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Reuben Sandwich

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Ingredients:

Irish Corned Beef

Sauerkraut

Thousand Island Dressing

Rye Bread

Butter

Swiss Cheese

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Steps:

  1. Turn skillet on medium heat
  2. Melt a few slices of butter into your pan
  3. Spread your sliced rye bread into the melted butter to allow for a golden brown color on the outside.
  4. Spread the thousand island dressing onto the other (inner) sides of your bread
  5. Layer on the corned beef, Swiss cheese, and sauerkraut
  6. Complete your sandwich by placing the remaining piece of bread on top, buttered side out.
  7. Flip a few times until both sides are golden brown and cheese has melted.
  8. Remove from stove, slice in down the middle and ENJOY! :)

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Homemade Pesto

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Ingredients:

Fresh Basil Leaves

Garlic Cloves

Parmesan Cheese

Pine Nuts

Pepper

Olive Oil

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Steps:

  1. Wash and dry basil leaves and remove the big stems

*I used a 2.5 oz package of fresh basil

  1. Put basil leaves into food processor or blender
  2. Add 3-4 garlic cloves, about a handful of pine nuts, and a handful of freshly grated parmesan cheese

*Save some parmesan cheese and pine nuts to garnish with at the end

  1. Add pepper to taste
  2. Pulse the blender a little bit to break down some of the basil leaves
  3. Add olive oil by small increments while blending until you get your desired peso consistency
  4. Once pesto is completed, pour onto pasta and stir

*I like to add cherry tomatoes for some color, too, but this is optional

  1. Add leftover parmesan cheese and a few pine nuts to the top

*Pesto is also a great spread for sandwiches or a nice base for homemade pizzas!

  1. Serve and ENJOY! :)

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Garlic Bread

–> CLICK HERE TO WATCH<–

Ingredients:

Good Quality Bread (we used a French Baguette)

Butter

Olive Oil

Salt

Garlic cloves

Dried or Fresh Basil

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Steps:

  1. Cut baguette or other type of bread into slices

*Thicker slices will make crunchier bread

  1. In bowl, add equal parts butter and olive oil and mix into paste
  2. To the paste, add salt, garlic cloves, and basil leaves to taste
  3. Spread the paste onto the sliced bread and put on baking sheet
  4. Place baking sheet in oven on 350 degrees for about 5-10 minutes until golden brown
  5. Serve with salad, pasta, or just by itself and ENJOY! :)
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Rosemary Lemon Salmon

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Ingredients:

2 Salmon Fillets

2 Lemons

Fresh Rosemary

Garlic Cloves

Olive Oil

Salt

Pepper

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Steps:

  1. Cut one lemon into slices and lay side by side in the middle of a baking sheet
  2. Lay a few sprigs of fresh rosemary on top of the lemons
  3. Then place salmon on top of both of these
  4. Sprinkle salmon with salt and pepper, to taste.
  5. Dice garlic cloves and spread evenly on top
  6. Add zest and juice of second lemon
  7. Sprinkle on leftover leaves of rosemary
  8. Drizzle whole thing with olive oil
  9. Place in oven for 20 minutes at 400 degrees.
  10. ENJOY! :)

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Duck with Red Wine Poached Pears (Partridge in a Pear Tree)

–> CLICK HERE TO WATCH<–

Ingredients:

4 Pears

1 bottle Red Wine (Merlot)

5 handfuls Granulated Sugar

3 Cinnamon sticks

Orange peels

2 Duck breast (boneless, fat removed)

Salt

Pepper

Mint or Thyme leaves (Garnish-optional)

 

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Steps:

Poached Pears

  1. Peel skin off of pears and slice all but one down the middle
  2. The one you don’t slice down the middle, cut the bottom off so it can stand upright
  3. Scoop seeds and core out from the middle of the sliced pears
  4. Pour whole bottle of red wine into pot on stove on medium heat
  5. Add 5 generous handfuls of sugar, 3-4 cinnamon sticks and sliced orange peel
  6. Stir until sugar dissolves, then add the pears
  7. Put lid on and let simmer, stirring occasionally for about 1.5 hours
  8. After they are rich in color, remove pears from sauce and let cool
  9. Keep sauce on burner uncovered until it reduces into thicker syrup

*I cooked mine too long and it became thick caramel-like sauce that was difficult to clean once it cooled so be careful with this!

*Only let it reduce to about half its original volume, no less.

  1. Remove sauce from heat and save to put over pears and duck at the end

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Duck

  1. Remove excess fat from duck breasts but leave skin in tact
  2. Season with salt and pepper on both sides
  3. Place duck in hot skillet, skin-side down
  4. Flip after one minute and repeat for other side
  5. Finish cooking in oven on broil for 3-4 minutes, depending on how you like your meat
  6. Serve pears with the duck and drizzle excess sauce on top of both
  7. Can garnish with thyme or mint leaves for color.
  8. DIG IN :)

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Parmesan Chicken Fingers

–> CLICK HERE TO WATCH <–

Ingredients:

Chicken Breasts

2 Eggs

Minced Garlic Cloves

Breadcrumbs

Grated Parmesan Cheese

Oregano (Freshly chopped)

Basil (Freshly chopped)

Olive Oil

Salt

Pepper

 

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Steps:

  1. Wash and slice chicken breasts into thin cutlets, set aside.
  2. Beat 2 eggs together in a bowl with minced garlic
  3. In separate bowl, mix together the dry ingredients: bread crumbs, parmesan cheese, salt, pepper, oregano, and basil

*If you want more Parmesan flavor, add more cheese than breadcrumbs

*Can also do equal parts of both (Less cheese, less calories)

  1. Place skillet on medium heat and drizzle olive oil in pan
  2. Dip each piece of chicken in egg mixture, then dry mix, then place in the skillet

*Repeat for each chicken breast

*Creating an assembly line will help reduce mess and confusion!

  1. Cover and flip until both sides of each chicken breast are golden brown and insides are cooked

*May need to finish cooking in oven under broil

  1. Serve with marinara sauce or pasta and ENJOY! :)

 

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Chicken fingers are definitely one of my favorite childhood dishes. I remember ordering these with a side of French fries almost everywhere my parents would take me… even if they weren’t on the menu! (I was an only child for seven years so I was a tad bit spoiled—and chubby.)

I thankfully grew out of this narrow mindedness when it came to restaurant choices, but I cannot deny the fact that I do still quite enjoy these tasty little suckers.

I particularly love this recipe because it puts an adult twist on the standard chicken fingers meal you may find on your local kids menu. Parmesan chicken is a traditional and very popular Italian dish that goes great with Caesar salads, any kind of pasta, or even sandwiches!

You’ve just got to try this super easy and very delicious recipe that your kids and whole family will devour! I will feel so sad for you if you don’t. Truly— there is a lot to be loved about this very versatile meal!

Special thanks to Mikey Thomas, Melissa Nelson, Missyplaymate3 a.k.a. Rachel, and DrPapufu8923 a.k.a. Joel for sending in this request!

 

Happy Eating! :)

Kathryn & The NSH Team

 

Cinnamon Sugar Sweet Potato Wedges

–> CLICK HERE TO WATCH <–

Ingredients:

Sweet Potatoes

Cinnamon

Sugar

Salt

Pepper

Olive Oil

Caramel Sauce

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Steps:

  1. Pre-heat oven to 400 degrees F
  2. Slice ends off sweet potatoes
  3. Dice them into wedges evenly sized
  4. Place sweet potato slices into bowl
  5. Drizzle with olive oil

*Just enough to for a light coating

  1. Add 2 pinches each of salt and pepper
  2. Add 3-4 pinches of cinnamon and half a handful of sugar
  3. Toss together until all wedges are evenly coated
  4. Evenly space them on a baking sheet and place in oven
  5. Cook for about an hour, rotating the wedges every 20 minutes
  6. For the last 5 minutes, turn the oven to broil

*This gives them a nice golden brown crunch

  1. Remove from oven, sprinkle a few pinches of salt on top, and let cool
  2. Serve with a side of caramel sauce or drizzle on top!
  3. YUMMM! :)
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Alas, our Thanksgiving cooking streak comes to an end, but don’t get too nostalgic… I saved the best for last!

These (extra) sweet potatoes are not only colorful, easy, and delicious, but they have ample health benefits that completely cancel out the oil and sugar we added in this recipe. (Well, I like to think so anyway.)

I have my countless trips to undergrad happy hours to thank for introducing me to these little chunks of heaven. I am shamelessly known for ordering these religiously at the local bar I like to visit with my friends. I can’t remember exactly how or when we started ordering them with a side of caramel sauce, but needless to say it was love at first bite.

I think serving your Thanksgiving sweet potato dish in the form of wedges is far more appetizing than pre-chewed looking orange mush. Unless you’re an infant or wear dentures, these nice big hunks of flavor, texture, and gorgeous color are the definite winner.

Have a wonderful, safe, and delicious Thanksgiving!

 

HAPPY EATING :)

 

Kathryn Turner & The NSH Team

 

 

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