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Category Archives: Weeknight

Honey Lemon Sheet-pan Chicken

1.5 lbs Chicken tenders
Flour
1 cup Plain breadcrumbs (Panko)
1/2 cup Parmesan, grated + more for sprinkling
1 tsp Dried Parsley
1/2 tsp Garlic Powder
3 Lemons, juiced (split 5 TBSP and 6 TBSP)
2 tsp Lemon zest (split half and half)
11 TBSP Butter, melted (split 5 TBSP and 6 TBSP)
Asparagus
Broccoli
6 TBSP Olive Oil
6 TBSP Honey

Instructions:

  • Dredge the chicken in flour then chill in the fridge for 20 mins
  • Preheat oven to 400 F
  • Breadcrumb mixture: In a bowl, combine 1 cup Breadcrumbs, 1/2 cup Parmesan, 1 tsp Dried Parsley, and  1/2 tsp Garlic Powder.
  • Lemon Butter mixture: In a separate bowl, combine 5 TBSP lemon juice, 1 tsp Lemon Zest, and 5 TBSP Melted Butter. Reserve 4 TBSP of this mixture in a separate bowl for the vegetables.
  • Dip the floured chicken into the Lemon Butter mixture, then into the Breadcrumb mixture. Arrange chicken tenders down the center of a baking sheet so they are close, but not touching.
  • Bake in the oven for 10 minutes.
  • Remove from the oven and flip the chicken. Add Asparagus and Broccoli to the sides of the baking sheet. Spoon the reserved Lemon Butter over the vegetables then toss them in the mixture. Top veggies with Parmesan cheese.
  • Bake in the oven for another 10-15 minutes until chicken is cooked through and veggies are done.
  • Sauce: Meanwhile, mix together remaining 6 TBSP Lemon juice, 1 tsp Lemon zest, 6 TBSP Melted Butter, 6 TBSP Olive Oil and 6 TBSP Honey.
  • Spoon sauce over chicken, vegetables, and sides when serving. Serve with rice or roasted potatoes

Pressure Cooker Cheesy Chicken Rice

Ingredients

  • Skinless, boneless chicken thighs cut into small pieces
  • 2-3 TBSP butter
  • Salt and pepper
  • Onion, chopped
  • Garlic
  • 2 cups rice
  • Chicken bullion cube
  • 3 cups chicken broth
  • Fresh broccoli
  • Ground thyme (to taste)
  • 1 can cream of chicken soup
  • 2 cups shredded cheddar cheese

Method

  1. Set Instant Pot to saute. Melt better. Salt and pepper chicken, then brown.
  2. Add onion and garlic, saute until soft. Add rice and coat in butter.
  3. Add rice, bullion cube, chicken broth, ground thyme, and broccoli. High pressure, 8 minutes. Quick release pressure.
  4. Add cream of chicken soup, mix thoroughly. Add cheese, mix until melted and incorporated.

“Hamburger Helper” Lasagna

Ingredients

  • 1lb ground beef (do not use sausage!!!)
  • 1 small onion
  • 3 cloves garlic
  • Salt and Pepper
  • 1 tbsp Italian Seasoning
  • 2 cups marinara sauce
  • 8 oz mafalda pasta (uncooked)
  • 3 cups chicken broth (low sodium)
  • 1 cup mozzarella cheese (shredded)
  • 2 tbsp parsley

Try ricotta as a topping?

Method

  1. In large skillet, brown ground beef.
  2. Add onion, garlic, salt, papper, and Italian seasoning. Saute until onion is soft.
  3. Add marinara sauce, pasta, and broth, Mix well. Simmer, covered, until pasta is cooked and sauce is absorbed.
  4. Stir in cheese until melted.
  5. Garnish with parsley.

Instant Pot Quick Stroganoff

Ingredients:

  • .5 cup minced onion
  • 1 minced garlic clove
  • 1 lb ground beef
  • 1 tsp salt
  • 1/4 tsp pepper
  • 10.5 oz can cream of mushroom soup
  • 1-2 tbsp Worcestershire sauce
  • 1 tbsp flour
  • 4 cups beef broth
  • 16 oz egg noodles
  • 1.25 cup sour cream
  • Red wine (for deglazing pan)

Method

  1. Turn IP to sauté. Brown ground beef, onion, and garlic.
  2. Mix in flour.
  3. Deglaze with a splash of red wine.
  4. Add remaining ingredients (less sour cream).
  5. High pressure, 8 minutes.
  6. Natural release pressure for 5 minutes, then quick release.
  7. Stir in sour cream.

Rosemary Chicken Pressure Cooker

Rob does something with chicken, rosemary, chicken broth, potatoes, and broccoli in the pressure cooker. It’s yummy.

Ruhrei – German Scrambled Eggs

Ingredients

  • 4 tablespoons flour
  • 6 eggs
  • 1/2 teaspoon salt
  • 1/3 cup milk
  • 1 1/2 tablespoon butter

Method

  1. Mix flour and milk into a smooth paste, making sure there are no lumps.
  2. Add the eggs and salt. Mix well into a thin batter.
  3. Melt butter in a frying pan, add batter. Cut and turn with a spatula until form and cooked through.

Thai Satay Chicken

This is a nice easy recipe. It didn’t take long to cook at all. I was skeptical during the cooking process, but when it was done it was awesome! Recipe courtesy of Cafe Delites.

Marinating time – 1hr+
Total cooking time 45 mins

 

Ingredients – shopping list:

  • 400ml can Coconut milk (beware of separation stir well and or gently heat up to reincorporate full prior to using)
  • ~1/3 cup Natural creamy peanut butter
  • 2 1/4 TBSP brown sugar
  • 2 1/4 TBSP Thai red curry paste
  • 2 TBSP Kecap Manis (sweet soy sauce – had to order ours from Amazon. You can substitute regular soy sauce too)
  • 2 TBSP Fish sauce
  • 1 1/2 tsp Tamarind concentrate
  • 2 tsp lime juice
  • 1 tsp minced garlic
  • 4 boneless skinless chicken thighs
  • salt
  • rice for serving

To cook:

For The Chicken Marinade:
  • 4 tablespoons coconut milk
  • 1 1/2 TBSP creamy peanut butter
  • 1 1/4 TBSP packed light brown sugar
  • 1 1/4 TBSP Thai red curry paste
  • 1 TBSP Kecap Manis
  • 1 TBSP fish sauce
  • Pinch of salt
  • 4 skinless chicken thighs
  • 2 tsp Peanut oil for frying
For the Peanut Sauce:
  • 1 1/3 cup coconut milk (all remaining milk from the can)
  • 1/4 cup creamy peanut butter
  • 1 TBSPfish sauce
  • 1 TBSP Kecap manis
  • 1 TBSPpacked brown sugar
  • 1 TBSPThai red curry paste
  • 1 1/2 tsp Tamarind concentrate
  • Pinch of salt
  • 1 tsp minced garlic
  • 2 TBSP freshly squeezed lime juice
  • Rice for serving

Directions:

Marinate the chicken

  1. Make the marinade: in a bowl mix together marinade ingredients (except chicken and peanut oil).
  2. Add the chicken to the marinade and stir to coat it completely. Cover and put in the refrigerator for at least 30 mins or until ready to cook.

Cook everything

  1. Preheat the oven to 400 F
  2. In an oven safe skillet, heat up the peanut oil on medium high heat.
  3. Add the chicken and sear until browned on both sides – around 10 minutes.
  4. Transfer pan directly into the oven and bake for 20-30 minutes, until chicken is cooked through.
  5. Meanwhile, in a medium saucepan add all sauce ingredients EXCEPT the lime juice.
  6. Bring to a boil, then reduce heat and simmer until well mixed and thickened. About 5-6 minutes.
  7. Once thick, take off the heat and add lime juice.
  8. Serve with rice.