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.
I made this Vietnamese beef and rice noodle stir fry for dinner tonight, and it was absolutely delicious! Michael and I went to United Noodles in Minneapolis this afternoon and stocked up on some groceries that we can’t easily find, along with some of the ingredients for this dish.
Although the ingredient list looks a little long, this dish actually comes together quickly. One of the keys to this dish is the paper-thin sliced beef (you could also use pork), because it cooks extremely quickly and has a lot of surface area for the sauce to coat it. If you’re slicing your own meat, using slightly frozen/thawed beef will help you to cut thinner slices. I like to use “fancier” mushrooms (like enoki, bunapi, or oyster) if I have them, but otherwise, my go-to are sliced brown “baby bella” mushrooms.
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.
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.
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.
I made this simple Japanese meal for dinner a few weeks ago, and both Michael and I agreed that it was delicious. I used a pre-made ginger teriyaki sauce to quickly glaze the shiitake mushrooms and asparagus, but you could definitely make your own if you prefer.
The chilled tofu (hiyayakko) is topped with green onions, bonito flakes, and soy sauce. Pressing the block of tofu before serving allows it to absorb more of the flavor of the soy sauce. Give it a try — it’s delicious!
One of my recent goals is to find more quick and healthy dinner recipes. Under 20 minutes? Great. Under 20 minutes and healthy? Even better. These grilled portabella mushroom burgers fit those requirements perfectly, so I can have a delicious vegetarian dinner on the table in 10 minutes.
If I’m in a hurry, I like to heat up some refried black beans to go along with the burgers. But if you have a little more time, you could make some home-fried potatoes instead — just wait to grill the portabella mushrooms until you’re frying the potatoes.
Michael and I enjoyed this delicious mushroom ragout for dinner tonight, and immediately decided to add it to our dinner rotation. The mixture of different mushrooms is savory and delicious — and pairs well with the creamy herbed polenta. I first saw a picture of this recipe on Dinner: A Love Story, and when Michael pointed out the same picture, I knew we would have to give it a try.
This recipe is so delicious that you’ll want to wake up in the middle of the night and eat the leftovers. I made it for Sunday dinner last weekend, along with sweet mashed potatoes, and we proceeded to eat the leftovers for every meal after that until they were gone. So we’ll definitely be making this one again.
Wild rice is Minnesota’s state grain, and it has a hearty flavor that compliments the sausage and mushrooms in the casserole. If wild rice isn’t available where you live, brown rice might work as a substitute, though we haven’t tried that.
Tonight, Michael emailed me before leaving work and suggested that we make butternut squash for dinner tonight. I thought it was a good idea, but had never cooked it before, so I promptly googled “how to cook butternut squash.” After putting the squash in the oven, I then had to figure out what to do with them after they were baked.
I decided to make a simple filling of mushrooms, herbs, and butter for the squash, which I added just before the squash were done baking. The squash was delicious — Michael said he wants me to make them again, and was only disappointed that I hadn’t baked two squash instead of one.
Updated 09/17/12: This recipe can also be used to make a delicious, sweet side dish! Just top the roasted squash with butter, brown sugar, cinnamon, and nutmeg instead of the listed filling ingredients.