I picked up some mushrooms and pork chops that were on sale at the grocery store this past weekend, so I went in search of a new recipe to try for dinner tonight. I ended up deciding on this delicious pork chop recipe with a mushroom cream sauce.
Michael and I both enjoyed this dish, and thought it made for a “homey” dinner when served with baked potatoes and broccoli. Although the recipe used pork chops, I think it would also be delicious with chicken.
When Michael and I were in Washington earlier this month, we stopped by Appel Farms in Ferndale and bought some paneer. Paneer is a delicious cheese that is used in Indian dishes — it doesn’t melt, so it is often cubed and then simmered in flavorful sauces.
The cheese made it safely back home in my carry-on bag, and I decided to use some of it to make palak paneer, which is one of my favorite Indian dishes. In this dish, paneer is simmered in a spinach and tomato-based sauce, with yogurt added at the end for a creamy flavor. I served it with chicken rogan josh, basmati rice, and naan bread. It was delicious!
This delicious Thai curry is one of my new favorite recipes. I usually make it with chicken, although it’s also delicious with fish or shrimp — see my notes at the bottom of the recipe for modifications. Also, it’s easy to vary the amount of spice in this recipe by simply adding more or less curry paste, to taste (I prefer to use about 2 Tbsp).
This recipe probably has the best sauce that I’ve ever made. It’s definitely a 10 out of 10, and we cleaned the last drops out of the pan after dinner tonight. The salisbury steaks were delicious too, and the fresh basil is a perfect garnish. We definitely recommend that you give this recipe a try for a great weekend meal!
I found this recipe in our latest Eating Well magazine, and immediately made a mental note to put it on our menu. I did made a few slight modifications so that I could use my new birthday present (a braisier!) and make it a one-dish recipe. We also served it over rice, instead of the suggested egg noodles.
After making a delicious skillet pasta dish last month, I decided to try my hand at a modified version last week. I used Italian sausage, zucchini, and a simple white sauce to make this version. We gave this one two thumbs up as well, so skillet pasta dishes are definitely going to be staying on our menu in the future.
Chicken pot pie is delicious comfort food, but it can be a hassle to make and roll out the pie crust. So I decided to make the filling into a creamy stew, and serve it with biscuits for sopping up the sauce. My favorite biscuit recipe is quick and easy to make, and bakes while the stew is simmering, so this delicious dinner can be on the table in about 30 minutes.
I bought the ingredients for this new pasta recipe last weekend, and looked forward to making it all week. Well, I made it for dinner tonight, and it definitely lived up to expectations. It’s an easy skillet meal, but it’s fancy enough that I would certainly serve it for company.
The tarragon in this recipe gives it a slight anise-like flavor, so if you don’t like that, feel free to use another herb like basil or Italian seasoning. I also used campanelle pasta — it has a bell shape that is perfect for capturing the sauce. Finish this meal off with a green veggie like peas or asparagus, and you have a great dinner.
On Monday, the high temperature is supposed to be -12F here in the Twin Cities. So, I went to the store this afternoon (along with everyone else in town) to get some groceries. I had a couple of new recipes in mind to try this week, and one of them was this delicious and easy sesame chicken that I made for dinner tonight.
This recipe is quick to make because you just have to brown the chicken, add a simple sauce, and simmer everything together. If you’d prefer a crispier, breaded chicken, you could use the chicken from our orange chicken recipe instead.
Michael and I both think that this cornbread-topped sausage bake is delicious. It’s a great recipe to make in the fall or winter, but that’s not going to stop us from making it whenever we want. I used andouille sausage in my version of the recipe, but you could also use cooked Italian sausage. It would also be easy to switch out the veggies for whatever you happen to have on hand.
This Japanese version of a pork cutlet is both delicious and easy to make. It uses the common breading formula of flour – egg – bread crumbs, but using panko bread crumbs makes it extra crispy.
Tonkatsu is traditionally served over rice with tonkatsu sauce, which is similar to a thick Worchestershire sauce. I also made some mixed peas and carrots to serve with the pork. It’s a really delicious meal!