It couldn’t be a more beautiful day in Houston, it’s about 70 degrees with clear blue skies. I purchased steak kabobs from Whole Foods and marinated them with steak sauce, Worcestershire, a little red wine vinegar, salt and pepper. I’ll preheat my grill to high and set out the kabobs about 45 minutes before I grill them. You may want to serve them with a side of chermoula (I have a bunch of slightly past-its-prime cilantro to use up). My kids asked for twice baked potatoes which I’ll make in a casserole dish topped with grated white cheddar. Also, shortcut caesar salad — I’ll either skip croutons entirely or make roasted garbanzo beans to use instead.
It’s not a meatless Monday dinner, but caramelized orange pork roast will do. I posted about this in my Instagram stories yesterday; it’s from Lucinda Scala Quinn who writes the Mad Hungry cookbook series. Lucinda was formerly Martha Stewart’s director of food and her cookbooks are full of family-friendly recipes. I’ll marinate the pork on Sunday night and cook it low and slow Monday afternoon. I’m serving mine with roasted delicata squash and a fall spinach and pear salad with pecans and balsamic dressing.
This is a busy night for us: Field hockey game, golf lesson, Boy Scout meeting, tutoring and a Ninja warrior workout class for my youngest if you can believe it. Normally I’d make something hands-off in the slow cooker, but green chili chicken burgers are super fast to prepare. Pan-fried in a skillet on the stove top, these flavorful burgers are served either on buns or lettuce leaves. I’ll serve ours with avocado slices, pickled jalapeños and a big green salad dressed with super simple salad dressing or jalapeño buttermilk ranch.
Busy weeknight bean chili has only five ingredients, but the outcome depends on the steps and finesse you take along the way. Read the article in the Food52 recipe post for some useful cooking tips. Salt along the way! Bloom the spices!! Top with the usual chili toppings and call it a night.
Green chicken enchiladas for the win! I’m making the filling from my chicken taquito recipe, stuffing it in soft flour tortillas and making enchiladas. If you use corn or Siete grain-free tortillas, soften them with a spritz of water and warm them in a microwave for 12-15 seconds before filling with 1/4 cup of the chicken mixture. To make things easy, I’ll top the rolled tortillas with Hatch brand green enchilada sauce. Sprinkle with grated mozzarella, Jack or white cheddar cheese and bake at 350 degrees for 45 minutes.
Baked chicken with tomatoes from Pamela Salzman. Serve it with Ina Garten’s creamy Parmesan polenta. I have two cooking classes today and a big day tomorrow (see below), so there’s a good chance I won’t be cooking at all.
Tune in to Cleverly’s CBS talk radio show at 9:30am this morning to listen to yours truly! I would also love to see any of you who can make it at Discovery Green or Williams-Sonoma today! I’ll be at Discovery Green for a GoBananas healthy Halloween event from 11am-1pm. Free workouts, a costume giveaway and a DJ! I’m also teaching a 2pm weeknight meals class at Williams-Sonoma and proceeds will go to the American Cancer Society and the Victory card. I’ll be cooking my weeknight bolognese, simple roasted salmon, chermoula and a fall salad. Call the Highland Village store at( 713) 212-0346 to register. Hope to see you at one of these two events! And I hope my husband takes me out to dinner afterwards! Have a great week and let me know what’s on your meal plan.