Tag Archives: easy dinner

Oh The Yum.

29 Oct

I’m trying as hard as I can to keep the momentum going, despite my monthly friend stopping by for a visit (i.e. I want to sleep for 12 hours a day and eat everything in sight).  I’m actually so tired that I just spelled sugar as “suger.”  On purpose.

Last night, I decided to give another one of Iowa Girl Eats’ recipes a whirl.  I happened upon her blog a few months ago when I realized I was loving her stuff on Pinterest.  Since then, I’ve been hooked!

Thai Steak Lettuce Wraps (from Iowa Girl Eats)

  • 1/4 c. soy sauce
  • 3 T. lime juice
  • 3 T. EVOO
  • 2 T. honey
  • 1 T. + 1 t. sesame oil
  • 1/2 t. crushed red pepper flakes
  • 1-1/2″ knob ginger, peeled and chopped
  • 4 cloves garlic, chopped
  • 1-1/2 T. creamy almond butter
  • 1 lb. thin cut sirloin steak
  • lettuce cups

Quick-Pickled Cucumbers and Onions:

  • 1 small seedless cucumber, sliced thin
  • 1 small red onion, sliced thin
  • 1/4 c. rice vinegar
  • 2 t. sugar

This recipe was kind of perfect for us yesterday because I had basically everything in my fridge/pantry.  I just had to run out and grab the fresh stuff – steak, lettuce, and cucumber.

First, I made the pickled garnish by mixing everything together in a bowl and stirring it up.  I continued to stir it about every 15 minutes until it was time to serve.

TSLW.1

Then, I made the marinade by combining the soy sauce, lime juice, EVOO, sesame oil, honey, red pepper flakes, ginger, and garlic in my food processor.  Once everything was smooth, I took out 1/4 c. of the mixture and poured it over my steak as a marinade.  The rest of the sauce stayed in the food processor and I added the almond butter to it, mixing it again until smooth.  That mixture became the sauce for the wraps.  The steak marinated for about 20 minutes while I pre-heated my broiled, then I cooked it to medium, sliced it up and voila!

TSLW.2

TSLW.3

Sorry about the poor quality of these pictures, it was hard to even snap a few before we devoured them!  So yummy and ridiculously easy to make.  I should also mention that we have leftovers a plenty for today as well.

 

Advertisements

Maple-Lime Chicken Skewers

26 Jul

One of my goals for the week the year my life is to eat better.  Since I started gearing up for this 10K last week, things got more serious.  If my body isn’t fueled properly, I am feeling it in every step.

I’ve been trying some new things and last night’s dinner was a keeper!  (Do you follow me on Instagram (@MichelleSFTS)? Because if you do, you get a sneak preview of things coming up on the blog!

Maple-Lime Chicken Skewers (inspired by Kitchen Meets Girl)

MapleLimeChicken

Ingredients:

  • 3 T. soy sauce
  • 2 T. maple-agave syrup
  • 1 T. canola oil
  • juice of 1 lime
  • 2 garlic cloves, pressed
  • 2 T. Frank’s Red Hot
  • red pepper flakes
  • cilantro to taste
  • 2 boneless skinless chicken breasts, cubed

Whisk together the soy sauce, syrup, oil, lime juice, garlic, hot sauce, and red pepper flakes.  Add the chicken and make sure the chicken is covered with the marinade.  (I usually mix everything in my Snapware, add the meat, lock on the cover, and then shake it all up.)  Marinate from 1 hr – 6 hrs.

I don’t have a grill, so while I preheated my broiler, I skewered the chicken.  They were in about 8 minutes on each side.  I garnished with a bit of cilantro.

MapleLimeChicken2

 

Southwest Stuffed Portobello Caps

24 Jul

Last night, I was in a little bit of a pickle.

I had planned to make Avocado Chicken Parmesan, but when I got home I realized that we were completely out of Panko.  And pasta sauce.  Oh yeah, and Parmesan.  I must’ve just had avocados on the brain all day because the bunch I bought the other day are perfectly ripe!  At that point, I’ve got chicken ready to go but we lacked anything to go with it.  After assessing the items left in my fridge (we are desperately in need of a grocery store run), I found some giant portobello mushroom caps.  Immediately I knew this was perfect, because you can sort of modge podge together a stuffing to go in them.  Its almost impossible to go wrong.

I remembered that I had grabbed these at the store, but had yet to try them:

ChickenSausage

I knew I had a can of black beans in the pantry along with some quinoa.  I have been a little late to the quinoa party.

Quinoa

I know its loaded with protein, fiber, iron, magnesium, B2, and manganese.  I get it.  (PS – Check out the vintage print on my pantry shelf liners.  At one point, the walls were covered with the same pattern, too.)  I had been served quinoa a few times and I just wasn’t impressed.  I think you have to find your own seasoning formula for quinoa, otherwise its not that appealing.

Southwest Stuff Portobellos

SouthwestStuffedBellas

Ingredients:

  • 2 large portobello mushroom caps, stems removed
  • 3 chicken sausage links (or protein of your choice), cut into small pieces
  • 1/2 cup quinoa
  • 1/2 can of black beans
  • chicken broth
  • cooking spray/olive oil
  • Spices: chili powder, cumin, coriander, ancho chili powder, Lawry’s

1.  Prep: Preheat the oven to 450F and wipe the portobellos with a damp towel.  Prep a cooking sheet by spraying it with cooking spray.  Then, spray the mushrooms caps as well.  (You could use olive oil here, but I find that it makes mine too moist and they fall apart.)

**Steps 2-4 can be completed all at once to save time!**

2.  Since the chicken sausage was pre-cooked, I just sauteed it in a skillet to reheat it.  Then I cut it up and set it aside.

3.  I drained and rinsed the can of black beans, then mixed together a teaspoon of olive oil, cumin, coriander, and Lawry’s to taste.  I popped them in the microwave for about 3 minutes, until the beans were tender.  Then, I combined them with the chicken sausage.

4.  I cooked the quinoa in chicken broth to add instant flavor, then when it was finished cooking, I seasoned it with chili powder and ancho chili powder.  Then, I combined it in with the chicken mixture.

5.  Once all the ingredients are combined, top the mushrooms and add some cheese if you want to.  These would have been excellent with some queso blanco, but all I had was shredded cheddar.  They would have been just as good without cheese, though, too!

6.  Bake for 20 minutes or until the mushrooms are tender.

I topped mine with avocado and a little bit of plain Greek yogurt.  Delicious, healthy, and accidentally gluten-free!

SouthwestStuffedBellas

Thin Crust Buffalo Chicken Pizza

30 Jan

Dinners lately have been low-effort, with two exceptions: naan bread and pizza crust.  I wasn’t 100% happy with the way my naan turned out, so I won’t be sharing it just yet.  BUT.  My first pizza crust turned out amazing!  I used a very simplistic recipe I pieced together from online research and from talking with Amanda.

Easy Homemade Pizza Crust

First, I activated a packet of active, dry yeast by dissolving it in warm sugar water.  The trick to activating yeast is getting the right water temperature – the water should be warm to the touch, but not steaming.  I nuked a cup of water in the microwave and then waited for the steam to subside before dumping the packet of yeast in.

After 10 minutes, the yeast should have “bloomed” or looking thick and frothy:

BloomedYeast

In the past, I’ve had to try this technique with several packets of yeast because I just couldn’t get a good bloom.  Its very easy to get discouraged, but it is worth it to keep trying!

While the yeast is activating, I mixed 2 1/2 cups of all-purpose flour (NOT bread flour) and about 1/4 t. salt in a separate bowl.

SaltedFlour

Then, slowly mix the dry ingredients in with the yeast and add a tablespoon and a half of olive oil.

OliveOil

Once a dough ball formed, I turned the dough out onto my pre-floured counter and kneaded it for 6 minutes.  I would say I ended up adding almost another half cup of flour during the kneading process.  Then, I put the dough into a glass bowl, covered it with a damp towel and let it sit for about 30 minutes.

At this time, I decided to split my dough into two equal sized pieces and put half in a freezer bag for later.

Then, I took a stick of butter and lightly ran it over my sheet pan.  I dusted some locally milled corn flour over the butter.  I rolled my dough out thinly, which is my preferred pizza crust, and baked it for 8 minutes at 425ºF.

BakedCrust

Then, I added my toppings and baked it for another 8-10 minutes.  This time, we went with buffalo chicken, ranch dressing, cheddar & Italian cheese mix, and diced red onions.

BuffaloChickenThinCrust

So easy and so good.

Agave-Maple & Soy Glazed Salmon

15 Jan

If you follow any of my social media (Facebook, Twitter, or Instagram), which I hope you do, you probably noticed a yummy little piece of salmon on Monday.

AMSSalmon.Plated

I could eat this exact meal every. single. day.  It was so good, I thought I would share!

Agave-Maple & Soy Glazed Salmon (from Grandma’s Kitchen)

2 salmon filets (skin optional)
1/4 c. maple syrup, honey, or syrupy liquid of your choice
2 T. soy sauce
2 t. grated gingerroot
1 clove minced garlic
1/2 t. red pepper flakes
chopped green onion (for garnish)

Crank the broiler to 500°F.  While it is heating up, combine all ingredients but salmon into a small pot.

Step1

Step2

I went a little heavy on the ginger, simply because I love it!

And finally, the 1/4 c. syrup.

This is a new-to-me ingredient.  In fact, I rarely even use syrup, let alone fancy maple syrup.  I guess it seems so fancy with the heavy price tag!  So, I splurged and bought this at the grocery store.

AgaveMapleSyrup

Cook over medium-low heat until the mixture has reduced by half.  I used my gas range and stainless steel pot, so this took about 6-7 minutes for me.  Stir this constantly.  Syrup can heat unevenly and burn very quickly.  I set a timer and stirred the entire time.  Annoying, but it worked out perfectly.  Once the mixture is reduced, brush it over the salmon and pop them in the broiler for about 6 minutes.  The key to getting a nice caramelized glaze on the fish is having the broiler hot enough, and the fish far enough from the heat source so that it doesn’t burn.  Watch your fish closely, because with my oven, I swear 30 seconds can make all the difference.

The original recipe used these measurements for 4 salmon filets, but since the maple agave syrup is thinner than maple syrup I’ve had before, I decided I would rather have leftover than not enough.  Because I cooked the glaze longer to thicken it, rather than waiting until it reduced by half, I ended up with only a tiny bit left over.  Sometimes you just have to wing it and see if it works out.

Luckily, it did!

AMSSalmon.Plated

I served it with broiled sweet potatoes, a protein-packed dinner to celebrate small achievements!

%d bloggers like this: