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What's for Dinner Tonight?

Are you guys losing your minds with what the hell to make now that you cook 400 meals a day? Just us? Doubt it!


We are going to share some of our favorite recipes that are helping out around here and we hope you'll send us some to share too! We'll post more every week!


Basically, here is what we're hoping for...

1. Easy to make.

2. Things we likely have in the house.

3. Healthy-ish.

4. Bonus if the kids will eat it too!


So, here's a few from a few of our team members.


Amanda's "Next Level" Coconut Rice



Ingredients:

1.5 cups white basmati rice

2 cans full fat coconut milk (will not work with reduced fat)

1 red pepper chopped (you can add other veggies like carrots or broccoli)

Garlic

Salt

Lime


Saute veggies in olive oil and garlic for a few minutes.

Add in the rice and 1.5 cans of the coconut milk. Simmer 15-20 minutes. Halfway through, add the remainder of the coconut milk and salt to taste.

Once cooked, garnish/add lime juice (just squeeze from a fresh lime.)

Serve with chicken, shrimp, or protein of choice.


Editor's Note: Melissa made this as she somehow had all of the ingredients in-house and added corn and asparagus and served with chicken. It was DELICIOUS!


Melissa's Knock-Off Trader Joe's Chicken Chili Lime Burgers and Avocado Tzatziki

(Makes 4 Burgers)



Ingredients:

1 lb ground chicken or turkey

2 green onions, chopped

1/4 cup chopped red bell pepper

2 Tbsp chopped cilantro (can also use those frozen Dorot cilantro cubes)

2 Tbsp minced garlic

1/2 tsp salt

1/4 tsp red pepper flakes

1 lime, cut in half

4 slices pepper jack cheese (any cheese is good here, really)

4 buns toasted (also fine with no bun)


Combine meat, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes, and juice of half a lie in a large bowl. Mix until combined and form into 4 patties and spray both sides with non-stick spray. Cook in pan or on grill for 3-4 minutes per side or until cooked through. Add cheese until melted.


You can top with your favorite condiments, but I love this Avocado based tzatziki (also delicious for dipping veggies in!)


1 large avocado

2 garlic cloves minced

1 lemon juiced

1/4 cup sour cream (optional, but worth it!)

1/2 cup chopped cucumber

1/2 tsp red pepper flakes

1 Tbsp chopped cilantro (see above for cilantro notes)

1 Tbsp fresh mint chopped or 2 Tbsp mint flakes

Salt and pepper to taste


Combine avocado, garlic, lemon juice, sour cream, and cucumber. Mash until smooth. Season with red pepper, cilantro, mint, salt and pepper. Mix and refrigerate covered for an hour before serving.


Rainbow Pasta with Parmesan Clouds (Found on Tablespoon.com)


Ingredients

1 lb dry spaghetti, linguini, or other pasta Food coloring

1 cup shredded Parmesan cheese


Cook pasta al dente according to package instructions.

While pasta is cooking, combine about 2 tablespoons of water and 20 drops of food coloring in a large zip-top plastic bag. Repeat with however many additional colors you would like. (We used six colors: red, orange, yellow, green, blue and purple.) When pasta is finished cooking, transfer pasta to a large colander to drain. Then immediately rinse it in cold water to halt the cooking. Transfer the pasta in even portions to the prepared zip top bags and seal. Use your hands to carefully combine the pasta and food coloring, and then let each bag sit for at least 1 minute to soak up the color. Then, one color at a time, transfer a bag of pasta back to the colander and rinse with cold water to remove any extra food coloring. Then transfer the pasta back to your original pot. Repeat with the remaining colors of pasta. Toss all of the colors of pasta together to combine the colors.

PARMESAN CLOUDS: To make the Parmesan clouds to accompany the pasta, preheat your oven to 350°F. Then, on a baking sheet lined with a Silpat or parchment paper, place about 2 tablespoons of shredded Parmesan cheese in a flat circle. You can use a cookie cutter to help you shape the circles, if desired. Bake for 4-5 minutes until the cheese is melted and the edges just begin to brown, then remove and let sit for at least 2 minutes. Peel off and serve.


Have a recipe to share? Email Melissa@littlehobokenblog.com with a photo too! If you make any of these, tag us! Bon appetit!







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HEADER PHOTO CREDIT: Danielle Guenther Photography

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