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Category: Recipes

  1. Wednesday, May 31

    Milk Toast is Actually Delicious

    My oldest daughter Cate got braces last week. She’s been a real trooper and it’s gone better than expected. But she is mourning the fact she can’t eat things like Kettle Brand Salt & Pepper Krinkle Chips for almost two years! (Seriously, though, she’s right. That sucks.) Cate usually eats wheat toast for breakfast and even that has been bothering her a bit. So this week I made my Grandma Blomquist’s homemade bread to cheer her up. My strategy worked.

    Sweet Milk Toast Recipe from @janemaynard - A delicious and easy breakfast!

    This morning as I was dragging myself to the kitchen to get breakfast and lunches made, I remembered that Cate loves milk toast, which is basically toast soaked in milk. It’s a super old-school recipe and pretty much no one even knows what it is, but milk toast is delicious. And, despite being half asleep, I had a major LIGHTBULB! moment. Milk toast is the perfect breakfast for someone who just got braces, especially when that someone already loves milk toast. So I grabbed my homemade bread, made Cate milk toast and was declared the best mom ever.

    Sweet Milk Toast Recipe from @janemaynard - A delicious and easy breakfast!

    The first time I made milk toast it was essentially because I was intrigued by the idea of this recipe, but I was not so sure that it would actually taste good. I had only heard people talk about it in a nostalgic way. Let’s be honest, nostalgic recipes can be hit or miss. I dove in anyway and am so glad I did because milk toast is AWESOME. It is mighty delicious and all my kids love it. I created a sweet milk toast recipe (as opposed to savory) and it’s a lot like eating bread pudding for breakfast. You can’t go wrong with that, amiright?

    Sweet Milk Toast Recipe from @janemaynard - A delicious and easy breakfast!

    So, try this recipe. And then next time someone describes something as “milk toast” in a demeaning way, stand up for milk toast. Be sure to let that person know that milk toast is actually awesome. And send them this recipe. Everyone will thank me.

    Sweet Milk Toast Recipe from @janemaynard - A delicious and easy breakfast!

    Milk Toast
     
    Prep time
    Total time
     
    I researched several different recipes for milk toast and landed on this version of my own, which is a sweet milk toast (not savory).
    Author:
    Serves: 1 serving
    Ingredients
    • 2 slices bread (preferably white and homemade!)
    • ½ cup milk (divided into 6 tablespoons and 2 tablespoons)
    • 1 teaspoon sugar
    • 1 teaspoon butter
    • ½ teaspoon pure vanilla extract
    • ¾ teaspoon flour
    • pinch salt
    • butter for toast
    • honey or cinnamon sugar for toast
    Instructions
    1. In a cereal bowl, whisk together 2 tablespoons of the milk with the flour, vanilla and salt. Set aside.
    2. In a small saucepan, whisk together the rest of the milk (6 tablespoons), the butter and sugar. Heat over medium-high heat, stirring regularly to avoid scorching. Cook until milk is steaming a lot and about to simmer. Give the cold milk-flour mixture a quick whisk then whisk it into the milk on the stove. Cook for 1 minute, whisking constantly. Remove from heat and set aside.
    3. Toast bread, butter then cover with cinnamon sugar or drizzle with honey. Cut bread into bite-sized pieces then place in cereal bowl you used earlier. Pour milk mixture over the toast, stir and let sit for about 30 seconds, pressing the pieces of bread and stirring to get the toast to absorb the milk.
    4. Eat!

    Dishes pictured are from Q Squared NYC.


  2. Thursday, May 11

    Fudgy Thumprint Chocolate Chip Cookies + A Fair Trade Mother’s Day

    Guess what? I have another fun Mother’s Day post for you, complete with an easy, delicious recipe and an equally delicious giveaway!

    Recipe for Easy Fudgy Thumbprint Chocolate Chip Cookies from @janemaynard

    Each year I create a post in conjunction with Fair Trade USA to celebrate Mother’s Day and this year is no exception! As usual they sent me a box of goodies (which we will be giving away to one of you lucky people in just a moment) to inspire a Mother’s Day baking project.

    Recipe for Easy Fudgy Thumbprint Chocolate Chip Cookies from @janemaynard

    This month has been super busy and as Mother’s Day has approached I haven’t had a lot of time to bake. Normally when Fair Trade sends me a box of goodies they include a baking mix from Immaculate Baking Company. I haven’t ever used the mixes in my posts because I normally create my Fair Trade recipes from scratch. This time, however, I decided to embrace the ease of the cookie mix, adding a fun twist to make it special.

    First off, the Immaculate Organic Chocolate Chip Cookie Mix is so, so, so good. Whether or not you add my fudgy thumbprint you’ll be happy with this mix. But the fudgy addition really takes these cookies over the top. Today’s recipe kind of had a longer journey than most of my recipes. First I tried to make cookie cups with a fudgy center but it just didn’t work practically or visually, but they tasted amazing. So then I tried stuffing the cookies, which worked pretty well but not exactly what I envisioned. So then I tried a thumbprint and it worked! The fudgy “button” goes so beautifully with these cookies and you will love them, especially since it’s so easy to throw this dessert together! How Fair Trade Helps Women

    The most wonderful part of this recipe is that using Fair Trade ingredients means you can celebrate strong women and mothers throughout the world by supporting their livelihood. I’ve read so many stories about how Fair Trade helps women in so many countries and I love it when I can incorporate as many fair trade ingredients as possible into my recipes. The infographic above is a great summary of why Fair Trade is so cool! For today’s recipe I used the Immaculate Organic Chocolate Chip Cookie Mix as well as Guittard’s Extra Dark Chocolate Chips, so it’s a Fair Trade double whammy! The recipe is below…but first…

    Fair Trade Goodies Giveaway!The giveaway! Fair Trade will send one of you lucky people the same gift box I received, which includes product from the following companies:

    To enter the giveaway, all you need to do is a leave a comment on this post before Midnight PT on 3/25/17! That’s it! Easy peasy…as easy as today’s recipe, which I will give to you now! The randomly-selected winner of this giveaway was Comment #24 Michele. Congratulations, Michele!

    Recipe for Easy Fudgy Thumbprint Chocolate Chip Cookies from @janemaynard

    Fudgy Thumbprint Chocolate Chip Cookies
     
    Prep time
    Cook time
    Total time
     
    A fair trade-friendly recipe that is easy and delicious!
    Author:
    Serves: 22 cookies
    Ingredients
    • 1 Immaculate Baking Company Organic Chocolate Chip Cookie Mix
    • ½ cup dark chocolate chips (Guittard is my favorite and they are Fair Trade!)
    • ¼ cup sweetened condensed milk
    • Pinch salt
    Instructions
    1. Preheat oven to 375ºF (or 350º for a dark non-stick pan).
    2. Follow directions to mix the dough for the cookie mix.
    3. Once dough is mixed, put chocolate chips, sweetened condensed milk and salt in a small microwave-safe bowl. Cook on high in the microwave for 45 seconds, then stir until all chocolate has melted.
    4. Let chocolate mix cool for a few minutes. While the chocolate is cooling, create 1-tablespoon rounded cookie dough balls. With your thumb press a well in the center of each cookie dough ball, then place ½ teaspoon blobs of the chocolate fudgy filling in the center. If the chocolate is sticking to your fingers a lot, just get your fingers a little bit wet with water. Keep in mind, the shape of the chocolate will look how it looks after baking as it did before, so if you want the chocolate nice and smooth, smooth it out before baking!
    5. Bake for 9-11 minutes. Let cool before eating.

     


  3. Monday, April 17

    Masala Salsa for Indian Tacos and Burritos

    An addition to my regular weekly menus in recent years has been Indian burritos and tacos. Basically we make cheater tandoori chicken and then wrap Indian-spiced foods in tortillas. And we love it. After a few times serving them, I felt like we needed some sort of tomato salsa to go on the burritos, in addition to raita. And that is how masala salsa was born.

    Masala Salsa, perfect for Indian tacos and burritos, from @janemaynard

    This recipe is simple, quick and easy and adds great flavor to your Indian tacos and burritos. And when I say it’s easy, I mean it. I make this little sauce every time I make the Indian burritos and tacos and it’s no big deal.

    Masala Salsa, perfect for Indian tacos and burritos, from @janemaynard

    Also, I totally made this up. The name, the concoction, all of it. I’m not claiming this is actual, real-live Indian food. These are simply recipes inspired by Indian cuisine that are delicious and fun. Disclaimer over. 😉

    Masala Salsa, perfect for Indian tacos and burritos, from @janemaynard

    Masala Salsa
     
    Prep time
    Cook time
    Total time
     
    Perfect topping on Indian tacos and burritos. Serve warm or cold.
    Author:
    Ingredients
    • 1 pint cherry tomatoes
    • ½ teaspoon garam masala
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Instructions
    1. Slice cherry tomatoes into halves.
    2. Put tomatoes into a small saucepan and add the garam masala, salt and pepper. Bring to a simmer over medium-high heat, then reduce heat as low as it will go while still maintaining a simmer, probably around medium-low. Let tomatoes simmer until some of the fluid cooks off, about 10-15 minutes.
    3. Store leftovers in the refrigerator. Can be served fresh and warm or cold from the fridge!

     


  4. Sunday, April 9

    If you’re looking for an awesome cake idea…Chocolate M&M Cake

    Here’s the deal with this post. The pictures are not that great. And I’m just linking to recipes. HOWEVER. I must write this post because I must share this cake with you. It is too delicious not to share. Let me introduce you to the most divine Chocolate M&M Cake you will ever eat.

    Chocolate M&M Cake from @janemaynard

    The pictures of this Chocolate M&M Cake are no good because I finished making the cake after the sun went down..and then we ate too much of it for me to take photos the next day. It was that good. Lest you think the Maynards are big ol’ piggies, we were hosting a party so we had a whole group of people helping with the consumption of this cake! (Although…I might be able to put down a good portion of this cake myself.)

    Chocolate M&M Cake from @janemaynard

    Here’s what I did to make this cake:

    1. I used the cake part of the SoNo Chocolate Ganache Cake recipe.
    2. I frosted the cake with my M&M frosting recipe.
    3. I broke up a bunch of M&Ms in a zip-top bag with a hammer and then stuck those broken M&Ms on the sides of the frosted cake.
    4. Angels descended from heaven and sang Hallelujah.

    You’re welcome.


  5. Saturday, March 18

    Smoking, please. Competitive smoking.

    So, you know how my sister-in-law Cora is going to start writing for the blog now? Apparently she and her husband (a.k.a. my brother) are on a quest to take over my blog because now HE has written up a recipe to share on the blog. Fine by me…less work for me, more good food for you! Also, the recipe he is sharing is in a competition and we need your votes. It’s easy and you don’t have to sign up for anything, so if you’re bored…GO VOTE! YAY! He’s in the East bracket at the very bottom. Without further ado, here’s Christian! 

    Recipe for Smoke N Grill Flank Steak by Christian Wallin for This Week for DinnerThis is Jane’s overly bearded brother, Christian. Husband of Cora, whom you might remember from such blog posts as Charcuterie for 500, please, Alex.

    We bought a house about 2 years ago, moved in and discovered the kitchen oven didn’t work. Like, at all. (Actually, turns out the gas lines didn’t work either as evidenced by the 3 or 4 fire trucks that greeted us within the first week of living in the house, much to the joy of the then 4- and 6-year-olds in the family.)

    In the interest of roasting two birds with one heat source, we went ahead and bought a smoker. With no working oven in the house. My wife obviously has a good sense of humor… and an insatiable desire for smoked flank steak. She saw the irony, but also the perfectly smoked bark and juicy inside of our first brisket. It is an oven after all. It just doesn’t make your house hot in the summer.

    Today I’m here to share a spectacular grilling recipe of mine with you, born from that smoker, in hopes of warming up the weather to bring on spring. And if it looks good enough to you to lick the screen, I’d love your vote in the “East” division of this lil’ March Madness-style BBQ competition I’m in, bottom right. It’s a tight race and should only take 1 minute. UPDATE: You can’t vote for Christian because he won the competition! SO AWESOME! Go, Christian!

    This recipe has emerged from many a trial-and-error cooks. And it’s my favorite. If I made and sold my own barbecue sauce, this would be sketched in the background of the label. It uses the smoker first and then the grill to finish it off. If you don’t have a smoker, you can skip step 3 and go straight to the grill. It will still be delicious.

    But let me tell you. It only takes one smoke to never stop.

    If you have even the faintest of a smoke itch, check out a pellet smoker. It makes monitoring the heat source as easy as turning a dial and then you can focus on mastering the craft of BBQ, complete with wood-fueled flavor. And if you’re really feeling the urge to take on Spring with a vengeance, pick up Franklin’s BBQ book. In hardcover; it’s way more fun that way. If you can cook it in an oven, you can cook it in a smoker. Smoking opens up all sorts of culinary opportunity.

    With that, enjoy the recipe! And support competitive smoking (I’m the bottom right matchup). It’ll only take a second and then the steak will be spread to more beloved hearts.

    Smoke ’n Grill Flank Steak
     
    Get the smokey goodness of the smoker and the searing punch of the grill all in one glorious, marinaded slab of heaven. The smell of the marinade will make you want to pop open a beer at 11:00am, the aroma of the smoker will get the neighbors peaking over the fence, and the fire of the grill that afternoon will ensure your status as BBQ god amongst friends.
    Author:
    Ingredients
    • 2 lb flank steak
    • 1⁄4 cup red wine
    • 1⁄4 cup vegetable oil (I don’t use olive so it doesn’t solidify in the fridge)
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt
    • 1⁄8 cup soy sauce
    • A little less than 1⁄8 cup Worcestershire sauce
    • 4 large garlic cloves, minced
    • 2 limes, fresh squeezed
    Instructions
    1. Mix all ingredients for the marinade in a bowl. Give it a stir and take a good whiff - it should make you want to lick it. Need some more citrus? A lil' more garlic? Add it. I like a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique (a little less than ⅛ cup).
    2. Put it in a plastic bag with the meat. Push out as much air as you can without shooting the marinade across the counter. Toss it in the fridge for 8 hours. I use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
    3. Load up your smoker with your wood of choice. I often use mesquite or hickory, maybe some apple mixed in. Keep it at about 180-200 degrees for 3 hours. If your steak is smaller, shoot more for 2½ hours.
    4. In the last 30 min of smoking, fire up your grill. I use charcoal because I can get it HOT. You want it as high as you can get it. Visiting my parents once I set their gas grill aflame getting it to where I wanted it. Not the safest grill moment I've had but had a hell of a good sear.
    5. Once your coals and grill are hot (HOT), transfer the steak from the smoker. Grill it about 3 minutes per side. You want to sear the dickens out of it, getting some nice char and grill markage. It will go about a minute faster than usual because the temperature of the meat is higher from smoking.
    6. Knowing when to pull a steak off is a bit of an art, but just takes practice. This steak is a little different because it will seem stiffer from smoking, but follow you gut. If you're unfamiliar with steak doneness, Google "using palm to test steak." It's remarkably accurate.
    7. Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
    8. Carve that sucker, against the grain. Pencil-width slices. Adorn with Chimichurri sauce and sides of your liking. Crack a beer or other favorite beverage and bask in the smoky grace of BBQ.

    Chimichurri
     
    Author:
    Ingredients
    • 1 bunch cilantro, washed WELL and chopped
    • 6 large cloves garlic, minced
    • 3⁄4 cup extra virgin olive oil
    • 1⁄4 cup red wine vinegar
    • 1 lime, fresh squeezed
    • 1 tablespoon diced red onion
    • 1 teaspoon black pepper
    • 1⁄2 teaspoon salt
    Instructions
    1. Put all ingredient in a food processor or blender and ZOOT! ZOOT!
    2. You're done. Easy. Be a hero and offer it to your guests for their steak.

    Hi, it’s Jane again. Christian doesn’t think I should post this photo, but I am anyway. Because THAT SHIRT.

    Recipe for Smoke N Grill Flank Steak from Christian Wallin | This Week for Dinner


  6. Sunday, March 5

    My New Favorite Go-To Meal: Roasted Vegetable Egg Scramble

    You may have noticed Roasted Vegetable Egg Scramble on my weekly menus a lot lately. That’s because that dish is my new favorite go-to dinner. FAVORITE. Since I’ve started going to the farmer’s market every Wednesday, I’ve been regularly roasting vegetables to have on hand in the fridge throughout the week. As a result, we’ve been making these roasted vegetable egg scrambles on busy nights and it is just so darn tasty. The first time I made these eggs, Cate was especially enamored and when Nate walked through the door that night she exclaimed, “You are going to LOVE dinner tonight.”

    Roasted Vegetable Egg Scramble from @janemaynard - a great breakfast as well as go-to dinner idea!

    This is not a precise recipe, more of a jumping off point for you to make these eggs however you want. I recently received an email from a reader asking what vegetables I use for the scrambles. The answer? Whatever vegetables I happen to find at the market that are good for roasting! Since it’s winter time, it’s been a lot of cauliflower and squashes mixed with potatoes and onions. I’m sure when summer rolls around the mix will be different. I have to say, the cauliflower and butternut squash have been my favorites.

    Roasted Vegetable Egg Scramble from @janemaynard - a great breakfast as well as go-to dinner idea!

    One quick note: the reason that this is such a fast and easy dinner option is because I already have the vegetables roasted and sitting in the fridge. I have yet to actually roast vegetables simply to make these eggs. Although, they are delicious enough to be worthy of the effort. BUT…the reason this is my new go-to dinner is because those veggies are sitting there waiting for me. I didn’t use to be a person who roasted vegetables every week, but now that I do, well, I love it. It really is wonderful having them on hand all the time, I highly recommend it!

    Roasted Vegetable Egg Scramble from @janemaynard - a great breakfast as well as go-to dinner idea!

    Roasted Vegetable Egg Scramble
     
    Author:
    Serves: 1 serving
    Ingredients
    • 2 eggs
    • ~1/2 cup diced roasted vegetables
    • Pat of butter
    • 4 pinches salt
    • Pepper
    Instructions
    1. Heat a small frying pan on the stove over medium heat. Once the pan has been heating up for a few minutes, add the butter and roasted vegetables. Stir occasionally as they heat up.
    2. Whisk the two eggs with the salt (my rule of thumb is 2 pinches of salt per egg, so if you're cooking more than 2 eggs, just add more pinches accordingly). Note: this recipe is for one serving, but you can easily up the amount of eggs and vegetables and just cook them in a larger pan. Works great!
    3. Once the vegetables are heated through, pour the egg into the pan. Let cook for about a minute, then start to "flip" the eggs, turning the eggs and veggies over in the pan evenly. Cook until all the egg is just cooked through, making sure not too cook too long.
    4. Slide onto a plate, sprinkle with black pepper and enjoy!
    Notes
    Click here for an article I recently wrote about roasting vegetables. For these eggs, you can roast just 1 or 2 veggies or a large assortment. There are no rules here! Vegetables that I like to roast that I think are good in the eggs: always a bit of yellow onion, cauliflower, potatoes, carrots, squashes, broccoli, green beans, tomatoes, bell peppers, mushrooms, the list goes on!

     


  7. Thursday, February 23

    Charcuterie for 500, Please, Alex.

    From Jane: I am super excited today because I get to introduce you to This Week for Dinner’s first-ever regular contributor (who isn’t me!). Everyone meet Cora Wallin! Cora is my sister-in-law who has been making good food for our family since the day we all met her. She’s an excellent cook who is behind some of my favorite recipes here on the blog (I’m looking at you taco meat, sour cream banana bread and sweet potato burritos with the yummiest black beans ever). Last summer when Cora and I were hanging out at my parent’s house, she was telling me about a few of her recent favorite recipes. I was thinking about how I needed to make them and photograph them so I could share these recipes on the blog, and then I had a genius idea. Cora is both a fabulous writer AND photographer, so, um, that means she can just write these blog posts for me, right? Somehow I got her to agree and now we are all benefitting! (Okay, maybe Cora isn’t benefitting so much, but whatever. She just loves me THAT MUCH.) Cora is kicking things off with a delicious and beautiful post that explains how to do charcuterie at home. Thank you Cora! 
    How to Do Charcuterie (Photo credit: Cora Wallin) from @janemaynard

    We had an official #adulting moment last month. We were invited to dinner as a family (including husband Christian, 7-year-old Maddox, 5-year-old Sophie and 8-month-old Phoebe) by one of Maddox’s classmates. Obviously, I’m not a stellar member of the PTA (excuse me, PTO) for this to be our first family-dinner-at-a-classmate’s rodeo. It felt significant. It felt a bit nerve-racking. Would it be an evening of polite and benign conversation while the smelly seven-year-olds made fart jokes at the end of the table or would this be the beginning of family friends?

    About 30 minutes before show time, I sent the husband out to buy flowers and wine. Which meant we were almost late to a dinner only two blocks away. We arrived dew-kissed (read: sweaty) and slightly winded from the horror of getting three children in and out of coats, hats and shoes. The older kids ran off to destroy our hosts’ home while Christian and I joined the grown-ups on the sofa by the fire. I plopped down onto said sofa with Phoebe clinging to me and became even “dewier” thanks to the romantic, blazing hearth. Then my eyes fell to the coffee table where there upon the altar of friendship was laid mana. Life reviving sustenance. BEHOLD, a cheese board with the all the dressings and trappings of a Pinterest fantasy. Then I knew, I really knew, we would all be fast friends.

    How to Do Charcuterie (Photo credit: Cora Wallin) from @janemaynard

    That’s the power of the charcuterie. It brings fancy salamis and smelly cheeses together on little edible carb-loaded plates and turns everyone into heart-eyed smiling emoji faces. It’s pure magic. It’s how we can heal this world. So let’s break it down Jeopardy style…behold the keys to world peace.

    What is…charcuterie?

    Charcuterie is just a snooty french word that means a collection of cured meats. Now, I’ve unsuccessfully attempted charcuteries in the past, but what my new best friends showed me was the key to friendship and charcuterie glory is an assortment. Before I would grab 3 different kinds of meats and it always felt like a bit of a let down when I made the spread. Go for a variety, not quantity. Try rosemary ham, 3 different salamis and a pate or teewurst. Have a mix of sweet, spicy, peppery meats as well as melt-in-your-mouth prosciutto. It’s much better to do a little bit of a lot of things than a lot of just a few.

    What is…cheese?

    But meat alone won’t do the trick, otherwise my southern cousins’ pepperoni logs and Slim Jims would be the height of social entertaining. The lactose-y wonder of cheese is what makes all those delectable meats sing. Again, it’s all about the the different textures and flavors. Pick up a creamy brie, crumbly blue, smoky gouda and zippy manchego. Each bite should feel like a choose-your-own-adventure book for your mouth.

    How to Do Charcuterie (Photo credit: Cora Wallin) from @janemaynard

    What are…edible plates?

    Serve that wonderful meat and cheese on delicious edible plates. And don’t forget, variety, variety, variety! (Are you sick of that theme yet?) Don’t just serve water crackers. Slice up a fresh baguette. Grab some fig and olive crackers at Trader Joe’s. Toss in thin and crunchy breadsticks. The more the merrier.

    What are…all the extras?

    The extras are what will really set your charcuterie and cheese board apart. There are SO many amazing options but here are just a few: marinated olives (pitted always feels less awkward), nuts, caper berries, pepperoncinis, roasted peppers, juicy grapes, thin-sliced Granny Smith apples, french dijon mustard, fig preserves, quince or guava paste, fresh honey…the list is endless. A great place for ideas can be your local wine shop. Many of them have cheese departments where you can get suggestions for wonderful pairings.

    How to Do Charcuterie (Photo credit: Cora Wallin) from @janemaynard

    What is…presentation?

    Lastly, don’t forget to make it pretty. Put cheese on little squares of parchment. Add fragrant sprigs of fresh herbs. Roll soft cured meats and fan out chorizo slices. Intermix your groups of meats, cheeses, crackers and extras.

    Remember this is about coming together. It’s about building bridges of hope and love. Let the cheese show you the way.


  8. Monday, February 20

    Homemade Bolognese Sauce

    I’ve tried making bolognese sauce a few times in my life and was never impressed. I blamed the bolognese. But what I should have been blaming were the recipes I was trying. Today I have a recipe that is divine and completely changes how I feel about homemade bolognese sauce. This past Christmas I found myself with a half a pound of ground veal left over from making Swedish meatballs. I searched around the web for recipes to use up the veal and happened upon this recipe for veal bolognese from Food & Wine. I didn’t follow the recipe exactly but used it as a guide and oh my GOODNESS the resulting sauce was so, so good and flavorful and wonderful and, well, I am finally impressed by homemade bolognese sauce.

    Incredibly Flavorful Homemade Bolognese Recipe from @janemaynard

    think one of the reasons the sauce was so good was because I used half veal, half regular ground beef. But I’m quite certain the sauce will still be uber delicious with straight ground beef, as the veggies and spices are what really make this sauce shine. If you want to use veal, by all means do. But ground beef alone is a-okay.

    Click here for the original recipe, which also includes butternut squash, which I am sure is delicious! Below is my version of homemade bolognese sauce, with some modifications from the original recipe.

    Incredibly Flavorful Homemade Bolognese Recipe from @janemaynard

    Oh, one more note! I used a rigatoni-like pasta instead of spaghetti and really liked that shape of pasta with this sauce. Use whatever pasta you like, but the rigatoni is quite delicious.

    Homemade Bolognese Sauce
     
    Adapted from a Food & Wine recipe.
    Author:
    Ingredients
    • 1 pound ground beef or veal (or half pound of each)
    • 2 slices of bacon, minced
    • 2 tablespoons olive oil
    • ½ cup minced carrot
    • ½ cup minced celery
    • ½ cup minced onion
    • 2 garlic cloves, minced or pushed through a garlic press
    • Kosher salt
    • ½ teaspoon ground sage
    • ½ teaspoon dried parsley
    • 1 bay leaf
    • 2 teaspoons dried oregano
    • 1 teaspoon dried basil OR 1 tablespoon fresh basil (chiffonade)
    • 1 cup dry red wine
    • 2 15-ounce cans petite diced tomatoes
    • 1 cup chicken broth
    • ¾ cup cream
    • Pepper
    Instructions
    1. In a large cast-iron casserole (or pot), cook minced bacon in the olive oil over medium heat, for about 5 minutes until bacon is well cooked, stirring occasionally.
    2. Add the carrots, celery, and onion. Sprinkle evenly with a pinch of salt and cook over medium heat about 5 minutes. Add the fresh garlic and stir.
    3. Add the ground meat along with the sage, parsley, bay leaf and oregano. If using dried basil, add that now as well. Season evenly with a few pinches of salt. Cook until meat is cooked through and no longer pink, stirring regularly.
    4. Add the wine and cook until the wine has reduced significantly, about 3-5 minutes. Add UNdrained tomatoes and cook until liquid is reduced by about half, around 5 minutes.
    5. Add the chicken stock and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer gently for about 10 minutes.
    6. Remove the bay leaf. Add the cream and, if using fresh basil, the basil. Stir and add salt to taste if needed. Finish off with a few shakes of pepper.

     


  9. Tuesday, January 31

    It’s the Blog’s 10th Birthday! Plus French Chips Recipe!

    Please note: The giveaway in this post is now closed. Recipe is below!

    Well, that 10 years sure went by quickly.

    French Chips Recipe (aka French fries that look like chips!) from @janemaynard

    Today is This Week for Dinner’s 10th birthday! Happy Birthday, Blog! I seriously can’t believe it. If we’re going by birth order, the blog is technically my second child. 😉 I didn’t start a blog to start a blog, I just wanted to share my weekly menu with my brother if I happened to plan one. That’s it. And then it grew. And then I made a logo. And then I promised my friends my secret hot fudge recipe if they told their friends about the blog (and, yes, the recipe is still a secret). And, just like that, 10 years have passed, with over 520 weekly menu posts, oodles of recipes and so much other crazy stuff that has happened because of the blog it blows my mind. I feel incredibly grateful for the gift this blog has been in my life and look forward to many more blog birthdays. And of course I am eternally grateful to all of you who keep it going, with your comments and your weekly menus and your simply being here to read my words and make my recipes. Thank you!

    To celebrate I have food. And a KitchenAid giveaway. Are you ready? Here we go!

    https://www.instagram.com/p/BPNomk9DEvt/?taken-by=janemaynard

    Normally for the blog’s birthday I share some sort of chocolate. But today we’re going with my second favorite food group…French fries. Well, actually, French chips. Or should that be chip fries? Or French fry chips? Whatever you decide to call them (I’m going with French chips), these are your new favorite homemade French fries. They are basically French fries shaped like chips, although much thicker chips, which is why they are not really chips at all. Unless you’re in England. Then, yes, they are chips. Anyone confused yet?

    Nate and I recently took the kids to Liberty Public Market by the San Diego harbor for lunch (which, by the way, is our new favorite place to eat. It’s awesome.) One of the food vendors, Mastiff Sausage Company, serves French fries that are shaped like discs and they are amazing. (Click here to see a picture!) No, really, why doesn’t everyone make French fries in this shape? The disc gives you the perfect proportion of potato to crispiness. It’s genius. If you’ve been around the blog for a while you know that when I get obsessed with a food from a restaurant, I generally have to figure out my own version. Enter today’s recipe for French chips. Which, coincidentally, leads into today’s giveaway!

    Making French Chips (aka fries that look like chips!) with the KitchenAid stand mixer food processor attachment - recipe included, from @janemaynardMaking French Chips (aka fries that look like chips!) with the KitchenAid stand mixer food processor attachment - recipe included, from @janemaynardTHIS GIVEAWAY IS NOW CLOSED. THANK YOU! To celebrate the blog’s 10th birthday, KitchenAid is generously giving one of you lucky commenters their brand new KitchenAid® Artisan® Mini 3.5-Quart Tilt-Head Stand Mixer in Honeydew (to match This Week for Dinner’s colors! So cute!) along with the Food Processor with Commercial Style Dicing Kit attachment, which will work on standard-sized stand mixers as well.* Where do I even begin? First, have you seen the new mini stand mixers? THEY ARE SO CUTE I CAN’T STAND IT. Also, this food processor is my first stand mixer attachment and, well, I’m a believer. Slicing my potatoes for the French chips was crazy fast and easy. I was ready to make 10 pounds of fries. The retail value of today’s giveaway is $649.98, so, um, yes you need to enter! (And a huge thank you to KitchenAid!)

    KitchenAid Artisan Mini 2.5-Quart Tilt-Head Stand Mixer in HoneydewHere’s how to enter the giveaway!

    • Simply comment on this post to enter! That’s it!

    Of course we have bonus entries! You must leave a separate comment for each bonus entry that applies to you:

    Please note: Winner must be a resident of the United States. All comments must be posted by Midnight PT on Tuesday, February 28, 2017.

    The giveaway winner was comment #174, Christie! Her bonus entry for following This Week for Dinner on Pinterest got her the win, but here’s her original comment: “10 years! I know I’ve read since near the beginning, so that is just crazy. Congrats!”

    French Chips Recipe (aka French fries that look like chips!) from @janemaynard

    Let’s get to those French chips, shall we? They are crispy on the outside, perfect on the inside, not quite a fry and not quite a chip. Also, mine are not shaped like discs because my potato was too big for the food processor’s feed tube, but I like my triangle-shaped French chips. They’re cute! In addition to the French chips, I also have a recipe for a seasoned salt to go on top. It’s a little salty, a little smoky, a little sweet…and a lot delicious. Enjoy!

    And Happy 10th Birthday, This Week for Dinner!

    French Chips
     
    French fries shaped like chips are the best French fries ever. You're welcome. (Thanks to Mastiff Sausage Company in San Diego for the inspiration!)
    Author:
    Ingredients
    • Russet Potatoes (1 large potato per 2 servings)
    • Canola or Vegetable Oil
    Instructions
    1. Place a cooling rack over a cookie sheet lined with paper towels and set aside.
    2. Slice the potato into thick discs. Alternatively, use the KitchenAid food processor attachment with the slicing disc. You want medium-thick discs. If you are using the food processor attachment and your potato is too wide for the feed tube, cut the potato into quarters lengthwise - your final fry shape will be a triangle instead of a disc, but it still works beautifully. The thickness on the food processor should be set around the center point for thickness.
    3. Soak sliced potatoes in water for 30 minutes up to overnight (put the bowl in the fridge if you're going for a long soak). Remove potatoes from the water and pat dry with a towel or paper towel.
    4. In a heavy-bottomed medium-large pot, heat 1-2 inches of oil. (For 1 potato I did 1 inch of oil.) Monitor the temperature of the oil with an instant read thermometer and bring the oil to 325º F. (On my stove the knob was around 6 on a scale of 1-10). It's okay if the temperature goes a little over 325º as the temperature will drop when you add the potatoes.
    5. Carefully add about ½ potato's worth of the fries/chips to the heated oil. Keep an eye on the temperature, adjusting the heat on the stove if necessary. Cook the fries for 4-6 minutes, until they just barely start to brown. I stir them fairly regularly while they cook.
    6. With a large slotted spoon, remove fries from the oil and place on the prepared cookie sheet with the cooling rack. Cook the next batch of raw potatoes, repeating the process above.
    7. Once all the potatoes have been fried once, raise the burner's heat to bring the oil to 350º F (about an 8 on a scale of 1-10 on my stove). Cook the fries in batches once again, this time cooking the fries for 2-5 minutes, until they are a nice golden brown color. Remove from the oil and drain on the prepared cookie sheet with cooling rack.
    8. While the fries are still hot, pat gently with a paper towel, sprinkle with salt or seasoned salt (see recipe below), flip and repeat.
    9. These fries are obviously best served hot, but they are still really good even after they've cooled. Enjoy!

    Recipe for seasoned salt, perfect for french fries, from @janemaynard

     

    French Chips Seasoned Salt
     
    Author:
    Ingredients
    • 2 teaspoons kosher salt
    • 2 teaspoons granulated sugar
    • ½ teaspoon smoked paprika
    • ½ teaspoon black pepper
    Instructions
    1. Mix everything together! All done!

     

    *All colors are subject to availability. The prizes include:
    1. Artisan® Mini Stand Mixer in Honeydew (KSM3311XHW)
    1. Food Processor with Commercial Style Dicing Kit (KSM2FPA)

  10. Sunday, January 29

    Indian Tacos with Easy Tandoori Chicken and Raita

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

    This recipe for Indian Tacos is pretty much a simplified version of my beloved Indian Burritos recipe. I seriously love those burritos, but the tacos involve a few less ingredients, which is welcome on a busy weeknight.

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

    I can’t tell you how much I love these tacos. The tender tandoori chicken (don’t worry, I have a shortcut way to make it that does not involve a tandoor oven) topped with delicious Indian raita sauce and just a few simple vegetables is so tasty. It’s been a while since I’ve made these and really there is no good reason for that!

    Indian Tacos with Tandoori Chicken and Raita from @janemaynardClick here to get the recipe for Masala Salsa, which, in addition to raita, is a great topping for these tacos!

    Indian Tacos with Tandoori Chicken
     
    Author:
    Serves: 6 servings
    Ingredients
    • ¾ cup plain yogurt
    • 2 tablespoons lemon juice
    • 2 cloves fresh garlic, minced
    • 1 tablespoon cumin
    • 1 teaspoon ground ginger
    • 1 teaspoon coriander
    • ½ teaspoon salt
    • ½ teaspoon cayenne pepper
    • ¼ teaspoon cardamom
    • ¼ teaspoon cloves
    • ¼ teaspoon black pepper
    • 2 boneless, skinless chicken breasts
    • 1 tablespoon canola oil
    • 1 onion, sliced
    • 1 bell pepper, sliced
    • 12 flour tortillas (smallest size you can find)
    • 1 cup shredded red cabbage
    • Raita sauce (recipe below)
    • Fresh cilantro, chopped for garnish
    Instructions
    1. The night before: mix together the yogurt, lemon juice, garlic, cumin, ginger, coriander, salt, cayenne pepper, cardamom, cloves, and black pepper. Stab the 2 chicken breasts with a fork on all sides, then place in yogurt mixture. Let marinate overnight.
    2. The next day: Preheat oven to 450º F. Cook chicken in oven for ~20 minutes, or until juices run clear and internal temperature of the chicken reaches 160 F.
    3. Cut chicken into bite-sized pieces.
    4. Sautee onion and pepper in a large frying pan over medium heat in canola oil, until veggies are softened.
    5. Top tortillas with tandoori chicken, grilled onions and peppers, red cabbage, raita sauce, and cilantro.

     

    Indian Tacos with Tandoori Chicken and Raita from @janemaynard

     

    Raita
     
    Prep time
    Total time
     
    Indian cucumber-yogurt sauce.
    Author:
    Serves: 1 cup
    Ingredients
    • ½ cup cucumber, shredded
    • 1 cup yogurt
    • 2 tablespoons fresh cilantro, chopped
    • 1 tablespoon green onion
    • ¼ teaspoon lime juice
    • ¼ teaspoon coriander
    • ⅛ teaspoon cumin
    • ⅛ teaspoon black pepper
    • ⅛ teaspoon salt
    • Pinch cardamom
    Instructions
    1. Peel and seed cucumber, then shred.
    2. Mix all ingredients together. Store in fridge and serve cold.