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Good Bite Weeknight Meals: Delicious Made Easy Hardcover – September 13, 2011
All Books, All the Time
Read author interviews, book reviews, editors picks, and more at the Amazon Book Review. Read it now
Sample Recipe: Slow-Cooker Jambalaya
By Jaden Hair, steamykitchen
This chicken, sausage, and shrimp jambalaya is one of my family's favorites. When it's cooked "low and slow" in the slow cooker, the chicken is especially tender and delicious.
You'll want to prep and get this recipe going in the morning—the jambalaya needs four to six hours of cooking time on the slow cooker’s high setting, or six to eight hours if cooked on low. Serves 4 to 6.
Heat the oil in a large saute pan over medium-high heat. Add the chicken and sausage, season to taste with salt and black pepper, and cook, turning once, until browned, about 8 minutes. Transfer the chicken and sausage to a slow cooker, reserving the oil in the pan.
Add the celery, bell pepper, onion, and garlic to the pan and cook over medium-high heat, stirring, until the vegetables are softened and fragrant, about 2 minutes.
Transfer the vegetables to the slow cooker. Add the broth, crushed tomatoes, Cajun seasoning, paprika, 1 teaspoon salt, 1 teaspoon black pepper, and Tabasco sauce. Cover and cook on low for 6 to 8 hours, or on high for 4 to 6 hours.
Once the jambalaya is cooked, turn off the slow cooker and skim away any excess oil on the surface. Add the shrimp and stir until pink, 3 to 5 minutes. (The residual heat from the slow cooker will suffice to cook the shrimp.) If desired, add more salt, black pepper, and Tabasco sauce. Serve the jambalaya over hot cooked rice or with bread.
2 tablespoons olive oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1 pound smoked sausage, cut into 1-inch-thick pieces
1 teaspoon kosher or sea salt, plus additional for seasoning
1 teaspoon freshly ground black pepper, plus additional for seasoning
2 celery stalks, diced
1 bell pepper, stemmed, seeded, and diced
1 small onion, diced
2 garlic cloves, minced
1 quart chicken or vegetable broth
1 14.5-ounce can crushed tomatoes
2 teaspoons Cajun seasoning
1 teaspoon smoked paprika
½ teaspoon Tabasco or hot sauce, or to taste
½ pound shrimp, peeled and deveined
3 cups hot cooked rice or 1 large baguette
Pork Medallions with Shallots, Dried Cherries, and Spinach
(Click for recipe)
Stir-Fried Beef & Shiitake Mushrooms with Thai Basil
(Click for recipe)
Top customer reviews
The photographs in the cookbook are very well done and make every recipe look appetizing. I'm a fan of good food photography and this book does not disappoint. I love that every recipe is credited with the URL of the food blog so we can check out more of their recipes online.
My only complaint about this cookbook is the small number of meatless recipes, especially with the emphasis on plant based diets these days. There is a chapter of vegetarian dishes, but it's very small. The side dish chapter was also very short, which was disappointing. However, most people will enjoy the variety of recipes in the book and all are sure to be delicious.
I have tried a few recipes so far and look forward to trying more. The Sweet Gingery Tofu is my favorite so far. It's easy to prepare and incredibly delicious! It will turn anyone into a fan of tofu. The Spicy Bean Stuffed Bell Peppers were yummy, and perfect on a cold night. I haven't been disappointed in anything yet!
I like that there were plenty of photos. Not every recipe gets one, and some of the photos are duplicates, but there are certainly enough to satisfy those more visually inclined. I also liked that there was a large variety. You have soups, sides, vegetarian, pasta, seafood and the various meats. There are no desserts or appetizers though.
This book is an amalgamation of various cooking websites and as such, it has each chef featured with a little blurb about them. Then the chefs answered questions like "What do you always have in your shopping cart?" (Which I didn't find that interesting) and "What is your go-to weeknight dinner?" And wouldn't you know the chef's go-to dinners are NOT recipes in the book. I just thought that space would have been better used for additional recipes.
- Chicken & Turkey
- Beef & Lamb
- Soups & Stews
- Side Dishes
Bios of contributing bloggers are sprinkled throughout the book. All in all, this is a good addition to the busy family's cookbook library.
Good Bite Weeknight Meals is focused on dinner-time fare and is separated into chapters of meats, vegetarian, pasta, and more. All of the meals are quick to prepare, (like the Southwestern Grilled Cheese Sandwich with Roasted Chiles!), whether it's when everyone returns home from their busy schedules or to throw into the crockpot in the morning. The recipes frequently have tips from the bloggers that they would use when pressed for time, like how to use frozen, chopped spinach when you don't have any that is fresh.
I loved the simple comfort food recipe for Southern Chicken and Dumplings from Christy Jordan of the Southern Plate, which uses soup, broth and biscuits from cans and rotisserie chicken. She also shares a slow-cooker lasagna with only five ingredients! The photographer for Good Bite Weeknight Meals, Matt Armendariz of Matt Bites, offers not only stunning photography, but several recipes, including an excellent rendition of one of my favorites, Broccoli Crunch Salad!
Healthy recipes abound in Good Bite Weeknight Meals, which offer a way to replenish needed nutrients at the end of a busy day. Fast Fish Tacos, Curried Shrimp Fried Rice, Chilled Soba Noodles, and Roasted Chicken Thighs with Mango Chutney are just a few of the wholesome evening meal dishes. I echo the dedication at the start of the book thanking these talented bloggers for "leading us back into our kitchens."
Most recent customer reviews
This colorful volume has many color photos of the recipes and small black and...Read more