Sheet Pan Shrimp Boil

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y.u.m.

INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay Seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  • In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  • In a small bowl, combine butter, garlic and Old Bay Seasoning.
  • Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  • Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  • Serve immediately with lemon wedges, garnished with parsley, if desired.

*www.damndelicious.net

Posted in Meats, Seafood, Side Dishes/Vegetables | Leave a comment

Roasted Brussel Sprouts and Apples

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INGREDIENTS:

  • 1 lb. brussels sprouts, trimmed and halved lengthwise
  • 1 apple, cored and sliced   (I cut mine into smallish chunks.)
  • 1 tbsp. olive oil
  • salt + pepper to taste
  • 1/4 c. dried cranberries
  • 1/4 c. chopped walnuts
  • 1 tbsp. maple syrup  (I’m not a fan of maple syrup.  I used about 1/2 tbsp. honey.)
  • parmesan cheese  

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400 degrees.
  • Toss brussels sprouts and apple slices (chunks) with olive oil, salt, and pepper on a rimmed baking sheet. Bake for 25-30 minutes or until brussels sprouts are tender and browned on edges, stirring halfway through cooking time.
  • Transfer brussels sprouts and apple to large bowl. Stir in cranberries, walnuts, and maple syrup (honey).  I grated parmesan cheese over the top.

*www.ohmyveggies.com

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Bangin’ Chicken Salad

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INGREDIENTS:

  • olive oil spray
  • 2 tsp olive oil
  • 6 tbsp whole wheat Italian seasoned breadcrumbs
  • 2 tbsp panko
  • 16 oz (2 large) skinless boneless chicken breasts, cut into 24 1-inch chunks
  • kosher salt and pepper to taste
  • 4 cups shredded romaine
  • 1 cup shredded red cabbage

For the Bang Bang Sauce:

  • 2 1/2 tbsp light mayonnaise
  • 2 tbsp scallions, chopped fine plus more for topping
  • 1 1/2 tbsp Thai Sweet Chili Sauce
  • 1 tsp Sriracha (or to taste)

PREPARATION INSTRUCTIONS:

  • Preheat oven to 425°F. Spray a baking sheet with olive oil spray.
  • Put the olive oil in one bowl and the breadcrumbs and panko in another.
  • Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.
  • Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet.
  • Lightly spray the top with olive oil spray then bake 8 – 10 minutes. Turn over then cook another 4 – 5 minutes or until cooked though.
  • Meanwhile combine the sauce in a medium bowl.
  • Put shredded romaine and cabbage in your serving bowl.
  • When the chicken is ready, add to salad.  Drizzle sauce over the top and enjoy!!

*www.skinnytaste.com

Posted in Meats, Salads | Leave a comment

Enchiladas Verdes

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tasty, quick, and uncomplicated

a.k.a

the perfect weeknight dinner

INGREDIENTS:

  • 1 lb (2) boneless, skinless chicken breasts
  • 1 onion, halved and divided
  • 1 teaspoon kosher salt
  • 18 white corn tortillas  (I used whole wheat.)
  • 3 cups salsa verde, jarred or homemade
  • 1 cup crumbled queso fresco
  • cilantro
  • sour cream, optional to serve

PREPARATION INSTRUCTIONS:

  • Preheat oven to 400F.
  • Place the chicken breasts in a stock pot along with 1⁄2 an onion and salt and cover with water. Bring to a boil and simmer until cooked through, about 20 minutes. (While I was at work, I cooked the chicken breasts in a slow cooker, set to low, with about 1/3 cup of chicken broth. This made the prep faster.  Always important on the weeknights!)
  • Remove chicken from the water (or slow cooker) and let cool slightly. Shred chicken with two forks and set aside.
  • Mince the remaining onion and add to the shredded chicken.
  • In batches, place 6 tortillas on a microwave safe dish and microwave 40 to 50 seconds to make them pliable so they don’t crack. Keep them covered with a dish cloth to stay warm, then working one by one dip each warm tortilla in green salsa. Scoop two rounded tablespoons of chicken into each tortilla and roll tightly. Place in a large casserole dish, seam side down, in a single layer. Repeat with the remaining tortillas and chicken.
  • Drench entire pan with 1 cup sauce and sprinkle with crumbled queso fresco.
  • Bake, covered in oven for 25 to 30 minutes. Remove from oven. Sprinkle chopped cilantro on top. Serve with sour cream or additional queso fresco, if desired.

*www.skinnytaste.com

Posted in Casseroles, Meats | Leave a comment