"Lazy" Everyday Salsa

Make this fresh everyday salsa and never buy it from the store again

Whenever I get free chips and salsa from a good Mexican restaurant, I always end up devouring the whole bowl and getting full before the rest of my food comes out. But when it comes to snacking at home, chips and salsa never have the same appeal. Store-bought salsa just doesn't have the same freshness and flavor that homemade salsa does. This everyday salsa recipe comes from Rick Bayless and is so easy to put together. First, a mixture of tomatoes, onions, chiles, and garlic get grilled over a hot flame and then pureed in a food processor until smooth. The heat of the grill creates a nice charred flavor and helps to bring out a bit of sweetness in the tomatoes and chiles but it still tastes really fresh. This recipe will make a big batch of salsa which will keep for several days and is perfect for snacking or spooning over tacos or enchiladas.

Pro Tip: Place store-bought chips in a 350F oven for 5 minutes to warm them up and give them a homemade feel.


Related Recipes:
- Charred Tomatillo Salsa
- Mango Guacamole
- Queso Fundido Dip


"Lazy" Everyday Salsa:
Ingredients
- 4 medium-small tomatoes (roughly 1 1/2 lbs.)
- 1 white onion, halved
- 2-3 serrano chiles*
- 3 garlic cloves (unpeeled)
- kosher salt

Recipe

• Heat a grill to high.
• Using a grill basket if needed, grill the tomatoes, onion, chiles, and garlic.
• Cook the garlic and chiles for 10 minutes and the tomatoes and onion for 20 minutes.
• Let the vegetables cool slightly, then peel the garlic, stem the chiles, remove the core from the tomatoes, and dice the onion.
• In a food processor, puree the garlic and chiles, then add in the tomatoes and any accumulated juices and puree until smooth.
• Stir in the diced onion and season with 1/2 - 1 tsp. salt. Add in a splash of water if needed to thin the consistency.
• Serve immediately or cover and refrigerate for a few days.

Serves six-eight
*Or more or less, depending on how spicy you like your salsa and how spicy your peppers are. I used 2 serranos and the salsa was medium-hot.

Duck Breasts with Cherry Salsa

Turn fresh cherries into a sweet-savory salsa for grilled or roasted meat

Fresh cherries are everywhere at our markets in L.A. I can buy a big bag of them, set them out on the table with a small bowl next to it for pits and stems, and they'll be gone before the afternoon is over. But when it comes to cooking with them, my favorite thing to do is use them in savory dishes. The fruit is so sweet on its own that it makes a really nice contrast to rich and fatty meats like duck. In this recipe, a simple pan-roasted duck breast is topped with a sweet and spicy salsa made from cherries, jalapeño, red onion, and cilantro. It's a quick meal and the only step that takes any time is pitting the cherries, but luckily you only need to pit a cupful. The salsa idea comes from a Raley's newsletter that my aunt sent me, and while the combination of cherries with raw onion and cilantro might sound odd, it really works together and tastes delicious. If you're not a fan of duck or have trouble finding it at the market, the salsa would also pair well with pork or lamb.


Related Recipes:
- Duck Breasts with Fig Sauce
- Poached Cherries with Goat Cheese
- Duck with Cherry Port Sauce


Pan-Roasted Duck Breasts with Cherry Salsa:
Ingredients
- 2 large duck breasts, skin on and boneless
- 1 c. fresh cherries, pitted and diced
- 1 jalapeño, seeds removed and minced
- 2 tbsp. red onion, minced
- 1 tbsp. fresh cilantro, minced
- 1/2 tbsp. fresh-squeezed lime juice
- kosher salt
- black pepper

Recipe

• Combine the cherries, jalapeño, onion, cilantro, lime juice, and a pinch of salt in a bowl and stir to combine. Check for seasoning and set aside.
• Meanwhile, heat a large heavy skillet over medium heat.
• Score the fat on the duck breasts in a criss-cross pattern with a pairing knife and season both side of the duck with salt and pepper.
• Add the duck to the pan, fat side down, and cook for 8-10 minutes, or until the fat has rendered and the skin is brown and crispy.
• Flip the duck over and cook for another 2-3 minutes. The duck should be pink in the center still.
• Let the duck rest for a few minutes, then slice and serve with the cherry salsa.

Serves two, with some salsa left over

Spicy Calamari Pasta

Linguine tossed with a quick and spicy tomato sauce and squid

This pasta is a weeknight winner to add the rotation of quick post-work dinners. It starts with a base of spicy tomato sauce, which the squid quickly simmers in before everything gets tossed with linguine. If you don't have much experience eating or cooking with squid, this is a great beginner recipe. The calamari has a similar texture to the al dente pasta and the spicy sauce tempers its flavor without overpowering it. To cook the squid, all you need to do is simmer it in the sauce for five minutes - just make sure not to overcook it or it will turn rubbery! This recipe is adapted from Williams-Sonoma's blog, which I've really been enjoying lately.

Note: You should be able to find squid that's already cleaned in the seafood section of good grocery stores. Buying cleaned squid will save you a ton of time and effort, and you can even ask your fishmonger to cut the bodies into rings for you.


More Calamari Recipes:
- Serrano-Lime Squid & Bok Choy Stir-Fry
- Linguine with Calamari, Shrimp, & Asparagus
- Grilled Japanese-Style Squid


Spicy Calamari Pasta:
Ingredients
- 1 lb. linguine pasta
- 1 lb. calamari, cleaned, bodies sliced into thin rings and tentacles left whole
- 1 small yellow onion, minced
- 4 garlic cloves, thinly sliced
- 1 c. bottled clam juice
- 6 oz. tomato paste
- 1/2 c. white wine
- 1/4 c. olive oil
- 3/4 tsp. red chile flakes
- 1/2 tsp. dried oregano
- handful of minced parsley
- kosher salt

Recipe

• Heat the olive oil in a large skillet over medium high heat and add in the onion, garlic, oregano and red chile flakes.
• Cook, stirring often, for 4-5 minutes, or until softened but not brown.
• Add in the tomato paste and 1/4 tsp. salt and cook for 2-3 minutes, or until the paste turns a slightly rusty color.
• Add the wine and let reduce for 2-3 minutes, then add the clam juice, lower to a simmer, and cook for 15-20 minutes.
• Meanwhile, bring a large pot of water to a boil, season with salt, and cook the pasta until al dente.
• During the last 5 minutes that the pasta cooks, add the calamari to the pan with the sauce and cook until opaque.
• Drain the pasta, reserving 1/4 c. pasta cooking liquid, and add the pasta to the sauce.
• Toss everything together, adding pasta water to moisten if needed.
• Check for seasoning and adjust if necessary.
• Divide onto plates and garnish with parsley.

Serves four-five

Black Bean Soup with Cumin Crema

A filling vegetarian soup with a rich and smokey flavor

I went from avoiding beans my whole life to loving them just a couple years ago. For me, it's all about the texture and I still won't eat them if I think they'll be mushy or slimy in any way. Not surprisingly, I'd never eaten black bean soup until this weekend when I made this recipe from The Smitten Kitchen, and it was so good! The slow-cooked beans have a real depth of flavor and the soup gets a smokey and spicy kick from the chipotles and cumin. It tastes like a vegetarian chili, but with half the ingredients and steps that you'd find in a traditional chili recipe. The cumin seed crema adds richness and the contrasting black and white swirls makes a simple pot of soup look really impressive. I served wedges of caramelized onion and chorizo quesadillas on the side for a twist on grilled cheese and tomato soup.


Related Recipes:
- Slow-Cooked Black Beans
- Curried Split Pea Soup
- White Chicken Chili


Black Bean Soup with Cumin Crema:
Ingredients
- 7 c. hot water
- 1 lb. dried black beans
- 1 c. creme fraiche, Mexican crema, or sour cream
- 2 bell peppers, diced
- 2 red onions, diced
- 4 cloves of garlic, peeled and minced
- 1 lime, juiced
- 2 tbsp. olive oil
- 4 tsp. ground cumin
- 1 tbsp. canned chipotle peppers in adobo sauce
- 1 tbsp. cumin seeds
- kosher salt

Recipe

• Heat the olive oil in a large pot over medium high heat.
• Add in the peppers and onions and cook for 5-7 minutes, stirring occasionally, or until starting to brown.
• Add in the garlic and ground cumin and cook for another minute.
• Add in the beans and water, bring to a boil, cover with a lid, and lower to a simmer.
• Cook for 3-5 hours on low,* or until the beans are very tender.
• Transfer 3-4 c. of soup to a blender or food processor and puree until smooth, then stir the puree back into the soup.
• Add the lime juice, chipotle, and 3/4 tsp. salt and stir to combine. Taste for seasoning and adjust as necessary.
• Meanwhile, toast the cumin seeds in a hot dry skillet for a few minutes, or until fragrant. Transfer the seeds to a mortar and pestle and pound until crushed but still coarse.
• Stir the cumin seeds and a pinch of salt into the creme fraiche.**
• To serve, ladle the soup into bowls and swirl in a dollop of the cumin crema.

Serves six

*Black beans can vary in cooking time and the heat of your simmer.

**The crema can be made a day in advance and kept in the fridge in a sealed container.

Roasted Chickpea Salad with Jalapeño Dressing

Roasted chickpeas, cucumbers, baby kale, pomegranate, goat cheese, and a spicy vinaigrette

We eat some sort of side salad most nights during the week, but it's usually an afterthought. I'll toss fresh farmers' market greens with my go-to lemon dressing and maybe one or two other ingredients and that's it. It's delicious, but it can get a little boring. This salad from Sprouted Kitchen is the opposite - it requires more effort and ingredients than I usually cook with, but the results are well worth it. Roasted chickpeas take the place of croutons to add a smokey crunch, which pairs well with the fresh cucumbers and sweet pomegranate arils. The dressing has a serious kick from the roasted jalapeño pepper, but the creamy goat cheese helps to tame the spice. The salad has enough going on to make a filling vegetarian entree, but it's a special side to pair with a simple soup, grilled meat, or pasta.


Related Recipes:
- Beetnik Salad
- Green Salad with Crispy Quinoa & Pomegranate
- Corn & Avocado Salad with Jalapeno-Lime Dressing


Baby Kale Salad with Roasted Chickpeas, Cucumbers, Pomegranate, & Jalapeño Vinaigrette:
Ingredients
For Roasted Jalapeño Vinaigrette
- 1/2 c. fresh cilantro leaves
- 1/3 c. extra virgin olive oil
- 1 lime, juiced
- 1 jalapeño pepper, roasted
- 1 tbsp. chopped shallot
- 1 tbsp. white or rice vinegar
- 1 tsp. honey
- 1/2 tsp. salt

For Salad
- 5 oz. baby kale
- 2 Persian cucumbers, diced
- 1 c. chickpeas, washed and pat dry
- 1/2 c. pomegranate arils
- 2 oz. goat cheese, crumbled
- 1 tsp. smoked paprika
- 1/2 tsp. olive oil
- 1/2 tsp. maple syrup

Recipe

• Preheat the oven to 400F.
• Toss the chickpeas with smoked paprika, olive oil, and maple syrup and place in a single layer on a baking sheet. Rub the jalapeño with oil and add it to the baking sheet too.
• Roast the chickpeas and jalapeño for 20 minutes, turning once, or until the chickpeas are browned and crispy.
• To make the dressing, remove the stem and seeds the from jalapeño and place in a blender or food processor with the cilantro, olive oil, lime juice, shallot, vinegar, honey, and salt and blend until smooth.
• Place the kale, cucumbers, pomegranate, goat cheese, and roasted chickpeas in a large salad bowl and toss with the dressing. Serve immediately.

Serves four

Chicken Tikka Masala

A favorite Indian dish of grilled chicken simmered in a creamy spiced tomato sauce

I recently watched the movie The Hundred-Foot Journey and it got me interested in trying to cook  Indian food at home. Chicken tikka masala is one of the more popular Indian dishes out there and consists of heavily-spiced chunks of grilled chicken that simmer in a flavorful and creamy tomato sauce. I used this highly-rated recipe from Food2 and it came out great - the chicken was tender, the sauce was rich, and the seasoning was spot on. None of the steps are difficult and the ingredients can all be found at a regular grocery store, but it does take some time and planning to make this dish. If you want to take a short-cut, the grilled marinated chicken tastes delicious on its own without the sauce. Leftovers taste even better the next day and can keep for awhile, so I'd plan on making a big batch so you can enjoy your chicken tikka masala multiple times.


Related Recipes:
- Curry Coconut Chicken
- Indian Butter Chicken
- Grilled Indian Chicken


Chicken Tikka Masala:
Ingredients
For Marinade
- 3 boneless skinless chicken breasts, cut into 1 1/2" cubes
- 1 c. plain Greek yogurt
- 2 cloves of garlic, minced
- 1 tbsp. ginger, peeled and minced
- 1 tbsp. lemon juice
- 8 whole cloves
- 2 tsp. ground cumin
- 2 tsp. garam masala
- 2 tsp. cayenne pepper
- 1 tsp. kosher salt
- a few grinds of black pepper

For Sauce & Assembly
- 28 oz. can of peeled whole tomatoes, chopped*
- 1 c. half and half
- 1 large onion, peeled and cut into half moons
- 2 cloves garlic, peeled and minced
- 1/2 serrano chile, seeds and stems removed, minced
- 3 tbsp. canola oil
- 1 tbsp. garam masala
- 1 tbsp. ground cumin
- 2 tsp. paprika
- 1/2 tsp. kosher salt
- a few grinds of black pepper
- fresh cilantro, for serving

Recipe
For Grilled Chicken

• Stir together the yogurt, garlic, ginger, lemon juice, cloves, cumin, garam masala, cayenne, salt, and pepper in a large bowl.
• Add in the chicken and stir to coat, then cover the bowl and refrigerate for several hours, preferably overnight.
• Heat a grill or grill pan to high. Thread the chicken onto skewers and discard any remaining marinade.
• Grill the chicken for 12-15 minutes, turning on all sides, or until the chicken is cooked through and has nice grill marks. Let rest for 5-10 minutes.

For Sauce & Assembly

• Heat the oil in a large skillet over medium-high heat. Add in the onion and cook, stirring often, for 15-20 minutes, or until caramelized.
• Add in the garlic and serrano and cook for another minute, then stir in the garam masala, cumin, paprika, salt, and pepper.
• Cook for another minute, then add in the tomatoes any accumulated juices and stir, scraping all the brown bits from the bottom of the pan.
• Stir in the half and half and simmer, stirring occasionally, for 15-20 minutes, or until thickened.
• Remove the grilled chicken from the skewers and stir into the sauce. Let the chicken simmer for 5 minutes.
• Garnish with cilantro and serve.

Serves four-six

*Do not add in all the tomato juice in the can or it might get too watery. Reserve and add only if you need to thin out the sauce a bit.

Texas Red Chili

Tender beef and pork simmered with chiles and spices make this Texas-style red chili

There are two distinct types of chili people: those who add beans in their chili and those who wouldn't dream of it. Preferences tend to be based on a person's upbringing and home state, but since I didn't grow up eating chili in L.A., I've only recently adopted a side in the great chili debate. My vote goes with Texas style chili, which means meat and spices cooked into a rich stew and no beans allowed. My husband was firmly on the other side but recently converted after trying this Food52 recipe I made for the Super Bowl. Ground pork, cubes of beef, and a flavorful mix of ground spices and dried chiles form the base of this stew. The meat simmers until it becomes super tender with a rich and deeply-colored sauce. Dress it up with a variety of garnishes like fresh cilantro, cool sour cream, sharp cheddar cheese, and a touch of lime. It tastes even better the longer that it sits, which makes it a perfect make-ahead meal or leftover lunch the next day.


More Chili Recipes:
- White Chicken Chili
- Pork Guajillo Chile Mole Stew
- Turkey & Bean Chili
- Grilled Chicken Chili


Texas Red Chili:
Ingredients
- 3 lbs. beef chuck, trimmed, diced into 1/2" pieces
- 2 c. low-sodium beef broth
- 2 c. tomato sauce
- 6 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 1/2 c. ground pork
- 1 1/2 tbsp. bacon fat or butter
- 1 large yellow onion, diced
- 6 cloves of garlic, peeled and minced
- 7 tbsp. ground chile powder
- 2 tbsp. ground cumin
- 2 tbsp. brown sugar
- 1 tsp. kosher salt
- 1/2 oz. bittersweet chocolate
- Big pinch of dried oregano
- Big pinch of ground black pepper
- Grated cheddar cheese, sour cream, lime wedges, etc. for garnish

Recipe

• Heat the bacon fat in a large dutch oven over high heat.
• Add in the beef and pork in two-three batches and cook until browned all over, removing the seared meat to a plate with a slotted spoon while the other batch cooks.
• Return all the meat, plus the onion, garlic, beef broth, and pepper to the pot. 
• Bring the mixture to a boil, lower to a simmer, and cover with a lid. Cook for 90 minutes.
• Meanwhile, combine the ancho and guajillo chiles in a bowl and cover with boiling water. Let the chiles sit in the water for 30 minutes to soften, then drain off most of the liquid and blend in a food processor to form a paste.
• After 90 minutes, stir in the chile paste, chile powder, cumin, salt, tomato sauce, chocolate, and oregano, and cook for another 30 minutes.
• Add in the brown sugar and cook, uncovered, for another 10 minutes. Check for seasoning and adjust as necessary.
• Divide the chili into bowls and serve with garnishes.

Serves eight

Spaghetti with Tomato, Guanciale, & Chile

A favorite recipe from Tosca Cafe in San Francisco

I was in San Francisco a few weeks ago for work and had a chance to meet up with a good friend for dinner at the recently re-done restaurant, Tosca. Formerly a bar with a colorful reputation, Tosca has been re-imagined as a cozy Italian restaurant by celebrity chef April Bloomfield and has been named one of the best new restaurants in the country by Bon Appetit. Our favorite dish was the bucatini with tomato, guanciale, and chile, so I was thrilled to find the recipe online and make it at home. It's a simple dish, but the combination of spicy tomato sauce, crispy guanciale (salt-cured pork), and perfectly al dente pasta is absolutely delicious and something that pretty much anyone would want to eat. Add a simple green salad and you can have a restaurant-worthy meal on the table in about thirty minutes.

Note: If you can't find guanciale, you can substitute it for thinly-sliced pancetta. If you can find bucatini (I wasn't able to), it will hold the sauce even better than spaghetti.


Related Recipes:
- Weeknight Bolognese
- Chicken Prosciutto Meatballs
- Deconstructed Spaghetti Carbonara


Spaghetti with Tomato, Guanciale, & Chile:

• Dice 1/4 lb. thinly sliced guanciale and add to a large skillet over medium-high heat.
• Cook the guanciale for 10 minutes, or until the fat has rendered and the guanciale is crispy.
• Remove the guanciale with a slotted spoon and keep the fat in the pan.
• Add in 1/2 diced red onion and cook for another 7-8 minutes, or until softened and starting to brown.
• Meanwhile, microwave 1 sprig of rosemary in 20 second intervals until dried, about 60 seconds total.
• Grind the rosemary in a mortar in pestle or very finely chop.
• Add the rosemary powder, 15 oz. can of crushed tomatoes, 1 scant tsp. red chile flakes, a pinch of salt, and all but 2 tbsp. guanciale.
• Bring the sauce to a boil, lower to a simmer, and cook for 10 minutes.
• Meanwhile, bring a large pot of water to a boil, season generously with salt, and cook 1 lb. spaghetti according to package instructions.
• Drain the pasta, reserving 1 c. pasta cooking water.
• Add the pasta and 1/4 c. of water to the sauce and toss to combine, adding more water as needed to moisten.
• Divide the pasta onto plates and top with a generous sprinkle of grated parmesan cheese.

Serves four-five

White Chicken Chili

A healthy and hearty soup made of chicken, chiles, and white beans

Early fall is chile season. Every year, there is a special pop-up vendor at one of our local farmers' markets that sells bags of roasted poblanos, anaheims, and jalapeños, and it makes the whole market smell like fire and charred peppers. I always buy a few bags since the leftovers hold up really well in the freezer. Since it's unlikely that you'll be able to buy chiles pre-roasted for this recipe, I've included directions for how to easily do it at home. Go to the trouble of making a big batch so that you can always have some on hand to add to salsas, stir-frys, soups, and more.

This white chicken chili is healthier and more brothy than most chilis, but it's packed full of tender chunks of white meat chicken, cannelloni beans, and the roasted chiles, and it makes a satisfying one-pot meal. I like to garnish my bowls with sliced avocado and serve a cheese quesadilla on the side for dipping (like a southwestern take on the classic tomato soup and grilled cheese), but feel free to customize the garnishes. Sour cream, grated cheese, and crispy tortilla strips would all be good additions.


Related Recipes:
- Turkey Chili
- Grilled Chicken Chili
- Mexican Turkey Tortilla Soup


White Chicken Chili:

• Roast the chiles. Place 1 poblano pepper and 3 anaheim chiles directly over a gas burner on your oven, on a gas grill, or on a sheet pan under a broiler. Char the chiles, turning once, until the skins are black. Transfer the chiles to a bowl and cover with plastic wrap for 5 minutes, then rub off the skins and discard the stems and seeds.
• Meanwhile, heat 2 tbsp. olive oil in a large pot over medium high heat.
• Add in 1 1/4 lb. boneless skinless chicken breasts, diced into bite-size pieces, and season with salt and pepper.
• Cook the chicken until browned on the outside, then transfer to a plate with a slotted spoon.
• Turn down the heat to medium and add in 1 diced onion and cook for 5-7 minutes, stirring occasionally, or until soft.
• Add in 2 minced garlic cloves, 1 tbsp. ground cumin, and 1 tsp. ground coriander and cook for another 30 seconds.
• Dice the roasted chiles and add them in, along with the chicken and 3 c. low-sodium chicken broth. Add in a big pinch of salt.
• Bring the chili to a boil, lower to a simmer, and cook for 20 minutes.
• Drain and rinse 1 can of cannelloni beans and mash half with a little bit of chicken broth into a paste. Add the mashed beans and the remaining whole beans to the chili and cook for another 10 minutes.
• Stir in the juice of 1 lime. Check for seasoning and adjust if necessary.
• To serve, ladle the chile into bowls and top with fresh cilantro leaves and sliced avocado.

Serves four-five

Chili will keep (without garnishes) in the fridge for several days. Reheat before serving.

Jalapeño Corn Fritters

Tender savory pancakes that taste just like fresh summer corn

There isn't a dish with fresh summer corn that I don't love. I put it into pastas, make it into soup, throw it into salads, and eat it straight from the cob. These jalapeño corn fritters from Bon Appetit is another recipe to add to the list of favorites. I actually think that calling them "fritters" is a little misleading because they aren't deep-fried and actually cook up like tender, savory pancakes. The batter is made from little else than pureed fresh corn, jalapeños, and a little bit of flour and egg to bind it. It's easy to make the batter in the blender or food processor and then just ladle it into a skillet to cook. The fritters are tender and taste exactly like fresh sweet corn with a little kick at the end from the chile. These would make a great side dish or appetizer, or spoon some cook black beans on top for a satisfying vegetarian meal.


More Corn Recipes:
- Corn, Potato, & Bacon Chowder
- Corn, Avocado, & Arugula Salad
- Corn, Potato, & Cheese Chile Rellenos


Jalapeño Corn Fritters:

• Combine 2 eggs, 1/4 c. flour, 2 tbsp. parmesan cheese, and 1/2 tsp. kosher salt in a blender or food processor.
• Pulse until just combined, then add in 2 c. fresh corn kernels, 1 thinly sliced scallion, and 1/2 chopped jalapeño.*
• Pulse a few more times, making sure to leave some larger pieces of corn in the batter.
• Heat 2 tbsp. canola oil in a large skillet over medium high heat.
• Ladle in 1/4 c. amount of batter and cook for 6-8 minutes, flipping halfway through.
• Repeat with any remaining batter and serve hot.

Serves two (main course) - four (appetizer)

*Remove the seeds if you're worried it will be too spicy.

Fettuccine Alfredo with Blackened Chicken

Creamy pasta alfredo topped with slices of spicy grilled chicken

We've been eating pretty healthy at home, so it was time to indulge in something a little more decadent. Fettuccine alfredo definitely satisfied the craving for an indulgent meal, but I find that it can be a little boring on its own and added in some blackened chicken breasts to liven it up and add some protein. The chicken is coated with a homemade blackening spice rub and then grilled until the outside is charred and the inside is juicy. My husband grilled the chicken while I stayed in the kitchen and made the pasta, but you could just as easily cook the breasts in the oven or in a pan on the stove if that's better for you. The pasta is based loosely off a recipe from the Pioneer Woman and is just fettuccine noodles tossed with a mixture of butter, heavy cream, and parmesan cheese. If you can't tell from the ingredients alone, it's absolutely heavenly (although unfortunately not low-cal). It's a quick and easy meal that will satisfy all your cravings and appeal to even the pickiest eaters.


Related Recipes:
- Cajun Chicken Pasta
- Fettuccine with Garlic Cream Sauce & Peas
- Spaghetti Carbonara


Fettuccine Alfredo with Blackened Chicken:
For Chicken

• Heat a grill or grill pan to high heat.
• In a small bowl, combine 1 tsp. smoked paprika, 1/2 tsp. cumin, 1/2 tsp. kosher salt, 1/2 tsp. cayenne pepper, 1/2 tsp. garlic powder, and 1/4 tsp. black pepper.*
• Lightly brush 2 boneless skinless chicken breasts with canola oil and sprinkle the seasoning all over the chicken in a thin, even coating.
• Grill the chicken for 4 minutes per side, or until the outside is black and the inside is no longer pink.
• Let the chicken rest for five minutes, then cut into thin slices.

For Fettuccine

• Bring a large pot of water to a boil and season with salt.
• Add in 1/2 lb. dried fettuccine pasta and cook for about 8 minutes, or until al dente.
• Drain the pasta, reserving 1/4 c. pasta cooking water.
• Meanwhile, melt 3 tbsp. butter and 3/4 lb. heavy cream in a skillet and add in a pinch of salt and black pepper.
• Turn the heat to very low and stir in 1/2 c. grated parmesan cheese until melted.
• Add in the pasta and some of the cooking liquid and toss to combine.
• Sprinkle another 1/2 c. grated parmesan cheese on top and toss again.
• Check for seasoning and adjust if necessary.
• Divide pasta into plates and serve with sliced chicken on top.

Serves two - four, depending on appetites

*Or use your own favorite blackening spice mix.

Spicy Broccoli & Onion Pizza

A simple thin-crust vegetarian pizza with broccoli, onion, and chile

After making my own bread last week, it seemed like no big deal to whip together some homemade pizza dough for this broccoli and onion pie. I'm not a big fan of vegetarian pizzas that throw together ten different ingredients (half of them out-of-season or frozen vegetables) and prefer the simplicity of using just a couple high-quality toppings. After all, what's the point of making a homemade pizza crust if it's going to be totally covered up with toppings? This pizza uses caramelized broccoli, thinly sliced onion, and a dried chile de arbol for spice. Add a simple green salad on the side and dinner is served.


Related Recipes:
- Wild Mushroom & Caramelized Onion Flatbread
- Easy Homemade Pizza Dough
- Whole Wheat Pizza with Corn & Shishito Peppers


Spicy Broccoli & Onion Pizza:

• Preheat the oven to 450F.
• Slice 1 head of broccoli into very small florets, toss with 1 tbsp. olive oil, and sprinkle with salt.
• Place the broccoli in a single layer on a baking sheet and roast in the oven for 6-8 minutes, or until tender and caramelized in some places. Let cool slightly.*
• Meanwhile, roll out one ball of pizza dough to 1/4"-1/8" thick and place on a floured baking sheet or pizza stone.
• Spread a few heaping spoonfuls of canned crushed tomatoes** over the pizza, leaving a small border around the edges.
• Sprinkle with 1 1/2- 2 c. of grated mozzarella cheese, then sprinkle with the broccoli and 1/2 small onion that has been sliced paper thin.
• Crumble 1 dried chile de arbol over the top of the pizza*** and drizzle with olive oil.
• Bake for 15 minutes, or until the crust is crunchy and the cheese is melted and bubbling.
• Let cool slightly, then slice and serve.

Serves two-three

*Or use leftover cooked broccoli. Broccoli can be roasted and stored in the fridge a couple days in advance.

**Or crush 5-8 canned whole tomatoes with your hands and put on the pizza.

***If you can't find dried chile de arbol, you can substitute with a few pinches of red chile flakes.

Jalapeno Margaritas

It's five o'clock somewhere with these fresh and spicy margaritas

I'm in Minnesota for a week celebrating my first ever white Christmas with my husband and in-laws. We've been enjoying our share of festive activities: viewing Christmas lights around the city, attending a play, and enjoying traditional holiday food and drinks. But we took a break from tradition earlier in the week and I made a big Mexican dinner for everyone, complete with homemade margaritas. These have a spicy kick from fresh jalapenos and rival the drinks at our favorite restaurant. The key is using fresh squeezed lime juice, which yields the perfect balance of tang and sweetness that you can't get from bottled juice or mixes. I'd recommend using a citrus juicer (I have this durable and inexpensive one at home) to make juicing all those limes a breeze. All of the ingredients can be prepared well in advance (the jalapeno tequila can keep for months!) and can be scaled to feed a crowd. We ended up quadrupling the recipe for our group, which made for a very fun night.


More Cocktail Recipes:
- Kumquatinis
- Mojitos
- Asian Pear Martinis


Spicy Jalapeno Margaritas:

• Make the simple syrup. Combine 1/2 c. sugar and 1 c. water in a small sauce pan over medium high heat and stir until the sugar dissolves.
• Transfer the simple syrup to the refrigerator until cold.*
• Cut a jalapeno in half lengthwise and add to a cocktail shaker with a lot of ice and 1/2 c. of silver tequila.**
• Add in 1/2 c. fresh-squeezed lime juice, 1/4 c. triple sec, and 1/4 c. simple syrup.
• Put the top on the shaker and shake until very cold.
• Strain the margaritas into glasses and garnish with thin slices of jalapeno and lime.

Makes 2-3 drinks

*Simple syrup can be made at least a week in advance and stored in an airtight container in the fridge. If you don't have much time, you can quickly cool the syrup by placing the container of syrup in a bowl full of ice.

**Another option is to combine the tequila and jalapeno in a container and let sit for several hours or even several days, depending on how spicy you want the drink. The infused tequila will keep for months.

Do you like your margaritas blended? Remove the jalapeno from the infused tequila and combine it with the remaining ingredients and a handful of ice in a blender. Blend until smooth and frothy.

Want to add a salted rim to your glass? Simply rub a lime wedge around the rim of your glass and then dip in a plate of kosher salt.

Spicy margaritas not your thing? Just omit the jalapeno and you'll have the perfect classic margarita recipe.

Mexican Turkey Soup

One of my favorite things to do with a lazy day is simmer a big pot of soup - something easy that doesn't require a lot of babysitting but will yield a delicious dinner when it's done cooking. This Mexican turkey soup is basically a simple broth with shredded meat that gets most of its excitement from the numerous toppings and add-ons. The broth only has two ingredients: water and the carcass from our Thanksgiving turkey, but manages to have a rich turkey flavor that really makes this dish. The recipe is heavily based on a chicken tortilla soup recipe I shared a couple years ago, so feel free to adapt your broth to that method if you don't have a leftover turkey carcass hanging around. It's a warm, satisfying bowl of goodness that will fill you up without weighing you down.


P.S. I make all my soups in my Sur La Table dutch oven, which is on sale today for Cyber Monday!


Related Recipes:
- Chicken Tortilla Soup
- Turkey Enchiladas
- Turkey Noodle Soup


Mexican Turkey Soup:

• Place a turkey carcass from a 16 lb. cooked turkey* in a large dutch oven and cover with water.
• Bring to a boil, then lower to a simmer and cook for 4 hours.
• Remove the turkey and strain the broth into a bowl to remove any solids.
• Place the broth back in a pot over low heat and skim any fat off the top.**
• Add 2 c. cooked, shredded turkey to the pot and simmer for 10 minutes, or until warm.
• Ladle soup in bowls and stir in 1 tsp. (or more, depending on desired spice level) of canned chipotle peppers in adobo into each. Add a squeeze of fresh lime to each soup.
• Garnish soup with crispy tortilla strips, fresh cilantro, diced avocado, cubed mozzarella cheese, etc.
• Serve immediately and enjoy.***

Serves six-eight

*I removed some large pieces of skin and reserved any big remaining pieces of meat for shredding and adding to the soup after.

**Broth can be made in advance and will keep in the fridge for a week or in the freezer for several months.

***Leftover soup (sans garnish) can be kept in the fridge for a few days.

Sweet & Sour Charred Cauliflower

This recipe is inspired by another dish that we ate at Gjelina last weekend. They do a great job with interesting vegetable dishes, and it's one of the few places where I often like the sides as much as the main courses. Part of their success comes from a super hot wood-burning oven (it's rumored to cook pizzas in 90 seconds) that adds a nice char and smokey flavor to nearly everything they cook. Most of us don't have our own pizza ovens at home, but searing the vegetables in a hot pan and then finishing them in the oven (the same way that I like to cook a lot of meat and fish) is an easy way to get the same dark charred flavor into your dishes.

More Cauliflower Recipes:
- Parmesan-Roasted Romanesco
- Cheddar Cauliflower Soup
- Cauliflower & Pancetta Shells


Sweet & Sour Charred Cauliflower:

• Combine 2 tbsp. red wine vinegar, 1 tbsp. freshly-squeezed lemon juice, 1 tbsp. soy sauce, 1 tbsp. fish sauce, and 1/2 tbsp. sugar in a small bowl. Set aside.
• Meanwhile, heat 2 tbsp. canola oil in a skillet until very hot and almost smoking.
• Add in 1 head of cauliflower,* cut into florets, and do not stir for 3-4 minutes (this will allow the cauliflower to brown and char in some places).
• Turn the cauliflower with a spatula, sprinkle 1 sliced Fresno chile** on top, and transfer the skillet to a 450F oven.
• Cook for 7-8 minutes, then toss with the sauce and cook for another 5 minutes, or until sauce has thickened and cauliflower is tender.
• Let cool slightly, then serve.

Serves two-three (side dish)

*I used heirloom cauliflower from my farmers market, which is why it is green in the photo.

**Remove the seeds to cut down on the spice.

Cajun Chicken Pasta

Bow-tie pasta, chicken, and vegetables tossed in a spicy cream sauce

There's nothing better than coming home from work on a cool evening and digging into a warm bowl of rich, hearty pasta. It finally started feeling like fall last week (although temps have bounced back up today) and I started breaking out all the comfort food ideas that I've been saving since summer. This pasta, which I modeled after my favorite dish at the Cheesecake Factory and this Pioneer Woman recipe, is full of sauteed veggies and golden pieces of chicken, all tossed in creamy sauce. I liberally added a homemade Cajun seasoning blend which adds a nice amount of spice and flavor compared to standard cream sauces. It's the perfect one pot meal and leftovers reheat great the next day.


Related Recipes:
- Chicken, Shrimp, & Sausage Jambalaya
- Smothered Chicken
- Baked Macaroni & Cheese


Cajun Chicken Pasta:

• Mix together 2 tsp. kosher salt, 2 tsp. ground cumin, 2 tsp. paprika, 2 tsp. garlic powder, 2 tsp. chile powder, and 1 tsp. cayenne pepper.*
• Sprinkle most of the spice mixture over 2 diced boneless, skinless chicken breasts and stir to evenly coat the meat.
• Meanwhile, bring a large pot of salted water to a boil and cook 1 lb. bowtie pasta until al dente.
• Heat 2 tbsp. butter and 1 tbsp. oil in a large pot and add in the chicken.
• Cook, stirring occasionally, for 4-5 minutes, or until golden and cooked through.
• Use a slotted spoon to remove the chicken, then add in 2 diced bell peppers, 1 diced red onion, 1 diced jalapeno pepper, 1 c. diced mushrooms, and the remaining spice mixture.
• Cook the vegetables until soft, about 5-8 minutes, then remove with a slotted spoon.
• Add in 1/2 c. white wine and reduce for a few minutes, scraping up the brown bits from the bottom of the pan.
• Add in 1 c. chicken broth and boil and reduce for a few minutes.
• Add in 1 c. heavy cream and the cooked chicken and vegetables.
• Drain the pasta and add to the pot, then stir over low heat for a few minutes, until the pasta absorbs most of the sauce.
• Divide onto plates and sprinkle with fresh basil.

Serves four

*Or use whatever Cajun seasoning blend you like best.

Roasted Chili & Cheese Egg Bake

I’m addicted to the Pioneer Woman – not just for her simple recipes, but for her life on a ranch “in the middle of nowhere” and her cute family and animals. Her food leans towards the heavier side, but this dish has a nice balance of heat and richness. I adapted the original recipe quite a bit and used fresh roasted hatch chiles (in season now) and a simplified baking method. With only a few ingredients and a quick trip to the oven, you’ll have an easy and satisfying breakfast that works just as well for two people as it does for a crowd (the recipe can easily be doubled or tripled). Feel free to get fancy with the garnishes: fresh cilantro, sliced avocado, and salsa would be a great additions.

Roasted Chili & Cheese Egg Bake:

• Roast 4-5 hatch chiles* under a broiler or gas grill until the skin gets completely charred.
• Place chiles in a bag to steam for 10 minutes, then rub off the skins and pull out the stem and seeds.
• Open chiles up so they lay flat and place half in an even layer in a small baking dish.
• Sprinkle the top with 1/2 c. grated Monterey Jack cheese, then repeat with another layer of chiles and cheese.
• Meanwhile, beat together 4 eggs and 1/2 c. milk until smooth. Season with salt and pepper.
• Pour the egg mixture over the chiles and cheese and bake in a 350F oven for 30-35 minutes, or until eggs are set and slightly jiggly in the center.
• Let cool slightly, then cut the eggs into squares and serve on top of warm corn tortillas.

Serves three-four

*Or any other medium-spicy chile. Chiles can be charred and seeded days in advance and kept in the fridge or months in advance and kept in the freezer.

Charred Tomatillo Salsa

As someone who grew up eating a lot of Mexican food but was picky about tomatoes, I've always been partial to tomatillo salsa. I love its green color, slight tang, and how it adds a lot of flavor without overwhelming heat. This charred version adds a subtle smokiness and is great on grilled meat or vegetables, in tacos, or served with chips. It couldn't be easier to make and is so much tastier than the jarred store-bought stuff. Your friends will be impressed.


Charred Tomatillo Salsa:

• Grill* 1 1/2 lb. of tomatillos, husks removed, and 2 jalapeño peppers* until skin is blackened and vegetables are soft.
• Rub off most of the black skin, remove the ribs and seeds from the peppers, then transfer everything to a blender.
• Add in 2 roughly chopped scallions, 1 cloves of garlic, 1 tbsp. of olive oil, and a large pinch of salt.
• Blend the salsa until smooth, then check for seasoning.

Makes three cups

*Or use a broiler.
**Jalapenos tend to vary wildly in spiciness. I added two and it ended up being very spicy. You can try adding one if you're worried it will be too hot.

Chorizo, Potato, & Pepper Hash

A hearty breakfast hash made of spicy chorizo, potatoes, and peppers and topped with a poached egg

We had a gloriously lazy Sunday filled with watching football and lounging in our PJs until late afternoon. We were out late the night before for a friend's birthday celebration and I knew that I wasn't going to be in the mood for leaving the house or making an elaborate breakfast at home. This hash was perfect: low maintenance and excellent for curing a hangover. If you plan ahead, all the vegetables can be prepped and chopped the night before for an even easier morning. This recipe can also easily double to serve a larger crowd without any extra work.


Related Recipes:
- Lobster Hash
- Chorizo Huevos Rancheros
- Bacon & Brussels Sprout Hash


Chorizo, Potato, & Pepper Hash:

• Place 1 lb. of Yukon gold potatoes in a pot of cold water, bring to a boil, and cook for 15 minutes, or until nearly cooked through.*
• Drain potatoes, cool slightly, and dice.
• Meanwhile, heat 1 tbsp. canola oil in a skillet and add in 2/3 lb. of chorizo sausage, casings removed.
• Break up the sausage with a wooden spoon and cook until fat has rendered and sausage is brown.
• Remove the sausage to a plate, leaving the fat in the pan.
• Add in 1 diced red onion, 1 diced bell pepper, 1 hatch chile,** and the potatoes. Season with salt.
• Cook for 8-10 minutes, or until vegetables are softened and starting to brown.
• Add in 1 minced clove of garlic and cook for another minute, then add the sausage back in and stir to combine.
• Stir in a handful of fresh cilantro, then divide onto plates.
• Top the hash with a poached egg and serve with salsa or hot sauce as desired.

Serves two-four

*You should still feel a little resistance when inserting a knife into the potatoes.

**Or any other medium-spicy chile.

Jalapeno Corn Soup with Seared Scallops

This spicy summer corn soup is great with seared scallops for supper or on its own as a side dish

Life has been really crazy the last few months (and to be honest, even longer, since planning a wedding was no small feat). Part of why it's been so hectic is that I decided to leave my job - where I've been going everyday for the last four years - and work for a new company. Besides the obvious learning curves that come with any new job, one of the biggest changes is that I have to provide my own breakfast and lunch most days. This has made leftovers even more important, and I've been planning my weekly dinners around things that keep and reheat well for lunch the next day. Soup is an obvious choice, and this jalapeño corn one was perfect for dinner with seared scallops and on its own for leftovers the next few days. It's definitely spicy, but the sweet corn and meaty scallops help to balance it out. 

Related Recipes:
- Lobster, Corn, & Bacon Chowder
- Corn Bisque
- Roasted Red Pepper & Corn Soup

Jalapeño Corn Soup with Seared Scallops:

For Soup

• Melt 3 tbsp. of butter into a large pot over medium heat.
• Add in 1 diced onion and 2 diced jalapeños* and cook for 5-7 minutes, or until softened but not brown.
• Add in 3 cloves of minced garlic and cook for another minute.
• Add in the kernels from 9 ears of corn and cook for another 5 minutes, or until softened.
• Pour in 4 c. of low-sodium chicken broth, 4 reserved corn cobs, and 1/2 c. heavy cream.
• Season generously with salt and pepper.
• Bring soup to a boil, lower to a simmer, and cook for 45 minutes.
• Remove the corn cobs and discard them.
• Carefully pour the 3/4 of the soup into a blender** and puree until smooth.***
• Return pureed soup back to the pot with the remaining chunky soup and stir to combine.
• Check for seasoning and adjust as necessary.****

For Scallops

• Heat 1 tbsp. butter and 1 tbsp. oil in a large heavy skillet until very hot.
• Add in 8-12 large scallops and season with salt and pepper.
• Cook for 2-3 minutes per side, or until caramelized.
• To serve, place a few scallops in a shallow bowl, then top with the soup.

Serves four-six (main course)

*I used two and kept most of the seeds in and it was very spicy. You can remove the seeds or just use one jalapeno if you don't want it too hot.

**Or use an immersion blender if you have one. Be careful blending hot soup because it can cause your blender to explode.

***If you want, you can strain the soup after blending to get an even smoother texture.

****Soup can be frozen for a few months for refrigerated for several days.