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- This 3-Ingredient Cream Cheese Dip Is One of My Favorite Family Traditions
One of the first people to ever expose me to food was not a TV personality or a celebrity chef. It was my former step-mother-in-law, Kimi, from my first marriage. She wasn’t even necessarily a great cook, but she was a great entertainer. She has since passed away, but when I remember her and that time in my life, there was always food involved.
Kimi and my father-in-law had a massive community and an open-door policy. They lived right on the beach, making their place a popular stop for friends before and after surfing. Impromptu joyful gatherings and meals were normal, and Kimi was always ready with food for her guests to nosh on while they talked. One day, she pulled out a block of cream cheese, poured hot pepper jelly on top, and served it up with a sleeve of Ritz crackers. Her group of friends and I gobbled it up.
Credit: Photo: Alex Lepe; Food Styling: Debbie Wee
My Filipino-American self had never experienced this combo before. The way the savory cheese transformed when it was topped with the sweet and spicy jelly and dipped into with a buttery Ritz cracker made me think — and it also made me keep dipping.
With a fine-dining background, I can get caught up in the fanciest, most artful, or most complicated things. But this recipe is a reminder that it doesn’t have to be fancy to be loved by many. And sometimes, three humble ingredients can be a smash hit, like Kimi’s raspberry pepper jelly cream cheese dip with Ritz crackers.
I recreated this dish for my family and my daughters devoured the dip, just like I did years ago. The only thing I did differently was add a pinch of flaky salt to balance it all out. Now it’s a little food tradition I can carry on with Kimi’s granddaughter.
- Easy Low-Carb Meatball-Stuffed Spaghetti Squash
A Low-Carb Twist on Spaghetti and Meatballs
This recipe transforms everyone’s favorite comfort food into a lower-carb dinner (without taking away the comfort!) by swapping pasta for a healthy vegetable base. If you’re counting carbs, you’ll also want to take a look at the nutrition label on the jar of marinara when choosing a sauce. Different brands have varying amounts of added sugar, adding to the carb count.
(Image credit: Joe Lingeman)(10)READ REVIEWS!Easy Low-Carb Meatball-Stuffed Spaghetti SquashSave to My RecipesPRINT RECIPE
PREP TIME10 minutes
COOK TIME55 minutes to 1 hour
SERVES4
NUTRITIONAL INFOVIEWINGREDIENTS2
medium spaghetti squash (about 5 pounds total)
1 tablespoon
olive oil
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
4 cloves
garlic, smashed
1 cup
marinara sauce
1/4 cup
finely grated Parmesan cheese (about 1 ounce)
1/4 cup
torn fresh basil leaves, plus more for garnish
1/4 teaspoon
red pepper flakes
12 ounces
precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen
3/4 cup
whole-milk low-moisture shredded mozzarella cheese
SHOP RECIPEINSTRUCTIONS
Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.
Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.
Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.
Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.
Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.
- Easy Low-Carb Meatball-Stuffed Spaghetti Squash
A Low-Carb Twist on Spaghetti and Meatballs
This recipe transforms everyone’s favorite comfort food into a lower-carb dinner (without taking away the comfort!) by swapping pasta for a healthy vegetable base. If you’re counting carbs, you’ll also want to take a look at the nutrition label on the jar of marinara when choosing a sauce. Different brands have varying amounts of added sugar, adding to the carb count.
(Image credit: Joe Lingeman)(10)READ REVIEWS!Easy Low-Carb Meatball-Stuffed Spaghetti SquashSave to My RecipesPRINT RECIPE
PREP TIME10 minutes
COOK TIME55 minutes to 1 hour
SERVES4
NUTRITIONAL INFOVIEWINGREDIENTS2
medium spaghetti squash (about 5 pounds total)
1 tablespoon
olive oil
1 teaspoon
kosher salt
1/2 teaspoon
freshly ground black pepper
4 cloves
garlic, smashed
1 cup
marinara sauce
1/4 cup
finely grated Parmesan cheese (about 1 ounce)
1/4 cup
torn fresh basil leaves, plus more for garnish
1/4 teaspoon
red pepper flakes
12 ounces
precooked meatballs [about 12 (1 1/2-inch) meatballs], thawed if frozen
3/4 cup
whole-milk low-moisture shredded mozzarella cheese
SHOP RECIPEINSTRUCTIONS
Arrange a rack in the middle the oven and heat to 400°F. Line a rimmed baking sheet with aluminum foil; set aside.
Cut each squash in half lengthwise and scoop out the seeds. Brush the cut sides of each squash with the oil and season with the salt and pepper. Place cut-side down in a single layer on the baking sheet, placing one garlic clove under each piece of squash. Roast until the squash are soft when poked with a fork and the skin is browned and blistered, about 40 minutes.
Remove the baking sheet from the oven. Flip the squash over with tongs and remove and discard the garlic. Use a fork to shred the inside of each squash half, leaving about 1/2 inch of unshredded squash left in the shell. Transfer the shredded squash to a large bowl. Add the sauce, Parmesan, basil, and red pepper flakes and stir to combine.
Evenly divide the shredded filling between the squash halves. Divide the meatballs over the filling, then top with the mozzarella cheese.
Bake until the meatballs are heated through and the cheese is melted, 15 to 20 minutes. Garnish with more fresh basil before serving.
- This 3-Ingredient Cream Cheese Dip Is One of My Favorite Family Traditions
One of the first people to ever expose me to food was not a TV personality or a celebrity chef. It was my former step-mother-in-law, Kimi, from my first marriage. She wasn’t even necessarily a great cook, but she was a great entertainer. She has since passed away, but when I remember her and that time in my life, there was always food involved.
Kimi and my father-in-law had a massive community and an open-door policy. They lived right on the beach, making their place a popular stop for friends before and after surfing. Impromptu joyful gatherings and meals were normal, and Kimi was always ready with food for her guests to nosh on while they talked. One day, she pulled out a block of cream cheese, poured hot pepper jelly on top, and served it up with a sleeve of Ritz crackers. Her group of friends and I gobbled it up.
Credit: Photo: Alex Lepe; Food Styling: Debbie Wee
My Filipino-American self had never experienced this combo before. The way the savory cheese transformed when it was topped with the sweet and spicy jelly and dipped into with a buttery Ritz cracker made me think — and it also made me keep dipping.
With a fine-dining background, I can get caught up in the fanciest, most artful, or most complicated things. But this recipe is a reminder that it doesn’t have to be fancy to be loved by many. And sometimes, three humble ingredients can be a smash hit, like Kimi’s raspberry pepper jelly cream cheese dip with Ritz crackers.
I recreated this dish for my family and my daughters devoured the dip, just like I did years ago. The only thing I did differently was add a pinch of flaky salt to balance it all out. Now it’s a little food tradition I can carry on with Kimi’s granddaughter.
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On this special day, we marked another exciting milestone – '**Lucky Drop**' is now live! 🔥
Receive the **Lucky Drop** of **$ 300 USDT** from Firefly this Christmas!🎉
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**🧧 To claim our best wishes:**
1. Mirror/Collect this post *(so you can easily find it in your profile)*
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- 2023 was harmonizing
2024 will be _____
- Roasted Pork Loin
What’s the Difference Between Pork Loin and Pork Tenderloin?
Chances are you know all about pork tenderloin. This lean, affordable cut of meat often steals the spotlight, thanks to its quick cook time and accessibility at the grocery store.
Pork loin roast, on the other hand, is larger, meatier, and, dare I say, actually easier to cook. These roasts are usually between two and four pounds and are uniform in shape. That uniformity is helpful because you do not have to worry about one part of the roast cooking more quickly than another as you do with pork tenderloin.
What’s the Difference Between Pork Loin and Pork Tenderloin?READ MORE
Both pork loin and pork tenderloin are lean and have a mild flavor, but pork loin roast is uniquely suited for casual dinner parties or even the fanciest of holidays, thanks to its size and ease. After a quick sear, leave it to cook in the oven for an hour and use the hands-off time to make a salad or pack tomorrow’s lunch.
Ingredient You’ll Need for Roasted Pork Loin**Pork loin roast:** Buy a three- to four-pound boneless pork loin roast from the grocery store. Do not substitute a pork tenderloin for this recipe, as that is a different, smaller cut of pork.**Apples:** You’ll need a total of three apples for the pork and green apple sauce. Choose two sweet-tart apples, like Honeycrisp or Pink Lady, and one tart Granny Smith apple.**Fresh herbs**: Snip sprigs of rosemary, sage, mint, and parsley from your garden or pick them up from the produce section.(Image credit: Joe Lingeman)How to Make Juicy, Tender Roasted Pork Loin**Make the garlic paste.** Smash a few garlic cloves, sprinkle on some salt, then scrape with your knife to a smooth paste. This mellows the garlic flavor and makes it easier to rub all over the pork loin.**Trim and season the pork loin.** Trim visible silverskin or loose pieces of fat, but leave the fat cap in place. Then, rub the pork with the garlic paste and a sprinkle of freshly ground black pepper. You can do this up to a day in advance or cook it right away.**Brown the pork loin.** A 10- to 12-inch cast iron skillet and a slick of oil makes for a nice golden-brown crust. Wait until you have a deep brown color before turning. If the meat sticks to the pan as you try to turn it, wait another minute or so until it releases easily.**Arrange apples, onion, and herbs in the pan with maple syrup.** Large chunks of apples and onion hold their shape when roasted. Sprigs of rosemary and sage and a drizzle of maple syrup flavor the pork drippings for a quick pan sauce.**Roast the pork loin for 1 hour.** Roast the pork until an instant-read thermometer registers 145°F. The key to juicy pork is not overcooking it.**Make the green apple sauce.** Let a food processor do all the work to turn green apples, lemon, garlic, herbs, salt, and olive oil into a spoonable tart apple sauce.(Image credit: Joe Lingeman)Apples and Pork Are a Perfect Pairing
It’s rare that I ever serve pork without some apple accompaniment, whether it is slow-cooked apple sauce spread over thick pork chops, tossing bacon and apples with shredded cabbage for slaw, or rubbing pork shoulder with apple butter before slow cooking for sandwiches. Here, large chunks of onion and apples serve as a bed for a seared pork loin roast.
What Are the Sweetest Apples? (Ranked from Tart to Sweet)READ MORE
Choose an all-purpose or eating apple, such as Honeycrisp and Pink Lady apples, because they hold their shape rather than falling apart in the heat of the oven. The apples soften slightly, soak up the juices dripping from the pork, and caramelize in the maple syrup you have drizzled over top. The pork is so savory and the maple syrup so sweet, you’ll want something acidic to cut through those caramel-like flavors. Enter: the fresh green apple sauce.
More apple than herb, the tart green apple sauce included here is not quite a chimichurri sauce or gremolata, but it delivers the same fresh flavors as you would expect from one. With a few quick pulses of your food processor, turn Granny Smith apples, a few fistfuls of herbs, and a squeeze of lemon into a sauce that will perk up the flavor of slow-roasted pork.
- How To Cook Classic Beef Brisket in the Slow Cooker
If you’re looking for a stunning but easy Sunday supper to get you through the long winter or to serve during the upcoming holidays, this is it: classic beef brisket made in the slow cooker.
(Image credit: Joe Lingeman)What Is a Classic Beef Brisket?What Exactly Is Brisket? Here’s Everything You Should Know About the King of Braised BeefREAD MORE
Brisket refers to a certain cut of beef that comes from the underside of the animal, near the ribs. It’s the cut used for corned beef and pastrami, and many variations on slow-braised pot roast that is also called brisket. **When we talk about classic beef brisket, we mean a pot roast-style dish where brisket is slowly braised in a rich gravy and more often than not vegetables like onions, carrots, and potatoes are braised alongside the beef.**
Two Important Brisket TipsBuy a piece of brisket in the three-pound range, flat rather than point cut is best if you can find it. Flats are usually more square or rectangular in shape and have a thick fat layer on top.Cook the brisket on low for six to eight hours; it should be easy to pull apart, but not falling apart.(Image credit: Joe Lingeman)The Secret Ingredient for Better Brisket Gravy
Personally, my favorite part of this recipe isn’t the brisket itself, but the rich gravy that results. The brisket requires some liquid for braising in the slow cooker, but that could easily be just broth or wine and you’d still have delicious brisket. Instead, adding some enriched tomato products — in this case ketchup and tomato paste — gives the broth body and adds layers of flavor including some acidity to balance the briskets richness.
Yes, We said ketchup!
I was surprised to see a number of classic brisket recipes call for this addition and even more surprised by how much better this made the gravy. Don’t worry about a raw ketchup flavor — this beauty cooks for six to eight hours. Ketchup adds sweetness, body, and a depth of flavor that tomato paste alone cannot.
(Image credit: Joe Lingeman)3 Steps for the Best Slow Cooker Brisket**Skip browning the beef.** I know that this goes against many brisket recipes, slow cooker and oven alike, but having tested browned versus not browned brisket side by side, I can safely say this step doesn’t lend any extra flavor to this particular brisket recipe.**Start the gravy on the stovetop**. Here’s where you can add some wonderful caramelized flavors without flinging your brisket around a hot pan. Cook the onions and garlic in a large skillet until the onions are beginning to brown, then deglaze the pan with the broth and add the other gravy ingredients.**Add the vegetables and cook on low for 6 to 8 hours.** The cook time for your particular brisket is going to depend on its size and shape and the doneness you prefer. For me, classic beef brisket means sliceable beef brisket, not one that’s falling apart, but some folks prefer a more shredded brisket. If you like the latter, head towards the longer cook time.Serving and Storing Your Brisket
When you remove the brisket from the slow cooker, use a spoon to scrape off any large pieces of fat from the brisket’s fat cap, then thinly slice across the grain. Serve with the tender vegetables, the rich gravy, and any number of our brisket side dish recommendations, on preferably a cold Sunday evening.
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- Creamy White Lasagna Soup
Inspired by white lasagna, this soup trades tangy marinara sauce for cheesy, creamy white sauce, and is made with sliced mushrooms, shredded chicken, and wilted spinach. Since it wouldn’t be lasagna without cheese, I call for adding shredded mozzarella and Parmesan cheeses, which melt into the broth. Top every bowl with a generous spoonful of creamy ricotta cheese before serving.
Ingredients in Creamy White Lasagna Soup**Onion and garlic:** Onion and garlic are the building blocks of flavor in this rich and creamy soup. You’ll need 1 medium yellow onion and 3 cloves of garlic.**Mushrooms:** Choose either white button or cremini mushrooms, and wipe away dirt with a dry paper towel before slicing.**Italian seasoning:** Who has fresh herbs in winter? This herb blend usually contains a combination of dried rosemary, basil, and oregano. Store-bought is fine or make your own Italian seasoning blend.**Chicken:** I’ll show you how to butterfly chicken breasts for quick-cooking in the broth.**Unsalted butter:** Adds rich buttery flavor when sautéeing the vegetables, and helps the flour disperse evenly without clumping.**All-purpose flour:** Gives the broth body, so that you can use less heavy cream.**Chicken broth:** Using low-sodium chicken broth gives you control over the soup’s seasoning. If you’re using homemade chicken broth, taste and adjust the amount of salt to your taste.**Lasagna noodles:** Cook the lasagna noodles directly in the broth until al dente. This may be slightly longer than the time indicated on the box.**Heavy cream:** Just 1/4 cup of heavy cream gives this soup a creamy consistency.**Cheese:** The best lasagnas contain a variety of cheeses, so I haven’t skimped just because this is soup! Stir shredded mozzarella cheese (low-moisture, not fresh mozzarella) and grated Parmesan cheese into the broth until melted. Add a dollop of creamy ricotta cheese to every bowl of this white lasagna soup.How to Make Creamy White Lasagna Soup**Saute aromatics and mushrooms.** Cook onion, garlic, and mushrooms until the moisture from the mushrooms evaporates and they begin to brown.**Add flour.** Coating the vegetables with all-purpose flour helps to avoid any lumps and cooking until no dry spots remain removes the raw flour taste.**Simmer chicken.** Add butterflied chicken breasts directly to the broth to cook and soak up flavor at the same time. Once cooked through, remove from the pot and shred with two forks. If using already cooked chicken, wait to add until stirring in the spinach. **Cook lasagna noodles.** Break dried lasagna noodles into bite-size pieces and cook directly in the broth.**Add cheeses and spinach.** Stir in mozzarella, Parmesan cheese, baby spinach, heavy cream, and the shredded chicken until the cheese melts, spinach wilts, and chicken is warmed through.**Serve with ricotta.** Ladle the soup into bowls and serve with a generous spoonful of creamy ricotta cheese.
- 5-Minute Garlic Butter Shrimp
Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.
Volume 0% XA Fast & Fancy Shrimp Dinner for Any Night of the Week
Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.
Recipe Tips
This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:
**Have all your ingredients ready to go.** This recipe moves fast so having everything prepped and next to you by the stovetop keeps things from slowing down.**Know when the shrimp is done.** As soon as it curls and turns pink and opaque, it’s good to go.**Cut the recipe in half, if you’d like.** Like most seafood, this is really best enjoyed fresh. If you’re a family of one or two, this recipe can easily be halved.
- 5-Minute Garlic Butter Shrimp
Shrimp is a weeknight dinner superhero. It cooks quickly and is extremely versatile, yet feels like a treat every time I set it down on the dinner table. This classic recipe calls for ingredients you probably already have on hand, like butter, garlic, and lemon, which together create a saucy, Italian-leaning shrimp that’s just begging to be at the center of your plate tonight. The best part: You need just five minutes to make it.
Volume 0% XA Fast & Fancy Shrimp Dinner for Any Night of the Week
Shrimp tossed in a rich garlic butter sauce is hard to compete with. This recipe is quick enough to pull off on a busy weeknight, but feels special enough for a Saturday night in, too. How you serve it is up to you. Toss it with pasta for a dish that very much resembles shrimp scampi; serve it over rice, orzo, or creamy polenta; or simply serve it straight-up in shallow bowls, with crusty bread close by to help soak up all the delicious sauce.
Recipe Tips
This garlic butter shrimp couldn’t be easier to pull together but a few tips ensure success:
**Have all your ingredients ready to go.** This recipe moves fast so having everything prepped and next to you by the stovetop keeps things from slowing down.**Know when the shrimp is done.** As soon as it curls and turns pink and opaque, it’s good to go.**Cut the recipe in half, if you’d like.** Like most seafood, this is really best enjoyed fresh. If you’re a family of one or two, this recipe can easily be halved.
- Creamy White Lasagna Soup
Inspired by white lasagna, this soup trades tangy marinara sauce for cheesy, creamy white sauce, and is made with sliced mushrooms, shredded chicken, and wilted spinach. Since it wouldn’t be lasagna without cheese, I call for adding shredded mozzarella and Parmesan cheeses, which melt into the broth. Top every bowl with a generous spoonful of creamy ricotta cheese before serving.
Ingredients in Creamy White Lasagna Soup**Onion and garlic:** Onion and garlic are the building blocks of flavor in this rich and creamy soup. You’ll need 1 medium yellow onion and 3 cloves of garlic.**Mushrooms:** Choose either white button or cremini mushrooms, and wipe away dirt with a dry paper towel before slicing.**Italian seasoning:** Who has fresh herbs in winter? This herb blend usually contains a combination of dried rosemary, basil, and oregano. Store-bought is fine or make your own Italian seasoning blend.**Chicken:** I’ll show you how to butterfly chicken breasts for quick-cooking in the broth.**Unsalted butter:** Adds rich buttery flavor when sautéeing the vegetables, and helps the flour disperse evenly without clumping.**All-purpose flour:** Gives the broth body, so that you can use less heavy cream.**Chicken broth:** Using low-sodium chicken broth gives you control over the soup’s seasoning. If you’re using homemade chicken broth, taste and adjust the amount of salt to your taste.**Lasagna noodles:** Cook the lasagna noodles directly in the broth until al dente. This may be slightly longer than the time indicated on the box.**Heavy cream:** Just 1/4 cup of heavy cream gives this soup a creamy consistency.**Cheese:** The best lasagnas contain a variety of cheeses, so I haven’t skimped just because this is soup! Stir shredded mozzarella cheese (low-moisture, not fresh mozzarella) and grated Parmesan cheese into the broth until melted. Add a dollop of creamy ricotta cheese to every bowl of this white lasagna soup.How to Make Creamy White Lasagna Soup**Saute aromatics and mushrooms.** Cook onion, garlic, and mushrooms until the moisture from the mushrooms evaporates and they begin to brown.**Add flour.** Coating the vegetables with all-purpose flour helps to avoid any lumps and cooking until no dry spots remain removes the raw flour taste.**Simmer chicken.** Add butterflied chicken breasts directly to the broth to cook and soak up flavor at the same time. Once cooked through, remove from the pot and shred with two forks. If using already cooked chicken, wait to add until stirring in the spinach. **Cook lasagna noodles.** Break dried lasagna noodles into bite-size pieces and cook directly in the broth.**Add cheeses and spinach.** Stir in mozzarella, Parmesan cheese, baby spinach, heavy cream, and the shredded chicken until the cheese melts, spinach wilts, and chicken is warmed through.**Serve with ricotta.** Ladle the soup into bowls and serve with a generous spoonful of creamy ricotta cheese.
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- 2023 was tenacious
2024 will be ______
- Pork Crown Roast
Standing tall like a crown, this roast is an impressive choice for holidays and larger gatherings. It delivers juicy, tender pork chops for a crowd using our foolproof oven method of roasting the meat first at a higher temperature to achieve a golden crust, then finishing at a lower temperature to cook it evenly throughout. Round out the meal with a couple of sides like honey glazed carrots and get ready to wow your guests!
What Is a Crown Roast?
A pork crown roast is a more elaborate version of a pork rib roast where two pork rib roasts are tied together to form a circular shape. Don’t worry — you can have your butcher tie and prepare the crown, so all you have to do is season and roast it. For a nice round crown shape, it’s best to do a full 12- to 16-inch pork chop crown roast to achieve the signature curve and shape.
Credit: Photo: Ryan Liebe; Food Styling: Rachel PerlmutterHow to Order a Pork Crown Roast
**Call your butcher and place a special order about a week in advance.** Butchers typically don’t have pork crown roast ready to buy, although it is easy for them to order and prepare it.
Request a crown roast that weighs a total of 8 to 10 pounds, and let them know that you want two 8 chop racks of pork tied into a crown. Ask the butcher to french the bones (leaving the top portions of the bones exposed), remove the chine bone (this will make it easier to slice into chops once it is done cooking), and to trim any excess fat.
How to Cook a Crown Roast**Season and let the pork come to room temperature before roasting.** Remove the crown roast from the refrigerator and season it with salt and pepper and a flavorful rosemary, garlic, and orange paste at least 1 hour before roasting to help ensure the roast cooks evenly and the seasoning has time to penetrate the meat. **Start with a high-temperature oven sear.** Preheat the oven to 450°F. Place the roast on a rack inside a roasting pan and cook in the oven for 20 minutes until golden-brown. **Finish roasting at a lower temperature until desired doneness.** Turn the oven down to 350°F and finish roasting at a lower temperature until the meat is 140°F to 145°F in the thickest part not touching the bone, about 1 to 1 1/2 hours more. **Rest the pork after cooking, don’t slice into it right away.** Letting the meat rest after it comes out of the oven allows the juices to redistribute throughout the cut. If you slice in right away, you will lose the extra juices to the cutting board and the meat won’t be as moist and tender. Remember also that the meat temperature will continue to go up slightly as the meat rests. How to Cut a Crown Roast
Impress your guests by cutting this showstopper right at the table. To slice, arrange the crown roast on a work surface or platter. Take a sharp chef’s knife and slice the crown roast evenly between each bone to create individual pork chops.
What to Serve with Crown Roast
Pork crown roast pairs extremely well with almost any side. For a balanced meal, select one heavier dish like our fluffy mashed potatoes and then add a vegetable like roasted Parmesan asparagus or a kale and quinoa salad.****
- Shrimp and Grits
Timing is everything when it comes to cooking shrimp and grits at home. While it can feel like a laborious meal, as you’re essentially cooking two dishes at once — creamy boiled grits and sautéed vegetables and shrimp — this step-by-step method will simplify things.
The first time you cook this recipe it might take you more like 35 minutes to pull it off, but the dish’s flavors and textures will make the five extra minutes worth it. Then, when this recipe becomes a weeknight standard in your house (which it will), you can speed up the steps for an even faster weeknight dinner.
Here’s how you can make super-flavorful shrimp and grits in just 30 minutes on any weeknight.
What Is Shrimp and Grits?
Shrimp and grits is a traditional Lowcountry dish popular in the coastal Carolinas and Georgia.
37 Quick and Easy Dinner Recipes for Busy NightsREAD MORE
As the name suggests, the dish is composed of creamy grits topped with saucy, spiced shrimp. While traditionally shrimp and grits is a breakfast dish, many eat it for lunch or dinner as well.
Ingredients in Shrimp and Grits**Grits.** Skip quick-cooking grits — they have less flavor — and instead buy stone-ground corn grits. You can make these grits cook faster by soaking them, even for just 10 minutes, before boiling them.**Cheese.** Shredded cheddar cheese flavors the grits, but you could try grated Parmesan instead.**Butter.** Stir butter into the cooked grits for richness.**Heavy cream.** The key to the creamiest, most luxurious grits.**Bacon.** Rendered bacon flavors the shrimp sauce and adds a boost of smoky flavor.**Aromatics.** Green bell pepper, scallion, and garlic create a flavorful sauce base.**Tomatoes.** Canned diced tomatoes and their juice make the sauce come together quickly.**Seasoning.** Take a shortcut in seasoning your shrimp by investing in Creole or Cajun seasoning. I’m a life-long fan of Tony Chacheres Seasoning Creole, which is easy to find in most grocery stores.**Shrimp.** Opt for fresh, large shrimp (26 to 30 per pound) to avoid overcooking in the pan.**Hot sauce.** A few dashes of hot sauce add a little heat and acid to balance out the rich grits.How to Make Shrimp and Grits
There’s a bit of “meanwhile” cooking that happens when making shrimp and grits. Let’s take a look at the steps that happen at the same time.
**Get the grits started.** This recipe starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. You combine the grits and their cooking water and bring them quickly to a boil. Then, remove the pot from the heat, cover, and let the warm water soften the grits. While the grits are soaking, you’ll prep your other ingredients. **Bring the grits to a boil and let them simmer.** While they get creamy, cook the bacon and sauté the vegetables.**Wait to cook the shrimp until the grits are tender.** You don’t want to overcook the shrimp while waiting on the grits to finish.**Bring the shrimp and grits together.** Finishing the grits with a little butter, cream, and cheese makes them super creamy and helps mellow the spices of the shrimp. Be sure to serve the shrimp with lots of the saucy tomatoes and a sprinkle of green onions over the grits — it brings these two dishes together in a comforting fast and flavorful dinner.
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- Filet Mignon
What’s the Best Way to Cook Filet Mignon?
**The answer for perfectly cooked filet mignon lies in a process called the reverse sear.** Pioneered by J. Kenji López-Alt when he was at Cook’s Illustrated, the reverse sear method is the opposite of how steaks are traditionally cooked. Instead of searing over high heat and then finishing the cooking in the oven — which results in a gray band of meat around a pink center — the steaks are slowly and evenly cooked in a low-temperature oven until they are about fifteen degrees from your desired doneness.
To finish cooking and get that tasty browned crust on the outside, the steaks are quickly seared in a super-hot pan, which also gives them the complex flavors and textures you crave. You’re left with a perfectly medium-rare filet mignon that’s beautifully burnished on the outside but evenly pink on the inside.
What Cut of Steak Is Filet Mignon?
Filet mignon are steaks cut from the smaller end of the tenderloin,**** and while it’s the most tender part of the animal, it’s also one of the smallest, thus the hefty price tag.
Filet mignon is free of any tough muscle, but it’s also lean and doesn’t have much fat. This means that it cooks extremely quickly, but can just as easily overcook and become dry and tough. Our technique ensures your pricey steak is cooked just the way you want it to be.
How Long Do I Cook Filet Mignon?
The whole cook time is under about 30 minutes after I tweaked Lopez-Alt’s method a little bit to ensure consistent results and a tasty crust.
Setting the oven at 275ºF slowly cooks the steaks evenly but fairly quickly — 20 to 30 minutes. For searing afterward, a little extra oil and about a minute on each side produced a tasty dark-brown crust.
What Temperature Do I Cook Filet Mignon To?
Make sure you have an accurate thermometer, which is key to this cooking method. You’ll use it to check the internal temperature of the steak to know when to take it out of the oven.
**For medium rare, aim for about 115°F.** If you’d like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness. Remember that the steaks will continue cooking out of the oven and during the searing process and can go up to 10 degrees higher.
How Do I Serve Filet Mignon?
Reverse-seared filet mignon is tender, juicy, and delicious, but it never hurts to gild the lily. While the steak’s in the oven, make a simple garlic butter by mashing some garlic, parsley, butter, and salt together. Dollop this onto the just-seared steaks and watch magic happen as the butter melts and mingles with the meat, letting you dip each bite of steak into buttery heaven.
As for some sides to serve with filet mignon, here are some great ideas:
Crash Hot PotatoesRoasted BroccoliGlazed CarrotsStovetop Steam-Fried Green Beans and Mushrooms
- Filet Mignon
What’s the Best Way to Cook Filet Mignon?
**The answer for perfectly cooked filet mignon lies in a process called the reverse sear.** Pioneered by J. Kenji López-Alt when he was at Cook’s Illustrated, the reverse sear method is the opposite of how steaks are traditionally cooked. Instead of searing over high heat and then finishing the cooking in the oven — which results in a gray band of meat around a pink center — the steaks are slowly and evenly cooked in a low-temperature oven until they are about fifteen degrees from your desired doneness.
To finish cooking and get that tasty browned crust on the outside, the steaks are quickly seared in a super-hot pan, which also gives them the complex flavors and textures you crave. You’re left with a perfectly medium-rare filet mignon that’s beautifully burnished on the outside but evenly pink on the inside.
What Cut of Steak Is Filet Mignon?
Filet mignon are steaks cut from the smaller end of the tenderloin,**** and while it’s the most tender part of the animal, it’s also one of the smallest, thus the hefty price tag.
Filet mignon is free of any tough muscle, but it’s also lean and doesn’t have much fat. This means that it cooks extremely quickly, but can just as easily overcook and become dry and tough. Our technique ensures your pricey steak is cooked just the way you want it to be.
How Long Do I Cook Filet Mignon?
The whole cook time is under about 30 minutes after I tweaked Lopez-Alt’s method a little bit to ensure consistent results and a tasty crust.
Setting the oven at 275ºF slowly cooks the steaks evenly but fairly quickly — 20 to 30 minutes. For searing afterward, a little extra oil and about a minute on each side produced a tasty dark-brown crust.
What Temperature Do I Cook Filet Mignon To?
Make sure you have an accurate thermometer, which is key to this cooking method. You’ll use it to check the internal temperature of the steak to know when to take it out of the oven.
**For medium rare, aim for about 115°F.** If you’d like the steak more rare or more well-cooked, add or subtract 10 degrees for each level of doneness. Remember that the steaks will continue cooking out of the oven and during the searing process and can go up to 10 degrees higher.
How Do I Serve Filet Mignon?
Reverse-seared filet mignon is tender, juicy, and delicious, but it never hurts to gild the lily. While the steak’s in the oven, make a simple garlic butter by mashing some garlic, parsley, butter, and salt together. Dollop this onto the just-seared steaks and watch magic happen as the butter melts and mingles with the meat, letting you dip each bite of steak into buttery heaven.
As for some sides to serve with filet mignon, here are some great ideas:
Crash Hot PotatoesRoasted BroccoliGlazed CarrotsStovetop Steam-Fried Green Beans and Mushrooms
- 2023 was foundational
2024 will be ______
- Grandma Pizza
What Is Grandma Pizza?
There are several different styles of pan pizza, from deep-dish Chicago-style pizza to Detroit pizza to thick, focaccia-like Sicilian style. Grandma pizza is none of these. It is widely believed that grandma pizza was created on Long Island in a home kitchen. Because it was intended to be baked in a home oven, some of its defining qualities center around successfully producing a pie that’s light and crisp without a professional pizza oven.
What’s the Difference Between Sicilian Pizza and Grandma Pizza?
Grandma pizza might be square, but don’t call it a Sicilian pizza! **Grandma pizza has a thin, crispy crust that’s decidedly different from the bready, focaccia-style Sicilian pizza.**
The dough has a relatively short first rise and is then stretched with a generous amount of oil on a rimmed baking sheet. A very short second rise, really just to relax the dough, keeps it from becoming too thick. Cheese is layered on the dough, and then the sauce is dotted over top. The oiled bottom of the dough and the cheese barrier ensures there will be no soggy spots once baked.
Credit: Photo: Alex Lepe ; Food Stylist: Kelli FosterThe Key Ingredients in Grandma Pizza**Flour:** Bread flour is the way to go, as all-purpose flour will yield a softer, more cake-like crust. Because you’re not trying to develop the gluten to create a chewy texture, only brief kneading is needed here. **Cheeses:** Parmesan adds a nutty sharpness, and sprinkling it on the well-oiled crust keeps it from feeling dusty. Opt for whole-milk mozzarella, as it stays creamy when baked, but steer clear of fresh mozzarella, as it has too much water for this style. Don’t be tempted to double up on the cheese either, as this pizza is not the one to weigh down with a lot of toppings.**Tomatoes:** I tried several options for this pie, and gently simmering a can of Italian crushed tomatoes with some aromatics was, by far, the winner. Italian tomatoes have an incredibly fresh and vibrant flavor that some other brands lack, and on this simply topped pizza, it made a difference. A quick simmer of the tomatoes further reduced some of the water in the tomatoes and gently concentrated the flavor. It might not look like a ton of sauce, but it has the perfect balance with the cheese and crust, without compromising on the crispy bottom of the dough.
- Classic Beef Chili
What Beans Go in Chili?
Kidney beans are the classic bean of choice for chili. For ease and convenience, this recipe calls for drained and rinsed canned kidney beans. But if you happen to have a couple of cans of black beans or any variety of white beans in your pantry, they’ll work just fine. And if you’re strongly opposed to beans in chili, then Texas chili — made with cubed beef chuck roast and absolutely no beans — will be right up your alley.
How Do I Add More Flavor to Chili?
The secret to packing your pot of chili with tons of flavor has to do with both ingredient choice and the cooking process.
Here are some tips for making the most flavorful chili.
**Use ground beef with a higher fat content.** Fat equals flavor, so 80% to 85% lean ground beef are good choices for chili.**Cook the tomato paste.** This is the key to really getting flavor from tomato paste. Plan to cook the tomato paste until it takes on a deep red flavor and is fragrant; the process takes just a few minutes.**Bloom the spices.** Same goes for the spices. After adding to the pot, stir to coat the meat with the spices and cook for at least a full minute, at which point the mixture will be very fragrant.**Include unsweetened cocoa powder.** A tablespoon of this pantry ingredient adds a deep, rich flavor to chili.**Finish with a spoonful of apple cider vinegar.** A teaspoon is all you need. If you find that your chili tastes flat, a little bit of acidity really brightens up and rounds out the flavor.Credit: Photo: Vicky Wasik ; Food Stylist: Rachel PerlmutterHow to Make Chili**Sauté aromatics.** Cook the onion, stirring occasionally, until it’s tender and translucent, then add the garlic and cook just until fragrant.**Mix in tomato paste.** Stir to coat the onions with tomato paste, then cook until it’s a deep brick red.**Cook ground beef.** Add 2 pounds of ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through.**Add spices.** Add a mix of chili powder, cumin, unsweetened cocoa powder, dried oregano, paprika, and cayenne pepper. Stir to coat the meat and cook until fragrant. **Add beans, crushed tomatoes, and broth.** Once the beans and liquids are added, bring the mixture to a boil.**Simmer.** Reduce the heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is slightly thickened.**Stir in vinegar.** Remove the pot from the heat and mix in a spoonful of apple cider vinegar.**Add toppings and serve.** Perhaps the best part about chili is adding the toppings. Choose your favorites, pile them on top of the bowl, dig in, and enjoy.
- Classic Beef Chili
What Beans Go in Chili?
Kidney beans are the classic bean of choice for chili. For ease and convenience, this recipe calls for drained and rinsed canned kidney beans. But if you happen to have a couple of cans of black beans or any variety of white beans in your pantry, they’ll work just fine. And if you’re strongly opposed to beans in chili, then Texas chili — made with cubed beef chuck roast and absolutely no beans — will be right up your alley.
How Do I Add More Flavor to Chili?
The secret to packing your pot of chili with tons of flavor has to do with both ingredient choice and the cooking process.
Here are some tips for making the most flavorful chili.
**Use ground beef with a higher fat content.** Fat equals flavor, so 80% to 85% lean ground beef are good choices for chili.**Cook the tomato paste.** This is the key to really getting flavor from tomato paste. Plan to cook the tomato paste until it takes on a deep red flavor and is fragrant; the process takes just a few minutes.**Bloom the spices.** Same goes for the spices. After adding to the pot, stir to coat the meat with the spices and cook for at least a full minute, at which point the mixture will be very fragrant.**Include unsweetened cocoa powder.** A tablespoon of this pantry ingredient adds a deep, rich flavor to chili.**Finish with a spoonful of apple cider vinegar.** A teaspoon is all you need. If you find that your chili tastes flat, a little bit of acidity really brightens up and rounds out the flavor.Credit: Photo: Vicky Wasik ; Food Stylist: Rachel PerlmutterHow to Make Chili**Sauté aromatics.** Cook the onion, stirring occasionally, until it’s tender and translucent, then add the garlic and cook just until fragrant.**Mix in tomato paste.** Stir to coat the onions with tomato paste, then cook until it’s a deep brick red.**Cook ground beef.** Add 2 pounds of ground beef and cook, breaking up the meat with a wooden spoon, until browned and cooked through.**Add spices.** Add a mix of chili powder, cumin, unsweetened cocoa powder, dried oregano, paprika, and cayenne pepper. Stir to coat the meat and cook until fragrant. **Add beans, crushed tomatoes, and broth.** Once the beans and liquids are added, bring the mixture to a boil.**Simmer.** Reduce the heat and simmer, stirring occasionally, until the liquid is reduced and the mixture is slightly thickened.**Stir in vinegar.** Remove the pot from the heat and mix in a spoonful of apple cider vinegar.**Add toppings and serve.** Perhaps the best part about chili is adding the toppings. Choose your favorites, pile them on top of the bowl, dig in, and enjoy.
- Grandma Pizza
What Is Grandma Pizza?
There are several different styles of pan pizza, from deep-dish Chicago-style pizza to Detroit pizza to thick, focaccia-like Sicilian style. Grandma pizza is none of these. It is widely believed that grandma pizza was created on Long Island in a home kitchen. Because it was intended to be baked in a home oven, some of its defining qualities center around successfully producing a pie that’s light and crisp without a professional pizza oven.
What’s the Difference Between Sicilian Pizza and Grandma Pizza?
Grandma pizza might be square, but don’t call it a Sicilian pizza! **Grandma pizza has a thin, crispy crust that’s decidedly different from the bready, focaccia-style Sicilian pizza.**
The dough has a relatively short first rise and is then stretched with a generous amount of oil on a rimmed baking sheet. A very short second rise, really just to relax the dough, keeps it from becoming too thick. Cheese is layered on the dough, and then the sauce is dotted over top. The oiled bottom of the dough and the cheese barrier ensures there will be no soggy spots once baked.
Credit: Photo: Alex Lepe ; Food Stylist: Kelli FosterThe Key Ingredients in Grandma Pizza**Flour:** Bread flour is the way to go, as all-purpose flour will yield a softer, more cake-like crust. Because you’re not trying to develop the gluten to create a chewy texture, only brief kneading is needed here. **Cheeses:** Parmesan adds a nutty sharpness, and sprinkling it on the well-oiled crust keeps it from feeling dusty. Opt for whole-milk mozzarella, as it stays creamy when baked, but steer clear of fresh mozzarella, as it has too much water for this style. Don’t be tempted to double up on the cheese either, as this pizza is not the one to weigh down with a lot of toppings.**Tomatoes:** I tried several options for this pie, and gently simmering a can of Italian crushed tomatoes with some aromatics was, by far, the winner. Italian tomatoes have an incredibly fresh and vibrant flavor that some other brands lack, and on this simply topped pizza, it made a difference. A quick simmer of the tomatoes further reduced some of the water in the tomatoes and gently concentrated the flavor. It might not look like a ton of sauce, but it has the perfect balance with the cheese and crust, without compromising on the crispy bottom of the dough.
- EIP-4844
- Beef Wellington
eef Wellington is one of the most luxurious recipes I can think of. With a crisp puff pastry shell encasing mushroom paste and prosciutto and a perfectly pink beef tenderloin center, each slice is a work of art.
Even though it’s fancy, you don’t have to go to a restaurant to have really good beef Wellington. Making it at home is a multi-step process, but it’s not as hard as you’d think. And all the effort is 100% worth it.
Credit: Photo: Joe Lingeman; Food Styling: Jesse SzewczykWhat Is Beef Wellington?
Beef Wellington is a culinary work of art featuring seared beef tenderloin that’s covered in mushroom paste (duxelles) followed by a layer of prosciutto. Puff pastry wraps around the whole thing. It’s then baked and served sliced, sometimes with a sauce. Some versions include pâté or a layer of egg crêpes beneath the puff pastry, but this version keeps it simple.
The Main Ingredients You’ll Need For Beef Wellington**Beef tenderloin:** Buy a 2 1/2-pound center-cut roast of even thickness.**Puff pastry:** Puff pastry is the final outer layer of beef Wellington. Get frozen all-butter puff pastry for the best flavor if you can.**Prosciutto:** The layer of prosciutto adds flavor and asks as a barrier to keep the mushroom paste from making the puff pastry soggy. Get thinly sliced prosciutto, and look for ones packaged with sheets of paper or plastic between each slice so they’ll separate into whole slices more easily.**Mushrooms:** Use cremini or baby bella mushrooms here for the duxelles.The Best Cut of Beef for Beef Wellington
**A center-cut beef tenderloin is the best cut for beef Wellington.** This tender, boneless cut has very little gristle or fat and is fairly uniform in shape. When you’re shopping, look for a tenderloin that has an even thickness, which will help it cook more evenly.
Credit: Photo: Joe Lingeman; Food Styling: Jesse SzewczykHow to Make Beef Wellington
Beef Wellington is definitely a project, I’m not going to lie. But if you have a plan and take your time with each step, it all comes together beautifully. Here’s the play-by-play:
**Sear the tenderloin.** Brown the tenderloin in a frying pan just to get some flavor and color on the outside.**Cook the mushroom duxelles:** Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. Chill before using.**Wrap the tenderloin in prosciutto:** Arrange cold prosciutto slices (cold is easier to work with) into a rectangle that’s big enough to wrap around the tenderloin. Spread the mushroom paste over it. Then roll the tenderloin up in the prosciutto. Tightly wrap in plastic wrap so it molds onto the tenderloin and refrigerate until ready to bake. You can do this up to a few hours ahead.**Wrap in puff pastry and bake:** For the nicest-looking Wellington, use a puff pastry that comes in one sheet, so there aren’t any visible seams. (I like Dufour, which is a very available all-butter puff pastry.) If you can only find a pastry that comes in two sheets, pinch them together before rolling out. Roll out the puff pastry, wrap it around the tenderloin, brush with egg wash, and bake.What Temperature Should Beef Wellington Be Cooked To?
When baking the Wellington, it’s important to cook the tenderloin to the right temperature. If you have a probe thermometer that can keep track of the temperature while it’s in the oven, use it!
**For a medium-rare center, bake the Wellington until 105ºF.** This temperature may seem low, but the Wellington will continue to cook and go up in temperature as it rests. Because the puff pastry seals the heat in, it will reach a perfect medium-rare of 125 to 130ºF when it’s time to slice.
- Gochujang Chicken Noodle Soup
Whenever I’m craving something spicy and comforting, I make gochujang jjigae, a brothy Korean stew with pork and potatoes that’s perfect with noodles or over a bed of rice. I have so many fond memories of my dad whipping up this dish in no time for a quick family meal.
Even though pork is delicious in gochujang broth, I wanted to switch things up by making a chicken noodle version, and it was just as good. Here, gochujang (Korean red pepper paste) is combined with rendered chicken fat and chicken broth, creating layers of different and dynamic flavors. Although it’s not the quickest soup to make, trust me — once you taste the broth, you’ll immediately understand that this soup is definitely worth investing your time in.
Ingredients You’ll Need for Gochujang Chicken Noodle Soup**Scallions:** Cutting the scallions into big chunks and simmering them in the broth brings a wonderful savoriness that completes the flavor profile. **Chicken thighs:** I highly recommend using bone-in, skin-on chicken thighs for making the soup for two reasons. First, you can extract delicious schmaltz by cooking chicken skin. Secondly, as the broth simmers, the chicken bones add more flavor. You can easily substitute with boneless, skinless chicken thighs — just add more oil and cut the cooking time in half. **Gochujang:** This Korean red pepper paste adds the perfect amount of heat. It’s not super spicy, and when caramelized in chicken fat, it brings all the umami and seasons the soup.**Chicken broth:** You can use water, but adding chicken broth yields an extra layer of flavor to the soup. Be sure to get a low-sodium one. **Fish sauce:** This liquid seasoning brings a sharp, funky saltiness to dishes. It adds a lot of flavor and depth to soups almost instantly!**Thin Chinese wheat noodles:** You can use any noodles, from thick udon noodles to squiggly ramyun noodles. You can even enjoy it with rice! Credit: Photo: Alex Lepe ; Food Stylist: James Park3 Tips for Making Gochujang Chicken Noodle Soup**Be patient when cooking the chicken thighs.** It takes time to render as much chicken fat as possible from the skin on the thighs. You want that golden fat to flavor the soup, so be patient.**Add different types of veggies.** This soup is super flexible and can be customized with anything, which is why it’s great for nights you need to clean out the fridge. I love adding a variety of mushrooms, zucchini, potatoes, and bok choy.**Have fun with different protein options.** My dad’s version includes pork belly (which I think about all the time!). You can even use bacon instead of chicken or make it vegetarian by using cubes of tofu instead.
- Gochujang Chicken Noodle Soup
Whenever I’m craving something spicy and comforting, I make gochujang jjigae, a brothy Korean stew with pork and potatoes that’s perfect with noodles or over a bed of rice. I have so many fond memories of my dad whipping up this dish in no time for a quick family meal.
Even though pork is delicious in gochujang broth, I wanted to switch things up by making a chicken noodle version, and it was just as good. Here, gochujang (Korean red pepper paste) is combined with rendered chicken fat and chicken broth, creating layers of different and dynamic flavors. Although it’s not the quickest soup to make, trust me — once you taste the broth, you’ll immediately understand that this soup is definitely worth investing your time in.
Ingredients You’ll Need for Gochujang Chicken Noodle Soup**Scallions:** Cutting the scallions into big chunks and simmering them in the broth brings a wonderful savoriness that completes the flavor profile. **Chicken thighs:** I highly recommend using bone-in, skin-on chicken thighs for making the soup for two reasons. First, you can extract delicious schmaltz by cooking chicken skin. Secondly, as the broth simmers, the chicken bones add more flavor. You can easily substitute with boneless, skinless chicken thighs — just add more oil and cut the cooking time in half. **Gochujang:** This Korean red pepper paste adds the perfect amount of heat. It’s not super spicy, and when caramelized in chicken fat, it brings all the umami and seasons the soup.**Chicken broth:** You can use water, but adding chicken broth yields an extra layer of flavor to the soup. Be sure to get a low-sodium one. **Fish sauce:** This liquid seasoning brings a sharp, funky saltiness to dishes. It adds a lot of flavor and depth to soups almost instantly!**Thin Chinese wheat noodles:** You can use any noodles, from thick udon noodles to squiggly ramyun noodles. You can even enjoy it with rice! Credit: Photo: Alex Lepe ; Food Stylist: James Park3 Tips for Making Gochujang Chicken Noodle Soup**Be patient when cooking the chicken thighs.** It takes time to render as much chicken fat as possible from the skin on the thighs. You want that golden fat to flavor the soup, so be patient.**Add different types of veggies.** This soup is super flexible and can be customized with anything, which is why it’s great for nights you need to clean out the fridge. I love adding a variety of mushrooms, zucchini, potatoes, and bok choy.**Have fun with different protein options.** My dad’s version includes pork belly (which I think about all the time!). You can even use bacon instead of chicken or make it vegetarian by using cubes of tofu instead.
- Beef Wellington
eef Wellington is one of the most luxurious recipes I can think of. With a crisp puff pastry shell encasing mushroom paste and prosciutto and a perfectly pink beef tenderloin center, each slice is a work of art.
Even though it’s fancy, you don’t have to go to a restaurant to have really good beef Wellington. Making it at home is a multi-step process, but it’s not as hard as you’d think. And all the effort is 100% worth it.
Credit: Photo: Joe Lingeman; Food Styling: Jesse SzewczykWhat Is Beef Wellington?
Beef Wellington is a culinary work of art featuring seared beef tenderloin that’s covered in mushroom paste (duxelles) followed by a layer of prosciutto. Puff pastry wraps around the whole thing. It’s then baked and served sliced, sometimes with a sauce. Some versions include pâté or a layer of egg crêpes beneath the puff pastry, but this version keeps it simple.
The Main Ingredients You’ll Need For Beef Wellington**Beef tenderloin:** Buy a 2 1/2-pound center-cut roast of even thickness.**Puff pastry:** Puff pastry is the final outer layer of beef Wellington. Get frozen all-butter puff pastry for the best flavor if you can.**Prosciutto:** The layer of prosciutto adds flavor and asks as a barrier to keep the mushroom paste from making the puff pastry soggy. Get thinly sliced prosciutto, and look for ones packaged with sheets of paper or plastic between each slice so they’ll separate into whole slices more easily.**Mushrooms:** Use cremini or baby bella mushrooms here for the duxelles.The Best Cut of Beef for Beef Wellington
**A center-cut beef tenderloin is the best cut for beef Wellington.** This tender, boneless cut has very little gristle or fat and is fairly uniform in shape. When you’re shopping, look for a tenderloin that has an even thickness, which will help it cook more evenly.
Credit: Photo: Joe Lingeman; Food Styling: Jesse SzewczykHow to Make Beef Wellington
Beef Wellington is definitely a project, I’m not going to lie. But if you have a plan and take your time with each step, it all comes together beautifully. Here’s the play-by-play:
**Sear the tenderloin.** Brown the tenderloin in a frying pan just to get some flavor and color on the outside.**Cook the mushroom duxelles:** Sauté very finely chopped mushrooms, shallots, and thyme together into a flavorful paste. Chill before using.**Wrap the tenderloin in prosciutto:** Arrange cold prosciutto slices (cold is easier to work with) into a rectangle that’s big enough to wrap around the tenderloin. Spread the mushroom paste over it. Then roll the tenderloin up in the prosciutto. Tightly wrap in plastic wrap so it molds onto the tenderloin and refrigerate until ready to bake. You can do this up to a few hours ahead.**Wrap in puff pastry and bake:** For the nicest-looking Wellington, use a puff pastry that comes in one sheet, so there aren’t any visible seams. (I like Dufour, which is a very available all-butter puff pastry.) If you can only find a pastry that comes in two sheets, pinch them together before rolling out. Roll out the puff pastry, wrap it around the tenderloin, brush with egg wash, and bake.What Temperature Should Beef Wellington Be Cooked To?
When baking the Wellington, it’s important to cook the tenderloin to the right temperature. If you have a probe thermometer that can keep track of the temperature while it’s in the oven, use it!
**For a medium-rare center, bake the Wellington until 105ºF.** This temperature may seem low, but the Wellington will continue to cook and go up in temperature as it rests. Because the puff pastry seals the heat in, it will reach a perfect medium-rare of 125 to 130ºF when it’s time to slice.
- Every collect below is a free NFT point 👇
- Lens Protocol
- Gochujang Chicken Noodle Soup
henever I’m craving something spicy and comforting, I make gochujang jjigae, a brothy Korean stew with pork and potatoes that’s perfect with noodles or over a bed of rice. I have so many fond memories of my dad whipping up this dish in no time for a quick family meal.
Even though pork is delicious in gochujang broth, I wanted to switch things up by making a chicken noodle version, and it was just as good. Here, gochujang (Korean red pepper paste) is combined with rendered chicken fat and chicken broth, creating layers of different and dynamic flavors. Although it’s not the quickest soup to make, trust me — once you taste the broth, you’ll immediately understand that this soup is definitely worth investing your time in.
Ingredients You’ll Need for Gochujang Chicken Noodle Soup**Scallions:** Cutting the scallions into big chunks and simmering them in the broth brings a wonderful savoriness that completes the flavor profile. **Chicken thighs:** I highly recommend using bone-in, skin-on chicken thighs for making the soup for two reasons. First, you can extract delicious schmaltz by cooking chicken skin. Secondly, as the broth simmers, the chicken bones add more flavor. You can easily substitute with boneless, skinless chicken thighs — just add more oil and cut the cooking time in half. **Gochujang:** This Korean red pepper paste adds the perfect amount of heat. It’s not super spicy, and when caramelized in chicken fat, it brings all the umami and seasons the soup.**Chicken broth:** You can use water, but adding chicken broth yields an extra layer of flavor to the soup. Be sure to get a low-sodium one. **Fish sauce:** This liquid seasoning brings a sharp, funky saltiness to dishes. It adds a lot of flavor and depth to soups almost instantly!**Thin Chinese wheat noodles:** You can use any noodles, from thick udon noodles to squiggly ramyun noodles. You can even enjoy it with rice! Credit: Photo: Alex Lepe ; Food Stylist: James Park3 Tips for Making Gochujang Chicken Noodle Soup**Be patient when cooking the chicken thighs.** It takes time to render as much chicken fat as possible from the skin on the thighs. You want that golden fat to flavor the soup, so be patient.**Add different types of veggies.** This soup is super flexible and can be customized with anything, which is why it’s great for nights you need to clean out the fridge. I love adding a variety of mushrooms, zucchini, potatoes, and bok choy.**Have fun with different protein options.** My dad’s version includes pork belly (which I think about all the time!). You can even use bacon instead of chicken or make it vegetarian by using cubes of tofu instead.
- Gochujang Chicken Noodle Soup
henever I’m craving something spicy and comforting, I make gochujang jjigae, a brothy Korean stew with pork and potatoes that’s perfect with noodles or over a bed of rice. I have so many fond memories of my dad whipping up this dish in no time for a quick family meal.
Even though pork is delicious in gochujang broth, I wanted to switch things up by making a chicken noodle version, and it was just as good. Here, gochujang (Korean red pepper paste) is combined with rendered chicken fat and chicken broth, creating layers of different and dynamic flavors. Although it’s not the quickest soup to make, trust me — once you taste the broth, you’ll immediately understand that this soup is definitely worth investing your time in.
Ingredients You’ll Need for Gochujang Chicken Noodle Soup**Scallions:** Cutting the scallions into big chunks and simmering them in the broth brings a wonderful savoriness that completes the flavor profile. **Chicken thighs:** I highly recommend using bone-in, skin-on chicken thighs for making the soup for two reasons. First, you can extract delicious schmaltz by cooking chicken skin. Secondly, as the broth simmers, the chicken bones add more flavor. You can easily substitute with boneless, skinless chicken thighs — just add more oil and cut the cooking time in half. **Gochujang:** This Korean red pepper paste adds the perfect amount of heat. It’s not super spicy, and when caramelized in chicken fat, it brings all the umami and seasons the soup.**Chicken broth:** You can use water, but adding chicken broth yields an extra layer of flavor to the soup. Be sure to get a low-sodium one. **Fish sauce:** This liquid seasoning brings a sharp, funky saltiness to dishes. It adds a lot of flavor and depth to soups almost instantly!**Thin Chinese wheat noodles:** You can use any noodles, from thick udon noodles to squiggly ramyun noodles. You can even enjoy it with rice! Credit: Photo: Alex Lepe ; Food Stylist: James Park3 Tips for Making Gochujang Chicken Noodle Soup**Be patient when cooking the chicken thighs.** It takes time to render as much chicken fat as possible from the skin on the thighs. You want that golden fat to flavor the soup, so be patient.**Add different types of veggies.** This soup is super flexible and can be customized with anything, which is why it’s great for nights you need to clean out the fridge. I love adding a variety of mushrooms, zucchini, potatoes, and bok choy.**Have fun with different protein options.** My dad’s version includes pork belly (which I think about all the time!). You can even use bacon instead of chicken or make it vegetarian by using cubes of tofu instead.
- gm #lensfam 🌿
I’m dealing with some disappointing news today... 😔
I’ve been away from Lens for a minute, dealing with some personal stuff that unfortunately resulted in an outcome I wasn’t hoping for.
I’m just gonna put it out there; cherish your freedoms, go out and do crazy shit while you still can! Sometimes life changes in ways that you can’t control, and holds you back from reaching your potential. So go get it while you can frens!! If you have the time, and the inspiration to make a change in your life that you’ve always wanted, then do it NOW!!! Don’t wait for anything or anybody.
I’m okay - I still have my health. I just can’t talk openly about what’s happened (if you’re curious, feel free to dm). Anyways, I’ll bounce back from this. I’ll get back to creating music for my fam here. I’ll just need a little time to process…
Keep dreaming and building, frens. You’re all incredibly inspiring. Much love. 🖤
- Baked Chicken Parmesan
Chicken Parmesan is one recipe that has been passed down from generation to generation in my Italian-American family. I love our traditional family recipe prepared with fried chicken cutlets and layers of homemade marinara sauce and melty mozzarella and Parmesan cheese.
But, the truth is, if I’m going to make chicken Parmesan at home, I bake it 99% of the time. It’s faster to make it this way. Plus, it’s also much lighter. This baked chicken Parmesan will hit the spot every time!
How to Make Baked Chicken Parmesan**Prepare the panko coating.** Toast the panko until deep golden brown in the oven with salt and olive oil, and then toss with parsley, Parmesan, and garlic powder. **Bread the cutlets.** Arrange three shallow bowls: one with the flour mixture, another with beaten eggs, and a third with your prepared panko mixture. Pat the cutlets dry with paper towels and season all over with salt and pepper. Then, dip the seasoned cutlets to coat completely in the flour, then in the egg mixture (letting any extra egg drip back into the bowl), and finally into the panko mixture, patting the mixture into the chicken to make sure it adheres. **Bake the cutlets.** Arrange the breaded cutlets in a single layer on two oiled rimmed baking sheets, and bake until the chicken is just cooked through, about 12 minutes. **Layer the marinara and cheese on and broil.** Remove the chicken from the oven and turn the oven to broil. Arrange all of the chicken cutlets onto one of the baking sheets and spoon marinara over each cutlet. Top with mozzarella and more Parmesan, and broil until the cheese is melted and just starting to turn golden, about 5 more minutes. **Garnish with basil:** Sprinkle with sliced fresh basil leaves and red pepper flakes, if you like and serve warm! How Long Do You Bake Chicken Parmesan?
Baked chicken Parmesan cooks so fast! Factor in about 10 more minutes to toast the panko before breading the chicken. Then, it only takes 12 to 15 minutes to bake the chicken cutlets, and an additional 5 minutes or so to melt the cheese on top.
If You’re Making Chicken Parmesan, a Few Tips**Don’t skip toasting the panko.** The key to crisp baked chicken Parmesan is toasting the panko until it’s deep golden brown before breading the chicken. It ensures a crunchy golden colored coating that won’t get soggy.**If you can’t find pre-cut chicken cutlets at the grocery store, make your own.** Start with chicken breasts that are about 8 ounces each. Cut each chicken breast in half horizontally (this is also known as butterflying). For each chicken breast, you should end up with 2 thin pieces of chicken that weigh about 4 ounces each.**Season the breading.** Flavor starts in the crispy breading. Make your own homemade seasoned breading by tossing the toasted panko with olive oil, salt, parsley, garlic powder, and Parmesan.**Use a delicious marinara sauce.** Store-bought marinara sauce is acceptable, but not all brands are created equally. Growing up, we were not allowed to have jarred marinara sauce in the house — we only had homemade marinara sauce (yes, we were spoiled in this department!). Now the only jarred sauce we allow in our house is Rao’s Homemade, and I always have a jar on hand. Try this brand or pick what suits your taste buds best.**Use quality mozzarella and Parmesan.** There aren’t that many ingredients in this dish, so you want them all to be in their best form. Select a high-quality, freshly grated Parmesan in the cheese department or grate it by hand. Buy fresh mozzarella that is not packed in brine or water, which might make it too wet.
- Cheesy French Onion Baked Potatoes
very good thing that comes out of my kitchen starts with onions (excluding sweets, of course!). So whenever I don’t have a clue about what to make for dinner, an onion is where I begin. Luckily with a little bit of butter, a fluffy baked potato, and some time (as well as the herby kind of thyme, too), it’s easy to turn an onion into a ridiculously delicious dinner. This recipe for French onion baked potatoes takes the best parts of the iconic soup — sweet caramelized onions and gooey Gruyère cheese — and puts them on a baked potato.
This is *the* recipe to make when your pantry is bare, but you have some time to spend in the kitchen coaxing the most flavor from just a few ingredients. Here’s how to take the best baked potato recipe and make it 100 times better.
How to Make the Best Baked Potato
There’s a lot more to making the best-ever baked potatoes than just tossing them in the oven. If you want a baked potato with an impossibly fluffy interior and crispy, crunchy skin, you have to bake them like the British do. Luckily, English jacket potatoes are easy to make if you follow three simple tips.
**Slice before baking.** Don’t poke the potatoes with a fork. Instead, cut a cross-shape into the surface of one side of the potato to allow steam to escape.**Bake for a long time.** Push the baked potatoes beyond “done” by cooking for far longer than you normally would. After about two hours in the oven, the interior is soft and light while the skin is crackly crisp.**And then bake again.** Slice a little deeper into the initial cut, then return the potatoes to the oven. The second round of baking dries the potato flesh even more for the fluffiest baked potatoes ever. What Is French Onion?
French onion refers to the iconic French onion soup made from caramelized onions and beef broth, and topped with a Gruyère cheese-covered crouton. Caramelized onions are key to the rich, savory-sweet, and caramel flavor of the soup.
How to Caramelize Onions
The secret to perfectly caramelized onions is time and patience. **Cook sliced onions in butter over moderate heat for a long time, at least 30 minutes.** During this time, moisture from the onions evaporates and the sugars brown, caramelize, and develop their signature complex flavor.
What Is the Difference Between Caramelized and Sautéed Onions? **Caramelized onions:** Cooked over moderate heat for an extended period of time. Caramelized onions are deep golden or mahogany in color and have a soft, jammy consistency.**Sautéed onions:** Cooked over higher heat for a shorter amount of time. Onion texture is firmer and color ranges from translucent to golden-brown.
- Cheesy French Onion Baked Potatoes
very good thing that comes out of my kitchen starts with onions (excluding sweets, of course!). So whenever I don’t have a clue about what to make for dinner, an onion is where I begin. Luckily with a little bit of butter, a fluffy baked potato, and some time (as well as the herby kind of thyme, too), it’s easy to turn an onion into a ridiculously delicious dinner. This recipe for French onion baked potatoes takes the best parts of the iconic soup — sweet caramelized onions and gooey Gruyère cheese — and puts them on a baked potato.
This is *the* recipe to make when your pantry is bare, but you have some time to spend in the kitchen coaxing the most flavor from just a few ingredients. Here’s how to take the best baked potato recipe and make it 100 times better.
How to Make the Best Baked Potato
There’s a lot more to making the best-ever baked potatoes than just tossing them in the oven. If you want a baked potato with an impossibly fluffy interior and crispy, crunchy skin, you have to bake them like the British do. Luckily, English jacket potatoes are easy to make if you follow three simple tips.
**Slice before baking.** Don’t poke the potatoes with a fork. Instead, cut a cross-shape into the surface of one side of the potato to allow steam to escape.**Bake for a long time.** Push the baked potatoes beyond “done” by cooking for far longer than you normally would. After about two hours in the oven, the interior is soft and light while the skin is crackly crisp.**And then bake again.** Slice a little deeper into the initial cut, then return the potatoes to the oven. The second round of baking dries the potato flesh even more for the fluffiest baked potatoes ever. What Is French Onion?
French onion refers to the iconic French onion soup made from caramelized onions and beef broth, and topped with a Gruyère cheese-covered crouton. Caramelized onions are key to the rich, savory-sweet, and caramel flavor of the soup.
How to Caramelize Onions
The secret to perfectly caramelized onions is time and patience. **Cook sliced onions in butter over moderate heat for a long time, at least 30 minutes.** During this time, moisture from the onions evaporates and the sugars brown, caramelize, and develop their signature complex flavor.
What Is the Difference Between Caramelized and Sautéed Onions? **Caramelized onions:** Cooked over moderate heat for an extended period of time. Caramelized onions are deep golden or mahogany in color and have a soft, jammy consistency.**Sautéed onions:** Cooked over higher heat for a shorter amount of time. Onion texture is firmer and color ranges from translucent to golden-brown.
- Baked Chicken Parmesan
Chicken Parmesan is one recipe that has been passed down from generation to generation in my Italian-American family. I love our traditional family recipe prepared with fried chicken cutlets and layers of homemade marinara sauce and melty mozzarella and Parmesan cheese.
But, the truth is, if I’m going to make chicken Parmesan at home, I bake it 99% of the time. It’s faster to make it this way. Plus, it’s also much lighter. This baked chicken Parmesan will hit the spot every time!
How to Make Baked Chicken Parmesan**Prepare the panko coating.** Toast the panko until deep golden brown in the oven with salt and olive oil, and then toss with parsley, Parmesan, and garlic powder. **Bread the cutlets.** Arrange three shallow bowls: one with the flour mixture, another with beaten eggs, and a third with your prepared panko mixture. Pat the cutlets dry with paper towels and season all over with salt and pepper. Then, dip the seasoned cutlets to coat completely in the flour, then in the egg mixture (letting any extra egg drip back into the bowl), and finally into the panko mixture, patting the mixture into the chicken to make sure it adheres. **Bake the cutlets.** Arrange the breaded cutlets in a single layer on two oiled rimmed baking sheets, and bake until the chicken is just cooked through, about 12 minutes. **Layer the marinara and cheese on and broil.** Remove the chicken from the oven and turn the oven to broil. Arrange all of the chicken cutlets onto one of the baking sheets and spoon marinara over each cutlet. Top with mozzarella and more Parmesan, and broil until the cheese is melted and just starting to turn golden, about 5 more minutes. **Garnish with basil:** Sprinkle with sliced fresh basil leaves and red pepper flakes, if you like and serve warm! How Long Do You Bake Chicken Parmesan?
Baked chicken Parmesan cooks so fast! Factor in about 10 more minutes to toast the panko before breading the chicken. Then, it only takes 12 to 15 minutes to bake the chicken cutlets, and an additional 5 minutes or so to melt the cheese on top.
If You’re Making Chicken Parmesan, a Few Tips**Don’t skip toasting the panko.** The key to crisp baked chicken Parmesan is toasting the panko until it’s deep golden brown before breading the chicken. It ensures a crunchy golden colored coating that won’t get soggy.**If you can’t find pre-cut chicken cutlets at the grocery store, make your own.** Start with chicken breasts that are about 8 ounces each. Cut each chicken breast in half horizontally (this is also known as butterflying). For each chicken breast, you should end up with 2 thin pieces of chicken that weigh about 4 ounces each.**Season the breading.** Flavor starts in the crispy breading. Make your own homemade seasoned breading by tossing the toasted panko with olive oil, salt, parsley, garlic powder, and Parmesan.**Use a delicious marinara sauce.** Store-bought marinara sauce is acceptable, but not all brands are created equally. Growing up, we were not allowed to have jarred marinara sauce in the house — we only had homemade marinara sauce (yes, we were spoiled in this department!). Now the only jarred sauce we allow in our house is Rao’s Homemade, and I always have a jar on hand. Try this brand or pick what suits your taste buds best.**Use quality mozzarella and Parmesan.** There aren’t that many ingredients in this dish, so you want them all to be in their best form. Select a high-quality, freshly grated Parmesan in the cheese department or grate it by hand. Buy fresh mozzarella that is not packed in brine or water, which might make it too wet.
- 🔥 🔥 POINTS launch 🔥🔥
Because everyone is so obsessed with POINTS, I decided to put this to rest and launch the POINTS token:
https://basescan.org/token/0xd195318701ecf7120b296371549eb338fad5cf7d
Supply: 1 Trillion
Liquidity: $ 0 - I’m a pauper 😁
Listed: no where
Traded: no where
Use case: none 😉
Distribution: Fair, I intend to distribute all of the tokens to lens frees
Mechanism: Like, mirror and comment on this post, DM me your wallet address
First person to comment gets 10 billion POINTS
Next 9 people get 10 billion POINTS each
Next 90 people get 100 million POINTS each
Next 900 people get 10 million POINTS each
Rest of the people get 1 million POINTS each
So hurry up, your time starts now.
@lens/jessyjeanne @lens/stani @lens/0xzelda @lens/dmcsvn @lens/cmn__
Warning: POINTS token is only intended for fun, there is no inherent value, contract is created by AI and not audited. Not financial advice.
- Every web3 app in 2024
- Shrimp and Grits
Saucy, bacon-studded and piquant shrimp over creamy, savory corn grits is the dish I make most often when I’m homesick for the South. After living in Georgia for 12 years (but recently relocating to the Pacific Northwest), this stunning but humble dish is the one I crave most.
Timing is everything when it comes to cooking shrimp and grits at home. While it can feel like a laborious meal, as you’re essentially cooking two dishes at once — creamy boiled grits and sautéed vegetables and shrimp — this step-by-step method will simplify things.
The first time you cook this recipe it might take you more like 35 minutes to pull it off, but the dish’s flavors and textures will make the five extra minutes worth it. Then, when this recipe becomes a weeknight standard in your house (which it will), you can speed up the steps for an even faster weeknight dinner.
Here’s how you can make super-flavorful shrimp and grits in just 30 minutes on any weeknight.
What Is Shrimp and Grits?
Shrimp and grits is a traditional Lowcountry dish popular in the coastal Carolinas and Georgia.
37 Quick and Easy Dinner Recipes for Busy NightsREAD MORE
As the name suggests, the dish is composed of creamy grits topped with saucy, spiced shrimp. While traditionally shrimp and grits is a breakfast dish, many eat it for lunch or dinner as well.
Ingredients in Shrimp and Grits**Grits.** Skip quick-cooking grits — they have less flavor — and instead buy stone-ground corn grits. You can make these grits cook faster by soaking them, even for just 10 minutes, before boiling them.**Cheese.** Shredded cheddar cheese flavors the grits, but you could try grated Parmesan instead.**Butter.** Stir butter into the cooked grits for richness.**Heavy cream.** The key to the creamiest, most luxurious grits.**Bacon.** Rendered bacon flavors the shrimp sauce and adds a boost of smoky flavor.**Aromatics.** Green bell pepper, scallion, and garlic create a flavorful sauce base.**Tomatoes.** Canned diced tomatoes and their juice make the sauce come together quickly.**Seasoning.** Take a shortcut in seasoning your shrimp by investing in Creole or Cajun seasoning. I’m a life-long fan of Tony Chacheres Seasoning Creole, which is easy to find in most grocery stores.**Shrimp.** Opt for fresh, large shrimp (26 to 30 per pound) to avoid overcooking in the pan.**Hot sauce.** A few dashes of hot sauce add a little heat and acid to balance out the rich grits.How to Make Shrimp and Grits
There’s a bit of “meanwhile” cooking that happens when making shrimp and grits. Let’s take a look at the steps that happen at the same time.
**Get the grits started.** This recipe starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. You combine the grits and their cooking water and bring them quickly to a boil. Then, remove the pot from the heat, cover, and let the warm water soften the grits. While the grits are soaking, you’ll prep your other ingredients. **Bring the grits to a boil and let them simmer.** While they get creamy, cook the bacon and sauté the vegetables.**Wait to cook the shrimp until the grits are tender.** You don’t want to overcook the shrimp while waiting on the grits to finish.**Bring the shrimp and grits together.** Finishing the grits with a little butter, cream, and cheese makes them super creamy and helps mellow the spices of the shrimp. Be sure to serve the shrimp with lots of the saucy tomatoes and a sprinkle of green onions over the grits — it brings these two dishes together in a comforting fast and flavorful dinner.
- Easy Oatmeal Meatloaf
ll preface this recipe with some honesty: I didn’t grow up in a meatloaf-eating household. My mom comes from a big Lebanese family, and while dishes like spaghetti and meatballs made their way into our weekly rotation, meatloaf was one all-American food that was a bridge too far for her.
But over my years working as a recipe developer, I’ve made a *lot* of meatloaf — and I’ve really grown fond of it! For the most part, I’ve found that simple and classic is best (ketchup glaze is an absolute must), but I do make *one* major tweak: Swapping the traditional breadcrumbs for quick-cooking oats makes for a moist meatloaf that holds up well when sliced. (And if you use gluten-free oats, all your guests can dig in!)
Here, I’m sharing my very favorite oatmeal meatloaf, complete with fresh thyme and a heavy hit of Dijon mustard in the glaze. Here’s how to do it.
Credit: Photo: Joe Lingeman; Food Styling: Anna StockwellWhat Does Adding Oatmeal to Meatloaf Do?
The oats act as a binder so that the meatloaf keeps its shape when sliced, and they melt right into the meat so you’ll never know they’re there. Plus, they are not as prone to drying out as breadcrumbs are. No one wants dry meatloaf!
In addition to the oats, I add moisture to the meatloaf in the form of grated onion — which also provides a flavor boost! Similar to the oats, the grated onion simply melts into the meat, so you don’t get any big chunks of onion in the mix.
What Are the Best Oats for Oatmeal Meatloaf?
**Quick-cooking oats are best for meatloaf**. Old-fashioned rolled oats require a longer cooking time, and can turn out tough. If you’re serving gluten-free guests, you’ll also want to make sure your oats are gluten-free, which makes this recipe a great allergy-friendly alternative to traditional meatloaf.
What Should I Serve with Oatmeal Meatloaf?
This oatmeal meatloaf would be great paired with buttery mashed potatoes or simple roasted vegetables. Just be sure to leave some for leftovers the next day — I like to sear a slice in a skillet with some butter until both sides are caramelized, then enjoy stuffed into a sandwich.
- Easy Oatmeal Meatloaf
ll preface this recipe with some honesty: I didn’t grow up in a meatloaf-eating household. My mom comes from a big Lebanese family, and while dishes like spaghetti and meatballs made their way into our weekly rotation, meatloaf was one all-American food that was a bridge too far for her.
But over my years working as a recipe developer, I’ve made a *lot* of meatloaf — and I’ve really grown fond of it! For the most part, I’ve found that simple and classic is best (ketchup glaze is an absolute must), but I do make *one* major tweak: Swapping the traditional breadcrumbs for quick-cooking oats makes for a moist meatloaf that holds up well when sliced. (And if you use gluten-free oats, all your guests can dig in!)
Here, I’m sharing my very favorite oatmeal meatloaf, complete with fresh thyme and a heavy hit of Dijon mustard in the glaze. Here’s how to do it.
Credit: Photo: Joe Lingeman; Food Styling: Anna StockwellWhat Does Adding Oatmeal to Meatloaf Do?
The oats act as a binder so that the meatloaf keeps its shape when sliced, and they melt right into the meat so you’ll never know they’re there. Plus, they are not as prone to drying out as breadcrumbs are. No one wants dry meatloaf!
In addition to the oats, I add moisture to the meatloaf in the form of grated onion — which also provides a flavor boost! Similar to the oats, the grated onion simply melts into the meat, so you don’t get any big chunks of onion in the mix.
What Are the Best Oats for Oatmeal Meatloaf?
**Quick-cooking oats are best for meatloaf**. Old-fashioned rolled oats require a longer cooking time, and can turn out tough. If you’re serving gluten-free guests, you’ll also want to make sure your oats are gluten-free, which makes this recipe a great allergy-friendly alternative to traditional meatloaf.
What Should I Serve with Oatmeal Meatloaf?
This oatmeal meatloaf would be great paired with buttery mashed potatoes or simple roasted vegetables. Just be sure to leave some for leftovers the next day — I like to sear a slice in a skillet with some butter until both sides are caramelized, then enjoy stuffed into a sandwich.
- Shrimp and Grits
Saucy, bacon-studded and piquant shrimp over creamy, savory corn grits is the dish I make most often when I’m homesick for the South. After living in Georgia for 12 years (but recently relocating to the Pacific Northwest), this stunning but humble dish is the one I crave most.
Timing is everything when it comes to cooking shrimp and grits at home. While it can feel like a laborious meal, as you’re essentially cooking two dishes at once — creamy boiled grits and sautéed vegetables and shrimp — this step-by-step method will simplify things.
The first time you cook this recipe it might take you more like 35 minutes to pull it off, but the dish’s flavors and textures will make the five extra minutes worth it. Then, when this recipe becomes a weeknight standard in your house (which it will), you can speed up the steps for an even faster weeknight dinner.
Here’s how you can make super-flavorful shrimp and grits in just 30 minutes on any weeknight.
What Is Shrimp and Grits?
Shrimp and grits is a traditional Lowcountry dish popular in the coastal Carolinas and Georgia.
37 Quick and Easy Dinner Recipes for Busy NightsREAD MORE
As the name suggests, the dish is composed of creamy grits topped with saucy, spiced shrimp. While traditionally shrimp and grits is a breakfast dish, many eat it for lunch or dinner as well.
Ingredients in Shrimp and Grits**Grits.** Skip quick-cooking grits — they have less flavor — and instead buy stone-ground corn grits. You can make these grits cook faster by soaking them, even for just 10 minutes, before boiling them.**Cheese.** Shredded cheddar cheese flavors the grits, but you could try grated Parmesan instead.**Butter.** Stir butter into the cooked grits for richness.**Heavy cream.** The key to the creamiest, most luxurious grits.**Bacon.** Rendered bacon flavors the shrimp sauce and adds a boost of smoky flavor.**Aromatics.** Green bell pepper, scallion, and garlic create a flavorful sauce base.**Tomatoes.** Canned diced tomatoes and their juice make the sauce come together quickly.**Seasoning.** Take a shortcut in seasoning your shrimp by investing in Creole or Cajun seasoning. I’m a life-long fan of Tony Chacheres Seasoning Creole, which is easy to find in most grocery stores.**Shrimp.** Opt for fresh, large shrimp (26 to 30 per pound) to avoid overcooking in the pan.**Hot sauce.** A few dashes of hot sauce add a little heat and acid to balance out the rich grits.How to Make Shrimp and Grits
There’s a bit of “meanwhile” cooking that happens when making shrimp and grits. Let’s take a look at the steps that happen at the same time.
**Get the grits started.** This recipe starts with a clever tip for jump-starting the grits that I learned from Southern chef Sean Brock. You combine the grits and their cooking water and bring them quickly to a boil. Then, remove the pot from the heat, cover, and let the warm water soften the grits. While the grits are soaking, you’ll prep your other ingredients. **Bring the grits to a boil and let them simmer.** While they get creamy, cook the bacon and sauté the vegetables.**Wait to cook the shrimp until the grits are tender.** You don’t want to overcook the shrimp while waiting on the grits to finish.**Bring the shrimp and grits together.** Finishing the grits with a little butter, cream, and cheese makes them super creamy and helps mellow the spices of the shrimp. Be sure to serve the shrimp with lots of the saucy tomatoes and a sprinkle of green onions over the grits — it brings these two dishes together in a comforting fast and flavorful dinner.
- 🌟 **NFT GIVEAWAY ANNOUNCEMENT! 🌟**
Win a FREE NFT from our upcoming Genesis collection!
**How to Participate:**
**.LIKE** this post
**.COMMENT** with your ETH address
**.MIRROR** this post on your profile
**.COLLECT** for the good vibes
🎁 **Prize:**
The winner will be randomly selected and announced on Monday!
🍀 **Good Luck to Everyone!**
- gm frens ☕️
Sometimes you just have to pretend that mistakes are intentional 😊
free collect for my lovely followers!
- Classic Filipino Beef Stew
This is a hearty, easy one-pot meal is made by simply simmering everything together on the stovetop. The ingredients are available all year round, but nilagang baka is ideal for chilly days, as the warmth of the stockpot heats up the kitchen. It is sheer comfort food, especially when served with steamed rice.
One of the best things about this Filipino classic is wherever you are in the world, you can cook this dish with the most basic ingredients.
What Is Nilagang Baka?
Nilagang baka, or beef nilaga, is a Filipino stew of tender beef cubes simmered in a clear broth with potatoes, carrots, and leafy greens. The savory flavors come from the richness of the meat, garlic, onions, and a dash of patis (fish sauce).
Nilaga is the Tagalog term for ‘boiled’, a cooking method of simmering meats, fish, or vegetables in water or clear broth. Cooking can be done in a deep stockpot over a simmering low fire or on the stovetop for a couple of hours (as in this recipe).
Simply Recipes / Shilpa Iyer
What Does Nilagang Baka Taste Like?
Nilagang baka has hints of saltiness thanks to the tablespoons of patis (fish sauce) added to the broth. According to food historian Doreen G. Fernandez, this kind of saltiness is a Filipino taste preference because our food is eaten against the bland background of rice. Rice is typically steamed plain, making it a good backdrop for salty sauces.
According to Fernandez, the best patis is not fishy-smelling at all, but usually amber-colored and aromatic. I purchase fish sauce from Asian markets or online sources.
Ingredient Spotlight: Fish SauceREAD MORE:What Kind of Beef to Use
Beef nilaga typically calls for beef chuck or stew meat. If available, you can use beef shanks which have rich marrow in the middle of the bone (this type of beef nilaga is called bulalo).
Beef has become pricey in the last few years, so I mix up the beef cuts I use for nilaga, using both stew meat and beef short ribs.
Simply Recipes / Shilpa Iyer
Great for Beginners
This is one of the easiest Filipino all-in-one meals to prepare. When friends who are new to Philippine cooking want to learn a recipe, this nilagang baka is the dish I recommend.
When I have time during weekends, I cook the meat until it is incredibly tender, then I freeze the mixture for another day. Before a busy weeknight, I can take it out of the freezer, thaw it, and reheat. I add the vegetables at the end of cooking.
Easy Swaps and Substitutions
You can swap up to 4 cups of the water for beef stock or broth for more depth of flavor. Sweet potatoes are a nice addition or can be swapped for the potatoes in the recipe. For the greens, you can use Napa cabbage or bok choy in place of the green cabbage.
The vegetables in this recipe are flexible, and you can increase the quantity and variety of according to what’s in season or your preference.
Flipino Must-HavesGarlic Fried RiceChicken AdoboPork Asado de Carajay
Pancit Bihon (Filipino Rice Noodles)Grilled Pork SkewersSAVE ITPRINTNilagang Baka (Filipino Beef Stew)**PREP TIME**10 mins**COOK TIME**2 hrs 30 mins**MARINATE TIME**30 mins**TOTAL TIME**3 hrs 10 mins**SERVINGS**4 to 6 servingsIngredients
2 pounds beef chuck stew meat (cubed), or beef sirloin, cubed
2 pounds beef short ribs
1 teaspoon baking soda
2 tablespoons vegetable oil
1 large white or yellow onion, chopped
2 cloves garlic, minced
2 green onions, chopped, white and green parts separated
10 cups water, or enough to fully cover the meats and vegetables
1 tablespoon fish sauce, like Red Boat
2 medium yellow or white potatoes, (5 to 10 ounces each), peeled and quartered
1 medium carrot (about 3 ounces), peeled and sliced
8 ounces green beans, trimmed and cut into 2-inch pieces (about 2 cups)
1/4 pound green cabbage, cut into 8 wedges
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
For serving
4 cups steamed rice, optional
1/4 cup fish sauce