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Best Chocolate Brownies
How to Grill Juicy Boneless Skinless Chicken Breasts
When it comes to grilling, chicken breasts can be problematic, especially boneless, skinless chicken breasts. The meat itself is lean, and without the bones to insulate it or skin to protect it, that naked chicken breast on the grill has a tendency to easily overcook and dry out.
So, what to do?
One method is to marinate chicken cutlets, or chicken breasts pounded to an even thickness, and quickly grill them on high heat. We use this method for our cilantro lime chicken and it works fine.
Another way, which doesn’t require you to change the shape of the chicken breasts,
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How to Grill Juicy Boneless Skinless Chicken Breasts
Grilled Pork Tenderloin with Orange Marmalade Glaze
Pineapple Salsa with Jicama
Pssst… you know what? You don’t have to have chiles to make salsa.
No kidding! You can still have a tangy, spicy salsa with this one ingredient—
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Pineapple Salsa with Jicama
Strawberry Guacamole
Here’s an easy way to up your guacamole game—toss some chopped fresh strawberries in it!
I first got the idea of adding fruit to guacamole years ago at a cooking class with Diana Kennedy, the doyen of Mexican cooking, who made for us a guacamole with chopped peaches and pomegranate seeds.
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Strawberry Guacamole
Grilled Sweet Potatoes
Grilled Sweet Potatoes
Have you ever tried grilling sweet potatoes? It’s quick and easy. You just peel the sweet potatoes, slice them into 1/4-inch slices, paint them with olive oil, sprinkle on some salt, and place on a hot grill.
To serve, you want to slather them with some sort of vinaigrette—olive oil to keep them from tasting too dry, and an acid like lime juice or lemon juice to balance the sweetness of the sweet potatoes.
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Easy Swiss Chard
Easy Swiss Chard
Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.
In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.
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Easy Swiss Chard
Looking for an easy way to get more greens in your diet? Try this simple sautéed Swiss chard recipe.
In the spectrum of greens, Swiss chard lies between spinach and kale—not as tender as spinach, not as tough as kale. But like spinach, you can easily sauté it in some olive oil in just a few minutes.
Paprika Chicken with Chickpeas
Grilled Asparagus
Mmm. Asparagus. You can steam them, boil them, roast them, but I don’t think anything beats the flavor of asparagus that are simply grilled.
The smoky flavor, the char marks. Tender, but still with a little crunch. Seriously good! I could (and have) eat them like French fries.
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Grilled Asparagus
Pasta with Tuna and Arugula
Strawberry Rhubarb Cobbler
Banana Nut Muffins
Bowtie Pasta with Peas, Prosciutto, and Arugula
Lemon Meringue Pie
Carne Asada
Carne Asada
Carrrrrrne asada! Do you remember that Superbowl ad with the two lions? For months after that aired I couldn’t say “carne” without rolling the rrrrrrs.
Clever of whatever ad agency came up with that campaign to feature two king carnivores talking about carne asada, which translates literally as “beef grilled”.
Carne asada is the thinly sliced, grilled beef served so often in tacos and burritos. You can also serve it straight up, with rice and beans on the side.
Kimchi Avocado Quesadilla
What’s your go-to 15-minute make-it-from-what’s-in-the-fridge recipe? Mine is a quesadilla. Any kind of quesadilla. You’ll always find tortillas and cheese in my fridge. It’s my PB&J.
The great thing about quesadillas? They’re so easy to dress up! Whether it’s with chicken and apples, mushrooms, green chiles, or in this case, kimchi—spicy Korean pickled cabbage.
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Kimchi Avocado Quesadilla
Big news! Simply Recipes joins Fexy Media (and what this means for you)
Mint Ricotta Stuffed Shells
Dutch Baby
One Pot Chicken and Orzo
Skillet Shrimp and Asparagus
Ham Salad
Asparagus Artichoke Breakfast Casserole
Glazed Baked Ham
Cauliflower Gratin
How to transform the simplest of vegetables into a creamy cheesy rock star side dish? Cook it into a gratin.
I love cauliflower. I love it raw as a crunchy healthy snack. I love it roasted with crispy browned edges. I love it in a cheddary soup. Or puréed into fake mashed potatoes. Cauliflower has to be one of the world’s most adaptable and dress-up-able vegetables.
No where is cauliflower’s haute capabilities more clear than in a gratin. Honestly it’s hard to go wrong given that we are smothering lightly steamed cauliflower in a cheesy Gruyere and leek béchamel, and baking it topped with butter toasted fresh breadcrumbs.
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Cauliflower Gratin
Scalloped Potatoes with Caramelized Onions and Gruyere
One of the most requested dishes at our holiday table, for either the Christmas holidays or Easter, is this scalloped potatoes gratin with caramelized onions and Gruyere.
For this recipe I wanted a somewhat “lighter” version of the classic, so we skip the cream and bacon that you would normally find in a more traditional scalloped potatoes dish, and instead flavor the potatoes with darkly caramelized onions, nutty Gruyere cheese, some Parmesan, and sprinkling of rosemary.
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Scalloped Potatoes with Caramelized Onions and Gruyere
Baked Stuffed Artichokes
Hello fellow artichoke lovers. Have you ever had stuffed artichokes? If you are making artichokes for company and want to make an impression, try stuffing and baking them.
Seriously the best way to eat artichokes ever. I don’t say this lightly. They are really, truly good.
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Baked Stuffed Artichokes
Corned Beef Hash
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AHMED HASSAN MOHAMMED
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