We all have some home-cooked foods that make us feel good, and we sometimes test these recipes. Maybe for a big meal or a BBQ in the backyard with a lot of pals. Some of these foods aren’t in style right now, but they always taste good. I routinely make similar meals at home, and my visitors love them too.
It’s all worth it because of how happy it makes you to share with others. We have found some recipes that are worth saving. Let’s start with a brunch dish.
1. **Martha Stewart’s Easy Basic Pancakes**: Fluffy and aromatic pancakes are a classic breakfast recipe, perfect for busy professionals to prepare in the morning. Pancake batter is one of the easiest to make, requiring only a few basic ingredients. And these ingredients are almost always available in every household: all-purpose flour, sugar, eggs, butter, and milk.
Stewart also recommends using fresh ingredients, especially baking powder. If the baking powder is expired, it can significantly affect the texture of the pancakes.
It is important to note that when mixing the wet and dry ingredients, do not overmix. Just mix until no dry flour particles are visible. Overmixing may cause the pancakes to become hard.
Recipe details: Basic Crepes
Prep time: 10 min Inactive time: 30 min
Cook time: 30 min Total time: 1 hr 10 min
Level: Intermediate Servings: 18 crepes
Total weight: 587.3 g Calories: 1106.0 kcal
Energy: 1106.0 kcal Protein: 31.7 g
Carbs: 113.8 g Fat: 57.6 g
Dish Tags: french, pancake, breakfast, Low-Sodium, Sugar-Conscious, Low Potassium, Kidney-Friendly, Vegetarian, Pescatarian
Ingredients:
1 cup all-purpose flour
Pinch kosher salt
2 eggs
1/2 cup milk
1/2 cup club soda
3 tablespoons melted butter, plus 3 tablespoons for cooking the crepes
Cooking steps:
1. Batter: In a mixing bowl, add the flour and salt and make a well in the center. Add the eggs, milk, club soda and 3 tablespoons of melted butter into the center of the well and whisk together until just combined. The mixture should be like VERY loose pancake batter. If the mixture is a little thick, whisk in a little more milk. Let the batter sit for at least 30 minutes before using.
2. Crepes:
3. Melt about a 1/2 teaspoon of butter in a small nonstick saute pan. The butter should coat the bottom of the pan, if there is a lot of excess, wipe it out with a paper towel. Keep the paper towel handy in case you need it again (you will).
4. Put the pan over medium heat. Fill a 2-ounce ladle, almost to the top, with batter and pour it into the preheated pan, tipping and rolling the pan, as you ladle the batter, to evenly cover the bottom. This will take a little practice, even when you are an experienced crepe maker the first couple always get wasted. Accept it and move on.
5. When the edges of the crepe begin to pull away from the edges of the pan and the bottom begins to brown a little, turn the crepe over and cook it for about 1 minute on the other side. Remove the crepe from the pan to a plate and let cool. Stack the crepes as they are cooked between parchment paper squares. Repeat this process, until all the batter is used, wiping the pan with your paper towel or melting a little more butter to the pan, as needed.
6. YAY!
Get the recipe: Basic Crepes
2. **Willie Geist’s Dad’s Gonzo Chili**: Every family seems to have a favorite signature dish. For Sunday Today host Willie Geist, it’s his father’s Gonzo Chili. Geist shared how this chili reminds him of long days spent at home with his family.He remembers the aroma filling the room as the chili simmered slowly, with everyone gathering for more bowls until it was all gone eventually.
This dish showcases how grilling can transform everyday vegetables. The combination of smoky charred notes and salty butter makes it easy to see why this dish has made it onto our list.
Shotgun Willie Chili
Equipment
- 1 Large Dutch Oven or Pot For browning meat and simmering chili
- 1 Medium Saucepan For boiling chiles
- 1 Small Saucepan For steeping oregano
- 1 Fine-mesh Sieve For straining oregano liquid
- 1 Spoon For scraping chile pulp and stirring
Ingredients
Main
- 6 dried New Mexico chiles
- 6 dried pasilla chiles
- 1 cup water
- 1 tablespoon oregano leaves
- 6 pounds chuck cubed or coarse ground
- 2 to 3 tablespoons vegetable oil
- 4 medium onions finely diced
- Black pepper
- 1 15-ounce can tomato sauce
- 4 cups beef broth
- 2 tablespoons vinegar
- 1 teaspoon hot red pepper sauce
- 16 tablespoons Texas chili powder
- 2 tablespoons ground cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon monosodium glutamate
- 1 teaspoon sugar
- 14 garlic cloves crushed- use remaining pulp
- Salt
Instructions
- Remove stems and seeds from pepper pods and boil chile peppers in water for approximately 1 hour, until pulp separates from skin. Scrape pulp from skin, mash into a paste. Use 1 cup of this paste in recipe.
- Place 1 cup of water in a small saucepan and add the oregano. Bring to a boil, remove from the heat and steep like tea. Strain, and add the strained liquid to the chili pot.
- In a saute pan, brown the beef, a small batch at a time, in hot oil adding onions and black pepper to each batch. Remove meat to chili pot as it browns. Add remaining ingredients and blend well. Cover and simmer 2 hours, stirring occasionally.
Notes
2. Browning the beef in small batches ensures good caramelization and prevents the meat from steaming. This builds foundational flavor for the chili.
3. The long 2-hour simmer allows the complex flavors to meld and deepen. Stir occasionally, especially with the thick chile paste, to prevent sticking. Taste and adjust seasoning (salt, pepper, heat) before serving.
3. **Charred Cabbage with Ssamjang Butter**: You might be surprised to see cabbage featured here as a vegetarian dish, but it’s actually a very popular appetizer at barbecue gatherings. If prepared according to the recipe, the crispy, caramelized texture achieved through grilling is always a hit.
The key is to use grilling techniques to first sear the edges of the vegetables in a hot skillet until crispy. Then add butter, allowing it to melt into the caramelized layers of cabbage. Don’t underestimate this step—what seems like a simple process can sometimes make all the difference.
This dish showcases how grilling can transform everyday vegetables.The combination of smoky charred notes and salty butter makes it easy to see why this dish has made it onto our list.
Charred Cabbage
Equipment
- 1 Grill Charcoal or Gas
- 1 Sharp Knife For slicing cabbage wedges
- 1 Cutting Board
- 1 Large Bowl or Tray For seasoning
- 1 Grill Tongs For flipping
Ingredients
Main
- 1 head green cabbage sliced into 8 wedges
- Extra-virgin olive oil for drizzling
- Kosher salt and freshly ground black pepper
Instructions
- Set up your grill for even high heat. If using a charcoal grill, distribute the coals evenly. If using a gas grill, heat both sides evenly.
- Drizzle the cabbage wedges with olive oil and season with salt and pepper. Place onto the grill and close the lid. Cook until the cabbage is charred and softened, flipping halfway, about 5 minutes per side.
Notes
4. **Grilled Shrimp Cocktail with Fresh Tomato Cocktail Sauce**: This summer is the perfect time to cook this traditional shrimp cocktail dish. Grilled shrimp is a simple yet excellent concept, friends. First, grilling gives a smokey flavor to the shrimp, which balances its inherent sweetness. Plus, cooking shrimp is usually relatively quick, making it an ideal appetizer.
This recipe has grilled shrimp served with a tomato sauce, which incorporates minced garlic for a spicy touch. For those who prefer it spicier, adding harissa chili powder to the sauce will boost the heat. The contrast between the chilly grilled shrimp and the hot sauce makes this dish great for outdoor parties.
Roasted Shrimp Cocktail
Equipment
- 1 Sheet Pan For roasting shrimp
- 1 Mixing Bowl For the cocktail sauce
- 1 Measuring Spoons and Cups For sauce ingredients
- 1 Serving Platter For presentation
Ingredients
Main
- 2 pounds 12 to 15-count shrimp
- 1 tablespoon good olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup chili sauce recommended: Heinz
- 1/2 cup ketchup
- 3 tablespoons prepared horseradish
- 2 teaspoons freshly squeezed lemon juice
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce recommended: Tabasco
Instructions
- Preheat the oven to 400 degrees F.
- Peel and devein the shrimp, leaving the tails on. Place them on a sheet pan with the olive oil, salt, and pepper and spread them in 1 layer. Roast for 8 to10 minutes, just until pink and firm and cooked through. Set aside to cool.
- For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce. Serve as a dip with the shrimp.
Notes
2. Pay close attention to roasting time. Shrimp cook very quickly, and overcooked shrimp become tough and rubbery.
3. Adjust the amount of horseradish and hot sauce in the cocktail sauce to control the level of heat.
4. Ensure the shrimp are thoroughly chilled before serving for the best texture and classic shrimp cocktail experience.
5. **Grilled Corn Ribs with Honey Butter**: This dish presents a creative way to season grilled corn. The recipe displays a smart cutting method that includes slicing the corn lengthwise into strips resembling ribs. This makes the corn suitable for grilling and allows the sauce to coat evenly.
The method begins by coating the corn with a barbecue-flavored spice combination, which gradually infuses into the corn while it cooks. Once grilled, sprinkle with melted honeybutter. The deep, savory base is enhanced with a dash of smoky flavor.
These are really addictive—we highly recommend giving them a try. The pre-grilling technique gives them a unique texture and flavor.
Recipe details: Honey Butter
Prep time: 15 min Inactive time: 2 min
Cook time: 2 min Total time: 17 min
Level: Easy Servings: 2 logs
Total weight: 643.1 g Calories: 694.1 kcal
Energy: 694.1 kcal Protein: 4.8 g
Carbs: 43.5 g Fat: 58.6 g
Dish Tags: american, starter, lunch/dinner, Low-Sodium, Vegetarian, Pescatarian, Gluten-Free, Wheat-Free, Egg-Free
Ingredients:
1 pound butter
1/4 cups honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Cooking steps:
1. Cut the butter into chunks using the dough scraper.
2. Place butter into the mixer?s work bowl and beat at low speed, using the whisk attachment to loosen the butter. Increase the speed to medium and add the honey, cinnamon, and vanilla extract and beat until well combined, about 5 to 7 minutes. Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log and refrigerate for 2 hours.
Get the recipe: Honey Butter
6. **Chicken Souvlaki**: Here’s a quick and easy grilled meat dish, Chicken Souvlaki. The recipe involvesskewering the chicken and grilling it, which assures even cooking and speedy results—you can have it done in about 30 minutes total cooking time.
Grilling imparts the necessary smokey, charred flavor to the chicken, boosting the overall texture and taste of the skewers. The lemon marinade tenderizes the chicken and gives it a pleasant flavor, imitating the characteristics of Mediterranean cuisine.
When you require a main meal, you can serve it with warm pita bread. Add fresh tomatoes, onions, Kalamata olives, and a cool tzatziki sauce for a complete supper. This combination allows everyone to create their wraps or plates, making it a fun and adaptable alternative.
Chicken Souvlaki with Grilled Pita
Equipment
- 1 Large Bowl For marinating chicken
- 1 Medium Bowl For tzatziki sauce
- 1 Whisk For marinade and sauce
- 1 Large Skillet For cooking chicken
- 1 Grill Pan or Grill For pita bread
Ingredients
Main
- 2 tablespoons freshly chopped dill leaves
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 tablespoon lemon juice
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 1/2 pounds split chicken breast bone and skin removed, sliced into 1-inch pieces
- 1 small cucumber diced
- 2 tablespoons freshly chopped dill leaves
- 1 8-ounce container plain yogurt
- 2 teaspoons lemon juice
- 2 teaspoons hot sauce
- Salt and freshly ground black pepper
- 1 1-pound bag refrigerator pizza dough, at room temperature
- Flour
- 5 large romaine leaves chopped
- 1 tomato chopped
- 1 medium onion thinly sliced
Instructions
- Chicken:
- In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
- In a medium bowl combine all the tzatziki sauce ingredients and set aside.
- Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
- Preheat a grill pan or grill over medium heat.
- Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
- To Assemble:
- Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.
Notes
Related posts:
Martha Stewart Says This Quick & Easy Pancake Recipe Has Been One of Her ‘Most Popular for Years’ & It Only Takes 5 Minutes to Prep
Willie Geist’s Dad’s Recipe Is the Most-Requested in His Family
Our Most Popular Grilled Recipes
