Ever find yourself in front of the fridge wondering you’re totally in a rut, staring at the same old stuff with absolutely no clue what to make? Yeah, I’ve been there way more times than I can count. But here’s the best news: you don’t have to be stuck. I’ve curated this collection of 17 scrumptious savory dishes that are real game changers. They’re the kind that restore the pleasure to cooking, with flavors so divine you’ll be looking forward to actual dinner. From comforting hot food to robust, international fare that seasonings without being too much. Adieu to dull dinners let’s cook and turn your kitchen into a hotbed of excitement.
Skirt Steak with Chimichurri & Pear Gorgonzola Salad
Skirt Steak Fajita Pita with Chimichurri
This recipe creates vibrant Skirt Steak Fajita Pitas featuring tender, marinated steak grilled with charred peppers and onions. Served in warm pita pockets with creamy Havarti cheese and a bright, herbaceous chimichurri, it's a flavorful and satisfying meal perfect for a quick dinner.
Equipment
- 1 Grill Pan Or outdoor grill
- 2 Large Mixing Bowls One for marinade, one for chimichurri/veggies
- 1 Whisk
- 1 Sharp Chef's Knife
- 1 Cutting Board For prep and resting steak
Ingredients
Main
- 1/2 cup low-sodium soy sauce
- 1/4 cup lime juice about 2 limes
- 2 tablespoons honey
- 1/2 to 1 teaspoon ground cumin
- 1/4 to 1/2 teaspoon cayenne pepper
- 4 cloves garlic smashed
- Salt and freshly cracked black pepper
- 2 pounds skirt steak
- 1/2 to 1 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 limes juiced
- 2 small cloves garlic grated
- 1 jalapeno seeds and ribs removed, minced
- 1 small red onion minced
- 2 cups fresh cilantro with tender stems chopped
- 2 cups fresh flat-leaf parsley with tender stems chopped
- 1 orange pepper seeded and 1/4-inch sliced
- 1 yellow pepper seeded and 1/4-inch sliced
- 1 Spanish onion 1/4-inch sliced root to tip
- 1 tablespoon canola oil
- 4 pita pockets cut in half
- 4 to 8 slices Havarti cheese
Instructions
- For the marinade: Whisk the soy sauce, lime juice, honey, cumin, cayenne, garlic and some salt and pepper in a bowl. Place the steak in a large freezer bag or a baking dish and pour the marinade over it. Marinate the steak at least 30 minutes and up to 3 hours in the refrigerator.
- For the chimichurri: Whisk together the oil, red wine vinegar, lime juice, garlic, jalapeno and red onions. Add the herbs and toss to combine. Set aside until ready to build the sandwich.
- Heat a grill pan to high heat.
- Remove the meat from the marinade, let any excess drip from the meat so it is not overly wet. Grill the meat for 4 to 6 minutes each side for medium-rare. Transfer the meat to a cutting board, tent with foil and let rest for 5 to 10 minutes.
- While the meat rests, toss the peppers and onions in a bowl with the oil and salt and pepper. Place onto the grill and cook until the vegetables are nice and charred, 6 to 8 minutes.
- Cut the pita pockets in half.
- Slice the rested skirt steak into thin strips against the grain.
- To build the pocket: Lay a piece of Havarti cheese in the pita, add slices of skirt steak, some peppers and onions and pour in some chimichurri.
Notes
Skirt steak is thin, so it absorbs marinade quickly. While 30 minutes is fine, avoid marinating much longer than 3 hours as the acid in lime juice can begin to break down the meat's texture, making it mushy. Always pat the steak dry before grilling to achieve a superior sear and char. High heat is essential for skirt steak to get that desirable char while keeping the inside tender and medium-rare. Resting the steak after grilling is crucial; it allows the juices to redistribute, ensuring a tender, flavorful bite. The freshness of the chimichurri herbs is paramount. Taste and adjust seasoning; a touch more lime or a pinch of salt can make it pop. Always slice skirt steak against the grain to maximize tenderness.
Picture this: a perfectly seared skirt steak, served with a fresh, herby chimichurri sauce on top. It wakes up your senses like nothing else will. And then, the side salad: sweet pears mixed with tangy gorgonzola cheese for a cooling respite from the hot steak. It’s satisfying but not greasy, and honestly, it makes even a humdrum night seem classy. I’m addicted to how easy it is to make, but it impresses everyone. Give it a try; you might find it’s your new go to for when you want something exciting.
Corned Beef Reuben Sandwich
Corned Beef
This recipe outlines the traditional method for making tender corned beef. A beef brisket is brined for 10 days in a spiced saltpeter solution, then slow-simmered with aromatic vegetables until fork-tender. The prolonged brining imparts its distinct flavor and color, while gentle cooking ensures a succulent main course perfect for slicing and serving.
Equipment
- 1 Large Stockpot 6 to 8-quart capacity, for brining and simmering.
- 1 2-gallon Zip-top Bag Food-grade, for brining the brisket.
- 1 Large Container To hold the zip-top bag flat in the refrigerator during brining.
- 1 Instant-Read Thermometer For accurately checking brine temperature.
- 1 Chef's Knife and Cutting Board For preparing vegetables and slicing the cooked brisket.
Ingredients
Main
- 2 quarts water
- 1 cup kosher salt
- 1/2 cup brown sugar
- 2 tablespoons saltpeter
- 1 cinnamon stick broken into several pieces
- 1 teaspoon mustard seeds
- 1 teaspoon black peppercorns
- 8 whole cloves
- 8 whole allspice berries
- 12 whole juniper berries
- 2 bay leaves crumbled
- 1/2 teaspoon ground ginger
- 2 pounds ice
- 1 4 to 5 pound beef brisket, trimmed
- 1 small onion quartered
- 1 large carrot coarsely chopped
- 1 stalk celery coarsely chopped
Instructions
- Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
- After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
Notes
The use of saltpeter (sodium nitrite) is crucial for both the characteristic pink color of corned beef and its preservation. Ensure you source food-grade saltpeter and handle it appropriately. Maintaining the brine temperature at 45°F (7°C) is critical for food safety and effective curing; a thermometer is highly recommended. For optimal tenderness, the prolonged low simmer is essential – do not boil vigorously, as this will toughen the meat. Slicing across the grain after cooking is paramount to achieve a tender, melt-in-your-mouth texture. This dish pairs perfectly with boiled cabbage, potatoes, or root vegetables.
The Reuben is one of those sandwiches that just goes about hitting differently every time. Stacks of salty corned beef, crunchy sauerkraut, and gooey Swiss cheese, all smothered in Thousand Island dressing and grilled between rye bread. It’s got just the right mix of textures crunchy on the outside, soft and meaty on the inside. I make this up when I want something quick but filling, like on a lazy weekend or after working a long day. It’s a classic for good reason, and don’t fret, it never disappoints.
Garlic Butter Pork Chops with Spiced Up Mac & Cheese
Smothered Pork Chops
This recipe creates flavorful smothered pork chops. Bone-in pork chops are dredged in a spiced flour mixture, then pan-fried until golden. A rich, creamy gravy is made from the pan drippings with chicken broth and buttermilk. The chops are returned to the pan to simmer in the gravy until tender, offering a comforting and satisfying meal.
Equipment
- 1 Large Saute Pan or Cast Iron Skillet
- 1 Shallow Platter For dredging pork chops
- 1 Fork For mixing dry ingredients
- 1 Whisk For smooth gravy
- 1 Tongs For handling pork chops
Ingredients
Main
- 1 cup all-purpose flour
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 pork chops 3/4-inch thick, bone-in
- 1/4 cup olive oil
- 1 cup chicken broth
- 1/2 cup buttermilk
- Chopped fresh flat-leaf parsley for garnish
Instructions
- Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
- Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.
Notes
Achieving perfectly tender, flavorful pork chops hinges on careful execution. Ensure pork chops are patted thoroughly dry before dredging; this promotes a superior crust. When searing, use a hot pan and avoid overcrowding to achieve that desired golden-brown exterior. The key to a silky gravy lies in incorporating the seasoned flour into the pan drippings thoroughly to form a smooth roux before gradually whisking in liquids. Simmer the pork chops gently in the gravy, only until just cooked through, to prevent them from drying out. A final taste test and adjustment of seasoning are crucial for a balanced dish. Fresh parsley adds a vital aromatic and visual finish.
These pork chops are finished in garlic butter, so they’re really tender and full of that rich, buttery flavor that fills the whole house with an amazing scent. Serve them with mac and cheese that’s been kicked up with bacon bits for crunch and flavor. It’s like comfort food got upgraded creamy, cheesy pasta with those wonderful chops. I prepare this when I need something rich without spending hours in the kitchen. It’s simple and always puts me in a good mood and full.
Chicken Garlic Parmesan Pasta
Chicken Parmesan
This recipe delivers a classic Chicken Parmesan, featuring tender chicken cutlets pounded, breaded, and pan-fried to a golden crisp. They're then generously topped with a rich, hand-crushed tomato and kalamata olive sauce, fresh mozzarella, and Parmesan, before being baked until bubbly. A satisfying main course, traditionally served with al dente spaghetti.
Equipment
- 1 Large Oven-Proof Skillet Essential for both frying and finishing in the oven.
- 1 Saute Pan For preparing the tomato sauce.
- 1 Meat Mallet To pound chicken breasts to uniform thickness.
- 3 Shallow Platters or Bowls For setting up the dredging station (flour, egg, breadcrumbs).
- 1 Cutting Board For chicken prep and general mise en place.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus 3 tablespoons
- 1 medium onion chopped
- 2 garlic cloves minced
- 2 bay leaves
- 1/2 cup kalamata olives pitted
- 1/2 bunch fresh basil leaves
- 2 28-ounce cans whole peeled tomatoes, drained and hand-crushed
- Pinch sugar
- Kosher salt and freshly ground black pepper
- 4 skinless boneless, chicken breasts (about 1 1/2 pounds)
- 1/2 cup all-purpose flour
- 2 large eggs lightly beaten
- 1 tablespoon water
- 1 cup dried bread crumbs
- 1 8-ounce ball fresh buffalo mozzarella, water drained
- Freshly grated Parmesan
- 1 pound spaghetti pasta cooked al dente
Instructions
- Coat a saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and bay leaves; cook and stir for 5 minutes until fragrant and soft. Add the olives and some hand-torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes; season with sugar, salt and pepper. Lower the heat, cover, and keep warm.
- Preheat the oven to 450 degrees F.
- Get the ingredients together for the chicken so you have a little assembly line. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/2-inch thick. Put the flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, combine the eggs and water, beat until frothy. Put the bread crumbs on a plate, season with salt and pepper.
- Heat 3 tablespoons of olive oil over medium-high flame in a large oven-proof skillet. Lightly dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty, turning once.
- Ladle the tomato-olive sauce over the chicken and sprinkle with mozzarella, Parmesan, and basil. Bake the Chicken Parmesan for 15 minutes or until the cheese is bubbly. Serve hot with spaghetti.
Notes
Ensure chicken cutlets are pounded to a uniform 1/2-inch thickness for even cooking and optimal tenderness. Season your flour and breadcrumbs generously; this is key to building flavor into the chicken itself. When pan-frying, do not overcrowd the skillet to maintain oil temperature and achieve a truly golden, crispy crust. The hand-crushed tomatoes contribute to a rustic texture and rich flavor in the sauce; cooking it down properly concentrates these notes. Fresh buffalo mozzarella melts beautifully, adding a creamy, luxurious contrast to the crispy chicken. Serve immediately once the cheese is bubbly.
This pasta is all about that creamy, garlicky sauce on top of soft chicken and al dente noodles. The parmesan adds a tangy, cheesy element that makes it comforting and addictive with every bite. It’s one of those recipes I turn to on busy nights because it’s easy to put together, but it somehow tastes like you put so much more time into it. Either for the family or sometimes just for me, it never fails to find that spot for something warm and comforting. You know, the kind of dinner that causes you to exhale a sigh of contentment.
Lazy Skillet Lasagna
Skillet Lasagna
This vegetable lasagna cooks entirely on the stove top—no oven required.
Equipment
- 1 Large Skillet With a lid, preferably non-stick or well-seasoned cast iron for even cooking.
- 1 Blender For smoothing the tomato sauce; a stick blender can also work if the skillet is deep enough.
- 1 Medium Mixing Bowl For preparing the ricotta mixture.
- 1 Vegetable Peeler For creating thin ribbons of carrots and zucchini.
- 1 Spatula or Ladle For stirring, serving, and transferring sauce.
Ingredients
Main
- 1/4 cup extra-virgin olive oil plus more for drizzling
- 4 cloves garlic sliced
- 1 1/2 pounds ripe tomatoes diced
- 4 tablespoons chopped fresh basil and/or parsley plus more for garnish
- Kosher salt and freshly ground black pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 tablespoons freshly grated Parmesan cheese plus more for garnish
- 6 sheets no-bake lasagna noodles
- 1 carrot peeled into ribbons
- 1 zucchini peeled into ribbons
- 3 1/2 cups baby spinach
- 1/3 pound mozzarella thinly sliced
Instructions
- Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
- Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
- Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
- Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.
Notes
When blending the hot tomato sauce, ensure you release steam by removing the center cap of the blender lid and covering with a cloth, or use an immersion blender directly in the pot to prevent pressure buildup. The no-bake lasagna noodles are delicate; handle them carefully to avoid breakage when layering. For optimal flavor, use very ripe, sweet tomatoes. If unavailable, canned diced tomatoes (drained) can be used as a substitute, but the fresh quality enhances this simple dish. Adjust seasoning throughout the layering process to build flavor. Allowing the lasagna to rest after cooking is crucial; it allows the layers to set, making for cleaner slices and preventing it from falling apart.
Who needs all that layering in the traditional lasagna? This one is made in one skillet noodles, cheese, sauce, all combined and baked until bubbly. It’s the same saucy, cheesy taste without all the fuss. I love making it on weeknights when I’m not in the mood for much but want something comforting. It’s forgiving, too; use what you have, and it’s lovely. A true keeper for “I don’t feel like it” nights.
Instant Pot Ham and Bean Soup
Instant Pot Chicken Noodle Soup
An Instant Pot® can handle a whole chicken, which is perfect for this comforting soup.
Equipment
- 1 6-quart Instant Pot
- 1 Chef's knife
- 1 Cutting Board
- 1 Pair of Tongs
- 1 Large Bowl For cooling chicken
Ingredients
Main
- 1 tablespoon olive oil
- 5 medium carrots cut into 1/4-inch-thick diagonal slices
- 3 large stalks celery cut into 1/2-inch-thick slices
- 2 cloves garlic minced
- 1 large yellow onion cut into a large dice
- Kosher salt and freshly ground black pepper
- One 3-pound whole chicken
- One 3-inch piece ginger halved lengthwise, optional
- 6 ounces extra-wide egg noodles about 4 cups
- 2 tablespoons dill fronds roughly chopped
Instructions
- Turn a 6-quart Instant Pot® to the high saute setting. Add the oil and once hot add the carrots, celery, garlic, onions, 1 tablespoon salt and a large pinch of pepper. Cook, stirring, until the vegetables are slightly softened, 4 to 5 minutes.
- Add the chicken, ginger, if using, and 8 cups water. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 20 minutes.
- After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Remove the ginger and discard. Use a pair of tongs to remove the chicken from the pot and put into a large bowl and allow to cool for several minutes.
- Switch the Instant Pot® to the high saute setting and bring the soup to a boil. Once boiling, add the noodles and cook until al dente, 5 to 7 minutes.
- While the noodles are cooking, use 2 forks to remove the skin and bones from the chicken and shred the meat into bite-size pieces. Season the chicken generously with salt and pepper, then add the meat back to the pot along with the dill. Season the soup with additional salt and pepper if needed.
Notes
Achieve deeper flavor by allowing the vegetables to slightly caramelize during the initial sauté; this builds a strong aromatic base. For richer broth, consider using homemade chicken stock instead of water, adjusting salt levels accordingly. When quick-releasing pressure, always ensure the valve is clear and stand clear of the steam. Monitor the noodles closely as they cook to prevent them from becoming mushy; they should be al dente. Taste and adjust seasoning at multiple stages – after sautéing vegetables, after shredding chicken, and just before serving – to ensure a perfectly balanced soup. A squeeze of fresh lemon juice at the end can brighten all the flavors.
When it’s cold outside, this soup is my standby. Beans, ham, carrots, celery, and onions all cooked in the Instant Pot in a flavorful and delicious broth with very little work. It’s warm and comforting, like a giant bowl of hug in a bowl. I like to make a batch so I have leftovers because it heats up wonderfully. Simple ingredients, but somehow they work in a way that is both healthy and tasty. Perfect when you want something quick and homemade flavored.
Homemade Authentic Carnitas Burrito
Carnitas
This recipe yields traditional Mexican carnitas with tender, succulent pork and crispy, caramelized bits. Pork shoulder and belly are slow-simmered with aromatic spices in a sachet, then crisped in their rendered fat. The result is a richly flavored, textural delight, perfect for tacos with fresh pico de gallo and other classic toppings.
Equipment
- 1 Large Heavy Pot A Dutch oven or a heavy-bottomed pot is ideal for even heat distribution and retention during the long simmer.
- 1 Cheesecloth Essential for creating a sachet to infuse aromatics without loose particles.
- 1 Kitchen Twine For tying the cheesecloth sachet securely.
- 1 Rimmed Baking Sheet For resting the pork shoulder and draining the finished carnitas.
- 1 Slotted Spoon For transferring the carnitas while leaving excess fat in the pot.
Ingredients
Main
- 1 1/2 teaspoons dried Mexican oregano
- 1 1/2 teaspoons black peppercorns
- 4 chile de arbol
- 1 bay leaf
- 1 small stick canela or 1/2 cassia cinnamon stick see Cook's Note
- 1 head garlic halved lengthwise
- 1/2 large white onion
- 1/4 large naval orange
- 3 pounds boneless pork shoulder
- 1 pound pork belly cut into 1-inch pieces
- 1 cup homemade chicken stock or low-sodium chicken broth
- 2 tablespoons dark brown sugar
- Kosher salt
- Warm corn tortillas chopped cilantro, chopped white onion, lime wedges and salsa verde, for serving
- Pico de Gallo recipe follows, for serving
- 2 large vine-ripe tomatoes chopped
- 2 serrano chiles finely chopped (seeded if you prefer mild heat)
- 1 clove garlic finely grated
- 1/4 medium white onion chopped
- 1/3 cup cilantro leaves and tender stems finely chopped
- 3 tablespoons fresh lime juice plus more if needed
- Kosher salt
Instructions
- Place the oregano, peppercorns, chiles, bay leaf, canela, garlic, onion and orange in the center of a 1-foot square piece of cheesecloth. Gather up the edges and tie with kitchen twine to secure the aromatics inside the sachet.
- Place the sachet, pork shoulder, pork belly, stock, brown sugar and 4 teaspoons salt in a large heavy pot. Bring to a boil over high heat, then cover, lower the heat to medium-low and simmer until the pork is tender and shreds easily, about 2 hours.
- Remove and discard the sachet. Transfer the pork shoulder to a rimmed baking sheet.
- Increase the heat to high and continue cooking the pork belly until only the fat remains and the pan juices are completely evaporated, about 15 minutes. Carefully transfer the pork shoulder back to the pot (it's ok if it breaks apart) and fry it in the rendered fat, turning occasionally and scraping the bottom of the pot, until browned on all sides and just beginning to crisp, 10 to 15 minutes; the shoulder will start to shred and that's ok. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Transfer the carnitas with a slotted spoon to a paper-towel-lined baking sheet.
- Serve the carnitas with tortillas, cilantro, onions, limes, salsa verde and pico de gallo.
Notes
Achieving perfect carnitas hinges on two critical stages: the long, slow braise for tenderness, and the rapid high-heat crisping for texture. Ensure the pork shoulder is truly fork-tender before increasing heat; it should practically fall apart. The rendering of the pork belly fat is crucial; this liquid gold will be the medium for crisping the shoulder. Don't rush this step, and scrape the bottom of the pot frequently during crisping to prevent sticking and encourage browning. For an extra layer of flavor, a squeeze of fresh orange juice can be added to the pot during the initial simmer, complementing the orange quarter in the sachet. Serve immediately for best crispness.
Homemade carnitas is slow cooked pork which is crispy on the outside and tender in the middle, rolled up with rice, beans, and cheese in a hot tortilla. The flavors are pure Mexican strong and pleasing. I don’t do takeout anymore because this is better and I can add any toppings that I want. It’s fun to construct, and each mouthful is a mixture of textures which keeps it exciting. If you’re able to get into that real texture, then this one’s not much to complain about.
Mongolian Beef with Rice & Broccoli
Mongolian Beef
This is another American-born Chinese dish that is part of our wok vocabulary. I will always firmly believe that dishes, like Mongolian beef and California roll, that were born in the States are authentic dishes. The secret to tender meat in the wok is the marinade. You will see this in many of my recipes. Baking soda tenderizes the meat, cornstarch and water create a slurry that brings in the baking soda and oil pre-lubricates the meat and keeps us from using too much oil in the wok.
Equipment
- 1 Wok or Large Sauté Pan
- 1 Cutting Board
- 1 Chef's knife
- 2 Mixing Bowls For marinade and sauce
- 1 Spatula or Wok Utensil
Ingredients
Main
- 1 1/2 pounds 750 grams flank steak, trimmed
- 2 tablespoons 16 grams cornstarch
- 2 teaspoons baking soda
- 1 teaspoon kosher salt
- 2 tablespoons 30 milliliters water
- 2 tablespoons 30 milliliters vegetable oil
- 3 tablespoons 45 milliliters oyster sauce
- 3 tablespoons 45 milliliters hoisin sauce
- 2 tablespoons 30 milliliters soy sauce
- 1/2 tablespoon 4 grams cornstarch
- 1/2 teaspoon 2.5 milliliters white vinegar
- 1 teaspoon minced garlic
- 1- inch piece ginger peeled and thinly sliced
- 3 tablespoons 45 milliliters vegetable oil
- 4 cloves garlic minced
- 1/2 red bell pepper cut into large dice
- 1/2 green bell pepper cut into large dice
- 1/2 medium onion cut into large dice
- 3 scallions whites sliced on the bias in 1-inch pieces and greens thinly sliced on the bias, separated
- 4 to 6 dried chiles
Instructions
- For the beef: Slice the flank steak across the grain into 3/4-inch (19 millimeters)-thick slices on an angle to make planks then cut the planks into 3/4-inch (19 millimeters) cubes. Combine the cornstarch, baking soda and salt with 2 tablespoons of water in a small bowl and set aside. Place the steak in a shallow bowl and add the water, vegetable, and cornstarch mixture. Massage all the ingredients into the meat. Cover and refrigerate for 2 to 12 hours.
- For the sauce: Combine the oyster sauce, hoisin sauce, soy sauce, cornstarch, vinegar, garlic and half the ginger in a small bowl and set aside.
- For the stir-fry: Heat the oil to medium-high in a wok or medium saute pan. Stir in the beef and cook to medium-rare, stirring constantly, about 3 minutes. Drain off excess oil. Add the garlic and remaining ginger and saute 20 to 30 seconds. Stir in the bell peppers and onions and let them cook until the edges of the onion and bell peppers begin to brown, about 2 minutes. Add the scallion whites, dried chilies and sauce, stir constantly and let it cook for about 2 minutes, until the sauce thickens.
- Transfer to a platter and garnish with the scallion greens.
Notes
The secret to exceptionally tender Mongolian beef lies in the 'velveting' technique. Slicing the flank steak thinly against the grain is paramount, followed by the baking soda and cornstarch marinade, which breaks down proteins and protects the meat from overcooking, ensuring a succulent bite. When stir-frying, use a high heat to achieve a beautiful sear and prevent the beef from stewing. Ensure your wok or pan is smoking hot before adding the beef. Drain any excess oil after cooking the beef to prevent a greasy dish and allow the sauce to properly emulsify and coat the ingredients. For vibrant vegetables with a slight crunch, cook them just until tender-crisp. Adjust dried chili quantity to your preferred spice level. A perfectly balanced sauce, thickened with cornstarch, will cling beautifully to every component, delivering that signature glossy finish.
It is that sweet and savory sauce on tender slices of beef that makes this dish. Over rice, topped with steamed broccoli for crunch, it’s an entire meal better than ordering in. I require that umami taste from the sauce clinging to everything. Quick to stir fry, it’s my favourite when I’m craving Asian flavor without leaving the house. Well seasoned and tasting fantastic, it always leaves me wanting more and not in an unpleasant way.
Beer Braised Short Ribs
Root Beer Braised Short Ribs
With gentle heat and a lot of time, short ribs become incredibly luxurious, with a melt-in-your-mouth tenderness. This recipe's secret ingredient is a high-quality root beer—one brewed with real ingredients, not artificial flavors—that adds complex, herbal notes to the braising sauce.
Equipment
- 1 Large, Heavy-Bottomed Pot with Lid A Dutch oven is ideal for even heat distribution during braising.
- 1 Rimmed Baking Sheet For seasoning ribs and resting after browning/braising.
- 1 Wooden Spoon Essential for scraping fond and stirring vegetables.
- 1 Fine-Mesh Strainer or Chinois For straining the braising liquid to create a smooth sauce.
- 1 Wire Rack To allow excess fat to drip off ribs after braising and before saucing.
Ingredients
Main
- 2 medium yellow onions
- 2 ribs celery
- 2 medium carrots peeled
- 4 cloves garlic peeled
- 1 orange
- 5 pounds bone-in beef short ribs about 5?6 ribs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons canola oil plus more as needed
- 1 cup tomato paste
- 4 cups chicken stock plus more as needed
- 2 sprigs thyme
- 1 tablespoon Worcestershire sauce
- 2 bay leaves
- 1 bottle good-quality root beer 12 oz (355ml), preferably Abita brand
- Fresh parsley to garnish
Instructions
- Dice the onions, celery, and carrots; the pieces should be about the same size. Smash the garlic cloves. Peel 4 long strips of orange rind. Set everything aside.
- Preheat oven to 325 degrees F. Place short ribs on a rimmed baking sheet lined with parchment paper and season all over with salt and pepper. In a large, heavy-bottomed pot with a lid, heat oil over high heat. Place short ribs in an even layer, without overcrowding (you might need to work in batches). Brown on each side, about 8 minutes total. Transfer browned ribs to a baking sheet.
- Reduce heat under the pot to medium. Add the diced onions, celery, carrots (a combination known as a mirepoix) and garlic to the drippings. Use a wooden spoon to stir, loosening the brown bits (fond) on the bottom of the pan. Then, sweat the vegetables until onions are translucent and have no color, 4–5 minutes. Stir in the tomato paste and cook to slightly caramelize, 2–3 minutes. Meanwhile, pick thyme leaves from stems and thinly slice orange strips horizontally. Add 2 cups chicken stock, followed by thyme leaves, orange peel, Worcestershire, bay leaves, and root beer. Tuck short ribs into root beer mixture, then add 2 more cups chicken stock, just to cover; it’s fine if some ribs are showing, since they’ll shrink as they cook. Bring to a simmer; then cover and place in the oven for 4–4½ hours.
- Check ribs after 4 hours; the meat should be very tender and pulling away from the bone. (If it needs more time, return to oven and check again after 30 minutes.) Use a strainer or slotted spoon to transfer the ribs to a wire rack fitted over a rimmed baking sheet. Strain braising liquid through a large strainer or chinois into a clean skillet. Bring strained liquid to a gentle simmer; spoon away and discard the fat from the edges of the pan. When most of the fat has been removed, bring to a boil to reduce slightly, 3-4 minutes.
- Assembly: Gently place the short ribs back into the sauce and baste, to warm. Plate the ribs, ladle sauce over the top, and garnish with fresh parsley. Serve immediately.
Notes
The choice of root beer is paramount; opt for a high-quality brand brewed with real cane sugar and natural flavors to avoid an artificial taste in your sauce. Achieving a deep, even sear on the short ribs before braising is crucial for building flavor through the Maillard reaction—do not overcrowd the pot. Ensure you properly sweat the mirepoix and scrape up all the 'fond' from the bottom of the pan as this adds significant depth. After braising, thoroughly skim the fat from the strained liquid before reducing it to achieve a rich, clean sauce. Over-reducing the sauce can make it too salty; taste as you go.
Slow cooking short ribs in beer reduces them to tenderness so great they just fall apart, the sauce being deep and rich. It’s the type of food that will warm you all the way through from the inside, especially with some bread to drink the juices. I save this for those days when I can let it cook slow and low, accumulating that buildup as the smell perfumes the kitchen. It’s rich and hearty, and it’s most certainly worth waiting for every time.
Crispy Sesame Chicken and Smashed Cucumber Salad
Smashed Cucumber Salad
This Smashed Cucumber Salad recipe offers a refreshing and flavorful side dish. English cucumbers are lightly smashed and seasoned, then drained to remove excess moisture. They are then tossed in a vibrant dressing made from rice wine vinegar, soy sauce, sesame oil, garlic, and a hint of sugar and optional red pepper flakes, resulting in a perfectly balanced, crisp, and savory-sweet salad.
Equipment
- 1 Chef's knife
- 1 Cutting Board
- 1 Colander
- 1 Mixing Bowl
- 1 Whisk
Ingredients
Main
- 2 medium English cucumbers
- Kosher salt
- 1 teaspoon sugar
- 2 tablespoons rice wine vinegar
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 small clove garlic finely grated
- Pinch crushed red pepper flakes optional
Instructions
- Quarter the cucumbers lengthwise. Put the slices on a cutting board, skin-side-up. Use the flat side of your knife to lightly smash along the length, then cut the cucumbers into 3/4-inch pieces. Toss the cucumbers with 1/2 teaspoon each salt and sugar, then drain in a colander for 20 minutes.
- Whisk together the vinegar, soy sauce, sesame oil, garlic and remaining 1/2 teaspoon sugar. Add the cucumbers and toss to coat. Sprinkle with crushed red pepper, if using.
Notes
The "smashing" technique breaks down the cucumber's cellular structure, allowing it to absorb the dressing more effectively and creating a unique, tender-crisp texture. Ensure thorough draining after salting to prevent a watery salad; this step is crucial for concentrated flavor and a pleasant mouthfeel. For an elevated profile, consider toasting a small amount of sesame seeds to sprinkle over the finished salad for added aroma and crunch. A touch of fresh cilantro or scallions can also brighten the dish. Taste the dressing before adding cucumbers and adjust sugar/salt/acidity to your preference. Using English cucumbers is ideal due to their thin skin and fewer seeds, eliminating the need for peeling or deseeding.
Crunchy sesame chicken served with a light, zesty cucumber salad it’s a perfect combination for having fun with texture and taste. The chicken is crunchy and heavy with its coating, but the salad adds a light, tangy touch. I make this when I need something light and flavorful after being out all day. Easy to make, it tastes like you’re having restaurant food at home. The difference in the various bites makes you want more.
Carne Asada Quesadillas
Carne Asada Quesadilla recipes
This recipe quickly guides you through making delicious Carne Asada Quesadillas. Featuring tender charbroiled steak, melted Manchego cheese, and green chiles encased in warm flour tortillas, it's a satisfying and flavorful Mexican-inspired dish perfect for a quick meal. Simple to prepare, it delivers rich flavors in under 30 minutes.
Equipment
- 1 Large Skillet or Griddle
- 1 Spatula
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- 1½ cups Cacique® Manchego shredded
- 8 flour tortillas
- 8 oz. of charbroiled steak cut into strips
- salt
- pepper
- 1 can of green chile strips or roasted chilies
- 1 medium tomato chopped (optional)
Instructions
- Prepare your filling ingredients: If not already in strips, cut the charbroiled steak into thin, bite-sized strips. If using, chop the medium tomato and drain the green chile strips.
- Season the steak strips lightly with salt and pepper if desired, tasting first to adjust based on initial charbroiled flavor.
- Heat a large skillet or griddle over medium heat. A light brush of oil or butter is optional, depending on your pan's non-stick properties.
- Place one flour tortilla onto the hot skillet. Sprinkle about half a serving of shredded Manchego cheese over one half of the tortilla.
- Arrange a portion of the steak strips, green chile strips, and chopped tomato (if using) evenly over the cheese.
- Sprinkle the remaining half of the cheese serving over the filling.
- Fold the empty half of the tortilla over the filled half to form a crescent shape.
- Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy, and the cheese is fully melted and bubbly.
- Carefully remove the quesadilla from the skillet and transfer to a cutting board. Repeat with the remaining tortillas and filling.
- Cut each quesadilla into wedges and serve immediately with your favorite accompaniments like salsa, guacamole, or sour cream.
Notes
For optimal flavor, ensure your charbroiled steak is thinly sliced against the grain for tenderness and even distribution. Cook quesadillas over medium heat to achieve a golden, crispy tortilla without burning, allowing the cheese ample time to melt thoroughly. Avoid overfilling to prevent spillage and ensure even cooking. Consider adding a touch of finely diced white onion or fresh cilantro to the filling for added aromatic complexity. Serve immediately with fresh pico de gallo, guacamole, or a dollop of crema for a complete experience.
Grilled carne asada tucked within cheesy quesadillas filled with smoky chiles easy, but oh so delicious. The flavor of the steak shines through between melted cheese and crunchy tortilla. I like to customize with add on like salsa or guac. Great for a quick meal or sharing with friends, it’s that Mexican flair that spices up any night. No mess, pure heaven.
Cuban Mojo Marinated Pork
Cuban Pork Chops with Mojo
This recipe delivers flavorful Cuban pork chops marinated in a vibrant citrus mojo, then seared to perfection. The chops are finished in the pan with a rich, reduced sauce of citrus, wine, and aromatics, ensuring a tender and juicy result. Garnished with fresh ingredients, it's a quick and satisfying meal with a tropical zest.
Equipment
- 1 Gallon-sized resealable plastic bag For marinating pork chops.
- 1 Small Mixing Bowl For combining dry spices.
- 1 Large Saute Pan Essential for searing and finishing the pork chops and reducing the sauce.
- 1 Tongs For flipping pork chops and handling ingredients in the hot pan.
- 1 Cutting Board and Chef's Knife For preparing garnishes, onion, and garlic.
Ingredients
Main
- 1 cup plus 1/4 cup orange juice divided
- 1/2 cup plus 1/4 cup fresh lime juice divided
- 1/4 cup white vinegar
- 4 1-inch-thick bone-in pork chops
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic chopped
- 1/4 cup white wine
- 1 cup watercress for garnish
- 1 Roma tomato chopped, for garnish
- 1/2 avocado sliced, for garnish
Instructions
- In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
- In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
- Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
- Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
- Garnish with watercress, tomatoes and avocado.
Notes
For optimal flavor and tenderness, ensure the pork chops marinate for at least the full hour. When searing, get the pan very hot to achieve a beautiful, deep brown crust on the pork chops before reducing the heat. Be mindful not to overcrowd the pan, which can steam rather than sear the meat. Cook pork chops to an internal temperature of 145°F (63°C) for medium-rare, allowing them to rest briefly after cooking to redistribute juices. The final reduction of the pan juices concentrates the 'mojo' flavor, so simmer patiently until it coats the back of a spoon. The fresh watercress, tomato, and avocado provide crucial brightness and textural contrast to the rich pork.
The mojo marinade citrus, garlic, herbs turns pork into tender, bursting with zesty flavor. Leave it overnight, then cook it low for optimal results. I have it on rice or in sandwiches; it’s a chameleon and always delicious. That zip of flavor is transporting, so dinner is like a mini vacation. A crowd pleaser through and through in my book.
Stuffed Bell Peppers
Stuffed Bell Peppers
This easy recipe features vibrant bell peppers generously stuffed with a savory mixture of lean ground beef, tender rice, diced vegetables like onion, zucchini, and tomatoes, and flavorful pepper Jack cheese. Baked until the peppers are soft and the cheese is beautifully melted and browned, it's a wholesome and satisfying main dish, perfect for a family meal.
Equipment
- 1 Baking Dish Just large enough to hold peppers upright
- 1 Large Skillet For browning beef and sautéing vegetables
- 1 Chef's knife For chopping vegetables and pepper tops
- 1 Cutting Board
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 6 bell peppers any color
- 4 tablespoons olive oil plus more for drizzling
- 8 ounces lean ground beef
- Kosher salt and freshly ground black pepper
- 1 onion finely diced
- 2 cloves garlic chopped
- 1 medium zucchini finely diced
- 4 Roma tomatoes seeded and finely diced
- Red pepper flakes as needed
- 1 cup cooked long-grain and wild rice
- 1 1/2 cups grated pepper Jack cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place the peppers cut-side up in a baking dish just large enough to hold them upright.
- Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the beef, season with salt and pepper and cook, breaking up the lumps, until the meat is cooked through and just beginning to brown, 8 to 10 minutes. Remove to a paper towel-lined plate to get rid of the fat.
- Wipe out the skillet and add the remaining 2 tablespoons olive oil. Add the onions and chopped peppers and cook until beginning to soften, 3 to 4 minutes. Add the garlic and zucchini and cook for another minute. Add the tomatoes and season with salt and a pinch or 2 of red pepper flakes. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasoning. Stir in 1 cup of the cheese.
- Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup cheese. Pour a small amount of water into the bottom of the baking dish and drizzle the peppers with a little olive oil. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, another 15 to 20 minutes.
Notes
For perfectly tender bell peppers, consider blanching them briefly in boiling water for 3-5 minutes before stuffing, especially if you prefer them softer. When browning the ground beef, ensure good caramelization for depth of flavor; don't overcrowd the pan. For an elevated taste, incorporate fresh herbs like oregano or parsley into the filling, or a splash of Worcestershire sauce with the beef. You can also experiment with different cheese blends, like a mix of cheddar and mozzarella for a milder flavor. Ensure your baking dish is snug to keep the peppers upright during baking. Drizzle with olive oil before covering to prevent drying out and promote a nice roasted finish.
Bell peppers filled with ground meat, rice, and sauce, baked soft and sweet. The pepper juices are soaked up by the filling, making each bite wholesome and well balanced. I like that they appear vibrant on the plate and even more delectable when served the following day as leftovers. It’s a tried and true favourite that is satisfying without making you feel heavy.
Chicken Hashbrown Casserole
Hash Brown Casserole
Hash browns are usually a breakfast thing--crispy and served with eggs. I love what happens when I combine them with other ingredients and bake into a casserole, mixing all the flavors and textures into one delicious cheesy, crispy and creamy bite!
Equipment
- 1 9x9 inch Casserole Dish Ensure it's oven-safe for baking.
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 Box Grater Essential for coarsely grating the onion.
- 1 Mixing Spoon/Spatula For stirring and combining ingredients.
- 1 Measuring Cups/Spoons For accurate ingredient portions.
Ingredients
Main
- 1 tablespoon unsalted butter at room temperature
- One 16-ounce bag frozen shredded hash brown potatoes thawed
- 8 ounces sharp yellow Cheddar shredded (about 4 cups)
- 1/2 cup sour cream plus more for garnish
- 1 medium yellow onion coarsely grated
- 1 large egg
- 1 1/2 teaspoons sweet paprika
- 1/4 teaspoon cayenne
- 1/4 cup plus 2 tablespoons chopped fresh chives
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F. Grease a 9-by-9-inch casserole dish with the butter and set aside.
- Add the hash browns, 7 ounces (about 3 1/2 cups) of the Cheddar, the sour cream, onion, egg, paprika, cayenne and 1/4 cup of the chopped chives to a large bowl. Season with salt and pepper and stir until combined. Pour into the prepared casserole dish and top with the remaining 1 ounce (1/2 cup) Cheddar.
- Bake for 45 minutes until the casserole is heated through, browned on top and the sides become crispy. Let cool for 5 minutes. Cut into slices and dollop with more sour cream and the remaining 2 tablespoons chives.
Notes
1. Thoroughly thaw and drain your hash browns to prevent a watery casserole; excess moisture can hinder crispiness. Press out any remaining liquid with paper towels. 2. Grating the onion coarsely, rather than dicing, ensures its moisture and flavor are evenly distributed without large, harsh pieces, contributing to a smoother texture. 3. For an extra crispy top, consider finishing under the broiler for 1-2 minutes after baking, keeping a close watch to prevent burning. 4. Adjust salt and pepper to taste; the sharpness of the Cheddar and spices will be more pronounced if seasoned properly. A pinch of garlic powder can also elevate the flavor profile.
Hash browns layered with chicken, cheese, and crunchy, gooey bacon formed into a hot, decadent casserole. Breakfast for dinner, but way more glamorous. I make it for family meals or potlucks because it’s easy and everyone devours it. The smoky bacon is what takes it to the next level. Comfort food in every bite.
Thai Panang Curry
Panang Chicken Curry
The word curry or kare simply means a spiced sauce, not too different from a gumbo or mole. Thais usually use coconut milk as the liquid, and we use fresh herbs as the flavor base. To make a base curry paste, grind together lemongrass, shallots, kaffir lime leaves, garlic and shrimp paste to form a smooth paste. If you finish that paste with red chilies, you make red curry paste. Green chilies make green curry. Panang is made with a combination of red chilies and dried chilies and goes great with chicken, beef or duck.
Equipment
- 1 Heavy-bottomed Pot For cooking the curry base and simmering ingredients.
- 1 Chef's knife For slicing chicken, onions, bell pepper, zucchini, and chiffonade lime leaves.
- 1 Cutting Board Essential for safe and efficient preparation of all ingredients.
- 1 Wooden Spoon or Spatula For stirring and scraping the pot during the cooking process.
- 1 Whisk Useful for smoothly incorporating the curry paste into the coconut milk.
Ingredients
Main
- Two 13.5-ounce cans full-fat coconut milk with 3 tablespoons of the cream separated out (see Cook's Note)
- 4 tablespoons 60 g panang curry paste
- 1/2 cup 95 g brown onion, sliced thin
- 4 makrut lime leaves fine chiffonade
- 1 1/2 to 2 pounds 680 to 910 g chicken breast, sliced thin
- 1/2 tablespoon 10 g tamarind paste
- 2 teaspoons 10 ml fish sauce
- 1 teaspoon sugar
- 1 red bell pepper sliced
- 1 zucchini sliced into 1/4-inch rounds
- 1 cup 240 g canned bamboo shoots, sliced
- 1/2 cup 95 g Thai sweet basil leaves, roughly chopped
Instructions
- In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.
- Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.
- Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.
Notes
Achieving a truly vibrant Panang curry hinges on 'blooming' the curry paste. The initial high-heat cooking with coconut cream helps release the full aromatic potential of the spices and herbs in the paste, developing a rich, fragrant foundation. Ensure the curry reduces sufficiently in the second step to intensify the flavors and achieve the characteristic thick consistency. When adding chicken and vegetables, be mindful not to overcook them; the chicken should remain tender, and vegetables should retain a slight bite. Finally, always taste and adjust seasoning at the end; the balance of sweet (sugar), sour (tamarind), and salty (fish sauce) is crucial for an authentic Thai flavor profile. Garnish with fresh herbs right before serving for maximum aromatic impact.
Creamy coconut milk, Panang paste, and lime leaves create such a wonderful smell and smoothness to this curry with just the right heat. Add chicken, vegetables, or anything completely versatile. I prepare it when I want Thai flavor at home, and it never disappoints. Sweet and savory are absolutely in balance, eating out quality but cozier.
Five Cheese Penne al Forno
Lasagna al Forno
This classic Lasagna al Forno recipe features tender pasta layers, a rich seasoned ground beef and Italian sausage ragu, a creamy ricotta and Parmesan cheese blend, all baked with mozzarella and tomato sauce until golden and bubbling. It’s designed for generous servings and perfect for family meals or entertaining.
Equipment
- 1 Large Stock Pot For cooking lasagna noodles
- 1 Large Skillet For preparing the meat sauce
- 1 Mixing Bowl For the ricotta cheese mixture
- 1 13x9 inch Baking Pan For assembling and baking the lasagna
- 1 Spatula For spreading mixtures evenly
Ingredients
Main
- 1 pound dried lasagna noodles
- Olive oil
- 1 onion chopped
- 2 cloves garlic sliced
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh oregano chopped
- 3 bay leaves
- 1 1/2 pounds ground beef
- 1 pound ground Italian sausage
- 6 ounces tomato paste (1 can)
- 30 ounces ricotta cheese (2 containers)
- 1/4 cup Italian flat-leaf parsley finely chopped
- Salt and black pepper to taste
- 2 eggs lightly beaten
- 1/2 cup grated Parmesan cheese
- 4 cups tomato sauce prepared
- 1 pound mozzarella cheese shredded
- Grated Parmesan and mozzarella for topping
Instructions
- Cook the lasagna noodles in plenty of boiling salted water until pliable and barely tender, about 10 minutes. Stir with a wooden spoon to prevent sticking. Drain the noodles thoroughly, coat with olive oil keep them moist and easy to work with.
- Coat a large skillet with olive oil. Saute over medium heat, onion, garlic and herbs. Cook 5 minutes. Brown beef and sausage until no longer pink, about 15 minutes. Drain fat into a small container and discard. Stir in the tomato paste completely. Set aside to cool.
- In a mixing bowl, combine ricotta, parsley and oregano. Stir in beaten eggs. Add Parmesan, season with salt and pepper.
- To assemble the lasagna: Coat the bottom of a 13 by 9-inch pan with a ladle full of tomato sauce. Arrange 4 noodles lengthwise in a slightly overlapping layer on the sauce. Then, line each end of the pan with a lasagna noodle. This forms a collar that holds in the corners. Spread 1/2 of the meat mixture over the pasta. Dollop 1/2 of the ricotta mixture over the meat, spread to the edges with a spatula. Sprinkle 1/2 of the mozzarella on top of the ricotta. Top with a ladle full of tomato sauce, spread evenly. Repeat with the next layer of noodles, meat, cheeses and sauce. Top last layer with noodles, sauce and shredded mozzarella and Parmesan. Tap the pan to force out air bubbles. Bake in a preheated 350 degree oven for 1 hour. Remove from oven. Let lasagna rest for 30 minutes so the noodles will settle and cut easily. Cut into 2-inch squares and serve.
Notes
1. Achieving al dente noodles is crucial; overcooked pasta will result in a mushy lasagna. Tossing them with olive oil after draining prevents sticking and keeps them pliable for assembly. 2. Thoroughly draining the fat from the browned beef and sausage is key to a less greasy, more flavorful sauce. 3. The resting period after baking is non-negotiable. It allows the layers to set, preventing the lasagna from falling apart when sliced and ensuring clean, presentable squares. 4. Don't skimp on fresh herbs; they provide a vibrant counterpoint to the rich meat and cheese. A high-quality prepared tomato sauce will significantly enhance the overall flavor profile.
Five cheese baked pasta with a crunchy breadcrumb crust cheesy heaven. Creamy sauce coating each noodle and then that golden crunchy crust. I use it for chilly nights or when I am entertaining friends; it never disappoints. Pure indulgence but convenient to bake.
Easy Pork Belly Sandwiches
Crisp pork belly with coleslaw and spicy mayo in a brioche bun it’s a sandwich twist you won’t be able to get enough of. The contrast of soft meat, crunch, and zing is tasty to devour. I prefer to keep things simple with pre cooked pork at times, but always the flavors come out. Suitable for lunch or dinner when you want something special.
Easy Grilled Pork Chops
This recipe offers an effortless way to prepare flavorful grilled pork chops. It features a simple yet effective marinade of honey, vegetable oil, apple cider vinegar, cumin, and red pepper flakes. After a quick 1-hour marinade, the bone-in chops are grilled to perfection, yielding a juicy, tender result with a sweet and slightly spicy caramelized exterior, ideal for a quick and satisfying meal.
Equipment
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Re-sealable Plastic Bag For marinating
- 1 Grill or Grill Pan Alternatively, a large skillet can be used
- 1 Tongs For handling and flipping chops on the grill
Ingredients
Main
- 1/4 cup honey
- 2 tablespoons vegetable oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cumin
- 1/2 teaspoon red pepper flakes
- Eight 1/2-inch bone-in pork chops about 3 ounces each
- Salt and freshly ground black pepper
Instructions
- Begin by making the marinade. In a small bowl, whisk together the honey, oil, vinegar, cumin and red pepper flakes. Easy, right?
- Sprinkle both sides of the pork chops with salt and pepper and place in a re-sealable plastic bag with the marinade. Let rest on the counter for 1 hour. That's easy.
- Heat a grill or grill pan over medium heat. Remove the pork chops from the bag and lightly sprinkle with salt and pepper. Place on the grill and cook until the pork chop releases from the grill, about 4 minutes. Flip and cook on the other side for another 3 minutes. If using a grill pan, be sure to do in batches so you don't steam the chops. And don't worry if you have neither; you can do this in a pan. See, easy!
Notes
The honey in this marinade adds a lovely sweetness but can caramelize quickly and potentially burn. Keep a close eye on the chops, especially during the last few minutes of grilling. For perfect doneness, use an instant-read thermometer; pork chops are safely cooked to 145°F (63°C) for medium-rare, with a short rest. Resting the cooked chops for 5 minutes after grilling is crucial for juicy results. To enhance flavor, consider adding a clove of minced garlic or a pinch of dried thyme to the marinade. Ensure your grill surface is clean and lightly oiled to prevent sticking and achieve those beautiful grill marks.
And there you have it 17 recipes to shake up your routine and turn in home eating into an intriguing proposition. I’ve tried most of them myself, and they quite honestly keep things interesting. From quick fixes to longer simmers, there’s something for every mood and pace. So the next time you’re gazing at the empty fridge, pick one and give it a shot. Your taste buds will thank you, and who knows, you might just discover a new favourite that will stick around for good. Bon appétit, everyone!
