Baked catfish po boy sliders with spicy remoulade sauce

Baked catfish po boy sliders with spicy remoulade sauce
Baked catfish po boy sliders with spicy remoulade sauce (served with coleslaw)

For the past several weekends, I’ve been trying new recipes while we’ve been watching the NFL playoffs. This baked catfish recipe isn’t new to me, but I haven’t made it in several years. I made some changes to it yesterday and ended up with these delicious po boy sliders.

Catfish is traditionally used in po boy sandwiches, but I opted to use cod this time because it was on sale at the grocery store — either works great. I also made a quick remoulade sauce, which adds great flavor to the sliders. If you don’t like horseradish, you could add Dijon mustard to the sauce instead, although it won’t be the same.

I stayed with the Southern theme, and made oven-roasted garlic and rosemary sweet potatoes as a side. We also had coleslaw. It was a delicious meal — and the leftovers are waiting for us tomorrow night!

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Chef salad

Chef salad
Chef salad

If you look at our meal plans for the last several months, this tasty chef salad is the dinner you’ll find most often. We’ve gotten into the habit of having salad for dinner at least twice a week — and this is my go-to salad.

If you’re looking for quick meals during the week, you can prep the veggies and hard-boil the eggs on the weekend. Then, all you have to do is combine all the ingredients and you’re ready to eat!

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10-minute teriyaki chicken

10-minute teriyaki chicken
10-minute teriyaki chicken (served with broccoli and rice)

If you live in or have visited the Pacific Northwest, you’ve probably noticed that there are “teriyaki stops” in pretty much every town. Unfortunately, they’re not very common here in the Twin Cities.

Fortunately, it’s easy to make your own teriyaki chicken at home. The first key is to use chicken thighs, so you don’t end up with dry chicken. The second is to brown the chicken for extra flavor, and the third is to use a good teriyaki sauce. Follow those steps and you’ll have delicious teriyaki chicken in under 10 minutes. Enjoy!

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Chilled tofu with kabocha squash

Chilled tofu with kabocha squash
Chilled tofu with kabocha squash

This chilled tofu with kabocha squash is a great, easy Japanese recipe. It can be either a lighter meal on its own (served with rice and miso soup) or served as a side (I like to pair it with sushi). Either way, it’s simple but delicious.

Kabocha squash is a Japanese winter squash that is unique in that you can eat the skin — don’t be afraid, it adds a lot of flavor. This mild, orange squash is one of our favorites.

The chilled tofu (hiyayakko) is topped with bonito flakes, green onions, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!

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Jambalaya

Jambalaya
Jambalaya

Happy New Year!

I decided to kick off the year by making a big batch of jambalaya for dinner last night —and I thought it was time to update the recipe and picture, as well.

Jambalaya is an easy meal and it makes leftovers (or feeds a crowd, especially if you double the recipe). I usually use andouille sausage and chicken as my proteins, but you could also add shrimp if you prefer. Either way, it’s a great, hearty meal and I hope you enjoy it!

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Stuffed turkey roulade with roasted red potatoes

Stuffed turkey roulade with roasted red potatoes
Stuffed turkey roulade with roasted red potatoes (served with green bean casserole and Hawaiian rolls)

Happy Thanksgiving! Michael and I enjoyed a relaxing weekend, and one of the highlights was this delicious turkey roulade that I made for Thanksgiving dinner.

Since I was only making dinner for the two of us, I decided to try something different — this turkey roulade, which I stuffed with my family’s traditional stuffing recipe. The preparation is a little more detailed than simply roasting a turkey, but don’t be intimidated by the long instructions — it only takes an hour to roast. I already have another turkey breast in the freezer, so I’ll definitely be making this one again.

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Sriracha sliders with rosemary sweet potato fries

Sriracha sliders with rosemary sweet potato fries
Sriracha sliders with rosemary sweet potato fries

Since we’re watching the Vikings/Packers game this afternoon, I thought it would be appropriate to share our go-to football gameday dinner — sriracha sliders with sweet potato fries.

These sliders were inspired by one of the new foods at this year’s Minnesota state fair. Although we didn’t try them at the fair, Michael enjoyed a version at work, and we decided they would be good enough to make our own.

I like to bake the sliders in the oven, which works great — they cook evenly, don’t dry out, and it would be easy to scale up for a crowd.  They’re great paired with sweet potato fries, which are one of our Trader Joe’s favorites.

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Honey mustard glazed salmon

Honey mustard glazed salmon
Honey mustard glazed salmon

For the past couple years, my go-to salmon recipe has been teriyaki salmon. But lately, I’ve been making this honey mustard glazed salmon recipe as a delicious alternative.

When I’m making a meal with salmon, I usually stick to the same simple formula: oven-baked salmon, a starch (usually rice), and a veggie (like broccoli, zucchini, or a green salad). It’s balanced, simple, and delicious.

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Minted peas

Minted peas
Minted peas

I’m back! It’s been several months of winter, school, and work since I’ve posted here — but now that it’s spring, I’ve been inspired to make some new recipes.

Last Sunday, Michael and I decided to have lamb for our Easter dinner. I wasn’t sure what sides to make with it, but au gratin potatoes and minted peas were the overwhelmingly popular suggestions on Chowhound and Google. We took their suggestions, with great success. Minted peas are a great (and super easy) way to dress up frozen peas, so give them a try!

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Broccoli potato egg bake

Broccoli potato egg bake
Broccoli potato egg bake

I made this broccoli potato egg bake for brunch this morning, and Michael and I really liked it. I found the recipe in a special Taste of Home brunch magazine, but made a few changes, including increasing the amount of broccoli. It’s a pretty healthy recipe, so you’ll be able to enjoy it guilt free.

The recipe is easy to make, so it would be a great choice for a brunch party! We’re also hopeful that the leftovers will be a delicious breakfast for tomorrow morning.

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