Easy Shrimp Boil Pasta

 

INGREDIENTS

kosher salt

1 lb. tripoline pasta or fettuccine

1 tsp. extra-virgin olive oil

2 Andouille sausage links, cut into 1/4" slices

1 lb. medium shrimp, peeled and deveined

3 tbsp. unsalted butter

2 cloves garlic, minced

1 c. diced onion

2 tbsp. all-purpose flour

1 red bell pepper, diced

1 c. low-sodium chicken broth

1 c. half-and-half

4 tsp. Old Bay seasoning

1 c. corn kernels

1/4 c. Freshly Chopped Parsley

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium-high heat, warm oil and cook sausage until browned. Using a slotted spoon, transfer to a plate leaving remaining oil in the skillet. Cook shrimp until opaque, 5 minutes, then transfer to plate with sausage.
3. Return skillet to stove over medium heat. Melt butter and cook garlic and onion, 3 minutes. Add flour and whisk for 1 minute. While continuing to whisk, add bell pepper, broth, half-and-half, and Old Bay until smooth. Bring to a boil and simmer on low until slightly thickened, 2 to 3 minutes. Add corn and parsley and stir until warmed.
4. Add pasta to skillet with shrimp and sausage along with any drippings and toss together. Serve immediately.

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Healthy and Creamy Millet with Pumpkin and Sage

Try serving this creamy, naturally-gluten free millet dish at your next fall dinner

 

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 2 tablespoons fresh sage, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1 cup pumpkin puree
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

In large saucepan, sauté onion, garlic, and sage over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 3   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Halfway through adding the liquid, stir in pumpkin puree. Once the millet is al dente, remove from the heat and stir in butter and cheese. Season with salt and pepper and serve.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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easy Millet with Broccoli Rabe and Parmigiano

This Italian inspired millet "risotto" is easy to make, and can be partially made ahead of time

 

Ingredients

• 3/4 pound broccoli rabe, tough stems removed
• 1 teaspoon red chili flakes
• 2 tablespoons extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 3 tablespoons unsalted butter
• 1/4 cup grated Parmigiano-Reggiano cheese
• Kosher salt
• Freshly ground pepper

 

How to Make It

Step 1   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 2   

Heat 1 tablespoon of oil in large saucepan over moderate heat. Add broccoli rabe and chili flakes and sauté until wilted, about five minutes. Remove from heat and set aside.

Step 3   

In the same pan, sauté onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 4   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and add the broccoli rabe, butter, and cheese. Season with salt and pepper and serve.

 

Make Ahead

The broccoli rabe can be sautéed a day ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

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Healthy Eggplant with Pomegranate, Millet and Mint

Add in some tomato, the zing of pomegranate molasses, generous handfuls of fresh herbs and the pop of pomegranate seeds, and you have something truly special.

 

Ingredients

• 1 large eggplant
• 1 teaspoon fine sea salt
• 1 cup raw hulled millet
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 1 tablespoon finely grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• Pinch of ground cinnamon
• 3 large tomatoes, cores removed and finely diced
• 2 to 4 tablespoons water
• 2 tablespoons pomegranate molasses
• Seeds from 1 pomegranate
• Handful of fresh mint, for serving
• Handful of cilantro leaves, for serving

 

How to Make It

Step 1   

Dice eggplant into 1/2-inch pieces. Place in a large bowl, sprinkle with salt and mix well. Set aside for 20 to 30 minutes.

Step 2   

Meanwhile, to prepare the millet, rinse under cold running water and drain well. Place into a medium saucepan, add 2 cups water and a good pinch of salt. Bring to a boil, cover with a lid and reduce to the lowest setting.

Step 3   

Cook for 20 minutes, by which time all the water will have been absorbed and the millet will be tender. Remove from the heat, keep the lid on and allow to sit for 5 minutes before fluffing up with a fork. Set aside to cool slightly while periodically fluffing up with a fork to prevent clumps.

Step 4   

Drain liquid from the eggplant. Heat olive oil in a large skillet over medium heat. Add eggplant and cook for 4 to 5 minutes, stirring often until golden and tender. Add garlic and ginger and cook while stirring for 30 seconds. Add the spices and cook 20 seconds, or until fragrant. Add chopped tomatoes and a touch of water (just enough to stop the base from catching and burning). Reduce the heat, partially cover the pan with a lid and cook for 10 to 12 minutes, until the tomatoes have collapsed and formed a thick sauce and the eggplant is meltingly soft. Add pomegranate molasses and adjust seasoning, if needed.

Step

Step 5   

Serve eggplant with millet and sprinkle with pomegranate seeds, mint and cilantro.

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#Easy Beef and Portobello Stroganoff

Ingredients

2 slice rye bread

2 tbsp. olive oil

1 large onion

2 stalk celery

1 lb. lean (90 percent) ground beef

1/4 tsp. salt

1/4 tsp. pepper

2 clove garlic

1/2 tsp. dried marjoram

1/4 tsp. caraway seeds

12 oz. portobello mushroom caps

2 tbsp. water

1/4 c. dry white wine

1 tbsp. cornstarch

1 can no-salt-added beef broth

12 oz. farfalle pasta

1/2 c. reduced-fat sour cream

chopped fresh flat-leaf parsley leaves

 

Directions

1. Preheat oven to 400 degrees F. Grease a 3-quart shallow ceramic baking dish. Heat large, covered saucepot of salted water to boiling on high.
2. Tear bread into large chunks. In food processor with knife blade attached, pulse bread until crumbs form.
3. In a 12-inch skillet, heat 1 tablespoon oil on medium-high. Add onion and celery and cook 3 to 4 minutes or until golden brown, stirring. Add beef, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook 3 to 4 minutes or until beef is browned, stirring to break up meat. With slotted spoon, transfer mixture to large bowl.
4. To same skillet, add garlic, marjoram, and caraway. Cook 15 seconds or until fragrant, then add mushrooms and water. Cook 4 minutes or until tender, stirring frequently. Add wine, heat to boiling, and cook 2 minutes.
5. In small bowl, combine cornstarch and 1 tablespoon broth. Add remaining broth to skillet; heat to boiling. Stir in cornstarch mixture; cook 5 to 6 minutes or until thickened, stirring occasionally.
6. Meanwhile, add pasta to boiling water and cook for half the time label directs. Drain pasta well; transfer to bowl with meat mixture.
7. Stir sour cream, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper into mushroom mixture in skillet; cook 1 minute or until creamy, stirring. Add to bowl with meat mixture and gently stir until well mixed. Transfer to prepared dish and spread evenly.
8. In small bowl, combine crumbs and remain­ing tablespoon oil. Sprinkle evenly over pasta mixture. Bake 18 to 20 minutes or until crumbs are golden. Garnish with parsley to serve.

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easy Garlic Butter Shrimp Pasta

INGREDIENTS

4 tbsp. butter

1 lb. shrimp

kosher salt

Freshly ground black pepper

4 cloves garlic, minced

3/4 c. dry white wine

Juice of 1/2 lemon

pinch of crushed red pepper flakes

3/4 c. grated Parmesan, plus more for garnish

1 tbsp. Freshly Chopped Parsley

12 oz. cooked angel hair

 

 

DIRECTIONS

1. In a large skillet over medium heat, melt 1 tablespoon butter. Add shrimp and season with salt and pepper. Cook until pink, 2 minutes per side. Transfer to a plate.
2. In the same skillet, add remaining butter and garlic. Cook until fragrant, 1 minute. Add wine, lemon juice, and crushed red pepper flakes and simmer 2 minutes, then add Parmesan and parsley and let cook 2 minutes more. Add cooked angel hair and shrimp and toss until completely combined. Garnish with Parmesan.

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#Lemony Shrimp Cavatappi

 

INGREDIENTS

12 oz. cavatappi

1/4 c. butter

Juice of 2 lemons

1/4 c. freshly chopped chives

kosher salt

1 lb. large shrimp, peeled and deveined (tails left on, if desired)

1 large lemon, sliced

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook cavatappi according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
2. Meanwhile, cook shrimp. In a large skillet over medium heat, melt butter. Add lemon juice and chives and season with salt. Bring to a simmer.
3. Once simmering, add shrimp and cook until pink, 2 minutes per side.
4. Add cooked pasta and lemon slices to skillet and serve.

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Healthy Millet "Risotto" with Beets and Ricotta

Roasted beets and whole-milk ricotta cheese give this creamy millet "risotto" fresh flavor

 

How to Make It

Step 1   

Preheat the oven to 350°. Arrange the beets in a roasting pan, cover tightly with foil, and bake for 1 hour, until the beets are tender. When cool, peel and trim beets, dice, and set aside.

Step 2   

Bring the vegetable stock and water to a simmer in a medium saucepan.

Step 3   

In large saucepan, sauté onion and garlic over moderate heat until softened, about 5 minutes. Add the millet and cook, stirring, for 2 minutes. Add the wine and cook 1 minute.

Step 4   

Add stock mixture to millet 1 cup at a time, stirring occasionally, and adding more stock once it has been absorbed, about 30 minutes total. Once the millet is al dente, remove from the heat and stir in beets, butter, and Parmigiano-Reggiano cheese. Season with salt and pepper, top with ricotta, and serve.

 

Make Ahead

The beets can be roasted up to two days ahead. Store in an air-tight container and refrigerate.

 

Notes

If eating a gluten-free diet, be sure to use gluten-free stock.

 

Ingredients

• 1 pound red beets
• 1 tablespoon extra-virgin olive oil
• 1 small white onion, medium dice
• 2 cloves garlic, minced
• 1 cup millet
• 1 cup dry white wine
• 4 cups vegetable stock
• 1 cup water
• 1/4 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 1 pound whole milk ricotta cheese
• Kosher salt
• Freshly ground pepper

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Beef and Wheat Berry Chili

Ingredients

4 tsp. vegetable oil

2 lb. boneless beef bottom round

2 medium onions

3 clove garlic

3 tbsp. ground ancho chile pepper

2 tsp. ground cumin

salt

1 can diced tomatoes with chiles

1 can low-sodium beef broth

2 1/2 c. water

1 c. wheat berries

1 bottle dark beer

2 slice bacon

1 bay leaf

Sour cream (optional)

green onions (optional)

 

Directions

1. In nonstick 5- to 6-quart Dutch oven, heat 1 teaspoon oil over medium-high heat until hot. Add half of beef and cook 4 to 5 minutes or until browned on all sides, stirring occasionally. With slotted spoon, transfer beef to large bowl. Repeat with 1 teaspoon oil and remaining beef.
2. In same Dutch oven, heat remaining 2 teaspoons oil over medium heat until hot. Add onions and cook 5 minutes or until golden, stirring occasionally. Stir in garlic and cook 30 seconds, stirring constantly. Stir in chile pepper, cumin, and 1/2 teaspoon salt; cook 1 minute. Return beef to Dutch oven; add tomatoes and broth. Heat to boiling over medium-high heat. Reduce heat to low; cover and simmer 1 1/2 hours.
3. Meanwhile, in 3-quart saucepan, combine water, wheat berries, beer, bacon, bay leaf, and 1/2 teaspoon salt; cover and heat to boiling over medium-high heat. Reduce heat to low and simmer, covered, 1 1/2 hours. Drain wheat berries, reserving 1 cup cooking water. Discard bacon and bay leaf.
4. Stir wheat berries and reserved cooking water into Dutch oven with beef mixture. Reduce heat to low and simmer, uncovered, 15 minutes or until beef and wheat berries are tender. Serve chili with sour cream and green onions if you like.

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Stuffed Tomatoes with Lean Ground Beef

Ingredients

 

1/2 c. brown rice

1 tbsp. olive oil

1 medium onion

1 1/4 lb. ground beef

c. mint leaves

1/2 tsp. ground cinnamon

salt and pepper

6 large tomatoes

1/2 c. feta cheese

1/4 c. panko (Japanese-style bread crumbs)

 

Directions

 

1. Preheat oven to 425°F. In 3-quart saucepan, cook rice as label directs.
2. Meanwhile, in 12-inch nonstick skillet, heat oil on medium 1 minute. Add onion, and cook 10 to 12 minutes or until lightly browned and tender. Stir in ground beef, half of mint, cinnamon, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 5 to 6 minutes or until beef loses its pink color throughout, breaking up meat with spatula and stirring occasionally. Stir in remaining chopped mint.
3. While ground beef cooks, cut each tomato horizontally in half. With melon baller or spoon, scoop out tomato pulp; place in large bowl. Remove 1 cup tomato pulp from bowl and chop. Discard remaining pulp or save for use another day. Return chopped pulp to bowl. Add rice, feta cheese, and beef mixture; stir until well blended.
4. In 15 1/2" by 10 1/2" jelly-roll pan, place tomato halves, cut sides up. Mound scant 1/2 cup beef filling in each tomato half; sprinkle with panko. Bake tomatoes 25 to 30 minutes or until crumbs are browned and filling is heated through. Garnish with mint sprigs.

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Easy Bacon Shrimp Pasta

 

INGREDIENTS

6 slices bacon, chopped

1 lb. medium shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1 tsp. crushed red pepper flakes

2 c. chopped tomatoes

3 c. baby spinach

3 cloves garlic, minced

1 c. heavy cream or half-and-half

1 c. shredded mozzarella

1/2 c. freshly grated Parmesan, plus more for garnish

12 oz. cooked angel hair

Sliced fresh basil, for garnish

 

DIRECTIONS

1. In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Drain, reserving 1 tablespoon fat, and transfer to a paper towel-lined plate.
2. Add shrimp to skillet and season with salt, pepper, and red pepper flakes. Cook until pink, 2 minutes per side. Add tomatoes and baby spinach and toss until wilted, 1 minute, then add heavy cream, mozzarella, and Parmesan and let simmer 2 minutes. Add cooked angel hair and bacon and toss until completely combined.
3. Garnish with basil and Parm and serve.

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#Pot Braised Cabbage with Bacon

 

Cabbage is pretty simple, as vegetables go. It’s a beautiful, tightly bound ball of green-yellow leaves with a distinct pungent scent and taste. But when chopped up and left to melt and brown in salty, savory bacon fat, cabbage transforms into a pot of soft, mellow vegetable magic that soothes the soul.

Southern cooks know this magic well. Here’s how to bring all of that cabbage magic into your own kitchen.

 

 

INGREDIENTS

• 5thick-cut slices bacon, cut crosswise into 1/3-inch-thick pieces

• Olive oil, if needed

• 5 cloves garlic, finely chopped
• 1 medium green cabbage (about 2 pounds), cut through the core into 1/4-inch-thick wedges
• 1 cup low-sodium chicken broth
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1 1/2 tablespoons apple cider vinegar

• Kosher salt

• Freshly ground black pepper

 

INSTRUCTIONS

1. Heat a 5-quart or larger Dutch oven on medium-high heat. Add the bacon and cook, stirring occasionally, until crispy and most of the fat is rendered, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate. Take the pot off the heat and let cool a few minutes. If you have less than 3 tablespoons of grease in the pot, add olive oil to make up the difference.

2. Place the Dutch oven back over medium-high heat; add the garlic and stir. Place the cabbage wedges cut-side down in the pot (they will not sit in one layer). Cook undisturbed until the cabbage pieces on the bottom begin to slightly brown, 4 to 5 minutes. Using a wooden spoon, bring up the cabbage sitting on the bottom to rotate the pieces on the top to the bottom of the pot. Continue cooking until the cabbage slightly wilts and more pieces brown on the edges, 7 to 8 minutes.

3. Reduce the heat to medium. Add the broth, bay leaf, and salt. Simmer, stirring every few minutes, until the cabbage is tender and all the liquid is evaporated, 20 to 25 minutes.

4. Remove from the heat and stir in the vinegar. Taste and season with salt and pepper as needed. Scatter the crispy bacon on top and serve immediately.

RECIPE NOTES

Bacon substitute: Black pepper pastrami can be substituted for the bacon.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

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easy Shrimp and Broccoli Fettuccine

 

INGREDIENTS

kosher salt

1 lb. fettuccine

Extra-virgin olive oil, for drizzling

1 head broccoli, cut into florets

2 tbsp. butter

2 cloves garlic, minced

1/4 c. chicken broth

Freshly ground black pepper

1 lb. shrimp, peeled and deveined

2 c. tomato sauce

1/2 c. heavy cream

1/4 c. chopped fresh parsley

 

DIRECTIONS

1. Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. (Stir frequently as fettuccine tends to stick.) If necessary, stir in a drizzle of olive oil. In the last minute of cooking, add broccoli.
2. Meanwhile, in a large skillet over medium heat melt butter and sauté with garlic for 2 minutes. Add chicken broth, 1 teaspoon salt, and 1/2 teaspoon pepper and bring to a simmer; toss in shrimp and sauté until pink, about 3 minutes. Transfer shrimp to a bowl and set aside.
3. Stir in tomato sauce and heavy cream; simmer on low for 5 minutes. Toss in pasta until well combined; add back shrimp and broccoli. Stir until warmed through. Garnish with parsley and serve immediately.

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Easy Cabbage and Apple Slaw with Honey-Lime Dressing

• Nutrition Fact :
• Calories 213
• Fat 16.1 g (24.7%)
• Saturated 2.1 g (10.5%)
• Carbs 18.3 g (6.1%)
• Fiber 3.1 g (12.4%)
• Sugars 12.9 g
• Protein 1.9 g (3.7%)
• Sodium 314.6 mg (13.1%)

 

•  

SERVES 8

INGREDIENTS

• 1/2 small red cabbage (about 1 pound), cored, quartered, and thinly shredded
• 2 teaspoons kosher salt
• 1 small Granny Smith apple, cored, quartered and cut into matchsticks (about 1 cup)
• 1 bunch scallions (white and tender green parts), chopped (about 1/2 cup)
• 1/2 cup mayonnaise
• 1/4 cup honey
• 3 tablespoons whole-grain Dijon mustard

• Freshly grated zest of 1 medium lime

• Juice of 1 medium lime

• 1 teaspoon poppy seeds

• Freshly ground black pepper

• 1/2 cup pecan pieces, toasted if desired

 

INSTRUCTIONS

1. Toss together the cabbage and salt in a colander. Place over a large bowl to collect the liquid and let stand for 1 hour at room temperature. Discard the accumulated liquid, wipe out the bowl, and transfer the cabbage into it.

2. Core and cut the apple into matchsticks and add to the cabbage. Chop the scallions into small pieces and add to the cabbage. Toss to combine.

3. Place the mayonnaise, honey, mustard, lime zest, lime juice, and poppy seeds in a small bowl and whisk to combine. Pour over the cabbage mixture and toss thoroughly. Taste and season with pepper as needed. Serve immediately or cover and refrigerate. Stir in the pecans just before serving.

4.  

RECIPE NOTES

Pre-shredded cabbage: You can use pre-shredded cabbage in this recipe; you will need 4 cups.

Storage: Leftover slaw can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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#Baked Shrimp Scampi

INGREDIENTS

1 1/2 lb. shrimp, peeled and deveined

3 tbsp. chopped parsley, divided

2 tbsp. melted butter

2 tbsp. white wine

Juice and zest of 1 lemon

1 shallot, minced

2 cloves garlic, minced

Pinch crushed red pepper flakes

Kosher salt

Freshly ground black pepper

1/2 c. panko bread crumbs

2 tbsp. extra-virgin olive oil

3/4 lb. cooked angel hair pasta, for serving

Sliced crusty bread, toasted

 

DIRECTIONS

1. Preheat oven to 425°. In a large baking dish, combine shrimp, 2 tablespoons parsley, butter, white wine, lemon juice and zest, shallot, garlic, and red pepper flakes. Season with salt and pepper.
2. In a medium bowl, mix panko with olive oil and remaining tablespoon parsley. Season with salt and pepper. Sprinkle panko mixture over shrimp. Bake until the shrimp is cooked through and bread crumbs are golden and crispy, 12 to 15 minutes, depending on the size of the shrimp.
3. Serve warm shrimp over pasta with a squeeze of lemon and bread on the side. (The bread is perfect for dunking in all the buttery juices!)

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Easy Unstuffed Cabbage Casserole

 

INGREDIENTS

For the oven-braised cabbage:

• Cooking spray or vegetable oil

• 1 large green cabbage (about 2 1/2 pounds)
• 1/4 cup low-sodium chicken broth or water
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
•  

For the sauce and serving:

• 1 tablespoon vegetable oil
• 1 medium yellow onion, diced (about 2 cups)

• Kosher salt

• 2 pounds lean ground beef or ground dark turkey
• 3 (15-ounce) cans crushed tomatoes
• 3 tablespoons raisins
• 3 tablespoons packed light brown sugar
• 1 teaspoon ground cinnamon

• Finely grated zest of 1 medium lemon

• Juice of 1 lemon lemon (about 3 tablespoons)

• Freshly ground black pepper

• 6 cups hot, cooked white rice, for serving (optional)

 

INSTRUCTIONS

For the cabbage:

1. Arrange a rack in the middle of the oven and heat to 325°F. Coat a 9x13-inch baking dish with cooking spray or oil; set aside.

2. Quarter the cabbage through the core. Cut each quarter in half, leaving a piece of the core attached to each wedge to hold it together, for a total of 8 wedges.

3. Arrange the wedges in a single layer in the baking dish, tucking them in tightly, if necessary. Pour the broth or water over the wedges and season with the salt and pepper. Cover tightly with aluminum foil and bake until the cabbage is tender but not falling apart, about 45 minutes. Meanwhile, make the sauce.

4.  

For the sauce:

1. Heat the oil in a large skillet over medium-high heat until shimmering. Add the onion and a pinch of salt and cook until softened, stirring often, about 5 minutes. Add the ground meat and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.

2. Stir in the tomatoes, raisins, brown sugar, and cinnamon. Simmer for 15 minutes, stirring occasionally. Keep warm over very low heat until the cabbage is ready. Just before serving, stir the lemon zest and juice into the sauce. Taste and season with salt and pepper as needed.

3. To serve, spoon rice onto serving plates. Top with a wedge of cabbage and ladle the sauce over the top.

4.  

RECIPE NOTES

Make ahead: The sauce can be made up to 1 day ahead. Cool, cover, and refrigerate. Cook the cabbage fresh because it does not reheat well.

Variation: Instead of braising the cabbage, grill it! Heat a gas or charcoal grill (or grill pan) to medium. Lightly brush the cut sides of the wedges with vegetable oil. Arrange them cut-side down in a single layer on the grate. Cover and cook until the cabbage begins to wilt and soften and the leafy edges blacken a bit, 6 to 8 minutes. Flip each wedge over, cover, and cook the other side. Charred and crisp-tender are delicious, but burnt and raw hold no charm, so reduce the heat or move the wedges to the cool side of the grill as needed.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

 

 

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#Easy GARLIC BUTTER CHICKEN TENDERS

Chicken tenders with garlic butter is one of the best chicken tender recipes. Made with garlic, butter and spices on skillet. Juicy and easy chicken dinner.

INGREDIENTS

• 1 lb chicken tenders
• 1 teaspoon smoked paprika
• 3 dashes cayenne powder
• 4 tablespoons unsalted butter, room temperature
• 3 - 4 cloves garlic, minced
• 1 teaspoon bottled Italian seasoning (Simply Organic or McCormick brand)
• salt, to taste
• 1/2 tablespoon lemon juice
• 1 tablespoon chopped parsley
• lemon wedges
•  

INSTRUCTIONS

1. Season the chicken tenders with smoked paprika and cayenne pepper. Set aside.
   
   
3. Heat up a cast-iron skillet (preferred) on high heat and add 3 tablespoons of butter. As soon as the butter melts and starts to sizzle, add the chicken tenders. Cook uninterrupted for 1-2 minutes, then turn over and start cooking the other side.
4. Push the chicken tenders to the side of the skillet. Add the remaining 1 tablespoon of butter follow by the minced garlic on the empty space on the skillet. Add the Italian seasoning on top of the chicken tenders and stir to combine well with the chicken and garlic.
5. Add salt and lemon juice and continue to cook the chicken tenders until they are slightly charred on the both sides. Add the chopped parsley, stir to combine well. Turn off the heat and serve immediately with lemon wedges. Squeeze the lemon juice on top before serving.

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Asian Beef Buns

Ingredients

 

Dough

c. warm water

1 package active dry yeast

3 1/2 tbsp. sugar

1 3/4 c. unsifted bread flour

1/2 tsp. salt

2 large eggs

3 tbsp. vegetable oil

Filling

1 tbsp. vegetable oil

1 tbsp. peeled, chopped fresh gingerroot

2 clove garlic

3/4 lb. ground beef round

2 tbsp. hoisin sauce

2 tbsp. light soy sauce

1/4 tsp. paprika

tsp. ground red pepper

1 c. finely chopped green onions

1/2 c. chopped roasted sweet red pepper

black sesame seeds

Egg Glaze

1 large egg

2 tbsp. milk

 

Directions

 

1. Prepare Dough: In small bowl or 1-cup measuring cup, combine water, yeast, and 1/2 tablespoon sugar; stir to dissolve yeast. Let stand until foamy -- about 5 minutes.
2. In medium-size bowl, combine 1 1/2 cups flour, the remaining 3 tablespoons sugar, and the salt; stir in yeast mixture, eggs, and oil, mixing until combined.
3. Turn dough out onto floured surface. Knead dough, adding as much of remaining bread flour as necessary to prevent stickiness, until smooth and elastic -- about 8 minutes.
4. Wash, dry, and oil mixing bowl; place dough in bowl and turn to bring oiled side up. Cover with clean cloth and let dough rise in warm place, away from drafts, until double in size -- about 1 1/2 hours.
5. Meanwhile, prepare Filling: In large skillet, heat oil over medium heat; add gingerroot and sauté 1 minute. Add garlic and cook 30 seconds. Stir in beef, hoisin sauce, soy sauce, paprika, and ground red pepper. Cook until beef browns. Remove from heat and stir in green onions and sweet red pepper. Set aside.
6. Grease 2 baking sheets or line with parchment paper. When dough has doubled, punch down and shape into a 10-inch-long log. With serrated knife, cut log crosswise into ten 1-inch-thick slices. On lightly floured surface, roll out one slice to a 4-inch round. Roll out or press just around the edge of round so that the middle is slightly thicker and the round is 5 inches wide. Fill center of round with 1 heaping tablespoon beef filling; gather up edge to form a pouch and pinch together tightly to seal bun. Turn bun over and gently shape into a ball; place seam side down on greased sheet. Repeat with remaining slices and filling. Cover beef buns with clean cloths or plastic wrap and let rise 30 minutes. Meanwhile, prepare Egg Glaze.
7. Heat oven to 350 degrees F. Brush buns with Egg Glaze and sprinkle, if desired, with sesame seeds. Bake 20 to 25 minutes or until well browned. Cool buns on wire rack; serve warm.
8. Egg Glaze: In small bowl, beat together 1 large egg and 2 tablespoons milk until blended; refrigerate when not using.

   Nutrition information per bun without sesame seeds

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healthy Cajun Shrimp Pasta

INGREDIENTS

kosher salt

1 lb. linguine

1 tbsp. exra-virgin olive oil

1 lb. large shrimp, peeled and deveined

Freshly ground black pepper

2 tbsp. Cajun seasoning

2 tbsp. butter

2 tbsp. all-purpose flour

3/4 c. heavy cream

1/2 c. freshly grated Parmesan, plus more for garnish

1/4 c. chopped fresh parsley

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook linguine until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, heat olive oil. Add shrimp and season with salt, pepper and Cajun seasoning. Cook until pink, 2 minutes per side, then transfer to a plate.
3. Wipe out skillet and add butter. Once melted, stir in flour and whisk until golden, 1 minute. Add heavy cream and whisk until creamy, then add Parmesan and 1/2 cup pasta water. Whisk until creamy, then season with salt and pepper.
4. Return pasta to skillet and toss until creamy, then add shrimp and parsley and toss until combined.
5. Garnish with Parmesan and serve.

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Lemony Shrimp and Asparagus Spaghetti#

INGREDIENTS

12 oz. spaghetti

2 tbsp. butter

3 cloves garlic, minced

1 bunch asparagus, stalks trimmed and quartered

1 lb. large shrimp, peeled and deveined

kosher salt

Freshly ground black pepper

1/4 c. freshly squeezed lemon juice

2 lemons, thinly sliced

1/4 c. freshly grated Parmesan

2 tbsp. heavy cream

 

 

DIRECTIONS

1. In a large pot of salted boiling water, cook spaghetti according to package instructions until al dente. Drain, reserving 1 cup pasta water, and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and stir until fragrant, then add asparagus and cook until just tender, 4 to 5 minutes. Add shrimp and cook until pink, 3 minutes more. Season with salt and pepper. Add lemon juice, lemon slices, Parmesan and heavy cream and let simmer, then add cooked spaghetti.
3. Toss until coated, then add pasta water as needed until sauce is creamy.

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