One-Pan Sausage, Shrimp & Veggies

Ironically, leading up to the release of my cookbook, I haven't been cooking!  Is that actual irony?  I never really know, Alanis has me all confused.  Whatever it is, I do find it amusing.  We've had more take-out and meals that friends have graciously cooked for us in the last few weeks than we've had in a long time!  I should probably go ahead and add the pizza delivery guys to my will.

The truth is, I've been so busy trying to share what this cookbook stands for - which is that cooking should be simple, fun and delicious - that I've abandoned my kitchen in the process!  My kitchen is mad at me!  It's saying, "Siri, come back, you belong here..." because my kitchen talks, doesn't yours?

Therefore, to appease my talking kitchen and my family, I finally cooked dinner the other night.  I cooked it up, cooked it up real good.  And, surprise, surprise, I went with a simple, approachable, delicious recipe!  Can you tell I've been promoting my cookbook for the last month?  

One-pan dinners are my jam, if I was the type of person who said things like "my jam" - which I'm not.  They are easy, the flavors all marinate together, and clean-up is a breeze.  Here, I chopped up some veggies, added sausage and shrimp and a bunch of spices and, voila, dinner is done.  Serve it over rice, quinoa or pasta and you've got a yummy week-night dinner that you didn't slave over.  Perfect for those busy times which are, let's face it, all of the times.  Recipe below...    

One-Pan Sausage, Shrimp & Veggies

Serves 4-6

Cooking Time: 30 minutes

Printable Recipe

Ingredients:

1 lb. sweet Italian sausage, sliced

1/2 lb. shrimp (cleaned and deveined)

1 bunch broccoli, chopped

1 red bell pepper, chopped

1 sweet potato, peeled and chopped

1 leek, cleaned and sliced

1/2 tsp paprika

1/2 tsp oregano

1/2 tsp salt

1/4 tsp garlic powder

1/4 tsp black pepper

3 Tbsp olive oil, divided

Parmesan

Preheat oven to 400 degrees.  On a large sheet pan, add all veggies and sausage.  Place shrimp in a bowl.  In a smaller bowl, add spices and mix to combine.  Sprinkle 2 tbsp olive oil over sausage and veggies.  Add most of seasoning, reserving about a tsp.  Toss to make sure everything is evenly coated.  Add the remaining olive oil and remaining seasoning to shrimp, and toss to combine.  Place sheet pan in oven and cook for 15 minutes.  Remove and flip veggies and sausage.  Cook for another 10 minutes.  Remove, flip again and add shrimp.  Cook for 5 more minutes.  Serve over pasta or rice with freshly grated Parmesan.    

Roasted Salmon with Chiles and Leeks

Does it feel impossible for anyone else to get stuff done lately?  My to-do list has reached comical highs, proving March Madness isn't just a sport thing.  ("A sport thing" - as you can see, I'm really into it!)  It always seems to be a busy month as we transition from winter to spring, activities ending and others starting, vacations from school, holidays, and already planning for summer.  Am I stressing anyone out with this talk?  Sorry not sorry!  #venting

So the other night, I was overwhelmed from a day of eleventy (favorite non-number) errands, and I didn't want to cook.  We had gone out or been at someone's house for dinner the previous three nights in a row, so I knew it was time to make something myself, but I felt like a kid being forced to take a nap... "I DON'T WANNA!"  (I think moms should be allowed one proper temper tantrum a week.) 

Alas, I had already gone to the store... I had already bought food that I had no plan for... so I put on my big-girl panties and started cooking... a lovely image, yes.

Carson usually grills salmon, but recently I've been seeing slow-roasting methods of our favorite fish, so I thought I'd give it a try!  I made a simple marinade consisting of red chili paste, olive oil and garlic, poured it over salmon in a baking dish, topped it all with sliced lemons and put it in the oven.  As it slowly-roasted, I lightly fried some leeks in oil until they were crispy.  When the salmon was cooked, I scattered the crunchy onions on top of the fish, and sprinkled it all with chives.  

It, was, so, good!  You use extra commas like that when you really mean it.  The flavors had taken their time soaking into each bite, and the salmon was light and perfectly flaky with a yummy, salty crunch from the leeks.  Most importantly... it was easy!  A great dish for lazy nights.  Recipe below...   

Roasted Salmon with Chiles and Leeks 

Adapted from Bon Appetit

Serves 4

(Printable Recipe)

1.5 pounds center-cut salmon filet, cut into pieces

3 tablespoons red chili paste

1/3 cup extra virgin olive oil

1 large clove garlic, minced

1 lemon, thinly sliced

1 leek, washed and sliced

1/4 cup vegetable oil

2 tablespoons chives, chopped

Salt and pepper to taste

Preheat oven to 275.  Place salmon filets into baking dish and season with salt and pepper.  In a small bowl, whisk together red chili paste, olive oil and garlic.  Pour evenly over salmon and place lemon slices on top.  Place dish in oven and roast for 15 minutes.  Remove and baste fish, then place back in oven for another 15-20 minutes, until salmon is cooked through.

While salmon is roasting, heat vegetable oil in a skillet over medium heat.  Add leeks, and sauté until they start to brown and crisp.  Make sure to stir frequently, as they can burn quickly.  Remove and place on a paper towel-lined plate.  Season with salt.  

Place leeks and chives over salmon and serve.

Green Goddess Tuna Salad Sandwich

I've been neglecting tuna fish.  Not on purpose, but I seem to forget about the canned fish, which is too bad, because I love it.  Sad!  Recently, however, this sandwich made its way into my Instagram feed, and it caught my attention.  How can you say no to tuna salad that's smothered in green goddess dressing??  (And if you're too lazy to click on that link I just provided, green goddess dressing usually  consists of mayo, sour cream, lemon juice and a bunch of fresh green herbs.)  Besides, in the photo it's served between a toasted English muffin - and that's the best way to eat a tuna salad sandwich, if you ask me.  This recipe does NOT disappoint.  It's bright and refreshing and will make you fall in love with tuna all over again.        

Recipe HERE.

Green Fish

January is over.  It's over!  All 74 days of it.  Does anyone else feel like the month dragged on and on?  Although, because time likes to mess with us, in other ways it seemed to go by in a flash.  Why does that always happen?  Why is time so tricky?  No matter, it's now February and our diets are officially over.  Right?  Please??  Not that I was participating in any sort of diet, I just want you all to come over for cookies and wine.  Which brings me to a question...

My birthday is coming up and I want to bake myself a cake, because I'm weird like that.  Are there any trendy, must-try, fabulous cakes going around the World Wide Web that I should know about?  I don't know anything anymore.  I live in a bubble of The Thunderman's and reading logs.

Back to diets being dead (I'm all over the place)...even if you DID just finish the Whole 30 or something else, that doesn't mean we can't live a life of balance...of birthday cakes and healthy meals.  Like this delicious, flaky tilapia that is baked with a coating of lime zest and olive oil and topped with a bright cilantro and jalapeño vinaigrette.  It's sprinkled with crunchy sunflower seeds and served over buttery rice.  It's very yummy and would be the perfect precursor to cake.  Happy February.  

Recipe HERE.

Lobster Toasts with Avocado

Before I had kids, I was Academy Awards-obsessed.  It was like a holiday in my world.  I saw every Oscar nominated film prior to the big day (and usually by myself because I REFUSE to share popcorn - plus I can't handle it if someone doesn't enjoy a movie that I do).  My friends and I always had an Oscar viewing party that obviously began when the red carpet did so we could discuss fashion.  I could easily stay up to watch the entire, 11-hour-long telecast, because I had energy and slept through the night.  Now??  Now I've seen Trolls 150 times.  The last movies I saw in the theater were Rogue One and Zootopia (had to really rack my brain to come up with that one).  I haven't even heard of some of the Oscar-nominated films, nor do I know the actors in them (when I once knew their spouses and kid's names).  Do I still watch the show?  Yes.  As much as my exhausted self can handle (and I have to find a TV far, far away from my husband to catch any red carpet action).  

However, for those of you who love it, and still view it as a holiday, I'm going to offer you some Oscar-worthy snacks this week for your viewing party.  Like these elegant and delicious Lobster Toasts with Avocado.  If you buy pre-cooked lobster (which I found at Whole Foods) then these will come together in minutes, and they will also be eaten in minutes.  And the winner is... FOOD!  

Recipe HERE.

Spaghetti Squash with Shrimp

Does anyone else have a hate/love relationship with September?  I mean, it's one of those months that sort of punch you in the face.  Even if the end of August brings those, "I'm ready for routine/getting rid of my children" type of vibes, September still feels like someone threw a bucket of water over my head.  Now that it's nearly over (and by the way, how, how, how is that possible), I'm finally feeling like I'm getting used to the new schedule.  New ages, new teachers, new activities, new homework, new everything it seems.  So maybe, just maybe, now that I'm settling in... I'll blog more?  

Currently, I'm still throwing dinner together at the last minute.  I'm still going to the grocery store almost every day because I can't seem to meal plan.  Will I get there?  Please, October, please??  

   But sometimes random meals are the best kind!  Like this slow roasted spaghetti squash paired with caramelized brussel sprouts and butter-poached shrimp.  Perfect meal for the first few days of fall... because it's official now, friends.  It's fall.  Time to STOP SLACKING (sorry it's me, not you).    

Spaghetti Squash with Shrimp

(Serves 4-6)

Printable recipe

1 spaghetti squash

3 cups shaved brussel sprouts

1 lb. shrimp, peeled and deveined

8 Tbsp unsalted butter, divided

1 Tbsp olive oil

2 Tbsp water

Salt and pepper to taste

Preheat oven to 400 degrees.  With a knife or fork, poke holes in the spaghetti squash and place on baking sheet and bake for 45 minutes.  Remove from oven and let cool.  Once cool enough to handle, slice in half lengthwise and scoop out the seeds.  Set aside.  In a large skillet, heat 1 tablespoon of butter and olive oil over medium heat.  Add brussel sprouts and sauté for 8-10 minutes, stirring occasionally.  Season to taste with salt and pepper.  Remove from pan and set aside.  In same pan, heat water over medium heat.  Add the remaining 7 tablespoons of butter and let melt into water.  Once melted, add the shrimp and cook for a few minutes per side, until shrimp turns pink.  Add brussel sprouts to pan and stir.  Using a fork, scrap spaghetti squash into pan with shrimp and sprouts.  Stir and season to taste with salt and pepper.  

Baked Crab Dip

Our time at the beach is almost over.  Teacher letters went out yesterday, which feels like the first official sign of fall.  I finally started to register the kids for their activities, which pretty much makes my head spin.  So for now, I'm soaking up every minute of the sun-filled, routine-less days.  I'm also trying to eat as much seafood as I can before heading back to my east coast bagels.  Like this easy, delicious baked crab dip.  I found lump crab meat at a Gelson's out west, but I'm sure Whole Foods would be a good alternative.  This appetizer was a hit at my daughter's two-year birthday celebration.  That's right, SHE IS TWO.  Wasn't I just posting an absurd amount of homemade cakes whilst pregnant with her???  Is "whilst" even a word?  Did I use it properly if so?    

Speaking of cakes, I will share her birthday cake(s) tomorrow.  In the meantime, make this dip!

Recipe here.

Crab Toasts with Lemon Mayo

Is everyone enjoying (or watching) the Olympics?  I think they're so much fun, and our TV is pretty much on NBC all day long.  My almost-two-year old even chants "U-S-A"  and definitely has no idea why.  These athletes just astonish me.  It is beyond my comprehension to be so gifted at a sport, and don't even get me started on the Butterfly stroke.  HOW DO BODIES DO THAT??  

We had an Olympic Opening Ceremonies party the other night (which I tried to snap and share in my Insta stories) and made different foods from around the world.  My kids and nieces drew flags to represent each country and we set them out by the food.  Fun was had by all, and just because the Opening Ceremonies are over, that doesn't mean you couldn't have your own Olympics party any night of the week with friends and family!?  I think you should, and then tag me on Instagram.  

I had seen this recipe for Crab Toasts with Lemon Mayo and knew I wanted to make them during our August vacation.  They were simple, bright and a perfect snack to enjoy beachside.  For our party, I claimed these were "Australian" because, I don't know, I've never been there and it seemed to work, ok?  Check out more of our "foods from around the world" below...

(I put that in quotes because we threw this together in a day, so be nice.)

Spinach and Shrimp Risotto + TODAY

Ohhhh, here we are again.  Morning time.  For those of you with kids, when you hear that pre-6am "mama, mama, mama, mama," do you ever think, hmm, maybe today the breakfast fairy will whisk them out of bed and change their diapers and prepare a meal and I will be able to sleep for another 20 minutes.  Do you ever think that?  Yeah, me neither, that's weird and silly.  Anyways...

We're up!  And it's all good.  I actually needed to get up early to prepare for Father's Day weekend, which is also Carson's birthday weekend, so tonight I'm baking him a cake and I can't wait to share it with you next week.  In the meantime, if you missed my Father's Day segment with Carson on the Today Show yesterday, you can find all the recipes here.  Easy surf and turf... our kind of meal!

p.s.  That is a risotto my mom made while she was visiting last week.  IT WAS DELICIOUS!  She followed this recipe but added peas and pancetta (the latter she cooked in the beginning and added at the end).  I hope you all have lovely weekends celebrating the dads in your lives!  Go dads!  

Teriyaki Salmon Bowl with Crispy Kale

When we eat salmon - and we eat it a lot - almost always Carson throws it on the grill (with this seasoning, yum).  While we obviously love it, doing the same thing can feel redundant so I've been searching for ways to shake up our salmon routine.  Ugh, I feel really old when I say things like "shake up our salmon routine."  Anyway.  Via the world wide web, I've been seeing a lot of salmon bowls lately, so I decide to create my own.  It came out great and was very easy to throw together!  Can I just tell you what I did instead of writing a recipe?  Pleeeeeeease?  Thanks, I'm tired.

I preheated my oven to 400 degrees.  About 30 minutes prior to baking my salmon, I threw it in a plastic bag with about a cup of my favorite teriyaki sauce to marinate.  While those flavors blended together in the fridge, I tossed my washed and chopped kale in about a teaspoon of sesame oil and sprinkled it with salt.  I placed that on a baking sheet lined with foil, and baked for 10-15 minutes, then I set it aside in a bowl.  When I was ready to bake the salmon, I placed it on that same baking sheet and baked it for about 10 minutes.  While that was baking, I sautéed some shiitake mushrooms in 1 tbsp olive oil and 1 tsp sesame oil until golden brown.  I served the fish, mushrooms and kale with some cooked brown rice and avocado.  

By the way, this would have been even more yummy with Sriracha drizzled over the top but I couldn't find my Sriracha WHO STOLE MY SRIRACHA?!  I'm blaming you. 

Easy Butter Shrimp

If you're unfamiliar with Buzzfeed's Tasty Videos, familiarize yourself, right now.  They are addicting to watch.  'Like' them on your Facebook page, and they will pop up in your newsfeed and it will be the most glorious thing.  In fact, I think it's becoming a problem for me because late at night when I can't sleep I watch video after video after video.  You will want to cook everything.  Better yet, you will think you CAN cook ANYthing.  I have about 23 bookmarked that I'll get to someday.  For now, I will tell you about this recipe I saw for Butter Chicken that is simmered in spices like turmeric, garam masala, cinnamon and ginger... and of course, butter.  But only 6 tablespoons of butter, that's not a crazy amount, right?!  I don't know, I have the brain of a 600-pound woman, so... 

I decided to cook this with shrimp instead and because of that, I altered things slightly.  I did brown the shrimp in the butter in the beginning, but only for one minute per side.  Then, when it says to simmer the sauce, I simmered it for 15 minutes without the shrimp, then added it, and simmered it for 15 minutes more (I think you would need to simmer it that long even with the chicken in order to properly thicken the sauce).  I also used whole milk instead of heavy cream, and I cut down the cayenne to 1/4 tsp (instead of 1 full tsp) and found it PERFECTLY spicy (but, I'm a wuss).    

Make this!!  Recipe here.

Salmon with Potato Salad & Horseradish Yogurt

We had a particularly indulgent weekend, with my son's all-day birthday party on Saturday and pre-Easter festivities on Sunday.  It's definitely possible that my middle kid had pop rocks candy for two different meals. Where do I pick up my parenting award?!  (I really hope our dentist doesn't read this blog.)  Needless to say, we were all feeling it on Monday, so I was searching for a lighter dinner that wasn't the same old same old.  I came across this salmon recipe while sitting in the doctor's office during my son's 7-year-check-up.  We are big salmon eaters here, but Carson usually grills it, so I was excited about trying out a new cooking method (and we go bananas over horseradish anything).  The recipe did NOT disappoint... the salmon was bright and tender, and the quickly-fried herbs on top were EVERYTHING.  I added some arugula to the potato salad for more greens.  I highly recommend this one!  Especially if your kids ate 17 pieces of cake last weekend like mine.    

Recipe here.

p.s. My kids did not eat this (with the exception of my son eating a little salmon).  No, no, no... they ate whole wheat tortellini and chocked down some Spinach Balls.

Crunchy Taco Kale Salad

Day 2 of Salad Week!  I barely made it!  (By the way, you should know that 6pm is practically midnight in my world.)  Also, I'm terribly disappointed in myself, because in my "hangry" haste last night I forgot to take many pictures of Day 2 Salad.  You're just going to have to take my word that it was delicious.  We typically partake in Taco Tuesday cuisine, but rarely do salads.  However, after viewing this recipe for a Crunchy Taco Kale Salad (and in our ongoing effort to eat slightly better, at least during the week) I decided to go for it.  Homemade Chipotle Lime Avocado Dressing??  Yes please.  And it was as creamy and (subtly) spicy as you would imagine.  Drizzled atop a kale salad with chopped cilantro, black beans, shredded white cheddar and a variety of veggies... and I also roasted some shrimp for protein.  Oh, and did I mention the homemade tortilla strips??  

Baked Halibut and Spinach in Foil

I'm not big on cleanses or detoxes or dieting in general, however I do believe a balanced lifestyle is best, and after a particularly indulgent holiday we are trying to eat a little healthier around here.  When we make fish, Carson usually takes control and grills it, but last night I tried a new method (for us) and baked it in tin foil.  It was so easy and the fish was cooked perfectly.  Foil packet cooking is so versatile - you can really use any combination of fish and veggie.  Last night I placed halibut on a bed of arugula and spinach and topped it with sliced shallots, olive oil and salt and pepper (loosely following this recipe).  It was delicious, even if we did joke about ordering pizza after.

Shrimp Saganaki

Fifteen years ago, my knowledge of Greek food consisted of hummus and gyros (which I only ate when the bars closed).  Thank god it has expanded since then, because it might be one of my favorite cuisines.  One day, mark my words, I will go to Greece and eat my way through the country.  Until then, I will continue to explore the wonderful Greek restaurants this country has to offer, like Petros in California and Avra and Limani in New York.  My favorite things to order are Grilled Octopus, Moussaka, lamb anything and always, ALWAYS, Shrimp Saganaki, which is a simple, flavorful dish consisting of shrimp cooked in a tomato feta sauce.    

I've been dying to try it at home and I finally did.  It was extremely easy to make and I loved it.  Make sure you buy some crusty bread or soft pita to sop up this sauce.  I followed the recipe here (and ditched the greek liquor because I didn't feel like buying an entire bottle).  This is a wonderful transitional meal for the change of seasons... comforting but not TOO heavy.  Make it.  Opa!