everyday meals

Transport your guests to the sunny south of France with this flavorful sauce redolent of garlic, herbs, tomatoes, and white wine. Ladle it over grilled or sautéed fish, chicken, or vegetables, or try it with succulent slices of roast lamb.

Sauce Provençal

olive oil

shallots

garlic,

Herbes de Provence

dry white wine

ounces Jus de Poulet Lié Gold® (or Demi-Glace de Veau Gold®, Demi-Glace Gold® or Veggie-Glace Gold®)

water

medium tomato, peeled, seeded and chopped (about 1/2 cup)

chervil

parsley

Salt and black pepper

Heat the olive oil in a saucepan over medium heat. &amp;nbsp;Add the shallots, garlic and Herbes de Provence to the pan and sauté for 1 to 2 minutes or until the shallots are translucent.

Add the wine, bring the mixture to a boil, and cook until the wine is reduced to 2 tablespoons.

Add the&amp;nbsp;Jus de Poulet Lié Gold®and water and whisk until the&amp;nbsp;Jus de Poulet Lié Gold®&amp;nbsp;is&amp;nbsp;dissolved. Bring the mixture to simmer and add the tomatoes, chervil, and parsley.&amp;nbsp; Simmer for 1-2 minutes and season with salt and pepper to taste.

Succulent, golden brown roast chicken in a sauce brimming with the flavors of the south of France: garlic, white wine, tomatoes, olives, mushrooms, fennel, and basil. Serve it with crisp roast potatoes and a bountiful green salad dressed with a light vinaigrette.

Roast Chicken Provençal

chicken

tablespoons Graisse de Canard Gold® or olive oil

Herbs of Provence

onion,

mushrooms

fennel

teaspoons Glace de Poulet Gold® dissolved in 1 cup hot water

plum tomatoes,

olives

basil,

Preheat the oven to 450 degrees. Remove the packet of giblets from the cavity of the chicken and save for another use, if you like. Pull away any loose fat from around the opening. Rinse the chicken inside and out, and pat dry with paper towels.

Sprinkle the inside of the bird with salt and pepper. Rub the outside of the chicken with the&amp;nbsp;Graisse de Canard Gold®, and sprinkle with the Herbs of Provence and more salt and pepper.

Put the chicken, breast side up, on a rack over a roasting pan. Roast for 15 minutes. Reduce the heat to 375 degrees and continue roasting for about 45 minutes for a total of about an hour.&amp;nbsp; The chicken is done when the leg wiggles freely in its joint and the juices run clear from the thigh when you pierce it with a fork. A thermometer inserted into the lower, meaty part of the thigh should register 170 degrees.

Set the chicken on a cutting board, breast side down, and tent it with foil to keep it warm while you make the sauce.

Remove the rack from the roasting pan. Tilt the pan, spoon off all but about a tablespoon of the fat, and place the pan on a burner over medium heat.&amp;nbsp; Add the onion and sauté until is is just tender, about 3 minutes.&amp;nbsp; Add the garlic and sauté for another minute.&amp;nbsp; Add the mushrooms and fennel and sauté until they have softened, 4-5 minutes more.

Pour the wine into the pan and cook until the wine had reduced by half, to about 4 tablespoons.&amp;nbsp; Add the diluted&amp;nbsp;Glace de Poulet Gold®&amp;nbsp;and bring the liquid to a simmer.&amp;nbsp; Add the tomatoes and olives and simmer until the sauce is slightly thickened, about 3 minutes.

Add the basil and season to taste with salt and pepper.&amp;nbsp; Carve the chicken and serve it with the sauce spooned over the top, sprinkled with more chopped basil.

Marinated in soy sauce and lime juice with ginger, garlic, and spices, chicken breasts are ready for a quick grill. You&#39;ll simmer the marinade with our Glace de Poulet Gold and add a little sesame oil and cilantro to make the perfect sauce.

Grilled Chicken with Asian Lime Ginger Sauce

lime

lime juice

soy sauce

ginger

five-spice powder

chicken breasts

Vegetable oil

sesame oil

cilantro,

black pepper

Whisk together the first seven ingredients in a small bowl to make the marinade.&amp;nbsp; Place the chicken breasts in a large resealable plastic bag or a shallow glass dish and pour the marinade over them.&amp;nbsp; Reseal the bag (or cover the dish) and refrigerate for about an hour, turning the bag (or the chicken) over a couple of times.&amp;nbsp; While the chicken is marinating, preheat the grill.

Remove the chicken from the marinade and pat it dry.&amp;nbsp; Transfer the marinade to a saucepan and whisk in the diluted&amp;nbsp;Glace de Poulet Gold®.&amp;nbsp; Bring the mixture to a rapid simmer and cook until it thickens to the desired consistency, 10-15 minutes.

Meanwhile, brush the chicken lightly with vegetable oil and grill it until cooked through, turning once, 3-5 minutes per side.

Finish the sauce by stirring in the sesame oil and cilantro and adding ground pepper to taste.

Serve the chicken sliced with the sauce spooned over the top.&amp;nbsp; Garnish with additional cilantro.

Mushrooms, tomatoes, and red wine make a savory, chunky sauce for braised chicken in this classic dish. Serve it with a side of roasted garlic mashed potatoes for a hearty dinner.

Slow-Cooked Hunter-Style Chicken

All-purpose flour

vegetable oil

onions

carrots

celery

all-purpose flour

dry red wine (preferably

ounces Glace de Poulet Gold®

Roma tomatoes

tarragon

Season the chicken with salt and pepper and coat with flour, patting off the excess.

Heat the oil in a large, heavy pan over medium heat. &amp;nbsp; Add the chicken to the pan and brown it lightly on all sides, 8 to 10 minutes. Remove the chicken from the pan and transfer it to a 6- to 8-quart slow cooker. Discard all but 1 tablespoon of oil from the pan.

Lower the heat to medium-low, and add the garlic, onion, carrots, and celery to the pan; cook for 2 to 3 minutes, stirring frequently. Stir in the 6 tablespoons of all-purpose flour. &amp;nbsp;Stir in the wine and&amp;nbsp;Glace de Poulet Gold®&amp;nbsp;and bring the mixture to a simmer, stirring until the glace is dissolved.

Pour the wine/vegetable mixture over the chicken in the slow cooker. Add the mushrooms, tomatoes and their juices, and Herbes de Provence; stir to mix.

Cover and cook on high for 3 to 4 hours or on low for 6 to 7 hours.

Transfer the chicken to a serving platter. Stir the tarragon into the sauce remaining in the slow cooker, and season it to taste with salt and pepper. Pour the sauce over chicken to serve.

This homemade lasagna is an Italian classic turned American favorite that&#39;s sure to be an instant addition to your recipe book. With a made-from-scratch meat sauce that&#39;s spruced up with McCormick® Herbs &amp;amp; Spices, our hearty lasagna recipe is packed full of rich, robust flavor. As with most lasagna dishes, this one includes a trio of cheeses — ricotta, mozzarella and Parmesan — for gooey goodness that&#39;ll have you coming back for more. Plus, no-boil noodles allow for easier preparation that&#39;s ideal for busy weeknights or when cooking a feast. To make it a complete meal, serve this meat lasagna with crusty Garlic Bread and a simple side salad of mixed greens, tomatoes and cucumbers. 

Homemade Lasagna

beef

yellow onion, chopped

McCormick® Parsley Flakes

McCormick® Basil Leaves

McCormick® Oregano Leaves

McCormick® Garlic Powder

sugar

salt

McCormick® Crushed Red Pepper

(28 ounces each) crushed tomatoes

(14 1/2 ounces) petite diced tomatoes

tomato paste

Parmesan cheese

container (32 ounces) ricotta cheese

mozzarella cheese, divided

Parmesan cheese, divided

eggs, lightly beaten

McCormick® Coarse Ground Black Pepper

(8 ounces) no-boil lasagna noodles

step 1

Preheat oven to 375°F. For the Meat Sauce, brown beef in large skillet. Remove meat from skillet and drain; set aside. Heat oil in same skillet on medium heat. Add onion, parsley, basil leaves, garlic powder, sugar, salt and red pepper flakes; cook and stir 5 to 10 minutes until onions are softened.

step 2

Return beef to skillet and stir in crushed tomatoes, diced tomatoes and tomato paste. Bring to boil. Reduce heat to medium-low; simmer 20 minutes. Remove from heat. Stir Parmesan cheese into sauce. Set aside.

step 3

Meanwhile, for the Lasagna, mix ricotta, 1 1/2 cups of the mozzarella, 1/4 cup of the Parmesan cheese, eggs, parsley, basil leaves, garlic powder, salt and pepper in a large bowl.

step 4

Spread 1 1/2 cups of the sauce in bottom of 13x9-inch baking dish. Top with 1/4 of the lasagna noodles. Spread 1/3 of the cheese mixture over noodles. Top with 1 1/2 cups of sauce. Repeat layers two more times, ending with a layer of pasta and remaining sauce. Spray one side of a large sheet of foil with no stick cooking spray. Cover lasagna with foil, sprayed-side down.

step 5

Bake 35 minutes. Remove foil. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Increase oven temperature to 475°F. Bake 15 minutes longer, or until cheese is lightly browned. Let stand 15 minutes before serving.

https://www.youtube.com/embed/roASgB_PfAg

This one-pan baked rosemary chicken recipe is a winner in our book and is sure to be one in your recipe rotation — especially when it comes to budget-friendly meals! Seasoned with a blend of McCormick® paprika, rosemary, sea salt, pepper, and garlic powder, these baked chicken thighs with potatoes are an instant classic. With such great versatility and a juicy finish every time, we love to incorporate chicken thighs into a medley of recipes — and this one is ready in just about an hour! Simply toss everything together and bake until golden, occasionally turning the potatoes over for even baking.

Rosemary Chicken Recipe

McCormick® Paprika

McCormick® Whole Rosemary Leaves

McCormick® Sea Salt Grinder

bone-in chicken thighs, skin removed (about 2 pounds)

red potatoes, halved

Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)

Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.

Treat your family and friends—and yourself—to rich, comforting Cheeseburger Casserole. This dish combines seasoned ground beef, cooked macaroni and melty cheese, for a comforting classic. Wondering what Cheeseburger Casserole is? It&#39;s a homemade twist on nostalgic boxed hamburger mix-ins, delivering nutritious and savory satisfaction. This recipe features the beloved basics: ground beef, pasta, and cheese, to create a hearty, warm meal for dinner. Be sure to save some for a delicious lunch the next day!

Cheeseburger Casserole

white bread

butter, melted

chicken broth

(15 ounces) tomato sauce

(12 ounces) elbow macaroni (about 3 cups)

(8 ounces) shredded mild Cheddar or Monterey Jack Cheese

chopped pickles (optional)

McCormick® Pure Ground Black Pepper

French's® Classic Yellow Mustard

Preheat oven to 400°F. Spray 13x9-inch baking dish with no stick cooking spray; set aside. Place bread slices in food processor and pulse until coarsely crumbled (should yield about 1 1/4 cups). Melt butter in large nonstick skillet on medium-high heat. Add breadcrumbs; cook and stir until lightly browned, about 6 minutes. Remove from skillet; set aside. Carefully wipe out pan.

Place ground beef, onion and garlic powder in same skillet. Cook, crumbling beef, on medium-high heat 5 to 7 until beef is browned and onions are softened. Stir in broth, tomato sauce, macaroni, salt and pepper. Bring to boil. Cover and reduce heat to low. Simmer 8 to 10 minutes or until macaroni is tender, stirring occasionally. Stir in mustard, cheese and pickles (if using) just until well blended. Spoon into prepared baking dish. Sprinkle breadcrumbs evenly over top.

Bake 15 to 20 minutes or until topping is browned and mixture is bubbly. Let stand 5 to 10 minutes before serving.

What do you get when you combine two foodie favorites - pizza and tacos? Taco Pizza! Top a simple homemade crust with taco-seasoned ground beef, salsa and extra cheese for crave-worthy (and easy) meal.

Taco Pizza

bread flour

yeast

McCormick® 30% Less Sodium Mild Taco Seasoning Mix

salsa

Mexican cheese blend {shredded Cheddar cheese}

lettuce

tomato

For the Crust, whisk water and olive oil in liquid measuring cup. Place flour, yeast and salt in food processor; pulse until well blended. With machine running, gradually add water mixture just until mixed and no dry flour remains in bowl, about 30 seconds. Process 1 minute longer until dough forms a ball.

Transfer dough to lightly floured surface. Knead by hand about 30 seconds until dough is smooth, shaping into a ball. Transfer to a lightly greased bowl. Spray dough lightly with no stick cooking spray. Cover with plastic wrap. Place bowl in warm, draft-free place and allow dough to rise about 1 1/2 hours until puffy. Transfer to lightly greased sheet pan. Press and stretch dough into a rectangle about 15-inches long by 10-inches wide. Cover with plastic wrap. Place baking sheet in warm, draft-free place and allow dough to rise about 45 minutes longer.

Meanwhile, for the taco meat, brown ground beef in large skillet on medium-high heat. Drain fat. Stir in Seasoning Mix, salsa and water. Bring to boil. Reduce heat to low; simmer 5 minutes, stirring occasionally.

Preheat oven to 450°F. Gently stretch dough towards corners of sheet pan to return to original size before adding pizza toppings. Spoon meat mixture evenly over crust. Sprinkle with cheese.

Bake 15 to 20 minutes or until cheese is melted and crust is lightly browned. Top with shredded lettuce and chopped tomato. Add additional toppings as desired, such as sliced jalapenos and sour cream. Test Kitchen Tip: For easier prep, make pizza using a prepared 12-inch crust. Top crust as directed, and reduce bake time to 12 to 15 minutes or until cheese is melted.

When it comes to simple, flavorful comfort food, chili mac is it. Prepped in one pan with the hearty taste of McCormick® Chili Seasoning Mix, this family-friendly mash-up of chili and macaroni and cheese makes getting a hearty meal on the table - any night of the week - easy.

Chili Mac Recipe

green bell pepper

onion

McCormick® Chili Seasoning Mix

(14 1/2 ounces) diced tomatoes, undrained

(14 ounces) beef broth

elbow macaroni

Cheddar cheese

Cook ground beef, bell pepper, and onion in a large skillet on medium-high heat for 4 to 5 minutes or until beef is browned. Add Seasoning Mix and stir until well mixed.

Stir in tomatoes, beef broth, and tomato paste. Bring to a boil. Stir in macaroni. Reduce heat to medium; cover and cook for 10 minutes or until pasta is tender.

Sprinkle with cheese, cover, and let stand for 5 minutes or until cheese is melted.

Top 9 everyday meals recipes from across the web

The most viewed everyday meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sauce Provençal

Roast Chicken Provençal

Grilled Chicken with Asian Lime Gin...

Slow-Cooked Hunter-Style Chicken

Homemade Lasagna

Rosemary Chicken Recipe

Cheeseburger Casserole

Taco Pizza

Chili Mac Recipe

Top 9 everyday meals recipes from across the web

The most viewed everyday meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sauce Provençal

Roast Chicken Provençal

Grilled Chicken with Asian Lime Gin...

Slow-Cooked Hunter-Style Chicken

Homemade Lasagna

Rosemary Chicken Recipe

Cheeseburger Casserole

Taco Pizza

Chili Mac Recipe

The most viewed everyday meals recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine