chicken and spinach casserole... 45 minutes

the goods:

2 cups torn bread

1 tablespoon plus 3 teaspoons extra-virgin olive oil

4 cups, packed flat-leaf spinach

1 medium yellow onion, finely chopped

1 garlic clove, minced

1/4 cup white wine

2 tablespoons all-purpose flour

1 and 1/2 cups half-and-half

1/2 teaspoon fresh lemon juice

1 cup shredded rotisserie chicken

Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a a medium pot, heat 1 and 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop. Wipe pot clean and heat 1 and 1/2 teaspoons oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and shredded chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

chicken, avocado, and bacon sandwich... 25 minutes

the goods:

5 slices bacon

1 cup shredded rotisserie chicken

3 tablespoons mayonnaise

2 garlic cloves, minced

4 slices whole grain bread, toasted

1 avocado, sliced

lettuce

In a medium skillet, cook bacon over medium until crisp, 10 minutes. With tongs, transfer bacon to paper towels to drain. Add chicken to skillet and stir to coat with drippings. Season with salt and pepper. In a small bowl, mix together mayonnaise and garlic; season with salt and pepper. Spread mayonnaise on one or both slices of bread. Layer with bacon, chicken, avocado, and lettuce.



3 cheese baked macaroni... 45 minutes

the goods:

1 pound elbow macaroni

3 slices bacon, cut crosswise into 1/2-inch pieces

1 and 1/2 teaspoons minced garlic

3 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 and 1/2 cups grated sharp cheddar cheese (6 ounces)

1/2 cup grated Monterey jack cheese (2 ounces)

1/2 cup finely grated Parmesan (1 ounce)

Preheat oven to 475 degrees.

In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds.

With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8 or 9-inch square baking dish or a 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer.

Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

penne with pancetta, onion, and tomato... 25 minutes

the goods:

16 oz. penne

1 small garlic clove, sliced thin

1/2 cup diced pancetta or bacon

1/2 cup thinly sliced onion

1 pinch chopped fresh rosemary

2 large pinches salt

2 grinds of fresh pepper

1 pinch red pepper flakes

28 oz. can crushed tomatoes

1 tablespoon butter

1/4 cup chopped fresh parsley

1/4 cup grated Parmesan cheese

Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 10 minutes. Drain.

Meanwhile, heat a large saute pan over medium-high and cook pancetta until golden.

Add garlic and saute until golden. Add onions and saute 3-4 minutes, or until onions are soft. Add rosemary, salt, black pepper, and red pepper flakes and stir for 30 seconds. Add tomatoes and simmer for 6-7 minutes.

Swirl butter into sauce.

Add drained pasta to sauce and cook over low heat for 2 minutes or until sauce is slightly absorbed into pasta.

Sprinkle in parsley and cheese and toss together to serve.

corn-tortilla-crusted chicken tenders... 35 minutes

the goods:

10 corn tortillas, roughly torn

1/4 cup all-purpose flour

1 cup buttermilk

12 chicken tenders

2 cups vegetable oil

3 tablespoons grainy mustard

3 tablespoons honey

In a food processor, pulse tortillas until mixture resembles coarse meal. Season with salt and pepper and transfer to a medium bowl. Put flour on a plate and pour buttermilk into a shallow dish. Dredge chicken in flour, shaking off excess. Coat in buttermilk, letting excess drip off, then dredge in tortilla crumbs, pressing gently to adhere.

In a large nonstick skillet, heat oil over medium. In two batches, cook chicken until cooked through and crust is golden, about 12 minutes, flipping once. Transfer to paper towels to drain.

In a small bowl, stir together mustard and honey until well combined. Serve chicken tenders with dip.

mini deep-dish pizzas... 30 minutes

the goods:

olive oil, for muffin pan

all-purpose flour, for rolling

1/2 pound homemade or store-bought pizza dough, in 6 pieces

1/2 cup shredded mozzarella

1 large tomato, coarsely chopped

desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round.

Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.

Sprinkle each dough cup with 1 tablespoon each cheese and tomato.

Add desired toppings and another tablespoon each cheese and tomato.

Bake until dough is golden brown and crisp, 12 minutes.

Let cool 2 minutes before removing from cups.

baked spaghetti and mozzareall... 1 hour

the goods:

2 cans (28 ounces each) whole peeled tomatoes

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed and peeled

3/4 pound spaghetti

2 cups packed basil leaves, torn if large

3/4 pound fresh mozzarella, cut into 1/2-inch pieces

Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, 1 minutes. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine.

Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

chicken and sweet potato hand pies... 45 minutes

the goods:

2 cups reserved sweet potatoes
1/2 cups heavy cream
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
all-purpose flour for rolling
2 sheets frozen puff pastry, thawed
4 bone-in, skin-on chicken thighs
4 cups chicken broth
1 large egg, lightly beaten
1 pound green beans, trimmed

In a large pot, bring broth and 4 cups water to a boil. Add chicken and reduce to a rapid simmer. Cook until chicken is cooked through, about 18 minutes. Transfer to a cutting board and let cool. When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into bit-size pieces.

Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin, stir to combine. Season with salt and pepper.

On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares.

Leaving a 1/2-inch border, scoop sweet-potato mixture onto bottom half of squares. Top with chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork.

With a sharp knife, cut vents in pastry and brush with remaining egg. Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through.

Meanwhile, in a large skillet, bring 1/2 inch slated water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.