Tag Archives: quick and easy

September 22, 2022 · 8:09 am

Seared Thai Basil Tuna Steaks

We have an abundance of Thai basil growing in planters in our back yard. Due to a plethora of rabbits, we have been unsuccessful at growing vegetables, so I have switched to herbs and flowers. Unfortunately, I may need to switch to all herbs next year…

But at least my Thai Basil is going strong, and is not a preferred bunny snack.

I love seared tuna steaks, because they are quick and easy to cook, and if not overcooked, are tender and delicious, without tasting “fishy”. A screaming hot cast iron skillet is the best way to cook them, searing for no more that 1 minute on each side. After searing, I add a small amount of the sauce into the skillet and cook for 15 seconds on each side to give a nice glaze to the fish.

Serve immediately, sliced across the grain, with additional sauce for dipping.

RECIPE: Continue reading →

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Tagged as 30 minute dinner, Asian, cast iron skillet, entree, fish, keto, main dish, quick and easy, recipe, Thai, Thai basil, tuna steaks

August 19, 2022 · 7:36 am

Spicy Lemon Chicken with Green Beans

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.

RECIPE:

Continue reading →

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Tagged as chicken, green beans, keto, lemon, low carb, main dish, one pot, quick and easy, recipe

August 9, 2021 · 11:52 am

Sheet Pan Garlic Lemon Shrimp and Asparagus

Sheet Pan dinners are a quick way to cook a full meal on one easy-to-clean pan. This shrimp and asparagus meal can be on the table in under 30 minutes.

Line your baking pan with foil for an even easier clean-up.

RECIPE:

Continue reading →

Sesame Crusted Tuna Steaks

Fresh tuna steaks are a fast and delicious dinner that even fish-haters around here approve of. Fresh tuna steaks are coated in sesame seeds, quickly seared, and served with a spicy Asian dipping sauce. Tuna steaks are best served rare, so be sure you have all of your sides ready before starting to cook the fish.

The main ingredients in the dipping sauce are soy sauce, lime juice, and chili paste. The strong flavors pair well with the mild fish. You can adjust the spice level to the taste of your family.

Preparing the tuna steaks is super simple. Mix together some white and black toasted sesame seeds, and generously coat all sides of the tuna steaks. Cook for 2 minutes in a hot cast iron skillet, and you are done. Be sure and serve immediately, so that the tuna steaks don’t dry out.

The best place to buy sesame seeds is an Asian market. You can buy large bags of white or black seeds relatively inexpensively.

In addition to the dipping sauce, I served the tuna steaks with a Thai Cucumber Salad and Green Chili Cilantro Rice.

Recipes:

Sesame Crusted Tuna Steaks

Servings: 4
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4 fresh ahi tuna steaks, about 1” thick
Salt and freshly ground pepper
½ cup each black and white toasted sesame seeds
4 Tbs oil

Dipping Sauce:
¼ cup soy sauce
1 lime, juiced
1 clove garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs brown sugar)
2 tsp ground chili paste (adjust to taste)
2 Tbs chopped cilantro

Prepare dipping sauce: Stir together all of the sauce ingredients and set aside.

Pat tuna steaks dry. Season both sides of the tuna steaks with salt and pepper. Place sesame seeds in a wide bowl and dip tuna steaks in seeds, pressing seeds onto all sides of the tuna steaks.

Heat oil in a cast iron skillet until very hot. Add tuna steaks to hot pan. Do not crowd pan; cook in batches if necessary. Cook for 1 minute on each side. (Adjust cooking time if steaks are thicker, or if you want them cooked more than rare). Remove to serving platter. Cut tuna steaks diagonally into slices and serve immediately with dipping sauce.

Thai Cucumber Salad

Servings: 6-8
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4-6 small pickling cucumbers, sliced
½ of a small red onion, thinly sliced
½ cup chopped cilantro
¼ cup olive oil
¼ cup rice vinegar, unsweetened
¼ cup fresh lime juice
2 cloves garlic, minced
1 Tbs sesame oil
10 drops liquid stevia (or 1 Tbs sugar)
1 tsp kosher or sea salt
¼ tsp dried crushed red pepper flakes

Mix sliced cucumbers, onion and cilantro in a bowl. Stir together remaining ingredients. Pour over cucumbers.

Green Chili Cilantro Rice

Servings: 6
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Green Chili Cilantro Rice

1 can (1 ¾ cup) chicken broth
1 can (4 oz) diced mild green chilies, undrained
2 cloves garlic, minced
2 Tbs olive oil
½ tsp salt
1 cup Basmati rice (or other long grain variety rice)
½ cup chopped fresh cilantro

Combine broth, green chilies, garlic, olive oil, and salt in a saucepan. Bring to a boil. Stir in rice, cover, and simmer over low heat for 20-25 minutes, or until rice is cooked. Stir in chopped cilantro.

This can also be cooked in a rice cooker: combine all ingredients except cilantro in rice cooker and cook according to directions; stir in cilantro.

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Tagged as cast iron skillet, entree, keto, low carb, main dish, quick and easy, quick meals, recipe, seafood, sesame seeds, tuna, tuna steaks

February 9, 2018 · 10:06 am

Cheesesteak Stuffed Poblano Peppers

Whether you are eating low-carb, or gluten-free, or just want a delicious dinner that the whole family will love, this recipe fits the bill. The only ingredient some of my family object to is the mushrooms, but if I chop them finely enough, they don’t even know they’re there.

And if you buy pre-sliced beef, you can have this on the table in under an hour.

I like to serve this with Chipotle Black Beans and Green Chili Cilantro Rice.

RECIPE:

Cheesesteak Stuffed Poblano Peppers

Servings: 8
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2 Tbs butter
1 large onion, diced
8 oz mushrooms, chopped (optional)
3 cloves garlic, minced
1-2 jalapenos, finely diced
2 lb thinly sliced beef
2-3 tsp Montreal Steak seasoning
1 tsp garlic powder
½ tsp salt
4 large poblano peppers
Provolone cheese and/or mozzarella cheese

Preheat oven to 400°F. Lightly spray a 9×13” baking dish with olive oil spray.

Melt butter in a large skillet. Add chopped onion, mushrooms, garlic, and jalapenos to the skillet and sauté until softened. Add beef to skillet and cook over medium-high heat until beef is cooked through. Stir in steak seasoning, garlic powder, and salt. Cook for an additional 5 minutes, or until most of the liquid has evaporated.

Cut poblano peppers in half lengthwise. Remove seeds and place in baking dish. Sprinkle peppers lightly with salt. Place a slice of cheese, or small amount of shredded cheese, in each pepper. Spoon cooked beef mixture into the peppers. Top each pepper with additional cheese.

Bake for 20-25 minutes or until cheese is golden brown.

NoEmptyChairs.me

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Tagged as beefsteak, entree, gluten free, low carb, main dish, peppers, Philly cheesesteak, quick and easy, recipe, stuffed peppers

June 3, 2010 · 10:17 am

Best Ever Cheddar and Herb Drop Biscuits

Looking for a great bread to serve with dinner? But no time for yeast and rising bread? Hate to roll out biscuit dough?

These biscuits are super fast, easy, and taste better than any biscuits I have ever tried. They can be on the table in just about 20 minutes, from start to finish.

I am not usually a fan of biscuits. They tend to be dry and flavorless. And rolling out biscuit dough never seems worth the effort. Not so with these flavorful drop biscuits! Full of cheese and garlic flavor, with a slight tanginess from the buttermilk or kefir (I am definitely a kefir fan!) Brushed with additional melted butter/garlic/herbs at the end, they are not your average hockey-puck biscuits.

Great served with pasta (in place of garlic bread) or with a nice Sunday roast. In fact, I would have a hard time coming up with meals they would not be great with.

040910 014-2

RECIPE:

Cheddar and Herb Drop Biscuits

Servings: 12-18
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2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon garlic powder
½ teaspoon salt
5 tablespoons cold butter, cut into pieces
1 heaping cup shredded sharp cheddar cheese
1 cup** buttermilk or kefir (I used 1 cup + 2 Tbs kefir)

3 Tbs melted butter
1 tsp dried parsley flakes
¼ tsp garlic powder

Preheat oven to 425°F. Grease or line a large baking sheet.

In a medium bowl, combine flour, baking powder, ¼ tsp garlic powder, and salt. Use a pastry blender, or two forks, to cut in butter until dough forms small pea-sized crumbs. Stir in shredded cheese. Mix in buttermilk or kefir just until moist. **Add an additional 1-2 Tbs buttermilk or kefir if biscuit dough is overly dry (dry spots here and there are fine, but the dough should hold together, and not still be crumbly).

Use two spoons or a cookie dough scoop to drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden.

While the biscuits are baking, in a small bowl combine melted butter, parsley flakes, and garlic powder. As soon as the biscuits come out of the oven, brush the hot biscuits with the melted butter mixture. Serve immediately.

Yield: 12-18 biscuits

NOTE: If you don’t have buttermilk or kefir, you can substitute sour milk: Place 1 Tbs lemon juice or vinegar in a measuring cup. Add milk to 1 Cup line. Stir. Let sit for about 5 minutes before using.

Adapted from Mel’s Kitchen Cafe

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