Gochujang Infographic
Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce
For basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped
Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.
Mexican Fruit Salad
Mexican Fruit Salad
When you buy Mexican fruit salad on the street, it’s assembled right then. The fruit is put in whatever container the vendor uses, most often a cardboard french fries kind of cup. Then lime juice is squeezed over it and salt and chili powder sprinkled on top. When you make it at home, assemble it at the last minute like this—the salt begins leeching juice from the fruit right away.
A quick note about this recipe. I’m usually very careful about giving specific ingredients, measurements and instructions. This time, I’m not even giving you the number of servings. Consider this more a guide than a legitimate recipe. But don’t let that deter you. Making this is brainlessly easy, and you will love the results. It’s delicious and healthy as a snack, and it makes a wonderful side for just about any kind of grilled meat, poultry or fish.
Mexican Fruit Salad with Chili Powder
Choose 1, 2, 3 or more fruits and/or vegetables—here are some that work well:
mango
pineapple [see Kitchen Notes]
watermelon
cantaloupe or other melon
cucumber or fresh pickles [see Kitchen Notes]
jicama [see Kitchen Notes]
lime juice
chili powder [see Kitchen Notes]
salt, to taste
Prepare the fruit. Slice up the fruits [and vegetables, if you’re using them]. For the salad you see here, I used pineapple, mango, watermelon and cucumber. Slice them into big chunks and spears—this is street food, often eaten with your fingers. You can make the salad ahead, up to this point, and chill the fruit until you’re ready to serve.
Assemble the salad. Place the fruit in a large, shallow bowl. Squeeze lime juice over it [for a generous salad for two, I used the juice of one lime]. Season generously with salt and chili powder. Stir gently with a rubber spatula to avoid damaging fruit and taste. You’ll probably want to add more chili powder; keep adding, stirring and tasting until you pick up the flavor of the chili powder and a little heat. Add as much chili powder as you and your dinner guests can comfortably take—that’s a key part of this salad’s charm. Serve immediately.
Kitchen Notes
First, a couple of quick general notes. There are countless variations on this theme. Coconut was one ingredient that turned up on occasion, as was lemon juice, but some recipes warned that the latter would be overly tart. I agree. A couple of fruits that were called out as not working well in this dish were bananas and berries. Feel free to experiment.
Picking a pineapple. This was the surprise hit of the version we made. Here is Marion’s no fail tip for picking a nice, ripe pineapple: Pull on one of the leaves at the top. If it pulls out easily, the pineapple is ripe. Period.
Cucumbers: Peel or no peel? Cucumbers add a particularly nice palate cleansing taste. The cucumber I used was relatively thin skinned and not waxed, so I didn’t peel it—the skin added an extra crunch and a nice dark green to the salad. If the skin is waxed, or if it tastes bitter [sample heavily as you make this salad], peel it. If you can find “fresh picklesâ€â€”also referred to as pickling cucumbers, smaller than salad cucumbers or, well, cucumbers—these work well in this salad. They can also be served alone with the lime juice, salt and chili powder as a refreshing salad or side dish.
What the heck is jicama? Pronounced hee-kah-ma, it is often referred to as the Mexican potato, according to Epicuirous.com. It is a large, bulbous root vegetable with “a thin brown skin and white crunchy flesh. Its sweet, nutty flavor is good both raw and cooked. JÃcama is available from November through May and can be purchased in Mexican markets and most large supermarkets.†It is a particularly popular ingredient for Mexican fruit salad.
Chili powder, pure and simple. Every recipe had a different opinion on chili powder. Some advocated mixes meant strictly for fruit and found in Mexican markets. I’m sure it’s wonderful, but the brands vary and so do their sodium levels—and other ingredients, for that matter. One source called for grinding your own chiles; if you can find them, this sounds like a great idea. But honestly, I say go for the best pure chili powder you can find. Make sure it doesn’t contain cumin or other flavorings and you’ll do fine.
Guide to Herbs Infographic
Provencal Skillet Supper
1 lb. Lean Ground lamb or beef
1 md. Onion, chopped
1 Garlic Clove, minced
10oz. Linguine, broken into 11/2†lengths
1 (28oz.) Can Italian peeled Tomatoes with their Juice
2 md. Zucchini, sliced in 1/4†Rounds
1 C. Tomato Sauce
1/2 tsp. Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Rosemary, crumbled
1/4 tsp. Each Salt & Pepper
1/2 C. Pitted Black Olives, chopped
Grated Parmesan Cheese
In non-reactive skillet cook lamb, onion, and garlic over medium-high heat, stirring often to break up lumps of meat, until meat is no longer pink. Drain off excess fat. Stir in linguine, tomatoes & juice, spices, and 11/2 C. water. Bring to a simmer, reduce heat to low, and cover. Cook, stirring often to avoid scorching, until linguine is tender, about 25 minutes. Sprinkle with olives and Parmesan cheese.
Ranch Round Steak
3 lb. beef round tip steaks, 1/2′ thick, and then cut into serving pieces.
1/4 C. flour
2 tsp. dry mustard
1 1/2 tsp. salt
1/8 tsp. pepper
1/4 C. shortening
1/2 C. water
1 T. Worcestershire sauce
Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and Worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravy over meat and serve.
Skirt Steak with Rosemary, Black Pepper & Balsamic Vinegar
1 lb. Skirt Steak, trimmed and cut into four portions 
4 1/2 tsp. Finely chopped fresh rosemary
1 1/2 tsp. Finely crushed black peppercorns
¾ tsp. Salt
2 tsp. Vegetable oil
1/2 C. Balsamic vinegar
8 oz. Arugula, tough stems removed, leaves washed and dried
Cover the steaks with plastic wrap and gently lb. them 1/4 inch thick with the flat side of a meat mallet. Combine the rosemary, pepper, and salt, and press it onto the skirt steaks. Coat a large skillet with the oil and set it over high heat. When the oil is just barely smoking, add the meat, lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 min. on each side for medium rare. The steaks should be very rosy pink. Transfer the meat to a cutting board and tent with foil. With tongs or a spoon, pick any blackened bits out of the pan and discard. Lower the heat to medium and add the vinegar–it will bubble furiously, and the fumes will be sharp at first. Raise the heat and bring the vinegar to a boil. Continue boiling, stirring and rubbing with a wooden spoon to dislodge any brown bits stuck to the pan, until the vinegar is reduced to about 3 T., about 5 min. Stir in any juices collected from the meat. Cut the steaks into 1/4-inch-thick slices. Divide the Arugula among four plates and arrange the meat slices on top. Spoon the sauce over the meat and the greens and serve.
Grilled Peach, Watermelon and Blackberry Salad with Mascarpone Honey Dressing, Toasted Almonds and Mint
1 C. mascarpone cheese (or vanilla yogurt, drained)
2 T. honey, plus 2 T. for drizzling
1 T. fresh lemon juice
Combine mascarpone, 2 T. honey and lemon juice in a small bowl and mix until smooth.
4 peaches, halved and pitted (yellow peaches make the salad more colorful)
2 T. vegetable oil
8 wedges seedless Watermelon
1 pint blackberries or blueberries
1/2 C. toasted sliced or slivered almonds
1/4 C. Mint, chiffonade, plus a few sprigs for garnish
Zest of one lemon
Preheat a gas or charcoal grill (or heat a grill pan on your stove). Brush the peach halves on both sides with oil and grill cut-side down until golden brown and caramelized, 3-4 minutes. Turn over and grill 1-2 minutes more. Arrange all the fruit on a large platter, or in a large bowl. Spoon small portions of mascarpone honey dressing evenly around the fruit. Drizzle top of fruit with honey, and sprinkle with toasted almonds and mint chiffonade. Garnish with lemon zest and a few mint sprigs.
Sheet Pan Supper: Hearty Ratatouille with Goat Cheese
Olive Oil Cooking Spray
1 can (12 oz.) tomato puree
3 cloves garlic thinly sliced
1/2 medium yellow onion finely chopped
Kosher salt and freshly ground pepper
2 T. unsalted butter, cut into small cubes
1 large red bell pepper
1 large Chinese Eggplant or other long skinny eggplant
1 large zucchini
1 large yellow squash
3-4 smallish yukon gold potatoes unpeeled
2 T. extra virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat’s cheese
1 T. roughy chopped basil leaves
Crusty Bread for serving
Preheat the oven to 375 degrees with one rack about 4 inches from the broiler and one rack in the center. Mist a sheet pan with cooking spray. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, salt and pepper. Use a rubber spatula to spread evenly. Drop the butter cubes all over. Cut the top off the pepper, pull out the seeds. Take a sharp knife and slice into 1/8-1/4 of an inch rounds and slice the rounds into thirds. Trim the ends of the eggplant, zucchini and squash. Slice each into 1/8-1/4 inch. Slice the potatoes the same size too. Carefully arrange the vegetables over the tomato base overlapping them in a pattern going from one short end to the other. Drizzle the veggies with olive oil. Sprinkle with thyme and some salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling up the edges, 30-40 mins. Remove the pan from the oven and turn the oven to broil. Break the goats cheese into large crumbles and scatter evenly over the ratatouille. Broil to gently melt the cheese about 1 min. Sprinkle the chopped basil and serve warm with crusty bread.
Blueberry Mousse
Blueberry Mousse
3 eggs
2 pints blueberries
4 T. honey
2 T. kirsch
1/4 tsp. salt
3T. cornstarch
1/2 pint heavy cream
Separate eggs, cover containers tightly and allow to come to room temperature. Wash blueberries (reserve some for garnish) and place in a saucepan along with honey, kirsch and salt. Cover and cook 10-15 minutes over low heat. Take out some hot liquid and mix with cornstarch until smooth. Return to blueberry mixture and mix thoroughly. Beat a spoonful of hot blueberries into egg yolks, then return to blueberries and beat for 2 minutes. Cool to room temperature. Beat egg whites until stiff. Fold into blueberries and chill for 1 to 1 1/2 hours. Whip cream until firm. Fold into chilled mixture and refrigerate until set (2 hours). Garnish with reserved blueberries.
Spicy Beef Noodles
1 1/2 lb. thinly sliced beef
1 T. vegetable oil
1 medium red onion, julienne
4 cloves garlic, chopped
1 T. chopped ginger
1 C. sliced shitakie mushrooms
2 carrots julienne
6 baby bokchoy, cut in half or 1 medium head, julienne
1/2 lb. cooked chinese noodles or thin cut paste such as spagattini
6 C. beef or chicken stock
1 T. oyster sauce
2 tsp. chili paste
2 tsp. sesame oil
1 tsp. orange juice concentrate
soy sauce to taste
2 T. toasted sesame seeds for garnish
Slice the beef thinly and set aside. Heat a large wok or stock pot with the oil until smoking hot. Add the onions, garlic, and ginger and suate until you can smell the aroma. Keep the mixture moving by mixing so that it does not burn. Add mushrooms and carrots and cook until carrots are crisp tender about 3 minutes. Add the bok choy and the steak and cook just until the bok choy begins to wilt 2 minutes about. Add noodles and stock and bring up to a boil. Reduce heat to medium and simmer. Add oyster sauce, chili paste, sesame oil, orange juice concentrate and soy sauce. Simmer for about 2-3 minutes to bring out the flavors. Serve in large bowls and top with toasted sesame seeds.
Steak Diane
1 1/2 pounds top sirloin steak, cut 1/2-inch thick
Lawry’s Seasoned Salt to taste
Lawry’s Seasoned Pepper to taste
2 T. butter
1/2 tsp. dry mustard
1/4 cup chopped green onion
2 T. butter
1 T. Worcestershire sauce
3 T. dry Sherry wine
1/4 tsp. Lawry’s Garlic Powder with Parsley
1 T. chopped parsley
Cut steak into 4 serving portions and pound to 1/4-inch thickness. Sprinkle lightly with Seasoned Salt and Seasoned Pepper. In large heavy skillet, melt 2 T. butter and stir in mustard. Add onion and as many steaks as will fit in pan. Quickly brown and transfer to heated platter. Repeat with remaining steaks. To pan juices, add remaining 2 T. butter, Worcestershire sauce, Sherry and Garlic Powder with Parsley. Cook over high heat until slightly thick. Stir in parsley and pour sauce over steaks.
Easy Sheet Pan Chicken
Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes – either sweet or white – and your favorite green vegetable or salad. It’s weeknight cooking at its finest.
3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
â…” cup plain dried bread crumbs
Olive oil, for drizzling
Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard. Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that’s O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil. Bake until chicken is golden and no longer pink, 35 to 40 minutes.
Chicken and Black Bean Enchilada Stacks
Just call this the lazy girl’s way of getting enchiladas in her mouth! The filling is slow cooked and layered between flour tortillas with sharp cheddar cheese and baked where everything melds together into a hot, delicious mess.
1 (11 ounce) can Ro-tel tomatoes and green chiles
1 cup chicken broth
2 teaspoons chili powder
1 teaspoon salt
½ teaspoon cumin
½ teaspoon dried oregano
4 boneless skinless chicken breasts (about 1 + ½ pounds)
1 (15-ounce) can black beans, drained and rinsed well
1 cup fresh or frozen corn
1 cup instant white or brown rice
5 (10-inch) flour tortillas
2 cups shredded sharp cheddar cheese
sour cream, for serving
Make the filling:
In a 4 or 5 quart slow cooker stir the Ro-tel, broth and all the seasonings together.
Add the chicken breasts, beans and corn. Cook on high 3 – 4 hours or low 5 – 6 hours. Remove the chicken breasts to a cutting board and shred or cut into bite-size pieces. Stir back into the slow cooker. Cook the rice according to package directions and stir it into the slow cooker. If there’s a lot of liquid left take the lid off the pot and let it cook off. Assembly: Preheat oven to 400 degrees F. Grease a large baking sheet (wide enough to fit the tortillas). Place one tortilla in the center of the baking sheet. Spread ¼ of the filling out evenly almost to the edges. Sprinkle with â…“ cup cheese. Top with another tortilla and repeat the process 3 more times. Top the last layer of filling with a tortilla and sprinkle with the rest of the cheese. Bake 20 minutes. Remove from oven and let set 5 minutes. Slice it like a pie and serve with a dollop of sour cream.
Bacon & Mielie (corn) Bread
8 slices Bacon, 
Diced
3 cups All-purpose Flour
2 teaspoons Baking Powder
1 teaspoon Salt
¼ cups Butter, Melted
1 cup Milk
4 whole Eggs
3 cups Fresh/Frozen Corn
2-½ cups Sharp Cheddar Cheese, Divided Use
Preheat the oven to 350 F and then start by frying up the bacon bits until crispy. Once they are crispy, remove from the pan and set aside on a sheet of paper towel to drain. In a large bowl, sift the dry ingredients (flour, baking powder and salt) together. Whisk the melted butter, milk and eggs together in another bowl. Add the mixture into the dry ingredients and blend well. Add the corn kernels, 2 cups cheese and bacon bits to the mixture and blend well (mixture will be thick). Pour the mixture into a parchment paper-lined loaf pan and top with half a cup of grated cheese. Bake the bread for 60-75 minutes or until a toothpick comes out clean. Then remove it from the oven and allow the bread to cool before slicing. Top with butter and enjoy as a side or for breakfast.
Creamy Watercress Dressing
4 ounces watercress (1 qt.)
1 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons anchovy paste
1 clove garlic, peeled
Salt and pepper
Rinse watercress and drain well; pat dry with towels, then coarsely chop. In a blender or food processor, whirl watercress, 1/2 cup mayonnaise, lemon juice, anchovy paste, and garlic until smooth. Pour into a bowl and whisk in remaining mayonnaise until smooth. Add salt and pepper to taste.
Steak Au Poivre
2 T. peppercorns, plus 1 tsp. for garnish
2-inch thick beef tenderloin steaks
2 T. butter
Salt
4 T. shallots
Cognac
1/4 C. cream
Preheat oven to 375 degrees. Using the bottom of small skillet smash peppercorns. Press crushed peppercorns into steak until completely covered. Let sit for 30 minutes. Melt butter in a cast iron pan over medium heat. Season steak with salt and place in pan. Cook until dark brown on one side, flip, and cook on other side, approximately 3 minutes per side. Place steak in baking dish and finish in oven to desired degree of doneness, about 3 minutes. Melt butter in skillet and add shallots. Add a splash of cognac, cream and 1 tsp. crushed peppercorns. Bring to boil and reduce sauce. Serve steak topped with sauce.
Grapefruit Margarita
3 cups ruby grapefruit juice (fresh-squeezed or purchased)
2 cups tequila
1 cup triple sec or other orange-flavored liqueur
1/4 cup sugar
In a pitcher (at least 2-qt. capacity), combine 3 cups ruby grapefruit juice (fresh-squeezed or purchased), 2 cups tequila, and 1 cup triple sec or other orange-flavored liqueur. Chill until cold, at least 1 hour, or up to 1 day. Pour about 1/4 cup sugar on a rimmed plate. Cut a ruby grapefruit in half and rub rims of double old-fashioned glasses (8 oz.) with cut side of one half to moisten, then dip glass rims in sugar to coat. Fill glasses with ice cubes. Pour grapefruit margaritas over ice, taking care not to disturb sugared glass rims.
Stir-Fried Orange Beef
1 lb. lean Sirloin Steak, cut into thin strips
Juice of an Orange
Zest of an Orange, grated
1 T. Soy Sauce
1 tsp. Cornstarch
1-inch piece of fresh Ginger Root, peeled and finely chopped
2 tsp. Sesame Oil
1 large Carrot, julienne
2 Scallions or Green Onions, thinly sliced
3 to 4 cups cooked Rice Noodles or boiled White Rice to serve
Place the beef strips in a small bowl with the grated orange rind (zest) and orange juice. (You’ll get the most juice out of your orange if you roll it a few times on the counter, before squeezing.) Cover and marinate for at least a half-hour, stirring from time to time. White Rice that will be served as a base for your stir-fried orange beef. Drain the marinade from the meat and reserve. Mix the meat with the soy sauce, cornstarch, and ginger. Heat the sesame oil in a wok or heavy skillet over medium-high heat. When the oil is hot, add the beef strips and stir-fry for about a minute, or until they are lightly colored. Add the julienne carrot and stir-fry for another 3 minutes. Stir the sliced scallions into the mixture in the wok and cover with the reserved orange marinade. Cook over medium heat until the sauce is boiling and begins to get thick and glossy. Serve the stir-fried beef immediately over a bed of rice noodles or cooked white rice on a serving platter. Offer soy sauce on the side for additional seasoning.
Stuffed Cabbage
2 lb. Ground Beef (lean)
2 C. Minute Rice
1 Egg
Onion
Salt and Pepper
Large Head Cabbage
Large Can Tomato Juice
Cut core out of cabbage. Place head in large pot with a little water in the bottom. Cover and steam for a little bit. Carefully pull off outer cabbage leaf. Continue until all large leaves are removed. Cut up remaining cabbage and line bottom of pot. Mix burger, rice and spices. Place small amount of burger mixture into each leaf and fold/roll up, placing in pan, seam side down – largest rolls in bottom. Pour juice over top and cook slowly with lid on about 1 hour. Remove lid and cook further to condense cooking juices.
Sheet Pan Suppers: Crispy Chicken Strips and Biscuits
3 boneless, skinless chicken breasts, about 1 ½ lb total
3 T. Worcestershire Sauce
1 tsp. Salt
½ tsp. Garlic Powder
½ C. Flour
½ tsp. Baking Soda
3 C. Panko
Olive Oil Cooking Spray
1 T. chopped Fresh Thyme
1/8 tsp. Cayenne
3 large Egg Whites
Dipping Sauce, if desired, for serving
2 C. Flour
1 T. Baking Powder
¼ tsp. Baking Soda
2 tsp. Sugar
1 tsp. Salt
6 T. Cold Butter, Cut into Cubes
¾ C. Cold Buttermilk
1 lg Egg White, beaten
2 T. fresh snipped Chives
½ tsp. Pepper
Preheat oven to 450 with rack in center position. Trim the chicken of fat and then slice them on a diagonal into 1†thick strips. Place chicken in large zip top bag with Worcestershire, ½ tsp. salt, and garlic powder. Seal, shake to coat, and allow to marinate in the refrigerator for 30 minutes. Meanwhile, whisk together remaining ½ tsp. salt with flour and baking soda in a small bowl and set aside. Toast breadcrumbs by spreading in an even layer on a sheet pan and mist with cooking spray. Bake, stirring occasionally, until golden brown, about 5-8 minutes. Remove and set aside to cool. Leave oven on. Line second sheet pan with parchment paper and prepare biscuits. Whisk together flour, baking powder and soda, sugar, and salt in a bowl. Add butter and use your hands or pastry cutter to work it in until the flour mixture looks like pebbly sand. Work quickly to avoid the butter getting too warm. Pour buttermilk over flour mixture and use a fork to bring everything together into a shaggy dough. Knead dough in the bowl once or twice (avoid overmixing) to pick up the sandy pieces at the bottom of the bowl. Turn out the dough onto a lightly floured work surface and use your hands to pat it into a ¾†slab. Using a 2 ½ inch biscuit cutter, cut out as many biscuits as you can, gently repatting the dough together when necessary; you should get 6 to 8 biscuits. Place biscuits on prepared pan, dab the tops with egg white, and sprinkle with chives and pepper. Bake the biscuits until risen and golden brown, about 18 minutes. Remove from oven and set aside to cool. Leave oven on. While the biscuits bake and cool, prepare your chicken coating assembly line. Transfer panko to a bowl, add thyme and cayenne, and stir to combine. Set a wire rack on the now empy sheet pan and place it to one side; place bowl of panko next to it. Whisk the egg whites until frothy in a second bowl; place this next to panko. Place the reserved flour mixture next to the eggs. Remove chicken strips from marinade (discard marinade) and pat dry with paper towels. One by one, coat each chicken strip first in the flour mixture, then in the egg whites, shaking off any excess, and finally in the panko mixture, until totally coated. Place breaded chicken strips on the wire rack, spacing them closely together to fit. Mist lightly with cooking spray. Bake the chicken strips until deeply browned and cooked through, 10-14 minutes. Serve chicken strips warm, along side biscuits and dipping sauce.
Swedish Meatballs
1 Beaten Egg
2 1/4 C. Milk
¾ C. Soft Bread Crumbs
1/2 C. Finely Chopped Onion
1/4 C. Snipped Parsley
1/4 tsp. Pepper
1/8 tsp. Nutmeg
1/2 lb. Ground Beef
1/2 lb. Ground Pork or Lamb
1 T. Butter
2 T. Flour
2 tsp. Beef Bullion
1/8 tsp. Pepper
2-3 C. Cooked Noodles
parsley to garnish, if desired
I bowl, combine egg, 1/4 C. milk, bread crumbs, onion, parsley, and 1/4 tsp. pepper, and nutmeg. Add meat, mix well. Shape into 30 meatballs. Cook half at a time in a skillet with melted butter – about 10 minutes, or until no pink remains. Continue turning to brown evenly throughout cooking time. Remove from pan, reserve 2 T. drippings. Drain meatballs on paper towels. Stir flour, bullion, pepper into reserved rippings. Add remaining milk. Cook and stir until thickened. Add meatballs back to skillet. Heat through. Serve with noodles.
Sheet Pan Supper: Bacon & Egg Crescent Squares
1 tube Pillsburyâ„¢ refrigerated crescent rolls 
4 eggs
6 slices bacon
2 tablespoons Parmesan cheese
Salt and pepper
1 tablespoon fresh chopped basil, parsley, or Italian parsley
Preheat oven to 400°F. 2 Open and unroll the Pillsbury™ Crescents onto a baking sheet lined with parchment paper. Split the dough right down the middle, forming two large squares. Pinch the perforations together in each square. Fold up the edges of each square of dough (about 1/2 inch of the edge around each square). Crack two eggs into the center of each dough square. Place three slices of bacon across the eggs on each square. Sprinkle with a tablespoon of Parmesan cheese, and salt, and pepper to taste. Bake in oven for 10-12 minutes, until the edges of the Crescent dough are golden brown and the eggs are cooked to your preference.
Taco Bake
1 lb. ground beef
1 onion, chopped
¾ C. water
1 package (1 3/4 ounces) taco seasoning
1 (15 ounce) can tomato sauce OR 2 cans (8 ounce each) tomato sauce
1 package (8 ounce) shell macaroni, uncooked
1 can (4 ounce) mild chopped green chilies
2 C. mild shredded cheese
In a skillet, brown ground beef and onions, drain fat. Add the water, taco seasoning and tomato sauce; mix. Simmer for 20 minutes. Transfer to crock pot. Stir in macaroni and chopped green chilies. Cover and cook on Low for 6 – 8 hours or on High for 3 – 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serves 6 to 8
Chilaquiles
These chilaquiles are better made with old tortillas than with young ones — though the latter will work, as long as you let them get stale in a 200-degree-or-so oven for an hour. The other important ingredient is bacon fat, which can be old or new, but must be the result of cooked bacon past. Together, with garlic, pepper, onion, chile and tomato, the two become the very rich and appealing base of this dish that is somewhere between a solid and a stew. At the very end, there is an egg, which is filling and enlivening at once.
2 tablespoons bacon fat 
1 tablespoon vegetable oil (or you can use all bacon fat)
4 to 6 dry tortillas, of the kind described as having ‘‘seen better days,’’ quartered
3 cloves garlic, smashed and chopped
½ medium red onion, chopped small
½ red or yellow pepper, chopped small
1 to 2 teaspoons coarse salt, to taste
4 to 4 ½ cups large chopped fresh or canned tomatoes (no juice if from can)
½ tablespoon pickled spicy chiles, or a few dashes Tabasco or other hot sauce
4 eggs
1 full cup cilantro or mint, stems removed, left as leaves
2 limes
Grated or crumbled Cheddar or queso blanco (optional)
Preheat oven to 400. In a heavy low-sided casserole, heat the bacon fat and vegetable oil (or just bacon fat) over medium-high heat, until a speck of salt just sizzles if dropped in. Fry tortilla pieces in 2 batches until just lightly browned, removing to a plate. Lower heat to low, and add the garlic, onion, chopped pepper and salt. Cook about 3 minutes, until onion has started to become translucent. Add tomatoes. Cook 5 minutes, stirring often, for fresh tomatoes. If you’re using canned, add a drizzle of water, and cook 8 minutes, until they have become lightly stewy. Add pickled chiles. Add fried tortillas, and stir. Add a drizzle of water now, to keep them from sticking. Lower heat, and partly cover the pot for about 20 minutes, opening to stir every few minutes. When the stew has been cooking about 15 minutes, remove a tortilla, and taste a sliver. Cook until the tortillas are completely tender. Make 4 little wells in the stew. Crack eggs, one by one, into a teacup or ramekin, then tip each into a well. Salt yolks and white lightly. Put egg-topped stew into oven for 5 to 8 minutes, until whites are set and yolks still very slightly runny. Remove, top with fresh herbs and serve in a casserole or pot, with wedges of lime for each person to squeeze. Serve cheese alongside, if you want.
Broiled Chicken Thighs with Oranges, Fennel and Green Olives
1 bulb fennel, cored and thinly sliced
1 small red onion, thinly sliced
â…” cup pitted green olives, halved
1 tablespoon minced garlic
1 tablespoon Maras pepper (or substitute 2 teaspoons paprika plus 1 teaspoon hot pepper flakes)
3 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
1 orange, cut into eighths, but not peeled
8 smallish (about 5 ounces each) bone-in chicken thighs
Heat the broiler. Combine the fennel, onion, olives, garlic, Maras pepper and 2 tablespoons oil in a large bowl, sprinkle with salt and pepper and toss gently. Spread this mixture in a 9-by-12-inch baking dish or disposable foil pan and scatter orange sections on top. Add the chicken and remaining tablespoon of oil to the now-empty bowl, sprinkle with salt and pepper, and toss to coat. Place thighs on top of fennel mixture, skin side down. Place under broiler with pan about 4 inches from the flame and broil for 10 minutes, turning pan front to back after 4 minutes. Turn chicken skin side up and continue to broil, switching pan back to front after about 3 minutes and broiling until the skin is crisp and dark brown and the chicken is opaque throughout (or until center of flesh registers 165 degrees on instant-read thermometer), 5 to 7 minutes more. Serve with crusty bread or couscous to soak up the juices.
Three Pepper Beef Kabobs
1 pound boneless beef top sirloin steak, cut 1 inch thick
2 T. vegetable oil
1 T. fresh lemon juice
1 T. water
2 tsp. Dijon mustard
1 tsp. honey
1/2 tsp. dried oregano leaves
1/4 tsp. Pepper
1 green bell pepper, or red or yellow pepper, cut into 1-inch pieces
8 large mushrooms
Cut beef steak into 1-inch pieces. Whisk together oil, lemon juice, water, mustard, honey, oregano and pepper in large bowl; add beef, bell pepper and mushrooms, stirring to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch skewers. Place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for rare to medium, turning occasionally. Season with salt, if desired. Note: Beef kabobs may also be grilled. Place on grid over medium coals. Grill 8 to 11 minutes.
Bacon Egg & Toast Cups
3 tablespoons unsalted butter, melted
8 slices white or whole-wheat sandwich bread
6 slices bacon
6 large eggs
Coarse salt and ground pepper
Preheat oven to 375 degrees. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup , overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.
Weeknight Chili
1 lb. Lean Ground Beef or ground turkey
1 can (15 ounces) Red Kidney Beans, undrained
1 can (8 ounces) Tomato Sauce
1 T. White vinegar
2 T. Chili Powder
2 T. Minced Onion
1 tsp. Sugar (optional)
1/4 tsp. Garlic Salt
Sliced scallions and dairy sour cream to serve, if desired
Shredded Cheddar Cheese to garnish
Cook meat in 3-quart saucepan over medium-high heat 4 to 5 minutes or until no longer pink, stirring constantly. Drain off excess fat. Stir in beans, tomato sauce, vinegar, chili powder, minced onion, sugar if using, and garlic salt. Heat just to boil, reduce heat immediately, cover, and simmer 20 minutes, stirring occasionally. Serve topped with sliced scallions and dairy sour cream. Garnish with shredded Cheddar cheese.
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10 Minute Beef Stir Fry
1 lb. beef flank
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 tsp. hot chili oil
2 cloves garlic; crushed
8 ounces frozen broccoli
8 ounces frozen carrot slices
¾ C. water
1/4 C. creamy peanut butter
Cut beef crosswise (against the grain) (partially freeze meat to get very thin slices); sprinkle with the salt and pepper. In a nonstick skillet over medium-high heat, heat 2 tsp. oil; add beef; cook and stir 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 tsp. oil; add garlic; cook and stir 30 to 60 seconds. Add frozen vegetables, 1/4 C. water, and remaining 1/4 tsp. each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 C. water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce. Use 3 tsp. vegetable oil for hot chili oil for a milder taste.
Crispy Salmon Strips
Olive oil-flavored cooking spray 
2 tablespoons reduced-fat mayonnaise
2 tablespoons low-fat (2%) milk
1/2 cup fine dried bread crumbs
1 teaspoon dried dill weed
1/2 teaspoon salt
1 teaspoon lemon pepper
1 1/2 pounds boned, skinned salmon fillet, rinsed, patted dry, and cut into 2- to 3-inch pieces
Spray a nonstick 10- by 15-inch baking sheet with cooking spray. In a bowl, whisk mayonnaise and milk. In another bowl, mix bread crumbs, dill, salt, and lemon pepper. Dip each piece of salmon into mayonnaise mixture, turning to coat, then roll in bread-crumb mixture, turning to coat. Place pieces slightly apart on baking sheet and spray lightly with cooking spray. Bake on the top rack of a 475° oven until surface is browned and salmon is opaque but still moist-looking in the center (cut to test), 12 to 14 minutes.
Sheet Pan Supper: Roasted Arctic Char & Asparagus With Pistachio Gremolata
This dish is as tasty as it is beautiful. Pink-fleshed Arctic char is closely related to both salmon and lake trout, with a flavor somewhere between the two. If you can’t find any Arctic char, substitute either trout or salmon. Gremolata sounds impressive, but it is just a simple Italian condiment of chopped parsley, garlic and lemon zest. Our version has some chopped pistachios, too, for an extra salty, crunchy bite. It brings a little zing to a straightforward meal of roasted fish and bright asparagus with sweet red onion and concentrated pops of cherry tomato.
1 bunch asparagus (roughly 1 pound total)
1/4 cup extra virgin olive oil
Kosher salt and freshly ground black pepper
4 skinless fillets Arctic char, salmon or trout (5 to 6 ounces each)
1/2 medium red onion, sliced into 1/4-inch-thick half-moons
1/2 lemon, sliced into 1/4-inch-thick rounds
1/2 cup cherry or grape tomatoes
Grated zest of 1 lemon
1 clove garlic, minced
1/2 cup packed fresh flat-leaf parsley leaves, roughly chopped
1/2 cup roasted, salted, and shelled pistachios, roughly chopped
Heat the oven to 350 with a rack in the center position. Mist a sheet pan with cooking spray or line it with parchment paper. Gently bend one asparagus spear between your fingers and snap off the bottom where it breaks easily. Line up the rest of the bunch and slice off the bottoms at the same distance from the tips. Place the trimmed asparagus on the prepared pan, drizzle with the olive oil, and sprinkle with 1/2 teaspoon each of the salt and pepper. Toss to coat, and spread the asparagus in an even layer. Place the fish fillets on top of the asparagus, evenly spaced apart, and sprinkle with an extra pinch of salt and pepper. Scatter the onion, lemon slices and cherry tomatoes around and on top of the fish. Bake until the asparagus is crisp-tender and the fish is almost opaque (20 to 30 minutes if using char, other types may vary). While the fish cooks, mix together the lemon zest, garlic, parsley and pistachios in a small bowl — this is your gremolata. Sprinkle the gremolata over the char and asparagus before serving warm.
Rellenos de Camarones (Shrimp Stuffed Poblano Peppers with Green Chile Cream Sauce)
Green Chile Cream Sauce
3 Poblano Chiles, dry roasted, stemmed, seeded, and peeled
¼ White Onion, dry roasted
1 clove Garlic, dry roasted
¾ C. Mexican Crema
¾ C. Half & Half
1 tsp. dried Mexican Oregano
½ tsp. Salt
Shrimp
2 T. Olive Oil
2 cloves Garlic, minced
1 Chipotle Chile en Adobo
¼ tsp. dried Mexican Oregano
1 lb. Shrimp, peeled, cleaned, tails removed
2 T. Butter
½ tsp. Salt
4 Poblano Chiles, dry roasted, stemmed, seeded and peeled
½ C. shredded Monterey Jack Cheese
½ C. chopped Cilantro
When ready to make sauce, place all ingredients for green chile cream sauce in blender or food processor and puree for 2 minutes or until very smooth. Heat in a medium saucepan over medium heat until it is warmed through. Do not bring to a boil or simmer.
In blender or food processor, puree oil, garlic, chipotle and oregano until smooth. Place in large bowl; add shrimp, toss to combine and marinate for 20-30 minutes in the refrigerator. Heat butter in large sauté pan until shimmering. Add marinated shrimp, being careful as it will splatter. Cook 3-4 minutes, until shrimp are just beginning to form their C shape. (They do not need to be cooked through, as they will finish in the oven.) Preheat oven to 350. Add ½ C. shrimp inside each chile, top with a spoonful of cheese and gently squeeze chile closed around the filling. Place on baking dish, seam side up, and repeat with remaining chiles. Place in oven and heat 6-8 minutes, until heated through, shrimp is finished cooking and cheese is melted. Serve with warm chile green cream sauce and sprinkled with cilantro.
Green Ravioli with Garlic Filling
12 oz. Jack Cheese
3 cloves fresh Garlic
12oz. grated parmesan Cheese
12oz. dry Breadcrumbs
Pepper
1 C. Dry White Wine
3 Eggs
10oz. pkg. Frozen Chopped Spinach
2 C. unbleached white Flour
1 T. Salt
1 T. Olive Oil
2 Eggs
Water, as needed
Filling: Process Jack cheese through food processor with grating blade. Remove cheese to bowl.
With steel blade, process garlic. Add remaining dry ingredients and return Jack cheese to food processor container. Pulse until well mixed. Add wine to moisten, and then add eggs and pulse until mixed.
Ravioli: Cook spinach according to package directions. Drain. When cool, press water out of spinach. Chop with steel blade until finely chopped. Add flour and salt and mix. Add oil and mix. Add eggs and mix. Add water until a ball of dough is formed. Place on floured board. Knead until smooth and velvety. Place mixture in plastic bag for 1 hour. At this point, if you have a pasta machine, proceed to make dough. If not, roll only as much dough as you can handle at one time out on floured board until thin. On half the dough spread some of the filling and cover with other half of dough. With ravioli rolling pin or 1/8-inch board form ravioli, pressing rows of squares. Cut rows with pastry cutter or knife. In large pot of boiling water, cook ravioli until just al dente. Drain and serve with sauce of your choice.
Biscuits & Bacon with Honey Butter
8 to 10 slices thick-cut bacon
2 cups all-purpose flour, plus extra for shaping
1 tablespoon baking powder
1/4 teaspoon baking soda
2 teaspoons sugar
1 teaspoon kosher salt
6 tablespoons (3/4 stick) cold butter, cut in small cubes
3/4 cup cold buttermilk.
About 1 tablespoon honey
2 tablespoons softened butter
Preheat the oven to 400°F. Line a baking sheet with parchment paper. Lay the strips of bacon side by side on the sheet pan. Don’t overlap them, but don’t worry about leaving a lot of space either. Bake the bacon until it starts to crisp, about 10 minutes. While the bacon takes its first turn in the oven, make the biscuit dough: whisk together the flour, baking powder, baking soda, sugar, and salt in a medium-size bowl. Add the butter and use your fingertips or a pastry cutter to work it into the flour. Work quickly to avoid letting the butter get warm, and don’t worry about getting the butter equally sized. Pour the buttermilk over the flour mixture and use a fork to bring everything together in a shaggy dough. Knead once or twice to pick up any stray pieces. Lightly flour a work surface. Dump out the dough onto the surface and pat it into a 3/4-inch slab. Cut biscuits with a 2 1/2 inch round cutter, or use a knife to cut into squares of about the same size. Once the bacon has baked for 15 minutes, remove the pan from the oven. Shift the bacon around to make room for the biscuits, then quickly put them on the same tray and use a pastry brush to pick up some of the bacon grease on the pan and brush the tops of the biscuits. Immediately return the pan to the oven. Bake, rotating the pan halfway through, until the bacon is charred at the edges and the biscuits are golden (watch carefully and remove any bacon slices that seem to be burning), about 20 minutes. While they cook, combine the honey and butter to taste in a little bowl. Eat together, maybe sandwiched, maybe spread with honey butter or drizzled with honey.
10 Easy Zingy Burger Sauces Infographic
Pasta with Heirloom Tomatoes, Basil and Brie
4 large (1 pound or more) heirloom tomatoes in an assortment of colors
1 pound Brie, rind removed, torn into irregular piece
1 cup cleaned fresh basil leaves cut into strips (use both red and green if you have them)
3 large cloves garlic, peeled and finely minced
1/2 cup extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 1/2 pounds pasta in your favorite shape to hold the juices of the sauce
Combine tomatoes, brie, basil, garlic, olive oil, salt and pepper in a large serving bowl. Prepare at least 2 hours before serving and set aside, covered, at room temperature. Bring 6 quarts water to a boil in a large pot. Add 2 tsp. salt. Add the pasta and boil until tender but al dente. Drain pasta and immediately toss with the sauce. The hot pasta will melt the brie and bring out the aromas and flavors of the tomatoes and garlic. Serve and pass the pepper mill.
Sheet Pan Supper: Apple Gouda Stuffed Chicken Breasts with Smoky Roasted Sweet Potatoes
2 large boneless, skinless chicken breasts (mine were 10 ounces each – shoot for 4-6 ounces per serving)
1.5 ounces gouda cheese, thinly sliced
1/2 large apple, thinly sliced (I used Honeycrisp – any firm apple will work)
1 teaspoon olive oil for chicken
1 teaspoon fresh thyme, more as desired for garnish
1/2 teaspoon salt
1/2 fresh ground pepper
For Sweet Potatoes:
2 large sweet potatoes, peeled and diced
1 tablespoon olive oil
1/2 teaspoon smoked paprika
1 teaspoon fresh thyme leaves
1/2 teaspoon sea salt
Preheat the oven to 425 degrees Fahrenheit. Spray a large baking dish or sheet pan with nonstick cooking spray. Split each chicken breast across but not through and open like a book (be careful, you can easily cut yourself doing this!). This is also known as butterflying. On one side of the chicken, lay out 7-8 thin apple slices followed by 4-5 slices of cheese. Sprinkle with 1/2 teaspoon fresh thyme. Fold over and drizzle with 1/2 teaspoon olive oil. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place the chicken breast on sheet pan and top with another sprig of fresh thyme if desired. In a bowl, mix diced sweet potatoes with olive oil, smoked paprika, 1 teaspoon thyme leaves and sea salt until evenly coated. Arrange sweet potatoes in a single layer around chicken breasts. Bake for 20 minutes and then stir sweet potatoes. Continue to bake until the juices run clear from chicken and internal temperature of chicken registers at 165 degrees, about 10 additional minutes. Sweet potatoes should be fork tender.