Category: New recipes

How to Make ItStep 1Coat a 5- to 6-quart slow cooker with cooking spray; place chicken in bottom of slow cooker.Step 2Combine apricot preserves, mustard, Worcestershire sauce, 2 tablespoons habanero chile, 2 teaspoons vinegar, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and garlic in a bowl; stir with a whisk.

ByJulia LevyAugust 2017Fresh bread is what gives gazpacho its body, making it a more substantial summer entrée soup. Use bread from the bakery section for the best results (supermarket bread can be overly soft and sweet). A whole-grain sourdough, crusts removed, would be fantastic here, adding just enough tang to round out the other ingredients.

White balsamic vinegar, sweet and mild just like traditional balsamic, is ideal here because it’s light in color and won’t “muddy out” the salad. The salty, sharp bite of pecorino Romano is delicious here. You can also sub another hard grating cheese, such as Parmigiano-Reggiano or ricotta salata.

How to Make ItStep 1Preheat grill to medium (350°F to 400°F).Step 2Coat corn ears with cooking spray. Place 1 cup tomatoes, 1 tablespoon oil, and shallots in a bowl; toss to coat. Place tomato mixture in a grill basket. Add corn to grill; cook 6 minutes or until lightly charred, turning occasionally.

In this recipe, traditional Italian pesto takes a detour through the continent of Asia, swapping in peanuts for pine nuts, toasted sesame oil for olive oil, and miso and fish sauce for Parmesan. The resulting sauce is deeply savory and downright irresistible. Stir it into soba or rice noodles, swirl into noodle soups, add to stir-fries, drizzle onto hot dogs, or use as a condiment for grilled chicken thighs for an instant, rich umami boost

This is the kind of quick breakfast bowl that’s worth waking up for and enjoying again for lunch or dinner. We love the knife-and-fork tomato “steak,” similar to what you’d find on a traditional English breakfast plate, though topped here with a crispy panko-basil crumble. The same pan is used to cook the bacon, build the warm vinaigrette, and fry the eggs, making for quick clean up.

How to Make ItStep 1To prepare patties, preheat grill to medium-high (about 450°F).Step 2Heat oil in large nonstick skillet over medium. Add yellow onion; sauté 8 minutes or until deep golden-brown. Stir in garlic; cook 1 to 2 minutes or until fragrant. Remove pan from heat; let cool, and then chop onion mixture.

YieldServes 4 (serving size: about 2 cups rice mixture)Look for trinity blend (a mix of onion, bell pepper, and celery) with the prepared produce. Or make your own with 3/4 cup onion, 3/4 cup celery, and 1/2 cup bell pepper.Ingredients4 ounces chopped andouille sausage3 garlic cloves, chopped1 (8-oz.

Sweet peaches and tart green tomatoes gain depth from a bit of char on the grill, a simple yet surprisingly delicious side for grilled chicken thighs. Look for peaches that are still slightly firm; these will hold up better on the grill. If you can’t find green tomatoes, you can substitute slightly firm red tomatoes, though you may want to add a splash of balsamic or white wine vinegar for a touch more tang.

Step 1Bring blueberries, 2 tablespoons sugar, and 1 tablespoon water to a simmer in a small saucepan over medium-high; cook 8 minutes or until thickened. Stir in basil.Step 2Heat waffle iron to medium-high. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, and baking powder in a bowl.

This refreshing Southeast Asian salad, also called larb, is a great use for leftover burger patties; the crumbled beef develops the prized crispy bits in the pan and absorbs the sweet-and-sour dressing more quickly than fresh ground beef. Sriracha adds the perfect combo of vinegary punch and chile heat to the dressing and is a less fiery addition than the traditional handfuls of fresh chilies.

YieldServes 4 (serving size: white or yellow miso paste)Herby, garlicky, and briny, this easy food processor sauce is a loose combination of classic Italian salsa verde and Argentinian chimichurri. Use it to brighten up seared pork chops, grilled steak, or grilled chicken skewers.Ingredients1 cup coarsely chopped cilantro leaves and stems1/4 cup chopped green onions2 tablespoons drained capers1 garlic clove1/4 cup extra-virgin olive oil2 tablespoons water1 1/2 tablespoons red wine vinegar1/4 teaspoon kosher salt1/4 teaspoon crushed red pepperNutritional InformationCalories 126Fat 14gSatfat 2gUnsatfat 11gProtein 0.

Step 3Heat oil in a large oven-safe skillet over medium-high. Add mushrooms; cook 4 minutes or until lightly browned. Stir in 1 tablespoon thyme and salt; cook 2 minutes. Sprinkle flour over pan; cook 1 minute. Add milk; bring to a simmer. Add pasta, Gruyère cheese, and 1 ounce mozzarella cheese, stirring until cheese melts.

HomeRecipesSheet Pan Baked Tilapia with Roasted VegetablesYieldServes 4 (serving size: 1 fillet and about 1 cup vegetables)Arrange the fish and the broccoli-carrot mixture on the same pan for quick cleanup. Add lemon wedges and bring to the table for a gorgeous presentation.Ingredients1 tablespoon butter1 garlic clove, minced2 ounces whole-wheat sourdough bread, finely ground2.

How to Make ItStep 1Heat 3 tablespoons oil in a Dutch oven over medium. Add 1/2 cup onion, 2 garlic cloves, and 1/2 teaspoon salt; cook 3 minutes. Add red pepper flakes; cook 30 seconds. Add tomatoes, basil, sugar, 1/4 teaspoon black pepper, and oregano. Bring to a simmer; cook 1 hour, stirring occasionally, using a slotted spoon to break up tomatoes into smaller pieces.

We took our favorite elements of cheesy queso dip and loaded beef nachos and combined the two into one epic skillet nacho dip, a one-pan main that couldn’t be more fun to eat. It starts with a base of onion and jalapeño, followed by crumbled cooked beef patties, pinto beans, and two kinds of cheeses for a maximum melty factor.

How to Make ItStep 1Place potatoes and 2 tablespoons water in a microwave-safe dish; cover with plastic wrap. Microwave at high 5 minutes or until tender. Place potatoes on a paper towel-lined plate. Let stand 5 minutes.Step 2Heat 1 teaspoon oil in a cast-iron skillet over medium. Add ham; cook 8 minutes or until browned and crisp, stirring occasionally.

Fresh, crunchy, herby, juicy—this salad gets high marks for hitting all kinds of pleasure points. Feel free to use any types of tomatoes you find at your farmers market or in your own backyard garden; they’ll all taste great here. Allowing them to sit for a few minutes in the dressing releases some of their juices, making more a more flavorful salad.

Use this herby dip to anchor a tray of what we call Snack Dinner. Surround it with lots of fresh vegetable dippers, seasonal fruit, sliced cheese, olives, nuts, and a little meat.

YieldServes 4 (serving size: about 1 1/2 cups)The best part of this vegetable lasagna—aside from the flavor—is the low-cleanup: Vegetables take turns cooking in a single cast iron skillet, not several. A stovetop simmer quickly cooks the noodles through, so there& 39;s no need for a separate pot to boil them.