Asian Style Green Salad (with peanut dressing)

This salad is incredibly fresh and delicious and makes a perfect summer dinner. I topped mine with grilled chicken marinated in my favorite teriyaki sauce, but salmon, steak, or shrimp would be great too. Heck this thing is so filling, you can even go meatless without missing a thing!

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Asian Style Green Salad (with peanut dressing)
a perfect entree salad that can be topped with chicken, salmon, shrimp, or steak....and is also just as filling and satisfying meatless!
Course Main Dish, Salad
Cuisine Asian
Prep Time 15 minutes
Servings
people
Ingredients
Peanut Dressing
Course Main Dish, Salad
Cuisine Asian
Prep Time 15 minutes
Servings
people
Ingredients
Peanut Dressing
Instructions
  1. Gather ingredients. Cook desired protein and quinoa according to directions/preference.
  2. Wash and prepare vegetables as needed (chop, spiralize, etc.)
  3. Prepare peanut dressing (see below) or substitute for salad dressing of choice
  4. Assemble salad as follows: quinoa, kale, zucchini noodles, cucumber, snow peas, avocado, protein (if using), dressing, torn basil or mint, slivered almonds. Enjoy!
Peanut Dressing
  1. Whisk ingredients together. Add water one tablespoon at a time to thin out dressing if needed.
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Baked White Fish

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Baked White Fish
this is a super simple, quick dinner perfect for busy weeknights. Use your favorite crackers for topping, and serve with side starch and veggie.
Course Fish, Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people (or 2 with leftovers)
Ingredients
Course Fish, Main Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people (or 2 with leftovers)
Ingredients
Instructions
  1. Preheat oven to 350 F. Gather ingredients. Spray a glass baking dish
  2. In small saucepan, melt butter and combine with wine on low heat, about 5 minutes. Allow to cool.
  3. Pour crackers in a zip-lock bag and crush with hand, rolling pin, meat tenderizer...whatever's handy. Crush to breadcrumb consistency.
  4. Add fish to baking dish, season liberally with salt and pepper. Pour cooled wine and butter mixture over fish, top with crushed crackers.
  5. Bake 20-25 minutes until fish is opaque and flaky. Enjoy!
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Easy Homemade Teriyaki Marinade/Sauce

Hi everyone! I know I’ve been in “hiding” for a bit….trying to get this whole motherhood, baby, housekeeping, sanity-maintaining thing down. We’re doing pretty good, Brynne is two months old today! I can’t believe how fast time has gone by!

Today I just wanted to share a super quick and easy teriyaki sauce/marinade recipe with you. It’s been a go-to for me over the past few weeks because it’s so easy to make and really works well with just about any protein. We’ve been doing lots of stir frys lately for dinner as they’re so fast to make and can be as healthy as you’d like them to be.

All you need is cooked brown rice or quinoa, usually marinated chicken but we’ll occasionally do beef, and a bag of fresh or frozen stir fry vegetables. A little oil in the wok and dinner is pretty much done!

This marinade also makes for a great teriyaki sauce, just follow the recipe below and adjust your sweetness if necessary. I like to mix the sauce with a little tamari for a really yummy Asian salad dressing.

 

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Easy Homemade Teriyaki Marinade/Sauce
This marinade works on anything! Chicken, pork, beef, shrimp, salmon....heck I'm sure it would even go great with tofu if you were so inclined. Super easy to make and will keep in the fridge for two weeks. This recipe will easily marinade a pound of protein. Double it or half it (or heck quadruple it!) as needed. Enjoy!
Cuisine Asian
Prep Time 10 minutes
Servings
people (or 2 with leftovers)
Ingredients
Cuisine Asian
Prep Time 10 minutes
Servings
people (or 2 with leftovers)
Ingredients
Instructions
Marinade
  1. Gather ingredients
  2. In a small bowl, whisk together soy sauce, orange juice, sesame oil, garlic, sriracha and/or honey
  3. To grate ginger, take a small pairing knife and gently peel skin off. Using a microplane, grate the fresh ginger directly into mixture. Use a spoon to scrape remaining ginger off back of microplane if necessary.
  4. Whisk all ingredients together. Pour into gallon bag or glass container with protein. Allow protein to marinate for at least 1 hour in mixture.
Sauce
  1. Add mixture to saucepan, bring to boil and reduce to simmer, stirring gently.
  2. Cook until reduced to desired consistency. Keep an eye out, this sticky sauce can cook down quickly!
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Braised Radishes and Brussels Sprouts

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Braised Radishes and Brussels Sprouts
this is a delicious spring veggie side dish. A perfect partner for pork, chicken or beef! (recipe adapted from the kitchn)
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people (or 2 with leftovers)
Prep Time 5 minutes
Cook Time 25 minutes
Servings
people (or 2 with leftovers)
Instructions
  1. Cook bacon until crispy over medium-high heat in a heavy-bottomed pan, preferably cast iron. Reserve cooked bacon. Do not drain drippings. add butter and melt.
  2. Add garlic and shallots and allow to cook until fragrant. Add radish and Brussels sprouts. Allow to cook for about 10 minutes, stirring occasionally.
  3. Add apple cider vinegar and water. Stir once, then cover and reduce heat to low. Allow to simmer 10 minutes, or until vegetables are tender.
  4. Remove lid, continue to simmer additional 5 minutes. Chop reserved bacon.
  5. Remove from heat, add chopped bacon, season with salt and pepper. Enjoy!
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Raspberry Chia Seed Jam

You guys ready for something simple and delicious??? 

This recipe is so easy, it barely deserves a spot in the “recipe” category. It’s fantastic though, so I figured I’d share. I adapted it from The Dude Diet by Serena Wolf (check out her website here)

I had it this morning on my pancakes. With a little vanilla yogurt and a schmear of jam, they were delicious.

Haha, I’ve always wanted to use the term “schmear.”

By the way, the lids for the mason jars can be purchased at Target, where else? These 4 oz jars and these resusable lids are perfect for storing this jam.

Enjoy!

(I receive a small commission for purchases/signups made through the Target.com links I provide. These commissions help me provide for my family and keep this blog running. Regardless the opinions and feelings shared here are my own, and I’d happily endorse Target with or without incentive)


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Raspberry Chia Seed Jam
Delicious, tart and sweet jam goes perfectly on toast, pancakes, PB&J's, or just about anything else you can think of.
Cook Time 10 minutes
Passive Time 15 minutes
Servings
2 tbsp servings
Ingredients
Cook Time 10 minutes
Passive Time 15 minutes
Servings
2 tbsp servings
Ingredients
Instructions
  1. In a small saucepan bring raspberries, sugar, lime juice to a boil, stirring constantly. Bring to low boil for 4-5 minutes. Reduce to simmer.
  2. Simmer mixture an additional 5 minutes. Stir in chia seeds. Remove from heat.
  3. Allow to stand 15 minutes to cool. Store in air tight glass jars up to one week in fridge.
  4. Enjoy on everything!
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Chicken Tacos and Toppings

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Chicken Tacos
Taco night is easy and delicious with these chicken tacos...serve with toppings suggested below, or with your personal favorites! I also like to add shredded cheddar cheese, a few extra sliced shallots, and shredded romaine lettuce. (Note: full recipe will use 1 1/2- 2 limes and about 1/2 bunch cilantro) Recipe adapted from Food Network.
Course Main Dish, Poultry
Cuisine Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
people (or 2 with leftovers)
Ingredients
Chicken Tacos
Lime & Salsa Crema
Course Main Dish, Poultry
Cuisine Tacos
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 30 minutes
Servings
people (or 2 with leftovers)
Ingredients
Chicken Tacos
Lime & Salsa Crema
Instructions
Chicken
  1. Combine chicken with 1 cup salsa and lime juice. Set aside for 30 minutes to marinate. While chicken sits, you can work on creme and avocado salad (recipes below)
  2. Heat 2 tbsp oil in large skillet or medium-high heat, add chicken and salsa/lime juice mix. Allow to cook through, approximately 15 minutes total. Transfer to serving dish and allow to cool.
  3. In a separate skillet on low-medium heat, or in microwave, warm up tortillas for about 30 seconds per side. This can also be done in 175F oven, 5 minutes per side.
  4. Serve with lime & salsa crema and avocado salad. Spread crema on tortilla, fill with chicken, top with avocado salad, a little shredded cheese, shallot, and lettuce. Enjoy!
Lime & Salsa Crema
  1. Combine greek yogurt, 2 tbsp salsa, cilantro, and lime juice in a small bowl. Season with salt and pepper to taste. Refrigerate until ready to serve. Cover if storing overnight. Will last up to 5 days covered, in fridge.
Avocado Salad
  1. Toss chopped avocado, radish, shallot, oil, remaining lime juice and cilantro. Season to taste with salt and pepper. Refrigerate until ready to serve. Cover if storing overnight. Will last up to three days covered, in fridge. Please note that avocados will likely brown if used after first day.
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Perfect Roast Chicken

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Perfect Roast Chicken
A super simple, delicious, and easy lemon-herb roast chicken! Perfect for Sunday dinner, having company over, or a simple yet elegant holiday meal.
Course Main Dish, Poultry
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings
people (or 2 with leftovers)
Ingredients
Chicken:
Chicken Gravy
Course Main Dish, Poultry
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Servings
people (or 2 with leftovers)
Ingredients
Chicken:
Chicken Gravy
Instructions
  1. Preheat oven to 400F Gather materials and ingredients
  2. Set up cutting board: One dishtowel placed under a large sheet pan. In center of sheet pan, place one or two nonslip mats (or two damp paper towels) and then place cutting board on top. This will keep messes to a minimum and help to prevent slips while carving chicken)
  3. Prepare roasting pan as shown with glass dish underneath roasting rack. Spray dish with nonstick spray. This will serve to collect your pan drippings for gravy. Fill bottom of roasting pan (exclusive of glass dish) 1/4 way with water. Water level should not reach more than halfway up side of glass dish.
  4. Wash chicken, remove giblets (save or discard) and pat dry with paper towel. Set aside.
  5. Melt 4 tbsp butter. Zest 1/2 lemon, cut both lemons into wedges, mince garlic, and chop 1/2 of poultry herbs very fine. (This is where a grinder comes in super handy. I found an automatic coffee grinder at a flea market for $2 and use it exclusively for herbs) Stuff cavity with remaining whole herbs and lemon wedges. Truss with butcher's twine.
  6. Transfer chicken to roasting rack and generously brush melted herb, butter, garlic mixture over top of chicken. Reserve half of mixture. Season chicken liberally with salt and pepper.
  7. After 1 hour, remove chicken from oven, lower temperature to 350F, baste chicken with remaining butter, herb mixture and tent chicken with foil. Return to oven for 1 - 1 1/2 hours.
  8. Chicken will be done when a thermometer inserted deep into thigh reads at least 165F. Meat will be white and opaque, and juices will run clear when cut into. Remove chicken from rack, set on cutting board, tent with foil.
  9. Make gravy (directions below) carve chicken, and serve with desired sides.
Gravy:
  1. In a small sauce pan on low to medium low heat, combine drippings from glass baking dish and 2-4 tbsp flour, depending. You want enough flour to make a paste so add flour gradually, 1 tbsp or so at a time while whisking pan drippings. (If there weren't at least 2 tbsp of pan drippings produced, you can substitute with 2 tbsp unsalted butter)
  2. Allow drippings and flour paste to "cook" on low for 3-5 minutes.
  3. Slowly whisk in 2 cups chicken stock. Make sure to run whisk along sides of saucepan to prevent clumps from sticking. Whisk thoroughly.
  4. Bring mixture to a gentle boil and then reduce to simmer, whisking continuously
  5. Check thickness (viscosity) of gravy with a metal spoon. Gravy should nicely coat the back of spoon.
  6. Serve gravy over chicken. Enjoy!
Recipe Notes
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