toasted sesame turkey joes with #campbellsauces

Happy Monday, friends! Can y'all believe it's already November? I honestly feel like New Year's was, like, a month ago. But here we are, headed straight into holiday season! November has always been my favorite month - the weather in Texas is fantastic, and it's busy and festive but not too hectic yet. Plus - duh- THANKSGIVING. Favorite holiday, hands down.

But before we get into all things holiday meal, we still need to make dinner! And it should be quick, easy, and healthy! Enter Campbell's Skillet Sauces. Have you guys tried these out yet? They're super flavorful sauces that create an instant meal when you add them to your meat or veggies. So, so simple, and a total lifesaver for a weeknight dinner during this busy time of year.

I used the Toasted Sesame Skillet Sauce to whip up these yummy sammies in about 15 minutes. 15 minutes! The Toasted Sesame sauce gave the turkey a slightly sweet, spicy, nutty goodness that we couldn't get enough of. Fast, simple, delicious - what's better than that?

Toasted Sesame Turkey Joes
yields 4 sandwiches

you'll need:
2 tablespoons olive oil
1/2 yellow onion, chopped
1 lb. ground turkey breast
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 to 1/2 red pepper flakes (depending on how spicy you like it!)
1 (9 oz.) package Campbell's Toasted Sesame Skillet Sauce
4 Pepperidge Farm Sesame Topped Hamburger Buns
coleslaw, for serving (optional)

Heat oil in a large skillet over medium-high heat. Add onion and cook until translucent. Add turkey, salt, pepper, and red pepper flakes. Cook until the turkey is completely done, breaking up with the back of a fork to separate meat.

Stir in Skillet Sauce and simmer until the sauce is absorbed and the mixture is bubbling, 5-7 minutes.

To serve, spoon the mixture onto hamburger buns and top with coleslaw if desired.


This post brought to you by Campbell’s Dinner Sauces. Weekend-worthy dinners with only weekday-level effort needed! Learn more at http://www.campbellsauces.com/.

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crockpot thai chicken soup

Fall calls for great crockpot recipes and great soups. And this is it - my favorite crockpot soup recipe to date!

Part of the beauty of this recipe is that it's so easy - you'll only dirty a knife, cutting board, and your crockpot. No browning or any other prepping besides chopping the veggies. But the real beauty is in the fantastic flavor! It's creamy, spicy, and incredibly comforting. Don't skip the fresh lime juice addition at the end - it perks it up in the best way.

If you can't tell already, I'm totally crazy about this soup. This is one I'll be making again and again!

Crockpot Thai Chicken Soup (adapted from Foodie Crush)
serves 4-6

you'll need:
2 tablespoons red curry paste
3 cups coconut milk (I used Trader Joe's Light Coconut Milk)
2 cups chicken stock
2 tablespoons fish sauce
2 tablespoons brown sugar
2 tablespoons creamy peanut butter
1 1/2 pounds chicken breasts, cut into 1 1/2 inch pieces
1 red bell pepper, seeded and sliced into 1/4 inch slices
2 jalapenos, seeded and chopped
1 onion, thinly sliced
1 tablespoon fresh ginger, minced
1/2 to 1 teaspoon crushed red pepper flakes (depending on how spicy you prefer!)
1 cup frozen peas
1 tablespoon lime juice
for garnish: chopped peanuts, lime wedges, and sliced jalapenos
cooked Jasmine rice (about 4 cups)

Mix the curry paste, coconut milk, chicken stock, fish sauce, brown sugar and peanut butter in your slow cooker bowl. Place the chicken breast, red bell pepper, jalapeno, onion, red pepper flakes, and ginger in the slow cooker. Cover and cook on high for 4 hours or on low for 8 hours.

Add in the peas and cook for 1/2 hour longer. Stir in lime juice just before you're ready to eat. To serve, ladle soup over Jasmine rice and garnish with chopped peanuts, jalapenos, and lime wedges. Enjoy!

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spicy peanut mushroom kale rice bowl

If your weekend looked anything like mine (pizza, Chinese takeout, Tex-Mex... yeesh), this might be the perfect dinner for you tonight!

I've had this recipe pinned forever, and finally decided to try it last week. Holy smokes. This is SO good! We devoured this for dinner, and I ate the leftovers for breakfast and lunch the next day. And then I got really sad that I didn't have it for dinner all over again.

This will definitely be going into the regular rotation in our home, and I hope it will find it way into yours too!

*note: I made the kale salad component of this meal a day ahead of time to allow to flavors to absorb and the kale to soften a bit. Since I followed the recipe for the salad and dressing exactly, I've included the link for you to follow.

Spicy Peanut Mushroom Kale Rice Bowl (slightly adapted from Healthy Happy Life)
serves 4

you'll need:
4 cups cooked brown rice
4 cups Spicy Peanut Ginger Kale Salad
1 lb. mushrooms, sliced (I used cremini - use what you like!)
kosher salt and freshly ground black pepper
1/2 cup red onion, diced
1 teaspoon soy sauce
2 teaspoons olive oil
salt and pepper
2 tablespoons roasted peanuts
for garnish: toasted sesame seeds (I used black and white for color!), chopped scallions

Prepare the kale salad according to the recipe above. As I mentioned, I did this a day ahead of time, but this isn't necessary.

Heat olive oil in a skillet over medium-high heat. When the oil is hot, add the mushrooms, onions, and a bit of salt and pepper. Saute until tender. Once the mushrooms have cooked down and the onion is translucent, add soy sauce. Add about 1 cup of the kale salad to the skillet and toss gently. Remove from heat and let sit.

To serve, top brown rice with a bit of kale salad, then the kale mushroom skillet mixture. Garnish with chopped peanuts, sesame seeds, and scallions. Grab a fork, and enjoy!

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korean bbq naan pizza

I'm getting back into the swing of the busy days and nights that come with the beginning of a new school year. I still love to cook after a long day, no matter how tired I am. Something about it is so relaxing, and it gets me out of my "teacher mode" for the day. I always feel better if I've cooked dinner, but - real talk - it's the cleaning up of dinner that sometimes has me reaching for the Thai takeout menu.

I'm trying to get it together more this year. A new school year resolution of keeping a clean, organized kitchen so that I can enjoy my cooking more. Cleaning up as I cook, loading the dishes right away, emptying the dishwasher every morning so I'm ready to go later that night.

Don't ask my husband how this is going. I'm working on it, k?

Naan pizzas might be the best weeknight meal ever. They're quick, so easy, and most importantly absolutely delicious. This one, with a Korean BBQ twist, is completely out of this world. Think the most tender short ribs, creamy mozzarella, and a spicy vinaigrette drizzled on top. Dreamy.

It does take a little bit of work, with slow-cooked meat (from this incredible recipe that I adore) and a homemade BBQ sauce. But! since I cooked the meat in my crockpot all day long, it was mostly passive work! I made the BBQ sauce the day before, but if you'd rather, you can find a good Asian BBQ sauce at the grocery store instead. These are trivial matters. The most important thing is that these pizzas are on your dinner table.

Korean BBQ Naan Pizza
makes 4 pizzas

for the pizza, you'll need:
4 naan breads
olive oil, for brushing
6 tablespoons Korean BBQ sauce (If you'd rather buy it, I've tried this one from Whole Foods, and it's great.)
1 lb. shredded Korean beef
1 cup shredded mozzarella
1/2 small red onion, thinly sliced
2 scallions, thinly sliced
handful of cilantro, roughly chopped

for the vinaigrette, you'll need:
1 1/2 tablespoons soy sauce
1 1/2 tablespoons raw honey
1 tablespoon toasted sesame oil
1 teaspoon red pepper flakes
2 tablespoons vegetable stock
1/4 cup red wine vinegar
3/4 teaspoon dry mustard
1 tablespoon toasted white sesame seeds

Preheat oven to 400 degrees F. If using a pizza stone, place inside oven to preheat.

Lightly brush naan with olive oil. Once oven is preheated, place breads onto preheated pizza stone or baking sheet and bake for 5 minutes. Remove from the oven. Brush each naan with 2 tablespoons BBQ sauce. Divide the beef, mozzarella, onion, and scallions evenly over the 4 pizzas. Return to oven and bake for 10-15 minutes, until cheese is bubbly.

While the pizzas are baking, whisk together all of the vinaigrette ingredients together and set aside.

Remove pizzas from the oven and serve with a sprinkling of cilantro and a drizzle of the vinaigrette. Enjoy!

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spicy shrimp peanut noodles

Happy Monday, y'all! How was your weekend? I'm a little giddy from ours. Our great friends welcomed their sweet little daughter into the world, and two of our other best friends got engaged! It was a fantastic weekend to say the least!

My love for peanut noodles has been well documented on this blog, but let's revisit, shall we? These were absolutely delicious, did not require turning the oven on (!!), and took no time at all to throw together. Perfect summer supper in my opinion!

Spicy Shrimp Peanut Noodles
serves 4-6

you'll need:
3/4 lb. angel hair pasta
1 lb. shrimp, peeled and deveined
2 tablespoons canola oil
4 tablespoons soy sauce
6 green onions, chopped
6 garlic cloves, minced
1 cup chicken stock
1/2 cup creamy peanut butter
2 teaspoons toasted sesame oil
juice of 1/2 a lime
1 teaspoon red pepper flakes
handful of cilantro, roughly chopped
1/4 cup roasted peanuts, chopped

Bring a large pot of water up to a boil for your pasta.

Heat canola oil in a large skillet over medium-high heat. Add shrimp and cook until opaque and pink, about 1-2 minutes per side. Remove and set aside.

Reduce the heat to medium and add soy sauce, green onions, and garlic. Saute 1-2 minutes, until the garlic is beginning to soften and become fragrant. Add chicken stock and stir, scraping the bottom of the pan. Reduce heat to low and add peanut butter, sesame oil, lime juice, and red pepper. Whisk together until it creates a smooth sauce and simmer for 5-8 minutes.

Cook pasta according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain pasta and add it to the skillet. Toss well so that the noodles are completely coated, adding more pasta water if needed to thin the sauce out.

Divide pasta into bowls and top with shrimp, cilantro, and chopped peanuts. Squeeze lime juice over the top. Enjoy!!

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japanese veggie pancakes {okonomiyaki}

Happy Sunday, friends! The past couple of weeks have been crazy busy wrapping up the school year, but I'm happily almost officially to summer break now!

It's tempting to simply order in every night when life gets busy, but I find that, for me, getting in the kitchen after a long day is almost a necessity if I'm going to really unwind from the day. Even if it means eating dinner a little later, spending just a bit of time chopping, measuring, and mixing is like therapy for me. On that kind of day, I generally stick with very familiar recipes, ones I've made so many times that it's almost like muscle memory (peanut noodles and enchiladas are a couple that fall into this category).

This recipe does not fall under the "muscle memory recipe" label, but when I spotted it on Smitten Kitchen a couple weeks ago, I knew that it must be made as soon as possible. And let me encourage you -- please do the same. Make them as soon as possible. Because we loved, loved, loved these. The crunchy veggies form the perfect little fritter, and the tangy sauce is just to die for. This gem of a recipe is destined for repeat on the busy weeknight rotation.

Japanese Veggie Pancakes {Okonomiyaki} (slightly adapted from Smitten Kitchen)
makes 12 small pancakes (but make them as large or small as you like!)

for the pancakes, you'll need:
1/2 small head cabbage, thinly sliced (ends up to about 5 cups of shreds)
4 medium carrots, peeled into ribbons with a vegetable peeler
5 kale leaves, ribs removed and cut into thin strips
4 scallions, thinly sliced
1/4 cup sliced almonds
1 teaspoon salt
1/2 cup AP flour
6 large eggs, lightly beaten
Canola oil

for the sauce, you'll need:
1/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce (Note: This recipe is vegetarian apart from this ingredient. For a vegetarian option, Annie's makes a vegan worcestershire sauce, or you can make your own at home.)
1/4 teaspoon dijon mustard
1 tablespoon mirin (Japanese rice wine)
1 teaspoon soy sauce
1 tablespoon honey
1/8 teaspoon ground ginger

Mix cabbage, carrots, kale, almonds, scallions and salt together in a large bowl. Add flour and toss well until it lightly coats all the vegetables. Stir in the beaten eggs.

Heat a bit of canola oil (enough to coat the bottom) in a large skillet over medium high heat. To make the pancakes, use your hands to grab a bit, lightly form it into a loose ball, and add it to the skillet. Press down gently with a spatula to flatten only slightly. Add as many small pancakes as you like to the skillet to cook at once (I cooked 3 at a time). Cook each pancake about 3 minutes per side, or until the edges brown. Transfer cooked pancakes to a tray while you cook the remaining veggie mixture. (Note: If you'd like to keep them warm while you cook the rest and make the sauce, simply keep them on a tray in a 200 F oven for as long as you need to.)

To make the sauce, combine all the ingredients in a small saucepan and let simmer over low heat for about 5 minutes, until thickened and smooth.

Serve pancakes with a bit of sauce drizzled on top and a sprinkling of scallions and almonds (or whatever you like!). Enjoy!

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gwyneth paltrow's teriyaki chicken

Here's the teriyaki chicken I served with the best brussels sprouts, which kind of made this the best meal.

Looking at the title of this post, you probably either got really excited or did an epic eye roll. I know Gwyneth has a lot of haters. But I'm just not one. This blondie has brought me some awesome meals lately from her new cookbook, It's All Good, which focuses on clean eating and is completely gluten-free. I've tried 4 or 5 recipes from it since my sweet friend Megan gave it to me for my birthday, and every single one has been totally delicious AND totally good for us. Only love for Gwynnie over here.

This is definitely going to be in regular rotation in our home. It is so flavorful (the teriyaki sauce is to die for) and also so simple. You'd never guess in one million years that this fits into an elimination diet, is considered a detox meal, and is super low-fat, because this is the best teriyaki chicken EVER. That's what you call a win-win.

Gwyneth Paltrow's Teriyaki Chicken, slightly adapted from It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great
serves 4

for the sauce, you'll need:
1/3 cup balsamic vinegar
1/3 cup raw honey
1 teaspoon freshly grated ginger
1/4 teaspoon freshly ground black pepper
1 teaspoon barley miso
1 teaspoon mirin
1 tablespoon water

for the chicken, you'll need:
olive oil
1 lb. chicken breasts, cut into small pieces
3 thinly sliced scallions, for garnish
A handful of roughly chopped cilantro, for garnish

Combine the balsamic vinegar, honey, ginger and pepper in a small saucepan. Bring to a boil, then lower to a simmer and cook for 10 minus. Stir in the miso, mirin and water. Take off heat and allow to cool a bit.

Marinate the chicken in half of the sauce for at least 1 hour and up to overnight. Reserve the remaining sauce for serving.

Heat a bit of olive oil in a skillet over medium high heat. Add chicken and cook for 3-4 minutes per side, or until chicken is completely cooked through.

To serve, drizzle remaining sauce over chicken and sprinkle with scallions and cilantro. Enjoy!

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momofuku's thai roasted brussels sprouts

I figured after all that pizza last week, it was time to get our veggies in. And oh, what a wonderful way to get them in.

These are, hands down, the most addicting veggies I've ever had. The flavor is absolutely incredible. Be warned: although this recipe claims to serve 2-4 you may want to go ahead and make a double batch. You'll just have to trust me on this; you'll want leftovers, and it's one of those sides that is so outstanding that you might want to just plan on it being your main course. When brussels sprouts are this good, no one will complain.

Momofuku's Thai Roasted Brussels Sprouts (from Momofuku via Joy Cho's version on Cup of Jo)
serves 2-4 as a side dish

you'll need:
1 lb. brussels sprouts
olive oil
10 cloves of garlic, chopped

for the dressing:
1/4 cup fish sauce
1/4 cup water
1/4 cup sugar
3 tablespoons mint, chopped
2 tablespoons cilantro, chopped
1 garlic clove, minced
1 fresh red Thai chile, thinly sliced (include the seeds)

Preheat oven to 450 degrees F.

Cut brussels sprouts in half and place onto a baking sheet along with chopped garlic. Drizzle a bit of olive oil over and toss to lightly coat. Roast for 25-30 minutes, until some leaves are turning dark brown.

While brussels sprouts are roasting, make the dressing by combining all of the dressing ingredients, whisking together until sugar is completely dissolved. When brussels sprouts are done roasting and still warm, lightly toss them in a bowl with the dressing (you won't use all of it, so save it for your next batch!).

I served ours alongside teriyaki chicken (recipe coming later this week), but like I said, this could be a meal on its own. You've got to give these a try!

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red curry chicken

Miles and I have been on a major Thai kick lately.

As in, takeout.

Such a delicious habit. Not so much a healthy one.

So, when I saw this lovely recipe for red curry, I knew I had to give it a try. And it was just seriously great. So hearty, so healthy! Our local place doesn't put sweet potatoes in their curry, and now that I've had this I just wonder why?! Sweet potatoes + curry = perfect.

This comes together quickly once all these beautiful veggies are chopped.

No excuse for takeout tonight. Homemade Thai FTW!

Red Curry Chicken (adapted from Eat Live Run)
serves 4

you'll need:
1 lb. boneless skinless chicken breast, cut into small pieces
1 tablespoon coconut oil
3 tablespoons red curry paste
1 teaspoon ginger powder
3 cups coconut milk
1 cup water
2 baby bok choy, chopped
1 cup chopped sugar snap peas
1 large sweet potato, peeled and sliced into 1/4" thick pieces
1 1/2 tsp sugar
2 teaspoons fish sauce
juice of 1 lime
1 teaspoon salt
cooked brown rice, for serving (optional)

Heat the coconut oil in a large pot over medium high heat. Add the chicken and sear for 1-2 minutes per side (chicken won't be cooked all the way through). Stir in the curry paste and ginger and cook for 2 more minutes.

Pour in the coconut milk and water, then add the bok choy, bell pepper, sugar snap peas and sweet potatoes. Bring to a boil, then reduce to low and simmer. Stir in fish sauce, salt, lime juice and sugar. Continue simmering over low heat until veggies are soft (about 10-15 minutes).

And that's it! Serve over brown rice, if you like. Enjoy!

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quick and easy peanut noodles with chicken and broccoli

I love, love, love peanut noodles. They're addicting and amazing and I could eat them every day. You too? Then you have to try these.

When I saw this recipe and how incredibly simple it was, I knew I needed to try it right away. This is exactly what I love for dinner: simple, fast, delicious... and peanut noodles.

Peanut Noodles with Chicken and Broccoli (adapted from Ring Finger Tan Line)
serves 4

3/4 lb. einkorn linguine (or other pasta of your choice)*
4 cups cooked broccoli florets (I used frozen and defrosted them on the stovetop)
1 lb. chicken breasts, cut into small pieces
1 cup creamy peanut butter
1/2 cup low-sodium soy sauce
1/2 cup water
1/4 cup rice vinegar
1/4 cup fresh lime juice
2 scallions, chopped
1 teaspoon ground ginger
1/4 cup brown sugar
1/2 teaspoon red pepper flakes
1/2 cup shelled unsalted peanuts

Bring a salted pot of water to a boil and cook pasta according to the package directions.

Meanwhile, heat a bit of olive oil in a skillet per medium high heat. Cook chicken until completely done and set aside.

Make the sauce by blending the peanut butter, soy sauce, water, vinegar, lime juice, scallions, ginger, sugar and red pepper flakes in a food processor or blender until completely smooth.

Drain and rinse the pasta. Toss with peanut sauce, chicken, and broccoli. Sprinkle peanuts on top and enjoy!

*A word about einkorn pasta: I've been using it for about a month now and LOVE it. So far I've only found it at Whole Foods, but other natural grocers may carry it, or you can order it here. It has the exact same taste, texture and flavor as "regular" whole wheat pasta. For information on einkorn flour and why it's awesome, read this fabulous post.

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crockpot green curry chicken

i've told y'all how much we love thai food in our home. we just can't get enough! the problem is, a lot of thai recipes have, like, one million ingredients (most of which i just don't usually have around/can't find anywhere).

so, i was thrilled to come across a jar of green curry sauce at trader joe's a couple weeks ago. and since then, i've realized, this stuff is all over! i've seen it in several different grocery stores in the asian foods section over the past couple of weeks. why didn't i know about this before? here's what mine looked like:

so, this is an embarrassingly easy "recipe." but we loved this dinner, and will be repeating it very often, so i wanted to share it with y'all. easiest thai food ever!

crockpot green curry chicken
serves 4

you'll need:
1 lb. boneless skinless chicken thighs
1 (12 oz.) jar green curry sauce
1 cup low sodium chicken broth
1/2 cup chopped onion
4 garlic cloves, thinly sliced
1 teaspoon freshly ground black pepper
2 green onions, chopped

place all ingredients except green onions in your crockpot. mix well so chicken is completely coated and everything is combined. cook on low for 6-8 hours or high 3-4 hours.

serve in bowls, spooning in as much sauce as desired. garnish with green onions. i served ours over leftover jasmine rice, but it would be just fine on it's own! enjoy!

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beef thai fried rice

in college, there was a local thai restaurant that was sooo delicious. a friend's sister worked there, so we would go almost every week and use our connections to score an extra order of spring rolls on the house. almost every time we are driving through waco, miles and i stop and pick up an order of thai fried rice to go. i've never tried to make it at home before, but since the dallas-waco commute is a little much just for dinner, i decided to give it a go by adapting this recipe. and it turned out yummy!!!

i always order this dish with chicken, but decided to try ground beef this time. it was delicious(!), but you could always sub in whatever protein you'd like - chicken, pork, shrimp - or keep it vegetarian.

here's what you'll need:

3/4 lb. lean ground beef
1 small onion, chopped
6 green onions, chopped
3 cloves garlic, minced
3/4 tsp. crushed red pepper (add more or less to taste)
3 carrots, diced
3 cups cooked jasmine rice (cook according to package directions)
2 tblspn. soy sauce
1 tblspn. fish sauce
1 tblspn. sriracha sauce

heat a large frying pan over medium heat. add the beef and cook until browned, breaking up as it cooks. add onion, green onion, garlic, red pepper, and soy sauce. cook for 1 minute. add carrots, cooked rice, fish sauce, and sriracha and sauté for 1-2 more minutes.

serve in bowls and add soy sauce and/or sriracha to taste. enjoy thai food tonight!

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