what's for dinner?

shredded beef chuck roast sandwiches... 6 hours and 20 minutes

2012-01-24T09:36:00.000-06:00

the goods:

3 pounds beef chuck roast, cut into 3 equal pieces

1 head garlic, cloves smashed and peeled

1 tablespoon dried oregano

1 teaspoon dried rosemary

4 cups low-sodium beef broth

Hawaiian rolls, for serving

barbecue sauce, for serving

In a 5-to-6-quart slow cooker, combine beef, garlic, oregano, rosemary, and broth. Season with salt and pepper.

Cover and cook on high until beef is tender and can be pulled apart with a fork, 6 to 7 hours.

Remove beef from cooking liquid; using two forks, shred beef. Serve on sliced Hawaiian rolls topped with barbecue sauce.

pork shoulder roast with tomatoes... 2 hours and 15 minutes

2012-01-21T21:32:00.000-06:00

the goods:

3 pounds boneless pork shoulder roast, tied and patted dry

2 tablespoons extra-virgin olive oil

1 large yellow onion, thinly sliced

2 garlic cloves, minced

2 pints cherry tomatoes

2 and 1/2 cups low-sodium chicken broth

2 tablespoons red-wine vinegar

4 teaspoons paprika

Preheat oven to 350 degrees. Season pork with salt and pepper. In a large Dutch oven or other heavy pot, heat 1 tablespoon oil over medium-high. Add pork, fat side down, and cook, turning until browned on all sides, 8 minutes. Transfer pork to a plate. Pour off fat, return pot to medium-high, and add 1 tablespoon oil. Add onion; cook until translucent, 5 minutes. Add garlic; cook until fragrant, 30 seconds. Add tomatoes; season with salt and pepper. Add broth and vinegar and cook, stirring and scraping up browned bits.

Return pork to pot with juices; sprinkle with paprika.

Bring mixture to a boil over high. Cover, transfer to oven, and cook 1 hour.

Remove from oven; with tongs, flip pork. Return to oven and cook, uncovered, until tender, 1 hour, basting pork with juices every 15 minutes.

Transfer pork to a cutting board; let rest 15 minutes. Slice pork and serve with sauce.

buttermilk-cornmeal drop biscuits with honey butter... 30 minutes

2012-01-19T09:39:00.000-06:00

the goods:

1 and 1/2 cups all-purpose flour

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature

1 cup buttermilk

5 tablespoons honey

Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt. With a pastry cutter, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining. In a small bowl, whisk together buttermilk and 3 tablespoons honey. Add to flour mixture and stir with a fork until dough just comes together. (Dough will be slightly sticky; do not overmix.) With two large spoons, drop 10 mounds of dough, 2 inches apart, on a parchment-lined baking sheet.

Bake until biscuits are golden, 15 to 20 minutes. Transfer biscuits on parchment to wire rack and let cool. Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with warm biscuits.

vegetable-bean soup... 50 minutes

2012-01-17T09:30:00.000-06:00

the goods:

2 tablespoons extra-virgin olive oil

2 medium carrots, diced small

1 medium yellow onion, diced small

3 garlic cloves, minced

1 teaspoon dried thyme

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

1 can (28 ounces) diced tomatoes

4 cups low-sodium vegetable broth

1/4 cup chopped fresh parsley

grated Parmesan, for serving

In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Ladle soup into bowls and serve with Parmesan.

steak sandwich wrap... 25 minutes

2012-01-14T15:55:00.003-06:00

the goods:

6 slices bacon

1/2 cup low-fat plain Greek yogurt

1 ounce Parmesan, shredded (1/2 cup)

2 piece lavash flatbread or sandwich wraps

4 teaspoons Dijon mustard

1 leftover cooked steak, thinly sliced

1/2 red onion, thinly sliced

1 cup baby spinach

In a large skillet, cook bacon over medium-high until fat is rendered and bacon is crisp, 8 minutes. Transfer to paper towels to drain. Pour off all but 1 tablespoon fat from skillet. Add onion, and cook until onion caramelizes, about 10 minutes. Meanwhile, in a small bowl, stir together yogurt and Parmesan; season with salt.

Spread yogurt mixture over half of each lavash piece. Spread mustard on other half. Layer steak, bacon, onion, and spinach on each lavash piece and roll up. Cut each roll in half.

steak au poivre with roasted fingerling potatoes... 45 minutes

2012-01-12T15:44:00.000-06:00

the goods:

3/4 pound fingerling or other small potatoes, halved lengthwise

2 tablespoons extra-virgin olive oil

3/4 cup crushed black peppercorns

3 boneless New York strip steaks, excess fat trimmed

1 tablespoon unsalted butter

1/4 cup dry white wine, such as Sauvignon Blanc

3/4 cup heavy cream

1/2 teaspoon Dijon mustard

chopped fresh parsley, for serving

Preheat oven to 425 degrees. Place potatoes on a rimmed baking sheet and toss with 1 tablespoon oil, season with salt. Roast until golden brown and crisp, about 35 minutes, flipping halfway through.

Meanwhile, spread peppercorns on a large plate. Season steaks with salt, then press into pepper, coating both sides. In a large skillet, heat 1 tablespoon oil and butter over high. In 2 batches, cook steaks until medium-rare, about 10 minutes, flipping once. Let rest on a cutting board, 5 to 10 minutes.

Discard fat from skillet, lightly wipe with a paper towel to remove any loose pepper, and heat over medium. Add wine and cook, stirring and scraping up browned bits with a wooden spoon, until wine is reduced by half, about 2 minutes. Add cream and cook until sauce coats back of spoon, about 4 minutes. Stir in mustard and season with salt.

Refrigerate 1 steak for dinner tomorrow. Slice remaining steaks against the grain, divide among plates, and top with sauce.

Serve with potatoes and parsley.

slow-cooker garlic chicken with couscous... 4 hours

2012-01-10T17:41:00.000-06:00

the goods:

3 to 4 split chicken breasts, bone-in, skin-on, patted dry

1 tablespoon extra-virgin olive oil

1 medium yellow onion, halved and thinly sliced

6 garlic cloves, halved

2 teaspoons dried thyme

1 cup dry white wine, such as Sauvignon Blanc

1/3 cup all-purpose flour

1 coup couscous

chopped fresh parsley, for serving

Season chicken with salt and pepper. In a large skillet, heat oil over medium-high. In batches, cook chicken, skin side down, until skin is golden brown, about 4 minutes.

Combine onion, garlic, and thyme in a 5-t-6-quart slow cooker and season with salt and pepper. Top with chicken, skin side up, in a tight layer. In a small bowl, whisk together wine and flour until smooth and add to slow cooker. Cover and cook on high until chicken is tender, about 3 and 1/2 hours (or 7 hours on low).

Cook couscous according to package instructions. Serve chicken and sauce over couscous, sprinkled with parsley.

sweet and sour glazed chicken wings... 50 minutes

2011-12-22T15:57:00.000-06:00

the goods:

3 pounds chicken drumettes

4 cups pomegranate juice

1/4 cup light-brown sugar

2 teaspoons chili powder

1/4 teaspoon cayenne pepper

Preheat oven to 450 degrees. Arrange chicken wings in a single layer on a rimmed baking sheet; season with salt and pepper. Bake until deep golden brown, crisp, and cooked through, 45 to 50 minutes, flipping chicken halfway through.

Meanwhile in a medium saucepan, combine pomegranate juice, brown sugar, and 1 teaspoon salt. Bring to a boil over high and cook until mixture is reduced by three-quarters (it should coat the back of a spoon), 35 to 40 minutes. Stir in chili powder and cayenne pepper.

Transfer wings to a large bowl, add pomegranate glaze, and toss until coated.

glazed salmon with brown rice and steamed broccoli... 25 minutes

2011-12-20T15:41:00.000-06:00

the goods:

2 teaspoons vegetable oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 garlic clove, minced
1/4 teaspoon red-pepper flakes
2 tablespoons apricot jam
2-3 skin-on salmon fillets
broccoli florets
cooked brown rice, for serving

Heat broiler, with rack in middle position. In a small bowl, combine oil, soy sauce, vinegar, garlic, red-pepper flakes, and jam.

Place salmon on a foil-lined rimmed baking sheet lightly coated with cooking spray. Brush salmon with jam mixture and broil until fish is opaque throughout, about 10 minutes.

Meanwhile, cook rice according to package instructions and set a steamer basket in a saucepan with 2 inches simmering water. Add broccoli, cover, and steam until crisp-tender, 5 minutes.

slow-cooker chicken mole... 4 hours and 30 minutes

2011-12-16T15:28:00.000-06:00

the goods:

4 pounds boneless, skinless chicken thighs
1 can (28 ounces) whole tomatoes
1 medium yellow onion, roughly chopped
2 dried ancho chiles, stemmed
1 large chipotle chile in adobo sauce
1/2 cup sliced almonds
1/4 cup raisins
3 ounces bittersweet chocolate, finely chopped
3 garlic cloves, smashed and peeled
3 tablespoons extra-virgin olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
fresh cilantro leaves and sour cream, for serving

Season chicken thighs with salt and place in a 5-to-6-quart slow cooker. In a blender, puree tomatoes, onion, ancho and chipotle chiles, almonds, raisins, chocolate, garlic, oil, cumin, and cinnamon until smooth. Add tomato mixture to slow cooker, cover, and cook on high until chicken is tender, 4 hours (or 8 hours on low). Serve chicken and sauce over rice topped with cilantro and sour cream.

chicken and grape salad... 25 minutes

2011-12-14T15:28:00.000-06:00

the goods:

8 slices bacon, cut into 1/2-inch pieces

1 rotisserie chicken

1/3 cup low-fat plain yogurt

2 ounces blue cheese, crumbled (1/2 cup)

3 tablespoons finely chopped chives

1 garlic clove, minced

6 ounces red-leaf lettuce, torn into bite-size pieces

1 cup seedless red grapes, halved

In a medium skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, about 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain.

Meanwhile, shred the chicken, discarding skin and bones.

In a medium bowl, mash together yogurt and cheese with a fork. Stir in chives and garlic and season with salt and pepper. Add milk until you reach desired consistency.

In a large bowl, toss together chicken, bacon, lettuce, and grapes. Divide among plates and serve with yogurt dressing.

leftover turkey pot pie... 1 hour

2011-12-06T21:13:00.000-06:00

Thanksgiving leftover solution!

the goods:

6 slices bacon, cut crosswise into 1-inch pieces

3 leeks (white and light-green parts only), halved lengthwise, rinsed well, and sliced

1 tablespoon chopped fresh thyme leaves

3 tablespoons all-purpose flour

1 and 3/4 cups low-sodium chicken broth

3/4 pound leftover turkey meat, skin removed, cut into bite-sized pieces (3 cups)

1 cup frozen peas

4 cups leftover mashed potatoes

Preheat oven to 400 degrees, with rack in upper third. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes; with a slotted spoon, transfer to paper towels to drain. Add leeks and thyme to skillet and season with salt and pepper. Cook, stirring often, until leeks are golden brown and softened, about 10 minutes. Sprinkle flour over leeks and cook, stirring, until flour is pale golden, about 2 minutes. Stir in broth and simmer until thickened, 4 minutes. Stir in turkey, peas, and bacon. Season with salt and pepper.

Transfer turkey mixture to six broiler-proof 8-ounce ramekins or a 2-quart baking dish; set on a rimmed baking sheet. Spread potatoes over turkey mixture. Bake until filling is bubbling and potatoes are golden in spots, 20 minutes. Heat broiler, with rack in top position. Broil until potatoes are evenly golden, 2 to 3 minutes. Let cool 10 minutes.

crispy chicken and apple salad... 30 minutes

2011-11-28T21:29:00.000-06:00

the goods:

1/4 cup all-purpose flour

1 large egg

1 cup panko

2 boneless, skinless chicken breasts, pounded flat

2 tablespoons extra-virgin olive oil

1/4 cup buttermilk

2 tablespoons mayonnaise

1 tablespoon white-wine vinegar

1 tablespoon chopped fresh parsley

1 large head red leaf lettuce, torn into bite-size pieces

2 apples, such as Gala or Honeycrisp, cored and cut into thin wedges

1/2 cup dried cranberries

On a plate, season flour with 1/4 teaspoon salt. In a shallow dish, whisk egg with 1 tablespoon water. On another plate, season panko with 1/2 teaspoon salt and 1/4 teaspoon pepper. Pat chicken dry. Dredge chicken in flour, then dip in egg, letting excess drip off. Coat with panko, pressing gently to adhere.

In a large nonstick skillet, heat oil over medium. Add chicken; cook until golden brown and cooked through, 8 to 10 minutes total, flipping once. In a small bowl, whisk buttermilk, mayonnaise, vinegar, and parsley; season with salt and pepper. Arrange lettuce, apples, and cranberries on a platter. Slice chicken, add to platter, and drizzle with dressing.

pork lo mein... 35 minutes

2011-11-20T14:26:00.000-06:00

the goods:

3/4 pound lo mein noodles
4 teaspoons vegetable oil
9 garlic cloves, minced
2 tablespoons minced peeled fresh ginger
1/2 pound cremini or button mushrooms, trimmed and thinly sliced
1 red bell pepper, stemmed, seeded, and thinly sliced
6 ounces snow peas, trimmed and thinly sliced lengthwise
reserved pork tenderloin, cut into thin strips
3 tablespoons soy sauce
1 tablespoon toasted sesame oil

Cook noodles according to package instructions; drain. In a large skillet or wok, heat 3 teaspoons vegetable oil over medium-high. Add garlic and ginger and cook, stirring, until fragrant and golden, about 1 minute. Add 1 teaspoon vegetable oil and mushrooms and cook, stirring constantly, until beginning to soften, 4 minutes.

Add bell pepper and cook until crisp-tender, 3 minutes. Add snow peas and cook until crisp and bright green, 2 minutes. Add noodles, pork, and soy sauce and cook, stirring constantly, until noodles are coated with sauce and pork is warmed through, 2 minutes. Drizzle with sesame oil before serving.

pork tenderloin with roasted fall vegetables... 45 minutes

2011-11-18T14:26:00.000-06:00

the goods:

4 garlic cloves, minced

2 tablespoons plus 2 teaspoons extra-virgin olive oil

2 pork tenderloins, excess fat and silver skin removed

1 pound brussels sprouts, trimmed and halved

3 to 4 parsnips, peeled and thinly sliced

2 medium red onions, cut into 1/2-inch wedges

1 tablespoon chopped fresh thyme leaves

Heat broiler: On a cutting board, sprinkle a generous pinch of salt over garlic and drag the blade of a knife at an angle across the mixture until a paste forms. Transfer garlic paste to a small bowl and whisk in 2 teaspoons oil. Place pork on a broilerproof rimmed baking sheet. Rub all over with garlic oil and season with salt and pepper. Broil until browned, about 10 minutes, flipping once. On another rimmed baking sheet, toss together brussels sprouts, parsnips, onions, thyme and 2 tablespoons oil; season with salt and pepper.

Reduce heat to 450 degrees, with racks in upper and lower thirds. Roast vegetables on bottom rack and pork on top rack, about 10 minutes. Remove pork from oven, transfer to a cutting board and tent with foil. Transfer vegetables to top rack and roast until tender and browned in spots, 15 minutes. (Refrigerate half of 1 tenderloin for pork lo mein.) Thinly slice remaining pork and serve with vegetables.

steak pizza with peppers and onions... 35 minutes

2011-11-16T15:56:00.000-06:00

the goods:

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

5 teaspoons extra-virgin olive oil

10 ounces sirloin steak

1 medium red onion, thinly sliced

2 bell peppers (1 red, 1 yellow), thinly sliced

4 ounces Monterey Jack cheese, shredded

Preheat oven to 500 degrees. On a lightly floured work surface, roll out dough into a 14-inch oval. Transfer dough to a parchment-lined baking sheet and brush with 1 teaspoon oil. Bake until crust is puffed and golden brown, about 12 minutes, piercing large air bubbles with a knife if necessary halfway through.

Meanwhile, pat steak fry and season with salt and pepper. In a large cast-iron skillet, heat 1 teaspoon oil over medium-high until almost smoking. Cook steak until medium-rare, 6 to 8 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes.

In skillet, heat 2 teaspoons oil over medium. Add onion and bell peppers and season with salt and pepper. Cover and cook, stirring occasionally, until beginning to soften, about 5 minutes. Uncover and cook until vegetables are crisp-tender and dark brown in spots, 8 minutes.

Thinly slice steak against the grain. Top crust with steak, vegetables, and cheese. Bake pizza just until cheese is melted, 3 minutes.

Hawaiian-style short ribs... 5 hours and 20 minutes

2011-11-14T15:56:00.000-06:00

the goods:

2 red onions, cut into 1-inch wedges, root ends left intact

4 garlic cloves, smashed

2-inch piece fresh ginger, peeled and thinly sliced

4 pounds bone-in beef short ribs (about 6), trimmed of excess fat

1 and 1/2 cups dark-brown sugar

1 cup soy sauce

6 tablespoons rice vinegar

1 tablespoon Sriracha or other chili sauce

3 cups 1-inch-cubed pineapple

cooked white rice and chopped scallion greens, for serving

Place onions, garlic, and ginger in a 5 to 6-quart slow cooker. Top with short ribs in a tight layer. In a medium bowl, whisk together brown sugar, soy sauce, vinegar, and Sriracha and add to slow cooker. Cover and cook on high until ribs are almost tender, 4 hours. Add pineapple and cook until pineapple is tender, 1 hour.

With a slotted spoon, transfer ribs, pineapple, onions, and ginger to a platter and tent with foil. With a ladle, skim fat from cooking liquid. Serve ribs and pineapple mixture with rice; drizzle with some cooking liquid and sprinkle with scallions.

pasta carbonara with leeks and lemon... 30 minutes

2011-11-07T17:02:00.000-06:00

the goods:

6 slices bacon, cut crosswise into 1-inch pieces

4 leeks (white and light green parts only), halved lengthwise, rinsed well, and thinly sliced

3/4 pound short pasta, such as campanelle, orcchiette, or fusilli

2 large eggs

1/4 cup Parmesan, grated, plus more for serving

1 tablespoon finely grated lemon zest, plus 1 tablespoon lemon juice

1/2 cup parsley leaves, coarsely chopped

Set a large pot of salted water to boil. In a large skillet, cook bacon over medium, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.

Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.

Drain pasta and immediately add to egg mixture. along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese to serve.

vegetarian bean chili and cornbread... 45 minutes

2011-11-03T11:24:00.001-05:00

My Texas man has a new favorite chili!

the goods:

chili:

2 tablespoons extra-virgin olive oil

1 large yellow onion, chopped

1 poblano chile, seeded and chopped

4 garlic cloves, minced

1 can (4 ounces) diced green chiles

4 and 1/2 teaspoons chili powder

2 teaspoons ground cumin

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

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

1 can (28 ounces) diced tomatoes

cornbread:

1/2 cup (1 stick) unsalted butter, melted, plus more, room temperature, for pan

1 and 1/2 cups yellow cornmeal

1 cup all-purpose flour

6 tablespoons sugar

1 and 1/2 teaspoons baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup buttermilk

3 large eggs

In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, poblano, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes. Add beans, tomatoes and juice and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt.

Meanwhile, Preheat oven to 400 degrees. Butter and 8-inch square baking pan. In a large bowl, stir together cornmeal, flour, sugar, baking powder, salt, and baking soda. In a medium bowl, whisk together melted butter, buttermilk, and eggs. Add buttermilk mixture to flour mixture and stir just until combined (do not overmix). Transfer batter to pan and smooth top. Bake until toothpick inserted in center comes out clean 20 to 25 minutes. Let cool in pan on a wire rack, 15 minutes before serving.

Serve chili with sour cream, crumbled tortilla chips and shredded cheddar cheese.

green chili... 2 hours and 10 minutes

2011-11-01T14:57:00.000-05:00

the goods:

3 pounds tomatillos (husks removed), washed
1 tablespoon vegetable oil
2 pounds boneless pork shoulder, cut into 1/2-inch pieces
1 large white onion, diced small
2 poblano chiles, ribs and seeds removed, diced small
3 jalapenos, ribs and seeds removed, diced small
3 garlic cloves, minced
sour cream, for serving
crumbled tortilla chips, for serving

In a food processor, puree tomatillos until smooth. In a large Dutch oven or other heavy pot, heat oil over high. Add pork and cook until browned, 9 minutes. With a slotted spoon, transfer pork to a plate.

Add onion, poblanos, and jalapenos to pot and cook until onion is translucent, 4 minutes. Season with salt and pepper. Add garlic and cook until fragrant, 30 seconds. Return pork to pot and add tomatillo puree and 2 and 1/2 cups water. Bring to a boil over high.

Partially cover, reduce heat, and simmer until pork is tender, 1 and 1/2 to 2 hours. Season to taste with salt and pepper. Serve with a dollop of sour cream and some crumbled tortilla chips.

Texas chili... 2 hours and 15 minutes

2011-10-27T21:42:00.000-05:00

My two-year old NEVER eats! When I served this for dinner, he practically licked his bowl clean!

the goods:

1 and 1/2 ounces dried guajillo or pasillas chiles

1 chipotle chili in adobo sauce, plus 1 tablespoon sauce

1 pound boneless short ribs, cut into 1-inch pieces

1 tablespoon vegetable oil

1 and 1/2 pounds boneless beef chuck, cut into 1-inch pieces

1 medium white onion, diced small

4 garlic cloves, smashed and peeled

1 teaspoon ground cumin

1 teaspoon dried oregano

2 tablespoons cornmeal

4 cups low-sodium beef broth

shredded cheddar cheese, for serving

Frito chips, for serving

Place dried chiles in a large bowl, cover with boiling water, and weight with a small plate to keep submerged. Let sit until pliable, 15 minutes. Reserve 1 cup soaking liquid. Drain chiles; discard stems and seeds. In a blender, blend chiles, chipotle chile and sauce, and soaking liquid until smooth, about 2 minutes. Pour mixture through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Set chile puree aside.

Heat a large Dutch oven or other heavy pot over medium-high. Season short ribs with salt and pepper and cook until browned, about 5 minutes. With a slotted spoon, transfer to a medium bowl. Add oil to pot, season beef chuck with salt and pepper, and cook until browned, about 5 minutes. Transfer to bowl with short ribs.

Reduce heat to medium and add onion, garlic, and 1/2 cup water. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, about 3 minutes. Add cumin, oregano, and cornmeal and cook until fragrant, 1 minute. Add meat, broth, chile puree, and just enough water to cover meat, if necessary; bring to a boil over high. Partially cover, reduce heat, and simmer 1 hour. Uncover and cook until meat is tender and chili is slightly thickened, 30 to 45 minutes. Serve with cheese and Fritos.

butternut squash soup with shrimp... 55 minutes

2011-10-25T21:23:00.000-05:00

the goods:

2 tablespoons unsalted butter

1 pound frozen large shrimp (peeled and deveined), thawed

1 medium yellow onion, diced small

2 tablespoons finely chopped fresh sage leaves

1 butternut squash peeled, halved, seeded, and cut into 1/2-inch pieces

1/8 teaspoon cayenne pepper

4 cups low-sodium chicken broth

1/4 cup sour cream

In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.

Increase heat to medium-high. Add 1 tablespoon butter, onion, and sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution blending hot liquids). Return to pot along with shrimp; stir to combine.

salmon and potatoes in tomato sauce... 55 minutes

2011-10-22T21:23:00.000-05:00

the goods:

1/4 cup extra-virgin olive oil

1 medium onion, diced small

4 garlic cloves, minced

2 cans (28 ounces each) diced tomatoes

3/4 pound small white potatoes, halved or quartered

1/2 cup pitted Kalamata olives

1/4 cup chopped fresh parsley

4 salmon fillets (6 ounces each), skin removed

In a large, straight-sided skillet, heat oil over medium. Add onion and garlic; cook, stirring occasionally, until onion is softened, 8 minutes. Add tomatoes and juice; cook until liquid is slightly reduced, 10 minutes. Add potatoes, olives, and 1/2 cup water to skillet. Partially cover and cook until potatoes are almost tender, 8 minutes. Stir in parsley. Season salmon with salt and pepper; nestle among potatoes and sauce. Cover and cook until fish is opaque throughout and potatoes are tender when pierced with a knife, 10 minutes. Serve salmon with potatoes and sauce.

herbed steak with "potato salad"...

2011-10-18T18:39:00.000-05:00

the goods:

1 pound fingerling or other small potatoes

1 pound flank steak, patted dry

2 tablespoons plus 2 and 1/2 teaspoons extra-virgin olive oil

1 tablespoon chopped fresh rosemary leaves

2 garlic cloves, finely chopped

2 teaspoons balsamic vinegar

6 ounces mixed greens

Heat broiler with rack in second highest position. In a medium pot, bring potatoes to a boil in salted water over high. Reduce heat and cook at a rapid simmer until tender when pierced with a knife, 8 minutes. Dr5ain potatoes; halve lengthwise.

Place steak on a broilerproof rimmed baking sheet. Season with salt and pepper. In a small bowl, combine 1 tablespoon plus 2 teaspoons oil, rosemary, and garlic, pour over steak, turning to coat. Broil until steak is medium-rare, 7 minutes, flipping once. Transfer to a cutting board, tent with foil, and let rest 10 minutes before slicing against the grain.

Meanwhile, in pot, heat 1 and 1/2 teaspoons oil over medium-high. Add potatoes, season with salt and pepper, and cook, stirring occasionally, until browned and crisp, 8 minutes. In a medium bowl, whisk together vinegar and 2 teaspoons oil; season with salt and pepper. Add potatoes and mixed greens; toss to combine. Serve with steak.

sausage and spinach alfredo... 1 hour and 30 minutes

2011-10-15T18:47:00.000-05:00

the goods:

1 pound elbow macaroni

5 tablespoons unsalted butter

6 tablespoons all-purpose flour

4 cups whole milk, room temperature

3/4 teaspoon ground mustard

1/2 teaspoon Old Bay seasoning

8 ounces white cheddar, shredded

4 ounces Monterey Jack, shredded

1/2 ounce Parmesan, grated (1/4 cup)

1 tablespoon extra-virgin olive oil

1 medium red onion, halved and thinly sliced

1/2 pound sweet Italian sausages, casings removed

1/2 teaspoon red-pepper flakes

2 tablespoons heavy cream

5 ounces baby spinach

shredded Parmesan, for serving

In a large pot of boiling salted water, cook macaroni according to package instructions. Drain.

In pot, melt 4 tablespoons butter over medium. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes.

Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat and add 1 tablespoon butter, mustard, Old Bay, and cheeses. Stir until cheeses are melted and sauce is smooth; season with salt. Add macaroni to sauce and stir to combine.

In a large skillet, heat olive oil over medium. Add onion and cook, stirring occasionally, until softened, about 8 minutes. Add sausage and red-pepper flakes and cook, breaking up meat with a wooden spoon, until browned and cooked through, 8 minutes.

Add 4 cups prepared macaroni to skillet, gently stir to combine. Stir in cream and spinach, and cook until spinach begins to wilt, 4 minutes. To serve, sprinkle with shredded Parmesan.

turkey cutlets with balsamic pears

2011-10-13T10:22:00.001-05:00

This may not look like much (I never claimed to be a photographer...), but the flavor is phenomenal!

the goods:

4 turkey cutlets, patted dry

3 tablespoons unsalted butter

3 large shallots, thinly sliced

3 garlic cloves, minced

2 teaspoons chopped fresh thyme leaves. plus more for serving

3/4 cup low-sodium chicken broth

2 tablespoons balsamic vinegar

2 teaspoons grainy mustard

2 Bosc pears, cored and sliced into thin wedges

Season turkey with salt and pepper. In a large skillet, heat 1 tablespoon butter over medium-high. Add turkey and cook until cooked through, about 2 minutes per side, flipping once. Transfer to a plate and tent loosely with foil.

Add 2 tablespoons butter to skillet and reduce heat to medium. Add shallots, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until beginning to soften, 6 minutes.

Meanwhile, in a small bowl, whisk together broth, vinegar, and mustard.

Add pears to skillet and cook, stirring occasionally, until beginning to soften, 4 minutes.

Add broth mixture; cover and cook 5 minutes.

Uncover, increase heat to high, and cook, stirring occasionally, until pears are tender and liquid is almost evaporated, 3 to 5 minutes.

Return turkey to skillet, along with any juices. Add thyme, toss to combine, and serve.

pressed ham and pear sandwiches... 20 minutes

2011-10-07T11:36:00.001-05:00

the goods:
(this is enough for 2 sandwiches, multiply as needed)

4 slices sourdough bread
1 tablespoon extra-virgin olive oil
4 teaspoons Dijon mustard
4 ounces Gruyere cheese, thinly sliced
4 ounces thinly sliced deli ham
2 cups baby spinach
1 pear, such as Anjou or Bosc, cored and thinly sliced

Brush one side of each bread slice with oil; spread mustard on other side. Layer half the cheese on mustard side of bread and top with ham, spinach, pear, a sprinkle of pepper, and remaining cheese. Sandwich with remaining bread slices, mustard side down. Heat a large skillet over medium. Working in batches if necessary, place sandwiches in skillet. Reduce heat to medium-low an cook sandwiches, Pressing down firmly with spatula, until bread is golden and cheese is melted, 3 to 4 minutes per side, flipping once. Serve warm.

chicken barley soup... 45 minutes

2011-10-05T14:25:00.001-05:00

the goods:

1 tablespoon extra-virgin olive oil
4 carrots, diced small
4 celery stalks, diced small
1 medium yellow onion, diced small
2 boneless, skinless chicken breasts, cut into 1/2-inch pieces
6 cups low-sodium chicken broth
5 sprigs thyme
1 cup quick-cooking barley
5 ounces baby spinach (5 cups)

In a large Dutch oven or heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, 8 minutes. Add chicken, season with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes. Add broth and thyme and bring to a boil. Stir in barley. Cover, reduce heat, and simmer until barley is tender and chicken is cooked through, 10 to 12 minutes. Add spinach and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.

yogurt-marinated chicken... 1 hour (plus marinating)

2011-09-27T18:22:00.000-05:00

the goods:

3 to 4 large bone-in, skin-on chicken breasts, patted dry

1 cup plain low-fat yogurt

1/2 yellow onion, diced medium

1-inch piece peeled fresh ginger, sliced

2 garlic cloves, peeled

2 tablespoons fresh lemon juice

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

1 tablespoon vegetable oil

Place chicken in a gallon-size ziploc bag. In a blender, blend yogurt, onion, ginger, garlic, lemon juice, cumin, coriander, and oil until smooth; season with salt and pepper. Pour marinade over chicken and shake to coat. Refrigerate 4 hours (or overnight).

Preheat oven to 500 degrees. Place a wire rack in a foil-lined rimmed baking sheet. Life chicken from marinade, letting excess drip off. Season chicken with salt and pepper and place, skin side down, on rack. Roast until chicken is charred in spots, 35 minutes, flipping once.

Reduce heat to 450 degrees and roast until chicken is cooked through, 10 minutes. Let rest 5 minutes before serving.

pasta and bacon in smoky tomato sauce... 45 minutes

2011-09-24T18:22:00.000-05:00

the goods:

6 slices bacon, cut into 1-inch pieces

1/2 yellow onion, diced small

1 can (28 ounces) whole peeled tomatoes, pureed

2 teaspoons smoked paprika

3/4 pound short, twisted pasta, such as cavatappi or fusilli

1/4 cup chopped fresh parsley

In a large pot of boiling salted water, cook pasta according to package instructions. Reserve 1/2 cup pasta water; drain pasta. Return pasta to pot.

In a medium saucepan, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is crisp, 8 minutes. With a slotted spoon, transfer bacon to a plate. Add onion to pan and cook until softened, 5 minutes. Add tomatoes and paprika and bring to a boil; reduce to a rapid simmer and cook until sauce has thickened slightly.

Add tomato sauce to pasta; toss to combine, adding enough pasta water to create a thin sauce that coats pasta. Add bacon and parsley, season to taste with salt and pepper, and serve.

spiced steak kebabs... 25 minutes

2011-09-22T14:17:00.000-05:00

the goods:

1/2 cup extra-virgin olive oil

2 teaspoon ground cumin

1 teaspoon ground coriander

2 pounds sirloin steak, cut into 1 and 1/2-inch pieces

1 large red bell pepper. cut into 1-inch pieces

1 medium red onion, cut into 1-inch pieces

10 large button mushrooms, trimmed

Heat grill to medium-high. Clean and lightly oil hot grill. Soak wooden skewers in water. In a large bowl, combine oil, cumin, and coriander; season with salt and pepper. Add steak, onion, bell pepper, and mushrooms to bowl and toss in spiced oil. Alternately thread steak and onion onto skewers. I like to keep the mushrooms and bell peppers on their own skewers to control the cooking a bit more. Grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally.

chicken enchiladas with red chile sauce... 1 hour and 30 minutes

2011-09-20T20:45:00.000-05:00

the goods:

1 medium onion, finely chopped

2 jalapenos, seeded and finely chopped

1 teaspoon canola oil

3 garlic cloves, minced

3 tablespoons chili powder

2 teaspoons ground cumin

3 teaspoons sugar

1 can (15 ounces) tomato sauce

1 large beefsteak tomato, seeded and chopped

3 large boneless, skinless chicken breasts (1 pound)

2 cups monterey jack cheese, shredded

1/2 cup minced fresh cilantro

12 soft flour tortillas

Preheat oven to 400 degrees. In a large saucepan, heat oil over medium-low. Add onion, jalapeno, and 1/2 teaspoon salt. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in garlic, chili powder, cumin, and sugar, and cook until fragrant, less than 30 seconds. Stir in tomato sauce, 1/2 cup water, and tomato. Bring to a simmer, and cook until slightly thickened, 5 minutes. Nestle the chicken into the sauce. Reduce heat to low, cover, and cook until chicken is cooked through, about 15-20 minutes. Transfer chicken to a plate, and set aside to cool.

Strain the sauce through a strainer into a medium bowl, pressing the onion mixture to extract as much liquid as possible. Transfer the onions to a large bowl, and set aside. Season sauce with salt and pepper to taste. Shred or chop the chicken into bite-sized pieces. Add to the onion mixture along with 1/4 cup enchilada sauce, 1 cup cheese, and cilantro. Toss to combine.

Lightly spray a 9x13-inch baking dish with cooking spray. Working with one tortilla at a time, spoon 1/3 cup of the chicken mixture evenly down the center of each. Tightly roll and lay seam-side down in baking dish. Pour enchilada sauce (you may not need all of it) evenly over top of tortillas. Top with remaining cheese. Cover dish with foil, and bake 20 minutes, or until heated through. Remove foil and bake another 5-7 minutes, until cheese starts to brown.

Remove from oven and let stand 10 minutes before serving.

stovetop chili mac... 45 minutes

2011-09-15T22:50:00.000-05:00

the goods:

3/4 pound rigatoni

1 teaspoon extra-virgin olive oil

3 garlic cloves, roughly chopped

1 small yellow onion, diced small

1 pound ground beef chuck (85% lean)

1 and 3/4 teaspoons cumin

1 cup corn kernels, thawed if frozen

1 small zucchini, diced medium

1 can (28 ounces) diced tomatoes

2 ounces cheddar, grated

In a large pot of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Meanwhile, in a large skillet, heat oil over medium. Add garlic and onion and cook until onion is translucent, 3 minutes. Increase heat to medium-high, add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, about 5 minutes. Add cumin and cook until fragrant, 1 minute. Season with salt and pepper. Add corn and zucchini and cook until zucchini is crisp-tender, 2 minutes. Add tomatoes and juice, bring to a simmer, and cook until mixture is heated through, about 3 minutes. Season to taste with salt and pepper. Divide pasta among bowls, top with meat sauce, and sprinkle with cheese.

pork chops with plums and whipped potatoes... 40 minutes

2011-09-13T22:37:00.000-05:00

the goods:

2 to 3 russet potatoes, peeled and cut into 1-inch pieces

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 cup whole milk

4 bone-in pork chops, patted dry

1 small yellow onion, diced small

3 firm but ripe plums, cut into 3/4-inch wedges

5 ounces salad greens

1 tablespoon white-wine vinegar

In a large pot, bring potatoes to a boil in salted water over medium-high. Reduce to a simmer and cook until potatoes are tender when pierced with a knife, 8 to 10 minutes; drain. With a potato masher, mash potatoes until fluffy and free of large lumps, then, using a hand mixer, whisk in butter and milk. Season to taste with salt and pepper, cover pot, and keep warm over low.

Meanwhile, season pork chops with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high. Working in batches, cook pork until golden brown on both sides and cooked through, about 6 minutes, flipping once. Transfer to a serving platter and tent with foil. Return pan to heat, add onion, and cook until translucent, about 3 minutes. Add plums and cook, stirring occasionally, until onion is tender and plums begin to soften, about 3 minutes. Season with salt and pepper.

In a medium bowl toss salad greens with 1 tablespoon oil and vinegar. Season with salt and pepper. Serve pork chops with plum mixture alongside potatoes and salad.

grilled chicken caprese sandwich... 30 minutes

2011-09-09T16:05:00.000-05:00

the goods:

3 boneless, skinless chicken breasts, pounded thin

1 cup Caesar Italian dressing

2 tablespoons extra-virgin olive oil

2 garlic cloves, minced

1 loaf ciabatta bread, sliced in half lengthwise

6 ounces fresh mozzarella, thinly sliced

2 medium tomatoes, cut into 1/3-inch slices

fresh basil leaves

In a large Ziploc bag, combine chicken breasts and dressing. Marinate in the refrigerator for 3 hours (or overnight). Heat grill to medium-high. Clean and lightly oil hot grill. In a small bowl, combine garlic with 1 tablespoon oil; season with salt and pepper. Brush garlic oil on cut sides of bread and grill until lightly toasted on both sides, 1 to 2 minutes. Top bottom half with cheese.

Grill chicken until cooked through, 12 to 15 minutes, flipping once. Brush tomatoes with 1 tablespoon olive oil and season with salt and pepper. Grill until lightly charred, 2 to 3 minutes, flipping once. Thinly slice chicken and layer on top of cheese. Top with grilled tomatoes and basil leaves. Sandwich with top half of bread.

Cut crosswise into 4 pieces and serve.

spicy tuna melt with creamy salsa soup... 25 minutes

2011-09-07T21:10:00.000-05:00

the goods:

tuna melt:

2 cans (6 ounces each) solid light tuna packed in water, drained and broken into pieces

3/4 cup salsa

1/4 cup mayonnaise

1 baguette, cut in half lengthwise

4 and 1/2 ounces pepper jack cheese, grated (1 and 1/2 cups)

fresh parsley, roughly chopped

soup:

2 cups salsa

1 and 3/4 cups chicken broth

2 tablespoons heavy cream

diced avocado (for serving)

fresh cilantro, for serving

crumbled tortilla chips, for serving

Heat broiler, with rack in top position. In a medium bowl, mix together tuna, salsa, and mayonnaise; season with salt and pepper. Place baguette, cut side up, on a rimmed baking sheet. Top with tuna mixture and cheese, and broil until cheese melts and begins to turn golden, 5 minutes.

Meanwhile, make soup by combining salsa and chicken broth in a medium saucepan; bring to a boil over medium-high. Transfer to a blender along with cream and blend until smooth (use caution when blending hot liquids); season with salt and pepper. Divide soup between bowls and top with avocado, tortilla chips, and fresh cilantro.

To serve sandwiches, cut into pieces and sprinkle with parsley.

honey-mustard chicken sandwiches... 10 minutes

2011-09-01T13:11:00.002-05:00

the goods:

2 reserved grilled chicken breasts, thinly sliced

1/2 cup reserved grilled onions, finely chopped

2 tablespoons reserved honey mustard

1 tablespoon mayonnaise

1 baguette, cut into 4 pieces and halved lengthwise, or 4 hoagie rolls

8 slices provolone cheese

2 cups baby spinach leaves

Heat broiler with oven rack set 5 inches from heat. Layer bottom halves of bread with chicken and 2 slices provolone cheese. Place on a rimmed baking sheet and broil for 5 minutes, or until cheese is melted. Meanwhile, combine honey mustard with mayonnaise and onion. Remove sandwiches from oven and top with onion mixture. Top with spinach leaves and top halves of bread. Serve!

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

2011-08-30T12:57:00.001-05:00

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

2011-08-26T17:24:00.000-05:00

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

2011-08-19T16:04:00.000-05:00

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

2011-08-17T15:47:00.000-05:00

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

2011-08-04T08:51:00.001-05:00

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)

2011-08-02T10:38:00.001-05:00

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.

beef and vegetable kebabs... 30 minutes (plus marinating)

2011-07-30T10:37:00.000-05:00

the goods:

1 pound beef sirloin, cut into 1-inch pieces

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon Worcestershire sauce

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary leaves

2 red bell peppers, cut into 1-inch pieces

2 zucchini squash, cut into 3/4-inch rounds

1 pint cherry tomatoes

In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.

Heat grill to high.

Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto wooden skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

rice and carrot salad... 25 minutes

2011-07-22T15:23:00.000-05:00

the goods:

1 cup long-grain white rice

3 medium carrots, shredded

1 mild green chile, such as Anaheim, thinly sliced

1/2 cup chopped fresh parsley

1/4 small red onion, diced small

1 tablespoon rice vinegar

1 teaspoon sugar

In a medium saucepan, bring rice and 1 and 1/2 cups water to a boil over high. Stir, cover, and reduce heat to low. Cook rice 15 minutes, remove from heat, and let stand covered, 5 minutes. Transfer rice to a large bowl. Add carrots, chile, parsley, onion, vinegar, and sugar. Season with salt and pepper and toss to combine.

pork carnitas tacos... 1 hour and 15 minutes

2011-07-14T14:59:00.002-05:00

the goods:

2 pounds boneless pork shoulder, cut into 1 and 1/2-inch pieces

corn or flour tortillas (or both), warmed

1 small white onion, diced small

1/2 cup fresh cilantro leaves, chopped

guacamole, for serving

lime wedges, for serving

In a large cast-iron skillet, cover pork with 1/2 inch water and bring to a rapid simmer over medium-high. Cook, turning pieces occasionally, until water evaporates, about 45 minutes. Add onion, season with salt and pepper and continue to cook, turning pieces frequently, until meat is crisp and browned on all sides and onion is caramelized, about 12 minutes.

Serve carnitas with tortillas, cilantro, guacamole, and lime wedges.

grilled garlic-lime fish tacos... 20 minutes

2011-07-12T16:44:00.001-05:00

the goods:

1 tablespoon extra-virgin olive oil

2 garlic cloves, finely chopped

2 tablespoons fresh lime juice

1 and 1/4 pounds skinless, firm white-fleshed fish fillets, such as striped bass or cod

corn tortillas, warmed or lightly toasted

1 cup fresh corn kernels (from 2 ears corn)

1 medium tomato, diced small

1 scallion, thinly sliced crosswise

2 tablespoons chopped fresh cilantro

In a medium bowl, combine corn, tomato, scallion,cilantro, and 1 tablespoon lime juice. Season to taste with salt and pepper. Refrigerate until ready to serve.

Heat grill to medium-high. Clean and lightly oil hot grill. In a medium bowl, whisk together olive oil, garlic, and remaining lime juice. Add fish and turn once to coat; let sit 5 minutes. Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.

pork and snap pea kebabs... 25 minutes

2011-07-08T16:44:00.000-05:00

the goods:

1/4 cup hoisin sauce

1 tablespoon soy sauce

1 tablespoon finely grated peeled fresh ginger

1 tablespoon rice vinegar

1 pork tenderloin, cut into 3/4-inch slices

5 scallions, cut into 2-inch pieces

1/2 pound snap peas, trimmed

Heat grill to medium. Clean and lightly oil hot grill. In a small bowl, stir together hoisin sauce, soy sauce, ginger, and rice vinegar.

Alternately thread pork, scallions, and peas onto wooden skewers that have soaked in water for 15 minutes.

Grill, turning occasionally, until pork is cooked through and vegetables are charred, about 9 minutes.

Brush kebabs with hoisin glaze and cook 1 minutes more, turning once, until mixture begins to bubble.

Serve kebabs with remaining glaze for dipping.

cucumber and mango salad with chili-spiced pork... 35 minutes

2011-07-02T17:39:00.001-05:00

the goods:

2 tablespoons plus 1 teaspoon extra-virgin olive oil

2 boneless pork loin chops

1 and 1/2 teaspoons chili powder

4 teaspoons honey

2 tablespoons fresh lime juice

1 large ripe mango, peeled, pitted, and cut into 1-inch pieces

1/2 English cucumber, cut into 1-inch pieces

1 large head romaine lettuce, roughly chopped

In a medium skillet, heat 1 teaspoon oil over medium. Pat pork dry and season with salt and pepper, and 1 teaspoon chili powder. Cook until pork is browned and cooked through, about 10 minutes, flipping once. Transfer to a cutting board and loosely tent with foil. Let pork rest 10 minutes before thinly slicing.

In a large bowl, whisk together 2 tablespoons oil, 1/2 teaspoon chili powder, honey, and lime juice. Season with salt and pepper.

Add mango, cucumber, and lettuce and toss to combine. Serve salad with sliced pork.

glazed spareribs with homemade chile sauce... 2 hours

2011-06-30T16:07:00.000-05:00

the goods:

5 ancho chiles, stemmed and seeded
4 jalapenos, stemmed, seeded, and quartered
4 garlic cloves, roughly chopped
4 tablespoons dark-brown sugar
3 tablespoons unsulfured molasses
3/4 cup ketchup
1/3 cup cider vinegar
1/2 cup fresh orange juice
3 pounds pork spareribs

In a small saucepan over medium-high, cover ancho chiles with water and simmer until chiles are soft, 5 to 6 minutes. Drain and transfer to a blender with jalapenos, garlic, sugar, molasses, ketchup, vinegar, and orange juice. Blend until mixture is smooth and season to taste with salt and pepper. (To store, refrigerate in an airtight container, up to 5 days.)

In a large pot, cover spareribs with water and bring to a boil over medium. Reduce heat and simmer until tender, 1 and 1/2 hours. Drain and grill ribs over indirect heat, brushing with sauce and flipping every 4 minutes, until ribs are browned, about 15 minutes.

cobb salad/cobb sandwich... 15 minutes

2011-06-28T16:06:00.000-05:00

1 shopping list, 2 meals!

the goods:

salad:

1 rotisserie chicken, breast meat shredded (divided in half for each meal)

2 tablespoons olive oil

4 cups shredded romaine lettuce

1 tablespoon fresh lemon juice

8 slices cooked bacon, crumbled

2 plum tomatoes, roughly chopped

4 ounces blue cheese, crumbled

1 avocado, pitted, peeled, and diced medium

sandwich:

leftover shredded chicken

2 ounces blue cheese, crumbled

2 tablespoons sour cream

1 tablespoon mayonnaise

1/4 cup buttermilk

sliced bread

1 avocado, pitted, peeled, and thinly sliced

8 slices cooked bacon

1 large tomato, thinly sliced

lettuce

For salad: In a large bowl, combine lettuce, lemon juice, and olive oil. Season with salt and pepper, toss to combine and top with bacon, tomatoes, cheese, avocado, and chicken. Enjoy your cobb salad!

For sandwich: In a small bowl, whisk together blue cheese, sour cream, mayonnaise, and buttermilk until smooth. Season with salt and pepper. Lightly toast bread. Layer bread with avocado, bacon, tomato, and chicken. Drizzle with blue cheese dressing and top with lettuce. Enjoy your cobb sandwich!

chicken koftas with cucumber and yogurt... 25 minutes

2011-06-18T19:37:00.000-05:00

the goods:

1 and 1/4 pounds ground chicken

1/2 white onion, diced small

1/2 red bell pepper, diced small

1 tablespoon chopped fresh basil

1/2 cucumber, diced large

1/2 cup plain Greek yogurt

2 tablespoons vegetable oil

2 medium tomatoes, cut into 1/4-inch slices

4 pitas

chopped fresh basil, for serving

In a large bowl, combine chicken, onion, bell pepper, and basil; season with salt and pepper. Using your hands, mix until well combined. Form in to 6 to 8 oval patties.

In a small bowl, toss together cucumber and yogurt; season with salt and pepper.

In a large skillet, heat oil over medium-high. Cook patties until browned on all sides and cooked through, 12 minutes. Divide patties and tomatoes among pitas. Top with cucumber-yogurt sauce and basil.

Fold to enclose and serve. (You can always substitute the pitas for lettuce wraps!- YUM!)

skirt steak with warm bean salad... 20 minutes

2011-06-16T15:17:00.000-05:00

the goods:

3 teaspoons extra-virgin olive oil

1 and 1/4 pounds skirt steak, cut into 4 pieces and patted dry

3/4 pound green bean, trimmed and cut into 1-inch pieces

2 small garlic cloves, thinly sliced

8 ounces grape tomatoes

1 can (15.5 ounces) cannellini beans

1 tablespoon plus 2 teaspoons red-wine vinegar

handful fresh basil leaves, torn

In a large skillet, heat 1 teaspoon oil over medium-high. Season steak with salt and pepper. Cook steak, in batches if necessary) until browned, 4-6 minutes per side for medium-rare. Transfer steaks to a cutting board and let rest.

Rinse out skillet and return to heat along with 2 teaspoons oil. Add green beans and cook 2 minutes. Add garlic and tomatoes and cook, stirring occasionally, until tomatoes begin to burst, 3 minutes. Add cannellini beans and vinegar and cook, stirring, until beans are heated through, about 2 minutes. Remove from heat; season to taste with salt and pepper and sprinkle with basil.

Thinly slice steak against the grain and serve with bean salad.

paella-style chicken and rice... 45 minutes

2011-06-14T13:54:00.000-05:00

the goods:

1 tablespoon olive oil

1 oz. andouille pork sausage

1/2 cup chopped onion

1/2 cup chopped celery

1/2 teaspoon salt

1 cup brown rice

1 teaspoon saffron

2 cups chicken broth

1 pound boneless skinless chicken breast, cut into large chunks

1 cup frozen peas, thawed

1 red bell pepper, thinly sliced

chopped scallions to taste

Heat oil over medium-high in a large saute pan or skillet. Add sausage and cook for 3 minutes, crushing the sausage with a wooden spoon. Add onion, celery, and salt. Saute for 3 minutes. Stir in brown rice. Stir saffron into chicken broth and add to pan. Bring to a boil and add chicken.

Cover and cook over low for 30 to 35 minutes, until all liquid has been absorbed and the rice is tender. Stir in peas and sliced bell pepper. Serve in bowls, topped with scallions.

chicken, onion, and mozzarella sandwiches with roasted potatoes... 35 minutes

2011-05-20T14:54:00.000-05:00

the goods:

1 tablespoon extra-virgin olive oil, plus more for brushing

1 and 1/2 pounds small new potatoes, halved if large

1 small red onion, cut into 1/2-inch rounds

4 chicken cutlets

4 slices fresh mozzarella

4 ciabatta rolls, split

lettuce, for serving

sliced tomato, for serving (optional)

mayonnaise, for serving

Preheat oven to 400 degrees. Brush a rimmed baking sheet with oil. Place potatoes at one end and onion at the other end; brush vegetables with oil and season with salt and pepper. Bake until potatoes are tender and onions are soft and browned, 30 minutes, flipping halfway through.
Meanwhile, in a large cast-iron or heavy skillet, heat oil over medium-high. Season chicken on both sides with salt and pepper. Cook chicken until browned and cooked through, 5 minutes, flipping once. Top each cutlet with 1 slice cheese, cover skillet, and cook until cheese is melted, 1 minute. Layer cutlets on bottom halves of rolls with onion and lettuce (and tomato if using). Spread mayonnaise on top halves of rolls. Sandwich and serve with roasted potatoes.

chicken with cornmeal dumplings... 1 hour and 15 minutes

2011-05-17T16:19:00.000-05:00

the goods:

stew:

3 tablespoons unsalted butter

5 boneless,skinless chicken thighs, cut into 1-inch pieces

1/2 bunch scallions, cut into 1/2-inch pieces

1 medium green bell pepper, seeded and diced medium

2 celery stalks, diced medium

2 medium carrots, diced medium

1 teaspoon dried thyme

1/4 cup all-purpose flour

2 bottles pilsner or another light-bodied lager (12 ounces each)

1 can (28 ounces) whole peeled tomatoes

1 to 2 tablespoons red-wine vinegar

cornmeal dumpling dough:

2/3 cup all-purpose flour

1/3 cup fine yellow cornmeal

1 and 1/2 teaspoons baking powder

1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon unsalted butter

1/2 cup buttermilk

In a large Dutch oven or heavy pot with tight-fitting lid, melt 1 tablespoon butter over medium-high. Season chicken with salt and pepper, add to pot, and cook, stirring occasionally, until browned on all sides, about 5 minutes. With a slotted spoon, transfer chicken to a medium bowl. Add 2 tablespoons butter, scallions, bell pepper, celery, and carrots to pot. Cook, stirring occasionally, until scallions and celery are soft, about 4 minutes. Stir in thyme and flour and season with salt and pepper; cook 1 minute. Return chicken to pot and whisk in beer. With your hands, roughly tear tomatoes and add to pot along with juices. Bring to a rapid simmer and cook, uncovered, 30 minutes. Season to taste with vinegar.

Meanwhile, make the dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, and salt. Using your fingers, work in butter until small crumbs form. Stir in buttermilk.

Reduce heat to a medium simmer and drop dough by rounded tablespoons on top of stew. Cover and simmer until dumplings are cooked through, 7 to 10 minutes.

salmon with brown sugar and mustard glaze... 20 minutes

2011-04-28T16:34:00.000-05:00

the goods:

1 tablespoon extra-virgin olive oil
1 large shallot, minced
1/4 cup red-wine vinegar
1/4 cup whole-grain mustard
1/4 cup packed dark-brown sugar
1 side salmon, skin removed, cut into fillets
1 lemon, cut into wedges, for serving

Heat broiler, with rack in top position. In a small saucepan, heat oil over medium-high. Add shallot and cook, stirring often until softened, 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat. Place salmon on a foil-lined rimmed baking sheet and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fillets.

Serve with lemon wedges.

cornish hens with bagel stuffing... 1 hour and 10 minutes

2011-04-23T15:58:00.000-05:00

the goods:

2 day-old bagels, cut into 1/2-inch pieces

2 tablespoons unsalted butter

1/2 small onion, diced small

1 large celery stalk, diced small

1 and 1/2 teaspoons fresh thyme leaves

1/3 to 1/2 cup chicken broth

1 large egg, lightly beaten

2 cornish game hens, rinsed and patted dry

Preheat oven to 425 degrees. Arrange bread in a single layer on a rimmed baking sheet and bake until dry and beginning to brown, 7 minutes, stirring halfway through.

Meanwhile, in a large skillet, melt butter over medium-high. Add onion and celery and cook, stirring occasionally, until onion is translucent, about 5 minutes. Season with salt and pepper.

Transfer to a medium bowl and stir in bread, thyme, and enough broth to moisten. Season to taste with salt and pepper. Using your hands, mix in egg.

Place hens in a roasting pan and season inside and out with salt and pepper. Fill cavity of each with stuffing; tie legs together and tuck wing tips underneath.

Roast until hens are golden brown and juices run clear when pierced between breast and leg. About 40 minutes.

(an instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees.)

Tent hens with foil and let rest 10 minutes before serving.

spring vegetable pizza... 30 minutes

2011-04-19T16:58:00.000-05:00

the goods:

1 jar (12 ounces) marinates artichoke hearts, drained well, reserving marinade

1 bunch asparagus, trimmed, cut into 1-inch pieces

1 pinch cherry or grape tomatoes, halved

sliced mushrooms, optional

1 pound pizza dough, thawed

7 ounces Gruyere cheese, grated

Preheat oven to 500 degrees. On a large piece of parchment paper. brush dough with artichoke marinade and roll out to a 14-inch oval. Transfer dough on parchment to a rimmed baking sheet and top with asparagus, artichoke hearts, tomatoes, and mushrooms, leaving a 1-inch border. Brush border with marinade and season pizza with salt and pepper.

Bake pizza 10 minutes. Sprinkle pizza with cheese and bake until crust is deep golden and cheese is melted, 3 to 5 minutes.

Let cool slightly before slicing.

brisket and potato stew... 45 minutes

2011-04-13T16:23:00.000-05:00

the goods:

2 tablespoons extra-virgin olive oil

3 medium carrots, cut into 1/2-inch pieces

1/2 white onion, diced medium

2 tablespoons all-purpose flour

4 cups chicken broth

1/2 pound fingerling or other small potatoes, cut into 1/2-inch pieces

4 cups cubed slow-cooker beef brisket

10 ounces frozen peas

In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes.

Add brisket and peas and cook until heated through, 3 minutes. Season to taste with salt and pepper.

slow-cooker brisket... 6 hours and 10 minutes

2011-04-12T15:42:00.000-05:00

the goods:

1 large yellow onion, thinly sliced

2 garlic cloves, smashed and peeled

1 beef brisket (4 pounds), trimmed of excess fat

2 cup chicken broth

In a 5 to 6-quart slow cooker, combine onion and garlic. Season brisket with salt and pepper and place, fat side up, in slow cooker. Add broth. Cover and cook on high until brisket is fork tender, about 6 hours. Remove brisket and thinly slice against the grain. Serve with your favorite sides, or place on a roll with BBQ sauce!

make-your-own pizzas... 30 minutes

2011-04-06T15:13:00.001-05:00

the goods:

all-purpose flour, for dusting and rolling

1 pound pizza dough, thawed if frozen and divided in half, or into 4 pieces

1 cup prepared tomato sauce (from an 8-ounce can or jar)

1 cup shredded mozzarella

1 small bell pepper (any color, chopped)

2 ounces button mushrooms, sliced

2 ounces sliced pepperoni

or any other desired toppings

Preheat oven to 500 degrees. Lightly dust work surface, rolling pin and baking sheet with flour. Roll each dough piece to desired thinness and transfer to sheet.

Spread tomato sauce onto dough and sprinkle with mozzarella. Top with any combination of toppings desired.

Bake until cheese is bubbling and crusts are crisp and golden brown, about 18 minutes. Let pizzas cool 5 minutes before slicing.

spinach mac and cheese... 35 minutes

2011-04-04T15:46:00.000-05:00

the goods:

3 tablespoons unsalted butter

1/2 cup minced yellow onion

1/3 cup all-purpose flour

4 cups whole milk, room temperature

2 bunches curly or flat-leaf spinach trimmed, washed, and cut crosswise into 1/2-inch-thick strips

1 cup Gruyere cheese, grated

1 cup cheddar cheese, grated

1 pound elbow macaroni, cooked according to package instructions

In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.

Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine.

Season to taste with salt and pepper and serve immediately.

Save your leftovers! In my opinion it was better for lunch the next day than it was the night before for dinner ;)

grilled steak and onion sandwich... 30 minutes

2011-04-02T20:47:00.001-05:00

the goods:

1 teaspoon Dijon mustard

1 tablespoon plus 1/2 teaspoon balsamic vinegar

2 tablespoons plus 1 teaspoon extra-virgin olive oil

1 pound skirt steak

1 red onion, sliced into 1/2-inch-thick rounds

4 sliced crusty bread

spinach leaves

finely grated Parmesan

In a large baking dish, whisk together mustard, 1 tablespoon vinegar, and 2 tablespoons oil. Season with salt and pepper. Add steak and turn to coat; let sit 15 minutes at room temperature.

Heat 1 teaspoon oil in a cast-iron skillet over medium-high. Season onion with salt and pepper and cook until tender, 5 to 7 minutes.

Meanwhile grill steak over medium-high heat until medium-rare, about 5 to 7 minutes, flipping once. Let steak rest 5 minutes before thinly slicing against the grain.

Meanwhile, in a food processor, process onions until finely chopped, then mix with 1/2 teaspoon vinegar. Season to taste with salt and pepper.

Spread onion mixture on bread, top with steak, spinach, Parmesan, and more bread.

Enjoy!

spicy potatoes and peas with chicken... 45 minutes

2011-03-31T15:15:00.004-05:00

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

2011-03-29T15:39:00.000-05:00

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

2011-03-25T14:29:00.000-05:00

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

2011-03-15T15:30:00.001-05:00

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

2011-03-13T15:26:00.000-05:00

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

2011-03-01T16:13:00.000-06:00

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.

sriracha-glazed chicken wings... 35 minutes (plus marinating)

2011-01-29T14:30:00.001-06:00

the goods:

1/4 cup soy sauce

2 tablespoons plus 1 teaspoon white vinegar

1 tablespoon Sriracha sauce

1 tablespoon sugar

1 and 1/2 teaspoons grated peeled fresh ginger

1 and 1/2 teaspoon toasted sesame oil

1 and 1/2 pounds chicken wings

In a glass baking dish, whisk together all ingredients. Add chicken wings and toss to coat. Marinate 30 minutes, tossing halfway through.

Preheat oven to 475 degrees. Bake until chicken is cooked through and sauce thickens, 30 minutes, flipping chicken halfway through.

Mexican lasagna... 45 minutes

2011-01-27T21:30:00.001-06:00

the goods:

2 teaspoons extra-virgin olive oil
1 bag (10 ounces) frozen corn
1 garlic clove, minced
1/4 teaspoon cayenne pepper
reserved cooked black beans (or 1 can black beans, rinsed and drained)
8 flour tortillas, warmed and halved
2 cups salsa
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add garlic and cayenne, cook 1 minute. Add black beans and corn; season with salt and pepper. Cook until beans are warmed through, 3 minutes. Remove from heat. Arrange a layer of tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese.

Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with another layer of tortilla halves, remaining salsa and cheese.

Cover with foil and bake until center is hot and cheese melts, 20 minutes. Uncover and bake until cheese is bubbling, 10 minutes.

spicy black bean soup... 1 hour and 45 minutes (plus soaking)

2011-01-25T16:38:00.003-06:00

the goods:

1 pound dried black beans, picked over, soaked overnight, and drained
2 large yellow onions, diced small
2 jalapenos, minced
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
1 and 3/4 cups low-sodium vegetable broth
1 tablespoon cornstarch
2 tablespoons fresh lime juice
diced avocado, cilantro, sour cream, and tortilla chips for serving

In a medium saucepan, cover beans with cold water by 2 inches. Add one quarter each of onions and jalapeno and bring to a boil over high. Reduce to a rapid simmer; cook until beans are tender, 45 to 50 minutes. With a slotted spoon, transfer 1 and 1/2 cups bean mixture to a tupperware. Let cool, then refrigerate for Mexican lasagna tomorrow night. In a large Dutch oven or heavy pot, heat oil over medium-high. Add garlic and remaining onions; season with salt and pepper. Cook, stirring often, until onions are soft and golden brown, 10 minutes. Stir in remaining jalapeno, cumin, beans and their cooking liquid, and broth. Season with salt and pepper. Bring to a simmer and cook until beans are soft, 20 minutes. Transfer 2 cups soup to a blender and add cornstarch. Puree until smooth. Return to pot. Cook, stirring, until soup thickens, 1 to 2 minutes. Add lime juice and season to taste with salt and pepper.

To serve, top with avocado, cilantro, sour cream, and tortilla chips if desired.

pork loin with pearl onions and apricots... 1 hour

2011-01-19T22:13:00.000-06:00

the goods:

1 teaspoon olive oil

1 and 1/2 pounds pork loin, tied at 1-inch intervals

1/2 teaspoon ground coriander

1/4 pound cipollini onions, peeled

1 bag (10 ounces) frozen pearl onions

1/3 cup dry white wine

1/2 cup low-sodium chicken broth

1/4 teaspoon fennel seed

1 wide strip orange zest

1/4 cup coarselt chopped dried apricots

1 teaspoon red-wine vinegar

Preheat oven to 350 degrees. In a large Dutch oven or heavy pot, heat oil over medium-high. Pat pork dry with paper towels, sprinkle with coriander, and season with salt and pepper. Cook until browned on all sides, about 10 minutes total. Transfer pork to a plate. Reduce heat to medium and add onions to pot. Cook, stirring, until onions are golden brown, about 3 minutes.

Return pork to pot and add wine, broth, fennel seed, zest, and apricots. Bring mixture to a boil. Cover and transfer to oven. Cook 25 to 30 minutes.

Transfer pork to a plate, tent loosely with foil, and let rest 10 minutes. On stovetop, bring cooking liquid to a boil over medium high and cook until slightly thickened, 3 minutes. Stir in vinegar. Thinly slice pork and serve with onions, apricots, and sauce.

parmesan chicken with potatoes and brussels sprouts... 30 minutes

2011-01-15T15:20:00.000-06:00

the goods:

1/3 cup panko breadcrumbs

1/3 cup grated Parmesan

1 and 1/2 pounds chicken tenders

2 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 pound small golden potatoes, quartered

3/4 pound brussels sprouts, trimmed and halved lengthwise

Preheat oven to 450 degrees, with racks in upper and lower thirds. In a small bowl, mix together panko and Parmesan. In a 9-by-13-inch baking dish, toss chicken with 1 teaspoon oil and thyme; season with salt and pepper.

Arrange chicken in a single layer and sprinkle with panko mixture. Drizzle with 1 tablespoon oil.

On a rimmed baking sheet, toss potatoes and brussels sprouts with 2 teaspoons oil; season with salt and pepper.

Bake chicken on upper rack until topping is golden brown and chicken is cooked through, 20 minutes.

Roast vegetables on lower rack until golden brown and tender, 20 minutes.

Serve chicken with vegetables.

slow-cooker spicy buffalo chicken sandwiches... 4 hours and 25 minutes

2011-01-13T16:20:00.000-06:00

the goods:

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken thighs, cut into 1 and 1/2-inch pieces

1 pound boneless, skinless chicken breasts, cut into 1 and 1/2-inch pieces

1 medium yellow onion, diced small

3 garlic cloves, roughly chopped

1 medium red bell pepper, seeded and diced small

1 can (14.5 ounces) crushed tomatoes

1/4 cup hot-pepper sauce, such as Frank's

3 tablespoons Worcestershire sauce

2 tablespoons yellow mustard

1 tablespoon unsulfured molasses

8 hamburger buns

In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts.

To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 cup water and cook, stirring and scraping up browned bits from skillet, 5 minutes. Season with salt and pepper and transfer to slow cooker.

To slow cooker, add crushed tomatoes, hot-pepper sauce, Worcestershire, mustard, and molasses; stir to combine. Cover and cook on high until chicken is very tender, 4 hours.

Shred chicken (helpful hint: use a potato masher) and season to taste with salt and pepper. Serve on buns.

chicken sandwiches with white onions and peppers... 20 minutes

2011-01-11T14:58:00.000-06:00

the goods:

2 teaspoons olive oil

1 small white onion, cut into 1/2-inch wedges

1 green bell pepper, seeded and cut into 1/2-inch strips

2 teaspoons fresh oregano leaves

1/3 cup finely grated white cheddar cheese

2 chicken cutlets

cayenne pepper

1 tablespoon mayonnaise

1/2 baguette, halved lengthwise and insides scooped out

lettuce leaves

In a large skillet, heat 1 teaspoon oil over medium. Add onion, belle peppers, and oregano. Season with salt and pepper. Cook, stirring frequently, until onion and bell pepper are tender, about 12 minutes. Transfer mixture to a medium bowl; tent with foil to keep warm.

Add 1 teaspoon oil to skillet. Season chicken on both sides with salt and pepper and pinch of cayenne. Cook until golden brown on one side, about 3 minutes. Flip and cook until chicken is cooked through, about 1 minute more.

Spread mayonnaise on inside of bread. Assemble sandwich with vegetables, chicken, cheese, and lettuce. Cut in half crosswise to serve.

sweet-and-sour chicken with green beans... 25 minutes

2011-01-08T14:46:00.002-06:00

the goods:

1 cup long-grain white rice

1 tablespoon cornstarch

1/4 cup sugar

1/4 cup soy sauce

1/4 cup white vinegar

1 tablespoon vegetable oil

1 and 1/4 pounds boneless skinless chicken breast, cut into 1-inch pieces

2 bell peppers (any color), seeded and diced large

1/2 pound green beans, trimmed and halved

5 scallions, thinly sliced

2-inch piece fresh ginger, peeled and minced

3 garlic cloves, minced

Cook rice according to package instructions.

Meanwhile, in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.

In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. Add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.

Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork.

To serve, spoon chicken over rice.

bacon-wrapped chicken tenders... 20 minutes

2011-01-05T15:48:00.002-06:00

the goods:

8 fresh sage leaves

8 chicken tenders

8 slices bacon

1/2 teaspoon extra-virgin olive oil

Place a sage leaf on each chicken tender, then wrap each with a bacon slice.

In a large skillet, heat oil over medium-high. Add tenders, sage side down, and cook until fat is rendered and bacon is browned, about 6 minutes. Flip and cook until tenders are cooked through, 6 minutes.

sesame beef... 15 minutes

2011-01-03T15:18:00.000-06:00

the goods:

2 tablespoons soy sauce

2 tablespoons dry sherry

1 tablespoon sugar

2 teaspoons rice vinegar

1/2 teaspoon red-pepper flakes

1/2 teaspoon cornstarch

1 tablespoon plus 1 teaspoon vegetable oil

3/4 pound boneless New York strip steak, thinly sliced

2 red bell peppers, ribs and seeds removed, thinly sliced

2 garlic cloves, minced

1 tablespoon sesame seeds, toasted

cooked rice, for serving

thinly sliced scallion greens, for serving

In a small bowl, combine soy sauce, sherry, sugar, vinegar, red-pepper flakes, and cornstarch. In a large skillet, heat 1 tablespoon oil over medium-high. In two batches, cook meat, undisturbed, until browned on one side, about 2 minutes per batch. Transfer to a plate.

Add 1 teaspoon oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, 2 minutes. Add garlic and cook until fragrant, 30 seconds. Whisk soy sauce mixture and add to skillet, along with steak. Cook, stirring, until sauce thickens, 1 minute. Stir in sesame seeds. To serve, spoon beef mixture over rice and top with scallion greens.

oregano chicken cutlets... 20 minutes

2010-12-24T09:31:00.002-06:00

the goods:

4 chicken cutlets

2 teaspoons chopped fresh oregano leaves

2 garlic cloves, smashed and peeled

1 tablespoon extra-virgin olive oil

In a medium bowl, combine chicken, oregano, and garlic. Season with salt and pepper. Transfer to a zip-top bag and freeze, up to 5 days. Place in the refrigerator in the morning of the day you plan to cook it. The chicken will absorb the flavors as it thaws. Discard garlic. In a large skillet, heat oil over medium-high. Cook chicken until cooked through, flipping once.

glazed pork chops and squash... 35 minutes

2010-12-22T20:39:00.002-06:00

the goods:

1 tablespoon honey

1/2 teaspoon finely grated peeled fresh ginger

1/2 teaspoon mustard powder

2 tablespoons extra-virgin olive oil

2 acorn squash, seeded, each cut into 8 wedges

2 bunched scallions, trimmed and cut into thirds

1 red bell pepper, ribs and seeds removed, cut into 3-inch strips

4 bone-in pork chops

Preheat oven to 450 degrees. In a small bowl, combine honey, ginger, mustard, and 1 teaspoon oil. Season glaze with salt and pepper. On a large rimmed baking sheet, toss squash with 1 tablespoon oil and season with salt and pepper. Roast 15 minutes.

Remove sheet from oven and flip squash. Add scallions and bell pepper, drizzle with 1 teaspoon oil, season with salt and pepper, and brush with glaze. Return sheet to oven and roast until squash is tender when pierced with a knife, 10 to 15 minutes.

Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high. Season pork with salt and pepper and cook until golden brown on one side, about 5 to 7 minutes. Flip, brush with remaining glaze, and cook until pork is cooked through, 5 minutes.

Serve pork alongside roasted vegetables.