weekend meals

These Salmon Sushi Bowls have all the delicious flavors of your favorite salmon roll in a delicious bowl!  Topped with a spicy sriracha mayo and ginger soy dressing, it&#x27;s a flavor explosion!

Salmon Sushi Bowls

½ pounds wild caught salmon

avocado (sliced)

cucumber

onion

nori

sesame seeds

sushi rice (see recipe below)

sriracha aioli (see recipe below)

soy ginger dressing (see recipe below)

short grain white sushi rice (such as Cal-Rose)

water

rice vinegar

sugar

salt

soy sauce

sesame oil

ginger root

garlic

mayonnaise

sriracha (to desired spiciness)

Bake salmon according to package instructions, or if not using packet roast on a baking sheet at 425°F for 20-30 minutes, or until cooked through.

Prepare Sushi Rice.  Rinse the rice until water runs clear.  Add to water in a medium pan, stirring a few times until water comes to a boil.  Cover and reduce heat to low.  Cook for about 20 minutes, or until water has evaporated.  Allow rice to cool slightly.

In a small bowl, mix the rice vinegar, sugar and salt.  Heat in the microwave for about 30 seconds, then stir until sugar and salt are dissolved.  Pour vinegar mixture over the rice and stir until combined.

Prepare the sriracha aioli by stirring together the mayonnaise and sriracha, set aside.

Prepare the soy ginger dressing by stirring together the soy sauce, rice vinegr, sugar, sesame oil, ginger and garlic.  Whisk until sugar is dissolved.  Set aside.

To assemble Salmon Sushi Bowls, add sushi rice to the bowl.  Top with a portion of salmon*, avocado, cucumber slices, green onion slices, and a few pieces of nori.  Drizzle with sriracha aioli and soy ginger dressing.  Garnish with sesame seeds if desired.

These Mediterranean Lamb Bowls are an easy and healthy ground lamb recipe with exotic Mediterranean flavors to spice up dinner any night of the week!

Mediterranean Lamb Bowls

lamb

olive oil

garlic, finely minced

paprika

allspice

red pepper flakes

ginger

salt (to taste)

pepper (to taste)

fresh mint, chopped (plus more for garnish)

flat leaf parsley, chopped (plus more for garnish)

Turmeric Rice (or other rice of choice)

Spiced Ground Lamb

tomato (diced)

hummus (homemade

feta cheese

pita bread (optional, for serving)

Heat a large saute pan over medium heat. Add olive oil.

When oil is hot, add onions and garlic.  Sauté for 5 minutes, until starting to soften.

Add ground lamb.&nbsp; Brown lamb until cooked through.

Add paprika, allspice, red pepper flakes, ginger, salt and pepper.  Mix until fully combined, cook for 1-2 minutes.  Remove from heat and stir in fresh herbs.

To Make The Spiced Ground Lamb:

In a bowl, layer Turmeric Rice, then top with some of the spiced ground lamb, tomatoes, cucumbers, hummus and feta.&nbsp; Sprinkle with more fresh mint and parsley if desired.

To Assemble Bowls

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This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Easy Chicken Ramen

onion (sliced)

garlic (pressed

chili garlic sauce

oyster sauce

fish sauce

shiitake mushrooms (stems removed and sliced)

baby bok choy

boneless (skinless chicken thighs)

chicken broth

yakisoba noodles*

eggs

green onion

cilantro

lime wedges

Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.

Prepare an ice bath by filling a bowl with ice and water.

Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don&#x27;t leave in the broth very long before serving or the egg will overcook).

To Prepare The Ramen Egg:

If using fresh noodles:

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn&#x27;t need to). Set aside.

(If using another type of noodle, follow package instructions)

To Prepare The Noodles:

Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don&#x27;t burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.

When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.

Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Prepare The Soup:

In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

To Serve The Ramen:

This Mexican Grilled Flank Steak Salad with Honey Lime Dressing has a smoky spiced grilled flank steak, charred corn, grilled onions, creamy avocado and a zingy honey lime dressing. Quick to make inside on the stove or outside on the grill!

Mexican Grilled Flank Steak Salad with Honey Lime Dressing

flank (about

chili powder

smoked paprika

cumin

black pepper

onion powder

garlic powder

lime juice

honey

pepper (or

baby greens

cherry tomatoes (sliced in half)

corn

olive oil or butter

pepper

Mix together the ingredients for the rub and then rub it evenly over both sides of the steak. Allow steak to sit for about 15 minutes.

Prepare Charred Grilled Corn (instructions HERE). After corn is done, slice kernels off of the cob with a sharp knife.

If Grilling On An Outdoor Grill:

Thread a wooden skewer crossways near the top of the onion and then slice off a 1/2 inch slice. Repeat until you have 3-4 slices that are no more and 1/2 inch thick, each with a skewer threaded through it, to keep it from falling apart. Brush slices with olive oil and season with salt and pepper. Grill over cool side of the grill, flipping a few times to keep from burning. Remove when tender and golden (about half an hour)

To Grill Onions On Outdoor Grill:

Grill on an outdoor grill over hot side of the grill. Grill for about 5 minutes on the first side, flip and grill for about 3 more minutes, or until internal temperature reaches desired level. Remove from grill and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.

To Prepare Steak:

Preheat oven to 425°F

Dice onion and slice kernels off of corn. Spread corn kernels and onion in an even layer on a large, foil lined baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper. Roast until soft and starting to turn golden, 20-25 minutes.

For steak, heat a grill pan over medium heat, grill 5-8 minutes per side or until internal temperature reaches desired level. Remove from pan and cover with foil, allow to rest for 5-15 minutes before slicing. When ready to slice, be sure to slice against the grain into thin slices.

If Preparing Indoors On The Stove:

Combine all dressing ingredients in a jar with a tightly sealed lid. Shake until fully combined.

To Make The Dressing:

Fill a bowl with mixed greens, top with corn, onions, tomatoes, avocado, steak slices and drizzle with dressing.

To Assemble The Salad:

This is the easiest slow cooker pulled pork, but it tastes unbelievable!  Make a huge batch and freeze some of it to put on sandwiches or pizza, in soup, tacos, fried rice and more!

The Easiest Slow Cooker Pulled Pork

pork shoulder roast (Boston Butt, around 4 pounds)

kosher salt

Season the roast all over with kosher salt. Place in slow cooker and set to low. Cook for about nine hours.

When cooked remove from slow cooker and allow to cool slightly. If desired, remove any large pieces of fat - they should be very easy to remove at this point. Using two forks, shred the meat.

This simple Shrimp and Chorizo Paella is easy to make, has classic Spanish flavors and is an impressive crowd pleaser.

Shrimp and Chorizo Paella

rice

chicken stock

onion (diced)

garlic (minced)

tomato paste

saffron threads (2 pinches)

turmeric

red chili flakes (or 2 chili de arbol)

kosher salt*

shrimp

parsley

Heat a large paella pan (or large saute pan) over medium heat. Add the olive oil. When oil is hot, add the onion and saute for 5 minutes, until onion is softened and turning golden. Add the garlic and saute for 30 seconds.

Add the tomato paste and continue to cook until it is completely mixed in and the onions are rust colored, 2- 3 minutes.

Add the salt, paprika, chili flakes, turmeric and saffron, stir to incorporate.

Add the rice and stir fry until the rice is completely coated with the oil and spices.

Stir in the stock. Bring to a simmer.

Reduce heat to low and simmer for 10 minutes.

Add in the sliced chorizo and cook for about 5 more minutes.

Arrange the shrimp on top. You may need to press the shrimp into the rice with a spoon so that they are almost covered with the remaining liquid. Cook for 5-10 more minutes or until liquid is evaporated.

Sprinkle parsley on top and serve.

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Spanish Rice Dish Paella Recipe ‐ This simple Shrimp and Chorizo Paella is easy to make, has classic paella ingredients with all Spanish flavors. Feed and impress a crowd with this paella recipe!

SHRIMP AND CHORIZO PAELLA

This delicious Slow Cooker Pork Carnitas recipe is tender and juicy, yet simple to make.  Mexican pulled pork is great to have on hand for carnitas tacos, burrito bowls, salads, sandwiches and more.

Slow Cooker Mexican Pulled Pork

pork shoulder roast

lime

oregano

kosher salt (plus more to taste)

red chili flakes

Mix together the chili powder, cumin, paprika, salt, oregano and red chili flakes, set aside.

Add the chopped onion and garlic to the slow cooker with the tomato paste, lime juice, and just 1-2 teaspoons of the spice mixture.  Stir everything together until fully mixed.

Sprinkle the rest of the spices all over the chuck roast, patting to help it stick to the meat.

Place the meat on top of the onion mixture and set cook on low for 8-9 hours. Total cooking time will vary for different roasts.

After meat has cooked, use two forks to shred the meat, removing any large pieces of fat or gristle as you find them.   (If the meat is still too tough to shred, it needs to be cooked a little longer.  Cook for an additional 30-60 minutes and check it again.)  Stir to mix well with the sauce.  Cover and continue to cook on low for another 30-60 minutes.

Before serving stir well again to mix the meat with the sauce.  Taste meat and season with more salt to taste.

Optional Step: To create crispy carnitas, heat a heavy skillet (cast iron is best) over medium high heat.&nbsp; When pan is hot, add 1 tablespoon of oil.&nbsp; Add the carnitas in batches, careful not to crowd the pan.&nbsp; Drizzle a few tablespoons of the cooking liquid from the crock pot over the meat as it fries.&nbsp; Once bottom is crispy, turn the meat, until desired crispiness is reached.

This Creamy Parmesan Basil Chicken Recipe is a quick chicken breast recipe that tastes like it came from a restaurant!  This one pan chicken dish is easy to make for a weeknight dinner, and is full of so much flavor!

Creamy Parmesan Basil Chicken Recipe

chicken breast (2 large breasts)

butter

red peppers

heavy cream

basil leaves

fresh grated parmesan

white wine (or chicken stock)

black pepper (to taste)

Cut breasts in half lengthwise, pound to even thickness

In a large non stick pan on medium-medium high heat, melt 2 tablespoons butter.  Season chicken with salt and pepper, then sear, 4-5 minutes on each side, until just cooked. Remove from the pan and set aside.

In the same skillet add 1 tablespoons butter. Add onion, garlic, peppers, paprika, red chili pepper flakes, salt and pepper.  Saute for about five minutes, until onions and peppers are softened.

Add wine to deglaze the skillet and bring to a gentle simmer until reduced by half.

Reduce heat to medium low. Add cream to the skillet and stir until a creamy sauce forms. Taste and adjust seasoning with salt and pepper. Add Parmesan, stir until melted into sauce. Stir in basil, simmer until wilted, 1-2 minutes.

Add chicken back to the skillet,&nbsp; allow to warm up if needed.&nbsp; Serve.

Double the cook means double the flavour when it comes to these twice-cooked pork ribs! Tender on the inside yet crispy on the outside, these handheld morsels are made for sharing with friends and family. Served with pineapple hot sauce on the side (make it as mild or spicy as you dare), and you’ve got the best pork ribs recipe ever.

Twice-Cooked Pork Ribs with Pineapple Hot Sauce

pork

tsp white peppercorns, crushed

4cm (1.5”) piece ginger, peeled, finely diced

garlic,

mirin

brown sugar

tbsp honey

tsp salt

potato starch (or cornflour/cornstarch)

vegetable oil,

Pineapple hot sauce

pineapple,

lime, juice only

habanero

coriander

white vinegar

white sugar, plus extra if needed

sea salt

1.Preheat oven to 160°C (320°F). Let’s start by making the marinade for the ribs. Using a mortar and pestle, crush the peppercorns, ginger and garlic to a rough paste, then transfer to a large mixing bowl. Add the chicken stock, soy sauce, mirin, honey, brown sugar and salt, then whisk to combine. Place the ribs into the braising liquid and ensure they’re evenly coated all over. You could leave them to marinade for a couple of hours, otherwise they’re good to go straight away.



2.Transfer the ribs to a shallow baking tray and spread out into an even, single layer. Pour the liquid over the top of them. Now cover the ribs with a layer of baking paper, followed by aluminium foil (the double wrap will keep as much steam and moisture in with the ribs as possible to help ensure they get nice and tender). Transfer tray to the oven and cook for 45 minutes, then remove from oven. Turn the ribs over and baste with the cooking liquid, then return to the oven and cook for a further 45 minutes or until tender. Once cooked, remove the ribs from the liquid (this can be discarded) and transfer to a clean tray. Refrigerate until chilled.

Top 32 weekend meals recipes from across the web

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Top 32 weekend meals recipes from across the web

The most viewed weekend meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Salmon Sushi Bowls

Mediterranean Lamb Bowls

Easy Chicken Ramen

Mexican Grilled Flank Steak Salad w...

The Easiest Slow Cooker Pulled Pork

Shrimp and Chorizo Paella

Slow Cooker Mexican Pulled Pork

Creamy Parmesan Basil Chicken Recip...

Twice-Cooked Pork Ribs with Pineapp...

Red Wine Beef Stew

How to Cook Melt In Your Mouth Roas...

Spicy Salami and Three Cheese Pizza...

Ham-broth Ramen Noodle Soup

Immune-boosting Slow-braised Beef

Chilli Lime Grilled Prawns

Yen Ta Fo (Thai Pink Noodle Soup) |...

Cheesy French Onion Ramen Noodle So...

British Fish and Chips, Marion Styl...

15-Minute Japanese Curry Ramen | Ma...

Singapore Katong Laksa | Marion&#03...

Miso Butter Scrambled Eggs | Marion...

Thai Green Curry From Scratch | Mar...

Chinese Black Pepper Beef

Gyoza with Spicy Peanut Sauce | Mar...

Yum Cha Black Bean Pork Ribs

Hoisin Chicken Stir-Fry | Marion&#0...

Fish Head Curry￼

Oven Baked Chicken Parmesan

Moo Ping (Thai-Style Grilled BBQ Po...

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The most viewed weekend meals recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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