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Sirloin Steak in Mushroom Sauce

Sirloin Steak in Mushroom Sauce

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with Caramelized Onion Mashed Potatoes & Roasted Carrots

Yield: 2

Adapted from: Hello Fresh

This Sirloin steak has little more than salt and pepper for seasoning. Ultra-creamy mashed potatoes and tender roasted carrots make it both filling and hearty, while the mushroom pan sauce that’s spooned on top has savory complexity.
Prep: 10 Cook: 50

  • 12oz carrots
  • 1yellow onion
  • 1clove garlic
  • 14oz sirloin steak
  • 2tsp Dijon mustard
  • 16oz Yukon gold potatoes
  • 4oz button mushrooms
  • 2TBS sour cream
  • 1oz beef demi-glace
  • salt & pepper
  • sugar
  • cooking oil
  • butter


Prep:

Adjust rack to top position and preheat oven to 425°F. Wash and dry produce.

Trim, peel, and cut carrots diagonally into 1-inch-thick pieces. Peel and dice potatoes into ½-inch pieces.

Tip: For speedier spud prep, skip the peeling.

Halve, peel, and thinly slice the onion. Trim and thinly slice mushrooms. Peel and mince garlic.

Cook carrots & mash:

Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.

Roast on top rack until browned and tender, 25-30 minutes.

Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil, cook until tender, 15-20 minutes.

Drain and return potatoes to pot. Mash with sour cream until smooth. Season with salt and pepper.

Keep covered off heat until ready to serve.

Caramelize onion:

While potatoes cook, heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onion, cook, stirring occasionally, until browned and softened, 8-10 minutes.

Add 1 tsp sugar and a splash of water, cook until caramelized, 2- to 3-minutes more. Season with salt and pepper.

Turn off heat, transfer to a small bowl. Wipe out pan.

Cook steak:

Pat steak dry with paper towels, season all over with salt and pepper.

Heat a large drizzle of oil in pan used for onion over medium-high heat. Add steak and cook to desired doneness, 3- to 6-minutes per side.

Transfer to a cutting board to rest.

Make sauce:

Add 1 TBS butter and mushrooms to pan used for steak over medium-high heat. Cook, stirring, until softened, 3- to 5-minutes.

Add garlic, cook until fragrant, 30 seconds.

Stir in demi-glace and ¼ cup water. Bring to a boil, then reduce to a low simmer.

Stir in mustard. Simmer until thickened, 2- to 3-minutes. Season with salt and pepper.

Finish & serve:

Slice steak against the grain.

Divide mashed potatoes, carrots, and steak between plates. Top mashed potatoes with caramelized onion. Top steak with mushroom sauce and serve.

Venetian Scallop Spaghetti

Venetian Scallop Spaghetti

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in a Creamy Burst Tomato Sauce with Parsley & Chives

Yield: 2

Adapted from:Hello Fresh

Scallops, pan-seared in garlic herb butter until they’re gloriously golden and tender, then stirred into spaghetti, which is tossed in a sauce of Parmesan, crème fraîche, garlic, lemon zest, and meltingly tender grape tomatoes. A sprinkle of fresh herbs ties everything together
Prep: 5 Cook: 35

  • 1lemon
  • green herb blend
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • ¼cup parmesan cheese
  • 1clove garlic
  • 4oz grape tomatoes
  • 8oz scallops
  • 6TBS crème fraîche
  • 1chili pepper
  • salt & pepper
  • 1tsp olive oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry all produce.

Zest and quarter lemon. Peel and finely chop or grate garlic. Pick parsley leaves from stems, roughly chop leaves. Thinly slice chives. Mince chili.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels, season generously all over with salt and pepper.

Melt half the garlic herb butter (you’ll use the rest in the next step) in a large pan over medium-high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side. Turn off heat, transfer to a plate along with any pan drippings and cover to keep warm. Wipe out pan.

Make sauce:

Heat a large drizzle of olive oil in the same pan over medium-high heat. Add tomatoes and season with salt and pepper. Cook until tomatoes begin to burst, 2- to 3-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Add garlic and remaining garlic herb butter, cook until fragrant, 1 minute.

Reduce heat to medium and add crème fraîche, lemon zest, ¼ cup reserved pasta cooking water, and juice from half the lemon. Simmer until slightly thickened, 2- to 3-minutes.

Finish pasta:

Stir drained spaghetti and half the Parmesan (save the rest for serving) into pan with sauce.

Add scallops along with any resting juices, and half the chives and chopped parsley.

Toss until spaghetti is thoroughly coated in sauce, adding splashes of reserved pasta cooking water as needed. Season generously with salt and pepper.

Tip: If you like things spicy, stir in half the chili.

Serve:

Divide pasta between bowls and top with remaining Parmesan, chives, and chopped parsley. Serve with remaining lemon wedges on the side.

Chicken Orzo Dinner

Chicken Orzo Dinner

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with Cheesy Roasted Zucchini and Tomato

Yield: 2

Adapted from: Hello Fresh

Zucchini and tomato medley is a side, but it takes center stage in our eyes. As creamy as it is crispy, with a combination of panko, mozzarella, and Parmesan sprinkled on top. Served next to an herbed chicken breast and lemony orzo
Prep: 5 Cook: 30

  • 1zucchini
  • 1Roma tomato
  • 1TBS Italian seasoning
  • 4oz orzo pasta
  • 12oz chicken breasts
  • 4oz fresh mozzarella
  • 1lemon
  • ¼oz parsley
  • ¼cup panko breadcrumbs
  • ¼cup parmesan cheese
  • salt & pepper
  • 1tsp olive oil


Preheat and prep:

Wash and dry all produce. Adjust rack to upper position and preheat oven to 425°F. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into ½-inch-thick wedges. Toss zucchini and tomato with 1 TBS olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper.

Roast veggies and cook pasta:

Roast zucchini and tomato in oven until just shy of tender, about 10 minutes. Once water is boiling, add half the orzo from package to pot (use the rest as you like). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot.

Butterfly chicken:

With your hand on top of one chicken breast, cut ¾ of the way through middle, parallel to cutting board, stopping before you slice through completely. Repeat with other chicken breast. Open each up and season all over with salt, pepper, and remaining Italian seasoning.

Cook chicken and prep:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3- to 4-minutes per side. Remove from pan and set aside on a plate. Meanwhile, cut mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley.

Broil veggies:

Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven temperature to 500°F. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden-brown, cheese is melted, and veggies are tender, 3- to 5-minutes.

Finish and plate:

Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of lemon. Garnish with remaining parsley and serve.

Creamy Shrimp Tagliatelle

Creamy Shrimp Tagliatelle

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with Heirloom Tomatoes, Garlic, and Chili

Yield: 2

Adapted from: Hello Fresh

Fresh tagliatelle, with shrimp and heirloom tomatoes.
Prep: 5 Cook: 20

  • 2cloves garlic
  • 2scallions
  • 4TBS sour cream
  • 1lemon
  • 1Thai chili
  • 10oz heirloom grape tomatoes
  • 12oz shrimp
  • 8oz tagliatelle pasta
  • salt & pepper
  • olive oil
  • butter


Prep:

Wash and dry all produce. Bring a large pot of salted water to a boil. Mince garlic. Trim, then thinly slice scallions, keeping greens and whites separate. Finely mince chili, removing seeds and ribs for less heat. Halve tomatoes. Cut lemon into wedges. Rinse shrimp and pat dry with a paper towel.

Cook shrimp:

Heat a drizzle of olive oil in a large pan over medium-high heat. Add garlic,scallionwhites, and chili (to taste). Cook until fragrant, about 30 seconds. Add shrimp and cook, tossing, until starting to turn pink but not quite cooked through, 1- to 2-minutes. Season with salt and pepper.

Boil pasta:

Once water is boiling, add tagliatelle to pot.

Tip: If any noodles are stuck together, separate them first.

Cook, stirring occasionally, until al dente, 4- to 5-minutes. Carefully scoop out and reserve ¼ cup pasta cooking water, then drain.

Cook tomatoes:

Meanwhile, add tomatoes to pan with shrimp. Cook, tossing, until wilted and juicy, 2- to 3-minutes. Season with salt and pepper. Remove from heat and set aside until pasta is ready.

Tip: If you like it spicy, add any remaining chili (to taste) at this point.

Toss pasta:

Once tagliatelle is done cooking, return pan with shrimp and tomatoes to medium heat and add tagliatelle and 2 TBS butter. Toss to combine and melt butter. Season with salt and pepper.

Finish and serve:

Remove pan from heat and stir in sour cream, a squeeze of lemon, and as much pasta cooking water as needed to create a saucy consistency. Season with salt and pepper. Divide between plates or bowls and garnish with scallion greens. Serve with lemon wedges

Mozzarella-Crusted Chicken

Mozzarella-Crusted Chicken

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with Blistered Tomatoes and Potato Wedges

Yield: 2

Adapted from: Hello Fresh

A new take on chicken Parmesan. Herbs, breadcrumbs, and mozzarella are heaped onto chicken to create glorious crown of a crust. In place of marinara, roasted tomatoes add a sweet and tangy punch. On the side, you’ve also got some crispy potatoes
Prep: 10 Cook: 35

  • 12oz Yukon potatoes
  • 2Roma tomatoes
  • ½cup panko breadcrumbs
  • 1tsp dried oregano
  • 1tsp paprika
  • ½cup mozzarella cheese
  • 12oz chicken breasts
  • salt & pepper
  • olive oil


Preheat and prep:

Wash and dry all produce.

Preheat oven to 425°F.

Cut potatoes into ½-inch-thick wedges, like steak fries.

Core and quarter tomatoes.

Roast veggies:

Toss potatoes on one side of a foil-lined baking sheet with a drizzle of olive oil and a pinch of salt and pepper. On other side of baking sheet, toss tomatoes with a drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crispy and tomatoes are very soft, 25-30 minutes, tossing halfway through.

Make panko crust:

Mix panko, oregano, paprika, mozzarella cheese, a drizzle of olive oil, and a pinch of salt and pepper in a small bowl.

Season chicken:

Season chicken breasts all over with salt and pepper. Rub with a drizzle of olive oil. Place on a second baking sheet.

Coat chicken:

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over).

Bake chicken and serve:

Bake chicken until meat is cooked through and topping is golden-brown, about 20 minutes. Serve with potato wedges and roasted tomatoes.

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Turkey Breast IP

Turkey Breast IP

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Yield: 6

Adapted from: Cuisine At Home

This Instant Pot Turkey Breast is cooked to perfection in just 35 minutes. Skip the gravy and serve with Winter Fruit Compote for a festive flavor.
Prep: 10 Cook: 60

For the turkey:

  • 3TBS olive oil, divided
  • 2TBS minced garlic
  • 1tsp paprika
  • 1tsp poultry seasoning
  • 1tsp kosher salt
  • ½tsp ground black pepper
  • 1(6- to 7-lb) bone-in skin-on turkey breast
  • 1small yellow onion, quartered
  • 2cups chicken broth
  • fresh sage leaves and rosemary sprigs, optional

Stir together 2 TBS oil, garlic, paprika, poultry seasoning, salt, and pepper in a small bowl until a paste forms.

Loosen skin from turkey gently, keeping skin intact. Rub oil mixture under skin. Brush skin with the remaining 1 TBS oil. Stuff turkey cavity with onion.

Place Instant Pot rack in pot. Add broth to pot. Place turkey on rack, breast side up. Seal Instant Pot and set to MANUAL HIGH pressure for 35 minutes. Natural release pressure.

Preheat oven to broil.

Remove turkey from pot, and place on a rimmed baking sheet. Broil until skin is golden and crispy, rotating pan if needed. Let rest for 10 minutes before slicing.

Cauliflower AF

Cauliflower AF

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Yield: 4

Serious Eats

I learned the joys of nutty, rich, roasted cauliflower. Roasting it at a high temperature creates a crisp exterior with a tender—but not mushy—interior. The high heat also ensures that those unpleasant sulfurous compounds don’t form. Today, cauliflower is a staple in my dinner rotation: It’s easy to make, pairs well with just about everything, and can be dressed up with a favorite seasoning blend, fresh herbs, or a simple sauce I already have on hand.

Note: Air fryers are fast? Maybe so, but this is only doing half at a time. So double the time!
Prep: 10 Cook: 20 (really 45)

  • 1large head cauliflower (about 1¾ lb), tough outer leaves and core removed
  • 2TBS neutral oil such as canola or vegetable oil
  • 1TBS water
  • ½tsp kosher salt, if using table salt use half as much by volume
  • ½tsp ground black pepper


Prep:

Preheat a 6-quart air fryer to 400°F for 5 minutes. Cut cauliflower into 8 wedges, then cut into 2-inch florets (should be about 4 cups total). In a large bowl, toss cauliflower with oil, water, salt, and pepper until well coated, use your hands to make sure all nooks and crannies are coated with oil and seasonings.

Arrange half (about 2 cups) of the florets into the preheated air fryer basket, cook, shaking basket twice during cooking, until tender and well browned, 10 to 12 minutes. Transfer to a bowl and cover to keep warm, and repeat cooking with the remaining cauliflower. Combine cauliflower and serve.

Make-Ahead and Storage:

Cauliflower can be chopped into florets and refrigerated in a zip-top bag or airtight container up to 3 days before cooking.

Air-fried cauliflower can be made up to 4 days in advance and refrigerated in an airtight container. Reheat in a microwave or air fryer preheated to 340ºF until warm.

Variations:

Curry and Cumin: Add 2 tsp Madras-style curry powder, ½ tsp garlic powder, and ½ tsp ground cumin with the oil to toss with the raw cauliflower in step 1.

Dill and Lemon: In a large bowl, toss the roasted cauliflower with 2 TBS minced fresh dill, ½ tsp lemon zest, and 1 TBS lemon juice before serving.

Buffalo-Style: In a small bowl, whisk 2 TBS melted butter with 2 TBS Frank’s Red Hot Sauce or other Louisiana-style hot sauce to combine. Once cauliflower is done roasting, transfer to a large bowl and toss with the prepared buffalo sauce before serving.

Chili, Green Chicken (IP)

Chili, Green Chicken (IP)

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Yield: 4 to 6 Servings

Adapted from: J. Kenji López-Alt

Packed with moist, tender chunks of braised chicken thighs in a balanced sauce that is rich with umami depth and green chili flavor, but still plenty bright and fresh. And the best part: You can make it in under half an hour. All it takes is a pressure cooker and some dumping skills.
Adding all the ingredients to the pressure cooker with no added liquid makes for an intensely flavored stew that cooks in its own juices.
Fish sauce adds umami depth to the fish once it’s cooked.

  • lb bone-in skin-on chicken thighs and drumsticks
  • ¾lb tomatillos, quartered, husks discarded (about 4 tomatillos)
  • 1lb poblano peppers, roughly chopped, seeds and stems discarded (about 3 peppers)
  • 6oz Anaheim or Cubanelle peppers, roughly chopped, seeds and stems discarded (about 2 peppers)
  • 2Serrano or jalapeño chilies, roughly chopped, stems discarded
  • 10oz white onion, roughly chopped (about 1 medium)
  • 6medium cloves garlic, peeled
  • 1TBS whole cumin seed, toasted and ground
  • Kosher salt
  • ½cup loosely packed fresh cilantro leaves and fine stems, plus more for garnish
  • 1TBS Asian fish sauce
  • Fresh corn tortillas and lime wedges, for serving

In a 6-qt Instant Pot, combine chicken, tomatillos, poblano peppers, Anaheim peppers, Serrano peppers, onion, garlic, cumin, and a big pinch of salt. Set Instant Pot to the SAUTÉ HIGH setting. Add oil and heat until shimmering. Seal Instant Pot and set to MANUAL HIGH pressure for 15 minutes. Quick release pressure.

Using tongs, transfer chicken pieces to a bowl and set aside. Add cilantro and fish sauce to the remaining contents of IP. Blend with a hand blender or in a standing blender and season to taste with salt. Return chicken to sauce, discarding skin and bones and shredding if desired. Transfer to a serving platter, garnish with chopped cilantro, and serve immediately with tortillas and lime wedges.

Corn & Lump Crab Chowder, Bonefish Grill CC

Corn & Lump Crab Chowder, Bonefish Grill CC

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Yield: 2-3 (4 if not the main dish)

Adapted from: Sun Sentinel and America’s Most Wanted Recipes, Kids Menu, Ron Douglas, Atria books, 2015

Supposedly a copy of Bonefish Grill’s popular chowder.

Note: Tasted very good. An excellent copy, but it needed double the crab, the recipe below now has it doubled. I think the chowder should be a bit thinner with more milk. I added about ½ cup extra, but it could have used more.

Prep: 5 Cook: 30

  • 1large russet potato, peeled and diced ½-inch
  • 5slices smoked bacon, chopped
  • ½cup chopped yellow onion
  • 12oz lump crabmeat
  • ½tsp dried parsley
  • 2TBS unsalted butter
  • ¼cup AP flour
  • ¼cup dry white wine
  • 1tsp chicken Better Than Bouillon
  • 1½cups whole milk, plus more if needed
  • 115-oz can cream style corn or ½ Creamed Corn recipe
  • 1tsp Kosher salt
  • ¼tsp pepper
  • Snipped fresh chives or chopped dill, for garnish, optional
  • Crusty bread or Ciabatta

Put the potato cubes in a microwave-safe dish, cover it with vented plastic wrap, and microwave for 1 minute. Set it aside.

In a large skillet, cook the bacon for 2 minutes, stirring occasionally. Add ½ cup onion and cook until softened. Remove from heat and stir in 6 oz crab meat and ½ tsp parsley.

In a large saucepan or soup pot, melt 2 TBS butter over medium-low heat and whisk in ¼ cup flour. Stir the mixture until the flour takes on a light tan color. Whisk in ¼ cup wine or vermouth and stir until the mixture absorbs the liquid.

Mix 1 tsp Better Than Bouillon Chicken into the milk, then slowly whisk that into the simmering flour mixture. When the thickened milk/flour mixture is creamy, stir in the bacon/crab mixture, potatoes, and creamed corn. Thin out the soup with a little more milk if it is too thick for your taste.

Season the soup with salt and pepper and let it simmer for about 10 minutes.

Serve with oyster crackers and/or a nice bread, and garnished with chives or dill, if desired.