These days dinner needs to be on the table in less than 30 minutes. I know that this is a small season of life, but we’re still trying to figure out Blakely Gray’s schedule and therefore, our schedule is a little up in the air. Despite having less time to devote to dinner, I strive to still serve healthy, delicious dinners. (p.s. we have lots of friends bringing us dinner over the next several weeks and we are insanely grateful for those “easy” meals that don’t require any thinking or effort from us.)
Sheet Pan Hawaiian Shrimp is one of the easiest recipes I’ve ever cooked and it’s sure to be a favorite of many. Cooking Light actually has a whole section on “sheet pan dinners” in their most current issue and I’m looking forward to cooking more because of the ease of cooking and the easy clean up.
One important step in this recipe is to allow the pan to preheat in the oven while the oven is warming up. This will help with the texture of the rice. While the oven is heating, mix the precooked rice with canola oil until the rice is broken up and coated with oil. Once the oven is hot and the sheet pan has been warmed, spread the rice on the pan and bake for 5 minutes. Remove from the oven and top with your chopped red bell pepper and pineapple. Cook for 5 more minutes. Finally top with the shrimp and cook for about 6 minutes (we ended up cooking for 2 more minutes).
Remove from the oven and pour on the glaze – a mixture of soy sauce, sugar and rice vinegar. Toss with the Hawaiian Shrimp and then sprinkle with cilantro before serving.
Easy, healthy and delicious. You honestly can’t go wrong with this sheet pan dinner. I think my favorite bites included a little bit of crunchy rice and the sweet pineapple.
Do you have a favorite sheet pan dinner?
We’ve survived two weeks of being parents! But let me tell you, it hasn’t been easy. Don’t get me wrong, Blakely Gray is the sweetest, most adorable baby (I know, I’m biased) but she has her moments. And as I expected, it’s been a whirlwind. Every time I think I’m a step ahead, I realize I’m two steps behind. Ya’ll know I’m a schedule gal and while I am 100% on board with Baby Wise, you can’t really go full speed ahead with the schedule the first few weeks. Some days she stays right on schedule and then other days, she’s in control. It’s amazing how a six pound baby can be the boss of two grown adults. My prayer is that we can merge two of the night time feedings so that I’m getting up one less time in the middle of the night.
Anyways, I’ll do a full check-in once we hit one month (which will be here before we know it and makes me want to cry). What I really came here to do was share a pizza recipe. Yesterday we wanted to have our first pizza Sunday as a family of three and while little miss wasn’t really interested in our plans, we absolutely devoured this pizza and somehow the crust turned out better than usual despite using the same recipe as we always do.
The pizza starts with the best ever crust and then topped with a layer of ranch dressing followed by fontina cheese and buffalo chicken. I used shredded rotisserie chicken and then tossed it with the buffalo sauce and melted butter. On top of the buffalo chicken, a sprinkle of gorgonzola cheese, sliced green onions and the rest of the fontina. Bake until the crust is browned and the cheese is melted to perfection.
While the pizza is baking, whip up your guacamole by mashing together an avocado, lime juice, salt, pepper and cilantro. When the pizza comes out of the oven, slice and then top with dollops of guacamole.
Such a fun twist on a pizza!
And for there record, I started typing this post over two hours ago but a feeding plus projectile vomit caused a little delay. #truelife
Big Guy and I had plans for a date night out last Friday night. Except I couldn’t decide where I wanted to go and the couch sounded so much more fun than putting on “real” clothes and shoes. #9monthproblems Don’t worry, we’re still going to try and squeeze in a date night out before the end of this weekend but honestly my desire to go out doesn’t exist.
So instead of going out last night, I made us double-sesame noodles and we plopped on the couch and watched a few Netflix shows. It was glorious. And don’t even think that take-out is easier – because it really isn’t. In fact, I bet this dinner was ready in half the time it would have taken me to call a take-out place (I’m not even sure who I would call), place my order and then drive to pick-up said order.
Big Guy really liked this dinner.
Soba noodles along with purple cabbage, green onions and shredded chicken are tossed in a nutty sauce that is down right addicting. The base of the sauce is tahini – so if you’ve bought a jar for another recipe and aren’t sure how to use it up, make this! Along with the tahini, you whisk in water (to help loosen things up), toasted sesame oil (the whole “double-sesame” thing), lime juice (for some tartness and to liven up the dish), Sriracha (for a little kick) and salt.
Once everything is tossed together, simply dig in with your chopsticks.
Because chopsticks make any meal more fun.
PSA: If you have a little one, make sure to get your car seat checked.
Big Guy thought I was crazy for wanting to go to the fire station (it’s free!) to get the carseat checked before BG arrives, but I knew that it was the smart thing to do. Yes, I am educated. Yes, I am 34 and capable of reading directions and watching videos on installation. But even still I learned something. And it only took five minutes of my afternoon yesterday.
Back to regular programming…
I made this hearty dinner last week and it’s one of those meals that is somehow better the second time around. Don’t get me wrong, I loved it the first time but the leftovers were spectacular. A little time in the fridge lets all the flavors mingle a little more.
Because of all the veggies, you don’t even use a full pound of chicken. I used chicken thighs which are cut into bite size pieces and then browned in a little EVOO. Remove from the pan and then cook your potatoes, onion and bell pepper in the same Dutch oven (or large skillet). Add in your garlic, followed by the curry paste (find it in the international aisle) and the kale (I used a mixture of baby greens). Once the greens wilt, add in the coconut milk and stock. Simmer until the potatoes are tender, about 15 minutes.
The curry is served on top of a bed of quinoa along with a sprinkle of cilantro.
Any one else out there suffering from the “I can’t get warm” syndrome??? It’s been down right cold this week. There’s no better cure for “chilled to the bone” than soup. This soup is creamy and thick without being heavy. And to contrast with the silky soup, crunchy, garlicky croutons on top.
To start the soup, sauté chopped carrots and onion in a little EVOO until softened. Add in the garlic and cook for 30 seconds before adding in stock, water, salt, pepper and white beans. Bring to a boil, reduce heat and simmer for 20 minutes.
While the soup is simmering, prep your croutons. I used the last of Dave’s Killer Bread (my absolute favorite sandwich bread – and you can find it at Walmart) that we had and simply cut into cubes. Toss with a little olive oil and salt and place on a sheet pan.
Once the soup has simmered for 20 minutes, add in the kale (I used a baby green mixture), whole milk and parmesan cheese. Let stand for 5 minutes while you broil the croutons.
Keep an eye on the croutons – you don’t want them to burn!
The soup is served with the croutons on top and I absolutely loved every single bite of this warm dinner. It seriously warmed me up.
p.s. While it was frigid all week, they are calling for 60 degrees on Sunday. BRING IT ON!
Big Guy was traveling for work earlier this week so I planned to sneak some salmon onto the menu. Knowing that he’s not a fan of salmon, I thought it was the nice thing to do. These salmon burgers require a handful of ingredients and they are insanely delicious. But don’t forget the slaw – I think my favorite bites included both the salmon burger and the slaw. Oh, and dill is mandatory in my opinion. I adore dill and it really makes this dish shine.
I used canned salmon in this recipe but I do not recommend using Trader Joe’s canned salmon. Unfortunately, the Trader has disappointed me. The salmon was filled with lots of bone and cartilage. Once I worked my way through the salmon, making sure all the foreign objects were removed, the salmon was great.
Anyways, don’t let that above paragraph turn you off from these delicious “burgers.” Simply mix together the salmon, breadcrumbs (I used gluten-free), eggs, salt, garlic powder and herbs (DILL!) in a bowl. Shape into patties (I ended up making six small burgers) and cook in a little EVOO on the stovetop until browned on both sides.
While the salmon burgers are cooking, prep your slaw. Since I was only cooking for myself and no one likes soggy slaw, I only made one serving of the slaw. Into a bowl: shredded cabbage, Greek yogurt (I used about two tablespoons), splash of vinegar, salt, garlic powder and a drizzle of lemon EVOO (totally optional). Oh, and more herbs (DILL!).
Serve the hot, crispy salmon burgers on top of the cool, crunchy slaw with a sprinkle of salt.
So satisfying and so healthy. And packed with omega-3s which means I’m going to have a super smart baby. hah.
The snow is finally starting to melt! It’s been brutally cold and despite the fact that we’re having a major warm-up towards the end of the week, I know that we still have some frigid days in our future. Big Guy and I don’t eat a lot of soup because we really only enjoy it when it’s cold outside. However, we both love peanut soup – a soup that is inspired by a West African recipe.
Last night was the perfect evening for soup. After a day of driving back from Charlotte, we wanted something comforting and cozy yet healthy. Spicy Peanut Soup with Sweet Potato and Kale comes together in a flash on the stovetop but the recipe has adaptations for both the slow cooker and the instant pot. There’s no excuse not to make this soup (which is actually more like a stew because of the thickness).
To start the soup, onion, garlic and jalapeño is sautéed in olive oil until softened. Then you add in the sweet potato. I cut my sweet potatoes pretty small but you could totally do bigger chunks – especially if you’re cooking this in the slow cooker. Allow the sweet potatoes to brown just a little bit and then add in the fire roasted tomatoes (juice and all), coconut milk, water, salt, curry powder and peanuts. Trust me on the peanuts.
This simmers until the sweet potatoes are tender. Add in the peanut butter and the chopped kale and allow to simmer until thickened and the peanut butter has melted into the entire pot of soup.
Serve with an extra sprinkle of peanuts on top.
So delicious! I know peanuts seem a little weird in soup but I can’t stress to you how incredible this dish tastes.