Cover the chicken breasts with plastic wrap and pound until each pieces is about a 3/4 of an inch thick. (NOTE: If your chicken breasts are really thick,you can just cut them in half horizontally to make thinner pieces rather than pounding. Works like a charm.) Place the flour and salt and pepper in a shallow dish and gently toss each chicken breast in the dish to coat. Melt the butter in a large skillet over medium high heat; add the chicken and sauté for 3-5 minutes on each side, until golden brown, sprinkling each side with the lemon pepper directly in the pan. When the chicken is golden brown and cooked through, transfer to a plate.
Add the chopped asparagus to the pan. Sauté for a few minutes until bright green and tender crisp. Remove from the pan and set aside. Lay the lemon slices flat on the bottom of the pan and cook for a few minutes on each side without stirring so that they caramelize and pick up the browned bits left in the pan from the chicken and butter. (NOTE: adding a tiny pat of butter in with the lemons also helps prevent sticking and promotes browning.) Remove the lemons from the pan and set aside.
Layer all the ingredients back into the skillet – asparagus, chicken, and lemon slices on top.
Place the butter, capers, and lemon zest in a small bowl. Mash with a fork to combine.
Arrange the asparagus on a rimmed baking sheet. Drizzled with the olive oil, season with 1/2 teaspoon salt and several grinds of pepper, and toss to coat. Spread out in a single layer around the perimeter of the baking sheet, making room for the salmon in the center.
Season the salmon fillets all over with 1/2 teaspoon salt and several grinds of pepper. Place skin-side down (if you bought them with the skin on), spaced evenly apart, in the middle of the baking sheet, pushing the asparagus to the side if needed. Divide the lemon-caper butter among the fillets, doing your best to spread it evenly. Don’t worry too much since the butter will melt in the oven.
Roast until the asparagus is crisp-tender and the salmon is just cooked through. An instant-read thermometer inserted into the thickest part of the salmon registers 120°F to 130°F for medium-rare, 10 to 15 minutes.
Drizzle lemon juice over the salmon and asparagus and garnish with a few more grinds of pepper before serving. Love the recipe? Leave us stars and a comment below!
1 tablespoon yellow curry paste (see notes for subs)
1 can full-fat coconut milk
1 tablespoon soy sauce
1 tablespoon brown sugar
rice
chili crisp or cilantro for garnish
Instructions
Coat the chicken with the spices. In a large nonstick pan, heat 1 tablespoon of avocado oil over medium high heat. Add chicken and cook until golden brown and cooked through, about 2-3 minutes per side. Set chicken aside.
If needed, wipe your pan out (see notes). In the same pan, add 1/2 tablespoon avocado oil if needed. Saute the shallots, kale, and yellow curry paste for 5 minutes until everything is aromatic and tender.
Add all other sauce ingredients; simmer for 5-10 minutes to thicken. When the sauce has thickened, tuck the chicken back in the sauce. Let it get gently bubbly and spoon the sauce over top.
Sprinkle the whole thing with cilantro. Serve chicken with scoops of the sauce over rice! Finish with whatever toppings you like – for me it’s chili crisp!
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and saute for 5 to 10 more minutes. Season with garlic powder, salt and pepper to taste. Add the tomato sauce, stewed OR diced tomatoes, corn and cooked macaroni. Stir well and allow to heat through, about 5 to 7 minutes.
Melt butter in a large skillet over medium heat. Sauté ham, onions, and pineapple chunks in hot butter for about 5 minutes.
Combine pineapple juice, vinegar, brown sugar, mustard, and cornstarch in a separate medium bowl; mix well and pour over ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Warm milk, water, sugar, and salt in a medium saucepan over medium heat. Remove from heat and mix in eggs and yeast until well combined.
Measure flour into a large bowl; make a well in the center of flour. Pour milk mixture into the well; do not stir. Cover with a lid and let stand for 20 to 30 minutes.
Pour melted margarine into flour mixture; mix well. Add more flour if too sticky. Knead lightly. Cover and let rise for 20 to 30 minutes.
Shape dough into 16 rolls and place on a baking sheet. Cover and let rise again for 20 to 30 minutes.
Preheat the oven to 400 degrees F (205 degrees C).
Bake in the preheated oven until rolls are golden brown and bounce back when gently pressed, about 15 minutes.
2 medium sweet potatoes (about 1 pound), peeled and diced into 1-inch cubes
Instructions
In a small bowl, whisk together the lime juice, maple syrup, 2 tablespoons oil, garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Place the chicken thighs in a zip-top bag or shallow dish. Pour the marinade over the chicken, seal the bag (or cover the dish), and ensure the chicken is evenly coated. Refrigerate for at least 1 hour or up to 24 hours for deeper flavor.
When you are ready to cook, preheat the oven to 400°F and set the chicken on the counter to warm up a bit. Line a large baking sheet with parchment paper or foil for easy cleanup.
Spread out the diced sweet potatoes on the baking sheet. Drizzle with the remaining 2 tablespoons of oil and season with the remaining 1/2 teaspoon of salt and 1/2 teaspoon of pepper. Toss them lightly on the pan to coat evenly, then arrange in a single layer, leaving space for the chicken. Remove the chicken from the marinade, letting any excess drip off, and place the thighs among the sweet potatoes on the baking sheet. Discard the remaining marinade.
Roast in the oven for 20 to 25 minutes, flipping both the chicken and sweet potatoes halfway through to ensure even cooking and browning. The chicken is done when it reaches an internal temperature of at least 165°F, and the sweet potatoes should be tender with lightly caramelized edges. Love the recipe? Leave us stars and a comment below!
The 5-Ingredient Dinner I’ve Made Every New Year's Eve for 20 Years
Ingredients
1 lemon
1 tablespoon salt, plus more for seasoning
1 (9-ounce) package fresh fettuccine or homemade tagliatelle
8 ounces Dungeness or blue crab meat, picked over for shell fragments (about 1 1/2 cups)
1/2 cup crème fraîche
3 tablespoons chopped fresh tarragon
1/2 teaspoon freshly ground black pepper, plus more for seasoning
Instructions
Bring a large pot of water to a boil. While the water is heating up, finely grate the zest from half of the lemon, then juice it. Prep and measure out all the remaining ingredients and have them ready to go; this dish needs to come together fast or the cooked pasta will clump.
Add the salt to the boiling water followed by the pasta. Cook according to the package instructions; the pasta should be al dente. Drain, reserving 1/4 cup of the pasta cooking water. Turn off the heat.
Return the drained pasta to the pot and set on the warm burner. Quickly add the crab, crème fraîche, tarragon, pepper, and lemon zest and toss with tongs to combine. Add 1 to 2 tablespoons lemon juice and more salt and pepper to taste. Add 1 to 2 tablespoons of the reserved pasta water at a time, if desired, to loosen the sauce. The pasta will absorb the sauce as it stands. Serve immediately. Love the recipe? Leave us stars and a comment below!
1 1/2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon Dijon mustard
1 lemon, zested, plus lemon wedges, for serving
1 pound lump crabmeat
1/2 cup panko breadcrumbs
2 tablespoons salted butter, melted, plus more for greasing the baking sheet
5-Ingredient Remoulade, recipe follows
1 cup mayonnaise
1 tablespoon capers, drained and chopped
1/2 teaspoon garlic salt
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
Instructions
In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
2 (6-ounce) pieces center-cut salmon fillet with skin, about1-inch thick
Kosher salt and freshly cracked black pepper
3 tablespoons unsalted butter, softened and divided
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 tablespoon whole tarragon leaves
Instructions
Sprinkle the salmon with salt and pepper. Place skin side up and rub 1 1/2 tablespoons softened butter all over the skin of the salmon. Transfer the salmon, buttered side up, to a sheet pan. Chill in the fridge to firm the butter, about 20 minutes.
Preheat the broiler to high.
Place the salmon about 5 inches from the heat source and cook until the skin is crispy and the fish is cooked through, 7 to 8 minutes.
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves. Divide the sauce between 2 plates and place 1 piece of salmon on top of each pool of sauce.
What Makes This Recipe Really Sing: This is the coolest way to get crispy skin on fish ever and the crispy skin is like a naturally salted and big flavored chip, so it's the best part!
1 (1-pound) ball frozen pizza dough, thawed and at room temperature
3 cups shredded mozzarella cheese
1/2 cup whole milk ricotta
Kosher salt and freshly ground black pepper
2 teaspoons chopped fresh oregano leaves, plus more for garnish
Instructions
Special equipment: 14-inch round pizza pan
Preheat the oven to 400 degrees F. Adjust the oven rack to the lower third of the oven.
Brush the pizza pan with oil. On a work surface, using your hands, press the pizza dough into a large flat disk and transfer it to the greased pan. Using your fingers, press the dough out until it has stretched to the perimeter of the pan. Create a dough "lip" around the outer edges of the pan. Brush the entire surface of the dough lightly with garlic oil and pierce the bottom of the crust all over with a fork, to prevent bubbling.
Evenly spread the mozzarella over the crust. Using 2 spoons, dollop teaspoon-sized mounds of ricotta evenly over the mozzarella. Season with salt and pepper, to taste, and evenly sprinkle the chopped oregano over the top.
Bake in the lower third of the oven until the crust is golden brown and cheese is bubbly and browning on top, 25 to 30 minutes. Cool on the pan for 10 minutes before garnishing with additional oregano and slicing into 8 pieces.
Cook's Note: Try buying fresh pizza dough from your local pizzeria; just be sure to let it sit out at room temperature for a few minutes, as warmer dough is easier to work with.
Combine ¾ cup flour, sugar, undissolved yeast, and salt in a large bowl.
Heat milk, water, and 2 tablespoons butter in a saucepan until very warm (120 degrees to 130 degrees F).
Add warm milk mixture to the flour mixture. Beat for 2 minutes on medium speed of an electric mixer, scraping the bowl occasionally. Add ¼ cup flour; beat for 2 minutes at high speed. Stir in enough remaining flour to make soft dough.
Knead dough on a lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest for 10 minutes.
Divide dough into 12 equal pieces.
Shape pieces into balls and place in a greased 8-inch round pan. Cover and let rise in warm, draft-free place until doubled in size, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C).
Bake rolls in the preheated oven until golden brown on top, about 20 minutes.
Add milk to a large bowl; sprinkle yeast over surface. Allow to rest for 5 minutes. Beat in sugar, ½ cup softened butter, eggs, and salt; blend thoroughly. Gradually stir in flour until a soft dough forms. Cover bowl; set in a warm place until doubled in volume, about 1 hour.
Punch down dough, cover the bowl, allow to rise again. Repeat this step two more times.
Lightly grease a 9x13-inch baking dish. Break off 2- to 3-inch-sized dough pieces, lightly roll into a round shape; place in the prepared baking dish with edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in volume.
Preheat the oven to 400 degrees F (200 degrees C).
Bake in the preheated oven until tops turn golden brown, 10 to 15 minutes. Drizzle ½ cup melted butter over tops; serve warm.
Spray a large skillet with cooking spray and heat over medium-low heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Add kielbasa; fry until sausage is lightly browned, stirring occasionally, about 5 minutes more.
Stir in potatoes and broccoli; season with salt and pepper. Cook, without stirring, until broccoli begins to soften, about 15 minutes.
Stir well and continue to cook until vegetables are completely tender, 10 to 15 minutes more.
1 teaspoon seasoned salt (such as LAWRY'S®), or to taste
1 cup shredded Cheddar cheese, divided
Instructions
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
Stir pasta and cheese mixture from macaroni and cheese package into beef. Stir in tomatoes, milk, peas, and corn; bring to a boil, reduce heat to medium-low, cover, and simmer until noodles are tender, about 12 minutes.
Season with seasoned salt. Stir 1/2 of the Cheddar cheese into dish to melt. Top with remaining cheese.
Gather all ingredients. Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie pan with non-stick cooking spray.
In a saucepan, cook refried beans and onions (to soften them) on medium-high heat for about 5 minutes.
Place one tortilla in the bottom of the greased pan. Spread about 1/3 cup of the bean mixture over it. Layer a few tablespoons of salsa over this. Then, place another tortilla over the salsa, and add more of the bean mixture. Follow the beans with a big handful of cheese, spreading evenly. repeat layers, spreading the ingredients evenly over the tortillas. On the top layer, make sure to use lots of salsa and cheese!
Bake until the cheese is melted, approximately 15 to 20 minutes.
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