I guess when the week is shorter than usual and there is still the same amount of work to do and a little extra (like my manager popping into town last minute and spending the day with me), I become a bad blog mother. Sorry little blog. I still love you!
Last week there were a few repeats of the regular dinner recipes in rotation that I’ve mentioned before. However, even with the hectic schedule, I was able to make a few new-to-the-blog dishes. I admit they are not technically new-to-me as I have made each at least once before, but I thought I would post them anyway.
- 2 tablespoons unsalted pepitas, (see Tip)
- 1 tablespoon butter
- 1/2 teaspoon freshly grated lime zest
- 2 tablespoons lime juice
- 1/4 teaspoon chili powder
- 1 pound salmon fillet, skinned (see Tip) and cut into 4 portions
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Toast pepitas in a dry pan over med-high heat for 2-4 min. Place in a small bowl with butter, lime zest, lime juice and chili powder.
- Generously coat a large nonstick skillet with cooking spray and place over medium heat. Sprinkle salmon with salt and pepper, add to the pan and cook until browned and just cooked through in the center, 2 to 4 minutes per side. Remove the pan from the heat. Transfer the salmon to a plate. Add the butter-lime mixture to the hot pan; stir until the butter is melted. Serve the salmon topped with the sauce.
This fish is a tad tangy, a smidge buttery, and a ton tasty. We had roasted okra as a side. We’ve been on a bit of an okra kick lately. It is my all-time FAVORITE vegetable (roasted brussels sprouts are a very close second) and tis the season for them.
I thought, though, that my husband didn’t like okra. I’m not sure where I got that, but I always made him another veggie when I cooked okra for myself. A few weeks back we were in the kitchen waiting on dinner to finish cooking and I had the okra already on my plate waiting for the main course to be ready for plating. He grabbed a few okras off my plate, popped them in his mouth, and continued telling me whatever he was telling me. I just stared at him for a sec then said “You hate okra”. “No I don’t. I love it. Other than cucumbers, it’s my favorite vegetable.” WHAT?! “Oh honey, I’m so sorry! I thought you hated it for some reason.” Why didn’t he ever say anything? Because he’s too sweet to complain. So, we have had LOTS of okra since and he always gets HIS own big pile on HIS plate.
It’s funny what you don’t know about someone (or think about them for no reason) even after 7 years together, two of them married. I know he hates mushrooms because of the texture and can’t stand capers or tomatoes. I know his favorite veggie is a cucumber (and apparently okra) and peanutbutter cookies top his list of sweets. I think at some point he said he doesn’t like boiled okra because it’s slimy or something and I took that to mean he doesn’t like okra at all. Poor guy. Denied okra for all these years! 🙂
Anyway, recipe #2 that was a deviation from the norm was jambalaya. This one was from Cooking Light – Slow Cooker recipes (I never stray far) and includes chicken, shrimp, a bit of turkey sausage and lots o veggies (I also added okra to this one 🙂 ) My mother-in-law-was in town to pick my little sister-in-law up at the airport (she was flying in from Florida for her baby shower which I will be attending this afternoon) and stopped by our house for dinner first. They live in a town about an hour north of here and the flight was a late one, so she hung out with us for a bit. I cut the recipe in half to serve 4 instead of 8 since there were really only three. Perfect since the hubby usually gets two serving of light recipes. I also served theirs over additional rice.
Chicken and Shrimp Jambalaya – Serves 8 (1 1/4c each)
1 T canola oil
1 lb skinless boneless chicken breast, cut into 1 in pieces
3/4 lb skinless, boneless chicken thighs, cut into 1 in pieces (I used all chicken breast)
2 cups chopped onion
1 cup chopped green bell pepper
1 cup chopped celery
2 garlic cloves, minced
4 oz turkey kielbasa, halved and cut into 1/4 in thick slices
2 teaspoons salt-free Cajun seasoning (I couldn’t find sal-free, so I used Tony Chachere’s Creole seasoning)
1/2 teaspoon dried thyme
1/4 teaspoon Spanish smoked paprika ( I used regular paprika)
2 (14 1/2 oz ) cans diced tomatoes with onions, green peppers, and celery
1 (14 oz) can fat-free, less sodium chicken broth
2 (3 1/2 oz) bags boil-in-bag long-grain rice
1 lb medium shrimp, peeled and deveined
1 T hot sauce ( I forgot this and it was good without)
Heat oil in a large skillet over high heat. Add chicken and cook 4 minutes. Spoon chicken into slow cooker
Add onion, bell pepper, celery, garlic, to pan and saute about 4 min or until tender. Add the onion mixture, turkey kielbasa, and next 5 ingredients (through chicken broth) to the slow cooker. Cover and cook on low for 5 hours
Cook rice according to package instructions. Add rice and shrimp to slow cooker and cook on high for 15 minutes or until shrimp are done.
Calories: 364 Fat: 6.3 Protein: 39.5 Carb: 34.8 Fiber: 3.5 Sodium: 727mg
It got two thumbs up by all! YES! Cooking for the mother-in-law (though she is one of the sweetest people on the planet) is a bit intimidating.
I am an “I am woman hear me roar”-type and think that women can do anything men can do. I value a woman’s independence and think she should never submit, act mousy and timid, or be held to her “womanly” duties and roles. However, some old-fashioned part of me wants to know (and assure my mother-in-law) that I am taking good care of my husband in the eats department. My place is NOT in the kitchen, but I happen to like it in there and really want to do a good job feeding the fam.
What are your go-to recipe resources?