A friend of ours was in town from San Diego tonight and he joined us for dinner. I pulled out one of my most trusted company dinners.
Simple Beef Pot Roast (recipe from Chef John @ allrecipes)
I don’t usually frequent allrecipes, but this recipe is a gem. Sear the meat, soften the vegetables, throw everything in a Dutch oven, and let it roast undisturbed for hours. The end result is a heap of fork-tender meat, carrots, and celery. The recipe says to cook the meat for 2 1/2 – 3 hours, but I have always found 4 hours to be perfect.
Sour Cream and Chive Mashed Potatoes (recipe from Kelsey Nixon @ Cooking Channel)
Sour cream, chives, and potatoes. Need I say more?
Cook’s Country Caesar Green Bean Salad (Adapted)
1 1/2 Tbsp lemon juice
1 Tbsp Worcestershire sauce
1 Tbsp Dijon mustard
1-2 garlic cloves, minced
3 Tbsp extra-virgin olive oil
Salt and pepper
1 1/2 lb green beans, trimmed
- In a large bowl, whisk together the first 4 ingredients. Slowly drizzle in the olive oil and whisk until emulsified. Season with salt and pepper; set aside.
- Steam the green beans until bright green and crisp-tender; about 5 minutes.
- Toss the green beans in the bowl with the dressing. Taste and adjust seasonings. Serve warm.
Butternut Mac and Cheese (recipe from The Pioneer Woman)
This recipe was nice, but I like my mac and cheese salty and savory. With butternut squash and the caramelized onions, this recipe was undoubtedly too sweet for my liking. Also, heads up on the butternut squash baking time. The recipe says it should take a small butternut squash 20-25 minutes. Mine took 1 whole hour. Stuborn! Stuborn!
Maple Roasted Brussels Sprouts with Toasted Hazelnuts (recipe from Chloe Coscarelli)
I asked 2-year-old Bear if she liked these brussels sprouts during dinner. She chewed, thought for moment, looked me in the eye and said, “They’re kind of boring.” I just about fell out of my chair laughing. She proceeded to eat a vast quantity of them so I’m not sure if she really stands by her critique. I, for one, found them quite pleasing.
Side: Fennel, Red Pepper, and Orange Salad
I threw together this salad on a whim and really liked it. Unfortunately, I didn’t manage to write down specific quantities. Here’s the basic recipe:
Red wine vinegar (about 2 Tbsp)
Dijon mustard (about 1 Tbsp)
Olive oil (about 1/4 cup)
Salt and pepper
1 small fennel bulb, cored and sliced thin
1 red pepper, cored and sliced thin
2 oranges, segmented
- In a large bowl, whisk together the red wine vinegar and Dijon mustard. Slowly drizzle in the olive oil and whisk until emulsified. Season with salt and pepper.
- Add the fennel, red pepper, and orange segments to the bowl and toss with the dressing. Adjust the seasoning as needed.
All I wanted tonight was a huge salad topped with salmon, vegetables, and an herby dressing. I couldn’t find a recipe that fit the bill so I went off the cuff and attempted to throw one together. Big mistake. The picture is pretty but the meal itself was meh. Perhaps you can use this as inspiration to throw together your own recipe or find one online.
5 Minute Avocado Cilantro Dressing (recipe from pinch of yum)
This is the recipe I used for my dressing. I didn’t have Greek yogurt so I attempted to use regular plain yogurt mixed with sour cream. I also didn’t want to use raw garlic (I had to go in to the office the following day), so I used 1/2 tsp garlic powder. My modifications were not good, but I have a feeling that the actual recipe would be quite tasty.
Apricot Balsamic Chicken (recipe from Joy the Baker)
This recipe for apricot balsamic chicken was delicious, quick to prepare, and garnered rave reviews from Joel. I added the juice of 1/2 a lemon to the sauce, which helped to amp up its sweet-sour flavor. Also, I served our chicken over white basmati rice.
Kale with apples. It works. This wasn’t mind-blowing, but it was a nice change.
Leftover apricot balsamic chicken with buttered pasta. Bear and I were home alone for dinner for the third night this week. I was beyond tired of pulling single parent duty.
Turkey(!), stuffing(!), cranberries(!), green beans(!), and rolls(!) after a trip to Marshall’s Farm Market with my parents and sister. My mom went all out and I am still thinking about it. The meal was perfection. My sister even made delicious caramel apple cheesecake bars. I mean, seriously.
I contributed sweet potatoes and I’m here to tell you that you should file the following recipe away for Thanksgiving. You’re welcome.
3-Ingredient Sweet Potato Casserole with Maple Pecans (recipe from Anna Stockwell @ Epicurious)
(Oct 8th, 2017 – Oct 14th, 2017)