Grilled Cajun Catfish with Creamy Coleslaw

This spicy hot catfish entree takes a creamy coleslaw to cool it down. This coleslaw has a special sauce, guaranteed to have the right texture every time, because you thin it to the level you desire. Pair it with a light white wine, such as a Pinot Grigio or a fruity wine cooler.

Ingredients:
2 pounds of catfish fillets
2 tablespoons Cajun seasoning
1 bag of cabbage for coleslaw
½  cup of mayonnaise
¼ cup of mustard
2 tablespoons of sugar
2-4 tablespoons of pineapple juice
½ teaspoon of fresh ground black pepper
½ teaspoon of salt
Celery seed

Preparation:
Make the sauce ahead of time by mixing the mayonnaise, mustard, sugar, pineapple juice, salt and pepper together. If you want a creamier coleslaw, make a double batch of the sauce.
Mix the sauce with the bag of coleslaw cabbage. Reserve a small amount of sauce for the fish.
Sprinkle a small amount of celery seed in the coleslaw.
Coat the fish fillets in the Cajun seasoning.
Grill on the indoor grill.
Serve hot with extra creamy sauce on the side.
For a heartier meal, make a batch of cornbread or corn muffins to go with it.

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Rosemary and Parmesan Chicken and Rice

Barefoot Chardonnay is a wine that pairs well with this dish. Use it when cooking the rice to blend the flavors throughout the dinner.

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
1 onion, chopped
1 sprig of rosemary, or 1 tablespoon dried rosemary
½ teaspoon salt
1 tablespoon of oil
1 cup brown rice
1 cup white rice
3 cups of chicken broth
1 cup of white wine
½ cup of Parmesan cheese, freshly grated
½ cup of sour cream
1 small package of frozen green beans or asparagus (Or about ½ pound fresh.)
1 lemon

Preparation:
Cook the brown and white rice together in the wine and broth.
Heat the oil in skillet.
Cook the tenderloins and onions with the rosemary in the pan until the meat begins to brown.
When the rice is done, add it to the pan with the chicken.
Stir in the Parmesan cheese and sour cream.
If using a fresh sprig of rosemary, take it out and set it aside.
Cook the green beans or asparagus in a small pan with a scant amount of water.
Sprinkle juice from ¼ of the lemon on top.
Serve the Parmesan Chicken and Rice with the asparagus or green beans on the side.

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Rotini with Balsamic Chicken and Spinach

This quick one-pot meal is sure to become a family favorite.

Ingredients:
1 pound boneless, skinless chicken breast tenderloins
2 tablespoons of aged balsamic vinegar
1 tablespoon of oil
3 green onions
2 cups of fresh baby spinach leaves
1 cup of cherry tomatoes
1 pound of rotini pasta
¼ cup of feta cheese or goat cheese
Romaine lettuce chopped

Preparation:
Cook the pasta according to package directions in salted water.
While the pasta cooks, heat the oil in a skillet.
Add the chicken tenderloins and the chopped green onions.
Add the balsamic vinegar, and cook until the vinegar begins to glaze the pan, the chicken begins to brown and the onions are tender.
Add the spinach, and cook until it begins to wilt.
Add the tomatoes and warm them through, until they begin to soften.
Drain the pasta and add to the skillet.
Stir well. Garnish with the feta or other goat cheese.
Serve on a bed of crisp romaine lettuce.

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Spicy Fajitas with Chipotle Refried Beans

Use leftover roast beef to make these fajitas, or buy flank steak for tender meat.

Ingredients:
2 cups of roast beef, sliced thin
1 red bell pepper, sliced thinly
1 green bell pepper, sliced thinly
1 small red onion, sliced in rings
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon cumin
½ teaspoon salt
1 can refried beans
1 teaspoon chipotle hot sauce
¼ cup of cilantro, chopped
Taco size flour or wheat or corn tortillas

Preparation:
Heat the olive oil in a pan.
Cook the vegetables in the olive oil for about 2 minutes.
Remove from the heat.
Cook the beef in the olive oil until brown around the edges. Add the spices to the pan and stir well.
Return the vegetables to the pan, stir to mix, and keep warm.
Heat the refried beans, mixed with 1 tablespoon of chipotle sauce in the microwave for 2-4 minutes, stirring once each minute.
Remove from the microwave and stir in the cilantro.
Warm the tortillas on the stove or in the microwave.
Serve immediately.

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Pot Roast with Homemade Bread

This pot roast cooks in the crock pot all day, the bread bakes in the machine, and when you get home, you've got a delicious dinner ready to go.

Ingredients for the pot roast
5 pound beef pot roast
2 russet potatoes, scrubbed and cut into quarters
1 turnip, peeled and cut into chunks
1 parsnip, peeled and cut into chunks
4 carrots, peeled and sliced
2 stalks of celery, cut into small pieces
1 package of Lipton onion soup mix
1 cup of beef broth or red wine
Whole wheat flour for the bread machine
Yeast

In the morning:
Sear the pot roast on all sides in oil in a heavy dutch oven to seal in the juices.
Place the browned roast in the crock pot and sprinkle the Lipton onion soup mix over it.
Add the vegetables around it.
Pour the broth or wine over it all.
Cover and cook on low for 8 hours.
Set up the bread per your machine's instructions and set to delay bake.

In the evening:
Remove the roast and vegetables to a platter.
Take the bread out of the machine.
Pour the broth from the crock pot into a pan.
Thicken with 2 tablespoons cornstarch and 2 tablespoons water, stirring to make a gravy.
Slice the bread and serve with the pot roast.

Save the leftover pot roast to make:
Beef Roast and Artichoke Pizza
Spicy Fajitas and Chipotle Refried Beans
Stir Fried Rice and Beef


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Photo/kenidala on Flickr

Beef Roast and Artichoke Pizza

This pizza is the perfect way to use up leftover beef roast. The crust is simple to make using your bread machine. The beef can be shredded or cut into small, bite sized chunks. Pair this pizza with 7 Deadly Zins or Gnarly Head Zinfandel wine, and watch a good movie for a fun night in.

2 cups of shredded beef roast
1 jar of artichoke hearts
1 cup of fresh spinach, chopped
1 tomato, sliced thinly
Optional: sliced crimini mushrooms
2 cups of Mozzarella cheese
1 jar of pizza sauce
Wheat and white flour and yeast for the pizza crust

In the morning:
Place the pizza dough ingredients in the bread machine.
Set to a delay dough cycle.

In the afternoon:
Take the pizza dough out of the bread machine and roll out to a circle.
Place on a pizza pan and allow it to rise ½ hour.
Shred the beef, chop the spinach, and slice the tomato.
Spread the sauce over the pizza dough.
Cover with 1 ½ cups of cheese.
Lay the spinach, artichoke hearts, tomato, and beef on the pizza dough.
Cover with the remaining cheese.
Bake in the oven for 22 minutes at 375 degrees.

If you like this recipe, you might also like Beef Horseradish Pizza shown below. See how to cook it in the slideshow at Sacramento Easy Meals Examiner.

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Dinner Magic Menus February Week 2

Click here for the Dinner Magic Shopping List for February Week 2.



Spicy Hot Southwestern Fish Stew

Broccoli Tortellini Salad

Asian Tangelo and Avocado Salad with Grilled Chicken

Roast Beef and Horseradish Pizza with Tossed Salad

Green Chile Chicken Quesadillas

Chicken Risotto Florentine

Quinoa with Sweet Potatoes and Spinach



Never miss a post! Follow me on Twitter as @Dinnermagic. As the Sacramento Easy Meals Examiner I have more recipes for you and wine pairings for you as the Sacramento Budget Wine Examiner.

Dinner Magic Shopping List February Week 2

This shopping list is for the Dinner Magic Menus February Week 2.

Meats:
1 pound halibut or other firm white fish
1 pound shrimp
1 pound bacon
2 pounds boneless, skinless chicken breasts
1 pound chicken breast tenderloins
8 ounces deli sliced roast beef (sandwich meat in a package is fine)

Dairy:
Milk
Orange juice
Butter (real butter, not margarine)
1 small container sour cream
2 cups grated Mozzarella cheese
1 cup grated Cheddar cheese
1 small container Parmesan cheese

Frozen Food:
1 small package of frozen cheese tortellini

Fresh Produce:
1 yellow onion
1 red onion
1 bunch green onions
3 carrots
1 head of garlic, or one jar of organic crushed garlic
1 head of celery
1 bunch of cilantro
1 bag of mixed spring salad greens
1 head of iceberg lettuce
2 bunches fresh spinach
2 jalapeno peppers
2 heads of broccoli
1 tangelo
1 avocado
2 tomatoes
2 sweet potatoes

Canned Food:
1 can Rotel tomatoes (15 ounces)
1 small can diced green chilis
2 quarts of low sodium organic chicken broth
1 quart vegetable broth or chicken broth
1 can black beans (15 ounces)
1 small can sliced black olives
1 small jar salsa (any type you like)
1 jar Alfredo sauce

Dry Food and Staples:
Olive oil and vegetable oil
Sesame oil
Red wine vinegar
White vinegar
Wheat flour
White flour
Yeast
Craisins or raisins
Sunflower seeds, shelled
Taco size whole wheat tortillas
2 cups Arborio rice (risotto)
2 cups quinoa
Italian bread crumbs

Spices and Condiments:
Salt and pepper
Sugar
Sesame seeds, celery seed, cumin
Mayonnaise
Honey
Horseradish

Other items for your own personal shopping list:
1 bottle (750 ml) white wine

Never miss a post! Follow me on Twitter as @Dinnermagic. As the Sacramento Easy Meals Examiner I have more recipes for you and wine pairings for you as the Sacramento Budget Wine Examiner.