Category Archives: Quick and Delicious

Asian, No-Cook Meal, Quick and Delicious, This may contain fish sauce or anchovies

Thai Me Over

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As a part of the ongoing no-cook meal week I chose Cooking Light’s Thai Beef Rolls and Chef Jamie Oliver’s Thai Mango Salad for a little Tuesday Thai night.

The Thai Beef Rolls were extremely simple to put together and the sauce is what made this dish. First of all, I love fish sauce. Similar to the saltiness that anchovies provide, fish sauce lends a perfect bite and balance to the sugar, lime juice, sesame oil, garlic and ginger. Plus we heart roast beef so this was a winner for sure.


On to the Thai Mango Salad. Um, this rocked. We didn’t make the prawns since we had the roast beef in the rolls but I can see how they would be an awesome addition. This salad was so fresh, colorful and delicious I made enough for leftovers the next day, but once I started picking the unripe mango out of the rest of the bowl we heaped the rest onto our plates and nom, nom, nomed. Plus you can’t feel too guilty about eating an extra helping of bell peppers, mango and cucumbers can you? I didn’t have fresh coriander (or cilantro, thank you Nicole!) but used ground instead and it worked perfectly.

This meal was fast, full of fresh Thai-inspired flavors and that salad is going to be a go-to staple from now. Thanks Chef Oliver, you are such a poodle!

Quick and Delicious, Salad, Vegetarian

Recipe Redo: Strawberry-Avocado Salsa

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Yep, I made this recipe again last night but this I time served the salsa on top of boneless pork chops that were drizzled with olive oil and sprinkled with ancho chile powder, salt and a dash of white pepper. We roasted the chops in the new Wolf convection oven and I’m so impressed with it we might just run off together. Seriously, the oven cooked our pork chops to perfection and with the Strawberry-Avocado Salsa on top of the chops with a simple mix of spinach and arugula salad? YUM. And, I did learn my lesson from the first trial run and made more salsa this time around. You can guess what happened to all of it I’m sure. If you haven’t made this yet I’m insisting you do!

Fruit, Mexican, Potato, Quick and Delicious

No-Cook Meal Week!

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I’m not going to lie, it is HOT here in Austin. Yeah, I know it’s August in Texas so I should not be surprised, but it has registered more than 100 degrees since last week and it doesn’t look like it is letting up anytime soon. Is this why I chose a week of no-cook meals? I must admit the timing is perfect because it is so stinking hot outside, but actually, we are remodeling the kitchen and are in limbo until we get it done. Well you know me lambs, nothing was going to stop me from cooking, er, preparing a healthy meal for dinner so I set out to find recipes to suit our needs. Tah dah! Of course Cooking Light came through with a library of options. This week I’ve chosen:

Now, we do have a new Wolf brand microwave convection oven that makes me look like a kid at an aquarium; I literally stand there and go “ooooooooooohh, ahhhhhhhhhh” while it’s on. Last night for the refried beans (yes in a can!) I put the bacon in the oven and turned it on its “bacon” setting. You know this oven and I are going to be fast friends if it has a bacon setting. Minutes later the bacon came out perfect. Love, love it. I then dropped the bacon in the refried beans, heated up and served with the awesome Chicken and Guacamole Tostadas. The guacamole on this is so flavorful and delicious it truly made the smokey chicken sing with the cilantro, onions and tomatoes. David added some crumbled cotija cheese on top which was a fantastic, no-cook addition. For the cheese win!

I’ll let you know how the rest of our almost no-cook week goes. I have to say I’m kind of digging having a meal on the table in no-time flat with very limited dishes after the fact!

Dessert, Pork-a-licious, Potato, Quick and Delicious, Salad, Vegetarian

Dulce de Leche. That’s All I Have to Say!

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The new Bon Appetit created a schuper mix-and-match section called The Ultimate Summer Menu Grilling Guide for all of the delicious grilling that’s bound to happen this summer. For a gentle get together of a few friends this past Memorial Day, I selected a few recipes from the sides and desserts sections including the Roasted Fingerling Potato Salad, Roasted Mix Peppers with Capers and Marjoram and Dulce de Leche Cheesecake Bars. For the protein choice we decided to do one of our friend Adam’s agave-glazed pork tenderloin recipe that is to die for. Keep reading poodles.

First, the Bon Appetit recipes…rockstars, all of them. Both the salads were easy to assemble and the flavors were amazing. If I had to choose one over the other to make again I would go with the roasted pepper salad. Something about the blend of roasted peppers, capers and marjoram, which has such a delicate floral note, really hit the spot. For leftovers you could easily use this on top of a pork chop or grilled fish for a super quick weeknight meal.

The Dulce de Leche Cheesecake Bars have to be one of my favorite new dessert recipes. I’m usually not the world’s biggest caramel fan but when mixed with salt, especially fleur de sel, I’m hooked. I really enjoyed making these bars and they were quite simple to make, especially since I don’t bake/make desserts too, too often. These were an instant hit with my friends and random new friends we made by the pool who were snarfing them up too. They were also still great a few days later, late at night on the couch. Yes, total fat kids.

For David’s birthday one of our friends made an amazing pork tenderloin recipe that we decided to recreate for our get together. We simply brined four (about a pound each) tenderloins in kosher salt for a few hours, then created a rub of chili powder, garlic, cumin and cinnamon and then poured agave syrup on each loin. We then grilled until it was slightly pink, let it rest and then did a final glaze of agave syrup to finish. Simple. Awesome. Delicious. Since we had leftover pork, the next night we placed them in a dutch oven with two cans of mild Ro-Tel tomatoes and chiles to give it a little different flavor. We let it sit for about 45 minutes and then shredded to make soft tacos. Combined with my favorite salsa and some avocado we had a great little weeknight meal.I’m on cooking fire eh?
Quick and Delicious, Seafood

Fastest Dinner Ever?

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On Monday it was just me, myself and I at home since Alex was working and I wanted something simple, delicious and quick so I could get to perusing ALL of the food magazines I had waiting for me on the couch. As I searched for the perfect recipe I knew I wanted fish and I had some broccolini that had to be used that night or it was hitting the trash, and I hate to waste produce…hate, hate, hate.

After searching and searching I found this little gem on Bon Appetit’s Web site. This Seared Artic Char with Broccolini, Olives and Garlic was the perfect fit for my needs. After work I went to Central Market to pick up a fresh filet of artic char and wouldn’t you know it, the woman right in front of me took the last one. As I stood there moutbreathing in front of the fish monger he quickly recommended barramundi instead. I’ve had this delicious fish a few times in restaurants but never cooked at home. YUM. This was a perfect alternative to the char and very easy to make.

Not only was the recipe, simple, simple, simple and came together in a flash, but the garlic, olives, orange and white balsamic vinaigrette all played nicely together in the sandbox. If you want something fast and delicious give this one a try and if you do try it with artic char let me know how it turns out.

I have recipes marked for days including a possible Brinner (Brunch/Dinner) coming up next week so stay tuned…there might be homemade strawberry pop tarts involved. Strawberry homemade pop tarts…marinate on THAT for a while.

Pork-a-licious, Quick and Delicious

Spice-Rubbed Pork Tenderloin

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Last night we wanted an easy, breezy meal that would come together in a snap and for some reason I had a hankering for pork tenderloin. Enter this Spice-Rubbed Pork Tenderloin from Cooking Light.

I was working late last night so the gentle Alex made the tenderloin from start to finish. I’ve got a trained chef totally following the Cooking Inside the Lines style, I love it! Alex mentioned she followed the recipe exactly (I’m so proud) and it turned out to be DELICIOUS. It was perfectly cooked and the spice-rub was just amazing.
Alex also made some sautéed asparagus and a creamy mushroom risotto and voila! an awesome Monday night meal that came together in a flash. I wish I would have saved some pork for today’s lunch to make a sandwich but we ate. it. all. Thanks Chef Alex for an amazing meal!
Emily Favorite, Quick and Delicious, Seafood

Mussels Time!

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I think I’ve proven by now that I absolutely lurve making mussels at home. Typically the broth doesn’t take too long and then you cook the mussels for 10-12 minutes max and voila! delicious mussels in yummy broth and then crusty bread to sop up the rest in your bowl.
Bon Appétit features this fantastic Mussels Steamed in Spicy Tomato-Cilantro Broth recipe from Passionfish restaurant located in Pacific Grove, California. I’ve never been to Pacific Grove but it’s located in one of my favorite places in California, the central coast region where things seem to have a slower pace, the food is delicious anywhere and everywhere you go and they just happen to produce delicious wines too. Ahhhh, what I wouldn’t give for a bottle of Sea Smoke Pinot Noir right about now.

I couldn’t find the recipe online, but as you will see below it has a very short ingredient list with limited prep and steps. You know you are going to be a happy puppy when this is the case. I love tomato-based broths for mussels and this packed a flavor punch that went nicely with the mussels. Well, I guess with five tablespoons of butter it’s definitely got something going for it doesn’t it? Alex and I both loved this recipe with some nice, crusty bread and I was definitely slurping everything up when my mussels disappeared in about two minutes.
If you love mussels, you will love this recipe. Bon Appétit!

Mussels Steamed in Spicy Tomato-Cilantro Broth

Bon Appétit
Recipe adapted from Passionfish
4 first-course servings (or two entree)
1 1/2 cups bottled clam juice
3 ripe tomatoes, seeded, chopped (about 1 1/2 cups)
1/4 cup fresh lime juice
3 tablespoons hot pepper sauce
1 tablespoon tomato paste
2 pounds of mussels, scrubbed, debearded
5 tablespoons unsalted butter, cut 1/2-inch cubes
1 cup chopped fresh cilantro
3/4 cup thinly sliced green onions
Crusty bread
Bring first five ingredients to boil in large pot, stirring occasionally. Add mussels and butter. Cover and cook until mussels open, about 4 minutes – poodles, we had to go about 10 minutes on this so watch your mussels! – (discard any mussel that do not open). Stir in cilantro and green onions. Season with salt and pepper. Divide among bowls and serve.
Dose of Veggies, Emily Favorite, Lamb Lambs!, Quick and Delicious

Mmmmmmmmmmmmmmmmm!

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You want to know the one word that describes our meal tonight? You guessed it….mmmmmmmmmmmm. I don’t think I’ve ever heard two people gush over a home-cooked meal like we did with this Indian Lamb Chops with Curried Cauliflower recipe from Bon Appétit. I was telling Alex some of my favorite recipes are the most simple and straight-forward, so this dish with its short and simple ingredient list and quick preparation, knocked our socks-off.

One simple addition, and if you are going to make this dish we HIGHLY recommend serving with sweet mashed potatoes which we peeled, boiled and mashed with heavy cream, unsalted butter, salt, pepper, cinnamon and a dash of nutmeg. The mashed potatoes with the lamb, cauliflower and fresh green onion was well…mmmmmmmmmmmmmm.

This bad boy is going into our favorites and next time we are going to double the sauce used for the cauliflower to drizzle over the lamb too. Make this immediately!

Potato, Quick and Delicious, Salad, Seafood, Uber Healthy, Vegetarian

Bananas, Wheat Germ and Canned Tuna, Oh My!

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Well it’s my first post of 2010 and I hope this finds you having a gentle start to the New Year. Personally I’m ready to get back to work but am really enjoying just one more lazy day before everything gets started again.
All of the January/February issues are out and I’m literally swimming in magazines from Cooking Light, Bon Appétit, Food and Wine, Every Day with Rachael Ray, Saveur, Prevention, EatingWell and Food Network Magazine and I have recipes selected for weeks and weeks. One fun recipe testing idea I’m starting in the New Year was created by my friend Ivette who walked in my office one day with this flash of fun brilliance – “Battle of the Cover Recipes.” Like the name states, each month I’m going to test and taste the covers recipes of cooking magazines and announce a winner by the end of the month. Thank you Ivette! I’m testing Bon Appétit’s delicious-looking Spaghetti and Meatballs All’amatriciana this week and have also chosen Cooking Light’s comfort-in-a-bowl Beef and Pinto Bean Chili and Food and Wine’s dripping with ooey goeey goodness Butterscotch Sticky Buns…let the battle begin!

Now where were we? Oh food, cooking and recipes yes! I have had a nice easy day of cooking this morning with two awesome recipes from the new Cooking Light. One is this Banana, Wheat Germ and Oats breakfast dish that was quick, super delicious and reminded me of a grown-up version of the oatmeal my mom would make for me when I was kid. I am a big believer in breakfast and never, ever skip it so I love having quick and easy new recipe ideas for the day’s most important meal. I saved the remainder of the cooked oats for tomorrow and then will just add the brown sugar, butter and bananas for a super fast breakfast in the morning.

For lunch, I came across this Spanish-Style Tuna and Potato Salad in their Easy Cooking section that focuses on a slew of recipes all based on one convenience staple, in this case, canned tuna. Did you know that you get more healthy omega-3 fatty acids from drained tuna packed in water instead of oil? Hmm, good to know. I tested this recipe to its full capacity so I am going to have this salad around for days to munch on and am I glad because this was delicious! The crunchy romaine lettuce worked perfectly with all of the smoky flavors of smoked paprika and red pepper and tangy dressing, plus I loved the mixture of shallots, tomatoes, red potatoes, green beans and of course canned tuna. This was a fast, easy and fresh salad that I think you will love. I’ve got some more cooking to do tonight and I’ll keep you posted of any further success.

Fruit, Quick and Delicious, Seafood

Seared Tilapia with Watercress and Mango Salad

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Real Simple, January 2010

Hands-On Time: 20 minutes
Total Time: 20 minutes
Serves 4

4 tilapia fillets (about 1 1/4 pounds total), halved lengthwise
Kosher Salt and black pepper
1/4 cup plus 2 teaspoons olive oil
2 tablespoons fresh lime juice
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper
6 cups of watercress (from 1 to 2 bunches), thick stems removed
1 mango, cut into small pieces
1/2 medium red onion, thinly sliced

Season the tilapia with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat. Add half the tilapia and cook until opaque throughout, 1 to 2 minutes per side. Transfer to a plate and repeat with 1 teaspoon of the remaining oil and the remaining tilapia.

In a small bowl, whisk together the lime juice, honey, ginger, crushed red pepper, the remaining 1/4 cup of oil, and 1/4 teaspoon each of salt and pepper.

Divide the tilapia, watercress, mango, and onion among plates. Drizzle with dressing.