Read an Excerpt
The Weeknight Dinner Cookbook
Simple Family-Friendly Recipes for Everyday Home Cooking
By Mary Younkin Page Street Publishing Co.
Copyright © 2016 Mary Younkin
All rights reserved.
ISBN: 978-1-62414-257-4
CHAPTER 1
15–25-Minute Meals
Each recipe here will walk you through preparation to completion and provide ideas for simple sides, helping you put great-tasting meals on your table in less than 25 minutes.
Have less than 15 minutes? You can make Sweet and Saucy Broiled Chickenwith a quick homemade barbecue sauce. Roast some vegetables along with it and you'll have dinner on the table in no time. Want a dinner you can grab and go? Chicken Cordon Bleu Sliders are my boys' favorite answer to "What do you want for dinner?" and they'd eat them every day if they could.
Cooking a truly delicious homemade meal and making it from scratch on even the busiest nights is incredibly satisfying. With a little planning and a few minutes' work, you can have a healthy, delicious meal on the table.
SWEET CHIPOTLE CHICKEN BITES
Yield: 4 servings
Bite-size pieces of chicken are quickly cooked in a hot skillet and then coated in a tangy, sweet and spicy glaze. Serve this chicken with rice, Simple Roasted Vegetables or Southwest Garden Salad. This is one of the tastiest (and fastest) main dishes I make. My kids eat crazy amounts of this chicken and ask for it frequently.
This recipe is lightning fast to cook; however, cutting the chicken into ½-inch (1.3-cm) pieces does require a few extra minutes. After making this recipe countless times, I can slice the chicken and have it cooked in 15 to 20 minutes without any rushing. Allow yourself a few extra minutes initially; after you are accustomed to slicing the chicken very small, you'll find that it goes more quickly.
5 small boneless skinless chicken thighs, approximately 1½ lb (680 g)
1 tbsp (15 ml) light-flavored olive oil, divided
2 tsp (5 g) cornstarch or arrowroot
½ tsp kosher salt
¼ tsp smoked paprika
¼ tsp New Mexico chile powder or plain chile powder
¼ tsp cumin
¼ tsp granulated garlic or garlic powder
1/8 tsp cayenne pepper
¼ cup (60 ml) honey
1 chipotle pepper in adobo sauce, minced
1 tsp (5 ml) adobo sauce
1 tbsp (15 ml) plain white vinegar
3 green onions, very thinly sliced, for topping
Cut the chicken into ½-inch (1.3-cm) pieces and place in a medium-size bowl. Drizzle with ½ tablespoon (7.5 ml) of the oil and sprinkle with the cornstarch, salt, paprika, chile powder, cumin, garlic and cayenne. Stir or toss with your hands to coat. In a small glass measuring cup or bowl, stir together the honey, chipotle pepper, adobo sauce and vinegar.
Heat a large nonstick skillet or pan over medium-high heat. Set a plate next to the stove. Add the remaining ½ tablespoon (7.5 ml) oil to the pan. When the oil is shimmering, add the chicken and toss with tongs or stir with a spatula to coat. Continue stirring and tossing the chicken until it is no longer pink, 3 to 4 minutes. Slide the chicken onto the waiting plate and add the honey chipotle sauce to the hot skillet.
Let the sauce simmer and reduce for 1 to 2 minutes, stirring constantly. When a spatula dragged through the sauce leaves a trail, add the chicken back into the skillet. Toss with the sauce and simmer for 1 minute longer. Serve immediately, sprinkled with the green onions, or transfer back to the plate to avoid overcooking in the hot pan.
Cook's Notes: Chicken breast can be substituted for the chicken thighs. Be extra careful not to overcook the chicken breast pieces, as white meat will be less forgiving than dark meat. When the chicken has finished cooking and has been tossed with the sauce, serve immediately or remove from the hot pan. The small bites of chicken will continue to cook if left in the hot pan.
MEDITERRANEAN NACHOS
Yield: 4–5 servings
Nachos are my crew's favorite snack-style dinner food. We love them for family movie nights and for those lazy nights when no one really feels like cooking. This recipe comes together in just a few minutes, most of which are spent slicing the onion and shredding cheese.
Crunchy tortilla chips are piled high with the best of Mediterranean flavors: cheese, olives, artichoke hearts, onion and roasted red pepper. Just a few minutes in the oven is all it takes to melt the cheese. Served with hummus or sour cream, this is a meal I happily dive into every chance I get.
10 oz (280 g) tortilla chips
3 cups (360 g) mild cheddar cheese, shredded, divided
3 cups (360 g) Monterey Jack cheese, divided
1 (6-oz [170-g]) can black or kalamata olives, drained, olives sliced in half
1 (13.75-oz [385-g]) can plain or marinated artichoke hearts, drained, hearts quartered
lengthwise or roughly chopped
½ small red onion, thinly sliced, about ? cup (50 g)
½ cup (90 g) roasted red peppers, chopped into ½-inch (1.3-cm) pieces
¼ cup (12 g) chopped fresh Italian parsley
Plain or garlic hummus, sour cream or tzatziki sauce, for serving
Preheat the oven to 350°F (180°C, or gas mark 4). Spread about two-thirds of the tortilla chips across a large rimmed baking sheet. Combine both cheeses in a bowl and toss lightly to combine. Sprinkle about half of the cheese mixture over the chips and top with half the olives, half the artichoke hearts, half the onion and half the red peppers.
Spread the remaining one-third chips over the toppings and sprinkle with two-thirds of the remaining cheese mixture. Spread the remaining half of the toppings over the cheese and sprinkle with the remaining cheese. Bake for 6 to 8 minutes, until the cheese has melted completely. Remove from the oven and sprinkle with the parsley. Serve with hummus, sour cream or tzatziki sauce.
Cook's Notes: For a heartier meal, 1 to 2 cups (140 to 280 g) of chopped cooked chicken can be added to the layers before melting. My preference for the roasted red peppers in this recipe is a jarred variety. While I personally prefer the halved olives, feel free to save yourself a minute or two's work and substitute a 4ounce (115-g) can of sliced olives for the whole ones.
PAN-FRIED PORK MEDALLIONS WITH CREAMY WINE SAUCE
Yield: 4 servings
The greatness of pork medallions is seen in both how quickly the pork cooks and how juicy the results are. A simple pork tenderloin is sliced into 1-inch (2.5-cm)-thick pieces (aka medallions) and then pan-fried for just a few minutes. Use the drippings in the skillet to make a creamy pan sauce and you're done. Roast some vegetables while cooking the pork or boil some baby potatoes and you'll have dinner on the table in less than 20 minutes.
1½ lb (680 g) pork tenderloin
½ tsp kosher salt
¼ tsp freshly ground black pepper
2 tbsp (30 ml) olive oil
1/3 cup (80 ml) white wine
½ tsp chicken base
½ tsp cornstarch
Dash of paprika
½ cup (120 ml) heavy cream
2 tsp (2 g) chopped fresh Italian parsley
Slice the pork tenderloin into 1-inch (2.5-cm) medallions and lightly sprinkle each side with salt and pepper. Warm a large stainless steel skillet over medium-high heat. Add the oil and when it is shimmering, add the pork to the skillet — it is fine if the sides of the pieces touch in the skillet. Let the pork cook without touching it for 3 minutes. Set a plate next to the stove along with a piece of foil to cover the pork.
Use a metal spatula to get underneath each one and flip them over. Don't worry if they stick a bit. Cover with a lid and cook for 3 minutes. Lift each medallion with the spatula and transfer to the waiting plate; as you lift the pork, you'll see that it has browned on the edges. Cover lightly with foil to keep warm.
Place the empty skillet back on the stove over medium heat. Add the wine to the hot skillet and use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base, whisk to combine and cook for about 2 minutes. In a small cup, whisk the cornstarch and paprika into the cream until smooth. Add the cream to the saucepan slowly, whisking until combined. Continue cooking over medium heat, stirring constantly, until it thickens slightly, about 1 minute. Pour the sauce over the pork, sprinkle with the parsley and serve.
Cook's Notes: I tend to use Pinot Grigio or Chardonnay for most cooking. If you aren't a big wine drinker, the small bottles that are sold in a four-pack in most grocery stores are a great way to keep wine on hand for cooking without opening a full bottle for a recipe.
I prefer to use chicken base in lieu of chicken bouillon. The flavor is richer and it doesn't tend to be as salty. However, if you don't happen to have chicken base on hand or if you prefer bouillon, it can be substituted. You might wish to reduce the kosher salt to ¼ teaspoon; taste and adjust the salt as needed toward the end of the cooking process.
CHILI GARLIC SHRIMP
Yield: 3–4 servings
This dish is rich with flavor from a quick chili garlic marinade. The shrimp is cooked in a skillet or on the grill, with just enough sprinkled sugar to caramelize the outside of each shrimp as it finishes cooking. This shrimp is finger-licking good straight off the grill or out of the pan.
My family tends to crowd the stove while this is cooking and we've been known to burn our fingers with impatience to eat the shrimp out of the hot pan. Ben and Nate, my two youngest boys, will eat an entire pound of these shrimp between them and they've both chosen it as their favorite recipe in this cookbook. It's that good.
1 lb (455 g) large raw deveined shrimp (approximately 35 count)
MARINADE
¼ cup (60 ml) light-flavored olive oil
2 tbsp (30 ml) fresh lemon juice
2 large cloves garlic, minced
2 tsp (5 g) New Mexico chile powder or regular chile powder
1½ tbsp (18 g) sugar
½ tsp kosher salt
1 tbsp (15 ml) light-flavored olive oil
2½ large cloves garlic, minced (stove top only)
½ tsp (4 g) sugar
Rinse the shrimp and lay them out on a paper towel–lined tray. Pat them dry. Remove the shells, if desired.
To make the marinade, stir together the marinade ingredients. Place the shrimp in a zip-top bag and pour the marinade over the shrimp. Remove excess air and seal. Turn the bag a few times to coat all of the shrimp and then let it rest on the counter for 15 minutes.
STOVE TOP DIRECTIONS: Heat a large stainless steel pan over medium-high heat. Add the oil and when it is hot, add the garlic. Sauté the garlic for 1 minute, sprinkle with the sugar and sauté about 30 seconds more. When the garlic is golden and fragrant, add the shrimp to the pan and discard any remaining marinade.
Spread the shrimp in a single layer across the pan and let it cook for 2 minutes. Turn the shrimp over and cook an additional 1 to 2 minutes, until pink. Increase the heat to high for 1 minute to slightly reduce any liquid. Remove from the pan when finished cooking.
GRILL DIRECTIONS: While the shrimp is marinating, soak 6 to 8 wooden skewers in water. When almost ready to grill, thread the shrimp onto the skewers. Heat the grill to medium-high and generously oil the grates to prevent the meat from sticking. Place the kabobs on the grill and sprinkle lightly with the sugar. Let cook for 3 to 4 minutes per side, turning once or twice, just until the shrimp turn pink and are cooked through.
Cook's Note: The actual cooking time for this recipe is just a few minutes. However, if you do not purchase your shrimp partially peeled and already deveined, allow at least 10 to 15 minutes to prep the shrimp before cooking.
CHICKEN CORDON BLEU SLIDERS
Yield: 6 servings
Classic chicken cordon bleu ingredients meet a handheld meal that only takes a few minutes to prepare. These sliders are stacked with chicken, ham and cheese, and a creamy honey mustard sauce ties it all together. The first time I made these sliders, my kids immediately gave them two thumbs up and asked when we could have them again. I like to serve these sliders with Mixed Green Salad with Oranges and Cranberries.
12 sweet dinner rolls
HONEY MUSTARD SAUCE
¼ cup (60 g) mayonnaise
1½ tbsp (18 g) Dijon mustard
1½ tbsp (22 ml) honey
1 tsp (5 ml) fresh lemon juice
Pinch of kosher salt
½ lb (225 g) deli black forest ham, very thinly sliced
½ lb (225 g) Swiss cheese, thinly sliced
½ lb (225 g) deli chicken breast, very thinly sliced
Preheat the oven to 400°F (200°C, or gas mark 6). Slice the dinner rolls in half and place them cut side up on a large baking tray.
To make the sauce, whisk together the sauce ingredients and spread about 1 teaspoon (5 ml) of sauce on each half.
Place a slice of ham, draped and folded into a pile, on one half of each roll. Place a half slice of cheese over the ham. Layer a slice of chicken, again draped and folded into a pile, over the cheese. Place the second half slice of cheese over the chicken. Divide any remaining cheese between the rolls and place the top roll over each slider.
Bake the sliders for 5 to 6 minutes, until the cheese has melted. Remove from the oven and serve with extra honey mustard sauce, if desired.
Cook's Note: When purchasing my meat in the deli, I ask for the meat to be sliced thin enough to fold, but not shaved and falling apart. In my experience, this is a "0.5" setting in most delis. I like the cheese in this recipe to be slightly thicker than the meat, at a "1" setting in most delis.
HUEVOS RANCHEROS BOWLS
Yield: 4 servings
My eldest son, Sam, has requested huevos rancheros for his birthday meal every year for as long as I can remember. Traditionally, huevos rancheros is a combination of eggs, potatoes and beans served over a tortilla, along with plenty of red or green chile sauce. It is delicious that way, but we've discovered that we prefer to serve ours in bowls, with the tortillas on the side. The adults scoop up bites with pieces of tortilla while the children like to fill the tortillas taco style. We make these bowls for dinner far more often than for breakfast and the whole family loves them.
1 tbsp (15 ml) olive oil
3 cups (330 g) cooked ½-inch (1.3-cm) diced potato
1 small onion, diced into ½-inch (1.3-cm) pieces, about 1 cup (160 g)
½ tsp kosher salt
¼ tsp freshly ground black pepper
1 (15.5-oz [434-g]) can pinto beans, drained and rinsed
1 cup (120 g) shredded cheddar cheese
1 cup (240 ml) red chile sauce, green chile sauce or salsa
4–8 corn or flour tortillas
2 green onions, thinly sliced
1 tbsp (14 g) butter, divided
4 eggs
2 tbsp (30 ml) water
OPTIONAL ADD-INS OR TOPPINGS
½ lb (225 g) bacon or sausage, cooked and crumbled
½ cup (80 g) diced bell pepper, sautéed with the onions
Chopped fresh tomatoes
Chopped fresh cilantro
Warm the olive oil in a large nonstick skillet over medium-high heat. Add the cooked potato, toss to coat and let them cook for 1 to 2 minutes while you dice the onion. Add the onion, sprinkle with salt and pepper and continue cooking, stirring occasionally, for about 5 minutes. While the potatoes are cooking, warm the beans on the stove or in the microwave. Set out the cheese and chile sauce. Warm the tortillas, if desired. Place the green onions in a small bowl. Transfer the potatoes to a bowl and cover loosely with foil to keep warm.
Melt ½ tablespoon (7 g) of the butter in the skillet over medium-low heat. When the butter begins to foam, tilt the pan to coat the bottom with butter. Crack 2 eggs into the skillet. When the edges of the eggs turn white, season lightly with salt and pepper. Add 1 tablespoon (15 ml) of the water to the pan and cover with a lid. Cook for 2 minutes, or until the eggs are done to your liking. Slide the cooked eggs onto a plate and tent with foil. Drain any liquid in the pan and add the remaining ½ tablespoon (7 g) butter to the hot skillet. Repeat with the remaining 2 eggs and remaining 1 tablespoon (15 ml) water.
To serve, scoop the potatoes and beans into bowls and sprinkle with cheese. Drizzle with chile sauce. Top with an egg and as many other toppings as you like. Serve with the tortillas and green onions on the side.
Cook's Notes: I use whichever cooked potatoes I happen to have on hand: leftover baked potatoes, roasted potatoes, frozen diced potatoes — pretty much any potato will work with this recipe. I roast extra potatoes almost every time I make Parmesan Herb Potatoes or Cajun Roasted Potatoes and they are perfect for this meal.
Any bean that you like, homemade or canned, will work in this recipe. I've used pinto, black, white, red and ranch-style beans.
BOW-TIE PASTA WITH BACON AND BRUSSELS SPROUTS
Yield: 3–4 servings
There is something amazing about the combination of Brussels sprouts and pork. Just a few strips of bacon are all it takes to give a smoky, bacon-rich flavor to this creamy sauce. Stir in the pasta and Brussels sprouts and you'll have dinner on the table in barely 20 minutes. I usually serve this as a one-dish meal, but it is also lovely with a side salad or some warm bread.
6 strips bacon, cut into ½-inch (1.3-cm)-wide strips, about 1/3 lb (150 g)
1 lb (455 g) Brussels sprouts, ends trimmed and halved
8 oz (225 g) bow-tie pasta
½ cup (120 ml) cream
¾ tsp kosher salt
½ tsp freshly ground black pepper
½ cup (56 g) shredded Asiago or Parmesan cheese (optional)
Bring a large pot of water to a boil. While the water is heating, prep the bacon and Brussels sprouts. Cook the pasta until it is tender but still a bit firm, about 12 minutes. While the pasta is cooking, warm a large skillet over medium-high heat. Add the bacon and let it cook for 2 minutes, then add the Brussels sprouts. Cook, stirring occasionally, for 8 to 10 minutes, until the bacon is cooked through and the Brussels sprouts have browned. Transfer the bacon and Brussels sprouts to a plate. Drain the grease, leaving a teaspoon (5 ml) or so of grease in the skillet.
(Continues...)
Excerpted from The Weeknight Dinner Cookbook by Mary Younkin. Copyright © 2016 Mary Younkin. Excerpted by permission of Page Street Publishing Co..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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