seo january 2025

You get tender, flaky fish and a fragrant garlic butter sauce.

Baked Lemon Garlic Butter Tilapia

(1/2 stick) unsalted butter, melted

lemon juice (from 1/2 medium lemon)

garlic,

thyme

paprika

black pepper

tilapia (3

salt

parsley leaves (from 5 sprigs)

Lemon wedges,

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days.

The Kitchn

Christine Gallary

Step 1

Heat the oven to 425ºF. Stir 4 tablespoons melted unsalted butter, 1 tablespoon lemon juice, 4 finely chopped garlic cloves, 1/2 teaspoon dried thyme, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper together in a small bowl.

Step 2

Pat 1 1/2 pounds tilapia fillets dry with paper towels, then season all over with 1 1/2 teaspoons kosher salt. Place in an even layer in a 9x13-inch baking dish, they can overlap slightly if needed. Spoon the butter mixture evenly over the tilapia.

Step 3

Bake until the tilapia is just cooked through, opaque, and flakes easily, 18 to 20 minutes. Garnish with 1 tablespoon coarsely chopped fresh parsley leaves. Serve the tilapia with the sauce in the baking dish and lemon wedges.

Master this classic Chinese stir-fry in the comfort of your own home.

Pepper Steak

skirt steak or flank steak

water

oyster sauce

soy sauce

brown sugar

cornstarch

onion,

red bell pepper, thinly sliced (about 1 1/4 cups)

green bell pepper, thinly sliced (about 1 1/4 cups)

white rice,

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Vivian Chan-Tam

Cut 1 pound skirt steak crosswise into 3 to 4-inch pieces. Cut each piece across the grain into 1/2-inch thick slices. Place in a medium bowl, season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and toss to coat.

Whisk 1/2 cup water, 3 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon plus 1 1/2 teaspoons packed dark brown sugar, and 1 tablespoon cornstarch together in a small bowl until the cornstarch is suspended.

Heat 2 tablespoons of the canola oil in a wok or large frying pan over medium-high heat until shimmering. Add the steak in an even layer and cook undisturbed until browned on the bottom, 1 to 2 minutes. Flip the steak and cook until the second side is browned, about 1 minute more. Return to the bowl (the steak will not be cooked through).

Step 4

Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 thinly sliced medium yellow onion and 4 finely chopped garlic cloves. Stir-fry until the onion begins to brown, 2 to 3 minutes. Return the steak and any accumulated juices to the pan. Add 1 sliced large red bell pepper and 1 sliced large green bell pepper, and stir-fry until starting to soften, 2 to 3 minutes.

Step 5

Reduce the heat to medium. Whisk the cornstarch mixture again, then pour into the pan. Toss until combined. Cover and simmer until the sauce thickens and coats the meat and vegetables, about 2 minutes. Serve with cooked white rice.

The longer the noodles, the better the chance of a long life.

Longevity Noodles

sesame oil

sugar

white pepper

noodles

vegetable oil, divided

shiitake mushrooms, halved and thinly sliced

chives,

Substitutions: 1 1/2 ounces dried shiitake mushrooms (4 to 5) can be used in place of the fresh. Place in a heatproof bowl, add enough very hot water to cover, and let soak for a few hours until hydrated. Trim off the tough stems and thinly slice the caps before stir-frying.Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Step 1: Make the sauce:

Stir 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon water, 1 teaspoon toasted sesame oil, 1/2 teaspoon granulated sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground white pepper together in a small bowl.

Make the sauce:

Step 1: Make the noodles:

Bring a large pot of water to a boil over medium-high heat. Add 12 ounces dried yi mein or 20 ounces fresh egg noodles. Cook, stirring with chopsticks, until just loosened and hydrated for yi mein, or tender for egg noodles, 1 1/2 to 2 minutes.

Step 2: Make the noodles:

Drain well. Rinse in cold water if using fresh noodles, then drain again. For yi mein, only rinse in cold water if you’re not moving on immediately to the next step.

Step 3: Make the noodles:

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. Add 8 ounces thinly sliced fresh shiitake mushrooms, season with 1/4 teaspoon kosher salt, and stir-fry until tender and browned, about 4 minutes.

Step 4: Make the noodles:

Drizzle in 1 tablespoon of the vegetable oil. Stir in 4 ounces chopped Chinese chives and 4 minced garlic cloves, and cook until the chives are just starting to wilt, about 30 seconds.

Step 5: Make the noodles:

Add the noodles, drizzle the remaining 1 tablespoon vegetable oil around the sides of the pan, and toss until combined and the noodles are heated through, 1 to 2 minutes. Drizzle in the sauce and toss until the noodles are evenly coated, about 1 minute.

Make the noodles:

Garlic Aioli (4-Ingredients)

garlic, finely grated, minced, or pressed

Dijon mustard

mayonnaise

Kosher salt

Storage: The aioli can be refrigerated in an airtight container for up to 10 days (or only 4 days if made with homemade mayonnaise made with raw pasteurized eggs). Mix in a little lemon juice as needed if it tastes flat.

Rachel Perlmutter

Stir 5 finely grated garlic cloves, 1 tablespoon of the lemon juice, and 1/2 teaspoon Dijon mustard together in a small bowl until combined. Let sit for 15 minutes for the flavors to meld.

Whisk in 3/4 cup mayonnaise until smooth. Taste and season with kosher salt or up to 1 tablespoon more lemon juice as needed.

A vibrant mix of vegetables and tender slices of chicken all smothered in a light, flavorful gravy.

Moo Goo Gai Pan

oyster sauce, divided

cornstarch, divided

chicken

chicken broth

carrot,

ginger

white button mushrooms,

snow peas,

bamboo

Shaoxing wine

Stir 2 tablespoons of the oyster sauce, 1 tablespoon of the canola oil, 1 tablespoon of the cornstarch, and 1 tablespoon water together in a medium bowl until the cornstarch is suspended. Stir in 1 pound cut boneless, skinless chicken thighs until the chicken is evenly coated.

Whisk the remaining 3 tablespoons oyster sauce, 2 tablespoons cornstarch, 1 1/4 cups low-sodium chicken broth, and 1 tablespoon granulated sugar together in a second medium bowl until the cornstarch is suspended.

Heat 2 tablespoons of the canola oil in a wok or large (12-inch) skillet over medium-high heat until shimmering. Add the chicken in an even layer and cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the chicken and cook until the second side is browned, about 2 minutes more. Return to the bowl (the chicken may not be cooked through).

Drizzle the remaining 1 tablespoon canola oil into the pan. Add 1 peeled and thinly sliced medium carrot, 3 finely chopped garlic cloves, and 2 teaspoons peeled and finely grated ginger. Stir-fry until the garlic is starting to brown, about 1 minute.

Stir in 8 ounces sliced white button mushrooms and 4 ounces halved snow peas. Return the chicken and any accumulated juices to the pan. Add 1 drained and rinsed (8-ounce) can sliced bamboo shoots and 1 drained and rinsed (8-ounce) can sliced water chestnuts. Stir-fry until combined. Drizzle in 1 tablespoon Shaoxing wine and scrape any browned bits from the bottom of the pan.

Step 6

Reduce the heat to medium. Re-whisk the chicken broth mixture, then pour into the pan. Toss until combined. Cover and simmer, stirring occasionally, until the sauce thickens and clings to the chicken and vegetables, 3 to 4 minutes. Taste and season with kosher salt as needed. Serve with cooked white rice.

A perfectly balanced drink doesn’t exi– –

French Blonde Cocktail

grapefruit juice (from 1/2 grapefruit)

Lillet Blanc

dry gin

elderflower liqueur,

lemon bitters lemon juice

grapefruit

Place a coupe or martini glass in the refrigerator or freezer for at least 5 minutes.

Place 2 ounces grapefruit juice, 2 ounces Lillet Blanc, 1 ounce dry gin, 1/2 ounce elderflower liqueur, and 3 dashes lemon bitters in a cocktail shaker. Fill the shaker halfway with ice, seal, and shake until the outside of the shaker is very frosty, about 20 seconds.

Pour through a strainer into the glass. Garnish with 1 strip fresh grapefruit peel.

These classic Vietnamese sandwiches come together quickly with pickled carrots, daikon radish, and roasted pork. No grill needed!

Bánh Mì

carrots

white vinegar

small shallot, minced (about 1/4 cup)

garlic (about 8 cloves)

fish sauce

neutral oil,

pork shoulder, butt

Cooking spray

(9-inch) "baguette" rolls from a Vietnamese or Asian market, or 4 French or Italian sandwich rolls

mayonnaise, preferably Kewpie

pork

jalapeño,

Soy sauce

(about 9-inch long, 1/4-inch thick) cucumber spears

cilantro

Make ahead:The pork can be cooked up to 4 days ahead. Refrigerate in an airtight container. Reheat the pork in the microwave until just warmed through before assembling the sandwiches.The pickles can be made up to 2 weeks ahead and refrigerated in an airtight container.Storage: Leftover pork can be refrigerated in an airtight container for up to 4 days. Leftover pickles can be refrigerated in an airtight container for up to 1 month.

Maria Do

Step 1: Make the pickles:

Place 8 ounces peeled and grated carrots and 8 ounces peeled and grated daikon in a fine-mesh strainer set in the sink or in a bowl. Sprinkle with 1 teaspoon kosher salt, and toss and massage the salt into the vegetables with your hands. Squeeze out as much excess liquid as you can. Discard the liquid and transfer the vegetables to a 24-ounce canning jar or medium heat-proof bowl.

Step 2: Make the pickles:

Heat 2/3 cup water, 1/3 cup granulated sugar, and 1/3 cup distilled white vinegar in a small saucepan over medium-high heat until sugar is dissolved, about 2 minutes.

Step 3: Make the pickles:

Pour over the vegetables and make sure they are fully submerged in the brine. Cover and let sit at room temperature for at least 1 hour before using.

Make the pickles:

Step 1: Make the pork: 

Stir 1 minced small shallot, 1/4 cup granulated sugar, 2 tablespoons minced garlic, 2 tablespoons fish sauce, 1 tablespoon neutral oil, 1 tablespoon soy sauce, and 2 teaspoons black pepper together in a large bowl or gallon zip-top bag. Add 1 1/2 pounds sliced boneless pork shoulder and toss to coat. Cover the bowl or seal the bag. Refrigerate for at least 1 hour or up to overnight.

Step 2: Make the pork: 

Arrange an oven rack in the upper third of the oven and heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and fit a wire rack on top. Coat the rack with cooking spray. Arrange the marinated pork into a single layer on the rack (it’s okay if the rack is crowded).

Step 3: Make the pork: 

Roast until the pork is almost cooked through and registers 140ºF, about 10 minutes. Turn on the broiler and broil until the pork is charred in spots, 2 to 5 minutes per side. Let cool slightly while you toast the bread and assemble the sandwiches.

Make the pork: 

Step 1: Assemble the sandwiches: 

Reduce the oven temperature to 375ºF. Split 4 Vietnamese baguettes in half with a serrated knife. Close the bread back up, then wrap in aluminum foil. Bake until the outside is lightly crispy to the touch, 5 to 7 minutes.

Step 2: Assemble the sandwiches: 

Assemble each sandwich: Open up the bread again. Spread 1 tablespoon of the mayonnaise on the cut side of the bottom half. Spread 1 tablespoon of the pâté if desired on top of the mayonnaise. Top with about 4 jalapeño slices if desired, 1/4 cup of the pickles (drained), 1/4 of the pork slices, and a few dashes soy sauce. Top with 1 cucumber spear and 4 fresh cilantro sprigs. Close the sandwich with the top of the baguette and cut in half with the serrated knife if desired.

Assemble the sandwiches: 

Cioppino (Easy Seafood Stew)

fennel bulb,

olive oil

shallots

kosher salt, divided

red pepper flakes

tomato paste

dry white wine

fish stock (4 cups)

tomatoes

littleneck, manila clams,

mussels,

firm, skinless white fish fillets,

extra-large shrimp

Toasted or grilled sliced sourdough bread,

Make ahead: The cioppino can be made up to Step 4. Let cool, cover, and refrigerate for up to 2 days. When ready to finish, bring back to a boil. Reduce the heat to maintain a lively simmer before proceeding with Step 5.Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Remove the mussels and clams from the shells and discard the shells before storing. Reheat on the stovetop over medium-low heat.

Pick any fronds from 1 medium fennel bulb and reserve for garnish. Core and finely chop the bulb (about 1 1/2 cups).

Heat 3 tablespoons olive oil in a 5 1/2-quart or larger Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the fennel and cook until starting to soften, about 2 minutes. Stir in 2 finely chopped shallots and 1/2 teaspoon of the kosher salt, and cook until the vegetables are tender and translucent, 3 to 4 minutes more.

Stir in 6 thinly sliced garlic cloves and 1/4 teaspoon red pepper flakes, and cook until fragrant, about 1 minute. Add 2 tablespoons tomato paste and cook, stirring often, until the paste darkens in color, about 2 minutes.

Stir in 1 cup dry white wine and simmer until the wine is reduced by about half, about 2 minutes. Stir in 1 quart fish or seafood stock, 1 (28-ounce) can diced tomatoes and their juices, and the remaining 1 1/2 teaspoons kosher salt. Increase the heat to high and bring to a boil. Reduce the heat to maintain a very lively simmer and cook for 30 minutes to reduce slightly and let the flavors meld. (This is a good time to prepare the seafood.)

Stir in 1 pound mussels and 1 pound clams. Cover and cook until most of the mussels and clams begin to open, 3 to 4 minutes. Gently stir in 1 1/2 pounds cut white fish fillets and 1 pound raw shrimp, making sure they are mostly submerged in liquid. Return to a simmer.

Gently stir again to move the fish and shrimp at the top closer to the bottom. Remove the pot from the heat. Cover and let sit for 2 minutes to let the residual heat gently finish cooking the seafood (the fish and shrimp should be opaque).

Step 7

Taste the broth and season with kosher salt as needed. Garnish with 2 tablespoons coarsely chopped fresh parsley leaves and the fennel fronds. Ladle into serving bowls, discarding any clams or mussels that have not opened. Serve with toasted or grilled sourdough on the side.

It’s not authentic, but it is delicious.

Mexican Lasagna

large white or yellow onion, finely chopped (about 2 cups)

red bell pepper, diced (about 1 cup)

beef

(1-ounce) packet

corn kernels (about 10 ounces)

green chiles, drained

red enchilada sauce

Monterey Jack cheese, shredded (2 cups)

mild cheddar cheese, shredded (2 cups)

(5- corn tortillas

refried beans

fresh cilantro

Pico de gallo

Sour cream

avocado

Make ahead: The Mexican lasagna can be assembled up to 1 day ahead before baking. Cool beef mixture completely before assembling. Cover with a greased piece of aluminum foil greased-side down (so the cheese doesn’t stick), and refrigerate. Bake for 30 minutes covered, then uncover and bake until heated through and bubbling, 20 to 30 minutes more.Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add 1 finely chopped white onion and 1 diced medium red bell pepper and cook, stirring occasionally, until the onions are translucent and slightly softened, about 4 minutes.

Add 1 pound lean ground beef and cook, breaking it up into small pieces with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Stir in 2 tablespoons tomato paste and 1 (1-ounce) packet taco seasoning. Cook until fragrant and the tomato paste is slightly darkened, about 2 minutes.

Stir in 2 cups frozen corn kernels and 1 drained (7-ounce) can diced green chiles, scraping up any browned bits from the bottom of the pan. Remove the pan from the heat.

Reserve 1 cup enchilada sauce from 2 (10-ounce) cans. Stir the remaining enchilada sauce into the beef mixture. Taste and season with kosher salt as needed.

Mix 8 ounces shredded Monterey Jack and 8 ounces shredded mild cheddar cheese together in a medium bowl.

Spread 1/2 cup of the reserved enchilada sauce in the bottom of a 9x13-inch baking dish. Arrange 6 of the corn tortillas in an even layer on top (they can overlap). Dollop and spread 1/2 of 1 (16-ounce) can refried beans (generous 3/4 cup) evenly over the tortillas. Spread half of the beef mixture (about 3 cups) over the beans, then sprinkle with 1/3 of the cheeses (1 1/3 cups). Repeat layering the tortillas, refried beans, beef mixture, and cheeses. Top with the remaining 6 tortillas. Spread the remaining 1/2 cup enchilada sauce over the tortillas, then sprinkle with the remaining cheese.

Step 8

Place the baking dish on a rimmed baking sheet. Bake until the cheeses are melted and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving. Serve with desired toppings.

Ok I’ve been making this for the firehouse for over thirty years, Dallas recipe, I use ranch beans, and make a goop of rotel and cream of chicken to spread on bottom and top I try for two beef layers , then cheese top great leftover 

I made a non-meat version by subbing Impossible Ground &#39;Beef&#39; and it was delicious.

Sounds good but I recently made my own version and called it TexMex Lasagna.  Meat sauce was mix of ground beef, de skinned and crumbled chorizo, diced tomatoes, tomato sauce, garlic, AND ground chipotle.  Used corn based lasagna (Barillo) instead.  Also added charred poblano peppers, black beans, and corn. Threw in some Queso cheese to sub for ricotta or cottage.  Topped with shredded cheddar.  

&#34;It’s not authentic, but it is delicious.&#34;Not authentic is correct !! I am married to a Mexican-American. If I made this, regardless of how tasty it was, and called it Mexican anything - I would be sleeping in the garage that night !! Looks good - but I will have to rename it. Thanks for sharing !! :&gt;)

This hearty and comforting stew has an easy shortcut that makes it weeknight worthy.

Top 11 seo january 2025 recipes from across the web

The most viewed seo january 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Baked Lemon Garlic Butter Tilapia

Pepper Steak

Longevity Noodles

Garlic Aioli (4-Ingredients)

Moo Goo Gai Pan

French Blonde Cocktail

Bánh Mì

Cioppino (Easy Seafood Stew)

Mexican Lasagna

Pozole Rojo

Chicken Tortilla Soup

Top 11 seo january 2025 recipes from across the web

The most viewed seo january 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Baked Lemon Garlic Butter Tilapia

Pepper Steak

Longevity Noodles

Garlic Aioli (4-Ingredients)

Moo Goo Gai Pan

French Blonde Cocktail

Bánh Mì

Cioppino (Easy Seafood Stew)

Mexican Lasagna

Pozole Rojo

Chicken Tortilla Soup

The most viewed seo january 2025 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine