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This week's dinner menu
with recipes + instructions
MONDAY
One-Pan Chicken & Rice
with garlic-lemon roasted broccoli
SERVES 4-5 - 1 HR - ONE PAN
INGREDIENTS
CHICKEN
5-6 bone-in, skin-on chicken thighs (about 2 lbs total)
1 Tbsp garlic powder
1 Tbsp Lawry's Seasoned Salt
1 Tbsp chicken bouillon powder
1 Tbsp black pepper
1 Tbsp paprika
2 Tbsp butter, for searing
RICE
2 cups basmati rice, washed until the water runs clear
1 medium onion, diced
4 cloves garlic, minced
1 tsp each: garlic powder, seasoned salt, onion, black pepper, paprika
1 packet Sazon
3 cups chicken broth
BROCCOLI
1 large head broccoli, cut into florets
2 Tbsp olive oil - salt, pepper, garlic powder
N lemon, for finishing
METHOD
1. Season the chicken with the full tablespoon blend. Rub it in and let it sit 15 minutes (overnight is better).
2. Sear. Melt butter in a deep pan over medium-high. Chicken skin-side down, 4-5 minutes a side, until deep golden. Remove and set aside. Do not clean the pan.
3. Aromatics. Onion and garlic into the same pan, 45 seconds, scraping up every browned bit.
4. Toast the rice. Add the washed rice, 1 tsp of each seasoning, and the Sazon. Stir 1-2 minutes until every grain is coated and glossy.
5. Add 3 cups broth. Stir once, level the rice, and nestle the chicken back on top with any resting pieces.
6. Cover tight, drop to low, 40-45 minutes, until the liquid is gone and the rice is tender. Lid stays on. Take a peek at 25 if your burner runs hot. Rest 10 minutes off the heat, then fluff around the chicken.
7. Broccoli. 425°F. Toss with oil and seasoning, roast 18-20 minutes until the edges char. Squeeze of lemon at the end.
KITCHEN CHEMISTRY
The browned bits left in the pan after searing are part of the recipe. The rice cooks in that flavor.
KIM || KITCHEN CHEMISTRY
TUESDAY
Baked Spaghetti
with garlic bread & avocado salad
SERVES 6 - 1 HR - 8x13
INGREDIENTS
MEAT SAUCE
1 lb ground beef (80/20)
1 Tbsp each: garlic powder, Lawry's
Seasoned Salt, chicken bouillon, black
pepper, paprika
1 small onion, diced
4 cloves garlic, minced
2 Tbsp tomato paste
24 oz marinara
2 cups baby spinach (optional)
PASTA & CHEESE
1 lb spaghetti
5.2 oz Boursin Garlic & Fine Herbs
4 cups shredded mozzarella
1/4 cup grated parmesan
SIDES
Garlic bread from store
2 avocados, cherry tomatoes, red onion, olive oil, lime, salt
METHOD
1. Oven to 375°F. Boil the spaghetti in well-salted water 2 minutes under the package time - it finishes in the oven.
2. Brown the beef over medium-high, breaking it up. Drain most of the fat. Add onion and garlic, 2 minutes.
3. Bloom. Add the tablespoon seasoning blend and tomato paste, cook 1 minute, then the marinara. Simmer 10 minutes. Stir in the spinach here.
4. Reserve 1/2 cup pasta water. Toss the drained spaghetti in with the meat sauce, the Boursin, and a splash of that water until it turns creamy.
5. Into a 9x13, topped with mozzarella and parmesan.
6. Bake 30 minutes - covered for 20, uncovered for 10 for a browned top. Rest 10 minutes before you cut it.
7. Garlic bread at 375°F for 10 minutes or follow package instructions. Salad dressed with olive oil, lime and salt right before serving.
KITCHEN CHEMISTRY
Boursin is soft cheese suspended in butterfat. The reserved pasta water's starch is what turns it into a sauce instead of a puddle.
KIM || KITCHEN CHEMISTRY
WEDNESDAY
Garlic Butter Steak Bites
with Boursin mash & asparagus
SERVES 4 - 45 MIN - +30 MIN DRY BRINE
INGREDIENTS
STEAK
2 lb sirloin or ribeye, cut into Tri-inch
pieces
1 lime, for cleaning - kosher salt
2 Tbsp avocado oil
3 Tbsp butter - 4 cloves garlic, smashed
4 sprigs thyme
Black pepper, at the end
MASH
3 lb Yukon Gold potatoes, peeled and
tenderized
5.2 oz Boursin Garlic & Fine Herbs
1/4 cup whole milk, warmed
4 Tbsp butter - 3 cloves garlic, crushed
ASPARAGUS
1 bunch, trimmed - olive oil - salt, pepper, garlic powder
METHOD
1. Dry brine. Rinse the steak with lime and cold water. Pat bone dry. Salt every side, set on
a rack, uncovered in the fridge for 30 minutes.
2. Potatoes. Boil in salted water 15-18 minutes until a fork slides through. Drain and let
them steam-dry 2 minutes.
3. Mash with the Boursin, butter and crushed garlic, adding the warm milk a splash at a
time. Salt to taste. Keep covered.
4. Pat the steak dry again. Heat avocado oil in cast iron over medium until it shimmers.
5. Sear in a single layer for 2 minutes untouched, then turn to brown all sides, about 5
minutes total.
6. Drop the heat. Add butter, smashed garlic and thyme. Tilt the pan and spoon the
foaming butter over the steak for 45-60 seconds. Add pepper now.
7. Rest 5 minutes, then pour the pan butter back over. Asparagus roasts at 425°F for 10-12
minutes, or sears in the steak pan for 3.
KITCHEN CHEMISTRY
A wet surface can't brown the steak. All the energy goes to boiling off water. That's the
reason for the fridge and the second pat-dry.
KIM || KITCHEN CHEMISTRY
THURSDAY
Dijon Salmon & Jasmine
Rice
with garlic butter green beans
SERVES 3 - 35 MIN - ONE PAN
INGREDIENTS
SALMON
3 salmon fillets, about 6 oz each, skin on
1 lemon or lime, for cleaning
1 tsp Dijon mustard
1 Tbsp Old Bay, 1 tsp garlic powder, 1 tsp
paprika
Drizzle of olive oil
2 Tbsp butter, for searing
RICE
1 cup jasmine rice, washed
1 cup water
1/2 tsp salt
GREEN BEANS
12 oz green beans, trimmed
1 Tbsp butter - 2 cloves garlic, minced
METHOD
1. Rice first. Washed rice, water and salt in a pot. Bring to a boil, cover, drop to low for 20-
25 minutes, then 5 minutes off the heat. Never lift the lid. Fluff. (Or rice cooker.)
2. Clean the salmon with lemon and cold water, then pat it completely dry.
3. Brush a thin layer of Dijon over the flesh side - thin enough that you can still see the
fish.
4. Season with Old Bay, garlic powder and paprika. Drizzle with olive oil and rub it in.
5. Butter in the pan over medium. Salmon flesh-side down. Sear 4 minutes without
touching it, until a crust forms and it releases on its own.
6. Flip, cover the pan, 8-10 minutes for a medium finish. Less for thinner fillets.
7. Green beans sauté in butter and garlic for 5 minutes, lemon at the end. Rest the salmon
2 minutes before plating.
KITCHEN CHEMISTRY
Dijon isn't just flavor - it's an emulsifier. It glues the seasoning to the fish so the crust stays
on the salmon instead of in the pan.
KIM || KITCHEN CHEMISTRY
FRIDAY
Garlic Butter Shrimp
with roasted baby potatoes & blistered tomatoes
SERVES 4 - 40 MIN - SHEET PAN + SKILLET
INGREDIENTS
SHRIMP
1½ lb large shrimp (16/20), peeled and
deveined
1 tsp each: salt, black pepper, garlic
powder, paprika
2 Tbsp butter
3 cloves garlic, minced - parsley, lemon
POTATOES
2 lb baby potatoes, halved
3 Tbsp olive oil
1 tsp salt, black pepper, garlic
powder, paprika
VEGETABLES
1 pint cherry tomatoes
1 bunch asparagus, trimmed
Olive oil - salt, pepper
METHOD
1. Oven to 425°F. Toss the halved potatoes with oil and seasoning until every cut is coated.
2. Cut-side down on the sheet pan, spaced out. Roast 30-35 minutes, undisturbed, until
the bottoms are deep golden.
3. Tomatoes and asparagus join the pan for the last 10 minutes.
4. Shrimp. Clean, devein, and pat very dry. Season and let them sit 10 minutes.
5. Hot skillet, medium-high, butter. Shrimp in a single layer for 2 minutes a side, no more.
6. Kill the heat, then add the minced garlic and swirl for 30 seconds in the residual warmth
so it never browns or turns bitter.
7. Parsley and a hard squeeze of lemon. Serve everything off the same board.