Ingredients

2 cups chicken broth

½ cup chopped onion

2 cloves garlic, minced

1 cup white wine

½ cup sliced fresh mushrooms, or more to taste

1 teaspoon dried rosemary

1 teaspoon dried sage

1 cup heavy cream

2 tablespoons butter

½ lemon, juiced

1 tablespoon capers, drained

½ cup cornstarch, or as needed

4 skinless, boneless chicken thighs

2 tablespoons olive oil

Directions

. Bake in the preheated oven until the sauce is bubbling and the chicken is no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center of a chicken thigh should read at least 165 degrees F (74 degrees C).

. Pour the chicken broth into a saucepan with the onion and garlic; bring to a boil and cook at a boil until the liquid reduces by half, about 10 minutes. Pour in the white wine, return to a boil, and reduce the liquid by half again, about 10 minutes. Stir in mushrooms, rosemary, and sage; simmer until the mushrooms are tender and have given up their juice, about 15 more minutes. Stir in cream, butter, lemon, and capers; reduce heat and simmer the sauce until thickened, about 10 minutes (45 minutes in all).

. Preheat oven to 350 degrees F (175 degrees C).

. Place the cornstarch into a shallow bowl and press the chicken thighs into the cornstarch on all sides until thoroughly coated. Shake off excess cornstarch. Heat the olive oil in a skillet over medium heat; pan-fry the chicken thighs until they develop a golden brown crust, about 8 minutes per side. Place the chicken thighs into a 9×9-inch baking dish and pour the sauce over the chicken.

Ingredients

8 ounces linguine pasta

1/2 cup creamy peanut butter

2 tablespoons less-sodium soy sauce

2 tablespoons pure maple syrup

2 tablespoons lemon juice

2 teaspoons Sriracha, cut into thin wedges

1 teaspoon ground ginger

1 tablespoon vegetable oil

1 onion, cut into thin wedges

1 red bell pepper, cut into bite-sized strips

1 pound frozen large shrimp, thawed, peeled, and deveined 

1 cup frozen peas

fresh cilantro and/ or toasted sesame seeds, for garnish

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta until tender with a bite, 9 to 11 minutes, or according to package directions. Reserve 1/2 cup water; drain.
2. For peanut sauce, whisk together peanut butter, soy sauce, maple syrup, lemon juice, Sriracha, ginger, and 2 tablespoons pasta-cooking water. 
3. Heat oil over medium-high heat in a very large skillet. Add onion and bell pepper. Cook and stir until softened, 4 minutes. Add shrimp and peas. Cook and stir until shrimp is opaque, 3 to 4 minutes.
4. Add pasta and peanut sauce to skillet. Toss to combine. Cook until heated through, 1 to 2 minutes, adding additional pasta water as needed to reach desired sauce consistency. Garnish with cilantro and/or sesame seeds. Serve with Sriracha.

Ingredients

• cooking spray
• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into thin strips
• 1 yellow bell pepper, cut into thin strips
• 1 poblano pepper, seeded and cut into thin strips
• 1 small onion, sliced
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1 pound frozen peeled cooked large shrimp, tails removed, thawed (31 to 35 per pound) 
• 1 (14.5 ounce) cans fire roasted diced tomatoes
• 1 1/2 cups cooked long grain white rice
• sliced avocado
• sour cream, as needed
• chopped fresh cilantro
• lime wedges

Directions

. Gather all ingredients.
. Preheat the oven to 400 degrees F (200 degrees C). Coat a 2-quart baking dish with nonstick cooking spray.

. Heat oil in a 12-inch skillet over medium-high heat. Add peppers and onion. Cook and stir until softened, 6 minutes. 

. Stir in garlic, salt, pepper, cumin, and oregano. Cook and stir until fragrant, 1 minute.

. Stir together pepper mixture, shrimp, undrained tomatoes, and rice in a large bowl. Transfer to prepared baking dish. Cover tightly with foil.

. Bake in the preheated oven until heated through, about 20 minutes.

. Top servings with avocado, sour cream, and cilantro. Serve with lime wedges.

Ingredients

• 1 ½ pounds skinless, boneless chicken breast halves
• 2 tablespoons butter
• 3 cloves garlic, minced
• ½ teaspoon dried oregano
• ¼ teaspoon ground thyme
• ½ cup chicken broth, divided
• ½ pound bacon
• 1 (16 ounce) package angel hair pasta
• 1 tablespoon all-purpose flour
• ½ cup freshly shaved Parmesan cheese
• ¼ cup whipping cream
• ¼ cup chopped sun-dried tomatoes
• 1 pinch red pepper flakes
• salt to taste

Directions

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place chicken breasts on a flat work surface. Slice horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book to butterfly.

Melt butter in a large, oven-safe skillet over medium-high heat. Add garlic, oregano, thyme. Sauté until fragrant, about 30 seconds.

Add chicken and cook until golden brown but not fully cooked, 3 to 4 minutes per side.

Pour 1/4 cup chicken broth into the skillet and bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, about 15 minutes.

Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool enough to handle, about 5 minutes; chop.

At the same time, bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and keep warm.

Remove skillet from the oven and transfer chicken to a plate, reserving juices in the skillet. Keep chicken warm and place skillet on the stovetop.

Whisk flour into the skillet over medium heat. Add remaining chicken broth, Parmesan cheese, and whipping cream. Whisk until combined.

Add sun-dried tomatoes, red pepper flakes, and salt. Add bacon and chicken back into the skillet.

Serve on top of hot cooked pasta.

Ingredients

• 1 pound shredded, cooked chicken
• 1 (15 ounce) can whole peeled tomatoes, mashed
• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can chopped green chile peppers
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups water
• 1 (14.5 ounce) can chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 bay leaf
• 1 (10 ounce) package frozen corn
• 1 tablespoon chopped cilantro
• 7 corn tortillas
• 2 tablespoons vegetable oil, or as needed

Directions

Gather all ingredients.

Place chicken, tomatoes, enchilada sauce, green chiles, onion, and garlic into a slow cooker.

Pour in water and chicken broth; season with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and cilantro. Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

When the soup is almost finished, preheat the oven to 400 degrees F (200 degrees C). Lightly brush both sides of tortillas with oil.

Cut tortillas into strips, then spread on a baking sheet.

Bake in the preheated oven until crisp, 10 to 15 minutes.

Sprinkle tortilla strips over soup before serving.

Ingredients

• 2 teaspoons sesame seeds
• 2 teaspoons ground cumin
• 1 teaspoon whole black peppercorns
• 1 teaspoon coriander seeds
• ½ (1 inch) piece cinnamon stick
• 2 whole cloves
• 3 bay leaves
• 2 cups beef broth
• 2 tablespoons vegetable oil, divided
• 4 guajillo chile peppers
• 2 small ancho chile pepper
• 1 chile de arbol chile peppers
• 1 large white onion
• 7 cloves garlic, minced
• 2 pounds beef or goat stew meat, cut into 1-inch cubes
• ¼ cup distilled white vinegar
• 2 teaspoons salt
• 2 teaspoons dried Mexican oregano
• ¼ teaspoon ground thyme
• 1 (14 ounce) can diced tomatoes
• 16 (6 inch) flour tortillas
• 1 cup grated Cheddar cheese
• 1 lime, cut into wedges
• 1 tablespoon chopped fresh cilantro, or to taste

Directions

• Gather all ingredients.

• Heat sesame seeds, cumin, peppercorns, coriander seeds, cinnamon stick, cloves, and bay leaves in a dry pan over medium heat until fragrant and the sesame seeds begin to brown. Remove from the pan and set aside.
• Heat beef broth in a medium-sized pot and turn to a low simmer.
  
• Heat 1 tablespoon vegetable oil in a large pot over medium heat. Add guajillo, ancho, and chile de arbol peppers, turning occasionally. Remove the peppers once they have started to blister a bit, 5 to 7 minutes.
• Place the peppers in the pot of simmering broth. Cover and allow to simmer until the peppers are rehydrated and tender, about 20 minutes.
• Slice 3/4 of the onion into thick slices and finely dice the rest. Put the diced onion aside. Add the thick slices to the pot, along with the garlic, and cook until the onion is browned, about 5 minutes. Remove and set aside.
• Heat remaining oil in the pot over medium-high heat, and add goat meat. Allow to brown on all sides, 5 to 7 minutes.
• Add the warmed spices, peppers and broth, onions, garlic, vinegar, salt, Oregano, and thyme into a blender. Allow to cool slightly before blending to prevent scalding yourself, about 5 minutes. Blend until very smooth.
• Add the blended sauce into the pot, and stir, scraping all the browned bits off the bottom of the pot. Cover and simmer over medium-low heat until the meat is very tender, about 2 ½ hours.
• Remove the meat from the sauce and allow to cool enough to shred. Shred the meat with your hands or with 2 forks. Stir in about 1/4 cup of the sauce. Blend the diced tomatoes until very smooth and add to the sauce.
• Working in batches, dip each tortilla in the pot of sauce and place in a hot pan. Add a bit of the meat mixture and a bit of cheese. Fold in half and brown on both sides, 3 to 4 minutes.
• Pour the remaining sauce into 4 small bowls. Serve the tacos and sauce with the reserved diced onion, lime wedges, and cilantro.

Ingredients

• 9 pounds skin-on, bone-in pork shoulder (picnic) roast
• 1 medium lime, halved
• 10 cloves garlic
• 2 ½ tablespoons salt
• 1 ½ tablespoons olive oil, divided
• 1 tablespoon dried oregano
• 1 ½ teaspoons ground black pepper
• 1 ¼ teaspoons adobo seasoning (such as Goya®)
• 1 teaspoon vinegar
• ¼ teaspoon sazon seasoning
• 2 (12 fluid ounce) cans or bottles beer (such as Budweiser®)

Directions

Gather all ingredients. Preheat the oven to 325 degrees F (165 degrees C).

Rub pork shoulder all over with lime.

Mash garlic into a paste with a mortar and pestle, then transfer to a bowl.

Mix in salt, 1 tablespoon oil, oregano, pepper, adobo seasoning, and vinegar until well combined.

Pull the skin back to within 1 inch from the narrow part of the bone.

Make 3/4-inch slits all over the pork with a sharp knife.

Stuff seasoned garlic paste into the slits, then pull the skin back into place.

Mix remaining 1/2 tablespoon oil with sazón seasoning in a small bowl.

Rub all over the skin.

Transfer pork to a large roasting pan. Pour beer into the pan, then cover with aluminum foil, sealing well.

Roast in the preheated oven until pork is slightly pink in the center, about 3 hours. Increase the oven temperature to 350 degrees F (175 degrees C).

Uncover and continue roasting until the skin is golden brown and crispy, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove from the oven and let stand for 10 minutes before carving.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 6 red bell peppers, seeded and chopped
• 2 yellow onions, chopped
• 2 carrots, chopped
• 2 ribs celery, chopped
• 4 cloves garlic, chopped
• 2 quarts chicken broth
• ½ cup long-grain rice
• 2 tablespoons chopped fresh thyme
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes

Directions

1. Heat olive oil in a large pot over medium-high heat. Stir in bell peppers, onions, carrots, celery, and garlic; cook and stir until vegetables soft, about 10 minutes. Stir in chicken broth, rice, thyme, salt, black pepper, cayenne pepper, and red pepper flakes; bring to a boil. Reduce heat, cover, and simmer until rice and vegetables tender, about 25 minutes. Remove from heat; cool 30 minutes.
2. Purée cooled soup with an immersion blender until smooth. Or use a blender and purée, in batches, until smooth.

Ingredients

1 (14-ounce) New York strip steak
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon vegetable oil
1 teaspoon melted clarified butter
2 tablespoons minced shallots
1/3 cup white wine
1/3 cup beef bone broth
2 tablespoons unsalted butter, cubed

Directions

– Trim any excess fat from the steak, then trim off the tough membrane by running a sharp knife between the membrane and the meat under the fat cap of the steak. Season evenly on both sides with salt and pepper, and place on a crinkled-up piece of foil set on a plate.

– Refrigerate, uncovered, for at least 2 and up to 10 hours, turning occasionally.

– Bring the steak out of the refrigerator to sit at room temperature for 15 to 30 minutes before beginning to cook, turning over once halfway through.

– Place a heavy duty steel pan over high heat, and add oil and clarified butter. When the fats are hot and start to shimmer, place steak in the pan. When steak begins to sizzle, reduce the heat to medium.

– Cook the first side for 2 minutes, then pick up the steak with tongs, and rub the seared surface around the pan to redistribute the fat under the steak. Sear the first side for 2 minutes more, for a total of 4 minutes.

– Turn steak over and repeat searing on the second side, 4 minutes total, or until the steak is cooked to your desired doneness. For medium rare, remove steak when an instant-read thermometer inserted near the center reaches 125 degrees F (52 degrees C). Turn off the heat, remove the steak to a plate, cover very loosely with foil, and let rest while you make the pan sauce, about 5 minutes.

– For sauce, add minced shallots to the still-hot pan, and cook, stirring, until they start to soften and take on some color, about 1 minute. If there is not enough residual heat in the pan for this step, turn heat back on to medium.

– Turn the heat to high, and add wine. Cook, stirring, until wine reduces by at least half, 1 to 2 minutes. Pour in the beef bone broth, and cook until the liquids in the pan reduce by about 3/4, 1 to 2 minutes more. Turn off heat.

– Add cold butter cubes, and swirl the pan until butter disappears and a slightly thick, glossy sauce has formed, about 30 seconds. Season with a pinch of salt if needed, and serve over rested steak.

Ingredients

6 cups chicken broth, or as needed
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 medium shallots, diced
1 ½ cups Arborio rice
½ cup dry white wine
4 tablespoons butter
3 tablespoons finely chopped chives
⅓ cup freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste

Directions

– Gather all ingredients.

– Warm broth in a saucepan over low heat. Meanwhile, warm 2 tablespoons olive oil in a deep-sided large saucepan over medium-high heat. Add sliced portobello and white mushrooms; cook and stir until soft, about 3 minutes. Remove mushrooms and their liquid to a bowl; set aside.

– Add remaining 1 tablespoon olive oil to the saucepan. Stir in shallots and cook for 1 minute. Add rice; cook and stir until rice is coated with oil and pale, golden in color, about 2 minutes.

– Pour in wine, stirring constantly until wine is fully absorbed. Add 1/2 cup warm broth to the rice, and stir until the broth is absorbed.

– Continue adding broth, 1/2 cup at a time, stirring constantly, until the liquid is absorbed and the rice is tender, yet firm to the bite, about 15 to 20 minutes.

– Remove from heat. Stir in reserved mushrooms and their liquid, butter, chives, and Parmesan cheese.

– Season with salt and pepper and serve immediately.