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The most unique salad ingredient ever! Zucchini, chicken, blue cheese and tangy vinaigrette join warm polenta, yes, polenta, in your bowl!
Crunchy Chicken Noodle Salad with juicy oranges, radishes and snow peas makes eating salad your new favorite thing!
By adding some crunchy ramen noodles to this Asian-inspired salad, you get a more filling, fun meal. There are a few recipes for ramen noodle salads out there, using different dressings and flavors. I love fresh veggies and cabbage with sesame dressings. That Asian flavor isn’t overpowering like an Italian vinaigrette, and I usually have the ingredients for it in my pantry. I used my Ginger Sesame Dressing on this version.
I saved us all about ten steps by calling for coleslaw mix! You’re welcome. This Crunchy Chicken Noodle Salad comes together in a flash with pantry staples like ramen and salad mix. I added chopped cashews for extra yum.
I call for letting the salad rest in the fridge for a bit. This allows the dressing to soften the noodles a little. They are just a little too crunchy without resting. I used a mandolin to slice my radishes so thin. You can just slice with a knife if you like, or even just cut them into slivers.
To cut the orange I supremed it. That means I cut the fruit away from the membrane. Simply cut the rind off of the entire orange and cut on either side of each slice of orange, slipping it right out. I then just cut the slices into bite-sized pieces.
You can substitute a can of mandarin oranges for the orange and try any kind of nut in place of cashews.
- 1 pkg ramen noodles (discard flavor packet)
- 1½ cups diced cooked chicken
- 6 radishes, thinly sliced
- 1 orange, peeled and diced
- 1 scallion, thinly sliced
- 5 oz (1 cup) snow peas, chopped
- ½ cup coarsely chopped unsalted cashews
- 1 16-oz pkg coleslaw mix
- ¾ cup sesame ginger dressing Ginger Sesame Dressing
- Break uncooked ramen into small pieces in a large bowl. Combine with chicken, radishes, orange, scallion, snow peas, cashews and coleslaw.
- Toss salad with dressing, cover with plastic wrap and refrigerate 25 min or up to 1 hr. Noodles will get softer the longer they sit.
Right now I’m on a salad diet! I went on a trip and ate too too much! So…salad for me. But I have lots of great recipes, so if you’re in the same boat, or just love fresh dinners for summer, try The New Wedge Salad, with iceberg lettuce, beets, pancetta, hazelnuts and of course blue cheese. Chicken and Rice Lettuce Wraps are kind of a salad you can eat in your hand! I made a flavorful rice salad and you wrap your own portion in soft butter lettuce leaves. Enjoy!
Homemade doesn’t have to mean hard work! Coconut Curry Fish is a quick and tasty take on a classic Sri Lankan dish using supermarket basics.
I love this recipe!
It is one of those crave-inducing recipes that is super easy to whip together. Ideal on all fronts. It’s almost so simple I want to keep it a secret; so people think I slaved away on a flavorful, sweet and savory curry all day. You guys! This takes less than half an hour to make!
Here’s your coconut curry fish grocery list: a red onion, garlic, grape tomatoes, fish and coconut milk. That is, if you don’t already have those things. The other ingredients are from your spice rack! Pretty sure you’ll already have these spices from other recipes – fennel seeds, turmeric, basil and cayenne. I don’t even count olive oil and salt. You have those.
You saute the onion with the fennel seeds to start off. I do this to coax the flavor out of the fennel seeds. The oils in the seeds heat along with the olive oil and seep into the dish. Then the seeds themselves aren’t crazy potent when you bite into one with everything else.
I add the garlic a few minutes later with the tomatoes and spices, because I don’t want it to cook too long and burn. The spices get their moment to heat up and release their flavor, and meld together.
The fish cooks very quickly. I like any kind of white fish here. That can mean tilapia, cod, flounder or even a trout or snapper. Find the kind of fish you like and just cook it until it’s opaque. Thicker fish will take just a few minutes longer to cook through.
I added the coconut milk at the end to just heat up and mix with the spice flavors. It retains it’s sweetness and acts as the perfect sauce to eat with the fish and some rice.
•TIP: I also make this with chicken or shrimp. I cut the chicken into thin cutlets so it cooks in about the same time as tender fish. Let me know how you like this easy dinner!
Coconut milk adds delicious flavor to this Sri Lankan-inspired dish.
- 1 tbsp olive oil
- ¾ tsp fennel seeds
- 1 small red onion, sliced
- 1 clove garlic, minced
- 1 cup (8 oz) grape tomatoes, halved
- ¼ tsp turmeric
- ¾ tsp dried basil
- ⅛ tsp cayenne
- 1 tsp kosher salt
- 4 (1 lb) frozen fish fillets (tilapia, flounder or cod)
- 1 cup coconut milk
- Heat oil in a large skillet over medium-high heat. Add fennel seeds and onion and cook 3 min. Add garlic, tomatoes, turmeric, basil, cayenne, salt and ½ cup water and bring to a simmer; cook for 6 to 7 min or until liquid is reduced by half.
- Put fish into sauce and reduce heat to medium low, then cook for about 3 min until one side of fish turns opaque. Turn fish over. Add coconut milk, stir sauce gently and bring to a simmer; fish is done when it's opaque. Serve fish with sauce.
Chicken and Cauliflower Roast is an easy dinner packed with fun flavors. You’ll find most of the ingredients right in your pantry and fridge.
One of my favorite things about working in test kitchens over the years are “family meals.” We took the term from restaurants. Just before the evening rush starts in a restaurant, the kitchen staff will make and sit down to what they call a family meal. It’s usually made from leftovers in the big walk-in refrigerators the industrial kitchens have. Sometimes these meals are more epic than the dishes served on the restaurant menus. (There are even cookbooks with these recipes like this one from Danny Meyer’s restaurants).
Kitchen staffs get used to making great meals from leftovers and pantry staples. In the smaller scale test kitchens of magazines, we would do just that. Instead of trekking out for lunch to the office cafe or deli down the street, my fellow food editors and I would head to the test kitchen and create lunch from the bits and bobs left over from our normal recipe development.
Chicken and Cauliflower Roast is just such a meal. Inspired by one of the lunches food editor Hilary Merzbacher used to make, this recipe is very simple and roasts in the oven while you do other things.
I used chicken thighs because they are tender and quite affordable. You could swap in chicken breasts if you want. Use bone-in so they have great flavor and stay juicy. (Cut the chicken breasts in half so they are smaller if you use them. My goodness have you noticed how giant chicken breasts are these days!).
Cauliflower and cherry tomatoes are tossed with olive oil and Italian seasoning. This can be done in the same bowl as the chicken and then everything goes on a rimmed baking sheet to roast. Roasting cauliflower is a surprising treat. It caramelizes and turns golden brown in parts and when eaten, almost melts in your mouth.
To serve this meal I topped it with some pantry staples — the things staff family meals are made of. I always seem to have a few capers at the bottom of a jar in my fridge door, some sort of nuts and golden raisins. In the spirit of using what you have you can swap the pine nuts for pecans, walnuts, even almonds. And the golden raisins are delicious and sweet, but feel free to use the dried fruit you have. Chopped dried apricots or currants would be tasty as well.
A handful of chopped Italian parsley adds a fresh kick to a roasted dinner. Serve this with a bit of French bread and butter. If you’re on an easy meal kick, try my Slow Cooker Carnitas Tacos, or make Packet Dinners in parchment and let the kids have fun opening the packets.
Chicken and Cauliflower Roast is an easy dinner packed with flavor. Serve with some french bread and butter for a great meal.
- 2¼ pounds bone-in, skinless* chicken thighs (about 6 thighs)
- 1 head cauliflower, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1½ tablespoons olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons capers, chopped
- 2 tablespoons pine nuts
- 2 tablespoons golden raisins
- 3 tablespoons chopped flat-leaf parsley
- Heat oven to 425ºF. In a large bowl toss the chicken together with the cauliflower, cherry tomatoes, olive oil, Italian seasoning, salt and pepper. Transfer everything to a rimmed baking sheet; roast until chicken and cauliflower are golden, about 40 minutes.
- In a small bowl combine capers, pine nuts, golden raisins and parsley and sprinkle over chicken to serve.
*If your meat department doesn't have skinless, simply remove the skin at home with some kitchen shears.
This originally posted to KSL.com
Recipe inspired by Hilary Merzbacher
Styling and Photography Tara Bench
Oh, bacon! How do I love thee? Let me count the ways! No really, let’s count them. Just when you thought you couldn’t love bacon any more than you already do, here are 101 ways to enjoy this delicious meaty treat. HINT: It’s not just for breakfast anymore.
Bacon is meat candy. Admit it, you think so too!
It’s one of the most versatile foods–used for breakfast, lunch, dinner, snacks and even desserts. I mean, that really covers it. These days no one blinks if you mention bacon on a cake, in a cocktail or a fancy chocolate bar. You can serve bacon wrapped in bacon on top of bacon and people wouldn’t question it.
This stat puts it all into perspective (not really, but I think it’s funny) “In general, 62 percent of people prefer bacon over sausage on breakfast sandwiches. But among those who feel more confident in dressy clothes than in comfortable clothes, 74 percent prefer bacon on breakfast sandwiches.” From correlated.com.
In honor of this ever-popular, delicious food, I’ve collected 101 ways to cook it, use it, eat it and celebrate it. This was done purely out of love–for you, and for bacon. To help you navigate the list, it’s broken into categories. However, categories or not, I urge you to start from the top and enjoy all the way to the bottom!
How to Cook Bacon
The first rule of bacon is knowing how to cook it. You’re no longer limited to the ol’ frying pan when it comes to cooking bacon. My personal favorite method is to bake it in the oven, but you can’t go wrong with any of these options.
Ok, ok, I couldn’t help but include some breakfast recipes. But these aren’t your typical bacon and eggs dishes. These take bacon for breakfast to the next level.
Bacon, it’s what’s for dinner. These dishes are sure crowd pleasers, and offer some new ways to highlight the flavors of bacon in your main course.
20. Bacon Explosion
Side Dishes and snacks
If it’s a snack or side dish you’re looking for, then bacon is the answer. After all, what pairs better with a bacon main course than more bacon?
32. Bacon Granola
52. Bacon on a Stick
56. Campfire Bacon
HINT: These would be amazing using these tasty mozzarella sticks from Farm Rich Snacks
Bacon has a sweet and savory quality to it that makes it a perfect choice to use in desserts. These unusual pairings will have everyone asking for more.
71. Bacon Cannoli
72. Bacon Doughnuts
77. Bacon Toffee
78. Bacon Pralines
90. Bacon Crack
This just goes to show that bacon really does go with everything.
Whether you’re looking for home decor, fashion, or a gift for the bacon lover in your life, here are a few fun bacon finds.
95. Don’t Go Bacon My Heart Mug . . . I Couldn’t if I Fried.
97. Bacon Tape
98. J&D’s Bacon Salt
For any vegetarians out there, please accept my condolences, and this recipe for something akin to bacon.
100. Tofu Bacon
Even dogs love bacon, and now you can feel good about feeding it to them.
Also produced by Melanie Donahoo. This post may include affiliate and sponsor links. For more information please see my disclosure agreement.
A healthy main dish and tasty side make Pork Chops with Lemon-Parsley and Grape Walnut Quinoa a complete meal in 35 minutes!
I sometimes forget about pork chops. I know! How? They are as lean as chicken, easy to cook and shake up the dinner routine perfectly. I feel like I’m at Pork Chops Group Therapy; I’ve let down this fine meat and want to change. They haven’t totally lost their place at my table, I just need to consider their amazingness more often. Adjust my expectations of dinner even. It’s all about compromise.
I like to get pork chops on the thicker side, at least one inch. You can certainly use thin cut chops that you might find in your grocery fridge, but adjust the cooking time; and they may not be quite as juicy.
Feel free to substitute chicken broth for the white wine when deglazing the pan. It’s just enough flavorful liquid to soak up all the tasty browned bits from cooking the chops.
Parsley and lemon zest combine with garlic and course kosher salt to make a quick and flavorful condiment for the chops. It’s a genius (if I do say so myself) burst of green and freshness for a winter dish.
The quinoa alone is delightful. I make it as a side for other dinners and even as a potluck dish. I love the combination of sweet, juicy grapes, crunchy toasted nuts and salty, tangy cheese. Delicious!
- ⅓ cup chopped flat-leaf parsley
- Grated zest from 1 lemon
- 1 small garlic clove, minced
- ¼ tsp kosher salt
- 4 (1-inch-thick) center-cut, bone-in pork chops (2¼ lbs total)
- 1 tbsp olive oil
- ½ cup dry white wine
- 1 cup quinoa, cooked according to package directions
- 1 cup (6 oz) green grapes, halved
- ⅔ cup (3 oz) crumbled feta
- ⅓ cup (1 oz) walnuts, toasted and broken up
- In a small bowl, combine parsley, zest, garlic and salt; set aside. Pat pork chop dry; season with salt.
- In a large skillet, heat oil over medium-high heat. Add chops and brown, cooking about 4 minutes. Reduce heat to medium and cook, turning once midway, until an instant-read thermometer inserted in center (without touching bone) registers 150°F, about 10 minutes total. Remove from heat and transfer chops to a plate.
- For sauce, drain fat from skillet (discard) and add wine. Using a wooden spoon, stir to release browned bits from skillet. Simmer over medium heat until reduced by half, about 2 minutes.
- In a large bowl, toss together quinoa, grapes, feta and walnuts; salt to taste. pour sauce over chops and sprinkle with parsley-zest mixture; serve with quinoa on the side.
Easy dinners are a relief for weeknights. Even better when these recipes can be used to entertain friends on the weekend too! Try my Corn Chorizo Tacos as fast crowd-pleasers, or Chicken and Rice Lettuce Wraps for a fun family dinner.
Juicy grilled chicken and peppery arugula salad make for a tasty open-faced sandwich. As sandwiches go, I like mine with cheese, melted cheese. It just makes them better!
This sammy is a glorious combination of chicken, Gouda (there’s the cheese!) and a green salad. As much as I like cheese on a sandwich, I also like open-faced sanwiches. It feels very dinnery to eat (because you have the option of using a knife and fork), and you can get a heck-of-a-lot more piled on that one slice of bread.
You can buy grilled chicken in the prepared food section of your deli counter if you want a super fast dinner.
I actually used a panini maker, or countertop grill for the chicken. A grill pan like this one here, is also a great alternative to an outdoor grill during these winter months. I really like this grill pan because it doesn’t have a tall edge. I can use it for chicken, burgers and even kabobs because it doesn’t have the rim of a typical skillet. It’s cast iron, so follow directions for treating and cleaning it!
Also, if your bakery has a raisin walnut loaf–whooo-eeee that makes this sandwich good! I get in trouble when I buy this bread. I could eat the entire thing. Thus I create breakfast, lunch and dinner options using it! I love the crunch of nuts and savory-sweet burst from the raisins. A cranberry pecan loaf works too. Any type of fruit and nut combo your bakery might have will work.
Save prep time and buy grilled chicken at the supermarket. Just warm it in the oven before you make the sandwiches.
- 4 small (4 to 5 oz each) boneless, skinless chicken breasts
- 1 tbsp grainy Dijon mustard
- 1½ tbsp red wine vinegar
- ½ cup apricot preserves
- 4 slices crusty whole-grain bread or raisin-nut bread
- 6 oz gouda, sliced
- 4 cups (3 oz) arugula
- ½ red onion, thinly sliced
- Season chicken with salt, pepper and drizzle with olive oil; grill on grill pan or grill press until completely cooked, 5 to 6 min.
- Heat oven to 375°F. For the dressing stir together mustard, vinegar and preserves; season to taste with salt and pepper; set aside. Toast bread in toaster or oven. On a baking sheet, arrange cheese on toast and place one piece of chicken on top. Cook in oven until cheese begins to melt, about 4 min.
- Combine arugula and onion and toss with some of the dressing. Place sandwiches on plates, top with salad and drizzle generously with remaining dressing.
This post may include affiliate links. For more information please see my disclosure statement.
Recipe Tara Bench and Vanessa Seder
Photography Rita Maas
Prop Styling Tiziana Agnello
Food Styling Anne Disrude