COMFORT FOOD CLASSICS
The soulful dishes we all love to linger over and enjoy together don’t have to involve lots of prep or hours of cooking in the kitchen. These options are ready in minutes.
SMOKED CHICKEN AND FONTINA PANINI
Crusty on the outside, gooey on the inside, this sandwich requires little effort and makes a satisfying lunch or light dinner. No panini press? You can make hot sandwiches with two heavy cast-iron skillets. While you’re cooking a sandwich in one skillet, heat the second one on a separate burner. Once hot, place the second skillet on top of the sandwich for 1 to 2 minutes. Repeat on the flip side, cooking for 1 to 2 minutes more.
10 MINUTES • SERVES 2
1 (8-ounce) loaf ciabatta bread, cut in half horizontally
3 tablespoons refrigerated pesto sauce
2 plum tomatoes, sliced
1 cup shredded smoked chicken
2 (1-ounce) slices fontina cheese
1. Preheat the panini press according to the manufacturer’s instructions.
2. Spread the bottom half of the bread with the pesto. Top with the tomatoes, chicken, and cheese. Top with the remaining bread slice.
3. Place the sandwich in the panini press; cook 3 to 4 minutes or until the cheese melts and the bread is toasted. Cut into quarters, and serve hot.
KITCHEN SECRET: USING A PANINI PRESS
The popular Italian-style sandwiches known as panini are prepared in a special grill press that eliminates the need for turning. The top and bottom heating units cook sandwiches quickly and evenly, compressing and searing the bread to create distinctive ridges. Floating hinges on the press accommodate thick-sliced breads.
ITALIAN GRILLED CHEESE
This American classic borrows the flavors of Italy. Sun-dried tomatoes, fresh basil, and fontina cheese perk up this sandwich that you can prepare in a panini press or on a griddle like a traditional grilled cheese. Add a side salad, and you’ve got a meal!
10 MINUTES • SERVES 4
2 ounces thinly sliced pancetta
8 (0.8-ounce) slices Italian bread
¼ teaspoon freshly ground black pepper
4 (¾-ounce) slices fontina cheese
1 ¾ ounces large sun-dried tomatoes, packed without oil (about 12)
8 large fresh basil leaves
Olive oil cooking spray
1. Preheat the panini press according to the manufacturer’s instructions.
2. Cook the pancetta in a large nonstick skillet over medium-high 5 minutes, turning often, until crisp. Remove the pancetta from the pan. Drain on paper towels.
3. Sprinkle 4 bread slices evenly with the pepper; top evenly with the pancetta, cheese slices, tomatoes, and basil leaves. Top the sandwiches with the remaining bread slices. Coat the outsides of the sandwiches with the cooking spray.
4. Place the sandwiches in the panini press; cook 2 minutes or until the cheese melts and the bread is toasted. Cut the sandwiches in half, if desired.
CALIFORNIA SMOKED CHICKEN SANDWICHES
This California favorite begins with shredded chicken and ends with a smoky paprika aioli. In between are creamy avocado and tomato slices. To tamp down the smokiness, use regular paprika in the aioli.
10 MINUTES • SERVES 6
12 (0.7-ounce) slices sourdough bread
Smoked Paprika Aioli
6 (¼-inch-thick) slices tomato
2 cups shredded smoked chicken
1 medium-sized ripe avocado, cut into 12 slices
1. Toast the bread. While the bread toasts, make the Smoked Paprika Aioli.
2. Spread the aioli evenly on 6 bread slices. Layer the tomato, chicken, and avocado evenly over the aioli. Top with the remaining bread slices.
SMOKED PAPRIKA AIOLI
3 tablespoons mayonnaise
1 tablespoon finely chopped scallions
1 teaspoon smoked paprika
½ teaspoon lemon zest
1 garlic clove, minced
Whisk together all the ingredients in a small bowl. Cover and chill until ready to serve. Makes ¼ cup
APRICOT-GLAZED BEEF TENDERLOIN
The tangy-sweet apricot glaze is a bright pairing for this rich cut of beef. Serve with roasted potatoes and a simple green salad.
10 MINUTES • SERVES 4
1 tablespoon unsalted butter
4 (4-ounce) beef tenderloin steaks, trimmed (about 1-inch thick)
½ teaspoon ground cumin
½ teaspoon freshly ground black pepper
¼ teaspoon table salt
½ cup apricot preserves
2 tablespoons water
1. Melt the butter in a large nonstick skillet over medium-high.
2. While the butter melts, sprinkle the steaks evenly with the cumin, pepper, and salt. Add the steaks to the pan; Cook in the melted butter 3 minutes on each side or until desired degree of doneness. Transfer the steaks to a serving platter; keep warm. Reduce heat to medium.
3. Stir the preserves and 2 tablespoons water into the drippings, scraping the pan to loosen the browned bits. Cook, stirring constantly, over medium 1 minute or until bubbly.
4. Place 1 steak on each of 4 plates. Spoon the sauce evenly over the steaks.
PREP & FORGET
5-INGREDIENT SLOW-COOKER PULLED PORK
Start with a pork shoulder and you only need four more ingredients to make this great dish. You probably have chicken broth in your pantry already, so grab some onions, baby bell peppers, and the seasoning blend, and this simple dish is ready to prepare. Give it 8 to 10 hours in the slow cooker, and it will be fork-tender, ready to shred, and mouthwateringly delicious. .
10-MINUTE PREP! • 8 HOURS 10 MINUTES • SERVES 8 TO 10
2 large sweet onions, cut into ½-inch slices
2 red baby bell peppers, sliced
2 orange baby bell peppers, sliced
1 (5- to 6-pound) boneless pork shoulder roast (Boston butt)
2 tablespoons garlic-oregano-red pepper seasoning blend
1 teaspoon table salt
1 (10 ½-ounce) can condensed chicken broth, undiluted
Fresh thyme sprigs (optional)
1. Place the onion and bell pepper in a lightly greased 6-quart slow cooker. Rub the roast with the seasoning blend and salt; place the roast on the onion and bell pepper. Pour the broth over the roast. Cover and cook on LOW 8 to 10 hours or until the meat shreds easily with a fork.
2. Transfer the roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove the onion and bell pepper with a slotted spoon, and serve with the pork. Garnish with the thyme sprigs, if desired.
KITCHEN SECRET: SLOW-COOKER PREP
Trim visible fat from meats before they go into the slow cooker. This keeps grease to a minimum in the cooking liquid and yields silky gravies and sauces.
TORTILLA SOUP
Look for Mexican tortilla soup broth on the soup aisle to jump-start flavor. Rotisserie chicken is another easy way to save time while adding lots of depth.
20 MINUTES • MAKES 6 QUARTS
1 (2-pound) whole rotisserie chicken
3 (10-ounce) cans mild diced tomatoes with green chiles
2 (32-ounce) containers Mexican tortilla soup broth
1 tablespoon ground cumin
1 tablespoon smoked paprika
½ teaspoon table salt, plus more to taste
Toppings: crisp tortilla strips, queso fresco, sliced avocado, fresh cilantro sprigs, lime wedges, sliced peppers
1. Remove the skin from the chicken, and discard; shred the meat to measure about 4 cups.
2. Bring the chicken, tomatoes, and the next 4 ingredients to a boil in a Dutch oven over medium-high. Reduce heat, cover, and simmer 15 minutes. Add the salt to taste. Serve with the desired toppings.
THE ULTIMATE GRILLED CHEESE
Using mayonnaise instead of butter adds flavor and keeps the bread from burning.
20 MINUTES • SERVES 4
¼ cup mayonnaise
8 (2-ounce) slices Italian bread
8 (1-ounce) slices American cheese
1. Spread 1 ½ teaspoons of the mayonnaise on 1 side of each bread slice.
2. Heat a large nonstick skillet over medium. Place 2 bread slices, mayonnaise side down, in the pan; top each with 2 cheese slices and 1 bread slice, mayonnaise sides up. Cook 3 minutes on each side or until golden brown. Repeat with the remaining bread slices and cheese.
TOMATO AND RED PEPPER SOUP
Red pepper adds a tangy zest to this classic crowd-pleaser.
20 MINUTES • SERVES 4 to 6
1 (28-ounce) can whole tomatoes
1 (12-ounce) jar roasted red peppers, drained
¼ cup half-and-half
1 ½ teaspoons table salt
1 teaspoon sugar
½ teaspoon freshly ground black pepper
2 garlic cloves
¼ cup water
Fresh basil leaves (optional)
Process all the ingredients in a food processor until smooth, stopping to scrape down the sides as needed. Transfer the mixture to a medium saucepan, and cook over medium-high, stirring often, 8 minutes or until hot. Serve immediately. Garnish with the basil leaves, if desired.
BARBECUE MAC AND CHEESE
Undercook the pasta by 1 minute. It will continue to cook in the creamy sauce while the crumb topping toasts under the broiler. A drizzle of barbecue sauce adds tang.
20 MINUTES • SERVES 6 TO 8
¼ cup plus 1 ½ teaspoons table salt
4 quarts water
1 quart milk
6 tablespoons (3 ounces) unsalted butter, cut into pieces
6 tablespoons all-purpose flour
1 pound uncooked pasta (such as penne, cavatappi, or rotini)
1 (8-ounce) package shredded extra-sharp Cheddar cheese
1 (8-ounce) package shredded Gouda cheese
1 teaspoon hot sauce (such as Tabasco)
½ teaspoon freshly ground black pepper
1 ½ cups crumbled cornbread
2 teaspoons olive oil
1 pound pulled pork barbecue (without sauce)
½ cup chopped scallions
½ cup bottled barbecue sauce
1. Preheat the broiler with the oven rack 8 to 9 inches from the heat.
2. Bring ¼ cup of the salt and 4 quarts water to a boil in a covered large Dutch oven over high.
3. While the water comes to a boil, microwave the milk in a microwave-safe 1-quart glass measuring cup covered with plastic wrap at HIGH 3 minutes. While the milk is heating, melt the butter in a 12-inch cast-iron skillet over medium. Reduce heat to medium-low; add the flour, and cook, whisking constantly, 2 minutes. Gradually whisk in the hot milk. Increase heat to medium-high, and bring to a low boil, whisking often.
4. Add the pasta to the boiling water; cook 8 minutes.
5. While the pasta cooks, continue to cook the sauce, whisking often, 6 minutes. Remove from heat; whisk in the cheeses, hot sauce, remaining 1 ½ teaspoons salt, and pepper. Cover.
6. Stir together the cornbread and olive oil.
7. Drain the pasta, and fold into the cheese sauce. Stir in the pulled pork barbecue. Sprinkle with the cornbread mixture; sprinkle the scallions over the cornbread mixture.
8. Broil 1 to 2 minutes or until the breadcrumbs are golden brown. Drizzle with the barbecue sauce. Serve immediately.
MUSHROOM STROGANOFF
Smoked paprika adds depth to this rich and creamy meatless main dish that gets lots of umami flavor from earthy mushrooms.
20 MINUTES • SERVES 4
1 (8-ounce) package egg noodles
1 tablespoon olive oil
2 tablespoons unsalted butter
2 (8-ounce) packages sliced cremini mushrooms
2 garlic cloves, minced
2 thyme sprigs
1 ½ teaspoons smoked paprika
1 teaspoon table salt
½ teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
1 ½ cups chicken broth (such as Swanson)
1 cup sour cream
1 tablespoon chopped fresh flat-leaf parsley
1. Cook the egg noodles according to the package directions. Remove from heat, drain, and cover to keep warm.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high. Add the mushrooms, and cook 5 minutes. Stir in the garlic and the next 4 ingredients, and cook, stirring occasionally, 3 minutes or until the mushrooms are slightly browned.
3. Add the flour and remaining 1 tablespoon butter, and cook, stirring constantly, 2 minutes. Whisk in the broth, and bring to a boil, whisking constantly; boil, whisking constantly, 5 minutes. Remove from heat. Stir in the sour cream and parsley, and serve over the noodles.
EASY SKILLET CORDON BLEU
This simple spin on the classic “blue ribbon” chicken dish minimizes prep by topping the breaded chicken with what are typically fillings, shaving off considerable hands-on time, but none of the rich flavor.
20 MINUTES • SERVES 4 TO 6
½ cup Italian-seasoned breadcrumbs
1 teaspoon freshly ground black pepper
½ teaspoon table salt
8 chicken tenders (about 1 pound)
1 tablespoon unsalted butter
1 tablespoon olive oil
8 slices Canadian bacon, cut into thin strips
4 (1-ounce) slices Swiss cheese, halved
Chopped fresh flat-leaf parsley leaves (optional)
1. Preheat the broiler with the oven rack 5½ inches from heat.
2. Combine the breadcrumbs, pepper, and salt in a large ziplock plastic freezer bag. Rinse the chicken tenders, and add to the freezer bag. Seal the bag, and shake to coat.
3. Melt the butter with the oil in an ovenproof skillet over medium. Add the chicken to the pan; cook 3 ½ to 4 minutes on each side or until done. Arrange the Canadian bacon strips over the chicken in the pan, and top each tender with 1 cheese slice half. Broil 2 minutes or until the cheese is melted. Garnish with the parsley, if desired.
PAN-SEARED FLAT IRON STEAK
The trick to a great crust on this flat iron steak is to use a very hot skillet; a large cast-iron or heavy stainless steel skillet works best. Have your hood fan on high—there will be some smoke. If you can’t find flat iron steak in your local market, a top blade chuck or sirloin steak will work just fine.
20 MINUTES • SERVES 4
1 (1-pound) flat iron steak
2 teaspoons Montreal steak seasoning
¼ teaspoon table salt
1 tablespoon vegetable oil
1. Rub the steak evenly with the steak seasoning and salt.
2. Heat the oil in a large skillet over high. Add the steak; cook in the hot oil 4 to 5 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Cut diagonally across the grain into thin strips.
WINTER VEGETABLES AND GNOCCHI
Pillowy store-bought gnocchi are a great stand-in for dumplings in this easy and comforting dish. Buy precut butternut squash, but slice any large pieces in half to ensure that it cooks evenly.
30 MINUTES • SERVES 4
1 (12 ounces) package pre-chopped fresh butternut squash
8 ounces cremini mushrooms, halved
1 cup frozen pearl onions, thawed
2 tablespoons extra-virgin olive oil
1 ½ teaspoons kosher salt
¼ teaspoon black pepper
1 (16 ounces) package potato gnocchi (such as Gia Russa)
2 tablespoons salted butter, softened
2 ounces Parmigiano-Reggiano cheese, shredded (about ½ cup), divided
Chopped fresh flat-leaf parsley (optional)
1. Toss together the butternut squash, mushrooms, pearl onions, olive oil, salt, and pepper. Spoon the vegetable mixture into a lightly greased 13- x 9-inch baking pan; place the pan in the oven. Preheat the oven to 450°F, leaving the pan in the oven as it preheats. Bake the vegetable mixture until the squash is tender and browned, about 20 minutes.
2. While the vegetables bake, prepare the gnocchi according to the package directions, reserving 1 cup of the cooking water.
3. Remove the vegetable mixture from the oven. Stir in the gnocchi and the softened butter. (Be careful—the pan will be hot.) Gradually add up to 1 cup of the reserved cooking water, ¼ cup at a time, stirring until a slightly thick sauce begins to form. Stir in ¼ cup of the shredded cheese. Sprinkle top with remaining ¼ cup cheese. Divide the vegetable and dumpling mixture evenly among 4 bowls. Garnish with the chopped parsley, if desired, and serve immediately.
RAVIOLI WITH BUTTERNUT CREAM SAUCE
A creamy butternut squash, brown butter, and sage sauce livens up frozen cheese-filled ravioli. A quick visit under the broiler just before serving, and the end result is crispy perfection.
30 MINUTES • SERVES 6
1 (22-ounce) package frozen cheese ravioli (such as Celentano)
Butternut Squash Cream Sauce
2 tablespoons unsalted butter
12 sage leaves
3 ounces shredded 4-cheese Italian blend cheese (about ¾ cup)
Fresh sage leaves (optional)
1. Preheat the broiler.
2. Cook the ravioli according to the package directions, omitting salt and fat. Drain.
3. While the ravioli cooks, make the Butternut Squash Cream Sauce.
4. Divide the ravioli evenly among 6 greased shallow baking dishes. Spoon the cream sauce evenly over the ravioli in the dishes.
5. Melt the butter in a large nonstick skillet over medium-high. Add the sage; sauté 3 minutes or until the bubbles subside and the butter begins to brown. Drizzle the butter mixture evenly over the sauce. Sprinkle evenly with the cheese.
6. Place the dishes on a large rimmed baking sheet. Broil 3 minutes or until the cheese melts and begins to brown. Garnish with the sage leaves, if desired.
BUTTERNUT SQUASH CREAM SAUCE
½ cup chopped toasted walnuts
½ cup organic vegetable stock
3 ounces cream cheese (about 6 tablespoons)
1 tablespoon chopped fresh chives
2 garlic cloves, minced
½ teaspoon orange zest
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
1 (12-ounce) package frozen butternut squash puree, thawed
Process all the ingredients in a food processor until smooth. Makes about 2 ½ cups
CHICKEN BOG
A distant cousin of Low Country pilau, Chicken Bog highlights the best qualities of both chicken and rice. The chicken is juicy, and the rice absorbs the flavorful chicken juices and seasonings. In the best Southern rice preparations, the grains don’t stick together. Some people theorize that Chicken Bog gets its name because the chicken is bogged in rice.
30 MINUTES • SERVES 4
2 tablespoons olive oil
1 cup chopped yellow onion
1 cup chopped carrots (about 3 carrots)
2 teaspoons chopped garlic
1 ½ cups uncooked long-grain white rice
1 teaspoon table salt
¾ teaspoon freshly ground black pepper
4 cups chicken stock
1 (4-inch) piece Parmesan cheese rind
4 cups shredded rotisserie chicken (about 1 rotisserie chicken)
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1 ½ ounces Parmesan cheese, shaved (about ⅓ cup)
1. Heat the oil in a Dutch oven over medium-high. Add the onion and carrots, and cook, stirring occasionally, until beginning to soften, about 4 minutes. Add the garlic, rice, salt, and pepper, and cook until fragrant and the rice begins to toast, about 3 minutes.
2. Stir in the stock, and add the Parmesan rind; bring to a boil. Reduce heat to low. Cover and simmer until the rice is just cooked through, about 18 minutes. Uncover and discard the rind; stir in the chicken. Cook until the chicken is heated through, about 5 minutes.
3. Stir in the parsley and lemon juice just before serving, and top with the shaved Parmesan.
KITCHEN SECRET: SAY “CHEESE!”
After grating a fresh wedge of Parmesan cheese down to its rind, don’t toss it. Freeze the rind in a ziplock freezer bag. It will add rich flavor to simmering soups, stews, and sauces.
SAUSAGE, MUSHROOM, AND COLLARDS PASTA
Cooking the entire recipe in one pan—including the noodles—allows the pasta starch to thicken the cooking liquid, making a rich sauce without butter or cream. Be sure to use a large, high-sided skillet so you can easily simmer and stir the pasta. We paired the pasta with chicken sausage, mushrooms, red onion, and collard greens, but you can substitute other types of sausage and vegetables. Try different shapes of dried pasta such as ziti, fusilli, or even linguine. (Skip the thin spaghetti or angel hair pasta; a thicker noodle works best here.)
30 MINUTES • SERVES 4
2 teaspoons olive oil
12 ounces fully cooked sweet Italian-style chicken sausage (such as Al Fresco), cut into ¼-inch-thick slices
1 pound cremini mushrooms, sliced
4 cups unsalted chicken stock
½ teaspoon table salt
4 cups chopped, stemmed collard greens (about 3 ounces)
10 ounces uncooked penne pasta
1 cup thinly sliced red onion
1 tablespoon thinly sliced garlic
1 tablespoon red wine vinegar
½ teaspoon crushed red pepper
1. Heat the oil in a large, high-sided skillet over medium-high. Add the sausage and mushrooms; cook, stirring often, until browned, about 8 minutes.
2. Add the stock and the next 5 ingredients; bring to a boil. Cook, stirring constantly, until the pasta is al dente and the liquid is mostly absorbed, about 15 minutes.
3. Stir in the vinegar, and sprinkle with the crushed red pepper.
SALSA VERDE CORN CHIP PIE
Make this Texas Friday-night-football favorite your any-weeknight supper. It’s an easy on-the-go meal that can be eaten right out of the bag. Just heap the toppings inside.
30 MINUTES • SERVES 6
5 teaspoons olive oil
2 cups frozen whole kernel yellow corn, thawed
1 (9-ounce) package garlic pork sausage links, casings removed
1 medium-sized sweet onion, chopped
2 teaspoons chili powder
1 teaspoon ground cumin
1 (16-ounce) bottle salsa verde
2 (4.5-ounce) cans chopped green chiles
1 (16-ounce) can navy beans, drained and rinsed
2 tablespoons fresh lime juice
6 cups original flavor corn chips
4 ounces shredded pepper Jack cheese (about 1 cup)
Toppings: fresh cilantro leaves, sliced radishes, sliced avocado, lime wedges
1. Heat 1 tablespoon of the oil in a large skillet over medium. Add the corn to the oil; sauté in the oil 3 to 4 minutes or until the corn begins to char. Remove the corn from the skillet.
2. Increase heat to medium-high, and sauté the sausage 6 to 8 minutes or until browned. Remove from the skillet, and drain on paper towels.
3. Heat the remaining 2 teaspoons oil in the skillet over medium-high; sauté the onion in the oil 4 to 5 minutes or until tender. Stir in the chili powder and cumin; cook, stirring often, 2 to 3 minutes. Reduce heat to medium, and stir in the salsa, chiles, and sausage. Cook, stirring often, 7 to 8 minutes or until slightly thickened. Remove from heat; stir in the beans, lime juice, and corn.
4. Divide the chips evenly among 6 plates. Spoon the sausage mixture over the chips; top with half of the cheese. Serve with the toppings and the remaining cheese.
SKILLET SHRIMP CHILAQUILES
Crisp, freshly fried tortilla chips are the star of this dish, and they are so easy to make at home. Cool to room temperature, about 10 minutes. Then try not to eat them all before you make these tasty shrimp chilaquiles.
30 MINUTES • SERVES 4
Vegetable or canola oil
12 (6 ½-inch) corn tortillas
1 ½ teaspoons table salt
2 ½ cups green chile salsa
1 pound peeled and deveined raw medium shrimp
½ tablespoon ancho chile powder
2 ounces queso fresco (fresh Mexican cheese), crumbled (about ½ cup)
1 avocado, diced
¼ cup packed cilantro leaves
1. Preheat the oven to 400°F. Pour the oil to a depth of 2 inches in a Dutch oven; heat the oil over medium-high to 350°F. Stack the tortillas; cut the stack into quarters to create 48 tortilla wedges. Fry the wedges, 12 at a time, in the hot oil until lightly browned, about 1 ½ minutes per side. Quickly remove the tortilla chips from the oil, and drain on paper towels. Sprinkle the chips evenly with ¾ teaspoon of the salt. Cool to room temperature.
2. Arrange half of the chips in a 10-inch cast-iron skillet, and pour ½ cup salsa over the chips. Top with the remaining chips and 2 cups salsa. Cover the pan with heavy-duty aluminum foil, and bake 15 minutes.
3. While the chips bake, toss the shrimp with the ancho chile powder and the remaining ¾ teaspoon salt.
4. Remove the pan from the oven, and increase the oven temperature to broil. Remove and discard the foil. Arrange the shrimp on top of the tortilla mixture. Return to the oven, and broil just until the shrimp turn pink, 3 to 5 minutes.
5. Top with the queso fresco, avocado, and cilantro. Serve immediately.