10 Not-So-Difficult Recipes to Get You Cooking
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1 10 Not-So-Difficult Recipes to Get You Cooking Alex Hays
2 Cheese Tortellini and Sausage Soup Prep/Cook Time: min 2 tablespoons olive oil 12 oz fully cooked kielbasa Sausage, thinly sliced 1 onion, chopped 3 carrots, chopped 4 celery stalks, chopped 1 cup chopped fresh fennel bulb 4 garlic cloves, minced 1 ½ tablespoons chopped thyme ½ teaspoon dried crushed red pepper (warning: spicy) 10 cups canned low-salt chicken broth 4 cups chopped kale 1 15-oz can cannellini (white beans) 1 9-oz pack cheese tortellini (sub potatoes or gf pasta for gf) 1 cup grated Asiago or Parmesan cheese 1. Chop ingredients* and once done, heat oil in heavy large pot over mediumhigh heat. Add sausage and cook until it begins to brown. Then, add onion, carrot, celery, fennel, garlic, thyme, and red pepper. Sauté until vegetables are soft and kielbasa is brown, about 12 minutes.** 2. Add broth and bring to boil. Stir in kale and cannellini. Reduce heat to low and simmer until kale is wilted, about 4 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) 3. Add tortellini. Simmer until pasta is just tender but firm to bite, about 5 minutes. Ladle soup into bowls. Sprinkle cheese to taste. Enjoy! *You can chop everything a day or two before to cut out the prep time for the evening of. **if substituting potatoes for tortellini, add chopped potatoes with the rest of the vegetables. 1
3 Creamy Lemon Thyme Pork Chops Difficulty: Medium Prep/Cook Time: 45 min 1 hr 4 boneless pork chops 2 garlic cloves (minced) ½ cup flour ½ cup heavy cream ¼ cup lemon juice Dry white wine 4 tablespoons dry white wine 1 ½ teaspoons lemon zest 1 teaspoon creole seasoning 1 teaspoon thyme ½ teaspoon garlic powder ½ teaspoon onion powder 1. In a small bowl, mix flour, creole seasoning, garlic powder and onion powder and season generously with salt and pepper. 2. Heat 2 tablespoons of butter in a large skillet over medium-high heat. Dredge pork chops in dry mixture, pressing gently so it sticks. Add to buttery pan and don t move (other than to flip) until browned on both sides. About 6-7 minutes per side. 3. Remove pork and cover the plate to keep it warm. Add ¼ cup of wine, lemon juice and zest, garlic, and thyme to pan. Season with more salt and pepper. Reduce heat to medium and stir. Make sure you get the browned bits from the bottom of the pan in there! 4. Return pork to pan and reduce heat to low. Simmer for minutes or until cooked through. Remove from pan. 5. Add remaining butter to sauce in skillet. Whisk in heavy cream and bring to a boil. Reduce heat to low and simmer until thickened. Drizzle over pork chops and enjoy! 2
4 Rosemary-Thyme Roasted Mushrooms 1 lb mushrooms ¼ cup butter 2 cloves garlic (chopped) 1 teaspoon thyme (chopped) 1 tablespoon lemon juice oil, salt & pepper A side dish Prep/Cook Time: 30 min 1. Preheat oven to 400 of. Clean mushrooms on place in a bowl. Drizzle with oil and season with salt and pepper. Toss to make sure they are thoroughly covered and place on a baking sheet. 2. Bake until mushrooms start to caramelize (about 20 min), mixing them halfway through. 3. Cook butter over medium heat until it starts turning a nice hazelnut brown. Remove from heat and mix in garlic, thyme, and lemon juice. 4. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste. Enjoy! 3
5 Bacon-Wrapped Jalapeño Chicken Bites Difficulty: Medium Prep/Cook Time: 40 min 8 thinly cut, boneless, skinless chicken breasts 3 oz package of softened cream cheese 1 jalapeño pepper, seeded and finely chopped 8 slices of bacon, cut in half Toothpicks 1. Place chicken breasts in a plastic bag and use a mallet to flatten. Once they are the desired thinness, cut them in half. Each piece will be used to contain the jalapeño and cream cheese so make sure they are big enough. 2. Use a spoon to put ½ teaspoon of cream cheese on the top of each piece of chicken. Sprinkle ¼ teaspoon of peppers over the cream cheese. 3. Fold or roll the chicken to cover the mixture. Wrap each roll with a piece of bacon and secure the chicken and bacon with a toothpick (or two). 4. Grill until bacon is brown and crispy on both sides (about 8-10 min) and chicken is cooked through. Enjoy! *Note: you can also bake in the oven for about 20 min at 400 of, flipping halfway through. 4
6 Thai Turkey Sliders w/ Peanut Sauce Prep/Cook Time: 30 min 1 ½ lbs ground turkey 1 tablespoon Asian chili-garlic sauce 4 scallions, finely chopped ¼ cup chopped cilantro 1 teaspoon grated lime zest 5 tablespoons lime juice (3 limes) ¼ cup creamy peanut butter 2 tablespoons fish sauce 5 teaspoons brown sugar ½ English cucumber, sliced thin ½ red onion, sliced thin 8 slider buns Salt & Pepper 1. Place turkey, chili-garlic sauce, scallions, cilantro, lime zest, and ½ teaspoon of salt in medium bowl and mix. Form mixture into eight ¾-inch patties. 2. Whisk peanut butter, 4 teaspoons fish sauce, 3 tablespoons lime juice, and 1 tablespoon brown sugar together in second bowl until smooth. 3. Combine cucumber, red onion, remaining lime juice, remaining fish sauce, and remaining brown sugar together in third bowl and season with salt and pepper. 4. Grill patties over hot fire until lightly charred and burgers register 160 degrees, 5-7 minutes per side. 5. Place burgers on buns and top with peanut sauce and cucumber salad. Enjoy! 5
7 Pesto Chicken Stuffed Shells Prep/Cook Time: 45 min jumbo pasta shells 4 oz softened cream cheese 1 cup freshly grated parmesan or asiago cheese + ¼ cup for topping 3 tablespoons pesto 2 cups shredded, cooked chicken 2 cloves garlic, minced Salt & Pepper 1. Preheat oven to 350 of. In a large pot over high heat, boil water and prepare pasta shells. Cook until al dente. Drain and set shells aside. 2. In a large bowl, combine the rest of the ingredients, except the ¼ cup of cheese for topping, to create the filling. 3. Fill the pasta shells with the filling and place into a baking dish, facing up. Sprinkle with the remaining cheese. 4. Place shells into oven, uncovered. Bake for 30 minutes or until shells are bubbling hot and the cheese is melted. Enjoy! *Easy prep tip: use a pre-cooked rotisserie chicken. It s easy to shred and cuts down the prep time. So much easier! 6
8 Beef & Green Bean Stir Fry Prep/Cook Time: 30 min ¼ cup oyster sauce ⅓ cup low-sodium chicken broth 2 tablespoons soy sauce 2 teaspoons rice vinegar 1 teaspoon red pepper flakes 3 tablespoons vegetable oil 1 lb green beans, trimmed & halved 1 small flank steak (1lb), halved lengthwise and sliced thin 8 scallions, cut into 2 inch pieces 8 garlic cloves, minced 1 tablespoon grated ginger 1. Whisk oyster sauce, broth, soy sauce, vinegar, and pepper flakes in a bowl. 2. Heat 1 tablespoon oil in large nonstick skillet over high heat until just smoking. Add beans and cook, stirring occasionally, until spotty brown, 4-6 minutes. Transfer to bowl. 3. Heat additional 2 teaspoons oil in empty skillet and cook half of steak until browned, about 1 minute per side. Transfer to bowl with green beans and repeat with additional 2 teaspoons oil and remaining steak. 4. Add remaining 2 teaspoons oil and scallions to skillet and cook until scallions are browned in spots, about 2 minutes. Add garlic and ginger and cook until fragrant, about 30 seconds. Return steak and any accumulated juices to pan. Add oyster sauce mixture and cook until thickened, about 30 seconds. Enjoy! 7
9 Roast Beef & Pepper Panini Prep/Cook Time: 20 min ½ cup mayonnaise 1 teaspoon hot sauce 2 garlic cloves, minced 8 slices bread (Italian) ½ lb thinly sliced deli provolone cheese 1 lb thinly sliced deli roast beef 1 cup jarred roasted red peppers, drained and sliced into thin strips 1 bunch arugula, stemmed Salt & Pepper 1. Whisk together mayo, hot sauce, and garlic and season mixture with salt and pepper. 2. Spread mayo mix evenly on 1 side of each slice of bread. Layer half of cheese on mayo side of 4 bread slices and top with roast beef, peppers, arugula, and remaining cheese. Place other slices of bread on top, mayo side down. You know like how you make a sandwich. 3. If you don t have a panini press, heat large nonstick grill pan over medium heat for 1 minute. Place sandwich(es) in pan and press down with something heavy (ie: dutch oven). Cook until golden brown and cheese is melty 4-6 minutes per side. Remove from pan and enjoy! *to make gf, all you have to do is substitute your favorite gf bread. 8
10 Buffalo Chicken w/ Blue Cheese Salad Prep/Cook Time: 25 min ½ cup crumbled blue cheese 6 tablespoons sour cream ¼ cup mayonnaise 1 tablespoon cider vinegar ¼ teaspoon celery salt 2 cucumbers, peeled, halved lengthwise, seeded, & sliced thin ½ cup hot sauce 4 tablespoons unsalted butter, melted 4 boneless, skinless chicken breasts Salt & Pepper 1. Combine blue cheese, sour cream, mayo, vinegar, and celery salt in bowl to create a dressing. Toss cucumbers, celery, and celery leaves with half of dressing in second bowl and stir to combine. Season with salt and pepper to taste. 2. Next, whisk hot sauce and butter together in a third bowl. Toss chicken with half of the hot sauce mixture you just made in fourth bowl and keep the other half to the side. 3. Grill chicken until it registers 160 degrees, about 5 minutes per side (or cook on stove top until cooked through). Transfer to plate and brush with the remaining hot sauce mixture you set aside before. Serve with celery and blue cheese salad and enjoy! *You can adjust the spice level by adding or removing hot sauce. However, the salad balances the spice of the chicken. 9
11 Stuffed Chicken Breasts Difficulty: Medium-ish Prep/Cook Time: 35 min 1 cup crumbled goat cheese (soft) 2 tablespoons sun-dried tomatoes packed in oil, drained and minced ½ cup chopped basil 4 boneless, skinless chicken breasts, butterflied ¼ cup all-purpose flour 2 tablespoons olive oil ½ cup dry white wine 1 cup low-sodium chicken broth 2 tablespoons unsalted butter Salt & Pepper Toothpicks 1. Adjust oven rack to middle position and heat to 400 degrees. Beat cheese, tomatoes, and half of basil together with fork in bowl until combined. Season with salt and pepper to taste. 2. Lay cutlets out, pat dry, and season with salt/pepper. Spread mixture on each, leaving ½ in. Roll and secure with toothpicks. 3. Lay cutlets out, pat dry, and season with salt/pepper. Spread mixture on each, leaving ½ in. Roll and secure with toothpicks. 4. Add wine to now-empty skillet and simmer over medium-high heat, scraping up any browned bits, until reduced by half, about 2 minutes. Add chicken broth and simmer until reduced by half, about 4 minutes. Off heat, whisk in butter and remaining basil. Season with salt and pepper to taste. Remove toothpicks from chicken, spoon sauce over chicken and serve. 10
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