Carolyn H. | the dinner shift
feeding a fam after 5 | fresh, unfussy, feel good food mom of boys | culinary RD | dinner realist |📍CLE, OH

Rosé Sangria

My Recipes
Build Your Own Bowl Night. The boys are old enough now that I’ve started encouraging them to serve themselves most nights, which is THE biggest test of my dinner hour patience. It’s messy and slow and messy. But they are totally digging this freedom, so it’s worth the extra clean up (except when it’s not ????). Eventually they’ll be able to better gauge how much they want/need, but for now they’re doling out enough to feed Michael Phelps on training day. #scoopingisfun #tongsarefun #somuchcheese
Sheet Pan Supper...The love child of my favorite cooking methods for flavor (roasting) and sanity (one pan). 🧡💛💜
Build your own open-faced eggs-in-leftover-chili-purgatory sandwiches? 🤷🏻‍♀️ I’m reaching with that one. But really, leftover chili is a veritable love nest for eggs. Serve atop satisfying carbs of choice (tortillas work great, too) and sweeten the deal with avocado and cheese. • To make this I brought leftover black bean chili to a simmer then dropped in eggs. Covered and continued to simmer for about 5-6 minutes or until whites were just set.
I’ve been working on a few recipes that require minimal prep/chopping, if any, and use a few weeknight-friendly convenience items. And I need to know. Are you a full-on crust-to-the-edges person or do you roll with the drop biscuit approach? #chickenpotpie
Nothing says weekend like Chicken Parmesan, except this one comes together without a lot of fuss on a Monday (womp) in ONE PAN and in 30 MINUTES. You can always serve this with pasta, but if I’m just not up for boiling water, we’ll eat this alongside roasted green beans or broccoli (since the oven's on) and garlic toast for dipping. 💃🏻 • Weeknight Chicken Parmesan • 4 T olive oil, divided 1 peeled garlic clove 1 cup panko breadcrumbs ¼ cup grated parmesan cheese 2 tsp dried Italian seasoning 1 ½ tsp kosher salt ¼ tsp ground black pepper 2 lb chicken breasts (about 6) 1 24 oz jar favorite marinara sauce 3 slices provolone or mozzarella cheese, halved • Preheat oven to 425. • In a small dish, microwave 2 T olive oil along with the garlic clove for 15 seconds. Discard garlic and pour the oil onto a shallow plate. • On another shallow plate, mix together panko, parmesan, herbs, salt and pepper. • Dip each chicken breast first into the oil, then breadcrumbs to cover all sides. • In a large 12-inch skillet, heat remaining 2 T olive oil over medium heat. Brown chicken on one side for 3 minutes (do not move), then flip and cook for 1 minute. Pour marinara over chicken and transfer to preheated oven. • Bake for 15 minutes, then top each chicken breast with half a slice of cheese and return to over for 3-5 more minutes, or until chicken is cooked through. • Remove from oven and allow to sit 5 minutes. Serve alongside roasted green beans and a hunk of garlic bread (or pasta).
My kids were happy about this “chips for dinner” situation. Fridge clean-out night, nacho edition. A really delicious way to use up the last of the chili. #leftovers #nachos
Sitting here wondering how many ways I can spin this “food on toast” gig for future Mondays. Because when dinner comes together in less than ten minutes on everyone’s favorite day of the week, you don’t question the math. • Italian Tuna Melts: I prepped some tuna salad yesterday during meal prep and upgraded it with a little garlic, fresh lemon juice, and Italian seasoning. Tonight I slapped it on some grainy bread, topped it with fresh tomato and basil (for the grown-ups), and provolone, and broiled it.
Third round of testing on this one - One Pan Sausage with White Beans and Kale. Doubled the breadcrumb-parm topping. Yep, that was it. #comingsoon #ifyouregoingtoeatcheese #doubleit
Caleb’s vote this week: Lettuce Wraps. I think he’s just in it for permission to eat with his hands, an excusable mess, and the peanuts. 😋 • Jokes at the expense of my 7-year-old aside, these Thai Chicken Lettuce Wraps are a weeknight staple and one of our faves. Prep the chopped vegetables and sauce up to 3 days in advance and this comes together in under 15 minutes. • Recipe! 👉🏻In a large skillet or wok, brown 1 lb ground chicken in 2 T olive oil over medium heat. When it’s nearly cooked through, add ½ cup each finely chopped red bell pepper, carrot and green onions. Continue cooking for 3-4 minutes. • In the meantime, make your sauce: In a small dish combine 2 T soy sauce, 1 T peanut butter, 1 T rice wine vinegar, 1 tsp toasted sesame oil, 1 tsp roasted red chili paste (in Thai foods aisle), ½ tsp ground ginger and 1 T water. • To the pan, add 1 T minced garlic and saute 30 seconds, followed by the sauce. Continue cooking for 3-4 minutes, or until the sauce has slightly reduced, the chicken cooked through, and the carrots are crisp tender. Remove from heat and stir in a large handful of chopped cilantro and juice of ½-1 lime. • Scoop mixture into butter lettuce or romaine leaves. Top with crushed peanuts.