Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Marinated chicken 2 or 3 boneless skinless chicken breasts (1 to 1 1/4 pounds) 1/2 cup mayonnaise 3 tablespoons hot sauce (like Cholula or Frank’s) 1 pinch kosher salt (optional) Spicy mayo 1/4 cup mayonnaise 1 tablespoon hot sauce, plus more to taste Marinate the chicken: Halve the chicken breasts horizontally. (If you’re an overachiever,… Continue reading Back-Pocket 2-Ingredient Marinade for Grilled Chicken

Mozzarella Schnitzel

2 to 4 slices low-moisture mozzarella 2 tablespoons all-purpose flour 1 large egg 1/4 cup panko Kosher salt and freshly ground black pepper Neutral oil, such as canola or grapeseed Stack enough mozzarella slices to reach about 3/4 centimeter in height. (For me, this is three, but it depends on how thick your slices are.)… Continue reading Mozzarella Schnitzel

Pressure Cooker Tikka Masala

2 pounds chicken breast or thighs, cut into 1-2 inch cubes ( sprinkled with 1 teaspoon salt and pepper) or see notes for vegan version. 2 tablespoons ghee ( or olive oil, coconut oil) 2 fat shallots, diced ( or sub 1 onion) 2 medium tomatoes, diced 4–6 garlic cloves, rough chopped 1 tablespoon fresh… Continue reading Pressure Cooker Tikka Masala

Pressure Cooker Thai Chicken Curry

1 tablespoon oil 2 shallots, chopped ( or 1 onion) 2 teaspoons fresh ginger, finely chopped ( or use ginger paste) 4 garlic cloves, rough chopped 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into one-inch pieces. 2–4 tablespoons Thai red curry paste (I like this brand) or use Mae Ploy. (Thai Kitchen… Continue reading Pressure Cooker Thai Chicken Curry

Pressure Cooker Birria

3 lbs stew meat (beef, lamb or goat) cut into 1- 2 inch pieces 1 tablespoon salt pepper to taste 2 cups chicken or beef broth 4 dried guajillo chile (see notes) 2 dried Pasilla chilies (optional) 1–2 tablespoon olive oil 1 large onion, diced 6 garlic cloves, roughly chopped 14-ounce can diced tomatoes, preferably… Continue reading Pressure Cooker Birria

Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

1/4 cup apple cider vinegar, plus more as needed 2 teaspoons granulated sugar 1 teaspoon fine sea salt 4 cups sliced green cabbage (about 1/2 small head) 1 large shallot, thinly sliced 1 large carrot, coarsely grated 1 jalapeño, seeded and thinly sliced 1/2 cup barbecue sauce, homemade or store-bought, plus more for serving Hot… Continue reading Next-Day Turkey Barbecue Sandwiches With Pickles and Slaw

Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

1 1/2 cups pineapple juice 1/4 cup maple syrup 2 tablespoons Dijon mustard 1/4 teaspoon ground black pepper 1 (7-10 pound) bone-in, spiral-cut ham* 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together pineapple juice, maple syrup, Dijon mustard and pepper; set aside. Place ham into a slow cooker. Sprinkle… Continue reading Slow Cooker Maple-Brown Sugar Spiral-Cut Ham

Slow Cooker Spiral-Cut Ham with Orange Glaze

1 cup orange marmalade 2 tablespoons Dijon mustard 1/3 cup freshly squeezed orange juice Zest of 1 orange 1 (7-10 pound) bone-in, spiral-cut ham 1/2 cup brown sugar, packed 15 whole cloves In a small bowl, whisk together orange marmalade, Dijon, orange juice and orange zest; set aside. Place ham into a 6-qt slow cooker.… Continue reading Slow Cooker Spiral-Cut Ham with Orange Glaze

Shrimp Creole

1 pound shrimp, peeled and deveined 2 teaspoons homemade or store-bought Creole seasoning 1/4 cup unsalted butter (1/2 stick) 1/3 cup all-purpose flour 1 medium yellow onion, finely chopped 2 celery ribs, thinly sliced 1 green bell pepper, seeded and finely chopped 4 garlic cloves, minced 1 (15-ounce) can tomato sauce (no salt added) 1… Continue reading Shrimp Creole

Pork and Pepper Stir Fry

For the pork and marinade: 8 ounces pork shoulder or loin (cut into thin strips) 1 tablespoon water 1 teaspoon cornstarch 2 teaspoons vegetable oil 1 teaspoon Shaoxing wine 1 teaspoon oyster sauce 1 teaspoon light soy sauce For the rest of the dish: 6 long hot green peppers (6 peppers = 10-12 ounces/280-340g) 2… Continue reading Pork and Pepper Stir Fry

Spicy Korean Rice Cakes (Tteokbokki)

8 ounces fresh or thawed frozen tteok (see note) 4 ounces beefsteak, such as chuck or sirloin, very thinly sliced 1/2 teaspoon soy sauce 2 teaspoons sesame oil 2 cloves garlic, minced 1 small onion, thinly sliced 2 cups green cabbage, cut crosswise into large pieces (optional) 1 to 2 tablespoons gochujang (Korean chile paste)… Continue reading Spicy Korean Rice Cakes (Tteokbokki)

Next-Day Turkey Lo Mein

1 pound fresh lo mein egg noodles or cooked lo mein noodles (450g) 2 tablespoons vegetable oil 4 cloves garlic (minced) 4 cups napa cabbage (shredded) 2 medium carrots (julienned) 1 tablespoon shaoxing wine (or dry sherry cooking wine) 1 1/2 cups shredded leftover Thanksgiving turkey 2 tablespoons soy sauce 1 tablespoon dark soy sauce… Continue reading Next-Day Turkey Lo Mein

Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

1 cup hoisin sauce 1/2 cup honey 5 tablespoons gochujang, divided 1 tablespoon Chinese five-spice powder 2 2 1/2 to 3-pound racks baby back pork ribs, each cut in half if pressure cooking or cut into 3- or 4-rib sections if slow cooking 2 tablespoons minced fresh ginger 2 tablespoons finely chopped fresh cilantro 2… Continue reading Pressure Cooker Hoisin-Glazed Ribs (with Slow Cooker Variation)

Three-Cup Chicken

3 tablespoons sesame oil 1 2-to-3-inch piece of ginger, peeled and sliced into coins, approximately 12 12 cloves of garlic, peeled 4 whole scallions, trimmed and cut into 1-inch pieces 3 dried red peppers or 1 teaspoon red-pepper flakes 2 pounds chicken thighs, boneless or bone-in, cut into bite-size pieces 1 tablespoon unrefined or light… Continue reading Three-Cup Chicken

Caramel Chicken with Ginger and Lime

1/2 cup plus 1 tablespoon coconut water, divided 1/4 cup white sugar 3 tablespoons fish sauce 2 medium shallots, peeled, halved and thinly sliced (½ cup) 1 2-inch piece fresh ginger, peeled and cut into ?-inch matchsticks (? cup) 2 pounds boneless, skinless chicken thighs, trimmed, cut into 1½-inch chunks 1/4 cup chopped fresh cilantro… Continue reading Caramel Chicken with Ginger and Lime

Pressure Cooker Green Curry

1 tablespoon Coconut Oil 2 tablespoons Curry Paste (adjust to preferred spice level) 1 tablespoon Minced Ginger 1 tablespoon Garlic 1 cup Onions chopped 1 lb Boneless Skinless Chicken Thighs cut into bite size pieces 1 can Bamboo Shoots small can, optional (omit for low carb) 1/2 cup Water divided 1 tablespoon Fish Sauce 2… Continue reading Pressure Cooker Green Curry

Pressure Cooker Panang Curry

3 tablespoons Panang Curry Paste 1 tablespoon Creamy Peanut Butter 1 tablespoon Soy Sauce or fish sauce 1 teaspoon Sugar or Swerve 1/2 teaspoon Kosher Salt 3/4 cup hot water 1 pound Boneless Skinless Chicken Thighs cut into bite size pieces 2 cups Onion chopped 1 tablespoon Minced Garlic 1 tablespoon Minced Ginger 1 cup… Continue reading Pressure Cooker Panang Curry

Pressure Cooker Beef Barbacoa

3 tablespoons Apple Cider Vinegar 1 Chipotle Chile in Adobo Sauce 6 Garlic Cloves 1 tablespoon Ground Cumin 2 teaspoons Dried Oregano 1.5 teaspoons Kosher Salt 1 tablespoon Mexican Red Chili Powder 1/4 teaspoon Ground Cloves 1 cup Water 1 pound Chuck Roast beef, cut into 5-6 even pieces 2 tablespoons lime juice In a… Continue reading Pressure Cooker Beef Barbacoa

Pressure Cooker Beef Curry

1.5 pounds Beef Stew Meat 1 Onion 2 Tomatoes 4 cloves Garlic 1/2 cup Cilantro chopped 1 teaspoon Ground Cumin 1/2 teaspoons Ground Coriander 1 teaspoon Garam Masala 1/2 teaspoon Cayenne Pepper Kosher Salt Place onion, tomatoes, garlic, and cilantro in a blender jar. Put the tomatoes at the bottom so that they will liquefy… Continue reading Pressure Cooker Beef Curry