Cookbook Featured Menu: Chili Mac and Cornbread

Yummy photo from JeffreyW

This menu tonight is from my Kids Night series. I loved chili-mac as a kid and it’s still one of those quick comfort foods I make when it needs to be easy and tasty. And Friday night’s it almost always needs to be quick and easy.  Even this cook is over being in the kitchen by then.

On the Board:

  1. Chili-Mac
  2. Corn Muffins
  3. Raw Vegetable Tray
  4. Apples*

Chili-Mac

  • 12 oz elbow macaroni (or try something fun like radiatori or farafalle shapes)
  • 2 tsp olive oil
  • ½ onion, diced
  • ½ green pepper diced
  • 1 lb ground beef
  • 14 oz can diced tomatoes
  • 15 oz can kidney beans
  • 1 tsp to 2 tbsp chili powder
  • ¼ tsp salt
  • pepper to taste
  • 2 qt. saucepan, skillet

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Cookbook Featured Menu: Hearty Tomato Soup And Grilled Cheese, Bonus Flax Cookies

Since we witnessed a 70-degree temperature drop here yesterday, soup had to be on the menu.  And since I have a counter full of ripe tomatoes, tomato soup sounded good.  This is not your basic canned soup and grilled cheese.  These recipes are tasty, hearty and easy to whip up.  And the flax cookies are addictive. If you’re using an Instant-Style Pot, I have instructions for that at the bottom of the soup recipe.  Continue reading

Cookbook Featured Menu: Fajita Bar

I’ve spent the day prepping the lemon cucumbers languishing in my refrigerator. I did some refrigerator dill pickles, some Jalapeno-Cucumber RelishCucumber Salsa and of course, Tomato-Cucumber Salad.  I had a LOT of cucumbers.

Tonight’s menu is part of the Kid’s Menu series. Quick and easy, and everyone can help themselves.

On the board:

Fajita Bar

  • ½ lb. steak, thinly sliced
  • 2 boneless chicken breasts, thinly sliced
  • fajita seasoning (recipe here)
  • 1 green pepper, sliced
  • 1 red pepper, sliced
  • 1 small onion, sliced
  • 4-8 flour tortillas
  • 4 oz. shredded Mexican cheese blend
  • 1-2 tbsp olive oil
  • 1 cup fresh salsa (see recipe here)
  • 1 avocado, sliced (or guacamole)
  • sliced black olives

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Cookbook Featured Menu: Pasta w/Marinated Vegetables and Bruschetta

JeffreyW has his own take on Bruschetta here and here

Every Thursday in the What’s 4 Dinner Solutions Cookbook is a travelogue of sorts. Menus with flavors from all over the country and the world. In the summer, we explore various areas of the states and their fresh produce.  Tonight, it’s a New England Farmers’ Market kinda night

On the board tonight:

MENU
Pasta w/ Marinated Vegetables
Tomato & Olive Oil Bruschetta
Grapes Continue reading

Cookbook Featured Menu: Skillet Lasagna and Patty Pan Squash

plate of lasagna

First of all, thanks to everyone who ordered a cookbook! I was surprised by the popularity.  Just a quick NOTE: if you find you are missing Week 12 from your copy – go to “Manage Your Devices” on Amazon and there is an update to restore it to your copy. Somewhere between draft and going live, some copies lost that week. It has been restored. 🙂

On to this week’s menu. Fresh from the garden ingredients and a quick skillet taste treat elevates this weeknight dinner menu.  On the board tonight:

MENU
Skillet Lasagna
Patty Squash Sauté
Italian Bread
Cherries

Skillet Lasagna

  • 6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
  • 1 lb lean ground beef
  • ½ onion, chopped
  • ½ green pepper chopped
  • 1 tsp basil, crushed
  • 1 tsp oregano, crushed
  • 1 tsp crushed garlic
  • salt & pepper to taste
  • 1 carrot, diced
  • 15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
  • 6 oz can tomato paste
  • 4 oz ricotta cheese
  • 1 cup fresh spinach leaves, chopped
  • 4 oz mozzarella cheese, shredded
  • 2 oz grated parmesan

skillet
saucepan

In saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), drain well.  Meanwhile, in skillet brown beef, onion & pepper. Add spices, garlic, carrot and sauté for 1 minute.  Add sauce, paste, stirring well into meat mixture.  Add pasta, stirring gently to mix.  Continue reading

Dinner Menu and Shopping List: Lamb Kabobs and Honeyed Carrots

Photo credit: Food Network

I need some spring in my kitchen as winter drags on.  A touch of fresh lemon and honey is just the ticket.   A simple recipe for the broiler or if it’s a good day, out on the grill.  If lamb’s not your thing, these flavors work well with chicken, too.

For the menu tonight:

  1. Lamb Kabobs -Marinate Overnight
  2. Tabbouleh
  3. Honeyed Carrots
  4. Sautéed Pears

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Dinner Menu and Shopping List: Cuban Dinner and Dessert

JeffreyW does Cuban Black Beans with a side of broccoli

This is a very simplified version of a dinner I had at an LA Cuban restaurant.  I’m hoping in a few weeks I’ll have experienced some authentic Cuban food to share with you.

I have included Instant Pot instructions for the chicken recipe.

This week’s dinner menu:

  1. Marinated Chicken w/flaming pineapples
  2. Cuban Black Beans & Rice
  3. Ensalada Cubana
  4. Fried Plantains

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