From Betty Crocker
Ingredients
Sauce
Directions
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Spray 4-quart slow cooker with cooking spray. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 8 to 10 minutes, turning occasionally, until brown on both sides (cook a few pieces at a time if all don’t fit in skillet).
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Place chicken in slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until chicken is tender. About 30 minutes before serving, in 1-quart saucepan, heat sauce ingredients over medium heat 10 to 15 minutes, stirring occasionally, until thickened.
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Drain excess liquid from slow cooker. Pour sauce over chicken; cook 10 to 15 minutes longer.
Ingredients
- 2 cups granulated sugar
- 1 cup heavy cream
- 1 Tbsp light corn syrup
- 1 tsp pure vanilla extract
- Pinch kosher salt
- 1 cup shelled unsalted pistachios, coarsely chopped
- 5 oz bittersweet chocolate, chopped . tsp flaked sea salt
Directions
- Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides.
- In a medium heavy-bottomed saucepan, combine the sugar, cream and corn syrup. Cook over low heat, swirling the pan as necessary, until the sugar melts, about 10 minutes. If the sugar sticks to the sides of the pan, use a pastry brush with a bit of water to brush it away.
- Increase heat to medium-high and bring to a boil. Boil, without stirring, until the mixture reaches 238°F on a candy thermometer, about 5 minutes. Immediately transfer to the large bowl of a stand mixer and beat on mediumlow for 1 minute, then increase speed to medium and beat until no longer shiny, 5 to 7 minutes. Add the vanilla and salt and mix to combine, then fold in the pistachios.
- Transfer the mixture to the prepared pan and refrigerate until set, about 30 minutes.
- In a small microwave-safe bowl, melt the chocolate on 50% power in 30-second intervals, stirring between each, until melted and smooth. Spread the chocolate over the chilled mixture, then sprinkle with sea salt.
- Refrigerate until set, at least 15 minutes. Use the foil overhangs to transfer to a cutting board and cut into 1-in. pieces.
Ingredients
- 1 batch sugar cookie dough (store-bought)
- 12 oz (1½ 8-oz pkgs) cream cheese, at room temperature
- 6 Tbsp (¾ stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- Fruit-1 tsp pure vanilla extract Kiwi, pomegranate seeds, clementines, blueberries and mango, for decorating
Directions
- Roll the cookie dough into a large ¼-in.-thick oval (about 12 in. long) and chill. Use a small sharp knife to trim into an egg shape. Bake according to recipe directions.
- Once cool, make the frosting. Using an electric mixer, beat the cream cheese and butter in a large bowl on low speed until smooth. Add the sugar and beat on medium speed to combine. Add the vanilla. Spread the frosting onto the cookie, then decorate with the fruit.
Ingredients
- 2 large eggs Kosher salt and pepper
- 12 oz carrots (about 3 large)
- ¼ cup panko bread crumbs
- 3 scallions, thinly sliced
- 1 red chile, seeded for less heat and thinly sliced
- 1 cup fresh cilantro
- 2 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 2 oz feta cheese, crumbled Green salad, for serving
Directions
- In a large bowl, whisk together the eggs and ½ tsp each salt and pepper.
- Using a food processor with the large grater attachment, coarsely grate the carrots. Add them to the bowl with the eggs and toss to coat. Fold in the panko, then 2 scallions, the chile and cilantro.
- In a small bowl, combine the lime juice, 1 Tbsp oil and remaining scallion.
- Heat a large cast-iron skillet over medium heat, then add 1 Tbsp oil. Drop 6 spoons of the carrot mixture into the skillet and cook until golden brown and crisp, about 3 minutes per side; transfer to a wire rack. Repeat with the remaining oil and carrot mixture, adding more oil to the skillet, if necessary.
- Gently stir the feta into the lime-scallion mixture. Serve over the carrot fritters and serve with green salad, if desired.
Recipe courtesy of Giada De Laurentiis
Ingredients
- 1 pound large shrimp, peeled, deveined
- 1 teaspoon salt, plus additional as needed
- 1 teaspoon dried crushed red pepper flakes
- 3 tablespoons olive oil, plus 1 to 2 tablespoons
- 1 medium onion, sliced
- 1 (14 1/2-ounce) can diced tomatoes
- 1 cup dry white wine
- 3 garlic cloves, chopped
- 1/4 teaspoon dried oregano leaves
- 3 tablespoon chopped fresh Italian parsley leaves
- 3 tablespoon chopped fresh basil leaves
Directions
Watch how to make this recipe.
Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of olive oil to the pan, if necessary, and saute until translucent, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Stir in the parsley and basil. Season with more salt, to taste, and serve.
Ingredients
- 1 large lemon
- 1 1/2 pounds large sea scallops
- 1/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper, divided
- 1 tablespoon butter, divided
- 3/4 cup dry white wine
- 1 tablespoon water
- 1/2 teaspoon cornstarch
- 1 tablespoon finely chopped fresh basil
Directions
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Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
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Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
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Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops.
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Serve with: Buttery Angel Hair Pasta with Parmesan Cheese
Ingredients
- 4 1-inch-thick slices ciabatta bread
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh basil
- 3 cloves garlic, lightly smashed
- 4 anchovy fillets
- 1 28-ounce can no-salt-added whole plum tomatoes,crushed by hand
- ½ cup pitted kalamata olives, halved
- 2 tablespoons capers
- Pinch of red pepper flakes
- 4 cod fillets (about 1½ inches thick; 6 ounces each)
- Kosher salt and freshly ground pepper
Directions
1. Preheat the oven to 400˚. Place the ciabatta on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1 tablespoon each oregano and basil. Bake until golden brown, 15 minutes.
2. Meanwhile, heat the remaining 2 tablespoons olive oil in a large ovenproof skillet over medium-high heat. Add the garlic and anchovies and cook, stirring often, until the garlic is golden and the anchovies break down, about 3 minutes. Add the tomatoes, their juices and ½ cup water and bring to a boil. Reduce the heat to medium low and cook, stirring occasionally, until saucy, about 10 minutes. Stir in the olives, capers, red pepper flakes and the remaining 1 tablespoon each oregano and basil; simmer 2 minutes.
3. Season the fish with salt and pepper and arrange on top of the sauce in the skillet. Transfer the skillet to the oven and bake until the fish is just cooked through, 8 to 10 minutes. Divide the bread among 4 shallow bowls; top with the fish and puttanesca sauce.
Ingredients
- 2 stalks broccoli (about 1¼ pounds), florets and tender stems chopped
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 4 skinless, boneless chicken breasts (about 8 ounces each)
- 1 red bell pepper, chopped
- 4 cloves garlic, smashed
- 1½ teaspoons chopped fresh oregano
- ½ cup dry white wine
- 1 to 3 jarred large hot cherry peppers, roughly chopped, plus 2 tablespoons brine
- ¾ cup low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
Directions
1. Preheat the oven to 450˚. Toss the broccoli with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a baking sheet. Roast, stirring once, until tender and browned, 20 minutes.
2. Meanwhile, season the chicken with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the chicken and cook, turning, until browned, about 8 minutes. Transfer to a plate.
3. Add the bell pepper, garlic and oregano to the skillet. Cook, stirring occasionally, until softened, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until reduced by half, 1 to 2 minutes. Add the cherry peppers and brine and the chicken broth. Nestle the chicken in the sauce and reduce the heat to medium. Cover and simmer until the chicken is cooked through, 5 to 8 minutes.
4. Remove the chicken to a cutting board. Increase the heat to medium high and continue simmering the sauce until slightly reduced, 2 to 3 minutes. Stir in the parsley and season with salt. Slice the chicken, divide among plates and top with the sauce. Serve with the broccoli.
Ingredients
- 1 24 oz. jar tomato basil sauce
- 12 lasagna noodles uncooked
- 1 egg beaten
- 15 oz. ricotta cheese
- 10 oz. frozen chopped spinach – thawed and squeezed dry
- 1 c. shredded mozzarella cheese
- 1/4 c. grated parmesan cheese
Directions
- Preheat oven to 350 F.
- Spray a 13×9 inch baking dish with cooking spray. Add 1/2 c. tomato basil sauce and spread evenly over the bottom of the baking dish.
- Cook lasagna noodles until al dente – according to pasta instructions.
- Combine all remaining ingredients, except tomato sauce in a bowl.
- Rinse cooked lasagna until cooled. Spread 1/4 c. cheese mixture over each lasagna noodle and roll up. Placing rolled lasagna seem side down into the baking dish.
- Cover with remaining tomato basil sauce and bake 30-35 minutes.
Ingredients
- 1 lb. sliced assorted mushrooms
- 2 T olive oil
- 3 garlic cloves minced
- 1 c. heavy cream
- 2 oz. gorgonzola crumbled
Directions
- Cook mushrooms and olive oil in a pot over medium-high heat, stirring, until browned and tender, about 7 minutes. Season with salt and pepper.
- Add garlic and cook, stirring, until softened, 30 seconds.
- Add heavy cream; bring to a simmer and cook until thickened, 2 to 3 minutes.
- Toss with 12 ounces cooked fettuccine, adding up to ¼ cup pasta-cooking water to loosen the sauce.
- Off the heat, stir in gorgonzola until creamy; season with salt and pepper.
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