30-Minute Dinner Recipes That’ll Save Your Weeknights
Sesame Pork Milanese
- Pound the pork chops with a meat mallet or heavy skillet until about 1/4 inch thick; season with salt and pepper. Put the flour in a shallow baking dish. Whisk the eggs, 1/2 teaspoon sesame oil, and a pinch each of salt and pepper in a second dish. Put the panko in a third dish. Working with 1 chop at a time, coat in the flour and then dip in the egg, shaking off any excess; firmly press both sides in the panko.
- Heat about 1/2 cup vegetable oil in a large nonstick skillet over medium-high heat until very hot (a breadcrumb should instantly sizzle in the oil). Working in batches, fry the chops, turning once, until browned and cooked through 4 to 5 minutes. Transfer to a paper towel–lined plate to drain; season with salt. (Add more oil to the skillet between batches if needed to maintain a thin layer.)
- While the chops cook, whisk the vinegar, miso, 2 teaspoons vegetable oil, and the remaining 1 1/2 teaspoons sesame oil in a large bowl until smooth. Add the greens, carrots, and tomatoes and toss; season with salt and pepper. Serve with pork chops.
- Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onion, garlic, salt, chili powder, and oregano and cook, stirring, until fragrant, about 3 minutes. Stir in the tomato paste and the chipotle chile and sauce; cook 1 minute more. Add the turkey, breaking it up with a wooden spoon, and cook until the meat loses its raw color, about 3 minutes. Add the beer and simmer until reduced by about half, about 8 minutes. Add the tomatoes--crushing them through your fingers into the skillet--along with their juices and the beans; bring to a boil. Cook, uncovered, stirring occasionally, until thick, about 10 minutes.
- Ladle the chili into bowls and serve with the garnishes of your choice.
Cook’s Note
A skillet's larger surface area reduces sauces faster than simmering in a saucepan.
Classic Shrimp Scampi
- Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs. Reserve 1 cup of the cooking water, then drain.
- Meanwhile, season the shrimp with salt. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, 30 seconds to 1 minute. Add the shrimp and cook, stirring occasionally, until pink and just cooked through, 1 to 2 minutes per side. Remove the shrimp to a plate. Add the wine and lemon juice to the skillet and simmer until slightly reduced 2 minutes.
- Return the shrimp and any juices from the plate to the skillet along with the linguine, butter, and 1/2 cup of the reserved cooking water. Continue to cook, tossing, until the butter is melted and the shrimp is hot, about 2 minutes, adding more of the reserved cooking water as needed. Season with salt; stir in the parsley. Serve with lemon wedges.
Hot Sausage Cast-Iron Skillet Pan Pizza
- Preheat oven to 525 to 550 degrees F, as high as it goes, with the rack at the center. Preheat cast-iron skillet, 10 to 12 inches, over medium-high heat. Preheat a second smaller cast iron or another skillet over medium-high heat for the sausage.
- Gather your ingredients.
- In a food processor, whizz up sauce: tomatoes, paste, garlic, oregano, sugar, salt, and a few leaves of basil.
- Stretch dough into an even round that will cover a large skillet.
- Drizzle a little EVOO in a smaller skillet. Cut sausage from casing, add to the pan, and lightly brown and crumble. Turn the pan off.
- Sprinkle a little cornmeal and flour in a larger skillet and press dough into and up sides as much as possible. The pan is hot -- reminder. Brush the dough with EVOO and season with a little salt and pepper or red pepper flakes. Top the dough with the sauce and sausage, scatter the cheese over the sausage, and place in the oven.
- To the sausage skillet, add a little water, honey, and chili paste and stir to combine (reheat your pan if it's not warm enough to heat the honey).
- Bake the pizza for 15 minutes to deep golden brown and bubbly. Drizzle or brush the pizza with the chili honey mixture and top with torn basil.
EZ Pizza Dough:
- To a mixer with the dough hook attached, add warm water and yeast and let the yeast bloom and foam, for 5 minutes.
- Add EVOO, honey, and salt, and turn on the mixer. Add the flour gradually to form a dough. Transfer to a bowl drizzled with a little EVOO and cover; let stand for 1 hour.
- Cut dough in half; wrap half the dough and freeze for later use.
Fennel and Olive Salad:
Cook’s Note
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