Nice and easy recipes - Chicken Caesar Salad with Garlicky Croutons

Chicken Caesar Salad with Garlicky Croutons

Ingredients

2 tbsp. fresh lemon juice

2 tsp. Dijon mustard

1/4 tsp. Worcestershire sauce

2 tbsp. grated Parmesan, plus more for serving

4 tbsp. olive oil

kosher salt

black pepper

1 medium red onion, cut into 1/4 in. thick wedges

2 thick slices country bread

4 6-oz. boneless, skinless chicken breasts

1 clove garlic

1 head romaine, sliced crosswise into 1/2 in. wide strips (about 10 c.) 

Directions

1.       Heat grill or grill pan to medium-high. In a large bowl, whisk together the lemon juice, mustard, Worcestershire, Parmesan, 2 tablespoon oil and 1/4 teaspoon each salt and pepper; set aside.

2.      Brush the onion with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Brush the bread with 2 teaspoon oil. Brush the chicken with the remaining teaspoon oil and season with 1/2 teaspoon each salt and pepper.

3.      Grill the chicken and onion until the chicken is cooked through and the onions are tender, 5 to 6 minutes per side. Grill the bread until toasted and slightly charred, 1 to 2 minutes per side; rub each side of the bread with the garlic.

4.      Slice the chicken and cut the bread into 1-inch pieces. Toss the romaine with the dressing. Fold in the chicken, onions and grilled croutons. Sprinkle with additional Parmesan, if desired.

Nice and easy recipes - Lemony Chickpea Pita

Lemony Chickpea Pita

Ingredients

1/2 small red onion, finely chopped

1/4 c. fresh lemon juice

1 tbsp. olive oil, plus more for the grill

kosher salt

black pepper

1 lb. small boneless, skinless chicken breast (about 3)

1 15-oz. can chickpeas, rinsed

1/4 c. fresh flat-leaf parsley, chopped

4 pieces pita bread, grilled or warmed, if desired

1/2 c. nonfat Greek yogurt

2 plum tomatoes, sliced

2 c. salad greens 

Directions

1.       Heat a grill or grill pan over medium heat. In a medium bowl, combine the onion, lemon juice, oil and 1/4 teaspoon each salt and pepper.

2.      Oil the grill, season the chicken with 1/4 teaspoon each salt and pepper and grill until cooked through, 6 to 8 minutes per side. Transfer to a cutting board.

3.      Toss the chickpeas with the onion, then fold in the parsley.

4.      Slice the chicken. Spread the pitas with yogurt and top with chicken, tomatoes, greens and the chickpea mixture.

Nice and easy recipes - Grilled Chicken Caprese

Grilled Chicken Caprese

Ingredients

1 tbsp. red wine vinegar

3 tbsp. plus 2 tsp. olive oil

kosher salt

black pepper

1 small shallot, finely chopped

1 c. corn kernels (from 1 large ear, or frozen and thawed)

1 pt. mixed-color grape or cherry tomatoes, halved

4 6-oz. boneless, skinless, chicken breasts

2 lb. mixed-color medium and large tomatoes, sliced

1/4 c. small fresh basil leaves 

Directions

1.       Heat grill to medium-high. Clean the grill and lightly oil. In a medium bowl, whisk together the vinegar, 3 tablespoon oil and 1/2 teaspoon each salt and pepper; stir in the shallot. Add the corn and grape tomatoes and toss to combine; set aside.

2.      Rub the chicken with the remaining 2 teaspoon olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper, and grill until just cooked through, 4 to 6 minutes per side.

3.      Arrange the chicken, sliced tomatoes and mozzarella on a platter. Spoon the corn mixture and any juices from the bowl over the top, then sprinkle with the basil.

Nice and easy recipes - Potato and Onion Frittata

Potato and Onion Frittata

Ingredients

1 large red onion

2 tbsp. olive oil

2 medium red potatoes (about 12 oz.), cut into 1/2-in. pieces

kosher salt

black pepper

1/4 c. fresh flat-leaf parsley, chopped

8 large eggs

1 c. whole milk

4 oz. extra-sharp Cheddar

1 tbsp. red wine vinegar

2 tsp. Dijon mustard

1/2 seedless cucumber, thinly sliced into half moons

1 large head romaine or other green lettuce

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  Directions

1.       Heat oven to 400 degrees F. Thinly slice 1/4 of the onion and set aside. Chop the remaining 3/4 onion.

2.      Heat 1 tablespoon oil in a large oven-safe nonstick skillet (we used a 12-in. cast iron) over medium heat. Add the potatoes and chopped onion, season with 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, for 7 minutes. Uncover and continue cooking, stirring occasionally, until the potatoes are golden brown and just tender, 12 to 15 minutes more. Stir in the parsley.

3.      While the potatoes and onions are cooking, in a medium bowl, whisk together the eggs, milk, and 1/4 teaspoon each salt and pepper; stir in the cheese.

4.      Pour the egg mixture into the skillet and stir to distribute the ingredients. Transfer the skillet to the oven and bake until the frittata is puffed, brown around the edges and a knife inserted into the center comes out clean, 14 to 16 minutes.

5.      Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the sliced onion and toss to coat. Just before serving, add the cucumber and lettuce to the onions and toss to combine. Serve with the frittata.

Nice and easy recipes - Stewed Peppers and Tomatoes with Eggs

Stewed Peppers and Tomatoes with Eggs

Ingredients

2 tbsp. olive oil
1 medium onion, chopped
1 red bell pepper, quartered lengthwise, then sliced crosswise
1 orange bell pepper, quartered lengthwise, then sliced crosswise
kosher salt
black pepper
4 cloves garlic, finely chopped
1 (28-oz.) can whole tomatoes
8 large eggs
Chopped cilantro, for serving
4 slices toasted bread

Directions

1.       Heat the oil in a large skillet, add the onion and cook, covered, for 4 minutes. Add the peppers, season with 1/2 teaspoon each salt and pepper and cook, covered, stirring occasionally, until just tender, 6 to 8 minutes. Stir in the garlic and cook for 1 minute.

2.      Crush the tomatoes with your hands and add to the skillet along with their juices. Bring to a boil, then reduce heat and simmer until the mixture has slightly thickened, about 5 minutes.

3.      Make 8 small wells in the sauce and carefully crack an egg into each one. Cover and gently simmer for 6 minutes. Uncover and cook until the whites are set and the yolks are cooked to desired doneness, 6 to 7 minutes for slightly runny yolks. Sprinkle with chopped cilantro, if desired, and serve with toast.

Nice and easy recipes - Lemony Salmon with Pesto Cauliflower Mash

Lemony Salmon with Pesto Cauliflower Mash

Ingredients

• 1 Lemon, thinly sliced
• 1 1/4 lb. skinless salmon fillet
• 1/2 tsp. crushed red pepper flakes
• kosher salt
• black pepper
• 1/2 large head cauliflower (about 1 lb.), chopped
• 1 15-oz. can white beans, rinsed
• 1/4 c. fresh flat-leaf parsley, chopped
• 3 tbsp. Pesto

Directions

1. Heat oven to 425 degrees F and line a large baking sheet with nonstick foil. Arrange the lemon slices in the middle of the baking sheet.
2. Place the fish on the top of the lemons. Season with the red pepper and 1/2 teaspoon salt. Roast until the fish is opaque throughout, 12 to 15 minutes.
3. Meanwhile, bring 1/2 cup water to a boil in a large deep skillet. Add the cauliflower and 1/4 teaspoon salt and cook, covered, shaking the pan occasionally, until the cauliflower is tender, 4 to 5 minutes (the water will evaporate).
4. Add the beans and 1/4 cup water to the pan and bring to a simmer. Coarsely mash the cauliflower and beans, then fold in the parsley, pesto, and 1/2 teaspoon pepper. Serve with the salmon.

Nice and easy recipes - Steak with Roasted Vegetables and Mustard Pan Sauce

Steak with Roasted Vegetables and Mustard Pan Sauce

Ingredients

• 1 lb. small sweet potatoes (about 2), cut into 2 1/2-in.-long wedges
• 1 medium red onion, cut into 1/2-in.-thick wedges
• 3 tbsp. olive oil
• kosher salt
• black pepper
• 1 10-oz package mushrooms, halved
• 1 1/2 lb. sirloin steak (about 3/4-in. thick), trimmed and cut into 4 pieces
• 1/2 c. dry white wine
• 1/4 c. heavy cream
• 1 tsp. Dijon mustard
• 1 tbsp. chopped fresh tarragon

Directions

1. Heat oven to 425 degrees F. On a large rimmed baking sheet, toss the sweet potatoes and red onion with 1 tablespoon oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes. Scatter the mushrooms on the pan and drizzle with 1 tablespoon oil. Continue roasting until the vegetables are golden brown and tender, 8 to 10 minutes.
2. Meanwhile, heat the remaining tablespoon oil in a large skillet over medium-high heat. Season the steak with 1/2 teaspoon each salt and pepper and cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer to plates and cover with foil.
3. Add the wine to the pan and cook, scraping up any brown bits, for 30 seconds. Add the cream and mustard and simmer until slightly thickened, 1 to 2 minutes. Season witha pinch of salt and 1/2 teaspoon pepper, then stir in the tarragon. Spoon over the steaks and serve with the vegetables.

Nice and easy recipes - Cheesy Chicken Sandwiches

Cheesy Chicken Sandwiches

Ingredients

• 2 tbsp. red wine vinegar
• kosher salt
• black pepper
• 1/2 small onion, finely chopped
• 1 green bell pepper, cut into 1/2-in. pieces
• 1/2 seedless cucumber, cut into 1/4-in. pieces
• 1 small red chile (seeded for less heat, if desired), finely chopped
• 2 large chicken breast (about 8 oz each)
• 1 tbsp. olive oil
• 6 slices provolone, halved
• 4 rolls, split (toasted, if desired)

Directions

1. In a large bowl, whisk together the vinegar and 1/4 teaspoon each salt and pepper. Add the onion and let sit, tossing once, for 5 minutes. Add the green pepper, cucumber and chile and toss to combine.
2. Lay the chicken breasts on a cutting board and split in half horizontally to make 4 thin breasts.
3. Heat a large skillet over medium-high heat. Season the chicken with 1/2 teaspoon each salt and pepper. Add the oil to the skillet, then the chicken, and cook until it releases from the skillet, about 2 minutes.
4. Turn and cook 1 minute more. Lay the cheese over the cutlets, cover the skillet and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer the chicken to a cutting board and slice.
5. Make sandwiches with the chicken and some of the cucumber-pepper relish. Serve with the remaining relish.

Nice and easy recipes - Chili-Orange Shrimp with Broccoli Couscous

Chili-Orange Shrimp with Broccoli Couscous

Ingredients

• 6 oz. broccoli crowns, cut into florets
• 1 c. couscous
• kosher salt
• black pepper
• 1 large navel orange
• 1 1-in. piece ginger, peeled
• 1 tbsp. olive oil
• 20 large shrimp
• 2 cloves garlic, thinly sliced
• 2 tsp. chili garlic sauce
• 1/2 c. roasted cashews, plus more for serving
• 2 Scallions, Sliced

Directions

1. In a food processor, finely chop the broccoli. Transfer to a medium bowl, add the couscous and 1/4 teaspoon each salt and pepper and toss to combine. Pour 1 1/4 cups boiling water over the top, cover and let sit for 10 minutes.
2. Meanwhile, cut away the peel and white pith from the orange. Quarter the orange lengthwise, then slice crosswise. Thinly slice the ginger, stack the slices up, then thinly slice those to create small matchsticks.
3. Heat the oil in a large nonstick skillet over medium heat. Season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon pepper, place in the skillet and cook for 3 minutes.
4. Turn the shrimp, scatter the garlic and ginger over the top and continue cooking for 1 minute. Add the chili garlic sauce and toss to coat. Add the orange and cashews and cook for 1 more minute.
5. Fluff the broccoli couscous with a fork. Serve the shrimp and cashews over the broccoli couscous and sprinkle with scallions and additional cashews, if desired.

Nice and easy recipes - Corn, Zucchini and Jalapeno Spaghetti with Parmesan Crumbs

Corn, Zucchini and Jalapeno Spaghetti with Parmesan Crumbs

Ingredients

• 2 slices bread
• 2 tbsp. olive oil
• 1/4 c. grated Parmesan
• 12 oz. spaghetti
• Zest and juice of 1 lemon
• 4 oz. thick-cut smoked bacon (about 3 slices), cut into 1/4-in. pieces
• 2 small zucchini, cut into 1/2-in. pieces
• 2 jalapenos, thinly sliced (seeded for less heat, if desired)
• 2 cloves garlic, thinly sliced
• kosher salt
• black pepper
• 1 1/2 c. frozen or fresh corn kernels (thawed, if frozen)
• 1/2 c. fresh flat-leaf parsley, chopped

Directions

1. Heat oven to 400 degrees F. Bring a large pot of water to a boil.
2. While the water comes to a boil, make the Parmesan crumbs. In a food processor, pulse the bread to form small crumbs. Transfer to a baking sheet, drizzle with 1 tablespoon oil and toss to combine, then toss with the Parmesan. Roast until the crumbs are golden brown, 8 to 10 minutes.
3. Once the water comes to a boil, cook the pasta according to package directions. Reserve 3/4 cup cooking liquid, drain the pasta and return it to the pot. Toss with the lemon zest and juice and 1/4 cup reserved pasta water (adding more if the spaghetti seems dry).
4. While the pasta is cooking, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate.
5. Wipe out the skillet and heat over medium-high heat. Add the remaining tablespoon oil, then the zucchini and cook, tossing occasionally, until beginning to brown, about 2 minutes. Add the jalapenos, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 1 minute.
6. Reduce heat to medium, add the corn and cook until heated through, about 2 minutes. Toss with the pasta. Toss parmesan crumbs with the parsley and bacon and serve over the pasta.

Nice and easy recipes - Mexican Scrambled Eggs

Mexican Scrambled Eggs

Ingredients

• 3 large tomatoes, cut into 1/2-in. pieces
• 1/2 avocado, cut into 1/2-in. pieces
• 1/2 small red onion, finely chopped
• 1 small jalapeno (seeded for less heat, if desired), thinly sliced
• 1/2 c. cilantro, roughly chopped
• 2 tbsp. fresh lime juice
• kosher salt
• black pepper
• 8 large egg whites, plus 4 yolks
• 1 oz. low-salt tortilla chips (about 12), broken into small pieces
• 1 tbsp. olive oil
• 1/2 small head romaine lettuce, leaves torn

Directions

1. In a medium bowl, toss together the tomatoes, avocado, onion, jalapeno, cilantro, lime juice, and 1/4 teaspoon each salt and pepper.
2. In a bowl, whisk the egg white and yolks with 2 tablespoons water, 1/4 teaspoon salt and 1/2 teaspoon pepper; mix in the chips.
3. Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, stirring with a rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium soft eggs. Serve with the greens and top with the salsa.