3 Best Weed Dinner Ideas
In a pinch but feel the need for weed? Today you’ll be able to choose from 3 Best Weed Dinner Ideas.
No need to choose though; you can bookmark this recipe collection and prep ahead to make them all! Just make sure you label everything so that when it’s time to eat, you know exactly what you’re going to get.
It’s time to get high (3 times!)
1. Creamy Pesto Cannabis Chicken
If you’ve never made a delicious pesto chicken recipe, you’re in for a treat. Not only does it taste super savoury and rich, it’s loaded with cannabis butter which makes everything better!
Why You’ll Love Creamy Pesto Cannabis Chicken
There are very few recipes that I go to again and again, but this is one of them. Here’s why:
- Prep it! You can prep ahead and just throw it in the skillet when you’re ready – easy!
- Simplicity. The ingredients are simple, fresh and easy to get anywhere. There’s nothing more frustrating than trying to make a delicious dish where you can’t find the ingredients locally.
- Savoury and rich. It’s filling, savoury, creamy, and decadent. It’s super flavourful and hits the spot – especially this time of year.
- Timing. It takes less than 30 minutes, so long as you have your chicken thawed and cannabutter ready to roll.
Equipment
- skillet
- Measuring cups and spoons
- sharp knife
- cutting board
Ingredients
- 1 lb boneless,skinless chicken breast
- 2 tbsp basil pesto
- 2 tbsp olive oil
- 2-4 tbsp cannabutter
- 2 cups cherry tomatoes
Pesto Sauce
- 1 tbsp flour
- 2 garlic cloves minced
- 1/2 tbsp basil pesto
- 1 cup evaporated milk
- fresh shaved parmesan
- 1 pinch salt & pepper to taste
- fresh basil garnish
Instructions
- Season chicken with salt and pepper, and rub chicken with the basil pesto and cannabis butter.Heat olive oil in a large nonstick skillet.Add chicken to the skillet and cook for 5 minutes on each side, or until thoroughly cooked.In the meantime, prepare the sauce by combining flour, garlic, basil pesto, evaporated milk, salt, and pepper in a mixing cup or bowl; whisk until thoroughly combined and set aside.
- Remove chicken from skillet.Return skillet to heat and stir in the tomatoes. If pan is dry, add a little more olive oil.Cook the tomatoes over medium-high heat for about 1 minute, or until just beginning to soften
- Add the prepared sauce to the skillet and bring to a boil.Place the chicken back in the skillet and cook for 2 to 3 minutes, or until heated through.Remove from heat.Garnish with cheese and basil ribbons.
2. Mexican Marijuana Corn Pasta Salad
This 20-minute Mexican Marijuana Corn Pasta Salad is loaded with fire-roasted corn, cannabis oil, and a tasty, tangy, creamy dressing.
It’s quick and easy to throw together and is made up of mostly pantry ingredients you’ve probably already got in your kitchen!
Equipment
- Pot for pasta
- strainer
- sharp knife
- cutting board
- Measuring cups and spoons
Ingredients
- 16 oz Rotini pasta Cook and follow package directions
- 3 tsp cannabis oil
- 4 bags fire roasted corn frozen
- 1 cup Cojita fresco
- 1/3 cup fresh cilantro chopped finely
Dressing
- 1 cup sour cream
- 1/2 cup mayo
- 2 tbsp cannabis oil
- 1 tsp chilli powder
- 1/2 tsp garlic powder
- 3 tbsp lime juice
- 2 tsp lime zest
- 1 pinch salt & pepper each to taste
Instructions
- Cook pasta according to package directions until al dente. Toss with 2 teaspoons cannabis oil, salt, and pepper and set aside to cool to room temperature.
- Pour most of the dressing over the pasta and toss until everything is well coated. Transfer to a serving platter, drizzle with the remaining dressing, and garnish with fresh chopped cilantro.
3. Beef and Cannabis Stew
This traditional Beef and Cannabis Stew is the best Slow Cooker recipe for Fall and Winter.
It’s loaded with tender bites of beef, yellow potatoes, carrots, peas, red wine, onions, garlic, cannabutter and beef broth.
Serve it with warm biscuits, over pour over mashed potatoes.
Equipment
- Slow cooker
- sharp knife
- cutting board
Ingredients
- 1/4 cup flour
- 1/2 tsp black pepper
- 1/2 tsp garlic salt
- 1/2 tsp celery salt
- 2 1/2 lbs stewing meat
- 3-6 tbsp olive oil
- 3 tbsp cannabis butter
- 3 cups yellow onions diced
- 4 cloves garlic minced
- 1 cup Cabernet Sauvignon
- 4 cups beef broth
- 2 beef boullion cubes
- 2 tbsp Worcestershire sauce
- 3 tbsp Tomato paste
- 5 medium Carrots cut into thin rounds
- 1 lb Yukon potatoes quartered
- 2 Bay leaves
- 1 Rosemary branch
- 1 cup frozen peas
- 1/4 cup cold water
- 3 tbsp corn starch
Instructions
- Cut meat into 1-inch cubes
- Sprinkle beef with black pepper, garlic salt, and celery salt. Toss to coat. Sprinkle flour over the meat and toss again.
- Heat 3 Tablespoons olive oil in a large skillet over medium-high heat. Add the meat in batches, don’t overcrowd the pan. Brown on each side for 45 seconds. Add more oil if needed. Transfer to slow cooker.
- Reduce heat to medium and melt 1 Tablespoon cannabis butter. Add onions and cook for 5 minutes. Add garlic and cook for 1 minute. Use a silicone spatula to clean the bottom of the pan, removing any brown remnants. This will give the soup lots of good flavor. If necessary, add a splash of wine to help loosen it. Transfer the onions/garlic mixture to the slow cooker.
- Add all remaining ingredients except peas for the peas, corn starch mixture, and 2 tablespoons of cold butter.
- Cook on low for 7 ½ to 8 hours or high for 3½ to 4 hours, until the vegetables are softened and the potatoes are fork tender.
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