sauteing

Pour, in this order, the olive oil, the small onion, and the garlic. Mix a little.

Gigi Hadid’s spicy vodka pasta (without the vodka)

olive oil cup

onion

garlic

tomato paste

heavy cream

salt & pepper

tbsp chili flakes

tbsp basil

cayenne pepper

pasta (farfalle)

pasta water

butter

Parmesan cheese

Add the heavy cream, and mix until it looks like in the next picture.

Seasoning. Put the all the seasons into a bowl and pour into the pan. And mix.

Pour the pasta into the pan, and the pasta water.

On top, put the parmesan cheese. And mix.

If you want, serve topped with more basil and parmesan cheese. Done!

Millie Martin's Hot Cabbage

back,

yellow onion, finely chopped

jalapeno,

orange bell pepper, finely chopped

red bell pepper, finely chopped

yellow bell pepper, finely chopped

apple cider vinegar

red pepper flakes

cabbage,

salt

black pepper

Place the fat back slices on a baking sheet and place in the oven. Bake until all the fat is rendered, 15 to 20 minutes. Set aside.

In a large pot over medium-high heat, add the onion, jalapeno, bell peppers, vinegar and red pepper flakes. Add 2 cups water, cover and cook until tender, 10 to 15 minutes.

Add the cabbage and cook until the cabbage is just wilted, about 10 minutes. Season with the salt and black pepper and pour the rendered fat from the fat back over the cabbage mixture. Stir to combine and serve.

https://www.cookingchanneltv.com/videos/millie-martins-hot-cabbage-0233569

Millie shares her secret for delectable sweet-and-sour hot cabbage.

Mince shallots. Score duck skin in a diamond pattern without cutting through to the flesh. Season with salt and pepper.

Seared duck breast with cherry-Port wine sauce

duck breast

sour cherries (pitted, fresh or frozen)

tawny Port

shallots

chicken broth

tbsp honey

orange (zest)

thyme

pepper

Heat a heavy-bottomed frying pan over medium-high heat. Add duck to pan, skin side-down, and cook until skin is browned and crisp, approx. 5 min. Reduce heat to medium, flip duck breasts, and cook until browned and cooked through, approx. 5 – 8 min.

Transfer duck to cutting board, cover with foil to keep warm, and let rest. Pour off most of the duck drippings from the frying pan, leaving enough in the pan to coat. Add shallots and sauté over medium heat until fragrant. Add broth, cherries, Port, honey, and thyme. Bring to a boil and cook until sauce reduces to a glaze, stirring often.

Remove thyme sprigs, then whisk in butter and orange zest and season with salt and pepper. Thinly slice duck breast and transfer to serving plate. Spoon sauce over duck and serve.  Enjoy!

Cook the spaghetti, according to package instructions, in salted boiling water for approx. 9 - 12 min. until al dente. Drain the water and set pasta aside.

Pasta with bacon cream sauce

spaghetti

mushrooms

onion (small)

2.5 oz smoked bacon

chicken stock

2.25 oz Parmesan (grated)

vegetable oil

Cut mushrooms into thin slices. Finely dice onion and bacon.

Sauté bacon in a large frying pan with some vegetable oil. Add onion and mushrooms and continue to sauté.

Add cream and chicken stock and cook over medium-low heat for approx. 2 - 3 min.

Toss spaghetti in the sauce. Add Parmesan, toss again, and season with salt and pepper to taste before serving.

Preheat oven to 180°C/350°F. Peel and roughly chop garlic, onions, carrots, leeks, and celery. Melt clarified butter in a heavy-bottomed, ovenproof pot and sauté vegetables for approx. 5 min. over high heat. Deglaze with some beef stock, bring to a boil, then reduce heat and continue to simmer for approx. 10 min.

Roast pork with sauerkraut and potatoes

pork legs

sauerkraut

potatoes

carrots

leeks

celery

onions (divided)

beef stock (divided)

tbsp salt

tbsp caraway seeds

tbsp pepper (ground)

wheat beer

white wine

bay leaves

tsp juniper berries

tbsp starch

water

Wash pork and pat dry. Mix vegetable oil, salt, caraway seeds, and pepper, then rub pork with mixture until coated. Place pork on top of vegetables in pot. Roast in the lower third of the oven at 180°C/350°F for approx. 60 min. Pour wheat beer over the pork and continue to roast for approx. 45 min.

For the sauerkraut, peel and finely dice onion. Melt remaining clarified butter in a large saucepan set over medium heat and sauté onions for approx. 2 min. Add sauerkraut and white wine and simmer for approx. 5 min. Add bay leaves, juniper berries, and remaining beef stock. Season with salt and pepper. Reduce heat to low, cover with a lid, and simmer for approx. 30 min.

Peel and quarter potatoes. In a large pot, bring salted water to a boil, then add potatoes. Cook for approx. 20 min., or until potatoes are knife tender. Drain and keep warm.

Remove pot from oven, take out the pork and place it onto an oven rack. Turn up the heat to 200°C/400°F and roast the pork again in the oven for approx. 10 min., or until golden brown and crispy. Remove from oven and set aside. Pass pork drippings through a sieve into a medium saucepan and let simmer over medium heat.  In a small bowl, mix starch and water to make a slurry, then add to sauce. Simmer sauce until thickened. Season with salt and pepper and serve together with pork, sauerkraut, and potatoes. Enjoy!

Think of this veggie-packed summer meal as a simplified version of ratatouille that’s enriched and made heartier with the addition of tender gnocchi. We keep the peel on the eggplant for more color, flavor, texture, and fiber, but you can peel it first if you’d rather. If you’d like an extra splash of color, use a combination of yellow, orange, and red grape tomatoes. A bit of crushed red pepper perks up the flavor with a little zing without adding any real heat; feel free to increase the amount if you prefer a little fire.

One-Skillet Gnocchi with Eggplant and Tomatoes

tsp Olive oil

cup(s), chopped Uncooked onion(s)

clove(s) Garlic clove(s) minced

Eggplant(s)

tomatoes

0.25 tsp Crushed red pepper flakes

oz Potato gnocchi

Basil

mozzarella cheese

Image of One-Skillet Gnocchi with Eggplant and Tomatoes

Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring frequently, 5 minutes. Add the eggplant; cover and cook, stirring a few times, 5 minutes. Stir in the tomatoes, salt, and pepper flakes. Add ½ cup water and gnocchi. Cover and cook until gnocchi is tender, stirring a few times, about 5 minutes.

Gently stir in the basil. Sprinkle the cheese evenly over the gnocchi mixture. Remove the pan from the heat; cover and let stand until cheese melts, about 3 minutes.

Warm, satisfying and full of vegetables, this slow cooker chowder is simple to start and virtually cooks itself. After you quickly saute the onion, you sprinkle them with flour. This spreads the flour in a thin layer allowing it to be easily incorporated into the dish without clumping. That flour with slowly thicken the chowder while it cooks. The reserved bag of shrimp shells add more delicious shrimp flavor to the dish and the cheesecloth bag help you remove them fully and quickly. If you like, add 3 cups frozen corn kernels to the soup when you add the chicken broth. This chowder is a great weekday dinner if you set it up to cook in the morning.

Shrimp chowder with dill

shrimp

tsp Canola oil

Uncooked onion(s) chopped

Tbsp All-purpose flour

14.5 oz Canned diced tomatoes fire-roasted variety

Uncooked potato(es) Yukon Golds, peeled and diced

rib(s), medium Uncooked celery

Black pepper

0.5 cup(s) Fat-free half-and-half

turkey bacon

Tbsp Dill fresh, chopped

Put the shrimp shells on a square of cheesecloth. Gather the ends of the cloth and tie them together with a length of kitchen twine. Refrigerate the shrimp and set the shells aside.

Heat the oil in a large nonstick skillet over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle the flour over the onion and cook, stirring constantly, 2 minutes longer.

Transfer the onion to a 5- or 6-quart slow cooker. Add the package of shrimp shells, the tomatoes, potatoes, celery, pepper, and broth. Cover and cook until the vegetables are fork-tender, 4 – 5 hours on high or 8 – 10 hours on low.

About 20 minutes before the cooking time is up, remove and discard the shrimp shell package and stir in the shrimp. Cover and cook on high until the shrimp are just opaque in the center, about 15 minutes. Stir in the half-and-half and cook 5 minutes longer.

Ladle the chowder evenly into 6 bowls and sprinkle evenly with the turkey bacon and dill. Yields about 2 cups per serving.

Cooking Channel serves up this Caramelized Pears recipe from Chuck Hughes plus many other recipes at CookingChannelTV.com

Caramelized Pears

brown sugar

bourbon, optional

ice cream

graham crackers, crumbled

Caramelized Pears : Recipes : Cooking Channel

A simple and elegant dessert, Chuck Hughes' caramelized pears are sure to please any crowd.

Heat a large saute pan over medium heat. Melt the butter, and then add the pears, cut-side down, cooking until they are slightly golden brown, about 5 minutes. Add the brown sugar and continue cooking until caramelized, another 5 minutes. Add the bourbon, if using, and continue cooking for 5 more minutes.

Divide the pears among 4 plates, garnish with a scoop of ice cream, a drizzle of the caramel sauce and crumbled graham crackers.

https://www.cookingchanneltv.com/videos/bourbon-caramelized-pears-0192252

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

Bourbon-Caramelized Pears : Videos : Cooking Channel

We’ve updated this classic pasta dish with a simple one-pot preparation and a welcome dose of lemon. Orecchiette is an underused short pasta that’s named for its resemblance to the shape of a small ear. Cooking the pasta in chicken broth adds savory depth—you will taste the difference in every bite. Grape tomatoes are optional, but they do add a wonderful burst of color and fresh flavor to this dish. You can cook them with the sausage to soften them a little, if you like. For a milder meal, feel free to omit the red pepper flakes and use regular mild Italian turkey sausage.

Lemony one-pan orecchiette with sausage and Broccolini

spray(s) Cooking spray

turkey

Uncooked onion(s) diced

0.5 tsp Table salt

0.125 tsp Crushed red pepper flakes

oz Uncooked orecchiette pasta

cup(s), chopped Uncooked baby broccoli chopped or regular broccoli florets

0.25 cup(s) Grated Parmesan cheese divided

Tbsp Fresh lemon juice

Lemon

cup(s) Grape tomatoes halved (optional)

0.333 cup(s) Basil fresh, chopped

Image of Lemony one-pan orecchiette with sausage and Broccolini

Coat a large nonstick soup pot with cooking spray; heat over medium high heat. Add sausage and cook, stirring often and breaking apart sausage with a wooden spoon, until well-browned, 8 minutes; remove sausage to a bowl.

Add onion and salt; cook, stirring often, until onion is softened, 5-8 minutes. Add garlic and hot pepper flakes; cook, stirring, 1 minute.  Add broth; bring to a boil over high heat. Add pasta; cook, stirring frequently, 8 minutes. Add broccolini; cook, stirring occasionally, until pasta is al dente, about 4 minutes more.

Stir in cooked sausage, 3 Tbsp Parmesan, lemon zest, and lemon juice; garnish with tomatoes, basil, and remaining 1 Tbsp Parmesan.

Heavenly Sauteed String Beans with Garlic

beans,

olive oil

Bring a large stockpot of water to a boil. Cook the string beans for 2 minutes, then drain and set aside.

Heat a large high-sided skillet over medium heat. Add the olive oil, 2 tablespoons of the garlic and the string beans and stir. Add the salt and pepper and mix again, then add the remaining 1 tablespoon garlic and stir to make sure the string beans are coated. Cook until tender, 5 minutes, and then serve.

Absolutely delicious - nice crunch, flavor and well seasoned. Thank you.

Very yummy.  Love the texture of the green beans after being parboiled then sauteed.  They still have so much flavor and crunch

Juicy chicken thighs are perfectly enhanced by the tangy salty sauce made with the lemon and capers. The quick sear on the flour-coated thighs creates a nice crust to add texture to this dish. The steamed green beans add crunch to recipe and pair perfectly with the chicken. All you need to complete this delicious dish is some steamed rice to soak up the delicious sauce from the chicken, lemon and capers. This family-friendly recipe is easy to prepare and ready in just 30 minutes. Try the lemon and caper sauce with a salmon fillet or sauteed shrimp for a versatile twist.

Sautéed chicken thighs with lemon & capers

0.25 cup(s) All-purpose flour

1.25 pound(s) Uncooked boneless skinless chicken thigh(s) about 8 thighs

Capers

cup(s) Uncooked string beans

Image of Sautéed chicken thighs with lemon & capers

Coat a 12-inch nonstick skillet with cooking spray; set over medium-high heat. 

In a small bowl, combine flour with pepper; sprinkle over chicken. Brown chicken in a single layer in prepared skillet until golden on bottom, about 6 minutes; flip and brown on second side, about 4 minutes more. Remove chicken from skillet; set aside. (If necessary, brown chicken in two batches.)

Pour broth into skillet and scrape up any browned bits with a wooden spoon. Return chicken to skillet, cover and reduce heat to low; simmer until heated through, about 3 minutes. Stir in lemon juice and capers; heat for 30 seconds.

Yields 2 chicken thighs, 3/4 cup string beans and about 1 1/2 tablespoons sauce per serving.

Toasted pita flatbread offers a great way to pile on veggies and start your day off in a produce-packed way. A quick stint under the broiler crisps the pita so that it holds up well under the vegetables, which get lightly wilted in a skillet. A little feta cheese provides richness, and a fried egg provides protein. You can easily scale the recipe up to serve two or more people; just use larger skillets to cook a greater volume of vegetables and more eggs.

Veggie-Loaded Breakfast Flatbread

Whole wheat pita(s)

egg(s) Egg(s)

salt divided

cup(s) Fresh baby spinach

cup(s) Uncooked zucchini ribbons

Tbsp Crumbled feta cheese

Image of Veggie-Loaded Breakfast Flatbread

Preheat the broiler to High. Broil the pita until crisp, 1 to 2 minutes on each side.

Meanwhile, coat a small nonstick skillet with cooking spray. Heat the pan over medium heat. Crack the egg into the pan; sprinkle with a pinch each of salt and pepper. Cook until desired degree of doneness, 3 to 4 minutes.

While the egg cooks, coat a medium nonstick skillet with cooking spray. Heat the pan over medium-high heat. Add the spinach, zucchini, tomatoes, and remaining pinch each of salt and pepper; cook, tossing frequently with tongs, until just wilted, 1 to 2 minutes. Arrange the spinach mixture on the pita; sprinkle with feta and top with the egg.

Who knew that canned pumpkin was the key to your best pot of chili? It thickens the broth and boosts the flavor in an unexpected way, lending richness and amping up the umami. If you have family members who aren’t so fond of pumpkin, don’t worry; they won’t detect the flavor at all but will appreciate the texture and depth it provides. We prefer fire-roasted diced tomatoes here, but if you can’t find them, use regular diced tomatoes and bump up the smoked paprika by another one-fourth teaspoon.

Pumpkin-Turkey Chili

Tbsp Olive oil

Poblano chile

pound(s) Uncooked 99% fat-free ground turkey breast

cup(s) No-salt-added chicken stock

Tbsp Chili powder

tsp Ground cumin

tsp Smoked paprika

oz Canned diced tomatoes fire-roasted, undrained

oz Canned kidney beans

oz Canned pumpkin puree

0.5 cup(s) Plain fat free Greek yogurt

0.5 cup(s) Uncooked scallion(s) thinly sliced

item(s), medium Avocado diced

Image of Pumpkin-Turkey Chili

Heat the oil in a Dutch oven over medium-high heat. Add the onion and poblano; sauté 5 minutes. Add the garlic; sauté 1 minute. Add the turkey; cook until the turkey is no longer pink, stirring to crumble, 3 to 4 minutes. Stir in the chicken stock, chili powder, cumin, paprika, salt, tomatoes, beans, and pumpkin. Bring to a boil; partially cover, reduce the heat, and simmer for 20 minutes. Ladle the chili into bowls; top evenly with the yogurt, scallions, and avocado.

A flavorful weeknight soup for when you need something light, but still filling. Adapt the ingredients to fit the season and what you have on hand.

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