DINNER IDEAS - WEEK 2

MONDAY - EMERIL’S SMOTHERED SHRIMP AND ANDOUILLE SAUSAGE
www.emerils.com/127914/smothe...
GRITS:
4 cups chicken broth
1 cup old fashioned grits
4 Tbsp butter
½ cup heavy cream
1 cup shredded cheddar of choice (or more to taste)
Salt & pepper to taste
Instructions:
Place the broth into a small pot, let it come to a boil on medium-high heat. Slowly add the grits + continuously whisk until there are no more lumps. Lower the heat to the lowest setting, cover + cook for 20 minutes or until thickened.
Add the butter +heavy cream. Stir until the butter has completely melted. Add the shredded cheese, season to taste. Typically, I don’t use anything more than salt and pepper because I like the grits to taste like whatever sauce I am serving it with.
TUESDAY - OVEN ROASTED CORNISH HENS WITH POTATOES + BROCCOLI
Ingredients:
4 Cornish hens (about 1.5 lbs. each)
2 Tbsp olive oil
1 Tbsp salt
2 tsp black pepper
2 tsp smoked paprika
2 tsp garlic powder
2 tsp onion powder
1 tsp chili powder
1 tsp chicken bouillon
Zest on 1 lemon
2 Tbsp butter, melted
Instructions:
Preheat oven to 425F
Pat the hens dry and place on a baking dish breast sides up. Refrigerate for 20 minutes but if you are short on time just make sure the hens are completely dry.
Whisk together the remaining ingredients EXCEPT the butter. Pour all over the hens making sure they are fully coated including the cavities. Place in the oven and bake for 30 minutes.
After 30 minutes, brush with the melted butter, place back into the oven and lower the heat to 400F for another 20-30 minutes or until the internal temperature has reached 165F. Let sit for 10 minutes and enjoy!
ROASTED POTATOES:
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BROCCOLI: place broccoli into small florets and place on a baking sheet. Drizzle olive oil, salt, pepper and garlic powder to taste. Toss and bake in the oven at 400F for 15 minutes.
WEDNESDAY - BANG BANG AIR FRIED SALMON W/ GREEN BEANS + RICE
Ingredients
For the salmon
1.5 lbs. salmon fillets
Salt, Pepper, Garlic powder, Onion Powder, Smoked paprika, Chili powder
Bang Bang Sauce:
¾ cup mayo, preferably Kewpie
1/3 cup sweet chili sauce
1 Tbsp honey
2 tsp rice vinegar (or a squeeze of lemon/lime juice)
Sriracha to your liking
Instructions:
Preheat air fryer to 400F.
Cut salmon into bite sized pieces and toss together with the seasoning. Spray with oil before placing in the air fryer. Place into air fryer and cook for 15 minutes.
In the meantime, whisk together the ingredients for the bang band sauce.
Toss salmon and bang bang sauce together and serve with rice.
GREEN BEANS: healthynibblesandbits.com/chi...
THURSDAY - AYAM MENTEGA
• Gurih Manis Nikmat! Re...
SAUTEED NAPA CABBAGE
Ingredients:
1 head Napa Cabbage, cut into strips
1 Tbsp olive oil
1 shallot, sliced thinly
4 garlic cloves, minced
1 tsp chicken bouillon
1 tsp salt
½ tsp white pepper
½ tsp sugar
½ cup water
Instructions:
Into a large skillet on medium heat, add the oil and sauté the sliced shallot and minced garlic for a few minutes.
Add the napa cabbage and remainder of ingredients. Lower the heat and cover. Cook for 4-5 minutes or to your preferred texture. Remove the lid and toss together. Check for seasoning and serve.
FRIDAY - BAKED CHICKEN ALFREDO
For the chicken:
2 boneless, skinless chicken breasts (about 1.75 lbs.)
Seasoning: salt, black pepper, chicken bouillon and Italian seasoning
Pasta Alfredo:
16 oz small pasta like penne
1 Tbsp olive oil
7 Tbsp butter, separated
4 garlic cloves, minced
¼ cup all-purpose flour
2 cups milk
1 cup heavy cream
1 cup grated parmesan
1 tsp salt or to taste
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
1-2 cups shredded mozzarella
Chopped parsley, for garnish
Instructions:
Preheat oven to 400F
Cook pasta al dente per package instructions.
Combine the milk and cream into a small pot and warm on low heat. Make sure this doesn’t come to a boil.
Pound the chicken breasts evenly and season both sides with seasoning specified. Into a large skillet on medium high heat add the oil and 1 tablespoon of butter. Sear chicken for 3-4 minutes on each side. Remove from skillet and set aside. Cut into strips and cubes once chicken has cooled.
Add the remainder 6 tablespoons of butter into the skillet. Sprinkle the flour and whisk to combine. Add the minced garlic and cook for a minute. Slowly pour the milk and cream, whisk until there are no more lumps.
Add the grated parmesan and seasoning, continue to whisk for a few more minutes. Adjust seasoning as needed. You can also add some mozzarella cheese here and whisk until it has melted completely.
Combine the pasta, alfredo sauce and chicken. Toss to combine. Place mixture into a greased 9x12 casserole dish and spread evenly. Top with mozzarella cheese and bake for about 30 minutes. Garnish with parsley and enjoy!