Author: aimeesapronblog

pulled pork over corn cakes

Tonight’s goal was to prepare a quick dinner with just a limited amount of protein, but also something that would still fill a family of five. I got some help from the grocery store by buying already cooked pulled pork. 14 ounces to be exact…this was going to be a test.

Of course making pulled pork from scratch is so easy, but it wasn’t about the difficulty today, it was about time. Check out my Instagram highlights to see how I made this on the spot: https://www.instagram.com/stories/highlights/18060242869142253/

pulled pork over corn cakes

makes 5 servings

  • 14 ounces of cooked pulled pork
  • 1 can of corn, drained
  • 1 cup of your favorite corn bread mix
  • 1 egg
  • 1/2 a cup of milk
  • 2 tablespoons oil
  • 1/2 a red onion, sliced
  • 4 mini-bell peppers sliced
  1. In a skillet, add 1/2 a teaspoon of olive oil to a pan over medium-high heat and add the onions and peppers. Cook until golden brown and set aside.
  2. In a medium bowl, add 1 egg, the drained can of corn, the corn bread mix and milk. Combine until the consistency of a slightly thick pancake mix.
  3. In the same skillet, add a little more oil over medium-high heat and add a generous tablespoon of the batter to the pan. About three cakes to a pan.
  4. Cook until golden brown on one side and flip. Then set aside once cooked through.
  5. Meanwhile, heat the pulled pork according to manufactures directions. Set aside.
  6. To assemble, lay 2-3 corn cakes on the plate, then top with cooked veggies and pulled pork. Add whichever toppings you prefer. I added, feta cheese, avocado, tomato and cilantro.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

quick & flavorful tapas

Tonight’s meal is more about crafty assembly and less about cooking. Tonight’s meal is many things. It is…

  • Capital Q Quick
  • Capital F Flavorful
  • Can be great for entertaining
  • Is excellent after a long day
  • Can be made very fast

My favorite way of eating is Spanish…the tapas way. I love a bunch of little plates of different items. This dinner plays well for tapas. Here’s what you need…

quick & flavorful tapas

  • Bagels – I prefer the gluten free Everything Bagel from Trader Joe’s
  • Cream cheese
  • Optional: everything bagel seasoning
  • Smoked salmon
  • Olive oil
  • Capers
  • Endive
  • Apple, diced
  • Goat cheese
  • Walnuts
  • Honey
  • Tuna in water
  • Mayonnaise
  • Lemon Pepper
  • Pepper
  1. Start by removing the salmon from the package and placing in an overlapped pattern on a serving dish. Drizzle with olive oil and sprinkle with pepper and capers.
  2. Slice bagels in half and toast if preferred, then slather with cream cheese and finish with everything bagel seasoning. I like to eat with the smoke salmon.
  3. Cut the ends off the endive and lay each petal on a serving dish.
  4. In a small bowl, combine the drained tuna, lemon pepper and tablespoon of mayo together.
  5. Spoon the tuna mixture into half of the petals.
  6. In a small bowl combine the goat cheese, diced apple and walnuts together. Scoop into the remaining endive petals and drizzle with honey.

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shortcut huevos rancheros

This is a very busy time for me at work. Five times a year I am glued to my chair for about a week. All my focus is on excel charts and software programs and when I get home I feel like I have run a marathon. Not only that, but I’m yearning for a little comfort in the form of food.

I knew I wanted to make something quick and simple and huevos rancheros came to mind. Of course I add in shortcuts to help me get to plating faster, but the shortcuts do not mean I am short on flavor.

Check out my highlights on my Instagram page: https://www.instagram.com/stories/highlights/17899739191355486/

shortcut huevos rancheros

makes 2 servings

  • 4 eggs
  • 4 corn tortillas
  • 2 tablespoons of oil
  • 2 tablespoons of cheese for crumbling, I used queso fresco
  • 1 small can of tomato sauce
  • 1 small can of green chiles
  • 1 teaspoon crushed garlic
  • 1 teaspoon ground cumin
  • Salt & pepper to taste
  • Optional: guacamole & cilantro for sprinkling
  1. Start by heating a skillet on medium-high and add the oil to the pan.
  2. Carefully lay one corn tortilla at a time in the pan and lightly fry on both sides.
  3. Set aside on a paper towel to drain.
  4. Once all four tortillas are cooked, turn the heat down to low and add in the crushed garlic, tomato sauce, green chiles and cumin.
  5. Stir to combine.
  6. Once the sauce is bubbly, add the four eggs in, creating a small well for each egg.
  7. Sprinkle with a little salt and pepper and cover with a lid letting it simmer until eggs are cooked to your liking.
  8. Put two fried corn tortillas on a plate and top each with one cooked egg.
  9. Pour the sauce over the top.
  10. Finish with a sprinkling of cheese and cilantro and a dollop of guacamole.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

chicken & veggie gnocchi

It’s Thursday night which means it’s another REMIX night in our household. Each week usually on Thursday, I will look in the fridge and pantry and pull out any leftover meats, veggies that we need to use up and add in a few fresh ingredients. The outcome, never planned is always delicious.

Tonight I had about a cup of cooked chicken left from the week. Definitely not enough to feed a family of 5 so I stretched it out with veggies and a frozen bag of cauliflower gnocchi I stashed away.

Don’t be afraid to remix it at your house and let the goal to not have waste be your motivation. Check out my Highlights on Instagram for inspiration:https://www.instagram.com/stories/highlights/17966190886283232/

chicken & veggie gnocchi

makes 4 servings

  • 1 cup cooked chicken
  • 1 zucchini, diced
  • 1/2 a red onion, diced
  • a cup of broccoli, florets separated
  • 1/4 cup frozen peas
  • 1 bag frozen gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan
  • Salt & pepper to taste
  • Red pepper flake to taste
  1. Heat a skillet to medium-high and add a tablespoon of olive oil.
  2. Add the onion, zucchini and broccoli and and cook until lightly brown.
  3. Add in the frozen gnocchi and stir to combine. You can also put the lid on to help the gnocchi cook through.
  4. Next add in the chicken and frozen peas and cooked until warmed through. Add S&P to taste.
  5. Lastly, sprinkle with a pinch of red pepper flake, drizzle in the heavy cream and top with Parmesan cheese.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

skirt steak

My favorite way to cook a skirt steak is not on the grill…it’s on a skillet! It’s truly a one pan dinner and makes for a quick weeknight meal. The way you serve it is full of possibilities. Family style with a side of quinoa and charred veggies like I did tonight. Or with warm tortillas eaten as tacos. If you do have leftovers, you can serve it on top of lettuce and all the accouterments to make a great steak salad.

TIP! A tip I have for you as well is all about how you cut the meat – any meat. Asses the meat. Look at the way the grain runs along the meat, and then cut against it. The grain are simply muscle fibers in the meat that can make meat chewy and tough if cut incorrectly. Cutting against the grain will ensure you have not only a juicy cut of meat but also a tender one.

Be sure to check out my step-by-step video on Instagram in my highlight videos titled: Skirt Steak. https://www.instagram.com/stories/highlights/18086050294012603/

skirt steak

  • 1 package of skirt steak
  • 1 tablespoon of chili powder
  • Salt & pepper to taste
  • 1/2 teaspoon of olive oil
  1. Bring a skillet to medium-high heat and add the olive oil in.
  2. Season your skirt steak with chili powder, salt & pepper on one side.
  3. Place the skirt steak seasoned-side down in the skillet and leave it alone. Do not flip the steak for several minutes, maybe 7-10 minutes.
  4. TIP! When you start to see blood pooling at the top of the skirt steak, the steak is about ready to be flipped. Season the other side and then flip the steak to cook on the other side an additional 5-7 minutes.
  5. Once the steak is done, remove to a cutting board and tent a piece of foil over to let the meat rest for about 5 minutes.
  6. TIP! Allowing the meat to rest under the foil will let the juices go back to the center and keep your steak juicy.
  7. After the meat has rested, cut against the grain about a half-inch in thickness.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

dos tacos – beef & squash

Last week I was on a health kick, and now I am back to normal…ha! I love Mexican food! It is part of my heritage and also big here in Texas.

I made a Tex-Mex taco with ground beef and spices and I also made a squash and onion taco which is my new favorite. I actually prefer it over the meat version and I feel quite satisfied!

The squash I used looks like a zucchini however it’s smaller, wider and has a lighter green color with white stripes. Sometimes called a tatuma squash, you can commonly find it in stores also called Mexican squash.

Mexican or Tatuma Squash

Here’s how I made the tacos:

squash tacos

makes 5-6 servings

  • 1 Mexican squash, diced
  • 1/2 a red onion, diced
  • Salt & pepper to taste
  • 1 teaspoon olive oil
  • Tortillas for serving, I used corn
  • Queso fresco & cilantro for topping
  • In a skillet heat up a teaspoon of olive oil.
  • Add the diced red onion first and let is brown slightly.
  • Then add the diced squash in. Season the onions and squash with salt and pepper to taste.
  • Serve on a taco with a sprinkling on queso fresco & cilantro!

beef tacos

makes 5-6 servings

  • 1 lb. ground beef, I use 85/15
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon olive oil
  • Salt & pepper to taste
  • Shredded cheese, diced tomatoes and cilantro for topping
  • In a skillet add the olive oil and ground beef.
  • Add all four spices to the beef and brown completely.
  • Serve on a taco with a sprinkling of cheese, tomato and cilantro!

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

ny cheesecake

I am no baker, but I do think I am a pretty good cook. I have nothing against baking – after all I do love cookies and cakes – but the precision it takes to bake is not for me. I like to cook the way Bob Ross used to paint. A blank canvas with so many possibilities. No measurements – just a little this and a little that. In the end, it was always a masterpiece.

I say all this to tell you that this NY cheesecake that I BAKED, is easy and GOOD! The recipe was given to me by a sweet friend who is a PHENOMENAL baker. I hope you like it too!

ny cheesecake

  • 15 graham crackers, crushed
  • 2 tablespoons butter, melted
  • 4 – 8 oz packages of cream cheese
  • 1 1/2 cups sugar
  • 3/4 milk
  • 4 eggs
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 1/3 cup all purpose flour
  • Note: I made my cheesecake completely gluten free by using gluten free graham crackers & flour
  1. Preheat oven to 350 degrees and grease a 9 inch springform pan.
  2. In a medium bowl, mix graham cracker crumbs with melted butter and press into the bottom of your pan.
  3. In a large bowl, mix cream cheese with sugar until smooth.
  4. Blend in milk and then add eggs one at a time.
  5. Mix in sour cream, vanilla and flour until smooth.
  6. Pour filling into prepared crust.
  7. Bake in preheated oven for 1 hour. Turn the oven off and leave the cake in the oven for 5 to 6 hours to prevent cracking.*
  8. Chill in the refrigerator until serving. *I left the cheesecake in the oven for 1 hour after baking and then chilled. It had a crack in the middle which I place strawberries and blueberries over.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

tomato pie

Tomato pie anyone? I’ve never had one or made one but the idea of one gives me instant back porch swinging, overlooking the pond on a breezy summer day vibes.

I didn’t want to make this complicated so I tried to only use a few ingredients and I’ve got to say it turned out very good. My only tweak next time may be to use fresh basil instead of dried.

You can watch me put my pie together here: https://www.instagram.com/stories/highlights/17868457591430673/

tomato pie

  • 2 beefsteak tomatoes, de-seeded and chopped. I left three slices whole for the top
  • 1 frozen pie crust, mine is gluten free from Sprouts
  • 1/2 a red onion, diced
  • 1 teaspoon olive oil
  • 1 teaspoon dried basil
  • Salt & pepper to taste
  • 2 heaping tablespoons of mayonnaise
  • 1 cup of shredded cheese, I used a mixture of mozzarella and cheddar
  • 1 teaspoon Worcestershire sauce
  1. Thaw your pie crust from frozen and follow the directions to pre-bake or par-bake. Then set aside.
  2. Add olive oil to a skillet and onion and cook until golden brown. Set aside.
  3. Chop tomatoes removing seeds and as much juice as you can. Place on a sheet tray, sprinkle with salt and bake at 400 for about 10-15 minutes. Set aside.
  4. In a small bowl, combine the mayo, cheese and Worcestershire sauce, and pepper to taste. Set aside.
  5. Now start layering, first with the onions, then the tomatoes, and then the cheesy mixture.
  6. Lastly top the pie with the three whole tomato slices.
  7. Bake at 400 degrees for about 10 minutes or until golden and bubbly.

I served my pie with a side salad and mini charcuterie board. Check out my perfect charcuterie recipe here: https://aimeesapron.net/2019/06/23/the-perfect-charcuterie-board/

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

coconut lime chicken

Did I mention we just got back from vacation? We were in sunny Florida and we had access to tasty and tropical food. Today, I am bringing some Florida to my kitchen with coconut and lime for healthy dinner #4 this week. Here’s how I made it.

coconut lime chicken

makes 3-4 servings

  • 2 boneless skinless chicken breasts
  • Salt & pepper to taste
  • 2 teaspoons oil, I used avocado oil
  • 1 teaspoon crushed garlic
  • 1/2 a small red onion, sliced
  • 1/2 a 13.5 ml can of unsweetened coconut milk
  • Juice of 1 1/2 limes
  • Zest of 1 lime
  • 1/2 teaspoon agave
  • 1 teaspoon cumin powder
  • A pinch of red pepper flake
  • Optional: toasted slivered almonds
  • In a skillet over medium to high heat, add a teaspoon of oil.
  • Season the chicken on both sides with S&P and then add to the skillet.
  • Cook the chicken until brown and then set aside. I sliced the chicken but you can leave it whole.
  • In the same skillet, add another teaspoon of oil, the garlic, cumin and red pepper. Stir.
  • Then add the coconut milk, agave, lime juice and zest. Let the sauce come to a simmer.
  • Add the chicken back into the sauce to heat through.
  • Serve with rice or quinoa and top with toasted almonds.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/

stuffed zucchini boats

This dinner came together quickly for two main reasons. 1. The meat in this dish was chicken that I prepared in the Instant Pot on Sunday evening. 2. I used a handy kitchen gadget – the toaster oven – which really sped things up without heating up my entire kitchen.

Not only is this dinner on the healthier side, but it also leaves you feeling satisfied, not hungry.

Check out the step-by-step process by looking for Zucchini Boats in my Highlights on my Instagram page: https://www.instagram.com/stories/highlights/18056789197084351/

chicken stuffed zucchini boats

makes 3 servings

  • 3 zucchini
  • 1 1/2 – 2 cups shredded chicken
  • 1/2 a small red onion, diced
  • 1 tablespoon olive oil
  • 1 teaspoon olive oil
  • Salt & pepper to taste
  • 1/4 cup BBQ sauce
  • 1 cup shredded cheese
  • Optional: 2 chipotles in adobo, chopped
  • Optional: Ranch dressing to drizzle on top
  1. Start by preheating your oven to 350 degrees.
  2. Cut the ends off each zucchini and cut in half lengthwise.
  3. Using a melonballer or small spoon, scoop the inside of the zucchini out.
  4. Place the zucchini boats on a tray and drizzle about 1 teaspoon of olive oil or avocado oil over the boats, and season with salt & pepper.
  5. Place the zucchini in the oven for about 10 minutes.
  6. In the meantime, add the tablespoon of olive oil to a skillet and saute the red onion.
  7. Add the chicken, chipotles and BBQ sauce to the skillet and cook until warmed through.
  8. Take the zucchini out of the oven and fill each both with the chicken mixture.
  9. Top with shredded cheese and put the zucchini back in the oven for about 5 minutes.
  10. Serve with a drizzle of ranch dressing on top.

Please follow me @aimeesapron on Instagram for more recipe ideas daily! https://www.instagram.com/aimeesapron/