Getting Results for Dinner-- Week of 2/7/22

This week’s recipes from AboutaMom.com.

MONDAY

Sweet Korean BBQ

INGREDIENTS

• 2-3 pound boneless beef chuck roast
• Campbell’s Sweet Korean BBQ Sauce
• prepared rice
• sliced green onion for garnish optional

INSTRUCTIONS

1. Place beef in the slow cooker. Pour sauce over the beef. There is no need to add water.
2. Cover and cook on low for 7 to 8 hours, until beef is for tender. You can also cook on high for 4 to 5 hours.
3. Use a fork to shred the beef and mix it in with the sauce. Serve with prepared rice and garnish with sliced green onion.

TUESDAY

Couscous Salad

INGREDIENTS

• 1 1/2 cups cooked couscous 1 cup dry will yield 1 1/2 cups cooked
• 2 tablespoons very finely chopped red onion
• 1/2 cup extra-virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 English cucumber unpeeled, seeded and finely chopped
• 1 pint of cherry tomatoes halved
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 tablespoons chopped fresh mint
• sea salt and freshly ground pepper to taste

INSTRUCTIONS

1. Cook the couscous according to package directions. 1 cup dry makes 1 1/2 cups cooked couscous. After the couscous is cooked, drain using a fine mesh strainer, and then rinse it immediately with cold water, and then drain well. The couscous will seem sticky straight from the pot, but no worries, it won’t be sticky after it’s rinsed and drained.
2. In a large bowl, add 1/2 cup olive oil, chopped onion, and 2 tablespoons lemon juice, whisk until combined. Stir in the couscous, cucumber, tomatoes, parsley and mint. Add in a bit of salt and pepper to taste and toss to combine.
3. Serve this salad right away or store covered in the refrigerator for later. If you prepare this salad the day before for an event, just omit the mint and parsley, cover and chill the salad, and then stir in the freshly chopped mint and parsley just before serving.

WEDNESDAY

Baked Parmesan & Garlic Chicken Wings

INGREDIENTS

• 1 tsp. dried rosemary
• 1 tsp. dried oregano
• ½ tsp. ground cumin
• ½ tsp salt
• 2 ½ pounds chicken wings
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons minced fresh basil
• 2 garlic cloves finely minced
• ¼ cup grated parmesan cheese
• ½ teaspoon seasoning salt

INSTRUCTIONS

1. Preheat oven to 425F. In a small bowl, combine together the rosemary, oregano, cumin and salt. Lay the chicken wings onto a baking sheet, then season the wings with this mixture.
   
2. Bake the chicken wings for 20-25 minutes. Meanwhile, in a medium bowl mix together the oil, fresh basil, garlic, parmesan cheese and seasoning salt.
   
3. When the chicken is cooked through, toss the wings with the garlic/cheese/olive oil sauce.
   
4. Serve with your favorite dipping sauce.

THURSDAY

Buffalo Chicken Sliders

INGREDIENTS

• 3 cups shredded chicken rotisserie chicken works great for this!
• 12 rolls King’s Hawaiian Rolls
• ½ cup Buffalo sauce
• ½ cup Ranch dressing
• 2 cups Shredded Cheddar cheese
• ¼ cup butter melted
• 1 tsp Poppy seeds

INSTRUCTIONS

1. Preheat oven to 350° F. Butter a 9x13 baking dish or spray with no-stick cooking spray.
2. In a small bowl, mix together the melted butter and poppy seeds. Set aside.
3. In a medium sized bowl, mix together the chicken, ranch, buffalo sauce and cheese.
4. Split rolls in half. Place the bottom half of each roll in a prepared 9x13 baking dish.
5. Spread the chicken mixture onto the bottom half of the rolls.
6. Place the top half of the rolls on top of the chicken mixture. Brush the tops with melted butter and poppy seeds.
7. Cover the baking dish with aluminum foil and bake for 15 minutes.
8. Remove the foil and continue baking for an additional 5 minutes or until the tops of the sliders turn a golden brown.
9. Remove from the oven. Use a knife or spatula to separate each slider and loosen from the sides of the pan. Serve warm.

FRIDAY

Carmelitas

INGREDIENTS

• 1 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• ⅛ teaspoon pure almond extract optional
• 1 cup unsalted butter (melted)
• 1 ½ cup all-purpose flour
• 1 ½ cup old fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon kosher salt
• 11 ounces caramel caramel bits
• ¼ cup heavy whipping cream
• 1 ½ cups semi-sweet chocolate chips

INSTRUCTIONS

1. Prepare a 9 X 13 baking dish by lining it with parchment paper. Set the baking dish aside. Preheat the oven to 350º F.
2. Then using a large mixing bowl, add 1 cup of brown sugar, 1 teaspoon of vanilla, ⅛ teaspoon almond extract, and 1 cup of melted butter. Using a hand mixer, blend on low until well combined.
3. Next, add 1 ½ cup of all-purpose flour, 1 ½ cup of rolled oats, 1 teaspoon of baking soda, ½ teaspoon of kosher salt. Blend until the mixture is well combined and formed into a crumbly dough.
4. Divide the dough into half portions. Then take the first portion of the dough and press it into the parchment-lined 9 x 13 baking pan. Bake the first portion of the dough for 10 minutes at 350º F.
5. As the dough is baking, prepare your caramel and heavy cream mixture by using a medium bowl to combine 11 ounces of caramel bits and ¼ cup of heavy whipping cream. Microwave for 2 minutes and then stir. Microwave the caramel mixture in additional 30-second increments until the mixture is melted, creamy and smooth.
6. Once the dough is removed from the oven after 10 minutes, sprinkle 1 ½ cup of semi-sweet chocolate chips evenly over the warm dough.
7. Next, drizzle the melted caramel mixture evenly over the chocolate chips. Leave a little caramel sauce to use for drizzle at the end!
8. Finally, crumble the last half of the dough over the chocolate and caramel. Then place the carmelitas into the oven for 18 to 20 minutes or until golden brown.
9. Remove from the oven and drizzle the remaining caramel even;ly over the pan. Allow the carmelitas to cool. Once cooled for about 30 minutes you can put the pan in the refrigerator to accelerate the cooling process. Make sure the carmelitas are completely cool before cutting into portions!