Robin Rescues Dinner: 52 Weeks of Quick-Fix Meals, 350 Recipes, and a Realistic Plan to Get Weeknight Dinners on the Table
Book DescriptionSet the table for fantastic weeknight meals with the help of Food Network star Robin Miller.It’s great to have an ambitious plan to cook healthy dinners from scratch every night. It’s an entirely different story to execute it! Not to worry. Robin Miller—star of Food Network’sQuick Fix Meals with Robin MillerandRobin to the Rescue—is here to save the day.Known for her quick, bright ideas for healthy and satisfying meals, Robin shares her unique and completely realistic strategy for a busy workweek inRobin Rescues Dinner. It’s as simple as planning three dishes in advance so that you’re prepared, no matter what the week brings! Here you’ll find 52 weeks of meals, each including three weeknight main dishes, heaps of suggestions for morphing one dish into another, a bounty of side dishes and desserts, and clever tips and techniques to speed up preparation time.Robin pairs her practical know-how with delectable flavors in more than 350 brand-new recipes brought to life in 38 beautiful color photographs. Starting in January and ending in December, the recipes follow the seasons, with comforting cold-weather dishes in winter and summer plates that make the most of seasonal produce. WithRobin Rescues Dinner, weeknight dinners have never been easier—or more delicious!FromRobin Rescues Dinner: Grilled Flank Steak with Blue Cheese Crumb ToppingThis is a simple way to take an everyday steak over the top. Since it takes just a few minutes (and practically zero effort) to make the creamy-crunchy topping, think of this for your next dinner party.Prep Time: 10 minutesCook Time: 10 minutesIngredientsCooking spray1 flank steak (2 to 2 1/2 pounds), or 2 flank steaks (1 to 1 1/4 pounds each)Salt and freshly ground black pepper2 teaspoons olive oil2 garlic cloves, minced1/2 cup seasoned dry bread crumbs1/2 cup crumbled blue cheese(Serves 4 (with leftovers for quesadillas))Directions1. Coat a stovetop grill pan or griddle with cooking spray and heat over medium-high heat. Season both sides of the steak with salt and pepper and add to the hot pan. Cook for 5 minutes per side for medium-rare. Remove the steak from the pan and let stand for 5 minutes.2. Meanwhile, to make the crumb topping, heat the oil in a large skillet over medium heat. Add the garlic and cook for 2 to 3 minutes, until soft. Add the bread crumbs and cook for 2 minutes, or until golden brown. Add the blue cheese and cook for 1 to 2 minutes, until the cheese starts to melt and the mixture is crumbly.3. Cut the steak crosswise, against the grain, into thin strips. Serve half of the steak with all of the blue cheese mixture  sprinkled over the top. (Reserve the remaining steak for quesadillas.)Quick Side Dish: Maple-Glazed Sweet PotatoesPeel and cube 2 pounds sweet potatoes (2 to 3 medium) and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Transfer the potatoes to a large, rimmed baking sheet, in a single layer, and roast at 400 degrees F for 25 to 30 minutes, until tender. While still hot, toss the sweet potatoes with a mixture of 1/4 cup 100% pure maple syrup and 2 teaspoons Dijon mustard.FromRobin Rescues Dinner: Steak Quesadillas with Spinach and Caramelized Onions and Chunky Ranch GuacamoleWe love quesadillas in our house, so I’m always creating a new version. This simple combination contains tortillas stuffed with steak, cheese, spinach, and caramelized onions. What takes them over the top is the guacamole on the side—an awesome (and ridiculously simple) blend of avocados, ranch dressing, lime juice, tomato, and cilantro.Prep Time: 15 minutesCook Time: 15 minutesIngredients1 tablespoon olive oil1 cup sliced yellow or red onion1 tablespoon sugar2 ripe avocados, pitted, peeled, and coarsely chopped1/4 cup prepared ranch dressing2 teaspoons fresh lime juice1/2 cup diced ripe beefsteak or plum tomato1 to 2 tablespoons chopped fresh cilantro, to tasteSalt and freshly ground black pepperCooking spray4 8- to 10-inch flour tortillas2 cups shredded Monterey Jack cheese2 cups baby spinach leavesReserved cooked steak slices (or 3 to 4 cups sliced cooked steak or chicken)(Serves 4)Directions1. Heat the oil in a large skillet over medium heat. Add the onion and sugar and cook for 7 to 8 minutes, until soft and golden brown.2. Meanwhile, to make the guacamole, in a medium bowl, combine the avocado, ranch dressing, and lime juice. Mash with a fork until blended. Stir in the tomato and cilantro. Season to taste with salt and pepper. Set aside.3. Coat a stovetop griddle or large skillet with cooking spray and heat over medium-high heat.4. Arrange the tortillas on a flat surface. Top half of each tortilla with shredded cheese, spinach, reserved steak, and caramelized onions. Fold over the un-topped side, making a half moon. Place the quesadillas on the hot pan and cook for 2 to 3 minutes per side, until the tortillas are golden brown and the cheese melts.5. Serve the quesadillas with the guacamole on the side.More fromRobin Rescues Dinner: 17 Pantry Pastas [PDF]