30-MINUTE

ONE-POT MEALS

FEED YOUR FAMILY

INCREDIBLE MEALS

IN LESS TIME AND

WITH

LESS CLEANUP

JOANNA CISMARU

CREATOR OF THE FOOD BLOG JO COOKS

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Table of Contents

About the Author

Copyright Page

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INTRODUCTION

Ever since I was a little girl, my fondest memories have been putzing around the kitchen, helping my mom cook or bake, having family dinners and simply just enjoying good food in the company of loved ones. While I didn’t get a chance to cook much while I lived at home with my parents, I was my mom’s sous chef, always chopping vegetables, stirring pots and just having a good time.

Once I graduated from university and moved out on my own, I realized that while I knew how to chop vegetables, I didn’t know much about actually cooking anything. Nor did I have much time for cooking. Working as an IT professional did not allow me a lot of time to learn how to cook. Oh, I knew the basics from following my mom around the kitchen all those years, such as how to roast a chicken and make eggs for breakfast, but not much beyond that. Luckily my mom has always been just a phone call away and that’s how I started experimenting in my own kitchen, making tons of mistakes along the way, until I finally realized that there really is no right or wrong in your kitchen. As long as you enjoyed what you made and made it with love, it’s all good from there.

When I got married is when I really started cooking a lot more, and I had another mother to get recipes from, which I was ecstatic about. Unfortunately, the recipes from my mother or mother-in-law aren’t really recipes; they’re one of those things where you need a pinch of this or a bit of that, or add some of this until it feels just right. You know what I’m talking about. Which is why I decided to re-create these recipes and properly document them, so that next time I need to make my all-time favorite cabbage rolls or my priceless walnut bread, I don’t have to struggle, make phone calls all around the world and figure out what the ingredients are. This is when my husband encouraged me to start a blog and track my experiences in the kitchen, and what better way to store your recipes than with a blog?

Being in IT, I knew about creating websites and maintaining them, but I knew nothing about the blogging world and all that came with it, such as the photography or the social networking, to name just a few. It was a whole new world I had stepped into and one that I became quite enamored with. I found it intriguing and satisfying to have complete strangers try my recipes and tell me how much they loved them. It was fun and it was something that was completely different from what I was used to. Being in the field that I was in and being completely left-brained, all I knew was logic and analysis. I always used to joke around that I lacked all creativity or imagination. That’s why I fell in love with blogging so much; it provided me with what I had been missing all those years. I could be creative and use my imagination in creating these recipes. I could make this blog be whatever I wanted it to be.

Needless to say, never in my wildest dreams did I ever think that my blog would be a life changer for me, allowing me to evolve my passion for cooking and bringing me to where I am today. But it hasn’t always been easy. I’ve always had a very stressful job, working long hours. To be honest, the last thing on my mind when I came home from work was cooking dinner. I always looked for simple but delicious recipes that I could make in no time, with the least amount of dishes possible and the least amount of effort required.

Which brings me to today and this book. I’ve been thinking about creating a book for some time now and it’s one of those things that has been in the back of my mind for quite a while. But it was just that, a dream, until one day it was time to make that dream a reality. Let’s face it, we all love food: Food makes us feel good and nourishes us. But good food doesn’t necessarily mean you have to slave for hours in your kitchen to get dinner on the table. That’s why I created these recipes to be simple to make by anyone, in 30 minutes or less and in one pot, while maintaining great flavors.

I wanted to do this book because I remember those long days—I know what it’s like to come home exhausted, all energy depleted and have to worry about cooking for your family. For ten years I used to commute to work; I used to live in Windsor, Ontario, and work in Troy, Michigan, driving to and from work and crossing the border every day. My days were always ten to twelve hours long. Many days, I used to stop and pick up fast food on my way home because I was too tired to cook. I wish I had owned this book then. You don’t need to eat fast food; you can have good food cooked at home in a half-hour or less. With a bit of prep work and a good pot, you can have yourself a great meal. I’ve developed these recipes for real people, people with families and busy lives, focusing on fresh ingredients with the occasional shortcut.

ONE BAKING PAN

Baking pans or baking sheets are perfect for one-pot meals, especially for making pizzas or roasting vegetables, meat and seafood. Whoever said baking sheets are just for cookies was greatly mistaken. Their multitasking functionality is quite impressive and with one baking sheet you can make a dinner to impress your family or guests.

Roasting an entire meal on one sheet pan makes cleanup a breeze, easier than ever. You also can’t beat one-baking-sheet meals when it comes to ease of preparation.

So, crank up the oven and let’s get cooking!

CARAMELIZED ONION PIZZA WITH PROSCIUTTO AND GOAT CHEESE

When my husband and I moved to Calgary, we were never able to find a perfect pizza joint. We tried all the pizza places that our friends had suggested and recommended but none of them were up to our pizza standards. This was when we decided to start making our own pizza and we never looked back. Although I always make my own pizza dough, store-bought pizza dough works just as well for this pizza or all the other pizzas in this book. One of my favorite ingredients on pizzas has always been caramelized onions, which when paired with goat cheese and prosciutto makes this pizza extraordinary and perfect for a quick dinner.

PREP TIME: 17 TO 20 MINUTES / COOKING TIME: 7 TO 10 MINUTES / SERVES: 4

2 tbsp (28 g) unsalted butter

2 large onions, sliced

All-purpose flour, for dusting (optional)

½ lb (225 g) pizza dough (see notes)

2 oz (55 g) prosciutto, each slice cut into quarters

¼ cup (38 g) crumbled goat cheese

Salt and freshly ground black pepper

Fresh basil, for garnish

Preheat the oven to 550°F (290°C), or to its highest setting.

In a 12-inch (30.5-cm) oven-safe skillet, melt the butter. Add the onions and cook them for 10 minutes over medium heat, or until they start to caramelize. Make sure not to burn the onions. Remove the onions from the skillet and set aside. Do not rinse the skillet.

Lightly flour your counter, if needed, then using a rolling pin, roll out the pizza dough to 12 to 13 inches (30.5 to 33 cm) in diameter.

There is no need to oil the skillet as it should still contain a bit of the butter from cooking the onions. Transfer the pizza dough to the skillet and make sure it covers the entire surface. Top the pizza dough evenly with the caramelized onions, then arrange the prosciutto pieces over the onions. Add the crumbled goat cheese and season with salt and pepper, if needed.

Bake for 7 to 10 minutes, or until the crust is golden brown. Garnish with basil before serving.

NOTES: If you’re making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.

If you’re using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge before you start caramelizing the onions, to let it warm up a bit.

STRAWBERRY CHICKEN PIZZA WITH BALSAMIC REDUCTION

Strawberries on pizza is a good thing. Strawberries paired with balsamic reduction is an even greater thing. The first time I made it, I served it to a bunch of men who were doing some work in my backyard, and while skeptical at first, they couldn’t get enough of it and within minutes the huge pizza I had made was completely gone.

PREP TIME: 15 MINUTES / COOKING TIME: 10 TO 12 MINUTES / SERVES: 6

1½ lb (680 g) pizza dough (see notes)

1 cup (235 ml) pizza sauce

2 cups (230 g) shredded mozzarella cheese

1 cup (140 g) shredded or bite-size roasted chicken breast

¼ cup (25 g) sliced black olives

1 cup (145 g) sliced strawberries

2 tbsp (30 ml) balsamic reduction

¼ tsp freshly ground black pepper

2 tbsp (3 g) chopped fresh basil

Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.

Divide the dough into 2 equal pieces. Roll out each piece to about 12 inches (30.5 cm) in diameter. It doesn’t have to be exact; you could make it as thin or as thick as you wish. Place the 2 pieces of dough on the prepared baking sheet.

Spread the pizza sauce evenly over the pizza dough, leaving about a 1-inch (2.5-cm) margin around the edge. Scatter the mozzarella cheese evenly over the sauce, about 1 cup (115 g) per pizza. Top the pizzas evenly with the roasted chicken and black olives. Season with pepper.

Place the baking sheet in the oven and bake for 5 minutes, then remove the baking sheet from the oven and top the pizzas with the sliced strawberries. Place the baking sheet back in the oven and bake for an additional 5 to 7 minutes, or until the crust is golden brown and the cheese is starting to turn golden on top. Remove from the oven and drizzle the pizzas with the balsamic reduction, season with additional pepper and top with the fresh basil.

NOTES: If you’re making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.

If you’re using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.

HONEY MUSTARD SALMON WITH ROASTED BROCCOLI

Salmon is my favorite fish. It’s really easy to cook and so good for you. If you’re looking for a quick but healthy dinner, look no further. This honey mustard salmon with roasted broccoli is incredibly delicious and perfect for a lighter dinner option. Honey and mustard go really well together and are perfect on salmon.

PREP TIME: 3 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

3 tbsp (45 ml) honey

2 tbsp (22 g) grainy mustard

¼ cup (60 ml) + 1 tbsp (15 ml) olive oil

Pinch of red pepper flakes

Salt and freshly ground black pepper

4 salmon fillets

1 large head of broccoli, cut into florets

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the honey, mustard, ¼ cup (60 ml) of the olive oil, red pepper flakes, and salt and pepper to taste.

Arrange the salmon fillets in a 9 x 13-inch (23 x 33-cm) baking dish.

Pour the honey mustard sauce over the salmon. Add the broccoli to the baking dish and drizzle with the remaining tablespoon (15 ml) of olive oil.

Bake for 15 minutes, or until the salmon flakes with a fork.

15-MINUTE CREOLE SHRIMP BAKE

This is quite possibly one of the easiest shrimp recipes you will ever make. Perfect for a party, although you might think twice before sharing this recipe with anyone. You can play around with the quantity for the cayenne pepper if you wish to kick this shrimp up a few notches. Usually if I just make this for my husband and myself, I remove the tail from the shrimp, but if you make it for a party, the shrimp does look much nicer with the tail on, plus it makes it easier to pick up. Because of the paprika and the cayenne, this pepper shrimp has a gorgeous orange color and, garnished with a bit of parsley, this is a tasty and colorful appetizer.

PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

3 oz (85 g) unsalted butter, melted

1 tsp (2.5 g) paprika

½ tsp dried oregano

½ tsp garlic powder

¼ tsp cayenne pepper

¼ tsp salt

¼ tsp freshly ground black pepper

1 tsp (2 g) dried basil

1 lb (455 g) large or jumbo shrimp, cleaned, deveined and tail on

Chopped parsley, for garnish

Preheat the oven to 425°F (220°C).

In a small bowl, whisk together the butter, paprika, oregano, garlic powder, cayenne, salt, black pepper and basil.

Place the shrimp in a 9 x 13-inch (23 x 33-cm) baking pan. Pour the butter mixture over the shrimp and toss well, making sure each shrimp is coated with the mixture. Bake for 15 minutes.

Garnish with chopped parsley before serving.

ROASTED BRUSSELS SPROUTS WITH CRANBERRIES AND PROSCIUTTO

This is a super easy side dish, taking only ten minutes to prepare and another fifteen minutes to roast nicely in the oven, giving you a truly delicious side dish. This would go perfectly alongside turkey or some roasted chicken. I, for one, love to eat these Brussels sprouts just as a snack, because I love the crunchiness and saltiness from the prosciutto together with the sweetness from the cranberries and balsamic vinegar.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 2

1 lb (455 g) Brussels sprouts, trimmed and cleaned

¼ cup (30 g) dried cranberries

6 slices prosciutto, roughly chopped

2 tbsp (30 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

½ tsp garlic powder

Salt and freshly ground black pepper

Preheat the oven to 400°F (200°C).

Place the Brussels sprouts, dried cranberries and prosciutto in a 9 x 13-inch (23 x 33-cm) baking pan or 11½ x 17¼-inch (29 x 44-cm) cookie sheet.

Drizzle the olive oil and balsamic vinegar over the Brussels sprouts. Season with garlic powder, salt and pepper. Toss everything together to make sure all is coated in the olive oil and balsamic vinegar. Bake for 15 minutes.

MEDITERRANEAN CHICKEN PESTO PIZZA

There’s nothing I like more than a crispy pizza topped with some of my favorite ingredients. This is a different kind of pizza, but one of my all-time favorites. It’s not as heavily loaded with cheese as your normal pizzas that make you feel stuffed afterward but it’s heavy on flavor, so you won’t feel as if you’re missing out.

PREP TIME: 10 MINUTES / COOKING TIME: 8 TO 10 MINUTES / SERVES: 6 (MAKES 2 SMALL PIZZAS OR 1 LARGE ONE)

1½ lb (680 g) pizza dough (see notes)

1 cup (260 g) basil pesto

1 cup (140 g) shredded or cubed cooked chicken breast

2 cups (300 g) feta cheese

1 cup (100 g) kalamata olives

1 cup (150 g) halved cherry tomatoes

1 tsp (2 g) freshly ground black pepper

1 tsp (1 g) dried oregano

2 tsp (2.8 g) dried basil

Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.

Divide the dough into 2 equal pieces. Roll out each piece so that the dough is ¼ inch (6 mm) thick; however, feel free to make the pizza dough as thin or thick as you like it. Place the dough on the baking sheet. If your dough is small enough, 2 pizzas should fit on a baking sheet, otherwise you will need 2 baking sheets.

Divide all the ingredients evenly in half and start topping your pizzas in this order: basil pesto, chicken, feta cheese, olives, tomatoes, pepper, oregano and basil.

Place the baking sheet(s) in the oven and bake for 8 to 10 minutes, or until the crust is golden brown.

NOTES: If you’re making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.

If you’re using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.

THE BIG EASY PIZZA PIE

I named this pizza The Big Easy because this pizza screams of New Orleans flavors. The shrimp is generously seasoned with Cajun seasoning and the base for this pizza is a delicious basil pesto. Pizzas are great for dinner because they are super quick to prepare and take only a few minutes to bake. I love everything about this pizza: two different kinds of cheeses, smoked andouille sausage, basil pesto and of course, the delicious Cajun shrimp.

PREP TIME: 10 MINUTES / COOKING TIME: 10 TO 12 MINUTES / SERVES: 6

1½ lb (680 g) pizza dough (see notes)

¾ cup (195 g) basil pesto

10 oz (280 g) mozzarella cheese, shredded

8 oz (225 g) Asiago cheese, shredded

1 cup (200 g) precooked shrimp

2 tsp (4 g) Cajun seasoning

½ cup (69 g) sliced smoked andouille sausage

¾ cup (113 g) cherry tomatoes

¼ tsp freshly ground black pepper

6 to 8 fresh basil leaves

Preheat the oven to 550°F (290°C), or to its highest setting. Line a large baking sheet with parchment paper.

Roll out the pizza dough to 16 inches (40.5 cm) in diameter, or until you reach your desired thickness. Place the dough on the prepared baking sheet.

Spread the basil pesto evenly over the pizza dough, leaving about a 1-inch (2.5-cm) margin around the edge. Scatter the mozzarella and Asiago cheese evenly over the pesto.

Season the shrimp with the Cajun seasoning and arrange it evenly over the cheese. Top the pizza evenly with the andouille sausage and cherry tomatoes and season with the pepper.

Place the baking sheet in the oven and bake for 10 to 12 minutes, or until the crust is golden brown and the cheese has melted and is starting to brown on top. Remove from the oven and let cool for a couple of minutes before garnishing the pizza with the fresh basil leaves.

NOTES: If you’re making your own pizza dough from scratch, make it ahead of time and let it rise for a few minutes.

If you’re using store-bought pizza dough and your dough has been refrigerated, take it out of the fridge for a few minutes to let it warm up a bit.

PISTACHIO-CRUSTED SALMON WITH ROASTED VEGETABLES

I love simple dinners, especially the ones where I can throw everything on a baking sheet, throw it in the oven and 20 minutes later, dinner is ready. That’s what this recipe is all about. Simple, quick, healthy but not sacrificing any flavor.

This salmon recipe was inspired by a popular maple mustard glazed salmon on my blog. However this salmon is a bit different, the main difference being this amazing pistachio crust.

PREP TIME: 10 MINUTES / COOKING TIME: 15 TO 20 MINUTES / SERVES: 4

1 green bell pepper, seeded and sliced

1 red or yellow bell pepper, seeded and sliced

½ lb (225 g) cherry tomatoes

1 onion, sliced

2 tbsp (30 ml) olive oil

Salt and freshly ground black pepper

1 tbsp (15 ml) honey

1 tbsp (11 g) grainy mustard

4 salmon fillets

½ cup (47 g) ground pistachios

Preheat the oven to 425°F (220°C).

Place all the vegetables on a baking sheet. Drizzle with 1 tablespoon (15 ml) of the olive oil and season with salt and black pepper to taste. Toss all the veggies together and arrange evenly over the baking sheet.

In a small bowl, whisk honey, mustard and remaining tablespoon (15 ml) of olive oil together. Place the salmon on the baking sheet in between the veggies and brush with the mustard sauce. Spread the ground pistachios evenly over the top of the salmon fillets.

Bake for 15 to 20 minutes, or until the salmon flakes with a fork.

ROASTED PARMESAN BUTTERNUT SQUASH AND PEPPERS

This dish could not get any easier and is a perfect side ready in just 30 minutes. In this recipe I’ve cut up a butternut squash into small pieces, lightly seasoned it with salt and pepper, drizzled it with some olive oil and sprinkled some fresh rosemary for that wonderful pinelike fragrance. Once baked, the squash is tossed generously with grated Parmesan cheese.

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4

1 butternut squash, peeled, seeded and cut into ½-inch (1.25-cm) cubes

1 red or yellow bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

2 tbsp (30 ml) olive oil

1 tbsp (1.7 g) fresh rosemary, chopped

Salt and freshly ground black pepper

2 oz (55 g) Parmesan cheese

Preheat the oven to 450°F (230°C). Place the butternut squash and bell peppers on a baking sheet. Drizzle the olive oil over the veggies, then season with the rosemary, salt and black pepper. Toss everything together and arrange the veggies evenly over the baking sheet.

Bake the veggies for about 17 minutes or until fork-tender. Then turn on the broiler in your oven and broil for 3 minutes to get the butternut squash golden brown.

Remove the baking sheet from the oven and immediately sprinkle the Parmesan cheese over the veggies and toss.

ONE SAUCEPAN

Saucepans are perfect for quick one-pot meals. They come in various sizes, some with lids, some without. Often, the lids are ventilated to allow steam to escape, which is perfect for steaming such foods as fresh vegetables. The larger saucepans or pots that are anywhere from 4 quarts to 2 gallons (3.8 to 7.6 L) are perfect for boiling pastas, cooking grains or boiling and steaming vegetables.

Smaller saucepans, 1½ to 3 quarts (1.4 to 2.8 L), are usually a deeper cooking pan with a long handle and a lid. They’re ideal for heating up sauces and gravies, but they can also be used to make stews, rice dishes, pasta sauces or soups.

Saucepans are essential kitchen accessories: They are your kitchen’s workhorse, your go-to pans perfect for preparing rich and delicious sides and sauces or sautéing your favorite meats.

EASY BASIL AND ARUGULA PESTO SPAGHETTI ALLA CARBONARA

This spaghetti alla carbonara is not your run-of-the-mill carbonara. It’s made with a delicious basil and arugula pesto and of course it’s loaded with bacon. This recipe is inspired by one of my popular recipes on my blog for a similar avocado and spinach pesto pasta. Making pesto is really easy because all that’s required of you is to place all the ingredients for the pesto in a food processor and pulse away. Then, add it to your favorite pasta and enjoy.

This is a really quick dish ready in just 20 minutes, cooking everything in just one pot.

PREP TIME: 5 MINUTES / COOKING TIME: 10 TO 13 MINUTES / SERVES: 4

FOR THE PESTO

8 fresh basil leaves

1 oz (28 g) arugula

2 cloves garlic

¼ cup (25 g) walnuts

¼ cup (60 ml) olive oil

Salt and freshly ground black pepper

¼ cup (25 g) grated Parmesan cheese

FOR THE SPAGHETTI

8 oz (225 g) uncooked spaghetti

2 large eggs, beaten

Salt and freshly ground black pepper

4 slices bacon, fried and chopped into small pieces

¾ cup (75 g) grated Parmesan cheese

To prepare the pesto, place all the ingredients for the pesto in the bowl of a food processor and pulse for 2 minutes, or until smooth.

To prepare the spaghetti, bring 4 cups (1 L) of water to a boil in a saucepan over medium-high heat and add the spaghetti. Cook the pasta until all the water is absorbed, 10 to 12 minutes. If any water is left over after the pasta is cooked to your preference, drain it.

Add the eggs to the spaghetti, toss well and cook for 1 minute, or until the eggs cook.

Pour the pesto over the spaghetti and toss everything together. Season with salt and pepper as needed.

Add the bacon and Parmesan cheese and toss everything well before serving. Serve warm.

SPICY SHRIMP AND CHICKEN GUMBO

Gumbo originated in Louisiana during the eighteenth century and it’s serious business there. It is traditionally made with meat or shellfish, the vegetable holy trinity that consists of celery, bell peppers and onions, a strong flavored stock and a thickener. Usually gumbo can take a couple of hours to cook and simmer, but I’ve come up with a version that can be ready in 30 minutes and has all the goodness of a gumbo: chicken, sausage, shrimp and all the needed veggies.

PREP TIME: 5 MINUTES / COOKING TIME: 22 MINUTES / SERVES: 6

2 tbsp (28 g) unsalted butter

2 tbsp (15 g) all-purpose flour

1 small onion, chopped

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 celery stalk, chopped

1 cup (100 g) okra, chopped

5 garlic cloves, minced

12 oz (340 g) smoked sausage, sliced

¼ tsp dried thyme

1 bay leaf

1 tsp (6 g) salt

1 tsp (1.8 g) cayenne pepper

1 cup (235 ml) chicken stock

10 oz (280 g) cooked chicken breast, shredded

1 (14.5-oz [411-g]) can diced tomatoes, juice included

4 oz (115 g) precooked, shell-free shrimp

1 tbsp (4 g) chopped fresh parsley

Cooked rice, for serving

In a large saucepan, melt the butter over medium-high heat. Add the flour and stir. Cook the butter and flour for 2 minutes to make a roux. The mixture should be a bright golden color.

Add the onion, peppers, celery, okra, garlic and sausage to the pot and stir. Let cook for 5 minutes, stirring occasionally, until the onion and vegetables begin to soften.

Stir in the thyme, bay leaf, salt and cayenne. Add the chicken stock, chicken and diced tomatoes and stir. Lower the heat to medium and let cook for 13 minutes, then stir in the shrimp and cook for 2 more minutes. Taste for seasoning and adjust with salt and pepper as necessary. Remove and discard the bay leaf.

Garnish with fresh parsley and serve over rice.

NOTES: A roux is equal parts flour and fat cooked together to be used as a thickener for sauces and soups.

JACKED-UP CHICKEN SCAMPI WITH LINGUINE

This is my fresh take on a classic Italian scampi dish. While traditionally it’s made with shrimp, using chicken is a much more affordable option. This chicken scampi bursts with mouth-watering flavors from the tomatoes and the easy wine sauce, not to mention that it packs a punch with heat from the hot sauce and red pepper flakes.

PREP TIME: 5 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4

4 tbsp (55 g) unsalted butter

1 lb (455 g) boneless and skinless chicken breast, cut into small cubes

1 onion, chopped

5 cloves garlic, minced

1 tsp (1 g) dried oregano

½ tsp crushed red pepper flakes (see notes)

1 cup (235 ml) white wine

2 cups (475 ml) chicken stock

1 tbsp (15 ml) hot sauce (see notes)

2 tbsp (30 ml) freshly squeezed lemon juice

12 oz (340 g) uncooked linguine

6 cherry tomatoes, quartered

1 tbsp (4 g) chopped fresh parsley, for garnish

¼ cup (25 g) Parmesan cheese

Melt the butter in a large pot over medium-high heat. Add the chicken and cook until no longer pink, about 5 minutes.

Add the onion, garlic, oregano and red pepper flakes to the pot and cook for 5 more minutes, or until the onion begins to soften and becomes translucent.

Add the wine, chicken stock, hot sauce, lemon juice and linguine. Cook, stirring occasionally, for about 8 minutes, or until the linguine is al dente.

Stir in the tomatoes and garnish with parsley and Parmesan cheese.

NOTES: This is relatively a very spicy dish. To reduce the amount of heat, just cut down the amount of red pepper flakes or hot sauce used.

QUICK AND EASY WHITE WINE AND MUSHROOM RISOTTO

Risotto used to be one of those dishes that I only enjoyed at restaurants. I always thought there was some secret to making risotto until one day I decided to learn to make it myself. I used to think that risotto takes hours to make to get the rice just perfect. Fortunately, you can make risotto in 30 minutes and I also discovered that risotto is actually quite simple to make.

Risotto is normally made with a special rice called Arborio rice, which is high in starch and with grains that are short or medium in length but round in shape. These types of rice are great for risotto because they absorb liquids and are much stickier than the long-grain varieties.

Risotto is basically rice cooked in broth so that it has a creamy consistency. The base almost always starts with butter, onion and celery, after which other vegetables can be added to change the dish. It is also usually served as a main dish and not as a side dish.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4 TO 6

1 tbsp (15 ml) olive oil

2 tbsp (28 g) unsalted butter

1 small onion, chopped

½ celery stalk, chopped into small pieces

1 cup (180 g) uncooked Arborio rice

2 cups (140 g) mushrooms, chopped

¾ cup (175 ml) white wine

2 cups (475 ml) chicken stock

½ cup (120 ml) milk

Salt and freshly ground black pepper

Fresh parsley, for garnish

¼ cup (25 g) Parmesan cheese

Heat the olive oil and butter in a medium saucepan over medium-high heat. When the butter has melted, add the onion and celery and cook for 2 minutes, until they begin to sweat and the onion becomes translucent.

Next, add the Arborio rice to the pan and stir it around to coat the rice. Add the mushrooms and stir them around a bit. Start by adding ½ cup (120 ml) of the white wine and stir it around for 1 to 2 minutes, or until it looks as if the liquid is mostly absorbed. Add the remainder of the wine and ½ cup (120 ml) of the chicken stock and stir it around a bit again. When this liquid is absorbed by the rice, add the milk and the remainder of the chicken stock. Stir and season with salt and pepper to taste.

Normally you would repeat with a little bit of stock at a time, but we can speed this up a little. Cover the saucepan with a lid and let it cook for about 15 minutes, until all the liquid is absorbed by the rice. Make sure you stir occasionally, every 3 to 4 minutes.

When all the liquid is absorbed, garnish with fresh parsley and Parmesan cheese.

PAN-SEARED CHICKEN WITH CREAMY GARLICKY WINE SAUCE

Saucepans are perfect for searing meats, and yes, you can actually make a chicken dish like this in 30 minutes. If your chicken breasts are too thick, simply slice them in half or fillet them, so that they are thinner; this way they will cook much faster. The simple creamy, garlic wine sauce comes together in a matter of minutes and is the perfect accompaniment to this chicken. Always use good wine in your cooking; it’s best to use the wine that you’re actually going to drink with your dinner.

PREP TIME: 2 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

4 chicken breast halves (1½ lb [700 g] total)

Salt and freshly ground black pepper

2 tbsp (28 g) unsalted butter

2 tbsp (30 ml) olive oil

3 garlic cloves, minced

½ cup (120 ml) white wine

½ cup (120 ml) heavy cream

1 tsp (1.6 g) dried tarragon

1 tbsp (4 g) chopped fresh parsley, for garnish

Start by seasoning the chicken breasts with salt and pepper. If the chicken breasts are too thick, slice them in half horizontally to thin them a bit so they cook faster.

Heat the butter and olive oil in a saucepan over medium heat until the butter has melted. Add the chicken breasts and start searing until the chicken is golden brown, 8 to 10 minutes per side. To test whether the chicken is fully cooked, you can use a meat thermometer by inserting it into the thickest part of the breast. The chicken is ready when the temperature has reached 160°F to 165°F (71°C to 74°C). If you do not have a meat thermometer, you can use a knife to poke one of the breasts; if the juices run clear, the chicken is ready. You want to make sure you cook the chicken until it’s no longer pink inside. Remove the chicken from the pan and set aside.

Place the garlic in the same saucepan and cook for 30 seconds to 1 minute, just until it becomes aromatic. Add the white wine, heavy cream and tarragon and season with salt and pepper to taste. Bring the sauce to a boil, then add the chicken back to the sauce and garnish with the parsley.

PANFRIED TILAPIA WITH LEMON BUTTER SAUCE

If you want a quick meal, nothing beats fish. Tilapia is actually perfect for quick meals. You can pan-sear it in a matter of minutes and it’s very easy to flavor. Here I made a simple lemon butter sauce that accentuates the delicate flavors of tilapia and is ready in fifteen minutes. This dish is perfect served over rice or with a great green salad.

PREP TIME: 3 MINUTES / COOKING TIME: 12 MINUTES / SERVES: 2 TO 4

4 to 6 (¾ to 1 lb [350 to 450 g] total) tilapia fillets

Salt and freshly ground black pepper

6 tbsp (83 g) unsalted butter

1 small onion, chopped

2 garlic cloves, minced

2 tbsp (30 ml) freshly squeezed lemon juice

1 tbsp (4 g) chopped fresh parsley

Start by seasoning the tilapia fillets with salt and pepper. Melt 2 tablespoons (28 g) of the butter in a saucepan over medium heat. When the butter has melted and it stops bubbling, add the tilapia fillets and sear on both sides, 3 to 4 minutes per side. The fish should be flaky when it’s done. Transfer the tilapia fillets to a plate and keep warm.

Add the remaining 4 teaspoons (55 g) of the butter to the pan and melt. Add the onion and sauté for 2 minutes until the onion begins to sweat and is translucent, at which point you can add the garlic and cook for another minute, or until the garlic is fragrant.

Stir in the lemon juice and parsley and add the tilapia back to the pan, or pour the sauce over the fish and serve.

PANFRIED TILAPIA IN THAI COCONUT SAUCE

I fell in love with Thai food years and years ago, when I worked in Michigan and it used to be my favorite choice for lunch. I especially love all the sauces with coconut milk and always used to think that these types of dishes are difficult and time consuming to make yourself, which is why I always went to Thai restaurants. But as I discovered my passion for cooking and became more courageous in the kitchen, I decided to start experimenting with Thai cuisine and have never looked back. This sauce is a simple coconut sauce spiced up with some Sriracha sauce and flavored with ginger, garlic and lime juice and it comes together in a matter of minutes. It’s an incredibly simple and delicious sauce that perfectly complements a delicate fish such as tilapia.

PREP TIME: 3 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 2 TO 4

4 to 6 tilapia fillets (¾ to 1 lb [350 to 450 g] total)

Salt and freshly ground black pepper

1 tbsp (15 ml) olive oil

2 tbsp (28 g) unsalted butter

1 tsp (2 g) minced fresh ginger

1 tsp (3 g) minced garlic

1 cup (235 ml) canned coconut milk

1 tbsp (15 ml) Asian fish sauce (see notes)

1 tbsp (15 ml) Sriracha sauce

1 tbsp (15 ml) honey

2 tbsp (30 ml) freshly squeezed lime juice

1 tbsp (1 g) chopped fresh cilantro

Start by seasoning the tilapia fillets with salt and pepper. Heat the olive oil in a saucepan over medium heat. Add the tilapia fillets and sear on both sides, 3 to 4 minutes per side. The fish should be flaky when it’s done. Transfer the tilapia fillets to a plate and keep warm.

Add the butter to the saucepan and melt. When the butter stops bubbling, stir in the ginger and garlic and cook for 1 minute, or until fragrant. Add the coconut milk, Asian fish sauce, Sriracha sauce, honey and lime juice. Taste for seasoning and adjust with salt and pepper as needed, or add more Sriracha to make it as spicy as you want. Bring the sauce to a boil and simmer for 2 minutes.

Pour over the fish immediately, garnish with cilantro and serve.

NOTES: Asian fish sauce, often made from anchovies, salt and water, is used a lot in Thai cuisine. It’s quite pungent and strong-flavored, hence it is usually used in small quantities.

If you do not have Sriracha sauce, you can use your favorite hot sauce.

PAN-SEARED SCALLOPS WITH BUTTER AND WHITE WINE SAUCE

Scallops are ideal for a seafood dinner and are perfect for a fast but fancy dinner. Scallops don’t have to be a restaurant treat, so don’t be afraid to cook them at home. They are so easy to cook and all you need to do is prepare a simple sauce for them.

These scallops are seared to a golden perfection, then served with a simple butter and white wine sauce.

PREP TIME: 5 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 2

½ lb (225 g) scallops

Salt and freshly ground black pepper

1 tbsp (15 ml) olive oil

3 tbsp (42 g) unsalted butter

1 clove garlic, minced

½ cup (120 ml) white wine

½ tsp dried tarragon

1 tbsp (4 g) chopped fresh parsley, for garnish

Start by removing the side muscles from the scallops, which can be found on the side of each scallop, and discard. If you don’t see them, that means they’ve been removed already; however, if you miss them, don’t worry: they are safe to eat.

Season the scallops with salt and pepper. Heat the olive oil in a saucepan over high heat. Add the scallops to the pan and cook for 2 to 3 minutes per side, until they are golden brown. Transfer the scallops to a plate and keep warm.

Add the butter to the saucepan and melt. When the butter stops bubbling, stir in the garlic and cook for 1 minute, until the garlic is fragrant. Add the wine and tarragon to the skillet and simmer for 2 minutes. Season with salt and pepper as needed. Turn off the heat and add the scallops back to the pan and garnish with parsley.

PARMESAN ORZO RISOTTO WITH PEAS

While many people think orzo is a type of rice, it is in fact a variety of pasta that is shaped like long-grain rice. I love cooking with orzo because it cooks really fast and thus is perfect for quick one-pot meals. This risotto is for true Parmesan lovers because the dish is loaded with lots of Parmesan, making it really rich and cheesy. This is a very easy dish to make and I call it a risotto because I applied the same technique to making it as if making risotto. You can serve this orzo risotto as a side dish, but I personally love to eat it just like this, on its own.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4

2 tbsp (28 g) unsalted butter

1 small onion, chopped

½ celery stalk, chopped

1 cup (170 g) uncooked orzo

½ cup (120 ml) dry white wine

2 cups (475 g) chicken stock

½ cup (65 g) frozen peas

1 cup (100 g) Parmesan cheese

Salt and freshly ground black pepper

1 tbsp (4 g) chopped fresh parsley, for garnish

Melt the butter in a saucepan over medium-high heat. When the butter stops bubbling, add the onion and celery and cook for 5 minutes, until the onion is soft and becomes translucent.

Add the orzo to the saucepan and cook for 2 minutes, or until it absorbs most of the butter. Stir in the white wine and cook for 2 more minutes, or until the wine is absorbed. Add the chicken stock and stir. The orzo needs to cook for about 15 minutes, until all the stock is absorbed. Once the orzo has cooked for 10 minutes, stir in the frozen peas.

Once all the liquid has been absorbed and the orzo is cooked through, stir in the Parmesan cheese and season with salt and pepper as needed. Garnish with the fresh parsley and serve warm.

INDIAN-STYLE RICE PILAF WITH CHICKPEAS

I fell in love with Indian food years ago and have since then experimented in my kitchen quite a bit with Indian spices and curries. I have always loved the wonderfully flavored rice dishes, so this rice pilaf has some of my favorite Indian spices and is loaded with chickpeas, raisins and cashews. This pilaf comes together quickly in 30 minutes and it’s quite an easy, very aromatic and delicious recipe.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

2 tbsp (28 g) unsalted butter

1 small onion, chopped

½ tsp saffron threads

½ tsp ground cardamom

4 or 5 whole cloves

1 tsp (1.7 g) peppercorns

2 cinnamon sticks

1½ cups (278 g) uncooked long-grain rice

1 cup (240 g) chickpeas

¼ cup (35 g) golden raisins

2½ cups (570 ml) vegetable stock

Salt and freshly ground black pepper

¼ cup (35 g) cashews

1 tsp (2 g) chopped fresh mint, for garnish

Melt the butter in a saucepan over medium-high heat. When the butter stops bubbling, add the onion and cook for 5 minutes, or until the onion is soft and translucent. Stir in the saffron threads, ground cardamom, cloves, peppercorns and cinnamon sticks.

Add the rice to the saucepan and cook for about 2 minutes, or until the rice absorbs all the butter. Stir in the chickpeas and raisins. Pour the vegetable stock over the rice and stir. Bring the rice to a boil, season with salt and pepper, cover with a lid and simmer for about 15 minutes, or until all the stock is absorbed and the rice is cooked.

Stir in the cashews and garnish with the fresh mint.

NOTES: Saffron is known as the most expensive spice in the world. Fortunately, a little saffron goes a long way. Saffron is used as a collorant and for flavoring rice and seafood dishes, even pastries and cheeses.

20-MINUTE PORK AND SHIITAKE MUSHROOM IN WHITE SAUCE

Pork and mushrooms with a creamy sauce is a type of dish that I grew up with. This is something my mother would make on a regular basis; it really was a staple in our house. She would use regular white mushrooms and the sauce would be made with flour and sour cream. In my version of this dish, I speed up the process a bit by using a can of cream of mushroom soup, which offers all the rich and earthy flavors of the mushrooms. You can’t beat this hearty dinner that you can have ready in just 20 minutes.

PREP TIME: 2 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

4 boneless pork chops, fat trimmed, chopped into 1-inch (2.5-cm) pieces (see notes)

Salt and freshly ground black pepper

2 tbsp (28 g) unsalted butter

2 cups (134 g) shiitake mushrooms, sliced (see notes)

1 (10-oz [285-ml]) can cream of mushroom soup

1 (11 g) chicken bouillon cube

¼ cup (60 g) sour cream

1 tbsp (4 g) chopped fresh parsley, for garnish

Cooked pasta or rice, to serve (optional)

Season the pork with salt and pepper. Melt the butter in a saucepan over medium-high heat. When the butter stops bubbling, add the pork chop pieces and sear the pork until it starts to brown, stirring occasionally and making sure it cooks on all sides, about 5 minutes.

Stir in the shiitake mushrooms and sauté for 5 more minutes. They will start to release a bit of liquid, so cook them until the liquid has evaporated and they start to brown. Add ½ cup (120 ml) of water and the mushroom soup, chicken bouillon and sour cream to the saucepan and stir. Bring to a boil, cover with a lid and let simmer over medium to low heat for 5 minutes. Garnish with the parsley. Serve over pasta or rice if you’d like.

NOTES: Pork tenderloin can be used in this dish as well. Also any type of mushroom can be used, such as white or cremini mushrooms.

VERY BERRY OATMEAL AND QUINOA BREAKFAST

If you’ve never had quinoa for breakfast, it’s time to try it out. This oatmeal and quinoa breakfast is one of my favorite breakfasts for weekdays. It’s quick to make and takes no effort at all. The best part is all the berries and nuts you can add to this. During the summer when berries are in season, I buy all the berries I can to add to this breakfast.

PREP TIME: 5 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 6

1 cup (173 g) uncooked quinoa

1 cup (80 g) rolled oats Pinch of salt

1 tsp (2.3 g) ground cinnamon

½ cup (115 g) dark brown sugar

2 cups (475 ml) soy milk

5 oz (140 g) fresh berries, such as raspberries, strawberries, blueberries or blackberries

½ cup (56 g) pecans, chopped

Combine the quinoa, oats, salt, cinnamon, sugar, soy milk and 1 cup (235 ml) of water in a saucepan. Cook over medium heat, making sure to stir often, until the quinoa is cooked, about 20 minutes.

Remove from the heat and let cool a bit. Stir in the berries and top with the chopped pecans.

NOTES: For breakfast on the go, use mason jars to layer the cooked oatmeal, quinoa mixture and berries and top it with the pecans.

ONE SKILLET

Skillets are a must in every cook’s kitchen. They come in all sizes and are made from a variety of different metals. A skillet, not to be confused with a sauté pan, has slanted sides, making skillets perfect for stir-frying and quick cooking.

I love using skillets for everything, it’s my go-to pan whenever I need to make something quick. It’s perfect for such things as frittatas, rice dishes, pasta dishes, even sauces and corn breads.

The most popular skillets are those made from cast iron or stainless steel. The cast-iron skillet is a lot heavier than the stainless-steel skillet, and it requires proper seasoning. The stainless-steel skillet is a lot lighter in weight and it’s easier to maneuver and move ingredients around in the pan.

CHICKEN THIGH OSSO BUCO

Osso buco is a traditional Italian dish with a name that means “a bone with a hole.” It is usually made with veal shanks slowly braised with some vegetables in white wine and stock. My version here can be done in 30 minutes and to speed up this popular dish I used bone-in chicken thighs that I first brown, then make a white wine sauce with some vegetables. Serve this over rice or noodles for a full meal.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

6 chicken thighs, with skin and bone in

Salt and freshly ground black pepper

2 tbsp (30 ml) vegetable oil

1 onion, chopped

3 garlic cloves, minced

1 small carrot, chopped

1 celery stalk, chopped

1 tsp (1.2 g) dried rosemary

¼ tsp dried thyme

½ cup (120 ml) dry white wine

1 cup (235 ml) chicken stock

1 tbsp (15 g) tomato paste

1 tbsp (4 g) chopped fresh parsley, for garnish

Cooked rice or noodles, for serving

Season the chicken thighs generously with salt and pepper.

Heat the oil in a skillet over medium-high heat and add the chicken thighs. Cook them on both sides for about 4 minutes per side, until golden brown. Remove the chicken thighs from the skillet.

Add the onion, garlic, carrot, celery, rosemary and thyme to the same skillet and cook for 5 minutes, or until the onion begins to soften. Season with salt and pepper as needed.

Stir in the white wine, chicken stock and tomato paste. Bring to a boil, then add the chicken back to the skillet and cook, covered, over medium heat for another 10 minutes.

Garnish with chopped parsley and serve over rice or noodles.

15-MINUTE VEAL PICCATA AND ASPARAGUS

Veal piccata is one of the easiest dishes you can make. Piccata is simply a method of preparing food, usually involving thin slices of meat, coated in flour, sautéed and served in a sauce. Normally the veal cutlets are pounded until they’re very thin, but nowadays you can find very thin veal cutlets in your local grocery store, making your job easier. My version here is thin pieces of veal lightly coated in flour, seasoned with salt and pepper with a lemon and white wine sauce and asparagus. You can serve this over rice or pasta. This dish was inspired from a popular recipe on my blog for lemon chicken piccata.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

1½ lb (680 g) veal cutlets (about 8)

Salt and freshly ground black pepper

½ cup (60 g) all-purpose flour

2 tbsp (28 g) unsalted butter

½ cup (120 ml) dry white wine

1 cup (235 ml) chicken stock

1 tbsp (15 ml) freshly squeezed lemon juice

1 bunch of asparagus (about 12 spears), cut into 1-inch (2.5-cm) pieces

2 tbsp (17 g) capers, drained

Lemon slices, for garnish

Fresh parsley, for garnish

Season the veal cutlets with salt and pepper on both sides. Dredge the cutlets in the flour and shake off any excess.

In a large skillet, melt the butter over medium-high heat. Add the cutlets and working quickly, cook the veal until golden brown on both sides, about 1 minute per side. Transfer the cutlets to a plate and set aside.

Deglaze the skillet with the white wine and bring to a boil, scraping up all the browned bits from the bottom of the pan, for about 3 minutes until the wine has reduced by about half. Add the chicken stock, lemon juice, asparagus pieces and capers. Cook for about 5 minutes; the sauce will thicken slightly. Season with salt and pepper as necessary.

Add the cutlets back to the skillet and cook until heated through, about 1 minute, then garnish with lemon slices and parsley and serve.

CHICKEN AND SHRIMP PAELLA

Don’t let the word “paella” scare you; paella is simply a rice dish and it’s actually Spain’s national dish. While there are hundreds of different variations of paella, here is a simple yet quick and creamy paella made with shrimp and chicken. There is special paella rice that you can find in your local grocery store called arborio rice, but any short-grain rice will do.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4

1 lb (455 g) large uncooked shrimp, cleaned and deveined, tails on

2 tsp (5 g) smoked paprika

1 tsp (1 g) dried oregano

Salt and freshly ground black pepper

1 tbsp (15 ml) olive oil

1 small onion, chopped

1 green bell pepper, seeded and chopped

3 cloves garlic, minced

1 cup (140 g) shredded or roughly chopped cooked chicken breast

½ tsp saffron

1 cup (185 g) uncooked paella rice (see headnote)

1 tbsp (15 ml) hot sauce

Juice of 1 lemon

3 to 4 cups (710 to 935 ml) chicken stock

Fresh cilantro, for garnish

Start by seasoning the shrimp with paprika, oregano, salt and pepper.

Heat the olive oil in a large skillet over high heat. Add the shrimp and cook for a minute on both sides until pink. Remove the shrimp from the skillet and set aside.

Add the onion and bell pepper to the skillet and cook until the onion is translucent, about 2 minutes. Add the garlic and cook for 1 more minute.

Add the chicken and saffron and season with salt and pepper. Add the rice, hot sauce and lemon juice to the skillet. Start by adding 3 cups (710 ml) of chicken stock and cook for 20 minutes. If the rice is not completely cooked and all the stock has been absorbed, add up to 1 more cup (225 ml) of stock as needed.

When the rice has finished cooking, add the shrimp back to the skillet and garnish with cilantro.

NOTES: Saffron is known as the most expensive spice in the world. Fortunately, a little saffron goes a long way. Saffron is used as a collorant and for flavoring rice and seafood dishes, even pastries and cheeses.

SAUSAGE AND CHICKEN PENNE JAMBALAYA

You might want to forget about any other jambalaya you may have tried before when you take your first bite of this super easy to make jambalaya. To kick this recipe up a notch, use spicy Italian sausage; it’s sure to take this dish over the top. With only 30 minutes to spare for dinner, this recipe is sure to become a staple in your home.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4

1 (6 oz [168 g]) boneless and skinless chicken breast, cut into cubes

½ tsp chili powder

Salt and freshly ground black pepper

1 tbsp (15 ml) olive oil

2 Italian sausage links, cut into 1-inch (2.5-cm) pieces

1 small onion, chopped

1 bell pepper, seeded and chopped

3 cloves garlic, minced

1 (28-oz [795-g]) can diced tomatoes, juice included

1 cup (235 ml) chicken stock

8 oz (225 g) uncooked penne pasta

1 tbsp (15 ml) hot sauce

2 green onions, chopped

4 cilantro sprigs, chopped

Season the chicken with the chili powder, salt and black pepper.

Heat the olive oil in a large skillet. Add the chicken and sausage and cook for 6 minutes, or just until the chicken and sausage start to brown.

Add the onion and bell pepper and cook for 2 minutes, or until the onion is translucent. Stir in the garlic and cook for another minute, or until fragrant.

Add the diced tomatoes, chicken stock, penne and hot sauce and stir well.

Cook for 15 minutes, or until the penne is al dente.

Garnish with the green onions and cilantro.

EASY APPLE, BACON AND CHEDDAR SKILLET FRITTATA

There’s nothing easier to make in a skillet than a frittata. This is my favorite breakfast to make on weekends and it fills the house with the wonderful aroma of applewood-smoked bacon. But frittatas are not only for breakfast—they’re perfect for a fast and easy dinner. These ingredients are simple, but when paired together they make for a most wonderful and delicious breakfast for dinner. I’m not saying this frittata is life changing, but it just might bring a big smile to your face.

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4

Cooking spray

6 large eggs

1 large apple, peeled, cored and sliced into small pieces

1 cup (115 g) shredded cheddar cheese

4 slices applewood-smoked bacon, fried and chopped

Salt and freshly ground black pepper

Preheat the oven to 450°F (230°C). Grease a large skillet with cooking spray.

Place the eggs in a large bowl and whisk well. Stir in the apple, cheddar cheese and chopped bacon and season with the salt and pepper. Pour the egg mixture into the prepared skillet.

Place in the oven and bake for 20 minutes.

CREAMY HERB AND MUSTARD PORK CHOPS

This is for all the meat lovers out there. There’s something so comforting about juicy, tender pork chops for dinner, and these pork chops won’t disappoint—not to mention how convenient they are. While I was growing up, my mom would make pork chops all the time, on a weekly basis, because they were affordable and they cook fast, making them perfect for dinner. The creamy herb and mustard sauce given here is really quick to make and just adds extra creaminess to the chops. These chops are perfect served over mashed potatoes or with roasted potatoes.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

4 pork chops (about 1-inch [2.5-cm] thick), fat trimmed

Salt and freshly ground black pepper

4 tbsp (55 g) unsalted butter

1 small onion, chopped

2 cloves garlic, minced

1 tsp (1.4 g) dried basil

½ tsp dried thyme

2 tbsp (15 g) all-purpose flour

1 tsp (4 g) grainy mustard

½ cup (120 ml) chicken stock

½ cup (120 ml) heavy cream

Fresh parsley, for garnish (optional)

Heat the olive oil in a large skillet.

While the oil is heating, season the pork chops with salt and pepper. Add the pork chops to the skillet and cook for about 5 minutes per side; they should be golden brown.

Remove the pork chops from the skillet and add the butter to the same skillet. When the butter has melted add the onion, garlic, basil and thyme and cook for 5 minutes, or until the onion is soft and translucent.

Whisk in the flour and mustard. Cook for 2 minutes, then stir in the chicken stock and heavy cream. Cook for a couple more minutes, making sure the flour is cooked, and season with salt and pepper as needed.

Pour the sauce over the pork chops and garnish with parsley, if desired.

LAZY MAN’S SPICY AND CHEESY SHAKSHUKA

A couple of years ago I attended a cooking class featuring Middle Eastern cuisine. One of the dishes taught to us was the shakshuka. Shakshuka is basically a dish of eggs that are poached in some sort of tomato sauce and spiced with cumin and paprika. Shakshuka is usually served in a cast-iron pan with lots of fresh bread to mop up all that delicious sauce. This shakshuka here is a simplified version where I use marinara sauce spiced with Sriracha sauce, cumin and smoked paprika. I added fresh mozzarella and Parmesan for a cheesier shakshuka experience.

PREP TIME: 5 MINUTES / COOKING TIME: 18 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

1 onion, chopped

3 cloves garlic, minced

1½ cups (375 ml) marinara sauce

1 tsp (2.5 g) ground cumin

1 tsp (2.5 g) smoked paprika

¼ tsp cayenne pepper

1½ tsp (8 ml) Sriracha sauce (see notes)

Salt and freshly ground black pepper

¼ cup (30 g) mozzarella cheese, shredded

¼ cup (25 g) Parmesan cheese, grated

6 large eggs

1 tbsp (4 g) chopped fresh parsley, for garnish

Preheat the oven to 375°F (190°C).

Start by heating the olive oil in an ovenproof skillet over medium heat. Add the onion and garlic and cook for 5 minutes, or until the onion becomes soft and translucent.

Add the marinara sauce and stir in the cumin, smoked paprika, cayenne and Sriracha sauce and season with salt and pepper. Bring the sauce to a boil and stir in the mozzarella and Parmesan cheese. Remove the skillet from the heat.

Gently crack the eggs in the skillet over the tomatoes. Transfer the skillet to the oven and bake for 8 to 10 minutes, or until the eggs are just set. Garnish with parsley and serve.

NOTES: Sriracha sauce is a type of hot sauce made from chili peppers, vinegar, garlic, sugar and salt. If you do not have Sriracha sauce, you can use your favorite hot sauce.

ADOBO PORK CHOPS

Pork chops are an all-round favorite dish for all meat lovers. My version of adobo pork chops is a quick, simple yet very tasty recipe ready in only 20 minutes. Adobo means simply “marinade” or “seasoning” in Spanish, so don’t let the name scare you, because in this marinade you use simple, everyday ingredients. However, it’s a very spicy dish because of the red chiles, so use as much or little as you want, to customize to your taste palette. Just rub the marinade over the pork chops and cook them. That’s all there is to it. Serve with mashed potatoes, veggies or over a salad and you’ve got yourself an incredible dinner.

PREP TIME: 5 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 4

2 tbsp (30 ml) olive oil

1 tbsp (2.5 g) smoked paprika

1 tbsp (3 g) dried oregano

3 garlic cloves, minced

1 tsp (1.2 g) red pepper flakes

1 tbsp (15 ml) white vinegar

1 or 2 red chiles, chopped or whole, for marinade

4 pork chops, bone in

4 whole red chiles, for garnish

In a medium bowl, combine 1 tablespoon (15 ml) of the olive oil, the smoked paprika, oregano, garlic, red pepper flakes, white vinegar and chiles. Rub the marinade evenly over all the pork chops.

Heat the remaining tablespoon (15 ml) of olive oil in a skillet over medium heat, then fry the pork chops for 4 to 5 minutes on each side.

Garnish with red chile and serve.

11-MINUTE EASY GINGER AND GARLIC BROCCOLINI

Broccolini is very similar to broccoli, with longer thinner stalks and smaller florets. I love broccolini because I find it crunchy and it’s a great way to get your veggies in. That’s why this recipe is one of my favorite ways to cook broccolini, and of course because it’s quick, with Asian-inspired flavors.

PREP TIME: 5 MINUTES / COOKING TIME: 6 MINUTES / SERVES: 4

1 tbsp (14 g) unsalted butter

4 garlic cloves, minced

1 (1-inch [2.5-cm]) piece fresh ginger, grated

½ tsp red pepper flakes

Salt and freshly ground black pepper

1 lb (455 g) broccolini, cut into florets, stalks cut into 2- to 3-inch (5- to 7.5-cm) lengths

½ cup (120 ml) vegetable stock

1 tbsp (8 g) sesame seeds

Heat the butter in a large skillet over medium heat. Stir in the garlic and ginger and cook for 1 minute, or until the garlic becomes aromatic.

Add the red pepper flakes along with a bit of salt and pepper. Add the broccolini along with the vegetable stock and bring to a boil. Lower the heat to medium-low, cover the skillet and let the broccolini cook for about 5 minutes, or until the sauce reduces.

Sprinkle the sesame seeds over the broccolini and serve.

SAVORY MUSHROOM AND ASIAGO CHEESE TURKEY

This is the kind of recipe that is a staple in my home. Mushrooms and meat, any kind of meat in a creamy mushroom sauce. I used some amazing Japanese shimeji mushrooms here, but any mushrooms would work, such as cremini or white mushrooms. I love this type of dish because, well, for one, you can do it in one pot or skillet, and second, you can have it done in 30 minutes. This dish is delicious on its own with good crusty bread, but it can also be served over pasta or rice.

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

1 lb (455 g) turkey breast, cut into 1-inch (2.5-cm) pieces

Salt and freshly ground black pepper

4 tbsp (55 g) unsalted butter

2 cups (140 g) shimeji or cremini mushrooms

3 cloves garlic, minced

1 tsp (1.2 g) dried rosemary

1 tbsp (7.5 g) all-purpose flour

¼ cup (60 ml) white wine

½ cup (120 ml) heavy cream

¼ cup (60 ml) chicken stock

½ cup (60 g) grated Asiago cheese

1 tbsp (4 g) chopped fresh parsley, for garnish

Heat the olive oil in a large skillet over medium-high heat. Season the turkey breast with salt and pepper. Add the turkey pieces to the skillet and cook until they start to brown and are cooked through; it should take no more than 10 minutes.

Remove the turkey from the skillet and set aside. Add the butter to the skillet and melt. Stir in the mushrooms and cook for about 5 minutes, or until they start to lightly brown.

Add the garlic and rosemary to the skillet and whisk in the flour gently. Whisk in the white wine, heavy cream and chicken stock. Cook for about 5 minutes; the sauce will thicken a bit from the flour.

Turn off the heat and stir in the cheese. Taste for seasoning and add more salt and pepper as needed. Add the turkey back to the skillet and toss. Garnish with the fresh parsley and serve.

QUICK PIZZA TORTELLINI BAKE

This is such a fun recipe and a great way to use up that extra tortellini you have taking up space in your freezer. It’s like a skillet pizza, but better. It’s even fun to eat right out of the skillet; no need for manners here. And the great thing about it, there’s not much work you have to put into this; you basically just dump all the ingredients into the skillet and bake. Can’t go wrong with that.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

Cooking spray

1½ lb (680 g) cheese-stuffed tortellini

2 cups (475 ml) marinara sauce

2 cups (230 g ml) mozzarella cheese

20 slices of pepperoni

¼ cup (25 g) sliced black olives

½ cup (35 g) sliced mushrooms

Preheat the oven to 425°F (220°C). Prepare a large, ovenproof skillet by spraying it with cooking spray.

Add the tortellini to the skillet. Pour the marinara sauce and ½ cup (120 ml) of water over the tortellini; no need to stir.

Top with the cheese, then the pepperoni, olives and mushrooms. Bake for 25 minutes.

SUN-DRIED TOMATO AND CHEESE CORNBREAD

I don’t claim to be a corn bread expert, but one thing I know for sure is that this cornbread will not disappoint. It’s perfect to take to a family dinner or potluck and the best part about it is that it bakes in 20 minutes. It’s delicious and it’s packed with tons of flavor from the sun-dried tomatoes and the cheddar cheese. Besides, how can you go wrong with cornbread in a skillet?

PREP TIME: 5 MINUTES / COOKING TIME: 18 TO 20 MINUTES / SERVES: 8

Cooking spray

¾ cup (90 g) all-purpose flour

1¼ cups (175 g) cornmeal

1 tbsp (13 g) sugar

1 tbsp (13.8 g) baking powder

1 tsp (4.6 g) baking soda

1 tsp (6 g) salt

2 large eggs

1 cup (235 ml) buttermilk

½ cup (27 g) sun-dried tomatoes, chopped

1 cup (115 g) chopped cheddar cheese

Chopped fresh cilantro, for garnish

Preheat the oven to 425°F (220°C).

Spray a 12-inch (30.5-cm) ovenproof skillet generously with cooking spray.

In large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Whisk in the eggs and buttermilk. Stir in the sun-dried tomatoes and cheddar cheese.

Pour the batter into the prepared skillet and even out the top with a spatula.

Bake for 18 to 20 minutes, or until golden brown.

Let the cornbread cool, then garnish with the chopped cilantro.

CINNAMON SPICE AND EVERYTHING NICE APPLE CRISP

Apple crisp is an all-time American favorite dessert and my version here will not disappoint. This is a quick and simple version ready in 30 minutes while still making everything from scratch. The best part is that it’s all made in one skillet!

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 6

FOR THE CRUMBLE TOPPING

¼ cup (30 g) all-purpose flour

½ cup (40 g) rolled oats

¼ cup (60 g) dark brown sugar

½ tsp ground cinnamon

½ tsp salt

½ cup (50 g) walnuts, chopped

4 tbsp (55 g) unsalted butter, melted

FOR THE APPLE FILLING

1½ lb (680 g) apples, peeled, cored and sliced (see notes)

1 tbsp (15 ml) freshly squeezed lemon juice

¼ cup (60 ml) pure maple syrup

1 tsp (2.3 g) ground cinnamon

Vanilla ice cream or whipped cream, for serving

Preheat the oven 450°F (230°C).

To prepare the crumble topping, combine the flour, oats, brown sugar, cinnamon, salt and chopped walnuts. Stir in the melted butter; it will form into crumbs. Set aside.

To prepare the apple filling, place the apple, lemon juice, maple syrup and cinnamon in a large, ovenproof skillet, toss everything together and sauté for 10 minutes over medium heat, or until the apples soften up a bit.

Sprinkle the prepared crumble topping evenly over the apples, then place in the oven and bake for 10 minutes, or until the topping turns golden brown.

Serve warm with vanilla ice cream or whipped cream.

NOTES: The apples are sautéed first with the lemon juice and maple syrup to get rid of all the excess moisture in the apples and to get a richer flavor. Make sure the apples are not sliced too thinly or they will get mushy and not hold their shape.

ONE CASSEROLE DISH

Casseroles are a staple of home-cooked meals. There are endless possibilities of the recipes you can make in a casserole dish. Casseroles are perfect for large family meals; they’re hearty and delicious and the best part is that they require very little cleanup.

Casseroles are the epitome of comfort food: warm, filling, rich and delicious. They can be served for breakfast, lunch or dinner and are a favorite regardless of season.

A well-stocked kitchen should have casserole dishes of various shapes and sizes. When creating your casserole dish collection, choose different shapes, materials and colors.

DECONSTRUCTED ITALIAN STUFFED PEPPERS CASSEROLE

I grew up eating lots of stuffed peppers. It was one of those dishes that my mom would make pretty much for any holiday or on special occasions. She made them only on special occasions because of all the time and effort required to make them.

In my version of deconstructed stuffed peppers, you can have all the ingredients and great flavors of stuffed peppers, but in a fraction of the usual amount of time. This dish really does taste like the real thing, making it perfect for any busy weeknight.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

1 lb (455 g) lean ground pork

1 lb (455 g) lean ground beef

1 small onion, chopped

1 large green bell pepper, seeded and chopped

1 tsp (2.5 g) smoked paprika

½ tsp garlic powder

¼ tsp red pepper flakes

1 tbsp (3 g) dried dill

Salt and freshly ground black pepper

½ cup (75 g) uncooked instant rice

1 cup (235 ml) low-sodium chicken stock

1 (14.5-oz [411-g]) can diced tomatoes, including juice

Chopped fresh parsley, for garnish

Sour cream, for serving

Heat the olive oil in a large baking dish or skillet over medium-high heat. Add the ground pork and ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.

Add the onion and pepper to the skillet. Stir in the smoked paprika, garlic powder, red pepper flakes and dill and season with salt and pepper to taste. Cook for 5 minutes, or until the vegetables begin to soften.

Add the instant rice to the skillet, then stir in the chicken stock and the diced tomatoes, including the juice. With the heat on medium, continue to cook for 10 to 15 minutes, or until the rice cooks through and absorbs all the liquid.

Garnish with fresh parsley. Serve immediately with a dollop of sour cream.

SAUSAGE, MUSHROOMS AND SPINACH RICE

Delicious smoked sausage, mushrooms and spinach give this rice dish a ton of flavor. It’s simple and satisfying, perfect for any season.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

1 small onion, chopped

3 cloves garlic, minced

2 cups (140 g) white mushrooms, chopped

12 oz (340 g) smoked sausage, cut into thin slices

8 oz (225 g) fresh spinach, chopped

1 cup (185 g) uncooked long-grain rice

2½ cups (625 ml) low-sodium chicken stock

1 tsp (5 ml) chicken bouillon granules

Salt and freshly ground black pepper

Heat the olive oil in a large baking dish or skillet over medium-high heat.

Add the onion, garlic, mushrooms and smoked sausage and cook for 5 minutes, or until the onion softens and the sausage begins to brown.

Add the spinach, rice, chicken stock and chicken bouillon and stir well, then season with salt and pepper to taste.

Continue to cook, covered, for 15 to 20 minutes, or until the rice is cooked through and all the stock has been absorbed by the rice.

EASY CHEESY PIEROGI BAKE

Pierogis are potato-filled dumplings that you can find in the freezer section of most supermarkets. They’re usually filled with cheese or meat and are very easy to prepare. These pierogis are covered in a super creamy and cheesy sauce, then baked until bubbly and topped with fresh tomatoes and green onions. A very comforting and easy dinner.

PREP TIME: 5 MINUTES / COOKING TIME: 23 MINUTES / SERVES: 4

4 tbsp (33 g) unsalted butter

1 medium onion, chopped

3 cloves garlic, minced

¼ cup (30 g) all-purpose flour

1 cup (235 ml) heavy cream

½ cup (120 ml) chicken stock

1 tsp (0.3 g) dried Italian seasoning

Salt and freshly ground black pepper

1 (2-lb [905-g]) bag of cheese pierogis (about 24)

8 oz (225 g) mozzarella cheese

4 oz (115 g) Parmesan cheese

1 small tomato, chopped

2 green onions, chopped

1 tbsp (4 g) chopped fresh parsley

Preheat your oven to 400°F (200°C). Melt the butter in an oven-safe baking dish. Add the onion and garlic and cook for 5 minutes, or until the onion softens.

Sprinkle the flour over the onion, stir and then add the heavy cream and chicken stock. Whisk well, then cook for about 3 minutes, or until the sauce thickens and the flour cooks a bit. Stir in the Italian seasoning. Season with salt and pepper to taste.

Add the pierogis and toss them so they’re fully covered with the sauce.

Top with the mozzarella cheese, then the Parmesan cheese and bake for 12 minutes, or until the cheese melts, and then turn your oven broiler on for 3 additional minutes to brown the top of the cheese a bit, if preferred.

Top with the chopped tomato, green onions and parsley. Serve warm.

ROTISSERIE CHICKEN AND ORZO BAKE

Set it and forget it! That’s all you have to do with this incredible baked orzo dish. Orzo is such a great ingredient to use, primarily because it cooks really fast, so it’s perfect in casseroles like this. Your dinner could not get any easier; basically you dump and mix all the ingredients in a casserole dish and forget about it until it’s done. This is a one-dish dinner that the whole family will enjoy!

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

2 tbsp (30 ml) olive oil

1 cup (170 g) uncooked orzo

1 small zucchini, cut into small slices

1 tsp (3 g) garlic powder

1 tsp (3 g) onion powder

2 cups (250 ml) chicken stock

10 oz (280 g) rotisserie chicken, shredded

1 cup (150 g) halved cherry tomatoes

Salt and freshly ground black pepper

Preheat the oven to 450°F (230°C).

Place all the ingredients, including salt and pepper to taste, in a 9 x 13-inch (23 x 33-cm) baking dish in no particular order.

Mix everything together well. Place the casserole dish in the oven and bake for 25 minutes, stirring a couple of times, if necessary. Serve warm.

GARLIC PARMESAN BAKED TOMATOES AND ZUCCHINI

A delicious bake of thin slices of zucchini and tomatoes layered over a bed of sliced onions and garlic, topped with Parmesan cheese and herbs, then baked to perfection. A quick, healthy and vegetarian side dish—what more could you wish for?

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

1 large onion, sliced

3 cloves garlic, minced

3 large tomatoes, cut into thin slices

1 large zucchini, cut into thin slices

Salt and freshly ground black pepper

4 oz (115 g) Parmesan cheese, shredded

1 tbsp (4 g) chopped fresh oregano

Preheat the oven to 450°F (230°C).

Drizzle the olive oil over the bottom of a 9 x 13-inch (23 x 33-cm) baking dish.

Arrange the sliced onion evenly over the bottom of the dish. Top with the garlic. Overlap the tomato and zucchini slices over the garlic. Season with salt and pepper to taste. Sprinkle the Parmesan cheese and oregano over the tomatoes and zucchini.

Bake, covered, for 15 minutes or until the vegetables soften a bit, then uncover and continue to bake for 10 more minutes, or until the zucchini starts to get golden on top.

EASY CHEESY CAULIFLOWER AND BROCCOLI BAKE

This cauliflower and broccoli bake is fuss free, mouthwatering, creamy and very cheesy. This is a comfort meal on its own but can also be served as a side dish.

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4 TO 6

½ cup (120 ml) milk

8 oz (225 g) cheddar cheese

4 oz (115 g) Monterey Jack cheese

1 tbsp (15 ml) hot sauce

2 tbsp (28 g) unsalted butter, melted

1 tsp (2.5 g) smoked paprika

1 tsp (1 g) dried oregano

1 tsp (1.4 g) dried basil

Salt and freshly ground black pepper

1 lb (455 g) broccoli florets

1 lb (455 g) cauliflower florets

1 cup (110 g) panko bread crumbs

Preheat the oven to 450°F (230°C).

Heat the milk with the cheese in a microwave-safe container in a microwave for 3 minutes, or until the cheese melts. Add the hot sauce, melted butter, smoked paprika, oregano, basil and salt and pepper to taste and stir well.

Arrange the broccoli and cauliflower in a baking dish. Pour the cheese mixture over the vegetables, making sure all the broccoli and cauliflower pieces are covered, then top with the bread crumbs.

Bake for 20 minutes, or until the bread crumbs are golden brown and the broccoli and cauliflower pieces are fork-tender.

SANTA FE CHICKEN TORTILLA CASSEROLE

Here’s a simple layered casserole made with tortillas that you can bake right in a skillet. Layers of tortillas, chicken, cheese, black beans and corn combine into an unforgettable and delectable casserole spiced with cumin, chili powder and hot sauce.

PREP TIME: 10 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4

10 oz (280 g) chicken breast, cooked and shredded

1 cup (130 g) frozen corn kernels

1 cup (170 g) canned black beans, drained and rinsed

1 cup (235 ml) tomato soup

1 tsp (2.5 g) ground cumin

1 tsp (2.6 g) chili powder

1 tbsp (15 ml) hot sauce

Cooking spray

4 large tortillas

18 oz (510 g) Mexican blend cheese, shredded

Preheat the oven to 400°F (200°C).

Place the chicken, corn, black beans, tomato soup, cumin, chili powder and hot sauce in a medium bowl, then mix everything together really well.

Spray a round baking dish or oven-safe skillet with cooking spray.

Line the casserole with a tortilla. Top with a quarter of the chicken mixture, then sprinkle with a quarter of the cheese. Continue to layer with a tortilla, another quarter of the chicken mixture, another quarter of the cheese and so on until you use all the ingredients.

Place the dish in the oven and bake for 20 minutes, or until the cheese melts and the top starts to brown a bit.

Cut into slices and serve warm.

EASY CHEESY MEXICAN CHICKEN COUSCOUS CASSEROLE

This cheesy Mexican chicken couscous casserole captures all the flavors of Mexican cuisine. It’s cheesy, it’s spicy, it’s loaded with chicken and vegetables and it’s ready in 30 minutes. This is a comforting dish that uses couscous to speed up the cooking process and fire-roasted tomatoes for extra smoky flavor.

PREP TIME: 5 MINUTES / COOKING TIME: 21 TO 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

1 small onion, chopped

3 cloves garlic, minced

1 lb (455 g) boneless and skinless chicken breast, cut into small pieces

1 green bell pepper, seeded and chopped

½ cup (65 g) frozen corn

1 tsp (2.5 g) ground cumin

½ tsp cayenne pepper

Salt and freshly ground black pepper

¾ cup (132 g) uncooked couscous

1 cup (235 ml) chicken stock

1 (15-oz [425-g]) can fire-roasted diced tomatoes

8 oz (225 g) Mexican blend shredded cheese

Chopped fresh cilantro, for garnish

Heat the olive oil in a baking dish or oven-safe large skillet over medium-high heat.

Add the onion, garlic and chicken and cook for 5 minutes, or until the onion softens and the chicken is no longer pink.

Add the bell pepper, frozen corn, cumin and cayenne, then season with salt and black pepper to taste. Cook for 3 more minutes, or until the bell pepper begins to soften.

Stir in the couscous, chicken stock and fire-roasted tomatoes. Cook for 10 to 15 minutes, or until the couscous cooks through and all the liquid is absorbed.

Turn on your oven broiler to high.

Sprinkle the shredded cheese over the casserole, then place under the broiler for 2 minutes, or until the cheese melts and starts to brown. Watch it closely because it could burn quickly.

Garnish with chopped cilantro and serve.

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

There’s no doubt that chicken enchiladas are a favorite Mexican dish and here’s proof that you can make this popular dish in only 30 minutes. It doesn’t get any easier than these enchiladas. They’re creamy, cheesy and simply perfect.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 5

10 oz (280 g) chicken breast, cooked and shredded

16 oz (455 g) green chile enchilada sauce

1 (4-oz [115-g]) can chopped green chiles

12 oz (340 g) Monterey Jack cheese

1 cup (230 g) sour cream

10 medium tortillas

3 cilantro sprigs, chopped

3 green onions, chopped

1 medium tomato, chopped

Preheat the oven to 425°F (220°C).

Mix the chicken with 8 ounces (225 g) of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.

In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9 x 13-inch (23 x 33-cm) baking dish.

Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.

Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.

Place the dish in the oven and bake for 25 minutes.

Top with chopped cilantro, green onions and tomato before serving.

SPIKED FRENCH TOAST BREAD PUDDING

This rich and luscious French toast bread pudding is spiked with rum to elevate the pudding even further, making this a perfect weekend breakfast or brunch. This bread pudding is insanely easy to make and absolutely delicious topped with chopped pecans for that added extra crunch.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 8

Unsalted butter, for baking dish

8 slices Texas toast bread, sliced thick (about ¾-inch [2-cm] thick)

8 large eggs

2 cups (475 ml) heavy cream

2 cups (475 ml) milk

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) dark rum

1 tbsp (15 ml) pure vanilla extract

½ tsp salt

2 tbsp (15 g) powdered sugar, for sprinkling

½ cup (56 g) pecans, chopped

Preheat the oven to 425°F (220°C). Generously butter a 9 x 13-inch (23 x 33-cm) baking dish. Arrange the bread slices in rows in the baking dish, overlapping each other as necessary.

In a large bowl, whisk together the eggs, heavy cream, milk, maple syrup, rum, vanilla and salt.

Pour the egg mixture over the bread, lifting the bread slices, if necessary, to make sure some of the egg mixture goes in between the slices.

Bake for 25 minutes, or until golden brown; the pudding should be puffy and the top should be spongy.

Sprinkle with powdered sugar and chopped pecans before serving.

ONE BOWL

Bowls are one of the most basic pieces of equipment in anyone’s kitchen and they are probably the most versatile. They’re perfect for whisking and blending, folding and beating, tossing and mixing. They also come in a variety of materials, the most common ones being stainless steel. It is important to have a good collection of bowls in your kitchen of all different sizes.

Bowls are my go-to dish for all sorts of salads, and while most people think of salads as light lunches or meals, you can actually make quite hearty and satisfying meals with just one bowl, making for super easy cleanup.

That’s right, I’m not talking cereal for dinner, I’m talking about something a lot more substantial, while still healthful and satisfying. So, go ahead and set the table, because in 30 minutes or less you could be enjoying an amazing and impressive meal.

SUPER SOUTHWESTERN CHICKEN AND TOMATILLO SALAD

This salad is packed with so many great ingredients and it truly is a meal on its own. It’s loaded with proteins and veggies and the beauty of this is that all you need is fifteen minutes of your time for an awesome lunch or dinner.

Tomatillos are known as Mexican green tomatoes and they taste a bit like a tart green tomato. They’re great in salsas, but also raw in a salad such as this.

PREP TIME: 15 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

FOR THE DRESSING

¼ cup (60 ml) olive oil

2 tbsp (30 ml) freshly squeezed lime juice

½ tsp chili powder

Salt and freshly ground black pepper

FOR THE SALAD

1 lb (455 g) tomatillos, husked and cut into smaller pieces

1 cup (140 g) shredded cooked chicken breast

½ cup (113 g) canned corn kernels

1 red bell pepper, seeded and chopped

1 cup (253 g) canned pinto beans, drained and rinsed

¼ cup (4 g) fresh cilantro, chopped

¼ cup (35 g) hull-less pumpkin seeds

2 red chile peppers, chopped (optional)

To make the dressing, whisk all the dressing ingredients together in a large bowl, adding salt and pepper to taste.

To assemble the salad, add the salad ingredients to the bowl, in no particular order, and toss really well, making sure everything is coated with the dressing.

APPLE BROCCOLI SALAD WITH RAISINS AND CHEESE

This is one of my favorite salads, which I used to have a couple of times a week for lunch at work. This is coming from someone who is not a fan of broccoli, but this salad makes me forget that it’s a broccoli salad. There are so many good things in this salad I don’t even know where to begin, from the crunchy apples to the sweet raisins and Swiss cheese, to the simple yogurt and honey dressing. The best thing about this salad is that it’s done in fifteen minutes and it’s even more perfect the next day.

PREP TIME: 15 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 2 TO 4

¾ cup (173 g) yogurt

2 tbsp (30 ml) honey

6.6 oz (182 g) broccoli florets, cut into small pieces

1 large apple, peeled, cored and sliced in small pieces

¼ cup (36 g) raisins

¼ cup (36 g) sunflower seeds

4 oz (115 g) Swiss cheese, cut into small cubes

Salt and freshly ground black pepper

In a large bowl, whisk together the yogurt and honey.

Add the broccoli, apple, raisins, sunflower seeds and Swiss cheese to the bowl and toss well, making sure all the broccoli is fully coated with the yogurt mixture.

Season with salt and pepper as desired.

NOTES: Store any leftovers in an airtight container in the fridge. The salad will last up to 5 days in the fridge.

SIMPLE 5-INGREDIENT CABBAGE SLAW

This cabbage slaw is a version of my mother-in-law’s recipe. I remember she made this for me the very first time I met her and it’s been one of my favorite ways to eat cabbage since then. The great thing about this slaw is that it’s so easy to make: it requires only five ingredients and it tastes amazing.

PREP TIME: 10 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

1 head of cabbage, shredded (see notes)

¼ cup (60 ml) olive oil

1 tbsp (15 ml) freshly squeezed lemon juice

1 tbsp (3 g) dried dill

Salt and freshly ground black pepper

Place the shredded cabbage in a large bowl, then add the remaining ingredients, including salt and pepper to taste. Toss the cabbage really well.

NOTES: You can use a mandoline to shred the cabbage or use your great knife skills and shred the cabbage as small as possible.

This is one of those salads that tastes better the longer it sits, so feel free to make this the day before. Store in an airtight container in the fridge.

SHAVED BRUSSELS SPROUT SALAD WITH CRANBERRIES AND PECORINO ROMANO CHEESE

This salad is perfect for the holidays. The beauty of this salad is that you can even make this the day before because the longer it sits, the better it tastes, as all the flavors have a chance to marry together and create this wonderful-tasting salad. If you’re not a fan of Brussels sprouts, give this salad a chance; it might turn you into a believer.

PREP TIME: 10 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

1½ lb (680 g) Brussels sprouts, trimmed, cleaned and shaved (see notes)

¼ cup (30 g) dried cranberries

½ cup (56 g) pecans, chopped

1 cup (115 g) grated Pecorino Romano cheese

1 garlic clove, minced

¼ cup (60 ml) olive oil

2 tbsp (30 ml) balsamic vinegar

Salt and freshly ground black pepper

In a medium bowl, combine the shaved Brussels sprouts, dried cranberries, pecans, Pecorino Romano cheese and garlic. Toss all the ingredients together.

Drizzle the olive oil and balsamic vinegar over the salad and season with salt and pepper to taste. Toss everything together well.

NOTES: You can use a mandoline to shave the Brussels sprouts, or simply use a sharp knife.

Store any leftovers in an airtight container in the fridge for up to 3 days.

MEDITERRANEAN ZOODLE SALAD

One of the greatest things about zucchini noodles (also known as zoodles) besides the fact that they have almost no calories at all, is how well they emulate pasta in almost any dish. As if that fact alone was not enough, they also require no cooking. Simply throw your favorite pasta sauce over them, or as I’ve done here, toss them with some fresh ingredients for an exciting and delicious salad with Mediterranean flair.

PREP TIME: 15 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

2 large zucchini, spiralized or shredded (see notes)

2 cloves garlic, minced

1 cup (150 g) quartered cherry tomatoes

1 cup (150 g) crumbled feta cheese

1 cup (50 g) kalamata olives, sliced

½ tsp sumac (see notes)

½ cup (55 g) pistachios, chopped

4 fresh basil leaves, chopped

2 tbsp (12 g) chopped fresh mint

2 tbsp (8 g) chopped fresh dill

Salt and freshly ground black pepper

Placed the spiralized zucchini in a large bowl. Add the garlic, cherry tomatoes, feta cheese and kalamata olives. Gently toss everything together.

Add the sumac, pistachios, chopped basil, mint and dill. Toss everything together gently.

Season with salt and pepper as needed and serve.

NOTES: If you don’t have a spiralizer to make the zucchini noodles, you can shred them, using a plain box grater.

Sumac is a Middle Eastern spice that is used to add a lemony taste to salads or meat. If you cannot find sumac, simply use 1 tablespoon (15 ml) freshly squeezed lemon juice instead.

CHOPPED THAI CHICKEN SALAD WITH SPICY PEANUT DRESSING

This refreshing and crunchy chicken salad with a spicy peanut dressing makes for a perfect light lunch. Whoever said salads are boring? This salad is exploding with lots of flavor, from the sweet mango to the crunchiness of the cucumber and the spicy dressing. Quick, delicious and satisfying.

PREP TIME: 15 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

1 cup (140 g) shredded cooked chicken breast

1 mango, pitted and cut into small cubes

½ English cucumber, cut into cubes

3 green onions, chopped

1 red bell pepper, seeded and cut into thin strips

¼ tsp red pepper flakes

6 cilantro sprigs, chopped

6 basil leaves, chopped

FOR THE DRESSING

¼ cup (60 ml) freshly squeezed lime juice

2 tbsp (30 ml) coconut oil

2 tbsp (32 g) peanut butter

2 tbsp (30 ml) low-sodium soy sauce

2 tbsp (30 ml) honey

1 tsp (5 ml) Asian fish sauce (see notes)

¼ tsp red pepper flakes

1 tbsp (15 ml) hot sauce

Place the chicken, mango, cucumber, green onions, bell pepper, red pepper flakes, cilantro and basil in a large bowl and toss everything together gently.

To make the dressing, whisk together all the dressing ingredients in a small bowl.

Pour the dressing over the salad and toss gently. Serve immediately.

NOTES: Asian fish sauce, often made from anchovies, salt and water, is used a lot in Thai cuisine. It’s quite pungent and strong-flavored, hence it is usually used in small quantities.

If you’re not serving the salad immediately, store the dressing in an airtight container and shake a bit before serving.

ROASTED CHICKEN AND FIG SALAD

I adore fresh figs and every year, I can hardly wait until they’re in season so I can find them at the market. I can make a mean fresh fig cheesecake or an incredible fig tart with goat cheese, but, best of all, fresh figs are wonderful in salads. This salad delivers on all fronts: It’s delicious, nutritious and fresh. It’s a bit nutty from the baby arugula and walnuts, and sweet and salty from the figs and blue cheese. Great combination! If you don’t like blue cheese, you can use goat cheese instead.

PREP TIME: 10 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

¼ cup (60 ml) olive oil

3 tbsp (45 ml) freshly squeezed lemon juice

1 tbsp (15 ml) honey

4 cups (85 g) baby arugula

8 fresh figs, quartered

1 cup (140 g) cubed roasted chicken breast

¼ cup (25 g) walnuts, chopped

¼ cup 60 g) chopped blue cheese

Sea salt and freshly ground black pepper

In a large bowl, whisk together the olive oil, lemon juice and honey. Add the arugula, figs, chicken, walnuts and blue cheese. Toss everything together gently. Season with salt and pepper as needed.

HAM AND CHEESE DIP IN A BREAD BOWL

This is such a fun appetizer and it’s a favorite at parties. This is one of those quick and easy recipes that I love to prepare when we get together with friends. It’s also a very versatile recipe because you can easily mix all kinds of goodies with cheese and you just can’t fail. In this recipe, however, I decided to go with ham and cheese, an easy but super cheesy dip.

PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 8

4 oz (115 g) cream cheese, softened

1 cup (120 g) shredded mozzarella cheese

½ cup (60 g) shredded Asiago cheese

¼ cup (60 ml) mayonnaise

½ cup (115 g) Greek yogurt

1 cup (140 g) cubed ham

1 round loaf of dark sourdough bread

¼ tsp freshly ground black pepper

Fresh parsley, for garnish (optional)

Preheat the oven to 400°F (200°C).

In a medium bowl, mix together the cream cheese, mozzarella cheese, Asiago cheese, mayonnaise and yogurt until smooth. Stir in the ham.

Using a bread knife, slice the top off the bread. Scoop out the inside of the loaf, reserving the scooped-out bread.

Spoon the dip into the hollowed loaf and season with the pepper. Bake for 15 minutes, or until the cheese has melted and the top is golden brown.

Cut the reserved bread into smaller pieces and place them around the bread, to use for dipping. Garnish with chopped parsley.

PEARS, KALE AND GOAT CHEESE SALAD

I never used to be a fan of kale until I had a wonderful kale salad at a restaurant. The reason I liked it was that the kale was cut into very small, thin strips, not big chunks as you usually see it in most salads. Ever since then, I’ve been making lots of kale salads and actually enjoying them. This salad, with its fresh and easy lemon and honey dressing, pears, kale, bell peppers and goat cheese, is the perfect salad for a light but delicious lunch.

PREP TIME: 15 MINUTES / COOKING TIME: 0 / SERVES: 4

5 oz (140 g) kale

¼ cup (60 ml) olive oil

¼ cup (60 ml) freshly squeezed lemon juice

1 tbsp (15 ml) honey

½ tsp ground cumin

Salt and freshly ground black pepper

2 large pears, seeded and cut into thin strips

1 red bell pepper, seeded and cut into thin strips

1.5 oz (43 g) sunflower seeds

4 oz (115 g) goat cheese, crumbled

Prepare the kale by washing it, drying it and cutting it into small, thin pieces.

In a large bowl, whisk together the olive oil, lemon juice, honey, cumin and salt and black pepper to taste.

Add the kale, pears, bell pepper, sunflower seeds and goat cheese to the bowl and toss really well.

SMOKED SALMON, CANTALOUPE AND ARUGULA SALAD

There’s just something so special and refreshing about smoked salmon and cantaloupe together. It’s the perfect marriage. This salad is perfect for a light, fresh and filling lunch. The dressing is simple, made with honey, lemon juice and grapeseed oil. It’s also an excellent salad for a picnic; just pack the dressing separately and drizzle it over the salad before serving.

PREP TIME: 15 MINUTES / COOKING TIME: 0 MINUTES / SERVES: 4

4 oz (115 g) smoked salmon, chopped

1 cup (170 g) diced cantaloupe

2 cups (42 g) baby arugula

¼ cup (25 g) walnuts, chopped

2 tbsp (30 ml) grapeseed oil

2 tbsp (30 ml) freshly squeezed lemon juice

1 tsp (5 ml) honey

Salt and freshly ground black pepper

In a large bowl, toss together the smoked salmon, cantaloupe, baby arugula and walnuts.

In a small bowl, whisk together the grapeseed oil, lemon juice, honey, salt and pepper to taste. Drizzle over the salad before serving.

NOTES: If not serving immediately, store the dressing separately in an airtight container.

ONE DUTCH OVEN

A Dutch oven is a large and heavy cast-iron cooking pot and has been around for hundreds of years. Dutch ovens are ideal for one-pot meals, from soups to stews to baking, Dutch ovens are excellent for fall and winter meals. They can go from the stovetop to the oven, and are ideal for hearty meals.

They can also be quite expensive, and usually the price is a good indicator of the quality of the pot. I recommend to buy the best that you can afford. They’re multipurpose and you won’t regret it.

A lot of people may be put off by Dutch ovens because they are quite heavy (definitely a two-hand carry) and expensive, but they are so worth it, and they clean quite easily. When choosing a Dutch oven, it’s important to choose wisely. All Dutch ovens are enamel coated and poor enamel can chip easily, making it almost impossible to repair. Also, make sure you buy one with a lid and that the lid fits properly.

Dutch ovens are an absolute must-have for any cook and once you start using one, you’ll never look back.

Since Dutch ovens can be quite expensive, alternatives could be a heavy, deep pot or an ovenproof soup pot.

QUICK AND EASY ASPARAGUS AND CHICKEN RICE PILAF

I remember when I was growing up, chicken rice pilaf was a staple at our house. My mom would make her version of rice pilaf at least once a week. It’s an inexpensive meal but it can be flavorful and delicious. My mom’s version of rice pilaf was fairly simple, including onions, carrots and celery, then any kind of chicken she had on hand, such as chicken drumsticks or thighs, and that’s about it. While a simple meal, this was one of my favorites.

My version here is not too different, but it’s studded with asparagus and red bell peppers and infused with flavors of onion, garlic, chicken stock and chicken bouillon.

PREP TIME: 5 MINUTES / COOKING TIME: 23 MINUTES / SERVES: 6

2 tbsp (28 g) unsalted butter

1 lb (455 g) boneless and skinless chicken breast, chopped into small cubes

1 onion, chopped

1 red bell pepper, seeded and chopped

3 cloves garlic, minced

Salt and freshly ground black pepper

¾ cup (140 g) uncooked long-grain rice

2 cups (475 ml) chicken stock

2 (11 g) chicken bouillon cubes

1 bunch asparagus (about 12 spears), cut into 1-inch (2.5-cm) pieces

Fresh parsley, for garnish

Melt the butter in a Dutch oven over medium heat. Add the cubed chicken and cook it until the chicken is no longer pink, about 5 minutes.

Stir in the onion, red bell pepper and garlic. Season with salt and black pepper and cook for another 3 minutes, until the onion is soft.

Add the rice, chicken stock and chicken bouillon and stir. Cover the pot and cook for 10 minutes, then add the asparagus and cook for another 5 minutes, or until the rice is cooked and all the stock absorbed.

Season with salt and pepper as necessary and garnish with parsley.

SWISS CHARD WITH CHICKPEAS QUINOA

Here’s an easy dish with a Mediterranean spin that can be served as a side dish or as a main meal. This is a very comforting dish that is healthy and good for you. Swiss chard and chickpeas are the perfect combination here, providing a great contrast in texture.

PREP TIME: 5 MINUTES / COOKING TIME: 18 TO 23 MINUTES / SERVES: 4

2 tbsp (30 ml) olive oil

1 onion, chopped

1 (14-oz [400-g]) can chickpeas

1 bunch Swiss chard, stemmed and roughly chopped

1 tsp (2.5 g) ground cumin

1 tsp (3 g) garlic powder

Salt and freshly ground black pepper

2 cups (475 ml) chicken stock

1 cup (128 g) uncooked quinoa

In a Dutch oven, heat the olive oil. Add the onion and cook for about 5 minutes, or until the onion begins to soften.

Add the chickpeas, Swiss chard, cumin, garlic powder, salt and pepper to taste and cook for 3 minutes, or until the Swiss chard begins to wilt and cooks down.

Stir in the chicken stock and quinoa. Continue to cook for 10 to 15 minutes, or until the quinoa is tender. Taste for seasoning and adjust with salt and pepper, if necessary.

TURKEY QUINOA PILAF WITH WILD MUSHROOMS

This pilaf recipe is a fresh take on a more traditional rice pilaf, using quinoa instead of the rice, turkey breast instead of chicken and shiitake mushrooms as the main vegetable. This is a very simple dish that’s quick, nutritious, delicious and filling.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

8 oz (225 g) turkey breast, cut into 1-inch (2.5-cm) pieces

1 onion, chopped

2 cloves garlic, minced

1 celery stalk, chopped

2 cups (134 g) shiitake mushrooms, chopped

¼ tsp ground turmeric

½ cup (120 ml) white wine

Salt and freshly ground black pepper

1 cup (173 g) uncooked quinoa

2 cups (475 ml) low-sodium chicken stock

½ cup (65 g) frozen peas

1 tbsp (4 g) chopped fresh parsley

Heat the olive oil in a Dutch oven over medium-high heat, then add the turkey and cook for 5 minutes, or until no longer pink and starting to brown.

Add the onion, garlic, celery and mushrooms to the pan and sauté for another 5 minutes, or until the vegetables begin to soften.

Add the turmeric and white wine and season with salt and pepper to taste.

Stir in the quinoa, chicken stock and frozen peas. Lower the heat to a medium and continue to cook for 10 minutes, or until the quinoa is cooked through, stirring occasionally.

Garnish with chopped parsley before serving.

MOROCCAN CHICKEN COUSCOUS

Here is a tasty chicken dish that cooks really fast; it’s really easy to make and is packed with great flavors. I was introduced to Moroccan food many years ago and have fallen in love with all its spices and flavorings. Spices can include cinnamon, turmeric, cumin, saffron, paprika, cloves, caraway and fennel, just to name a few. Herbs are also used extensively in Moroccan food and include mint, parsley and cilantro.

This chicken dish has some of those great spices and uses couscous, which is very common in Moroccan cuisine. Couscous is actually semolina granules and it’s perfect for quick dishes because it cooks in around 5 minutes.

PREP TIME: 5 MINUTES / COOKING TIME: 20 MINUTES / SERVES: 4 TO 6

1 tbsp (15 ml) olive oil

2 boneless and skinless chicken breasts, chopped into cubes

1 small onion, chopped

4 cloves garlic, minced

1 medium carrot, chopped

¼ cup (35 g) golden raisins

1 tsp (2.2 g) ground turmeric

1 tsp (2.5 g) ground cumin

1 cup (175 g) uncooked couscous

2 cups (475 ml) chicken stock

Salt and freshly ground black pepper

1 tbsp (15 ml) freshly squeezed lemon juice

1 bay leaf

1 tbsp (4 g) chopped fresh parsley

In a Dutch oven, heat the olive oil over medium to high heat. Add the chicken, onion, garlic, carrot and golden raisins. Stir and let cook for about 8 minutes, or until the chicken is no longer pink.

Stir in the turmeric and cumin. Add the couscous and chicken stock and stir. Season with salt and pepper as needed. Add the lemon juice and bay leaf and bring to a boil.

Lower the heat to medium and let simmer, stirring occasionally, until the couscous is cooked through, 5 to 10 minutes.

Remove the bay leaf before serving and garnish with the parsley.

NO-FUSS BEER CHEDDAR SOUP

Attention, all beer lovers! Yes this soup does taste like beer, so if you love beer, you’ll love the rich taste of this cheesy soup. If you’re not a beer lover, this soup might actually change your mind about beer. But the thing I love most about this soup is that it’s a no-fuss soup: Very little prep time is needed and all you basically have to do is sit and wait for the soup until it’s done cooking. No slaving over the stove required. Just bring your appetite.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 4 TO 6

4 tbsp (55 g) unsalted butter

1 celery stalk, chopped small

1 small onion, chopped

1 bell pepper, seeded and chopped

2 cloves garlic, minced

¼ cup (30 g) all-purpose flour

1 tsp (1.4 g) dried thyme

1 (12-oz [355-ml]) bottle beer; any good beer will do

1½ cups (355 ml) chicken stock

1 cup (235 ml) heavy cream

4 oz (115 g) sharp yellow cheddar cheese, plus more for serving

4 oz (115 g) smoked cheddar cheese

Salt and freshly ground black pepper

Fresh parsley, chopped

2 slices fried bacon, chopped

Melt the butter in a large Dutch oven or soup pot over medium-high heat. Add the celery, onion, bell pepper and minced garlic and sauté until the vegetables are tender and the onion is translucent, about 5 minutes.

Whisk in the flour, until the vegetables are coated in the flour. Add the thyme, beer, chicken stock and heavy cream and stir well. Bring to a boil and lower heat to medium. Cook for about 15 minutes, allowing the vegetables to cook further and become more tender.

Remove the pot from the heat and stir in the yellow and smoked cheddar cheese. Season with salt and pepper as needed. The cheese will quickly melt.

Serve garnished with parsley, some more shredded cheddar cheese and some fried bacon over the top.

DYNAMITE STOVETOP HAMBURGER

One-pot meals never got any easier or more satisfying. This is the gourmet version of Hamburger Helper, exploding with flavor and spice. Make this dish as spicy as you want by adjusting the Sriracha sauce and chili powder. Nothing beats this American favorite! It’s beefy and cheesy, full of flavorful goodness.

PREP TIME: 10 MINUTES / COOKING TIME: 18 TO 20 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

1 onion, chopped

1 small carrot, chopped

1 celery stalk, chopped

1 lb (455 g) lean ground beef

12 oz (340 g) dried elbow macaroni

½ cup (65 g) frozen corn

2 cups (475 ml) low-sodium chicken stock

1 tbsp (15 ml) Sriracha sauce (see notes)

½ tsp chili powder

1 tsp (1 g) dried oregano

1 tsp (3 g) garlic powder

1 (28-oz [295-g]) can diced tomatoes

2 tbsp (30 ml) tomato paste

Salt and freshly ground black pepper

12 oz (340 g) cheddar cheese, shredded

3 green onions, chopped

1 tomato, chopped

Heat the olive oil in a Dutch oven over medium-high heat.

Add the onion, carrot and celery and cook for 5 minutes, or until the onion softens. Add the ground beef and brown for 3 minutes, or until it’s no longer pink.

Add 2 cups (475 ml) of water and the elbow macaroni, frozen corn, chicken stock, Sriracha sauce, chili powder, oregano, garlic powder, diced tomatoes and tomato paste and stir everything together. Taste for seasoning and adjust with salt and pepper.

Continue to cook for 10 to 12 minutes, or until the macaroni is cooked through. All the liquid should be absorbed. Stir in the cheddar cheese.

Top with the green onions and chopped tomato.

NOTES: Sriracha sauce is a type of hot sauce made from chile peppers, vinegar, garlic, sugar and salt. If you do not have Sriracha sauce, you can use your favorite hot sauce.

HUNGARIAN PORK GOULASH

Being born in Eastern Europe, I grew up eating food like this goulash. It’s something my mom would make on a weekly basis. Goulash is really just a potato stew normally made with beef, but I chose to use pork chops here. Goulash is really about the paprika and while most of time sweet paprika is used, I decided to go with smoked paprika simply because I love the smoky flavor.

The secret to getting this goulash done in 30 minutes is getting all your ingredients ready first, including your potatoes, allowing you more cooking time. The potatoes do need a bit of time to cook but you can definitely get them fork-tender in 20 minutes or so, and the smaller they are cut, the faster they will cook. The potatoes don’t have to be mushy before they’re done because they will continue to soak up the juice in the goulash as it sits, so you want to make sure they’re just fork-tender, otherwise you will end up with mushy potatoes. I do have an optional ingredient here and that is caraway seeds, which are normally added to the goulash to give an earthy anise flavor. Caraway seeds are very aromatic and pack a lot of punch for such tiny little seeds.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 6

2 tbsp (30 ml) olive oil

1 small onion, chopped

1 tsp (3 g) garlic, minced

1 celery stalk, chopped

1 small green bell pepper, seeded and chopped

2 large potatoes, cut into 1-inch (2.5-cm) cubes

4 (1 lb [455 g] total) pork chops, cut into 1-inch (2.5-cm) pieces

1 tsp (1.4 g) dried thyme

1 bay leaf

1 tsp (2.1 g) caraway seeds (optional)

2 tbsp (14 g) smoked paprika

1 (14.5-oz (411-g) can diced tomatoes

1½ cups (355 ml) vegetable stock

Salt and freshly ground black pepper

Heat the olive oil in a large Dutch oven or big pot over medium to high heat.

Add the onion, garlic, celery, bell pepper and potatoes and stir. Let cook for 3 minutes, just until the onion softens a bit.

Add the pork chop pieces, thyme, bay leaf, caraway seeds and smoked paprika and stir. Let cook for 2 minutes.

Stir in the diced tomatoes and vegetable stock and bring to a boil. Season with salt and pepper as needed.

Lower the heat to medium and let cook for 15 to 20 minutes, or until the potatoes are fork-tender. Remove the bay leaf before serving.

SMOKY SPICY BACON AND BEANS

Pork and beans has got to be one of the most popular comfort foods. While there are many variations, the basic ingredients are always the same: pork and beans.

This recipe uses applewood-smoked bacon, which gives extra smoky flavor to this dish. I also use liquid smoke, which you can now find in your local grocery store together with the barbecue sauce. The process here is also sped up by using store-bought barbecue sauce. The end result is amazing: sweet and spicy beans with pieces of delicious bacon and the subtle hint of woodsy smoke from the bacon and the liquid smoke. All done in 30 minutes.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

4 applewood-smoked bacon slices, cut into small pieces

1 small onion, chopped

½ cup (120 ml) dark beer

½ cup (120 ml) vegetable stock

1 cup (235 ml) store-bought barbecue sauce

1 tbsp (15 ml) molasses

1 tbsp (15 g) dark brown sugar

2 tsp (10 ml) liquid smoke

1 tbsp (15 ml) soy sauce

2 tbsp (30 ml) hot sauce

1 tbsp (7 g) smoked paprika

2 (15-oz [528-g]) cans mixed beans or great northern beans

Salt and freshly ground black pepper

1 tbsp (4 g) chopped fresh parsley

2 green onions, chopped

Render the bacon in a large Dutch oven or pot for about 2 minutes, then add the chopped onion and cook for 3 more minutes over medium-high heat, or until the onion is soft and translucent.

Add the beer, vegetable stock, barbecue sauce, molasses, brown sugar, liquid smoke, soy sauce, hot sauce and paprika and stir well. Stir in the beans and season with salt and pepper as needed.

Bring to a boil, lower the heat to medium-low and let the beans simmer for 20 minutes, stirring occasionally.

Remove from the heat and garnish with the fresh parsley and green onions.

GUINNESS CRAB CHEDDAR SOUP

If you’ve never cooked with beer before, you’ll be surprised to find out that beer is a great ingredient to use, especially in soups. The Guinness beer here gives this soup quite a deep and rich flavor. But let’s not forget the crab and cheese. This soup is pure comfort in a bowl and packed with great flavors. It’s perfect served with grilled cheese sandwiches or toast.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 6

2 tbsp (28 g) unsalted butter

1 onion, chopped

1 celery stalk, chopped

3 cloves garlic, minced

½ cup (60 g) all-purpose flour

1 (12-oz [355-ml]) bottle Guinness beer

2 cups (275 ml) milk

2 cups (475 ml) chicken stock

2 (4.25-oz [122-g]) cans crabmeat

4 oz (115 g) cheddar cheese

12 oz (340 g) Swiss cheese

1 bay leaf

Salt and freshly ground black pepper

2 tbsp (8 g) chopped parsley, for garnish

Melt the butter in a large Dutch oven over medium-high heat. Stir in the onion, celery and garlic and cook for 5 minutes, or until the onion softens and becomes translucent.

Stir in the flour, then add the beer, milk and chicken stock. Whisk it all together so that there are no flour lumps.

Add the crabmeat and stir in the cheeses. Add the bay leaf and season with salt and pepper to taste.

Cook for 15 to 20 minutes over medium heat, stirring occasionally. The soup should thicken nicely.

Remove the bay leaf before serving and garnish with parsley.

QUICK CHICKEN AND SAUSAGE STEW

Kielbasa sausage, chicken with pinto beans and green beans are a hearty, warming and comforting meal. A perfect quick dinner for any busy weeknight. It’s incredibly simple and tastes fantastic. This is the kind of dish my mom would make often at home; it’s inexpensive but still satisfying and delicious.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

8 oz (225 g) kielbasa sausage, cut into ¼-inch (6-mm) slices

1 lb (455 g) boneless and skinless chicken breast, cut into 1-inch (2.5-cm) pieces

1 small onion, chopped

3 cloves garlic, minced

1 (14-oz [400-g]) can pinto beans, drained and rinsed

5 oz (140 g) frozen green beans

½ tsp dried thyme

½ tsp cayenne pepper

2 tbsp (30 g) dark brown sugar

Salt and freshly ground black pepper

½ cup (120 ml) white wine

1 tbsp (7 g) smoked paprika

¾ cup (175 ml) chicken stock

8 oz (225 g) diced tomatoes

1 green onion, chopped

1 tbsp (4 g) chopped fresh parsley

Heat the olive oil in a Dutch oven over medium-high heat. Add the kielbasa sausage and chicken to the Dutch oven and cook for 5 minutes, or until the sausage starts to brown and the chicken is no longer pink, stirring occasionally.

Add the onion and garlic and continue to cook for 5 more minutes, or until the onion softens.

Stir in the rest of the ingredients, except the green onion and parsley, in no particular order.

Cover and simmer for 15 more minutes over medium heat, stirring once or twice.

Garnish with the green onion and parsley before serving

GREEK CHICKEN AND FETA PASTA

This pasta is refreshing and delicious, tossed with kalamata olives and cherry tomatoes, then dressed simply with olive oil and freshly squeezed lemon juice. Twenty minutes are all you need for an impressive and fabulous lunch or dinner.

PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 6

12 oz (340 g) dried penne pasta

2 tbsp (30 ml) olive oil

12 oz (340 g) cherry tomatoes, cut in half or quartered

10 oz (280 g) cooked chicken breast, cut into small pieces

6 fresh basil leaves, chopped

1 tsp (1.3 g) fresh oregano

3.5 oz (100 g) kalamata olives, sliced

4 oz (115 g) feta cheese, crumbled

1 tbsp (15 ml) freshly squeezed lemon juice

Salt and freshly ground black pepper

In a large Dutch oven, combine the penne pasta, 4 cups (1 L) of water and the olive oil. Bring to a boil over high heat. Cook the pasta, stirring frequently, until al dente. The water should be nearly evaporated; this should take about 10 minutes (see notes).

Add the tomatoes, chicken, basil, oregano, kalamata olives and feta cheese. Toss everything together, then add the lemon juice and season with salt and pepper as needed.

NOTES: If the pasta is cooked to your liking and there is leftover water, make sure you drain it first.

HARISSA CHICKEN AND COUSCOUS

Harissa is a North African hot chile paste; it can also come in the form of powder, and it’s made from a variety of roasted peppers, hot chile peppers and serrano peppers. Needless to say, it’s a spicy paste that gives great flavor to this chicken and couscous dish. You can easily control the heat of the dish by increasing or decreasing the amount of harissa paste.

PREP TIME: 5 MINUTES / COOKING TIME: 16 TO 20 MINUTES / SERVES: 4

2 tbsp (30 ml) olive oil

1 lb (455 g) chicken breast, cut into 1-inch (2.5-cm) cubes

Salt and freshly ground black pepper

2 tbsp (30 ml) harissa paste

4 cloves garlic, minced

¼ cup (33 g) chopped dried apricots

¼ cup (35 g) raisins

2 tbsp (30 ml) pure maple syrup

1 cup (175 g) uncooked couscous

2 cups (374 ml) chicken stock

1 tsp (2.5 g) ground cumin

1 tbsp (1 g) chopped fresh cilantro

In a medium-size Dutch oven, heat the olive oil over medium-high heat.

Season the chicken with salt and pepper and add to the pot. Cook the chicken for 10 minutes, until no longer pink and starting to brown. Stir in the harissa paste and garlic and cook for 1 minute.

Add the chopped apricots and raisins and stir. Stir in the maple syrup, couscous, chicken stock and cumin. Lower the heat to medium-low and cook for about 5 minutes, or until the couscous absorbs all the liquid, stirring occasionally.

Garnish with the chopped cilantro and serve.

ZIPPY PASTA E FAGIOLI

Pasta e fagioli is a popular and traditional Italian soup and its basic ingredients are pasta and beans, hence the name. This soup is called a peasant soup because of its inexpensive ingredients. So, if you’re looking for an affordable dinner that’s quick and delicious, this soup is perfect. Normally it’s made with small pasta, such as elbow macaroni or ditalini, but I decided to make this one with orzo; after all, orzo is pasta.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 6

2 tbsp (30 ml) olive oil

1 small onion, chopped

3 cloves garlic, minced

1 celery stalk, chopped

1 small carrot, chopped

1 tsp (1.4 g) dried basil

1 tsp (1 g) dried oregano

1 (11 g) chicken bouillon cube

1 (15-oz [428-g]) can white kidney beans or cannellini beans

½ cup (85 g) uncooked orzo

1 (16-oz [455-g]) can tomato sauce

2½ cups (591 ml) chicken stock

Salt and freshly ground black pepper

1 tbsp (4 g) chopped fresh parsley, for garnish

Parmesan cheese, grated, for garnish

Heat the olive oil in a large Dutch oven or a large soup pot over medium-high heat. Add the onion, garlic, celery and carrot and cook for 5 minutes, or until the vegetables are tender and the onion is translucent.

Stir in the basil and oregano. Add the bouillon cube, kidney beans, orzo, tomato sauce and chicken stock and stir well. Bring to a boil and season with salt and pepper as needed. Lower the heat to a medium-low and simmer for 15 to 20 minutes, making sure the orzo is cooked.

Garnish with the fresh parsley and Parmesan cheese before serving.

EASY ITALIAN SAUSAGE AND BEAN SOUP

A quick and truly satisfying Italian sausage and bean soup, a perfect comfort food. This soup is loaded with big chunks of Italian sausage, veggies and beans, featuring lots of flavor. If you like spicy food, go ahead and use spicy Italian sausage to give this recipe a bit more kick. This soup is hearty, filling and tastes fantastic.

PREP TIME: 5 MINUTES / COOKING TIME: 25 MINUTES / SERVES: 6

1 tbsp (15 ml) olive oil

2 mild Italian sausages, casings removed

1 onion, chopped

3 cloves garlic, minced

1 medium carrot, chopped

1 celery stalk, chopped

1 tsp (1 g) dried oregano

1 tsp (1.4 g) dried basil

¼ tsp dried thyme

1 (15-oz [428-g]) can cannellini beans, drained and rinsed

4 cups (1 L) low-sodium chicken stock

Salt and freshly ground black pepper

4 oz (115 g) raw spinach, chopped

Parmesan cheese, for topping

In a large Dutch oven, heat the olive oil over medium-high heat. Add the sausage and break it apart, using a wooden spoon, until crumbled. You want bigger crumbles, not small like ground meat. Cook the sausage for about 5 minutes, or until no longer pink and starting to brown a bit.

Stir in the onion, garlic, carrot and celery. Add the oregano, basil and thyme and stir. Let cook for 5 more minutes, until the onion and carrot soften.

Add the cannellini beans and chicken stock. Lower the heat to medium. Season with salt and pepper to taste. Cook for 10 minutes. Stir in the chopped spinach and cook for another 5 minutes.

Top with Parmesan cheese before serving.

FIESTA CHICKEN TORTILLA SOUP

This soup is one of my favorites and screams Mexican cuisine. It’s thick and creamy, loaded with chicken, green chiles and pinto beans. It only takes 30 minutes to make this easy and tasty soup. Pure comfort food in a bowl. It’s served with tortilla chips for a bit of a crunch.

PREP TIME: 5 MINUTES / COOKING TIME: 20 TO 25 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

1 onion, chopped

3 cloves garlic, minced

1 (15-oz [425-g]) can pinto beans

1 (15-oz [425-g]) crushed tomatoes

1 (4-oz [115-g]) can chopped green chiles

2 cups (475 ml) low-sodium chicken stock

1 tsp (2.5 g) ground cumin

1 tsp (5 ml) chili powder

1 tsp (2 g) dried oregano

½ cup (65 g) frozen corn

1 cup (260 g) salsa

Salt and freshly ground black pepper

10 oz (280 g) cooked chicken breast, shredded

2 green onions, chopped

Tortilla chips, for serving

In a large Dutch oven, heat the olive oil over medium-high heat.

Add the onion and garlic and cook for 5 minutes, until the onion softens.

Stir in the pinto beans, crushed tomatoes, green chiles, chicken stock, cumin, chili powder, oregano, frozen corn and salsa.

Taste for seasoning and adjust with salt and pepper as needed.

Add the chicken to the pot and bring to a boil. Lower the heat to medium and simmer for 15 to 20 minutes, to develop the flavors and make sure the vegetables are cooked through. Top with the green onions and serve with tortilla chips.

ONE WOK

Woks come in all sizes and there are many different varieties available. They all are usually bowl shaped and the most common size is 14 inches (35.5 cm), which is a pretty decent size, allowing for adequate room to make enough servings for most families.

Originally woks were always made from cast iron, but now they are made from all sorts of metals, although cast iron still remains the most popular since it’s a great conductor of heat.

Some woks are made of carbon steel or stainless steel. Nonstick woks are also available but are not that efficient, since they cannot withstand high heat and for most dishes made in woks, you need high heat to be able to stir-fry meats and vegetables quickly.

Once you’ve made your selection and purchased a wok, they need to be seasoned properly. The seasoning process depends on the metal of the wok and they all should come with instructions on how to season them.

BEEF AND BROCCOLI UDON NOODLE STIR-FRY

A while ago I discovered preboiled udon noodles, which are perfect for quick weeknight dinners. Basically all you have to do is add them to some boiling water for a couple of minutes just until they come apart, or if the dish is really saucy, I add them directly to the dish and let them soak up that sauce.

Beef and broccoli is my all-time favorite Asian-inspired dish. The flavors are great, it’s a simple dish to make and before I really learned to make it, I used to be scared of dishes like this. The truth of the matter is that this dish couldn’t be any easier. For a total of 20 minutes, you can’t beat this; even take-out takes longer.

PREP TIME: 10 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 4

2 (7.05-oz [200-g]) packages preboiled udon noodles (see notes)

2 tbsp (30 ml) low-sodium soy sauce

2 tbsp (16 g) cornstarch

3 cloves garlic, minced

1 tsp (2 g) minced fresh ginger

2 tbsp (30 ml) honey

2 tbsp (30 ml) sesame oil

1 tbsp (15 ml) hot sauce

¼ tsp red pepper flakes

½ cup (120 ml) beef stock

1 tbsp (15 ml) olive oil

1 lb (455 g) flank steak, cut into small, thin pieces

1 head of broccoli, cut into small florets

Prepare the udon noodles by adding them to boiling water. Let them soak in the boiling water for 5 minutes while preparing the beef and broccoli.

In a medium bowl, whisk together the soy sauce, cornstarch, garlic, ginger, honey, sesame oil, hot sauce, red pepper flakes and beef stock. Set aside until ready to use.

Preheat a wok over high heat. Heat the olive oil in the preheated wok. Add the steak pieces and stir-fry for 5 minutes, or until the steak is cooked through and it starts to brown.

Add the prepared sauce and stir in with the steak; it should start to thicken immediately. Add the broccoli florets and cook for an additional 3 minutes, or until the broccoli is tender and the sauce has thickened.

Drain the udon noodles, add them to the wok and toss. Serve immediately.

NOTES: You can find preboiled udon noodles in the Asian aisle of your local grocery store; they are usually sold in individual 7.05-ounce (200-g) serving-size packages.

TOSSED ASPARAGUS, MUSHROOMS AND STEAK IN BLACK BEAN SAUCE

I love mushrooms and I’ll cook with them every chance I get. In this recipe I used king oyster mushrooms, which are really meaty and remain firm when cooked. They taste woodsy and sweet and are perfect in stir-fries. And if you have leftovers, why not turn this into a burrito and wrap up the leftovers in some tortillas and call it lunch.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

1 tbsp (15 ml) sesame oil

1 lb (455 g) flank steak, cut into small, thin strips

1 onion, chopped

1 tsp (2 g) minced fresh ginger

Salt and freshly ground black pepper

¾ lb (340 g) asparagus, ends trimmed, cut into 1½-inch (4-cm) pieces

4 cups (280 g) king oyster mushrooms (see notes)

¼ cup (60 ml) black bean paste

½ cup (120 ml) low-sodium chicken stock

2 tbsp (30 ml) peanut oil

1 tbsp (15 ml) cornstarch

2 green onions, chopped

Cooked rice, for serving

Preheat a wok over high heat. Heat the sesame oil in the preheated wok.

Add the steak pieces, onion and ginger to the wok and season with salt and pepper. Stir-fry the steak for 5 minutes, or until it’s cooked through and starts to brown.

Stir in the asparagus and mushrooms and cook for 5 more minutes.

In the meantime, whisk together the black bean paste, chicken stock, peanut oil and cornstarch and pour over the steak mixture. Stir everything together and cook for 3 more minutes, or until the sauce thickens a bit from the cornstarch.

Garnish with the green onions and serve over rice immediately.

NOTES: Although this recipe calls for king oyster mushrooms, any mushroom can be used.

FAST-FIX PINEAPPLE CHICKEN

This is truly a delectable dish of sweet-and-sour chicken with chunks of pineapple and bell peppers. It’s the ultimate quick and simple wok dish that can be on your dinner table in only 20 minutes.

PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

2 tbsp (30 ml) vegetable oil

2 tbsp (30 ml) all-purpose flour

1 lb (455 g) boneless and skinless chicken breast, cut into bite-size pieces

1 (14-oz [400-g]) can pineapple chunks, juice included

1 red bell pepper, seeded and cubed

2 tbsp (30 ml) low-sodium soy sauce

1 tbsp (8 g) cornstarch

Salt and freshly ground black pepper

2 green onions, chopped

Cooked rice, for serving

Preheat a wok over high heat. Heat the vegetable oil in the preheated wok. Dust the flour over the chicken pieces and add them to the wok. Stir-fry the chicken for 7 minutes, or until cooked through and starting to brown, stirring with a wooden spoon occasionally to separate the chicken pieces as needed (see notes).

Drain the pineapple and reserve the juice. Add the bell pepper and pineapple chunks to the wok and stir-fry for 3 minutes.

In the meantime, whisk together the reserved pineapple juice, soy sauce and cornstarch. Pour this sauce over the chicken and stir. Continue to cook for 5 more minutes. Taste for seasoning and season with salt and pepper as needed.

Garnish with the green onions and serve over rice immediately.

NOTES: If you have a small wok, you might have to cook the chicken in two batches to help brown the chicken and prevent the chicken pieces from sticking to each other.

15-MINUTE GARLICKY HOISIN SHRIMP WITH MUSHROOMS AND ASPARAGUS

If you can find fifteen minutes in your busy day, then you can make this delightful shrimp with mushrooms and asparagus dish. It couldn’t get any easier to make.

This recipe calls for shiitake mushrooms, which have a strong, meaty aroma and flavor. The shrimp can easily be replaced with chicken or left out for a vegetarian option.

PREP TIME: 5 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 4

1 tbsp (15 ml) sesame oil

1 lb (455 g) jumbo shrimp, deveined and shells removed

1 tbsp (15 ml) olive oil

2 cups (134 g) shiitake mushrooms, chopped (see notes)

¾ lb (340 g) asparagus, end trimmed and cut into 1½-inch (4-cm) pieces

⅓ cup (80 ml) low-sodium soy sauce

5 cloves garlic, minced

1 tsp (2 g) minced fresh ginger

¼ cup (60 ml) hoisin sauce

1 tbsp (15 ml) hot sauce

½ cup (120 ml) low-sodium chicken stock

1 tbsp (8 g) sesame seeds

Cooked rice, for serving

Preheat a wok over high heat. Heat the sesame oil in the wok and stir-fry the shrimp for 1 minute per side. Remove from the skillet and set aside.

Heat the olive oil in the wok. Add the mushrooms and asparagus to the wok and stir-fry for 4 minutes over medium-high heat, or until the vegetables are soft.

Meanwhile, whisk together the soy sauce, garlic, ginger, hoisin sauce, hot sauce and chicken stock. Pour this sauce over the mushrooms and asparagus and cook for 2 minutes.

Add the shrimp back to the wok and toss everything together.

Sprinkle the sesame seeds over the dish and serve over rice immediately.

NOTES: Although the recipe calls for shiitake mushrooms, any mushrooms can be used.

20-MINUTE KUNG PAO PORK

This is a spicy stir-fry dish, easy and quick to put together, made with pork, peanuts and vegetables. Put some spice in your life and add this to your weekly dinner rotation.

This is a recipe that I’ve used for years and it’s a favorite in our house; there are never any leftovers. The spiciness can be customized to your palate by adding more or less Sriracha sauce.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

1 lb (455 g) pork tenderloin, cut into small pieces

Salt and freshly ground black pepper

1 tbsp (8 g) cornstarch

1 tbsp (15 ml) olive oil

1 red bell pepper, seeded and chopped

1 celery stalk, chopped

3 green onions, chopped

FOR THE KUNG PAO SAUCE

5 cloves garlic, minced

1 tbsp (6 g) minced fresh ginger

1 tbsp (15 ml) Sriracha sauce (see notes)

1 tbsp (15 ml) dark soy sauce

2 tbsp (30 ml) low-sodium soy sauce

1 tbsp (15 ml) rice vinegar

1 tbsp (8 g) cornstarch

1 tbsp (15 g) dark brown sugar

¼ cup (60 ml) low-sodium chicken stock

½ cup (75 g) roasted peanuts

Cooked rice or noodles, for serving

Season the pork with salt and pepper, then dust the cornstarch over the pork and toss to make sure each piece is coated in cornstarch.

Preheat a wok over high heat. Heat the olive oil in the preheated wok. Add the pork to the wok and stir-fry, stirring to separate the pieces, for 4 to 5 minutes over medium-high heat, or until the pork starts to brown. Add the bell pepper and celery and stir-fry for 3 more minutes.

Meanwhile, whisk together the Kung Pao sauce ingredients and pour over the pork mixture. Cook for 3 more minutes, or until the sauce thickens.

Add the peanuts and toss everything together in the wok.

Garnish with green onions and serve over rice or noodles immediately.

NOTES: Sriracha sauce is a type of hot sauce made from chili peppers, vinegar, garlic, sugar and salt. If you do not have Sriracha sauce, you can use your favorite hot sauce.

BEEF AND VEGGIE CHOW MEIN

This is a classic and a favorite dish featuring chow mein noodles, shredded napa cabbage, bok choy and flank steak. This recipe requires very little preparation and is done in no time at all. The flank steak can be replaced with either chicken or pork or left out for a vegetarian option. Forget takeout; in only 25 minutes you can make this incredibly tasty chow mein dish for your family and friends.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4 TO 6

12 oz (340 g) steamed chow mein noodles (see notes)

1 tbsp (15 ml) olive oil

1 lb (455 g) flank steak, cut into small pieces

3 tbsp (45 ml) sesame oil

4 cloves garlic, minced

1 tsp (2 g) minced fresh ginger

2 cups (140 g) shredded napa cabbage

2 cups (140 g) chopped baby bok choy

¼ cup (60 ml) soy sauce

2 tbsp (30 ml) oyster sauce

Salt and freshly ground black pepper

2 green onions, chopped

1 red chile pepper, seeded and chopped

Place the steamed chow mein noodles in a wok along with 4 cups (1 L) of water and bring to a boil. Remove the noodles from the wok, drain thoroughly and dump out the water.

Heat the olive oil in the wok over high heat, then add the pieces of flank steak and stir-fry for 5 minutes until the steak starts to brown and is cooked through.

Add the sesame oil, garlic and ginger and stir.

Stir in the shredded cabbage and bok choy, then stir-fry for 2 to 3 minutes, or until the vegetables begin to wilt.

Add the noodles and continue to cook for 2 minutes, or until the noodles are hot and well combined with the beef and vegetables.

Pour the soy sauce and oyster sauce over the noodles and beef, then toss to combine. Taste for seasoning and adjust with salt and black pepper if needed.

Transfer the chow mein to a serving platter and top with the green onions and chile pepper. Serve immediately.

NOTES: Steamed chow mein noodles can be found in the Asian aisle of your local grocery store; however, dried chow mein noodles can be used in this recipe, cooked according to their package instructions. Steamed noodles are used here to speed up the cooking required for this dish.

REAL McCOY KUNG PAO CHICKEN

This dish makes an excellent main course served over rice or noodles. The tender pieces of chicken breast contrast with the crunchy texture of the peanuts, and the red and green peppers add color and flavor. “Quick” and “easy” are the words that should come to mind when thinking of this dish since it’s ready in under 30 minutes.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

Salt and freshly ground black pepper

1 tsp (5 ml) dark soy sauce

1 tsp (3 g) cornstarch

1 tsp (5 ml) dry sherry

1 lb (455 g) boneless and skinless chicken thighs, cut into bite-size pieces

1 tbsp (15 ml) olive oil

FOR THE STIR-FRY

1 tbsp (15 ml) sesame oil

1 tbsp (15 ml) dark soy sauce

1 tbsp (15 ml) dry sherry

2 tbsp (30 ml) peanut oil

1 tsp (3 g) cornstarch

1 tbsp (15 g) dark brown sugar

3 cloves garlic, minced

1 tbsp (6 g) minced fresh ginger

½ tsp red pepper flakes

1 celery stalk, chopped

1 red bell pepper, seeded and chopped

1 green bell pepper, seeded and chopped

½ cup (75 g) roasted peanuts

2 green onions, chopped

Cooked rice or noodles, for serving

Place the salt, pepper, dark soy sauce, cornstarch and sherry on a large plate and whisk. Add the chicken pieces and toss so that each chicken piece is coated in the mixture.

Preheat a wok or large skillet over high heat. Heat the olive oil in the preheated pan. Add the coated chicken pieces and stir-fry over medium heat for 5 to 8 minutes, or until the chicken is cooked through and begins to brown. Remove the chicken from the wok with a slotted spoon and set aside.

To complete the stir-fry, add the sesame oil, dark soy sauce, sherry, peanut oil, cornstarch, brown sugar, garlic, ginger and red pepper flakes to the wok and whisk well. Cook this for a minute, or until the sauce thickens a bit from the cornstarch.

Add the celery and peppers and cook for 3 minutes, or until the celery and peppers begin to soften a bit. Add the chicken back to the wok and stir in the peanuts. Toss everything together well.

Garnish with the green onions and serve over rice or noodles immediately.

30-MINUTE SKINNY CASHEW CHICKEN

Yes! In under 30 minutes you can have a delicious cashew chicken dish. Cut up your chicken breast, chop up some peppers and start cooking. Cashew chicken is a favorite and my version here is a skinnier version with only a tablespoon (15 ml) of olive oil. But there are a lot of good things happening here with this dish and if you’re a fan of cashew chicken, you will go crazy over this recipe.

PREP TIME: 10 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

1 lb (455 g) chicken breast, cut into 1-inch (2.5-cm) pieces

Salt and freshly ground black pepper

¼ tsp red pepper flakes

1 tbsp (15 ml) olive oil

1 tbsp (15 ml) sesame oil

2 tbsp (30 ml) oyster sauce

¼ cup (60 ml) low-sodium soy sauce

¼ cup (60 ml) chicken stock

1 tbsp (8 g) cornstarch

3 cloves garlic, minced

2 tbsp (30 ml) rice vinegar

1 green bell pepper, seeded and chopped

1 red bell pepper, seeded and chopped

1 onion, sliced

½ cup (70 g) roasted cashews

Green onions, chopped

Cooked rice or noodles, for serving

Season the chicken with salt, black pepper and the red pepper flakes.

Preheat a wok or large skillet over high heat. Heat the olive oil in the preheated pan. Add the chicken and stir-fry for 8 minutes, or until the chicken is cooked through and starts to brown.

In the meantime, whisk together the sesame oil, oyster sauce, soy sauce, chicken stock, cornstarch, garlic and rice vinegar.

Add the bell peppers and onion and cook for 3 minutes, or until the onion softens and becomes translucent.

Pour the prepared sauce over the chicken and cook for 3 more minutes, or until the sauce begins to thicken.

Add the cashews and green onions and toss everything together. Serve over rice or noodles immediately.

SRIRACHA CHICKEN ZOODLE LO MEIN

This dish is for all the spicy food lovers out there. Sweet and spicy, this chicken packs a punch! Served over zucchini noodles, not only is it incredibly tasty but it’s also very healthy. And the best part, 20 minutes is all you need for this fabulous meal. Who said healthy food had to taste bland?

PREP TIME: 10 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 4

1 tbsp (15 ml) sesame seed oil

2 tbsp (30 ml) Sriracha sauce (see notes)

3 cloves garlic, minced

¼ cup (60 ml) low-sodium soy sauce

1 tbsp (15 g) dark brown sugar

1 tbsp (8 g) cornstarch

1 tbsp (15 ml) olive oil

1 lb (455 g) boneless and skinless chicken breast, cut into 1-inch (2.5-cm) cubes

2 medium zucchini, spiralized or shredded (see notes)

½ tsp red pepper flakes

Salt and freshly ground black pepper

2 green onions, chopped

In a small bowl, whisk together the sesame seed oil, Sriracha sauce, garlic, soy sauce, brown sugar and cornstarch. Set aside.

Heat the olive oil in a wok or large skillet over medium-high heat. Add the chicken and brown it on both sides. Add the sauce to the pan and stir to coat the chicken. Cook for about 5 minutes, or until the sauce has thickened a bit.

Add the zucchini noodles and toss. Season with salt and black pepper, if needed, and the red pepper flakes, and top with green onions.

NOTES: Sriracha sauce is a type of hot sauce made from chile peppers, vinegar, garlic, sugar and salt. If you do not have Sriracha sauce, you can use your favorite hot sauce.

If you don’t have a spiralizer to make the zucchini noodles, you can shred them using a plain box grater.

RED PEPPER AND GREEN BEANS FLANK STEAK STIR-FRY

Weeknight dinners don’t have to be a constant battle. With a little bit of prep work and organization, your dinners can be a breeze. That’s why I love this dish. And I do mean only a little bit of prep work, consisting of cutting up the flank steak and slicing up a bell pepper. But that’s the great thing about one-wok meals—they are quick, satisfying and pack a lot of flavor.

PREP TIME: 5 MINUTES / COOKING TIME: 15 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

12 oz (340 g) flank steak, cut thinly across the grain

1 tbsp (15 ml) sesame oil

1 tbsp (15 g) dark brown sugar

¼ cup (60 ml) low-sodium soy sauce

3 garlic cloves, minced

1 tbsp (6 g) minced fresh ginger

1 tbsp (8 g) cornstarch

¼ cup (60 ml) chicken stock

1 tbsp (15 ml) hot sauce

1 red bell pepper, seeded and sliced into long, thin strips

8 oz (225 g) fresh green beans

Salt and freshly ground black pepper

2 green onions, chopped

Cooked rice, for serving

Heat the olive oil in a wok over medium-high heat.

Add the steak pieces to the wok and cook for 5 minutes, or until the steak pieces start to brown.

Meanwhile, in a bowl, whisk together the sesame oil, brown sugar, soy sauce, garlic, ginger, cornstarch, chicken stock and hot sauce. Set aside.

To the wok, add the bell pepper and green beans, stir everything together and cook for another 5 minutes.

Pour the prepared sauce over the steak and vegetables and continue to cook for another 3 minutes, or until the sauce thickens a bit. Season with salt and black pepper, if needed.

Garnish with green onions and serve over rice.

15-MINUTE VEGETABLE FRIED RICE

Fried rice is one of the easiest meals you can make and the beauty of this dish is how versatile it is. Here I chose a vegetable fried rice to which you can really add any veggies you like, but the common ones are peppers, carrots and peas. A quick and easy dish that’s delicious and ready in fifteen minutes.

PREP TIME: 5 MINUTES / COOKING TIME: 10 MINUTES / SERVES: 4

1 tbsp (15 ml) olive oil

1 small onion, chopped

1 bell pepper, seeded and chopped

1 carrot, chopped

2 large eggs, beaten

¾ cup (98 g) frozen peas

4 cups (600 g) cooked long-grain rice

¼ cup (60 ml) low-sodium soy sauce

1 tbsp (15 ml) dark soy sauce

Sesame seeds, for serving

Hot sauce, for serving (optional)

Heat the olive oil in a wok over medium-high heat. Add the onion, bell pepper and carrot to the wok and cook for about 5 minutes until the onion softens.

Push the veggies to the side of the wok and add the beaten eggs. As the eggs begin to set, stir with a wooden spoon, lifting and folding for about a minute, or until there’s no longer any visible liquid.

Add the frozen peas and toss everything together. Cook for 2 minutes, or until the peas are no longer frozen and are heated through.

Add the cooked rice to the wok, and pour the soy sauce and dark soy sauce over the rice. Toss everything together and cook for 3 more minutes.

Top with sesame seeds and hot sauce, if desired, before serving.

ACKNOWLEDGMENTS

First and foremost to my blog readers, without whom none of this would have been possible: Thank you all for continuing to come and read my blog day after day and thank you for your feedback and encouragement and for believing in me.

To my husband, Remo, my biggest fan ever, who helped me and supported me not only throughout the life of this project, but always. Thank you for putting up with my rants, and for being my pillar of strength when I’ve needed you.

Thank you to everyone at Page Street Publishing who helped make this book happen. A special thanks to my fabulous editor, Marissa Giambelluca: Thank you for believing that I can do this. I am lucky to have met you all.

To my parents and my sister for all your support and love, and never doubting me.

Last, but not least, THANK YOU to the person reading this book.

INDEX

The index that appeared in the print version of this title does not match the pages in your eBook. Please use the search function on your eReading device to search for terms of interest.

For your reference, the terms that appear in the print index are listed below.

A

Adobo Pork Chops

apples

Apple Broccoli Salad with Raisins and Cheese

Cinnamon Spice and Everything Nice Apple Crisp

Easy Apple, Bacon and Cheddar Skillet Frittata

Arborio rice

Quick and Easy White Wine and Mushroom Risotto

arugula

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Smoked Salmon, Cantaloupe and Arugula Salad

Asiago Cheese Turkey, Savory Mushroom and

Asian-style meals. See also wok meals

Chopped Thai Chicken Salad with Spicy Peanut Dressing

Panfried Tilapia in Thai Coconut Sauce

asparagus

15-Minute Garlicky Hoisin Shrimp with Mushrooms and Asparagus

15-Minute Veal Piccata and Asparagus

Quick and Easy Asparagus and Chicken Rice Pilaf

Tossed Asparagus, Mushrooms and Steak in Black Bean Sauce

B

bacon

Easy Apple, Bacon and Cheddar Skillet Frittata

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Smoky Spicy Bacon and Beans

baking pan meals

The Big Easy Pizza Pie

Caramelized Onion Pizza with Prosciutto and Goat Cheese

15-Minute Creole Shrimp Bake

Honey Mustard Salmon with Roasted Broccoli

Mediterranean Chicken Pesto Pizza

Pistachio-Crusted Salmon with Roasted Vegetables

Roasted Brussels Sprouts with Cranberries and Prosciutto

Roasted Parmesan Butternut Squash and Peppers

Strawberry Chicken Pizza with Balsamic Reduction

Balsamic Reduction, Strawberry Chicken Pizza with

basil pesto. See pesto

beans

Easy Italian Sausage and Bean Soup

Indian-Style Rice Pilaf with Chickpeas

Santa Fe Chicken Tortilla Casserole

Smoky Spicy Bacon and Beans

Swiss Chard with Chickpeas Quinoa

Tossed Asparagus, Mushrooms and Steak in Black Bean Sauce

Zippy Pasta e Fagioli

beef

Beef and Broccoli Udon Noodle Stir-Fry

Beef and Veggie Chow Mein

Deconstructed Italian Stuffed Peppers Casserole

Dynamite Stovetop Hamburger

Red Pepper and Green Beans Flank Steak Stir-Fry

Tossed Asparagus, Mushrooms and Steak in Black Bean Sauce

beer

Guinness Crab Cheddar Soup

No-Fuss Beer Cheddar Soup

berries

Roasted Brussels Sprouts with Cranberries and Prosciutto

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

Strawberry Chicken Pizza with Balsamic Reduction

Very Berry Oatmeal and Quinoa Breakfast

Black Bean Sauce, Tossed Asparagus, Mushrooms and Steak in

bok choy

Beef and Veggie Chow Mein

bowl meals

Apple Broccoli Salad with Raisins and Cheese

Chopped Thai Chicken Salad with Spicy Peanut Dressing

Ham and Cheese Dip in a Bread Bowl

Mediterranean Zoodle Salad

Pears, Kale and Goat Cheese Salad

Roasted Chicken and Fig Salad

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

Simple 5-Ingredient Cabbage Slaw

Smoked Salmon, Cantaloupe and Arugula Salad

Super Southwestern Chicken and Tomatillo Salad

breads

Ham and Cheese Dip in a Bread Bowl

Spiked French Toast Bread Pudding

Sun-Dried Tomato and Cheese Corn Bread

breakfasts

Easy Apple, Bacon and Cheddar Skillet Frittata

Spiked French Toast Bread Pudding

Very Berry Oatmeal and Quinoa Breakfast

broccoli

Apple Broccoli Salad with Raisins and Cheese

Beef and Broccoli Udon Noodle Stir-Fry

Easy Cheesy Cauliflower and Broccoli Bake

Honey Mustard Salmon with Roasted Broccoli

broccolini

11-Minute Easy Ginger and Garlic Broccolini

Brussels sprouts

Roasted Brussels Sprouts with Cranberries and Prosciutto

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

butternut squash

Roasted Parmesan Butternut Squash and Peppers

C

cabbage

Beef and Veggie Chow Mein

Simple 5-Ingredient Cabbage Slaw

cantaloupe

Smoked Salmon, Cantaloupe and Arugula Salad

carrots

Chicken Thigh Osso Buco

Dynamite Stovetop Hamburger

Easy Italian Sausage and Bean Soup

15-Minute Vegetable Fried Rice

Moroccan Chicken Couscous

Zippy Pasta e Fagioli

Cashew Chicken, 30-Minute Skinny

casseroles

Deconstructed Italian Stuffed Peppers Casserole

Easy Cheesy Cauliflower and Broccoli Bake

Easy Cheesy Mexican Chicken Couscous Casserole

Easy Cheesy Pierogi Bake

Garlic Parmesan Baked Tomatoes and Zucchini

Quick and Easy Green Chile Chicken Enchilada Casserole

Rotisserie Chicken and Orzo Bake

Santa Fe Chicken Tortilla Casserole

Sausage, Mushrooms and Spinach Rice

Spiked French Toast Bread Pudding

Cauliflower and Broccoli Bake, Easy Cheesy

cheddar cheese

Easy Apple, Bacon and Cheddar Skillet Frittata

Guinness Crab Cheddar Soup

No-Fuss Beer Cheddar Soup

cheese

Apple Broccoli Salad with Raisins and Cheese

Caramelized Onion Pizza with Prosciutto and Goat Cheese

Easy Apple, Bacon and Cheddar Skillet Frittata

Easy Cheesy Cauliflower and Broccoli Bake

Easy Cheesy Mexican Chicken Couscous Casserole

Easy Cheesy Pierogi Bake

Garlic Parmesan Baked Tomatoes and Zucchini

Greek Chicken and Feta Pasta

Guinness Crab Cheddar Soup

Ham and Cheese Dip in a Bread Bowl

Lazy Man’s Spicy and Cheesy Shakshuka

No-Fuss Beer Cheddar Soup

Parmesan Orzo Risotto with Peas

Pears, Kale and Goat Cheese Salad

Roasted Parmesan Butternut Squash and Peppers

Santa Fe Chicken Tortilla Casserole

Savory Mushroom and Asiago Cheese Turkey

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

Sun-Dried Tomato and Cheese Corn Bread

chicken

Chicken and Shrimp Paella

Chicken Thigh Osso Buco

Chopped Thai Chicken Salad with Spicy Peanut Dressing

Easy Cheesy Mexican Chicken Couscous Casserole

Fast-Fix Pineapple Chicken

Fiesta Chicken Tortilla Soup

Greek Chicken and Feta Pasta

Harissa Chicken and Couscous

Jacked-Up Chicken Scampi with Linguine

Mediterranean Chicken Pesto Pizza

Moroccan Chicken Couscous

Pan-Seared Chicken with Creamy Garlicky Wine Sauce

Quick and Easy Asparagus and Chicken Rice Pilaf

Quick and Easy Green Chile Chicken Enchilada Casserole

Quick Chicken and Sausage Stew

Real McCoy Kung Pao Chicken

Roasted Chicken and Fig Salad

Rotisserie Chicken and Orzo Bake

Santa Fe Chicken Tortilla Casserole

Sausage and Chicken Penne Jambalaya

Spicy Shrimp and Chicken Gumbo

Sriracha Chicken Zoodle Lo Mein

Strawberry Chicken Pizza with Balsamic Reduction

Super Southwestern Chicken and Tomatillo Salad

30-Minute Skinny Cashew Chicken

chickpeas

Indian-Style Rice Pilaf with Chickpeas

Swiss Chard with Chickpeas Quinoa

Chow Mein, Beef and Veggie

Cinnamon Spice and Everything Nice Apple Crisp

coconut milk

Panfried Tilapia in Thai Coconut Sauce

corn

Santa Fe Chicken Tortilla Casserole

Corn Bread, Sun-Dried Tomato and Cheese

couscous

Easy Cheesy Mexican Chicken Couscous Casserole

Harissa Chicken and Couscous

Moroccan Chicken Couscous

Crab Cheddar Soup, Guinness

cranberries

Roasted Brussels Sprouts with Cranberries and Prosciutto

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

crisp

Cinnamon Spice and Everything Nice Apple Crisp

D

dip

Ham and Cheese Dip in a Bread Bowl

Dutch oven meals

Dynamite Stovetop Hamburger

Easy Italian Sausage and Bean Soup

Fiesta Chicken Tortilla Soup

Greek Chicken and Feta Pasta

Guinness Crab Cheddar Soup

Harissa Chicken and Couscous

Hungarian Pork Goulash

Moroccan Chicken Couscous

No-Fuss Beer Cheddar Soup

Quick and Easy Asparagus and Chicken Rice Pilaf

Quick Chicken and Sausage Stew

Smoky Spicy Bacon and Beans

Swiss Chard with Chickpeas Quinoa

Turkey Quinoa Pilaf with Wild Mushrooms

Zippy Pasta e Fagioli

E

eggs

Easy Apple, Bacon and Cheddar Skillet Frittata

Lazy Man’s Spicy and Cheesy Shakshuka

enchiladas

Quick and Easy Green Chile Chicken Enchilada Casserole

F

feta cheese

Greek Chicken and Feta Pasta

Fig Salad, Roasted Chicken and

fish. See also shellfish

Honey Mustard Salmon with Roasted Broccoli

Panfried Tilapia in Thai Coconut Sauce

Panfried Tilapia with Lemon Butter Sauce

Pistachio-Crusted Salmon with Roasted Vegetables

Smoked Salmon, Cantaloupe and Arugula Salad

French Toast Bread Pudding, Spiked

frittata

Easy Apple, Bacon and Cheddar Skillet Frittata

G

garlic

11-Minute Easy Ginger and Garlic Broccolini

15-Minute Garlicky Hoisin Shrimp with Mushrooms and Asparagus

Garlic Parmesan Baked Tomatoes and Zucchini

Pan-Seared Chicken with Creamy Garlicky Wine Sauce

ginger

11-Minute Easy Ginger and Garlic Broccolini

goat cheese

Caramelized Onion Pizza with Prosciutto and Goat Cheese

Pears, Kale and Goat Cheese Salad

Goulash, Hungarian Pork

Greek Chicken and Feta Pasta

green beans

Red Pepper and Green Beans Flank Steak Stir-Fry

green chiles

Quick and Easy Green Chile Chicken Enchilada Casserole

Gumbo, Spicy Shrimp and Chicken

H

Ham and Cheese Dip in a Bread Bowl

Hamburger, Dynamite Stovetop

Harissa Chicken and Couscous

hoisin sauce

15-Minute Garlicky Hoisin Shrimp

with Mushrooms and Asparagus

Honey Mustard Salmon with Roasted

Broccoli

Hungarian Pork Goulash

I

Indian-Style Rice Pilaf with Chickpeas

Italian-style meals. See also pizza

Chicken Thigh Osso Buco

Deconstructed Italian Stuffed Peppers Casserole

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Easy Italian Sausage and Bean Soup

Jacked-Up Chicken Scampi with Linguine

Parmesan Orzo Risotto with Peas

Zippy Pasta e Fagioli

J

Jambalaya, Sausage and Chicken Penne

K

kale

Pears, Kale and Goat Cheese Salad

Kung Pao Chicken, Real McCoy

Kung Pao Pork, 20-Minute

L

lemons

15-Minute Veal Piccata and Asparagus

Panfried Tilapia with Lemon Butter Sauce

Linguine, Jacked-Up Chicken Scampi with

Lo Mein, Sriracha Chicken Zoodle

M

macaroni

Dynamite Stovetop Hamburger

marinara sauce

Lazy Man’s Spicy and Cheesy Shakshuka

Mexican-style meals Easy Cheesy Mexican Chicken Couscous Casserole

Fiesta Chicken Tortilla Soup

Quick and Easy Green Chile Chicken Enchilada Casserole

Moroccan Chicken Couscous

mushrooms

15-Minute Garlicky Hoisin Shrimp with Mushrooms and Asparagus

Quick and Easy White Wine and Mushroom Risotto

Sausage, Mushrooms and Spinach Rice

Savory Mushroom and Asiago Cheese Turkey

Tossed Asparagus, Mushrooms and Steak in Black Bean Sauce

Turkey Quinoa Pilaf with Wild Mushrooms

20-Minute Pork and Shiitake Mushroom in White Sauce

mustard

Creamy Herb and Mustard Pork Chops

Honey Mustard Salmon with Roasted Broccoli

N

noodles. See also zoodles

Beef and Broccoli Udon Noodle Stir-Fry

Beef and Veggie Chow Mein

nuts

Pistachio-Crusted Salmon with Roasted Vegetables

30-Minute Skinny Cashew Chicken

O

oats

Very Berry Oatmeal and Quinoa Breakfast

onions

Caramelized Onion Pizza with Prosciutto and Goat Cheese

Pistachio-Crusted Salmon with Roasted Vegetables

orzo

Parmesan Orzo Risotto with Peas

Rotisserie Chicken and Orzo Bake

Osso Buco, Chicken Thigh

P

Paella, Chicken and Shrimp

Parmesan cheese

Garlic Parmesan Baked Tomatoes and Zucchini

Lazy Man’s Spicy and Cheesy Shakshuka

Parmesan Orzo Risotto with Peas

Roasted Parmesan Butternut Squash and Peppers

pasta. See also noodles

Dynamite Stovetop Hamburger

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Greek Chicken and Feta Pasta

Jacked-Up Chicken Scampi with Linguine

Parmesan Orzo Risotto with Peas

Quick Pizza Tortellini Bake

Rotisserie Chicken and Orzo Bake

Sausage and Chicken Penne Jambalaya

Zippy Pasta e Fagioli

peanut butter

Chopped Thai Chicken Salad with Spicy Peanut Dressing

Pears, Kale and Goat Cheese Salad

peas

15-Minute Vegetable Fried Rice

Parmesan Orzo Risotto with Peas

Pecorino Romano cheese

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

penne

Sausage and Chicken Penne Jambalaya

peppers

bell

Deconstructed Italian Stuffed Peppers Casserole

15-Minute Vegetable Fried Rice

Pistachio-Crusted Salmon with Roasted Vegetables

Red Pepper and Green Beans Flank Steak Stir-Fry

Roasted Parmesan Butternut Squash and Peppers

30-Minute Skinny Cashew Chicken

green chile

Quick and Easy Green Chile Chicken Enchilada Casserole

pesto

The Big Easy Pizza Pie

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Mediterranean Chicken Pesto Pizza

Pierogi Bake, Easy Cheesy

pilafs

Indian-Style Rice Pilaf with Chickpeas

Quick and Easy Asparagus and Chicken Rice Pilaf

Turkey Quinoa Pilaf with Wild Mushrooms

Pineapple Chicken, Fast-Fix

Pistachio-Crusted Salmon with Roasted Vegetables

pizza

The Big Easy Pizza Pie

Caramelized Onion Pizza with Prosciutto and Goat Cheese

Mediterranean Chicken Pesto Pizza

Quick Pizza Tortellini Bake

Strawberry Chicken Pizza with Balsamic Reduction

pork. See also bacon; prosciutto; sausage

Adobo Pork Chops

Creamy Herb and Mustard Pork Chops

Deconstructed Italian Stuffed Peppers Casserole

Ham and Cheese Dip in a Bread Bowl

Hungarian Pork Goulash

20-Minute Kung Pao Pork

20-Minute Pork and Shiitake Mushroom in White Sauce

potatoes

Easy Cheesy Pierogi Bake

Hungarian Pork Goulash

prosciutto

Caramelized Onion Pizza with Prosciutto and Goat Cheese

Roasted Brussels Sprouts with Cranberries and Prosciutto

pudding

Spiked French Toast Bread Pudding

Q

quinoa

Swiss Chard with Chickpeas Quinoa

Turkey Quinoa Pilaf with Wild Mushrooms

Very Berry Oatmeal and Quinoa Breakfast

R

Raisins and Cheese, Apple Broccoli Salad with

rice

Chicken and Shrimp Paella

15-Minute Vegetable Fried Rice

Indian-Style Rice Pilaf with Chickpeas

Quick and Easy Asparagus and Chicken Rice Pilaf

Quick and Easy White Wine and Mushroom Risotto

Sausage, Mushrooms and Spinach Rice

risotto

Parmesan Orzo Risotto with Peas

Quick and Easy White Wine and Mushroom Risotto

S

salads

Apple Broccoli Salad with Raisins and Cheese

Chopped Thai Chicken Salad with Spicy Peanut Dressing

Mediterranean Zoodle Salad

Pears, Kale and Goat Cheese Salad

Roasted Chicken and Fig Salad

Shaved Brussels Sprout Salad with Cranberries and Pecorino Romano Cheese

Smoked Salmon, Cantaloupe and Arugula Salad

Super Southwestern Chicken and Tomatillo Salad

salmon

Honey Mustard Salmon with Roasted Broccoli

Pistachio-Crusted Salmon with Roasted Vegetables

Smoked Salmon, Cantaloupe and Arugula Salad

saucepan meals

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

Indian-Style Rice Pilaf with Chickpeas

Jacked-Up Chicken Scampi with Linguine

Panfried Tilapia in Thai Coconut Sauce

Panfried Tilapia with Lemon Butter Sauce

Pan-Seared Chicken with Creamy Garlicky Wine Sauce

Pan-Seared Scallops with Butter and White Wine Sauce

Parmesan Orzo Risotto with Peas

Quick and Easy White Wine and Mushroom Risotto

Spicy Shrimp and Chicken Gumbo

20-Minute Pork and Shiitake Mushroom in White Sauce

Very Berry Oatmeal and Quinoa Breakfast

sausage

The Big Easy Pizza Pie

Easy Italian Sausage and Bean Soup

Quick Chicken and Sausage Stew

Sausage, Mushrooms and Spinach Rice

Sausage and Chicken Penne Jambalaya

Spicy Shrimp and Chicken Gumbo

scallops

Pan-Seared Scallops with Butter and White Wine Sauce

scampi dish

Jacked-Up Chicken Scampi with Linguine

Shakshuka, Lazy Man’s Spicy and Cheesy

shellfish. See also fish; shrimp

Guinness Crab Cheddar Soup

Pan-Seared Scallops with Butter and White Wine Sauce

shrimp

The Big Easy Pizza Pie

Chicken and Shrimp Paella

15-Minute Creole Shrimp Bake

15-Minute Garlicky Hoisin Shrimp with Mushrooms and Asparagus

Spicy Shrimp and Chicken Gumbo

side dishes

Easy Cheesy Cauliflower and Broccoli Bake

11-Minute Easy Ginger and Garlic Broccolini

Garlic Parmesan Baked Tomatoes and Zucchini

Parmesan Orzo Risotto with Peas

Roasted Brussels Sprouts with Cranberries and Prosciutto

Roasted Parmesan Butternut Squash and Peppers

Swiss Chard with Chickpeas Quinoa

skillet meals

Adobo Pork Chops

Chicken and Shrimp Paella

Chicken Thigh Osso Buco

Cinnamon Spice and Everything Nice Apple Crisp

Creamy Herb and Mustard Pork Chops

Easy Apple, Bacon and Cheddar Skillet Frittata

11-Minute Easy Ginger and Garlic Broccolini

15-Minute Veal Piccata and Asparagus

Lazy Man’s Spicy and Cheesy Shakshuka

Quick Pizza Tortellini Bake

Sausage and Chicken Penne Jambalaya

Savory Mushroom and Asiago Cheese Turkey

Sun-Dried Tomato and Cheese Corn Bread

Slaw, Simple 5-Ingredient Cabbage

soups

Easy Italian Sausage and Bean Soup

Fiesta Chicken Tortilla Soup

Guinness Crab Cheddar Soup

No-Fuss Beer Cheddar Soup

Zippy Pasta e Fagioli

Southwestern-style meals

Santa Fe Chicken Tortilla Casserole

Super Southwestern Chicken and Tomatillo Salad

spaghetti

Easy Basil and Arugula Pesto Spaghetti alla Carbonara

spinach

Sausage, Mushrooms and Spinach Rice

squash. See also zucchini

Roasted Parmesan Butternut Squash and Peppers

Sriracha sauce Dynamite Stovetop Hamburger

Lazy Man’s Spicy and Cheesy Shakshuka

Panfried Tilapia in Thai Coconut Sauce

Sriracha Chicken Zoodle Lo Mein

20-Minute Kung Pao Pork

Stew, Quick Chicken and Sausage

stir-fries. See wok meals

Strawberry Chicken Pizza with Balsamic Reduction

Swiss Chard with Chickpeas Quinoa

T

tilapia

Panfried Tilapia in Thai Coconut Sauce

Panfried Tilapia with Lemon Butter Sauce

Tomatillo Salad, Super Southwestern Chicken and

tomatoes

Garlic Parmesan Baked Tomatoes and Zucchini

Pistachio-Crusted Salmon with Roasted Vegetables

Sun-Dried Tomato and Cheese Corn Bread

Tortellini Bake, Quick Pizza

tortillas or tortilla chips

Fiesta Chicken Tortilla Soup

Quick and Easy Green Chile Chicken Enchilada Casserole

Santa Fe Chicken Tortilla Casserole

turkey

Savory Mushroom and Asiago Cheese Turkey

Turkey Quinoa Pilaf with Wild Mushrooms

U

Udon Noodle Stir-Fry, Beef and

Broccoli

V

Veal Piccata and Asparagus, 15-Minute

vegetables. See also specific vegetables

Beef and Veggie Chow Mein

15-Minute Vegetable Fried Rice

Pistachio-Crusted Salmon with Roasted Vegetables

W

wine

Pan-Seared Chicken with Creamy Garlicky Wine Sauce

Pan-Seared Scallops with Butter and White Wine Sauce

Quick and Easy White Wine and Mushroom Risotto

wok meals

Beef and Broccoli Udon Noodle Stir-Fry

Beef and Veggie Chow Mein

Fast-Fix Pineapple Chicken

15-Minute Garlicky Hoisin Shrimp with Mushrooms and Asparagus

15-Minute Vegetable Fried Rice

Real McCoy Kung Pao Chicken

Red Pepper and Green Beans Flank Steak Stir-Fry

Sriracha Chicken Zoodle Lo Mein

30-Minute Skinny Cashew Chicken

Tossed Asparagus, Mushrooms and Steak in Black Bean Sauce

20-Minute Kung Pao Pork

Z

zoodles

Mediterranean Zoodle Salad

Sriracha Chicken Zoodle Lo Mein

zucchini

Garlic Parmesan Baked Tomatoes and Zucchini

Mediterranean Zoodle Salad

Rotisserie Chicken and Orzo Bake

Sriracha Chicken Zoodle Lo Mein

ABOUT THE AUTHOR

Joanna Cismaru is a full-time recipe developer, blogger and photographer for her popular food blog Jo Cooks. Before blogging she worked in the IT world for over fifteen years in high-stress jobs. She started blogging as an escape and through this process she discovered her love for cooking. Although she always enjoyed cooking and helping her mom in the kitchen, she never really did a lot of cooking at home, but she was secretly dreaming about making extravagant and fancy meals.

Throughout the development of her blog Joanna shared many of her family’s recipes while discovering her passion for cooking and baking. Because she was still working full-time at her day job, Joanna was always looking for simple and quick meals, while still maintaining delicious flavors. She let go of her fears and experimented in her kitchen day in and day out, and in no time at all her passion had developed into a full-time career of living her dream.

Joanna is a great example of the truism that if you are passionate enough about something and you continue at it no matter what, your dreams will come true.

She and her husband, Remo, live in Calgary, Alberta, Canada. Joanna’s blog can be found online at www.jocooks.com.

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Title Page

Copyright Notice

INTRODUCTION

ONE BAKING PAN

ONE SAUCEPAN

ONE SKILLET

ONE CASSEROLE DISH

ONE BOWL

ONE DUTCH OVEN

ONE WOK

ACKNOWLEDGMENTS

INDEX

ABOUT THE AUTHOR

Copyright

Copyright © 2016 Joanna Cismaru

First published in 2016 by

Page Street Publishing Co.

27 Congress Street, Suite 103

Salem, MA 01970

www.pagestreetpublishing.com

All rights reserved. No part of this book may be reproduced or used, in any form or by any means, electronic or mechanical, without prior permission in writing from the publisher.

eISBN: 978-1-62414-255-0

Our eBooks may be purchased in bulk for promotional, educational, or business use. Please contact the Macmillan Corporate and Premium Sales Department at 1-800-221-7945, ext. 5442, or by e-mail at MacmillanSpecialMarkets@macmillan.com.

Library of Congress Control Number: 2015957724

Cover design by Page Street Publishing Co.

Photography by Joanna Cismaru

Table of Contents

Title Page

Copyright Notice

INTRODUCTION

ONE BAKING PAN

ONE SAUCEPAN

ONE SKILLET

ONE CASSEROLE DISH

ONE BOWL

ONE DUTCH OVEN

ONE WOK

ACKNOWLEDGMENTS

INDEX

ABOUT THE AUTHOR

Newsletter Sign-up

Table of Contents

Copyright