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Main Course/ Recipes

Honey Lime Shrimp and Broccoli

Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

This honey lime shrimp and broccoli dish is one of my favorite dinners!! I’ve actually made it twice just this week! One reason being that it tastes amazing and the other being that it is so quick and easy. It has a touch of sweetness from the honey and a little tang from the lime which tastes amazing with that savory soy sauce.  I also used a “steam in bag” veggie pack which made it even that much easier!

It starts with a simple marinade/sauce. You’re going to add in your honey, soy, garlic, and lime juice and whisk that together. Here’s a little tip for you…when you’re going to measure your honey, spray the measuring cup with non-stick cooking spray and the honey will slide right out instead of sticking! Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

After whisking your sauce together, set aside 1/3 cup of the sauce for later and add the shrimp to the remaining sauce. Pop that in the fridge for 15-20 minutes.  Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

While the shrimp are marinading you can get your rice ready (if you’re having rice). I use a rice cooker so I don’t have to really think about it. Here’s a link to the one that I have. This is also when I steam my broccoli. I just use these steam in bags from Publix but you can use a steamer or prepare it however you’d like. Just leave it a tiny bit under cooked.  Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

When you’re ready to cook your shrimp, heat a skillet over medium-high heat. Once the skillet is hot, melt the butter and then add in the shrimp (discard the marinade) and cook for about 1 minute per side. Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy
After cooking the shrimp, you can add in the steamed broccoli and the remaining sauce that you had set aside and cook for 2 more minutes. You’re not really “cooking” the broccoli any further. You just want to incorporate it into the sauce.  Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

After cooking for the 2 minutes, you’re all done!!

Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy

5 from 3 votes

Honey Lime Shrimp and Broccoli

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4 people
Author Coco and Ash


  • 1.5 pounds medium shrimp (peeled and deveined)
  • 1/4 cup honey
  • 1/3 cup soy sauce
  • Juice of 1 lime
  • 3 large garlic cloves (minced)
  • 1 tbsp butter (you could also use olive oil)
  • 2 cups steamed broccoli (I use Publix "steam in bag")


  1. In a small bowl, whisk together the honey, soy sauce, lime juice, and garlic.

  2. Scoop out 1/3 cup of the sauce and set it aside to use later. 

  3. Add your shrimp to the bowl with the remaining marinade and refrigerate for 15-20 minutes. 

  4. While your shrimp is marinading you can steam your veggies. I use Publix "steam in bag" veggies so I pop it in the microwave and just let it hang out until I need it. If you are making this with rice, you can also start that while the shrimp is marinading. (This is the rice cooker that I use. You can actually steam veggies in there too!)

  5. When you're ready to cook the shrimp, add your butter to a skillet on medium-high heat. When the butter is melted, take a slotted spoon and add in just the shrimp. You can discard the marinade. 

  6. Cook the shrimp for about 1 minute per side. 

  7. Add the steamed broccoli and 1/3 cup of reserved sauce to the pan and cook for 2 more minutes. 

  8. I serve mine over white rice and a little extra squeeze of lime juice on top. 🙂

Recipe Notes

I used broccoli for this recipe because it's my favorite but you could use any veggie you like! 

Honey Lime Shrimp and Broccoli, shrimp, dinner, broccoli, easy, recipe, garlic, soy


Snack Bouquet

snack bouquet husband boyfriend gift valentines day

So my husband Matt has always been so great about bringing me flowers and little gifts here and there. But I ALWAYS have the hardest time thinking of gifts for him! He’s a pretty low maintenance guy who doesn’t ask for much and if he does want/need something, he just goes out and buys it. So I thought, this little snack bouquet is the perfect equivalent of flowers for someone who doesn’t like flowers!

And not only that, but sometimes snacks are just way better than flowers! Someone made me one of these when I was in the hospital after having my daughter and I’m pretty sure my husband and I devoured the entire thing before we even got home! You can change up the snacks, colors, decorations…the possibilities are endless!!

Here’s what you’ll need:

The first thing you’ll want to do is make sure that your styrofoam fits into your basket. I had to cut about an inch off of mine so they weren’t sticking out of the top.  snack bouquet husband boyfriend gift valentines day

Next you take your snacks and attach the dowels to the back with packing tape. I like to start with the largest snacks in the back and work my way forward. Then just stick the snacks into the styrofoam! snack bouquet husband boyfriend gift valentines day

After you have everything placed how you like it, I like to take a bag of wrapped candies and place them all around the top of the styrofoam to hide it. I used dove dark chocolates. 🙂  snack bouquet husband boyfriend gift valentines day

snack bouquet husband boyfriend gift valentines day

Recipes/ Sweets

Cherry Cream Cheese Hand Pies

Cherry cream cheese hand pies, dessert, valentines day, cherry, cream cheese

The first time I made these little pies was for my husband and I’s first Valentines Day after our daughter was born. We didn’t feel like leaving the house (probably because we were so sleep deprived) and decided to make a nice dinner at home and just relax. We have definitely had our fair share of eating out and dressing up for dinners but sometimes I just love the simplicity of a meal made at home. Now our little ones are 4 and almost 2 and every once in a while we put them to bed and enjoy a late night dinner date at home. These little pies are perfect for these date nights! They’re so easy, you can make them a day ahead of time, they’re even great for school lunch treats! And you really can make with any shape cookie-cutter that you have!

They start off with the cream cheese mixture which is just cream cheese, sugar, and vanilla. You cant’ go wrong with that!  Cherry Cream Cheese Hand Pies Valentines Day Dessert

The crust is just a store bought pie crust! It doesn’t get any easier than this! They come 2 per box but I just use one of the crusts and freeze the other one for later. You can easily double this recipe and make more pies to share with the kids though! If you’re looking for a heart shaped cookie cutter, HERE’S one that would work great! Cherry Cream Cheese Hand Pies Valentines Day dessert

The pies get filled with your cream cheese filling and some store-bought pie filling. I have made these before with fresh fruit but this is honestly just so much quicker and easier and there’s just something about those store-bought pie fillings that so gooey and delicious!  Cherry Cream Cheese Hand Pies Valentines Day dessert

Now before I put the top crust on, I like to take my fingers and just spread it out a little thinner and wider so it will cover over all that filling and still reach the edges. Seal the edges with a little of your beaten egg using your finger, then they get dusted with a little sugar. Cherry Cream Cheese Hand Pies Valentines Day dessert

When they come out of the oven, they will be perfect little crispy pockets of goodness! Cherry cream cheese hand pies, dessert, valentines day, cherry, cream cheese


snack bouquet husband boyfriend gift valentines day


Cherry Cream Cheese Hand Pies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 Pies
Author Coco and Ash


  • 1 Store bought pie crust (They come 2 per box so you can freeze the 2nd one for later!)
  • 4 ounces cream cheese (softened)
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  • A sprinkle of flour for dusting your work surface
  • 3/4 cup canned cherry pie filling (You can sub any flavor!)
  • 1 beaten egg
  • 1 tbsp sugar


  1. Pre-heat your oven to 400 degrees.

  2. In a small bowl, mix together your cream cheese, 2 tbsp of sugar, and vanilla extract. Set aside.

  3. Sprinkle a little bit of flour on your counter or a board large enough to hold your pie crust and unroll your pie crust onto the flour. I only use one of the pie crusts that comes in the box. You can freeze the other one for another time!

  4. I use a rolling pin and roll my dough a little bit thinner. I just like makes the dough a little bit easier to work with. 

  5. Using your cookie cutter, cut out as many pieces as you can. I used a 3" heart for these and I cut out 12 (for 6 total pies). You can keep squeezing together the scraps and re-rolling them to get as many cut-outs as you can. Just make sure you are flouring your surface so the dough doesn't stick. 

  6. Line a baking sheet with parchment paper or silicon mats and lay out your cut-outs. 

  7. Spoon 1 tbsp of the cream cheese mixture onto half of them (The other half will be the tops of the pies)

  8. Then take a heaping tbsp of the pie filling and spoon it on top of the cream cheese mixture. Try to stay clear of the edges as best you can. 

  9. I do this next part with my hands because I've found it to be the easiest way. Just take your finger, dip it in the beaten egg and run it around the inside edge of of each pie then place the remaining pie pieces on top to cover and seal each pie. You can either just press the edges tightly together or use a fork to crimp the sides

  10. Brush the tops of each pie with a little bit of the egg wash and then sprinkle each pie with sugar. 

  11. Cut 2 slits in the top of each pie. This lets the steam out as they cook so they don't burst or get soggy. 

  12. Bake for 18-20 minutes or until golden brown. The filling will be extremely hot so make sure you allow them to cool slightly before eating.  

Cherry Cream Cheese Hand Pies Valentines Day dessert

Main Course/ Recipes

Skillet Meatloaf with Pan Gravy

skillet meatloaf easy dinner best pan quick

When I think of comfort food, one of the first meals that comes to mind is meatloaf. But there is one downfall to a traditional meatloaf…it can take over an hour just to bake! What if I told you that this meatloaf recipe takes less than 30 minutes?! It’s cooked in a skillet so each piece has those coveted crispy edges and it also has an easy pan gravy that is perfect over top of mashed potatoes as well. I honestly can say that I will never make meatloaf in the oven again…and I don’t think you will either!

It starts off just like a traditional meatloaf except instead of forming one large loaf, you are going to make 4 patties and sauté them in a skillet then use those drippings to make a delicious gravy that has onions, and beef broth and tastes like it simmered all day!  skillet meatloaf easy dinner best pan quick


Skillet Meatloaf with Pan Gravy

So much quicker and tastier than a traditional baked meatloaf, this comes together in 30 minutes and has a pan gravy that you can smother over mashed potatoes and the meatloaf!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people



  • 1 slice of white bread (crust removed)
  • 3 tbsp milk
  • 1 egg (beaten)
  • 1 small onion (diced very finely and separated into 2 equal piles...about 1/4 cup each)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder
  • 1 lb ground beef


  • 2 tbsp butter
  • Reserved 1/4 cup of onions
  • 2 tbsp all purpose flour
  • 1 and 1/4 cup beef broth
  • 1/4 cup ketchup



  1. In a large bowl, add your white bread (with crust removed), and the milk. Let it sit while you chop your onion. 

  2. Finely chop your onion and add HALF of it to the bowl. It should be around 1/4 cup. Save the other 1/4 cup for the gravy. Don't worry if your measurements are not'll be just fine 🙂

  3. Add in the beaten egg, salt, pepper, and garlic powder. Use a fork and combine everything together so it is one big mushy concoction. 

  4. Add the ground beef to the bowl and combine everything together. Now I hate to say it but your hands are the best tools for this. So take those rings off and dig right in!. Mix it until it's just combined being careful not to over mix the meat or it can get tough. 

  5. Heat a large non-stick skillet over medium-high heat. I don't add any oil to the pan since the meat will have its own but definitely spray your pan with non-stick spray....yes, even if it's a non-stick pan.  If you don't have the spray, just use a tiny bit of oil to coat the pan. 

  6. Once the pan is hot, divide your meat into 4 equal parts and form them into patties with your hands. Add to the skillet and cook for about 5 minutes on each side. (TIP: before flipping, spray the tops of the meatloaf with more non-stick spray so that the other side doesn't stick when you flip it over)

  7. Once cooked, remove the meat from the pan and set them aside on a plate. 


  1. In the same hot skillet, add your butter and onions and sauté until the onions are soft. (about 3-5 minutes)

  2. Once they've softened, add in the flour and cook for just one minute while stirring. I would normally say whisk it but since you are using a non-stick pan, just use a wooden spatula so you don't scrape up your pan.

  3. After the minute is up, add in your beef broth and stir that until it begins to bubble, then add in the ketchup. Stir to combine it all together and your done! The gravy will thicken as it sits. 

skillet meatloaf easy dinner best pan quick 30 minute 25 minute

Main Course/ Recipes

Cuban Picadillo

Cuban picadillo dinner recipe ground beef hash spanish

If you are part of a Cuban family, I don’t need to explain the amazingness of picadillo to you. You already know that it’s the ultimate Cuban comfort food. But if you’ve never had or even heard of picadillo you’re probably wondering, “what’s so great about this ground beef concoction?” Well it’s savory ground beef in a tomato based sauce with spices and a few extra goodies. I know it doesn’t sound particularly exciting…but it’s just plain good! I promise 🙂


Picadillo is one of those meals that is complete comfort food to me. My (American) husband thinks I’m crazy but I could eat it a couple times a week and never get sick of it! It’s nothing fancy or complicated, but to me, it’s the perfect meal. And if you’re wondering why there’s a banana in the photo…well that’s my Cuban roots. I can’t eat picadillo without a banana on the side. There’s something about that salty/sweet combination that’s just perfection.

It start with the same base as any good Cuban recipe…onions, green peppers, and garlic.  Cuban Picadillo dinner comfort food easy recipe

And this is not a sponsored “Adobo” post but I love the stuff so much that I’m going to go ahead and give them a shout out here. If you don’t have adobo in your pantry…go get some right now!  If your grocery store doesn’t sell it, you can find it here. You could sprinkle it on a shoe and it would taste amazing. It’s basically a mix of salt, garlic powder, turmeric, and a few other things. I use it more often than I use salt and pepper and this dish is no different.  Cuban Picadillo dinner beef easy spanish

Now I’m not  big olive fan, but there’s something about them that’s just perfect in picadillo. If you don’t like olives though, you can leave them out and it’ll still be great! And you don’t need any fancy olives, just the jarred, pimento-stuffed olives. I slice mine in half but you can leave them whole or dice them up small if you’d like.  Cuban Picadillo recipe beef hash easy dinner spanish

Once you add the tomato sauce and paste and seasonings, you just let it simmer for 15 minutes and it will thicken up and be ready to serve! cuban picadillo recipe easy dinner ground beef hash

Cuban picadillo dinner recipe ground beef hash spanish

I like to serve mine over a big bowl of white rice. I just use my rice cooker and it comes out perfectly every time! If you don’t have a rice cooker HERE’S ONE that’s great. Not only do they cook rice but you can steam veggies, and make oatmeal, cook pasta…a rice cooker is an essential in my kitchen!

Cuban Picadillo dinner ground beef recipe spanish

Shout out to the lowly banana that I just have to have with my picadillo!!

I hope you enjoy this picadillo dish and find as much comfort in it as I do. And by the way, it’s very kid friendly! My kids have been devouring this stuff since they first were able to chew! (I do leave out the olives for them thought because…toddlers) 🙂

5 from 4 votes

Cuban Picadillo

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 6


  • 3 tbsp olive oil
  • 1 small yellow onion - diced
  • 1/2 large green pepper - diced
  • 2 large cloves of garlic - minced
  • 1 and 1/2 lb ground beef (I use lean)
  • 1/2 tsp adobo seasoning (if you don't have this...go out and get some asap!! It's the best)
  • 1 8 ounce can of tomato sauce
  • 3 tbsp tomato paste
  • 1/4 cup white wine
  • 1/4 cup pimento stuffed olives plus 1 tbsp of the brine from the jar (I just slice my olives in half but you can leave them hole or dice them finely)
  • 1/4 tsp cumin
  • 1/4 tsp sugar


  1. Heat a large skillet over medium-high heat. Once it's hot, add in your olive oil and then add your chopped peppers and onions. Saute until they are soft. It usually takes about 5 minutes. 

  2. After the 5 minutes, add in the garlic and cook for 1 minute. 

  3. Add in the ground beef and sprinkle with the adobo seasoning. I have to be honest, I never measure this. I just sprinkle it all around the beef. It does have salt in it though so if you are sensitive to salt, try not to go over the 1/2 teaspoon. 

  4. Cook the meat until it's browned then add in the rest of the ingredients. (tomato sauce, tomato paste, white wine, olives and brine, sugar, and cumin)

  5. Stir everything to combine and cook uncovered for 15 minutes over low heat. 

Recipe Notes

I know some traditional Cuban picadillo recipes contain raisins. If you'd like to include them, just add in 1/4 of raisins when you add in the olives. 🙂 


Cuban Picadillo recipe dinner ground beef