snapshot recipe

Crispy chicken thighs meet tender Brussels sprouts in this sweet and spicy skillet dinner.

Hot Honey Garlic Skillet Chicken

bone-in, skin-on chicken thighs (1 1/2 to 2 pounds)

kosher salt, divided

black pepper, divided

olive oil

Brussels sprouts

red onion

garlic

hot honey, divided

Red pepper flakes,

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days. 

The Kitchn

Sheela Prakash

Step 1

Arrange a rack in the middle of the oven and heat the oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1/2 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper. 

Step 2

Drizzle 1 tablespoon olive oil into a 10-inch or larger oven-safe skillet. Add the chicken, skin-side down. Cook undisturbed over medium heat until the skin is well-browned and crisp, about 15 minutes. Meanwhile, trim 1 pound Brussels sprouts and cut in half lengthwise. Cut 1/2 medium red onion into 1-inch chunks. Mince 2 garlic cloves and mix it with 2 tablespoons of the hot honey in a small bowl.

Step 3

Transfer the chicken to a plate, skin-side up. Increase the heat to medium-high. Add the Brussels sprouts and red onion to the skillet. Season with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until charred in spots, 3 to 4 minutes. Remove from the heat.

Step 4

Nestle the chicken on top of the vegetables. Spoon the garlic-honey mixture on top of the chicken and use the back of the spoon to spread it evenly. Roast until the chicken is cooked through, 8 to 10 minutes. Drizzle the remaining 1 tablespoon hot honey over the chicken and vegetables. Garnish with red pepper flakes, if desired.

Thanks to the Instant Pot, this pasta salad is ready in just 15 minutes. As the pasta cooks, you&#x27;ll use a jar of pickled giardiniera to make a creamy, punchy dressing and easily work in some veggies. 

Instant Pot Macaroni Salad

macaroni

water

(15-ounce) jar giardiniera vegetables

mayonnaise

sour cream

scallions

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

Meghan Splawn

Place 1 pound dried macaroni and 3 cups water in an Instant Pot or electric pressure cooker. Lock the lid in place and check that the valve is set to seal. Cook on HIGH pressure for 6 minutes. Meanwhile, prepare the vegetables and dressing.

Pour off 1/4 cup liquid from 1 jar giardiniera vegetables and place in a large bowl. Drain off the remaining liquid. Coarsely chop the giardiniera vegetables and thinly slice 1 bunch scallions, and add both to the bowl. Add 1 1/2 cups mayonnaise and 1/2 cup sour cream and stir to combine.

When the macaroni is ready, quick release the pressure. Drain the macaroni if needed. Rinse under cool water and drain well. Add to the dressing and toss to combine. Cover and refrigerate until chilled, about 4 hours.

A bottle of herby green goddess dressing from Trader Joe&#x27;s plays both that marinade and the sauce in this colorful chicken and radish skillet.

Green Goddess Skillet Chicken and Veggies

chicken breasts

(11-ounce) bottle Trader Joe’s Green Goddess Salad Dressing

(12-ounce) bag Trader Joe’s Organic Radishes of Many Colors

olive oil, divided

Kosher salt

black pepper

parsley leaves,

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Cut 1 1/2 pounds boneless, skinless chicken breasts into 1/2-inch-thick strips and place in a large zip-top bag or shallow bowl. Drizzle with about 3/4 of 1 (11-ounce) bottle Green Goddess Salad Dressing and toss to coat. Refrigerate for 10 minutes to marinate. Meanwhile, halve 1 (12-ounce) bag Organic Radishes of Many Colors (or quarter if large).

Heat 1 tablespoon of the olive oil in a large skillet over medium heat until shimmering. Using tongs, remove the chicken from the marinade, shaking off any excess marinade, and to the skillet in a single layer. Sauté until cooked through, 5 to 7 minutes, then transfer to a plate.

Heat the remaining 1 tablespoon olive oil in the skillet. Add the radishes, season with salt and pepper, and sauté until browned in spots and crisp-tender, 5 to 7 minutes. Return the chicken to the skillet and toss to combine. Remove from the heat, drizzle with the remaining Green Goddess dressing, garnish with chopped fresh parsley, if desired, and serve.

This summery riff on classic eggplant Parmesan celebrates the custardy goodness of tender zucchini. The zucchini is breaded and shallow-fried, then layered into a baking dish with mozzarella, Parmesan, and marinara. 

The Best Zucchini Parmesan

zucchini

Parmesan cheese (about 1 1/2 packed cups grated)

low-moisture mozzarella cheese (about 3 cups shredded)

breadcrumbs

eggs

all-purpose flour

marinara sauce (from a 32-ounce jar)

Amelia Rampe

Line a rimmed baking sheet with a layer of paper towels. Trim and slice 2 1/2 pounds zucchini lengthwise into 1/2-inch wide planks. Place on the paper towels in a single layer. Sprinkle the zucchini with 1/2 teaspoon of the kosher salt, then cover with another layer of paper towels.

Finely grate 6 ounces Parmesan cheese (about 1 1/2 packed cups). Place 1 cup in a medium bowl. Shred 12 ounces mozzarella cheese (about 3 cups), add to the 1 cup Parmesan, and toss to combine.

Transfer the remaining 1/2 cup Parmesan to a wide, medium bowl. Add 2 cups seasoned breadcrumbs, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon black pepper, and stir with a fork until well combined. Whisk 4 large eggs and 1/2 teaspoon of the kosher salt together in a second wide, medium bowl. Whisk 1 1/2 cups all-purpose flour and the remaining 1/2 teaspoon kosher salt together in a third wide, medium bowl.

Pat the zucchini planks dry with more paper towels and stack on a large plate. Wipe the baking sheet dry and fit with a wire rack. Working with 1 zucchini plank at a time, coat it into the flour mixture, then tap off any excess flour. Dip in the egg mixture. Let the excess egg drip back off into the bowl, then dip the zucchini in the breadcrumbs, pressing to adhere. Place on the wire rack. Repeat with the remaining pieces, placing them in a single layer (they can touch).

Step 5

Arrange a rack in the middle of the oven and heat the oven to 425ºF. Meanwhile, fry the zucchini.

Step 6

Line a second baking sheet with paper towels. Heat 1 cup of the olive oil in a large frying pan over medium-high heat until shimmering. Test the oil heat by sprinkling some breadcrumbs in it: If it sizzles immediately, the oil is ready. Working in batches, add 3 to 4 breaded zucchini to the pan and fry until deep golden brown, 2 to 2 1/2 minutes per side. Transfer to the paper towel-lined baking sheet. Repeat with the remaining zucchini, adding more olive oil to the pan as needed so that the zucchini are covered halfway in oil.

Step 7

Spread 3/4 cup of the marinara sauce in the bottom of a 2-quart baking dish (such as an 8 or 9-inch square). Top with 1 layer of zucchini planks, cutting the planks to fit in the gaps as needed. Spread 1 cup of the marinara sauce over the planks. Sprinkle with 1 1/2 cups of the mozzarella cheese mixture. Top with one more layer of zucchini. Spread the remaining 1 1/2 cups marinara over the zucchini, then top with the remaining cheese mixture.

Step 8

Coat a piece of aluminum foil large enough to cover the baking dish with olive oil. Place the foil oil-side down on the baking dish and tightly cover. Bake until the zucchini is tender when poked with a paring knife or cake tester, 40 to 45 minutes. Uncover and turn the oven to broil. Broil until the cheese on top is golden brown, 2 to 3 minutes. Let cool 20 minutes before slicing.

A simple, five-ingredient recipe for zucchini melts on marble rye bread.

Easy, Cheesy Zucchini Melts

(1/2 stick) unsalted butter,

full-fat cream cheese,

sharp yellow cheddar cheese, shredded (about 1 1/2 cups)

mustard

marble rye bread

Jesse Szewczyk

Place 4 tablespoons unsalted butter on the countertop to soften. Place 4 ounces cream cheese, 6 ounces shredded sharp yellow cheddar cheese (1 1/2 cups), 2 tablespoons whole grain mustard, 1/2 teaspoon of the kosher salt, and 1/2 teaspoon black pepper in a medium bowl and let sit out at room temperature while you prep the zucchini. 

Grate 1 medium zucchini (about 4 ounces) on the large holes of a box grater (about 1 1/4 cups). Place in a colander set inside a large bowl. Sprinkle with the remaining 1/2 teaspoon kosher salt, toss to combine, and let sit for 30 minutes. Squeeze the zucchini with your hands to remove excess water, then add to the bowl of cheese. Mix with a rubber spatula until combined.

Butter one side of 8 slices marble rye bread with the softened butter. Flip 4 slices over and build the sandwiches: Using a butter knife, smear each with 1/3 cup of the cheese mixture. Close the sandwiches with the remaining bread slices buttered-side up.

Heat a large skillet over medium-high heat. Add 2 of the sandwiches and cook until golden-brown and the cheese is melted, 3 to 5 minutes per side. Transfer to a cutting board and repeat with the remaining 2 sandwiches. Slice in half and serve immediately. 

This one-pot pasta, made with protein-packed shrimp, creamy white beans, and nutrient-dense kale, is a complete meal all-in-one.

One-Pot Lemon Shrimp Pasta

kale

(about 15-ounce) can cannellini beans

lemon

linguine pasta

salt

raw peeled and deveined shrimp

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

Grace Elkus

Strip the leaves from 1 bunch kale, then tear the leaves into bite-sized pieces. Place in a large, straight-sided skillet. Drain and rinse 1 can cannellini beans and add to the skillet. Finely grate the zest from 1 large lemon into the skillet (reserve the zested lemon). Add 4 1/2 cups water, 12 ounces dried linguine, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Bring to a boil over high heat. Continue to boil, turning the pasta frequently with tongs, for 5 minutes. Add 1 pound raw shrimp and cook until the pasta is al dente, the liquid has nearly evaporated, and shrimp are opaque, 3 to 5 minutes more. Remove from the heat, halve the lemon, squeeze the juice over the pasta, and toss to combine. Taste and season with more salt as needed. Top with crushed red pepper flakes, if desired. 

Simmering Brussels sprouts in a luxe combination of milk, butter, maple syrup, and Dijon mustard makes the vegetable absolutely irresistible. 

Maple-Mustard Butter Bath Brussels Sprouts

milk

unsalted butter

Dijon mustard

maple syrup

Storage: Leftovers can be refrigerated in an airtight container up to 3 days.

Bring 4 cups water to a boil in a large pot over medium-high heat. Meanwhile, trim and halve 2 pounds Brussels sprouts through the stem.

Add 1 cup milk, 1 stick unsalted butter, and 1 teaspoon kosher salt to the water. Carefully add the Brussels sprouts. Reduce the heat to medium and boil, stirring occasionally, until the Brussels sprouts are tender, 10 to 12 minutes. Drain the sprouts (you can save the butter bath for other veggies), then return to the pot. Add 2 tablespoons Dijon mustard and 2 teaspoons maple syrup and toss to combine. 

Feel free to turn this vibrant salad into a meal by topping it with grilled chicken, shrimp, or salmon.

Avocado and Cucumber Arugula Salad

English cucumber

radishes

arugula (about 5 packed cups)

ripe but firm medium avocado

Finely grate the zest of 1 medium lemon into a large bowl, then juice the lemon into the bowl. Add 3 tablespoons olive oil, a pinch of kosher salt, and a few grinds of black pepper. Whisk to combine.

Prepare the following, adding each to the bowl of dressing as you complete it: Halve 1/2 medium English cucumber lengthwise, then thinly slice crosswise. Trim the greens from 1 small bunch radishes and thinly slice. 

Add 5 ounces arugula (about 5 packed cups) and toss to combine. Halve, pit, and dice 1 medium avocado. Add to the salad and toss again lightly until just combined.

This certainly isn&#x27;t your Italian grandmother&#x27;s pasta puttanesca, but it is one of the easiest versions you&#x27;ll find.

One-Pot Pasta Puttanesca

cherry tomatoes

olives

parsley

capers

Halve 12 ounces cherry tomatoes and 1/2 cup pitted Castelvetrano olives, and place both in a large, straight-sided skillet. Coarsely chop 1/2 cup fresh parsley leaves and add to the skillet. Add 4 1/2 cups water, 12 ounces linguine, 1/4 cup capers, 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper.

Bring to a boil over high heat (this will take about 5 minutes). Boil the mixture, stirring and turning the pasta with tongs to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes. 

Remove from the heat. Top with more fresh parsley. Taste and season with more salt as needed. 

Use a handful of whatever fresh herbs you have — thyme, dill, rosemary, or a combination — in this simple and satisfying salmon recipe.

Salmon en Papillote with Lemon and Herbs

salmon

fresh herb sprigs,

Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.

Place 2 salmon fillets in the middle of the parchment and season with kosher salt and black pepper. Cut 1 tablespoon unsalted butter into 2 pieces and place a piece on top of each piece of salmon.

Top the butter with a few fresh herb sprigs. Cut 1/2 medium lemon into a few thin slices and place the slices on top of the herbs. Fold the sides of the parchment tightly over the fish, making sure it is completely covered.

Bake until the fish flakes easily, 15 to 20 minutes. Be careful of the steam when opening the parchment.

This 2-ingredient recipe is one of the easiest, most foolproof ways to cook chicken. Try the shredded meat in tacos, burritos, grain bowls, sandwiches, and salads.

Instant Pot Salsa Chicken

(16-ounce) container tomato salsa (about 2 cups)

Kelli Foster

Pour 1 (16-ounce) jar tomato salsa in a 6-quart or larger Instant Pot or electric pressure cooker. Season 2 pounds boneless, skinless chicken breasts all over with 1 teaspoon kosher salt. Place on top of the salsa in an even layer, and do not stir.

Lock the lid on and make sure the pressure valve is set to seal. Set to cook under HIGH pressure for 10 minutes. It will take about 12 minutes to come up to pressure.

When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure. Use 2 forks to shred the chicken, then stir into the salsa.

Whole-milk ricotta cheese is the secret to this extra-luxe and lemony zucchini pasta.

One-Pot Creamy Zucchini Pasta

zucchini (about 2 medium)

penne pasta

ricotta cheese

basil leaves,

Cut 1 pound zucchini in half lengthwise, then cut crosswise into 1/2-inch-thick half-moons. Place in a large straight-sided skillet or pot. Mince 4 garlic cloves and add to the skillet. Finely grate the zest and juice 1 medium lemon into the skillet.

Add 12 ounces dried penne pasta, 1/2 cup whole-milk ricotta cheese, 2 tablespoons olive oil, 1 tablespoon kosher salt, 1/2 teaspoon freshly ground black pepper, and 4 1/2 cups water. Stir to combine. 

Bring the mixture to a boil over high heat. Boil, stirring occasionally with a wooden spoon, until the pasta is al dente and almost all the liquid is evaporated, 10 to 11 minutes. Top with chopped fresh basil leaves if desired.

This easy, cheesy chili mac comes together in just one pan. 

The Easiest Skillet Chili Mac

(11 cheese

chili

cheddar cheese

Arrange a rack in the middle of the oven and heat the oven to 450ºF. Meanwhile, bring about 5 cups heavily salted water to a boil in a cast-iron skillet over medium-high heat.

Add the macaroni from a box of deluxe macaroni and cheese to the boiling water and cook for the minimum amount of time on the package directions. Reserve 1/2 cup of the pasta water. Drain the macaroni, then return to the skillet.

Add the cheese sauce and 2 tablespoons pasta water, and stir until the macaroni is evenly coated. Add 1 can chili and stir to combine. If the sauce is too thick, add more pasta water a little at a time as needed. Sprinkle with 1 cup shredded cheddar cheese.

Bake until heated through, about 5 minutes. Turn the oven to broil and broil until the cheese on top is browned in spots, 1 to 2 minutes.

This 30-minute, one-pot recipe is perfect for nights when you want something warming and tasty without a whole lot of fuss.

One-Pot Coconut-Cilantro Rice with Chicken

basmati or other long-grain rice

(about 13-ounce) can lite or full-fat coconut milk

snow peas

cilantro leaves

Lime wedges,

Yasmin Fahr

Place 1 cup basmati rice, 1 cup water, and 1 can lite coconut milk in a large saucepan over high heat, season with kosher salt, and stir to combine. Bring to a boil over high heat. Reduce the heat to maintain an active simmer, cover, and cook until the rice is tender and most of the liquid is absorbed, 15 to 20 minutes. Stir occasionally to make sure nothing is sticking to the bottom and make sure to keep the heat low so the rice doesn’t burn. Meanwhile, trim 2 cups snow peas and shred 1 1/2 to 2 cups cooked chicken if needed.

During the last few minutes of cooking, stir in the snow peas. When the rice is ready, stir in the chicken and cook uncovered until warmed through, about 2 minutes more. Divide between plates and top with 1/2 cup torn fresh cilantro leaves and tender stems. Serve with lime wedges, if desired. 

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Top Tags

Hot Honey Garlic Skillet Chicken

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Top 14 snapshot recipe recipes from across the web

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

Top Tags

Hot Honey Garlic Skillet Chicken

Instant Pot Macaroni Salad

Green Goddess Skillet Chicken and V...

The Best Zucchini Parmesan

Easy, Cheesy Zucchini Melts

One-Pot Lemon Shrimp Pasta

Maple-Mustard Butter Bath Brussels ...

Avocado and Cucumber Arugula Salad

One-Pot Pasta Puttanesca

Salmon en Papillote with Lemon and ...

Instant Pot Salsa Chicken

One-Pot Creamy Zucchini Pasta

The Easiest Skillet Chili Mac

One-Pot Coconut-Cilantro Rice with ...

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