Tag: dinners

Thanksgiving 2020

For 2020, we’ll be trying to have as normal of a Thanksgiving as possible. This year will be my second year cooking dinner, and I have many new foods planned for this meal. Last year, was the standard three: turkey, mashed potatoes, and stuffing, then we also had some crescents and 2 different veggies. This year, I am planning a sweet potato casserole, glazed and roasted beets, crescents again, and frozen green beans from this summer’s garden. This year I also made a pumpkin pie that we’ll be having with our dinner. Once the day is over, Friday, I’ll also be boiling the bones to make stock again this year. This year’s stock will be frozen like before, however this stock will likely be used almost strictly entirely for gravy.

To see recipes for what I’ll be making, you can click a link below!

Click here to see my recipe for Stuffing and Turkey!

Click here to see my recipe for Mashed Potatoes and Gravy!

Click here to see my recipe for Pumpkin Pie!

Click here to see my recipe for Sweet Potato Casserole and Honey Roasted Beets!

Click here to see my recipe for Turkey Stock!

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Thai Pasta

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This Thai pasta is very easy to make and is full of flavor. Before you make this dish there are a few things to note. First, you can use other Thai noodles for this recipe, but even Thai noodles should be soaked before finished in the pan with the sauce. Second, prepare everything before hand. The spices in the oil can burn if cooked for too long or too hot. You could also start by cooking the pork first, then throwing it together after, but it’s important to let the garlic and cayenne be able to cook and infuse with the oil. The garlic pepper oil is the focus of this dish. Third, you can make this dish as hot or as mild as you like. This recipe has a bit of spice as an aftertaste, but it’s not nearly as spicy as traditional Thai cooking. Finally, this recipe is easy to make if you are in college or work a demanding job. This recipe makes 4 adult servings.

Thai Pasta Recipe CardDownload

What You Will Need

  • 1/4 cup Oil
  • 1 Diced Onion
  • 2 Garlic Cloves minced
  • 1 tsp Red Pepper Flakes
  • 1 tsp Ground Cayenne
  • 2 Pork Chops, cut into strips
  • 1/4 cup Carrots, chopped
  • 1 1/2 Tbsp Oyster Sauce
  • 1 Tbsp Fish Sauce
  • 1 tsp Hot sauce
  • 2 Ramen Packs
  • Wok
  • Large Bowl

Directions

1. Open 2 packets of ramen noodles. Place in a large bowl and cover with water, let sit. Prep your ingredients. Begin heating wok over medium-low heat. Once hot, add the oil, onion, garlic, red pepper flakes, and ground cayenne. Stir and cook for 2-3 minutes.

2. Add Pork and cook for 3-4 minutes. Add carrots, oyster sauce, fish sauce, and hot sauce, and cook for another 3-4 minutes. Add your strained ramen noodles. Toss and cook for 4-5 minutes or until hot. Remove from heat and serve.

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Spinach Pasta with Savory Bechamel Sauce

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Adding Spinach to your homemade pasta makes a beautiful pasta, and is a great way to add more veggies to you and your families’ diet. I made this with fresh spinach, boiled it for 4-5 minutes, strained it, squeezed out any additional water, then chopped it before adding it to my pasta ingredients. I did mix the pasta with the bechamel, however in the future I should have just poured the sauce on top. This sauce is very rich and can make the dish soupy. Also, mixing it together covers the beautiful homemade noodles. These spinach noodles do not have a different flavor from other homemade noodles, they just have a different appearance. This recipe makes 6 adult servings of pasta.

Spinach Pasta with Savory Bechamel Sauce Recipe CardDownload

What You Will Need

  • 2 Cups and 4 Tbsp Flour
  • 2 Eggs
  • 1 Cup Boiled Spinach
  • 4 Tbsp Oil
  • 4 Tbsp Butter
  • 1 Onion, Diced
  • 2 Garlic Cloves, Minced
  • 2 Cups Milk
  • 4 oz Sharp Cheddar Cubed
  • 1/2 Cup Shredded Mozzarella
  • Rolling Pin
  • Medium Sauce Pan
  • Large Sauce Pan

Directions

1. In a large mixing bowl, add the first half of flour, eggs, and spinach. Begin to combine, slowly add oil as needed until the pasta comes together. Roll out into a thin layer, sprinkle with flour, roll, then cut to 1/4 inch thick noodles. Straighten out noodles and set aside.

2. Fill large sauce pan with water, place over medium high heat and bring to a boil. Place medium sauce pan over medium heat, add butter, onion, and garlic. Once onions are sweating, add second half of flour, then stir and cook for 2 minutes. Add milk, stir constantly and bring to a boil. Add cheese and stir until cheese melts, remove from heat. Add pasta to large sauce pan of boiling water, boil for 4 minutes. Strain. Plate pasta, then top with cheesy bechamel.

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Salmon Scampi Over Spaghetti and Green Beans

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This dish is easy and quick to make. Within 20 minutes from fridge to table, this meal makes easily 5 adult sized servings, and can easily make more by cooking more pasta. This salmon scampi was made to emphasize and compliment the natural flavors of these ingredients. The dish tastes as it sounds, the pasta like pasta, and the green beans like green beans. All is held together by the subtle garlic oil and the powerful salmon flakes in every bite.

Salmon Scampi Over Spaghetti and Green Beans Recipe CardDownload

What You Will Need

  • 12 oz Spaghetti
  • 2 cups Frozen Green Beans
  • 2 Fillets of Salmon
  • 1/3 Cup Oil
  • 3 Cloves Garlic Minced
  • Colander
  • Large Sauce Pan
  • Large Frying Pan
  • Grated Parmesan for Topping

Directions

1. Fill large sauce pan 2/3 with water. Place over medium-high heat. Once boiling, add spaghetti and green beans. Cook according to directions on box.

2. With only 10 minutes left on your pasta, begin heating your frying pan on medium-high. Add oil and garlic, then once garlic starts to fry, add your salmon. Cook 4 minutes per side, then break into 1 inch chunks once cooked. Remove from heat.

3. Strain your pasta and green beans, then return to pan. Top with salmon scampi sauce. Stir, then plate and top with parmesan. Serve and enjoy!

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Glazed Pork Chops with Boiled Cabbage

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Easy to make, these pork chops are savory and beautiful placed atop a bed of green cabbage. This sweet and savory glaze of soy sauce, sugar, and butter coat the pork without penetrating, and compliment the subtle flavor of boiled cabbage. This Asian inspired glaze is sure to impress. Perfect for a dinner party or date, this recipe can easily be altered to make more for a crowd, simply bake your chops and cover with glaze. Despite the lack of carbs, this dish is filling and as well as healthy. The recipe below makes enough for 2 adult sized servings.

Glazed Pork Chops with Boiled Cabbage Recipe CardDownload

What You Will Need

  • 3 Cups Cabbage, 1×1 inch cubed
  • 2 Pork Chops
  • 1/2 Tbsp Butter
  • 3 Tbsp Soy Sauce
  • 3 Cloves Garlic, Minced
  • 1 Tbsp Sugar
  • 1/4 Cup Water
  • Large Frying Pan
  • Medium Sauce Pan

Directions

1. Prepare the cabbage and add to a sauce pan with about 4 cups of water. place over medium heat and boil for about 30 minute or until cabbage begins to turn translucent.

2. Heat a frying pan over medium heat. Once hot, spray with non-stick spray or 1 Tbsp oil. Add pork chops. Cook on first side undisturbed for 4 minutes. Flip your chops, then add butter and wait for it to melt. Once melted add garlic, soy sauce, sugar, and 1/4 cup water. Let simmer until a thick glaze is left.

3. Flip your chops to coat. Remove from heat. Plate your cabbage, top with the pork chop and drizzle some glaze.

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