Top 10 Dinners For Your Family On Martin Luther King Jr day


The holiday season may be long gone, but that doesn’t mean you have to stop celebrating. In fact, this Monday is a great opportunity to give yourself a break and let someone else do the heavy lifting in the kitchen. Whether it’s your spouse or significant other, a friend or family member helping out in the kitchen can make for a perfect evening together without too much work on your part. Here are ten recipes from Teeruto that will help pass some time before dinner’s ready on Martin Luther King Jr day.


10. Pork schnitzel with vegetable slaw

Toss 1/4 cup mayonnaise, 1 tablespoon each Dijon mustard and cider vinegar, 2 teaspoons honey, 1 1/2 teaspoons smoked paprika, 1/4 teaspoon salt, and pepper to taste in a bowl. Add 6 cups thinly sliced cabbage or coleslaw mix; toss until combined. Thinly slice 10 ounces boneless center-cut pork loin chops (about 3/4 inch thick); season with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat. Dredge both sides of pork in breadcrumbs; cook until golden brown on both sides and cooked through, about 4 minutes per side. Peel 2 bunches (about 15) medium carrots, and cut into 2-inch pieces. Steam in a covered pot over boiling water until crisp-tender, 5–6 minutes. Toss with parsley and lemon zest in a bowl. Top pork with slaw; add 1/4 cup crumbled Gorgonzola cheese to the skillet, and cook until Gorgonzola is melted, about 1 minute more.

9. Chicken thighs with sausage stuffing

Heat oven to 400° F. Heat oil in a 12-inch skillet over medium heat until hot but not smoking. Add chicken and sausage; cook until browned on both sides and cooked through (juices will run clear when pierced), about 10 minutes total for each; transfer to a cutting board. Add onion, celery, carrots, and garlic to skillet; cook until soft, about 5 minutes. Stir in thyme; transfer to a bowl. Coarsely chop chicken and sausage; add to bowl along with bread cubes, parsley, ½ teaspoon salt (or ¼ teaspoon if using low-sodium broth), and black pepper. Toss until combined. Spoon into an 8×8 baking dish coated with cooking spray. Bake until hot all the way through (juices will run clear when stopped with a knife), 30–35 minutes.

8 . Shepherd’s pie

Heat oil in pot over medium heat until shimmering. Add half of beef; cook without moving for 3 minutes (brown well on one side). Stir beef; cook for 1 minute (stir and cook in 2 batches if necessary to avoid overcrowding pot). Add onion, garlic, thyme, and ¼ teaspoon salt; cook until onion softens slightly, about 5 minutes. Add flour; stir until browned, about 2 minutes. Whisk in broth and wine; bring to boil. Reduce heat to medium-low; simmer until thickened, about 10 minutes. Off heat, whisk in butter and Worcestershire sauce. Pour into 8×8 baking dish coated with cooking spray. Top with potatoes. Using a fork, mash potatoes just until combined (do not overmash). Season with salt and pepper. Bake at 400° F until bubbling around edges and potatoes are browned on top, about 30 minutes.

7 . Spicy tuna burgers

Whisk 6 tablespoons mayonnaise; 1 tablespoon Sriracha (or more to taste); and ½ finely chopped scallion together in a bowl. Season with salt and pepper. Gently stir 1½ cups cooked sushi rice, 2 teaspoons rice vinegar, ¼ teaspoon salt, ¼ teaspoon sugar, and 1/8 teaspoon ground red pepper into mayonnaise mixture; cover and chill until serving time. Divide fish into 4 equal portions (about 6 ounces each), then gently shape each portion into a patty that’s somewhat flat on top but thicker toward the bottom to ensure even cooking. Heat oil in a 12-inchstick skillet over medium heat until shimmering. Add patties; cook until browned on bottom, about 5 minutes. Flip burgers, top with slice of cheese, and cover skillet. Cook until cooked through, about 3 minutes more. Spread rolls with mayonnaise mixture; add lettuce and burger patty to each roll bottom. Top with tomato slice and cilantro leaves

6 . Pan-roasted trout

Heat butter in a 12-inchstick skillet over medium heat, being careful not to let it burn (adding more butter if necessary). Season skin side of trout fillets with salt and pepper; add fillets skin side up, reduce heat to medium-low, and cook undisturbed for 5 minutes or just until skin is crispy. Carefully flip fillets and cook until just opaque in center, about 2 minutes. Transfer to a plate. Add shallots to skillet; increase heat to medium-high and cook for 30 seconds. Stir in lemon juice and capers; bring mixture to a boil and cook until reduced by half, about 1 minute. Return trout with any accumulated juices to skillet, turning them around in sauce to coat evenly before transferring back to plates; serve immediately with lemon wedges if desired


Heat oven to 350° F. Scrape cooked rice into pot (if rice is not already there). Layer in roast and top with onion and apple mixture (or any other favorite vegetables). Top roast with chopped garlic, if desired. Pour broth over roast and cover tightly with foil. Bake 2 hours or until internal temperature of meat is 140° F (or 150°F if you like it well done). Then uncover and bake an additional 30 minutes to brown and crisp the top edges of the roast.


Combine apple cider, honey, thyme sprigs, bay leaf, peppercorns, salt, and cinnamon sticks in a large saucepan; bring to a boil. Reduce heat; simmer gently for 15 minutes, stirring occasionally. Strain through a fine-mesh sieve into a medium bowl; discard solids. Wipe pan clean. Heat oil in pan over medium-high heat until hot. Sprinkle pork with salt and pepper on all sides; add to pan, meat side down. Cook for 8 minutes or until browned on bottom. Turn pork; cook for 5 minutes more or until desired degree of doneness (145°F). Transfer to a cutting board and let stand 10 minutes.

3 . Grilled turkey kabobs with vegetables

Combine marinade ingredients in a bowl large enough to hold the turkey and veggies too. Mix well & add your cut up turkey breast and chopped veggies of choice (zucchini, bell peppers, onions, mushrooms, yellow squash). Let this sit at least 30 min., but the longer the better.

Preheat gas grill to medium & oil the grate. Prepare skewers with alternating veggies and turkey pieces. Place on hot grill and cook until done, shaking the grate occasionally to prevent sticking or rotating your kabobs as needed (time will vary depending on how thick your cut of turkey is).

2 . Sweet potato chili with cornbread

Heat 1 tablespoon olive oil in a large pot or dutch oven over medium high heat; add chorizo and onion and saute until onions start to brown; about 5 minutes. Add garlic and jalapeno (if using) and saute for an additional 30 seconds; stir in chili powder, cumin, oregano, salt and pepper; stir constantly for about one minute. Add tomatoes and their juices; stir to combine; bring to a boil then reduce heat to maintain a simmer; cook until slightly thickened and flavors meld together, about 20 minutes. Meanwhile, prepare cornbread topping:

1 . Chicken fettuccini alfredo – Ready in 15 minutes or less

Cook pasta according to package directions, omitting salt and fat. Drain well. Transfer pasta to a large bowl; cover and keep warm. Heat oil in a large skillet over medium-high heat. Add chicken; saute 5 minutes or until done. Remove from pan with a slotted spoon. Melt butter in pan drippings over medium-high heat. Reduce heat to low; add cream cheese, stirring until smooth (mixture may appear curdled). Gradually add milk, stirring constantly. Stir in the pepper and cheese until smooth. Add chicken; heat through. Pour sauce over pasta, tossing to coat. Serve immediately with additional shredded cheese if desired.

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