Tag Archives: 30 minutes

Horseradish-cheese sauce burgers

Serves 1

  1. 6oz ground chuck
  2. Bun, toasted
  3. 2-1/2tb sour cream
  4. 4tb sharp cheddar
  5. 1/2tb horseradish, drained
  6. 1/2tb chopped sweet pickle
  7. 1/2tsp pickled jalapeno
  • Cook burger to medium-rare, toasting bun in the meanwhile. Set aside to rest for 5 minutes.
  • Meanwhile, melt and combine 3-4 on low heat. Stir in 5-7. Assemble burger and serve.

Caraway pork chops with mustard-bacon potatoes

Serves 4

  1. 2lb yukon potatoes, peeled, halved and sliced 1/4in
  2. 2tb white wine vinegar
  3. 4oz bacon, cut into 1/2in pieces
  4. 4 6-8oz boneless pork chops, 3/4in to 1in
  5. 1tsp caraway seeds
  6. 4tb cornichons
  7. 2tb whole-grain mustard
  8. 2tb chives
  9. 2tb extra-virgin olive oil
  • Cover potatoes in salted water enough to cover by 1in. Add 1tb vinegar, bring to a boil and simmer for 12 minutes. Drain, reserving 4tb cooking liquid.
  • Meanwhile, render and crisp bacon and set aside. Cook 4-5 for about 6 minutes per side or until internal temperature reaches 140 degrees and set aside. Mix remaining ingredients and reserved liquid and bacon with potatoes and serve.


Lemony chicken and spinach Israeli couscous

Serves 4

  1. 1.5-2lb chicken, cut into 1in pieces
  2. 2 leeks
  3. 1-1/2 cups Israeli couscous
  4. 3 cups chicken broth
  5. 2oz spinach, chopped
  6. 1-1/2oz parmesan
  7. 1/2 cup peas
  8. 1/3 cup cream
  9. 1tsp lemon zest
  10. 1tb lemon juice
  • Brown chicken for about 6 minutes. Set aside.
  • Cook 2-3 for 5 minutes. Add broth, bring to a boil and simmer covered for about 12 minutes, stirring occasionally.
  • Add chicken and continue simmering covered for about 5 minutes. Add remaining ingredients and serve.

Bacon, potato and cheddar frittata

Serves 2

  1. 4oz bacon, cut into 1/4in pieces
  2. 8oz yukon potato, cut into 1/2in pieces
  3. 1 shallot
  4. 1-1/2oz cheddar, cut into 1/4in cubes
  5. 6 eggs
  6. 2tb half-and-half
  • Render and crisp bacon and set aside. Cook potato for 15 minutes. Add shallot and cook for 1 minute.
  • Add back bacon and cheddar along with 5-6 and stir until curds form but still runny, about 1 minute. Rest undisturbed for 30 seconds, then broil 6in away from heating element for 1-2 minutes. Rest for 3 minutes and serve.

Spinach and feta frittata

Serves 4-6

  1. 11oz baby spinach
  2. 1/2 cup water
  3. 1 onion
  4. 2 cloves garlic
  5. 1/4tsp oregano
  6. 10 eggs
  7. 3tb half-and-half
  8. 3oz feta
  • Microwave 1-2 covered for 4 minutes. Rest for 1 minute, remove cover and drain. Chop and drain again.
  • Cook onion in a 10in skillet for 5 minutes. Add 4-5 for 1 minute. Add spinach for 2 minutes.
  • Add 6-7 and half of feta and stir until large curds form but still runny, about 1-2 minutes.Top with remaining feta and broil 5in away from heating element for 3-5 minutes. Rest for 5 minutes and serve.

Caramel sauce

Makes 1-1/2 cups

  1. 1/2 cup water
  2. 7oz sugar
  3. 1 cup cream
  4. 1/2tsp vanilla extract
  5. 1/2tsp lemon juice
  6. 1/8tsp salt
  • Pour water in medium saucepan and pour sugar in center. Stir in, then bring to a boil without stirring and simmer until golden-colored, about 3-6 minutes.
  • Stir occasionally until amber-colored, about 2-3 minutes. Take off-heat, slowly whisk in cream, then whisk in 4-6.

Chicken piccata with lemon slices

Serves 4-6

  1. 4 6-8oz boneless breasts
  2. 2 lemons
  3. 3/4 cup flour
  4. 4tb oil
  5. 1 shallot
  6. 1 clove garlic
  7. 1 cup chicken broth
  8. 3tb butter, cut into 6 pieces
  9. 2tb capers
  10. 1tb parsley
  • Halve chicken crosswise. Halve thicker halves horizontally. Pound to 1/2in thickness, season and set aside for 15 minutes.
  • Meanwhile, halve one lemon lengthwise. Take one half, trim ends, halve lengthwise and cut into 1/4in slices. Juice remaining lemon to get 3tb juice and set aside.
  • Dredge chicken in flour and cook in 2 batches in a 12in skillet on medium heat for 2-3 minutes per side. Set aside.
  • Cook 5-6 for 1 minute. Add broth, lemon slices and lemon juice and bring to a simmer. Add back chicken and cook for 4 minutes, flipping halfway. Set chicken aside, whisk 8-10 into sauce and serve.