Pasta with a tomato sauce with Italian turkey sausage and smoked mozzarella cheese.
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Homemade Cup of Noodles
Skip the packet, and make your own homemade cup of noodles! There’s something so satisfying about having a soup like this assembled and ready in the fridge. Just add water!
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Roasted Potatoes and Asparagus with Lemon-Mustard Dressing
Spring is here! Spring is here! Sometimes I feel like Chicken Little. That’s how excited I get about spring and spring food.
And no, the sky is not falling, but it sure feels like my world is changing all around me when it’s no longer pitch black at 5 o’clock.
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Singapore Noodles with Shrimp
Ok, a disclaimer before we get started: The Pu Pu Platter in a Chinese restaurant isn’t something you would find in a restaurant in China. And Singapore noodles are unknown in Singapore.
My Singaporean friend was surprised when he noticed the item on a Chinese restaurant menu here in the United States, and couldn’t imagine where it was from.
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Microwave Chocolate Pudding from Scratch
Yes folks, it’s here! The homemade pudding from scratch that takes only a few minutes of your time and without a single scorched pot!
You will either love me or hate me for this. It’s that easy.
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Salsa Verde Chicken Bake
This recipe is so easy, it’s surprising how good it is!
You just line a baking dish with chicken breasts, pour over plenty of salsa verde, bake, sprinkle with some cheese, bake some more, and presto wham-o you’re there. Serve over rice to absorb the sauce.
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Cold Pea Salad
Long warm summer days are perfect for chilled pea salad!
This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful crunchy and cold too.
I first encountered this delightful salad at a friend’s potluck. It was one of the dishes that everyone went back for for seconds.
I’m not sure of the original source of the recipe, but since the recipes calls for Smokehouse Almonds, perhaps the almond company? It could easily be made with tamari almonds as well. You just want salty, crunchy, roasted almonds for this salad.
Do you have a favorite pea salad? Please let us know about it in the comments.
Photos and recipe updated, first published 2007
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Shrimp Quesadilla
Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.
One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.
First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!
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Oven-Roasted Salmon, Asparagus and New Potatoes
My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.”
A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.
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Chicken Florentine Pesto Pasta
Dear chicken Florentine. I like you. I like your spinach and your cream sauce.
But honestly? I don’t love you. You’re missing a little pizzaz.
So, I would like to introduce you to my friend pesto pasta.
You kinda need that punch from the pesto’s garlic, basil, and Parmesan.
Now we have the makings of love. Go forth and multiply.
Recipe and photos updated, first published 2011
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Flank Steak Stir Fry with Asparagus and Red Pepper
This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it!
When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan.
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Shrimp Fried Rice
Do you ever have leftover rice in the fridge? A great way to use it up is to make fried rice! Fried rice works best with chilled leftover rice actually. Fresh rice can fry up a bit mushy. But leftover rice that had a chance to dry out a bit? Perfect for frying.
Pretty much anything can go into fried rice—usually a combination of veggies, beaten egg, and a protein such as the shrimp we are using in this recipe, or chicken, fish, or tofu.
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