What’s for dinner this week?

Delicious, gourmet dinners are on the menu this week. And trust me, they are easy, simple, and family friendly. So without further delay, here’s the menu for this week.

Monday- Bacon Balsamic Linguine
Tuesday- Pioneer Woman’s Perfect Pot Roast
Wednesday- Grilled Salmon & Salty Baked Potatoes
Thursday- Chicken Picatta
Friday- Orange BBQ Country Style Ribs with Sweet Potato Fries
Saturday- Alabama Chicken (my hubby’s go to dinner)
Sunday- Dinner with family or leftovers if there are any!

Bacon Balsamic Linguine

1 lb. linguine or angel hair pasta- we use whole wheat
1 lb. bacon
1/2 med. onion, diced
3 cloves of garlic, sliced
3/4 cup balsamic vinegar
1 cup heavy cream
3 tbsp. brown sugar
Salt and pepper to taste
1/4 cup Parmesan cheese, plus more for garnish
2 tbsp. butter

First, cook your bacon….. look at all that nice fat in the pan. I’d like to think this is the base of this great recipe.

Here’s the bacon nice and cozy on the paper towel, hanging out until it’s ready to go into the sauce in a few minutes. Next throw in your onions.

Cook your onions until they are nice and translucent. A little crispy around the edges from the bacon fat. Yes, I said bacon fat.

Add the cooked onion to your bacon pile to drain the extra fat onto a paper towel.

Next, toast your garlic slices. This brings out such a great flavor. Nice and crispy and golden. Perfect. Remove and add to your onion and bacon pile.

Now, I didn’t say this recipe is low fat by any means. At this point you have drained the extra bacon fat off the skillet, and added the balsamic vinegar- there will be a nice little sizzle. The balsamic vinegar will reduce slightly. Then slowly add your heavy cream . I like to swirl it around my skillet- it’s so pretty! Then whisk together.

To your sauce, add your butter and Parmesan cheese. Whisk gently to combine and heat thru. Do not boil your sauce. Add the brown sugar at this time.

Boil your pasta until it’s al dente. Tender with a bite to it. I prefer to use whole wheat pasta. Honestly it took a little while to get the kids used to it, but now they don’t seem to mind one bit.

Add the onions, garlic and bacon to the sauce and noodles. Toss to coat.

I firmly believe to top most things with more cheese. The finished dish, with more cheese, just before serving.

Chicken Picatta

6 chicken breasts, even thickness
2 cups chicken broth
2 tablespoons capers
2 lemons, thinly sliced
1 tablespoon lemon juice
½ cup flour
3 tablespoons olive oil
Salt and pepper to taste

Dredge the chicken breasts in the flour and salt and pepper to coat well. Heat skillet with oil. Add chicken and brown on both sides. Remove chicken from skillet and add chicken broth and lemon juice. Stir together and allow sauce to thicken. Add lemon slices and capers. Return chicken to skillet to heat through.

One Reply to “What’s for dinner this week?”

  1. I made thst yummy balsamic linguine….mmmm. But you have butter being added and no butter in the recipe. 🙂 I just put a bit in and called it good. Thanks for the recipe Wendy!!! Everyone loved it but Tanner no surprise there and it reheated well which is HUGE for me….I hate leftovers.

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