I will say, I am a minimalist when it comes down to sunday dinners. For carbs, I’ll always choose mashed potatoes or mac n cheese. For the meat, I’ll always prefer a smothered option, baked or fried. For my veggies I’ll always go with greens, green beans, broccoli. I feel like I am missing some options, but you get it!
Nothing will ever compare to a soulful get together at the table. That’s how I grew up! Every sunday, my family would sit at the table with a hearty meal. It always was a rotation between a one pot wonder or of course, a soulful plate. I feel like I am feeding my younger self when i make dishes like these. And….my older self is hungry for it, too!
3 big sweet potatoes
1 stick of butter
1 cup brown sugar
3/4 cup granulated sugar
1/2 squeezed orange
1 tsp vanilla
1 tbsp cinnamon
1/4 tsp clove
1 tsp nutmeg
Prep the sweet potatoes: Peel and slice 3 large sweet potatoes, peeled and sliced into 1/2-inch rounds into even 1/2-inch rounds. Set aside.
Melt butter and sugars: In a large pot or deep skillet over medium heat, melt 1 stick unsalted butter. Add 1 cups brown sugar, packed and 0.8 cups granulated sugar, stirring until dissolved.
Mix in orange juice and spices: Stir in the juice from 0.5 orange, juiced, then add 1 teaspoons vanilla extract, 1 tablespoons ground cinnamon, 0.3 teaspoons ground clove, and 1 teaspoons ground nutmeg. Stir until combined into a smooth syrup.
Add the sweet potatoes: Add the sliced sweet potatoes to the pot and gently stir to coat them in the syrup.
Simmer with lid tilted: Cover with the lid tilted slightly to let steam escape. Cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender and the syrup has thickened. Usually takes about 25 minutes.
Finish cooking: Once the potatoes are soft and the syrup coats them nicely, remove from heat.
Rest and serve: Let rest for a few minutes before serving so the syrup sets slightly. Spoon extra syrup over each portion.
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
¼ teaspoon red pepper flakes
1 bunch broccolini, trimmed, halved lengthwise if thick (about 6 ounces)
¼ teaspoon sea salt, plus more to taste
2 tablespoons water
2 teaspoons fresh lemon juice
Prep the broccolini: Trim the tough ends off 1 bunch broccolini, trimmed and rinse well. Pat dry.
Bloom garlic and chili flake: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 3 garlic cloves, thinly sliced and 0.3 teaspoons red pepper flakes, stirring for about 30 seconds 00:30 until fragrant.
Sauté the broccolini: Add the broccolini to the skillet in a single layer. Cook, tossing occasionally, until bright green and slightly charred in spots.
Season and finish cooking: Season with 0.5 teaspoons salt and 0.3 teaspoons black pepper. Continue cooking until stems are crisp-tender.
Add lemon juice: Remove from heat and squeeze 0.5 lemon, juiced over the top. Toss to coat.
Finish and serve: Top with 2 tbsp grated parmesan (optional) if using, and serve immediately.
6 Chicken thighs
Worcestershire sauce
1 tbsp garlic powder
1 tbsp onion powder
2 tsps salt
1/2 tsp cayenne pepper
2 tsps oregeno
1 tsp paprika
1 tsp cajun seasoning
Prep the oven and chicken: Preheat oven to 380°F. Pat 6 big chicken thighs dry and place in a baking dish.
Season the chicken: Drizzle Worcestershire sauce over the chicken thighs, then rub the seasoning into every piece, making sure it’s worked into the meat.
Add butter and cover: Dot the top of the chicken with 3 tbsp butter, sliced into pats. Cover the dish tightly with foil.
Bake covered: Bake covered at 380°F for 1:30 minutes.
Uncover for color: Remove the foil and bake uncovered for the final 5 minutes to get good color on top.
Rest and serve: Let the chicken rest for a few minutes before serving.
3 tbsps butter
2 cloves garlic, minced
5 oz spinach
2 tbsps chopped artichokes
3 cups milk
1 tsp black pepper
2 tsps salt
2 tsps garlic powder
1 tsp onion power
2 cups cavatappi macaroni
¾ cup shredded cheddar cheese
3 cups shredded mozzarella cheese, divided
Preheat oven to 350°F.
In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
Add the milk, salt, and pepper. Stir until milk is boiling.
Add the macaroni, cooking until the milk coats the macaroni like a glaze.
Add the cheddar and 2 cups of mozzarella, stirring until the cheese is completely melted.
Sprinkle the remaining mozzarella on top.
Bake for 7 minutes, until cheese is bubbly and golden brown.
Enjoy!
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