Getting Results for Dinner-- Week of 5/29/23

This week’s recipes from MamaLovesFood.com.

MONDAY

Steak Seasoning

Ingredients

• 1 tablespoon salt we used sea salt
• 1 tablespoon fresh cracked black pepper
• 1 tablespoon garlic granulated/powdered
• 1 tablespoon paprika
• 1 tablespoon hyme

Instructions

1. Add all the measured dried spices to a clean dry bowl.
2. Mix thoroughly with a fork or a whisk, making sure to break up any clumps.
3. Carefully pour spice blend into an airtight container.
4. Store in a cool dry place until ready to use.

TUESDAY

Bacon Salsa con Queso

Ingredients

• 1/2 pound 8 ounces bacon, rough chopped
• 1 Cup Roasted Tomato and Garlic Salsa or other salsa, if you must
• 1 pound 16 ounces Velveeta, cut in small cubes

Instructions

1. In a large skillet, cook bacon until crispy. Drain fat and set bacon aside.
2. Add salsa and Velveeta to medium heat skillet and stir until Velveeta is melted and ingredients are mixed well.
3. Add bacon to skillet and stir together.
4. Serve as a dip (garnished with more bacon, of course!) or use to smother your burritos!!!

WEDNESDAY

Whole Roasted Chicken with Tomato and Artichoke

Ingredients

• One whole chicken whatever size you need to feed your troops
• Canned diced tomatoes 28 ounces, drained
• 1 cup marinated artichoke quarters drained
• 1/4 cup finely chopped red onion
• 1/2 tablespoon minced garlic I used jarred
• a pinch each of dried: basil oregano, and parsley
• Optional: 1 teaspoon brown sugar
• Optional: 1/3 - 1/2 cup heavy cream

Instructions

1. Clean and season your chicken, set aside. (Not familiar with the best way to do this? Check out my article on How to Roast a Great Chicken or Turkey!)
2. In a large covered roaster combine the remaining ingredients (not the optional ingredients) and give a quick mix with your fork.
3. Place the chicken breast side down in the roaster, cover and roast at 375 degrees for 60 to 90 minutes (depending on the size of your chicken, check for doneness with a meat thermometer).
4. Remove the chicken and set aside to rest for ten minutes. While the chicken is resting, use an immersion blender to blend what remains in the roaster into a sauce. (Alternately you could pour it into your upright blender and puree. Just be careful because it will be very hot). If the sauce is too tart for your liking, stir in brown sugar in quarter teaspoon increments, tasting as you go.
5. Optional step: Want to make the sauce downright sinful? Stir in 1/3 to 1/2 cup of heavy cream.*
6. Serve chicken with sauce and your choice of sides. Enjoy!

THURSDAY

Mississippi Pot Roast

Ingredients

• 2-3 pounds chuck roast
• 1 packet ranch dressing mix
• 1 packet au jus gravy mix
• 1 stick butter sliced
• 4-6 pepperoncini + more for serving
• 1/4 cup pepperoncini juice or water
• 3/4 cup beef broth or water, FOR INSTANT POT ONLY

Instructions

1. Place the chuck roast in the cooking vessel. Sprinkle the ranch and au jus seasonings over it, then place the butter and pepperoncinis on top. Pour the pepperoncini juice (or water) along the bottom of the dish (or water).
2. INSTANT POT: Pour in additional broth (or water), close lid and set to ‘sealing’. Cook on manual (high pressure) for 60 minutes, then natural pressure release for 15 minutes.
3. SLOW COOKER: Cover and cook on high 4-6 hours, or low 8 hours, or until roast shreds easily.
4. OVEN: Cover and cook at 275 degrees for about 4 hours, or until roast shreds easily.
5. Shred and serve in the meat juices with extra pepperoncinis, if desired.

FRIDAY

White Chocolate Banana Bread

Ingredients

• ½ cup butter room temperature
• ½ cup brown sugar gently packed
• 2 eggs
• 3 over-ripe bananas
• ½ teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon cinnamon
• 1½ cups flour
• 1 cup white chocolate chips

Instructions

1. In a large bowl, use an electric mixer to cream together the butter and brown sugar. Add eggs, bananas, salt, vanilla, baking soda, and cinnamon. Blend well.
2. Gently stir in flour, then white chocolate chips.
3. Pour into a well greased loaf pan (add extra white chocolate chips to the top, if desired) and bake at 350° F on the center rack for about 60 minutes. Check center with a toothpick for doneness.