sauteing recipes

Green Beans with Lemon and Garlic

green beans, ends trimmed

olive oil

butter

garlic cloves, minced

red pepper flakes

lemon zest

Salt and black pepper

Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

black pepper

Lentil Soup

onion

carrot

celery

salt

lentils,

tomatoes

broth

coriander

toasted cumin

grains

Shrimp Stir-Fry

jumbo shrimp,

garlic,

zucchini,

large ears of corn, kernels removed

red grape tomatoes, sliced in half lengthwise

yellow grape tomatoes, sliced in half lengthwise

basil leaves, cut in chiffonade

Parmesan shavings

lemon

Rice or pasta, for serving, optional

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

water

Salt and pepper

grits

cheddar cheese

shrimp,

bacon, chopped

lemon juice

parsley

scallions

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

Spoon grits into a serving bowl. Add shrimp mixture and mix well. Serve immediately.

Between ease of preparation, outcome and simplicity of ingredients, this recipe was a winner all-round. My family loved it. One key was to use chicken stock for the grits instead of water. I could have spiced it up quite a bit more for my own taste, but kept it mostly as-is except substituted cilantro for the parsley and added chopped ham along with the bacon.

Very good and quite easy to make.  Better than mine but if you tell anyone I will deny ever having said that!

Absolutely delicious and so easy.  The only substitution I made was chicken broth rather than water for the grits. 

Super easy and delicious. Made exact first time and it turned out good. Second time I used chicken broth for my grits and they tasted amazing!!!! Going to make again but add in some red pepper and asparagus to the shrimp. A good basic shrimp and grits recipe that can easily be tweaked to each individuals liking.

This was our first time eating shrimp and grits.  This recipe is delicious and the meal was very easy to make.  It is a very rich dish and no one was able to enjoy a second plate!  We added some extra black pepper and a dash of hot sauce to the shrimp because we thought it needed a little heat.  NYers like shrimp and grits!

This was my bf's first time eating shrimp and grits. His response? "This is so *expletive* good!" Haha. This really is a delicious recipe, the only thing I added was a dirzzle of chili oil around the grits. Be ready for a nap when you finish eating. 

Excellent recipe. Didn't have fresh parsley, so I substituted Cilantro. I think it may be better with the Cilantro. Plan to add chopped green chilies to the grits next time. 

Very good and easy too.  I dusted the shrimp with Old Bay before sautéing in the bacon fat.  How can you go wrong?  The grits were cheesy and flavorful.  I will definitely make this again.  Quick easy meal.

One of the very few recipes I followed verbatim. Nothing needs to be changed - this recipe is INCREDIBLE!  Served with Paula Deen's collard greens for a spectacular meal!<div> </div>

https://www.foodnetwork.com/videos/grits-with-shrimp-93113

Chef Bobby Flay does his take on Southern grits, with shrimp and cheese.

Grits With Shrimp

A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Israeli Spice Chicken

(1 1/2 palmfuls) sweet paprika

(1 1/2 palmfuls) ground cumin

(1/3 palmful) dried oregano

(1/3 palmful) coriander

(1/2 palmful), coarse kosher salt

boneless, skinless chicken breasts

Extra-virgin olive oil, for drizzling

pita bread,

Serving suggestions: Serve

(a couple of glugs) extra-virgin olive oil

lemon,

cumin

(3 turns around the pan) extra-virgin olive oil

(half a bundle) chopped fresh mint

flat-leaf parsley leaves (a couple of handfuls)

Kosher salt and pepper

vine ripe or small round red tomatoes

orange tomatoes

sweet onion, thinly sliced

(2 handfuls) flat-leaf parsley leaves, chopped

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.

Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

This was quite good. I would have like to have a stronger spice flavor to the chicken. I think next time, I might mix some of the rub with some oil and marinate the chicken in this in the fridge overnight and then rub it with more rub before grilling. I also made the zucchini with mint and parsley. very good side dish.

This is my new favorite spice rub. I made it originally for chicken, but I've been putting it on pretty much everything, including salmon and potatoes.  It's delicious. 

My son found the recipe, and helped me to make this dish.  It was easy to make and very
tasty!!!  

I was sifting through my 30 Minute Meals 2 book for something new to try.  This caught my eye and I am SO GLAD I tried it!   

If you skip the pita (which we didn't--I used the Hungry Girl 100 cal pita--very chewy and soft!, you have a very healthy dish.  
For the salad, I used regular tomatoes that looked good in the store (no Israeli tomatoes around here!, and I used just a small bit of fresh parsley since it's normally too strong for us.  I might try cilantro next time per some of the suggestions here.  We crammed it all into the pita and I served it with Rachael's yogurt sauce from another recipe (which is a STAPLE in our house when we make Mediterranean food!  Use the yogurt sauce from Rachael's Chicken or Lamb Patty Pockets recipe here.

We loved this dish so much!  It was quick and easy &amp; I have plenty of spice mixture on hand to make it again.  Can't say enough good things about it!

Wow was this tasty!  To save time, I just used some of the spice mixture made for the chicken in the salad dressing (instead of individually adding the ingredients).  I will DEFINITELY make this again (maybe tonight :)!

the title says it all, use fresh lemon juice

I made this tonight and it was too windy and the grill wouldn't stay lit so I broiled them and it was still amazing. I am making this again for sure. 

The spice was perfect, you could probably add more chili if you have the taste for it. This will be a regular for me!! Also, make extra of the spice mix, i sprinkled it over hummus and it tasted SO good :)

I've been making ths recipe for years, and it is definitely one of my very favorite recipes! At times, I make a huge batch of the rub, package it nicely in containers, and give it out as gifts with the recipe attached.  Thank you Rachael Ray. This recipe is  the BEST!  

This is a wonderful rub - It is delicious on pork tenderloin and on lamb chops!

Leslie

Turkey Tacos

turkey meat (light meat)

poblano pepper,

medium Vidalia onion, finely chopped

chili powder

paprika

salt and black pepper

plum tomato, chopped

chicken stock

taco shells

iceberg lettuce

Cheddar

avocado

plum tomatoes

radishes

Sour cream

Heat 2 tablespoons of the olive oil in a large nonstick skillet over medium-high heat. Add the turkey and cook, while stirring and breaking up the meat with the back of a wooden spoon, until browned, about 3 minutes. Stir in the peppers, zucchini and onions, and saute until the veggies have started to soften, about 5 minutes more. Sprinkle the meat with the chili powder, cumin and paprika and give a good seasoning of salt and pepper; cook until fragrant. Stir in the chopped tomatoes and cook until the tomatoes have broken down and are soft, about 2 minutes more. Add the chicken broth and simmer lightly until the sauce is thickened and all the vegetables are tender, about 15 minutes.

Add 1 to 2 tablespoons olive oil to a small bowl and season with a pinch of salt. Lightly brush both sides of the tortilla shells with the olive oil. Carefully place each tortilla shell over two bars of the oven rack. Bake until crisp, 8 to 10 minutes. Remove the shells with tongs after they are baked.

Serve the warm taco shells filled with the turkey veggie filling and topped with lettuce, cheese, avocado, tomatoes, radishes and sour cream.

I love this recipe! I have been making it like this since I saw the 1st show. It can be modified to you liking. I love spicy but since I was also making it for kids I toned it down a notch. I also shred the zucchini since kids like to pick out green things. Once I know they like it I tell them what is in it and you would be surprised at what they will eat next! Thanks for the great recipes Jamie!

Added a few other spices (coriander, paprika, garlic powder, onion powder, oregano) and used a half can of diced tomatoes. My husband and daughter loved it!

This recipe is great!  I did not have poblano peppers on hand, so I diced up green, orange, red bell peppers and also 1 jalapeno.  The flavors were fantastic!  I also loved the idea of toasting the tortillas in the oven...a healthy alternative to frying :) Thank you Jamie, I really like your show!

I simplified the recipe to season the turkey meat only (didn't include the vegetables in the actual meat recipe) and substituted cumin for ground coriander seeds, but the turkey meat turned out very flavorful, especially considering how quick it was to make it.

We loved the Tacos, I did add some chile flakes and a teaspoon of cayenne pepper because we like our tacos spicy.  I did not have zucchini so I used crook neck.  Not slime at all.  Will make this taco recipe from now on.

this was delicious.  and, even more the next day as a healthy "hash", underneath an over-easy egg : )  will make this again.

this was surpising so good n healthy. my husband thought that only beef would make a good tacos well he was amazed by these tacos. i add one red potatoe n salsa instead of sour cream

Pat's Famous Beef and Pork Chili

thick-cut applewood smoked bacon, cut into 1/2-inch pieces

onions,

red bell pepper, chopped

yellow bell pepper, chopped

chipotle chili powder

oregano

smoked paprika

85 percent lean ground beef

pork

beer (recommended: Budweiser)

black beans, drained and rinsed

kidney beans, drained and rinsed

can diced tomatoes, with juice

Lime wedges,

Sour cream,

Cheddar,

scallions,

Beef and Pork Chili  topped with shredded cheese and scallions

In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, stirring occasionally. Once the bacon is browned, add the garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and smoked paprika and season with salt and pepper, to taste. Cook until the vegetables are tender and seasonings are aromatic. Add the beef and break it up with a wooden spoon. Once beef is broken up and beginning to brown, add the pork. Break up with wooden spoon like the beef, and brown, until no longer pink, roughly 4 minutes. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes. Turn the heat down to low and simmer for 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions.

I absolutely love this recipe! Excellent chili every time!  The recipe is very easy to follow. I only substitute ground beef with ground turkey. I love all the Neely recipes. Miss seeing them together on television. 

Cooked meats and drained greased. Sauteed veggies too on stove top. Transferred those ingredients to crock-pot working in the other ingredient in crock-pot too. Didn't have enough red and yellow bell pepper so I added some green bell pepper. Made for chili cook-off. First place winner and last years winner ate my chili versus theirs. One of the judges told my husband I should have one. Edible chili with a kick! I was tempted to add roasted corn, but I'll try this next time. This is a keep. My hubby never eats chili but I think this recipe has changed that. Thanks Pat! Texas loves you!

The only chili I’ll ever make from now on! The squeeze of fresh lime juice at the end is the perfect finishing touch. 

This recipe is incredible! Everyone that has ever tried it loves it. And I made it for my daughters marching band Chile cook off and of course it won hands down. My daughter was so excited! Thank you for sharing this!

Best chili ever!  This has become a favorite in our house and my "go to" chili recipe. I usually make extra and freeze leftovers for later use - it freezes great too.

<div>Won 2019 23rd Annual Church Chili Contest!!</div><div><br /></div><div>Made the following mods:</div><div>2T Brown sugar</div><div>1 Pkg Sazon Goya</div><div>2T Ancho Chili Powder</div><div>2 Sweet Peppers</div><div>Score and float two Serrano peppers and pull before serving</div><div>Use 2T of smoked paprika instead of 1</div><div>Use fire roasted diced tomatoes</div>

<div><p>I literally never leave recipe reviews. However, I have to say that this was the best chili I have ever made/eaten. It is a meaty chili with just the right amount of heat and everyone in my house enjoyed it.</p><p><br /></p><p>Ingredient wise, I had to do a few substitutes because there were some things I just didn't have:</p><p>Instead of Budweiser, used Dos Equis. </p><p>Instead of canned crushed tomatoes, used fresh tomatoes "crushed" in the food processor. Instead of regular canned diced tomatoes, used Rotel (original). </p><p>Instead of chipotle chili powder, used hot Mexican chili powder and ancho chili powder. I did dial it down to two TBSP (one of each) because of some of the reviews saying the chili was too spicy. I found that two TBSP was plenty for my family's tastes. I did add a few TSP of sugar at the end to balance some of the bitterness of the tomatoes, and I added a little spicy tomato paste. I did not find it at all too soupy; you really have to let this one simmer for the 1.5 hours just as suggested. Also, I did brown my meat separately and drained it...too much fat if you don't, IMO.</p></div>

I am going to make this chili in a few hours and have 2 questions, hopefully someone will see and answer.  First, I had a request to omit the beans.  If I do that,do I need to adjust any of the liquids in the recipe?  Second - I always brown my beef and pork and drain off the fat - then add to the recipe - they dont drain the fat in this version.  Am I over-thinking this - or can I drain off the fat first?   Thanks!

Best chili Ever! I have tried dozens of chili recipes and this is hands down the best. I use B&amp;M baked Kidney beans. Yum!

I love this chili; However, I made changes by accident one day...and its even better (personal tastes); I was in store and Bison was on sale; so I used that instead of ground beef. I chose the best cut of pork I could find, &amp; I grind it together at home. This makes it better for me since I don't like most ground beef from grocers. I made it previously with ground-beef &amp; it was good, but I prefer Bison, and center cut pork..I add a little more apple-wood smoked bacon, well, a lot more, and top it off with shredded cheddar, sour cream,chopped green onion, &amp; fresh lime .  AWESOME!

https://www.foodnetwork.com/videos/pats-famous-beef-and-pork-chili-0155990

Beef, pork AND bacon: this is a meat-lover's idea of heaven!

Pat's Famous Chili

Slather biscuits in Ree Drummond's comforting, top-rated Sausage Gravy recipe from The Pioneer Woman on Food Network.

Sausage Gravy

sausage,

all-purpose flour

milk,

black pepper, more to taste

Biscuits, warmed,

SAUSAGE GRAVYRee DrummondThe Pioneer Woman/Breakfast DeliveryFood NetworkBreakfast Sausage, AllpurposeFlour, Milk, Seasoned Salt, Biscuits

With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add more little by little. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.

Cook the gravy, stirring frequently, until it thickens. (This may take a good 10 to 12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in another 1/2 cup of milk or more if needed. Taste and adjust the seasoning.

Spoon the sausage gravy over warm biscuits and serve immediately!

This is a fantastic recipe, especially in relation to the ratio of sausage:flour: milk. It makes a gravy that's not too thick or thin and never clumps. I don't add quite as much pepper but I DO add a couple of dashes of Texas Pete. It adds just a hint of tang. And tip: be sure to stir your flour all the way into the sausage and cook for a moment before you add the milk. It'll get rid of the floury taste. And when you add the milk, add one cup at a time, stirring thoroughly and waiting to thicken a little before adding more. It won't take as long for the finished product to thicken.

This is a perfect example of Sausage Gravy 101 that is easily mastered and easy to personalize. I do usually start with homemade Sage Sausage but drain off the grease and replace it with Bacon Butter (chilled leftover fat) as my Pop's Grandma from West Virginia taught him to do. Five stars because this recipe is perfect, easy to learn, versatile and pure comfort food.

This is a great recipe. Even a regular Joe like me can make it. It is simple and delicious. One hint though....these FN chefs use gas ranges...if you use an electric cooktop like me you may need to raise the heat setting from med/low to medium in order for the gravy to thicken.

Super easy.  Made as recipe indicated.  I do break the sausage into tiny, tiny bits rather than chunks (our preference).

This is a really simple and good recipe.  I used 2% milk and had no problem with it thickening.  However, I would recommend caution on the pepper.  I like pepper but the 2 teaspoons made my nose run.  I looked and most other recipes call for like 1/4 teaspoon or less. I realize this is subjective but its always easy to add more.  

I love this sausage gravy. The only thing I would recommend is a new tool I've found for breaking up any kind of ground meat when cooking. It's star shaped and makes sure you get meat in every bite! Love you Ree!

This as a good basic recipe. Something that you will get at Granny's house in the deep south. Don't add to the ingredients. That's the point. It's supposed to be simple. As far as amount of pepper. Better under than over since any eater can simply adjust. As far as milk, most of us have 2%. Easy to adjust by using less or cooking longer. Voila!

So easy and soooo yummy .  I used only 1 teaspoon of pepper though, 2 teaspoons would have been way to much, and I love pepper.

Really good recipe, will definitely be reducing the amount of pepper next time tho. 

It’s a foolproof recipe; it comes out perfect every time!

https://www.foodnetwork.com/videos/rees-sausage-gravy-0236008

Ree makes creamy, thick Sausage Gravy to pour over her biscuits.

Ree's Sausage Gravy

Butternut Squash and Italian Sausage Soup

butternut squash,

vegetable oil

onion,

sage,

marjoram

cider vinegar or lemon juice

heavy cream,

Lightly coat the squash halves with 1 teaspoon of the vegetable oil. Season the inside with salt and pepper and place cut-side down on a baking sheet lined with parchment paper. Bake until very tender, about 45 minutes. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

In a large saucepan over medium-high heat, add the remaining vegetable oil and, when hot but not smoking, add the sausage. Cook until golden brown, about 4 minutes. Add the onions and cook, stirring, until the onions wilted and starting to caramelize, about 6 minutes. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash and chicken stock, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Strain through a fine mesh strainer into a clean saucepan. Add the cider vinegar and stir to combine. Add the cream and adjust seasoning, to taste.

In a small saute pan, cook the butter over medium-high heat until it begins to turn brown around the edges. Add the whole sage leaves and cook until crisp, 1 to 2 minutes. Transfer the leaves to paper towels to drain.

Serve the soup in bowls, garnished with the crispy sage leaves.

Why on earth would you blend the sausage up with the rest of it - and then fine-strain it? I reserved the cooked sausage out, cooked the aromatics in the sausage drippings, and proceeded with the recipe. Blended it and then added the sausage back in. Lovely flavor!

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