for Scalloped Potatoes
Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
Layer your dish:
Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
Season lightly with salt and pepper
Thumb wine lightly over mixture
Top with a light layer of cheese
Repeat layer, ending with cheese
Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.
This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations. This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!
BONUS RECIPE: I’d like to share my absolute favorite salad dressing recipe with you. This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.
Blend the following ingredients:
Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
Mustard (I tend to use horseradish mustard or dijon mustard)
1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
1T of a prepared dressing (I typically use a creamy dressing of some sort)
Mix ingredients together and toss with thinly sliced romaine. This is full of flavor and better than you’d expect!
It’s that time of the year again… summer is finally here and I have a fabulous salad to share with you! I first had this dish in California, when we went to visit some dear friends in San Diego. I watched our hostess whip up this delicious side dish and couldn’t help but be impressed with the clean taste, gorgeous colors, and wonderful blend of flavors. While it’s not a dish that my husband would like (he doesn’t like the texture of couscous), I immediately knew it would become a personal favorite. I hope you’ll consider trying it sometime soon and let me know how you like it!
1 box Couscous
Garlic (I used about 1T crushed garlic)
Olive Oil (I think the directions call for a specific amount – I used about 2T)
2 cups liquid (I like to use 1 cup bouillon and 1 cup dry white wine)
1 small block feta, diced (or one small package of crumbled feta)
1 package grape tomatoes, quartered
2T fresh basil, sliced thin (more if desired)
2T balsamic vinegar
salt/pepper to taste
In a microwave-safe bowl (I use a glass pyrex bowl), heat the garlic in olive oil for 30 seconds. Add the 2 cups of liquid and heat for 4-5 minutes or until boiling. (see top right photo)
Add entire box of couscous, cover with plastic wrap, and allow to sit until liquid is absorbed, about 5 minutes. (see top left photo)
While the couscous is finishing, you can prep the grape tomatoes, feta, and basil (See lower left photo). When all liquid is absorbed, fluff the warm couscous with a fork. Toss in the tomatoes, feta, and basil. Season with balsamic vinegar, salt, and pepper.
Note: I like to serve this salad chilled, but it’s just as delicious as soon as it’s made. You can add bits of avocado and/or grilled chicken to make this into a filling lunch. The original recipe called for whole tomatoes, diced, but I really like the texture and sweetness of cherry or grape tomatoes. Feel free to use your own preference to create something uniquely your own!
I’m really not sure when I got this basic recipe from my sister, but it was the perfect one to use when making a quick bread to give to the guys who are out plowing our neighborhood in today’s snow storm. I, of course, added a little white wine, but you can certainly omit that if you prefer. Here’s how to make this delicious quick bread:
2 c flour
1/2 c sugar
1 T baking powder
1/2 t salt
2/3 c orange juice
2 T white wine
2 eggs, slightly beaten
3 T melted butter
1/2 c coconut
1 cup craisins (or chopped fresh cranberries)
1/3 cup mini chocolate chips
1 T chia seeds
2 t orange rind, freshly ground is preferred
NOTE: original recipe called for 1/3 c pecans and NO chips or seeds)
1/2 confectioners sugar
1 t margarine
1 t almond milk (more, if needed)
Preheat oven to 350*. Grease a loaf pan and lightly coat with sugar (I used cinnamon sugar)
In large bowl, sift together flour, sugar, baking powder, and salt. In a microwave-safe bowl, melt butter and then mix in orange juice and wine. In separate bowl mix coconut, craisins, chips, and seeds – toss together with a spoon of flour to prevent clumping.
Make a well in the center of flour mixture and pour in the liquids Mix well. Add coconut/craisin mixture and blend everything together until just combined.
Pour mixture into prepared loaf pan and bake for 50 minutes or until a knife inserted into the center comes out clean.
Blend confectioners sugar, margarine, and milk to make a thin glaze. Use your best judgement and feel free to use orange juice or wine instead of milk for a different taste, if desired.
Pour glaze over the entire bread while still warm. Remove from pan when slightly cooled and slice as desired to serve. Great when warm but equally good cold.
This recipe is quick to put together and looks amazing when cut. You can leave it as a whole loaf if giving as a gift (we used to do this for teachers) but it’s moist and full of flavor. Best part, in my opinion, is that it makes the kitchen smell heavenly!
Enjoy this recipe and please, stay safe in this blizzard we’re experiencing on the East Coast!
I have been making some version of “Shepherd’s Pie” for ages, but I wanted to try and make something that would be a simple recipe for others to duplicate. This recipe is pretty healthy, has lots of “hidden vegetables”, and tastes absolutely divine… a perfect comfort food dish for those who are just learning to cook and those who are proficient.
1 package ground turkey
Coconut oil – I used about a Tablespoon
1 onion, diced
1 handful of baby carrots, diced
1/2 sweet pepper, diced (I used 2 small yellow peppers)
3 mushrooms, diced fine minus stems (I was trying to hide them)
1 handful of frozen peas (added at the very end)
red wine (I like the flavor when added to ground turkey)
granulated garlic (or use fresh, if you have it)
1 dollop ketchup
flour (use as a thickener – I just sprinkled some over the pan)
mashed potatoes (I used a batch of leftover potatoes, but use what you’ve got… if you don’t have any on hand, just boil two or three potatoes and mash with milk/butter)
Brown onion and carrots in coconut oil over medium heat until onions are translucent. I then added the peppers and mushrooms but feel free to use whatever vegetables you have on hand. This is a great way to use up things in your fridge!
Once veggies are cooked, add the ground turkey and brown thoroughly. I use a potato masher to get all the meat separated so it browns evenly.
You’re now going to flavor your dish. I always use red wine when I’m cooking ground turkey – I feel it adds a depth of flavor to the turkey and gives it a more “full” taste. Once the wine was incorporated, I sprinkled granulated garlic, added salt and pepper, and flavored things with the Worcestershire sauce and ketchup. I like to add the ketchup in something like this because it adds a touch of sweetness without getting a cloyingly sweet/sugar taste.
When the flavors are balanced, I sprinkled on some flour to thicken the dish and tossed in the frozen peas. Stir all to combine and put into your serving dish.
Top your dish with mashed potatoes. I love to use this dish when I have leftover mashed potatoes but it’s not difficult to make a small batch of mashed potatoes if necessary.
Bake this dish for 30 minutes, or until hot and bubbly, in a 350 degree oven. I love to serve this with garlic toasts (made from sliced ciabatta rolls, this is a simple side that can add a lot to the meal).
I hope you find this to be an easy recipe that makes your winter a little “warmer”. Comfort food that doesn’t take hours to make is something that makes me very happy! If you have any questions, as always you are welcome to message me and I’ll do my best to help walk you through the process. Cooking should be fun and enjoyable… don’t stress over making it too “perfect”… it’s simply food and you’re feeding the ones you love.
This recipe is one that has been used in my family for as long as I can remember. As a child, my mom would make these cream puffs for her bridge club nights. She’d make the cream puffs, cut off the tops and fill them with vanilla ice cream, then frost them with some chocolate before serving them to her honored guests. Occasionally, we’d be given one of these treats before the ladies arrived and they always looked so incredibly elegant. What a gift to find out, years later, that this was a simple recipe that I could share with my own guests… and now I get to share that gift with you!
1 cups boiling water (I like to use 2/3 cup water and 1/3 cup white wine)
1/2 cup butter (don’t skimp… butter is the only way to go here)
1 cup flour
1/2 tsp salt
In a heavy saucepan, combine the water/wine with the butter and bring to a boil. Once melted and fully boiling, add the flour/salt at once and stir, beating vigorously with a wooden spoon until the dough is smooth.
Remove from heat and add eggs, one at a time, stirring well after each addition. Drop by teaspoons onto 2 greased cookie sheets (or baking sheets lined with parchment), shaping dough to peak in center and round out on the bottom. Place dough 2″ apart.
Bake in preheated 375* oven for 10 minutes, reduce heat to 350* and bake for an additional 25 minutes. Cool and fill. Freeze or use immediately.
These cream puffs make a lovely dessert – slice off the top of the puff, fill with softened ice cream and replace the top, then frost with a bit of chocolate. My Red Fudge Sauce is fabulous with this dessert (as seen in the photo), but you can use whatever sauce you like best.
Another alternative would be to fill the puffs with a small amount of my Nutty Chicken Salad and serve for a fancy luncheon. You are only limited by your imagination when it comes to using these cream puffs! Enjoy!