Sheet Pan Shrimp

All over the internet you see sheet pan dinners. They are the new one pot meal.  I have three sheet pans and they are well loved. I use them to cook wings, meatballs, shrimp, salmon, roast vegetables and not to mention all the cookies we make on them.

I usually make sure I have a bag of frozen shrimp in the freezer so that I can throw together a quick and easy meal. This is one of the simplest and tastiest recipes you can make.

Sheet Pan Shrimp

Ingredients

1 pound cooked frozen shrimp, defrosted

Juice of 1 lime

½ teaspoon of salt

Pinch of ground black pepper

1 teaspoon of agave

½ cup of diced red onion

1 to 2 diced sweet peppers (or broccoli)

2 teaspoons vegetable oil

½ teaspoon of salt

1/8 teaspoon of ground black pepper

Directions

Preheat oven to 375 degrees. In a medium bowl mix lime, salt, pepper and agave. Toss shrimp in the lime mixture and let sit while you prepare the remaining ingredients. Combine onion and vegetables on sheet pan with vegetable oil, salt and pepper and cook for 10 minutes. Remove from oven and add the cooked shrimp. Roast for another 10 minutes and serve over rice or polenta or inside a tortilla.

You can easily make this recipe solely with vegetables so it is easy to make this vegetarian, vegan and its already gluten free! It is such a versatile recipe! Let me know what you like to make on your sheet pans.

Raspberry Lemon and Thyme Tiramisu

Fancy dessert alert! It looks fancy, tastes light and delicious, yet is very easy to make. You can make it beforehand and bring with you wherever you are going or if you are hosting it would look beautiful on your holiday table.

Raspberry Lemon and Thyme Tiramisu

Ingredients

8 ounce tub of mascarpone

1 cup heavy whipping cream

Zest of 1 lemon

¼ cup of powdered sugar

½ cup of thyme simple syrup (1 cup sugar and 1 cup of water brought to a boil with 3 sprigs of thyme, cook for 5 minutes and allow to cool. Store in fridge.

1-5.3 ounce package of Scharr gluten free lady fingers (or your favorite)

1 dry pint of raspberries (any berries really would work)

¼ cup of melted chocolate chips, optional.

Directions

Mix (with an electric mixer) mascarpone, whipping cream and lemon zest until combined. Add the powdered sugar and mix until fully combined. Put 1/3 of the cream mixture on the bottom of a small glass dish (I use a rectangular 6 cup -1.5 liter, pyrex dish). Dip each lady finger in the simple syrup and place a layer of them on the cream. Place a layer of the raspberries over the lady fingers. Repeat. On final layer of raspberries add the final 1/3 of the cream and then top with more fresh raspberries.

Optional: melt the chocolate chips in the microwave and then drizzle on top of the raspberries.

The simple syrup is also useful for cocktails. Most brands of Limoncello are gluten free, but check with the company to make sure if you are making this for an adult with celiac disease.

Lemon Thyme Martini

Ingredients

1 1/2 ounces of Thyme simple syrup

3 ounces of Limoncello

3 ounces of Vodka

Directions

Pour into a cocktail shaker over ice. Shake and pour into a martini glass. Garnish with a sprig of thyme.

Tis’ the season! Enjoy this twist on tiramisu. More than half way through this month of posts. Hopefully there have been some recipes that you all have enjoyed. If you have made something, let me know how it turned out! I would love to hear about it!

Hot and Sour Soup to Warm your Soul

This is one of my favorite soups of all time! It is warm, comforting and absolutely delicious! I could eat this every day, especially now that the weather is cold. I was turned onto hot and sour soup when one of our local take out places brought me a free one. Their ploy worked! I was immediately hooked and had to add it to our order each time. To make it more cost effective I had to figure out how to make it at home. I looked at various recipes online but couldn’t find one that replicated that comforting flavor, so I played with it on my own and this is what I came up with! Enjoy!

Hot and Sour Soup

Ingredients

2 Tablespoons of vegetable oil

¼ teaspoon of sesame oil

About ½ pound of shiitake mushrooms, diced

2 cloves of garlic, minced

¼ teaspoon chili paste (I use Gourmet Garden)

Pinch of white pepper (add more if you want it to be spicy, careful though a little goes a long way)

1/3 cup soy sauce (make sure it is gluten free, if making this GF. I use La Choy Low sodium)

1/3 cup rice vinegar

2 cups beef stock

2 cups chicken stock (or you can use all vegetable stock or all beef or all chicken, it tested best with the mixture )

3 Tablespoons corn starch

3 Tablespoons water

1 egg, beaten

7 ounces (about half of a package) of extra firm tofu, diced

3 green onions, sliced

Directions

In a large soup pot over med-high, heat the vegetable oil and sesame oil. Add the mushrooms, garlic, chili paste, white pepper and stir. Cook for a couple of minutes, until fragrant then add soy and vinegar, stir and allow to simmer for 3 to 4 minutes. Add stock and simmer for another 5 to 6 minutes. In a small bowl combine corn starch and water then pour into the soup and stir. Cook for another couple of minutes and add beaten egg while stirring. Add tofu and green onions. Stir and then serve!

Note: This is a mild version, not very spicy. Add more chili paste and/or white pepper if you want more heat. Careful with the white pepper!

The first time I made this, I made a batch every week. I could not get enough! And I don’t even like mushrooms or tofu 😉 This is a healthy and satisfying meal that is gluten-free and can easily be made vegetarian or even vegan!

It is the perfect snack or meal to have on hand for family arriving for the holidays. I know I would want some after being on an airplane or in a car all day.

Take some time out of your hectic schedule this weekend and make some soup. Eat it in front of the fire. Realistically you might make it at 10 pm, after the kids are asleep, then eat it standing in the kitchen or hopefully in bed binge watching Netflix. Still, you should try. More soups to come each Friday! Here are the links to some past soups in case your in the mood for something else. (Just remember that if the post is before April 2014 it might need to be adapted to be gluten free – contact me! I can help)

Chicken Noodle Soup

Coconut Curry Sweet Potato Soup

One Pan Roast Chicken with Tomato Sauce

You can never have enough chicken recipes. Chicken is so versatile and often a crowd pleaser. This one pan roast chicken, okay 2 pans, if you count the other one to boil pasta 😉 is easy, delicious and made up of ingredients you probably already have on hand.

Roast Chicken with Tomato Sauce

chicken-with-peas

 

Ingredients

2 Tablespoons of olive oil

4 chicken thighs

Salt and pepper  (unless chicken was brined, then leave this out)

1 small onion, finely chopped

2 cloves of garlic, minced

½ teaspoon oregano

1-24 ounce can of crushed  tomatoes

1 Tablespoon balsamic vinegar

¾ cup of frozen peas

4 ounces of feta

Directions

In a heavy bottomed large skillet, heat olive oil over medium high heat. If you did not brine the chicken thighs, salt and pepper them. Remove chicken and add onions, garlic and oregano to the skillet and cook for a couple of minutes. Add the can of tomatoes and the vinegar. Stir. Place the chicken back into the skillet and place into the oven for 12 minutes, covered.  Uncover and cook for another 25 minutes. Add peas and cook for another 10-12 minutes.  Serve over your favorite pasta or zoodles and crumble feta on top.

roast-chicken-with-tomato-sauce

This fed our family of 5 for dinner plus enough was left over for 3 lunches with the pasta. You can easily double this recipe to feed more or freeze for a quick meal another time.

TIP: If you are going to brine the chicken, here is my brine recipe, but you probably only need to make 1/4 of it since this recipe is for a turkey 🙂

During the holidays you need easy, one pot meals that are good enough to feed guests. Try this or one of these easy recipes:

3 Easy 10 Minute Meals

Super Easy Pasta Night

Stay tuned for the first holiday cookie recipe tomorrow!

What to do with leftover cod

Now, I usually cringe when I hear the words “leftover fish,” but sometimes there is just too much left that I feel bad throwing it out. We had cod, with the compound butter that I made, alongside the turkey on Thanksgiving. Since there was so much other food, there was about a pound of the cod left. I have made fish chowder in the past, using the leftover mashed potatoes, but wanted to try something different, so I made fish sticks. They were a hit! and SO EASY to make.

I had another post set for this morning with my stuffed Italian meatball recipe, but that will wait. This needed to be shared immediately! Here is the initial, also super easy, cod recipe and then the leftovers turned into fish sticks recipe follows.

Herb Butter Cod

Ingredients

2 pounds of fresh cod/haddock or your favorite firm white fish

4-5 Tablespoons herb butter or unsalted butter and a couple of sprigs of fresh thyme(remove leaves) and salt to your taste.

2 lemons, sliced

herb-cod

Directions

Pre heat over to 375 degrees. Line a baking dish with two pieces of foil, crossed, so that you will be able to fold up the sides and completely cover the fish. Place lemon slices over the bottom and lay the fish on top of the lemon. Dot the fish the with herb butter. Close the foil and place the dish in the oven for about 20 minutes, until the fish flakes easy with a fork and is cooked through.

Homemade Baked Fish Sticks

Ingredients

About 1 pound of cooked cod/haddock or your favorite firm white fish

2 eggs

1 teaspoon chopped fresh rosemary, optional

3/4 panko breadcrumbs (use gluten free. I like Ians)

1 Tablespoon cornstarch

1/2 teaspoon of salt

1/8 teaspoon of pepper

fish-sticks-ready-for-the-oven

Directions

Preheat oven to 375 degrees. In a medium sized bowl, flake fish add eggs and rosemary and mix together. I find that getting messy and using my hands is the easiest. In a separate bowl mix breadcrumbs, cornstarch, salt and pepper. Now for the even messier part. The fish mixture will be really wet, but shape it as much as you can and roll in the breadcrumb mixture. Place on a sheet pan that you have sprayed with your favorite non-stick spray (I used Trader Joe’s Canola oil spray). Repeat until you are done with all the fish. Spray the tops with the oil spray as well. Bake for 15 minutes, then using a spatula, flip the fish sticks and bake for 10 more minutes.

fish-stick-meal

Easy and used up the leftovers!  Although now I need to find another way to use my leftover mashed potatoes. I’m thinking soup.

Enjoy these easy recipes and stay tuned for a post every day starting December 1st, counting down to the new year! The posts will be filled with easy dinner recipes, gluten-free holiday treats and meals for a crowd that no one will even guess is gluten free! Stay tuned! Share with family and friends! Click on the buttons on the right or down below.

Note: If the photos look upside down on your browser, please know that I’m working on it. Still troubleshooting. Looks fine on Google chrome, but I have heard on Bing or others that the pictures are cockeyed. 🙂

3 Easy 10 Minute Meals

The election is now behind us and whoever you voted for, we can all agree its time to move forward! Now we can occupy our brains with the holidays instead! Which unfortunately for many can be just as stressful, especially when you cannot rely on take out. I, like many of you have a endless list of things to do: keep the children alive and fed, go to school meetings, do laundry, clean, pay bills, juggle all the activities, work and do more laundry, so I completely understand that dinner needs to be done in 10 minutes time most nights. Especially with the holidays coming, our time is even more limited. These are three of my go to super fast recipes for when dinner needs to be on the table ASAP and hopefully help keep your stress levels down!

Kielbasa and Peppers with Mashed Sweet Potatoes

kielbasa-and-sweet-potato-10-minute-meal

Ingredients

1 Tablespoon of olive oil

1 Turkey kielbasa (make sure it is GF if you need it to be), diced

1 red pepper, diced

1 green pepper, diced

1 package of already made mashed sweet potatoes (I like Wegman’s) or a couple of large sweet potatoes

Directions

Heat your cast iron skillet (or sauté pan) over medium heat with the olive oil in it. Once hot, add kielbasa and peppers, stirring occasionally. Cook for about 5-7 minutes. While that is cooking follow the instructions on your mashed sweet potatoes (or just microwave a couple of sweet potatoes-remember to poke holes with a fork!- and serve with a little butter, salt and pepper). You can either leave out the kielbasa for a vegetarian meal or substitute leftover turkey, chicken, steak or your favorite already cooked sausage.

Asian noodles are always a hit in my house and are a great option for an easy weeknight meal. Healthy, tasty and a great alternative to take-out.

Asian noodles with shrimp and broccoli

asian-noodles-10-minute-meal

Ingredients

1 package of Maifun Rice Sticks or your favorite noodles (GF if you need them to be)

1 pound of shrimp (frozen or fresh, even faster if already cooked!)

1 head of broccoli, roughly chopped

1/3 cup soy sauce

1/3 cup rice vinegar

¼ teaspoon fish sauce, optional

¼ teaspoon sesame oil

2 teaspoons of ginger (either this stir-in paste from Gourmet Garden or minced fresh)

1 clove of garlic, minced

1 teaspoon onion powder

3 Tablespoons lime juice

4 Tablespoons brown sugar

Directions

Cook noodles according to package. Add the broccoli to noodles with 3 minutes left in cook time. Drain all. Mix the soy sauce, vinegar and rest of the ingredients in a large bowl. Toss noodles and broccoli with sauce. Toss in cooked, peeled shrimp and its ready to serve. I serve it with fresh cilantro, chopped peanuts and a couple splashes of siracha. A squeeze of lime juice is also a great way to finish the dish.

If shrimp are fresh or thawed and not cooked, this can still be a quick meal, as long as they are cleaned and deveined! Here is a quick delicious way to cook them. Mix 1/8 cup vegetable oil, splash of sesame oil, 4 cloves of garlic – minced and juice of ½ a lime. Toss with the shrimp and cook for 3 to 4 minutes each side in a 400 degree oven. Cool, peel and toss with noodles.

This dish is extremely versatile. It would also be great with, zoodles (zucchini noodles), rice or cauliflower rice in place of the noodles. You can easily substitute tofu, scrambled egg, leftover chicken, steak or even turkey from Thanksgiving. It is good hot, room temperature and cold.

Having these jack-of-all trade meals in your back pocket will make dinner easier to make with what you have on hand.

Pasta with Pink Sauce

pasta-with-pink-sauce-10-minute-meal

Ingredients

1-16 once package of spaghetti or your favorite pasta (gluten free of course if you need it to be)

1 jar of pasta sauce (or one 15 ounce can of tomato sauce)

4 ounces (1/2 block) of cream cheese

Directions

Cook pasta according to package. While water is boiling, pour pasta sauce into sauce pan and heat on medium. Add cream cheese and stir until combined. It will be clumpy. While pasta is cooking pour pink sauce into a large serving bowl and then add drained pasta. Stir and serve.

This is a great base to add whatever cooked vegetables, leftover turkey, chicken or shrimp if you like. I recently made this and served steamed green beans on the side. Stop and Shop steam in the bag green beans. My husband liked them more than when I buy green beans, clean them and steam or roast. Lesson learned! I don’t need to exert the energy!

These three easy dinners will hopefully make your busy nights less stressful and your holiday leftovers easier to finish and disguise! What are your favorite ways to use leftover holiday food? Comment and let us know! I am working on creating Pins for Pinterest for these recipes, so for now just follow me on Pinterest or follow this page and you will be the first to know when you can save these recipes!

Spaghetti Night!

Your kids have decided this week that they do not like tomatoes or you have to cut them out of your diet, can you still eat spaghetti? Of course! Here is a great recipe I adapted from the KCTS 9 (King County public television) Cooks Family Favorites cookbook (2010). [My Quinoa Butternut Squash Risotto recipe can be found on pg. 323]

Spaghetti with Chinese Sauce (Thank you Lori Lockrey, Scarborough, Ontario!)

1 Tbsp vegetable oil
1 lb lean ground pork (I used ground turkey)
2 cups chicken broth
1/4 cup soy sauce
1 Tbsp sugar
2 cloves garlic, finely minced (I use jarred minced garlic as a timesaver)
1/2 cup cold water
salt
1/2 lb of spaghettini (I used whole grain spaghetti)
2 Tbsp dry sherry or white wine (optional) [I used white balsamic vinegar, which in general is a good substitute for sherry or white wine. You could also use white wine vinegar]
2 Tbsp cornstarch
cooked lobster or shrimp (optional) [I didn’t use, but if you have leftover, go ahead and throw it in]
1/4 cup sliced green onion [I didn’t have any, so I added about 1/4 tsp of onion powder to the ground turkey]
red pepper flakes (optional)

1 cup frozen edamame
1 tsp grated ginger

Heat oil in large frying pan. Add meat and brown. Add broth, soy sauce, sugar and garlic (and onion powder if you don’t have green onions). I also added the ginger at this point. Simmer for about 15 minutes. Bring a large pot to boil with water. Once boiling add salt and spaghettini and cook according to package directions. Drain when done.

Blend the cold water, sherry or wine or vinegar with cornstarch, stir into frying pan. Simmer until thickened. At this point if you are using shrimp or lobster or frozen edamame, add in to warm about 2 – 3 minutes.

Either stir drained pasta into frying pan or dump sauce over drained noodles, and mix and serve. to with green onion (if you are using) and sprinkle with red pepper flakes (if using).

My kids all ate this up! and my husband did too 🙂

If you are ok with tomatoes, here is a quick 15 minute meal that I made tonight (with whole wheat rotini). I conquered my fear of the microplane! This is the first time I have used it since I cut myself twice trying to assemble it and use it Christmas Eve. Granted that was after 2 glasses of champagne 🙂 I set it up and julienned 1 zucchini! So proud!


I sauteed the zucchini in some olive oil with salt, lemon pepper and a little garlic powder. Then added about 3/4 of a jar of tomato and basil spaghetti sauce with a splash of white balsamic vinegar and just heated through. Toss this with pasta + a little mozzarella cheese. Very tasty! Very easy!

Now that I have conquered my fear of the microplane, we will be having lots of thinly cut veggies over the next few weeks 🙂