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Dinner Archives - Page 2 of 5 - The Krave Dinner Archives - Page 2 of 5 - The Krave
Chicken, Broccoli and Parmesan Bake

Chicken, Broccoli and Parmesan Bake

It’s hard to tell from the picture but there are big chunks of chicken and crisp-tender broccoli hiding under that crunchy, buttery breadcrumb topping. This is like the best, from-scratch version of your mom’s chicken and broccoli casserole. The broccoli is fresh, not frozen and the sauce starts with butter and flour instead of a can of condensed soup. To keep things easy, the chicken is a store-bought rotisserie. My boyfriend said, “This is exactly what I want to eat on a Sunday night” and I completely agree. Chicken, Broccoli and Parmesan Bake   Save Print Prep time 40 mins Cook time 45 mins Total time 1 hour 25 mins   Author: The Krave Serves: 4-6 Ingredients 1 store-bought rotisserie chicken, skin and bones discarded 6 tablespoons (3/4 stick) unsalted butter 1 cup canned bread crumbs ¼ cup flour 1 cup 1% milk 2 cups reduced-sodium chicken stock ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 1 cup mayonnaise 1 teaspoon freshly squeezed lemon juice 1 pound broccoli florets ½ cup freshly grated Parmesan cheese Instructions Chop the chicken breasts into 1" bite-sized pieces. Reserve the dark meat for another use. Preheat the oven to 350 degrees and lightly butter a 13x9 baking dish. In a small saucepan, melt the butter over medium-high heat. Transfer 2 tablespoons of the butter to a bowl and toss with the breadcrumbs. Set the breadcrumbs aside. Heat the remaining 4 tablespoons of butter over medium heat, then add the flour and stir constantly with a wooden spoon until the butter and flour come together to form a paste, about 1-2 minutes....
Curried Lentil Soup

Curried Lentil Soup

Ahhh, lentils. The unsexiest of foods. Like a Honda Accord they’re practical, reliable and economical, not sexy or exciting. Except for my boyfriend’s Honda Accord which is totally sexy and exciting. Promise, babe! I like to cook with lentils because they’re healthy, inexpensive, filling (hello, protein) and one batch makes almost a week’s worth of lunches. Left to themselves lentils can be a little meh, but with the addition of curry powder they’re so much more interesting. Exciting even! This soup is really easy to prepare and will keep for several days in the fridge. I suggest undercooking the lentils slightly so they still have some bite to them. And take the soup off the heat when it still looks a little watery or soupy. The lentils will continue to absorb the liquid so if it looks perfect on the stove top you’re going to have to add water or stock a day or two down the road. I use chicken stock but if you want to make this vegan you can absolutely substitute vegetable stock. If you can find the French green Le Puy lentils use those because they’re firm and really hold their shape. However, they can be hard to find so I usually end up using regular brown lentils which work just as well. I take this to work for lunch with some whole grain bread and fruit salad. It’s the perfect lunch that keeps me full until dinner time. Curried Lentil Soup   Save Print Prep time 10 mins Cook time 30 mins Total time 40 mins   Author: The Krave Serves: 6-8 Ingredients 2 tablespoons olive oil 1 large...
Penne with Olive-Pine Nut Sauce

Penne with Olive-Pine Nut Sauce

  If you’ve ever had dinner at my house, you’ve probably had this dish. It is hands down, without a doubt, my all-time favorite pasta dish. The flavors are big and bold and the sauce is ready in the time it takes the pasta to cook, making it a go-to weeknight meal for me. I keep most of these ingredients on hand at all times so I can throw this dish together anytime the mood strikes…which is often. I would love to take credit for this recipe but the credit goes to chef Art Smith. My dear friend Kim gave me his cookbook, Back to the Table: The Reunion of Food and Family, for Christmas way back in 2002. I was a recent college grad with a burgeoning interest in all things culinary and I quickly devoured the contents of this beautiful, heartfelt cookbook with this recipe finding a top spot on my regular cooking rotation. Five years later I decided to pursue a culinary career and found myself teaching cooking classes for Common Threads, a non-profit organization founded by….Art Smith. Talk about full circle. I’ve been making this dish for 12 years (HOW?!) and last year when I started dating my now boyfriend, it was the first thing I cooked for him. He grew up with an Italian mother and grandmother so when it got his seal of approval I knew it was blog-worthy. Most of the recipes you’ll find on this website are original recipes written and developed by me, but occasionally I will post other people’s recipes that are too good not to share. Always with...
Ginger Soy Peanut Noodles

Ginger Soy Peanut Noodles

I love peanut butter. For breakfast I eat it on a whole wheat English muffin with banana slices and honey. I make PB&J sandwiches for my daughter almost every day. My pre-run snack is always peanut butter toast or peanut butter on apple slices. And now I put it on spaghetti and eat it for dinner. Which sounds weird, but when you blend the peanut butter with fresh ginger, lime juice, soy sauce and a few other ingredients it makes an amazing Asian-inspired sauce just perfect for noodles and grilled shrimp, steak or chicken. And when you toss the peanut noodles with fresh vegetables like bell peppers, snow peas and carrots it make the most satisfying, delicious and healthy meal. I like to use whole wheat spaghetti but feel free to substitute with regular spaghetti if you prefer. This recipe as written makes two large servings or four small servings and it can easily be doubled to feed a larger crowd. 4.5 from 2 reviews Ginger Soy Peanut Noodles   Save Print Prep time 25 mins Cook time 15 mins Total time 40 mins   Serves: 2-4 servings Ingredients ½ cup creamy peanut butter ¼ cup low-sodium soy sauce 2 tablespoons Sriracha Juice of 1 lime 1 teaspoon toasted sesame oil 1" fresh ginger, peeled and finely grated 1 garlic clove, minced 1 lb shrimp, peeled and deveined ½ lb whole wheat spaghetti 2 cups snow peas, trimmed 2 large carrots, peeled and diced into ¼" cubes 1 large red bell pepper, seeded, deveined and sliced into thin strips Instructions Place the first seven ingredients in a blender or food processor...
Charcoal Grilled Prime Rib

Charcoal Grilled Prime Rib

The holidays call for something extra special. A juicy, charcoal-grilled, bone-in prime rib is always a crowd pleaser and it couldn’t be simpler to make. If you usually make your prime rib in the oven, I strongly encourage you to try it on the grill. The juicy, rich steak and the crunchy herb crust (my favorite part!) are so much better when grilled over an open flame with a hint of smoke. Below is my super easy recipe and be sure to check out Weber Nation if you want more details and instructions about how to master the basics of charcoal grilling.   Charcoal Grilled Prime Rib   Save Print Ingredients Special equipment - 2 handfuls apple wood chips 3 tablespoons finely chopped fresh rosemary leaves 3 tablespoons finely chopped fresh thyme leaves 6 medium garlic cloves, crushed 2 tablespoons olive oil 1 5-lb rib roast, trimmed of excess fat Kosher salt Freshly ground black pepper Instructions In a small bowl, soak wood chips in water for at least 1 hour. In a small bowl, mix first 4 ingredients together until a thin paste forms. Coat the roast evenly on all sides with the paste. Season the roast generously with salt and pepper. Allow the roast to stand at room temperature for 30 to 45 minutes before grilling. Prepare the grill for indirect cooking over medium heat (about 400 degrees). Brush the cooking grates clean. Drain and add the wood chips on top of the charcoal and close the lid. When the wood begins to smoke, place the roast on the grill, bone side down, over indirect medium heat. Cook with...


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