Dinners

Recipe—Beef and Broccoli Ramen

I don’t know why I am so late to the game but I recently discovered a love of ramen. Not just the generic pack of dry noodles, but meat and veggie packed delicious ramen. It’s like Top Ramen on flavor packed steroids. I have a couple different recipes that I have been trying out but this one is the most recent one I have come to enjoy. It takes a bit of time to prep in the morning, but then it comes together in about 15 minutes when you get around to cooking it all up. Perfect for all those with busy lives who want a fast and tasty quality meal. By the way, you won’t believe how amazing the marinade smells. I think my mouth was watering the entire time I was making this recipe. Heck, my mouth is watering just writing about it.

Note: I made this recipe using new york steaks and it yielded a very tender meat. You can certainly use a one-pound flank steak for a more budget friendly recipe. If you are short on time in the morning (I mean who isn’t), you can prepare the marinade and slice the meat the night before keeping them separate and then add them to the ziploc bag in the morning. Just don’t marinade the meat overnight.

MARINADE INGREDIENTS
1/4 c vegetable oil
3 tsp garlic, minced
2 tbsp red wine vinegar
1/4 c honey
1/2 c soy sauce
1 tbsp parsley (dried or fresh with both work
2 new york steaks, fat trimmed

OTHER INGREDIENTS
3 tbsp cornstarch
2 tbsp olive oil
2 tbsp sesame oil
1/4 c brown sugar
1/2 tsp grated ginger
2 tbsp soy sauce
1 c beef broth
1/4 c worcestershire sauce
3 c broccoli florets, chopped
3 (3 oz) packages ramen noodles
1/4 tsp crushed red pepper
1/4 c green onions, chopped

MARINADE STEPS

  • Mix together all the marinade ingredients (except the meat) in a small bowl and set aside.
  • Cut the meat against the grain in 1/4-inch-thick strips.
  • Place the meat in a ziploc bag and poor the marinade into the bag.
    Seal up the bag and place in the fridge to marinade for at least 2–8 hours (no more than 12 hours).

COOKING STEPS

  • Bring a pot of water to a boil and cook the ramen for 2 minutes.
  • Strain the noodles in a colander and rinse with cold water.
  • Cut off a bottom corner of the bag over the sink and allow all the marinade to drain out.
  • Transfer the meat to a small bowl and toss with the cornstarch.
  • In a large skillet heat two tablespoons of olive oil over medium high heat.
  • Add in the meat and sear on both sides until the meat is cooked but still tender, about 2 minutes.
  • Transfer the steak to a plate.
  • Reduce the heat to medium and add the sesame oil, brown sugar, ginger, soy sauce, beef broth, and worcestershire sauce to the skillet and bring to a simmer.
  • Stir and cook uncovered until it thickens, about 5–7 minutes.
  • Add the broccoli to the skillet and cover with a lid cooking it for 3 minutes.
  • Remove the lid and add in the meat and pasta.
  • Toss everything to coat and heat for an additional 1–2 minutes.
  • Transfer to bowls or plates and season with crushed red peppers and green onions.

 

Recipe adapted from Chelsea’s Messy Apron.

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Dinners

Recipe—Low Cal Cincinnati Chili

 

It’s the dreaded time of year where I make an effort to eat healthier with the hopes I can fit into the same shorts I was wearing last year. Don’t get me wrong, I love spring and summer, it is just such a disappointment when you go to put on your super cute shorts and they just don’t quite fit like they did the last summer. Blah.

This year I am determined to get better at cooking healthier meals that I, as well as my family, want to eat. I find that I frequently get into salad ruts. I am trying to get it out of my head that you can eat more than salads and still eat healthy and satisfying meals. So one thing I have been doing is substituting lean ground turkey and chicken for beef in more recipes. I made this Cincinnati chili with ground turkey and it turned out amazing. My husband and son didn’t even know it wasn’t beef. Point for mom!

The meat is cooked in so many spices that no one would know it wasn’t beef unless you told them. I love that this recipe is super flavorful and also satisfying and that it makes the whole kitchen smell amazing! Plus the leftovers for the next two days made awesome lunches at less than 450 calories a pop. #winning

Note: I am not from Cincinnati, nor have I ever had authentic Cincinnati chili. I know there are individuals who are very particular about their Cincinnati chili and how it is prepared. I am not claiming this as “authentic” Cincinnati chili, I am just claiming this to be a damn good recipe.

INGREDIENTS

2 tsp olive oil
1 lb ground turkey
1 tbsp garlic, minced
1 onion, chopped (divided)
15 oz can diced tomatoes
15 oz can kidney beans, rinsed and drained
1 1/2 tbsp Worcestershire sauce
1 tbsp red wine vinegar
1 tbsp chili powder
1/2 tbsp unsweetened cocoa powder
1 tsp cinnamon
1/8 tsp nutmeg
1 tsp cumin
1/4 tsp black pepper
1/4 tsp cayenne pepper
1/2 c water
spaghetti noodles
cheddar cheese, shredded

STEPS

  • In a large pot heat olive oil over medium-high heat.
  • Place the ground turkey in the pot and cook for about 8–10 minutes making sure to break up the chunks with a spatula.
  • Add in most of the chopped onion and cook for 3–4 minutes. (Note: Save a couple tablespoons of the onion for garnish.)
  • Once the onion has had a chance to cook add in the tomatoes, beans, Worcestershire sauce, red wine vinegar, chili powder, unsweetened cocoa powder, cinnamon, nutmeg, cumin, black pepper, cayenne pepper, and water.
  • Bring the liquid to a boil and then reduce heat to a simmer.
  • Partially cover the pot and simmer for 45 minutes making sure to stir occasionally.
  • Add water as needed to keep the mixture “saucy.”
  • Serve the sauce over cooked noodles and garnish with shredded cheddar and some chopped onions.
Dinners

Recipe—Creamy Tomatillo Chicken

Tomatillos are one of those things that I am just figuring out what to do with. I remember as a kid peeling the husks off them all summer long since my mom grew them in her garden but all I remember her really making was her tomatillo salsa.

Every once in awhile I end up with a small bag of them from a friend or our produce delivery. Never enough to actually make a whole batch of salsa with. But now I can say I have two recipes that use tomatillos. One is my green chicken chili, which I promise to post soon, and the other is this incredible Creamy Tomatillo Chicken recipe.

If you can prepare the sauce the night before it is perfect for a busy workday. Just come home, take the marinated chicken out of the bag, and bake. After marinating for that long you are sure to get a super juicy and flavorful chicken breast. The ranch gives it a nice refreshing quality while the cilantro and lime give it a little zip! While I served this with rice which was awesome, I really want to try the chicken chopped up over some greens with corn, black beans, and some red bell pepper. The sauce would make for an amazing dressing over a little southwest salad!

INGREDIENTS
1 c mayonnaise
1/2 cup buttermilk
1 package dry ranch dressing mix
2 1/2 tsp garlic
1 c cilantro leaves
4 tomatillos, husked and chopped
1 tsp lime juice
4 boneless skinless chicken breasts

GARNISHES (Optional)
Lime wedges
Extra cilantro leaves

STEPS

  • Add into a blender the mayonnaise, buttermilk, ranch dressing mix, garlic, cilantro, tomatillos, and lime juice.
    Blend until well combined and transfer about half of the mix to a one-gallon Ziploc Bag.
  • Add the chicken to the bag and seal tightly.
  • Store the chicken in the fridge and marinade anywhere from 30 minutes to overnight.
  • Transfer the remaining marinade in a small bowl, cover, and place in the fridge until ready to serve.
  • When ready to begin cooking preheat the oven to 375º and transfer the chicken breasts to a baking dish.
  • Dispose of the leftover marinade.
  • Bake the chicken for 20–25 minutes or until cooked completely through.
  • Transfer the cooked chicken to the plate and poor the additional sauce over the top.
  • Garnish with a lime wedge and some fresh cilantro leaves.
  • Enjoy! 

Recipe adapted from Creme de la Crumb.

Dinners

Recipe—Lamb Meatballs Over Couscous with Feta

Some of you may remember from my Lamburger post quite some time ago about my dad living next to a sheep farm. (If not, go check it out, seriously amazing recipe and a fun little story.)

Well as a house-warming gift my incredible dad and stepmom gave us an ice chest full of all sorts of wonderful cuts of lamb and even some pork! That is probably the best and most practical housewarming gift you could give a person right? Okay, maybe the best housewarming gift you could give a foodie. Daddy knows me all too well. Thankfully there was lots of ground lamb in the mix so I have been able to make this awesome dish a couple of times recently.

The lamb meatballs have a super unique flavor with the chopped up bits of apricot which keeps them super moist. I serve them over a bed of couscous with a little Athens salad made up of cucumber, tomatoes, and red onion. I love how light and refreshing the entire meal is! Seriously a fave recipe of mine and it just looks so darn pretty on the plate! Plus this recipe takes less than 25 minutes to make. #winning

INGREDIENTS
1 lb ground lamb
1/3 c dried apricots, chopped
1/2 tsp coriander
1 small red onion, half finely chopped and half thinly sliced
kosher salt and pepper
1 cup couscous
4 tbsp olive oil
4 tbsp lemon juice
2 tomatoes, sliced
1/2 cucumber, sliced
1/2 feta, crumbled

STEPS

  • Turn the oven on to broil.
  • In a bowl combine the ground lamb, apricots, coriander, the finely chopped red onion, salt, and pepper and mix until well combined,
  • Form the meat into 1 1/4″ balls and place them in a baking dish.
  • Place the dish in the oven on the middle rack and cook for 8–10 minutes.
  • While the lamb meatballs are cooking, prepare the couscous per package instructions.
  • In a small bowl whisk together the olive oil, lemon juice, and some salt and pepper.
  • Once the meatballs are couscous are done it’s time to plate.
  • Place a nice size scoop of the couscous in the center of the plate and top with 3–5 meatballs.
  • Place the sliced tomatoes, cucumber, and red onion on the plate next to the couscous.
  • Drizzle the lemon olive oil dressing over everything on the plate and then finish off with the crumbled feta cheese.
  • Dinner is ready to serve!

Recipe adapted from Real Simple.

Dinners

Recipe—BBQ Chicken Calzones

One of my favorite pizzas has got to be the BBQ Chicken pizza from California Pizza Kitchen. I know I know it is totally not traditional pizza. I guess I just like how light it is and that it is completely different. They have this perfectly thin crust, light on the cheese, and then you get a flavor packed punch from all the BBQ sauce and then the unexpected cilantro. Somehow it just works!

I decided to try and duplicate this recipe but opted for calzones just for something different. They were awesome! And best of all the recipe made more than enough for the three of us so I was able to freeze them and had another nights worth of dinner for later that month.

This recipe was incredibly easy to make and I even brought my little guy in the kitchen to assist. He had a blast helping to assemble them! I don’t think this recipe took us more than 40 minutes. I spent about 20 minutes prepping and putting them together and another 20 to bake them. While they are baking throw together a quick salad and dinner is done!

Note: If you plan on freezing some, be sure to freeze them uncooked. I place the uncooked calzones on a wax paper lined baking sheet and put them in the freezer. Once they are frozen solid I place them in an airtight Ziploc bag. This keeps them from sticking together. When you are ready to enjoy them just place them on a parchment paper lined baking sheet and bake at 375º for about 20–25 minutes.

INGREDIENTS
1 can refrigerated pizza dough (I like Pillsbury)
1 c bbq sauce
1 rotisserie chicken shredded
1/2 red onion, thinly sliced
2 c mozzarella, shredded
1/4 c cilantro, chopped

STEPS

  • Preheat oven to 375º.
  • Cut your pizza dough into 6–8 pieces.
  • Lightly flour a cutting board and roll a piece of the dough out into a nice even circle. You want to get it pretty thin.
  • Add a spoonful of the BBQ sauce to the rolled out dough and evenly spread it around using the back of a spoon. (Avoid the edges so that the dough will stick to itself when you go to close them up.)
  • Add a nice little pile of the chicken to the center of the rolled out dough and top with a few slices of the red onion, a sprinkling of the cheese, and a couple pinches of the cilantro. (Make sure none of the filling is near the edges.)
  • Carefully fold the calzone in half and go around the outside edge rolling it up tightly so none of the toppings come out when baking.
  • Place the assembled calzone on a parchment paper lined baking sheet.
  • Continue assembling the rest of the calzones and placing them on the baking sheets. (Note that you will probably need two sheets to hold all of them.)
  • Once they are all assembled and loaded up on the baking sheet, bake them for 15–20 minutes or until the crust is a nice golden brown.
  • Remove the sheet from the oven and allow them to cool for 5 minutes before serving.
  • Optional: Serve with an extra side of BBQ sauce or ranch if you’d like.
  • Enjoy!

If you like this unique pizza recipe then you should give this one a try too!

Shrimp and Pesto Pizza 

Dinners

Recipe—Tangy Shrimp Tacos with Chipotle Cream

I am a sucker for tacos! I love tacos. Doesn’t matter what you fill them with, it is all good in my book. If there is meat and some sort of fresh produce in the tortilla you really can’t go wrong.

These are some of my favorite tacos during the summer because they are relatively easy to make and they are so light and refreshing! The tangy citrus slaw goes great with the spicy chipotle cream. I have made these when having company over for dinner and served them with my cilantro lime rice and some black beans for an awesome dinner. Cinco de Mayo is just around the corner so be sure to mark this recipe and give them a try. And for the ultimate meal, don’t forget the mango margaritas!

Note: The shrimp can be cooked in a skillet or over the grille. It is personal preference. If you decide to grille just skewer the shrimp on a kabob and cook for 3–5 minutes at 400º.

SHRIMP INGREDIENTS
1 tsp kosher salt
2 tbsp honey
2 tbsp lime juice
1/2 c tequila (I prefer white)
2 tbsp garlic, minced
1/4 tsp cumin
1/4 tsp chili powder
2 lb shrimps, peeled and deveined

COLESLAW INGREDIENTS
1/4 c lime juice
1/4 c orange juice
1/4 c extra virgin olive oil
2 tsp dijon mustard
4 c red cabbage, chopped
salt and pepper

CHIPOTLE CREAM INGREDIENTS
1 c sour cream
2 chipotle peppers in adobo sauce

ADDITIONAL ITEMS
10–12 corn tortillas (I am a huge fan of white corn)
Avocado
Cilantro

STEPS

  • Place the shrimp in a large bowl whisk together the kosher salt, honey, lime juice, tequila, garlic, cumin, chili and powder.
  • Once the marinade is well mixed add the shrimp and toss to coat.
  • Place the bowl of shrimp in the fridge to marinade for 30 minutes.
  • While the shrimp is marinating prepare the coleslaw by whisking together the lime juice, orange juice, olive oil, and mustard.
  • Add the red cabbage to the dressing and mix until well coasted.
  • Season the coleslaw with salt and pepper to taste.
  • Place the coleslaw in the fridge.
  • While you are waiting on the shrimp to finish marinating prepare the chipotle cream sauce by placing the sour cream and chipotle peppers into a blender and blend until you have a nice creamy sauce with no chunks. (If you like your food more on the spicy side taste the sauce and add more peppers accordingly.)
  • After the shrimp is done marinating, heat a large skillet over medium-high heat.
  • Add the shrimp and all the marinade from the bowl to the hot skillet and cook for 3–5 minutes stirring occasionally until all the shrimp are opaque all the way through and are pink/orange in color.
  • Warm the corn tortillas either one by one in hot skillet or all at once in the microwave.
  • To assemble the tacos place a scoop of the coleslaw and 3–5 shrimp (depends on size) in each tortilla.
  • Top each taco with some of the diced avocado.
  • Finish off each taco by drizzling some of the chipotle cream over the top and topping of with a little of the fresh chopped cilantro.
  • Serve with a lime wedge and enjoy! Tacos up!

Looking for more recipes like this? Maybe you will love these!

Shrimp Tacos

Crock-Pot Shredded Beef Tacos

Shrimp Enchiladas with Jalapeño Cream Sauce

Dinners

Recipe—Easiest Beef Enchiladas Ever

Over the summer the wonderful people at Del Real sent me a massive party box of all sorts of wonderful goodies to try out. One of the items was a package of seasoned shredded beef (carne deshebrada). As soon as I saw it I thought to myself, “wow, having cooked and seasoned meat all ready to go would make enchiladas a total breeze!”

I decided to try and simplify the usually overly complex enchilada process. The name of this recipe describes it to a “t.” I am a huge fan of enchiladas. I make them fairly regularly but when I do the kitchen ends up in total disarray because of all the work that goes into them. This recipe uses only 5 ingredients but makes enough food to feed a small army.

Note: This recipe makes about 12 enchiladas. Since there are only 2 1/2 people in our household I cooked 4 that night and then put the rest into two 8” x 8” foil containers and froze them. That is 3 nights worth of dinner for about $5 a meal. Who can beat that? Cheap and easy. That is my style.

INGREDIENTS
32 oz package Del Read Shredded Beef
12 soft taco sized flour tortillas
2 (28 oz) can Las Palmas Enchilada Sauce (red or green)
4 c jack cheese, shredded
1 c black olives, sliced

STEPS

  • Heat the meat per package instructions.
  • Preheat oven to 425º.
  • After the meat is done cooking transfer it to a large bowl and toss with 1 1/2 cups of the enchilada sauce.
  • Spray your baking dish(es) with a non stick spray or lightly grease.
  • Pour enough enchilada sauce in the bottom of your baking dish(es) to cover the bottom.
  • On a large cutting board, lay a tortilla out flat and add a scoop full of meat and sprinkle with cheese and a few of the sliced olives.
  • Roll up the enchilada and place seam side down in your “sauced up” bake dish and repeat until you are out of ingredients.
  • Pour the remaining sauce over the tops of the enchiladas.
  • Sprinkle with remaining cheese and olives.
  • Cover with foil and bake for 20 minutes.
  • Remove foil and finish off in the oven for another 10–15 minutes or until the cheese is nice and melted and just starting to brown.
  • Allow the enchiladas to cool for 5 minutes before serving.
  • Top with sour cream or guacamole if desired.

A huge thank you to Del Real for giving me the opportunity to try out several of your products. I love them all! You guys rock!