This is a quick one-skillet meal that can be made in less than 30 minutes. Chicken and fresh green beans in a slightly spicy lemon sauce.
It can be served as is, or over rice or noodles.
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Tag Archives: main dish
Chicken Souvlaki Kabobs
Souvlaki chicken is a flavorful Mediterranean dish. The chicken is marinated overnight in a mixture of Greek yogurt, lemon juice, garlic, and Greek herbs. During summer months I love to add fresh lemon thyme from my garden to the marinade and as a garnish on the cooked kabobs.
If you don’t want to prepare kabobs, you can also marinate the chicken thighs or breasts whole, and grill or roast the whole pieces of chicken until cooked through.
We like to serve these kabobs with roasted zucchini or asparagus, and with hummus and tzatziki dips. You can also serve these kabobs with warm pita bread, if desired.
Tzatziki, recipe below
RECIPES:
Filed under Main Dishes
Skillet Cod in Scallion Lemon Butter Sauce
I love to cook fish in a cast iron skillet. The filets get a nice sear, cook very quickly, and don’t stick. Deglazing the pan with an easy lemon butter sauce makes a quick and delicious meal.
I used fresh lemon thyme from my garden instead of parsley when I made it this time. If I didn’t have fresh thyme, I would have just used the parsley.
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Filed under Low Carb/Keto, Main Dishes
Corned Beef Reuben Casserole with Creamy Russian Dressing
Want to try something a little different for St. Patrick’s Day this year? This low carb casserole has all of the flavors of a classic Reuben sandwich, in a hot delicious main dish casserole.
Layers of cooked cabbage, corned beef, sliced dill pickles, and sauerkraut are covered in melted Swiss cheese, then topped with a creamy Russian dressing. (The pickles are optional, but I love the extra tangy-ness and crunch.)
Bake in a large casserole dish or 9×13” pan for a delicious low carb meal.
Serve hot and drizzle with homemade creamy Russian dressing to serve. I like to kick up the spiciness of the dressing by adding extra Sriracha.
I cook my corned beef in an Instant Pot (70 minutes on high pressure), until tender enough to shred. You can also use leftover cooked corned beef and reduced amounts of the other ingredients to make a smaller sized casserole.
RECIPE:
Filed under Instant Pot, Low Carb/Keto, Main Dishes
Red Beans & Rice with Smoked Sausage
This is an easy-to-make, family friendly recipe. (Unless you are the one of my five children who won’t touch anything that looks like a hot dog or sausage. She just picks around those and eats the rice and beans.) I usually have all of these ingredients on hand, so when I end up at the end of the day and don’t know what to cook, it is easy to pull some smoked sausage out of the freezer and put this together.
You can start with uncooked rice, or use leftover cooked rice to prepare it even faster.
The amounts of spice in the recipe will make a mildly spicy dish. Adjust the amount of Cajun seasoning and tabasco sauce to your family’s spice tolerance.
RECIPE:
Filed under Main Dishes
Mapo Tofu
“Comfort food” means something different to everyone. Our youngest child (soon to leave the nest and graduate into adulthood) has always been our pickiest eater. I gave up long ago on trying to see the logic in what she likes and dislikes. But one thing is consistent: she hates bland food. She wants nothing to do with hot dogs, hamburgers (or any variation like meatballs/meatloaf), pizza, roast chicken/turkey, and ANYTHING in gravy or a tomato-based sauce. But she LOVES most ethnic foods that come packed with flavor and spiciness. She especially loves Mexican and Asian cuisine (Chinese, Japanese, Indian, Thai, Vietnamese), with a few un-explainable exceptions.
So to her, comfort foods DO NOT include soups, stews, pot pie, roast beef or chicken, or pretty much any American food. Mapo tofu, however, is one of her very favorite meals. It is packed full of mouth-tingling flavor! And tofu (which is the blandest thing ever, but provides a nice texture in the spicy sauce).
Mapo Tofu (also spelled mabodofu) is a Szechuan dish that we first came to love while living in Japan. It is made with ground pork, tofu, chili paste, onions, garlic, and other Asian seasonings. The best place we have ever eaten it is in a Szechuan restaurant in Beijing; it was so spicy it was hard to swallow, but soooo good. When we moved back to the US, I needed to find a way to make it from scratch.
In addition to other ingredients, I use a few tablespoons of this spicy bean sauce to flavor my mapo tofu. This requires a special trip to an Asian market for me, but that is one of my favorite outings, and the family loves it when I also come home with Aloe drinks, ramune, and senbei snacks.
Part of the flavor of this dish comes from ground Szechuan peppercorns, which are unique because they are not especially spicy (that quality comes from other ground peppers). But they cause a slightly numbing sensation to your tongue when you eat them.
So as our weekend forecast is for cold and snow, this is what our Little J hopes to see on the menu!
RECIPE:
Filed under Main Dishes
No Empty Chairs 