Friday, July 19, 2013

Fabulous Friday Five! Weekend Yummies

Happy Friday everyone!

Looking for dinner ideas this weekend? Mum and I have been eating our way through a new cookbook this summer while we've been up at the cottage.  It's called "What's for Dinner?" by Curtis Stone.  You've probably seen him cook on TV before. Tall, gorgeous, Australian. Yup, you know him ;)

I recommend the book for sure. He has recipes in there for every day of the week. Lighter fare on Mondays (after a weekend of indulgence), five ingredient Fridays for quick but yummy meals and entertaining recipes for the weekend. Yum!

This is a good one.
1. Grilled Ginger Sesame Chicken should try it!
Ginger-Sesame Marinade/Dressing
1/4 cup (60 mL) reduced-sodium soy sauce
3 tbsp (45 mL) very finely chopped peeled ginger
3 tbsp (45 mL) canola oil
2 tbsp (30 mL) hoisin sauce
1 tbsp (15 mL) toasted sesame oil
1 tsp (5 mL) Sriracha sauce
1 tsp (5 mL) kosher salt
2 boneless, skinless chicken breast halves
1/4 cup (60 mL) red wine vinegar
1/4 cup (60 mL) minced scallions (white and green parts)

1 lb (500 g) napa cabbage, halved lengthwise and very thinly sliced crosswise (honestly, I used a bag of coleslaw)
2 carrots, cut into matchstick-size strips
3 scallions (white and green parts), thinly sliced on a sharp diagonal
2/3 cup (160 mL) lightly packed cilantro leaves
1/2 cup slivered almonds, toasted
1 tsp (5 mL) white sesame seeds, toasted
1 tsp (5 mL) black sesame seeds (optional)

To make the marinade: In a medium bowl, whisk the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha and salt to blend. Transfer 3 tablespoons (45 mL) of the mixture to a baking dish, then add the chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
To make the dressing: Whisk the vinegar and scallions into the remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove the chicken from the marinade, add to the grill pan and cook for about 4 minutes per side, or until the chicken shows no sign of pink when pierced in the thickest part with the tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.
Cut the chicken crosswise into 1/4-inch-thick (6-mm) slices.
To assemble the salad: In a large bowl, toss the chicken, cabbage, carrots, scallions and cilantro with enough dressing to coat lightly.
Mound the salad in the centre of four plates. Rewhisk the dressing and drizzle a little over and around the salad. Sprinkle the almonds and sesame seeds over and serve.
Serves 4.

We had this last night...
2. Orecchiette with Brown Butter, Broccoli, Pine Nuts and Basil
*We added sautéed onions, garlic and parmesan cheese to add a little more flavor that we thought it needed. With those additions it was super yum.

6 cups broccoli, cut into bite-size florets with 1-inch stems
1 lb orecchiette (or penne)
8 tablespoons unsalted butter
1/2 cup fresh basil leaves, coarsely chopped
1/2 cup pine nuts, toasted
kosher salt and pepper
extra-virgin olive oil

  1. Cook broccoli in a large pot of boiling salted walter for 2 minutes. Using a slotted spoon, scoop broccoli out of the water. Set aside. Add the pasta to the boiling water and cooking for 8-10 minutes. Drain, reserving 1/2 cup of pasta water.
  2. Meanwhile, heat a large skillet over medium-high heat. Add the butter and stir for 2 minutes. Add the broccoli and cook for 1 minute. Gently stir in pasta, basil, pine nuts, and lemon juice. Season with salt and pepper and stir in enough pasta water to create a light sauce. Drizzle each serving with olive oil.
Serves 4.

3&4. This recipe isn't in his book but it is on our weekend menu (I've posted this recipe before)
  • Marinated Pork Tenderloin
  • Roasted Tomatoes Topped with Basil and Mozarella
  • Summer Salad

5. Of course dessert! These will be yummy in the tummy (I hope!)

Preheat oven to 350; smoosh refrigerated cookie dough into the bottom of each well. Place Reese cup upside down on top of cookie dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4 full. Bake for 18 minutes! HEAVEN

Have a fresh.fabulous.sophisticated weekend. I have a date with the lake and the water skis.

Keep it Beautiful.

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