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Posts Tagged ‘easy’

fetaflounder

I love fish with Greek preparations. I had some delicious whole milk feta in the fridge and a craving for fish. I picked up some flounder and Roma tomatoes at the grocery and came home with a mission of creating a Greek inspired fish entree.

I was extremely pleased with how this turned out. It was ready in about 20 minutes and full of flavor. Unfortunately, Brandon is out of town so I didn’t have anyone to taste test for me but I told him all about it and he’s excited to try it out.

So if you’re a feta/Greek flavor lover like me and looking for a new preparation for flaky white fish, this is a dish you want to make!

Greek Inspired Flounder
(Recipe source Bakin’ and Eggs)

Ingredients:

2 flounder fillets (can sub any other flaky white fish like tilapia, snapper, etc)
2 tablespoons flour
1 Roma tomato, sliced
2 ounces of high-quality feta cheese
1 teaspoon oregano
1 teaspoon basil
1/2 lemon
Salt and pepper, to taste
2-3 tablespoons olive oil
Cooking spray

Directions:

Preheat oven to 350 degrees. Prepare a baking dish with cooking spray. Set aside.

Rinse fish with water and pat dry. Season with salt and pepper to taste. Sprinkle with flour and shake off excess.Heat a large skillet over medium-high heat. Add olive oil and heat until shimmering. Add fish to skillet and cook for 1-2 minutes per side, until lightly golden.

Remove fish from pan and place in prepared baking dish. Squeeze lemon juice over fish. Sprinkle with basil and oregano. Line fish with 3-4 tomato slices and top with crumbled feta cheese. Salt and pepper to taste.

Place in preheated oven and cook for about 5 minutes. Turn on the broiler and cook for another 2-3 minutes,  until feta very lightly browns.

Remove from oven and carefully transfer from baking dish to plate. I served mine over cous cous with a small green salad.

Yield: 2 servings

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pastavodka

Brandon is in the middle of law school finals and I haven’t been seeing much of him lately. He’s been studying around the clock. He had a final from 6-9 last night and I wanted to have a simple dinner waiting for him when he got home. I’m not going to lie that the inspiration for this dish was a great bottle of Toscano Rosso that I tried while I was wandering around Whole Foods after work yesterday.  I picked up a bottle and decided it would be a pasta night.

I had all the ingredients on hand for Pasta with Vodka Sauce and it was perfect with ciabatta served alongside. I love how easy this dish is to put together – the touch of red pepper and fresh basil definitely set it off. Try this out next time you are looking for a simple pasta dish.

Pasta with Vodka Sauce
(Recipe source mostly Bakin’ and Eggs with guidance from the Joy of Cooking)

Ingredients:

2 tablespoons olive oil
1 medium onion, diced
2 garlic cloves, minced
1/4 cup vodka
1 tablespoon butter
1/4-1/2 teaspoon red pepper flakes (depending on your spice tolerance)
1 15 0unce can of tomato sauce (pureed tomato)
1/3 cup heavy whipping cream
Shaved Parmesan, for garnish
Basil, thinly sliced, for garnish
Salt and pepper, to taste
1/2-3/4 box of pasta (a little less than 1 pound) ziti or penne recommended
1/2 cup reserved pasta water

Directions:

Heat oil in large saute pan over medium heat. Add onion and cook for about 3-4 minutes, until it starts to get tender and translucent. Add garlic and cook for an additional 2 minutes. Add vodka and let cook for about 2 minutes, until most of the liquid has been absorbed. Add butter and red pepper flakes. Let butter melt into onion mixture. Pour in tomato sauce and reduce heat to medium-low. Let simmer for 10 minutes.

Meanwhile, bring salted water to boil in a large pot. Follow directions on pasta packaging for cooking. Drain pasta, reserving 1/2 cup of the pasta water in case you need to thin your sauce.

Pour cream into tomato mixture and stir to combine. Add drained pasta and toss to combine. Season to taste with salt and pepper. Garnish plates with Parmesan and basil.

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bbqchicksand

Brandon grilled up a beer can chicken on the Egg for dinner Friday night. We had a lot of leftovers and he had fun creating this sandwich on Saturday for lunch.  This isn’t really a “recipe” but I know that people are always looking for ways to use leftover roasted/grilled chicken and this sandwich was delicious!

Beer Can Chicken BBQ Chicken Sandwich
(Recipe source Bakin’ and Eggs)

Ingredients:

2 slices of bread (we used sourdough – highly recommend!)
3/4 cup shredded leftover grilled or roasted chicken (about 1 1/2 thighs or 1 breast)
2 slices sharp cheddar cheese
BBQ sauce (your favorite – recently we’ve been enjoying  Grendeddy Dave’s Hot BBQ Sauce)
Mayonnaise
Salt and pepper, to taste.

Directions:

Preheat convection oven or regular oven to 400 degrees.

Spread a thin layer of mayonnaise over one slice of bread. Place shredded chicken on top and then drizzle desired amount of BBQ sauce over the chicken. Add salt and pepper to taste. Place cheese on the other slice of bread.

We use our convection oven for heating sandwiches. This sandwich cooked for four about 5-6 minutes. In a normal oven, you may want to start out at about 10 minutes and watch it. When cheese is melted and chicken is warm the sandwich is ready. We cook the sandwich open faced and then place the cheese slice on top of the chicken before serving.

Told you this wasn’t a recipe! More of a creation! :)

Yield: 1 sandwich

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grilledshrimp

My parents just moved to Atlanta a few weeks ago. I went to visit last weekend while Brandon was in Vegas. My dad discovered the Dekalb Farmers Market and told me to bring a cooler so I could stock up. We spent our Sunday there – I was in heaven! If you live near Atlanta I highly recommend that you make a trip to check it out. Their prices are incredible. It’s really not a farmers market in the traditional sense. It started out as a produce stand in the 70’s and has grown into a Whole Foods/Trader Joe’s on steroids. If you’re familiar with Central Market in Texas it’s very similar. I could go on and on but I’ll spare you!

So I returned home yesterday with a trunkful of goods courtesy of my parents! One of the things I chose was the beautiful gulf shrimp you see in the photo above. Brandon had mentioned several times that he’d like to try to grill some of the jumbo shrimp so I thought he’d love these.

We grilled the shrimp tonight and served them with organic yellow grits and sauteed squash and zucchini (all from the Delkab Farmers Market). It was a delicious dinner and a nice change from heavy winter foods.

Grilled Shrimp
(Recipe source Bakin’ and Eggs)

Ingredients:

1 lb jumbo shrimp (16-18 shrimp per pound)
Olive oil
Seasoning of your choice – you could go as simple as olive oil, salt and pepper – we used a combination of The Dizzy Pig Tsunami Spin and Swamp Venom)

Directions:

Peel and devein shrimp, leaving tails on. Coat shrimp with a thin layer of olive oil and seasoning of your choice and let sit for about 30 minutes.

While shrimp is marinating, preheat grill to 400 degrees.

Grill shrimp for about 2-3 minutes per side, until the shrimp curl and are no longer pink. Serve immediately.

Yield: 2-3 servings

grilled-shrimp-plate

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chickensalad

Grilled chicken salad is a versatile basic that’s a staple in our spring/summer dinner rotation. It’s  an easy, light entree that you can adapt to whatever your tastes are and what you have on hand. We love to top ours with avocado, toasted pecans, tomatoes and fresh fruit. You can whip up a homemade honey mustard in no time and it tastes far better than anything you’ll get out of a bottle. We enjoyed this dinner out on our deck tonight – one of the first nights that it has been warm enough to eat outside!

Grilled Chicken Salad
(Recipe source Bakin’ and Eggs)

Ingredients:

FOR THE SALAD:
2 boneless, skinless chicken breasts
2 tbsp olive oil
Grill rub of your choice (we love all of The Dizzy Pig rubs and used Jamaican Firewalk on this)
Lettuce of your choice (I used a bag of field greens)
1/4 cup pecans, toasted
4 strawberries, sliced
1 small tomato, diced
1 avocado, sliced

FOR THE DRESSING:
3 tbsp dijon mustard
2-3 tbsp honey
2 tbsp low-fat mayo
1-2 tbsp plain yogurt
2 tbsp olive oil
2 tsp apple cider or rice wine vinegar

Directions:

Preheat grill to 400 degrees.

Trim chicken breasts of any fat. Rub both sides with olive oil and coat with grill rub. Spray grill grates with cooking spray. Grill chicken approximately 6 minutes on each side or until the internal temperature reaches 160 degrees. Let rest 5 minutes before serving.

In the meantime, make your dressing by whisking all the ingredients together. Adjust to meet your taste (adding more of any ingredient if desired).

Plate salad, top with sliced grilled chicken and drizzle dressing on top.

Yield: 2 servings

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One of our favorite vegetarian meals is red coconut curry with tofu. When I saw this recipe on A Year in the Kitchen I thought it would be a fun version to try.

This recipe was originally titled “Spicy Thai Coconut Tofu Soup” but ours ended up being more noodle bowl than soup. It wasn’t very brothy (which was tasty anyway).

I made a few modifications to the original recipe so I’m going to post my version of the recipe. This definitely fits the quick and easy category and it’s very filling and tasty.

Spicy Thai Noodle Bowl with Tofu
(Recipe adapted from A Year in the Kitchen)

Ingredients:

1 tbsp olive oil
3 cloves garlic, minced
1 small onion, finely diced (about 1/2 a cup)
3-4 tsp grated fresh ginger
1/2-1 tsp crushed red pepper
4 cups chicken stock (can use vegetable stock to make this meal vegetarian)
1 15 oz can light coconut milk
2 carrots, peeled and thinly sliced
1 cup sliced white or baby bello mushrooms
1 cup sliced snap peas
1/2 package thin rice noodles
1 tbsp hot red curry paste
1-2 tbsp fish sauce (optional, can sub soy sauce)
2 tsp honey
1 block extra firm tofu, diced
Directions:
Heat olive oil in a large pot over medium heat. Add onion, garlic, ginger and crushed red pepper and saute for about 1 minute until fragrant. Stir frequently and watch it closely. Don’t let your garlic and red pepper burn.
Add chicken broth, coconut milk and carrots and mushrooms and bring to a gentle boil. Cook for about 10 minutes or until carrots are tender.
Add all the remaining ingredients and cook for another 10 minutes.
I served this in bowls with soy sauce and red chili sauce (like Sriracha) on the table so we could season to taste.

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We had some leftover blue cheese that I wanted to use. I was browsing blue cheese recipes on some of my favorite food blogs and I came across this recipe for Buffalo Sloppy Joe’s on Savory Spicy Sweet. I sent it to Brandon and not surprisingly he said, “Yes! Can we have this tonight?” He looked forward to these all day. I seriously haven’t seen the boy so excited about dinner in a while. Before he even tasted them he asked me to make extra so he could have leftovers for lunch.

These were really easy to put together. Dinner took 20-30 minutes tops from start to finish. These will definitely be going in the make again recipe file and for some reason I have a feeling I’ll get a request to make them again soon :)

Buffalo Sloppy Joes
(Recipe source Savory Spicy Sweet)

Ingredients:

1 tbsp olive oil
1 lb ground chicken
1/2 carrot, peeled and chopped or grated
1 stalk celery, chopped
1 yellow onion, finely chopped
2 cloves garlic, finely chopped or grated
Salt and freshly ground black pepper
1 tbsp red wine vinegar
1 tbsp brown sugar
1/2 tbsp Worcestershire sauce
1/8- 1/4 cup hot sauce (recommended: Frank’s Red Hot)
1/2 cup tomato sauce
1/2 cup chicken stock
4 good quality burger rolls, split and toasted
1/2 cup blue cheese crumbles

Directions:

Heat olive oil in a large skillet over medium-high heat. Add meat and break it up with wooden spoon, cook about 5 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more until sauce thickens. Pile filling onto buns and top with blue cheese.

Yield: 4 servings

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