Designing Dinner

Menu: Week of 1/30 – 2/6

designingdinner — Sun, 30 Jan 2011 01:03:25 +0000

We’re bringing back some old dinner recipes this week — some that were found on my old blog. We hope you enjoy this week of tried and true recipes! Lunches are going to be great this week with all of these hearty dinners as leftovers!!!

Sunday: Caesar Salad with Crusty Croutons (lunch), Salisbury Steak, Potatoes, and Veggies (dinner)

Monday: Bruschetta Chicken Bake with Veggies, & Salad

Tuesday: Kielbasa, Sauerkraut, & Veggies

Wednesday: Tacos, Beans and Rice & good friends!

Thursday: CHINESE Take-Out – Happy Chinese New Year!

Friday: Leftovers

Saturday: Cobb Salad

Sunday: Superbowl Festivities – Sliders, Buffalo Chicken Dip, Veggies, and Dip, Pepperoni Stuffed Pretzels, and MORE!

Stay tuned for pictures of the meals and of course the much anticipated Husband and Wife Rating.

Lukas’ First Thanksgiving

designingdinner — Sat, 18 Dec 2010 03:45:49 +0000

Jared and I were blessed to host Thanksgiving at our house this year. We were excited to spend Lukas’ first Thanksgiving with my parents, sister and brother. We prepared some tried and true dishes and experimented with some new ones as well. I have to thank my mom for being a good sport and trying some new recipes. I know that Thanksgiving is not exactly the best time to test a new recipe, but everything turned out great! I have included a few of the new recipes in this blog.

Overnight Brunch Egg Bake

The first time we had this dish was at my sister-in-laws wedding. A neighbor made this for us to enjoy on the morning of her big day! I knew right away that I was going to make this for my family on Thanksgiving morning!

INGREDIENTS

24oz. (6 cups) shredded colby-Monterey Jack cheese blend

2 tablespoons margarine or butter

1/3 cup sliced green onions

1/2medium red bell pepper, chopped

1(4.5-oz.) jar Green Giant® Sliced Mushrooms, drained

8oz. cooked ham, cut into thin bite-sized strips

8 eggs

1/2cup all-purpose flour

2tablespoons chopped fresh parsley

1 3/4cups milk

Chopped red bell pepper, if desired

Chopped fresh parsley, if desired

DIRECTIONS

1Spray 13×9-inch (3-quart) glass baking dish with nonstick cooking spray. Sprinkle half of cheese evenly into sprayed baking dish.
2Melt margarine in medium skillet over medium heat. Add onions, 1/2 medium bell pepper and mushrooms; cook until onions and bell pepper are tender. Arrange vegetables over cheese in baking dish. Top with ham strips. Sprinkle remaining cheese over ham.
3Beat eggs in large bowl. Lightly spoon flour into measuring cup; level off. Add flour, parsley and milk to eggs; blend well. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
4To serve, heat oven to 350°F. Uncover baking dish; bake at 350°F. for 55 to 65 minutes or until mixture is set and top is lightly browned. Let stand 10 minutes before serving. To serve, cut into squares. Garnish with red bell pepper and fresh parsley.

Recipe courtesy of Pillsbury.com

Wife Rating: I could not get enough of this breakfast! It has such a wonderful flavor and it is so satisfying.

Husband Rating: Jared really enjoyed the eggs with all of the veggies and cheese.

Looking forward to making this again at our next family get together!

TRY THIS APPETIZER!

Gorgonzola Crostini

INGREDIENTS

12 baguette slices

3 ounces Gorgonzola crumbles

1/2 cup chopped walnuts or pecans

Honey

DIRECTIONS

1) Preheat oven to 325 degrees. Place baguette slices in a single layer on a baking sheet. Toast until golden brown, about 10 minutes.

2) Sprinkle Gorgonzola on baguette slices. Sprinkle nuts over each. Drizzle with honey.

Husband and Wife Rating: The salty, sweet combination was delicious! Try this recipe if you are looking for a quick, delicious appetizer.

Dinner is Served! The Main Meal

Zinfindel Cranberry Sauce

INGREDIENTS

1/2 cup white zinfandel wine or cranberry juice cocktail
1/2 cup water
1/3 to 2/3 cup sugar
1-1/2 cups cranberries
3/4 cup seedless red grapes
1/2 teaspoon grated fresh ginger or 1/2 teaspoon snipped fresh mint
Dash ground cloves

Directions

1. Combine wine or juice, water, and sugar in a medium saucepan. Bring to boiling, stirring occasionally, until sugar is dissolved. Add cranberries, grapes, grated ginger, if using, and cloves; return to boiling. Reduce heat and cook, covered, for 15 minutes, stirring occasionally. Uncover and cook 10 minutes more, stirring occasionally.

2. To serve, stir in mint, if using. Serve warm or chilled. Makes 6 (1/4-cup) servings.

Husband & Wife Rating: The cranberry sauce was so fresh and had great flavor with the cranberries and grapes. We used cranberry juice time time around. Looking to try it with Wife Zin next time!

Creamy Garlic Mashed Potatoes

INGREDIENTS

3 1/2 pounds russet potatoes

2 tbsp kosher salt

2 cups half-and-half

6 cloves garlic, crushed

8 ounces grated Parmesan

DIRECTIONS

1) Peel and dice potatoes. Place in a large saucepan, add salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.

2) Heat the half-and-half and garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.

3) Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan. Stir to combine. Let stand 5 minutes so that the mixture thickens.

Recipe courtesy of Food Network.

Husband and Wife Rating: LOVE, LOVE, LOVE this recipe! We will use this recipe to make mashed potatoes from now on!

Thanksgiving was a great day at our house. Thanks for checking out some of our recipes from the day!

Tacos Carne Asada

designingdinner — Wed, 18 Aug 2010 19:02:11 +0000

Jared and I were looking for a Carne Asada recipe for a little while before we found one we wanted to try. I could not wait to make these tacos! Although prep time is 45 minutes, it is well worth the wait and the hard work. For someone who does not consume a great deal of red meat, I would eat this meal often!

PIC TO COME!

Ingredients

2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper
16 (7-inch) corn tortillas
Shredded romaine or iceberg lettuce, for serving
Chopped white onion, for serving
Shredded Jack cheese, for serving
1/2 cup Pico de Gallo, recipe follows
2 limes, cut in wedges for serving

Directions

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.

Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable.

To make the tacos, stack up 2 of the warm tortillas, lay about 4 ounces of beef down the center, and sprinkle with some lettuce, onion, and cheese. Top each taco with a spoonful of the Pico de Gallo salsa and garnish with lime wedges. Repeat with the remaining tortillas.

Mojo:

4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.

Yield: approximately 1 1/4 cups

Pico De Gallo:

4 vine-ripe tomatoes, chopped
1/2 medium red onion, chopped
2 green onions, white and green parts, sliced
1 Serrano chile, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1 lime, juiced
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt

In a mixing bowl, combine all ingredients together. Toss thoroughly. Let it sit for 15 minutes hour to allow the flavors to marry.

Yield: 2 cups

Husband Rating: Jared really enjoyed the tacos – but then again, he loves anything wrapped in a tortilla! The meat was so flavorful and the Pico De Gallo was delicious!

Wife Rating: There was not one disappointing part of this meal! I loved the Mojo flavor and the Pico De Gallo. The meat was tender and the taco was very flavorful.

Can’t wait to make this again!!!

Penne Rustica

designingdinner — Wed, 18 Aug 2010 18:56:04 +0000

I apologize for the delay…life with Lukas is great, but SUPER BUSY! Looking for variety, I found some great recipes on the Food Network website. I love the magazine, so I figured I would search the website too! If you are a vegetable lover, try this pasta dish. It was so hearty and very healthy.
PIC TO COME

Ingredients

1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt
Freshly ground black pepper

Directions

Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.

Husband Rating: Jared loved all of the veggies! He took the leftovers the next day for lunch!

Wife Rating: This dish has such good flavor and a lot of color! Loved it.

Menu: Week of July 12

designingdinner — Wed, 14 Jul 2010 22:05:22 +0000

Jared and I were looking for different recipes this week, so I began searching online for fun summer recipes. The following recipes came from allrecipes.com and recipeskaboose.com.

Monday: Spanish Chicken and Tomato Bread

Tuesday: Pear, Gorgonzola, and Walnut Salad

Wednesday: Green Chile Quiche

Thursday: Honey Mustard Chicken

Friday: Grilled Salmon with Brown Sugar Dijon Glaze

Saturday: Carne Asada

Easy White Pizza

designingdinner — Wed, 07 Jul 2010 21:48:35 +0000

I love pizza….and when I found this recipe, I knew it had to be good. We make pizza as often as we can, but have never made white pizza. I am going to add this to our party menu as well – so easy and full of flavor. It tastes better than some restaurant made white pizza. This was our last 5 ingredient meals for the week due to the 4th of July festivities, and it was a great way to kick off the weekend!

Ingredients

Garlic-flavored olive oil
1 (1-pound) ball frozen pizza dough, thawed and at room temperature
3 cups shredded mozzarella cheese
1/2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish

Directions

Special equipment: 14-inch round pizza pan (we used a baking sheet)

Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.

Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough “lip” around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.

Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.

Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.

Husband Rating: Brought back memories of white pizza from Jared’s childhood!

Wife Rating: I loved this pizza! I can’t wait to make it again. The fresh riccota cheese was awesome.

Dry Rubbed BBQ Chicken

designingdinner — Wed, 07 Jul 2010 21:31:09 +0000

I was looking forward to this recipe because it sounded so easy and delicious! We used legs and breasts for the meal. You have to plan for this recipe as it requires some time.

Ingredients

8 cups water, plus 2 tablespoons
3/4 cup kosher salt, plus 1 teaspoon
3/4 cup light brown sugar, plus 1 tablespoon
3/4 cup white vinegar
1 tablespoon dry BBQ seasoning, plus 2 tablespoons
2 large bone-in, skin-on chicken breast halves

Directions

In a large plastic container with a lid add 8 cups water, 3/4 cup salt, 3/4 cup brown sugar, vinegar and 1 tablespoon of the BBQ seasoning. Stir until well mixed. Add the chicken to the brine and refrigerate at least 2 hours and no longer than 4 hours

Preheat the oven to 350 degrees F.

Remove chicken from brine and pat dry. In a small bowl combine 1 teaspoon of salt, 1 tablespoon of brown sugar and 2 tablespoons dry BBQ seasoning. Rub the outside of the chicken with spice mix and transfer to a roasting pan. Add 2 tablespoons of water to the bottom of the pan and put in the oven. Roast for 45 minutes or until the internal temperature at the thickest part of the meat reaches 160 degrees F on an instant-read thermometer. Remove the chicken from the oven to a cutting board. Allow the chicken to rest for 5 minutes, loosely covered with foil, before carving and arranging on a serving platter.

Husband Rating: Jared really enjoyed the chicken and its flavor.

Wife Rating: Full of flavor, but a bit salty. The chicken crisped nicely and was juicy.

Definitely worth making again –especially for a crowd!

Caesar Salad with Crusty Croutons

designingdinner — Wed, 07 Jul 2010 21:24:11 +0000

This salad, very simple, with only a few ingredients is probably one of my favorite salads! Kudos to Claire Robinson and her crusty croutons! You have to try this recipe if you like fresh salads.

Ingredients

1/2 cup garlic-flavored olive oil, divided, plus more as needed
1/2 cup grated Parmesan, divided, plus more as desired
4 ounces frozen pizza crust, thawed
1/2 lemon, juiced
1 medium head romaine, chopped, rinsed, and dried
Kosher salt and freshly ground black pepper

Directions

Put 1/4 cup of oil in a medium skillet over medium-high heat and heat until hot but not smoking. Add 1/4 cup of the cheese to a medium bowl and set aside.

Brush a work surface with a little oil and press the dough into a rectangle about 1/4-inch thick. Cut the dough into thin strips, about 1/4-inch wide. When the oil is hot, using kitchen scissors, carefully hold the dough strips, 2 at a time, over the pan and snip off 1/4-inch pieces, letting them gently fall into the hot oil (this may take several batches). Shallow-fry the dough pieces, tossing frequently with a slotted spoon, Chinese strainer or tongs, until golden brown, 3 to 4 minutes. Transfer the croutons to the bowl with the cheese and toss to coat. Continue frying and dredging the dough in the cheese until all the dough is used.

When ready to serve, add the romaine to a large bowl, drizzle with lemon juice and add the remaining 1/4 cup oil. Season with salt and pepper, to taste and toss well to evenly coat the lettuce. Add the remaining 1/4 cup of cheese and the croutons and toss well until combined.

Transfer to a serving platter and top with additional cheese, if desired.

Husband Rating: Jared really enjoyed the croutons and the very fresh dressing.

Wife Rating: LOVED the croutons! I suggested we make extra and make zeppoles! So good!

Can’t wait to make this again!

Menu: Week of June 28

designingdinner — Wed, 23 Jun 2010 15:05:07 +0000

For my first week back to the grind…I figured we would start off slow…and that means Rachael’s recipes will be put aside for a bit, and will be replaced with 5-ingredient meals.

Monday: Caesar Salad with Crusty Croutons

Tuesday: Dry Rubbed BBQ Chicken

Wednesday: White Pizza

Thursday: Cheesy Penne with Chicken

Friday: 4th of July Festivities Begin!

These recipes are courtesy of the Food Network’s Five Ingredient Fix with Claire Robinson.

ENJOY!

Curry Chicken and Mushroom Stoup

designingdinner — Wed, 23 Jun 2010 14:57:14 +0000

Jared and I were really excited to try this recipe, as we love Indian food. Of course, I did not have as much curry as the recipe called for, but it still tasted great. The house smelled like Indian food – so be prepared! Overall, such a healthy, hearty dish that makes a ton of food!

Ingredients

4 pieces boneless, skinless chicken breasts
1 fresh bay leaf
3 onions, 1 quartered, 2 quartered and thinly sliced
1/4 cup extra virgin olive oil (EVOO)
4 portabello mushrooms, gills scraped, halved, then thinly sliced
2 carrots, peeled and sliced into 2-inch matchsticks
2-3 ribs celery, thinly sliced on an angle
1 2-inch piece of ginger, peeled, then grated or minced
3-4 cloves garlic, finely chopped
Salt and pepper
3 tablespoons mild or medium curry powder
1 quart chicken stock
1 cup mango chutney
3 tablespoons butter
2 tablespoons flour
4 scallions, whites and greens, thinly sliced
2 cups cooked white rice or 4 pieces naan bread, warmed

Preparation

Place chicken in a small pan and add enough water to come to the top of chicken without completely submerging it. Add the bay leaf and quartered onion to the pan. Bring to a boil and simmer the chicken for 10-12 minutes, until cooked through. Shred the chicken with two forks and reserve. Strain the liquid and reserve 1 1/2-2 cups.

Place the EVOO in a large soup pot over medium-high heat. Add the mushrooms and brown for 10-12 minutes. Add the carrots, celery, sliced onion, ginger and garlic to the mushrooms and cook for 5 minutes more, to soften. Season with salt, pepper and curry powder. Add the stock and reserved poaching liquid to the pan. Add in the reserved chicken and stir in the chutney. Adjust the salt and pepper, to taste.

Melt the butter in the skillet you cooked the chicken in. Whisk in the flour and cook for 1 minute. Whisk the roux into the soup pot, then let simmer and thicken, 5 minutes.

Serve the stoup topped with the scallions and the cooked rice stirred into each portion or with naan for dipping alongside.

Husband Rating: A for Awe-some! Jared wanted to eat the entire pot. He loved the flavor and is looking forward to making it again with the amount of curry the recipe calls for…

Wife Rating: We served it with naan – and it was great. I recommend garlic naan! We might try rice next time.