Korean Braised Short Ribs

Courtesy of America’s Test Kitchen’s Slow Cooker Revolution

Serves 4

2.5 lbs bone-in English-style short ribs, meat and bones separated

1 pear, peeled, cored, and chopped coarsely

½ cup soy sauce

6 garlic cloves, minced

3 scallions, sliced thin

4 tsp minced or grated fresh ginger

1 tbsp rice vinegar

1 cup low-sodium chicken broth

3 tbsp instant tapioca

Salt and pepper

2 tbsp minced, fresh cilantro

Arrange beef bones in a dish and microwave until well-browned, 10-15 minutes. Transfer to slow cooker.

Process pear, soy sauce, garlic, scallions, ginger and vinegar in food processor until smooth, about 1 minute, then transfer to slow cooker. Stir in broth and tapioca.

Season short ribs with salt and pepper and nestle in slow cooker. Cover and cook until tender, 9-11 hours on low, or 5-7 hours on high.

Transfer short ribs to serving platter and tent loosely with foil. Let braising liquid settle for 5 minutes, then remove fat from surface using a large spoon. Remove bones and season sauce with salt/pepper to taste. Stir in cilantro. Spoon sauce over ribs and serve.

Mozzarella and Spinach Stuffed Chicken Meatloaf

Courtesy of Bakin’ and Eggs

Serves 6 to 8

1 pound ground chicken (We tested this with ground beef and it was delicious. Try it with classic meatloaf mix, turkey, chicken etc.)

1 cup marinara sauce, divided

½ cup fresh bread crumbs

1 teaspoon Italian seasoning

1 tablespoon fresh parsley, diced

½ large onion, finely diced

2 garlic cloves, smashed and minced

2 eggs, lightly beaten

¼ cup grated parmesan cheese

½ teaspoon fennel seed, crushed (optional)

1 (10 ounce) package frozen chopped spinach, thawed and drained (squeeze all the water out)

1½ cups shredded mozzarella cheese, divided

Preheat oven to 350˚. Line a 9-inch loaf pan with foil, shiny side down.

In a large bowl, combine chicken, ¼ cup marinara sauce, bread crumbs, herbs, fennel, garlic, onion, eggs and parmesan cheese and mix well.

Press half of chicken mixture into loaf pan, creating a one-inch indentation down the center. Leave one-inch thickness on all sides. Mix together spinach and 3/4 cup mozzarella cheese and spoon into the indentation. Cover with remaining chicken mixture and seal edges.

Top with remaining ¾ cup marinara sauce and ¾ cup cheese and bake for 50-60 minutes, or until internal temperature reaches 160˚. Let stand for 10 minutes and then lift out of loaf pan using foil edges. Slice and serve with additional marinara sauce, if desired.

Thai Shrimp-and-Coconut Soup with Lemongrass

Courtesy of Food & Wine

Serves 4

5 Thai chiles, seeded and chopped (see Editor’s Note)

4 stalks of fresh lemongrass, tender inner bulb only, finely chopped

4 garlic cloves, coarsely chopped

1/3 cup coarsely chopped peeled fresh ginger

1 large shallot, coarsely chopped

1 tbsp coconut oil or vegetable oil

3½ cups unsweetened coconut milk

¼ cup plus 2 tbsp dark brown sugar

¼ cup Asian fish sauce

¼ cup tamarind concentrate

6 fresh kaffir lime leaves (I can’t find these where I live – so I sprinkle some lime zest from the lime I’m already using over the top of the soup when I serve it. It’s pretty and tasty!)

3 tbsp fresh lime juice

Salt and freshly ground pepper

¾ pound medium shrimp, shelled and deveined

Cooked rice vermicelli (optional)

Editor’s Note: Ok here’s the deal. Don’t waste time chopping stuff that is going into a blender or food processor. Just give it a whack and toss it in.

What? Oh, you want to save more time? Ok – instead of whacking at garlic, lemongrass and ginger, pick thy up some of these gems from Gourmet Garden. They’re in the produce section of the grocery. You’re welcome.

In a blender [or food processor], combine the chiles, lemongrass, garlic, ginger, shallot and ¼ cup of water and puree until smooth.

In a medium saucepan, heat the coconut oil. Add the lemongrass puree and cook over moderately high heat, stirring, until fragrant, about 2 minutes. Whisk in the coconut milk, brown sugar, fish sauce, tamarind, lime leaves and 1½ cups of water and bring to a gentle boil. Simmer over low heat, stirring occasionally, until the soup is flavorful and slightly reduced, about 15 minutes.

Stir the lime juice into the soup and season with salt and pepper. Add the shrimp and simmer until slightly curled and just cooked through, about 1 minute. Ladle the soup into bowls, add the rice noodles, sprinkle with lime zest if using, and serve with copious amounts of napkins.

Michael Symon's Mom's Lasagna

Courtesy of TheChew

Serves 8

½ cup olive oil

1 onion, finely chopped

4 garlic cloves, minced

Kosher salt

1 pound pork neck bones*

1 pound veal

1 pound beef

1 pound spicy Italian sausage (loose or removed from the casing)

½ cup dry white wine

4 cups chopped peeled tomatoes (or 1 - 28 ounce can San Marzano tomatoes) with their juice

3 bay leaves

1 pound dried lasagna noodles

2 pounds whole-milk ricotta cheese

¼ cup chopped fresh flat leaf parsley leaves

¼ cup chopped fresh basil leaves

¼ cup fresh oregano leaves

2 large eggs

1 pound fresh mozzarella cheese (grated)

½ cup grated parmesan cheese

* If you can’t find pork neck bones, don’t panic. I used 3 turkey necks I had stored in the freezer and the results were still fantastic. Use your imagination.

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface.

Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside.

In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt.

Preheat the oven to 350˚.

Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan.

Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving.

Shrimp and Ginger Siu Mai Dumplings

Courtesy of Tyler Florence’s Real Kitchen

Yields 36 dumplings

1 pound shrimp, shelled and deveined

½ pound ground pork

1 green onion, finely chopped

3 garlic cloves, minced

1 (2-inch) piece fresh ginger, grated

2 egg whites

2 teaspoons cornstarch

½ lemon, juiced

1 tablespoon low-sodium soy sauce, plus some for dipping

1 tablespoon sesame oil

¼ teaspoon salt

¼ teaspoon ground black pepper

For the Wrappers:

1 (10-ounce) package round wonton wrappers

Canola oil, for brushing the steamer

Savoy cabbage, for lining the steamer, optional

Micro Arugula, for garnish

For the Dipping Sauce:

½ cup mirin or sake

3 tbsp low-sodium soy sauce

3 tbsp rice wine vinegar

1 shallot, cut in paper-thin circles

1-inch piece of ginger, grated

Special equipment: wok, bamboo steamer

To make the shrimp filling: Pulse all the ingredients in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper.

To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water first will make the filling come off easier). Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. (You can freeze the leftover filling for 2 or 3 weeks.)

Lightly oil the bottom of a 10-inch bamboo steamer and line it with the whole cabbage leaves. Stand the dumplings in the steamer in a single layer and don't let them touch. You should be able to get 12 siu mai in the steamer at a time. Bring 1 to 2 inches of water to a boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through.

Meanwhile, warm all the dipping sauce ingredients together in a pot for a couple of minutes until heated through.

Serve in the steamer basket and garnish with micro arugula and dipping sauce.

Balsamic Roast Chicken

Adapted from Suzanne Somers’ Get Skinny on Fabulous Food

Serves 4 to 6

1 5- to 6-lb whole chicken (organic, hormone-free is best)

2 tbsp fresh rosemary, chopped

2 tsp sea salt

3 garlic cloves, chopped

1 tbsp freshly ground black pepper

2 red onions, chopped

1/4 cup balsamic vinegar

1/4 cup red table wine (the better the wine, the better the flavor)

Preheat the oven to 350˚.

To clean the chicken, remove any fatty pieces. Pull out the neck, giblets, and liver and reserve. Rinse the bird and pat dry.

Editor’s Note: A little tip I learned from Ruth Reichl – place the excess fat under the skin of the chicken over the breasts – the chicken will self-baste!

In a small dish, combine the rosemary, sea salt, garlic, and pepper. Rub this mixture all over the raw chicken inside and out. Let sit for at least 1 hour. You can do this step up to 24 hours in advance so the flavors take hold. Cover the chicken and place in the refrigerator.

Place the neck, giblets, and liver on the bottom of a roasting pan. Sprinkle the chopped red onions on top. Then place the whole chicken on top of the onions. Pour the balsamic vinegar and wine over the chicken.

Roast the chicken in the oven for approximately 2 hours (20 minutes per pound).

Carve the chicken and serve with the balsamic and onion mixture from the bottom of the pan.

Spicy Chicken Breasts

Courtesy of Essential Pépin
Serves 4

½ tsp juniper berries
½ tsp coriander seeds
½ tsp mustard seeds
½ tsp salt
4 boneless, skinless chicken breasts (about 6 oz each)
1½ tbsp olive oil

Combine the juniper berries, coriander seeds, and mustard seeds in a small skillet and cook over medium-high heat for 2 minutes, or until lightly toasted and fragrant. Transfer the toasted spices to a spice grinder or coffee grinder, add the salt, and process for 20 to 30 seconds, until finely ground.

Sprinkle both sides of the chicken breasts with the spice mixture and rub it gently into the meat. Brush the breasts on both sides with the olive oil. (The recipe can be prepared to this point up to 12 hours ahead. Wrap the chicken in plastic wrap and refrigerate until ready to cook.)

Preheat the oven to 180˚.

Heat a very large nonstick skillet until it is hot. Add the chicken breasts and cook over medium-high heat for 3 minutes. Turn the breasts over and cook for 3 minutes on the other side.

Arrange the breasts on an ovenproof platter and place them in the oven for at least 10 minutes to finish cooking. (The chicken can be kept warm in the oven for up to 45 minutes.)

Chicken Fricassee (Fricassée de Poulet à L’Ancienne)

Courtesy of Martha Stewart Living

Serves 4

1 whole chicken (3½ to 4 lbs), cut into 11 pieces (Have your butcher cut the breasts in half, keeping the wings attached but removing the wing tips. Reserve back and wing tips for another use, such as stock.)

Coarse salt and freshly ground pepper

3 tbsp unsalted butter, softened, divided

1 tbsp extra-virgin olive oil

1 small yellow onion, cut into ¼-inch dice (1 cup)

1 carrot, cut into ¼-inch dice (1/2 cup)

1 celery stalk, cut into ¼-inch dice (1/3 cup)

8 oz cremini mushrooms, trimmed and quartered

2 tbsp all-purpose flour

2/3 cup dry white wine

4 cups chicken broth

2 sprigs fresh flat-leaf parsley

2 sprigs fresh thyme

1 bay leaf

2 large egg yolks, room temperature

¼ cup heavy cream

2 to 3 tbsp roughly chopped fresh tarragon leaves

2 tbsp fresh lemon juice

Season chicken on both sides with 1 tablespoon salt and ½ teaspoon pepper. Preheat a Dutch oven or other large heavy pot over medium-high heat. Add 2 tablespoons butter and the oil to pot. When butter melts and foam subsides, add half the chicken, skin side down, in a single layer; do not crowd pot. (If butter begins to blacken, lower heat.) Fry chicken, turning once, until golden brown on both sides, about 10 minutes total, and transfer to a plate. Repeat with remaining chicken.

Reduce heat to medium, and add mirepoix (onion, carrot, and celery) to pot, scraping up any browned bits with a wooden spoon. Saute mirepoix, stirring occasionally, until soft and golden brown in places, 8 to 10 minutes.

Add mushrooms, and cook, stirring occasionally, until mushrooms darken, become glossy, and begin to release liquid, 4 to 5 minutes. Stir in flour, and cook until flour is absorbed by vegetables and is no longer visible, about 1 minute.

Add wine to pot, and bring to a boil, stirring until liquid just thickens, about 45 seconds. Add broth, and stir.

Place chicken, skin side up, in a single layer on vegetables; pour juices that have accumulated on plate into pot. Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine; add to pot. Bring to a boil, then reduce to a simmer. Cover partially. Cook until internal temperature of thickest part of chicken registers 165˚, 25 to 30 minutes. Transfer chicken to a clean plate. Simmer liquid, uncovered, until reduced slightly, about 5 minutes. Discard herbs.

To make the liaison (sauce thickener), whisk together egg yolks and cream in a medium bowl. Whisking constantly, pour 1/2 cup cooking liquid, 1 tablespoon at a time, into liaison to temper it. Stir tempered liaison into pot.

Return chicken to pot. Add tarragon, lemon juice, and the remaining butter. Bring to a simmer, stir gently to combine, and serve.

Gluten-Free Shake and Bake

Courtesy of chefhanksnotes.blogspot.com

Serves 4-6

1 to 2 cup rice flour (1 cup for 6 or less pieces, 2 cups for up to 12 pieces)

¼ cup good-quality sweet paprika

½ tsp red pepper

½ tsp black pepper

1 tsp cumin

1 tsp granulated garlic

1 tsp toasted onion powder

1 tsp sea salt

4-12 chicken thighs or drumsticks

Preheat the oven to 375˚.

Add all the ingredients but the chicken into a plastic or brown bag. Add chicken pieces, 1-2 at a time, to bag and shake. Place onto a foil or parchment paper lined large baking sheet. Cook for 30-45 minutes or until the internal temperature of the chicken reaches 165˚.

Five Spice Roasted Chicken

Courtesy of skinnytaste.com

Serves 6

6 cloves of garlic

1 large shallot

1 tbsp grated fresh ginger

1 tbsp agave (or sugar)

¼ cup reduced sodium soy sauce (Tamari for gluten-free.)

½ tsp Chinese five-spice powder

Freshly ground black pepper

3 lbs (6) chicken legs (thighs and legs attached), fat trimmed or 12 chicken thighs

In a blender combine the marinade ingredients; blend until smooth.

Place the chicken in a large, resealable zip-top bag or container and pour in the marinade. Toss the chicken inside the bag to cover evenly with the marinade and refrigerate for 6-8 hours or as long as overnight.

Preheat oven to 400°. Place the chicken on a rack in a foil lined roasting pan. Create a loose tent over the chicken with foil.

Roast the chicken in the center of the oven 30 minutes; remove foil and continue to cook, basting occasionally until the internal temperature is 165°-170°, about 45 minutes longer (Insert thermometer between the leg and the thigh).

Slow-Cooker Chicken Black Bean Tacos

Courtesy of skinnytaste.com

Serves 4-6

12 oz raw skinless chicken tenders or breast

15 oz can low sodium black beans, drained and rinsed (I used Goya.)

10 oz can tomatoes with mild green chiles (I used Rotel.)

1 1/8 tsp chili powder

¾ tsp plus 1/8th tsp ground cumin

¼ tsp garlic powder

¼ tsp oregano

1 medium scallion, diced

1 tbsp chopped cilantro (optional)

For the Slaw:

1 1/3 cups shredded red cabbage

1 tsp red wine vinegar (or lime juice)

salt and black pepper, to taste

For the Taco:

12 crisp corn taco shells

Optional toppings: Pico de gallo, avocado, etc.

Season chicken with pinch of salt, garlic powder, oregano, 1/8 tsp of the chili powder and 1/8 tsp cumin.

Add the beans and tomatoes to the crock pot and season with the remaining chili powder and cumin. Place chicken in the crock pot and cover. Cook on high for 2 hours.

Meanwhile, combine shredded cabbage with vinegar (add more to taste), season with salt to taste; set aside.

Remove chicken from the crock pot and shred with two forks. Drain beans and transfer to a platter, or back to the crock pot to keep warm. Top with shredded chicken, scallions and cilantro.

To serve, warm the taco shells according to package directions. Fill with equal amounts of bean and chicken mixture. Top with cabbage and your favorite toppings.

Vietnamese Chicken Meatballs

Adapted from Joyce’sVietnamese Chicken Meatballs in Lettuce Wraps

Serves 4 (in my house these served 2)

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1½ -inch pieces (or buy 1 lb ground chicken)

3 tbsp Asian fish sauce

2 shallots, finely chopped

3 garlic cloves, minced

1 stalk of fresh lemongrass, tender white inner bulb only, minced

3 tbsp chopped cilantro, plus more for serving

1 tbsp finely chopped mint, plus 1/3 cup leaves for serving

1½ tsp cornstarch

¼ tsp kosher salt

¼ tsp freshly ground pepper

¼ cup granulated sugar

Optional

7 oz rice stick noodles

Soy sauce

Garnish: Asian chili sauce, cilantro, Boston lettuce

Preheat the oven to 400°. Position a rack in the top third of the oven. If using chicken thighs, place them in a food processor and pulse the chicken until coarsely ground. Transfer ground chicken or thigh meat to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.

Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1½ -inch balls. (For best results, refrigerate the meatballs at this point for 1 hour.)

Roll the meatballs in the sugar until they are evenly coated.

Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.

Meanwhile, prepare the rice noodles, if desired. Transfer the meatballs to the platter and serve with chili sauce and lettuce, rice noodles or rice.

Rice Noodles

Bring a large pot of water to a boil. Add a few shakes of soy sauce and turn off the heat. Add the rice noodles and let soak until ready to use, at least 10 minutes. Drain immediately before serving.

Roasted Poblanos in Cream Sauce (Rajas con Crema)

Courtesy of simplyrecipes.com

Serves 6-8

6 fresh poblano chiles

1 tbsp butter

½ white onion, sliced lengthwise (root to tip), 1/4-inch slices

½ tsp salt

½ cup Mexcian crema (Mexican sour cream) or crème fraîche

½ cup milk

½ cup grated Monterey Jack cheese

Char the whole poblano chile peppers on all sides. The best way to do this is over an open flame of a gas stove. Just place the raw whole chile peppers directly on the grate covering the flame and let the flame blacken the outside skin of the peppers. When one side has blackened, use tongs to turn the chile over a little so the flame can blacken another side. You can also use a broiler to blacken the chile peppers, but direct flame is the best way. Sometimes with a broiler the chiles end up cooking too much before they blacken. They should still be a little firm. This is easier to control when you cook them directly over flame. Once the peppers are blackened all over (you can still have a few green spots), place them in a paper bag or a thick plastic bag, close the bag, and let the chiles steam in their own heat for a few minutes.

When the chiles are cool to touch, remove them from the bag. Working over a sink (this part is messy) use your fingers or a damp towel to strip off the blackened parts. Try to avoid running the chiles themselves under water, as that may wash away some good flavor. But you may find it easier to rinse your hands with water as you are stripping the blackened bits off.

Editor’s Note: I don’t have a gas stove *cringe* so I roast the peppers in the oven on a foil-lined sheet or pan at 400˚. Turn them every 15 minutes until thoroughly charred. Then just fold the foil up and over them to let them steam a bit until cool to the touch. Peel.

Once the blackened outer skin is removed, open up the chiles and cut out and discard the stems, seeds, and inner veins. Cut the chiles into long strips, about an inch wide. Many recipes call for thin strips, about a half inch wide, which you can do if you want. I just like them with thicker strips. Set aside.

Heat the butter (can use vegetable oil instead if you want) in a large cast iron skillet on medium heat. Add the onions and cook until translucent, about 3 to 4 minutes.

Add the poblano chiles to the onions. Sprinkle the chiles with salt. Add the Mexican crema and the milk. Gently stir to coat the chiles. Let cook for several minutes, until the chiles are completely cooked through and the sauce is bubbly and a little reduced, then sprinkle in the grated jack cheese. Stir with the hot crema sauce until the cheese has melted and mixed in with the crema sauce.

Serve with warm corn or flour tortillas (or as a side dish).

Caramelized Black Pepper Chicken

Courtesy of Food & Wine

Serves 4

½ cup dark brown sugar

About ¼ cup fish sauce (nam pla)

¼ cup water

3 tbsp rice vinegar

1 tsp minced garlic

1 tsp finely grated fresh ginger

1 tsp coarsely ground pepper

2 fresh Thai chiles, halved, or dried red chiles

1 tbsp canola oil

1 shallot, thinly sliced

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces

4 cilantro sprigs

In a small bowl, combine the sugar, fish sauce, water, rice vinegar, garlic, ginger, pepper and chiles.

Heat the oil in a large deep skillet. Add the shallot and cook over moderate heat until softened, about 4 minutes. Add the fish sauce mixture and the chicken and simmer over high heat until the chicken is cooked through, about 10 minutes. Transfer to a serving bowl, garnish with the cilantro and serve.