1 cup chicken broth (I use 1 teaspoon Better than Bullion with 1 cup water)
2 teaspoons grated lime zest
1/4 cup lime juice (approximately 2 limes)
Season the chicken with 1 teaspoon salt and 1/4 teaspoon pepper.
In a large pot over medium-high, melt the butter. Add the chicken and scallion whites, then cook, stirring once or twice, until both the chicken and scallions begin to turn golden brown, 3 to 5 minutes.
Add the tomato paste, garam masala, cardamom, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper.
Cook, stirring constantly, until fragrant, 30 to 60 seconds. Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, until the chicken is opaque when cut into, 5 to 7 minutes (I like to cook this, partially covered, for at least 15 minutes to allow the chicken to get really tender.
Stir in the scallion greens and the beans, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.
Tip: Don’t forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.
My grandma starting making this long before “Shake and Bake” existed. It’s surprisingly delicious. The allspice is essential!
6 boneless, skinless chicken thighs (I prefer Organic Smart Chicken)
1 cup Panko bread crumbs
1 tablespoon olive oil or butter
2 tablespoons flour
1/2 teaspoon salt
1/2 – 3/4 teaspoon allspice
1/2 teaspoon pepper
1/4 teaspoon Old Bay Seasoned Salt
1 egg, beaten (optional)
Preheat oven to 425 convection (if you have).
Mist a wire rack with cooking spray, then set in a rimmed baking sheet. For easy clean up, line the baking sheet with aluminum foil.
In a skillet, melt the oil or butter and add Panko. Mix constantly until lightly browned. Remove from heat and add flour, allspice, salt and pepper and mix well. Set the pan on a work surface.
In a separate shallow bowl, whisk together the egg and a spoonful of milk or water. This step is optional, as I usually find the chicken moist enough on their own to adhere to the bread crumb mixture.
Working with one piece of chicken at a time, dip both sides of chicken in eggs and then transfer to the Panko mixture. Dredge both sides in the mixture while pressing to adhere.
Transfer chicken to prepared wire rack, spacing evenly apart. Try not to place the chicken too close together. I once tried making a double batch on one sheet pan and they didn’t cook properly.
If you’d like, spray the chicken with cooking oil to enhance browning.
Bake until golden brown and cooked through, about 25 minutes, or until the internal temperature at the thickest part of the chicken is 165. If the chicken isn’t browned enough, change the heat setting to broil and allow to bake another 3-5 minutes. If you’d like the underside to be browned as well, flip and broil a few minutes.
Bone-in chicken thighs work well too, but cooking time will increase to approximately 30 minutes.
Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one is an exception. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.
This is a very simple dish that comes together in 10 minutes. It’s my son’s absolute favorite meal.
1 tablespoon olive oil
1/2 small onion, diced (3/4 cup)
1 clove garlic, minced
1 teaspoon kosher salt
1/4 teaspoon pepper
8 ounce can tomato sauce (preferably Hunts)
2 cans cannellini, great northern, or navy beans (or 1.5 cups dried beans soaked overnight in a brine of 1.5 tablespoons kosher salt to 3 quarts water)
Heat the oil in a medium pot, Dutch oven or stovetop pressure cooker.
Add onions, salt, and pepper and cook, partially covered, until the onions are completely soft, about 7 minutes.
Add garlic and cook until fragrant.
Add tomato sauce and beans and bring to a boil. Cover and let cook for about 10-15 minutes, stirring occasionally. If you prefer the sauce to be thicker, uncover and simmer until desired consistency is reached. We like ours pretty saucy.
Pressure cooker instructions: Sometimes, rather than using a regular pot, I’ll prepare this in my stovetop pressure cooker. I let it come to pressure for about 5 seconds and do a quick release. It’s amazing how much of an impact that makes on the final result.
1 pound thinly sliced skinless, boneless chicken breast
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
2 tablespoons olive oil
1 large lemon-half thinly sliced, half juiced
2 tablespoons butter
1 medium shallot, chopped
1/3 cup white wine or dry vermouth (I skip this)
1/3 cup chicken broth (I use 2/3 cup since I skip the wine)
I like to add 1/4 cup capers, drained and rinsed
Arrange chicken pieces in a single layer on a large plate or a tray. In a small bowl, mix flour, salt and paprika. Sprinkle half of the seasoned flour over chicken. Turn pieces over and dust with remaining seasoned flour.
In a large skillet, heat oil over high heat. Add lemon slices and cook 1 minute on each side; remove and set aside. Add chicken pieces to pan in a single layer and cook until golden brown outside and white inside but still juicy, 1 to 2 minutes on each side; remove to a platter.
Melt 1-tablespoon butter in the same skillet over medium heat. Add shallot and cook until softened, about 2 minutes. Pour in wine, broth, and capers and bring to a boil over high heat, scraping up any brown bits from bottom of the pan with a wooden spatula; boil until reduced by half, about 1 minute.
Stir in lemon juice and remaining butter and pour over chicken, garnish with chopped parsley.
The unique way the pasta is cooked lends a special quality to this delicious dish. There are a few steps involved, but it’s very worth the effort.
3 slices bacon, cut into 1/4-inch pieces
1/2 cup Panko bread crumbs
Salt and pepper
2 tablespoons vegetable oil
1 large head cauliflower (3 pounds), cored and cut into 1-inch florets
1 onion, chopped fine
1/2 teaspoon fresh thyme, minced
1 pound campanelle pasta (I like Rigatone)
5.5 cups chicken broth
1/2 cup dry white wine (I skip this)
3 tablespoons fresh parsley, minced
1 teaspoon lemon juice
BACON PANKO TOPPING: Cook bacon in 12-inch skillet over medium-high heat until crispy, 5 to 7 minutes. (I remove all but 2 tablespoons of the bacon fat). Add panko and 1/4 teaspoon pepper and cook, stirring frequently, until panko is well browned, 2 to 4 minutes. Transfer Panko mixture to bowl and set aside. Wipe out the skillet.
CAULIFLOWER: Heat 5 teaspoons oil in now-empty skillet over medium-high heat until shimmering. Add cauliflower and 1 teaspoon salt; cook, stirring occasionally, until cauliflower is crisp-tender and browned in spots, 10 to 12 minutes. Remove pan from heat and cover to keep warm. (I’ve had mixed results cooking the cauliflower this way, probably because I don’t have a 12-inch skillet.I prefer to toss the cauliflower with 2 tablespoons of olive oil and 1 teaspoon salt and roast in a 450 degree oven until browned, stirring half way through, approximately 20 minutes.
PASTA: Heat remaining 1 teaspoon oil in Dutch oven over medium heat until shimmering. Add onion, thyme, and 1/2 teaspoon salt; cook, stirring frequently, until onion has softened, 4 to 7 minutes. Increase heat to high, add pasta, broth, and wine, and bring to simmer. Cook pasta, stirring frequently, until most of liquid is absorbed and pasta is al dente, 8 to 10 minutes.
Remove pot from heat; stir in parsley, lemon juice, and cauliflower; and season with salt and pepper to taste.
Sprinkle with bread crumb topping, or leave it in a bowl to serve separately.