Miso Ramen

 

Ingredients

• 4 teaspoons vegetable oil, divided

• 1 lb shiitake mushrooms, stems removed

• 6 bunch scallions, sliced, white and green parts separated

• 1 inch piece fresh ginger, peeled and finely chopped

• 5 cloves garlic, chopped

• 8 cups vegetable broth

• 3 tablespoons white miso

• 2 tablespoons soy sauce

• 2 tablespoon toasted sesame oil

• 4 large eggs

• 16 oz. fresh ramen noodles or 5 3-oz. packets dry ramen

• 2 heads baby bok choy, quartered lengthwise

• 2 teaspoons toasted sesame seeds

• 2 teaspoons crushed red pepper flakes

• Toasted nori, for garnish (optional)

Directions

1. Heat 2 teaspoons vegetable oil in a large saucepan over medium-high. Add mushrooms and cook until beginning to brown, about 4 minutes. Remove from pot.

2. Reduce heat to medium and add remaining 2 teaspoons oil to pot. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, about 2 minutes. Add broth and bring to a simmer.

3. Remove a ladleful of broth from the pot and transfer to a small bowl; add miso and whisk until smooth. Return to pot; add tamari and sesame oil.

4. Lower eggs into a large pot of gently boiling water; cook for 6 minutes. Using a slotted spoon, transfer eggs to a bowl of ice water. Set aside.

5. Return water to a boil. Add noodles and bok choy; cook until noodles are al dente and bok choy turns bright green, 2 to 3 minutes. Drain; remove bok choy. Rinse noodles under cold water, then drain again. Divide noodles and bok choy among bowls.

6. Peel eggs and halve lengthwise.

7. Pour broth over noodles. Top with mushrooms, eggs, and scallion greens. Roughly chop sesame seeds and red pepper flakes; sprinkle over bowls. Crumble nori over each bowl, if desired.

Braised Chicken with Mushrooms and Leeks

 

Ingredients

Ingredient Checklist

• 3 tablespoons grapeseed or avocado oil, divided
• 1 pound boneless, skinless chicken thighs, trimmed
• ¾ teaspoon salt, divided
• ½ teaspoon ground pepper, divided
• 12 ounces mixed mushrooms, coarsely chopped
• 2 cups sliced leek (1 medium), rinsed well
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme or tarragon, plus more for garnish
• 3 tablespoons all-purpose flour
• 3 cups low-sodium chicken broth
• 2 cups frozen peas
• 1 tablespoon Dijon mustard

Directions

Instructions Checklist

• Step 1

  Heat 1 tablespoon oil in a large pot over medium heat. Pat chicken dry and sprinkle with 1/4 teaspoon each salt and pepper. Add the chicken to the pot and cook until browned on both sides, 6 to 8 minutes total. Transfer to a clean plate.

• Step 2

  Add the remaining 2 tablespoons oil and mushrooms to the pan and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Stir in leek and cook, stirring occasionally, until the leek is just starting to soften, about 4 minutes. Stir in garlic and thyme (or tarragon) and cook until fragrant, about 1 minute. Sprinkle the mixture with flour and cook, stirring, for 1 minute.

• Step 3

  Add broth, increase heat to high and bring to a simmer, scraping up any browned bits. Adjust heat to maintain a low simmer. Return the chicken and any accumulated juices, cover and cook until an instant-read thermometer inserted in the thickest part of a thigh registers 165 degrees F, about 10 minutes. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.

• Step 4

  Transfer the chicken to a serving platter. Add peas and mustard to the sauce and cook, uncovered, until the peas are heated through, about 2 minutes. Ladle the sauce over the chicken and garnish with more thyme (or tarragon), if desired

AC's Pimento Mac n' Cheese Custard

 

Makes 12 to 16 servings

Ingredients

• Kosher salt
• 8 ounces elbow macaroni
• 8 ounces white cheddar cheese, shredded
• 4 ounces aged cheddar cheese, shredded
• 4 ounces Parmesan cheese, grated
• 1 cup jarred pimentos, chopped
• 2 tablespoons all-purpose flour
• 6 large eggs
• 2 tablespoons hot sauce (such as Tabasco)
• One 12-ounce can evaporated milk
• 1 cup half-and-half
• 8 cups Herbed Béchamel (a cream sauce)*

Pro tip: Use freshly-grated cheese (rather than pre-grated packed cheese) for a creamier and meltier dish.

Directions

1. Preheat the oven to 350° F. Grease a 9-by-13-inch baking dish with nonstick cooking spray.
2. Fill a large pot with water and salt it generously. Bring to a boil over high heat, add the macaroni, and cook for ~5 minutes (until just shy of al dente). Drain and set aside.
3. In a medium bowl, mix together the three cheeses. Remove and reserve one-fourth of the cheese mixture for the top. Add the macaroni, pimentos, and flour to the cheese mixture and mix well to combine. Pour the mixture into the prepared baking dish.
4. In a large bowl, whisk the eggs until blended, then whisk in the hot sauce, evaporated milk, half-and-half, and 2 teaspoons salt, mixing well. While whisking constantly, slowly add the béchamel to create a custard. Pour the custard evenly over the noodle mixture.
5. Cover with a layer of plastic wrap and a layer of aluminum foil and bake for 50 minutes, rotating the dish 180 degrees halfway through baking.
6. Uncover, sprinkle the reserved cheese on top, and bake an additional 15 to 20 minutes (until set, golden, and bubbling). If you plan to freeze, do not add the cheese topping.
7. Remove from the oven and let sit for five minutes before serving.

Pro tip: This dish can be frozen for up to three months. To reheat, place the dish in a cold oven set to 350° F. When the oven reaches temperature, bake for 1½ hours, then sprinkle the surface with the remaining cheese mix and bake for 15 minutes longer, until bubbling.

*Herbed Béchamel

Ingredients

• ½ cup unsalted butter
• 8 thyme sprigs
• 3 shallots, minced
• 1 cup dry white wine
• 1 cup all-purpose flour
• 4 cups whole milk
• 4 cups heavy cream
• 1 tablespoon kosher salt
• 1 ½ teaspoons freshly ground black pepper

Directions

1. In a medium Dutch oven, melt the butter over medium heat.
2. Add the thyme, shallots, and garlic. Cook for 3 to 5 minutes, until fragrant and softened.
3. Add the wine, bring to a simmer, and reduce for about 10 minutes, until almost completely evaporated. Remove and discard the thyme sprigs.
4. Sprinkle the flour over the vegetables and stir well to coat. Continue to cook, stirring, for 5 to 7 minutes, until the flour smells nutty and has begun to take on a hint of light tan.
5. While stirring constantly, slowly add the milk and cream. Bring to a gentle simmer, continuing to stir, and cook until the mixture thickens to the consistency of thick gravy (~6 minutes).
6. Season with the salt and pepper to taste.

Shrimp Corn Chowder

 

Ingredients

6 slices thick-cut bacon cut into 1/2-inch pieces
1 tablespoon unsalted butter
4 small green onions thinly sliced, with white and green parts divided
2 stalks celery diced (about 1/2 cup)
4 cloves garlic minced
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
2 2/3 cups nonfat milk
1 1/2 cups fresh or frozen corn kernels about 3 ears if using fresh
1 can cream-style corn (15 ounces)
1/4 teaspoon ground cayenne pepper plus additional to taste
1 pound frozen peeled & deveined shrimp any size you like, thawed
1 teaspoon chopped fresh thyme
1/3 cup half-and-half
Hot sauce optional for serving

Cook the bacon in a dutch oven or large, deep saucepan over medium heat until crisp, about 6 minutes. With a slotted spoon, remove the bacon from the pan and transfer to a paper-towel-lined plate. Lightly pat dry and set aside for serving. Discard all but 1 tablespoon bacon fat.

Add the butter to the pot and let it melt. Set aside 1/4 cup of the sliced green onion tops for serving, then add the rest of the green onions. Add the celery. Cook, stirring occasionally, until the veggies are tender, about 3 minutes, then stir in the garlic, salt, and black pepper. Cook until the garlic is fragrant, about 30 seconds.

Sprinkle the flour over the top of the onion mixture, then cook, stirring constantly, for 1 minute. Slowly pour in the milk, a few splashes at a time at first, stirring out any lumps. Stream in the rest of the milk, then add the corn kernels, cream-style corn, and cayenne. Stir and bring to a gentle boil. Let bubble until thickened, about 5 minutes. Stir in the shrimp and continue cooking just until the shrimp are done, about 3 minutes.

Remove from the heat, then stir in the thyme and half-and-half.

Serve hot, sprinkled with reserved bacon, green onion tops, and a dash or two of hot sauce as desired

Charleston 13 Bean Super Soup

 

Pork loin with mustard sauce

2 tbsp olive oil

1.5 lb pork loin 

salt / pepper

1/2 cup red wine vinegar

1/2 cup dijon mustard

1/4 cup chopped parsley

Heat oven to 400.  Heat oil in cast iron skillet. Season pork with salt & pepper.  Sear pork on all sides until browned, 6-8 minutes.

Transfer skillet to oven and continue roasting until internal temperature reaches 140.  

Remove pork from skill, let rest for 5 min.

Add vinegar, mustard, and parsley to the hot skillet.  Stir to combine. 

Slice pork.  Add pork slices to mustard sauce in skillet.  Continue to cook on low until pork reaches desired doneness.  Serve immediately.

French Onion Chicken

 

Tunisian Spiced Chicken Salad

 

Gingery Pork Ramen Stir-Fry

 

Steakhouse style Pork Chops

 

Lazy Lasagna Soup

 

Ingredients

1 pound 90% lean ground chuck 

8 ounces cremini mushrooms, quartered 

1 cup chopped yellow onion 

1 cup chopped red bell pepper 

2 garlic cloves, minced 

4 cups unsalted chicken stock (such as Swanson) 

1 (14.5-oz.) can unsalted crushed tomatoes 

1 (6-oz.) can tomato paste 

2 teaspoons dried oregano 

1 teaspoon kosher salt 

1/4 teaspoon black pepper 

8 ounces whole-wheat lasagna noodles, broken into pieces 

1/4 cup half-and-half 

4 ounces preshredded mozzarella cheese (about 1/2 cup) 

1/2 cup fresh basil leaves

 

Slow Cooker Method

Cook beef in a large nonstick skillet over medium-high, stirring to crumble, until browned, about 5 minutes. Transfer to a 5- to 6-quart slow cooker. Add mushrooms, onion, bell pepper, and garlic, and stir to combine. Add stock, tomatoes, tomato paste, oregano, salt, and black pepper; stir to combine. Cover and cook on low 6 hours.

 

Stir lasagna noodles into soup, making sure to submerge all noodles in liquid. Cover and cook on low until noodles are al dente, about 30 minutes. Stir in half-and half.

 

Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

 

Instant Pot Method

Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; 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; set to sauté. Bring mixture to a boil; add lasagna noodles, and cook, stirring often, until tender, about 9 minutes. Turn off Instant Pot; stir in half-and-half. Divide soup evenly among 8 bowls. Top evenly with mozzarella and basil.

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

 

Slow Cooker Method

Combine chicken, stock, beans, tomatoes, onion, bell pepper, corn, chiles, garlic, chili powder, cumin, salt, and black pepper in a 5- to 6-quart slow cooker. Cover and cook on low until chicken is very tender, 5 to 6 hours.

Transfer chicken to a cutting board; shred into small pieces; return to slow cooker. Stir in lime juice.

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

 

Instant Pot Method

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.

Cilantro Lime Shrimp Scampi

 Ingredients

• ¼ cup unsalted butter

• ¼ cup extra-virgin olive oil

• ¼ cup finely chopped fresh cilantro stems plus 1/2 cup chopped fresh cilantro leaves, divided

• 4 large garlic cloves, finely chopped

• 1 crushed chile de árbol or 1/2 teaspoon crushed red pepper

• 3 tablespoons (1 1/2 ounces) tequila blanco

• 1 ½ pounds peeled and deveined raw large shrimp, tail-on

• 1 teaspoon kosher salt, plus more to taste

• ¾ teaspoon black pepper

• 3 tablespoons fresh lime juice

• Torn baguette, for serving

Directions

1. Heat butter and oil in a large skillet over medium-high, stirring often, until butter is melted. Add cilantro stems, garlic, and chile. Cook, stirring constantly, until very fragrant, 1 to 2 minutes. Remove skillet from heat, and turn off heat.

2. Carefully add tequila to skillet. Return to heat over medium-high; cook, stirring occasionally, until liquid has evaporated, about 1 minute. Add shrimp, salt, and black pepper; cook, stirring occasionally, until shrimp are opaque and cooked through, 4 to 5 minutes. Remove from heat. Stir in lime juice and cilantro leaves. Season with salt to taste. Serve immediately with torn baguette.