Tag Archives: one pot meals

Say It’s Simple with Sheet Pan Shrimp and Vegetables

So it’s been way too long since I have done any blog posting at all and I came to the decision yesterday that I need to start making more time to do it, so here I am. Since my last original post I have made lots of great things so I have all kinds of fun recipes to share. Some I have pictures for and some I do not since I had to switch phones in the midst and lost some photos along the way, but I will do my best to keep up with everything.

For the first recipe upon return, we have an easy sheet pan shrimp and vegetables recipe I picked up from the Tasting Table. Sheet pan dinners are just as good as skillet dinners since you can do everything in just one pan for easy clean up and if you use aluminum foil on the bottom of the pan the clean up gets even easier for you. This recipe is a nice combination of shrimp and vegetables and has an Italian/Mediterranean flair to it with a great dressing for the vegetables. It is very much like a panzanella salad meal you might make. Best of all, you can put it all together pretty quickly and have dinner on the table in about 20 to 30 minutes.

Sheet Pan Shrimp and Vegetables


For the Shrimp:

1 pound shrimp, peeled and deveined

3 tablespoons olive oil

2 tablespoons lemon juice

½ teaspoon lemon zest

2 garlic cloves, minced

Kosher salt and freshly ground black pepper, to taste

For the Dressing:

¼ cup balsamic vinegar

1 tablespoon Dijon mustard

2 teaspoons honey

¼ cup olive oil

Kosher salt and freshly ground black pepper, to taste

For the Salad:

8 ounces asparagus, cut into 2-inch pieces

½ cup marinated artichokes hearts

½ cup pitted Castelvetrano olives, halved

½ red onion, large dice

¼ cup (10 each) sun-dried tomatoes, thinly sliced


4 cups roughly torn sourdough bread

For Assembly:

½ cup (6 ounces) small mozzarella balls, halved

¼ cup parsley leaves

¼ cup basil leaves, torn

Kosher salt and freshly ground black pepper, to taste

Prepare the shrimp: Preheat the oven to 450 degrees and line a baking sheet with aluminum foil. In a medium bowl, toss all of the shrimp ingredients together and place the shrimp in the center of the sheet tray.

To make the dressing: In a medium bowl, whisk together the balsamic vinegar, Dijon mustard and honey. While whisking constantly, slowly stream in the olive oil until the mixture is emulsified. Season with salt and pepper to taste.

In a large bowl, toss the asparagus, artichoke hearts, olives, red onion and sun-dried tomatoes with the dressing to coat. Scatter the vegetables around the shrimp, then top the salad with the chunks of sourdough bread. Bake the shrimp and vegetables until the shrimp are cooked and the bread is crisp, about 10 to 12 minutes.

4. Transfer the contents of the baking sheet to a large bowl and toss with the mozzarella balls, parsley leaves and torn basil leaves. Season with salt and pepper to taste, then transfer to a platter and serve.

I did make a couple of slight changes to the recipe. Instead of using sun-dried tomatoes, which I didn’t have on hand, I used grape tomatoes instead. I also added a couple of ears of corn on the cob that I had cut into thirds to roast along with the other vegetables. Personally I liked the way it all turned out this way. I simply served the sheet tray platter on the table for the 3 of us and kept the mozzarella balls on the side for anyone to add if they wanted them. The vinegar dressing went really well with all of the vegetables and left a nice bite on the asparagus, artichoke hearts and red onion. The shrimp was done perfectly. I had used some wild American shrimp I got on sale and they were an ideal size and tasted delicious. The garlic and lemon also worked over to the corn on the sheet to give the corn some great added flavor. The sourdough bread worked nicely as well and was great for sopping up the dressing. It was certainly an easy meal to make and one that you can put together quickly on those busy summer nights.

That’s the recipe for today. I’ll try to be back tomorrow and get on a better routine again to keep things going. Until then, enjoy the rest of your day now that summer is here and enjoy your meal!




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Healthy Soups and Stews – Recipes from NYT Cooking

With the new year and the cold weather finally settling into this part of New York, I know my attention turns more to making soups and stews for dinner to give you a warm, satisfying meal. It is even better if you can make healthy choices in the soups and stews you make and the New York Times has provided you with some great options. NYT Cooking has put together a batch of healthy soup and stew recipes for you to try out this winter to keep you warm and cozy, your belly full and your body feeling better. Check it out!

Source: Healthy Soups and Stews – Recipes from NYT Cooking


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Our Best One-Dish Dinners – Bon Appétit

Our Best One-Dish Dinners – Bon Appétit.

I love one-dish dinners, especially during the weeknights when getting dinner on the table can sometimes seem hectic as you try to figure out what you can do. When you are able to get your meat and vegetables all in one place and have only one pot to clean up, it is a great night! Bon Appetit has put together 21 of their best one-dish dinners that you can try for any night of the week when you want a great meal with easy clean-up. Check it out!


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Getting Back to Business with Chicken Noodle Casserole

After being busy for weeks it seems that things have finally slowed down a bit where I actually have the time and energy to do some blogging. After writing for 10 hours a day sometimes I just don’t have the energy or will to sit in front of the computer anymore and blog even though I really enjoy it. Hopefully I can have some more time to do some in the coming days and weeks. We’ll have to see what the work schedule brings along. With the craziness behind me for now, I have had some time to cook a few new things lately, including this recipe from Cook’s Country that I made last night for chicken noodle casserole. Granted, this dish combines two ingredients I personally don’t eat myself – cheese and noodles – but Michelle and Sean both love them and I had all of the right ingredients on hand to have a go at the recipe and see what I could do with it. It seemed simple enough to make so it was worth a shot.

Chicken Noodle Casserole

12 ounces (7 3/4 cups) wide egg noodles

Salt and pepper

3 tablespoons butter

1 red bell pepper, stemmed, seeded, and chopped fine

1 carrot, peeled and chopped fine

1 onion, chopped fine

3 tablespoons all-purpose flour

2 1/2 cups half-and-half

2 1/2 cups chicken broth

1 pound boneless, skinless chicken breasts, halved lengthwise and trimmed

4 ounces deli American cheese, chopped coarse

4 ounces sharp cheddar cheese, shredded (1 cup)

1 1/2 cups frozen peas

25 Ritz crackers, crushed coarse

 Bring 4 quarts of water to a boil in a Dutch oven. Add the noodles and 1 tablespoon of salt and cook, stirring often, until the noodles are just al dente, about 3 minutes. Drain the noodles and rinse them with cold water until they are cool, about 2 minutes. Drain the noodles again and set them aside.

Melt 1 tablespoon of the butter in the now empty pot over medium-high heat. Add the bell pepper, carrot and onion and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Transfer the vegetables to a bowl and set them aside. In the now-empty pot, melt the remaining 2 tablespoons of butter over medium heat. Add the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the half-and-half and chicken broth and bring the mixture to a boil. Reduce the heat to medium-low and simmer until the mixture is slightly thickened, about 5 minutes. Add the chicken and cook until it is no longer pink, about 8 to 10 minutes.

 Adjust an oven rack to the upper-middle position and heat the oven to 425 degrees. Remove the pot from the heat, transfer the chicken to a plate, and shred the chicken into bite-size pieces once it is cool enough to handle. Whisk the American and cheddar cheeses into the sauce until it is smooth. Stir the shredded chicken, noodles, bell pepper mixture, peas, 1 1/2 teaspoons of salt, and 1 1/4 teaspoons of pepper into the cheese sauce.

 Transfer the mixture to a 13 by 9-inch baking dish and top with the Ritz crackers. Bake the casserole until it is golden brown and bubbling, about 15 minutes. Let the casserole cool on a wire rack for 10 minutes. Serve.

It was very simple to make and the whole dish comes together in about 45 minutes. I actually used some leftover chicken that we had on hand and sped the process up even more, just warming it in the sauce for 2 minutes instead of having to cook it all the way through. even though I personally didn’t eat any, I have to admit that it looked pretty good and Michelle and Sean both had seconds so I guess it tasted good too. This recipe makes a lot, with a suggested serving of 8 to 10 people, so if you don’t want a lot of leftovers you can cut it down to half. While they had the casserole, I had a soft shell crab sandwich and slaw, which I will share the recipe for tomorrow.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on May 28, 2015 in Cooking, Dinner, One Pot Meals, Pasta, Poultry


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How About Stew Day Two? Seafood and Chorizo Stew

I know it seems silly that I have been clamoring for warmer weather for months and now that it is finally here what recipes do I offer up but stew recipes? Well, there are a couple of reasons for the stew recipes. First, I have been so busy with work lately that making a stew gives me a chance to put together a dinner rather easily and have it all in one pot, making things even better for all of us. Second, both of the stews I have made, this one today and the chicken stew yesterday, I kind of spring-like in their ingredients so they fit pretty well into the weather that we have been having lately anyway. lastly, this recipe today came in the last issue of Cook’s Country magazine and I just love to make their recipes, so I couldn’t resist it. This one is for a simple seafood and chorizo stew, making use of shrimp, cod and chorizo so you get the great flavors of the seafood combined with the heat and spiciness of the chorizo.

Seafood and Chorizo Stew

1 tablespoon extra-virgin olive oil, plus extra for drizzling

6 ounces chorizo sausage, quartered lengthwise and sliced 1/2-inch thick

1 onion, chopped fine

4 garlic cloves, minced

1 tablespoon chopped fresh oregano

2 (14.5-ounce) cans diced tomatoes

1 (8-ounce) bottle clam juice

1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed

2 (6-ounce) skinless cod fillets, 1 to 1 1/2 inches thick, cut into 1-inch chunks

Salt and pepper

Heat the olive oil in a large saucepan set over medium-high heat until the oil is shimmering. Add the chorizo and the onion and cook until both are lightly browned, about 7 to 9 minutes. Stir in the garlic and 1 teaspoon of the oregano and cook until both are fragrant, about 30 seconds. Add the diced tomatoes and their juice and the clam juice, scraping up any browned bits from the bottom of the pan and bring the mixture to a simmer. Cook until the mixture is slightly thickened, about 10 minutes.

Pat the shrimp and the cod dry with paper towels and season each with salt and pepper. Gently stir the seafood into the stew and cook until the seafood is opaque and cooked through, about 5 to 6 minutes. Stir in the remaining 2 teaspoons of oregano and season the stew with salt and pepper to taste. Portion the stew into individual bowls and drizzle with a little bit of extra olive oil and serve.

This was a nice thick stew with lots of great flavor to it. love the combination of the shrimp and chorizo and I think if you wanted to leave the cod out altogether and just go with those two this would be a fine dish as well, though the cod adds a nice bit of contrast and some extra meatiness to the dish. I had bought some fresh made chorizo from the butcher and it was perfect, with just the right amount of heat to it. This stew goes great with some nice crusty bread to sop up the juices and I really enjoyed the leftovers for lunch the next day when the stew was even a little bit hotter because the chorizo had really melded into the dish by then. This is another great one pot meal you can have done in under 30 minutes so it is great for any weeknight when you need something easy to put together.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!


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Posted by on April 15, 2015 in Cooking, Dinner, One Pot Meals, Sausage, Seafood


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Why is it Still Cold? Looks Like Time For Another Soup – Chicken and Barley Soup

We are still experiencing windy and cold weather here today in my area of New York and even though Spring starts tomorrow night, we are expecting 2 to 4 inches of snow tomorrow, which does not bring a smile to anyone’s face around here after all of the snow and cold we have had this winter. In any case,cold weather, and even early spring weather that can be chilly, is still a good time to break out the soup recipes and make something nice and warming. This particular recipe that I found at the Kitchn worked perfectly with some leftover chicken that I had. It is for chicken and barley soup and makes use of chicken, some veggies and barley to create a hearty and warming soup.

Chicken and Barley Soup

1 tablespoon olive oil or vegetable oil

2 carrots, peeled and diced

4 stalks celery, diced

1 onion, diced

1/2 teaspoon dried oregano

1/2 teaspoon salt

1 quart chicken broth

1 cup water

1 cup pearl barley

2 cups diced cooked chicken

1 to 2 tablespoons lemon juice, to taste

Parsley, to garnish, if desired

Heat the olive oil or vegetable oil in a Dutch oven or large, heavy-bottomed soup pot. Add the carrots, celery, onion, oregano and salt. Stir to coat the vegetables with the oil and herbs, then cover the pot and allow the vegetables to sweat until the onions are translucent and the carrots are softened, about 10 to 12 minutes.

Add the chicken broth, water and the pearl barley to the pot. Bring the mixture up to a simmer and then cover the pot and turn the heat down to low. All the soup to simmer until the barley is cooked through, about 30 to 40 minutes. Uncover the pot and add the cooked chicken. Allow the chicken to warm through, about 2 to 3 minutes, then add 1 tablespoon of the lemon juice. Taste the soup to adjust the seasonings and add more lemon juice, salt or pepper to suit your tastes. Serve the soup immediately and garnish it with parsley, if desired.

If you do not have any cooked or leftover chicken in the fridge, you can easily add some uncooked  cubed chicken after you have sweat the vegetables and cook the chicken until it is no longer pink and cooked through, about 5 to 6 minutes. the lemon juice adds a nice touch to the soup but I found 1 tablespoon to be plenty and left it at that. I really liked the barley with this soup and it added great texture and flavor overall to make the soup a bit heartier than just your standard chicken soup or chicken and rice soup. You could always add different vegetables or other veggies if you prefer and this soup is hearty enough to stand on its own as a meal, though some nice crunchy homemade bread with it does go rather nicely. Hopefully it will be the last soup recipe of the winter for us here!

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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A Chilly Day Calls for a Simple Soup – Black Bean and Sweet Potato Soup

Just when you thought that winter might actually be over sometime soon around here, it seems to come roaring back over the last day or 2 with really high winds and really cold weather every time you step outside the house. Even though a lot of the snow that we have has melted away at this point, there is still a lot of ice out there because the temperature is not warmed up nicely. Cold and windy days call for a nice warm meal and this particular recipe is perfect if you do not have a lot of time to put a detailed soup together but want something that is going to give you that warm feeling. This recipe comes from Marcus Samuelsson and is for a very simple black bean and sweet potato soup that you can put together in about 15 minutes and then have it all cooked and done within another 30 minutes. With just a few ingredients necessary you be surprised just how much flavor you get.

Black Bean and Sweet Potato Soup

1 tablespoon olive oil

1 onion, chopped

2 medium garlic cloves, minced

2 teaspoons ground cumin

4 cups chicken or vegetable broth

1 15 ounce can of black beans, rinsed and drained

2 medium sweet potatoes, peeled and cut into a medium dice

Salt and pepper, to taste

1 teaspoon cayenne pepper

1 tablespoon fresh parsley

Heat the olive oil over medium heat in a large saucepan or Dutch oven. Add the onions and cook, stirring occasionally, until the onions become translucent, about 5 to 6 minutes. Add the minced garlic, cumin, cayenne pepper, salt and black pepper. Continue cooking until the garlic is fragrant, about 30 seconds to 1 minute longer. Add the chicken or vegetable broth, black beans, diced sweet potatoes and bring the mixture to a boil over high heat. Reduce the heat and simmer, uncovered, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, about 15 minutes.

Serve the soup topped with the fresh parsley. Add a dollop of sour cream or avocado for extra texture to the soup.

You can pretty much make this soup with it just what you have around in the pantry and have it any night of the week. If you want to make it a more vegetarian meal you can use vegetable broth or water instead of chicken broth. I really liked the combination of the black beans and the sweet potatoes together and the cayenne pepper added just the right amount of heat to give the soup a little bit of a kick. I did not have any avocado on hand but I think it would go really well on top for some added flavor and texture. The soup actually thickened up nicely over the course of a day or 2 in the refrigerator and was even better when I had it for lunch in the following days. I will definitely make this one again as it is easy enough to put together any time you feel like having it and it does make a great lunch with a half of a sandwich or a little bit of a salad or just on its own.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!



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Jennifer Probst

a little bit naughty a little bit nice

Laissez Faire

Letting Life Lead

simple cooking recipes

a blog to share with you the best

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