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 

September 2016 Weeknight Dinner Ideas Part 2

Guess who is home all week?!?  This girl!  I am pretty excited about the pork belly tacos featured today.  They are delicious, and they include tomatillos— an ingredient I frequently see, but have never actually cooked with before tonight!  Do you have any tips for cooking with them?  

I cheated when making the tacos today, and cooked the pork in my trusty slow cooker.  I threw the chopped onion, peppers, garlic and pork in right before rushing out the door for work this morning, and set the timer for six hours.  I then pan fried the meat a few minutes before Hubby got home from the gym!  They were so good we will not have enough leftover meat for two packed lunches tomorrow!  

Have you had any recent luck modifying a recipe to work with your busy work schedule?      

Ok, I am off to prepare the chicken for dinner tomorrow!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Crispy Pork Belly Tacos with Pico de Gallo

RECIPES

Crispy Pork Belly Tacos with Pico de Gallo, Source: Food and Wine Magazine, September 2015, page 141

Roast Chicken With Crisp Toasts And Ricotta,  Source: Bon Appétit Magazine, September 2014, page 129

Seared Scallops With Almond Vinaigrette, Source: Bon Appétit Magazine, September 2012 page 42

Sautéed Broccoli With Floret Vinaigrette, Source: Bon Appétit Magazine, September 2012, page 116

Coconut Beef Curry, Source: Bon Appétit Magazine, September 2016, page 66

GROCERY LIST

Produce

2 lemons

1 lime

1 Fresno chile

.5 pound cherry tomatoes

4 ounces tomatillos

8 bunches broccoli with large, thick stems

1 bunch spicy greens (arugula or watercress)

Baby arugula or microgreens 

1 bunch sage

1 bunch chives

1 bunch cilantro

1 bunch thyme 

2 large white onions

1 small red onion

1 shallot

1 head garlic

Ginger root

2 pounds Yukon Gold potatoes

Fresh lime juice

Dairy and Frozen

Unsalted butter

Whole-milk ricotta

Heavy cream

Meat and Seafood 

1 3.5-4 pound chicken

1.5 pounds beef chuck

2 pound pork belly

8 large sea scallops

Lard

Interior Aisles

Olive oil

Vegetable oil

Canola oil

Grapeseed oil

Champagne vinegar

Sherry vinegar

Kosher salt

Flaky sea salt

Black pepper

Curry powder, preferably Indian

Bay leaves

1 chile de árbol

Roasted almonds, preferable Marcona

Peach preserves

Marsala

Chicken broth, low sodium

2 13.5-ounce cans unsweetened coconut milk

Jasmine rice

Pine nuts

1 loaf rustic sourdough

Mexican beer

Corn tortillas

Hard to Find Ingredients 

Morita chiles or dried chipotle

September 2016 Weeknight Dinner Ideas Part 1

I am still in disbelief that we are several days into September.  SEPTEMBER!  Where is 2016 going?  I see the pumpkin foods in the grocery store, but this 90 degree heat wave keeps me from believing fall is right around the corner!

You may be a bit hesitant to try the okra recipe featured this week, but trust me- it is pretty amazing.  The curry paste mixed with lime juice makes this a super flavorful dish.  I try to only make a recipe once a year, but this is one of the few recipes that fall into the exception category because it is that good!  

When you read the directions for the pork stew featured below you will see it was not written as a quick weeknight dinner, but if you put the pork and stew veggies in the slow cooker in the morning  you can come home to a hot meal.  The extra veggies added at the end also keep it from tasting like a boring slow cooker dinner!  

Ok, off to pack for some non-work travel!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Chicken in an Herb Garden, Source: Food and Wine Magazine, September 2015, page 54

Dry-Rubbed Flank Steak With Grilled Corn Salsa, Source: Bon Appétit Magazine, September 2015, page 88

Shrimp Salad with Sherry Vinaigrette, Source: Food and Wine Magazine, September 2012, page 132

Grilled Okra with Red Curry-Lime Dressing, Source: Food and Wine Magazine, September 2012, page 132

Pork, Vegetable, And Tamarind Stew, Source: Bon Appétit Magazine, September 2016, page 116

GROCERY LIST

Produce

3 ears of corn

3 medium tomatoes

6 ounces watercress

4 baby bok choy

1 small Japanese eggplant

2 watermelon radishes

4 Chinese long beans or green beans

3 jalapeños

1.5 pounds okra

1 pint cherry tomatoes

1 bunch cilantro

Mixed herbs- parsley, tarragon, basil, thyme, rosemary, sage, mint, etc.

1 red onion

2 heads of garlic

Fresh lime juice

Meat and Seafood 

4 skinless, boneless chicken breasts

1.5 pounds flank steak

4 pounds St. Louis-style pork ribs or skinless boneless pork shoulder

1.25 pounds medium shrimp

Interior Aisles

Olive oil

Vegetable oil

Kosher salt

Black pepper

Black peppercorns

Ancho chile powder

Paprika

Cayenne pepper

Granulated garlic

English mustard powder

Ground coriander

Ground cumin

Dried Bay leaves

White wine vinegar

Sherry vinegar

Fish sauce

Light brown sugar

Thai red curry paste

Crusty bread

Hard to Find Ingredients 

Dried shiitake mushrooms

8-ounces dried tamarind pulp

August 2016 Weeknight Dinner Ideas Part 4

Just wanted to fit in a quick post before my third trip to Texas in three weeks!  In case you were curious, all of this travel does not stop me from making dinner on the nights I am home=)  To offset my consumption of In-And-Out and Tex Mex on the road, we are mostly back on the gluten free, Paleo and Whole 30 bandwagon this week.  

I should probably not share this, but the first world struggles were real with the coffee marinated skirt steak recipe featured below!  I had to get creative and brew two decaf Nespresso pods rather than let some of our subscription Counter Culture coffee go to waste in a marinade.   Crisis averted!  (In case you are curious, two large shots are just shy of a cup.)  

OK, I am off to pack before another trip!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

Coffee-Marinated Skirt Steak

RECIPES

Lemon-Cured Chicken, Source: Bon Appétit Magazine, August 2013, page 21

Spiced Peppers And Eggplant, Source: Bon Appétit Magazine, August 2013, page 43

Coffee-Marinated Skirt Steak,  Source: Bon Appétit Magazine, August 2013, page 22

Shaved Squash Salad With Sunflower Seeds, Source: Bon Appétit Magazine, August 2013, page 32

Halibut With Zucchini Salsa Verde, Source: Bon Appétit Magazine, August 2010, page 73

Sweet Potato Noodles with Garlic Kale and Pork Chops, Source: Inspiralized

GROCERY LIST

Produce

1 lemon

2 limes

1 large bunch kale

4 sweet peppers (about 1 pound)

2 jalapeño

2 large summer squash

10 ounces zucchini 

2 baby eggplants

1 bunch of oregano

1 bunch of rosemary

1 bunch of thyme

2 bunches of basil

1 bunch cilantro

1 head of garlic

1 small shallot

1 white onion

1 medium sweet potato

Lemon juice

Lime juice

Dairy and Frozen

Feta cheese

Meat and Seafood 

1 4-pound chicken

1.5 pound skirt steak

2 boneless pork chops

6 6-ounce skinless halibut fillets or cod filets 

Interior Aisles

Olive oil

Kosher salt

Black pepper

Coriander seeds

Ground coriander

Cumin seeds

Red wine vinegar

Balsamic vinegar

Nonstick vegetable oil spray

Dijon mustard

Raw or light brown sugar

Salted, roasted sunflower seeds

Coffee

August 2016 Weeknight Dinner Ideas Part 3

Happy Sunday everyone!  Hope your weekend was as full of good food as mine was!  After being gone for work most of last week we decided to have people over for smoked brisket on Saturday night.  Hubby did a fabulous job with his new smoker, and I apparently made one of the best desserts one of our guests has ever had.  After receiving that feedback, I decided to deviate from dinner only recipes and include it this week.  OK, time to get ready for another week on the road.  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Sliced Strip Steak with Arugula and Parsley, Source: Bon Appétit Magazine, August 2015, page 69

Spice Seattle Tuna Rolls, Source: Bon Appétit Magazine, August 2011, page 35

Campfire Potatoes,  Source: Bon Appétit Magazine, August 2009, page 51

Chocolate Grasshopper Ice Cream Tart, Source: Bon Appétit Magazine, August 2016, page 93

Honey-Thyme Chicken-and-Apricot Kebabs, Source: Food and Wine Magazine, August 2015, page 62

Shaved Zucchini Salad With Macadamia Nuts, Source: Food and Wine Magazine, August 2015, page 80

GROCERY LIST

Produce

4 apricots

1 lemon

1.5 pounds mixed zucchini and summer squash

2 cups baby sorrel leaves or other small greens

1 red chile

4 green Thai chiles

1 bunch scallions

1 cucumber 

1 bunch arugula 

1 bunch thyme

1 bunch rosemary

1 bunch parsley

1 medium red onion

1 head garlic

1 ginger root

16 medium Yukon Gold potatoes

Lemon juice

Dairy and Frozen

Parmesan cheese

Butter

Heavy cream

2 pints green mint chip ice cream

Meat and Seafood 

1 pound skinless, boneless chicken thighs

2 1-inch thick boneless New York strip steaks

1 pound sashimi-grade yellowfin tuna

Interior Aisles

Olive oil

Vegetable oil 

Toasted sesame oil

White vinegar

Kosher salt

Pepper

Toasted sesame seeds

pepitas

Unsalted, roasted macadamia nuts 

Honey

Unsweetened cocoa powder

Dijon mustard

Soy sauce

Caper berries

short-grain rice

1 14.3-ounce package Oreos 

15 Andes crème de menthe thins

4 ounces bittersweet or semisweet chocolate

Light corn syrup 

Hard to Find Ingredients 

Nori sheets

malted milk powder

August 2016 Weeknight Dinner Ideas Part 2

Hi y’all!  It’s my last full week at home before three weeks of work travel.  This realization resulted in me going a bit overboard at the farmers market this week in anticipation of a few stale airport meals in the weeks to come…  Whoops!      

You will notice that several of the recipes featured this week need some advanced prep work, but this results in less kitchen time after a long day at work! If you are looking for something super quick and easy, then check out the sausage and peaches recipe.  You can make the pickled chiles in advance for a fast dinner after a late day in the office.  

Finally, for anyone interested in swapping bacon for pancetta in the pork recipe below, I can vouch that it is still delicious!  

Ok, I am off to start marinating the short ribs for tomorrow!  As always, please let me know if you enjoyed any of the recipes featured below, and share my blog with your friends!  

RECIPES

Lamb Kebabs with Mint Pesto, Source: Bon Appétit Magazine, August 2010, page 87

Pork Tenderloin With Plum Chutney, Source: Bon Appétit Magazine, August 2012, page 88

Tomato, Onion, And Roasted Lemon Salad,  Source: Bon Appétit Magazine, August 2014, page 97

Grilled Short Ribs With Lemon And Parsley, Source: Bon Appétit Magazine, August 2014, page 65

Grilled Chicken Thighs with Pickled Peaches, Source: Food and Wine Magazine, August 2016, page 104

Citrus-and-Herb-Marinated Shrimp, Source: Food and Wine Magazine, August 2016, page 46

Marinated Feta with Nectarine and Tomato Fattoush, Source: Food and Wine Magazine, August 2016, page 110

Sausages with Peaches and Pickled Chiles, Source: Food and Wine Magazine, August 2016, page 104

GROCERY LIST

Produce

8 medium peaches

2 nectarines

4 red or black plums

2 medium heirloom tomatoes

1.5 pounds mixed small tomatoes, such as Sun Gold, Heirloom etc.

4 lemons

1 orange

2 large red bell peppers

2 jalapeños

4 cups arugula

2 bunches parsley

2 bunches mint

2 bunches cilantro

1 bunch basil

1 bunch tarragon

1 bunch sage

1 bunch rosemary

1 bunch dill

1 stalk lemongrass

1 head garlic

1 medium sweet onion

1 small white onion

2 red onions

1 large shallot

Ginger root

Orange juice

Lemon juice

Lime juice

Dairy and Frozen

8-oz block of feta cheese

Parmesan cheese

Meat and Seafood 

8 skin-on, bone-in chicken thighs

3 English-style bone-in beef short ribs (3.5 pounds)

2 pounds boneless leg of lamb

2 pork tenderloins (about 2 pounds)

16 thin slices pancetta (about 8 oz.)

6 4-ounce hot Italian sausages

2 pounds large shrimp

Interior Aisles

Olive oil

Canola oil

White vinegar

Red wine vinegar

Apple cider vinegar

Sherry vinegar

Kosher salt

Flaky sea salt

Pepper

Crushed red pepper

Whole black peppercorns

Whole app spice berries

Whole coriander seeds

Whole cloves

Whole cinnamon stick

Mustard seeds

Bay leaf

Ground allspice

Herbs de Provence

Sugar

Light brown sugar

Sorghum syrup or molasses

Pine nuts

Pita chips

Hard to Find Ingredients 

Pomegranate molasses

Purple sprouts or microgreens