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 with andouille and chicken

Jambalaya
Jambalaya with andouille and chicken

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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Ground turkey sriracha sliders

Sriracha sliders with rosemary sweet potato fries
Ground turkey sriracha sliders (served with sweet potato fries)

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.

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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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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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Grilled chicken souvlaki (salad or sandwich)

Grilled chicken souvlaki (salad or sandwich)
Grilled chicken souvlaki (salad or sandwich)

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.

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Cashew chicken

Cashew chicken
Cashew chicken

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!

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Pork chops with mushroom cream sauce

Pork chops with mushroom cream sauce
Pork chops with mushroom cream sauce

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.

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Vietnamese beef and rice noodles

Vietnamese beef and rice noodles
Vietnamese beef and rice noodles

I made this Vietnamese beef and rice noodle stir fry for dinner tonight, and it was absolutely delicious! Michael and I went to United Noodles in Minneapolis this afternoon and stocked up on some groceries that we can’t easily find, along with some of the ingredients for this dish.

Although the ingredient list looks a little long, this dish actually comes together quickly. One of the keys to this dish is the paper-thin sliced beef (you could also use pork), because it cooks extremely quickly and has a lot of surface area for the sauce to coat it. If you’re slicing your own meat, using slightly frozen/thawed beef will help you to cut thinner slices. I like to use “fancier” mushrooms (like enoki, bunapi, or oyster) if I have them, but otherwise, my go-to are sliced brown “baby bella” mushrooms.

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