Total Time3 Hours 20 MinsYieldServes 6 (serving size: about 1 1/2 chicken thighs, 1/2 cup rice, 1/2 cup coleslaw mixture, and 3 tbsp. sauce)Bone-in chicken thighs are pan-seared before being basted with sticky-sweet sauce and slow cooked to fork-tender perfection. Sear the chicken thighs in batches to avoid over-crowding the pan and hindering browning.
Category Unusual recipes
YieldServes 4 (serving size: about 1/2 cup)Since there’s a touch of sugar in this recipe, stir the Brussels sprouts often to prevent burning. If you’re feeling extra decadent, top this side with a little grated Manchego cheese.Ingredients1 tablespoon olive oil1 pound trimmed and halved Brussels sprouts1 tablespoon chopped garlic2 teaspoons light brown sugar1 teaspoon smoked paprika1/4 teaspoon kosher salt3 tablespoons apple cider vinegar2 tablespoons chopped salted smoked almondsNutritional InformationCalories 122Fat 6gSatfat 1gUnsatfat 4gProtein 5gCarbohydrate 14gFiber 5gSugars 5gAdded sugars 2gSodium 178mgCalcium 5 DVPotassium 10 DVHow to Make ItHeat 1 Tbsp.
Step 1Preheat oven to 325°F. Coat a 9- x 5-inch loaf pan with cooking spray. Whisk together 1 1/4 cups all-purpose flour, whole-wheat flour, ground ginger, baking soda, cinnamon, salt, pepper, and cloves in a bowl. Whisk together molasses and boiling water in a second bowl.Step 2Beat butter and brown sugar in a bowl with a mixer on medium-high speed until fluffy.
How to Make ItStep 1Let scallops, salmon, and fish come to room temperature. Heat oil in a large Dutch oven over medium-high. Add scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside.Step 2Add wine, 1/2 cup water, and clams to pan. Cover, increase heat to high, and cook until clams open, 5 to 7 minutes.
How to Make ItStep 1Preheat oven to 350°F. Whisk together flour, five-spice powder, salt, and baking soda in a medium bowl. Set aside.Step 2Beat together brown sugar and butter in a large bowl with an electric mixer at medium speed until fluffy, about 2 minutes. Beat in egg. Add flour mixture, and beat at low speed just until combined.
This recipe captures all of the bright, fresh appeal of a salad in a pretty, portable bite. Sturdy endive leaves have a nice cup shape for filling; you also could use Little Gem or small Bibb lettuce leaves. To get a head start, make the filling (minus the pears) up to a day in advance. About an hour before guests arrive, gently stir in the pear and fill the leaves.
How to Make ItStep 1Cut bread slices into 1-inch pieces. Place bread pieces on a rimmed baking sheet and bake at 350° for 25 minutes or until bread is crisp, stirring once. Remove from oven and let stand 10 minutes. Pour into a large bowl.Step 2Place bacon in a large skillet over medium heat; cook 7 minutes or until bacon is crispy.
Step 1Preheat oven to 450°F. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).Step 2Heat 1 1/2 tablespoons oil in a large skillet over high. Sprinkle fillets with 1 1/4 teaspoons salt and 1 1/4 teaspoons pepper. Cook fillets in hot oil, turning occasionally, until browned on all sides, 6 to 8 minutes.
This satisfying, vegetable-forward dish features meaty eggplant and a fresh and flavorful herbaceous topping. The method for crisping the prosciutto is easier (and less messy) than pulling out a pan, and the results offer a concentrated hit of flavor that makes this dish special. Omit the prosciutto to make this a fully vegetarian meal, or, alternatively, use bacon.
This bright, herby, tangy dressing is more like a vinaigrette but gets some creaminess and color from the avocado. When storing the dressing, place a sheet of plastic wrap directly on the surface to prevent browning. This is tasty on salads or as a meat topper.
YieldServes 1 (serving size: about 2 cups)A simple lemony caper dressing coats the delicate baby kale, sweet roasted beets, and roasted haricots verts in this stunning tuna salad. The tuna also complements the flavors well. If you like, you can use a combination of spinach and kale leaves.For more delicious ideas, check out our collection of healthy tuna salad recipes.
This meatless bowl offers a range of textures and flavors, including cumin-scented black beans, blistered tomatoes, corn, and fresh avocado that are equally good at room temperature. If you don’t have time to stew your own beans, canned unsalted beans work just as well here. Feel free to mix it all together instead of portioning into quadrants.
YieldServes 1 (serving size: 1 pork chop, 4 ounces green beans, 1/2 cup rice, and 2 tablespoons dressing)The homemade lemon-pepper seasoning used on the pork chop offers a wonderful burst of flavor, while the rice soaks up the caper-y dressing. Warm the roasted green beans in the microwave or wrap in foil and heat in a 350°F oven for 15 to 20 minutes.
Step 1Preheat the oven to 400°F. Coat the cut side of the garlic halves with cooking spray and wrap tightly in foil.Step 2Line 2 large, rimmed baking sheets with parchment paper. Arrange the foil-wrapped garlic, beets, and onion, separately, on 1 baking sheet. Arrange the squash, cauliflower, and haricot verts, separately, on the other.
YieldServes 1 (serving size: about 2 cups)This soup comes together in a flash, thanks to precooked butternut squash, roasted onions, and the shredded chicken you get from this make-ahead bone broth recipe. Ginger and garlic boost the already flavorful broth and add some depth. Quickly sautéing the ginger and garlic enhances their flavors but overcooking can result in bitterness, so don’t walk away from the pan!
Step 2Line a large rimmed baking sheet with foil; coat foil with cooking spray. Place chicken in a medium bowl. Add panko, 1/4 teaspoon salt, oregano, half of cheese, garlic, and egg; mix well to combine. Shape into 32 meatballs (about 2 tablespoons each) and arrange on prepared pan. Bake at 400°F for 15 minutes or until cooked through.
Step 1Set a programmable electric pressure cooker (such as an Instant Pot) to SAUTE. Allow pot to heat for 3 minutes. Add olive oil, onions, and peppers. Cook, stirring often, until vegetables are softened, 6 minutes. Add beef and cook, stirring often to break up meat, until beef is no longer pink, about another 6 minutes.
Step 1Heat 1 1/2 tablespoons of the oil in a large skillet over medium-high. Add half of the mushrooms, and cook, stirring occasionally, until lightly browned, about 5 minutes. Transfer mushrooms to a plate. Repeat procedure with 1 1/2 tablespoons of the oil and remaining mushrooms. Reduce heat to medium, and add onion, garlic, thyme, and remaining 2 tablespoons oil; cook, stirring often, until softened, about 5 minutes.
Much healthier, but with that irresistible “fried” taste and texture, this air fryer popcorn chicken was described by recipe testers as “super addicting!” Dredging the chicken bits in finely-crushed cornflakes add a nice crunch, plus they brown better in the air fryer than if you were to use flour. Don’t skip the powdered sugar, as it also helps brown the popcorn chicken pieces (and also balance the dried spices).
How to Make ItStep 1Stir together 1/2 cup of the peanut butter, butter, vanilla, and salt in a medium bowl until smooth. Gradually add powdered sugar and stir until fully incorporated. Scoop out 18 balls (about 1 tablespoon each) onto a parchment-lined baking sheet. Freeze until firm, about 15 minutes.