Beef and Beer With Yellow Potatoes

Ingredients

• 2  tablespoons  olive oil
• 4  slices bacon, cut into 1/2-inch strips
• 1  2 1/2-pound rump roast, cut into 6 equal-size pieces
• 1  tablespoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground allspice
• 1  pound  onions (about 4 medium), peeled and sliced
• 2  cloves garlic, peeled and crushed
• 2  cups  canned tomatoes
• 2  12-ounce bottles dark beer
• 2  tablespoons  light brown sugar
• 1  tablespoon  minced fresh thyme
• 1  tablespoon  minced fresh rosemary
• 4  Yukon Gold or Yellow Finn potatoes, peeled and cut into 1 1/2-inch chunks

Directions

1. Preheat oven to 350° F. Put the oil and bacon in a large casserole and cook until the bacon is crispy. Remove the bacon and set aside.
2. Season the beef with the salt, pepper, and allspice and sear in the bacon drippings and oil until nicely browned, 3 to 4 minutes per side. Remove from casserole and set aside.
3. Brown the onions and garlic in the casserole. Return the beef and bacon to the casserole. Add the tomatoes, beer, sugar, thyme, and rosemary and bring to a simmer. Cover the casserole and place on bottom rack of oven. After 10 minutes, check to make sure it's simmering; turn heat up 25° F if not. Cook until the meat is falling apart, about 2 hours. Add the potatoes and cook until tender, about 30 minutes. Serve hot.  

Skirt Steak and Potatoes With Herb Sauce

Ingredients

• 2  cups  fresh flat-leaf parsley
• 1/4  cup  fresh oregano
• 2  cloves garlic
• 1  teaspoon  red wine vinegar
• 1/2  cup  extra-virgin olive oil
• 1/4  teaspoon  cayenne pepper
• 3/4  teaspoon  kosher salt
• 1 1/2  pounds  skirt steak
• 1/2  teaspoon  black pepper
• 1 1/2  pounds  sweet potatoes, cut on the diagonal into 1/4-inch-thick slices

Directions

1. Heat grill to medium.
2. Pulse the parsley, oregano, and garlic in a food processor until roughly chopped. Add the vinegar, oil, cayenne, and ½ teaspoon salt; pulse to combine. Set aside.
3. Season the steak with the remaining salt and the pepper. Grill to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board; let rest 5 minutes before slicing.
4. Meanwhile, toss the potatoes in a large bowl with ⅓ cup of the herb sauce.
5. Place the potatoes on the grill in a single layer. Cook, turning once, until tender, about 4 minutes per side.
6. Divide the steak and potatoes among plates and serve with the remaining herb sauce on the side.

Spaghetti With Bacon Meatballs

Ingredients

• 1  small onion, very coarsely chopped
• 3  slices bacon, very coarsely chopped
• 2  cloves garlic, peeled
• 1/4  cup  fresh flat-leaf parsley leaves
• 1  pound  ground beef chuck
• 1/2  cup  grated Parmesan (2 ounces), plus more, shaved, for serving
• 3  tablespoons  bread crumbs
• 1  large egg
• kosher salt and black pepper
• 12  ounces  spaghetti (3/4 box)
• 3  cups  marinara sauce

Directions

1. Heat broiler. Bring a large pot of water to a boil for the pasta. In a food processor, combine the onion, bacon, garlic, and parsley; pulse until finely chopped, 10 to 15 times. Transfer to a medium bowl, add the beef, Parmesan, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper, and mix gently to combine.
2. Form the beef mixture into 16 meatballs (about 2 tablespoons each) and place on a foil-lined broilerproof rimmed baking sheet. Broil, turning once, until cooked through, 10 to 12 minutes.
3. Cook the pasta according to the package directions.
4. Heat the marinara sauce in a large skillet over medium heat, 2 to 3 minutes; add the meatballs and toss gently to coat. Serve over the pasta and sprinkle with the shaved Parmesan.

Steak With Roasted Parsnips, Tomatoes, and Scallions

Ingredients

• 1 1/2  pounds  parsnips, cut into 2-inch pieces, halved or quartered if thick
• 1  pint  cherry tomatoes
• 1  bunch scallions, trimmed
• 4  sprigs fresh thyme
• 1/4  cup  plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4  strip or rib-eye steaks (1/2 inch thick; about 1 1/2 pounds total)

Directions

1. Heat oven to 450° F. In a 9-by-13-inch baking dish, toss the parsnips, tomatoes, scallions, and thyme with ¼ cup of the oil; season with ¼ teaspoon each salt and pepper. Cover the dish with foil and roast until the juices are bubbling, 15 to 20 minutes. Remove the foil and continue to roast until tender, 10 to 15 minutes more.
2. Meanwhile, heat the remaining teaspoon of oil in a large skillet over medium-high heat. Season the steaks with ½ teaspoon each salt and pepper; in batches, cook to the desired doneness, 2 to 3 minutes per side for medium-rare. Let rest for at least 5 minutes before slicing. Serve with the vegetables.

Steak With Cauliflower and Crisp Bread Crumbs

Ingredients

• 1  small baguette, torn into small pieces (about 2 cups)
• 3  tablespoons  olive oil
• 2  tablespoons  roughly chopped fresh flat-leaf parsley
• 1  tablespoon  capers, roughly chopped
• 6  cloves garlic, unpeeled
• 1 1/2  pounds  strip steak
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  black pepper
• 1  head cauliflower, cut into florets

Directions

1. Heat oven to 400° F. On a rimmed baking sheet, toss the bread with 1½ tablespoons oil. Bake in an even layer until golden and crisp, 5 to 6 minutes.
2. Transfer the bread to a bowl and toss with the parsley and capers; set aside.
3. Meanwhile, heat the remaining 1½ tablespoons of oil and the garlic in a large skillet (preferably cast iron) over medium-high heat.
4. Season the steak with salt and pepper and add to the skillet, cooking until browned, 2 to 3 minutes per side. Transfer the steak and garlic to the baking sheet.
5. Place the sheet in oven and roast that steak to desired doneness, 6 to 8 minutes for medium-rare. Let rest at least 5 minutes before slicing.
6. Meanwhile, add the cauliflower and ½ cup water to the skillet and cook, covered, until it’s tender and the water has evaporated, 6 to 7 minutes. Sprinkle with the reserved crumbs and serve with the steak and garlic.

Chicken and Dumplings

Ingredients

• 1  3 1/2- to 4-pound  rotisserie chicken, meat shredded
• 1  10-ounce package  frozen mixed vegetables
• 1  10.75-ounce can  condensed cream-of-mushroom soup
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1  10-count tube  refrigerated biscuits

Directions

1. Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.

Chicken With Bulgur Pilaf

Ingredients

• 1  tablespoon  olive oil
• 4  6-ounce  boneless, skinless chicken breasts
• kosher salt and pepper
• 3  cups  low-sodium chicken broth
• 1 1/2  cups  medium-grain bulgur
• 2  cloves garlic, chopped
• 1  bunch spinach (thick stems removed), coarsely chopped
• 1/2  cup  fresh basil leaves, torn

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
3. Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.

Crispy Herbed Chicken Strips

Ingredients

• 2  cups  panko bread crumbs
• 1/4  cup  chopped fresh dill
• 8  small chicken cutlets (1½ pounds total), cut into wide strips
• kosher salt and black pepper
• 1/4  cup  all-purpose flour
• 1  large egg, beaten
• 3  tablespoons  olive oil
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  ranch dressing

Directions

1. In a shallow bowl, combine the bread crumbs and dill.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
5. Serve with the cucumber spears and ranch dressing.

Thai Chicken Stir-Fry

Ingredients

• 1  cup  long-grain white rice
• 2  tablespoons  vegetable oil
• 1  carrot, peeled, cut into thin strips
• 1  red bell pepper, thinly sliced
• 1  small onion, sliced
• 1  cup  snow peas
• 1  cup  sliced shiitake or button mushrooms
• 1  small red chili, minced
• 1  clove garlic, chopped
• 1  2- to 2 1/2-pound rotisserie chicken, meat sliced
• 1/4  cup  low-sodium soy sauce
• 1/4  cup  fresh lime juice
• 1  tablespoon  fish sauce
• 2  scallions, sliced
• 1/2  cup  cilantro leaves
• 1  lime, quartered

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.

Stuffed Chicken Breasts With Tomato Salad

Ingredients

• 1  6.5-ounce jar artichoke hearts, drained and chopped
• 2  tablespoons  grated Parmesan
• 2  tablespoons  fresh thyme leaves
• 4  6-ounce boneless, skinless chicken breasts
• 2  tablespoons  plus 1 teaspoon extra-virgin olive oil
• kosher salt and pepper
• 2  beefsteak tomatoes, cut into bite-size pieces
• 1  shallot, thinly sliced
• 1  tablespoon  red wine vinegar
• 8  baguette slices, toasted (optional)

Directions

1. Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.
3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.
4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.
6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.

"Fried" Chicken

Ingredients

• 1  3 1/2-to 4-pound chicken, cut up
• 1 1/2  cups  buttermilk
• 2  garlic cloves, minced
• 3  tablespoons  gin (optional)
• 3/4  cup  dry bread crumbs
• 1/4  cup  grated Parmesan
• 2  teaspoons  salt
• 1  teaspoon  grated lemon zest
• 1/2  teaspoon  dried thyme leaves

Directions

1. Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.
2. Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray.
3. On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.
4. Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.

Summer Pasta Bolognese

Ingredients

• 12  ounces  fettuccine (3/4 box)
• 2  tablespoons  olive oil
• 1  pound  ground turkey
• kosher salt and pepper
• 2  cloves garlic, chopped
• 1 1/2  pounds  beefsteak tomatoes (about 3), chopped
• 1/2  cup  dry white wine (such as Sauvignon Blanc)
• 1  small zucchini, coarsely grated
• 3/4  cup  fresh basil leaves, torn

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat.
3. Add the turkey, season with ¾ teaspoon salt and ½ teaspoon pepper, and cook, breaking up the turkey with a spoon, for 3 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.
6. Remove from heat and fold in the zucchini and basil. Serve over the pasta.

Chicken Sandwiches With Melted Cheese

Ingredients

• 3  tablespoons  unsalted butter, at room temperature
• 8  slices white or whole wheat bread
• 1/2  rotisserie chicken, meat shredded (2 cups)
• 4  ounces  blue cheese
• 1  Granny Smith apple, cored and thinly sliced

Directions

1. Heat oven to 350º F.
2. Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet, butter-side down.
3. Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
4. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
5. Turn and bake until crispy and golden, about 10 minutes more.
6. Cut in half and serve immediately.

Chicken With Parmesan, Garlic, and Herb Crust

Ingredients

• 1  garlic clove, peeled
• 1/4  cup  fresh flat-leaf parsley leaves
• 2  slices whole-wheat bread
• 1/4  cup  grated Parmesan (1 ounce)
• 2  tablespoons  olive oil
• 1/4  teaspoon  kosher salt
• freshly ground black pepper
• 4  skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
• 4  teaspoons  Dijon mustard

Directions

1. Heat oven to 400º F.
2. Lightly coat a medium baking dish with vegetable cooking spray.
3. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

Fake-and-Bake "Fried" Chicken

Ingredients

• 1  3 1/2- to 4-pound chicken, cut up and skin removed
• 1  cup  ranch dressing
• 2  cups  instant potato flakes

Directions

1. Heat oven to 450° F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes.
2. Arrange on the baking sheet and place in oven. Turn down oven to 350° F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

Barbecue Apricot Chicken

Ingredients

• 1  tablespoon  olive oil
• 2  cloves garlic, thinly sliced
• 1  28-ounce can diced tomatoes, drained
• 1/3  cup  apricot jam or preserves
• 1  tablespoon  balsamic vinegar
• 2 1/2  teaspoons  kosher salt
• 3/4  teaspoon  black pepper
• 1  4-pound chicken, cut into pieces

Directions

1. Heat oven to 400° F. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. 
2. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper.
3. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.

Chicken Paprikash

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into pieces
• 1 1/4  teaspoons  kosher salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  medium yellow onion, thinly sliced into rings
• 1  red bell pepper, thinly sliced
• 1  cup  low-sodium chicken broth
• 1  14.5-ounce can diced tomatoes, undrained
• 1  tablespoon  paprika
• 1  cucumber, thinly sliced (optional)
• 1  tablespoon  apple cider vinegar (optional)
• 1  cup  sour cream

Directions

1. Heat oven to 400° F.
2. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
3. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Turkey Hash With Fried Eggs

Ingredients

• 3  tablespoons  olive oil
• 3/4  pound  red potatoes, diced
• 1  onion, chopped
• 1  red bell pepper, chopped
• kosher salt and black pepper
• 1  cup  diced roasted turkey or chicken
• 1/4  cup  chopped fresh parsley
• 8  large eggs

Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the potatoes, onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
3. Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
5. Working in 2 batches, crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.

Sautéed Chicken With Sweet Potatoes and Pears

Ingredients

• 2  tablespoons  olive oil
• 4  skinless, boneless chicken-breast halves
• kosher salt and black pepper
• 1  large sweet potato, peeled and cubed (1 1/2 cups)
• 1  firm pear, peeled, cored, and cubed
• 1 1/2  tablespoons  red wine vinegar
• 1  teaspoon  Dijon mustard
• 1  tablespoon  fresh tarragon leaves, chopped

Directions

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
4. Add the pear and cook for 5 more minutes or until the potato is tender.
5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Sloppy Joes in Soft Corn Tortillas

Ingredients

• 4  white corn tortillas
• 1  pound  ground beef or ground turkey
• 1  can  can Sloppy Joe sauce (such as Hunt’s) or 1 package Sloppy Joe seasoning (such as McCormick’s, which also calls for one 6-ounce can of tomato paste and 1 1/2 cups water)
• 1  cup  shredded sharp Cheddar

Directions

1. Heat oven to 300° F. Wrap the tortillas tightly together in foil and place in oven for 5 minutes.
2. In a medium skillet, brown the meat. Add the Sloppy Joe sauce (or seasoning, tomato paste, and water, according to the label directions).
3. Place each tortilla on a plate. Spoon some Sloppy Joe mixture onto each and top with Cheddar. Fold over the tortillas and serve.

Chicken Teriyaki Meatballs With Edamame

Ingredients

• 1 1/2  cups  long-grain rice
• 1 1/4  pounds  ground chicken
• 2  scallions, chopped
• 2  tablespoons  grated fresh ginger
• 2  tablespoons  canola oil
• 1/2  pound  snow peas, halved crosswise (3 cups)
• 1  cup  frozen shelled edamame, thawed
• 1/2  cup  low-sodium soy sauce
• 2  tablespoons  brown sugar

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.