Yesterday was Easter Sunday and so the fam and I headed out east to my parents house on Long Island to celebrate. This means more food than the average person should be able to consume in the form of ham, leg of lamb, macaroni and cheese and BRUSSEL SPROUTS.
These are my dad’s favorite way to cook and eat brussels sprouts and my favorite, too! I was thrilled to help him make them this year. And will definitely be making them again at home soon.
The sauce is really what brings this dish together. It’s the perfect combination of sweet and spicy in every bite. Honey and Sriracha pair so well with the brussels sprouts. And it’s SO easy to make!
Sriracha Honey Brussel Sprouts
The spicy and sweet brussels sprouts you've been waiting for.
- 1 1/2 pounds of brussels sprouts
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup rice wine vinegar
- 1/4 cup honey
- 3 tablespoon sriracha
- Sea salt and pepper to taste
- Preheat oven to 400 degrees Fahrenheit.
- Trim base of sprouts and discard.
- Slice sprouts in half.
- In large bowl, whisk EVOO, vinegar, honey and sriracha.
- Toss in sprouts until coated.
- Top with salt and pepper.
- Spread evenly on baking sheet, flat sides down.
- Pour remaining sauce around pan.
- Roast 20-30 minutes, until crispy on outside and golden/caramelized on outsides.
I’m beyond thrilled that the high today will be 75 degrees Fahrenheit here in beautiful Jersey City. And in celebration of Spring finally kicking out winter, I decided it was time for grilling and fresh salads.
Grilling because it’s the perfect excuse to spend more time outdoors and also means Fozzie Bear gets to be my sous chef. Salads, because well, Spring means Summer is right around the corner and so I’ll be cleaning up my diet just a bit.
Not only is this delicious to eat, it’s SO easy to make. A bit of prep, followed by some creative skewing is really all it takes before these babies load up on the grill and sizzle.
Another reason behind my inspiration here is that I love cooked salads. Typically achieved by sautéing the ingredients before mixing them in with some fresh greens and dressing. Such a savory dish, packed with flavor and tender textures.
For a dressing here, I opted for a homemade tzatziki dressing, made of English cucumber, lemon, fresh dill, Greek yogurt and olive oil. It was the fresh and tasty topping this dish needed! I even have a bunch leftover that I’ll be eating all week-long!
I really can’t stress enough how easy this dish was. I hope it makes its way into your Spring weeknight dinner rotation 🙂
Kabob Salad with Homemade Tzatziki Dressing
The easy, tasty salad that will have you coming back for seconds.
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 1 yellow squash, thickly sliced
- 1 cup of mushrooms, sliced in half
- 1 small red onion, cut into square chunks
- Assorted colorful small tomatoes
- 1 lemon, juiced
- 2 tablespoons of olive oil
- 1/2 tablespoon of oregano
- 1 teaspoon of salt
- 1 container of fresh, washed spinach
- 1 seedless cucumber, peeled and diced
- 1 lemon, juiced
- 1/2 cup of dill, finely chopped
- 1/4 cup of olive oil
- 1/2 teaspoon salt
- 1/2 cup of Greek yogurt
- Spray grill with non-stick cooking spray and preheat grill to 400 degrees.
- If using bamboo skewers, soak in water for 15-30 minutes while prepping meat and veggies.
- In a medium bowl, toss together chicken, olive oil, lemon juice, oregano and salt.
- Skew the veggies and chicken leaving about an inch on either side to help with grilling.
- Place skewers on hot grill, and grill for 4-6 minutes. Then, flip the skewers and grill for another 4-6 minutes until done.
- While skewers grill, make the dressing by placing all ingredients in food processor. Pulse until you have a smooth a creamy consistency.
- To assemble, place a handful of spinach/greens in a large bowl, remove grilled vegetables and chicken from skewer and place on top on the spinach. Toss all together with 1-2 tablespoons of the dressing.
Weekends have changed since getting a puppy. What was once a time to relax, catch up on the gym, cooking and seeing friends and family has become puppy training 101. Going to work every day and having to leave this adorable pup at home is super hard. It’s only made easier knowing we’ll have the weekends to spend with him.
And with that, I bring you: Meaty. Broken. Lasagna. Skillet.
Weekends are for lasagna. And while I typically enjoy the process of strategically layering sauce, cheese and pasta, with a puppy nipping at my toes, I was a bit too occupied to dedicate the time. In need of an easy way out without sacrificing flavor or texture, I went the one-pot route.
But seriously. There are no sacrifices with this dish. My husband literally ate 3/4 of this dish, going back for seconds, thirds and EVEN fourths. I had just enough leftovers for lunch today.
This will quickly become a staple in our weekly dinner rotation. This recipe is so easy – to cook and clean, it could even graduate lasagna from weekend-only dinners to a week night dinner!
Meaty Broken Lasagna Skillet
The easier, tastier lasagna.
- 1/2 lb ground beef
- 1/2 lb Italian sausage
- 1/2 yellow onion, diced
- 3 cloves of garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 dried basil leaves
- 3/4 pound of lasagna noodles, broken
- 24 ounce can/bottle of tomato sauce
- 1 cup of water
- 3/4 cup of fresh mozzarella cheese
- 1/4 cup of parmesan cheese
- 1/4 cup of ricotta cheese
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup curly parsley, chopped
- Preheat oven to 400 degrees.
- Add the ground sausage and ground beef to a large cast iron skillet and cook over medium heat while stirring. Once the meat is mostly cooked add the diced onion to cook.
- When the onion is translucent and soft and meat is cooked through add the minced garlic. Cook for an additional 30 seconds.
- Add seasonings and stir. Break the lasagna noodles over the skillet. Press the noodles down as much as possible into the meat mixture.
- Add the tomato sauce and water to the skillet. Stir to combine. Cover the pan and allow to simmer over medium heat for about 15-20 minutes stirring occasionally.
- While the noodles cook, mix together the ricotta cheese and parmesan cheese in a small bowl.
- Once the noodles are softened top with the ricotta/parmesan cheese mixture. Next, layer with mozzarella cheese.
- Place cast iron skillet in preheated oven for 7-9 minutes until top is bubbly and beginning to brown.
- Serve and top with fresh parsley.
Move over pot of gold! This St. Patrick’s Day is all about the Instant Pot.
Okay, I admit it. I’m addicted to my Instant Pot. Another classic slow-cooker recipe for me is Corned Beef and Cabbage. I typically wake up bright and early every St. Patrick’s Day to throw together all of the ingredients for a delicious corned beef and cabbage. And while this is a delicious way to get a super tender and rich flavor, I felt this could also be achieved in the magical Instant Pot.
As can be expected, this recipe was easily thrown together in matter of minutes and took a fraction of the time as my traditional slow-cooker method with ALL of the same ingredients. To kick-off, I stew the chopped corned beef, sliced garlic and bottle of beer on the meat/stew setting. Once the steam is released, I throw in my veggies – red potatoes, carrots, onions and cabbage.
My secret ingredient for corned beef and cabbage is tomato paste! This pantry MVP is a must-have for stews and I think corned beef and cabbage is no exception. I understand it may not be the most traditional add-in for this dish, but I wouldn’t have it any other way.
Once ready, enjoy with your favorite brew (dyed green, if you please) and feel a little bit more Irish on this festive day.
Instant Pot Corned Beef and Cabbage
Your new go-to for a quick and easy St. Patrick's Day dish!
- 3lbs corned beef and spice packet, chopped
- 6-8 red potatoes
- 5 carrots, peeled and chopped
- 3 cloves garlic, chopped
- 1 large white onion, chopped
- 1 medium head of cabbage, chopped
- 1 (12-oz) bottle of beer
- 1 tablespoon of tomato paste
- Place the corned beef, spice packet, garlic and beer in the Instant Pot.
- Close the lid and close the steam valve. Press the “meat/stew” button, and set the cooker to 35 min of high pressure.
- Once steam is released (naturally or forced), open the lid and stir in the tomato paste, red potatoes, carrots, onion and cabbage.
- Secure lid and press the “meat/stew” button again, reducing the time to 5 minutes on high pressure.
- Release the pressure (naturally or forced) and add salt for taste as needed.
- Serve and enjoy!
When my sister asked me what I wanted for Christmas last year, I instantly knew what to say – an Instant Pot! (See what I did there.) I’ve been playing around with this genius of an appliance for a couple of months now and am SO excited to share my first recipe for an Instant Pot Jambalaya.
Instant pot recipes are perfect for weeknight meals. When I get home from work, I have just enough time to prep all of the food, sauté and combine in the Instant Pot and it does all of the cooking while I’m at the gym. A great way to enjoy a meal that typically takes an hour plus in less time giving you back time to your day.
With Mardi Gras right around the corner, I’ve been fixing for some jambalaya. About 6 years ago my now husband and I took a trip down to New Orleans a.k.a. N’awlins and ate copious amounts of the stuff. We enjoyed it so much that we even took a cooking class at Crescent City Cooks and learned how to make it.
Honestly, I’ve only made it a few times – mostly because it is a bit of a timely process. And so, one of the first recipes I decided to create was delicious, spicy, jambalaya. Just as with all of my other attempts at the Instant Pot, it did not disappoint.
The final product is a spicy and delicious rice-based dish, stuffed with shrimp, chicken and sausage and loaded with spicy creole seasoning. For the herbs, when possible I recommend the fresh thyme and basil to dried varieties. But either work well!
Instant Pot Jambalaya
The quick and easy, yet full of flavor jambalaya your Mardi Gras celebration needs!
Adapted from: Instantpot.com
- 2 Tbsp olive oil
- 1 lb chicken breasts, diced
- 1 lb shrimp, peeled and deveined
- 2 cups yellow onions, finely chopped
- 2 cloves of garlic, thinly sliced
- 1 cup of mushrooms, sliced
- 2 stalks of celery, chopped
- 1 1/2 cups white rice
- 3 1/2 cups chicken stock
- 1 cup crushed tomatoes
- 1 Tbsp plus 1 tsp cayenne pepper
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 lb Andouille sausage, sliced
- Set Instant Pot to “Saute”. Coat chicken with 1 Tbsp creole seasoning, and brown the meat on all sides. Remove the chicken from heat and set aside.
- Sauté andouille sausage until browned on both sides. Remove from heat and set aside.
- Add onions, mushrooms, and garlic, and sauté until the onions are translucent. Add rice, and sauté for 2 minutes. Add tomato puree, creole seasoning, and chicken. Close the lid and press “Rice” cooking on high pressure for 12 minutes.
- When the rice is cooked, release steam, remove the lid, and add sausage and prawns. Stir to combine. Place lid back on the Instant Pot, press “Manual”, and cook an additional 5 minutes on high pressure.
This weekend was my best friend’s bachelorette party in New York City and it was SO much fun. I obviously made all of the reservations where food was concerned and will be posting some pictures from that later this week on my Instagram!
After a long weekend of drinking and fun, I am looking forward to this quiet evening at home with my wonderful husband and this beautiful plate of pasta. I love pasta. I love mushrooms. I love prosciutto. Basically this dish was made for me. And now you can enjoy it too.
But no seriously, I love mushrooms. If I could, I would (and sometimes I do) eat mushrooms with every single meal. I’ve never met a mushroom I didn’t like. You can definitely expect to find many more mushroom recipes here in the future!
While I generally prefer fresh pasta to dried, we had some of the dried stuff on hand and it worked just fine. Especially given the extra cooking the pasta takes on to really soak up this rich stroganoff flavor. Its delicate texture works well with this flavor-packed while refreshingly light sauce. My mushroom mix consisted of primarily maitake and shiitake.
I hope this dish brings you as much warmth and happiness as it does me. It’s by the book, and by the book I mean Bon Appétit. I love it as is and wouldn’t change a thing. Except maybe the amount of mushrooms.
Pasta with Mushrooms and Prosciutto
The most delicious pasta dish you didn't know you needed.
- ¼ cup plus 2 tablespoons olive oil
- 2 ounces thinly sliced prosciutto (about 6 slices)
- 1 pound mixed mushrooms (such as chanterelles, maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces
- 2 medium shallots, finely chopped
- 1 teaspoon thyme leaves, plus more for serving
- Kosher salt, freshly ground pepper
- 1 cup chicken stock or low-sodium chicken broth
- 12 ounces pappardelle or fettuccine
- ⅓ cup heavy cream
- 2 tablespoons unsalted butter
- Heat ¼ cup oil in a large Dutch oven or other heavy pot over medium.
- Arrange prosciutto in a single layer in pot and cook, turning once or twice, until crisp, about 5 minutes. Transfer to paper towels to drain.
- Heat remaining 2 Tbsp. oil in same pot over high. Cook mushrooms, tossing occasionally, until browned and tender, 5–8 minutes.
- Reduce heat to medium-low. Add shallots and 1 tsp. thyme, season with salt and pepper, and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Add stock and reduce heat to low. Bring to a simmer and cook until only a thin layer of stock coats bottom of pot, 5−7 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add 1 cup pasta cooking liquid.
- Crumble half of prosciutto into pot. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 2 minutes.
- Add cream, return to a simmer, and cook, tossing, until pasta is coated, about 1 minute. Remove from heat, add butter, and toss to combine. Taste and season with salt if needed.
- Divide pasta among bowls. Top with more thyme and crumble remaining prosciutto over; season with pepper.
I’m so excited to share my first recipe for Prix Fixe Apron! For YEARS I’ve been saying how I should have/start a food blog and have always found an excuse to push it off. Well, no more! Prix Fixe Apron will chronicle my foodie experiences – whether it’s a meal being enjoyed at a restaurant or a recipe I’ve developed or tested. To kick things off, I give you – Blackened Shrimp Tacos.
These Blackened Shrimp Tacos bring the heat to Taco Tuesday. Featuring a spice mix that’s customizable depending on your tolerance for spice, it can be adapted to suite all tastes. As an avid hot sauce lover and seeker of all things spicy, the recipe listed here definitely kicks things up a notch.
The creaminess of fresh avocado and tart twist of a lime wedge keep them coming back for more. Being a lover of all things spicy, I love topping these off with a drizzle of Valentina. Delicious!
Blackened Shrimp Tacos
Bring the heat to Taco Tuesday.
Blackened Spice Mix:
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 tsp. cayenne pepper powder
- 1 tsp. garlic powder
- 1 tsp. fresh thyme
- 1/2 tsp. cumin
- 1/2 pound cleaned, large shrimp
- 1/2 tbsp. butter
- 6-8 corn tortillas
- 2 radishes, thinly sliced
- 1 avocado, chopped
- 1/3 cup of cilantro, chopped
- 1 lime, sliced into wedges
- Drizzle of Valentina hot sauce
- In a medium bowl, whisk together all ingredients for the spice mix.
- Coat the shrimp in the blackened spice mix.
- Add the butter to a sauté pan and melt on medium-low heat.
- Toss the shrimp into the pan and cook for 4-6 minutes on medium-high heat. Set aside.
- Heat the tortillas either on the stove with a warm, small pan or in a toaster oven – lightly toasted.
- Assemble the tacos! Add your preferred toppings to the warmed tortillas. We started with sliced radishes, then shrimp, followed by chopped avocado, cilantro, a squeeze of a lime wedge and a drizzle of Valentina. Enjoy!