O U R B E S T B I T E S

JONES & WELLSOURBESTBITES.COM

D E L I C I O U S D I N N E R S I N 3 0 M I N U T E S O R L E S S

INTRODUCTION

When we first started our blog eight years ago, we had

no idea that it would turn into - well - this. It has been

amazing to watch it evolve into something so beyond our

comprehension.

When we sat down and thought about what our readers

really needed from us, the answer came quickly; dinner

ideas. And not just any old dinner ideas, either - we knew

our readers wanted really good dinner ideas.

As busy mothers ourselves, we know that getting a good

dinner on the table every night is no small feat. We've

always believed that some of the best memories occur

around the dinner table, and that good food sets the

stage for so much more. Whether it 's a Dirty Diet Coke

with a peanut butter cookie at midnight (plus a hearty

dose of Gilmore Girls for good measure), or a full-blown

Sunday dinner with all of the fixings, food is an ever-

present backdrop to our l ives, and we know it is for you,

too.

So - here you are. 7 great dinner ideas. We hope these

recipes bring you the yumminess (and joy!) you're

looking for at your family dinner table, l ike they have at

ours.

Happy cooking!

O U R B E S T B I T E S | 2 0 1 6

- Sara and Kate

C O N T E N T S

BBQ Chicken Pizza Roll-Ups. Taking inspirationfrom the humble pizza,fresh BBQ flavors arerolled up in cheesy bitesthat are easy to make andfun to eat!

Shredded Tropical BeefTacos. These tacos cometogether with bright andtropical flavors whilesimmering in a slowcooker.

Thai Peanut Chicken andRice. This is a family-friendly Thai inspired onepot meal bursting with amyriad of fresh andvibrant South East Asianflavors.

Bruschetta Salad. Thisquick and easy saladcomes together in just afew minutes and is tossedin a tangy homemadebalsamic vinaigrette.

C O N T E N T S

Cabbage Roll Soup.A twist on traditionalcabbage rolls, thiscomforting soup -served atop a scoopof hot rice - combineswarm and rich beefand tomato flavors.

Crispy Baked Beefand AvocadoChimichangas.Everyone loves thesesavory Chimichangas,which get crispygolden brownexteriors baking rightin the oven at home.

Easy Orange-GlazedChicken Thighs. Theunsung hero of thepoultry world, thechicken thigh, gets azesty makeover withthis quick and easymeal. O U R B E S T B I T E S

2 0 1 6

Ingredients:

1 package ready-made pizzadough/crust6 tablespoons bbq sauce (that's 1/4cup plus 2 tablespoons)2 cups shredded cooked chicken(rotisserie chicken is great here)1/4 cup diced shallot or red onion1/4 cup sliced, jarred pepperoncinipeppers1 cup shredded cheese1/4 cup chopped cilantrooptional: Ranch or Blue CheeseDressing for dipping

B B Q C H I C K E N P I Z Z AR O L L - U P S

Procedure:

Preheat oven to 425 degrees (ortemperature specified on your pizzadough).

Gently press dough out into arectangle pan, about 9x13. Spreadbbq sauce over dough and thensprinkle chicken, onion, peppers,cheese, and cilantro over top. Roll up(cinnamon roll style) and use a sharpknife to slice into 12 slices.

Place back in the 9x13 (or similar sized)pan, and bake for 20-30 minutes, untilgolden brown on top. Cool for a fewminutes before serving. Serve withranch or blue cheese if desired.

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S L O W C O O K E R T R O P I C A L B E E FT A C O S

Ingredients:

1 2.5-3.5 pounds beef roast (see notesbelow)1-2 tablespoons extra-virgin olive oilkosher salt and freshly ground blackpepper1 orange2 limes, divided (plus more for serving, ifdesired)1 medium red onion, sliced5-6 cloves garlic, smashed1 teaspoon kosher salt1 tablespoons brown sugar2 tablespoons red wine vinegar1 teaspoon chili powder2 teaspoons Sriracha sauceWarmed flour tortillas1-2 avocados, sliced

For the Mango Salsa:2 mangos, cubed (about 2 cups mango)1/2 red onion, minced (about 1 cup redonion)2 cloves garlic, minced1 cup chopped cilantro1 jalapeño pepper, seeded and chopped(leave the seeds in if you want more heat)Juice of 1 limeKosher salt to taste

For the Spicy Sriracha-Lime Greek Yogurt:1/4 cup plain Greek yogurt1 teaspoon SrirachaJuice of 1/2 lime

Procedure:

Heat oil in a heavy pot overmedium-high heat. While the oil isheating, season the beef roast withsalt and pepper. Sear the roast on allsides and then transfer to a slowcooker.

Zest the orange and 1 lime and addthat to the slow cooker, then juice theorange and the lime and add the juiceto the slow cooker. Add the onion,garlic, salt, brown sugar, vinegar, chilipowder, and Sriracha sauce. Cook onlow for 8-10 hours or on high for 5-6 oruntil the meat shreds easily with afork. Squeeze the juice of 1 lime overthe meat and stir; season to taste.

While the beef is cooking, tosstogether the mango salsa ingredientsand whisk together the Sriracha Greekyogurt ingredients and refrigerate untilready to serve.

When ready to eat, spoon theshredded beef into the tortillas. Placethe Sriracha Greek yogurt into a smallZiploc bag and snip off a small corner.Squeeze a little of the Greek yogurtover the beef, then top with themango salsa and avocado slices.

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Ingredients:

2 - 2 1/2 lbs boneless, skinlesschicken thighs1 teaspoon kosher salt1/4 teaspoon black pepper1 1/2 teaspoon ground ginger1/2 teaspoon garlic powder1 teaspoon cornstarch2-3 teaspoons vegetable oil1/2 cup creamy peanut butter3 tablespoons honey or brown sugar6 tablespoons soy sauce (that's 1/4cup plus 2 tablespoons)2 tablespoons fresh minced ginger4-5 cloves garlic, pressed or mincedoptional: Sriracha hot sauce to taste(1-2 teaspoons)6 ounces snow peas1 bell pepper, sliced into 1-inch slicesrice, for servingtoppings: green onionsChopped cilantro2 limes, cut into quartersChopped peanuts

T H A I P E A N U T C H I C K E N & R I C EProcedure:

Preheat oven to 350.

Line a baking sheet with foil and lay outchicken pieces. Use a clean pair ofscissors to trim off any extra fat.

Combine salt, pepper, ground ginger,garlic powder, and cornstarch andsprinkle over chicken. Use clean hands torub spice mixture on all sides.

Heat a large dutch oven (or other heavy,lidded, oven-proof skillet) to medium heatand add oil. Add half of the chicken andcook for 3-4 minutes, until browned. Flipchicken and cook 2-3 minutes more andthen return to foil-lined baking sheet andrepeat with the rest of the chicken.

While chicken is cooking, whisk togetherpeanut butter, sugar/honey, soy sauce,ginger, garlic and hot sauce. (Mixture willbe very thick and probably lumpy, that'sokay.

Remove all chicken from pot and addpeanut butter mixture. Stir for a minute ortwo, constantly stirring and scrapingbrowned chicken bits from the bottomwith a rubber spatula or wooden spoon.Turn heat off, and add chicken back topot, including all juices that accumulated.Cover pot and cook for 20 minutes. Openlid and add snow peas and bell pepper(no need to stir them in.) Cover pot andcook for an additional 10 minutes.

Remove from oven and stir everythingtogether. Serve over rice and spoon extrasauce over servings. Add toppings asdesired.

For the Salad:

10-12 ounces fresh baby spinach1 10-ounce container grape tomatoes,washed1 8-ounce package fresh Mozzarellapearls1/2 cup fresh basil leaves, chopped8 ounces linguineOptional: 1 pound boneless skinlesschicken breasts, marinated in a smallamount of the dressing and grilledOptional: 10 ounces French bread, cutinto 1" cubes, tossed in 2-3 tablespoonsextra-virgin olive oil, sprinkled with salt,and toasted until just brown on theoutside

For the Vinaigrette:

1/4 cup balsamic vinegar2 cloves garlic1/4 teaspoon freshly ground blackpepper1/4 teaspoon kosher salt1/2 teaspoon Dijon mustard1/2 teaspoon white sugar1/2 cup extra-virgin olive oil

B R U S C H E T T A S A L A DProcedure:

To prepare the dressing, combine thevinegar, garlic, pepper, salt, andmustard in the jar of your blender.Blend until smooth, then, while theblender is running, very slowly drizzle inthe olive oil. Set aside.

Prepare the linguine according topackage directions. Drain, rinse in coldwater, and toss in 1 tablespoon extra-virgin olive oil. Set aside.

While the pasta is cooking, toss thespinach, tomatoes, mozzarella pearls,and basil leaves. When the pasta iscool, toss it with the spinach. Drizzlewith about half of the dressing, toss,and then add a little more as needed. Ifdesired, serve with homemade Frenchbread croutons and/or chopped grilledchicken breast.

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Ingredients:

1 tablespoon extra-virgin olive oil1 pound lean (10% or leaner) ground beef1 large onion, chopped3-4 cloves garlic, minced1 tablespoon smoked paprika1 teaspoon kosher salt1/4 teaspoon freshly ground blackpepper1 pound green cabbage, cored androughly chopped2 14.5-ounce cans stewed tomatoes,pulsed in a blender so they're brokendown but not completely smooth1 16-ounce can tomato sauce1 quart (2 cans) beef broth1 tablespoon dried parsley1 tablespoon white vinegar2-3 cups hot cooked rice

C A B B A G E R O L L S O U P

Procedure:

If you're not using leftover rice, preparethe rice.

In a large stock pot, heat the olive oil overmedium heat. Add the ground beef andcook, stirring frequently. When the beef isabout halfway cooked, add the onion,garlic, paprika, salt, and pepper andcontinue cooking until the beef is cookedthrough. Add the spinach and cook,stirring frequently, for 2-3 minutes or untilthe cabbage begins to soften.

Add the tomatoes, tomato sauce, beefbroth, parsley, and vinegar and bring to aboil. Cover and reduce heat. Simmer for20-25 minutes or until the cabbage istender. Season to taste.

To serve, add a scoop of hot rice to eachbowl and then top with the soup.

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C R I S P Y B A K E DB E E F A N DA V O C A D O

C H I M I C H A N G A S

Ingredients:

1/2 tablespoon olive oil vegetableoil, plus a little extra for drizzling1 medium onion, chopped4 cloves garlic1 lb extra lean ground beef1 tablespoon chili powder1 teaspoon smoked paprika1 teaspoon oregano1 1/2 teaspoon cumin1 1/2 teaspoon kosher salt1/2 teaspoon black pepper1 15 ounce can black beans, drainedand rinsedjuice from 1/2 lime2 avocados, pitted and sliced2 cups shredded jack or pepperjackcheeseoptional: Toppings like shreddedlettuce, sour cream, salsa, etc.

Procedure:

Preheat oven to 400 degrees. Line abaking sheet with foil for easy cleanupand spray with non-stick spray. Set aside.Heat a large skillet to medium heat andadd onion. Saute for 3-4 minutes, untiltender.

While onion is cooking, combine chilipowder paprika, oregano, salt, cumin, andpepper, in a small bowl.Add garlic to pan and stir for 30 secondsand then add ground beef and seasoningmixture.

When ground beef is cooked through,add beans and lime juice and stir tocombine. Remove from heat.

Warm tortillas in microwave until warm tothe touch (makes them easier to fold.)Add about 1/2 cup beef mixture, a coupleslices of avocado, and 1/4 cup shreddedcheese to each one. Roll up by tuckingboth ends in and then rolling into aburrito.

Place burritos on prepared baking sheetand drizzle each one with a little oil. Useclean hands to gently rub the oil on allsides. Bake until exteriors are goldenbrown and crisp, about 20 minutes.Remove from oven and cool for a fewminutes before serving. Yield: 8chimichangas.

Make Ahead Instructions:Prep these ahead of time and justpop them in your fridge until you'reready to bake.Freezer instructions:Place chimichangas in a single layeron a baking sheet in the freezer untilfrozen solid. Transfer to a ziplockbag or other airtight container andstore for up to 3 months. To bake,spray cooking sheet with nonstickspray, place frozen chimichangas onsheet, and bake for 25-30 minutes oruntil golden brown.

E A S Y O R A N G E - G L A Z E DC H I C K E N T H I G H S

Ingredients:

2.5-3 pounds boneless, skinlesschicken thighs, trimmed of excessfatKosher salt and black pepper1-2 tablespoons extra-virgin olive oil1 cup sweet orange marmaladeZest of 1 orange1/2 cup soy sauce1/4 cup apple cider vinegar1" piece of ginger, peeled andminced2-3 cloves garlic2 green onions, thinly sliced

Procedure:

Preheat oven to 350 degrees.Sprinkle the chicken with salt and pepperand set aside.

Heat the olive oil in a large oven-safeskillet or pot (cast iron is a great optionhere) over medium-high heat. When hot,add the chicken in a single layer on thebottom of the pan and cook until theoutside is browned (3-4 minutes), flip thechicken, and repeat.

While the chicken is browning, whisktogether the marmalade, orange zest, soysauce, apple cider vinegar, ginger, andgarlic. When both sides of the chickenhave browned, pour the orange mixtureover the chicken. Transfer the pan to theoven and cook uncovered for 20 minutesor until the chicken is cooked through (theinternal temperature will be 165 degreesF.) Remove from oven and serve over hotrice, spooning some of the orange sauceover each serving.