This is a great but simple side dish to go with about anything.
For the barley:
Barley:
Cook quick barley in chicken stock according to package instructions.
Stir in butter, diced red bell pepper, parsley, and a few basil leaves if you have them.
Serve.
Use whatever vegetables you have on hand to make this everyday vegetable stir-fry. It’s a great way to use up bits of vegetables you don’t know what to do with, and to get a big dose of colorful veggies into your diet!
Prep: 15 Cook: 5
Premix sauce:
Premix sauce:
Slurry:
Premix sauce:
In a liquid measuring cup, combine the water (or chicken stock), Shaoxing wine, oyster sauce, salt, sugar, sesame oil, and white pepper.
Make slurry:
Combine the cornstarch and water into a slurry and set aside.
Stir fry mushrooms:
In a wok over medium heat, add the oil and ginger. Cook until the ginger is lightly browned at the edges, and then add the mushrooms. Stir-fry until the mushrooms are tender.
Stir fry vegetables:
Add the carrot, celery, asparagus, bell pepper, and long hot pepper. Stir-fry for 1 minute, and then add the garlic and premix sauce. Bring it to a simmer, and cook for 1 minute, until the vegetables are tender.
Thicken sauce:
Mix in slurry to desired thickness and stir-fry until the vegetables are coated in sauce.
Serve.
Beef with black bean sauce is a tasty, classic combination found on Chinese restaurant menus around the country, and it’s easy to make at home!
Tenderize beef:
Velvet beef:
For the rest of the dish:
Tenderize beef: In a medium bowl, add the beef, baking soda, and water. Massage the beef with your hands until most of the liquid is absorbed. Let stand for 1 to 2 hours (less time for more tender beef, or longer for a tougher cut like chuck). Then rinse the beef thoroughly under running water until the water runs clear. Drain. This step tenderizes the meat before marinating.
Velvet beef: Then add the cornstarch, vegetable oil, oyster sauce, and Shaoxing wine. Mix well and marinate the beef for at least 30 minutes, or even overnight if you’d like to make this ahead.
Premix sauce: In a liquid measuring cup, mix the stock, black bean garlic sauce, oyster sauce, dark soy sauce, sesame oil, sugar, and white pepper, and set aside.
Stir fry: Heat your wok over high heat until it starts to smoke lightly. Add 1 TBS of oil around the perimeter of the wok. Add the beef in 1 layer and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
Reduce the heat to medium-high, and add the remaining 1 TBS of oil, onions, and bell peppers. Stir-fry for 30 seconds, until the onions and peppers have very light sear on them.
Next, add the Shaoxing wine to deglaze the wok.
Stir in the sauce mixture you made earlier. Bring to a simmer and add the beef (along with any juices) back to the wok. Stir, then add the snow peas.
Bring the contents of the wok to a simmer.
Stir the cornstarch and water until incorporated into a slurry, and gradually add the slurry to the sauce, stirring constantly until the sauce is thickened to your liking (if it’s too thick, add a splash of water or stock, if it’s too thin, add more slurry).
Cook until the snow peas are just crisp-tender.
Serve immediately with steamed rice!
Tips & notes:
Prep time includes inactive marinating time! Actual active prep is about 20 minutes.
This berry slab pie is guaranteed to elicit oohs and aahs before the first slice is even cut. And no one will know it’s a cinch to prepare.
Start by tossing no-prep berries—blueberries, raspberries, and blackberries—with sugar, lemon zest, and tapioca for the filling. Instead of applying a top crust, which would hide the beautiful berry hues and trap moisture, sprinkle on a streusel that is flavored liberally with more lemon zest as well as some crystallized ginger; the topping added fresh and zingy pops of flavor to the sweet, bright berries peeking through.
Time: 2 hours, plus 30 minutes chilling and 2 hours cooling
Slab pie dough:
Streusel:
Filling:
You will need an 18 by 13-inch half-sheet pan for this recipe.
You can toss the berry mixture in two bowls if it doesn’t fit in one.
Slab pie dough:
Grate 5 TBS butter on large holes of box grater and place in freezer. Cut remaining 19 TBS butter into ½-inch cubes.
Pulse 1¾ cups flour, sugar, and salt in food processor until combined, 2 pulses. Add cubed butter and process until homogeneous paste forms, 40 to 50 seconds. Using your hands, carefully break paste into 2-inch chunks and redistribute evenly around processor blade. Add the remaining 1 cup flour and pulse until mixture is broken into pieces no larger than 1 inch (most pieces will be much smaller), 4 to 5 pulses. Transfer mixture to bowl. Add grated butter and toss until butter pieces are separated and coated with flour.
Sprinkle ¼ cup ice water over mixture. Toss with rubber spatula until mixture is evenly moistened. Sprinkle remaining ¼ cup ice water over mixture and toss to combine. Press dough with spatula until dough sticks together. Using spatula, divide dough into 2 equal portions. Transfer each portion to a sheet of plastic wrap. Working with 1 portion at a time, draw edges of plastic over dough and press firmly on sides and top to form compact, fissure-free mass. Wrap in plastic and form into a 5 by 6-inch rectangle. Refrigerate dough for at least 2 hours or up to 2 days. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. (Wrapped dough can be frozen for up to 1 month. If frozen, let dough thaw completely on counter before rolling.)
Line the half-sheet pan with parchment paper. Roll each dough square into 16 by 11-inch rectangle on floured counter, stack on prepared sheet, separated by second sheet of parchment. Cover loosely with plastic wrap and refrigerate until dough is firm but still pliable, about 10 minutes.
Using parchment as sling, transfer chilled dough rectangles to counter, discard parchment. Wipe the sheet clean with paper towels and spray with vegetable oil spray. Starting at short side of 1 dough rectangle, loosely roll around rolling pin, then gently unroll over half of long side of prepared sheet, leaving about 2 inches of dough overhanging 3 edges. Repeat with second dough rectangle, unrolling it over empty side of sheet and overlapping first dough piece by ½ inch.
Ease dough into sheet by gently lifting edges of dough with your hand while pressing into sheet bottom with your other hand. Brush overlapping edge of dough rectangles with water and press to seal. Trim overhang to ½ inch beyond edge of sheet. Tuck overhang under itself, folded edge should rest on edge of sheet. Crimp dough evenly around the edge of sheet. Cover loosely with plastic and refrigerate until firm, about 30 minutes.
For the streusel:
Meanwhile, adjust oven racks to lower-middle and lowest positions and heat oven to 375°F. Combine flour, brown sugar, crystallized ginger, granulated sugar, ground ginger, lemon zest, and salt in bowl. Stir in melted butter until mixture is completely moistened, let sit for 10 minutes.
For the filling:
Whisk sugar, tapioca, lemon zest, and salt together in large bowl. Add blackberries, blueberries, and raspberries and gently toss to combine.
Assembly:
Spread berry mixture evenly over chilled dough-lined sheet. Sprinkle streusel evenly over fruit, breaking apart any large chunks. Place a large sheet of aluminum foil directly on the lower rack (to catch any bubbling juices). Place pie on upper rack and bake until crust and streusel are deep golden-brown, and juices are bubbling, 45-60 minutes, rotating sheet halfway through baking.
Let pie cool on wire rack until filling has set, about 2 hours.
Serve.
It features red beans and rice, of course, but also vegetables, broth and smoked turkey kielbasa. In other words, it’s a complete meal in one pot, plus it’s a great thing to cook when you want to eat well for a few meals without doing extra work.
Note: Divided in half so it only make servings for 4. Also increased the kielbasa to a whole package. Using andouille sausage would be a great change.
Prep: 20 Cook: 45 to 75
In a large soup pot, heat the oil over medium heat until shimmering.
Add the kielbasa and cook, stirring occasionally, until lightly browned, about 5 minutes.
Add the onion, celery, bell pepper, garlic, brown sugar, thyme, bay leaf and ½ tsp salt and cook, stirring constantly, until softened and aromatic, 3 to 4 minutes.
Add the vinegar and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then add the broth, beans and rice.
Cook, uncovered, at a gentle simmer until the rice is cooked through, 30 to 45 minutes, adding more broth if the soup seems too thick.
Season with salt and pepper to taste and discard the bay leaves.
Serve hot, garnished with scallions and a some nice bread.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Originally created by the editorial staff at Delish, its popularity is undeniable. This dish has become a beloved favorite for romantic dinners and special occasions, proving that sometimes, the way to someone’s heart truly is through their stomach.
This dish is as delightful as its name suggests, combining tender chicken with a creamy and flavorful sauce that’s rich with tomatoes, spinach, basil, and a touch of Dijon mustard.
Note: Hmm, not impressed. I didn’t mix parmesan into the sauce, but added it at serving and it made the sauce VERY salty. Also I left the red chili pepper flakes out and added to my serving.
For the chicken:
For the barley side:
Prepare the chicken:
Season halved and butterflied chicken breasts with salt and pepper.
In a large fry pan, heat garlic olive oil or clarified butter over medium-high heat until it reaches 365°F. Add the chicken and place a splatter shield on top of pan.
Sauté chicken until golden-brown on both sides. Remove and set aside.
In the same frying pan, add butter. sun-dried tomatoes, stirring for a minute. Add tomato paste and cook for a minute to caramelize the paste slightly.
Add the garlic and when fragrant, add chicken stock to deglaze the pan.
Tear half of the leaves of basil and reserve the rest for chiffonade at the end. Add oregano, chili flakes (you can add to individual plates if some are spice adverse), lemon zest, and spinach leaves, allowing them to wilt slightly in the sauce.
Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese until melted and the sauce thickens. Add Dijon mustard and basil leaves, stirring to combine.
Return chicken to the skillet, spooning sauce over the breasts. Let simmer gently for 5 minutes, allowing the chicken to finish cooking and absorb the flavors of the sauce.
Remove from the heat and mix in 2 TBS butter.
Prepare the barley side:
Cook quick barley in chicken stock according to package instructions. Stir in butter, diced red bell pepper, parsley, and a few basil leaves if you have them. Serve with additional Parmesan cheese, if desired.
Plate:
Use an ice cream scoop to place one scoop of barley on the plate. Place a chicken breast leaning on the barley. Top with sauce.
Note:
Sauce Consistency: The key to the perfect Marry Me Chicken is in the sauce. Aim for a creamy, velvety texture that’s neither too thick nor too thin. If your sauce is too runny, let it simmer a bit longer. If it’s too thick, a splash of chicken stock can thin it out. Remember, the sauce should coat the back of a spoon nicely.
For an extra burst of flavor: add a splash of white wine to the sauce before adding the cream. The acidity of the wine will cut through the richness of the sauce, adding an extra layer of complexity to the dish. Just make sure to let the wine reduce by half to cook off the alcohol and concentrate the flavors.
Think Creamy Polenta, Buttery Mashed Potatoes, or even a simple side of Aromatic Rice. Today we are making this amazing dish with a delicious Barley Risotto.
As for side dishes: Marry Me Chicken pairs wonderfully with a variety of vegetables. A side of Buttery Asparagus Tips, Brussels Sprouts, or a light, citrusy salad can balance the richness of the sauce. For wine enthusiasts, a glass of crisp Chardonnay or a light-bodied Pinot Noir complements the creamy sauce and enhances the overall dining experience.
The Instant Pot pressure cooker is a fast and easy way to make a complete corned beef and cabbage meal. The beef cooks in less than 90 minutes and the vegetables take only two minutes. Be sure to allow extra time for the cooker to come to high pressure—about 15 minutes for the beef and 10 to 15 minutes for the vegetables—along with an extra 15 minutes of pressure release time. If you simmered the same cut of corned beef on the stovetop, it would take about 3½ to 4 hours to make it perfectly tender. Not only do you save time; you save energy.
Cook: 87 Pressure Build/Release: 30 Total: 2 hrs 15 mins
For garnish and serving:
Peel and slice the onion. Put the onions and corned beef into the Instant Pot. Add the mixed pickling spices and bay leaves, followed by 4 cups of water.
Seal the Instant Pot and set to MANUAL HIGH pressure for 85 minutes.
Meanwhile, scrub and peel the potatoes (or leave them unpeeled) and cut them into 1½-inch to 2-inch pieces. Peel carrots and cut into 3-inch lengths. If the carrots are quite thick, halve them horizontally. Cut the cabbage into six to eight wedges.
When time is up, let the pressure release naturally for 15 minutes, then carefully move the knob to “venting.” Remove the meat to a cutting board and slice thinly. Transfer the meat to a platter and cover with foil to keep warm.
Strain the liquids into a large bowl or gravy separator and skim off any excess fat. Discard solids and return liquids to the Instant Pot. Add the vegetables to the Instant Pot.
Seal the Instant Pot, making sure the venting knob is set to “sealing.” Set the Instant Pot to MANUAL HIGH pressure for 2 minutes.
When time is up, carefully turn the knob to “venting” to release pressure quickly. With a slotted spoon, arrange potatoes and carrots around sliced corned beef. Arrange cabbage wedges in a separate bowl. Garnish corned beef, cabbage, and vegetables with parsley and serve with a spicy brown or whole grain mustard.
Tips:
If you don’t have mixed pickling spices, it’s easy to make it at home. Combine 1 TBS of mustard seeds with 1 tsp of whole allspice berries, about ½ tsp of coriander seeds, ¼ tsp of ground ginger, ¼ tsp of crushed red pepper flakes, and about 1 inch of a cinnamon stick.
Corned beef comes in a few different cuts. The most common corned beef is from the brisket. If you want corned beef that can be neatly sliced, choose the flat cut. For more tender, easy to shred corned beef, choose the point cut. If you prefer a much leaner beef, look for a corned eye of round. You might also choose to do it yourself and cure the beef at home.
Corned beef leftovers offer many creative possibilities. Aside from sandwiches, corned beef makes fantastic hash, delicious casseroles, and tasty soups. Or try something a little different, like these corned beef and cabbage rolls or these crescent roll Reuben bites.
A great method for sheet-pan chicken thighs. Works with bone-in or boneless skinless thighs and whatever firm vegetables you like.
Preheat the oven to 500°F. Not a typo. Five hundred.
Line a half-sheet pan with heavy duty foil. The pan needs to hold your vegetables comfortably – not too close together, not too far apart. Heavy duty is less likely to tear, i.e., to get dirty from chicken grease.
Cut your vegetables, and toss with olive oil, more salt than you think you need, and black pepper. These are the sizes to go for: large bite sized. Carrots take the longest, so make those thinner than the rest. Consider cooking speeds with the vegetables you choose.
Green beans don’t need cutting, so those get tossed with the rest. Notice how cozy the vegetables are with each other but that there isn’t more than one layer.
Peel the skin back from the chicken. Generously season both sides of the chicken under the skin with salt and pepper. Fold the skin back over. Pat the chicken skin dry with a wad of paper towels.
Place the chicken skin side up directly on top of the vegetables. The fat from the chicken skin will seep into the vegetables below the thighs, imparting flavor and moisture while the exposed vegetables get a tiny bit charred. It’s a perfect marriage of texture and flavor.
Bake at 500°F for 50 minutes.
If, due to a senior moment, you bought boneless skinless thighs, reduce the time to 30-40 minutes. They’re done when the chicken temperature is over 185°F.
You don’t have to be concerned about the vegetables burning at such a high temperature because they’re nestled closely together. The most you’ll get will be a few crusty edges, and those are delightful.
Serve.
Variations:
Add fresh rosemary or thyme to the vegetables.
Rub the chicken (not the skin) with lemon or orange zest. (Rosemary and orange are a heavenly match.)
Reinvent the meal with different vegetable combinations: onion, potato, carrot; leek and asparagus; onion and sweet potato, green bean, Brussels sprouts, and cauliflower. If you love it, try it. The worst that can happen is it’s not great and you won’t make it again.
Crisp, browned chicken leg quarters with sautéed mushrooms and shallots. Braised in a rich sauce and finished with a sprinkling of fresh parsley and crispy bacon on top. Served with steamed parsley potatoes and oven roasted carrots.
Prep: 20 Cook: 30 Rest: 10
Prep:
Peel the shallots. Quarter lengthwise if they’re bigger than golf balls, keep the root ends intact to hold them together.
Peel and trim the carrots. Cut on the diagonal 1/2 inch thick.
Trim and quarter the mushrooms.
Pat chicken dry with paper towels and sprinkle with ½ tsp salt and ¼ tsp pepper.
Brown Chicken:
Place chicken skin side down in 10-inch nonstick skillet. Cook chicken over medium-high heat, without moving it, until skin is well browned, 7 to 9 minutes. Transfer chicken to plate, skin side up.
Set a rack on the top shelf of oven and preheat oven to 425°F.
Cook Bacon:
Add bacon to fat left in skillet and cook over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to small paper towel–lined plate, set aside.
Cook Shallots and Mushrooms:
Pour off all but 2 TBS fat from skillet (add enough oil to equal 2 TBS if needed). Heat fat left in skillet over medium heat until shimmering. Add mushrooms, shallots, remaining ½ tsp salt, and remaining ¼ tsp pepper and cook until vegetables are softened and browned, 7 to 9 minutes, stirring occasionally.
Create Sauce:
Stir in tomato paste, garlic, flour, and thyme and cook until fragrant, about 1 minute. Slowly stir in broth and wine and bring to simmer.
Cook Carrots and Potatoes:
Add carrots to a quarter sheet pan and drizzle with oil. Season with salt and pepper. Place on top rack of oven and roast for 20-25 minutes.
Add potatoes to medium sauce pan, cover with water by 1 inch and add a tsp of salt. Bring to a boil and simmer for 12-18 minutes until fork tender.
Braise Chicken:
Nestle chicken, skin side up, into sauce and pour in any accumulated juices from plate. Reduce heat to medium-low, cover, and simmer until chicken registers 200°F, about 20 minutes. Off heat, let chicken rest in skillet, uncovered, for 10 minutes. Season sauce with salt and pepper to taste.
Finish and serve:
Drain potatoes when done and add 4 TBS butter, cover until melted. Add remaining parsley and mix.
Place a spoonful of sauce on each plate and top with chicken quarter. Sprinkle with 1 TBS parsley and bacon. Add potatoes and roast carrots to plate. Serve remaining sauce on the side.
Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30
Prep:
Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.
Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.
Roast veggies:
Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.
Cook pasta:
Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1½ cups pasta cooking water, then drain.
Make sauce:
Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.
Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.
Reduce heat to medium low and whisk in crème fraîche until smooth.
Toss pasta:
Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.
Tip: If needed, stir in more reserved pasta cooking water a splash at a time.
Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.
Tip: For an extra-rich experience, stir in another 1 TBS butter.
Serve:
Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.
Makes 1 TBS