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Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

Salted Brown Butter Rice Cereal Treats

 

1½ sticks (12 T.) salted butter

1 12-ounce bag marshmallows

1 12-ounce box rice cereal

1 tsp. vanilla extract

Flaky sea salt

 

In a large pot, brown butter over medium heat until butter is golden and smells nutty, about 5-7 minutes. Add marshmallows to the browned butter and mix with a silicone spatula until melted. Remove pot from heat and mix in vanilla extract. Add rice cereal slowly and mix to combine. Transfer cereal mixture to a parchment-lined baking dish and press down to form a 2-inch tall rectangle. (Tip: Use a small sheet of parchment to press down cereal mixture to keep your hands mess free). Sprinkle flaky sea salt on top. Let rice cereal treats completely cool, then cut into squares. Store in an airtight container.

No Boil Baked Pasta

No Boil Baked Pasta

No Boil Baked Pasta

 

1 tablespoon olive oil

6 cloves garlic, thinly sliced

1 teaspoon dried oregano

2-3 C. Mix-ins, in any combination (See ideas below)

12 oz. uncooked rotini pasta (fusilli, farfalle, rigatoni, medium shells, ziti)

24 oz. spaghetti sauce

24 oz. water

2 tablespoons basil pesto

8 oz. shredded Parmesan

8 oz. fresh mozzarella (provolone, fontina, melting cheese)

Kosher salt

fresh cracked pepper

julienne-cut basil, for serving

grated Parmesan cheese, for serving (pecorino, ricotta salata, grating cheese)

 

Heat oven to 400 degrees. Heat oil in a large sauté pan over medium-low heat. Add garlic, oregano, and a couple pinches of salt and pepper. Cook, stirring frequently, for 1 minute. Add pasta, chosen mix-in(s), spaghetti sauce, water, pesto, most of the Parmesan, and a couple pinches of salt and pepper. Stir to combine. Cover tightly with a lid or tin foil. Bake for 35-40 minutes or until the pasta is cooked al dente. Top with freshly torn mozzarella and remaining Parmesan and broil for 1-2 minutes or until the cheese is melted and turning golden brown. Garnish with fresh basil and grated Parmesan enjoy!

 

Add-Ins

 

  • Italian sausage, crumbled and cooked
  • Meatballs, cooked and quartered
  • Pepperoni, chopped
  • Rotisserie chicken, shredded
  • Hard-boiled eggs, chopped
  • Roasted red peppers, sliced
  • Frozen artichoke hearts, thawed and chopped
  • Zucchini, sliced and sauteed
  • Mushrooms, sliced and sauteed
  • Eggplant, sliced and sauteed
  • Fennel, sliced and sauteed
  • Spinach, chopped and sauteed
  • Escarole, chopped and sauteed
  • Black or green pitted olives, chopped
Herby Flatbread

Herby Flatbread

Herby Flatbread

 

2 ½ C. flour

1 ½ tsp. baking powder

1 tsp. sea salt

¼ C. olive oil

¼ C. Greek yogurt

8 ounces water

3 green onions, chopped

Small handful cilantro, chopped

Small handful flat-leaf parsley, chopped

About 10 leaves of fresh mint leaves, chopped

 

Whisk together your flour, baking powder and salt. Add the olive oil, Greek yogurt, and water, and work the dough until it’s a nice, smooth mass. dd the green onions and herbs and work this into the dough so it’s evenly distributed. Divide the dough into four pieces and if you’re not going to make it right away, simply pop them in a plastic bag with a drizzle of olive oil and refrigerate. It’ll keep for a day or two. To cook the flatbread, preheat the oven to 450°F and line a cookie sheet with parchment paper. Roll out each ball of dough with a rolling pin or just use the palm of your hands to flatten it—it’s very easy to work with—and cook for about 15 minutes or until golden brown on the edges. Serve right away while it’s still warm. Any leftovers can be saved in a plastic bag in the fridge then reheated in the toaster.

Miso Butter Noodles

Miso Butter Noodles

Miso Butter Noodles

 

4 oz dry spaghetti

1 T. miso

1/2 tsp mirin

1 tsp soy sauce

1 clove garlic, chopped or grated

4 T. pasta water

2 tsp cooking oil

4 oz ground chicken, pork, turkey, beef or crumbled extra firm tofu

4 to 5 green cabbage leaves, cut into bite size

pinch of salt

1 T. butter

 

Cook spaghetti in salted boiling water by following the directions of the package you are using. Meanwhile, mix miso, mirin, soy sauce, garlic, and pasta water in a mixing bowl and set aside. Heat a large skillet over high heat, add cooking oil; add ground meat, cabbage and pinch of salt. Cook until pork is fully cooked and cabbages are soften, about 3 to 4 minutes. Add the sauce mixture. Mix everything real quick then add the spaghetti and butter. Toss everything together. Transfer to a serving plate and serve immediately. Enjoy!

Parmesan Butter Linguine

Parmesan Butter Linguine

Parmesan Butter Linguine

 

2 pounds dry linguine

16 T. unsalted butter

1/4 cup chopped tarragon (or more to your taste)

4 garlic cloves, minced

Juice of 2 lemons

1 tsp. salt

2 C. grated Parmesan Cheese

 

Bring a pot of salted water to a boil. Add the linguine and cook for 8 to 10 minutes. You want the pasta to be edible but still al dente—if you are freezing you want to make sure it is even more al dente. Drain and set aside when done. While the pasta is cooking, start making the butter mixture. In a large skillet on medium heat, melt the butter. Once it has completely melted, let it cook for about 2 minutes, stirring occasionally, until it begins to brown a bit. Add the tarragon and garlic. Continue to stir until the butter has browned completely, approximately another 4 to 6 minutes. It should have a nutty smell but not be close to burning (if your butter does burn you unfortunately need to start over). Turn the heat off and allow the butter to cool for a few minutes. Combine the lemon juice, salt, and drained pasta with the butter. Once it is completely coated, stir in the Parmesan. Make sure to mix in that order, otherwise the cheese will clump. If eating now, serve hot.

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

Wedge Salad with Steak Tips

 

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

3/4 cup plain yogurt

3 ounces Stilton cheese, crumbled (1/4 cup), divided

1 tsp. red wine vinegar

1 garlic clove, minced

3/4 tsp. table salt, divided

1/2 tsp. pepper, divided

1 ½ pounds sirloin steak tips, trimmed and cut into 2-inch pieces

1 head iceberg lettuce (9 ounces), cored and cut into 8 wedges

10 ounces cherry tomatoes, halved

2 T. minced fresh chives

 

Cook bacon in 12-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate and remove skillet from heat (do not wipe out skillet). Whisk yogurt, 1/2 cup Stilton, vinegar, garlic, 1/4 tsp. salt, and 1/4 tsp. pepper in bowl until combined. Pat steak dry with paper towels and sprinkle with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper. Heat bacon fat in skillet over medium-high heat until just smoking. Add steak and cook until well browned on all sides and meat registers 125 degrees (for medium-rare), about 7 minutes. Transfer to plate, tent with aluminum foil, and let rest. Arrange lettuce wedges and steak tips on individual serving plates and drizzle with dressing. Top with tomatoes, bacon, and remaining l/4 cup Stilton. Sprinkle with chives and season with salt and pepper to taste. Serve.

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

Open Faced Chicken Cordon Bleu

 

2 chicken breasts (See Note 1)

1/2 tsp each salt and black pepper

2 T. all purpose flour

1 T. olive oil

1 T. butter

2 T. dijon mustard

4 slices deli ham

4 slices Swiss cheese

 

Preheat oven to 350°F. Pound chicken breast to flatten to 1/2″ or if large, slice horizontally. Season both sides with salt and pepper. Lightly dust each side with flour. In a oven proof skillet over medium high heat add the olive oil and butter. Quickly pan sear the chicken on both sides until lightly browned, about 1-2 minutes each side. Turn off heat and brush each piece of chicken with divided mustard. Top each piece of chicken with divided sliced ham and bake for 15 minutes. Remove from oven and top ham with Swiss cheese. Bake for another 5 minutes and serve immediately. Notes: 1. If large chicken breasts, slice horizontally for 4 pieces of chicken about 1/2″ thick.

 

Servings: 4

Calories: 378

Fat: 24g

Fiber: .9g

Tomato Basil Tortellini Skillet

Tomato Basil Tortellini Skillet

¾ lb ground beef (or use ground turkey)

½ cup chopped onion

2 cloves garlic, minced

1 (24-oz) jar tomato basil pasta sauce

2 cups chicken broth

½ (25-oz) pkg frozen tortellini

 

Cook beef, onion, and garlic in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet. Stir in pasta sauce, broth, and tortellini; bring to a boil, cover, reduce heat, and simmer 10 minutes or until tortellini is tender.

Easy Calzone Rolls

Easy Calzone Rolls

Easy Calzone Rolls

 

2 loaves frozen bread dough, thawed

1/2 pound sliced ham

1/2 pound sliced hard salami

2 cups shredded mozzarella cheese

1 cup jarred marinara sauce

 

Roll each loaf of dough into a rectangle about 8 inches by 12 inches. Layer ham and salami down the center of each rolled loaf lengthwise. Top meats with 1 cup shredded mozzarella for each roll. Fold short ends of each loaf in about 1/2 inch and seal. Roll from the long sides and pinch well to seal the entire loaf. You should have 2 long rolls. Bake, seam side down on a greased baking sheet in a 375 degree F oven for 20 minutes or until golden brown. Cut each roll into 8 slices and serve with marinara for dipping.

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

Les Potatoes de la Semaine (weeknight potatoes)

 

Six big Yukon Gold (or any of your favorite yellow flesh potatoes)

1 tsp sweet paprika

1 tsp ground cumin

3 tbsp olive oil

2 tbsp chopped parsley

2 tbsp chopped cilantro

1 tsp fresh lemon juice

2 garlic cloves, pressed or minced

1 tsp Harissa, or your favorite hot sauce (Optional)

Salt

Freshly ground black pepper

 

Preheat the oven at 400F. Peel and slice the potatoes into wedges or fries. Put them in a bowl, along with the olive oil, salt, black pepper, ground cumin, paprika and harissa, if used. Toss the potatoes to combine. Arrange them in a baking sheet in a single layer and bake until golden brown and crisp on the outside, turning them over once, about 25-30 minutes. Mix the herbs, garlic, lemon juice in a bowl. When the potatoes are baked, toss them quickly with the garlic infused herbs and serve.

Traditional Stuffing

Traditional Stuffing

Traditional Stuffing

 

1 pound Italian loaf (or French loaf), cut into 1 inch cubes

1/2 C. (1 stick) butter

1 C. onion, diced

1 C. celery, diced

2 T. sage, chopped

2 T. parsley, chopped

1 T. rosemary, chopped

1 T. thyme, chopped

salt and pepper to taste

2 eggs, lightly beaten

2 C. chicken broth

 

Spread the bread cubes in a single layer on a baking sheet and bake in a preheated 200F/90C until dried out, about 20 minutes. Meanwhile, melt the butter in a large pan over medium heat, add the onions and celery and cook until tender, about 10 minutes. Add the sage and cook until fragrant, about a minute, before removing from heat. Mix the parsley, rosemary and thyme into the cooked veggies and season with salt and pepper to taste. Mix the egg into the broth before mixing into the veggies and gently tossing with the bread cubes. Place the mixture into a greased baking dish and bake in a preheated 350F/180C oven until lightly golden brown on top, about 40 minutes. Tip: Bake the bread to dry it out a day ahead and leave it out overnight.

 

Option: Add 1 T. garlic to the pan along with the sage.

Option: Replace the fresh herbs with dried herbs using 1 tsp. dried herb in place of 1 T. of fresh.

Option: Replace the fresh herbs with 2 T. dried poultry seasoning.

Option: Add a diced apple to the pan along with the onions and celery!

Option: Add a diced pear to the pan along with the onions and celery!

Option: Add 1 C. diced fennel to the pan along with the onions and celery!

Option: Add 8 ounces diced mushrooms to the pan along with the onions and celery!

Option: Add cooked wild rice!

Option: Add 4 ounces cooked and crumbled Italian sausage!

Option: Add 4 ounces cooked diced chorizo!

Option: Add 4 ounces cooked diced andouille!

Option: Add 4 ounces cooked and crumbled bacon or pancetta!

Option: Add chopped chestnuts!

Option: Add chopped walnuts!

Option: Add raisins!

Option: Add dried cranberries!

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice)

1/4 C. vegetable oil

2 C. white rice, uncooked

1 1/2 tsp. salt

1/2 tsp. garlic powder

1 tsp. cumin

1/2 C. chopped onion

1 Anaheim pepper, seeds and membrane removed, then diced

1 can tomato sauce or diced tomatoes

4 C. chicken broth

Cilantro, for garnish

Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown. Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften. Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

Baked Oven Fries

Baked Oven Fries

3 r2a6cb18786958142a7bbea9b8f79e5a4usset potatoes (about 24 oz. total), peeled and cut lengthwise into even sized wedges
5 T. vegetable, canola or peanut oil, divided
¾ tsp. kosher salt, plus more to taste
¼ tsp. freshly ground black pepper, plus more to taste

Preheat the oven to 475Ëš F. Place the potato wedges in a large mixing bowl. Cover with hot water; soak for 10-30 minutes. Put 4 tablespoons of the oil onto a heavy, rimmed baking sheet. Tilt the sheet side to side to evenly coat the pan with oil (a pastry brush can also help with this). Sprinkle the pan evenly with the salt and pepper. Set aside. Drain the potatoes. Spread the wedges out on layers of paper towels or on clean kitchen towels. Pat dry with additional towels. Wipe out the now empty bowl so it is dry. Return the potatoes to the bowl and toss with the remaining 1 tablespoon of oil. Arrange the potato wedges on the prepared baking sheet in a single layer. Cover tightly with foil and bake for 5 minutes. Remove the foil and continue to bake until the bottoms of the potatoes are spotty golden brown, 15-20 minutes, rotating the baking sheet after 10 minutes. Using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp, 5 -15 minutes. Rotate the pan as needed to ensure even browning. When the fries are finished baking, transfer to a paper-towel lined plate to drain some of the grease. Season with additional salt and pepper to taste. Serve warm.

Zucchini Fritters

Zucchini Fritters

1 pound (about 2 medium) zucchini
1 teaspoon salt
1 tablespoon freshly grated lemon zest (1 lemon) plus 1 lemon, cut into 8 wedges (optional)
10 sprigs fresh flat-leaf parsley, stems removed and leaves finely chopped, plus more sprigs for garnish (optional)
1 medium clove garlic, peeled and minced
¼ teaspoon freshly ground pepper
2 large eggs, lightly beaten
½ cup all-purpose flour
2 to 4 tablespoons olive oil

zucchini-fritters-cleaning-314Using the large holes of a box grater, grate zucchini into a medium bowl. Add the salt, lemon zest, chopped parsley, garlic, pepper, and eggs. Mix well to combine. Slowly add flour, stirring so no lumps form. Heat 2 tablespoons olive oil in a large sauce pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary. Garnish with parsley sprigs and lemon wedges, if desired; serve. Dip into apple sauce and/or sour cream

Easy Mashed Potatoes

Easy Mashed Potatoes

Easy Mashed Potatoes

 

2 pounds Yukon Gold potatoes, peeled and sliced ½ inch thick

¾ tsp. table salt, plus salt for cooking potatoes

¾ cup half-and-half

6 T. unsalted butter

½ tsp. pepper

 

Place potatoes and 1 T. salt in large saucepan, add water to cover by 1 inch, and bring to boil over high heat. Reduce heat to medium and simmer until potatoes are tender and paring knife can be easily slipped in and out of potatoes, 18 to 22 minutes.  Meanwhile, combine half-and-half and butter in 2-cup liquid measuring cup and microwave, covered, until butter is melted and mixture is warm to touch, about 2 minutes. Drain potatoes and return them to saucepan. Cook over low heat, stirring, until potatoes are thoroughly dried, about 30 seconds. Remove from heat and, using potato masher, mash potatoes until smooth and no lumps remain. Stir in half-and-half mixture, ¾ tsp. salt, and pepper until fully incorporated. Season with salt and pepper to taste. Serve.

Zucchini Puff

Zucchini Puff

zucchini2 C. Grated zucchini, drained

1/2 C. finely chopped parsley

1/2 C. freshly grated Parmesan

1 clove minced garlic
1/4 C. olive oil
3 eggs, beaten
salt, pepper

3/4 C. packaged biscuit mix

Mix together zucchini, parsley, cheese, garlic, and olive oil. Stir in eggs and season w/salt & pepper. Blend in biscuit mix until smooth. Spread in greased 8-1/2″ round or 9″ square dish. Bake 350 deg. 35-40 min. Cut in wedges or squares.

 

Alton Brown‘s Stove Top Mac-n-Cheese

Alton Brown‘s Stove Top Mac-n-Cheese

 

1/2 pound elbow macaroni

4 tablespoons butter

2 eggs

6 ounces evaporated milk

1/2 teaspoon hot sauce

1 teaspoon kosher salt

Fresh black pepper

3/4 teaspoon dry mustard

10 ounces sharp cheddar, shredded

 

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.  Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Rice Pilaf

Rice Pilaf

1 C uncooked rice (I use a long grain)

1/2 C vermicelli (real skinny spaghetti)

1/3 cube/stick butter

1 can chicken broth adding enough water to make 2 cups

1 tsp minced onion

1 tsp salt or I prefer 1/2 tsp salt and 1/2 tsp Lawry’s seasoning salt

 

In a pan melt butter and brown the broken up vermicelli.  Stir often as this will burn easily.  Cook until the noodles are well browned.  Add chicken broth, onions and salt and bring to a boil.  Add rice and stir once.  Cover and simmer slowly until cooked through (15-20 minutes)

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

Bavarian-Style Pork Belly with Braised Red Cabbage and Spaetzle

1-1/2 to 2 lb. pork belly, fat side scored

Salt and ground black pepper to taste

1/4 C. Bavarian seasoning

2 onions, sliced

2 Granny Smith apples, cut into eighths

4 sprigs fresh rosemary

3 T. olive oil

1-1/2 T. white balsamic vinegar

 

Rub pork belly with salt, pepper and Bavarian seasoning: refrigerate overnight, uncovered. Preheat oven to 350 degrees F. On bottom of roasting pan, scatter onion, apples and rosemary: pour on oil and vinegar. Place pork belly on top; roast uncovered for 1 -1/2 to 2 hours, until tender and golden brown. If excessive browning occurs during cooking, cover loosely with aluminum foil. Set aside and keep warm, reserving cooking juices.

 

Cabbage

1/4 lb. bacon, diced

1 T. olive oil

1/2 C. red onions, diced small

1 head red cabbage, shredded

1 red delicious apple, diced medium

3 sprigs fresh thyme

1/2 C. white wine vinegar

1/3 C. brown sugar

1 T. whole grain mustard

Salt and pepper to taste

 

Render bacon in heavy-bottomed saucepan until lightly brown and crisp. Add olive oil and onions; cook until translucent. Add remainder of ingredients; stir until well combined. Cover and cook over low heat for about 30 minutes, or until cabbage is tender. Adjust to desired taste.

 

Spaetzle

 

2 eggs, beaten

1/2 C. milk

1-1/2 C. all-purpose flour

2 tsp. kosher salt

1/4 C. mixed chopped herbs (parsley, chives and/or dill)

1/2 C. clarified butter

 

Bring large pot of salted water to boil over medium heat. In a stainless steel or glass bowl, whisk together eggs and milk until well blended. In separate large bowl, combine flour and salt; make well in center. With a fork, gradually combine the egg mixture with flour. Mix until just combined. Stir in herbs. Place batter in colander over boiling water. Using a rubber or baker’s spatula, push batter through colander into boiling water. Boil for 2 to 3 minutes or until firm. Scoop spaetzle into ice bath to stop cooking; when cold, drain and dry. Heat butter to almost smoking; add spaetzle and sauté until lightly browned and crispy. Divide cooked pork belly into six equal portions. Portion out braised cabbage onto serving plates; top with pork. Garnish with hot spaetzle. Drizzle with small amount of cooking juice from pork.

Vegetable Pancakes

Vegetable Pancakes

1/2 C. plus 1 T. Reduced Fat Bisquick
1/4 C. Plain Low-Fat Yogurt
2 egg whites
1/2 C. each finely diced onion and red bell pepper
1 T. Chopped flat Leaf Parsley
Dash Pepper
2 T. Non-Fat Sour Cream

In blender combine baking mix, yogurt and egg. Process until smooth and stir in remaining ingredients except sour cream. Spray 10″ nonstick skillet with non-stick spray and heat over medium high heat. Using 2 T. batter for each pancake, drop batter into skillet, making 3 pancakes. Using back of spoon spread batter into a circle about 3″ in diameter. Cook until bubbles appear on the surface and pancakes are browned on the bottom. Flip and cook until other side is browned. Top pancakes with sour cream.

Yield: 4 Servings
Serving Size: 3 Pancakes

Calories: 80
Fat: 1g
Fiber: 1g

Notes: You could use other vegetables in place of the onion and red bell pepper. I have done them shredded zucchini (although I squeezed that as dry as I could before mixing it in since it has a lot of water), grated carrots, diced leeks, and of course other colors of bell peppers (I like the sweetness of the orange ones)

Modified Honey-Ginger Chicken Bites

Modified Honey-Ginger Chicken Bites

1/3 cup honey
2 T. minced peeled fresh ginger
2 T. fresh lemon juice
2 T. cider vinegar
2 T. low-sodium soy sauce
1 tsp. dark sesame oil
1 tsp. grated orange rind
1 tsp. Worcestershire sauce
4 garlic cloves, minced
12oz. Chicken Breast, cut into bite size pieces
Cooking spray
1/2 tsp. salt
1/4 tsp/ black pepper
2 tsp. cornstarch
2 tsp. water
2 tsp. sesame seeds, toasted (optional)

Combine first 9 ingredients in a large zip-top plastic bag; seal and shake well. Add chicken; seal and toss to coat. Refrigerate at least 2 hours or overnight, turning occasionally. Preheat oven to 425 degrees. Remove chicken from bag, reserving marinade. Arrange chicken in a single layer on the rack of a broiler pan coated with cooking spray (spray the catch-pan too, helps with clean up). Sprinkle chicken with salt and pepper. Bake at 425 degrees for about 15 minutes, stirring once. (Actual cooking time will depend on the size and shape of your chicken. Don’t overcook, or it will be dry and stringy) While chicken is cooking, strain marinade through a sieve into a bowl; discard solids. Place marinade in a saucepan; bring to a boil. Cook 3 minutes; skim solids from surface. Combine cornstarch and water in a small bowl; stir with a whisk. Add cornstarch mixture to pan, constantly stirring with a whisk; cook 1 minute. Remove from heat; pour glaze into a large bowl. Preheat broiler. Add chicken to glaze; toss well to coat. Place chicken mixture on a pan (if you want to use the same broiler pan, put down some foil under the chicken or rinse and use the catch pan part only, you don’t WANT the glaze to drop away); broil 5 minutes or until browned, stirring twice. Sprinkle with sesame seeds, if desired.

Yield: 4 Servings
Serving Size: 3oz. Chicken

Calories: 192
Fat: 3.3g
Fiber: 0g

Note: This is not a quick recipe. With the switching of pans and such, it can be a pain if you are trying to get a meal on the table fast. Also, clean up can be a real mess. I am liberal with my use of cooking spray in the catch pan of the broiler pan, and I use a non-stick aluminum foil (Reynold’s Wrap Release, I think it’s called) to line the second pan when the chicken goes back in the oven.

This is great with some sticky white rice (maybe with some fresh chopped scallions stirred in) and a hot vegetable (I like asparagus tossed with a tiny bit of sesame oil).

Flatbread

Flatbread

The dough for this flatbread has been MacGyvered into everything from a soft, puffy gyro stuffed with leftover lamb and dill yogurt, to skillet fry bread topped with cheese and served alongside tomato soup, to grilled pizza topped with peanut sauce, shredded chicken, and a Thai cucumber salad. It’s saved me from the siren call of takeout more times than I can count.

4 C. all-purpose or whole wheat flour
1 3/4 C. warm water, or 2 C. warm water if using whole wheat flour
1/4 C. extra-virgin olive oil, plus more for brushing
l tsp. active dry yeast
l tsp. kosher salt, plus more for sprinkling

In a large bowl, combine all the ingredients. Stir the mixture with a strong wooden spoon until the dough comes together into a soft but cohesive ball. To use the dough today, cover the bowl with a damp towel or a layer of plastic wrap and set it someplace warm until the dough is puffy and has doubled in size, 2 to 4 hours, depending on how warm your kitchen is. To use the dough tomorrow, or any time in the next week, transfer the dough ball to a large Ziploc freezer bag or l-gallon or larger airtight container. Refrigerate and let the dough rise in the refrigerator at least 12 hours, or up to 1 week. Bring the dough to room temperature before proceeding. After the dough has risen, turn it out onto a smooth, lightly floured surface. With floured hands, gently fold and pat the dough into a disk shape. Divide the disk into 4 to 8 equal pieces, depending on how large you want y7our finished flatbreads. Form each piece into a ball, covering the dough balls lightly with a lint-free towel or plastic wrap as y7ou go, to prevent them from drying out. Reflour the work surface to form the flatbreads. Working with one dough ball at a time, pat or gently roll the dough into a 1/4-inch-thick disk. Repeat with the remaining dough balls. Lightly brush the flatbreads with oil and, if desired, sprinkle with salt

To skillet-fry the flatbreads, preheat a cast-iron skillet over medium heat. Place a flatbread on the skillet and cook until golden brown, bubbly, and firm, about 3 minutes. Flip the flatbread and cook on the second side until the bottom is golden brown and the flatbread is fully cooked, about 3 minutes. Repeat with the remaining flatbreads.

To grill the flatbreads, preheat a grill to medium-high heat. Place a flatbread on the grill and cook until it is golden and a bit charred on the first side, 3 to 4 minutes. Flip the flatbread and grill the second side until the bottom is golden brown and the flatbread is fully cooked, 3 to 4
minutes. Repeat with the remaining flatbreads.

ATK Classic Macaroni and Cheese

ATK Classic Macaroni and Cheese

We found that it’s crucial to cook the pasta until just past the al dente stage so that it doesn’t turn mushy as it sits in the sauce. Whole, low-fat, and skim milk all work well in this recipe. If desired, offer celery salt or hot sauce for sprinkling at the table.

6 slices hearty white sandwich bread, torn into quarters
5 tsp. unsalted butter, plus 3 T. cut into 6 pieces and chilled
1 pound elbow macaroni
Salt
6 tsp. all-purpose flour
1 ¼ tsp. dry mustard
1/4 tsp. cayenne pepper
5 C. milk
8 oz. Monterey Jack cheese, shredded (2 C.)
8 oz. sharp cheddar cheese, shredded (2 C.)

Pulse bread and 3 tsp. chilled butter in food processor to coarse crumbs, about 10 pulses; set aside. Adjust oven rack 8 inches from broiler element and heat broiler. Bring 4 quarts water to boil in large pot. Add macaroni and 1 tsp. salt and cook, stirring often, until tender; drain macaroni. Melt remaining 5 tsp. butter in now-empty pot over medium-high heat. Add flour, mustard, cayenne, if using, and 1 tsp. salt and cook, whisking constantly, until mixture becomes fragrant and deepens in color, about 1 minute. Gradually whisk in milk; bring mixture to boil, whisking constantly. Reduce heat to medium and simmer, whisking occasionally, until thickened, about 5 minutes. Off heat, slowly whisk in Monterey Jack and cheddar until completely melted. Add macaroni to sauce and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes. Transfer mixture to 13 by 9-inch broiler-safe baking dish and sprinkle with bread-crumb mixture. Broil until topping is deep golden brown, 3 to 5 minutes. Let casserole cool for 5 minutes before serving.