College Cooking

I was recently talking to a friend whose college-aged daughter will be living in a suite with a kitchen next year, and I recalled putting together a blog entry of recipes with not too many ingredients. When I was cooking for myself in college, I didn't have a ton of spices and it could be tough to buy small amounts of whatever ingredient I needed, so recipes that didn't call for 27 different things was a big plus. In addition, we didn't have a lot of fancy supplies and equipment: a basic oven and stovetop, a couple of saucepans, a 9x13" baking dish, and a cookie sheet or two. Combine that with minimal cooking skills and even more minimal time to cook for myself, and I was pretty limited in the recipes that would work for me. 

So I've put together a consolidated and updated collection of recipes for college students - or anyone else - who's trying to cook with limited ingredients, skills, and time. I've included main dishes, vegetables, salads, a bread recipe (no mixer needed and no kneading!), and of course (because I remember college) several dessert recipes (no mixer or fancy pans needed). 

Before we begin, I have a few helpful tips for the less experienced cook:

1) Know a little bit about food safety. Always wash your hands before (and after) handling food, keep raw foods separate from cooked ones (and thoroughly scrub utensils like knives and cutting boards when switching from raw to cooked items or from meats to vegetables), refrigerate leftovers promptly, rinse fruits and vegetables (even if you're going to peel them), and cook foods to a safe temperature. 

2) Speaking of cooking to a safe temperature, meat like chicken and pork varies in cook time based on how thick an individual piece is, so if you can, invest in an instant read meat thermometer (this one is less than 6 bucks at Target). Print out a chart of safe internal temperatures for various foods (like this one) and stick it on your refrigerator or inside your pantry door for easy reference. If you don't have a food thermometer, cut into the thickest part of the meat to check for done-ness. If the juices that run out are cloudy, it's not quite done yet. 

3) If you invest in only one good piece of kitchen equipment, get a good quality, sharp knife. Not only is a dull knife frustrating and difficult to use, it's much more likely to slip and cause a serious injury.

4)  Many recipes call for adding salt, pepper, and other seasonings "to taste." But "to taste" is tricky when seasoning meat, since you can't taste it before it's cooked. I think about how much I would put on my individual serving and multiply it by the number of servings in the recipe. Make a mental note if the finished dish is over- or under-seasoned and adjust for the next recipe. You'll be surprised at how quickly you get a feel for "to taste"!

5) When cooking ground beef, always drain the fat off after browning. Ground beef generally comes as 70%, 80%, 85%, or 90% lean. The lower numbers (higher fat content) are often cheaper, but you need to be sure to drain the fat well, or the dish will taste greasy. I save the foam tray the meat came in and pour the fat into it, holding the meat in the pan with the spoon or the pot lid. Once the fat solidifies, you can pour the remaining liquid down the sink and throw the tray and fat into the trash. Never pour fat down the drain! It will clog your sink. And don't pour hot fat into the trash, as it could melt a hole in the bag.

6) For the most part, cooking (unlike baking) is very forgiving in terms of relative amounts and even types of ingredients. For example, if you love beans, go ahead and add a second can of kidney beans to the Sausage with Red Beans and Rice recipe below. If you can't stand corn but will happily eat peas and carrots, use those in the Cottage Pie Recipe - and if Tex-Mex is your preferred flavor profile, add taco seasoning to your beef and stir some salsa into the potatoes. Or if you got a bunch of ground turkey on sale, try substituting that for ground beef in pretty much anything. It's a good idea to try a recipe as written the first time you make it, but once you have a feel for how everything works together, start to experiment. 

One more note - most of these recipes can be cut in half with no change to the cooking times.

Happy cooking!

Salsa Chicken

4 chicken breast halves
1 packet taco seasoning
1 cup salsa (mild, medium or hot)
1 cup shredded cheddar (or pizza cheese)
2 tablespoons sour cream (optional)

Preheat oven to 375 degrees. Place chicken breasts in a lightly greased 9x13" baking pan. Sprinkle with about half the taco seasoning, then flip and sprinkle the other side with the remaining seasoning. Pour salsa over the top. Bake for 25 to 35 minutes, until chicken is tender and juicy and juices run clear when you poke the chicken with a fork. (If you have a meat thermometer, the internal temperature should be 165 degrees.) Sprinkle evenly with cheese and return to oven for 3-5 minutes, until cheese is melted and bubbly. Top with sour cream, if desired. 

Mushroom Pork Chops

4 boneless pork chops
salt and pepper, to taste
pinch garlic salt
1 teaspoon olive or vegetable oil
1/2 cup frozen chopped onion (or 1 small onion, diced)
1/2 pound fresh mushrooms, sliced
1 (10.75-oz) can condensed cream of mushroom soup

Sprinkle chops with salt, pepper, and garlic salt. In a large skillet over medium-high heat, heat the oil for a few minutes, then add the chops and cook for several minutes, until browned, then flip and brown the other side. Add the onions and mushrooms and cook for another minute or two. Pour the soup over the meat, then cover and reduce heat to medium-low and simmer for 20-30 minutes, or until chops are cooked through. (If you have a meat thermometer, the internal temperature should be 145 degrees.)  

 

Parmesan Crusted White Fish

3/4 cup grated Parmesan
2 teaspoons paprika (I like smoked paprika)
1 tablespoon chopped fresh parsley (or a generous sprinkle of dried parsley flakes)
salt and pepper, to taste 
4 fresh white fish filets (cod, haddock, or tilapia)
olive oil

Preheat oven to 400 degrees. Line a 9x13" pan or cookie sheet with raised sides with nonstick foil. Mix together Parmesan, paprika, parsley, salt, and pepper in the lined pan. Using your fingers or a pastry brush, coat the fish filets with oil and press into the parmesan mixture on both sides. Bake for 10-12 minutes, until fish flakes easily with a fork (thicker fillets will take longer). 

Chili Mac

1 pound ground beef 
2 teaspoons chili powder
1-1/2 cups water
1 (15-oz) can kidney beans (dark or light), drained and rinsed 
1 (15-oz) can tomato sauce
1 cup chunky salsa
3/4 cup elbow macaroni (uncooked)
1 cup shredded cheese (cheddar, pepper jack, pizza cheese, etc.)

Heat a large saucepan over medium-high heat and crumble ground beef into it, then sprinkle with chili powder. Cook, stirring occasionally and breaking up large clumps of meat, until well-browned and no pink is visible. Drain and discard fat.  Add water, beans, tomato sauce, salsa, and uncooked noodles, and mix well. Allow to come to a boil, then reduce heat to low, cover, and simmer for 15 minutes, stirring once in the middle of cooking. Serve topped with cheese. 

Cheeseburger Pie

1 lb ground beef
1 large onion, chopped (or 1 cup frozen onion)
1/2 teaspoon salt
1 cup shredded cheddar (or pizza) cheese
1/2 cup Bisquick baking mix (or pancake mix)
1 cup milk
2 eggs

Preheat oven to 400. Brown beef and onion in a skillet over medium heat; drain. Stir in salt. Spray a 9-inch pie plate or 8x8-inch baking dish with cooking spray and spread meat in plate. Sprinkle with cheese. In a small bowl, whisk together remaining ingredients and pour into pie plate. Bake for 25 minutes.

Caprese Chicken

3 chicken breasts
2 Roma tomatoes, sliced
1 cup shredded mozzarella
1/2 cup balsamic glaze
Handful fresh basil leaves
salt and pepper
olive oil

If your chicken breasts are especially thick, pound them between two layers of plastic wrap, using either a meat tenderizer hammer or the bottom of a heavy saucepan. (During finals week, a particularly despised textbook is also a reasonable option.) Trim fat and season both sides with salt and pepper. Heat a large skillet over medium-high heat and drizzle with olive oil. Brown the chicken for about 4-6 minutes on each side, until cooked through (check for 165 degrees with your meat thermometer!). Drizzle each breast with balsamic glaze and top with shredded mozzarella and a slice or two of tomato. Turn off heat, cover skillet, and allow to rest for a few minutes, until cheese is melted. Top with basil leaves and additional balsamic glaze, if desired. 

Baked Salmon with Dill Butter

1 pound salmon (skinless or skin-on)
1 tablespoon butter, room temperature
1 tablespoon olive oil
2 handfuls fresh dill, chopped
salt and pepper
lemon juice or fresh lemons

Preheat oven to 375. Line a rimmed baking sheet with nonstick foil or spray with cooking spray. Lay salmon on baking sheet and season generously with salt and pepper. In a small bowl, combine butter, oil, dill, and salt and pepper, then spread evenly over salmon. Bake for 14 minutes, then broil for 2-3 minutes to give the top a slight crust (optional). Fish should flake easily with a fork when done. Remove from oven and drizzle with a little lemon juice or top with lemon wedges or slices. 

Sausage with Red Beans and Rice

12 ounces sausage (sweet Italian, bratwurst, kielbasa, etc.), sliced
1 teaspoon olive or vegetable oil
1/2 onion, chopped (or 1/2 cup frozen diced onion)
1 (14-oz) can diced tomatoes (do not drain)
1 (15-oz) can red kidney beans, light or dark, drained but not rinsed
1 cup cooked rice OR 1/2 cup uncooked rice
Salt and pepper, to taste (see above)

Heat oil in a large pot over medium heat. Add sausage and onion and cook, stirring occasionally, until meat is browned. Drain fat, then add tomatoes and kidney beans. If using uncooked rice, add rice and amount of water in cooking directions and simmer according to directions. If using cooked rice, stir in and simmer. Add salt and pepper to taste. (The original recipe did not call for seasoning but I felt it needed a little. Feel free to experiment with spices like cumin, smoked paprika, and chili powder for a more flavorful dish!)

Note: If you prefer a "saucier" dish, you can add 1/2 cup beef or chicken stock while the dish simmers. 

Salsa Verde Chicken Enchiladas

1 (16-oz) jar chunky salsa verde
12 ounces low-fat plain Greek yogurt
3-1/2 cups shredded chicken (get a rotisserie chicken and shred the meat, or use canned chicken)
2 cups shredded mozzarella
12 corn or flour tortillas

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick spray. In a medium bowl, whisk together salsa and 1 cup yogurt. In the dish, layer as follows:

• 1/4 of the sauce 
• 4 tortillas, overlapping as necessary
• Half the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the chicken
• 1/4 of the sauce
• 1/3 of the cheese
• 4 tortillas
• The rest of the sauce
• The rest of the cheese

Bake for 30-35 minutes until hot and cheese is melted. 

Parmesan Pork Chops

4 boneless pork chops
1/2 cup butter, melted
2 cups Italian seasoned panko (or plain panko or breadcrumbs plus a teaspoon or two of Italian seasoning)
1 cup grated parmesan

Preheat oven to 375. Spray a 9x13" baking pan with non-stick cooking spray (or line with non-stick foil). Add panko and parmesan to a quart- or gallon-sized ziploc baggie and shake to combine. Dip each chop in melted butter (both sides) and drop into bag of panko. Seal bag and shake to coat thoroughly, then lay in prepared baking dish. Repeat with remaining chops. Sprinkle remaining panko over chops. Bake for 30 minutes (uncovered), or until cooked through (145 degrees on a food thermometer).

Cottage Pie

1 to 1-1/2 pounds ground beef
6 servings mashed potatoes (leftover, freshly made, or instant)
2 cups frozen corn or mixed vegetables
2 cups shredded cheese (optional)
salt and pepper
garlic powder (optional)
onion powder (optional)

Preheat oven to 375. In a large skillet over medium-high heat, brown the ground beef, seasoning with salt, pepper, garlic powder, and onion powder to taste. Drain fat and layer beef in the bottom of a 9x13" baking dish or deep casserole dish. Top evenly with frozen vegetables. Prepare mashed potatoes and spread over meat and vegetables. If desired, top with shredded cheese. Cover with foil and bake for 25 minutes. Remove foil and allow to bake for 5 more minutes, until cheese is melted or top of potatoes are golden brown. 

Note: There are tons of variations you can make to this recipe. Throw some chopped onions and minced garlic in with the ground beef. Use lamb, pork, chicken, or turkey instead of beef. Try different seasonings, like taco, poultry, or Italian, or whatever herbs you have handy, fresh or dried. Use whatever vegetables you have on hand, fresh or frozen. Mix in a little sour cream with the potatoes. Use sweet potatoes instead of white potatoes. Skip the cheese and top with chopped chives instead. The only limits are your pantry and your imagination!

Swedish Meatballs

Small bag frozen meatballs (anywhere from 15-30 oz)
1/4 cup (1/2 stick) butter
1/4 cup flour
2 cups beef broth (or 2 cubes of beef bouillon dissolved in 2 cups hot water)
3/4 cup heavy or light cream or half and half
1 tablespoon Worcestershire sauce
salt and pepper

In a large skillet over medium heat, melt the butter. Gradually whisk in the flour. Continue to cook and whisk until it starts to brown. While continuing to whisk, gradually add the beef broth and cream. Continue to whisk until smooth. Stir in Worcestershire, salt, and pepper. Reduce heat to low and allow to simmer. While sauce is simmering, microwave meatballs for 4-5 minutes, until thawed and slightly warm. Add to sauce and simmer for 5 more minutes. Serve over rice, mashed potatoes, or egg noodles. 

Mexican Soup

2 teaspoons olive oil
1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1 tablespoon (1 packet) taco seasoning
1 cup frozen corn
1 cup salsa
1 carton (32 ounces) chicken broth

In a large saucepan over medium-high heat, heat olive oil. Add cubed chicken; cook and stir for 6-8 minutes until no longer pink. Stir in taco seasoning. Add remaining ingredients and bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Skim fat before serving. 

Hearty Pasta Salad

16 oz uncooked pasta (fusilli, farfalle, elbows, etc.)
3 cups cherry tomatoes, cut in half
1/2 pound provolone cheese, cubed
1/4 pound sliced pepperoni, cut in half
1/2 pound salami, cubed
1 sweet bell pepper, seeded and diced
1 (10-ounce) can of sliced black olives, drained
1 (8-ounce) bottle of Italian dressing

Cook pasta as directed on package for "al dente" results. Drain. In a large bowl, combine pasta with all remaining ingredients except dressing and toss. Pour dressing over top and toss until well-coated. 

Feel free to swap out any ingredients to suit your own taste - add broccoli florets and/or shredded carrots, skip the olives or the meats, use a different kind of cheese. 

Broccoli and Bacon Salad

2 medium heads of broccoli, florets only, cut into bite-size pieces
1 package pre-cooked bacon, crisped in the microwave and crumbled
2 cups shredded cheddar cheese
1/2 cup light mayonnaise
4 tablespoons sugar
4 tablespoons red wine vinegar

In a large bowl, toss together broccoli, bacon, and cheese. In a small bowl, whisk together mayonnaise, sugar, and vinegar. Taste and adjust sugar or vinegar as needed. Drizzle dressing over salad and toss well. Cover tightly and refrigerate several hours to overnight, tossing occasionally if possible. 

This salad is also delicious with sunflower seeds, chopped peanuts, or chopped red onion added. 

Roasted Butternut Squash

1 butternut squash, peeled, seeded, and cut into chunks (you can often find pre-chunked squash at the grocery store - if you cut it up yourself, you can microwave it for 30-60 seconds to soften it a little)
2 tablespoons olive oil
2 tablespoons honey
1/4 teaspoon ground cinnamon
salt and pepper, to taste

Preheat oven to 400 and put the rack in the center position. Line a cookie sheet with non-stick foil and arrange the squash on it. Drizzle/sprinkle remaining ingredients over squash and toss to coat. Arrange in an even layer and roast for 20-25 minutes, tossing halfway through cooking, until tender. 

Garlic Butter Baby Carrots

1 pound baby carrots
2 tablespoons butter
1 teaspoon olive oil
1 tablespoon minced garlic (buy in a jar or peel and chop up about three fresh garlic cloves - a clove is a segment of the large bulb you buy at the store)
salt and pepper
fresh dill, parsley, or other herbs (optional)

Bring a large saucepan of water to a boil over high heat. Add a generous pinch of salt and the carrots. When it comes back to a boil, reduce heat to low and simmer for 4-7 minutes, until they feel tender when you poke them with a fork. Drain the water and return the carrots to the pot. Over medium heat, add butter, olive oil, garlic, pepper to taste, and about 1/2 a teaspoon of salt. Cook, stirring often, about 4-6 minutes, until garlic is slightly browned. Remove from heat and sprinkle with fresh herbs, if desired. 

Haricots Verts (French Green Beans)

1 pound French green beans (you can also use regular green beans, but may need to cook them longer because they're thicker)

3 tablespoons butter
1 shallot, peeled and chopped (or use about 1/4 cup finely chopped onion or red onion)

1/4 teaspoon each salt and pepper

1 teaspoon lemon juice

Place beans in a large skillet and cover with 2 cups water. Bring to a boil over medium-high heat and cook about 5 minutes, tossing occasionally until barely tender but still a little crisp. Drain; set beans aside. In the same skillet, melt the butter over medium heat, then saute shallots for one minute. Add the beans back to the pan and toss to combine. Season with salt, pepper, and lemon juice, and remove from heat. Serve immediately, or chill in refrigerator and serve cold. 

Harvard Beets

1 pound fresh beets

1 tablespoon cornstarch

1/3 cup sugar

1/4 teaspoon salt

1/4 cup vinegar (white or cider)

1 tablespoon butter

Trim beet leaves to about 2" from beet. Wash well. Place in a large saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat to low and simmer for 45 minutes to 1 hour, until tender. Drain and allow to cool. Slip skins and greens off (use a knife if needed) and cut into cubes or slices. In a medium saucepan, combine cornstarch, sugar, and salt. Add vinegar and 1/2 cup water and stir until dissolved. Bring to a boil over high heat, stirring constantly, until mixture thickens. Boil for an additional minute, then stir in butter. Add beets and continue to cook until heated through. May be served hot or cold. 

Ultimate Sauteed Vegetables

2 bell peppers, seeded and sliced into thin strips
1 medium red onion, sliced
1 large carrot, cut into thin slices or matchsticks
1 medium head broccoli, florets only, cut into bite-size pieces
olive oil

1 teaspoon dried oregano

salt and pepper

In a large bowl, toss together vegetables, 1 tablespoon olive oil, oregano, salt, and pepper. In a large skillet, heat another tablespoon of olive oil over medium-high heat. Add the vegetables and cook for 10-12 minutes, until tender and lightly charred, stirring occasionally. Adjust seasonings to taste and serve immediately. 

No Knead Bread

3 cups warm water ("handwashing warm")

1-1/2 tablespoons instant yeast (2 packets)
1 tablespoon salt
6-1/2 cups flour

In a large bowl, combine warm water and yeast. Stir in salt and flour, stirring until there are no dry patches. Dough will be softer and looser than "standard" bread dough. Cover bowl with plastic wrap and a towel and let sit in a warm place for 2 hours. (The top of the fridge is surprisingly good for rising dough, if it's accessible. You can also turn on the oven for just a minute then turn it off and let the dough rise in the oven.) Divide the dough in half and form each piece into a round ball. Line a cookie sheet with parchment paper and put each dough ball on the paper, seam side down. Allow to rest for 40 minutes. While dough is rising the second time, place an upside-down cookie sheet (or a pizza stone, if you have one) on the top rack of the oven, and preheat it to 450. Place a cake pan or shallow casserole dish on the lower rack. When the dough finishes rising, dust the top lightly with flour and make three deep diagonal slashes on the top of each loaf with a sharp knife. Slide each loaf onto the pre-heated cookie sheet and pour a cup of water into the pan on the lower shelf, then close the oven quickly. bake for 24-28 minutes, until golden brown. 

Cinnamon Twists

1 (8-ounce) can crescent roll dough
3 tablespoons butter, melted
2 tablespoons sugar
1 teaspoon cinnamon

Preheat oven to 375. Line a cookie sheet with non-stick foil and unroll the crescent roll dough onto it. Divide the dough into four rectangles and seal the diagonal seams inside each rectangle. Spread the melted butter over two of the rectangles (reserve a little of the butter) and sprinkle with a little less than half of the sugar and cinnamon. Place the other two rectangles of dough on top of the buttered rectangles and seal the edges. Using a sharp knife, cut each rectangle into six strips and brush with remaining butter. Twist each strip a few times and arrange on cookie sheet. Sprinkle with remaining cinnamon and sugar. Bake for 8-10 minutes. 

Cherry Dump Cake

1 (21-ounce) can cherry pie filling

1 (15-ounce) can crushed pineapple (do not drain)

1 (15.25-ounce) box yellow cake mix

6 ounces chopped walnuts

3/4 cup (1-1/2 sticks) butter (cold)

Preheat oven to 350. Spray a 9x13-inch baking dish with non-stick cooking spray. Dump pie filling and crushed pineapple into prepared pan and stir to combine. Sprinkle cake mix over top and stir until just combined. Sprinkle walnuts over. Cut the butter into thin slices and spread evenly over pan. Bake for 35-40 minutes, until golden brown. Serve with vanilla iced cream or whipped cream, if desired. 

Flourless Peanut Butter Cookies

1 cup creamy peanut butter

1/2 cup sugar, plus more for rolling

1 egg

Preheat oven to 350. Line a cookie sheet with parchment paper. In a medium bowl, stir together all ingredients. If dough is too sticky, refrigerate for 10-20 minutes. Using a spoon, scoop dough and roll into 1-inch balls, then roll in a small bowl of sugar. Place on prepared cookie sheet and press twice with a fork to flatten and form a criss-cross pattern. Bake for 8-10 minutes, until lightly browned on the bottom. Remove from oven and cool on cookie sheet for two minutes, then transfer to a cooling rack and allow to cool completely. 

M&M Fudge

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) bag semi-sweet chocolate bits

1-1/4 cups mini M&Ms

Line an 8x8-inch baking dish with parchment paper, leaving 2 inches overhanging at each side. In a saucepan over medium heat, combine sweetened condensed milk and chocolate bits, stirring frequently, until melted and smooth. Remove from heat and stir in 3/4 cup M&Ms. Pour into prepared dish and smooth with rubber spatula. Sprinkle with remaining M&Ms, pressingly lightly into top of fudge. Refrigerate for at least two hours, then cut into squares. 

S'mores Pie

Premade graham cracker crust

2 cups chocolate bits

1 bag mini marshmallows

Preheat oven to 350. Pour chocolate bits into crust. Top with a thick layer of mini marshmallows. Bake until marshmallows puff and turn golden brown. Slice and serve immediately. 

Bon Appetit!

My Latest Favorite Recipes

As many of us have over the past year, I've been doing significantly more cooking (and baking) during the pandemic. And not only cooking, but experimenting with new recipes and trying recipes that are a bit more time-consuming. Here are a few of my family's favorites that we've discovered (or rediscovered) over the past year. 

Chicken Pad Thai

Some time before the world shut down, my daughter had gone on an Asian food kick, and I'd picked up (among other things) a box of soba noodles. But I'd never gotten around to using them. So when I was poking around in the cupboard one day, I decided to use them, and I stumbled across this wonderful recipe. I made a few alterations and substitutions (I don't keep fish sauce on hand and my kids are not bean sprout or cilantro fans), but you can use the link above to go to the original recipe. 

5 oz soba noodles
2 tablespoons olive oil
1 lb chicken breasts, pounded thin
1 red pepper, sliced thin
2 lbs carrots, cut into matchsticks
1/2 cup chopped onion
1 tablespoon minced garlic
2 eggs
1 tablespoon peanut butter
2 tablespoons honey
2 tablespoons lime juice
1-1/2 tablespoons rice wine vinegar
1/4 cup soy sauce
1/3 cup chopped peanuts

Cut chicken in 1 inch square pieces. In a large sauté pan, heat olive oil over medium-high heat. Add in cubed chicken to the pan and cook over medium high heat for 12-15 minutes until completely browned and cooked through. While chicken is cooking, bring a pot of water to a boil and cook rice noodles according to the directions on the package. Whisk together the peanut butter, honey, lime juice, vinegar, and soy sauce, and set aside. 

Once chicken has cooked, remove from the pan and set aside. Add the peppers, carrots, garlic and onion to the same (unwashed) pan and sauté uncovered for 10 minutes. Push vegetables to the side of the pan and scramble eggs in the center of the pan until cooked. Stir vegetables and eggs together. Remove from pan and set aside.

Add the sauce mixture to the same (unwashed) pan and bring to a boil. Simmer for 1 minute, stirring constantly, until slightly thickened. Return vegetables, chicken, and noodles to the pan with the sauce and toss to combine. Garnish with chopped peanuts. 

Chicken Fajitas

My family prefers chicken fajitas, but it's easy enough to adjust the recipe to use steak or any other protein you prefer. Again, I've adjusted the recipe for our preferences, but the original is linked above.

1-1/2 pounds boneless, skinless chicken breast, sliced in half horizontally (do not pound)
Salt
Olive oil
1 large onion, sliced root-to-tip in 1/4 inch slices
2 sweet bell peppers, sliced into 1/4-inch strips
2 tablespoons lime juice
1 garlic clove, minced
1/2 teaspoon cumin
1/2 teaspoon chili powder
8-12 flour tortillas
Optional toppings: shredded cheese, sliced avocado or guacamole, salsa or salsa verde, sour cream 

Combine lime juice, 3 tablespoons olive oil, garlic, cumin, chili powder, and 1/2 teaspoon salt in a glass or plastic container and mix well. Add chicken and toss to coat. Marinate at room temperature for up to 30 minutes or in the refrigerator for up to 8 hours. 

Drain the excess marinade and salt each piece of chicken. Heat a tablespoon of oil in a heavy frying pan over medium-high heat. Lay the chicken breasts in the pan (you will need to do this in several batches) and allow to cook undisturbed for about 3 minutes, until well seared. Flip and cook for an additional 3 minutes. Use the tip of a knife to check the centers for doneness. Set aside, cover with foil, and allow to rest.  

Add another tablespoon of oil to the pan and increase heat to high. Saute onions and peppers, using a spatula to scrape the browned bits off the bottom of the pan. Allow to cook undisturbed for 2 minutes, being sure to get a good sear with a bit of charring. Stir and cook for an additional 2 minutes.

Slice the chicken into thin strips across the grain. Spoon chicken, peppers, and onions into warm tortillas and serve with your choice of toppings. 

Lobster Mac 'n' Cheese

Our local supermarket frequently has fabulous sales on chicken lobsters, so we pick up a couple any chance we get. Most of the time we use them to beef up ("lobster up"?) ready-made lobster bisque, but sometimes we get inspired to make lobster mac. Using a fancy pasta shape, like cavatappi or orecchiette, makes the meal feel even more decadent. I don't even know where I originally got this recipe, but it's a good, basic starting point for you to adapt to your own preferences.

8 oz pasta, any shape
4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
freshly ground black pepper
1 cup milk
1 cup light cream (I usually use half and half)
2 cups shredded cheddar cheese
Lobster meat from 2 chicken lobsters (roughly 1 cup)
1/2 cup breadcrumbs
2 tablespoons melted butter

Cook the pasta according to package directions. Drain and set aside.

Melt 4 tablespoons butter in large saucepan. Whisk flour, salt, and pepper (to taste) into butter until well-blended. Gradually pour in milk and cream, stirring constantly. Bring to a boil and boil for 2 minutes, stirring constantly. Reduce heat and simmer for 10 minutes. Add the cheese little by little, then simmer for 5 minutes more, stirring, until melted and smooth. Remove from heat. Add lobster and pasta to pan and toss to coat. Transfer to a buttered baking dish. 

Toss together the breadcrumbs and melted butter, then sprinkle over pasta. Bake at 400 degrees F until top is golden brown. 

Potatoes Gratin

Anything involving potatoes and cheese is a guaranteed win in my house, but this recipe is especially delicious. You can slice the potatoes on a mandolin, but I prefer them a little thicker, so I cut them by hand. You can either dip the individual slices of potato into the sauce as you lay them in the dish, or pour the sauce over each layer. It's delicious either way. Also, adding a little bacon on top of each layer is a great addition. 

3 tablespoons butter

1 small onion, finely diced

1 clove garlic, minced/grated

1/2 teaspoon dried thyme

3 tablespoons flour

1 1/2 cups milk

1 1/2 cups gruyere cheese, shredded

1 pinch nutmeg (optional)

salt and pepper to taste

4 pounds potatoes, thinly sliced

Melt the butter in a pan over medium heat. Add the onion and cook until tender, about 3-5 minutes. Add the garlic and thyme and cook for another minute or so. Sprinkle in the flour, mix well and cook until it starts to turn lightly golden brown (about a minute).  Add the milk and cook 1-2 minutes, until thickened. Reduce the heat, add 1/2 cup cheese, mix, and let melt into the sauce before adding the nutmeg and seasoning with salt and pepper to taste.

Spread some of the sauce over the bottom of a large baking dish and layer the potatoes, covering each layer with sauce. Pour any remaining sauce over the top, then sprinkle on the remaining cheese.

Bake at 350F until potatoes are tender, about 45-60 minutes.

 Chicken Pot Pie

This recipe is a combination of a bunch of other recipes. I adapt it based on what I have on hand at the time in terms of fresh vegetables and herbs and whether I have frozen puff pastry or refrigerated crescent roll dough on hand (I've even been known to slum it with fresh or frozen pie crust). You can easily use a mix of fresh, frozen, and/or canned vegetables. 

3 chicken breast halves, skinless and boneless
1/4 teaspoon garlic powder
Salt and pepper
2-3 small potatoes
1 cup chicken broth
¾ light cream, half and half, or milk
1 medium onion, chopped (or ~1/4 cup frozen onion)
2 tablespoons butter
2 cups frozen mixed vegetables (corn, peas, carrots - I use thinly sliced fresh carrots and a mix of frozen peas and corn)
2 tablespoons all-purpose flour
salt and pepper to taste
dash poultry seasoning
1 package single-sheet crescent roll dough (or frozen puff pastry, thawed)

Place the chicken breasts in a pot of enough water to just cover the chicken and add salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot. 

Peel potatoes and cut into bite size pieces. Boil till almost fork tender. Drain and set aside. 

In a large heavy skillet over medium heat, melt 2 tablespoons butter and saute onions for 5-8 minutes, until tender. Add the vegetables and cook another 5 minutes. Add flour and cook about 30 seconds. Add chicken broth and cream/milk and bring to a boil. After it has become thick, add potatoes. 

Remove chicken from pot and cut into bite-size pieces. Add to vegetable mixture and season with salt and pepper and poultry seasoning to taste. Pour mixture into a 9 inch deep dish pie plate (or other deep baking dish) and cover with dough. Make a few slits in the dough and seal the edges to the plate to avoid spillage. 

Bake at 350 degrees F for 45 minutes or until pastry is cooked and golden brown. 

Twice Baked Potatoes

When my husband requested twice baked potatoes, my Google search immediately sent me to the Pioneer Woman, Ree Drummond, who has never steered me wrong. Her original recipe (linked above) is double the one below. The recipe below is my adaptation of her recipe.

4 large baking potatoes, scrubbed
Vegetable oil
1 stick butter
1/2 cup bacon bits (I fried up 6 or 7 slices of bacon and cut them up)
1/2 cup sour cream
1/2 shredded cheese (cheddar, pizza cheese, or Mexican blend all work well), plus additional for topping
1/4 cup milk
1 teaspoon salt
1/8 teaspoon smoked paprika
1/8 teaspoon garlic powder
dash onion powder
dash black pepper
pinch sugar

Rub the potatoes with vegetable oil and place on a baking sheet. Bake at 400 degrees for 1 hour, until tender. While potatoes are baking, cut the butter into slices in a large mixing bowl and stir in bacon bits and sour cream. When potatoes are ready, remove from oven and reduce temperature to 350 degrees.

Slice each potato lengthwise with a sharp knife. Using a large spoon, scoop out the center of each potato and add to bowl with butter, sour cream, and bacon, leaving just enough to allow the potato skin to hold its shape, and place the skins back on the baking sheet. Smash the potato/sour cream mixture with a potato masher or the back of a large spoon until well blended. Add cheese, milk, and seasonings and stir until completely combined.  

Spoon the potato mixture into the potato shells, rounding gently. Sprinkle additional cheese on top and bake at 350 for an additional 15-20 minutes. If desired, potatoes can also go under the broiler for a few minutes to crisp the cheese. 

Soft Breadsticks

My family loves bread in any form, but these "Olive Garden" style breadsticks are one of our new favorites. They're a little time-consuming to make, but not especially difficult. The recipe calls for garlic salt and/or Italian seasoning sprinkled on top along with some melted butter, but we love them with just butter and coarse sea salt. 

1 cup warm water
1 tablespoon yeast
2 tablespoons butter, softened
1 egg
3-1/4 cups flour
1/4 cup sugar
1 teaspoon salt

For topping:
3 tablespoons butter, melted
coarse sea salt, or garlic salt or Italian seasoning

Using a stand or hand mixer with dough hooks at low speed, combine all ingredients except topping. Continue mixing for about 5 minutes, adding a little more flour if needed. Dough will still be fairly sticky and will not pull away from the sides of the bowl. Turn dough out onto a lightly floured board and knead a few times until smooth and elastic. Place in a greased bowl and cover with plastic wrap or a damp towel and allow to rise in a warm place for 1 to 1-1/2 hours, until nearly doubled. 

Turn out dough on a lightly floured board and roll out into a roughly 12"x16" rectangle. (Note: It's easier to stretch the cut sticks a little if they're less than 12" but if they're longer than that they may be hard to fit on the cookie sheet!) Using a pizza cutter, cut into 16 strips. Smooth the sides of each strip to form a stick shape and place on a greased cookie sheet, leaving a little space between strips. Cover with a towel and allow to rise in a warm place for 30 additional minutes.

Bake at 350 for 15-18 minutes, until golden brown. (If baking on both the upper and lower oven rack, swap the racks halfway through to ensure even browning.) Remove from oven, brush with melted butter, and sprinkle with desired seasonings. 

Grow Fatter-er with Me: Cooking in the Time of COVID-19, Part 3

We're still isolating; we're still eating; so we're still cooking. Here are the latest recipes that have made it onto the menu at our house.

Red Velvet Pancakes
My son is a big fan of pancakes, and he is also a big fan of red velvet cake. So when he requested something "different" for breakfast, this seemed like an obvious choice. I didn't have the cream cheese needed for the "proper" glaze, but a quick & dirty confectioner's sugar icing worked just fine. I halved the recipe and got 4 good-sized pancakes.

2 cups flour
3 tablespoons cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups milk (or 2 cups buttermilk and omit vinegar)
2 tablespoons white vinegar
1/2 cup sugar
2 eggs
1-1/2 tablespoons red food coloring (eyeball it)
2 teaspoons vanilla
1/3 cup butter, melted

For the icing
1/2 cup confectioners sugar
1 tablespoon butter, softened
1-3 tablespoons milk

In a small mixing bowl (or large measuring cup), whisk together flour, cocoa powder, baking powder, baking soda, and salt. Measure out the milk and stir in vinegar; allow to sit for 2 minutes (omit this step if using buttermilk). In a large mixing bowl, combine buttermilk, sugar, eggs, food coloring, vanilla, and melted butter. Whisk until well combined. Gradually whisk in dry ingredient, mixing just until combined.

Fry on a hot, greased griddle or frypan. If using an electric frypan, set to 350 degrees. For the icing, whisk together confectioner's sugar, butter, and enough milk to form a thick but pourable liquid. Cool pancakes slightly and drizzle with icing.


Homemade Shake 'N Bake Pork Chops with Dijon and Rosemary
My husband has a rather gourmet palate, but there are some truly basic recipes that he just adores, and one of those is definitely boneless pork chops with Shake 'N Bake. He recently bought a beautiful pork loin on his last trip to Costco, and cut some gorgeous, juicy, tender pork chops from it, and requested we do them with Shake 'N Bake, with rosemary and dijon mustard. Sadly, I discovered that we were out of Shake 'N Bake! Fortunately, I found this recipe, which was a big hit with my gang, and makes a generous batch (I made about 1/3 of this recipe, used it for 5 pork chops, and had enough left for another 5 chops) that keeps in the pantry for several months.

3 cups bread crumbs (plain or panko)
1/4 cup vegetable oil
1 tablespoon salt
1 tablespoon minced onion or dried onion flakes
3 teaspoons of paprika (or smoked paprika)
2 teaspoons sugar
1 teaspoon garlic powder
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Dijon mustard
1 tablespoon dried rosemary
4-5 1-inch-thick boneless pork chops

Blend together all ingredients except mustard, rosemary, and chops in a ziploc bag or sealed glass jar and mix (or shake) until the oil is well-dispersed and the mixture is an even crumbliness. Pour about 1/2 cup of crumbs into a rimmed plate and mix in the rosemary. Coat each side of a chop with Dijon and then sip each side into crumbs, pressing to ensure an even coating. Place chops on a rimmed cookie sheet lined with non-stick foil. Bake at 425 for 15-20 minutes. Store the unused crumbs in a sealed ziploc bag at room temperature.


Quick Pizza Sauce
If I were Italian, my mother and grandmother would be rolling over in their grave to know that I use a recipe for pizza sauce that uses canned tomato paste and sauce and isn't even simmered, rather than fresh tomatoes and hours on the stove. But I'm not, so this recipe is plenty delicious enough for me. You can make homemade dough with your favorite recipe, buy frozen or fresh ready-made pizza dough, or use pre-baked pizza shells. Keeping some of this sauce on hand and using a pre-baked crust means you can get a nice hot pizza on the table in about 20 minutes, including the time to preheat the oven. Plus, the kids love making their own pizzas, so that much less work for the resident chef!

1 15-oz can tomato sauce OR 1 15-oz can diced tomatoes or equivalent fresh tomatoes, pureed
1 6-oz can tomato paste
1-2 tablespoons oregano
2 tablespoons Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 tablespoon garlic salt
1/4 teaspoon black pepper
1 teaspoon sugar

If using canned or fresh tomatoes instead of sauce, puree in a food processor or in batches using a stick blender. Combine with tomato paste in a large bowl. Stir in all remaining ingredients. Can be stored in the refrigerator but will thicken when cold, so allow to come to room temperature before using to make it easier to spread.


Instant Pot Enchilada Casserole
I'm not generally a fan of pasta dishes made in the Instant Pot, but this one works well for me. I always have a bag of Costco frozen cocktail meatballs on hand, and now that I've discovered that my family likes enchiladas, I keep cans of enchilada sauce on hand as well. And everything else is pantry staples, so this is a great last-minute "Eek! I haven't figured out dinner and dinnertime is in less than an hour!" recipe. I don't bother with finishing in the oven but if you're serving family style it makes for a nice presentation.

1-1/2 cups beef broth (or reconstituted beef bouillon)
1 cup heavy cream (I use half and half)
8 oz uncooked pasta, any shape (I prefer rigatoni or penne but any shape will work)
14 frozen full-sized meatballs or 30 frozen cocktail meatballs (roughly 1/2 a bag) - throw in more or less depending on your personal preferences
3/4 cup shredded cheese (I use Costco's pizza blend)
1 cup enchilada sauce
Optional garnishes: sour cream, avocado or guacamole, salsa, salsa verde, black olives, chopped tomato

Pour broth and cream into Instant Pot. Add pasta. DO NOT STIR! Add meatballs. DO NOT STIR! Seal lid and cook on manual pressure for 5 minutes, then quick release. Add enchilada sauce and cheese and stir. Optional: Pour into large baking dish, top with desired garnishes and extra cheese and bake at 350 for 5 minutes to melt cheese, or place under the broiler for a few minutes to brown cheese slightly. Serve immediately.


Cheesy Potato Stacks
This side dish is a great recipe because it's relatively easy to make, but it looks pretty spectacular on the plate. The most difficult part of the recipe is slicing the potatoes, and even that is easy if you have a kitchen mandolin. If you happen to have a small biscuit cutter you can use it to make perfect cylinders, but I just trim each stack with a paring knife. I've always made this recipe with fresh thyme, but I think any fresh herb would work nicely. It is one of the few recipes where I really would use fresh rather than dried, if at all possible. The wonderful smell of fresh herbs is so appealing in this dish!

About 4 medium russet potatoes, peeled and thinly sliced, preferably using a kitchen mandolin
2 tbsp butter
2 garlic cloves, crushed (use the side of a broad knife or the bottom of a pot or glass measuring cup)
¼ cup half and half (or light or heavy cream)
½ tsp salt
Black pepper
1 cup grated cheddar blend (Costco's pizza blend works nicely)
2 tbsp fresh thyme leaves or 1 tbsp dried thyme, or other fresh or dried herbs

Stack the potato slices by size, trimming as needed so they will fit in muffin tins. (I save the trimmings and ends and make mashed potatoes.) Place butter and garlic in a microwave proof cup or bowl, then melt in 30 second bursts. Add cream, salt and pepper to the butter. Stir to dissolve the salt. Place potato slices into a muffin tin sprayed with cooking spray. Stacks should reach about to the top of the tin. Lift off half of each stack and drizzle with ½ tsp of cream mixture, a little thyme, and a generous pinch of shredded cheese (this should use up about half of each). Replace the rest of each stack, drizzle with remaining cream, and sprinkle with remaining thyme. DO NOT TOP WITH CHEESE. Cover loosely with foil and bake at 350 for 35 minutes. Remove from oven, sprinkle with remaining cheese and bake without foil for 10 minutes or until golden and the potato is soft. Let stand for 5 minutes before removing. Use a tablespoon or butter knife to help scoop them out.

Notes: Can be frozen or refrigerated after baking and reheated for 10 minutes in a 350-degree oven (defrost first if frozen).

Molasses Oatmeal Bread
My mom didn't bake bread all that often when I was a kid, but when she did, it was always a recipe very similar to this one. It's just a little sweet, so it's delicious toasted or plain, and it's dense enough to hold up well as sandwich bread or as a base for French toast (a very important consideration in our house - we love use some French toast).

1 cup quick oats (plus additional for coating pans) - I used old-fashioned oats because that's what I had on hand and I didn't notice any difference in texture or taste
1/2 cup molasses
1/3 cup butter (or Crisco)
scant tablespoon salt
1-1/2 cups boiling water
1/2 cup warm water
4-1/2 teaspoons instant yeast (2 packets)
5-3/4 to 6 cups flour
2 eggs, beaten

Combine the oats, molasses, butter, and salt in a medium bowl. Pour the boiling water over, stir, and allow to cool to lukewarm. In a large mixing bowl, combine the warm water and yeast and allow to sit for 5 minutes, until foamy. Stir in the oat mixture. Add 2 cups of flour and the eggs and beat for 3 minutes. Gradually add remaining flour, enough to form a soft dough. Turn out onto a floured board and knead for 3-5 minutes, until smooth and elastic. Place in a greased bowl, cover, and allow to rise in a warm place for 1 hour or until doubled (note: I raised the dough in my oven on the proof setting and it was MUCH more than doubled after 1 hour). Grease two 4x8" bread pans and sprinkle with oats on bottom and sides (I didn't bother with the oats). Turn the risen dough out on a lightly floured board and divide in half. Roll into an oblong shape, then roll up, starting with the narrow end, and place in pans, seam side down. Brush tops lightly with water and sprinkle with oats (I omitted the oats and didn't bother moistening the top either). Bake at 375 for 30-35 minutes, until tops are golden. Remove from pans immediately and cool on wire rack.


Vodka Thyme Lemonade
I made this the same night we had the Cheesy Potato Stacks, since there was plenty of fresh thyme left over. The original recipe called for simply mixing sparkling lemonade, vodka, and thyme, but I decided I wanted a slightly stronger flavor so I experimented a little until I hit on the combination below.

2 oz vodka (or citrus vodka)
1/2 oz triple sec
1/2 teaspoon powdered lemonade mix
generous splash of lemon juice
2 springs fresh thyme
lemon, lime, or orange seltzer (I used orange vanilla)

In a cocktail shaker over ice, combine the vodka, triple sec, lemonade mix, lemon juice, and thyme. Shake hard to bruise the thyme and allow to sit for a few minutes. Strain into a chilled martini (or old fashioned) glass and top with seltzer. Garnish with additional thyme.

Grow Fatter With Me: Cooking in the Time of COVID-19, Part 2

Once again, I have done enough baking and cooking that it's worth sharing my recipes! We've revisited a few of our favorite main meals that I've already posted, so not much new there, but we've also tried a few treats and miscellaneous recipes. Happy cooking! (But don't forget to walk or otherwise work off those calories!)

Cinnamon Roll Bread
I love a good coffee cake or quick bread, and this one reminds me of my family's beloved snickerdoodles. The sour cream adds a wonderful moistness and just a hint of a tang to cut the sweetness. It's best to mix by hand with a spoon rather than using an electric mixer, to avoid overbeating.

For the bread:
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
1 egg, room temperature, slightly beaten
1 cup milk
2 teaspoons vanilla
1/3 cup sour cream (or plain yogurt)

For the topping:
1/3 cup sugar
2 teaspoons cinnamon
2 tablespoons water

For the glaze:
1/2 cup powdered sugar
1 tablespoon milk

Whisk together the flour, baking powder, salt, and sugar (I do this in a large measuring cup). In a large bowl, combine the egg, milk, vanilla, and sour cream, using a large spoon. Pour the flour mixture into the bowl and stir until combined. Spray two loaf pans with non-stick spray and divide the batter evenly between the pans. In a small bowl, combine the sugar, cinnamon, and water for the topping. Drop by spoonfuls onto the top of the batter and swirl in gently with a knife. Bake at 350 for 50 minutes or until a toothpick inserted in the center comes out clean. Cool the bread in the pans on a cooling rack for 15 minutes, then remove from pan and allow to cool completely. While bread is cooling, whisk together the powdered sugar and milk for the glaze. When completely cool, drizzle glaze over the top of both loaves and serve.


Honey-Garlic Chicken Stir-Fry
We have to call this "Sweet Garlic Chicken" in our house, because my daughter is convinced that she doesn't like honey. And yet she loves this recipe. Sometimes what you don't know won't hurt you, right? My kids are not big vegetable eaters, but one likes carrots and one like broccoli (and picky me likes both - and my husband likes everything), so despite the sweetness, I consider it a fairly healthy recipe. In typical stir-fry fashion, you can use whatever vegetables you like and have on hand, including frozen mixed vegetables (just be sure to cook them a little longer).

1 tablespoon + 1 teaspoon vegetable oil, divide
1 cup thinly sliced peeled carrots
2 cups broccoli florets
1 lb boneless, skinless chicken breasts, cut into 1" chunks (can also use cooked chicken)
salt and pepper to taste
4 cloves garlic, minced
1/4 cup chicken broth (or water)
1/4 cup soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon cold water

Heat 1 tablespoon of oil in a large fry pan (or wok) over medium-high heat. Add carrots and broccoli and cook until tender (about 4 minutes), stirring occasionally. Remove vegetables from pan and cover to keep warm. Add the remaining teaspoon of oil. Season the chicken with salt and pepper and add to the pan in a single layer (in batches, if needed). Cook 3-4 minutes per side, until browned and cooked through. (If using precooked chicken, leave in pan just long enough to heat through.) Add the garlic and cook 30 seconds longer. Return the vegetables to the pan and cook for 2 more minutes. Whisk together chicken broth, honey, and soy sauce, then pour into pan and cook for 30 seconds. Whisk the cornstarch into the water and add to pan. Bring to a boil and simmer for 1-2 minutes, stirring, until thickened. Serve over white rice.


Chicken Satay
Back in my single days, this was my go-to party recipe. I didn't have a food processor, so I just whisked the heck out of the peanut sauce, and I used a heavy skillet instead of a grill for cooking (other than having to clean it frequently, there was no problem). It's good as a shared appetizer, but it also makes a lovely entree, served with rice and some kind of fresh vegetable. Feel free to adjust the amount of chili paste or sambal in the peanut sauce to suit your preferred level of heat.

Marinade:
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips

20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Cilantro and lettuce leaves for garnish (optional)
Peanut sauce, recipe below

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.

Thread the chicken pieces onto the soaked skewers, working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush or spray it with oil to prevent the meat from sticking. Grill the chicken for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve on a platter lined with lettuce leaves and cilantro, accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce:
1 cup smooth peanut butter
1/4 cup soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts.


Red Wine Sauce for Lamb
My husband makes a wonderful roast lamb for Easter every year. I don't even know what his recipe was this year, but it was delicious. And there were wonderful leftovers, so I decided to throw together a quick and easy red wine sauce to go with it. I knew the kids wouldn't like it, so I halved the recipe. But the full recipe, below, makes plenty for 4-6 adult servings.

2 tablespoons butter
2 medium shallots, minced (can substitute onion)
3 cloves garlic, minced
1 tablespoon flour
1 cup chicken stock
1 cup red wine
salt and pepper

In a medium saucepan, melt the butter over low heat. Saute the shallots and garlic with a punch of salt for 3-4 minutes, until soft. Whisk in the flour and cook for about 1 minute. Add the stock and wine, increase heat, and bring to a rolling boil. Reduce heat slightly and simmer until reduced by half, 10-15 minutes. Add salt and pepper to taste. Strain through a fine mesh strainer and discard the solids (or save to use in making vegetable stock, below). May be made a day ahead and reheated.


Vegetable Stock
I make chicken stock whenever I make a whole chicken (or buy a rotisserie chicken), but vegetable stock is also easy to make from scratch and handy to have on hand. You can make it in an Instant Pot or a crockpot. You can also add salt, but I usually make it without and add it to the stock when I'm using it, if needed.

Fill the instant or crock pot liner with 8-9 cups of water (adjust based on pot size). Add whatever vegetables you have on hand: carrots, celery, onions, shallots. You can save the ends and unused parts (such as celery leaves) in a bag in the freezer when you're cooking other meals, and make the broth when you get enough saved. How much is enough? Eh, a quart-sized bag, more or less. No need to peel, just cut into large chunks. If you have fresh garlic, cut that into large pieces and add, or add garlic powder. Add whatever herbs you like. I often add poultry seasoning, or a mix of thyme, sage, rosemary, basil. Dried is fine, but I often use fresh if I have some that's starting to get a bit wilted. If using an Instant Pot, seal lid and cook on manual for 30 minutes, then allow to natural release. If using a crock pot, cook on high for 5 hours (or on low overnight). In both cases, allow to cool slightly then strain through a fine sieve and store in the refrigerator or freezer.


Resurrection Rolls
These are especially fun at Easter, since the marshmallows melt into the dough, leaving a hollow "cave" that looks like Jesus' empty tomb. But they're also delicious, so you can make them any time. If you happen to have pre-made crescent roll (or dinner roll) dough on hand, go ahead and use it. But if you don't, the recipe includes instructions for the dough, as well.

For the dough (or use refrigerated crescent roll dough):
2-1/4 teaspoons active dry yeast or 2 teaspoons of instant yeast
1/3 cup warm water
3 1/2 cups flour
1-1/2 tablespoons sugar
1 teaspoon salt
2 eggs
3/4 cup milk, warmed
4 tablespoons softened butter

For filling and topping:
5 tablespoons butter, melted
1/4 cup sugar
2 tablespoons cinnamon
8 full-sized marshmallows

To make the dough:
In a small bowl, dissolve the yeast in the warm water. In a large bowl, combine the flour, sugar, and salt. Pour the water and yeast into the flour mixture. Beat in eggs and milk. Add 4 tablespoons of butter and knead until soft and elastic. Cover with a tea towel and let rise for 1 hour or until doubled. Punch dough down and divide into two parts, then roll each part to desired thinness.

To make the rolls:
Line 8 wells of a muffin tin with baking cups or spray generously with non-stick cooking spray. If using refrigerated crescent dough, unroll and separate triangles at perforations. If using homemade dough, cut dough into 3-1/2- or 4-inch diameter circles, using a thin-edged bowl or cup, or by cutting around a cardboard circle with a paring knife. In a small bowl, whisk together the sugar and cinnamon. Dip each marshmallow into melted butter than roll in cinnamon sugar. Place in the center of a piece of dough and fold edges of dough over marshmallow, pinching to seal tightly. (Avoid getting cinnamon sugar on the dough, as it will make it more difficult to seal.) Roll the dough gently between your hands to form a round ball. Place the rolls in the prepared muffin tin. Sprinkle the remaining cinnamon sugar over the rolls. Bake at 350 for 10-14 minutes, until slightly puffed and golden brown. Allow to cool slightly before serving.

Recipes Without a Lot of Ingredients

I recently posted a list of easy crockpot recipes that don't require a lot of ingredients. But this afternoon, as I was searching for something interesting and different to do with the pork chops in my fridge, I found a terrific non-crockpot recipe that only calls for a few ingredients, and I was inspired to put together a collection of recipes that don't require many ingredients. Dishes don't have to be complicated to be delicious! Here are some of my favorite recipes that don't require 20 different ingredients to make.

Creamy Cider Dijon Pork Chops

4 small boneless pork chops (or 2 thick chops, butterflied)
Salt and pepper
2 teaspoons olive oil
2 teaspoons minced garlic
1/2 cup apple cider (or apple juice)
1 tablespoon whole grain Dijon mustard
1/3 cup heavy cream (or half and half)

Season chops generously on both sides with salt and pepper. Heat the olive oil in a large skillet over medium-high heat for a minute or two, then saute garlic, stirring frequently, for about 1 minute. Add the chops and cook about 5-7 minutes on each side, or until cooked through. Set aside on a platter and keep warm. Pour the cider into the pan (still on medium-high) and scrape up any bits of meat. Simmer for about 1 minute, then stir in mustard and cream. Cook for a few more minutes, then pour over chops and serve.

Sheet Pan Lemon Chicken 

1 pound baby potatoes, washed and halved
1 pound Brussels sprouts, washed and halved (or substitute green beans)
4 chicken breasts
2 tablespoons lemon juice, divided
1 tablespoon coarse ground mustard (or Dijon)
2 teaspoons minced garlic
1 teaspoon honey
4 tablespoons olive oil, divided
salt and pepper

In a small bowl, combine 1 tablespoon lemon juice, mustard, garlic, honey, 1/4 teaspoon salt, and 2 tablespoons olive oil and set aside. Lightly coat a jelly roll pan or rimmed cookie sheet with nonstick spray and lay out the potatoes and Brussels sprouts (or green beans) in an even layer. Drizzle with 2 tablespoons olive oil and then with about half of the lemon mixture and toss to coat. Season generously with salt and pepper and spread out again in a single layer. Season each chicken breast with salt and pepper and lay them on the pan, then drizzle with the remaining lemon mixture.

Bake at 400 degrees for 25 minutes or until potatoes are tender and chicken is cooked through. Drizzle with a tablespoon of lemon juice and serve immediately.

Sesame Beef and Broccoli

1/4 cup Asian sesame dressing (Ken's Steak House brand is good)
3 teaspoons soy sauce, divided
4 cups broccoli florets (fresh or frozen and thawed)
1 tablespoon brown sugar
1/2 teaspoon salt
1-1/4 lb boneless beef sirloin steak, cut into 2-inch pieces
2 teaspoons sesame seed (optional)

In a large bowl, mix together dressing and 1 TEASPOON soy sauce. Add broccoli and toss to coat. Spray a jelly roll pan or rimmed cookie sheet with non-stick spray and spread broccoli in pan. In the same bowl, combine brown sugar, salt, and 2 teaspoons soy sauce. Add beef and stir to coat. Roast in 450-degree oven for 10-14 minutes, until beef is cooked to desired doneness and broccoli is fork-tender. Sprinkle with sesame seeds and serve over rice.

Salsa Chicken

4 chicken breast halves
4 teaspoons taco seasoning mix
1 cup salsa (your preferred hotness)
1 cup shredded cheddar (or pizza cheese mix)
2 tablespoons sour cream (optional)

Place chicken breasts in a lightly greased 9x13" baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all. Bake at 375 degrees for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Chicken Cordon Bleu

4 chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
6 slices Swiss cheese
4 sliced deli ham
1/2 cup seasoned bread crumbs

Pound chicken breasts to 1/4 inch thickness. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in 11x7" baking dish sprayed with nonstick spray, and sprinkle chicken evenly with bread crumbs. Bake at 350 degrees for 30 to 35 minutes, or until chicken is no longer pink.  Remove from oven and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks and serve immediately.

Mushroom Pork Chops

4 pork chops
salt and pepper
pinch garlic salt
1 onion, chopped (or 1/2 cup frozen chopped onion)
1/2 pound fresh mushrooms, sliced
1 (10.75-oz) can condensed cream of mushroom soup

Season chops with salt pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms and saute for for one minute. Pour soup over chops. Cover and reduce heat to medium-low. Simmer for 20-30 minutes, or until chops are cooked through.

Parmesan Crusted Tilapia

3/4 cup grated Parmesan
2 teaspoons paprika
1 tablespoons chopped fresh parsley
salt and pepper to taste
4 tilapia fillets (or other white fish, such as haddock or cod)
olive oil

Whisk Parmesan, paprika, parsley, salt, and pepper together in a shallow dish. Coat tilapia fillets with olive oil and press into the Parmesan cheese mixture. Arrange coated fillets on a baking sheet lined with foil. Bake at 400 degrees until the fish flakes easily with a fork, 10 to 12 minutes (thicker fillets may take a bit longer).

Chili Mac

1 pound ground beef
2 teaspoons chili powder
1-1/2 cups water
1 (15-oz) can kidney beans, rinsed
1 (15-oz) can tomato sauce
1 cup chunky salsa
3/4 cup elbow macaroni, uncooked
1 cup shredded pepper jack cheese

Brown meat with chili powder in a large saucepan. Drain fat. Add all remaining ingredients except cheese and mix well. Bring to a boil. Cover and simmer over low heat for 15 minutes, stirring halfway through. Serve topped with cheese.

Salmon Baked in Foil

2 teaspoons minced garlic
6 tablespoons olive oil
1 teaspoons dried basil
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley, chopped
2 salmon fillets (~6 oz each)

In a medium bowl, combine all ingredients except salmon. Place fillets in a glass baking dish and cover with the marinade. Marinade in the refrigerator for about an hour, turning occasionally. Place fillets on aluminum foil, cover with marinade, and seal. Return to the glass dish and bake at 375 degrees for 35-45 minutes, until fish flakes easily with a fork.

Pizza Pasta

8 oz uncooked rotini pasta
1 pound lean ground beef
1 small onion, diced (or 1/2 cup frozen chopped onion)
1 (28 oz) jar spaghetti or pizza sauce
4 oz sliced pepperoni (and/or your preferred pizza toppings: olives, peppers, artichokes, etc.)
2 cups shredded mozzarella

Cook pasta as directed on package and drain. In a medium skillet over medium-high heat, cook the ground beef and onion until meat is browned, then drain fat. Combine with sauce, pepperoni, and pasta and pour into a 9x13" baking dish. Top with mozzarella. Bake (uncovered) at 350 degrees for 30 minutes, until cheese is melted and golden.