PANTRY & CONVENIENCE
Delicious, easy meals are always appreciated, especially when schedules are tight. A well-stocked cabinet packed with quality prepared foods is the busy cook’s tool kit for jump-starting flavor and saving time.
COCONUT-CORN CHOWDER WITH CHICKEN
Classic corn chowder gets an exotic boost with canned coconut milk in place of the usual cream. For the cilantro-skittish, basil, mint, or chives are delicious herb subs.
10 MINUTES • SERVES 6
3½ cups (½-inch) cubed medium-sized red potatoes (6 potatoes)
2 (14 ¾-ounce) cans cream-style corn
1 (13.5-ounce) can coconut milk
3 cups shredded rotisserie chicken
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
¼ cup chopped scallions
Fresh cilantro leaves, oyster crackers (optional)
1. Place the potatoes in a large microwave-safe bowl. Cover with plastic wrap; vent. Microwave at HIGH 3 minutes or until tender.
2. While the potatoes cook, combine the corn and the next 4 ingredients in a medium saucepan. Cook over medium 3 minutes or just until bubbly, stirring occasionally.
3. Stir the potatoes into the corn mixture. Bring to a boil; reduce heat, and simmer 2 minutes. Ladle the soup into 6 bowls; sprinkle evenly with the scallions. Sprinkle with the cilantro and serve with the oyster crackers, if desired.
CREAMY ROASTED RED BELL PEPPER SOUP
Quality jarred and canned ingredients help get this rich and delicious soup on the table in no time. It’s great with a side salad or slice of pizza.
10 MINUTES • SERVES 4
2 cups drained bottled roasted red bell peppers
1 cup organic vegetable stock
¼ teaspoon freshly ground black pepper, plus more for garnish
1 (15-ounce) can cannellini beans, drained and rinsed
4 ounces tub-style cream cheese with chives and onion (about ½ cup)
Place the first 4 ingredients in a blender or food processor; process until smooth. Pour into a medium saucepan. Bring to a simmer over medium-high, stirring occasionally. Add the cream cheese, stirring just until melted and smooth. Remove from heat. Serve immediately. Garnish with additional black pepper, if desired.
CHICKEN PAELLA
Converted rice is a speedy cook’s trick for getting hearty one-dish meals ready in a flash. This quick spin on the traditional rice dish of Valencia, Spain, gets a hint of smokiness from the smoked pimentón, or paprika.
10 MINUTES • SERVES 4
1 teaspoon olive oil
1 (8.8-ounce) pouch ready-to-serve precooked Spanish-style rice (such as Uncle Ben’s Ready Rice)
2 cups chopped cooked chicken
¼ cup coarsely chopped pimiento-stuffed olives
2 tablespoons water
½ teaspoon smoked paprika
1 (2-ounce) jar diced pimiento, drained
Heat the oil in a large nonstick skillet over medium-high. Add the rice and the next 4 ingredients; cook, stirring constantly, 3 to 4 minutes or until thoroughly heated. Stir in the pimiento just before serving.
GRILLED CHICKEN SAUSAGES WITH CARAWAY SLAW
Toasting the caraway seeds releases their aromatic oils and revs up the flavor of the colorful slaw in these updated hot dogs.
10 MINUTES • SERVES 4
1 (12-ounce) package apple-chicken sausage (such as Al Fresco)
4 (1.7-ounce) bakery-style hot dog buns
Caraway Slaw
1. Preheat the grill.
2. Place the sausages on a greased grill rack. Grill 6 minutes or until the sausages reach the desired degree of doneness, turning once. During the last minute of grilling, open the buns and place, cut sides down, on the grill rack. Toast 1 minute.
3. While the sausages cook, prepare the slaw.
4. Divide the sausages evenly among the buns. Top the sausages evenly with the slaw.
CARAWAY SLAW
1 teaspoon caraway seeds
1 tablespoon chopped fresh parsley
2 tablespoons light mayonnaise
2 teaspoons apple cider vinegar
½ teaspoon sugar
1 cup thinly sliced red cabbage
1 cup packaged angel hair slaw
Cook the caraway seeds in a small skillet over medium-high, stirring constantly, 1 to 2 minutes or until fragrant. Combine the seeds, parsley, and the next 3 ingredients in a medium bowl. Add the cabbage and slaw, tossing to coat. Cover and chill until ready to serve. Makes 2 cups
PASTA PUTTANESCA
Don’t let the anchovy paste in this favorite Italian sauce scare you. It adds a salty, meaty quality without any hint of fishiness.
10 MINUTES • SERVES 4
8 ounces uncooked angel hair pasta
Puttanesca Sauce
8 ounces Italian turkey sausage links (such as Jennie-O)
3 tablespoons fresh basil leaves
1. Cook the pasta according to the package directions, omitting salt and fat. Drain.
2. While the pasta cooks, make the Puttanesca Sauce. Remove the casings from the sausage. Heat a large nonstick skillet over medium-high. Add the sausage; cook 4 minutes or until browned, stirring to crumble. Drain, if necessary. Add the Puttanesca Sauce and the pasta to the pan, tossing to coat.
3. Divide the pasta evenly among each of 4 plates. Top the pasta evenly with the basil.
PUTTANESCA SAUCE
1 (24-ounce) jar fire-roasted tomato-and-garlic pasta sauce (such as Classico)
⅓ cup coarsely chopped pitted kalamata olives
1 teaspoon anchovy paste
½ teaspoon crushed red pepper
Combine all the ingredients in a medium saucepan. Bring to a boil over medium-high, stirring often. Reduce heat, and simmer 3 minutes. Makes about 3 cups
PREP & FORGET
HONEY MUSTARD–GLAZED HAM
A holiday favorite just got easier—and frees up valuable oven space—thanks to your slow cooker. Put savory Honey Mustard–Glazed Ham on your menu. With minimum ingredients and delicious flavor, this ham won’t disappoint.
10-MINUTE PREP! • 8 HOURS 10 MINUTES • SERVES 8 TO 10
1 (7- to 7 ½-pound) fully cooked, bone-in ham
¾ cup firmly packed light brown sugar
¾ cup honey
½ cup Dijon mustard
¼ cup apple juice
Orange wedges, red grapes, fresh flat-leaf parsley sprigs
1. Remove the skin and excess fat from the ham. Score the fat on the ham, 1-inch apart, in a diamond pattern. Place the ham in a 6-quart oval-shaped slow cooker.
2. Stir together the brown sugar and the next 3 ingredients in a small bowl. Brush the brown sugar mixture over the ham. Cover and cook on LOW 8 hours or until a meat thermometer registers 140°F. Garnish, if desired.
CRISPY SCALLOPS WITH CHILE-GINGER SNAP PEAS
Panko—or Japanese-style breadcrumbs—gives these succulent scallops a light, crispy crust and a delightful crunch. Look for panko on the baking aisle along with other varieties of breadcrumbs or in the international section of your supermarket.
10 MINUTES • SERVES 4
1 ½ pounds drypacked large sea scallops (about 12)
½ cup panko (Japanese-style breadcrumbs)
2 teaspoons reduced-sodium soy sauce
1 teaspoon curry powder
2 teaspoons canola oil
Lime wedges
1. Pat the scallops dry with paper towels. Place the panko in a shallow dish.
2. Toss the scallops with the soy sauce in a medium bowl; sprinkle evenly with the curry powder. Dredge in the panko.
3. Heat the oil in a large nonstick skillet over medium-high. Add the scallops to the pan; cook 2 to 3 minutes on each side or until browned. Serve with the lime wedges.
CHILE-GINGER SNAP PEAS
10 MINUTES • SERVES 4
3 tablespoons water
½ teaspoon grated fresh ginger
½ teaspoon chile paste with garlic (such as sambal oelek)
⅛ teaspoon table salt
1 (8-ounce) package fresh sugar snap peas
1. Whisk together the 3 tablespoons water and the next 3 ingredients in a small bowl.
2. Heat a large nonstick skillet over medium-high. Add the sugar snap peas, and cook, stirring constantly, 1 minute. Add the water mixture to the pan, tossing to coat the peas. Cook 2 minutes or until the sugar snap peas are crisp-tender.
HORSERADISH-DILL SALMON
The essence of horseradish in this creamy sauce wakes up the flavor of the fish, which has a medium-firm flesh and rich flavor. Prepared horseradish is grated fresh horseradish root preserved in vinegar. It can be kept refrigerated for several months or until it begins to darken.
10 MINUTES • SERVES 4
4 (6-ounce) salmon fillets (1-inch thick)
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
2 tablespoons fat-free sour cream
2 tablespoons light mayonnaise
1 tablespoon prepared horseradish
1 tablespoon chopped fresh dill
1 tablespoon chopped drained capers
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1. Sprinkle the fillets evenly with the salt and pepper.
2. Heat a large nonstick skillet over medium-high. Add the fillets to the pan; cook 3 to 4 minutes on each side or until desired degree of doneness.
3. While the fillets cook, combine the sour cream and the next 6 ingredients in a small bowl. Spoon 2 tablespoons sauce over each fillet.
CHICKEN-APPLE-CHEDDAR SANDWICHES
Shards of crisp apple and sliced Cheddar cheese balance sweet and sharp in this flavorful chicken sandwich. Have the deli shave the chicken into paper-thin slices.
10 MINUTES • SERVES 6
4 (1.5-ounce) frozen focaccia rolls with Asiago and Parmesan cheese
Basil Mayo
6 ounces shaved deli maple-glazed roasted chicken breast (such as Boar’s Head)
1 medium Granny Smith apple, thinly sliced
4 (0.7-ounce) slices sharp Cheddar cheese
1. Bake the focaccia according to the package directions. Cut the rolls horizontally in half.
2. Make the Basil Mayo. Spread about 1 tablespoon Basil Mayo evenly over the cut sides of the roll halves.
3. Layer the roll bottoms evenly with the chicken and apple; top with the cheese and roll tops.
BASIL MAYO
¼ cup mayonnaise
1 ½ tablespoons chopped fresh basil
1 teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl. Makes ⅓ cup
CHICKEN-AND-WILD RICE SALAD
Wild rice can take 45 minutes to cook, but this quick version uses a convenient pouch of cooked rice, so you can prepare this comforting classic from start to finish in minimal time.
20 MINUTES • SERVES 6
1 cup toasted chopped pecans
3 tablespoons soy sauce
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
1 (8.5-ounce) pouch ready-to-serve whole-grain brown and wild rice mix
3 cups shredded cooked chicken
1 cup diced red bell pepper
1 cup coarsely chopped watercress
¼ cup minced scallions
Freshly ground black pepper (optional)
1. Preheat the oven to 350°F. Bake the pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through.
2. Whisk together the soy sauce, vinegar, and sesame oil in a large bowl.
3. Prepare the brown and wild rice mix according to the package directions. Stir the chicken, the next 3 ingredients, the pecans, and the rice into the soy sauce mixture. Sprinkle with the black pepper, if desired.
SESAME-CHICKEN GARDEN SALAD
Dress a double batch of this light but satisfying dinner with the sesame dressing. The flavors get even better overnight in the fridge, and leftovers make a gourmet on-the-go lunch.
20 MINUTES • SERVES 4
½ cup sesame dressing
2 tablespoons fresh lime juice
¼ teaspoon crushed red pepper
1 (6-ounce) package regular baby or French baby carrots, thinly sliced lengthwise
1 (4-ounce) package fresh sugar snap peas, halved lengthwise
½ English cucumber, thinly sliced into half moons
3 radishes, thinly sliced
2 boneless skinless rotisserie chicken breasts, sliced
⅓ cup fresh cilantro leaves
2 tablespoons toasted sesame seeds
1. Whisk together the first 3 ingredients; reserve 3 tablespoons.
2. Cook the carrots in boiling salted water to cover 2 to 3 minutes or until crisp-tender. Add the peas; cook 2 more minutes, and drain. Plunge into ice water to stop the cooking process; drain.
3. Toss together the dressing, carrot mixture, cucumber, and radishes. Top with the chicken and cilantro. Drizzle with the reserved 3 tablespoons dressing. Sprinkle with the sesame seeds. Serve immediately, or refrigerate up to 2 days.
ROASTED RED PEPPER SANDWICHES
Prepare these sandwiches up to 6 hours ahead. For a heartier option, add turkey, chicken, or prosciutto.
20 MINUTES • SERVES 4
1 (16.5-ounce) jar roasted red bell peppers, drained
2 garlic cloves, minced
1 (11-inch) loaf ciabatta or focaccia bread, sliced horizontally
1 cup (7 ounces) refrigerated olive tapenade
1 (8-ounce) container goat cheese
1 ½ cups arugula
Olive oil (optional)
1. Toss together the red peppers and garlic in a bowl.
2. Spread the cut side of the top half of the bread evenly with the tapenade; spread the cut side of the bottom half evenly with the goat cheese. Layer the red pepper mixture and arugula over the goat cheese. Drizzle with the olive oil, if desired. Place the top half of the bread, tapenade side down, onto the red pepper and arugula layers. Cut into 4 pieces.
CHICKEN-AND-BLACK BEAN CHIMICHANGAS
Upgrade your burritos by crisping them in a skillet, instead of deep frying in oil, to make this cantina classic.
20 MINUTES • SERVES 4
1 pound shredded rotisserie chicken
1 (15-ounce) can black beans, drained and rinsed
1 (4-ounce) can mild chopped green chiles
¼ cup salsa verde
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
¼ cup chopped fresh cilantro
4 (10-inch) flour tortillas
4 ounces shredded Monterey Jack cheese (about 1 cup)
⅓ cup canola oil
Toppings: guacamole, sour cream, chopped tomatoes
1. Stir together the first 7 ingredients in a large bowl. Divide the chicken mixture among the tortillas, placing the mixture just below the center of each tortilla. Sprinkle with the cheese. Fold the sides of the tortilla over the filling, and roll up.
2. Heat the oil in a large skillet over medium-high. Fry the chimichangas, in 2 batches, in hot oil 3 to 4 minutes on each side or until browned and crispy. Drain on paper towels. Serve with desired toppings.
SMOKED PAPRIKA SALMON SLIDERS
These small sandwiches pack incredible flavor—and it’s all about the rub. You don’t need to fire up the grill to get that smoky backyard barbecue flavor because smoked paprika adds that kick.
20 MINUTES • SERVES 6
Smoked Paprika Rub
3 (6-ounce) salmon fillets (1-inch thick)
1 (15-ounce) package slider buns or dinner rolls
2 tablespoons mayonnaise
½ cup packed arugula or mixed baby salad greens
1. Preheat the broiler.
2. Make the Smoked Paprika Rub; rub over the tops of the fillets, reserving ½ teaspoon. Place the salmon on a broiler pan coated with cooking spray. Broil 10 minutes or until desired degree of doneness. Let cool 5 minutes.
3. While the salmon cools, reduce the oven temperature to 425°F. Heat the rolls according to the package directions. Combine the mayonnaise and reserved ½ teaspoon rub; spread evenly onto the cut sides of the rolls.
4. Remove the skin from the salmon, and cut each fillet in half crosswise. Place the salmon on the roll bottoms. Top with the arugula and roll tops.
NOTE: We tested with Pepperidge Farm dinner rolls.
SMOKED PAPRIKA RUB
1 tablespoon smoked paprika
1 tablespoon brown sugar
1 teaspoon orange zest
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
Combine all the ingredients in a small bowl. Makes 2 ½ tablespoons
SHRIMP NOODLE BOWL
Flavor-packed and filling, this hearty bowl is company-worthy and easy to double or triple. Napa cabbage has a tender texture that wilts to silky perfection atop the soup.
20 MINUTES • SERVES 1
1 (3-ounce) package Oriental-flavored ramen noodle soup mix
2 cups water
1 scallion, chopped
2 tablespoons chopped fresh cilantro
½ cup fresh snow peas, trimmed
6 peeled and deveined medium-sized raw shrimp (26/30 count)
¼ cup shredded napa cabbage
1 to 2 tablespoons chopped peanuts
Stir together the flavor packet from the ramen noodle soup mix, 2 cups water, scallion, and cilantro in a medium saucepan. Bring to a boil; add the noodles and snow peas. Cook 1 minute, and stir in the shrimp. Cook 2 minutes. Transfer to a bowl, and top with the cabbage and peanuts.
NOTE: You can substitute ½ cup chopped cooked chicken for the shrimp.
GARDEN TOMATO SAUCE OVER PASTA
We love this sauce as a meatless meal over hearty pasta. Or try it in lasagna or layered in a meatball sub.
20 MINUTES • MAKES ABOUT 3 CUPS
1 tablespoon olive oil
1 onion, diced (about 1 cup)
1 garlic clove, minced
1 (28-ounce) can Italian-seasoned diced tomatoes
¼ teaspoon freshly ground black pepper
¼ cup dry red wine
3 tablespoons chopped fresh oregano or marjoram
Hot cooked pasta
Fresh oregano leaves (optional)
Shaved Parmesan cheese
1. Heat the oil in a Dutch oven over medium-high. Add the onion; cook, stirring often, 3 minutes or until tender. Add the garlic; cook, stirring constantly, 1 minute. Add the tomatoes and pepper. Cook, stirring often, 2 to 3 minutes or until the tomatoes start to release their juices. Add the wine, and cook, stirring occasionally, 5 to 8 minutes or until almost all the liquid has evaporated.
2. Remove from heat, and stir in the chopped oregano. Serve the sauce over the hot cooked pasta. Garnish with the oregano leaves, if desired. Top with the Parmesan cheese.
NOTE: Store the sauce in an airtight container in the refrigerator up to 1 week, or freeze up to 1 month.
ORANGE-GLAZED TURKEY WITH CRANBERRY RICE
Celebrate the festive flavors and seasonal fruit of Thanksgiving any time of year. Orange-scented dried cranberries stud quick-cooking rice that accompanies pan-fried turkey cutlets.
20 MINUTES • SERVES 4
1 (8.8-ounce) pouch ready-to-serve precooked brown rice
½ cup orange-flavored dried sweetened cranberries (such as Craisins)
2 tablespoons chopped toasted pecans
⅜ teaspoon table salt
1 ½ pounds turkey cutlets (about 12 cutlets)
2 tablespoons unsalted butter
⅓ cup low-sugar orange marmalade
Cooked haricots verts (optional)
1. Prepare the rice in the microwave according to the package directions. Place the cranberries in a medium bowl. Pour the hot rice over the cranberries; let stand 1 minute. Stir the pecans and ⅛ teaspoon of the salt into the rice mixture; cover and keep warm.
2. Sprinkle the turkey cutlets evenly with ⅛ teaspoon salt. Heat a large nonstick skillet over medium-high. Add 1 tablespoon of the butter.
3. Add the cutlets to the pan, salted sides down. Cook 1 minute and sprinkle the tops of cutlets with the remaining ⅛ teaspoon salt. Turn the cutlets and add the remaining tablespoon butter to the pan; cook 1 minute. Transfer the turkey to a platter. Remove the pan from heat; add the marmalade to the hot pan, and stir 30 seconds. Return the turkey and accumulated juices to the pan, turning to coat the cutlets.
4. Spoon the rice mixture onto 4 plates. Top the rice mixture with the turkey cutlets; spoon the sauce over the cutlets. Serve with haricots verts, if desired.
TURKEY CUTLETS WITH LEMON-CAPER SAUCE
If you can’t find turkey cutlets, buy turkey breasts and slice them in half.
20 MINUTES • SERVES 4
⅓ cup all-purpose flour
½ teaspoon salt
½ teaspoon freshly ground black pepper
1 pound turkey cutlets
3 tablespoons butter
1 tablespoon olive oil
½ cup dry white wine
3 tablespoons fresh lemon juice
2 garlic cloves, minced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons drained capers
Lemon wedges, chopped fresh flat-leaf parsley (optional)
1. Combine the flour, salt, and pepper; dredge the turkey in the mixture.
2. Melt 2 tablespoons of the butter with the oil in a large skillet over medium-high; add the turkey, and cook, in batches, 1 ½ minutes on each side or until golden. Transfer to a serving dish, and keep warm.
3. Add the white wine, lemon juice, and remaining 1 tablespoon butter to the skillet, stirring to loosen particles from the bottom of the skillet. Cook 2 minutes or just until thoroughly heated.
4. Stir in the garlic, parsley, and capers; spoon over the turkey. Garnish with the lemon wedges and parsley, if desired. Serve immediately.
KITCHEN SECRET: BRING OUT YOUR DREGS!
Need a little wine for a recipe, but don’t want to open a bottle? Save the leftover wine from unfinished bottles by pouring it into ice cube trays and freezing. Pop out the wine cubes and store in a ziplock bag in the freezer. One standard ice cube equals 1 ounce liquid.
CRUNCHY PAN-FRIED CHICKEN
A mix of cornmeal and breadcrumbs gives this fried chicken recipe a crisp bite while keeping the inside of the meat juicy. This crispy coating is also terrific on skinned and boned chicken thighs or pork chops.
20 MINUTES • SERVES 4
½ cup self-rising cornmeal mix
½ cup seasoned fine, dry breadcrumbs
½ teaspoon freshly ground black pepper
4 skinned and boned chicken breasts
1 large egg, beaten
¼ cup vegetable oil
1. Combine the first 3 ingredients in a shallow dish. Dip the chicken in the egg, and dredge in the cornmeal mixture.
2. Heat the oil in a large skillet over medium-high. Add the chicken to the pan and cook 3 to 5 minutes on each side or until done.
BEEF FAJITAS WITH PICO DE GALLO
Fajita seasoning makes flank steaks flavorful. Simply grill the meat and serve it with tortillas, shredded cheese, pico de gallo, and sour cream—all available ready-to-serve from your grocery store.
20 MINUTES • SERVES 6
3 tablespoons fajita seasoning
2 (1-pound) flank steaks
12 (6-inch) flour tortillas, warmed
Shredded Cheddar cheese
1 (8-ounce) container pico de gallo
Lime wedges, fresh cilantro sprigs, sour cream (optional)
1. Sprinkle the fajita seasoning on the steaks in a shallow dish. Preheat a two-sided contact indoor electric grill on HIGH according to manufacturer’s instructions. Place the steaks on the grill rack, close the lid, and grill 10 minutes (medium-rare) or to desired degree of doneness. Remove the steaks, and let stand 5 minutes.
2. Cut the steaks diagonally across the grain into very thin slices, and serve with the tortillas, cheese, and pico de gallo. Garnish with the lime wedges and cilantro, if desired.
NOTE: When using an outdoor gas or charcoal grill, grill the steaks, covered with the grill lid, over medium-high (350° to 400°F) for 8 minutes. Turn and grill 5 more minutes or to desired degree of doneness. Proceed as directed.
ROASTED SALMON WITH LEMON AND DILL
Light and healthy, salmon’s richness is tempered with bright lemon and fresh dill. A dose of lemon pepper seasoning blend ups the flavor ante with the shake of a bottle. You can make an easy side with more pantry and freezer staples.
20 MINUTES • SERVES 4
4 (6-ounce) salmon fillets
2 teaspoons lemon pepper seasoning (such as McCormick)
8 fresh dill sprigs
4 lemon slices, halved
1. Preheat the oven to 425°F. Place the salmon fillets on a lightly greased rack on an aluminum foil-lined jelly-roll pan; sprinkle with the lemon pepper seasoning. Place 2 dill sprigs and 2 lemon halves on each fillet.
2. Bake 15 to 20 minutes or just until the fish flakes with a fork.
EASY SIDE: Cook 2 (8.8-ounce) pouches ready-to-serve basmati rice according to the package directions. Stir in 1 cup frozen sweet peas, thawed; ¼ cup chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh mint; and salt and pepper to taste.
MIX ’N’ MATCH SPRING PASTA TOSS
Using a mix of different shapes of pasta? Add any larger, thicker shapes to the pot 2 to 3 minutes before the smaller pasta. Feel free to veer from the recipe and use up any vegetables that you have on hand. Try swapping out green beans or broccoli for the sugar snaps or ½ cup chopped red bell pepper for the jarred pimiento.
20 MINUTES • SERVES 6
3 cups uncooked penne, farfalle, or rotini pasta
2 cups shredded cooked chicken
1 ½ cups fresh sugar snap peas, cut into ½-inch pieces
1 cup matchstick-cut carrots
1 (4-ounce) jar diced pimiento, drained
1 cup diced cucumber
3 scallions, sliced
½ cup sliced radishes
½ cup bottled Greek dressing
1 tablespoon fresh lemon juice
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
Fresh dill sprigs, fresh flat-leaf parsley leaves (optional)
1. Cook the pasta according to the package directions for al dente. Add the chicken and the next 3 ingredients, and cook, stirring often, 1 minute. Drain and place in a large bowl.
2. Stir the cucumber and the next 6 ingredients into the hot pasta mixture until blended. Serve immediately, or cover and chill up to 48 hours. Garnish with the dill sprigs and parsley leaves, if desired.
WHITE LIGHTNING CHICKEN CHILI
This chili gets its name because it takes only 30 minutes from start to finish to get this one-dish meal to the table. Don’t drain the chopped green chiles or navy beans. Serve the chili with cornbread.
30 MINUTES • MAKES 11 ½ CUPS
2 tablespoons olive oil
1 large sweet onion, diced
2 garlic cloves, minced
4 cups shredded cooked chicken
2 (14 ½-ounce) cans chicken stock
2 (4.5-ounce) cans chopped green chiles
1 (1.25-ounce) package white chicken chili seasoning mix
3 (16-ounce) cans navy beans
Toppings: sour cream, shredded Monterey Jack cheese, fresh cilantro leaves
1. Heat the oil in a large Dutch oven over medium-high. Add the onion and garlic to the pan; cook, stirring often, 5 minutes or until the onion is tender. Stir in the chicken, the next 3 ingredients, and 2 cans of the navy beans. Coarsely mash the remaining can of navy beans, and stir into the chicken mixture.
2. Bring to a boil, stirring often; cover, reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes. While the chili simmers, make the Avocado-Mango Salsa. Serve the chili with the Salsa and desired toppings.
AVOCADO-MANGO SALSA
1 large avocado, cubed
1 cup diced fresh mango
⅓ cup diced red onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
Stir together the avocado, mango, red onion, cilantro, and lime juice. Makes about 2 cups
BRISKET AND RICE NOODLES WITH PINEAPPLE SALSA
Pulled pork or cooked shrimp can stand in for the ’cue joint brisket in this light and refreshing one-bowl meal.
30 MINUTES • SERVES 4
8 cups water
1 tablespoon table salt
½ (8.8-ounce) package thin rice noodles
½ fresh pineapple, peeled, cored, and finely chopped
1 ½ small kirby cucumbers, seeded and sliced
⅓ cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 ½ tablespoons seasoned rice wine vinegar
½ teaspoon table salt
¼ teaspoon freshly ground black pepper
3 tablespoons hoisin sauce
2 tablespoons roasted peanut oil
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon Sriracha chili sauce
2 tablespoons water
4 cups shredded romaine lettuce
1 pound warm shredded smoked beef brisket
½ cup sliced pickled Peppadew peppers
½ cup assorted fresh mint, basil, and cilantro leaves and sprigs
1. Place the 8 cups water and 1 tablespoon table salt in a large microwave-safe glass bowl. Microwave at HIGH 2 minutes. Submerge the noodles in the water; let stand 20 minutes or until tender. Drain.
2. While the noodles stand, toss together the pineapple and the next 6 ingredients.
3. Whisk together the hoisin sauce, the next 4 ingredients, and 2 tablespoons water. Combine the drained noodles and 2 tablespoons hoisin sauce mixture in a medium bowl, tossing to coat.
4. Divide the lettuce among 4 bowls. Top with the noodles, pineapple mixture, brisket, and peppers. Drizzle with the desired amount of the remaining hoisin mixture. Sprinkle with the herbs, and serve immediately.
ROASTED GULF SHRIMP WITH ROMESCO
This recipe requires almost no effort for maximum reward. Just 10 minutes in the oven plus our special sauce equals tender, juicy shrimp with a kick.
30 MINUTES • SERVES 4 TO 6
1 ½ pounds peeled and deveined large raw shrimp
1 tablespoon olive oil
1 teaspoon table salt
½ teaspoon freshly ground black pepper
Parchment paper
1 (12-ounce) jar roasted red bell peppers, drained
¼ cup slivered toasted almonds
2 garlic cloves
2 tablespoons extra-virgin olive oil
1 ½ tablespoons red wine vinegar
1 tablespoon fresh lemon juice
Chopped fresh flat-leaf parsley, sliced fresh chives (optional)
1. Preheat the oven to 425°F. Toss together the shrimp and the next 3 ingredients in a large bowl. Place the shrimp in a single layer in a parchment paper-lined jelly-roll pan.
2. Process the roasted peppers, almonds, garlic, olive oil, red wine vinegar, and lemon juice in a blender until smooth. Drizzle ½ cup sauce over the shrimp.
3. Roast 10 minutes or until the shrimp turn pink. Serve immediately with the remaining sauce. Garnish with the parsley and chives, if desired.
BAJA FISH TOSTADAS WITH PICO DE GALLO SLAW
A coastal classic is simplified and lightened by losing the breading on the fish. The slaw adds a welcome crunch.
30 MINUTES • SERVES 4
4 (6-inch) corn tortillas
Cooking spray
Pico de Gallo Slaw
4 (6-ounce) tilapia fillets
¼ teaspoon table salt
¼ teaspoon freshly ground black pepper
½ cup refrigerated guacamole (such as Wholly)
2 tablespoons chopped fresh cilantro
1. Preheat the oven to 400°F.
2. Coat both sides of the corn tortillas with the cooking spray. Place the tortillas directly on an oven rack placed in the center of the oven. Bake 5 minutes; turn the tortillas with tongs, and bake an additional 5 minutes or until crispy. Remove from the oven with tongs, and place on paper towels.
3. While the tortillas bake, make the Pico de Gallo Slaw.
4. Preheat the grill to medium (350° to 450°F).
5. Coat both sides of the fish with the cooking spray. Sprinkle the fish with the salt and pepper. Place the fish on a greased grill rack; grill, covered, 4 minutes on each side or until desired degree of doneness. Using 2 forks, break the fish into large chunks.
6. Place 1 tortilla on each of 4 plates. Spread 2 tablespoons guacamole on each tortilla; spoon the Pico de Gallo Slaw evenly over the guacamole. Divide the fish evenly among the tortillas, and sprinkle with the cilantro.
PICO DE GALLO SLAW
1 ½ cups packaged shredded iceberg lettuce
1 ½ cups packaged 3-color deli coleslaw (such as Fresh Express)
1 cup fresh pico de gallo
⅓ cup light lime vinaigrette (such as Newman’s Own)
Combine all the ingredients in a medium bowl; toss well. Makes about 4 cups
TUNA CROQUETTES
A tangy avocado-buttermilk sauce gives these simple croquettes fresh appeal. Serve them with lettuce or on soft hamburger buns.
30 MINUTES • SERVES 8
1 lime
½ cup mayonnaise
½ cup chopped fresh cilantro or flat-leaf parsley
1 avocado, mashed
5 tablespoons buttermilk
¼ teaspoon table salt
1 tablespoon water
3 (5-ounce) cans solid white tuna in water, drained
1 large egg, lightly beaten
⅓ cup sliced scallions
1 ¼ cups seasoned panko (Japanese-style breadcrumbs)
¼ cup (2 ounces) unsalted butter
Butter lettuce leaves
1. Preheat the oven to 350°F. Grate the zest from the lime to equal 2 teaspoons. Cut the lime in half; squeeze the juice from the lime to equal 5 teaspoons.
2. Process ¼ cup of the mayonnaise, ¼ cup of the cilantro, the next 3 ingredients, the water, and 3 teaspoons of the lime juice in a food processor until smooth.
3. Stir together the tuna, the next 2 ingredients, the lime zest, and the remaining ¼ cup mayonnaise, ¼ cup cilantro, and 2 teaspoons lime juice. Gently stir in ⅔ cup of the panko. Shape the mixture into 8 (2-inch-wide) patties. Dredge in the remaining panko.
4. Melt the butter in a large nonstick ovenproof skillet over medium; add the patties to the pan, and cook 3 to 4 minutes on each side or until browned. Transfer to the oven.
5. Bake 10 minutes. Serve over the lettuce with the avocado mixture.