Tag Archives: easy weeknight dinner

Hoisin-Lime Glazed Salmon with Crunchy Bok Choy Slaw

10 Mar

Half marathon training is in full swing and things are going pretty great!!  I’ve either got a stress fracture forming in my left foot or tendinitis, so I’ve been trying to be very calculated with my training runs.   I’ve been pulling back a bit the last 2 weeks, getting in my as many miles as I can, and taking walking breaks when I’m starting to feel pain.  So far, this has been working and I’m feeling confident moving forward.  I’ve got a 5K on deck this weekend per my training plan, so we will see how it goes!

Side note: Can you believe how amazing 40 degree weather feels?  I mean, I’m ready for shorts and flip flops and there’s still piles of snow all around.  I absolutely cannot wait until it’s warm enough to get my grill on!  In the meantime, I thought I would leave this recipe here, it was absolutely delicious, healthy, and made for some great leftovers!

Hoisin-Lime-Glazed-Salmon

Hoisin-Lime Glazed Salmon with Bok Choy Slaw (from Cooking Light)

  • 2 c. thinly sliced bok choy
  • 1/2 c. thinly sliced carrots
  • 1/2 c. thinly sliced red pepper
  • 2 T. rice vinegar
  • 1 t. dark sesame oil
  • 1/2 t. Sriracha
  • 1/4 c. dry roasted, unsalted cashews
  • 2 T. hoisin sauce
  • 1 T. fresh-squeezed lime juice
  • 1 clove pressed garlic
  • 4 salmon filets
  • 1/4 t. salt
  • 2 c. cooked jasmine rice

First, preheat the broiler to high WITH a sheet pan in the oven – you want to preheat the pan as well as the oven.  While the oven is preheating, prepare the dressing for the slaw by mixing together the rice vinegar, sesame oil, and Sriracha in a small bowl.  Place the prepared bok choy, carrots, and red pepper in a large bowl and set this aside for now.

Once the broiler is preheated, place the salmon filets on the preheated sheet pan.  Spray them with some cooking spray or lightly coat them with olive oil, then sprinkle with salt.  Place in the broiler for six minutes.  While the fish is pre-cooking, combine the hoisin, lime juice, and garlic in another small mixing bowl.  After 6 minutes, remove the fish from the oven and brush the salmon with half of the hoisin mixture.  Place back in the broiler for another 4-6 minutes (until desired doneness), then brush the remainder of the hoisin glaze.

While the fish is resting, toss the bok choy slaw with the vinegar mixture and add in the cashews.  Serve with jasmine rice.

 

Oh, and did I mention that the leftovers make freaking awesome tacos for lunch the next day?

Salmon Tacos

 

Mushroom, Bacon, & Leek Risotto

16 Sep

I don’t know what the weather’s been like in your neck of the woods, but it’s been chilly around these parts.  You won’t hear me complain about it, I absolutely love fall!  The colder temperatures make me crave comfort food like no other.  When Kristin over at Iowa Girl Eats posted this recipe, I literally counted down the days until it felt chilly enough to make it.  PLUS, risotto works as a lunch, side dish, or can also stand alone as an entree – that’s what I’m talking about!


Mushroom-Bacon-Leek-Risotto

Mushroom, Bacon, and Leek Risotto

  • 5 c. chicken stock
  • 4 sliced chopped bacon (I used a regular-cut, hickory smoked bacon)
  • 3 small leeks (white and green parts only), chopped
  • 8 oz. mushrooms
  • 1 large shallot, chopped
  • 2 garlic cloves, pressed or minced
  • 1 cup arborio rice
  • 1/4 c. dry white wine (check this out for some advice on picking the best cooking wine)
  • 1 T. fresh thyme
  • 1/4 c. grated Parmesan
  • salt and pepper to taste

Mushroom-Leek-Risotto-1

That picture has literally nothing to do with the recipe, but I felt all fancy putting the ingredients in different containers.

First, heat up the chicken stock but keep it simmering on low in a saucepan.  You won’t be using it until later, but make sure it’s ready when you need it.  Prep your bacon too, but chopping it and cooking it in a large skillet over medium heat until crispy.

Crumbled-Bacon

Set it aside to drain on a towel, but reserve 2 T. of the bacon grease.  If you don’t have 2 T. you will need to add in another fat like olive oil to make 2 T. and heat over medium-high along with the mushrooms, leeks, and shallots.  Season the mixture with salt and pepper and cook until the veggies turn a golden brown (about 8 minutes).  Then add the garlic and cook until fragrant, about another minute.  Finally, add in the 1 c. of arborio rice and give it a nice good stir to incorporate it in.

 

Mushroom-Leek-Risotto-2

Turn the heat down to medium and add in the 1/4 c. of wine. The rice will absorb the wine pretty quickly, and when it does you’re ready to add in that chicken broth.  This is the only part that sucks:  you’re going to have to stir this pretty much constantly for about 25 minutes.  That’s perfect for me because I love to fuss over things on the stove and I can never just leave things alone!

mushroom-leek-risotto-3

After 25 minutes, the mixture will be looking nice and thick.  At this point, you should give yourself a pat on the back because you’re freaking awesome.  Then, add in the reserved bacon, thyme, and Parmesan cheese.  Stir it all together until it’s incorporated.  BOOM!  You just made risotto.

Mushroom-Leek-Risotto-4

 

Bacon-Wrapped Honey Mustard Chicken Strips

13 Sep

You’re going to want to bookmark, pin, print, or save this one kids.  This is by far one of the easiest recipes I’ve made and I know I will be adding this into my weekly rotation.  It’s also Paleo for all of you cavepeople out there.  Even though my attempt at Paleo ended up as a big faleo, I still found a bunch of recipes I can’t wait to try.


Bacon-Wrapped Honey Mustard Chicken Strips (original recipe from Paleo Cupboard)

Bacon-Wrapped-Chicken-Tenders-2

  • 2 boneless, skinless chicken breasts cut lengthwise into strips
  • 6 oz. bacon (I used regular cut hickory smoked)
  • 1/3 c. raw organic honey
  • 1/2 c. stone ground mustard
  • 3 T. apple cider vinegar
  • sea salt, ground pepper, garlic powder, cayenne pepper

First, preheat the oven to 400*F and prepare a pan.  I suggest lining a sheet pan with tin foil and then placing a rack on top of it.  I also suggest putting about 1/8″ of water in the sheet pan because the bacon grease will drip down and the water will prevent your house from smelling like it’s about to catch on fire.  Season the chicken with sea salt, ground pepper, and garlic powder.  Then, take pieces of bacon and wrap it around the chicken tenders like so:

Bacon-Wrapped-Chicken-Tenders-4

Combine the honey, stone ground mustard, a dash of cayenne pepper, and the apple cider vinegar in a small bowl and whisk to combine.  Brush the glaze onto the chicken and then cook them for about 13 minutes.  Then, flip the chicken and glaze the opposite side and bake for an additional 13 minutes.  Don’t be scared if the edges of the bacon are getting crispy or even burn, that’s fine!  If things get out of hand, you can always remove the extra burned pieces! It’s worth the mini panic attack, I swear…

Bacon-Wrapped-Chicken-Tenders

Mango & Ginger Curry Beef Roast

28 Aug

This recipe reminded me that I don’t use my slow cooker nearly enough.  The ginger combined with the curry flavor and the sweet mango are absolute comfort food, but with a twist!

Mango-Ginger-Curry-Beef-Roast


Mango & Ginger Curry Beef Roast (inspired by Just Making Noise)

  • 2 lb. chuck roast
  • 1 ripe mango, cubed +  1 ripe mango, cubed
  • 3 cloves garlic, pressed or minced
  • 1-1/2 T. apple cider vinegar
  • 1/4 c. coconut oil, melted
  • 1/2 T. sea salt, 1 t. fresh ground pepper
  • 1 onion, chopped
  • 2 T. grated ginger
  • 2 potatoes, chopped (I used sweet potato, but I would recommend a sturdier potato for this recipe!)
  • 2 T. curry paste of your choice

Combine all of the above ingredients in a Ziplock bag or a container with a lid.  Make sure the beef is completely coated on both sides with the marinade and place somewhere cool for at least 12 hours.  Place the beef in the bottom of your slow cooker.  Place the chopped onions, ginger, and potatoes on top of the beef.  Add the curry paste (I of course used Patak’s curry paste), some salt and some more pepper to the onion mixture, then combine just the vegetables on top.  Cook on low for 6-7 hours, then add in the other cubed mango and place your slow cooker to the warm setting for 1 more hour.

I ate this dish by itself, but it would be FABULOUS with some coconut rice!

Horseradish Crusted Salmon

26 Jun

I don’t often find excuses to eat copious amounts of horseradish, but when I find one I make it count.  Besides, I’ve been all about recipes which are healthy, easy, and simple to complete and this one is basically a no-brainer!

Horseradish-Crusted-Salmon


Horseradish-Crusted Salmon (original recipe by Country Living)

  • 1 clove pressed garlic
  • 2 T prepared horseradish
  • 1 t. egg white
  • salmon filet
  • 1/4 c. Panko breadcrumbs
  • olive oil
  • salt and pepper to taste
  • 1 t. lemon zest plus a squeeze of lemon juice

Preheat the oven to 425*F.  Mix together the horseradish, garlic, egg white, lemon juice, lemon zest, salt, and pepper to taste.  Once combined, stir in the breadcrumbs and about 1 t. olive oil.  Add more olive oil if you need to remove any clumps.  Set this mixture aside as you heat 1/2 T. olive oil in a large skillet over medium-high heat.  Salt and pepper the flesh of the salmon, then place it flesh-side down in the pre-heated oil.  Pan sear for about 3 minutes, then carefully shift the salmon in the skillet and cook 1 minute longer.  Place the salmon skin-side down on a sheet pan and top with the horseradish mixture – pat lightly so that the horseradish mixture sticks to the filet.  Broil until you get a nicely golden crust.

%d bloggers like this: