quick and easy

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

Grilled Corn on the Cob

corn,

Butter (or an herb butter)

Easy Grilled Salmon

salmon

Extra virgin olive oil

soy sauce (use gluten-free soy sauce if cooking gluten-free)

garlic cloves,

ginger root, grated

garlic,

brown sugar

mirin (sweet Japanese rice rice vinegar

garlic

ginger

green onions

vegetable oil

chili pepper flakes

sake

mirin

red chili pepper flakes

white sugar

Try this Quick Egg &amp; Potato Scramble for your next brunch get-together! Given the complexity of flavors in our egg and potato scramble (hello, onions and jalapeño!), it's hard to believe how quick it is to make.

Quick Egg &amp; Potato Scramble

ORE-IDA Potatoes O’Brien

onions

jalapeño pepper, finely chopped

eggs

pepper

Melt butter in large nonstick skillet on medium heat. Add potatoes, onions and jalapeño peppers; cook 7 to 8 min. or until onions are tender and potatoes are golden brown, stirring frequently.

Beat eggs and black pepper in small bowl; add to skillet. Cook 3 min. or until eggs are set, stirring occasionally.

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chicory

olive oil

garlic cloves, finely chopped

red-pepper flakes

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feta

Kosher salt, freshly ground pepper

Palmful of chopped tender herbs (such as tarragon and/or chives)

flatbreads

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(240 ml) vegetable oil

(135 g) garlic cloves, sliced paper thin

(800 g)

Kosher salt

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all-purpose flour

Tbsp. sugar

thyme leaves

kosher salt

tsp. black pepper

Parmesan,

milk

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

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lb. thick-cut bacon (about 16 slices)

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Tbsp. (or more) extra-virgin olive oil

chorizo,

butternut

onion,

Lime wedges and cilantro leaves

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plantains,

½ red onion, thinly sliced

(60 mL) white vinegar 2 tablespoons (30 mL)

Extra-virgin olive oil

¼ teaspoon (1 mL) sea salt

(1 mL) freshly cracked pepper

(30 mL) vegetable oil

avocado, pitted, peeled, and sliced

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chili paste (sambal oelek)

rice vinegar

honey

labneh (Lebanese strained yogurt) or plain Greek yogurt

tortillas

scallions (for serving)

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cayenne pepper

unsalted butter

Tbsp. cream cheese

American cheese

Martin's Potato Bread or other white bread

Unsalted butter (for pan)

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baking powder

yellow cornmeal

sugar

lemon zest

blueberries

This easy stovetop Chicken Tikka Masala tastes just like your favorite Indian take-out and is ready in under an hour. Leftovers are even better the next day! 

Chicken Tikka Masala

chicken breasts, thighs, or a mix

plain whole milk yogurt

garlic, minced

cumin

paprika

salt

canola oil, divided

coriander

garam masala

turmeric

black pepper

(14-ounce) can crushed fire-roasted tomatoes (regular crushed tomatoes work, too)

rice,

"Wow. I never go through the effort to leave comments on recipes I try — but this was absolutely exceptional. I made two modifications — because of the current era of grocery pickup. I used Greek yogurt in the marinade, which I left overnight, (and then mixed the onion in the excess marinade before cooking them) and used cashew cream instead of heavy cream. Will be making again. I think this may be my new favorite dish"

"Have not tried yet, but I wanted to know if homemade yogurt with whole milk would be ok? Also, can you reuse the yogurt from the marinade for the second part of the recipe, or would it be too spicy - not suitable? Thanks!"

Prepare the chicken: Trim chicken thighs of any extra fat. Chop into bite-sized pieces about 1/2 to 1-inch wide. Place the chicken thigh pieces to a medium bowl.
Add the yogurt, ginger, garlic, cumin, paprika and salt. Using your hands, combine the chicken with the spices until the chicken is evenly coated.

Marinate the chicken: Cover the bowl with plastic wrap and let the chicken marinate in the fridge for at least 45 minutes or as long as overnight. (Marinating for 4 to 6 hours is perfect.)

Cook the chicken: In a large skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the chicken thigh pieces and cook for about 6 to 7 minutes, until they’re cooked through. Transfer to a plate and set aside.

Toast the spices: Wipe down the pan you used to cook the chicken. Heat remaining canola oil over medium heat. Add the onions and cook for 5 minutes, until softened, stirring often.
Add the grated ginger, minced garlic, coriander, paprika, garam masala, turmeric, black pepper, salt, and cayenne. Let the spices cook until fragrant, about 30 seconds to a minute.

Make the sauce: Add the crushed tomatoes to the pan with the spices and let everything cook for 4 minutes, stirring often. Add the yogurt and stir to combine.

Simmer the sauce: Reduce the heat to medium-low and let the sauce simmer for another 4 minutes. Add the chicken pieces to the pan and coat with sauce.

Serve: Serve over cooked basmati rice and garnish with cilantro.

"This is my favorite recipe, I’m no chef by any means and this is amazing every time. I tend to let it simmer even longer because my girlfriend loves the thick sauce. I make 2 batches of this recipe, one for chicken for me, and one with tofu for her!"

"Thank you for this recipe, i enjoy making this dish, me and mom like it alot"

"Phenomenal! I followed the recipe as written other than subbing avocado oil for canola oil. Dare I say this recipe is even better than some versions I’ve had in a restaurant? I used 1\/2 teaspoon of cayenne pepper and loved the heat to the dish. Simple Recipes continues to be my go-to site!"

https://www.simplyrecipes.com/video_src?vid=6108764554001

Over the years, Cake Pan Cake has been one of King Arthur's most requested recipes. And now we're proud to name this our 225th Anniversary Recipe of the Centuries. Dark, moist, delicious, and CHOCOLATE, this is truly a cake for all reasons, all seasons — and for bakers (and their family and friends) everywhere.

King Arthur's Original Cake Pan Cake

(177 grams) King Arthur Unbleached All-Purpose Flour

(198 grams) sugar

(21 grams) unsweetened cocoa Dutch-process or natural

espresso powder

baking soda

vanilla extract

(14 grams) vinegar cider

(67 grams) vegetable oil

(227 grams) cold water

(255 grams) semisweet chocolate chips

(113 grams) half-and-half

These muffins are a clone of "The Famous Jordan Marsh Blueberry Muffins" — which were indeed famous up until the mid-1990s, when Jordan's, one of Boston's two iconic department stores (Filene's being the other) was absorbed by Macy's and effectively disappeared.
These overstuffed muffins, with their signature sugary crown, were served in the Jordan Marsh dining room on the top floor of the store, where dedicated shoppers went to rest and compare purchases while sipping tea and enjoying a muffin — blueberry, of course.

Famous Department Store Blueberry Muffins

(113 grams) butter

(241 grams) King Arthur Unbleached All-Purpose Flour

(113 grams) milk

(50 grams) sugar

Diabetes FoodHub

rosemary 1 tsp 1 tsp

oregano (dried) 1 tsp 1 tsp

thyme 1/2 tsp 1/2 tsp

garlic powder 1/2 tsp 1/2 tsp

chili powder 1/2 tsp 1/2 tsp

black pepper 1/4 tsp 1/4 tsp

olive oil 1 tbsp 1 tbsp

pork loin boneless chops (about 1/2-inch thick) 1 1/2 lbs 680 g

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6.5-ounce jar marinated artichoke hearts, drained, marinade reserved, large pieces halved

feta cheese spread feta cheese

tomatoes

olives

oregano

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apples

lemon

eggs, beaten

cinnamon

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2 (28- to 32-oz) cans whole tomatoes

large onion, coarsely chopped (2 1/4 cups)

jalapeño chile including seeds

finely chopped peeled fresh ginger

chicken broth (18 fl oz)

sugar,

salt,

Cobblers are an easy dessert to fix when company is coming over or when you need to bring something to a potluck. This recipe has a classic peach cobbler taste. Adding the peach drink amps up the peach flavor. Once baked, it has a crispy top but the inside is creamy and gooey bursting with peaches.

Peachy Peach Cobbler

can(s) peach pieces in light syrup, drain and save syrup (29 oz each)

c Bisquick (original)

c milk

c peach drink (I used Minute Maid peach)

c sugar

Tbsp corn starch

Tbsp peach drink (Minute Maid peach)

Texas Chili Recipe! This Texas style chili is bursting with meat and spice, and only takes 20 minutes to come together.  This is the ideal chili to have on a Frito Pie!! Perfect for game days or a weeknight family dinner! 

Texas Chili Recipe (Only 20 Minutes)

beef

tomato paste

tomato sauce

beef broth

tbsp chili powder

onion powder

garlic powder

tsp cumin

½ tsp black pepper

Cook the ground beef in large pot or dutch oven over medium heat, until fully cooked, no longer pink, for about 7 minutes.

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