Shredded, Saucy BBQ Chicken Sammies
Ingredients:
(1.) 1 cup chicken stock
(2.) 1 bottle Mexican beer
(3.) 4 pieces, 6 ounces each boneless, skinless chicken breast
(4.) 2 tablespoons extra-virgin olive oil, 2 turns of the pan
(5.) 2 cloves garlic, chopped
(6.) 1 medium onion, peeled and finely chopped
(7.) 2 tablespoons Worcestershire sauce, eyeball it
(8.) 1 tablespoon hot sauce (recommended: Tabasco)
(9.) 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning, by McCormick)
(10.) 3 tablespoons dark brown sugar
(11.) 4 tablespoons tomato paste
(13.) 1 large sour deli pickle, chopped
(14.) 6 to 8 slices sweet bread and butter pickles, chopped
(15.)6 to 8 slices sweet bread and butter pickles, chopped
(16.) 6 soft sammy buns, such as soft burger rolls, split
Directions:
(1.)Bring liquids to a simmer in a small to medium skillet and slide in the chicken breast meat. Gently poach the chicken 10 minutes, turning once about after 5 minutes.
(2.)While chicken poaches, heat a second medium skillet over medium low heat. To hot skillet, add extra-virgin olive oil and garlic and onion and gently saute until chicken is ready to come out of poaching liquids. Combine the next 5 ingredients in a medium bowl and reserve.
(3.)When the chicken has cooked through, add 2 ladles of the cooking liquid to the bowl, combining with the sauces, spices, brown sugar and tomato paste. Once the liquids and seasonings are combined, remove chicken, slice it, and transfer to the medium bowl. Using 2 forks, shred the chicken and combine with the liquids. Add the shredded chicken to the onions and garlic and combine well. Simmer together 5 to 10 minutes, using extra cooking liquids to make your chicken as saucy as you like.
(4.)Combine sour and sweet pickles in a small bowl. Split rolls and fill with scoops of shredded chicken. Top with pickle relish and serve.
Barbecue Chicken with Succotash
(1.) 4 skin-on, bone-in chicken breasts (about 2 pounds)
Ingredients:
Ingredients:
Ingredients:
(2.) Kosher salt and freshly ground pepper
(3.) 1/2 cup apple cider
(4.) 1/4 cup ketchup
(5.) 2 tablespoons Worcestershire sauce
(6.) 1 tablespoon plus 1 teaspoon dijon mustard
(7.) 3 tablespoons unsalted butter
(8.) 1 bunch scallions, chopped (white and green parts separated)
(9.) 1 bunch scallions, chopped (white and green parts separated)
(10.) 1 red bell pepper, chopped
(11.) 1 10-ounce package frozen corn
(11.) 1 10-ounce package frozen baby lima beans
Directions:
(1.) Position a rack in the upper third of the oven; preheat to 425 degrees F. Season the chicken with salt and pepper and place on a foil-lined rimmed baking sheet. Roast until the skin is golden and crisp, about 30 minutes.
(2.) Meanwhile, make the barbecue sauce: Combine the cider, ketchup, Worcestershire sauce and 1 tablespoon mustard in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly thickened, about 15 minutes.
(3.) Melt the butter in a large skillet over medium heat. Add the scallion whites, bell pepper, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables soften slightly, about 5 minutes. Add 1/4 cup water, the corn, lima beans and the remaining 1 teaspoon mustard. Bring to a simmer and continue cooking until the vegetables are tender, about 10 minutes. Stir in the scallion greens.
(4.) Turn on the broiler. Brush the chicken with the prepared barbecue sauce and broil until the sauce is thick and bubbling, about 3 minutes. Serve with the succotash
Shortcut Chicken Enchiladas
Ingredients:
(1.) One 15-ounce can refried beans (about 1 cup)
(2.) 1/2 teaspoon dried oregano
(3.) 12 ounces (3 cups) shredded Monterey Jack cheese
(4.) 1/2 rotisserie chicken, meat shredded (about 2 1/4 cups), bones and skin discarded
(5.) Freshly ground black pepper
(6.) One 16-ounce jar medium-spicy tomato salsa
(7.) Twelve 6-inch corn tortillas
(8.) Sour cream and pickled jalapenos, for serving
Directions:
(1.) Preheat the oven to 375 degrees F. Stir together the beans, oregano and 1 cup cheese in a bowl. Add the chicken, season with pepper and stir until evenly combined.
(2.) Stir the salsa together with 1 cup water in a bowl, then transfer 1 cup to cover the bottom of a 9-by-13-inch baking dish. Stack the tortillas, wrap them in damp paper towels and microwave until warm and pliable, about 15 seconds.
(3.) Arrange the tortillas on a workspace, then divide the chicken filling among the tortillas (about 1/4-cup filling per tortilla). Roll the tortillas up like a cigar, then transfer them to the baking dish seam-side down, positioning the rolls so that the dish is filled evenly. Press the rolls gently with your hands so they begin to soak the sauce up. Pour the remaining salsa mixture over the rolled tortillas, then sprinkle with the remaining 2 cups cheese.
(4.) Bake the enchiladas until the cheese melts and the enchiladas are hot in the center, about 30 minutes. Serve hot with sour cream and pickled jalapenos.
Orecchiette with Greens, Garbanzo Beans and Ricotta Salata
Ingredients:
(1.) 1 pound orecchiette or other short pasta
(2.) 1/2 cup olive oil
(3.) 2 garlic cloves, crushed
(4.) 12 ounces Swiss chard or mustard greens, stemmed
(5.) 12 ounces baby spinach leaves
(6.) 1 (15-ounce) can garbanzo beans, rinsed and drained
(7.) 2 cups small cherry or grape tomatoes
(8.) 8 ounces ricotta salata cheese, crumbled
(9.) 2 teaspoons lemon zest
(10.) Kosher salt and freshly ground black pepper
Directions
(1.) Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water.
(2.) In a large skillet over medium-high heat, heat the oil. Add the garlic and cook until fragrant and lightly browned, about 2 minutes. Using a slotted spoon, remove the garlic and discard. Add the Swiss chard and cook until wilted. In batches, add the spinach and cook until wilted.
Add the beans and tomatoes and cook for 5 minutes. Turn off the heat. Add the pasta, 1/2 of the cheese, and lemon zest. Toss well and thin out the sauce with a little pasta water, if needed.
(4.) Transfer to a large serving bowl and season with salt and pepper. Sprinkle with the remaining cheese and serve.
Instant Pot Salmon with Garlic Potatoes and Greens
Ingredients:
(1.) 1 1/4 pounds small red-skinned potatoes, halved or quartered
(2.) 4 tablespoons unsalted butter
(3.) Kosher salt and freshly ground pepper
(4.) Four 5- to 6-ounce skin-on center-cut salmon fillets (3/4 to 1 inch thick)
(5.) 1/4 teaspoon paprika
(6.) 1/2 teaspoon grated lemon zest, plus lemon wedges for serving
(7.) 4 cloves garlic, minced
(8.) 4 cups packed mixed baby spinach arugula about 3 1/2 ounce
Directions
(1.) 1Put the potatoes in the bottom of an Instant Pot. Add 1 cup water, 2 tablespoons of the butter, 1/2 teaspoon salt and a few grinds of pepper. Place the pot's steam rack over the potatoes.
(2.) Rub the top and sides of the salmon fillets with the paprika and lemon zest and season generously with salt and pepper. Place skin-side down on the rack. Put on the lid, making sure the steam valve is in the sealing position, and set the cooker to high pressure for 3 minutes. When finished, carefully turn the steam valve to the venting position to release the pressure.
(3.) Remove the salmon and rack and set the cooker to saute at normal heat. When the potatoes start sizzling, add the garlic and cook, stirring, until softened, 1 to 2 minutes; stir in the remaining 2 tablespoons butter and season generously with salt and pepper. Smash the potatoes with a fork or wooden spoon until chunky.
(4.) Turn off the cooker. Add the mixed greens to the potatoes and stir until wilted, 1 to 2 minutes. Season with salt and pepper. Divide the salmon and potato mixture among plates. Serve with lemon wedges.
Beans, Greens and Cream
Ingredients:
(1.) 4 tablespoons (1/2 stick) unsalted butter
(2.) 1 large shallot, minced
(3.) Kosher salt and freshly ground black pepper
(4.) 4 cloves garlic, minced
(5.) One 10-ounce container baby spinach
(6.) 8 ounces dill Havarti, shredded (about 2 cups)
(7.)1/2 cup heavy cream
(8.) Two 15.5-ounce cans navy beans, drained and rinsed
(9.) Finely grated zest of 1 lemon
(10.) Toasted crusty bread, for serving
Directions
(1.)Melt the butter in a large skillet over medium heat. Add the shallot, a good pinch of salt and several grinds of pepper and cook, stirring occasionally, until tender and translucent, about 4 minutes. Add the garlic and continue to cook until tender and fragrant, about 1 minute more.
(2.) Add a couple handfuls of spinach and cook, stirring frequently, until wilted, 1 to 2 minutes. Repeat, adding a couple handfuls of spinach at a time, until all the spinach has been added and is wilted and tender. Stir in the Havarti, cream, 1 teaspoon salt and several grinds of pepper. Bring to a simmer, then continue to cook until the cheese is melted and the sauce is smooth, about 2 minutes.
(3.) Stir in the beans and lemon zest until well combined, then simmer until the beans have warmed through, 1 to 2 minutes more. Taste and adjust the seasoning with salt and pepper. Serve immediately with toasted crusty bread for dipping.
Cauliflower Stir-Fry with Toasted Peanuts
Ingredients
(1.) 1 cup jasmine rice
(2.) 1 head cauliflower, cut into florets
(3.) 3 tablespoons vegetable oil
(4.) Kosher salt and freshly ground pepper
(5.) 1/4 cup salted roasted peanuts
(6.) 1 cup snow peas (about 4 ounces), trimmed
(7.) 1 yellow bell pepper, roughly chopped
(8.) 2 tablespoons chopped peeled fresh ginger
(9.) 3 scallions (white parts sliced, green parts cut into 2-inch pieces)
(10.) 1/3 cup sweet Thai chili sauce
(11.) 1 1/2 teaspoons low-sodium soy sauce
(12.) 1/4 cup fresh cilantro
Directions:
(1.) Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil,stirring occasionally, until lightly charred and tender, about 10 minutes.
(2.)Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook, stirring, until lightly toasted, about 1 minute. Remove to a small bowl with a slotted spoon and season with salt and pepper.
(3.) Add the snow peas, bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy sauce and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
(4.) Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.
Italian Chicken Sheet Pan Supper
Ingredients:
(1.) 1/4 cup balsamic vinegar
(2.) 1 teaspoon dried parsley flakes
(3.) 1 teaspoon dried basil
(4.) 1 teaspoon kosher salt
(5.) 1/2 teaspoon freshly cracked black pepper
(6.) 5 cloves garlic, minced
(7.) 1 cup plus 3 tablespoons olive oil
(8.) 8 bone-in, skin-on chicken thighs
(9.) 1 pound green beans
(10.) 2 cups mixed cherry tomatoes
(11.) 1 loaf crusty ciabatta bread
(12.) 2 tablespoons minced fresh parsley
Directions:
(1.) Preheat the oven to 425 degrees F.
(2.) To a bowl or pitcher, add the vinegar, parsley, basil, salt, pepper, garlic and 1 cup of the olive oil. Whisk until well combined.
(3.) Put the chicken in a large zipper bag and pour in half the dressing. Seal the bag and squish to coat the chicken.
(4.) Trim the ends of the green beans and put in a large bowl with the tomatoes. Pour over the remaining dressing and toss.
(5.) Using tongs, arrange the chicken skin-side up on a sheet pan. Use a slotted spoon to transfer the beans and tomatoes to the sheet pan, leaving the excess marinade behind. Roast for 20 minutes.
(6.) Meanwhile, rip the bread into large chunks. Add to a bowl, drizzle with the remaining 3 tablespoons olive oil and toss.
(7.) After the chicken and vegetables have roasted for 20 minutes, shake the pan to prevent sticking, then add the bread chunks to the pan. Continue to roast until the chicken is cooked through and the skin is golden and crisp, about another 10 minutes. Sprinkle the sheet pan with parsley and serve.
Stuffed Bell Peppers
Ingredients
(1.) 6 bell peppers, any color
(2.) 4 tablespoons olive oil, plus more for drizzling
(3.) 8 ounces lean ground beef
(4.) Kosher salt and freshly ground black pepper
(5.)1 onion, finely diced
(6.) 2 cloves garlic, chopped
(7.) 1 medium zucchini, finely diced
(8.) 4 Roma tomatoes, seeded and finely diced
(9.) Red pepper flakes, as needed
(10.) 1 cup cooked long-grain and wild rice
(11.) 1 1/2 cups grated pepper Jack cheese
Directions
(1.) Preheat the oven to 350 degrees F.
(2.) 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.
(3.) 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.
(4.) 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.
(5.)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.
Lemon Garlic Pork Chops with Parmesan Tater Tots
Ingredients:
(1.) 1 pound frozen Tater Tots
(2.) 2 tablespoons grated parmesan cheese
(3.) Kosher salt and freshly ground pepper
(4.) 12 ounces green beans, trimmed and halved
(5.) 4 tablespoons unsalted butter
(6.) Finely grated zest and juice of 1 lemon
(7.) 2 tablespoons extra-virgin olive oil
(8.) 4 3/4-inch-thick boneless center-cut pork chops (1 1/2 pounds)
(9.) 3 cloves garlic, finely chopped
(10.) 1/2 cup low-sodium chicken broth
Directions
(1.) Bake the Tater Tots as the label directs. Transfer to a bowl; add the parmesan, season with salt and pepper and toss. Set aside.
(2.) Meanwhile, bring a medium pot of salted water to a boil. Add the green beans and cook until tender, about 5 minutes. Drain and transfer to a medium bowl; toss with 1 tablespoon butter, the lemon zest, and salt and pepper to taste. Cover to keep warm.
(3.) Heat the olive oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper; add to the skillet and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
(4.) Add the garlic to the skillet and cook until lightly browned, about 30 seconds. Add the lemon juice and chicken broth; cook until reduced by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter. Spoon the pan sauce over the pork chops and serve with the Tater Tots and green beans.
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