I have been doing my best to pack myself lunches for work. One of my favorite “lunch meals” is a bowl (either rice or another grain) topped with veggies and a protein. My latest creation, this Shrimp Barley Bowl with Tomato Radish Salad was inspired by some nifty new tools I had sent to me from OXO.
The Rice & Grains Washing Colander is great for tiny grains that require rinsing to wash impurities and starch from the grains, like rice, quinoa, buckwheat, and barley. The small holes in the colander allow water to drain slowly, while preventing the grains from falling through.
The Large Hand-Held Mandoline Slicer has seven thickness options to get the perfect slick thickness depending on what you need. The food holder can be placed on top of whatever you are slicing for safety, and the non-slip notches allow you to slice directly over bowls if needed. For this recipe, I used the lowest setting to make paper thin radish slices.
The Grape & Tomato Cutter quickly and easily quarters grape tomatoes, pitted olives, and grapes, just insert the produce and push down to use.
This recipe combines nutty barley with peppery arugula, sweet tomatoes, crunchy radishes, and grilled shrimp for a really tasty meal, cold or hot!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ShrimpItUp #CollectiveBias
We all have nights that you don’t have time to run to the grocery store before heading home for dinner. These nights happen to me more than I’d like to admit, but I try to keep myself prepared for them by keeping my freezer stocked and my pantry full.
This recipe for Butterfly Shrimp over Asparagus Pasta is a great “pantry meal;” almost all of the ingredients are made with things from your freezer or ingredients you almost always have on hand. The star of the recipe is those deliciously breaded SeaPak® butterfly shrimp on top of the pasta, because, let’s be honest, most dinners are better with a little bit o’ shrimp!
I picked up a Party Size box of SeaPak Butterfly Shrimp from my local Walmart, which you can find in the freezer section. (There are a few SeaPak varieties available, so for good measure, I also grabbed a Party Size box of Coconut Shrimp, yum!) Walmart may not typically be your first thought for frozen section seafood products, but SeaPak delivers solid quality seafood in a bunch of varieties (plus, they are super tasty). To save even more, there is a coupon for $0.75 off any SeaPak product available now!
The party size is great because you can either serve a crowd easily, or make as much as you want and freeze the rest for later. One box delivers 7 servings, so my fiance and I have them on hand for multiple meals!
Ingredients (serves 4):
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Cook pasta according to package directions for “al dente.” Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
frozenflipped after 6 minutescooked
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn’t seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
What I like best about this recipe is that you can adjust it to substitute whatever you have on hand! Throw in some frozen peas or broccoli instead of the asparagus, or use a different type of pasta (rotini? bowties? whatever you want!). Just don’t forget the shrimp on top!
1/2 of the party size box of Seapak Butterfly Shrimp
1/2 box (~6 oz) spaghetti
1 8 oz package frozen asparagus spears
4 tablespoons unsalted butter
salt and pepper, to taste
1/2 cup chicken or vegetable broth
1/4 cup heavy cream
1/4 cup shaved Parmesan cheese
the juice of 1/2 lemon (save the other 1/2 for serving)
1/4 cup parsley, chopped (optional)
Instructions
Cook pasta according to package directions for "al dente." Drain, saving about 1/3 cup of the pasta water. Set aside.
While waiting for the pasta to cook, bake the butterfly shrimp. Preheat your oven to 425°f. Add half of the shrimp in a single layer to a baking sheet. When the oven is preheated, add to the oven on the middle rack. Bake for 11-12 minutes, turning the shrimp over half way through.
Steam the frozen asparagus according to package directions, but cook for only half the time given on the package (they will finish cooking in the dish). Remove, and when cool enough to do so, chop into bite sized pieces (about 1 inch long).
Add the butter to a large saute pan over high heat. When melted, add the asparagus, stirring to coat.
Season with salt and pepper and cook for 2 minutes. Add in the broth and pasta. If there doesn't seem to be enough liquid, add a bit of the reserved pasta water until you think there is enough liquid. Cook for another minute, stirring to combine.
Add in the heavy cream and Parmesan cheese, stirring to evenly coat everything in the mixture. Remove from heat and squeeze the lemon juice over the dish.
If using, sprinkle with parsley and mix to combine. Spoon into 4 separate bowls and top with the SeaPak butterfly shrimp.
This recipe is a staple in my house, I make it almost every week! This salad is a great way to get dinner on the table quickly while still delivering a healthy meal.
I found this recipe in the Cooking Light Real Family Food cookbook, but adapted it slightly.
The real star of this dish is the lemony Caesar dressing, which is so simple to make!
Breakfast Night inspiration including sample Breakfast Night recipes
Krusteaz is also offering one I Can Cook That reader the same starter kit listed above! Details after the recipe. Krusteaz currently also has a coupon for $0.50 off any one pancake or waffle mix.
My fiance loves breakfast for dinner, so I decided to make a savory pancake topped with sunny side up eggs to celebrate National Pancake Day!
Krusteaz’s Buttermilk Pancake Mix makes this recipe a cinch to prepare! Just add some additional ingredients and you have a delicious dinner ready in minutes!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #ChineseNYeats #CollectiveBias
Next Monday begins the Year of the Monkey, according to the Chinese Lunar New Year calendar. Celebrations are held around the world, particularly in places with large Chinese populations, including Mainland China, Hong Kong, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia, and the Philippines. Locally, Philadelphia’s Chinatown holds a bunch of different events to celebrate, including a parade and a midnight dance performance on the 8th.
My favorite place in the city, Reading Terminal Market, along with the Philadelphia Chinatown Development Corporation, is featuring demonstrations of the cuisine and cultures of Asia next weekend. To get in the spirit, I decided to make one of my favorite Thai dishes: Pineapple Fried Rice with Chicken.
This recipe comes together really quickly with the help of Minute Rice, Dole and Kikkoman.
For this recipe, I used White Minute Rice, Dole Pineapple Chunks, and Kikkoman Less Sodium Soy Sauce and Sriracha Sauce, which I picked up at my local Wegmans, which were found in the rice aisle, canned fruit aisle, and Asian foods aisle, respectively.
This post is sponsored by Nasoya. All opinions are my own. #MyFarm2Table
I think I may be a taco addict. I don’t think I’ll ever have enough recipes! Most of my taco recipes are pretty meat-heavy, so I’m so excited to share this simple meatless taco recipe using Nasoya Chipotle TofuBaked!
A new flavor from the leading producer of tofu, Nasoya’s Chipotle Tofubaked is low calorie but high in protein, 8 grams per serving. I don’t cook with tofu terribly often, so I was pret-ty excited that this new flavor is pre-marinated and ready to eat, with no pressing required!
The chipotle flavor brings a little heat and a lot of flavor to these tacos, which is balanced out with the avocado cream. These tacos would be great feeding a crowd while watching the game, don’t you think?
Nasoya was also kind enough to send some free product coupons to share with one lucky reader! Details after the recipe.
