The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce....
If you’re lucky, you have a certain special someone who surprises you with dinner when you get home and takes out the trash without being asked. Someone who instinctively knows that you can take on the world even when you’re doubting your ability to just slog out of bed in the morning and who is happy to be hugged by you even when you’re rank with sweat from the gym....
This crispy fish sandwich hits all of those notes and does the job right. It features a brioche bun slathered with avocado mayo, crispy baked fish, a double hit of flavor from the pickled onion and jalapeños and has a generous pile of shredded lettuce for extra crunch. The bonus? Because the fish is baked and not fried, it’s a little healthier, too. What Type of Fish to Use A firm, sturdy white fish that’s not too thin works best here....
That is to say, with a decent, trustworthy blender and a little blending know-how, you can make green smoothies that are actually smooth. Ready to blend up fresh fruits and vegetables to kick-start your days? Let’s talk blenders and make it happen. What is a High-Speed Blender, Anyway? A high-speed blender is like a regular blender, but stronger, faster, and heftier. “Blenders range from 200 to 1400 watts, which is the reason we call the Vitamix, at 1400, a ‘high powered blender,’ says Robin Asbell, author of “300 Best Blender Recipes: Using Your Vitamix” and 10 other cookbooks....
I am absolutely thrilled that she has her very own book, The Essential Instant Pot Cookbook. If you’ve loved Coco’s recipes here on Simply Recipes (like this Beef Chili and these Chipotle Chicken and Rice Bowls, then you’ll love her cookbook. It’s not quite as nice as having her on speed dial, but it’s the next best thing. Ok, let’s talk cheesecake. From the moment Coco told me she was working on a cheesecake recipe for her book, I knew I had to try it....
Have you ever heard of eggs mimosa? Neither had I until my French sweetheart introduced me to them. They’re like deviled eggs, except they’re not deviled. Instead, you stuff hard boiled egg whites and then grate the yolks over everything, resulting in a gorgeous platter reminiscent of the puff-like brilliant yellow mimosa flowers that abound in Provence and along the Mediterranean coast. Since most of the egg yolks are used to create the mimosa affect, we need to stuff the egg whites with something else....
Instead of folding the omelet around the filling as the French do, Italian frittatas mix the eggs and filling together from the start and then bake them together in one dish. It’s a little like an open-faced omelet that can feed the whole family! Frittatas are usually cooked on top of the stove, and either flipped over in the skillet or finished in the oven. To make life easier, I’ve taken some liberties and eliminated the stovetop flipping step....
Along with the fruity and sweet cocktails, I experimented with savory cocktails as well – my palate sways that way naturally. This cocktail combines the fresh juices from muddled cucumber and basil with aromatic gin, crisp Lillet Blanc, lemon juice, a little simple syrup, a few dashes of celery bitters, and a pinch of salt for balance. It’s a refreshing vegetal cocktail for a summer’s day on the porch or a pick me up after a bit of work in the yard....
It’s landed on the food trends forecasts over the past several years in everything from the Washington Post to the National Restaurant Association. In truth, though, gochujang has been around for a very long time, a backbone of Korean cooking for centuries. When combined with rice vinegar and brown sugar, gochujang makes a tasty sauce for any number of vegetables. Here, the sauce is tossed with green beans that cook until blistered and tender....
My grandmother used to love to make gelatin salads for us - salads molded with Jell-O gelatin. One of her favorites included lemon jello, cabbage, and marshmallows. (I can’t remember what that one tasted like; must have blocked it out.) Another favorite of hers was a lime jello salad with pineapple, cucumber, and horseradish. This truly is a unique taste combination; I think it caused my brother Eddie a lifetime aversion to horseradish....
She was the baker in the family (a title now passed on to my father). She moved from St. Paul to live with us in Los Angeles when I was four. Mom, being rather busy with all the kids (6 kids in 8 years!) and working as a head start teacher, didn’t have much time for crafts or baking. It was grandma who taught me to sew, to knit and crochet, and to bake....
Similar to the southern French classic of green beans with tomatoes, garlic, and onions, this dish takes a southwestern detour and uses salsa, which has the same ingredients as the French dish, with the addition of chilies. It’s perfect for the summer when fresh green beans are plentiful. The trick of course to great tasting green beans is getting fresh beans! The best come from neighborhood gardens or the local farmers market....
Each one is dabbed with spicy miso butter that melts into a rich, bubbling, deeply golden sauce that pairs perfectly with the briny bivalves. Be sure to have plenty of crusty bread on hand, because you’ll want to mop up the buttery juices that remain once you’ve plucked the oysters from their shells. How to Shop for Oysters When it comes to buying oysters, you don’t want to mess around....
Ham and potato hash is a perfect side dish for fried eggs; easy to cook, and a great way to use up leftover ham! More Recipes For Leftover Ham Ham Potato and Leek Soup Greens, Eggs, and Ham Grilled Cheese Sandwich Ham and Cheese Breakfast Casserole German Farmer’s Breakfast Pineapple Glazed Ham Balls
While this gluten-free brownie recipe is far from traditional, it is deeply chocolatey and rich, from the addition of an unexpected ingredient—soy sauce. Soy sauce may seem like an unusual addition but if we think about it, it makes perfect sense. It is common knowledge that chocolate tastes better with a pinch of salt. Salt brings out the natural sweetness of chocolate and masks any bitterness. In this brownie recipe, we replace salt with soy sauce, and the result is even more spectacular....
This is a reliable recipe you can use in a pinch (when you don’t have time to run to the grocery store and guests are arriving at your backyard BBQ in less than an hour.) This ketchup is a balance of sweet, salty, and most of all, a little sour from the vinegar. We don’t want a cloying dollop of sugary tomatoes or complicated spices. Ketchup is one of those condiments you can depend on, so this is a super straight forward version that will get the job done....
This simple sheet pan dinner is packed with spicy, savory, and sweet flavor and couldn’t be easier to make. Roast shrimp and broccoli florets in the oven, drizzle them with a sweet and spicy hot honey, and you have the ultimate 30-minute meal. Pair it with white or brown rice, quinoa, or even orzo for a complete meal!This sheet pan dinner is also totally customizable. Swap the broccoli out for cauliflower florets, chunks of bell peppers, or halved Brussels sprouts, if you have these vegetables in your crisper drawer instead....
