Creamy Chicken Quesadillas

Ingredients

2 tablespoons olive oil

2.5 tablespoons all-purpose flour

1 cup unsalted chicken stock

1.5 cups coarsely chopped spinach (about 1 1/2 oz.)

2 tablespoons hot sauce (such as Cholula)

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

12 ounces skinless, boneless rotisserie chicken breast, shredded (about 2.5 cups)

8 ounces preshredded mozzarella cheese (about 2 cups)

8 (8-in.) whole-wheat flour tortillas

Cooking spray

1 ripe avocado, quartered

Heat oil in a small saucepan over medium. Sprinkle flour over pan; cook 30 seconds, stirring constantly. Slowly add stock; cook 2 minutes or until thickened, stirring frequently. Remove pan from heat; stir in spinach, hot sauce, salt, pepper, chicken, and cheese.

Heat a large skillet over medium. Divide chicken mixture evenly over half of each tortilla. Fold tortillas in half over filling. Carefully coat both sides of quesadillas with cooking spray. Add 2 quesadillas to pan; cook 2 minutes on each side or until browned and cheese is melted. Repeat with remaining quesadillas. Cut each into 4 wedges. Serve with avocado.

Albondigas with Mushrooms

Ingredients

MEATBALLS:

2 tablespoons unsalted butter


2 tablespoons all-purpose flour, plus more for dredging


1/2 cup milk


1 pound ground chuck


1/2 pound ground pork


2 large eggs, lightly beaten


3 tablespoons minced parsley


1 tablespoons white Rioja or other dry white wine


1 large garlic clove, grated


1 teaspoon sweet paprika


Kosher salt

Pepper


1/4 cup extra-virgin olive oil


SAUCE:

2 medium tomatoes, halved crosswise


1/2 cup minced onion


1/2 cup finely chopped carrot


5 garlic cloves, minced


Kosher salt

Pepper

1/2 teaspoon sweet paprika


1 tablespoon all-purpose flour


1/2 cup white Rioja or other dry white wine


3 tablespoons brandy or dry sherry


2 cups chicken stock or low-sodium broth


1/4 cup finely chopped parsley


MUSHROOMS:

1/4 cup extra-virgin olive oil


1 pound mixed wild mushrooms, such as cremini, oyster and chanterelle, cut into 1-inch pieces


Kosher salt

Pepper


Make the meatballs In a small saucepan, melt the butter. Add the flour; cook over moderate heat, whisking, until a thick paste forms, 1 minute. Gradually whisk in the milk and cook until thick, 2 to 3 minutes. Scrape into a large bowl and let cool slightly. Add the chuck, pork, eggs, parsley, wine, garlic, paprika, 2 teaspoons of salt and 1 teaspoon of pepper; mix well. Cover and refrigerate for about 2 hours. 


Form the meat mixture into 1 1/2-inch balls. In a large saucepan, heat 2 tablespoons of the oil. Dredge half the meatballs in flour. Cook over moderately high heat, turning, until browned all over, about 
8 minutes. Transfer to a plate. Repeat with the remaining 
2 tablespoons of oil and meatballs; don’t wipe out the pan.


Make the sauce Grate the tomato halves on the large holes of a box grater set 
in a bowl until only the skins remain; discard the skins. 


Add the onion, carrot, garlic and a generous pinch of salt to the saucepan and cook over moderate heat, stirring occasionally, until just starting to brown, about 8 minutes. Add the tomatoes and paprika and simmer over moderate heat until slightly reduced, 
3 to 5 minutes. Stir in the flour, then stir in the wine and brandy and simmer until barely thickened, 5 minutes. Transfer to a blender and puree until very smooth. Return to the saucepan, whisk in the stock and bring to a boil. Season with salt and pepper. 


Add the meatballs to the sauce, cover and simmer over moderately low heat until cooked through, about 
15 minutes. Uncover and simmer until the sauce is slightly thickened, about 5 minutes. Stir in the parsley, cover and keep warm over very low heat. 


Meanwhile, make the mushrooms In a large skillet, heat 2 tablespoons of the oil until shimmering. Add half the mushrooms; season with salt and pepper and cook over moderately high heat, stirring occasionally, until browned, 
8 minutes. Transfer to a bowl. Repeat with the remaining oil and mushrooms. 


Spoon the meatballs and sauce into bowls, top with the mushrooms and serve.

Dijon-Herb Crusted Salmon with Creamy Dill Sauce

Ingredients

2 (6-oz.) salmon fillets, skinned (about 1 1/2-in. thick)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup whole-wheat panko (Japanese breadcrumbs)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon canola oil

2 teaspoons chopped fresh thyme

1 teaspoon Dijon mustard

2 tablespoons plain 2% reduced-fat Greek yogurt

2 teaspoons chopped fresh dill

1 1/2 teaspoons 2% reduced-fat milk

1 teaspoon red wine vinegar

Preheat oven to 450°F.

Arrange fish on a parchment paper-lined baking sheet. Sprinkle with salt and pepper. Bake at 450°F for 10 minutes or until desired degree of doneness. Remove pan from oven. Turn on broiler.

Combine panko, parsley, oil, thyme, and Dijon in a small bowl. Spoon panko mixture evenly over fish, pressing to adhere. Place pan in oven; broil 1 to 2 minutes or until topping is browned.

Combine yogurt, dill, milk, and vinegar in a small bowl. Serve with fish.

Poblano Pimento Cheese

Ingredients

2 poblano chile
 

1 cup cup sharp yellow cheddar cheese
 

3-4 tablespoons mayonnaise
 

2 tablespoons minced onion
 

1 teaspoon green hot sauce
 

Salt

Pepper

Roast the poblanos directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 15 minutes. Transfer to a small bowl, cover tightly with plastic wrap, and let cool. Peel, stem, and seed the chile. 

Finely chop chile and place in large mixing bowl.  Add the cheese, mayonnaise, onion, and hot sauce, and mix until blended. Season with salt and pepper, then serve. 

Broccoli Bolognese with Orecchiette

Ingredients

1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and finely chopped

Kosher salt

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 garlic cloves, smashed

2 large leeks

16 ounces fresh Italian sausage (about 3 links), casings removed

Crushed red pepper flakes

16 ounces orecchiette

4 tablespoons unsalted butter, cut into pieces

2 cups Parmesan, finely grated

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add leeks and sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with spoon to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

One-Pot Pasta with Spinach and Tomatoes

Ingredients

2 tablespoons olive oil

2 cups chopped onion

12 garlic cloves, finely chopped

2 (14.5-ounce) can unsalted petite diced tomatoes, undrained

3 cups unsalted chicken stock (such as Swanson)

1 teaspoon dried oregano

16 ounces whole-grain spaghetti or linguine (such as Barilla)

1 teaspoon salt

10 ounce fresh spinach

3/4 cup Parmesan cheese, grated

Heat a Dutch oven or large saucepan over medium-high heat. Add oil; swirl to coat.   Add onion and garlic to pan; sauté 3 minutes or until onion starts to brown.  Add tomatoes, stock, oregano, and pasta, in that order. Bring to a boil.

Stir to submerge noodles in liquid.

Cover, reduce heat to medium-low, and cook 7 minutes or until pasta is almost done.  Uncover; stir in salt.  Add spinach in batches, stirring until spinach wilts. Remove from heat; let stand 5 minutes.

Sprinkle with cheese and serve.

Sheet-pan Chicken with Sourdough and Bacon

Ingredients

1/2 pound sourdough boule, cut or torn into 2-inch pieces


1/2 pound slab bacon, cut into 1-by- 1/2-inch lardons


1 large baking potato—scrubbed, halved crosswise and cut into 3/4-inch wedges


1 large red onion, cut into 1-inch wedges


15-20 brussel sprouts

2 tablespoons cold unsalted butter, diced


4 oregano sprigs


1/2 teaspoon crushed red pepper


1/4 cup extra-virgin olive oil


Kosher salt Black pepper


6 whole chicken legs


Poultry seasoning

Celery salt

Preheat the oven to 400°. On a large rimmed baking sheet, toss the bread, bacon, potato, Brussel sprouts, onion, butter, oregano and crushed red pepper with the olive oil and season generously with salt and black pepper. Spread in an even layer. Season the chicken with salt, black pepper, poultry seasoning, and celery salt.  Arrange on the bread mixture.

Roast the chicken and bread mixture for about 45 minutes, until the bread is crisp and an instant-read thermometer inserted in the chicken registers 160°. Serve.

Chicken Biryani

Ingredients

1 cup plain 2% reduced-fat Greek yogurt

1 tablespoon ground turmeric

2 teaspoons ground cumin

1/2 teaspoon ground red pepper

1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-in. cubes

2 tablespoons olive oil

1 tablespoon minced peeled fresh ginger

5 garlic cloves, minced

4 cardamom pods, crushed

1 1/2 cups uncooked basmati rice

2 cups unsalted chicken stock

1 cup coarsely chopped carrot

1/2 cup raisins

1 teaspoon kosher salt

1 cinnamon stick

2 tablespoons heavy cream

2 tablespoons chopped fresh cilantro

2 tablespoons crispy fried onions

1 thinly sliced serrano chile

Lime wedges

Stir together yogurt, turmeric, cumin, and red pepper in a large bowl. Add chicken pieces; toss to coat. Cover and chill 2 to 4 hours.

Combine oil, ginger, garlic, and cardamom in a large, high-sided skillet, and cook over medium-high, stirring often, until ginger begins to sizzle and toast, about 1 minute. Add rice; cook, stirring constantly, until rice is toasted, about 1 minute. Add stock, carrot, raisins, salt, and cinnamon.

Remove chicken from marinade; discard remaining marinade. Place chicken in an even layer on rice mixture. Cover and increase heat to high; bring to a boil. Reduce heat to medium-low, and simmer until chicken is done and rice is tender, about 15 minutes. Remove from heat. Remove and discard cinnamon stick. Let stand 5 minutes. Stir in cream.

Serve in shallow bowls. Sprinkle servings evenly with cilantro, crispy fried onions, and serrano slices. Serve with lime wedges.

Wild Mushroom and Spinach Stuffed Shells

Ingredients

6 ounces jumbo shell pasta (20 shells)

1¾ teaspoons kosher salt, divided, plus more for cooking pasta

3 tablespoons olive oil, divided, plus more for baking dish

1 medium yellow onion, chopped

3 cloves garlic, chopped

1 28-oz. can crushed tomatoes

¾ teaspoon freshly ground black pepper, divided

8 ounces sliced mixed wild mushrooms (such as shiitake, oyster, and cremini)

5 ounces baby spinach, roughly chopped (5 cups)

1 16-oz. container whole-milk ricotta cheese

1 cup grated Parmesan cheese

Preheat oven to 400°F. Cook shells in boiling salted water according to package directions for al dente pasta. Drain.

Heat 1 tablespoon oil in a large skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 5 minutes. Stir in tomatoes, 1½ teaspoons salt, and ¼ teaspoon pepper. Cook, stirring often, until slightly thickened, 6 to 8 minutes. Reserve ½ cup sauce. Spoon remaining sauce into a lightly oiled 13-by-9-inch baking dish.

Wipe skillet clean and heat 1 tablespoon oil over medium-high. Add mushrooms and remaining ¼ teaspoon salt and ½ teaspoon pepper; cook, stirring occasionally, until browned, about 5 minutes. Transfer to a bowl. Add remaining 1 tablespoon oil to skillet. Add spinach and cook, tossing, until wilted, about 1 minute.

Stuff shells with ricotta, mushrooms, and spinach and arrange in baking dish. Top with reserved cup ½ sauce and Parmesan. Bake until shells are heated through and cheese is melted, 12 to 15 minutes.

Coriander-Crusted Pork Tenderloin with Roasted Potatoes

Ingredients

1 tablespoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon kosher salt, divided

1 tablespoon Dijon mustard

1 (1-lb.) pork tenderloin, trimmed

3 tablespoons olive oil, divided

1 pound refrigerated potato wedges (such as Simply Potatoes)

1/2 cup plain whole-milk yogurt (not Greek-style)

2 tablespoons chopped fresh cilantro

1/2 teaspoon grated lime rind

1 teaspoon fresh lime juice

Preheat oven to 475°F.

Crush peppercorns and coriander seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with 3/4 teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paper–lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices.

Combine remaining 1/4 teaspoon salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes

Korean-Style Short Ribs with Chile-Scallion Rice

Ingredients

1 1/2 tablespoons extra-virgin olive oil, divided

3 pounds bone-in beef short ribs

1 cup chopped yellow onion

1/2 cup sake

1/2 cup unsalted beef stock

1/3 cup jarred kimchi (Korean fermented cabbage), chopped

1/4 cup reduced-sodium soy sauce

1/4 cup packed light brown sugar

2 tablespoons mirin

2 teaspoons minced peeled fresh ginger

3 garlic cloves, crushed

2 red Fresno chiles, seeded, minced, and divided

1/2 cup sliced green onions, divided

3 cups hot cooked brown rice

2 tablespoons chopped fresh cilantro

Heat 1 tablespoon oil in a large skillet over high. Add 1 1/2 pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1 1/2 pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on low 8 hours or until meat is very tender.

Remove short ribs from slow cooker. Skim fat from cooking liquid; discard. Reserve cooking liquid.

Stir remaining 1 1/2 teaspoons oil, remaining minced Fresno chile, and 1/4 cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about 1/4 cup cooking liquid over each serving. Sprinkle evenly with remaining 1/4 cup green onions and cilantro.

Chicken Fricassee with Browned Butter Noodles

Ingredients

8 ounces uncooked whole-wheat egg noodles

1 tablespoon olive oil

1 pound skinless, boneless chicken breast cutlets

3/4 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1 1/2 cups 2% reduced-fat milk, divided

1 1/2 tablespoons all-purpose flour

2 cups chopped carrots

1 cup chopped yellow onion

1 cup chopped celery

1 tablespoon chopped fresh thyme

4 garlic cloves, chopped

1 (8-oz.) pkg. cremini mushrooms, quartered

1/2 cup dry white wine

1 1/2 cups unsalted chicken stock

1 1/2 tablespoons unsalted butter

2 tablespoons chopped fresh flat-leaf parsley

Cook noodles according to package directions, omitting salt and fat; drain.

Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side. Place chicken on a plate (do not wipe out pan).

Combine 1/4 cup milk and flour in a bowl. Add carrots and next 5 ingredients (through mushrooms) to pan; cook 6 minutes. Stir in wine; cook 1 minute. Stir in 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/4 cups milk, and stock; bring to a boil. Stir in flour mixture. Reduce heat, cover, and simmer 5 minutes. Return chicken to pan; cook 3 minutes or until done.

Melt butter in a saucepan over medium; cook 2 minutes or until browned. Add cooked noodles and remaining 1/4 teaspoon salt to pan; toss. Divide noodle mixture among 4 plates; top with chicken, sauce, and parsley.

Roasted Mushroom and Sherry Risotto

Ingredients

1 pound mixed wild mushrooms, such as oyster, hen-of-the-woods, and chanterelle, torn into small pieces


1/4 cup extra-virgin olive oil


Kosher salt Pepper


7 cups low-sodium chicken or turkey broth


1/4 cup unsalted butter, divided


4 shallots, minced 
(about 3/4 cup)


1 1/2 cups Arborio rice


1 cup dry sherry


1/2 cup freshly grated Parmesan cheese, plus more for serving


Preheat the oven to 425°. On a rimmed baking sheet, toss the mushrooms with the olive oil, and season with salt and pepper. Spread the mushrooms in an even layer, and roast until golden and crisp, about 15 minutes, tossing halfway through.


Meanwhile, in a medium saucepan, bring the broth to a simmer. Keep warm.

In a large, deep skillet, heat 2 tablespoons of the butter. Add the shallots; cook over moderate heat, stirring, until softened, about 4 minutes. Add the rice, and cook, stirring, until lightly toasted, about 1 minute. Add the sherry and cook, stirring until the sherry is absorbed, about 2 minutes. Add 1 cup of the warm broth; cook over moderate heat, stirring constantly, until nearly absorbed. Continue adding the broth 1 cup at a time, stirring constantly, until it’s nearly absorbed between additions, for 15 minutes.


Add half of the roasted mushrooms to the risotto. Cook the risotto, adding more broth as needed, until the rice is just tender and suspended in a thick, creamy sauce, about 5 minutes. Stir in the remaining 2 tablespoons of butter and the Parmesan. Season with salt and pepper. Serve immediately, topped with the remaining half of the roasted mushrooms and more Parmesan.