We are making little changes to our site. Menu Mondays is a new feature. Rachel and I both do weekly menu planning. We wanted to share our upcoming meal plans and after we have tried the recipes post the best of the best. Below are a combination of our daily plans and where we found them.
Honey Herb Pork Tenderloin from the Cookie Rookie
Peppery Acorn Squash from Better Homes and Garden
Orange Chicken from The Pioneer Woman https://thepioneerwoman.com/cooking/orange-chicken/
Chicken Malai Boti from Fauzia’s Kitchen Fun http://www.fauziaskitchenfun.com/chicken-malai-boti
Ground Philly Cheesesteak Grilled Cheese from Dinner then Dessert https://dinnerthendessert.com/ground-philly-cheesesteak-grilled-cheese/
Cauliflower Toast by Ina Garten
Roasted Broccoli Salad by Half Baked Harvest
Lightened up salsa verde chicken enchiladas w/pineapple avocado Salsa by Half Baked Harvest
Original recipe found on Cooking For Keeps
Blackened Chicken Sandwiches with Chipolte Mayo and Gouda
This is a delicious twist on a chicken sandwich
In a small bowl mix the paprika, garlic powder, onion powder, black pepper, cayenne pepper, dried oregano, 1/8 chipolte chili powder, smoked paprika and salt.
Thinly slice onion and cook in olive oil. Cook until caramelized about 30 minutes.
If you want a thinner chicken breast, flatten with mallet. I didn't do this step. Season both sides of the chicken with the seasoning.
Heat a skillet and cook about 5-10 minutes each side. (if flattened takes about 5 minutes.) Cook all the way through.
Meanwhile mix the mayo, lime juice and remaining chipolte chili powder in small bowl.
Once chicken is done put a piece of gouda on and let melt.
To assemble spread the mayo, add the chicken with gouda on top. Top with tomato and carmelized onions.
Original recipe found on Carlsbad Cravings.
Thai Pineapple Peanut Satay Chicken
This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.
Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator.
Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes.
For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes.
You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior)
Grill on one side and then turn slightly.
For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.
Original recipe found on The Cookie Rookie. This was delicious, tasted like good home cooking.
Feel like a warm home cooked meal that is flavorful, this one is for you.
In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside.
Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned.
Add ground chuck and break up and cook until meat only slightly pink.
Season with salt.
Add wine and cook until evaporated, stir occasionally.
Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated.
Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours.
If liquid evaporates add 1/2 c water as needed.
When done it is ready to serve.
About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.
This is a light and cool option for dinner. Original recipe found on Neighbor Food blog.
Veggie Sandwich with Herbed Cream Cheese
Perfect for a hot day
In small bowl mix the whipped cream cheese and mixed herbs.
To assemble use cream cheese on both sides of bed. Add the spinach, tomatoes, cucumber, cheese, and radish.
Ready to eat.