Mango-Lime Shrimp Skillet

 

This is a dinner that comes together quickly using ingredients I almost always have in my fridge and/or freezer.  It's fresh and delicious and always satisfying.

1 lb. shrimp, peeled and deveined (thawed, if frozen)

2 cups frozen mango chunks (thawed)

2 Tbsp olive oil

2 cloves garlic, minced

1/2 tsp chili powder

Salt and pepper, to taste

Zest and juice of 1 lime

Pat the shrimp dry.  Season with salt, pepper, and chili powder.

Heat olive oil in a large skillet over medium-high heat.  Add shrimp in a single layer and cook 1 - 2 minutes per side until pink and just cooked through. Remove shrimp to a plate.

Lower heat to medium.  Add mango chunks and cook 2 - 3 minutes, stirring gently, until warmed and lightly caramelized at the edges.  

Add garlic and cook 30 seconds until fragrant.  Return shrimp to the pan.  Add lime zest and juice.  Toss everything together and cook 1 more minute.  

Add a pinch more salt or a squeeze of lime if needed.  

This is fantastic served with steamed cauliflower.

Homemade Chili Crunch

I recently ran across a recipe that included Chili Crunch.  I didn't have a clue what that was. Apparently, I haven't spent enough time in the Asian aisle at the grocery store.  Well, I found a recipe to make it myself at home.

3/4 cup vegetable oil

6 cloves garlic, finely minced

2 shallots, very finely chopped

1 Tbsp crushed red pepper flakes

1 tsp smoked paprika

1 Tbsp brown sugar

1 1//2 tsp kosher salt

1 Tbsp soy sauce

1 tsp rice vinegar

Warm the oil in a small saucepan over medium-low.

Add garlic and shallots.  Cook slowly, stirring often, until golden and deeply fragrant -- about 8 - 10 minutes.  No rushing; this builds flavor.

Lower heat and add chili flakes, paprika, brown sugar, and salt.  Stir for 30 seconds -- just until bloomed.

Remove from heat.  Stir in soy sauce and vinegar.

Let cool slightly, then transfer to a jar.  It will thicken and get crunchier as it cools.  

This is fantastic drizzled over enchiladas, mixed with sour cream for an instant spicy crema, or added to corn or roasted veggies.  

This will keep in the fridge for 2 - 3 weeks.  

Creamy French Onion Chicken with Potatoes and Broccoli

OMG, it's super cold tonight and I asked Chat GPT for a cozy dinner idea.  This is what we came up with.  I added the garlic to the broccoli and substituted mozzarella for Gruyere.  This is absolutely delicious!

4 chicken breasts or thighs

2 large white onions, finely sliced

2 Tbsp butter

1 Tbsp olive oil

1 tsp sugar

1 tsp dried thyme

Salt and pepper

2 cloves garlic, minced

1 cup chicken broth

1/4 cup Half and Half

1 1/2 lbs baby potatoes, halved, coated with olive oil and salted

2 cups broccoli florets, coated with olive oil, minced garlic, and salt

1 Tbsp Worcestershire sauce

3/4 cup mozzarella pearls

In a large skillet over medium heat, melt butter with olive oil.  Add onions, sugar, thyme, salt and pepper.

Cook slowly 20 - 25 minutes, stirring occasionally until deep golden and soft.  Add half of the garlic in the last minute.  

Deglaze with broth and half and half and add Worcestershire sauce.  Simmer 2 - 3 minutes.  

Toss halved baby potatoes with olive oil, salt and pepper.  Spread them in the skillet nestled among the chicken.  Spoon the creamy onion sauce over everything.

Cover loosely with foil and bake for 30 minutes.

While the chicken roasts, toss the broccoli with a little olive oil, salt, pepper and remaining minced garlic.  Let sit until the 30 minutes has passed.

Remove foil and scatter the broccoli around the pan.

Sprinkle mozzarella pearls over everything.  Return to oven uncovered for 15 minutes.  

Absolutely delicious!!

Yum Yum Sauce

Yum Yum Sauce is a delicious white sauce that is typically found at Japanese steak houses.  We have an easy quick version to make at home and dip everything in.  

1 cup mayonnaise
1 Tbsp butter, melted, but not hot

1 Tbsp ketchup

1/2 tsp seasoned salt

1/4 tsp paprika

Whisk ingredients together and enjoy!  (Don't use a blender or you risk breaking the emulsion.  You'll end up with a liquidy mess.  A delicious liquidy mess, but not the result we are looking for!).  

If sauce is too thick, add water in very small increments until desired consistency is reached.  

 

Lemon-Garlic Green Beans

12 - 16 oz fresh green beans, trimmed
1 Tbsp olive oil or butter 

1 clove garlic, minced

Zest of 1 lemon
Salt and pepper
 

Bring a pot of salted water to a boil.  Add green beans and cook 3 - 4 minutes until crisp-tender.  Drain well.  

Heat olive oil or butter in a skillet over medium heat.  

Add garlic and sauté 30 seconds until fragrant.

Add green beans, lemon zest, salt and pepper.

Toss 1 - 2 minutes until coated and warmed through.  

Blueberry-Balsamic Glazed Chicken Breasts

 

Looking for a tasty and unique dinner idea?  This recipe is both delicious and beautiful, and it will not disappoint.  Give it a try next time you have guests to impress.  

2 - 3 boneless, skinless chicken breasts
Salt and pepper
1 Tbsp olive oil
1 cup fresh or frozen blueberries
1/4 cup balsamic vinegar
1 - 2 Tbsp honey (to taste)

1 tsp Dijon mustard

1 Tbsp butter

3 sprigs of fresh thyme

Pat chicken dry and season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat.

Cook chicken 5 - 7 minutes per side, until golden and cooked through.  Remove to a plate and loosely cover.  

In the same skillet, add blueberries, balsamic vinegar, honey, Dijon and thyme sprigs.

Simmer 3 - 5 minutes, stirring gently, until blueberries burst and sauce thickens. 

Stir in butter if using, then return chicken to the pan and spoon sauce over the top.

Simmer 1 - 2 minutes to glaze.  Serve immediately.  

Cheesy Potato and Ham Casserole

I think it's ham week in my house.  It seems to be the theme.  I love being able to buy diced ham at the grocery store.  It makes it so simple to make dishes like this for dinner.  Who doesn't like ham, potatoes, and cheese for dinner.  This is a perfect winter's night dinner choice.  

4 cups thinly sliced potatoes (about 4 medium potatoes)

1 1/2 cup diced cooked ham

1 chopped white onion

2 cups shredded cheese of your choice, divided

3 Tbsp butter

3 Tbsp all-purpose flour

2 cups milk

1/2 tsp salt

1/4 tsp black pepper

Pinch of garlic powder

Preheat oven to 375 degrees.  Grease a 9 x 13" baking dish.

Melt butter over medium heat in a saucepan.  Stir in flour and cook for 1 minute, whisking constantly.  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Gradually whisk in milk until smooth and thickened (about 4 - 5 minutes).  Stir in 1 1/2 cups of cheese, salt, pepper, and seasonings until melted.  

Layer half of the potatoes in the prepared dish.  Tope with half the ham and onions.  Pour half the cheese sauce over the layer.  Repeat with remaining potatoes, ham, onions, and sauce.  Sprinkle with remaining 1/2 cup of cheese.

Cover with foil and bake for 1 hour.  Remove foil and bake 15 - 20 minutes more, until golden brown and bubbly.  

Let sit 10 minutes before serving so sauce thickens.  

Just add a green veggie and you have a perfect comfort dinner!

Savory Ham & Veggie Strata

This is the perfect snowy day dinner.  It's like bread pudding with meat and veggies.  It's delicious, comforting and filling.  Perfect for a cold winter night dinner.  

4 - 5 cups bread, cubed (day-old is perfect)

1 1/2 cups diced ham

1 cup carrots, diced small

1 cup green beans, cut small

1 cup celery, diced

6 large eggs

1 1/2 cups milk or half and half

2 Tbsp butter

1/2 tsp salt

1/2 tsp black pepper

1 cup shredded cheese, your choice

Pinch of thyme

Preheat oven to 350 degrees.  Butter a 9 x 13" baking dish.

Melt butter in a skillet.  Sauté carrots and celery 4 - 5 minutes until just softened.  Add green beans and cook 1 - 2 minutes more.  Remove from heat.

Spread 1/3 of the bread cubes in the baking dish.  Top with half the ham and veggies and sprinkle with half of the cheese.  Repeat layers, finishing with bread on top.

Whisk eggs, milk, salt, pepper and thyme.  Slowly pour evenly over the dish.  Press bread gently so it absorbs.  

Cover loosely with foil.  Let sit for 30 minutes or refrigerate overnight for deeper flavor.

Bake for 25 minutes leaving foil in place.  Remove foil and bake another 20 minutes until puffed, golden, and set in the center.  

Rest 5 - 10 minutes, then slice and serve.  

Healthy, comforting, and delicious . . . all in one dish.

 

Crisp Apple Slaw

Slaw

3 cups shredded green cabbage

1 large crisp apple, julienned or thinly sliced

1/4 cup thinly sliced red onion

2 Tbsp chopped fresh parsley

Dressing

3 Tbsp apple cider vinegar 

2 Tbsp olive oil

1 1/2 Tbsp honey

1 tsp Dijon mustard

Salt and pepper to taste

In a large bowl, combine cabbage, apple, red onion, and parsley.

In a small bowl, whisk together vinegar, oil, honey, Dijon, salt and pepper.

Pour dressing over slaw and toss well. 

Let sit 10 - 15 minutes before serving to soften slightly and meld flavors.

Taste and adjust -- more honey for sweetness or vinegar for extra tang

Lemon-Garlic Zucchini & Yellow Squash

Zucchini and yellow squash are two veggies I have in abundance all summer and fall thanks to my garden.  I'm always looking for new and creative ways to use them.  This dish is very tasty and makes a good side for my favorite steak dinner night. 

2 medium zucchini and/or yellow squash
1 1/2 Tbsp olive oil
1 Tbsp butter

2 cloves garlic, minced

Salt & freshly ground black pepper

Zest of one lemon

Juice of one lemon

1/4 cup breadcrumbs (panko works best)

Grated Parmesan

Heat a dry skillet over medium heat.  Add breadcrumbs and toast, stirring often, until golden and fragrant (2 - 3 minutes).  

Transfer to a small bowl and set aside.

Slice squash into 1/4 - 1/2" rounds or half-moons.

Pat dry with a paper towel (helps avoid sogginess).

In the same skillet, heat olive oil and butter over medium-high heat.

Add squash in a single layer (work in batches, if needed).

Let cook 2 - 3 minutes without to get light browning.

Flip and cook another 2 minutes until just tender.  

Reduce heat to medium- low.  

Add garlic and cook 30 seconds until fragrant.

Add lemon zest and a squeeze of lemon juice

Season with salt and pepper

Transfer to a serving dish.

Sprinkle with toasted breadcrumbs.

Finish with a dusting of grated Parmesan.