Recipe

Recipe: Potsticker Stir-Fry — Easy Weeknight Dinners

(Image credit: Joe Lingeman)

Stir-fries are in my regular dinner rotation because they're fast and I can cook veggies and proteins together all in one pan. One day I spotted the bag of frozen Asian dumplings that I always stock for quick lunches and an idea percolated in my head: What about using dumplings instead of meat or tofu in a stir-fry instead? And then a one-pan meal was born. Crunchy on the outside, juicy on the inside, pan-fried dumplings are tossed with crisp-tender veggies and a savory, vinegary sauce that coats everything to glossy perfection. No need to make rice or noodles to go with this stir-fry — with the dumpling wrappers, there's already a starch included!

READ MORE »

How To Make Fattoush (Middle Eastern Bread Salad) at Home — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Many cuisines have a bread salad made from peak produce and stale or toasted bread, all tossed together for a meal made of what's in season and what's around. Fattoush is no different, except that the addition of toasted pita and loads of fresh herbs make fresh summer produce — think juicy tomatoes and cool, crunchy radishes and cucumber — blush with flavor.

I recently had friends over for a cookout and served this fattoush alongside a grilled flank steak. Not a single morsel of this salad was left. Even my husband, a salad skeptic, said this salad was game-changing.

Incorporating some wisdom from Samin Norsat, of Salt, Fat, Acid, Heat fame, this version of fattoush is sublime, easy-to-make, and likely to be your new go-to summer salad. In this recipe, you'll get some guidance on choosing the best produce for the job, a lesson in seasoning from Samin, and the secret to adding the element of heat in raw salads. Let's get started.

READ MORE »

Recipe: Spicy Salmon Black Bean Salad — The 6-Minute Lunch

(Image credit: Joe Lingeman)

This spicy, smoky bean salad packs a whole lot more flavor into it than you'd expect of something that takes all of six minutes to make, and you have hot smoked salmon to thank for that. Its deep flavor gives a can of black beans a serious boost of flavor, so this lunch doesn't need too much else by way of seasoning. Add some cherry tomatoes and avocado in there for color and toss it all with a cumin-lime dressing, and the result is a lunch I guarantee you'll be putting on repeat. Pile the whole mess on rice, scoop it up with chips, or just eat it straight from the bowl.

READ MORE »

How To Grill Juicy, Flavorful Shrimp — Cooking Lessons from The Kitchn

(Image credit: Joe Lingeman)

Here's why you need to learn how to grill shrimp: This affordable crustacean is the fastest-cooking protein you can throw on the grill, it feels fancy but is fast enough for a weeknight, and it can do double duty as either an appetizer that cooks while the main grilled event rests or as the main event itself. Plus, shrimp takes readily to a host of flavors, including the smoky ones that we know and love from the grill.

It does require some consideration before it goes on the grill. Namely, how does one keep the shrimp from falling into the grill or overcooking and becoming tough and dry over the hot heat? The answer is skewers and yogurt, my friends. Curious? Let's light up the grill and literally put shrimp on the barbie (had to, sorry).

READ MORE »

Recipe: Bridal Shower Sangria — Recipes from The Kitchn

(Image credit: Christine Han)

Wedding season is just as much bridal shower season, which means in between the actual weddings you're attending, you may have a few showers to pop into to celebrate the bride-to-be. If this is the year you're finally hosting one for your sister or your best friend, you may be sweating a bit. How do you pull this thing off? Well, you need a winning menu that's easy and fun, and a killer cocktail. Here's that cocktail — it's bubbly, floral, and fruity, and comes together in one big pitcher in a flash. That means more drinking and less assembling, which is a good thing at such a festive occasion.

READ MORE »

Apple, Brie, and Dijon Baguette Sandwich — The 6-Minute Lunch

(Image credit: Joe Lingeman)

Swap out any ol' bread for a baguette when making a sandwich and suddenly it's transformed. How so, you ask? Well, a baguette makes it a touch French, which means it's a touch fancy (read: you can grab a bottle of rosé and head out for an impromptu picnic lunch).

This sandwich involves crisp, juicy green apple slices, buttery brie cheese, and a swipe of tangy Dijon. Tuck them into a baguette and in a matter of seconds you have a lunch that's sure to brighten your afternoon — even if you aren't able to escape your desk for that picnic.

READ MORE »

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.