Cooking Method: Broiling
Miso Mayo Blistered Green Beans
These Miso Mayo Blistered Green Beans are so good and easy to make. I actually made these in an air fryer at 375° F for about 8 - 10 minutes, shaking it periodically. The recipe says to broil them in the oven. I also just stirred the miso mayo mixture instead of heating on the stove. You can serve them alongside your favorite Asian main course, chicken, pork, steak, etc. Trader Joe's has Miso paste in a convenient resealable pouch.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 4 Servings
Gochujang-Glazed Salmon with Garlic Spinach
Gochujang, a Korean red chile paste, gives this salmon a nice kick of heat, while the honey balances it out with a touch of sweetness. The garlic spinach makes a delicious, silky, garlicky bed to serve the salmon.
By - Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Rosemary Salmon with Mustard-Maple Glaze
This easy Rosemary Salmon with Mustard-Maple Glaze has six ingredients and is great for a busy weeknight. It has loads of flavor. Salmon is rich in omega-3 fatty acids and a great source of protein.
- Yields: 4 Servings
Sloppy Ottos
Anyone that knows me well, knows that I make the best sloppy joes ever. It's a fact. I have been cooking lunch at a school since 2004 and I made sloppy joes on the first day. I feel like I "hooked" them! Though over the years, many kids are dubious. They don't like the fact that there are little green bits (green peppers) in them. I wised up and cut them up VERY small. Anyway, this is going way off on a tangent! I saw this recipe for Sloppy Ottos, which is a different version. It involves sausage and sauerkraut and the pretzel bun, which is the new thing. I have to say, they were really good and my Dad approved.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 8 Servings
Cheesy Portobello Chicken Cutlets with Broccoli
This Cheesy Portobello Chicken Cutlets with Broccoli is all done in one pan. It's topped with Gruyère and finished in the oven. You can also substitute Jarlsberg or Emmentaler cheese. The portobello mushrooms have a firm texture add an earthy flavor to the dish.
- Prep: 15 mins
- Cook: 30 mins
- Yields: 4 Servings
Crispy Gnocchi with Burst Tomatoes & Mozzarella
This Crispy Gnocchi with Burst Tomatoes & Mozzarella is easy and insanely good. The recipe can easily be cut in half. Yum, yum, yum...!
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Margherita Pizza Beans
I love this recipe for Margherita Pizza Beans. If you have lots of tomatoes from your garden, this is a great way to use them. It's basically an Italian "beans on toast". Serve it with a fresh green salad and you have a meal your family will be asking you to make again.
- Prep: 15 mins
- Cook: 25 mins
- Yields: 4 Servings
Indian-Spiced Salmon
This Indian-Spiced Salmon roasts in the oven on a bed of onions. The aromatic spice mixture pairs perfectly with the richness of the salmon.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Salisbury Steak with Mushrooms and Madeira
I made this Salisbury Steak with Mushrooms and Madeira for a client. The term "Salisbury steak" has been in use in the United States since 1897. The dish is named after an American physician, James H. Salisbury (1823–1905). The dish is typically served with gravy and mashed potatoes or pasta. Salisbury believed that diet was the main factor governing your health, so he created a special diet for his patients suffering from anemia, colitis, gout, rheumatism, arteriosclerosis, tuberculosis, and asthma. It was one of the earliest American "fad" diets. Who knew?!
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Artichoke Melts
Here's a different idea for lunch. We tend to have a lot of grilled cheese sandwiches, and that gets rather boring. So to change it up, try these Artichoke Melts. I always have cans of artichoke hearts in the pantry. It has slices of hard-boiled eggs on the bottom and is topped with a mixture of artichoke hearts, cheddar cheese, Dijon mustard, mayo, garlic powder, and some dill before going under the broiler until it's golden brown. Yum!
- Prep: 10 mins
- Cook: 5 mins
- Yields: 2 Servings
