• 1 tablespoon olive oil
• 1 ½ pounds boneless, skinless chicken breasts, cut into 1/2-inch chunks
• Kosher salt and freshly ground black pepper, to taste
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 tablespoons red curry paste
• 1 tablespoon freshly grated ginger
• 6 cups low sodium chicken broth
• 1 (13.5-ounce) can coconut milk
• 4 ounces rice noodles
• 1 tablespoon fish sauce
• 2 teaspoons brown sugar
• 3 green onions, thinly sliced
• ½ cup chopped fresh cilantro leaves
• ¼ cup chopped fresh basil leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Add garlic, bell pepper and onion. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in red curry paste and ginger until fragrant, about 1 minute.
• Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
• Stir in chicken. Bring to a boil; reduce heat and cook, stirring occasionally, until reduced, about 10 minutes.
• Stir in rice noodles, fish sauce and brown sugar until noodles are tender, about 5 minutes.
• Remove from heat; stir in green onions, cilantro, basil and lime juice; season with salt and pepper, to taste.
• Serve immediately.

• 2 pounds steak, such as sirloin, ribeye, or New York strip, cut into 1-inch cubes
• 2 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional)
• 6 tablespoons butter
• 6 cloves garlic, minced
• 2 tablespoons chopped fresh parsley, chopped

Directions

1. Pat steak dry and season with 1 tablespoon oil, salt, pepper, garlic powder, and smoked paprika.
2. Heat 1 tablespoon oil in a skillet, sear half the steak for 2 minutes per side until browned, and remove to a plate. Repeat with remaining steak cubes. Remove to a plate.
3. For garlic butter, lower heat to medium. Add butter to the skillet. Once melted, stir in garlic and cook until fragrant, about 1 minute.
4. Return steak bites to the skillet; toss steak bites in garlic butter. Spoon sauce over steak while tossing.
5. Sprinkle with parsley. Serve with your favorite sides. Enjoy!

Ingredients

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

Directions

Gather all ingredients.

Heat butter and olive oil in a large saucepan over medium-low heat. Cook onion and garlic until onion is soft and translucent, about 5 minutes.

Add tomatoes, water, sugar, celery seed, oregano, red pepper, salt, and pepper. Bring to a boil. Reduce heat, cover, and simmer for 15 minutes.

Remove from heat and purée with an immersion blender. Reheat soup until warm and season with salt and pepper.

• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 1/2 pounds skinless, boneless chicken breasts, diced
• 1 jalapeno, sliced or minced, divided
• 2 cans cannellini beans, drained and rinsed
• 1 1/2 cups mild salsa
• 2 cups chicken bone broth, or more as needed
• 14 ounces frozen Mexican street corn blend, such as Costco®
• 1/2 cup crema con sal
• 2 tablespoons Kewpie mayonnaise
• 1 cup shredded Monterey Jack cheese
• lime juice, to taste
• crumbled cotija cheese, for garnish
• cilantro, for garnish

Directions

. Combine butter, salt, pepper, cumin, and chili powder in a large pot and set over low heat. Stir in diced chicken, and cook over low heat until lightly browned, about 5 minutes. Add half the jalapeño; set remaining jalapeño aside for garnish.

. Add beans, salsa, and broth to a high-powered blender, like a Vitamix, and blend on High for 45 seconds; stir into the pot.

. Add frozen corn blend to the soup, and simmer for 20 minutes, stirring occasionally, until heated through and slightly thickened.

. Lower heat, add crema con sal and Kewpie mayonnaise, and stir until fully melted and smooth. Stir in Monterey Jack cheese until melted. Adjust soup thickness with more broth if desired.

. Add a squeeze of lime juice to brighten it up. Ladle into bowls and top with cilantro, cotija cheese crumbles, jalapeño, and a sprinkle of chili powder.

• 400 gramos de salmón en lata, escurrido completamente
• 1 huevo grande, ligeramente batido
• 1/2 taza de pan rallado panko
• 1 diente de ajo, picado
• Ralladura de 1 limón
• 2 cucharadas de zumo de limón
• 2 cucharadas de eneldo fresco picado
• 1 cucharada de mostaza de Dijon
• 1 cucharadita de salsa Worcestershire
• 1/2 cucharadita de copos de pimiento rojo
• Sal kosher Pimienta negra recién molida
• 1 cucharada de aceite de oliva virgen extra
• Panecillos de hamburguesa
• Mayonesa
• Lechuga romana
• Tomate
• Cebolla roja

PREPARACIÓN

En un bol grande, mezcla el salmón con el huevo, el pan rallado, el ajo, la ralladura y el zumo de limón, el eneldo, la mostaza, la salsa Worcestershire y los copos de pimiento rojo. Sazona con sal y pimienta y remueve hasta que quede bien integrado, luego forma 3 o 4 hamburguesas.

En una sartén grande, calienta el aceite. Añade las hamburguesas y cocínalas hasta que estén doradas, unos 4 minutos por cada lado.

Sirve las hamburguesas en los panecillos con mayonesa, lechuga romana, tomates y cebollas.

Chicken:

• 4 (6 ounce) skinless, boneless chicken breast halves
• ⅓ cup dry white wine (Optional)
• 1 lemon, juiced
• 1 small shallot, chopped
• 2 teaspoons extra-virgin olive oil
• 1 clove garlic, crushed

Salad:

• 1 lemon, juiced
• 1 tablespoon red wine vinegar
• 1 tablespoon extra-virgin olive oil
• 2 teaspoons lemon zest
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula
• 8 ounces cherry tomatoes, halved

Directions

Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine, lemon juice, shallot, olive oil, and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.

Meanwhile, make the salad: Whisk lemon juice, vinegar, olive oil, lemon zest, and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.

Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.

Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.

• 4 cups chicken broth
• 4 dried guajillo chiles, stemmed and seeded
• 4 dried ancho chiles, stemmed and seeded
• 1 dried de árbol chile, stemmed and seeded (Optional)
• 3 tablespoons canola oil, divided
• 1 medium white onion, quartered, divided
• 4 cloves garlic
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 2 tablespoons apple cider vinegar
• 2 teaspoons kosher salt, divided
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cloves
• 1 ½ pounds skinless, boneless chicken breasts
• 1 bay leaf
• ¼ cup crispy tortilla strips (Optional)
• 2 tablespoons chopped fresh cilantro, or to taste
• 6 lime wedges, for serving

Directions

1. Gather all ingredients.
   
2. Add chicken broth to a medium saucepan and bring to a boil over medium-high. Remove from heat and add dried chiles. Cover and let sit until chiles have softened, about 10 minutes.
3. Meanwhile, heat 2 tablespoons of the oil in a large pot or Dutch oven over medium-high. Add 3 of the onion quarters, reserving the last quarter for later use, and garlic to pan. Cook, flipping once, until charred, about 6 minutes.
4. Remove from heat (do not wipe out the pot), and transfer onion and garlic to a blender. Add chicken broth, chiles, tomatoes, vinegar, 1 teaspoon salt, cumin, oregano, pepper, and cloves. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until combined, about 1 to 2 minutes.
5. Pour through a fine mesh strainer into a large bowl.
   
6. Season chicken with remaining 1 teaspoon salt. Add remaining 1 tablespoon oil in to the large pot; heat over medium-high. Add chicken; cook, flipping once, until golden brown, about 3 minutes per side.
7. Pour blended chile mixture over meat chicken and top with bay leaf. Cover and cook over medium-low until chicken is cooked through, about 25 minutes.
8. 
   Meanwhile, chop remaining onion quarter. Set aside.
   
   
   
9. Uncover pot, discard bay leaf, and remove chicken from chile mixture and shred. Divide shredded chicken evenly among 6 bowls, and ladle in the soup over chicken in bowls. Top with reserved chopped onion, tortilla strips, if desired, cilantro and serve with lime wedges.

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.

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.

• 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.