These recipes are easy but very, very good!
Easy Skillet Penne and Sausage Supper
Italian pork sausage can be used here, however, you may need to spoon off some of the fat before adding the pasta. When you are adding the spinach, it may seem like a lot at first, but it wilts down substantially. Be sure to use at least a 12-inch wide skillet here-- this recipe fills it nearly to the rim. This recipe was published in America's Test Kitchen's Family Cookbook.
Serves 4 to 6
1 tablespoon olive oil
1 onion , chopped fine
table salt
3 cloves garlic , minced or pressed through garlic press
1 pound hot or sweet Italian turkey sausage
1/2 cup oil-packed sun-dried tomatoes , rinsed and chopped fine
1/2 pound penne pasta (2 1/2 cups), see Note below
2 cups low-sodium chicken broth
1 cup milk
1 ounce grated Parmesan cheese (1/2 cup)
6 ounces baby spinach
ground black pepper
1. Heat the oil in 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt, and cook until softened, about 5 minutes. Stir in the garlic, sausage, and tomatoes and cook, breaking up the meat with a wooden spoon, until no longer pink, about 4 minutes.
2. Sprinkle the penne evenly over the sausage. Pour the broth and milk over the pasta. Bring to a simmer, then reduce the heat to medium-low and cover. Cook, stirring occasionally, until the pasta is tender, about 10 minutes.
3. Stir in the spinach a handful at a time, and cook until wilted, about 2 minutes. Stir in the Parmesan. Season with salt and pepper to taste.
Cooking Pasta Without Water?
We’ve found that you don’t always have to cook pasta in a pot of boiling water. Small amounts of pasta, half a pound or less, cook very well in a covered skillet with a brothy or watered down sauce. The beauty of this technique is not only one less pot and colander to wash, but the skillet makes it easy to include sautéed meat and vegetables for a real meal. If you don’t have a lid that fits the skillet, simply lay a sheet of foil over the skillet and crimp at the edges to seal.
Easy Roast Chicken
A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side.
Serves 4
1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels
2 tablespoons unsalted butter , melted
Table salt and ground black pepper
vegetable oil for brushing v-rack
1. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.
2. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.
Easy Pork Chops
In this recipe, “natural” pork chops -- not “enhanced” -- work best; the liquid injected into enhanced pork inhibits browning. Electric burners are slower to heat than gas burners, so, if using one, begin heating the burner before seasoning the chops. When cooking the first side of the chops, use color as an indicator of when to flip them; to determine doneness, use an instant-read thermometer -- do not go solely by cooking times. Serve these simple pork chops with chutney or applesauce.
Serves 4
4 bone-in pork rib chops or center-cut chops, about 7 ounces each and 1/2 to 3/4 inch thick, patted dry with paper towels, and cut two slits about 2 inches apart through fat and connective tissue (keeps the meet from curling).
1 teaspoon vegetable oil
Table salt and ground black pepper
1/2 teaspoon granulated sugar
1. If using electric stove, turn burner to medium heat. Rub both sides of each chop with 1/8 teaspoon oil and sprinkle with salt and pepper. Sprinkle one side of each chop evenly with 1/8 teaspoon sugar, avoiding the bone.
2. Place chops, sugared-side down, in 12-inch nonstick skillet (see illustration 2). Using hands, press meat of each chop into pan. Set skillet with chops over medium heat; cook until lightly browned, 4 to 9 minutes. (Chops should be sizziling after 2 minutes, if not, see note below, "Do You Hear What I Hear?") Using tongs, flip chops, positioning them in same manner. Cover skillet, reduce heat to low, and cook until center of each chop registers 140 degrees on instant-read thermometer, 3 to 6 minutes (by picking chop up with tong and inserting instant read thermometer into the side to the center); chops will barely brown on second side. Transfer chops to platter, tent with foil, and let rest 5 minutes; do not discard liquid in skillet.
3. Add any juices accumulated on platter to skillet. Set skillet over high heat and simmer vigorously until reduced to about 3 tablespoons, 30 seconds to 90 seconds; adjust seasonings with salt and pepper to taste. Off heat, return pork chops to skillet, turning chops to coat with reduced juices. Serve chops immediately, browned-side up, pouring any remaining juices over.
4. Do You Hear What I Hear? If you don't hear a gentle sizzle after the pork chops have been cooking for two minutes over medium heat,your stovetop is running at a low heat output. Raise the meat to medium-high to cook the pork chops uncovered (as directed in the recipe). Then reduce the heat to medium-low instead of low, cover the pork chops, and continue as directed.
Easy Jerk Chicken
If you are averse to spicy foods, remove the seeds and ribs before processing the chiles. If you cannot find habaneros, substitute 4 to 6 jalapeño chiles. This recipe can easily be doubled, but, depending on the size of your cooking grate, you may have to grill the chicken in two batches.
Serves 4
1 bunch scallions , chopped
3 cloves garlic , peeled
2 teaspoons ground allspice
1 tablespoon dried thyme
2 teaspoons table salt
2 tablespoons molasses
2 - 3 habanero chiles , stemmed
1/4 cup vegetable oil
3 pounds bone-in, skin-on chicken thighs , legs, or breasts
1 lime , cut into wedges
1. Puree scallions, garlic, allspice, thyme, salt, molasses, chiles, and oil in food processor or blender until almost smooth, scraping down sides if necessary. Wearing latex gloves and working with one piece of chicken at a time, slide fingers between skin and meat to loosen skin, then rub 1 tablespoon spice mixture under skin of each piece and transfer chicken to gallon-sized zipper-lock bag. Pour remaining spice mixture over chicken, seal bag, and turn bag so that chicken pieces are covered with mixture. Refrigerate for at least 2 hours or up to 36 hours.
2. Light charcoal grill. When coals are covered with thin layer of gray ash, stack them 2 to 3 briquettes high on one side of grill and in single layer on other side. Set cooking grate in place, cover grill, and let heat 5 minutes. (If using gas grill, preheat grill, covered, with all burners on high; once grill is hot, leave one burner on high and turn other burners to low. In step 3, cook chicken covered.)
3. Remove chicken from bag and arrange skin side down over hot part of grill. Cook chicken until well browned on both sides, 3 to 5 minutes per side. Transfer chicken to cooler part of grill and continue to cook, turning occasionally, until very dark and fully cooked, 15 to 22 minutes. Serve with lime wedges.
Easy Tortilla Casserole
You can find crisp tostada shells alongside other Mexican ingredients at many supermarkets. Sturdy corn tortillas chips make a fine alternative.
Serves 4
1 (28-ounce) can diced tomatoes , drained
1 small onion , chopped coarse
2 cloves garlic , peeled
2 chipotle chiles (canned)
2 tablespoons vegetable oil
2 cups shredded rotisserie chicken
3/4 cup low-sodium chicken broth
1/4 cup chopped fresh cilantro leaves
Table salt and ground black pepper
15 (5-inch) corn tostadas or 8 cups corn tortilla chips, broken into 2-inch pieces
1 1/2 cups shredded Monterey Jack cheese
1 cup sour cream , for serving
1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 2-quart casserole dish. Puree tomatoes, onion, garlic, and chiles in blender until smooth, about 1 minute.
2. Heat oil in medium saucepan over medium heat until shimmering. Add tomato sauce, bring to simmer, and cook until slightly thickened, 5 to 7 minutes. Add chicken, broth, and cilantro and season with salt and pepper to taste.
3. Place half of chips in prepared dish; top with half of sauce and chicken mixture and half of cheese. Repeat with second layer. Using fingers, expose several chips on top layer so they can crisp in oven. Bake until bubbly and cheese begins to brown, 12 to 15 minutes. Serve with sour cream.
Easy Chicken Calzones
Although homemade pizza dough is a snap to make, store-bought pizza dough works fine here and makes this a perfect recipe for a busy school night. You will need two 16-ounce bags of fresh, store-bought dough (or two 12-ounce pop-up canisters). If you like you can serve this with a simple tomato sauce.
Serves 4
2 (10-ounce) packages frozen broccoli spears , thawed and chopped medium
1 pound whole-milk mozzarella cheese or part-skim, shredded (4 cups)
2 cups medium-chopped cooked chicken (1 pound)
1/2 cup pesto , homemade or store-bought
Table salt and ground black pepper
Flour for the counter
2 pounds pizza dough (see note above)
1 tablespoon extra virgin olive oil , plus extra for oiling the baking sheet
Coarse salt or kosher salt (optional)
1. Adjust an oven rack to the middle position and heat the oven to 450 degrees. Pat the broccoli dry, then toss with the mozzarella, chicken, and pesto. Season with salt and pepper to taste.
2. On a lightly floured counter, roll out half the dough to a 12-inch round, about 1/4 inch thick. Following the photo, mound half of the filling onto one side of the dough, leaving a 1-inch border along the edges. Brush the edges of the dough with water. Fold the other half of the dough over the filling and press the edges to seal. Repeat with the remaining dough and filling.
3. Transfer the calzones to an oiled baking sheet. Use a sharp knife or kitchen shears to cut 5 slits diagonally across the top of each calzone. Brush the oil over the tops and sprinkle with coarse salt (if using). Bake until golden, about 15 minutes.