Tag Archives: dinner

Beef with Snow Peas

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I am really digging stir fry dinners! I bookmarked this recipe months ago, it’s a PW recipe so I knew she wouldn’t steer me wrong 😉 The flavor in this dish is spot-on! I didn’t have the required sherry, so I used Mirin – other than that, I followed all the directions. My family really enjoyed this meal and I my picky eater asked if she could eat leftovers before she was finished with her serving 😉 Thanks for reading, enjoy!

Beef with Snow Peas – adapted from The Pioneer Woman

  • 1-1/2 pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • 1/2 cup Low Sodium Soy Sauce
  • 3 Tablespoons Mirin
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger
  • 8 ounces, weight Fresh Snow Peas, Ends Trimmed
  • 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
  • Salt As Needed (use Sparingly)
  • 3 Tablespoons Peanut Or Olive Oil
  • Crushed Red Pepper, For Sprinkling
  • Jasmine Or Long Grain Rice, Cooked According To Package

Directions:

In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.

Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.

Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.

Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.

Macaroni (1870)

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This macaroni and cheese is all about the cheese – duh, right? Quality is super important, so splurge  a little and do not use pre-shredded cheese!  This is quicker than other recipes I have tried and it’s great if you have less than a full box of pasta in your pantry (my box weighed 9.9 ounces) and remnant cheeses in your fridge. I used smoked gouda and some other chunk that might have been Emmentaler? Next time I will use a sharp English cheddar, although the kids might not appreciate it. The cheese sauce is much more “soupy” than other recipes that are thickened with a roux, but the longer it sits and cools the thicker it becomes. Thanks for reading, enjoy!

Macaroni (1870) – adapted from Kitchen Historic

  • 10 ounces macaroni
  • 2 cups whole milk
  • 4 tablespoons flour
  • 4 tablespoons butter
  • 2/3 cup cream
  • 1 teaspoon mustard powder
  • 1 teaspoon kosher salt
  • 1 teaspoon pepper
  • cayenne, to taste
  • 8 ounces old cheddar, grated
Directions:

1. Set a large pot of water to boil and cook the macaroni until tender. Strain the water and return the macaroni to the pot.
2. While the macaroni is cooking, mix the milk, flour, and butter in a medium saucepan. Stir until combined and butter has melted.
3. To the sauce, add the cream, mustard, salt, pepper, cayenne, and cheese. Mix together and simmer for ~5 minutes or until thickened.
4. Add finished sauce to macaroni and stir, cooking until evenly heated.

Baked BBQ Pork Taquitos

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Quick Post: These were so good! I have made the recipe that these taquitos were inspired by, and those are amazing too. We all really enjoyed these, and my husband didn’t even mind/notice that there were some things in these he would normally pass on. The flavor compliment each other really well and all my modifications are listed below. Thanks for reading, enjoy!

Baked BBQ Pork Taquitos – adapted from Pink Parsley

  • 4 oz. cream cheese, softened to room temperature (reduced-fat is fine)
  • 1/3 cup bbq sauce
  • 1/2 tsp paprika
  • 1/2 tsp chile powder
  • 1/2 tsp garlic powder
  • 1 garlic clove, minced
  • 1/2 tsp mustard powder
  • 1/2 tsp brown sugar
  • pinch red pepper flakes
  • kosher salt and pepper to taste
  • 3 scallions, minced
  • 3-4 Tbs minced fresh cilantro
  • 2 1/2 cups shredded or chopped pork
  • 1 cup sharp cheddar cheese
  • 10-15 (6-inch) corn or flour tortillas
  • canola oil for brushing
  • BBQ sauce or ranch dressing for dipping
Directions:
Preheat the oven to 425 degrees and spray a baking sheet with cooking spray. In a large bowl, combine the cream cheese with the bbq sauce, paprika, garlic powder, mustard, brown sugar, chile powder, red pepper flakes, cilantro, scallions, and 1/4 tsp kosher salt.  Fold in the pork and cheese.  Taste and season with additional salt and pepper if necessary. Working 3-4 tortillas at a time, stack them on a microwave-safe plate and cover with a damp paper towel.  Cook 30 seconds, or until tortillas are soft and pliable.Spoon 2-3 tablespoons of filling onto the lower third of each tortilla, and roll tightly.  Place seam side-down on the prepared baking sheet.  Repeat with remaining tortillas and filling.Brush the taquitos lightly with canola oil, sprinkle with salt.  Bake 15-20 minutes, or until the tortillas are crisp and golden-brown.  Serve with bbq sauce and ranch dressing for dipping.

Pulled Pork Mac n’ Cheese

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Why not, right? My husband thought this was too weird to work at first, but I  immediately knew this was destined for our dinner table. I love macaroni and cheese (proof here, here, here, here, here and some here), and I’m always on the lookout for new faves. He’s a little more apprehensive, but in the end is satisfied with the meal. I used this recipe for inspiration, a different one for the pork and this mac n’ cheese sauce. The Pioneer Woman knows her mac and cheese and I have made it several times with different cheese blends.

Verdict: This was amazing – really a pleasant surprise and I will definitely make this again. Even the pickiest kid I know (my girl) ate this up!  Make sure you use a great quality barbecue sauce ( I use this brand) or make your own. The pork is easy to prepare in the crock pot and compliments the mac and cheese really well, and I loved the smokiness that the sauce added to it. I can’t wait to eat the leftovers 🙂 Thanks for reading, enjoy!

Pulled Pork – adapted from The Redhead’s Adventures

  • 1 pork shoulder
  • 1/2 TBSP Kosher salt per pound of meat
  • 1 TBSP Brown sugar per pound of meat
  • ground black pepper to taste
Directions:

Prepare the night before: Season pork shoulder, wrap and place in the refrigerator

To cook: Unwrap pork shoulder and place in a crock pot. Cook on low for 6 to 8 hours.

Macaroni and Cheese – adapted from The Pioneer Woman

  • 1 pound Cavatappi pasta
  • 1 whole Egg Beaten
  • 1/2 stick  butter (1/4 cup)
  • Âź cups All-purpose Flour
  • 2-½ cups milk
  • 2 teaspoons mustard powder
  • 8 oz. Emmental cheese, shredded
  • 8 0z. sharp white cheddar cheese, shredded
  • 2 oz. Asiago cheese, shredded
  • ½ teaspoons Salt, More To Taste
  • ½ teaspoons Seasoned Salt, More To Taste
  • ½ teaspoons Ground Black Pepper
  • 1/3 cup (or more to cover the mac n’ cheese) Panko bread crumbs
  • Optional Spices: Cayenne Pepper, Paprika
  • 1 1/2 to 2 cups finely chopped pulled pork
  • 1/4 to 1/2 cup barbecue sauce
  • 1/3 to 1/2 cup panko bread crumbs (optional)

Directions:

Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.

In a small bowl, beat egg.

In a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don’t let it burn.

Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.

Pour egg mixture into sauce, whisking constantly. Stir until smooth.

Add in cheese and stir to melt.

Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT.

Pour in drained, cooked macaroni and stir to combine.

Toss the pulled pork with the barbecue sauce. Stir the pork and pasta into the cheese sauce.

Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, panko bread crumbs and bake for 20 to 25 minutes or until bubbly and golden on top.

Pepperoni Pizza Puffs

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I made these once before, but I think all the pictures that I took stunk, so I decided not to post about them. I have declared Wednesday night to be “Fun Kid Dinner Night”, because M is never able to be home with us on Wednesday nights. It’s a good opportunity to make something I know he wouldn’t care for, and that way I can still get my mushrooms, bell peppers, mustard and onions in somewhere. I mentioned her before that he’s a little picky 😉

Verdict: These were really good and would make a great appetizer. The ratio of cheese and pepperoni is quite a bit higher than batter, so oil up your muffin tin liberally! I like my addition of chili flake which gave these a little kick. Also, marinara is a must for dipping which makes these little puffs a quick substitute when you’re craving pizza. Thanks for reading, enjoy!

Pepperoni Pizza Puffs – adapted from Gimme Some Oven

  • 3/4 cup flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. dried oregano
  • 1/4 tsp. dried basil
  • pinch of chili flake
  • onion powder
  • garlic powder
  • 3/4 cup milk
  • 1 egg, lightly beaten
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. pepperoni, diced
  • Pecornino Romano cheese to taste
  • 1/2 cup pizza sauce (homemade or store-bought)

Directions:

Preheat oven to 375o.  Grease a 24-cup mini muffin pan.  In a large bowl, whisk together the flour, baking powder and dried seasonings; whisk in the milk and egg.  Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups.  Bake until puffed and golden, 20 to 25 minutes.

Warm the pizza sauce, then stir in 1 tablespoon basil.  Sprinkle the puffs with the remaining 1 tablespoon basil.  Serve the puffs with the pizza sauce for dipping.

Garlic Green Beans

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Quick Post: These were so good, (so was the entire meal – roast chicken and garlic rice pilaf linkage). This is such an easy, amazingly flavorful meal and definitely company worthy (not to mention cheap!) It hits all the right buttons! Thanks for reading, enjoy 🙂

Garlic Green Beans – adapted from A Sweet Pea Chef

  • 1 lb. fresh green beans, stems removed
  • 2 tbsp. unsalted butter (**next time, I’ll use 1 TBSP**)
  • 2 cloves garlic, minced
  • 1/2 tsp. kosher salt
  • 1/8 tsp. ground black pepper

Directions:

Steam green beans until slightly tender, about 6-8 minutes.

Melt butter over medium heat in a large skillet. Add garlic and cook 1-2 minutes. Transfer steamed green beans to the melted butter and garlic. Toss to coat green beans evenly and continue to saute for approximately 5 minutes over medium heat.

Stir Fry

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This was really good and my whole family enjoyed this meal. Next time I will add some honey or more orange juice for a little more sweetness, because the savory flavors were pretty strong. I like my flavors to have a little more balance, but other than that this is definitely a winner. Even my kids wondered if I’ll make this again! I can’t beat that kind of enthusiasm, especially when it has so many veggies in it. I will add more veggies next time and the fam requested baby carrots, and I missed the crispy crunch of water chestnuts. M doesn’t care for those, but he can pick them out; which means more for me 😉 Thanks for reading, enjoy!
Pat’s Broccoli and Chicken Stir-Fry – adapted from Food Network
  • 2 tablespoons soy sauce
  • 1 tablespoon orange juice
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon light brown sugar
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon red pepper flakes, plus more to taste, if desired
  • 1/2 tablespoon cornstarch
  • 1 tablespoon peanut oil, plus more as needed
  • 1 pound boneless, skinless chicken thighs, cut into 1/2-inch pieces
  • 4 cloves garlic, minced
  • 2 tablespoons peeled and chopped ginger
  • 1 cup snap peas, rinsed and blanched
  • 1 cup bell pepper, sliced and blanched
  • 1 medium carrot, peeled and sliced at an angle – thin, blanched
  • 2 cups broccoli florets, blanched

Directions:

In a small bowl, whisk together the soy sauce, orange juice, rice wine vinegar, light brown sugar, sesame oil, red pepper flakes and cornstarch. Reserve.

Set a wok over medium-high heat and coat with 1 tablespoon of peanut oil. When the oil shimmers, add about half of the chicken thigh pieces. Stir-fry until the chicken is fully cooked through, about 3 to 4 minutes. Transfer to a plate and repeat the process with the remaining chicken thighs.

Add enough peanut oil to the hot wok to coat the bottom. Add the garlic, ginger, green onions, and red pepper flakes, to taste, and saute until fragrant, about 1 minute. Add chicken back to the pan along with the broccoli florets and stir to warm through. Pour in the reserved sauce and stir until the sauce is thickened and bubbly, about 45 seconds. Transfer to a serving bowl and serve.

Turkey Roast Dip with Gruyere

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Quick Post: So, you don’t like turkey? Well, make this for the people in your life who do, and you’ll score major points!! This is seriously the best turkey meal I have eaten – it comes in second after my favorite Thanksgiving turkey recipe. I cannot put into words how amazing this is – I just accept it; and can’t wait for more people to try this. Using fresh herbs is so important because it’s where most of the flavor comes from.  I used some homemade chicken stock – again, because there isn’t a whole lot going on in this, so use the best ingredients. Thanks for reading, enjoy!!

Turkey Roast Dip with Gruyere – adapted from Kelsey Nixon

for the turkey:

  • 3 tablespoons butter, softened
  • 1 tablespoon fresh thyme leaves, chopped
  • 1 tablespoon chopped fresh rosemary
  • Kosher salt and freshly cracked black pepper
  • 1 large onion, roughly chopped
  • 1/2 cup chicken stock – preferably homemade
  • 3 tablespoons Worcestershire sauce
  • 1 (3-pound) bone-in turkey breast
 for the sandwiches
  • 6 demi French baguettes, sliced in half (**I used a loaf of this**)
  • 3 tablespoons unsalted butter, softened
  • Gruyere cheese
Directions:

For the turkey: In a small mixing bowl, mix together the softened butter and fresh herbs. Season with salt and pepper and set aside.Spread the chopped onions over the bottom of a slow cooker. Pour the chicken stock and Worcestershire sauce into the slow cooker. Sprinkle the turkey with salt and pepper. Slather the turkey breast with herb butter, spreading half under the turkey skin. Place the turkey on top of the onions, breast side up. Cover and cook on high for 4 to 6 hours, checking it after 4 hours to see if the internal temperature has reached 170 degree F. Once the turkey reaches 170 degrees F, remove it from the slow cooker, transfer to a cutting board, tent with aluminum foil and allow to rest 10 minutes before slicing. Reserve any juices from the slow cooker. After the breast has rested, remove the skin and slice very thinly using a sharp knife.

For the sandwich: Preheat the broiler. Brush each side of the sliced bread with the softened butter and place on a baking sheet, buttered side up. Top each buttered baguette with sliced cheese. Place under the broiler until the cheese melts and begins to turn golden brown.

Carefully remove from the oven. Pile the sliced turkey on the bottom half of each sandwich before topping it with the cheesy top. Serve the turkey au jus left over in the slow cooker for dipping.

Cheddar and Mozz Mac

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Quick Post: This is his fave mac n’ cheese, but now with a new cheese combination. This was a last-minute dinner decision, so I used what I had on hand for this, and thankfully it worked out. I know that cheddar and mozzarella isn’t an “outside the box” kind of pairing, but for someone who rarely steps outside a recipe, it’s blog-worthy 😉 This blog is as much about archiving as it is sharing with all you lovely readers out there. I always like being able to read what changes I made in the past, improvements, tweaks, recommendations, good, bad and ugly rather than try to remember it all! 🙂 Thanks for reading, enjoy!

Ginger and Cilantro Baked Tilapia

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Quick Post: I was hoping that this would taste better, but I didn’t care for it too much. My husband said it was ok, but I know I wont make this again. It’s missing something – there are too many savory flavors going on here and not enough balance. Maybe it needed some lime to brighten it up, but I didn’t think to try that. I served the fish over this rice instead of the recommended orzo. Thanks for reading!

Ginger and Cilantro Baked Tilapia – adapted from the Kitchn

  • 1 1/2 pounds tilapia fillets
  • Kosher salt and freshly ground pepper
  • 3 garlic cloves, peeled and smashed
  • 1 inch fresh ginger, grated, about 1 tablespoon
  • 1 jalapeĂąo pepper, roughly chopped (optional)
  • 1/3 cup roughly chopped cilantro leaves
  • 1/4 cup white wine
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • Scallions, chopped for garnish
  • Extra cilantro, to garnish
Directions:

Heat the oven to 475°F. Pat the fish dry, season lightly with salt and pepper, and lay in a 9×9-inch or 8×8-inch ceramic or glass baking dish.

Put the garlic, grated ginger, chopped jalapeĂąo, and cilantro in a small food processor with the white wine, soy sauce, and sesame oil. Whir until blended. (Alternately, you can finely chop or mash the aromatics in a mortar and pestle, then whisk together with the liquid ingredients.)

Pour the sauce over the fish, rubbing it in a little. Bake for 8 to 10 minutes, or until the fish flakes easily and is cooked through. It will be very moist and even a little gelatinous, still.

Serve immediately over brown rice or orzo, garnished with the additional scallions and cilantro.