I don’t know about you, but an advertised 20 minute recipe NEVER takes me 20 minutes. This one was close tho ….. and very easy. Not only easy, but delicious and I’m more than happy to spend a few more minutes to achieve delicious.
8 ounces dried tagliatelle pasta (or really, any pasta you like!)
2 tbsp butter (separated, see below)
10 ounces small, peeled and cleaned shrimp
3 garlic cloves (yes, really)
1/4 cup dry white wine (I like sauvignon blanc but any dry white will work – stay away from sweet tho)
1/2 cup chicken broth
3/4 cup heavy cream
1/2 cup thinly sliced onion
1 cup sliced crimini mushrooms
1 cup asparagus (cut into 1″ pieces)
1/2 cup minced sun dried tomatoes
1/2 tsp chili flakes (or to taste)
3/4 cup freshly grated parmesan (do NOT use purchased grated!)
2 tbsp fresh parsley, minced
more parmesan for serving
Get a large pot of water on the stove and bring it to a boil. Salt and add pasta. Cook to one minute short of the cooking instructions …. (in order to finish in the cream sauce).
Before draining, scoop out about 1/2 cup of pasta water.
Get a nice flat bottom skillet (non-stick works great here) and melt 1 tbsp butter. Drain your shrimp and pat dry (you don’t want them to steam) ….. toss the shrimp into the melted butter and sauté quickly – until ALMOST cooked. Depending on your shrimp size this might only take a minute or two. There is nothing worse than rubbery, overcooked shrimp. Well, okay, lots of things are worse including this COVID nightmare we are living through…. Remove from heat and lightly season with salt and pepper.
In the same skillet heat the other tbsp butter and add a splash of olive oil – once melted add the onions, sauté until soft, add mushrooms and cook until just lightly browned, then add the garlic, asparagus and sun dried tomatoes. Add chili flakes.
Stir in the white wine and allow to reduce slightly, then add the chicken broth, cream and parmesan. Season to taste …. I didn’t need to add any more salt but that finishing black pepper is great.
Add your mostly cooked pasta to the skillet and toss to cover. The sauce will continue to thicken and this is the time to add some of your reserved pasta water a bit at a time, only as needed. Stir in the shrimp to heat through, toss with parsley and serve with a grating of fresh parmesan and black pepper.
These chicken meatballs were so moist, bursting with spinach and feta that Grant was still raving about them the next morning, and trust me – he is not usually a fan of chicken meatballs!
Quick and easy, this makes a perfect week night dinner. No fancy plating required. Well my husband and son in laws never think fancy plating is required. (They are usually involved in clean up so that’s understandable!)
1 pound ground chicken
1/2 cup minced onion
1 tsp minced fresh garlic
1 cup finely chopped fresh spinach
1/2 cup crumbled feta cheese
chopped fresh basil
1/4 cup bread crumbs
salt and pepper to taste
Start by warming a splash of olive oil in your saute pan, as soon as it has heated up add the minced onions and allow to soften, then add your garlic and just warm through. Season lightly with salt and pepper. Take pan off the heat and add the spinach, stirring just until it is wilted. Remove the mixture from your pan and place in a bowl in the fridge. You don’t want to add anything hot to your raw chicken! Please don’t skip the step with sweating out the onions. A raw onion is a totally different item when compared to a softened, slightly carmelized onion.
Season ground chicken with salt, pepper and basil (fresh if you have it). Crumble in feta cheese and stir to combine. Add the cooled onion spinach mixture and bread crumbs. Stir gently to combine.
Form golf ball size meatballs and brown in your saute pan on all sides, then add to your sauce.
Use the same saute pan for everything! Sweat your onion mixture, and reserve the pan to fry the meatballs, then remove the browned meatballs and heat up your sauce. Once the sauce is warm return the meatballs to the sauce and heat through.
This flavour knocked it out of the park, especially considering how quickly it all comes together! Put your rice on, throw the pork in the pot and stir fry some vegetables while the pork cooks. Presto – you’re done. I think this one might go on regular rotation.
2 lbs pork tenderloin, cut in bite size pieces
2 tbsp vegetable oil
1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp sesame oil
1/2 cup soy sauce (I prefer low sodium soy sauce)
3 tbsp raw sugar
1 tbsp chili garlic sauce
1 tbsp gojuchang (Korean chili rice pepper paste)
2 tbsp Thai sweet chili sauce
1 1/2 cup water
thinly sliced green onions
toasted crushed peanuts
Saute pork pieces in saucepan with the vegetable oil, just until lightly browned. While that is happening, stir the rest of the ingredients together and pour over the pork. Bring to a boil. It looks like a lot of liquid but don’t worry, it will reduce and coat the pork with a shiny sticky glaze.
Once the liquid has come to a boil turn the heat down to a simmer and allow the pork to cook for about another 30 minutes, uncovered, until it is tender and the sauce has reduced somewhat.
Garnish wth the green onions and peanuts. Serve with rice and vegetables sautéed in garlic and ginger.
I haven’t tried anything other than the pork, but I imagine it would be just as good with chicken or beef – or even tofu if you are looking for a vegetarian option.
This makes for a quick and easy dinner, using one skillet (or wok), and just involves a bit of chopping. As always, please please, taste your marinade before adding cornstarch. If you don’t smack your lips and say yum yum, try adjusting. Maybe you like it spicier? – add chile flakes. Maybe you like it more tart? – add lime. Any dish that has Thai in the title should be well balanced, with salty, sweet, spicy & sour in perfect harmony. Once you get that perfect balance add the corn starch.
1 lb boneless pork loin, cut into strips
4 tablespoons hoisin sauce
4 tablespoons soya sauce (reduced sodium)
4 tablespoons fresh squeezed lime juice
1 tablespoon honey
1 1⁄2 teaspoons cornstarch
1 1⁄2 teaspoons sesame oil
1/4 – 1/2 teaspoon crushed red pepper flakes
8 ounces rice noodles
2 teaspoons vegetable oil, divided use
carrot, sliced 1/8 inch thick
1 sweet red bell pepper, seeded and cut into thin strips
2 cloves garlic, minced
1 tablespoon ginger, minced
8 ounces mushrooms, sliced
bamboo shoots (optional)
water chestnuts (optional)
Realistically – – – all the vegetables are optional, use whatever you like, just make sure you have a good assortment of color and crunch.
Combine hoisin sauce, soy sauce, lime juice, honey, cornstarch, sesame oil and red pepper flakes. Remove enough just to cover pork and place in bowl.
Add pork, marinate while preparing pasta and vegetables or up to overnight.
Cook (or soak) rice noodles according to package directions, drain.
Heat 1 tsp oil in large nonstick skillet over medium-high heat. Saute garlic & ginger for 1-2 minutes.
Add vegetables and saute until crisp-tender (about 5 minutes).
Remove vegetables from skillet and keep warm.
Add remaining oil and pork mixture to skillet. Cook until pork is nicely browned.
Remove pork, keep warm and stir in remaining marinade to skillet. Cook until bubbly so the cornstarch is cooked through and thickens.
Return pork & vegetables to skillet, add rice noodles, heat through and serve.
Garnishes: sliced green onions, toasted and chopped peanuts and roughly chopped cilantro.
This dish works equally well if you want to make it a vegetarian dish, or decide to change up the protein, try:
sliced chicken thighs
We like rice noodles, but you could easily use any type of pasta you have on hand like chinese egg noodles or spaghetti noodles.
Lightly rub chicken breasts with lemon juice and a wee bit of olive oil. Combine all the spices and sprinkle over the chicken, allow to rest for a bit.
Melt butter in large skillet over medium heat. Increase heat to medium high and add chicken breasts – turning often until they are browned – about 5 minutes. Turn heat down to medium again and cook for a further 7 minutes, until chicken is just barely cooked through. Remove chicken to a warm serving platter and keep warm.
Increase skillet heat to high, add whipping cream and whisk continuously until sauce has reduced enough to be thick and glossy. Remove from heat and add capers. Season to taste with salt and pepper. (add any juices that have run out of the chicken)
Spoon over the chicken breasts, garnish with parsley, lemon slice and serve over a bed of herbed noodles.