Symon Dinners: Mac and "Cheese"

Level: Easy

Total: 25 min

Active: 25 min

Yield: 4 to 6 servings

Ingredients

Salt and pepper

One 1-pound box pasta

1/4 cup oil

1 head cauliflower, cut into small pieces

1 cup diced onion

2 cloves garlic

2 cups water or vegetable stock

1/2 teaspoon grated nutmeg

1 cup breadcrumbs

2 tablespoons chopped fresh herbs (parsley, rosemary or thyme)

1/4 cup dairy-free or vegan parmesan

Directions

1. Preheat the oven to 475 degrees F.

2. Bring a large pot of water to a boil. Season generously with salt. Add the pasta and cook for 3 minutes less than the package instructions. Drain and set aside.

3. Meanwhile, heat a large pan over medium heat and add the oil. When hot, add the cauliflower and onions and saute until starting to soften, 3 to 5 minutes. Add the garlic and cook for another minute. Add the water or stock, bring to a simmer and simmer until everything is soft, about 3 minutes. Add the nutmeg. Check the seasoning and add salt and pepper to taste. Remove from the heat and let cool slightly. Transfer to a blender and puree until smooth.

4. Toss the pasta with the puree in a medium bowl. Transfer to a baking dish and top with the breadcrumbs, herbs and dairy-free Parmesan. Bake until warmed through and the breadcrumbs are toasted, 3 to 5 minutes.

Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

Symon Dinners: One-Tray Chicken with Rice Pilaf

Total: 45 min

Active: 15 min

Yield: 4 servings

Ingredients

Chicken:

4 bone-in chicken thighs, breasts or legs (you can also use pork chops, tenderloins, T-bone steaks, etc.)

4 cloves garlic

2 sweet potatoes or any other kind of potato or root vegetable, cut into quarters or large chunks

1 lemon, cut into quarters

1 onion or fennel bulb, leek or cabbage, cut into quarters or large chunks

1/4 cup olive or other oil

1 tablespoon sturdy herb, such as rosemary, thyme, etc., optional

1 tablespoon of your favorite spice mix (I'm going with Old Bay seafood seasoning for this one)

Rice Pilaf:

1 cup long-grain white or brown rice

1 tablespoon olive or other oil

1/2 cup diced onion

2 cups stock or water

Salt

Directions

1. For the chicken: Preheat the oven to 450 degrees F.

2. Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything. 

3. Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.  

4. For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

Symon Dinners: Pick a Meat Chili

Level: Easy

Total: 2 hr

Active: 25 min

Yield: 6 to 8 servings

Ingredients

1 tablespoon ground coriander

1 tablespoon sweet smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne

Salt and pepper

3 pounds cubed stew meat of your choice, such as beef, pork or chicken (ground meat is also an option, or cubed eggplant if you want to make it vegetarian)

4 tablespoons oil or other fat

1 onion, finely chopped

3 cloves garlic, minced

1 jalapeno, chopped

One 12-ounce bottle beer

2 cups water 

28 ounces tomato product of your choice, such as sauce, crushed, diced, etc.

1 canned chipotle in adobo, chopped, optional

Two 15-ounce cans beans of your choice, rinsed (if using pre-soaked dried beans, add with the tomato product)

Optional toppers: fresh cilantro, sour cream, lime wedges, sliced jalapeño, diced avocado or whatever you have on hand

Directions

1. Heat a large pot over medium heat. Mix together the coriander, paprika, cumin, cayenne and some salt and pepper in a small bowl and toss with the cubed meat, ground meat or eggplant.

2. Add the oil to the pot and when hot, add the meat or eggplant and cook, turning as necessary, until brown, 3 to 5 minutes. Add the onion, garlic and jalapeño and cook, stirring, until beginning to soften, about 2 minutes.  

3. Add the beer and water and deglaze the pot, scraping up any brown bits on the bottom with a wooden spoon. Add the tomato and chipotle if using, bring to a simmer and simmer until the meat is tender, 1 to 1 ½ hours. (The cooking time will be less for ground meat, chicken and eggplant.) 

4. Add the beans and continue to simmer for 10 to 15 minutes to thicken. (If using pre-soaked dried beans, the cooking time may be longer.) Serve the chili garnished with your favorite toppers on hand.

Symon Dinners: Burger and Barley Stew

Level: Easy

Total: 1 hr 15 min

Active: 15 min

Yield: 6 to 8 servings

Ingredients

2 tablespoons oil or other fat

2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook)

1 large onion, diced (about 2 cups)

1 pound sliced mushrooms

2 carrots, cut into discs

1 cup barley (rice, farro or other grains are also fine)

2 tablespoons dried herbs (basil, thyme and oregano will all work)

2 quarts (8 cups) stock or water

Salt and pepper

Directions

1. Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes.

2. Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.)

Symon Dinners: Lentil Stew

Level: Easy

Total: 1 hr

Active: 15 min

Yield: 4 to 6 servings

Ingredients

3 tablespoons oil or other fat

2 pounds ground meat or sausage, optional

1 cup diced onion, shallot or leek

3 large ribs celery, sliced thin

2 carrots, cut into disks

2 cloves garlic, minced

1 teaspoon your favorite ground spice

1 pound brown or green dried lentils, rinsed

1 teaspoon your favorite dried herb

2 potatoes, cut into large chunks

Splash of vinegar, any type on hand

Fried eggs, if you like, for topping

Directions

1. Heat a large pot over medium heat and add the oil. When hot, add the meat if using and brown for 3 to 5 minutes. Add the onions, celery, carrots, garlic and spice and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.

2. Add 6 cups water and scrape up any brown bits from the bottom of the pot. Add the lentils and herb and bring to a simmer. Add the potatoes and simmer until the lentils and vegetables are tender, about 45 minutes. Add a splash of vinegar to taste and serve the stew in bowls. A fried egg on top would be delightful. 

Symon Dinners: Protein and Pick a Bean

Level: Easy

Total: 25 min

Active: 25 min

Yield: 4 to 6 servings

Ingredients

2 pounds protein of your choice, such as pork chops, chicken, pork tenderloin, beef, lamb or tofu

Salt and pepper 

5 tablespoons oil or other fat 

4 strips bacon, diced 

1/2 cup chopped onion (about 1 small) 

2 cloves garlic, minced 

3 teaspoons spices, such as a blend of chili powder, ground coriander, ground cumin, paprika, chipotle and cayenne (based on what you have) 

Two 15-ounce cans beans of your choice, rinsed  

1 cup tomato product of your choice, such as sauce, crushed, diced, etc. 

1 cup liquid of your choice, such as beer, wine, water or stock 

1/4 cup mustard  

1/4 cup maple syrup or brown sugar, optional  

Directions

1. Preheat the oven to 400 degrees F.

2. Season the protein with salt and pepper. Heat a skillet over medium heat and add the oil or fat. When hot, add the protein to the skillet and cook until brown on both sides, about 3 minutes per side.  

3. Transfer the skillet to the oven and bake until cooked through, 150 degrees F for pork, 165 degrees F for chicken, 145 degrees F for medium beef, 145 degrees F for medium lamb and the tofu is warmed through. 

4. Meanwhile, heat a medium saucepan over medium heat. Add the bacon and cook, stirring, until almost crisp, about 3 minutes. Add the onions, garlic and spices and cook, stirring occasionally, until beginning to soften, 2 to 3 minutes. Add the beans, tomato, liquid, mustard and maple syrup or brown sugar, if using, and bring to a simmer. Simmer until the mixture begins to thicken, about 10 minutes. 

5. Serve the protein with the pick a bean mixture.

Symon Dinners: Sloppy Joe Tacos

Level: Easy

Total: 20 min

Active: 20 min

Yield: 6 to 8 servings

Ingredients

3 tablespoons oil or other fat

2 pounds ground meat of your choice, such as turkey, lamb, pork, beef, chicken, etc. 

1 teaspoon cayenne or smoked paprika 

1/2 teaspoon ground cumin 

Salt and pepper 

1/2 cup chopped onion (about 1 small)

2 cloves garlic, minced

1 cup tomato product of your choice, such as sauce, crushed, diced, etc.

1 cup liquid of your choice, such as water, stock, beer, etc.

1/4 cup mustard

1/4 cup brown sugar, optional

6 to 8 tortillas or buns

Optional toppers: diced avocado, chopped tomatoes, fresh cilantro leaves, lime wedges, sliced radishes, shaved cabbage, sliced jalapeños

Directions

1. Heat a large pan over medium heat and add the oil. When hot, add the meat, cayenne, cumin and some salt and pepper. Cook, without stirring, until the meat is browned on the bottom, about 5 minutes. Break it up with a wooden spoon, then add the onions and garlic and cook for 2 more minutes.

2. Add the tomato, liquid, mustard and sugar, if using, to the pan and bring to a simmer; simmer for 5 minutes. 

3. Toast the tortillas or buns. Serve the sloppy joe mixture on the tortillas or buns and top with your favorite toppers.

Symon Dinners: Pasta Bake

Level: Easy

Total: 25 min

Active: 15 min

Yield: 4 to 6 servings

Ingredients

Salt and pepper

2 tablespoons (1 ounce) olive oil 

2 cloves garlic, sliced

1/2 medium onion, diced 

1 pound dry pasta, such as rigatoni, penne, fusilli, etc. 

32 ounces canned crushed tomatoes 

Optional add-ins: canned tuna, canned salmon, frozen vegetables or canned beans 

6 slices provolone or mozzarella

Directions

1. Preheat the oven to 400 degrees F. Bring a pot of water to a boil and salt liberally.

2. Heat a medium saucepan over medium heat and add the oil. Once the oil is hot, add the garlic and onions and sauté, stirring, for 3 minutes.  

3. Meanwhile, drop the pasta in the boiling water and cook 3 to 4 minutes less than the package instructions. 

4. Add the crushed tomatoes to the saucepan and bring to a simmer. When simmering, stir in any add-ins if desired.  

5. Drain the pasta and mix it into the sauce. Season with salt and pepper to taste. Transfer to a baking dish and top with the provolone or mozzarella. Bake until the cheese is melted, 3 to 5 minutes. 

Symon Dinners: One-Pot Chicken

Level: Easy

Total: 40 min

Active: 25 min

Yield: 4 servings

Ingredients

2 tablespoons oil

2 pounds cut-up chicken (any variety of parts)

Salt and pepper 

1 medium onion, sliced

2 cloves garlic, minced 

1 medium carrot, sliced into disks

1 celery stalk, sliced

1 cup water, wine or stock

2 cups crushed tomatoes

One 16-ounce can beans, drained 

1 cup fresh greens or herbs (if you have them)

Directions

1. Heat a large pot over medium heat. Add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and cook until browned, turning as needed, about 3 minutes per side (you may need to cook in batches). Remove the chicken to a baking sheet or plate as done.

2. Add the onions and a pinch of salt to the pot and sauté about 2 minutes. Add the garlic, carrot and celery and sauté about 2 minutes.

3. Add the liquid to the pot and stir with a wooden or other heatproof spoon, scraping up the bottom of the pot for the tasty bits. Add the tomatoes and beans and bring to simmer. 

4. Return the chicken to the pot and bring to a simmer. Cook until the chicken is cooked through, 10 to 15 minutes. Or, bake at 350 degrees F, uncovered, until the chicken is cooked through. 

5. Remove the pot from the heat and stir in the greens if you have them. 

Grill the perfect skirt steak with Weber Grills!

I love grilling outside not only in the summer, but all year long! This Master-Touch Charcoal Grill by Weber Grills is the one I grew up cooking on with my family. It is how I learned to smoke my first slab of ribs, roast a chicken with offset heat and grill the perfect steak.The flavor you get from cooking over live fire can not be beat.  It is always the one flavor I can’t live without. 

Here is a super quick recipe for one of my favorite dishes - Grilled Skirt Steak with Parsley Sauce. It will impress your friends and family and still allow you to enjoy the party! Let your Weber do all the work for you!

Thank you to Weber Grills for sponsoring this post. All opinions are my own.

Grilled Skirt Steak with Fresh Parsley Sauce

Serves 6

 Ingredients

Olive oil

Salt

Freshly ground black pepper

1 pound skirt steak

2 c parsley leaves

½ c walnuts

1 jalapeno, seeds and ribs removed, roughly chopped

2 cloves garlic, roughly chopped

2 ½ tsp. sherry vinegar

 Directions

Preheat your grill to medium high heat. While the grill is heating season the skirt steak on both sides with salt and freshly ground black pepper. Drizzle the steak with 3 T of olive oil.When the grill is hot, place the steak on for 3 minutes with the lid down, then flip and cook for another 2-3 minutes.While the steak is cooking, combine the parsley, walnuts, jalapeno and garlic in the bowl of a blender or food processor. Add 6 oz. of olive oil and ½ tsp of salt. Blend or puree until smooth then add the sherry vinegar. Set aside.When the steak is done, slice it thinly against the grain and serve with the parsley sauce.