secret family recipes and other adventures in food and life
with Beth Holton Davis and Duncan Rowley
From Charles Phanfrom Food52 PREP TIME: 10 minCOOK TIME: 15 minSERVINGS: Serves 4 INGREDIENTS• 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces• 1 tablespoon canola oil, divided• Kosher salt• 1/2 cup dark brown sugar• 1/4 cup fish sauce (nam pla)• 1/4 cup water• Let's cook!
PREP TIME: 5 minCOOK TIME: 15 minSERVINGS: 6 Servings INGREDIENTS• 1 teaspoon olive oil (can also just use non-stick cooking spray)• 1/2 cup diced onion• 2 tablespoons chopped garlic• 2 pounds ground chicken breast• 1 teaspoon kosher salt• Fresh black pepper to taste• 1 tablespoon Let's cook!
Start with little oil, onions, and garlic. Open that up then add shrimp, butter, and spice packet. Be generous but not crazy with the worcestershire sauce.
serve with creamy cheese grits
created by Josh Reyher
INGREDIENTS• 4 tablespoons butter• 3 1/4 cups Water• 1 3/4 cups Heavy cream• 2 teaspoons salt• ½ teaspoon hot sauce• 1 garlic clove, pressed• 1 ½ cups uncooked stone-ground white grits• 1 (10-oz.) block sharp white Cheddar cheese, grated PREPARATION STEPSBring 2 Tbsp. butter, next Let's cook!
from Food.com COOK TIME: 30 minSERVINGS: 8 meatballs INGREDIENTS• 1/2 lb ground beef• 1/2 lb Ground Pork• 4 ounces whole milk ricotta cheese• 1 cup parmigiano-reggiano cheese, grated• 1 cup panko breadcrumbs• 1 egg• 2 garlic cloves, minced• 2 shallots, minced• 1 tablespoon extra-virgin olive Let's cook!
PREP TIME: 10 min
COOK TIME: 5 min
SERVINGS: 12
INGREDIENTS
• 1 cup peanut butter (chunky)
• 1/2 cup maple syrup (or honey, plus extra to taste)
• 2 cups whole rolled oats (uncooked)
• Optional Add-ins (1 cup: chocolate chips, raisins, dried blueberries, chopped dates, or melted chocolate for topping)
PREPARATION STEPS
1. In a medium heavy pot, combine milk, peanut butter, and maple syrup/honey over low heat. Stir just until all ingredients are well combined and warmed through. Remove from heat.2
. Add protein powder, oats, and optional cinnamon or add-ins. Stir to combine well. Taste and add more maple syrup or honey if desired. (If mixture is too thick to stir, simply add a bit more milk.)
3. Lightly grease an 8×8 pan. Press evenly into pan, using firm pressure to compress mixture into desired bar thickness.
Tip: use wet or lightly greased hands to prevent sticking.
4. Allow bars to cool completely. Once cool, cut into squares. If desired, drizzle with melted chocolate and let cool. Wrap in airtight container and store at moderate room temp for several days, or chilled in fridge for a week.
SOURCE URL https://www.chewoutloud.com/5-ingredient-protein-bars-bake/
INGREDIENTS• 2 tablespoons salted butter• 1/4 cup finely chopped yellow onion• 2 teaspoons minced garlic• 4 1/2 cups water• 1 teaspoon table salt• 1 1/2 cups uncooked yellow stone-ground grits• 2 (8-oz.) pkg. cubed boneless ham, drained and patted dry with paper towels• 1 (8-oz.) Let's cook!
PREP TIME: 15 minCOOK TIME: 15 minSERVINGS: 2 servings INGREDIENTS• 2 split (1 whole) boneless, skinless chicken breasts• Kosher salt and freshly ground black pepper• 1/2 cup all-purpose flour• 1 extra-large egg• 1/2 tablespoon water• 3/4 cup seasoned dry bread crumbs• Good olive oil• 3 Let's cook!
Ingredients:
• 3 tablespoons extra-virgin olive oil
• 1 pound broccoli, cut into 1 1/2- to 2-inch-long florets, stems sliced 1/4-inch thick
• Kosher salt and black pepper
• 3 garlic cloves, sliced
• Red-pepper flakes, to taste
Directions:
1. Heat the olive oil in a large (12-inch) skillet over medium-high. Add the broccoli stems, season with salt and pepper, and cook, undisturbed, until starting to brown, 2 to 3 minutes. Stir in the florets, season generously with salt and pepper, and shake into an even layer. Cook, undisturbed, until browned, 2 to 3 minutes.
2. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, less than 1 minute. Reduce heat to medium, add 3 tablespoons water, cover, and cook until the broccoli is bright green and fork-tender, 2 to 3 minutes, reducing heat if needed to prevent burning. Season to taste with salt, pepper and red-pepper flakes.
NOTE
This speedy, two-step recipe yields broccoli — or practically any vegetable — that is perfectly browned and cooked all the way through. After florets and thinly sliced stems are seared, add a little water and cover so the broccoli steams in its own juices until fork-tender. Not only does this bring out the vegetable’s inherent sweetness, but it softens whatever flavorings you add without burning them. This recipe embraces the prickly heat of chile and garlic, but you could also use ground spices, thyme or rosemary, ginger or scallions, capers or olives. Swap the broccoli for sliced carrots or sweet potatoes, cauliflower florets, broccoli rabe, or green beans, adjusting cook time and water as necessary.
From the New York Times
from jessicagavin.com Prep Time: 30 min Cook Time: 1 hr 5 min Serves: 8 servings Ingredients 4 quarts water 1 tablespoon kosher salt (for seasoning pasta water) 1 pound ziti pasta 1 pound Italian sausage (removed from casing, mild or spicy) 2 tablespoons extra-virgin olive oil ½ cup yellow onion (finely chopped)1 tablespoon minced garlic 2 Let's cook!