WEEKDAY MEALS/EASY MEALS/WHAT TO MAKE FOR DINNER/DINNER IDEAS

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The Southern Rustic Channel is Southern Style cooking with flare! Join me while I share family favorites, what’s for dinner, and more! All links are listed below for recipes, cookbooks, and other products. Thank you to all who purchase from the affiliate links, which really help support this channel. I can continue to give you excellent meal inspiration and grow this channel. Thank You! I am so grateful!

TIMESTAMPS:
0:00 INTRO
0:09 SPEZZATINO
3:34 CAJUN SHRIMP
7:54 PASTA WITH YOGURT AND PEAS
14:18 FISH AND CHIPS
20:12 OUTRO

LINKS/AFFILIATE LINKS: Amazon Affiliate (#CommissionsEarned) (#paid Link)
SHOP MY KITCHEN: https://amzn.to/40JhLrf
SHOP MY BOOKS: https://amzn.to/486SnOw
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RECIPES/SIMILAR RECIPES:
SPEZZATINO: Laura in the Kitchen cookbook is linked in my “Shop my books” above. Here is a similar recipe.

Spezzatino – Italian Beef Stew

CAJUN SHRIMP: https://thesouthernrustic.com/2021/07/17/new-orleans-style-shrimp/
PASTA WITH YOGURT AND PEAS: https://thesouthernrustic.com/2024/04/18/pasta-with-yogurt-peas-and-chile/
FISH AND CHIPS: https://thesouthernrustic.com/2024/04/21/pub-stylefish-and-chips/

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[Music]
hey guys today we’re cooking low and
slow this is spino I’m going to be
making and it’s from the Laura in the
Kitchen cookbook her new cookbook if I
can find this online I will leave it
linked but her cookbook is always linked
in my shop my book section in my Amazon
store so I’ve got some oil heating here
and I’ve got some beef that I’ve just
got diced up into about one in 1/2 in
pieces and they’ve already been flowed
and seasoned and I’m going to cook this
in batches until they are nice and
golden on each
side all right so I’ve got the second
batch of beef coming out of the pan now
they’re not fully cooked yet they’re
going to cook for a while so they’ll get
nice and
tender so I’m just going to remove these
from the pan and uh remove some of this
oil cuz we don’t need all of this
oil all right now I’ve got some
vegetables going
in I’ve got carrot celery and
onion I’m just going to add that right
in
there with some salt and pepper
and I’m going to cook these vegetables
down for about 5 minutes or
so until these vegetables are nice and
tender now you can do this in a dutch
oven I’m just going to use my um brazer
pot or My brazer Pan
today
but you can do this in a dutch
oven so I’m just going to let these go
and get tender and then we’ll move on to
the next step and put this meat back in
here and get it cooking low and
slow okay so these vegetables have
cooked down and they’re nice and tender
I’m going to go ahead and add all of the
meat and the juices back into this pot
here as well as some beef stock now you
the recipe calls for red wine and beef
stock I don’t have any red wine so I’m
just going to do beef stock
and I’ve got some parsley and some
Rosemary so I’m just going to throw that
in there I’m going to give this a little
stir to get everything nice and combined
and those herbs down into that pot into
that
liquid and we’re going to bring this up
to a
boil turn the heat down to a simmer
cover it and let it cook for about 2
hours and then we’ll come in and remove
the
herbs all right you guys this fatino
cooked for 2 and 1/2 hours it was
absolutely delicious that meat was fall
apart tender I served it over some
palenta I will try to find this recipe
online and leave it link below if not
I’ll find something similar but Laur in
the kitchen’s cookbook will be linked in
my shop my book section down in the um
description box down below so you can
check that
out all right you guys today I’m going
for something super simple I’m going to
be making my Cajun shrimp I’ve already
got my rice on in the instant pot and
I’ve got some green beans here they are
done so we’re going to go ahead and
start on the Cajun shrimp because it is
not going to take very long at all it’s
a very quick meal so I’ve got my big
brazer pot here it’s over medium low
heat I’m going to add in a tablespoon of
butter we’re going to get this
melting I’ve got some garlic here this
is just a couple of cloves of garlic I’m
just going to add all of this in here
and we’re going to get this smelling
delicious this is going to cook for
about 30 seconds just until you smell
that
garlic okay now we’re going to go ahead
and add in some wher
sauce some chicken
broth hot sauce now if you want this a
little bit more spicy you can definitely
add more or if you don’t want it spicy
at all you can just leave it out
going to add in some Cajun
seasoning and some smoked
paprika and we’re going to let this cook
just a couple of minutes about one to
two
minutes while that is heating up and
getting to smell delicious we’re going
to add in some lemon
juice you can do the juice of half of a
lemon or you can do the juice of a whole
lemon that is really up to you I’m going
to do the juice of one whole lemon
because this is a rather small
lemon get that mixed all in
there turn my heat back up
slightly and I’ve got some shrimp here
typically I do uh deined and uh peeled
shrimp with the tail on they didn’t have
any at the grocery store so I just got
peeled and deined the tail off so I’m
just going to add these right in
here and we’re just going to spread
these out and toss them in
that
seasoning and we’re just going to let
this cook until these shrimp are pink
and completely cooked through it should
take about 3 to 4
minutes depending on how high you have
your
heat and then this will be
done all right so this shrimp is
completely cooked through I’m going to
go ahead and cut my heat off and I’m
just going to add in the remaining 2
tablespoons of
butter and it’s going to help thicken up
this sauce just
slightly and you can add some more salt
and pepper if you need
to so I’m just going to spread this out
a little bit
and I’m going to add some
pepper and I’ve got some chopped parsley
here and I’m just going to add a little
bit of this right on
top and this is done so I’m going to go
ahead and make my plate and I’ll show
you my
plate this Cajun shrimp is the reason
why I always have shrimp on hand in my
freezer it is quick to throw together it
is delicious it’s filling and you can
add any side to it that you want
typically I will do like roasted
broccoli or some green beans but you can
serve it however you want and it’s fully
customizable to your heat preference so
this recipe is on my blog I will leave
it linked down in the description box
for you guys so you can check that out
as
well okay guys today is a very beautiful
day outside and I want to make a PO
pasta dish and eat some dinner outside
on the porch so we’re going to make some
pasta with yogurt peas and chili it’s a
very super easy recipe I’ve got some
water boiling on the stove that I’ve
already salted I’ve got some pasta
here I’m going to go ahead and get this
pasta on to cook and then we’ll start on
the
sauce all right for the sauce I’ve got
some yogurt here this is full fat Greek
yogurt and I’m just going to add this
into my food processor
here all right so I’ve got that in there
and I’m just going to set this empty
container to the side it’s about two and
1/2 cups of a yogurt and I’m going to
add about 2/3 of a cup of Frozen thawed
peas
into the food processor with the yogurt
and I’ve got some olive oil here and I’m
going to add probably about five to six
tablespoons of olive
oil I’ve got some garlic here that I’ve
just peeled and
smashed it’s not mint just good whack
with a knife or back of a spoon and just
chunk it in there and I’m just going to
Blitz this together until everything is
nice and combined and smooth
all right so this is done I’m going to
go ahead and take out my little blade
here and scrape all of this sauce
off all right and we’re just going to
put this in my little Bowl
here this smells so
delicious I want to get all of this
sauce
out so that is all in the bowl now all
I’m going to do is add the remaining
olive oil to a small little saucepan
along with some pine nuts and some
pepper flakes and I’m just going to
toast this up until the pine nuts are
nice and golden brown and then I’m going
to remove them from the heat set them to
the side and let them cool while the
pasta finishes up
cooking all right so I’ve got my sauce
and I’ve got the rest of my ingredients
I’ve got my cooked pasta right here I’ve
drained it and I’ve just got it uh
sitting here on a little pot holder I’ve
got my peas that I’ve soaked in some hot
water I’m going to drain
them I’ve got some salt and white pepper
you can do black pepper if you don’t
have white pepper I’ve got some feta
that I just got chunked up and I’ve got
my toasted pine nuts with the oil and
peppers so we’re ready to assemble this
oh and I’ve got some basil here I’m
going to add a little bit of this pasta
at a time so that way my yogurt doesn’t
split so I’m just going to add a little
bit give it a little mix and then we’ll
add a little bit
more all right so I’ve got all of my
pasta mixed in this smells so delicious
I’m going to go ahead and add in my
Peas My feta cheese
chunks all 8
oz we’re going to add some
salt now add a little bit nail you can
always add a little bit more later if
you need it we’re going to add some
white pepper of course if you don’t have
white pepper can’t find it just add some
good old black pepper in
there we’re going to mix this up a
little
bit and that sauce is going to get down
into that pasta and it’s just going to
be so
delicious all right so I’ve got my basil
here and I’ve already washed it and I’m
just going to te tear it up and add it
directly in
here you can chop it if you want to but
I’m just going to tear
it I love the smell of Basil it just
smells
like
summertime I love the smell of fresh
herbs especially mixed with lemon so
good okay I’m just going to give this
another Little Mix get all of that basil
in there combined with that
sauce I’m going to give this a little
taste just to see if we need any more
salt and
pepper that is so
good it doesn’t need any more salt or
pepper so I’m just going to put some
plastic wrap over the top of this pop
this in the fridge for about 30 minutes
until it’s time to eat and then when
it’s time to eat you’re going to Ladle
this into your bowl or spoon it into
your bowl and top it with the pine nuts
and oil and then that will be good to go
and I’ll show you my plate when it’s
done you guys I absolutely loved
creating this recipe for you guys I did
a ton of research this is a
Mediterranean style uh dinner it is so
easy it’s more of a Israeli Style
dish but it is absolutely delicious this
is up on my blog I will leave this link
down in the description box for you guys
and you can have this recipe if you have
a smaller family so yeah this was so so
good all right you guys so today I am
going to be making some fish and chips
I’ve been wanting fish and chips for a
while so we’re going to make some I’ve
got my fish over here thawing oun I’ve
got some flour in a bowl and then I’ve
got all of my ingredients here so I’ve
got I don’t know
about 3/4 of a cup of flour in here
we’re going to add some spices to this
you can add whatever kind of spices that
you want I’m going to add a little bit
of paprika and this is going to help
with some color give it a little depth
of
flavor and I’m going to add some onion
powder
probably
about two
teaspoons and some garlic
powder probably about the same amount
two teaspoons 2 and 1/2 teaspoons and
some salt and
pepper okay so in here I’ve got some
sparkling water and 2 tpoon of oil but
you can do beer in the place of water
I’m just going to do water because I’m
adding a little bit extra spices and
plus I don’t have any beer so I’m just
going to add that in
there we’re going to give this a whisk
make sure everything is nice and
combined if you need to add more
water to kind of thin this out a little
bit you
can okay so I added a little bit more
water water I want it to be thick but
still kind of runny because we’re going
to dust the uh fish in some flour so
that way this batter will stick better
to the fish so I’m going to cover this
in
plastic and I’m going to let this hang
out in the fridge you can do 30 minutes
up to two
hours I’ve got only 30 minutes today so
I’m just going to do 30 minutes I’m
going to go ahead and put this in the
fridge okay guys so while the batter is
in the refrigerator doing its thing I’ve
went ahead and separated one egg I’ve
got the egg yolk here and I added the
egg white into this bowl here and I’m
just going to whip this up until soft
peaks form pop this in the refrigerator
covered with some plastic wrap until we
are ready to combine everything
later okay you guys so I’ve got some
potatoes on in the oven we’re going to
make some chips they’re just simply
seasoned potatoes baking in the oven
I’ve got some oil coming up to
temperature on the stove and I’ve got my
batter
here and if it it’s hot in here so if
you hear my air conditioner I’m sorry
it’s it’s like really really hot in here
it gets
hot in the kitchen during the summer in
spring so we’re just going to add our
egg yolk
in
here and I’m just going to break that
egg yolk and mix it into this
batter and I’ve got my egg whites here
and I’m just going to add these egg
whites into the batter and we’re going
to fold these egg whites
in until they are all nice and combined
into
that
mixture so take your time and just do
this a little at of time
so you don’t deflate those
eggs those egg
whites and this is going to help keep
this batter nice and
light so once my oil comes up to
temperature all I’m going to do
is get my
fish and I’ve got them on some paper
towel here so they dry out so the flour
to them a little bit better all I’m
going to do is take my fish dip it into
this unseasoned flour you can season if
you want to I’m going to dip it in there
shake off any excess dip it in the
batter and shake off any of the excess
batter you want a thin layer of the
batter so it’s the perfect ratio of fish
to batter and then I’m just going to fry
it in the pan so once my oil comes up to
temperature we’re going to get this
started
all right so my oil is up to temperature
and I’m just dipping this flour this
fish into the
flour and into the
batter letting any excess batter drip
off and I’m just going to carefully
lower this down into the
oil and I’m going to let this
cook about four to five minutes per side
until the batter is nice and golden
brown and the fish is cooked
through all right These are nice and
golden brown and I’m just going to take
these off now I’ve got a sheet tray here
that’s got a little baking rack on top
so the excess grease can drip
off and I’m just going to set them on
that
tray and while they’re still hot I’m
going to add a little bit of
salt and we’re going to finish up the
rest here is my plate you guys we love
fish and chips it is such an easy dinner
to make if you don’t want to fry the
fish you can certainly season the fish
itself and then pop it in the oven and
bake it it’s absolutely delicious or you
can Grill it in some olive oil in a
grill pan so so good and then I just
served it with some potato wedges or
chips on the side and some tartar sauce
but this was so so good I hope you guys
enjoyed this video if you did give it a
thumbs up don’t forget to leave me a
comment in the comment section down
below and all of these recipes will be
linked in the description box below and
I will see you guys in the next one bye
guys
oh
[Music]