Beef Terriyaki

Melissa's Notes: This recipe is so yummy, you won't be disappointed. And it comes together super quick, especially if you prep throughout the day (make the sauce, prep your vegetable, etc.). I served it with rice and steamed broccoli.

recipe adapted from America's Test Kitchen Family Cookbook

Beef Terriyaki

1/2 c. soy sauce
1/2 c. sugar
grated ginger (about a 1" piece)
1-2 garlic cloves, minced
2 tsp. cornstarch
1/8 tsp. red pepper flakes
2 lbs. steak, sliced 1/4" thick (I used top blade, you could use anything though, flank steak would also be good)
2 Tbsp. vegetable oil
2 tsp. sesame seeds, toasted (optional)
2 scallions, sliced thin (optional)

1. Whisk soy sauce, sugar, ginger, garlic, cornstarch, and red pepper together. Set aside.

2. Pat meat dry, then season with pepper (the salt in the sauce will be plenty). Heat 1 Tbsp. of the oil in a 12" skillet over medium-high heat until just smoking. Brown half the meat, about 5 minutes, then transfer to a clean bowl. Repeat with remaining oil and meat.

3. Briefly re-whisk mixture then add to skillet. Simmer, scraping up any browned bits, until thickened, about 2 minutes.

4. Return the meat with all the drippings to skillet and warm through. Sprinkle with sesame seeds and scallions.

Weekly Menu

If you're looking for meal ideas, I am trying to post my weekly menu on the sidebar of the blog, just fyi. :)

Turkey Burgers w/ Cranberry and Spicy Mustard

Melissa's Notes: These are my most favorite turkey burgers. They are so yummy and healthy too! There is horseradish in the recipe, and I wouldn't leave it out, it really adds a subtle flavor that complements the cranberry sauce. For the kiddos, I just mix the turkey with the grill seasoning and make their patties before I add the horseradish. If you're a fan of cranberry sauce with turkey, try these!

recipe adapted from Rachael Ray Express Lane Meals

Turkey Burgers w/ Cranberry and Spicy Mustard

1 package ground turkey breast
2 rounded Tbsp. prepared horseradish
Sharp Cheddar cheese, sliced
1 rounded palmful grill seasoning (I use McCormick's Montreal Steak Seasoning)
EVOO
spicy brown mustard
hamburger buns
1 can cranberry sauce, whichever way you prefer, jellied or whole-berry
romaine lettuce leaves

Heat a nonstick skillet over medium-high heat.

In a medium bowl, mix together the meat, horseradish and grill seasoning. Form patties. Drizzle the EVOO in the skillet before putting the burgers in. Cook the burgers about 5-6 minutes each side. When you flip to the second side, top with cheddar cheese.

Top with spicy mustard, cranberry sauce, romaine leaves, and mayo (if you like). Serve with carrot sticks.

Orzo Pilaf

Melissa's Notes: Side dishes are hard for me, I always revert back to a simple garden salad and rice when I'm at a loss. Which is tasty, but sometimes can be a little boring. Here is a side dish that is a little off the beaten path, though a little more labor intensive than rice-a-roni. It can be eaten hot or cold, I tried both and liked it either way. It would also be easy to substitute your favorite veggies in it.

recipe courtesy of Favorites

Orzo Pilaf

3 c. chicken broth
1 c. orzo
4 slices bacon
1/2 c. chopped onion
1 clove garlic, minced
1/2 c. grated carrots
1/4 c. finely chopped green pepper
1/4 c. finely chopped red pepper

Bring chicken broth to a boil and add pasta. Boil for 10 minutes (you may need to stir it a little near the end of the 10 min.). Cook bacon and crisp and crumble; set aside. Drain all but 3 Tbsp. of bacon drippings from skillet and cook onion and garlic until tender. Add orzo, carrots and peppers. Heat through, tossing to coat and sprinkle with bacon.

Lemon Chicken Fricassee w/ Biscuit Topping

Melissa's Notes: I love one pot dinners, mostly because I don't love making side dishes. This is a great meal and it includes all your components: protein, vegetables, and a starch, all in one dish! What's not to love about that? The only thing I would have changed about this dish is I would have had less of a biscuity topping, so maybe cut the biscuit recipe down, or don't use all of the dough.

recipe courtesy of Rachael Ray magazine

Lemon Chicken Fricassee with Biscuit Topping

8 skinless, boneless chicken thighs (about 1 3/4 lbs.), quartered
salt and pepper
1/2 c. plus 2 Tbsp. vegetable shortening, chilled
1 onion, chopped
1 clove garlic, finely chopped
2 c. plus 2 Tbsp. flour
1 14.5-oz. can chicken broth
1 c. frozen peas and carrots
grated peel and juice of 1 lemon
1 Tbsp. baking powder
1 c. plus 2 Tbsp. buttermilk

1. Preheat the oven to 425. Season the chicken with salt and pepper. In a large, ovenproof skillet, heat 2 Tbsp. shortening over medium-high heat. Add the chicken and cook, stirring, until browned, about 5 minutes. (I had to do this in two batches) Add the onion and garlic and cook, stirring, until softened, about 5 minutes. Stir in 2 Tbsp. flour and cook, stirring, for 2 minutes. Add the broth and bring to a boil, scraping up any browned bits. Stir in the peas and carrots, lemon peel and lemon juice. (Don't thicken up the sauce too much, it will thicken more in the oven)
2. In a bowl, combine the remaining 2 c. flour, the baking powder and 1/2 tsp. salt. Using your fingertips, rub the remaining 1/2 c. shortening into the dry ingredients. Stir in 1 c. buttermilk to form a dough. Transfer to a floured surface and roll out 1/2 in. thick. Using a 3-in. cookie cutter, form 8 biscuits (maybe 6 if you don't want it too bready)
3. Top the chicken mixture with the biscuits and brush the dough with the remaining 2 Tbsp. buttermilk. Bake until browned and cooked through, about 25 minutes.