RECIPES
Easy Weeknight Dinners
By Anthea Dawson
Labour Day has come and gone, the days are getting shorter and the new school year has started off in full swing. With busy work days and endless driving to and fro to after school extra curricular activities, it’s easy to get bogged down with the notion of dinner prep/cooking and just reach for the Uber Eats app (which there is absolutely NO shame in doing). Some nights it’s the only option, but the cost adds up after awhile. Here are some EASY weeknight recipes that should work for the whole family, that will hopefully make enough for leftovers to send for school lunches.
Sheet Pan Hoisin Ginger Chicken
My ideal weeknight dinner is one that can be thrown together fast and uses the least amount of dishes, making clean up quick and painless. This recipe fits the bill on both fronts and is super tasty. My kids love the hoisin flavouring and the bone-in chicken thighs get beautifully crispy on the outside while staying juicy in the middle. Yum!
Serves 4 - 6
- 2 1/2 lbs. bone-in, skin-on chicken thighs
- 2 garlic gloves, finely chopped
- 1 Tbsp. ginger, peeled and finely chopped
- 1/2 cup hoisin sauce
- 2 Tbsp. honey
- 1 Tbsp. soy sauce (sodium reduced if you have it)
- 2 tsp. Sriracha or other hot chilli oil (optional)
- Kosher salt and pepper
Mixed vegetables of your choice (I like using peppers, mushrooms, broccoli, red onion), chopped into large chunks and tossed with 1 Tbsp. olive oil and sprinkled with salt and pepper.
Preheat your oven to 400 degrees. In a small bowl, combine garlic, ginger, hoisin sauce, honey, soy sauce ad Sriracha (if using). Mix well. Place your chicken thighs in a large bowl and toss with the hoisin mixture until very well coated. Place in a single layer on a parchment paper lined baking sheet. Sprinkle each thigh with salt and pepper.
Place the chicken in the oven and set your timer for 45 minutes. After 20 minutes, remove the baking sheet from the oven, baste the chicken with the pan juices and add your chopped vegetables, nestling them in between the thighs. Pop back into the oven for 25 minutes, or until the thighs are cooked through.
Serve with a bowl of steaming rice and enjoy!
Maple Dijon Cedar Planked Salmon
This is a quick and easy way of cooking salmon that brings a unique flavour to the fish that you will love. Don’t be daunted by the cedar plank, they are super easy to use and a great method to add amazing flavour to your salmon without the risk of it sticking to the grill - they only caveat is that the plank must be soaked for at least an hour in water or you run the risk of it catching on fire on the grill. Cedar planks are easy to find at hardware stores, and even some grocery chains and Costco carry them as well!
Serves 4 - 6
- 1 or 2 cedar planks, soaked
- 1 side of salmon (about 2 lbs.), skin on, pin bones removed
- Salt & pepper
- 2 tbsp. Dijon mustard
- 2 tbsp. maple syrup
- 1 tbsp. grated lemon zest
- 2 tbsp. chopped fresh dill
- Lemon, thinly sliced
- Chives for garnish
Soak your cedar plank or planks for at least 1 hour in cold water. Once they are thoroughly soaked, preheat your barbecue to high heat.
Season the salmon with salt and pepper. In a small bowl, mix together the mustard, maple syrup, lemon zest and dill, and season with a pinch of salt & pepper. Rub the mixture over the salmon generously and cover with the thinly sliced lemon.
Drain the cedar plank(s) and pat dry. Carefully place the salmon on top of the plank, making sure no parts of it are hanging off (or else they will stick to the grill). If your cedar planks are too short, feel free to cut your salmon filet in half and use 2 planks.
Carefully place the planks on your barbecue and close the lid, turning the heat down to medium-low. Bake for 15 - 18 minutes, depending on how rare you like your fish. When done, carefully remove the plank(s) using a long spatula and tongs (I slide it directly onto a large cookie sheet). Slide the salmon off the plank, directly onto a serving platter (the plank is one-use only as it will be very charred) and garnish with chopped chives. Serve with some roasted potatoes and a big salad. Enjoy!
Sticky Honey-Garlic Chicken Thighs
Serves 4 - 5
- 1 tbsp. vegetable oil
- 6 - 8 bone-in, mix of skin-on chicken thighs and legs (excess fat and skin trimmed)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1/4 cup honey
- 2 tbsp. hoisin sauce
- 1 tbsp. soy sauce (low sodium)
- 2 tsp. grated garlic (2 cloves)
- 2 tsp. ginger, peeled and grated
- 2 tbsp. unsalted butter, cut into small pieces
- Thinly sliced scallions, for garnish
- Sesame seeds, for garnish
Preheat oven to 425 degrees. Heat the oil in a large cast-iron skillet over medium heat. Sprinkle the chicken pieces on both sides with salt and pepper. Place the chicken, skin-side down, in the hot oil and let it cook undisturbed, until the skin turns golden brown, about 10 minutes. (Make sure to turn on the fan on your stove as it will smoke a lot!) Transfer the chicken to a plate, a remove all but 1 tablespoon of the drippings.
While the chicken cooks, whisk together honey, hoisin sauce, soy sauce, grated garlic and ginger in a small bowl.
Return the chicken to the skillet, skin-side up, over medium-high heat. Pour the honey mixture over the chicken, and add the butter to the pan. Cook, basting the chicken with the honey mixture, until the butter is melted, about 30 seconds.
Move the skillet to the preheated oven and bake until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the honey mixture has thickened, about 15 minutes. Make sure to baste the chicken with the honey mix halfway through.
Once fully cooked, transfer the chicken to a serving platter, baste again with the honey mixture and garnish with the sliced green onions and sesame seeds. Serve with steamed rice and broccoli (or another green veg of your choice) and enjoy!