One Pan Parmesan-Crusted Chicken with Broccoli is so easy and tasty – and the best part, it’s made all on one sheet pan which means easy clean up!
Whenever I have friends over for dinner, I love making a batch of Vietnamese-style spring rolls to serve as appetizer.
Unlike Chinese-style deep fried spring rolls, these Vietnamese spring rolls are very light and fresh. You wrap thinly sliced vegetables, cooked shrimp, and fresh herbs in a neat rice paper package. They’re the perfect pre-dinner snack!
Continue reading "Shrimp Spring Rolls with Peanut Sauce" »
Baked Shrimp Taquitos are so much lighter and healthier than frying, and they come out perfect and crisp! The shrimp filling is SO good you’ll be tempted to eat it before you roll them up. I plan on making the filling again to use for shrimp tacos this week!
These are great as an appetizer, or serve them with salad and guacamole to make it a meal. I had two for lunch with salad my homemade guacamole and felt perfectly satisfied, although I would probably have three for dinner.
If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper.
Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme. Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan.
It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again!
Continue reading "Sheet Pan Chicken with Asparagus and Potatoes" »
Salsa Verde is a fresh, healthy salsa made with roasted tomatillos, peppers, garlic, onion and cilantro. Perfect for dipping your tortilla chips into or used in recipes that call for jarred Salsa Verde.
