Favorite 30 Minute {or Less} Meals

Wow, Vegas was a whirlwind and I have to say, I was definitely ready to come home! It was a fun trip but we tried to do way too much in not enough time. Joel and I always seem to do this when we have a little getaway without Noah. When I go somewhere for the first time (and if I’m not sure I’ll be going back again) I like to see and do everything possible…which translates into a packed vacation that lacks relaxation. After this trip, we vowed to not do that again. But I really can’t make any promises.

Plus, I had a whole airport fiasco that ended up in my being stuck in the Vegas airport for over 7 hours before I finally got to board a flight (and not my original). The flight I was supposed to be on got delayed almost 2 hours because of strong winds in Phoenix which would have meant I would miss my connection and be stuck there overnight. I kept being told that I would make the connection and they had me board then right before leaving the gate they called my name and pulled me off the flight saying that I wouldn’t make the connection…no way, the flight didn’t board until 6:40 and my connection was to take off at 7:20. Sooo, they put me on a direct flight at 8:20. I had to wait a little longer but at least I wouldn’t be stuck somewhere overnight. Once I got to my new gate, I found out it was delayed until 10:10 meaning I wouldn’t get home until 3 a.m. Luckily, my bag made it and I eventually got to my parents around 3:30. I got about 3 hours of sleep before Noah woke up and we had to drive the hour home so that Joel could get to work. It was a rough day to say the least.

I’m sure many of you out there get to the end of the day exhausted and needing to whip up a quick and easy dinner so today I’m sharing some of my favorite 30 minutes (or less) main dishes that I have featured here. Many of these are regular rotations for us during the week.

Veggie Stirfry, Skinny Bang Bang Shrimp, Ultimate Grilled Cheese, Oven Tacos

Stovetop Mac-n-Cheese, Honey Mustard Pork Burgers, Catalina Taco Salad, BBQ Chicken Quesadillas

Steak Bites, Sesame Noodles, Buffalo Sloppy Joes, Salt and Pepper Pork Chops

P.F. Chang’s Mongolian Beef

I’ve been really off my game lately when it comes to cooking. But I finally bit the bullet and made a real meal for the first time in forever. It was this P.F. Chang’s Mongolian Beef and it was the best thing I’ve made in a really really long time. I love this dish at P.F. Chang’s and when I found the copycat recipe I figured it would be good but nowhere near what the resturant produces. Well, I was wrong because it really was just as good and so much cheaper to make than the real deal.

It was crispy and tender and the sauce was just perfect. Not only was the flavor spot on but it thickened up nicely to coat the beef just right. Mmm, I’m not usually a leftover kind of girl but as soon as we were done eating this for dinner, I was dreaming about having it for lunch the next day. Now that’s a sign of a good dish!

P.F. Chang’s Mongolian Beef Copycat
recipe from food.com

2 teaspoons vegetable oil
1/2 teaspoon ginger, minced
1 tablespoon garlic, chopped
1/2 cup soy sauce
1/2 cup water
3/4 cup dark brown sugar
vegetable oil, for frying (about 1 cup)
1 lb flank steak
1/4 cup cornstarch
2 large green onions, sliced on the diagonal into one-inch lengths

1. Make the sauce by heating 2 tsp of vegetable oil in a medium saucepan over medium-low heat. Add ginger and garlic to the pan and saute until softened. Add the soy sauce and water before the garlic scorches.

2. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

3. Slice the flank steak against the grain into 1/4″ thick bite-size slices (Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts).

4. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks.

5. As the beef sits, heat one cup of oil in a wok (you may also use a skillet for this step as long as the beef will be mostly covered with oil).

6. Heat the oil over medium heat until it’s nice and hot, but not smoking. Add the beef to the oil and sauté for just two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly.

7. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels.

8. Put the pan with the sauce back on the stove over medium-low heat. Add beef and green onions to the sauce then stir until they are thoroughly coated. Bring to a simmer for about a minute. Serve over steamed white rice.

Parmesan Crusted Filet Mignon

If you are having a small holiday celebration, this is a perfect option over the big traditional ham. I actually made these quite awhile ago for our anniversary and they were a huge hit. The combination of the tenderness of the steak with the crunchy, cheesy texture of the crust was incredible and over the top. I went with a surf and turf vibe so I served these delicious steaks alongside Scallops with Dill Sauce, twice baked potatoes and a simple salad.

The fact that you make the crust ahead of time also makes this a quick, simple option for the holidays so that you can focus on family and all the important things during this time of year.

I know it would be great for us during this transition in our lives. We are packing up and moving today which is such a bittersweet feeling. We are ready for this new adventure but sad about leaving our friends and our first home. But I know it will be great for our family! And I am so ready to cook for real again instead of just throwing random stuff together with all the frozen and pantry items I didn’t want to move!

Parmesan Crusted Filet Mignon
recipe from Live Love Pasta

4 filet mignons
salt
pepper

Crust:
¼ cup unsalted butter, softened
¼ cup panko
¼ cup parmesan cheese, grated
2 cloves garlic, minced
sprinkle of salt
sprinkle of pepper

1. Prepare the crust at least 3 hours in advance. Combine all the crust ingredients and mash together to form a ball of “dough.”  Place the ball into the center of a sheet of plastic wrap. Wrap the ball and form it into a log. If you plan to use it that day refrigerate it, otherwise freeze it.

2. Begin heating your cast iron pan on high heat. Preheat the oven to 400 degrees. Sprinkle the filet on both sides with a little salt and pepper just before cooking. Grill in cast iron pan 2 minutes per side. I usually use my cast iron grill pan for this but you can also use a regular cast iron pan. Once you get a nice sear on both sides put the steak in the oven for 6-8 minutes (if your steaks are 2-inches like mine were, 6 minutes will give you about medium-rare and 8 should be about medium). After 6 minutes remove from the oven and top with ½ inch slices of the crust. Place under broiler about 2 minutes or until browned.

Beef and Broccoli

I love chinese food and beef and broccoli is one of my favorite dishes. If you haven’t noticed, I enjoy making chinese food at home often because it’s usually quick and easy to throw together and so much healthier. I even have a whole section of the door to my fridge dedicated to Asian condiments so that I always have the necessary ingredients on hand. But, I do have a problem with collecting condiments so I guess this shouldn’t be a big surprise.

I made this awhile ago when I still had a huge amount of green beans growing in the garden so I threw in a big handful of those in with the broccoli. You could add any other veggies you have in the crisper such as red peppers, mushrooms or zucchini. Serve alongside some basmati or brown rice.

Beef and Broccoli
recipe from Mel’s Kitchen Cafe

Sauce:
1 tablespoon rice wine vinegar
2 tablespoons low-sodium chicken broth
5 tablespoons oyster sauce
2 tablespoons light brown sugar
1 teaspoon toasted sesame oil
2 teaspoons cornstarch

Beef and Broccoli:
3 tablespoons soy sauce
1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
1-inch piece fresh ginger, minced (about 1 tablespoon)
1 teaspoon peanut oil or vegetable oil, plus extra for cooking
1 1/4 pounds broccoli, cut into bite-sized pieces
1/3 cup water
3 medium scallions, sliced 1/2-inch thick on diagonal, optional

1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.

2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don’t overcook the meat – cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.

3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions and serve.

Sesame Beef Lettuce Wraps

As evidenced in my previous post, I have a new obsession with lettuce wraps and this one definitely tops my list. Why is that? Because it combines another one of my obsessions, Asian food. I love to eat and make Asian food so we usually have some sort of Asian dish at least once a week. Because of this, I am always on the lookout for new and unique meals to add to the rotation. I am so glad I found this one. The sesame marinade for the beef was incredible to say the least. I seriously will soak anything in it…pork, chicken, fish, veggies. It is so good! I decided to marinade some chicken along with the chicken for the wraps and the combination of the two in the wraps was really yummy. This is a great, healthy, simple and quick (minus the marinade time) meal to whip up for your family.

Sesame Beef Lettuce Wraps
recipe from For the Love of Cooking

Marinade:

2 cloves of garlic, minced
1 tsp sugar
2 Tbsp soy sauce
1 Tbsp sesame oil
1/4 tsp ground ginger
1 tsp rice vinegar
1 tbsp toasted sesame seeds
Freshly cracked pepper, to taste
1 lb flank steak

Korean Barbecue Dipping Sauce:

2 cloves of garlic, minced
1/2 tsp sugar
3 Tbsp soy sauce
1 Tbsp rice vinegar
1/2 tsp sriracha chile sauce (more if you want it spicy)
1 tsp sesame oil
1 tbsp green onion
1/2 tbsp sesame seeds
1 Tbsp water

Other ingredients:

Butter lettuce leaves
Shredded carrot
Green onion, chopped
Brown rice, cooked per instructions

1. Combine all of the marinade ingredients together in a ziplock bag then mix well. Place the steak into the marinade and mix until the meat is evenly coated. Place in the refrigerator for 1-3 hours.

2. Combine all the sauce ingredients together and mix well. Set aside to let the flavors mingle.

3.Cook the rice per instructions. Once the rice is cooked it’s time to cook the beef.

4. Heat 1/2 tbsp of canola oil in a large skillet  or your outdoor grill over high heat. Once the pan/grill is hot add the beef and cook for about 1-2 minutes or until lightly browned (if cooking in a pan). Remove from heat and put onto a cutting board. Let rest for about 5 minutes then slice thinly against the grain.

5. For serving, place a bit of rice in a lettuce leaf followed by beef, carrots, and green onions. Drizzle a bit of the dipping sauce on top then fold and eat. Make sure you have plenty of napkins on hand because these are messy. Enjoy.

New Orleans Food Tour {Part II}

I am going to start the second installment of the food tour with our favorite meal of the whole trip. We were wondering Magazine Street and found ourselves hungry. After trying to go to several places that were closed (since it was Sunday) we finally stumbled upon The Rum House. It’s a Caribbean inspired place that served the most amazing and unique tacos I’ve ever had. Oh yeah, and the most amazing drinks! So what if it was Sunday lunch, we were on vacation.

I ordered a jerk chicken taco and a calypso beef taco with fried plantains and mac-n-cheese. I know the mac-n-cheese doesn’t quite go with tacos but I just can’t resist it. And I’m so glad I couldn’t because it was some of the best I’ve ever had. It was cheesy, creamy, a bit tangy and packed full of garlic! They had so many delicious and unique side dishes so I decided to try something out of the box for me. I have never had fried plantains so I ordered them and hoped for the best. They were crispy on the outside and still a bit firm inside and a bit sweet. I didn’t love them but I didn’t hate them either. {The Rum House – New Orleans, LA}

The jerk chicken taco was topped with a sweet mango salsa which I was a bit weary of before I tried it. I understand that the sweet mango balances out the spicy jerk seasoning but I just don’t usually like fruit with meat. Well, I’m glad I stepped out of my comfort zone and gave it a try because it was pretty darn delicious. As good as the jerk chicken taco was, the calypso beef was just out of this world. The beef was incredibly tender and was topped with citrusy lime sauce and big dollop of guacamole. Seriously, the best taco I have ever had! {The Rum House – New Orleans, LA}

Joel had fried oyster tacos that were topped with a caper relish and spicy remoulade. I can’t say that I tried them because, well, I didn’t like anything on them. But he said they were the best tacos ever so I thought I would share them with you all. {The Rum House – New Orleans, LA}

And we can’t forget the rum drinks we enjoyed at The Rum House. I partook in a Key Lime Coconut Punch while Joel had a Caribbean Punch with Homemade Strawberry Juice. Both were in a word, incredible! I’m not a big drinker. I just don’t like the taste of alcohol and always prefer a soda over a mixed drink. I absolutely could not taste the alcohol in either of these drinks making them just amazing. The Caribbean Punch was super refreshing and fruity while the Key Lime Coconut Punch was a bit stronger and zingy and I just loved that it was rimmed with graham cracker crumbs. {The Rum House – New Orleans, LA}

When I announced on Facebook that we were going to New Orleans I was told that I had to go to Cafe du Monde for beignets and cafe au lait. And when you are told by someone who has visited many times to go somewhere, you just have to listen. And who is going to turn down fried, sugar covered doughnuts? Not these guys. I’m not a coffee drinker so I skipped out on that but Joel had one and really enjoyed it. It was half coffee and half hot milk. He doesn’t like strong coffee so this was right down his aisle. The beignets were so airy, crispy, chewy and doused with powdered sugar. Our faces were quite amusing after we were done eating them. {Cafe Du Monde – New Orleans, LA}

The last stop on our food tour is the Cajun Cabin on Bourbon Street. We enjoyed true Cajun food there with red beans and rice and a crawfish po’ boy. The red beans and rice was served with andouille sausage and crispy chicken strips. The beans were so creamy and flavorful which made it very difficult to stop eating them. I tried a bite of Joel’s po’ boy and was pleasantly surprised by the crawfish. I have never had them before and thought they tasted like a subtle version of shrimp. This place was a definite winner. {The Cajun Cabin – New Orleans, LA}

New Orleans Food Tour {Part I}

We had a great time during our trip to New Orleans! I especially had a great time eating all the local grub! We didn’t get to eat as much Cajun food as we would have liked (because of the times of the games we had to eat at the dome a few times) but still managed to eat (and drink) quite a bit of unique fare that we couldn’t get around here. So here are our favorites….Joel thought that when we went on vacation he would escape the obsessive photo taking of our food but he was wrong. And embarrassed, which isn’t easy to do. If you ever travel to New Orleans, be sure to check out these eats!

Our first meal was at The Ruby Slipper which uses all local products from the sausage to dairy to bread. They also have a great story behind the name of the restaurant. The owners are big Wizard of Oz fans so when they came back to the city after Katrina they decided on this name because “there is no place like home.” They serve breakfast, lunch and brunch offerings with a New Orleans flair. Joel decided on the BBQ Shrimp and Grits while I had a Cheese Omelet with Breakfast Potatoes and a Biscuit. There other breakfast items sounded amazing (check out the pancakes and french toast options) but I just wasn’t in the mood for sweet and they all came with meat which I was trying my hardest to avoid.

The omelet was good but the breakfast potatoes and biscuit definitely stole the show. The potatoes were so brown and crispy while the biscuit had a crunchy bottom (in a good way) and soft, moist middle. {The Ruby Slipper, New Orleans – downtown and midtown}

The BBQ Shrimp had an amazing, spicy Cajun rub that was great on the shrimp. I can’t be a judge on the grits because well, I hate grits. I tried them because I haven’t had them in awhile and thought maybe I wouldn’t mind them but the hate remains. Joel enjoyed them though and they looked yummy. {The Ruby Slipper, New Orleans – downtown and midtown}

We stayed about 45 minutes outside the city in Picayune, MS and when we were driving in the first night, I spotted this little place and my heart skipped a beat. When we walked inside I just about died because it was even better than my wildest dreams!

They displayed case after case of pretty much any Southern (or any other region for that matter) pastry you could imagine. Needless to say, it was extremely difficult to make a selection…so we went a second time in order to get the full effect. I didn’t get any pictures inside the shop because Joel looked like he just might die if I pulled out the camera.


Joel indulged in his first ever eclair and it was pretty heavenly to say the least. He tried to compare it to a Long John and thought the doughnut version was better but let’s be honest…he is crazy and doesn’t know what he is talking about. The pastry was light and airy, the filling creamy and the chocolate rich. Yum! {Paul’s Pastry Shop – Picayune, MS}

I had my first cannoli and it was divine! It has definitely moved to the top of my “to make” list. The shell was sweet and crispy, the filling was light, fluffy and slightly sweetened and the chocolate chips added that extra richness. Oh, I’m still dreaming about it! {Paul’s Pastry Shop – Picayune, MS}

On our last day we stopped by one last time for a cream puff, mounds macaroon and little key lime cookies. The cookies were tart and melted in your mouth. The macaroon was sweet, dense and rich…everything it should be. And the cream puff was just as heavenly as the eclair. I actually enjoyed it more since I am not a huge fan of chocolate. If you are EVER in the area, you have to stop by and try one of everything! You won’t be disappointed. {Paul’s Pastry Shop – Picayune, MS}

Another favorite spot we visited was L.A. Pines Cafe in Slidell, LA. We were there for our swamp tour and had seen this little place featured on Diners, Drive-In’s and Dives so it was on our list of places to try. Their specialty is the Smoked Prime Rib Sandwich. It consists of delicious French bread slathered with horseradish sauce and topped with an enormous amount of smoked prime rib, caramelized onions and melted cheese. They had a lot of business that day due to all the people in town so they were running short on the prime rib and I managed to snatch up the last one. Score! It was the first Sunday I cheated during Lent and it was so worth it. I don’t normally cheat on Sundays but I made an exception since we were on vacation. The prime rib was so incredibly tender and paired so well with the horseradish sauce (which I normally don’t like and almost asked for the sandwich without it). The bottom half of the roll is dunked in au jus…need I say more? {L.A. Pines Cafe – Slidell, LA}

Breakfast Burger

This burger is my re-creation of the Sunrise Burger from Perkins which Joel ALWAYS orders when we eat there. It consists of a huge cheeseburger topped with a fried egg, crispy hashbrowns, bacon and a sour cream drizzle. I’m sorry if your arteries clogged just by reading that. I should have warned you. I skipped the bacon on my version if that makes you feel any better. Whaaa? Skipped the bacon? I know, I know. I was lazy and didn’t want to fry up just a few pieces. This is definitely a once in a while kind of meal. I can’t imagine the calories…..

Noah and I opted to go with turkey burgers without all the fixings but I did take a bite of Joel’s burger and it was pretty darn delicious. I especially loved the extra crispy hashbrowns…I’m a total sucker for hashbrowns.  As the pictures show, Noah is a lover of cheeseburgers just like his daddy. That boy of mine cracks me up!

Breakfast Burgers

1 pre-made burger patty
1 slice sharp cheddar cheese
1/3 cup frozen hashbrowns
Olive oil
1 egg
sour cream to taste
1 bakery style bun

1. Grill burger until desired doneness is reached (use indoor grill if it’s too cold outside). While burger is on the grill, cook hashbrowns in olive oil until golden and crispy.

2. Spray a small saute pan with non-stick cooking spray. Over medium heat, crack egg into pan and cook until done then flip and cook until light brown.

3. Place cheddar cheese on burger so that it will melt. Slice bun in half and spread with desired amount of sour cream. Place burger on bottom half then top with hashbrowns and egg. Enjoy!

Recipe linked to Mangia Monday, Tasty Tuesday, Totally Tasty Tuesday, Tempt My Tummy Tuesday.Full Plate Thursday, Friday Food and Fusion Fridays.

Shredded French Dips

There was a chorus of “mmmm’s” as we ate this for dinner.  Once again, it’s another simple and quick go to recipe that is great for weeknight dinners. The small number of ingredients is also a huge plus to this recipe.

I don’t normally like anything soggy (cereal especially) but this sandwich is one of those things that has to be soaked in sauce. I mean, to the point of it running down your arm when you take a bite. It has such a strong, beefy flavor from the broth and consomme that you may just want to drink it.

This sandwich brings back childhood memories as much of the food I make does. French dips have always been a family favorite in our home and we used to eat them often growing up. When my brother was little, he used to call the au jus “rah jus.” I don’t know if it was a speech thing or if he really thought that’s what they were called but I always think of that when I make these. He is still a huge fan of them to this day and when he was visiting, I made these for him and they were a huge hit.

Shredded French Dips
recipe from food.com

3 lbs chuck roast
1 (10 3/4 ounce) can French onion soup
1 (10 3/4 ounce) can beef consomme
1 (10 3/4 ounce) can condensed beef broth
1 teaspoon beef bouillon granules
8 -10 bakery rolls
Provolone cheese, optional

1. Sear roast on all sides until golden then place in the crockpot.
2. Combine canned soups with bouillon granules (do not dilute soups).
3. Pour over meat and cook on low 8 hours.
4. Remove meat from crockpot and shred with forks. Skim fat from au jus in crockpot then return meat to crockpot to rewarm.
5. Pile meat on rolls, melt provolone on top and serve juice as dipping sauce on the side.

Linked to Mangia Monday, Totally Tasty Tuesday, Tasty Tuesday,  What I Whipped Up Wednesday, Mouthwatering Monday, Cast Party Wednesday, These Chicks Cooked, and Full Plate Thursday.

Juicy Lucy’s

We were first introduced to the Juicy Lucy when visiting The Nook in Minneapolis.  We saw The Nook featured on Diners, Drive-Ins and Dives on Food Network and knew we had to try it out the next time we were in the city and we are sure glad we did!  Sadly, we live 3 1/2 hours away so I had to attempt to make these at home.  Turns out they are very simple and really delicious!

So I’m sure many of you are asking “what is a Juicy Lucy?“  It is a burger with American cheese stuffed inside…how could you go wrong?  There are two bars in Minneapolis that claim to have created the Juicy Lucy, Matt’s Bar and the 5-8 Club.  I don’t care who invented it, I just want to eat it!

First, divide the meat evenly into six equal size patties.

Then fold 3 Kraft singles into quarters and stack on 3 patties.

Top cheese covered patties with the remaining 3 patties and crimp edges so that they are completely sealed. 

Grill and enjoy the cheesy goodness!

Juicy Lucy’s

1 lb. ground beef (I recommend 80/20)
1/2 tsp. pepper
1/2 tsp. garlic powder
1/4 tsp. salt
3 slices of American cheese (such as Kraft singles)

1. Mix the beef, salt, pepper and garlic powder. Divide evenly into six portions then flatten into circles that are the same size.
2. Fold each piece of cheese into fourths so that you have 3 stacks of cheese.  Lay them in the middle of three patties.
3. Top the cheese patties with the remaining 3 patties then seal the edges tightly.
4. Place on preheated grill. Flip the burger then poke the middle several times with a toothpick to release the steam so that the burgers do not ooze the cheese. Cook to desired doneness.