recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield
1,"2017-09-25 02:40:51","Slow and Low Country Ribs","4 country ribs, about 3 pounds Kosher salt Vegetable oil The barbecue sauce of your choice",,"1 Cut and salt the ribs: Country ribs are usually more than a foot long. We recommend slicing them in half before cooking, as they'll be easier to handle. Coat the ribs in oil and then salt them well. Much of the fat will render away in cooking, leaving a crispy-salty-fatty bit you will be fighting over with your friends. 2 Slow cook the ribs for 90 min to start: To cook the ribs, you have several choices. You can bake them in a 250°F oven (line a baking pan with foil and cover the pan). You can slow-roast them in a gas grill (covered) with half the burners turned off (put them on the side that is not over direct flame). You can set up a large charcoal grill like a smoker and cook the country ribs on the cool side (again covered). But best of all would be to build a wood fire on one side of the grill and slowly barbecue these ribs over woodsmoke. No matter what you do, let the ribs cook untouched for 90 minutes. At the 90-minute mark, turn them and paint them with your barbecue sauce – we like the sweet-spicy Dr. Pepper BBQ sauce for this, but you could also use a South Carolina mustard-based barbecue sauce, a Bourbon BBQ sauce, or a traditional Kansas City-style sauce. 3 Then, every 30 minutes or so, turn your ribs and paint them again with the sauce. How long to cook? Depends on how hot your fire is. At least 3 hours. Maybe as many as 5 hours. You really, really want to slow-cook these ribs because they are pretty fatty. The slower you cook them, the more fat renders out and the smoother your ribs will be. Take your time. 4 Move to hot side of grill or broil: When the meat begins to fall apart – you’ll notice this when you turn the rib – you’re ready for the final step. Paint the ribs one more time and then move them to the hot side of the grill. If you are using the oven method, move the ribs to the broiler. Let the ribs cook a minute or two so the sauce can caramelize. Pay attention, and do not let the ribs get too blackened. A little char is good, but you don’t want a briquette. Serve with coleslaw, potato salad, deviled eggs or whatever you’d like. Oh, and napkins. Lots of napkins.","When it comes to the grill or barbecue, I defer to my colleague Hank, especially when it concerns meat. Here he shows us how to cook pork country ribs, slow and low. A favorite from the archives! ~Elise Country ribs. Big slabs of porky goodness cut from the shoulder of the hog. Sold boneless or bone-in, these are nothing like a rack of ribs. They are pork logs, laced with fat, and require slow, low-temperature cooking to become delicious. That’s the downside: You can’t do a fast country rib. The upside is that they are all meat, so you only need one to fill you up. In fact, I slice them in half because a full rib, which can weigh a pound, can be too much for some people. The best way to cook country ribs is over a wood fire, but you can cook them on a charcoal or gas grill, or even in the oven. Just repeat after me: Slow and low.. slow and low… You’ll want to sauce these ribs with something. It can be as simple as cider vinegar, or you could use your favorite barbecue sauce. We chose to use a sweet and spicy Dr. Pepper BBQ sauce.","Hank Shaw","August 29, 2017","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","Elise Bauer","Pork country ribs, cut from the shoulder, cooked slow and low, and glazed with the barbecue sauce of your choice!","10 minutes","3 hours, 30 minutes","Serves 6-8"
2,"2017-09-25 02:40:58","Spatchcocked Grilled Chicken with Orange and Ginger","For the chicken: 1 (4-pound) chicken Salt and pepper, to taste Oil, for the grill  For the marinade: 1 orange, zest and juice (about 1/2 tablespoon zest and 1/3 cup juice) 1 lemon, juiced (about 2 tablespoons) 3 tablespoons finely chopped fresh ginger 2 tablespoons olive oil 1 tablespoon honey 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander) 2 teaspoons paprika 1/4 teaspoon salt Special equipment: Kitchen shearsCharcoal grill or gas grill","Ask your butcher to spatchcock the chicken for you, or do it yourself following the directions in Step 1 of the recipe.","1 Spatchcock the chicken (if not already spatchcocked at the butcher): With kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like. Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it. Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish. 2 Make the marinade: In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat. Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade. 3 Prepare a gas or charcoal grill: If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F. If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side. When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil. 4 Grill the chicken: Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes. Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast. (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.) 5 Crisp the skin: Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp. 6 Let the chicken rest: Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.","This chicken with a funny name (“spatchcocked”?!) is a boon for grillers. Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe! Combine this with a tasty ginger-orange marinade, and you’ve got one fantastic summer meal. So what is spatchcocking, anyway? Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique. The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from). The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces! You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone. Once you get the hang of it, it’s very easy! If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long. Also, leave the chicken in the orange ginger marinade for as long as you can — at least two hours or overnight. This guarantees a juicy, flavorful bird Need some more help to spatchcock your own chicken? Check out our video: How to Spatchcock (Butterfly) a Chicken!","Sally Vargas","August 5, 2017","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","Sally Vargas","Orange-Ginger Chicken, spatchcocked and grilled! ""Spatchcocked"" is just a fancy way of saying ""butterflied."" It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.","10 minutes","45 minutes","4 to 6 servings"
3,"2017-09-25 02:40:59","Grilled Fish Tacos with Strawberry Pineapple Salsa","For the salsa (makes 2 1/2 cups salsa): 1 cup finely diced strawberries 1 cup finely diced pineapple 1/2 cup finely diced red onion 1 clove minced garlic 1 cup roughly chopped cilantro, loosely packed 1 small red chili, diced (optional) 1 lime, juiced (about 1 1/2 tablespoons juice) 1/4 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon sugar (optional if the salsa is tart) For the tacos: 1 pound firm-fleshed fish (like sea bass, swordfish, halibut, mahi mahi or salmon) 1 teaspoon ground cumin 1 teaspoon sweet paprika 1 teaspoon smoked paprika Heavy pinch of cayenne (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil Grapeseed or other high heat oil for grill 12 small (4- to 6-inch) corn tortillas To serve: Shredded red cabbage Sliced radishes Avocado Sour Cream Lime wedges Cilantro","Any leftover salsa will keep for several days and can be served with chips or mixed into salads.","1 Make the salsa: In a bowl, mix together all salsa ingredients, except for the sugar, and refrigerate for at least 30 minutes or up to 2 days. Taste and add sugar or additional seasonings to taste when ready to serve. 2 Heat the grill. If you have a gas grill, make sure to preheat it for at least 10 minutes with the lid closed. If you have a charcoal grill, push the coals to one side to make high heat and lower heat zones for cooking. 3 Prepare the fish: Remove fish from the refrigerator and pat dry with paper towels. In a small bowl or jar, mix spices until completely combined. Brush the fish with a little oil, then sprinkle all over with seasoning. Rest the fish at room temperature while the grill heats up. 4 Oil the grill: When your grill is hot, wipe the grates with oil. You can either use a grill brush or a small wad of paper towels dipped in the oil. Wipe the grates 5 to 10 times until they look black and glossy. 5 Grill the fish: Place your fish, skin side down, on the grill. If using a charcoal grill, place over indirect heat. On a gas grill, turn the heat down to medium (about 350F) and close the lid. Grill 2 minutes, then check the fish by lifting one corner of the fish to see if it will come up without sticking. The skin should be crisp and brown. If it lifts easily, flip the fish and cook for another 3 to 5 minutes with the lid closed. If the fish doesn’t lift easily, continue cooking and checking every 30 seconds. Grill until the fish is cooked through and flakes easily with an internal temperature of 145F. Transfer the fish to a plate to rest. 6 Grill the tortillas: Turn heat to high and brush grates with oil again (or cook over direct heat on a charcoal grill). Cook tortillas for 30 seconds on each side to warm and soften. 7 Serve: Cut the fish into several pieces. Serve on tortillas, topped with salsa and other toppings.","I love tacos, but if you ask for my favorite, it’s got to be tacos made with grilled fish. The recipe I’m sharing today is one of my favorite versions. It has a bright strawberry and pineapple salsa that truly makes it taste of summer! I like to use sea bass for the fish in my tacos, but these are also fantastic with swordfish, halibut, or any other firm, hearty fish. The salsa is made with pineapple and bright, juicy summer strawberries. If strawberries aren’t in season where you live, you can use blackberries, peaches, or even kiwi. (If the salsa is ends up being too tart, try adding up to 1/2 teaspoon sugar.) Fish tacos are delicious on both corn and flour tortillas, but I almost always opt for corn because I love the taste and texture they add. I also tried these out with paleo tortillas and with lettuce wraps. Both tasted great! I like to preheat the grill while I’m making my salsa and prepping the fish. Fish tacos are best eaten as soon as they’re made.","Sabrina Modelle","July 15, 2017","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","Sabrina Modelle","Grilled Fish Tacos topped with a sweet and tangy Strawberry Pineapple Salsa! This is the perfect summer meal: light, fresh, and fast. Great for a party.","30 minutes","10 minutes","Serves 4 to 6"
4,"2017-09-25 02:52:52","Grilled Sausage and Mushroom Bowls","For the grain bowls: 1 cup uncooked millet or other favorite grain (or 4 cups cooked grains) 1/2 cup chimichurri, pesto, or other favorite flavorful sauce For the grilled sausages and vegetables: 1 pound cremini or baby bella mushrooms 2 heads romaine lettuce 1 bunch green onions 2 1/2 tablespoons olive oil 4 chicken or pork sausages, any favorite kind Salt and pepper","Stovetop instructions: Heat a grill pan over medium-high heat until very hot. Sear the sausage and mushrooms for 3 to 5 minutes per side, until cooked through and showing grill marks. Cook the lettuce and green onions for 1 to 2 minutes per side, until tender and showing grill marks.","1 Cook the grains: Prepare the grains according to package instructions, letting them cook while you prepare the rest of the recipe. The grains can be cooked several days in advance. Reheat before serving. 2 Preheat your grill: Prepare one side of the grill for direct grilling and one side for indirect heat. The grill is ready when you can hover your hand 3 to 4 inches above the hot side of the grill for only a couple of seconds before feeling discomfort. 3 Prepare the vegetables for grilling: Cut smaller mushrooms into halves and larger mushrooms into thick, 3/4-inch slices. Skewer the mushrooms through the stem, from bottom to top, so they will lay flat on the grill. Cut the heads of romaine into quarters through the root. The wedges should remain attached at the root; it's ok if a few outer leaves fall off (save those for sandwiches!). In a small bowl, mix two and a half tablespoons olive oil with a heavy pinch of salt and black pepper. Brush the oil evenly over all of the mushrooms, the green onions, and the romaine, and set aside. 4 Grill the sausages and mushrooms: Brush grates with a bit of extra oil and place the sausages and mushrooms on the cooler side of the grill. Close the lid and cook for 5 minutes, then flip the sausages and mushrooms. Close the lid and cook for another 3 to 5 minutes, or until sausages are almost entirely cooked through. (If your sausages are pre-cooked, they just need to be warmed through.) Move the sausages and mushrooms to the hot side of the grill and cook on each side for 1 to 2 minutes until they show grill marks and are caramelized. Transfer the sausages and mushrooms to a platter to rest while you grill the rest of the vegetables. 5 Grill the green onions and romaine: Place the green onions and romaine halves on the hot side of the grill, and grill for about one minute on each side. Transfer to a serving platter. 6 To serve: Slice each sausage into three large pieces. Fill each bowl with 1/2 to 1 cup of cooked grains and top with a few pieces of sausage, some green onions, some mushrooms, and a wedge of romaine. Drizzle with chimichurri and top with fresh herbs.","I get so excited when grilling season arrives because it means easy dinners and easy cleanup! These grilled sausage and veggie grain bowls are quick, healthy, and vibrant. I find them to be a perfect weeknight meal, but they’re also nice enough to serve company! For my bowls, I picked up some spinach and feta chicken sausages, but you can use any sausage you like. To accompany that sausage, I grilled cremini mushrooms, green onions, and romaine lettuce. Yes, I said grilled romaine! This hearty lettuce takes on a gorgeous sweetness when it’s kissed by the grill. If you haven’t tried it before, you’re in for a treat. I served my grilled sausages and veggies on top of cooked millet, which is one of my favorite grains. We don’t eat a ton of millet in the US, but it is a staple food in India, Nepal, Mali, Niger, and other semi-arid hot climates around the world. Cooked millet tastes nutty and earthy with a hint of sweetness. It is naturally gluten-free and cooks up quickly due to its small size. You can find it near the rice and other grains at well-stocked grocery stores like Whole Foods, or you can order it online. You should give millet a try if you’ve never had it before! This said, quinoa, brown rice, or oat groats would also be great here. I recommend serving these grain bowls with a drizzle of chimichurri or pesto. It’s an extra step, but the sauce really helps the whole dish come together. I used a combination of mint, dill, parsley, and chives in my chimichurri.","Sabrina Modelle","July 8, 2017","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","Sabrina Modelle","Grilled sausages and mushrooms over a bowl of grains makes the perfect summer meal! Try millet for something new, or stick with rice or quinoa in your bowl.","15 minutes","20 minutes","4 servings"
5,"2017-09-25 02:52:58","Memphis-Style Pork Ribs","1/4 cup sweet paprika 1/2 cup brown sugar 1 Tbsp black pepper 1 Tbsp garlic powder 2 teaspoons cumin 2 teaspoons salt 2 teaspoons cayenne 1 teaspoon dry mustard 1/2 teaspoon celery seed 1/2 teaspoon dried oregano 2 St. Louis-cut or spare rib racks","Try to get St. Louis-cut ribs for this recipe, not baby back ribs. Regular spare ribs are fine, too.","1 Make the dry rub, rub all over ribs: Mix all the dry ingredients together. Rub them all over the ribs and, if you have time, set them in the fridge overnight. 2 Grill over low, indirect heat initially for one hour: Get your grill or smoker going. You want pretty low heat, about 200-220°F if you can measure it. Make sure you have a spot to put the ribs that is not directly over the heat source. Lay the ribs down. They should not sizzle. If they do, cool the grill down until the ribs no longer sizzle when placed down. Cover the grill or smoker and walk away for an hour. 3 Every hour or so after that, turn and rotate the ribs so they cook evenly. You should not have to baste them if you do this: The fat in the ribs will do the basting for you. Depending on how hot your set-up is and at what stage of doneness you like your ribs, they will be done in 4-8 hours.","There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. This is what they do in Memphis, Tennessee, and it’s why Memphis-style ribs are some of the best in the world. What goes into a Memphis rib rub is up to you, but most recipes rely on paprika, brown sugar, black pepper, cayenne, garlic and onion powder. All sorts of other ingredients find their way into everyone’s “secret recipe,” but the most common are cumin, dry mustard, celery salt or celery seed, dried oregano or rosemary, chili powder, ginger, allspice or even white pepper. Serious pit masters spend years perfecting the exact ratio of spices for their own personal styles. Cooking these ribs is simple: Rub the spice mix all over the ribs and cook them slowly over low heat until they’re done. Sounds easy, right? It is, sorta. We prefer to let the spice mix sit on the ribs overnight before we cook them, but you don’t have to. We also prefer to cook our ribs over a hardwood fire, but you can use charcoal or even a gas grill if you need to. Just don’t use an oven. In all cases, cook the ribs away from the heat source. If you use a grill, have the fire going slowly on one side of the grill and cook the ribs on the other side. Again, slow is good. I’ve cooked ribs for 12 hours before, and I’ve never had good ribs cooked less than 3 hours. Use our rib rub as a guide, and play with it to your own taste. What are your favorite ingredients in your barbecue rubs? Updated from the recipe archive, first published 2011","Hank Shaw","June 28, 2017","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","Elise Bauer","Memphis-style dry rubbed pork ribs barbecued slowly to perfection!","10 minutes","5 hours","Serves 4"
6,"2017-09-25 02:53:02","Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)","For the chicken: Finely grated zest of 1 lemon 1/4 cup lemon juice (from 2 lemons) 1/2 teaspoon dried oregano 1 clove garlic, finely chopped Salt and pepper, to taste 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper) 1/3 cup olive oil 1 pound boneless, skinless breasts, cut into 3/4-inch cubes For the yogurt sauce: 1 cup plain yogurt, any variety 2 tablespoons tahini 3 to 4 teaspoons lemon juice (from half a lemon) Salt and pepper, to taste To serve: 4 (6-inch) pita breads (leave whole; do not split) 12 cherry tomatoes, halved 1 Persian cucumber, thinly sliced 1/4 small red onion, thinly sliced 1 cup packed arugula Leaves from 3 to 4 sprigs of mint Special equipment: Bamboo or metal skewers (if cooking on a grill) Cast-iron grill pan (if cooking indoors)","Look for Maras, or Marash, pepper at Middle Eastern groceries and specialty markets. If you can't find it, substitute paprika with a few good pinches of cayenne pepper for some heat. Tahini is a condiment made from ground sesame seeds and can be found in most grocery stores near the nut butters, or with other Middle Eastern ingredients. Leftover yogurt sauce can be used as a dip for raw vegetables, thinned with oil to make a salad dressing, or as a spread for burgers and sandwiches.","1 Make the chicken marinade: In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil. 2 Marinate the chicken: Scoop out and set aside 1/4 cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours. (Longer is better if you have time!) 3 Make the yogurt sauce: In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed. 4 If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers). 5 Cook the chicken: To cook the chicken on a grill: Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside.  To cook the chicken on the stovetop: Set a cast iron grill pan over medium-high heat and heat until hot. A flick of water should sizzle instantly on contact. Turn on a vent fan or open a window; the chicken will be smoky. Add a teaspoon of oil to the grill pan and swirl to coat. Working in batches if necessary, lay the chicken pieces on the hot grill pan and cook, turning often with tongs, for 4 to 6 minutes, or until seared on the outside and cooked through to an internal temperature of 165F. Transfer the cooked chicken to a platter and set aside. 6 Warm the pita bread: On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch. 7 Assemble the souvlaki sandwiches: Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.","Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced “sandwiches” with grilled chicken. They’re perfect for a summer supper! Souvlaki — small pieces of meat or vegetables grilled on skewers — are popular all over Greece and often served with warm flatbread. Top this with a tangy yogurt sauce and a riot of fresh vegetables and you’ve got a knockout dinner. This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chowing down. I’ve added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor. This is a deep red pepper from Turkey with a medium, balanced heat that lingers. It’s a favorite of mine. I’m lucky to live in a neighborhood with several Middle Eastern markets, where spices like Maras pepper are easy to find. You can also sometimes find it at specialty markets or at online sellers. If you happen to come across Maras pepper, give it a try! But if you can’t find it, just subsitute paprika with a few good pinches of cayenne pepper to give the marinade a hint of heat. I’ve given instructions for both inside cooking and outdoor grilling. The day I made these was cold and rainy, so I made everything on the stovetop in a grill pan I keep for occasions like this. Turn the heat up high and you’ll still get great grill marks! Grilled or griddled, this meal always brings back memories of blue skies, the sea, and carefree Greek vacations. This is going to be on the menu all summer long.","Sally Vargas","June 17, 2017","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","Sally Vargas","Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.","20 minutes","10 minutes","4 servings"
7,"2017-09-25 02:53:03","Grilled Marinated Flank Steak","Marinade Ingredients 1/3 cup olive oil 2 cloves garlic, minced 2 Tbsp red wine vinegar 1/3 cup soy sauce 1/4 cup honey 1/2 teaspoon freshly ground black pepper Other ingredients 2 pounds flank steak","My mother likes to score the flank steak with 1/4-inch cuts about an inch apart across the grain of the steak before cooking. It helps the marinade penetrate more deeply and the steak cook more quickly.","1 Marinate the steak: Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak and marinade in a freezer bag and place it in a bowl.) Chill and marinate for at least 2 hours and up to overnight. 2 Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second. 3 Grill the steak: Remove the steak from the marinade and gently shake off the excess marinade from the steak (but make sure there is still a coating of it, you'll want the oil on it to help keep the steak from sticking to the grill). Place steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. How do you know when the steak is done? One way to tell is to poke it with your fingertips. While the steak is still raw, test it with your fingers; it will be quite squishy. That's what a very rare steak feels like. Touch the tip of your nose and that's what a very well done steak feels like. Here's a visual guide, the finger test to check the doneness of steak. Otherwise use a good meat thermometer (I recommend a thermapen.)  Pull the steak off the grill at 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium. 4 Rest the steak: When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat while the steak rests for 10 to 15 minutes. 5 Slice across the grain: Notice the direction of the muscle fibers of the steak; this is called the grain of the meat. Flank steak is a very lean cut that will be tough and chewy unless you cut it in a way that breaks up the muscle fibers. So, cut the steak across the grain of the meat, at a steep diagonal, so that the slices are wide. I find it easiest to use a long serrated bread knife for this, but any long sharp knife will do. If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Great also with salsa or horseradish sauce.","Flank steak is a lean, somewhat tough but flavorful cut of beef that benefits from the tenderizing effects of a marinade. It is best cooked medium rare and thinly sliced at an angle across the grain of the meat. Prepared this way, marinated, cooked quickly at high heat, thinly sliced, flank steak practically melts in your mouth. This recipe calls for grilling the steak, but if you don’t have a grill, you can prepare the steak on a large cast iron frying pan as well. For more Southwestern flavors, see our carne asada recipe. Do you have a favorite flank steak marinade? or grilling trick for flank steak? If so, please let us know in the comments.","Elise Bauer","June 8, 2017","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","Elise Bauer","Grilled Marinated Flank Steak is a melt in your mouth delicious! The marinade of soy sauce, honey and garlic does the trick for this cut of meat.","10 minutes","20 minutes","Serves 6"
8,"2017-09-25 02:53:04","Spicy Grilled Chicken Tacos","For the chicken: 2 tablespoons ancho chili powder 1 teaspoon dried oregano 1 teaspoon dried cumin 1 teaspoon sugar 1/2 teaspoon salt 1 clove garlic, finely chopped 1 tablespoon finely grated orange zest 3 tablespoons fresh-squeezed orange juice 2 tablespoons olive oil 4 to 6 skinless, boneless chicken thighs (1 1/4 pounds) To serve: 8 small corn tortillas 3 cups packed baby arugula (3 ounces) 2 medium ripe avocados, sliced 4 radishes, thinly sliced 1/2 pint cherry tomatoes, halved 1/4 red onion, thinly sliced Roughly chopped cilantro 1/2 cup sour cream thinned with 1/4 cup milk 1 lime, cut into wedges","Look for ancho chile powder with the Mexican ingredients at your grocery store, on buy it online. (If you can't find ancho chili powder, you replace the ancho chili, the oregano, and the cumin with 2 1/2 tablespoons regular chili powder, though the flavor won't be quite the same.)","1 Prepare a gas or charcoal grill for medium-high, direct heat. 2 Make the marinade and coat the chicken: In a large bowl, stir together the chili powder, oregano, cumin, sugar, salt, garlic and orange zest. Stir in the orange juice and olive oil to make a loose paste. Add the chicken to the bowl and toss to coat all over. Set aside to marinate while the grill heats and you prepare the rest of the toppings. 3 Grill the chicken: Grill the chicken for 3 to 4 minutes per side, or until a thermometer inserted into the thickest part of the meat registers 165F. Transfer to a plate and rest for 5 minutes. 4 Warm the tortillas: Place each tortilla on the grill or on a hot, dry skillet over medium-high heat. As soon as you see pockets of the air start to puff up in the tortilla, turn it with tongs and heat for a few seconds on the other side. Wrap warmed tortillas in a tea towel to keep them warm until serving. 5 Assemble the tacos: Slice the chicken into strips. On each tortilla, place a small handful of arugula. Top with chicken slices, sliced avocado, radishes, tomatoes, and onion slices. Drizzle with the thinned sour cream. Serve with lime wedges.","We have a family motto and it is this: Everything goes better in a tortilla. Any and every kind of leftover can go inside a warm tortilla, usually with a healthy dose of pickled jalapenos. I can always sniff out a late-night snacker when the aroma of tortillas heating in a hot pan on the stove comes wafting through the house. Today’s tacos are more purposeful – a deliberate meal instead of a secretive midnight snack! First, I marinate the chicken briefly in a spicy paste of ancho chile powder, oregano, cumin, and sweet orange juice while the grill is heating. You can also use this time to prepare the taco toppings. Grill the chicken, then let it rest while you warm the tortillas. Now you are ready to assemble the tacos and dig in. The whole meal comes together in about 30 minutes! The ancho chiles I use in the marinade are named for their wide shape. They are large, have a deep reddish brown color when dried, and are mild in flavor with just a hint of heat. You can find ancho chile powder at any markets that sell Mexican ingredients, or online. I like to put all the toppings in little bowls on a big platter at the center of the table: avocados, radishes, tomatoes, red onions, wedges of lime, and a sour cream sauce. I add arugula, as well – this green isn’t traditional for tacos, but we always seem to have some in the fridge and I think it adds a nice green crunch to the tacos. Everyone can grab a warm tortilla from the pile and make their own tacos just they way they like them. You could also easily double or even triple this recipe for a larger party. A taco and a cold beer on a warm day? Now that’s living!","Sally Vargas","May 22, 2017","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","Sally Vargas","Spicy grilled chicken tacos! Quick marinade, then grill. Ready in about 30 minutes. Great for a quick weeknight dinner, backyard cookouts, and tailgate parties.","20 minutes","15 minutes","4 to 6 servings"
9,"2017-09-25 02:53:09","Greek Lamb Burgers with Tzatziki Sauce","For the tzatziki: 1 English cucumber, thinly sliced 1/2 teaspoon salt, plus more to taste 2 cups plain Greek yogurt (full fat is best here) 1/3 cup lightly packed chopped fresh herbs (I used a equal amounts of mint, parsley, and dill) 1 tablespoon white wine vinegar 3 cloves chopped garlic For the lamb burgers: 1 tablespoon dried onion granules 1 tablespoon dried garlic granules or powder 1/4 teaspoon dried lemon peel, optional 1/8 teaspoon dried oregano 1/4 teaspoon salt 1/4 teaspoon pepper 1 1/2 pounds ground lamb (or a combination of beef and lamb) 4 burger buns To serve: Sliced tomatoes Lettuce Crumbled feta Red onion Tzatziki sauce","Recipe can be doubled or tripled to serve larger crowds. Look for dried lemon peel in the spice section of your grocery store, or order it online. Skip it if you can’t easily find it. You will likely have some leftover tzatziki sauce after making this recipe. It will keep refrigerated for about a week, and it can be used on sandwiches or as a dip with pita chips","1 Make the tzatziki (up to 3 days ahead): Salt the cucumber slices with about 1/2 teaspoon salt and place in a sieve over a bowl to drain. Refrigerate for 1 hour or up to 24 hours, occasionally turning cucumbers. (If you need to prepare the tzatziki right away, salt the cucumbers for just 10 minutes, then squeeze out excess moisture with a clean tea towel.) In a large bowl, mix cucumbers, yogurt, herbs, vinegar, and garlic. Stir to combine. Taste and season with salt if needed. 2 Whisk together all spices for the burgers in a small bowl and set aside. 3 Shape the lamb burgers: Sprinkle the ground lamb with 2 teaspoons of the spice mix and gently work it into the meat with your finger tips or a spatula; try not to over-mix the meat or compact it too much as you work in the spices. Turn the seasoned meat out on a work surface and form into four (6 ounce) patties. Press a shallow dimple in the center of each patty to help the patties cook evenly and prevent them from forming domes in the middle. 4 Season and rest the burgers: Sprinkle additional seasoning onto both sides of the patties. Rest on counter for 20 to 30 minutes to allow burgers to come to room temperature. 5 Meanwhile, prepare your grill: If you have a gas grill, preheat at high temperature for at least 10 minutes with the lid closed. For charcoal grills, fill a grill chimney with charcoal and light it. When the coals are hot (they should be covered with a layer of fine gray ash) empty the coals into the grill. Set the grate in place and cover the grill. Heat for 5 minutes. 6 Grill the burgers: When your grill is ready, lightly brush the grates with oil. Add the burgers and close the grill. Cook the burgers to your desired doneness, flipping halfway through cooking. (Cook 3 to 4 minutes on each side for medium rare.) 7 Finish and serve: Rest your lamb burgers for 3 minutes while you toast the buns. Then serve immediately with tzatziki sauce and other toppings.","Up your burger game and be the hero of your next barbecue with Greek lamb burgers and homemade tzatziki! I season these lamb burgers with some of Greece’s most-loved flavors – like garlic, dried lemon peel, and oregano – before grilling them up and serving them on toasted buns. I like to set out a little buffet of Greek-inspired toppings near the grill for everyone to help themselves. Some of my favorites are fresh tomatoes, lettuce, feta, red onion, and of course, that tzatziki. You can make your tzatziki up to three days in advance. I like to pre-salt and drain my cucumbers for a few hours or as long as overnight. If you’re pressed for time, you can salt the cucumber, let it drain for just 10 minutes, and then use a tea towel to press out as much moisture as you can. If you’re wary of lamb because you find it too gamy and strong-tasting, I recommend trying lamb from New Zealand. It has a clean, grassy flavor and stays nice and juicy after cooking. And If you’re really unsure about lamb, you try mixing it with some ground beef — up to half of the total weight of the meat in this recipe. Lamb burgers may not be the most popular burger in the US, but this recipe might very well convince you that it should be!","Sabrina Modelle","May 15, 2017","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","Sabrina Modelle","Grilled lamb burgers with homemade tzatziki cucumber sauce! Top with feta, sliced tomato, lettuce, and red onion. Easy summer cook-out recipe.","1 hour","10 minutes","4 burgers"
10,"2017-09-25 02:53:16","Grilled Chicken Nachos","Nachos: 8 ounces tortilla chips 2 cups finely grated cheddar cheese 1 cup chopped cooked chicken meat (a rotisserie chicken is great for this) 1/4 cup BBQ Sauce Sour Cream BBQ Sauce: 1/2 cup sour cream 1/4 cup BBQ Sauce Extras (all optional): 1 tomato, chopped 1/4 red onion, chopped 1 jalapeno, thinly sliced 1/2 bunch cilantro, chopped 1/2 avocado, chopped You'll need: 2 15x12-inch sheets of heavy duty aluminum foil",,"1 Preheat grill and prep ingredients: Preheat your grill for high direct heat. While the grill is heating, prep the ingredients. 2 Mix BBQ sauce with chicken: Mix the cooked chicken with the BBQ sauce and set aside. 3 Make sour cream BBQ sauce: Mix the sour cream with BBQ sauce and set aside. 4 Make foil boats: Take the sheets of aluminum foil and crimp the sides so that you have ""boats"". 5 Assemble nachos: Arrange a layer of tortilla chips over the bottom of the foil. It's okay if some of the chips overlap, but all chips should have some exposure at the top. Sprinkle with most of the cheese (reserve some to go on top of the chicken). Sprinkle the BBQ sauce coated cooked chopped chicken over the chips. Sprinkle with remaining cheese. 6 Grill: Place nacho boats on pre-heated grill, cover and cook for 5 to 10 minutes, until the cheese is melted and the chips are lightly browned at the edges. If your grill doesn't have a cover (as in a campfire), either make a large foil packet to put the nachos in, or tent the foil boats with another piece of foil. Some of the nachos prepared this way may not be as crispy, but they'll still be great. 7 Serve: To serve, drizzle with sour cream BBQ sauce and sprinkle with extras such as chopped tomato, red onion, jalapeño, and/or cilantro.","Why grill nachos? Why not? They’re perfect for tailgating, camping, or when it’s too hot to turn on the oven. And by the way, grilling nachos in a foil boat is the BEST way to make nachos. Seriously! Nachos are always at risk of getting limp and soggy. But when you have high direct heat blasting at the tortilla chips from the coals or flame underneath, it does a great job getting the chips crispy. Covering the grill will melt the cheese on top. Melted cheese on top, crispy chips below. Perfect. For a nacho sauce we are using sour cream mixed with BBQ sauce (easiest chip dip ever!). Drizzle it over the cheesy nachos and you don’t need queso. Enjoy the nachos as is, or dressed up with extras—chopped tomatoes, jalapeños, cilantro, avocado, red onions.","Elise Bauer",,"Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","Elise Bauer","Grilled BBQ Chicken Nachos in foil, perfect for tailgating or camping!","15 minutes","10 minutes","Serves 4-8"
11,"2017-09-25 02:53:24","Grilled Mexican Street Corn (Elotes)","6 to 8 medium ears sweet corn, husks removed 1/2 cup Mexican crema, or sour cream 1/2 cup mayonnaise 1/2 cup minced cilantro 1 clove garlic, minced 1/4 teaspoon ground chipotle pepper, to taste 2 teaspoons lime zest, from one lime 2 tablespoon lime juice, from one lime 1/2 cup cotija cheese, crumbled Lime wedges, to serve","If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. You can also substitute grated Parmesan cheese for the cotija.","1 Heat a gas or charcoal grill to 400F. Clean the grates once it has heated. 2 Whisk together the sauce: In a bowl, whisk together the crema, mayonnaise, cilantro, garlic, chipotle pepper, lime zest and lime juice. Taste and season the mixture with salt if needed. (Crema has a little salt already, so add extra judiciously.) Set aside. 3 Grill the corn: Place the husked corn directly onto grill grates. Grill the corn for about 3 minutes, undisturbed, or until kernels begin to turn golden brown and look charred. Turn over and repeat. When all sides are browned, remove from the grill onto a plate. 4 Top the corn with sauce and cheese: Using a brush or a spoon, coat each ear of corn with the crema mixture. Sprinkle with crumbled cojita cheese. Sprinkle with additional chipotle pepper, if desired. Serve immediately with extra lime wedges.","Please welcome my friend and fellow blogger Megan Keno from Country Cleaver who is sharing a recipe for one of my favorite things to eat—Mexican Street Corn! ~Elise Whenever we go back to my husband’s hometown for any of the summer holidays – Flag Day, July 4th, or Labor Day – there is always a little taco cart sitting at the park with the rest of the food trucks. This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. There is absolutely no way to eat this messy corn on the cob delicately, but usually you’re not alone since half of the other people gathering for the event are equally covered in it as well. Small town events, and their street cart food, mean that summer is really here! When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes. The charred kernels and the tangy sauce really make this different from your everyday corn on the cob. If you aren’t able to find traditional Mexican crema in your local grocery store, by all means, use regular sour cream. Crema is a little thinner than sour cream and has added salt, which makes it extra divine. It’s usually what we keep in our house now! And if cotija isn’t available, feel free to omit it, or just use grated Parmesan instead.","Megan Keno",,"Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","Megan Keno","Char-grilled corn on the cob with a tangy, creamy sauce. Make this at your next backyard cook-out!","10 minutes","10 minutes","6 to 8 servings"
12,"2017-09-25 02:53:27","Mozzarella Stuffed Sweet Mini Peppers","1 pound of sweet mini peppers (about a dozen) 1/4 pound (115 g) smoked mozzarella cheese, cut into 1/4-inch thick and 2 inch long batons 12 basil leaves (as many basil leaves as peppers) 2 teaspoons olive oil 2 teaspoons balsamic vinegar Salt to taste",,"1 Stuff mini peppers with smoked mozzarella and basil: Working one pepper at a time, place flat side down in a way that is most stable for the pepper. With a small sharp knife, cut a 2 1/2 inch slit down the middle on the top of the pepper. If there is a seed pod, scoop it out with a spoon. Stuff the pepper with a basil leaf wrapped mozzarella stick. When you have stuffed all the peppers, brush them on all sides with olive oil. Drizzle balsamic vinegar in the cut openings. 2 Cook on grill, in oven, or under broiler: Preheat grill, oven, or broiler for high direct heat (if oven, set to 400°F). If grilling, grill covered, cut side up on high direct heat until you have grill marks, then lower the heat to medium until the cheese is melted and the peppers have begun to soften, about 5 to 10 minutes. If broiling or baking, place on a roasting pan and cook until the cheese is melted and peppers have browned and softened, about 5 to 10 minutes. Sprinkle with salt to taste. Let rest for a few minutes before serving.","Have you seen those bags of sweet mini peppers showing up in the markets recently? They’ve become my new favorite snack. I down them raw like popcorn. Crunchy vegetable popcorn, with stems for handles. When the grill is out I just toss the peppers with olive oil and plop them on the grill. Sprinkle with salt and you have the easiest pepper side ever for grilled meat. The other day I had some leftover smoked mozzarella from a recipe and decided to stuff my favorite little peppers with it. As if these little peppers couldn’t get better. Wow! Think of this treat as an Italian take on jalapeno poppers. A little mozz, a basil leaf, a drizzling of olive oil and balsamic, all packaged in a cute sweet mini pepper. You can grill, bake, or broil (or even microwave, though you won’t get any browning). We’re using smoked Mozzarella because it is more flavorful than regular, but you can use either.","Elise Bauer",,"Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil","Elise Bauer","Sweet mini peppers stuffed with smoked mozzarella, basil, and drizzled with balsamic vinegar and olive oil","15 minutes","15 minutes","Makes 12 stuffed peppers"
13,"2017-09-25 02:53:32","Grilled Chicken with South Carolina-Style BBQ Sauce","For the BBQ sauce: 1 cup prepared yellow mustard 1/4 cup packed dark brown sugar 2 tablespoons apple cider vinegar 1 tablespoon ketchup 1 teaspoon Worcestershire sauce 1/2 teaspoon garlic powder 1/2 teaspoon bottled hot sauce, plus more to taste For the chicken: 4 chicken thighs, bone-in with skin 4 drumsticks, bone-in with skin 1 tablespoon sea salt","To save some prep time, the BBQ sauce can be made ahead and kept refrigerated for up to two weeks.","1 Make barbecue sauce at least 30 minutes ahead of grilling: Combine all the ingredients for the sauce in a 2-quart saucepan and set over medium-high heat on a back burner. Cook, stirring constantly for 2 minutes or until mixture is very steamy. (The sauce can bubble and spit, so use caution. To avoid burns, stir the sauce constantly to distribute heat.) Turn the heat to medium-low, and cook until sauce has thickened, 5 to 7 minutes more. When done, the sauce should be thick enough that a spoon will leave trails through the sauce when you stir. Set aside to cool. Once cool, measure 3/4 cup into a small bowl for the chicken. Set aside remaining sauce for serving. (Prepared sauce can also be made ahead and kept refrigerated for up to 2 weeks.) 2 Twenty minutes before cooking, rub the chicken pieces on both sides with sea salt. Set in fridge while you prep grill. 3 Prepare a charcoal grill. When coals are gray and very hot, carefully move them to one side of the grill so that one side has hot, direct heat and the other side has indirect heat. (Alternatively, prepare a gas grill with two temperature zones for cooking.) 4 Brush chicken generously on both sides with 3/4 cups of prepare barbecue sauce. 5 Grill the chicken over high heat to sear: Place the chicken on the hot side of grill directly over coals, placing thighs skin-side down. After 2 to 3 minutes, flip chicken and grill another 2 to 3 minutes, or until chicken is nicely browned or even slightly blackened on both sides. 6 Finish cooking the chicken over indirect heat: Move the chicken over to side without coals to finish cooking over indirect heat. Brush once more with barbecue sauce. Cover the grill. After 5 to 7 minutes, flip chicken. Cook another 12 to 15 minutes until chicken is a rich golden brown, cooked through, and reaches an internal temperature of at least 175 degrees F. (I usually cook these thighs and drumsticks to a slightly higher internal temperature to be sure the meat is thoroughly cooked; the sauce and indirect heat keep the chicken from drying out.) 7 Serve immediately with extra barbecue sauce.","Barbecue sauce is contentious in a way that few condiments are. Local pride is on the line. Sauce-wise, I’m mostly stateless and am just as happy with North Carolina-style vinegar sauce as I am with a Kansas City sauce made with tomatoes and molasses. But when it comes to grilled chicken, nothing feels as perfect as the tang of a mustard-based South Carolina-style barbecue sauce. This recipe pairs zesty, mustard-based barbecue sauce with grilled chicken. The resulting dish has a hint of sweetness and spice, and every bite is wonderfully smoky with an ideal balance of piquant flavors. Keep in mind that grilling chicken slathered in sauce is a messy business. Be sure to begin with a clean grill grate and then scrub the hot grate with a wire brush after grilling, too. When preparing your grill, create two zones of heat for hot and indirect heat cooking. First, sear the chicken over hot coals, and then smoke it over indirect heat until cooked through.","Elizabeth Stark",,"Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","Elizabeth Stark","Grilled Chicken with South Carolina BBQ Sauce pairs zesty, mustard-based South Carolina-style barbecue sauce with grilled chicken. You get a hint of sweetness and spice from the sauce, and every bite is wonderfully smoky from the grill!","30 minutes","25 minutes","Serves 4 to 6"
14,"2017-09-25 02:53:36","Korean Beef Skewers","For the steak: ¼ cup tamari or soy sauce ¼ cup mirin ¼ cup rice wine vinegar 2 tablespoons sesame oil 2 tablespoons gochujang or light miso 1 1/2 pounds skirt steak (flap steak or flank steak works well here, too) Canola or other neutral oil To serve (optional): 2 tablespoons sesame seeds Cilantro or mint leaves Kimchi Extra gochujang Cooked rice, optional Nori (seaweed sheets), optional","These Korean beef skewers are best when cooked on a grill, but they are also great cooked on the stovetop. Use a very hot cast iron skillet and cook for 3 to 4 minutes per side. If you can't find gochujang or you don’t like the ingredients in the store-bought stuff, use miso in the marinade instead or make your own. It’s an indispensable condiment in our house!","1 Whisk together the marinade: In a large bowl, combine the tamari (or soy sauce), mirin, rice wine vinegar, sesame oil, and gochujang (or miso) for the marinade. Whisk until the ingredients are well-combined. 2 Marinate the steak for 20 to 30 minutes: Cut the skirt steak into 2-inch wide strips. Add the strips to the bowl of marinade and stir until evenly coated. Marinate the strips of beef for 20 to 30 minutes at room temperature. If you are using wooden skewers, soak them in water for at least 20 minutes. 3 Preheat the grill for at least 20 minutes while the meat is marinating. The grill is hot enough when you can only hold your palm over the grill grates for a second or two. 4 Grill the beef skewers: Thread meat onto the skewers and brush with oil. Grill the skewers for 4 minutes. Flip and grill another 3 to 4 minutes on the second side, until the steak reaches your preferred doneness. 5 Serve the skewers: Sprinkle the skewers with sesame seeds and cilantro or mint, if using. Serve with rice, kimchi, nori, and extra gochujang","These grilled Korean beef skewers are a little sweet, a little spicy from the gochujang (which is a Korean chili paste), and full of umami. The best part is that you can have them on the table in about a half hour. I’ll never forget the first time I ate Korean food. We were visiting my mom’s friend in Los Angeles and she took us out for Korean barbecue. My first taste of kimchi, banchan, and bulgogi and I was hooked. I live in California where great Korean food is not difficult to come upon, but in 2012 I learned I would have to be gluten free for the rest of my life. Instead of saying goodbye to my favorite foods, I set about learning to make them at home. Korean food was one of the first cuisines I tackled. I love serving these skewers with rice, kimchi, and some extra gochujang on the side. For a real treat, wrap everything up in a sheet of nori for a Korean taco, like in the photo below!","Sabrina Modelle",,"Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","Sabrina Modelle","Grilled beef skewers with a spicy Korean marinade. Quick and easy Paleo dinner.","10 minutes","8 minutes","Serves 4 to 6"
15,"2017-09-25 02:53:42","Bacon-Wrapped Shrimp","1 pound (12-20 count), raw, peeled and deveined shrimp (tail on) 2 Tbsp olive oil Zest from 1 lime 2 Tbsp lime juice 1/2 teaspoon chipotle powder or chili powder (less or more to taste) 6-10 strips thin bacon, cut in half (half as many pieces of bacon as there are shrimp) Skewers (for grilling) or toothpicks (for oven) Optional brine: 4 cups water 1/4 cup kosher salt 1/4 cup sugar 1 cup ice","Figure 1 strip of bacon for every 2 shrimp. Shrimp cook so quickly that to help keep them from drying out whether grilling or oven roasting, we recommend brining them first. Just whisk together 1/4 cup of kosher salt, 1/4 cup of sugar, and 4 cups of water until the salt and sugar dissolve. Add the ice and the shrimp, and let sit for 30 minutes (no longer).","1 Toss shrimp with lime zest, lime juice, olive oil, chipotle powder: Mix together in a small bowl the lime zest, lime juice, olive oil, and chipotle powder. Put the shrimp in the lime chipotle mixture; make sure each piece is well coated. 2 Partially cook the bacon: Spread the bacon pieces out over several layers of paper towels on a microwave-safe plate. Cover with another layer of paper towel. Microwave on high until the bacon fat begins to melt but the bacon is still pliable, about 1 1/2 to 2 minutes. 3 Prepare grill or preheat oven: Prepare grill on high, direct heat (if grilling) or preheat the oven to 450°F. 4 Wrap the shrimp with bacon: Working one at a time, wrap a half piece of partially cooked bacon around each piece of shrimp. 5 Secure bacon to shrimp with skewers if grilling, toothpicks if oven cooking: If you are grilling, thread the shrimp onto long, flat skewers (flat skewers make turning the shrimp on the grill easier). If you don't have flat skewers, I've used two thin bamboo skewers (soaked in water for 30 minutes beforehand) to the same effect. If you are using the oven, secure each the bacon onto the shrimp with toothpicks. Place the bacon-wrapped shrimp on a slotted baking pan (lined with foil inside for easy cleaning). Brush remaining lime chipotle mixture on the outside of the bacon-wrapped shrimp. 6 Grill or bake the shrimp: Grill uncovered for 3 minutes on each side (less or more time depending on the heat of your grill), or bake in the oven for 4-5 minutes, or until the bacon is browned and the shrimp is just cooked through.","Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good. I blame the bacon. Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven baking or putting on the grill. Here are a couple of tips that can help make these even better. First, especially when grilling shrimp, we highly recommend brining them first for 30 minutes in a sugar, salt, water solution. The brine helps the shrimp hold onto its moisture on the high heat of the grill. The shrimp remain plump and juicy. Second, make sure to pre-cook the bacon a bit before wrapping them around the shrimp. (We microwave the strips.) Otherwise no amount of brining will keep the shrimp from drying out in the time it takes for the bacon to be cooked. Recipe and photos updated, first published 2007","Elise Bauer",,"Bacon-wrapped shrimp! Either oven baked or grilled, and seasoned with chili and lime.","Elise Bauer","Bacon-wrapped shrimp! Either oven baked or grilled, and seasoned with chili and lime.","20 minutes","10 minutes","Makes 12 pieces"
16,"2017-09-25 02:53:42","How to Grill Juicy Boneless Skinless Chicken Breasts","Brine: 4 cups water 1/4 cup kosher salt (or 3 Tbsp table salt) Chicken: 1 1/2 to 2 pounds boneless skinless chicken breasts 3 Tbsp olive oil (plus more olive oil for the grill) 1 1/2 teaspoons paprika","It's always a good idea to use a meat thermometer when cooking meat at least an inch thick. We take our chicken off the grill at a little bit lower temp (150°F) than is  usually recommended for poultry, but that's because the chicken will continue to cook for a few minutes off the heat, and we let the chicken rest for several minutes before eating, so it's safe.","1 Brine the chicken breast: Use a whisk to dissolve the salt in the water in a large bowl. Add the chicken breasts to the brine. Put in refrigerator and chill for 30 minutes. 2 Prepare your grill: Arrange your grill so that one side is for high direct heat, and the other side is cooler. Alternatively, you can use a grill pan, heat on medium high heat. 3 Coat chicken with oil and paprika: Remove chicken breasts from brine and pat dry. Coat with olive oil, and sprinkle evenly with paprika. 4 Grill the chicken breasts: Brush some olive oil on the grill grates. Place chicken breasts on the hot side of the grill (or on the grill pan). Let grill without moving, until the chicken pieces start getting some grill marks (you can lift up one to check). When the chicken pieces have browned on one side, turn them over, and move them to the cooler side of the grill. Cover, and let finish cooking. Remove chicken from grill when the internal temperature of the chicken reaches 150°F. 5 Let the chicken breasts rest: Cover the breasts with foil to rest. The chicken will continue to cook in its residual heat while it rests. Let it rest 5 to 10 minutes before cutting into it. Serve with grilled peppers, pineapple salsa, or just a squeeze of lime!","When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out. So, what to do? One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine. Another way, which doesn’t require you to change the shape of the chicken breasts, is to brine the chicken first, for half an hour. All it takes is 30 minutes in a simple 1/4 cup salt, 4 cup water brine solution, for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out. After half an hour the salt that is absorbed isn’t so much as to make your chicken salty, but enough so that the flavor of the chicken is enhanced. We would normally salt the meat, right? Don’t need to do that if you brine. Then it’s a simple rub with paprika (great for color) and olive oil (no sticking on the grill), and onto the hot side of the grill it goes for searing, and the cool side for finishing. And you have beautifully grilled, perfectly juicy chicken breasts!","Elise Bauer",,"How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","Elise Bauer","How to grill boneless skinless chicken breasts so they stay juicy and don't get dried out.","10 minutes","10 minutes","Serves 4"
17,"2017-09-25 02:53:45","Grilled Pork Tenderloin with Orange Marmalade Glaze","1/3 cup soy sauce (use gluten-free soy sauce for gluten-free version) 1/3 cup orange marmalade 1/3 cup honey 1 Tbsp plus 1 teaspoon rice wine vinegar Pinch of crushed red pepper flakes 1 lb pork tenderloin 2 scallions, thinly sliced (optional) Olive oil (for grill)",,"1 Make marinade: In a small saucepan, bring the soy sauce, marmalade, honey, rice wine vinegar, and red pepper flakes to a simmer over medium heat. Remove from the flame and let cool. Reserve half of the marinade for serving as a sauce with the finished tenderloin. 2 Marinated the tenderloin: With the remaining half of the marinade, marinate the tenderloin for 1 hour. 3 Prepare the grill: While the tenderloin is marinating, prepare your grill for high direct heat on one side, and a low heat on the other side. 4 Sear tenderloin on all sides: Remove the tenderloin from the marinade and coat with olive oil. Place on the hot side of the grill, with the narrower end of the tenderloin more toward the cool side of the grill. As soon as the tenderloin gets grill marks on one side (a minute or two), turn it to get grill marks on another side. Continue until all sides are lightly seared. 5 Finish on cool side of the grill: Move the tenderloin to the cool side of the grill. Cover and cook a few minutes more, until the internal temperature of the tenderloin reaches 140°F (no higher). Remove from heat. 6 Tent with foil and let rest: If you have let the temp get too high above 140°F, you may need to slice the pork immediately or the meat will continue to cook as it rests and become overcooked. If you have taken it out in time, tent the tenderloin with foil and let it rest 10 minutes. Thinly slice, sprinkle with the remaining glaze and scallions. Serve with rice.","Do you like grilling pork tenderloin? We love it! It cooks up so quickly and lends itself to any number of savory glazes. The glaze we are using for this recipe couldn’t be easier to pull together. It uses orange marmalade, soy sauce, honey, rice wine vinegar, and a pinch of red pepper flakes. We marinate the pork first in half of the glaze sauce, and then use the remaining sauce to coat the finished tenderloin. The secret to grilling pork tenderloin is to watch it carefully, with a meat thermometer in hand, because once it goes, it goes quickly. A pork tenderloin is a long, narrow cut of meat which cooks very quickly, so that the difference between perfectly done and over-cooked is slim, time-wise. Have a meat thermometer ready, and start checking with increasing frequency as you approach the expected cooking time. Recipes and photos updated, first published 2007","Elise Bauer",,"Grilled pork tenderloin topped with a tasty orange marmalade glaze.","Elise Bauer","Grilled pork tenderloin topped with a tasty orange marmalade glaze.","15 minutes","15 minutes","Serves 3 to 4"
18,"2017-09-25 02:53:46","Grilled Sweet Potatoes","2 pounds sweet potatoes 3-4 Tbsp olive oil Kosher salt Dressing 1/4 cup finely chopped fresh cilantro (including tender stems) 1 teaspoon of lime zest or lemon zest 2 tablespoons of fresh lime or lemon juice 1/4 cup olive oil Pinch of salt",,"1 Prepare the grill, prep the sweet potatoes: Prepare your grill for hot, direct heat. While the grill is heating up, peel the sweet potatoes and slice lengthwise, or on a diagonal, into 1/4 inch-thick pieces. Coat the sweet potato slices with olive oil and lightly sprinkle with Kosher salt. 2 Make cilantro lime dressing: Combine all of the dressing ingredients into a small bowl. 3 Grill the sweet potatoes: Once the grill is hot, lay the sweet potato pieces down onto the grill grates. Cover the grill and cook until each side gets some grill marks, between 3-6 minutes for each side, depending on how hot your grill is. 4 Toss with dressing: Toss the sweet potatoes in a bowl with the dressing and serve hot.","Have you ever tried grilling sweet potatoes? It’s quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill. To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes. We played around a bit with this recipe, after thinking we had “discovered” the wonderful combination of lime, cilantro, and sweet potatoes, only to find out many others have made a similar discovery. It’s a great combination! You can substitute lemon juice for the lime, lime is better but lemon juice will work. And you can substitute parsley for the cilantro, especially if you are one for whom cilantro tastes like soap. Otherwise stick with the cilantro, in our opinion, it just works better here than the parsley. We’ve also tried adding some minced garlic to the dressing, but I prefer it without it. A favorite from the archives, first published July 2012","Elise Bauer",,"Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.","Elise Bauer","Slices of sweet potatoes grilled and slathered with a cilantro-lime dressing.","20 minutes","10 minutes","Serves 4"
19,"2017-09-25 02:53:52","Grilled Asparagus","1 pound asparagus (estimate 1/4 pound per person), thick spears 1-2 Tbsp Olive oil Kosher salt","Thick asparagus work best for grilling, get the chubbiest spears you can. Thin spears will dry out before they get a good char.","1 Preheat your grill for high, direct heat. 2 Prep asparagus, coat with olive oil, sprinkle with salt: Prepare the asparagus by breaking or cutting off any tough bottom ends (can save for stock, or discard). Place the asparagus in a pan (to contain the spears while you put them on and take them off the grill). Coat them with olive oil and sprinkle salt over them. 3 Grill on high, direct heat: Brush the grill grates lightly with olive oil. Place the asparagus spears on the grill so that the thickest ends are aimed toward the hottest part of the grill. Alternatively, you can use a grill pan, heat on high. Grill the asparagus spears for 2-4 minutes, until lightly charred and just fork tender, turning them often so that they brown on all sides. Remove from grill and serve.","Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled. The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries. The best thing about grilling asparagus? So easy. You don’t need anything more than thick asparagus spears, olive oil, salt, and hot grill. It just takes a few minutes to get some char.","Elise Bauer",,"Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.","Elise Bauer","Nothing beats the flavor of asparagus, coated in olive oil, sprinkled with salt, and quickly grilled.","15 minutes","7 minutes","Serves 4"
20,"2017-09-25 02:54:01","Carne Asada","Steak: 1 1/2 to 2 pounds flank or skirt steak Olive oil Kosher salt and freshly ground black pepper Marinade: 1/3 cup olive oil 1/4 cup soy sauce 2 limes, juiced (about 2 Tbsp) 2 Tbsp cider vinegar 2 Tbsp sugar 1 teaspoon freshly ground black pepper 1 teaspoon ground cumin seed (if have whole, toast and then grind) 4 garlic cloves, minced (4 teaspoons) 1 jalapeño chile pepper, seeded and minced 1/2 bunch fresh cilantro, leaves and stems, finely chopped (great flavor in the stems!), about 1/2 cup Fixings (optional): Chopped avocado Lime wedges Corn or flour tortillas Thinly sliced radishes Thinly sliced lettuce Pico de gallo salsa","If you don't have a grill you can use a well-seasoned grill pan or a large cast iron pan on the stove-top. Heat on high to sear and then lower the heat to finish cooking. Make sure to use your stove vent, searing the steak this way can smoke up the kitchen! If you want, before adding the steak to the marinade, reserve a couple tablespoons of the marinade to drizzle over the finished carne asada to serve.","1 Marinate the steak: Whisk to combine the olive oil, soy sauce, lime juice, vinegar, sugar, black pepper, and cumin in a large, non-reactive bowl or baking dish. Stir in the minced garlic, jalapeño, and cilantro. Place the steak in the marinade and turn over a couple of times to coat thoroughly. Cover in plastic wrap and refrigerate for 1-4 hours or overnight (if using flank steak marinate at least 3 hours). 2 Preheat grill: Preheat your grill for high direct heat, with part of the grill reserved with fewer coals (or gas flame) for low, indirect heat. You'll know the grill is hot enough when you can hold your hand above the grill grates for no more than one second. (You can also use a cast iron grill pan on high heat if cooking on the stovetop.) 3 Sear steak on hot side of grill: Remove the steak from the marinade. Lightly brush off most of the bits of cilantro and garlic (do not brush off the oil). Place on the hot side of the grill. Grill the steak for a few minutes only, until well seared on one side (the browning and the searing makes for great flavor), then turn the steak over and sear on the other side. 4 Move steak to cool side of grill: Once both sides are well seared, move the steak to the cool side of the grill, with any thicker end of the steak nearer to the hot side of the grill. Test with a meat thermometer into the thickest part of the steak, or use your fingers (see The Finger Test to Check the Doneness of Meat). Pull the meat off the grill at 115°F to 120°F for rare, 125°F medium rare, 140°F for medium. The meat will continue to cook in its residual heat. Note that lean flank steak is best cooked rare, while skirt steak can be cooked well without losing moisture or flavor because it has more fat marbling. 5 Tent with foil and let rest: Place the steak on a cutting board, tent with foil and let rest for 10 minutes. 6 Slice steak across the grain of the meat: Use a sharp, long bladed knife (a bread knife works great for slicing meat) to cut the meat. Notice the direction of the grain of the meat and cut perpendicular to the grain. Angle your knife so that your slices are wide and thin. 7 (Optional) Serve with grill toasted tortillas: Warm the tortillas (corn or flour) for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. Alternatively, you can warm tortillas in a microwave: heating just one or two at a time, place tortillas on a paper towel and microwave them for 15 to 20 seconds each on high. (Optional) Serve with pico de gallo (fresh tomato salsa) and chopped avocados.","Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs. Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”. Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side. Although almost any cut of beef can be butterflied into thin sheets for the carne asada, typically you make it with either flank steak or skirt steak. Flank steak is a lean cut and needs to be cooked rare, and thinly cut across the grain to make it tender. Skirt steak is well marbled with fat, and while it still needs to be cut across the grain, it’s inherently more flavorful and tender, and can be cooked more without suffering. You can make carne asada without a marinade, and just a bit of salt and pepper before grilling, but if you have the time, a good soak in a marinade greatly enhances the flavor. The marinade we are using here has olive oil, soy sauce, lime juice, vinegar, a little sugar for sweetness to balance the acidity of the lime and vinegar, and lots of minced garlic, jalapeño, and cilantro. Perfect for tacos! Serve it up with tortillas, avocados and salsa. Recipe and photos updated, first published 2007.","Elise Bauer",,"Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","Elise Bauer","Grilled Carne Asada! Thinly sliced, grilled beef made with marinated, grilled skirt steak or flank steak. Serve with warm tortillas, avocados, and pico de gallo fresh tomato salsa.","10 minutes","20 minutes","Serves 4-6"
21,"2017-09-25 02:54:05","Eggplant Caviar","2 medium globe eggplants (about 2 pounds or 900 g total) 2 Tbsp olive oil 1 teaspoon kosher salt 1 medium red bell pepper 3 cloves garlic 3 Tbsp high quality olive oil 1 teaspoon balsamic vinegar 1/2 teaspoon kosher salt 2 Tbsp minced fresh basil 1/8 teaspoon freshly ground black pepper",,"1 Roast (or grill) the eggplants: Preheat oven to 400°F (205°C). (Alternatively you can grill the eggplant, in which case, prepare the grill for medium high direct heat.) Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a sheet pan with foil. Spread olive oil over the bottom of the sheet pan, and sprinkle evenly with salt. Place the eggplants cut side down on the foil lined pan. Place in oven and cook for 35 minutes, or until completely cooked through and very soft. If grilling, cut the eggplants in half lengthwise, and poke the skin sides with the tines of a fork. Brush the cut side with olive oil and sprinkle with salt. Grill cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish the cooking on the skin side. Once the eggplants have cooled to the touch, peel off the tough outer skin and discard. 2 Roast the red bell pepper: While the eggplant is roasting in step 1, roast the red bell pepper. There are three ways in which you can do this. Coat the bell pepper lightly with olive oil first. You can put the bell pepper under a broiler in a broiler pan and broil on all sides until the skin is completely blackened. OR you can place the bell pepper directly on the grates of a gas stove and roast over the open flame, until blackened on all sides. OR you can grill on high direct heat, turning, until blackened on all sides. Once blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. 3 Purée garlic, roasted eggplant and bell pepper: Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth. 4 Mix with oil, vinegar, salt, basil, pepper: Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Serve with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.","Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs. It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right? My friend Kathi brought this eggplant caviar to a dinner I hosted this summer and if not for the fact that there were several people to be served, I could easily have eaten the whole batch. (I got my wish the following week when we made another batch together. Amen for recipe testing.) It’s paleo. It’s vegan. It’s amazing. It looks like baba ganoush, but without the sesame tahini. Just roasted eggplant, roasted red bell pepper, garlic, basil, balsamic vinegar, and olive oil.","Elise Bauer",,"Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","Elise Bauer","Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","5 minutes","45 minutes","Makes about 2 to 3 cups of dip"
22,"2017-09-25 02:54:09","Greek Lemon Chicken Skewers with Tzatziki Sauce","1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat 1 teaspoon salt 2 Tbsp plain yogurt 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano) 1/8 teaspoon freshly ground black pepper 1 teaspoon lemon juice 1 Tbsp olive oil plus more for the grill 2 lemons, thinly sliced Tzatziki: 1 cup plain yogurt 2 cloves of garlic, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1 Tbsp lemon juice 1 cucumber, peeled",,"1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need either 4 flat skewers or 8 regular round skewers. 2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour. 3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, minced garlic, salt, pepper, and lemon juice. Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture. 4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. 5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest part of the grill and cover the grill. Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through. Remove from grill and serve immediately with tzatziki sauce.","I love grilled chicken, but chicken breasts can be a little problematic. They can easily get dry and overcooked, especially on the grill. A great solution? Chicken breast skewers! If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill. As long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. It also helps to marinate the chicken chunks first. Some salt in the marinade will help the chicken hold on to moisture, and acid from yogurt or lemon juice will tenderize the meat. This is a Greek inspired lemon chicken skewer recipe, with a lemon garlic yogurt oregano marinade, and thin slices of lemon threaded between the chicken pieces. Serve it with a simple cucumber yogurt tzatziki dipping sauce. So good!","Elise Bauer",,"Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","Elise Bauer","Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","25 minutes","7 minutes","Serves 3 to 4"
23,"2017-09-25 02:54:10","Grilled Trout with Dill and Lemon","Olive oil 2 trout, boned (also called ""butterflied"") and cleaned, head and tail still on (or headless if you want) Salt Pepper 6 paper thin slices of fresh lemon, seeded Several sprigs of dill (or basil, tarragon, parsley, any tender fresh herb) 1 teaspoon butter, cut into small cubes","Assume one trout per person. These directions are for grilling trout. If you don't have a grill, you can easily prepare the fish in an aluminum boat in the same way and bake in the oven at 350°F until done.","1 Prepare your grill for direct high heat, with one part of the grill cool. 2 While the grill is heating, make one or two ""boats"" with heavy duty aluminum foil. Double or triple layer the foil and make 1-inch rim around the edges. Coat the bottom of the boat generously with olive oil so that the trout does not stick while it is cooking. 3 Rinse the trout with water and pat them dry. Open up the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s). 4 Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly. Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.","I once was the proud owner of a fly reel. Just the reel mind you. I was 10 years old and I never did get a fishing rod for that reel. The fishing rod I did have came with its own reel, and was the type with which you used a little bobbing float, and a hook to attach something wriggly. Hapless in the fishing department, I eventually gifted my gear to my younger brother, and stuck to collecting crawdads, tadpoles, and minnows. Over the years my brother regularly brought home trout (usually steelhead), salmon, and assorted other fish he caught in the American River, a short walk from our house in Sacramento. It was only years later, on a trip to western Montana, that I learned that a fly reel is what is used in fly fishing, which is how one fishes for trout. So now, every time I pass by the fish counter at the market and see beautiful fresh trout staring back at me, I think of fly fishermen, standing in their waders in the shallows of either the Madison or American rivers, casting for a bite. Trout is, one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook. It’s usually sold deboned, and with head and tail. A video posted by Elise Bauer (@simplyrecipes) Trout does have rather delicate skin. So rather than grilling it directly on the grill grates, the best way to ensure that the fish holds together and results in a beautiful presentation, is to create an aluminum “boat” to hold the fish, and place that boat on the grill. Keep the boat open, and cover the grill so that the trout absorbs some of the smokiness from the grill.","Elise Bauer",,"How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","Elise Bauer","How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","10 minutes","8 minutes","Serves 2"
24,"2017-09-25 02:54:16","Grilled Garlic Shrimp Skewers","1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation) Olive oil Salt 3 Tbsp butter 3 cloves garlic, minced 1/4 teaspoon kosher salt 1 teaspoon minced chives for garnish Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling",,"1 Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame. 2 While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt. 3 Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.) 4 Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. 5 As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve! Serve immediately.","Anyone up for shrimp on a stick? Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout. Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool. Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn. Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way. I do recommend you make more of these than you’ll think you need. Because even though 1 pound of shrimp should serve four, you’ll want to eat them all yourself. They’re sort of irresistible that way.","Elise Bauer",,"Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","Elise Bauer","Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","15 minutes","10 minutes","Serves 4"
25,"2017-09-25 02:54:17","Grilled Ginger Sesame Pork Tenderloin","1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin 1 inch piece peeled ginger root, sliced into coins 3 cloves garlic, peeled 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 2 teaspoons brown sugar 1/3 cup minced green onions 1/4 cup minced cilantro (including tender stems) 2 Tbsp seasoned rice vinegar 2 Tbsp olive oil 1 teaspoon toasted sesame oil","If you don't have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.","1 Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade. 2 Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill. 3 Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil. 4 Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it. 5 Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. 6 Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes. 7 Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.","Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin. Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut. But the overall recipe? Easy. An asian inspired approach to grilled pork. The tenderloin is first marinated in a soy sauce, ginger, and sesame oil marinade. Then you sear it on the hot side of the grill and finish it on the cool side. Drizzle with a little reserved marinade to serve! Great with rice and greens.","Elise Bauer",,"Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","Elise Bauer","Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","10 minutes","20 minutes","Serves 4"
26,"2017-09-25 02:54:21","Moroccan Spiced Grilled Chicken Breasts","1/2 cup plain yogurt 1 Tbsp lemon juice 1/2 cup chopped fresh cilantro 1 Tbsp olive oil 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts",,"1 Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight. 2 Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the ""cool"" side. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through. (The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.) Take care not to overcook, as chicken breasts can easily dry out.","I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat while infusing it with the spices. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy! The recipe is one we adapted from a recipe in the Sacramento Bee years ago. To the original recipe we’ve added lemon juice to the yogurt and cinnamon to the spice blend.","Elise Bauer",,"Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","Elise Bauer","Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","5 minutes","15 minutes","Serves 4"
27,"2017-09-25 02:54:25","Chicken Minestrone with Basil Pesto","2 tablespoons olive oil 1 large yellow onion, diced small 3 ribs celery, diced small 3 medium carrots, diced small 2 small (12 ounces) zucchini, diced small 1/2 teaspoon salt, plus more to taste Black pepper, to taste 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans 1 can (28 ounces) whole San Marzano tomatoes, with juices 6 cups chicken stock or water 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe, 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths 3 cups cooked, shredded chicken 1 cup pesto, homemade or store-bought","Use leftover chicken for this recipe, or quickly poach a few chicken breasts: How to Poach Chicken Breasts, the Quick and Easy Way. Leftover soup will keep for up to 5 days in the fridge. It also freezes well, and can be frozen for up to 3 months. Vegetarian Variation: Skip the chicken, and add cubes of potatoes and some thinly sliced cabbage. Use vegetable broth in place of chicken broth.","1 Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2 Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces. 3 Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers. 4 Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.","You don’t really need a recipe for minestrone, so think of this recipe as more of a guideline. The key ingredients to this ubiquitous Italian soup are beans, pasta, and tomatoes. Beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things. What’s fresh and in season? What do you have in your crisper drawer or pantry already? Take this recipe and make it your own! No bean in my cupboard escapes candidacy for the soup (except maybe black beans). I call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options. The same is true for the pasta. I used small shells, but any small shaped pasta will lend the soup a thick and hearty texture. I am, however, highly opinionated about canned tomatoes. It would be easy enough to use any random can of diced tomatoes, but I always prefer to use canned whole San Marzano tomatoes. These tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. With cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal. Even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store. Finally, to the pesto. You can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. This is also a great way to use up any pesto you froze earlier in the summer. By the way, if you’d like to preserve your pesto’s bright green color, try blanching the basil leaves for just a few seconds in boiling water before blending the pesto. Plunge the basil in ice water after blanching, then squeeze out as much moisture as possible. Yes, the pesto is pretty spooned over your bowl of minestrone, but it also adds a deep herbal and cheesy flavor to every bite.","Sally Vargas","September 11, 2017","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","Sally Vargas","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","20 minutes","25 minutes","8 to 10 servings"
28,"2017-09-25 02:54:31","Buffalo Chicken Lasagna","4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1 quart whole milk 8 ounces blue cheese crumbles 1/2 teaspoon kosher salt Ground black pepper 4 cups cooked, shredded chicken 1 cup hot sauce 8-ounce package oven-ready lasagna noodles 8 ounces shredded mozzarella cheese Special equipment: 9x13-inch (3 quart) baking dish","To freeze individual portions: Cool completely and wrap individual portions tightly in plastic wrap. Transfer to a freezer bag or other freezer container, and freeze for up to 3 months. Thaw before reheating.","1 Preheat the oven to 400˚F. 2 Make the bleu cheese sauce: Melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes. Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking. Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn. Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed. 3 In a separate bowl, toss the chicken with the hot sauce until evenly coated. 4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese. Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella. 5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more. Cool about 15 minutes before serving.","Yes, you read the title of this recipe correctly. Today, we’re combining two of our favorite foods, buffalo chicken wings and cheesy lasagna, to make the ultimate crowd-pleasing casserole. This buffalo chicken lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In flavor, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added toothsomeness of pasta. As impressive as this dish sounds and tastes, it’s actually quite simple to prepare. For the chicken, I picked up one of those rotisserie chickens from the grocery store. Shredding the breasts and the thighs, you should get about four cups of chicken. You can also use any leftover chicken you happen to have, or roast your own if you want to go the extra mile. This recipe also calls for oven-ready lasagna noodles to cut down on prep time. This means there’s no need to boil the pasta beforehand. All that’s left to worry about is making the blue cheese sauce and assembling the lasagna. This recipe has all of the things you love about buffalo chicken, but in pasta form. It would be great for a Game Day buffet table, or just add a side of roasted vegetables to turn this into a complete meal. And if you decide to keep this goodness for yourself, you can wrap individual portions in plastic wrap and toss them in the freezer. Take one out whenever you have a craving.","Aaron Hutcherson","September 9, 2017","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","Aaron Hutcherson and Emma Christensen","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","30 minutes","45 minutes","8 to 12 servings"
29,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Eggplant Caponata","For the roasted eggplant caponata: 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes 1/2 tablespoon salt 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey or sugar 1 pint mixed cherry tomatoes, halved 2 celery stalks, finely diced 1/2 cup sliced green olives 2 tablespoons capers 1/4 cup parsley, finely chopped 2 cloves garlic, minced 1/4 cup toasted pine nuts Additional chopped parsley, to garnish For the chicken thighs: 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in 1/2 tablespoon sweet paprika 1/2 teaspoon crushed red pepper (optional) 1 teaspoon fennel seed (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil","The eggplant is even better if you salt it the night before and let it drain overnight!","1 Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get. When ready to roast, press the eggplant firmly to squeeze out moisture. 2 Place a large baking sheet on a middle rack in the oven and preheat to 450ºF for 15 to 20 minutes. 3 Prepare the chicken: In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight. 4 Roast the eggplant and chicken: When you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken. Return the hot pan to the oven and immediately lower the heat to 425ºF. Roast for 30 minutes, or until the thighs are cooked through and register 165ºF with an instant-read thermometer. 5 Prepare the rest of the caponata: In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well. 6 Finish and serve: When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.","Caponata is a beloved sweet-sour Sicilian dish that brings together eggplant, tomatoes, celery, olives, and capers. It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer. Tips for making the best caponata If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted. Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping. Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.","Sabrina Modelle","September 5, 2017","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","Sabrina Modelle","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","20 minutes","30 minutes","Serves 4 to 6"
30,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Broccoli and Potatoes","2 pounds chicken thighs, bone-in and skin on 1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces) 1 tablespoon olive oil, divided 1/2 teaspoon paprika (sweet, hot, or smoked – your choice) 1 teaspoon garlic granules, or garlic powder 1 teaspoon onion granules, or onion powder 3/4 teaspoon salt 1/4 teaspoon pepper A pinch of cayenne (optional) 1 1/2 pounds broccoli, cut into small florets Zest of 1 lemon, to serve Mince chives, to serve Lemon wedges, to serve","Mix up the seasonings in this recipe with any favorite spice mix!","1 Place baking sheet in oven and preheat to 500F for at least 15 minutes. 2 Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated. 3 Roast the chicken and potatoes: Pull the hot pan out of the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425F. Roast for 15 minutes. 4 Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender. 4 To serve: Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges","Everyone should have at least one meal that they can make without having to think too hard – a recipe that is easy, reasonably healthy, and totally delicious. These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long. Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you’ll have perfectly crispy skin! The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken. All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat!","Sabrina Modelle","August 28, 2017","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","Sabrina Modelle","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","15 minutes","30 minutes","4 servings"
31,"2017-09-25 02:54:42","Chinese Smashed Cucumber Chicken Salad","For the salad: 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds) 1 teaspoon salt 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge 2 tablespoons sesame seeds, to serve Cilantro leaves, to serve (optional) Dried red chili flakes, to serve (optional) For the dressing: 1/4 cup rice vinegar 2 tablespoons soy sauce, tamari, or coconut aminos 2 tablespoons honey 2 teaspoons finely grated ginger 1 clove garlic, minced 1/4 cup chopped cilantro","For a vegan version, substitute 1 block cubed tofu for the chicken. Two poached chicken breasts will make enough for this recipe. See: How to Poach Chicken Breasts.","1 Smash the cucumbers: Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips. Use your hands to break the cucumbers into bite-sized pieces. 2 Salt and drain the cucumbers: Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. 3 Make the dressing: Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining. 4 Assemble the salad: Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)","Is there anything more refreshing than ice cold cucumber on a hot day? This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or Japanese Make sure your ingredients stay nice and cold right up until you toss the salad together and serve. Salt your cucumbers for 20 to 30 minutes (no longer!) Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long. Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself.","Sabrina Modelle","August 21, 2017","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","Sabrina Modelle","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","5 minutes",,"4 servings"
32,"2017-09-25 02:54:43","Quick Green Curry Chicken with Zucchini Noodles","1 1/4 pounds boneless skinless chicken thighs 2 cloves garlic, minced 2 teaspoons minced ginger 1 1/4 teaspoons kosher salt, divided 1 1/4 pounds zucchini 1/2 medium yellow onion (about 2/3 cup sliced) 1 large red bell pepper 1 large carrot 1 1/2 tablespoons canola oil (or any high heat oil), divided 1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri) 3/4 cup full-fat coconut milk 1/2 cup water 1 1/2 tablespoons lime juice 3 tablespoons chopped Thai basil, divided Special equipment: Spiralizer","If Thai basil is difficult to find, you can use sweet basil instead. If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles.","1 Prepare and marinate the chicken: Cut the chicken thighs into 1/2-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while you prep the vegetables. 2 Spiralize the zucchinis: Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer. Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside. 3 Prepare the vegetables: Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks. 4 Make and simmer the curry: Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water. Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini. 5 Cook the zucchini noodles: Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat. 6 Finish and serve: Uncover the chicken curry and mix in the remaining chopped basil, lime juice and 1/2 teaspoon salt. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.","This green curry chicken dish is one of my favorite things to cook on a weeknight. It comes together so fast and it is packed with vegetables! For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.) I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste. To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish! Want to try making your own green curry paste from scratch? Try this recipe for Thai Green Curry with Chicken!","Lisa Lin","August 16, 2017","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","Lisa Lin","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","20 minutes","15 minutes","4 servings"
34,"2017-09-25 02:54:45","How to Spatchcock (Butterfly) a Chicken","1 whole chicken Special equipment: Kitchen shears","This method will work with any size bird, even turkeys.","1 Lay the chicken breast side down on a cutting surface. You should be looking down at the chicken's backbone. 2 Using kitchen shears, cut out the backbone. You can start from the top of the chicken or the bottom. Cut slightly to one side of the backbone, so that you're cutting through rib bones and not  the backbone itself. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone. Cut all the way up one side of the backbone and then all the way up the other. Remove the backbone and set it aside. 3 Use your hands to open up the bird slightly, then flip it breast side up. Now the breast of the chicken should be facing up. Fold the legs so they are facing inward and the majority of the meat is facing up. 4 Flatten the chicken: Use the palm of your hand and press down firmly over the breast bone. The aim is to flatten the chicken so the breast meat and the thighs are at roughly the same level. You will likely hear some crunching (though it's ok if you don't). You can also pick up the chicken and use your hands if that feels more comfortable. 5 Tuck the wings under (optional): The tips of the tiny, thin wings tend to cook quickly and burn during cooking. Tuck them behind the body of the chicken to help slow down their cooking and keep the tips protected. 5 Roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it all over with olive oil, and sprinkle with salt and pepper. Roast at 450F for 35 to 45 minutes, until the chicken registers at least 165F in both the thighs and the breast.","Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say. There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others. First of all, even cooking. For a spatchcocked chicken, you remove the backbone and open up the chicken so it lies it flat for cooking. This means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Which means that the white meat and the dark meat lovers in your family will all be very happy. Second, lots and lots of crispy skin. Since the vast majority of the skin is exposed and facing upward, you don’t wind up with those flabby, sad areas on the undersides of the thighs and drumsticks. All crispy, all the time. Most butchers will spatchcock a chicken for you at no charge, but truthfully, it’s really easy to do at home. It will make you feel like a boss, and all you need is a strong pair of kitchen shears (I love my OXO shears). Turn the bird over so the breasts are down and you’re looking at the back. See the backbone? You’re going to cut along both sides of that backbone to remove it. You can go from the top of the chicken or the bottom; just pick a direction and go for it. Now, you’ll need to exert a bit of force to cut through the rib bones, but I’m always surprised at how not-terribly-hard this is to do. Make sure you’re cutting near the pivot point of your scissors, where the two blades are screwed together. You’ll have the most force here; don’t try to snip with the tips of the scissors. Cut all the way up one side of the backbone, and then all the way up the other. Remember, you’re cutting beside the backbone, not actually through it. Once the backbone has been cut free, lift it out and set it aside. (It’s great for making chicken stock.) Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breast bone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level. Some pros recommend snipping the cartilage beneath the breast bone or even entirely removing the wish bone. This does help the chicken to lay more flat, but personally, I don’t feel like the extra fuss makes a huge difference in how the chicken cooks. And now you have a perfectly spatchcocked chicken! From here, you can either roast it or grill it. I’ve included some very basic roasting instructions below, which you can certainly gussy up as much as you like. Still a bit nervous? Just watch the video below!","Emma Christensen","August 5, 2017","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","Emma Christensen","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","5 minutes","45 minutes","4 or more servings, depending on the size of the bird"
35,"2017-09-25 02:54:49","Baked Chicken Parmesan","Sauce: 1/4 cup extra virgin olive oil 2 garlic cloves, peeled, finely chopped (about 2 teaspoons) 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil) 1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano) 1/4 teaspoon sugar Salt and ground black pepper to taste Chicken: 3 Tbsp Dijon mustard 1 Tbsp white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness) 1 cup of breadcrumbs (panko or homemade) 1 cup finely grated Parmesan cheese 3 Tbsp unsalted butter, melted",,"1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. 2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps. 3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper. Add the chicken cutlets to the mixture and coat well on both sides. 4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. 5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes. 6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.","Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree? In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce). While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake! By the (short) time the chicken is done, the sauce is perfect. The trick to cooking the chicken just right is to start with cutlets that are a thin, even thickness, about 1/4 inch. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer. Updated recipe and photos, first published 2005","Elise Bauer","July 30, 2017","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","Sally Vargas","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","10 minutes","30 minutes","Serves 4"
36,"2017-09-25 02:54:53","Vietnamese-Style Noodle Bowls with Chicken","2 tablespoons granulated sugar, or more to taste 1/2 cup seasoned rice vinegar 1 tablespoons fish sauce 1 piece (1-inch) fresh ginger, cut into 2 thick slices 1 clove garlic, halved 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons canola oil 2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo) 8 ounces rice vermicelli noodles 2 carrots, grated 2 cups fresh bean sprouts (6 ounces or 170 grams) 1 jalapeno or other chili pepper, cored and thinly sliced 2 scallions, thinly sliced 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 1/4 cup peanuts, coarsely chopped 1 lime, quartered, for garnish Special equipment: 8x8 baking dish or other small baking dish12-inch nonstick skillet or well-seasoned cast iron skillet","If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.","1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.) Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic. Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet. This can be prepared several days in advance; keep refrigerated. 2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over. Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F. 3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one. Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.) 4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn. Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible. 5 Assemble the salad: Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.","An entire meal in one bowl is a brilliant system. That’s one reason the bowl trend has taken off and shows no signs of declining. Another is the ease. You can put a bowl together without any heavy lifting, and at the end of your assembly line you have happy eaters. Here is a riff that I like to do on Vietnamese “bún” – one of the original meals in a bowl! This is a cold salad of vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing. Vermicelli noodles are now widely available at most grocery stores, or you can find them online. When shopping, make sure to get vermicelli noodles made with rice, not mung beans. The two noodles look similar, but mung bean noodles tend to be sticky once cooked and are better suited to other dishes. Rice vermicelli separates into fine threads after cooking, which are easier to pick up with chopsticks or a fork. The meat for making bún is often grilled, but for an easy weeknight meal, I like to just cook it in the oven. First I coat the chicken with a mix of oyster sauce and hoisin (a combination that I like), then I bake it covered with foil. This helps keep the chicken moist as it cooks. When it’s done, I sear the breasts quickly in a skillet to caramelize the outside and add some charred flavor. By the way, if you do want to grill your chicken, I recommend using bone-in, skin-on chicken breasts. Cook it without sauce over high heat, then transfer to low heat, baste with the sauce, and finish cooking. The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. (Many bún recipes use lime in the dressing, but I like squeezing fresh lime over the top instead.) You get crunch and sweetness, a hit of vinegar, a soft pillow of noodles, and bites of caramelized chicken – all in one bowl. This is a “meal in a bowl” at its best!","Sheryl Julian","July 19, 2017","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","Sheryl Julian","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","30 minutes","40 minutes","4 servings"
37,"2017-09-25 02:54:59","Skillet Chicken Puttanesca","1 can (28 ounces) whole peeled tomatoes, with their juices 4 anchovy fillets, coarsely chopped (optional) 1 cup pitted Kalamata or other black olives, coarsely chopped 1/4 cup capers 1 teaspoon crushed red pepper, or more to taste 3 tablespoons chopped fresh oregano 4 skinless, boneless chicken breasts (about 3 pounds) 1/2 teaspoon salt, or more to taste 1/4 teaspoon ground black pepper, or more to taste 3 tablespoons olive oil, divided 2 cloves garlic, finely chopped Extra sprigs fresh oregano, for garnish Crusty bread, to serve (skip if serving gluten-free) Special Equipment: 12-inch skillet with a lid","The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness. You can double the recipe easily if you have a larger skillet.","1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside. 2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate. 3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like. 4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F. 5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.","Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts. This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it. The sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients. True to its history, this chicken version of puttanesca is ready in a flash! You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes. You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!","Sheryl Julian","July 12, 2017","This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.",,"This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.","10 minutes","20 minutes","4 servings"
39,"2017-09-25 02:55:04","Pressure Cooker Chipotle Chicken and Rice Bowls","For the chipotle chicken: 2 cloves garlic 1/2 medium yellow onion 2 chipotles in adobo sauce (from a can) 1/3 cup water 1/3 cup fresh lime juice (from 2 medium limes) 1 tablespoon honey 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 to 2 pounds boneless skinless chicken thighs For the rice: 1 cup long-grain white rice 1 cup water 1/2 cup cilantro, chopped 2 medium green onions, sliced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice 1/2 teaspoon salt To serve: 2 ounces crumbled cotija cheese 12 thin slices jalapeño pepper 1/2 lime, cut into 4 wedges Special equipment: 6-quart pressure cookerRaised steam rackWire mesh strainerSmall 1 1/2-quart stainless steel bowl","This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno. This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure. You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds). The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas. Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.","1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending. 2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce. 3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot. 4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl. Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed. 5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes. 6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” 7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt. 8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks. 9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.","My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win! This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner! The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving. You can definitely cut down on the spice if you’re not a chili head like me. Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno. I use the “pot-in-pot” method to make this recipe, and cook the rice and chicken together at the same time in my 6-quart Instant Pot. It sounds complicated, but it’s actually very easy! You just combine the chicken and chipotle sauce in the bottom of the pot, nestle a raised metal steam rack over top, and then set a bowl of water and rice on the trivet. After cooking, fluff the rice and mix it up with its spicy add-ins. For this pot-in-pot method, make sure to use a steam rack that’s about 3 inches high and a small (1 1/2-quart) stainless steel bowl for cooking the rice. It’s important that the bowl is raised over the chicken and that you are still able to lock the lid closed. Any long-grain white rice will work well for this recipe. I’ve also had success with quick-cooking brown rice (Trader Joe’s brand). You can also cook the rice separately on the stovetop while the chicken is cooking in the pressure cooker, if you prefer. Without the rice, the pot takes about 10 minutes less to come up to pressure. Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese.","Coco Morante","June 28, 2017","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","Coco Morante","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","15 minutes","40 minutes","4 servings"
42,"2017-09-25 02:55:04","Chicken Breasts with Mustard Cream Sauce","4 skinless, boneless chicken breasts (about 1 1/2 pounds total) Salt and pepper, to taste 1/4 cup all-purpose flour 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons oil 1 cup white wine 1 cup heavy cream 1 rounded teaspoon Dijon mustard 3 tablespoons capers, rinsed well 2 tablespoons chopped fresh parsley",,"1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken. 2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. 3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.) Brown the chicken for 3 minutes per side, or until golden. 4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. 5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like. 6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.","This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour. The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate","Sally Vargas","May 17, 2017","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","Sally Vargas","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","5 minutes","25 minutes","4 servings"
43,"2017-09-25 02:55:11","Chicken Florentine Pesto Pasta","12 ounces dried short pasta (bowties, penne, gemelli, etc) 4 chicken breast cutlets (1 to 1 1/2 pounds total) Salt 2 Tbsp olive oil 1 medium onion, chopped, about 1 cup 3 garlic cloves, minced 1/2 cup white wine or stock 8-16 ounces of fresh spinach*, washed, long stems removed and chopped Black pepper 1/4 cup heavy whipping cream 1/4 cup (or more) pesto *To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.","We've used fresh spinach in this recipe, but you could easily use frozen. Just defrost and drain.","1 Start cooking the pasta: Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente. 2 Cook the chicken: While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside. 3 Sauté onions: Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile. 4 Add garlic, then white wine or stock: When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half. 5 Add spinach, chicken: Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes. 6 Combine chicken, spinach, pesto, pasta, cream: Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the sauté pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.","Dear chicken Florentine. I like you. I like your spinach and your cream sauce. But honestly? I don’t love you. You’re missing a little pizzaz. So, I would like to introduce you to my friend pesto pasta. You kinda need that punch from the pesto’s garlic, basil, and Parmesan. Now we have the makings of love. Go forth and multiply. Recipe and photos updated, first published 2011","Elise Bauer","May 6, 2017","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","Elise Bauer","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","10 minutes","20 minutes","Serves 6-8"
44,"2017-09-25 02:55:16","Sheet Pan Chicken with Asparagus and Potatoes","16 small new potatoes (red or golden), halved 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges 1 medium lemon, very thinly sliced Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme). 5 tablespoons olive oil 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 large bone-in chicken breast halves (1 1/2 pounds, 680 g) 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g) 1 bunch (1 pound) fresh asparagus Special equipment: Sheet pan, at least 11-by-17 inches or larger","If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you). If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.","1 Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet. 2 Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer. 3 Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken. 4 Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes. 5 Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil. 6 Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken. 7 Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning. 8 To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.","If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper. Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme. Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan. It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again! My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table! The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.","Sheryl Julian","May 1, 2017","Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!",,"Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!","20 minutes","1 hour, 30 minutes","4 servings"
45,"2017-09-25 02:55:19","Cheesy Bruschetta Chicken Cutlets","For the bruschetta topping: 1 (14.5 ounce) can diced tomatoes, drained 1 clove garlic, minced or pressed in a garlic press 1 tablespoon olive oil 1/2 teaspoon Italian seasoning or 1/4 teaspoon each dried basil and oregano 1/4 teaspoon ground black pepper For the chicken: 1 1/2 pounds chicken breast cutlets (about 4 cutlets) 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil 3/4 cup (3 ounces) shredded mozzarella cheese 1/4 cup (1 ounce) shredded Parmesan cheese 1/4 cup chopped fresh parsley","Look for chicken cutlets next to the chicken breasts and tenders at the grocery store. If you have trouble finding them, you can also make your own by butterflying chicken breasts in half and pounding them flat. Serve this chicken on top of fettuccine or zucchini noodles or alongside steamed rice and vegetables.","1 Heat your oven broiler to its highest setting. Place a rack a few inches below the broiler. 2 Make the bruschetta topping: In a medium mixing bowl, stir together all of the bruschetta topping ingredients. Set aside. 3 Sear the chicken: Season the chicken cutlets on both sides with the salt and pepper. Heat the olive oil in a large (12-inch), oven-safe skillet over medium high heat. I like to use either a cast iron or stainless steel skillet -- nonstick and enameled cast iron cookware usually aren't meant to be used above 500ºF, so they aren’t broiler safe. When the oil is shimmering, sear the chicken cutlets for 3 minutes on one side, just so they get a little bit of color. It’s ok if they are not cooked through, since they will finish cooking in the oven. 4 Flip the cutlets over, then spoon on the bruschetta topping and sprinkle with the mozzarella and Parmesan cheese. 5 Broil the chicken: Place the skillet under the broiler. Broil until the cheese is bubbly and brown and the chicken is cooked through, about 3 minutes. Check for doneness by cutting into one of the cutlets to see if it’s opaque in the center, or by checking the temperature of one of the cutlets with an instant-read thermometer (the chicken should be 165ºF or higher in the center). 5 Serve: Sprinkle the parsley on top of the chicken and serve the cutlets hot.","This is a fast-as-it-gets weeknight dinner, perfect for those midweek nights when you’re ready to cave and order a pizza instead of cooking. Put the phone down, open the pantry, and you’ll have these cheesy bruschetta-topped chicken cutlets ready in about fifteen minutes! Bruschetta chicken cutlets are just what they sound like: thin cuts of chicken breast, seared and topped with diced tomatoes and lots of melty cheese. The recipe makes use of a convenient pantry staple: canned diced tomatoes. Doctor them up with some olive oil, garlic, and Italian seasoning, and they make a great stand-in when fresh tomatoes are out of season. Use chicken cutlets for this recipe because they cook so quickly. Look for them next to the chicken breasts and tenders at the grocery store. If you have trouble finding cutlets, you can also make your own by butterflying chicken breasts in half and pounding them flat. With its warm topping of tomatoes and cheese, this dinner is plenty rich and flavorful. Serve on top of fettuccine or zucchini noodles, or alongside steamed rice and vegetables. I actually like these more than their fussier cousin, chicken parmigiana!","Coco Morante","April 22, 2017","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","Coco Morante","QUICK and EASY cheesy bruschetta chicken cutlets! Ready in 15 minutes flat. Canned tomatoes, garlic, mozzarella and parmesan.","5 minutes","10 minutes","4 servings"
46,"2017-09-25 02:55:20","Matzo Ball Soup","For the matzo balls: 2 large eggs 2 tablespoons schmaltz (chicken fat), melted, or any neutral-flavored oil 2 tablespoons water 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup matzo meal For the soup: 6 cups chicken broth, homemade or store-bought 1 large carrot, peeled and sliced thinly (about 1/8-inch thick) 2 inner ribs of celery, peeled and sliced thinly (about 1/8-inch thick) To serve: 1 tablespoon chopped fresh parsley or dill Ground black pepper",,"1 Make the matzo ball mixture: Make the matzo ball mixture: In a medium mixing bowl, whisk together the eggs, schmaltz, water, salt, and pepper. Stir in the matzo meal. Cover the bowl tightly and chill it in the fridge for at least two hours, or up to a day ahead. 2 Shape and cook the matzo balls: In a large saucepan or soup pot, bring 3 quarts of water and 1 1/2 teaspoons of salt to a boil. When the water is boiling, turn the heat down to medium-low. Use your hands to roll the matzo ball mixture into approximately 1-inch balls. As you finish rolling each ball, gently drop it into the simmering water. When all of the matzo balls are in the water, immediately cover the pot and reduce the heat to low. Let the matzo balls simmer, covered, for 40 minutes, until they have floated to the top and roughly doubled in size. Avoid uncovering the pot while the matzo balls are cooking (a covered pot helps the matzo balls cook more evenly and quickly). 3 Warm the broth and vegetables: While the matzo balls are simmering, bring the chicken broth up to a simmer in a medium (3-quart) saucepan over medium heat. Add the sliced carrots and celery and reduce the heat to low. Simmer the vegetables in the broth until they’re tender, about 5 minutes. Turn off the heat and keep the broth covered so it stays hot while the matzo balls finish cooking. 4 Serve the soup: Use a slotted spoon to transfer three matzo balls into each soup bowl, then ladle 1 1/2 cups of broth into each bowl. Garnish each bowl with a sprinkle of parsley or dill and a few grinds of black pepper. Serve piping hot.","When it comes to matzo ball soup, the medium-fluffy matzo balls are the real stars of the show. They float in a clear chicken broth with some carrots and celery, but that’s about it! Passover dinner would not be the same without a bowl of this light, brothy matzo ball soup. If you want to make a heartier bowl of soup, you can add chicken meat. Just poach some chicken breasts or tenders in the chicken broth until cooked through, and then shred or cut them into bite-sized pieces before adding the meat back to the soup. If you’re making your chicken stock from scratch, you could also poach some chicken breasts or thighs along with the bones and add them to your soup before serving. Once Passover is over and you no longer need to observe the dietary laws of the holiday, think about adding some noodles or kreplach (a.k.a. meat-filled dumplings) for a really deluxe bowl! One last note about making the matzo balls: Dense matzo balls are “sinkers.” They stay on the bottom of the pot. Proper matzo balls (a.k.a. “floaters”) should bob to the surface of the pot while they’re cooking. The matzo balls won’t be fully cooked when they first float – they’ll still need a full 40 minutes of cooking time – but floating matzo balls are a good indication you didn’t mess up your matzo balls!","Coco Morante","April 3, 2017","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","Coco Morante","Homemade matzo ball soup for Passover or anytime! Light, clear broth. Fluffy matzo balls. Add chicken meat for a heartier meal.","15 minutes","50 minutes","4 servings"
47,"2017-09-25 02:55:25","Chicken Milanese","4 large skinless boneless chicken breasts (1 1/2 pounds, 680 g) 1 1/2 cups (190 g) all-purpose flour 1 teaspoon salt 1/2 teaspoon ground pepper 3 large eggs 2 cups (144 g) Panko breadcrumbs 8 tablespoons (120 ml) olive oil, or more if needed 1 lemon, cut into wedges, for serving","Look for Panko crumbs in the Asian foods section of your grocery store, though they are also sometimes near the other packaged breadcrumbs. You can also order online. Serve with a simple tossed salad, like this Kale Caesar Salad","1 Prepare the chicken: Set aside any smaller breasts or cutlets that are 1/2-inch thick. Set larger breasts on a cutting board. Hold the top of the chicken steady with one hand and hold a sharp knife parallel to the table in the other hand, then butterfly the breast in half like opening a book (watch your fingers!). Cut all the way through to make two thin pieces. Continue with the remaining large breasts. Pat them dry with paper towels. Set them on a rimmed baking sheet. 2 Pound the chicken: Set one of the chicken breast slices between 2 sheets of plastic wrap. Use a meat mallet or small heavy pan to pound the breast to flatten it – six or so good whacks should do it.  Continue with the remaining breasts, returning them to the baking sheet. 2 Set up an assembly line for coating the chicken: In a pie pan or shallow bowl, place the flour, 1/2 teaspoon of the salt, and pepper. Stir thoroughly. In another pie pan or shallow bowl, beat the eggs with the remaining 1/2 teaspoon salt. In a third pie pan or bowl, place the Panko. Set the pan of chicken on the counter. Set the flour next to it on the right. Set the egg to the right, then the Panko as the last thing in the row. 3 Coat the chicken: With tongs, dip one slice of chicken in flour, making sure both sides are coated and shaking the excess into the bowl. Next, coat the chicken in egg and lift it up so the excess falls back into the bowl. Finally, transfer to the Panko and coat both sides. Return the chicken to the baking sheet. Continue with the remaining breasts until they are all coated. 3 Cook the chicken in batches: Heat the oven to 250F with a baking sheet on a middle rack. Set a heavy 12-inch skillet over medium-high heat. Add enough of the olive to the pan to make a 1/4-inch layer (about 4 tablespoons). Heat until the oil shimmers and flows; when hot, a piece of Panko thrown in the oil should sizzle. Add 3 pieces of chicken in a single layer and cook without moving for 4 minutes, or until the bottoms are golden. Turn and brown the other sides for another 4 minutes, or until the chicken is cooked through. 4 Keep the chicken warm: Transfer the finished chicken to the oven so they stay warm while you cook the remaining breasts. Cook the remaining breasts, adding more oil to the pan as needed to keep it coated. 5 To serve: Serve right away with lemon and a green salad. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you're planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy.","It’s hard to believe that five basic ingredients can produce such pleasing results. Milanese — a crusty crumb coating on chicken cutlets — is one of the simplest Italian preparations and it wows guests every time. The term Milanese, from Milan, originally applied to veal, which has fallen out of popularity and few markets in this country carry now. These days, the dish typically features boneless skinless chicken breasts, pounded to an even thickness. Besides tenderizing the chicken and helping it cook more quickly and evenly, pounding lessens the shrinkage. You know how when you put chicken into a hot skillet, it suddenly tightens up? When they’re pounded, that tends not to happen as much. The chicken breasts should be about a half-inch thick before pounding. Most chicken breasts will be about twice this thick when you get them, but it’s easy to cut them into thinner pieces. Hold a sharp knife parallel to the cutting board and cut the breast into two thinner slices, like opening a book. Once you have your half-inch thick pieces, place them between two pieces of plastic wrap and pound with a mallet or skillet to make them even thinner. You’re aiming for about 1/4-inch thick. When you’re ready to cook the chicken, set up an assembly line with bowls of flour, beaten egg, and Panko crumbs. Dip the chicken slices in each bowl, in order, then pan-fry in olive oil until golden and crispy. Chicken Milanese is at its best when you serve it right away, while still crispy and hot from the pan. However, the dish reheats surprisingly well if you want to cook the cutlets ahead of time. If making ahead, let the cooked chicken cool completely on a parchment-lined baking sheet, then store in the fridge. If you’re planning on reheating in a few hours, you can leave them on the baking sheet. Otherwise, layer them in an airtight container with parchment between the layers, and refrigerate for 1 to 3 days. To reheat, let the chicken cutlets sit out for half an hour to lose their chill, then warm in a 400F oven for 8 to 10 minutes or until piping hot and crispy. Sprinkle the cutlets with lemon and serve with a green salad. In the end, you won’t have done much, but you’ll have a knock-out meal any day of the week.","Sheryl Julian","March 29, 2017","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","Sheryl Julian","Classic Italian Chicken Milanese is surprisingly EASY and FAST to make at home. Serve with a side salad for an easy weeknight meal. Make-ahead options.","30 minutes","15 minutes","4 servings"
48,"2017-09-25 02:55:32","Weeknight Chicken Biryani","1 1/2 cups (150g) long-grain white rice, like basmati 4 bone-in, skin-on chicken thighs (about 1 1/2 pounds) 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 tablespoons vegetable oil 1 large yellow onion, coarsely chopped 1 piece (2 inches) fresh ginger, peeled and finely chopped 1 teaspoon ground turmeric 1/2 teaspoon ground cardamom, plus more to taste 1 stick cinnamon 1 bay leaf 1/2 cup golden raisins 2 1/2 cups chicken stock or water 1/4 cup skinned or unskinned whole almonds, or sliced almonds 2 tablespoons chopped fresh cilantro","Boneless thighs can be substituted for the bone-in thighs if you prefer, though you'll lose the richness the bones give the dish. Prep and cook boneless thighs the same way. This recipe is great served with raita yogurt sauce and naan!","1 Rinse the rice: In a bowl of water, swirl the rice with your hands several times. Tip the rice into a fine-mesh strainer. Refill the bowl with water, then add the rice back in and swirl again -- the water should be clear now. If so, tip the rice back into the strainer and leave to drain until needed. If the water was not clear, repeat rinsing with fresh water until the water is clear. 2 Prepare the chicken: Cut each thigh in half along the bone; the pieces will be uneven in size with the bone in one half. Sprinkle the chicken all over with salt and pepper. 3 Sear the chicken: In a large Dutch oven or heavy pot over medium heat, heat the oil. When it is hot, add the chicken, skin side down. Cook for 5 minutes without disturbing. Turn the chicken and cook the other side for 4 minutes. Transfer to a bowl. Discard all but 2 tablespoons fat from the pan. 4 Cook the onion and spices: Add the onion and ginger to the pot and turn the heat to medium-low. Cook, stirring often, for 8 minutes, or until they soften. Add the turmeric and cardamom. Cook, stirring, for 1 minute more. 5 Add the rice and seared chicken: Add the rice to the pan and stir it into the onion and spices. Return the seared chicken to the pan, along with any juices that have accumulated in the bowl. Turn the chicken in the spices so the pieces are coated all over. Add the cinnamon, bay leaf, raisins, and water. 6 Cook the biryani: Bring the water to a boil, then lower the heat and cover the pan. Simmer for 18 minutes, or until the rice is tender and the chicken is cooked through. Remove the pan from the heat; set aside for 5 minutes. 7 Toast the almonds: In a dry skillet over medium heat, toast the almonds, shaking the pan often, for 5 minutes or until they are aromatic. Chop coarsely. 8 Serve the biryani: Remove the bay leaf and cinnamon stick from the rice. Taste and add additional salt, pepper, or cardamom to suit your taste. Sprinkle the dish with almonds and cilantro.","Biryani is a beautiful South Asian rice pilaf often served at celebrations in India. It’s usually made by layering golden-hued rice, tender meat or seafood, and vegetables all in one pot, and baking or steaming until the whole dish is fragrant and infused with flavor. My Indian friends here in the United States talk about this dish with much nostalgia. Biryani can also be a fantastic one-pot meal to make on busy weeknights. With a few shortcuts, you can have it ready in under an hour. Today, I’m sharing my easy stovetop version of biryani with chicken. The ratio of rice to meat in biryani might surprise you. This isn’t a dish of meat served with rice on the side. It’s a dish of rice flavored with meat. Think of the chicken as a seasoning for the rice. I use bone-in chicken thighs, which turn out juicy no matter how long they cook. To prepare them for cooking, cut each thigh in half along the bone — this will give you some pieces of meat with the bone still in and some that are boneless. This way, the bones add richness to the pot and the meat still cooks through in the time it takes for the rice to absorb its water. And you get bones for the people who love them! You can use boneless thighs instead (cut them in half and cook them the same way), but you won’t get the richness from the bones in the broth. I like golden rice, so I make the dish with turmeric, cardamom, ginger, and a cinnamon stick. Golden raisins go in along with the rice and then chopped almonds and fresh cilantro are sprinkled on top at the end. My weeknight version has spices, but not heat. If you want some heat, add a generous pinch of crushed red pepper to the onion while it softens. This is the ideal dish to make if you’ve decided to eat less meat. You get lots of interesting tastes and texture in the pilaf, and just enough protein to feel satisfied.","Sheryl Julian",,"Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","Sheryl Julian","Weeknight Chicken Biryani! This stovetop version of the well-known Indian rice dish is made with chicken and seasoned with turmeric and ginger. Ready for the table in under an hour.","20 minutes","40 minutes","4 to 6 servings"
49,"2017-09-25 02:55:37","Chicken Noodle Casserole","3 cups uncooked egg noodles 5 tablespoons unsalted butter, divided 1 large shallot, minced 3/4 cup minced cremini mushrooms 3 tablespoons all-purpose flour 1/2 cup chicken or vegetable broth, plus more if needed 1 cup whole milk 1/4 teaspoon salt 1/4 teaspoon ground pepper 4 cups, loosely packed, cooked shredded chicken breast (from 2 whole chicken breasts or 1 pound raw chicken) 1 cup shredded cheddar cheese 1/2 cup shredded Parmesan cheese 1/2 cup Panko bread crumbs",,"1 Preheat oven to 400F. 2 Cook the noodles: Bring a large pot of water to a boil. Salt generously and add the egg noodles. Cook until al dente, or according to package directions. Strain and set aside. 3 Cook the shallots and mushrooms: In a 10-inch skillet over medium heat, melt 3 tablespoons of the butter (save the remaining 2 tablespoons for later). Add the shallots and sauté until softened and translucent, about 5 minutes. Add the minced mushrooms, and cook until they start to soften and shrink, 4 to 5 minutes. 4 Make the sauce: Sprinkle the flour over the mushrooms and shallots, and stir to coat completely. Cook until the flour turns into a thick paste, in about 2 minutes. Slowly whisk in the broth, followed by the milk. Continue whisking until the mixture is smooth and creamy. Bring to a simmer and allow it to thicken, 5 to 7 minutes. The finished sauce should be creamy and loose; if it seems to thick, stir in up to a half cup additional broth. 5 Assemble the casserole: In a 3-quart casserole dish, combine the mushroom sauce, shredded chicken, cooked egg noodles, and cheeses and stir until mixed. Spread out into an even layer. 6 Top the casserole with buttered breadcrumbs: In a small dish, microwave the last 2 tablespoons of butter for 20 to 30 seconds, until melted. Stir in the Panko crumbs to coat with butter. Sprinkle the buttered breadcrumbs over the top of the casserole. 7 Bake the casserole for 25 to 30 minutes. Cover loosely with a sheet of aluminum foil if the panko topping is browning too quickly. When done, the edges of the casserole should be bubbling. 8 Cool briefly, then serve. Leftovers will keep refrigerated for about a week. Reheat in the microwave or a low oven.","It’s hard to find a dish more reminiscent of childhood for me than a good, creamy chicken noodle casserole. With winter weather still in full effect for much of the country, it’s time to bring this classic back into our kitchens again. I gave this recipe an update by making it with a from-scratch cream of mushroom base that doesn’t come from a can. This is simple to make in just a few minutes. All you do is whisk flour into some cooked shallots and mushrooms, and then whisk in some milk and broth to make a creamy sauce. I used brown cremini mushrooms, but you can mix and match with whatever you have available to you. Chantarelles or Portobellos are also wonderful.","Megan Keno",,"Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","Megan Keno","Classic Creamy Chicken Noodle Casserole. Ditch the can and make your cream of mushroom from scratch. It's easy!","20 minutes","25 minutes","6 to 8 servings"
50,"2017-09-25 02:55:39","How to Poach Chicken, the Quick and Easy Way","1 to 4 boneless, skinless chicken breasts (roughly 12 ounces each) 1 teaspoon salt Optional seasonings: smashed garlic, bay leaf, peppercorns, sliced ginger, sliced lemons or oranges, sliced onions or celery, fresh rosemary, fresh thyme","One 12-ounce (raw) chicken breast will give you roughly 2 cups shredded chicken.","1 Place the chicken in a single layer in the bottom of a pan. It's ok if the pieces overlap a little. 2 Cover with an inch of water. Add the salt and any seasonings you'd like to use. 3 Bring to a boil over medium-high heat. As the water comes to a boil, foam will start to collect on the surface. If you're planning to use the cooking liquid for something else, you can skim the foam off the surface. Otherwise, it's fine to just leave it. 4 Cover and simmer for 8 to 15 minutes: Once boiling, reduce the heat to low and cover the pan. Cook for 8 minutes, then begin checking the chicken to see if it's done. Thin cutlets will cook in about 8 minutes; large chicken breasts will need up to 15 minutes. The chicken is done when it registers 165F in the thickest part of the meat with an instant read thermometer. You can also cut into the chicken to see if it's cooked through. Continue cooking and checking the chicken every minute or so until the chicken is cooked. 5 Cool briefly, then shred or slice: Remove the chicken from the broth and place on a plate or cutting board. When cool enough to handle, shred or slice the chicken, as needed. Use immediately, or cool completely and refrigerate for up to 5 days. Shredded or sliced chicken can also be frozen for up to 3 months.","I have a lot of recipes in my regular rotation that use just a small amount of shredded or sliced cooked chicken, like my go-to lunch salad, these BBQ burrito bowls, and any number of quick weeknight soups. If I have some leftover chicken in the fridge, I use that for these easy meals. Otherwise, I use this poaching method to quickly cook a few chicken breasts when I need them! When you want silky, tender chicken without a lot of fuss or fanfare, poaching is the way to go. The chicken cooks gently, retaining much more moisture than with other cooking methods. Adding herbs and other seasonings to the poaching liquid also helps season the chicken as it cooks — and you’re left with a tasty broth at the end! My method is very simple and straightforward: Just cover the chicken with about an inch of water and bring it to a boil. Lower the heat until the water is simmering, cover the pot, and let the chicken cook. That’s it! Thinner chicken breast cutlets are ready in about eight minutes, while larger, whole chicken breasts can take up to fifteen minutes. Just check frequently toward the end of cooking either by checking the internal temperature with a thermometer or slicing into the chicken to make sure it’s cooked through, and continue to cook until its done. I use this method most frequently for cooking chicken breasts, but you can also use it for cooking chicken thighs if you prefer. Cook as many breasts (or thighs) at once as you like. They cook best when in a single layer, so use a pan big enough to hold everything. For seasoning the poaching liquid during cooking, I most frequently use peppercorns, bay leaves, lemon slices, and garlic. You could also think about using sliced ginger, sliced scallions, fresh rosemary or thyme, or orange slices. Use the chicken meat right away, or let it cool and refrigerate for up to five days. You can also freeze the cooked chicken for up to three months. I recommend shredding or slicing the chicken before to freezing. And don’t throw away the cooking liquid! This method will make a lightly-flavored chicken broth, which you can use in place of chicken broth for other recipes or as the cooking liquid for rice and other grains. You can also sip it all on its own! Recipe Conversion Hints One 12-ounce chicken breast will weigh about 8 ounces after poaching. This amount of meat will give you about 2 cups of shredded chicken when lightly packed into the measuring cup. (Or about 2 1/3 cups if loosely packed.) In other words: 1 average chicken breast = 8 ounces cooked = 2 cups shredded.","Emma Christensen",,"Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.","Emma Christensen","Poaching chicken is the EASIEST way to cook chicken for quick weeknight meals! Great for making shredded or sliced chicken for easy soups, lunch salads, burrito bowls, and more.",,"15 minutes",
51,"2017-09-25 02:55:42","Chicken Tikka Masala","For the chicken: 1 1/4 pounds boneless skinless chicken breasts, thighs, or a mix 6 tablespoons plain whole milk yogurt ½ tablespoon grated ginger 3 cloves of garlic, minced 1 teaspoon cumin 1 teaspoon paprika 1 1/4 teaspoons salt For the curry: 2 tablespoons canola oil, divided 1 small onion, thinly sliced (about 5 ounces, or 1 1/2 cups sliced) 2 teaspoons grated ginger 4 cloves garlic, minced 1 tablespoon coriander 2 teaspoons paprika 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon freshly ground black pepper 1 14-ounce can crushed fire-roasted tomatoes (regular crushed tomatoes work, too) 6 tablespoons plain whole milk yogurt 1/4 to 1/2 teaspoon cayenne pepper 1/2 teaspoon salt Cooked rice, to serve Cilantro, to garnish","Leftover chicken tikka masala tastes phenomenal the next day because the spices develop more flavor overnight.","1 Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about ½ to 1 inch wide. Place the chicken thigh pieces to a medium bowl. Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated. 2 Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.) 3 Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside. 4 Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often. Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute. 5 Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine. 6 Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce. 7 Serve: Serve over cooked basmati rice and garnish with cilantro.","My husband is British, and therefore incredibly picky about Indian food. He bemoans the lack of restaurants that serve “proper curries” in our neighborhood. This is why, on our annual trek back to UK to visit his family over the holidays, we’ve started the tradition of going to an Indian restaurant on New Year’s Eve. We skip the champagne, the sparkles, and the countdown in favor of eating our fill of spicy curry. In an effort to ensure that we’re not deprived of Indian food the rest of the year, I am learning how to cook more Indian dishes at home. I’m starting off with the quintessential British Indian dish: chicken tikka masala. The recipe calls for a number of spices, but they all add to the deep flavors of the tikka masala. This recipe is worth the raid on your spice cupboard. My husband and I both preferred it with a half teaspoon of cayenne pepper. However, if you prefer less spice, you can cut that back to just a quarter teaspoon or just leave it out entirely. For the best flavor, you’ll also want to marinade the chicken for 4 to 6 hours, or even overnight. This gives the meat time to fully absorb the spicy marinade. However, if you’re in a time crunch, you can just marinate the meat for about 45 minutes. My husband gave this dish his seal of approval. I hope you like it too!","Lisa Lin",,"Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","Lisa Lin","Chicken Tikka Masala! Very EASY to make on the stovetop. Just like take-out! Ready in 30 minutes, plus marinating time.","15 minutes","20 minutes","4 to 6 servings"
52,"2017-09-25 02:55:49","How to Make Chicken Soup in the Pressure Cooker","1 3- to 4-pound chicken, or an equivalent mix of bone-in thighs, legs, or breast meat 4 ribs celery, sliced 3 medium carrots, peeled and sliced 1 medium parsnip, halved lengthwise and sliced 1 medium yellow onion, diced 3 cloves garlic, smashed and peeled 12 sprigs fresh flat leaf parsley 3 large sprigs fresh thyme 4 teaspoons salt 2 quarts water Special Equipment: 6-quart electric or stovetop pressure cooker (like an Instant Pot)","Stovetop Instructions: Put the chicken in a large soup pot or Dutch oven, breast side up. Add the rest of the ingredients to the pot, pouring in the water last to avoid splashing. Cover the pot and place it on the stove over medium heat. When the soup comes to a boil, turn it down to low and simmer, covered, until the chicken is tender and the meat is just beginning to come away from the bones, about 1 hour and 15 minutes. Continue with the remaining steps as described in the recipe below.","1 Put the chicken in the pot of a pressure cooker, breast side up. 2 Layer all of the other ingredients into the pot, pouring in the water last to avoid splashing. Adding four teaspoons of salt at this point will result in a well-seasoned soup broth. Use less salt or eliminate if you'd like to make basic chicken broth to use for other purposes. 3 Cook the soup: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 25 minutes at high pressure. (Instant Pot users can also select the ""Soup"" program and follow the same cooking time. For stovetop pressure cookers, cook at high pressure for 22 minutes.) It will take about 35 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about one hour. 4 When the soup has finished cooking, wait about 15 minutes before ""quick"" releasing the pressure. This helps prevent a lot of steamy broth spitting out of the valve. Even so be careful when releasing the steam! You can also let the pressure release naturally, though this will take quite a while. Wait until the pressure cooker’s float valve has returned to its ""down"" position before opening the pressure cooker. 5 Prepare the chicken meat: Use a pair of tongs or a slotted spoon to remove the chicken from the pot, and transfer it to a dish to cool until you can comfortably handle it, about 20 minutes. It may come apart as you are removing it from the pot, so go slowly and carefully. Take the meat off of the bones, and discard the bones, skin, and cartilage. Cut or tear the meat into bite-sized pieces. 6 Stir the chicken meat back into the soup. Ladle into bowls and serve. Let any leftover soup cool completely, then store in the fridge for up to 5 days or freeze for up to 3 months. The soup may gel as it cools; it will liquefy again when heated.","The minute anybody in my house comes down with the slightest sniffle, I run to the store for ingredients for chicken soup. It’s the go-to cure-all around here! The recipe I make is classic and very simple, but to get it ready even more quickly, I make it in the pressure cooker. Pressure cooking in the Instant Pot (or any electric pressure cooker) reduces the cooking time a fair amount. Using an electric one also allows you to leave the pot unattended while it cooks. The cooker will even switch to a “Keep Warm” setting once cooking has finished so you don’t have to worry about turning off the cooker right away when the soup is done. Just throw all the ingredients in the pot, press a button, and come back to piping hot soup later on! I use a whole chicken for my soup for a few reasons: First, It’s the most economical way to go. Second, I like having a mix of white and dark meat. And third, all of the bones and cartilage help to create a rich, nourishing broth. You can also use any mix of bone-in drumsticks, thighs, or breast meat. Remove the skin if you like, but I like a little bit of rendered chicken fat in my soup! You’ll need a 6-quart or larger pressure cooker for this recipe. The pot should be just big enough to fit a 3- to 4-pound chicken. If you have a larger pressure cooker (8-quart or bigger), you can also get away with using a slightly larger chicken. Be careful when doing a quick-release because liquid-heavy pressure cooker recipes like this soup can release a lot of steam during the venting step after cooking. If you want to avoid the jet of steam entirely, you can wait for the pressure to release naturally. Just wait until the pressure cooker’s float valve has returned to its “down” position. This will take quite a while, though, since this recipe contains a lot of liquid. Good chicken soup made with the whole chicken will often develop a jelly-like consistency once chilled, so don’t be alarmed if this happens to you! The soup will turn back into liquid when warmed. For a more filling meal, you can stir some cooked noodles into the soup, or even make dumplings to cook on top. I prefer to cook the noodles separately so that they don’t absorb a ton of moisture from the soup itself. I mix them in just before serving, and store them separately from the soup in the fridge. To make chicken and dumplings, mix up a basic dumpling dough, spoon it over the finished soup, and lock the lid back on. Cook on “low pressure” for 10 minutes (or 8 minutes for stovetop pressure cooker, or 20 minutes simmered over low heat for stovetop).","Coco Morante",,"Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","Coco Morante","Quick chicken soup in the pressure cooker! Classic recipe with whole chicken (or chicken pieces), carrots, onions, and celery. Ready in 60 minutes.","20 minutes","1 hour","4 to 6 servings"
53,"2017-09-25 02:55:53","Salisbury Steak with Mushroom Gravy","For the steaks: 1 pound ground beef 1/3 cup plain breadcrumbs 1 large egg 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 tablespoons neutral-flavored oil cooking oil (I use avocado oil) For the mushroom sauce: 8 ounces crimini or brown mushrooms, sliced 1 small yellow onion, sliced 1 clove garlic, chopped 2 tablespoons tomato paste 1 1/2 teaspoons prepared yellow mustard 1 1/2 cups low sodium beef broth 2 teaspoons cornstarch 1 tablespoon water 2 tablespoons chopped fresh parsley, for garnish (optional)","Serve with buttered noodles or mashed potatoes.","1 Make the beef patties: In a mixing bowl, use your hands to mix together the ground beef, breadcrumbs, egg, salt, and pepper. Divide the mixture into four equal pieces, then use your hands to gently shape each piece into a 1/2-inch-thick patty. 2 Sear the patties in a skillet: Heat the oil in a large skillet over medium heat. When the oil is shimmering, sear the patties on one side for 3 minutes, then flip them with a thin, flexible spatula. Sear them on the other side for another 3 minutes. Transfer the patties to a plate. 3 Cook the mushrooms, onions, and garlic: There should be a few teaspoons of fat left in the pan from cooking the patties, but add additional oil if needed. Still over medium heat, add the mushrooms, onions, and garlic to the skillet. Cook, stirring often, until the mushrooms have given up their liquid and just begun to brown, 6 to 8 minutes. 4 Stir in the liquids and braise the patties: Stir the tomato paste, mustard, and beef broth into the mushrooms and onions. Use a spoon to scrape up any brown bits from the skillet. Return the patties to the skillet, spooning a bit of the cooking liquid, mushrooms, and onions over each one. Cover the skillet turn the heat down to low. Let the patties braise in the covered skillet for 30 minutes. While the patties are simmering, you can boil a pot of noodles, make mashed potatoes, and/or prepare any other vegetable quick side dishes. 5 Thicken the cooking liquid into a gravy: Uncover the skillet and use a spoon to nudge the patties to the side of the skillet. In a small bowl, stir together the cornstarch and water. Stir in the cornstarch mixture and let it boil for about a minute, until the gravy has thickened, then turn off the heat. 6 Serve the Salisbury steaks: Transfer the patties to plates and ladle the gravy over top. Sprinkle with chopped parsley, if you like, and serve hot with egg noodles or mashed potatoes alongside.","Salisbury steak is such a satisfying skillet dinner! Did you grow up eating it? The name is a little misleading — these “steaks” are actually ground beef held together with egg and breadcrumbs. They’re basically single serving patties of meatloaf that are seared and then braised in a savory mushroom gravy. We eat a lot of ground meat in my house, so it’s nice to have a variety of dishes in rotation. When we’re tired of pasta with meatballs, Joe’s Special, chili, and our other standbys, that means it’s time to circle back to Salisbury steak. This recipe is a little (okay, a lot) retro, but it totally hits the spot. It’s also much more economical than actual steak, especially since we prefer to buy grass-fed beef in our house and dinner for two can get spendy. While the steaks are cooking, I like to boil up a pot of egg noodles or mashed potatoes. I also either microwave some bagged frozen vegetables or throw together a quick salad to round out the meal. Whether you enjoyed Salisbury steak growing up, or you have only glimpsed it among the frozen TV dinners at the grocery store, I urge you to give this homemade version a try!","Coco Morante","August 23, 2017","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","Coco Morante","Classic Salisbury Steak with Mushroom Gravy! Ready in under an hour, cooks all in one skillet. Serve with buttered noodles or mashed potatoes.","10 minutes","45 minutes","4 servings"
55,"2017-09-25 02:55:55","Sous Vide French Dip Sandwiches",,"Look for top or bottom round roast for this recipe since these cuts are less fatty and easier to cut into thin slices. Use chuck roast if round roast can't be found and cut thicker slices. The roast from this recipe is also fantastic for lunch sandwiches, tacos, salads, and any other recipe calling for tender slices of steak or beef. Instead of doing the second sear on the stovetop, try grilling it! This gives the meat a nice smoky flavor. Make-ahead instructions: Cook the roast as per the recipe through the end of the sous vide cook time. Lift the roast from the water and transfer it to a bowl of cold water to cool it down. Once cooled, refrigerate until ready to serve. Re-warm in a 140F sous vide bath for an hour or so, then continue with searing the roast and assembling the sandwiches.","1 Calculate your cooking time: This roast cooks sous vide for 18 to 24 hours, so it's important to begin cooking with your serving time in mind. Calculate backward from your dinner time to figure out when you should start cooking the roast. For make-ahead instructions if you don't plan on serving your sandwiches right away, see the instructions in the headnotes. 2 Trim and season the roast: Trim any large pieces of fat from the exterior of the roast, but don't worry about getting every last speck. Season it on all sides with the salt and pepper. 3 Sear the roast: Warm a large skillet over medium-high heat and add 1 tablespoon of oil. When the oil shimmers and glides smoothly, and a flick of water evaporates on contact with the pan, add the roast. Sear the roast very well on all sides, 4 to 5 minutes per side. The seared surfaces should look dark reddish-brown. If the oil starts to get smoky, lower the heat slightly; otherwise, maintain a medium-high heat for the best sear. 4 Transfer the seared beef to a plate to cool slightly. If the roast is still scorching hot from the pan when you put it in the plastic bag, it can melt a hole in the plastic. 5 Deglaze the pan with the wine: With the pan still over medium-high heat, add the wine all at once. It will bubble and steam as it hits the pan. As it bubbles, use a stiff spatula to scrape up any dark bits that were stuck. Once you've scraped up all the bits and the wine is simmering, pour it carefully into a measuring cup. Let it cool slightly. 6 Pack up the roast for sous vide cooking: Place a 1-gallon plastic freezer bag on your counter and fold the top outwards to form a cuff; this will help it stand up and make it easier to fill. (Alternatively, place the bag in a bowl while filling). Place the slightly cooled roast into the bag. Pour the wine and broth over top, and tuck the bay leaf inside. Zip the bag almost entirely shut, leaving about an inch open at one edge. 7 Seal the bag: Fill a large stock pot three-quarters full with water. Submerge the bag with the roast until just the zipper part of the bag is above the water. As you submerge the bag, the pressure of the water will press the sides of the plastic bag up against the roast and the liquid, ""hugging"" the ingredients. You may need to use your hands or a spatula to poke the roast below the surface of the water and force out any bubbles. Once all the air bubble are out, submerge the bag up to the zipper, then zip it all the way closed so the bag is sealed. Lift the roast from the water and place it on a dishtowel while you heat the water. As you lift the bag, the plastic should look like it's hugging the ingredients inside the bag. A few small air pockets are fine; vacuum-sealing isn't necessary. Check carefully to make sure the bag isn't leaking; if it is, transfer it to a new bag and repeat this sealing step. 8 Heat the water with the immersion circulator: Place the pot of water on a trivet or other heatproof surface. Place the immersion circulator in the water and set it to heat the water based on your preferred doneness for the roast beef: 135°F (medium-rare), 140°F (medium), 145°F (medium-well) or 150°F (well-done). It will take approximately 5 to 10 minutes for the water to heat, depending on the volume of water in your pot. (You can also use warm water out of the tap to cut down on heating time.) Once the water is up to temp, your immersion circulator will indicate that you're ready to start cooking. With Joule, this is controlled through the Joule app: Open the app on your phone and press the orange circular button in the bottom right corner. Input the temperature and press the orange button again to start the device and begin heating the water. 9 Cook the roast: Once the water has finished heating, lower the roast into the water. It's fine if the zipper is above the surface of the water, but the roast itself should be completely submerged by at least an inch or so. Add more water if needed. Cook the roast for 18 to 24 hours (yes, hours!). It will become more tender the longer you let it cook. Set a timer so you know when it's ready. 10 Check the roast and monitor the water during cooking: Every so often during cooking, take a peek at your roast and make sure that it's still submerged in the water and the bag isn't leaking. (If it's leaking, the liquid will start to look diluted and you'll notice air bubbles in the bag. Just transfer the roast and liquid to another bag and carry on with cooking. This doesn't happen very often, but is something to watch out for.) Keep an eye on the water level and add additional water if it looks like it's getting low. The immersion circulator will heat the water right back up to temperature. To help prevent evaporation, you can also cover your pot with plastic wrap, a silicon bowl cover (as I have), or any other cover. 11 Cook the onions at any point while the roast is cooking: At any point during this cooking time when you have a spare 10 minutes, cook the onions. Warm a teaspoon or two of oil in a skillet and cook the onions with 1/4 teaspoon salt until they are very soft and browned. If you're not serving them right away, cool and refrigerate until needed. To reheat, add them to a hot skillet and stir until warmed through. 12 Sear the roast (again!): When you're done cooking the roast, lift the bag from the water and set it on a kitchen towel on the counter. Warm a tablespoon of oil in a large skillet over medium-high heat. Open the bag with the roast; be careful not to spill any of the cooking liquid. Use tongs to lift the roast from the bag and transfer it to a cutting board. Pat it dry on all sides. Transfer the roast to the hot skillet and sear on all sides, 2 to 3 minutes per side, until the outside is very crusty. Add more oil as needed to the pan. Once seared, set the roast on a cutting board until ready to slice. 13 Strain the ""jus"": While the roast sears, strain the cooking liquid (""jus"") into a measuring cup. Taste and add salt or pepper if needed. If the jus seems overly concentrated to you, add a little water to thin it out again. Use a little of the jus to deglaze the pan after searing the roast, if you like. Transfer the jus to individual cups for serving. 14 Toast the French rolls: Warm the oven to 400F. Open up all the French rolls and arrange them in a single layer on a baking sheet with the cut sides facing up. Toast in the hot oven until they are warm and feel crispy when you press the surface of the bread, about 5 minutes. Remove from the oven, but leave the oven on. If you like, spoon a little of the beef jus over the bottom buns for flavor. 15 Slice the beef: Use a sharp chef's knife and slice the beef against the grain as thinly as possible. 16 Assemble the sandwiches: Pile slices of beef on the bottom half of the rolls. The meat should divide equally between all the rolls, but you may have some leftover. Top each pile of beef with some onions and a slice or two of cheese, if desired. 17 Broil the sandwiches: Set aside the tops of the buns so they don't burn. Switch the oven to ""broil"" and slide the pan of sandwiches under the broiler. Broil until the cheese starts to melt, about 1 minute. 18 Serve the sandwiches: Top each sandwich with the top bun. Serve with the jus alongside for dipping. (Refrigerate leftovers and consume within 3 to 4 days, or freeze for up to 3 months.)",,"Emma Christensen","May 30, 2017","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","Emma Christensen","Sous Vide French Dip Sandwiches! Cooking sous vide makes the most tender roast beef EVER. This is a perfect starter recipe if you're new to sous vide cooking.","45 minutes",,"6 to 8 sandwiches"
56,"2017-09-25 02:55:59","Flank Steak Stir Fry with Asparagus and Red Pepper","3 Tbsp canola or other high smoke-point cooking oil 1/2 lb asparagus, trimmed, cut on the diagonal into 1 1/2 inch lengths (about 1 1/2 cups) 1 lb of flank steak, sliced in half lengthwise (along the grain) and then cut into thin strips (across the grain), 2 inches long and 1/4 inch wide (put the steak in the freezer for 15 minutes before slicing to make it easier to slice) 1 red bell pepper, seeded, de-ribbed, and cut into thin strips 2 inches long and 1/4 inch wide 2 teaspoons of cornstarch dissolved into 3 Tablespoons of water Stir Fry Sauce 3 Tbsp soy sauce (use gluten-free soy sauce for gluten-free version) 1 teaspoon finely chopped, peeled, fresh ginger 1 small clove garlic, minced 1 green onion, including green tops, chopped 1/2 teaspoon chili oil","If you are planning to serve this dish with rice, in a separate pan, prepare 2 cups of white rice, following the instructions on the rice package.","1 Blanch the asparagus: Fill a medium sized saucepan halfway with water and bring to a boil. Blanch the cut asparagus for 2 minutes. Drain, rinse with cold water to stop the cooking, and set aside. 2 Assemble stir fry sauce: In a small dish, stir together the stir fry sauce ingredients—soy sauce, chopped ginger, minced garlic, chopped green onion, chili oil—and set aside. 3 Stir fry asparagus: Heat 1 tablespoon of oil in a wok (or a thick-bottomed pot that can handle high heat) on high heat until shimmery. Add the asparagus and fry, stirring constantly, for 2 minutes or until lightly browned. Remove the asparagus from the pan and set aside. 4 Stir fry beef strips: Heat another tablespoon of oil in the pan on high heat until shimmery. Stir fry the beef strips in batches, for 2 to 3 minutes per batch, until they are browned but still a little pink inside. 5 Stir fry bell pepper: Return the first batches of beef strips to the pan along with the bell pepper strips. Stir and toss over high heat until the bell pepper strips are just beginning to wilt, 1-2 minutes. 6 Add cornstarch slurry and stir fry sauce: Quickly stir the cornstarch liquid and add it to the pan along with the stir fry sauce. Cook until sauce thickens, 1-2 minutes. Return the asparagus to the pan, toss to evenly coat and serve with steamed white rice (unless you are going low-carb, in which case, leave out the rice).","This Flank Steak Stir Fry is perfect for a midweek meal when asparagus are in season. It’s easy enough to make and everyone raves about it! When it comes to stir-fry, it’s all about the prep. The dish itself cooks up so quickly that you need everything prepped and ready to go before you start adding the elements to the hot pan. A couple elements of the recipe to note. We are blanching the asparagus in boiling water a couple minutes. This will ensure that the asparagus will be cooked in the short stir-frying time. Flank steak is a lean cut of meat, which can be tough and chewy if it isn’t cut properly (across the grain of the meat) for this dish. It helps to freeze the meat for a few minutes before starting the recipe to make it easier to slice thinly. Updated from the recipe archive, first published 2009","Elise Bauer","April 6, 2017","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","Elise Bauer","This Flank Steak Stir Fry comes together quickly with flank steak, asparagus, and red bell peppers. Perfect for a quick midweek dinner!","15 minutes","25 minutes","Serves 4"
57,"2017-09-25 02:56:03","Pressure Cooker Beef Brisket","2 1/2 to 3 1/2 pounds beef brisket (certified kosher, if needed) 1 1/2 teaspoons kosher salt, divided 1/2 teaspoon ground black pepper 1 tablespoon olive oil 3 medium yellow onions, sliced 3 large garlic cloves, peeled 1/2 cup water 1/2 cup dry red wine 1/4 cup ketchup 1 teaspoon dried rosemary 1 teaspoon dried thyme leaves 1 teaspoon paprika Special equipment: 6-quart electric or stovetop pressure cooker, or larger (like an Instant Pot) Immersion blender, or regular blender","Oven-cooking Instructions: Using a Dutch oven or other heavy pot with a lid placed over medium-high heat, follow the instructions for searing the brisket, cooking the onions, and mixing in the other ingredients as described in the pressure cooker recipe. Make sure the fat cap is facing up when you add the brisket back to the pan. Cover the pot and transfer to a 325F oven to cook for 3 hours, until the brisket is tender. Make-ahead Instructions: Cook the brisket as indicated, allow it to cool, and refrigerate on its own. Refrigerate the strained onions and garlic separately. Transfer the cooking liquid to a storage container and refrigerate separately. The next day, scrape the solidified fat from the top of the liquid and discard. Warm the cooking liquid, onions, and garlic in the pressure cooker or in a medium saucepan. With an immersion blender or in a blender, blend the cooking liquid, onions and garlic into a thick gravy. Warm the brisket in the gravy before serving.","1 Prepare the brisket: Rinse the brisket and pat it dry with paper towels. If your brisket has more than 1/4-inch layer of fat, trim off the excess. Season it on both sides with 1 teaspoon of the salt and the ground pepper. 2 Sear the brisket: Select the “Sauté” program on your pressure cooker, adjust it to its highest heat setting, and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium high heat.) Use a pair of tongs to lower the brisket into the pot with the side with the most fat facing down, and let it sear for 6 minutes. Turn it over and sear it for 6 more minutes. Both sides should be a rich, dark brown color. Transfer the seared brisket to a plate. 3 Cook the onions and garlic: Adjust your pressure cooker to its medium ""Sauté"" setting. (If you are using a stovetop pressure cooker, lower the heat to medium.) There should be plenty of fat left in the pan after searing the brisket; if not, add another teaspoon or two of olive oil to cook the onions. Add the onions, garlic, and the remaining 1/2 teaspoon of salt. Cook, stirring frequently, until the onions are soft and beginning to brown, about 10 minutes. Scrape the bottom of the pot as you stir the onions to help release all of the browned bits from the bottom of the pot. 4 Stir the water, wine, ketchup, and spices into the onions and garlic. 5 Cook the brisket: Use a pair of tongs to lower the seared brisket back into the pressure cooker, with the side with the most fat facing up. Place the lid on your pressure cooker. Make sure that the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 50 minutes at high pressure. (For stovetop pressure cookers, cook for 45 minutes at high pressure.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 60 minutes. 6 Release the pressure: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes). (For stovetop pressure cookers, perform a quick pressure release.) 7 Separate the brisket, onions, and cooking liquid: Use tongs to transfer the brisket to a plate or carving board. Strain the cooking liquid into a fat separator, collecting the cooked onions and garlic in the strainer. 8 Make the gravy: Return the drained onions and garlic to the pressure cooker pot. Pour the cooking liquid from the fat separator back into the pot, discarding the fat that is left behind. (If you don't have a fat separator, wait for the fat to rise to the top of the liquid, then skim off as much as you can.) With an immersion blender, blend the cooking liquid, onions and garlic into a thick gravy. (Alternatively, transfer the liquid, onions, and garlic to a blender to puree. Don't fill the blender more than halfway, and be careful of the steam when opening the blender pitcher. 9 To serve: Slice the brisket against the grain into thin (1/4-inch) slices. Pour the gravy over the brisket and serve hot.","My family has always cooked our Passover brisket in the oven, low and slow. It’s delicious, but takes over three hours to make! This year, I wanted to see if I could speed up the process using a pressure cooker. And you know what? You can. Using a pressure cooker, like the Instant Pot, you can make tender, deeply flavorful brisket with a thick, rich gravy in about half the time! If you’re making this brisket recipe for Passover, be sure to buy a kosher brisket, along with “kosher for Passover” brands of red wine and ketchup. If you are celebrating according to very strict kosher laws, you may also want to make sure your spices are designated “kosher for Passover.” Online stores like Rockland Kosher Supermarket are great resources for ingredients if you’re unable to track them down in your area. The gravy gets lots of flavor from the seared meat, so whatever you do, don’t skip on that step! Give the brisket a good six minutes on each side so that it becomes deeply and thoroughly browned. After the brisket is seared, quickly sauté the onions and garlic until they give up their liquid and the onions begin to brown. While they cook, scrape up any browned bits leftover from searing the brisket – these make the broth extra flavorful! Oh, and one more great bonus of pressure cooking: You can make the gravy right in the pot! Use an immersion blender to whiz the onions and garlic into the cooking liquid, making a thick, rich gravy. This also means zero stuck-on mess to clean up at the end of cooking. How much better does it get?","Coco Morante",,"Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","Coco Morante","Tender brisket in half the time with the pressure cooker! Perfect for Passover dinner or Sunday suppers. Easy blender gravy.","15 minutes","1 hour, 30 minutes","6 to 8 servings"
58,"2017-09-25 02:56:10","Steak Salad with Miso Vinaigrette","For the miso dressing: 3 tablespoons white miso, or other light-colored miso 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup (optional) 1 tablespoon neutral flavored oil For the steak: 1 pound skirt steak 1 teaspoon paprika (sweet, hot, or smoked — your choice) 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 2 teaspoons high-heat cooking oil For the salad: 6 to 8 cups spring greens 2 carrots, peeled and sliced 4 to 6 radishes, thinly sliced 1 apple, any kind, cored and thinly sliced","Look for miso in the refrigerated section of your grocery store, sometimes near the produce section. Buy for white miso, or use any light-colored miso. I like the chickpea miso from Miso Masters.","1 Make the miso dressing: Whisk together miso, rice vinegar, Dijon, maple syrup, and oil. Use a blender for a creamier consistency. (This can be done several days in advance; whisk before tossing the salad if the dressing has separated.) 2 Warm the pan for the steak: Heat a large cast iron or stainless steel skillet (or grill pan) over medium-high heat until it is very hot and a drop of water evaporates on contact, 3 to 5 minutes. 3 Season the steak: While the pan is heating, mix together paprika, garlic powder, salt, and pepper and pat the onto the steak on all sides. 4 Cook the steak: Turn on a vent fan or open a window – searing the steak will create a lot of smoke. Add the oil to the hot pan and tilt the pan to coat the bottom. Place the steak in the middle of the pan and cook for 3 to 4 minutes. Flip and cook for 3 to 4 minutes on the second side, or until it has reached your desired doneness. (My steak reached 125ºF, rare, in about 7 minutes total.) 5 Rest the steak: When steak is done, move it to a cutting board to rest for 10 minutes. 6 Slice the steak: After the resting period, slice against the grain, and trim off any excess fat or gristle. The steak can be served immediately with the salad, or cooled and refrigerated for up to 5 days for quick meals. 7 Toss the salad: When you’re ready to eat, toss greens, carrots, radishes, and apples together in a large bowl with a tablespoon of the miso vinaigrette. Taste one of the leaves and add more vinaigrette, one tablespoon at a time, to taste. 8 Serve the salad: Divide the salad between four plates. Top with slices of steak, dividing the steak evenly between all the plates. For dinner parties, serve the salad on a large platter and let guests help themselves. (This recipe can also be easily doubled for larger parties.)","I come from California, the land of salad for dinner. You can’t ask for a much simpler homemade meal (I mean, unless cereal counts). With this easy and delicious steak salad, pan-seared skirt steak sits atop a bed of spring greens, carrots, radishes, and apples. The miso vinaigrette- tangy, sweet, substantial, and full of umami, provides another layer of wow. You may only know miso from its ubiquitous appearance as a soup at your favorite sushi joint, but miso is so much more! Miso is a thick fermented paste made from a combination of legumes and grains – it can take over a year to make! Miso can range in color and flavor from dark-hued and super funky to light, buttery, and almost sweet. It can provide amazing depth of flavor to all sorts of dishes, and in the case of this dressing, it also acts as a thickener – which means less need for oil! One of the things I love about this skirt steak salad is that it’s so incredibly quick to make. If I’m feeling organized, I prep and cook the individual ingredients on Sunday so I can toss together quick meals all week long, but you can also easily make the recipe, start to finish, in 30 minutes. I chose apples, carrots, and radishes to round out this salad because I always have them on hand and because they pair so well with miso. You can get creative, though, and try this salad with seasonal fruits and veggies of your choice. Miso also pairs particularly well with corn, mushrooms, beets, citrus, eggplant, and pineapple. Come to think of it, that sounds like a pretty fantastic salad, too. California is having one of its wettest years on record, so I have yet to pull out the grill, but I’m not going to let the weather stand in the way of delicious steak. Instead, I pull out my cast iron skillet or grill pan to cook a steak with a nice crust and juicy interior. You’ll need to open the windows and turn your hood fan onto high while you heat the pan and during the cooking – searing steak can create a lot of smoke! It also helps to leave your steak on the counter for about 30 minutes to take some of the chill off.","Sabrina Modelle",,"QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","Sabrina Modelle","QUICK and EASY steak salad with a light miso vinaigrette. Ready in 30 minutes, or make-ahead for an even quicker weekday meal. Gluten-free.","15 minutes","20 minutes","Serves 4"
59,"2017-09-25 02:56:14","Irish Beef Stew","1 1/4 pounds well-marbled chuck beef stew meat, cut into 1 1/2-inch chunks 3 teaspoons of salt (more to taste) 1/4 cup olive oil 6 large garlic cloves, minced 4 cups beef stock or broth 2 cups water 1 cup of Guinness extra stout 1 cup of hearty red wine 2 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped (1 1/2 to 2 cups) 2 cups 1/2-inch pieces peeled carrots and/or parsnips (3 to 4 carrots or parsnips) 1/2 teaspoon freshly ground black pepper 2 tablespoons chopped fresh parsley","Please use beef chuck stew meat that is well marbled with fat. Lean stew meat will end up too dry. Save prep time by prepping the onions, carrots, and potatoes while the stock with beef is simmering in step 2.","1 Brown the beef: Sprinkle about a teaspoon of salt over the beef pieces. Heat the olive oil in a large (6 to 8 quart), thick-bottomed pot over medium-high heat. Pat dry the beef with paper towels and working in batches, add the beef (do not crowd the pan, or the meat will steam and not brown) and cook, without stirring, until well browned on one side, then use tongs to turn the pieces over and brown on another side. 2 Add garlic and sauté, then add stock, water, Guinness, wine, tomato paste, sugar, thyme Worcestershire, bay leaves, simmer: Add garlic to the pot with the beef and sauté 30 seconds or until fragrant. Add the beef stock, water, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce, and bay leaves. Stir to combine. Bring mixture to a simmer. Reduce heat to the lowest setting, then cover and cook at a bare simmer for 1 hour, stirring occasionally. 3 Sauté onions, carrots in separate pan: While the pot of meat and stock is simmering, melt the butter in another pot over medium heat. Add the onions and carrots. Sauté the onions and carrots until the onions are golden, about 15 minutes. Set aside until the beef stew in step 2 has simmered for one hour. 4 Add onions, carrots, potatoes to beef stew, simmer: Add the onions, carrots, and the potatoes to the beef stew. Add black pepper and two teaspoons of salt. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard the bay leaves. Tilt pan and spoon off any excess fat. Transfer stew to serving bowls. Add more salt and pepper to taste. Sprinkle with parsley and serve.","Americans have a curious way of celebrating St. Patrick’s Day. We pinch each other if we forget to wear something green, we make green foods regardless if they have anything to do with Ireland, and we adapt traditional Irish recipes to our own taste. The last is the case with this Irish beef stew. As any Irish person will tell you, lamb is the preferred meat for a good Irish stew. But here in the states we eat a lot more beef than lamb, so when we want to make a stew to celebrate all things Irish, it’s usually done with beef. This particular stew has all of the classic trimmings of a good stew—meat, stock, plenty of root vegetables—with the addition of some Guinness extra stout, for its malty flavor and some Irish authenticity. The recipe originally came to me through my friend Tomas, who got it from a chef friend in Europe, who had adapted a Bon Appetit recipe for stew by adding Guinness and some red wine. Every time we make this recipe it gets raves! Check out our video for how to make this Irish Beef Stew!","Elise Bauer",,"Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","Elise Bauer","Beef stew recipe made with beef, garlic, stock, Irish Guinness beer, red wine, potatoes, carrots, and onions. An excellent, hearty stew.","25 minutes","1 hour, 50 minutes","Serves 4 to 6"
60,"2017-09-25 02:56:18","Quick & Easy Hamburger Soup","1 to 1 1/3 pound ground beef 1 cup diced yellow onion (from 1 small onion or 1/2 large onion) 2 stalks celery, diced 2 large carrots, diced 1 sweet bell pepper, seeded and diced 3 cloves garlic, minced 1 can (14.5 oz) diced tomatoes 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 cups beef broth 1/2 cup red wine, optional 1 cup elbow macaroni, optional",,"1 Brown the beef: In a large Dutch oven  or stock pot over medium heat, brown the ground beef, breaking it apart with a wooden spoon into large chunks. When browned, use a slotted spoon to transfer the ground beef onto a paper towel lined plate to drain. Set it aside. 2 Cook the vegetables: Pour off all but 1 tablespoon of the rendered fat from the ground beef (or add enough olive oil to make 1 tablespoon if there's not much fat). Add the diced onion, celery, carrot and bell pepper and cook over medium heat until softened, about 5 minutes. 3 Add the seasonings, tomatoes, and broth: Stir in the tomato paste and garlic, and cook about 30 seconds, until fragrant. Add in the oregano, salt, and pepper, and stir to combine. Stir in the diced tomatoes, beef broth, and red wine (if using). Lastly, add the cooked ground beef back to the pan. Taste and adjust seasonings as needed. 4 Simmer the soup: Bring the soup to a rapid simmer. Reduce the heat to medium-low, cover the pot, and cook for about 20 minutes. If you are adding elbow macaroni, add it halfway through cooking, and cook until the pasta is tender. 5 Serve immediately. Leftovers will keep up to 5 days refrigerated, or up to 3 months frozen.","No matter what season, the chances are soup is a good answer to “what’s for dinner?” It may be the answer on a cold and chilly day, or just when you have no other ideas for dinner and need something fast. Soup is warm, comforting and always delicious. This hamburger soup is a quick meal when you need it, but that tastes like it has been tucked away on the stove for hours, Make this soup your own by adding in some macaroni or other pasta, or give it a spicy kick with a dash of cayenne. Serve it with some crusty garlic bread on the side for a perfect home-cooked meal!","Megan Keno",,"Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","Megan Keno","Hamburger Soup -- so QUICK and EASY! Great last-minute weeknight meal. Ready in 30 minutes.","10 minutes","30 minutes","4 to 6 servings"
61,"2017-09-25 02:56:24","Corned Beef and Cabbage","Corned Beef (baked) 3 lbs corned beef (in package) 10 whole cloves 1/4 cup hot sweet honey mustard 2 Tbsp brown sugar Corned Beef (boiled) 3 lbs corned beef (in package, including spice packet) Cabbage (sautéed) Olive oil and butter 1 medium yellow onion, chopped 1 cloves garlic, minced 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Salt Cabbage (boiled) 1 large head of cabbage, sliced into 3/8-inch to 1/2-inch wide slices Additional vegetables such as a couple carrots (cut to 1 inch pieces) or several new potatoes (quartered)","Corned beef is cured in a salt mixture, so it can be very salty, depending on the source. We recommend first bringing the corned beef to a boil in plain water, and discarding the water, (repeat for less salt), before proceeding with the baked version.","Corned Beef (Baked) 1 Lightly boil to remove excess salt: Take the corned beef from the package and discard the spice packet. Note that one side of the roast should have a layer of fat, the other side should have distinct lines indicating the grain of the beef. Corned beef can be very salty, especially when baked. To remove some of the salt before cooking, place it in a pot fat side up. Cover with water, bring to a boil, and discard the water. Repeat to remove even more salt. 2 Top with cloves, honey mustard, brown sugar: Preheat oven to 350°F. Lay the corned beef, fat side up, on a large piece of heavy duty, wide, aluminum foil (you may have to get creative with the way you wrap the beef if your foil isn't wide enough). Insert the cloves into the top of the slab of corned beef, evenly spaced. Spread the top with the hot sweet honey mustard. Sprinkle brown sugar over the top. 3 Wrap in foil and bake: Wrap the corned beef with foil in a way that allows for a little space on top between the corned beef and the foil, and creates a container to catch the juices. Place foil-wrapped corned beef in a shallow roasting pan and bake for 2 hours at 350°F. 4 Add more honey mustard, broil: Open the foil wrapping, spread a little more honey mustard over the top of the corned beef, and broil it for 2-3 minutes, until the top is bubbly and lightly browned. 5 Slice: Let rest for 5 to 10 minutes, then place on cutting board. Pull out and discard the cloves. Lift the corned beef up to see which direction the grain of the meat is.  Then cut the meat at a diagonal, across the grain of the meat, into 1/2-inch thick slices. Serve immediately. Corned Beef (Boiled) 1 Place corned beef in a large (6 to 8 quart) pot. Cover the beef with an inch water. Add the contents of the spice packet to the water. Bring to a boil, reduce heat to a simmer. Simmer for 2-3 hours, until the corned beef is fork tender. Remove from pot to a cutting board. (Reserve cooking liquid for boiling cabbage, if you plan to boil and not sauté the cabbage.) Cut slices across the grain, into 1/2-inch thick slices. Serve. Cabbage (Sautéed) 1 Heat 2 Tbsp olive oil (enough to well coat the pan) on medium high to high heat in a large, wide pot (8-quart if available) or large, high-sided sauté pan. Add chopped onions, cook for a couple of minutes, then add garlic. 2 Add a third of the sliced cabbage to the pan. Sprinkle with a little salt and stir to coat with oil and mix with onions. Spread out the cabbage evenly over the bottom of the pan and do not stir until it starts to brown. If the heat is high enough, this should happen quickly. The trick is to have the burner hot enough to easily brown the cabbage, but not so hot that it easily burns. When the bottom of the cabbage is nicely browned, use a metal spatula to lift it up and flip it, scraping the browned bits as you go. 3 Once the cabbage in the pan has browned on a couple of flips, add another third of the cabbage to the pan. Mix well, then spread out the cabbage and repeat. Add a bit of butter to the pan for flavor, and to keep the cabbage from sticking too much to the pan. Once this batch has cooked down a bit and browned, add the remaining third of the cabbage and repeat. Serve with the corned beef. Serve with boiled new potatoes. Can be made ahead and reheated. Cabbage (Boiled) 1 Once you have removed the corned beef from the pot, add the cabbage and any other vegetables (carrots, new potatoes) to the pot. Taste the liquid. If it is too salty, add more water to the pot. Raise the heat until the liquid is simmering well. Simmer until the cabbage and any other vegetables are cooked through, 15-30 minutes. Place vegetables in a serving bowl, add a little of the cooking liquid to the bowl.","Once a year, come mid-March, we Americans enjoy the best excuse ever to make corned beef and cabbage, St. Patrick’s Day! Never mind that the dish isn’t really eaten in Ireland, or at least not with the enthusiasm for it that you’ll find here. We’ll celebrate the day the way we like, and raise a toast with a pint of Guinness as well. The traditional way to prepare corned beef and cabbage is to boil it, both the beef and the cabbage. Several years ago my friend Suzanne introduced me to her favorite way of making the corned beef—speckled with cloves, slathered in honey mustard and baked, served alongside sautéed cabbage. One day we cooked the dish both ways, boiled and baked. The winner? The whole family agreed, the baked version, hands down. But traditions die hard. So, here we present to you both versions, a baked corned beef with honey and mustard (blanched first to extract some of the excess salt), and a boiled version. Also we show two ways to cook the cabbage, boiled or sautéed. By the way, when buying corned beef you have a choice between “flat cut” and “point cut”. Either cut will work with these methods. The point cut will have more fat marbling throughout the meat, making it a more flavorful cut, but there will be more shrinkage due to fat rendering out of the meat, so you will need more to have the same amount of cooked meat. The flat cut is a leaner cut of corned beef. (By the way, here’s how to cure your own corned beef.) Enjoy and Happy St Patrick’s Day! Updated from the archives. First posted 2009. ","Elise Bauer",,"Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","Elise Bauer","Corned beef and cabbage 2-ways—baked with cloves and sweet hot honey mustard, and boiled in spiced water.","10 minutes","2 hours, 30 minutes","Serves 5"
62,"2017-09-25 02:56:27","Joe’s Special (Scrambled Eggs with Spinach, Beef, and Mushrooms)","2 tablespoons unsalted butter 8 ounces crimini mushrooms, sliced 1 medium yellow onion, diced 4 cloves garlic, chopped 1 teaspoon salt, divided 6-ounce bag (8 cups) baby spinach 1 pound (85 to 95%) lean ground beef 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper 1/8 teaspoon ground nutmeg 6 large eggs 1 teaspoon Tabasco sauce, optional Sliced sourdough bread or rolls, to serve",,"1 Cook the mushrooms, if using: Melt the butter in a large (12-inch) skillet over medium heat. Add the mushrooms into the skillet in a single layer and leave them alone, without stirring, until they begin to brown, about five minutes. 2 Cook the onions: Add the onions, garlic, and 1/2 teaspoon of the salt to the mushrooms. Cook, stirring occasionally, until the onions are softened and the garlic has lost its raw bite, about five more minutes. 3 Wilt the spinach: Add the spinach to the skillet, stirring it into the other ingredients for a couple minutes so that it wilts and reduces in volume. When the spinach has just barely wilted, transfer everything from the skillet to a large, shallow serving bowl.  4 Cook the ground beef. Add the ground beef to the empty skillet over medium heat. Sprinkle the Worcestershire sauce, pepper, nutmeg, and remaining 1/2 teaspoon of salt over top. Cook the beef, breaking it up with your spatula into crumbles. Continue to cook until the beef is fully cooked through with no trace of pink remaining, 8 to 10 minutes. Transfer the cooked beef to the serving bowl with the sautéed vegetables. Pour off any fat still in the pan, leaving just a thin film to cook the eggs. (Add a teaspoon of cooking oil or butter if the pan seems dry.) 5 Scramble the eggs. Return the pan to the stove and reduce the heat to medium low. In a medium mixing bowl, whisk the eggs with tabasco, just until thoroughly combined. Pour the eggs into the skillet, and scramble just until the curds are barely wet and beginning to break apart, stirring often, about five minutes. 6 Mix everything together and serve. Add the cooked beef and vegetables back to the skillet, breaking up the eggs into bite sized pieces and stirring everything together until evenly combined. Transfer everything back to the serving bowl and serve hot, with sourdough bread alongside.","Have you ever heard of Joe’s Special? This is a classic San Francisco diner dish dating back to the 1920s. It’s a hearty scramble of eggs, ground beef, spinach, mushrooms, and onions. This scramble is great any time of day, but in my house growing up, we always had it for dinner, with thick slices of San Francisco sourdough bread alongside. Back in the 80’s, my dad used frozen spinach, canned mushrooms, and granulated garlic in his version of Joe’s Special. The mushrooms were optional at the diner, but my dad always included them. The recipe I make now is a fresh and modern take on my dad’s version. I use fresh baby spinach, sliced crimini mushrooms, and lots of fresh diced garlic. I buy the bags of triple-washed baby spinach, which are almost as convenient as frozen spinach. The whole thing cooks in one skillet, with the vegetables, meat, and eggs cooked one after the next. So easy and fast! First, cook the mushrooms, onions, and garlic. Next, throw in some spinach and let it wilt. Then, you cook the ground beef, and finally, scramble the eggs. Stir it all together and dinner is served. Joe’s Special is best served with sliced bread. Sourdough is my favorite, and it’s the classic San Francisco choice. Use a fork to scoot some of the scramble onto the bread and enjoy!","Coco Morante",,"Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","Coco Morante","Make a diner classic for dinner tonight - Joe's Special! Scrambled eggs with spinach, beef, onions, garlic, and mushrooms. 30 minutes.","10 minutes","30 minutes","4 to 6 servings"
63,"2017-09-25 02:56:28","Pressure Cooker Porcupine Meatballs","2 tablespoons olive or vegetable oil 1 medium yellow onion, chopped (reserve half) 2 cloves garlic, minced (reserve half) 1 can (15 ounces) tomato sauce 1/2 cup water 1 tablespoon Worcestershire sauce 1 pound ground beef (85% lean) 1/2 cup long grain rice 1 teaspoon salt 1/2 teaspoon ground black pepper Special Equipment: 6-quart Instant Pot, or other pressure cooker","Stovetop Instructions: Sauté half of the onions and garlic in oil in a thick-bottomed pot over medium heat. Add the tomato sauce, water, and Worcestershire sauce, increasing the water to one full cup. While the sauce is coming up to a simmer, make the meatballs. Drop the meatballs into the simmering sauce, cover the pot, and reduce the heat to low. Let simmer until meatballs are cooked through, about 45 minutes.","1 Sauté the onion and garlic: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add half of the chopped onions and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Stir in the tomato sauce, Worcestershire sauce, and water. Let this warm until it comes to a simmer. 3 Make the meatballs: While tomato sauce is coming up to a simmer, make the meatballs. In a mixing bowl, combine the beef, rice, salt, pepper, and the rest of the chopped onions and garlic. Roll into ping-pong ball-sized meatballs (1 1/2 inches or so). 4 Cook the meatballs: Gently place the meatballs in to the pot a single layer. Spoon a little bit of sauce over the top of each one. Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. Select the “Manual” program, then set the time to 15 minutes at high pressure. (For stovetop pressure cookers, cook at high pressure for 12 minutes.) It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 25 minutes. 5 To serve: You can either perform a quick pressure release by moving the vent from “Sealing” to “Venting,” or you can let the pot depressurize naturally (this takes about 20 minutes), then open it when you’re ready to serve the meatballs. (For stovetop pressure cookers, perform a quick pressure release.)","Don’t worry – these meatballs aren’t actually made out of porcupines! The name refers to the grains of rice that get mixed in with the meatballs and poke out as they simmer, resembling spines on a porcupine. With rice and meat all in one dish, you just need a vegetable side to complete the meal. This recipe is an update on a classic 1970s Betty Crocker dish, Oven Porcupines. The original version is baked in the oven for an hour, but my recipe is made in an electric pressure cooker (I’ve included stovetop instructions, too). These pressure cooker meatballs are done in about half the time of the original, making it perfect for a midweek meal. If you’re new to pressure cooking, an electric, programmable model is a great place to start. There are a few well-rated brands on the market. I use the 6-quart Instant Pot IP-DUO60 most of the time, which is a good size if you’re serving 4 to 6 people. We’re a household of two and we like having leftovers, so this size works out well for us. My favorite way to serve these porcupine meatballs is with mixed steamed vegetables on the side. You know that classic frozen mix of carrots, corn, peas, green beans and lima beans? I microwave a big bowl of them while the meatballs are cooking, so everything is done at the same time. I also like to serve these meatballs on top of spiralized zucchini noodles, or with riced cauliflower. For a retro dinner a la Betty Crocker, serve them with iceberg wedge salads and steamed, buttered green beans.","Coco Morante",,"Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","Coco Morante","Classic retro dinner, made in the pressure cooker. Ground beef and rice meatballs in a simple tomato sauce. (No porcupines!) 30 minute dinner.","10 minutes","30 minutes","4 (makes about 1 dozen meatballs)"
64,"2017-09-25 02:56:29","Pressure Cooker Ground Beef Chili","1 tablespoon olive or vegetable oil 1 medium green bell pepper, chopped 1 medium yellow onion, chopped 2 ribs celery, chopped 1 clove garlic, finely chopped 1 pound ground beef (85% lean) 2 tablespoons chili powder 1 1/2 teaspoons salt 1/2 teaspoon oregano 3 tablespoons tomato paste 1 (14-ounce) can diced tomatoes 1 can kidney beans, drained and rinsed 1 cup shredded cheese, any favorite mix, to serve 2 green onions, sliced thinly, to serve Special equipment: 6-quart Instant Pot, or other pressure cooker","If you have leftover tomato paste after making this recipe, you can freeze it in tablespoon portions for another recipe. Note that no extra liquid needs to be added to this recipe. The liquid from the canned tomatoes is sufficient. Stovetop Instructions: In a medium saucepan or soup pot, cook the bell pepper, onion, celery and garlic in olive oil over medium heat until the onions are softened and translucent. Add the ground beef and cook until no longer pink. Add the spices, tomato paste, tomatoes, and beans, along with a cup of water or broth. Bring to a simmer. then turn the heat down to low, cover the pot, and let simmer for one hour.","1 Cook the vegetables: Select the “Sauté” program on your pressure cooker and add the oil to the pot. (If you are using a stovetop pressure cooker, heat the oil over medium heat.) Add the bell pepper, onion, celery, and garlic. Sauté until the onions are softened and translucent, about five minutes. 2 Cook the ground beef: Add the ground beef to the pot, breaking it up in small pieces. Cook until no longer pink, about five minutes. 3 Stir in the spices and tomato paste. Add the chili powder, salt, oregano, and tomato paste to the pot. Stir until the tomato paste is evenly mixed into the other ingredients and no clumps remain. 4 Add the tomatoes and beans: Strain the tomatoes, then add enough water or broth to make 1 cup total liquid. Add the liquid, the strained tomatoes, and the beans to the pressure cooker. 5 Cook the chili: Place the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Chili” program, then adjust the time to 20 minutes. If your pressure cooker does not have a “Chili” program, set it manually to “High Pressure” for 20 minutes. For stovetop pressure cookers, cook for 17 minutes at high pressure. It will take about 10 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the finished dish is about 30 minutes. 6 Release the pressure after cooking: When the timer goes off, you may either perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting,” or let the pot depressurize naturally on its own (this takes about 20 minutes; open the vent to ""Venting"" when you’re ready to serve the chili.) For stovetop pressure cookers, perform a quick pressure release. 6 To serve: Top bowls of chili with shredded cheese and green onions, if desired. Serve alone, over rice, or with cornbread.","A warm bowl of chili is such a comforting meal on cold nights. Beef chili usually takes at least an hour and a half to simmer on the stove, but you can cut that time down by half when you use a pressure cooker! Electric pressure cookers are having a renaissance these days. The newest models are programmable smart appliances that are safe and easy to use. They’re completely different than the traditional stovetop models many of us grew up with. Find out just how great pressure cooking can be with this super-quick chili recipe. The pressure cooker I use is an Instant Pot. I have both the 6- and 8-quart models (IP-DUO60 and IP-DUO80), and I find that the 6-quart size is plenty big for most meals. It handles recipes making 4 to 6 serving recipes easily, including this beef chili. Using an Instant Pot isn’t any harder than cooking a pot of chili on the stove. You can sauté and simmer right in the appliance, just you would when cooking on the stovetop. The only difference here is that instead of turning a knob on the stove, you press a few buttons on the Instant Pot. If you have another model of electric or stovetop pressure cooker, the sautéing instructions might be slightly different. Just check your user manual for guidance. The most intimidating aspect of pressure cooking is probably releasing the pressure once your food is cooked, but it’s really not so tricky. There are two different ways to release the steam. The quickest way to release the steam is with the “quick release” method. For this, protect your hand with a heat-proof oven mitt or use a pair of long-handled tongs, and nudge the pressure release knob on the top of the pressure cooker from “Sealing” to “Venting.” As you do this, a big plume of steam will issue from the pot, releasing the pressure. The second way to release the steam is the “natural release” method. For this, just let your pot sit on the counter and do nothing. The pressure cooker will slowly depressurize on its own in about 20 minutes (you’ll see the float valve next to the pressure release knob go down), and you will be able to safely open the pot. Use this method if you’re scared of that plume of steam. Whichever method you choose, you’ll know that the pot is depressurized when the float valve on the lid (right next to the pressure release knob) returns to its lowered position. I’ve included stove-top instructions as well, in case you’d like to make this chili without a pressure cooker. No matter how you make it, serve the chili piping hot, with plenty of grated cheese and green onions on top.","Coco Morante",,"30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","Coco Morante","30-minute beef chili in the pressure cooker! Made with green peppers, onions, celery, ground beef, and tomatoes. Top with shredded cheese and sliced green onions. Gluten-free.","10 minutes","30 minutes","4 to 6 servings"
65,"2017-09-25 02:56:31","Prime Rib","One standing rib roast, 3 to 7 ribs (estimate serving 2-3 people per rib), bones cut away from the roast and tied back to the roast with kitchen string (ask your butcher to prepare the roast this way) Salt Freshly ground black pepper","Older cookbooks will sometimes instruct you to remove excess fat from the roast. ""Excess"" fat is any fat more than an inch thick on the roast. Fat is what you need to give the roast flavor and to make it juicy and tender. Prime rib is expensive and you are paying good money for that fat so leave it on. Your butcher should have removed any excess fat. The most important piece of advice I can give you regarding cooking a prime rib roast is to use a good meat thermometer! I recommend this ChefAlarm by ThermoWorks. With a remote thermometer you can tell exactly what the temperature of the meat is without having to open the oven door.","1  Remove the beef roast from the refrigerator 3 hours before you start to cook it. Sprinkle it with salt all over and let it sit, loosely wrapped in the butcher paper. Roasts should be brought close to room temperature before they go into the oven, to ensure more even cooking. 2 If your butcher hasn't already done so, cut the bones away from the roast and tie them back on to the roast with kitchen string. This will make it much easier to carve the roast, while still allowing you to stand the roast on the rib bones while cooking. 3 Preheat your oven to 500°F (or the highest temp your oven reaches less than 500°F). Pat the roast dry with paper towels (pre-salting should have made the roast release some moisture), and sprinkle the roast all over with salt and pepper. 4 Place the roast fat side up and rib bones down in a roasting pan. Insert a meat thermometer into the thickest part of the roast, making sure that the thermometer isn't touching a bone. 5 After browning the roast at a 500°F temperature in the oven for 15 minutes, reduce the oven temperature to 325°F. To figure out the total cooking time, allow about 11-12 minutes per pound for rare and 13-15 minutes per pound for medium rare. The actual cooking time will depend on the shape of the roast, how chilled your roast still is when it goes into the oven, and your particular oven. A flatter roast will cook more quickly than a thicker one. There are so many variables involved that affect cooking time, this is why you should use a meat thermometer. A prime rib roast is too expensive to ""wing it"". Error on the rare side, you can always put the roast back in the oven to cook it more if it is too rare for your taste. Roast in oven until thermometer registers 115°F for rare or 120°-130°F for medium. (The internal temperature of the roast will continue to rise after you take the roast out of the oven.) Check the temperature of the roast using a meat thermometer an hour before you expect the roast to be done. For example, with a 10 pound roast, you would expect 2 hours of total cooking time for rare (15 minutes at 500° and 1 3/4 hours at 325°). In this case, check after 1 hour 15 minutes of total cooking time, or 1 hour after you lowered the oven temp to 325°. (A benefit of using a remote thermometer is that you don't have to keep checking the roast, you'll be able to see exactly what the temperature is by looking at the thermometer outside of the oven.) If the roast is cooking too quickly at this point, lower the oven temperature to 200°F. Once the roast has reached the temperature you want, remove it from the oven and place it on a carving board. Cover it with foil and let it rest for 30 minutes before carving. The internal temperature of the roast will continue to rise while the roast is resting. 6 Cut away the strings that were used to hold the roast to the rack of rib bones. Remove the bones (you can save them to make stock for soup if you want.) Then, using a sharp carving knife, slice meat across the grain for serving, making the slices about 1/4-1/2 inch thick. Making gravy To make the gravy, remove the roast from the pan. Place pan on stove on medium high heat. Pour off all but 2 tablespoons of the drippings to a separate container. Into the 2 tablespoons of drippings in the pan stir in 1 to 2 tablespoons of flour. Stir with a wire whisk until the flour has thickened and the gravy is smooth. Continue to cook slowly and stir constantly. Slowly add back the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition add either water, milk, stock, cream or beer to the gravy, enough to make 1 cup. Season the gravy with salt and pepper and herbs. (See also How to Make Gravy.)","Prime rib claims center stage during holiday season for a very good reason. It is the king of beef cuts. It’s called a standing rib roast because to cook it, you position the roast majestically on its rib bones in the roasting pan. Beautifully marbled with fat, this roast is rich, juicy, and tender—a feast for the eyes and the belly. It’s also very easy to cook. You just start it in the oven at a high temperature to get good browning on the outside of the roast, and then cook it at a lower temperature to make sure the meat in the center doesn’t get over cooked. There’s usually something for everyone with this roast. The ends are well done for those who can’t tolerate pink. The center should be a vibrant rare for those of us who must have our beef rare. A full rack of prime beef is 7 ribs, which will easily serve 14 to 16 people (or more!). A full rack will not fit in my oven, so when I’m feeding a crowd, I cut the roast in half (3 ribs on one roast and 4 ribs on the other) and cook them in separate ovens. As for estimating how big a roast you’ll need, the butchers I’ve talked to say to estimate 2 people for every rib. In my experience, that’s a LOT of meat! For the roasts we get, and given that we are serving a lot of food in addition to the roast, 3 people per rib is fine. If you want to error on the generous side, with plenty of leftovers, aim for 2 people per rib. Note that just because you are ordering a “prime” rib, it doesn’t mean that you are getting USDA Prime. Most “prime ribs” we get from market are actually USDA Choice quality.[1] If you want USDA Prime prime rib, which has more fat marbling throughout the meat, and which can easily cost 50% more per pound, you will likely need to special order it from your butcher.","Elise Bauer",,"Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.","Elise Bauer","Prime rib recipe, how to cook to perfection a standing rib beef roast, step-by-step instructions and photos. Perfect for Christmas and the holiday season.",,,"Estimate 2 people served per rib"
66,"2017-09-25 02:56:35","Easy Shepherd’s Pie","1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice",,"1 Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes. 2 Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 3 Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. 4 Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. 5 Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. 6 Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. Suggested variations: Put a layer of creamed corn between the ground beef and the mashed potatoes. Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.","Shepherd’s Pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served “shepherd’s pie” here, it is most often made with ground beef. In England (and Australia and New Zealand) they would call the beef dish a “cottage pie” and the lamb dish “shepherd’s pie”. Regardless of what you call it, a shepherd’s pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the the mashed potatoes are well browned. When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It’s pure comfort food. What follows is a simple recipe for a ground beef version of Shepherd’s Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!).","Elise Bauer",,"American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.","Elise Bauer","American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.","15 minutes","50 minutes","Serves 4"
67,"2017-09-25 02:56:39","Slow Cooker Taco Soup","1 tablespoon olive oil 1 pound (450g) lean ground beef 1 1/2 cups (180g) diced yellow or red onions 2 to 3 cups (475ml to 710ml) chicken or beef broth (use more if you want a thinner soup) 1 15-oz. (425g) can diced tomatoes 1 15-oz. (425g) can black beans, drained and rinsed 1 15-oz. (425g) can kidney beans, drained and rinsed 1 4-oz. (115g) can chopped green chiles 1 1/4 cups (135g) corn kernels, fresh or frozen 2 1/2 teaspoons chili powder 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt To serve: Tortilla chips, lightly crushed Sour cream Chopped cilantro Finely diced red onion Lime juice Chopped red onions Special equipment: 4-quart or larger slow cooker",,"1 Brown the beef with the onions (can be done a day or two ahead): Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges. Use your spatula to break up the ground beef into smaller pieces as it cooks. Remove from heat and use immediately, or refrigerate for a day or two until needed. 2 Combine the browned beef, onions and the remaining soup ingredients in a slow cooker and stir. Cover and cook on low for 6 to 7 hours. It's fine if the soup cooks a little longer or the slow cooker switches to the ""warm"" setting. 3 Serve the soup: Serve soup in bowls and top with crushed tortilla chips, sour cream, cilantro, red onion and lime juice. This soup will keep refrigerated for 1 week or frozen for up to 3 months.","This slow cooker taco soup with ground beef is one of my favorite recipes to make in the slow cooker, especially in the fall and winter months. The soup is so hearty and flavorful, and the beef gets so tender over the long hours of cooking. Let it cook all day and it just gets better. Note that you’ll need a few minutes to brown the beef before putting this soup into the slow cooker. Even briefly browning the beef gives it a better texture and flavor in the finished soup, and it also helps render out some of the fat before it goes into the slow cooker. Since I’m already browning the meat, I also like to cook the onions a little bit. This draws out their sweet flavor. You can brown the meat and onions a day or two ahead and keep them refrigerated until you’re ready to make the soup.. I love serving this soup with crushed tortilla chips for some crunch and also to complete the “taco” part of the soup. Add a healthy dollop of sour cream and it’s ready to eat!","Lisa Lin",,"This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","Lisa Lin","This slow cooker taco soup with ground beef is so easy - and SO GOOD! Perfect for busy weeks. Flexible cooking times.","10 minutes",,
68,"2017-09-25 02:56:41","Slow Cooker Cajun-Spiced Stuffed Peppers","1 pound (450g) lean ground beef 1 1/2 (225g) cups cooked brown rice 1 1/4 cups (150g) diced yellow onions 1 1/4 (115g) cups shredded mozzarella cheese 3/4 cup (80g) corn kernels (fresh or frozen) 1 1/2 teaspoons Cajun seasoning 1 teaspoon dried oregano 1 teaspoon sea salt 1/2 teaspoon paprika 5 to 6 large bell peppers Special Equipment: 4- to 6-quart slow cooker, though any size will work as long as the peppers will stand upright","Look for Cajun seasoning in the spice section at the grocery store. It is typically a mix of paprika, cayenne, garlic, cumin, oregano, and a few other dried spices. Be sure to buy bell peppers that are shaped like big cups and can stand upright on their own. You can also cook these peppers in the oven: Put them in a baking dish, cover with foil, and bake at 400F for 50 to 60 minutes. Slice one pepper open to make sure the beef has cooked through.","1 Mix the filling: In a large bowl, mix the ground beef, cooked rice, onions, 3/4 cup of the mozzarella cheese, corn, Cajun seasoning, oregano, sea salt and paprika together. The beef can be a bit difficult to break apart in the beginning. Using a fork can help. Set filling aside (or cover and refrigerate for up to 24 hours). 2 Prepare the peppers: Slice off the tops of the bell peppers. You don’t need to cut off a lot; just enough to get the stem off. Remove the seeds and membrane from the insides of the peppers. The peppers should look like little cups that are ready for stuffing. 3 Stuff each pepper with beef and rice filling. Carefully place each stuffed pepper into the slow cooker. (The stuffed peppers can also be covered and refrigerated for up to 24 hours before cooking.) 4 Set the slow cooker on low and cook for 4 to 5 hours. The peppers are done when the meat is cooked through. About 10 minutes before the peppers are done, sprinkle the remaining cheese on top of the peppers and close the lid. 5 Drain of excess liquid and serve: Carefully remove peppers from the slow cooker. Some of your peppers may have filled with some liquid. That’s perfectly normal. I like to gently tip the peppers over to drain the excess liquid before serving. Be careful when doing this, as the peppers may still be quite hot.","Have you ever tried making stuffed peppers in your slow cooker? These slow cooker Cajun stuffed peppers are great alternative to the usual oven-cooked method for busy weeknights. Just pop them into your slow cooker for a few hours, and you’ll have a tasty meal waiting for you. There are a few things to note when making this dish. First, when you’re shopping, look for bell peppers that are shaped like big cups and can stand upright on their own. Avoid peppers that are long and thin since they won’t hold much filling. To make sure the peppers can stand on their own, just prop them on any flat surface. When I’m shopping, I sometimes pull out my cell phone and see if the pepper can stand on the phone without wobbling. If a pepper doesn’t tip over, then you’ve got a good one! Also, make sure you note the cooking time on these peppers. These are ready in 4 to 5 hours, as soon as the meat is cooked through, and are best served soon after they are ready. This makes these stuffed peppers perfect for a day when you’ll be home for lunch and can start them cooking for dinner. The filling can also be prepared the night before and kept refrigerated. You could even stuff the peppers ahead of time so that all you have to do the next day is put them in the slow cooker. I know it’s tempting, but don’t try to push the cooking time much longer or leave these in the slow cooker all day while you’re at work. The peppers become very mushy and the meat overcooks when left in the slow cooker for too long – as I discovered to my dismay the first time I tried this recipe! Finally, you’ll notice that as the peppers cook, some liquid collects inside the peppers. Right before serving, I like to gently tip the peppers over to drain out the liquid. Serve the peppers on their own or with your favorite sauce!","Lisa Lin",,"Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","Lisa Lin","Slow Cooker Cajun-Spiced Stuffed Peppers! 15 minutes to prepare, 4 to 5 hours in the slow cooker.","15 minutes","4 hours","5 to 6 servings"
69,"2017-09-25 02:56:48","Cheesy Hamburger Pasta Skillet","1 pound lean ground beef 1 medium green bell pepper, diced 1/2 large sweet onion, diced 2 medium cloves garlic, minced 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 1/2 cups chicken broth 1 1/2 cups half-and-half 2 tablespoons all-purpose flour 8 ounces wide egg noodles 2 cups shredded cheddar or mozzarella Special Equipment: 12-inch skillet",,"1 Brown the ground beef: Heat a large 12-inch skillet over medium heat. Add the ground beef and brown, breaking into smaller pieces with a spatula or spoon. When browned, place onto a paper towel lined plate, and drain the beef. Set aside. 2 Cook the pepper and onion: In the same pan, add in the bell pepper and onion. Cook until golden brown and softened. Add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer this mixture to another plate and set aside. 3 Make the sauce: Still in the same the pan, whisk together the chicken broth and half-and-half. Bring this mixture to a simmer. Whisk in flour and continue to simmer, about three minutes until the mixture begins to thicken slightly. 4 Cook the noodles: Add the egg noodles to the milk mixture. Cover pan and cook for about 8 minutes, or until the noodles are cooked through. Stir occasionally to ensure all noodles are submerged and cooking. 5 Add the ground beef, green peppers, and onions back to the pan. Stir to combine. Lastly, stir in the shredded cheese and combine until the cheese has melted. Serve immediately.","There is a slightly guilty side of me that loves the kind of macaroni and ground beef skillet dish that comes from a box. It always reminds me of rowdy dinners at home growing up, with my brothers and sisters all around. This from-scratch version is nearly as easy as the boxed kind, and just as comforting. It also feeds a crowd and makes excellent leftovers! I like to use cheddar for this recipe, or you can make it with mozzarella for a more mild flavor. Whichever cheese you have on hand is going to be delicious. And don’t worry that you’ll need too many dishes. You can make the whole thing in one large skillet, noodles and all.","Megan Keno",,"Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.","Megan Keno","Cheesy Hamburger Pasta Skillet! Way better than a box mix and just as quick and easy! 1-pot, make it for dinner and have the leftovers for lunch.","10 minutes","30 minutes",6
72,"2017-09-25 02:56:53","Corned Beef Hash","2-3 Tbsp unsalted butter 1 medium onion, finely chopped (about 1 cup) 2-3 cups finely chopped, cooked corned beef 2-3 cups chopped cooked potatoes, preferably Yukon gold Salt and pepper Chopped fresh parsley","If you have leftover cabbage from corned beef and cabbage, feel free to chop that up as well and add that to the hash.","1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent. 2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula. 3 Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned. 4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste. Serve with fried or poached eggs for breakfast.","Have corned beef left over from making corned beef and cabbage? (Yes I know, it’s a stretch, but one can hope.) Make corned beef hash! Chop it up and fry it up with boiled potatoes and serve with runny fried eggs for breakfast. Or don’t wait (hope) for leftovers, making this hash is a good enough reason to make corned beef in the first place. It’s easy too. All you do is sauté some onions, add chopped boiled potatoes and chopped cooked corned beef, and let them sizzle in the pan until browned and crispy at the edges. So good! Do you like to make corned beef hash? If so and you have a different way than described here, please let us know about it in the comments. Updated from the recipe archive, first posted 2009.","Elise Bauer",,"Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs.","Elise Bauer","Chopped corned beef and potatoes, fried up with onions, and served as a side or for breakfast with eggs.","5 minutes","20 minutes","Serves 4-6"
73,"2017-09-25 02:56:59","Beef Noodle Casserole","2 Tbsp olive oil 1 medium white onion, peeled and chopped, about 1 1/2 cups 1 bell pepper, seeded, ribs removed, finely chopped, about 1 cup 3 cloves garlic, minced, about 1 Tbsp 1 28-ounce can whole peeled or crushed tomatoes 1 1/2 pounds ground beef Salt 4 ounces mushrooms, sliced 12 ounces egg noodles 1 1/2 cups frozen corn, defrosted 1 15-ounce can of black olives, strained and chopped 8 ounces cheddar cheese, grated",,"1 Preheat oven and start heating water: Pre-heat the oven to 350°F and start to heat a large pot of salted water (1 Tbsp salt, 2 quarts water) for cooking the egg noodles. 2 Make tomato sauce base: Heat 1 Tbsp of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. Add garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm. 3 Brown the ground beef: In a separate skillet, add 1 Tbsp of oil and heat to medium-high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it up with your fingers as you add it to the pan. Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side. Sprinkle a little salt over the meat while cooking. Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture. 4 Sauté the mushrooms: Add the mushrooms to the same pan that you had used for browning the beef, and sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture. 5 Cook the egg noodles: While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4-5 minutes. Strain when cooked, but still a little firm (al dente). 6 Add everything to casserole dish: Add the cooked egg noodles to a large  (3 quart) casserole dish. (If your casserole dish isn't big enough, you may need to use 2 casserole dishes.) Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese. 7 Bake: Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes.","One of my favorite recipes from my childhood is this ground beef noodle casserole that my grandmother used to make for us when we came for a visit. It has ground beef, egg noodles, black olives, corn, mushrooms, and shredded cheddar cheese. It may sound like an everything-but-the-kitchen-sink kind of recipe, or a midwestern version of tamale pie (corn, olives, mushrooms?), but wow is it good! It also feeds a crowd, which was perfect for out big family (6 kids), and is relatively budget friendly. I have no idea where my grandmother got the recipe, but I did find her old hand written notes for it, including its name—Talerine. Doing a quick Google search for “talerine” reveals several similar recipes that many people coincidentally got from their grandmothers. It’s a great casserole—tasty, easy to make, hearty, and makes for great leftovers too. Do you have a similar casserole in your family history? Let us know about it in the comments! This recipe has been updated. First published July, 2006.","Elise Bauer",,"BEST Beef Noodle Casserole EVER! Our favorite recipe from my grandmother is this casserole with ground beef, egg noodles, onions, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese.","Elise Bauer","BEST Beef Noodle Casserole EVER! Our favorite recipe from my grandmother is this casserole with ground beef, egg noodles, onions, bell pepper, garlic, mushrooms, tomato, corn, olives, egg noodles and grated cheddar cheese.","10 minutes","1 hour","Serves 8"
74,"2017-09-25 02:57:04","How to Make Gravy",,,"Making Gravy with Cornstarch 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the roasting pan. Pour off all but 4 Tbsp of the fat in the pan. If you don't have enough fat in the pan, add butter so that you have at least 4 Tbsp of fat in the pan. 2 Scrape up browned drippings: While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan. 3 Place the pan on the stovetop on medium heat. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan. 4 Make cornstarch slurry: Dissolve 4 Tbsp of cornstarch in the minimum amount of water needed to make a thin paste - about 1/2 cup. 5 Pour the cornstarch slurry into the pan with drippings and use a wire whisk to blend into the drippings. 6 Whisk while slowly adding liquid: Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan (I like to use stock, my mother usually uses water). Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5 minutes). You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. 7 Season to taste with salt and pepper. Making Gravy with Flour 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the pan. Remove excess fat leaving 4 Tbsp of fat plus juices and browned drippings in the pan. 2 Scrape up drippings and place pan on stovetop on medium heat: Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 3 Sprinkle 4 Tbsp flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Let the flour brown a bit if you want, before adding liquid in the next step. (You can also start with a slurry of flour and water if you want.) 4 Whisk while slowly adding liquid: Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid. Allow the gravy to simmer and thicken, and continue to slowly add liquid until you have about 2 cups of gravy. (You'll probably need to add 3 to 4 cups of liquid.) 5 Season to taste with salt and pepper. (Always taste first before adding more salt! It may not need it.)","There are lots of ways to make gravy from a roast. Some can get rather complicated. What we do is simple. You can easily build a luscious, lip smacking gravy from the pan drippings! As soon as the roast is done cooking, we remove it to a cutting board to rest. While the roast is resting, we place the roasting pan and all of the drippings it contains on the stovetop and start making the gravy. We’ll use either cornstarch or flour to thicken the gravy, the process is similar for both. Follow this ratio. For each cup of gravy you want, start with two tablespoons of drippings and fat, and two tablespoons of flour or cornstarch. (This will produce a rich and thick gravy. If you would like a thinner gravy, either start with one tablespoon each of drippings and starch, or add more liquid to thin the gravy.) So, if you want to make 2 cups of gravy, remove all but 4 tablespoons of fat and drippings from the roasting pan (set aside for future use). These instructions will be for the end result of 2 cups of gravy, but you can easily divide or multiply to adjust for how much gravy you want to make.","Elise Bauer",,"Two easy gravy recipes with photos and step-by-step instructions.","Elise Bauer","Two easy gravy recipes with photos and step-by-step instructions.",,"15 minutes",
75,"2017-09-25 02:57:07","Best Ever Sloppy Joe","1 Tbsp olive oil 1/2 cup minced carrots (can sub chopped bell pepper) 1 cup finely chopped onion (about 1 medium onion) 1/2 cup finely chopped celery 2 cloves garlic, minced 1/2 teaspoon salt 1 1/4 lb ground beef 1/2 cup ketchup 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed) 1 Tbsp Worcestershire sauce 1 Tbsp red wine vinegar 1 1/2 Tbsp brown sugar Pinch ground cloves 1/2 teaspoon dried thyme Pinch cayenne pepper 2 turns of freshly ground black pepper 4 hamburger buns","The trick to this recipe is to brown the meat well. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free.","1 Sauté the carrots, onions, celery, and garlic: Heat olive oil in a large sauté pan on medium high heat. Add the minced carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside. 2 Brown the ground beef: Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Sprinkle with salt. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef. If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat. 3 Add ketchup, tomato sauce, Worcestershire, vinegar, sugar, spices to the ground beef and vegetables: Return the cooked ground beef and vegetables to the pan. Use a wooden spoon to break up any chunks of ground beef into smaller bits. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste. Serve with toasted hamburger buns.","Just hearing the words “sloppy joe” from my mother used to send us kids into a tizzy. There was something wonderfully fun about getting to eat a burger/sandwich that was messy by design. I first posted this recipe in 2008, after making it for my visiting young nephew. Sloppy joes really are a quintessential kid food, aren’t they? After my nephew explained to me that he didn’t like tomatoes with his hamburger and he wanted his onions on top, and I explained to him that sloppy joes are made with the onions mixed in with the beef, and he eats spaghetti so what’s wrong with tomatoes, anyway?, he relented. When called to dinner he ate the whole thing (with high praise), even though he had been making and eating s’mores all day. Different pockets of the country have very different versions of what a “Sloppy Joe” is. The one I love is the one I’m presenting here—a sweet and tangy ground beef concoction that you ladle onto a hamburger bun. It’s a mess. It must be eaten with a fork. What makes this sloppy joe extra special is that I’m starting with a “mirepoix” or sauté of minced carrots, onions, and celery. Then I brown the ground beef and pull everything together with a highly flavored tomato sauce. It’s one of my favorite recipes on the site, I hope you like it too!","Elise Bauer",,"A kid-friendly classic! Sloppy Joes with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.","Elise Bauer","A kid-friendly classic! Sloppy Joes with browned ground beef, onions, garlic, carrots, celery, cooked in sweet sour tomato sauce, served over hamburger buns.","10 minutes","30 minutes","Serves 4"
76,"2017-09-25 02:57:08","Pan-fried London Broil Steak","2 lb top round cut of steak Kosher salt Dry mustard Pepper Butter, softened to room temperature","We recommend using a well-seasoned cast-iron frying pan for this recipe, which can take high heat and are relatively stick-free. If you do not have a cast iron pan, you can use a thick-bottomed frying pan. If using stainless steel, heat a little canola oil or olive oil in the pan first, before adding the steak.","1 Prep and salt the steak: Remove steak from refrigerator 2 hours before cooking to bring to room temperature (only do this with whole cuts of meat, never with ground meat.) Cut away any tough connective tissue on the surface of the steak. Use a meat pounder to even out the thickness of the steak if necessary. Lightly sprinkle with kosher salt on both sides. 2 Rub steak with dry mustard, salt, pepper, butter: Heat a large, cast iron skillet to medium high heat. Pat the steaks dry with paper towels. Rub a little dry mustard into both sides of the steak. Sprinkle both sides again with salt, and with a little black pepper. Rub butter over both sides of the steak. 3 Brown steak on both sides on stovetop: Place the steak in the hot pan. Let cook for 2-3 minutes on each side (without moving), check before flipping to make sure it has nicely browned. 4 Finish steak on stovetop or in oven, depending on thickness: At this point, if you have a steak only an inch thick or less, you can take the skillet off the heat and just let the steak sit for several minutes in the skillet (tent the steak with aluminum foil). The cast iron pan will retain enough heat to cook the steak to medium rare. You can use a finger pressure method to test for doneness. You can also test for doneness by using a small sharp knife and cutting into the center to check the color. Or, if the steak is brown on both sides and it is weeping red juice, it's done. If you have a steak thicker than an inch-thick, you can finish it off in the oven, at 350°F for 10 to 15 minutes or so. Use a meat thermometer to test the internal temperature of the steak. Pull it out of the oven at 130°F for medium rare (the steak will continue to rise in temperature for a few minutes after you pull it out). If you are using the oven method, when done, remove from the oven and let sit for 5 minutes before cutting into it. You want to cook the steak only to medium rare, as cooking it further will make it more tough. 5 Slice the steak thinly, across the grain.","“London Broil” used to be a way of describing a method for cooking lean beef cuts such as flank or top round, which originally was to pan-fry it quickly on medium high to high heat, cook it only to medium rare, and then slice it thinly on the diagonal. The term has since evolved to a method of marinating, and then either grilling or broiling the steak. Furthermore butchers now sell a cut of beef that is called a London Broil which is typically a couple inches thick and is top round. My mother has a method for pan-frying her steak which she calls London Broil, which does not involve marinating. The steaks we use are usually an inch thick. Her secret? Butter. I know. I don’t usually recommend searing anything with butter. If you’re not careful, butter will burn. But if you rub softened butter into well seasoned steaks, and sear the steaks on a cast iron pan heated on medium high heat, just until you get a good sear and no longer, the flavor really is amazing. Do you have a favorite way to prepare London Broil? Tell us about it in the comments.","Elise Bauer",,"Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts.","Elise Bauer","Top round steak, seasoned with dry mustard, salt, pepper, and rubbed with butter, pan fried to brown, then finished in the oven if necessary with thicker cuts.",,"25 minutes","Serves 4"
77,"2017-09-25 02:57:11","Classic Meatloaf","2 Tbsp unsalted butter 1 cup of finely chopped onion 1 celery rib, finely chopped 1 carrot, finely chopped 1/2 cup of finely chopped green onion, including the green onion greens 3 cloves garlic, minced (about 1 Tbsp) 2 teaspoon salt (use 1 1/2 teaspoons if using Italian sausage) 1/2 teaspoon freshly ground black pepper 2 teaspoons Worcestershire sauce 2/3 cup ketchup, divided 1/3 and 1/3 1 1/2 pounds of ground beef (chuck) 3/4 pound of spicy ground pork sausage or Italian sausage (a mix of sweet and hot if you are using links) 1 cup fresh bread crumbs (take a couple slices of fresh bread and pulse in a blender until you have crumbs) 2 large eggs, beaten slightly 1/3 cup minced fresh parsley leaves","Italian sausage makes a difference in this recipe! We use a combination of spicy and sweet, but it you only have one, choose sweet Italian sausage. If you don't have access to spicy ground pork or Italian sausage, mix in a half teaspoon each of fennel seeds, Italian seasoning, and hot sauce into regular ground pork. Save prep time by roughly chopping the celery, carrot, onion, green onions, and garlic and pulsing them in a food processor or mini-chopper to get them finely chopped.","1 Preheat oven to 350° F, with a rack in the middle of the oven. 2 Sauté onions, celery, carrot, green onions, garlic, then add salt, pepper, Worcestershire sauce, ketchup: Melt the butter in a large, thick-bottomed skillet, on medium heat. When the butter starts to foam, add the finely chopped onions, celery, carrot, green onions and garlic to the pan and cook for  5 minutes. Cover the pan and cook for another 5 minutes, until the carrots are tender, stirring every so often. Sprinkle with salt and pepper. Add the Worcestershire sauce and one-third cup of the ketchup. Cook for another minute and remove from heat to cool. 3 Mix vegetables with ground beef, sausage, eggs, breadcrumbs, parsley: Once the vegetables have cooled to the touch, place them in a large bowl with the ground beef, Italian sausage, eggs, breadcrumbs and parsley. Use your (very clean) hands to mix them together until everything is evenly distributed. 4 Place in loaf pan, cover with ketchup: Place the meatloaf mixture into a loaf pan (either 4x8 or 5x9) and press to make compact in the pan. Or you can form a free-standing loaf onto a rimmed baking pan. Cover the meatloaf mixture with the rest of the ketchup. 5 Bake: Bake for 1 hour at 350°F, or until a meat thermometer inserted into the center of the meatloaf reads 155°F. Remove from oven and let sit for 10 minutes. Then use a metal spatula to gently lift the meatloaf out of the loaf pan to a serving plate. Make thick slices to serve. The meatloaf makes great leftovers, just chill and reheat. Slices are good in sandwiches as well.","This meatloaf is one of the first recipes we put on Simply Recipes over ten years ago. It’s one of my father’s favorite things to cook and anytime we kids know he’s making it, we make our way to my parent’s house for dinner. My dad’s trick? He mixes Italian pork sausage (half sweet, half spicy) in with ground beef. The original recipe came from an old issue of Gourmet (April 1994) and my father has been changing it over the years to his taste (including using Italian sausage instead of plain ground pork). It’s no ordinary meatloaf. It takes a little extra prep time to make the “sofritto” base of minced carrots, onions, celery, and garlic, but it is so so worth it! Like a giant Italian meatball, in loaf form. It looks like the sofritto could be a time consuming extra step to prep, but you can easily put the vegetables in a food processor or mini chopper to speed up the prep time. The smaller mince size that you can get with the food processor will also help the meatloaf hold together better.","Elise Bauer",,"Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.","Elise Bauer","Traditional meatloaf recipe with the delicious twist of using Italian pork sausage in addition to ground beef. Also includes onion, celery, garlic, egg, parsley, and bread crumbs.","20 minutes","1 hour, 10 minutes","Serves 4 to 6, with plenty for leftovers for meatloaf sandwiches"
78,"2017-09-25 02:57:13","Broccoli Beef","3/4 pound flank or sirloin, sliced thinly across the grain 3/4 pound broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, very finely minced or smushed through garlic smusher 1 teaspoon cornstarch, dissolved in 1 tablespoon water For the beef marinade 1 teaspoon soy sauce 1 teaspoon Chinese rice wine (or dry sherry) 1/2 teaspoon cornstarch 1/8 teaspoon freshly ground black pepper For the sauce 2 tablespoons oyster sauce 1 teaspoon Chinese rice wine (or dry sherry) 1 tablespoon soy sauce 1/4 cup chicken broth","Pro tip: put the steak in the freezer for 15-30 minutes before slicing, it will be firmer and easier to slice thin.","1 Marinate the beef: Stir together the beef marinade ingredients (1 teaspoon soy sauce, 1 teaspoon Chinese rice wine, 1/2 teaspoon cornstarch, 1/8 teaspoon black pepper) in a medium bowl. Add the beef slices and stir until coated. Let stand for 10 minutes. 2 Prepare the sauce: Stir together the sauce ingredients (2 Tbsp oyster sauce, 1 teaspoon Chinese rice wine, 1 teaspoon soy sauce, 1/4 cup chicken broth) in a small bowl. 3 Blanch or steam the broccoli: Cook the broccoli in a small pot with at least an inch of boiling water until tender-crisp, about 2 minutes. Drain thoroughly. 4 Stir-fry the beef: Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread the beef out all over the surface of the wok or pan in a single layer (preferably not touching). Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan and fry for an additional 30 seconds to 1 minute until no longer pink. 5 Add sauce, cornstarch, and broccoli: Pour in the sauce and the cornstarch slurry (1 teaspoon cornstarch dissolved in 1 tablespoon of water), stirring, until the sauce boils and thickens, 30 seconds. Stir in the the broccoli.","Please welcome guest contributor Jaden Hair of Steamy Kitchen, author of The Steamy Kitchen Cookbook: 101 Asian Recipes Simple Enough for Tonight’s Dinner, who shows us how to make this Chinese-American classic, Broccoli Beef. ~Elise After moving out of the dorms in college, I found an apartment to share with 3 others. My job was to cook, and as long as what I put out on the dinner table was better than instant ramen, I didn’t have to clean the kitchen or vacuum. A mighty fine trade of labor, if you ask me! But then pretty soon, friends of roommates discovered my cooking talent and would conveniently drop by at around 7pm. I knew cooking was my calling back then, because each new friend would try to find a suitable trade to be able to snag a coveted spot at our dinner table. No more grocery bill, laundry, ironing, washing the car or studying! Broccoli Beef was one of my specialties, mainly because broccoli was cheap and beef could be sliced thinly to stretch and feed unexpected guests. So, how do you get the broccoli crisp-tender and the beef juicy, succulent? Well, the secret is to blanch or steam the broccoli first, before stir frying the beef. This helps you control the cooking times for the broccoli, instead of praying that the broccoli and beef finish cooking at the same time. You’ll add the broccoli back into the pan as the beef finishes cooking. And how do you prevent the garlic from burning? Most recipes will have you add the garlic in the pan or wok before you add the beef. If you do this, you’ll surely burn your garlic, as the beef takes about 1 minute to 1 ½ minutes to cook through on high heat. In this recipe, you’ll add the garlic after you add the beef. There should be plenty of oil in the wok to fry the garlic (if you use a large frying pan or wok) and the timing will be perfect.","Jaden Hair",,"Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish!","Elise Bauer","Great Chinese Broccoli Beef recipe, takes only 30 minutes from start to finish!","15 minutes","15 minutes","Serves 3 to 4"
79,"2017-09-25 02:57:14","Long Island Iced Tea","1/2 cup tequila blanco (silver, blanco, or white) 1/2 cup white rum 1/2 cup vodka 1/2 cup gin 1/2 cup triple sec 3/4 cup lemon juice 3/4 cup simple syrup (see Recipe Note) 1 1/2 cups cola soda Halved lemon slices for garnish","You can buy prepared simple syrup for this recipe, or make it yourself! Combine equal parts sugar and water in a small saucepan over medium heat (1/2 cup of each will make a good amount). Bring to a simmer and stir until the sugar is dissolved. Cool and refrigerate; it will keep for several weeks.","1 Mix and chill: Fill a large bowl with ice. Add the tequila, rum, vodka, gin, triple sec, lemon juice, and simple syrup and stir until the mixture is well-chilled. 2 Strain the mixture into a pitcher and add the cola. Finish with a quick, short stir. 3 Serve: Pour individual drinks into highball or hurricane glasses filled with ice. Garnish with lemon wedges. Feel free to top off with a splash of cola, if desired. Serve. Variations: Texas Tea: Add 1/2 cup of your favorite bourbon whiskey to the recipe. (Strangely, one would think this would make it a Kentucky Tea?) Best sipped outside while doing absolutely nothing. Long Beach Tea: Substitute cranberry juice for the cola for a fruitier and more intensely tart version of this cocktail. A novel option for backyard cookouts.","Let’s clarify one thing I wish I had known when I was younger: there is no iced tea anywhere in the Long Island Iced Tea. It is simply the color of iced tea. This is critical knowledge to have if you plan to drink one. Or three. Because not knowing this will get you in a whole heap of trouble. The Long Island Iced Tea is a curious cocktail. Theoretically, it shouldn’t taste all that good considering how many different liquors are being mixed together. Yet, it works! The triple sec (an orange-flavored liqueur), lemon juice, and cola bind everything just perfectly. This cocktail is an easy one to throw together in a big pitcher for a party. I wait until just before the guests arrive, then mix everything together in a bowl with ice. Strain it into a pitcher and serve! The step of mixing with the ice helps to quickly chill the drink and adds just the right amount of dilution to the finished cocktail.","Garrett McCord","September 1, 2017","Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch!","Elise Bauer","Long Island Iced Tea! Served in a pitcher, this is the ultimate party cocktail. Made with tequila, rum, vodka, gin, and triple sec. It packs a punch!","5 minutes",,"8 to 12 cocktails"
80,"2017-09-25 02:57:16","Chilled Cucumber Soup","2 large cucumbers (about 1 1/2 pounds total) 2 Tbsp chopped onion (white, red, or green) 1/2 cup buttermilk 1/4 cup sour cream 1 Tbsp rice vinegar 1 Tbsp olive oil 2 Tbsp fresh dill, chopped 1/2 teaspoon salt Pinch black pepper","If you don't have buttermilk or sour cream, feel free to substitute with plain yogurt.","1 Prep: Peel, seed, and roughly chop the cucumbers. Chop the onion and dill. 2 Blend: Put all of the ingredients into a blender and pulse until completely smooth. Adjust seasonings to taste. Add more salt and pepper if needed. At this point you can make ahead and chill. 3 Serve: Pour into bowls and garnish with a drizzle of olive oil and a feather of dill.","Every year I plant cucumbers in my garden. And every year, my one plant takes over the bed (climbing over trellises put in place for other vegetables) and showers me with a daily supply of lovely cucumbers. This is all well and good, as long as I remember to pick them daily. As careful as I can be, hunting for cucumbers in the tangle of leaves and vines, I do miss them occasionally, only to discover a monster cuke hiding perfectly camouflaged under a leaf. Like zucchini, left to their own devices, cucumbers will grow to ginormous proportions, resulting in a thick-skinned, seedy bat. What do do with extra large cucumbers? Make cucumber soup! Even if you don’t have a garden (or the problem of monster cukes) cucumber soup is a great way to put cucumbers to good use. This cucumber soup is incredibly easy to make, taking no more than 10 minutes. All you have to do is peel and seed the cucumbers, and pulse them in a blender with a little chopped onion, buttermilk, sour cream, olive oil, dill, salt and pepper. If you don’t have buttermilk or sour cream, you can sub with plain yogurt. It’s a chilled soup that you can make ahead and eat for days. Perfect for hot summer days. Many thanks to my friend Sue Robison who gave me the bones of this recipe to play with. Enjoy!","Elise Bauer","August 31, 2017","Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.",,"Cool and refreshing Chilled Cucumber Soup! Takes only 10 minutes to make, no cooking, just blending.","10 minutes",,"Makes 3 to 4 servings"
84,"2017-09-25 02:57:16","Turkey Taco Salad","For the bean and turkey topping: 2 tablespoons olive oil 1 medium onion, finely chopped 1 clove garlic, finely chopped 2 1/2 teaspoons ancho chili powder (or substitute regular chili powder) 2 teaspoons ground cumin 1 teaspoon oregano 1/4 teaspoon salt Fresh ground black pepper 1/2 pound ground turkey 1 can (15 ounces) diced fire-roasted tomatoes 1 can (15 ounces) black beans, rinsed and drained 1 cup fresh or frozen corn kernels For the salad: 2 tablespoons sherry vinegar 1/4 teaspoon salt Fresh ground black pepper 5 tablespoons olive oil 2 hearts of romaine, chopped or sliced 1/2 pint cherry tomatoes, halved 1/2 red onion, sliced 6 radishes, thinly sliced 2 ripe avocados, sliced 1 cup (4 ounces) shredded Monterey jack cheese, or more, to taste Handful of cilantro leaves, stems removed 1/2 cup sour cream 1 lime, cut into wedges","For a lighter version of this salad, skip cheese or swap the sour cream for yogurt – or both!","1 Cook the onion, garlic and spices: In a large, deep skillet over medium heat, heat the olive oil. Add the onion, garlic, chili powder, cumin, oregano, salt and a few grinds of fresh black pepper. Cook, stirring occasionally for 5 minutes, or until the onions soften. 2 Add the ground turkey and continue cooking. Break up the meat into small bits as it cooks using a stiff spatula. Cook for about 4 minutes, or until the turkey is no longer pink. 3 Stir in the diced tomatoes, black beans and corn. Reduce the heat to medium-low and cook for about 10 more minutes to allow the flavors to mingle and the mixture to thicken. If the mixture seems dry, add water 2 tablespoons at a time. Remove the skillet from the heat. Taste for seasoning and add more salt, if you like. Cool briefly. This topping can be made ahead and kept refrigerated for up to 5 days. Serve cold, or warm briefly in the microwave or a warm skillet before serving. 4 Dress the greens: In a bowl large enough to hold the lettuce, whisk together the vinegar, 1/4 teaspoon salt and a few grinds of fresh black pepper. Gradually whisk in the olive oil until the dressing looks combined. Add the lettuce to the bowl. Toss to coat it with the dressing. Taste for seasoning and add more salt and pepper, if you like. 5 Assemble the salad: Divide the lettuce among 4 to 6 plates. Divide the filling between the plates, and garnish with the tomatoes, onions, avocado, radishes, shredded cheese and cilantro. Top each salad with spoonful of sour cream and a lime wedge, and serve.","For a quick supper, especially in warm weather, you can’t beat a big taco salad like this one. Make the bean and turkey topping in a big skillet, and serve it warm over lightly dressed crisp romaine. Or make it ahead and serve it cold. It’s up to you. To finish off your salad, add a few crunchy fresh vegetables and top with some sharp cheddar and a dollop of sour cream. Actually, this salad has everything but actual tacos! You could always serve tortilla chips on the side, but who needs them with this saladpalooza?! Not too many pots and pans, not too much effort. That’s the way summer should be.","Sally Vargas","August 14, 2017","Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch.","Sally Vargas","Taco Salad made with healthy ground turkey, black beans, and corn. Serve warm or cold over romaine lettuce with fresh tomatoes, avocados, and shredded cheese. Perfect for a mid-week meal or make-ahead lunch.","15 minutes","20 minutes","4 to 6 servings"
85,"2017-09-25 02:57:21","Cold Pea Salad","16-ounces frozen petite peas (do not thaw) 6 ounces smokehouse almonds, rinsed to take off the excess salt, chopped (preferably by hand) 1/2 cup chopped green onions 8 ounces chopped water chestnuts 2/3 cup mayonnaise 2 tsp yellow curry powder Salt and freshly ground pepper to taste","You can make this salad ahead of time on the day you want to serve it, but add the almonds at the last minute. The salad is still good the next day but it's best served on the day you make it. You can substitute tamari almonds for the smokehouse almonds, in which case, you do not need to rinse them. Wonderful served with sliced tomato and avocado and chicken for lunch.","1 Remove the excess salt and chop the almonds: In a fine-mesh strainer under cold running water, rinse the almonds to remove the excess salt. Spread between 2 paper towel layers and pat dry. Spread on a cutting board, and coarse chop with a large knife. 2 Combine the salad ingredients: In a large bowl, whisk the mayonnaise, curry powder, salt, and pepper until smooth. Add the peas, scallions, and water chestnuts to the bowl. Gently fold the salad into the mayonnaise dressing. Taste and add more salt and pepper, if you like. Refrigerate until ready to serve. 3 Add the almonds: Just before serving, stir in the chopped almonds.","Long warm summer days are perfect for chilled pea salad! This recipe uses frozen peas, which you don’t even have to defrost, green onions, water chestnuts, and smoked almonds. The peas do thaw a bit, but they’re wonderful crunchy and cold too. I first encountered this delightful salad at a friend’s potluck. It was one of the dishes that everyone went back for for seconds. I’m not sure of the original source of the recipe, but since the recipes calls for Smokehouse Almonds, perhaps the almond company? It could easily be made with tamari almonds as well. You just want salty, crunchy, roasted almonds for this salad. Do you have a favorite pea salad? Please let us know about it in the comments. Photos and recipe updated, first published 2007","Elise Bauer","August 13, 2017","Delightful Chilled Pea Salad, made with smoked almonds, water chestnuts and a hint of curry.","Sally Vargas","Delightful Chilled Pea Salad, made with smoked almonds, water chestnuts and a hint of curry.","10 minutes",,"Serves 6"
86,"2017-09-25 02:57:25","Ceviche with Avocado and Grilled Corn","4 whole ears corn 4 to 6 limes, juiced (3/4 to 1 cup of juice) 1/4 red onion, very thinly sliced 1 pound firm white fish, cut into 1/2-inch pieces (I used halibut) 2 medium ripe avocados, diced 1 cup loosely packed cilantro leaves, chopped 1/2 teaspoon salt Thick-cut tortilla chips, to serve","Although ""cooking"" fish in this way changes its texture and flavor, it's still essentially raw from a food safety standpoint. Therefore, it is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. Serve ceviche with thick-cut tortilla chips, as you would salsa, or eat it on its own as a salad.","1 Cook the corn: Fill a large pot with about an inch of water. Place a steamer basket in bottom of pot and layer corn on top. Cover tightly and cook on high for 10 minutes. When cool enough to handle, shuck the corn. If desired, brush the corn with oil and cook on a hot grill (or under a broiler set to high) for a couple of minutes on each side until the corn starts to caramelize and get crunchy in spots. Allow to cool (you can carry on with making the ceviche). When it’s cool enough to handle, slice the corn off the cob. The corn can be prepared up to a day in advance. 2 Make and marinate the ceviche: In a large bowl, mix together the lime juice, red onion, and salt. Add the fish and stir so the fish is evenly coated with lime juice. Cover and refrigerate for 15 to 30 minutes, until the fish is firm and opaque. Stir occasionally as you think about it. Start tasting the fish after 15 minutes, and continue until it is as firm as you like it. Once it has reached your preferred firmness, it's best to serve the ceviche right away. (Ceviche left for too long will eventually become mushy and unappealing.) 3 Serve: When ready to serve, mix in the diced avocado, corn kernels, and chopped cilantro. No need to strain, before serving, though if it seems like there's a lot of liquid, serve with a slotted spoon. Serve immediately with thick cut tortilla chips.","Have you heard of ceviche? It’s a popular dish in many Latin American countries that uses lemon or lime juice is used to “cook” raw fish. Done well, ceviche means fish with a perfectly firm but tender texture, a bright citrus taste, and a pure fish flavor that you might associate with the freshest sashimi. I just got back from an amazing trip to Costa Rica where I ate ceviche literally every single day. I ate it at a couple of high end restaurants as well as at countless bars and roadside sodas (family-run restaurants). My favorite meal was in a little bar in the tiny surfer village of Estarillos Oeste. Here, the ceviche came with grilled corn, avocado, and local sea bass. This was the inspiration for the recipe I’m making here! Ceviche is just all about timing. If you make your ceviche too far in advance, the fish will first become too firm and then begin to turn to mush as the citrus denatures the proteins. But if the fish hasn’t marinated in the citrus juice for long enough, it will still be a little gelatinous. Ceviche is perfect when the outside of the fish is an opaque white, but the inside is still just a smidge translucent. I prefer to cut my fish for ceviche into good-sized chunks, about 1/2-inch wide. With pieces this size, I find the fish reaches the right texture after about 20 to 30 minutes. If I’m in a hurry, I sometimes cut the chunks of fish smaller to cut the “cook” time down to 15 to 20 minutes instead. It might take you a few tries to find your perfect texture! Start tasting the fish around the 15-minute mark, and taste every few minutes until your fish tastes good to you. Also, although “cooking” fish in this way changes its texture and flavor, it’s still raw from a food safety standpoint. It is extremely important to find a fishmonger you trust and who will sell you high quality fresh fish. And one note on the corn for this recipe: When sweet corn is in season, it really only needs a few minutes to steam before it’s perfect. If you have the time, I think the extra step of throwing it on the grill or under the broiler for a couple of minutes is worth it for the charred flavor, but if you’re hurried, you can definitely skip that step.","Sabrina Modelle","August 9, 2017","Ceviche with Avocado and Grilled Corn! White fish is ""cooked"" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast.","Sabrina Modelle","Ceviche with Avocado and Grilled Corn! White fish is ""cooked"" in lime juice until opaque and firm, then tossed with avocado and corn. Fresh, simple, and fast.","10 minutes","15 minutes","6 to 8 as an appetizer"
87,"2017-09-25 02:57:28","Fresh Salmon Cakes with Spicy Mayo","For the spicy mayo: 1 cup mayonnaise 1 teaspoon Dijon mustard 1 tablespoon bottled cocktail sauce, or more to taste 1/4 teaspoon Sriracha or other chili-garlic sauce, plus more to taste 1 tablespoon lemon juice, or more to taste 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the salmon (or substitute about 3 cups leftover cooked salmon): Canola oil (to oil the baking dish) 1 1/2 pounds boneless salmon, skin intact 5 tablespoons canola oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper For the cakes: 1 day-old dinner roll (about 3-inches across) or 2 slices sandwich bread 1/4 cup fresh dill leaves, stripped from the stem 1 large egg, lightly beaten 3 tablespoons bottled cocktail sauce 1/2 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup all-purpose flour, for shaping","Looking for a recipe with canned salmon? Try this recipe!","1 Make the spicy mayo: In a bowl, whisk the mayonnaise, mustard, cocktail sauce, Sriracha, lemon juice, salt, and pepper. Taste for seasoning and add more Sriracha or lemon juice, if you like. Cover and refrigerate until needed, or up to a 5 days. 2 Cook the salmon: Turn on the broiler with an oven rack positioned about 8 inches below. Rub a baking dish with oil (any baking dish large enough to hold the salmon is fine). Rub the salmon on both sides with 1 tablespoon of the oil, and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set it in a baking dish, skin side up, and slide it under the broiler. Broil for 4 minutes, or until the skin is charred. Turn the oven temperature down to 400 degrees. Continue cooking the salmon for 8 minutes, or until the flesh is opaque in the center and the flesh flakes apart easily. 3 Break the salmon into flakes: Let cool until cool enough to handle. Peel away and discard the skin. Transfer the fish to a bowl and gently flake it into small pieces with your hands or a fork. You should have about 4 cups of flaked salmon. 4 Make the salmon mixture: Tear the dinner roll into 1-inch pieces and add to the bowl of a food processor. Add the dill, egg, cocktail sauce, Worcestershire sauce, the remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Pulse until the mixture is blended and still a little chunky. (Do not process so long that the mixture becomes a paste.) Add the egg mixture to the salmon mixture and stir thoroughly with your hands or a spatula. 5 Shape the patties: Dust a cutting board with the flour. With your hands, shape the salmon mixture into 8 patties. Sprinkle them lightly with flour and set on a large plate or baking sheet. 6 Pan-fry the cakes: Set the oven at 250F. In a large nonstick skillet over medium-high heat, heat 2 tablespoons of the canola oil. Add 4 of the cakes and cook without disturbing for 4 minutes, or until golden on the undersides. Turn and cook 4 minutes more, or until golden. Transfer to the baking dish and keep warm in the oven. Discard the oil in the pan (the flour tends to brown too much) and carefully wipe the pan with a paper towel. Fry the remaining 4 cakes in the remaining 2 tablespoons oil in the same way. 7 Serve warm with spicy mayo. ","My mother loved to mix canned salmon with a few seasonings and shape it into cakes headed for a hot skillet. This meal thrilled us as kids and it was an easy cooking night for her. Now I make salmon cakes with fresh cooked salmon, which only adds a few minutes to the prep time and makes incredibly moist cakes. This is also a great way to use up leftover salmon from another meal! In a hot oven, most cuts of salmon take about 10 minutes per inch to cook. I start it under the broiler to char the skin, which flavors the flesh. If the grill is on, I grill the fish instead of broiling – which is ideal because it adds smoke to the cakes. If I’m planning a few days’ worth of menus or cooking for guests, I cook the salmon a day in advance. You can also prep the mayo the day before (both salmon and mayo double easily for a crowd). Some day-old bread – one of last night’s dinner rolls or a slice or two from a loaf — torn into small pieces and an egg helps to hold the cakes together. Some cocktail sauce, fresh dill, and Worcestershire get added for flavor. Pat the cakes lightly with flour and fry them in oil until the outsides are crisp. These fresh salmon cakes need a sauce with a little spice to balance their mildness, so I whisk mayo with a little extra cocktail sauce, some Sriracha, lemon juice, and mustard. The mayo isn’t very spicy, but go ahead and shake in more Sriracha for more heat, if you like. The golden cakes and their rosy sauce are perfect on the back porch or patio, by the lake or sea, or at the kitchen table.","Sheryl Julian","August 7, 2017","Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.","Sheryl Julian","Fish cakes made with fresh-cooked salmon! So incredibly tender and flavorful, especially with spicy mayo sauce! Great way to use up leftover salmon, too.","15 minutes","20 minutes","4 servings (2 cakes each)"
88,"2017-09-25 02:57:31","No-Bake Chocolate and Peanut Butter Cookies","1 1/2 cups sugar 1/2 cup unsalted butter 1/2 cup milk 1/4 cup cocoa powder 1/2 cup creamy peanut butter 1 teaspoon vanilla extract 1/4 teaspoon kosher salt 3 cups rolled oats (gluten-free, if needed) For the peanut butter drizzle (optional): 3 tablespoons creamy peanut butter 2 teaspoons coconut oil Special equipment: Medium cookie scoop",,"1 Line a baking sheet with parchment and set to the side. 2 Make and mix the cookie base: In a medium saucepan over medium heat, combine the sugar, butter, milk, and cocoa powder. Cook until the sugar and butter are melted, stirring to combine. Bring the mixture to a boil, and then continue to boil for 1 minute. Pour the mixture into a large mixing bowl and stir in the peanut butter, vanilla, and salt. Stir in the rolled oats. 3 Scoop the cookies: Using a medium cookie scoop, scoop and place the cookie dough on the lined parchment baking sheet. If you don’t have a cookie scoop, use a tablespoon measure and scoop well-mounded tablespoons of dough for each cookie. You can either leave them the shape of the scoop or shape them by gently rolling and flattening between your palms. 4 Make the peanut butter drizzle (optional): If you'd like to add the peanut butter drizzle, melt the peanut butter and coconut oil together in the microwave for 30 seconds. Stir to combine, then drizzle over the cookies using a spoon. Skip this drizzle if you're planning to pack up the cookies for eating on the go; the drizzle softens a little when the cookies are at room temperature, which can make them a little messy when eating on the go. 5 Refrigerate for 20 minutes to firm up the cookies and set the drizzle. Transfer to an airtight container. Cookies will keep for about a week at room temperature, or a month if refrigerated. If you added the peanut butter drizzle, keep refrigerated so the drizzle stays firm.","No bake cookies will always and forever remind me of my mom, who made tons of them when my brother and I were teenagers — probably because they were super easy, could be made with pantry staples, and were perfect for that time between extra-curriculars and dinner. Plus, they included both cocoa and peanut butter, which is basically one of the best combinations ever. Just like the cookies of my youth, the ones I’m sharing today are easy to make with just a few ingredients. They’re full of oats, and have a flavor almost like peanut butter brownies but with a texture that’s more like pecan sandies. The recipe is similar to the one my mom used, but with a little less sugar and a little more cocoa. I suggest using your favorite brands of cocoa and peanut butter in these – these ingredients give the most flavor to the cookies, so using something you like will make the difference! Lastly, because I can’t help myself, I drizzle these cookies with some extra peanut butter at the end.","Cindy Rahe","August 2, 2017","No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk.","Cindy Rahe","No-Bake Chocolate and Peanut Butter Cookies! Such a classic after-school (or work) snack! Cocoa powder, peanut butter, oats, sugar, butter, and milk.","10 minutes","3 minutes","16 to 20 cookies"
90,"2017-09-25 02:57:36","Pasta and Bean Picnic Salad","3 teaspoons salt 1 pound small-shaped pasta (curly, twisted, corkscrew, shells, or bow-ties) 7 tablespoons olive oil, divided 2 cans (15-to 16-ounces each) white beans, like Great Northern, navy, or cannellini, drained and rinsed Zest of 1 lemon 2 tablespoons apple cider vinegar 1 heaping teaspoon Dijon mustard 1/4 teaspoon ground black pepper 1 pint mixed cherry or grape tomatoes, sliced or cut into quarters 2 stalks celery, halved lengthwise and very thinly sliced 1/2 red onion, very thinly sliced 1/4 cup chopped fresh parsley","This recipe can be prepared up to a day ahead.","1 Cook the pasta: Bring a large pot of water with 2 teaspoons of the salt to a boil. Add the pasta and cook, stirring occasionally, for 8 minutes or until the pasta is tender. Drain but do not rinse; shake the colander to remove excess water. 2 Combine the pasta and beans: Transfer the pasta to a large bowl and sprinkle with 3 tablespoons of the olive oil. Shake the bowl to distribute the oil. Add the rinsed beans and lemon zest to the hot pasta. Stir the salad gently. Leave to cool. 3 Make the dressing: In a bowl, whisk the vinegar, mustard, remaining 1 teaspoon salt, and pepper. Slowly whisk in the remaining 4 tablespoons oil until it is all added. Taste for seasoning and add more salt and pepper, if you like. 4 Finish mixing the salad: Pour the dressing over the pasta and beans and stir. Add the tomatoes, celery, onion, and parsley to the pasta mixture and stir gently but thoroughly. Taste for seasoning and add more salt and pepper, if you like. You can also squeeze some lemon juice over the top if it needs a touch more brightness.","A picnic table without pasta salad feels like something is missing. You can put out all kinds of beautiful dishes, but pasta salad has to be one of them. It’s dependable, kids love it — and so does Nana. This recipe combines pasta with beans and fresh vegetables for a more substantial picnic salad. The dressing is a simple vinaigrette – no mayo – so the flavors stay fresh and bright. I like to use a small hollow pasta like pipe rigate, which are stubby little curlicues that look like the end of a pipe! I like that the beans magically fall into the round openings when you stir and serve the pasta, as if you had painstakingly placed them there. This said, you can also use any of the flat or corkscrew shapes – penne, fusilli, rotini, cavatappi – or pretty bow-ties. Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans. Mix it all together and serve. This recipe calls for a pound of pasta and two cans of white beans – it will serve a crowd, for sure! But with any luck, the table will have so much food that you’ll get to take some of your salad back home for lunch tomorrow.","Sheryl Julian","July 26, 2017","Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo.","Sheryl Julian","Pasta and Bean Picnic Salad! This is a spin on classic pasta salad with a white beans, fresh summer vegetables, and a light vinaigrette. No mayo.","30 minutes","10 minutes","8 to 12 servings as a side dish"
91,"2017-09-25 02:57:41","Angel Hair Pasta with Quick Cherry Tomato Sauce","2 1/2 teaspoons salt 1 pounds angel hair pasta (capellini or capelli d’Angelo), or another thin spaghetti 4 tablespoons olive oil 2 pints red and yellow cherry tomatoes 1/2 teaspoon crushed red pepper 1/4 teaspoon ground black pepper 2 cloves garlic, very thinly sliced 1 cup fresh basil leaves, removed from the stems 1 cup grated Parmesan cheese","If you're good at multitasking, start the sauce as soon as the pasta goes into the pot so everything comes together at about the same time. If this feels stressful, cook the pasta first and then start the sauce. Either way, dinner is ready fast! For a fancier presentation, if serving this at a dinner party, remove half of the tomatoes before tossing with the pasta. Plate the pasta, then top with the reserved tomatoes.","1 Cook the pasta: Bring a large pot of water with 2 teaspoons of salt to a boil. Add the pasta and stir well until the water returns to a boil. Cook for 3 to 4 minutes, stirring occasionally, or until the pasta is tender. With a ladle or a heat-proof liquid measuring cup, remove about 1/2 cup of the pasta cooking water and set aside. Drain the pasta but do not rinse it; transfer to a bowl. Sprinkle with 1 tablespoon of the oil and toss well. 2 Prep the tomatoes: Pierce small whole tomatoes with a skewer or the tip of a paring knife. Halve the tomatoes if they’re large. 3 Make the sauce: In a deep skillet over medium-high heat, heat the remaining 3 tablespoons of oil. Add the cherry tomatoes – they will splutter – along with the remaining 1/2 teaspoon salt, red pepper, and black pepper. Cook, shaking the pan, for 2 to 3 minutes, or until the tomatoes start to collapse and form juices. Add the garlic and continue cooking for 2 minutes more. 4 Toss the pasta with the sauce: Add the pasta and 1/4 cup of the pasta water to the skillet with the tomato sauce. Toss well. Add more pasta water if needed, a tablespoon at a time, to thin the mixture so the sauce coats the pasta. Add half the basil leaves and toss again. 5 Serve: Divide the pasta among 4 to 6 large bowls. Add a few basil leaves on top of the pasta and sprinkle generously with Parmesan.","Every once in a while, I improvise a pasta dinner that I like so much, I end up making it twice in one week. That’s what happened with this recipe. It’s so quick and simple: Just sauté colorful cherry tomatoes with garlic and toss them with angel hair pasta. Top it with Parmesan and you’re done To say the sauce is quick doesn’t quite get the point across. It’s practically instant. This is one of those surprising meals that is more than the sum of its parts. Angel hair pasta is sometimes labeled capellini or capelli d’Angelo – either is fine. If you can’t find angel hair, use thin spaghetti, sometimes labeled spaghettini. All of these different pastas cook in minutes. You need two pints of mixed cherry tomatoes. Pierce them with a knife so they don’t burst their juices all over you while they cook. Four minutes in a hot skillet makes them a little saucy and deliciously intense. Save some of the pasta cooking water before you drain the angel hair – it’s starchy and adds some richness and silkiness to this simple sauce. Toss the pasta with the tomatoes and basil leaves right in the pan, and sprinkle some Parmesan goes on top. You can serve this quick and pretty pasta dish straight from the skillet. Again and again.","Sheryl Julian","July 24, 2017","This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes.","Sheryl Julian","This Angel Hair Pasta with Cherry Tomato Sauce is so quick and easy! Ready in about 20 minutes flat, and SO GOOD! Best with fresh summer cherry tomatoes.","10 minutes","10 minutes","4 to 6 servings"
92,"2017-09-25 02:57:46","German Potato Salad","1 1/2 pounds (about 8) small red potatoes 3 slices (about 4 ounces) thick cut bacon, diced 2 medium (3/4 pound) red onions, diced 2 tablespoons white wine vinegar 1/3 cup low sodium vegetable or chicken broth (store-bought or homemade) 1 tablespoon prepared yellow mustard 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/3 cup chopped fresh herbs (I like a mixture of chives and parsley) Special equipment: Steamer basket","This salad can be made up to a day ahead. It can also be easily doubled or even tripled. Vegetarian variation: Instead of bacon, sauté the onions in butter or oil. Stir in 2 tablespoons of capers along with the fresh herbs, or increase the salt in the vinaigrette to taste.","1 Steam the potatoes: Fill a pot with an inch or two of water and set a steamer basket inside. Bring to a simmer over medium-high heat. Rinse the potatoes and place them in the steamer basket. Steam the potatoes, covered, for 20 minutes. To test for doneness, use a paring knife to pierce one of the potatoes; steam for a few more minutes if not quite done. Remove the steamer basket from the pot and let the potatoes cool for 20 minutes. 2 While the potatoes are cooling, make the bacon dressing: In a large skillet over medium heat, sauté the bacon until it begins to render some of its fat, about 5 minutes. (For crispier bacon, cook for 8 minutes.) Add the onions and sauté for 5 more minutes, until the onions are softened and translucent, and the bacon is cooked through. Add the vinegar to the skillet. Stir it in with the onions and bacon and let it reduce, about 2 minutes. Stir in the vegetable broth, mustard, salt, and pepper, and turn off the heat. (If your potatoes aren't quite ready yet, turn off the heat, but then warm briefly again before mixing in the sliced potatoes in Step 4.) 3 Peel and slice the potatoes: Use your fingers or a paring knife to gently peel the potatoes. (You can also leave the skins on if you like a more rustic potato salad.) Slice the potatoes 1/4-inch thick. 4 Stir the potatoes and herbs into the warm dressing: Add the potatoes and chopped herbs to the skillet with the vinaigrette. Gently stir until the potatoes are coated evenly with the herbs, onions, and bacon. 5 Serve the salad warm or chilled. This salad can be made up to a day ahead.","I like all kinds of potato salads, but German might be my favorite! For German potato salad, sliced potatoes are tossed with bacon, sautéed onions, fresh herbs, and a mustardy white wine dressing. It’s a nice change-up from the mayonnaise-based version, and you can serve it warm or chilled. I follow a couple rules to ensure an excellent potato salad. First, I make sure to use waxy potatoes, the smaller the better. The baby red potatoes I used in the photos are about six to a pound, and they steam in just 20 minutes. You can use creamer or fingerling potatoes instead if you like — those will cook even faster! Second, I let the potatoes cool for at least 20 minutes before handling them. They’re easier to deal with when they’re cool, and you can easily peel off the skins with your fingers or a paring knife. The potatoes are also more firm and less likely to fall apart once they’re a bit cooled, so you can easily cut them into even slices. (Don’t worry if the slices don’t have perfectly clean edges — that’s part of the charm!) Some recipes for German potato salad use butter or oil, but I find that the bacon provides plenty of richness all on its own. For a vegetarian version, you could cook the onions in butter or oil instead. Just up the salt, or else add a handful of capers for a salty, savory twist! Serve the salad hot, warm, or chilled. It’s a perfect side dish for grilled sausages (a classic pairing!), or any of your standard cookout fare.","Coco Morante","July 17, 2017","Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool.","Coco Morante","Classic German Potato Salad! Thick-sliced potatoes tossed with bacon, onions, herbs, and vinaigrette. Serve hot, warm, or cool.","10 minutes","25 minutes","4 to 6 servings"
95,"2017-09-25 02:57:47","Mixed Berry Chia Seed Jam","1 cup blueberries 3/4 cup chopped strawberries (stems removed) 3/4 cup raspberries 2 tablespoons sugar, plus more to taste 2 tablespoons lemon juice (from about 1/2 a lemon), plus more to taste 1 1/2 tablespoons chia seeds","The blueberries and raspberries break down quite easily. If you want chunks of fruit in the jam, don’t chop the strawberries too finely. Consider halving small strawberries and cutting large strawberries into quarters. Look for chia seeds at natural food stores in the baking aisle or with the other nuts and seeds. You can also order them online.","1 Combine the blueberries, strawberries, raspberries, sugar, and lemon juice in a medium saucepan. Give everything a quick stir to distribute the sugar. 2 Cook the fruits over medium heat for about 10 to 12 minutes, stirring occasionally, until the fruit breaks down. The fruit should look like a syrupy, runny sauce. (If you want a smooth jam without chunks, use the back of a wooden spoon or a fork to mash large chunks of fruit. 3 Remove the saucepan from heat. Mix in the chia seeds and let the jam sit for 10 minutes to thicken. Taste and add additional sugar or lemon juice to taste. 4 Cool to room temperature, then transfer to a jar and refrigerate. The jam will continue to thicken in the refrigerator. Store for up to 3 to 4 weeks.","Berries, berries, berries! Nothing beats a bowl of ripe berries on a hot summer day. I often get carried away at the farmers market and buy far more berries than I can eat within a week. One way I use up the extras is making this easy chia seed jam! I am no expert when it comes to making jam, which is why I LOVE chia seed jam. All you do is toss some chopped up fruit with sugar (or honey) and lemon juice, and cook the fruit until the pieces break down. Then, you stir in some chia seeds and let the jam cool. The chia seeds absorb the extra liquid from the fruit and expand, acting as a natural thickener for the jam. That’s it! It will keep in the fridge for a few weeks, and it’s great for spreading on toast or stirring into yogurt. This mixed berry chia seed jam is a blend of blueberries, strawberries, and raspberries. However, you can use any combination of berries or fruits that you like. Just make sure that you start off with about 2 1/2 cups of fruit. The jam tastes better if you use ripe berries, but you can always add another teaspoon or two of sugar if your berries are not quite ripe yet. If you want an extra bit of zing in the jam, consider adding a teaspoon of grated ginger before you cook the fruits. The flavor of the ginger works very well with the berries!","Lisa Lin","July 7, 2017","This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit.","Lisa Lin","This mixed berry chia seed jam is so quick and easy to make! No elaborate jam-making or canning required. Perfect for using up your summer fruit.","5 minutes","12 minutes","1 to 2 cups jam"
96,"2017-09-25 02:57:51","Sautéed Zucchini with Dill","6 medium zucchini (7-inches long, 2 1/2 pounds or 1.10 kg total) 4 tablespoons olive oil 1/2 teaspoon salt, plus more to taste 1/4 teaspoon ground black pepper, plus more to taste 2 tablespoons chopped fresh dill Zest from one lemon Special equipment: Mandoline, or food processor with a slicing disc","You can halve this recipe if cooking for four or fewer people.","1 Prepare the zucchini: Cut away the stem from the zucchini and trim the bottom end. Slice the zucchini into 1/8-inch rounds using  a mandolin, food processor, or your very best knife skills. 2 Cook the zucchini in two batches: In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add half the zucchini. Cook without stirring for 4 minutes, or until some of the rounds are golden when you lift them with a spatula. Sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Turn and cook 2 minutes more without disturbing or until more rounds are brown. Do this two more times. Not all the rounds will be browned but a lot of them will be. Transfer to a bowl. Cook the second batch of zucchini with the remaining 2 tablespoons oil in the same way. Return all the zucchini to the pan. 3 Season the zucchini: Combine the dill and lemon rind on a cutting board and chop them together just to mix them. Sprinkle the hot zucchini with the dill and lemon mixture, and toss well. Taste for seasoning and add more salt and pepper, if you like. 4 Serve hot or warm.","When the zucchini in your garden is still slender and about 7-inches long – before they get big as baseball bats — the seeds will be small and the flesh will be sweet. Zucchini at this stage hardly needs any adornment. I like to cut my zucchini into thin coins and toss them in a hot skillet with some oil until they start to turn golden brown. That’s it! This simple sauté takes just a few minutes. The zucchini can go to the table on its own, or you can use it as a bed for grilled chicken or fish. Any leftover zucchini is great served with a fried egg for breakfast the next day! I like to use a mandoline to slice the zucchini into thin, uniform circles, but you can also use a food processor with a slicing blade. If the opening of your food processor is too small for whole zucchini, halve them lengthwise to make half-coins. I like to add fresh dill and lemon zest to my sauté. They add just the right aromatics to the zucchini. With only six ingredients and about 15 minutes of your time, you have a beautiful vegetable dish for your summer table.","Sheryl Julian","July 5, 2017","This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish.","Sheryl Julian","This sautéed zucchini with dill is such a simple and easy side dish for summer meals. Six ingredients. Takes 15 minutes. Great on its own, or serve with grilled chicken or fish.","5 minutes","25 minutes","Serves 6 to 8"
97,"2017-09-25 02:57:51","Shrimp Quesadilla","1/4 pound of medium-small raw shrimp, peeled and deveined 1/4 teaspoon chipotle powder or chili powder Pinch of salt Pinch of pepper 1 Tbsp of lime or lemon juice 2 1/2 teaspoons olive oil (divided, 2 teaspoons and 1/2 teaspoon) 1 Tbsp chopped red onion 1 Tbsp chopped fresh cilantro, plus more for garnish Salt and pepper 2 medium-sized flour tortillas 1/2 cup shredded Monterey Jack cheese 1/4 avocado, sliced Dollop of sour cream or crema fresca","If you are starting with frozen raw shrimp, put them in a bowl of ice water to defrost. If you are starting with cooked shrimp, just toss them with some salt, pepper, chipotle chile powder and lime juice and let them sit while you heat the tortillas.","1 Marinate the shrimp: Toss the shrimp in a small bowl with 1/4 teaspoon of chipotle powder or chile powder, a pinch of salt, pinch of pepper, and a tablespoon of lime or lemon juice. Let sit for 10 minutes. Then drain out the juice. 2 Cook the shrimp: Heat a couple teaspoons of olive oil in a relatively stick-free skillet (a cast iron skillet works well for this) on medium high heat. Add the shrimp and cook for half a minute on each side, and remove to a bowl. The shrimp shouldn't be completely cooked through; they will continue to cook during the next step. 3 Heat the tortillas: Wipe out the skillet with paper towels. Add a small amount of olive oil (about 1/2 a teaspoon, you could use butter as well) and heat the pan on medium high. Place one flour tortilla on the skillet. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla. Remove the tortilla and repeat with the second tortilla. Leave the second tortilla in the pan and reduce the heat to medium. 4 Build the quesadilla: Sprinkle the tortilla with the grated cheese. Distribute the shrimp on top of the cheese. Add chopped onion and cilantro. Place the other tortilla on top. Flip the quesadilla over when the bottom tortilla is nicely toasted and the cheese has begun to melt. Remove the quesadilla from the pan when the now bottom tortilla has toasted sufficiently. You can also use just one tortilla instead of two, and fold the tortilla over itself like an omelette. 5 Cut the quesadilla into triangles: Cut like a pie into six pieces (a pizza wheel works well for this). Place on a serving plate. Serve with avocado slices and sour cream. Garnish with chopped fresh cilantro. Squeeze a little lime juice over everything.","Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do. One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp. First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set! If you’re really in a hurry you can use already cooked shrimp. Just toss it with some salt, chili pepper, and lime juice while you grate the cheese and heat the tortillas. Recipe and photos updated, first published 2008","Elise Bauer","June 22, 2017","Shrimp quesadilla! Flour tortillas toasted with shredded Monterey Jack cheese and pan-seared shrimp with onions, cilantro, avocados","Elise Bauer","Shrimp quesadilla! Flour tortillas toasted with shredded Monterey Jack cheese and pan-seared shrimp with onions, cilantro, avocados","15 minutes","10 minutes","Serves one"
98,"2017-09-25 02:57:53","Classic Wedge Salad with Blue Cheese Dressing","6 thick strips bacon 2 ounces blue cheese, crumbled 1/4 cup mayonnaise 1/4 cup sour cream 1 tablespoon cider vinegar 1/2 teaspoon Worcestershire sauce, or more to taste Dash hot sauce, like Tabasco, or more to taste 1/4 teaspoon salt, or more to taste 1/4 teaspoon black pepper, or more to taste Heavy cream or milk, as needed to thin the dressing 1 head iceberg lettuce 12 red or yellow cherry tomatoes, quartered 2 tablespoons chopped fresh chives","Make-ahead Tip: The bacon and the dressing can both be prepared several days ahead. Reheat the bacon briefly in the microwave before serving, if desired.","1 Prepare the bacon: In a heavy skillet, fry the bacon strips, turning often, for 5 minutes, or until they are evenly golden and crisp all over. Transfer to a plate lined with paper towels. Cool and crumble. 2 Make the blue cheese dressing: In a food processor, combine the blue cheese, mayonnaise, sour cream, vinegar, Worcestershire, hot sauce, salt, and pepper. Pulse the mixture until smooth. Taste for seasoning and add more Worcestershire, hot sauce, salt, or pepper, if you like. If you need to thin the mixture, add heavy cream or milk, 1 teaspoon at a time. 3 Prepare the iceberg lettuce: Discard the outer leaves of the lettuce. Halve the lettuce through the core. Cut each half into 3 wedges so each piece has some core attached to it. With the wedges flat on the cutting board, trim out the tough part of the core from each wedge, but leave enough so that the wedges stay intact. 4 Assemble the salads: Arrange the wedges on six salad plates. Spoon some dressing over the wedges. Sprinkle with bacon, tomatoes, and chives.","For years, iceberg lettuce got a real thrashing from chefs who thought of it as tasteless and nothing but texture. What’s wrong with great texture? Cut up a head of iceberg for a classic wedge salad, add blue cheese dressing, smoky bacon, and a few cherry tomatoes, and even the worst kitchen snobs will change their minds! Wedge salads go back to the early 20th century, when iceberg lettuce was simply dressed with a creamy dressing such as Roquefort, Russian, or Green Goddess before serving. Blue cheese and bacon became wildly popular additions in the 1950s, but then the dish fell out of favor as the trend faded and as leafier, more flavorful lettuces (like red and green leaf, oak leaf, and others) came into popularity. But all good things return to the table, and so have wedge salads. There’s so little prep with this salad that you can make it in the time it takes to fry bacon. If you’re serving this at a dinner party, you can make life even easier on yourself by frying the bacon and whisking the dressing ahead of time. For the dressing, I like to use a combination of sour cream, mayonnaise, blue cheese, and cider vinegar. It needs to be fairly thick, but still pourable, so when the dressing goes over the wedges, it sticks to the top, but still drizzles down the sides and onto the plate. Crumble bacon, add a few colorful cherry tomatoes and a sprinkle of chives and you have really wonderful textures and tastes: creamy, crisp, crunchy, smoky, juicy, aromatic. The classics are classic for a reason.","Sheryl Julian","June 21, 2017","Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes.","Sheryl Julian","Wedge salad with blue cheese dressing is such a classic! Made with iceberg lettuce, bacon, cherry tomatoes, and homemade blue cheese dressing. Takes 15 minutes.","10 minutes","5 minutes","Makes 6 servings"
99,"2017-09-25 02:57:56","Shrimp with Olives, Tomatoes, and Orzo","8 ounces orzo pasta 3 Tbsp olive oil 3 cloves garlic, minced 1 pound ripe fresh tomatoes (about 4 medium tomatoes), chopped (about 3 cups) 1 1/2 cups of chopped ripe black olives 2 Tbsp capers (including caper juice) 1/2 teaspoon salt 1/2 teaspoon black pepper 1 pound medium to large raw shrimp, peeled and deveined 1 cup chopped fresh baby arugula (or 1/4 cup chopped fresh parsley)","No need to blanch and peel the tomatoes first, they're fine as is, chopped up for this fresh sauce. Shrimp can be fully shelled or you can leave the tails on, your preference.","1 Cook the pasta: Put a pot of salted water (1 Tbsp of salt for 2 quarts of water) on to boil.When the pasta water is at a rolling boil, add the orzo. Once the water returns to a boil, the pasta should take about 8 to 10 minutes to cook to reach al dente (cooked but still a little firm to the bite). While the water is heating and the pasta is cooking, cook the tomatoes and shrimp in the next steps. 2 Cook the garlic and tomatoes: Heat 3 Tbsp oil in a large, wide sauté pan on medium heat. Add the garlic and cook until fragrant (about 30 seconds). Stir in the chopped tomatoes, increase the heat to medium high, and let cook for about 5 minutes. 3 Add the olives, capers, salt, pepper: Stir the capers and chopped olives in with the tomatoes. Add 1/2 teaspoon each of salt and pepper. 4 Add the shrimp: A few minutes before the orzo is ready, add the shrimp to the tomatoes and olives. Let the shrimp cook on one side for a couple minutes, then turn them over to cook for a minute or two on the other side. Remove from heat as soon as the shrimp are almost cooked through. 5 Drain the pasta, add to shrimp and tomatoes: When the pasta is al dente, drain it and stir it into the tomatoes and shrimp. Stir in the chopped arugula or parsley.","Shrimp lovers! Have you ever tried shrimp with black olives? It’s one of those master flavor combos which I’m sure chefs have known about for years, but I discovered by accident the other day when I happened to have some cooked shrimp and canned olives in the fridge and I took a bite of each. Wow, so good! Here’s the recipe that evolved from that serendipitous moment—a quick and easy dinner with shrimp cooked in a fresh tomato, garlic, caper, and olive sauce, tossed with orzo pasta and chopped arugula. Every bite is packed with flavor, which is well balanced with the sweet shrimp, salty tangy capers, acidic and sweet tomatoes, garlic, buttery olives, and peppery arugula. I’ve left the tails on the shrimp because 1) they look prettier, and 2) I love pulling the last bit of shrimp out of the shell as I eat them, but feel free to use fully shelled shrimp if you prefer. The dish is served warm, but you could easily eat it at room temp or cold. It reheats fine for leftovers the next day. BTW, this dish gets a hearty seal of approval from both my father and my sweetheart, two thumbs up!","Elise Bauer","June 6, 2017","This Shrimp Orzo with Olives and Tomatoes is a perfect easy midweek dinner with shrimp, black olives, fresh tomatoes, capers, garlic, arugula, and orzo pasta.","Elise Bauer","This Shrimp Orzo with Olives and Tomatoes is a perfect easy midweek dinner with shrimp, black olives, fresh tomatoes, capers, garlic, arugula, and orzo pasta.","10 minutes","25 minutes","Serves 4"
100,"2017-09-25 02:57:56","Mediterranean Chickpea Bowls with Tahini Sauce","For the tahini dressing: 1/4 cup tahini (at room temperature) 1/4 cup warm water Juice 1/2 to 1 lemon (1 to 2 tablespoons) 1 teaspoon honey, agave, or maple syrup 1 clove garlic, finely minced 1/4 cup finely minced parsley 1/4 teaspoon salt 1/4 teaspoon pepper For the chickpeas: 1 16-ounce can chickpeas (or 2 cups homemade chickpeas) 1/2 tablespoon paprika (either sweet or hot) 1/2 tablespoon ground cumin 1 teaspoon ground coriander 1/4 teaspoon salt 1/4 teaspoon pepper 1 tablespoon olive oil, divided 1 clove garlic, minced 1 teaspoon finely minced fresh chili (optional) 1/2 cup finely chopped fresh herbs (I like the combination of parsley, mint, and cilantro) For the bowls: 6 cups baby spinach 2 cups cooked brown rice 1 pint cherry or grape tomatoes, halved 1 English cucumber, diced 1/4 red onion, finely diced (about 2 tablespoons) Fresh mint leaves","All components to this recipe can be made ahead and kept refrigerated until serving. Double the recipe as needed to make more servings. If you don't already have brown rice prepared, start a pot before you begin prepping this recipe so that it's ready when you're finished.","1 Make the tahini dressing: In a small bowl, whisk tahini with 2 tablespoons of the warm water, 1 tablespoon of the lemon juice, honey, minced garlic, parsley, salt, and pepper. Give the dressing a taste. Add salt if needed. If it needs more acid or tastes slightly bitter, add more lemon juice one teaspoon at a time. If the dressing is too thick, add more water a tablespoon at a time. Dressing can be made several days ahead and kept refrigerated. You may need to allow it to warm slightly at room temperature (or very briefly in the microwave) to loosen it up before using. 2 Warm the chickpeas: Drain chickpeas and rinse well in a colander. Rub the chickpeas gently with a clean, lint-free towel to dry, or let them air dry for about 10 minutes. When dry, toss the chickpeas in a mixing bowl with the paprika, cumin, coriander, salt, pepper. Add 1/2 tablespoon of the olive oil and mix until well-coated. Warm a large skillet over medium-high heat until hot enough that a drop of water sizzles on contact. Add the remaining 1/2 tablespoon of olive oil and tilt the pan to evenly coat. Immediately add the chickpeas. Stir constantly until they are warmed through, 3 to 5 minute). Turn off heat, then add garlic and chili (if using), and mix well. Toss with fresh herbs just before serving. (The chickpeas are best if served while still warm, but are also good if you make them ahead and serve cold.) 3 Assemble the bowls: Divide the spinach evenly between four bowls. Top each bowl with 1/2 cup of the brown rice, 1/2 cup warm chickpeas, a quarter of the tomatoes, a quarter of the cucumber, and a quarter of the red onion. Drizzle with tahini dressing, and top with fresh mint leaves.","While I love all the various flavors and spices found in Mediterranean food, one of the things I find that like most about this cuisine is the way textures, colors, and even temperatures are often combined a single dish. I’ve made these vegan and gluten-free bowls in this same spirit. They showcase some of my favorite Mediterranean ingredients all in one bowl, like spiced chickpeas, cucumbers, tomatoes, and tahini, as well as an awesome mix of hot and cold, crisp and creamy! One of my favorite parts of this dish is really the bright and creamy tahini sauce. We make this sauce on a regular basis at my house. It’s great drizzled on fresh greens, roasted veggies, or baked sweet potatoes, too! Once you get the hang of the dressing, you might find yourself craving it often. If so, try mixing it up with different spices. (I particularly love it with turmeric, which makes the dressing extra-tasty and turns it a beautiful shade of gold!) If you’re into batch cooking or need some easy make-ahead meals for later in the week, I highly recommend prepping the ingredients for these bowls at the beginning of the week. You can bask in the glory of beautiful and vibrant packed lunches at the office all week long!","Sabrina Modelle","June 3, 2017","Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners.","Sabrina Modelle","Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners.","20 minutes","5 minutes","4 servings"
101,"2017-09-25 02:58:01","Shrimp with Zucchini Noodles and Lemon-Garlic Butter","4 to 5 medium zucchini 1/2 to 1 teaspoon salt 3 tablespoons butter 2 cloves garlic, finely minced 1 pound shrimp, peeled and deveined (I used 26/30 count shrimp) 1/4 teaspoon black pepper Zest from 1 lemon 1 to 1 1/2 teaspoons fresh-squeezed lemon juice Fresh chopped parsley, to garnish Special Equipment: Vegetable peeler or mandolin Large 12-inch skillet","This recipe also works well with spiralized zucchini noodles made with a spiralizer or a julienne peeler.","1 Prepare the zucchini: Slice each zucchini down its length using a vegetable peeler or on a mandolin, creating long, thin ribbons. Stop when you get to the core, which doesn't peel well (and eat it as a snack!). Lay the noodles out on paper towels in a single layer and sprinkle them with salt. Leave them to “sweat” for about 10 minutes. 2 Melt the butter and steep the garlic: In a large skillet over medium heat, melt the butter. Tilt and swirl the pan gently to move the butter around. The butter will foam a bit, then begin to smell nutty and turn amber with small brown solids on the bottom. Once this happens, immediately pour butter into a heat-proof bowl, jar, or cup. Use a spatula to scrape all of the browned bits into the bowl. Add the minced garlic to butter and set aside. 3 Season the shrimp: Pat the cleaned shrimp with a paper towel to remove any excess moisture, then toss them with a heavy pinch of salt and 1/4 teaspoon pepper in a large bowl. 4 Cook the shrimp: Wipe the skillet used to melt the butter clean. Return it to medium-high heat. When the skillet is hot (but not smoking) add just enough oil to coat the bottom of the pan. Working in batches, cook the shrimp for about 2 minutes on each side. They should be pink and opaque, but not curled up too tightly. Transfer to a plate. 5 Cook the zucchini noodles: Pat the excess moisture from the noodles. Place the skillet back over medium high heat, and add a bit of cooking oil (just enough to coat). Toss the zucchini gently in the pan so that it just begins to lose its stiffness. You want it to be al dente, just like pasta. The whole process shouldn’t take more than 3 minutes. Remove the pan from heat. 6 Toss everything together and serve: Whisk lemon zest and juice into the brown butter and garlic. Off the heat, add the shrimp back to the pan with the zucchini and pour the lemon-garlic butter over top. Toss to combine. Transfer to a serving platter or individual plates. Top with fresh parsley and serve.","A couple of years ago, I had a major bumper crop of zucchini. I found a million ways to eat it and cook with it, but this simple meal of shrimp with zucchini noodles and lemon-garlic butter was one I went back to again and again. I’ve tried making zucchini ribbons with a simple vegetable peeler, a mandolin, and a spiralizer. I personally like using a vegetable peeler or mandolin the best. Making these wide pappardelle-like noodles wastes less of the vegetable than curly, spiralized zoodles. Also their texture is just so lovely. Most mandolins will produce a slightly thicker noodle than the peeler. You might need to cook the noodles a minute or so longer if your noodles seem fairly thick. The lemon-garlic butter is extra delicious because I brown the butter a little bit first and then steep the minced garlic in the butter while everything else cooks. The lemon juice goes in a the very last moment. This way, there’s no risk of burning the garlic and the lemon juice tastes fresh. This recipe works well as a light mid-week dinner, especially when you’re in the mood for vegetables with a little protein, or as a side dish at a dinner party or potluck.","Sabrina Modelle","May 27, 2017","Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes.","Sabrina Modelle","Zucchini noodles with shrimp! Toss with lemon-garlic butter for a quick, easy dinner. Ready in 30 minutes.","30 minutes","15 minutes","4 servings"
102,"2017-09-25 02:58:06","Oven-Roasted Salmon, Asparagus and New Potatoes","1 pound (450 g) small new potatoes, scrubbed clean and halved 2 Tbsp olive oil 1/2 teaspoon salt 1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces 1 Tbsp chopped fresh dill 1 strip of lemon zest 1 small garlic clove, coarsely chopped Freshly ground pepper 1 1/2 pounds (680 g) of salmon fillets or salmon steaks cut about 1-inch thick 1 lemon, cut into large wedges",,"1 Roast the potatoes: Preheat oven to 400°F (205°C). In a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt. Place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven. 2 Toss asparagus with dill, zest, garlic, salt, olive oil, and mix with potatoes: In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine. 3 Make room for salmon fillets in the pan, and roast: Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven. Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through. If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.","My dad pulled out a favorite recipe from his collection of decades old Food & Wine magazine to make and share with “the people on the website.” A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on. Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal. Pan-frying salmon tends to leave odoriferous remnants (it stinks up the house) which my father really doesn’t appreciate. Likely he did cook it often enough, just not when mom was around, lest she get ideas about cooking salmon herself. Just a theory of course, I didn’t stick around to see the outcome of this particular chat… This salmon recipe comes together quickly in the oven, all in one sheet pan or roasting pan. You roast the potatoes first, because they take much longer than the fish and asparagus to cook. Then you toss the asparagus in with the potatoes, move them over to the side of the pan, add the salmon and cook everything together until the salmon is cooked through. Super easy with wonderful flavors. Perfect for a midweek dinner! Recipe and photos updated, first published 2008","Elise Bauer","May 26, 2017","Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner","Elise Bauer","Oven Roasted Salmon, Asparagus & New Potatoes are quick, EASY, and delicious! Make everything in one sheet pan, easy clean-up, perfect for a midweek dinner","10 minutes","32 minutes","Serves 4"
107,"2017-09-25 02:58:12","Smothered Turkey Wings","Turkey Wings: 6 whole turkey wings (about 5 pounds), or 7 turkey wings without the tips 1 Tbsp olive oil Salt Stock: 2 Tbsp olive oil 1 carrot, chopped 1 half onion, chopped 1 celery rib, chopped 3 cups water 1/2 teaspoon salt Gravy: 3 Tbsp butter 3 Tbsp flour 3 cups of turkey stock (that you make in step...) 1/2 teaspoon yellow mustard 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon dried thyme 1/4 cup cream","You'll need the turkey wing tips to make turkey stock for the gravy. If your turkey wings didn't come with the tips, use an extra turkey wing (drumette and flat) for making the stock.","1 Prep the turkey wings: Use poultry sheers or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock. 2 Slow roast the turkey wings: Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan. Toss with olive oil. Sprinkle with salt. Cover with aluminum foil and put into a 275°F oven for 2 1/2 hours. 3 Make the stock: While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 2 Tbsp olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides. Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings. Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil on high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours. 4 Strain the stock: When the wings are close to being done, strain the stock so you can start making the gravy. Remove and discard the largest solids from the pot. Then strain the rest of the stock through a fine mesh strainer. Reserve the stock for the next step. 5 Make the gravy: Make a roux by melting 3 Tbsp butter in a medium sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so. Slowly whisk in the turkey stock you made in steps 3 and 4, whisking constantly to break up any lumps. Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken. 6 Broil the wings to brown them: After 2 1/2 hours of slow cooking in the oven, the turkey wings should be fall apart tender (if not, you can leave them in longer until they are). Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the wing skin gets somewhat browned. 7 Scrape the wing roasting pan drippings into the gravy: You don't have to do this, but it will add even more flavor to your gravy. If the drippings are really stuck to the pan, place the roasting pan on your stovetop and turn on the burners under the pan. Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the pot with the gravy. To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.","Smothered turkey wings. Think biscuits and gravy, but with turkey wings instead of sausage and mashed potatoes instead of biscuits, and you’ll be in the vicinity of how gloriously rich and delicious this dish is. Do you love turkey? Do you find chicken wings irresistible? Have you ever picked up a package of turkey wings wondering what wonderful goodness you could make with them? That’s me, by the way, and here is what I made with the turkey wings that were calling my name in the store the other day. My father liked them so much he begged the recipe from me just so he could eat them again. Even though he forgot to tent the wings with foil until halfway through (don’t do that), they still were amazing. Smothered turkey wings are a staple of the south. And as the case with most regional specialties, everyone has their way of doing it. In this recipe, we slow roast the wings in a low oven for a couple of hours, until fall apart tender, and then finish them in the broiler for some crispy skin and browning. While the wings are roasting, we make stock from the wing tips (or an extra wing if your wings didn’t come with tips). We make a roux gravy with this stock to smother the turkey wings when done. It’s rich, crazy good, and definitely not diet food. But for comfort on a cold day? The best.","Elise Bauer",,"Slow roasted turkey wings, smothered in homemade turkey gravy. Pure comfort food!","Elise Bauer","Slow roasted turkey wings, smothered in homemade turkey gravy. Pure comfort food!","10 minutes","2 hours, 40 minutes","Serves 6"
109,"2017-09-25 02:58:19","Turmeric Cauliflower Curry","1 head cauliflower (about 1 3/4 pounds) 3 medium Yukon gold potatoes (about 1 1/4 pounds) 1 1/2 cups water 1 medium onion, coarsely chopped 1 poblano chili pepper, seeded and coarsely chopped 1 2-inch piece fresh ginger, sliced 1 teaspoon ground turmeric 2 teaspoons garam masala 1/2 teaspoon salt, or to taste 2 tablespoons olive oil 1 cup frozen green peas 12 cherry tomatoes, halved 1 cup plain yogurt 3 tablespoons chopped fresh cilantro 2 limes, quartered, for garnish Special equipment: Blender or food processor",,"1 Bring a large pot of salted water to a boil. 2 While waiting for the water to boil, prepare the cauliflower and potatoes: Cut the potatoes into 1 1/2-inch cubes. To prepare the cauliflower, use a chef's knife to cut a deep cross into the base of the cauliflower. Place your thumbs into the crevice and pull the head apart into 4 quarters Stand each quarter upright, and slice off and discard the core and outer leaves. Break or cut the cauliflower into bite-size florets. 3 Cook the potatoes and cauliflower: Carefully transfer the potatoes into the boiling water and cook for 4 minutes. Add the cauliflower and cook for 10 minutes longer, or until the vegetables are tender. (Total cooking time is 14 to 15 minutes) Drain into a colander. 3 Make the curry sauce: In a blender or food processor, combine the water, onion, chili pepper, ginger, turmeric, garam masala, and salt. Puree until smooth. 4 Cook the curry sauce: Warm the olive oil in a large pot over medium heat. Add the sauce and cook for 2 minutes. Stir in the cooked cauliflower and potatoes. Taste and add more salt and garam masala, if you like. 5 Finish the dish: Stir the peas and tomatoes into the pot. Heat for 2 to 3 minutes, or until hot. Just before serving, stir in the yogurt and reheat gently (do not let it boil, or the yogurt may curdle.) Transfer to a serving dish and sprinkle with cilantro. Serve with lime wedges.","Many years ago, I ran a vegetarian restaurant in Bloomington, Indiana. One of our Indian friends and customers gave me this recipe, which I’ve revised over the years. (Thank you, Santosh, wherever you are!) This is a nice curry for a weeknight since it doesn’t involve too much heavy lifting. There are many versions in India, of course, but this one makes a substantial vegetarian meal. The official name for this dish is “shahi” cauliflower curry. The word shahi roughly translates as “royal,” and it is indeed a royal dish! Turmeric is the lead spice in this curry. It’s what gives the curry its sunny yellow color, and is well known for its anti-inflammatory properties. It’s the superfood of spices. By the way, here’s a good trick for cutting apart the cauliflower, which I learned on the job at my first restaurant near Woodstock, New York. Our friendly neighbor, chef, and mentor taught us to cut a deep cross at the base and then separate the head into quarters. Slice away the core and outer leaves. Then, with a paring knife, cut between the little “branches” to make florets. Serve this easy vegetarian curry with naan bread, cucumber raita, and a salad, and dinner is done!","Sally Vargas",,"Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes.","Sally Vargas","Easy vegetarian Cauliflower Curry with lots of anti-inflammatory Turmeric! With cauliflower, potatoes, tomatoes, and peas. 30 minutes.","15 minutes","20 minutes","6 servings"
110,"2017-09-25 02:58:25","Pasta Skillet with Chicken Sausage, Cheese & Spinach","For the marinara sauce (or substitute 2 1/2 to 3 cups store-bought sauce): 1 1/2 tablespoons olive oil 1 1/2 cups (180g) diced red onions 2 cloves garlic, minced 1 28-oz. (795g) can of crushed tomatoes 1 tablespoon honey or sugar 1/4 cup (5g) chopped fresh parsley 1/4 cup (5g) chopped fresh basil 1 teaspoon dried oregano For the pasta: 8 ounces (225g) penne pasta 1 1/2 tablespoons olive oil 1 pound (450g) chicken sausage, cut into bit-sized pieces 4 to 6 cups (100g to 150g) baby spinach 1 1/2 cups (140g) shredded mozzarella cheese Chopped parsley, to garnish",,"1 Preheat the oven to 350F. 2 Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes. Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.) 3 Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside. 4 Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds. 5 Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted. 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.","Do you ever have those days when you feel very lazy about cooking dinner? I’ve been there! Before you pick up the phone to order takeout, let me show you one of my favorite quick and satisfying meals. It’s a skillet pasta dinner and it only takes about 30 minutes to pull together. This pasta with chicken sausage dish is my go-to dinner when I need an easy dinner. All I need is a bit of oil and 5 basic ingredients: chicken sausage, pasta, marinara sauce, spinach and cheese. That’s it. Depending on the amount of time I have to prepare dinner, I may throw in some diced peppers and zucchini to make it more filling. I’ve included a quick marinara sauce in my recipe below, but if I’m in a rush, store-bought sauce is fine. You can also make the marinara sauce ahead and keep it frozen for quick, entirely from-scratch weeknight meals. It’s very easy to customize the recipe to whatever ingredients you have on hand and how quickly you need dinner on the table. Try this pasta dish the next time you want a fast home-cooked meal. I promise, it’ll be quicker and healthier than ordering takeout!","Lisa Lin",,"Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","Lisa Lin","Try this one-skillet pasta dinner with chicken sausage, cheese, and spinach! Takes only 30 minutes to make.","10 minutes","30 minutes","4 to 6 servings"
111,"2017-09-25 02:58:30","Fattoush Bread Salad","For the pita chips: 2 rounds pita bread (8- to 12-inches) Olive oil (for toasting the pita) Salt and pepper, to taste For the salad: 4 Persian, pickling, or other small cucumbers, thinly sliced (or 1 English cucumber, trimmed, halved vertically, and thinly sliced) 4 radishes, trimmed and thinly sliced 2 large tomatoes, cored and cut into 1-inch pieces 1/2 pint cherry tomatoes, halved 1/4 red onion, very thinly sliced For the dressing: Juice of 1 lemon, or more to taste 4 tablespoons olive oil Large handful fresh mint leaves, coarsely chopped Large handful fresh parsley leaves, coarsely chopped",,"1 Prepare pita chips: Set the oven to 375F. With kitchen shears, cut the pita round into 1-inch pieces. In a bowl, sprinkle the pita with just enough olive oil so a drop lands on each piece. Toss well. Sprinkle with salt and toss again. 2 Toast the pita chips: Spread the pieces out on a rimmed baking sheet. It's fine if the pieces overlap or cluster together. Bake for 2 minutes, then toss the chips. Bake another 2 minutes and toss again. Remove any pieces that are starting to look crisp and golden. Continue baking another 1 to 2 minutes until all the pieces are crisp and golden. Set aside to cool. 3 Prepare the vegetables: In a large bowl combine the cucumbers, radishes, large and cherry tomatoes, scallions, and red onion. 4 Dress the salad just before serving: Sprinkle the lemon juice, olive oil, salt, and pepper over the vegetables and toss gently but thoroughly. Add the mint and parsley and toss again. Taste for seasoning and add more salt and pepper, if you like. Add the pita chips and toss gently to avoid crushing them. Serve immediately.","Using up bits of stale bread in dishes both sweet and savory is a frugal cook’s trick as old as bread itself. Though less well known than, say, Thanksgiving stuffing or bread pudding, bread salads fall in this category. These satisfying salads are made by tossing together leftover bread, colorful vegetables, and a tangy dressing. Fattoush is a version of this salad made throughout the Middle East using leftover pita bread. Fattoush is served all over Jordan, Lebanon, Israel, and the surrounding countries. The pita flatbreads are cut into pieces and either fried or baked. I like baking the pita since this avoids the need for a vat of hot oil. Baking also gives you small chips that add a delightful crunch to the salad. The chips are so addictive you’ll find yourself making them often, for all kinds of purposes. Use scissors to snip the pita rounds into small squares and rectangles, then toss them with olive oil and spread onto a baking sheet to bake. Don’t worry about whether they’re in a single layer or clustered together. Stir and flip them a couple of times during baking until they’re golden and crisp. Assemble the salad with cucumbers, radishes, tomatoes, scallions, and red onion, but wait until just before serving to toss it with the dressing so that everything stays crisp. Be sure to use plenty of mint and lemon juice! All together, you have one of summer’s most refreshing bowls.","Sheryl Julian",,"Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes.","Sheryl Julian","Easy Middle Eastern fattoush! Crispy pita chips, fresh vegetables, and a tangy dressing. 30 minutes.","20 minutes","10 minutes",4
112,"2017-09-25 02:58:33","BBQ Chicken Burrito Bowl","For the BBQ sauce (or substitute 3/4 to 1 cup bottled sauce): 1 cup ketchup 1/2 cup tomato sauce 2 tablespoons distilled white vinegar (apple cider vinegar also works) 2 tablespoons Worcestershire sauce 1 tablespoon honey (light brown sugar or maple syrup also works) 2 1/2 teaspoons paprika 1/2 teaspoon granulated garlic 1/2 teaspoon salt 1/4 teaspoon ground cumin For the burrito bowls: 1 pound (450g) chicken breasts (or substitute 2 cups cooked, shredded chicken) 4 cups chicken broth or water, for cooking the chicken 1 cup uncooked brown rice (or substitute 3 cups cooked rice) 1 1/4 cup fresh or frozen corn kernels 1 15-ounce (425g) can black beans, drained and rinsed 6 to 8 romaine lettuce leaves, chopped into strips 1 cup pico de gallo or your favorite salsa 1 cup shredded cheddar or monterey jack cheese, optional Crushed tortilla chips, for topping","If you're making this for lunch, assemble the bowls in a lunch container, but pack the lettuce and salsa separately. Heat the bowls, then add top with the lettuce and salsa.","Do-ahead steps: 1 Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce): Mix all of the sauce ingredients in a saucepan and heat over medium heat. When the sauce starts bubbling, reduce the heat to low and simmer for 5 minutes, stirring frequently. Turn off heat. You should have about 1 2/3 cups of sauce. (A word of warning: this sauce splatters everywhere once it heats up. Be prepared to wipe down your stovetop and countertops after making this!) The sauce will keep for 1 to 2 weeks refrigerated. 2 Cook the chicken (or substitute 2 cups shredded cooked chicken): Place the chicken breasts in a 4-quart or larger pot with a lid and pour the chicken broth over top. The chicken should be covered by about an inch; add additional broth or water if needed. Place over high heat and bring to a boil. Reduce heat to low, cover, and cook for 10 minutes. Check that the chicken is cooked through and registers 165F in the thickest part. Cook another few minutes if needed. Use tongs to transfer the cooked chicken breasts to a cutting board to cool briefly. When the chicken is cool, shred the meat into bite-sized pieces. Refrigerate in an air-tight container for up to 5 days. 3 Cook the rice (or substitute 3 cups cooked rice): Combine the rice with 1/2 teaspoon of salt and 2 cups of water (or enough to cover by about an inch). Bring to a simmer over medium heat, then lower the heat and cover. Cook until the rice is tender, 35 to 45 minutes (or according to package instructions). Check occasionally and add more water if the pan seems dry before the rice is cooked. Cool the cooked rice, and then transfer to a storage container. Refrigerate for up to 5 days. To assemble the burrito bowls: 1 Mix the chicken with the barbecue sauce: Warm the barbecue sauce for a few minutes in a small pan or skillet over medium-high heat. Add the shredded chicken and stir to coat with the barbecue sauce. Leave the chicken in the pan until it has warmed through, about 2 to 3 minutes. Turn off heat. 2 Warm the corn and beans: Heat the corn and black beans together or separately in a pan or skillet over medium-high heat for 2 to 3 minutes. Add a pinch of salt to your corn and beans and turn off heat. 3 Warm the rice in the microwave or on a pan. If you are using the microwave, pour the rice into a large bowl and cover it with a damp paper towel. Microwave the rice on high for about 1 minute. Check to see if the rice has warmed through. If it is still cold in some spots, give everything a stir and continue microwaving at 15-second intervals, until the rice is heated to your liking. 4 Assemble the burrito bowls: Divide the rice, chicken, corn, beans, romaine lettuce, and pico de gallo into 4 bowls. Top with cheese, if using, and then crush a few tortilla chips on top of each bowl for extra crunch.","Weeknight dinners can be the most difficult to cook. After a long day of work, I don’t want to spend too much time in the kitchen figuring out what to make for dinner. That’s why Sunday meal prepping can be a beautiful thing, and these easy BBQ Chicken Burrito Bowls are a perfect example. What I do for meal prep is not complicated most weeks. I usually cook some protein like chicken, make a big batch of grains, roast a few pounds of potatoes, and mix several jars of sauces and dressings. During the week, I mix and match these different ingredients with freshly cooked vegetables for quick, easy meals – like these BBQ chicken burrito bowls. They make a great lunch, too! I usually make my own barbecue sauce because store-bought versions can contain too much sugar or vinegar for my taste, but feel free to use another recipe you like or your favorite bottled sauce. I usually use a reduced sugar ketchup so that the barbecue sauce will be less sweet. Also, don’t skip the Worcestershire sauce! It makes a big difference in flavor.","Lisa Lin",,"Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","Lisa Lin","Make-ahead BBQ Chicken Burrito Bowl with corn, black beans, and pico de gallo. Great for lunch or dinner during busy weeks!","15 minutes","10 minutes","4 servings"
113,"2017-09-25 02:58:40","Paprika Chicken with Chickpeas","2 Tbsp smoked paprika 1 1/2 teaspoons salt 3/4 teaspoon black pepper 1/2 teaspoon garlic powder 1/4 teaspoon ground oregano 2 lbs chicken thighs (we used bone-in, skin-on), trimmed of excess fat 1 medium onion, thinly sliced 1 14-ounce can chickpeas, drained 2 Tbsp olive oil 1 teaspoon lemon zest 1 Tbsp lemon juice 1/4 cup chopped fresh cilantro or parsley","Feel free to add other spices if you have them on hand, like ground cumin, coriander, even a pinch of cinnamon.","1 Coat chicken with spices: Stir together the smoked paprika, salt, garlic powder, pepper, and ground oregano in a large bowl. Place the chicken thighs in the bowl and toss to coat completely with the spices. You can do this several hours ahead, or right before cooking. Your choice. The longer the chicken sits in the rub, the more the flavors will permeate. 2 Preheat oven to 350°F. 3 Layer a casserole dish with sliced onions: Place the thinly sliced onions in the bottom of a casserole dish large enough to hold the chicken pieces with room in between. Toss with about 1 teaspoon of the olive oil and spread out in an even layer at the bottom of the dish. 4 Add chickpeas, lemon, oil to chicken: Add drained chickpeas, lemon zest, lemon juice, and remaining olive oil (2 Tbsp minus 1 teaspoon) to the bowl with the chicken and spices. Toss to coat the chicken evenly with the lemon and oil, and make sure that the chickpeas are coated with the spice mixture as well. 5 Arrange chicken and chickpeas over onion slices: Arrange chicken pieces, skin-side up, on top of the sliced onions in the casserole dish. Arrange the chickpeas between the chicken pieces. 6 Bake: Bake uncovered at 350°F for 40-45 minutes, or until the internal temperature of the chicken thighs is at least 165°F and the top is lightly browned. Sprinkle with chopped fresh cilantro or parsley. Add more salt and pepper to taste. Serve with a side salad.","Do you ever cook with smoked paprika? It’s one of my favorite spices, reminds me of barbecued potato chips. It’s great with chicken and also perfect with chickpeas. So for this dish, I decided to marry the two—chicken and chickpeas, all coated with smoked paprika (and some pepper and oregano), and bake them on a bed of sliced onions. Perfect! Especially for a no-fuss midweek meal. The chickpeas provide enough starch for the chicken, so there’s no need for rice or potatoes. The dish does need a splash of green, which is ably accomplished by the addition of either chopped cilantro or parsley.","Elise Bauer",,"One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!","Elise Bauer","One pot easy baked chicken thighs with smoked paprika, onions, and chickpeas!","10 minutes","40 minutes","Serves 4 to 6"
114,"2017-09-25 02:58:43","One Pot Chicken and Orzo","2 1/2 to 3 pounds bone-in, skin-on chicken thighs, trimmed of excess fat 2 teaspoons olive oil 1 teaspoon butter 12 ounces (2 cups) orzo pasta 1 1/2 cups chopped onion (about 1 medium onion) 2 cloves garlic, minced 2 1/4 cups chicken stock 3/4 cup canned crushed tomatoes (including juices) 1/2 teaspoon black pepper 1 teaspoon salt 2 Tbsp chopped fresh parsley","To save time, while the chicken is browning, prep the onion, garlic, and parsley. You can easily swap out the thighs for bone-in, skin-on chicken breasts. Depending on the size of the pieces you may want to cut them in half. If you use boneless, skinless thighs or breasts do not brown them as long in the first step. They will not need as much cooking time as the bone-in, skin-on thighs.","1 Prep and salt the chicken: Trim the chicken thighs of excess skin and fat. Sprinkle both sides with a little salt. 2 Brown the chicken thighs: Heat olive oil and melt butter on medium high heat in a large skillet (large enough to fit all of the chicken pieces) to coat the bottom of the pan. When the oil is hot, pat the chicken pieces dry on both sides with paper towels and place skin-side down in the pan. Let cook for 5 minutes or until the chicken has browned on one side. Then turn the chicken pieces over and cook for another 4 minutes until lightly browned. Remove the chicken from the pan, set aside. 3 Brown the orzo pasta, add onions, garlic: Add the orzo pasta to the pan. Stir to coat and let the pasta brown. Once the orzo starts to brown, stir in the chopped onions. Reduce the heat to medium and let cook, stirring often for 2 to 3 minutes until the onions begin to soften. Add the minced garlic and cook a half minute more. 4 Stir together stock  tomatoes, salt, pepper: In a large measuring cup, stir together the chicken stock, crushed tomatoes, 1/2 teaspoon pepper, and 1 teaspoon of salt. 5 Add back chicken, pour stock mixture over orzo: Place the chicken pieces skin-side up, on top of the orzo. Pour the stock tomato mixture over the orzo. Increase heat to medium high and let the stock in the pan come to a full boil. 6 Cover and cook: Lower the heat to the lowest heat you need to maintain a bare simmer. Cover and let cook until the orzo has completely absorbed the liquid and the chicken is cooked through, about 10 to 12 minutes. Remove from heat and let sit for 5 minutes before serving. Taste for salt and pepper and add more if needed. Sprinkle with fresh chopped parsley to serve.","A few months ago my wonderful mother made what I thought was Spanish rice (a favorite around here, basically a rice pilaf with tomato) but instead of browning rice to start the pilaf, she browned orzo pasta. Brilliant! It was so incredibly good. Silky and savory like our sopa seca de fideo angel hair dish, but with little rice-shaped orzo pasta. The browning of the orzo adds a toasty nutty flavor to the pasta. So, I thought I would step the idea up a notch and make something akin to arroz con pollo, except with pasta instead of the arroz. It would be “Orzo con Pollo”. It’s a winner! And the best part? Aside from it being absolutely can’t-stop-eating delicious, is that it’s really easy to make, all in one large skillet. First you brown the chicken, then brown the orzo in the rendered fat, and then add some onions and garlic. Add the chicken back to the pasta, pour in some stock and crushed tomatoes, cover and cook until the pasta has absorbed the liquid. You can do most of the prep while the chicken is browning, so the whole shebang takes maybe 35 minutes. Check out this quick video we made to show how to make this Chicken and Orzo!","Elise Bauer",,"One pot chicken and orzo with onions, tomato, garlic. Delicious! Quick and easy too.","Elise Bauer","One pot chicken and orzo with onions, tomato, garlic. Delicious! Quick and easy too.","5 minutes","30 minutes","Serves 4 to 6"
115,"2017-09-25 02:58:45","Ham Salad","2 cups finely diced or ground ham (about 3/4 pound) 3 hard-boiled eggs, chopped 1/4 cup sweet pickle relish 1/4 cup mayonnaise 2 Tbsp minced green onion 2 Tbsp minced celery 2 Tbsp minced red bell pepper 1 Tbsp chopped fresh parsley 2 teaspoons Dijon mustard 1 Tbsp lemon juice A large pinch of cayenne (optional) Salt and black pepper to taste","To make ground ham, chop leftover ham into cubes and either pulse in a food processor or put through a meat grinder.","Mix everything but the salt, pepper and cayenne in a large bowl. Taste and add cayenne, salt and black pepper to taste. Serve chilled. Serve straight, or mixed in with macaroni, or in a sandwich in a hamburger bun, slider roll, Kaiser roll, regular bread, in a pita or as a wrap. Good with lemonade on a hot day.","One of the best reasons to serve a ham for a holiday dinner or family gathering is the prospect of leftover ham, don’t you think? Ham keeps well and can be used for a hearty ham and bean soup, a pasta dish with peas, or for a crowed pleasing ham salad. It’s one of those feed-a-lot-of-people comfort food salads that makes you look forward to leftovers. Put it in a sandwich (or a slider bun!), eat it plain, or add it to macaroni. The basic components of our favorite ham salad are ground or finely diced ham, sweet pickle relish (sweet works better than dill for ham, imho), and hard boiled eggs. Then something for crunch (celery and/or bell peppers) and mayo to bind it. Add a little mustard and lemon juice to brighten the flavors, and maybe a touch of cayenne as a nod to deviled ham or eggs. Do you have a twist on ham salad that you enjoy? Please let us know about it in the comments! Photos updated, recipe first published 2010.","Elise Bauer",,"Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.","Elise Bauer","Leftover ham? Make a simple ham salad with diced ham, hard boiled eggs, sweet pickle relish, mayo, onion, celery, bell pepper, and mustard.","10 minutes",,"Makes enough for 3 to 4 sandwiches"
116,"2017-09-25 02:58:47","Lemon Chicken","3-4 pounds chicken parts (thighs and legs recommended), skin-on, bone-in, trimmed of excess fat 4 teaspoons lemon zest (about zest from 2 lemons) 1/3 cup lemon juice 2 cloves garlic, crushed 2 Tbsp fresh chopped thyme (or 2 teaspoons dried) 2 teaspoons fresh chopped rosemary (or 1/2 teaspoon dried) 1 teaspoon Kosher salt 1 teaspoon black pepper 2 Tbsp melted butter Lemon slices for garnish",,"1 Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine. With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.) Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours. 2 Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken. 3 Bake, baste with marinade: Bake for a total of 35 to 45 minutes, until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F for breast pieces, 170°F for thighs and legs). Half-way through the baking, at about the 20 minute mark, baste the chicken pieces generously with the reserved marinade. Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs. Let rest, covered in foil, for 10 minutes before serving. 4 Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain). Serve the chicken with the juices on the side or a little poured over the top of the chicken. Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.","Overheard at the market, “I’m a breast girl.” “Really? I’m definitely a thigh girl,” pause…”dark meat, so much more flavor.” Had to laugh, I’m so so so much a thigh girl myself. What’s the secret to wonderful lemon chicken? Use chicken thighs (or legs, but thighs are easier to eat), bone-in and skin-on. Lemon is acidic and helps balance the stronger flavor of the dark meat in thighs and legs, and the fat from the chicken skin. Of course you can use chicken breasts if you prefer. Depending on the size of your pieces, you probably won’t need to cook them as long as thighs. Don’t like the skin? Not everyone does. But do cook with the skin-on if you can. Cooking with the skin on not only protects the meat from drying out, the chicken gets bathed with the flavor from the skin while it cooks. This recipe has been one of the most popular on Simply Recipes for years. It’s easy to make—just a simple marinade with lemon zest, lemon juice, garlic, and herbs, and then into the oven it goes. And the taste is just right. Not so lemony it makes your mouth pucker. Perfect to go with rice or buttered noodles. Recipe photos and method have been updated, first published 2008.","Elise Bauer",,"Classic American lemon chicken recipe. Not too lemony, just right. With garlic, butter, lemon, thyme, and rosemary. Easy!","Elise Bauer","Classic American lemon chicken recipe. Not too lemony, just right. With garlic, butter, lemon, thyme, and rosemary. Easy!","10 minutes","45 minutes","Serves 4-6"
117,"2017-09-25 02:58:52","Shrimp Pasta alla Vodka","12 ounces fettuccine pasta Salt 2 Tbsp butter 1 1/2 cups finely chopped onion 4 cloves garlic, minced, about 4 teaspoons 1/4 teaspoon red pepper flakes 1 28-ounce can crushed tomatoes 1/4 cup vodka 6 Tbsp heavy whipping cream 1 teaspoon lemon zest 1 pound peeled, deveined raw shrimp 3 Tbsp chopped fresh parsley Freshly ground black pepper",,"1 Put pasta water on to boil: Put a large pot of salted water (1 Tbsp salt for every 2 quarts of water) on to boil for the pasta. 2 Sauté onions, garlic, red pepper flakes: Melt butter in a large, thick-bottomed pot on medium high heat. Add the onion and sauté 5 to 7 minutes, until lightly browned. Lower the heat to medium, add the garlic and red pepper flakes and cook a minute more. 3 Add tomatoes, vodka, cream, zest: Add the crushed tomatoes to the onions. Stir in the vodka, cream, and lemon zest. Increase heat to bring to a simmer, then lower the heat to maintain a simmer. 4 Start cooking pasta: As soon as you start simmering the sauce, add pasta to boiling salted water. Pasta should be done in 10 minutes. 5 Add raw shrimp to sauce: After the sauce has simmered for 5 minutes, about halfway through the pasta cooking time, taste for salt and add salt to taste (you'll likely need about 1 teaspoon). Add the raw peeled and deveined shrimp to the sauce. Cook until the shrimp is just cooked through, about 5 minutes, then remove from heat. 6 Add cooked pasta to sauce and shrimp: When the pasta is done, al dente, strain it and add it to the vodka tomato sauce and shrimp. Sprinkle with parsley and freshly ground black pepper to serve.","Have you ever made pasta with vodka sauce? It’s a velvety creamy tomato sauce that happens to be cooked with a splash of vodka, which remarkably makes this simple sauce taste simply sublime. Typically pasta alla vodka is made with penne pasta. For this version we are adding in some fresh shrimp, to make the dish more of a main course, and using fettuccine pasta. We’ve also added a touch of lemon zest because it works with so well with shrimp, and along with the vodka helps brighten this creamy sauce. So, why the vodka? According to Kenji Lopez-Alt at Serious Eats, quoting Harold McGee, low concentrations of alcohol enhance flavor aromas. Kenji did a full on test of vodka sauces at various concentrations of vodka and determined that yes, adding vodka does make a difference. That said, it isn’t absolutely necessary. You’ll still have a lovely sauce without it. So if no alcohol is how you roll, just leave out the vodka and enjoy this shrimp fettuccine with a creamy tomato sauce. Check out our quick video on how to make Shrimp Pasta alla Vodka!","Elise Bauer",,"Easy 30-minute Shrimp Pasta with creamy tomato vodka sauce, so rich and delicious!","Elise Bauer","Easy 30-minute Shrimp Pasta with creamy tomato vodka sauce, so rich and delicious!","10 minutes","20 minutes","Serves 4"
118,"2017-09-25 02:58:58","Italian Sausage and Cabbage Stew","1 Tbsp olive oil 1 pound sweet Italian sausage, bulk, or removed from casings 1 large yellow onion, half sliced and half minced 2 garlic cloves, minced 1 1/2 cups white wine 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained 1 quart vegetable or chicken stock 1 quart water 1 teaspoon salt, more to taste 1 large (2-pound) savoy cabbage, quartered, then sliced into 1/4-inch thick slices 2 bay leaves 1 cup chopped parsley, loosely packed 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish","We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.","1 Brown the sausage: Heat the olive oil on medium-high heat in a large (8-quart), thick-bottomed pot. Add the sausage, breaking it up into pieces as you put it into the pot in a single layer. When the sausage has nicely browned, remove it with a slotted spoon and set aside. 2 Sauté onions, garlic: Add the minced onion (save the sliced onion for later) and sauté for 3-4 minutes, stirring often. Once the onions give up some of their water, use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes. 3 Add wine, beans, boil, lower heat to simmer: Add the white wine and the beans and bring to a rolling boil. Reduce to a simmer. Cover and cook for 10 minutes. If you want, for a thicker base, use an immersion blender to blend some (or all) of the beans and onions. 4 Add water, stock, salt, cabbage, sliced onion, bay leaves, sausage, then simmer: Add the water, stock, salt, cabbage, sliced onion half, bay leaves and browned sausage. Bring to a boil, reduce heat to a simmer. Cover and simmer for 10 minutes, then uncover and continue cooking until the cabbage is tender, about another 10-20 minutes. To serve, sprinkle on chopped parsley and grated cheese.","The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! This recipe is an Italian take on our standby cabbage soup. More a stew than a soup, it uses Savoy cabbage (you could also use Napa cabbage), which is milder than regular cabbage, Italian sausage, white beans, fresh parsley, and Parmesan cheese. I’m so used to German treatments of cabbage, I’m surprised at how good this stew is with the Italian sausage and Parmesan. I don’t usually think of Parmesan and cabbage paired together, but they really do work in this stew. Easy to make and easy on the budget. Buon appetito!","Elise Bauer",,"EASY, hearty and simple Italian peasant stew with cabbage, parsley and Italian sausage.","Elise Bauer","EASY, hearty and simple Italian peasant stew with cabbage, parsley and Italian sausage.","10 minutes","50 minutes","Serves 8 to 10"