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OMG, what a great place ! The beautiful and professional service, the gracious host, one of the best atmospheric restaurants around, with live piano music and a beautiful viewing garden. This place is a real find which is nicely tucked away in the Village
The Best Chicken You Will Ever Eat. Ever.
You will think it’s not necessary. You will think it sounds too fussy. But I guarantee you won’t regret it if you do it. If you’re short on time, you can just salt & pepper the chicken, but the magic just might be in the waiting for the brining step.
Chicken & Brining Ingredients:
2-3 pounds boneless, skinless chicken breasts
1 teaspoon whole coriander seeds
1 teaspoon whole cumin seeds
1 teaspoon whole black peppercorns
2-3 pounds boneless, skinless chicken breasts
Put water in a large ziplock bag and add the salt, garlic, coconut aminos, bay leaf, coriander seeds, cumin seeds, and peppercorns. Let the salt dissolve.
Add the chicken breasts to the bag. This will look gross ignore it.
Put the bag in the fridge and forget about it for 2 hours.
Remove the bag from the fridge ignore that it looks even grosser.
Rinse the chicken well. Think about something else as you do this so as not to notice that you’re holding raw chicken.
Place in a sieve to drain/dry while you move on to Secret #2.
Secret #2: Spice Blend
There are commercial blends out there, and there are certainly other things you can mix together, but this one is a crowd-pleaser. Promise! This makes enough for about 2-2.5 lbs. of chicken—tastes good on pork, too. (Also makes a nice sprinkle for sweet potatoes, butternut squash, and acorn squash.)
Spice Blend Ingredients:
1 tablespoon ground cumin
1 tablespoon curry powder
1 tablespoon chili powder
1/2 tablespoon ground allspice
1/2 teaspoon ground cinnamon
1 teaspoon ground black pepper
Spice Blend Directions:
Combine all ingredients in a small bowl and mix well with a fork. Preheat a gas grill on high heat, with the lid closed, about 10 minutes.
Coat the chicken pieces with the mixture massage and pat it on lovingly. You want the pieces pretty densely coated.
Place the chicken smooth side down on the preheated grill, close the lid, and cook for 4 minutes. Flip the chicken, cook for an additional 3-4 minutes with the lid closed, until the chicken is browned and cooked through.
Note: If you roll the meat in the mixture, you need to throw away any remaining spice blend. Don’t re-use it on vegetables or think you can save it for later. It’s once and done when raw chicken is involved.
Secret #3: Moroccan Dipping Sauce
Kinda like salad dressing, this is also very good drizzled on raw cucumbers, tomatoes, avocado, and onions. It really makes the chicken sing. It’s also great way to get an extra dose of healthy fats.
Moroccan Dipping Sauce Ingredients:
1 medium clove garlic, crushed
1/4 teaspoon paprika (sweet, hot, or smoked)
1/3 cup extra-virgin olive oil
2 tablespoons minced cilantro or parsley
Moroccan Dipping Sauce Directions:
Whisk the lemon juice, garlic, cumin, paprika, cayenne, and salt & pepper together in a small bowl. Inhale and rejoice that you have a nose.
Gradually whisk in the oil, then stir in the fresh chopped herbs.
Serve at room temperature.
What Are the Most Memorable Meals You’ve Ever Had?
Questions about issues in the news for students 13 and older.
Last Sunday’s New York Times Magazine was devoted to food. One feature asked former Times restaurant critics about memorable meals, restaurants, “guilty pleasures” and food trends.
This inspires us to ask you about the memorable meals you’ve had — whether because they were wonderful or because they were terrible. What comes to mind?
Worst dish ever encountered
“I wake up in a cold sweat when I recall the Hudson Cafeteria’s retro Cherry Coke Jell-O with whipped cream. In my review I described it as tasting the way I would imagine toxic waste does.” William Grimes (1999-2003)
“The bread pudding at Cannelle, a French patisserie that, like a miracle, descended from the clouds and landed in a strip mall in East Elmhurst, Queens, a few years ago. The big dangers include a criminally rich red-velvet cake and a shortbreadlike gâteau Breton.” William Grimes
Students: Tell us about meals you remember:
- When did you last have a wonderful meal, whether because the individual dishes were excellent, because the company was delightful, or for any other reason?
- What, like the Cherry Coke Jell-O Mr. Grimes describes, are some memorably awful meals or dishes you’ve had?
- What are your guilty pleasures?
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A mint paratha, from the street of Parathawallas, Chowdni Chowk, Old Deli, yesterday!
My most memorable meal is my mother’s famous breakfasts when we had company: Kentucky ham, scambled eggs, homemade buttermilk biscuits, cheese grits and red-eye gravy. Fit for a queen!
I think that all meals that I have eaten were fantastic. My mom makes very good meals. I do not think that any meal that I have eaten were below expectations.
One of my favorite meals is the Venison pasta that my dad makes for me. It makes me feel better knowing that everything we eat was collected by us and not by someone else. Also i know its healthy for me so I don’t need to worry about what I’m eating.
My Grandmas pea soup is my most memorabe meal . It was green, thick, and if it sat there long enough it got cold which made it worse it was so gross. I can remember sitting there for hours being told i wasnt aloud to leave unil the bowl was empty.
My most meorabl meals that I’ve had were when me and my dad went and got breafast and I had two pancakes bigger then my plate, then on the flip side, the most memorable bad meal that I’ve had was burgerthat made me sosick I puked.
my most memerable food i’v eaten was pasta with parmastion chess and cooked onions.
When did you last have a wonderful meal, whether because the individual dishes were excellent, because the company was delightful, or for any other reason?
What, like the Cherry Coke Jell-O Mr. Grimes describes, are some memorably awful meals or dishes you’ve had?
What are your guilty pleasures?
The last time I had a marvelous meal was when I was on a cruise ship about 7 months ago. They served us white rice with lobster. Not only was the food great, but the service was delightful and efficient. For desert, we had lemon glazed cheesecake. It took about an hour to recieve the whole meal, but it was worth the wait.
I remember i had a a very delicious Parmesan crusted chicken from Long Horn Steakhouse. The food was cooked to perfection. The memorable awful dish i tried was at Carrabas the food was disgusting an tasted like it was frozen. My guilty pleasures have to be ice cream and Grilled Chicken Cesar Salad.
2 week ago I went back to my hometown.I grew up on Shirl Swirls it is a dinner and it makes the most Delicious food in the world. Their cheese burgers and fries are amazing. One of their top drinks they have is a ice slushy with soft serve ice cream put in with it. One of the worst dishes that i have had was a cheese fry at a fair and at the end of the day they made me puke they were so enriched with grease and gross cheese. Oh my guilty pleasures is chocolate covered bacon. I know it sounds gross but its amazing.
The most memorable meal I ever had was one that by grandmother made a few years ago. It was the brisket and roasted potatoes that I had had so many times before, but this time was so much better. The day before I had been fasting (not eating) for the Jewish holiday of Yom Kippor and was starving so anything that I ate that night was heavenly.
Although I have a lot of which none is the st”, one of my favorite dishes would be the steak from Peter Luger’s Steak House in New York. They also have good bacon and cream spinach. The steak has a lot of fat in it, which makes it taste good. In addition, Peter Luger’s serves very large portions as well, which makes it even better.
Some meals stand out over others. The texture, taste, and presentation are critical aspects of a good meal. The best meal I ever had, by far, was at a restaurant in Disney’s Animal Kingdom Lodge called Jiko. The restaurant (and the whole resort) is themed like an African safari, so naturally, the restaurant contains African food. The meal started with a wild boar appetizer. Originally, we were all going to order different appetizers and share them, but the waitress told us to go with the wild boar. It was unbelievably good. For an entree, I ordered a pork tenderloin cooked medium-rare. That was also amazing! I think I ordered a cheesecake for dessert, but I can’t really remember. Overall, that was the best meal I ever had, by far.
A wonderful meal I recently had was last Sunday when I had Hot Pot. Hot Pot is an Chinese traditional food eaten in the winter time. It involves a pot filled with water (with possibly some flavoring inside) placed on the table you are sitting at. Everyone gathers around the “hot pot” to warm themselves up. Inside the pot, you place raw foods such as fish and meat or fresh vegetables where they cook for a short period of time. After they are cooked, they can be dipped in any sauce that suits you appetite. This is an extremely healthy alternative that is delectable and delicious. Come have hot pot today!
The best meal that I have ever had was in China, when I went to a high-end duck restaurant with friends of my parents. Though I cannot recall the name, I distinctly remember the formal, yet accommodating setting, which was quite rare in China. In this restaurant, we ordered a duck, which they cooked in front of us, slicing up the succulent meat and removing delicacies like the liver from inside the duck. It was truly one of the best meals that I ever had, either individual dish-wise or service and personnel-wise.
On the other hand, the worst meal that I ever had was a meal of a common Chinese vegetable, whose name literally translated to 𠇋itter melon”. However, somehow, my parents convinced me to try it, saying that it would soon seem delicious to me, and it was somewhat of an acquired taste. All in all, that was the worst experience I ever had, and my tongue never forgave me.
My favorite meal ever – not surprising to anyone who knows me – would definitely be a dessert. Choosing a dessert started out tediously, but then i remembered a cruise I went on to the Caribbean. I didn’t eat much there, but almost every day we𠆝 go to a restaurant where I𠆝 order a (I don’t even remember its name now) sweet chocolate dessert, with a thin sugary chocolate topping and a hot, molten Nutella-like substance found inside. When combined with vanilla ice cream, the taste could not be beaten!
My last wonderful meal was when I was vacationing in China last summer. All of my favorite Chinese dishes were on the table, including Peking Duck and fried fish. Also, I was eating with my relatives, so I was able to talk and eat with them.
An awful meal I had was at a Korean restaurant. We had ordered barbeque beef, but the beef was hard and had no flavor.
One of my guilty pleasures is milk chocolate. I recently fell in love with them and I eat it when I can!
The best meal that i have ever eaten was probably a filet mignon steak that i had at the Longhorn Steakhouse. The meat was tender and flavorful, and cooked to just the right time. It was served with potatoes (delicious) and vegetables (fresh and yummy). Overall, the meal was great and didn’t cost too much. The service was a bit slow, but that wasn’t much of a problem since the food made up for it. My whole family enjoyed it, and i had a great night.
I’m not really someone for fancy food. The best food I’ve ever eaten is probably a slice of pizza in New York City. The City has the best pizza, I think. The slice was thick and soaked in fat. You can’t beat pizza for simplicity and taste. The chicken on the slice fell off as I chewed it slowly, savoring its taste. Then I choked on it and realized I𠆝 forgotten to order a drink. Oops.
The greatest, most amazing, tasteful, and most memorable meal I ever had was a dinner at my house. My dad had recently come back from Omaha, and brought back a case of Omaha steaks. These steaks are known as the best one can get. My dad grilled the steaks to perfection, a nice color in the middle, and the meat tasting great. My steak so succulent and juicy, and it melted in my mouth, literally. That same day, my mom had made a strawberry cheesecake. The cheesecake that she made was the perfect texture and taste, and overall amazing. This is my most memorable meal.
On June 21, 2012, I sat down to dinner with my family to enjoy what would be the most delicious meal I had for weeks. Sitting around a huge stove at Sumo, we awaited the cook that would entertain us while serving us a delicious hibachi meal. Grilled vegetables, fried rice and amazing noodles led up to the grand finale of the night: steak cooked to perfection and chopped into perfect bite-sized pieces. Meat is not generally described as melting in your mouth, but this steak could not be depicted in any other way. This family outing was enhanced by the company that shared the table with us. As it was my graduation dinner, my grandparents and aunt had also joined us for the occasion. And, of course, the gifts I received didn’t hurt the experience. I would recommend Sumo for anyone looking for an amazing Japanese food experience, as they also have a wonderful sushi bar.
Given my obsession with chocolate, I would be disappointed if I mentioned a non-chocolatey food as my my most memorable dish. And so my most memorable meal must have been the first time I tasted a chocolate lava cake. I was sitting at Applebee’s, incredibly tired and bored, when the waiter placed this gorgeous mountain of chocolate cake on the table. Powdered sugar, looking like snow, rested on top of the impressive mountain while a scoop of vanilla ice cream sat at the side. And when I reached out, breaking open the cake with the silver edge of my spoon, the mountain turned into a volcano. Hot fudge, like lava, flooded out in rivers. After marveling at what must be the most beautiful sight in nature, I devoured it before my sister could steal the whole plate from me. To this day, chocolate lava cake still remains a favorite of mine.
The last time I had a fantastic meal was last Saturday night. You know, when most high school students are out doing something with their life. It was a marvelous piece of grilled salmon, cooked perfectly, and served with some noodles. Not only was the food great, but I was watching My Little Pony, which may or may not be my guilty pleasure. Grilled salmon + MLP = a great meal.
Fourteen days hiking in the wilderness, two plane rides across the country, and a three day bus ride across two states all led to the best meal of my life. The delicious eggplant rollatini, that was my first real dinner after more than two weeks of trail food, is easily the best meal of my life. Although I am normally a fan of eggplant rollantini, this meal was unique in being my first real meal in half a month. The eggplant was perfectly cooked and the blend of cheese was superb. The sauce went perfectly with the noodles. Never had I tasted such a delicious meal and I doubt I ever will again.
Macro Friendly Recipes for Lunch
11. Slow Cooker Chipotle Bean Chili
Calories: 347 kcal Fat: 2g Carbs: 48g Protein: 23g
This slow cooked bean chilli is probably the best chilli I have ever cooked in my slow cooker, and its vegan! It uses delicious smokey, Mexican flavors that infuse over a long period of cooking time! But don’t worry about spending too much time making it, it only requires 5 minutes of prep!
12. Crockpot Glazed Chicken Teriyaki
Calories: 302 kcal Fat: 15g Carbs: 13g Protein: 29g
Let the crockpot do all the work, this tasty glazed chicken teriyaki recipe only requires 5 minutes of preparation. It’s packed with protein, containing a whopping 58 grams for a serving of two chicken thighs.
13. Pollo Guisado (Dominican Chicken)
Calories: 242 kcal Fat: 17g Carbs: 9g Protein: 15g
Pollo Guisado is one of the most popular dishes in Dominican cuisine. This recipe uses fresh flavors and is packed with veggies and protein, taking just 15 minutes to prep and 25 minutes to cook. I love these kinds of macro recipes because I get to taste flavors from another cuisine whilst staying in my macro friendly diet.
14. Quinoa and Mediterranean Roasted Vegetables
Calories: 339 kcal Fat: 16g Carbs: 41g Protein: 8g
This is definitely a superfood recipe! It’s packed with complex carbohydrates, fibre, whole proteins, healthy fats and a lot of vegetables. This is one of my go to recipes when I need a little healthy kick. Plus it’s really delicious!
15. Vegan Sweet Potato and Black Bean Bowl
Calories: 440 kcal Fat: 21g Carbs: 54g Protein: 13.5g
A nice alternative if you are vegan. While I would prefer a bit more protein, the vitamins and minerals in the veggies more than make up for it. It is also a good choice for meal prepping as you can batch cook the ingredients and mix them right before eating.
16. Lemon Chicken with Veggies
Calories: 500 kcal Fat: 23g Carbs: 35g Protein: 40g
Chicken with veggies. I would wager that this is the most common food for people trying to lose weight as well as those looking for macro meals. If you cook the chicken in the marinade it will stay moist longer! Try to eat it within 3 days, unless you like dried-out chicken that tastes like cardboard.
17. Crispy Tofu with Zucchini Noodles and Sesame Seeds
Calories: 397 kcal Fat: 31g Carbs: 16g Protein: 18g
You can eat this cold, like a salad, or hot. Make sure to microwave the tofu only. Zucchini noodles are a great way to avoid the post-lunch slump as they are low in carbs. According to the author, this recipe features an amazing sauce, make sure to try it!
18. Zucchini Boats
Calories: 332 kcal Fat: 18g Carbs: 13g Protein: 38g
If you like zucchinis then try out this cute little idea for lunch. Chicken parm is usually served with pasta, but in the spirit of macro-friendly meals, I have included a recipe that drops the carbs and adds more veggies!
19. Turkey Taco Wraps
Calories: 385 kcal Fat: 17g Carbs: 23g Protein: 33g
This recipe is interesting because it swaps the tortilla for lettuce wraps. If you like tacos but want to cut your carb intake then this could be perfect for you. Make sure to pick sturdier leaves, or use two instead of one!
20. Copycat Bobbie
Calories: 273 kcal Fat: 6g Carbs: 32g Protein: 19g
Like a Sandwich and a Burger had a child. I have to admit that I have never heard of a Bobbie before, but after finding this recipe I will definitely try it. Cranberry sauce? Count me in. The macros look fairly good, depending on the bun you can go lower or higher in carbs.
Vegan Mushroom Meatballs & Garlic Bread
Vegan mushroom meatballs are delicious, tender, flavourful, super healthy, and easy to make. Naturally gluten-free (no breadcrumbs!), loaded with spice, and made extra hearty with finely chopped toasted pecans.
Name a more comforting pairing than hearty vegan mushroom meatballs swimming in warm marinara and GARLIC BREAD. You just can’t! I love vegan meatballs with pasta, sure, but garlic bread will always be my preferred carb choice if there’s red sauce involved. I like a nice little bowl with the meatballs swimming in warm marinara, and a little bread-y pyramid of the crunchy golden garlic bread on a separate plate. So. Much. Dipping. It’s like the edible version of your favourite cozy winter blanket that you’ll want to snuggle in forever.
I’m so proud of these meatballs too! Of course they’re vegan and made entirely out of whole foods. They’re also naturally gluten-free and just delicious. They have a deep flavour from sautéed mushrooms and onions (but somehow they don’t taste “mushroom-y”), tamari, garlic, nutritional yeast, balsamic, and a little tiny splash of liquid smoke. My friend Timmy got me hooked on the stuff after I made the rice and beans from his book.
Obviously it’s smoky, but in very small amounts, it just adds a great depth of flavour. The body of the meatballs is made up of toasted pecans and just basic rolled oats. I use a magical ground chia seed “egg” to make everything stick together and it works like a charm. Chia seeds, pecans, and oats in a meatball?! You bet. They’re seriously savoury and pleasantly filling. My man isn’t really a mushroom guy and he LOVED them.
I include the recipe for garlic bread and a cashew “parm” sprinkle here too. I like 100% olive oil garlic bread, but I also include appropriate instructions if you’re down with vegan butter. I know that this recipe looks so long, but the steps are very simple. The food processor does a lot of the work. If you’ve made homemade veggie burger patties before, I’m fairly confident that this recipe will be a breeze for you. Also we skip making homemade marinara because *truth bomb* I almost always buy it. I have zero shame about this!
Hope you enjoy this one. It’s a perfect winter warmer to enjoy on a Friday night, maybe with a bottle of wine (or an ice cold sparkling water)? I have a great eggplant meatball recipe here if you need another alternative meatball option. Let me know what other cozy comfort foods are keeping you warm this Winter in the comments. And if you’re doing #Veganuary, let me know how that’s going too! Here to help with that one in any way I can. Sending my love, always!
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Tips for Your Best-Ever Meatloaf
- Pans: I like to use a loaf pan or loaf pans to cook my meatloaf in. If you like to use baking paper, take the time to find the kind that has tinfoil on one side and parchment paper on the other side. Cut pieces of this paper to fit the bottom of your pans and put the tinfoil side of the baking paper down. This will help to ensure that your cooked meatloaf will come out of the pan just perfect.
- Room-Temperature Ingredients: Let all your ingredients acclimate to room temperature before you start to mix everything up. This way, it will mix up a lot easier, and it will always go together and come out of the oven looking pretty.
- Internal Temperature: Always cook the loaf until it reaches an internal temperature of 160ଏ (70ଌ). Measure the temperature at the thickest part of the meatloaf. It&aposs best to use an instant-read meat thermometer to get the right temperature.
- Lean Version: To make a healthier rendition, start with lean beef or pork and place the loaf on a rack over a roasting pan so the excess fat can drain off as the loaf bakes. You can also replace half the ground meat with ground turkey or use an egg substitute. That is, if you feel like being healthier. I like it made just as the recipe dictates.
- Super Moist Meatloaf: Some recipes call for a 1/2 cup of milk in addition to the cream, which makes the loaf even more delicious and moist.
- Cook It the Day Before: Most people will find they can make and cook their meatloaf on the day of or the day before serving and store it in the refrigerator overnight, covered. Many claim that the flavor is enhanced this way. Try it and see what you think. I like to make it and cook it all in one day. Then I like to store the finished version overnight in the refrigerator, heating it up and serving it the next day.
- Side Ideas: This meatloaf is amazing served with homemade mashed potatoes, brown gravy, and green beans. You won&apost find a more delicious combination.
- Incorporate Other Meats: In case you don&apost know, meatloaf is any ground meat mixture that is shaped into a loaf and baked. Meatloaves can be made from beef, veal, lamb, or pork, and usually contain onions, breadcrumbs, eggs, and various seasonings. No recipe is written in stone. If a recipe has something in it you don&apost like, then, by all means, take it out and use something else. You never know what kind of tasty meatloaf you may end up with. Be sure to thinly slice your leftover meatloaf and try it in sandwiches (see below for instructions on this).
Chicken and Potato Chowder
Yield: 6 servings
prep time: 15 minutes
cook time: 25 minutes
total time: 40 minutes
Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!
- 1/4 cup unsalted butter
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups milk, or more, as needed
- 2 russet potatoes, peeled and cubed
- 2 cups diced cooked chicken breast
- 1 1/2 cups shredded sharp cheddar cheese
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley leaves
- Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Did you Make This Recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious.
Easy Brown Rice Risotto with Mushrooms and Fresh Oregano
“Made this for my husband and I for dinner tonight – oh my goodness it is one of the best meals we’ve ever made/devoured. I tend to manage to screw up recipes quite well, but had absolutely no issues making this, such a breeze! We are trying to incorporate more yummy vego meals into our weeks and this is 100% going to be a new regular! Only managed to save one serving for tomorrow’s lunch, so that is a definite sign of a 10/10 meal!” – Beka
Prep note: This risotto miraculously does not require constant stirring. It tastes best with a splash of white wine, so there’s your drink of the evening. Leftovers are amazing, so this one can be made ahead of time.
Pasta alla Norma
Easily gluten free and easily vegan
“I have no words to explain how delicious this pasta dish is! I actually made for lunch (I’m retired! ) and after my partner and I devoured it, I had to decide if I was gonna keep the other two servings for tomorrow, or share them with someone I knew would also love it. Which is just about everyone I know! I ended up giving the leftovers to my vegetarian neighbours, and they raved about it. Best. Eggplant. Recipe. Ever.” – Luana
Thai Red Curry with Vegetables
“I was told this is on the top 3 dishes I’ve made in the 6 years we have been together. So its safe to say it was enjoyed!” – Jessica
Best Stuffed Shells
“As a passionate home cook I am always dubious about a recipe with “best” in its name. However, I made this recipe following directions to a T, and man, it did not disappoint! I did do half with homemade marinara (for me) and half with homemade bolognese (for hubby) and we both devoured our meal. We have left overs for 1.5 meals and I froze another 2 servings. Vibrant colors and flavors made this a success in my home! I I’ll be looking at your recipes for other suggestions.” – Kate
Prep note: You can assemble the shells (through step 7) and store the baker in the refrigerator until ready to bake.
Ultimate Veggie Pizza
“I feel like this pizza single-handedly saved my life. It is THAT good. The first time I made it I didn’t have any mozzarella on hand, so I used ricotta instead. Lord Almighty, the creamy ricotta played beautifully with all the veggies and and textures – so much so that I can’t even bring myself to make it with the mozzarella. Also, almonds? On pizza? Who knew I needed this? I have literally been transformed. 10/10 would recommend to all my friends. Thanks for this gem!” – Amanda
Prep note: My go-to whole wheat pizza dough recipe does not require any rising time, so you can make this pizza at dinner time.
Spicy Kale and Coconut Fried Rice
Gluten free and easily vegan
“This may be my favorite recipe from Cookie and Kate! My boyfriend always requests it when I make dinner.” – Kiley
Prep note: Fried rice always turns out best when made with leftover chilled rice. Please cook your rice in advance and store it in the fridge until you’re ready to start cooking this dish.
Baked Ziti with Roasted Vegetables
“I was worried that this meatless dish would not satisfy my carnivore husband, but it is filled with flavor & he loved it! Putting it in my meal rotation! I used sweet potatoes and garlic along with the cauliflower, red peppers and onion.” – Susan
Prep note: This ziti can be assembled up to 3 days in advance. For a smaller shortcut, roast the veggies in advance and refrigerate until you’re ready to assemble.
Roasted Butternut Squash Risotto
“I’ve honestly made this dish so many times, and it has impressed everyone I have cooked for! It’s so flavorful and one of my favorite recipes!” – Millie
Prep note: Same as the mushroom risotto. This risotto does not require constant stirring (yay!). It tastes best with a splash of white wine, so there’s your drink of the evening. Leftovers are amazing, so this one can be made ahead of time.
Broccolini Almond Pizza
“I’ve never had broccolini and almonds on my pizza. But, I tried this recipe and OMG. it was delicious! My husband enjoyed it as well! This will be a go to pizza treat for us! Thanks Kate for sharing your recipe!” – Deborah
Prep note: Like the veggie pizza, this recipe comes together quickly with no rising time required for the crust.
Italian Eggplant Parmesan
“This is hands-down the best eggplant Parmesan recipe on the planet. We’ve been making it for a few years, and it’s a household staple for special occasions like birthdays and celebrations. It has the perfect amount of sauce and rich eggplant flavor, which really comes out from the roasting process. We sometimes add lasagna noodles make it a little bit heartier. I cannot recommend this recipe enough!” – Gwyneth
Prep note: This dish can be assembled in advance and refrigerated until you’re ready to bake. Since it will be starting off cold, the dish may require a little extra time in the oven.
Best Vegetable Lasagna
Easily gluten free, for vegan make my Best Vegan Lasagna
“Love this recipe. I have made it several times and it always turns out delicious. I usually prepare it the day before cooking, then just let it sit out for an hour before baking. This recipe is the easiest and most delicious lasagna I have ever made. Thank you. : ))” – Beth
Prep note: This recipe can be prepared in advance and stored in the refrigerator. You can let it warm to room temperature as Beth suggests, or bake it straight from the fridge knowing that the chilled lasagna may need some extra time in the oven.
I tried this meatball recipe and it’s a keeper! I thought I had the best recipe but your Recipe is better! My family loved how’s most the wet bread made the meatballs.
Also tried the spaghetti sauce recipe with the 2 different Italian cheeses and I was pleasantly surprised how delicious the cheese made the sauce.. Thank you for sharing your time and recipes!
Very good, I love the texture of the meatballs. I knew 1 1/2 tablespoons of rosemary was to much for me, next time I’ll use 1/2 of that. Good job and I like cooking your recipes.
February 16, 2021 at 9:34 pm
I am a seasoned Italian home cook, but sadly, my meatballs were mediocre at best. I made your recipe last weekend and they were fantastic … this will be my go – to recipe from now on. Thank you for sharing it !
October 31, 2020 at 2:36 pm
Amazing recipe. Best meatballs I’ve ever made. Hits all the right notes, simple yet complex flavors.
September 20, 2020 at 7:20 pm
These are indeed the best meatballs I have ever had. I have tried many, many different recipes over the years and these are incredible. One my son’s friend said I should sell these! Thanks for sharing your recipe Billy.
It’s early morning here in AZ. I’m enjoying my cup of coffee out on the patio. My husband and I are finally having a coupe of friends over for dinner (while socially distancing of course) this evening. I’ve been making meatballs and sauce for probably as long as you’ve been alive. I started watching you on Facebook about a month ago. So… here is the thing, you really know your stuff and as a lifelong corporate trainer, I can tell you-you really know how to teach! Your level of detail is perfect. But back to dinner tonight. Now I’ve already made your meatballs once and they are delicious and easy to make. This however is the first time I made your sauce. I do have to admit, I still start with about a half can of tomato paste. I learned a year ago that the best thing to do is brown it in some oil first. And I mean brown it super dark. It adds a natural sweetness to the sauce. I then continued with your recipe and OMG, it’s amazing. Like I said you know what you’re doing. So thank you for the simplicity of your recipes. BTW, I hope your move went well. Best wishes.
I have made your sauce (2 kinds, Pomodoro and spaghetti), your pasta and your meatballs! Seriously, all great. I am not a stalker, but now I have friends who also follow you!