Category: Main Dishes

Description

Ingredients

• 6 Servings
• 4 chicken thighs, bone-in, skin-on
• 1 tablespoon vegetable oil
• Salt and pepper
• 3 butter packets
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 teaspoons thyme leaves
• 1/4 cup all-purpose flour, plus 2 tablespoons
• 2 cups whole milk
• 1 cup chicken broth
• 1 chicken bouillon cube
• 1/2 pound frozen peas and carrots, thawed
• 1 cup frozen pearl onions, thawed
• 1 (32-ounce) bag tater tots, thawed

Instructions

1. Preheat oven to 400 degrees.
2. Coat chicken in vegetable oil, salt and pepper.
3. Bake for 30 minutes.
4. Remove from oven, allow to cool slightly, and shred with 2 forks.
5. Heat a 12-inch cast-iron skillet over medium heat.
6. Add the butter packets onion, garlic and thyme.
7. Cook until soft, 5 to 7 minutes.
8. Stir the flour into the onion mixture and cook while stirring for 2 minutes.
9. Stir in the broth, followed by the milk.
10. Add bouillon cube and stir to dissolve.
11. Bring to a boil then turn down to simmer for 10 to 15 minutes, stirring regularly until thick.
12. Fold in the peas and carrots, pearl onions and shredded chicken.
13. Cover the pot pie mixture in a circular pattern with tater tots.
14. Place in the oven and bake for 30 minutes, until golden and crispy.

Description

Ingredients

• balsamic vinegar
• Kosher salt
• Freshly ground black pepper
• 4 boneless skinless chicken breasts
• 4 slices mozzarella
• 4 slices avocado
• 4 slices tomato
• Balsamic glaze, for drizzling

Instructions

1. 3/4 c.
2. 1 tsp.
3. garlic powder
4. 2 tbsp.
5. honey
6. extra-virgin olive oil
7. 2 tsp.
8. Italian seasoning
9. Freshly sliced basil, for garnish
10. In a small bowl, whisk together balsamic vinegar, garlic powder, honey, oil, and Italian seasoning and season with salt and pepper.
11. Pour over chicken and marinate 20 minutes.
12. When ready to grill, heat grill to medium-high.
13. Oil grates and grill chicken until charred and cooked through, 8 minutes per side.
14. Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes.
15. Garnish with basil and drizzle with balsamic glaze.

Description

Ingredients

• Juice of 2 limes
• 2 cloves garlic, minced
• Pinch crushed red pepper flakes
• 4 bone-in, skin-on chicken thighs
• Kosher salt
• Freshly ground black pepper
• Cooked white rice, for serving

Instructions

1. 4 tbsp.
2. extra-virgin olive oil, divided
3. 1/4 c.
4. freshly chopped cilantro
5. 1/2 tsp.
6. cumin
7. Whisk together 2 tablespoons oil, lime juice, cilantro, garlic, cumin, and red pepper flakes.
8. Add chicken and toss to coat.
9. Let marinate in fridge 30 minutes and up to 2 hours.
10. When ready to cook, preheat oven to 425°.
11. In a large ovenproof skillet over medium-high heat, heat remaining 2 tablespoons oil.
12. Season chicken with salt and pepper, then add to skillet skin-side down and pour in remaining marinade.
13. Sear until skin is golden and crispy, about 6 minutes.
14. Flip and cook 2 minutes more.
15. Transfer skillet to oven and bake until chicken is cooked through, 10 to 12 minutes.
16. Serve over rice drizzled with pan drippings.

Description

Ingredients

• SERVES 4 • TOTAL TIME 10 HR 30 MIN
• Kosher salt
• Vegetable oil, for frying
• 1 clove garlic, grated
• Freshly ground black pepper
• 4 buns
• 4 leaves green leaf lettuce

Instructions

1. Tofu goes through a magical transformation once frozen and thawed: A chicken-like texture emerges, perfect for this popular fast-food dupe.
2. 2 (14-oz.) blocks extra-firm tofu, excess liquid drained
3. ¼ c.
4. Dijon mustard
5. bread-and-butter pickle brine
6. hot sauce, plus more for serving
7. 2 tbsp.
8. apple cider vinegar
9. 1 c.
10. all-purpose flour
11. ½ c.
12. finely ground cornmeal
13. 1 tbsp.
14. cornstarch
15. 2 tsp.
16. chili powder
17. 1½ tsp.
18. cayenne pepper
19. 1 tsp.
20. onion powder
21. ½ tsp.
22. garlic powder
23. baking powder
24. lemon juice
25. vegan mayonnaise
26. Prep tofu: In a large container, arrange tofu in a single layer.
27. Cover with plastic or a lid, and freeze until solid, at least 5 hours.
28. Remove frozen tofu from freezer and let thaw completely on counter, 4 hours, or overnight in refrigerator.
29. Drain excess water.
30. On a rimmed baking sheet lined with several sheets of paper towels, arrange thawed tofu in a single layer.
31. Top with more paper towels and another rimmed baking sheet.
32. Weight baking sheet with a few cookbooks or cans of food.
33. Let drain at least 1 hour or up to overnight in refrigerator,
34. Once tofu is drained, make sandwich: In a shallow bowl, whisk together Dijon mustard, pickle brine, hot sauce, and vinegar.
35. In another shallow bowl, whisk together flour, cornmeal, cornstarch, chili powder, cayenne, onion powder, garlic powder, baking powder, and ½ teaspoon salt.
36. Cut each piece of drained tofu crosswise into 2 planks to make 4 planks total.
37. Working with one plank at a time, coat tofu in flour mixture, then dip in Dijon-brine mixture.
38. Coat in flour mixture again, then dip in Dijon-brine mixture and transfer to a plate.
39. Repeat with remaining tofu.
40. In a large cast-iron skillet over medium-high heat, heat ½" oil until it just starts to shimmer.
41. Reduce heat to medium and fry tofu in one batch, flipping once, until golden on both sides, 5 minutes per side.
42. Transfer to a paper towel-lined plate to drain.
43. Make garlic mayo: In a small bowl, whisk together garlic, lemon juice, and vegan mayonnaise.
44. Season with salt and pepper.
45. Spread garlic mayo on bottom of each bun and top with lettuce, fried tofu, and a small handful of pickles.
46. Sandwich with top bun and serve.
47. —LAURA REGE

Description

Ingredients

• 1 Serving
• 1 baked chicken thigh seasoned with cumin, chopped
• 1 1/2 cups cooked rice
• 1/4 cup grated cheddar cheese
• 1/3 large tomato, chopped
• 1/4 red bell pepper
• 1/2 can chickpeas, drained
• 1 cup shredded romaine
• 1/2 avocado, sliced
• 3 tablespoons plain Greek yogurt
• 1 tablespoon chopped cilantro
• 1 hot sauce packet

Instructions

1. In a large reusable container, layer rice, chicken, shredded cheese, tomato, bell pepper, chickpeas, lettuce, avocado, yogurt and cilantro.
2. Add any other leftover veggies and place a hot sauce packet on the side of the container.

Description

Ingredients

• Review raw notes for ingredients.

Instructions

1. Comfort food, comin' right up.TOTAL TIME: 0:20PREP: 0:05LEVEL: EASYYIELD: 4 SERVINGSINGREDIENTSkosher salt1 lb.
2. pastaextra-virgin olive oil1 lb.
3. ground beefFreshly ground black pepper3 garlic cloves, minced1 onion, chopped1 tsp.
4. crushed red chili flakes1 tbsp.
5. Worcestershire sauce2 tbsp.
6. tomato paste1/2 c.
7. chopped parsley, plus more for garnish2 c.
8. grated mozzarellaDIRECTIONSBring an 8-quart stock pot of water to a boil and generously season with salt.
9. Cook pasta according to al dente package directions less 1 minute.
10. Reserve 1/2 cup pasta water.
11. Drain pasta without rinsing.Meanwhile in a large skillet over high heat add 1 tablespoon olive oil and brown beef while breaking up with a wooden spoon, about 2 minutes.
12. Reduce to medium heat.
13. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
14. Stir in garlic, onions, chili flakes, Worcestershire sauce, tomato paste, parsley, and 1/2 cup pasta water.
15. Simmer until meat is tender, about 8 to 10 minutes.Toss in pasta and 1 cup mozzarella.
16. Top with remaining cheese and cover with lid.
17. Garnish with parsley and serve immediately.Judy Kim is a NYC-based food stylist, recipe developer, and photographer.
18. She also writes recipes for her website The Judy Lab.

Notes

• Imported from incomplete raw notes; ingredient list needs a quick review.

Description

Ingredients

• 2 pounds of potatoes
• 1/2 cup cream
• 3 tablespoons butter
• 3 cups sharp cheddar, shredded
• 1 1/2 pounds ground beef (or shredded chicken)
• 1 large onion
• 1 cup thin carrot slices
• 4 to 6 ounces mixed mushrooms, chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup beef broth (or chicken broth)
• 2 teaspoon worcestershire sauce
• 1 cup frozen corn
• 1 cup frozen peas

Instructions

1. Boil the potatoes in salted water until soft.
2. Drain and add the cream, butter and half of the cheddar cheese.
3. Mash and add salt and pepper to taste.
4. In a large pan, brown the beef and then set aside (If using chicken, cook and shred).
5. In some butter or olive oil, saute the onions and carrots until soft, then add the mushrooms.
6. In a small saucepan, whisk the 2 tablespoons butter and 2 tablespoons flour over medium heat for about 2 minutes.
7. Add the broth and worcestershire and cook, whisking, for 1 minute.
8. Add the sauce and meat to the veggies, and add the frozen corn and peas.
9. In a greased 9×13, put the meat and veggie mix, then top with the mashed potatoes.
10. sprinkle on the rest of the cheddar and broil.
11. Freezing instructions:
12. Line the 9×13 with parchment paper, then proceed with all steps except broiling.
13. Put the pan in the freezer until frozen solid.
14. Lift out of the pan using the edges of the parchment and wrap in plastic wrap and/or freezer paper.
15. Label and return to the freezer.
16. To cook a frozen casserole, unwrap the plastic wrap and parchment paper and place the casserole into a 9×13.
17. Put into a cold oven and turn oven to 350 degrees.
18. Once oven reaches temperature, bake for 30 minutes, covering with foil if cheese is getting too brown.
19. Check the internal temperature to make sure that the center is hot (at least 160 degrees), then leave foil off and broil, if cheese has not browned.

Description

Ingredients

• FOR THE MARINADE
• Juice of 1/2 lime
• Kosher salt
• Freshly ground black pepper
• 3 cloves garlic, minced
• 1 head broccoli, cut into florets
• Sesame seeds, for garnish
• Thinly sliced green onions, for garnish

Instructions

1. 2/3 c.
2. low-sodium soy sauce, divided
3. 3 tbsp.
4. packed brown sugar, divided
5. 2 tbsp.
6. cornstarch, divided
7. 1 lb.
8. sirloin steak, sliced thinly against grain
9. vegetable oil
10. 1/3 c.
11. low-sodium beef (or chicken) broth
12. 2 tsp.
13. Sriracha (optional)
14. In a medium bowl, whisk 1/3 cup soy sauce, lime juice, 1 tablespoon brown sugar, and 1 tablespoon cornstarch until combined.
15. Add steak, season with salt and pepper, and toss until steak is coated.
16. Marinate 20 minutes.
17. In a large skillet over medium-high heat, heat oil.
18. Add steak in a single layer, working in batches if needed, and cook until seared, about 2 minutes per side.
19. Remove steak and set aside.
20. Stir in garlic and cook until fragrant, about 1 minute.
21. Stir in remaining 1 tablespoon cornstarch until garlic is coated, then stir in broth, remaining 2 tablespoons brown sugar, remaining 1/3 cup soy sauce, and Sriracha.
22. Bring mixture to a simmer.
23. Add broccoli and simmer until tender, about 5 minutes.
24. Season sauce with salt and pepper (if necessary), then return steak to skillet.
25. Garnish with sesame seeds and green onions before serving.

Description

Ingredients

• Steak Fingers
• 1 pound flank steak, sliced into strips
• 1 cup flour
• 1 tsp seasoned salt
• ½ tsp black pepper
• ¼ tsp cayenne
• 2 eggs
• 1 cup milk
• 2 crisco bars
• Gravy
• 2 cups milk
• 2-4 Tbls flour
• ¼ cup grease

Instructions

1. Combine flour, seasoned salt, cayenne, salt, and pepper into a bowl.
2. Whisk together.
3. Ilk and eggs in a separate dish.
4. Bread the strips of steak and put in oil.
5. Fry until batter is brown and crispy (check the steak for doneness).
6. For the gravy: in separate skillet, add the grease and flour on medium-high heat, whisking constantly.
7. It will form into a paste.
8. Whisk until it is a golden brown.
9. Pour in milk and stir constantly.
10. Allow gravy to cook and thicken.
11. Add more milk if it is too thick.
12. Salt and pepper to taste.

Source
Source: Raw notes label this recipe as America’s Test Kitchen (ATK).

Description

Ingredients

• YIELD Makes 8 corn dogs
• TIME 55 minutes
• Why This Recipe Works
• Homemade Corn Dogs
• Gather Your Ingredients
• 1 ½ cups yellow cornmeal
• 1 ½ cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 2 teaspoons sugar
• 1 ½ teaspoons salt
• ½ teaspoon cayenne pepper
• 1 ¾ cups buttermilk
• 4 large eggs, lightly beaten
• 8 hot dogs
• 3 quarts peanut or vegetable oil, for frying

Instructions

1. To re-create this state fair favorite at home, we made a light batter with flour, cornmeal, buttermilk, and eggs.
2. Coating the skewered hot dogs in flour before batter-dipping ensures the batter adheres to the hot dogs.
3. To make coating the hot dogs easy, we transfer the batter to a tall drinking glass for even, hassle free dunking.
4. Set wire rack inside rimmed baking sheet.
5. Whisk cornmeal, 1 cup flour, baking powder, baking soda, sugar, salt, and cayenne together in bowl.
6. Whisk in buttermilk and eggs until incorporated.
7. Place remaining 1/2 cup flour in shallow dish.
8. Dredge hot dogs in flour and shake to remove excess.
9. Thread hot dogs lengthwise onto eight 8-inch skewers.
10. Add oil to large Dutch oven until it measures about 2 inches deep and heat over medium-high heat to 350 degrees.
11. Stir batter to recombine, then transfer half of batter to tall drinking glass.
12. Working with one at a time, submerge hot dog in glass and twirl to coat with batter.
13. Allow excess batter to drip back into glass and place corn dog in hot oil.
14. Repeat immediately with 3 more hot dogs.
15. Fry corn dogs, turning occasionally, until golden brown, 4 to 6 minutes.
16. Transfer to wire rack.
17. Return oil to 350 degrees and repeat with remaining batter and hot dogs.
18. Serve.