shrimp + sausage stew

Posted on August 16, 2013 by dallaswoodburn

Before I leave for my new adventure up north, I asked my mom to teach me how to make one of my favorite dishes of hers: shrimp + sausage stew! This soup is healthy, hearty, veggie-filled, and light enough that it works as well for dinner in the summer as it does in the winter. And turns out it’s not as tough to make as I would have guessed! Here’s the recipe. Enjoy!

my mom’s shrimp + sausage stew
– 2 tbsp olive oil
– 1 lb potatoes {my mom uses Yukon golds}
– 3 carrots
– 2 tsp minced garlic
– 1 medium onion
– 1 pkg {approx. 4-5 links} Italian-style chicken sausage
– 1/4 tsp cayenne pepper
– 2 tbsp flour
– 2 cups reduced-sodium chicken broth
– 1 lb shrimp, peeled and deveined
– 1/2 cup chopped parsley

1. Scrub the potatoes. Peel the carrots. Thinly slice the potatoes, carrots and onions. {According to my mom, this is the most intensive step of the entire recipe!}

2. In a large pot, heat the olive oil and saute the minced garlic, potatoes, onions and carrots. Season with cayenne, salt and pepper to your own taste. {Side note: your kitchen will smell AMAZING!}

3. Cook potato mixture for 15-18 minutes, until the potatoes are crisp-tender. You might have to keep stirring fairly frequently to ensure the mixture doesn’t stick to the pan. {If needed, you can always add a little water or chicken broth to unstick.}

4. In a separate pan, cook the sausage over medium heat, turning occasionally so it doesn’t burn. Once the sausage is fully cooked, remove from pan and allow to cool on a paper towel before slicing.

5. Sprinkle flour over potato-and-veggie mixture. Add chicken broth and sausage. Bring to a boil.

6. Cook until potatoes are tender, about 5-8 more minutes.

7. If needed, clean and de-vein the shrimp!

8. Add shrimp, cover and simmer 3-4 more minutes, until the shrimp are pink. {Mom’s tip: be careful not to overcook the shrimp!}

9. Top with chopped parsley and serve. Ta da!

Optional: In my house, we love to serve this stew with freshly baked corn muffins! Yum!

Hope your weekend is filled with rest, relaxation, sunshine, and of course delicious eats! 🙂

What do you have on tap for this weekend?

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if you liked this recipe, you might also enjoy:
– potato, sausage & veggie bake
– california white chicken chili & corn muffins
– blended cauliflower and potato soup

father’s day recap

Posted on June 17, 2013 by dallaswoodburn

Hi friends! How was your weekend? Mine was wonderful + busy — so busy that I didn’t have time to post about Father’s Day until now! Thanks for your patience with me.

I had a busy weekend, but it was busy with good things: delicious homemade food; gluten-free baked goods {new recipe coming soon!}; lunch out with the fam on a beautiful sunny day; shopping with my mom for a dress for her to wear to my cousin Amanda’s wedding {she found the perfect one that looks gorgeous on her!}; after-dinner fro-yo with plenty of toppings; cheering at the TV with my fam as we watch the NBA Finals; curling up with a heartwarming book, Emily Giffin’s Where We Belong; a long, laugh-filled, soul-soothing phone date with my bff Holly; snippets of peaceful yoga time on my new yoga mat {birthday present from my parents, thanks guys!}; a powerfully moving sermon at church about helping others; and my Gramps came over for Father’s Day dinner!

And here’s a picture I took a couple weeks ago of my dad, brother, and Gramps on the couch before dinner. I love this photo: three generations all together!

At my church, the congregation always sings a song as the children leave the chapel and head off to Sunday school. This week, the words struck me as particularly meaningful:

“How could anyone ever tell you/You were anything less than beautiful? How could anyone ever tell you/You were less than whole? How could anyone fail to notice/That your loving is a miracle? How deeply you’re connected to my soul.”

The lyrics made me think of my dad, who has always made me feel beautiful, whole, loved and connected. {My mom makes me feel this way, too, but my dad was especially on my mind because of Father’s Day!} I count my blessings every day that I have been so lucky to grow up in the warmth of my parents’ unconditional love. For as long as I can remember, my dad has always done little things like opening my car door for me and laughing at my jokes, and not-so-little things like genuinely listening to my thoughts and opinions and telling me that I can accomplish anything I put my mind to. He also always, always tells me he loves me and is proud of me. Throughout my life, my dad has been a shining example of how I deserve to be treated — and not just in the way he treats me, but also in the kind and respectful way he treats my mom. I love you so much, Daddy!

What did you do to celebrate Father’s Day?

dairy-free butternut squash quinoa mock risotto

Posted on June 13, 2013 by dallaswoodburn

I am SO excited to share this recipe with you today! A few months ago, I had a delicious butternut squash risotto at a local Italian restaurant, and when I went to the grocery store last weekend the butternut squashes were calling to me. So I thought I would do a little experimenting in the kitchen and see if I could come up with a healthy, dairy-free, quinoa-based “risotto” … and I was super pleased with the results!

{My family was pleased, too … this dish makes great leftovers, which did not last very long in our house!}

– 1 cup uncooked quinoa, rinsed
– 2 cups low-sodium chicken broth
– 1 bay leaf
– 2 cups roasted butternut squash, mashed
– 1/2 cup water
– 1 cup baby spinach
– 1 cup arugula
– 2 tsp minced garlic

Optional toppings:
– slivered almonds
– dried cranberries
– feta cheese
– salt & pepper to taste

1. Cook the quinoa in the low-sodium chicken broth with the bay leaf for seasoning.

2. While quinoa is cooking, warm the garlic in a bit of olive oil in a frying pan. Add the mashed butternut squash and cook on medium-low.

3. After about 3 minutes, pour in the water and stir. The consistency of the squash will becoming more like a thick sauce.

4. Add the spinach and arugula and continue cooking on medium-low until the greens are fully cooked, stirring frequently.

5. Once the quinoa is fully cooked, remove the bay leaf. Pour the butternut squash mixture over the quinoa and mix well to form a “risotto.”

6. Top with slivered almonds, dried cranberries, and feta cheese if desired. {To make this recipe dairy-free, simply skip the feta cheese.}

There you have it! An easy, healthy, filling and nutritious meal! This has been my go-to lunch of the week.

If you liked this post, you might also enjoy these recipes:
– cilantro-lime quinoa with chicken
– veggie-filled pasta bake
– pumpkin pasta

This post is linked up with Menu-Plan Monday!

happy mother’s day!

Posted on May 12, 2013 by dallaswoodburn

I feel so blessed that I am able to celebrate my sweet, kind, beautiful, brilliant mama today!

We went for a morning walk at the beach, and now are relaxing on the couch. Later I’m making chili & corn muffins for dinner and pb cup brownies for dessert. Oh, and I whipped up some apple-cinnamon-oatmeal muffins for breakfast this week. YUM!

I hope it’s a restful, peaceful day for my mom — she deserves it! She works a full-time job managing her department at work, and my whole life she has been a living example that it is possible for women to have fulfilling careers AND be amazing, full-time mothers too! She is not just my mom, she is my best friend. We have shared so many fun memories, from hiking Mt. Whitney together when I was in high school to driving cross-country together when I moved to Indiana for grad school — plus innumerable shopping trips, girl talks, chick flicks, and lunch dates! I know I can call her anytime and she will always be there for me. I love you, Mom!

What are you doing to celebrate the mothers in your life today? Whatever your plans, I hope your day is marvelous!

springtime veggie pasta bake

Posted on April 17, 2013 by dallaswoodburn

Hi everyone! I have a simple, delicious and healthy recipe to share with you today. This meal is simple to make, easily adaptable to your preferences, and is bursting with fresh veggie flavors! Hope you enjoy!

– 1/2 box whole-wheat pasta {I used rotini}
– 1 yellow squash
– 1 green bell pepper
– 2 roma tomatoes
– 1/2 sweet onion
– 1 cup fresh baby spinach
– 1 tbsp minced garlic
– a drizzle of olive oil
– your sauce of choice {I used a combination of tomato sauce & pesto}
– 2 cups shredded cheese {I used an Italian blend}

1. Preheat oven to 350 degrees.

2. Bring a pot of water to a boil and cook the pasta according to package directions.

3. Chop and dice the veggies. Toss them in olive oil and saute them in a large pan on medium heat, until onion and garlic are fragrant and spinach is wilted.

4. Drain the pasta and pour cooked noodles into a large casserole dish. Toss with sauce and veggies until everything is well mixed.

5. Top with shredded cheese.

6. Bake for 15-18 minutes, until cheese is melted and bubbly.

Serve and savor! This is one of those recipes that makes terrific leftovers, too!

What are some of your favorite springtime recipes?

if you liked this post, you might also enjoy:
– easy veggie, potato & sausage bake
– cilantro-lime quinoa with chicken
– tilapia with pineapple salsa

goals & meal-plan for the week of 3/10

Posted on March 10, 2013 by dallaswoodburn

First off, HAPPY BIRTHDAY to my dear friend Erica! I love you so much, sweets! Wish I was there to celebrate with you, but you are in my thoughts!

Erica and I have been friends since seventh grade, more than half our lives. She is thoughtful, witty, brilliant, kind, and an amazing listener. Whenever I am home, we meet up for epic 3-hour chai latte dates at our favorite local cafe, Simone’s. Everyone should be so lucky to have a friend they can talk and talk and talk for hours with, laughing so much their cheeks hurt. I feel so blessed to have her as my friend!

Here’s how I did on my goals this past week:

revise up to page 120 of my thesis novel {I feel like I should be able to cross this off, but technically not sure if I’m up to page 120… I’ve started revising from the beginning forward AND from the end backwards, because when I make changes in the beginning I go ahead and revise the later chapters they correlate with so I don’t miss anything … eventually, I guess I’ll meet in the middle!}
~~blog about Week 9 Act of Kindness Challenge & complete it myself this week~~
~~finish reading Vanishing by Deborah Willis~~
~~finish grading papers for both classes~~
~~send cards to my Gramps and Aunt Shirley~~
~~knit 25 rows of the baby blanket I’m working on~~

And here are my goals for the upcoming week:

revise up to page 180 of my thesis novel
blog about Week 10 Act of Kindness Challenge & complete it myself this week
finish reading Where’d You Go, Bernadette? by Maria Semple
finish grading papers for both classes
finish the baby blanket I’m knitting

What are your goals and menu plans for the week?

This post is linked up at Menu Plan Monday!

creamy blended cauliflower & potato soup

Posted on February 27, 2013 by dallaswoodburn

Look what I got!

Yaaaaay, a stick blender! I’ve been wanting one of these ever since I started cooking more at home and using my regular stand blender to make dishes like homemade hummus. I love my stand blender, but cleaning it out can be a pain — the stick blender appealed to me when making smaller blended dishes like personalized morning smoothies, or …

… creamy blended soups like this one!

As soon as I came across this recipe on Two Peas & Their Pod, I knew I had to try it out with my new immersion blender! It turned out great, and was much easier than I expected. If you don’t have an immersion blender, you could use a regular stand blender to blend this soup in batches. I tweaked it slightly, omitting the cheese and adding potato and kale. Here’s my recipe:

creamy cauliflower & potato soup

– 1 head of cauliflower, cut into florets
– 1 russet potato, diced
– 3 tsp minced garlic
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 celery stalks, diced
– 1 cup chopped kale
– 4 cups vegetable broth
– 2 teaspoons thyme
– 1 tablespoon rosemary

1. Preheat the oven to 400 degrees F.

2. Toss cauliflower and potatoes with olive oil and a dash of salt and pepper. Spread evenly on a cookie sheet and bake for 20-30 minutes, until cauliflower is golden brown.

3. While cauliflower and potato mixture is roasting, saute onion, garlic and celery in olive oil over medium heat for 5-7 minutes. Add vegetable broth, kale, thyme and rosemary and bring to a boil.

4. Add roasted cauliflower and potato. Simmer 20-25 minutes, until vegetables are tender.

5. Using an immersion blender {or in batches in a blender/food processor}, blend the soup until it is smooth.

6. Season with additional salt and pepper, to taste, and serve warm. {Ours tasted perfect paired with these low-fat garlic cheese biscuits!}

This soup was delicious, perfect for a snowy winter night. And I love how healthy it is! Such a creamy soup, without any cream!

Anyone else loving immersion blenders and blended soups?

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if you liked this recipe, you might also enjoy:
– chicken & veggie stew in the crock-pot
– savory pumpkin & kale stew
– my favorite mashed potatoes
– easy sausage, veggie & potato bake

goals & meal-plan for the week of 2/17

Posted on February 17, 2013 by dallaswoodburn

Hi everyone! How is your weekend going? Mine has been fantastic — filled with lots of wonderful Mr. Jude time! Yesterday we did lots of puzzles, had a jam session on the piano, and spent an afternoon at Chuck E. Cheese. And Jude was my little helper at the grocery store, helping me pick out ingredients for my white-chicken chili, which I made last night for Mike’s family. Here he is having fun in the kitchen:

And the weekend would not be complete without some quality cuddle time on the couch!

It breaks my heart to have to say goodbye to this little guy. He is such a sweetheart. I am already looking forward to our next long visit over spring break!

Here’s how I did on my goals from this past week. I feel a lot better about the progress I am making on my thesis novel now that I have scaled back my goals and given myself a little more room to breathe:

~~revise up to page 60 of my thesis novel~~
~~blog about Week 6 Act of Kindness Challenge & complete it myself this week~~
blog about 7: An Experimental Mutiny Against Excess {post is scheduled to be published this week!}
~~clean out and organize filing cabinet~~
~~knit 25 rows of the new scarf I’m working on~~
~~make 3 changes/updates as part of the #28DBC~~

Here are my goals for this upcoming week:

revise up to page 90 of my thesis novel
blog about Week 7 Act of Kindness Challenge & complete it myself this week
publish blog post about 7: An Experimental Mutiny Against Excess
finish grading papers for both classes
take old financial/health documents to the bank to be shredded
knit 25 rows of the scarf I’m working on
prepare for my presentation at The Louisville Conference on Saturday

And here’s some recipes I’m planning to make this week:
– baked fish cakes
– edamame hummus
– cilantro-lime quinoa with chicken
– chopped brussel sprouts with cranberries, pecans & feta cheese
– chocolate turtle cookies

What are your goals + meal plans for this week?

This post is linked up with Menu-Plan Monday!

my valentine’s day plans

Posted on February 14, 2013 by dallaswoodburn

Happy Valentine’s Day!

My lunch today is leftover tilapia, veggies, and — to make things a little special! — a couple of red velvet crinkle cookies. I made them yesterday to deliver to the nursing home along with valentines for my Week 6 Year of Kindness Challenge, and they are just the way I like cookies to be: dense, chewy, soft in the middle and crispy around the edges. YUM!

After I finish teaching, I have plans for dinner and then a late show of the new Nicholas Sparks movie Safe Haven. I’m so excited!

I came across this Valentine’s poster idea from Julie at PB Fingers and I wanted to show you this morning in case anyone is looking for a last-minute gift idea for their sweetie! This one is inexpensive, easy, and pretty dang adorable.

Here’s what you do: leave a trail of Hershey’s kisses from the doorway through the house to the bedroom. Then have a sign waiting like this one, surrounded by more Hershey’s kisses:

Isn’t that such a cute idea?

I’m going to sign off now and get going on my day! I hope your Valentine’s Day is filled with a ton of love, laughter, and of course chocolate! 🙂 What are you doing to celebrate today?

xoxo,
Dallas

other valentine’s posts you might enjoy:
– easy + inexpensive valentine’s day cards
– an adorable owl craft project
– my favorite romantic movies
– 6 simple sweets to make your sweetie for valentine’s day
– hand-crafted valentine’s day decor

2-ingredient pulled pork in the crock pot

Posted on January 30, 2013 by dallaswoodburn

I have another recipe to share with you today as part of the crock-pot challenge issued by Julie at Peanut Butter Fingers! This is actually from a recipe I found on Julie’s site. I’m a big fan of bbq pulled pork sandwiches — but it seemed like a dish that took a lot of time and some sort of fancy meat cooker to pull off, so it’s always been something I’ve ordered in restaurants but never attempted to make on my own.

That is, until now! Julie’s recipe made it look so easy I had to try it. I am SO glad I did!

This is now one of my go-to crock-pot recipes! And perhaps my favorite part: it only needs TWO ingredients! {Plus whatever else you want to use to dress it up!}

2-ingredient pulled pork in the crock pot

– 1 pork tenderloin {I used one that was about 4 pounds}
– 1 can of low-sodium beef broth

1. Place the pork tenderloin in the crock pot and cover with the beef broth.

2. Cook on low for 6-8 hours or high for 4 hours, until pork is cooked through and juicy. Tear it apart with a knife and fork and transfer to a plate for serving.

And that’s it! Here’s what my pork looked like when I arrived home from school:

And it smelled DIVINE! Here’s the result when I turned off the crock pot and transferred the pork to a plate for serving:

Then all I did was plop some pork on a bun, add some Famous Dave’s BBQ Sauce, and I had a delicious homemade dinner to enjoy! The sandwiches paired nice with a light salad and fruit. I’m thinking next time I might add pineapple slices to the top of the pork to make Hawaiian BBQ Pulled Pork Sandwiches!

Another reason I love this recipe? There’s plenty of leftovers for lunch tomorrow! Score! 🙂

What are some of your favorite crock-pot recipes? Have any of you made pulled pork in the crock pot before?

Have a wonderful Wednesday!
-Dallas

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If you liked this post, you might also enjoy:
– crock-pot chicken with black beans & corn
– easy honey-lime chicken enchiladas
– cilantro-honey salmon
– favorite mashed potatoes

***This post is featured on Menu-Plan Monday!

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