Basil Ranch Chicken and Bacon Quesadillas are ideal for lunch or a light dinner. Cooked chicken is folded in a tortilla with basil ranch dressing, honey mustard, shredded cheese, arugula, sun-dried tomatoes, dill pickles or pepperoncini and crisp bacon. Topped with diced avocado and more basil ranch dressing, this becomes crave-worthy!
A key component to this delicious quesadilla is the basil ranch dressing, so make that first! Combine all of the ingredients in a blender and blend until smooth and creamy.
This recipe comes together easily especially if you have leftover cooked chicken. Just slice it and layer it. If you don’t have any chicken, there is a wonderful recipe in the notes for a roasted lemon-pepper chicken.
There’s also a delicious recipe for honey mustard, but store-bought works equally as well!
To assemble the quesadillas, layer shredded gouda or cheddar cheese, arugula, chicken and sun-dried tomatoes on one half of a large tortilla.
Drizzle the basil ranch dressing and honey mustard over and then sprinkle more cheese over that. Fold the tortilla in half to cover the filling.
Heat a drizzle of olive oil in a skillet, add one folded quesadilla and cook 2-3 minutes per side over medium-high heat until crisp and golden brown.
Serve with avocado chunks and additional basil ranch dressing. Enjoy!
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Basil Ranch Chicken & Bacon Quesadilla
Makes: 4 quesadillas (24 pieces)
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
Basil Ranch Dressing:
- 1/2 cup plain greek yogurt or sour cream
- 1/3 cup mayonnaise
- 2 tbsp buttermilk
- 1 cup fresh basil
- 1/2 cup fresh cilantro
- 1/4 cup fresh chopped chives
- 2 tsp Worcestershire
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 tsp cayenne
- kosher salt and black pepper
Quesadillas:
- 4 large tortillas
- 1 & 1/2 cups shredded gouda and or cheddar cheese
- 1-2 cups baby arugula
- 1-1 & 1/2 cups grilled chicken, sliced (or homemade recipe in notes)
- 1/2 cup sliced sun-dried tomatoes
- 1/4 cup chopped dill pickles and or pepperoncini
- 6 slices cooked bacon, crumbled
- 1/2 cup honey mustard (homemade recipe in notes)
- 1 avocado, diced
Instructions
To make the dressing, combine all ingredients in a blender and blend until smooth. Taste and adjust the salt and pepper.
To assemble, layer cheese, arugula, chicken, sun-dried tomatoes, pickles, and bacon on one half of a tortilla. Drizzle over the basil ranch and honey mustard, then sprinkle over more cheese. Fold the tortilla over to cover everything.
Heat a drizzle of olive oil in a skillet, add 1 quesadilla, and cook 2-3 minutes per side over medium-high heat until crisp and golden brown. Serve warm with avocado and additional basil ranch.
Chef Notes:
Honey Mustard: In a bowl, combine 1/4 cup dijon mustard, 1/4 cup honey, 1/3 cup mayo, 1/4 teaspoon cayenne pepper (or to taste), kosher salt, and black pepper, whisking until smooth.
Roasted Lemon Pepper Chicken: Preheat the oven to 425° F. In a baking dish, toss 1 pound of chicken breasts and or thighs with 3 tablespoons olive oil, 1-2 tablespoons cajun seasoning, and a good pinch of black pepper. Bake the chicken for 20-25 minutes, until lightly charred and cooked through. Finish with the zest of a lemon. Thinly slice or shred.
Recipe by Half Baked Harvest
For a simple and impressive main course to feed a crowd, try this Oven Roasted Pork Tenderloin. It is so flavorful, with a rub that incorporates brown sugar, garlic, coriander, paprika and more delicious spices. It’s roasted in the oven (no mess on the cooktop!) and then finished off with a lovely rosemary mustard sauce.
Try this for your next dinner party or as an easy weeknight main course!
I love an easy main course and this is definitely easy. Begin by heating the oven to 450°F with an oven-safe skillet inside the oven.
Then, make the rub by combining all of the spices together and pat it all over olive oil-rubbed tenderloins.
Remove the skillet carefully from the oven and add a little olive oil to the pan.
Lay the tenderloins in the pan (my photos only show one tenderloin because how much can me and my honey eat?) and pop back in the oven for 8 minutes.
Flip the tenderloins over, place butter pieces on top of the tenderloins and add rosemary sprigs. Return to the oven for another 5 minutes or so, basting occasionally, until the internal temperature reached 145°F.
Remove the tenderloins from the oven and tent them with foil.
Combine the cornstarch and chicken broth in a small bowl and set aside.
Place the skillet on the cooktop and pour the chicken broth mixture in along with the mustard. Use a metal spatula to scrape the bottom of the pan to loosen the brown bits (this has lots of flavor).
Bring it to a boil and cook until it’s thickened. Discard the rosemary sprigs.
Slice the tenderloin into thick pieces and serve drizzled with sauce. Serve with Pommes Anna Muffin Cups.
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Oven Roasted Pork Tenderloin
Makes: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients
For the Rub and Pork:
- 1 tbsp brown sugar
- 2 tsp garlic salt
- 2 tsp ground coriander
- 2 tsp paprika
- 1 tsp onion powder
- 1/2 tsp ground black pepper
- 1 tsp baking soda
- 2 & 1/2 pounds pork tenderloins (look for 2 tenderloins, 1¼-1½ pounds each)
For the Pan:
- 1 & 1/2 tbsp olive oil
- 2 tbsp cold unsalted butter, cut into 8 pieces
- 2 3-inch fresh rosemary sprigs
To Finish:
- 1/2 cup low-sodium chicken or veggie broth
- 1 tsp corn starch
- 2 tsp grainy Dijon mustard, optional
- fresh rosemary sprigs, for garnish, if desired
Instructions
Preheat oven to 450˚F with a large oven-safe pan on the middle rack. A large cast iron or braiser pan works well!
Combine the rub ingredients in a small bowl and stir well to combine. Make sure there aren’t any little lumps of baking soda.
Place the tenderloins on a cutting board or a large sheet of plastic wrap, parchment paper, or butcher paper. Trim the silver skin from each tenderloin (that’s the tough white part). Pat them dry with a paper towel and drizzle each one lightly with olive oil. Sprinkle the rub over the tenderloins and pat it in to completely coat.
When the oven has been preheated, carefully remove the hot pan and add olive oil. Swirl the pan to coat it with the oil.
Lay the two tenderloins in the pan, smooth side down and reduce the temperature to 425˚F. Return the pan to the oven for 8 minutes. After the 8 minutes, remove the pan from the oven and flip the tenderloins to the opposite side. Top each tenderloin with half of the butter pieces. Add the rosemary sprigs to the pan.
Return the pan to the oven for 5 minutes then remove from the oven and baste the tenderloins with the pan juices. Check the temperature with an instant thermometer. I like to insert the thermometer from the side into the center of the thickest part of the tenderloin. You’re looking for an internal temp of 145˚F. If you’re not near 145°, return to the oven for another 5 minutes. If you’re getting close (upper 130s or 140°), return to the oven for 3 minutes.
Continue roasting and basting every 3-5 minutes until the tenderloins reach an internal temperature of 145°F. This will take varying times, depending on the size of your tenderloins.
Remove the tenderloins to a cutting board and tent with foil for 8-10 minutes. While the pork is resting, combine the chicken broth and cornstarch in a small bowl or measuring cup. Stir well to incorporate the cornstarch.
Place the pan on the stovetop over medium-high heat. Pour the chicken broth mixture into the pan. Add the mustard (if using). Use a metal spoon or sturdy, heat-resistant spatula to stir the mixture, scraping the pan to remove the brown bits from the bottom (this has tons of great flavor!).
Bring to a boil and cook for 1 minute, stirring continuously. Discard the rosemary sprigs. Add any accumulated juices from the tenderloins to the pan sauce.
Slice the tenderloin into 1/2- to 1-inch slices. Transfer to a serving platter and drizzle with the sauce or serve the sauce on the side.
Serve this pork with roasted sweet potatoes or on top of mashed potatoes, drizzled with the yummy sauce and served with a simple green salad.
I like to slice any leftovers thinly and use it to make toasted sandwiches layered with cheese on focaccia or artisan bread. Delicious!
Recipe from The Cafe Sucre Farine
Slow-Baked BBQ Short Ribs are an ideal choice for a Spring dinner such as Passover or Easter. So easy to make and so delicious to eat, you are going to love the BBQ flavor that enriches these meaty ribs!
When holiday cooking becomes a scheduling nightmare (you know what I’m talking about), these are a delight. No searing is required, which makes clean-up a breeze, and the ribs are simply placed in a baking dish, covered with sauce and allowed to bake for hours. You don’t have to stir them…they are low-maintenance! They can also be made a head and frozen so there truly is no fuss!
To begin making the short ribs, season them all over with salt and pepper and snugly fit them into a 9×13-inch baking dish. The photos above are actually a half-recipe which is why I used an 8×8-inch dish.
Make the BBQ sauce by combining all of the ingredients together and set aside.
Pour about 1/3 of the sauce over the ribs and spread the sauce with a spoon. Using tongs, flip the ribs over and spread another 1/3 of the sauce over top and cover the baking dish with foil.
Bake in a preheated oven for 3 hours. Remove the foil (it won’t look appetizing at this point) and continue to bake for another 30 minutes or until the top starts to brown and the meat is tender. Cut off any excess fat and remove ribs to a serving platter.
Spoon remaining BBQ sauce over the ribs and serve!
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Slow-Baked BBQ Short Ribs
Makes: 4-6 servings
Prep Time: 15 minutes
Bake Time: 3 & 1/2 hours
Total Time: 3 hours & 45 minutes
Ingredients
For the Ribs:
- 4 pounds boneless beef short ribs, cut into 4-inch long pieces
- 2 tsp kosher salt
- 1 tsp black pepper
For the BBQ Sauce:
- 1 cup ketchup
- 3/4 cup dark brown sugar, packed
- 1 & 1/2 tbsp cider vinegar
- 1 & 1/2 tbsp Worcestershire sauce
- 1 & 1/2 tbsp Dijon mustard
- 1 & 1/2 tsp chili powder
- 3/4 tsp garlic powder
- 1/4 tsp cayenne pepper
Instructions
Preheat the oven to 300°F. Season the ribs all over with salt and pepper, then arrange in a 9×13-inch baking dish (it will be a tight squeeze).
Combine all of the ingredients for the BBQ sauce in a small bowl and stir until smooth.
Pour 1/3 of the sauce (about 1/2 cup) over the ribs. Using tongs, flip the ribs over and spoon another 1/3 of the sauce over top. Reserve the remaining BBQ sauce to spoon over the cooked ribs. Cover the pan with aluminum foil and roast for 3 hours. Remove the foil and, if the cooking liquid is covering the meat, use a large spoon or ladle to remove some of the liquid so that the tops are exposed. (Note: the meat will look unappetizing at this stage; don’t worry, it will look much better once it’s done!) Cook for 30 minutes more, uncovered, until the meat is tender and browned. Cut off any excess fat that remains around the short ribs. Transfer the short ribs to a serving platter. Discard the cooking liquid, as it will be very greasy. Slather the reserved BBQ sauce over the short ribs and serve.
Freezer-Friendly Instructions:
The ribs can be frozen for up to 3 months. Reheat them tightly covered with foil in a 300°F oven until heated through.
Recipe from Once Upon a Chef
This Creamy Sun-Dried Tomato Basil Chicken is going to become a new favorite! Easy enough to prepare for a weeknight dinner but impressive enough to serve at a dinner party.
The bold flavors in the sauce of sun-dried tomatoes, garlic and tomato paste simmered with seared chicken and studded with burst cherry tomatoes makes this a delightful dinner!
The chicken is dusted in flour (use cassava flour for gluten-free) and then seared until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add cherry tomatoes red pepper flakes, garlic, shallot and sun-dried tomatoes and cook until the tomatoes blister and soften.
Add the tomato paste and then the chicken broth and stir until well incorporated.
Stir in the coconut milk, add the chicken pieces back in and cook until the sauce thickens.
Once the chicken has cooked through, remove from the heat and stir in the lemon juice. Top with fresh basil, other herbs and toasted pine nuts.
Serve the chicken straight from the skillet and enjoy!
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Creamy Sun-Dried Tomato Basil Chicken
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Ingredients
- 4 small boneless, skinless chicken breasts
- 1 & 1/2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 2 tbsp all-purpose flour
- 2 tbsp extra virgin olive oil, plus more if needed
- 1 pint cherry tomatoes
- 1/2 tsp crushed red pepper flakes
- 2 garlic cloves, minced
- 1/2 cup halved and thinly sliced shallot or 1 large shallot
- 3/4 cup julienne-cut sun-dried tomatoes packed in oil
- 2 tbsp tomato paste
- 1 cup low-sodium chicken broth
- 1 cup unsweetened full fat coconut milk or heavy cream
- 2 tbsp freshly squeezed lemon juice
- 1/2 cup thinly sliced basil leaves
- toasted pine nuts, optional for serving
Instructions
Pat the chicken dry and season both sides with 1 teaspoon of salt and 1/2 teaspoon pepper. In a shallow bowl, add the flour. Dredge each piece of chicken into the flour so that they are evenly coated, shaking off any excess.
In a large, deep skillet, heat the oil over medium-high heat. Place the chicken into the skillet and cook until golden brown on each side, 2 to 3 minutes per side. Transfer to a clean plate and set aside.
Reduce the heat to medium and add the cherry tomatoes, red pepper flakes, garlic, shallot, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon of pepper. Cook, tossing often, until the tomatoes begin to blister and soften, about 4 minutes.
Add the tomato paste and stir until well combined (it’s okay if the tomatoes begin to burst open and break). Stir in the chicken broth until the tomato paste is well incorporated and reduced by half, about 3 minutes.
Stir in the coconut milk and bring the sauce to a rapid simmer. Once simmering, reduce to a light and steady simmer (about medium to medium-low heat) and nestle the chicken back into the sauce and top with the basil. Cook, simmering uncovered, until the sauce has thickened and the chicken is cooked through, 7 to 10 minutes.
Remove from the heat and stir in the lemon juice. Top with toasted pine nuts (if using) and more fresh basil before serving.
Recipe from The Defined Dish
For the ultimate in finger-food, Chef Eddie’s Mint Basil Pistou Lamb Lollipops are it! These mint basil pistou-marinated lamb chops are grilled for only moments to get a deep char on them and served piled high on a platter and served with plenty of napkins!
These lamb lollipops and I have serious history. My long-time friend and celebrated chef, Eddie Matney, go way back. Eddie began his career in Arizona when he opened his first restaurant KoosKooz, and then opened Eddie’s Grill, Eddie Matney’s, Eddie’s House, Eddie’s Art Museum and Eddie’s Patio Café at the Desert Botanical Garden. He has had these Mint Basil Pistou Lamb Lollipops on his menu since the beginning. They have always been a signature item. And for good reason!
Eddie joined me at my home in Flagstaff, Arizona to help me prepare the lamb chops for a New Year’s Eve party. We made the pistou together, he showed me how to properly squeeze a lemon to get every last drop out of it, and he trimmed and cut the racks of lamb.
All of you Chef Eddie fans now have the key to his amazing lamb lollipops! Enjoy!
The key to this recipe is the mint basil pistou. Pistou is like pesto but without the nuts.
It’s made by processing fresh basil, garlic, lemon juice, parsley, olive oil, Parmesan cheese and cayenne pepper together. Add the mint leaves and pulse a few more times as you want it to be chunky, not smooth.
Trim the lamb chops so there is very little fat remaining and cut between the bones to get lollipops of even thickness. This isn’t always possible but just realize that thicker chops will need to cook an extra minute or so.
Place the chop in a large bowl and cover with mint basil pistou. Toss well and refrigerate for 6-24 hours.
Spread the chops on a baking sheet and sprinkle with kosher salt, freshly ground pepper and sumac, if you are using it.
Preheat your grill to high. Once it’s very hot, drop the temperature to medium. Add the chops to the grill, salted side down. Eddie showed me a trick where you can just flip the whole pan of lamb chops upside down directly on the grill, but it didn’t work out so well for me! It must be a chef thing because I got major flare-ups when I did that. So I took an extra minute and placed them individually on the grill!
Close the lid and grill for 2 minutes, flip and grill another minute or two until done. Medium rare is ideal. Eddie serves the lamb chops on a platter that’s spread with hummus. It gives it a Middle Eastern flare, which harkens to Eddie’s Lebanese roots.
Thank you, Chef Eddie, for sharing this sought-after recipe with your fans!
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Chef Eddie’s Mint Basil Pistou Lamb Lollipops
Makes: 6 servings
Prep Time: 20 minutes
Grill Time: 4 minutes
Total Time: 24 minutes plus marinate time 6 hours minimum
Ingredients
- 2 racks of lamb (2-2.5 pounds)
- 1 cup mint basil pistou
- Kosher salt, pepper, sumac (optional)
- Hummus, optional
Instructions
Trim the racks of lamb so that very little fat remains. Slice between the bones so that you have individual lamb chops. Place in large bowl. Add Mint Basil Pistou and toss to thoroughly coat lamb.
Cover bowl and refrigerate for 6-24 hours.
Place lamb chops on a baking sheet and sprinkle kosher salt, freshly ground pepper and sumac on one side of lamb.
Preheat grill to high. Once preheated, lower to medium. Add lamb chops to the grill, salted side down. Close lid and grill for 2 minutes, flip over and continue to grill another minute or two, until cooked to medium rare.
Remove chops from grill to serving platter spread with hummus, if desired. Dip each lamb lollipop in hummus for a Middle Eastern flair!
Recipe from Chef Eddie Matney
Air Fryer Honey Mustard Salmon is one of the easiest and most satisfying recipes for a weeknight dinner. In under 15 minutes, you’ve got a gorgeous salmon dish ready to serve.
With a simple glaze of a few ingredients that you most likely already have on hand (honey, whole-grain mustard, garlic and cayenne pepper), the salmon shines through to make for a wonderfully easy dinner.
Whisk together the honey, whole-grain mustard, garlic and cayenne.
Season each salmon filet with salt and pepper and then brush the glaze over each piece.
Preheat the air fryer and then air fry the salmon for 8 or 9 minutes, until tender. Remove the salmon from the air fryer and sprinkle with fresh thyme.
Serve the salmon hot. It’s also delicious made ahead, chilled and served over a salad.
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Air Fryer Honey Mustard Salmon
Makes: 3 servings
Prep Time: 5 minutes
Cook Time: 9 minutes
Total Time: 14 minutes
Ingredients
- 2 tbsp whole-grain mustard
- 1 & 1/2 tbsp honey
- 1 minced garlic clove
- pinch cayenne pepper, optional
- 3 (6 ounce) salmon fillets
- fresh thyme leaves for garnish
- kosher salt and pepper to taste
Instructions
Spray 6-quart air fryer basket with cooking spray and preheat to 400˚F.
In a small bowl whisk together mustard, honey, garlic, and cayenne (if using).
Pat each salmon fillet dry with a paper towel and season with salt and pepper. Brush honey mustard generously over each salmon fillet. Carefully transfer to the preheated air fryer basket.
Air fry salmon for 8 to 9 minutes, until tender and flaky. Remove fillets from air fryer basket. Sprinkle with fresh herbs and serve.
Chef’s Notes:
This recipe can easily be made in the oven if you don’t have an air fryer. Simply set your oven to 375˚F and roast for 12 to 15 minutes (depending on desired doneness), on a parchment lined baking sheet.
Air fryer salmon can be stored in an airtight container, in the refrigerator for up to 3 days. To reheat, preheat air fryer to 375˚F and air fry salmon fillets for 2 to 3 minutes, until heated through.
Alternatively, preheat oven to 350˚F. Place salmon fillets into baking dish and cover tightly with foil. Bake for 4 to 6 minutes, until heated through.
Tips and Tricks for Success:
Buy fillets that have about the same thickness for even cooking.
Pat the fillets with paper towels to dry. This will help to prevent the salmon from steaming, which would turn the fillets mushy instead of flaky.
Be generous with the honey mustard spread so a delicious crust can formed on top of each piece of fish.
Recipe from Spoon, Fork, Bacon
Skinny Chicken Marsala is my way of enjoying one of my favorite Italian dishes without the guilt! This version has all the joy of a traditional chicken marsala (assorted sliced mushrooms, Marsala wine, thinly pounded chicken) but is lighter in fat as it only uses a touch of olive oil and butter during the searing process and very little flour.
So knock yourself out! Eat as much as you like of this delicious dish!
To make Skinny Chicken Marsala, you want to first cut the chicken in half through the middle and then pound the breasts until they are only 1/4-inch thick. Dredge the chicken in flour (be sure to shake any excess off) and then sauté in a small amount of olive oil and butter until nicely browned on both sides.
With a little more butter and olive oil, sauté the garlic and shallots until soft and add in the mushrooms. I like to use a mixture of cremini and shiitake mushrooms to give it a more earthy flavor.
Once the mushrooms are browned, add a teaspoon of flour to help thicken the sauce up. Now add the Marsala wine, chicken broth and parsley. Cook for a couple of minutes, add the chicken back in and lower the heat. Cover the pan and simmer for a few minutes to allow the chicken and mushroom flavors to meld.
To serve, place a piece of chicken on each plate and top it with the Marsala mushroom sauce and some additional parsley leaves.
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Skinny Chicken Marsala
Makes: 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Ingredients
- 2 large boneless skinless chicken breasts (8 ounces each)
- Kosher salt
- Freshly ground black pepper
- 1/4 cup plus 1 teaspoon all-purpose flour
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 3 garlic cloves, minced
- 1/4 cup finely chopped shallots
- 8 ounces sliced cremini mushrooms
- 3 ounces sliced shiitake mushrooms
- 1/3 cup Marsala wine
- 1/2 cup low-fat chicken broth
- 2 tbsp chopped fresh parsley
Instructions
Preheat the oven to 200°F.
Slice the chicken breasts in half horizontally to make 4 cutlets. Put each cutlet between two sheets of plastic wrap and lightly pound them until they are about 1/4-inch thick. Season with 1/2 teaspoon salt and a pinch of black pepper.
Place an 18-inch-long length of wax paper on the counter. Put the flour in a shallow bowl and lightly dredge the chicken pieces in the flour, shaking off any excess. Put the chicken on the wax paper; reserve the 1 teaspoon remaining flour to use later.
Heat a large nonstick skillet over medium-high heat. Add 1/2 tablespoon of the butter and 1 teaspoon of the olive oil to the pan and swirl the pan until the butter has melted. Add the chicken and cook until slightly golden on both sides, about 3 minutes per side. Transfer to a baking dish and place in the oven to keep warm.
Add the remaining 1/2 tablespoon butter and 1 teaspoon olive oil to the skillet. Add the garlic and shallots and cook until soft and golden, about 2 minutes. Add the mushrooms, season with 1/8 teaspoon salt and a pinch of black pepper, and cook, stirring occasionally, until golden, about 5 minutes. Sprinkle in the reserved 1 teaspoon of flour and cook, stirring, for about 30 seconds. Add the Marsala wine, chicken broth, and parsley.
Cook, stirring and scraping up any browned bits from the bottom of the pan with a wooden spoon, until thickened, about 2 minutes.
Return the chicken to the skillet with the mushrooms, reduce heat to low, cover, and simmer in the sauce to let the flavors blend, about 4 to 5 minutes.
To serve, put a piece of chicken on each of 4 serving plates. Spoon the mushrooms and sauce evenly over the top, and serve hot.
Recipe by Grandbaby Cakes
These delicious Crispy Miso Lime Tofu Lettuce Wraps are a wonderful way to get your “healthy” back on. After weeks and weeks of unhealthy eating (you know what I’m talking about), I’m craving clean, light eating!
Crispy chunks of delightfully flavored tofu are wrapped in tender butter lettuce leaves and topped with sesame seeds, chopped peanuts and cilantro. Fresh, tasty and perfect as an appetizer or light main course.
The sauce is delicious! Combine lime juice, soy sauce, miso, vinegar, honey, ginger and spices and mix it into a smooth sauce. You’ll have to mash the miso against the side of the bowl to break it up.
Either crumble the tofu by hand and squeeze it dry or press the tofu ahead of time and then break into chunks.
Add oil to a very hot skillet and then add the crumbled tofu in an even layer. Let it sit undisturbed for a few minutes. Give it a stir and let it sit another 3 minutes or so. Keep doing this until a crispy browned crust is all over the tofu bits.
Add the sauce and stir until it’s all absorbed into the tofu. This will take about one minute.
To serve, fill lettuce leaves with crispy tofu and top with any of the toppings recommended in the recipe. I like sesame seeds, chopped nuts and cilantro!
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Crispy Miso Lime Tofu Lettuce Wraps
Makes: 2-4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 head butter lettuce
- 2 limes
- 2 tbsp low-sodium soy sauce
- 1 tbsp white or yellow miso
- 1 tbsp rice vinegar
- 2 tbsp honey
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes
- 1 (14- to 16-ounce) block extra firm tofu, pressed if time permits, see notes below
- 3 tbsp neutral oil or extra-virgin olive oil
Toppings (optional):
- sesame seeds, sliced scallions, fresh herbs (mint and cilantro are nice), chopped peanuts or cashews
Instructions
Pull the leaves off the head of butter lettuce, then wash and dry them. Cut the limes in half. (Note: Depending on the size, you’ll need roughly 8 to 10 lettuce leaves.)
In a medium bowl or liquid measuring cup, stir together the juice of 1 lime (about 3 tablespoons), the soy sauce, 2 tablespoons water, the miso, vinegar, honey, ginger, garlic powder, and red pepper flakes. Smash the miso against the side of the cup to be sure it incorporates to make a smooth sauce.
Warm your largest skillet over medium-high heat. If you did not press the tofu ahead of time, working over the sink, remove the tofu from the container, pour out any liquid, and reserve the container. Use your hands to break the tofu into a few pieces and squeeze out as much liquid as you possibly can. This won’t be pretty! It’ll break apart into little bits. That’s perfect, you’re doing it right. When you feel like you’ve squeezed all the liquid you can out of the tofu, place it back in the container it came in. If you did press the tofu ahead of time, crumble the tofu into a medium bowl.
Add the oil to the super hot skillet. When it shimmers, add the squeezed, crumbled tofu in an even layer and let it sit, undisturbed, for 3 minutes. Give it a stir, then let it sit for 3 minutes more. It should start to look crispy and golden brown at this point. Keep going with this stir-and sit pattern once or twice more, adding more oil to the pan as needed, until the tofu is crispy all over (9 to 12 minutes total). Add the sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute. Turn off the heat.
To serve, fill the lettuce leaves with the crispy tofu and any of the suggested toppings. Squeeze the juice from the remaining lime over top just before eating.
Chef’s Notes:
I find that the tofu browns up a little easier if you press it ahead of time. You absolutely do not have to press it ahead of time, so don’t let this deter you — again I have made it several times without pressing it — but if you have the time, press it. I like to wrap my block in a clean dish towel, set it on a cooling rack over a tray, and weigh it down with a 28-ounce can of tomatoes set in the container the tofu was packaged in. Let it sit for 30 minutes or more.
Honey: To make this vegan, replace the honey with maple syrup, agave or brown sugar.
Recipe from Alexandra’s Kitchen
Golden and crispy on the outside, tender and juicy inside…Chicken Schnitzel is a favorite for kids and adults any old time!
Chicken breasts are quick-brined and then coated in seasoned panko. Skillet fried until golden, they are unbelievably delicious!
Begin by slicing the breasts in half horizontally and then pounding to an even thickness of 1/4-inch. Don’t be tempted to buy “thin-cut” breasts as you need to pound them to tenderize them but the thin-cut ones won’t pound well and may cook too quickly.
Combine the water, sugar and kosher salt in a bowl to make a brine and add the chicken pieces. Let it sit for only 30-45 minutes and then remove the chicken and pat dry.
Mix the panko in a shallow bowl with the spices and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a 3rd shallow bowl. Set up an assembly line with the flour, eggs, and panko.
Dredge the chicken in flour, then dip in the eggs, and finally dredge in the panko. Set aside and repeat with the remaining pieces of chicken.
Heat oil in a skillet and add 2 pieces of chicken. Cook until the bottom is golden brown, 2-3 minutes, and then flip and cook another 2-3 minutes. Transfer the chicken to a serving platter or individual plates. Sprinkle a little flaky sea salt and parsley over, and serve with lemon wedges.
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Chicken Schnitzel
Makes: 4 servings
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Ingredients
- 2 boneless, skinless chicken breasts (1 to 1 & 1/4 pounds) (see Chef’s Note)
- 2 cups water
- 2 tbsp kosher salt
- 2 tsp sugar
- 1 & 1/3 cups panko breadcrumbs
- 1/4 tsp freshly ground black pepper
- 1/2 tsp fine sea salt (or table salt)
- 3/4 tsp garlic powder
- 3/4 tsp paprika
- 2 tbsp sesame seeds
- 1/2 cup all-purpose flour
- 2 large eggs
- Vegetable oil, for cooking
- Lemon wedges, for serving (optional)
Instructions
Slice the chicken breasts in half horizontally to form flat fillets. Place a fillet in a resealable freezer bag and use a meat mallet or rolling pin to pound to an even thickness between 1/8- and 1/4-inch thick. Remove the pounded cutlet and set aside. Repeat with the remaining pieces of chicken.
In a medium bowl, combine the water, kosher salt, and sugar. Stir until the salt and sugar are dissolved. Add the pounded chicken to the brine and let sit for 30 to 45 minutes (no longer or the chicken may be too salty). Remove the chicken from the brine and pat dry with paper towels.
In a large shallow bowl, mix the panko, pepper, fine sea or table salt, garlic powder, paprika, and sesame seeds. Place the flour in another shallow bowl. Beat the eggs in a third bowl. Set up a breading station in this order: flour, eggs, panko.
Dredge the chicken in the flour, coating evenly on both sides; dip in the eggs, letting any excess drip off; then dredge in the panko mixture, turning and patting to adhere. Place the breaded chicken on a plate and repeat until all the chicken is breaded.
Line a 13 x 18-inch baking sheet with paper towels. In a large nonstick skillet, heat about 1/8 inch of oil over medium heat until hot and shimmering. Place two pieces of chicken in the pan, and cook until the first side is golden brown, 2 to 3 minutes. Carefully flip the chicken and cook for another 2 to 3 minutes, until golden and cooked through. (If the chicken is browning too slowly, increase the heat to medium high.) Place the cooked chicken on the prepared baking sheet. Cook the remaining chicken in the same manner (you shouldn’t need more oil). Transfer the chicken to a serving platter or individual plates.
Serve with lemon wedges, if desired.
Chef’s Note:
As tempting as it might be to use store-bought thin-cut chicken breasts for this recipe, pounding the chicken yourself offers numerous advantages. First, it both tenderizes the meat and ensures a consistent thickness for evenly cooked, juicy meat. Second, pounding achieves a more balanced breading-to-chicken ratio; with thin-cut breasts, you get the feeling of eating more breading than chicken. Finally, thin store-bought cuts cook too rapidly, risking undercooked breading or overcooked chicken.
Pro Tip: When breading chicken, use one hand for the dry coatings and one hand for the wet. It’s much less messy this way.
Recipe from Once Upon a Chef
Amazing Meatball Parmesan is my new favorite way to get an Italian meal on the table in no time! Everything is simplified in this recipe…use a meatloaf mix for the ground meat and use your favorite jarred marinara sauce.
And why not? I typically take the long path…make my own sauce, combine the various ground meats in the just-so-perfect ratios, yada yada. As I’ve gotten older (wiser, maybe?), I have less time for all of that (golf and canasta are calling me). So, why not accept a little help where you can get it? I’m all about that!
Begin this recipe by combining the meat, garlic, parsley, bread crumbs, Parmesan cheese, eggs and salt and form meatballs into 2″ diameter balls.
Heat oil in a medium skillet and pan fry the meatballs until browned. They don’t need to be cooked all the way through as you’ll finish them in the oven.
Pour a jar of sauce in the bottom of your baking dish (you can also use a cast iron skillet, which is what I prefer). Lay the meatballs on top. Cover with the second jar of sauce and sprinkle mozzarella cheese over. Spread grated Parmesan cheese on top of the mozzarella and cover with foil.
Bake the meatball parm for 20 minutes and then remove the foil. Bake an additional 20 minutes until the meatballs are cooked through.
If you like the cheese to be more browned, turn on the broiler and move the meatballs closer to the heat. Watch them closely so they don’t burn. It shouldn’t take more than a minute or two.
Sprinkle with some herbs, if you prefer. Enjoy!
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Amazing Meatball Parmesan
Makes: 6 servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour & 5 minutes
Ingredients
- 1 & 1/2 pounds meatloaf mix (or 3/4 lb beef, 1/2 pound pork, 1/4 pound veal)
- 4 cloves garlic, roughly chopped not minced
- 1/3 cup chopped parsley
- 1 cup bread crumbs or Panko
- 1 cup shredded Parmesan cheese
- 2 eggs
- salt to taste
- 1/4 cup olive oil
- 2 (24-ounce jars) marinara sauce of your choice
- 8 ounces mozzarella cheese
- 1/3 cup grated parmesan
- chopped herbs, for sprinkling if desired
Instructions
Preheat oven to 375°F. Set aside an oven-proof baking dish or skillet (I used a large cast-iron skillet).
Mix the meat, garlic, parsley, bread crumbs, Parmesan, eggs and salt and form your meatballs (about 2” diameter). I made 32 meatballs. Heat the oil over medium heat and pan fry the meatballs until nicely browned on all sides, about 8-10 minutes. Don’t worry about cooking them through; they will finish cooking in the oven.
Pour one jar of sauce in the bottom of the prepared dish. Lay meatballs on top of the sauce. Cover with more sauce and sprinkle mozzarella on top. Spread grated Parmesan over. Cover with foil and bake for 20 mins. Remove foil and bake an additional 20 mins or until meatballs are cooked through. If you prefer the cheese to brown a little more, turn the oven to broil, move the meatballs closer to the heat but watch these very closely…they can burn easily! Sprinkle with chopped herbs, if desired.