EASY and DELICIOUS Dinner ideas that AREN’T CHICKEN | Weeknight dinners

Welcome to Feeding the Byrds!

What’s included in
0:00 Intro
0:35 Salmon Sheet pan – Dressing https://feedingthebyrds.com/copycat-italian-dressing
5:52 Sausage and Tomato Risotto – https://bit.ly/3ToG2Rn
12:40 Pork Chops in Brine – https://www.africanbites.com/pork-chop-brine/

Items used in this video:
Cutting Board – https://amzn.to/3P9t87u
Baking Sheet – https://bit.ly/4bQADd0
Dressing container – https://amzn.to/49W1LpX
Pots and Pans – https://bit.ly/40zhC8m
Measuring Cups (black)- https://bit.ly/3KrIQHL
Flip Lock Containers – https://bit.ly/3qC02Qf
Oil dispenser – https://amzn.to/3P6RUoE
Herb Scissors – https://amzn.to/49ETKpb
Silicone and Wood Utensils – https://amzn.to/3V5IFJ4
Glass Storage Containers – https://bit.ly/3ehWhLI
Air Fryer – https://amzn.to/3uYr4bA
Cast Iron Skillet – https://amzn.to/438xC3Y
Meat Thermometer – https://amzn.to/3v6uQzu

Good Chop – Use code BYRDS120 to get $120 off across your first 4 boxes of Good Chop at https://bit.ly/3R3Z5jo!

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Watch these next:
Check out these easy dinners: https://bit.ly/3VHD88T
You probably already have these ingredients: https://bit.ly/3Fcz9vy

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Cheese grater: https://amzn.to/3H1ncKl
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Get in contact here:
Amber@krewecompany.com
or
Feeding the Byrds
PO Box 594
Mineral Springs, NC 28108

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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren’t subscribed, I would love if you would considering subscribing and sticking around for more food content.

**This video is not sponsored. I will always give my honest opinion, regardless of sponsorship, products sent to me for review, and referral or affiliate links.

Listen friends I’m not hating on chicken we love chicken here we eat a lot of chicken however sometimes you just want something different this isn’t just ground beef this isn’t just pork these are three different proteins other than chicken that you can make this week tried and true recipes that are just

Going to change things up maybe you’re already one of those families that has a ton of different proteins in a weekly basis but I know sometimes we can get in a chicken rut where it’s like the only recipes I can come up with are chicken and we want something else here are

Three tried and true recipes that we love they’re delicious y’all are going to love them too can I tell you guys something if you’re not making sheet pan meals you’re spending too much time in the kitchen they are so easy they come together so quickly tonight we are going

To have a salmon sheet pan dinner and here’s the great thing about this one not only is it on a sheet pan not only are we using up that extra salad dressing that sometimes you have no idea what to do with this is also only five ingredients it comes together so quickly

So easy to make this what’s the best part about sheet pan dinners you guys say it with me you have less dishes to wash okay because you’re going to cover that sheet pan with foil or parchment paper or something that’s going to keep it clean and then you barely have to

Rinse it off as you can see I’m starting with some red potatoes and I’m just dicing these into maybe a little bigger than bite-sized pieces you can make them whatever size you would like you do want to make sure that they’re small enough that they’re not going to take a really

Long time to cook because one of the things about sheet P dinners is that you want everything to cook around the same time now for this one I’m actually going to be cooking the potatoes first for a little bit before I add the salmon and the green beans onto that sheet just to

Make sure we don’t overcook the salmon that’s a really big deal now if you’re doing something like chicken or if you’re doing maybe a meatloaf something really other than a fish that doesn’t overcook really quickly you’re all right putting everything on the sheet pan at

The exact same time all right so what I would say is just cut however many you feel like you need depending on the size of your family now whenever I make sheet pan dinners I usually ought to use my larger pan so I have that one here I’m

Going to take all of the potatoes and just put them right on the pan this is ingredient number one I have some copycat Olive Garden dressing here and I am going to drizzle just a little bit on to the potatoes now obviously you can just buy the Olive Garden dressing you do not

Have to make it but I’ve been making it because we have all the ingredients always on hand to make it and it is so easy so easy and so that I don’t have to dirty a bowl to toss all these in we’re just going to do this you can toss them

Obviously with a spatula or tongs or something like that but look how easy that was we are preheating our oven to 400 ° I’m going to let these cook for about 15 minutes or so then we’re going to add other ingredients onto this and cook

Again so we have a little bit of a precook on the potatoes here which take the longest now I’m going to add the green beans all right now that this is hot I will switch to tongs let’s add a little bit more of that dressing and mix them

Around it’s just going to add good flavor you can also add salt and pepper if you want honestly I mean you can add whatever you want it can just be spices it doesn’t have to be leftover dressing it’s just convenient that we have leftover dressing so I’m using it okay

So let’s put this back in maybe maybe like 5 minutes or so just to get those green beans started and then we’re going to add the salmon onto the center of the sheet but really the green beans won’t take that long at all these have been in for about 5 or so

Minutes we’re actually going to change the oven to broil I’m going to broil o on low but I’m going to change that over now and let’s make a pocket here in the center that the salmon can go in I bought this salmon and I definitely thought that it had four in

The pack clearly does not but my daughter is going to a birthday party tonight and I’m pretty sure she’s eating there I’m checking to make sure though the salmon is our fourth ingredient we are going to top with some of the dressing looks so good you can

Add salt and pepper if you would like to if you’re using the uh store-bought version I definitely think it has more sodium than the homemade version that I made so you may not need to add salt and pepper since mine is homemade I’m going to add this Kevin’s seasoning so this is

Our fifth ingredient Salt and Pepper would be another thing that you could add but good to go put this in for about 10 more minutes all right I I just pulled this we do want to check it I think it’s actually going to be perfect oh yeah this is perfect nice

It’s nice and Flaky I just tasted this and realized that I wasn’t recording the whole time it’s really good I prefer to take the skin off this is skin on salmon obviously you can buy it without the skin but whatever your preference is the flavors are really good so easy to make

Such a pretty meal with all the different colors great ingredients in my opinion the green beans are cooked to Perfection I like them to just still be a little bit crunchy ever so slightly not a lot like I don’t want them to be raw but I like a little bit of crunch so

If you don’t like a little bit of crunch just cook them a little longer before you put that salmon on so good so easy to make love this one we are making a sausage and tomato risoto so delicious this is pretty much all happening over here on the stove top so that’s why

We’re over here on this side of the kitchen the only thing that I did before I started filming this was I went ahead and cut up our Italian sausage going to use these diced tomatoes right here I’m going to put them into this pot and I’ve

Got my heat on because I want this to start warming I’m also going to add at least 2 cups of chicken broth into this probably will actually need about four cups overall but I o don’t want to put too much in here and then we don’t end up using all of

It okay so really you’re just letting this heat over here on this side of the stove that’s it you can pretty much leave it alone until you’re ready to use it in my pan that I have here we’re going to turn our heat onto a medium

High and I’m adding a little bit of oil maybe a teaspoon and a half if you’re using a pork sausage especially a crumbled one you probably want to go ahead and cook it and you won’t really need the fat you can or the oil you can

Use the fat that will be left over from cooking the sausage but we’re going to add ours to the risoto after it’s cooked that’s why I put some oil into the pan so I’ve got one cup here we’re going to end up adding two cups of risoto or ar

Boreo rice sorry we’re making risoto but it’s made with ar boreo and just start to let that Rice sauté a bit we are also going to add in some butter because when it saut in butter it is oh so good okay so about a tablespoon of butter is going to go into the

Pan and I’ll just let that melt in there and help to toast up that ororo Rice this is one of our favorite things to eat we love risoto you’re letting the rice toast up until it gets some color on it you want you want it to actually

Toast so that you see a little bit of brown on there now that we’re ending the toasting process I’m going to add in a little bit of garlic that’s a just a little under a teaspoon you don’t want to add it in too soon because you don’t want to burn the

Garlic all right we’ve got a nice toasted color on this risoto that’s what I like to see I don’t know if you guys will be able to see it on camera some of the little pieces there have some brown edges that’s what we’re looking for at this point we’re kind of deglazing the

Pan we’re using a dry white wine you can just use chicken broth if that’s your preference but this does add a really good element of flavor so about a/2 cup and it is going to make that noise it should make that noise okay we mix that together it’s going to uh evaporate pretty

Quickly we’re on a medium high heat we’re cooking all the alcohol off so at this point what you can see is we’ve got the risotto in there the liquid has all evaporated we’re going to go over here to our hot liquid and start

To add that in about a cup at a time and let it boil or simmer I should say we’re going to let it simmer and it’s going to start cooking this the rice now if you add cold liquid in here it’s going to take longer to come back

Up to that boiling temperature that simmer temperature so that’s why if you’ve got your hot liquid over here to the side it’s going to make this process move along a lot faster so we let this cook down we stir it occasionally and repeat the process over and over again

Okay you can see here almost all of the liquid has been uh absorbed into that Rice so we’re going to add some more liquid and continue to cook now I am going to add a little bit more broth over here into my pot cuz we are going

To need more so typically you will use around four cups but I just wanted to be careful with that and not add more than we would end up needing okay so like I said just repeating the process over and over again until your rice is nice and

Al Dente it’s going to be the perfect consistency um you pretty much know that you’re there once you’ve used up all of your liquid and then if you need to add a little bit more you can now keep in mind I’m using bone broth which is a little

Less salty than chicken broth so I will probably add a little bit of salt to mine all right we’re almost there I’m going to go ahead and just add the last bit of liquid and let that cook off we are really close to being there because we’ve got the liquid almost cooked all

The way down you can see that the rice is starting to really it’s it’s about doubled in size I don’t see any really um stark white pieces which is good they’re starting to be a little more not translucent all the way but they don’t look raw so let’s add in the chicken

Sausage and let that start to heat through I’ve got some basil that I pulled off the garden so we’re just going to chop it with the herb scissors and add that all right at this point we are just about done so I’ve turned my heat down to low because we need to add

The cheese in my son is going to add in some Parmesan cheese ideally you would want about a cup of Parmesan to go in this all of it y okay so we’re just a little bit short mix all of that together and then we’re pretty much ready to to

Serve let’s give this risoto a try I love how with risoto the rice does not get mushy it keeps that texture to me that’s huge I I just I really enjoy that the flavors of this are really bold really good I could see where with pork

It would be excellent too uh great use of canned tomatoes fantastic use I think it could actually use a little more Basils so if you have more basil I would say add it in unless of course you don’t like basil love that pungent parmesan cheese in there excellent flavors and I

Mean it’s like everything we love in a bowl tonight we’re going to make some pork chops this is probably not something that you’ve seen a lot on my channel because it’s not something that we make a whole lot but let me tell you if you do it right they are so delicious

Now if you’re like us in the past we years and years ago we used to make pork chops and every time we were like why are these so dry why are they just not good just not good but then we learned about making a brine for your pork chops

And if you make a Brine and just let them soak in this brine for a couple of hours before you cook them Game Changer it completely changed the way that we thought about pork chops it’s very easy to make don’t let the word brine if you

Don’t know what that is scare you or deter you because it’s so easy and it’s so good it basically just infuses the pork chops with the most amazing flavor we’re going to get our brine ready for our pork chops and I’m just going to use these glass storage containers that I

Have for this now a brine has tons of flavor so don’t be alarmed by the amount of things that we’re putting in here and the quantities we need about a 4 cup of salt we’re adding A4 cup of brown sugar you can actually use whole peppercorns

I’m just going to use some of this white pepper and just about a teaspoon or so my my bay leaves are looking kind of sad but we are going to add a little bit in here you want about two bay leaves so I’m going to add a couple broken pieces

Adding in some garlic overall probably four to six cloves so it is a lot of garlic okay again don’t be alarmed because this is just the brine it’s just going to help add flavor while it’s just marinating basically okay we’re just going to add some th from the garden now

The only type of orange that I have right now are these little Mandarin oranges but I’m going to go ahead and peel it and add that in as well the Citrus actually helps to kind of break down the the meat and just make it really tender if you don’t have an

Orange that’s okay but I would suggest that you maybe add some orange juice lemon juice something like that I’m also kind of peeling off the the skin of the orange because I want to make sure that that flavor is really going to get into the um pork chop okay let’s add in at

Least 2 cups of chicken broth and then I’m this is chicken stock uh bone broth by the way okay I’ve got these really delicious looking pork chops from our good chop box which if you guys haven’t ordered from good shop I do have a discount code

So you can check that out in my description box we love everything we’ve got gotten from them so far and let’s just take these out we’re going to set them in the brine this is this is going to get really full I think we’re going to be okay I

Think we’ll be able to fit all these in all right let’s put the lid on Shake it around a little bit and actually you know what let’s add a little bit of water we really want the brine to cover it completely and it’s totally fine to add water as a matter of

Fact majority of recipes call for water going to we’re going to get right to the top of this the goal of a brine is you really want these to sit in this for 1 to 3 hours before cooking so we’ll put this into the refrigerator and just let it

Work so to go with dinner tonight I’ve got some sweet potatoes in the air fryer they actually take about 35 to 40 minutes so I put those in a little bit ago over here on the counter I took out the pork chops with in the Brine and I

Actually turned it upside down onto my counter so that I could get the brine all over the ones that were on top it’s a really good idea to bring pork chops to room temperature before you cook them for a more even cook now you can make these completely in the oven but we’re

Going to do first on the stove top to get a nice sear on all of the edges then we’ll put this into the oven and my oven is currently preheating to 375° over here I have prepped some asparagus we’re going to have that with dinner tonight and this I’ll just sear

On the stove top okay let’s get this turned on and I’m going to do a medium high heat move this on the burner properly I just have about maybe a teaspoon and a half of oil that I put into my cast iron skillet you don’t need a lot especially if you’re

Using a cast iron just because it’s probably already seasoned anyway we’re going to get this heated up so that we can add in the pork chops and that is our indication that it is ready to go we’re starting to get a little bit of color I am going to render the fat which

Means I will turn each one of them up on their sides so that we can really really make sure there’s no white fat you do not want that at all so up on the sides like so now if you want to cut down on the fat content you don’t have to do this

But I’m going to add a little bit of butter into my pan it just helps to flavor up this crust that I’m making here okay so you can see this one is actually perfect how you’re you’re really getting that color on the side that’s what you’re looking For just to make sure that these don’t dry out while in the oven I’m going to add a little bit of that brine to the pan I’m also going to use a meat thermometer which is not something that we do regular L but this is just something that you don’t want to

Overcook so we want to get to right around 140 okay we’re just going to cook up the asparagus this I usually just Chew in like a little bit of chicken broth and salt they’re so easy you can add oil to the pan butter to the pan whatever you like so easy

Our pork chops are at40 and ideally you want them to come up to 145 but they will get there just by resting in the pan so we’re going to take this out and these really need to rest for about 10 Minutes friends how good do these pork chops look they are cooked to Perfection now my a couple tips for pork chops if you’re going to do this especially boneless ones um get a good quality pork chop obviously these are these we use from good chop they’re very very good

They’re nice and thick use a brine soak them in a brine add that wonderful flavor use a bit of citrus and really help to break down the the meat and it’s it’s so good don’t over brine them though because it actually can really break it down and kind of make it mushy

So you want to be careful not to not to let them sit in the brine too long we usually do about about 1 to 3 hours then get a meat thermometer you don’t want to overcook pork chops because right if you take them out right in between that 135

And 140 and then them let them rest to get up to that 145 it’s so good they’re so so good with amazing flavor so if you’ve been scared of pork chops don’t be it is a great white meat option if you’re tired of chicken adding in a

Different element to your weekly menu if you soak your pork chops in a brine let me know in the comments below and if you have a different recipe for it I’d love to know we always are looking for new recipes for this if you are a pork chop

Lover what’s your favorite way to make them do you bake them in the oven do you make them on the grill what is your favorite our verse today comes from James 1:17 every good and perfect gift is from above coming down from the father of the Heavenly lights who does

Not change like shifting Shadows I hope you enjoyed today’s video and again not hating on chicken if you want to see some chicken recipes check out this video that I have listed above you’re going to find amazing recipes inside of this video also I’ve got tons more

Recipes here on my channel so don’t miss the other videos that I have available have a great week