Grilled brussel sprouts

Grilled brussel sprouts


1 pound Brussels sprouts, as uniform in size as achievable (See Cook’s Note)

2 tablespoons olive oil

one tablespoon minced garlic

1 teaspoon dry mustard

one teaspoon smoked paprika

one teaspoon kosher salt

one/four teaspoon freshly ground black pepper


  1. Heat a grill to medium.
  2. Minimize off the stem end of the Brussels sprouts and take away any yellowing outer leaves. Place the Brussels sprouts into a huge, microwave risk-free mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to mix. Let the sprouts to amazing till you can take care of them. Skewer 4 to 5 Brussels sprouts onto every single metal skewer with the stem ends facing in the identical course, leaving at least one/2-inch in among each sprout. Location the skewers onto the grill with stem finish closest to the flame. Cover and cook for five minutes. Flip the skewers in excess of and proceed to cook for an additional five minutes. Serve as is or for extra flavor, eliminate the sprouts from the skewers, return them to the unique mixing bowl and toss with any of the remaining oil and garlic mixture ahead of serving.

In order to facilitate even cooking, it is important that the Brussels sprouts be as uniform in dimension and form as feasible.

Swordfish marinade

Swordfish marinade
Dietary Gu >(per serving)
518 Calories
14g Body fat
54g Carbs
47g Protein
Nutrition Information
Servings: two servings
Amount per serving
Calories 518
% Every day Worth*
Total Excess fat 14g 18%
Saturated Excess fat 3g 17%
Cholesterol 133mg 44%
Sodium 1592mg 69%
Total Carbohydrate 54g twenty%
Dietary Fiber 3g 10%
Protein 47g
Calcium 153mg 12%
*The % Everyday Value (DV) tells you how significantly a nutrient in a meals serving contributes to a everyday diet. 2,000 calories a day is employed for common nutrition suggestions.

Asian-inspired flavors perform flawlessly with the mild taste of swordfish. In this recipe, the swordfish is first marinated in a sweet and sour mixture of honey, soy sauce, garlic, ginger, and lime, and then basted with the sauce although cooking on a sizzling grill. The final results are a flavorful piece of fish with a deliciously tangy glaze.

Serve the fish with steamed rice and sauted bok choy. Or grill up some green and yellow zucchini and red bell peppers for a nice pop of color.

Chuck roast recipe

Chuck roast recipe


Salt and freshly ground black pepper

One particular three- to 5-pound chuck roast

2 or 3 tablespoons olive oil

two whole onions, peeled and halved

6 to eight entire carrots, unpeeled, cut into 2-inch pieces

1 cup red wine, optional

3 cups beef broth

two or three sprigs fresh rosemary

two or three sprigs fresh thyme


  1. Preheat the oven to 275 degrees F.
  2. Generously salt and pepper the chuck roast.
  3. Heat the olive oil in huge pot or Dutch oven above medium-substantial heat. Include the halved onions to the pot, browning them on each sides. Get rid of the onions to a plate.
  4. Throw the carrots into the same quite scorching pot and toss them about a bit right up until somewhat browned, about a minute or so. Reserve the carrots with the onions.
  5. If needed, include a bit far more olive oil to the really scorching pot. Spot the meat in the pot and sear it for about a minute on all sides until it is great and brown all in excess of. Eliminate the roast to a plate.
  6. With the burner nevertheless on substantial, use either red wine or beef broth (about 1 cup) to deglaze the pot, scraping the bottom with a whisk. Area the roast back into the pot and add adequate beef stock to cover the meat halfway.
  7. Add in the onions and the carrots, along with the fresh herbs.
  8. Put the lid on, then roast for three hrs for a three-pound roast. For a four to 5-pound roast, plan on four hours. The roast is prepared when it’s fall-apart tender.

2011 Ree Drummond, All Rights Reserved

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Southern recipes

Southern recipes

Have you observed it? Pimento cheese popping up on everything from Ritz crackers to burgers. Fried green tomatoes sneaking into your BLT. A sudden craving for cheese grits. As undeniable as the rising temperatures, the cooks of America are going crazy for the South lately.

The cuisine of the American South lends itself completely to summer time cooking. Nearly each recipe in this assortment tastes better in the sunshine, with excellent buddies, an icy beverage and preferably lawn video games.

Now, please never throw things at us! There is no way to comprehensively say that these are the very best recipes of Southern cuisine. To decide on definitive favorites would be practically impossible. And we know that some of these suggestions are not absolutely classic or genuine. But that is what we really enjoy about Southern cooking: due to the fact it is a uniquely American style that is nevertheless evolving, we get to continuously attempt modern day tweaks on traditional favorites.

So, once more, Southerners, ex-pats and and other warriors of culinary authenticity — please put the rotten tomatoes down. We would be crazy to say that we know best, but right here are a number of of the issues we cannot end consuming and consuming thanks to the South.

Parmesan pork chops

Parmesan pork chops

A meals blog with basic and tasty recipes.

Baked Garlic Parmesan Pork Chops is a single of individuals absolutely everyone-should-know-how-to-make recipes and by some means still rivals a restaurant-quality meal. It’s easy, juicy and tasty and comes with each other swiftly. In truth, it’s hard to mess up!

W hy not have these pork chops for dinner tonight? Or have too several dinners of overcooked tasteless “shoe-leather” pork chops turned you off from their standard meal rotation ?
What if I told you that there is a way for properly cooked, flawlessly tender pork chops, every time? Wait, let me convince you to try them a single far more time. Let me persuade you to attempt roasting your pork chops, with parmesan and garlic in the oven.

Pork Chops are not awesome on their personal, so brining the pork chops is one of the ideal ways way to assure a juicy cooked pork chop. If pork chop sits in a brine first (merely place, a water with salt in it), it actually traps moisture and taste inside of the meat, resulting in a noticeably juicier chop.
Even a quick thirty-minute brine (or up to four hours) tends to make a big difference. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for much more taste. It’s not strictly needed — you can nevertheless use this technique to make fantastic pork chops even without having brining — but if you have some additional time, I recommend it.

Pork chops are a tender, quick-cooking minimize of meat — in fact, that they’re quite straightforward to overcook. This is why I like to begin the chops on the stovetop in an oven-safe skillet, the place they get a great sear to golden brown on 1 side, and then flip and transfer them to the moderately hot oven (400 degrees F) oven to finish cooking. The 2nd side will brown superbly as the heat from the oven cooks the middle to a tender finish. In this way also prevents the outdoors from acquiring hard and dry ahead of the middle has finished cooking.
If you are in a place, use a meat thermometer to measure the temperature, pork chop wants to be cooked to an inner temperature of 145 degrees F.

If you set everything up you want to make these pork chops, it will be a super quick procedure. You need :
– olive oil to rub the each and every pork chop
– bread crumbs, parmesan and seasoning for coating
– a massive (oven secure) skillet or dish ready to place the battered pork chops in the oven.
You will merely sear chops in the skillet for handful of minutes and then transfer in the oven. It’s truly simple and so significantly better than attempting to fry them on the stove!

Candied pecans recipe

Candied pecans recipe

Candy & Other Sweets
Final updated on: June 14, 2018

These candied pecans are produced with just a couple of easy substances and perfect for a sweet treat or gift for close friends and household!

*Photos up to date November 2017*

Have you ever attempted making candied pecans? My husband and I used to acquire the bags of candied pecans areas begin to promote this time of yr, but I was never ever a fan of how pricey they had been for this kind of a tiny bag.

A couple of years ago I decided to take issues into my own hands and learn how to make my own. And allow me tell you, they’re so straightforward to make correct at property! In fact, I can usually combine up a batch of these candied pecans and have them ready to go into the oven in about ten minutes.

You also get way a lot more candied pecans with this recipe for a fraction of the price of the retailer-bought version. And since this recipe makes really a bit, it’s excellent for giving as gifts to friends and household in the course of the holidays also.

To make these candied pecans, you’ll need about 4 cups of pecan halves. To make things easy, I like to buy a one particular-pound bag of pecan halves and it normally comes out to appropriate about 4 cups.

You’ll add the pecans to a large bowl, whisk with each other an egg white with a little water, then pour it onto the pecans and mix it together until finally the pecans are entirely coated.

Then you’ll whisk with each other some sugar, cinnamon, and a tiny bit of salt. You’ll pour the cinnamon sugar mixture above the pecans and stir them close to until finally they’re completely coated, spread them into an even layer on a baking sheet, and bake them for about 45 minutes. In buy to make sure the pecans bake evenly, it’s best to stir them close to each 15 minutes.

As soon as you consider the pecans out of the oven, you’ll need to have to let them great totally. After they’re cooled they’ll be perfectly sweet and crunchy!

This recipe will make really a bit, so you can give some away to close friends and family members or preserve them all to yourself. I’ll depart that 1 up to you.

Spiced pecans

Spiced pecans


  • Adjust
  • US
  • Metric
  • one egg white, lightly beaten
  • one tablespoon water
  • 3 cups pecan halves
  • 1/2 cup white sugar
  • one/two teaspoon salt
  • one teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • Add all components to list
  • Add all elements to checklist


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  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  2. In a tiny bowl beat the egg white with the water. Stir in the pecans, mixing right up until nicely moistened.
  3. In a little bowl, mix collectively sugar, salt, cinnamon, cloves and nutmeg. Sprinkle more than the moistened nuts. Spread nuts on prepared pan.
  4. Bake in preheated oven for 30 minutes, stirring as soon as or twice. Be cautious not to overcook and burn up the nuts.

Understand how to make this fast and simple, sweet and savory snack.

Baked teriyaki chicken

Baked teriyaki chicken

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Baked Teriyaki Chicken that’s crispy and caramelized in the oven with just 5 minutes of prep time and homemade teriyaki sauce.

Baked Teriyaki Chicken recipe

Teriyaki Chicken doesn’t have to imply a shop-bought marinade with elements you don’t know or just a takeout alternative. I am inclined to wager if you’ve ever produced any Asian recipes in the past you’ve got all the components you need to have for this dish. It’s as difficult as soy sauce and rice vinegar.

Plus considering that we are baking this chicken teriyaki you don’t even have to stand more than the stovetop searing off tiny pieces of chicken breast or thigh meat and hoping your sauce doesn’t burn.

Did I mention this teriyaki chicken was a single pot? We make and thicken the sauce in the same skillet as the chicken is going to bake so just be confident you’re utilizing an oven-secure skillet when you commence the sauce. I use my coated cast iron skillets that I love, but any oven protected skillet will work.

I use skin on and bone in chicken for this recipe but you can use boneless skinless chicken thighs as properly. I’m just a sucker for a great baked chicken thigh.

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How do you make Teriyaki Sauce:

Teriyaki Sauce is rather basic to make. It’s a mixture of soy sauce, rice vinegar, sugar, cornstarch, ginger and garlic thickened somewhat ahead of baking. To make issues easy I use garlic powder and ground ginger but utilizing fresh is even a lot more flavorful and delicious!

You can use the sauce in a stir-fry or with noodles like in this Ground Beef Teriyaki Ramen.

How do you make teriyaki chicken stir fry?

  • Use boneless and skinless chicken thighs and reduce them into 1 inch cubes. Include a tiny quantity of canola oil to the pan on medium substantial heat.
  • Saute the chicken thighs on the two s >

Grilled Teriyaki Chicken:

If you’d like to grill this teriyaki chicken you can make easy changes and have an effortless summer dinner.

  • Add the components to a container with the pieces of chicken and marinade overnight.
  • Get rid of the chicken and allow the marinade drip off prior to incorporating it to the grill.
  • Cook the chicken on the grill and pour the marinade into a medium sized saucepan to deliver it to a boil.
  • Soon after the sauce has cooked down and thickened use a clean brush or spoon to glaze the chicken on the grill lightly.
  • Serve with extra sauce on the side or on prime.

You can also make this recipe in the slow cooker, I have a Slow Cooker Teriyaki Chicken too!

What to serve with teriyaki chicken? We really like Chow Mein, brown rice or Fried Rice and steamed broccoli or other basic Roasted Veggies.

You can also make your dish seem fairly with a couple of straightforward garnishes. Very first, I fairly a lot really like sprinkling sesame seeds on any Asian dish that tends to make sense. It adds shade and instantaneous fancy to the dish. 2nd I love employing green onions as a garnish because they’re fresh and delicious and work nicely with Asian recipes.

  1. Slice them thinly from root to tip. I enjoy employing the two the white and green parts of the green onion. The white parts have a more powerful flavor than the green components but the two are equally delightful.
  2. Slice them thinly on an angle for a fancier presentation.
  3. Gift Wrap ribbon technique when you use a knife and reduce the green onions really thinly on an angle (extended angle so its practically 2-3 inches long) and add it to ice water for thirty minutes. This makes green onions super curly.

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Kimchi recipe

Kimchi recipe

Jean’s ideas and tricks (and a couple secrets and techniques, too).

Could is Asian Pacific American Heritage Month! All month long we’ll be sharing recipes, stories, and prolonged reads to celebrate the generations of Asian and Pacific Islanders who make America what it is nowadays. This week, Senior Editor Eric Kim calls his mom to locate out how to make her homemade kimchi recipe.

“Did you try out popping your ears?” my mom asks me over the mobile phone, as I’m standing in the residence goods aisle of H Mart.

That’s her solution for almost everything, which includes my undesirable week. Not to say that she will take my dips lightly. But unlike my buddies or my cousins or even my brother, Jean usually tries to hyperlink my lows with something physiological. Oh, you happen to be depressed? There must be anything wrong with your chemisms. (Her sister is a nurse, so she knows.)

And however, even although I know a mere popping of my ears won’t resolve how I’m feeling on the within, there’s one thing in the basic critical (“Just pop your ears”) that comforts me. I laugh, and shake it off. A single get in touch with to my mom in Atlanta and instantaneously I really feel a small far better. When I’m at my worst, I frequently overlook that there’s a man or woman out there who knows specifically what to say when I am in a pickle—someone much wiser, much older, and considerably more empathetic.

Join The Conversation

I recognize I have been standing in the home goods part staring at a wall of sake glasses, grocery basket even now empty. So I steer the conversation toward her kimchi recipe, the purpose I referred to as her initially. I presently hear her straightening up (it really is late, which indicates she’s in bed or on the sofa viewing Television).

“Okay, so,” she begins, “you may need. “

Jean’s Kimchi Recipe

  • one head napa cabbage (“You happen to be only producing one head, correct? That’ll be lots for you.”)
  • 1 little daikon radish (“This will get cut up into minor matchsticks and goes into the sauce. Makes the kimchi taste fresh.”)
  • 5 scallions, minimize into one-inch pieces (“Scallions make a globe of difference.”)
  • one potato (“You know that rice flour paste most kimchi recipes contact for? I’ve in fact commenced employing a potato instead. Operates better.”)
  • 6 to seven garlic cloves (“That must be adequate for 1 head of cabbage.”)
  • 1-inch piece ginger (“I don’t know, a pinky’s worth?”)
  • one/4 onion (“A quarter of 1 need to be adequate for the sauce.”)
  • one/four Asian pear (“You do not have to add this, but I constantly do. It’s my secret.”)
  • one/4 cup fish sauce (“Normally it’s anchovy sauce, but you have fish sauce at home appropriate? Just use that.”)
  • one/four cup salted shrimp (“You know what that is, proper?”)
  • 1/two cup gochugaru aka Korean red pepper powder (“Your kimchi is only as good as the gochugaru you use. I bring mine more than from Korea each and every year—high-good quality, expensive stuff.”)
  • Salt and sugar (“Salt is the primary ingredient! Sugar makes it taste greater.”)
  • Optional add-ins (“Often I like to include tomatoes, apples, bell peppers—the much more issues you add to the cabbage, the better every little thing will taste, really.”)

I’m laugh-crying in H Mart correct now because what else would one particular do in an H Mart? I’m laughing due to the fact my mother is cackling above the cellphone at her bad excuse of a recipe (the measurements over are my translations, English and culinary).

“I don’t know, one particular or two fistfuls of this?” she chuckles once again. “Three or 4 mugfuls of that? I’m horrible.”

It’s humorous to me, as well. Okay. that’s like three cups, I inform myself. A coffee mug is typically eight ounces. And two tablespoons is what she means by “two rice spoonfuls.” I am also crying because I’m overwhelmed at how much far better I come to feel just hearing her voice and her booming cackle.

How to Make Kimchi

Jean has a number of rules about kimchi—and they’re not rigid, thoughts you, but they’re hers. Which is to say that this kimchi is her kimchi and no a single else’s. But in my extremely subjective view, this is the absolute greatest way to make it. I’ll do my very best to stroll you through our notes from the phone contact, but please, truly feel free of charge to add your very own flourishes right here and there as you see fit. So a lot of this is to taste, anyway.

This very first step is vital for a couple of reasons: one) It kills off any dangerous bacteria that may possibly be in the vegetable, leaving space for the great bacteria, aka Lactobacillus, to develop throughout the lacto-fermentation process that offers kimchi its distinct, pleasurable tang. two) It also removes water from the cell walls, which aids in preservation later and, far more importantly, in taste. I have often believed of it as: significantly less water means a lot more concentrated cabbage taste (plus, the sauce will penetrate greater).

My mobile phone call with Mom was revealing, to say the least. I believed I had remembered her dry-brining the cabbage all those many years, which is to say: placing huge buckets of napa, each reduce in half or into quarters lengthwise from the root-finish to about halfway up to the greener leafier component (but not all the way through). Yes, she even now cuts them this way, claiming that the kimchi, when left intact like this, ripens slower but ends up tasting crunchier and yummier. But tonight she pointed out a salt bath, or wet brine, which does sound like a much more uniform way to draw out water from the cabbage.

Paleo meals

Paleo meals

If you never know a lot about the paleo diet, meatloaf feels like the one particular point you can eat—because, nicely, meat. But there are several components in traditional meatloaf that aren’t paleo-pleasant (seeking at you, breadcrumbs), so we rejiggered our traditional meatloaf recipe, adapting it to turn out to be paleo pleasant.

Skip the ketchup.

Ketchup has additional refined sugars, so we make our personal by stirring together a mixture of tomato paste, apple cider vinegar and spices that is way far better than the real issue.

Swap almond flour for breadcrumbs.

Meatloaf is bound together with eggs and breadcrumbs. Considering that wheat goods certainly aren’t allowed on paleo, we swap in almond flour, which helps bind the meat mixture with no any gluten.

Go for coconut aminos.

If you are going paleo, you need to have a bottle of coconut aminos. It truly is generally like soy sauce—with a wealthy, salty, umami-like taste that’ll punch up any meal. And, bonus, it truly is produced from the sap of coconut palm trees, so it really is absolutely paleo accredited.

Let it great.

Meatloaf is, well, kinda like a banana bread or a cake in that it demands time to rest in the pan to aid it set ahead of obtaining turned out onto a serving plate. Do not skip the resting time—you’ll danger the meatloaf crumbling or falling apart. Give it a couple of!