This week's dinner menu with recipes + instructions

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.