smothered pork chops with cornbread... 1 hour

My 20-month old devoured the kale first and then said, "mo ka-o pease!"

 

the goods:

 

1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish

1 cup fine yellow cornmeal

1 cup plus 2 tablespoons all-purpose flour, divided

4 teaspoons baking powder

1 and 1/4 cup whole milk

1 large egg, lightly beaten

4 bone-in pork chops, 3/4-inch thick (mine looks wimpy because my husband prefers the thin ones)

1 medium white onion, sliced

1 and 1/2 cups chicken or vegetable broth

1 bunch kale, tough stems and ribs removed, leaves cut into pieces

 

Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to a baking dish and bake until toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on wire rack.

 

Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside cornbread.

lighter chicken cordon bleu... 20 minutes

 

the goods:

 

1/2 cup panko

1/4 cup plus 1 teaspoon olive oil, divided, plus more for brushing

3 tablespoons red-wine vinegar

1 tablespoon plus 2 teaspoons Dijon mustard, divided

sugar

8 chicken cutlets

8 slices Canadian bacon

4 ounces sliced white cheddar

5 ounces tender baby lettuces, such as spring mix (5 cups)

 

Heat broiler. In a small bowl, mix together panko and 1 teaspoon oil until coated. In a small jar, combine vinegar, 1 tablespoon mustard, remaining 1/4 cup oil, and a pinch of sugar; shake to combine. Season chicken with salt and pepper. On a rimmed baking sheet, make 4 stacks, sandwiching Canadian bacon and cheddar between 2 cutlets. Brush tops with oil, season with salt and pepper, and broil until golden and cooked through, 7 minutes. Spread each stack with 1/2 teaspoon mustard and sprinkle with panko. Broil until panko is golden and toasted, 1 to 2 minutes.

 

Toss lettuces with dressing to taste (you won't need all of it), season with salt and pepper, and serve alongside chicken.

smoky-chicken tacos... 25 minutes

 

the goods:

 

3/4 pound frozen breaded chicken tenders

2 cups coleslaw mix or shredded cabbage

2 tablespoons mayonnaise

1 tablespoon lime juice, plus wedges for serving

1/2 teaspoon chopped chipotle in adobo

flour tortillas, warmed

1/2 cup fresh cilantro leaves

 

Cook chicken tenders according to package instructions. Meanwhile, combine coleslaw mix, mayonnaise, lime juice, and chipotle; season with salt and pepper.

Top each tortilla with chicken, slaw, and cilantro. Serve with lime wedges.

buffalo chicken pizza... 30 minutes

 

the goods:

 

1 pound pizza dough, thawed if frozen (I used whole wheat)

2 tablespoons unsalted butter, melted

1/4 cup plus 2 tablespoons cayenne-pepper sauce, such as Frank's, divided

3/4 pound frozen breaded chicken tenders, cut into 1-inch pieces

1/2 cup shredded Monterey Jack cheese

1/4 cup crumbles blue cheese

1 stalk celery, thinly sliced

1 small carrot, shredded

 

Preheat oven to 500 degrees. On a rimmed baking sheet, stretch or roll dough into a 11-by-15-inch oval. Combine butter and 1/4 cup hot sauce; brush on dough, leaving a 1-inch border. Top with chicken. Bake until chicken is cooked through and crust is deep golden brown, 18 minutes (only 15 minutes for whole wheat... I overdid mine a bit).

Remove pizza from oven, drizzle with remaining 2 tablespoons hot sauce, and sprinkle with Monterey Jack cheese. Bake until cheese is melted, 4 minutes more. Transfer to a cutting board and top with blue cheese, celery, and carrot.

hasslebeck potatoes... 1 hour

 

the goods:

 

Yukon gold potatoes

5 cloves garlic, minced

6 tablespoons olive oil

salt

pinch of paprika

4 tablespoons grated Parmesan

chopped chives for garnish

 

Preheat oven to 425 degrees.

Slice potatoes crosswise at 1/8-inch intervals, cutting to within 1/4-inch of the bottom. Be careful not to slice all the way through. The potato will fan as it bakes.

Combine olive oil, garlic, salt, paprika, and Parmesan cheese in a small bowl.
Lay the potatoes on a baking sheet. Carefully insert pinches of mixture in between slits. Rub the outside of the potatoes with residual oil.

Bake for about 40-45 minutes. The inside should be cooked through and the outside of the potato should be crispy.

Garnish with additional Parmesan and chives.

pepperoni pasta bake... 50 minutes

 

the goods:

 

2 and 1/2 cups part-skim ricotta (20 ounces)

1 and 1/4 cup grated zucchini (from 1 medium zucchini)

1/3 cup chopped fresh basil leaves, plus more for serving

1 large egg, beaten

3 cups marinara, divided

28 jumbo pasta shells, cooked according to package instructions

26 small pepperoni slices

3/4 cup shredded mozzarella

 

Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/4 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broilerproof baking dish.

 

Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella.

 

Cover with foil and bake until sauce is bubbling, about 30 minutes.

 

Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes.

 

Top with additional basil and serve.

red-beans-amd-rice soup... 1 hour

 

the goods:

 

2 tablespoons olive oil

1 medium white onion, diced small

1/2 medium green bell pepper, diced small

2 cloves garlic, minced

4 teaspoons Cajun seasoning

5 cup chicken broth (use vegetable broth for vegetarian)

3 cans (15.5 ounces each) kidney beans, rinsed and drained

1/3 cup basmati rice

2 scallions, thinly sliced

 

In a large pot, heat oil over medium-high. Add onion and bell pepper and saute' until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt and pepper. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to the top.

Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes.

chicken-pot-pie pasta... 30 minutes

 

the goods:

3/4 pound penne (I used whole wheat)

1/3 pound green beans, trimmed and cut into 1-inch pieces

3 tablespoons unsalted butter

1 small yellow onion, minced

1 stalk celery, thinly sliced

2 carrots, diced medium

1/4 cup all-purpose flour

2 cups chicken broth

2 cups diced cooked chicken

In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add green beans and cook 3 minutes, then drain.

 

Meanwhile, in a large saucepan, melt butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, then bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken and season with salt and pepper. Stir pasta into chicken mixture.