Tag Archives: side dish

Thai Style Zucchini

5 Jun


I am a big advocate for semi-homemade dinners during the week.  By semi-homemade, I mean getting fancy on the main dish or side dish of the greater meal and opting for convenience for the rest.  Have you all heard of Campbell’s Skillet Sauces?  Here is the Thai Green Curry one I used just last week:


They are a perfect way to achieve a semi-homemade meal.  You simply add chicken.  This semi-homemade meal would involve channeling my cooking energy into a side dish.  I did a little searching and found this Food.com Thai Zucchini recipe.  It turned out to perfectly compliment the green curry chicken.  I also got to have fun with these adorable baby zucchini from Trader Joe’s (below).  TJ’s was out of regular-sized zucchini, but I think these little ones ended up being much easier to cut into thin strips so I am recommending you grab these if possible.  I hope you’ll enjoy this flavorful side dish as part of your own semi- or fully-homemade meal. 



  • 1 garlic clove, minced
  • 1 teaspoon minced fresh ginger
  • 1 pinch dried crushed red pepper flakes
  • 2 teaspoons olive oil
  • 1/3 cup finely chopped unsalted dry roasted peanuts
  • 3 teaspoons chicken broth
  • 3 teaspoons rice vinegar
  • 2 teaspoons reduced sodium soy sauce
  • 1 pinch sugar
  • 3 medium zucchini or 12  oz bag of baby zucchini, cut into very thin strips


  1. Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
  2. Add peanuts and next 4 ingredients (chicken broth through sugar), stirring well.
  3. Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
  4. Serve immediately.

I’m Thankful For Green Bean Casserole

26 Nov

Adapted from Food Network’s version, I contributed this Green Bean Casserole to my family’s Thanksgiving spread.  I’ve made this casserole a few times now and it has been equally tasty each time.  While I am pro making my own cream of mushroom soup for the dish, I am okay with cutting corners with the topping.  I use a container of French’s French Fried Onions instead.  I find them to be absolutely delicious although not the healthier of topping options thus my not designating this as a saint meal option.  I’ll give a homemade topping a try someday (there are several great options I’ve seen out there), but I’ve had no complaints with this method so far from the groups I’ve made it for.  My family actually requested it make another appearance in the menu lineup for this year’s Christmas dinner!  Bryan liked it so much that we’ve discussed cutting the recipe in half and having as a side to every day type meals.  You don’t have to wait for a special occasion either 😉  Have a great week- if you’re like me settling back into the work grind will be tough so I wish you the best of luck.  Eat some delicious things to make it easier maybe?!


  • 2 tablespoons plus 1 teaspoon kosher salt, divided
  • 1 pound fresh green beans, rinsed, trimmed and halved
  • 2 tablespoons unsalted butter
  • 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
  • 1/2 teaspoon freshly ground black pepper
  • 2 cloves garlic, minced
  • 1/4 teaspoon freshly ground nutmeg
  • 2 tablespoons all-purpose flour
  • 1 cup low sodium chicken broth
  • 1 cup half-and-half
  • 1 medium container of French’s French Fried Onions


  1. Preheat the oven to 400 degrees F.
  2. To prepare the beans, bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
  3. Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
  4. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.    
  5. Remove from the heat and stir in all of the green beans. Top with the onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.

All Good Sins Must Come to an End :(

3 May

Welp, couldn’t eat fat things forever. Back to real life! In order to get back to a healthier walk of life, eating more purely and kicking my as$ at the gym has been the name of the game (I’m really liking spin classes as of late- I’ll post on that soon.)  If you find yourself in a similar position- you know post vacation or post some other extended eating extravaganza- I hope you can turn to posts like this to get back to normal!

So, I can’t say I was really eating enough vegetables in Vegas.  Vegetables are a struggle as it is for me so if I can avoid them, it seems that I tend to.  If I eat the right ones or cook the ones I’m not a huge fan of right, I’m golden.  One such vegetable is broccoli.  I like broccoli roasted and I like the crunchy kind you find in Chinese food stir fry or other dishes.  The mushy kind characteristic of steamed broccoli does not work for me however.  Bryan has to pretty much force me to “EAT MY VEGETABLES!” if steamed broccoli is on the menu.  Is this resonating for anyone?  Let me share a simple and awesome roasted recipe with you then.  Please note this is a good size for two people.

Garlicky Oven Roasted Broccoli Ingredients

You will need just 3 things:

  • A good-sized bunch of broccoli
  • 2 TBSP garlic flavored olive oil or grapeseed oil (I used a Roasted Garlic grapeseed oil this time)
  • Approximately 1/2 tsp salt

1. Preheat the oven to 400 degrees.  Wash the broccoli and cut off the stems to florets or with a “tree” depending on preference.

2. Place the broccoli, oil, and salt in a large ziploc bag and have a shake it party with it.

3. On a large cookie sheet, lay down some parchment paper and follow with the coated broccoli evenly across the cookie sheet.

4.  Bake for around 11-15 minutes and voila!