January 2017 Weeknight Dinner Ideas Part 1

Happy New Year y’all!  I hope everyone had an enjoyable holiday season, and is committed to the first day of their NYE resolutions.  January first marks the start of my busiest six weeks in the kitchen as we start our home cooking challenge giving up restaurants, takeout, and alcohol (hubby also gives up carbs) until Valentine’s Day! It’s crazy to realize that this is our fifth year of self-imposed sobriety, and third year of giving up dining out (work functions excluded) for an extended period.  I have learned a lot over these past few years about giving up restaurants and take-out and want to share my top 5 takeout takeout tips:

1. Have a plan- Plan out your meals, snacks and grocery lists at least a week in advance.  I personally plan our meals and shopping lists before the start of each month, and try to grocery shop every Sunday.

2. Buy in bulk- If you have the space, take your monthly shopping list to Costco or Sam’s Club to stock up on spices, meat, nuts, canned vegetables etc. 

3. Slow cook- Invest in a sous vide machine or slow cooker so you can start dinner in the morning and come home from work to a prepared meal

4. Leftovers- Leftovers will become your best friend.  Get creative in how you repurpose them, and make sure you have the right containers to pack and heat your food at work

5. Celebrate- Plan something extra special for Valentine’s Day to celebrate your six weeks of hard work and discipline!

For anyone who has been successful with their whole 30, Cook 90, or takeout takeout challenge, what other tips and tricks do you have?  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Sticky Baked Chicken Wings

RECIPES

Sticky Baked Chicken Wings, Source: Food and Wine Magazine, January 2017, page 128

Black Cod With Swiss Chard, Olives, And Lemon, Source: Bon Appétit Magazine, January 2013, page 40

Weeknight Porchetta, Source: Bon Appétit Magazine, January 2015, page 30

Grass-Fed Strip Steak With Spicy Hoisin Sauce And Cucumber Relish, Source: Bon Appétit Magazine, January 2010, page 99

Chunky Lamb Ragu with Celeriac Noodles, Source: Inspiralized

Paleo Baked Turkey Breast, Source: Living Well Mom

GROCERY LIST

Produce

2 large bunches Swiss chard

2 English hothouse cucumbers

1 celery rib

1 medium celeriac (celery root)

1 bunch scallions

1 bunch cilantro

1 bunch rosemary

1 bunch thyme

1 bunch mint

1 lime

1 lemon

1 ginger root

2 heads of garlic

1 small yellow onion

2 Maui or Visalia onions

4 medium shallots

Dairy and Frozen

Eggs

Meat and Seafood

5 pounds chicken wings

2-2.5 pounds boneless skinless turkey breast

2 1-pound 1" thick grass-fed New York strip steaks 

.75-1 pound lean ground lamb

1.5 pounds pork tenderloin

Bacon

4 4-ounce pieces skin-on black cod fillet

Interior Aisles

Olive oil

Canola oil

Coconut oil

Unseasoned rice vinegar

Kosher salt

Iodized salt

Pepper

Crushed red pepper flakes

Coriander seeds

Cumin seeds

Ground cumin

Fennel seeds

Onion powder

Garlic salt

Nutmeg

Toasted sesame seeds

Soy sauce

Hoisin sauce

Honey

Ketchup

Tomato paste

14.5 ounce can crushed tomatoes

1 can low sodium chicken broth

Oil-cured black olives

Hard to Find Ingredients 

Tapioca flour

Almond flour

December 2016 Weeknight Dinner Ideas Part 2

Happy Monday y’all!  I wanted to share a quick round of weeknight dinner ideas before cooking tonight.  Most of the recipes can be made in under 30 minutes, and it looks like the chicken will be easy to re-purpose for lunches later in the week.

The key for making a few of the other recipes below in less than an hour is to prepare portions of them in advance.  For example, roast the spices for the chicken ahead of time and make the brine for the pork over the weekend.  The fennel, broccoli and sweet onions can also get chopped on Sunday for use early in the week.  

  

Ok, time to start the Shrimp à l’Américaine!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Tandoori Chicken Drumsticks with Cilantro-Shallot Relish, Source: Food and Wine Magazine, December 2013, page 152

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

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

Roast Hen with Yassa Marinade, Source: Food and Wine Magazine, December 2016, page 151

Coriander-Roasted Broccoli, Source: Food and Wine Magazine, December 2016, page 83

Shrimp à l’Américaine, Source: Food and Wine Magazine, December 2016, page 84

GROCERY LIST

Produce

1 lemon

3 medium fennel bulbs

2 heads of broccoli

1 fresh Thai bird chile

1 bunch scallions

1 bunch cilantro

1 bunch mint

1 bunch thyme

Fresh ginger root

5 shallots

2 sweet onions

1 medium onion

1 head garlic

Fresh lemon juice

Dairy and Frozen

Unsalted butter

Fat-free Greek-style yogurt

Meat and Seafood 

12 chicken drumsticks 

12-ounce top sirloin steak

6 1-pound pork rib chops

4 1.25-1.5-pound Cornish game hens

2 pounds large shrimp 

Interior Aisles

Olive oil

Canola oil

Sesame oil

Distilled white vinegar

Unseasoned rice vinegar

Dry white wine

Soy sauce

Kosher salt

Ground pepper

Crushed red pepper

Sweet paprika

Garam masala

Ground cumin

Whole cumin seeds

Ground coriander

Whole coriander seeds

Whole black peppercorns

Bay leaves

Ground tumeric

Light brown sugar

All-purpose flour

15-ounce can diced tomatoes

Tomato paste

Dijon mustard

Sake

Cognac

Hard to Find Ingredients 

Red miso

Tamari

December 2016 Weeknight Dinner Ideas Part 1

Who else is in disbelief that Christmas is only a few weeks away?  I keep asking myself where did 2016 go?  It’s also pretty hard to believe that this means I have been posting quick dinner ideas for over a year now.  I know I shared some of the recipes featured below last year, but they were too good not to make again in 2016!  Being able to marinate the firehouse chicken up to three days in advance makes it one of those meals you can prep on Sunday for the middle of the week. 

If you make the steak tacos I’d be curious to know how they turn out if you use flour tortillas instead.  The flavorless and dry corn tortillas from the grocery store detracted from what was otherwise a quick and flavorful dinner.  

OK, I am off to find some long johns for my trip to the mountain timezone tomorrow.  Wish me luck that I make my connecting flights and don’t freeze to death in the arctic blast taking over that part of the country!  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Steak Tacos with Pineapple, Source: Food and Wine Magazine, December 2015, page 124

Firehouse Chicken, Source: Bon Appétit Magazine, December 2015, page 12

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

Green Curry Pork Tenderloin, Source: Bon Appétit Magazine, December 2016, page 20

GROCERY LIST

Produce

1 large head of cauliflower

1 bunch fresh cilantro

1 pineapple

1 lime

1 head garlic

1 red onion

1 medium shallot

1 ginger root

Fresh lime juice

Fresh orange juice

Dairy and Frozen

Unsalted butter

Meat and Seafood 

3.5-4 pound chicken

1.5 pound skirt steak

1.5 pound pork tenderloin 

Interior Aisles

Olive oil

Vegetable oil

Toasted sesame oil

Distilled white vinegar

Salt

Kosher salt

Paprika

Black pepper

Crushed red pepper flakes

Pure maple syrup

Agave nectar

Soy sauce

Raw shelled pumpkin seeds

Green curry paste

1 14.5-ounce can unsweetened coconut milk
Tortillas

November 2016 Weeknight Dinner Ideas Part 2

Somehow the last few days of November got away from me, so I am writing this final November post a few days later than usual.  The short ribs and hot dog recipes were too good not to share with y’all!  

Are you shocked to see hot dogs featured on here?  Well, we’re only a few weeks away from January which means I am fitting in a few extra meals with bread and rice before hubby goes strict Paleo for the month. I hope you find the hot dogs as delicious as I did!

OK, I'm off to grocery shop for the week ahead.  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Loaded Hot Dog with Chipotle Mayo

RECIPES

Soy-Braised Short Ribs, Source: Food and Wine Magazine, November 2016, page 78

Cider-Glazed Chicken Breasts With Apple-Fennel Salad, Source: Bon Appétit Magazine, November 2011, page 50

Flattened Pork Chops With Greens And Mustard Pan Sauce, Source: Bon Appétit Magazine, November 2014, page 54

Moroccan Halibut And Carrots, Source: Bon Appétit Magazine, November 2009, page 62

Loaded Hot Dogs with Chipotle Mayo, Source: Food and Wine Magazine, November 2016, page 44

GROCERY LIST

Produce

4 cups mixed baby lettuces

1 bunch mustard greens

1 fennel bulb

2 large carrots

1 Granny Smith apple

1 lemon

1 bunch scallions

1 bunch mint

1 bunch parsley

1 bunch dill

1 ginger root

2 shallots

1 yellow onion

1 head garlic

Kimchi

Apple cider

Dairy and Frozen

Unsalted butter

4 ounces crumbled cheddar cheese curds or sharp cheddar cheese

Meat and Seafood 

4 skinless, boneless chicken breasts

5 pounds English-cut bone-in short ribs

4 bone-in pork rib chops

8 beef hold dogs

2 5-ounce halibut fillets

Interior Aisles

Olive oil

Canola oil

Grapeseed oil

White wine vinegar

Apple cider vinegar

Kosher salt

Ground black pepper

Cayenne pepper

English mustard powder

Mustard seeds

Toasted sesame seeds

Ground cinnamon 

Sugar

Brown sugar

Honey

Whole grain Dijon mustard

Piccalilli or pickle relish

Mayonnaise

Soy sauce

Mirin

1 can chicken stock

Dry red wine

Rice

8 hot dog buns

Fritos 

Hard to Find Ingredients 

Chipotle chile in adobo

November 2016 Weeknight Dinner Ideas Part 1

Hope y’all had a wonderful Thanksgiving holiday!  I am still marveling at the fact that we managed to host both families at our home this year without a hiccup!  We pulled off a very traditional meal by using the smoker for the turkey, and the single oven for the sides.  I also made sure to make a strong batch of punch which I think made everything else taste better! 

I was home in the days leading up to Thanksgiving, so I have a few kitchen-tested recipes to share.  All of them were easy to make after work or partially in advance for a quick weeknight dinner.  

As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Mapo Tofu with Ground Pork

RECIPES

Winter Greens Salad with Buttermilk Dressing, Source: Food and Wine Magazine, November 2016, page 137

Panang Chicken Curry, Source: Bon Appétit Magazine, November 2010, page 24

Steak With Mixed Peppercorns And Pomegranate Glaze, Source: Bon Appétit Magazine, November 2009, page 56

Spiced Lamb Meatballs With Walnut Romesco, Source: Bon Appétit Magazine, November 2016, page 18

Weeknight Mapo Tofu With Ground Pork, Source: Bon Appétit Magazine, November 2016, page 52

GROCERY LIST

Produce

4 cups arugula 

8 ounces Belgian and curly endive

6 cups arugula or spinach

2 bunches scallions

1 bunch fresh rosemary

1 bunch parsley

1 bunch cilantro

1 bunch tarragon

1 bunch chives

1 bunch Thai basil or regular basil

2 red bell peppers

1 jalapeño

1 medium tomato

1 ginger root

1 medium onion

1 head garlic

Pomegranate juice

Fresh lemon juice

Dairy and Frozen

Eggs

1 pound silken tofu

Buttermilk

Meat and Seafood

1.5 pounds skinless, boneless chicken breasts

1.25 pounds top sirloin steak

1 pound ground lamb

.5 pound ground pork

Interior Aisles

Olive oil

Vegetable oil

Balsamic vinegar

Sherry vinegar

Kosher salt

Coriander seeds

Cumin seeds

Ground black pepper

Peppercorn mélange

Chipotle chile powder

Cayenne pepper

Sweet paprika

Paprika

Sugar

Golden brown sugar

Cornstarch

Tomato paste

Fish sauce

2 cans unsweetened coconut milk

1 can low-sodium chicken broth

Thai red curry paste

8 ounces bamboo shoots

Chinese black bean garlic sauce

1/4 cup Chopped walnuts

1 cup chopped pecans

Rice

Hard to Find Ingredients

8 kaffir lime leaves

Tamarind paste

Sichuan peppercorns

October 2016 Weeknight Dinner Ideas Part 2

Happy Halloween y’all!  I am writing this post as I hand out candy to the kiddos.  This is our first year in the house so I had no idea how much candy to buy.  Let’s hope two bags is enough? 

As I mentioned yesterday, I am home for over ten days (a miracle anymore) so I am cooking up a storm while I can! I have to make sure we have lots of leftovers in the fridge before I hit the road again next week for work!  Do y'all have any suggestions for how to cook Paleo meals in bulk?  

Ok, back to handing out candy!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Grilled Pork with Coconut Rice and Lemongrass Sambal, Source: Food and Wine Magazine, October 2013, page 172

Roast Chicken With Broccoli Rabe, Fingerling Potatoes, And Garlic-Parsley Jus, Source: Bon Appétit Magazine, October 2009, page 86

Halibut Confit With Leeks, Coriander, And Lemon, Source: Bon Appétit Magazine, October 2014, page 82

Parsnip Purée, Source: Bon Appétit Magazine, October 2014, page 69

Red Wine-Braised Short Ribs, Source: Bon Appétit Magazine, October 2011, page 36

Grilled Lamb Spiedini with Eggplant, Red Bell Pepper, and Arugula Salad, Source: Bon Appétit Magazine, October 2010, page 117

GROCERY LIST

Produce

2 jalapeños

2 Thai bird chiles

2 red bell peppers

1 large eggplant

1 pound broccoli rabe (rapini)

4 cups baby arugula

2 baby bok choy

1 pound parsnips

3 medium carrots

2 celery stalks

4 leeks

1 bunch scallions

2 bunches parsley

1 bunch thyme

1 bunch oregano

1 bunch rosemary

2 lemon grass stalks

2 bunches cilantro

2 lemons

1 pound fingerling potatoes or baby yukon

1 ginger root

4 shallots

2 heads of garlic

3 medium onions

Fresh lime juice

Fresh lemon juice

Dairy and Frozen

Unsalted butter

Heavy cream

Whole milk

Meat and Seafood 

1 4-4.5lb. chicken

1 3-lb. skinless halibut filet

2 1-lb. pork tenderloins 

5-lb. bone-in beef short ribs

2.75-lb. thick lamb shoulder blade chops

Interior Aisles

Olive oil

Vegetable oil

Canola oil

Salt

Kosher salt

Pepper

Coriander seeds

Bay leaves

Flour

Low-salt chicken broth

1 quart low-salt beef stock

Tomato paste

Capers

Jasmine rice

Unsweetened coconut milk

Roasted peanuts

Dry white wine

750 ml Cabernet Sauvignon

Hard to Find Ingredients 

2 fresh kaffir lime leaves

Palm sugar

October 2016 Weeknight Dinner Ideas Part 1

Welcome back y’all!  After an incredible month of travel to places like Japan, Seatte and NYC I am back in town for ten full days!  I am pretty excited to be back in the kitchen making quick weeknight dinners after being consistently away for over a month.  While I had many phenomenal meals while on vacation (Still cannot believe I ate Puffer Fish!)  there is nothing quite like eating dinner in your own home.  

I’ll keep this short and sweet as I am still unpacking from Japan…  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Grilled Chicken with Mango-Pineapple Salsa, Source: Cooking Light Magazine, October 2008, page 140

Cumin-Spiced Lamb Tacos, Source: Food and Wine Magazine, October 2014, page 158

Skirt Steak With Romesco Sauce, Source: Bon Appétit Magazine, October 2012, page 18

Brussels Sprouts with Maple Syrup, Source: Bon Appétit Magazine, October 2012, page 113

Pork Loin Braised In Milk, Source: Bon Appétit Magazine, October 2012, page 30

Grilled Chicken with Mango-Pineapple Salsa

GROCERY LIST

Produce

1 mango

1 pineapple

1 lime

1 jalapeño

1 bunch cilantro

1 bunch parsley

1 bunch chives

1 bunch sage

1 bunch thyme

1 (6-ounce) tomato

1 avocado

1 red bell pepper

2 pounds brussels sprouts

1 small red onion

1 head garlic

Fresh lime juice

Fresh orange juice

Dairy and Frozen

Unsalted butter

Plain Greek yogurt

Meat and Seafood 

4 (6-ounce) skinless, boneless chicken breast halves

1 2-pound boneless pork loin with fat layer on it

1 2-pound skirt or stank steak

1 4.5-5-pound butterflied boneless leg of lamb

Interior Aisles

Olive oil

Cooking spray

Vegetable oil

Red wine vinegar

Salt

Kosher salt

Pepper

Crushed red pepper

Cayenne pepper

Garlic powder

Nutmeg

Fennel seeds

Ground cumin

Soy sauce, low-sodium

Honey

Pure maple syrup

Sugar

Almonds

Hazelnuts

Pineapple juice

1 (4x4x1/2”) slice crusty white bread

Corn tortillas