Menu Monday: Weeknight Dinners, Cool Combinations and Grilling Goodies - 9&10 News

It’s Menu Monday on ‘The Four’ and we welcome back our friend, Gina Ferwerda, the amazing chef and author of “Meals from the Mitten”. In this edition, she is serving up a nice selection of weeknight meals, grilling goodies, and cool combinations.

Jalapeno Cheddar Chicken Sandwiches

Ingredients

• 8 ounces cream cheese, softened
• 1-2 tablespoons chopped jalapeños (fresh or pickled)
• 1/2 cup shredded cheddar cheese
• 8 boneless, skinless chicken thighs
• House seasoning (salt, pepper, granulated garlic, granulated onion & smoked paprika)
• 8 slices deli ham or turkey
• 8 slices cheese (Swiss, cheddar, or pepper-jack)
• 8 hamburger buns

Optional

• Lettuce
• Tomato slices
• Pickle slices
• Red onion slices

Directions

1. In a medium bowl, combine cream cheese, jalapeños and shredded cheese. (Or you can buy the jalapeño cream cheese at the store and add some shredded cheddar to that.)
2. Heat a grill to medium-high.
3. Sprinkle both sides of chicken with house seasoning. Grill chicken over medium-high heat for approximately 5-6 minutes each side (or until thoroughly cooked). Add 1 tablespoon of the mixed Jalapeño Cheddar Mixture to each chicken thigh along with the meat and cheese slices during the last few minutes of grilling. Lightly grill the cut sides of the buns. Add some cream cheese mixture to the cut sides of the buns after removing from the grill.
4. To assemble, top each bun bottom with a cheesy chicken patty. Garnish with lettuce, sliced tomatoes, pickles, and onions, if desired. Attach the bun tops with a large skewer and serve warm.

Summer Supreme Pasta Salad

Ingredients

• 1 pound cavatappi pasta (or any pasta)
• 1/2 cup diced red onion
• 1/2 cup diced celery
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumbers
• 1/2 cup diced bell peppers
• 1/2 cup diced radishes
• 1/2 chopped banana peppers
• 1 1/2 cups Italian dressing
• 1/4 cup salad supreme seasoning

Directions

1. Add pasta to boiling, salted water and cook according to directions on the package. Drain and rinse with cold water for 1 to 2 minutes.
2. In a large bowl, add pasta, veggies, dressing and seasoning. Fold all ingredients together. Cover and refrigerate until well-chilled.

Garlic Butter Asparagus & Shrimp Skewers

• 1 stick melted butter (1/2 cup)
• 3 minced garlic cloves
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/2 teaspoon dill weed
• 1/2 teaspoon lemon pepper seasoning
• 1 pound large shrimp, shelled and deveined, tails on
• 1 pound fresh Michigan asparagus, cut into bite-size pieces
• Salt and pepper

Directions

1. Mix melted butter, garlic, lemon zest, lemon juice, dill weed, and lemon pepper seasoning together.
2. Thread the shrimp and asparagus onto skewers. Brush the garlic butter sauce over the shrimp and asparagus. Season with some salt and pepper. Grill on medium-high heat for 4-5 minutes, flipping frequently. Brush extra garlic butter on while grilling.
3. Remove from heat and serve with wasabi aioli.

NOTE
If you are using wooden skewers, soak them in water 30 minutes prior to grilling.

Wasabi Aioli

Ingredients

• 1/2 cup mayo
• 1 tablespoon wasabi paste
• 1 tablespoon lemon juice
• 3 teaspoons soy sauce
• 1 1/2 teaspoons sugar
• 1/4 teaspoon granulated garlic

Mix all ingredients together and keep refrigerated until ready to use.

Mesquite Lime Chicken Tacos

Ingredients

• 2 tablespoons vegetable oil
• 8 boneless, skinless chicken thighs
• 1 tablespoon house seasoning
• 1 teaspoon mesquite seasoning
• Juice of 1 lime

Slaw Dressing

• 3 tablespoons mayonnaise
• 3 tablespoons apple cider vinegar
• 3 teaspoons sugar
• 1/4 teaspoon celery seed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

Slaw

• 2 cups shredded cabbage
• 1 cup shredded red cabbage
• 1/2 cup matchstick carrots
• 1/2 cup thinly sliced radishes

Creamy Harissa

• 1/2 cup sour cream
• 2 tablespoons harissa
• 16-ounce package corn tortillas, warmed
• 2 cups crumbled Cojita cheese

Garnish –
Fresh cilantro and lime wedges

Prepare Slaw

Whisk together mayonnaise, vinegar, sugar, celery seed, salt and pepper in a small bowl. Add cabbage, carrots and radishes to dressing and toss together. Refrigerate until ready to assemble.

Make Creamy Harissa

Whisk together sour cream and harissa in a small bowl. Refrigerate until ready to assemble.

Prepare Chicken

Heat a large skillet or grill to medium-high heat. Season both sides of the chicken thighs with house seasoning and mesquite seasoning. Cook thighs for 3-4 minutes each side, or until thoroughly cooked.   Let rest, then shred or cube meat. Add meat back and juices back into skillet, to keep warm, and add the freshly lime juice to the meat.

Assemble

Add chicken, slaw and creamy harissa on corn tortillas and garnish with fresh cilantro and lime wedges.

Note – Substitute homemade harissa with store bought harissa or use your favorite hot sauce or spicy, chili sauce.

Cheesy Enchiladas

Enchilada Sauce Ingredients 

• 2 tablespoons canola oil or butter
• 2 tablespoons flour
• 2 cups chicken stock
• 3 tablespoons tomato paste
• 2 teaspoons chili powder
• 1 teaspoon cumin
• 3 teaspoons house seasoning

Filling Ingredients

• 2 cups cooked and shredded chicken or turkey
• 2/3 cup sour cream
• 2 cups shredded cheddar cheese, divided
• 15 ounce can sweet corn, drained
• 15 ounce can black beans, drained
• 10 corn tortillas

Garnish
Diced avocado, tomatoes, sliced black olives and cilantro

Preheat oven to 350º-F. Spray a 9-by-13-inch baking dish with non-stick spray.

Make Sauce

1. In a medium saucepan, add oil or butter and flour over medium heat and stir to combine.
2. Cook for a minute or two to cook out the flour taste.
3. Add the chicken stock and tomato paste.
4. Whisk together, then add chili powder, cumin, and house seasoning.
5. Cook for 6-8 minutes, or until thickened. Then reduce heat to simmer and keep warm until ready to assemble.

Make Enchiladas

1. Mix the meat, sour cream, half of the cheese, corn, and black beans in a large bowl.
2. Microwave all 10 corn tortillas for 20-30 seconds, to soften.

Assemble

1. Add 1/2 cup enchilada sauce to the bottom of baking dish. Spoon meat mixture down the center of each tortilla. Roll up and place each tortilla, seam side down, next to each other in baking dish.
2. Add enchilada sauce over the tortillas, followed by the remaining cheese.
3. Bake for 30 minutes, or until bubbly. Top with diced avocado, tomatoes, black olives and cilantro.

Let's block ads! (Why?)

"Sauce" - Google News
June 09, 2020 at 02:06AM
https://ift.tt/3dMhnPp

Menu Monday: Weeknight Dinners, Cool Combinations and Grilling Goodies - 9&10 News
"Sauce" - Google News
https://ift.tt/35DSBgW
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update

Bagikan Berita Ini