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15 Easy One-Pot Recipes for Date Night

skilletchickenzucchiniparmesanWork. Meetings. Appointments. Playing Taxi Cab. Taking the kids to soccer practice. Helping with Homework. Choir Practice. The list just goes on and on. And after all that who has time for some quiet alone time with your spouse or significant other? Let alone stand over a hot stove and cook a gourmet meal. But don’t fret; Sunshine is here to save the day or night in this case. I’ve discovered 15 Easy One-Pot Recipes that you can re-create together for a special date night in. So light some candles, turn on some slow jams and open up a bottle of your favorite wine. It’s time to unplug and connect with some good food & adult conversation!

Lips XO, Sunshine

1. Baked Chicken with Tomatoes & Garlic: Get the recipe on Brooklyn Supper

2. Skillet Chicken & Zucchini Parmesan: Get the recipe on Simple Bites

3. Potato, Kale & White Bean Hash: Get the recipe on Beard & Bonnet

4. Creamy Baked Millet w/ Butternut Squash: Get the recipe on Autumn Makes And Does

5. Barbeque Shrimp – New Orleans Style: Get the recipe on Wonky Wonderful53a065d1f094b_-_cos-05-one-pot-meals-new-orleans-shrimp-de

6. Mushroom Skillet Lasagna: Get the recipe on Savory Simple

7. Crispy Chicken Legs and Brussels Sprouts: Get the recipe on So Let’s Hang Out!

8. Saffron Shakshouka: Get the recipe on Brooklyn Supper

9. Spicy roast chicken with Carrots, Olives & Lemon: Get the recipe on The Crumb Blog

10. Slow Cooker Tuscan Tortellini Soup: Get tuscantortellini_fromabove-noshthe recipe on Nosh & Nourish

11. Sriracha Lime Chicken Skillet: Get the recipe on Running To The Kitchen

12. Chicken & Eggplant Sauté: Get the recipe on Lexi’s Clean Kitchen

13. Skillet Spaghetti: Get the recipe on Julie’s Eats & Treats

14. Thai Basil Cashew Chicken Skillet: Get the recipe on Running To The Kitchen

15. Saucy Chicken: Get the recipe on Diethood

Photo Credits: Simple Bites, Wonky Wonderful & Nosh and Nourish


Southern Fried Fish

southern fried fish

The House of Stewart, Fish Fry Saturdays @ Mt Ester A.M.E Zion Church and  Auburn A.M.E Zion Church, The Yella’ Store and The Chicken Coop. And if you are from my hometown you know exactly the who, where and what I am talking about. Not to forget this post would not be complete without the mention of my new local fave Mr. Shark’s. Oh My Goodness! Talk about total YUM factor. Okay now I got my mouth watering. LOL. So when I’m feeling nostalgic and craving a taste of back home. Or I can’t visit my local fave seafood spot I just whip out the ole’ cookbook and in the words of my daddy, I get ta “switchin’ in the kitchen”.


  • 6-8 fish fillets, such as haddock, tilapia, cod, etc.
  • 1/4 c. evaporated milk
  • Old Bay, Salt, Black Pepper, Garlic Powder, Onion Powder, etc. for seasoning
  • 1/2 c. flour
  • 1/4 c. corn meal
  • 1 frying pan or skillet (about 10″)
  • Canola Oil for frying
  • Lemon Juice


  1. If fish is frozen, let them thaw. If fish is fresh, clean, wash and dry the fish.
  2. Pre-Heat canola oil on med to med-high heat.
  3. Mix together the milk and seasoning in a small shallow dish. Dip the fish in the milk mixture.
  4. Mixture together the flour and corn meal. Roll fish in the flour/corn meal mixture.
  5. Fry the fish in the hot canola oil for 4-5 minutes or until brown. Turn fish carefully. Fry 4-5 minutes more or until fish is brown and cooked.
  6. Put fish on a paper towel or brown paper bag to soak up the excess oil. Lightly season fish fillets to taste & drizzle each piece of fish with lemon juice.
  7. Serve Hot & Fresh out the grease. Enjoy!

*Chef’s Tip: Not quite sure if the fish is done? Try testing the fish with a fork. The fish will be fully cooked when it falls apart easily.

Baked Shrimp Scampi


  • 1/2 cup extra-virgin olive oil
  • 4 fresh thyme sprigs
  • 3 large fresh rosemary sprigs, cut in half
  • 3 fresh oregano sprigs
  • 2 teaspoons black peppercorns
  • 1 tablespoon coriander seeds
  • 1 large lemon
  • 2 lbs. extra-large shrimp (26 to 30 per lb.), preferably wild, peeled and deveined
  • 2 Tbs. white wine vinegar
  • Kosher salt to taste


1. Position a rack in the center of the oven and heat the oven to 400°F.

2. Cut the lemon in half top to bottom (tip to tip), then take one half of ther lemon, place it on its flat (cut) surface, and slice across into thin half-moon shapes. Take the other half of the lemon, place IT on its flat side, then cut it top to tip to tip again, then across into 10-12 chunks.

3. Place the peppercorns and coriander seeds in a mortar and pestle and crush until well cracked and broken.

4. Pour the oil into a 9×13-inch baking dish. Add the herb sprigs, pepper and coriander, and the lemon chunks. Bake until the oil mixture is fragrant, about 12-15 minutes.

5. Add the shrimp to the dish and toss with tongs until coated, and top with the half-moon slices of lemon. Bake the shrimp until pink and firm, 8 to 10 minutes.

6. Remove the dish from the oven, add the vinegar and kosher salt to taste, toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes, before serving.

Source: Fine Cooking Magazine

Porter House Tuna Salad

This is it, folks, a simple, traditional, classic tuna salad. Nothing fancy, nothing exotic. Just everyday ingredients transformed into something that is Just Plain Good!


  • 2 cans of solid white tuna in water, drained
  • 1/4 cup sweet pickle relish, drained
  • 2 hard boiled eggs, finely chopped
  • 1/4 cup onion, finely chopped
  • 1/4 cup mayonnaise
  • salt
  • ground pepper
  • garlic powder
  • onion powder
  • sugar


1. Combine all ingredients except mayonnaise in a large bowl. Add the mayonnaise in increments, until the chicken salad reaches the desired consistency: rich, but not too creamy. Add salt, pepper, onion powder, garlic powder and sugar to taste.

2. Serve with crackers, or on soft rolls or whole wheat toast.

Beer Battered Cod

Battered cod always reminds me of two things: (1) weekend family fish fry’s and (2) my years at St. Joesph. You see I went to a Catholic school growing up and like just about every other Catholic church without fail on EVERY Friday we had Mass in the morning and fish for lunch. Especially during the Lenten season. Needless to say fish is a very present part of my weekly indulgence. I guess some things remain the same. The only difference from then to now is that my palette has evolved and I enjoy more than just cod on Fridays. But I can say that whenever I am feeling a little nostalgic I just whip up a batch of these babies. And instantly I am transcended back to a time when I was little girl :-).


Canola oil for frying
1 cup McCormick® Beer Batter Seafood Batter Mix
1 tablespoon OLD BAY® Seasoning
2/3 cup beer or water
3 (8-ounce) cod fillets, each cut diagonally into 1-inch-wide strips


1. Preheat oven to 225 degrees F

2. Next Pour 1/4 cup of oil into large non-stick skillet over medium-high heat

3. Mix Batter Mix and Old Bay in medium bowl. Add beer or water; stir until smooth. Pat fish dry and dip fish into beer batter. Shake off excess.

4. Fry cod in batches, in a single layer, 3 to 5 minutes on each side or until golden brown, turning once to brown evenly. Transfer to a paper towel-lined baking sheet and keep warm in oven. Repeat fry process until all fish is cooked.

5. Serve Hot with tarter sauce, malt vinegar or your favorite condiment.

*CHEF’S TIP – This recipe can easily substitute the cod with pollock, halibut, tilapia or even  peeled and deveined shrimp.

Pan-Fried Tilapia


6-8 Tilapia fillets, rinsed and patted dry
1 egg
1/3 cup milk
1/2 cup Italian bread crumbs
1/4 cup Parmesan Cheese
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon Old Bay
1/4 teaspoon black pepper
1/4 teaspoon sea salt
1 cup olive oil
4 Tablespoons butter


1. Beat the egg with milk in a shallow bowl. In another shallow bowl, mix together the bread crumbs, parmesan cheese, onion powder, garlic powder, Old Bay, black pepper, and sea salt.

2. Dip a tilapia fillet into the egg mixture, then press gently into the crumb mixture on both sides; set the coated fillet onto a sheet pan.

3. Repeat with remaining fillets; refrigerate the coated fillets for about 15 minutes to help set the crumbs.

4. Heat olive oil and butter in a non-stick skillet over medium heat. Once the oil is hot lay fillets in the pan and cook for 2-3 minutes or until golden brown on the pan side. Flip fillets and cook for another 2-3 minutes. When done remove fillets from oil and drain on paper towels or paper bag.  Sprinkle fillets with fresh squeezed lemon juice. Serve immediately with your favorite side dish & Enjoy!

* Chef’s Tip – Want a little smoke flavor? Cook these fillets on the grill. Delish!