Joybee, What's for Dinner? : Quick & Easy

Showing posts with label Quick & Easy. Show all posts

Friday, September 18, 2015

Sun-dried Tomato Spread

A zesty two-ingredient spread made with pureed sun-dried tomatoes and olive oil. A great appetizer for a party, a gameday snack, or anytime.

Wow. Sun-dried tomatoes are so rich in flavor. They add an extra pop of flavor to anything they are added to. I often just much them right out of the jar. I love keeping a jar of these little beauties in the fridge for easy addition to pastas, pizzas, and antipasti. Sun-dried Tomato Spread is simple (just a puree of sun-dried tomatoes and olive oil), packed with lycopene, versatile, and delicious.

Add rich flavor w/ Sundried Tomato Spread [Tweet this]

This spread is so easy and quick to prepare and it's so delicious it will impress everyone. It's perfect for a fancy dinner party or even a simple gameday snack. I also love that it is healthy (packed with fiber and lycopene) in kind of a sneaky way. Sundried tomatoes are just so delicious you don't even consider their nutrition, but it's there.

Snack healthy w/o realizing it w/ Sundried Tomato Spread [Tweet this]

Sun-dried Tomato Spread

Prep time: under 10 minutes

Ingredients:

Sundried tomatoes in Italian seasoned oil
Olive oil
Fresh basil (optional)
Parmesan (optional)

This is super simple.

In the bowl of a food processor, fitted with the chopping blade, add about 20-30 sundried tomatoes.

Turn the processor on and let chop/puree until the tomatoes are finely chopped. Add optional ingredients (if using) and continue to chop.

Add oil 1 tablespoon at a time while processing until spread is to your desired consistency. You may not need any extra oil if you use oil-packed sun-dried tomatoes ...if it looks dry add some oil (remember it's easy to add more oil but you can't really take it away so err on the less oil side).

The spread is ready to serve immediately. Serve with your favorite bread, meats, and cheese. It's great on sandwiches or paninis and as a pizza sauce too.

Refrigerate any leftover spread. I've kept it for up to a week...it would probably last longer (maybe not as long if you add fresh basil), but I always eat it all right away.

Enjoy.

For more dips and spreads check out:

Bacon Jam -

Quick & Easy Guacamole

Hummus -

Linked to: Best of the Weekend, Pretty Pintastic, Tickle my Tastebuds, Wake up, Whimsy, Wonderful, Full Plate, Freedom

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Monday, August 3, 2015

Fish Sicks Tacos

Yum

A quick dinner fix of fish tacos made with fish sticks and slaw on corn tortillas.

(That funny looking drink in the back ground is chia water I'll post about it later.)

Trident Fish Sticks from Costco are the best fish sticks I've ever had. Fish sticks may not be a sophisticated food, but I love them and they are quick and easy. These fish sticks are the best because they aren't made of minced fish parts but are actual fillet of Alaskan Pollock. They taste like real fish! The sticks aren't overly breaded either just a thin coating that bakes up crispy. My husband and I eat these often.

Trident brand fish sticks are the best I've ever had. [Tweet this]

Fish sticks are one of my favorite go-to dinners when I'm crunched for time or just don't feel like making something more elaborate. I often have fish sticks with tater tots and a garlic aioli or tartar sauce in which to dip them both. If I'm trying to be healthier, fish sticks make a great meal with a baked sweet potato and steamed veggies.

Fish sticks are my favorite go-to quick dinner fix. [Tweet this]

I love fish tacos and it just seemed obvious to try tacos with fish sticks. I'm so glad I finally tried it. I can't get enough of these quick and easy fish sticks tacos. They're delicious and so simple. You can make them as fancy, or not, as you like using your favorite toppings.

I can't get enough of these quick and easy fish sticks tacos. [Tweet this]

Fish Sticks Tacos

Cook time; under 30 minutes
Servings: 1

Ingredients:

4 fish sticks (cooked according to package directions)
2 corn tortillas
Quick Lime Slaw
Lime wedges (optional)
Cilantro (optional)

Prepare the slaw first or a day in advance.

Bake fish sticks according to the package directions (about 15 minutes for mine).

Meanwhile, toast the tortillas on both sides until browned. Remove to a plate and cover with a towel to keep warm until the fish sticks are done.

On each tortilla place some of the slaw, 2 fish sticks and top with cilantro, if using. (My cilantro is wilted because I sprinkled it on top of the fish sticks while they were still very hot.)

Squeeze some lime juice over and eat up.

Makes enough for one but it's easy to multiply (usually 2 tacos per person is sufficient).

Enjoy.

For more fish recipes check out:

Cinnamon Spice Fish Tacos

Seared Ahi Salad

Spicy Poke Salad

Linked to: Treasure Box, 2 Cup, Lou Lou Girls, Wonderful, Ticklemy Tastebuds, Wake Up, Full Plate, Freedom, Foodie Friends, Pretty Pintastic, Best of the Weekend

Follow Joy Bee's board Joybee Whats for Dinner blog posts on Pinterest.

Monday, May 11, 2015

Quick & Easy Guacamole

Yum

A four ingredient guacamole with a wonderful flavor that's ready in no time. So simple anyone can make it.

There are many uses for avocados but when I have them I always want to make guacamole. It's creamy, savory, and delicious. It makes a great snack or addition to meals like tacos, salads, even sandwiches. I'm a guacamole addict. Are you?

I'm a guacamole addict. Are you? [Tweet this]

One of the many awesome things about Hawaii is that avocados grow on trees. Buying avocados can be a little pricey but I have a friend with an avocado tree in her yard. It's a big old tree that produces lots of avocados and she shares them with me. At one point, I had about eight avocados on my kitchen counter waiting to become perfectly ripe. I love Hawaii.

Money doesn't grow on trees, but avocados do. [Tweet this]

Now I have to mention this mortar and pestle. I love it. My husband brought it home one day (I think from Costco, but I don't remember for sure) because he knew I always wanted a good one. That's my kind of romance. I don't want diamonds. The way to my heart is with cooking paraphernalia. Anyway, it's eight inches in diameter and heavy (I have to use two hands to lift it). It doesn't get moved often but has a place of honor on my prep table right beside my Kitchenaid. It's great for grinding hard spices and for this recipe, pounding garlic. The way to the best guacamole is with pounded garlic. You can mince all you like but when you pound/mash it all the oils are released and it becomes very fragrant and delicious. This is the way to make ready to serve guacamole. You don't have to wait for the flavors to meld when you pound and mash everything together. Now I love guacamole with lots of flavors in it like my Great Guacamole but, I love it quick and simple too.

The best guacamole is with pounded garlic. [Tweet this]

Quick & Easy Guacamole

Ingredients:

2-3 cloves garlic, minced
2-3 avocados
2 limes
Hot sauce (like Habanero Hot Sauce)

Peel and mince (or just chop into small pieces) the garlic. Then place it in a mortar and pestle and pound/mash it until it's very fragrant and kind of mushy (you can also use the edge of a knife or even a garlic press for similar results, but nothing beats taking out some aggression by pounding it in a mortar and pestle).

Then add the avocado and juice from 2 limes. Mash and stir the avocado until it's creamy and mixed well.

Add as much hot sauce as you like and stir to combine. You can add salt if you like, but I rarely do since I eat it with tortilla chips that are usually salty enough.

It's ready to serve right away. Refrigerate leftovers in a sealed container for up to a week (if it lasts that long). You can also freeze it in a zipper bag just make sure all of the air is squeezed out (I've had frozen mashed avocado with lime juice in my freezer for up to 1 month--it may stay good for longer but did I mention I'm an addict).

Enjoy.