Honey Dijon Chicken with Roasted Veggies

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Honey Dijon Chicken with Roasted Veggies

Friends, it’s not often that I feel the need to run up to everyone I know and share a recipe…BUT this one is a keeper, without a doubt.

This one is so lip smackin’ good, I wish I could take out a front page ad for it!

I found it as one of my recipes in a recent H ello F resh box.  Have I mentioned I LOVE H ello F resh?!?

I added a few “Erin Edits” to it, and voila! My family now begs for this one!

You will need:

2 chicken breasts

2 tablespoons of olive oil (I used much more…)

1 red onion

1 zucchini

2 sweet potatoes

1 clove of garlic

2 tablespoons of whole grain mustard

1 ounce of honey

1 teaspoon white wine vinegar

Salt and Pepper to taste

  • Parlsey is optional as a garnish

Dish Deets:

Prep Time: 15-20 minutes

Cook Time: 25-35 minutes

Feeds: 2 adults

Directions:

(1) Heat oven to 400.

(2) Wash all produce.  Peel, halve and cut onion into 1/2 sized wedges.  Using your sharpened knife, halve the zucchini lengthwise.  Then, cut each side into 1/2 – inch thick half-moons.  Cut the sweet potatoes into 1-inch cubes.

(3) Place a piece of aluminum foil on a sheet pan.  Add a thin layer of olive oil.  Place cut up veggies on pan.  Toss with olive oil until all veggies are covered.  Cover the produce with a healthy layer of salt and pepper to taste.  Roast your veggies in the oven for 25-35 minutes.  Just look at the gorgeous colors that will emerge from your oven once your veggies are done!!! :

(4) Mince your garlic clove.  Combine the garlic, honey, 1 tablespoon whole grain mustard, 1 teaspoon white wine vinegar, and 1 tablespoon olive oil.  Season with salt and pepper.  Stir all ingredients to create a sauce.  (I set a little bit aside for pouring over once the chicken was placed in the oven…)

(5) With the exception of a few spoonfuls that you set aside for later use, pour the mustard sauce all over the chicken (making to sure to coat each piece).

(6) Pour a small drizzle of olive oil in a skillet over medium-high heat.  Place the chicken in the skillet and sear on each side (about 2-3 minutes on each side).  Using a spoon, make sure to continually coat the chicken with the marinade as it cooks in the skillet.

(7) Layer another sheet pan with aluminum foil and place the chicken in the center.  Pour the remaining honey Dijon sauce over the chicken.  Place chicken in the oven and roast for about 8-10 minutes or until the chicken is firm and white throughout.

(8) To serve, place a large spoonful (or two) of veggies in the center of each plate.  Place a chicken breast atop the veggies.  If you have any honey Dijon marinade remaining, pour it over top the chicken.  Sprinkle some chopped parsley as a garnish, if preferred.  Serve and enjoy!

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Tarragon Cream Pork Tenderloin

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Tarragon Cream Pork Tenderloin

You will need:

Pork Tenderloin

12 ounces of Yukon potatoes

8 ounces of Brussels sprouts

4 tablespoons of sour cream

1/4 ounces of tarragon

1 teaspoon – 1 tablespoon of chicken stock concentrate

Olive oil

Salt and Pepper to taste

Dish Deets:

Prep Time:

Cook Time:

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Dice potatoes into 1/2 inch cubes.  Toss in olive oil and salt / pepper.  Toss in the middle of cooking to ensure even cooking.  Roast in the oven for 20-25 minutes until golden and cooked throughout.

(3) Pick leaves from tarragon and finely chop.  Set aside.

(4) Halve the Brussels sprouts lengthwise, the slice into shreds.  Heat a drizzle of olive oil in a large pan over medium high heat.  Add the Brussels sprouts and cook until softened – this will take about 4-5 minutes.  Remove from pan, cover with aluminum foil and set aside.

(5) Heat another drizzle of olive oil in same pan over medium heat.  Add the pork tenderloin and brown on all sides.  Add salt and pepper for seasoning.  Place in oven (reduced to 350) until pork is cooked throughout and reaches desired doneness.

(6) In the same pan, add stock concentrate, tarragon, and 1/2 a cup of water to the pan.  Simmer until reduced.  Remove from the heat and stir in the sour cream.  Sprinkle with salt and pepper.

(7) To plate, add a layer of potatoes, followed by Brussels sprouts.  Thinly slice the pork tenderloin and fan several pieces on top of the potatoes / Brussels sprouts.  Drizzle the tarragon cream sauce all over the dish.  Serve and enjoy!

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Chicken Fajita Tacos

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Chicken Fajita Tacos

I can’t think of a more appropriate recipe for Taco Tuesday than the one I’m sharing today, friends.

This one is a staple in our home: easy peasy and dynamite in every bite.

What more can you ask for?!?

You will need:

Tortillas

Grilled chicken (I used Perdue grilled chicken)

Red onion

Red Pepper

Avocado

Shredded Cheddar Cheese

Olive Oil

Sour Cream

2 limes

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 5-10 minutes

Feeds: 2-4 adults depending on portion size

Directions:

(1) Heat oven to 350.

(2) Halve and thinly slice red onion.  Thinly slice red pepper.  Heat a drizzle of olive oil in a skillet over medium heat.  Toss veggies and cook until tender and slightly charred.  Set aside.

(3) Heat a drizzle of olive oil in the same skillet you cooked the veggies in over medium heat.  Add the Perdue Chicken and toss with salt and pepper until cooked throughout.  Halve one of your limes and cover the chicken in lime juice – toss to coat.

(4) Thinly slice the avocado and spritz with a little lime juice.

(5) Dampen a paper towel, wrap tortillas inside.  Place in microwave for 30ish seconds until tortillas are warmed throughout.

(6) Cover each tortilla with a healthy handful of shredded cheddar cheese and place in oven until cheese is melted.

(7) To prep each taco, layer in the following order: a large spoonful of grilled onions and pepper, several avocado slices, grilled chicken, extra shredded cheese (if desired) and sour cream.

(8) Cut your remaining lime into wedges and place a few wedges on each plate for garnish.  Serve and enjoy! 🙂

What are you fixin’ in your kitchen this week?

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Easy Ginger Beef Tip Stir-Fry

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Easy Ginger Beef Tip Stir-Fry

You will need:

12 ounces of beef sirloin tips

3/4 cup basmati rice

6 ounces of asparagus

2 cloves of garlic

Ginger

2 tablespoons of Hoisin sauce

1 tablespoons sesame seeds

2 scallions

1/2 ounce soy sauce

1 teaspoon vegetable oil

Salt and pepper to taste

Dish Deets:

Prep Time: 10 – 15 minutes

Cook Time: 15 – 25 minutes (depending on desired meat temperature)

Feeds: 2 adults

Directions:

(1) Bring 1 1/2 cups of water to boil.  Add a pinch of salt.  Once water is boiling, add rice to the pot and cover.  Reduce to a simmer.  Cook until tender – this will take about 15-20 minutes.  Remove from the heat once finished and keep the rice covered.

(2) Wash asparagus.  Cut off the tough ends of the asparagus stalks.  Then slice the stalks into 2 inch pieces.

(3) Mince the garlic.  Thinly slice scallions.  Mince the ginger after peeling it.

(4) To make your ginger sauce: whisk together the ginger, soy sauce, garlic, 1 tablespoon of water and 2 tablespoons of hoisin sauce.  Make sure to whisk completely to combine, and then set aside.

(5) Heat a drizzle of vegetable oil in a large skillet – add the beef tips and toss until desired heat level and color level is achieved.  Make sure to coat with salt and pepper to taste while cooking.  This process should take about 5 minutes (or less, dependent on your desired “doneness.”)  Remove the beef tips and set aside.

(6) Add the asparagus and scallions to the same skillet and cook over medium heat until tender.  You may need to add a little oil if the skillet is dry.  Cook until tender and crunchy – this should take about 5 minutes.  Toss occasionally to prevent sticking and ensure even cooking.

(7) Once the veggies are cooked, add the beef tips and the sauce to the skillet.  Cook by tossing until the meat is cooked throughout, the sauce thickens and the beef and veggies are evenly coated in the sauce.  Season with salt and pepper.

(8) To plate: fill each dish with a layer of basmati rice.  Then, using a large spoon, place a healthy portion of ginger beef stir fry on each plate.  Sprinkle each dish with sesame seeds.  Serve and enjoy!

What are you fixin’ in your kitchen this week? Please share in the comments!

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Fresh Fish and Potato Dish

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Fresh Fish and Potato Dish

It’s the last few weeks of summer.  Which means the fish is fresh and the veggies are ripe for the pickin’!  It’s time for a fresh fish dish!

This particular dish has a lemony finish that will please any tastebuds.  It’s clean and easy on the tummy.

If you’re looking for a summery take on dinner…here ya go!  Bon appetit!

You will need:

2-4 filets of tilapia (depending on portion preference)

12 ounces of yellow potatoes

1 clove garlic

1 lemon

6 ounces of green beans

Extra virgin olive oil

Packet of Italian (or ranch) powdered seasoning

1 tablespoon of butter

Brown sugar (optional)

Lawry’s seasoning

1 ounce of green olives (optional)

Salt and pepper to taste

Dish Deets:

Prep Time: 10 minutes

Cook Time:  35-45 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Wash potatoes and halve them lengthwise; if they are large, quarter them.  Make sure they are even in size for even cooking.  Toss the potatoes in olive oil and spread on a baking sheet.  Coat them with the Italian (or ranch) seasoning and salt / pepper to taste.  Roast in oven for 12-15 minutes.  Toss.  Roast for another 12-15 minutes.

(3) Mince the garlic.  Finely mince the green olives.  Halve the lemon.  Set aside.

(4) Place green beans on a baking sheet lined with aluminum foil (this helps with super easy clean-up later on).  Drizzle and toss with olive oil.  Season with salt and pepper.  You can also sprinkle on some brown sugar for a sweeter tasting green bean.  It’s totally up to you!  Roast green beans in oven for 12-15 minutes, or until cooked through.

(5) Heat a large drizzle of olive oil in a large pan.  Turn on the heat to medium high.  Season your tilapia all over with salt, pepper and Lawry’s seasoning.  Add to the pan and cook for 2-5 minutes on each side.  Remove from the pan when fish is white throughout and begins to flake.  Drizzle with a hefty squeeze of lemon.

(6) Melt butter in the same pan you just cooked the fish in.  After the butter has completely melted, add in garlic and shake in a circular motion.  Pour into a small bowl and add the olives, a large squeeze of lemon, the olives and 1 tablespoon of olive oil.  Salt and pepper to taste.  Stir together to combine all ingredients well.

(7) Plate in the following order: potatoes, green beans, fish and finish by pouring the butter / seasoning drizzle on top.

What have you been cooking in your kitchen this week?  Please share in the comments!

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Crabcake Sliders

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Crabcake Sliders

You will need:

12-18 slider buns

1 lb lump crabmeat (picked through)

1/2 cup + 2 tablespoons of mayonnaise

2 tablespoons unsalted butter

1 large egg

1 teaspoon Old Bay seasoning

1 teaspoon Worcestershire sauce

1 teaspoon yellow mustard

Kosher salt and pepper to taste

Zest of 1 lemon

For garnish: finely diced red onion, sliced tomatoes, pickles and lettuce

  • I used slaw as a garnish. The recipe for the slaw follows the crabcake slider recipe below 😉

Dish Deets:

Prep Time: 15-20 minutes hands-on (at the least one hour and preferably overnight chilling of crabcake patties required)

Cook Time: 20-30 minutes

Feeds: 3-4 people

Directions:

FOR THE CRABCAKES:

(1) Rip up three of the slider buns into small pieces – enough to fill 3/4 cup – put in a medium bowl.

(2) Whisk the melted butter, egg, 2 tablespoons old bay seasoning, Worcestershire sauce, mustard, 2 tablespoons mayonnaise and 1/4 teaspoon salt in another bowl.

Pro Tip: You will want to prepare extra of this sauce to use as a condiment for your sliders 😉

(3) Add the sauce mixture to the bun pieces and stir well to combine – let that sit for about 10 minutes.  Then, fold in the crabmeat.

(4) Place a piece of aluminum foil on a baking sheet.  Brush it with butter.  Tightly form 15 small crabcake patties and arrange them evenly spaced on the baking sheet.

(5) Place the baking sheet in the fridge and refrigerate for at least one hour (and preferably overnight).

(6) Preheat your broiler.  Evenly space the buns cut side up on a baking sheet, brush them with butter and broil them until golden.

(7) Remove the crabcakes from the fridge, place in the broiler and cook (rotating as needed) until golden and warmed through (this can take 5-10 minutes depending on oven).

(8) To serve: spread some of the mayonnaise condiment on each side of the bun, layer it with a crabcake, some slaw (*recipe below) and garnish with lettuce, tomato and a pickle.  Serve and enjoy!

FOR THE SLAW:

You will need:

1 Bag of coleslaw

1/2 cup of mayonnaise

2 tablespoons white sugar

1 1/2 tablespoons lemon juice

1 tablespoon vinegar

1/2 tablespoon ground black pepper

1/4 teaspoon salt

Directions: Whisk all liquid ingredients together in a bowl until smooth and creamy.  Refrigerate.  Pour over coleslaw and mix evenly.

What are you fixin’ in your kitchen this week?  Please share in the comments!

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Taco Tuesday with a Twist

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Taco Tuesday with a Twist

Gotta love Taco Tuesday!

It’s a no-brainer weekly fave in our house.

We stick to ground beef and grilled chicken most Tuesdays, but this past Tuesday Momma kicked it up a notch: BBQ NACHOS, Y’all!

Even my girls dove in and enjoyed every finger lickin’ good bite.

Heads up: these would be PERFECT for tailgatin’ in a few weeks, too!

You will need:

1 bag of Tortilla Chips

1 lb of inside chopped pork

1 cup BBQ Sauce

1 cup Ranch dressing

1 bag Mexican shredded cheese

Sour cream for garnish

Shredded Lettuce for garnish

3-4 Jalapenos for garnish

Optional topping add-ons:

Black olives

Avocado

Dish Deets:

Prep Time: 5-10 minutes

Cook Time: 5-10 minutes or until cheese is melted

Feeds: 2 adults and 2 children

Check out this finger lickin’ goodness y’all!!!

Directions:

(1) Preheat oven to 350.

(2) Spread out a layer of tortilla chips evenly on an aluminum-foil lined sheet pan.

(3) Mix the BBQ sauce and Ranch dressing in a bowl.

(4) Put the BBQ meet in a bowl and pour the BBQ / Ranch dressing over it.  Mix in well.

(5) Layer the chips as follows:

  • Layer of cheese
  • Layer of BBQ meat
  • Layer of cheese
  • Sprinkle diced tomatoes, shredded lettuce, jalapenos and any other toppings evenly on top

(6) Bake in the oven for 5-10 minutes until cheese is melted.

(7) Take chips out and allow to cool.  Then sprinkle all toppings evenly: tomatoes, shredded lettuce, jalapenos and any other toppings your family selects

(8) Put a dollop of Daisy 😉 sour cream in the middle of each serving and drizzle some BBQ / Ranch mixture over top for that perfect finish!  Serve and enjoy!

What have you been fixin’ in your kitchen this week? Please share in the comments!

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Creamy Shrimp Risotto

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Creamy Shrimp Risotto

You will need:

10 ounces of shrimp

3/4 cups of Arborio rice

6 ounces of asparagus

1 onion

2 cloves of garlic

Vegetable stock concentrate

Vegetable stock

1 cup parmesan cheese

1 lemon

1 tablespoon butter

2 teaspoons olive oil

Salt and pepper

Dish Deets:

Prep Time: 15-20 minutes

Cook Time: 35-45 minutes total

Feeds: 2 adults

Directions:

(1) Bring 4 cups of water and 1 teaspoon of stock concentrate to a boil.

(2) While water is coming to a boil, prepare vegetables.  Cut off the tough ends of the asparagus stalks and discard.  Then, slice each asparagus stalk into 1 inch pieces.

(3) Half onion, peel and finely chop one half.  Reserve the other half of the onion for later.

(4) Mince the garlic and set aside.

(5) Zest your lemon and then halve it.

(6) Heat a drizzle of olive oil in a large pan over medium high heat.  Add the chopped onion, and cook for about 5 minutes.  Make sure to stir the onion while cooking so that it does not burn or stick.  The onion is finished when the texture is soft.

(7) Add half of the garlic to the onion mixture and cook stirring for about 30 seconds, or until fragrant.

(8) Turn your attention to cooking the asparagus at this time.  Prepare a medium bowl by adding water and ice.  Lower the asparagus pieces into the pot of boiling water / stock concentrate and cook until bright green – this will take 1-3 minutes.

(9) Using a slotted spoon, fish out the asparagus pieces as soon as they are bright green and plunge them immediately into the bowl of ice water.  Let them cool and them drain them out of the water.

(10) Add the Arborio rice to the pan with the onion and garlic.  Cook until the grains are translucent.  Add vegetable stock one cup at a time and stir vigorously.  Allow the rice to absorb the stock each time you pour it in before adding any more.  Continue the process of adding the stock and stirring until the rice is plump, creamy and al dente.  This process takes about 25-35 minutes.

(11) When risotto is finished cooking, pour in the parmesan cheese, butter, salt and pepper a little bit at a time making sure to adequately fold it in with each stir.

TIP: Add as much parmesan as you wish.  I included 1 cup as an ingredient to ensure you had enough.  We like our risotto extra creamy, so we added almost the whole cup!

(12) Heat a drizzle of olive oil over medium heat.  Toss in the shrimp, remaining garlic, and the cooked asparagus.  Cook for about 3-5 minutes, or until shrimp is cooked throughout.  Season with Salt and pepper.  Once the shrimp / asparagus mixture is cooked, fold in to the risotto mixture.  Garnish with shredded parmesan cheese and salt / pepper to taste.  Serve and enjoy!

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Parmesan Crusted Cod with Fluffy Cranberry Couscous

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Parmesan Crusted Cod with Fluffy Cranberry Couscous

I know, I know.  The sound of cous cous is SO not my style…

I’m a very “dump it, mix it and serve it”/ comfort food kinda girl.

But, I have to say, cous cous ain’t half bad, folks…

Sharing another one of the recipes from my H ello Fresh finds with y’all today… with my twists, of course 😉

Who knew that couscous could be so yummy?!?  Heck, I didn’t even know how to properly pronounce “couscous” until a Friends episode way back in the day…anyone with me on this one?

So, now that I know how to cook it, I’m kinda fond of it.  It has a very interesting texture.  Throw in some cranberries and mix it up extra fluffy…Y-U-M-M-Y!!  Enjoy!

You will need:

2 cod filets

1/2 cup shredded parmesan

1 cup panko breadcrumbs

1 bag of couscous

1 roma tomato

8 ounces of Brussels sprouts

1 lemon

1/4 ounces of parsley

Vegetable stock concentrate

1 ounce of dried cranberries

Olive oil

2 tablespoons of butter

Salt and pepper to taste

Dish Deets:

Prep Time: 10-15 minutes

Cook Time: 35 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 425.

(2) Wash your produce and trim Brussels sprouts.   Half them lengthwise.  Cut the roma tomato into wedges.  Line a baking sheet with a piece of aluminum foil.  Toss the Brussels sprouts and tomato wedges liberally with olive oil, salt and pepper.  Cook for 20 – 25 minutes or until the tomatoes are soft and the Brussels sprouts are hard.

TIP: If you cook the Brussels sprouts with the cut side on the baking sheet, they will come out much more crisp!

(3) Bring 1 cup of water and 1 tablespoon stock concentrate to a boil.  Once the water is boiling, stir in the couscous and add the cranberries.  Place the lid on the pot and remove from heat.  Set aside.

(4) In a small bowl, mix together the parmesan cheese, panko bread crumbs and a large drizzle of olive oil.

(5) Brush each piece of fish with a layer of olive oil and then cover with a thin layer of the parmesan / panko mixture.

(6) Place the fish on a baking sheet and bake for 10-12 minutes, or until the fish is white throughout and beginning to flake.

(7) Finely chop the parsley to garnish the couscous and add to the finishing sauce for the fish.

(8) Cut lemon into 2 halves.  Juice one half of the lemon.

(9) Melt the butter in a small pan over medium heat and add half of the lemon juice.  Stir in half the parsley, salt and pepper.

(10) To plate, fluff the couscous and add a large helping to each dish.  This is the texture you are looking for with the couscous:

Finally, place a piece of fish on each plate and sprinkle the finishing sauce over top each one.  Place a large helping of roasted veggies on plate as well.  Serve and enjoy!

What are you fixin’ in your kitchen this week?  Please share in the comments!

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Veggie Baked Chicken

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Veggie Baked Chicken

I mentioned to you guys a while back that I was trying out H ello Fresh.  And it has not disappointed!

The fresh ingredients are so delicious and I was pleasantly surprised with how easy the recipes are.

Today’s chicken dish is one of those recipes…with my tweaks, of course 😉  Enjoy!

You will need:

2 chicken breasts

1/2 cup of parmesan cheese

12 ounces of Yukon gold potatoes (the little yellow ones)

1 zucchini

6 ounces of green beans

1 lemon

2 teaspoons of olive oil

1 tablespoon of butter

Salt and pepper to taste

Dish Deets:

Prep Time: 15 minutes

Cook Time: 15-25 minutes

Feeds: 2 adults

Directions:

(1) Preheat oven to 400.

(2) Quarter, then dice the potatoes evenly.  Trim stems off of green beans.  Toss liberally in olive oil and place potatoes and green beans on a large baking sheet lined with aluminum foil.  Sprinkle salt and pepper to taste.  Cook in the oven for 20-25 minutes, or until potatoes are tender and green beans are cooked throughout.

TIP: Toss midway through for even cooking.

(3) While the potatoes and green beans are cooking, grate zucchini on a box grater.  Make sure to place zucchini shreds in a bowl and squeeze out as much water as possible.  Season generously with salt and pepper, then set aside.

(4) Mix parmesan and zucchini shreds in a medium bowl.  Add a little drizzle of olive oil to make a paste-like mixture.

(5) Place chicken breasts on a baking sheet lined with aluminum foil.  Brush a drizzle of olive oil on each chicken breast.  Coat each breast with a thick layer of the zucchini / parmesan mixture.  Bake in the oven until cooked through.  This is the consistency of the zucchini / parmesan mixture you are looking for:

(6) At the very end of the chicken cooking, heat the broiler to high to crisp the zucchini / parmesan mixture BUT make sure not to let it burn.  You are just looking for that golden brown crisp.

(7) To plate, place large spoonfuls of potatoes and green beans on each plate.  Cut the lemon into wedges and squeeze a little lemon over top.  Serve and enjoy!

Even my tiniest diner was crazy for her veggie baked chicken!!

This is an excellent way to sneak more of those awesome veggies into the diets of your little ones!

I sometimes serve my kids their dinner on “big people” plates so that they feel like it is a special occasion.

Do whatever works for your kiddos!

What have you been fixin’ in your kitchen this week?  Please share in the comments!

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