I am SO ready for spring! Around this time every year, I tend to start making more “springy” recipes in the hopes that the weather picks up on my strong hints for warmer weather. And what are more spring than peas especially in this recipe for Orzo Pasta with Peas Lemon and Feta?
This recipe for Kritharoto (Orzo Pasta with Peas Lemon and Feta) is from the most recent Cooking Light magazine.
In this recipe, Kirtharoto (or orzo pasta) is cooked in a chicken stock, tossed with fresh herbs and citrus, and topped with feta cheese. This simple recipe is on the table in under 30 minutes too!
Ingredients:
3 cups unsalted chicken stock or vegetable stock to make vegetarian
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 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.
Like much of the east coast, Philadelphia got hit with a blizzard last weekend. Which meant I had a whole weekend to make a bunch of meals, like this Carrot Ginger Soup!
This Carrot Ginger Soup from Cooking Light is comforting and creamy without any cream! The hint of curry powder brings such a nice warmth to the dish.
It makes 12 servings, so it’s a great recipe to stock your freezer. I love it as a side to my sandwich or salad for lunch!
Ingredients:
3 tablespoons unsalted butter (or margarine to make dairy-free)
3 tablespoons olive oil
1 cup chopped onion
2 tablespoons finely chopped peeled fresh ginger
2 garlic cloves, minced
7 cups fat-free, lower-sodium chicken broth (or vegetable broth to make vegetarian)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #GameDaySnackHacks #CollectiveBias
Now that it’s January, Football Fever seems to be everywhere! If you are planning on hosting friends and family for the big game, I have a great way to feed a crowd without forcing you to be in the kitchen all day (and all game).
With the help of Farm Rich’s Boneless BBQ Chicken Bites, you can make simple but delicious food for a group! The Chicken Bites are made with all white-meat chicken and are breaded to deliver that much needed crispy crunch, then are tossed in a tangy BBQ sauce. Farm Rich Snacks are Real-Life GoodTM and make game day meals a cinch to prepare!
These BBQ Chicken Tacos with Corn Salsa come together in no time, and allow even the pickiest eaters to customize their meal to their liking.
I picked up all of the ingredients needed for the tacos and corn salsa at Walmart. You can find Farm Rich products in the frozen food aisle.
What really makes the corn salsa stand out is roasting the corn in the oven beforehand, which can be done while also cooking the Boneless BBQ Chicken Bites. You can have a little taco bar ready to go in just 30 minutes!
Ingredients (serves 4, multiply as needed):
For Roasted Corn Salsa:
1/2 of (8 oz) package frozen corn kernels, thawed
1/2 tablespoon olive oil
salt and pepper, to taste
1/2 cup canned black beans, rinsed and drained
1 jalapeno, ribs and seeds removed, minced
1/2 red onion, diced (about 1/2 cup)
1/4 pint cherry tomatoes, cut into eighths (about 1/2 cup)
Happy New Year! Our unseasonably warm weather seems to have left with 2015, and colder temperatures are here to stay for a while. This recipe for Chicken Agrodolce with Creamy Polenta from Cooking Light’s December 2015 issue is great for cold nights — it’s comforting without being too heavy.
Agrodolce means “sweet and sour” in Italian. In this recipe, the golden raisins provide the sweetness while the red wine vinegar adds a touch of sour flavor to the sauce. The chicken thighs are simmered in the sauce and served with a creamy polenta to soak up the flavors.
I absolutely love scallops. My fiance on the other hand does not. So I rarely make them. But when I found myself with a fiance-free dinner recently, it was clear what I was going to make!
This recipe for Seared Scallops with Chestnut Puree from Cooking Light makes use of winter-y ingredients such as chestnuts and blood oranges to make a simple but seemingly fancy dinner.
The scallops are seared and placed on a chestnut puree, then drizzled with a blood orange vinaigrette. I added some dandelion greens, which have a subtle bitterness to them that is a nice contrast to the sweet chestnut puree.
Ingredients:
1 cup packaged precooked chestnuts
1/2 cup packaged precooked chestnuts, finely chopped
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #HolidayWithChobani #CollectiveBias
I come from an Irish family, so mashed potatoes are a very important part of every large family meal. If it was socially acceptable, I’d fill my plate just with mashed potatoes and gravy at holiday meals.
Mashed potatoes are quite a staple in my life, so I now find myself to be a bit of a mashed potato connoisseur. I like mine super creamy, but don’t necessarily want them loaded with butter to achieve that creaminess.
I personally like to add in Chobani® Non-fat Plain Greek Yogurt. Not only does it deliver the creaminess I am looking for, but it is high in protein (44% of your daily value to be exact) and is low in fat. The yogurt contains no artificial flavors or sweeteners and is only made with natural ingredients that are not genetically modified.
Chobani® Non-fat Plain Greek Yogurt is a simple and tasty substitute for any recipes that use sour cream, mayonnaise, or oil, making it a super versatile product. I almost always have a quart in my fridge for smoothies, baking, and creamy dressings.
This recipe is definitely a favorite of mine. It uses minimal ingredients and is really simple to make! You can also snazz it up however you’d like! I picked up all of my ingredients at Walmart; you can find Chobani with the other yogurts in the Dairy section.
Note: I was sent a coupon for a Kerrygold Product through Cooking Light Bloggers’ Connection. Opinions are mine alone.
We’ve had a rainy few days around Philly. Whenever there is crummy weather, there is only one meal that will suffice: Grilled Cheese!
Kerrygold has a nicely upgraded version of grilled cheese on their website (adorably named “toasties“) made with their Dubliner Cheese, an aged cow’s milk similar to cheddar. These Dubliner Cheese Toasties with Prosciutto and Tomato are topped with prosciutto, arugula, and tomato slices, yum!
Kerrygold products are a favorite of mine, you can always find a bit of gold shimmering from my butter dish. Their cheese is also amazing! The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. (I’ve used Kerrygold’s Garlic and Herb Butter and my trusty Dubliner Cheese before in this post for Spinach-Chive Potato Bites.)
Ingredients (makes one sandwich):
2 slices marble rye
2 1/2 ounces Dubliner Cheese, thinly sliced
1/2 ounce thinly sliced prosciutto
1/4 cup arugula leaves
2 to 3 slices tomato
Salt and pepper, to taste
2 teaspoons Kerrygold Irish Salted Butter, at room temperature
I had a sad surprise this weekend. I opened my freezer to grab a quart of tomato sauce only to find I was all out!
Time to make another batch of sauce, so I decided to make Homemade Marinara Sauce!
This time around, I have a nifty new tool to help make my marinara sauce: OXO’s new Illuminating Digital Immersion Blender.
The immersion blender has six digital controls so you can pick the perfect speed for whatever it is you need blended. Just turn the dial at the top of the immersion blender to adjust the speed; a backlit LED indicator clearly shows your speed selection.
To start blending, you just press down on the wide, soft-touch power button located on the top half of the blender. The handle is nonslip, even when hands are wet.
source: oxo.com
The head is made of nylon, which won’t scratch your bowls or cookware while it blends.
source: oxo.com
A really nifty spec is the soft-glow LED headlight that illuminates the pot while you blend, which is super helpful when making a large batch of soup or sauce in a tall pot. A softer version of the light remains on the entire time the blender is plugged in for safety.
The immersion blender comes with a measuring beaker with a silicone lid that holds up to 3 cups. You can blend right in the beaker, then top with the lid to store whatever you don’t use immediately.
When finished using the blender, the cord wraps securely around the blender body for tidy, compact storage, great for my small kitchen!
source: oxo.com
The blender is a super helpful tool when making soups, dips, smoothies, and sauces. I used it to make a smooth marinara sauce made with canned whole plum tomatoes and sauteed carrots, celery and onions.
The Holiday Season is officially upon us! And what better way to begin the season than with a giveaway? This post and giveaway are brought to you by one of my favorite organizations, World Vision.
The World Vision Gift Catalog is filled with beautiful gift options for this gift-giving season and cover every budget ($10 to $5,100) that help children and families in need worldwide.
The World Vision Gift Catalog offers an alternative (or addition to) traditional holiday gift giving. With a financial contribution, the gift giver can select from dozens of items that you will get while helping a person in need. For example, a gardener may enjoy giving hybrid or drought-resistant seeds to a farmer through a donation of just $17 to help one family. Or a child may be the perfect recipient of a donation of $35 which buys new toys such as stuffed animals, dolls, sports equipment, simple games, and more. Because of donations from leading companies, this gift actually goes 12 times further to provide fun-filled toys (it would buy $420 worth of new toys).
A Chai Toddy is a hot toddy made with chai, which is a tea made with a blend of spices typically including green cardamom pods, cinnamon sticks, ground cloves, ground ginger, and black peppercorns. With the addition of whiskey or bourbon, a Chai Toddy makes for a yummy party beverage, don’t you think?
Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.
I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.
This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.
These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.
