Slow Cooker Chicken Diavolo With Orzo

 

article

• Yield: 4 to 6 servings

Ingredients

• 2pounds boneless, skinless chicken thighs 
• 1(12-ounce) jar sliced roasted red peppers, drained 
• 1red, orange or yellow bell pepper, chopped
• 8garlic cloves, smashed and chopped
• 1shallot, thinly sliced
• ⅓ cup tomato paste
• ⅓ cup chopped sun-dried tomatoes (plain or packed in oil and drained)
• ⅓ cup jarred, drained sliced hot cherry peppers
• ¼ cup olive oil
• 2teaspoons kosher salt (such as Diamond Crystal)
• 1teaspoon crushed red pepper, or to taste
• Black pepper
• ¾ cup orzo
• ¼ cup heavy cream (optional) 
• Chopped fresh parsley, for garnish

Preparation

Step 1

In a 6- to 8-quart slow cooker, combine the chicken, roasted peppers, bell pepper, garlic, shallot, tomato paste, sun-dried tomatoes, cherry peppers, oil, salt, crushed red pepper and several generous grinds of black pepper. Stir well. Cook on low for 5 hours.

Step 2

Stir in the orzo and cook on low for 15 minutes more, until the orzo is plumped and just tender.

Step 3

Turn off the heat and stir in the cream, if using. Coarsely shred the chicken with two forks. Garnish with parsley to serve.

Broccoli and Potato Soup

 

Article

Other Soups

Yield:4 servings (about 8 cups)

Ingredients

• 2 tablespoons olive oil, plus more for serving
• 1 small red or yellow onion, thinly sliced
• Salt and pepper
• 1 pound baby potatoes, diced
• 2 teaspoons dried oregano
• 1 head of broccoli (about 1 ¼ pounds), rough ends trimmed, cut into bite-size pieces
• 1 quart (4 cups) low-sodium vegetable broth
• 1 cup finely grated Parmesan

Preparation

Step 1

Heat the oil in a large pot over medium-high until shimmering. Add the onion, season lightly with salt, and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the potatoes and oregano; cook, stirring occasionally, for 2 minutes. Stir in the broccoli, the broth and 2 cups of water. Season lightly with salt and pepper.

Step 2

Raise the heat to high until the liquid starts to boil. Adjust the heat to maintain a gentle boil with active, medium bubbles breaking across the surface. Cook, stirring occasionally so that nothing is sticking on the bottom, until the potatoes are soft and mashable, about 20 minutes. 

Step 3

Lower the heat to medium-low, hold the pot steady and use a potato masher, a sturdy fork or the back of a wooden spoon against the side of the pot to mash the ingredients together until your desired thickness, leaving some chunks for texture, and cook about 2 minutes more. (Keep in mind that the cheese will thicken the soup slightly.) 

Step 4

Stir in most of the cheese, reserving some for garnish. Taste and add salt if needed. Divide among bowls and top with the remaining cheese, a few grinds of pepper and a drizzle of olive oil.

Prosecco Paloma

 

https://www.instagram.com/reels/DUBMtXmkWN6/

INGREDIENTS:

2 oz tequila

2 oz grapefruit juice, freshly squeezed

1/2 oz lime juice, freshly squeezed

Prosecco

METHOD:

1. Swipe a lime wedge along the rim of your glass. Sprinkle with salt. Place glass in the freezer to set.
2. Add tequila, grapefruit juice, and lime juice to a cocktail shaker. Add ice, then shake until chilled.
3. Strain into your prepped glass filled with fresh ice.
4. Top with prosecco and garnish with a grapefruit slice.

Peanut Chili Oil Noodles

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Article

Ingredients

• 2 serving shand-cut thick noodles or any noodles you like
• 2 serving speanut butter
• chili flakes
• 1 cup fresh green onion sliced
• 2 servings sesame seeds
• 1 cloves garlic cloves minced
• 2 servings chili oil crisp
• 2 servings rice vinegar
• 2 servings dark soy sauce
• 2 servings neutral oil - I use avocado
• reserved pasta water
• sliced green onion for garnish

Calories 760.3kcal Per Serving

1. Boil your noodles in salted water and take them out about 30 seconds early so they can finish soaking up the sauce later. Save a bit of pasta water (!!) then rinse the noodles so they don’t fuse together like overexcited besties at a reunion.
2. In a cold pan, toss in peanut butter, chili flakes, green onion, sesame seeds, garlic, one tablespoon of chili crisp, rice vinegar, and dark soy sauce. No heat yet… we’re building flavor first.
3. Heat one third cup of neutral oil until it’s dangerously hot… like “step back and pray for your eyebrows” hot. Carefully pour it over the cold ingredients and listen to that ASMR sizzle. Give it all a good stir.
4. Add your noodles and toss until they’re completely coated and glossy. If you want that restaurant-level silkiness, turn the heat to medium low and mix in a splash of your saved noodle water.
5. Kill the heat, hit it with extra green onion, a spoon of chili crisp, and a squeeze of lime if you’re in your main character era.

Tomato Grains and Greens

 

Article

Yield: 4 to 6 servings

Ingredients

• 1 (7- to 10-ounce) jar sun-dried tomatoes packed in oil
• 1 medium yellow onion, finely chopped
• 1½ cups pearl barley
• Salt and pepper
• 1 (15- to 16-ounce) can white beans (such as cannellini or navy beans), drained and rinsed
• 5 ounces baby spinach (about 5 packed cups)

Preparation

Step 1

Strain the sun-dried tomatoes, collecting the oil in a liquid measuring cup. Thinly slice the tomatoes.

Step 2

Heat ¼ cup of the collected oil (if you don’t have enough, add olive oil) in a large pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the barley and cook, stirring occasionally, until the grains smell lightly toasted, 1 to 2 minutes.

Step 3

Pour 6 cups of water into the pot. Add the sun-dried tomatoes and season with salt and pepper. Cover and bring to a boil over high heat. 

Step 4

Uncover, reduce the heat to medium and simmer, stirring occasionally, until almost all of the liquid has been absorbed and the barley is al dente, 30 to 35 minutes. 

Step 5

Reduce the heat to low and stir in the beans. Stir in the spinach, a handful or two at a time, until wilted. Taste and season with additional salt and pepper as needed.

Pasta e Patate (Pasta and Potatoes)

 

Article

Servings:v4 – 6 servings

Ingredients

• 3.5 oz (100g) Guanciale, (can also use good quality pancetta)
• 1 large carrot
• 1 large celery stalk
• 1 large onion
• 1.3 lbs (600g) starchy potatoes, peeled and cut into medium cubes (4 Medium pototoes)
• 1 sprig rosemary
• 1 Parmigiano Reggiano rind
• 1 tablespoon tomato paste
• 7 oz (200g) pasta mista, (mixed small shapes)
• 3.5 cups (800ml) water
• Salt and pepper

Instructions 

1. Cut the tough rind (skin) off of the guanciale and trim off any black seasoning. Cut into strips and set aside. Finely chop the carrot, celery and onion.
2. Add the guanciale to a large pot on a medium-low heat and saute until lightly golden. Add the finely chopped soffritto (carrot, celery and onion) and stir to combine in the guanciale fat. Saute the veg until soft and translucent (5-10 minutes).
3. Add the potatoes, rosemary, parmesan rind, tomato paste and a good pinch of salt and pepper. Stir to combine then add 600ml (2.5 cups) of water. Stir and bring to a simmer then turn down the heat to low and cover. Simmer the potatoes for 30 minutes.
4. After 30 minutes uncover the pot and add the pasta with another 200ml (1 cup) of water. Stir and bring to a simmer, cook until the largest pieces of pasta are al dente. Make sure to stir the pot occasionally as the pasta can stick to the bottom.
5. Serve in bowl with more black pepper.

Notes

• Cooking the guanciale – don’t cook the guanciale on a high heat or it’ll burn quickly and turn bitter. You want it to have a slight golden brown colour and for the fat to melt.
• Consistency – Pasta e Patate is the cross between a saucy pasta dish and a soup (although doesn’t quite fit into either category). As both the pasta and potatoes absorb a lot of liquid and release starch the sauce or broth will become very thick. You can adjust this to your liking by adding more water.
• Season well – Guanciale and pancetta can be heavily seasoned (some more than others) so I recommend adding a pinch of salt and then adjusting the seasoning at the end to taste.
• Leftovers – leftovers will keep well in the fridge for up to 2 days and can be reheated on the stove with an added splash of water to loosen. You can also bake leftovers and top it with mozzarella.
• Note on cups – just in case anyone spots this 200ml (1 cup) of water is not an error. I tested this recipe using 800ml water total so have divided the cups where it makes sense. Technically you will add around 30ml extra water using cups but this will not effect the recipe.

 

Helpful Info for All Recipes

• I always use extra virgin olive oil in all of my recipes unless stated otherwise
• When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
• All vegetables are medium sized unless stated otherwise
• All recipes are tested and developed using a fan (convection) oven
• Find out more about how nutrition is calculated.
• Check out our must have Italian Pantry Staples.
• You can also find all our Essential Kitchen Tools for Italian Cooking.

Nutrition

Calories: 503kcal | Carbohydrates: 69g | Protein: 13g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Cholesterol: 27mg | Sodium: 293mg | Potassium: 926mg | Fiber: 6g | Sugar: 6g | Vitamin A: 3144IU | Vitamin C: 34mg | Calcium: 57mg | Iron: 2mg

Italian Penicillin Soup

 

Article

Original recipe (1X) yields 6 servings

Ingredients

• 8 cups lower-sodium chicken broth
• 2 cups chopped sweet onion
• 1 1/2 cups peeled and coarsely chopped carrots
• 2 celery ribs, coarsely chopped
• 6 garlic cloves, smashed and peeled
• 3/4 teaspoon kosher salt
• 4 thyme sprigs
• 2 fresh bay leaves
• 1 (2 ounce) Parmigiano-Reggiano cheese rind, plus grated cheese for garnish
• 4 ounces uncooked pastina pasta
• 2 cups shredded rotisserie chicken
• fresh flat-leaf parsley leaves, for garnish

Directions

1. Gather all ingredients.
2. Bring broth, onion, carrots, celery, garlic, and salt to a boil in a large saucepan or small Dutch oven over high. Reduce heat to medium-low, and simmer until vegetables are softened, about 10 minutes. Using a slotted spoon, transfer vegetables and 1 cup of broth to a blender.
3. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 30 seconds. Stir blended carrot mixture back into soup.
4. Add thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind. Bring to a boil over medium-high. Add pasta, reduce heat to medium-low, and simmer, stirring occasionally, until pasta is tender, 18 to 20 minutes, adding shredded chicken in the last 3 minutes of cooking.
5. Remove from heat. Remove and discard thyme sprigs, bay leaves, and Parmigiano-Reggiano cheese rind.
6. Serve immediately; garnish with parsley and grated Parmigiano-Reggiano.

Spanish Margarita 43

 

Article

Ingredients

• 35 ml Licor 43 Original (1 part / 1⅓oz)
• 40 ml tequila (1 part / 1⅓oz)
• Juice from half a lime
• Dash of orange bitters (optional)
• Ice cubes
• Garnishing: Slice of lime and sprig of fresh mint

Method

1. Shake the Licor 43 Original, tequila, lime juice, orange bitters and ice cubes in a cocktail shaker.
2. Pour the mixture through a sieve into your glass.
3. Garnish with a slice of lime and some fresh mint.

Slow-Cooker Butter Chicken

 

Article

Yield: 4 to 6 servings

Ingredients

• 3tablespoons vegetable oil
• 1medium yellow onion, diced
• 3cloves garlic, finely chopped
• 3tablespoons grated ginger
• 1tablespoon garam masala
• 16-ounce can tomato paste
• ¾teaspoon kosher salt
• 3pounds boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
• 1teaspoon lime zest
• 1tablespoon lime juice
• 1cup coconut milk (if necessary, whisk to combine the liquid and solids before measuring)
• ½cup chicken stock
• ¼cup cilantro leaves, for garnish (optional)
• Cooked basmati or jasmine rice, for serving
• Naan, for serving (optional)

Preparation

Step 1

In medium skillet, heat oil over medium-high heat. Add onions to skillet, and cook until softened, about 3 minutes. Reduce heat to medium, add garlic and ginger, and cook another 2 minutes. Add garam masala, tomato paste and salt; cook and stir 2 minutes.

Step 2

Place chicken pieces in a slow cooker, then add tomato paste mixture, lime zest and juice, coconut milk and chicken stock. Stir everything together, cover and cook on low heat setting for 4½ to 5 hours, until the chicken is cooked through. (You may let it cook up to 7 hours if necessary, but the chicken may be very soft and shred.) Garnish with cilantro and serve with basmati or jasmine rice, and naan if you have some.

tomato and sausage risotto

Article 

Servings: 4 Time: 45 minutes Source: Martha Stewart Everyday Food

Incredients

• 1 can (28 ounces) diced tomatoes in juice
• 1 tablespoon olive oil
• 3/4 pound sweet or hot Italian sausage, casings removed
• 1 small onion, finely chopped
• Coarse salt and ground pepper
• 1 cup arborio rice
• 1/2 cup dry white wine
• 1 bunch flat-leaf spinach (10 to 14 ounces), washed well, tough stems removed, chopped (about 7 cups)
• 1/2 cup grated parmesan cheese, plus more for serving (optional)
• 2 tablespoons butter

Directions

1. In a small saucepan, combine tomatoes (with their juice) and 3 cups water. Bring just to a simmer; keep warm over low heat. [Updated note: I never do this. You can easily add cold liquids to risotto, just takes a few moments extra to absorb.]
2. In a medium saucepan, heat oil over medium. Add sausage and onion; season with salt and pepper. Cook, breaking up sausage with a spoon, until sausage is opaque and onion has softened, 3 to 5 minutes.
3. Add rice; cook, stirring until well coated, 1 to 2 minutes. Add wine; cook, stirring until absorbed, about 1 minute.
4. Add about 2 cups hot tomato mixture to rice; simmer over medium-low heat, stirring occasionally, until absorbed, 4 to 5 minutes. Continue adding tomato mixture, 1 cup at a time, waiting for one cup to be absorbed before adding the next, stirring occasionally, until rice is creamy and just tender, about 25 minutes total (you may not have to use all the liquid).
5. Remove pan from heat. Stir in spinach, parmesan, and butter; season with salt and pepper. Serve immediately (risotto will thicken as it cools), and sprinkle with additional parmesan, if desired.

High-Protein Peanut Noodles

 

Article

Total Time:20 mins

Servings: 2

Ingredients

Sauce

• 1/2 cup creamy peanut butter (such as Jif)
• 1/4 cup warm water
• 3 tablespoons lower-sodium soy sauce
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 tablespoon grated fresh ginger
• 1 teaspoon grated fresh garlic (2 medium cloves)
• 1 teaspoon chile-garlic sauce
• 1 teaspoon toasted sesame oil
• 1 (14.2-ounce) package udon noodles (such as KA-ME), cooked according to package directions
• Chopped roasted, salted peanuts, for serving
• Thinly sliced scallions, for serving
• Gochugaru, for serving

Directions

Combine peanut butter, water, soy sauce, vinegar, ginger, garlic, chile-garlic sauce, and sesame oil in a blender; blend until smooth, about 30 seconds.

Toss prepared noodles in 3/4 cup peanut sauce until fully coated. Add sauce 2 tablespoons at a time, for desired sauciness. Sprinkle with peanuts, scallions, and gochugaru. Serve immediately.

Make ahead

Store leftovers in an airtight container for up to three days. To reheat, microwave the noodles gently with a splash of warm water to loosen. The peanut-tofu sauce can be made up to two days ahead and refrigerated in an airtight container; if it thickens, whisk in a little warm water so it coats the noodles evenly.

Spicy Paprika Chicken and Potato Stew

 

Article

Yield: 4 servings

Ingredients

• 2 tablespoons extra-virgin olive oil, plus more for serving 
• 2 cups finely diced yellow onion (from about 1 large onion) 
• 2 tablespoons finely grated garlic (from about 6 large cloves)
• Salt and pepper 
• 2 tablespoons plus 1 teaspoon hot paprika (see Tip)
• 2 tablespoons tomato paste
• 1½ pounds golden potatoes cut into 1-inch chunks or cubes
• 4 cups chicken stock
• 1 (28-ounce) can crushed tomatoes 
• 2 boneless, skinless chicken breasts (about 1 pound), halved crosswise
• Fresh dill (optional), coarsely chopped or torn, for serving 
• Sour cream (optional), for serving 

Preparation

Step 1

Heat 2 tablespoons of olive oil in a medium pot or 5- to 6-quart Dutch oven over medium. Add the onions and garlic and season with ½ teaspoon each salt and pepper. Cook, stirring often, until the onions are softened and shrunk down by half, about 5 minutes. 

Step 2

Stir in the paprika and tomato paste, making sure they coat the onions well. Add the potatoes, then stir in the chicken stock and crushed tomatoes. 

Step 3

Bring to a simmer, then add the chicken breast pieces, making sure they’re fully submerged. Simmer, occasionally turning and rearranging the chicken pieces so they cook evenly, until just cooked through, about 9 minutes, then transfer them to a plate to rest. 

Step 4

Continue simmering the vegetable mixture until the potatoes are tender, 4 to 5 minutes, then turn the heat to low. Shred the chicken then stir the chicken back into the pot. Season with salt and pepper and return to a simmer. Taste and season more with salt and pepper as needed. Turn off the heat. 

Step 5

To serve, ladle the stew into bowls. If desired, top with the dill and a generous dollop of sour cream and finish with a drizzle of olive oil and some black pepper.

Tip

If you don’t have hot paprika, you can use sweet paprika instead and add cayenne to taste.

Pastina al Pomodoro

Article

• Total Time 40 minutes
• Prep Time 10 minutes
• Cook Time 30 minutes
• Yield: 4 servings (about 4 cups)

Ingredients

• 2tablespoons extra-virgin olive oil, plus more for garnish
• 1small yellow onion, minced
• 1garlic clove, minced
• 5 to 6basil leaves
• Salt and pepper
• 1cup orzo
• 2cups/16 ounces tomato passata or purée
• 1cup finely grated Parmigiano-Reggiano, plus more for garnish

Preparation

Step 1

Heat 3 cups of water in a small saucepan; cover and set aside.

Step 2

Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, and tear in 2 basil leaves. Cook, stirring frequently, for 3 minutes. Season generously with salt and pepper.

Step 3

Add the orzo and stir to coat in the oil until the pasta begins to toast, about 2 minutes. Lower the heat to medium-low and stir in the tomato passata and ½ cup of the hot water.

Step 4

Cook for 5 minutes, stirring occasionally, then add another ½ cup hot water. Repeat one or two more times, until pasta is tender and saucy. (You may need only 1½ cups of hot water, or well over 2 cups.)

Step 5

Stir in the cheese; season to taste with salt and pepper.

Step 6

Divide the pastina among bowls. Top with a generous sprinkle of cheese and a drizzle of oil. Tear the rest of the basil and sprinkle on top.

Colu Henry's Pasta e Ceci

 

Article

• Prep Time 10 mins
• Cook Time 20 mins
• Total Time 30 mins
• Servings 4 servings

Ingredients

• 2 tablespoons olive oil, plus more for drizzling, optional
• 4 ounces (115g) pancetta, finely diced
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 teaspoons chopped fresh rosemary
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 cup (165g) diced canned tomatoes with their juices
• 1 (15-ounce) can chickpeas, drained and rinsed
• 3 to 4 cups chicken stock
• 1 cup (120g) ditalini
• 5 cups (210g) roughly chopped escarole, dandelion greens, or something else green and wiltable
• Freshly grated pecorino cheese, for serving

Method

1. Cook the pancetta:
2. Heat the oil in a large stockpot or Dutch oven over medium heat. Add the pancetta and cook until crispy and golden. Remove with a slotted spoon and set aside on a paper towel-lined plate.
3. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary, and red pepper flakes and cook 1 minute more. Season well with salt and pepper.
4. Add the tomatoes and chickpeas:
5. Add the tomatoes and the chickpeas and stir to combine. With a spatula or the back of a spoon, crush about 1/2 cup of the chickpeas so they release some of their creamy texture into the sauce.
6. Finish and serve:
7. Pour in 3 cups of the stock and turn the heat to medium-high; when it comes to a boil, add the ditalini. Cook, stirring frequently to make sure the pasta is not sticking to the bottom of the pan, until the pasta is just short of al dente, about 8 minutes.
8. Turn down the heat to medium. Add the escarole and the reserved pancetta to the pot and cook until the greens are wilted, 1 to 2 minutes more. The pasta will absorb most of the stock, so feel free to add in 1/2 to 1 cup (60 to 120ml) of the remaining chicken stock if you prefer a brothier stew—it’s up to you.
9. Ladle into bowls and top with grated cheese and a drizzle of more olive oil if you please.

Nutrition Facts

• (per serving)
• 536 Calories
• 21g Fat
• 58g Carbs
• 29g Protein

10 Minute Chili Peanut Noodles

 

Video

This is one of my go-to noodle meals. Takeout has gotten so expensive lately, so I started making it at home for a fraction of the cost. It’s creamy, spicy, full of flavor, and makes plenty for the whole family.

Follow to eat better and spend less.

Ingredients
• 9 oz noodles
• 2.5 tbsp peanut butter
• 1 tsp red pepper flakes
• ⅓ cup green onion
• 2 tsp sesame seeds
• 5 garlic cloves, minced
• 1 tbsp sugar
• 1 tbsp chili crisp
• 1 tbsp rice vinegar
• 2 tbsp soy sauce
• 3 tbsp coconut milk
• ⅓ cup avocado oil
• 3 tbsp pasta water
• Green onions, chopped peanuts, julienned cucumbers, chili crisp (garnish)

Instructions
1. Cook your noodles al dente. Rinse under cold water and save some pasta water.
2. Add everything except the noodles, oil, and pasta water to a cold pan.
3. Heat the avocado oil until very hot.
4. Carefully pour the hot oil over the sauce ingredients and stir until smooth.
5. Add the noodles and toss until everything is coated.
6. Add the pasta water if needed and mix until the sauce turns glossy and silky.
7. Garnish with green onions, chopped peanuts, julienned cucumbers, and more chili crisp

Slow Cooker Simple Beef and Potato Stew

 

Article

• Prep Time:15minutes mins
• Cook Time:7hours hrs
• Total Time:7hours hrs 15minutes mins
• Servings:5

Ingredients 

• 1 lb. ground beef, browned and drained
• 1 ½ lbs russet or gold potatoes, peeled and diced large
• 3 carrots, sliced thick
• 1 yellow onion, diced
• 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
• 6 oz. can tomato paste
• 2 cups water
• 1 tsp. salt
• ¼ tsp. pepper
• 1 tsp. onion powder
• 2 tsp. Italian seasoning, (or oregano)

Instructions 

1. Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker.
2. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and Italian seasoning. Pour this mixture over everything in the slow cooker. Stir.
3. Cover and cook on LOW for 7-8 hours, without opening the lid during the cooking time.
4. Serve with buttered sandwich bread or rolls and Enjoy!

Sarah’s Notes

• You can use ground turkey, ground chicken, or ground sausage (basically any ground meat). Or you can use what traditional beef stew call for, which is beef stew meat.
• If you have leftovers, store them in an airtight container for up to three days in the fridge, which will last a few months in the freezer.
• Variations
• More Vegetables – Add sweet potatoes, frozen peas, and canned green beans.
• Tomato Soup – Instead of adding tomato paste, use a condensed tomato soup for more flavor.
• Flavor enhancers – Add Worcestershire sauce or hot sauce for a kick of flavor. You can also add a pack of taco seasoning instead of the recipe seasonings.
• Toppings – To serve this crockpot poor mans stew, you may want to add some toppings such as shredded cheddar cheese, diced onion, or crushed saltine crackers.
• Nutrition

Calories: 297kcal | Carbohydrates: 30g | Protein: 23g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 756mg | Potassium: 1369mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6650IU | Vitamin C: 27.1mg | Calcium: 104mg | Iron: 8mg

Mexican Street Corn Chicken Chili

 

Article

Serves - 6

Makes 8 cups

Prep -25 minutes

Cook -30 minutes

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 1 medium yellow onion, diced (about 1 1/2 cups)
• 2 medium jalapeño peppers, diced (remove the seeds first for less spicy heat)
• 3 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon freshly ground black pepper, plus more as needed
• 1 (32-ounce) carton low-sodium chicken broth (4 cups)
• 1 (14-ounce) can crushed tomatoes
• 1 cup sour cream
• 1 cup shredded Mexican blend cheese (4 ounces)
• 3 cups frozen corn kernels (do not thaw)
• 2 tablespoons freshly squeezed lime juice (2 medium limes)
• Garnish options: coarsely chopped fresh cilantro, crumbled Cotija cheese or shredded Mexican blend cheese, salsa macha, sour cream, lime wedges, tortilla chips

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering. Add 1 pound ground chicken and 1/2 teaspoon of the kosher salt. Break the chicken apart with a wooden spoon into small pieces and cook until cooked through and starting to brown, 6 to 7 minutes.
2. Stir in 1 diced medium yellow onion and 2 diced medium jalapeño peppers. Cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in 3 minced garlic cloves, the remaining 1 teaspoon kosher salt, 1 teaspoon chili powder, 1/2 teaspoon cayenne pepper, and 1/4 teaspoon black pepper. Cook until fragrant, about 30 seconds.
3. Stir in 1 (32-ounce) carton low-sodium chicken broth and 1 (14-ounce) can crushed tomatoes. Bring to a simmer. Continue to simmer for 5 minutes to let the flavors meld.
4. Turn the heat off. Stir in 1 cup sour cream and 1 cup shredded Mexican blend cheese until melted and combined. Stir in 3 cups frozen corn kernels and 2 tablespoons lime juice.
5. Return the soup to medium heat and bring back to a simmer. Continue to simmer until the soup thickens slightly, about 5 minutes more. Remove the pot from the heat. Taste and season with more kosher salt and black pepper as needed. Serve with desired garnishes.

Recipe Notes

Substitutions: For a thicker chili, 8 ounces room temperature cream cheese can be used instead of sour cream.

Storage: Refrigerate leftover chili in an airtight container for up to 3 days.

Taco Bowls

 

1. Classic Beef & Potato Taco Bowl

Serves: 2–3

Ingredients

• 1 lb lean ground beef

• 3 medium potatoes, diced

• 1 tbsp olive oil

• 1 packet low-sodium taco seasoning

• 1 cup shredded lettuce

• 1 cup diced tomatoes

• ½ cup corn

• Optional: shredded cheese

Sauce

• ½ cup plain Greek yogurt

• Juice of ½ lime

Instructions

1. Roast potatoes with olive oil at 425°F (220°C) for 25–30 min.

2. Brown beef in a skillet; add taco seasoning + water as directed.

3. Mix yogurt and lime.

4. Assemble bowls: potatoes → beef → toppings → sauce.

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 2. High-Protein Beef Taco Bowl

Serves: 2

Ingredients

• 1 lb extra-lean ground beef

• 2 medium potatoes, diced

• ½ cup cooked black beans

• 1 tbsp olive oil

• 1 tsp cumin

• 1 tsp chili powder

• Pico de gallo

Instructions

1. Roast potatoes with olive oil.

2. Brown beef with cumin + chili powder.

3. Warm beans and mix with beef.

4. Assemble with pico de gallo.

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 3. Spicy Beef & Sweet Potato Taco Bowl

Serves: 2

Ingredients

• 1 lb lean ground beef

• 2 sweet potatoes, diced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp chili powder

• 1 avocado, sliced

Sauce

• ½ cup Greek yogurt

• ¼ tsp chipotle powder

Instructions

1. Roast sweet potatoes with oil + spices at 425°F for 30 min.

2. Brown beef; season lightly with salt + pepper.

3. Mix sauce ingredients.

4. Build bowls and top with avocado.

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 4. Mediterranean-Inspired Beef & Potato Bowl

Serves: 2

Ingredients

• 1 lb ground beef

• 3 potatoes, roasted

• 1 tsp cumin

• ½ tsp oregano

• 1 cup chopped cucumber

• ½ cup cherry tomatoes

• ¼ cup olives

Sauce

• ½ cup tzatziki

Instructions

1. Roast potatoes with olive oil.

2. Brown beef with cumin + oregano.

3. Assemble bowls with fresh veggies and tzatziki.

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 5. Lemon-Garlic Chicken & Potato Taco Bowl

Serves: 2–3

Ingredients

• 1 lb ground chicken

• 3 potatoes, diced

• 1 tbsp olive oil

• 2 cloves garlic, minced

• Zest + juice of 1 lemon

• 1 tsp cumin

Instructions

1. Roast potatoes at 425°F.

2. Cook chicken with garlic, cumin, lemon zest.

3. Add lemon juice at the end.

4. Serve with lettuce + avocado if desired.

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 6. Smoky Chicken & Potato Bowl

Serves: 2

Ingredients

• 1 lb chicken breast, chopped or ground

• 3 potatoes, diced

• 1 tbsp olive oil

• 1 tsp smoked paprika

• ½ tsp chili powder

• ½ cup corn

Sauce

• ¼ cup BBQ sauce

• ¼ cup Greek yogurt

Instructions

1. Roast potatoes with smoked paprika.

2. Cook chicken with chili powder.

3. Mix BBQ sauce + yogurt.

4. Assemble bowls and drizzle sauce.

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 7. Green Chile Chicken & Potato Taco Bowl

Serves: 2

Ingredients

• 1 lb ground chicken

• 3 potatoes, diced

• 1 tbsp olive oil

• 1 tsp cumin

• ½ cup mild green chiles

• Cilantro (optional)

Instructions

1. Roast potatoes.

2. Brown chicken with cumin.

3. Stir in green chiles and cook 2–3 min.

4. Serve with salsa verde.

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 8. Clean, Dairy-Free Taco Bowl (Beef or Chicken)

Serves: 2

Ingredients

• 1 lb ground beef or chicken

• 3 potatoes, diced

• 1 tbsp olive oil

• 1 tsp paprika

• Tomato, onion, cabbage, avocado

Sauce

• 2 tbsp olive oil

• Juice of 1 lime

• Pinch of salt

Instructions

1. Roast potatoes with paprika.

2. Cook protein with salt + pepper.

3. Whisk sauce ingredients.

4. Assemble bowls and drizzle sauce.

Healthy Ground Beef & Potato Skillet

 

Healthy Ground Beef & Potato Skillet

Why it’s healthy

• Uses lean protein for muscle and energy

• Potatoes provide fiber, potassium, and long-lasting carbs

• One-pan meal = less oil, less mess

Ingredients (serves 3–4)

• 1 lb lean ground beef (90% lean or higher)

• 3 medium potatoes, diced (leave skin on for extra fiber)

• 1 small onion, diced

• 1 bell pepper, diced (any color)

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp black pepper

• ½ tsp salt (or to taste)

• Optional: chili flakes or cumin for extra flavor

• Optional topping: fresh parsley or green onions

Instructions

1. Cook the potatoes

   Heat olive oil in a large skillet over medium heat. Add diced potatoes and cook for 10–12 minutes, stirring occasionally, until golden and tender.

2. Add veggies

   Stir in onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and cook 30 seconds more.

3. Brown the beef

   Push everything to one side of the pan. Add ground beef, break it up, and cook until browned (about 6–8 minutes).

4. Season & combine

   Add paprika, garlic powder, salt, pepper, and any optional spices. Mix everything together and cook for 2–3 more minutes.

5. Serve

   Top with fresh herbs if you like. Serve on its own or with a side salad.

Easy healthy upgrades

• Add spinach or kale at the end for extra greens

• Swap half the potatoes for sweet potatoes

• Use ground turkey if you want it even leaner

Sunshine Sauce

Article

Review article

• Prep time- 5 minutes
• Cook time -10 minutes
• Makes - Makes 1/2 cup
• Serves - 4 to 6

Ingredients

• 1 teaspoon finely grated lemon zest
• 1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
• 1 tablespoon water
• 8 tablespoons (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces
• 1 tablespoon coarsely chopped fresh parsley leaves (from about 3 sprigs)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Instructions

1. Bring 1 tablespoon plus 1 teaspoon lemon juice and 1 tablespoon water to a simmer in a small skillet or saucepan over medium-low heat. Reduce the heat to low. Whisk in 1 stick cold unsalted butter a tablespoon at a time, whisking until each piece is almost melted before adding the next. Do not let the butter boil, or it will separate.
2. Whisk in 1 teaspoon finely grated lemon zest, 1 tablespoon coarsely chopped fresh parsley leaves, 1 minced garlic clove, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste and season with more kosher salt or black pepper as needed. Serve warm.

Recipe Notes

Storage: This butter sauce is best made right before serving, but you can refrigerate leftover butter in an airtight container for up to 4 days. Reheat in a small saucepan over low heat until completely melted and warm; do not let it boil. Remove from the heat. Drizzle in cool water 1 teaspoon at a time while whisking vigorously, until the sauce is creamy and emulsified again.

The butter sauce can also be used cold: Toss with hot pasta, boiled potatoes, or cooked green beans for an instant flavor boost.

Chicken Goulash

 

Article

Active Time:25 mins

Total Time:45 mins

Servings:4

Ingredients

1/2x

1x

2x

Original recipe (1X) yields 4 servings

• 1 tablespoon cooking oil
• 8 chicken thighs
• 1 1/2 teaspoons kosher salt, divided
• 1 medium onion, chopped
• 2 carrots, cut into 1/4-inch slices
• 2 ribs celery, cut into 1/4-inch slices
• 2 garlic cloves, minced
• 2 tablespoons paprika
• 1 tablespoon all-purpose flour
• 1/8 teaspoon cayenne
• 1 1/2 cups canned low-sodium chicken broth or homemade stock
• 1 1/2 cups canned crushed tomatoes in thick puree
• 1/4 teaspoon dried thyme
• 1 bay leaf
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

Directions

1. In a large, heavy pot, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon of the salt and add it to the pan. Cook the chicken until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon fat from the pan.
2. Add the onion, carrots, celery, and garlic to the pan. Reduce the heat to moderate and cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Reduce the heat to moderately low and add the paprika, flour, and cayenne to the pan. Cook, stirring, for 30 seconds. Stir in the broth, tomatoes, the remaining 1 1/4 teaspoons salt, the thyme, and the bay leaf. Add the chicken and bring to a simmer. Reduce the heat and simmer, partially covered, until the chicken is done, about 20 minutes. Remove the bay leaf and add the parsley and black pepper.

Quick Spicy Shrimp Noodle Stir-Fry

 Quick Spicy Shrimp Noodle Stir-Fry

This easy stir-fry is ready in about 15 minutes, plus marinating time. The key? Thanks to our Sweet & Spicy Korean BBQ Sauce, there’s no need to combine a long list of ingredients to make a complicated marinade. Top with scallions, or even basil, and serve with your favourite Momofuku Noodles to make it a home run lunch or dinner. Serves 3.

INGREDIENTS

• 8 frozen shrimp, peeled and deveined
• Gochujang or Momofuku Sweet & Spicy Korean BBQ Sauce (optional) Gao
• Chili Crisp
• 1 tablespoon olive oil
• Your choice of vegetables (recommended: 1/4 red pepper and 1/8 onion, sliced)
• salt
• 1 packs Momofuku Noodles Sweet and Spicy

Directions

1. Our new Korean BBQ Sauces are now available in-stores exclusively at Whole Foods across the USA — click here to find our sauces near you. Both of our sauce flavors will be available here on our site later this summer for both Canada and the USA.
2. Add shrimp to a bowl with ½ cup of Momofuku Sweet & Spicy Korean BBQ Sauce. Let marinate at room temperature for 15 minutes or up to an hour in the refrigerator.
3. Heat oil over high heat in a large skillet. Add vegetables, season lightly with salt, and cook for 5–6 minutes, or until they are starting to brown and soften.
4. Add shrimp and spoon in any remaining sauce, and stir fry until the shrimp are cooked through—about 2–3 minutes per side.
5. Remove from heat and top with cilantro or scallions. Serve with Momofuku Noodles.