30 Minutes & Under

Tom Yum Soup With Shrimp

381719F1-D313-4B75-92B7-C300DAFBCD79I came up with this Shrimp Tom Yum Soup recipe last night, courtesy of quarantine 2020 lol. One of our favorite Thai restaurants has been closed and I have been dreaming of Tom Yum soup so I decided to try making my own. To my surprise, it turned out perfect from the very first attempt and tastes exactly like it does at the restaurant! Michael found this Tom Yum paste at an Asian grocery market (I’ve also seen it at International stores) and it makes this recipe so simple because you have all the great flavors of Tom Yum soup, without having to buy a bunch of ingredients that are difficult to find. I am so excited to share this super easy and fast recipe with you all!

Tom Yum Soup With Shrimp

sofiyababinov
This recipe is a courtesy of quarantine 2020 lol. Michael found this Tom Yum paste at an Asian grocery market and it makes this recipe so simple because you have all the great flavors of Tom Yum soup without having to buy a bunch of ingredients that are difficult to find.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 6

Ingredients
  

  • 1 LB Raw Shrimp peeled, deveined
  • 8 Cups Filtered Water
  • 4 tsp Vegetable Flavor "Better Than Bouillon" Paste
  • 1-3 TBS Tom Yum Paste found in the Asian market, according to your spiciness preference
  • 1 12oz. Can Organic Evaporated Milk
  • 2 15oz. Cans Straw Mushrooms
  • 1/2 Lime to juice
  • 2 TBS Cilantro optional, for garnish

Instructions
 

  • In a large pot, bring 8 cups filtered water to a boil. Once it comes to a boil, add 4 tsp of the vegetable flavor "Better Than Bouillon" paste. Then add 1-3 TBS of the Tom Yum paste, to taste, according to how spicy you prefer your soup.
  • Add the can of evaporated milk and lower the heat to a light boil (low-medium).
  • Add the 2 cans of straw mushrooms (drained and patted dry with a paper towel). Then add the 1 LB raw shrimp. Cook 10-15 minutes until the mushrooms and shrimp completely cook through.
  • Squeeze juice of 1/2 lime into the pot and mix thoroughly. Ladle into bowls and serve hot, with chopped cilantro garnished on top, optionally.

Notes

This soup tastes great the next day, just heat up the amount you need in a small pot. 
Keyword 30 minutes, easy, soup, Thai

Easy Cheesy Chicken Quesadillas

4E59D2D5-04A8-46D9-AA38-D1E2D01C8CD2These super easy and fast Cheesy Chicken quesadillas have been a life saver for me during quarantine 2020. Everyone needs a fast, easy, budget friendly recipe for feeding their family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!

Easy Cheesy Chicken Quesadillas

Easy Cheesy Chicken Quesadillas. This fast, easy, budget friendly recipe was definitely needed for when I need to feed my family on a time crunch. These literally take 5 to 10 minutes to prepare/cook and have on the table. My hubby came up with this recipe several years ago and I’m so excited to share it with you all!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Appetizer
Cuisine Mexican
Servings 1 Quesadilla

Ingredients
  

  • 1-2 TBS Canned Premium Chunk Chicken Breast
  • 2-3 TBS Cheddar Jack Cheese OR Mexican Blend Cheese shredded
  • 1 Raw Flour Tortilla
  • 3 TBS Salsa optional, on the side, to dip
  • 2 TBS Sour Cream optional, on the side, to dip

Instructions
 

  • Put raw tortilla in a pan and set it on low heat. Cook 1 side of the tortilla until it is just cooked through on that side but not yet golden. Flip it over to the other side to fill (step 2).
  • Add 1-2 TBS canned chicken breast to the tortilla, spreading it evenly with a fork.
  • Then add 2-3 TBS shredded Cheddar Jack or Mexican blend cheese on top of the chicken on the tortilla, spreading it evenly with a fork.
  • Fold the tortilla over to close, using a spatula. Cook for a few minutes and then flip to the other side and cook for an additional few minutes until the tortilla is slightly golden on both sides.
  • These taste best served immediately when the cheese is warm and melty inside. Serve with salsa and sour cream on the side for dipping, optionally.
Keyword appetizers, easy, Mexican, under 15 minutes

Thai Coconut Curry Shrimp Soup

F8B60084-6845-4FAB-9CE0-723E54ED7364

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!

Thai Coconut Curry Shrimp Soup

This Thai coconut shrimp soup has quickly become a new favorite soup in our family! You will be surprised at how super fast and easy it is to make, yet the taste is the quality of a Thai restaurant. You can add chicken instead of shrimp or no protein at all. You can have it with the rice or even with rice noodles, we’ve tried both and both ways are delicious!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Soup
Cuisine Thai
Servings 4
Calories 929 kcal

Ingredients
  

  • 1 LB Shrimp peeled, deveined
  • 1 Red Bell Pepper diced
  • 1 Onion finely diced
  • 1/2 TBS Fresh Ginger grated
  • 2 Garlic Cloves minced
  • 2 TBS Red Red Curry Paste
  • 4 Cups Vegetable Stock
  • 13.5 oz. Unsweetened Coconut Milk
  • 1 Cup Jasmine Rice
  • 2 TBS Butter
  • 1 Lime juiced
  • 3-4 TBS Cilantro optional, finely chopped
  • Salt/Pepper to taste

Instructions
 

  • In a small saucepan or rice cooker, cook rice according to package instructions and set aside when done cooking. Meanwhile continue with next steps. 
  • In a large pan, on medium heat, melt 2 TBS butter and add 1 LB shrimp. Sprinkle with salt and pepper to taste and cook until cooked through. Set aside.
  • In a Medium pot, on medium heat, add a drizzle of olive oil. Add in the diced onion, diced red bell pepper and cook until tender, about 5 minutes. Add in the garlic and ginger and cook another minute until fragrant. 
  • Whisk in the red curry paste and mix well. Then whisk in coconut milk and vegetable stock until well combined. Bring to a light boil.
  • Reduce heat to simmer and cook on low for 10-15 minutes until slightly thickened, then add the lime juice. Mix well. 
  • To serve, put rice (or rice noodles) in a bowl, add shrimp, soup broth, and sprinkle with cilantro leaves (optional). 

Notes

This soup reheats well. Keep cooked rice and cooked shrimp separate and add to soup broth when ready to reheat. Reheat in a small pot on low. 
Keyword 30 minutes, easy, shrimp, soup, Thai

Mexican “Pollo Con Crema” Chicken

D7111BFA-230D-45CE-A3EA-161FEFFEAE0F“Pollo Con Crema” is my absolute favorite Mexican chicken dish. I always order it when we go out for Mexican, so of course I had to recreate it at home and I am so glad I did! It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) and highly recommend you make both together for the best Mexican dinner at home!

Mexican “Pollo Con Crema” Chicken

sofiyababinov
“Pollo Con Crema” is my absolute favorite Mexican chicken dish! I always order it when we go out for Mexican food, so of course I had to recreate it at home. It tastes so much better homemade and is fast and easy to make. I pair it with Spanish rice (recipe on my blog) for the best Mexican dinner!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 6

Ingredients
  

  • 2-3 Chicken Breasts boneless, skinless, cut into thin strips
  • 1 8oz. Pack White Mushrooms thickly sliced
  • 1 Large Sweet Onion cut into thin strips
  • 2 Green Bell Peppers cut into thin strips
  • 1 16oz. Container Sour Cream
  • 1.5 Cups Heavy Cream
  • 2 TBS "Better Than Bouillon" Chicken Paste or 1 TBS Chicken Bouillon cube
  • 2 TBS Olive Oil for cooking the chicken
  • 1 tsp Paprika
  • 1/4-1/2 tsp Cayenne Pepper depending on how spicy you prefer it to be
  • Montreal Chicken Seasoning to taste, for cooking the chicken
  • Salt/Pepper to taste

Instructions
 

  • Do the prep work first. Wash and cut all the veggies (mushrooms thickly sliced, onion and bell peppers into thin strips) and cut chicken breasts (into thin strips).
  • Heat 2 TBS olive oil in a large pan on medium-high heat. Add the chicken breast pieces and season with salt/pepper and Montreal chicken seasoning, to taste.
  • Cook the chicken until it cooks all the way through and gets golden on the outside. Then add in the onion, mushrooms, bell peppers, and cook until the onion is soft and translucent and all vegetables are soft and cooked through well.
  • Add in 1.5 heavy cream and 2 TBS "Better Than Bouillon" chicken paste (or 1 chicken bouillon cube). Bring to a boil and simmer for 5 minutes.
  • Stir in the sour cream, sprinkle in 1 tsp paprika and 1/4-1/2 tsp cayenne pepper. Turn burner off and mix well. The cream should be a creamy, slightly thick consistency. If it's not thick, give it 10-15 minutes to stand and it will thicken up!

Notes

If the sauce is not a thick consistency at the end, let it stand for 10-15 minutes and it will thicken up!
Serve with my amazing Spanish rice, some warm tortillas, and Mexican beans or avocado on the side for the perfect Mexican dinner!
Keyword 30 minutes, chicken, easy, Mexican

Spanish Rice (Restaurant Style)

I made this Spanish rice and “Pollo Con Crema” (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.

Spanish Rice (Restaurant Style)

sofiyababinov
I made this Spanish rice and "Pollo Con Crema" (chicken in sour cream sauce dish, posted on my blog) for dinner and they both turned out amazing!!! My husband said it tastes better then the restaurant dishes and I completely agree with him! This Spanish rice is super easy to make and pairs well with any Mexican dish or even taco’s. I highly suggest making it with my “Pollo Con Crema” recipe.
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Prep Time 10 minutes
Course Main Course
Cuisine Mexican

Ingredients
  

  • 2 Cups Jasmine Rice
  • 1/4 Cup Olive Oil
  • 4 Cups Chicken broth I used “Chicken Better Then Bouillon” paste with 4 cups water
  • 12 oz. Salsa Mild
  • 2 Garlic Cloves minced
  • 1 tsp Salt
  • Pepper to taste a dash
  • Cumin to taste a dash

Instructions
 

  • Make 4 cups of chicken bouillon and set it aside. In a large skillet, heat oil on medium heat.
  • Add rice to the skillet and cook until it starts to crisp to a golden color. About 3-5 minutes, stirring continually so you don't burn it.
  • Add the chicken broth, salsa, garlic cloves, salt, pepper and cumin into the skillet with rice and mix gently to combine.
  • Stir rice and cover the skillet. Simmer on low heat for 30-40 minutes until rice is cooked through and there is no liquid left. I opened the skillet and gently mixed the rice with a spatula 2-3 times while it was cooking to prevent it from sticking to the skillet.

Notes

Try this Spanish rice recipe with my “Pollo Con Crema” (chicken in a white sour cream sauce) recipe, also posted on my blog.
Keyword Mexican, rice, side dish

Crock Pot Creamy Italian Chicken

5EAE7DED-288A-4A6C-A89F-72EE8E5796D6This Crock Pot Creamy Italian Chicken is a new week night favorite dinner recipe in our house. Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! I got the recipe from my friend Jacqueline who so graciously made this dish for us once and shared the recipe with me. It’s so fast and easy to prepare, the crockpot does all the work! Serve with rice, pasta, or mashed potatoes. I hope you love this dish as much as we do!

Crock Pot Creamy Italian Chicken

sofiyababinov
Perfectly seasoned slow cooked chicken in a creamy, dreamy, satisfying sauce that I pour all over my rice. I could probably just eat the sauce by the spoonful! Fast and easy to prepare, the crockpot does all the work. Serve with jasmine rice, mashed potatoes, or pasta.
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Slow Cooker

Ingredients
  

  • 2.5 LB 4 Chicken Breasts organic
  • 1 8 oz. Block Cream Cheese  softened
  • 2 10.5 oz. Cans Cream of Chicken Soup
  • 1 0.7 oz. Packet Dry Italian Salad Dressing
  • Montreal Chicken Seasoning to taste
  • Cooked Jasmine Rice, Pasta, or Mashed Potatoes to serve with

Instructions
 

  • Wash the chicken breasts and pat dry. Put them in the crockpot and sprinkle Montreal chicken seasoning all over the top of chicken breasts, to taste.
  • In a bowl, mash up the softened cream cheese with a fork. Add in the cream of chicken soup and dry Italian seasoning salad dressing. Mix well with a fork. Don’t worry if the cream cheese is a bit clumpy, it will soften and get smooth while cooking.
  • Pour the cream cheese mixture into the crockpot over the chicken breasts.
  • Cook on low for 4 hours, or on high for 2 hours, until the chicken is cooked through and the sauce is smooth and creamy. I prefer to slow cook, if time permits.
  • Serve hot over rice, pasta, or mashed potatoes. Our favorite way to eat it is over Jasmine rice! Look at this creamy, dreamy, satisfying sauce!

Notes

Serve this chicken over rice, pasta, or mashed potatoes.
Keyword chicken, crockpot, easy, Italian

Shrimp In A Garlic, Lemon, White Wine Sauce

dfb76aab-2442-4ce1-9ed1-5a0129e98200This recipe was inspired by an Instagram friend (don’t ya’ll love social media?) and I created it today to satisfy my shrimp craving. Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.

Shrimp In A Garlic, Lemon, White Wine Sauce

sofiyababinov
Luscious shrimp in a delectable garlic, lemon sauce. Super fast and easy to make. Pairs perfectly with white rice or pasta for a busy week night dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine Italian
Servings 4

Ingredients
  

  • 2 LB Shrimp raw, peeeled, deveined
  • 2 TBS Butter for frying
  • 1/2 Cup White Wine
  • 1 TBS Parsley dry flakes or fresh
  • 2 Garlic Cloves minced
  • 1/2 TBS Mrs.Dash or any salt-free seasoning blend
  • 1 tsp Onion Salt
  • 1/2-3/4 tsp Paprika depending on your spice preference
  • 1 tsp Salt
  • 1/4 tsp Pepper
  • Rice or Pasta to serve with

Instructions
 

  • Peel and devein the shrimp. Rinse shrimp thoroughly and pat dry with a paper towel. Have the spices and all ingredients ready. Start cooking the rice or pasta.
  • Heat 2 TBS butter in a large skillet. Add the shrimp and sprinkle with the spices. Mix often so the shrimp cooks through evenly.
  • When the shrimp cooks through, add the white wine. Simmer the shrimp on low until the rice or pasta is done cooking, 5-10 minutes.
  • Lastly, add the minced garlic cloves and dried or fresh parsley. Keep covered, until ready to serve.
Keyword easy, seafood, shrimp, under 15 minutes

Garlic, Lemon, Herb Baked Salmon

6E1B01DE-0795-4B7B-B9AE-CBA72D9873A2This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad. I got this recipe from my friend Candice, and it became an instant favorite in our family!

Garlic, Lemon, Herb Baked Salmon

sofiyababinov
This garlic, lemon, herb baked salmon is absolutely delicious!!! Just a few minutes to prep and bakes in only 10-15 minutes! It is so juicy and flavorful, it tastes just like a gourmet restaurant salmon dish. I usually pair it with mashed potatoes, rice, or a salad.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 6

Ingredients
  

  • 1 2.5 LB Salmon Fillet
  • 3 TBS Olive Oil
  • Salt/Pepper to taste
  • Garlic & Herb Spice salt free. to taste
  • 1 Lemon to squeeze out the juice

Instructions
 

  • Wash the salmon fillet and tap it dry with paper towels. Line a baking sheet with foil (or use a glass baking dish) and brush the foil (or baking dish) with about 1.5 TBS olive oil.  Lay the washed/patted dry salmon fillet on the oil brushed foil (or baking dish). Brush another 1.5 to 2 TBS olive oil all over the salmon fillet evenly.
  • Preheat the over to the broil setting. Squeeze the lemon juice from 1 lemon onto the salmon fillet. Sprinkle salt & pepper on it. Then generously sprinkle the garlic & herb (salt-free) spice all over the salmon fillet. Using a cooking brush, rub the oil, lemon juice, and spices together on the salmon fillet.
  • When the oven preheats to broil, stick the salmon fillet in the over and let it bake on broil for 10 minute, uncovered. Then turn the oven off and let the salmon bake another 2 to 4 minutes, until slightly golden on top.
  • Take it out of the oven when ready to serve, cut as desired. I like to pair this salmon with mashed potatoes, rice, or a salad.

Notes

I like to pair this salmon with mashed potatoes, rice, or a salad.
Keyword 30 minutes, easy, Salmon, seafood

Tomato, Cheese, Black Olive Appetizer Salad/Spread

93670225-FD1C-4A14-8DCD-8C2291CF7917This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.

Tomato, Cheese, Black Olive Appetizer Salad/Spread

sofiyababinov
This tomato, cheese, and black olive salad is so delicious! It can be eaten as a traditional European side salad or as a spread on some baked baguette bread. No cooking required and can be made a day in advance or right before you eat it, however I prefer to make it at least a few hours in advance to give the flavors time to blend.
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Prep Time 15 minutes
Course Side Dish
Cuisine European

Ingredients
  

  • 1 8 oz. Block Mozzarella Cheese shredded
  • 1 10 oz. Pack Baby Tomatoes
  • 1 6 oz. Can Large Pitted Black Olives
  • 4-6 TBS Mayonnaise to taste
  • 1-2 Garlic Cloves minced

Instructions
 

  • Wash tomatoes and add them to a big bowl. Add (drained) can of olives, shredded mozzarella cheese, minced garlic, mayonnaise and mix gently together. Cover bowl and refrigerate overnight or until ready to serve.
  • Serve as a side dish salad, or on some baked baguette bread as side sandwiches. Delicious either way!
Keyword appetizers, European, side dish

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I’ll cover how to cook the ground beef and all the sides and condiments you’ll need.

How To Make Taco’s

Everything you need to know to have a successful taco night at home! I'll cover how to cook the ground beef and all the sides and condiments you'll need.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 8

Ingredients
  

  • 2 LB Ground Beef
  • 2 TBS Olive Oil for cooking the ground beef
  • 2 1.25 oz. Packets Taco Seasoning Mix 40% less sodium
  • 2 Boxes Taco Shells
  • 1 Large Tomato
  • 1 Romaine Lettuce
  • 1 8oz. Block Sharp Cheddar Cheese shredded
  • 1 16oz. Mild Taco Sauce optional, to top
  • 1 16oz. Container Sour Cream optional, to top

Instructions
 

  • Do all the prep work first. Wash and chop up the Romain lettuce, set aside in a plate. Wash and finely chop up the tomato, set aside in a plate. Shred the block of Cheddar Cheese, set aside in a plate.
  • In a large saucepan on med-high heat add 2 TBS olive oil. When the oil heats up, add the ground beef, break it into pieces using a spatula.
  • Add the packets of taco seasoning. You need 1 packet of seasoning for 1 pound of ground beef. I use a 40% less sodium brand because I don’t like my ground beef too salty. Mix thoroughly and cook until the ground beef has browned and is completely cooked through, about 15-20 minutes. Meanwhile bake the taco shells on 350 degrees in the oven for 5-7 mins until hot and crisp (be careful not to burn them).
  • Set up a “taco station” on the table with all the toppings in plates, the ground beef, taco shells, taco sauce, and sour cream. Everyone can build their own perfect taco!
Keyword 30 minutes, easy, Mexican