Ever get that feeling that dinner time is drudgery and not a treat? You know, the kind of nights when your head just won’t play ball, and you want something comforting, easy, and healthy but without too much thought. Don’t panic, we’ve all been there and found ourselves in the kitchen in front of the fridge hoping that by magic a meal would suddenly appear. Although kitchen wands don’t exist there are some recipes that work like culinary comfort blankets.
These aren’t just one-hit wonders; they’re the kinds of meals you’ll return to again and again because they simply work. If you’re tired of spinning the wheel of “what’s for dinner?” and ready for dishes that deliver every single time, here’s your ultimate lineup.
1. Beef Pot Pie
Few dinners are cozier than a golden, flaky-crust Beef Pot Pie. It’s full of lean beef, crisp vegetables, and rich sauce that becomes a good hug in a bowl. Ideal for cold evenings or when you want a little comfort, it’s comforting without being finicky.
Cleanup is easy because it cooks in one pan, and leftovers reheat wonderfully, making it easy because it tastes so great. This classic standby has been around the block and should be in your regular rotation.
Nigerian Meat Pies
In Ghana, Nigeria and other West African countries we call these savory crescent-shaped pastries meat pies, though around the world they are also known as hand pies, empanadas and dumplings. Most of the time, we serve them as appetizers or a snack before lunch or dinner. In Nigeria, meat pie is made with ground beef, carrots and potatoes that are sauteed with herbs and spices and stuffed in a buttery dough pocket. My version is similar, but I use mixed vegetables like corn, peas, carrots and string beans (I love how the corn adds sweetness) and I omit potatoes, which can sometimes make a meat pie almost too filling for a snack or appetizer.
Equipment
- 1 Medium Pan For cooking the filling
- 1 Large Bowl For preparing the dough
- 1 Rolling Pin For flattening the dough
- 1 4-inch Round Cutter For shaping the pies
- 1 Baking Sheet For baking the meat pies
Ingredients
Main
- 2 tablespoons vegetable oil
- 8 ounces ground beef
- 2 cloves garlic minced
- 1 small red onion diced
- 1/2 cup mixed frozen vegetables such as corn, peas, carrots and string beans, thawed
- 1 teaspoon bouillon powder
- 1 teaspoon curry powder
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper optional
- Kosher salt if needed
- 2 cups all-purpose flour plus more if needed and for dusting
- 1/2 teaspoon baking powder
- Kosher salt
- 4 tablespoons 1/2 stick salted butter
- 1 large egg
Instructions
- For the filling: Heat the oil in a medium pan over medium heat. Add the ground beef and cook, stirring, until it starts to brown and release a little liquid, about 5 minutes. Add the garlic and onions and cook, stirring, until the onions are slightly translucent, about 5 minutes. Stir in the mixed vegetables and continue to cook, stirring occasionally, until warmed through, about 5 minutes. Reduce the heat to medium low. Stir in the bouillon powder, curry powder, granulated garlic, thyme and cayenne pepper, if using, and continue to cook until the meat browns completely and most of the liquid has evaporated, about 5 minutes. Taste and adjust with salt if needed. Allow to cool. Transfer to a medium bowl.
- For the dough: Add the flour, baking powder and 1/4 teaspoon salt to a large bowl and mix with your hands or a whisk. Use your fingertips to rub the butter into the flour mixture until the mixture is crumbly. Using a tablespoon, gradually add 1/2 cup warm water while kneading until a dough forms. The dough should not be sticky or dry; adjust with a teaspoon of water and knead if the dough is dry, or dust with 1/4 teaspoon flour and knead if it is too sticky. Wrap the dough with plastic wrap and let it rest until it has a slightly softer feel, about 5 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment and sprinkle the parchment with flour. Whisk the egg in a small bowl with a fork or whisk to make an egg wash.
- Lightly dust a work surface and rolling pin with flour to prevent sticking. Unwrap the dough, cut it in half and re-wrap one half. Roll out the other half into a 10-inch square. Use a 4-inch round cutter to cut out circles from the dough. Re-roll the dough and cut additional circles. Add about 1 tablespoon of the filling to the middle of each dough circle. Dip a brush in the egg wash and brush the edges of the dough. Fold the dough over the filling so the edges align to form a crescent shape. Seal the meat pies using the tip of a metal fork to press the edges down. Place the pies on the prepared baking sheet. Repeat with the remaining dough and filling. (Save any leftover filling for another use.) Brush the pies all over with the egg wash. Use a toothpick to poke 3 small holes on top of each pie for ventilation while baking.
- Bake the pies until the crusts are golden, glossy and flaky with a bit of crunch on the edges, about 20 minutes. Allow them to cool until warm to the touch.
Notes
1. Ensure the meat filling is completely cooled before assembling the pies. This prevents the butter in the dough from melting prematurely, which is crucial for achieving a flaky, tender crust. 2. Do not overwork the dough; knead just enough for it to come together. Overworking develops gluten, leading to a tough pastry. 3. Press the edges firmly with a fork after folding to create a tight seal, preventing any filling from leaking out during baking. A good seal also contributes to a neat, professional appearance. 4. The small holes poked in the top are vital for steam release, preventing the pies from puffing up excessively and ensuring an even bake with a crisp crust.
2. Longhorn Steakhouse Mac and Cheese
Mac and cheese is comforting either way, but this one brings it to a whole new level with a mind-bogglingly rich and creamy mixture of cheeses that walks the line of decadence. It’s also easy to make as a main or side dish serve with chicken, steak, or a side salad.
Better still, you can double the recipe and freeze half for a quick grab-and-bake dinner some other day. Not only is this recipe satisfying a craving, but it’s one that’s a repeat winner because every bite is heavenly cheesy goodness.
Longhorn Steakhouse Mac and Cheese recipes
This recipe crafts a rich and creamy mac and cheese, inspired by Longhorn Steakhouse, featuring a decadent blend of Gruyere, white Cheddar, Fontina, and Parmesan cheeses. Combined with perfectly cooked cavatappi pasta, smoky bacon, and a hint of smoked paprika, it’s a comforting and flavorful dish perfect for any meal, finished with a crunchy panko topping.
Equipment
- 1 Large Pot For cooking pasta
- 1 Medium Saucepan For cheese sauce
- 1 Whisk For making roux and smoothing sauce
- 1 Grater For shredding cheeses (if not pre-shredded)
- 1 skillet For cooking bacon
Ingredients
Main
- 1 pound cavatappi pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups half and half
- 2 ounces Gruyere cheese shredded
- 8 ounces white Cheddar shredded
- 2 tablespoons Parmesan cheese shredded
- 4 ounces Fontina cheese shredded
- 1 teaspoon smoked paprika
- 4 pieces bacon cooked crispy and crumbled
- 1/2 cup panko bread crumbs
Instructions
- Cook cavatappi pasta according to package directions until al dente; drain well and set aside.
- In a separate skillet, cook bacon until crispy, then drain on paper towels and crumble when cool.
- In a large saucepan or pot, melt butter over medium heat.
- Whisk in flour and cook for 2-3 minutes, stirring constantly, to create a blonde roux.
- Gradually whisk in the half and half until the mixture is smooth and begins to thicken.
- Reduce heat to low and add the shredded Gruyere, white Cheddar, Fontina, and Parmesan cheeses, stirring until completely melted and smooth. Remove from heat.
- Stir in the smoked paprika until well combined. Taste and adjust seasoning as needed.
- Add the drained cavatappi pasta to the cheese sauce and gently fold until all pasta is evenly coated.
- In a small bowl, combine the crumbled crispy bacon and panko bread crumbs.
- Serve the mac and cheese immediately, topped generously with the bacon-panko mixture.
Notes
Achieving the perfect consistency for your cheese sauce is key; ensure your roux is cooked for at least 2-3 minutes to eliminate any raw flour taste before gradually whisking in the half and half. For the cheese, grate your own for superior melt and flavor. Add cheeses off the heat, stirring until just melted to prevent oiling off. Cook pasta al dente as it will continue to absorb sauce. The smoked paprika is crucial for depth, mimicking the Longhorn flavor profile. For an extra layer of texture, consider briefly broiling the finished mac and cheese with the panko breadcrumbs and crumbled bacon on top until golden brown.
3. Taco Spaghetti Skillet
Why pick between pasta and tacos when you can have them both? One-pan wonder that combines the in-your-face taste of tacos with the comforting familiarity of spaghetti. Easy to make and easier still to clean up, it’s the midweek miracle.
It’s hearty, enjoyable, and so delicious that it’s a crowd-pleaser that everyone will request repeatedly. When you’re short on time, want something that’ll satisfy you, and something a little out of the norm, this skillet won’t disappoint.
Taco Spaghetti Skillet
This Taco Spaghetti Skillet is a quick and flavorful one-pot meal, merging the zesty spices of tacos with hearty spaghetti. Lean ground turkey is cooked with taco seasoning, diced tomatoes and green chilies, and water, then simmered with dry spaghetti until tender. Finished with reduced-fat sour cream, it offers a creamy, satisfying dish perfect for a busy weeknight.
Equipment
- 1 Large Skillet A deep skillet or Dutch oven is ideal for simmering spaghetti.
- 1 Wooden Spoon or Heat-Resistant Spatula For browning turkey and stirring spaghetti.
- 1 Liquid Measuring Cup For accurate water measurement.
Ingredients
Main
- 1 pound ground turkey 93% lean
- 1 package 1.5 oz each mild taco seasoning mix
- 1 can 10 oz each diced tomatoes & green chilies, undrained
- 2-1/2 cups water
- 8 ounces dry Pot-Sized™ Spaghetti uncooked
- 6 tablespoons reduced fat sour cream
Instructions
- Brown the ground turkey in a large skillet over medium-high heat, breaking it up into crumbles, until fully cooked through and no pink remains.
- If necessary, carefully drain any excess fat from the skillet, though lean turkey might not produce much.
- Stir in the mild taco seasoning mix, diced tomatoes & green chilies (undrained), and water into the skillet with the cooked turkey. Bring the mixture to a simmer.
- Add the dry Pot-Sized™ Spaghetti directly to the simmering liquid, ensuring it is mostly submerged.
- Reduce the heat to medium-low, cover the skillet, and simmer for 10-12 minutes, or until the spaghetti is tender, stirring occasionally to prevent sticking and ensure even cooking.
- Once the spaghetti is cooked and most of the liquid has been absorbed, remove the skillet from the heat.
- Stir in the reduced fat sour cream until well combined and creamy. Do not return to heat after adding sour cream to prevent curdling.
- Let the skillet stand for a few minutes to allow the flavors to meld and the sauce to thicken slightly.
- Serve hot, optionally garnished with fresh cilantro, shredded cheddar cheese, or diced avocado for added flavor and texture.
Notes
To prevent a bland dish, ensure the ground turkey is properly browned, creating flavorful fond at the bottom of the skillet. Deglaze with a splash of water or broth before adding the canned tomatoes and water to incorporate these caramelized bits. For optimal texture, avoid overcooking the spaghetti; it should be al dente, as it will continue to absorb liquid. Stir frequently to prevent sticking. When adding sour cream, remove the skillet from heat first to prevent it from curdling, then stir it in until just combined. Garnish with fresh cilantro, shredded cheese, or diced avocado for enhanced flavor and presentation.
4. Filipino Spaghetti
This is not your typical Italian pasta. Filipino Spaghetti is especially sweet and salty, filled with tomato sauce-based flavorings, ground meat, and with a sprinkle of sugar that sets it apart. It’s nostalgic, it’s comforting, and always the crowd-pleaser in parties.
It serves a crowd in no time, holds up to meal prep, and converts children and adults. These kinds of recipes are around for generations because they bring a smile to the face with every serving.
Filipino Spaghetti
This recipe creates a classic Filipino spaghetti, a beloved comfort food known for its distinctly sweet tomato-based meat sauce. Combining ground beef and pork with spaghetti, banana ketchup, and hot dogs, it’s a unique and flavorful dish, traditionally topped with shredded Cheddar cheese for a creamy finish.
Equipment
- 1 Large Pot For boiling spaghetti
- 1 Large Skillet or Dutch Oven For preparing the meat sauce
- 1 Chef’s knife For chopping aromatics and hot dogs
- 1 Cutting Board
- 1 Wooden Spoon or Spatula For stirring and breaking up meat
Ingredients
Main
- 2 pounds spaghetti
- 1 tablespoon vegetable oil
- 1 head garlic minced
- 1 onion chopped
- 1 pound ground beef
- 1 pound ground pork
- salt and pepper to taste
- 1 26.5 ounce can spaghetti sauce
- 1 14 ounce jar banana ketchup
- 0.25 cup white sugar
- 0.5 cup water
- 1 pound hot dogs sliced diagonally
- 0.5 cup shredded Cheddar cheese
Instructions
- Cook spaghetti according to package directions until al dente; drain well and set aside.
- In a large pot or deep skillet, heat vegetable oil over medium heat. Add minced garlic and chopped onion, sautéing until softened and fragrant, about 3-5 minutes.
- Add ground beef and ground pork to the pot. Cook, breaking up the meat with a spoon, until thoroughly browned and no pink remains. Drain any excess fat.
- Season the browned meat with salt and pepper to taste.
- Stir in the spaghetti sauce, banana ketchup, white sugar, and water. Mix well to combine all ingredients.
- Bring the sauce to a simmer, then reduce heat to low, cover, and let it cook for at least 15-20 minutes, stirring occasionally to prevent sticking.
- Add the diagonally sliced hot dogs to the simmering sauce and continue to cook for another 5-10 minutes, or until the hot dogs are heated through.
- Taste the sauce and adjust seasoning, adding more sugar if a sweeter profile is desired, or more salt/pepper.
- Toss the cooked spaghetti directly into the sauce, ensuring all strands are evenly coated.
- Serve hot, garnished generously with shredded Cheddar cheese on top.
Notes
Filipino spaghetti stands out with its signature sweet and savory profile. To achieve optimal flavor, ensure the garlic and onion are fragrant and slightly caramelized before adding the ground meats. Brown the beef and pork thoroughly to develop deep, rich flavors, draining any excess fat to prevent a greasy sauce. The banana ketchup is key; its unique sweetness and tang are what define this dish. Adjust the amount of sugar to your preference, as sweetness can vary widely. For a richer sauce, consider a longer simmer time. Serve immediately with plenty of shredded sharp Cheddar cheese, which provides a nice counterpoint to the sweetness.
5. Chicken Divan
Creamy, comforting, and versatile, Chicken Divan is the casserole you never knew you needed. It is made up of tender chicken, broccoli, and rich sauce, baked together into absolute comfort.
Minimal prep and rapid baking make it a weeknight lifesaver particularly if you’re using leftover chicken. Also, it keeps well refrigerated, so it’s a meal planning winner. Once you own it, it’ll be a repeat delight.
Deluxe, Divine Chicken Divan
This recipe creates a sophisticated yet easy Chicken Divan. Pan-seared chicken cutlets are served atop fragrant lemon-thyme rice and vibrant steamed asparagus, all generously draped in a creamy Dijon-tarragon mushroom sauce. Finished with toasted almonds, it’s a flavorful, complete meal perfect for a weeknight dinner that feels gourmet.
Equipment
- 2 Skillets One small for almonds, one large for chicken and sauce
- 2 Pots One medium with a lid for rice, one shallow for asparagus
- 1 Whisk Essential for smooth sauce
- 1 Platter For holding cooked chicken and asparagus
- 1 Aluminum Foil To keep chicken warm
Ingredients
Main
- 1/3 cup sliced almonds a couple of handfuls
- 1 quart chicken stock
- 1 lemon zested
- 2 to 3 sprigs fresh thyme
- 4 tablespoons butter divided
- 1 1/2 cups white rice
- 1 1/2 to 1 3/4 pounds chicken breast cutlets 8 cutlets
- Salt and pepper
- 1 teaspoon poultry seasoning 1/3 palm full
- 2 tablespoons plus about 1/2 cup all-purpose flour divided
- 2 tablespoons extra-virgin olive oil 2 turns of pan
- 1 1/3 pounds a large bunch, asparagus spears, trimmed of tough ends
- 6 or 7 large button mushrooms sliced
- 1/3 cup half-and-half
- 1 rounded tablespoon Dijon mustard
- 2 tablespoons a couple sprigs, fresh tarragon, leaves chopped
- 2 scallions chopped
Instructions
- Toast almonds in a small skillet until golden. Set aside.
- Bring 2 3/4 cups chicken stock, the zest of 1 lemon, thyme sprigs and a tablespoon of butter to a boil in a medium pot with a tight fitting lid. Add rice to water, stir. Return the water to a boil then reduce heat to simmer and cove the pot. Cook 18 minutes or until tender, remove from heat. Remove the thyme sprigs, the leaves will have fallen off in the rice.
- While the rice cooks, season chicken with salt, pepper and poultry seasoning. Dredge chicken in about half cup of flour then discard the rest. Heat a large skillet over medium to medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 1 tablespoon butter to the large skillet. To the hot butter and oil, add the cutlets and cook 3 to 4 minutes on each side. Remove the meat to a large platter and cover with foil to keep warm.
- Bring an inch or 2 of water to a simmer in a shallow pan and season with salt. Add asparagus and cook 4 minutes until just tender but green. Remove and add to chicken platter to keep warm.
- Return chicken skillet to the heat and add 2 tablespoons butter. Melt butter, add the mushrooms and saute for a couple of minutes. Whisk in 2 rounded tablespoons flour. Cook the flour 1 minute then whisk in 1/3 cup white wine, a couple of glugs. Cook off wine, 30 seconds, then whisk in 1 1/4 cups of chicken stock (remainder of the quart) then the half-and-half. When sauce bubbles, stir in mustard and tarragon and let sauce simmer and thicken 2 to 3 minutes.
- Stir scallions into rice and fluff with fork. Make a bed of rice on each dinner plate. Top with a serving of steamed asparagus then 2 cutlets of chicken. Cover the chicken with the tarragon sauce, allowing the gravy to spill over edges into asparagus and rice. Sprinkle the plates with toasted nuts. Wow! Can you believe you made this?
Notes
For the chicken, ensure cutlets are uniformly thin for even cooking; don’t overcrowd the pan to achieve a golden crust, then tent with foil to rest and retain juiciness. When making the rice, resist the urge to peek or stir during simmering to ensure fluffy grains. The asparagus should be vibrant green and tender-crisp; avoid overcooking. For the sauce, cook your flour roux thoroughly to eliminate any raw taste, and whisk constantly when adding liquids to prevent lumps. A dry white wine, if allowed, enhances the sauce’s complexity beautifully. The toasted almonds are essential for textural contrast and visual appeal.
6. Slow Cooker Beef Tips
If there’s one dish that proves the magic of slow cooking, it’s Beef Tips. Cooked low and slow, the meat turns melt-in-your-mouth tender and soaks up all the savory flavors of the sauce.
Serve it over mashed potatoes, rice, or noodles for the ultimate comfort meal. Easy to prep and full of rich flavor, this dish practically cooks itself and you’ll find yourself making it again and again.
Slow Cooker Beef Tips with Mushroom Gravy
This recipe yields tender beef tips bathed in a rich, savory mushroom gravy, effortlessly prepared in a slow cooker. Ideal for a comforting weeknight meal, it brings deep, earthy flavors with minimal hands-on time, perfect served over your favorite starch.
Equipment
- 1 Slow Cooker
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Whisk
- 1 Knife and Cutting Board
Ingredients
Main
- 1 pound beef tips
- 2 tablespoon tomato paste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon Cantanzaro herbs
- 1/2 teaspoon salt
- Pinch pepper
- 8 ounces button mushrooms sliced
- 3/4 cup beef bone broth
- 2 tablespoon cornstarch
Instructions
- Combine beef tips with tomato paste, garlic powder, onion powder, Cantanzaro herbs, salt, and pepper in the slow cooker.
- Add the sliced button mushrooms and beef bone broth to the slow cooker with the seasoned beef.
- Stir all ingredients together thoroughly to ensure even coating and distribution.
- Cover the slow cooker and cook on Low for 4-5 hours or on High for 2-3 hours, or until the beef tips are fork-tender.
- In a small bowl, whisk together the cornstarch with a splash of cold water or additional beef broth until a smooth, lump-free slurry is formed.
- Once the beef is tender, carefully stir the cornstarch slurry into the slow cooker, mixing well to avoid lumps in the gravy.
- Continue cooking on High for an additional 15-30 minutes, or until the gravy has thickened to your desired consistency, stirring occasionally.
- Taste the gravy and adjust seasonings as needed, adding more salt, pepper, or herbs to personal preference.
- Serve the tender beef tips and rich mushroom gravy hot over mashed potatoes, egg noodles, or rice for a complete meal.
Notes
For optimal flavor, consider searing the beef tips in a hot pan for a few minutes before adding them to the slow cooker; this Maillard reaction builds deep, savory notes. When preparing the mushroom gravy, ensure the cornstarch is thoroughly whisked with cold broth to create a smooth slurry, preventing lumps in the final sauce. Adjust the thickness by adding more slurry if desired. While Cantanzaro herbs are specified, a good quality Italian seasoning or Herbes de Provence can be a suitable substitute. Taste and adjust seasoning before serving; a splash of Worcestershire sauce or a touch of red wine can further enhance the depth of flavor. Serve over creamy mashed potatoes or wide egg noodles for a comforting meal.
7. Individual Lasagna
No more struggling with massive pans or clunky leftovers individual lasagnas are thoughtfully sized and just as comforting as the real thing. Cheese, sauce, meat, and noodles get along in single portions that cook in a flash and reheat beautifully.
They also freeze beautifully, so they’re ideal for those evenings when you don’t feel like cooking but don’t want to miss out on homemade lasagna. Comfort and convenience in one package.
A Global Taste Tour
If comfort was the first seven meals, the next seven are thrill dishes that introduce international flavor to your table with ease. They’re colorful, richly flavored, and sure to become part of the rotation in your kitchen.
Individual Lasagnas
This recipe creates flavorful individual lasagnas featuring grilled zucchini, summer squash, and eggplant layered with a vibrant tomato sauce, creamy ricotta, and mozzarella cheese. The dish is assembled in mini foil baking dishes and baked until bubbly and golden, offering a convenient and personalized take on classic lasagna.
Equipment
- 2 Mixing Bowls One for sauce, one for ricotta
- 1 Grill Pan For browning vegetables
- 1 Whisk For olive oil mixture and ricotta
- 5 Mini Foil Baking Dishes For individual lasagnas (per recipe servings)
- 1 Baking Sheet To catch drips in the oven
Ingredients
Main
- 1 28-ounce can chopped tomatoes
- 2 cloves garlic pressed
- 2 teaspoons dried oregano
- 2 teaspoons sugar
- Few pinches salt
- Few dashes red chili flakes
- 10 grinds fresh black pepper
- 1 small bunch fresh parsley leaves coarsely chopped
- 2 cups ricotta
- Few pinches salt
- About 20 grinds black pepper
- 1/3 cup olive oil
- Salt
- 1 large zuchinni sliced into 1/8-inch thick rounds
- 1 large summer squash sliced into 1/8-inch thick rounds
- 1 small eggplant sliced into 1/8-inch thick rounds
- 1 package uncooked lasagna noodles
- 8 ounces shredded mozzarella
Instructions
- Combine the sauce ingredients in a mixing bowl; stir well and let sit 30 minutes at room temperature.
- Mix the ricotta together with the salt and the pepper until evenly distributed.
- Preheat a grill pan over high heat. Whisk olive oil and salt together in a bowl. Rub the veggie pieces with the olive oil mixture all over and grill until soft and browned on both sides, about 3 to 4 minutes per side.
- Preheat oven to 375 degrees F.
- To assemble the lasagnas:
- Line the bottom of a mini foil baking dish with a couple spoonfuls of sauce. Lay a single layer of raw lasagna noodles over that. Next scatter a mixture of the veggies over top, then an even layer of ricotta. Repeat once more and top it all of with plenty of mozzarella.
- Place lasagna on a baking sheet to catch any dripping cheese. Bake for about 30 minutes or until bubbly and well browned on top.
Notes
To elevate the flavor of your tomato sauce, consider gently sautéing the pressed garlic before adding the canned tomatoes; this unlocks deeper aromatic notes. Allowing the sauce to rest for 30 minutes is crucial for the dried oregano to rehydrate and infuse its full aroma. When grilling the vegetables, ensure they are sliced uniformly to promote even cooking and prevent some pieces from burning while others remain undercooked. This also helps in creating a well-structured lasagna. Don’t overcrowd the grill pan, which would steam the vegetables instead of browning them. For the ricotta mixture, a pinch of nutmeg can subtly enhance its richness. Since raw lasagna noodles are used, ensure the sauce layers are generous enough to provide sufficient moisture for them to cook through. The baking sheet is essential to catch any bubbling cheese, preventing a messy oven. For an even golden-brown top, a quick broil at the very end can add visual appeal and a slight crispness to the mozzarella.
8. Singapore Noodles
Rice noodles, fresh veggies, curry powder, and soy sauce all combined make a dish that’s a flavor explosion from a street stall bustle. Light but deeply flavored, it’s quick to make and infinitely versatile add shrimp, chicken, or skip the meat.
It’s one of those meals that brings a smile to the week and adds some excitement without introducing anything fussy to your routine.
Singapore Noodles Recipe
This recipe crafts vibrant Singapore Noodles, a classic stir-fry featuring delicate rice vermicelli, succulent shrimp, savory char siu or ham, and crisp vegetables, all infused with aromatic curry powder and a hint of sesame. It’s a flavorful and satisfying dish perfect for a quick yet exotic meal.
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying
- 1 Large Pot For soaking/preparing noodles
- 1 Cutting Board & Chef’s Knife For ingredient preparation
- 3 Mixing Bowls For marinating, holding prepped ingredients, and sauce
- 1 Measuring spoons/cups For accurate ingredient measurements
Ingredients
Main
- 1/4 pound shrimp shelled, deveined, and rinsed under cold water
- 2 tablespoons plus 4 teaspoons canola or vegetable oil divided
- 2 1/2 teaspoons Asian fish sauce divided
- 1 bundle about 5 1/2 ounces dried rice stick noodles (see note above)
- 2 medium cloves garlic minced
- 1 teaspoon soy sauce
- 1 teaspoon Shaoxing wine
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon sugar
- 2 eggs beaten with two pinches kosher salt
- 1/4 pound Chinese roast pork char siu or ham, cut into thin strips
- 1/4 medium onion very thinly sliced
- 1/2 medium red bell pepper stemmed, seeded and julienned
- 12 snow peas stemmed, tough strings removed, and slice thinly on the bias
- 1/2 medium carrot julienned
- 1 tablespoon curry powder divided
- Kosher salt
- 2 scallions sliced very thinly on the bias
- 2 teaspoons toasted sesame oil
Instructions
- Prep shrimp: Marinate shrimp with 2 teaspoons canola oil and 1/2 teaspoon fish sauce; set aside for 15 minutes.
- Prepare noodles: Soak dried rice stick noodles in hot water (not boiling) for 10-15 minutes until pliable but still slightly firm. Drain thoroughly and set aside.
- Prepare aromatics and vegetables: Mince garlic, thinly slice onion, julienne bell pepper and carrot, thinly slice snow peas on the bias, and thinly slice scallions on the bias. Cut char siu or ham into thin strips.
- Cook eggs: Heat 1 teaspoon canola oil in a wok or large skillet over medium-high heat. Pour in beaten eggs and scramble until just set; remove and set aside.
- Stir-fry shrimp: Add 1 tablespoon canola oil to the wok over high heat. Stir-fry marinated shrimp until pink and cooked through, about 1-2 minutes. Remove and set aside.
- Sauté aromatics and vegetables: Add remaining 1 tablespoon plus 3 teaspoons canola oil to the wok. Add minced garlic, sliced onion, julienned red bell pepper, snow peas, and carrot. Stir-fry for 2-3 minutes until crisp-tender.
- Bloom curry powder: Add 1 tablespoon curry powder to the vegetables and stir-fry for 30 seconds until fragrant.
- Combine ingredients: Add char siu/ham and the drained noodles to the wok. Pour in the sauce mixture (remaining 2 teaspoons fish sauce, 1 teaspoon soy sauce, 1 teaspoon Shaoxing wine, 1/4 teaspoon white pepper, and 1/4 teaspoon sugar).
- Toss and finish: Toss vigorously to combine all ingredients evenly, ensuring noodles are coated and heated through, about 2-3 minutes. Return cooked eggs and shrimp to the wok. Add sliced scallions and toasted sesame oil.
- Season and serve: Toss briefly to combine. Taste and adjust seasoning with kosher salt if needed. Serve immediately.
Notes
Achieving the signature ‘wok hei’ for Singapore Noodles relies on a very hot wok and quick stir-frying. Ensure all ingredients are prepped and mise en place before you start, as the cooking process is rapid. For the rice stick noodles, soak them in hot (not boiling) water until pliable but still firm, then drain well. They will finish cooking in the wok. Over-soaking will result in mushy noodles. Bloom the curry powder briefly in the oil with the aromatics before adding other vegetables; this enhances its flavor and aroma significantly. Cook the eggs separately and add them back at the end to maintain their texture. Adjust salt and fish sauce to taste at the very end, as char siu and soy sauce contribute to salinity.
9. Beef Bulgogi Bowls
Caramelized marinated beef sweet and savory to perfection, served over rice with crunchy veggies the ultimate Korean comfort food. Sweet and savory and full of umami, a feast for the eyes and irresistible to the palate.
It’s fancy enough for a Saturday night but relaxed enough for a wild weeknight. Once you’ve tried it, you’ll see why it’s a repeat offender.
Bulgogi-Style Eggplant
This delicious vegan recipe combines the flavors of bulgogi with pan-seared eggplant — but instead of marinating the vegetable in the gochugaru and soy mixture as you do with beef, we use it as a pan sauce. The eggplant is excellent served with rice, kimchi, lettuce greens and your favorite banchan for a meatless Korean barbecue rice bowl.
Equipment
- 1 Large Bowl For salting eggplant
- 1 Small Bowl For whisking marinade
- 1 Whisk
- 1 Colander For draining eggplant
- 1 Large Skillet For searing and saucing
Ingredients
Main
- 4 medium Japanese eggplants about 1 1/2 pounds, stemmed, quartered lengthwise and cut into 2-inch pieces
- Kosher salt
- 1/4 cup soy sauce
- 1/4 cup sugar
- 1 tablespoon mirin
- 1 tablespoon toasted sesame oil
- 1 teaspoon gochugaru
- 1 teaspoon distilled white vinegar
- 3 cloves garlic grated
- Freshly ground black pepper
- 2 tablespoons canola oil
- 1 teaspoon toasted sesame seeds
- White rice kimchi and lettuce, for serving
Instructions
- Season the eggplant with 1 tablespoon salt in a large bowl and let sit, tossing halfway, for 30 minutes.
- Meanwhile, prepare the marinade by whisking together the soy sauce, sugar, mirin, sesame oil, gochugaru, vinegar, garlic and a few cracks of pepper in a small bowl.
- Drain the eggplant over a colander and squeeze out any excess liquid. Pat dry with paper towels and air dry, uncovered, for 5 minutes.
- Heat the canola oil in a large skillet over medium-high heat. Add the eggplant and sear until browned, 2 minutes per side. Pour the marinade into the skillet and cook, tossing the eggplant until the sauce is slightly reduced and thickened and the eggplant is glossy, 2 to 3 minutes. Sprinkle with the toasted sesame seeds and serve over rice with kimchi or your favorite side dish and lettuce of your choosing.
Notes
1. Salting and thoroughly drying the eggplant are crucial steps; they draw out excess moisture, ensuring the eggplant sears properly and develops a firm, appealing texture rather than becoming soggy. Do not skip these.2. Ensure your skillet is adequately hot before adding the eggplant to achieve a good sear and golden-brown exterior. Overcrowding the pan can also lead to steaming instead of searing, so cook in batches if necessary.3. When the marinade is added, cook until it reduces and coats the eggplant, creating a glossy finish. This caramelization is key to the dish’s flavor and appearance. Consider adding a touch of grated fresh ginger to the marinade for an extra aromatic kick.
10. Instant Pot Chicken Adobo
This Filipino classic combines soy sauce, vinegar, garlic, and spices for a salty, umami, and just-plain-sweet stew. With the Instant Pot, you have slow-cooked richness in a fourth of the time.
It’s full-bodied, healthy, and a guilty pleasure answer to hectic nights when all you crave is something homemade but quick.
Instant Pot Chicken Adobo
This streamlined version of a Filipino comfort favorite is speedy in your Instant Pot® multi-cooker, and there’s only one pot to clean. Adobo in the Philippines has its origins in the Malay practice of preserving meat in vinegar and/or salt and differs from the Mexican sauce or Caribbean seasoning known by the same name. The soy sauce in Filipino adobo reflects Chinese influences and largely replaces salt in the dish. Mixed with vinegar and aromatics, it makes a deliciously savory base for the dish and an excellent sauce for the rice that accompanies it.
Equipment
- 1 Instant Pot Multi-Cooker Essential for this pressure-cooked version of the dish.
- 1 Tongs For safely handling and browning chicken pieces.
- 1 Measuring Cups and Spoons For accurate ingredient portions (soy sauce, sugar, vinegar).
- 1 Cutting Board and Knife For preparing garlic, onion, and scallions.
- 1 Serving Platter or Dish For presenting the finished chicken adobo.
Ingredients
Main
- 4 chicken legs thighs and drumsticks separated
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1/3 cup soy sauce
- 1/4 cup sugar
- 1/4 cup white distilled vinegar
- 5 cloves garlic smashed
- 2 bay leaves
- 1 large yellow onion sliced
- 2 scallions sliced
- Cooked rice for serving
Instructions
- Season the chicken legs generously with salt and pepper. Turn an Instant Pot® (see Cook’s Note) to the high saute setting and add the oil. Once it’s shimmering, but not smoking, add half the chicken pieces and brown on both sides, about 7 minutes. Remove with tongs to a plate and brown the remaining chicken pieces.
- Return all the chicken to the multi-cooker and add the soy sauce, sugar, vinegar, garlic, bay leaves, onion and 1/2 teaspoon pepper. Follow the manufacturer’s guide for locking the lid and preparing to cook. Set to pressure cook on high for 8 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. Careful of any remaining steam, unlock and remove the lid and turn the Instant Pot® back to the high saute setting. Let the sauce come to a boil and reduce it until dark brown and thickened, about 20 minutes. Remove the bay leaves.
- Transfer the chicken and sauce to a serving platter, sprinkle with scallions and serve with rice.
Notes
1. Browning the chicken thoroughly in the Instant Pot prior to pressure cooking is crucial for developing deep, rich flavor through the Maillard reaction. Don’t rush this step.
2. The balance of sweet, sour, and savory is key in adobo. Taste the sauce after reduction and adjust with a touch more sugar or vinegar if needed, keeping in mind individual preferences.
3. When reducing the sauce, watch it carefully. It can go from perfectly thickened to overly concentrated quickly. A good consistency should coat the back of a spoon and be savory enough to be absorbed by rice.
4. For an elevated presentation, consider garnishing with toasted sesame seeds or a sprinkle of fresh cilantro in addition to scallions.
2. The balance of sweet, sour, and savory is key in adobo. Taste the sauce after reduction and adjust with a touch more sugar or vinegar if needed, keeping in mind individual preferences.
3. When reducing the sauce, watch it carefully. It can go from perfectly thickened to overly concentrated quickly. A good consistency should coat the back of a spoon and be savory enough to be absorbed by rice.
4. For an elevated presentation, consider garnishing with toasted sesame seeds or a sprinkle of fresh cilantro in addition to scallions.
11. Harissa Chicken
The spice enthusiast will love Harassi Chicken. The smoky, chili-flavored paste brings bold flavor to the chicken best served with couscous or flatbread.
Just the aroma alone will have all of your guests inside the kitchen, and the flavor will have them asking for the meal time and again. It’s a simple way to give some excitement and variety onto your dinner plate.
Moroccan Red Harissa Chicken
This recipe guides you through creating a Moroccan Red Harissa Chicken dish, featuring tender boneless, skinless chicken thighs. The chicken is simmered in a deeply flavorful sauce made from charred red bell and chile peppers, blended with aromatic spices. Served alongside fluffy basmati rice and garnished with fresh scallions, this easy-to-make dish delivers a satisfying meal with rich, complex flavors.
Equipment
- 1 Large Skillet Essential for browning chicken and simmering the sauce.
- 1 Food Processor Needed for pureeing the charred peppers into a smooth harissa base.
- 1 Medium Pot with Lid For cooking the basmati rice perfectly.
- 1 Broiler (or Oven with Broiler Function) Required for charring the bell and chile peppers.
- 1 Tongs Useful for handling hot peppers and chicken.
Ingredients
Main
- 3 red bell peppers
- 3 red chile peppers such as Fresno or Holland finger peppers
- 2 tablespoons olive oil
- 8 boneless skinless chicken thighs
- Salt and pepper
- Salt and pepper
- 3 cloves garlic chopped
- 1 bay leaf
- 1 small piece cinnamon stick or a pinch ground cinnamon
- 1 inch fresh ginger root peeled and grated or pasted
- 1 onion finely chopped
- 2 teaspoons smoked sweet paprika 2/3 palmful
- 1 teaspoon ground cumin 1/3 palmful
- White wine vinegar
- 2 1/2 cups chicken stock
- 1 tablespoon butter
- 1 1/4 cups basmati or other white long grain rice
- Thinly sliced scallions for garnish
Instructions
- Char the bell and chile peppers under a hot broiler until the skins are evenly blackened. Place in a bowl and cover to cool to handle. Wipe the charred skins away with paper towels and seed the peppers. Reserve for later use.
- Heat a large skillet over medium-high heat, add the oil. Sprinkle the chicken thighs with salt and pepper on both sides. Add the chicken to the hot oil and brown on both sides, 4 to 5 minutes. Remove the chicken to a plate and reduce the heat a bit. Add the garlic, bay leaf, cinnamon, ginger, onions, paprika, cumin and some salt and pepper, and cook to soften a bit, stirring occasionally. Add a splash of vinegar.
- Place the peeled peppers in the bowl of a food processor with 1 cup of the stock, and process until pureed. Add the puree to the pan, thin with about 1/2 cup water and slide the chicken back into the pan. Reduce the heat to a simmer and finish cooking the chicken through. Turn off heat and cover until you serve.
- To serve, heat the remaining 1 1/2 cups stock (or 1 cup stock and 1/2 cup water) and the butter to a boil with the rice. Bring to a bubble, then reduce the heat to low and cover. Simmer the rice for about 15 minutes. Turn off the heat and let stand 5 to 10 minutes, then fluff with fork.
- In shallow bowls, top the rice with the chicken in spicy sauce, garnish with scallions before serving.
- Get Rachael’s shopping list for this episode’s recipes here.
Notes
1. Achieving a deep, even char on the bell and chile peppers is crucial for the smoky depth of the harissa sauce. Ensure they are blackened but not completely burnt. Covering them after broiling creates steam, making peeling effortless.2. When browning the chicken, ensure the skillet is adequately hot to create a robust sear, which develops rich flavor through the Maillard reaction. Avoid overcrowding the pan; brown the chicken in batches if necessary to maintain pan temperature.3. The addition of vinegar after sautéing the aromatics is key for deglazing, lifting all the flavorful fond from the pan’s bottom, and introduces a bright acidity that beautifully balances the richness of the harissa.4. For the basmati rice, precise liquid measurement and allowing it to rest covered off the heat are essential steps for achieving perfectly fluffy, separate grains. Consider adding fresh cilantro in addition to scallions for an extra layer of vibrant herbaceousness.
12. Dan Dan Noodles
These Sichuan noodles deliver on flavor with spicy, nutty, meaty sauce poured over chewy noodles and ground pork. Flavors are hearty and irresistible, with each bite exciting.
It’s quick enough for a weeknight dinner but quality enough to be restaurant-like. You’ll be hooked on it all the time once you’ve had it.
Dan Dan Noodles
Dan Dan noodles have it all! A pile of bouncy, chewy noodles and a meaty, peanutty sauce with flavor for days. My version includes some greenery with baby bok choy, and it’s based on a recipe my mom used to make. It’s a Chinese Sichuan dish, and it’s heavy on the chile oil.
Equipment
- 1 Large Skillet or Wok Essential for browning pork and cooking bok choy efficiently.
- 1 Wooden Spoon or Spatula For breaking up pork and stirring ingredients.
- 1 Large Pot Needed for boiling noodles.
- 1 Tongs or spider skimmer For safely transferring noodles from boiling water to sauce.
- 2 Mixing Bowls One for preparing the peanut sauce, another for tossing noodles.
Ingredients
Main
- 1 tablespoon neutral oil
- 1 pound ground pork
- 1/2 teaspoon kosher salt plus more as needed
- Freshly ground black pepper
- 3 cloves garlic sliced thinly
- 1 tablespoon fresh ginger finely chopped
- 2 tablespoons Shaoxing cooking wine or substitute sherry cooking wine
- 2 tablespoons soy sauce
- 8 ounces baby bok choy rinsed, ends trimmed, and halved
- 1 pound fresh ramen-style egg noodles
- Peanut Sauce recipe follows
- Chile Oil recipe follows
- Chopped roasted unsalted peanuts, for serving
- 1/4 cup 56 grams chile oil, store-bought or recipe below
- 1/4 cup 70 grams creamy, unsweetened peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon honey
- Freshly ground black pepper
- 1 cup 226 grams neutral oil
- 2 tablespoons Sichuan peppercorns crushed
- 1/4 cup 32 grams coarse red chile pepper powder
- 2 teaspoons kosher salt
Instructions
- Heat the neutral oil in a large skillet or wok over high heat. Add the pork, salt and pepper. Using a wooden spoon, break up the pork into smaller pieces and cook until browned and the pork is no longer pink, 5 to 6 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Deglaze with the cooking wine, scraping any brown bits from the bottom of the skillet. Reduce the heat to medium. Add the soy sauce. Stir to combine and cook until fragrant, 20 to 30 seconds. Add the bok choy, season with salt and cook until bright green, the leaves are wilted and the stems are tender, 2 to 3 minutes. Keep warm while you cook the noodles.
- Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook for 1 to 2 minutes. Remove the noodles with a spider or tongs and place directly into the bowl with the Peanut Sauce. Toss to combine, adding 1 tablespoon reserved pasta water at a time, as needed, to reach desired consistency.
- To assemble, plate the noodles. Top with the pork and bok choy mixture. Garnish with a drizzle of the Chile Oil and the chopped peanuts.
Notes
Achieving the right ‘ma la’ (numbing and spicy) balance is key for authentic Dan Dan noodles. If making homemade chile oil, ensure the Sichuan peppercorns are freshly crushed for maximum aroma and numbing sensation. When cooking the pork, achieve a good sear to develop deep, savory notes; deglazing with Shaoxing wine will capture all those flavorful browned bits. For the noodles, cook them just to al dente, as they will continue to absorb some sauce. Transferring them directly from the pot to the sauce bowl, along with a tablespoon or two of reserved pasta water, helps create a silky, emulsified sauce that clings beautifully to the noodles. Don’t overcook the bok choy; it should remain bright green with a slight crunch for textural contrast. Always taste and adjust seasoning, especially the chile oil and soy sauce, before serving.
13. Quesabirria Tacos
Become cheesy with crunchy tacos filled with soft braised meat and accompanied by a dipping broth. They are interactive, tasty, and outright addictive.
Great entertainment for a night in with friends or family, they’re the sort of dish that becomes the story shared for years to come in your own kitchen.
Quesabirria Tacos
“Quesabirria,” a compound word combining queso (cheese) and birria, a traditional Mexican stew, is basically a beef birria taco with melted cheese, or a kind of a cross between a taco and a quesadilla. The tortillas first get dipped in fat skimmed from the braised beef before topping with shredded braised beef and cheese. It gets served with beef broth/braising liquid on the side to sip or dunk the taco in between bites. The dish originated in Tijuana but has traveled up the West Coast and gained popularity in the US via social media. My biggest piece of advice with this dish is to let the braised meat chunks cool and use your gloved hands to pull the meat into shards. This way, your fingers can detect and discard any fatty pieces.
Equipment
- 1 Large Dutch Oven Essential for searing and braising the meat.
- 1 Blender For making the smooth chile and vegetable purée.
- 1 Large Saucepan Used for boiling water and softening chiles and vegetables.
- 1 Cast-Iron Griddle or Large Nonstick Skillet For crisping and melting cheese on the tacos.
- 1 Spider or Slotted Spoon Useful for removing chiles and vegetables from hot liquid.
Ingredients
Main
- 2 tablespoons beef base such as Better than Bouillon
- 4 ancho chiles seeds and stems removed
- 4 guajillo chiles seeds and stems removed
- 4 cloves garlic
- 1 Roma tomato chopped
- 2 white onions 1 quartered and 1 diced
- 1 tablespoon avocado oil
- 4 pounds chuck roast cut into large (2- to 3-inch) chunks
- 2 pounds bone-in English-cut short ribs
- Kosher salt and freshly ground black pepper
- 2 teaspoons Mexican oregano
- 1 teaspoon ground cumin
- 1 bay leaf
- 16 to 20 yellow corn tortillas warmed so they are pliable
- 4 to 5 cups shredded Chihuahua or Oaxaca cheese
- 1/4 cup chopped cilantro
- Lime wedges for serving
Instructions
- Preheat the oven to 350 degrees F.
- Bring 8 cups of water to a boil in a large saucepan. Add the beef base, ancho and guajillo chiles, garlic, tomato and quartered onion. Stir until combined. Simmer for 5 minutes and take off the heat. Using a spider, fish out all the chiles and veg and place in a blender. Blend until smooth. Reserve the purée. Also RESERVE the cooking liquid — this will be used for the braise.
- Heat the oil in a large Dutch oven over medium-high heat. Season all sides of the chuck roast and short ribs with salt and pepper. Working in batches, sear the chuck roast on all sides until golden brown, 4 to 5 minutes a side. Transfer to a plate. Repeat with the short ribs, then transfer to plate and set aside.
- Reduce the heat under the Dutch oven to medium, add the oregano and cumin and gently heat in the residual oil for 30 seconds, scraping up the brown bits on the bottom of the pot.
- Return the meats to the pot, add the reserved purée and stir to mix. Top off with some of the reserved cooking liquid so all the meat is completely covered. Add the bay leaf. Place in the oven, uncovered, and braise until the meat is very tender, 3 to 3 1/2 hours, checking every 30 to 45 minutes to ensure there is enough liquid in the pot. If too much liquid has evaporated, add in more of the cooking liquid.
- Transfer the meats to a platter and let cool. Remove the bones from the short ribs and, using your fingers, shred the meat and discard any funky or gristly pieces. Taste and hit it with a little salt if need be.
- Once the braising liquid cools a bit but is still warm, use a large metal spoon to skim off that beautiful orange fat from the top and reserve in a medium bowl. Also, reserve the braising liquid in the pot, keeping it warm over low heat on the stove.
- Preheat the oven to 200 degrees F. Heat a cast-iron griddle or large nonstick skillet over medium heat. Brush with some of the reserved fat if you like.
- Dip one side of a warmed tortilla into the reserved orange fat (or brush it on) and place dipped-side down on a cutting board. Top half of the undipped side of the tortilla with about a 1/4 cup of shredded cheese and 1/4 cup of the shredded beef. Season with salt. Fold in half to close and set aside. Repeat with the remaining tortillas, cheese and meat.
- Working in batches, place the tacos on the heated griddle or skillet and sizzle until golden brown and all melty, 2 to 3 minutes per side. You can hold the already made tacos in the warm oven on a sheet tray.
- Ladle some of the braising liquid into ramekins or small bowls. Add some of the remaining diced onion to the ramekins and top with cilantro. Serve the quesabirria with lemon wedges and the braising liquid, for per-bite dunking!
Notes
Achieving the signature rich flavor of quesabirria hinges on the braising process. Ensure the meat is seared thoroughly to build a deep flavor base, and maintain adequate liquid levels during braising to keep the meat tender. When shredding, cool the meat slightly and use gloved hands to easily detect and discard any gristly or overly fatty pieces, ensuring a clean texture. The vibrant orange fat skimmed from the braising liquid is crucial; it’s what gives the tortillas their distinctive color and flavor when dipped. Don’t skip this step! For presentation, serving the consommé in individual ramekins with fresh garnishes elevates the dining experience.
14. Burmese Garlic Noodles
Easy but full of flavor, these noodles are flavored with garlic and a pinch of heat to form a comforting but thrilling dish. Easily prepared and a nice alternative to a standard pasta evening,
the marriage of convenience and sophistication renders them inevitable, and having tried them, you will have them as part of your regular meal menu.
Burmese Noodle Bowl recipes
This Burmese noodle bowl features tender cubed turkey (or chicken/pork) simmered in a savory broth with mushrooms, ginger, garlic, and shallots. Served over rice noodles and garnished with roasted peanuts, hard-boiled eggs, fresh coriander, scallions, and lime, it offers a flavorful, comforting, and hearty meal with a delightful balance of textures and aromas.
Equipment
- 1 Large Pot or Dutch Oven For simmering the broth and turkey.
- 1 Chef’s knife
- 1 Cutting Board
- 6 Serving bowls
- 1 Strainer or Colander For draining rice noodles.
Ingredients
Main
- 2 Tbsp oil
- ¼ tsp turmeric
- 3 lbs turkey boneless thighs or breasts chicken or pork, cubed
- 1 cup mushrooms sliced (any type)
- ½ tsp ginger minced
- ½ cup shallots minced
- 2 Tbsp garlic minced
- 3 cups poultry broth low sodium
- 2 cup water
- 2 Tbsp fish sauce
- salt
- 455 g dried rice noodles
- 4 Tbsp roasted peanuts chopped
- 2 hard boiled eggs chopped
- ½ cup coriander chopped
- 2 Tbsp scallion greens sliced
- 2 limes cut into wedges
Instructions
- Prepare all ingredients: Cube turkey, slice mushrooms, mince ginger, shallots, and garlic. Chop coriander, scallion greens, and hard-boiled eggs. Have limes cut into wedges and peanuts chopped.
- In a large pot or Dutch oven, heat 2 Tbsp oil over medium-high heat. Add turmeric and stir briefly.
- Add the cubed turkey to the pot and brown it on all sides, stirring occasionally, about 5-7 minutes.
- Add sliced mushrooms, minced ginger, shallots, and garlic to the pot. Sauté for another 5 minutes until softened and fragrant.
- Pour in poultry broth and water. Stir in fish sauce. Bring the mixture to a simmer, then reduce heat to low, cover, and let it gently simmer for 15-20 minutes, or until the turkey is cooked through and tender. Adjust salt to taste.
- While the turkey simmers, prepare the rice noodles according to package directions. Typically, this involves boiling water, adding noodles, and cooking for 3-5 minutes until al dente.
- Drain the cooked rice noodles and divide them among 6 serving bowls.
- Ladle the hot turkey and broth mixture over the noodles in each bowl.
- Garnish each bowl generously with chopped roasted peanuts, chopped hard-boiled eggs, fresh chopped coriander, and sliced scallion greens.
- Serve immediately with lime wedges on the side for squeezing over the bowl, allowing each diner to adjust acidity.
Notes
For optimal flavor and moisture, opt for boneless turkey thighs over breasts; they render a richer broth and remain tender. Ensure proper browning of the turkey before adding liquids to develop deep umami notes. When adding fish sauce, start with a smaller amount and adjust to taste, as its salinity varies greatly. Cook rice noodles just until al dente to prevent them from becoming mushy when added to the hot broth. Fresh garnishes like chopped coriander, scallions, and lime wedges are crucial for brightening the dish and adding essential textural contrast and acidity.
The Last Word
Excellent recipes are not mysteries of the cosmos they’re the dishes you find yourself repeatedly returning to. From tried-ands-true favorites such as soothing Beef Pot Pie and Chicken Divan to global-inspired dishes such as Dan Dan Noodles and Harissa Chicken, there’s something to suit every craving.
Whether you desire tested or new, all of these meals are simple, tried-and-true, and delicious to the extreme. Why continue searching for dinner inspiration when you already have 14 sure things that promise enjoyment every time?
