Cooking Method: Sautéing
Egg Roll in a Bowl
My friend Kay suggested this old Weight Watcher's recipe for Egg Roll in a Bowl. I made it yesterday for lunch and we loved it. This recipe is a great way to get a healthy and delicious meal on the table quickly. The Asian flavors enhance the dish, which is packed with protein and vegetables. You can also add extra veggies like thinly sliced red bell peppers, and mushrooms to the mix.
By - Prep: 5 mins
- Cook: 15 mins
- Yields: 4 Servings
Artichoke, Garlic, and Leek Pasta
It can't get any simpler than this Artichoke, Garlic, and Leek Pasta. I always have cans of artichoke hearts on hand which makes it great for a busy workweek meal. It takes about 10 minutes to throw this together. You can also personalize it, by adding sun-dried tomatoes, capers, etc...
- Prep: 5 mins
- Cook: 10 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.
- Prep: 15 mins
- Cook: 20 mins
- Yields: 4 Servings
Roast Beef Tenderloin with Red Wine Sauce
I made this Roast Beef Tenderloin with Red Wine Sauce for my husband’s birthday. It is a delicious and easy-to-make dish that is perfect for a special occasion. The beef is tender and juicy, and the red wine sauce is rich and flavorful. The dish is also relatively simple to prepare, making it a great option for busy cooks.
- Prep: 20 mins
- Cook: 1 hrs 40 mins
- Yields: 4 - 6 Servings
Barley and Roasted Tomato Risotto
This Barley and Roasted Tomato Risotto is a hearty and flavorful dish. The roasted tomatoes add a sweetness and acidity that pairs well with the earthy barley. The parsley adds a freshness that brightens the dish. This risotto is perfect for a vegetarian or vegan meal, and it can also be easily made gluten-free by using gluten-free barley.
- Prep: 15 mins
- Cook: 1 hrs 30 mins
- Yields: 8 Servings
Rosemary-Brined Pork Chops with Apples and Potatoes
After finishing all 3 seasons of The Lost Kitchen, I am a little obsessed with Erin French. I suppose my love for Maine also fueled the fire. I know this is a rather autumnal recipe, but I made Rosemary-Brined Pork Chops with Apples and Potatoes. By brining the meat for 24 to 36 hours, it insures these pork chops will be juicy and flavorful. This is served with sautéed apples, shallots, potatoes, and rosemary.
- Prep: 10 mins
- Cook: 45 mins
Pan-Roasted Salmon with Tomato Vinaigrette
This Pan-Roasted Salmon with Tomato Vinaigrette is a recipe from Ted Allen, from the TV show Queer Eye and host of the TV cooking competition series Chopped. This salmon is topped with a vibrant combination of
sautéed tomatoes, shallots, capers, and red wine vinegar.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Creamy Chilli, Bacon and Tomato Spaghetti
Spaghetti, four strips of bacon, a can of diced tomatoes, a bit of cream, spices, and viola, you've got a satisfying meal. This Creamy Chilli, Bacon and Tomato Spaghetti is of course topped off with parmesan cheese. These are all ingredients that I always have on hand. Made this last night when our kids came for a spontaneous dinner. We even made garlic bread out of some leftover hot dog buns! Talk about haute cuisine!
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
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.
- 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
