Dinners w/o 4/3:

Sunday –
Carnitas (new recipe – haven’t tried this one before) http://www.heatherchristo.com/cooks/2011/03/21/carnitas/  

Monday–
New salad recipe! (Thanks, Liz!)
Orange Salad (doesn’t this sound delish?!)
Peel and slice 4 oranges with a knife into rounds
Sprinkle with 2 tablespoons chopped red onion or shallots, ½ cup of kalamata olives and 2 tablespoons of chopped flat parsley.
Chill until ready to serve, then add whisked mixture of 2 tablespoons olive oil, 1 tablespoon fresh lemon juice and ½ teaspoon of paprika and salt
Simple herb/garlic grilled halibut http://bbq.about.com/od/fishseafoodrecipes/r/bln40308.htm  

Tuesday –
Pomodori al Forno (making this on the weekend to use for tonight) http://www.bonappetit.com/recipes/2008/09/pomodori_al_forno
Spaghetti carbonara http://www.marthastewart.com/260532/spaghetti-carbonara?czone=food/dinner-tonight-center/dinner-tonight-main-courses&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes  

Wednesday –
Pork carinta leftovers (see Sunday recipe)

Thursday –
Linguini with clams (if you haven’t heard, clams are so good right now!) http://goop.com/newsletter/122/en/
Roasted asparagus with olive vinaigrette http://www.realsimple.com/food-recipes/browse-all-recipes/roasted-asparagus-olive-vinaigrette-00000000054484/index.html  

Friday –
Green salad with mustard vinaigrette (minus the egg) http://www.foodnetwork.com/recipes/ina-garten/green-salad-with-mustard-vinaigrette-recipe/index.html
Chicken with pesto and pine nuts (thanks Liz again!)
1/8 olive oil
½ tablespoon of butter
2 tablespoons pine nuts
3 cloves garlic minced
6 chicken legs/thighs/breasts or combination
paprika
¼ cup white wine
2 tablespoons pesto
1 tablespoon minced basil leaves

1.) Put the oil in a pan, add butter and melt over medium head
2.) Reduce heat and add pine nuts for 1 minute then add garlic until nuts begin to toast (don’t burn them!) strain, setting aside nuts and garlic reserving the oil/butter mixture in the pan
3.) Sprinkle chicken pieces with paprika. Place in pan and sauté for 3-4 minutes until golden brown all over
4.) Pour in wine, bring to boil, reduce heat and simmer for 20 minutes, basting 2-3 times
5.) Add pesto to pan. Sprinkle basil over chicken pieces and the pine nut – garlic mixture over the basil
6.) Cover again and cook another 10 minutes

Serve over rice

Saturday – out

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One response to “Dinners w/o 4/3:

  1. I just made the carnitas last night – they are great!!

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