Category Archives: Dee-lish Dinner

Sesame Quinoa Chicken & Kale Soup

Posted on 05/07/2013 by | 5 Comments

 Before we get to this lil’ spicy Cinco de Mayo treat…

enchi

Olé?!?!

I just HAVE to share this super healthy and oh so flavorful soup recipe with you guys that I whipped up last week.

That ok? Okay good :)

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Because this take on a traditional chicken soup has the most deliciously subtle sesame flavor and a mixture of textures that is just too good not to share!

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With hearty mushrooms,

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melt in your mouth carrots, 

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flavorful chicken breast,

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lightly cooked and still slightly “crisp” lacinato kale,

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and an out of the norm soup add-in —> quinoa!

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In place of a more traditional noodle :)

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Fun, right?!

This was my first time using lacinato kale in the kitchen and I loved it.

This kale has a flatter leaf than the curly kale I’m more accustomed and just the best texture!

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So yes. Here we are.

A filling yet healthy easy dinner option and a fun twist on a more traditional chicken soup :)

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Because what fun is cooking if you can’t mix things up like that? ;)

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And p.s. — I didn’t even add ANY oh my beloved spicy chili sauce to serve.

I know, right?! It must have been that good :P

Enjoy!

Sesame Quinoa Chicken & Kale Soup

Serves 4-6

  • 1 onion, diced
  • 1 lb bag baby carrots, sliced into thirds
  • 8 oz. container button mushrooms, quartered
  • 1 clove garlic, minced
  • 1.25 lb chicken breast (skinless, boneless), cubed
  • 32 oz. container low sodium chicken broth
  • 4 cups H2O
  • 1 bunch lacinato kale chopped into large pieces
  • 1 cup quinoa, uncooked
  • 2 tblsp sesame oil

 1. Saute onion and carrots in 1 tblsp sesame oil over medium heat for about 5 minutes until they start to soften. Add mushrooms & garlic and season with salt & pepper, cooking another 10 minutes. Remove the veggies from the pot. 

2. To same pot add another 1 tblsp sesame oil and cubed chicken breast, cooking over medium until chicken begins to brown a bit and cook through (about 5 minutes).

3. Add veggie mixture back to pot along with chicken broth and H20. If you have more broth on hand, use it, I just ran out :) . Bring soup to a boil, cover, and turn down to a simmer for 20 minutes.

4. At this point bring soup back up to a boil, add the chopped kale and quinoa and cook 10 more minutes until quinoa is done.

Serve!

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Posted in Asian recipes, Dee-lish Dinner, Recipes, Soup

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Weekend Collage

Posted on 05/05/2013 by | 6 Comments

Gifted tomato plants.  Let’s see how this whole green thumb thing goes!

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Spring weather. Fan Fridays. Not real life cats.

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No better place than outside. I agree Leo, I agree!

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And let’s talk about these sunglasses. Which I need in my life asap!

 

Osaka Sushi & Steak.

Crunchy Shrimp, Lump Crab, Avocado, Cilantro, Rice.

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Beets. Salmon Sashimi. Sweet Tapenade.

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Still a dish of my dreams. So so SO good!

And what would Cinco de Mayo weekend be without Skinny Margaritas?

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And Chicken Enchilada Zucchini “Lasagna” :)

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With some of my favorite people.

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Oh and by the way. I’ll be recreating that enchilada combo vegetarian style later this week for you. And I think you’re gonna love it! Or at least I hope so :D

What was your favorite part of the weekend?!

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Posted in Dee-lish Dinner, Dinner Outings, Mexican recipes, Richmond Restaurants

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Coconut Shrimp over Mexican Black Bean & Corn Stew

Posted on 04/30/2013 by | 6 Comments

I may have found my new favorite 3 ingredient way to prepare the most deliciously decadant (*and healthy*) shrimp. Like ever.

Tons of coconut flavor. And made with only “the good stuff” (read: not fried?) So hello, healthy too!

I know right… dreams do come true? ;)

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So you know when you go to a restaurant and order “coconut shrimp.” And have high  hopes and dreams that those delectable shrimp will actually taste nice n’ “coconut-ty“?

And then. They don’t…

Please tell me this doesn’t just happen to me???

So yea. THIS coconut shrimp. Not the case my friends. Not the case at all.

So.Much.Coconut.Flavor!!! :)

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And if you haven’t cooked with unrefined coconut oil before, I highly suggest you scoop some up at your local grocery and give it a try! I love this stuff :)

Here’s a bit more info for ya.

The shrimp were such a hit with both me and the lil’ sis when served atop this hearty veggie black bean medley that they were made yet again mere days later for the ultimate taste tester (hey Mylezzz!) during his recent weekend visit to his soon-to-be new town!

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And guess what. I’m pretty sure they were 110% approved :)

This sweet coconut shrimp tastes fantastic atop a quick mix of onion, green pepper, garlic, canned tomatoes, canned tomatoes w/ diced chilis and corn.

Giving them a lil’ Mexi-flair.

But can also be eaten alone. With a side of sayyyy whole wheat mac n’ cheese. Or whatever ya like ;)

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A lil’ coconut oil and chili powder play up the sweet and spicy flavors here too.

And when served together, become the perfect combo of hearty mixed with tropical and tasty, all while being friendly on the waste line!

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As I always say, who says that cooking has to be complicated to be good? I mean, it most certainly can be. But that doesn’t always have to be the case!

And I think this dish is the perfect example of that :)

Enjoy!

Coconut Shrimp over Mexican Black Bean & Corn Stew

Serves 4

  • 1 tblsp coconut oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 garlic, minced
  • 28 oz. can diced tomatoes
  • 1 can original Rotel (or diced tomatoes w/ green chilis)
  • 1 can black beans, drained and rinsed
  • 3 cups frozen corn
  • 1 cup water
  • 1 tblsp chili powder
  • salt and pepper

Shrimp

  • 1 lb bag frozen shrimp, thawed & peeled (26-30 count)
  • 2 tblsp coconut oil
  • sprinkle chili powder and sea salt

1. Saute onion and green pepper in coconut oil until soft, about 7 minutes over medium, seasoning with salt and pepper. Add garlic for another minute or two.

2. Pour in canned tomatoes, black beans, water and chili powder, stirring to combine. Simmer for 20 minutes, covered.

3. Add in frozen corn and heat until warmed through, another 10 minutes. The stew should be fairly thick with most of the liquid evaporated at this point.

4. Meanwhile, prepare shrimp by seasoning with a sprinkle of chili powder and salt. Warm coconut oil in a small pan over medium and add shrimp once pan is hot. Cook 2-3 minutes each side or until done.

Serve shrimp on top of veggie stew mixture.

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Posted in Dee-lish Dinner, Easy Yummy Dinners, Mexican recipes, Recipes

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