Instead of more traditional ground beef lasagna, try this shrimp and crabmeat casserole from Better Homes & Garden. Pair it with a side salad for a satisfying and vegetable-rich dinner.
With the cost of fresh lump carb meat sky-high, refrigerated pasteurized lump crabmeat is an excellent choice over the traditional canned crabmeat or more expensive fresh crab. Look for it at the meat and seafood counter of your supermarket.
When it comes to the rice, measure out 3 cups AFTER it is cooked. The Hubs had an off-moment and cooked too much rice and we used all of it. Although it did not alter the flavor of the dish, it did make it a bit too rice-forward. If you do have extra rice, save it for another meal.
Purchasing a 1-pound bag of frozen salad shrimp made prepping a lot easier because they didn’t need to be peeled and deveined; plus the small size was perfect in the casserole. This is an ideal dish when hosting/attending a potluck lunch or dinner, just make sure to keep it warm until serving time.
1 lb. fresh or frozen small shrimp, peeled and deveined
1 medium green sweet pepper, chopped
1 onion, chopped
1 stalk celery, sliced
2 cloves garlic, minced
3 Tbsp. butter, divided
½ tsp. dried thyme, crushed
3 cup cooked long grain white rice, (1 cup uncooked)
4 strips thick-cut bacon, chopped
8 cups fresh baby kale or spinach, stems removed
2 Tbsp. butter
2 Tbsp. all-purpose flour
1 Tbsp. Cajun seasoning
2 cup milk
2 cups shredded Monterey Jack cheese (8 oz.)
16 oz. cooked crabmeat, flaked
½ cup shredded Parmesan cheese (2 oz.)
½ cup chopped green onions (4)
Make rice according to package directions.
Thaw shrimp, if frozen; set aside. Preheat oven to 350°F. In a large skillet cook the green pepper, onion, celery, and garlic in 1 tablespoon hot butter over medium heat about 4-5 minutes or until vegetables are tender.
Stir in thyme; cook and stir for 1 minute. Transfer to a large bowl. Add cooked rice; stir to combine. Set aside.
In the same skillet cook bacon over medium heat until crisp. Add the kale; cook and stir for 3 to 5 minutes or until wilted and tender. Remove from heat. Set aside.
In a medium saucepan melt 2 tablespoons butter over medium heat. Stir in flour and Cajun seasoning; cook and stir for 1 minute.
Stir in milk; cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Add Monterey Jack cheese; stir until cheese melts.
Lightly grease a 4-quart rectangular baking dish. Spread half of the rice mixture over bottom of dish. Layer with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the cheese sauce. Repeat layers. Sprinkle evenly with Parmesan cheese.
Bake, uncovered, for 30-45 minutes or until bubbly and lightly golden. Sprinkle with green onions.
Across Bangkok, there are more than a dozen versions of pad Thai. Milk Street tasted many of the iconic noodle stir-fries to find a way to make the dish doable in American home kitchens, complete with its enticing spicy-sour-salty-sweet profile.
Based on lessons from numerous Thai cooks, Milk Street developed a recipe that delivers fantastic results—perfectly balanced flavors and the layers of contrasting textures that define great pad Thai.
This version achieves nuances of wok hei, or the hard-to-describe and even more difficult to attain (on a home cooktop) hints of smokiness that come from stir-frying in a wok over a raging-hot fire. The key is to add ingredients in batches to prevent the temperature of the wok from dropping precipitously.
A few pointers for success: A 12- to 14-inch wok is essential, ideally one made of carbon steel that is well seasoned and conducts heat quickly. Use a neutral oil with a high smoke point; grapeseed, peanut or safflower oils are a good choice. Each time oil is heated in the empty wok, be sure it is smoking-hot before adding any ingredients.
Use the cooking times as guidelines, don’t take them as scripture, as burner output and heat-conduction properties of woks can differ greatly. Finally, be sure to have all ingredients and equipment, including a serving dish, ready before you head to the stovetop. Once cooking begins, it demands your full attention and is done in a matter of minutes.
TIP: Don’t oversoak the noodles. They should be softened to the point of limpness, which takes about 30 minutes, but far from fully tender. If the noodles are too soft when they go into the wok, they may break during stir-frying and/or wind up overcooked. If you’re not yet ready to stir-fry when the noodles are done soaking, not to worry. Drained of their water, they can wait to be used. If they begin to stick together, simply give them a quick rinse under cold water and drain again.
Our version ended up darker than most Pad Thais and that’s because we used tamarind puree, not tamarind pulp. If you do use the puree, you can omit Step 2 which involves hydrating the tamarind pulp.
2 Tbsp. tamarind pulp, (or 1 Tbsp. each of tamarind puree and water)
1/3 cup boiling water
2 1/2 Tbsp. packed light brown sugar or grated palm sugar
2 Tbsp. oyster sauce
2 Tbsp. soy sauce
1 1/2 Tbsp. fish sauce
1 cup bean sprouts
1 cup lightly packed fresh chives or slender scallions, cut into 1-inch lengths
1/2 cup roasted peanuts, chopped
4 Tbsp.s grapeseed or safflower oil, divided
1 medium shallot, halved and thinly sliced
3 medium garlic cloves, minced
1 lb. ground pork
1/2-3/4 tsp. red pepper flakes
2 large eggs, beaten
Lime wedges, to serve
Fresh chilies in vinegar, to serve
Place the noodles in a large bowl and add hot water to cover (the water should feel hot to the touch, but should not be scalding). Let stand, stirring once or twice to separate any strands that are sticking together, for about 30 minutes; the noodles will become pliable but will not fully soften.
Meanwhile, in a small bowl, combine the tamarind pulp and boiling water; stir with a fork to break up the pulp. Cover and let stand for about 30 minutes. Strain the mixture through a fine-mesh sieve set over another small bowl; press on the solids and be sure to scrape the underside of the sieve to collect the pulp that clings; you should have about ¼ cup.
Wipe out the small bowl used to hydrate the tamarind, then measure 3 tablespoons of the strained tamarind into it (reserve the remainder for another use). Add the sugar, oyster sauce, soy sauce and fish sauce. Stir until the sugar dissolves; place near the stove.
Drain the noodles in a colander. Shake the colander to remove excess water and set near the stove. In a medium bowl, toss together the bean sprouts, chives and peanuts; also set near the stove.
In a 12- to 14-inch wok over high, heat 1 tablespoon of the oil until smoking, swirling to coat. Add the shrimp and cook, stirring, until just beginning to curl and turn pink, 1 to 2 minutes; the shrimp will not be fully cooked. Transfer to a large plate; set aside. Wipe out the wok.
Return the wok to high and heat 2 tablespoons of the remaining oil until smoking, swirling to coat. Add the shallot, garlic and pepper flakes; cook, stirring, until fragrant and lightly browned, 20 to 30 seconds. Add the eggs (they will immediately puff) and cook, stirring from the edges inward, until the curds are barely set and shiny, 20 to 30 seconds.
Add half of the noodles. Cook, stirring, tossing and moving the noodles in a circular motion against the sides of the wok while also breaking up the eggs, until the noodles are dry, sizzling and no longer stark white in color, 1 to 1½ minutes. Drizzle the remaining 1 tablespoon of oil down the sides of the wok and add the remaining noodles; cook in the same way until the mixture is once again dry and sizzling.
Pour half of the sauce mixture down the sides of the wok; it should bubble immediately and begin to thicken. Cook, tossing and moving the noodles in a circular motion against the sides of the wok, until the liquid is absorbed, about 30 seconds. Add the remaining sauce mixture and cook in the same way.
Add the pork and half of the bean sprout mixture. Cook, stirring, until the pork is lightly browned and the sprouts are just wilted, 1 to 2 minutes. Taste the noodles; if they are still too firm, drizzle in water 2 tablespoons at a time and cook, stirring, until the noodles are tender. Toss in the remaining sprout mixture. Transfer to a platter and serve with lime wedges and chilies in vinegar (if using).
To make Pad Thai with Tofu: Cut 8 ounces firm or extra-firm tofu into ½- to ¾-inch cubes. Place in a single layer on a plate lined with a double thickness of paper towels. Cover with additional paper towels, place another plate on top, then set a few cans or jars on top as weights; let stand while you soak the noodles, prepare the tamarind and mix the sauce ingredients. Follow the recipe, substituting the tofu for the pork and stir-frying until the tofu is golden brown on all sides, about 3 minutes, setting it aside, then returning it to the wok as with the pork.
Pad Thai with Shrimp: Follow the recipe, omitting the pork. When the shallot, garlic and pepper flakes are fragrant and lightly browned, add 12 oz. medium (41/50 per pound) shrimp, peeled (tails removed) and deveined; cook, until the shrimp are lightly opaque, 2 to 3 minutes. Make a clearing in the center of the mixture and add the eggs to the clearing, then continue with the recipe.
Hands down, our favorite new roast squash recipe! Here, hoisin mixed with rice vinegar and sesame oil makes a salty-sweet-tangy-nutty dressing for tender chunks of roasted butternut squash that provides a creamy and tasty mouthful.
You can purchase already peeled and cut squash from the grocery store, but keep in mind that if the pieces are smaller or larger than specified here, you may need to adjust the cooking time. Use a broiler-safe rimmed baking sheet, as the squash chars for about 10 minutes under the broiler.
Peeling squash was never a favorite prep step. But our new Milk Street Precision Peeler makes it so easy! Few peelers actually do what they are designed to do: shave away the skins and peels from fruits and vegetables. At a cost of $29.95, it is pricey, but so well worth it.
The ovoid shape fills the palm for comfort when gripping tight and the graceful pinch grip provides a precision hold for controlled peeling even the toughest peels, skins and zest. The blade has a wide pivot to accommodate ingredients of all shapes and size, from butternut squash and eggplant to Parmesan and chocolate. Comes with extra blades.
The weight of our two butternut squash exceeded the required 3 pounds. We decided to roast all of it (in two baking sheets) and use the remainder to accompany another meal, and make butternut squash soup. Don’t crowd the baking sheets with squash flesh otherwise it will steam and not obtain the light char that is preferable.
As far as cooking time, our sheet of squash chunks roasted in the hot oven for 15 minutes instead of 10. Then a total of 15 minutes under the broiler while turning and moving the baking sheet a few times—even so, some squash obtained more a of a char than others.
With cooler temps rolling in for the autumn and winter months, this side dish is a welcome accompaniment to grilled meats, braised dishes, vegetarian meals, and roasted poultry.
3 lbs. peeled and seeded butternut squash, cut into 1½- to 2-inch cubes (about 6 cups)
2 Tbsp. neutral oil
2 tsp. packed brown sugar
Kosher salt and ground black pepper
¼ cup hoisin sauce
2 Tbsp. unseasoned rice vinegar
1 tsp. toasted sesame oil
3 Tbsp. chopped fresh chives OR 3 scallions, thinly sliced on the diagonal
Heat the oven to 475°F with a rack 6 inches from the element.
In a large bowl, toss the squash with the neutral oil, sugar, 1 tablespoon salt and ¼ teaspoon pepper. Spread in an even layer on a rimmed baking sheet and roast until just shy of tender, 10 to 12 minutes.
Turn the oven to broil and broil until charred and fully tender, about 10 minutes.
In a large bowl, whisk together the hoisin, vinegar and sesame oil. When the squash is done, immediately add it and the chives to the bowl, then toss.
As a Milk Street article informed us, barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions.
Here, cremini mushrooms are added for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, use canned artichokes rather than fresh, but to keep their flavor as bright as possible, cook them in the broth only for as long as it takes to heat them through.
Our changes? Instead of four, 6-ounce filets, we bought a 1 1⁄2-pound single filet and cut it into 3 strips, which gave each of us an 8-ounce portion. Similarly, 4 ounces of mushrooms just didn’t float our boat, so we doubled that amount to 8 ounces.
Another alteration was cutting the artichoke hearts in half instead of quartered, because they were on the small side to begin with. Finally, because our salmon filets were a bit larger, and the fact that prefer ours less translucent, we simmered them until they reached an internal temperature of 130°. All changes are noted below.
Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.
8 oz. cremini mushrooms, trimmed and thinly sliced
3 medium garlic cloves, thinly sliced
2 medium shallots, chopped
1 sprig tarragon, plus 2 Tbsp. chopped fresh tarragon
1 cup dry white wine
1 1/2 cups chicken broth or vegetable broth
14 oz. can artichoke hearts, drained, cut into halves or quarters if whole
2 Tbsp. salted butter, cut into 4 pieces
Season the salmon all over with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are browned, 4 to 6 minutes.
Add the garlic, shallots, tarragon sprig and ½ teaspoon salt; cook, stirring often, until the garlic is golden brown, 1 to 2 minutes.
Add the wine and cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
Add the broth and bring to a simmer. Place the salmon boned side down in the pan, reduce to low and cook at a very gentle simmer, uncovered, for 5 minutes. Flip the fillets and cook until the thickest parts reach 130°F or are slightly translucent when cut into, about 5 minutes.
Remove the pan from the heat. Using a wide metal spatula, transfer the salmon to wide, shallow serving bowls.
Bring the broth to a simmer over medium-high, then add the artichokes and butter; cook, stirring, until the artichokes are heated through and the butter is emulsified into the sauce, about 1 minute.
Off heat, taste and season with salt. Remove and discard the tarragon sprig, then spoon the mixture over and around the salmon and sprinkle with the chopped tarragon.
Some times you feel like a nut, some times you don’t. In this case, we are talking pecans—not loosing your marbles. With the dark chocolate morsels, they elevate flavor another notch above your typical chocolate chip cookie.
I like to add a whole pecan on top of each cookie after you drop them onto the cookie sheet and before they go into the oven. This takes the guess work out of wondering if they contain nuts for those who deal with nut allergies; or for those who have an aversion to particular nuts, such as walnuts (ahem, my other half).
Make sure your butter is softened, otherwise you won’t obtain a creamy base with which to start.
Prepared Mediterranean-style, this nutty Toasted Orzo Pasta Recipe with Garlic, Parmesan and Sun-dried Tomatoes will steal the show next to your favorite protein. You can even serve it as a quick and easy vegetarian meal on its own; it will feed 4 people as a vegetarian main and about 6 or so as a side dish.
It was a superb complement to our top sirloin and veggie kebabs. In fact, this orzo recipe jumped to the top of the list and one we’ll make time and again!
Leftovers? Lucky you. It will keep in the fridge for up to 4 days in a tightly closed container. Warm over medium heat.
In a large saucepan, heat 2 tablespoons extra virgin olive oil over medium-high. Add the orzo and cook, tossing around, until toasted to a beautiful golden brown.
Add at least 7 cups of boiling water to the saucepan and season well with 1 tablespoon of kosher salt. Cook the pasta in boiling water to al dente according to the package instructions (about 7 to 8 minutes).
Just before the pasta is fully cooked (after about 5 minutes), remove 1 cup of the starchy pasta water and set it aside.
In a large pan, warm 1/2 cup extra virgin olive oil over medium heat. Add the garlic and season with a pinch of kosher salt and red pepper flakes, if using. Cook, tossing regularly, until just fragrant. Add the lemon juice and 1/2 cup of the pasta cooking water. Raise the heat if needed to bring to a boil. Add the parsley and oregano.
When the pasta is ready, drain and add it to the pan and toss to combine. Season with kosher salt and black pepper. Add the sun-dried tomatoes and a 1/4 cup of the grated parmesan. Toss to combine. If needed, add a little more of the pasta cooking water.
Finish with more Parmesan and red pepper flakes, if you like.
When selecting the type of beef to make your kebabs, you have unlimited choices but ultimately you want your beef on the skewer to be tasty, tender and not bust your wallet. For those looking for great flavor on a budget, sirloin tips work well if they are marinated ahead to make them more flavorful.
Sirloin steaks are usually cut about an inch thick to begin with, have little fat, and have a beefy flavor a little more delicate than other cuts. This allows you to get the full flavor of the marinade with a nice underlying beefiness that isn’t over powering. Top sirloin is the perfect steak for these kebabs.
Therefore, we recommend sticking with top sirlion or New York Strip since it’s more lean than some other steaks leaving you with nice uniform cubes and not a lot of excess fat. It has great flavor and comes out tender when marinated and properly cooked.
Because the meat and the veggies need different amounts of time to cook, we thread them onto to separate skewers. If at all possible, use metal skewers because they contribute to cooking the meat from the center as they pick up heat from the exposed parts and conduct it throughout.
It is a good idea not to crowd your metal skewers with pieces of food to expose more surface area for the food to caramelize. Doing this on a wooden skewer runs the risk of burning the skewers and losing food into the grill.
1 1⁄2 lbs. top sirloin steak, cut into 1 1⁄2″ cubes
8 oz. baby bella mushrooms, stems removed
10 cocktail tomatoes
1 each red and yellow pepper, stemmed, seeded and cut into 1 1⁄2 pieces
1 large red onion, root intact, sliced into 12 wedges
Whisk oil, vinegar, mustard, and rosemary into a large bowl. Season with salt and pepper. Add steak to ziploc bag, pour in half of the marinade, mix to coat. Transfer to the refrigerator to marinate for a minimum of 1 hour and up to 8 hours, turning occasionally.
In another ziploc bag, add all of the vegetables and the remaining half of the marinade. Transfer to the refrigerator to marinate for a minimum of 1 hour and up to 8 hours, turning occasionally.
If using bamboo skewers, soak 16 in water for at least an hour.
To assemble vegetable skewers: Start with a piece of red bell pepper, onion wedge, yellow pepper, mushroom, and so on until the vegetables are used up.
On the meat skewers: Thread 7 pieces of beef onto 4 metal skewers (more if needed).
Preheat the grill on high for 15 minutes. Reduce heat to medium-high and clean and then oil grates. Add vegetable skewers and cook for 4 minutes and then flip skewers.
Add the meat skewers, cook for another 4 minutes, then turn.
Baste all skewers a few times with the leftover marinade as you cook.
Continue cooking for additional 2-3 minutes until an instant thermometer registers 130° on the meat.
Transfer to serving plate. Garnish with fresh rosemary if desired.
I’m a huge fan of potatoes no matter how they are made, be it mashed, smashed, roasted, french fried, twice-baked, scalloped, or au gratin. This Spice-Crusted Oven-Roasted Potatoesrecipe elevates spuds to a new dimension and earns top honors in my plethora of potato recipes.
The mix, known as “suya” in Nigeria has a kick to it, but it’s also got an earthy and nutty taste to it as well, making it a favorite side dish for many entrées. A food processor makes the assembly of the mixture a breeze. Though suya is typically a powder when used on meats, adding a bit of oil produces a paste that adheres better to skin-on potatoes.
It is paired with a refreshing tomato-shallot recipe to spoon over the top, or even used for dipping. While it is not necessary, it adds a bright note to the side dish and complimented our grilled lamb loin chops.
Making them is a bit messy when you try to adhere the spice rub to the potato halves. Some of the mixture on the baking sheet will likely occur and char, but don’t worry because the cooking spray prevents it from sticking to the sheet.
There are as many versions of this hong shao rou dish as there are families because recipes for Chinese red-cooked pork vary by region and often are passed down within generations. The up-shot though, is succulent pork coated in savory spiced caramel. And the verdict? In a word, FANTASTIC!!
Dark soy sauce develops a crimson tint with long-cooking, lending hong shao rou its characteristic hue. This Instant Pot iteration from Milk Street omits the condiment, which can be tricky to source, resulting in a dish that’s less red but no less delicious. The pork shoulder is braised with ginger, garlic and warm spices, rounded out by sugar, soy sauce and dry sherry, an easier-to-find alternative to Shaoxing, the rice wine traditionally used in the dish. (We had some Shaoxing on hand.)
Whether pressure- or slow-cooked until fork-tender, the meat is reserved and its aromatic braising liquid is reduced into a sticky-sweet sauce. Assertive and robust in flavor, hong shao rou is best served with plain rice and simple steamed or stir-fried vegetables. So we paired ours with steamed jasmine rice and baby bok choy sautéed with ginger, garlic, Shaoxing rice wine—many of the same ingredients as the pork.
NOTE: Don’t add liquid to the pot other than the ⅓ cup of dry sherry. Allowing the pork to braise in its own juices yields rich, meaty flavor and results in less liquid to reduce to a glaze at the end.
3 lbs. boneless pork shoulder, trimmed of fat, cut into 1-inch chunks
1 bunch scallions, thinly sliced, whites and greens reserved separately
1/4 cup minced fresh ginger
4 medium garlic cloves, minced
1 cinnamon stick
3 star anise pods
1/3 cup dry sherry or Shaoxing wine
2 Tbsp. soy sauce, preferably dark soy sauce
Kosher salt and ground black pepper
On a 6-quart Instant Pot, select Normal Sauté. Add the sugar and 1 tablespoon water, then cook, stirring occasionally, until the sugar has liquified and is golden brown, 6 to 8 minutes.
Add the pork and toss to coat. Cook, stirring occasionally, until the pork is no longer pink and has rendered some fat, 7 to 10 minutes.
Stir in the scallion whites, ginger, garlic, cinnamon, star anise, sherry and soy sauce. Press Cancel, then distribute the mixture in an even layer.
FAST: Lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 25 minutes. When pressure cooking is complete, allow the pressure to release naturally for 5 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot. OR
SLOW: Select More/High Sauté and bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to More/High. Set the cooking time for 4½ to 5½ hours; the pork is done when a skewer inserted into a piece meets no resistance. Press Cancel, then carefully open the pot.
Transfer the pork to a medium bowl, leaving the cooking liquid in the pot. If necessary, using a large spoon, skim off and discard the fat from the surface of the liquid.
Select More/High Sauté, bring the liquid to a boil and cook, stirring occasionally, until reduced to the consistency of honey, 13 to 15 minutes. Remove and discard the cinnamon and star anise.
Return the pork and any accumulated juices to the pot and cook, stirring, until heated through, 2 to 3 minutes. Press Cancel to turn off the pot.
Taste and season with salt and pepper. Serve sprinkled with the scallion greens.
Garlic and lemon with chicken is an iconic pairing that satisfies almost any appetite. In this recipe, poultry pieces are marinated in lemon and garlic, then topped with a sauce made with more of the same, producing extremely flavorful and juicy chicken.
One of the toppings is pimento which adds not only a bright pop of color, but more depth of flavor. If you’ve ever tried southern pimento cheese, or enjoyed pimento stuffed green olives, you have already tried the pimento pepper in pickled form. The word “pimiento” translates to “pepper” from Spanish. Pimento peppers are not spicy, but rather mild, sweet and succulent.
While the recipe indicates to start with a whole chicken and cut it down into pieces (our preference), you could just as easily buy bone-in, skin-on pieces to begin with, especially if the eaters go for all white meat or all dark meat.
Please keep in mind that the chicken needs to marinate at least an hour up to overnight. Doing so in the morning, allows for about 8-10 hours.
There is a good amount of sauce left in the skillet so dredge your side veg into it. Our broccolini sopped up many of the juices creating a more cohesive dinner.
1/2 1/2 tsp. freshly ground black pepper, plus more to taste
One 3 1/2- to 4-lb. chicken, cut into pieces
2 Tbsp. unsalted butter
1 1/2 tsp. honey, plus more if needed
1 1/2 tsp. chopped fresh oregano
4 cloves garlic, minced
Juice of 2 lemons (about 1/4 cup) plus 1/2 tsp. lemon zest
One 4-oz. jar diced pimientos, drained
1/4 cup chopped fresh parsley
Lemon wedges, for garnish
Whisk together the olive oil, lemon juice, garlic powder, salt and pepper in a small bowl. Add the chicken pieces to a large resealable plastic bag and pour the marinade over the top. Seal the bag, removing as much air as possible, and massage the marinade around the chicken to coat evenly.
Refrigerate for at least an hour and up to overnight.
Preheat the oven to 400 degrees F.
Remove the chicken from the marinade and transfer, skin-side up, to a large cast-iron skillet. Pour half the marinade all over the chicken in the skillet.
Sprinkle the chicken with a generous pinch of salt and pepper. Roast until the chicken is deeply browned, the meat is cooked through and the juices run clear, about 30-40 minutes. (An instant-read thermometer inserted in the thigh, avoiding bone, should read 165 degrees F.)
Remove the chicken to a platter and let rest while you make the sauce.
For the sauce: Melt the butter in a saucepan over medium heat. Whisk in the honey, oregano, garlic, lemon juice and zest and 1/4 cup skimmed drippings from the skillet and bring to simmer.
Taste and season with salt and pepper, and if too tangy, add a bit more honey. Pour the sauce over the chicken, then garnish with the pimientos, chopped parsley and lemon wedges and serve.
Healthy-ish. A closer look at the ingredients of whole wheat flour, ripe bananas, fresh blueberries, dark chocolate and 2% Greek yogurt, you can’t help but feel a bit smug when eating something so decadent. No butter, honey instead of refined sugar, and you are patting yourself on the back.
This combines parts of two previous banana bread recipes I’ve made in the past. And it is a treat anytime of day—for breakfast with more fresh fruit, a snack in the afternoon, or dessert in the evening with perhaps a dollop of good French vanilla ice cream. OK, so maybe the ice cream isn’t in keeping with the healthy factor, but sometimes you just need some self-love, right?
No mix master needed. Simply get a large mixing bowl, mash the ripe bananas, add the other ingredients and then pour batter into your prepared loaf pan. Top with a smattering of additional blueberries and chocolate pieces, pop in the preheated oven for an hour. Voila, masterpiece accomplished!
A popular item to share at a Sunday brunch. If it is not all eaten right away, wrap in plastic wrap followed by a layer of tinfoil and keep in the refrigerator, or freeze.
Healthy Blueberry Banana Bread with Dark Chocolate
With the end of summer holiday on the horizon, a grilled steak is always a fan favorite. While there are some steaks that need nothing more than a little salt and pepper to bring out their beefy goodness, flank steak is not one of them.
This bold marinade is just the sort of seasoning the brawny cut begs for: lime juice and zest add brightness, brown sugar sweetness, and jalapeño and sriracha a complex heat. Just whiz it all together in a food processor and slather it on the meat.
Marinate overnight preferably, or a minimum of 2 hours, before tossing it on the grill. Lastly, always make more flank steak that you think you want. Leftovers are the best part—we used ours as part of a steak salad. For an extra boost of flavor, try adding 1/4 cup of bourbon and a little Worcestershire.
In a food processor, pulse together scallions, ginger, jalapeno, garlic, sugar, lime zest and juice, and sriracha. With the motor running, pour in oil until smooth
Season steak with salt. Place in a large bowl and pour marinade over meat. Turn to coat well with the mixture. Cover tightly and refrigerate for at least 2 hours or overnight.
When ready to cook the steak, heat the grill to medium-high heat. Transfer the meat to the grill and cook, covered, until it reaches the desired doneness (about 5 minutes per side for medium-rare). Let rest on a cutting board for 5 minutes, then slice thinly.
Soup isn’t typically a dish that comes to mind during hot weather spells. But I couldn’t help myself when I saw this fiber-rich recipe from America’s Test Kitchen (ATK). So on a rare cool, cloudy day in mid-summer, I spent some afternoon time preparing this Butternut Squash and White Bean Soup with Sage Pesto, with the intentions of having it for dinner on the following night.
Instead of the usual creamy, rich, puréed style of butternut squash soup, this heartier version can stand on its own as a meal. It features chunks of squash paired with creamy cannellini beans to give the soup some heft.
Because the bulb portion of the squash is difficult to cut into cubes that will cook evenly, and because it naturally cooks faster than the dense neck portion, ATK suggests cutting the bulb into wedges, cook them in the broth until soft, and then mash them to make a “squash stock”—giving the soup base body and flavor.
A swirl of freshly-made sage pesto made in a mini food processor, lends the right bright, fresh finish. The pesto is so good, you may be tempted to eat it directly from the bowl. If you have any leftover, use it as a condiment on any number of other edibles; or stir into pasta.
Since The Hubs detests walnuts, I opted to use pine nuts—a common ingredient in pesto. If you are intent on keeping it vegetarian, use vegetable broth. Keep in mind, whatever stock you use, a homemade version is always a better bet because of the depth of flavor it offers.
Purchasing precut chunks of squash allows for ease of preparation although you may have to dice some of those chunks into 1⁄2-inch pieces for Step 5. To bulk up the meal further, serve with a slice of toasted crusty rosemary olive oil loaf.
Butternut Squash and White Bean Soup with Sage Pesto
1 oz. (1/2 cup) Parmesan cheese, grated, plus extra for serving
Salt and pepper
1 2- to 2 1/2 lb. butternut squash
4 cups chicken broth, preferably homemade; or vegetable stock
3 cups water
4 Tbsp. unsalted butter
1 Tbsp. soy sauce
1 Tbsp. extra-virgin olive oil
1 lb. leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
1 Tbsp. tomato paste
2 garlic cloves, minced
Salt and pepper
3 15-oz. cans cannellini beans
1 tsp. white wine vinegar
Grated Parm for serving
FOR THE PESTO: Pulse pine nuts and garlic in food processor until coarsely chopped, about 5 pulses. Add parsley and sage; with processor running, slowly add oil and process until smooth, about 1 minute. Transfer to bowl, stir in Parmesan, and season with salt and pepper to taste. Set aside.
FOR THE SOUP: Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads just below skin from squash (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep). Cut round bulb section off squash and cut in half lengthwise. Scoop out and discard seeds; cut each half into 4 wedges.
Bring squash wedges, broth, water, and soy sauce to boil in medium saucepan over high heat. Reduce heat to medium, partially cover, and simmer vigorously until squash is very tender and starting to fall apart, about 20 minutes.
Using potato masher, mash squash, still in broth, until completely broken down. Cover to keep warm; set aside. (For a creamier base, you may want to use an immersion blender.)
While broth cooks, cut neck of squash into 1/2-inch pieces. Heat oil in large Dutch oven over medium heat until shimmering. Add leeks and tomato paste and cook, stirring occasionally, until leeks have softened and tomato paste has darkened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Add squash pieces, 3/4 teaspoon salt, and 1/4 teaspoon pepper and cook, stirring occasionally, for 5 minutes. Add squash broth and bring to simmer. Partially cover and cook for 10 minutes.
Add beans and their liquid, partially cover, and cook, stirring occasionally, until squash is just tender, 15 to 20 minutes.
Stir in vinegar and season with salt and pepper to taste. Serve, passing pesto and extra Parmesan separately.
In my mind, blueberries are synonymous with late summer. Growing up in Michigan, August was the best time to harvest the sweet blue globes, gobbling them up as we picked the fruit from the bushes. Then of course, whatever was left by the time we got home, Mom would add them to muffins, bread, fruit salad, and an array of desserts. If by chance there were still leftovers, they were frozen for another time.
This classic Blueberry Galette is the perfect easy treat to whip up using all those fresh blueberries. This rustic version is basically a lazy girl’s blueberry pie, way easier to make than a homemade pie and every bit as tasty. All you have to do is place the blueberries on top of the dough, and fold the dough however you want. Serve à la mode with a dollop of good French vanilla ice cream for the ultimate summer dessert!
Top the crust with sugar — This is a nonnegotiable step. Topping the crust with sugar will give your pie crust a beautiful golden brown, sweet, crunchy finish that is both beautiful and delicious!
Place the flour, sugar, and salt in a food processor. Add the cold butter to the food processor and pulse until the mixture resembles wet sand and no large chunks of butter remain.
Add in the vodka (or water), one tablespoon at a time. If your dough has come together, don’t add any more vodka. You want just enough to bind the dough into a ball.
Turn the dough out of the food processor and form into a flat oval disk and wrap in plastic wrap. Place in fridge for at least 30 minutes, but up to 3 days.
Once your dough has chilled, preheat the oven to 375°F and line a cookie sheet with parchment paper. Set aside.
Sprinkle a work surface with flour. Roll your dough out into a 12-inch circle. Place dough onto prepared baking tray. Place a 9-inch cake pan in the center of the circle and press down ever so slightly. This will create an indentation to show exactly how far out to place your filling!
In a large bowl combine the blueberries, sugar, lemon juice, salt and cornstarch. Stir to coat the berries evenly.
Place the blueberry mixture in the center of the pie crust into an even layer. Lift the edges of the pie dough in towards the center, folding every 3-4 inches as you go around.
Mix egg with 1 tablespoon water and brush over crust. Top with coarse sugar if desired. Bake for 30-40 minutes, until the blueberry filling is bubbling and the crust is golden brown. Serve with vanilla ice cream!
Two rotisserie chickens on sale for $10, a bargain I couldn’t pass up. I had gone to the store for one bird to make Enchiladas Verdes, but when I saw the sale, it was a no-brainer. When I got home and the poultry cooled off, I stripped off the skin then harvested all of the white and dark meat. The skin and bones I bagged for the freezer for The Hubs to make his delicious stock.
This couldn’t be any easier. If you happen to have some leftover cooked chicken on hand, you could certainly use that and save yourself a trip to the grocer.