Recipes for the Week of June 7th (or whenever)
- Lisa Wright Burbach
- 3 days ago
- 4 min read
Recipes of the week!
Every week, I do the planning and searching so you don't have to! - Scrolling through websites, flipping through magazines, and thumbing through cookbooks to bring you 5 handpicked main dish recipes - just click, cook, and enjoy!
Buffalo Chicken Sandwiches - By McCormicks
Up to 40 Minutes
This is about as easy as it comes! The recipe starts with already-cooked chicken. If you don't purchase cooked chicken for this recipe, cook a couple of thighs or breasts and shred them.
Tips:
If you don’t have pre-cooked chicken on hand, no worries! Just use 2 boneless, skinless chicken breasts or 3–4 thighs.To cook quickly:
Boil: Place the chicken in a pot, cover with water or broth, and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until fully cooked.
Bake: Preheat the oven to 400°F. Place chicken on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 20–25 minutes, or until cooked through.
Once it’s cooled slightly, shred or chop and you’re good to go!
If you have a Kitchenaid mixer, put the cooked meat in and spin on 3-5 until the meat is shredded.
If you don't like hot wing sauce, use BBQ from a jar or try this quick recipe:
½ Cup Ketchup, 1 Tbsp Sirarcha, 2 Tbsp Brown Sugar or honey, 1 Tbsp apple cider vinegar, Salt & Pepper. Mix and go! Optional: Heat through until sweetener is fully dissolved.
Meatloaf - Bringing Back Dinner
10 - 15 Minutes prep
1 1/2 hour baking time
I've been making this meatloaf for 30+years and won over many a meatloaf hater!
Tip: If you like a tighter meatloaf try mixing it in a stand mixer for a couple of minutes.
Fish and Chips - Marley Spoon
40 Minutes
Tip: If you have an air fryer this is the perfect meal for it! I have the Ninja Foodie Crisper version and put the fish in for 8- 12 minutes. Internal temperature will be 145°f when done. The time will vary based on thickness.
I love meal delivery systems. They can be quick and easy, no fuss, and depending on your shopping habits actually save you money! Plus a great way to meet certain nutritional needs.
15 Minutes
The recipe is for the paid version of NY Times cooking, but it is really simple to make any quesadilla in the oven.
Heat over to 425°
Cook for 10 minutes, after 5 minutes fold over the quesadillas.
Cook for 5-10 more minutes or until golden brown.
You may use any filling you like, Eric Kim used corn, paprika, and cheese. I like cheese, corn, and chili powder or taco seasoning.
Tomato Basil Flatbreads
Ingredients
For the flatbread base:
2 store-bought naan or flatbreads or
1 ball of pizza dough, stretched into a 10–12 inch round or oval
For the base layer
2 tablespoons olive oil
1 garlic clove, minced
1 teaspoon balsamic vinegar or fresh lemon juice
Salt and freshly ground black pepper, to taste
Toppings:
2–3 ripe tomatoes (heirloom, Roma, or cherry), thinly sliced
1 ball burrata cheese (or 4 oz fresh mozzarella, torn)
¼ cup freshly grated Parmesan cheese
A handful of fresh basil leaves (torn or whole)
Pinch of red pepper flakes (optional but recommended)
Optional extras:
Thin slices of red onion or shallot
A drizzle of balsamic glaze
Fresh arugula for topping after baking
Instructions
Preheat your oven to 450°F. If you’re using pizza dough, place a baking sheet or pizza stone in the oven while it heats.
Make the base layer: In a small bowl, stir together the olive oil, garlic, balsamic vinegar (or lemon juice), salt, and pepper. This mixture will wake up the flatbread and give the tomatoes a bright, balanced flavor.
Assemble the flatbread:
Brush the oil mixture generously over the surface of the flatbread or stretched dough.
Arrange sliced tomatoes over the top.
Sprinkle on the Parmesan and red pepper flakes.
If you’re using fresh mozzarella instead of burrata, add it now.
Save burrata for after baking to preserve its creamy texture.
Bake for 10–15 minutes, or until the crust is golden and crispy and the cheese (if added) is bubbling.
Finish and garnish:
If using burrata, gently tear it open over the flatbread right after baking.
Top with fresh basil, a drizzle of olive oil or balsamic glaze, and any extra Parmesan.
Add fresh arugula if using, and serve warm or at room temp.
Tips & Variations
Can’t find burrata? No problem—mozzarella works beautifully. Or add a dollop of ricotta after baking.
Make it a meal: Add thin slices of prosciutto or serve alongside a salad with lemon vinaigrette.
Add crunch: Sprinkle toasted pine nuts or walnuts on top for texture.
Enjoy!
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