Cauliflower Macaroni Cheese

Pasta, cheese, bacon, bread crumbs, and "hidden" cauliflower all baked in one dish.  What's not to love?  I did have quite the messy kitchen when dinner was ready, but that's not entirely abnormal when I'm cooking so I shouldn't blame it on the recipe.  The recipe I used can be found here.  Below are the approximate translated measurements I used =)

6 slices bacon

1 head cauliflower

12 oz. dried macaroni

olive oil

1 cup grated sharp cheddar cheese

4 thick slices of bread

1 Tbsp dried rosemary

2 cloves garlic

1/2 cup sour cream

1/2 cup plain greek yogurt

salt and pepper

parmesan cheese

Fill large pot 2/3 full with lightly salted water and bring to a boil.  Meanwhile . . .

Lay bacon in a 9x13 baking dish and place in cold oven.  Preheat oven to 425F with the bacon in the oven.  The next steps should take about 15 minutes - the approximate time you'll want the bacon to cook.  

Trim cauliflower, removing coarse outer leaves and the tough end of the stalk.  Break cauliflower into large chunks and place in boiling water.  Add dried pasta and 1 teaspoon olive oil.  Stirring to prevent sticking on the bottom, bring water back to boil.  Cook partially covered with lid.  Meanwhile . . .

In a medium bowl, mix cheese, sour cream, and yogurt.  Set aside.

When cauliflower and pasta are just cooked (a knife inserted into the cauliflower stalk should slide in easily), reserve 1 cup cooking water then drain in a large colander.

The bacon should be done by now.  Remove bacon slices from dish and set aside on paper towels to absorb the grease.  Tip pasta and cauliflower into the dish the bacon was cooked in.  Add about 1/2 cup of the reserved water.  Stir in cheese mixture, breaking up the cauliflower as you go.  If necessary, use a potato masher to break into fine bits.  If the pasta mixture now seems too dry, stir in more of the reserved water.  Season to taste.

To make the breadcrumb topping: place bacon, bread and rosemary in a food processor (my Vitamix did the job).  Process well until you have a breadcrumb topping texture you are pleased with, adding a drizzle of olive oil as necessary to help bind everything together.  Evenly spread breadcrumb mixture over pasta dish.

Cook 8-10 minutes.  Broil 1-2 minutes if you want to give the breadcrumbs extra texture.  The topping should be golden and the pasta sauce should be bubbly.  Grate parmesan on top for serving.  Enjoy!

Lemon Chicken with Leeks and Croutons

My friend, Patricia, passed on this recipe and I'm so glad she did!  It reminded me of the lemon and chicken dish we all loved so much, but this dinner was much easier to put together.  And I liked the leeks!  I've noted below the changes I made.  This is yummy stuff!


1/2-1 pound sourdough bread, torn into bite-sized pieces (about 10 cups)
4 medium leeks, halved lengthwise and cut into 2-inch lengths, white and light green parts only
3 lemons, quartered lengthwise
1/3 cup olive oil, plus more for drizzling
salt and pepper
3 1/2 - 4 pounds bone-in, skin-on chicken drumsticks and thighs

*Between the lemons and the sourdough bread, the flavor was a tad bitter.  My husband and I thought it was still delicious, but the kids probably would have preferred either just 2 lemons, or french bread instead.

Heat oven to 425 F.  Combine the bread, leeks, and lemons in a large bowl.  Drizzle in 1/3 cup olive oil and toss until everything is evenly coated.  Add in one teaspoon each salt and pepper and toss again to season.  Dump the mixture into a 9x13 baking dish (an extra deep dish is even better).  Then pick out almost all of the bread chunks and return them to the bowl.  This step was not in the original recipe, but I'd recommend it.  Adding this extra step will prevent the majority of your bread from becoming a soggy mush underneath the chicken.  Some gooey bread is tasty!  But you want to make sure you get plenty of toasted croutons for the top!

Season the chicken with 1 teaspoon each salt and pepper.  Place the chicken, skin-side up, in the baking dish.  Stuff the reserved bread chunks around the chicken.

Bake until the bread is toasted, the leeks are tender, and the chicken is lightly browned.  An instant-read thermometer inserted into the thickest piece should register 165 F.  It took my dish about one hour.  Some of the croutons were pretty charred on top, so if you want to tent your dish with some foil half-way through to prevent burning, go for it.  Enjoy!

Pasta Shells with Mushrooms and Asparagus in Boursin Cheese Sauce

This recipe wasn't on my menu from Jessie last week, but it does come for her site and it is delicious! My husband and I made it together for an at-home date night.  If you haven't tasted the goodness of Boursin cheese, it's worth your attention!


1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
1 (5.2 ounce) package pepper Boursin cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed


In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.
Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

Sun-Dried Tomatoes and Chicken Spaghetti

This was probably my favorite meal from the week.  I couldn't find any spaghetti squash, which is what the original recipe calls for, so I made some changes that I'll include below and served everything tossed with linguine.  I'd like to try it again some day using squash.

1 lb. linguine, cooked per instructions on package

1/3 cup sundried tomatoes, chopped

4 cloves garlic, minced

1 cup frozen peas

1 broccoli crown, chopped

2 cups cooked, shredded chicken

2 tbsp extra virgin olive oil

1 cup chicken broth

grated parmesan cheese (about 1/4 cup)

salt/pepper, to taste

Cook pasta according to directions on package.

While pasta is cooking, in a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute.  Then add 1/4 cup of chicken broth, sundried tomatoes, and broccoli.  Season with salt and pepper.  Saute 5 minutes.  Add peas, chicken, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).  Reduce heat to medium-ow. Cover skillet and simmer for about 3 minutes.

Add cooked noodles and toss gently with chicken mixture.  Serve with fresh shaved parmesan cheese.

Fizzy Chicken with Lemon Vinaigrette

I don't know what's worse - no photo or a lame phone photo.  But don't judge this recipe from my picture.  The meal was delicious!  It was easy to put together, but tasted special and I would confidently serve this to guests.  The vinaigrette, rice, and chicken put together made for a yummy party in my mouth!

adapted from a recipe in More Tastes of Genesee Home

1/4 cup fresh lemon juice

1 Tbsp honey

2 tsp Dijon mustard

1/4 cup vegetable oil

4-6 boneless, skinless chicken breasts

salt and pepper

1 1/2 cups long grain white rice (I like jasmine best), uncooked

1/4 cup flour

2 Tbsp vegetable oil

1/2 cup carbonated water or club soda

1 Tbsp unsalted butter

1/4-1/2 tsp red pepper flakes

1/3 cup grated fresh Parmesan cheese

1/4 cup heavy cream

1 Tbsp unsalted butter

Combine the lemon juice, honey, and mustard in a bowl.  As you whisk it together, drizzle in the oil until it has emulsified.  Set aside.

Cook rice according to package directions.  

While rice is cooking, trim the chicken breasts of any fat then season with salt and pepper.  Dredge the chicken pieces in flour then saute in 2 Tbsp oil in a large saute pan over medium-high heat for 2 minutes or until golden.  Flip and sauté for 2 minutes more.  Then deglaze with the carbonated water and reduce heat to medium.  Add the 1 Tbsp butter and red pepper flakes.  Cover and simmer until liquid is syrupy, about 10 minutes, turning the chicken to coat.  Keep the chicken warm over a low heat.

Take the cooked rice and add Parmesan cheese, cream, and butter.  Mix together until everything is melted.  

Serve the chicken breasts over the rice with the lemon vinaigrette drizzled on top.

Herb Cheese-Stuffed Salmon

Jessie's photo

Friday nights are typically date nights around here (either in-house or out and about).  This was a great meal for a date at home.  It tasted special but wasn't difficult to put together.  I cut the recipe in half and had plenty of filling and topping to make two fillets, which we thoroughly enjoyed eating without having to share a single bite with our littles!

6 (6 ounce) salmon fillets, skinless

1 lemon

5 1/4 ounces spreadable cheese with garlic and herbs (I used Boursin)

sea salt

1 cup soft breadcrumbs (about 1 1/2 slices)

1/3 cup parmesan cheese, freshly shredded (1/1/2 oz)

1/4 cup butter, melted

2 tablespoons pine nuts, toasted

Thaw fish, if frozen. Rinse fish; pat dry. Preheat oven to 425.

Finely shred enough peel from lemon to make 2 teaspoons; cut lemon in wedges and set aside.

In small bowl combine semisoft cheese and lemon peel.

In top of each fillet, from about 1/2 inch from one end, cut a pocket, taking care not to cut all the way through the fish. (If the fish is thin, cut into the fish at an angle).  Spoon cheese mixture into pockets. Season fish with salt Place in baking pan and set aside.

In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts; sprinkle over fillets, pressing lightly.

Bake, uncovered, about 14 minutes or until salmon flakes when tested with a fork. Serve with lemon wedges.

Butter Chicken

I love Indian food and this was my birthday dinner - delicious!  I've never ordered butter chicken from an Indian restaurant (and never been to India!) so I can't attest to how authentic this is, but I loved it, especially the part where I got to soak up the creamy sauce with naan.  Mmmmmmm . . .

Spice Blend:

1 tablespoon garam masala seasoning
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne

Sauce:

3 tablespoons butter
1 large onion, chopped (about 1 cup)
2 garlic cloves, minced
1 tablespoon tomato paste
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can diced tomatoes in juice
1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks
1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw
1/3 cup heavy whipping cream

Hot basmati rice, for serving
Pita or Naan bread, warmed according to package directions, for serving

To make the spice blend: Stir the ingredients together in a small bowl and set aside.

To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir well. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Remove the chicken to a serving dish and cover to keep warm.

Shake any excess water from the peas. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Spoon the sauce over the chicken. Serve with rice and warmed pita bread.

Shallot, Date, and Rosemary Chicken

This was so simple to put together, but tasted special.  The chicken stayed moist and juicy and the combined flavors in the juice were delicious on the brown rice.  I would definitely make this again, and serve to friends.

4 chicken breasts
1 large shallot, peeled and thinly sliced
7 medjool dates, pitted and chopped
2 sprigs fresh rosemary, cut into 1-inch pieces
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 tablespoons apple cider vinegar
Salt and pepper, to taste

Preheat oven to 375.

Place chicken breasts in pan and evenly top with rosemary, shallots, and dates.  Combine olive oil, balsamic, and apple cider vinegar in a small bowl. Pour over chicken.  Cook for 25-30 minutes, or until chicken is no longer pink.

Serve over brown rice and drizzle remaining juices from pan on top.

Indian Flavored Chicken and Lentils

Yum!  I love one pot meals!  We ate ours over rice . You could definitely add two or three more thighs if they'll fit in your pot.  There are more than enough lentils from this recipe.

4 chicken thighs

salt and pepper

3 tablespoons vegetable oil

2 cups chopped onions

3 garlic cloves, minced

1 jalapeno, chopped (I use a splash of juice from a jar of pickled jalapeños)

1 teaspoon garam masala

1/2 teaspoon cumin

1 1/2 cups lentils

1 large carrot cut into chunks

1 1/2 cup chicken broth

Season chicken with salt and pepper. In Dutch oven, heat 2 tsp of the oil over medium-high heat and brown chicken, 3 to 4 minutes. Remove and set aside.

Chop together onions, garlic and jalapeno and set aside.

Heat remaining oil in pan; cook remaining salt, garam masala and cumin, stirring, until browned, about 1 minute. Stir in onion mixture and cook, stirring, until browned, about 6 minutes. 

Add the lentils and carrots, stirring to coat. Stir in chicken broth and 1 1/2 cups of water.Add chicken back to pot and bring to a boil. Reduce heat to medium; cook, stirring occasionally, until lentils are tender, about 25 minutes. 

Cheesy Chicken and Wild Rice Casserole

We thought this was delicious!  It was more prep than I typically am willing to do for a casserole-type dish, but the wild rice and cheese sauce made it taste more special than your standard casserole.


3 Tbsp olive oil
1 medium onion, diced
3 stalks celery, diced
3 carrots, peeled and diced
2 Tbsp minced garlic
2 cups shredded, cooked chicken
2 cups cooked white rice (that's two cups of already cooked rice)
16 oz. wild rice, cooked (I only had a 4oz. box to prepare, so I added two more cups of white rice - just guessing!)
1 tsp salt
1/2 tsp pepper
1/4 tsp garlic salt

Cheese Sauce
4 Tbsp butter
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 cups chicken broth
2 cups shredded cheese (I used a little gruyere I had left and mostly cheddar)
top with 1 1/2 cups shredded cheese


Preheat oven to 350.  Heat oil in a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 7 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper, and garlic salt.  Turn off heat.

To prepare cheese sauce: melt butter in a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling, then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9x13-inch baking dish.  Top with additional cheese and bake for 25-30 minutes or until cheese is melted through.  Serve hot.

Linguine with Bacon and Spinach

This was delicious!  I'll leave out the added salt next time, though.

12 ounces bacon, chopped
1/3 cup pine nuts (totally forgot about these!  I had them in my cupboard and they would have been a great addition)
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon pepper
10 ounces cremini mushrooms, quartered
3 garlic cloves, finely minced
1/2 cup chicken broth
1 pound linguine
4 cups baby spinach, chopped
Parmesan cheese, for sprinkling

Bring a large pot of water to a boil. Toast the pine nuts in a small skillet over medium heat, tossing frequently to avoid burning. Once the nuts are golden, set aside.

In a large skillet, melt the butter and add the turkey bacon, mushrooms, salt and pepper. Cook over medium heat, until the turkey bacon and mushrooms are browned and most of the liquid has evaporated, about 5-7 minutes. Add the garlic and cook for about 30 seconds, stirring constantly. Stir in the chicken broth and let the mixture simmer for about 2 minutes.

Meanwhile, add 1 tablespoon salt to the water in the pot and cook the linguine until al dente, according to package directions. Before draining the noodles, reserve 1 cup of the pasta wter and set aside. Drain the pasta and return it to the pot. Stir in the spinach, mushroom/bacon mixture, and 1/2 cup of the reserved pasta water. Toss to combine, adding additional pasta water, if needed.

Serve immediately, topping the pasta with the toasted pine nuts and freshly grated Parmesan cheese.

Stacked Roasted Vegetable Enchiladas

photo from here

This wasn't as much a pan of enchiladas as it was a casserole, but whatever you call it - we liked it a lot!  I had to stop myself from eating the pan of roasted veggies instead of using them to layer in the dish!  I made a few changes that are reflected below (some by accident, but it still turned out yummy!).

1 jalapeño, seeded and cut into matchsticks
2 red bell peppers, cut into matchsticks
1/2 head of cauliflower, cut into 1/2-inch chunks
1 small sweet potato, peeled and cut into 1/2-inch cubes (about 1 1/2 cups)
1 medium onion, halved and slivered
handful of mushrooms, quartered1 cup corn kernels, fresh or frozen
3 T olive oil
1 1/2 tsp ground cumin
2 garlic cloves, minced
salt and black pepper
1/2 cup chopped fresh cilantro
2 cups homemade or store bought salsa/pico de gallo
2 ounces baby spinach leaves (about 2 big handfuls)
9-10 corn tortillas, halved (I wanted to use corn, but bought flour by accident)
2 cups shredded cheese
sour cream and thinly sliced scallions (green onions) for garnish, if desired

directions:

Preheat the oven to 425 degrees F. Lightly oil a large shallow roasting pan or rimmed cookie sheet.

Place jalapeño, red bell peppers, cauliflower, sweet potato, onion, mushrooms and corn kernels onto cookie sheet. Drizzle olive oil and sprinkle the cumin and minced garlic over top. Add a generous pinch or two of salt and black pepper, then use your hands to mix everything together. After everything is coated well, spread the vegetables evenly in the pan. Roast for 30-40 minutes until vegetables are tender and begin to brown in spots. Stir or shake the pan every 10 minutes for even roasting. Remove pan from oven and reduce oven temperature to 350 degrees F.

Prepare an 8x8x2 or 9x9x2-inch square baking pan with nonstick spray. In a small bowl, stir the cilantro into the salsa. Spread 1/4 cup of salsa into the bottom of the baking pan. Add a layer of tortilla pieces, to completely cover the salsa. Top with 1/3 of the vegetables, a handful of spinach, and 1/3 of the cheese. Make a second layer of tortilla, salsa, vegetables, spinach, and cheese. Top with with a layer of tortillas, salsa, vegetables, and cheese. Cover with aluminum foil.

Bake for 20 minutes. Remove the foil and bake another 10 minutes, until cheese is melted and everything is heated through.

Let it sit for 5 minutes and cut into squares. Serve with sour cream and a sprinkle of sliced scallions.

Summer Spaghetti

The name for this from the original recipe was too long, so I called it "summer spaghetti" and you should make it quick - because it's yummy and because summer is fleeting!  The garlic "gravy" was deliciously light.  And I think it tasted even better eaten on our patio table.



500 grams spaghetti pasta (cooked al dente)

1 pound chicken breast fillets (sliced into 1 inch chunks)

For the chicken marinade:

2 teaspoons fresh thyme, chopped (I didn't use this)

2 teaspoons fresh rosemary, chopped (if using dried, use half of the amount)

Zest of 1 lemon

Juice of ½ a lemon

2 Tablespoons extra virgin olive oil

1 teaspoon coarse salt (not table salt)

½ teaspoon fresh cracked black pepper

2 Tablespoons extra virgin olive oil (to sauté the marinated chicken)

Add all the marinade ingredients into the chicken and marinate for 20 minutes (if making this dish in pronto) or overnight (if making this dish the next day… much better).

Saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.

For the garlic gravy:

½ stick (1/4 cup) unsalted butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken stock

1 Tablespoon fresh basil, chopped

salt and pepper to taste

¼ cup parsley, chopped (to sprinkle/finish the pasta)

½ cup grated parmesan cheese

2 cups whole cherry tomatoes

Place sauté pan over medium heat and add butter and olive oil.  Saute garlic until fragrant and soft.  Add the flour and cook for a minute.  Add chicken stock and simmer gravy until thickened then add the chopped basil.  Season with salt and pepper.

Add the sauteed chicken in the gravy then toss the cooked spaghetti into this sauce.  Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side).

Makes 5-6 servings

Honey Mustard Chicken

Talk about easy and sure to turn out great!  I threw everything together while the kids were eating lunch (do you know how fast little kids eat?!) then left the dish in the fridge until I popped it in the oven in between jumps on the trampoline!



1/4 to 1/3 cup smooth Dijon mustard
1/4 to 1/3 cup honey
1 Tbsp olive oil
2-3 pounds chicken thighs (or legs)
Salt
2 sprigs rosemary (or a generous sprinkling of dried rosemary)
Freshly ground black pepper

Preheat the oven to 350°. In a large bowl, mix mustard with the honey, and olive oil. Add a pinch of salt and taste. Add more salt and mustard until you get the flavor where you want it.

Salt the chicken lightly and lay the pieces skin-side up in a shallow casserole dish. Spoon the honey mustard sauce over the chicken. Place the rosemary sprigs in between the pieces of chicken.

Bake for 45 minutes, or until the thighs read 175° on a meat thermometer, or the juices run clear when the meat is pierced with a knife. Remove the casserole pan from the oven, use a spoon to spoon off any excess chicken fat that has rendered during the cooking.

Sprinkle some freshly ground black pepper over the chicken before you serve over rice.

Chicken Tamale Pie

Oh.  Yum.  I will definitely be making this again.  I left out the cayenne, hoping to keep things mild for the gingersnaps, but it was still too spicy for their taste.  So my husband and I ate our servings, then theirs!  The tamale "crust" is soft and sorta mushy, but firmed up as it sat, so let the dish rest for a few minutes before serving and I think the "slices" will hold together better.

Update: I made this again, making sure to get mild enchilada sauce and mild diced chilies.  I left out the cayenne again and the kids were able to eat it.  Although my husband and I liked it much better with more of the spice.  

1/3 cup milk
1 egg
1 1/2 tablespoon taco seasoning, divided
1/4 teaspoon ground red pepper (I left this out for the kids)
1 (14 3/4 ounce) can cream-style corn
1 (8.5 ounce) box corn muffin mix (such as Jiffy)
1 (4 ounce) can chopped green chiles, drained
1 (10 ounce) can red enchilada sauce 
2 cups shredded cooked chicken breast
3/4 cup shredded white cheese
cilantro and crumbled Cotija cheese for topping

Preheat oven to 400°.

Combine the first 7 ingredients (milk through green chiles), using just 1/2 tablespoon of the taco seasoning, in a large bowl, stirring just until moist. Pour mixture into a round pie plate (mine was glass) coated with cooking spray.  I used my pie plate, but it wasn't big enough to hold everything without spilling over (see photo above!).  My round casserole dish is deeper and would have been a better choice.

Bake at 400° for 20-30 minutes. While corn is baking, toss the chicken in the remaining 1 tablespoon taco seasoning. When corn is done – it will be just barely set and golden brown – pierce entire surface liberally with a fork (it might stick a little bit to the fork). Pour enchilada sauce over top. Top with chicken; sprinkle with cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with cilantro and Cotija cheese.

Shrimp and Couscous Paella

I'm all about simple and quick these days.  This definitely fit the bill.  We all liked it.




1 red bell pepper, chopped
6 green onions, chopped
4 garlic cloves, minced
3.5 cups chicken or vegetable broth (2-14.5 oz cans)
2 teaspoons ground coriander 
1 teaspoon ground turmeric
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper (I used just a dash so it wouldn't be too spicy for the kids, but would have preferred more for my own taste)
1 pound large shrimp, uncooked
2 cups couscous
2 cups frozen peas, thawed
1 tablespoon butter
sliced almonds, to garnish
fresh parsley, to garnish (optional)




In a large nonstick skillet saute red pepper in a small amount of oil until softened. Add onions and garlic and cook for 1 minute.


Stir in broth and seasonings. Bring to a boil. Add shrimp and cook for 2-3 minutes, just until shrimp turn pink.


Making sure broth is at a simmer, stir in couscous, peas and butter. Remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Sprinkle with almonds and parsley to serve.

Tilapia with Thai Coconut Curry Sauce

photo credit

We loved this!  I usually don't chose seafood to go with my curry, but the tilapia was just right.  Lightly flavored without being too fishy (I'm fine with fishy fish, just not in curry).  And the sauce was delicious with just the right amount of spice.  I'll make it again and not change a thing (at least not on purpose!).  

1 tsp dark sesame oil, divided

1 tbsp minced peeled fresh ginger

4 garlic cloves, minced

1 cup finely chopped red bell pepper

1 cup chopped scallions

1 tsp curry powder

2 tsp red curry paste

1/2 tsp ground cumin

4 tsp low-sodium soy sauce

1 tbsp brown sugar

2 tsp Asian fish sauce

1 (14-ounce) can light coconut milk

1/4 cup chopped fresh cilantro

6 (6-ounce) tilapia fillets

salt

Cooking spray

Preheat broiler.


Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add ginger and garlic; cook 1 minute. Add pepper and scallions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, Asian fish sauce, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro if using.


Brush fish with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Thai Chicken Enchiladas with Cucumber Coconut Salad

I love Thai food almost as much as I love Mexican food, so I thought these were a match (enchilada + thai flavor) made in Heaven!  They were surprisingly too spicy for the kids, but I would make them again for adult guests and not change a thing.  I served them with a thrown-together cucumber salad described below that was simply delicious.

8 flour tortillas (I used both whole wheat and white tortillas if you're wondering from the picture)

2 boneless, skinless chicken breasts, cooked and shredded

1 tablespoon canola oil

1/2 sweet onion, chopped

1/3 cup chopped/shredded carrots

1/2 cup chopped/shredded cabbage

4 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon pepper

4 green onions, sliced

1/3 cup chopped peanuts + more for garnish

1/4 cup chopped fresh cilantro + more for garnish

2 1/2 cups light coconut milk

1/3 cup + 1/2 cup sweet chili sauce

Preheat oven to 350 degrees F.

Heat a large skillet over medium heat and add canola oil. Throw in onions, cabbage, carrots, garlic and 1/4 teaspoon salt, stirring to mix. Let cool until vegetables are soft, about 6-8 minutes, stirring occasionally. Add in chicken, green onions, peanuts, cilantro, remaining salt and pepper, tossing to coat, and let cook for 1-2 minutes. Add in 3/4 cup coconut milk and 1/3 cup sweet chili sauce, mixing thoroughly to combine. Turn off heat.

Spray a 9×13 baking dish with nonstick spray. Whisk together remaining coconut milk and sweet chili sauce. Pour about 1/2 a cup or so on the bottom of the dish. Slightly warm tortillas if desired to make them more pliable, then place a few spoonfuls of the chicken mixture in each, rolling up tightly and placing in the dish. Cover with remaining coconut milk and chili sauce mix. I usually take a spoon and cover every inch of the tortilla with the sauce, just to make sure it’s coated.

Bake for 20 minutes, then remove and top with additional peanuts and cilantro. Since sauce is not as thick as traditional enchilada sauce, when you remove them from the oven, spoon sauce from the bottom of the dish all over the tortillas. Additionally this can be done halfway through cooking too.

Cucumber Coconut Salad

Seed 2-3 cucumbers and chop into small pieces.  Set aside.

Chop 1/2-1 cup peanuts.  Set aside.

Toast 1/2 cup coconut flakes.  Set aside.

When ready to eat, mix everything together and drizzle with some of the enchilada sauce (just scoop it from the pan!) or coconut milk.  

Spinach and Bacon Gratin with Hardboiled Eggs

My family finished off this dish in one sitting.  Kids included.  It wasn't my favorite dinner, but had just enough cheese and bacon to keep everyone coming back for more.  And it can be made ahead of time, which is a big bonus for me these days.


adapted from this recipe

2 10oz. packages frozen spinach
4-5 slices bacon, chopped
1/2 onion, finely chopped
1 clove garlic, minced
1 1/2 cups milk
2 Tbsp butter
2 Tbsp flour
two shakes ground nutmeg
black pepper to taste
1/2 cup Monteray Jack cheese, grated
4 hard boiled eggs
1/4 cup seasoned bread crumbs (just add a little herbs de provence or italian seasoning if you want to make your own or buy plain bread crumbs)


Thaw spinach and squeeze well, draining off as much liquid as you can.  Put in a large bowl, season lightly with salt and pepper, and set aside.

Heat a medium skillet on medium high and add chopped bacon (my kitchen scissors are perfect for cutting it up).  Cooke 1-2 minutes, then add onion and garlic.  Cook, stirring frequently, until onions are starting to brown and bacon is beginning to crisp.  Drain grease if you want to, or don't.  Either way, add bacon mixture to spinach and stir well.

Warm milk either on stove or in microwave until steaming.  Set aside.  Melt butter in medium saucepan.  Whisk in flour and continue whisking until clumps are gone, about one minute.  Remove from heat and slowly whisk in milk.  Whisk until smooth, then return to heat and bring to a low simmer.  Simmer 2-3 minutes until starting to thicken.  Add to spinach bowl and mix well to combine.

Pour spinach mixture into round casserole dish and even out the surface.  Sprinkle surface with grated cheese.  Cut hardboiled eggs in half and place on surface of cheese, cut side up.  Press eggs into mixture until level with the spinach.  Sprinkle bread crumbs on top and drizzle with olive oil.

You can made this ahead of time.  Leave off bread crumbs and olive oil and refrigerate up to 24 hours.  When ready to bake, sprinkle on bread crumbs, drizzle olive oil and follow the rest of the directions.  

Bake, uncovered, at 375 for 25-30 minutes or until nicely browned on top.  Broil for 1-2 minutes if you want the bread crumbs extra crispy.