SPRING 2018
WEEKNIGHT
DINNER RECIPES Starring REAL BUTTER
YOU GOT THIS Weekdays are hard. Whether you’re working, running errands or chasing after kids, after a long day, the thought of making dinner seems like such a hassle. Well, put down that take out menu, because we’ve compiled our favorite quickand-easy recipes to help you combat the crazy. Each one features big flavor without the fuss. The trick? Using quality ingredients, like the big, bold flavor you get from all-natural, REAL BUTTER. But wait…there’s more. Not only do these recipes come together quickly, they also require minimal clean-up. Most cook or bake in nothing more than a skillet or a sheet pan—and some even use disposable tin foil. Quick and easy prep. A delicious meal. And clean-up that’s a cinch. What could be butter? Let’s get cooking.
Tuscan Stuffed Chicken Sheet Pan Dinner
PREP TIME: 15 MINUTES COOK TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES SERVINGS: 4
INGREDIENTS 4 1 1/2 1/2 4 1 1
boneless skinless chicken breasts cup packed fresh spinach cup chopped roasted red peppers cup crumbled feta cheese tablespoons butter, diced small Salt and pepper medium zucchini, sliced (15-ounce) can cannellini beans, drained and rinsed Chopped basil, for garnish
DIRECTIONS Preheat oven to 425°F. Grease a large sheet pan with butter. Use a sharp knife to cut chicken breasts in half horizontally, leaving one side intact (do not cut all the way through). Stuff each chicken breast with 1/4 cup spinach leaves, 1/8 cup roasted red peppers, 1/8 cup feta cheese and about 1 tablespoon butter. Place on the prepared sheet pan and season generously with salt and pepper. Bake 15 minutes. Remove sheet pan from oven and add zucchini and cannellini beans, tossing them a bit in the juices on the pan. Season with salt and pepper. Return sheet pan to oven and bake 10 minutes more, until zucchini is tender and chicken is cooked all the way through. Garnish with chopped basil; serve.
One Pot Sausage Broccoli Pasta
INGREDIENTS 5 tablespoons butter, divided 1 pound ground Italian sausage, mild or spicy 1 pound uncooked penne pasta 2 cloves garlic, minced 1 teaspoon salt 1/4 teaspoon ground black pepper 4 cups water 1 head broccoli, chopped into bitesized pieces 1 cup heavy cream 1 cup grated parmesan cheese, plus more for serving
PREP TIME: COOK TIME: TOTAL TIME: SERVINGS:
DIRECTIONS Melt 1 tablespoon butter in a large pot over medium-high heat. Add sausage and cook until browned, about 5 minutes. Transfer sausage to a paper towel-lined plate to drain; set aside. Add penne pasta, minced garlic, salt, pepper and water to skillet. Bring to a boil. Cook 7 minutes, stirring frequently. Add chopped broccoli and heavy cream and cook 5 minutes more, stirring frequently. Add remaining 4 tablespoons butter, parmesan cheese and sausage. Cook 1-2 minutes until pasta is al dente and sauce is smooth. Serve immediately with additional parmesan cheese.
5 MINUTES 20 MINUTES 25 MINUTES 4-6
Lemon Herb Salmon Foil Dinners
PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES
TOTAL TIME: 35 MINUTES SERVINGS: 4
INGREDIENTS
DIRECTIONS
Preheat oven to 400°F. Measure 4 sheets of aluminum foil, each 10-inches square.
4 1 1 8
4 1 1 1 1 1/2
(6-ounce) salmon filets medium zucchini, sliced medium yellow squash, sliced ounces asparagus (about 1/2 a bundle), sliced into half-inch pieces tablespoons butter lemon, sliced into rounds teaspoon chopped fresh thyme teaspoon chopped fresh rosemary teaspoon salt teaspoon ground black pepper
Place a salmon filet in the center of each foil square. Divide zucchini, yellow squash and asparagus evenly among the four foil squares, placing around the salmon filet. Top each filet with a tablespoon of butter, followed by a slice of lemon, a sprinkle of herbs and salt and pepper. Wrap up each foil square, folding the seams over to seal tightly. Bake 20-25 minutes, until salmon flakes easily with fork and vegetables are tender. Be careful opening foil packets, as trapped steam will be very hot. Serve immediately.
Green Chile, Chicken and Avocado Enchiladas
PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES
TOTAL TIME: 1 HOUR SERVINGS: 12
INGREDIENTS
DIRECTIONS
3 tablespoons butter, divided 1 pound boneless skinless chicken breast, cubed Salt and pepper 1 cup chopped onion 1 (4-ounce) can chopped green chiles 1 large avocado, chopped 1 (15-ounce) can green chile enchilada sauce 1/3 cup sour cream 12 taco-sized flour tortillas 2 cups shredded Mexican cheese blend Additional sour cream and cilantro, for serving (optional)
Preheat oven to 375°F. Grease a 9x13-inch casserole dish with butter. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add chicken and season with salt and pepper. Brown chicken until cooked through, about 5 minutes. Remove chicken from skillet. Set aside. Melt remaining butter in skillet; add onions and green chiles. Cook until onions have softened, about 4-5 minutes. Remove skillet from heat; add chicken and avocado. Set aside. Whisk together enchilada sauce and sour cream in medium bowl. Spread small amount in the bottom of prepared casserole dish. Divide chicken mixture evenly among tortillas; roll and place seam-side down in casserole dish. Pour remaining sauce over top of tortillas and sprinkle with cheese. Cover with foil and bake 20 minutes. Remove foil; bake an additional 10 minutes until lightly browned. Let stand 5 minutes; then serve with additional sour cream and cilantro, if desired.
PREP TIME: 20 MINUTES COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES SERVINGS: 4-6
One Skillet Sausage and Kale Gnocchi
INGREDIENTS
DIRECTIONS
4 tablespoons butter, divided 1 pound Italian chicken sausage, removed from casings 1/2 cup diced yellow onion 2 garlic cloves, minced 1 (10-ounce) bag chopped kale 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon freshly ground nutmeg 1/4 teaspoon crushed red pepper flakes (optional) 3/4 cup chicken stock 3/4 cup whole milk 1 pound gnocchi 1/4 cup grated parmesan cheese, plus more for garnish 1/3 cup heavy cream
Melt 2 tablespoons butter in large skillet over medium-high heat. Once melted, add the sausage and begin breaking it up with a wooden spoon. Cook until sausage has browned. Transfer the sausage to a plate. Set aside. Add remaining butter, stir in onion and garlic; cook until softened, about 3 minutes. Add kale and cook, stirring often, until it begins to wilt. Season with salt, pepper, nutmeg and red pepper flakes. Stir in chicken stock and milk; bring to a simmer. Add gnocchi; stir until well combined. Cover and cook over low heat until the gnocchi are tender and almost all of the liquid has evaporated, about 5-8 minutes. Uncover and stir back in the sausage; add the parmesan cheese and heavy cream. Stir to combine. Taste and adjust seasoning accordingly. Serve with additional parmesan and crushed red pepper flakes on top, if desired.
Stovetop Tomato Basil Chicken
PREP TIME: 5 MINUTES COOK TIME: 20 MINUTES
INGREDIENTS 3 3-4 1 1 1 1/4
tablespoons butter chicken thighs or breasts teaspoon Italian seasoning, divided Salt and pepper, to taste teaspoon minced garlic cup tomato sauce cup packed basil leaves, finely chopped
DIRECTIONS Melt butter in large skillet over medium heat. Sprinkle chicken with 1/2 teaspoon Italian seasoning, salt and pepper to taste. Add chicken to pan; cook 6-8 minutes on each side or until cooked through and lightly browned. Transfer chicken to a plate and cover with foil. Add garlic to pan and sautĂŠ 1-2 minutes until fragrant. Add tomato sauce, remaining Italian seasoning, chopped basil, salt and pepper to taste. Bring to boil, then reduce heat to medium low. Cover and allow to simmer 5-8 minutes. Transfer chicken back to pan and cover with sauce. Serve hot.
TOTAL TIME: 25 MINUTES SERVINGS: 3-4
PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES
TOTAL TIME: 55 MINUTES SERVINGS: 4
Garlic Butter Roasted Chicken
INGREDIENTS
DIRECTIONS
LEMON GARLIC BUTTER: 1/2 cup (1 stick) unsalted butter, room temperature 2 cloves garlic, minced 2 teaspoons fresh thyme, chopped 2 teaspoons rosemary, finely minced 3 tablespoons flat leaf parsley, finely minced 1 teaspoon salt 1/2 teaspoon pepper Zest from one lemon
Make lemon garlic butter by mixing butter, thyme, rosemary, parsley, salt, pepper and lemon zest in small bowl until combined. Chill until ready to use.
CHICKEN: 4 boneless, skin-on chicken breasts Fresh thyme and rosemary to taste 1 zucchini, cut into 1/2-inch circles 1 yellow squash, cut into 1/2-inch circles 1 head broccoli, cut into florets 1 small yellow onion, diced 1 pound fingerling potatoes, halved 2 lemons, cut into sixths 2 tablespoons extra virgin olive oil Salt and pepper to taste
Preheat oven to 400°F. Line rimmed baking sheet with foil or parchment paper. Gently loosen skin of chicken. Add generous tablespoon of lemon garlic butter under skin, spread on surface, sprinkle thyme and rosemary underneath skin. Add vegetables and lemons to prepared pan. Drizzle chicken and vegetables with olive oil; season generously with salt and pepper. Bake for 30-40 minutes, until chicken is cooked through and skin is crisp. Remove chicken; place on plate. Toss vegetables to coat with melted butter. Serve with chicken.
Sheet Pan Shrimp Tacos
PREP TIME: 10 MINUTES COOK TIME: 20 MINUTES
INGREDIENTS 1 pound frozen shrimp (21/30 count), thawed, peeled and deveined 2 cups cherry tomatoes 1/2 cup red onion, thinly sliced 1/2 cup cilantro leaves, chopped 3 tablespoons butter, melted Juice from 1 lime Salt to taste 4-8 corn tortillas, charred lightly 1/2 cup crumbed queso fresco 1 avocado, sliced Additional cilantro and lime for garnish
DIRECTIONS Preheat oven to 400°F. Pat shrimp dry; arrange on rimmed baking sheet. Scatter cherry tomatoes and red onion on pan. Combine cilantro, butter and juice from one lime in small bowl; season with salt and whisk to combine. Drizzle butter mixture over shrimp and vegetables; toss to coat. Bake 20 minutes or until shrimp is curled and opaque, the cherry tomatoes begin to shrivel, and red onion softens. Divide shrimp and vegetables among 4 corn tortillas (double tortillas up, if desired, so each taco has 2 tortillas). Top with queso fresco, avocado, cilantro and fresh lime juice.
TOTAL TIME: 30 MINUTES SERVINGS: 4
PREP TIME: 15 MINUTES COOK TIME: 35 MINUTES
TOTAL TIME: 50 MINUTES SERVINGS: 4-6
One Pan Garlic Herb Shrimp and Sausage Bake
INGREDIENTS
DIRECTIONS
1 pound baby red potatoes, halved or quartered 1/4 cup (4 tablespoons) unsalted butter, melted 3 tablespoons olive oil 2 teaspoons minced garlic 1 tablespoon dried parsley 1 tablespoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt 1 teaspoon paprika 1/4 teaspoon cayenne pepper, optional 1 pound large shrimp, peeled and deveined 1 (13-ounce) package smoked sausage, cut into coins 1 large yellow onion, cut into 1-inch pieces 2 bell peppers, red or green, cut into 1-inch pieces 1 (15-ounce) can corn, drained Optional: fresh parsley, 1/4 cup freshly grated parmesan cheese
Preheat oven to 400°F. Lightly grease large sheet pan. Place potatoes on pan. In small bowl, combine melted butter, olive oil, garlic, parsley, oregano, garlic powder, seasoned salt, paprika and cayenne pepper. Stir or whisk until completely combined. Pour 2 tablespoons of butter-herb mixture over potatoes; toss to coat. Reserve remaining butter-herb mixture. Place pan in oven and bake 10-15 minutes. Meanwhile, place shrimp in bowl and toss with another 2 1/2 tablespoons of butter-herb mixture. Stir; set aside. Remove potatoes from oven; toss with spatula. Using spatula, push potatoes to one side of the pan; add sausage, onion and pepper to open side of pan. Top with remaining herb-butter mixture; toss generously to coat. Toss everything together and bake 10-15 additional minutes. Remove pan from oven; toss mixture. Add shrimp to pan and cook 12-14 additional minutes or until shrimp is cooked through and veggies are crisp tender. Stir in drained canned corn immediately after removing from oven so it warms through. If desired, top with fresh parsley and parmesan cheese. Serve immediately.
Sausage and Summer Veggie Grill Packets
PREP TIME: 15 MINUTES COOK TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES SERVINGS: 6
INGREDIENTS
DIRECTIONS
TARRAGON LEMON BUTTER: 3/4 cup (1 1/2 sticks) salted butter, softened 1 tablespoon lemon zest 1 tablespoon lemon juice 2 tablespoons fresh tarragon, chopped 2 tablespoons fresh parley, chopped Pinch of pepper Pinch of chili powder
In large bowl, beat together butter, lemon zest, lemon juice, tarragon, parsley, pepper and chili powder until combined. Set aside.
GRILL PACKETS: 2 (14-ounce) packages smoked chicken sausage, cut into 1/2-inch pieces 1 large zucchini, sliced into half moons 1 large summer squash, sliced into half moons 1 large red bell pepper, sliced into 1-inch pieces 1 large yellow pepper, sliced into 1-inch pieces 2 ears of corn, cut into 2-inch pieces 1 pound baby Yukon gold potatoes, cut in half 1 yellow onion, diced Lemon slices and sliced bread, for serving
Cut six pieces of heavy aluminum foil, about 12x18 inches each. Evenly divide sausage, zucchini, squash, peppers, corn, potatoes and onion among foil pieces. Top each with about 2 tablespoons tarragon lemon butter; wrap foil tightly to form a packet. Preheat outdoor grill. Once hot, place packets on grill and cook 15-20 minutes. If the flame is really high, cook packets 10 minutes directly over heat, then move them to indirect heat and cook 15 minutes more. Alternately, you can also bake packets at 425°F on a baking sheet for 15-20 minutes. Once done, carefully open packets; serve with lemon slices and bread for sopping up the juice!
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