Dinner / Main

Crispy Gnocchi with Cherry Tomatoes and Cheese

Courtesy of The New York Times

Serves 4

2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving

Crispy Gnocchi.jpeg
4
Your rating: None Average: 4 (1 vote)

Pumpkin Lasagna

I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.

1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)

Pumpkin Lasagna.jpg
2
Your rating: None Average: 2 (1 vote)

Bourbon Chicken

Billed as Cajun-Chinese fusion, we found this recipe to fit more with Chinese than the American south.  But, tasty either way.

Ingredients

<

ul>

  • 3 cloves garlic
  • 1 (2-inch) piece fresh ginger
  • 1/2 cup apple juice
  • 1/4 cup low-sodium tamari or soy sauce
  • 1/4 cup bourbon
  • 1/4 cup packed light or dark brown sugar
  • 3 tablespoons rice vinegar
  • Bourbon Chicken.jpg
    3
    Your rating: None Average: 3 (1 vote)

    Sushi Bake

    Who knew we'd been eating sushi wrong all this time? Apparently Filipinos and Hawaiians.

    I used this website for guidance and accompanied it with this cucumber salad (although next time I would leave out the hondashi).

    Sushi Bake.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Creamy Macaroni and Cheese (w/ Ham)

    This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

    MacNCheese.jpeg
    5
    Your rating: None Average: 5 (1 vote)

    Salmon Burger

    Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

    1½ pounds boneless, skinless center-cut salmon, patted dry
    5 scallions, green parts finely chopped, white parts thinly sliced
    1 1-inch piece ginger, peeled, finely grated
    1 garlic clove, finely grated
    2 tablespoons plus ⅔ cup mayonnaise
    Kosher salt

    1 teaspoon toasted sesame oil

    Salmon Burger
    3
    Your rating: None Average: 3 (1 vote)

    Creamy Corn Pasta

    A tasty summer pasta recipe, courtesy of The New York Times.

    Fine sea salt
    12 ounces dry orecchiette or farfalle
    1 tablespoon olive oil, plus more for drizzling
    1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
    2 large ears corn, shucked and kernels removed (2 cups kernels)
    ½ teaspoon ground black pepper, more for serving
    3 tablespoons unsalted butter
    ½ cup grated Parmesan cheese, more to taste
    ⅓ cup torn basil or mint, more for garnish

    Creamy Corn Pasta.jpg
    5
    Your rating: None Average: 5 (1 vote)

    Easy Shrimp Scampi

    Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

    Serves 2

    2 tablespoons butter
    2 tablespoons extra-virgin olive oil
    4 garlic cloves, minced
    ½ cup dry white wine or broth
    ¾ teaspoon kosher salt, or to taste
    ⅛ teaspoon crushed red pepper flakes, or to taste
    Freshly ground black pepper
    3/4 pounds large or extra-large shrimp, shelled
    ⅓ cup chopped parsley
    Freshly squeezed juice of half a lemon

    Shrimp Scampi.jpeg
    4
    Your rating: None Average: 4 (1 vote)

    Spicy Shrimp Salad

    A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

    3 ounces lime juice (from about 3 limes)
    3 tablespoons fish sauce
    1 ½ tablespoons sugar
    2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
    2 finely chopped Thai bird chiles, or to taste
    1 pound large shrimp
    2 stalks lemongrass, outer layers removed and white parts finely sliced
    1 large shallot, thinly sliced

    4
    Your rating: None Average: 4 (1 vote)

    Chicken Pot Pies

    This recipe is built off of The Kitchn's review on The Pioneer Woman's recipe. We doubled the recipe and used most of two rotisserie chickens.

    • Pie crusts (we like bottom crusts as well as on top)
    • 4 Tablespoons Butter
    • 1 cup EACH Finely Diced Onion, Carrot, Celery (mirepoix)
    • 2 rotisserie chickens, Shredded
    • 1/2 cup Flour
    • 3+ cups Chicken Broth, Plus More If Needed
    • Salt And Pepper, to taste
    • Chopped Fresh Thyme To Taste
    • 1 cup Cream
    5
    Your rating: None Average: 5 (1 vote)

    Home >> Category >> Recipe Course >> Dinner >> Dinner / Main

    Syndicate content