An Easy Week of Dinners
September and back-to-school are moving at a brisk pace! This weekend, we had a full house of grandparents in town for our son’s Eagle Scout ceremony. We’ve done a lot of eating, chatting, watching football and tennis and playing with the dog. I went to sleep at 9 p.m. Saturday. That’s my idea of a perfect weekend. A few things I want to share with you all:
Bering’s Class with Visiting Chef!
I’m a big fan of Zwilling for all-purpose chef’s knives. In October, their chef-in-residence Bernard Janssen will be in Houston teaching Kitchen Essentials and Knife Skills classes at the two Houston Bering’s locations. Sign up for Kitchen Essentials at 10 a.m. or 2 p.m. at the Westheimer location on Saturday, October 21 and Knife Skills at the Bissonett location on Sunday at 11 a.m. Check out Bering’s newsletter for details, including the Staub baking pans gifted to every Kitchen Essentials student.
We have two spots available in our six-week in-person Basics Series! Details in my newsletter.
I’m enrolling for my online class, Smart Meal Plan Formula, and we’re starting this week! Watch the course on your own time and I’ll check in with tons of tips and email encouragement. I have a new part of the course –– 1:1 Kitchen Coaching as an optional add-on.
We have a big group of grandparents, teenagers and my sister for dinner tonight. We’re most likely making my buffalo chicken wings in the air fryer. Preheat the air fryer to 400 degrees and cook for 16 to 20 minutes. Add carrot and celery sticks and bleu cheese or ranch dressing.
One pot veggie ramen. I’ll use two packages of ramen but I’ll throw away the seasoning packets. Add your favorite veggies, I like how cabbage cooks down to nothing and mirrors the texture of the noodles, plus green onions and mushrooms. We’ll have a big bowl of steamed edamame on the side.
I’m pan-searing chicken breasts in olive oil, seasoning them with salt and pepper, and then topping them with some Rao’s marinara, melted mozzarella and basil. Steamed broccoli on the side. This article has some tips for sauteing chicken breasts, but just make sure your pan is hot, your oil is pre-heated and I wouldn’t use a non-stick pan. I like to use a hot All-Clad sauté pan when cooking these. Slice the chicken breasts in half lengthwise into two thinner chicken breasts. You could also top these with a bruschetta topping or feta and oven-roasted tomatoes.
It’s Upper School Back to School night, and with two teenagers on deck, I’ve informed my co-captain that we both need to be there. For dinner, I’m making pork chile verde in the slow cooker. My kiddos like this served over rice, but you can keep it low-carb if you prefer. I’ve made this with both pork stew meat and ground pork, I like it both ways!
Mama has a dinner out with friends! Yay. The last month has been crazy busy and I might run away and check into a spa. Just kidding. Sort of. Anywho! I’m not planning a darn thing for dinner. My freezer is stocked with our go-to family “emergency meals,” my kids love an excuse to hit their favorite takeout spots (Cava or Cabo Bob’s) and I am entrusting my husband to manage the homeship.