Tag Archives: weeknight

QUICK WEEKNIGHT DINNER

27 Thursday Apr 2017

Posted by in Fish, Recipes

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I took my daughter, a friend of hers and my youngest son to a movie on a quiet Tuesday afternoon – which ended up being an unexpectedly luxurious experience. The theatre had recently been renovated, and outfitted with super-sized reclining seats – and even more enchanting – we were the only ones in there.

Once the movie ended, we roused ourselves from the depths of comfort, moved our chairs to their upright positions, discarded drink cups and most of the enormous bag of popcorn I had somehow purchased, and returned home after dropping my daughters friend off. Thankfully the dish I planned to make for dinner, Roasted Salmon and Fennel with Pistachio Gremolata didn’t take very long to prepare, and was ready to eat by the time my husband emerged from his meditation practice. We poured a glass of rose` wine, made a simple green salad and our family gathered around the table on the back porch for dinner.

ROASTED SALMON AND FENNEL WITH PISTACHIO GREMOLATA

2 medium fennel bulbs, cored and sliced into wedges

1/2 red onion, sliced into wedges

3 tablespoons olive oil

salt and freshly ground black pepper

4 salmon fillets

1/2 cup fresh parsley, chopped

1/2 cup salted, shelled pistachios, chopped

1 tablespoon finely grated lemon zest

1 tablespoon minced garlic

Heat oven to 400F.

Line a large rimmed sheet pan with foil. On the pan, toss the fennel and onion with the olive oil and a big pinch each of salt and pepper. Spread the vegetables evenly and roast until tender and browned at the edges, 15 to 20 minutes. Place the salmon fillets amongst the vegetables, spaced evenly apart, and season with salt and pepper. Roast until salmon is just cooked through, 10 to 15 minutes.

Meanwhile, to make the gremolata (unfortunately not pictured) place the parsley, pistachios, lemon zest and garlic into a food processor and pulse until coarsely chopped. Serve the salmon and vegetables topped with the gremolata.

Enjoy!

Recipe adapted from Fine Cooking, October/November 2015

www.finecooking.com/

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BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES

16 Thursday Feb 2017

Posted by in Chicken, Recipes

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This two pan dinner charmed our family!!

BUTTERMILK CHICKEN TENDERS WITH ROASTED POTATOES

buttermilk chicken tenders with roasted potatoes

1 cup buttermilk

3 garlic cloves, pressed

1 1/2 teaspoons salt, divided

1 teaspoon freshly ground black pepper, divided

1 1/2 pounds chicken tenders

1 pound small potatoes, cut in half

2 shallots, sliced

4 tablespoons olive oil, divided

1 1/2 cups breadcrumbs

3 tablespoons chopped fresh parsley

3 tablespoons butter, divided

Heat oven to 425F. Combine buttermilk, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper in a large ziplock bag, add chicken, seal bag and toss to coat. Let stand at room temperature 30 minutes.

Combine potatoes and shallots in a large rimmed baking sheet. Drizzle with 2 tablespoons of the oil, and sprinkle with remaining 1/2 teaspoon each of salt and pepper. Stir to coat, and spread in a single layer. Bake in oven until potatoes are browned and tender, about 20 minutes, stirring occasionally.

Combine breadcrumbs and 2 tablespoons of the parsley in a shallow bowl. Remove chicken from plastic bag, discarding any mixture left in the bag. Dredge chicken tenders in breadcrumb mixture, pressing to adhere.

Heat 1 tablespoon of the oil and 1 1/2 tablespoons of the butter in a large skillet over medium. Add chicken and cook until golden brown and done, 3 to 4 minutes per side. Remove to a serving platter, wipe pan and repeat with remaining oil, butter and chicken as needed.

Serve chicken with potatoes and shallots, top chicken and vegetables with remaining parsley.

Enjoy!

Recipe adapted from Southern Living, February 2017

www.southernliving.com/

PORK AND HOMINY POSOLE SOUP and PULLED PORK

12 Thursday May 2016

Posted by in Pork, Recipes

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Great pork dinners from the slow cooker!

PORK AND HOMINY POSOLE SOUP

pork and hominy posole soup

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1 teaspoon dried oregano

salt and freshly ground black pepper

1 2-pound boneless pork shoulder

1 onion, chopped

4 cups chicken broth

1 (15.5-ounce) can diced tomatoes

1 (15.5-ounce) can hominy, drained

1 (15.5-ounce) can pinto beans, rinsed

2 tablespoons lime juice

chopped avocado, cilantro and crumbled feta cheese for serving

Combine the cumin, paprika, oregano, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a small bowl. Coat the pork with the mixture, then transfer to a slow cooker. Add the onion, broth, tomatoes, hominy and beans and stir to combine. Cover and cook until the pork is tender, on LOW for 5 to 6 hours, or on HIGH for 4 to 5 hours.

Shred the pork using two forks and mix it into the cooking liquid. Stir in the lime juice and season to taste with salt and pepper. Serve the soup topped with the avocado, cilantro and cheese.

Enjoy!

Recipe adapted from Real Simple, October 2015

www.realsimple.com/

PULLED PORK

pulled pork

1 tablespoon olive oil

1 (2 1/2-pound) pork sirloin boneless roast

salt and freshly ground black pepper

10 garlic cloves, skin on

3 cups chicken broth

In a large skillet over high, heat the oil. Season the pork with salt and pepper, then add the pork to the skillet and sear on all sides until very well browned, with a nice outer crust, about 15 minutes. After 10 minutes, add the garlic cloves, turning them every once in a while so that they brown on all sides. Transfer the pork and garlic to a slow cooker. Return the skillet to high heat, add 1 cup of broth and bring to a simmer, scraping the bottom of the pan to release any stuck bits. Pour the liquid over the pork, then add another 2 cups of broth to the slow cooker.

Cook for 5 1/2 to 6 hours on HIGH or 9 to 10 hours on LOW, or until the pork starts to fall apart when tested with a fork.

Let the pork rest for 20 minutes. Use a slotted spoon to transfer the pork and garlic to a platter, squeeze the garlic out of the skins and discard the skins, use two forks to pull the pork into shreds. Moisten the meat and garlic with juices from the slow cooker.

Enjoy!

Recipe adapted from The Northwest Arkansas Democrat Gazette, May 2016

www.arkansasonline.com/

CHICKEN DRUMSTICKS WITH ASIAN BARBECUE SAUCE

18 Monday Apr 2016

Posted by in Chicken, Recipes

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A fun and yummy weeknight dinner.

CHICKEN DRUMSTICKS WITH ASIAN BARBECUE SAUCE

chicken drumsticks with asian barbecue sauce

2 tablespoons vegetable oil

1 teaspoon Chinese five-spice powder

6 to 8 chicken drumsticks

salt and freshly ground black pepper

1/2 cup hoisin sauce

1/4 cup sweet Asian chile sauce

1/4 cup unseasoned rice vinegar

1/4 cup chicken broth

2 tablespoons minced fresh ginger

2 garlic cloves

1 teaspoon toasted sesame oil

1 cup toasted sesame seeds

Heat oven to 425F. In a large bowl, mix the vegetable oil with the five-spice powder. Add the chicken, season with salt and pepper and toss. Arrange the chicken on a foil-lined baking sheet. Roast for about 35 minutes, turning twice until cooked.

Meanwhile, combine the hoisin sauce, chile sauce, rice vinegar, broth, ginger, garlic and sesame oil in a saucepan and simmer until slightly thickened.

Transfer the chicken to a bowl and toss with the sauce until completely coated.

Heat the broiler and position a rack 8 inches from the heat. Return the chicken to the baking sheet and broil for about 10 minutes, brushing with the sauce and turning occasionally until glazed and sticky.

Add the sesame seeds to a bowl. Dip the chicken in the seeds to coat.

Enjoy!

Recipe adapted from Food and Wine, October 2009

www.foodandwine.com/

CHICKEN WITH A CREAMY MUSTARD SAUCE

22 Tuesday Mar 2016

Posted by in Chicken, Recipes

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First thing in the morning will find me taking my thyroid medicine with a swallow of water, moisturizing my face, and glossing my lips, changing into my exercise clothes and oftentimes making my way to the laundry room to put on the first load of the day before going downstairs to walk on the treadmill.

On this particular morning, my trusty partner in cleanliness was clearly worn out. After emitting a few clicks and moving straight to the wash cycle – agitating clothes without any water, I informed my husband our washing machine was broken down and no longer functioning.

By the end of the day, having cooked dinner (Chicken with a Creamy Mustard Sauce) tried out a new exercise class with friends, and cleaned up layers of dust and years of randomly dropped objects out from behind the washer and dryer, my husband, to my everlasting gratitude and delight, installed the new washing machine he had purchased after leaving work that day.

CHICKEN WITH A CREAMY MUSTARD SAUCE

chicken with a creamy mustard sauce

2 teaspoons oil

3 tablespoons flour

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 chicken breasts

1/3 cup sour cream

1/4 cup chicken broth

1 tablespoon Dijon mustard

3 tablespoons mayonnaise

chopped fresh dill

In a large skillet, heat oil on medium. Mix flour, salt and 1/4 teaspoon of the pepper in a plate or bowl. Lightly coat chicken in flour mixture. Add chicken to skillet and cook 7 to 8 minutes, turning once or until golden on the outside and juices run clear. Remove to a plate, cover to keep warm. Reduce heat to low. Meanwhile, mix together sour cream, chicken broth, mustard and mayonnaise. Add to skillet. Simmer for 1 minute. Serve chicken with sauce, and dill sprinkled on top.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2006

www.arkansasonline.com/

EDAMAME SALAD and BLACK BEAN AND QUINOA SALAD and LIMA BEAN AND SPINACH SALAD

01 Tuesday Apr 2014

Posted by in Salad

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Lovely, healthy side salads – perfect for the seasonal transition.

EDAMAME SALAD

1 12 ounce bag of frozen edamame
1/2 cup dried cranberries
1/2 cup crumbled feta cheese
2 tablespoons shredded basil leaves
2 tablespoons olive oil
freshly ground black pepper to taste

Cook the edamame according to package directions. Drain and cool.
Place the cooled edamame in a bowl, add cranberries, feta cheese, basil, olive oil and pepper. Gently stir to combine. Serve chilled.
Enjoy!

Recipe adapted from About You Magazine, July 2013
www.aymag.com/Recipes/‎

BLACK BEAN AND QUINOA SALAD

1 cup uncooked quinoa
2 cups water
1 can (15 ounces) black beans, drained
1 can (15 ounces) corn, drained
1/2 red bell pepper, diced
1 teaspoon pickled jalapeños, diced
2 green onions, chopped
1/2 cup cilantro, chopped
1 tablespoon olive oil
2 limes, juiced
2 chipotles in adobo sauce, minced
1/2 teaspoon cumin
1/2 teaspoon ground coriander
1 teaspoon hot sauce
salt and pepper to taste

Cook the quinoa in water for 15 to 20 minutes. Mix the quinoa, black beans, corn, red pepper, jalapeño, green onion and cilantro in a large bowl. Mix the olive oil, lime juice, chipotle, cumin, coriander, hot sauce and salt and pepper in a small bowl. Toss the salad in the dressing.
Enjoy!

LIMA BEAN AND SPINACH SALAD
SALAT IZ FASOLI I SHPINATA

1 cup frozen lima beans
10 ounces fresh spinach
3/4 cup walnut pieces
3 cloves of garlic
3 tablespoons red wine vinegar
2 tablespoons olive oil
1/4 cup chopped parsley
1/4 teaspoon ground coriander
pinch of dried red pepper flakes
fresh lemon juice to taste
salt and freshly ground black pepper

Cook lima beans in a pot of boiling water, until heated through, about 5 minutes. Drain the beans, place in a bowl. Cook the spinach in boiling, salted water until cooked through. Cool until manageable, then squeeze the spinach to remove any excess water.
Combine the spinach, walnuts, garlic, vinegar and olive oil in a food processor and process until smooth.
Gently stir the spinach mixture into the beans along with the parsley, coriander, and dried red pepper flakes. Season with lemon juice, salt and pepper. Cover and refrigerate for 1 hour before serving.
Enjoy!

Recipe adapted from “Please to the Table, the Russia Cookbook”, Anya von Bremzen and John Welchman

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS and TARRAGON CHICKEN and CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

31 Thursday Jan 2013

Posted by in Dessert, Salad

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Our babysitter, and friend, and her husband wanted to talk to my husband, a long time entrepreneur about starting their own business.
I invited them for a casual week night dinner, and put the kids to bed so we could sit, have a conversation, trade ideas, and dine in peace.
Their Boot Camp begins this Monday, February the 4th (https://www.facebook.com/fulloutfitness), and I cannot wait to get started!! I have rarely felt a hunger pang since before the holidays, and have been achieving the bare minimum of exercise – I am ready to get back to my healthier lifestyle. 
I had so much fun planning our dinner. I found blood oranges in the store, and I wanted to use them in place of regular oranges because they were a little more special. The Tarragon Chicken was wonderfully tender, and the sauce was absolutely delicious – I was literally spooning it up straight out of the pot (are you starting to see why I might need a little diet and exercise in my life). My Pots de Creme ended up being more like chocolate soup than pudding consistency, but I enjoyed the addition of the maple caramel and salt so much, I hardly noticed.
I am definitely ready to get started full on at Full Out Fitness, and burn off some of my indulgence.

SPICED BLOOD ORANGE SALAD WITH GOAT CHEESE AND GLAZED WALNUTS

6 blood oranges
6 cups greens
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tablespoons chopped fresh chives
1 tablespoon brown sugar
1 tablespoon grated fresh ginger
1/4 teaspoon salt
1/2 cup crumbled goat cheese
1 package roasted and glazed walnut pieces

Peel oranges and cut into sections. Arrange greens on serving plate, top with orange segments.
Whisk together oil, vinegar, chives, brown sugar, ginger and salt, drizzle over salad.
Sprinkle with goat cheese and walnuts.
Enjoy!

Recipe adapted from Southern Living, December 2011
www.southernliving.com › Food › Recipes

TARRAGON CHICKEN

1/2 cup plus 2 tablespoons chicken broth
salt and pepper
4 chicken breasts
4 tablespoons Dijon mustard
3 cloves garlic, finely chopped
2 tablespoons dried tarragon, or 3 tablespoons fresh tarragon, chopped, divided use
1/3 cup cream
2 tablespoons cornstarch
1 lemon, zested and juiced
1 tablespoon chopped parsley

Pour the broth into a slow cooker. Season the chicken breasts with salt and pepper, and top with the mustard. Place the chicken in the slow cooker and top with the garlic and 1 tablespoon of dried tarragon. Cover and cook on high heat, until the chicken is tender and a thermometer registers 165F. About 5 hours.
Transfer the chicken to a serving plate and cover to keep warm. Strain the pan juices into a small saucepan and bring to a simmer over high heat. In a small bowl, combine the cream and cornstarch. Whisk the mixture into the saucepan and cook until the sauce is thickened, stir in the lemon juice. Pour the sauce over the chicken.
In a small bowl, combine the lemon zest, parsley and 1 tablespoon of tarragon. Top the chicken with the zest-herb mixture.
Enjoy!

Recipe adapted from Rachael Ray Magazine, October 2011
www.rachaelraymag.com › Recipes

CHOCOLATE POTS DE CREME WITH MAPLE CARAMEL AND SALT

2 egg yolks
1/4 cup sugar, divided
1/4 cup cream
5 tablespoons whole milk
2 ounces milk chocolate, chopped
1/2 ounce dark chocolate, chopped
4 teaspoons water
2 tablespoons pure maple syrup
flaky salt, for garnish

Heat oven to 325, set 4 ramekins in a baking dish.
In a bowl, whisk the egg yolks with 2 tablespoons of the sugar until pale. In a small saucepan, bring the cream and milk to a boil. Off the heat, whisk in the chocolates, then the yolk mixture.
Pour the custard into the ramekins. Add enough hot water to the baking dish to reach halfway up the sides of the ramekins. Cover with foil and bake for 22 minutes, until the pots de creme are almost set, but still slightly jiggly in the center. Transfer the ramekins to a rack and let cool to room temperature. Cover and refrigerate for at least 1 hour.
In a small saucepan, cook the remaining 2 tablespoons of sugar and the water over moderate heat until an amber caramel forms, 6 minutes. Stir in the maple syrup.
Pour the warm caramel over the chilled pots de creme. Sprinkle each with a few flakes of salt and serve.
Enjoy!

Recipe adapted from Food and Wine, January 2010
www.foodandwine.com/…/chocolate-pots-de-creme-with-maple-cara…