Cooking Method: Sautéing
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.
By - 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
French Dip Sandwiches
We made these French Dip Sandwiches using leftover prime rib from Christmas dinner. There are two restaurants in Los Angeles that claim they are the originator of the French Dip Sandwich - Philippe the Original and Cole's. I have only recently had Philippe’s. My husband and family think it was nuts that I had never had one. Admittedly, I am not a big fan of beef and eat it only occasionally. This recipe is from Rachael Ray. It’s easy to make and I have to say it was very good.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Spaghetti all’Assassina (Assassin’s Spaghetti)
After watching this CNN episode of Stanley Tucci Searching for Italy, I was intrigued by this recipe, which uses an alarming amount of red pepper flakes. I happened to be rather fond of red pepper flakes and always carry some in my purse and my car. This recipe is courtesy of chef Celso Laforgia, chef and owner of Urban Bistrot in Bari, capital of Puglia in southeast Italy. He says that the two things you need are a powerful fire and a big pan that will fit the spaghetti. The trick to the dish is to burn it enough to make it crunchy, but not burn it so much that it's bitter. When the pasta makes a crackling noise, you know it's ready. If you want to make it, you should watch the episode which explains it all. By the way, we loved it.
- Prep: 5 mins
- Cook: 20 mins
- Yields: 8 Servings
Yellow Eye Bean Soup
These Yellow Eye Beans are from Rancho Gordo. They are amazing heirloom bean producers located in Napa, California. I decided to make this rustic Yellow Eye Bean Soup from The New York Times. These beans are absolutely incredible, and very creamy inside. These beans are rich, creamy, and mild and are traditionally used for New England style baked beans. There is nothing better on a cold night than to have rustic bean soup with some crusty bread.
- Prep: 20 mins
- Cook: 1 hrs 35 mins
- Yields: 6 - 8 Servings
Rigatoni with Sausage and Fennel
There is nothing more satisfying than rummaging through the fridge and finding all the ingredients for dinner. This Rigatoni with Sausage and Fennel is absolutely delicious. I know many people that do not like fennel. Fennel can be eaten raw in salads, where there is a strong anise flavor, but when it's cooked it becomes sweeter and mellower and nearly all that licorice flavor melts away.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 4 Servings
Chile Crisp Fettuccini Alfredo with Spinach
The creamy and subtly spicy Chile Crisp Fettuccini Alfredo with Spinach is outstandingly good. The chili crisp gets sizzled in butter before adding cream and parmesan cheese. Chili crisp is a condiment of oil infused with peppers, onions, and garlic, and is satisfyingly crispy, and crunchy. This recipe will be on repeat.
- Prep: 5 mins
- Cook: 25 mins
- Yields: 6 Servings
Tuscan Sausage Pasta
Tuscan Sausage Pasta is comfort food at its best, perfect for a chilly autumn night. It's a combination of pasta, Italian sausage, sun-dried tomatoes, and spinach in a rich cream sauce. It's ready in under 30 minutes.
- Yields: 6 Servings
