Roman Fettucine Alfredo with Broccoli

Are you in the mood for a fast dish that can have everything you need all together? Starch, vegetable, protein…and it is one tasty package? It maybe isn’t the healthiest, but you could always scale back the butter and cheese a bit if you wanted. Or add extra pasta/broccoli to soak it up. We were all fans of this creamy dish which is very easy to make.

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Za’atar and Honey Butter Rockfish

Today we are keeping things simple. A little bit of this and a little bit of that make for an interesting fish flavoring. I had extra honey butter from a pastry recipe linked below, and then decided to use it on fish. Add a little savory seasoning and it worked really well. I’ve also used a similar seasoning on salmon with good results. If you don’t have za’atar seasoning, you can certainly use a different spice mix. It’s just one of my favorites lately for fish.

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Copycat Chick-Fil-A Nuggets

We love Chick-Fil-A nuggets, but ever since I realized they have MSG in their non-grilled ones, I have stopped getting them. This recipe was perfect to find because it is easy, fairly fast (outside of waiting for the marinade time, which I don’t count), and doesn’t require much fanciness. I had to buy pickles simply for the purpose of using their juice, but that was fine. These might not be a dead ringer for the famous nuggets, but I would say they were still good and maybe better because they don’t have any weird ingredients in them.

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Curry in a Hurry

What do you consider “a hurry”? I made the spice mixture for this ahead of time, and just left it in my mini food processor in case it needed to be re-processed. It meant that dinner came together in less than the time it took to cook the rice. I added spinach because I like what curry does for spinach, and I like having everything all together. Everyone ate this, and I cut out the serrano peppers to appease our sensitive tongues. You can certainly add them back in and up the spice. You could leave out the spinach, but you can also add more or less. It’s not a picky recipe, which also helps with a time crunch. For a large portion, you are just stirring occasionally while discussing cars with your toddler. Or whatever you do in your spare cooking time.

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Sizzling Shrimp with Corn and Zucchini

One of my favorite parts of late spring into summer…corn! It starts appearing in the stores and I get so excited. Zucchini is generally good year-round even if the price is higher, or at least okay. But corn? The fresh kind is only good in the summer and it is awesome. I’ve been buying some each week just because I can’t resist it.

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Pasta with Sausage and Mushrooms

We like simple recipes with ingredients we love. This is one for us…sausage, mushrooms, and pasta. All loved, and this dish comes together in under an hour if I count my slow chopping skills and the time to boil water.

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Katsudon (Japanese Chicken and Egg Rice Bowl)

One of the reasons I really wanted to make the Chicken Katsu recipe was to make this recipe. I like the idea of leftovers redone. What’s also awesome is this recipe comes together in about 10-15 minutes, including the time to pull everything out and chop the onions. Very simple and fast, but still something “new” for your leftovers.

 

This is something you normally serve with rice, but on the day I took these pictures, we had leftover tater tots from earlier that I served it with for K. Even with cooking the chicken in broth, the egg makes it less soupy and more omelette-like.

 

Directions for Katsudon

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth.

It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

Directions for Katsudon (without pictures)

Adapted from Serious Eats 

  • 1/3 cup chicken broth
  • 1 Tablespoon soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 teaspoons mirin
  • 1 leftover Japanese fried chicken cutlet (they say to cut into strips, but I forgot)
  • 2 eggs
  • 2 green onions, chopped
  • Steamed rice for serving

In a small-medium saucepan, large enough to fit your cutlet, add the chicken broth, soy sauce, rice vinegar, sugar, and mirin. Bring to a simmer over medium heat. Meanwhile, beat together the eggs and green onions (not the green parts) in a small bowl. Add the chicken cutlet to the saucepan and let it simmer for 1 minute. Pour the egg mixture around the chicken, into the broth. It is okay if some of the mixture gets onto the chicken as well. Cover and cook until the eggs are as set as you would like (1-3 minutes). Pour carefully onto a bowl of rice, sprinkle with the green parts of the chopped green onion and serve.

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