Tag Archives: weeknight dinners

Feb2

Chicken salad with apples

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I used my leftover roast chicken to make a simple and delicious chicken salad. I like something sweet in my chicken salad, as well as a variety of textures, so I added apples.

Especially considering that it took five minutes to make, it was ridiculously good.  You can use any type of chicken, but I think that the roast chicken made it more flavorful. If you don’t have a roast chicken lying around, you could buy a pre-made one from the supermarket.

Chicken Salad with Apples

2 c. chicken, diced or broken into small pieces
3 ribs celery, finely sliced
1 apple, diced
1/3 c mayo
kosher salt
lemon pepper
black pepper

Combine all ingredients in a mixing bowl. Season to taste with salt and pepper. Serve on toasted bread as an open-face sandwich.

Jan31

Roast Chicken (Engagement Chicken?)

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When I first heard about Engagement Chicken, I was already engaged.  (This is the type of important stuff you learn on weddingbee.)  Supposedly, if you make it for your boyfriend, he will propose. I had made Ina Garten’s roast chicken before getting engaged, however, so who knows, maybe it does work!

Although it might seem sexist or old-fashioned to some, I have to agree that the way to many men’s and women’s hearts is a nice, home-cooked meal. It shows that you care enough to take the time to make someone a nice dinner, and it creates images of many other cozy and delicious evenings to come.

A whole chicken is probably enough for four people, but I still like to make the entire chicken for the two of us and save the rest for soup, Roman-style chicken, or chicken salad.

I don’t usually associate chicken with gravy, so the recipe has been adapted accordingly.

Roast Chicken, a.k.a., Engagement Chicken
Adapted from Ina Garten

1 whole chicken (about 4 lbs.)
kosher salt
pepper
olive oil
half head garlic, cut in half so that the insides of the cloves are exposed
1 lemon, quartered
2 sprigs rosemary
4 sprigs thyme

Preheat the oven to 425 degrees F.

Remove the giblets from the chicken. Rinse thoroughly and pat dry. Season the inside of the chicken with salt and pepper.

Place the chicken in a roasting rack, breast side up. Stuff the chicken with the lemon, garlic, rosemary, and thyme.

As the chicken cooks, these flavors will permeate the meat. Tie the chicken legs together and pin the wings behind the chicken.

Brush the outside of the chicken with olive oil, and season with salt and pepper.

Roast in the oven for one hour. The chicken is done when you can insert a chopstick or knife between the leg and thigh, and the juices run clear.

Allow to rest for at least 15 minutes and then carve. I served mine with roasted potatoes, carrots, brussel sprouts, and parsnips.

Jan29

Krab and avocado salad

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My friends Krystal and Sammy served a krab salad at their housewarming bbq a couple of years ago, and I couldn’t stop eating it.  This is my interpretation of it, although I would love to get the real recipe from Sammy’s mom!

If you’ve never bought imitation crab meat before, you can find it at the grocery store near the smoked salmon.

Krab and Avocado Salad

8 oz imitation crab meat (“krab”)
1 avocado, cut into 1/2-inch cubes
1/4 of a red onion, diced
1/3 c cilantro, roughly chopped
1 jalapeno, quartered and then finely sliced
2 limes, juiced
kosher salt
black pepper
tortilla chips or tortillas for serving

Combine the avocado, onion, cilantro, and jalapeno in a bowl. Season with salt and pepper, then add the lime juice.

Shred or chop the krab meat into large chunks.

Add to the vegetables and gently combine. You can eat this immediately, or let the flavors blend in the refrigerator for a few hours.

Serve on warm corn tortillas or with tortilla chips.

Jan27

Steak dinner with sauteed mushrooms

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For Thanksgiving, I made a sautéed medley of wild mushrooms, and it was the surprise hit of the side dishes. I used Ina Garten’s recipe, and a mix of crimini, shiitake, portobello, and oyster mushrooms. (This picture is from last night, not Thanksgiving.)

Last night I made modified version with only crimini and oyster mushrooms, to go with a steak dinner. You could also add a little bit of cream at the end and turn it into a mushroom sauce for steak.

Sauteed Mushrooms with Brandy and Chives
Adapted from the Barefoot Contessa

1 lb mushrooms, preferably a mixture
1 1/2 T butter
1 1/2 T olive oil
1 shallot
kosher salt
pepper
3 cloves of garlic
2 shots of brandy
1/4 c chives

Clean the mushrooms by brushing them off with a damp paper towel. Cut them into thick slices, or quarter round mushrooms, like crimini or white button.

Heat a large saute pan over medium heat. Add the butter and olive oil, then add the shallot. Saute until the shallot is soft.

Add the mushrooms, and saute until they have cooked down a little bit (8-10 minutes).

Add the garlic, salt, and pepper (to taste) and stir to combine. Allow to cook for a couple more minutes, then pour in the brandy. Once the brandy has cooked off, turn off the heat and garnish with chives.

(Optional) After dinner, take nap.

Jan24

Slow-cooker pulled pork

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On weekends, I make pulled pork in the oven. The delicious smell of roasting pork will fill your house and get your guests excited for the meal to come. However, this slow-cooker method is perfect for making pulled pork during the week, if you have to leave the house, or when you don’t want to heat up the house by turning the oven on.

Slow-Cooker Pulled Pork

2 1/2 lbs pork shoulder, trimmed of excess fat
1/2 onion, sliced
2 cloves garlic, sliced
3/4 tsp kosher salt
black pepper
cumin
chili powder
3/4 c bbq sauce
1/4 c water
1 T mustard
1/4 c apple cider vinegar

Line the bottom of a slow-cooker with the onions and garlic. Add the pork shoulder, then season with salt, pepper, cumin, and chili powder.

Add enough water to cover about 2/3 of the pork, then cover and cook on the high setting for 4-6 hours, or the low setting for 8-10 hours.

When the pork is tender, remove it from the slow-cooker and allow to cool. Shred the meat with two (large) forks or your fingers.

Remove the cooking liquid and onions from the slow-cooker. Return the shredded pork to the slow-cooker, then add the bbq sauce, mustard, 1/4 c of water, and apple cider vinegar. Stir to combine, then cook for another hour on the low setting.

I served this on toasted rolls with cole slaw.