MY SON’S FAVORITE SIDES!!! | CRISPY SMASHED POTATOES & ROASTED BROCCOLI
Smashed Potatoes and Roasted Broccoli are my son’s favorite side dishes! The smashed potatoes are roasted with butter and olive oil which makes it crispy and flavorful! And the broccoli is roasted until crispy which is now the only way I ever want to have broccoli!
Smashed Potatoes
Ingredients
2 lbs small potatoes
3 tablespoons olive oil
3 tablespoons melted butter
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Special sauce
1/3 cup mayo
2 tablespoons ketchup
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Pepper
Directions
Place potatoes in a pot and cover with water and 1 tablespoon of salt. Bring to a boil and let boil for 20 minutes or until tender. Drain and let rest for 5 minutes.
Preheat oven to 450° .
Combine olive oil, melted butter, paprika, garlic powder, and onion powder together in a bowl. Place potatoes onto a baking sheet and smash with the bottom of a glass. Season really well with salt and pepper and drizzle over olive oil/butter mixture. Roast for 20 minutes or until crispy and serve with special sauce, if desired.
Roasted Broccoli
1 1/2 lbs broccoli florettes
3-4 tablespoons olive oil
Optional- Parmesan cheese and lemon juice
Directions
Preheat oven to 450°.
Place broccoli florettes onto a baking sheet.
Season well with salt and pepper and drizzle over olive oil. Roast for 15 minutes.
Drizzle with more olive oil and sprinkle over lemon juice and Parmesan cheese, if desired.
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SCALLOPED POTATOES AND ROASTED BALSAMIC BRUSSELS SPROUTS
Cheesy Scalloped Potatoes and Roasted Balsamic Brussels Sprouts are my 2 favorite side dishes! The scalloped potatoes are rich and creamy, and the brussels sprouts are nice and crispy and so flavorful! They’re both so delicious I guarantee they will be eaten up during your holiday feast!
Scalloped Potatoes
Ingredients
2 1/2 lbs potatoes, peeled and sliced about 1/8 inch thick
2 cups heavy cream
1/4 teaspoon nutmeg (optional)
1 tablespoon butter
2 1/2 cups shredded sharp cheddar cheese
Directions
Preheat oven to 425° .
Pour heavy cream into pan and add nutmeg if using. Season with 1/2 teaspoon salt and a few dashes of pepper and bring to a boil. Once it has come to a boil, remove from heat.
Melt butter in a skillet over medium high heat. Spread over half of the potatoes and season with salt and pepper. Sprinkle over half of the cheese. Add the rest of the potatoes and season again with salt and pepper.
Pour over cream sauce, cover and let simmer over medium low heat for 5 minutes. If you don’t own an oven safe skillet transfer to a 9 x 13” baking dish at this point.
Sprinkle over the rest of the cheese. Place in the oven and bake for 30 minutes.
Roasted Balsamic Brussels Sprouts
Ingredients
2 lbs Brussels sprouts, trimmed and slice in half
1/4 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons honey
Directions
Preheat oven to 425°.
Combine olive oil, balsamic vinegar, and honey in a bowl.
Place brussels sprouts onto a baking sheet. Season really well with salt and pepper and pour over mixture. Stir to coat, then flip them over so that they are facing down.
Roast for 20-25 minutes.
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ROASTED TRI TIP AND CREAMED SPINACH | Best Marinade for Tri Tip
Since the holidays are coming up, I thought it was time to share my favorite tri tip recipe! I marinate it with soy sauce, a little vinegar and a little brown sugar which makes it incredibly flavorful! I also love to serve it with a simple & delicious creamed spinach and these recipes will definitely impress your guests!!
Roasted Tri Tip
Ingredients
2-3 lbs tri tip roast, trimmed
1/2 cup soy sauce
1/4 cup vinegar
1/4 olive oil
2 tablespoons brown sugar
Garlic powder
Salt & pepper
Directions
Combine soy sauce, vinegar, olive oil
and brown sugar together in a bowl. Place tri tip roast into a resealable plastic bag and pour over marinade. Seal and marinade for 8 hours or overnight. Flip the bag a couple times in between so that it marinates evenly.
Preheat oven to 400°.
Remove the tri-tip from the marinade and reserve the marinade for later. Season each side with salt, pepper and garlic powder.
Place it onto a baking sheet and bake for 30-35 minutes, depending on the size. Cooking time will vary, about 10-15 minutes per pound. Medium rare/medium is about 135°-140° with a meat thermometer.
Let tri tip rest for 10 minutes before slicing. Cut meat in half (this helps because grains go in opposite ways) and slice thin against the grain.
Pour the reserved marinade into a pan and bring to a boil. Lower the heat to medium and cook for 4-5 minutes until sauce has reduced and thickened (if it becomes too thick add a little water to thin it out). Drizzle sauce over sliced tri tip.
Creamed Spinach
Ingredients
1 lb frozen spinach, cooked according to the package
3/4 cup heavy cream
1 teaspoon garlic powder
4 oz cream cheese (half bar), cut into cubes
1/2 cup parmesan cheese
Directions
Squeeze out all of the excess liquid from the spinach.
Pour heavy cream into a pan, add garlic powder and bring to a boil.
Stir in cream cheese. Lower heat to medium low and cook until the cream cheese has melted, about 3 minutes.
Stir in spinach and Parmesan cheese and bring heat back up to medium. Season with salt and pepper and remove from heat once the spinach has warmed through.
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LEMON CHICKEN STEW
Lemon Chicken Stew is a comforting meal that’s both heathy and hearty! It has tender pieces of chicken, veggies, white beans and potatoes in a lemony broth!
Lemon Chicken Stew
Ingredients
1 1/2-2 lbs boneless skinless chicken thighs
1 small onion, diced
4 garlic cloves, minced
3 cups chicken broth
3 carrots, peeled and sliced into 1/2 inch pieces
1 large potato, peeled and cut into chunks
15 oz can cannellini or white beans, drained
1 bunch kale, stems removed and chopped (can substitute baby spinach)
3 tablespoons lemon juice
Optional - cooked rice
Directions
Trim chicken thighs from excess fat and slice in half. Season both sides well with salt and pepper.
Heat oil in a pan over medium high heat and sear chicken about 3 minutes per side. Remove and set aside.
Add more oil and sauté onions and garlic for 2-3 minutes.
Add chicken broth and return chicken back to the pan. Bring to a boil, reduce heat to medium low, cover and cook for 5 minutes.
Stir in carrots, potatoes, and beans. Season with salt and pepper, cover and continue to cook over medium low for 15 minutes.
Stir in kale and cook for 5 more minutes.
Stir in lemon juice and remove from heat.
Serve with rice if desired.
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MONGOLIAN BEEF AND BROCCOLI
Mongolian Beef & Broccoli is a dish that’s incredibly flavorful and is a family favorite! Tender slices of steak & crispy broccoli cooked in a sweet and savory sauce. It’s so delicious and satisfying over a bowl of rice!
Mongolian Beef & Broccoli
Ingredients
4-5 cups broccoli florets
1/3 cup water
1 1/2 lbs steak, sliced thin (I use skirt steak or flap meat sliced against the grain)
1/4 cup cornstarch
6 tablespoons soy sauce
1/2 cup brown sugar
3 garlic cloves, minced
2 tablespoons water
Directions
Combine soy sauce, brown sugar, garlic and 2 tablespoons of water in a bowl.
Season steak slices with pepper and combine with cornstarch.
Heat oil over medium high heat and add broccoli and water. Cook until slightly softened, about 4 minutes. Remove and set aside.
Add more oil and cook steak in 2 batches. Brown on both sides about 3-4 minutes per batch. Once the last batch has finished cooking return the cooked steak back to the pan along with the sauce. Bring to a boil and let cook for for 1 minute over medium heat, until sauce has thickened. Return the broccoli back to the pan and cook for another minute. Serve over rice.
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GREEK CHICKEN AND RICE | ONE PAN MEAL
Greek Chicken & Rice is a one pan meal that everyone really loves! Tender chicken thighs cooks together over the most flavorful fluffy lemon rice. This has become one of my favorite weeknight meals!
Greek Chicken and Rice
Ingredients
For the chicken
6-7 bone in chicken thighs (I removed the skin)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
For the rice
1/2 onion, diced
5 garlic cloves, minced
1 teaspoon oregano
1 1/2 cups dry basmati rice
3 cups chicken broth
Zest of 1 lemon
2 tablespoons lemon juice
Extra lemon & olive oil to drizzle over the chicken
Directions
For the chicken
Combine garlic powder, onion powder, and oregano together in a bowl. Season chicken on both sides with salt, pepper and seasonings.
Heat oil in a pan over medium high heat and sear chicken about 4 minutes per side. Remove an set aside.
For the rice
Add more oil to the pan and sauté onions and garlic over medium heat for 3 minutes. Stir in rice and cook for another minute.
Add chicken broth, lemon zest and lemon juice and season really well with salt and pepper.
Return chicken back to the pan and bring to a boil. Lower the heat all the way down to low, cover and cook for 25 minutes or until the rice is tender.
Remove chicken, fluff the rice and return it back to the pan. Sprinkle more lemon juice, salt and a drizzle of olive oil over the chicken.
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ONE PAN CHICKEN & RICE
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MEXICAN CHICKEN & RICE
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ONE PAN CHICKEN & ORZO
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SPICY SALMON SUSHI BAKE
Spicy Salmon Sushi Bake has all the delicious flavors of a sushi roll but baked in a casserole dish! It has creamy spicy salmon over a bed of sushi rice. This is a great recipe to make for a potluck or gathering because you can make it ahead of time and tastes great room temperature or even cold!
Spicy Salmon Sushi Bake
Ingredients
For the salmon
1 1/2 lbs salmon
2/3 cup mayo
2 tablespoons soy sauce
2 tablespoons sriracha
6 tablespoons Furikake divided
For the rice
1 1/2 cups dry sushi or Calrose rice
3 tablespoons rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
3 tablespoons Furikake
Optional - seaweed sheets, sliced jalapeños
Directions
Cook rice according to the package.
Preheat oven to 400°.
Season salmon with salt and pepper and bake until cooked through, about 15-18 minutes.
While salmon is baking work on the rice
Combine rice vinegar, salt and and sugar in a bowl. Microwave for 30 seconds and stir to dissolve. Stir into cooked rice.
Combine mayo, soy sauce and sriracha in a bowl. Once salmon has cooked through, transfer it to a large bowl and combine with sriracha mayo and 3 tablespoons of Furikake.
To assemble
Preheat oven to 400°.
Spread rice into a bottom of a 9 x 9” baking dish (or something similar in size). Sprinkle over 3 tablespoons Furikake.
Spread salmon mixture over rice and sprinkle over another 3 tablespoons ofFurikake.
Bake for 10 minutes. Top with sliced jalapeños and serve with seaweed sheets if desired.
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THAI BEEF SALAD & RICE
Thai Beef Salad and Rice is made with tender marinated steak, a rainbow assortment of veggies and the most tasty lime dressing!! And then I add a little rice to make it more of a complete & satisfying meal!
Thai Beef Salad and Rice
Ingredients
For the steak
1 1/2 lbs steak (I used skirt steak/flap meat)
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons oil
1 1/2 tablespoons sugar
2 garlic cloves, minced
For the salad dressing
1/4 cup fish sauce
1/4 cup lime juice
1 tablespoon sugar
1 garlic clove, finely minced
1/4 cup water
Optional - minced thai chilis or red pepper flakes
For the salad
Romain lettuce, chopped
Cucumbers, sliced
Tomatoes, sliced
Red onions, sliced
Cilantro, chopped
Cooked rice, fried rice is really good too!
Directions
For the steak
Combine soy sauce, fish sauce, lime juice, oil, sugar, and garlic together in a bowl. Add steak and marinate for at least 1 hour. Cook on a grill or pan until desired doneness and slice thin against the grain
For the dressing
Combine fish sauce, lime juice, sugar, garlic, water, and chilies together in a bowl.
To assemble the salad
Place lettuce, rice, and all the other veggies in a dish and top with sliced steak and drizzle over dressing.
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KOREAN BEEF RICE AND LETTUCE BOWLS
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TERIYAKI BURGER STEAKS
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CREAMY CAJUN SHRIMP & SAUSAGE
Creamy Cajun Shrimp and Sausage is a dish that’s ready in a pinch and bursting with flavor!! It’s made with shrimp, sausage and bell peppers and smothered in the most delicious Cajun cream sauce that my hubby and I can literally can just drink up!
Creamy Cajun shrimp and sausage
Ingredients
1-1 1/2 lbs shrimp
12-16 oz sausage, sliced
5 garlic cloves, minced
2 bell peppers, sliced
1 cup heavy cream
1/4 cup water
2-3 teaspoons Cajun seasoning, divided
Directions
Season shrimp with 1 teaspoon cajun seasoning.
Heat oil in a pan over medium high heat and add sausages. Cook for 2 minutes.
Add bell peppers and garlic and cook for 2 minutes.
Add shrimp and cook for 1 1/2 minutes.
Add heavy cream, water and 2 teaspoons of Cajun seasoning (or to taste). Lower heat between medium and medium low and cook for 1 more minute. Serve with crusty bread for dipping or rice.
WATCH NEXT
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GARLIC BUTTER NOODLES WITH SHRIMP
https://youtu.be/sj8H10fRhSY?si=Z_9hK5--URHaTrvZ
SKILLET SHRIMP FAJITAS
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My Dad's White Chicken Adobo Recipe
My dad’s White Chicken Adobo has chicken thighs cooked in a garlicky vinegar sauce with tomatoes. It’s savory, tangy and so delicious and was a big hit for my family!
Filipino White Adobo
Ingredients
6-8 chicken thighs, bone in skin removed
1 head garlic, smashed and rough chopped
2 Roma tomatoes, diced
1/2 cup vinegar
1/2 cup water
Optional - minced red chilis or red pepper flakes
Directions
Slice each chicken thigh into 2 pieces (one half will have a bone and the other half will not).
Heat oil in a pan over medium heat and sauté garlic for 1 minute.
Add tomatoes (and peppers if using) and season with salt. Cover and cook for 2 minutes. Remove the lid and use a spatula to smash the tomatoes.
Add chicken and cook for 2-3 minutes, stirring occasionally.
Add vinegar and water and season generously with salt and pepper.
Bring to a boil then lower the heat to medium low. Cook for 25-30 minutes.
Remove lid and turn heat to medium high. Cook until sauce has reduced and slightly reduced, about 5 minutes. Serve over rice.
Note
Filipino adobo has a savory and tangy flavor and served with rice.
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https://youtu.be/v2uPfojQzQE?si=Id12rFRvY2wDFxKt
KOREAN BEEF RICE AND LETTUCE BOWLS
https://youtu.be/YGmKd-RFgw8?si=HIpl_RHc7uQHLqCs
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ADOBO TACOS | FILIPINO CHICKEN ADOBO TACOS
These adobo tacos are always a crowd pleaser! I take Filipino chicken adobo, and I put it in a tortilla with garlic fried rice and top it with some pico de gallo and sriracha mayo. It’s so delicious, my friends and family can vouch for it!
Adobo Tacos
Ingredients
For The Chicken Adobo
3 lbs boneless skinless chicken thighs, cut into small bite sized pieces
6 garlic cloves, smashed
1/2 cup soy sauce
1/2 cup vinegar
Black pepper
For The Garlic Rice
6 garlic cloves, smashed
3-4 cups cooked rice
For the Siracha Mayo
3 parts Mayo
1 part Siracha
For The Pico De Gallo
3 Roma tomatoes, diced
1/4 onion, diced
Handful of chopped cilantro
Salt to taste
Flour tortillas
Directions
For The Garlic Fried Rice
Heat oil in a pan over medium heat and sauté garlic for 30 seconds to 1 minute. Add cooked rice and cook while stirring occasionally for about 3-4 minutes.
For The Chicken Adobo
Heat oil in a pan over medium high heat and sauté garlic for 30 seconds to 1 minute. Add chicken along with a little bit more oil and sauté for 2 minutes.
Add soy sauce, vinegar and black pepper. Bring to a boil and let simmer over medium to medium low for 10 minutes.
Remove lid and increase to high heat. Let cook until most of the liquid has evaporated, about 7-8 minutes, stirring occasionally. When sauce has reduced use a spatula to break uo the meat. The chicken should have small chunks and partly shredded.
For The Sriracha Mayo
Mix together 3 parts mayo to 1 part Sriracha.
For The Pico De Gallo
Mix together tomatoes, onions and cilantro and season with salt to taste.
Assemble Tacos - scoop garlic fried rice onto a tortilla. Top with chicken adobo, pico de gallo and Sriracha mayo.
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THE BEST CRISPY FISH SANDWICH
These Crispy Fish Sandwiches are made with panko crusted cod that’s pan fried (with not too much oil!) to create a golden crispy crust. I serve it with a simple tartar sauce tucked into a toasted brioche bun. Seriously, it tastes like something you would order at a restaurant!
Crispy Fish Sandwich
Ingredients
For the fish
1 1/2 lbs cod fillet
1/3 cup flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons smoked paprika
1 egg, beaten + 1 tablespoon water
1 cup panko breadcrumbs
1/2 cup oil
For the tarter sauce
1/2 cup mayo
2 tablespoons finely chopped pickles
Sliced pickles
Buns (I used Brioche buns)
Directions
Combine mayo with chopped pickles in a bowl and refrigerate while working on the fish.
Combine flour, garlic powder, onion powder and smoked paprika in a shallow dish.
Place egg on another shallow dish and panko breadcrumbs in another.
Season cod on both sides with salt and pepper.
Dip each piece into the flour mixture, egg, then dredge into breadcrumbs.
Heat 1/2 cup of oil in a pan over medium high heat. Add cod and sprinkle the top with salt and cook for 2-3 minutes. Flip and sprinkle other side with salt and cook for another 2-3 minutes.
To serve, spread tartar sauce over the bottom of a bun. Add cod and pickles and spread another layer of tartar sauce over the top bun and place it on top.
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COD WITH LEMON ORZO
Cod with Lemon Orzo is a bright, refreshing dish and so easy to make! While the cod is baking the orzo cooks in 1 pan with garlic, lemon juice and olive oil. I add some spinach or kale at the end to make it a complete meal. And it’s so delicious, you’re going to love this recipe!!
Cod with Lemon Orzo
Ingredients
For the cod
1 1/2 lbs cod fillets, cut into portions
Salt, pepper, garlic powder
Olive oil
Lemon juice
For the orzo
5 garlic cloves, minced
1/2 onion, small diced
2 cups dry orzo
4 cups chicken broth
Zest of 1 lemon
3 tablespoons lemon juice
3 tablespoons olive oil
1 bunch kale, stems removed & chopped or 4 cups baby spinach
Directions
For the cod
Preheat oven to 400° .
Place cod into a baking dish and season on both sides with salt, pepper and garlic powder. Drizzle over olive oil, and lemon juice. Bake until cooked through, about 15 minutes.
For the orzo
Combine lemon juice, lemon zest and olive oil in a bowl.
Heat oil in a pan over medium high heat and sauté onions and garlic for 3 minutes.
Stir in orzo along with a little more oil and cook for 1 minute.
Stir in chicken broth and season with salt and pepper. Bring to a boil, lower the heat to medium low cover and cook for 12 minutes, stirring halfway.
Stir in kale or spinach, lemon/olive oil mixture and season with salt and pepper. If using kale - cook for 2 more minutes, if using spinach - cook until just wilted.
Top with cod.
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CHIMICHURRI CHICKEN
Chimichurri chicken is made with a few simple ingredients and it’s incredibly flavorful! The Chimichurri sauce is used as both a marinade and a sauce to top the chicken. It’s not only delicious, it’s healthy too!
Chimichurri Chicken
Ingredients
2 lbs boneless skinless chicken thighs
1 cup flat leaf parsley (1 bunch)
2 garlic cloves, minced
3 tablespoons red wine vinegar
1/2 cup olive oil
Salt and red pepper flakes to taste
Directions
Place parsley and garlic cloves in a food processor and pulse until finely chopped (You can also do this by hand). Transfer to a bowl. Add red wine vinegar and olive oil. Season with salt and add red pepper flakes to taste.
Slice chicken thighs in half and season really well with salt and pepper. Place into bowl and pour over half of the marinade along with 1 extra tablespoon of red wine vinegar. Let marinate for 2 hours or overnight.
Season chicken with a little more salt and pepper. Grill over high heat 4-5 minutes per side or until cooked through (can also pan fry, air fry or bake).
Spoon over the rest of the Chimichurri sauce over the top.
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GARLIC BUTTER NOODLES WITH SHRIMP | Stir Fried Garlic Butter Noodles
These Garlic Butter Noodles with Shrimp is incredibly flavorful and my family just loves it! And it’s so easy to prepare, the noodles are stir fried with a savory, buttery, garlicy sauce topped with parmesan cheese and lots of shrimp!
Garlic Butter Noodles with Shrimp
Ingredients
1-1 1/2 lbs shrimp, peeled and deveined
1 lb dry long noodles (I used spaghetti)
1/2 cup (1 stick) butter
2 tablespoons olive oil
1 large head garlic (about 12 cloves), minced
1/4 cup soy sauce
3 tablespoons fish sauce or to taste (may sub for more soy sauce but this really adds flavor!)
Optional toppings- parmesan cheese, cilantro, green onions, red pepper flakes
Directions
Cook pasta according to package instructions.
Season shrimp with salt and pepper.
Heat oil in a pan over medium high heat and cook shrimp until cooked through, about 1-2 minutes per side. Removed and set aside.
Melt butter and add olive oil.
Add garlic and lower heat between low to to medium low heat. Cook for 5 minutes, stirring occasionally.
Add soy sauce and fish sauce.
Turn heat up to medium high and stir in noodles. Stir fry for 1 minute. Top with shrimp. Serve with parmesan cheese, cilantro, green onions and red pepper flakes if desired.
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NO BAKE PEANUT BUTTER BARS
These no bake Peanut Butter Bars are so delicious and made with only 5 simple ingredients! They’re rich and creamy and so addicting!!
Peanut Butter Bars
Ingredients
1 cup (2 sticks) butter
8.8 oz package of Biscoff cookies, or 2 cups crushed graham crackers
1 cup peanut butter (use creamy peanut butter such as skippy or jiff, organic peanut butter will be too runny)
1 3/4 cups powdered sugar
For the chocolate topping
1 1/2 cups cups semisweet chocolate chips
1/4 cup peanut butter
Directions
Melt butter in the microwave in 30 second intervals. Once melted set aside to cool.
Place Biscoff cookies or graham crackers in a resealable Ziplock bag and crush.
Mix together butter and peanut butter in a bowl. Mix in powdered sugar.
Fold in cookie crumbs.
Line a 9x9 inch dish (or something similar in size) with parchment paper or foil. Transfer the peanut butter mixture into the dish and place in the fridge while making the chocolate topping.
Combine chocolate chips and 1/4 cup peanut butter in a bowl. Microwave for 45 seconds and mix until melted.
Pour evenly over the top of peanut butter mixture and spread evenly. Refrigerate for at least 2 hours to set. Cut into squares and store in the fridge or freezer.
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TIKKA MASALA | Easy One Pan Version
My version of Tikka Masala is a quick and easy one pan meal. It’s rich and creamy and really is the ultimate comfort food! And it’s so flavorful over some basmati, rice and garlic naan!
Tikka Masala
Ingredients
2 lbs boneless skinless chicken thighs, trimmed and cut into small pieces
1 onion, diced
4 garlic cloves, minced
1 tablespoon graham masala
2 teaspoons turmeric
2 teaspoons paprika
2 teaspoons cumin
15 oz can tomato sauce
1/2 cup water
1 cup heavy cream
Chopped cilantro
Basmati rice & naan for serving
Directions
Combine graham masala, turmeric, paprika and cumin in a small bowl.
Heat oil in a pan over medium high heat and sauté onions and garlic for 3 minutes.
Add chicken, season with salt and pepper and cook for 3 minutes.
Stir in spices and cook for another minute.
Add tomato sauce and water. Season well with salt and bring to a boil. Let simmer (uncovered) over medium low heat for 10 minutes, stirring occasionally.
Add heavy cream and let simmer for another 5 minutes. Garnish with cilantro and serve with rice and or naan.
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LEMON SHRIMP ALFREDO | ONE PAN MEAL
Lemon Shrimp Alfredo is a one pan meal that you’re going to want to add to your meal rotation!
The pasta is cooked with lots of garlic, parmesan, and lemon which makes it so flavorful and delicious! Then of course, topped off with lots of shrimp!
Lemon Shrimp Alfredo
Ingredients
1-1 1/2 lbs shrimp
2 tablespoons butter
6 garlic cloves, minced
3 cups chicken broth
2 cups half & half
1 cup milk
12 oz linguini noodles (3/4 of package)
1 cup shredded Parmesan cheese
3-4 tablespoons lemon juice
Zest of 1 lemon
Directions
Season shrimp with salt and pepper. Heat oil in a pan over medium high heat and cook shrimp until cooked through. Removed and set aside.
Melt butter and add garlic to the pan and cook for 1 minute.
Add chicken broth, half & half, and milk.
Season well with salt and pepper and bring to a boil.
Break noodles in half and stir them into the pan. Lower the heat to medium low, cover and the cook for 15 minutes, stirring every 5 minutes.
Remove from heat and stir in parmesan cheese, lemon juice, lemon zest and add more salt and pepper to taste.
Return shrimp back to the pan.
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How to make the most flavorful Chipotle chicken & chicken Caesar wraps
These 2 really delicious wrap recipes are perfect to bring to the beach, park or just to make at home for lunch. The 1st one is a Chicken Caesar Wrap and the 2nd one is Chicken Chipotle Wrap. They are both so tasty and refreshing and are really yummy served chilled!
Chicken Caesar Wrap
Ingredients
2 chicken breasts, sliced in half lengthwise and pounded evenly
Onion powder
Garlic powder
Salt & pepper
1/3 cup flour
1 head Romain lettuce, chopped
Shredded Parmesan cheese
Caesar dressing
Burrito size tortillas
Optional - sun dried tomatoes or sliced tomatoes
Directions
Season chicken on both sides with onion powder, garlic powder, salt, and pepper. Dredge into flour. Heat oil in a pan over medium high heat and cook chicken until cooked through, about 3-4 minutes per side. Cut chicken into slices.
Assemble the salad - combine lettuce, Parmesan cheese, and Caesar dressing in a bowl (season with a little salt and pepper if desired)
Warm tortillas over the stove or microwave to make them more pliable. Place Caesar salad on the bottom middle of the tortilla leaving an inch around the perimeter. Top with tomatoes, chicken slices, another drizzle of Caesar dressing, and sprinkle with parmesan cheese.
Use your fingers to tuck the sides and roll wrap nice and tight. Cover with a piece of foil to keep the wrap intact (see video).
Keep refrigerated or in a cooler before serving.
Chipotle Chicken Wraps
Ingredients
2 chicken breasts, sliced in half lengthwise and pounded evenly
Onion powder
Garlic powder
Salt & pepper
1/3 cup flour
Shredded lettuce
Sliced tomatoes
Chopped cilantro
Shredded Mexican cheese blend
For the chipotle sauce
2/3 cup mayo
2 canned chipotle peppers in adobo sauce (or adjust to taste)
1 tablespoon honey
Directions
Season chicken on both sides with onion powder, garlic powder, salt, and pepper. Dredge into flour. Heat oil in a pan over medium high heat and cook chicken until cooked through, about 3-4 minutes per side. Cut chicken into slices.
For the chipotle sauce, blend all the ingredients together in a food processor/blender.
Warm tortillas over the stove or microwave to make them more pliable. Place lettuce and tomatoes on the bottom middle of the tortilla leaving an inch around the perimeter.
Season tomatoes with a little salt if desired.
Add chopped cilantro and drizzle over chipotle sauce. Top with chicken slices, another drizzle of chipotle sauce and sprinkle over shredded cheese.
Use your fingers to tuck the sides and roll wrap nice and tight. Cover with a piece of foil to keep the wrap intact (see video).
Keep refrigerated or in a cooler until serving.
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How to make the most delicious garlic butter chicken and potatoes
Baked Garlic Butter Chicken and Potatoes
Ingredients
For the chicken
6 chicken thighs (I used bone in, skin removed)
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon oregano
2 large potatoes, cut into bite sized pieces
1 onion, diced
8 garlic cloves, minced
1 teaspoons paprika
1/2 teaspoon oregano
1 cup chicken broth
3 tablespoons lemon juice
4 tablespoons butter
Directions
Preheat oven to 400°.
Combine paprika, onion powder, garlic powder, and oregano in a small bowl.
Season chicken on both sides with salt and pepper and sprinkle over seasoning.
Heat oil in a pan over medium high heat and sear chicken smooth side down for 4 minutes. Flip chicken over and cook for another 3 minutes. Remove and set aside.
Add more oil to the pan and sauté potatoes, onions, and garlic for 5 minutes over medium heat seasoning with salt and pepper.
Stir in paprika and oregano.
Add chicken broth and lemon juice.
Season with salt and pepper and bring to a boil.
Add chicken back to the pan along with butter slices.
Transfer to the oven and bake for 30-35 minutes.
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ASIAN BARBECUE CHICKEN LETTUCE WRAPS | ASIAN BARBECUE BOWL
I’m loving grilling season and this Asian Barbecue Chicken Lettuce Wraps/Bowl are so delicious and fun to make! And you can also serve it as a bowl. Its grilled marinated chicken thighs served over rice & lettuce and topped with a spicy dipping sauce!
Asian Chicken Lettuce Wraps (or Bowl)
Ingredients
For the chicken
2 1/2-3 lbs boneless, skinless chicken thighs, sliced in half
1/3 cup soy sauce
1/4 cup rice vinegar
1/2 cup brown sugar
1 1/2 teaspoons garlic powder
2 tablespoons oil
Salt & pepper
For the dipping sauce
2 tablespoons soy sauce
2 tablespoons water
2-3 teaspoons chili garlic paste (adjust according to taste)
2 teaspoons brown sugar or honey
Rice
Lettuce
Chopped cilantro (optional)
Directions
Season chicken with salt and pepper.
Combine soy sauce, rice vinegar, brown sugar, garlic powder and oil in a bowl. Add chicken to the marinade and refrigerate for at least 4 hours or overnight.
For the sauce, combine soy sauce, water, chili garlic paste, and brown sugar (or honey) in a small bowl.
Heat grill over high heat and cook chicken about 5 minutes per side or until cooked through.
To serve
As Lettuce wraps- place rice, slices of chicken, chopped cilantro, and a little bit of sauce over a lettuce leaf. Tuck the edges in and wrap like a burrito.
As a bowl- Add rice, chicken pieces, shredded lettuce, chopped cilantro (or any other veggies you like) in a bowl and drizzle over sauce. Mix everything up and enjoy!
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How to make delicious & tender Tuscan salmon
Tuscan Salmon has tender salmon fillets smothered in the most delicious cream sauce with tomatoes and spinach. This is a meal that’s fancy enough to impress company and easy enough for a regular weeknight meal!
Tuscan Salmon
Ingredients
1 1/2-2 lbs salmon fillet, divided into 4-5 portions
5 garlic cloves, minced
2-3 Roma tomatoes, diced
1/2 cup chicken broth
1 cup heavy cream
4 cups baby spinach
1/2 cup parmesan cheese
Directions
Preheat oven to 400° .
Place salmon onto baking dish, season with salt and pepper and drizzle over olive oil. Bake for 12 minutes, then place under the broiler for about 4 minutes.
While the salmon is baking, make the sauce.
Heat oil over medium heat and sauté garlic for 30 seconds - 1 minute.
Add tomatoes, season with salt and pepper and sauté for 2 minutes.
Stir and chicken broth and heavy cream.
Bring to a boil and season with salt and pepper. Lower the heat to medium and let cook for 2 minutes, until sauce has slightly thickened.
Stir in baby spinach until just wilted. Remove from heat and stir in Parmesan cheese.
Nestle salmon into the sauce and serve with rice, mashed potatoes, noodles or crusty bread.
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SKILLET SHRIMP FAJITAS
This skillet shrimp fajitas has shrimp, bell peppers, onions and potatoes and topped with the most delicious creamy chipotle sauce that I can’t get enough of!!! And this is a quick and easy skillet version that everyone will love!
This skillet shrimp fajitas has shrimp, bell peppers, onions and potatoes and topped with the most delicious creamy chipotle sauce that I can’t get enough of!!! And this is a quick and easy skillet version that everyone will love!
For the recipe tap ➡️ @joannegpimentel for a clickable YouTube link in my bio.
#fajitas #shrimpfajitas #skilletfajitas #skilletshrimpfajitas
#homecooking #homecooked #homecookedmeals #homecook #instafood #homemade #homecookeddinner #cookingforfamily #easyrecipes #easydinners #simplerecipes #easydinnerideas
#homemaker #homemaking
#homemaderecipes #homecooking #easycooking #foodstagram #dinnerideas #dinnerrecipes #homemakerlife
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The Best Chili Recipe
Since 4th of July around the corner I wanted to show you guys my favorite chili recipe that’s perfect to serve at a barbecue. I like to serve it with tortilla chips, some cheese melting on top, sour cream, chopped cilantro and jalapeños! I mean who doesn’t love a delicious fun chili/nacho bar?
Chili
Ingredients
1 1/2 lbs ground beef
1 onion, diced
1 tablespoon chili powder
1 tablespoon cumin
2 teaspoons garlic powder
3-4 tablespoons tomato paste
28 oz can crushed tomatoes
2 cups beef broth
2x 15 oz can red kidney beans, drained
Optional toppings- shredded cheddar cheese, sour cream, cilantro, Jalepenos, tortilla chips
Directions
Heat oil in the pan over medium high heat and cook ground beef until cooked through.
Drain excess liquid.
Add a little more oil and sauté onions. Season with salt and pepper and cook for 3 minutes.
Stir in chili powder, cumin, and garlic powder.
Stir in tomato paste.
Stir in crushed tomatoes and beef broth.
Stir in drained kidney beans.
Season with salt and pepper and bring to a boil. Lower heat to medium low, cover partially and let simmer for 30 minutes. If chili is too thick add more broth. Serve with optional toppings.
Note
If serving for a crowd you can double the recipe. You may also transfer the chili to a slow cooker so that it stays warm throughout the day.
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How To Make Chicken Stroganoff
Chicken Stroganoff has tender chicken breasts and mushrooms smothered in a delicious sour creamy gravy! It’s comforting and perfect served over some noodles, mashed potatoes or rice!
Chicken Stroganoff
Ingredients
1 1/2-1 3/4 lbs chicken breast
1/3 cup flour
3 tablespoons butter
1 onion, diced
8 oz mushrooms, sliced
3 garlic cloves, minced
3 tablespoons flour
2 cups beef broth
1 tablespoon Worcester sauce
2/3 cup sour cream
Directions
Sliced chicken breast in half lengthwise and pound evenly. Season with salt and pepper and dredge into flour.
Heat oil in a pan over medium high heat and cook chicken. Cook until cooked through about 3-4 minutes per side. Remove set aside and wipe pan clean.
Melt butter and sauté mushrooms, onions and garlic over medium heat. Season with salt and pepper and cook until softened, about 5 minutes.
Stir in flour.
Gradually in increments, stir in beef broth.
Stir in Worcester sauce and sour cream and season with salt and pepper.
Bring to boil, then lower heat to medium low and let simmer until slightly thickened, about 3 minutes.
Return chicken back to the pan and cook for another minute. Serve over noodles, mashed potatoes, or rice.
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