Our Everyday Dinners » Main Dishes

Easy Cajun Blackened Tilapia

Amy — Tue, 21 May 2013 20:41:52 +0000

It’s hard to talk about food today in light of the devastation in Oklahoma. I encourage you to donate to the Red Cross right now. Text REDCROSS to 90999 to make a $10 donation. Go ahead. Do it now. I’ll wait.

Ok, so onto the recipe.

John is the griller in our house, and he likes his food spicy! I finally got him to tell me his new “secret” blackening spice recipe (which he says is completely different from his old recipe) and now I know why he was keeping it secret. It’s only 2 ingredients…not too difficult! Warning: this is not really a kid-friendly recipe, it’s pretty hot. We just grilled their fish with salt and pepper.

Anyway, the secret to the perfect blackened fish (orange roughy and tilapia are our favorites because they are easily accessible), is a super hot grill. Brush the fish with a little olive oil, generously apply the blackening spice, and then cook about 2 minutes each side. If your grill is hot, the fish won’t stick. He doesn’t use any special fish basket or fish-grilling tools, just a spatula.

For a super healthy meal, we paired the fish with fresh picked greens from our garden drizzled with a little olive oil and sprinkled with salt and pepper. And the kids even ate the lettuce. Growing your own veggies and herbs is a great way to get your kids to try new foods!

Easy Blackening Spice

for 2-3 fish fillets

1 tablespoon Tony’s seasoning

1 tablespoon paprika

Black Bean and Chicken Bowl

Amy — Wed, 15 May 2013 00:26:02 +0000

Nachos are a favorite quick meal in our house. Who doesn’t like tortilla chips and cheese? In an effort to be a little healthier, I replaced the store bought chips with a homemade baked version, left out the cheese for the grown ups, and turned it into a “bowl”. I didn’t miss that cheese at all. Ok, maybe I missed it a little…

Black Bean and Chicken Bowl

Serves 4

4 tortillas

olive oil spray

1 can black beans

¼ cup salsa

1/2 teaspoon garlic powder

1/4 teaspoon cumin

2 ears fresh corn

2 cooked chicken breasts, shredded (I used rotisserie chicken)

¼ cup Greek yogurt

juice of one lime

2 small tomatoes

salt, to taste

fresh cilantro, chives, green onions (optional)

chopped avocado, optional

Preheat oven to 400 degrees. Spray both sides of each tortilla lightly with olive oil spray. Cut into triangles and place on baking sheet. Sprinkle with salt and bake for 5-6 minutes, or until crispy.

Drain and rinse black beans. Combine beans, salsa, garlic powder, and cumin in a small saucepan and heat until hot.

Place corn in a microwave safe dish with ½ cup water, and microwave, covered, for 5 minutes. Cut corn off the cobb when it’s cooked.

Mix the lime juice and the Greek yogurt to create a yogurt cream sauce.

To assemble the bowl, place the black beans in bottom. Add the chicken. Drizzle on the yogurt cream sauce. Then, add the corn, cilantro, homemade chips, and tomatoes around the edge. Add cilantro, any herbs, and avocado. Sprinkle with a little salt to taste before serving.

Peanut Sesame Noodles

Amy — Sun, 21 Apr 2013 12:53:36 +0000

These noodles can be served hot, cold, or room temperature. I prefer hot, because I like the combo of the warm and creamy noodles and the cold, crunchy pepper. But cold leftovers are delicious, too. I used to make these ALL the time, and now I can’t remember why I stopped….really yummy. You can also add cooked chicken and lots of veggies to make it extra hearty. Serve all the toppings on the side and let everyone make their own.

Peanut Sesame Noodles

1/2 cup smooth peanut butter

1/4 cup soy sauce

1/3 cup warm water

2 tablespoons fresh ginger, peeled

1 medium garlic clove

2 tablespoons red wine vinegar

1 tablespoon sesame oil

2 teaspoons honey

3/4 pound whole wheat spaghetti (or soba noodles, if you can find them, I can’t)

3 tablespoons sesame seeds, toasted

garnishes: red and/or yellow pepper cut into strips, green onions, cilantro, shredded carrots, sliced cucumber, fresh limes, Sriracha, cooked and shredded chicken

In a blender, puree the peanut butter, soy sauce, water, ginger, garlic, vinegar, sesame oil, and honey. Add additional water if the sauce seems too thick (different peanut butters create different textures).

Boil spaghetti until al dente, and toss noodles with sauce. Garnish with toasted sesame seeds, red pepper, yellow pepper, green onions, cilantro, shredded carrots, sliced cucumber, shredded chicken, fresh limes, and of course, lots of Sriracha.

Grilled Chicken with Rosemary Mushroom Gravy

Amy — Sat, 20 Apr 2013 13:53:42 +0000

This is a simple and healthy recipe that looks pretty fancy and decadent, perfect for a stay at home date night or a dinner party. Now that my garden is getting going (more on that soon!), I’m thrilled to have fresh herbs all the time. Throw in whatever you like: rosemary, thyme, chives, a little sage would be nice, too.

I paired the sauce with grilled chicken, but you could use pork tenderloin or even steak. We also had grilled asparagus to keep it healthy, and roasted potatoes or even rice would be great additions to the plate.

Grilled Chicken with Herbed Mushroom Sauce

serves 4

4 boneless, skinless chicken breasts

olive oil

salt and pepper to taste

1 quart crimini mushrooms

olive oil to coat the pan

2 tablespoons butter

2 tablespoons flour

approximately 2 cups chicken or beef stock

fresh herbs (I used rosemary, thyme, and chives)

salt and pepper to taste

Drizzle the chicken breasts with olive oil, and sprinkle with salt and pepper. Grill over high heat until cooked through. Let rest under aluminum foil while you prepare the sauce.

Wash and dry mushrooms and cut in half. Heat enough oil to coat the bottom of the pan to high. Add dry mushrooms and stir them around until they begin to brown. Lower the temperature to medium and cook the mushrooms for about 5 minutes, or until they are tender.

Add butter and flour to the mushrooms. Stir it all around and cook for 2 minutes. Then, add the chicken stock and stir well. Raise the heat and let the sauce boil to reduce and thicken. When it’s the consistency you like, taste for seasonings and add salt and pepper. Add the fresh herbs. Slice the chicken at an angle (to make it look pretty) and serve the sauce over the chicken.

Double Decker Slow Cooker Chicken Nachos

Amy — Wed, 17 Apr 2013 23:21:44 +0000

Wednesdays are our crazy night of the week. Between gymnastics, tball, and church youth group, we don’t have time for dinner. It’s typically the day I use my slow cooker, and this week was no exception. Prep all your ingredients early in the day and all you have to do is assemble the nachos and pop them in the oven for 5 minutes.

Nachos are always a family favorite, and I typically let everyone top their cheese and chicken with their choice of toppings. These are also good for a party because you can make a lot at a time. Enjoy!

Double Decker Slow Cooker Nachos

serves 4-6

4 boneless, skinless chicken breasts

1 jar salsa

salt and pepper to taste

1 can black beans, drained and rinsed

2 cups shredded cheese

toppings: avocado, light sour cream, chopped cilantro, chopped green onions

To prepare chicken, place chicken breasts, salt and pepper, and salsa in the slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. Shred chicken for nachos.

To assemble the nachos, layer chips, chicken, and cheese in the bottom of a 9×13 baking dish. Top that layer with another layer of chips and cheese. Bake at 400 degrees for about 4 minutes, or until cheese is melted. Garnish with fresh avocado, sour cream, chopped cilantro, and chopped green onions.

Lemon Butter Tilapia

Amy — Tue, 16 Apr 2013 13:19:18 +0000

The title of this recipe is misleading because there is very little butter per serving, however, a little goes a long way with tilapia. And my kids gobble up fish cooked this way. I’ve even quit telling them it’s chicken….

By the way, if you’re doing the whole “clean eating” thing, just leave out the butter. However, even with the butter, this is a healthy meal, especially when paired with broccoli and a salad. A little rice gives you a few carbs, too. Balance is the key!

Lemon Butter Tilapia

4-5 tilapia filets (I use frozen)

1 teaspoon olive oil

salt and pepper to taste

juice of one lemon

1 tablespoon butter

parsley and green onions, for garnish

In a nonstick pan, heat oil on high until hot. Pat the fish dry with paper towels, and sprinkle generously with salt and pepper (tilapia has no flavor and needs seasoning). Cook on one side about 3 minutes, or until brown. Flip the fish and brown on the other side, about 3 minutes. Remove fish from pan, and melt butter in same pan over low heat until melted. Add lemon juice and return fish to pan. Coat fish with lemon butter, sprinkle in parsley and green onions, and serve with brown rice.

Herbed Potato and Summer Squash Torte

Amy — Fri, 12 Apr 2013 01:45:20 +0000

I’m so glad summer is almost here. Yes, I like the warmer weather, but what I’m really looking forward to is fresh fruits and veggies. Our local Farmer’s Market just opened for the season and it’s time to plant my garden. Tomatoes (my favorite food) are just around the corner!

Last week, we tried Farmbox Delivers, which is a local produce delivery service. I can’t wait for our next delivery, and it’s always fun to have random veggies to eat during the week. This week we had kale, spinach, carrots, radishes, cucumbers, zucchini, yellow squash, parsley, cilantro, apples, oranges, and beets. I’m not a huge fan of squash, so I tried to find a recipe to use the 4 zucchini and squash we got this week. I can say this Potato and Summer Squash Torte was a wonderfully clean, healthy dinner or side dish.

Herbed Potato and Summer Squash Torte (adapted from Smitten Kitchen)

amounts are all estimated and can be changed based on your preferences

1 bunch green onions, chopped

3/4 cup freshly grated Parmesan cheese

1 tablespoon chopped fresh thyme leaves

2 teaspoons salt

1 teaspoon pepper

1 pound red new potatoes

4 medium sized yellow squash and/or zucchini, cut into 1/4 inch rounds

Preheat oven to 400. Wash new potatoes, and cook them in the microwave for 10 minutes whole (this will precook them a bit to help the torte bake more evenly).

Cool potatoes enough to handle, then slice them into 1/4 inch rounds. Lightly grease or spray a 9 inch round pie plate. Layer the squash and potatoes alternately, tossing in some green onions, thyme, salt and pepper, and Parmesan on each layer. Finish with the squash layer. Press gently to smush it all together.

Cover with foil and bake for 25 minutes, or until the center is hot. Remove the foil and broil for about 5 minutes, or until top is brown.

Cut each torte into wedges to serve. Torte can be baked, cooled, and reheated.

Balsamic Butternut Squash and Brussels Sprouts Quinoa

Amy — Tue, 26 Mar 2013 23:36:06 +0000

I know. All those words put together might not appeal to everyone. You might think you hate Brussels sprouts and not have a clue about quinoa. But I’m here to tell you that this dish is so delicious that you might change your mind about eating healthy food. It’s packed with flavors, textures, and you can throw it together really fast (with a little help from the grocery store).

I ran across cubed butternut squash at Sam’s which made this recipe really quick. If you can’t find it this way, just peel a squash, take out the seeds, and dice it.

Balsamic Butternut Squash and Brussels Sprouts Quinoa

1 pound butternut squash, cubed

3/4 pound Brussels sprouts, cut in half

1 cup dried red quinoa

2 cups water

1/3 cup walnuts, roughly chopped

1/4 cup craisins

1/4 cup freshly grated Parmesan cheese

1/2 cup balsamic vinegar

3 tablespoons olive oil

1 tablespoon honey

Preheat oven to 450. Place butternut squash and Brussels sprouts on separate cookie sheets, drizzle each sheet with olive oil, and sprinkle with salt and pepper. Roast Brussels sprouts about 15 minutes and squash about 20 minutes. Sprouts should be browned and crispy and squash should be tender and brown in parts.

Meanwhile, cook the quinoa with the water according to package directions.

Mix the dressing by whisking together the balsamic, olive oil, and honey.

In a large bowl, mix together the quinoa and dressing. Stir to combine. Add the squash, sprouts, walnuts, and craisins. Fold it all together gently, and add extra salt and pepper to taste.

Serve with Parmesan cheese on top.

Don’t think for one second that my kids ate this meal! Stuff all mixed up together? No way! I added a little cheese for them and a roll (which happened to be leftover from yesterday).

Freezer Meal: Retro Chicken and Rice Casserole (updated for 2013)

Amy — Tue, 12 Mar 2013 15:12:27 +0000

I think made this casserole every month when we were first married. I pretty much only knew how to make this casserole and brownies, so that was my go-to meal. John took one bite tonight and said, “oh yes, I remember this one.” I’m not sure he remembered it fondly because we got pretty sick of it back then. There is only so much chicken and rice one can eat…

This recipe is not very quick, but it’s certainly easy, you can make it in advance, and you’ll have 2 dinners (and several lunches). I’ve taken out the cream of mushroom soup from the original Southern Living recipe, replacing it with homemade white sauce (or béchamel if you want to get all technical). Enjoy, and let me know if you try out my recipe!

Retro Chicken and Rice Casserole

makes two 11×7 casseroles

4 (8.8 oz) packages precooked long grain and wild rice (I like Uncle Ben’s Ready Rice)

5 cups cooked chicken, chopped (use rotisserie chicken or cook your own)

1 8 oz can sliced water chestnuts, drained and rinsed

8 ounces nonfat Greek yogurt

1 (3 oz) package slivered almonds

4 cups shredded cheddar cheese

4 celery stalks, chopped

1 large onion, diced

2 teaspoons olive oil

1/4 cup flour

1/4 cup butter (half a stick)

1 cup milk

2 cups chicken broth

2 cups fresh bread crumbs (pulse a baguette in the food processor until it makes crumbs)

Preheat oven t0 350.

In a large bowl, combine the rice, chicken, water chestnuts, Greek yogurt, almonds, and 2 cups of cheddar cheese. Set aside.

In a large skillet, heat olive oil over medium heat. Add onions and celery and saute about 7- 10 minutes, or until tender. Add butter and flour to the pan, melt butter, and then cook mixture for about 3 minutes. Add chicken broth slowly to the pan, whisking constantly. Add milk. Bring to a boil, then reduce heat to low and allow sauce to thicken.

When sauce is thick, pour it over the ingredients in the bowl and stir well. Divide mixture between 2 greased 11×7 casserole dishes. Top each dish with one cup of bread crumbs.

Bake at 350 for 30-35 minutes or until bubbly. Top each dish with 1 cup each of cheddar cheese and bake for 5 minutes more, or until cheese is melted.

To freeze: Leave off the 1 cup of cheese for the top. Cover with foil and freeze. To cook, thaw in refrigerator overnight, then bake at 350 covered for 30 minutes. Uncover casserole, and bake an hour or until heated through and bubbly. Add the cheddar cheese and cook 5 minutes more.

Cheesy Spinach Quiche

Amy — Thu, 28 Feb 2013 12:28:53 +0000

Quiche is one of those meals you can throw together with anything you have lying around. Change the type of cheese, substitute onions or shallots for the green onions, omit the spinach, use ham instead of bacon, add some mushrooms…use your imagination! And this recipe is wonderful because it will make 2 quiches. You can freeze one or give it to a friend!

Cheesy Spinach Quiche

makes 2 quiches

2 refrigerated pie crusts (or homemade if that’s your thing)

2 slices bacon, chopped

3 green onions, chopped

1 bunch baby spinach

8 ounces Gouda, shredded

2 ounces Parmesan, shredded

8 eggs

2 cups milk

1 cup heavy cream

1/8 teaspoon ground nutmeg

1 teaspoon salt

1 teaspoon pepper

Preheat oven to 350.

Cook bacon over medium heat until almost cooked. Add green onions and spinach and saute for about 5 minutes, or until spinach is wilted. Meanwhile, whisk together eggs, milk, cream, nutmeg, and salt and pepper. Stir in shredded cheese.

Fit pie crusts into 2 pie plates or tart pans, crimp edges. Place half the spinach mixture in each pie shell. Then add half the egg mixture to each (making sure cheese is evenly distributed). Cook quiches for about 45 minutes or until middle is set. Let quiche stand for 15 minutes before serving.