S: you cook like your sister!
BC: This cookbook was created to strengthen your culinary confidence by showing you how easy delicious, homemade food can be. When I moved out on my own, I knew next to nothing about cooking. Most nights, dinner consisted of rice-a-roni and mixed vegetables. 5 years later, these recipes are my absolute go-to's, my comfort foods, and my meals to impress. Most of them are 7 ingredients or less, (excluding salt, pepper, and oil) and do not require fussy gadgets. Feel free to experiment; add or omit ingredients; and, in the future, share your "can't live without" recipes with me. all my love, your big sister
FC: You cook like your sister!
1: you cook like your sister a brother's guide to learning sweet culinary skills
2: Stuff to Eat Real Men Eat Soup Summer Squash & Corn Chowder Coconut, Shrimp, & Corn Chowder Green Turkey Chili Pizza Night Homemade Pizza Dough Mango Chutney Indian Pizza Pad Thai Pizza Chicken Cordon Bleu Pizza Red Pepper Pesto & Shrimp Pizza Carb Load Pumpkin Sage Cheese Ravioli Zucchini Ribbon 'Lasagna' Tortellini with Peas & Prosciutto Ravioli with Apples & Walnuts Roasted Tomatoes with Shrimp & Feta Fettuccine Alfredo with Bacon Faux Pie Shrimp Potpie Tamale Pie Mom's Beef Taco Pie
3: The Manly Gourmet Hot Dogs with Cheddar & Sautéed Apples Mom's BBQ Hot Dogs Mushroom & Provolone Patty Melts Thanksgiving Turkey Burgers Pulled Pork BBQ Pulled Pork Burritos Chile Chicken with Fries Sidekicks Oven Fries with Herbs & Cheese Spicy Steak Fries Portobello Fries Smoking Stuffed Jalapeno Poppers Dinners for Impressing The Ladies (or Mom) Linguine with Peppery Shrimp Beurre Blanc Chicken & Herbed Mashed Potatoes Beef Filets with Pomegranate-Red Wine Sauce & Potato Wedges Chicken, Zucchini, & Prosciutto Mediterranean Chicken Sweeet Peach Crisp Berry Cookie Cobbler Key Lime Pie Black Forest Skewers Cannoli Cream Banana Parfaits
5: Real Men Eat Soup | Ladle yourself a big bowl of manhood.
6: Summer Squash & Corn Chowder Serves 4 Ingredients 2 slices bacon 3/4 cup sliced green onions, divided 1 pound yellow summer squash, chopped 1 pound frozen white and yellow baby corn kernels, thawed and divided 2 1/4 cups milk, divided 1 teaspoon chopped fresh thyme 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 1/4 cup (1 ounce) shredded extra-sharp cheddar cheese Directions Cook bacon in a large Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add 1/2 cup onions and squash to drippings in pan; sauté 8 minutes or until vegetables are tender. Reserve 1 cup corn; set aside. Place the remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process just until combined. Add pureed mixture and reserved 1 cup corn to pan. Reduce heat to medium; cook 5 minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Ladle about 1 1/2 cups soup into each of 4 bowls; top each serving with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese.
7: Coconut, Shrimp, & Corn Chowder Serves 4 Ingredients 1 tablespoon olive oil 1 medium yellow onion, chopped 1 clove garlic, finely chopped 1 1/2 pounds Yukon gold potatoes (peeled, if desired), cut into a 1/2-inch dice 3 cups corn (from 6 ears fresh or 16 ounces frozen) 1 13.5-ounce can unsweetened coconut milk 2 cups low-sodium chicken broth 1 teaspoon ground cumin 1 teaspoon ground coriander kosher salt and black pepper 1/2 pound medium shrimp, peeled and deveined Directions Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic, potatoes, and corn and cook for 1 minute. Add the coconut milk, broth, cumin, coriander, 1 teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes. Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls. Tip - For a creamier chowder, puree half the recipe before adding the shrimp, then return it to the pot and heat until warmed through.
8: Green Turkey Chili Serves 4 Ingredients 1 medium onion, chopped 2 turkey thighs (1 lb each), skin removed 1 can (15.5 oz) white kidney beans (cannellini), rinsed 1 can (11 oz) corn, drained 1 1/2 cups medium green tomatillo salsa 1 can (4.5 oz) chopped green chiles 2 teaspoon minced garlic 1 12 teaspoon ground cumin 12 teaspoon salt 13 cup chopped cilantro Serve with: sour cream, shredded Monterey Jack cheese, chopped Directions Put turkey thighs on top of onion in a 3 12-qt or larger slow-cooker. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl; pour over top. Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut bite-size; discard bones. Return meat to cooker; stir in cilantro.
10: real men don't use forks
11: Pizza Night | It's not delivery, it's De'Jeremy.
12: Pizza Dough This recipe seems tedious, but after making it a few times, you'll find an excuse to make it once a week. no judgment on using refrigerated dough instead. Ingredients 1 cup warm water 1 packet or 1 heaping Tablespoon active dry yeast 2 tablespoon olive oil 2 1/2 cups flour (all purpose or whole wheat) 2 tablespoon sugar 2 teaspoon salt Directions Stir yeast into warm water and let sit for 5 minutes. Add olive oil and mix. In a separate bowl, combine flour, salt, and sugar. Pour liquid into flour mixture and stir until a sticky dough forms. Lift dough out of bowl with rubber scraper and coat the bottom of bowl with olive oil. Put dough back in bowl and cover with a damp towel for at least 30 minutes to rise. Preheat oven to 475 degrees With oiled hands, spread dough onto baking sheet and bake 10 minutes or until slightly brown. Add sauce and toppings and return to the oven until toppings are heated through.
13: Indian Pizza Serves: 4 Ingredients 1/2 cup tomato paste 2 tablespoons sweet mango chutney 1 clove garlic, minced 1/2 cup water Kosher salt and freshly ground black pepper 1 cup shredded mozzarella cheese 1/4 teaspoon red pepper flakes 1 large green onion, finely chopped 1/8 teaspoon ground cumin A glug extra-virgin olive oil 4 naan bread or pizza dough 4 slices prosciutto, torn Directions Preheat the oven to 450 degrees In a small saucepan, combine the tomato paste, mango chutney, minced garlic, and water over medium heat, until well combined. Season the mixture with salt and pepper. Cook for about 5 minutes and then remove the saucepan from the heat and set aside. In a small bowl, combine the mozzarella, red pepper flakes, green onion, ground cumin and extra-virgin olive oil. Season the mixture with salt and pepper. Add more red pepper flakes if you like it spicy! Arrange the naans on a cookie sheet. Divide the tomato-mango chutney sauce evenly among the naans, spreading to coat the top. Evenly divide the cheese mixture among the naans. Top then with the fresh prosciutto. Throw in the oven for 10 to 15 minutes, or until crisped around the edges. the pizzas are ready.
14: Pad Thai Pizza Serves 4 Ingredients 1 tube refrigerated thin pizza crust, or homemade dough 2 tablespoons creamy peanut butter 2 tablespoons teriyaki sauce 1 tablespoon Thai chili sauce 1 teaspoon honey 2 cups shredded rotisserie chicken 1 cup (4 ounces) shredded part-skim mozzarella cheese 1/2 cup shredded carrot 1/3 cup bean sprouts 1/4 cup chopped salted peanuts 1/4 cup minced fresh cilantro 2 green onions, thinly sliced Directions Preheat oven to 425 degrees. Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake for 6-8 minutes or until edges are lightly browned. Meanwhile, in a small bowl, whisk the peanut butter, teriyaki sauce, chili sauce and honey. Place chicken in another small bowl; add half of the peanut butter mixture and toss to coat. Spread remaining peanut butter mixture over crust; top with chicken and cheese. Bake for 10-15 minutes or until crust is golden brown. Sprinkle with remaining ingredients.
15: Chicken Cordon Bleu Pizza Serves 4 Ingredients 1 tube refrigerated pizza crust, or homemade dough 1/2 cup Alfredo sauce 1/4 teaspoon garlic salt 1 cup (4 ounces) shredded Swiss cheese 1-1/2 cups cubed fully cooked ham 10 breaded chicken nuggets, thawed and cut into 1/2-inch pieces 1 cup (4 ounces) shredded part-skim mozzarella cheese Directions Preheat Oven to 425 degrees. Unroll dough into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake for 6-8 minutes or until edges are lightly browned. Spread with Alfredo sauce; sprinkle with garlic salt and Swiss cheese. Top with ham, chicken nuggets and mozzarella. Bake for 8-10 minutes or until crust is golden brown and cheese is melted.
16: Red Pepper Pesto-and-Shrimp Pizzas Serves 4 Ingredients 2 red bell peppers—stemmed, cored and quartered 6 tablespoons extra-virgin olive oil 1 pound frozen peeled and deveined medium shrimp, thawed 2 cups shredded mozzarella cheese (about 8 ounces) 3/4 cup basil leaves, 1/4 cup thinly sliced 1 tablespoon fresh lemon juice One 12-inch baguette—split horizontally, hollowed out and halved lengthwise Directions Preheat a grill to medium. Brush the bell peppers with 2 tablespoons olive oil. In a medium bowl, toss the shrimp with 1 tablespoon olive oil and season with salt and pepper. Arrange the bell peppers and shrimp on the cooking grate and grill, turning occasionally, until the shrimp are opaque and lightly charred, about 5 minutes, and the bell peppers are tender and lightly charred, about 12 minutes. Once the bell peppers are cool enough to handle, peel and discard the skin. Using a blender, puree the bell peppers, 1/2 cup mozzarella, 1/2 cup basil leaves and the lemon juice. With the machine on, gradually add the remaining 3 tablespoons olive oil; season with salt and pepper. Spread the pesto on the cut side of the baguette halves, top with the grilled shrimp and sprinkle with the remaining 1 1/2 cups mozzarella and the thinly sliced basil. Arrange on the cooking grate, cover and grill until the cheese is melted, 3 to 5 minutes.
19: Carb Load | On top of spaghetti all covered with AWESOME
20: Cheese Ravioli with Pumpkin Sage Sauce Serves 4 Ingredients 1/2 cup dry white wine 1/4 cup chopped shallots 1 (10 ounce) container Alfredo Sauce 1/2 cup 100% Pure Pumpkin 1 tablespoon chopped fresh sage 2 (9 ounce) packages Cheese Ravioli 2 tablespoons chopped green onion Directions Cook wine and shallots in medium saucepan over medium heat, stirring occasionally, until reduced to about 1 tablespoon. Stir in sauce, pumpkin and sage. Cook, stirring occasionally, until heated through. Prepare pasta according to package directions; drain, reserving cup cooking water. Stir reserved water into sauce; toss with pasta. Sprinkle with green onion. Season with ground black pepper.
21: Zucchini Ribbons ‘'Lasagna'’ Serves: 4 Ingredients 2 tablespoons extra-virgin olive oil 5 medium zucchini, (about 1 1/2 pounds) sliced lengthwise, 1/4-inch thick Salt and pepper 1 cup heavy cream 2 cups assorted Italian cheeses (mozzarella, fontina, parmesan) 1 cup plain dried bread crumbs 4 tablespoons unsalted butter Directions Preheat oven to 375 degrees. Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of the cheese. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
22: Tortellini with Peas & Prosciutto Serves 4 Ingredients Kosher salt 1 pound meat-filled tortellini 2 tablespoons extra-virgin olive oil 4 ounces prosciutto or pancetta, finely chopped 3 cloves garlic, thinly sliced 1 tablespoon tomato paste 1/4 cup heavy cream 1 cup frozen peas, thawed 2 tablespoons chopped fresh parsley 1/2 cup grated parmesan cheese Directions Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Meanwhile, heat a large skillet over medium heat. Add the olive oil and prosciutto and cook until crisp, 3 to 4 minutes. Stir in the garlic and tomato paste and cook until fragrant, about 1 minute. Ladle in about 1 cup of the pasta cooking water and simmer until reduced by about half, 3 to 4 minutes. Add the cream and simmer until slightly thickened, 2 to 3 minutes. About 2 minutes before the tortellini are done, add the peas to the boiling water and cook until just tender. Drain the tortellini and peas and add to the skillet, tossing to coat with the sauce. Stir in the parsley. Sprinkle with the parmesan cheese.
23: Ravioli With Apples & Walnuts Serves 4 Ingredients 1 pound cheese ravioli (fresh or frozen) 2 tablespoons olive oil 1/2 cup walnuts, roughly chopped 1 crisp apple (such as Braeburn or Gala), cut into matchsticks 1/2 cup fresh flat-leaf parsley, chopped kosher salt and black pepper 1/4 cup grated Parmesan (1 ounce) Directions Cook the ravioli according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat. Add the walnuts and cook, stirring often, until lightly toasted and fragrant, 4 to 5 minutes. Add the apple, parsley, teaspoon salt, and teaspoon pepper and toss to combine. Spoon over the ravioli and sprinkle with the Parmesan.
24: Roasted Tomatoes With Shrimp & Feta Serves 6 Ingredients 5 large tomatoes, cut into eighths 3 tablespoons olive oil 2 tablespoons minced garlic kosher salt and black pepper 1 1/2 pounds medium shrimp, peeled and deveined 1/2 cup chopped fresh parsley 2 tablespoons lemon juice 1 cup Feta, crumbled crusty bread, for serving Directions Heat oven to 450 degrees. Place the tomatoes in a large baking dish and spoon the olive oil and garlic over them. Sprinkle with teaspoon each salt and pepper and toss. Roast on top rack of oven for 20 minutes. Remove baking dish from oven and stir in the shrimp, parsley, and lemon juice. Sprinkle with the Feta. Return the dish to oven until the shrimp are cooked through, 10 to 15 minutes. Serve warm with the bread. (optional - serve over penne)
25: Fettuccine Alfredo with Bacon Serves 4 Ingredients 1 (9-ounce) package fettuccine 2 slices bacon, chopped 1 teaspoon minced garlic 1 tablespoon all-purpose flour 1 cup milk 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese 1/2 teaspoon salt 2 tablespoons chopped fresh parsley 1/2 teaspoon freshly ground black pepper Directions Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.
26: U. F. Faux Pies
27: Faux Pie | Not recommended to serve a la mode.
28: Shrimp PotPie The possibilities for this recipe are endless. Use any vegetables you desire. Mushrooms, Peas, and Broccoli are all delicious. You can also used cooked chopped chicken breast instead of shrimp or a combination of the 2. Serves 4 Ingredients 3 tablespoons olive oil Vegetables of your choice - eye ball it 3 tablespoons all-purpose flour 1/2 cup dry white wine 1 cup whole milk kosher salt and black pepper 1 pound frozen peeled and deveined medium shrimp, thawed 1/2 cup fresh flat-leaf parsley, chopped 8-ounce sheet frozen puff pastry, thawed Directions Heat oven to 400 degrees. Heat the oil in a large saucepan over medium-high heat. Cook the vegetables stirring occasionally, until soft, 5 to 6 minutes. Add the flour and cook for 1 minute, stirring (do not let it darken). Stir in the wine, milk, 1 teaspoons salt, and teaspoon pepper. Simmer until thickened, 2 to 3 minutes. Stir in the shrimp and parsley. Transfer the mixture to a shallow 2-quart baking dish. Lay the pastry on top, trimming to fit, and cut vents in the top. (or bake in individual oven-safe bowls) Bake until the shrimp mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.
29: Tamale Pie Serves 4 Ingredients 1 pound ground beef or turkey 1 cup chopped onion 1 bottle (15oz) chile sauce 1/4 cup water 1/4 cup taco seasoning 1 cup salsa 1 cup frozen corn 1 1/2 cup shredded cheddar cheese, divided 1 package (8 1/2 ounce) corn bread mix 1 egg Directions In a skillet, cook meat and onion until meat is no longer pink; drain. Measure 1/2 cup chile sauce and set aside. Add remaining sauce and salsa to meat mixture. Stir in water and seasoning. Bring to a boil. Spoon into a greased 9in pie plate. Sprinkle with 1 cup cheese. In a bowl, combine corn bread mix, egg, and reserved chile sauce; mix well. Spoon over cheese layer. Bake at 400 degrees for 25 minutes or until crust is golden brown and corn bread is done in the center. Sprinkle with remaining cheese.
30: Mom's Beef Taco Pie Serves 6 Ingredients Crust 1 3/4 - 2 cups all-purpose flour 1 package active dry yeast 1 tablespoon sugar 2 teaspoons finely chopped onion 3/4 teaspoon salt 2/3 cup very warm water 2 tablespoons oil 1/2 cup crushed tortilla chips Filling 1 pound ground beef 1/2 cup chopped onion 1 package of taco seasoning 1 cup water Suggested Toppings 1-2 cups shredded cheddar or mexican blend cheese sour cream shredded lettuce sour cream salsa
31: Directions In medium mixing bowl, combine 1 cup flour, yeast, sugar, onion, and salt; mix well. Add warm water and oil. Mix by hand until almost smooth. Stir in chips and enough flour to make a stiff batter. Spread in well-greased 10-inch pie pan, forming a rim around edge. Cover; let rise in warm place 20 minutes. In large skillet, brown ground beef with onion. Drain fat. Add seasoning and water; simmer 25 minutes. Preheat oven to 375 degrees. Spread meat mixture over dough. Bake for 30 to 35 minutes, until edge is crisp and light golden brown. During the last 10 minutes of baking add cheese to the top and allow it to melt Sprinkle top with your favorite toppings.
33: The Manly Gourmet | Amazing grease, how sweet the smell.
34: Hot Dogs with Cheddar & Sautéed Apples Serves 4-8 Ingredients 2 tablespoons unsalted butter 3 large Granny Smith apples—peeled, halved, cored and cut into scant 1/2-inch wedges 3 tablespoons light brown sugar Pinch of cinnamon 8 hot dogs 8 long pretzel rolls or hot dog buns, split sliced sharp cheddar cheese Directions Preheat the oven to 450 degrees. In a large skillet, melt the butter. Add the apples and cook over moderate heat, stirring occasionally, until barely softened and just beginning to brown, about 5 minutes. Add the brown sugar and cook over moderately low heat, stirring occasionally, until the apples are tender and lightly caramelized, about 10 minutes longer. Stir in the cinnamon and keep warm. Heat a grill pan. Grill the hot dogs over high heat until lightly charred all over, about 5 minutes. On a baking sheet, set the dogs in the rolls and top with the cheddar cheese. Bake for about 3 minutes, just until the cheese is melted. Top with the apples and serve at once. Make Ahead The apples can be refrigerated overnight. Rewarm before serving.
35: Mom's BBQ Hot Dogs Seasonings can be “kicked up at bit” according to taste Serves 4 Ingredients 1 tablespoon butter 1/2 cup finely chopped onion 1/2 cup ketchup 1 tablespoon vinegar 1 tablespoon water 1 tablespoon mustard 1/2 tsp paprika 2 tablespoons Worcestershire sauce 2-4 tablespoons brown sugar (according to how sweet you want your BBQsauce) 8 hot dogs and rolls Directions Melt butter in medium sauce pan over moderate heat. Add onion and cook briefly. (The onions don't have to be sautéed but cooking them briefly brings out the flavor.) Add ketchup, vinegar, water, mustard, paprika, and worcestershire sauce. Simmer for five minutes, stirring occasionally. Add hot dogs and simmer on low heat. Works best in a crock pot so the dogs simmer in the sauce to get the flavor cooked through, but a large pot can be used, kept on low heat.
36: Mushroom & Provolone Patty Melts Serves 4 Ingredients 1 pound ground sirloin Salt and pepper 1 tablespoon olive oil 1/4 cup thinly sliced yellow onion 1 (8-ounce) package sliced mushrooms (use what you like) 1 1/2 teaspoons all-purpose flour 1/4 cup dark beer (such as porter) 8 (1.1-ounce) slices rye bread 4 (3/4-ounce) slices provolone cheese Directions Heat a large nonstick skillet over medium-high heat. Shape beef into 4 (4-ounce) patties. Season with salt and pepper. Add patties; cook 4 minutes on each side or until done. Heat oil in a medium skillet over medium-high heat. Add onion, 1/2 teaspoon salt and pepper, and mushrooms; sauté 3 minutes. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm. When patties are done, remove from large skillet. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.
37: Thanksgiving Turkey Burgers Serves 4 Ingredients Burger 1 pound lean ground turkey Salt and pepper 2 slices cooked bacon, crumbled 6 white mushrooms, chopped 1 tablespoon poultry seasoning 1/2 cup dried cranberries Cranberry Mayonnaise 1/2 cup mayo 2 tablespoons cranberry sauce/jelly pinch cayenne Directions Mix burger ingredients together and form 4 4 patties. Grill or cook in a skillet. Serve on potato buns with cranberry mayo. **OR serve it open-faced with hot gravy
38: Pulled Pork BBQ serves 16-20 Ingredients 5 pounds boneless pork shoulder 1 1/2 teaspoons paprika 2 teaspoons pepper 1 teaspoon cayenne 1 teaspoon dried thyme 1 teaspoon garlic powder 1/2 teaspoon salt 1 cup water Directions Combine all seasonings in a small bowl and rub evenly over roast. Place meat in a crock pot. Add water. Cover and cook on LOW for 6-8 hours until pork is very tender. Let rest on cutting board for 15 minutes before shredding. BBQ sauce 1 cup apple cider vinegar 1 cup spicy brown mustard 1/4 cup hot sauce honey - to taste
39: Pulled Pork Burritos serves 6 Ingredients 2 - 2 1/2 pounds boneless pork shoulder 2 teaspoons salt 1 teaspoon pepper 2 teaspoons cumin 1/2 cup apricot preserves/jam 2 jalapenos sliced into rings Directions Mix salt, pepper, and cumin in a small bowl and rub over pork. Place meat in a crock pot. Pour apricot jam and jalapenos over meat. Cover and cook on LOW for at least 3-4 hours until pork is very tender Shred pork in crock pot Serve With tortillas sour cream black beans shredded cheese lime wedges cilantro Instead of jalapenos, try 1/2 chipotle in adobo sauce, chopped.
40: Chile Chicken With Fries Serves 4 Ingredients 3/4 pound poblano peppers, halved lengthwise and seeded 1 pound chicken breasts tenders, pounded thin 2 teaspoons chili powder Kosher salt 3 tablespoons extra-virgin olive oil 1 large white onion, sliced into 1/4-inch-thick rings 2 cloves garlic, minced 1 1-pound bag frozen french fries 3/4 cup heavy cream Lime wedges, for serving (optional) Directions Preheat the broiler. Put the poblanos skin-side up on a foil-lined broiler pan; broil until charred, about 5 minutes. Transfer to a bowl, cover and let sit about 5 minutes. Peel and cut into 1/2-inch strips. Rub both sides of the chicken with the chili powder and salt to taste. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Working in batches, cook the chicken until browned. Transfer to a plate.
41: Add the remaining 1 tablespoon olive oil to the skillet, then cook the onion until softened and browned, about 5 minutes. Reduce the heat to medium and add the poblanos and garlic. Cover and cook 5 minutes. Meanwhile, cook the fries as the label directs. Cut the chicken into 1/2-inch strips and add to the skillet along with the cream. Cook, uncovered, until the chicken is cooked through and the sauce thickens, about 5 minutes. Divide the fries among plates and spoon the chicken and sauce on top. Serve with lime wedges, if desired.
43: Side Kicks | Because every superhero needs one. (and a cape)
44: Oven Fries with Herbs & Cheese Feel free to use different spices and herbs as well as different types of cheese. The possibilities are endless! Serves 4 Ingredients 2 large baking potatoes, cut into 4-by-1/2-inch sticks 1/4 cup extra-virgin olive oil 1 large garlic clove, minced 1 teaspoon minced sage 1 teaspoon minced rosemary 1/4 cup freshly grated Pecorino Romano cheese Salt and freshly ground pepper Directions Preheat the oven to 425 degrees. In a large bowl, toss the potato sticks with the olive oil until evenly coated. Spread the potato sticks on a rimmed baking sheet in a single layer and bake in the upper third of the oven, turning once or twice with a spatula, until they are golden and crispy, about 30 minutes. Sprinkle the minced garlic and herbs over the fries and toss well. Roast for about 5 minutes longer, until the herbs are fragrant and the garlic is lightly browned. Transfer the fries to a large bowl and toss with the grated Pecorino Romano. Season with salt and pepper and serve.
45: Spicy Steak Fries serves 4 Ingredients 2 large unpeeled baking potatoes 3 tablespoons extra-virgin olive oil Salt and pepper 1 1/2 teaspoons hot smoked paprika 1/2 teaspoon garlic powder 1/2 teaspoon brown sugar Directions Preheat a grill to medium-high. Slice 2 large unpeeled baking potatoes lengthwise into 1/2-inch-thick wedges. In a bowl, toss the potatoes with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Thread the wedges crosswise onto four 10-inch skewers. Grill, flipping once, until golden and crisp, about 25 minutes. Meanwhile, in a small bowl, combine 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons hot smoked paprika and 1/2 teaspoon each garlic powder and brown sugar. Brush the potatoes with the spice mixture and season with salt before serving.
46: Portobello Fries serves 4 Ingredients 1 cup breadcrumbs 1/4 cup pecorino or parmesean 2 tablespoons chopped parsley salt and pepper 1 egg 2 tablespoons water 3 portobello mushroom caps, grills scraped flour vegetable oil Directions Mix breadcrumbs, cheese, parsley, and salt and pepper in a bowl. Beat egg with water. Cut mushrooms into strips. Pour flour into a shallow dish. Dredge (coat) mushrooms in flour; dip in the egg, then the breadcrumbs. Fry in 350 degree oil until golden. Serve with Ketchup
47: Screaming Stuffed Jalapeno Poppers Serves 18 stuffed peppers Ingredients 1/2 pound cooked bacon, crumbled 1 package cream cheese, room temperature 3 cloves chopped garlic or granulated, depending on your preference 1/4 cup finely chopped sun-dried tomatoes Chopped fresh basil leaves Pinch salt 18 jalapeno peppers Directions Preheat the grill. Mix bacon, cream cheese, chopped garlic, sun-dried tomatoes, and a dash of chopped basil. Add a pinch of salt. Mix until mixture is soft and manageable. Core each jalapeno, creating a manageable opening to squeeze the filling in. Fill a Ziploc bag with the filling and seal. Cut off a small corner of the bag. Squeeze filling to each pepper. Be careful not to overfill as the filling may spurt out during cooking. BBQ the peppers until they lightly roasted.
49: Dinners for Impressing the Ladies | (or Mom)
50: Linguine with Peppery Shrimp serves 4 Ingredients 2 pounds large shrimp, peeled and deveined 1 lemon 1 tablespoon chopped fresh thyme, divided 3 tablespoons butter 8 ounces uncooked linguine Directions Combine 1/2 teaspoon kosher salt, 1 1/2 teaspoons freshly ground black pepper, and shrimp, tossing to coat shrimp. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 4 minutes or until shrimp are done. Grate lemon rind to measure 1/2 teaspoon; juice lemon to measure 3 tablespoons. Combine rind and juice in a small saucepan over medium heat; add 2 teaspoons thyme. Bring to a boil; add butter, stirring constantly with a whisk until butter melts. Bring 6 quarts water to a boil; stir in 1 tablespoon kosher salt. Add pasta; cook 10 minutes or until al dente. Drain, reserving 2 tablespoons pasta water. Add shrimp, butter mixture, reserved pasta water, and 1/2 teaspoon kosher salt to pasta, tossing to coat. Sprinkle with remaining 1 teaspoon thyme.
51: Beurre Blanc Chicken & Herbed Mashed Potatoes serves 4 Ingredients 4 chicken breasts salt and pepper to taste 2 tablespoons olive oil 1/2 cup white wine 1 tablespoons garlic, minced 2 tablespoons + 1/4 cup heavy cream 2 sticks unsalted butter, diced 4 medium baking potatoes, peeled and chopped 1 tablespoon parsley, chopped 2 tablespoons thyme Directions Preheat oven to 350 degrees. Season chicken with salt and pepper. Add to heated skillet coated with olive oil. Brown chicken on both sides, then set on a baking sheet covered with foil and bake 10 minutes. In a small saucepan over medium low heat, add wine and minced garlic. When wine comes to a simmer, add 2 tablespoons heavy cream and stir. Slowly add butter, whisking until fully melted. Set aside In a large saucepan, boil diced potatoes until softened, drain and mash. Heat remaining heavy cream with 2 tablespoons of prepared butter sauce. Combine this mixture with potatoes, plus parsley and thyme. Season with salt and apepper.
52: Beef Filets with Pomegranate-Red Wine Sauce & Potato Wedges serves 4 Ingredients 4 (4-ounce) beef tenderloin steaks, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper, divided Cooking spray 1 tablespoon minced shallots 1/3 cup pinot noir or burgundy wine 1/3 cup pomegranate juice 1/3 cup fat-free, lower-sodium beef broth 1 thyme sprig 1 1/2 tablespoons chilled butter, cut into small pieces Directions Heat a large heavy skillet over medium-high heat. Sprinkle steaks evenly with salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness. Remove steaks from pan; keep warm. Add shallots to pan; sauté 30 seconds. Add remaining 1/4 teaspoon pepper, wine, juice, broth, and thyme sprig; bring to a boil. Cook 7 minutes or until reduced to about 3 tablespoons. Remove from heat; discard thyme sprig. Add butter to sauce, stirring until butter melts. Serve sauce with steaks and potato wedges.
53: Chicken, Zucchini, & Prosciutto serves 4 Ingredients 4 boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 2 tablespoons olive oil 1/4 pound (about 8 slices) prosciutto 3 small zucchini, thinly sliced into half-moons 1 clove garlic, thinly sliced 1 lemon Directions Heat oven to 400 degrees. Season the chicken with teaspoon each of the salt and pepper. Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Cook the chicken for 2 minutes per side. Transfer the chicken to the oven and roast for 8 minutes. Meanwhile, in a second skillet, over medium heat, heat the remaining oil. Cook the prosciutto until crisp, 1 to 2 minutes per side. Transfer to a plate. Add the zucchini, garlic, and remaining salt and pepper to the skillet and cook until tender, about 3 minutes. Add the prosciutto and zucchini mixture to the skillet with the chicken, squeeze the lemon over the top, and toss. Divide among the plates.
54: Mediterranean Chicken serves 4 Ingredients 4 5-6 ounce boneless, skinless chicken-breast halves 2 ounces crumbled Feta 4 tablespoons olive oil 1/2 teaspoon freshly ground black pepper 1/2 cup store-bought fresh salsa1 5-ounce package baby spinach 1 large lemon 4 tablespoons capers packed in liquid (optional) Directions Heat oven to 375 degrees. Cut a 2-inch pocket in the thickest part of each chicken-breast half. Stuff a quarter of the feta into each pocket. In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown. Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes. When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through. Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.
57: Sweeet | sugar and spice and self-induced comas
58: Peach Crisp Serves 4 Ingredients 4 ripe peaches, halved 4 tablespoons light brown sugar 1 cup granola 8 tablespoons unsalted butter, cut into 16 pieces vanilla ice cream (optional) Directions Heat oven to 400 degrees. Place the peach halves, cut-side up, in a baking dish. Sprinkle each half with 1/2 tablespoon of brown sugar, 2 tablespoons of granola, and 2 pieces of butter. Bake until the peaches are soft and the granola begins to brown, about 15 minutes. Transfer to individual plates, spooning the juices in the dish over each peach half. Serve with the ice cream (if desired).
59: Berry Cookie Cobbler Serves 4-6 Ingredients 2 bags (12 ounces each) frozen mixed berries, thawed 1 container (21-ounce) apple pie filling 1/3 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 roll (18-ounce) prepared sugar cookie dough Vanilla ice cream Directions Preheat oven to 350 degrees. In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream.
60: Easy Key Lime Pie Serves 6 Ingredients 1 14-ounce can sweetened condensed milk 1 6-ounce can frozen limeade concentrate (not thawed) 1 cup heavy cream 1 6-ounce graham cracker piecrust zest of 1 lime Directions Whisk the condensed milk, limeade concentrate, and cream in a bowl. Beat until fluffy and soft peaks form. Pour the filling into the piecrust and smooth the top. Refrigerate until chilled and loosely set, at least 4 hours (and up to overnight). Sprinkle the pie with the zest before serving.
61: Black Forest Skewers Serves 4 Ingredients 16 pitted fresh cherries 3/4 cup heated cherry or blackberry liqueur (or rum would work too) 1 ounce semisweet chocolate 16 chocolate donut holes whipped cream Directions Preheat a grill to medium-high. Soak 16 pitted fresh cherries in 3/4 cup liqueur or rum for 20 minutes. Meanwhile, shave 1 ounce semisweet chocolate. Divide 16 chocolate donut holes and the soaked cherries among four 12-inch wooden skewers. Grill on a well-oiled grate, turning once, for 6 to 8 minutes. Top each donut with a dollop of whipped cream and the shaved chocolate.
62: Cannoli Cream Banana Parfaits "everybody like parfait" serves 6 Ingredients 3 large bananas 2 pounds ricotta cheese 2/3 cup sugar 1 teaspoon vanilla nutmeg 3/4 cup slivered almonds, toasted Directions Peel and quarter 1 banana lengthwise. Using a blender, puree the quartered banana, ricotta, sugar, and vanilla. Thinly slice the remaining bananas crosswise and lay them out onto a plate. Sprinkle a light coating of nutmeg over the bananas. Reserve 3 tablespoons almonds. On the bottom of a big bowl, or 6 dessert cups, lay enough bananas to cover the bottom, followed by a sprinkle of almonds, and an inch of banana-ricotta puree. Repeat this layering until filled. Cover and refrigerate until ready to serve. (at least an hour) Just before serving, sprinkle the top with reserved almonds.