Master this and you become an expert at fast, flavorful cooking—dinner will never be more than minutes away. Quickly cook the chicken using this recipe, then finish it with one of the sauces from here to here.
2 BONELESS SKINLESS CHICKEN BREASTS, ABOUT 6 OUNCES EACH
1 TABLESPOON VEGETABLE OIL, CANOLA OIL, OR OLIVE OIL
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
SERVES 2
Pound the chicken breasts between sheets of plastic wrap until the chicken is about ½ inch thick.
Heat the oil in a 12-inch skillet over medium-high heat. Place the chicken in a single layer in the skillet. Season the chicken with salt and pepper.
Cook the chicken for about 3 minutes, or until browned on the bottom. Turn the chicken and cook for 3 to 5 minutes more, or until the chicken is no longer pink inside and a meat thermometer inserted into the center registers 165°F.
Transfer the chicken to a plate, cover with aluminum foil, and let rest for 5 minutes before serving.
TIPS:
Pat the chicken dry with a paper towel before cooking to ensure better, more even browning.
While the chicken rests after cooking, quickly prepare one of the sauces from here to here. Some of our favorites for chicken are the French Dijon Sauce, Marsala Sauce, and the Ginger Sauce.
Be sure that the skillet and oil are both hot before adding the chicken. Hot oil will shimmer and a pinch of flour will sizzle when sprinkled in the oil.
Pounding the chicken makes it thinner, but also makes the chicken breast even in thickness so it cooks more evenly. If not pounded, a chicken breast has a thicker center and thin edges so the edges overcook before the center is done.
Chicken must be cooked until done, but if overcooked, the meat becomes dry. Use a meat thermometer to ensure that it is perfectly cooked—done yet moist.
Cooked chicken or any meat will taste more moist if allowed to rest for about 5 minutes after cooking and before serving. This is the perfect time to go ahead and make a quick sauce. If you are making a sauce that takes a little longer to cook, preheat the oven to 200°F, place the cooked chicken in an ovenproof dish, cover, and place in the oven to keep warm.
Do you want a crispier coating? Sprinkle about ½ cup all-purpose flour in a shallow dish and season it with salt and pepper. After pounding the chicken, dip the pieces in the flour mixture, turning to coat them evenly. Increase the oil to 2 tablespoons and cook as directed.
From everyday dinners to more elegant fare, beef quickly cooked in a hot skillet is the basis of many wonderful meals. This quick method also makes it easy to enjoy beef even if you don’t have access to an outside grill.
1 TABLESPOON VEGETABLE OIL OR CANOLA OIL
½ POUND TENDER BEEF (TENDERLOIN, RIB EYE, STRIP, SIRLOIN, TOP ROUND, FLAT-IRON, OR CUBED STEAK, SEE TIPS BELOW), CUT ABOUT ½ INCH THICK
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
SERVES 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 2 minutes, or until browned. Turn the steak to brown the second side and cook for 1 to 2 minutes more, or until browned and a meat thermometer inserted in the center registers 145°F for medium-rare or 160°F for medium.
Transfer the steak to a plate. Season with salt and pepper. Cover with aluminum foil and let rest for 5 minutes before serving.
TIPS:
Pat the beef dry with a paper towel before cooking to ensure better, more even browning.
If you’re cooking the beef on a grill pan, contact grill, or multi grill, omit the oil.
While the beef rests after cooking, quickly prepare one of the sauces from here to here. Some of our favorites for beef are the Red Wine Reduction and the Bourbon Sauce.
Cuts such as sirloin, top round, and flat-iron steaks may be available cut about ½ inch thick. Do you want to cook a thicker cut of beef? Combine a quick sauté in the skillet with a few minutes roasting in the oven. Preheat the oven to 450°F and select a heavy, oven-safe skillet such as a cast-iron or enameled cast-iron skillet. Cook the beef as directed until browned on the first side. Turn the beef, then carefully place the hot skillet into the preheated oven. Roast for 3 to 5 minutes, or until a meat thermometer inserted in the center registers 145°F for medium-rare or 160°F for medium. Remove the meat from the skillet and place on a plate. Let the meat rest as directed above.
While the pork rests after cooking, quickly prepare one of the sauces from here to here. Some of our favorites for pork are the Salsa Verde Sauce and the French Dijon Sauce.
1 TABLESPOON VEGETABLE OIL, CANOLA OIL, OR OLIVE OIL
2 BONELESS PORK CHOPS, ABOUT ¾ INCH THICK
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
SERVES 2
Heat the oil in a 12-inch skillet over medium-high heat. Add the chops and season with salt and pepper. Cook, uncovered, for about 3 minutes, or until the chops are browned. Turn and cook for 3 to 5 minutes more, or until the second side is browned and a meat thermometer inserted in the center registers 145°F.
Transfer the chops to a plate, cover with aluminum foil, and let rest for 5 minutes before serving.
Pat the pork dry with a paper towel before cooking to ensure better, more even browning.
The minimum safe internal temperature for pork is 145°F. While safe to eat, the meat will still look quite pink. If you prefer the meat a little more done, cook until the internal temperature is about 155°F. While your mom or grandma may have recommended that pork never be served pink, that is no longer necessary, according to USDA guidelines for safe cooking. In fact, pork is now so lean that if overcooked, it will taste dry.
How thick is a chop? Chops are tender cuts from the loin and may be available as boneless or bone-in. Chops may be cut thin, ½ to ¾ inch thick or up to about 1½ inches thick. In general, the thinner the chop, the higher the heat can be and the more quickly it will cook. A thicker chop should be cooked more slowly over more moderate heat so it cooks evenly all the way through.
What is a cutlet? A cutlet is a very thin boneless piece cut from the sirloin or tenderloin. They are very tender and cook quite quickly. This cut is commonly available in some markets, yet is more difficult to find in others. To cut your own, begin with a pork tenderloin and slice the meat crosswise, about 1 inch thick. Place the slices between sheets of plastic wrap and pound the meat until very thin, ¼ to ½ inch thick. Cook the cutlets as directed for the chops, but reduce the cooking time to about 2 minutes per side, or until the cutlets are browned and the meat is just slightly pink.
Red Wine Reduction is a seductive sauce that transforms meat, especially beef, into a restaurant specialty. Follow the tip below if making a wine sauce for chicken.
1 TABLESPOON VEGETABLE OIL
1 SHALLOT, MINCED
¾ CUP DRY RED WINE
½ CUP REDUCED-SODIUM BEEF BROTH
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1 TABLESPOON UNSALTED BUTTER
1 TABLESPOON MINCED FRESH THYME LEAVES, ROSEMARY, OR FLAT-LEAF PARSLEY
MAKES ABOUT ⅔ CUP
Heat the oil in a skillet (you can use the same skillet you used to cook the meat) over medium heat. Add the shallot and cook, stirring frequently, for 2 minutes, or until the shallot is tender. Stir in the wine and broth. Season with salt and pepper. Cook, uncovered, stirring frequently, for 5 to 8 minutes, or until the liquid has reduced by about half.
Whisk in the butter and cook, whisking continuously, until the butter melts. Stir in the herbs and cook for 30 seconds. Spoon the sauce over the meat.
TIPS:
The flavor of a red wine reduction makes it especially good on steaks or any piece of beef. It is also good on lamb, but if made with beef broth and red wine, it may overpower chicken. For chicken, substitute chicken broth and dry white wine.
What is a shallot? A shallot is a member of the onion family, but it is known for its mild flavor that has hints of both garlic and onion. In appearance, it may remind you of a large garlic clove for the head has multiple cloves (often two of them), with each clove covered with papery skin. As this recipe lists one shallot, use just one of the cloves of the shallot, peel away the papery skin, and mince it finely.
The few ingredients in this sauce meld together perfectly and complement any cutlet, especially pork or chicken.
½ CUP DRY WHITE WINE
¾ CUP LOW-SODIUM CHICKEN BROTH
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
½ CUP HEAVY CREAM
1 TABLESPOON WHOLE-GRAIN DIJON MUSTARD
SAUTÉED MEAT OF YOUR CHOICE (here, here, AND here)
MINCED FRESH FLAT-LEAF PARSLEY (OPTIONAL), FOR SERVING
MAKES ABOUT 1½ CUPS
In a skillet (you can use the same skillet you used to cook the meat), combine the wine and chicken broth and season with salt and pepper. Bring to a boil over medium heat, then reduce the heat to maintain a simmer and cook, stirring occasionally, for 5 to 8 minutes. Stir the cream into the broth and bring the sauce to a boil, stirring continuously. Simmer for 3 to 5 minutes, or until thickened, stirring frequently. Whisk in the mustard and cook until the sauce is heated through and smooth. Spoon the sauce over the meat. If desired, sprinkle with minced parsley.
TIPS:
Substitute smooth Dijon mustard for whole-grain Dijon mustard, if desired.
This is an ideal sauce to use if you are cooking a thicker (1- to 1½-inch) chop or cut of meat. Brown the meat on one side, as directed in the recipe. Turn the meat and add the wine and broth, then season with salt and pepper. Heat until the liquid boils, reduce the heat to maintain a simmer, and cook for 5 to 8 minutes, or until the meat is done. Transfer the meat to a platter with shallow sides; cover with aluminum foil to keep warm. Add the cream to the skillet and bring the sauce to a boil. Continue as directed above.
No valet parking or restaurant menu is needed. This sauce will elevate home cooking to restaurant-fare quality any day of the week.
1 TABLESPOON OLIVE OIL
4 OUNCES BUTTON MUSHROOMS, SLICED
1 CLOVE GARLIC, MINCED
1 TABLESPOON ALL-PURPOSE FLOUR
½ CUP REDUCED-SODIUM CHICKEN BROTH
½ CUP MARSALA
MAKES ABOUT ¾ CUP
Heat the oil in a skillet (you can use the same skillet you used to cook the meat) over medium heat. Add the mushrooms and cook, stirring frequently, until the mushrooms are tender and the liquid evaporates, 4 to 6 minutes. Add the garlic and cook for 30 seconds. Sprinkle the mushroom-garlic mixture with the flour and stir to blend thoroughly. Gradually stir in the chicken broth and marsala. Cook, stirring continuously, until thick and well blended, about 4 to 6 minutes. Spoon the sauce over the meat or chicken.
TIPS:
Marsala wine is one of Italy’s most famous wines and is known for its rich, smoky flavor. No marsala on hand? No worries. You could substitute a dry sherry.
Restaurants often serve a cutlet topped with marsala sauce with pasta. Follow their lead for a great meal.
If you would like additional sauce to serve over your cutlet and pasta, feel free to double the recipe.
Begin with prepared salsa verde from the pantry, then quickly transform it into a richly flavored sauce that is perfect on chicken or any meat cut.
1 TABLESPOON VEGETABLE OIL
¼ CUP CHOPPED ONION
1 CLOVE GARLIC, MINCED
½ CUP REDUCED-SODIUM CHICKEN BROTH
½ CUP STORE-BOUGHT SALSA VERDE
1 TABLESPOON FRESH LIME JUICE
½ TEASPOON GROUND CUMIN
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
SAUTÉED MEAT OF YOUR CHOICE (here, here, AND here)
2 TABLESPOONS MINCED FRESH CILANTRO (OPTIONAL), FOR SERVING
¼ CUP SHREDDED MONTEREY JACK CHEESE (OPTIONAL), FOR SERVING
MAKES ABOUT ¾ CUP
Heat the oil in a skillet (you can use the same skillet you used to cook the meat) over medium heat. Add the onion and cook, stirring frequently, for 3 minutes, or until the onion is tender. Add the garlic and cook for 30 seconds. Stir in the broth and cook, stirring frequently, until the broth comes to a boil. Reduce the heat to maintain a simmer and cook, uncovered, stirring occasionally, for 5 to 8 minutes, or until the sauce has reduced by about half. Stir in the salsa verde, lime juice, cumin, and salt and pepper to taste. Bring the sauce to a simmer.
Spoon the sauce over the meat. Serve sprinkled with cilantro and cheese, if desired.
TIPS:
If serving the sauce on beef, substitute beef broth for chicken broth.
The flavor of salsa verde varies with the brand. If you are unsure of the flavor, stir in ¼ teaspoon cumin. Taste and add the remaining ¼ teaspoon cumin if a more flavorful sauce is preferred.
This Ginger Sauce is full of flavor, yet is just subtle enough that it does not overpower the meat or the rest of the meal.
½ CUP REDUCED-SODIUM CHICKEN BROTH
2 TABLESPOONS WHITE WINE VINEGAR
2 TABLESPOONS REDUCED-SODIUM SOY SAUCE
1½ TEASPOONS PEELED, MINCED FRESH GINGER
1 TEASPOON GRANULATED SUGAR
⅛ TEASPOON RED PEPPER FLAKES
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
2 TABLESPOONS COLD WATER
2 TEASPOONS CORNSTARCH
1 TABLESPOON VEGETABLE OIL
SAUTÉED MEAT OF YOUR CHOICE (here, here, AND here)
1 SCALLION, SLICED, FOR SERVING
MAKES ABOUT ½ CUP
Stir together the chicken broth, vinegar, soy sauce, ginger, sugar, red pepper flakes, and salt and black pepper to taste in a small bowl. Set aside.
Stir together the cold water and cornstarch in a small bowl. Set aside.
Heat a skillet (you can use the same skillet you used to cook the meat) over medium heat. Pour the broth-ginger mixture into the skillet and cook, stirring continuously, until hot and bubbly. Stir the cornstarch-water mixture, then pour the mixture into the skillet. Cook, stirring continuously, until the sauce is thickened and bubbling. Spoon the sauce over the meat. Sprinkle with the scallion.
TIPS:
Do you like it spicy? If so, increase the red pepper flakes to ¼ teaspoon.
Ginger, in this recipe, is the knobby root that is readily available at most grocery stores. Do not use dry ground ginger. To prepare the fresh ginger, peel off the tough outer skin, but don’t waste too much for the ginger just under the skin is very flavorful. One easy way to remove the skin is to scrape it off using the tip of a spoon. Once the skin is gone, grate the ginger needed for the recipe. If you have a larger piece of ginger than is needed, wrap it tightly and freeze it for up to 6 months. You can then slice off what you need and return the rest to the freezer.
Who knew that everyday ingredients that you most likely have on hand could blend together to add a flavor punch to your dinner menu? This Bourbon Sauce is especially suited to beef, chicken, or salmon.
½ CUP BOURBON
3 TABLESPOONS PACKED BROWN SUGAR
1 TABLESPOON WHITE WINE VINEGAR
1 TABLESPOON WORCESTERSHIRE SAUCE
3 TABLESPOONS REDUCED-SODIUM SOY SAUCE
2 CLOVES GARLIC, MINCED
½ TEASPOON COARSELY GROUND BLACK PEPPER
MAKES ABOUT ½ CUP
Stir together the bourbon, brown sugar, vinegar, Worcestershire sauce, soy sauce, garlic, and pepper in a 1-quart saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce the heat to maintain a simmer and cook, uncovered, stirring occasionally, for 5 to 8 minutes, or until the mixture has reduced by half. Spoon the sauce over the meat.
TIPS:
For a New Orleans–style Bourbon Sauce, stir in 1 to 2 tablespoons toasted chopped pecans just before serving.
KOREAN BBQ STEAK & VEGETABLE BOWLS
Don’t sacrifice flavor or nutrition just because you need to get dinner on the table quickly. Korean BBQ Steak and Vegetable Bowls make dinnertime sizzle with flavor in no time.
3 TABLESPOONS REDUCED-SODIUM SOY SAUCE
1 TABLESPOON DARK SESAME OIL
2 CLOVES GARLIC, MINCED
1 TABLESPOON PEELED, MINCED FRESH GINGER
1 TEASPOON PACKED BROWN SUGAR
⅛ TEASPOON RED PEPPER FLAKES
½ POUND BEEF SIRLOIN OR TOP ROUND
2 CUPS VEGETABLES (SEE TIPS)
HOT COOKED RICE (OPTIONAL), FOR SERVING
1 SCALLION, SLICED, FOR SERVING
SERVES 2
Mix together the soy sauce, sesame oil, garlic, ginger, brown sugar, and red pepper flakes in a small bowl. Drizzle 1 to 1½ tablespoons of this mixture over the steak and brush to coat both sides evenly.
Stir together the vegetables and 1 to 1½ tablespoons of the soy sauce mixture in a large bowl. Set the remaining soy sauce mixture aside.
Preheat a grill to medium high or allow the coals to burn down to white ash.
Grill the steak, uncovered, over direct heat for 6 minutes. Turn the meat and grill on the second side for 5 to 7 minutes, or until a meat thermometer inserted into the center registers 145°F for medium-rare or 160°F for medium. Remove steak from the grill, cover with aluminum foil, and let rest for 5 to 10 minutes.
Arrange the vegetables on the grill grate. Grill the vegetables for 7 to 10 minutes, or until they are tender as desired, turning to cook evenly.
Thinly slice the steak. Cut the vegetables into bite-size pieces. Toss together the cooked beef and vegetables in a serving bowl.
To serve, spoon rice, if desired, into two individual serving bowls. Spoon the meat and vegetables over the rice. Drizzle the remaining soy sauce mixture evenly over the meat and vegetables in the bowls. Garnish with the scallion.
If you have a larger grill and you and your spouse want to work as a team, grill the meat simultaneously with the vegetables, placing the meat on one side of the grill and the vegetables on the other. If the grill you are using has an open grate design, place the vegetables on a finer mesh grill grate or in a vegetable grill basket (vegetable grill baskets are commonly sold at kitchen stores).
If desired, grill the meat and vegetables in a grill pan or contact grill.
What vegetables should you choose for this recipe? Select red bell pepper, cut into ½-inch strips; zucchini or yellow squash, sliced crosswise about ½ inch thick; button mushrooms, sliced; red onion, sliced ½ inch thick; large broccoli florets; or a combination of vegetables, as desired. Select your favorites from what you have on hand. For quick preparation and no waste, check what vegetables are offered already trimmed and cleaned on the salad bar or in the produce section at your grocery store.
Scallions or green onions? At some grocery stores, you may find it impossible to purchase green onions, while in other parts of the country, you may never find a scallion. While there is a slight difference between a green onion, which is an immature or spring onion, and a scallion, the names—and the vegetable—are used interchangeably and different terms are preferred in different regions of the country.
Quick, one-dish meals have never tasted this good! Stir-fry dishes, like this Thai-Spiced Beef and Greens, cook very quickly, so be sure to assemble all of the ingredients before beginning to cook. You two will be out of the kitchen in a flash so you can enjoy the evening together.
½ CUP REDUCED-SODIUM BEEF BROTH
3 TABLESPOONS CREAMY PEANUT BUTTER
2 TABLESPOONS REDUCED-SODIUM SOY SAUCE
1 TABLESPOON RICE VINEGAR
2 TEASPOONS GRANULATED SUGAR
1½ TEASPOONS DARK SESAME OIL
2 TEASPOONS PEELED, MINCED FRESH GINGER
½ TEASPOON SRIRACHA, OR ¼ TEASPOON CAYENNE PEPPER
2 TABLESPOONS VEGETABLE OIL
½ POUND BEEF SIRLOIN, TOP ROUND, OR FLANK STEAK, VERY THINLY SLICED ACROSS THE GRAIN INTO 2 X ⅛-INCH STRIPS
½ MEDIUM RED BELL PEPPER, THINLY SLICED
1½ CUPS FRESH TRIMMED SPINACH LEAVES, TORN INTO PIECES
HOT COOKED JASMINE OR LONG-GRAIN RICE, FOR SERVING
MINCED FRESH CILANTRO OR SLICED SCALLIONS (OPTIONAL), FOR SERVING
SERVES 2
Stir together the broth, peanut butter, soy sauce, rice vinegar, sugar, sesame oil, ginger, and Sriracha in a small bowl. Set aside.
Heat the oil in a 12-inch skillet or wok over medium-high heat. Add half of the beef and cook, stirring quickly, for about 2 minutes, or until the beef is well browned. Remove the beef from the skillet, leaving the drippings. Place the beef on a plate and set aside. Repeat with the remaining beef, but do not remove from the skillet.
Return the first batch of beef to the skillet and add the bell pepper. Cook, stirring quickly, for 2 minutes.
Stir the sauce ingredients well, then pour them over the beef and peppers in the skillet. Cook, stirring continuously, for 1 to 2 minutes, or until the sauce is bubbling and smooth. Stir the spinach leaves into the sauce and cook for 1 minute, or until the spinach is just wilted.
Serve over rice. Garnish, if desired, with cilantro or scallions.
TIPS:
Which cut of beef should you use? Lean boneless beef such as sirloin or top round steak is a great choice. Flank steak or skirt steak are also great choices, but slice the meat very thinly across the grain.
Freezing meat makes it easier to slice very thinly. Put the meat in the freezer for about 30 minutes, then slice. Or, if already frozen, place the meat in the refrigerator before you leave for work and it will thaw enough to slice when it’s time to prepare dinner.
ROASTED VEGETABLE PASTA PRIMAVERA
Roasted Vegetable Pasta Primavera is low in fat and nutritious yet packed with flavor. If you and your spouse work as a team, with one of you preparing the vegetables and one of you cooking the broth and the pasta, you will have dinner on the table in just minutes.
1 MEDIUM CARROT, QUARTERED LENGTHWISE AND CUT INTO 1-INCH PIECES
½ MEDIUM ZUCCHINI OR YELLOW SQUASH, HALVED LENGTHWISE AND CUT INTO ¼-INCH SLICES
½ MEDIUM ONION, HALVED AND SLICED ¼ INCH THICK
½ MEDIUM RED BELL PEPPER, HALVED AND SLICED ¼ INCH THICK
8 TO 10 ASPARAGUS SPEARS, TRIMMED AND CUT IN HALF OR THIRDS
2 TABLESPOONS OLIVE OIL
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
1 (14.5-OUNCE) CAN VEGETABLE BROTH
1 TABLESPOON FRESH LEMON JUICE
2 TEASPOONS ITALIAN SEASONING
1 CLOVE GARLIC, MINCED
4 OUNCES CAPELLINI (ANGEL HAIR) OR LINGUINI
½ CUP CHERRY TOMATOES, QUARTERED
½ CUP SHREDDED PARMESAN CHEESE, FOR SERVING
2 TABLESPOONS MINCED FRESH BASIL LEAVES, FOR SERVING
SERVES 2
Preheat the oven to 425°F. Line a baking sheet with aluminum foil.
Bring a large pot of salted water to a boil for the pasta.
Place the carrots, zucchini, onion, bell pepper, and asparagus in a zip-top bag. Drizzle the vegetables with the olive oil and season with salt and pepper. Seal the bag and massage to coat the vegetables evenly. Spread the vegetables in a single layer on the prepared baking sheet. Bake for 9 to 11 minutes, or until crisp-tender, stirring midway through baking.
Meanwhile, combine the vegetable broth, lemon juice, Italian seasoning, and garlic in a 1-quart saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to maintain a simmer. Cook, uncovered, stirring occasionally, for 10 to 12 minutes, until the broth has reduced to about ⅓ cup.
Meanwhile, cook the pasta in the boiling water according to the package directions. Drain.
Toss together the hot pasta, cherry tomatoes, broth, and vegetables in a large bowl. Sprinkle with Parmesan and basil and serve.
You can substitute or add more of your favorite vegetables. For example, omit the asparagus and substitute broccoli florets, or add trimmed and halved mushrooms to the other roasted vegetables.
Why boil the broth? Boiling reduces the liquid and concentrates the flavor. You will find that the reduced broth makes a richly flavored but low-fat sauce for the pasta. Watch carefully so it does not boil dry.
GRILLED CHICKEN CHOPPED SALAD with RED WINE VINAIGRETTE
There is no need to go out to a restaurant to enjoy your favorite restaurant-style salad. This recipe is ideal for a great, quick dinner. Do not worry if the weather is inclement or if you do not have an outside grill; you can cook the chicken in a contact grill or in a grill pan and dinner will be ready in just a few minutes.
1 BONELESS SKINLESS CHICKEN BREAST, ABOUT 6 OUNCES
¼ CUP OLIVE OIL
3 TABLESPOONS RED WINE VINEGAR
1 TEASPOON DIJON MUSTARD
1 CLOVE GARLIC, MINCED
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
2 CUPS CHOPPED ROMAINE LETTUCE
⅓ CUP CHERRY OR GRAPE TOMATOES, HALVED
⅓ CUP CHOPPED RED BELL PEPPER
¼ CUP CHOPPED MARINATED ARTICHOKE HEARTS, DRAINED
¼ CUP CHOPPED RED ONION
¼ TEASPOON ITALIAN SEASONING
SHREDDED PARMESAN CHEESE, FOR SERVING
SERVES 2
Pound the chicken breast between sheets of plastic wrap until the chicken is about ½ inch thick. Place the chicken in a zip-top bag.
Whisk together the olive oil, vinegar, mustard, garlic, and salt and pepper to taste in a small bowl. Pour 2 tablespoons of the olive oil mixture over the chicken. Set the remaining olive oil mixture aside. Seal the bag and massage to coat the chicken evenly. Refrigerate for 15 to 30 minutes.
Preheat a grill to medium-high or allow coals to burn down to white ash.
Drain the chicken and discard the marinade left in the bag. Grill the chicken for 5 to 6 minutes per side, or until golden brown and no longer pink inside and a meat thermometer inserted into the center registers 165°F. Place the chicken on a plate, cover with aluminum foil, and let rest for 5 minutes.
Toss together the lettuce, tomatoes, bell pepper, artichoke hearts, and onion in a salad bowl. Chop the chicken and add it to the salad. Whisk the Italian seasoning into the reserved olive oil mixture and drizzle it over the salad. Toss to coat. Sprinkle with Parmesan and serve.
Salads are great to customize with the vegetables you enjoy and have on hand. For example, add ⅓ cup chopped cucumber, or substitute 1 chopped scallion for the red onion. If you enjoy olives, add ¼ cup chopped pitted ripe olives.
Add 2 tablespoons minced fresh basil for a little spice or added flavor.
Did you make the salad ahead? To ensure that the salad stays crisp and fresh, prepare the chopped salad but do not add the dressing. Cover and refrigerate the salad and dressing in separate containers. Toss together just before serving.
Are there leftover marinated artichoke hearts in the jar? Cover and refrigerate for up to 5 days.
Are you hearty eaters or just want extra chicken? If so, prepare and cook 2 chicken breasts as directed.
HERB-ROASTED CHICKEN with ROSEMARY POTATOES
Nervous about those first few weeks of newlywed meals? This is a no-fail, knock-your-socks-off favorite with little prep required. Just pop the bird in the oven and let the golden skin develop. The aroma alone makes this a winner!
1 WHOLE CHICKEN, ABOUT 4 POUNDS
8 TABLESPOONS (1 STICK) UNSALTED BUTTER, SOFTENED
2 LEMONS
3 SPRIGS FRESH ROSEMARY
¼ BUNCH FRESH THYME
3 TABLESPOONS MINCED FRESH FLAT-LEAF PARSLEY
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
½ TO 1 POUND NEW POTATOES, UNPEELED
1 TABLESPOON OLIVE OIL
SERVES 4
Preheat the oven to 400°F.
Pat the chicken dry with paper towels. Place the chicken breast side up in a large roasting pan (about 16¾ x 13¾ x 2½ inches).
Place the butter in a medium bowl. Zest the lemons onto the butter; reserve the lemons. Remove the leaves from 1 sprig of the rosemary and from 2 or 3 sprigs of the thyme and finely chop them. Add the chopped herbs and the parsley to the butter. Stir until the herbs and butter are well combined. Stir in salt and pepper to taste.
Use your hands to smear the butter all over the top, sides, and legs of the chicken. Cut the lemons in half and squeeze the juice from the lemons over the chicken.
Place the juiced lemon halves, 1 sprig of the rosemary, and the remaining thyme in the chicken cavity.
Place the potatoes in a zip-top bag. Remove the leaves from the remaining sprig of rosemary, finely chop them, and add to the potatoes. Drizzle the potatoes with the olive oil and massage to coat the potatoes evenly. Place the potatoes around the chicken.
Bake, uncovered, for 1 hour 15 minutes to 1 hour 30 minutes, or until the chicken is no longer pink inside and a meat thermometer inserted into the center of the breast or thigh registers 165°F. Baste the chicken with the drippings every 30 minutes.
Transfer the chicken to a platter, cover loosely with aluminum foil, and let rest for 10 minutes so that the juices have an opportunity to stay in the chicken. Using a slotted spoon, transfer the potatoes to a serving bowl. Carve the chicken and enjoy.
TIPS:
You can use many combinations of fresh herbs for the chicken rub. Use your favorites!
This recipe produces a traditional, French-style, crisp, juicy chicken. If you don’t want to use butter, drizzle olive oil over the chicken and sprinkle with fresh herbs.
Lemon halves are placed in the cavity, and yes, those are the same lemons you zested and juiced. There is still some flavor in those pieces, and they help make the chicken even tastier.
A miso-ginger glaze combines the classics of sweet and salty and complements the fish perfectly. This great dish is wonderful with a fresh salad and dinner is ready to serve in no time.
3 TABLESPOONS MIRIN
3 TABLESPOONS MISO, PREFERABLY YELLOW
1 TABLESPOON PACKED BROWN SUGAR
1 TABLESPOON REDUCED-SODIUM SOY SAUCE
2 TEASPOONS PEELED, MINCED FRESH GINGER
1½ TEASPOONS DARK SESAME OIL
1 TABLESPOON VEGETABLE OIL
2 SALMON FILLETS, 5 TO 6 OUNCES EACH
SERVES 2
Preheat the oven to 400°F.
Mix together the mirin, miso, brown sugar, soy sauce, ginger, and sesame oil in a small bowl. Set aside.
Heat the vegetable oil in a 10-inch cast-iron or other ovenproof skillet over medium heat. Add the salmon fillets, skin-side down, and cook for 5 minutes. Do not turn the salmon. Place the skillet in the oven and bake, uncovered, for 5 minutes.
Spoon the glaze over the fish. Return the skillet to the oven and bake, uncovered, for 3 to 4 minutes more, or until the fish is opaque and flakes easily with a fork.
To serve, spoon any glaze that may have collected in the skillet over the fish.
Miso is a paste made from fermented soybeans, salt, and usually some type of grain. It is salty and a little goes a long way, but it is rich in protein. Yellow miso is an all-purpose miso, while white miso is more delicate and red miso is more strongly flavored. Purchase miso at Asian markets or in the Asian foods section of larger grocery stores. Use a clean spoon to dip out the miso you need, then cover and refrigerate the remaining miso; it will keep for several months.
Mirin is a sweet rice wine. At most grocery stores you will find small bottles stocked in the Asian foods section. If not available, you can substitute rice wine, dry sherry, or white wine in this recipe. As mirin is a sweet wine and the substitutes are not as sweet, you may want to stir an additional ½ to 1 teaspoon brown sugar into the glaze.
If you have larger salmon fillets, maybe 10 to 12 ounces, cook just one fillet according the recipe, then cut it in half to serve.
Ginger, in this recipe, is the knobby root that is readily available at most grocery stores. Do not use dry ground ginger. To prepare the fresh ginger, peel off the tough outer skin, but don’t waste too much for the ginger just under the skin is very flavorful. One easy way to remove the skin is to scrape it off using the tip of a spoon. Once the skin is gone, grate the ginger needed for the recipe. If you have a larger piece of ginger than is needed, wrap it tightly and freeze it for up to 6 months. You can then slice off what you need and return the rest to the freezer.
POTATO & SALSA VERDE TORTILLAS
This is an excellent addition to your recipe arsenal, especially if you are implementing Meatless Mondays or want to incorporate more meatless fare into your weeknight meal plans.
½ POUND YUKON GOLD POTATOES (ABOUT 1 LARGE), UNPEELED, CUT INTO ½-INCH PIECES
1 TABLESPOON VEGETABLE OIL
½ MEDIUM ONION, SLICED THIN
2 CLOVES GARLIC, MINCED
⅓ CUP STORE-BOUGHT SALSA VERDE
¼ TEASPOON GROUND CUMIN
¼ TEASPOON DRIED OREGANO LEAVES
½ CUP DRAINED CANNED WHITE HOMINY
3 TABLESPOONS CRUMBLED QUESO FRESCO, PLUS MORE FOR SERVING
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
4 (6-INCH) FLOUR OR CORN TORTILLAS
SERVES 2
Place the potatoes in a 2- or 3-quart saucepan and add water to cover. Bring to a boil, reduce the heat, and simmer for 8 to 10 minutes, or until just tender (do not overcook). Drain well and set aside.
Meanwhile, heat the oil in a 10-inch nonstick skillet over medium heat. Add the onions and cook, stirring frequently, for about 10 minutes. Add the garlic and continue to cook for an additional minute. Stir in the salsa verde, cumin, oregano, and hominy. Add the cooked potatoes and the cheese. Season with salt and pepper to taste.
Heat an 8-inch nonstick skillet over medium-high heat. Place the tortillas, one at a time, in the skillet and cook to heat through, turning to heat both sides. Do not allow them to become crisp.
Divide the filling among the warm tortillas and sprinkle with additional cheese. Serve warm.
Queso fresco cheese is similar to farmer’s cheese in texture. It may also be labeled queso blanco. You can substitute feta cheese or shredded Monterey Jack cheese if you can’t find it.
Canned hominy is available in a white or yellow variety. You could substitute the yellow variety.
Salsa verde is a green salsa that usually contains tomatillos, green chiles, and cilantro. This recipe works best with this green salsa.
Why not pour a glass of sangria and deem tonight “Couple Cooking Night”? One of you can prepare the marinade while the other chops the vegetables. The canned chipotle pepper in adobo sauce catapults the flavor to cantina level in your own home. Keep canned chipotle peppers on hand in your pantry to add flavor and spice to many a meal (see Tips).
4 (6-INCH) FLOUR TORTILLAS
1½ TABLESPOONS CANOLA OIL, OLIVE OIL, OR VEGETABLE OIL
3 TABLESPOONS FRESH LIME JUICE
2 TEASPOONS FINELY CHOPPED GARLIC
1 TEASPOON GROUND CUMIN
1 TEASPOON CHILI POWDER
½ TEASPOON KOSHER SALT
1 TABLESPOON MINCED CHIPOTLE PEPPER IN ADOBO SAUCE
½ MEDIUM YELLOW ONION, THINLY SLICED
½ MEDIUM GREEN BELL PEPPER, CUT INTO THIN STRIPS
1½ CUPS SHREDDED COOKED CHICKEN (SEE TIPS)
¼ CUP STORE-BOUGHT PICANTE SAUCE OR SALSA
¼ CUP SHREDDED LETTUCE
¼ CUP CRUMBLED QUESO FRESCO OR SHREDDED MONTEREY JACK CHEESE (SEE TIPS)
SERVES 2
Preheat the oven to 200°F. Wrap the flour tortillas tightly in aluminum foil and place them in the oven to warm.
Whisk together the oil, lime juice, garlic, cumin, chili powder, salt, and minced chipotle pepper in a small bowl. Pour half of the marinade into a zip-top bag. Set aside the remainder.
Add the sliced onion and the bell pepper strips to the zip-top bag. Seal the bag, then massage to distribute the marinade evenly throughout.
Heat a 12-inch skillet over medium-high heat. Add the vegetables and cook, stirring frequently, for about 7 minutes, or until they are tender. Add the chicken and the reserved marinade, stir, and cook until heated through.
Divide the chicken mixture among the warm flour tortillas. Top with picante sauce, lettuce, and cheese.
2 BONELESS, SKINLESS CHICKEN BREASTS, ABOUT 6 OUNCES EACH
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
¾ CUP REDUCED-SODIUM CHICKEN BROTH OR WATER
SHREDDED CHICKEN (STOVETOP METHOD):
Heat the oil in a 12-inch nonstick skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the skillet and cook for 5 minutes, or until golden brown on one side. Turn the chicken and pour the broth into the skillet. Reduce the heat to maintain a simmer, cover, and simmer for 8 to 10 minutes, until the chicken is no longer pink inside and a meat thermometer inserted into the center registers 165°F. Remove the chicken from the skillet and allow it to cool. Shred the meat using two forks. The chicken can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.
3 TO 8 BONELESS SKINLESS CHICKEN BREASTS, ABOUT 6 OUNCES EACH
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
¾ CUP REDUCED-SODIUM CHICKEN BROTH
SHREDDED CHICKEN (SLOW-COOKER METHOD):
Not only is this a great way to have chicken already cooked for these Chipotle Chicken Tacos, but you can also use the cooked chicken for casseroles or salads.
Spray a 4-quart slow cooker with nonstick spray. Season the chicken with salt and pepper and place them in the slow cooker. Add the broth. Cover and cook on low for 3 to 4 hours, or until the chicken is cooked through and very tender. Remove the chicken and allow it to cool, then shred the meat using two forks. Set aside the 1½ cups shredded chicken you need for this recipe, then divide the remaining shredded chicken into serving portions. Wrap, label, and freeze the chicken for up to 3 months. To defrost, place the frozen chicken in the refrigerator the night before you plan to use it.
Use rotisserie chicken from the supermarket. Shred the meat using two forks.
Other toppings might include sour cream or sliced avocado.
See the chipotle pepper tip in the Pulled Pork Carnitas recipe.
It may surprise you that you do not need to visit your local taqueria or food truck in order to enjoy street tacos that explode with flavor. Why not make this meal together? One of you can chop and prep garnishes and the other can sauté. Add a Mexican beer or a margarita and enjoy the experience.
1 LARGE POBLANO CHILE
½ POUND PORK TENDERLOIN
1½ TABLESPOONS VEGETABLE OIL
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
½ MEDIUM YELLOW ONION, CHOPPED
2 CLOVES GARLIC, MINCED
2 TABLESPOONS FRESH LIME JUICE
½ TEASPOON GROUND CUMIN
4 TO 6 (6-INCH) CORN OR FLOUR TORTILLAS, WARMED
CRUMBLED QUESO FRESCO OR OTHER MEXICAN CRUMBLED OR SHREDDED CHEESE (SEE TIPS), FOR SERVING
COARSELY CHOPPED AVOCADO OR GUACAMOLE, FOR SERVING
STORE-BOUGHT SALSA VERDE, TOMATILLO SALSA, OR TOMATO SALSA, FOR SERVING
SERVES 2
Roast the poblano pepper over an open flame such as a grill, turning regularly until blistered or blackened all over, about 5 minutes, or place the pepper on a baking sheet and broil about 4 inches from the broiler element, turning frequently, for about 10 minutes. Place the charred pepper in a bowl and cover with plastic wrap. Set aside until cool enough to handle. Rub the blackened skin off the pepper, cut it in half, and rinse well to remove any remaining bits of skin and seeds. Dry well and chop.
Slice the pork tenderloin in half lengthwise. Thinly slice each half into thin strips.
Heat the oil in a 10-inch skillet over medium-high heat. Cook the pork in a single layer for 4 to 5 minutes, until browned on both sides. Season the pork with salt and pepper. Transfer the pork to a plate.
Add the onion to the skillet and cook, stirring frequently, until tender, about 5 minutes. Add the chopped poblano pepper and garlic. Cook, stirring continuously, for 1 to 2 minutes. Add the lime juice and cumin and stir well. Return the pork to the skillet and heat through.
Serve in warm tortillas. Garnish as desired with queso, avocado, and salsa.
TIPS:
Our favorite with this recipe is lean pork tenderloin but you could substitute 1½ pounds boneless skinless chicken breasts for the pork.
