Semi-Homemade Vegan Burrito Bowls

Leave a comment

Tuck’s dad watched the documentary “Game Changers” on Netflix a few weeks ago and has been trying to eat vegan as much as possible since. Inspired by our usual Chipotle order, we made these tofu burrito bowls. We love the taste and texture of the tofu – it is loaded with spices and crumbled to resemble taco meat.This recipe falls into the semi-homemade category because we have purchased a majority of the burrito bowl toppings pre-made at the grocery store. We have included a recipe for the black bean and corn salsa, but you can purchase a similar product at the grocery store if you want to skip that step as well. Thanks to these grocery store helpers, this recipe comes together in under 30 minutes and is a healthy, filling recipe for a weeknight dinner. 

Semi-Homemade Vegan Burrito Bowls 
Makes: 4 servings 
Prep Time: 30 minutes    Total Time: 30 minutes 

Ingredients for the Burrito Bowls: 

  • 1 box firm tofu
  • 1 packet taco seasoning 
  • 1 package cilantro lime Right Rice (can sub pre-cooked brown rice) 
  • pico de gallo 
  • guacamole (you can use our recipe or buy it pre-made from the store!)

Ingredients for the Corn & Black Bean Salsa 

  • 1 can black beans, rinsed and drained 
  • 1 large ear of corn, kernels removed 
  • juice of 2 limes 
  • 1/4 red onion, diced 
  • 1/2 cup lightly packed cilantro 
  • 1/4 cup vegetable oil 
  • 2 tsp cumin 
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Remove the tofu from its packaging and drain any excess water. Use paper towel or a kitchen towel to press the tofu and remove as much liquid from it as you can. Crumble the tofu and put it onto a cookie sheet, sprayed with cooking spray. Season the tofu well with taco seasoning, using your hands to coat well. Bake in the oven for 20-25 minutes, or until it is crispy but not dry. 
  3. While the tofu is cooking, cook the Right Rice according to package directions. It will take about 12 minutes to cook once you bring the water to a boil. 
  4. While the Right Rice is cooking, make the black bean and corn salsa. Gently mix all of the ingredients in the salsa (black beans – cumin) together in a large mixing bowl. Season to taste with salt and pepper.  
  5. Assemble the burrito bowls. Divide the Right Rice, tofu, and black bean salsa evenly amongst four bowls. Top with guacamole, pico de gallo, and any of your other favorite taco bowl ingredients. 

Semi-Homemade Pesto Caprese Salad

Leave a comment

This salad qualifies as a “mostly homemade” recipe instead of semi-homemade recipe, it is that easy. Who says cooking needs to be hard?! Simple is the theme with this salad and boy is it delicious. With just a little chopping and mixing  you can have a healthy, nutritious, and tasty salad within 15 minutes. We love this recipe for a quick workday lunch with chicken but this it easily be altered to be an appetizer or side dish by removing the protein. Like all of our recipes, mix and match ingredients that you have on hand to make this recipe work for you. 

Semi-Homemade Pesto Chicken Caprese Salad  
Makes: 4 side dish servings; 2 main course servings 
Prep Time: 10 minutes    Total Time: 15 minutes 

Ingredients: 

  • 1 English cucumber 
  • 1 package of grape tomatoes 
  • 1 package Ciliegine mozzarella (small mozzarella balls)
  • 4 tbs pesto 
  • 1 rotisserie chicken or package of  pre-cooked chicken, optional 
  • salt and pepper to taste

Directions: 

  1. Chop the cucumber and half the grape tomatoes and place in a bowl. 
  2. Add the mozzarella (be sure to drain) and pesto in a bowl. Gently mix until the pesto is evenly distributed among the ingredients, without wrecking the tomatoes. 
  3. Top with the chicken (if using) and season with salt and pepper to taste. That’s it. So simple, so easy, and so good! 

Semi-Homemade Barbeque Chicken Salad

Leave a comment

Lunches can sometimes be one of the hardest things for us to pull together during the week. With juggling schedules, working from home, taking care of the dogs and kids, it is just plain hard right now to pull together good meals! We have brought semi-homemade Monday in to save the day. We leverage rotisserie chicken and basic store ingredients. This salad is extremely flavorful, filled with fresh vegetables and comes together in less than 30 minutes.

Semi-Homemade Barbecue Chicken Salad

Makes: 6 servings

Prep Time: 20 minutes Total: 30 minutes

Ingredients for the dressing:

  • 1/2 cup of ketchup
  • 2 tbs brown sugar
  • 1 tbs Worcestershire
  • 1 tbs apple cider vinegar
  • 1 tbs smokey hot sauce (or any hot sauce you have on hand)
  • 1 tbs honey
  • 1/2 cup ranch dressing

Ingredients for the salad:

  • 1 tbs olive oil
  • 1 cup of frozen corn
  • 1 jalapeno, diced
  • 3 heads of romaine lettuce, chopped
  • 1 can of black beans, drained and rinsed
  • 1 lb cherry tomatoes, sliced in half
  • 1 rotisserie chicken (available at most major supermarkets), chopped
  • 1/2 cup shredded cheese
  • 1 avocado, sliced

Directions:

  1. Make the dressing. Combine the dressing ingredients (ketchup – honey) in a sauce pan over low heat. Continuously stir the dressing until the brown sugar is dissolved. The BBQ does not need to come to a boil. Remove the sauce from the heat and into a bowl. Add the ranch dressing and stir to combine. Set aside.
  2. Rinse out the pan. Add the olive oil, corn and jalapeno. Sauté on low for 5-10 minutes until the corn is fully heated through. If the mixture seems dry, add 1/4 cup of water.
  3. Assemble the salad. Add the romaine, black beans, cherry tomatoes and chicken in a bowl. Toss with the BBQ ranch dressing until the salad is thoroughly coated.
  4. Top with cheddar cheese and avocado and serve cold!

Semi-Homemade Southwest Caesar Salad

1 Comment

After two weeks of living together in quarantine, we have come up with a pretty good system for meal planning. While it might seems a little OCD to plan out lunches and dinners every day for four adults, it actually helps cut back on food waste and helps us buy the minimum amount of groceries that we need every week. Cooking over 14 meals a week has its challenges, and by Thursday and Friday we are looking to be creative in the kitchen with minimal effort. In the last two weeks we have resorted to a number of semi-homemade meals, particularly for lunches. 

For this semi-homemade Monday, we have taken a regular old caesar salad bag and transformed it into a complete meal. We have given it a southwest twist by adding corn, tomatoes, black beans, and blackened chicken. To give the dressing its own makeover, we have blended a chipotle in adobo into the pre-made caesar dressing that came in the salad bag. Instead of a boring salad that would have us hungry in an hour, we created a complete meal that satisfies us until dinner. 

Semi-Homemade Southwest Caesar Salad 
Makes: 4 servings 
Prep Time: 30 minutes   Total Time: 40 minutes 

Ingredients: 

  • 4 chicken thighs 
  • 1 tbs olive oil 
  • 1 tbs garlic powder 
  • 1 tbs paprika 
  • salt and pepper to taste 
  • 1 large caesar salad bag (we bought ours from Costco so it was quite large) 
  • 1 cup cherry tomatoes, cut in half 
  • 1 cup corn (frozen works great just make sure it is thawed) 
  • 1 can black beans, rinsed and drained 
  • 4 scallions, chopped 
  • 1 chipotle in adobo, minced (if you don’t have any, substitute Cholula or any hot sauce)

Directions: 

  1. Preheat the oven to 400 degrees. 
  2. Heat a large, oven-safe pan over medium-high heat. Let the pan get nice and hot before adding the olive oil to the pan. 
  3. Season the chicken thighs on both sides with the garlic powder, paprika, salt, and pepper. Add the chicken to the pan and cook the chicken for 5 minutes per side. If you are using skin-on chicken, make sure the chicken is skin side down in the pan. Place the pan in the oven and cook for 20 – 25 minutes, or until the chicken juices are clear and the chicken is cooked through.
  4. While the chicken is cooking prepare the remaining ingredients. Layer the romaine from the salad bag, the cherry tomatoes, black beans, and scallions in each of four salad bowls. Reserve the corn for later. 
  5. Use the chipotle in adobo or hot sauce to kick up the caesar. Add as much of either to get to your desired spice level. 
  6. When the chicken has finished cooking, remove the chicken from the pan and set onto a cutting board to rest. Put the frozen corn into the same pot and toss it in the juices to give it some flavor. 
  7. Add the corn and a piece of chicken to each of the salads. Top with the dressing, parmesan cheese, and croutons from the salad bag. Serve immediately. 

Semi-Homemade Massaman Curry

Leave a comment

When Tuck’s mom and dad came home from Thailand, we were gifted with the ultimate arrangement of spices and curry mixes to try. We have loved making them these past few months and have found that modifying this dish is super easy and a fun way to experiment in the kitchen. Because we love spicy, we have added spicy Thai chilies to give the curry a kick. Feel free to incorporate vegetables that you have on hand and approach to make this a complete meal. We know that you probably won’t be able to find the exact packets that we used from Thailand but have included a link to something similar that you can purchase. Most mainstream grocery stores will have curry packets in the Asian aisle as well.

Semi-Homemade Massaman Curry

Makes: 4 servings

Prep Time: 25 minutes Total Time: 40 minutes

Ingredients:

  • 1 packet Massaman curry mix (similar here)
  • 1 can full fat coconut milk
  • 1 onion, sliced
  • 1 package boneless, skinless chicken thighs cut into strips
  • 2 cups water
  • 4 – 10 thai chilis
  • chopped green onion (optional)
  • 3 -4 cups rice or 1 package thai rice noodles

Directions:

  1. Add the curry mix and 1/2 of the can of coconut milk to a pan and bring to a boil. Be sure to stir thoroughly until the mix is fully incorporated into the coconut milk.
  2. Add the chicken and onion and cook for 5 minutes. The chicken does not need to be fully cooked through.
  3. Add the water and Thai chilis and simmer on low heat for 30 minutes. Keep the lid off the pan so that some of the water can evaporate.
  4. While the curry in cooking, cook the rice or noodles according to the package directions.
  5. Serve the curry over rice and noodles, hot. Add the green onions on top for garnish.

Semi-Homemade Lobster Ravioli With Shrimp & Spinach

Leave a comment

A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is simple in ingredients but elevated in taste and presentation. Just the act of eating a composed plate has helped us feel a little less out of our heads and more like we are participating in the real world.

This semi-homemade recipe involves just a few ingredients but really ups the game on what dinner looks like. We have taken pre-made lobster ravioli and combined it with shrimp, spinach, and a lemon cream sauce to create a recipe that feels a little more sophisticated in the days of freezer meals. As always with our recipes, substitute the ingredients you have on hand if you can’t find these in your grocery store. Frozen shrimp and frozen spinach are easy substitutes for fresh and any cheese flavor ravioli will be great in this recipe if you can’t find lobster ravioli in the refrigerated section of the grocery store.


Lobster Ravioli With Shrimp & Spinach

Makes: 2 servings

Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

  • 1 packet lobster ravioli (about 12 in a package)
  • 16 shrimp (about 3/4 lb), peeled and deveined
  • 3 tbs olive oil
  • 3 cloves garlic, minced and separated
  • 6 cups packed fresh spinach (substitute 1 package frozen)
  • juice and zest of one lemon
  • 1/2 cup white wine
  • 1/3 cup heavy cream
  • salt and pepper to taste

Directions:

  1. Heat a large saute pan over medium-high heat. Add the olive oil, 1 tbs garlic, and spinach and saute for 3-4 minutes, or until the spinach begins to wilt. You don’t want the spinach to wilt away completely, you just want to cook out most of the water. Remove the spinach from the pan onto a plate and set aside.
  2. Add the second tbs of olive oil to the pan. Season the shrimp with salt and pepper and add them to the pan. Cook the shrimp 3 minutes per side and remove them from the pan onto the plate with the spinach.
  3. Bring a medium pot of water to a boil. Add the ravioli and cook according to package directions.
  4. While the ravioli are cooking, add the remaining tbs of oil to the saute pan. Add the remaining 2 tbs garlic and saute until fragrant, about 3 minutes. Add the lemon zest and juice and white wine to the pan. Whisk to combine and cook another 2 minutes to cook off the alcohol. Reduce the heat and add the heavy cream, Stir to combine and season with salt and pepper to taste.
  5. When the ravioli have finished cooking, remove from the pot with a slotted spoon and place directly into the lemon cream sauce. Toss well to coat before adding the spinach and shrimp back into the pan. Cook another 2 minutes so that the flavors can combine. Season as necessary before serving.

Semi-Homemade Corned Beef Sandwiches

Leave a comment

We were introduced to this sandwich during our college days when a good friend (shoutout Sweet Then Savory) made us her mom’s version. It is perfect for an easy, at home, social distancing St. Patrick’s Day celebration. This sandwich is everything that is good about St. Patrick’s Day in one handheld treasure. Corned Beef? Check. Cabbage? Check. Add in some melty Swiss cheese and Hawaiian bread and you have yourself a killer meal.

You can choose your own adventure with this recipe when it comes to cooking the corned beef. Most major groceries sell pre-cooked corned beef which cuts down your cook time and prep time tremendously. If you get an uncooked corned beef, follow the cooking instructions on the label and continue on with this recipe to assemble the sandwiches. Either way, we promise you will be happy with the end result.


Semi-Homemade Corned Beef Sandwiches
Makes: 4 servings
Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

  • 1 package of pre-cooked corned beef
  • 1 head of cabbage
  • 2 tbs olive oil
  • 1/4 cup water
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 package of pre-sliced Swiss cheese
  • 1 package of 12 rolls of Hawaiian bread

Directions: 

  1. Preheat the oven to 350 degrees
  2. Heat the corned beef per the package instructions. The kind that we used instructed us to heat the corned beef in the microwave for about 10 minutes. Once cooked, slice the brisket into 1/4 inch pieces.
  3. While the corned beef is cooking, chop the cabbage into roughly one-inch pieces. Add the olive oil to the pan and saute the cabbage, salt and pepper over medium heat for 10 minutes.
  4. Slice the entire Hawaiian bread loaf in half. We found that the majority of the rolls stick together so you will be able to do this. If parts of the rolls separate, don’t worry. Do your best!
  5. Assemble the sandwich by creating a layer of Swiss cheese on the bottom on the bread. Add the corned beef then the cabbage. Top with another layer of Swiss cheese. Place the top of Hawaiian bread back on the sandwich, wrap the sandwich in tin foil and place in the oven for 10 minutes. This will get all of the ingredients melted together.
  6. Serve with chips, Guinness or any other sides you have on hand and enjoy!

Semi-Homemade Potsticker Salad Bowls

1 Comment

If you know us personally, you know that we love dumplings something fierce. At any given time, you can venture to Tuck or Tate’s homes and find potstickers in the freezer. They are the ultimate answer to “oh crap, what is for dinner?!” We have created these Potsticker Salad Bowls by combining two of our favorite Japanese appetizers: potstickers and the house salad with ginger dressing. 

Makoto Ginger Dressing one of the only pre-made salad dressings that we will buy at the grocery store- the stuff is that good. You can find it at regular grocery stores (Publix, Wegmans, King Soopers/Kroger) in the refrigerated salad section. We’ve added romaine, shredded carrots, snap peas, and cucumbers to bulk this baby up with some vegetables and brown rice because Tuck and Tate have fathers that would never consider a lettuce-based salad a dinner. If you prep the salad ingredients while the potstickers are cooking in the pan, this dinner can be on the table in 20 minutes. 

Semi-Homemade Potsticker Salad Bowls 
Prep Time: 20 minutes    Total Time: 20 minutes 
Makes: 4 servings 

Ingredients: 

  • 1 package frozen potstickers (there should be about 20 in the pack) 
  • 2 tbs sesame oil 
  • 2 tbs soy sauce
  • 1 tbs sriracha 
  • 1/2 cup water 
  • 2 heads romaine lettuce, chopped into bite sized pieces 
  • 1 package frozen brown rice 
  • 1+ cups shredded carrots 
  • 1+ cups snap peas 
  • 1 cucumber, sliced
  • 1 avocado, quartered and sliced 
  • 1 bottle Makoto Ginger Dressing 

Directions: 

  1. Heat a large saute pan over medium heat. Add the sesame oil, soy sauce, sriracha, and water to the pan- stir to combine the ingredients. Add the frozen potstickers to the pan, creating one even layer of potstickers. Cook the potstickers on medium heat for approximately 10 minutes- rotating every once in a while so that all sides of the potstickers are heated through. As the water evaporates and steams the filling, the oil and soy sauce will coat the outside dough and give the potstickers a crispy flavorful topping. 
  2. While the potstickers are cooking, cook the frozen brown rice in the microwave according to package directions. It doesn’t have to be scorching hot, just heated somewhere north of room temperature. 
  3. Assemble the salads by layering the romaine, brown rice, snap peas, carrots, and cucumbers. Top with the Makoto dressing. When the potstickers are finished cooking (starting to get crispy on the outside and the water has evaporated), remove from the pan and serve on top of the salads. Garnish with avocado and serve. 

* Please note our salad is not pictured with cucumber because we were so excited to cook, photograph, and then eat this recipe that we forgot to add them in the process. Sigh. 

Semi-Homemade Creamy Cauliflower Rice Bowls

2 Comments

One of our favorite food trends of the last few years is the transformation of cauliflower into the ultimate substitute for carbs. Pizza crust, gnocchi, rice – you name it and you can find it on the shelf. We are fully on board with this movement and have used cauliflower rice as the base ingredient for this week’s recipe. Our semi-homemade creamy cauliflower chicken bowls take items that you can find at pretty much any grocery (riced cauliflower, pre-shredded kale and chicken sausage) and combines these ingredients through a quick cook to make an easy and healthy dinner. This recipe makes GREAT leftovers or can be used to meal prep for the week. Just cool the ingredients after cooking and reheat in the microwave when you’re ready to eat.

Semi-Homemade Creamy Cauliflower Rice Chicken Bowls

Makes: 4 servings

Prep Time: 10 minutes Total Time: 30 minutes

Ingredients:

  • 1 lb riced cauliflower (we used fresh but you can easily use frozen too)
  • 1 tbs butter
  • 1/2 cup cream cheese
  • 1/2 cup milk
  • 3 tbs olive oil
  • 4 cloves garlic, minced
  • 6 cups pre-shredded kale
  • 1 package (12-16 oz) pre-cooked chicken sausage links, sliced
  • salt and pepper to taste

Instructions:

  1. In a pot, add the butter, cream cheese and milk over medium heat. Stir until the cream cheese is melted into the milk. Add the cauliflower rice and cook on low for 15-20 minutes, stirring occasionally.
  2. While the rice is cooking, heat the olive oil in a pan. Add the garlic and saute for 2-3 minutes. Add the kale and cook the kale for 5 minutes until it is reduced. Season with salt and pepper and set aside.
  3. Re-use the same pan you used to cook the kale, and saute the chicken sausage on medium heat for 2-3 minutes or until browned on both sides. You don’t need to clean the pan between use. Let the chicken sausage soak up any extra garlic and oil while it browns. 4. Put it all together by adding the creamy cauliflower rice to the base of your bowl. Top with the garlicky greens and chicken sausage and enjoy!

Semi-Homemade Chicken Shawarma Bowls

1 Comment

We have decided to start a new series on the blog for those nights when you want to get a good dinner on the table but are short on time. Even those of us that love to cook and entertain have those days where spending even an hour in the kitchen is too much. “Semi Homemade Mondays” are meals that combine a few pre-made ingredients from the store and a simple homemade addition to reduce your overall cooking time but still have a balanced meal for dinner. For this first Semi-Homemade Monday we have made Chicken Shawarma Bowls by using chicken shawarma, hummus, and pitas from Trader Joe’s. We’ve added cooked quinoa and an easy cucumber tomato salad to complete the meal and have dinner on the table in less than 25 minutes. 

Semi-Homemade Chicken Shawarma Bowls 
Makes: 4 servings 
Total Time: 25 minutes 

Ingredients for Bowl: 

  • 1 package (1.5 lbs) Trader Joe’s Chicken Shawarma 
  • 1 container hummus 
  • 1 package pitas, warmed for a few minutes in the oven 
  • 1 1/2 cups quinoa 

Ingredients for Cucumber Tomato Salad 

  • 1 cucumber, ends removed, cut in half horizontally, and sliced 
  • 1 1/2 cups cherry tomatoes, halved 
  • 1/4 of a red onion, thinly sliced 
  • 2 tbs fresh dill, minced 
  • 1 clove garlic, minced 
  • 3 tbs olive oil 
  • 1 tbs red wine vinegar
  • salt and pepper to taste 

Directions: 

  1. Preheat the oven to 400 degrees**. 
  2. Lay the chicken in a baking dish or on a cookie sheet lined with aluminum foil. Bake for about 20 minutes, or until the thighs are cooked through and the juices are clear. 
  3. While the chicken is cooking, pour 3 cups of water into a medium pot. Add the quinoa, bring the water to a boil, and cook over medium-high heat for about 15 minutes, or until the quinoa has popped. Remove from the heat and season with salt and pepper. 
  4. To make the cucumber salad, combine the remaining ingredients (cucumbers – red wine vinegar) in a small bowl. Gently toss to combine and season with salt and pepper. 
  5. When the chicken has finished cooking, remove it from the oven and let it sit for a few minutes before slicing. 
  6. Assemble each bowl with a swipe of hummus, about 1/2 cup – 3/4 cup quinoa, the sliced chicken shawarma, and a good helping of tomato cucumber salad. Serve with warm pitas for the ultimate semi-homemade dinner. 

** This chicken is great on the grill too- the char from the grill is addicting! Cook for about 6 minutes per side on a hot grill, or until the juices run clear and the chicken is cooked through.