beef with broccoli... 30 minutes

the goods:

1 flank steak, sliced very thin against the grain
1/2 cup plus 2 tablespoons reduced sodium soy sauce
2 and 1/2 tablespoons flour
3/4 cup chicken broth
1/4 cup brown sugar
1 tablespoon rice vinegar
1 teaspoon sesame oil
3 garlic cloves, minced
1/2 teaspoon ground ginger
1/2 teaspoon red chili flakes
1 head of broccoli, florets cut off
1 red bell pepper, seeded and sliced
1/4 cup water
2 tablespoon vegetable oil, divided
cooked rice, for serving
sesame seeds, for serving
2 scallions, chopped

Add steak and 2 tablespoons soy sauce and 1 tablespoon flour to a large zip-top bag. Seal, then squish to combine and evenly coat the meat. Place beg in the refrigerator and allow to marinate for 20 minutes.
Meanwhile, add remaining 1/2 cup soy sauce, remaining 1 and 1/2 tablespoons flour, chicken broth, brown sugar, rice vinegar, sesame oil, garlic, ground ginger, and red chili pepper flakes to a bowl, whisk to combine, then set aside.
Heat a large wok or nonstick skillet over high heat, then add water and broccoli. Stir fry until broccoli is crisp-tender, 2-3 minutes, then transfer to a plate. Add red bell pepper to the wok and stir fry for 2-3 minutes until crisp tender; transfer to plate with broccoli.
Heat 1 tablespoon vegetable oil in the wok and add about half the marinated meat in a single layer. Let it sit, undisturbed, until seared, about a minute. Then stir fry until just barely cooked through. Remove to plate with broccoli, then repeat with remaining beef and an additional tablespoon of oil.
Add sauce to empty wok then simmer until slightly thickened, 2-3 minutes. Add cooked broccoli, beef, and bell peppers back into the wok and stir to combine with the sauce.
Serve over rice and garnish with scallion and sesame seeds.

crockpot pot roast... 6 hours

the goods:

2-3 pound chuck roast
3 russet potatoes, cut into chunks
12 ounces frozen pearl onions
5 carrots, peeled and chopped
2 cans (14.5 ounces each) beef broth
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon italian seasoning
1/4 teaspoon kosher salt
1/4 teaspoon pepper
 2 tablespoons fresh flat leaf parsley, chopped

Place roast in crock pot. Pour onions all around it. Layer potatoes on top, then carrots. Add seasonings. Pour beef stock over all of it to incorporate. The roast should be covered in liquid, so if it's not, add water until it is. Cover with a lid and cook on high for 5 hours. You will know when it is done if you pot a fork in it and it falls apart. Serve topped with fresh parsley and additional pepper.

sticky honey chicken drumsticks with oven roasted french fries... 1 hour

the goods:

6 chicken drumsticks or 12 drumettes
1/4 cup soy sauce
zest and juice from 1/2 a lime
1 tablespoon balsamic vinegar
1/4 cup honey
2 garlic cloves, minced
1 tablespoon chopped fresh cilantro

oven roasted french fries:
3 medium russet potatoes, scrubbed clean
6 tablespoons olive oil
3/4 tablespoon paprika
3/4 tablespoon garlic salt

Preheat oven to 450 degrees.
Slice potatoes into evenly-sized wedges/strips. Place potatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with seasonings. Using clean hands, toss to coat and spread into an even layer.
Bake for 45 minutes, flipping with a spatula every 15 minutes.
Meanwhile, season chicken with salt and pepper to taste. In a medium bowl, whisk together soy sauce, lime zest and juice, balsamic vinegar, honey, and garlic. Set aside.
Heat a cast iron skillet over medium heat and add olive oil to coat pan. Lightly brown chicken on all sides. Spoon half the sauce over each piece of chicken, using tongs to turn chicken pieces to absorb the sauce. Allow to cook for 2 more minutes.
Place entire skillet in preheated oven, turning chicken regularly, and adding another spoonful of sauce over each piece. Bake uncovered for 20 minutes until chicken is cooked through and skin is caramelized.
Sprinkle with cilantro to serve.

pot roast with potatoes and carrots... 3 hours and 15 minutes

the goods:

1 boneless chuck roast (3 pounds), or beef shoulder, trimmed of excess fat
2 tablespoons olive oil
1 yellow onion, coarsely chopped
3 garlic cloves, minced
1 can (14.5 ounces) beef broth
3/4 cup red wine
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 pounds baby dutch potatoes, quartered
6 medium carrots, peeled and chopped into 1 and 1/2-inch pieces

("take a picture of my dinner too, mom!")

Place oven racks on lowest position and preheat the oven to 275 degrees. Heat olive oil in a large dutch oven or heavy pot, over medium-high heat. Season roast all over with salt and pepper, then brown on all sides, about 2 minutes per side. Remove roast to a plate, and add onions to the pan. Saute until they begin to brown, about 4-5 minutes, adding garlic during the last minute. Return roast to pan, pour in beef broth and red wine. Add thyme, rosemary, and bay leaf. Bring to a simmer, then cover with a lid and transfer to oven to cook for 2 hours.

Remove from oven, add carrots and potatoes to the pot and season with salt and pepper. Return to oven and cook 1 hour longer until roast and veggies are tender. Remove bay leaf and herb sprigs, and serve warm.

easy chicken enchilada skillet burritos... 20 minutes

the goods:

1 tablespoon olive oil

1 white onion, peeled and diced

1 red bell pepper, cored and diced

1 can (4 ounces) chopped green chiles

1 cup black beans, rinsed and drained

1/2 cup frozen corn

2-3 cups shredded chicken, from a rotisserie chicken

1 can (10 ounces) red enchilada sauce

1 cup shredded cheddar cheese

1 cup shredded monetery jack cheese

large flour tortillas

sour cream, diced avocado, cilantro

 Heat olive oil in a large skillet over medium-high heat. Add onion and saute for 3 minutes, stirring occasionally. Add red bell pepper and continue sauteing for another 3-5 minutes, stirring occasionally until the onion is soft and translucent. Add green chiles, black beans, corn, chicken, and enchilada sauce, and stir to combine. Continue cooking, stirring occasionally, until the mixture reaches a simmer. Spoon mixture onto slightly warmed tortillas, top with cheese, sour cream, avocado, and cilantro. Wrap up and serve! And of course, whenever my kids see me photographing my food they need a picture of their too!

carne asada beer chili... 6 hours

the goods:

2 pounds carne asada meat or flank steak

2 tablespoons olive oil

4 cloves garlic, minced or grated

1 onion, finely chopped

2 tablespoons chili powder

1 tablespoon cocoa powder

1 teaspoon paprika

1 teaspoon cumin

1 can (28 ounces) fire roasted diced tomatoes

3 tablespoons tomato paste

2 tablespoons apple butter

1 can or bottle (12 ounces) beer

4-6 cups chicken broth

1 can (14 ounces) pinto beans, rinsed and drained

1 can (14 ounces) black beans, rinsed and drained

sliced avocado, shredded cheddar cheese, fritos, grilled corn, lime slices, sliced jalapenos, sour cream, and cilantro, for serving

Preheat oven to 325 degrees, with rack in the lowest position. Heat a large heavy bottomed soup pot to high heat. Rub the steak all over with olive oil and season with salt and pepper. Sear the meat on both sides until light char marks appear, about 3 minutes. To the pot, add garlic, onion, chili powder, cocoa powder, paprika,cumin, tomatoes, tomato paste, apple butter, beer, and 4 cups chicken broth. Cover and cook for 4-5 hours, stirring once or twice. Shred the meat with 2 forks, it should fall apart easily, stir in the beans, and if it's not soupy enough you can add more broth as needed.
Serve topped with as many toppings as desired (I like them all!)

chicken fajita pasta... 35 minutes

the goods:

2 tablespoons olive oil

3 boneless, skinless chicken breasts

1 packet (or 3 tablespoons taco seasoning

1 white onion, diced

2 bell peppers (I used red and yellow), diced

3 garlic cloves, minced

2 cups chicken broth

1/2 cup heavy cream

1 can (10 ounces) Ro-Tel diced tomatoes and green chiles

12 oz. medium egg noodles

1/2 teaspoon salt

1/2 cup shredded cheddar cheese

fresh cilantro, for serving

Cut the chicken into bite-sized pieces. Season with half the taco seasoning. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. When the oil is hot, carefully add the chicken in a single layer and cook until seared and brown on one side, then flip and brown on other side. Remove chicken to a plate and set aside.
Heat remaining tablespoon of oil and increase heat to high. Add the onions, peppers, and remaining taco seasoning. Cook, stirring occasionally, until all the veggies are slightly blackened and the onions are translucent, about 7 minutes. Turn heat to low, add garlic, and stir until fragrant, about 30 seconds. Remove veggies to the plate with the chicken.
In the same skillet, add the broth, cream, Ro-Tel, uncooked pasta, and salt. Stir to combine and bring to a boil, then cover and reduce heat to medium-low, and cook for 15 minutes until pasta is tender and liquid is mostly absorbed. Add the chicken and veggies back into the pan and stir to combine until heated through, about 2 minutes. To serve, top with cheddar cheese and cilantro.

tortellini soup with italian sausage, spinach, and tomatoes... 30 minutes

the goods:

1 pound ground italian sausage

1 tablespoon olive oil

1 small white onion, diced

5 garlic cloves, minced

1 can (28 ounces) fire roasted crushed tomatoes

6 cups chicken or vegetable stock

1/4 cup roughly-chopped basil leaves

1 teaspoon salt

1/2 teaspoon black pepper

1 package (about 1 pound) refrigerated tortellini

2 big handfuls of fresh baby spinach

grated parmesan, for serving

Cook the italian sausage in a large stockpot over medium-high heat until browned, breaking the sausage up with a wooden spoon as it cooks. Transfer sausage with a plate with a slotted spoon, then drain excess grease from pot. Return pot to heat and add olive oil. Add white onion and saute for 7 minutes, or until the onion is soft and translucent, stirring occasionally. Stir in the garlic and cook for an additional minute, until fragrant. Add the crushed tomatoes, stock, basil, salt and pepper, and the cooked sausage, and stir to combine. Continue cooking until the mixture reaches a simmer. Add the tortellini and continue to to simmer for 8 minutes until tortellini is cooked through, stirring occasionally. In the last 2 minutes of cooking, add spinach and stir to combine. Season with additional salt and pepper as needed. Serve with parmesan.

strawberry cobb salad with bacon vinaigrette... 30 minutes

the goods:

2 boneless skinless chicken breasts, marinated in honey mustard dressing

1 bag baby spring mix

1 avocado

8 slices bacon

10 strawberries, hulled and sliced

4 ounces crumbled blue cheese

1/2 cup candied pecans

dressing:

1/4 cup reserved bacon grease

1/4 cup strawberry puree

1 tablespoon apple cider vinegar

1 teaspoon dijon mustard

salt and pepper to taste

Heat grill to medium high and grill chicken 5-7 minutes on each side (depending on thickness), until cooked through. Allow to cool before cutting into bite-sized cubes. Fry the bacon until crispy. Remove from skillet and allow to drain on paper towels. When cool, chop. Make the dressing by combining ingredients in a jar, sealing lid and shaking. Serve greens topped with chicken, strawberries, a drizzle of dressing, bacon, blue cheese and pecans.

bacon fried cheeseburgers with spicy aioli... 30 minutes

the goods:

aioli:

1/2 cup mayonnaise

1/2 cup ketchup

2 tablespoons dill relish

1 teaspoon worcestershire sauce

1/2 teaspoon garlic powder

1 tablespoon tabasco sauce

burgers:

1 pound ground chuck

8 slices sharp cheddar cheese

sliced dill pickles

6 slices bacon, cut in half

4 brioche buns

lettuce

Make the aioli by combining all ingredients in a small bowl. refrigerate until ready to use.

In a cast iron skillet, fry the bacon. Transfer to a paper-towel-lined plate.

Divide chuck into 4 equal portions. Shape into burger patties and make a thumb-indention in the center of each patty. Season both sides of patties with salt and pepper. Fry the patties in the cast iron skillet that you cooked the bacon in, about 5 minutes on each side. Top with cheddar cheese, cover, and cook for 2 more minutes to melt cheese. Toast the brioche buns, then top with aioli, burger, bacon, pickles, and lettuce.

roasted lemon pepper salmon and garlic parmesan asparagus... 30 minutes

the goods:

1 pound salmon, skin-on
2 and 1/2 tablespoons olive oil, divided
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
4 cloves garlic, minced, divided
1 teaspoon dijon mustard
3/4 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 lemon, thinly sliced
1 pound asparagus, tough ends trimmed
1/2 cup finely shredded parmesan

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Place salmon in center of pan. In a small mixing bowl, whisk to combine 1 and 1/2 tablespoons olive oil, lemon zest, lemon juice, 2 cloves minced garlic, dijon, and onion powder. Brush evenly over salmon, then sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top with lemon slices.

Toss asparagus with remaining tablespoon oil, remaining 2 cloves minced garlic, and season with remaining salt and pepper. Arrange around salmon. Bake in preheated oven, 10 minutes. Remove from oven, toss asparagus, then sprinkle with parmesan. Return to oven and bake until salmon has cooked through, about 5-10 minutes longer. Cut salmon into portions and serve.

cheesy chicken, broccoli, and rice... 35 minutes

the goods:

3 tablespoons extra-virgin olive oil
1/2 medium onion, finely diced
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper
1 cup uncooked long grain rice
2 and 1/2 cups broccoli florets
2 and 1/2 cups chicken broth
2 cups shredded cheddar cheese
12 ounce bag cauliflower rice (Trader Joe's - optional)

In a large skillet, saute onion in 2 tablespoons of the olive oil over medium heat. Season chicken with salt and pepper. Once onions soften, increase heat to medium-high and add chicken to the pan. Brown the chicken pieces, stirring occasionally, and add garlic. Cook for 1 minute until garlic is fragrant. Push chicken to one side of the pan and add remaining tablespoon of olive oil to the vacant side. Add rice to the olive oil and saute for a couple of minutes. Add chicken broth to the pan, stir, and bring mixture to a boil. Lower the heat to a simmer and cover pan with a lid. Cook chicken and rice mixture, covered, for about 12 minutes. Sprinkle the cauliflower rice, and broccoli evenly in top of the chicken and rice and stir to combine. Continue to cook covered for another 8 minutes on low, until broccoli is tender. Remove from heat and stir in 1/2 cup cheese. Sprinkle remaining cheese on top and cover with lid, letting it sit for 1-2 minutes until cheese melts.

parmesan crusted salmon with broccoli... 25 minutes

the goods:

2 head of broccoli, cut into florets

2 and 1/2 tablespoons olive oil

1 garlic clove, minced

salmon:

4 sockeye or coho salmon fillets

1 and 1/2 tablespoons mayonnaise

zest from 1 lemon

juice from 1/2 a lemon

1 garlic clove, mined

1/4 cup finely grated parmesan

1/4 cup breadcrumbs

1 tablespoon chopped fresh parsley

1/4 teaspoon dried thyme

1 and 1/2 tablespoons olive oil

lemon wedges, for serving

Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Spray foil with non-stick cooking spray. Place broccoli on baking sheet. Drizzle with olive oil and sprinkle with garlic. Season with salt and pepper and toss to evenly coat. Spread broccoli to outer edges of pan. Place salmon in center of baking sheet. In a small bowl, whisk together mayonnaise, lemon juice, and garlic. Brush evenly over fillets. Season salmon with salt and pepper. In another small bowl, combine parmesan, bread crumbs, parsley, lemon zest, and thyme. Then drizzle with 1 and 1/2 tablespoons olive oil and stir together with a fork until evenly moistened. Spread parmesan mixture evenly over fillets. Bake 12-15 minutes until salmon is cooked through and crust is golden.

pork tenderloin with peppers... 15 minutes

the goods:

1 pork tenderloin, trimmed and cut crosswise into 1-inch thick medallions
1 tablespoon extra-virgin olive oil
1 and 1/2 teaspoons chopped fresh rosemary, divided
4 canned anchovy fillets, drained and ground into a paste
3 garlic cloves, thinly sliced
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
2 teaspoons balsamic vinegar

Heat a large skillet over medium-high heat. Season pork with salt and pepper. Add oil to pan; swirl to coat. Add pork to pan; cook for 5 minutes. Reduce heat to medium; turn pork over. Add 1 teaspoon rosemary, anchovies, garlic, and bell peppers; cook 7 minutes or until peppers are tender and pork is done. Drizzle with vinegar. Top with remaining 1/2 teaspoon rosemary.

creamy lemon skillet chicken... 40 minutes

the goods:

1/2 cup plus 1 tablespoon flour, divided

1/2 teaspoon salt

1/2 teaspoon black pepper

4 boneless skinless chicken breasts

1/4 cup unsalted butter

1 cup chicken broth

1 cup heavy whipping cream, divided

juice from 1/2 a lemon

1 lemon thickly sliced

Italian parsley, roughly chopped, for serving

Add 1/2 cup flour, salt, and pepper to a large resealable bag. Add chicken, seal bag, and shake to coat. In a large skillet, over medium heat, melt butter. Remove the chicken from the bag, shaking off excess flour and add to skillet. Cook for 7-9 minutes per side, until chicken is cooked through. Transfer chicken to a plate and loosely cover with foil to keep warm.

Add chicken broth to the pan drippings. Bring to a boil over medium heat and stir well, scraping bits off bottom of the pan with a wooden spoon as you go. Reduce the heat to low, and simmer, uncovered, 8 minutes. Add lemon slices, pushing them to the bottom of the skillet and continue simmering another few minutes until the broth has reduced to about 1/3 of a cup. Transfer the lemon slices to the plate with the chicken. Stir in 3/4 cup cream and the lemon juice and simmer over medium-low for about 5 minutes. Add remaining tablespoon of flour and remaining 1/4 cup cream to the skillet and whisk until smooth. Bring sauce to a boil and cook for 1-2 minutes until sauce has thickened. Slip the chicken back into the sauce and flip it over once to coat. Garnish with caramelized lemon slices and parsley.

turkey cobb sandwich... 15 minutes

the goods (for 2 sandwiches):

6 slices of bacon

2 eggs

4 slices sourdough bread

2 tablespoons mayonnaise

4 leaves of lettuce

4 slices tomato

2 tablespoons blue cheese crumbles

1/2 an avocado, sliced

4 ounces sliced roast turkey

Cook the bacon, fry the eggs, toast the bread. Spread mayonnaise on bread slices, top with bacon, blue cheese, avocado, tomato, season tomatoes with salt and pepper. Continue layering turkey, egg, lettuce, and bread! Enjoy!

spicy beef lettuce wraps...15 minutes (plus marinating)

the goods:

1 cup fresh pineapple, cubed

1/4 cup soy sauce

1/4 cup molasses

2 tablespoons apple cider vinegar

2 tablespoons sriracha chili sauce (or 1 tablespoon for less heat)

1 tablespoon ketchup

4 garlic cloves

1 teaspoon fresh grated ginger

1 pound sirloin steak, sliced into strips 

(tip: if you put it in the freezer for about 15 minutes before slicing, it helps firm it up)

1 and 1/2 tablespoons vegetable oil

1 red pepper, sliced into thin strips

6 scallions, sliced into 2-inch strips

1 carrot, sliced into thin strips

1 head iceburg lettuce, leaves separated

sesame seeds, for garnish

Marinate the beef. In a blender, combine pineapple, soy sauce, molasses, vinegar, sriracha, ketchup, garlic, and ginger. Blend on high until well combined. Add the steak strips to a zip-top bag and pour the marinade over the steak strips. Refrigerate for at least 1 hour or up to 6 hours.
Heat a wok or large skillet over medium-high heat and warm 1 tablespoon oil. Add half the steak strips, letting excess marinade drip off before adding to pan. Cook, tossing occasionally, until the steak is browned on the outside, about 3-5 minutes. Transfer to a bowl. Cook the remaining steak strips, adding more oil if needed. Transfer to bowl.
Add the red peppers, scallions, and carrots to wok/skillet. Toss them frequently until they are crisp-tender, about 2-3 minutes. Remove and transfer to a separate bowl.
Assemble wraps: Add a few slices of beef to the lettuce leaf, top with cooked vegetables, and sprinkle with sesame seeds. Wrap and enjoy!

honey pineapple teriyaki chicken skillet... 30 minutes

the goods:

sauce:

1/4 cup soy sauce

1/4 cup water

6 tablespoons honey

2 tablespoons pineapple juice

1 and 1/2 tablespoons rice wine vinegar

1 and 1/2 tablespoons dry sherry or mirin

1 teaspoon freshly grated ginger

1 tablespoon cornstarch mixed with 1 tablespoon cold water

2-4 tablespoons canola oil

2 boneless skinless chicken breasts, cut into 1-inch cubes

2 tablespoons cornstarch

1 red bell pepper, cut into 1-inch pieces

1 and 1/2 cups fresh pineapple chunks

scallions and cashew pieces, for serving

Prepare the sauce: In a small bowl, whisk together the soy sauce, water, honey, pineapple, rice wine vinegar, sherry, and grated ginger. Set aside with the cornstarch slurry.

Season the chicken with salt and pepper and toss with the 2 tablespoons cornstarch in a zip-top bag. Heat 2 tablespoons oil in a wok or large skillet over medium heat. Place the chicken in the pan and cook until golden, about 5 minutes, stirring often (add more oil as needed). Add the bell pepper and saute 2-3 minutes more. Add the pineapple to the pan. Whisk the cornstarch slurry into the sauce and pour it into the pan. Toss until it coats the chicken. Continue to cook until the sauce thickens, about 3-4 minutes more. Remove from heat. Serve over rice, and top with scallions and cashews.

gnocchi with spinach and chicken... 30 minutes

the goods:

2 tablespoons butter

2 tablespoons flour

1 and 1/2 cups whole milk

1 cup chicken broth

1/4 teaspoon nutmeg

4 garlic cloves, minced

8 ounces thinly sliced mushrooms

1 shredded rotisserie chicken

1 package fresh potato gnocchi

2 cups baby spinach leaves

1/3 cup freshly grated parmesan

Preheat oven to 425 degrees. In a large cast-iron skillet, melt butter over medium heat. Add flour and whisk constantly for 3 minutes until smooth and roux is formed. Whisk in milk and chicken broth until incorporated. Simmer and whisk constantly until slightly thickened, 5 minutes. Whisk in nutmeg, garlic, and salt and pepper to taste.
Add shredded chicken, mushrooms, gnocchi, and spinach to mixture. Stir gently until well coated, 30 seconds. Sprinkle parmesan evenly over the top and bake for 15-20 minutes.

tortellini with sun-dried tomato and spinach... 25 minutes

the goods:

3-4 slices bacon

3 cloves garlic, minced

1/2 cup diced onion

1 can (14.5 ounces) chicken broth

1 cup plus 2 tablespoons milk, divided

1-2 packages (depending on how many you are feeding) of fresh cheese tortellini

3 cups fresh baby spinach, chopped

1/4 cup sun-dried tomatoes in oil, chopped

1 tablespoon lemon juice

2 teaspoons cornstarch

1/4 cup shredded parmesan cheese

Cook bacon in a large cast-iron skillet over medium heat until just barely crispy. Transfer to paper-towel-lined plate to drain. Add onion and garlic to hot bacon grease and cook, stirring 2-3 minutes. When onion is tender, add in chicken broth and 1 cup milk. Heat until just barely boiling. Add in tortellini, stir, and place a lid on it. Set timer for 10 minutes. While it's cooking, combine 2 tablespoons milk with cornstarch in a small bowl, stir with a fork until smooth. When timer beeps, remove lid and stir in cornstarch mixture. Add spinach, tomatoes, and lemon juice and stir to combine. Cook for a couple more minutes until spinach wilts and sauce thickens. Season with salt and pepper and serve topped with parmesan and crumbled bacon slices.