Good Bite Weeknight Meals: Delicious Made Easy

By Good Bite

Easy everyday recipes from America's favorite food blogs that are “family friendly with kid favorites” and “simple to make” (Publishers Weekly).

One of the country's fastest growing cooking websites, Good Bite has a simple mission—to bring together the Internet's best food bloggers and give them a platform to showcase their favorite everyday recipes in short, entertaining videos. Now, Good Bite Weeknight Meals compiles over 120 recipes for quick and delicious family dinners from the site's most popular contributors:

Andrea’s Recipes – Andrea Meyers

Weelicious – Catherine McCord

Southern Plate – Christy Jordan

White on Rice Couple – Diane Cu and Todd Porter

Simply Recipes – Elise Bauer

Steamy Kitchen – Jaden Hair

Picky Palate – Jenny Flake

Dinner with Julie – Julie Van Rosendaal

Kath Eats – Kath Younger

Our Best Bites – Kate Jones and Sara Wells

Laura’s Best Recipes – Laura Levy

Recipe Girl – Lori Lange

No Recipes – Marc Matsumoto

Coconut & Lime – Rachel Rappaport

Gluten-Free Girl – Shauna James Ahern and Daniel Ahern

Matt Bites – Matt Armendariz

With mouthwatering full-color photographs from Matt Armendariz of Matt Bites and fully taste-tested recipes for any and every night, Good Bite Weeknight Meals offers inspiration and cooking wisdom to turn any dinner into a special occasion.

• Language: English
• Publisher: Open Road Integrated Media
• Release date: Mar 7, 2013
• ISBN: 9780544186620

Book preview

ONE

Chicken & Turkey

Teriyaki Chicken

by Todd Porter and Diane Cu, whiteonricecouple.com

Serves 4 to 6

Of course, you can always buy teriyaki sauce. But if you’ve never made your own, this recipe will convert you forever. Quick, simple, and free of excess salt or preservatives, this teriyaki sauce can also be modified slightly to use as a marinade, as we’ve done here.

1 cup crushed pineapple chunks (from 20-ounce can)

¹⁄2 cup pineapple juice (from 20-ounce can)

¹⁄2 cup low-sodium soy sauce

1 1-inch knob fresh ginger, peeled and minced

1 garlic clove, minced

2 tablespoons brown sugar

¹⁄2 teaspoon apple cider vinegar

¹⁄2 teaspoon toasted sesame oil

1 tablespoon cornstarch

1 tablespoon cold water

¹⁄2 cup vegetable oil

2 pounds boneless skinless chicken breasts

Place the pineapple chunks, pineapple juice, soy sauce, ginger, garlic, brown sugar, vinegar, and sesame oil in a blender and blend on high for a few seconds until the teriyaki mixture is well combined. In a small bowl, mix the cornstarch and cold water, breaking clumps with a fork until smooth; set aside.

Transfer the teriyaki mixture to a large saucepan over medium heat and bring to a boil, about 10 minutes. Remove from the heat and add the cornstarch mixture, stirring rapidly until the sauce thickens, 1 to 2 minutes. Let the sauce cool, about 5 minutes. (This yields about 1 cup of sauce; reserve ¹⁄2 cup to serve.)

To make the marinade, place ¹⁄2 cup teriyaki sauce and the vegetable oil in a large bowl, whisking until combined. Add the chicken breasts and marinate for 20 minutes.

Prepare the grill or grill pan to medium-high. Remove the chicken from the marinade and discard the marinade. Grill the chicken, turning occasionally, until just cooked through, about 10 minutes. Remove the chicken from the grill and serve with the reserved teriyaki sauce.

Make It Easy

It’s easy to adjust the teriyaki sauce to suit your taste—if it’s too thick for you, just dilute it with water; and try experimenting with the amount of ginger and garlic you add. You can make the sauce ahead of time; it will keep in the fridge, covered, for up to 2 weeks.

Pan-Seared Chicken Breasts with Roasted Mushrooms, Olives, & Red Peppers

by Shauna James Ahern and Daniel Ahern, glutenfreegirl.com

Serves 4

This recipe works best when you cook bone-in chicken breasts with part of the wing still remaining, known in the culinary world as an airline breast. You can find these at a good butcher’s shop or you can ask the butcher at your grocery store to cut the breasts this way for you. Roasting the breast with the wing still attached means a juicier piece of chicken. Nobody likes a dried-out chicken breast. We prefer using Spanish sherry in this recipe.

4 tablespoons canola oil, divided

4 chicken breasts with skin and bones (see Headnote)

3 tablespoons olive oil

2 cups quartered button mushrooms

2 red bell peppers, stemmed, seeded, and chopped

1 heaping tablespoon chopped garlic

2 tablespoons finely chopped fresh thyme

³⁄4 cup pitted kalamata olives

1 cup dry sherry

2 tablespoons unsalted butter

Salt and freshly ground black