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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
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Honey Lime Shrimp and Broccoli


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

Ingredients

  • 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")

Instructions

  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

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

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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

Ingredients

FOR THE MEATLOAF

  • 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

FOR THE GRAVY

  • 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

Instructions

FOR THE MEATLOAF

  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 exact...it'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. 

FOR THE GRAVY

  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 🙂

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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
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Cuban Picadillo


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

Ingredients

  • 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

Instructions

  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

Appetizers and Sides/ Main Course/ Recipes

Cuban Style Chicken Noodle Soup

Cuban Style Chicken Noodle Soup

You know when you have a cold or it’s chilly out and chicken noodle soup just warms you from the inside out!? This Cuban style chicken noodle soup accomplishes all of that but it’s BETTER than any other chicken soup with more flavor and more substance!

My little ones Coco and Ash were both sick with bad colds this past week (it’s that time of year) so Cuban style chicken noodle soup is what was on the menu in our house. Growing up in a Cuban family, this soup is one of those dishes that brings me back to my childhood. The flavors of chicken, lemon, tomato and the heartiness that the potatoes add will have you making this soup over and over again!
Cuban Style Chicken Noodle Soup

Right off the bat I need to tell you that this recipe has Sazon in it. Don’t panic if you don’t know that that is or can’t find it. It has just a teensy bit of flavor but it gives your food that gorgeous golden color. The soup will still taste amazing without it so no need to worry or set out on a sazon hunt if your store doesn’t carry it  🙂 ok…now we can move on! Cuban Style Chicken Noodle Soup

Go ahead and chop your veggies before you get started. I have this little scraper thing and if you don’t have one, you NEED to get one! You can find it here. I don’t keep things around that I don’t need and I use this scraper all the time. You can smash garlic with it, and when you have to transfer a bunch of little things (like wet herbs) from your cutting board, this gets every last piece with no mess! Ok…moving on again. (I feel like I’m extra wordy on this post!) Maybe I’m just super excited about it!! Cuban Style Chicken Noodle Soup

Into your pot go the chicken thighs, sazon, salt, onion, potatoes, carrots, tomato sauce, chicken broth, and water. Stir this all together, cover and bring to a full boil. Cuban Style Chicken Noodle Soup

Once it has come to a boil, reduce the heat to medium-low and simmer for 45 minutes. After the 45 minutes, remove the chicken (using tongs is easiest) and peel off the skin and throw that away. Pull the meat off the chicken and add that back into the pot. You can throw away the bones too.  Cuban Style Chicken Noodle Soup

Once you add your chicken back in, you can then also add in the oregano, lemon juice, and spaghetti noodles. I like to break my noodles up quite a bit so it’s easier to eat.  Cuban Style Chicken Noodle Soup

Bring back up to a full boil and then cook for another 10 minutes or until the noodles are soft.

I like to serve mine with cilantro and an extra lemon wedge but you can eat it as is and it’s still perfect!!  Cuban Style Chicken Noodle Soup

5 from 2 votes
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Cuban Style Chicken Noodle Soup

Chicken noodle soup flavored with tomato and fresh lemon juice. Taste just like Abuela used to make!

Prep Time 5 minutes
Cook Time 55 minutes
Total Time 1 hour
Servings 8 people
Author www.cocoandash.com

Ingredients

  • 8 chicken thighs (with bone and skin on)
  • 2 cans of plain tomato sauce (8 ounce cans)
  • 2 packets sazon goya (This is a seasoning packet that mainly adds color and a tiny bit of flavor boost. If you can't find it, just skip it)
  • 1 and 1/2 tbsp salt
  • 1/2 onion finely chopped (about 1/2 cup)
  • 3 large carrots (chopped)
  • 1 large potato (cut into 1" squares)
  • 5 cups chicken broth
  • 5 cups water
  • 1 and 1/2 tsp dried oregano
  • Juice from 1/2 large lemon (about 2 tbsp)
  • 8 ounces dried spaghetti noodles (half a box)
  • Fresh chopped cilantro for ganish (totally optional!)

Instructions

  1. In a large pot, add your chicken, onion, potato, carrots, tomato sauce, salt, and sazon packets, chicken broth, and water.

  2. Stir everything together, cover your pot, and bring to a heavy boil.

  3. After you get to a full boil, reduce the heat to medium low and simmer for 45 minutes (covered).

  4. After the 45 minutes, use tongs and remove the chicken from the pot. Throw away the skin (I can't think of any good use for it...sorry!) and using 2 forks, pull all the meat off of the bones and add the meat back to the pot. 

  5. Squeeze in your lemon juice and add in the oregano. 

  6. Break the spaghetti into small pieces and add to the pot.

  7. Bring everything back to a boil (medium-high heat) and cook for another 10 minutes or until the spaghetti is tender. 

  8. Garnish with cilantro and serve with an extra lemon wedge for a little extra flavor...not that it needs any more!! 🙂

Cuban Style Chicken Noodle Soup

Cuban Style Chicken Noodle Soup

Main Course/ Recipes

Parmesan Ranch Chicken Burgers

Parmesan Ranch Chicken Burger

These parmesan ranch chicken burgers were introduced to my husband and I by our good friends Jeremy and Sarah. We had them over one weekend a while back and they offered to make these for dinner. I have to be honest, I had never had a chicken burger in my life so I was a little bit skeptical. Well since that night, I think my husband and I have probably made these at least a couple times a month! They are SO GOOD! The are a great alternative to a greasy beef burger and they have so much flavor from the ranch and the parmesan cheese. They are quick and easy to pull together and they are definitely a crowd pleaser. We serve them with whole wheat buns and either slather on some extra ranch flavor with my easy greek yogurt ranch dip, or you can serve them with cheese or any other yummy burger toppings!

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Parmesan Ranch Chicken Burgers

In a large bowl, you’re going to mix all of the ingredients together. That includes your ranch powder, breadcrumbs, ground chicken, and parmesan cheese. You can start mixing this with a spatula, however it really helps to just get in there with your hands and mix it all together. It’s going to seem a little dry but that’s ok. You don’t want it to be a sticky mixture or your burgers will be a mess. If you feel like it’s too sticky, just add a little bit more breadcrumbs.

Now you can either make 4 large patties or 6 smaller ones. I prefer to make ones that are a little bit smaller so they cook quicker but you really can make these whatever size you’d like! Parmesan Ranch Chicken Burgers

I usually saute these in a little bit of olive oil but you can also cook them on the grill. (see my notes below)

If you’re cooking them on the stove top like I did, heat your oil over medium-high heat and it takes about 4 minutes per side. Just make sure the chicken is cooked through completely.

And that’s it! I can’t wait for you to try these!

Parmesan ranch Chicken Burger

Parmesan Ranch Chicken Burger
5 from 1 vote
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Parmesan Ranch Chicken Burgers

Ingredients

  • 1 pound ground chicken
  • 1 packet of ranch dressing powder mix (1 ounce packet)
  • 3/4 cup grated parmesan cheese
  • 1/2 cup plain breadcrumbs
  • 2 tbsp olive oil

Instructions

  1. In a large bowl, mix together the chicken, ranch powder, parmesan cheese, and breadcrumbs.

  2. Mix by hand until everything has come together and you can form patties. (If the mixture seems too sticky, add more breadcrumbs)

  3. Form either 4 large patties or 6 small ones. 

  4. Heat your oil in a skillet over medium-high heat. Once the skillet is hot, add your burgers and cook for about 4 minutes per side. (Make sure that your chicken has cooked completely through before serving)

  5. Enjoy!

Recipe Notes

Here's a tip if you would like to cook these on the grill instead of on the stove top. 

Heat your grill on medium heat. 

Lay out a sheet of aluminum foil (away from the grill) and spray it with non-stick spray. 

Place the foil on the grill (sprayed side up) and place the burgers on the sprayed foil. This will protect them against sticking to the grill. 

Cook about 4 minutes per side or until the chicken is cooked throughout. 

PARMESAN RANCH CHICKEN BURGERS