we’ve all been asked to hunker down, stay home, and effectively wait COVID-19 out. life is changing, at least in the short term. and no matter how long this plays out, there will be long term effects and impacts. that’s the reality. but we’re going to continue to be here for each other. support each other. and love each other. and from us over here at style at a certain age —beth, junior style, kelly, oscar, and ollie—we’re going to continue to bring you distractions during the upcoming months. and since most, if not all of us are at home, we rounded up our top 5 favorite recipes from the past 6 months. here the are in no particular order.
in honor of living in the low country, today i’ve pulled together a sheet pan low country boil. it absolutely could not be easier. and it absolutely could not taste any better. the key ingredient here is Old Bay Seasoning. so check your spice closet and make sure you have it.
other than that, we’re simply going to throw together a few starches and proteins, mix, and bake. the shrimp and andouille sausage pair perfectly with with the potatoes. and they’re all set off by the citrus/spice combination. i can’t wait to hear in the comments what you think of this recipe!
- 1 lb. baby red potatoes, quartered
- 1 1/2 lb. raw medium shrimp, peeled and deveined
- 2 ears of corn, cut crosswise into 4 pieces each
- 2 links smoked andouille sausage, thinly sliced
- 2 lemons, sliced
- 1 tsp. garlic powder
- 1 tbsp. Old Bay seasoning
- 2 tbsp. melted butter
- 2 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. Freshly chopped parsley, for garnish
- FOR OLD BAY MAYO
- 1/2 c. mayonnaise
- 2 tbsp. finely chopped fresh chives
- 1 tsp. Old Bay seasoning
- 1 tsp. Dijon mustard
- Juice and zest of 1/2 a lemon
- Preheat oven to 425°. In a large pot of salted boiling water, cook potatoes until just tender, about 10 minutes. Drain.
- In a large bowl, combine cooked potatoes, shrimp, corn, sausage, lemons, garlic powder, Old Bay, melted butter, and oil and season with salt and pepper. Toss until combined, then divide between two large baking sheets.
- Bake until shrimp is cooked through and corn is tender, 13 to 15 minutes.
- MAKE OLD BAY MAYO
- In a small bowl, whisk together mayonnaise, chives, Old Bay seasoning, Dijon, and lemon juice and zest.
- Garnish dish with parsley and serve with Old Bay Mayo.
i’m bringing you an old family favorite today: chicken noodle soup for the soul. it’s the perfect winter dish. super simple and unbelievably tasty. the recipe calls for rotisserie chicken. if you look, you can find organic or substitute the chicken entirely for your leftover turkey. both work great. and be sure make extras: this soup freezes and will be waiting for you if you catch a winter cold.
- Rotisserie Chicken (prepared)
- 2 cups chopped celery
- 2 cups chopped carrots
- 1 large yellow onion, chopped
- 6 Tbsp butter
- 96 oz chicken broth
- 12 oz (1 package) wide egg noodles
- 1/3 cup corn starch
- 1/4 cup water
- Place the carrots, celery, onions, butter in a large stock pot on medium high heat and saute until the vegetables are tender, about 5-10 minutes
- Place the entire chicken on top of the vegetables and then pour the broth over the top. Bring the pot to a boil, then reduce heat to a low simmer for 30 minutes.
- While the soup simmers, mix the cornstarch and water until the cornstarch is complete dissolved. At the end of the 30 minutes, remove the chicken from the soup and pour the cornstarch mixture into the broth slowly while continuously stirring. Once it is all combined, stir in the noodles and let them cook 6-8 minutes or until just tender.
- While the noodles are cooking, remove the chicken meat from the bones and chop it into bite sized pieces. When the noodles are tender, stir the chicken in and mix well.
do you love the flavor of Buffalo hot wings, but want to skip the unhealthy fried food this Super Bowl Sunday? this recipe is just the ticket, it combines all the Buffalo-style hot wing flavors in one crunchy bite: buffalo chicken celery boats. keto-friendly and so easy because the recipe calls for a store-bought rotisserie chicken. i made it according to the recipe, but you could certainly dial up or down the hot sauce or the mayonnaise. you can omit the ranch dressing or the blue cheese crumbles, it’s totally up to you – make it your own! it will be a winner no matter what.
- 1/3 c. Frank's hot sauce
- 2 tbsp. mayonnaise
- kosher salt
- Freshly ground black pepper
- 2 c. shredded rotisserie chicken
- 4 stalks celery, cut into 3" pieces
- 1/3 c. crumbled blue cheese
- Ranch, for drizzling
- chives, for garnish
- In a medium bowl, whisk together hot sauce and mayo and season with salt and pepper. Pour over shredded chicken and mix to combine.
- Spoon chicken mixture into celery boats.
- Top with blue cheese, drizzle with ranch and garnish with chives.
we are going meatless this week with a creamy garlic butter mushroom recipe that can be eaten alone, or over anything you can imagine – pasta, rice, quinoa, whatever your fancy! i decided to go with zoodles, zucchini noodles. zoodles really satisfy my pasta craving, and they were especially good topped with these creamy dreamy Tuscan mushrooms!
i was able to find pre-spiraled zoodles, saving me the step of cutting them on my own. but if you don’t already have one, a spiralizer is a very handy kitchen gadget, making it easy to create pasta substitutions.
for the preparation, i sautéed them in a little bit of olive oil, seasoning with salt to taste. i like them to be al dente, so the sauté really only took about 3 minutes.
- 2 tablespoons salted butter
- 4 cloves garlic, finely diced
- 21 oz (600 g) mushrooms, washed and dried with paper towel
- 1 small onion, chopped
- 1/2 cup white wine, (OPTIONAL)
- 5 oz (150 g) jarred sun dried tomato strips in oil, (reserve 1 tablespoon of the jarred oil for cooking)
- 1 1/2 cups heavy cream, (SEE NOTES)
- Salt and pepper, to taste
- 3 cups baby spinach leaves, washed
- 1/2 cup fresh grated Parmesan cheese
- 1 teaspoon cornstarch, OPTIONAL — (mix cornstarch with 1 tablespoon water for a thicker sauce.
- 1 teaspoon dried Italian herbs
- 1 tablespoon fresh parsley, chopped
- Heat a large skillet over medium-high heat. Melt the butter and sauté onion until transparent; add the garlic and cook until fragrant (about one minute). Cook the sun dried tomatoes and oil in with the butter for about 2 minutes to release all of their flavours. Cook mushrooms in the tomato flavours for about 5 minutes.
- Pour in the white wine or broth (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. (SKIP THIS STEP IF YOU WISH.)
- Reduce heat to low-medium heat, add the cream and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.
- Add in the spinach leaves; allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce. (For a thicker sauce, add the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.)
- Mix in the herbs and garnish with parsley.
- Serve over mashed cauliflower, zucchini noodles or steamed veg. Alternatively, serve over pasta, mashed potatoes or rice.
- Substitute heavy cream with light (reduced fat) cream or half and half. Half and half is made from equal parts light cream and milk.
a few weeks ago, i tried Trader Joe’s cauliflower pizza crust. i really enjoyed their ready-made cauliflower crust and will definitely make it one of my regular purchases from Trader Joe’s. another cauliflower-based ingredient i wanted to try is the cauliflower gnocchi. traditional Italian gnocchi is made from potatoes, wheat flour, egg and salt. while potato gnocchi dumplings are healthier than pasta, i wanted to keep my meal low in carbs, and higher in fiber. cauliflower is a less starchy vegetable and is a perfect substitute.
this recipe calls for regular potato gnocchi, to be cooked directly in the pan with the cream mixture. since i substituted the cauliflower gnocchi and i wanted it to maintain its crispiness, i cooked the gnocchi according to its skillet directions on the package and then stirred the gnocchi into my sausage, kale and cream mixture at the end before plating in my serving dish.
it turned out beautifully! the gnocchi had crispy edges and a soft, pillowy interior. just like the potato version. the flavor is light and just like potato gnocchi, the recipe possibilities are endless.
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- Milk Italian sausage
- Olive oil
- Yellow onion
- Low-sodium chicken broth
- Heavy cream
- Parmesan cheese
- Brown sausage in skillet in olive oil. Transfer to plate leave 2 tsp oil in skillet.
- Saute onion then saute with garlic.
- Pour in broth and milk and bring to a simmer. Add in kale, cover skillet and let steam until wilted.
- Toss in gnocchi, season with pepper. Cover and cook until tender and most of the liquid has been absorbed.
- Toss in cream, parmesan and cooked sausage.