Cooking Method: Sautéing
Coq Au Vin Blanc
Coq au vin is a classic French dish of chicken that is braised in wine, with bacon, and mushrooms. A red Burgundy wine is typically used, though there are variations in the different regions of France, such as coq au vin jaune, coq au riesling, coq au pourpre or coq au violet, and coq au Champagne. I actually prefer it using white wine. Coq au vin is basically a chicken stew.
By - Prep: 35 mins
- Cook: 1 hrs
- Yields: 6 Servings
Ham, Potato, and Leek Soup
This Ham, Potato, and Leek Soup has few ingredients and is quick and easy to make. You can replace the cream with stock if you want it dairy free. It's similar to Vichyssoise, though this version is served hot instead of cold.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 6 Servings
Roast Beef Sliders
These roast beef sliders are delicious! Slices of roast beef, caramelized onions, and cheese are layered between sweet Hawaiian rolls, which get a savory butter sauce on. Oh, and there is also au jus to dip them in! These are great for parties. Your guests will reach for seconds before they finish their first bite!
- Prep: 15 mins
- Cook: 50 mins
- Yields: Makes 12 sliders
Salmon with Rhubarb Sauce
I somehow woke up and decided I wanted to make some sort of sauce with rhubarb for salmon. It's a ridiculous idea in February when rhubarb is not exactly available, so I ended up buying some rhubarb preserves. This Salmon with Rhubarb Sauce is a revelation. The tartness of the rhubarb preserves works well to cut through the richness of the salmon.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Gordon Ramsay’s 10-minute Turkey Pasta
Gordon Ramsay's 10-minute Turkey Pasta is obviously quick to make, though it took me slightly longer because I used dried pasta instead of fresh. It has leeks, shallots, and sage, which gives it a wonderful aromatic depth of flavor. It's then topped with buttery, sage-infused breadcrumbs.
- Prep: 5 mins
- Cook: 5 mins
- Yields: 4 Servings
Salmon Glazed with Orange, Rosemary & White Wine
This Salmon Glazed with Orange, Rosemary & White Wine is pan-fried until crispy and topped with this citrusy rosemary sauce. It's ready from start to finish in less than 20 minutes, which makes it perfect for a busy work night dinner.
- Prep: 10 mins
- Cook: 10 mins
- Yields: 4 Servings
Lighter Chicken Supreme
The term supreme, also spelled suprême, used in cooking refers to the best part of the food, which is really just a boneless, skinless chicken breast. This recipe uses reduced fat crème fraîche. If you can find it, you can use low-fat sour cream. The sauce is comforting, creamy, satisfying, and quick to make for a busy weeknight.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Stir-Fried Udon With Bacon, Parmesan & Gochujang
If three chefs, one Korean, one Japanese, and one Italian walked into a kitchen (bar)... This Stir-Fried Udon With Bacon, Parmesan & Gochujang is sort of a carbonara using Asian ingredients. I know it sounds a bit odd, but it totally works. The key to making this is to have all your ingredients prepped and ready to go because this dish is very quick to make. You should use frozen Japanese udon, which has a completely different texture than the dried version.
- Prep: 10 mins
- Cook: 15 mins
- Yields: 2 Servings
Sheetpan Layerless Lasagna
Giada De Laurentiis came up with this easy Sheetpan Layerless Lasagna. If you like crispy edges, this is it. By putting it on a sheetpan, it creates more crispiness. I love the fact that you don't have the tedious task of layering. You can make it ahead of time and refrigerate until it's time to serve - pull it out of the fridge about 30 minutes prior to baking.
- Prep: 10 mins
- Cook: 50 mins
- Yields: 6 Servings
Black-Eyed Pea Ribollita
Ribollita is a Tuscan bread soup that is traditionally made from the previous day with stale bread and leftover vegetables. I made this Black-Eyed Pea Ribollita for New Year's eve. Eating black-eyed peas is meant to bring good luck for the year, and I think we could all use some. This soup is outstanding and I will be making it again. You can use any kind of beans, like cannellini beans, which are often used in Tuscan dishes.
- Prep: 15 mins
- Cook: 35 mins
- Yields: 4 Servings
