Huli Huli Chicken Wings

Ingredients

1 cup unsweetened pineapple juice

1 cup chicken stock

1/2 cup soy sauce

1/2 cup packed light brown sugar

1/3 cup ketchup

2 teaspoons grated peeled fresh ginger (from 1 [2-inch] piece)

1 1/2 teaspoons finely chopped garlic

2 pounds whole chicken wings

1/2 teaspoon kosher salt

1 (3-pound) fresh pineapple, peeled and cut into 1/2-inch slices

Sliced scallions

Stir together pineapple juice, stock, soy sauce, brown sugar, ketchup, ginger, and garlic in a medium bowl. Reserve 1 cup marinade for basting and drizzling. Place chicken in a large ziplock plastic freezer bag; add remaining marinade. Seal bag, and refrigerate at least 3 hours or up to overnight.

 

Remove chicken from marinade; discard marinade. Sprinkle chicken with salt.

Preheat grill to medium (350°F to 400°F).

Place chicken on oiled grates; grill, turning and basting often with 1/2 cup of the reserved marinade, until crispy and a meat thermometer registers 160°F, about 25 to 35 minutes. Transfer chicken to a platter.

Baste pineapple slices with some of the remaining marinade; place on oiled grates, and grill, uncovered, until grill marks appear, about 4 minutes per side. Cut pineapple slices as desired. Add to platter, and garnish with scallions. Drizzle with remaining marinade.

Hawaiian-Style Garlic Butter Shrimp

Ingredients

1 cup canola oil

1/4 cup peeled garlic cloves (from 1 head garlic)

1/2 cup unsalted butter (4 ounces), at room temperature

1 teaspoon kosher salt

1/2 cup bottled Italian dressing

1/2 cup mayonnaise

1/4 cup fresh calamansi or Key lime juice (from about 8 Key limes)

1 tablespoon coarse sea salt

2 pounds peeled and deveined tail-on raw large shrimp

1/2 cup chopped scallions

2 tablespoons chopped fresh parsley

1 teaspoon paprika

Preheat oven to 350°F. Place oil and garlic in a small baking pan; cover with aluminum foil. Roast garlic in preheated oven until soft and light golden brown, about 40 minutes. Let cool 1 hour. Remove garlic from oil; place garlic in bowl of a food processor. (Reserve oil for another use.) Add butter to food processor, and process until smooth. Stir in salt. Let butter mixture stand at room temperature until ready to use.

While roasted garlic cools, stir together Italian dressing, mayonnaise, calamansi juice, and salt. Add shrimp, and toss to coat. Cover and refrigerate 30 minutes.

Heat a grill pan over medium-high. Remove shrimp from marinade, and discard marinade. Grill shrimp until cooked through, 1 to 2 minutes per side. Transfer shrimp to a large bowl. Add roasted garlic butter, and toss until butter is melted and shrimp are coated. Sprinkle with scallions, parsley, and paprika; toss to combine. Transfer to a serving plate.

Note: Garlic butter in Freezer (Jul 15 2019)

Better Than Takeout Stir-fried Udon

Ingredients

3 tablespoons vegetable oil, divided

6 cups very coarsely chopped green cabbage (from about ¼ medium head)

3 7-ounce packages instant udon noodles, flavor packets discarded

3 teaspoons toasted sesame oil

12 ounces ground pork

7 scallions, white and pale-green parts coarsely chopped, dark-green parts thinly sliced

3 teaspoons finely grated fresh ginger (from a 1-inch knob)

1.5 teaspoon crushed red pepper flakes

1/2 cups mirin

1/2 cups soy sauce

2 tablespoon toasted sesame seeds, plus more for serving

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Add cabbage and cook, tossing often, until edges are browned, about 4 minutes. Reduce heat to low and continue to cook, tossing often, until thickest parts of cabbage leaves are tender, about 4 minutes longer. Remove from heat and set skillet aside.

Place udon in a large heatproof bowl (or pot if you don’t have one) and cover with 6 cups boiling water. Let sit 1 minute, stirring to break up noodles, then drain in a colander. Transfer noodles back to bowl and toss with sesame oil. Transfer cabbage to bowl with noodles. Wipe out skillet.

Heat remaining 1 Tbsp. vegetable oil in same skillet over medium-high and add pork, breaking up and spreading across surface of pan with a spatula or tongs. Cook pork, undisturbed, until underside is brown, about 3 minutes. The pork will never brown if you’re fussing with it the whole time, so when we say “undisturbed,” that means keep your paws off it and let the heat of the pan and the pork do their thing. When pork is browned, break up meat into small bits. Cook, tossing, just until there’s no more pink, about 1 minute. Add chopped scallions (the pale parts), ginger, and red pepper. Continue to cook, tossing often, until scallions are softened and bottom of skillet has started to brown, about 1 minute. Add udon mixture, mirin, and soy sauce and cook, tossing constantly, until noodles are coated in sauce (be sure to scrape bottom of skillet to dissolve any browned bits), about 45 seconds. Remove from heat and fold in sesame seeds and dark-green parts of scallions. Top with more sesame seeds before serving.

Juicy Lemon and Herb Roast Chicken

Ingredients

12 cups water

1/2 cup apple cider

1/3 cup kosher salt

2 tablespoons light brown sugar

5 large garlic cloves, halved

(8- x 3-inch) piece kombu (about 1/4 ounces), toasted

10 thyme sprigs

2 rosemary sprigs

1 fresh bay leaf

1 (3-pound) organic whole chicken

1 tablespoon plus 3/4 teaspoon kosher salt, divided

2 thyme sprigs

2 rosemary sprigs

1 lemon, halved, plus more for serving

1/4 cup unsalted butter, divided, plus more for greasing

Cooking spray

1 (1-ounce) shallot, finely chopped (about 2 tablespoons)

1 tablespoon finely chopped fresh flat-leaf parsley

1 tablespoon fresh thyme leaves, finely chopped

1 tablespoon fresh lemon juice

1/4 teaspoon black pepper

Stir together 12 cups water, apple cider, salt, soy sauce, brown sugar, garlic, kombu, thyme, rosemary, and bay leaf in a Dutch oven or large saucepan. Bring to a simmer over medium-high, stirring constantly, until salt and brown sugar dissolve, about 1 minute. Remove from heat, and let brine cool completely, about 2 hours.

Remove giblets from chicken, and reserve for another use, if desired. Place chicken in Dutch oven with brine. Cover and chill 8 hours or overnight.

Preheat oven to 300°F. Remove chicken from brine; pat dry with paper towels. Discard brine. Season chicken all over, including inside cavity, with 1 tablespoon salt. Stuff cavity with thyme sprigs, rosemary sprigs, lemon halves, and 2 tablespoons butter. Tie legs together with kitchen twine, and tuck wing tips under; transfer to a 12-inch cast-iron skillet. Grease one side of 2 large sheets of aluminum foil with butter, and coat with cooking spray. Place foil, butter side down, over chicken, and crimp edges on skillet to seal. Bake in preheated oven until a meat thermometer inserted in thickest part of thigh registers 150°F, about 1 hour and 50 minutes. Remove chicken from oven. Turn on broiler and allow oven to preheat 5 minutes. Remove foil, and return chicken to oven. Broil until skin is dark golden brown, about 12 minutes.

Remove chicken from skillet, and place on a cutting board; let rest 10 minutes (temperature inside chicken will continue to rise to 165°F). Place skillet on stovetop over medium-high. Add shallot and remaining 2 tablespoons butter to skillet, and cook, stirring often, until butter begins to brown and shallot is tender, about 3 minutes. Remove from heat, and stir in parsley, chopped thyme, lemon juice, pepper, and remaining 3/4 teaspoon salt. Taste and adjust seasoning, if desired. Carve chicken, and serve with skillet sauce and uncooked lemon halves.

NOTE: 2 Costco Chickens will take 2.5 hrs to roast, reduce chicken or roast in separate pans next time. 

Seared Salmon with Miso-Honey Sauce

Ingredients

1 (2") piece ginger, peeled, finely grated

2 Tbsp. white miso

1 Tbsp. honey

1 Tbsp. unseasoned rice vinegar

1 Tbsp. vegetable oil

1 Tbsp. sesame seeds

4 (4–6-oz.) skin-on salmon fillets

Kosher salt

3 scallions, thinly sliced

Cooked rice, for serving

Whisk ginger, miso, honey, vinegar, oil, and 1 Tbsp. water in a small bowl to combine; set sauce aside.

Heat a dry small skillet over medium. Toast sesame seeds, tossing, until golden and slightly fragrant, about 2 minutes. Transfer to a small bowl; let cool.

Lightly season salmon all over with salt. Place skin side down in an unheated cast-iron skillet. Set skillet over medium heat and cook, undisturbed, 5 minutes. Press down lightly on salmon with a fish spatula to ensure all of the skin is making contact with the pan and continue to cook until flesh is opaque most of the way through (the top will still be translucent) and skin is crisp, about 5 minutes longer.

Using spatula, gently turn fillets over, then remove pan from heat. Continue to cook fish in residual heat left in pan until just barely cooked through, 1–3 minutes more, depending on thickness.

Spoon reserved sauce onto plates. Scoop some rice on top and set fillets, skin side up, on rice. Scatter scallions over and sprinkle with toasted sesame seeds.

Lemon, Shrimp, and Prosciutto Pasta

Ingredients

16 ounces uncooked vermicelli or angel hair pasta

4 ounces thinly sliced prosciutto

1/2 cup extra-virgin olive oil, divided

8 garlic cloves, thinly sliced

4 cups multicolored cherry tomatoes, halved

1 cup thinly sliced fresh basil, divided

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

24 ounces peeled and deveined tail-on raw large shrimp

2 lemons

Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1 cup cooking liquid.

Cook prosciutto and 4 tablespoons oil in a large skillet over medium-high, stirring often, until prosciutto is crisp, 3 to 4 minutes. Transfer prosciutto to paper towels to drain. Add garlic to pan; cook, stirring often, until golden, 1 to 2 minutes. Add tomatoes, 1/2 cup basil, salt, and red pepper. Cook until tomatoes begin to release their juices, about 4 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Stir in up to 1 cup reserved cooking liquid to thin sauce to desired consistency.

Halve 1 lemon; squeeze juice from both halves into sauce. Stir in pasta and remaining 2 tablespoons oil. Cut remaining lemon into wedges. Divide pasta evenly among 4 plates; top with prosciutto and remaining 1/2 cup basil. Serve with lemon wedges

Note: Cut back the lemon for Avery

Thai Pineapple Shrimp Curry

Ingredients

3 tablespoons canola oil, divided

2 tablespoons green curry paste

1 (13.5-oz.) can light coconut milk, well shaken

2 tablespoons granulated sugar

2 tablespoons fresh lime juice

1 tablespoon lower-sodium soy sauce

1 1/4 pounds peeled and deveined tail-on raw medium shrimp

1 1/2 cups chopped yellow onion

1 1/4 cups chopped red bell pepper

2 cups fresh pineapple chunks

1/2 cup chopped fresh cilantro, divided

3 tablespoons thinly sliced scallions

3 tablespoons chopped unsalted roasted peanuts

Heat 1 tablespoon oil in a medium saucepan over medium-high. Add curry paste; cook, stirring constantly, 1 minute. Add coconut milk and sugar; bring to a boil. Reduce to a simmer; cook until slightly thickened, about 5 minutes. Remove from heat; stir in lime juice and soy sauce.

Heat 1 tablespoon oil in a large skillet over high. Add shrimp; cook until opaque, 4 to 5 minutes. Remove to a plate. Add remaining 1 tablespoon oil to pan. Add onion and bell pepper; cook, stirring often, until tender, 2 to 3 minutes. Add curry mixture, shrimp, pineapple, and 1/4 cup cilantro; cook until sauce is thickened, about 1 minute.

Divide shrimp mixture evenly among 4 bowls. Top with scallions, peanuts, and remaining 1/4 cup cilantro.

Kimchi Pork Burgers

Ingredients

1 pound ground pork

1 cup sliced scallions, divided, plus 8 whole scallions, trimmed

¾ cup chopped kimchi (see Tip), divided

1 teaspoon fish sauce

¼ teaspoon ground pepper

4 leaves napa cabbage

1 tablespoon extra-virgin olive oil

⅓ cup low-fat mayonnaise

1 teaspoon honey

1 teaspoon low-sodium soy sauce

1 teaspoon rice vinegar

4 whole-wheat hamburger buns, split and toasted, if desired

Preheat grill to high.

Mix pork, 1/2 cup sliced scallions, 1/2 cup kimchi, fish sauce and pepper in a large bowl. Form into 4 patties, each about 4 inches wide.

Grill the patties, turning once, until the internal temperature registers 160 degrees F, 4 to 6 minutes per side. Transfer to a plate and let rest for 10 minutes. Brush cabbage and whole scallions with oil and grill until charred, about 1 minute per side. Coarsely chop the cabbage and cut the scallions into 2-inch pieces.

Whisk mayonnaise, honey, soy sauce, vinegar and the remaining 1/2 cup sliced scallions in a small bowl. Serve the burgers on the buns, with the sauce, cabbage, scallions and the remaining kimchi.

Sausage and Mushroom Pasta with Butternut Squash

Ingredients

6 ounces reduced-fat ground pork sausage

1 (8-oz.) pkg. sliced fresh cremini mushrooms

1 cup chopped yellow onion

1 cup 1/4-inch-cubed butternut squash

3 tablespoons chopped fresh sage

1 1/2 tablespoons chopped garlic

1/3 cup dry white wine

8 ounces refrigerated fresh lasagna sheets, cut into 3/4-inch-wide strips

1 cup unsalted chicken stock

3 tablespoons heavy cream

1/2 teaspoon kosher salt, divided

1/2 teaspoon black pepper, divided

1/2 cup finely chopped fresh flat-leaf parsley

3 tablespoons unsalted roasted pumpkin seed kernels (pepitas), chopped

2 tablespoons pecorino Romano cheese, grated

1 teaspoon lemon zest

Cook sausage, mushrooms, onion, squash, sage, and garlic in a large skillet over medium-high, stirring often, until sausage is cooked through and crumbled, 8 to 9 minutes. Add wine; cook until almost absorbed, 1 to 2 minutes.

Meanwhile, cook pasta in a large pot of boiling water 4 minutes, or to desired degree of doneness. Drain.

Stir stock into sauce; bring to a boil. Reduce heat to medium; cook 1 minute. Stir in pasta, cream, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook until heated through, 1 to 2 minutes.

Stir together parsley, pepitas, cheese, zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a small bowl. Divide pasta among 4 bowls; top with parsley mixture.

Tex-Mex Chicken and Black Bean Soup

Ingredients

1 1/4 pounds boneless, skinless chicken thighs (about 4 thighs)

4 cups unsalted chicken stock (such as Swanson)

1 (15-oz.) can unsalted black beans, drained and rinsed

1 (14.5-oz.) can unsalted diced tomatoes

1 cup chopped yellow onion

1 cup chopped red or orange bell pepper

1 cup fresh or frozen corn kernels

2 tablespoons chopped canned chipotle chiles in adobo sauce

2 garlic cloves, minced

2 teaspoons chili powder

2 teaspoons ground cumin

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh lime juice

1/2 cup plain whole-milk Greek yogurt

1/2 cup fresh cilantro leaves

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.

Release valve with a towel (be careful of the pressurized steam), and release steam until it stops. Carefully uncover, and transfer chicken to a cutting board. Shred chicken into small pieces; return to Instant Pot. Stir in lime juice.

Divide soup evenly among 5 bowls. Top evenly with yogurt and cilantro

Sheet Pan Shrimp Fajitas

Ingredients

1 1/4 pounds peeled and deveined raw large shrimp

1 red bell pepper, sliced

1 orange bell pepper, sliced

1 cup sliced poblano chile

1 cup sliced red onion

3 tablespoons olive oil

1 tablespoon chili powder

1 teaspoon ground cumin

3/4 teaspoon kosher salt, divided

1/2 teaspoon ground coriander

3/4 cup reduced-fat sour cream

1 tablespoon chopped fresh cilantro

1 tablespoon finely chopped seeded jalapeño

1/4 teaspoon lime zest plus

1 Tbsp. fresh lime juice

1 small garlic clove, grated

8 (6-inch) flour tortillas

1/4 cup packed fresh cilantro leaves

2 limes, cut into wedges

Place oven racks in center and upper third positions of oven. Preheat oven to 400°F. Toss together shrimp, bell peppers, poblano, onion, oil, chili powder, cumin, 5/8 teaspoon salt, and coriander on a baking sheet lined with aluminum foil. Place on middle rack of oven; roast until shrimp are cooked through, 9 to 10 minutes. Transfer shrimp to a plate, reserving remaining vegetable mixture on baking sheet. Cover shrimp with foil to keep warm.

Turn broiler to high. Broil vegetables on upper oven rack until slightly charred, 3 to 4 minutes, and set aside. Stir together sour cream, chopped cilantro, jalapeño, lime zest and juice, garlic, and remaining 1/8 teaspoon salt in a bowl.

Spoon shrimp and vegetables evenly onto warm tortillas; top with sour cream mixture. Sprinkle with cilantro leaves; serve with lime wedges.

Chicken Scarpariello with Pickled Peppers

Ingredients

4 (4-ounce) bone-in, skin-on chicken thighs

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon extra-virgin olive oil

4 (4-ounce) sweet Italian sausages

1/2 cup dry white wine 6 small garlic cloves, gently smashed

3 oregano sprigs

2 cups lower-sodium chicken broth

2 cups mixed jarred pickled peppers (such as peperoncini, peppadews, and sweet cherry peppers)

1 tablespoon fresh oregano leaves 

Crusty bread, for serving

Sprinkle chicken evenly with salt and pepper. Heat oil in a large, deep skillet over medium-high. Add chicken, skin side down, and sausages; cook until browned on all sides, about 10 minutes, flipping halfway through cook time. Transfer chicken and sausages to a plate; carefully pour out and discard excess drippings from skillet. (Do not wipe skillet clean.)

Add wine, garlic, and oregano sprigs to skillet; cook over medium-high, scraping up any browned bits from bottom of skillet, until wine is nearly evaporated, about 2 minutes.

Add broth to skillet; bring to a boil over high. Carefully nestle chicken and sausages in broth mixture; reduce heat to low, and simmer, covered, until chicken is tender and a thermometer inserted in thickest portion of thigh registers 165°F, about 25 minutes.

Stir pickled peppers into skillet mixture; cover and cook over low until hot, about 5 minutes. Sprinkle evenly with oregano leaves; serve with crusty bread.

Pork Loin Roast with Caramelized Onions and White Wine Dijon Sauce

Ingredients

1/2 cup Dijon mustard

1/4 cup whole-grain mustard

1/4 cup dry sherry

6 tablespoons unsalted butter (3 ounces), softened, divided

1 teaspoon fresh thyme leaves

1 teaspoon cayenne pepper

5 1/2 teaspoons kosher salt, divided

1 (4-pound) boneless pork loin roast

1/4 cup canola oil, divided

2 medium-size red onions, cut into 8 wedges each

1 pound cipollini onions, peeled

6 large shallots (about 9 ounces), peeled and halved lengthwise

3/4 teaspoon black pepper, divided

1/4 cup dry white wine

2 tablespoons dark brown sugar

4 thyme sprigs, plus more for serving

1/2 cup water

Whisk together Dijon, whole-grain mustard, sherry, 2 tablespoons butter, thyme leaves, cayenne, and 1 teaspoon salt in a large bowl until combined. Add pork loin to bowl, turning to coat. Cover and chill at least 4 hours or up to overnight.


Preheat oven to 350°F. Remove pork loin from marinade, reserving 3 tablespoons marinade. Discard remaining marinade. Season pork on all sides with 2 teaspoons salt.

Heat 2 tablespoons oil in a large skillet over high. Add pork, and cook until browned on all sides, about 4 minutes per side. Remove from skillet, and set aside. Toss together red onions, cipollini onions, shallots, 2 teaspoons salt, 1/2 teaspoon black pepper, and remaining 2 tablespoons oil. Add half of onion mixture to skillet, and cook, without stirring, until browned on one side, about 2 minutes. Remove onion mixture from skillet, and place in bottom of a heavy-duty metal roasting pan. Repeat with remaining half of onion mixture.

Place a roasting rack over onions in roasting pan, and place browned pork on rack. Bake in middle of preheated oven until a meat thermometer inserted into center of pork registers 130°F, about 1 hour. Remove pork from pan, and transfer to a cutting board. Let rest 20 minutes before slicing. Using a slotted spoon, transfer onions to a plate.

While pork rests, place roasting pan on stovetop. Add wine, brown sugar, thyme sprigs, reserved 3 tablespoons marinade, remaining 1/4 cup butter, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper; stir to combine. Cook over medium until butter is melted and mixture is reduced by half, about 2 minutes. Transfer wine mixture to a small saucepan. Add 1/2 cup water and any accumulated pork juices on cutting board. Bring to a boil over medium-high, and cook 5 minutes. Remove from heat.

Arrange pork loin (sliced or whole), roasted onions, and fresh thyme sprigs on a serving platter. Spoon wine sauce over top, and serve.