Weekend Cooking: 4 Recipes to Make This Week
I don't know about your part of the world, but the weather finally turned around in central Pennsylvania, and despite some rain, we've been able to eat outside again. I hope we're done with the chilly evenings.
Instead of a formal review today, I thought I'd share this week's dinner recipes. Two came out of the latest Bon Appetit and two came from the latest Cooking Light.
Now that we have Pinterest, Google, and reliable food blogs, I often forget to take a look at my old favorite recipe source: magazines. The irony, of course, is that I've saved these recipes to my Tried and Liked board, so I guess I haven't escaped the Internet at all.
What's for Dinner?
Baked Chicken with Tomatoes and Olives: This is a one-dish meal that takes about 10 minutes to put together. You rub some some seasonings on the chicken. Then toss tomatoes, olives, garlic, and thyme in a baking dish, layer on the chicken and bake until it's done. Seriously easy and really delicious. This made enough for two dinners. The first night I served it with asparagus, and the second night I added kale to the baking dish before reheating the chicken in the oven. This was a winner.- Ramen with Steak and Sesame-Ginger Dressing: This dish is supposed to be served cold, but we ate it for dinner without allowing it to chill. It was still good. The dressing includes tahini, ginger, and lemon, and the salad consists of cabbage, kohrabi, scallions, and cashews. We ditched the ramen noodles for soba, which are a little more nutritious. I like stretching a single 12-ounce grilled steak to four servings. My husband was happy to have a hearty salad for his lunch the next day.
Tortellini Salad with Zucchini and Peas: Okay, so I admit that part of the attraction of this recipe was that I could use the ribbon cutter on my spiralizer. I was also hoping to find fresh peas at the farmers' market. The zucchini ribbons came out great, but I had to use frozen peas instead of fresh. This salad uses a small package of cheese tortellini, and the pasta and veggies are tossed with a lemon-basil dressing. It was good, but nothing special. If I make it again, I think I'll add scallions. Note that it serves only two for a main dish.- Rosy Beet-and-Quinoa Salad: I haven't actually tried this recipe yet, but it's on tap for tonight's dinner. With beets, radicchio, pine nuts, and feta (which I'm using for the crumbled goat cheese), I don't see how it could be bad. The recipe says this is a main-dish salad, and I'm not planning on serving anything with it. If we like it, I'll post it to my tried and liked Pinterest board over the weekend.
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10 comments:
I like your meal plans here. I have done that with chicken, great quick meal, and the steak dinner sounds good too. Love my Cooking Light subscription!
Anything but olives!
I pin like crazy but then forget to go back and see what interested me most times.
We usually share an 8 oz steak for a meal.
There is nothing that I love more than easy meals to enjoy on the deck in summertime! I am going to have to give a few of these recipes a try. The Tortellini Salad sounds amazing and I think that getting to use a ribbon cutter to create it would make for an enjoyable time in the kitchen. Thanks for sharing these! :)
That baked chicken recipe sounds like the perfect weeknight dinner.
I printed out the baked chicken recipe - it looks wonderful!
Easy meals for warm weather are the best. Both of the salads sound especially delicious. I always love recipes that use the different blades on my spiralizer. ;-) Thanks for sharing!
Olves and tomatoes are a favourite and anything with beets.
Thank you,
I'm ready for that noodles and steak salad, but would also sub in soba, as it's just tastier.
The baked chicken with tomatoes and olives is on my radar.
There's a recipe for baked chicken with tomatoes in Simple by Jean-Francois Millet that we also really like. It's just sliced tomatoes, chicken breasts, prosciutto, bay leaves, and thyme. Slice the tomatoes and layer in a gratin dish, then top with the chicken wrapped in the prosciutto and sprinkle olive oil, pepper, bay leaves and thyme on top. Bake for 40 minutes and serve with linguine noodles.
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