Sep 27, 2022 Consumer

Not Sure What to Cook This Week? Recipe Week by DashMart Has You Covered

Roll up your sleeves, Recipe Week 2022 is here! For the next seven days, our favorite foodies and chefs are sharing signature recipes you can make at home. Get all the recipes below and all the ingredients at DashMart — find us in the DoorDash app. 

Ready to start cooking?

Recipes:

Taco Bake by @TrinitySierra
“This dish is a comforting classic in my family. At any given time, we can sit down and bond over it like nothing else matters.” 

Prep time: 25 minutes 

Cook time: 15 minutes  

Servings: 6  

Ingredients:

  • 1 pound of ground turkey or your choice of ground meat
  • 1 large red bell pepper, sliced or diced
  • 1 large green bell pepper, sliced or diced
  • 2 cups finely shredded Colby Jack or a Mexican cheese blend
  • 1 pack of taco seasoning
  • 3 1/4 cups of water
  • 1 yellow onion, sliced or diced
  • 4 cups of shredded lettuce
  • Sour cream
  • Tortilla chips (optional)

Instructions:

Heat oven to 350°F. Cook the ground meat in a 10-inch skillet, stirring frequently until beef is brown; drain. Stir in dry taco seasoning mix to break up the meat and add bell peppers, onions, and lettuce to taste. Spoon into your favorite baking dish — about 13x9x2 inches or similar — sprinkle with cheese. Bake for about 10 to 15 minutes before cutting. Serve with tortilla chips and sour cream. Serve with your favorite bottle of wine or a nice can of pop! 

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Hawaiian Garlic Shrimp by @Pete_Eatss
“This dish is special because it’s the first dish I had in Maui when I visited my aunt in Hawaii for the first time in over 15 years.”

Prep time: 15 to 20 minutes 

Cook time: 15 minutes  

Servings: 2 to 3 

Ingredients:

  • 12 pieces jumbo shrimp 
  • 1 tbsp rice flour or all-purpose flour (enough to coat) 
  • 1 tbsp cornstarch (enough to coat) 
  • 1  tbsp paprika 
  • 1 tsp chili flakes 
  • 1 tsp salt 
  • 1 tsp sugar or sweetener of choice 
  • Small drizzle olive oil
  • 20 cloves garlic chopped (1-2 garlic bulbs) 
  • 6 tbsp unsalted butter
  • 1/2 tbsp lemon juice, add more if necessary
  • Cooking oil (such as vegetable, canola, grapeseed, sunflower, or corn oil)

Instructions:

Prep shrimp by cleaning and patting them dry. You can use shell on or off. Add all dry ingredients to a bowl and mix well. Coat each shrimp and set aside on lined parchment paper to rest. 

Heat butter in a pan until melted and add in the minced chopped garlic. Cook until aromatic. Remove garlic to prevent burning. Add cooking oil to the pan. Add shrimp and pan fry both sides until golden brown. Add garlic back into the pan and toss shrimp to coat. 

Serve with lemon and white rice, and enjoy!

Pair with a tropical sangria or mango spritz cooler:

Tropical Sangria

  • 1 cup sparkling moscato
  • 1 shot rum
  • Seasonal summer fruit (pineapple, mango, orange, strawberries) 
  • Ice

Mango Spritz Cooler

  • 1/4 cup Mango purée 
  • 1/2 club soda
  • 2 slices lime 
  • 1 to 2 slices of peach or nectarine
  • 1 Tsp Sweetener 

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Angus Beef Burgers by @oscarins_kitchen
“This classic burger is perfect for any cookout or when you’re just at home with your significant other.”

Prep time: 15 minutes 

Cook time: 20 minutes  

Servings: 6  

Ingredients:

Patties

  • 2lbs ground beef (or your choice of ground meat)
  • 1 large yellow onion (finely diced) 
  • 2 tbsp of garlic salt 

Spicy Thousand Island Sauce

  • 1 cup mayo
  • ¼ cup ketchup
  • ¼ cup mustard
  • ¼ cup sriracha sauce
  • 1 large pickle (finely minced)

Toppings

  • American cheese
  • Tomatoes
  • Red onions
  • Green leaf lettuce
  • Bacon
  • Burger buns

Optional side: Frozen fries 

Instructions:

Prep and slice all your toppings. For the bacon, I place the strips on a baking sheet and cook in the oven at 375° F for 10 to 15min until they’re nice and crispy. 

In a small bowl, mix all the sauce ingredients with a whisk. Taste for your liking. Add more sriracha for a spicier taste or more ketchup for a sweeter taste. In a medium bowl, add the ground meat, onions, and garlic salt. Use your hands to mix thoroughly. 

Divide your mixture into 6 equal-sized portions. Form each portion into a ball and then use your hands to flatten into a patty. You typically want your patties to be slightly larger than the buns they’ll be served on since they’ll shrink a bit during the cooking process, so keep that in mind. 

Preheat the grill or a skillet to 350° to 400°F. Grill the patties for 3 to 4 minutes per side for a medium-temperature burger. While the patties are on the grill, pop your favorite frozen fries in an air fryer and don’t forget to toast your buns.

To assemble the burger, I like to stack bun, sauce, lettuce, patty, cheese, tomato, bacon, red onion, microgreens, sauce, and bun. Serve it with a side of fries. Enjoy!  

Serve with any 805 beer!

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Peach Swirl Cheesecake Bars by @happytummy_702
“Baking delicious cheesecake in bar form transforms a formal dessert into a fun, casual everyday treat that’s perfect for sharing!”

Prep time: 30 minutes 

Cook time: 45 minutes  

Servings: 16

Ingredients:

Peach Purée 

  • 2 fresh peaches or nectarines 
  • (approx 8oz), peeled and pitted
  • ⅓ cup (67g) granulated sugar 
  • 1 ½ tsp cornstarch
  • 1 tsp lemon juice 

Crust 

  • 5 oz (142g) vanilla wafer cookies, finely ground (yields 1 cup crumbs)
  • ¼ cup (32g) pecans, finely ground 
  • ¼ tsp kosher salt 
  • 3 tbsp (42g) unsalted butter, melted

Filling

  • 18 oz (510g) full fat cream cheese, room temp
  • ½ cup (120g) sour cream, room temp 
  • ½ cup (100g) granulated sugar 
  • 3 tbsp all-purpose flour 
  • 3 large eggs 
  • 1 ½ tbsp lemon juice 
  • 1 tbsp vanilla extract or paste 
  • ¼ tsp kosher salt 

Instructions:

Pulse peeled and pitted peaches in a food processor or blender until smooth. Transfer to a small saucepan over medium heat. Combine sugar and cornstarch in a small bowl, then add to peach puree with the lemon juice. Bring to a boil, stirring occasionally. Let boil for 2 minutes until thickened. Remove from heat and let cool.

Preheat oven to 350° F (175°C). Butter or grease an 8-inch square pan and line with parchment paper, leaving paper to overhang for easy removal later on.

Combine cookies, pecans, and salt in a food processor and pulse until very finely ground. Drizzle in melted butter and pulse until evenly moistened. Transfer and press the crust evenly into the bottom of the prepared pan. Bake crust for 8 to 10 minutes or until set, then remove from oven and let cool completely.

Reduce oven temperature to 325°F (162°C).

In a large mixing bowl or clean food processor, combine room temperature cream cheese and sour cream with sugar and flour until completely smooth. Add eggs, one at a time, mixing well and scraping down the sides of the bowl. Add lemon juice, vanilla and salt, and mix well. 

Pour batter onto cooled crust in an even layer. Drop dollops of the peach puree on top of the cheesecake batter. Use a bamboo skewer or toothpick to swirl the puree into the batter. Save remaining purée if any leftover. 

Bake cheesecake for 30 to 35 minutes or until the center of cheesecake is set but has a slight jiggle. Let cool on a wire rack to room temperature, then refrigerate at least 2 hours or overnight. Gently use the parchment overhang to lift entire cheesecake out of the pan. Using a sharp large knife, slice into squares. To achieve clean slices, run the knife under hot water and wipe clean between each slice. Serve chilled or at room temperature

Pour a hot cup of coffee with your favorite creamer (I love International Delight French Vanilla!), and ENJOY! 

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Sweet Potato Pancakes by @ErekaV

“When I was a kid, my mom made homemade pancakes for breakfast. I started making these sweet potato pancakes for my kids when they were little, and they soon became a family favorite.”

Prep time: 15 minutes 

Cook time: 25 minutes  

Servings: 4 to 6

Ingredients:

  • 1 ¾ cup all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp white sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ¾ cup milk
  • 2 sweet potatoes roasted with skin on
  • Unsalted butter
  • 2 oranges 
  • Maple syrup

Instructions:

In a large bowl, mix together the first 6 ingredients. Scoop out the flesh of the sweet potato. In a separate bowl, whisk together the sweet potato, eggs, vanilla extract and milk. Add wet ingredients to dry ingredients and mix well. Add 1 tbsp butter to a skillet and heat over medium heat. Once butter begins to foam, ladle in batter. When pancake bubbles, flip and cook for 2 more minutes until golden brown. In a small bowl, mix together maple syrup, zest and juice from one orange. Top pancakes with syrup and more zest!

Serve with an Aperol Spritz or a yummy mango & papaya smoothie:

Aperol Spritz

  • Aperol
  • Sparkling wine/Champagne
  • Oranges
  • Soda water

Fill a glass with ice. Mix together equal parts Aperol and champagne. Top with soda water, a squeeze of orange juice and stir. Garnish with an orange slice.

Mango & Papaya Smoothie

  • 1 cup frozen mango and papaya chunks 
  • 1 frozen banana
  • 5.3 oz vanilla non-fat Greek yogurt
  • 1 tbsp honey
  • ⅓ cup 2% milk

Add all of the ingredients to a blend and blend until smooth. 

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Mom Duke’s Shrimp by @chefkwameonwuachi

“This recipe reminds me of the parties my mother would throw for our friends and family growing up. The scent would creep under my door and I would run to the kitchen and sneak a few before bed.”

Prep time: 20 minutes 

Cook time: 20 minutes  

Servings: 2 to 3

Ingredients:

  • 10 large (16-20 size) raw Gulf shrimp, shell-on, head-on if possible 
  • Kosher salt, to taste
  • 1 tbsp house spice, or all-purpose seasoning, plus more to taste
  • 2 tbsp canola oil, plus more as needed
  • 2 cloves garlic, minced
  • ½ yellow onion, finely diced
  • ½ stalk celery, minced
  • ½ green bell pepper, finely diced
  • 1 tsp dried oregano
  • 1 fresh bay leaf
  • 3 sprigs thyme
  • 3 tbsp freshly squeezed orange juice
  • 5 tsp Worcestershire sauce
  • 1 stick (8 tablespoons) cold unsalted butter, cubed
  • Freshly squeezed lemon juice, to serve
  • 2 tsp finely chopped chives

Instructions:

Peel and devein the shrimp, keeping the tail and head on if possible. Season shrimp generously to taste with salt and house spice.

Heat a large pan over medium-high heat. Add canola oil and, when it shimmers, add the shrimp in a single layer. Sear the shrimp on both sides for 1 to 2 minutes total — it should be about halfway cooked. Remove from the pan and set aside.

In the same pan, sauté garlic, onion, celery, and bell pepper until translucent, about 5 minutes, adding more oil if needed. Add 1 tbsp house spice, dried oregano, bay leaf, thyme, orange juice, and Worcestershire sauce. Increase heat to a brisk simmer and cook, stirring often, until nearly dry. When about 80% dry, return the shrimp to the pan and toss to coat. Continue to cook until liquid is evaporated, then remove the thyme and bay leaf.

Remove shrimp from heat and add the cold butter a cube at a time, stirring constantly, until fully combined. Season to taste with salt and lemon juice, sprinkle with chives, and serve immediately, with additional house spice, perfectly steamed rice, and/or toasted bread.

Mom Duke’s Shrimp is best served immediately, with rice and torn French bread.

Serve with a Guinness Draught Beer or a Coca-Cola Classic.

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Breakfast Sausage Bake by @thefunnymomma
“There aren’t enough adjectives in the dictionary to describe how delicious this bake is. I basically took all the yummiest parts of breakfast, dropped them in a casserole dish, and topped it with cheese.”

Prep time: 30 minutes 

Additional time: Must be chilled for about 8 hours overnight

Cook time: 50 minutes  

Ingredients: 12 

Servings: 8 to 10

Ingredients:

  • 24 count King Hawaiian Rolls, cut into cubes
  • 12 oz breakfast sausage patties/links
  • 6 eggs
  • 5 oz spinach 
  • ½ medium yellow onion, diced
  • 1 cup heavy whipping cream
  • 2 cups cheddar cheese, shredded
  • ½ tsp salt
  • ½ tsp garlic powder
  • ¼ tsp paprika 
  • Pepper (to taste)
  • Olive oil

Instructions:

Place bread cubes in a lightly greased, 9×13 baking dish. 

Heat a medium pan on medium-high heat. Drizzle with olive oil. Once hot, add onions and cook for 3 minutes, or until they begin to become translucent. Add the sausage patties to the pan and use a wooden spoon to break the sausage into bite-size pieces. Cook until the sausage is no longer pink.

Turn off the heat and add spinach. Cook for 1 minute (just until the spinach begins to wilt). Pour the entire sausage mixture into the baking dish, layered over the bread. Sprinkle the whole dish with cheese. 

In a medium bowl, mix eggs, whipping cream and seasonings together until well combined. Pour this mixture over the entire dish. Make sure it gets it in all the nooks and crannies. Cover with plastic wrap and chill for at least 8 hours.

Preheat the oven to 325°F. 

Remove plastic wrap and cover dish with aluminum foil. Bake for 35 minutes. Uncover and bake for an additional 25 minutes, or until the casserole is set. Let the casserole cool for 10 minutes before serving. Now cut yourself a huge slice and enjoy!

“What’s brunch without a mimosa?! But let’s make them fancy using juice ice cubes! The kids want to be fancy too? Sub out champagne for sparkling apple juice for the littles!”

Mom and Me Mimosas

  • Orange Juice
  • Pomegranate Juice
  • Pineapple juice
  • Champagne 
  • Sparkling Apple Juice

Pour orange juice, pineapple juice, and pomegranate juice into individual ice cube trays and freeze overnight. Layer ice cubes in a champagne flute. Pour champagne or sparkling apple juice over the ice cubes. Serve and enjoy!