budget

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

Rigatoni with Vegan Vodka Sauce

rigatoni

olive oil

garlic cloves,

red pepper

sea salt

light brown sugar

vodka

raw cashews

water

basil leaves (optional)

American favorite shepherd's pie recipe, casserole with ground beef, vegetables such as carrots, corn, and peas, topped with mashed potatoes.

Easy Shepherd&#8217;s Pie

potatoes

Tablespoons (1 stick) butter

medium onion, chopped (about 1 1/2 cups)

vegetables—diced carrots, corn, peas

lbs ground round beef

beef broth

Worcestershire sauce

Salt, pepper, other seasonings of choice

"Add a small can of tomato paste to the meat to keep it from falling apart, and it adds flavor to the meat, also my family sprinkles crushed fritos or french fried onions on top"

"This is one of my absolute favourite recipes  to make.... easy and everyone loves it....I always mash in a couple sweet potatoes with the white potatoes, and shred cheese in it before putting on the top.... my husband also loves the cream corn layer on top of the beef...  freezes well cooked or uncooked... have done both"

Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.
If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.
If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper.
Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Mash the cooked potatoes: When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste.

Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (9x13 casserole).
 
Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.
(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)
Suggested variations:
Put a layer of creamed corn between the ground beef and the mashed potatoes.
Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

"Made it 3 times now. Always amazing, and doesn’t require a million ingredients like other shepherd pies. I also used chicken broth instead of beef."

"Awesome recipe! \r\nI added barbecue sauce to the meat, creamed corn between the meat and potato layer and put sprinkled cheese on top. 5 stars"

"I decided to try this recipe with some leftover mashed cauliflower that I had in the fridge, but I cut out the broth and added some A-1 sauce to the meat mixture, my fiancé liked it too!"

https://www.simplyrecipes.com/video_src?vid=5755896985001

Easy Shepherd's Pie

Vegetarian Bolognese is a rich, luscious won’t-miss-the-meat pasta sauce. Roasting cauliflower and mushrooms deepens the flavor of this satisfying dinner. Double the recipe to eat some now and freeze some for later. 

Roasted Cauliflower and Mushroom Bolognese

cauliflower

crimini mushrooms

olive oil, divided

salt

black pepper

yellow onion, finely diced

garlic,

tomato paste

sugar

white wine

(28 ounces) crushed tomatoes

vegetable stock

red lentils

spaghetti, linguine, pappardelle,

parsley,

Parmesan,

Preheat the oven: Preheat oven to 425ºF. Line 2 baking sheets with parchment.

Chop and prep the cauliflower: In a food processor, pulse the machine to chop the cauliflower into small pieces. You are not making cauliflower rice, so stop pulsing when the cauliflower is finely chopped with a few small chunks. Mound in the center of one of the baking sheets.
Sprinkle the cauliflower with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat and spread it on the baking sheet in a single layer.

Chop and prep the mushrooms: Without washing the food processor, add the mushrooms to the bowl and pulse the machine until the mushrooms are finely chopped. Mound in the center of the other baking sheet.
Sprinkle the mushrooms with 2 tablespoons olive oil, 1/8 teaspoon salt, and a pinch of pepper. Toss to coat it in the oil and spread it on the baking sheet in one layer.

Roast the vegetables: Place the two baking sheets in the oven and roast for 25 to 30 minutes, or until the cauliflower is golden at the edges and the mushrooms have released much of their moisture and are dark (don’t be alarmed, the mushrooms will shrink considerably, which is okay.)

Meanwhile, cook the onions and garlic: In a large deep skillet over medium heat add 2 tablespoons of oil. Once the oil shimmers, add the onions and cook, stirring occasionally, for 10 minutes, or until golden brown. If the onions start to stick to the bottom of the pan, add water, 1 tablespoon at time, to release them. Stir in the garlic and cook for another minute.

Pan roast the tomato paste and add the wine: Push the onions and garlic to one side of the skillet and move the skillet so the onions are off the heat. In the space you cleared, add the tomato paste and sugar. Cook, stirring, for about 3 minutes, or until the tomato paste turns a dark, rusty red.
Place the skillet over the burner and stir in the wine, scraping the bottom of the pan to release any browned bits. Cook, stirring occasionally, until the wine evaporates.

Simmer the sauce: Add the tomatoes, water or stock, lentils, 1 teaspoon salt, and 1/8 teaspoon pepper to the pan and bring to a simmer. Cook uncovered, stirring occasionally, for 20 to 25 minutes, or until the lentils are tender. (If you are using French green lentils, cover the pot to reduce evaporation of the liquid.)
Exact cooking time depends upon what type of lentils you used.

Finish the sauce: Stir in the mushrooms and cauliflower, and simmer for 5 minutes to allow the flavors to mingle. The sauce may be thick, depending on the type of lentils you used. If so, use the pasta cooking water to thin it to the desired consistency. Keep the sauce on low so it says warm while you boil the noodles.

Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta of your choice according to the package directions. Scoop out 1 cup of the pasta water to reserve it for thinning the sauce if necessary. Drain the pasta in a colander.
If your sauce looks too thick, stir in some of the pasta water just a little at a time until it reaches your desired consistency.

Serve: Mound a nest of pasta onto a plate, ladle some sauce over the top, and sprinkle with Parmesan cheese and parsley, if using.

"Very nice flavor from the roasted veggies. Definitely will make again!"

How To Cook Boneless, Skinless Chicken Thighs in the Oven

chicken thighs

Salt

Olive oil

Dijon mustard

balsamic vinegar

brown sugar

red pepper flakes

Heat the oven and season the chicken. Arrange a rack in the middle of the oven and heat to 425°F. Place the chicken in a bowl and season with salt and pepper. The most basic seasoning that this meat really needs is salt and pepper. At this point, if I&#x27;m not adding another sauce, I drizzle a little bit of olive oil over the meat too, to help it brown well in the oven.

Make a sauce (optional). Whisk all the sauce ingredients together in a medium bowl.

Toss the chicken with the sauce. Pour the sauce over the chicken and toss to combine.

Transfer the chicken to a baking dish. Place the chicken in a single layer in an 8- or 9-inch baking dish. No need to grease the dish, just lay the chicken inside.

Roast the chicken. Boneless, skinless thighs cook quickly. Roast until the chicken has an internal temperature of 165°F, about 20 minutes. If they are not ready, continue roasting and checking the temperature every 5 minutes.

Rest the chicken. Remove the baking dish from the oven, cover with aluminum foil, and let the chicken rest for 10 minutes. This will help it be more tender. Eat and enjoy!

Never fear! Making an omelette at home is not difficult. With a few basic steps and a flip of the wrist you can pull this off in minutes. Fill it with whatever you have on hand—it's a great way to use up leftovers!

How to Make an Omelette

eggs

unsalted butter

cheese,

basil, parsley,

"Thank you for giving ME a recipe of an omelette. \r\nThis is very useful"

Prep the eggs:  In a bowl, beat the eggs with a fork.

Melt the butter: In an 8-inch nonstick skillet over medium-low heat, melt the butter.

Add the eggs and cook the omelette: Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge.
Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

Fill the omelette: Place the cheese, tomatoes, and herbs in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

Fold and plate the omelette: Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate. Voila!
  

"Thanks for the great instructions! I’ve never been successful with omelettes, but I’m going to master this now!"

"I had never made on omelette before and it turned out perfect. Thanks!"

"I have not made omelettes for about 4 years so this was a welcoming refresher course on how to make them."

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

pepper

baby carrots

Swiss chard

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!"

A beautiful golden brown ham and cheese quiche that will delight the whole family.

Impossible quiche

ham, chopped

onion,

(180 grams) grated Devondale Tasty Cheese Block (500 grams)

(50 grams) self-raising flour

Salt &

(375 milliliters) milk

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6175337694001&=domain=taste

5348771529001-6175337694001

Judge not by appearance, until you try these wonderfully crisp and chewy Italian biscuits.

'Brutti ma buoni' biscuits

hazelnuts

good-quality dark chocolate, chopped

eggwhites

(110 grams) caster sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977446559001&=domain=del

5348771529001-5977446559001

This classic, savory Southern cornbread is just begging for a bowl of chili or a plate of ribs. Made with all cornmeal, straight buttermilk, and no added sugar (like it should be!) in a cast iron skillet, this cornbread is an easy dinner side dish.

Southern Cornbread

bacon drippings

cornmeal OR 1 1/2 cups cornmeal and 1/2 cup flour

baking soda

sugar (optional)

buttermilk

unsalted butter, melted

"The reason for  the sugar.... It promotes rising in meal &amp; \/or flour (in biscuits especially) where the meal \/flour could  be a lil older.. Doesn't hurt it at all.."

"I forgot to say in my first comments about how we Southerns make our cornbread, we use a cornmeal mix, which is self-rising with flour mixed in already. You take a heaping tablespoon of your reserved bacon fat and put it in your cold black cast iron pan and set it in a cold oven. Then you turn on your oven. When the bacon drippings are hot, pour some of that into your batter, stir, and pour it into the pan for that great sizzle. If you have used up all of your drippings, you can sliced some fatback \/ salt pork and fry that to render the fat; remove the crispy fatback (someone will come along and eat it). As a last resort, use a big heaping spoonful of Crisco shortening. No one I ever knew would have put sugar in their cornbread.  However, lately I have learned that a little sugar in some things promotes browning, but cornbread won't need it if you use a Southerner's cornbread baking technique."

"You asked Southern to tell about their cornbread: First, where I grew up in NC, I only ever used white cormeal (never yellow) as did my mom, grandma, and great-grandma. We used a little flour. Second: An important difference in our recipe and yours is that after baking cornbread in that cast iron pan, we show off our perfectly crisp crust by inverting it onto a plate or cutting-board to slice it. Grandma would never cut the cornbread in her beautiful cast iron pan nor would she allow it to sit crust-side down in the pan! She said it would get soggy, or maybe it would start to blacken from the residual heat- I wouldn't know as she taught me never leave it in the pan, and I haven't for 60 years!"

Preheat pan with bacon drippings: Put the bacon drippings in a 9 or 10-inch well-seasoned cast iron skillet and put the skillet into the oven. Then preheat the oven to 400°F with the skillet inside. (If you don't have an iron skillet, you can use an uncovered Dutch oven or a metal cake pan.)

Make the batter: Whisk together all the dry ingredients (cornmeal, baking soda, salt, sugar if using) in a large bowl. In another bowl, beat the egg (if using) and buttermilk until combined, then mix that into the bowl of dry ingredients. Stir in the melted butter.

Pour batter into hot skillet and bake: When the oven is hot, take out the skillet (carefully, as the handle will be hot!). Add the cornbread batter and make sure it is evenly distributed in the skillet.
Bake at 400°F for about 20 minutes, or until the edges are beginning to brown and a toothpick inserted in the center of the bread comes out clean.

Rest bread in skillet, then serve: Let the bread rest for 10 to 30 minutes in the skillet before cutting it into wedges and serving.
To store, let the cornbread cool, then remove from pan and wrap in plastic wrap or transfer to an airtight container. Store at room temp for 2 to 3 days
To avoid burning your hand because you've forgotten the pan is hot, I recommend placing a pot holder on the pan's handle while the cornbread is resting, or cooling the handle down a bit with an ice cube.

"Baking powder not baking soda makes a huge difference."

"I made cornbread for the first time here in London England  having read about it so much. We loved it and ate it with an enchilada chicken casserole. The reason for not giving it 5 stars is because I thought it a bit salty. Shopping for groceries on line because we are in partial lockdown means that I get bored cooking the same food all the time so this made a nice change."

Crispy fried catfish fillets coated in a seasoned cornmeal crust!

Fried Catfish

fillets,

milk

fine cornmeal (do not use coarsely ground cornmeal)

garlic powder

paprika

cayenne

celery seed

Oil oil

Heat oil in pan, heat warming oven: In a heavy frying pan (I prefer to use cast iron), pour enough oil to come 1/2 inch up the sides of the pan. Heat the pan on medium-high.
Heat your oven to 200°F and lay a cookie sheet inside. Place a wire rack on top of the cookie sheet.

Soak catfish in milk or buttermilk: While the oil is heating, soak the catfish in the milk or buttermilk.

Mix together cornmeal, flour, spices for dredging: Mix the cornmeal, flour and spices together. (Or you can substitute your favorite seasoning instead.) Place in a shallow dish for dredging.

Dredge fillets in flour mixture, then fry in hot oil: Let the oil reach 350°F — a good test is to flick a little of the dry breading into the oil, and if it sizzles at once, you're good to go.
Once the oil is hot, sprinkle the catfish fillets with salt and dredge them into the breading. Shake off the excess and gently lay into the hot oil.
 
Fry until golden brown, about 2-4 minutes, depending on how thick the fillet is. Use a metal spatula and gently turn the fish over and cook for another 2-4 minutes.

Cast iron heats up and stays hot, so monitor the heat as you fry; you may need to lower the heat on the burner at some point.

Keep cooked fillets warm in oven: Once the fish is ready, move it to the oven while you cook the rest of the catfish. Keeping the fried catfish warm in the oven will help keep it crispy.

When they're all done, serve at once with your favorite hot sauce, cole slaw and some hush puppies.

"I had caught two 14-inch catfish off of my dock and I had no idea whatsoever about how to cook them so I looked through a couple of recipes until I came to this one. I was skeptical about the recipe at first because I had never fried anything before and had hardly even eaten anything fried, as I have a wheat allergy, but the fish turned out to be very delicious and my whole family absolutely loved it."

"The catfish was awesome.  My family loves it."

"It was awesome, I surprised my fiance with this. he was craving catfish. He was so happy, I even made the hushpuppies and coleslaw."

"I used this recipe to fry catfish for the first time, and it was, simply put, amazing! The coating was flavorful and perfectly crispy. Looking forward to making it again!"

"I made this. I hate seafood. But this is so crispy and flavorful, I ate every bite (also caught fish that morning tho). Try it with franks red hot."

This easy lemon chicken recipe is perfect for a weeknight dinner! Not too lemony, just right. It's made with garlic, butter, lemon, thyme, and rosemary.

Lemon Chicken

chicken

teaspoons lemon zest (about zest from 2 lemons)

garlic, crushed

thyme (or 2 teaspoons dried)

rosemary (or 1/2 teaspoon dried)

Kosher salt

Lemon

Marinate chicken: Place lemon juice, lemon zest, garlic, thyme, rosemary, salt, and pepper in a large, non-reactive bowl, whisk to combine.
With the tip of a sharp knife, cut into the underside (skinless) of each chicken piece one or two times by about 1/2 an inch. (This will help the marinade penetrate.)
Place the chicken pieces in the bowl and turn to coat with the marinade. Place in the refrigerator and marinate for 1 to 2 hours.

Place chicken in baking dish, brush with butter: Preheat oven to 425°F. Remove chicken from marinade and place in a single layer in a large baking dish, skin side up. Reserve the marinade. Use a pastry brush to brush melted butter on each piece of chicken.

Bake and baste with marinade: Bake for 20 minutes and baste the chicken pieces generously with the reserved marinade. Continue baking for another 15 to 25 minutes (a total of 35 to 45 minutes), until the skins are crispy brown, and the chicken is cooked through, juices running clear (internal temperature of 165°F).
Depending on the size of the breasts, they may be ready before the thighs, so if you are cooking a mix of chicken parts, keep that in mind, you may have to take them out of the oven before the thighs.

Let rest, covered in foil, for 10 minutes before serving.

Save meat juices to serve with chicken: Pour the juices from the pan into a serving bowl. Use a tablespoon to skim the fat off the top (save the fat for cooking with later, or discard, but do not discard down the drain or it will solidify and clog your drain).
Serve the chicken with the juices on the side or a little poured over the top of the chicken.
Serve alone, or with steamed rice, buttered noodles, angel hair pasta, or mashed potatoes.

"Fantastic! Loved it! Loved it! Loved it! got a lovely crisp skin. Nice and lemony! Will definitely make this again."

"Awesome recipe, I hope you have more of these because I love it! :D"

"Tasty and lemony.  I seasoned under the skin before browning in skillet.  While baking I basted with melted butter and lemon."

https://www.simplyrecipes.com/video_src?vid=6009091186001

Switch up your burger game and make a patty melt for dinner (or lunch) this week. Layer caramelized onions, Swiss cheese, and a perfectly thin burger patty between two slices of toasted bread for the BEST HOMEMADE patty melt ever! This recipe serves two, but you can easily scale it up or down. 

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