grilled honey-mustard chicken with onions and salad... 35 minutes

the goods:

1 tablespoon vegetable oil

4 tablespoons plus 1 and 1/2 teaspoons Dijon mustard

2 tablespoons plus 1/2 teaspoon honey

4 boneless, skinless chicken breasts

2 medium yellow onions, cut into 1/2-inch rounds

1 tablespoon sherry vinegar

2 tablespoons extra-virgin olive oil

5 cups mixed salad greens

2 medium tomatoes, cut into wedges

Heat grill to medium-high. Clean and lightly oil hot grill. In a small bowl, stir together mustard and 2 tablespoons honey. Reserve 2 tablespoons honey mustard for tomorrow's sandwiches. Season chicken with salt and pepper.

Brush onions with vegetable oil, season with salt and pepper. Grill chicken until browned and cooked through, 12 to 15 minutes, flipping once. Grill onions until browned and tender, 7 to 9 minutes, flipping once.

Brush chicken and onions with remaining honey-mustard and cook 1 minute more. Transfer chicken to a cutting board, tent with foil, and let rest 5 minutes. Cut 2 chicken breasts into thin slices and serve with onions. Reserve remaining 2 chicken breasts and 1/2 cup onions for tomorrow's sandwiches.

In a medium bowl, whisk together 1/2 teaspoon honey, vinegar, and olive oil; season with salt and pepper. Add mixed greens and tomatoes and toss to combine. Serve salad alongside chicken and onions.

turkey chili with cornbread... 55 minutes

the goods:

chili:

4 slices thick-cut bacon, diced small

2 medium yellow onions, diced small

1 large red bell pepper, stemmed, seeded, and diced small

1 and 1/2 pounds ground turkey

3 tablespoons chili powder

2 teaspoons ground cumin

1 tablespoon chopped garlic

2 teaspoon dried oregano

1 can (14.5 ounces) diced tomatoes

2 cans (15.5 ounces each) pinto beans, rinsed and drained

cornbread:

1/2 cup butter

2/3 cup sugar

2 large eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup flour

1/2 teaspoon salt

In a large Dutch oven or other heavy pot, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, about 8 minutes. Add onions and bell pepper and cook, stirring occasionally, until vegetables soften, 3 minutes. Add turkey, chili powder, cumin, garlic, and oregano and cook, breaking up meat with a wooden spoon, until cooked through and lightly browned, 6 to 8 minutes. Season with salt and pepper.

Add tomatoes and juice, beans, and 2 cups water. Bring to a boil. Reduce to a rapid simmer, partially cover, and cook, stirring occasionally, until sauce thickens, 20 minutes.

Meanwhile, make the cornbread: Preheat oven to 375 degrees. Grease and 8-inch square pan. Melt butter in a large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir mixture into pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into prepared pan. Bake  for 30 to 40 minutes, or until a toothpick inserted in center comes out clean.

Serve chili with warm cornbread and don't forget the butter and honey!

catfish po'boy with light tartar sauce... 20 minutes

the goods:

4 catfish fillets

3 tablespoons Creole seasoning

1 baguette cut into 4 pieces and split, or 4 hoagie rolls

thinly sliced iceberg lettuce, for serving

dill pickle slices, for serving

1 large tomato, thinly sliced

light tartar sauce:

2 tablespoons finely chopped dill pickle

2 tablespoons finely chopped red onion

2 teaspoons Dijon mustard

2 teaspoons fresh lemon juice

2 tablespoons mayonnaise

1/2 cup plain Greek yogurt

Heat broiler, with rack in second highest position. Place a broilerproof wire rack in a rimmed baking sheet. Arrange fish on rack and sprinkle evenly with Creole seasoning. Broil until fish is opaque throughout and seasoning is deep golden and crisp at edges, about 12 minutes.

Meanwhile, make tartar sauce in a small bowl, by stirring together pickle, onion, mustard, lemon juice, mayonnaise, and Greek yogurt. Season with salt and pepper. Refrigerate until ready to use.

Remove fish from oven and toast bread until broiler, about 2 minutes. Layer fillets on bottom halves of bread and top with lettuce, pickles, and tomato. Spread tartar sauce on top halves of bread and sandwich.

un-fried crispy chicken... 50 minutes, plus marinating

the goods:

1 quart buttermilk

1 and 1/2 teaspoons poultry seasoning

2 tablespoons salt

1 teaspoon ground pepper

3 pounds skinless chicken pieces, breasts halved crosswise, if using

4 cups rice crispy cereal

In a large glass bowl, whisk together buttermilk, poultry seasoning, salt, and pepper. Submerge chicken in buttermilk mixture, cover, and refrigerate 3 hours (or up to overnight).

Preheat oven to 425 degrees. Place an ovenproof wire rack in a rimmed baking sheet. In a food processor, pulse cereal until coarse crumbs form; transfer to a wide shallow dish. Working with one piece at a time, lift chicken from buttermilk mixture, letting excess drip off, and roll in crumbs, lightly pressing to adhere until evenly coated. Arrange chicken on rack (pieces should not touch) and bake until coating is golden and chicken is cooked through, 35 to 40 minutes.

toasted turkey sandwich with quick cucumber pickles... 35 minutes

the goods:

1 country-style round bread loaf, sliced horizontally, insides scooped out

1/3 cup tapenade

1/2 pound deli turkey, thinly sliced

1 small zucchini, thinly sliced

1 large tomato, thinly sliced

4 ounces provolone, thinly sliced

1 medium cucumber, cut lengthwise into thin wedges

1/4 cup rice vinegar

2 tablespoons sugar

Preheat oven to 350 degrees. Cover inside of both bread halves with an even layer of tapenade. Arrange turkey on bottom half of bread. Top with zucchini, tomato, and cheese. Sandwich with top half of bread and wrap tightly in foil. Place on a rimmed baking sheet and bake until bread is toasted and cheese is melted, 25 to 30 minutes.

Meanwhile, in a large bowl, toss cucumber with vinegar and sugar; season with salt and pepper. Let sit at room temperature, 20 minutes.

Unwrap sandwich and cut into 4 wedges with a serrated knife. Serve with pickled cucumbers.

classic fried chicken... 45 minutes (plus marinating)

the goods:

1 and 1/4 cups all-purpose flour

2/3 cup cornstarch

1 quart buttermilk

1 chicken, cut into 10 pieces

3 cups vegetable oil

In a wide shallow dish or pie plate, whisk together flour, cornstarch, 2 teaspoons salt, and 1/4 teaspoon pepper. Transfer 1 and 1/4 cups flour mixture to an air-tight container; set aside. In a large glass bowl, whisk together buttermilk, 2 tablespoons salt, and 3/4 teaspoon pepper. Dredge chicken in flour mixture, then submerge in buttermilk mixture. Cover and refrigerate 3 hours (or up to overnight).

Place a wire rack over paper towels. In a large cast-iron skillet, heat oil to 350 degrees over medium. Transfer reserved flour mixture to a wide, shallow dish. In batches, lift chicken from from buttermilk, letting excess drip off, and dredge in flour mixture. Fry chicken until golden brown and cooked through, 15-20 minutes per batch, flipping once (adjust heat if browning too quickly). With tongs, transfer chicken to rack to drain, 5 minutes, then serve.