spicy potatoes and peas with chicken... 45 minutes

the goods:

1 and 1/4 teaspoons ground cumin

1 and 1/4 teaspoons ground coriander

1/4 teaspoon cayenne pepper

1 and 1/2 pounds Yukon gold potatoes, cut into 3/4-inch pieces

1 bag (10 ounces) frozen peas

2 teaspoons extra-virgin olive oil

4 boneless, skin-on chicken thighs

1 tablespoon fresh lemon juice

2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne. In a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.

Meanwhile, in a medium pot, bring potatoes to boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.

Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 and 1/2 teaspoons spice mix, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper.

To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

easy cheese enchiladas... 30 minutes

the goods:

1 and 1/2 cups desired enchilada sauce (from a 28 oz. can)

8 flour tortillas

2 cups shredded pepper jack cheese

leftover chicken (optional)

guacamole, sour cream, salsa, cilantro (optional), for serving

Preheat oven to 350 degrees. Pour 1 cup sauce into a wide, shallow bowl. Working with one at a time, dip tortillas in sauce, shaking off excess, then sprinkle cheese down the center, followed by any leftover chicken (if using). Roll tortilla up and arrange, seam side down, in a 9-by-13-inch baking dish. Top with 1/2 cup sauce and remaining cheese.

Cover tightly with foil and bake until heated through, 10 minutes. Remove foil and bake until cheese bubbles, 10 minutes more.

Serve with desired toppings.

jerk pineapple pork chops... 30 minuts plus marinating

the goods:

whole pineapple, peeled

1 bunch scallions, sliced crosswise into 1-inch pieces

1 large jalapeno chile, stemmed and seeded

2 teaspoons dried thyme

4 garlic cloves, smashed and peeled

1 and 1/2 teaspoons ground allspice

4 bone-in pork chops

Cut four 1/2-inch-thick rounds from pineapple; set aside. Cut remaining pineapple into large chunks, discarding core.

In a food processor, combine pineapple chunks, scallions, chile, thyme, garlic, and allspice and pulse until coarsely chopped.

Reserve 3/4 cup pineapple marinade and refrigerate.

Season pork with salt and pepper and place in a 9-by-13-inch glass baking dish along with pineapple rounds.

Top pork and pineapple with remaining pineapple marinade and turn pork and pineapple to coat. Cover with plastic wrap and refrigerate 1 hour (or up to 4 hours).

Heat the grill or a nonstick skillet to medium-high. Working in batches, brush pineapple mixture off pork and cook chops (use 1 teaspoon olive oil if cooking in skillet) until browned and cooked through, 10 minutes, flipping once. Brush pineapple marinade off pineapple and cook until rounds are golden brown in spots, 5 to 7 minutes, flipping once.

Serve pork and pineapple together with reserved pineapple marinade.

pork fried rice...15 minutes

the goods:

2 tablespoons vegetable oil

2 eggs, lightly beaten

2 tablespoons plus 1/4 teaspoon soy sauce

1 garlic clove, minced

1 tablespoon minced peeled fresh ginger

1 bunch scallions, white and green parts separated and thinly sliced

1/2 pound ground pork

2 carrots, shredded

1/2 cup frozen peas

2 cups cooked white rice

2 tablespoons rice vinegar

In a wok or large skillet, heat 1 tablespoon oil over high. Meanwhile, in a small bowl, lightly beat eggs with 1/4 teaspoon soy sauce to combine. Add eggs to wok and swirl to coat bottom of pan. Cook, without stirring, until almost set, 1 minute, then fold in thirds with a spatula. Transfer cooked eggs to a work surface and cut into 1/2-inch pieces.

Add 1 tablespoon oil to wok and swirl to coat. Add garlic, ginger, and scallion whites and cook, stirring constantly, until fragrant, 30 seconds. Add pork and cook, breaking up meat with a wooden spoon, until just cooked through, about 3 minutes. Add carrots, peas, and rice and stir to combine. Add cooked egg, 2 tablespoons soy sauce, and vinegar and cook, stirring constantly, until rice is coated, about 1 minute. Let cook, undisturbed, until warm, about 1 minute. Top with scallion greens to serve.

broiled sweet-and-spicy salmon with pineapple... 20 minutes

the goods:

1 cup long-grain white rice

1/4 cup pure maple syrup

1/4 teaspoon cayenne pepper

1 pound skinless salmon fillet, cut into serving pieces

nonstick cooking spray

1/2 of a whole pineapple, peeled, cored, and cut into chunks

1/4 cup fresh cilantro leaves, roughly chopped

lime wedges, for serving

Heat broiler, with rack in top position. Cook rice according to package instructions. Meanwhile, in a small bowl, stir together maple syrup and cayenne pepper. Season salmon with salt and pepper. Spray a rimmed baking sheet with cooking spray, arrange salmon and pineapple in a single layer, and brush with half the maple syrup glaze.

Broil until salmon is cooked through, 8 to 11 minutes, brushing salmon and pineapple with glaze halfway through. Add cilantro to rice and fluff with a fork.

Serve rice with salmon, pineapple, and lime wedges.

quick roasted chicken with potatoes and onions... 50 minutes

the goods:

1 whole chicken (backbone removed)

2 tablespoons extra-virgin olive oil

1 and 1/2 pounds yukon gold potatoes, cut into 1/2-inch-thick rounds

1 large red onion, cut crosswise into 1/2-inch-thick rounds and separated into rings

Preheat oven to 450 degrees, with rack in upper third. Line bottom of a broiler pan (or roasting pan with rack) with foil. Drizzle foil with 2 teaspoons oil and arrange potatoes in a single layer, turning to coat. Top with onions and season with salt and pepper.

Cover vegetables with slotted top of a broiler pan (or rack of roasting pan). Open chicken like a book, and place, breast side up, on rack. Rub chicken all over with 2 teaspoons oil and season with salt and pepper.

Roast until chicken is cooked through, 35 to 45 minutes. Let chicken rest 5 minutes before carving.