December 2015 Dinner Ideas Part 3

I hope everyone had a very Merry Christmas!  Did Santa leave any new kitchen gadgets underneath your tree?  This year he did not leave any under mine, but that won’t stop me from making dinner most nights!  

For those of us who have to work this last week of the year, here are some quick recipe ideas and a shopping list to get you through the end of 2015.  

Looking forward to January— I thought my husband and I were unique for giving up alcohol and eating out for the first six weeks of the year, but now I guess we were just ahead of the trends? First Drynunary became a thing, and then I just read about the #TakeoutTakeout challenge.  Plan on checking back here January 4th for a full week of dinner recipes and grocery list to help you #TakeoutTakeout. Have a happy, healthy and safe start to the new year!

Blade Steak with Rosemary White-Bean Puree

   

RECIPES

Skillet Roasted Chicken With Fennel, Parsnips, and Scallions, Source: Bon Appétit Magazine, December 2014, page 52

Blade Steaks with Rosemary White-Bean Puree, Source: Gourmet Magazine, December 2008, page 118

Halibut with Clementine Gremolata, Source: Bon Appétit Magazine, December 2009, page 85

Cumin-Spiced Lamb Tacos, Source: Food and Wine Magazine, December 2014, page 129

GROCERY LIST

Produce

1 fennel bulb

2 large parsnips

1 bunch scallions

1 bunch rosemary

1 bunch parsley

1 bunch cilantro

1 lemon

1 lime

4 clementines 

2 heads of garlic

1 avocado

2 oranges (or small orange juice)

Dairy

1 cup plain Greek yogurt

Meat and Seafood

1 3.5-4 pound chicken

4 top blade beef chuck steaks

4 6-ounce Halibut fillets

1 4.5-5 pound butterflied boneless leg of lamb

Interior Aisles

Olive Oil

Kosher salt

Sea salt

Black pepper

Ground cumin

Crushed Red pepper

2 (15 ounce) cans white beans, such as cannellini

Reduced-Sodium chicken broth

Tomato paste

Dry white wine

Kalamata olives (pitted)

Corn tortillas

December 2015 Dinner Ideas Part 2

Thank you for reading my latest Weeknight Dinner Help post.  Are you enjoying this unseasonably warm weather as much as I am?  

Here’s a quick tip for making the Coriander-Crusted Steak recipe featured below- try peeling your ginger with a spoon!

Please follow my blog if you find the list of recipes helpful, and share your favorite recipe from this week. 

RECIPES

Spicy Jerk Chicken, Source: Food and Wine Magazine, December 2015 page 172

Grilled Corn with Jerk Mayo and Coconut, Source: Food and Wine Magazine, December 2015 page 172

Coriander-Crusted Steak with Miso Butter Sauce, Source: Bon Appétit Magazine, December 2010 page 55

Spanish Crusted Roast Pork Tenderloin, Source: Gourmet Magazine, December 2008 page 115

Scallops with Lemon-Butter Sauce, Source: Food and Wine Magazine, December 2014 page 116

Lamb Pita Sandwiches with Kiwi Yogurt, Source: Bon Appétit Magazine, December 2010 page 78

Coriander-Crusted Steak with Miso Butter Sauce, bok choy and butternut squash

GROCERY LIST

Produce

18 scallions

2 medium onions

2 small red onions

1 shallot

1/2 cup thyme leaves

1 bunch rosemary 

2 bunches cilantro

1 bunch chives

3 heads of garlic

4 Scotch bonnet or habanero chiles 

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

1 small head of romaine lettuce

1 large piece of ginger

2 lemons

2 limes

1 pineapple

1.25 pounds kiwi

8 ears of corn

Dairy and Frozen

Unsalted butter
Plain Greek-style yogurt

Lemon Sorbet

Meat and Seafood

2.5 pounds boneless, skinless chicken thighs

12-ounces top sirloin steak

2 (1-lb) pork tenderloins 

1.5 pounds trimmed, boneless leg of lamb

18 large sea scallops

Interior Aisles

Ground allspice

Whole allspice berries

Whole coriander seeds

Cumin seeds

Black pepper

Kosher salt

Vegetable oil

Olive oil

Sesame oil 

Mayonnaise 

Unseasoned rice vinegar

Distilled white vinegar

Soy sauce

Sugar

Sweetened shredded coconut

Sliced almonds

Hot chili sauce

4 7-inch diameter Pita breads

12 wooden vegetable skewers

Hard to Find Ingredients 

Red miso

Sake

Panko bread crumbs

Smoked paprika

Madeira

December 2015 Dinner Ideas Part 1

I hope everyone is having a great start to their week!  I started my week at a new job, and am hoping that moving forward I will still be able to make dinner every night after work. For this week’s Weeknight Dinner Help post I changed the format to separate the main dish recipes from the sides.  

    

Please follow my blog if you find it helpful, and share your favorite recipe from the list this week.

RECIPES

Crispy Coconut Kale with Roasted Salmon and Coconut Rice, Source: Food 52

Firehouse Chicken, Source: Bon Appétit Magazine, December 2015 page 14

Beef and Squash Chili, Source: Bon Appétit Magazine, December 2014 page 44

Skillet Pork Chops with Warm Escarole Caesar, Source: Food and Wine Magazine, December 2013 page 154

Salt-and-Pepper Shrimp, Source: Bon Appétit Magazine, December 2014 page 50

Lamb Chops with Pomegranate Relish, Source: Bon Appétit Magazine, December 2013 page 36

Ginger Turkey Meatballs, Source: Food and Wine Magazine, December 2015 page 196

Cauliflower with pumpkin seeds, Brown Butter, and Lime, Source: Bon Appétit Magazine, December 2015 page 68

Spiced Pickled Beets, Source: Food and Wine Magazine, December 2015 page 1196

Spaghetti Squash with Moroccan Spices, Source: Gourmet Magazine, February 2002

Steamed broccoli

GROCERY LIST

Produce

3 sweet potatoes

1 bunch laminate kale

1 head of escarole (12 ounces)

1 large head of cauliflower

1 acorn squash 

3 pounds medium beets

12 radishes 

1 head of garlic

1 large white onion

1 large red onion 

1 bunch parsley

1 bunch cilantro

1 fresno chile 

1 avocado 

1 lemon

1 Pomegranate 

1 3.5-4 pound spaghetti squash

Fresh ginger

Fresh lime juice 

Broccoli crowns

Dairy

Unsalted butter

Sour cream

Parmigiano-Reggiano cheese 

Crumbled feta cheese

Meat and Seafood

1 to 1.5 pounds salmon

1.5 pounds shell-on large shrimp 

1 3.5-4 pounds chicken, halved

1 pound boneless beef chuck roast, cut into 1/2” pieces

2 3/4 inch-thick rib pork chops (1 pound)

8 lamb rib chops

2 pounds 85% lean ground turkey 

Interior Aisles

Sea Salt

Kosher salt

Black pepper

Olive oil

Vegetable oil

Canola oil

Paprika

Ground cumin

Ground coriander

Dried oregano

Crushed red pepper flakes

Cayenne pepper 

Fennel seeds 

Bay leaves

Cinnamon sticks

Whole allspice berries

Black peppercorns

Whole cloves

Pepitas

Cornstarch 

Dried ancho chile pepper

Dried pastilla chile pepper

Oil-packed anchovy fillets

Sriracha

Distilled white vinegar

Apple cider vinegar 

Sugar

Jasmine rice

Coconut milk

Coconut oil

Unsweetened coconut flakes

Coconut amigos (or tamari)

Toasted sesame oil

Black olives

1 12-oz. bottle of lager

Hard to Find Ingredients 

Sichuan peppercorns 

Sambar masala

Fresh turmeric

November and December 2015 Dinner Ideas, Transition Week

Thank you for checking out my latest blog post!  I hope everyone had a fabulous Thanksgiving holiday!  I spent my holiday weekend in Texas making one of our turkeys, and then baking some of my favorite Christmas cookies :)   

This week I included once recipe from a November Bon Appétit Magazine before switching to my December issues.  

Please let me know if you made any of the recipes featured below, and if the grocery list saved you any time this week!

RECIPES

Lamb Chops with Red Onion, Grape Tomatoes and Feta, Source: Bon Appétit Magazine, November 2010 page 68

Serve with roasted squash

Pan-Roasted Rosemary Chicken, Source: Bon Appétit Magazine, December 2013 page 27

Sweet-and-sour Brussels Sprouts, Source: Bon Appétit Magazine, December 2013 page 24

Steak with Apple Salsa, Source: Food and Wine Magazine, December 2015 page 124

Serve with steamed asparagus

Benno and Leo’s Brined Pork Chops with Fennel, Source: Food and Wine Magazine, December 2014 page 179

Casio e Pepe-Style Braised Kale, Source: Food and Wine Magazine, December 2014 page 132

Fire-and-Ice Ohio Chili, Source: Food and Wine Magazine, December 2014 page 114

Hot Pepper Shrimp, Source: Food and Wine Magazine, December 2015 page 194

Serve with steamed broccoli 

GROCERY LIST

Produce

Fresh rosemary

Fresh thyme

Fresh oregano

Scallions

2.5 pounds brussels sprouts

2 heads of garlic

1 small shallot

2 sweet onions

3 large white onions

1 red onion

1 crisp apple

2 lemons

1 pint grape tomatoes 

Asparagus

Broccoli crowns 

Radishes

3 medium fennel bulbs

1 pound Tuscan kale

1 Scotch bonnet or habanero chile

1 winter squash

Dairy

Unsalted butter

Parmigiano-Reggiano cheese

Crumbled feta cheese 

Shredded Monterey Jack cheese

Dark chocolate ice cream

Meat and Seafood

1 3.5-4 pound chicken, quartered 

Rib eye steaks

6 1-pound pork rib chops

20 extra-large shell-on shrimp, defined 

4 lamb shoulder blade chops

2 pounds ground beef

Interior Aisles

Olive Oil

Vegetable oil

Red wine vinegar

Champagne vinegar

White wine vinegar 

Dry white wine

Kosher Salt

Pepper

Crushed red pepper flakes

Sweet paprika 

Whole black peppercorns 

Bay leaves 

Ground allspice

Ground cumin

Ground cinnamon

Ground coriander 

Ground cloves

Chili powder (4 Tablespoons) 

Ground fennel or fennel pollen

Sugar

Light brown sugar

All-purpose flour

One quart low-sodium chicken broth

Fish sauce

Soy sauce, low sodium

Pepitas

One 15-ounce can tomato puree

One 15-ounce can diced tomatoes

Spaghetti

November 2015 Dinner Ideas, Thanksgiving Edition

Happy almost Thanksgiving!  I hope everyone has fabulous plans for the holiday J For those of you who need a last minute Thanksgiving dish, I included the Potato Gratin recipe I made for my office Thanksgiving party.  One tip—watch the dish like a hawk while it is under the broiler so you do not end up with charred cheese. 

I also included a few recipes for Thanksgiving leftovers to consider for dinner after shopping (or in my case golf) on Friday.

Please let me know if you made any of the recipes featured below, and if the grocery list saved you any time this week!

RECIPES

Sous-VideSteak, Source: Serious Eats
RoastedSquash with Sesame Seeds and Cumin, Source: Martha Stewart Living, October 2015

Cider-GlazedChicken Breasts With Apple-Fennel Salad, Source: Bon Appétit magazine, November 2011 page 50

MoroccanHalibut and Carrots, Source: Bon Appétit magazine, November 2009 page 62

Classic PotatoGratin, Source: Bon Appétit magazine, November 2015 page 95

Cheesegiving, Source: Bon Appétit magazine, November 2015 page 42
MashedPotato Croquettes, Source: Bon Appétit magazine, November 2014 page 66
Cranberry RumPunch, Source: Bon Appétit magazine, November 2014 page 22

 

GROCERY LIST

Produce
2 small acorn Squash

1 Granny Smith apple

1 small shallot

Apple cider

4 cups mixed baby lettuce
2 cups fresh cranberries

1 fennel bulb

2 large carrots

1 lemon
3 limes

1 bunch mint

1 bunch thyme

1 bunch chives

1 head garlic

1 small onion

2 medium shallots
4 pounds russet potatoes


Dairy

Butter
2.5 cups heavy cream

3 ounces Gruyre cheese

1 ounce Parmesan cheese
6oz white American cheese

Eggs

Meat and Seafood
T-bone steaks

4 skinless, boneless chicken breasts

2 5-ounce 1-inch-thick halibut fillets
1lb leftover turkey

Interior Aisles
Sesame seeds
Cumin seeds
Ground cinnamon
Cayenne pepper

Coriander

English mustard powder
Apple cider vinegar
Salt
Pepper
Kosher salt
All-purpose flour
Sugar
Breadcrumbs
Olive Oil
Grapeseed oil
Vegetable oil
Mayonnaise
Pickled hot cherry peppers
4 large bread rolls

Hard to Find Ingredients
White Rum

November 2015 Dinner Ideas Part 2

Thank you again for checking out my blog!  I hope you find the following recipes and grocery list useful when planning your weeknight dinners.  When I look for weekly dinner recipes, the goal is to make a different protein every night.

Please let me know if you made any of the recipes featured below, and if the grocery list saved you any time this week!

RECIPES
Fire Roasted Tomato Zucchini Pasta with Turkey Meatballs, Source: Inspiralized

Pork Tenderloin With Date And Cilantro Relish, Source: Bon Appétit magazine, November 2013 page 59
Roasted Cauliflower with Lemon-Parsley Dressing, Source: Bon Appétit magazine, November 2013 page 56

Thai Beef with Basil, Source: Bon Appétit magazine, November 2013 page 54
            Serve with sliced cucumbers

Marinated Lamb Chops, Source: Food Network
Mustard Greens with Apple Cider-Dijon Dressing, Source: Food and Wine magazine, November 2015 page 86

Caramelized carrot soup, source: Modernist Cuisine at Home, page 75
            Served with pan-seared seared scallops



GROCERY LIST

Produce
1 head of garlic
1 large bunch parsley

1 bunch cilantro
1 bunch dill
2 red chilies

1 head cauliflower
1 small red onion

3 lemons
2 limes
2 apples
2 cucumbers
3 cups basil leaves
7 medium carrots

1 bunch scallions
12 ounces mustard greens
4-5 medium zucchinis

Medjool dates
Fresh carrot juice

Orange Juice

Dairy

Eggs
Parmigiano-Reggiano cheese
Unsalted butter

Meat and Seafood
1 pound lean ground turkey

1.5 pork tenderloin

1 pound ground beef
8 lamb loin chops (about 4oz. each)
1 pound scallops

Interior Aisles
Breadcrumbs
Olive Oil
Vegetable oil
Canola oil
Apple Cider vinegar
Salt
Pepper
Sugar
Baking soda
Dried Oregano
Red Pepper flakes
Cooking Spray
Low-sodium chicken broth
Reduced-sodium soy sauce
Stone-ground mustard
Fish sauce
Rice
1 14 ounce can fire roasted diced tomatoes