Zucchini Noodle Shrimp Stir Fry

Does anyone else have an abundance of zucchini right now? Here in Utah, it’s the beginning of harvest for my garden and I’m so happy about it! We have two large garden boxes that are full of zucchini, green beans, poblano peppers, banana peppers, acorn squash, herbs, and of course tomatoes. Let’s not forget about my raspberry bushes next to the boxes because they are going crazy this year. I love it!

My kids aren’t usually fans of zucchini unless it’s deep fried or baked in bread but I wanted them to like it in a healthier way. I came up with this version of shrimp stir fry and we all devoured it! Making the “zoodles” with a spiralizer is so much fun and a great way to get the kids in the kitchen helping. The sauce for this is so easy-just 4 ingredients! The veggies are versatile too because you can, for example, leave out the onions, add mushrooms, use a different pepper, etc. If you’re not a shrimp fan, you could even swap it for chicken breast.

Today, I made this dish for one of my cooking segments on ABC4’s Good Things Utah and it was a hit. The segment went so well and the crew gobbled it up right out of the pan when the show was over. Wish I had gotten a picture of that! Ha! You can watch me make it here.

Zucchini Noodle Shrimp Stir Fry

  • Servings: 6
  • Difficulty: moderate
  • Print

Ingredients

½ cup chicken broth
1/3 cup hoisin sauce
1 tablespoon soy sauce
3 teaspoons cornstarch
2 tablespoons olive oil, divided
1 pound shrimp, shelled and deveined
½ teaspoon salt
Freshly ground black pepper, to taste
1 tablespoon sesame oil
½ red bell pepper, thinly sliced
¾ cup shredded carrots
1 bunch green onions, sliced and divided
8 oz bag sugar snap peas
2 large cloves garlic, minced
1 teaspoon fresh ginger, minced
2 medium-sized zucchini, spiralized

Directions

In a small bowl, whisk broth, hoisin, soy, and cornstarch until combined. Set aside.

In a large skillet or wok over medium heat, add 1 tablespoon olive oil. Once heated, add shrimp. Season shrimp with salt and pepper while in the pan.

Cook for about 1 minute per side, until pink on both sides. Transfer to a plate.

Add remaining olive oil and sesame oil to pan then add bell pepper and carrots. Cook for 3 minutes or until slightly tender. Add green onions (set a few aside first for garnish), peas, garlic and ginger. Cook for 1-2 minutes.
Add sauce and increase heat to medium-high.

Cook, stirring frequently for 2-3 minutes to allow sauce to thicken a little. Add zucchini noodles and stir to combine with the sauce and vegetables. Cook for 3 minutes or until noodles begin to soften.

Add shrimp back to pan and stir. Transfer to a serving plate to stop cooking process and serve immediately. Garnish with green onions.

*Note: Mushrooms would be a great addition. Cubed chicken breast can replace the shrimp if desired.

Ready for my cooking segment on the set of Good Things Utah!

Peach Salsa

I just realized as I was writing this recipe down that last week’s recipe also had cilantro in it! I know there are cilantro haters out there (why???) but in my house, we LOVE it. It is always in my fridge because we use it several times a week. I should start a blog category labeled “cilantro” so all my fellow cilantro lovers can find those recipes easily! Ha!

I am in love with this Peach Salsa! If you don’t know about Utah peaches, let me tell you, they are the BEST! We have a peach tree in my yard but, just like our cherry tree, it got a chemical burn last year. It didn’t produce any fruit this year and we were so sad! When I saw that Lee’s Marketplace had fresh, LOCAL peaches on sale this week, my brain started spinning with ideas. I wanted to make something savory instead of sweet. You know my mind is always on Mexican food so this salsa was created!

My family was skeptical but they all went crazy over it! My kids are not fans of salmon so they had their salsa on top of chicken breasts and devoured it. The peaches are so sweet and perfect but are balanced with the spice of the jalapenos and the tart lime juice. The Tajin seasoning is a must in this! If you’ve never had it, Tajin is a chili-lime seasoning that can be found in the Latin section of any grocery store. Have you ever had it on a mango? Game changer! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s July 25-29: peaches, tomatoes, limes, bell peppers

Peach Salsa

  • Servings: 8+
  • Difficulty: easy
  • Print

Ingredients

3 large peaches, diced
¾ lb tomatoes, diced
1 green bell pepper, diced
½ cup red onion, finely diced
1 jalapeno, finely diced
½ bunch cilantro, chopped
1 teaspoon Tajin seasoning
Juice of 1 lime
Salt to taste

Directions

Add all ingredients to a bowl and mix well to combine. Taste and add more Tajin or salt if desired.
Serve on top of cooked chicken or fish. It is also delicious with tortilla chips!

Chicken Tinga Tacos with Cilantro Ranch Slaw

I have a delicious new recipe for y’all that is going to spice up your Taco Tuesdays! Chicken Tinga is a Mexican dish made with shredded chicken in a sauce made mostly from tomatoes and chipotle peppers in adobo sauce. It is my new favorite chicken taco recipe for sure! It is slightly spicy but I am a wimp with spice and love it. My girls who are even bigger wimps loved it! The slaw is super flavorful and cools off the spice of the chicken perfectly. The dressing that goes on it is SO good that we use it as a dip. Like, just give me a straw! It is THAT good! Make sure to check the notes below for tips on using up the extra meat and dressing because this makes a lot! If you need to feed a crowd, this will be a sure winner! (Sponsored post for Lee’s Marketplace)

*Items on sale at Lee’s Marketplace from July 16-22: chicken breasts, Hidden Valley dressing mix, mayonnaise, limes, chipotle peppers, onions, cumin (Badia brand), tortillas, black pepper

Chicken Tinga Tacos with Cilantro Ranch Slaw

  • Servings: 8+
  • Difficulty: easy
  • Print

Ingredients

For the chicken:
4-5 lbs boneless skinless chicken breasts
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon oregano
1 ½ teaspoons salt
½ teaspoon freshly ground black pepper
2 (14 oz each) cans fire roasted diced tomatoes
1-2 canned chipotle peppers in adobo sauce
½ large yellow onion, cut into large chunks
5 large cloves garlic

For the slaw:
1 bag (14 oz) classic coleslaw
1 packet Hidden Vallen Ranch Dressing mix
1 cup mayonnaise (light is ok)
½ cup buttermilk
1 bunch fresh cilantro
½ large jalapeno, seeded
2 tomatillos, husked and cut into fourths
1 large clove garlic
1 lime, juiced

For serving:
Flour or corn tortillas
Avocado slices

Directions

Place chicken breasts in slow cooker. Sprinkle garlic powder, onion powder, cumin, oregano, salt and pepper on top. In a food processor or blender, add tomatoes, chipotle peppers, onion, and garlic. Blend until smooth. Pour over chicken and cook for 4 hours on high or 8 hours on low. Remove chicken and shred with two forks. Add back to sauce and stir to combine. Keep warm.

In a food processor or blender, add ranch dressing mix, mayo, buttermilk, cilantro, jalapeno, tomatillos, garlic and lime juice. Blend until smooth. Add coleslaw mix to a medium-sized bowl then add 1 cup of the dressing. Toss to combine. Reserve extra dressing.
Place chicken in tortillas and top with slaw. Optional: garnish with avocado, cilantro, and/or extra dressing.

***Note: This makes A LOT of chicken but I prefer to make a large amount of taco meat and freeze the leftovers. Cook once eat twice (or more)! Also, the dressing makes a lot too, so if you are feeding a crowd, use 2-3 bags of slaw mix and you’ll use all of the dressing. All of the meat could feed at least 12 people.

Blueberry Croissant Bake

We just got back from the Oregon Coast which has become our family’s favorite vacation. We found the best beach house about 5 years ago and have now stayed there 3 times. It is so dreamy! The kitchen is so pretty and has the BEST light! I love cooking there and knew this time I had to make something “blog worthy” to take advantage of that beautiful light. I chose to make a variation of something from one of my favorite blogs, “The Girl Who Ate Everything.” I’ve had her recipe for “Blueberry Croissant Puff” pinned for a long time waiting for a special time to make it. Our beach house was the perfect setting and they even had the perfect blue dish to make it in! My whole family absolutely loved this and I definitely will not wait for a special occasion to make it again. I love that it was so easy but tasted and looked like I spent tons of time on it. Ha! I am not a fan of soggy overnight French toast bakes usually so I changed the cooking process to make it my own. I did not soak overnight and added quite a bit of time to baking it. I also added a little cinnamon to the cream cheese custard and loved the extra depth of flavor that it gave. I can’t wait to make this again!

Blueberry Croissant Bake

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

6 large croissants, cut up into bite sized pieces
2 cups fresh or frozen blueberries
2 (8 ounce) package cream cheese, softened well
1 1/3 cup sugar
4 eggs
2 teaspoons vanilla
½ teaspoon cinnamon
2 cups milk
Powdered sugar for serving

Directions

Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray. Place croissant pieces in the pan and sprinkle with blueberries.

Beat cream cheese, sugar, eggs, cinnamon and vanilla in medium bowl with electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let sit 10-20 minutes.

Bake at 350°F for 55 minutes or until center is set and golden brown. Cover lightly with foil for the last 10 minutes to prevent over-browning.

Let sit for 5-10 minutes then serve warm dusted with powdered sugar.

White Chocolate Cherry Blondies

Utah cherries are my favorite! We have a giant, beautiful cherry tree at my house but it didn’t do well this year. I was so sad but got excited when I saw that fresh, local cherries were on sale at Lee’s Marketplace this week. I knew that cherries would be amazing in my go-to blondie recipe and love how it turned out! My son proclaimed this my “best Lee’s recipe so far!” With the pop of red from the cherries and the white chocolate chips, they are the perfect 4th of July dessert but you don’t need a holiday for an excuse to make them!

Items on sale for July 2-July 8: cherries, butter, brown sugar, eggs, almond extract, flour

This is a sponsored post for Lee’s Marketplace. My posts for them are usually only posted to my Instagram but I’ll be posting them on my blog as well now. I love working with them! It gets my creative juices flowing as I think of recipes based on their weekly sale ads! Even if you aren’t local, these are still great recipes that anyone can use!

White Chocolate Cherry Blondies

  • Servings: 12
  • Difficulty: easy
  • Print

Ingredients

1 cup butter, mostly melted and slightly cooled
2 cups brown sugar
2 large eggs, lightly beaten
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups + 1 tablespoon all-purpose flour, divided
¼ teaspoon salt
1 cup white chocolate chips
1 cup fresh dark cherries, pitted and cut in half

Directions

Preheat oven to 350. Prepare a 9×13 baking dish by lightly coating with nonstick cooking spray.

Mix together the butter and brown sugar then mix in the eggs, vanilla, and almond extract.

Add flour and salt then stir until everything is well combined. In a separate small bowl, toss cherries in 1 tablespoon flour until coated. Fold white chocolate chips and cherries into the batter.

Pour batter into baking dish and bake for 30-40 minutes or until edges just start to brown and center is set. (The top will have a shiny look to it and that is ok.) Let cool completely before cutting.

The BEST Baked Beans

Me to my husband, “What title should I give my baked beans? I can’t just call them Baked Beans.” He replied with, “You just need to call them The BEST Baked Beans because that’s what everyone says after they take a bite of them.” So there you have it, these really are the BEST Baked Beans ever!

Before I started making these, I really wasn’t a fan of baked beans. When I saw them at a BBQ or potluck, I’d pass them by. Why? Because they were always full of floppy bacon and long stringy onions. Yuck. About 10 years ago, I decided to take matters into my own hands. I based my recipe off of my mother-in-law’s because the sauce in hers had good flavor. I decided to cook the bacon FIRST until it was nice and crispy. Then I cooked the diced onions in some of the bacon grease until they were brown and flavorful. GAME CHANGER. The rest of the ingredients are pretty basic as far as baked beans go. The sauce is the perfect amount of sweet from the brown sugar but still tangy and savory with ingredients like Worcestershire and dry mustard.

Do not pass this recipe by because the ingredient list looks like “basic baked beans.” I’m telling you, the technique is what takes these beans to the next level. If you’re taking these to a potluck, you’re going to need to quadruple this recipe. I always do and come home with an empty pot. Every time I’ve taken them to a potluck I hear someone yelling, “Who made the beans?” Haha! You’ll be the star of all the BBQs this summer if you make them!

The BEST Baked Beans

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

2 one lb cans Pork and Beans, undrained
2/3 cup ketchup
1 1/2 cup yellow onions, chopped
3/4 cup brown sugar
8 slices bacon, chopped in bite sized pieces
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 325. Heat a large oven-safe pan (or pot) to medium-high and cook bacon until crisp. Remove bacon from pan to drain on a paper towel-lined plated. Remove all but 2 tablespoons bacon grease from pan. Add the onions and cook until onions are tender and browned. Add beans, ketchup, brown sugar, dry mustard, Worcestershire, bacon, and S&P to the pan. Stir to combine. Cover and bake 45 minutes. Uncover and bake for an additional 30 minutes.

*Note: The beans will not thicken properly if made in a slow cooker. If you need to keep them warm, bake in oven as directed then transfer to a slow cooker.