- 8 garlic cloves, finely grated
- 1½ tsp. crushed red pepper flakes
- 5 Tbsp. grapeseed or vegetable oil, divided
- 8 skin-on, bone-in chicken thighs
- 2½ tsp. kosher salt, plus more
- 3 large fennel bulbs sliced into ¾"-thick wedges (reserve stems and fronds for another use)
- Toasted sesame oil (for drizzling)
Place racks in upper third and middle of oven; preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil in a large bowl. Season chicken thighs with 2½ tsp. salt and toss to coat in marinade. Arrange, skin side up, on a parchment-lined rimmed baking sheet; let sit at room temperature while you prepare the vegetables.
Toss fennel wedges and scallions with remaining 3 Tbsp. grapeseed oil on another rimmed baking sheet. Season with salt, then arrange in a single layer. Roast vegetables on top rack and chicken on middle rack, tossing vegetables halfway through, until vegetables are softened and chicken is browned and cooked through, 35–45 minutes.
Divide scallions, two-thirds of the fennel, and 4 chicken thighs between plates. Drizzle with sesame oil and squeeze a lemon half over. Transfer remaining chicken thighs along with any juices from baking sheet to an airtight container; let cool, then cover and chill. Place remaining fennel and lemon half in a separate airtight container; let cool, then cover and chill.
Do Ahead: Chicken and vegetables can be roasted 3 days ahead. Keep chilled.
You can't live by skewered meat alone. These veggie kebabs make a great addition to any grilling menu.
By preheating the baking sheet, you’ll ensure that every sprout in this goes-with-anything side has that irresistible crispy edge.
Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.
Pasta is the perfect weeknight dinner. It's fast and you can use whatever ingredients you happen to have. Vegetarian pasta is even faster, because you don't have to worry about cooking meat. That said, a bowl of just pasta and vegetables might lack in protein—and protein is important at every meal. Cheese is high in protein but also high in fat (Parmesan has 8 grams of fat and 8 grams of protein per ounce), so adding too much might add more calories than you want. Whole-wheat pasta with vegetables, chickpeas, or other beans (which have protein and fiber, vegetables, and a little bit of cheese is delicious and covers all your nutritional bases.
Thomas Keller is one of the most celebrated chefs of our time, and many of his Michelin-starred fine dining restaurants serve the kind of food that you wouldn't dream of trying to cook at home. But his roast chicken recipe is one of the simplest out there, calling for just chicken, salt, and pepper, plus butter and Dijon mustard to serve. Lucky for lazy cooks everywhere, this simple recipe is also the absolute best and should forever be your go-to.
Rachael Ray: Sweet + Sticky Chicken Recipe Directions
- Combine vinegar, honey, red pepper flakes, garlic, balsamic vinegar, olive oil, lemon zest, and lemon juice with a whisk.
- Let chicken marinate in the mixture for 15 minutes, turning a few times.
- Preheat a grill to medium high.
- Parboil your batch of asparagus in about an inch of water, cooking around two minutes.
- Cold shock the asparagus and drain it completely.
- Grill your chicken for 12 minutes, turning a few times.
- Finish asparagus on the grill for around four minutes, marking evenly all around.
- Slice chicken and serve it with asparagus.
- Top the servings with scallions and drizzle it with Sriracha.
- For a milder garnish, thin Harissa sauce using hot water or olive oil.
About Pat Howard
Pat Howard is a writer and editor in Los Angeles. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.
HOW TO MAKE CHINESE ORANGE CHICKEN
Orange chicken gets its orange flavors from orange juice and rehydrated aged tangerine peal (found in Asian markets) or orange zest. Once the peels are chopped (or the oranges zested) orange sauce takes 5 minutes to put together.
- Make The Orange Sauce: Combine orange zest (or tangerine peel) with the orange juice, rice vinegar, soy sauce, wine or sherry, sugar, cornstarch and salt. Heat oil in a large skillet over medium high heat. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Pour the orange sauce ingredients into the pan and cook, stirring, until the sauce thickens enough to coat the back of a spoon, 30 seconds to a minute. Transfer sauce to a bowl and let it cool. When cool, the sauce can be stored in an airtight container in the fridge for 1 week or in the freezer for up to 2 months.
- Marinate the chicken: Cut boneless chicken thighs into bit sized pieces and marinate them for ten minutes in a mixture of oil and salt. Then toss the chicken with a whisked egg and cornstarch to create the batter.
- Sauté the chicken: Heat vegetable oil in a large wok or skillet and sauté coated chicken pieces for five minutes, until just cooked through.
- Add the orange sauce, heat for a minute or so and dinner is ready.
Serve Chinese orange chicken over white or brown rice or quinoa. Add a sprinkle of toasted sesame seeds or scallions or strips of orange zest to garnish. Steamed broccoli is a perfect accompaniment.
By the way, since the orange sauce freezes really well you might want to cook up a big batch and freeze it in portions. Then anytime you&rsquore craving orange chicken or orange shrimp, dinner is just 20 minutes away.
I used to think of a stir-fry as something that didn&rsquot require a recipe. I&rsquove made plenty of Chinese style stir-fries over the years, starting back in my college days, just a wok full of meat and veggies with an improvised sauce comprised mainly of bottled soy or hoisin sauce &ndash a haphazard approach with unreliable results.
Decades later it feels good to have a growing collection of delicious tried and true Chinese stir-fry recipes on Panning The Globe. Some of my favorites are Chinese Beef and Broccoli, Moo Shu Pork, 7 Flavor Precious Chicken, and Chinese Fun Noodles with Beef.
And it&rsquos great to have Maggie&rsquos book as a resource for loads of great Chinese stir fry recipes.
Here&rsquos the recipe for Chinese Orange Chicken. If you try this recipe I hope you&rsquoll come back to leave a star rating and comment. I&rsquod love to know what you think!
Sheet Pan Chicken and Garden Vegetables with Everything but the Bagel Sesame Seasoning Blend
I realize I am a bit late to this party. For a while I thought Martha Stewart had given up cooking any other way than by using a sheet pan. She created 17 sheet pan suppers for Pork alone. She made everything from Pizza to Vegetable Quinoa Tahini bowls on a sheet pan. It’s not that I completely resisted the sheet pan. In fact, two of my favorite recipes on Chewing The Fat use the technique. (Their links follow this recipe.) In putting this recipe together, I thought why not use a terrifically colorful group of vegetables: Red Onions, a whole sleeve of those multi-colored sweet peppers, Zucchini and Broccoli to bring green into the picture and then finally for some juicy red bites, cherry tomatoes cut in half. As to the chicken, I used breasts but you can cut boneless, skinless breasts or thighs or a combination of both, into bite sized pieces. Douse the whole shebang with Olive Oil, then vociferously use the Pepper Grinder and toss the mixture together before adding the other key ingredient.
Once again forgive me for not previously extolling the virtues of what has to be the most successful product launch of last year. That’s Trader Joe’s “Everything but the Bagel Sesame Seasoning Blend”. This product is so popular that Epicurious actually published a piece showing 19 ways to use the stuff. But before you sign off because there’s no TJs near you, I have found a recipe that you can make yourself with nary a Trader Joe’s within miles of your house. The proportions in the recipe yield just enough seasoning for this dish. I think you’ll find it so irresistible that it would make sense to make a big batch of it. You might start with an entire 2.3 oz jar of White Sesame seeds and take it from there scaling everything up. The one key here is to get all the components roughly the same size. And whatever you do, don’t make substitutions—no granulated garlic or regular salt or the flavor will be off. And I’d highly recommend using Maldon Sea Salt. It’s the perfect sized grain for this recipe. If you can’t find Maldon, you can order it for surprisingly little money on Amazon. It was actually cheaper there than at the specialty foods store where I bought mine.
Once we’ve gotten our Seasoning Blend in hand, put the chicken and vegetables onto a sheet pan covered with Aluminum foil (for easy clean-up). Then throw caution to the wind and season the entire mixture with the Seasoning blend. Pop it into the oven for all of 15 minutes. Make sure the chicken is cooked through and serve. Now you can serve it on a bed of rice or even faster, one of couscous and your dinner is done. Here are the recipes.
Wednesday, October 25, 2017
Roasted and Smashed Potatoes for Easier Shepherd's, Cottage, or Fish Pies
A bag of small potatoes that I had planned to turn into smashed potatoes recently inspired a new look at the traditional shepherd's pie. I had a package of ground lamb that my friend Liz suggested I try instead of always grinding my own. Naturally shepherd's pie came to mind, but I still wanted those crispy delicious smashed potatoes.
I decided to have the best of both worlds by topping my meat mixture with smashed instead of mashed potatoes.
First I scrubbed and cut slits in the potatoes, tossed those plus some carrots and sweet potatoes in olive oil, salt and pepper, and roasted them on a full sheet pan lined with parchment paper. The next time I make this, I'll also roast some onions and garlic to add to the meat when I brown it.
As soon as the potatoes were soft enough, I smashed them with a fork, sprinkled on a bit more olive oil, and returned the tray to the oven.
For this batch I diced two slices of bacon, cooked it, removed some of the bacon fat, and then browned the lamb, onions, garlic, and herbs in that pan. After the meat was transferred to a porcelain baking dish, I scattered the roasted carrots around, topped it with the cooked (but not totally browned) potatoes, and dabbed on a few bits of butter. I put the dish into the already hot oven for about 20 minutes for the flavors to meld and for the final crisping of the smashed potatoes.
When potatoes are a daily menu item, as they were for many of my Irish ancestors, having leftover mashed potatoes to turn a bit of leftover roast into a cottage pie was easy. However making the dish from scratch the way I often do can limit the number of times you enjoy this lovely meal.
By roasting off everything on a tray in the oven, it's much quicker and you have the bonus of that caramelized, roasty-toasty flavor on all the vegetables. And remember, you can use this method to make cottage pie with beef or a fish pie. You can also turn a tray of wonderful, roasted root vegetables into a meatless version.
These Sheet-Pan Dinners Will Make Your Life a Bit Easier
Keep the cooking (and the subsequent dishwashing) at a bare minimum tonight.
When it comes down to weeknight cooking, let’s be real: Most of the time it’s not the act of cooking that’s the real hassle, it’s the cleanup. These dinners all come together in one sheet pan𠅊nd maybe a bowl or two for mixing𠅋ut we’re keeping the dishes to a minimum. They’re flexible enough for a big family meal on a busy Tuesday night, to the weekend warrior cook who’s batch-prepping their meals for the week.
And keeping convenience in mind, many of the proteins, vegetables, and herbs are easily swappable in these recipes for what you prefer and already have stocked in your kitchen. From reworking Sunday-night favorites like classic eggplant parmesan to be more school-night friendly, to a complex and elevated steak dinner that can do the job on both hectic evenings or a leisurely dinner with company, these six recipes are simple, speedy, and as hands-off and hassle-free as we could make them.
The Family Favorite That&rsquos Weeknight Friendly
This classic family-favorite dinner comes together mess-free, with minimal dishes left in the sink in its aftermath. With no deep frying involved, and just one skillet and sheet pan, it’s the ideal crowd-pleasing weeknight meal for hectic evenings𠅋ut impressive enough to earn a spot on the table at a weekend dinner party. Once you pick up your produce, you’re likely to have the majority of these ingredients on-hand in your pantry your favorite store-bought marinara sauce is the easy shortcut to make this Tuesday-night friendly. Make sure to let your eggplant drain thoroughly for the perfect charred texture.
How To Make Chicken Marsala
If your chicken breasts are large, like the ones in the photo above, it’s best to first cut them in half horizontally. (If you pound them without first halving them, they’ll be ginormous and oddly shaped.)
Once you’ve got four flat filets, pound them each to an even 1/4-inch thickness.
Place the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a ziplock bag.
Add the chicken to the bag seal the bag tightly and shake to coat chicken evenly. Set aside.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) Place the flour-dusted chicken in the pan, shaking off any excess first.
Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and ¼ teaspoon of salt.
Cook for 1 to 2 minutes more.
Add the broth, wine, heavy cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring the liquid to a boil, then reduce the heat to medium.
Gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce it won’t start to thicken until the very end of the cooking time).
Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve.