Getting Results for Dinner-- Week of 2/27/23

This week’s recipes from CookingBride.com.

MONDAY

Chicken Jambalaya

Ingredients

• 1/4 cup vegetable oil
• 1 pound boneless skinless chicken thighs cubed
• 1 pound smoked or andouille sausage sliced
• 1 cup diced onion
• 1 cup diced green bell pepper
• 1 cup diced celery
• 2 teaspoons minced garlic
• 28 ounces diced tomatoes
• 2 cups long grain white rice
• 2 teaspoons dried thyme
• 2 tablespoons Worcestershire sauce
• 3 cups chicken broth
• 1 ½ teaspoons sugar
• Salt and pepper to taste

Instructions

1. Heat the oil in a large stockpot over medium heat.
2. Add the chicken thighs and sausage to the pot and cook until the chicken is cooked through, about 10 minutes. Remove the chicken and sausage from the pot and set aside. Reserve any remaining grease in the pot.
3. Add the onion, green bell pepper and celery. Sauté until the vegetables are tender, about 5-7 minutes.
4. Add the garlic and cook for another 30 seconds.
5. Return the chicken and sausage to the pot.
6. Add the tomatoes, rice, thyme, Worcestershire sauce, chicken broth and sugar. Bring the broth to a boil, then reduce the heat to low, cover the pot and simmer for 15-20 minutes until the rice is tender.
7. Remove the pot from the heat and fluff the rice. Allow the jambalaya to sit for 10 minutes.
8. Season with salt and pepper before serving.

TUESDAY

Zucchini Patties with Dill Sauce

Ingredients

Dill Dipping Sauce

• 3/4 cup sour cream
• 2 tablespoons minced fresh dill
• 1 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

Zucchini Cakes

• 2 ½ cups shredded zucchini
• 1 large carrot shredded
• 1/4 cup finely chopped onion about ½ of a medium sized onion
• 1 cup Italian-style seasoned breadcrumbs
• 1/4 teaspoon garlic powder
• 1 teaspoon seafood seasoning
• 1 medium egg lightly beaten
• 2 tablespoons unsalted butter melted
• 1/4 cup all-purpose flour
• 1/2 cup canola oil

Instructions

1. For the dip, combine all the ingredients in a small bowl. Cover and refrigerate until ready to serve.
2. For the cakes, place zucchini, carrot, and onion in a colander. Allow to drain for at least 2 hours. Blot any excess moisture with a paper towel.
3. Heat oil to 375 degrees in a large skillet.
4. In a large bowl, combine breadcrumbs, seasoned salt, and garlic powder. Stir in eggs and butter. Add shredded vegetables and mix until everything is well-combined.
5. Place flour in a shallow bowl. Shape zucchini mixture into small patties. Dredge in the flour, coating both sides, then place in hot oil. Fry for 7-10 minutes, flipping halfway through. Drain on paper towels. Serve hot with dill dipping sauce.

WEDNESDAY

Meat Lover’s Lasagna

Ingredients

• 1 pound sweet Italian sausage
• 1 pound lean ground sirloin
• 1 tablespoon extra virgin olive oil
• 1 medium yellow onion chopped
• 8 cloves garlic crushed
• 1 package 8 oz of sliced mushrooms
• 1 28 oz can crushed tomatoes
• 3 6 oz cans tomato paste
• 2 15 oz cans canned tomato sauce
• 1/2 cup balsamic vinegar
• 2 tablespoons white sugar
• 1 tablespoon dried basil leaves
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 2 bay leaves
• 1 teaspoon fennel seeds
• 2 teaspoons Italian seasoning
• 2 teaspoons salt divided
• 1 tablespoon ground black pepper
• 6 tablespoons chopped fresh Italian flat leaf parsley divided
• 12 lasagna noodles
• 32 ounces ricotta cheese part-skim or regular
• 2 eggs
• 3 pounds mozzarella cheese sliced (be sure to use the fresh, soft, “buffalo” type)
• 1 cup grated Parmesan cheese
• 1 cup grated Romano cheese

Instructions

1. In a Dutch oven or large skillet with lid, cook sausage, ground sirloin, onion, mushrooms, and garlic, in olive oil over medium heat until well browned.
2. Stir in crushed tomatoes, tomato paste, tomato sauce, and balsamic vinegar.
3. Season with sugar, basil, oregano, thyme, bay leaves, fennel seeds, Italian seasoning, 1 ½ teaspoons salt, pepper, and 2 tablespoons parsley.
4. Simmer on low, covered, for at least 1 1/2 - 2 hours, stirring occasionally.
5. Preheat oven to 375 degrees F (190 degrees C).
6. In a mixing bowl, combine ricotta cheese with eggs, remaining parsley, and 1/2 teaspoon salt.
7. To assemble, spread enough meat sauce to cover the bottom of the baking dishes.
8. Arrange 3 raw lasagna noodles lengthwise over meat sauce.
9. Spread noodles with half of the ricotta cheese mixture.
10. Place a third of the mozzarella cheese slices on top of the ricotta in pans.
11. Spoon about 1 1/2 cups meat sauce over mozzarella, and sprinkle each pan with 1/4 cup Parmesan cheese and 1/4 cup Romano cheese.
12. Repeat layers (noodles, ricotta, mozzarella, meat), and top with remaining mozzarella, Parmesan, and Romano cheese.
13. Cover pans with foil: to prevent sticking, spray the underneath side of foil with cooking spray.
14. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25-30 minutes or until cheese on top is nice and golden.
15. Cool for 15 minutes before serving.

THURSDAY

Oven Baked Eggs with Hollandaise Sauce

Ingredients

For the eggs:

• 1 stick (8 tablespoons) butter
• 8 large eggs
• 1/2 cup diced ham or bacon
• 1/2 cup shredded cheddar cheese
• 2 tablespoons finely chopped green onions
• 2 tablespoons minced fresh parsley
• 1/2 cup bread crumbs
• Salt and pepper to taste
• Paprika to taste
• 8 biscuits or English muffins or toast

For the hollandaise sauce:

• 2 large egg yolks room temperature
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 8 tablespoons unsalted butter melted and brought to room temperature
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

For the eggs:

1. Preheat oven to 350 degrees.
2. Put one tablespoon of butter into eight muffin cups. Crack one egg into each cup.
3. Combine ham or bacon, cheese, onions, parsley, bread crumbs, salt, and pepper. Sprinkle mixture over each egg. Sprinkle the top of each egg with paprika.
4. Bake for 20-25 minutes for hard-cooked eggs, 10 – 15 minutes for soft-cooked eggs.
5. Serve over biscuits or English muffins.
6. Drizzle with hollandaise sauce or white gravy if desired.

For the hollandaise sauce:

1. Blend egg yolks, salt, and cayenne pepper in a blender until smooth.
2. With the blender still running, add half of the melted butter. Add half of the lemon juice. Repeat with remaining butter and lemon juice.
3. Season with salt and pepper to taste.
4. Serve immediately. Sauce will keep for up to two hours at room temperature. Do not refrigerate or heat Hollandaise sauce.

FRIDAY

Espresso Chocolate Pudding

Ingredients

• 2 teaspoons vanilla extract
• 1/2 teaspoon espresso powder
• 1/2 cup granulated sugar
• 3 tablespoons Dutch-processed cocoa
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 1/2 cup heavy cream
• 2 1/2 cups whole milk
• 5 tablespoons unsalted butter cut into 8 pieces
• 4 ounces bittersweet chocolate chopped fine

Instructions

1. In a small bowl, whisk together vanilla and espresso powder. Set aside.
2. In a medium saucepan, whisk together sugar cocoa, cornstarch, and salt. Add egg yolks and cream and whisk until combined. Whisk in milk.
3. Heat contents of saucepan over medium heat. Cook, stirring constantly, until mixture begins to simmer. Continue to stir until thickened, about 5 to 8 minutes. Heat for 30 seconds longer, then remove pan from heat and add butter and chocolate. Stir until melted and fully incorporated. Add vanilla mixture.
4. Pour pudding through a fine-mesh strainer into a large serving bowl.
5. Press lightly greased parchment paper or plastic wrap against surface of pudding to prevent a crust from forming as it cools. Place pudding in the refrigerator to cool for at least 4 hours.
6. Stir pudding briefly before serving. Garnish with fresh whipped cream and chocolate shavings if desired.