2 TBS butter
2 TBS flour
1 cup milk OR chicken broth
salt and pepper to taste
Melt butter in small pot. Add flour and cook 1 minute.
Add liquid and combine using handheld mixer.
Cook on medium high until thickened.
Are you stuck in a rut? Try one of these proven recipes for dinner tonight.
2 TBS butter
2 TBS flour
1 cup milk OR chicken broth
salt and pepper to taste
Melt butter in small pot. Add flour and cook 1 minute.
Add liquid and combine using handheld mixer.
Cook on medium high until thickened.
4 carrots
2 scallions
1/2 tsp dried thyme
1 lemon
1/2 c basmati rice
10 oz chicken
1 tsp paprika
1 TBS chicken stock
1 1/2 TBS sour cream
1/2 oz pistachios
Adjust rack to top position and preheat oven to 425
Trim, peel and cut carrots on a diagonal into 1/2 inch thick pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Toss carrots on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.
Melt 1 TBS butter in a small pot over med-high heat. Add scallion whites, cook, stirring, until just softened, 1 min.
Stir in rice, 3/4 c water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15 minutes. Keep covered until ready to serve.
Pat chicken dry and season all over with paprika, salt and pepper.
Heat drizzle of oil in large pan over med-high heat. Add chicken and cook until browned and cooked through 3-5 min per side. Turn off heat; transfer to a plate. wipe out pan.
Melt 1 TBS butter in same pan over med-high heat. add thyme, stock and 1/4 c water. Bring to a simmer, then immediately turn off heat. Stir in sour cream and a squeeze of lemon juice. Season with pepper.
Fluff rice; stir in lemon zest and pistachios. season with S & P
Top chicken with sauce and sprinkle with scallion greens.
Serve with carrots, rice and lemon wedges.
2 Sweet potatoes
1 red onion
1 TBS taco seasoning
3/4 c jasmine rice
1 TBS veggie stock
4 oz mushrooms
1 roma tomato
2-3 TBS cilantro
1 lime
1 can black beans
4 TBS sour cream
2 tsp hot sauce
tortilla chips
Adjust rack to top position and preheat oven to 425.
Dice sweet potatoes into 1/2 inch pieces. Halve, peel, and cut onion into 1/2 inch wedges. Dice mushrooms.
Toss potatoes and onion on a baking sheet with a large drizzle of oil, taco seasoning, and big pinch of salt and pepper. Roast on top rack until veggies are tender, 25-30 minutes.
In a small pot combine rice, 1 1/4 c water, stock concentrate and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer.
Cook until rice is tender, 15 minutes. Keep covered until ready to use.
Heat a large drizzle of oil in a large pan over medium-high heat. Add mushrooms, tomatoes, pinch of salt and pepper. Cook, stirring occasionally, until browned and tender, 5-7 minutes.
Stir in beans and their liquid; cook until beans are warmed through, 2-3 minutes more.
Add roasted veggies to pan with mushroom mixture; stir to combine.
Fluff rice; stir in half the cilantro and as much lime zest as you like. Taste and season with salt and pepper if needed.
Divide rice and veggie jumble between shallow bowls in a separate sections. Drizzle everything with sour cream; top with remaining cilantro, a squeeze of lime and hot sauce. Serve with tortilla chips.
2 sweet potatoes
1 lemon
1 1/2 TBS sour cream
2 tsp honey
10 oz pork shops
1 TBS Sweet and smoky BBQ seasoning
6 oz fresh green beans
4 TBS butter
1 tsp red pepper flakes
Peel and dice sweet potatoes into 1/2 inch pieces. Zest and quarter lemon.
Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Cover, bring to a boil, and cook until tender, 15-20 minutes.
Drain and return sweet potatoes to pot. Add sour cream and 1/2 TBS butter; mash until smooth. Season with salt and pepper. Keep covered until ready to serve.
While sweet potatoes cook, place 2 TBS butter in a glass bowl and microwave until soft, 10-15 seconds. Stir in honey and a pinch of salt.
Pat pork dry. Season lightly with salt and pepper, then rub all over with BBQ seasoning.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side.
While pork cooks, steam or microwave green beans until tender. Transfer green beans to a medium bowl and toss with lemon zest, 1/2 TBS butter, a squeeze of lemon juice, and a big pinch of salt and pepper.
Top mashed sweet potatoes and pork with honey butter and red pepper flakes. Serve with remaining lemon wedges.
1 Red onion
4 oz pineapple tidbits
1 TBS white vinegar
1 green pepper
4 oz mozzarella
2-3 TBS cilantro
2 flatbreads
4 TBS BBQ sauce
1/2 c Monterey jack cheese
Place a foil-lined baking sheet on top rack and preheat oven to 450.
Wash and dry produce. Halve, peel and thinly slice onion. Drain pineapple over a small bowl, reserving juice. Stir 1/4 of the onion, half the vinegar and a pinch of salt into bowl with juice. set aside.
Heat a drizzle of oil in a large pan over medium heat. Add remaining onion; cook, stirring and adding splashes of water as needed to prevent sticking, until softened, 6-8 minutes.
While onion cooks, halve, core, and very thinly slice green pepper into strips. Toss in a second small bowl with a drizzle of olive oil, salt and pepper. Dice mozzarella into 1/2 inch pieces. Finely chop cilantro.
Once onion is softened, increase heat under pan to medium high. Add pineapple and a drizzle of oil; cook, stirring, until pineapple is lightly browned, 2-3 minutes.
Stir in remaining vinegar. Cook, stirring, until onion and pineapple are caramelized and jammy, 2-3 minutes more. Turn off heat and season with salt and pepper.
Brush or run each flatbread with a drizzle of oil. Carefully remove prepared baking sheet form oven; place flatbreads on sheet. Evenly spread flatbreads with BBQ sauce, then top with caramelized onion and pineapple, green pepper, Monterey jack, and mozzarella.
Return flatbreads to top rack until cheese melt and edges are golden brown, 10-12 minutes.
Transfer flatbreads to a cutting board and top with cilantro and drained pickled onion to taste.