Dinner Magic Menus March Week 2

This week's menus include Corned Beef and Cabbage cooked in stout, in honor of St. Patrick's Day. Another day is Hot Reuben Sandwiches to use up the corned beef leftovers.

The Dinner Magic Shopping List for March Week 2 includes all the items you'll need to make these meals.

Almond Encrusted Salmon
Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Potato Chip Baked Chicken
Baked Potato Fans
Green Beans

Turkey Burgers
Oven Baked Yam Fries
Tossed Salad

Corned Beef and Cabbage in Stout
Irish Soda Bread (Irish Soda Bread is a separate link.)

Hot Reuben Sandwiches Spring Salad

Pan Seared Scallops with Spring Veggies over Polenta

Broccoli and Bacon Quiche
California Salad

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Dinner Magic Shopping List March Week 2

This shopping list is for the Dinner Magic Menus March Week 2.
Meats:
1 or 2 pounds of wild caught salmon
1 ½ pounds of sea scallops
4 to 6 pound corned beef brisket
1 whole fryer chicken, cut up
1 pound ground turkey
½ pound bacon

Dairy:
Eggs
Real butter (not margarine)
Milk or buttermilk
Swiss cheese slices
Half and half

Frozen Food:
Spring vegetables with carrots and snow peas

Fresh Produce:
1 bunch of asparagus
1 lemon
1 head of garlic, or 1 jar of crushed organic garlic
10 russet potatoes
2 medium yams
2 cups fresh green beans (or 1 small package frozen green beans)
1 bunch green onions
2 yellow onions
1 bell pepper, red or green
1 head of iceberg lettuce
1 bunch of baby spinach
Spring salad mix
1 bunch of radishes
1 small head of cabbage
1 bag of baby carrots
1 carrot
1 head of broccoli or 1 bag broccoli florets

Canned Food:
1 can or jar of sauerkraut
1 quart of chicken broth

Dry Food and Staples:
½ cup almonds
Italian style bread crumbs
White flour and wheat flour
Cornmeal
Yeast for the bread machine
Potato chips
Olive oil
Whole wheat buns or Kaiser rolls
Quick cooking oats
Baking soda

Spices and Condiments:
Salt and pepper
Paprika, dried parsley, bay leaf, nutmeg
Brown sugar
Thousand Island dressing
Raspberry vinaigrette
Aged balsamic vinegar

Other items for your own personal shopping list:
Aluminum foil
Guiness Stout

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Corned Beef and Cabbage in Stout

Ingredients
4 to 6 pound corned beef brisket
1 bottle Guinness Stout (12 ounces) or any other stout beer you prefer
1 medium yellow onion, peeled and cut into wedges
1 clove garlic, minced
1 bay leaf
Spice packet from the corned beef
1 head cabbage, cut into wedges
6 medium russet potatoes, peeled and quartered
1 bag of baby carrots

Preparation
Place the vegetables in the crockpot.
Place the corned beef, bay leaf, and seasoning packet on top of the vegetables.
Pour the stout beer into the crockpot.
Cover and cook on LOW 6-8 hours.
Serve with Irish Brown Soda Bread.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

 
Photo/Egg on Stilts on Flickr

Irish Brown Soda Bread

Ingredients
3 cups of all-purpose flour
1 ½ cups of whole wheat flour
1 cup of quick-cooking oats
3 teaspoons baking soda
1/3 cup of brown sugar
4 tablespoons of butter, cut into small chunks
2 ¼ cups of buttermilk
(Optional: To make a substitute for buttermilk, add 1 tablespoon of lemon juice to 1 cup of milk. Stir and allow to sit for ten minutes.)

Preparation
Preheat the oven to 425 degrees.
Sprinkle a baking sheet or pizza pan with a dusting of flour and oats.
Mix the dry ingredients in a large bowl.
Cut in the butter until the mixture looks like small peas. (For cutting in, use a pastry cutter or two knives.)
Make a well in the center of the flour mixture.
Pour the buttermilk in the well and stir until all the flour is mixed with the buttermilk.
Knead the dough for one minute on a floured surface.
Shape the dough into a circle about 1 ½ inches thick.
Cut a large X in the center of the dough with a sharp knife.
Sprinkle with a few oats.
Bake for 30 to 35 minutes, until the top is golden brown and a long toothpick comes out clean.
If the bread browns too quickly, lower the oven temperature to 375 degrees and bake for a few minutes longer until the toothpick comes out clean.

 

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

 
Photo/Bernard Farrell

Hot Reuben Sandwiches with Spring Salad

Ingredients
Pastrami or sliced corned beef (This is a perfect way to use leftovers from St. Patrick’s Day.)
1 can of sauerkraut
Swiss cheese slices, 1 per sandwich
Whole wheat buns or Kaiser rolls
Spring salad mix tossed with 1 carrot, peeled and sliced
Thousand Island dressing

Preparation
Rinse the sauerkraut under running water to remove the bitter juices.
Squeeze it dry and place in a bowl with paper towels under it.
Heat the corned beef or pastrami in the microwave oven.
Toast the rolls under the broiler for 30 seconds, just until warm.
Place a dollop of Thousand Island dressing on a roll.
Place a layer of corned beef on the roll.
Top the corned beef with sauerkraut.
Lay a slice of Swiss cheese on top.
Melt the cheese under the broiler for 30 seconds to 1 minute.
Serve with additional Thousand Island dressing for the salad and for dipping.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

 
Photo/Shannon Patrick

Pan Seared Scallops with Spring Veggies over Polenta

Ingredients
1 ½ pounds of sea scallops (sea scallops are the large one, 16-18 per pound)
1 package of frozen spring vegetables, with carrots and snow peas
3 tablespoons aged balsamic vinegar
2 tablespoons olive oil
2 cups of cornmeal (polenta)
4 cups of chicken broth
1 teaspoon of salt
½ teaspoon of pepper

Preparation
Mix the cornmeal with one cup of cold chicken broth.
Bring the remaining three cups of broth to a boil.
Stir in the cornmeal mixture a little at a time, stirring constantly to avoid lumps.
Cook for 4-8 minutes over medium high heat, until the cornmeal begins to thicken.
Spread the polenta (corn meal mush) in an 8 x 8 square pan.
Allow to cool for at least 20 minutes. Overnight is even better.
Heat one tablespoon of oil in a skillet.
Add the balsamic vinegar and the sea scallops.
Cook the sea scallops over high heat 4-6 minutes, turning once.
Add the vegetables to the pan and heat through.
Remove the vegetables and sea scallops to a bowl. Keep warm.
Slice the polenta.
Add one tablespoon of oil to the pan and sear the polenta in the pan.
Place some of the cooked, sliced polenta on a plate.
Top with sea scallops and vegetables.

Wine pairing: A light white wine such as Pinot Grigio, also called Pinot Gris, or Bridlewood Viognier.


Note: Sea scallops can be quite expensive. This dish may also be made using shrimp or bay scallops to keep within a lower budget.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Turkey Burgers with Oven Baked Yam Slices and Tossed Salad

Ingredients
1 pound ground turkey
¼ cup chopped green onions
½ bell pepper, chopped fine
½ cup Italian bread crumbs
1 egg
½ teaspoon thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 medium sized yams
1 teaspoon olive oil
½ head of iceberg lettuce, cut into bite size pieces
½ bunch of baby spinach
4 medium sized radishes, sliced thinly
Salad dressing of your choice
Whole wheat buns or Kaiser rolls

Preparation
In a large bowl, mix together the first seven ingredients.
Divide into four large patties or six medium patties.
Place the yams in the microwave oven on high for 4 minutes
Let the yams cool slightly.
Peel the yams and slice them thinly.
Toss with one teaspoon of olive oil and some salt and pepper.
Place in one layer on a baking sheet.
Bake in a 400 degree oven for 25 minutes. The yams should be golden brown.
While the yams bake, toss the salad ingredients together.
Cook the turkey burgers in a skillet or on an indoor grill for 3 minutes on each side. The burgers are done when the juice from them runs clear.
Serve the burgers on the whole wheat rolls with garnishes such as catsup, mayonnaise, mustard, pickle relish, tomato slices, onion slices, or whatever you like.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

 
Photo/Chris and Yoon on Flickr

Almond Encrusted Salmon

Fresh Asparagus Spears in Lemon Butter
Homemade Wheat Bread

Ingredients
1 pound of salmon per two people
½ cup of almonds, chopped fine
Italian style bread crumbs
1 egg, beaten
1 bunch of asparagus
½ stick of butter
Juice of 1 lemon
Aluminum foil
Flour and yeast for the bread machine

Preparation in the morning
Place the ingredients for the bread in the bread machine and set to delay bake. Use your recipe book that comes with the bread machine for recipe amounts and times.

Preparation in the afternoon
Wash and dry the salmon.
Cut into pieces. Coat each piece with egg.
Place the bread crumbs on a platter and roll the salmon pieces in the bread crumbs.
Place the chopped almonds on another platter and press the salmon pieces into the almonds.
Place the salmon on a foil lined baking sheet.
Bake the salmon for 15 minutes in a 400 degree oven. The fish should flake easily with a fork.
Cook the asparagus in a scant amount of water in a sauté pan.
Melt the butter and add the lemon juice to it.
Take the bread out of the bread machine ten minutes before dinner to allow it to cool slightly before cutting.
Drizzle the asparagus with the lemon butter.
Serve the salmon with the asparagus and wheat bread.

Photo by OldTasty on Flickr

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Potato Chip Baked Chicken with Baked Potato Fans and Green Beans

Ingredients
1 whole fryer chicken, cut up
½ bag of potato chips, crushed
½ teaspoon of paprika
½ stick of real butter (not margarine)
1 clove of garlic, crushed
4 russet potatoes
2 cups of fresh green beans (or one small bag of frozen green beans)
Aluminum foil
2 tablespoons of butter
1 tablespoon of dried parsley

Preparation
Place the potato chips in a large plastic zip top freezer bag.
Crush the chips by rolling over the bag with a rolling pin.
Add the paprika to the potato chips.
Melt the butter and the garlic in a pan.
Dip the chicken pieces in the butter to coat, then place them in the bag with the chips.
Toss two or three pieces of chicken in the bag at one time.
When the chicken pieces are coated, place them on a foil lined baking sheet.
Bake at 375 degrees for 45 minutes.
Wash and peel the potatoes.
Bake them all at once in the microwave oven for 4 minutes.
Thinly slice the potates ¾ of the way through, leaving the bottom uncut.
Sprinkle with the butter and parsley.
Bake in the oven for 30 minutes next to the chicken.
Cook the green beans in the microwave oven.
The chicken is done when the juices are clear and the crust is golden brown.
The potatoes are done when they are crispy brown and tender.

These are the chicken breasts ready to go into the oven.

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Broccoli and Bacon Quiche with a California Salad

This is my original recipe. I adapted it to be made in about half the time in a George Foreman Evolve grill. It's so quick, it's faster than ordering a pizza and it's healthier, too! Here's the Evolve Grill Broccoli and Bacon Quiche recipe.

Broccoli and Bacon Quiche ingredients

• 1 refrigerated, rolled pie crust
• 6 bacon slices, cooked and cut up or crumbled
• 2 cups of chopped broccoli florets
• 1 yellow onion, chopped
• ¾ teaspoon salt
• ¼ teaspoon nutmeg
• 6 eggs
• ¾ cup of half and half

How to make the quiche

1. Mix the eggs and half and half with a whisk.
2. Add the salt and nutmeg.
3. Stir in the cooked bacon, the broccoli, and the onion.
4. Place the pie shell in a quiche or tart pan.
5. Pour the egg mixture into the quiche or tart pan.
6. Bake at 375 degrees for 20 minutes.
7. Lower heat to 325 degrees and bake for 25 minutes longer.
8. The quiche is done when a toothpick inserted in the center comes out clean.

Salad ingredients

• Spring salad mix
• ½ cup of walnuts, chopped
• ½ cup of craisins or raisins
• ½ a navel orange, peeled and sliced
• Raspberry vinaigrette
• Optional: Crumbled bleu cheese or feta cheese as a garnish

Salad preparation

1. Toss all the ingredients together with a dash of vinaigrette.
2. Top with bleu or feta cheese if desired.

Never miss a post! Follow me on Twitter as @Dinnermagic.

Photo/Monkeycat on Flickr