Coconut Curry Salmon

Welcome to my new favorite salmon recipe. I love salmon so much, that I don't "dress it up" too often. My usual method is to smear it with a light pat of butter and cover in salt and pepper and throw it in the oven. But I do love red curry, and so when I saw this recipe on the amazing cooking blog Pinch of Yum (written by a fellow Minnesotan!), I knew I had to try it.

The salmon gets coated in a paste of spices and then baked at a high temp quickly - watch yours so it doesn't dry out. Dry salmon = gross. You want it flaky but tender and still with a little color. If you don't have a meat thermometer, they are pretty useful for things like this that you don't want to overcook!

But the real star here is the red coconut curry sauce. Oh my word. I could drink this. I love red curry - have you made the curry butternut soup? - and the creamy coconut milk makes this divine. Then there's lemongrass, ginger, garlic, fish sauce - those are all an added bonus that make this sauce sing! Throw in some chopped spinach at the end, and serve it over rice, and you have a wonderfully easy, fast, delicious dinner! 

(Note: I had a lot of sauce leftover, so the next night I added some raw shrimp to the sauce, and warmed it until the shrimp were cooked through. I served it over the leftover rice with a side veg. We loved it! If you wanted to make it seem like a "different" meal, you could add rice noodles and bok choy or another good stir fry vegetable!)

Coconut Curry Salmon

Salmon:
1 1/2 pounds salmon
1 Tbsp. brown sugar
1 tsp. curry powder
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
2 tsp. olive oil

Coconut Curry:
1 Tbsp. olive oil
2 cloves garlic, minced
1 small knob of ginger, grated
1 Tbsp. lemongrass paste
1 Tbsp. brown sugar
1 Tbsp. red curry paste
1 can coconut milk
2 Tbsp. fish sauce
zest and juice of 1-2 limes
3-4 cups fresh spinach, chopped

For the salmon:

Combine the brown sugar, curry powder, garlic powder, onion powder, salt and olive oil in a small bowl or ramekin. Stir until it makes a paste, then rub it liberally over the salmon flesh.  

Place the salmon skin side down on the baking sheet. Bake for 6-12 minutes at 475, placing the baking sheet in the top 6 inches of the oven. Salmon should be cooked to between 125-135 degrees. It will continue to cook after you've removed it from the oven, so don't overcook.

While the salmon bakes, make the coconut curry sauce. Heat the olive oil over medium heat. Add garlic, ginger, and lemongrass paste; sauté for 3 minutes. Add brown sugar and curry paste; sauté for 2 minutes. Add coconut milk, then fish sauce, lime juice, and lime zest to taste. Add spinach and stir into the sauce until wilted.

Serve salmon over rice, covered with the sauce, and additional lime juice if you like.  

Recipe Source: Pinch of Yum

Fisherman's Pie

Lent is not quite over, so there's still time to enjoy some good seafood recipes. Also, where I live, winter is not quite over (ahem) so there is still time for good comfort food. This dish checks both boxes.

You don't have to be observant of Lent in order to enjoy this dish. You just have to like good food! 

There are several variations of this Irish dish (I'm just a week late for St. Patrick's Day!) and I combined what I loved about several to make my own version. I like using two different kinds of fish, plus shrimp, and I also like adding the traditional pot pie vegetables. Plus mushrooms. Mushrooms make everything better.

There are also different ways of preparation. I really liked poaching the fish in wine; I thought it added a tremendous depth of flavor to the sauce. If you don't like to cook with wine, or you don't want to open a bottle just for this 2/3 cup, you could 1) invite me over or 2) poach the fish in milk. 

Either way, you'll use the liquid to make a delicious sauce that will go over the fish, 

but under the potatoes!

This recipe has quite a few steps, but it's not difficult. You can do most of it while the potatoes cook, and then it comes together quickly at the end. It's a great meal to make on a Saturday or Sunday afternoon when you can spend a little more time in the kitchen. 

We enjoyed this with a hearty green salad, and crusty bread would be delicious as well. We also loved the leftovers the next day - it seemed like the flavors melded and deepened. Yum! 

Fisherman's Pie

1/2 pound cod filets
1/2 pound salmon filets
2/3 cup dry white wine
1 Tbsp. parsley
4 ounces sliced white button mushrooms
4 Tbsp. butter, divided
2 Tbsp. flour
1/3 cup half and half
1/2 pound peeled and deveined raw large shrimp
3/4 cup frozen peas and carrots
1 1/2 pounds potatoes, either Russet or Yukon gold, peeled and cut into chunks

Cook the potatoes in boiling water for 15 to 20 minutes, until tender. Drain and mash the potatoes with a potato masher. Add a tablespoon of the butter, a splash of half and half, and continue to mash until smooth. Season with salt and pepper to taste. 

While the potatoes cook, generously season the cod and salmon filets with salt and pepper and place them in an even layer in the bottom of a 1 1/2 quart casserole dish. Pour the wine over the fish and sprinkle with parsley. Cover the dish with foil and bake at 350 for 15 minutes. 

Meanwhile, in a skillet, heat 1 tablespoon of butter over medium heat. Add the mushrooms, and cook for about 5 minutes, stirring pretty regularly. Remove to a bowl or plate. In the same skillet, melt 2 tablespoons of the butter. As it just begins to brown, add the flour. Cook, stirring, about 2 minutes. Reduce heat to low. 

Remove the baking pan with the fish from the oven, and use a slotted spoon to move the fish filets to a cutting board. Pour the liquid from the baking dish into the skillet, and whisk until the smooth. Bring the heat up to medium, and whisk constantly until the mixture boils. Add the half and half and season with salt and pepper. Remove from the heat. Stir in the frozen vegetables. 

Cut the fish into chunks, and place them back into the casserole dish. Top with the cooked mushrooms, and then the shrimp. 

Pour the sauce over the mixture in the pan and then smooth the mashed potatoes over the top. Sprinkle with additional parsley if you like. You can also rake a fork through the potatoes if you want to make a fancy design!

Bake at 425 for 15 minutes, then broil for 3-4 minutes until the potatoes are brown on top. Watch closely so potatoes do not burn.  Makes 4-5 servings.

Butter Garlic Trout in Foil

I thought it might to time to take a break from all the delicious treats and post some real food - as in dinner fare. But don't you worry, I've got all the treats lined up for December and they are good ones...but it probably wouldn't hurt you to eat some fish in the meantime. 

This trout is super, super, super easy to make. It has just the right amount of dressing up to add flavor dimension without overpowering the fish. And since you cook it in foil, clean up is a breeze!

You likely have all the ingredients to make this fish, except maybe the fish. So go out and get some trout and get this on your menu. Simply top with fresh lemon juice, salt and pepper, butter, garlic and parsley. SO EASY!!!

Fold up that foil and bake. That's all there is to it! I like to broil it at the end for a couple minutes just to put a nice sheen on it (the picture above is just baked, the final pictures, like the one below, are after it is broiled). I especially liked how all the sauce in the foil could be poured over the veggies on the side. Yum!

Butter Garlic Trout in Foil

1 pound trout filet
juice from 1/2 lemon
2 Tbsp. butter
2 cloves garlic, minced
1 tsp. parsley

Spray a sheet of aluminum foil with cooking spray and place the trout filet in the center. Fold up all 4 sides of the foil. Season trout with salt and pepper and then squeeze juice from half a lemon over the fish until covered.

Melt butter in microwave safe bowl, stir in fresh minced garlic, and drizzle over the trout until evenly coated. Top with parsley.

Fold the sides of the foil over the trout, covering completely, and seal into a closed packet. Place directly on oven rack and bake at 375 until cooked through, about 15 minutes. Open the foil exposing the top of the trout and broil for the last 2-3 minutes to brown the top. 

Salmon with Horseradish Dijon

We really love salmon at our house (ahem, well the ADULTS love salmon...) so I love to find new ways to prepare it. This variety is SUPER easy, and super tasty, AND super fast. That's my weekday dinner trifecta! 

I love the strong flavor of the horseradish and mustard against the salmon, and the green onions give it a nice little crunch. 

We loved this with a baked potato and stir fried cabbage, but rice and any green vegetable would also be a good accompaniment. 

If you need a break from chicken or beef in your dinner rotation, give this tasty fish a try.

Salmon with Horseradish Dijon

4 - 6 oz. salmon filets

1/4 cup mayonnaise
2 Tbsp. finely sliced green onions
2 tsp. dijon mustard
1 tsp. prepared horseradish
2 Tbsp. parmesan cheese

Place salmon filets on a baking sheet sprayed with non-stick spray. Salt and pepper the filets to your taste. 

In a small bowl, combine the mayonnaise, green onions, mustard, and horseradish. Use 1/4th of the mixture on each filet, covering each top. Sprinkle with the parmesan cheese.

Bake at 425 for 10 minutes or until salmon is flaky.  Serves 4.

Sheet Pan Garlic and Butter Baked Salmon with Vegetables

Wow, that was quite a hiatus. I didn't intend to take a summer blogging vacation, but alas, I did. However, no fear, I have plenty of recipes to share as I have continued to cook this summer! 

You know I am a fan of the dinner trifecta: easy, fast, delicious. This fits that bill perfectly, and bonus: only one pan! Have you gotten on the sheet pan dinner bandwagon? I've made a few but I was especially interested to try this one since it also involved a new way to cook salmon.

This couldn't be simpler; just fill up that sheet pan with cut up veggies,

 let them roast a bit, then add the salmon and the delicious garlic butter sauce, and roast some more. 

In the summer, especially, I love having "extra" roasted vegetables - they make a great mix in for scrambled eggs the next morning!

Go easy on yourself this summer and make this fantastic dinner. (Note: the original recipe called only for potatoes and asparagus. I used a mix of green vegetables and mushrooms. If you want to include potatoes - which would be delicious! - see the link to the original recipe below.)

Sheet Pan Garlic and Butter Baked Salmon with Vegetables

16 oz. fresh salmon (either leave as one piece or cut into 4)

1 1/2 Tbsp. minced garlic

1/2 Tbsp. parsley

3 Tbsp. lemon juice

1/4 cup melted butter

4 -6 cups chopped assorted vegetables (zucchini, onion, broccoli, summer squash, asparagus, mushrooms, etc)

1 Tbsp. olive oil

salt and pepper

Toss vegetables with olive oil and salt and pepper to taste.  Spread out on a large sheet pan and roast at 400 for 10 minutes.

In a small measuring cup, combine the butter, garlic, parsley and lemon juice. Stir well. 

Remove pan from oven and move the vegetables around to make room for the salmon on the pan. Place the salmon amongst the vegetables then cover the salmon liberally with the butter garlic sauce. Dribble any remaining sauce over the vegetables.

Return to the oven and roast for 10-15 minutes, depending on the thickness of the salmon. If you like, you can broil the salmon for a minute or two to help crisp up the top. 

Serves 4. 

Recipe Source: Adapted from Cafe Delites

Teriyaki Shrimp and Asparagus

I love making stir fries! I love the variety, the fresh vegetables, the speed in which you can get dinner on the table, the satisfying combination of meat and veggies, the different rice(s) and noodles you can eat them with, the all around deliciousness. Some of my other favorites are Cashew Chicken, Chicken with Zucchini and Mushrooms, Beef with Asparagus, Beef with Broccoli, Kung Pao Steak and Vegetables, and Pork and Green Beans (making this tonight!). This doesn't even mention all the noodley "stir fries" - just poke around here a little and you'll find lots of good options.

Once you learn how to make a few different sauces, you can basically use stir fries to make a delicious dinner out of whatever veggies and meat you have on hand. This is a recipe for a fantastic homemade teriyaki sauce, which goes beautifully with this shrimp and asparagus, but would work equally well with beef, chicken or pork.

It comes together so quickly - get the sauce cooking in a small saucepan, then saute the shrimp, then the asparagus. Add the sauce and whoop, there it is. I hope you started the rice cooking, cause you're ready to eat!

Since first trying this recipe several weeks ago, I've made it three times. It is just that good. And that easy. And that quick. Now that spring sports and other activities are in full swing, it's nice to have a few super fast recipes that the whole family will devour. 

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.

Teriyaki Shrimp and Asparagus

4 Tbsp. soy sauce

7 Tbsp. water, divided

2 1/2 Tbsp. honey

2 Tbsp. brown sugar

2 tsp. peeled and minced ginger

1 1/2 tsp. minced garlic

1 Tbsp. rice vinegar

1 Tbsp. cornstarch

2 Tbsp. sesame oil

1 pound asparagus, woody ends trimmed, chopped into 1-inch pieces

1 pound shrimp, peeled and deveined

black and white sesame seeds, optional

In a small saucepan, whisk together the soy sauce, 6 Tbsp. of water, honey, brown sugar, ginger, garlic, and rice vinegar. Bring the mixture to a boil over medium heat, then whisk together the cornstarch and remaining water. Add the cornstarch slurry to the sauce, and boil for another minute, stirring constantly. Remove from the heat and set aside,

In a large skillet or wok, heat 1 Tbsp. of the sesame oil over medium high heat. Add the shrimp and cook 1 minute, then flip them over and cook another minute, or until opaque. (This will happen quickly! By the time you have them all flipped, it will be time to remove the first ones...)

Remove the cooked shrimp to a plate or bowl and heat the remaining 1 Tbsp. sesame oil over medium high heat. Add the asparagus, and stir fry 2-3 minutes or until it's bright green. Return the shrimp to the skillet and add the sauce. Reduce heat to low and stir until all the shrimp and asparagus is coated.

Serve over rice or noodles and sprinkle with sesame seeds.  Serves 4. 

Recipe Source: Cooking Classy

Thai Sweet Chili Salmon

 

You can be sure that if a recipe includes Thai Sweet Chili in the title, I'm going to take a look. I LOVE Thai Sweet Chili Sauce. I use it as a dipping sauce for eggrolls and crab rangoons and potstickers, in marinades for chicken and more chicken, in banh mi tacos, and now for this delicious salmon. The sauce, combined with ginger and soy, creates a wonderful treatment for salmon.

To get the ultimate flavor from this fish, you do need to let it marinate for an hour or so. But after that, it's a snap. It sits under the broiler for a few minutes and then voila, it's done, and dinner is ready. You can make a quick salad or steam some veggies, but if you're making rice or something like that, you'll need to start that ahead of time. This is just that fast!

Now that the weather is warming up, it's a great time to add quick and healthy (and satisfying!) lighter meals to the rotation. This Thai Sweet Chili Salmon fits the bill perfectly. I hope you enjoy it as much as we do. 

Thai Sweet Chili Salmon

• 1-1/2 pounds (or four 6-ounce pieces) salmon, skin on or off
• 6 tablespoons Thai Sweet Chili Sauce 
• 3 Tbsp. soy sauce 
• 1 Tbsp. peeled and finely grated fresh ginger
• 2 green onions, green parts only, finely sliced, optional
• 
  

1. Combine the sweet chili sauce, soy sauce and ginger in a liquid measuring cup. Place salmon fillets, skin side up, in a shallow dish and pour all but 1/4 cup of the marinade over the fish. Turn it over to coat it all with the marinade, but leave it in the sauce flesh side down. Let the fish marinate for 1 hour in refrigerator.
2. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Transfer the salmon fillets to the prepared baking sheet, skin side down, and drizzle a bit of the marinade over top. 
3. Broil the salmon for 6-10 minutes, or until browned in spots and almost opaque in the center. Transfer the salmon to a serving platter and pour the reserved sauce over top. Garnish with green onions if you like. Serves 4. 
   
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Honey Balsamic Glazed Trout

We eat a lot of fish in the summer, partly because we love to grill it, and partly because it just seems easier to eat "lightly" in the summer. It would probably do us well to eat more fish year round! (Resolutions, here we come.)

We eat a lot of salmon, but I like to change it up by buying trout once in a while. When I saw this recipe, I knew I wanted to try it. This isn't a grill recipe, per se, but it could easily be adapted for the grill. Although there is a long-ish list of ingredients, this really comes together quickly. Just cook up the sauce, spread it over the fish, and bake! I added broccolini alongside the fish and it cooked up beautifully and was the perfect accompaniment.

Make your summer evenings a little brighter with this delicious fish.

Find more great ideas at Inspire Me, Inspire Me 2, Hearth and Soul, Fabulous, Tasty Tuesdays.


Honey Balsamic Glazed Trout

2 lb. Steelhead Trout filet
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. Creole seasoning
3 Tbsp. butter
1/4 cup honey
1/4 cup brown sugar
1/2 cup balsamic vinegar
1 Tbsp. white wine
1 Tbsp. minced garlic
1 tsp. lemon juice
1/4 tsp. oregano

Place the Steelhead Trout filet on a greased baking sheet and season with salt, pepper, and Creole seasoning.

Melt the butter over medium low heat in a medium saucepan, then add the honey, balsamic vinegar, lemon juice, wine, brown sugar, and minced garlic to the pan. Cook for 5 minutes on lower heat, then slightly increase heat and cook until it begins to thicken.

Once complete, pour the honey balsamic glaze over the entire Steelhead Trout filet.

Sprinkle oregano over the fish and bake at 375 for 10-13 minutes (depending on the thickness of the fish). Fish is done when it flakes easily with a fork.

Creamy Shrimp Pasta with Asparagus and Mushrooms

First the good news: This is a restaurant-worthy dish that you can easily make at home. And now, more good news: It's super fast. Even more: Only dirties two pans. And finally: Super delicious.

Start the pasta water boiling, and you'll have plenty of time to whip up the creamy shrimp and mushroom mixture. The asparagus cooks right with the pasta, so you get two things done at once. Get someone in your family to whip up a salad, and you will have a fantastic dinner in no time.

I typically used cooked shrimp for the convenience factor, but if you use raw shrimp, simply peel and devein, then add to the sauce before the pasta so it can cook in the sauce for a couple minutes.

If your family loves shrimp, they'll love this fantastic pasta dish. I love that it uses ingredients that I usually have on hand. Winner all around!

There are more excellent ideas at Fabulous, Hearth and Soul, Inspire Me, Full Plate, Tasty Tuesday.


Creamy Shrimp Pasta with Asparagus and Mushrooms

12 ounces small pasta shapes
8 ounces asparagus, trimmed and chopped
2 Tbsp. olive oil
12 ounces cooked shrimp
3 garlic cloves, minced
1/4 tsp. basil
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. red pepper flakes
8 ounces mushrooms, thinly sliced
1 cup half and half
1/2 cup Parmesan cheese shredded
1/2 cup Mozzarella cheese shredded


Cook pasta according to package instructions, adding cut up asparagus in the last minute. Drain pasta and asparagus, reserving about 1 cup of the pasta water.

In a large skillet, over medium heat, add 1 Tbsp. olive oil and garlic. Add mushrooms, basil, paprika and red pepper flakes and cook on medium heat for about 2 minutes, occasionally stirring, until mushrooms become soft and release juices. Sprinkle with salt part way through cooking.

Immediately add 1 cup half-and-half. Bring to a simmering boil.

Add half the cheese. Bring to boil, and immediately reduce to medium-simmer. Cook, constantly stirring, until the cheese melts.

Gradually start adding the remaining cheese, stirring constantly until all cheese is melted.

Add pasta and asparagus to the skillet and stir in the shrimp. Stir well to coat all the pasta.

If the cream sauce is too thick, add the reserved pasta water in small amounts to the cream sauce (while the sauce is simmering on low-medium heat) until you reach desired consistency.

Season with more salt and add more crushed red pepper flakes and basil, if desired.

Coconut Curry Shrimp

I have been on a roll lately in making new recipes that the whole family loves. This is just another example.

Curry is a wonderful treatment for shrimp, and when combined with coconut milk, it just takes it over the top. This delightful dish makes a wonderful and complete dinner when served over rice and with a green vegetable. And it ticks all of my weeknight boxes: easy, fast, delicious.

I use cooked shrimp in this dish for the convenience factor. If you use raw shrimp, just peel and devein it and add it to the sauce and let it cook for 2-3 minutes instead of just warming. Easy peasy!

January is a great time to try new recipes - I hope this one will become a regular at your house!

There are a lot more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Coconut Curry Shrimp

12 oz. cooked large shrimp
1/2 cup chopped onions
1 garlic clove, minced
1 Tbsp. grated fresh ginger
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 Tbsp. plus 1 tsp. curry powder
1 Tbsp. flour
1 Tbsp. butter
1 can unsweetened coconut milk
1 tsp. coconut palm sugar
1 Tbsp. lime juice
1/2 cup freshly chopped cilantro

In a large skillet over medium heat, add onion and cook until tender, about 4 minutes. Add garlic and cook 1 additional minute. Add ginger, salt, black pepper, and curry powder, stir to combine.

Add the coconut milk and sugar, stir and bring to a boil. Reduce heat to a low-boil. Combine butter and flour; add to the skillet and cook until it starts to thicken up, about 5 minutes. Add the shrimp and cook just until heated through, about 15 seconds.

Remove from the heat. Add the lime juice and cilantro, stir to combine. Serve over rice.

Shrimp, Corn and Bacon Risotto {Instant Pot!}

You know that risotto is my favorite thing to cook in the Instant Pot. It comes out beautifully every time, with minimal effort, and without having to add cream. So I am always on the lookout for new combinations. This one, with shrimp, bacon and corn, is a wonderful combo. If you wanted to get super fancy, you could grill the corn and shrimp first for even more flavor and color, but my family adored this dish just as written.

It's the perfect comfort food with summery flavors - great for a transitional season like this. (Work with me here, I'm still trying to transition away from summer, even though I'm wearing flannel pjs to bed...TMI.) So, all that to say, make this risotto. You won't be sorry.

Find more great ideas at Inspire Me, Inspire Me 2, Fabulous, Hearth and Soul.


Shrimp, Corn and Bacon Risotto

4 slices bacon, chopped
1/2 medium onion, finely chopped
1/2 medium red bell pepper, finely chopped
4 cloves garlic, minced
1 1/2 cups Arborio rice
1/4 cup dry white wine
3 1/2 cups chicken broth
1 1/2 cups frozen corn kernels, thawed
12 oz bag frozen cooked shrimp, thawed
1/2 cup shredded Parmesan cheese

Turn the Instant Pot to the saute setting. Add the chopped bacon and cook and stir until cooked through but not too crispy. Remove the bacon with a slotted spoon to a paper-towel lined plate. Add the onion, red pepper and garlic to the bacon drippings in the pot. Cook and stir for 3-5 minutes until the vegetables are tender. Add salt and pepper to taste. Add the rice and cook and stir for 2 minutes until the rice is slightly browned. Add the wine to the pot to deglaze. (Scrape the bottom of the pot to get any bits off!)

Add the chicken broth, stir all the ingredients together, then cover the pot. Set on high pressure for 6 minutes. When the cycle is complete, do a quick release of the pressure.

Stir in the shrimp and corn and the Parmesan cheese and stir well to incorporate all the ingredients. Adjust the salt and pepper to your taste. Serves 6.

Recipe Source: Adapted for the Instant Pot from the original recipe at From a Chef's Kitchen

Drunken Noodles with Shrimp and Chicken

Everyone in my family loves noodle based dishes. So I work hard to find a variety, and especially ones that include plenty of vegetables. This recipe was just the ticket.

I added two kinds of protein to the typical "drunken noodles" and several varieties of vegetables. I used our favorites: broccoli, peppers and mushrooms, but you could use your favorites - zucchini, asparagus and bok choy would all be delicious.

This is a great weeknight dinner that comes together quickly - and only dirties one pot! Make yourself some drunken noodles tonight!

Drunken Noodles with Shrimp and Chicken

1 Tbsp. vegetable oil
2 cloves garlic, minced
1 Tbsp. freshly grated ginger
1/4 c. sliced green onions
1 bell pepper, thinly sliced into strips
1 cup sliced mushrooms
2 cups broccoli florets
1/2 pound chicken breast, cut into thin pieces
8 ounces medium cooked shrimp
8 oz. cooked rice or udon noodles
1/2 cup soy sauce
2 Tbsp. brown sugar
1 Tbsp. chili garlic sauce
1 tsp. lime zest

Make sauce: Whisk together soy sauce, brown sugar, Sriracha, and lime zest.

In a large skillet over medium heat, heat oil. Add garlic and ginger and stir until fragrant, 1 minute, then add chicken. Stir and cook until chicken is cooked through, about 3 minutes. Remove chicken to a bowl. Heat the skillet again, then add green onions. Cook until softened, 2 minutes. Add peppers, broccoli and mushrooms and cook until tender, about 5 minutes. Add noodles and toss until completely combined.

Pour sauce over noodles and and toss until combined. Adc in the cooked chicken and shrimp and stir until combined. Garnish with fresh basil and lime wedges, if you like. Makes 4 servings.

Soy and Honey Glazed Cod

Here's a super healthy and delicious dinner for the New Year. Cod is a mild white fish that will absorb the flavors that you use with it. Here, it gets a little sweet/savory treatment that is reminiscent of Japanese or other Asian flavors.

In this recipe, the cod is broiled, so it is ready in a flash, and the broiling also creates the nice crust from the honey. It does need a few minutes to marinate, or a few hours if you've planned ahead, but then dinner will be ready in a snap.

I served this over a chopped Asian salad, the kind in a bag with the almonds and wonton strips... it was super easy to throw this together while the fish cooked, and the crunchy salad paired really well with the soft fish. I would even dare to call it restaurant worthy!

I hope your family enjoys it as much as we did.

Find more inspiration at Hearth and Soul, Inspiration Monday, Busy Monday, Inspire Me.


Soy and Honey Glazed Cod

1 pound Alaska cod
1 tsp. lemon juice
1 1/2 Tbsp. soy sauce
2 tsp. honey
2 tsp. sesame oil
1 teaspoon grated fresh ginger
1/4 teaspoon crushed red pepper flakes

Combine the lemon juice, soy sauce, honey, oil, ginger and red pepper flakes in a measuring cup and whisk well. Place the fish in a small dish and cover with the marinade. Turn the fish over to coat all sides. Let stand 10-15 minutes to marinate, or if you have planned ahead, marinate the cod for up to 4 hours in the refrigerator. (If you keep the fish in the fridge, let it come to room temp for about 15 minutes prior to baking.)

Set broiler temperature to high; move oven rack to 7 inches below the broiler element. Grease a small baking sheet, and add the cod, pouring the marinade over the top.

Cook just until cod is opaque throughout, about 5-8 minutes. (Time will vary depending on the thickness of your fish pieces.)

Serve over Asian chopped salad, or with rice and fresh steamed vegetables.

Recipe Source: Adapted from Michelle Dudash

Sausage, Shrimp and Vegetable Skillet Dinner

I'm always on the look out for fast, easy and delicious meals - they are a life saver on weeknights, especially busy weeknights that involve sports practice, music concerts, and who knows what else. When you have less than an hour to cook AND eat, you have a bit of a challenge. But this is one of those recipes that comes to the rescue! And it only dirties one pan. Save the dishes for after the concert!

I added more meat and vegetables than the original recipe, so I ended up using my large electric skillet so that everything could cook evenly. It worked like a charm. And the best part? It's tremendously versatile - use your favorite veggies or the ones that are languishing in the fridge. I loved zucchini and asparagus together but I'm sure there are many other combinations that would be equally great. Quickly chop up the veggies and sausage, thaw the shrimp, and you'll have a really delicious dinner on the table in no time.

Find more great ideas at Inspiration Monday, Busy Monday, Inspire Me.

Sausage, Shrimp and Vegetable Skillet Dinner

2 tsp. olive oil or coconut oil
12 oz. large cooked shrimp
2 tsp. Old Bay seasoning
12 oz. smoked sausage or keilbasa, chopped
1 cup diced red bell pepper
3/4 cup medium yellow onion, large diced
1 zucchini, chopped
1/2 pound asparagus, tough ends removed and chopped
2 garlic cloves, minced
1/4 cup chicken broth
1/4 tsp. red pepper flakes

Heat a large skillet over medium-high heat (or use a large electric skillet at 350) and add coconut or olive oil. Season shrimp with Old Bay seasoning and set aside.

Cook onions and bell peppers in skillet with for about 2 minutes; add sausage and zucchini to the skillet, cook another 2 minutes. Add shrimp and asparagus into skillet along with the garlic, and cook for 1 minute, then add chicken broth mix well to moisten all the vegetables. Salt and pepper to taste, and sprinkle with red pepper flakes. Serves 6.

Recipe Source: Adapted from Paleo Newbie