If you follow me on snapchat (stephlouiseatb) or instagram/instagram live (homeinhighheels) then you likely know my obsession with Asian-inspired dishes. This is one I had waiting in the wings for some time. I’ve transitioned to low carb but I found a few posts that never made it into the limelight! I’ll give low carb variations below but honestly- this is the kind of dish I splurge on a few bites of carbs. Keep reading to see how to put together this simple but delicious dish for yourself!…
Ready for a luscious pasta dish? This is it! I admit- Ryan & I are both pasta-aholics. Need a quick dinner? We’re usually reaching for some pasta & creating a dish out of what we have. This recipe uses high-quality pasta I discovered & some absolutely luscious cheese & butter! Keep reading to dive in!…
Have you ever made spaghetti squash in the hopes of noodles…& ended up with mush? We have. Quite a few times actually. The faux noodles would merge with the sauce & become squash clumps. They definitely weren’t fooling anyone into thinking they were pasta! So what is the trick? It is all in the cut- keep reading to check it out!…
Hopefully you caught my Thai Peanut Sauce Recipe yesterday because today we’re throwing it together into one of my favorite lunches! Eat them cold, eat them hot, eat them right after they’ve been prepared, save them for later…main dish…appetizer…side…. Seriously this is one of those dishes that does it all. Plus it is completely customizable. If you don’t dig the veggies I do or you prefer tofu instead of chicken- whatever. Plus it is Friday & that means time for another Friday Foodie Linkup! Check it out!
- For Noodles-
- 1 box of spaghetti noodles
- salt & pepper
- 1 tablespoon oil
- 1 clove garlic
- ½ teaspoon Asian peppers or sriracha
- 2 chicken breasts, cut into bite size pieces
- 1 can baby corn, drained well & chopped into thirds
- 15-20 spears of medium asparagus, cleaned & chopped into thirds
- 1-2 tablespoons soy sauce
- For Sauce- see this entry from Home in High Heels
- You'll want about 2-3 tablespoons per person.
- Optional- chopped green onions & peanuts.
- Salt a large pot of water & bring to a boil. Add pasta & cook according to package instructions. Drain, rinse under cold water, & set aside.
- Add oil to wok & heat on high. When heated, dd garlic & saute until lightly browned.
- Sprinkle chicken with salt & pepper, also the dried peppers if using. Add sriracha at the end or directly to the sauce. Add chicken to the pan & cook until lightly browned.
- Add baby corn & saute for 1-2 minutes to remove moisture. Add asparagus last since it cooks faster.
- Add soy sauce & mix thoroughly then remove from heat. Add noodles & sauce mixing well.
- Serve hot or chill. Can be eaten hot or cold.
Yum! Simple, easy to make, & uses a sauce you can keep on hand. Remember to check out that recipe for Thai peanut sauce here– it beats the bottled versions! I really hope you give this recipe a try because it is an amazing fallback meal that is kid friendly as well, just omit spicy additions when you make the sauce. For more texture add some chopped peanuts on top, yum!
& here is the linkup! Hope you enjoy checking out the other recipes as much as I do! Want to join in on our next linkup? Check out my Lifestyle Blogging Network tab here for more information & how to apply.
I have a confession: I grew up eating a lot of TV dinners. Growing up it was usually a lot of late nights between dance & cheer so it was usually about grabbing something quick. TV dinners definitely made that easier! After we got married we invested in a deep freezer. I can’t imagine life without it! Buying in bulk, getting great deals, & an endless supply of food I’ve frozen when it was in season. I still buy two types of frozen ready meals: healthy pizzas for a busy night & frozen veggies with cheese for quick low calorie lunches. One of my favorites is cauliflower because it mimics macaroni & cheese…which is easily one of my favorite foods ever. Want something a bit heartier during the week with truly hidden veggies? Then Cauliflower Mac N Cheese is for you!
Cauliflower Mac N Cheese
1 10 ounce Package Microwave Ready Cauliflower & Cheese Sauce
2 cups uncooked pasta
1/2 cup cheddar cheese
Optional: salt & pepper to taste.
1. Start pot of salted water to boil to cook pasta. When boiling, cook pasta to al dente.
2. Prepare cauliflower with cheese sauce mixture per package instructions. Let cool one minute.
3. Place cauliflower mixture into blender/food processor. Add in cheddar cheese. Pulse until well combined.
4. If too thick, add a bit of water or cream.
5. Drain pasta well. Mix all ingredients together. Salt & pepper to taste.
This turns out to be a lot like a cheddar cream sauce & if you have kids, they’ll never guess there are hidden veggies. Add chicken, ground turkey, more veggies, or serve just the sauce over veggies. If you love cheese this just might be your new favorite sauce!
I’ve never made fresh pasta but with my ignited excitement for cooking…I knew it was time! I made fresh pasta for the first time & the hubby was quite impressed! I’ve had fresh pasta before so I knew it was light, somewhat delicate, & honestly just tastes different than those you find in stores. So what to pair it with? Roasted broccoli & shrimp is a classic combo for us & with such light pasta I thought a butter sauce would be a good starting point since I didn’t know how it would hold up with heavier sauce. Keep reading for the easy recipe!
Pasta with Shrimp, Broccoli, & Garlic Lemon Butter Sauce
original recipe from Home in High Heels
1 pound fresh pasta (this is fettuccine)
2 cups fresh or thawed chopped broccoli
20 medium shrimp ( that’s 5 per plate)
1/2 cup butter (or to taste. You can also sub in 1 to 1 cream for a cream based sauce)
3 tablespoons fresh lemon juice
2 fresh cloves garlic chopped or 2 teaspoons paste
1 tablespoon olive oil
2 teaspoons lemon pepper
1 teaspoon pepper
1/4 teaspoon nutmeg
1/4 cup Parmesan cheese
Additional salt & pepper if needed.
Optional: 1 teaspoon lemon zest, additional Parmesan cheese, fresh herbs.
1. Preheat oven to 400 degrees. Start a pot of water for the pasta.
2. Toss broccoli & shrimp with olive oil & lemon pepper. Roast until bright in color, tender, & slightly charred. Shrimp should be cooked through.
3. Over medium heat in a saucepan, melt butter & cook garlic until softened & fragrant. If using lemon zest add it now.
4. Add salt, pepper, nutmeg, & cream if using. Heat through & remove from burner.
5. Cook pasta in salted water until al dente.
6. While your pasta is cooking reheat sauce & add in lemon juice & half the Parmesan cheese.
7. Drain pasta. Toss with broccoli, shrimp, & top with sauce. Add fresh herbs if you choose. I like parsley & basil especially. Lemon thyme is also excellent in this dish.
8. Top with remaining Parmesan.
Recipe serves 4. Halve for 2 servings easily. Serve with a light salad.
Very simple but also very tasty! If you don’t like shrimp you can easily sub in extra veggies, chicken, or double the broccoli. If you try it or if you have a recipe that is similar I’d love to see it!