Our third and final dinner utilizing the caramelized onion burgers I made over the weekend. I can honestly say that all three dinners have been extremely different in flavors and textures and presentation. I also think it was helpful to spread out the meals, allowing for a day of leftovers here and there.
This dinner came together SO fast – I’m talking under 20 minutes. Diced red onion and jalapeño are sautéed in a little bit of EVOO before adding in the spices: cumin and chili powder along with a thickening agent (I used cornstarch, recipe called for flour). Stock is added and allow the mixture to bubble and thicken before adding in pinto beans (you honestly could use any bean here – black would be great) and the chopped burgers. Add in some of the cheese and mix before adding more cheese on top and broiling until melted. Before serving, top the skillet dip with diced tomato and avocado. Serve with tortilla chips.
I loved how I felt like I was eating a “cheat” meal – we usually doing eat nachos during the week.
So dippin’ good.
I present to you another edition of “Cook Once, Eat 3 Times.” Cooking Light has been printing this monthly feature in their magazine for a while now and I absolutely love the concept. The first night you spend a little more time in the kitchen and then the second and third meals come together a little faster because you utilize a major ingredient from the first night.
On Saturday night we made Smoky Caramelized Onion Burgers (they were DELICIOUS but my pictures turned out incredibly dark) and I’ve been using the four leftover patties all week in our other meals. On Monday night the burgers were crumbled and transformed into a Thai Beef Salad that was so unique and I honestly felt like I was eating a completely different meal – not just a burger crumbled up.
To make the dressing, whisk together lime juice, light brown sugar, fish sauce and Sriracha. This dressing is used to flavor the meat as well as dress the greens when a little EVOO is added. Like I said, crumble the burgers and sauté in a little but of EVOO until crispy and warmed. Then add in some of the dressing and allow the liquid to be absorbed. I made a few changes to the recipe and used romaine lettuce instead of cabbage and I used red onions instead of green onions. The greens are tossed in the remaining dressing along with steamed haricot verts (French green beans). Top the greens with the crumbled beef and peanuts for some extra crunch and nuttiness.
Big Guy and I both loved the flavors in this salad. Completely different than the burgers. So refreshing and you guys know I love a meal with a huge portion size.
Tomorrow I’ll show you how I used up the last two patties…it might just be my favorite.
Oh, hi! Sorry about the disappearing act. I know I say it every Monday (or in this case, Tuesday) but why, oh, why do the weekends go by so fast? This past weekend was a blur including a visit from three of my favorite little people and an overnight stay in Raleigh filled with yummy sushi. I spent the better part of yesterday afternoon straightening up the house as well as planning workouts for the week before going on a walk with a friend (the weather here is AMAZING…I really hope winter is over).
This soup was dinner on Friday as I finished up the last of the risotto. We managed to use the risotto in three different dinners and each one was incredibly different so I really did feel like I was eating risotto all week long.
The Italian wedding soups is by far the easiest of the three recipes. Mini meatballs are made using Italian sausage (about two links) and when I say mini, I mean mini. Each meatball is about one teaspoon of sausage. Once you’ve formed your meatballs, sauté onion (instead of shallot), garlic and red pepper flakes in a little bit of EVOO. After about 5 minutes, add in the chicken stock and bring to a boil. Gently drop in the sausage balls along with the last bit of risotto and lower to heat to simmer. Cook for about 5 minutes, add in the greens (I used baby kale) and a little bit of salt. Once the greens have wilted, it’s dinner time.
Each bowl is finished with a little bit of grated Parmesan. I loved the small amount of heat that came from the red pepper flakes and I loved the sausage meatballs. Like I said, I didn’t feel like I was eating risotto at all.
And while Big Guy and I really enjoy leftovers, I know there are some leftover-haters out there. BUT I feel like this is a way to utilize leftovers without feeling like you’re eating the same thing over and over.
Hope you’re having a great week!
I had all intentions of getting this typed up this morning before I headed out for the day but that just didn’t happen. It is an absolute gorgeous day. I walked for about an hour and a half today and I was in a tank top. Loving all the vitamin D I’ve been getting lately.
Last night’s dinner was the first (yes, there will be a third and final one) transformation of the risotto that I prepped on Monday night for dinner. Creamy risotto is mixed with roasted cauliflower, breadcrumbs, parsley, an egg, S&P, plus some cheese before being shaped into cakes and sautéed in a little EVOO. If you want to save yourself time (and I think it’s totally the right thing to do), purchase pre-“riced” cauliflower. My local Walmart carries it where you’ll find the bagged salads and it’s a LIFE saver for this recipe. The cauliflower is roasted (beware, there’s a bit of a “funky” smell during the beginning of the cooking process) for 40 minutes before being mixed with all the other ingredients.
Also take my advice here – don’t make the cake mixture in advance. I was trying to be “wonder woman” and prep dinner so that when I got home at 6:15pm all I had to do was patty the cakes and cook ’em. Well I think the mixture dried out a little big and the cakes fell apart in the pan. Learn from my mistakes!
The cauliflower cakes are served with a tangy dipping sauce that’s so simple to whisk together. Duke’s mayo, lemon juice, chives, garlic and some S&P. Despite the fact that they fell apart, they were delicious. And if you don’t think you like cauliflower (I’ll be honest, it’s not my favorite veggie raw), this may turn you into a believer.
I’m using the last of the risotto tomorrow nigh…
I can promise you, risotto will not be on the menu this weekend.
Welcome to another edition of “cook once, eat 3 times.” I prepared this dinner on Monday night and will be using the leftover risotto to make dinner tonight. Risotto is not a “quick” dinner due to the time that’s needed to allow the rice to absorb the liquid but if you do this on a night or day when you have more time, you can easily prepare two more meals that week using the leftovers.
This risotto recipe is unlike any other risotto I’ve prepared in that you use brown rice instead of arborio rice and you precook the rice. First you bring liquid (I used chicken stock) to a boil along with the rice and simmer for about 15 minutes. You drain the rice, reserving the liquid. The reserved liquid is combined with more chicken stock. Lots of chopped onion is sautéed in olive oil with lots of garlic and then you add in the rice. Add in the wine and once it’s cooked off, turn the heat down and begin adding the stock mixture 1/2 cup at a time, stirring until it’s absorbed. This whole adding liquid and stirring constantly game goes on for about 25 minutes. Once all the liquid is absorbed, reserve some of the risotto for another night and then add in the salt, pepper and cheese (I used manchego because our store wasn’t hitting on much Monday).
And then you prepare the kale sauté that tops it all off. Kale (I used baby kale) is sautéed in a little bit of EVOO. Once wilted, add in golden raisins and chopped pecans along with salt, pepper and a splash of vinegar (I used white wine vinegar).
I was incredibly impressed by how creamy the rice was despite not using arborio rice and I adored the kale topping. Especially the raisins (sweet) and pecans (nutty and salty).
Stay tuned for how I use the leftover risotto….
There is something so comforting about a casserole. This casserole used the leftover quinoa from another dinner last week along with rotisserie chicken and a handful of other ingredients. King Ranch Chicken Casserole has been around for a long time and it a popular Tex-Mex dish. The name has nothing to do with a King or with Ranch dressing and instead refers to a large ranch in the United States.
Casseroles are one of those dishes that can be prepared in advance and then cooked whenever you’re ready. I prepped this dish earlier in the day and Big Guy just popped it in the oven and it was ready when we were.
The casserole is full of cheese, quinoa, chicken, poblano peppers, onion, fire roasted tomatoes and green chiles. It was so filling and delicious. I actually loved how large the serving size was and didn’t feel like I was eating something “healthy.”
I loved how the leftover quinoa was transformed into a new dish. It’s nutty and a little spicy and a whole lot of delicious.
Do you have a favorite casserole?
I loved tuna noodle casserole growing up and chicken pot pie.
I have literally been eyeing this recipe for almost a year now. Every week as I plan our meal plan I would flip through my binder and almost alway stop and try to find a way to fit this recipe into our week. Well this week it actually makes sense for our week of eats.
The recipe is part of a “cook once, eat 3x” series that Cooking Light has been featuring. It’s a little misleading because you most definitely still have to cook but when I cooked this meal on Monday I prepared lots of quinoa that will take us through the rest of the week in a meal on Wednesday evening.
As always, I get nervous that my expectations of a dish are too high (I mean, ginger-coconut will get me every time) but this meal was incredible. The flavors are absolutely amazing and there are so many flavors!
The chicken is marinated in EVOO, lime zest + juice, adobo sauce (think smoky, not spicy), ginger, garlic and soy sauce before being poached in the marinade along with chicken stock. That same stock is then used to cook the quinoa the first time. After you reserve quinoa for the rest of the week, you add in coconut milk and ginger that seriously adds a punch of flavor. I find that coconut milk can sometimes get lost in recipes, but that didn’t happen here.
If you’re unsure about quinoa, please give it a try. I think this is a great recipe for quinoa because there are SO many flavors – the ginger, the garlic, the lime zest and the coconut milk infuse the quinoa for an insane layering for flavors. Poaching the chicken keeps it super tender. And the sprinkle of green onions add a little freshness and pop of brightness.
Stay tuned for how I used the rest of the quinoa!