What's for Dinner? Delicious Fall Meals from our Meal Plan | Family of 6
Welcome to a new Dinners of the Week video on The Daily Connoisseur. I'm sharing the highlights from our meal plan for the past two weeks in today's video.
You can find the printable recipes down below. I hope today's post gives you some great ideas for your family.
BBQ Lime Cod with Coconut Rice
This recipe was given to me by my neighbor who is an excellent cook. Her family is from Mexico and one afternoon she told me about this marinade her family love to put on fish that she has enjoyed since childhood. She explained that it was a combination of BBQ sauce, mayonnaise, and lime juice. I thought it sounded like an odd combination but she assured me it was delicious. They like this over fish and shrimp. My neighbor couldn't give me the exact recipe because she cooks from intuition, so I came up with my own, and it turned out so good. She was right!
BBQ Lime Cod with Coconut Rice
Ingredients
- 1 cup bbq sauce
- 1/4 cup mayonnaise
- juice of one lime
- 1 1/2 - 2 lbs of cod
- salt and pepper to taste
- 4 rice cooker cups of white rice
- (a rice cooker cup is around 3/4 cup)
- One 14 oz can of coconut milk
- water
- shredded coconut
Instructions
- Mix the bbq sauce, mayonnaise, and the juice of one lime together. Season the fish with salt and pepper to taste. Brush the marinade on the fish and allow to marinate for 20 minutes to one hour. Bake in a preheated oven at 400 degrees F for 20 minutes or until the fish is cooked through. Finish off under the broiler for 2 minutes, if desired. Serve with coconut rice and steamed vegetables.
- Place 4 rice cooker cups of rice in a rice cooker. Add one can of coconut milk and add water until the four cup line is met in your rice cooker. Cook until done. Meanwhile, toast the shredded coconut in a hot pan until browned. When the rice is cooked, serve with shredded coconut on top.
I regularly make chicken pot pie during the fall and winter seasons. I've made this for you before on the channel as a freezer meal. Today I show you how I make one batch for dinner tonight and enough to freeze for a future meal. This time I use pre-made puff pastry, which is delicious and makes the pie easy to construct on a busy weeknight.
Chicken Pot Pie
Ingredients
- 1 Tbs extra virgin olive oil
- 1 large onion, chopped
- chopped carrots and celery (2- 3 cups total)
- 4 large chicken breasts
- chicken broth
- Season-all or other favorite seasoning
- 1/2 cup butter
- 1/2 cup flour
- 3 to 4 cups reserved chicken broth
- chicken bouillon (optional)
- puff pastry
Instructions
- Place the chicken in the slow cooker and pour chicken broth until covered. Cook on low for 8 hours. When the chicken is cooked, remove from the slow cooker (reserving the broth). Place the chicken in the Kitchen Aid mixer and beat until shredded. Meanwhile, brown the chopped onion, celery, and carrot in olive oil in a hot pan on medium heat until the vegetables are softened and browned. In large stock pot, melt the butter. Add the flour to create a roux and cook until the flour is incorporated in the butter and the floury taste has cooked off. Add 3 to 4 cups of chicken broth from the slow cooker (add bouillon, if desired for extra flavor). Cook until a thick sauce forms. Add the cooked vegetables and shredded chicken. Season with salt and pepper or your favorite seasoning (I like to use Season-All). Add half to a greased casserole or pie dish. Roll out a thawed puff pastry on a floured board. Place the pastry on top of the pie filling. Cut slits into the top of the pie and brush with egg wash. Cook at 350 degrees F for 30 minutes, or until the pastry is browned. Take the other half of the chicken filling and freeze for a future occasion. Enjoy.
This is my mother's spaghetti bolognese recipe... and my mom is the best cook ever. She cooks from intuition too so I've had to guess at the exact elements of this recipe to make it just like hers. It's not quite as good as hers, but she approves. The kids love this dish especially, and it's great served with garlic bread and a side salad. The plate featured in this photo is Spode Woodland china DCHOL10 for 10% off (some exclusions apply).
Spaghetti Bolognese
Ingredients
- 1 Tbs extra virgin olive oil
- 1 large onion, chopped
- 3 to 4 cloves of garlic, crushed
- 1 lb ground beef
- salt and pepper to taste or 1 tsp Morton's Season- All
- 1 28oz can of whole tomatoes (San Marzano are my favorite)
- 1 15oz can of tomato sauce
- 1 Tbs Italian herbs
- Parmesan cheese
- one package spaghetti or angel hair pasta
Instructions
- Cook onion in oil until browned. Add the garlic and cook for one to two minutes. Add the ground beef and cook until brown. Drain the fat and return to pan. Season the beef with salt and pepper or your favorite seasoning. Add canned tomatoes and sauce to the pan. Add Italian herbs and simmer for a minimum of 30 minutes. Add a half a cup of water if the sauce cooks down too much. Cook pasta according to directions on the package. Drain. Add the pasta to the sauce. Serve with shredded parmesan cheese.
This was my first time making fish tacos with the air fryer. And while I messed up the order of the fish batter, they still turned out great! I highly recommend these delicious fish tacos. I looked up the recipe on how to fry fish from the air fryer handbook that came with my machine. I added the taco seasoning to the flour to make this more appropriate for tacos.
Air Fryer Fish Tacos
Ingredients
- 1 lb cod cut into 1 inch chunks.
- 1/4 cup all-purpose flour
- 1 Tbs taco seasoning
- 2 eggs, beaten
- 2 cups panko bread crumbs
- non-stick cooking spray
- corn tortillas
- 2 limes, cut into wedges
- shredded cabbage
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- juice from one lime
- 1 tsp garlic powder
- salt and pepper
Instructions
- Please note: All air fryers are different. Please follow the instructions for your air fryer. I have the Cosori air fryer.Mix the flour and taco seasoning in a bowl. Coat each piece of fish in the flour mixture, then dip in the beaten eggs, and roll in the breadcrumbs. Preheat your air fryer to 350 degrees F and press start. Spray the fish on both sides with the cooking spray. Place into the basket of the air fryer. Select frozen foods and place cook time at 6 minutes. Press start. Shake the basket halfway through cooking. Meanwhile, mix the sour cream, mayonnaise and lime juice together. Season with salt and pepper. Fry the corn tortillas lightly in vegetable oil in a frying pan. Top with the air-fried fish. Top with shredded lettuce and the sour cream sauce.
I guess we were all feeling like Mexican food this week! The last meal featured here is carne asada burritos. I am not providing a recipe card here because I do not have a carne asada marinade to share with you. We buy our carne asada steak already prepared from Trader Joe's. Ben grills it on the BBQ and slices it into thin strips. I fry the floured tortillas until crispy. We top with the steak, homemade guacamole, salsa, shredded lettuce, and cheese. I served this with a side of steamed corn, served with butter and season-all.
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Comment of the Week
Jessica writes, "What a wonderful post Jennifer. I loved hearing your 'behind the scenes' thought process in regards to all the aesthetic decisions. A beautifully laid table truly marks a special occasion, and makes it all the more memorable to those who share in it. I had never thought of using bay leaves in place of more conventional flowers and greenery, but you have inspired me! I placed a large vase full of leafy rosemary on the dinner table last night and received many a comment on the attractive aroma the arrangement gave off. Thank you for reminding me that where there is a creative will, there is always a way!" - Jessica
Hi Jessica,
When the roses are not in bloom, I certainly miss them, but it's fun getting creative with unconventional choices like the bay leaves. I like to use rosemary and lemon verbena too. Any green tree or shrub with interesting leaves would work. If you do a similar arrangement, let us know how it goes!
Thank you for watching today's video. I hope you enjoyed seeing our meals of the week. Let us know what recipes you have been enjoying lately. If you've made any of the recipes from my videos please let us know how they turn out. I look forward to hearing from you!
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