15 minute

This vegetarian one-pot pasta, which is made with mostly pantry staples, is ready in 15 minutes flat.

One-Pot Creamy Pumpkin Pasta

rosemary leaves

penne pasta

vegetable broth

pumpkin purée

water

mascarpone cheese

black pepper

Parmesan cheese,

Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.

Place 12 ounces dried penne, 1 (32-ounce) box vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in the rosemary, 1/4 cup mascarpone cheese, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.

These sweet and tangy pork chops are on your table in just 15 minutes. 

Honey Garlic Pork Chops

garlic

honey

apple cider vinegar

kosher salt, divided

red pepper flakes

black pepper,

parsley leaves, scallions greens, chives, or cilantro

(about 1-inch thick) bone-in pork loin rib chops (8 to 10 ounces each)

vegetable oil

Very finely chop 4 garlic cloves and place in a small bowl. Add 3 tablespoons honey, 2 tablespoons water, 1 1/2 teaspoons apple cider vinegar, 1/2 teaspoon of the kosher salt, 1/4 teaspoon red pepper flakes, and a pinch of black pepper. Coarsely chop 3 tablespoons parsley leaves.

Pat 2 pork chops dry with a paper towel, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Heat 2 tablespoons vegetable oil in a medium regular or cast iron skillet over medium-high heat until shimmering. Add the pork chops and sear until deep golden brown and an internal temperature of 140ºF, about 4 minutes per side. Transfer the pork chops to a clean cutting board.

Reduce the heat to medium-low. Scrape the honey-garlic mixture into the pan (be careful, it will bubble and steam) and cook, whisking constantly, until the mixture begins to thicken and looks glaze-y, about 5 minutes. Taste and season with salt as needed. Return the pork chops and any accumulated juices back to pan, and spoon some of the glaze over the chops. Transfer to a serving plate and pour the glaze over the pork chops. Garnish with the parsley.

Here&#x27;s the best, easiest way to cook a sweet potato in the microwave, including how to prep it, how long to cook it for, and how to get crispy skins.

How to Cook a Sweet Potato in the Microwave

potatoes

Olive oil

Kosher salt

Scrub the potatoes. Use a clean sponge or vegetable brush to scrub 1 to 2 sweet potatoes thoroughly under running water and pat dry. Trim away any blemishes with a paring knife.

Pierce with a knife or fork. Prick each potato four or five times all over with a paring knife or fork to allow steam to escape.

Optional: Rub with olive oil, salt, and pepper. If desired, rub the potatoes with olive oil, then sprinkle with kosher salt and black pepper.

Microwave for 5 minutes. Place the potatoes on a microwave-safe plate. Microwave at 100% power for 5 minutes. If your microwave does not have a rotating turntable, flip the potatoes after 2 minutes for even cooking.

Check the potatoes. When ready, the potatoes should be easily pierced with a fork or paring knife all the way to the center. Continue to microwave in 1-minute bursts as needed until the potatoes are cooked through. Use oven mitts to remove the dish from the microwave.

Optional: Crisp the potatoes in the oven. If you’d like crispier skin, arrange a rack 4 inches from the broiler element and heat the broiler to high while the potatoes are microwaving. Place the microwaved potatoes directly on the oven rack. Broil until the skin is dry and crisp, about 6 minutes.

Serve the potatoes. Use a knife to split the potatoes lengthwise, then fluff the flesh with a fork.

These steak bites are perfect for your steakhouse cravings. 

Garlic Butter Steak Bites

parsley leaves

strip steaks

salt

unsalted butter

Mince 4 garlic cloves. Transfer to a bowl and add 1/2 teaspoon black pepper. Chop until you have 1/4 cup fresh parsley leaves, then transfer to a small bowl. Cut 2 pounds New York strip steak into 1-inch cubes, then season them with 1/2 teaspoon kosher salt.

Melt 8 tablespoons (1 stick) unsalted butter in a large skillet over medium high-heat. Add the steak cubes and sear until browned, flipping them halfway through, 6 to 8 minutes total. Add the garlic and pepper and cook for 1 minute more. Remove from the heat and garnish with the parsley.

This easy, flavorful side takes no time at all, thanks to the air fryer. 

Crispy Air Fryer Brussels Sprouts

Brussels sprouts

olive oil

shallot

red wine vinegar

Heat an air fryer to 375ºF. Meanwhile, trim 1 pound Brussels sprouts and halve any that are larger than an inch wide. Transfer to a medium bowl, add 1 tablespoon olive oil and 1/2 teaspoon kosher salt, and toss to combine. 

Add the Brussels sprouts to the air fryer and shake into a single layer. Air fry, stopping to shake the basket (or rotate the pans in larger air fryers) about halfway through, for 15 minutes total. Meanwhile, prepare the shallot butter. 

Finely chop 1 medium shallot. Place 2 tablespoons unsalted butter in a medium microwave-safe bowl and melt in the microwave. (Alternatively, melt in a medium saucepan over low heat, then remove from the heat.) Add the shallots and 1 teaspoon red wine vinegar and stir to combine. 

When the Brussels sprouts are ready, transfer into the bowl or saucepan with the shallot butter and toss to combine. Serve immediately. 

These perfect Brussels sprouts have a little bit of char and are perfectly crisp-tender: cooked all the way through with a little crunch remaining.

Sautéed Brussels Sprouts

olive oil, divided

teaspoon kosher salt, divided, plus more as needed

Trim 1 pound Brussels sprouts and cut in half lengthwise. Heat 2 tablespoons of the olive oil in a large frying pan over medium-high heat until shimmering. Add half the Brussels sprouts and arrange them cut-side down. Season with 1/4 teaspoon of the kosher salt and cook undisturbed until the bottoms are  golden brown, about 2 minutes.

Toss Brussels sprouts. Continue to cook, tossing occasionally, until the sprouts are crisp-tender and deep golden brown, 4 to 5 minutes more. Transfer to a serving dish. Repeat with the remaining olive oil, Brussels sprouts, and salt. Sprinkle the finished sprouts with more salt as needed before serving.

Stir-fried shrimp, bell pepper, and green onion are tossed with spicy chili crisp for a quick skillet dinner.

Spicy Chili Crisp Sautéed Shrimp

shrimp

red bell pepper

scallions

spicy chili crisp,

Thaw 1 pound raw large shrimp if frozen, then peel and devein. Dice 1 small red bell pepper and cut 3 scallions into 1-inch pieces. 

Pat the shrimp dry and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add the shrimp and sauté 30 seconds to 1 minute. Add the bell pepper and scallions and toss until combined. Add 1 tablespoon chili crisp and cook until the peppers are tender and shrimp is cooked through, 1 to 2 minutes.

These holiday Rice Krispies treats are made with sweetened condensed milk and jazzed up with nutmeg, cinnamon, and brandy.

Eggnog Rice Krispie Treats

Cooking spray or butter

(1 stick) salted butter

sweetened condensed milk

brandy, dark rum or bourbon

nutmeg,

cinnamon

vanilla extract

puffed rice cereal,

mini marshmallows (optional but encouraged)

Coat an 8x8x2-inch baking pan with cooking spray or softened butter. Line the pan with a parchment paper sling that hangs off two sides.

Melt 1 stick salted butter in a large pot over medium heat. Add 1/3 cup sweetened condensed milk and 2 to 3 tablespoons liquor of choice. Stir with a flexible spatula until the mixture is combined and just starting to bubble, about 2 minutes.

Add 10 ounces mini marshmallows, 1 teaspoon kosher salt, 1/2 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cinnamon, and stir until the marshmallows are melted. Add 1 teaspoon vanilla extract and stir to combine. Remove the pot from the heat.

Add 6 cups puffed rice cereal and 1 cup mini marshmallows, if using, and stir until evenly coated. The extra cup of marshmallows is a little fussy, I know, but provides pockets of melted gooeyness throughout each treat.

Transfer the mixture to the prepared pan. Cover with plastic wrap and press down lightly with your hands to evenly flatten the treats. Uncover and dust with more grated nutmeg. Let cool 1 to 2 hours.

Grasping the excess parchment, remove the slab of treats from the pan and place on a cutting board. Cut into 16 squares.

Homemade taco seasoning is as simple as whisking together some pantry ingredients. Here&#x27;s how to make the very best taco seasoning at home — and how to use it for tacos and beyond.  

How to Make the Best Taco Seasoning at Home

sweet paprika

chili powder

oregano

cornstarch

cumin

garlic powder

onion powder

sugar

coriander

Measure out the spices into a medium bowl. Measure 1/4 cup sweet paprika, and 2 tablespoons each chili powder and dried oregano into a medium bowl. Add 1 tablespoon of each of the following: cornstarch, kosher salt, ground cumin, garlic powder, and onion powder. Add 1 teaspoon each of the following: granulated sugar, ground coriander, and black pepper. 

Whisk the spices together. Whisk everything together, breaking up any clumps. 

Use or store. If not using the spice mix immediately, transfer to an airtight container for long term storage at cool room temperature. 3 tablespoons of taco season will season 1 pound of ground beef, chicken, or tofu.  

A quick and easy recipe for crispy air fryer bacon. 

Crispy Air Fryer Bacon

bacon

Place the bacon in an even layer in an air fryer basket, cutting the bacon in half crosswise as needed to fit in more pieces. The bacon will shrink as it cooks, so a little bit of overlap is fine.

Set the air fryer to dual heat for 7 minutes. If you can set the temperature, set to around 390°F. Line a large plate with paper towels. After the fry time is up, check the bacon and see if it is done to your liking. If you prefer it crispier, air fry for 1 to 4 minutes more. Use tongs to transfer the bacon to the plate to drain.

An easy way to make crispy-on-the-outside, creamy-on-the-inside fries, no deep-frying required. 

Air Fryer French Fries

russet potato (about 8 ounces)

Cooking spray

Heat an air fryer to 375ºF. Meanwhile, wash 1 large russet potato and dry well. Peel if desired. Cut lengthwise into 1/4-inch thick planks. Stack a few planks and cut lengthwise again into 1/4-inch thick matchsticks, and repeat as needed. Transfer the fries to a large bowl. Add 1 teaspoon canola oil, 1/2 teaspoon kosher salt, 1/2 teaspoon garlic powder, season with black pepper, and toss to combine.

Lightly coat the air fryer basket with cooking spray. Place a single layer of fries in the basket (they can be touching but should not be stacked). Air fry for 7 minutes. Use tongs to flip the fries. Air fry until golden brown and crispy, about 7 minutes more. Remove from the basket. Repeat air frying any remaining fries as needed and serve immediately.

This colorful twist on classic Rice Krispies treats is festive and fun for kids and adults alike.

Funfetti Rice Krispies Treats

almond extract

rice crisp cereal,

rainbow sprinkles

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Stir in 1 (10-ounce) package mini marshmallows, 1/2 teaspoon vanilla extract, 1/4 teaspoon almond extract, and 1/4 teaspoon kosher salt until melted. Turn off the heat.

Gently fold in 6 cups rice crisp cereal (such as Rice Krispies) and 1 cup rainbow sprinkles until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

Upgrade the classic back-of-the-box treat with marshmallows, chocolate, and crushed graham crackers.

S’mores Rice Krispies Treats

graham crackers

milk chocolate chips

Line an 8×8-inch baking pan with a parchment paper sling, leaving several inches of overhang on 2 sides. Melt 6 tablespoons unsalted butter in a large saucepan over medium-low heat. Reserve 1 cup from 1 (10-ounce) package mini marshmallows. Stir the remaining marshmallows (about 3 cups), 1/2 teaspoon vanilla extract, and 1/4 teaspoon kosher salt into the butter until melted. Turn off the heat.

Add the reserved 1 cup mini marshmallows, 4 cups rice crisp cereal (such as Rice Krispies), 2 cups coarsely crushed graham crackers, and 1/2 cup milk chocolate chips, and gently fold until completely coated. Transfer mixture to prepared pan and press into an even layer. Cool 1 hour before cutting into 16 squares.

This easy orzo dish is pure veggie-packed comfort. Made all in pot, it tastes like grown-up mac &#x27;n cheese — creamy, cheesy, and packed with good-for-you greens and chicken. 

One-Pot Creamy Chicken Orzo

olive oil,

orzo

water, divided

grape tomatoes (about 2 cups), halved

baby spinach (about 4 ounces)

Parmesan cheese

Heat 1 tablespoon olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 pound orzo, season lightly with kosher salt, and cook, stirring constantly, until toasted, about 1 minute. Add 4 cups of the water and season with salt. Bring to a boil over high heat and cook, stirring occasionally to prevent sticking, until the orzo is al dente and most of the water is absorbed, about 7 minutes. Meanwhile, halve 1 pint grape tomatoes (about 2 cups).

Reduce the heat to medium and stir in the tomatoes, 4 cups baby spinach, 1 1/2 to 2 cups shredded chicken, 1 cup grated Parmesan cheese, and the remaining 1/4 cup water. Cook, stirring constantly, until the spinach is wilted, the chicken is warmed through, and the cheese is melted, about 2 minutes. A creamy, cheesy sauce should have formed, but If it looks dry at any point, add warm water a tablespoon at a time until you reach your desired consistency. Finish with a drizzle of olive oil and some freshly ground black pepper. 

The air fryer is the answer for always crispy, always gooey grilled cheese sandwiches. Here&#x27;s how to make them.

Air Fryer Grilled Cheese 

cheddar cheese

Monterey Jack, Gruyère, mozzarella cheese

rustic bread, sandwich bread

Let 2 tablespoons unsalted butter sit at room temperature until softened. Heat an air fryer to 375ºF. 

Grate 4 ounces sharp cheddar cheese and 4 ounces Monterey Jack cheese on the large holes of a box grater (about 1 cup each). Toss together in a medium bowl.

Spread the butter onto one side of each of 4 slices sandwich or rustic bread. Flip 2 of the slices over and divide the cheese evenly over these slices. Close the sandwiches with the remaining 2 bread slices butter-side up. Press the sandwiches slightly to close. 

Air fry the grilled cheeses: place in the basket (do one at a time if they will not fit in a single layer with some space around them) and air fry for 3 minutes. Flip the sandwich and air fry until golden brown, 3 to 4 minutes more.

These salmon fillets cook up perfectly on all sides in minutes, and the resulting salmon is crisp on the outside and juicy and flaky on the inside.

Perfect Air Fryer Salmon

smoked paprika

(6 salmon

Heat an air fryer for 10 minutes at 390ºF.

Place 1 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl and stir to combine. Check 2 salmon fillets for pin bones and remove any missed bones with tweezers or pliers. Season the salmon on all sides with the spice mixture. Drizzle the salmon with 2 teaspoons olive oil and rub to evenly coat. 

Place the salmon skin-side down in the air fryer and cook until golden-brown on top and the flesh flakes at the end when gently tested with a fork, 7 to 9 minutes. 

This is the best 10-Min Healthy Cheesy Nut-Free Vegan Pasta sauce you’ll ever have- It’s rich and creamy, yet highly nutritious, and perfect for pasta dishes.

10-Min Healthy Cheesy Nut-Free Vegan Pasta

beans

tbsp tahini

tbsp white miso paste

yeast

lemon zested

¼ tsp white pepper

½ tsp dried mixed herbs

Place all ingredients except the pasta in a high-speed blender and mix until you have a super creamy consistency.

If necessary, you can add a little more plant based milk. Ideally, leave the sauce in the fridge to chill for a 1, this will enhance the flavors, but it's not essential.

The dressing thickens a bit, but you can add a little milk later.

Juicy pieces of chicken, fresh corn, and ripe avocado are tossed in an herby lemon vinaigrette.

Avocado Chicken Salad

lemon

dill fronds

chives

avocado

chicken

corn kernels

Make the dressing by adding each to a large bowl: Juice 1 lemon until you have 2 tablespoons juice. Finely chop 2 tablespoons fresh dill fronds and 2 tablespoons fresh chives. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking.

Pit, peel, and dice 1 avocado and add to the bowl. Cut 2 1/2 cups cooked chicken into bite-sized pieces and add to the bowl. Add 1/2 cup corn kernels and stir with a rubber spatula until combined. 

A breakfast grilled cheese is just as good as it sounds: gooey melty cheese and fluffy scrambled eggs on golden, buttery toasted bread. 

Breakfast Grilled Cheese 

sourdough bread

eggs

American, Monterey Jack,

Let 1 tablespoon of the unsalted butter sit at room temperature until softened. Spread onto one side of 2 slices sourdough bread.

Whisk 2 large eggs and 1/4 teaspoon kosher salt together in a medium bowl until combined. 

Melt the remaining 1 teaspoon butter in a medium nonstick skillet over medium-low heat. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are just set but not dry. Transfer the eggs to a plate.

Remove the pan from the heat and wipe the pan clean. Place 1 bread slice butter-side down into the pan. Top with 2 slices of the cheese, the eggs, and then the remaining 2 slices cheese. Close the sandwich with the remaining bread slice butter-side up. Press the sandwich slightly to close.

These Lemon Poppy Seed Cottage Cheese Pancakes start your day with protein and flavor! They’ll quickly become a new breakfast favorite.

Lemon Poppy Seed Cottage Cheese Pancakes

low-fat cottage cheese

skim milk

canola oil

lemon zest

lemon juice

all-purpose flour

baking powder

poppy seeds

In a blender, combine eggs, cottage cheese, vanilla,...

In a blender, combine eggs, cottage cheese, vanilla, canola oil, lemon zest, lemon juice, and milk. Blend until smooth.

In a medium bowl, mix together dry ingredients...

In a medium bowl, mix together dry ingredients (flour, baking powder, salt, sugar, and poppy seeds). To the dry ingredients, add the blended wet ingredients. Stir until just combined.

Meanwhile, heat a large skillet over medium heat...

Meanwhile, heat a large skillet over medium heat – grease or spray if needed. Drop batter by about 1/4 cup amounts onto the preheated skillet. Cook for about 1-2 minutes on each side (will depend on the heat of your skillet) or until golden brown and cooked through. Serve immediately.

https://mediavine-res.cloudinary.com/video/upload/iflcjfvmbgn8d8bwcmuw.mp4

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