Meghan Markle's Single Skillet Spaghetti
INGREDIENTS: 2 pints of cherry tomatoes of mixed colors (yellow, red, etc..) Kosher salt Olive Oil 4 Cloves garlic 12 oz spaghetti 1 lemon, zested 1/2 bunch of kale, stems sliced, and leaves roughly chopped 1/2 bunch of Swiss chard, stems sliced and leaves roughly chopped (if can't find Swiss chard, use one bunch of kale instead, saving half of the stems) 1 pint of baby arugula 1/2 cup of grated Parmesan cheese PREPARATION: 1. Fill and electric tea kettle, and boil 3 1/2 cups of water 2. In a large, deep skillet combine tomatoes, salt, olive oil, and garlic. Then place the dry spaghetti on top. Add the lemon zest, then the Swiss chard stems on top of the pasta. 3. Pour boiling water over the pasta. Cover pasta by 1 inch. 4. Cover with a lid, return to a boil and cook for 6-8 minutes. 5. Remove lid, and add the greens (chard and kale leaves, plus a handful of arugula). Cook 4-5 minutes more, until pasta is al dente. 6. Drain, and top with a drizzle of olive oil and grated parmesan. Enjoy!
Sheet Pan Chicken Gyros with Feta Tzatziki INGREDIENTS: for the chicken:
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.
Thai Chicken Curry
Ingredients
Single Serve - Satay Chicken Meal Prep (serves 1) INGREDIENTS: 50 g long grain rice (1.76 oz) 150 g chicken breast (5.29oz) 60 ml light coconut milk (2.03oz) 15 g red curry paste (0.53oz) 30 g satay sauce (Fountain Brand) (1.06oz) 1 tsp garlic 50 g diced red pepper (1.76oz) half of a small onion (35g or 1.23 oz) 60 g chopped broccoli (2.120z) 40 ml chicken stock (1.35oz) 8g crushed peanuts (0.28 oz) PREPARATION: Mix all together. Cook in the oven at 180c / 350F for 50 minutes. (615 cal, 63g carv, 19.7g fat. 44g protein) Ver 2: Satay Chicken Meal Prep (serves 4) INGREDIENTS: 200 g long grain rice 600 g chicken breast 240 ml light coconut milk 15g red curry paste (0.53oz) 120g satay sauce (eg Fountain Brand) 4 tsp garlic 200g diced red pepper half of a small onion (approx 140g) 240g chopped broccoli 160ml chicken stock 24g crushed peanuts PREPARATION: Mix all together. Cook in the oven at 180c / 350F for 50 minutes.  A large pyrex dish worked perfectly for cooking 4 servings at once.
Easy 20 Minute Pad See Ew INGREDIENTS: 1 ½ lb fresh wide flat rice noodles (separated) Steak: 8oz steak, thinly sliced into 2 inch pieces 2 Tbsp Thai soy sauce ½ tsp brown sugar 2 tsp vegetable oil Sauce: 2 Tbsp Oyster sauce 2 Tbsp Thai soy sauce 2 Tbsp Thai black soy sauce 1 Tbsp fish sauce 1 ½ Tbsp brown sugar 1 Tbsp water Stir-fry: 5 garlic cloves, minced 2 large eggs, whisked 4 stalks Chinese broccoli, thinly sliced PREPARATION: 1. Marinate the Beef. In a large bowl add the sliced beef, Thai soy sauce, brown sugar and vegetable oil. Mix thoroughly and set aside to marinate for at least 15 minutes. 2. Prepare the noodles. If you are using fresh noodles, gently unravel the noodles with your fingers. If they are difficult to separate or slightly dry, soak the noodles in warm water to loosen the, If you are using dried noodles., cook them according to the package instructions. 3. Mix the sauce. In a medium sized bowl, add the oyster sauce, Thai soy sauce, Thai black soy sauce, fish sauce, brown sugar, and water. Mix until combined and the sugar dissolves. 4. Cook the beef. Heat 1 Tbsp of vegetable oil in a wok over medium high heat. Then add the beef and cook for about 1-2 minutes on each side or until done, and set aside. 5. Sauté the garlic and the Chinese broccoli. Heat 1 Tbsp of vegetable oil in the wok over medium-high heat. When the wok is hot, add the garlic and sauté for 30 seconds or until fragrant. Then add the Chinese broccoli and sauté for 1-2 minutes or until wilted. 6. Scramble the eggs. Push everything to the side, and add the whisked eggs. Let it sit for 10 seconds, and then scramble. Then remove everything from the wok and set aside. 7. Add the noodles and the sauce. Toss the noodles into the wok and spread them evenly across the pan. Char them for about 30 seconds, then add the sauce and toss until the noodles are evenly coated and carmelized. 8. Add the beef, broccoli and eggs and toss until combined. Serve immediately and Enjoy!  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:
*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
Preparation
 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! Ingredients:
 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. INGREDIENTS:
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:
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.  This is one of many recipes videos my husband found when scrolling social media and sent my way. And this one sounded so good so I thought we'd give it a try in the Delaney Test Kitchen. It was easy, but definitely lacked something in terms if dimension with the flavor. If I make it again, I think I might try adding some chili infused oil when I toss it at the end, or add a sprinkling of chili flakes right before I add the spinach. With a little bit more pop I think this one is a winner. Garlicky Ricotta Orzo INGREDIENTS: 250 g ricotta (approx. 8.8oz) 1 garlic bulb (top removed) 12 cherry tomatoes 1 Tablespoon olive oil Salt & Pepper to taste 6 thyme sprigs Handful of spinach 140 g uncooked orzo (approx. 5ounces) 1 cup reserved pasta water Grated Parmesan cheese and thyme leave for topping PREPARATION: 1.Pre-heat oven to 200 C (392 F) 2.Place ricotta, tomatoes, and garlic on a baking dish, drizzle with olive oil, season with salt & pepper, and top with sprigs of thyme. Bake for 30-35 minutes, until the garlic is tender. 3.Squeeze the roasted garlic, peel the tomatoes (if desired) and strip the thyme. Discard thyme stems. 4.Add spinach to the hot ingredients (it will wilt from the heat). 5.Cook the orzo according to package directions. 6.Mix the pasta water with the baked ingredients, and then add the orzo. 7.Adjust seasoning to taste and serve with grated parmesan and thyme sprigs on top.  Pasta is always an easy meal when the week is busy, but it needs some help to keep it interesting. This recipe from New York Times Cooking can be made with spaghetti or ramen (I used spaghetti for the first try in the Delaney test kitchen) and overall it was super easy. I was able to make it with ingredients we had on hand, which is always a bonus. I also found that it had quite a kick, which made it a hit with the spicy/hot food lovers in my family. So yes - this will make it into the dinner rotation for us.
Gochujang Buttered Noodles INGREDIENTS:
PREPARATION:
TIPS
 I am always on the lookout for a dinner that is clean eating, easy to make, and appeals to the varied tastes of my crew. We tried this one from cookforyourlife.org in the Delaney Test Kitchen and we all loved it! Even those (the kids) who don’t normally like mushrooms. This one is worth adding into your weeknight rotation.
Chicken & Noodles in Coconut Lime Broth INGREDIENTS:
 My whole family loves (!) ramen, so when I saw this recipe on allrecpies.com knew I needed to give this one a try. The only thing to know is that if you make this, it's not going to be a quick dinner. It'll take about an hour, which is fine but doesn't always work on nights with soccer practices. That being said, it was a huge hit in the Delaney Test Kitchen, even thought we ate a bit later than usual. I skipped the egg for us on the trial run, but I put out all of our hot sauces on the table so that everyone could customize their bowls. It was Yum!
Chicken Ramen Bowl Ingredients:
 I found this recipe in the December/January issue of Allrecipes.com, and it looked liked it checked all the boxes for the Fam so I gave it a try in the Delaney Test Kitchen. And by that I mean it was only supposed to take 20 minutes total. What!? This one really was so easy, and the sauce was delish. The red pepper flakes at the end really give it the flavor it is missing otherwise, which is great because then everyone can regulate their desired level heat for themselves. We were still at the table when I was asked to add to to our regular rotation. For me, that is a win!
Bulgogi-Style Skillet Chicken Ingredients
1. For sauce: Whisk together white and light green parts of the green onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt, and black pepper together in a bowl until marinade is smooth. 2. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 minutes. 3. Divide rice and chicken evenly among four bowls and drizzle with sauce from the skillet. Garnish with reserved dark green onion. Serve with crushed red pepper.  When looking for meals that appeal to all of my kids, meatballs and orzo are always easy wins. This one from eatingwell.com looked like it needed a tryout in the Delaney Test Kitchen. It appealed to the adults as well as the kids thanks to the additional flavor of dill and the saltiness of the feta. I really liked this one for both ease and flavor. And then the kids have specifically asked for it again on numerous occasions. That qualifies as a win for me. Enjoy!
Meatballs with Lemon-Garlic Orzo INGREDIENTS:
1. Preheat oven to 425°F. Coat a large-rimmed baking sheet with cooking spray. 2. Mix lamb (or beef), egg, 2 tablespoons parsley, mint, 1 teaspoon garlic and salt in a medium bowl. Form into 12 balls and place on the prepared pan. Bake until browned and cooked through, about 20 minutes. 3. Meanwhile, bring a large saucepan of water to a boil. Cook orzo according to package directions. Drain and let cool for 5 minutes. 4. Mix oil, dill, lemon zest and lemon juice along with the remaining 2 tablespoons parsley and 2 teaspoons garlic in a medium bowl. Transfer 1 tablespoon of the herb mixture to a small bowl and stir in yogurt and 1/4 cup feta. 5. Add the orzo to the medium bowl and stir in the remaining 3/4 cup feta. Serve the meatballs with the orzo, yogurt sauce and cucumbers.  It's Spring, and so it is officially burger season. But sometimes we want something with more flavor than a regular cheeseburger. This recipe for Bahn Mi Burgers is the perfect antidote and an interesting combination of Bahn Mi flavors and a traditional sandwich crossed with a. burger. The original recipe is from allrecipes.com, and it couldn't be easier. Our family gave it 5 stars! Enjoy!
The Bahn Mi Burger Ingredients: For the Burger: 1 pound ground beef chuck 1 teaspoon soy sauce 1 teaspoon fish sauce ½ teaspoon freshly ground black pepper ⅛ teaspoon five-spice powder For the Sandwich: ¼ cup mayonnaise 1 tablespoon hoisin sauce 2 teaspoons Sriracha 2 French sandwich rolls ½ cup julienned carrot ½ cup julienned daikon radish 1 tablespoon seasoned rice vinegar 8 thin slices English cucumber 2 tablespoons sliced jalapeno pepper, or to taste 1 tablespoon fresh cilantro leaves, or to taste Directions: Step 1: Combine beef, fish sauce, soy sauce, freshly ground black pepper, and 5-spice powder in a bowl, and mix until evenly combined. Cover with plastic wrap and refrigerate until chilled. Step 2: Mix mayonnaise, hoisin, and Sriracha together in a small bowl for sauce. Keep chilled until needed. Step 3: Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil. Step 4: Cut open rolls, remove about 1/2 of the inside crumb, and place on the prepared baking sheet. Step 5: Bake rolls in the preheated oven until toasted, 5 to 10 minutes. Step 6: Meanwhile, using damp hands, shape beef mixture into two burger patties sized to match your rolls or buns. Keep in the refrigerator until needed. Step 7: Combine carrots and daikon radish in a bowl. Add rice vinegar and toss to coat. Refrigerate until needed. Step 8: Preheat a charcoal grill to high heat. Step 9: Cook burgers over the hot coals until desired doneness is reached and they spring back to the touch, turning as needed, about 4 minutes per side for medium-rare. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C). Step 10: Slather toasted buns with mayo mixture. Place cucumbers and jalapeno slices on bottom of rolls, and top with cooked burgers. Top with carrot-radish mixture and cilantro.  I really love scallops for a quick, healthy dinner. They were OK when I made them in the air fryer, but I wanted more texture and richer flavors. This recipe from inspiredtaste.com fits the bill. It is still easy to make, but it has more flavor and works really well over pasta. Seared Scallops with Garlic Basil Butter INGREDIENTS: · 12 large sea scallops, 1 ¼ to 1 ½ pounds · 2 teaspoons all-purpose flour, optional, see notes · Salt and fresh ground black pepper · 2 tablespoons oil, such as olive oil, avocado oil or grape seed oil · 1 ½ tablespoons butter · 2 garlic cloves, minced · 1 cup fresh basil leaves · 3 to 4 lemon slices DIRECTIONS: 1. Use a paper towel to pat the scallops dry. Dust one side of the scallops with a small amount of flour, and then season with salt and pepper. 2. Heat a wide skillet over medium-high heat. Add the oil to the pan. When the oil is hot and shimmery, carefully place the scallops, seasoned-side-down, into the pan. Cook, without moving them until browned, about 2 minutes. 3. While the first side is browning, dust the unseasoned side of the scallops with a bit of flour and season them with salt and pepper. 4. Flip the scallops — if any stick to the pan, wait a few more seconds then try again, gently wiggling them side to side to help release them. 5. Add the butter and garlic to the pan, and then swirl the butter around the pan as it melts. Cook another minute or two then take the pan off of the heat. Stir in the basil leaves and lemon slices. Serve.   I love a good skillet dinner - one dish and easy cooking & clean up. I found this recipe on the Giadzy site from Giada De Laurentiis, and I had to give it a try in the Delaney Test Kitchen. It was a big success all around, and it sneakily served my picky eaters a lot of vegetables. I've made this numerous times already since we first tried it, and its always a hit. It only takes about 10 minutes to pull it together, and then it cooks for 30min. That's my kind of weeknight meal. Sun-Dried Tomato Chicken Orzo Skillet Ingredients:
 I like to use my slow cooker on the weekends, especially when we have so much other stuff going on. It's nice to know that with just a little bit of prep early in the day, that dinner is already taken care of. And I am always on the lookout for something different to make in the slow cooker. This recipe from allrecipes.com sounded like it could be a winner so I gave it a try in the Delaney Test Kitchen.
This recipe could not have been easier to make, and I loved the Mediterranean feel to it. I did substitute chicken breasts for the thighs just based on what my family likes, and I doubled the red pepper flakes to give it a little more pop. And as suggested, I served it with a fresh loaf of bread to soak up all the sauce. Slow Cooker Tuscan Chicken Note: Prep time is 15 Minutes, Cook time is 4 Hours. Ingredients:
 My family loves Thai food, so a recipe that promises to be “Quick & Easy” and Thai-inspired had to have a go at the Delaney Test Kitchen. And this from Katerina at Diethood.com was a huge success that now gets regular requests. The Peanut Sauce was so easy that I’ve made it for other recipes, too.
 There are some recipes that remind me of my childhood, and I know this one was a staple because it wasn't expensive. You could make it with lesser cuts of meat it didn't matter. But there's something about that gravy and the egg noddle that warm my heart and my bones on a chilly fall day. My husband asked me to make it, and it turns out the kids loved (!) it. I love that it's a virtual hug. Oh - and that it is so easy! Prep time was 15 minutes and cook time was 15 minutes. That's perfect for a weeknight meal.
The recipe I liked the most is from Natasha's Kitchen, and she shares a little of the history of the dish as well, which I loved: "Beef Stroganoff was invented in Russia in the early 1800’s. Count Stroganoff was a dignitary in the court of Alexander III. Count Stroganoff’s chef (who was likely French), created the dish and named it after Stroganoff. I found a picture of Count Pavel Stroganoff, but wish I could find the chef as well! The earliest known recorded recipe was published in this Russian cookbook published in 1871." Beef Stroganoff INGREDIENTS:
To Serve:
DIRECTIONS:
And - there are 2 critical factors for beef stroganoff: (1) quick searing of high quality beef and (2) the right proportions of sauce ingredients for a balanced sauce that makes the beef really shine.
Coconut-Gochujang Glazed Chicken With Broccoli (serves 4)
INGREDIENTS:
PREPARATION:
 I am so tired of the Air-Fryer taking up room in my kitchen that I am committed to finding other purposed for it other than wings, fries and tater tots, and Brussels sprouts. This is the first recipe I tried that was a good alternative. I love scallops, but since no one else in my house does, I try to keep the portions small. This was also super quick, so I could easily replicate it for just me one one of those rare nights that I have to myself, or even for a wfh lunch. Air Fryer Scallops with Lemon-Herb Sauce
INGREDIENTS:
PREPARATION: 1. Sprinkle scallops with pepper and salt.2. Coat the basket of an air fryer with cooking spray. 3. Place scallops in the basket and coat them with cooking spray. 4. Place the basket in the fryer and cook at 400°F until they reach an internal temperature of 120°F, (about 6 minutes.) 5. Combine oil, parsley, capers, lemon zest and garlic in a small bowl. Drizzle over the scallops. 6. Serve with lemon wedges, if desired.  I used to work for a Japanese company, and it was there that I developed a love of all things yakitori. We would go to little yakitori places for lunch, but in Japan it is a common street food. In both places the yakitori is cooked over a charcoal grill that is long and skinny - just wide enough to hold the little skewers. Alternatively, this recipe is made with chicken meatballs that are baked in the oven. The soba noodles are so easy and are mixed with a sesame glaze and green beans. This is a complete meal that is easy, hits all the food groups, and it always a crowd pleaser. If you have big kids with big appetites, then be prepared to make extra. CHICKEN YAKITORI MEATBALL SKEWERS
with sweet soy glaze, green beans & soba noodle salad INGREDIENTS: 1 lb ground chicken 1/3 c panko Yakitori Seasoning: 4 t sesame oil, 1 t ginger paste, 1 t garlic, 1/4 t white pepper 6 green onions 12 bamboo skewers 1 T dried chives 1T lemongrass powder 1T ground ginger 1T toasted sesame seeds Glaze: 2 T tamari, 2 T mirin, 1 t sugar, 1 t rice vinegar 6 oz green beans 6 oz radishes 8 oz soba noodles 6 T sesame oil Olive Oil Salt & Pepper to taste 1. Preheat the Oven to 375° 2. Place skewers in water to soak 3. Prepare the vegetables:
4. In a med pot, heat sesame oil over med for 1 min Place the dried chives, lemongrass powder, dried ginger and toasted sesame seeds in a bowl. Mix well, and then pour the the heated sesame oil over it, stirring well. 5. Cook the Soba Noodles
6. Make the Yakitori
4. Place soba noodle salad onto plates and top with yakitori skewers |
AuthorYou can work hard all day, maybe even get your MBA, - but the truth is that regardless of how successful you are or how long your day is - there is only one question when you get home: what's for dinner. So I am always on the lookout for recipes that won't take more that 30 minutes to prepare, that are flavorful, and that (almost) everyone will eat. I hope these help! Archives
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