We recently bought asparagus at Costco, which means that we had TONS of asparagus. So I started looking for recipes for different ideas, and I found this recipe for Turmeric-Black Pepper Chicken with Asparagus from NYT Cooking and I knew I had to try it in the Delaney Test Kitchen for two reasons: #1 - it looked and sounded delicious, and #2 - it said "Total Time 15 minutes."  As a working mom I need to know - can that be real?!

This recipe was truly as easy as it seemed, and I even had everything I needed already in the pantry. And the best part? It truly was delicious!!  I served it with rice at the request of my son, but this could easily be served with some of your favorite noodles.

I think it took me closer to 20 minutes to make it, but who's counting? Even if it was 20 minutes, that is a weeknight win for me. I hope you enjoy it, too!

Turmeric-Black Pepper Chicken with Asparagus

INGREDIENTS:

• 3 Tbsp honey
• ¾ tsp black pepper, plus more to taste
• Kosher salt (such as Diamond Crystal)
• 2 Tbsp  all-purpose flour
• 1 ½ tsp ground turmeric
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (note: I used chicken breasts because that is what I had on hand, and it worked fine.)
• 1 Tbsp coconut oil
• 12 oz asparagus, trimmed and thinly sliced on an angle
• 1 tsp unseasoned rice vinegar or soy sauce
• 1 lime, cut into wedges (optional)

PREPARATRION:

Step 1:
In a small bowl or measuring cup, stir together ¼ cup water with the honey, pepper and ½ teaspoon salt; set honey mixture aside.

Step 2:
In a medium bowl, stir together the flour, turmeric and 1 teaspoon salt. Add the chicken and toss until coated.

Step 3:
In a medium (10-inch) nonstick skillet, heat the oil over medium-high. Add the chicken and cook until the turmeric is fragrant and the chicken is golden brown on both sides, 2 to 3 minutes per side.

Step 4:
Add the asparagus, season with salt, stir to combine and cook until crisp-tender, 1 to 2 minutes.

Step 5:
Add the honey mixture and cook, stirring, until the chicken is cooked through and the sauce has thickened, 2 to 3 minutes.

Step 6:
​Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Serve with lime squeezed over top, if you like.​

 I have had this recipe from @the_foodiediaries in the queue for The Delaney Test Kitchen for a while, and it did not disappoint. This was spicy, creamy, nutty and had just the right amount of heat. My son ate it so fast that he came back for more before I even sat down myself. To me, that is a sign of a hit. Especially for a weekday.

The recipe says it feeds 1-2 people, but that didn't seem quite right, at least not for a house full of hungry boys. Instead I used one package or ramen per person and increased the recipe accordingly, and it was perfect. 

Ten Minute Spicy Sesame Noodles
 
INGREDIENTS (per serving):

• 1 package of noodles of your choice
• 2-4 cloves of garlic, minced
• 1 knob of ginger finely grated
• 1 Tbsp gochujang or chili flakes
• a handful of sliced scallions for the noodles, plus a few for garnish
• 2-3 tsp sesame seeds, plus 1 tsp as garnish
• 4 Tbsp light soy sauce
• 1.5 Tbsp rice vinegar or lime juice
• 1.5-2 Tbsp of hot sesame oil
• Dash of brown sugar or honey (optional)
• Sliced cucumbers for garnish (optional)

 
 
PREPARATION:
Step 1:
Cook the noodles, then drain and reserve some of the starchy cooking water. Immediately toss the noodles with a splash of sesame oil to prevent it from clumping, and set aside.
 
Step 2:
In a heat proof bowl, mix together:
2-4 cloves of garlic, minced
1knob of ginger finely grated
1 Tbsp gochujang or chili flakes
a handful of sliced scallions
2-3 tsp sesame seeds
 
Step 3:
Heat up 1.5-2 Tbsp of sesame oil , then pour it on top of the mixture and let it sizzle.
 
Step 4:
Give it a mix, then stir in:
4 Tbsp light soy sauce
1.5 Tbsp rice vinegar or lime juice
1.5 – 2 Tbsp sesame paste
1 Tbsp peanut butter
1-2 Tbsp Black Tea
Hot sauce or chili oil (optional)
 
Step 5:
Stir it well, then add a splash of the starchy noodle water.
Add a dash of brown sugar or honey (optional for sweetness).
Mix until your sauce comes together with a smooth consistency.
 
Step 6:
​Pour the sauce over the noodles and serve it cold, garnish with sliced cucumbers, scallions and/or sesame seeds.

I was perusing the recipes on the NYT Cooking App, and I saw this one. Besides it looks so delicious, it said “Total Time 15 minutes.” OK – for that alone I had to give it a go in the Delaney Test Kitchen.
 
This absolutely delicious. My only mistake was the heat. And depending on who you talk to, maybe it wasn't a mistake. I could not find Thai or serrano chiles at Trader Joe’s, so I went with a jalapeno. I do not know how to tell if a jalapeno will be hot or not. Some are scorching and others quite bland. This one was kicking. My lips were tingling - it was a bit much for my taste, but my husband loved it.

On the Times site, they mention that you can use the ground chicken, but can easily replace it with ground pork, sliced beef or chicken, or even sliced mushrooms. We loved it with the ground chicken, so I think I sill stick to that.
 
And as for the 15 minutes as suggested? I was done cooking before my rice cooker was even done. That is a total win for me, especially on a night busy with soccer practices.
 

Kua Kling (Southern Thai-Style Red Curry)
 
INGREDIENTS
2 Tbsp neutral oil, such as canola or grapeseed
¼ Cup Thai red curry paste (ideally one with makrut lime, lemongrass and shrimp paste)
1 tsp ground turmeric
2 Thai or serrano chiles, thinly sliced, or to taste
1 lb ground chicken
½ tsp dark brown sugar
2 tsp fish sauce
¼ tsp freshly grated lime zest
 
For serving:
Rice, sliced cabbage, chopped herbs, sliced avocado, chopped cucumber, and optional fried egg
 
 
PREPARATION
 
Step 1:
In a nonstick skillet over medium-low heat, warm the oil and toast the curry paste, turmeric and chiles (if using) until extremely fragrant, 2 to 3 minutes. Stir and lower heat as needed to prevent sticking.
 
Step 2:
Add the chicken and cook, breaking the meat up with a spoon. Stir to coat the meat in the curry paste and to prevent sticking, and cook until the chicken is opaque, 7 to 10 minutes. If everything is sticking, don’t panic — just add a little water or neutral oil.
 
Step 3:
Stir in the brown sugar, fish sauce and lime zest, and cook just until the liquid’s been absorbed, about 1 minute. Season to taste with more brown sugar and fish sauce. (The chicken should be spicy first, salty second.) Serve at once with desired toppings.

When I saw this recipe on the NYT Cooking app, I knew I needed to give it a go in the Delaney Test Kitchen. Turns out I was absolutely right. This dinner was awesome!  SO yummy. No leftovers. My son even went back for seconds before I was done eating.

And this is absolutely a 30 minute meal – the catch is that the chicken needs to marinate a bit. You could prep it a day before and let it marinate in the fridge overnight. I prepped it (which did not take long at all) when we got home from our soccer game, and  let it marinate for an hour before cooking (vs the 2 hours recommended in the recipe) and it was still great.  I also know that my family doesn’t love chicken thighs (which the recipe calls for), so I used thin chicken breasts and they cooked perfectly and in the same amount of time on the grill.

I served them with a nice salad of everything from the farmers’ market – fresh arugula, radishes, cucumber, and heirloom tomatoes with a light oil and vinegar dressing. It was perfect – and so easy. Alternatively, I'd also suggest a quick pickled cucumber and tomato salad as a great side dish for this. Enjoy!
 
Grilled Za’atar Chicken with Garlic Yogurt and Cilantro
 
INGREDIENTS:
 

• 6 garlic cloves, finely grated, pressed, or minced
• 2 lemons, zested
• 1 Cup plain whole-milk yogurt
• ¼ Cup chopped fresh cilantro, plus more sprigs for garnish
• 3 Tbsp extra-virgin olive oil, plus more for serving
• 1½ Tbsp za’atar, plus more for serving
• 1 Tbsp chopped fresh oregano or marjoram, plus more sprigs for garnish
• 1¾ tsp salt
• ¼ tsp freshly ground black pepper
• 2¼ pounds boneless, skinless chicken thighs

 
PREPARATION:

Step 1:
In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, ⅓ cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.

Step 2:
When ready to cook, light the grill to medium or heat your broiler with the rack 3 inches from the heat source. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through.

Step 3: While the chicken is cooking, place remaining ⅔ cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).

Step 4 :
To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

TIP

• If you’re broiling instead of grilling, you can line your sheet pan with foil for easier clean up. Don’t use parchment paper, it may burn.

 

With a lightly crisp exterior and pillowy center, these ricotta gnocchi are finished in sage-infused brown butter for a bit of nutty richness. Yum! I saw this on the cover of the latest issue of Food & Wine Magazine and had to make it.
 
So I want to be clear: the Delaney Test Kitchen is focused on easy, 30 minute meals you make after a long day at work.  This one takes a bit longer to prepare - but hear me out.

You can meal prep this over the weekend in about 30 minutes hands on, plus 30 minutes for the dough to rest, and it will make TWO meals.

You can make one of those meals that day or the next, or you can freeze them all for later. So in the end when you do cook this recipe with your pre-made ricotta gnocchi, then it IS a 30 minute meal to make.

This recipe also makes an enormous amount of food: 100 gnocchi! So my recommendation is this: Make the gnocchi, but cook half and freeze the other half after slicing them.
 
By freezing the other 50 gnocchi, you can keep an impressive yet easy last-minute dinner option at the ready.
 
Additionally, these gnocchi can be prepared through step 3 and refrigerated, covered, for up to one day, or frozen for up to two weeks. Freeze gnocchi on the baking sheet until hardened, about two hours. Transfer frozen gnocchi to a large ziplock bag, and store in the freezer. Boil frozen gnocchi until they float to the surface, three to four minutes. Once the gnocchi floats to the surface, continue boiling for two minutes more. Proceed with the recipe as directed.

Crispy Ricotta Gnocchi

INGREDIENTS:

• 2 3/4 Cups whole-milk ricotta cheese (approx. 26 ounces)
• 3 ounces Parmigiano-Reggiano cheese, grated (about 2/3 cup), plus more for garnish
• 1 large egg
• 1 large egg yolk
• 2 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper, plus more to taste
• 1/2 tsp ground nutmeg
• 1 1/2 tsp grated lemon zest plus 4 teaspoons fresh lemon juice, divided
• 2 1/3 Cups all-purpose flour (about 10 ounces), plus more for dusting
• 3 Tbsp extra-virgin olive oil, divided, plus more for greasing
• 4 ounces pancetta, finely chopped (about 2/3 cup), divided
• 6 Tbsp unsalted butter, divided
• 20 fresh sage leaves, divided

 
PREPARATION:
Step 1:
Place ricotta, Parmigiano-Reggiano, egg, egg yolk, salt, pepper, nutmeg, and lemon zest in the bowl of a stand mixer fitted with the dough hook attachment; beat on medium speed until well combined, about 15 seconds. Decrease speed to low; gradually add flour, beating until incorporated, about 30 seconds. Increase speed to medium, and beat until a soft and tacky dough forms, about 1 minute.
 
Step 2:
Turn dough out onto a heavily floured work surface, and shape into a disk using floured hands. Dust top of dough disk with flour, and wrap tightly in plastic wrap. Refrigerate until dough is pliable and soft to the touch, about 30 minutes.
 
Step 3:
Line a large rimmed baking sheet with parchment paper, and dust with flour. Turn dough out onto a floured work surface, and cut into 4 even pieces. Roll each piece into a 3/4-inch-thick rope, about 22 inches long. (Note: for ultra-tender gnocchi, avoid overworking the dough or incorporating too much flour when rolling the dough into ropes.)
 
Cut each rope into 3/4-inch-long pieces (about 25 to 28 pieces per rope); transfer gnocchi to baking sheet.
 
Step 4:
Bring a large pot of salted water to a boil over medium. Meanwhile, grease a large rimmed baking sheet with olive oil. Working in batches, boil gnocchi until they float to the surface, about 2 minutes. Once gnocchi float to the surface, continue boiling for an additional 2 minutes. Transfer gnocchi to greased baking sheet using a slotted spoon.
 
Step 5:
Preheat oven to 200°F. Heat 1 1/2 tablespoons oil in a large nonstick skillet over medium. Add half of the pancetta; cook, stirring occasionally, until fat is rendered and pancetta is starting to brown but not crisp, 3 to 5 minutes. Stir in 3 tablespoons butter; cook, stirring occasionally, until butter smells nutty and begins to brown, about 3 minutes. Stir in 10 sage leaves; cook, stirring constantly, until leaves crisp, about 20 seconds.
 
Step 6:
Add half of the gnocchi to skillet; cook, undisturbed, until bottoms are browned, 2 to 3 minutes. Flip; cook until browned on both sides, about 2 minutes. Stir in 2 teaspoons lemon juice; season with additional salt and pepper to taste. Transfer gnocchi mixture to a large ovenproof platter using a slotted spoon; drizzle with 2 tablespoons butter mixture. Transfer to oven to keep warm. Wipe skillet clean.
 
Step 7:
Repeat with remaining 1 1/2 tablespoons oil, remaining half of pancetta, remaining 3 tablespoons butter, remaining 10 sage leaves, remaining half of gnocchi, and remaining 2 teaspoons lemon juice. Season to taste with salt and pepper. Garnish with additional Parmigiano-Reggiano; serve warm.

I just got my September issue of Food & Wine Magazine, and it is filled with some fabulous recipes for Fall.  This one looked like a winner for the Delaney Test Kitchen, and I was right. It took 35 minutes total, has a good amount of protein for my athletes, and I always love a soup with kale. It was a really nice soup for a cozy day. 

While I used hot Italian sausage as per the recipe, I felt like it could have used some more heat. So next time I’ll be adding some red pepper flakes while the kale is wilting.

I served it with fresh French bread so soak up all the goodness.
Side note:  it made a lot of food. I let the extra cool and then stored it in mason jars in the fridge. It will keep for up to four days. To reheat it, just pour it into into a saucepan and heat it over medium low heat. We will definitely be making this again. Happy Autumn!

Creamy Tuscan Chickpea Soup
Ingredients:

• 1 Tbsp extra-virgin olive oil
• 1 lb spicy Italian sausage, casings removed
• 1 large yellow onion, chopped (about 2 cups)
• 1 large celery stalk, chopped (about 1/2 cup)
• 1/2 Cup finely chopped oil-packed sun-dried tomatoes
• 4 large garlic cloves, minced
• 8 Cups chicken stock
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 4 cups torn kale leaves (about 1 small bunch)
• 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup), plus more for garnish (optional)
• 1/4 Cup heavy cream
• 2 Tbsp chopped fresh basil
• 3/4 tsp kosher salt

PREPARATION:

1. Heat oil in a large Dutch oven over medium-high. Add sausage; cook, stirring often and breaking into small crumbles using a wooden spoon, until sausage is rendered and browned, 5 to 8 minutes.
2. Add onion and celery to Dutch oven; cook, stirring often and scraping bottom of pot to loosen any browned bits, until vegetables begin to soften, 4 to 6 minutes. Stir in sun-dried tomatoes and garlic. Cook, stirring often, until fragrant, about 1 minute. Stir in stock and chickpeas; bring to a boil over medium-high. Reduce heat to medium-low; simmer, uncovered, until flavors meld, about 15 minutes. Spoon off and discard any foam that rises to the surface.
3. Add kale to Dutch oven; cook, stirring occasionally, until tender, about 5 minutes. Remove from heat, and stir in cheese, cream, basil, and salt. Divide soup evenly among bowls, and garnish with additional cheese, if desired.

This is another 25-30 minute meal that is a winner in our house. This recipe serves 2-3 people, so you'll need to double it if you're cooking for a family of four with big appetites. Or if you want seconds and/or leftovers.

This recipe is great because everybody loves it, and it is easy to make at the end of a long day. It is an easy win!

Crispy Thai Beef & Snow Peas
served over gold turmeric rice
 
INGREDIENTS:

• 12 oz ground beef
• Beef Starter: 1/4 c onion, 1 Tbsp diced ginger
• Thai Sauce Starter: 2 Tbsp tamari, 1 1/2 Tbsp light brown sugar, 1 Tbsp fish sauce, 2 tsp red curry paste
• 1 lime
• 1 Cup snow peas
• 3/4 c jasmine rice
• 1 tsp turmeric
• 1 Tbsp cilantro

 
 
PREPARATION:
STEP 1:
In a pot that will hold 2 cups of rice, heat 1 Tbsp of olive oil over medium. Add the tumeric and the rice and toast for 2-3 minutes. Then add  1 ½ cups of water & a pinch of salt and bring to a boil. Once it boils then reduce the heat to low, cover the pot, and cook for  12–15 min.  

Step 2:
Trim snow peas and slice into 1–2" pieces. Put to the side.

Step 3:
In a large sauté pan, heat 1 Tbsp oil (2 Tbsp) over medium-high.
Pat ground beef dry, then add the beef to pan and flatten into an even layer, and cook for 4–5 min without stirring to crisp the bottom. Keeping beef in the pan, spoon out most of excess fat and discard.

Step 4:
Break beef up with a wooden spoon and add Beef Starter & the chopped snow peas, and cook for another 3–4 minutes until the peas are just tender.

Step 5:
Zest and juice lime(s), keeping them separate. Then chop the cilantro. 

Step 6:
Make the sauce by first removing the beef & peas from pan. Then reduce the heat to medium.
Then to that same pan, still on the heat, add the lime juice & Thai Sauce Starter. Stir it to combine while scraping up any browned bits in the pan for 1-2 minutes. 

Step 7:
Add lime zest to rice and fluff with fork.  

Step 8:
Scoop rice onto a plate, top with crispy beef & snow peas mixtures,  and drizzle with the sauce.
Garnish with cilantro.

In honor of my 29th (!) wedding anniversary, I thought it was time to add “Marry Me Chicken” to the blog. This is one of our favorites that I’ve been making for years, and only recently realized I had not added it – so here it is.

I have tried a few versions of this recipe, but my favorite is the one from NYT Cooking.  As they said  “This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce. With wedding bells in mind or not, this dish comes together fairly quickly and is just as great for entertaining as it is for a family meal.”

That is perfectly stated in my opinion. Plus - it is an easy, a one pan dish (bonus) and the sauce is so yummy thanks to the sun dried tomatoes and the tomato paste. I recommend serving this over rice (if you cook it in the rice cooker, it still only counts as a one pan meal!), or with fresh crusty bread from the bakery or that you cooked earlier using my favorite recipe for The Easiest Loaf of Bread.
 
Marry Me Chicken

INGREDIENTS:
·       3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry
·       Kosher salt and black pepper
·       ¼ cup all-purpose flour
·       3 Tbsp extra-virgin olive oil, plus more as needed
·       3 t Tbsp unsalted butter
·       3 garlic cloves, chopped
·       1 Tbsp tomato paste
·       ½ tsp dried oregano 
·       Red-pepper flakes, to taste  
·       1 cup low-sodium chicken stock
·       ½ to ¾ cup heavy cream
·       ½ cup (1½ ounces) grated Parmesan
·       ⅓ cup sliced sun-dried tomatoes, packed in oil
·       Fresh basil, for serving
 
PREPARATION:

Step 1:
If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets (see Tip). Season both sides of the chicken cutlets well with salt and pepper.

Step 2:
Scatter the flour on a large plate and coat the cutlets, shaking off the excess. Transfer the cutlets to a sheet pan or large plate in a single layer.

Step 3:
Heat the oil in a large pan over medium-high. Once hot, reduce the heat to medium and add the butter. As soon as it melts, add the cutlets and cook until golden on one side, about 5 minutes. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed. Transfer the cutlets to a plate or sheet pan.

Step 4:
Reduce the heat to low, add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomato paste, stirring until the color deepens, about 2 minutes. Add the oregano and red-pepper flakes, to taste.

Step 5:
Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.

Step 6:
Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer. Stir in the Parmesan and the sun-dried tomatoes. Add more cream, if you like, and season the sauce.

Step 7:
​ Place the chicken back in the pan to warm through, about 4 minutes. Remove from the heat and scatter basil on top.

​It has been a very rainy May here in Georgia, and as a result my little herb garden is already overflowing. I was looking for something to do with all this basil and came across this recipe for Basil-Butter Pasta from NYT Cooking and thought I’d give it a try in the Delaney Test Kitchen.

This was like eating a very light pesto. It smelled like summer, and the basil was in every bite. It was a huge hit. And while the recipe says it takes 40 minutes, we got it done in 30 once we staged everything. The “hardest” thing was harvesting the basil.

​This was a great summer dinner recipe, but it would be great for lunch as well. Enjoy!
 
Basil Butter Pasta
(serves 4)
 
INGREDIENTS:
1 lb of any pasta
6 Tb unsalted butter at room temperature, sliced
3 cups (80g) packed basil leaves
 
 
PREPARATION:
 
Step 1:
Bring a large pot of well-salted water to a boil. Place the basil in a heatproof colander. Once the water is boiling, submerge the colander with the basil into the pot and use a spoon to push the leaves into the water. Blanch for 10 seconds, then immediately rinse the leaves under cold water to stop the cooking. Squeeze them dry with your hands. Reserve the boiling water.
 
 
Step 2:
Transfer the basil to a food processor and pulse until finely chopped. Add the butter and process, scraping the sides of the food processor as needed, until very smooth. Refrigerate until ready to use. (Basil butter will keep, refrigerated, for up to 1 week, or in the freezer for several months.)
 
 
Step 3:
Add the pasta to the boiling water and cook until tender. Reserve 1 cup of the pasta cooking water, then drain the pasta. Return the pasta and ¼ cup of the reserved pasta water to the pot, then add the basil butter and toss to coat. (Doesn’t it smell incredible?) If the pasta is dry instead of silky and glossy, add more pasta water, 1 tablespoon at a time. Season to taste with salt.

​There are certain things that make me think of summers when I was younger – endless days at Robert Moses beach, sailing on the Long Island Sound, trips to Mystic, boating to Block Island, baked clams, clam chowder at Claudio's, and Lobster Rolls!

This is such special meal to have in the summer, and doesn't take a lot of time or work. You can make it for lunch or for dinner, and its always a treat. Enjoy!
​
Kris' Easy East End Lobster Rolls

Ingredients:

• 1 Tbsp butter, softened
• 4 hot dog buns or kaiser rolls, split
• 4 lettuce leaves
• 2 Tbsp Duke’s mayonnaise
• 1 tsp fresh lime juice
• 1 dash hot pepper sauce (e.g. Tabasco)
• Salt &Pepper to taste
• 2 green onions, chopped
• 1 stalk of celery, finely chopped
• 1 ½ pounds cooked and cubed lobster meat (e.g. 4 Lobster Tails)
• ½ tsp dried Tarragon, or 1Tbsp fresh Tarragon
• ½ tsp dried chives, or 1 Tbsp fresh Chives
• Fresh chives and parsley for finishing​

Preparation:

1. If using fresh lobster tails, start with cooking the lobster:
   1. Bring a medium pot of salted water to a boil
   2. Once lobster cools slightly, use kitchen scissors to cut the length of the top of the tail. Use your fingers and or a knife to gently pry the meet from the sides of the shell. Remove the meat and cut into 1” pieces. Set aside.
   3. Once the water is boiling, add the lobster tails and cook over medium high for 5 minutes. Use tongs to remove the lobster tails and place on a working surface (plate or cutting board).  

 
    2.   Lightly butter the insides of buns and line with lettuce leaves. Set aside.
    3.    Mix together the mayonnaise, lime juice, hot pepper sauce, salt, and pepper in a medium bowl until well blended.
    4.    Add in green onions, celery, chopped Tarragon and chopped Chives and mix well.
    5.    Gently fold in lobster until just coated.  
    6.     Line each bun with an equal amount of the lobster mixture.
    7.     Top with fresh chives and parsley to taste.
    9.     Serve with salty kettle chips and iced tea.

I am always looking for new ways to cook chicken, and this one is a crowd pleaser in our house. I call it French Chicken but that is just marketing to sell it to my audience (kids).

It's really breaded chicken with a garlic butter sauce and a side salad. It is savory instead of spicy so it is departure from many of our other dinners.

I never have leftovers with this one, and I can easily make it in under 30 minutes.

I hope this is a helpful addition to your family's dinner repertoire!

Kris' "French" Chicken
​INGREDIENTS:

• 2 chicken breasts (these will be butterflied, but you'll want between 1- 1 1/4 lbs to serve 4 people)
• 1/2 Cup of flour
• 2 eggs
• 4 Tbsp Olive Oil
• 1 tsp garlic
• 1 tsp vegetable base (I use Better Than Bouillon Seasoned Vegetable Base)
• 1 lemon, juiced
• 1 Cup of water
• 2 Tbsp butter
• 4 Tbsp Olive Oil
• Salt & Pepper to taste

Note - Serve with a side salad:
Arugula or romaine
Fresh shaved parmesan
Homemade Croutons
Dressing of choice: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette

PREPARATION:
1.  Combine flour with salt & pepper in a shallow bowl (I use a pasta bowl).

2.  Whisk egg(s) in a shallow bowl until combined.

3.  Butterfly chicken by slicing horizontally. Stop stop at  1/2" from opposite side so it can open like a book. Pat dry, and season with salt & pepper.

4. Heat 2 Tbsp each olive oil & butter in a large sauté pan over med-high heat.

5.  Dredge chicken in flour, shake gently to remove excess flour.

6.  Dip chicken into egg, Be sure to let the excess drip off.

7.  Place chicken in hot pan and cook a few minutes on each side. Chicken should be golden brown and cooked through. Even though I use a very large pan, I cook these in two batches to make sure the chicken is evenly cooked and browned. remove the chicken and place aside in a serving dish.

8. Wipe out the pan, and add garlic. Cook for a minute over medium high heat.

9. Add the veggie base, 1 Cup water, & lemon juice and cook for 2-3 minutes.

10. Turn off the burner, or remove the pan from the heat, and add 2 Tbsp of butter. Gently stir to combine and emulsify.

11. Plate chicken and top with the garlic butter sauce. 

12. Serve with romaine lettuce, fresh shaved parmesan,  croutons and a simple dressing of your choice. If you have some old bread on hand, consider making my Homemade Croutons.  I also have some easy vinaigrettes  to choose from: French Vinaigrette, Apple Cider Vinaigrette, or a Basic Salad Vinaigrette.

Sheet Pan Chicken Gyros with Feta Tzatziki

INGREDIENTS:
for the chicken:

• ⅓ cup full-fat plain Greek yogurt
• ¼ cup extra virgin olive oil
• 1 ½ lbs boneless skinless chicken breasts or thighs, cubed
• ¼ cup fresh lemon juice
• 6 garlic cloves, chopped
• 2 shallots, chopped
• 1 T smoked paprika
• 1 T chopped fresh oregano
• red pepper flakes
• Kosher salt and black pepper
• 6 fresh pitas or naan warmed,
• pickled red onion, lettuce, dill, and parsley for serving

For the Feta Tzatziki:

• 8 oz feta cheese
• ¼ cup + 1/3 cup plain Greek yogurt
• 2 cloves garlic, grated
• juice from 1 lemon
• 1 ½Persian cucumbers, shredded
• kosher salt

PREPARATION:

1. In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator.

2. Preheat the oven to 425° F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully).

3. Meanwhile, make the Tzatziki:  Combine the feta, 1/4 cup yogurt, garlic, and lemon juice in a blender and blend until creamy. Stir in 1/3 cup more yogurt, the cucumbers, and a pinch of salt and red pepper flakes.
​
4. To assemble, stuff/spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle more tzatziki  on top.

Nando's is very popular in my house, so when my husband sent me the recipe for Nando's Peri Peri Chicken on IG from @archerkitchen, I knew we had to give it a go in the Delaney Test Kitchen. And it did not disappoint.

There's a lot of chopping to help engage others (children) in the dinner process, but once it starts cooking it is super easy.
And it is easy to regular the level of heat for a variety of palates.
Enjoy!



One Pan Peri Peri Chicken & Rice
​
INGREDIENTS:

• 1 tsp olive oil
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 5 garlic cloves, minced
• 1 red chili pepper, finely chopped
• 2 Tbsp Nando’s Peri Peri seasoning*, divided
• 150g basmatic Rice (approx. 5.3 oz)
• 350 ml chicken stock (approx. 12 oz)
• 600g chicken (boneless, skinless) (approx.1.3lbs)
• 30g grated cheddar (I used ¼ cup)
• 1 Tbsp Nando’s Peri Peri marinade sauce (as garnish)

 
*Note: I was unable to find Nando’s seasoning so I made my own mixture of chili and lime seasoning, cumin, paprika and oregano and it worked great.

PREPARATION:

1. Heat 1 tsp olive oil in a large saucepan over medium heat. Saute the onion, garlic, zucchini, bell pepper and chili along with 1 Tbsp of the Peri Peri seasoning until vegetables are softened.

2. Add the chicken to the pan along with the remaining 1 Tbsp of the Peri Peri seasoning and cook for 10 minutes, stirring occasionally, until the chicken is cooked through.

3. Stir in the basmatic rice and the chicken stock. Cover with a lid and reduce the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the stock has been absorbed.
​
4. Sprinkle the grated cheddar over the top, and allow it to melt. Drizzle with 1 Tbsp of Nando’s Peri Peri marinade sauce and Enjoy!

Pasta with Black Truffle Cream Sauce
Ingredients

• 1 lb long or short pasta variety of choice
• 1 (50 g) bottle of black truffles (either buy them sliced, or a a special truffle slicer to slicer them)
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 1/2 cups heavy cream
• 1/2 cup white wine (or chicken broth)
• 2 cups Parmigiano cheese (parmesan cheese), plus more for topping
• Salt and Pepper to taste

Preparation

1. Bring a large pot of salted water to a boil (4 quarts of water and 2 tablespoons of salt).
2. Place a large saute pan over medium heat, and add the olive oil. Add garlic and cook for 1 minute until fragrant. Add white wine and let steam for a few seconds until the alcohol evaporates. 
3. Add heavy cream, and whisk. When bubbles form reduce the heat to very low heat and add a bit of salt and pepper to taste. Whisk again.
4. Cook for about 2 minutes until the sauce has slightly reduced, it should be still liquid. Add 1 cup of parmigiano cheese and the truffles. Stir to combine. Turn the heat off. Cover with lid. 
5. Add pasta to boiling water. Cook according to al-dente package directions. 
6. Once pasta is cooked, reserve ½ cup of the cooking liquid. Drain the pasta and add to the pan with the truffle cream sauce. If the sauce looks dry add a bit of the reserved pasta cooking water (you may not need to add any it depends on the type of pasta you use). 
7. Add the remaining Parmigiano cheese, and stir until the pasta is well covered with the creamy truffle sauce. Serve hot and top with a sprinkle of extra cheese.
8. Serve right away, garnished with truffles slices, and Buon Appetito!​

This recipe has come up in my food feeds for a while now and it looked yummy, but I found the recipe on Allrecipes.com when I finally went looking for it.  And there Stanley told them that he'll even eat it for breakfast because it's so good.  It all started out when he was trying to find a use for some leftover farfalle pasta. 

When I tell you how Ah-mazing this was, I am not exaggerating. I was a big Stanley Tucci fan before, but now I might be his biggest fan.  Needless to say, this was a huge hit in the Delaney Test Kitchen.

​And yes, I also had it for breakfast the next day. Enjoy!

Stanley Tucci's Pasta Casserole
​
Ingredients:

• 1 tablespoon olive oil or butter, or as needed
• 1/2 onion, finely chopped
• 3 cloves garlic, minced
• 4 ounces pancetta, diced
• 6 ounces frozen peas
• 8 ounces cooked farfalle pasta
• 2 cups béchamel sauce (or other jarred creamy sauce)
• 2 tablespoons butter (optional)
• Parmesan cheese, freshly grated (optional)

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and cook until translucent, then add garlic and cook until fragrant. Stir in pancetta and frozen peas. Cook until warmed through and pancetta has crisped up a bit.
3. Combine cooked pasta, béchamel, and pancetta mixture in a casserole dish. Dot with butter and top with grated Parmesan cheese.
4. Bake, uncovered, until the sauce is bubbly and the top is lightly browned, about 20 minutes.

This recipe from Eating Well was an instant hit. My husband even saved all of the extra sauce to use with rice at another meal. The flavors are wonderful, but this is NOT a quick weeknight meal. You need to give yourself a little more time with this one - it took no less than 1hr and 15 minutes total.

I served it with basmatic rice,  but it would be great with naan as well.
 
Saffron Chicken Korma

​INGREDIENTS:

• 5 tablespoons grapeseed oil, divided
• 5 cups thinly sliced onions
• ¼ cup unsalted cashews
• ¼ cup water
• 1 ½ cups low-fat plain yogurt
• 2 teaspoons garam masala
• ½ teaspoon ground cardamom
• ½ teaspoon cayenne pepper
• ½ teaspoon ground coriander
• ½ teaspoon ground turmeric
• ¼ teaspoon crushed saffron threads
• ½ teaspoon black peppercorns, crushed
• 1 bay leaf
• 1 cinnamon stick
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
• 2 cloves garlic, grated
• 2 tablespoons grated fresh ginger
• 1 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• Optional: Coarsely chopped fresh cilantro for garnish

​PREPARATION:
1. Heat 4 tablespoons oil in a large skillet over medium-low heat.
Add onions and cook, stirring frequently, until caramelized and slightly crispy, 25 to 30 minutes.
Transfer to a blender and add cashews and water. Blend until smooth.

2.  Combine yogurt, garam masala, cardamom, cayenne, coriander, turmeric and saffron in a medium bowl. Set aside.

3.  Place the pan over medium heat and add the remaining 1 tablespoon oil. 
Add peppercorns (I used freshly ground black pepper), the bay leaf and the cinnamon stick and toast until fragrant, 10 to 15 seconds.
Add chicken, garlic and ginger and cook, stirring occasionally, until the chicken starts to brown, 5 to 7 minutes.

4.  Stir in the pureed onion mixture, the yogurt mixture, the broth and salt. Adjust heat to maintain a low simmer, partially cover and cook, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F, about 20 minutes.
​Discard the bay leaf and cinnamon stick. Garnish with cilantro, if desired.

This recipe for Mushroom Pasta Stir-Fry from New York Times Cooking sounded like it might be a nice change from "regular" pasta for us, and allow me to add some flavors and taste dimensions during a busy week.  And I was right.  We all loved this, and it was easy to pull together.  This was a Delaney Test Kitchen success for sure. 

I hope you enjoy it as well.
 

INGREDIENTS:
FOR THE PASTA:

• Kosher salt and black pepper
• 1 pound spaghetti or other long pasta
• 4 Tablespoons neutral oil, such as grapeseed
• 1 pound mushrooms (any small variety), trimmed and cut into ¼-inch-thick slices
• 2 garlic cloves, grated
• 1¼ teaspoons five-spice blend
• ¾ pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
• 3 Tablespoons unsalted butter
• 2 scallions, thinly sliced

FOR THE SAUCE:

• 2 Tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
• 2 Tablespoons maple syrup or brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon chile oil

 
 
PREPARATION:
 
Step 1:
Bring a large pot of salted water to a boil.
Add pasta and cook according to package instructions, until al dente.
Reserve 1 cup of pasta cooking water, then drain the pasta.
 
Step 2:
Meanwhile, heat a large (12-inch), deep skillet over medium-high.
When hot, add 2 tablespoons oil and the mushrooms.
Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. T
he mushrooms will release lots of liquid, but it will evaporate as it cooks.
 When the mushrooms start to turn golden, add the garlic, five spice and ½ teaspoon each salt and black pepper, then cook for 1 minute.
Transfer the mushrooms to a plate and set aside.
 
Step 3:
While the mushrooms are cooking, make the sauce:
In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with ¼ cup water until combined. Set aside.
 
Step 4:
Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp.
 
Step 5:
Add the pasta to the pan, along with the sauce and the butter.
Using tongs, toss to combine, then add the reserved pasta cooking water, ¼ cup at a time, just to loosen the sauce.
When the butter has melted, add the mushrooms and toss again.
 
Remove from the heat. Serve topped with scallions.