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!

Chicken Pot Pie Spaghetti Bolognese

Air Fryer Fish Tacos 

Welcome to a new week of dinners plus some tips on how to create a prepper pantry.



It's a great idea to stock up on bulk items when you can... things like rice, beans, canned goods, and other staples that could help your family if the world is to face any food shortages. In today's video I talk you through our pantry stocking resources. I buy our bulk foods from Costco, Amazon, and restaurant supply stores.




Many people don't realize you can get many bulk foods delivered to your home on Amazon. I'm leaving a link to my Amazon store here which has an entire section devoted to the prepper pantry. Also mentioned in the prepper pantry section is my discovery of Fire Cider.

Also, the Apple Cider Vinegar Gummies are on sale right now for 10% off with code dailyconnoisseur

Now, let's have a look at the recipes.



Pastrami Sandwiches
Ben and I have been craving The Hat, which is a Southern California restaurant known for their pastrami sandwiches and chili cheese fries (I know... I know...)
We decided to recreate the dish at home. I toasted some hoagie rolls in the oven, then slathered them with yellow mustard. On the stove, I heated up the pastrami (purchased from the grocery store). I placed the pastrami on the rolls and added a layer of sliced pickles.

Chili Cheese Fries I sliced 3 large potatoes in my French fry slicer and soaked them in water for 15 minutes (this step is essential). Then I drain the water, pat the fries dry, and add 2 Tbs oil, 1 Tbs paprika, 1 Tbs garlic powder, and salt and pepper (whatever amount you feel comfortable with). Then I place them a pre-heated air fryer on the French fry setting. (All air fryers are different, so follow the instructions on yours... this is the Air Fryer I have.)

I topped the French fries with cooked chili (previously made), shredded cheddar cheese, and diced onion. We serve pepperoncinis on the side and honestly... this was better than The Hat! :)



Oven-Cooked BBQ Ribs
We normally grill our ribs on the BBQ outside, but today I tried a new technique I learned from Mandy in the Making's channel (Tell Mandy I said, "hello"). After placing a dry rub on the ribs, I tented them on a cookie sheet with aluminum foil and placed them in the oven at 300 degrees F (If I were to change it, I would cook them at 275F as Mandy suggested). We let these cook for 3 hours. Then I pulled them out and brushed BBQ sauce on top and finished them off uncovered, under the broiler for 15 minutes (Depending on. your broiler, broil for 5 to 15 minutes... check every 5 minutes to make sure you don't burn the ribs).

Creamed Spinach I don't normally measure my ingredients when I cook so this time, I made too much cream sauce. Always remember that spinach cooks down to nearly nothing, so plan accordingly. I will leave the proper measurements here for your reference. Sauté 20 oz of spinach in a lightly oiled pan until fully cooked. Combine 4oz cream cheese, 1/4 cup heavy cream, 1/4 cup shredded mozzarella cheese, and 1/8 cup shredded parmesan in the same pan the spinach was cooked in. Cook on low heat until the sauce is melted nicely. Once the sauce is warm and mixed together completely, add the cooked spinach and season with salt and pepper.


Taco Salad
The kids could probably eat tacos 4x a week. I do tend to burn out on them. So while I made beef tacos for the rest of the family, I made a taco salad for myself. I used a freezer meal for this one. I like to prepare large batches of ground beef taco filling and freeze it in separate portions. I cooked this freezer meal in a slow cooker on low for four hours and it was ready to use.

I placed tortilla chips on the bottom of the plate, topped with lettuce, the taco filling, corn, sliced olives, sliced tomatoes, shredded cheddar cheese, sliced red onions, and crushed tortilla chips on top. I squeezed the salad with lime juice and topped with Ranch dressing. Delish!


Instant Pot Split Pea Soup
When I was a child, the drive to my Grandmother's house seems to take forever. Our trip was always marked as half finished when we passed a restaurant called, Anderson's Pea Soup. Every time we drove past that restaurant, I craved a bowl of pea soup! I re-created it here in the Instant Pot.




Shrimp Scampi Linguini
This is a very quick and easy pasta dish that the whole family loves. There are many variations to this, I am leaving a recipe card for today's variation down below.



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Mont Kiji Secret Garden scarf
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Jeans by Mott & Bow JLS10 for 10% off
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Red Nail polish Londontown (Changing of the Guards) JenniferS 25% off
Lilysilk white blouse Daily12 for 12% off
Pearl bow scrunchie SKYE Jennifer20 for 20% off

🍂 Featured in the video
Meal planning notebook/ grocery list
Instant Pot
Air fryer
French fry chopper
lemon juicer
Herb cutting board and chopper (similar) (Many people have asked about my herb chopper. It was a gift from my parents and I've had it for over a decade. I have linked a similar one here.
Cast iron skillet
Blue & white Churchill plates