general tso's chicken... 45 minutes

the goods:

2 cups long-grain brown rice
1/4 cup cornstarch
1 pound snow peas, trimmed
4 garlic cloves, sliced
1/2 teaspoon grated peeled fresh ginger
3 tablespoons light-brown sugar
2 tablespoons soy sauce (plus more for serving)
1/2 teaspoon red pepper flakes
2 large eggs
2 boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil



Cook rice according to package instructions.



Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, soy sauce, and red pepper flakes; toss to combine, and set aside.



In another bowl, whisk together eggs, remaining 3 tablespoon cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.



In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift chicken from egg mixture (shaking off excess), and add to skillet. Do not over-crowd pan. Cook, turning occasionally, until golden, 7 to 8 minutes. Transfer to a plate; set aside.



Stir snow-pea mixture to break up any cornstarch that may have settled on the bottom of the bowl and add to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet; toss to coat.



Serve over rice with soy sauce on the side.

fancy mac and cheese... 55 minutes

You're probably wondering why it has taken me over a week to post What's for Dinner... Well, the truth is, it has taken a few attempts to perfect this recipe for all of you... But finally, I can proudly present gourmet mac-n-cheese. This mac and cheese is most definitely for grown-ups...



the goods:

1 pound elbow macaroni
6 tablespoons butter
1/2 medium onion, finely chopped
1 garlic clove, minced
1/3 cup all-purpose flour
3 cups whole milk
1/8 teaspoon ground nutmeg
1 pound coarsely chopped cooked lobster, shrimp, crawfish, or crabmeat
10 ounces white cheddar, shredded
9 ounces fontina, shredded
8 ounces havarti, shredded
1/2 cup panko breadcrumbs
1/2 teaspoon Creole seasoning



Preheat oven to 400 degrees. In a large pot of boiling salted water, cook macaroni. Drain; rinse with cold water. Set aside.



While pasta is cooking, melt butter over medium in a large saucepan. Transfer 2 tablespoons melted butter to a small bowl, and reserve. Add onion and garlic to saucepan; cook until softened, 3 to 5 minutes. Add flour; cook, stirring, 1 minute. Add milk; whisk until smooth. Bring to a boil; reduce to a simmer, and cook until sauce has thickened, 2 to 3 minutes. Season with 3/4 teaspoon salt, 1/2 teaspoon pepper, and nutmeg.



Remove pan from heat. Fold in lobster, macaroni, and cheese; transfer to a shallow 4-quart baking dish.



Add breadcrumbs and Creole seasoning to the bowl with reserved butter; toss.



Scatter over macaroni mixture.



Place baking dish on a rimmed baking sheet. Bake until topping is golden and sauce is bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

bucatini with pancetta and tomato sauce aka fancy spaghetti... 40 minutes

the goods:

12 ounces bucatini or spaghetti
1 thick slice pancetta, diced
1 medium onion, chopped
1 garlic clove, minced
1 can (28 ounces) whole tomatoes in juice
1/2 cup grated Pecorino Romano



Bring a large pot of salted water to boil.



Heat a large skillet over medium-low. Add pancetta and cook until browned and crisp, about 15 minutes, stirring occasionally. Transfer to a paper-towel-lined plate. Leave fat in skillet.



Add bucatini to boiling water and cook according to package instructions.



Increase skillet heat to medium. Add onion and garlic to skillet; season with salt and pepper. Cook until onion begins to soften, 5 to 7 minutes, stirring occasionally. Add tomatoes (with juice); cook, breaking them up with a spoon, until sauce has thickened, 6 to 8 minutes.



Add sauce to drained pasta.



Top with pancetta and Pecorino Romano cheese.

pizza... 1 hour

the goods:

olive oil, for pan
1 pound store bought pizza dough, thawed if frozen
jarred tomato sauce
6 cups shredded mozzarella (1.5 lbs.)
pepperoni, mushrooms, or any other desired toppings (onion, bell pepper, tomato, etc.)



Preheat oven to 400 degrees. Brush bottom and sides of a rimmed baking sheet with olive oil. Stretch dough out to fit pan and press to fit corners and 1-inch up sides to form a rim.



Spread desired amount of tomato sauce over dough.



Spread a layer of cheese over entire pizza.



Followed by any desired toppings.



I only put mushrooms on half to fit the likes and dislikes of my family.



Spread pizza with a final layer of cheese to help hold everything together. Season with salt and pepper.



Bake for 30 to 40 minutes until cheese and crusts are golden.



Let rest in pan for 10 minutes. Slice with a pizza cutter and serve using a spatula.



Enjoy with a salad to keep things fresh!

braised chicken with pecorino polenta and green beans... 35 minutes

the goods:

2 tablespoon olive oil
8 bone-in, skinless chicken thighs
1 medium onion, chopped
1 tablespoon flour
2 cups dry white wine, such as Sauvignon Blanc or cooking wine (with cooking wine be very careful with the amount of salt you add, as the wine has PLENTY)

3/4 cup yellow cornmeal
1/2 cup grated pecorino romano cheese
2 tablespoons butter
1/2 pound green beans, stems removed

In a 5-quart dutch oven or heavy pot with lid, heat oil over medium-high. Season chicken with salt and pepper. Cook in 2 batches until browned, 6 to 8 minutes, turning halfway through. Transfer to a plate.



To pot, add onion, and season with salt and pepper. Cook stirring until onion begins to brown, 3 to 5 minutes.



In a large saucepan, combine 4 cups water, 1 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil.



Add flour to onions; cook, stirring, 1 minute. Add wine and chicken along with any juices. Cover, and cook until chicken is opaque throughout, 10 minutes.

Meanwhile, gradually add cornmeal to boiling water, whisking constantly. Reduce heat to medium-low; cook whisking often until thickened, 10 minutes.



In a saute pan over medium-high, melt 1 tablespoon butter and add green beans. Cook until crisp-tender, 10 minutes.

Remove polenta from heat and stir in pecorino and remaining tablespoon butter. Serve immediately sprinkled with more pepper.

roasted thyme chicken and veggies... 1 hour and 25 minutes

the goods:

1 pound red new potatoes, quartered
4 carrots, cut into 2-inch lengths, halved lengthwise if large
5 shallots, peeled and halved through the root ends
1 head garlic, halved horizontally
1 bunch fresh thyme
3 tablespoons olive oil
2 small onions, halved
1 whole chicken



Preheat oven to 450 degrees, with racks set in middle and lower thirds. On a large rimmed baking sheet, toss potatoes, carrots, shallots, garlic, and a few sprigs of thyme with 2 tablespoons oil. Season with salt and pepper.



In an ovenproof skillet, toss onions with remaining tablespoon oil. Place chicken, breast side up, on top of onions. Season cavity and exterior of chicken with salt and pepper; stuff with a few sprigs of thyme. Scatter remaining thyme over chicken and onions. Using kitchen twine, tie legs together.



Roast chicken on middle rack and vegetables on the rack just below. Roast for 1 hour, occasionally brushing chicken with pan juices.



Let chicken rest 10 minutes; carve and serve with vegetables and pan juices.

grilled lemon chicken... 20 minutes

the goods:

4 chicken breasts
2 lemons, 1 juiced, 1 cut into wedges for serving
1 garlic clove, minced
1 tablespoon olive oil



In a large resealable plastic bag, combine, chicken, lemon juice, garlic, and oil; season with salt and pepper. Seal bag and toss to coat chicken. Let stand at room temperature at least 5 minutes (and up to 30).

Heat grill to high; lightly oil grates. Grill chicken until opaque throughout.

herb-crusted salmon fillets... 20 minutes

the goods:

3 slices white sandwich bread
1 cup fresh flat-leaf parsley
1 tablespoon olive oil
4 skinless salmon fillets
2 tablespoons Dijon mustard
lemons



Preheat oven to 450 degrees. Line a baking sheet with aluminum foil. In a food processor, combine bread, parsley, and oil; season with salt and pepper. Pulse until coarse crumbs form.



Place fillets on baking sheet. Spread tops of fillets with Dijon mustard; season with salt and pepper.



Top with crumb mixture, pressing gently to adhere. Roast until salmon is opaque throughout, 11 to 13 minutes.



Serve with lemon wedges.