Sheet Pan Shrimp Fajitas

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I feel like I’m a bit obsessed with sheet pan cooking these days. Anything I can throw on one pan, toss in the oven and POOF! dinner is done!?!? Count me in!

Store this one under SUPER fast and easy weeknight meals that taste delicious!! I mean, it’s pretty hard to mess up tacos and fajitas, right? But this is ready in less than 20 minutes and most recipes like that have no flavor, but this…SO not the case…tons of flavor from the spices and fresh squeezed lime juice. Plus, it’s Cinco de Mayo and I know you haven’t seen enough Mexican food and drink in your feed yet today 🙂

Sheet Pan Shrimp Fajitas
1 1/2 lbs of shrimp, peeled and deveined – you can remove tails, I left mine on for the photo and removed before serving 🙂
1 yellow bell pepper, sliced thin
1 red bell pepper, sliced thin
1 orange bell pepper, sliced thin
1 small red onion, sliced thin
1 1/2 Tbsp olive oil
1 tsp kosher salt
several turns of fresh ground pepper
2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
lime
2 Tbsp fresh cilantro, chopped, for garnish
tortillas, warmed – once I take the shrimp out of the oven, I toss the tortillas in so they get a little char from the broiler. Keep an eye on them though because they will burn quickly. Only need about 1 minute.

1. Preheat oven to 450°F.
2. In a large bowl, combine onion, bell pepper, shrimp, olive oil, salt, pepper & spices. Toss to combine.
3. Spray a baking sheet with cooking spray. Spread shrimp mixture on baking sheet in a single layer.
4. Cook for 8 minutes. Then turn the oven to broil and cook for an additional 2 minutes or until shrimp is cooked through.
5. Squeeze juice from lime over fajita mixture and top with fresh cilantro. Serve in warm tortillas with your choice of topping. We like ours with sour cream.

Enjoy! 🙂

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Loaded Nachos

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I was really feeling that 70°F weather yesterday! And now…back to rain. I can’t wait for more consistently sunny weather. I have so many projects I want to do outside, particularly, finally finishing the back deck. However, that requires paint, so I need to wait for a stretch of at least a few dry days.

On the other hand, the munchkin is officially sitting up…which means crawling is probably not far behind…which means baby proofing. I have plans to DIY some pretty cute baby gates at the 2 sets of stairs in the house as well as the stairs on the deck so that project may need to come first. The list of projects really never gets any smaller. Each time I finish 1 thing, I add 2 more to the list.

So, let’s talk about something less stressful…like these loaded nachos! We have always made sheet pan nachos in this family, but never like this. They usually consisted of some ground chicken, taco seasoning, shredded cheese and salsa and sour cream for dipping. Pretty basic. I decided to make nachos on Superbowl Sunday and this was the result. And let me tell you, we will NOT be going back to the basic version, EVER. I’m not exaggerating when I say that these rivaled ANY restaurant nachos I’ve ever had. And that’s saying a lot…hello…massive plate of nachos at Margaritaville in Vegas.

Loaded Nachos
1 Tbsp olive oil
1 lb ground beef
2 cloves garlic, minced
1 package taco seasoning
12 ozs tortilla chips
1 15oz can refried black beans
1 cup corn kernels, frozen, canned or roasted
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 Roma tomato, diced
1/4 cup diced red onion
1 jalapeno, diced
2 Tbsp sour cream plus 2 Tbsp water
2 Tbsp chopped fresh cilantro

1. Preheat oven to 400°F. Line a baking sheet with foil and spray with non-stick spray.
2. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 5-7 minutes. Stir in taco seasoning. Drain excess fat.
3. While ground beef is cooking, heat refried beans in a saucepan over medium heat until warm throughout, about 5 minutes.
4. Place tortilla chips in a single layer onto the prepared baking sheet. Top with half of the cheeses. Next layer ground beef, black beans, corn and remaining cheese.
5. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes.
6. While nachos cook, mix sour cream and water in a small bowl. You want to just thin out the sour cream so it is easy to drizzle.
7. Remove nachos from oven, top with tomato, onion, jalapeno, sour cream and cilantro.

Enjoy!

Peppercorn-Crusted Lamb Chops w/ Spicy Fig Jam

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I had intentions of posting this much earlier in the week for your Easter dinner ideas. Now, here it is, Friday afternoon, and I’m just getting around to it. SMH. I’m just going to stop planning blog posts by the calendar. I can’t ever seem to stick to it.

Anyway, if you are still deciding what to make for Easter dinner, then yay! I’m not too late. To be honest, these lamb chops are SO simple, you could make them any night or for any occasion. I feel like lamb chops are one of those things that are super intimidating to most people but you really shouldn’t be afraid of them. When I first started to make lamb chops, my biggest mistake was over-cooking them. Lamb should usually be served at medium-rare and mostly pink in the center.

Peppercorn-Crusted Lamb Chops w/ Spicy Fig Jam
1 cup fig jam
4 tsp Sriracha chili sauce
2 Tbsp unsalted butter
2 Tbsp extra-virgin olive oil
2 racks of lamb, fully trimmed and bones frenched
4 tsp kosher salt
1/4 cup coarsely ground peppercorn mélange (mix of pink, white, black and green peppercorns)

1. To make the spicy fig jam sauce, mix the jam, 2 Tbsp water, and Sriracha together in a small saucepan. Warm the sauce over low heat, stirring occasionally. Add the butter to the sauce and stir until incorporated. Set aside while cooking the chops.
2. Position a rack in the center of the oven and preheat the oven to 500°F. Brush 1 Tbsp of the oil over the lamb racks. Season with the salt. Spread the peppercorns on a cutting board, press the top and sides of each rack into the peppercorns to coat. Set aside.
3. Heat the remaining 1 Tbsp oil in a very large oven-proof skillet over medium-high heat. Add one lamb rack, top side down, and cook until browned, about 3 minutes. Transfer to a cutting board. Repeat with the second rack. Interlace the lamb racks, bones facing up, and return to skillet. Roast until an instant-read thermometer inserted into the center of a rack and not touching bone registers 130°F, about 20 minutes, for medium-rare.
4. Let the racks stand at room temperature for 5 minutes. Cut between the bones into individual chops. Transfer 4 chops to each dinner plate and add a large spoonful of sauce. Serve immediately.

Enjoy everyone! And have a fantastic Easter weekend filled with fun, food, friends & family!

Italian Chicken & Tomato Basil Orzo

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Ok mamas…I now have a baby who is suddenly sleeping 10-11 hours at night only waking up once, maybe twice AND taking 1 1/2 to 2 hour naps!!!! I have made a couple changes recently, most notably to his feedings. But I’m wondering, is this normal that there is a shift around 5 months and babies just start napping well? Or is it possible that the feeding changes I made actually made the difference? Just want to know before I go tooting my own horn about sleep training in a blog post 🙂 Haha! That sounds way more “I’m-so-amazing” than I wanted it to.

Anyway…this dinner! I’ve made it twice now, and the second time was just as good as I remembered. It was really simple too, only 1 pot and about 30 minutes (minus putting the chicken in a marinade a couple hours prior), great weeknight meal!

Italian Chicken & Tomato Basil Orzo
For the marinade:
2 Tbsp white wine vinegar
1Tbsp olive oil, divided
1 tsp Dijon mustard
1 tsp Italian herb mix
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
4 boneless, skinless chicken breasts

For the orzo:
1/2 Tbsp olive oil
1 small yellow onion, finely chopped
1 garlic clove, minced
1 red bell pepper, chopped
1 1/2 cups orzo pasta
14 oz can crushed tomato
3 cups chicken stock
1 tsp Italian herb mix
pinch of red pepper flakes
salt & pepper to taste
1/2 cup grated Parmesan cheese
1 cup basil leaves

1. Combine all marinade ingredients and marinade for 1 hour – overnight.
2. Heat 1 Tbsp olive oil in a large non-stick skillet over medium heat, add chicken and cook through, about 8 minutes per side. Remove to a plate and cover with foil.
3. Heat 1/2 Tbsp olive oil in the skillet, increase heat to medium high. Add onion and garlic, cook for 2 minutes. Add bell pepper, cook additional 1 minute.
4. Add orzo, tomatoes, broth, herbs, salt and pepper. Mix, bring to a simmer, lower heat to a simmer. Cook for 10 minutes, stirring frequently. Pasta should be just cooked and still quite saucy. Take it off stove immediately.
5. Stir through parmesan and basil, adjust salt to taste. Spoon into bowls, top with chicken, garnish with more parmesan and basil.

*Original recipe from Recipe Tin Eats

Slow Cooked Shredded Beef Ragu Pasta

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Any stay at home mom’s have trouble keeping track of what day it is? Everyday, literally, everyday, I have to double check what day of the week it is! I guess it doesn’t help that the little man and I don’t have a set agenda, like classes or school, to keep me on track. And, my husband started a new job so his regular schedule has changed as well.

None of this really bothers me, just makes me feel a bit crazy 🙂 I might start looking into Mommy & Me type classes. Is that a thing for babies this age? 3 months…it seems a little young to be in classes? I guess I need to do some research, any mamas with advice, comment away please!

So, I’m not a huge spaghetti fan. At least, not traditional spaghetti, basic noodles with some ground beef and a jar of red sauce. But this…this is not traditional spaghetti…this is INCREDIBLE spaghetti. Slow cooked beef brisket, a rich homemade red sauce made from the juices of the slow simmering beef and noodles soaked in sauce before serving. This is the ultimate comfort food, with hands on time of only 20 minutes, put it on the stove on a Sunday for an amazing Sunday supper and have plenty of leftovers for later in the week. And, by the way, this recipe is from a food blog that I have become OBSESSED with over the last few weeks, Recipe Tin Eats. I have made a few of her recipes and they have all been so delicious.

Slow Cooked Shredded Beef Ragu Pasta
For the Ragu:
2.5 lb beef brisket cut into 4 equal pieces
1 Tbsp salt
Fresh ground black pepper
3 Tbsp olive oil, divided
3 cloves garlic, minced
1 onion, diced
1 cup carrots, diced
1 cup celery, diced
28 oz crushed canned tomatoes
3 Tbsp tomato paste
2 beef bouillon cubes
3 cups water
3 dried bay leaves
Extra salt and pepper to taste
To serve:
1 lb dried spaghetti
Fresh grated or shaved Parmesan cheese
Fresh parsley, finely chopped

1. Pat beef dry and sprinkle with salt and pepper.
2. Heat 1 Tbsp olive oil over high heat in heavy based pot (I used my Calphalon Stock Pot). Add beef and sear each piece on all sides until browned (around 3 minutes total), then remove onto a plate.
3. Turn stove down to medium low and add remaining 2 Tbsp of olive oil.
4. Add garlic and onion and sauté for 2 minutes. Then add the carrots and celery and sauté slowly for 5 minutes.
5. Add remaining Ragu ingredients (except extra salt and pepper) and return the beef to the pot (add the juices too). Turn the stove up and bring it to a simmer, then turn it down to low. Cover the pot and let it cook for 1 hour 45 minutes. Then remove the lid and let it cook for a further 30 minutes until the beef is tender enough to pull apart with forks and the liquid has reduced to be a thick sauce.
6. Do a taste test and adjust the seasoning to your taste with salt and pepper. You can also add a bit of sugar (1/2 tsp at a time) if it is a bit sour for your taste.
7. Turn the stove off and remove the beef from the sauce into a large bowl. Shred it coarsely with 2 forks. Then return it to the sauce.
8. Cook pasta to package directions but cook for 2 minutes less than package directions and save 1 cup pasta water. While pasta is cooking, place 5 cups of Ragu in a very large fry pan (I used a Wok) and heat over high heat.
9. When the pasta is ready, transfer is directly from the pot into the fry pan using tongs. Add 1  cup pasta water to fry pan.
10. Gently toss the pasta for 1-2 minutes, until the sauce water evaporates and leaves you with a thick Ragu sauce that coats the pasta. Add pasta to the remaining Ragu, toss to combine and serve. Top each serving with parmesan and parsley and stuff your face!

 

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Lemon Pepper Flank Steak Tacos w/ Mango Cabbage Slaw

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Both my boys are sleeping at the same time so I finally have some time to post! And by both my boys, I mean my son and my husband. Hubby has been home the last few days; you would think it would be easier for me to get things done when he is home because there is someone else to help take care of the baby. Nope. Somehow, I get way less done. When the baby finally naps we end up watching a movie or making breakfast, just doing things that I wouldn’t normally do during my free time (a.k.a. naptime) when he is at work. I promise I’m not complaining though! Having him home means he gets more time with the baby and seeing and hearing him play with Landon is the sweetest, heart melting thing ever!

I made these tacos a while back and the flavor combo of the lemon pepper steak with the sweet & spicy mango cabbage slaw was perfection! And they were pretty easy to throw together too, great for an easy weeknight meal.

Lemon Pepper Flank Steak w/ Mango Cabbage Slaw
For the steak tacos:
1 1/4 lb flank steak
2 tsp grated lemon rind
3/4 tsp freshly ground black pepper
cooking spray
2 Tbsp fresh lemon juice
1 Tbsp olive oil
1 Tbsp soy sauce
3 garlic cloves, minced
1/4 tsp salt
12 tortillas
1 ounce queso fresco, crumbled (about 1/4 cup)
For the mango cabbage slaw:
3 cups thinly sliced Savoy cabbage
1 cup ripe, peeled, julienne-cut mango
1/2 cup vertically sliced red onion
2 Tbsp cider vinegar
1 Tbsp olive oil
1/8 tsp salt
1/8 tsp freshly ground black pepper
1/2 serrano chili, seeded and minced

1. Sprinkle steak with lemon rind and pepper, pressing to adhere.
2. While steak stands, combine all ingredients for mango cabbage slaw in a medium bowl, toss to coat. Set aside.
3. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on cutting board, let stand 5 minutes.
4. Combine juice, oil, soy sauce and garlic in a small bowl. Cut steak diagonally across grain into thin slices. Drizzle steak with soy sauce mixture; sprinkle with salt.
5. Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred. Divide steak among tortillas. Top each taco with about 1/3 cup mango cabbage slaw and 1 tsp queso fresco.

Original recipe from Cooking Light

4th of July Menu

Happy 4th of July weekend!! With a 3 day weekend this year, I’m sure a lot of you are celebrating with friends and family and indulging in food and fun filled BBQs so I thought I’d compile a few of my favorite past recipes that we continue to go back to again and again, especially on the grill or when we have friends over! Have a safe and happy weekend and I hope I helped you find something to add to your holiday menu!!

Mini Caprese Salads
(Makes 25 salad appetizers)


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8 ozs Mozzarella pearls packed in water
25 basil leaves
1 pint cherry tomatoes, cut in half
25 toothpicks
2 cups balsamic vinegar

1. In a saucepan, over medium heat, simmer 2 cups of balsamic vinegar until it is reduced by half and begins to thicken, about 15 minutes. Remove from heat and allow to cool before step 3.
2. Slide on a toothpick, 1 Mozzarella pearl, a basil leaf (cut smaller or folded), and cherry tomato cut crosswise.
3. Plate the “salads”, sprinkle with salt and pepper, drizzle with vinegar and serve.

Bacon-Wrapped Dates
(Makes 24 dates)

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24 large pitted dates
12 slices of bacon, halved crosswise
1/2 cup blue cheese

1. Preheat oven to 400°F. Place 24 toothpicks in a small bowl of water and let soak for 15 minutes. Line a baking sheet with parchment paper and fit with a wire rack, set aside.
2. Slice dates lengthwise, be careful not to cut all the way through, to make a small pocket for the cheese. Place a small amount of cheese in the center of each date. Wrap a piece of bacon around each date. Secure bacon with a toothpick.
3. Place dates on prepared baking sheet. Bake until bacon is cooked through, about 20-25 minutes.

Moscow Mules
(Makes 1 drink)

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Ice
1/4 cup chilled vodka
1 Tbsp lime juice
6 ozs ginger beer
1/4 of a lime, cut into a wedge
1 sprig of mint leaves

Fill copper mug with ice. Pour vodka, lime juice and ginger beer over ice, stir. Squeeze lime wedge into drink, drop squeezed wedge in, stir and garnish with mint leaves.

Slow Cooked BBQ Ribs
(Makes 12-13 ribs, depending on size of rack)

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1 rack pork spare ribs
1/2 cup pork rub
1 cup BBQ sauce

1. Rub entire rack of ribs with pork rub, front and back. Double wrap in foil and refrigerate for 5 hours to allow the flavors to blend.
2. Prep a grill and set heat to low. Place foil covered ribs on grill and allow them to slow-cook for 1 hour and 15 minutes, turning once at the 40 minute mark.
3. Open foil, slather ribs with 2/3 cup BBQ sauce, close foil and continue to cook for an additional 15 minutes.
4. Remove ribs from the grill, place on a large cutting board and cut ribs apart between the bones.
5. Drizzle with remaining BBQ sauce and serve immediately.

Rib-Eye with Mustard Butter
(Makes 2 rib-eyes)

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Rib-eye
2 rib-eye steaks
1/2 tsp sea salt
1/2 tsp chipotle chili powder
1 tsp finely chopped cilantro
Mustard Butter
2 Tbsp unsalted butter, at room temperature
2 tsp dry mustard or mustard powder
1 heaping tsp Dijon mustard

1. Pat the steaks dry and rub them with the salt, chili powder, and cilantro. Refrigerate the steaks, uncovered for at least 1 hour, or up to 8 hours. (I think I did for 5 hours)
2. To make the mustard butter, in a small bowl, mash together the butter with the dry mustard and the Dijon. Form it into two mounds and chill on a plastic wrap-lined plate.
3. Heat a grill to medium heat and grill to desired temperature. For medium cooked steaks, mine were about 1″ thick and I cooked them for 8 minutes per side.
4. Remove the steaks from the grill and put on plates. Top each steak with half the mustard butter, allow it to melt a bit, and serve with a big pile of herb fries (recipe below).

Mexican Corn-on-the-cob
(Makes 4 ears of corn)

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1/4 cup mayonnaise
1/4 cup sour cream
1/2 cup parmesan cheese
1/2 tsp chili powder
1 clove garlic minced (approx 1 tsp)
1/4 cup chopped cilantro
4 ears of corn, shucked
1 lime, cut into wedges

1. Light a grill and allow to preheat for 5 minutes, clean and oil grate before grilling corn
2. While grill preheats, combine mayonnaise, sour cream, cheese, chili powder, garlic and cilantro in a large bowl.
3. When grill is hot, place corn directly over heat to cook, turning occasionally, until cooked through and charred in spots on all side, about 10 minutes.
4. Once corn is cooked, transfer to a plate, coat each ear of corn evenly on all sides with cheese mixture. Sprinkle each ear with extra cheese and chili powder, drizzle with lime juice and serve.

Sweet Potato Fries w/Lime Mayo
(Makes 4 servings)

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2 large sweet potatoes cut into 1/2″ strips
2 Tbsp vegetable oil
kosher salt and freshly ground black pepper
1/3 cup mayonnaise
1/4 tsp finely grated lime zest
2 tsp fresh lime juice
chopped fresh cilantro

1. Preheat oven to 450°F. Toss sweet potatoes and oil on a foil-lined large baking sheet; season with salt and pepper.
2. Roast, turning once, until golden brown and crisp, 25-30 minutes
3. While potatoes cook, whisk mayonnaise, lime zest and juice in a small bowl. Refrigerate until fries are ready to serve.
4. Season fries with salt, top with cilantro, and serve with lime mayo for dipping.

Red, White & Blueberry Popsicles
(Makes 6 popsicles)

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1 cup blueberries
1 1/2 cup raspberries
1 cup vanilla Greek yogurt

1. Use a food processor to puree the blueberries. If they come out a bit more purple than blue (like mine did) just add a spoonful or two of the Greek Yogurt and a few drops of blue food coloring until you get the desired shade of blue. When you achieve the right color, you want to make sure the fruit is pourable, if it is too thick, try adding a tablespoon of water. You can also puree your raspberries ahead of time, adding 1-2 tablespoons of water. Place pureed raspberries in a separate bowl and keep refrigerated until use.
2. Spoon 2 tablespoons of the  blueberry mixture into the bottom of each popsicle mold. After each pour you’ll need to do a little clean up, you don’t want too much extra on the sides of the mold as this will cause your stripes to look a little mangled. Don’t get too fussy because you want it to look a little rustic.
3. Put the mold in the freezer and freeze for 1 hour.
4. Remove molds from freezer and add a small stipe (about 1 tablespoon) of vanilla yogurt to each mold. After you’ve added the first layer of yogurt, insert your popsicle sticks, trying to push them into the layer of blueberry a bit. Hold the sticks in place by placing a piece of tin foil over each mold. Place back in the freezer for another hour.
5. Remove molds from freezer, remove foil and add a small stripe (about 1 tablespoon) of raspberry puree. The sticks should stand on their own at this point so you won’t need the foil any longer.
6. Continue alternating white and red stripes, freezing for 1 hour after each, until you have filled the mold (I had 1 large layer of blueberries, 2 layers of raspberries & 3 layers of yogurt).
7. When you are ready to serve, hold the mold under hot running water to loosen (be careful not to let water splash near the opening), after about 30 seconds you should be able to easily remove the popsicle from the mold.

Spring Frittata w/ Asparagus, Leeks and Dill

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I was actually about to blog something different but saw photos of this frittata and realized I never shared it! Crisis averted 🙂 I made this as part of Easter dinner and it was delicious. Makes a great side dish or appetizer for a spring dinner party.

On another note, my friend, J Soltman Photography, and I went downtown Portland to the Pearl District and she shot our first session of bump shots. I am so incredibly lucky to have such a talented photographer friend who lives so close to me who is just as excited about documenting my pregnancy as I am!

Here are a few of my favorite shots but stay tuned for more posts later this week when I’ll share some outfit details…

Spring Frittata w/ Asparagus, Leeks & Dill
5 tsp olive oil
2 large leeks (white and light green parts, well rinsed) thinly sliced
1 tsp sea salt, plus more to taste
1/2 lb asparagus, tough ends cut off, cut on the bias into 2 1/2″ pieces
10 large eggs
freshly ground black pepper to taste
pinch of smoked paprika
1/4 cup chopped fresh dill
2 Tbsp chopped fresh chives
2 ozs chevre, crumbled

1. Place an oven rack in the upper third of the oven and preheat the oven to 375°F.
2. In a 9- or 10-inch nonstick skillet, heat 1 Tbsp (3 tsp) of the olive oil over medium heat. Add the leeks, 1 Tbsp water, and 1 tsp of the salt and cook, stirring occasionally, until the leeks are wilted and tender, about 3 minutes. Add the asparagus and cook for 1 minute. Remove the vegetables to a plate. Wipe out the pan and let it cool until tepid.
3. Break the eggs into a bowl and whisk them together with salt and pepper to taste, the paprika, dill, chives, and leeks and asparagus mixture.
4. Heat the remaining 2 tsp oil in the pan over medium heat. Pour in the egg mixture and add the chevre. Cook until the eggs begin to set on the bottom. Using a heat-resistant spatula, lift the edges of the cooked egg and let liquid eggs run under to the pan below. Cook for another minute and repeat. When the bottom half of the eggs are cooked, place the pan in the oven and cook for 5 minutes, until the eggs are no longer wobbly at the center. Turn on the broiler and broil the frittata until lightly browned on the top, about 30 seconds.
5. Remove the frittata from the oven and let set at least 5 minutes in the pan, then slice and serve.

Original recipe from The Food Lover’s Cleanse

Crispy Coconut Kale, Roasted Salmon & Coconut Rice

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The dogs have been awake since 4:30am…(insert annoyed tone of voice here)…bad news, this will be an extra long Monday…good news, I have time to blog! Side note, I really need to look into a doggy daycare close to home so I can wear these pups out a couple days a week.

I follow Kate Hudson on Snapchat and a few nights ago she snapped some coconut rice, sweet potato, kale, salmon concoction that looked so healthy and delicious, I had to search out the recipe. One quick google search and I had found the recipe on Food 52. Let me tell you, I don’t use coconut too often in dinner dishes but the combination of the light flavors of coconut, kale, salmon and sweet potato mixed with paprika and sriracha were an amazing combination!

Crispy Coconut Kale, Roasted Salmon & Coconut Rice
1 cup uncooked white jasmine rice
1 cup coconut milk
1/3 cup coconut oil, melted plus 1 Tbsp for sweet potatoes
1 tsp toasted sesame oil
1 Tbsp Sriracha
1 tsp paprika
2 Tbsp coconut aminos or tamari
4 salmon filets
1 cup unsweetened coconut flakes
1 bunch kale, cut into strips
2 large sweet potatoes, peeled and cut into 1/2″ cubes

1. With an hour until dinner, bring 1 cup of rice to a boil in a medium saucepan with 1 cup coconut milk and 1 cup water. Reduce heat, cover and simmer for 15 minutes.
2. While the rice is cooking, preheat your oven to 400°F. Combine 1/3 cup melted coconut oil, 1 Tbsp Sriracha, 1 tsp sesame oil, and 2 Tbsp coconut aminos in a jar (with a lid) and shake to emulsify.
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3. Place to cubed sweet potatoes on a baking sheet, drizzle with 1 Tbsp melted coconut oil and 1 tsp paprika, and toss to combine. Put potatoes in the oven and roast for 30 minutes.
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4. When the rice is done, remove it from the heat and keep covered. As the potatoes are roasting, place the kale and 1 cup coconut flakes on a separate baking sheet and drizzle with about two-thirds of the dressing. Add salmon filets topped with 1 to 2 Tbsp of dressing and place in oven with the potatoes for the last 15 minutes. Watch the kale to make sure it doesn’t burn.
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5. At the end of the half hour, remove both sheets from the oven. Divide rice among 4 plates, top with sweet potatoes, kale and salmon, and drizzle with remaining dressing.
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Original recipe from Food 52

Paprika Chicken Thighs

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I decided last week to start tackling our breakfast nook in the kitchen, it was becoming my least favorite spot in the house and a catch-all for bags, mail, boxes, whatever we walked into the kitchen with. So here is what the area looked like when we bought the house…

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Real estate pictures tend to make rooms look so much better than they are in real life, don’t they? The walls in person we’re pretty bright, and all the materials used (floor, counters, backsplash, blinds) just weren’t my taste. For now, I’m just working on the corner near the windows.

I started by painting the walls with my staple taupe, Valspar Lyndhurst Timber. Last week I went shopping for a new light fixture and fell in love with this honeycomb chandelier from World Market. Then I updated the window blinds to the same blinds I’ve been using all throughout the house, Home Decorators Collection Faux Wood Blinds in White from Home Depot. Here’s where I’m at so far…

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Now time to decide what type of table!

Anyway, back to the recipe! This was an easy, weeknight meal that cooks in one pan for easy clean-up.

Paprika Chicken Thighs with Brussel Sprouts
1 lb Brussel sprouts, trimmed and halved
4 small shallots, quartered
1 lemon, sliced
3 Tbsp olive oil, divided
3/4 tsp salt, divided
1/2 tsp ground pepper, divided
2 cloves garlic, minced
1 Tbsp smoked paprika
1 tsp dried thyme
4 bone-in chicken thighs

1. Position rack in lower third of oven, preheat to 450°F.
2. Combine Brussel sprouts, shallots and lemon with 2 Tbsp oil and 1/4 tsp each salt and pepper on a large rimmed baking sheet.
3.Combine garlic, remaining 1/2 tsp salt, paprika, thyme, remaining 1 Tbsp oil and a 1/4 tsp pepper in a small bowl. Rub the paste all over the chicken. Nestle the chicken into the brussle sprouts.
4. Roast on the lower rack until the Brussel sprouts are tender and a meat thermometer inserted into the thickest part of the chicken without touching the bone registers 165°F, 20-25 minutes.

Original recipe from Eating Well