What a busy weekend. Saturday morning my 7 year old ran a 1 mile healthy kids race. They have a series of these over the race season that kids can do for free. This is the 3rd one he has done, and we actually “trained” for it. I took him out last week and ran 1 mile trying to see if he could get faster each day. He got down to 9:30 on the 3rd time. He may or may not have ended up with 8:55 for the race (depending on how accurate our timing was). But he did awesome!
So after such a busy weekend, this shrimp is a great meal. I am not a big seafood fan, but I do like shrimp. I have kind of been on a shrimp kick lately. I made Crispy Herbed Shrimp, this, and then I have it for our meal plan again this week. I am not sure what is going on, but my husband sure is happy!
I absolutely loved this shrimp. It wasn’t my husbands favorite, but he did eat quite a bit of it. It turns out that anything in a coconut broth, he isn’t a big fan of. He did love the kick from the curry paste though. It was just enough to give it a little kick, but not enough that you needed a drink after every bite. I guess I will have to try another spicy shrimp curry that isn’t made with coconut milk to see how that goes over.
Plump shrimp in a sweet coconut curry sauce, that has just a little bit of a kick. Quick and easy dinner for the whole family.
1 pound shrimp, peeled and devined
1 Tbls olive oil
1 Tbls fresh ginger, grated
2 cloves garlic, grated
1 cup coconut milk
1 Tbls red curry paste
2 tsp fish sauce
Salt and Pepper, to taste
2 green onions, chopped
White rice, cooked
In a medium skillet heat olive oil, over medium heat. Add ginger and garlic to the pan, cook for 30 seconds or until fragrant. Stir in the curry paste, until well combined. Toss in the shrimp, and mix with the paste to coat. Pour in the coconut milk and fish sauce. Cook for about 5 minutes, or until the shrimp are cooked all the way through. season with salt and pepper to taste.
Serve over white rice. Garnish with cilantro and green onions.
What a great weekend! On Friday afternoon my 6 year old and I drove to Minnesota. We went to see my best friend Beth and her family. We got to go out to my favorite pizza restaurant for dinner, and see some other great friends from when we lived there. Saturday was the start of my girls family weekend! It was so nice to spend time with my cousins and my aunts. There was lots of laughs, lots of good food, and lots of shopping! This afternoon was back to reality. Time to drive back to Iowa, and arrive in our empty house. My husband moved to Colorado on Saturday, so this is our new normal. It will definitely take some getting used to. Thank goodness for Skype!
This chicken has a fancy name, but it is super easy to make. I saw this in Cooking Light about a year ago, and I have made it many times since. My son will even eat this! He calls it the chicken with the really good sauce. I couldn’t get this chicken to look pretty, but trust me you need to try it. This is one of those posts where you aren’t proud of the pictures, but the food is just so good you have to post anyway!
I recently saw Polenta Fries on another blog, I can’t remember where though! Her fries looked great. Mine on the other hand were a mess! I believe the recipe is good one though, you can get it here. The herbs were too much for our taste. The fries didn’t hold their shape, as you can see in the picture. I will try these again without the herbs, and maybe cut them skinnier so they cook better. I love the idea of them, I want them to work
1 Tbls Olive Oil 4 small boneless skinless chicken breasts 1 tsp salt 1/4 tsp freshly ground black pepper 1/4 cup white wine 2 tsp Dijon mustard 1/4 cup heavy whipped cream 1/2 tsp flour
Preheat Oven to 350.
Heat an oven proof skillet over medium high heat. Add oil to the pan. Sprinkle both sides of chicken with salt and pepper. Place the chicken in the pan. Cook for about 4 minutes until browned. Turn chicken over, and put the pan in the oven. Bake for about 15 minutes, or until the chicken is cooked through (will vary based on thickness of your chicken). Remove chicken from pan, cover with foil and let stand while you make the sauce.
Return the skillet to medium high heat. Add wine and bring to a boil. Cook for 1 minute or until it is reduced to about 2 Tbls. Scrape the brown bits into the wine. Stir in mustard. Stir together heavy cream and flour until smooth. Add to pan, and bring to a boil. Cook until slightly thick, stirring constantly with a whisk. Pour sauce over chicken to serve. Enjoy!
I think this was one of the first things I pinned when I joined Pinterest! That site is amazing, so much better than just bookmarking. It is addicting, which can be a problem! I love following new people, so join me over there!
I am always struggling for dinners that all of us can enjoy. We are all picky in our own ways, that is undeniable. But my 6 year old is kind of over the top. So if I can get something all of us will eat 75% of the time, I am doing amazingly well. Tacos are one of those that is always a hit! So when I saw this recipe for Taco Pasta I knew I had to try it.
I was so excited for this! I will say that if you do not like spicy foods you really need to use just plain diced tomatoes. I didn’t have plain tomatoes, so I used the can of Rotel that I had. It was fine for hubby and I, but not for my son. We were adding shredded cheddar cheese and crushed tortilla chips to try to cool it down for him. I think he drank 3 glasses of milk during dinner that night! He did like it though, and said if it wasn’t spicy he would eat it again. My husband topped his with cheese too, but that is just because he likes cheese. Don’t mind the mix of pasta shapes, I didn’t have enough macaroni, so I broke some lasagna noodles to fill in. I am looking forward to making this again without the heat.
1 pound ground beef 10 oz small pasta shapes 1 small onion,diced 1 clove garlic, minced 1 (14 oz.) can Rotel tomatoes (or plain diced if you don’t like spicy) 1 packet taco seasoning 3 ounces cream cheese 1/2 cup sour cream Salt and pepper
Cook pasta according to the package directions. Reserve 1/2 cup of the cooking water.
Meanwhile, in a large skillet brown ground beef, and onions over medium-high heat until cooked through. Once the meat is cooked, mix in the garlic and cook for about 30 seconds. Add in the diced tomatoes and taco seasoning. Let simmer over medium heat for about 3-5 minutes.
Stir in the pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce.
I was so excited when I got home the other day and there were packages on my doorstep, that had my name on them! Usually it is my husbands name on the boxes (he has a slight amazon addiction). But I didn’t order anything, what could it be? Foodbuzz had sent me a box of Kikkoman Kara-Age Soy-Ginger Seasoned Coating Mix as part of the Tastemaker Program. I am a huge fan of Kikkoman, I love soy and I love ginger, what could go wrong?! Kara-Age is a popular cooking technique in Japan. Basically it is Japan’s version of a Chicken Nugget.
Inside the box was 2 packets of the seasoning mix. It was so simple to make. You open the season mix, pour in a bag, add in your protein and shake! Pan fry in oil, and you are done. It was so good too! I was very pleasantly surprised. There was so much flavor in this. The chicken stayed super moist and delicious. I am hesitant sometimes with flavored breadcrumbs and other mixes, because I think they are bland and fall short. This one definitely had the soy and ginger flavor bursting through. I sprinkled with chopped cilantro, drizzled with a little lemon juice, and made a quick Ponzu sauce to dip the chicken in. Served with with a small green salad, and we had a great dinner. Next time I might try to bake/broil the chicken to see if I can make it a little healthier.
I didn’t remember to take pictures of my Ponzu Sauce, but it was 1/4 cup Kikkoman Soy Sauce, juice from 1/2 orange and 1/2 a lime, and a splash of rice vinegar. It was the perfect tangy pairing for the chicken.
**This post is part of the Foodbuzz Tastemaker Program with Kikkoman. The seasoning was provided through this program. The opinions in this post are all my own.
This has been a crazy busy week and weekend! I haven’t even turned on the computer in the last 3 days! The start of this week does not look any better, but hopefully by Wed I will be back to normal. At least that is what I keep telling myself! But there is an end in site, so that is good.
So what do you do when you are so busy? Do you rely on takeout, frozen meals, cereal? What? I try to plan ahead for the week, so even in busy times I have a plan and can still eat real food. But I do rely on some convenience items. That is not a bad thing either!
This is one convenience item that I LOVE! It is quick and easy, but it is amazing. The brand Kitchens of India sells premixed season pastes for a variety of Curry and other Indian dishes. We love them! They are authentic in flavor, without all the work. We have tried the Butter Chicken Curry, Chicken Curry and the Hyderabadi Biryani. All 3 of them are truly wonderful, and we eat them even when we are not in a rush!
This one is the Hyderabadi Biryani. You mix in some lemon curd, so it has some sweet and tart and spice. Cook up some rice, and you have an excellent dinner. You could even get some store bought Naan bread and have a full Indian dinner!
Hope you had a great weekend! Hopefully I will be catching up on blogs by the end of the week!