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Category: simple side dishes

  1. Tuesday, August 4

    Homemade Pita Chips Are My New Favorite

    Right now I am in New Hampshire at my in-laws’ home. My mother-in-law Pat, the source of many of my most favorite recipes, is the queen of not wasting food. If the food isn’t rotten or moldy, she will find a way to use it!

    super easy and scrumptious homemade pita chips by @janemaynard

    We bought a bunch of pitas down on Cape Cod last week that we never used, so she packed them up and brought the pita bread back to New Hampshire. The pitas just kept getting staler and staler. Pat couldn’t bear to throw them out, so she decided to try making homemade pita chips, served alongside a scrumptious caprese salad.

    super easy and scrumptious homemade pita chips by @janemaynard

    Why have I never made homemade pita chips before? They were so easy to make and so crazy delicious I couldn’t believe it. They get all crispy but still have some softer spots that make them so much better than anything you can buy at the store. And, seriously, the “recipe” is beyond simple – anyone can make these!

    super easy and scrumptious homemade pita chips by @janemaynard

    I think I may have found my new addiction. And maybe yours, too. You’re welcome.

    Homemade Pita Chips
     
    Prep time
    Cook time
    Total time
     
    Author:
    Ingredients
    • Pita bread
    • Olive oil
    • Sea salt
    Instructions
    1. Preheat oven to 425º F.
    2. Cut the pita into triangle-shaped, chip-sized pieces. Place in a large bowl.
    3. Drizzle pita pieces with olive oil, enough to coat each piece lightly. Sprinkle evenly with sea salt, then toss everything together with your hands to coat evenly and well.
    4. Spread pita pieces onto a large baking sheet.
    5. Bake until golden brown, about 5-10 minutes, depending on the thickness of the pita and your oven. You want them crispy, but it's good to not overook them so you still get a few softer spots.

     


  2. Thursday, April 23

    Candied Pistachios + My Visit to the Super Secret Club 33 in Disneyland

    You guys. Candied pistachios. How have I never eaten or contemplated their existence before? As much as I want to talk about these delectable little nuts, we first need to talk about where I discovered them.

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    A few days ago I received a text from my dear friend Mindy inviting me to be her date for dinner at Club 33 in Disneyland. I’ll admit, I had to Google it. I had never heard of Club 33 and, as I read about it, I found out why. It’s a “secret” restaurant in Disneyland located directly above the Blue Bayou restaurant and the Pirates of the Caribbean ride. As I kept reading I realized that I absolutely needed to accept Mindy’s invitation, drive to Anaheim, pay to get into Disneyland and join her for a 5-star dinner at this mysterious restaurant for fancy mice.

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    Walt Disney had Club 33 built so he could have a quiet and elegant place to host sponsors of the park. He took great care in planning the details, including replicating a Parisian elevator that he and his wife loved dearly. Sadly Walt passed away before the restaurant was completed, but it opened nonetheless. It has a “secret” entrance with a doorbell that you ring to announce yourself. And, if you ask Disneyland employees about Club 33 or where the entrance is, they’re supposed to act like it doesn’t exist. Kinda fun, huh? It’s also the only place at Disneyland that serves alcohol…very expensive alcohol, I imagine!

    Recipe for candied pistachios, inspired by my visit to Club 33 in DisneylandThe windows in the second story of that building in New Orleans Square are the Club 33 lounge. Now you’re in on the secret, too.

    Mindy’s parents are members of the club and they were kind enough to have me join them for dinner on Tuesday night. (I’m super glad Mindy’s husband had to work this week! Thanks, Tyler!). Club 33 was updated a few years ago so now it includes a lounge and bar area in addition to the restaurant. The lounge and bar are stunningly beautiful, with all kinds of fun details, like paintings that magically change over time.

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    When Mindy and I arrived, she let me ring the doorbell (hence, the “ooooo!” face I’m making). We were then escorted up a beautiful staircase to the lounge area. When it was time for dinner, we entered the dining room, where the tables were set with Club 33 china. Everything was beautiful (I know I already used that word a million times, sorry), with great art on the walls and “fanciness” abounding.

    The food was delectable. Truly. We had 6 courses and dinner was 3 1/2 hours long. Even after eating over that long time period we were still STUFFED. Everything we ate really was beyond delicious (hello, tender filet mignon, I am in love with you) and the waitstaff was lovely. My meal consisted of such goodness as cornbread coated fried portobello mushrooms, scallops on a bed of deliciousness that I have no idea what it was made out of, filet (I already professed my love), molten lava cake that was as good as what I make at home (that is the highest compliment I can give a lava cake) and more. It was a fantastic dinner!

    Side note: the bathroom wasn’t anything to sneeze at, either. In fact, I could live in it. Happily. Forever.

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    One of our favorite parts of the night was when it was time to leave. The park had been closed for almost 2 hours at that point, but we soon learned that all the lights stay on at Disneyland through the night (insert everyone making the same jokes about electricity bills and solar panels). One of the Club 33 employees had to escort us out of the park, I presume so we wouldn’t get into any mischief with Goofy or something. Walking through the streets of Disneyland with everything aglow and not a person to be seen was, well, magical! (Come on, I have to use the word magical at some point in this post, right?) When we walked by the Mary Poppins cafe, I half expected Julie Andrews and the penguins to come dancing by. And, no, we were not allowed to take photos, which was killer!

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    I owe Mindy and her lovely parents a huge THANK YOU for a wonderful evening I won’t soon forget! I even came away with a special treat for you, too – candied pistachios! My second course for the meal was frisée salad with avocaodos and strawberries, which was topped with a wonderful buttermilk dressing as well as candied pistachios. How have I never thought to candy pistachios before? They are, hands down, my favorite candied nut and should be served on all salads from now until the end of time.

    Recipe for candied pistachios, inspired by my visit to Club 33 in Disneyland

    Enjoy your candied pistachios and know that this is what the fancy mice eat.

    Candied Pistachios
     
    Prep time
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    Total time
     
    Inspired by the candied pistachios served on my frisée salad at Club 33 in Disneyland.
    Author:
    Serves: 1 cup
    Ingredients
    • 1½ cups raw, shelled, unsalted pistachios
    • 6 tablespoons sugar
    • 2 tablespoons water
    • ¼ teaspoon salt
    Instructions
    1. Mix together the sugar, water and salt. Set aside.
    2. Preheat oven to 350º F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
    3. When oven is heated, stir sugar mixture well then add pistachios. Stir to coat all the nuts very well. Spread pistachios evenly on the baking sheet, spooning them onto the tray rather than pouring straight from the bowl to minimize extra sugar mixture pooling on the tray.
    4. Bake for 8 minutes. The sugar should be bubbling on the tray.
    5. Remove from oven and immediately stir the nuts around on the tray with a rubber spatula, making sure all those nuts get a nice coating of bubbly sugar. Spread the nuts back out evenly so they are either not touching each other or just lightly touching. Let cool completely.
    6. Serve over salad or ice cream or cake or whatever suits your fancy! At Club 33 they served these nuts on a salad with avocado and strawberries and a buttermilk dressing I wish I could replicate.

     


  3. Tuesday, November 18

    Southwestern Corn Succotash Flatbreads {+ a Giveaway!}

    The giveaway in this post is now closed, but keep reading for the succotash recipe!

    This post is sponsored by Libby’s. All opinions are 100% my own, this recipe is delicious and there’s a sweet giveaway, so lots of goodness to be had!

    southwestern corn succotash flatbreads by @janemaynard #spon

    I grew up on frozen corn. In fact, I don’t remember ever seeing canned corn in the house. I didn’t actually try canned corn until I was married, believe it or not, and I actually love it! Unlike frozen corn, I like how canned corn retains more of a crunch and has a nice sweet flavor. It’s one of my pantry staples for several recipes in my repertoire.

    southwestern corn succotash flatbreads by @janemaynard #spon

    I have a new use for canned corn that I am especially loving: succotash! I was thinking about potential appetizers for Thanksgiving because I stink at Thanksgiving appetizers. I get so caught up in prepping the main meal that I forget to serve food earlier in the day. This recipe for corn succotash flatbreads is a perfect pre-Thanksgiving snack and I promise it’s easy to prepare.

    southwestern corn succotash flatbreads by @janemaynard #spon

    I gave this particular succotash recipe a bit of a southwestern twist, replacing lima beans with black beans, adding tomatoes and bell peppers, as well as adding a bit of cumin and fresh cilantro. The corn is perfect for Thanksgiving but the cumin and cilantro offer a different flavor than any of the classic Thanksgiving foods you’ll be scarfing down later in the day. Just make sure you don’t fill up on succotash flatbreads – save room for turkey!

    southwestern corn succotash flatbreads by @janemaynard #sponsouthwestern corn succotash flatbreads by @janemaynard #sponIn addition to today’s recipe, Libby’s is offering up a great giveaway! One lucky, randomly-selected commenter will win a KitchenAid® 6-Quart Slow Cooker With Glass Lid plus an assortment of Libby’s products. I used Libby’s corn and black beans in today’s recipe and LOVE that they have organic canned goods! To enter the giveaway, please leave a comment on this post! Prize must be shipped to a U.S. address and comments need to be posted by Midnight PT on 11/26/14.

    kitchenaid slow cooker giveaway from libby's #sponlibby's organic canned veggies #sponOne last thing, Libby’s is hosting its Cansgiving sweepstakes through November 19. Participants must post a photo of what they are thankful for on Twitter, Instagram or Libby’s Table Facebook page using the hashtag #Cansgiving for the chance to win a $350 grocery gift card toward their Thanksgiving meals. You can view the full rules at www.getbacktothetable.com/cansgiving.

    Get commenting to enter the giveaway and here is the recipe!

    Southwestern Corn Succotash Flatbreads
     
    Prep time
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    An easy and delicious appetizer with a southwestern twist!
    Author:
    Serves: 3 cups
    Ingredients
    • ⅓ cup chopped red onion (about ¼ of an onion)
    • 1-2 tablespoons olive oil
    • ½ of a red bell pepper, chopped
    • 2 cloves fresh garlic
    • 1 can corn
    • ½ can black beans
    • 1 cup quartered grape tomatoes
    • ¼ teaspoon salt
    • ¼ teaspoon pepper
    • ¼ teaspoon ground cumin
    • 1-2 tablespoons chopped fresh cilantro
    • Fresh shredded parmesan cheese (optional)
    • Chopped avocado (optional)
    • Flatbread crackers
    Instructions
    1. Heat olive oil in a large saute pan over medium heat. Add onions and bell pepper and cook for about 5 minutes.
    2. Add garlic, which has been pushed through a garlic press, stir, then add corn and black beans and heat for a few minutes.
    3. Turn the heat up to medium-high, stir and cook for 1 minute to reduce some of the liquid.
    4. Reduce heat to medium again then add the tomatoes, salt, pepper and cumin. Stir and heat for about 2 minutes.
    5. Remove from heat and stir in cilantro.
    6. Serve succotash on flatbread crackers, topping with fresh parmesan cheese or avocado if desired.
    7. You can serve right away or store in fridge and serve cold.

     Comment #15 Jen Schulte was the winner of this giveaway. Congrats, Jen!


  4. Wednesday, July 9

    Serrano Salsa

    I’ve mentioned my wonderful neighbor Ari a few times. She is from Mexico and gives me tips for cooking Mexican food that make my life happy. The latest is a recipe for salsa that she got from one of her aunts the last time they visited family in Mexico.

    serrano salsa by @janemaynard

    Ari and I were sitting by the pool and she said, “My aunt made some salsa. It’s my favorite. And it’s soooo easy.” She then told me how to make this magical salsa. I asked her to repeat it a few times and then, of course, emailed her later to ask her to write it down. This is basically what happens every time she shares a recipe with me – I make her repeat it a million times and then have to call her and/or email her multiple times before I get it down. Don’t you wish I was your neighbor? 😉

    serrano salsa by @janemaynardserrano salsa by @janemaynard

    Okay, so, for real, this salsa is easy, simple and delicious! It has a rich, smoky flavor and the perfect amount of heat (well, at least I think it’s perfect). Most of the kids didn’t try it because they were scared it would be too spicy, but my brave little Anna dug in. She described the salsa as hot and then proceeded to tell us how she has a “sensible tongue.” It was so cute. In terms of “hotness,” I would consider this a hot salsa. Depending on the heat of your particular serranos and what your final proportion of tomatoes to chiles is will determine exactly how hot it ends up being, but, even with those variations, it’s a spicy salsa. My dad, my sister-in-law and I ate almost all of it in one sitting. I can’t wait to make this salsa for Nate when we get home from traveling!

    serrano salsa by @janemaynard

    I’m sure you could add onions and garlic and cilantro and yummy stuff like that. But, honestly, the beauty of this recipe is its simplicity, so just go with it!

    Serrano Salsa
     
    Prep time
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    My friend Ari shared this recipe with me - her aunt made it for her in Mexico. Enjoy!
    Author:
    Serves: 1 cup
    Ingredients
    • 3 tomatoes (my tomatoes were a little smaller than normal, so I used about 9 tomatoes)
    • 3 chiles serranos
    • salt, to taste
    Instructions
    1. Cut the tomatoes in half and place them cut-side down in a pan. (I used a non-stick pan and would recommend that.)
    2. Cut off the stems of the serrano chiles and place them whole in the pan with the tomatoes (no cutting or seeding necessary!).
    3. Cook the tomatoes and chiles over high heat to burn them. Ari said about 3-4 minutes per side, but I think it took mine more like 5-10 minutes per side. You will see little brown and black spots on the tomatoes and chiles when they are ready to come off the heat. You cut the tomatoes in half and put them on a pan with the chiles (chiles are complete with seeds). The tomato skins will also start to peel off.
    4. Remove from heat, put everything in the pan in a blender and blend well. Season with salt to taste, probably about ¼ - ½ teaspoon.
    5. As Ari said, "Habemus salsa!"

     


  5. Wednesday, May 7

    Great Guacamole Tip

    I’m kind of in an avocado groove. I mean, I still have 15 avocados sitting on my counter from last Saturday, so how can I not be?!

    easy and delicious guacamole from @janemaynard

    Remember how my cousin Jamie visited a few weeks ago? When she was here she not only made a list of kitchen equipment she had to buy, but she also walked away with pizza baking tips (separate post to come!) and a tip for making guacamole that got her about as excited as the the scizza did!

    We decided to have burritos and tacos one night. Jamie and I went to the store together and she mentioned she needed to grab some tomatoes and onions for the guacamole. I kept saying, “Using salsa is a nice shortcut,” and then she would say, “I love putting fresh tomatoes in guacamole,” and I would mention salsa and she’d mention tomatoes. Basically we were both nicely telling each other we do it differently, thank you very much. 😉

    But then we got home and started to actually make the guacamole. I pulled out some chunky salsa and Jamie gave it a try. And she almost immediately saw the light!

    quick tip for making great guacamole from @janemaynard

    So, here’s the deal. You can chop tomatoes and onions for guacamole, but if you have chunky salsa (or even un-chunky salsa, in a pinch), you totally do not need to! The chunky salsa adds in the tomatoes and onions (and a few bell peppers, too!) without any of the chopping. Plus, the salsa adds a bit of extra flavor that is perfect for guacamole. Later that night Jamie brought it up again, telling me how awesome the using salsa in guacamole trick was!

    Please note: Don’t get too heavy-handed with the salsa! You want to add a few yummy chunks in there, as well as some flavor, but if you put too much in, it can make the guacamole “mooshier,” if you know what I mean. For a fresher, chunkier guacamole, go lighter on the salsa, but of course, play with it and find your favorite mix of ingredients!

    I wrote a post all about guacamole several years ago, including a “cheater’s” recipe for guacamole. Click here for the recipe and even more guac tips!


  6. Tuesday, January 28

    Kitchen Sink Quesadillas

    This post is years overdue. I throw “Kitchen Sink Quesadillas” up on my menu fairly regularly and I’ve always just linked to a page with the recipe typed straight out of a Real Simple magazine, with no notes or pictures. Since it’s such a reliable go-to meal around here, I figured it deserved a bit of attention!

    go-to meal: kitchen sink quesadillas from @janemaynard

    I got the recipe from Real Simple long before I started this blog. In fact, it was one of my first attempts at vegetarian cooking. I’ll never forget the first time I made kitchen sink quesadillas. As Nate and I finished eating, he looked at me and said, “I didn’t even realize there wasn’t any meat.” We were both surprised how delicious and filling our dinner was!

    go-to meal: kitchen sink quesadillas from @janemaynard

    Our family has come along way since then – nowadays about half of our dinners are vegetarian. I really think this recipe all those years ago helped me realize that eating less meat is no big deal!

    go-to meal: kitchen sink quesadillas from @janemaynard

    Anyway, vegetarian or not, this is a great go-to meal and a nice step up from the basic quesadilla with very little extra work. They are simple and fast to prepare and there is also an option to cook the quesadillas all at one time, which can be especially helpful when cooking for a family.

    Kitchen Sink Quesadillas
     
    Adapted from Real Simple
    Author:
    Recipe type: Main Dish
    Ingredients
    • Quesadilla ingredients:
    • 1 can black beans, drained
    • 1 can corn kernels, drained
    • ¾ cup salsa, drained (you don’t have to drain the salsa, but it makes for a much less messy quesadilla, so if you don’t mind the step it’s good to do)
    • Small flour tortillas (twice as many as the number of quesadillas you want to make
    • Shredded Cheddar or Monterey Jack
    • Optional side salad ingredients:
    • 1 tablespoon minced red onion
    • ⅓ cup fresh cilantro leaves
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • Juice of 1 to 2 limes
    • 2 tablespoons extra-virgin olive oil
    • 2 teaspoons sugar
    • 1 head romaine lettuce, chopped
    Instructions
    1. If cooking the quesadillas in the oven, heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
    2. Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with cheese. Lightly spread the bean-corn-salsa mixture over the cheese, then top with more cheese. Place flour tortillas on top. Bake until cheese is melted, about 5-7 minutes. You can also cook the quesadillas on the stovetop one at a time if you prefer.
    3. If you would like to whip up the side salad, while the quesadillas are in the oven, combine the onion, cilantro, salt, pepper, lime juice, oil and sugar. Mix well. Toss with the chopped lettuce. (I hardly ever make the salad!)
    4. Cut quesadillas into wedges and serve with the salad. Also good with salsa, sour cream and guacamole!

     


  7. Thursday, January 23

    A Pot of Beans {How to Cook Dried Beans}

    Over the years I have been lucky enough to have several close friends who are Mexican and they have all introduced me to various wonderful foods. Those friends are all also really good at cooking beans. And, for whatever reason, no matter how many times they have told me how to cook beans and assured me that it’s easy, I had a mental block. Every time I would go to cook a bag of dried beans, I would freeze. Seriously, total mental block. I just could never remember exactly how to do it and felt dumb always asking “one more time” how to cook beans!

    how to cook dried beans from @janemaynard (it's easy peasy!)

    Well, I have finally broken down my bean barriers. One of my neighbors is Mexican and I finally just sucked up my pride and asked her (multiple times) how to cook dried beans. And then I actually did it. I cooked beans! And, surprise surprise, they were easy to make and mighty delicious!

    how to cook dried beans from @janemaynard (it's easy peasy!)

    For real, it’s easy. You’ll need to be home for a few hours to check on them occasionally while they cook, but that is seriously the hardest part of the recipe. I like to cook a big pot of beans at one time and then freeze the leftovers into 2-cup containers. The beans are easy to defrost and I love having them on hand. And they really do taste better than canned beans.

    How to Cook Dried Beans
     
    Author:
    Ingredients
    • Bag of dried beans (Black, pinto, peruan, whatever variety you like! Peruan is the variety you see in these photos.)
    • Water
    • Big pot
    • ¼ of an onion
    • Salt
    Instructions
    1. Ari (my neighbor) will sometimes soak the beans overnight, but it's not necessary. If you forget, no worries!
    2. Place the beans in a big pot (I use my french oven). Add water to cover the beans (if you soaked the beans prior, drain that water and add new water to the pot). Place ¼ of an onion (large pieces is fine) in the pot along with some salt (maybe about a teaspoon or so). Bring to a simmer over medium to medium-high heat, then cook over medium-low to medium heat for 2-3 hours (longer if you didn't soak the beans before hand). Stir the beans occasionally throughout the entire cooking process. You may need to add more water at some point if the water is running low but the beans are still not cooked through. The beans are done when they are soft and yummy!
    3. Remove the onion and add more salt if needed. If you want them to be more like refried beans, just mash them up a bit!


  8. Wednesday, January 8

    Gram’s Super Easy Sweet and Sour Meatballs

    I wish you all could have known Gram Maynard. She was one of those truly good people that you only come across a few times in your life and I am grateful every day that I had the chance to know her. Gram didn’t cook very much, but, despite that fact, some of my favorite recipes and kitchen tips came from her. Today I’m going to share one of those recipes because we had it on New Year’s Eve and, along with inspiring fond memories, it is simple and delicious and needs to be shared!

    gram's super easy sweet & sour meatballs from @janemaynard

    This is one of those recipes that almost isn’t a recipe because it is THAT EASY. These meatballs are perfect for parties and for watching football games. Or, in Gram’s case, Red Sox games!

    gram's super easy sweet & sour meatballs from @janemaynard

    Gram's Super Easy Sweet and Sour Meatballs
     
    From Barbara “Gram” Maynard
    Author:
    Recipe type: Main Dish, Beef
    Ingredients
    • 1 package frozen cooked meatballs (between 20-30 ounces)
    • 1 12-ounce jar Heinz chili sauce
    • 12 ounces grape jelly (yeah, I know, it maybe sounds weird, but it tastes amazing!)
    • Cayenne pepper (optional)
    Instructions
    1. In a large sauce pan, mix together the chili sauce and grape jelly. Place over medium-high heat and add meatballs. Bring to an almost boil (will be spluttering, so you will need to stir regularly), then reduce heat to a simmer (medium or medium-low) and cook until meatballs are hot.
    2. Gram never did this, but if you’d like a bit more heat to the meatballs, sprinkle a bit of cayenne pepper in at the end to taste.
    3. See Comment #3 below for crockpot directions!

     

    gram's super easy sweet & sour meatballs from @janemaynard


  9. Tuesday, November 19

    Easy Homemade Cranberry Sauce from The Pioneer Woman

    holiday gifts & giveaways on thisweekfordinner.com

     

    This giveaway is now closed, but keep reading for a great recipe!

    I’ve decided this year I’m going to make a lot of our food for Thanksgiving ahead of time. So, this week I’m going to get cooking and freeze it all so that we can really enjoy our time with family next week. To kick off the flurry of pre-Thanksgiving cooking I made homemade cranberry sauce!

    ree's easy homemade cranberry sauce from @janemaynard at thisweekfordinner.com

    I’ve said it before and I’ll say it again, one of the best parts of blogging has been building relationships with wonderful, amazing people from all over the country. One of those people is Ree Drummond, The Pioneer Woman. Ree is pure kindness and I am thankful to know her! As you may know, Ree just came out with another fun and colorful cookbook, The Pioneer Woman Cooks: A Year of Holidays.

    ree's easy homemade cranberry sauce from @janemaynard at thisweekfordinner.com

    I decided since Thanksgiving is right around the corner I should check out the Thanksgiving section of her book, which is chockfull of homemade goodness, including several different kinds of stuffing. I decided to make the cranberry sauce because, well, we need some for next week! The recipe is delicious and very simple to throw together. So simple, in fact, I forgot I was cooking the sauce. Like, as I was typing this paragraph and I started typing the word “cranberry sauce” it reminded me that I was simmering the sauce on the stove for quite some time and had to stop typing immediately and  run to the kitchen to save the sauce from certain destruction. Crisis averted, cranberry sauce is a-okay! So, in addition to being delicious and easy, this sauce is also indestructible!

    the pioneer woman cooks: a year of holidays giveaway + recipe for easy homemade cranberry sauce from @janemaynard at thisweekfordinner.comThe cranberry sauce and the book are both great, which is just what I would expect from Ree! And today I get to give away her wonderful book! THREE of you lucky people will win a SIGNED copy of Ree’s new book The Pioneer Woman Cooks: A Year of Holidays.

    Here is how to enter the giveaway! (Comments must be posted by Midnight PT on Monday, 11/25.)

    • Simply leave a comment, any comment, on this post! That’s it!
    • Bonus entry: Follow This Week for Dinner on Facebook and leave a separate comment telling me you did! (If you already follow, that counts!)
    • Bonus entry: Follow me on Pinterest and leave a separate comment telling me you did! (If you already follow me on Pinterest, that counts!)
    • Bonus entry: Follow me on Twitter and leave a separate comment telling me you did! (If you already follow me on Pinterest, that counts!)

    ree's easy homemade cranberry sauce from @janemaynard at thisweekfordinner.com

    To wrap things up, here is the recipe for Ree’s Easy Homemade Cranberry Sauce. Enjoy!

    Easy Homemade Cranberry Sauce from The Pioneer Woman {Giveaway!}
     
    Author:
    Cuisine: Side Dish, Thanksgiving
    Ingredients
    • One 12-ounce bag fresh cranberries
    • 2 large oranges
    • 1 cup pure maple syrup
    Instructions
    1. Rinse the cranberries under cold water. Zest the oranges. Add the cranberries and zest to a medium saucepan. Squeeze the juice from both oranges into the saucepan. Add the maple syrup and stir it all together. Bring to a gentle boil over medium heat. Reduce heat to low and simmer for 10 to 15 minutes, until it’s nice and thick. If the sauce still seems a little thin, just simmer longer until it’s the right consistency.
    2. Transfer the sauce to a dish and cover with plastic wrap. Refrigerate for at least 2 hours. Can be made up to 2 days in advance. Store in the fridge. (I am going to freeze mine and defrost it the day before Thanksgiving.)

     


  10. Thursday, November 7

    Cilantro Lime Rice {Chipotle Knock-Off}

    I love Chipotle. It’s delicious, they are working to have more sustainable food production practices, and I can feed my family of five relatively healthy food for less than what we spend at McDonald’s and other fast food restaurants. I don’t know how they do it, but it’s great and I happily partake!

    easy cilantro-lime rice | chipotle knock-off | from @janemaynard at thisweekfordinner.com

    One of the best parts of Chipotle is the white cilantro-lime rice (yeah, yeah, I skip the brown rice). I love it. It’s simple, it’s so good, and it’s a great base for a burrito.

    cilantro-lime rice | chipotle knock-off | from @janemaynard at thisweekfordinner.com

    Well, I finally figured out how to make it at home and I am SO excited! It’s really simple and oh-so-tasty. I’ve made it twice already this week!

    You’re welcome.

    Cilantro Lime Rice {Chipotle Knock-Off}
     
    Prep time
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    Total time
     
    Author:
    Serves: 8-10
    Ingredients
    • 2 cups water
    • 1 cup white jasmine rice
    • About ½ teaspoon salt
    • 1 - 2 tablespoons of chopped onion
    • A swig of olive oil
    • About 2 tablespoons chopped fresh cilantro
    • Juice from half of a fresh lime
    Instructions
    1. Heat a swig of olive oil in a saucepan over medium heat. Add chopped onion and cook until soft. Add jasmine rice and fry it up for a few minutes in the pan. Add 2 cups of water and the salt, raise heat and bring to a boil. Once boiling, reduce heat to a simmer (low) and cover. Cook for 20 minutes, stirring the rice halfway through cooking time.
    2. Remove from heat, add the chopped cilantro and lime juice and mix well.
    3. Voila!

    Props to Ari, my Mexican neighbor who taught me how to cook good, basic Mexican rice, from which I derived this recipe.