Category Archives: Dinner

Cajun Shrimp Stuffed Poblanos

Basically everything about this appealed to me – spicy shrimp, poblano peppers, manchego and goat cheese…..talk about a combo made in heaven!

I used a little over a pound of peeled and deveined shrimp. Coat them with EVOO and a couple of tablespoons of Cajun seasoning. Lay them out on a lined cookie sheet and roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.

Once they’ve cooled, chop them up and toss them into a mixing bowl. Add 8oz goat cheese, 8oz shredded manchego, 18-20 chopped basil leaves, and 2+ tablespoons of your favorite hot sauce. Stir until thoroughly combined.

Clean the seeds ands ribs out of 3-4 poblanos and fill with the shrimp mixture. Roast in a 375 degree oven for 30-40 minutes. Top with chopped cilantro and more hot sauce. Enjoy!😋

Adapted From: Chili Pepper Madness

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Chipotle BBQ Pulled Pork Tacos with Cilantro Lime Slaw

Honestly this was the first time I had made a new dish in a while. We were attending my cousin’s wedding last weekend and a version of these were served during cocktail hour. My husband and I had at least 3 each (they were minis I swear!) and haven’t stopped thinking about them since. So, we had to give it a try…🌮🌮🌮

I’ll start by saying that there is quite a bit of prep work. Luckily most can be made in advance. I began with a 7lb pork shoulder and trimmed off about 80% of the fat. You will want to soak it in a brine for at least 5 hours. It can soak up to 24 hours, but we couldn’t wait that long.😄

For the brine you’ll need 6 cups of cold water, 1/4 cup of lime juice, 1/4 cup of brown sugar, 1/4 cup of salt, and 3 smashed garlic cloves.

Once everything is combined and you submerge your pork, cover it and set it in the fridge.

Meanwhile, I went ahead with the slaw prep. Combine 1/4 cup Greek yogurt, 1tsp Dijon, 2tbl chopped cilantro, 1 lime zested and juiced, 1tbl sugar, and 2 green onions sliced (green and white parts).

Fold in 4 cups of finely shredded cabbage and 1 cup of shredded carrots. Salt and pepper to taste. Cover and refrigerate.

For the chipotle barbecue sauce begin by warming 2tbl EVOO over medium heat. Add 1 large, finely diced onion and cook until it becomes soft and translucent. Then add 3tsp minced garlic and continue cooking for about 30 seconds until fragrant. Add 3/4tsp salt and 1/4tsp pepper. Pour in 1/2 cup white wine. Whisk to combine. Now add the following: 1/4 cup tomato paste, 1/4 cup honey, 1/2 cup brown sugar, 2tbl Dijon, 1 chopped chipotle pepper and a tablespoon of the adobo sauce that it comes in. Reduce your heat and let that simmer for 25-30 minutes. Now add 2tbl white wine vinegar and 1tbl Worcestershire.

Pour into a blender or food processor and purée.

For the meat seasoning combine: 2tbl brown sugar, 2tsp onion powder, 2tsp garlic powder, 1tsp cumin, 1tsp salt, 1tsp pepper.

You can use an oven or slow cooker to cook the pork, but we used our pressure cooker to drastically speed up the process. If you don’t have one of these magical machines, I HIGHLY recommend you get one!

We used fresh corn tortillas and layered in the shredded pork, slaw, bbq sauce, and topped them with avocado and jalapeños. Wow, talk about an instant favorite! And I’m not sure I’ll ever buy bottled bbq sauce again either. Ah-maz-ing.🙌🏼💃🏻🌮

Adapted From: Fashionable Foods

Spicy Instant Pot Chicken

The instant pot is certainly the new craze these days. Dinner in under an hour, yes please! Some folks are intimidated by this new machine, but just remember that it’s much like it’s grandfather the crock pot – you can dump whatever you have in your kitchen and voila, dinner is served. This recipe has become a favorite and a staple in our house:

Begin with 3-4 trimmed chicken breasts. Then I grab all the peppers I have on hand plus an onion.

Chop or slice everything into big pieces.

Turn your instant pot on to the brown cycle. Season your chicken generously with your favorite seasoning. We love Weber’s Garlic Habanero. Once heated, add some EVOO to the bottom before browning your chicken on both sides.

Toss in your veggies first. I love adding corn cut from the cob but canned works fine.

Now add in your canned goods. We love hot Rotel, fire roasted diced green chiles, fire roasted diced tomatoes, tomatillo salsa, chipotle in adobo sauce, beans, etc….literally, you can’t go wrong here. Then add 8oz of cream cheese (we prefer the Greek yogurt variety).

Put the lid on and let it cook for 40 minutes. Then shred the chicken inside the pot. We love to serve this over quinoa, but it would be great over rice, potato, or pasta – your pick.

Avocado (and maybe some jalapeño slices and hot sauce) make the perfect topping. Enjoy!

Spinach Lasagna

Here is yet another version of Lasagna that I love. This is perfect for a rainy, meatless Monday, or a cozy Sunday dinner (like we had last night). In fact, when I started dating my husband 12 years ago, this was one of the few things that I knew how to make; and it’s still a favorite.

Begin with your marinara sauce. Homemade is always better (my recipe is on this blog), but jar is fine if you are in a pinch.

Now you will need the following: 1 box frozen chopped spinach (thawed), 16oz of ricotta, 2 cups mozzarella, 1 cup grated parmesan, 1tbl minced garlic, and 1 egg (slightly beaten).

Ring out your spinach well in a kitchen towel before combining everything into a medium mixing bowl.

Cook your Lasagna noodles according to the package instructions (al dente). I like to use multi-grain but that’s totally up to you. Lay out your assembly.

Layer marinara, then noodles, then mixture. Repeat a second time, finishing with a layer of noodles, more marinara, and top with mozzarella and shredded parmesan.

Bake at 350 degrees covered with foil for 10 minutes and uncovered for another 15 or until cheese is melted and bubbly. Serve with garlic or cheese bread and enjoy!

Classic Chicken Parmesan

We love comfort food in my house and this ranks right up there with all things warm and cheesy. It’s so simple, anyone can do it.

Begin with a couple of large chicken breasts and slice them horizontally. Make an assembly line of 1C of flour, 3 beaten eggs, and 2C Italian style Panko bread crumbs.

Salt and pepper your chicken and dredge them through the flour (pressing the flour in tightly), then the egg, and finally the breadcrumbs. Lay them onto a plate and refrigerate for 30-60 minutes.

Now I like to prepare my homemade marinara that is super easy and about a million times better than the store bought variety. That recipe is also on this blog. If you are short on time, the jar variety is just fine.

Warm a few tablespoons of EVOO over medium heat in a sauce pan and add in the chicken. Cook 4-6 minutes per side until the chicken is cooked through.

Transfer the chicken into a prepared baking dish. Slice fresh mozzarella onto each piece.

Set oven to broil and cook until cheese is melted and bubbling.

Prepare the pasta of your choice – I like angel hair with this dish but anything is fine. Lay a spoonful of marinara on top and some shredded Parmesan cheese.

Now place a piece of chicken on top with more marinara, cheese, and parsley. Serve with garlic bread and a Caesar salad. Enjoy!

Shrimp Enchiladas with Poblano Cream Sauce

Yes, clearly I am drawn to the same types of recipes. Modern, Mexican inspired meals are just the favorite in my house. We still have some stockpiled local shrimp (I mean, we did buy 60lbs in October🤪), so I wanted to try something new with those. Something totally fresh from all of the holiday “stuffing” that’s been happening since November.😁 Begin by melting 2tbl butter over medium heat. Now whisk in 2tbl flour and stir quickly for a couple of minutes. Slowly combine 1.5C chicken bone broth. Add in 3/4C plain Greek yogurt. Stir in 1 diced poblano (separate out 2tbl of the pepper that will be used in step 2) and 1/2tsp garlic powder. Allow mixture to thicken and then salt and pepper to taste. Stir in 1C shredded Monterey Jack cheese, once melted remove from heat. Add in 2tbl chopped, fresh cilantro and set aside.

Preheat your oven to 400 degrees. Toss 1.5lbs of peeled and deveined shrimp in EVOO, S&P, and roast on a lined baking sheet for 6-8 minutes (depending on the size of your shrimp). Cut into bite sized pieces and set aside.

Warm 2tbl EVOO over medium heat and add 1/2C chopped onion. Once translucent, add in 1tbl minced garlic and the 2tbl of diced poblano that you set aside. Sauté for a minute or so and then add 1.5C matchstick carrots and 3C baby spinach plus a few dashes of your favorite hot sauce. Once spinach wilts, remove from heat and add in your shrimp.

Using freshly cooked flour tortillas, wrap about 1/3C of your mixture topped with Monterey Jack cheese. Lay seam side down in a prepared baking dish. Cover enchiladas with about half of your sauce. Cover with foil and bake for 20 minutes at 375 degrees.

Remove and cover with remaining sauce plus another tablespoon of chopped, fresh cilantro. Serve with avocado, hot sauce, fresh jalapeños, etc. Enjoy! Adapted From: Gimme Some Oven

Loaded Potato Casserole

I didn’t grow up with mashed potatoes being part of the Thanksgiving spread, we always had the sweet potatoes with the marshmallow topping. However, my husband feels mashed potatoes are a necessity for the holidays. They are so simple, so why not jazz them up a bit?

Begin by partially skinning and cubing 4lbs of red potatoes and slice 3 large garlic cloves into thirds.

Place into a large pot of boiling water and cook for about 15 minutes, or until the potatoes soften. Mash to your desired consistency. 

Now add the following: 1/4C butter, 1C sour cream, 1/2C heavy cream, 4oz cream cheese, 2 chopped green onions, 2C shredded cheddar, and 10 slices chopped, crispy bacon. I used my hand mixer to combine everything but stirring would be fine also. 

Top with 1/2C cheddar, 2 chopped green onions, and 2 more pieces of chopped, crispy bacon. Bake at 375 for 30 minutes. Enjoy!

Inspired By – Spend With Pennies

Meatball, Spinach, & Tortellini Soup

I love soup in the cooler months. We don’t have many of those here, so I like to make the most of “soup season” while we can. This is one of my favorites and talk about quick and easy! It’s very hearty so even big appetites will fill up, especially if you add a mixed green salad and a crusty bread. Voila, dinner is served!

Begin by warming a tablespoon of EVOO over medium heat in a large, deep pot or Dutch oven. Sauté a medium onion until soft (about 5 minutes) and then add in a teaspoon of minced garlic and cook for an additional minute. 

Now add in 2 cups beef bone broth, 28oz can undrained diced tomatoes, 8oz can of tomato sauce, 1/2tsp salt, and 1/2tsp of oregano. 

Add in 20-25 frozen, Italian style mini meatballs and let simmer for 15 minutes. 

Now add in 3-4 cups of pre-cooked, refrigerated tortellini. They only need to cook for a couple of minutes to become al dente. 

Stir in 2 big handfuls of baby spinach. Once the spinach wilts, remove from heat. 

This last step is optional but ’tis the season for a little indulgence so go ahead! Add 1/3C heavy cream (everything is better with heavy cream!). This freezes beautifully, so make a big batch and enjoy more than once!😋

Inspired By – Spicy Southern Kitchen

The Best Ever Holiday Stuffing 

With the holidays upon us and Thanksgiving less than a week away, I’ve decided to share the sides that are a MUST in our house. Ryan is in charge of frying a turkey, smoking another, and the oysters, but I’m in charge of the sides that he feels are mandatory. 

I think we can all agree that stuffing is a must-have with the Thanksgiving spread. It happens to be one of my absolute favorite sides too, so several years ago I set out to make the most epic stuffing possible. I think I’ve achieved it – try it and see for yourself.😋

Begin with a couple large loaves of good, soft, unsliced bread. I use a combo of white and wheat. You’ll need about 9 cups total of bread cubes. Lay them out on a baking sheet and bake at 350 for 10 minutes. Set aside. 

Sauté over medium heat in 3/4 cup of butter the following: 1.5C diced celery, 3/4C diced onions, and 1C mushrooms (optional) until soft. Now stir in 1/2tsp salt, 1/2tsp sage, 1/2tsp thyme, 1tsp poultry seasoning, and 1/4tsp pepper. 

Toss seasoned veggies with bread cubes in large mixing bowl. Add in 1C chicken broth to moisten. 

Transfer into a greased 9×13 baking dish and bake at 350 (uncovered) for 35-40 minutes. You can thank me later – Enjoy!!

Inspired by – Chef In Training 

Mushroom & Spinach Lasagna

We made this on a whim tonight and boy, it did not disappoint. I love a good veggie meal, and this will most certainly be added into my rotation.🙌🏼

Begin by dicing an onion and slicing 1/2lb of baby bella mushrooms. Measure out 3 cups of fresh spinach and set aside.

Warm 3tbl EVOO over medium heat and sauté a yellow onion plus a teaspoon of minced garlic together for about 3 minutes (until onions soften). Now toss in your sliced mushrooms and cook for 5-7 minutes. Salt and pepper to your flavor preference. 

Add in 2tbl of flour and stir quickly for 1 minute. Now add 1/4C vegetable broth and stir to combine. Now add in another 2.5C vegetable broth slowly. Add 3/4C milk and bring your pot to a simmer. Simmer for 10-12 minutes.

Add in your spinach and continue cooking for 5 more minutes. 

Add 1.5C good shredded Parmesan. Stir until the cheese melts. 

Cook Lasagna noodles according to package minus 2 minutes. Spoon a thin amount of sauce into baking dish and layer 3 noodles. Top with mushroom mixture and top with more shredded Parmesan. Repeat twice, ending with a layer of mixture topped with cheese. 

Bake uncovered at 375 degrees for 30-35 minutes until it’s hot and bubbly. Enjoy!!

Adapted From: Life As A Strawberry