Tag Archives: Easy Dinner

Chicken Tinga Tacos

27 Jul

Eating during the week doesn’t have to be the boring same old. I love mixing up my weekly rotation by making flavor packed fun meals. Who doesn’t love a taco night? I love tacos because they’re so versatile. You can do fish tacos, chicken, beef, veggie, the options are endless. I do have a go-to recipe for my own and its super easy. Check it out.

Chicken Tinga Tacos

Ingredients for Tacos
1 cooked rotisserie chicken, pulled apart in shredded pieces
1 package of McCormick’s Chicken Tinga de Pollo mix – needed ingredients include: 8 oz can of tomato sauce,
1 onion, sliced long, 2/3 cup of water
flour tortillas
Topping sides below + optional others: sliced red and green peppers, sriracha sauce, sour cream, pepper jack shredded cheese, Mexican blend shredded cheese

Chunky Guacamole
2 ripe avocados, crushed and left chunky
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Quick Salsa
2 roma tomatoes, diced
1/2 an onion, diced
1-2 tbsp fresh cilantro
sea salt, for seasoning
1 tbsp lime juice or juice of half a lime

Yellow Rice
1 box of Yellow Rice, cooked per package instructions

Shred chicken ahead of time. Cook rice per package instructions (will take about 20 minutes). Slice 1 onion and heat in a large skillet until softened. Add McCormick’s seasoning to the skillet with the 8oz jar of tomato sauce and 2/3 cup of water and slowly mix in shredded chicken. Allow to heat through on low heat, covering the pan with foil (5-10 mins) and remove from heat. Meanwhile, make the toppings above by mixing listed ingredients in small bowls. Serve with toppings, chicken, and flour tortillas and everyone will assemble their own taco! Enjoy!


Cheesy Baked Shells

11 Jun

This is one of those meals where it’s “how many of these are too many before I start to get judged?”… haha. I literally loved these and ate them the next day for lunch as well. They are so flavorful and cheesy. For me, it’s important to be able to make food quickly and this took me under an hour – I love italian food and this is definitely going to be a go-to recipe for me. Try it!

1 Box Jumbo Pasta Shells
15 oz container of Ricotta Cheese
1 square of mozzarella cheese, diced (I get part skim)
1/2 cup grated parmigiano reggiano
1/2 cup parsley
1 jar of pasta sauce (get one that has onion, garlic, and basil)
Salt and Pepper

Preheat the oven to 350 degrees. Place a large pot of water with salt to boil and cook shells per package instructions. I would boil until pasta is soft but still a little al-dente. Meanwhile, In a medium size bowl, combine the ricotta, dice the mozzarella and add half of it, the parmigiano reggiano, parsley, salt and pepper (use your best judgement, enough to add flavor) and mix to combine the filling. On the bottom of a large baking dish, spread half the pasta sauce on the bottom of the pan to coat evenly. Once the pasta is cooked, drain. One by one, stuff each shell with the cheese mixture and set on it’s side in the pan right on top of the sauce. Repeat until you run out of space in the baking dish. Sprinkle the rest of the pasta sauce on top of the shells and top with the rest of the diced mozzarella. Add pepper to top and bake at 350 degrees for 15-20 minutes or until the cheese is melted. In my photo below I probably should have left it for a few more minutes but either way it came out good (I love the texture of chunky mozz pieces)! These don’t photograph well but they were really good!


Easy Enchiladas

10 Jun

Another easy weeknight meal! Spice alert… these pack some serious heat. I wasn’t expecting it but you can actually adjust this by buying or creating a more mild salsa verde. This takes about 10 minutes to prepare – literally! and then an additional 20-30 minutes to bake.

Here’s what you need:
Rotisserie Chicken, Shredded
Pepper jack or Mexican Blend Shredded Cheese (1 bag)
Flour Tortillas (soft)
1 jar of Salsa Verde (or create your own) – found in the ethnic/mexican section of supermarket

Preheat the oven to 350 degrees. Spray a baking dish with cooking spray and set aside. Spread a small amount of salsa verde on the bottom of the baking dish (enough to coat the bottom lightly). To assemble the enchiladas, in the center of each tortilla place a handful of shredded chicken and shredded cheese. fold the enchilada over by one side, and then another and then place fold side down in the baking dish. They can overlap that’s fine! Repeat this until the dish is full, then pour salsa verde over the top and cover enchiladas with cheese. Place into the oven and bake for about 20-30 minutes or until cheese is melted.

Serve and enjoy!

Beef Bulgogi – Korean BBQ

22 Aug

Dave, my boyfriend, loves Korean BBQ. His best friend from childhood introduced him to the culture and food,  and i could easily say its his favorite type of food.

I decided to try to make Beef Bulgogi. We usually go to Madangsui in NYC for Korean BBQ in K-Town with his friends, and this recipe tasted so similar, I shocked myself!

Beef Bulgogi usually is made with Rib-Eye, but I didnt exactly have access to good rib-eye living in Brooklyn (thinly sliced, might I add which is super hard to do/get).. So I used beef top round sirloin that was already thinly sliced and delicious and worked perfectly fine (and great if you’re on a budget!)

Like I said above, this recipe’s marinade and flavors SHOCKED me. It was incredible. I want to make this again, and again, and again. Its #2 on our list of favorites (#1 is my sausage gnocchi ragu!)

Beef Bulgogi
(Altered from the Kitchens of Martha Stewart Living – Great Food Fast Cookbook)

1 1/2 lbs rib-eye steak (trimmed of excess fat) or other thinly sliced beef (I used top round sirloin)
1/4 cup soy sauce
1 tbsp hot chile paste (found in the ethnic foods isle of the supermarket)*See note
2 tbsp dark brown sugar
6 garlic cloves, minced
1 tbsp minced ginger
1 medium red onion, halved and cut lengthwise into 1 inch wedges
1 green bell pepper, seeds and ribs removed, sliced into 1/2 inch strips
4 tsp vegetable oil
1 head of lettuce (for lettuce wraps)
sticky white rice – amt to your liking

*If you cant find chili paste, add a dash of red pepper flakes to 1 tbsp of toasted sesame oil and it will do the same thing

If you bought rib-eye, slice diagonally across the grain and slice into 1/8 inch thick strips. Otherwise, slice the meat of your choice. In a small bowl, whisk together the soy sauce, chili paste, brown sugar, garlic, and ginger. Place the sliced onions and peppers in a small bowl and toss with half of the marinade. Toss the steak in with the remaining marinade and let sit for 15-20 minutes.

Heat 2 teaspoons of the vegetable oil on medium-high heat in a non-stick skillet. Add the onions and peppers and cook until softened (5 mins or so). Transfer to a plate and wipe the skillet with a paper towel. Heat the remaining 2 teaspoons of oil and cook half the meat, turning constantly. Try not to overcook, once both sides are browned remove from heat onto a plate. Repeat with the rest of the meat, and then combine onions, peppers, and meat into a platter (or you can keep them separate, up to you). Serve with lettuce wraps, sticky white rice, and sriracha sauce if you like more spice.


P.S. How cute are my little rice bowls? They’re from Asia!!!!


Creamy Whole Wheat Penne with Shrimp

12 Jul

My new kitchen:

no counter space

literally, my entire apartment is on a slant. sinking in the middle, and then up on both sides… the wonders of living in an old brooklyn house. woohoo!!

but honestly though, i love my new neighborhood and enjoy how close I am to NYC – slanting aside.

I wanted to make this Giada dish right before i left Florida, but because of the rush of us moving I decided to hold off – essentially this dish was supposed to be made with lobster but i skipped it (jobless girl problems) and just used shrimp.

pre-recipe tip: go for a run after eating all that bacon fat 🙂

Creamy Whole Wheat Penne with Shrimp

Ingredients (serves 4-5)

  • Kosher salt
  • 1 pound whole wheat penne pasta
  • 1 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (about 2 1/2 cups)
  • 4 cloves garlic, minced
  • One 14 1/2-ounce can diced tomatoes
  • 3/4 cup clam juice (i used fish stock)
  • 3/4 cup heavy cream
  • 1 cup chopped fresh basil
  • Freshly ground pepper
  • 1 pound large shrimp, peeled and deveined


To start, prepare by chopping the fresh basil, making all the bacon, and chopping the garlic.

To make the bacon – in a large nonstick skillet, cook it over medium-high heat until brown and crispy, about 10 minutes. Remove the bacon and drain on paper towels.

In the same skillet, add the garlic and cook until aromatic, about 30 seconds. Add the tomatoes (and juices), clam juice, cream, 1/2 cup basil, 2 teaspoons salt and 1/2 teaspoon pepper. Bring to a boil and scrape up the browned bits from the bottom of the pan with a wooden spoon. Reduce the heat to medium and simmer until slightly thickened, about 5 minutes.

Add the shrimp and cook, stirring occasionally, until just cooked through, about 3 minutes. Add the lobster and bacon. Simmer until warmed through, 1 to 2 minutes.

*When the above half way done, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook, stirring occasionally, until tender but still firm to the bite, 10 to 12 minutes.

Pour the tomato mixture over the cooked pasta and toss until coated. Garnish with the remaining 1/2 cup basil and season with salt and pepper.

This recipe had rave reviews on her site, and the sauce actually seriously tastes so decadent. Don’t be intimidated by the long steps.. try it!


Sidenote: Sorry about the crappy camera shots. Im canonless after the Israeli mountain fall… sigh, rip canon ❤