1 pot

Chicken Piccata

2-4 boneless, skinless chicken breast chicken cutlets

flour

teaspoon salt

Pinch ground black pepper

Parmesan cheese

extra virgin olive oil

butter

chicken stock

lemon juice

capers

parsley

Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

Mango and chicken are a power combo! This mango chicken curry recipe uses boneless, skinless breasts or thighs, mango, onion, ginger, garlic, curry, cumin, raisins, and coconut milk.

Mango Chicken Curry

vegetable oil

large onion, chopped (1 1/2 to 2 cups)

red bell pepper, chopped

garlic cloves,

yellow curry powder

cumin

mangos,

cider vinegar vinegar

coconut milk

golden raisins (optional)

Salt and pepper

Cilantro

"I made it and as my curry Powder was maybe a bit flat old whatever??it lacked a bit of flavour to me,However the war department(wifey)had seconds,and this is a very rare occurance,as a big fan of your ginger beef recipe I jumped right on your mango curry recipe and I will most definitely try this again and follow your directions and add my personal tastes to it,deleted raisins,red bell pepper and cilantro as I did'nt have these ingredients...  I will always try your recipes when I'm searching for something different,as in you first them others later,and thank-you muchly"

Cook onions, bell pepper, garlic, ginger, spices: Heat oil in a large sauté pan over medium heat. Add onions and bell pepper cook, stirring occasionally, until soft, about 5 minutes.
Add the garlic and ginger and cook for another minute.
Add the curry powder and cumin, cook for a few more minutes. The spices will absorb some of the oil, so if anything begins to stick too much to the bottom of the pan, add a little more oil to the pan.

Add the vinegar, coconut milk, and one of the two chopped mangoes to the pan. Increase the heat and bring to a boil, then lower the heat to maintain a low simmer for about 15 minutes, stirring occasionally.

Purée sauce: Remove pan from heat. Scoop the sauce into a blender. Purée the sauce, pulsing until smooth. Return the sauce to the pan.

Add chicken pieces and raisins to the pan. Return to a low simmer. Cover the pan and let cook for 8-10 minutes. Chicken should be just cooked through. Use a knife to cut open the largest piece to check.

Add remaining chopped mango to the pan. Stir in the cream, if using. Let cook at a very low temperature for another minute or two, uncovered. Do not let boil! Or the cream may curdle.

Adjust seasonings: If a little too sweet, add a little more vinegar. If not sweet enough, you can add a dash of sugar. Add salt and pepper to taste.
Serve over rice. Garnish with cilantro.

"Very nice! My 5 year old loves it says it's his favourite dinner!"

"It was amazing!!! Changed vinegar for tomato paste, deleted the raisins and added some lemon to finish.  Thanks :) :)"

Crispy skillet chicken is cooked in a flavorful lemon broth and served on a bed of Swiss chard, potatoes, and carrots. This bistro-style oven braised chicken with vegetables has everything you love about cozy comfort food. 

Skillet Chicken Thighs with Potatoes, Carrots, and Greens

(3 pounds) bone-in, skin-on, chicken thighs

salt

pepper

olive oil

baby carrots

garlic,

Swiss chard

Dijon mustard

lemon

thyme

Preheat the oven: Preheat the oven to 400˚F.

Trim and season the chicken thighs: With scissors or a sharp knife, cut off excess flaps of skin and fat from the thighs. Sprinkle with salt and pepper on both sides.

Prep the chard stalks and leaves: Tear or cut the stalks from the leaves. Cut the stalks into 1-inch pieces. Slice the leaves into 2-inch-wide strips. Keep the stalks and leaves separate.

Brown the chicken and par-cook the potatoes and carrots: In a large (12- to 13-inch) ovenproof skillet set over medium-high heat, add the oil. Once the oil shimmers, add the chicken with the skin side down. Cook on the skin side only for about 5 minutes without disturbing it, or until the skin lightly browns.
Transfer to a plate. (If the chicken doesn’t fit in one skillet, cook in batches or use two smaller skillets and divide the ingredients between them.)
Add the potatoes and carrots to the skillet and cook for 5 minutes, or until they brown lightly.
 
 5 Prep the braising liquid: In a bowl or measuring cup, whisk the chicken stock, mustard, and lemon zest to combine.

Braise the chicken: Add the chard stalks, smashed garlic and braising liquid to the skillet with the vegetables. Set the chicken pieces on top and sprinkle with the thyme.

Transfer to the oven: Transfer the pan to the oven. Roast, uncovered, for 30 minutes, or until the chicken is cooked through and the vegetables are tender. Remove the pan from the oven.

Add the chard leaves: Transfer the chicken thighs to a plate. Taste the broth and add more salt, if you like. Set the skillet over high heat and bring the liquid to a boil. Stir the chard leaves into the skillet and cook for 2 to 3 minutes, or just until wilted. Remove the garlic cloves.

Serve: Set the chicken on top of the vegetables. Squeeze the lemon over the chicken and sprinkle with the parsley. Serve from the skillet, or transfer to a large serving platter. Serve as is, or with a salad.

"Amazing! My husband is on a specific diet. I made his with carrots only and a side of mashed rutabaga. He loved it! I made our son it with potato &amp; carrot. I made extra braising sauce &amp; extra chicken . They're excited to eat left overs!"

"Was great. Did not have Swiss chard so I subbed celery and spinach where the recipe called for stalks and leaves."

"Loved this.  Didn’t have chicken stock though, so used white wine. It was wonderful."

"Loved this recipe! There are only two of us, so I cut the recipe in half. It worked beautifully. I did cut the cooking time in the oven down to 25 minutes and I used spinach at the end."

"Wonderful recipe!  Delicious and you instructions make it easy to prepare.  And thank you for the make ahead tips!"

Classic Tex Mex fajitas recipe, made with strips of skirt steak, onions and bell peppers, and served sizzling hot with fresh tortillas, guacamole, sour cream, and salsa. 

Beef Steak Fajitas

flank steak, skirt steak or carne asada

2-3 bell peppers of various colors, stemmed, seeded, de-ribbed, sliced lengthwise into strips

Salt

lime

garlic, peeled, minced

jalapeño

cilantro,

"Wow! Very nice, well explained. I typically grill meat and veggies together on a big skillet, let the meat rest. Explained method saves time. Appreciate the recipe."

"Steak or chicken...delicious!!! I like to use filets sliced lengthwise in half the sliced thin. So tender and so good. The chicken is great too!"

Marinate the steak: Mix all marinade ingredients. Coat the steak with the marinade and let it sit at room temperature for an hour, or longer in the fridge.
Before you cook the meat, wipe off most of the marinade and sprinkle the steak with salt.

Sear the steak on both sides: Set a large cast iron pan or griddle over high heat and let this heat up for 1-2 minutes. Add the tablespoon of oil to the pan and let this heat up for 1 minute.
Add the steak, frying on each side for 3 minutes, or to desired doneness. 3 minutes per side will yield approximately medium rare doneness for an average cut of flank steak.
 
Carne asada and skirt steak will need less time. If the pan starts to smoke too much, reduce the heat to medium-high. You want the steak browned, not burned.
Remove from pan and let sit, tented with foil, for 5 minutes.

Cook the vegetables while the meat is resting. Add a little more oil to the pan if necessary, then add the onions and bell peppers.
Let these sear for 1 minute before stirring, then stir every 90 seconds or so as the veggies sear. Cook for 5-6 minutes total.

Slice the meat across the grain into thin slices. If you slice the meat at an angle, you will be able to get your slices pretty thin. These cuts of steak are flavorful but can be a little tough, so thin slices will really help make it easier to eat.

Serve immediately with shredded cheese, salsa, shredded iceberg lettuce, sour cream, guacamole and warm flour tortillas. (Hint for warming tortillas - put in microwave over a paper towel for 20 seconds on high heat.)

"This is very easy to make and was delicious! I’ve tried this twice and  I also agree it needed a bit more seasoning so the second time I made them I sprinkled some of a fajita seasoning packet on the meat along with everything else for the marinade  which made them perfect!"

"Easy to make, the marinade smelled delicious, but the cooked meat was very plain. I was surprised the has many good reviews (that's the reason I picked the recipe for tonight)."

"Good and fast. I modified the recipe slightly but the general effect was yummy!\r\nThe steak was pre sliced into strips, so I ran those through the marinade and threw the entire “marinading steak” after 10 min into the pan with additional 2Tbsp olive oil at medium high, seared and tossed for ~7min more, added a strong pinch of salt, then fell back into following the directions for the vegetables. \r\nMy lady was happy, thanks!!"

https://www.simplyrecipes.com/video_src?vid=6017887271001

Rich corn chowder with roasted poblanos, fresh corn, potatoes, onions, stock, and cream.

Roasted Poblano Corn Chowder

chiles

Tbsp butter

medium onions, diced (about 2 1/2 cups)

celery, diced (about 3/4 cup)

garlic, minced (1 teaspoon)

corn corn corn

chicken stock (use vegetable stock

bay leaves

dry oregano

heavy cream

black pepper

limes,

"Thank you for sharing this recipe! This will be perfect on a cold night while binge-watching on Netflix! I will definitely try this and will share it with my mom the next time they come over. I'm just curious though, would grilling the corn a little give it a smoky kick?"

Roast the chiles: There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame.
You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam.
When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits.
Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.

Soften the onions and celery: Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Prepare corn: While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.

Add potatoes, stock, spices: Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.

Add corn, then poblanos: Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.

Add cream: Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.
 
To serve, sprinkle with a little fresh lime juice and serve with a slice or two of lime.

"The only thing I did differenly , is I cubed chicken and sauteed' it with the celery and onion.  This is fantastic."

"Scrumptious! I had 6 pablano peppers from my garden that I needed to use before they could go bad. I found this recipe and made it. Needless to say, I will be making it again. And yes, the lime should not be skipped."

"Thanks! This was yummy! I serve it w\/ a sprinkle of shredded cheddar on top and tortilla chips on the side. I think it would work great w\/ Hatch peppers also.  It reminds me of my favorite corn chowder from the now closed South Ausin Grill restaurant in Alexandria, VA. Ah the memories! The whole family loves it."

"This soup was fantastic! The leftovers thickened enough that I used it as enchilada filling the following night and it was to die for!"

Cooked low and slow on the stovetop, beef chuck or shoulder roast becomes a fall-apart tender pot roast. Onions, garlic, carrots, and red wine make this a satisfying, flavorful dinner.

Pot Roast

beef shoulder

Salt, pepper, and Italian seasoning

onions, onion

red wine

bay leaf

carrots, peeled and cut into 2-inch segments

"Like pot roast now that the weather is cooler. Followed the recipe and after five hours still not tender. Plenty of liquid now in the pot. I am wondering if altitude makes a difference, 6,500 feet. Or maybe the gas flame was too low. Anyway, plan to wait it out to see what it takes."

"What abut putting mushrooms on top of the carrots?  It sounds so good I am making it now."

Brown the roast on all sides: Use a thick-bottomed covered pot (ovenproof if you intend to cook in oven), such as a Dutch oven, just large enough to hold roast and vegetables. Heat 2 tablespoons of oil on medium high heat (hot enough to sear the meat).
Pat the roast dry with paper towels. Sprinkle and rub salt, pepper, and Italian seasoning all over the meat. Brown roast in pot, all over, several minutes on each side. Don't move the roast while a side is browning, or it won't brown well.

Brown the onions, add garlic, carrots: When roast is browned, remove from pan and set on a plate. Add the onions to the pan and cook for about 5 to 10 minutes, until they begin to brown. Add the garlic and carrots to sit on top of the onions.

Add roast and simmer: Set the roast on top of the onions, garlic and carrots. Add 1/2 cup of red wine. Add the bay leaf and cover.
Bring to simmer and then adjust the heat down to the lowest heat possible to maintain a bare simmer when covered (we cook our roast on the warm setting of our electric range).
Tip: If you use a gas range, you may find difficulty getting the flame low enough to maintain a bare simmer. In this case, roll up some aluminum foil tightly, shape it into a donut, and put it on top of the burner to create a little more distance between the range and the pan. If you use a high-BTU range, you may want to cook the roast in the oven instead.
(If cooking in the oven, bring to a simmer first on the stovetop, then put in the oven, start the temp at 350°F for 15 minutes, then drop it to 250°F for the next hour, and then to 225°F after that.)

Cook several hours until fork tender and serve: Cook for 3 1/2 to 4 1/2 hours, or longer, until meat is tender.
After 3 1/2 hours, the meat will release a lot of liquid, which comes from slow cooking at a very low temperature. If your pot roast is too dry, make sure the pan you are using has a tight fitting lid and that you are cooking at the lowest possible heat to maintain the low simmer.
Serve with green beans and potatoes.

"I’ve been making this recipe for years.  It’s spot on every time. Falls apart as I’m taking the roast out of the pot.  Everyone in the family loves it. Thank you for sharing."

"I added a packet of dry onion soup mix on top of what was called for in the recipe. I'm not \r\n   lying when I say that this is the best pot roast that I have ever made. I can't believe how the \r\n   roast just fell apart and melted in my mouth. This will be my go to recipe for sure. I made it \r\n   on the stove top and simmered it for 5-1\/2 hrs. which was probably too long but it couldn't \r\n   have turned out more perfect. I am thrilled! Thank you."

"Although I didn’t follow the recipe exactly, the time and temps were right on and resulted in a tender and delicious cross rib chuck roast. The juice that was left in the pan was saved to make French dip sandwiches. Yum!"

Looking for a mussels recipe with Wow factor? This is it. Fresh mussels cooked in and served with a spicy coconut curry broth.

Coconut Curry Mussels

lbs of mussels, cleaned and debearded

yellow onion, chopped

thai chili, finely chopped (can substitute good pinch of chili flakes)

ginger, minced

curry powder

chicken broth

coconut milk (13.5 fl. oz.)

kaffir lime leaves* (optional)

cilantro

Lime wedges

"Hi Elise,\r\nI have made this recipe a couple of times and everyone raves but I don't understand one section of your directions. After adding the coconut milk and bringing to a boil you say \"drain then add mussels\" if I drain what am I adding the mussels to. I have always skipped this process but could you explain to me what I am possibly misunderstanding.\r\nThx"

"For anyone looking over the comments about curry, wet Thai paste curry versus the standard U.S. powder curry (such as Spice Islands brand):  the two types of curry would make completely different taste profiles.  I suggest you start with the powdered curry, which will give you a sweeter dish (which I would prefer with mussels) and then give the paste a try.  I would suggest a red curry paste for this dish.  So with Garrett's recipe, you actually get two for the price of one!  (If you try yellow, green, panang curries, you can multiply it further.)  All of them will be wonderful."

"Hi, I was wondering about what curry powder you used? Yellow one?\n\nAnd by, \"reduce half\" you mean one should bring it to a boil, and allow to boil until it has reduced by half?\n\nThanks!\n\nJust use the yellow curry powder you see in the spice section of the store. Reduce by half means just that, yes. ~Garrett"

Soak raw mussels in cold water, then de-beard: Place mussels in a bowl of cold water so the mussels will spit out any sand or mud. Let them sit for 10 minutes. Drain and repeat. Toss any mussels that are open as these are dead.
Debeard the mussels, pulling out their byssal threads (aka: their "beards") and place them in a bowl of cold water until ready to use.

Sauté onions, chiles, ginger, curry powder: Heat the oil in a pot (large enough to hold all of the mussels) on medium high heat and add the onion and stir for a few minutes until they become soft and slightly translucent.
Add the chilies, ginger, and curry powder and stir for a minute until fragrant.

Add broth and reduce, then add coconut milk, salt, lemon grass, kaffir lime leaves: Add the chicken broth and reduce half. Add the coconut milk, salt, lemongrass and kaffir lime leaves if using and bring to a boil.

Add mussels: Drain and add the mussels, reduce heat to medium and cover with a tight fitting lid. Cook for 6-7 minutes until the mussels open.
 
Discard any that are closed as these were dead before cooking. (Some may only be slightly open, if you have to debate on whether it's good to eat or not, toss it.)
Spoon mussels into bowls and pour over with broth. Garnish with chopped cilantro and juice from lime wedges.

"I’ve made these multiple times. Definitely a winner. Top recipe of mine now. Thank you!!"

"Made this for dinner and it tasted great! Never had mussels before, it was a wonderful first try. The curry was a bit too mild for my Malaysian taste buds (extra spicy curries are a staple here!), so I'm upping the thai chili count to 3 instead of 1 next time. Thanks a bunch, Garrett and Elise!"

Quick and easy! Shrimp marinated in a ginger sesame garlic soy sauce marinade, then quickly stir-fried. 

Ginger Sesame Garlic Shrimp

cup soy sauce (use gluten-free soy sauce

seasoned rice vinegar

sesame oil

garlic, minced (about 1 Tbsp)

Tbsp grated ginger

16-20 count shrimp, peeled and deveined

peanut oil or canola oil

green onions, including onion greens, sliced on the diagonal

Tbsp sesame seeds, toasted

"We tried this with fresh tuna. After marinating, dredge the fish in sesame seeds, cook in olive oil and butter at a high heat so that the outside is crisp and the inside is sushi-ish. (Just a few minutes on each side.) Outstanding flavor and texture. The pan drippings went well on the plain rice."

"Followed recipe to the T. Way too salty. Keep Googling."

"This was so good. Out of desperation I had to make a couple of substitutions.    I used regular Rice Vinegar so to add a bit of extra sweetness I replaced Soy Sauce for a sweet Soy Sauche (Ketjap Manis) and added a bit of Honey to replace the brown sugar.  Sadly I didn't have sesame seeds but I'm sure that would have been perferct.  I'll definitely make this again.  This may have been the best shrimp I've had in a while."

Marinate the shrimp: In a medium bowl whisk together the soy sauce, seasoned rice vinegar, and brown sugar until the sugar has dissolved. Then whisk in the olive oil, sesame oil, minced garlic, and grated ginger. Place the shrimp in the bowl with the marinade. Toss to coat with the marinade and chill until ready to cook.

Toast sesame seeds: If you haven't already done so, toast the sesame seeds in a small sauté pan on medium high heat until lightly browned.

Stir-fry shrimp and green onions: Heat cooking oil in a large stick-free sauté pan or wok (can use seasoned cast iron) on high heat. When the oil is shimmering hot, almost smoking, use a slotted spoon to move the shrimp from the marinade into the hot pan. (Watch out, it will splatter.) Stir-fry for a minute.
Add half of the sliced green onions. Continue to stir fry, turning the individual shrimp over if necessary, until the shrimp are pink and just cooked through. No more than 2 minutes max total cooking time, a minute on each side.

Reduce marinade: Remove shrimp from pan and transfer to a serving bowl. Place the remaining marinade in the hot sauté pan and simmer it until it has reduced to a syrup.

Pour sauce over shrimp, sprinkle with sesame seeds, green onions: Pour over the shrimp. Toss to coat. Sprinkle the shrimp with toasted sesame seeds and remaining green onions.
Serve immediately with rice, soba noodles, rice noodles, bok choy, spinach, broccoli, or asparagus.

"Delicious!!! I have a friend who was just diagnosed with GERD and this was the first thing they ate without being in pain (I did cut back on the garlic). Everyone else at the party loved it too and multiple people asked for the recipe"

"Fast and easy! I used low sodium soy sauce and a little extra garlic and ginger. I sautéed a bowl of precut stir fry veggies (from Trader Joe’s) while marinating the shrimp.  Put the veggies on the side and cooked shrimp per recipe. Instead of reducing sauce I thickened a little bit and then added back in the shrimp and veggies. Delicious!  Next time I’d add a little spice - maybe use a chili sesame oil or add red chili flakes. I could see this working with chicken also!! Thanks for another great recipe!"

Potato Leek Soup is a classic! Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.

Potato Leek Soup

leeks (about 3 cups, chopped)

chicken broth (or vegetable broth

potatoes (Yukon gold

sea salt, less

marjoram

Tabasco sauce

White or black pepper

"This was a great starting recipe.  I'm not giving stars because I modified it.  \r\nAfter the leeks softened, I added a couple of stalkes of celery, a scoop of better than broth garlic and chopped garlic and sauted those.\r\nI like to add protien so I added chicken sausage with garlic and herbs.\r\nI used 3 cans of chicken broth and simmered to cook the potatos.  I added dried parsley, thyme and a touch of marjarom.\r\nIt still seemed to need something, so I added a couple of scoops of better than bouline chicken broth and more salt, pepper, thyme and marjoram.\r\nAt the end, I added maybe 1\/4 cup of half and half."

and cut the leeks: Cut off the roots of the leeks. Cut the leeks lengthwise, fan them open under running water to dislodge any dirt or mud hiding inside. Cut off the tough dark green tops and discard (either compost or freeze for making stock).
Slice the white and light green parts of the leeks crosswise into 1/4-inch thick slices. Place the slices in a bowl of cold water and agitate them with your hands to dislodge any remaining dirt. Then scoop out the leeks with a sieve or slotted spoon. (See How to Clean Leeks)

Cook leeks in butter to soften: Melt butter on medium heat in a 3 to 4 quart thick-bottomed pot. Add the chopped leeks, stir to coat with the butter.
Cover the pot and reduce the heat to low, cook for 10 minutes until the leeks are softened. Check to make sure the leeks are not browning.

Top 35 1 pot recipes from across the web

The most viewed 1 pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 35 1 pot recipes from across the web

The most viewed 1 pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Piccata

Sweet and Sour Chicken

Mango Chicken Curry

Skillet Chicken Thighs with Potatoe...

Beef Steak Fajitas

Roasted Poblano Corn Chowder

Pot Roast

Coconut Curry Mussels

Ginger Sesame Garlic Shrimp

Potato Leek Soup

Steak Diane

Pork Chops with Dijon Sauce

Chicken Fajitas

Mom&#8217;s Ground Turkey and Peppe...

Ham and Potato Soup

Corn Chowder

Best Beef Chili

Slow Cooker Chickpea Curry With Swe...

Beef Brisket Pot Roast

Easy Tomato Soup

Sheet Pan Chicken with Roasted Broc...

Sweet and Sour German Red Cabbage

Salmon Fried Rice

Pasta Skillet with Chicken Sausage,...

Cauliflower Chickpea Curry

Easy Slow Cooker Chicken Chili

Recipe: Creamy Red Lentil Curry

Recipe: Vegan Chili

Recipe: Thai Yellow Curry

Easy Vegan Creamy Curry Rice Soup

Indian Eggplant (Aubergine) Curry

Coconut Chickpea Curry (Vegan)

1-Pot Chicken Stew Recipe

One Skillet Salmon with Lemon Orzo

Lemony Winter Risotto

The most viewed 1 pot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Mom’s Ground Turkey and Peppe...