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!
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.
Since we’re watching the Vikings vs. Packers game this afternoon, I thought it would be appropriate to share our go-to football gameday dinner — ground turkey 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.
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.
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.
Michael found this recipe last fall when we were going through some old issues of Sunset magazine, and I thought I’d give it a try. I’ve made it a couple times now, and have tweaked the recipe to make it tasty and delicious — we really like the flavors of the lemon and oregano in the marinade. Since we don’t have a grill, I cook them in my grill pan, which works great.
I’ve used this grilled chicken in pita sandwiches, as well as a Greek chicken salad — either way, it’s best served with cucumber, tomatoes, feta cheese, and tzatziki sauce.
Tonight, I decided to make cashew chicken for dinner. Although I’d never made it before, I noticed that many recipes use a similar sauce as my beef and rice noodles recipe. So, I simply used that sauce as the base of my recipe. Turns out, it was both easy and delicious, so I’ll definitely be adding this recipe to my Chinese food repertoire!
I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.
Michael and I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.
By the time summer finally rolls around here in the Twin Cities, I’m craving fresh, delicious vegetables. One of my favorite — and easiest — ways to eat them is in a big salad. The great thing about this type of salad is that you can vary the ingredients based on what veggies you have on hand, and you don’t need to measure anything. Sometimes I like to add some sort of cheese, but you could easily omit that to make it vegan.
Instead of making or buying dressing, I keep things light by drizzling oil and vinegar over the salad. My favorite combination right now is a peach balsamic vinegar with Arbequina olive oil — both from Fustini’s Oils and Vinegars (online store and several locations in Michigan).
When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!