Category Archives: Dinner This Week

American, Dinner This Week

Long Boy Burgers

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Ingredients:

  • 2-4 (6-inch) sub rolls, split in half lengthwise
  • 1 1/4 cup cornflakes, crushed
  • 1/2 small onion, minced
  • 1/2 cup whole or lowfat milk
  • 6 tablespoons ketchup, separated
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon garlic powder
  • 1 large egg, lightly beaten
  • Salt and pepper
  • 1 1/2 pounds 90% lean ground beef
  • 2 cups shredded cheddar cheese

Directions:

  1. Adjust the oven rack to upper-middle position and heat oven to 450 degrees.
  2.  Bake rolls, cut side up, on wire rack inside rimmed baking sheet until golden and crisp, about 5 minutes.
  3. Combine cornflakes, onion, milk, 4 tablespoons ketchup, Worcestershire sauce, thyme, garlic powder, egg, 1/2 teaspoon salt, and 1 teaspoon pepper in large bowl. Add meat and knead gently until well combined.
  4. Top toasted rolls evenly with meat mixture, spreading meat to edges of rolls. Brush top of meat mixture evenly with remaining ketchup and bake until meat registers 160 degrees, 20-25 minutes. Top burgers with cheese and continue to bake until cheese melts, 3-4 minutes. Let rest 5 minutes. Serve.

http://sunshineandbones.blogspot.com/2010/09/long-boy-burgers.html

Dinner This Week, Seafood

Ginger and Cilantro Baked Tilapia

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Ingredients:

  • 2 large tilapia fillets (or similar thin white fish) – about 3/4 pound
  • 1 jalapeno pepper (optional)
  • 3 garlic cloves
  • 1 inch grated ginger (1 tablespoon)
  • 2 tablespoons soy sauce
  • 1/4 cup white wine
  • 1 teaspoon sesame oil
  • 1/3 cup chopped cilantro
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish

Directions:

  1. Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
  2. Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
  3. Serve immediately over brown rice, garnished with scallions and cilantro.

http://www.thekitchn.com/recipe-ginger-a-24737

American, Dinner This Week

Beef and Cabbage Stir Fry

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Ingredients:

  • 1 lb ground beef (or turkey, venison, etc)
  • 1 small head of cabbage, chopped
  • 2 onions, thinly sliced
  • 2 carrots, grated
  • Spices to taste: salt, pepper, garlic, basil, oregano, thyme, etc
Directions:
  1. Brown beef in a large skillet or wok, adding spices to taste as you go.
  2. When beef is almost completely browned, add sliced onions and grated carrots.
  3. When onions/carrots are starting to soften, add the cabbage and spice well.
  4. Cook about 10 more minutes, stirring often until cabbage starts to soften.
  5. Can be topped with salsa or sour cream if desired.

http://wellnessmama.com/2207/budget-friendly-beef-and-cabbage-stir-fry/

Dinner This Week, Italian

Chicken Parmesan Wraps

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Ingredients:

makes 6

  • 8 oz raw chicken breast
  • 1 cup marinara sauce, plus more for serving (see my favorite recipe here)
  • 6 egg roll wrappers (each 7 inches squared)
  • 1 cup baby spinach leaves
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese

Directions:

  1. Place the chicken breast in a small pot and fill with enough water just to cover.
  2. Bring to a boil on your stovetop
  3. Reduce the heat slightly, then simmer for about 12 minutes, or until cooked through.
  4. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
  5. Mix the meat with the marinara sauce in a small bowl.
  6. Preheat the oven to 400 degrees F.
  7. Lay the egg roll wrappers on a clean work surface.
  8. Layer each with a few leaves of spinach, then chicken, followed by mozzarella and parmesan.
  9. Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.
  10. Place all 6 filled wraps on a greased wire rack set over a cookie sheet, coat each in cooking spray or a light brushing of olive oil, and bake for about 12 minutes, or until the edges begin to turn a golden brown.
  11. Serve with warmed marinara sauce for dipping.

http://www.canyoustayfordinner.com/2011/02/17/chicken-parmesan-wraps/

American, Crock Pot, Dinner This Week

Pulled Pork

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Ingredients:
  • pork butt (I used 2.5 lb – but you can use whatever size needed for your family)
  • 1 can Diet Pepsi
  • 1/2 bottle Sweet Baby Ray’s Barbecue Sauce
  • Lawry’s Seasoning Salt
Directions:
  1. Generally coat pork butt with Lawry’s seasoning salt, don’t be afraid to cover it all!
  2. Place in crock pot and pour in soda and barbecue sauce.
  3. Cover and cook on low for 4-5 hours. If you have a larger piece of meat, it will probably take longer.
  4. After 4 hours or so, take two forks and shred the meat into bite size chunks.
  5. Let it sit in the juice to soak up all that flavor. It can stay on warm in crock pot while serving, and can easily be reheated the next day.
  6. Serve on a kaiser roll and add more barbecue sauce if needed.

http://www.sweetandsavoryfood.com/2010/01/best-ever-pulled-pork-sandwiches.html

Asian, Dinner This Week

Chinese Chicken Salad With Spicy Ginger Dressing

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Ingredients

  • 1 boneless chicken breast, skin removed
  • 1 medium-sized Napa (or Savoy) cabbage, thinly sliced
  • 2 carrots, shredded
  • 1 small tomato, thinly sliced
  • 1 mango, thinly sliced
  • 4 scallions, thinly sliced on the diagonal
  • 2 tbsp. roasted sesame seeds
  • handful of fresh mint, chopped
  • handful of cilantro, chopped
  • handful of roasted peanuts

 

Spicy Ginger Dressing

  • 2 teaspoons fresh grated ginger
  • 1 tablespoon Sriracha chili sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1/8 teaspoon sesame oil
  • 3 tablespoons vegetable oil

 

Preparation

1. To poach chicken, place the breast in a small saucepan and add water, about 1 inch above the chicken. Cover and bring to a boil. Once boiled, immediately lower heat to a very slow simmer and partly cover for 10 minutes. Turn off the heat and leave the chicken to cook in hot water for another 15 minutes. Once cooled, shred chicken and set aside.

2. In a large bowl, whisk together all the ingredients for the spicy ginger dressing.

3. Add the cabbage, chicken, carrots, tomato, mint and cilantro to the large bowl and toss gently. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds, and serve immediately.

http://www.designsponge.com/2011/08/in-the-kitchen-with-giao-tracs-chicken-salad.html

Dinner This Week, Italian

Spaghetti With Garlic and Olive Oil

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Ingredients

7 ounces of spaghetti
2 large or 3 small garlic cloves, minced
1 1/2 teaspoons of chili pepper flakes
1/4 to 1/3 cup of extra-virgin olive oil
3/4 teaspoon of salt
1/2 teaspoon of freshly ground black pepper

Directions

  1. Cook spaghetti according to the directions on the package, until it is al dente.
  2. Strain spaghetti and place in a large serving dish.
  3. Add minced garlic, chili pepper flakes, olive oil, salt, and pepper, and mix together well.
  4. Serve warm or at room temperature.

You can also use panchetta to give it flavor and add asparagus.

http://www.yumsugar.com/Spaghetti-Garlic-Olive-Oil-Chili-Flakes-21398824

American, Dinner This Week

Grilled Salmon

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Ingredients:

  • 1 1/2 pounds salmon fillets
  • lemon pepper to taste
  • garlic powder to taste
  • salt to taste
  • 1/2 cup soy sauce
  • 1/3 cup brown sugar
  • 1/3 cup water
  • 1/4 cup vegetable oil or olive oil

Directions:

  • Season salmon fillets with lemon pepper, garlic powder, and salt.
  • In a small bowl, stir together soy sauce, brown suger, water, and vegetable oil until sugar is dissolved.  Place fish in a large resealable plastic plastic bag with the soy sauce mixture, seal, and turn to coat.  Refrigerate for at least 2 hours.
  • Preheat grill for medium heat
  • Lightly oil grill grate.  Place salmon on preheated grill, and discard marinade.  Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

If you dont want to use a grill, bake in a 450 degree oven for 12 minutes, and then broil for 5 minutes.

From all recipes.com

American, Crock Pot, Dinner This Week

Crock Pot Hawaiian BBQ Chicken

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Ingredients:
4-6 Boneless Chicken Breasts (mine were still frozen!)
1 Bottle Archer Farms Hawaiian Style Barbecue Sauce (from Target)
1 20 oz. can Pineapple Chunks, drained
Directions:

Spray the inside of your crock pot with cooking spray for an easy cleanup!  Place frozen chicken breasts in the crock pot and cover with sauce.  Empty can of drained pineapple chunks on top.  Cook on High for 2-3 hours or Low for 4-6 hours.  Shred chicken with two forks while still in the crock pot so the chicken will be well coated with sauce.  Serve over rice.

*Sometimes I also throw in a chopped up green pepper and chopped onion . . . it tastes good with or without it.

http://www.sixsistersstuff.com/2011/06/crock-pot-hawaiian-bbq-chicken.html

Asian, Dinner This Week

Korean BBQ Beef

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Ingredients:

  • 2-2 1/2 pounds of Korean Short Ribs
  • 1 1/2 cups of soy sauce
  • 2 tbls of rice vinegar
  • 3/4 cups white sugar
  • 1/4 cup sesame oil
  • 5 cloves of garlic, minced
  • 1/2 medium yellow onion
  • 3 large green onions, chopped
  • 2 tbls of toasted sesame seeds

DIRECTIONS:

Place ribs in a large ziplock bag or a dish that can hold them all  (I used a large pot with lid).  Combine all the ingredients together and stir for 1 minute.  Pour the marinade into the pot, dish, or ziplock  over the meat making sure ll the ribs have been coated.  Cover and refrigerate over night.  The next morning make sure to place the ribs that were on the bottom on top, and vice versa.  Continue to refrigerate until its time to grill.

Heat grill to medium-high heat and when the grill is nice and hot add meat.  Grill each side for 3-4 minutes.  Garnish with addional slices of green onion and toasted sesame seeds.

http://savorysweetlife.com/2009/04/kalbi-recipe-korean-bbq-shortribs-marinade-part-2/