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Getting Results for Dinner -- Week of 1/13/2020

News 6 gets results for your belly

From CookingBride.com
From CookingBride.com (CookingBride.com)

News 6 at Nine is here to help you get results for your weeknight meals.

This week’s recipes from CookingBride.com.

MONDAY

Ribeye Steaks with Horseradish Mustard Sauce

From CookingBride.com
From CookingBride.com (CookingBride.com)

Ingredients

For the steaks:
  • ¼ cup Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoon olive oil
  • 2 tablespoons chopped fresh rosemary
  • 2 14-oz. each ribeye steaks
  • Sea salt and freshly ground pepper to taste
For the Horseradish Mustard Sauce:
  • 2 tablespoons prepared horseradish sauce
  • 1 tablespoon Dijon mustard
  • ¼ cup buttermilk
  • 1 tablespoon sour cream
  • 1 teaspoon freshly ground pepper plus more to taste
  • ½ teaspoon sea salt plus more to taste
  • 1 teaspoon chopped rosemary

Instructions

  • Prepare a charcoal or gas grill for direct heat.
  • Combine the first five ingredients in a glass dish or large resealable plastic bag. Add the steaks and turn to coat on both sides.
  • Marinate steaks in the refrigerator for at least 1 hour, but no more than eight hours.
  • Bring steaks to room temperature just before cooking. Sprinkle both sides with salt and pepper to taste.
  • Place steaks on a hot grill and cook for 5-6 minutes per side for rare (110 degrees). For medium-rare steaks, slide the steaks to one side of the grill away from direct heat and grill for an additional 7-8 minutes until the steak’s internal temperature reaches 120 degrees.
  • Let steaks rest for 10 minutes on a cutting board, loosely covered with foil.
  • Just before serving, drizzle with horseradish mustard sauce.
  • Combine all ingredients in a small bowl. Season with additional salt and pepper if desired.
  • Store any leftovers in an airtight container. Sauce will keep up to a week.

TUESDAY

Spicy Grilled Shrimp on Polenta

From CookingBride.com
From CookingBride.com (CookingBride.com)

Ingredients

  • 1/4 cup olive oil
  • 3 garlic cloves minced
  • 2 teaspoons lime juice
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1/4 teaspoon cayenne pepper
  • 1 pound uncooked medium shrimp peeled and deveined
  • 4-6 wooden skewers

Sauce:

  • 1/2 cup mayonnaise
  • 1 green onion finely chopped
  • 1 teaspoon chopped seeded jalapeno pepper
  • 1 teaspoon hot pepper sauce

Polenta:

  • 1 tube 1 pound polenta, cut into 12 slices
  • 2 tablespoons Cajun seasoning
  • 1/4 cup chopped green onions optional

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Instructions

  • In a medium mixing bowl or large releasable plastic bag, combine first six ingredients. Swish the mixture around to make sure the olive oil is well incorporated.
  • Add shrimp and marinate for up to two hours.
  • In a separate bowl, combine the sauce ingredients. Refrigerate until ready to serve.
  • Thirty minutes before you are ready to grill, soak your wooden skewers in water to prevent them from catching fire on the grill.
  • Prepare a charcoal or gas grill for indirect heat.
  • Sprinkle both sides of the polenta rounds with the Cajun seasoning.
  • Drain shrimp and discard marinade. Thread shrimp onto metal or soaked wooden skewers.
  • Lightly coat the grill rack with oil. Grill polenta and shrimp for 5-8 minutes, turning once, until shrimp is pink and polenta is firm and shows grill marks.
  • Place shrimp over polenta. Top with sauce. Garnish with chopped green onions if desired.

WEDNESDAY

Hearty Slow Cooker Jambalaya

From CookingBride.com
From CookingBride.com (CookingBride.com)

Ingredients

  • 1 (28 oz.) can diced tomatoes, undrained
  • 1 pound fully cooked andouille sausage links cubed
  • 1/2 pound boneless skinless chicken breasts cut into 1-inch cubes
  • 1 (8 oz.) can tomato sauce
  • 1 cup diced onion
  • 1 small sweet red pepper diced
  • 1 small green pepper diced
  • 1 cup chicken broth
  • 1 celery rib with leaves chopped
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 2 teaspoons Cajun seasoning
  • 1-1/2 teaspoons minced garlic
  • 2 bay leaves
  • 1 teaspoon Louisiana-style hot sauce
  • 1/2 teaspoon dried thyme
  • 1 pound cooked medium shrimp peeled and deveined
  • Hot cooked rice

Instructions

  • In a 5-qt. slow cooker, combine all the ingredients except the shrimp and rice.
  • Cover and cook on low for 6-7 hours or until chicken is cooked through and no longer pink.
  • Add shrimp. Cover and cook an additional 15 minutes until shrimp are heated through.
  • Remove and discard bay leaves.
  • Serve over rice

THURSDAY

Fettuccine with Sundried Tomatoes, Chicken, and Pesto

From CookingBride.com
From CookingBride.com (CookingBride.com)

Ingredients

  • 1 lb. uncooked fettuccine pasta
  • 1 tablespoon olive oil
  • 3 6 oz. boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cloves minced garlic
  • cup sun-dried tomatoes in oil coarsely chopped
  • cup basil pesto
  • Kosher salt and black pepper to taste
  • Freshly shredded Parmesan cheese optional

Instructions

  • Bring a large pot of salted water to a boil. Cook fettuccine according to package directions.
  • In the meantime, heat olive oil in a large sauté pan over medium heat.
  • Add chicken and cook until chicken is no longer pink.
  • Add garlic and cook until fragrant, about 30 seconds.
  • Add cooked fettuccine, tomatoes, and pesto. Stir until ingredients are well-combined.
  • Season with salt and pepper.
  • Serve with a sprinkling of Parmesan cheese, if desired.

FRIDAY

Beer Battered Fish and Chips

From CookingBride.com
From CookingBride.com (CookingBride.com)

Ingredients

Fish:

  • Oil for frying
  • 2 ½ cups all-purpose flour
  • 1 tablespoon baking powder
  • 3 teaspoons salt plus more for seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 12-ounce can beer
  • 1 large egg lightly beaten
  • 2 8-ounce firm white fish, cut into 1 ½ inch fillets

Instructions

For the fish:
  • Heat oil in a large deep skillet to 375 degrees (I like to use an electric skillet).
  • In a large bowl, combine 2 cups of flour, baking powder, salt and pepper. Combine the beer and egg and pour into the flour mixture. Whisk to a smooth batter. Batter should be the consistency of pancake batter - if too thick, feel free to add a little more beer until you reach the desired consistency.
  • Spread the remaining ½ cup of flour on a plate. Dredge the fish pieces in the flour and then dip them into the batter, letting the excess drip off.
  • Add the fillets to frying pan and cook until coating turns brown and crispy and fillet is cooked through – about 4-5 minutes per side. Remove from pan and drain on paper towels. Sprinkle with salt if desired.