What’s For Dinner? Volume 3

TMae from Life v. 2.0 claims she’s going to use my shopping list from my iPhone photo post to buy all the ingredients to make these. Which you could, in theory. I’m just impressed anyone can READ that list.

1. Herb Cheese Crusted Salmon (recipe below) served with couscous
2. Chocolate Chip Oatmeal Cookies – Tasty Kitchen (made with butterscotch chips)
3. Drip Beef Sandwiches – The Pioneer Woman
4. Pasta el Pomodoro – The Kitchn (I used canned tomatoes and stretched it to feed four with extra canned sauce)

5. Sour Cream Enchiladas – The Pioneer Woman  (I added shredded chicken)
6. Chicken Bacon Ranch Macaroni and Cheese – Tasty Kitchen (not as good as it sounds)
7. Chicken Crescent Rolls – Tasty Kitchen (DEFINITELY my favorite from the week)
8. Beer Braised Beef with Onions – Tasty Kitchen (also not as good as it sounds)

And on the 8th day, she rested:

Don't be fooled by the picture - this was just my first helping.

Takeout pizza from Engine 6 Pizza Company

It looks like 8 meals but was only 7 because one is cookies. But I also baked the Carrot Apple Muffins this week, so when you put it all together I did a LOT of cooking. I didn’t really have to, because every meal created leftovers that are currently still in the fridge (and will probably be fed to the dog)(Except for the enchilada, I ate those for lunch)(Oh and the spaghetti, we had people over for dinner so it fed 4 easily), so if we were a leftover-eating family we could have had those at least twice. What did you have for dinner this week?


Herbed Cheese Crusted Salmon

4 6 to 8 oz salmon fillets (skin or no skin, it’s your preference)
2 tablespoon lemon zest
1 5.2 oz container semisoft cheese with garlic and herbs (I use Allouette)
Sea salt or salt
1 cup breadcrumbs
1/3 cup freshly shredded Parmesan cheese
¼ cup butter, melted
2 Tbsp. pine nuts, toasted

1. Rinse fish; pat dry. Preheat oven to 425 degrees F.  In a small bowl combine semisoft cheese and lemon peel. Cut each fillet almost in half to make a pocket, but be careful not to cut all the way through. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan.

2. In a small bowl combine bread crumbs, Parmesan cheese, butter, and pine nuts; sprinkle over fillets, pressing lightly. Bake, uncovered, about 20 minutes or until salmon flakes when tested with a fork.

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15 Responses to “What’s For Dinner? Volume 3”

  1. Krista says:

    I can’t wait to make those crescent rolls. I’ve been thinking about them since you tweeted it a few days ago. Thanks for posting!

  2. Lisa says:

    Any suggestions of pine nut substitutions for the salmon? My husband is allergic to pine nuts (but not other nuts). Everything looks delicious!

  3. Other Erin says:

    That all looks pretty delicious. I’m all for 8th day resting but if you ever want to combine the deliciousness of pizza with the feeling of accomplishment one gets from making dinner (instead of say, having a few beers and some cheese with crackers….) I suggest this (from my awesome friend Sarah). Three favorite things about this: 1)The biggest time component is waiting for dough to rise 2)A fancy mixer will do all of the kneading for you 3) it freezes really well, make a bunch for the freezer and take it out for about a hour and then you are ready to stretch it over a cookie sheet and add toppings.
    Also if you love pizza (like me) doing this saves a serious chunk of change.

    2 ½ t yeast
    1 cup warm water
    1 t honey
    1 T olive oil
    3 cups flour
    1 t salt

    Dissolve yeast in warm water in a large bowl. Add honey and olive oil and stir to combine. Add salt and 2 ½ cups of the flour. Use the other ½ cup of flour to knead (mixer with paddle attachment!) the dough for 10 minutes, adding more flour as necessary until you have a smooth, elastic ball. Transfer dough to clean, lightly oiled bowl, cover with plastic wrap and let rise in a warm place for about 45 minutes. Divide the dough into two equal balls and shape by gently pulling down the sides of the dough and tucking each pull under the bottom of the ball. Put the balls on a tray and cover with plastic wrap and let rise for an additional 30 minutes. (If freezing, do so here) Preheat oven to 450. Place ball of dough on a lightly floured surface, and gently press dough into a circle, leaving a slightly thicker rim. Brush lightly with olive oil and transfer to a cornmeal(or tapioca) dusted baking sheet. Top with sauce, cheese and toppings of your choice. Bake for about 10-15 minutes, or until edges of crust are golden.

  4. Kimberly says:

    Hubby is really enjoying all the cooking talk lately because it is motivating me to get to work in the kitchen. We cooked/baked more this week than I think I’ve done in the 3 months since O was born!

  5. molly says:

    #1. Why the eff are you torturing me with these photos. I cannot cook for the life of me but I want all of this.

    #2. Mmmmm, cookies!!!

  6. Sarah-Anne says:

    you go, mama! cookin’ up a storm, i see, and making me hungry in the process.

  7. Robyn says:

    oh how i miss engine #6! it look us a long time to find pizza we liked in CT, and now i miss it!

  8. michgal18 says:

    Really? You are no longer allowed to write posts about being a bad mom or wife, b/c this is ridiculous. I’m going to use the fact that I work as my excuse why I can only manage to make dinner 2-3 nights a week!! This is seriously impressive.

  9. I love this post! I’m so glad you shared. I think I’m going to have to make 2 of your items from the week, the beef drip sandwiches (were they tasty?) and the chicken crescent rolls. They look amazing! I’m a little afraid of the sour cream enchiladas because I just started eating sour cream recently. But they look SO good!

    Your week in food DEFINITELY blew mine out of the water. I only had one real win this week, which was a slow cooker brisket w/ onions that we ate wrapped in flour tortillas. Nom.

  10. TMae says:

    YUMMMMMMM. And I’m totally making these this week.

  11. Brigid Keely says:

    Every time you do one of these posts I think about how I should photograph and post my own recipes. I cook a LOT and a lot of it is super tasty AND super easy. My kitchen is incredibly ugly, though. :C

    I made macaroni and cheese last night in my knock-off-la cruesette, but other than that this week’s cooking has been really light because I’ve been sick. I’m getting back on the meal-plans-and-hot-meals deal next week, though.

  12. Meagan says:

    So I spotted the Chicken Crescent Rolls & had to try ’em. I made ’em… & they turned out pretty bland after they came out of the oven, but the mixture (batter?) tasted just fine. Did you add any more spices other than what the recipe calls for?

    I’m going to make it again & perhaps double up on the spices to bring them to the forefront & give my taste buds an explosion of flavor, instead of a *poot* dud.

    • bebehblog says:

      Oh I TOTALLY forgot to mention I used the leftover Allouette garlic & herb cheese from the salmon instead of cream cheese. They make half a dozen different flavors and any of them would definitely make the chicken less bland. Sorry I didn’t mention it before!!

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