creamy cajun chicken pasta... 30 minutes

the goods:

2 boneless skinless chicken breasts (depending on size)

2 tablespoons olive oil, divided

1 pound dry linguine pasts

2 tablespoons butter

1 garlic clove, minced

3 tablespoons flour

1 and 1/2 cups milk

1/2 cup heavy cream

1/3 cup shredded Parmesan cheese

1 red bell pepper, sliced into thin strips, then strips halved

1 yellow bell pepper, sliced into thin strips, then strips halved

1/2 red onion, sliced into thin strips

2 cups sliced button mushrooms

fresh parsley

additional Parmesan for garnish

Cajun seasoning:

2 and 1/2 teaspoons paprika

2 teaspoons salt

2 teaspoons garlic powder

1 and 1/4 teaspoons dried oregano

1 and 1/4 teaspoons dried thyme

1 teaspoon onion powder

1 teaspoon black pepper

1/2 teaspoon cayenne

In a small bowl, whisk together Cajun seasoning; set aside. 

Heat a grill to medium-high heat. Brush chicken with 1 tablespoon olive oil and sprinkle with 2 teaspoons Cajun seasoning (about 1/2 teaspoon per side). Grill chicken until cooked through, about 8-10 minutes, rotating once halfway through. Transfer to a plate and cover with foil and allow to rest 5 minutes before slicing into thin strips.

Boil pasta in salted water according to package instructions. Reserve 1/3 cup pasta water before draining.

In a medium saucepan, melt butter over medium heat. Stir in garlic and flour and cook 1 minute, whisking constantly. While whisking, slowly pour in milk and whisk until sauce is smooth and lump free. Stir in 3 teaspoons Cajun seasoning. Bring mixture to a boil, stirring constantly, then reduce heat to low. Stir in Parmesan and cream and cook until cheese has melted. Remove from heat and set aside.

Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, add red and yellow peppers and red onion and saute 2 minutes. Add 1 teaspoon Cajun seasoning and mushrooms and saute 2 minutes longer.

Toss drained pasta with sauce mixture, adding reserved pasta water to thin it out as needed. Toss in pepper mixture and chicken. Serve sprinkled with parsley and Parmesan and additional Cajun seasoning as needed.

jumbo enchiladas... 8 hours

the goods:

meat:

4 pounds of beef (cheap cuts of meat work well for this)

2 tablespoons olive oil

1 onion, chopped

3 cans (7 ounces each) diced green chiles

2 tablespoons chili powder

2 tablespoons cumin

2 tablespoons garlic powder

1 bottle (5 ounces) hot pepper sauce (I used Frank's)

1/4 cup water

enchiladas:

4 cups shredded pepper jack or monterey jack cheese

10 flour tortillas, burrito size

desired toppings: avocado, sour cream, chopped tomato, cilantro

sauce:

1 tablespoon olive oil

1/2 cup minced onions

3 garlic cloves, minced

3 cans (8 ounces each) tomato sauce

2 cans (4 ounces each) chopped green chiles

2 tablespoons chili powder

1 tablespoon cumin

a few dashes of hot sauce

Trim the meat of excess fat, and season well with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place the meat in the hot skillet and sear it quickly on all sides. Transfer meat to a slow cooker and top with the chopped onion. Pour in green chiles, and add chili powder, cumin, garlic powder, and hot pepper sauce. Cover and cook on low for 8 hours. Transfer the meat to a bowl and shred it using two forks.

To make the enchilada sauce, heat olive oil in a saucepan and saute onions until soft and translucent. Add garlic and saute until fragrant, about 1 minute. Stir in the tomato sauce, green chiles, chili powder, cumin, and hot sauce. Cook over medium heat for 10 minutes, stirring often.

Preheat oven to 350 degrees. Pour a small amount of enchilada sauce in the bottom of a 9x13-inch pan, just enough to cover the bottom. Lay out a tortilla, fill with meat and cheese, and roll up like a burrito. Place seam side down in the baking pan. Repeat with remaining tortillas and meat. Cover completely with remaining sauce, and sprinkle with remaining cheese. Bake uncovered for 25-30 minutes. Let cool about 10 minutes before serving up with your favorite toppings.

chicken pot pie crescent braid... 40 minutes

the goods:

seamless crescent roll dough

breast meat from 1 rotisserie chicken, shredded

1 cup frozen peas and carrots mix

1/2 cup cream of chicken soup

4 ounces cream cheese

1/2 cup shredded cheddar cheese

Preheat oven to 375 degrees. In a large bowl combine frozen veggies, cheddar cheese, and chicken. In a separate bowl mix together the cream cheese and cream of chicken soup and add it to the chicken mixture. Spread the crescent dough out on a piece of parchment paper and place on a baking sheet. Leaving 3 inches in the middle, make cuts down the side of the dough an inch apart on both sides. Spread the chicken mixture down the middle of the dough. Take a strip of dough from one side and fold it across the dough at a slight angle. Then take a strip from the opposite side and cross it. continue alternating sides until completely "braided". Pinch the ends of the dough to keep fillings from leaking out during baking. Bake for 20-25 minutes or until the top is nice golden brown. Let cool 10 minutes before slicing and serving seasoned with pepper.

crescent pizza rolls...20 minutes

the goods:

2 cans refrigerated crescent roll dough

1 cup marinara sauce

2 cups shredded mozzarella cheese

shredded Parmesan cheese, for sprinkling

pepperoni slices (or other fillings)

Preheat oven to 375 degrees. Separate crescent rolls into triangles. Spread a thin layer of pizza sauce evenly over each triangle; top with mozzarella and other toppings. Roll up each crescent triangle, starting at the wide end; place on a baking sheet lined with parchment paper. Sprinkle with Parmesan. Bake for 13-15 minutes or until golden brown.

chicken enchilada rice casserole... 50 minutes

the goods:

1 rotisserie chicken, breast meat removed and shredded, carcass discarded

2 cups basmati rice

2 cans (10 ounces each) red enchilada sauce

1 can (16 ounces) refried beans

1 cup shredded white cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (11 ounces) corn kernels

sour cream, chopped tomatoes, chopped avocado, and cilantro, for serving

Cook rice according to package instructions using 4 cups water and 1/4 cup butter. 

Preheat oven to 350 degrees. Combine the two cheeses.

In a large bowl mix the shredded chicken with the enchilada sauce, refried beans, and half the cheese. Add rice, season with salt and pepper and mix well. Pour mixture into a casserole dish. Top with corn and sprinkle with remaining cheese.

Bake for 20-30 minutes or until cheese melts and is bubbly. 

Garnish with cilantro. Serve with sour cream, chopped tomatoes, chopped avocado, and additional cilantro.

crockpot chicken parmesan... 4 hours

the goods:

4-6 boneless, skinless chicken breasts

2 tablespoons olive oil, divided

1 medium onion, diced

1 can (6 ounces) tomato paste

4 cloves garlic, minced

1 teaspoon dried oregano

1/8 teaspoon red pepper flakes

1 can (28 ounces) fire-roasted diced tomatoes, drained

1 tablespoon cornstarch

1 tablespoon water

1 and 1/2 cup shredded mozzarella

1/2 cup grated Parmesan

2 tablespoons chopped fresh basil

1/2 cup panko crumbs

1 tablespoon minced fresh parsley

spaghetti noodles (I used whole wheat), cooked according to package instructions

Heat 1 tablespoon of oil in a nonstick skillet over medium-high heat. Add onion, tomato paste, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until onions are softened, about 4 minutes.

Transfer onion mixture to a lightly greased crock-pot and stir in drained diced tomatoes. Dissolve the cornstarch in the 1 tablespoon of water and  stir it into the tomato sauce.

Season chicken with salt and pepper and lay them on top of the tomato mixture so they are shingled. Cover and cook on low for 3-4 hours

Mix together mozzarella and half of the Parmesan cheese. Sprinkle cheese mixture over the chicken, place the lid back on and let it sit in the turned-ff crock pot for 15 minutes to melt the cheese.

Combine panko crumbs and 1 tablespoon olive oil in a nonstick pan over medium heat. Cook until nicely toasted, stirring frequently. Transfer panko crumbs to a bowl to cool and then add in remaining Parmesan cheese, basil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. 

To serve, place drained pasta on a platter, pour sauce on top. Gently lay chicken breasts on top and sprinkle the bread crumb mixture on top of the cheese.

caprese grilled cheese... 15 minutes

the goods:

sliced sourdough bread

softened butter, for spreading

mozzarella cheese, sliced

sliced tomato

basil leaves

Italian seasoning

Butter outside of bread slices and sprinkle with Italian seasoning. Place one slice of bread, butter-side down in a pan over medium heat. Layer cheese, tomato, season tomato with salt and pepper, basil, and another slice of cheese. Place remaining bread slice on top butter-side up. Cook until bread is toasted and cheese is melted, flipping once. About 2-3 minutes per side. Slice and serve with tomato soup and Caesar salad.

mongolian beef... 45 minutes

the goods:

2 pounds flank steak

1/2 cup cornstarch

1/2 cup vegetable oil

1 cup white rice, cooked according to package instructions

sauce:

2 tablespoons vegetable oil

1 cup soy sauce

1 cup brown sugar

4 cloves garlic, minced

1 cup water

3 green onions, chopped

Slice the steak into small, thin pieces against the grain. In a large zip-top bag combine the cornstarch and beef slices. Seal the back and shake well to coat all the beef in cornstarch. Refrigerate until ready to use.

In a small saucepan add the oil, soy sauce, brown sugar, garlic, and water. Stir and cook over medium heat until sauce is thickened and reduced, then set aside.

In a nonstick skillet, or wok, heat oil. When the oil is hot, add the beef and cook until browned. You may need to do this in 2 batches. Drain oil from pan and then pour sauce over beef. Stir and cook for a couple more minutes until incorporated. Serve over rice and garnish with green onions.

new england crab melts... 20 minutes

the goods:

3 roasted red peppers (from a jar), drained

juice of 1 lemon

1 teaspoon hot sauce

3 tablespoons olive oil

12 ounces fresh lump crab meat

2 teaspoons seafood seasoning (such as Old Bay)

2 celery ribs, finely chopped

1 tablespoon celery leaves, finely chopped

3 scallions, finely chopped

4 english muffins, split

softened unsalted butter, for spreading

2 cups spinach leaves

2 cups grated Monterey Jack cheese

Place the peppers in the bowl of a food processor and season with salt and pepper. Add the lemon juice and hot sauce, then put the lid on and turn on the processor. Add the olive oil in a thin stream and process until smooth.

Preheat the broiler. Using your fingers, check the crab meat for any pieces of shell. In a medium sized bowl, combine the crab and seafood seasoning. Add the celery, celery leaves, and scallions to the crab and toss with the red pepper dressing.

Toast the english muffins under the broiler, then lightly butter them. Top each muffin half with spinach leaves, then a scoop of crab salad. Pat down the salad a bit, then top with some shredded cheese and return to the broiler to melt the cheese, about 1-2 minutes. Remove and serve immediately.

italian pot roast with parmesan risotto... 8 hours

the goods:

1 pot roast, 3 pounds

1 tablespoon dried onion flakes

2 tablespoons minced garlic

1 packet (1 and 1/4 ounce) au jus mix

1 packet (1 ounce) dried Italian salad dressing mix

2 teaspoons black pepper

1 pinch cayenne

1 and 1/2 cups tomato juice

risotto:

2 teaspoons olive oil

46 ounces chicken broth, warmed

1 pound arborio rice

3 ounces grated Parmesan

1 teaspoon onion powder

Place roast in a slow cooker. Whisk together remaining ingredients and pour over roast. Cover and cook on low for 8-12 hours or on high for 4-5 hours.

In a large skillet, evenly coat rice with olive oil. Add 1 cup of heated broth, stirring continually. Maintain a slow bowl and continue adding 1 cup of broth at a time, stirring continually, until absorbed. When all the broth is absorbed, add cheese, onion powder, and black pepper to taste. 

Serve roast over Parmesan risotto garnished with Parmesan and minced fresh parsley.

steak fajita salad... 1 hour

the goods:

2 tablespoons olive oil, divided

1 onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

1 orange bell pepper, cored, seeded, and thinly sliced

1 green bell pepper, cored, seeded, and thinly sliced

1 large head of romaine lettuce, chopped

1 avocado, halved, seeded, peeled, and thinly sliced

barbecue sauce, for serving

tortilla strips, for serving

cilantro leaves, for serving

cilantro-lime dressing:

1 cup loosely packed cilantro

1/2 cup sour cream

2 tablespoons mayonnaise

2 cloves garlic

juice of 1 lime

pinch of salt

1/4 cup olive oil

2 tablespoons apple cider vinegar

steak:

1/4 cup olive oil

2 garlic cloves, minced

juice of 1 lime

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon onion powder

2 pounds flank steak

Marinate the steak: In a large zip-top bag, combine olive oil, garlic, lime juice, cumin, chili powder, oregano, and onion powder. Season steak with salt and pepper then add to bag. Smoosh around to coat steak entirely with marinade. Marinate at least 30 minutes, or if you do it earlier in the day, refrigerate it and turn it over occasionally.

Make the dressing: In the bowl of a food processor, combine the cilantro, sour cream, mayonnaise, garlic, lime juice and salt. With the motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.

Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Working in batches, cook steak, flipping once. About 5 minutes per side for medium-rare (depending on thickness). Remove from heat and let rest 10 minutes before thinly slicing across the grain.

Add onion to skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining tablespoon olive oil in pan and add bell peppers. Cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.

To assemble the salad, arrange romaine lettuce on plates and top with onions, peppers, steak, and avocado. Drizzle with dressing and barbecue sauce and top with tortilla strips and additional cilantro.

roasted red pepper alfredo... 20 minutes

the goods:

12 ounces linguine

2 tablespoons olive oil

2 cloves garlic, minced

1 onion, diced

1/2 cup milk

1/2 cup heavy cream

4 ounces cream cheese, cut into chunks

1/2 cup grated Parmesan, plus more for garnish

1 jar (12 ounces) roasted red peppers, drained and chopped

In a large pot of boiling salted water, cook pasta according to package instructions, drain well.
Heat olive oil in a large saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 3-5 minutes. Stir in milk, heavy cream, cream cheese, and Parmesan until cheese melts, about 1-2 minutes. Add red peppers. Puree with an immersion blender, or transfer to a blender and carefully puree half at a time. Combine pasta and sauce in a large bowl and toss to combine. Season generously with salt and pepper. Garnish with Parmesan and minces fresh parsley.