We get it. The sun is setting at an atrociously early hour, the weather is inclement, and all of the holiday movies are streaming. These are nights for staying in, kicking back and donning your favorite flannel jammies. But you might also be exhausted from the holiday baking and want someone else to make your dinner. Thankfully, ordering off a restaurant menu is not the only way to enjoy a meal without cooking. A quick stop at Tacoma Boys and you can have a delicious, nourishing meal on the table with little to no prep. It’s basically a way to dine out in pajamas!

The “Take Out” Menu at Tacoma Boys

We know a little wander around our store will convince you that we care deeply about carrying the freshest local ingredients for all your culinary needs. Did you know we’ve put the same care into selecting the prepared and prepped foods we choose to carry? We’ve gathered a few of our favorite ready-made foods into a menu for you. Grab some of these menu items for a relaxing night, void of dinner prep.

Tacoma Boys House-Made Pizzas

Oven ready pizzas with a delectably thin crust are here at the ready. While you’re in the store grab your favorite beer and a bag of popcorn and you are all set for a movie night at home. Pop the pizza in the oven and cue up the movie!

Pesto Chicken with Sun-dried Tomatoes & Artichoke Hearts – Pepperoni – Combo

Patty’s Tamales

Made in the South Sound on Vashon Island, these Tamales are a perfect choice when you’re in the mood for Mexican food and want to support local. Grab some refried beans, corn tortilla chips, and salsa and you’ve got a complete meal that’s gluten free!

Beef – Chicken – Chorizo – Roasted Pepper & Cheese – Bean & Cheese – Vegan

Alaskan Grill & Dumplings

International comfort food at its finest, these authentic Russian dumplings, made locally in Auburn WA, are sure to hit the spot on a cold evening. Dumplings take very little time to cook. Simply boil gently for approximately 8 minutes, toss with melted butter, and season to taste. 

Beef – Beef and Pork – Potato & Cheese with Bacon

Beecher’s Mac & Cheese

The iconic cheesemaker Kurt Beecher first opened shop in Pike Place Market in Seattle and ever since, people have been craving that unmistakably creamy, Beecher’s Flagship Mac & Cheese. When the craving hits, you don’t need to hit I-5 and travel north, just hop into Tacoma Boys and pick up some Beecher’s from the freezer section.

Mac & Cheese – Smoked Flagship Mac & Cheese – World’s Best Mac & Cheese – Mariachi Mac & Cheese – Cheese Curd Lasagna

Rill Foods Dehydrated Soups

These robust, dehydrated soups made in Central Washington are a snap to put together and need very few extra ingredients. They do have a longer cooking time, but since prep is a cinch, you can get this going in the late afternoon, or early evening, and have a bowl of soup in your hands at dinner time. Check the back of the soup mix for any extra ingredients you need to pick up, and grab a loaf of sourdough or dinner rolls by Kalama Sourdough Bakery to complete the meal.

Manini’s Ravioli – Gluten Free

When Italian food is on the menu and you want something with a bit more flair than traditional spaghetti, this gluten free pasta option is a great fit. To make a simple sauce for pasta, toss with salted butter and season to taste. Or to kick it up a notch, saute mushrooms in butter and garlic, toss with the ravioli, and add a sprinkle of fresh parmesan. 

Portobello & Cheese – Spinach & Cheese 

Don’t Forget Dessert

Of course, to dine out in pajamas, you must include dessert! We’ve got quite a selection of desserts available, but you really can’t go wrong with a little pie and ice cream. Come check out the huge selection of frozen pies.

Local Ready-Made Pies

Cyrus Pies
Remlinger Farms Pies
Willamette Valley Pies
Raised Gluten Free Pies

Happy Pajama Dinner Time!

We hope you take us up on the chance to put those jammies on early and cue up a movie. With the dinner prep out of the way, you can nourish your body with a good meal, truly relax, and dine out in pajamas. For extra relaxation points (don’t worry, we really aren’t keeping score), pour yourself a glass of one of our favorite Rare Red Blend wine.

There’s still time to add some cheer to your holidays, but SHOP EARLY THIS SEASON – TREES ARE SELLING FAST!

We find ourselves in limbo between two major feasting holidays. Maybe there are even some dishes still soaking in the sink after the Thanksgiving day feast. We aren’t here to pass judgement on the state of your kitchen. In fact, we’re here to give you a reprieve from all of your hard work. Nourishing meals don’t always require multiple dishes and these sheet pan dinners make dinner clean up a cinch. Try these three sheet pan dinners to help you avoid dishes this week.

Pesto Baked Salmon & Roasted Root Vegetables

What’s so great about this recipe, besides the easy clean up, is that it is versatile and uses produce that keeps well in the fridge, so you are likely to have these vegetables on hand. Substitute steelhead for salmon, use parsnips instead of carrots, or wedges of cabbage instead of brussel sprouts. Don’t feel like making pesto? Grab fresh pesto, when you stop in our market for fresh salmon. Find your favorite combos and use what you have on hand. Check out our guide to nutritious, seasonal eating for inspiration.

Ingredients:

12 baby potatoes, or potato of choice chopped in 1 in. chunks

1 medium sweet potato, diced

2 carrots, chopped into half inch sections

4 small beets, halved

12 brussel sprouts halved

2-3 tablespoons extra-virgin olive oil

Sea salt and freshly ground black pepper

4 portions of fresh Sockeye Salmon fillets 

1/4 cup Asiago or Manchego cheese

Fresh lemon juice

Pesto:

1 cup basil or sage

1 cup kale, stalks removed

1/3 cup pistachios or walnuts

1/3 cup parmesan cheese

1/2 cup extra-virgin olive oil

Crushed red pepper flakes

Sea salt

Preheat oven to 425°F

 

On a parchment lined, rimmed baking sheet, drizzle and toss the potatoes, sweet potatoes, carrots beets and brussel sprouts with olive oil. Sprinkle with salt and pepper and roast for about 20 minutes or until all veggies are fork tender.

 

Make the pesto, while the vegetables roast. In a food processor, pulse the first three pesto ingredients until finely chopped. Add the parmesan cheese and pulse again. Drizzle the olive oil into the mix with the motor running. Season with salt, pepper, and red pepper flakes (depending on your desired level of heat).

 

When veggies are just fork tender, pull them from the oven and push them to one side of the pan to make room for the salmon. Place salmon on the the baking sheet and rub pesto on each fillet.

 

Place the sheet pan back in the oven and roast for another 10 to 20 minutes, or until the salmon is flakey and to your desired doneness and the vegetables are soft. Remove pan from the oven and grate fresh Asiago or Parmesan over each fillet. Serve with any remaining pesto on the side.

Parmesan Chicken with
Roast Asparagus & Potatoes

This is another versatile recipe. You can substitute root vegetables for either the asparagus or the potatoes. For a larger group, double the recipe and use two sheet pans. You’ll still be left with very minimal cleanup.

Ingredients

4 chicken breasts

2 eggs

1/4 cup milk

2 cups bread crumbs, preferably panko

2 cups shredded parmesan cheese

1 tablespoon Tacoma Boys Italian Seasoning

1 teaspoon garlic powder

1 pound yukon gold potatoes, quartered

1 bunch of asparagus, fibrous ends removed, cut into 3in sections

Sea salt and fresh ground pepper

2 tablespoons olive oil

Preheat oven to 425°F

 

Line a rimmed baking sheet with parchment paper or coat with olive oil.

 

In a medium bowl, whisk together egg and milk. In a separate, medium bowl, mix together panko, parmesan cheese, italian seasoning, and garlic powder.

Salt and pepper both sides of chicken breasts and dredge them in egg mixture then coat them in the panko mixture and place on your sheet pan.

 

Place potatoes next to chicken on the pan and drizzle with a little bit of olive oil and season with salt and pepper.

 

Bake for 15 minutes, flip chicken over. Add trimmed asparagus to the sheet pan, drizzling with olive oil and seasoning with salt and pepper. Return to the oven and continue baking for 15 minutes or until the internal temperature of the chicken is 165°F.

Fresh Gnocchi & Roasted Vegetables

Roasting the fresh gnocchi in this recipe will give it a slightly different texture than the boiled variety, but we think you’ll enjoy the change. After you try it this way, you may never boil gnocchi again. The slight crunch of the exterior and tender interior is reminiscent of roasted potatoes. Roasted tomatoes and a drizzle of olive oil create a simple, but flavorful sauce for plump gnocchi. 

Ingredients

1 pound gnocchi, shelf stable or frozen

2 medium bell peppers, cut into 1” pieces

1 pint cherry tomatoes

1 red onion, cut into 1” pieces

4 cloves of garlic, peeled and smashed

1 teaspoon chopped rosemary leaves

1/4 teaspoon sea salt

Freshly ground pepper to taste

2 tablespoons roughly chopped basil leaves

Grated Parmesan

Preheat oven to 450°F

Line a rimmed baking sheet with parchment paper or coat with olive oil.

 

Place garlic, onion, tomatoes, bell peppers, gnocchi, rosemary, salt, and pepper in a bowl. Drizzle with olive oil and toss to evenly coat with oil. Spread the gnocchi mixture evenly on the parchment covered baking sheet.

 

Roast for 18-20 minutes, stirring halfway through. Vegetables should be tender and the gnocchi should be plump. 

 

Spoon pasta mixture into individual bowls and top with fresh basil and grated parmesan.

Create Your Own Sheet Pan Dinners

We hope these recipes nourish you and inspire you to mix up some of your own sheet pan dinners. Ask your Tacoma Boys butchers for good meats to roast with seasonal veggies. Peruse our extensive selection of Tacoma Boys seasonings, sprinkle your favorite spice mix over seasonal vegetables, roast and serve over rice. Meals made with fresh, local ingredients don’t need to be complicated to be delicious.

With the time you save in clean up, you’ll have plenty of time to add some holiday decorations around the house or decorate the tree. SHOP EARLY THIS SEASON – TREES ARE SELLING FAST!

Intimidated by the thought of grilling up a lobster tail? Contrary to what you might think, preparing seafood at home doesn’t have to be complicated. We’ve put together a simple how-to, so you don’t have to miss out on all the quality seafood the PNW has to offer. 

True, seafood can be an involved process. But isn’t that how it is with most things worth doing? There’s a reason seafood is often considered a special occasion food–there are many ways to go wrong, so it’s even more impressive when you nail it. Lucky for you, you now have an insider’s guide to selecting, preparing, and serving the highest quality seafood in the PNW, and it’s not as difficult as you think!

Quality is Key

While there are many decisions regarding the preparation of great seafood, the most important decisions are made in the selection. No matter how great you are at seasoning, grilling, broiling, or baking, nothing will enhance the flavor of your dish like choosing quality seafood at the store. When it comes to seafood, the fresher the better. The great news is, we have access to an abundance of fresh seafood in the PNW, and here at Tacoma Boys and H&L Produce, we source our seafood locally. So whenever you purchase seafood at one of our stores, you can rest assured you’ve already made the best choice when it comes to the quality of your seafood. And we have a great selection–from succulent crab legs to our fresh ahi tuna steaks–along with the other ingredients and spices you’ll need to prepare quality local seafood at home! Let’s get started.

How to Prepare and Serve Quality Local Seafood

Lobster Tail

Selection and Preparation

Possibly the most intimidating item on our list, so we’ll tackle it first! Many would argue that you can’t beat live lobsters, but if you don’t feel up to killing lobsters yourself, you can find wild caught lobster tails on ice in our meat department. There are many great ways to prepare lobster tails, and they all have their own advantages. Regardless of the method you choose, you’ll want to rinse and dry your whole tails before cooking them. Check the meat for the darkly colored digestive tract, and remove and discard if present. You can cook lobster tail in the shell, but we highly recommend that you “butterfly” them instead. This process involves pulling the meat from the shell and setting it on top while still attached at the fin. You’ll find it’s not as hard as it sounds, and it will give your tails that signature look you see in restaurants. You can butterfly your lobster tails for every method of cooking except boiling. 

Cooking

As far as methods for cooking, you’ll find there are many–including steaming, baking, grilling, or broiling, but we recommend baking for greater control over the process and best retention of flavor. Preheat oven to 450°F. After you’ve butterflied your tails, season with Tacoma Boys “Cape Cod Style” Seafood Seasoning. Bake 12-15 minutes until the meat is a creamy white color with no translucent spots. Do not overcook your lobster, or it will have a rubbery consistency. Serve with melted butter, lemon and parsley. Perfect for your next special occasion (Father’s Day is coming up!), but easier than you thought possible, this meal is sure to impress!

Clams and Oysters

Selection and Storage

While biologically different, the preparation for clams and oysters is relatively similar. They  make a great appetizer and are shockingly simple to prepare. Oysters and clams are both nutritionally dense, both high in protein, both low calorie and low fat. Oysters are a great source of phosphorus, calcium, zinc, potassium and a famed aphrodisiac. Meanwhile, clams are packed with Vitamin B-12, Vitamin C, magnesium and iron. To guarantee freshness, clams and oysters are sold live. We have them on ice, available by the dozen. Ensure the oysters and clams you’re purchasing are live by checking to see that they’re all the way closed, or tap them. If they move, they’re still alive. Store in the fridge in a porous bag like burlap, or in a bowl covered with a damp paper towel for no more than 24 hours. If you store them in an airtight container, they’ll suffocate. 

Preparation

When you’re ready to prepare and eat your clams or oysters, soak them in a brine (1 gallon of water mixed with ⅓ cup of salt for a few hours.) Pro Tip: If you add cornmeal to the mixture, it’ll lighten the meat and clear sand from the digestive tract. Next, scrub with a stiff brush. For easier opening, put in the freezer for 15-20 minutes. If you have an oyster shucker, it might make the task of opening your shellfish easier, but if not, you can use a paring knife or a flat head screwdriver. Shuck the clam or oyster flat side up. Your goal is to work the blade into the crack and sever the adductor muscle that holds the shell together. You’ll want to do this over a bowl to save the juice inside (called clam liquor). 

Presentation

You can serve raw clams and oysters on the half shell, no cooking required! Simply fill a serving dish with ice, and nestle them in. For a great presentation, set ramekins with horseradish, lemon juice, and tabasco sauce in the middle. Great for parties, with very few steps required, this appetizer will please a crowd every time!

Crab Legs

Unless you’re buying live crabs, crab legs come pre-cooked, so essentially all you’re doing is reheating them. The trick becomes doing so while still maintaining flavor and retaining moisture. The good news is, we take the guesswork out of the selection process by carrying nothing but the best wild-caught king crab legs. 

Steaming

If you’re cooking for a crowd, steaming is recommended. For this method, simply place your steam basket in the bottom of a stock-pot with 1 cup of water. Fold as many legs as will fit into the basket, close it, and bring the pot to a boil. Once you have a boil, put the lid on your pan and cook for about 5 minutes, until the crab legs are steaming hot and fragrant. 

Instant Pot Method

For a smaller number of people, the instant pot is a great method for cooking! The instant pot helps maintain juiciness and gets dinner on the table fast. For this method, place your trivet in the bottom of your 6 qt instant pot along with 1 cup of water. Fold 3-4 clusters of crab legs into the pot. Then put the lid on and set it to “sealing.” Next, set the pot to manual on high pressure for 4 minutes. Quick release, and your legs are ready!

Serving

Be sure to have a crab cracker or walnut cracker on hand, as well as a bowl for the shells. Melt butter and mix in Tacoma Boys “Cape Cod Style” Seafood Seasoning and a squeeze of fresh lemon juice for dipping. Wow your partner with crab legs on your next date night in or serve with a salad at a dinner party for a meal that will leave them speechless. 

Fish

Last but not least, try our mouth-watering wild caught steelhead fillets or a wild ahi tuna steak. When you have fish this fresh, it’s best to keep it simple with the preparation. This allows the flavor of the fish to come through without competition. 

Steelhead Fillets

For a perfectly done steelhead fillet, preheat your oven to 375° F. Rub fillets with Tacoma Boys “Cedar Plank” Sweet + Smoky Salmon Rub. Spray a sheet of aluminum foil with cooking spray and place the steelhead filet in the middle. Fold up sides of the foil. Pour melted butter over each fillet. Bake for 15-20 minutes. Steelhead is done when it flakes easily with a fork. Serve with lemon wedges. 

Ahi Tuna Steaks

The simplest and most delicious way to enjoy ahi tuna steaks is a simple pan fry. Begin by marinating tuna steaks for a minimum of 2-3 hours in Tacoma Boys Spicy Asian Honey Marinade. Then, preheat a cast-iron skillet to 450° F in the oven. Transfer the hot skillet to the stove on medium-high heat. Drizzle avocado oil (or another oil with a very high heat index, like grapeseed oil) onto the pan, and sear tuna steaks on each side for 1 ½ to 2 minutes on each side for a rare sear (why would you eat ahi tuna steaks any other way? But if you insist, give it a little longer on each side). If desired, top with more marinade or soy sauce. 

High in Omega-3 fatty acids and vitamin D, fish is a great source of lean protein. The oils that come from fish are also great for joint, tendon, and ligament health. Plus, when cooked to perfection, fish is simply scrumptious!

In a bind for time? Don’t miss out on our pre-seasoned fillets. We offer delicious flavor combinations like Potato and Cheddar Crusted Cod Fillets and Chipotle & Lime Crusted Tilapia–all you have to do is cook them!

The Best Seafood in the PNW

If you’re lucky enough to live in the PNW, you’re surrounded by some of the highest quality seafood the country has to offer. Here at Tacoma Boys and H&L Produce, we recognize and appreciate the opportunity we have to bring everything the great state of Washington has to offer to your table. Stop by and let our friendly store associates help you choose a great salmon fillet or king crab leg today!

When sunshine is scarce and long evenings are spent indoors, these fun chicken dinner ideas are a great way to bring the family together and spice up your day. 

It won’t be long before the flowers start to bloom and the afternoon light stretches late into the evening, but for now, the brief moments of clear skies are here just to tease us. Jackets are still needed, and the grass is still perpetually damp. 

Like the last two weeks of classes before a senior’s graduation, the last few weeks of winter seem to drag in the PNW. On days when it seems it will never end, dinner can be more than a meal–it can be a fun family activity to break up the day and actually enjoy your precious time together. Since you’ll likely be dining indoors for a little while longer, why not try one of these delicious chicken dinner ideas?

Homemade Individual Chicken Pesto Pizzas

Homemade personal pizzas are sure to please a wide range of diverse taste buds, because they’re as individual as the people making them! This foolproof, fun to make meal will help your kids gain confidence in their cooking skills or give you and your dinner guests something to do with your hands while you all catch up on life together. 

Oil a baking sheet (you may have to use more than one sheet, depending on how many pizzas you make).

Start with a simple pizza crust. You can use a packaged pizza crust, or–if you’re feeling fancy–make your own with this simple recipe from Taste and Tell. Tacoma Boys and H&L Produce also carries cauliflower pizza dough as a healthier alternative to a traditional crust. 

Whatever dough you use, divide it into four parts. This is where the whole family can get involved. Flour a large surface and your hands and stretch and roll each piece into a six-inch circle. Place on oiled baking sheets. 

Spread a generous amount of pesto onto each circle, leaving at least half an inch around the edge bare.

Sprinkle your choice of cheese over the sauce, covering it completely. Add pizzazz to your pizzas with Tacoma Boys and H&L Produce’s wide variety of specialty cheeses. Fresh mozzarella and ricotta make an especially scrumptious combination. 

Add toppings. The sky’s the limit with topping possibilities, but for a pesto pizza, consider pan grilling chicken from Tacoma Boys and H&L Produce’s fresh meat selections. Some other meat options are sausage and pepperoni. Don’t forget roasted tomatoes, olives, fresh basil, and red bell pepper. 

Finally, bake pizza dough according to directions, checking on them early and often since they’re smaller. 

Oven Baked Chicken Kabobs

Oven baked kabobs are a great way to bring the flavor of summer grill-outs to your table, no matter the weather outside. Kids love being able to build their own kabobs, and there’s just something special about dinner on a stick!

The trick to making kabobs in the oven is to soak wooden kabobs for 12 hours so they don’t burn in the oven. This is a great time to get your chicken marinating as well!

Line a baking sheet with aluminum foil. 

Chop raw chicken into 1-inch pieces. Assume each person will eat about 4oz of chicken, so one small breast or half a large breast each. Place in a ziploc bag with teriyaki marinade and refrigerate. You can use store bought marinade or make your own with this recipe from Allrecipes. Marinate for at least 20 minutes, up to 24 hours prior to baking. 

When the chicken is almost done marinating, preheat the oven to 450℉.

Chop bell peppers (the more colors, the better), fresh pineapple chunks, and purple onions into 1-inch chunks. Try to chop equal amounts of each ingredient.

Once the chicken has finished marinating, it’s time for assembly! This is the fun part. Place each ingredient in a separate bowl and let each person build their own kabobs, alternating ingredients until the kabob is almost full. Leave one inch on each end for easier handling. 

Place kabobs on baking sheet and bake for 30 minutes or until chicken reaches 165℉ internally.

With summer on the way, this chicken dinner is a great way to prep those taste buds for all the meals you’ll soon be enjoying in the backyard!

Crockpot Chicken Tacos for the Whole Family

Prepare for a new family staple! This chicken dinner could not be simpler and is packed with flavor for the whole family to enjoy. Everyone can assemble their own chicken tacos to their taste, so all you have to do is prepare the ingredients!

Start with four or five chicken breasts in the bottom of your Crockpot. You can pick up fresh chicken breasts at Tacoma Boys and H&L Produce, or keep your freezer stocked with our bulk frozen chicken breasts!

Sprinkle a packet of taco seasoning evenly over the chicken breasts. You can use a premade packet, or make your own from Tacoma Boys and H&L’s bulk spices using this recipe from Gimme Some Oven. If you choose to make your own, use 2-3 tablespoons of seasoning, depending on your preference. 

Pour one jar of Tacoma Boys Salsa over the top. 

Cook on high 3-4 hours or low 7-8.

Shred chicken directly in the pot. Pro tip: use your handheld mixer to shred the chicken easily and quickly. 

Enjoy on flour or corn tortillas. These tacos are great topped with cheese, sour cream, fresh cilantro, jalapenos, onions, and tomatoes, all of which you can find in our fresh produce section. This recipe makes plenty, so feel free to invite a crowd!

Personal Chicken Packets

These quick, easy-to-make chicken packets are comfort food without the extra work. Try this chicken dinner idea on warm on a cold evening, or–if by chance we get some sun–take them on the go after they’ve cooled! 

Preheat oven to 350℉.

Mix 2 pounds of cooked, cubed chicken with 1 package of cream cheese and a tablespoon of milk. Salt and pepper to taste.

Oil a tin foil lined baking sheet and unroll 2 8oz packages refrigerated crescent rolls onto it. 

Instead of tearing the rolls along the perforation, pinch the perforated line together, so you have four rectangles per tube. 

Spoon ¼ cup of the chicken mixture onto the center of each rectangle. Fold up the edges and pinch together, forming a packet. 

Bake for 20-25 minutes or until golden brown. 

What’s not to love about chicken, cream cheese, and crescent rolls? Kids love being able to form their own packets, and they’re easily picked up and eaten by hand. These are great for dipping in whatever sauces or dressing you have on hand!

The pace of life will pick up soon with the frenzied activities of summer, so take this chance to slow down and enjoy creating–and eating–a meal together. Here at Tacoma Boys and H&L produce, we have everything you need to make dinner an event, so stop by one of our store locations today!

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