recipe.id,recipe.ts,recipe.title,recipe.ingredient,recipe.recipe_intronote,recipe.recipe_method,recipe.recipe_description,recipe.author,recipe.date_time,recipe.description,recipe.photography_credit,recipe.recipe_name,recipe.recipe_prep_time,recipe.recipe_cook_time,recipe.yield,recipe.category_2_x_recipe_id,recipe.recipe_x_author_image_id 21,"2017-09-25 02:54:05","Eggplant Caviar","2 medium globe eggplants (about 2 pounds or 900 g total) 2 Tbsp olive oil 1 teaspoon kosher salt 1 medium red bell pepper 3 cloves garlic 3 Tbsp high quality olive oil 1 teaspoon balsamic vinegar 1/2 teaspoon kosher salt 2 Tbsp minced fresh basil 1/8 teaspoon freshly ground black pepper",,"1 Roast (or grill) the eggplants: Preheat oven to 400°F (205°C). (Alternatively you can grill the eggplant, in which case, prepare the grill for medium high direct heat.) Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over. Line a sheet pan with foil. Spread olive oil over the bottom of the sheet pan, and sprinkle evenly with salt. Place the eggplants cut side down on the foil lined pan. Place in oven and cook for 35 minutes, or until completely cooked through and very soft. If grilling, cut the eggplants in half lengthwise, and poke the skin sides with the tines of a fork. Brush the cut side with olive oil and sprinkle with salt. Grill cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish the cooking on the skin side. Once the eggplants have cooled to the touch, peel off the tough outer skin and discard. 2 Roast the red bell pepper: While the eggplant is roasting in step 1, roast the red bell pepper. There are three ways in which you can do this. Coat the bell pepper lightly with olive oil first. You can put the bell pepper under a broiler in a broiler pan and broil on all sides until the skin is completely blackened. OR you can place the bell pepper directly on the grates of a gas stove and roast over the open flame, until blackened on all sides. OR you can grill on high direct heat, turning, until blackened on all sides. Once blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds. 3 Purée garlic, roasted eggplant and bell pepper: Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth. 4 Mix with oil, vinegar, salt, basil, pepper: Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper. Serve with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.","Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs. It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right? My friend Kathi brought this eggplant caviar to a dinner I hosted this summer and if not for the fact that there were several people to be served, I could easily have eaten the whole batch. (I got my wish the following week when we made another batch together. Amen for recipe testing.) It’s paleo. It’s vegan. It’s amazing. It looks like baba ganoush, but without the sesame tahini. Just roasted eggplant, roasted red bell pepper, garlic, basil, balsamic vinegar, and olive oil.","Elise Bauer",,"Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","Elise Bauer","Terrific smoky eggplant caviar dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.","5 minutes","45 minutes","Makes about 2 to 3 cups of dip","{ ""21"": { ""category_2_x_recipe.id"": 21, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1727"": { ""category_2_x_recipe.id"": 1727, ""category_2.id"": 73, ""category_2.ts"": ""2017-09-12 04:04:46"", ""category_2.title"": ""Dip"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1791"": { ""category_2_x_recipe.id"": 1791, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2110"": { ""category_2_x_recipe.id"": 2110, ""category_2.id"": 101, ""category_2.ts"": ""2017-09-12 04:08:53"", ""category_2.title"": ""French"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""5771"": { ""category_2_x_recipe.id"": 5771, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6443"": { ""category_2_x_recipe.id"": 6443, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6763"": { ""category_2_x_recipe.id"": 6763, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6936"": { ""category_2_x_recipe.id"": 6936, ""category_2.id"": 29, ""category_2.ts"": ""2017-09-12 03:40:26"", ""category_2.title"": ""Vegan"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7141"": { ""category_2_x_recipe.id"": 7141, ""category_2.id"": 30, ""category_2.ts"": ""2017-09-12 03:42:17"", ""category_2.title"": ""Vegetarian"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7560"": { ""category_2_x_recipe.id"": 7560, ""category_2.id"": 31, ""category_2.ts"": ""2017-09-12 03:42:52"", ""category_2.title"": ""Appetizer"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 22,"2017-09-25 02:54:09","Greek Lemon Chicken Skewers with Tzatziki Sauce","1 1/4 pound boneless, skinless chicken breasts, trimmed of excess fat 1 teaspoon salt 2 Tbsp plain yogurt 2 cloves garlic, minced (about 2 teaspoons) 1 Tbsp minced fresh oregano (or 1 1/2 teaspoons dried oregano) 1/8 teaspoon freshly ground black pepper 1 teaspoon lemon juice 1 Tbsp olive oil plus more for the grill 2 lemons, thinly sliced Tzatziki: 1 cup plain yogurt 2 cloves of garlic, minced (about 2 teaspoons) 1/2 teaspoon kosher salt 1/8 teaspoon black pepper 1 Tbsp lemon juice 1 cucumber, peeled",,"1 Soak the skewers: If using bamboo or wooden skewers, place them in water to soak while you prepare the recipe. You'll need either 4 flat skewers or 8 regular round skewers. 2 Cut chicken breasts, marinate: Cut the chicken breasts into 1 1/2 to 2 inch chunks. Place in a bowl and sprinkle with salt. Add the yogurt, minced garlic, oregano, pepper, lemon juice, and olive oil to the bowl with the chicken, stir to combine. Marinate for 30 minutes to an hour. 3 Make yogurt tzatziki sauce: While the chicken is marinating, make the tzatziki. In a medium bowl stir to combine the yogurt, minced garlic, salt, pepper, and lemon juice. Grate the cucumber with the large holes of a box grater. Place in a strainer and press with your hands to squeeze out excess moisture. Add the grated cucumber to the yogurt mixture. 4 Thread skewers with chicken and lemon slices: Prepare your grill for direct high heat. While the grill is heating, prepare the skewers. Use either flat bamboo or metal skewers or double up regular bamboo skewers so that the chicken is easier to turn on the grill. Thread the chicken pieces onto the skewers with a lemon slice folded over like a taco between each piece of chicken. 5 Grill: When the grill is ready brush the grill grates with a little olive oil (use a paper towel folded over several times and dipped in olive oil, hold with tongs). Brush some olive oil over the chicken skewers as well. Place the chicken skewers directly over the hottest part of the grill and cover the grill. Allow to sear on one side (about 2 to 3 minutes), then turn the chicken skewers over to the other side, cover and cook 2 to 3 minutes more, until the chicken is browned and just cooked through. Remove from grill and serve immediately with tzatziki sauce.","I love grilled chicken, but chicken breasts can be a little problematic. They can easily get dry and overcooked, especially on the grill. A great solution? Chicken breast skewers! If you grill chicken breasts that have been cut into chunks and threaded on skewers, there will be more surface area exposed to the heat of the grill. As long as you grill them quickly on high direct heat, the inside will be done when the outside has lovely grill marks. It also helps to marinate the chicken chunks first. Some salt in the marinade will help the chicken hold on to moisture, and acid from yogurt or lemon juice will tenderize the meat. This is a Greek inspired lemon chicken skewer recipe, with a lemon garlic yogurt oregano marinade, and thin slices of lemon threaded between the chicken pieces. Serve it with a simple cucumber yogurt tzatziki dipping sauce. So good!","Elise Bauer",,"Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","Elise Bauer","Grilled chicken breast skewers, marinated in a yogurt lemon marinade, grilled with lemon slices, served with cucumber yogurt tzatziki sauce","25 minutes","7 minutes","Serves 3 to 4","{ ""22"": { ""category_2_x_recipe.id"": 22, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1792"": { ""category_2_x_recipe.id"": 1792, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2142"": { ""category_2_x_recipe.id"": 2142, ""category_2.id"": 103, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Greek"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2599"": { ""category_2_x_recipe.id"": 2599, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4437"": { ""category_2_x_recipe.id"": 4437, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""5777"": { ""category_2_x_recipe.id"": 5777, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6445"": { ""category_2_x_recipe.id"": 6445, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8153"": { ""category_2_x_recipe.id"": 8153, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 23,"2017-09-25 02:54:10","Grilled Trout with Dill and Lemon","Olive oil 2 trout, boned (also called ""butterflied"") and cleaned, head and tail still on (or headless if you want) Salt Pepper 6 paper thin slices of fresh lemon, seeded Several sprigs of dill (or basil, tarragon, parsley, any tender fresh herb) 1 teaspoon butter, cut into small cubes","Assume one trout per person. These directions are for grilling trout. If you don't have a grill, you can easily prepare the fish in an aluminum boat in the same way and bake in the oven at 350°F until done.","1 Prepare your grill for direct high heat, with one part of the grill cool. 2 While the grill is heating, make one or two ""boats"" with heavy duty aluminum foil. Double or triple layer the foil and make 1-inch rim around the edges. Coat the bottom of the boat generously with olive oil so that the trout does not stick while it is cooking. 3 Rinse the trout with water and pat them dry. Open up the fish and sprinkle with salt and pepper. Add lemon slices to the inside of the fish in a single layer. Top with sprigs of dill and dots of butter. Close the fish over the stuffing. Brush both sides of the fish with olive oil. Place fish in the aluminum foil boat(s). 4 Place fish boats on the hot side of the grill. Cover and let cook for 3 minutes. The oil and the juice from the fish will get bubbly. Move to the cool side of the grill. Cover and cook for 3-5 more minutes, until the fish are just cooked through. You can peek inside the fish for doneness. Once opaque, the fish should be removed from the grill.","I once was the proud owner of a fly reel. Just the reel mind you. I was 10 years old and I never did get a fishing rod for that reel. The fishing rod I did have came with its own reel, and was the type with which you used a little bobbing float, and a hook to attach something wriggly. Hapless in the fishing department, I eventually gifted my gear to my younger brother, and stuck to collecting crawdads, tadpoles, and minnows. Over the years my brother regularly brought home trout (usually steelhead), salmon, and assorted other fish he caught in the American River, a short walk from our house in Sacramento. It was only years later, on a trip to western Montana, that I learned that a fly reel is what is used in fly fishing, which is how one fishes for trout. So now, every time I pass by the fish counter at the market and see beautiful fresh trout staring back at me, I think of fly fishermen, standing in their waders in the shallows of either the Madison or American rivers, casting for a bite. Trout is, one of the most delicious fish you can eat, and not only is it relatively inexpensive (for fish), it’s really easy to cook. It’s usually sold deboned, and with head and tail. A video posted by Elise Bauer (@simplyrecipes) Trout does have rather delicate skin. So rather than grilling it directly on the grill grates, the best way to ensure that the fish holds together and results in a beautiful presentation, is to create an aluminum “boat” to hold the fish, and place that boat on the grill. Keep the boat open, and cover the grill so that the trout absorbs some of the smokiness from the grill.","Elise Bauer",,"How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","Elise Bauer","How to grill whole trout, stuffed with lemon, dill, and dotted with butter. Easy!","10 minutes","8 minutes","Serves 2","{ ""23"": { ""category_2_x_recipe.id"": 23, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""415"": { ""category_2_x_recipe.id"": 415, ""category_2.id"": 17, ""category_2.ts"": ""2017-09-12 03:31:41"", ""category_2.title"": ""Fish"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1793"": { ""category_2_x_recipe.id"": 1793, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""3665"": { ""category_2_x_recipe.id"": 3665, ""category_2.id"": 8, ""category_2.ts"": ""2017-09-12 03:28:01"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4730"": { ""category_2_x_recipe.id"": 4730, ""category_2.id"": 18, ""category_2.ts"": ""2017-09-12 03:32:21"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""5785"": { ""category_2_x_recipe.id"": 5785, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6446"": { ""category_2_x_recipe.id"": 6446, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8156"": { ""category_2_x_recipe.id"": 8156, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 24,"2017-09-25 02:54:16","Grilled Garlic Shrimp Skewers","1 pound 16-20 count large prawns, peeled and deveined (can still have tail on for presentation) Olive oil Salt 3 Tbsp butter 3 cloves garlic, minced 1/4 teaspoon kosher salt 1 teaspoon minced chives for garnish Short bamboo skewers, about 20, soaked for 30 minutes in water before grilling",,"1 Prepare your grill for direct high heat, with one side of the grill as a cool side with no coals or flame. 2 While the grill is heating, thread the pre-soaked skewers through the shrimp. Start at the tail and push the skewers through the middle and end of the shrimp. Brush shrimp with olive oil and sprinkle with salt. 3 Place butter and garlic in a microwave-safe bowl and heat in microwave until the butter has melted and is hot. (If you don't have a microwave you can also just melt the butter with the garlic in a small saucepan on the stovetop.) 4 Arrange skewers on grill so that the shrimp are over the coals or flame and the exposed bamboo skewer ends are over the cool side of the grill. Grill for about 2 minutes on each side. 5 As soon as the shrimp are done, remove from grill and place in a serving dish. Baste generously with melted garlic butter. Sprinkle with chives to serve! Serve immediately.","Anyone up for shrimp on a stick? Grilled, slathered with garlic butter, and sprinkled with chives, these big beautiful prawns are perfect party food for a backyard cookout. Here’s a tip when grilling shrimp. First make sure you soak your wood or bamboo skewers (I recommend bamboo, they hold up better to heat) in water for at least half an hour. Then set up your grill so you have one side that is hot, and another cool. Put the shrimp over the hot side, and the exposed skewers over the cool side. That way the shrimp cook quickly and the skewers don’t burn. Once you take the shrimp off the grill, immediately brush them with garlic butter, while the shrimp are still hot. The shrimp will absorb the garlic butter flavors better that way. I do recommend you make more of these than you’ll think you need. Because even though 1 pound of shrimp should serve four, you’ll want to eat them all yourself. They’re sort of irresistible that way.","Elise Bauer",,"Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","Elise Bauer","Easy grilled shrimp basted with garlic butter. It's shrimp on a stick!","15 minutes","10 minutes","Serves 4","{ ""24"": { ""category_2_x_recipe.id"": 24, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""574"": { ""category_2_x_recipe.id"": 574, ""category_2.id"": 23, ""category_2.ts"": ""2017-09-12 03:33:26"", ""category_2.title"": ""Seafood"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1794"": { ""category_2_x_recipe.id"": 1794, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2964"": { ""category_2_x_recipe.id"": 2964, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""3666"": { ""category_2_x_recipe.id"": 3666, ""category_2.id"": 8, ""category_2.ts"": ""2017-09-12 03:28:01"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4731"": { ""category_2_x_recipe.id"": 4731, ""category_2.id"": 18, ""category_2.ts"": ""2017-09-12 03:32:21"", ""category_2.title"": ""Fish and Seafood"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""5786"": { ""category_2_x_recipe.id"": 5786, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6447"": { ""category_2_x_recipe.id"": 6447, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""7562"": { ""category_2_x_recipe.id"": 7562, ""category_2.id"": 31, ""category_2.ts"": ""2017-09-12 03:42:52"", ""category_2.title"": ""Appetizer"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""8157"": { ""category_2_x_recipe.id"": 8157, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11537"": { ""category_2_x_recipe.id"": 11537, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 25,"2017-09-25 02:54:17","Grilled Ginger Sesame Pork Tenderloin","1 to 1 1/4 pound pork tenderloin, trimmed of silver-skin 1 inch piece peeled ginger root, sliced into coins 3 cloves garlic, peeled 1/4 cup soy sauce (use gluten-free soy sauce if cooking gluten-free) 2 teaspoons brown sugar 1/3 cup minced green onions 1/4 cup minced cilantro (including tender stems) 2 Tbsp seasoned rice vinegar 2 Tbsp olive oil 1 teaspoon toasted sesame oil","If you don't have a grill, brush the tenderloin with olive oil and sear it in a cast iron pan on high heat until lightly browned all over, then baste it with reserved marinade, place it in a 400°F oven for 10-12 minutes until the internal temperature reads 140°F. Let rest for 10-15 minutes before slicing.","1 Make the marinade: Put the ginger and garlic into a mini-chopper or food processor. Pulse until finely chopped. Remove to a bowl. Add the soy sauce, brown sugar, green onions, cilantro, seasoned rice wine vinegar, olive oil, sesame oil. Stir to combine. Remove and reserve (for basting) 1/4 cup of this marinade. 2 Marinate the pork tenderloin: Place pork tenderloin into a marinating bag or bowl and cover with the remaining marinade. Marinate at room temp for an hour, while you prepare your grill. 3 Prepare the grill: Prepare your grill for both direct and indirect heat. When your grill is ready (you should be able to hold your hand an inch above the grill grates on the hot side for only one second), remove the tenderloin from the marinade and brush the tenderloin with olive oil. 4 Sear tenderloin on all sides on high direct heat: Place tenderloin on grill on direct high heat. After the tenderloin sears on one side, turn it to sear on another side. Keep turning until the tenderloin has been nicely browned on all sides. Baste the tenderloin with reserved marinade while you grill it. 5 Move to cooler side of the grill and cover: Once all side have been nicely browned, move the tenderloin to the cooler side of the grill. Cover and cook for 5 to 10 minutes more until just done. Remove from grill when the internal temperature of the tenderloin is no more than 140°F. 6 Tent with foil and let rest: Tent with foil and let rest for 10 to 15 minutes. 7 Slice and drizzle with reserved marinade to serve: Slice and arrange on a serving plate, drizzle with remaining reserved marinade. Serve with bok choy, rice, asparagus, or snap peas.","Looking for something quick, easy, and spectacularly delicious to grill? I recommend this pork tenderloin. Tenderloin is a little finicky, in that you do have to pay attention so you don’t overcook it. There’s not much margin for error with this cut. But the overall recipe? Easy. An asian inspired approach to grilled pork. The tenderloin is first marinated in a soy sauce, ginger, and sesame oil marinade. Then you sear it on the hot side of the grill and finish it on the cool side. Drizzle with a little reserved marinade to serve! Great with rice and greens.","Elise Bauer",,"Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","Elise Bauer","Easy grilled pork tenderloin, marinated in soy sauce, ginger, sesame oil marinade, and grilled to perfection!","10 minutes","20 minutes","Serves 4","{ ""25"": { ""category_2_x_recipe.id"": 25, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""520"": { ""category_2_x_recipe.id"": 520, ""category_2.id"": 21, ""category_2.ts"": ""2017-09-12 03:32:54"", ""category_2.title"": ""Pork"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1795"": { ""category_2_x_recipe.id"": 1795, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5788"": { ""category_2_x_recipe.id"": 5788, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8158"": { ""category_2_x_recipe.id"": 8158, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 26,"2017-09-25 02:54:21","Moroccan Spiced Grilled Chicken Breasts","1/2 cup plain yogurt 1 Tbsp lemon juice 1/2 cup chopped fresh cilantro 1 Tbsp olive oil 2 cloves garlic, minced 1 1/2 teaspoons ground cumin 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds skinless, boneless chicken breasts",,"1 Marinate the chicken: Mix the marinade ingredients (yogurt, lemon juice, cilantro, olive oil, garlic, cumin, paprika, cinnamon, salt, and pepper) together in a medium sized bowl. Add the chicken pieces to the bowl and thoroughly coat with the marinade. Cover with plastic wrap and chill in the refrigerator from 2 hours to overnight. 2 Grill the chicken: Heat your grill on high heat if you are using a gas grill, or prepare coals for direct heat if you are using charcoal. Allow for one side of the grill to be the ""cool"" side. If you do not have a grill you can use a cast-iron grill pan on your stove. Grill the chicken breasts over direct high heat a couple of minutes on one side. Then turn them over and move them to the cool side of the grill. Cover and cook for a few minutes more, until the chicken is cooked through. (The easiest way to test for doneness is with your fingertips. See The Finger Test to Check the Doneness of Meat. Or use a meat thermometer, remove the meat from the grill when the internal temperature of the chicken breast reaches 165°F.) Take care not to overcook, as chicken breasts can easily dry out.","I’ve recently been cooking my way through some of the older recipes on Simply Recipes and came across this gem—Moroccan spiced grilled chicken breasts. It’s a winner! Boneless skinless chicken breasts are marinated in yogurt mixed with a Moroccan spice mix of cumin, paprika, and cinnamon, and then simply grilled. The yogurt helps tenderize the breasts and the marinade brings life to otherwise boring boneless skinless chicken. What I love about this recipe is that with just the barest of preparation, you can have a delicious meal within minutes. The yogurt-based marinade is only mildly acidic, so you can leave the chicken in the marinade all day, while it gently tenderizes the meat while infusing it with the spices. Just put the chicken in the marinade before leaving for work in the morning, come home, heat the grill, chicken is done in less than 10 minutes. Simple. Easy! The recipe is one we adapted from a recipe in the Sacramento Bee years ago. To the original recipe we’ve added lemon juice to the yogurt and cinnamon to the spice blend.","Elise Bauer",,"Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","Elise Bauer","Skinless boneless chicken breasts marinated in yogurt with garlic, cumin, and paprika, then grilled.","5 minutes","15 minutes","Serves 4","{ ""26"": { ""category_2_x_recipe.id"": 26, ""category_2.id"": 1, ""category_2.ts"": ""2017-09-12 03:23:06"", ""category_2.title"": ""Grilling"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""1796"": { ""category_2_x_recipe.id"": 1796, ""category_2.id"": 75, ""category_2.ts"": ""2017-09-12 04:05:17"", ""category_2.title"": ""Grill"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2048"": { ""category_2_x_recipe.id"": 2048, ""category_2.id"": 91, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""African"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2300"": { ""category_2_x_recipe.id"": 2300, ""category_2.id"": 117, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Moroccan Cuisine"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" }, ""2601"": { ""category_2_x_recipe.id"": 2601, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""4439"": { ""category_2_x_recipe.id"": 4439, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""5789"": { ""category_2_x_recipe.id"": 5789, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""6448"": { ""category_2_x_recipe.id"": 6448, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8159"": { ""category_2_x_recipe.id"": 8159, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }",{} 27,"2017-09-25 02:54:25","Chicken Minestrone with Basil Pesto","2 tablespoons olive oil 1 large yellow onion, diced small 3 ribs celery, diced small 3 medium carrots, diced small 2 small (12 ounces) zucchini, diced small 1/2 teaspoon salt, plus more to taste Black pepper, to taste 1 can (15 ounces) cannellini beans, drained and rinsed, or 1 1/2 cups cooked white beans 1 can (28 ounces) whole San Marzano tomatoes, with juices 6 cups chicken stock or water 1/2 cup small pasta, such as small shells, ditalini, or ancini di pepe, 2 handfuls (8 ounces) green beans, trimmed and cut into 1-inch lengths 3 cups cooked, shredded chicken 1 cup pesto, homemade or store-bought","Use leftover chicken for this recipe, or quickly poach a few chicken breasts: How to Poach Chicken Breasts, the Quick and Easy Way. Leftover soup will keep for up to 5 days in the fridge. It also freezes well, and can be frozen for up to 3 months. Vegetarian Variation: Skip the chicken, and add cubes of potatoes and some thinly sliced cabbage. Use vegetable broth in place of chicken broth.","1 Cook the vegetables: In a large soup pot over medium heat, heat the oil. Add the onion, celery, carrots, zucchini, and 1/2 teaspoon salt. Cook, stirring occasionally, for 5 minutes, or until the vegetables begin to soften. 2 Crush the tomatoes in a bowl: Pour the tomatoes and their juices into a bowl. Using your hands, a dinner fork, or a potato masher, crush the tomatoes into small pieces. 3 Simmer the soup: Add the beans, crushed tomatoes and stock or water to the pot and bring to a simmer.  Cook for about 8 minutes. Add the green beans and the pasta and continue to cook for 8 to 10 minutes, or until the pasta is tender. Stir in the shredded chicken and cook for another minute, or until the soup is hot all the way through. Taste the soup and add more salt and black pepper to taste. If you haven't already done so, make your pesto while the soup simmers. 4 Serve the soup: Ladle the soup into bowls and garnish with a few spoonfuls of pesto.","You don’t really need a recipe for minestrone, so think of this recipe as more of a guideline. The key ingredients to this ubiquitous Italian soup are beans, pasta, and tomatoes. Beyond that, you can add whatever vegetables are in season, leftover chicken from another meal, or any number of things. What’s fresh and in season? What do you have in your crisper drawer or pantry already? Take this recipe and make it your own! No bean in my cupboard escapes candidacy for the soup (except maybe black beans). I call for cannellini beans in today’s recipe, but chickpeas, kidney beans, cranberry or navy beans are all good options. The same is true for the pasta. I used small shells, but any small shaped pasta will lend the soup a thick and hearty texture. I am, however, highly opinionated about canned tomatoes. It would be easy enough to use any random can of diced tomatoes, but I always prefer to use canned whole San Marzano tomatoes. These tomatoes are flavorful, soft enough to squish with your hands, and suspended in their own thick sauce. With cheaper brands, you often end up with under-ripe tomatoes in a thin sauce: acceptable but not optimal. Even when you pay an extra dollar for high-quality tomatoes, they are still probably one of the best bargains at the grocery store. Finally, to the pesto. You can use store-bought pesto, or make your own by throwing the pesto ingredients in a blender while the soup is simmering. This is also a great way to use up any pesto you froze earlier in the summer. By the way, if you’d like to preserve your pesto’s bright green color, try blanching the basil leaves for just a few seconds in boiling water before blending the pesto. Plunge the basil in ice water after blanching, then squeeze out as much moisture as possible. Yes, the pesto is pretty spooned over your bowl of minestrone, but it also adds a deep herbal and cheesy flavor to every bite.","Sally Vargas","September 11, 2017","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","Sally Vargas","Here's an easy chicken minestrone with basil pesto! It's easy to adapt with whatever beans, pasta, and fresh vegetables you have in the pantry. Feeds a crowd and freezes well.","20 minutes","25 minutes","8 to 10 servings","{ ""27"": { ""category_2_x_recipe.id"": 27, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""339"": { ""category_2_x_recipe.id"": 339, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""837"": { ""category_2_x_recipe.id"": 837, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""993"": { ""category_2_x_recipe.id"": 993, ""category_2.id"": 40, ""category_2.ts"": ""2017-09-12 03:56:31"", ""category_2.title"": ""Soup"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1019"": { ""category_2_x_recipe.id"": 1019, ""category_2.id"": 41, ""category_2.ts"": ""2017-09-12 03:57:19"", ""category_2.title"": ""Soup and Stew"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1745"": { ""category_2_x_recipe.id"": 1745, ""category_2.id"": 74, ""category_2.ts"": ""2017-09-12 04:04:52"", ""category_2.title"": ""Freezer-friendly"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""15"": { ""recipe_x_author_image.id"": 15, ""author_image.id"": 2, ""author_image.ts"": ""2017-09-25 02:40:58"" } }" 28,"2017-09-25 02:54:31","Buffalo Chicken Lasagna","4 tablespoons (1/2 stick) unsalted butter 1/4 cup all-purpose flour 1 quart whole milk 8 ounces blue cheese crumbles 1/2 teaspoon kosher salt Ground black pepper 4 cups cooked, shredded chicken 1 cup hot sauce 8-ounce package oven-ready lasagna noodles 8 ounces shredded mozzarella cheese Special equipment: 9x13-inch (3 quart) baking dish","To freeze individual portions: Cool completely and wrap individual portions tightly in plastic wrap. Transfer to a freezer bag or other freezer container, and freeze for up to 3 months. Thaw before reheating.","1 Preheat the oven to 400˚F. 2 Make the bleu cheese sauce: Melt the butter in a saucepan over medium heat; add the flour and cook, stirring occasionally, until bubbly and slightly golden, 1 to 2 minutes. Slowly whisk the milk into the butter-flour mixture. At first, the mixture will seize up and look crumbly, but will smooth out as you keep adding milk and whisking. Once all the milk is added, bring to a simmer. Whisk frequently, scraping along the bottom of the pan, so as not to burn. Cook until the mixture has thickened slightly and seems creamy, 10 to 15 minutes. Remove from the heat and add the blue cheese, salt, and a few grinds of black pepper. Stir until the cheese has melted. Taste and add additional salt and pepper as needed. 3 In a separate bowl, toss the chicken with the hot sauce until evenly coated. 4 Assemble the lasagna: Spread a few spoonfuls of cheese sauce over the bottom of a 9x13-inch (3-quart) baking dish. Arrange a single layer of pasta sheets on top of the sauce. Layer with a third of the shredded chicken mixture, about 1 cup of the blue cheese sauce, and then about 1/2 cup of mozzarella cheese. Repeat this process 2 more times. Finish with a final layer of noodles, the remaining blue cheese sauce, and the remaining mozzarella. 5 Bake the lasagna: Cover the dish with foil and bake for 35 minutes. Remove the foil and bake until bubbling and lightly browned around the edges, about 10 minutes more. Cool about 15 minutes before serving.","Yes, you read the title of this recipe correctly. Today, we’re combining two of our favorite foods, buffalo chicken wings and cheesy lasagna, to make the ultimate crowd-pleasing casserole. This buffalo chicken lasagna has just the right amount of spice to balance the creaminess of the blue cheese sauce. In flavor, it perfectly mimics eating hot wings with a side of blue cheese dressing, but with the added toothsomeness of pasta. As impressive as this dish sounds and tastes, it’s actually quite simple to prepare. For the chicken, I picked up one of those rotisserie chickens from the grocery store. Shredding the breasts and the thighs, you should get about four cups of chicken. You can also use any leftover chicken you happen to have, or roast your own if you want to go the extra mile. This recipe also calls for oven-ready lasagna noodles to cut down on prep time. This means there’s no need to boil the pasta beforehand. All that’s left to worry about is making the blue cheese sauce and assembling the lasagna. This recipe has all of the things you love about buffalo chicken, but in pasta form. It would be great for a Game Day buffet table, or just add a side of roasted vegetables to turn this into a complete meal. And if you decide to keep this goodness for yourself, you can wrap individual portions in plastic wrap and toss them in the freezer. Take one out whenever you have a craving.","Aaron Hutcherson","September 9, 2017","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","Aaron Hutcherson and Emma Christensen","Buffalo Chicken Lasagna! Two great dishes, together at last. Creamy blue cheese sauce and spicy chicken layered with lasagna noodles. Perfect for game day and potlucks.","30 minutes","45 minutes","8 to 12 servings","{ ""28"": { ""category_2_x_recipe.id"": 28, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""209"": { ""category_2_x_recipe.id"": 209, ""category_2.id"": 9, ""category_2.ts"": ""2017-09-12 03:28:32"", ""category_2.title"": ""Pasta"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""340"": { ""category_2_x_recipe.id"": 340, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""473"": { ""category_2_x_recipe.id"": 473, ""category_2.id"": 20, ""category_2.ts"": ""2017-09-12 03:32:34"", ""category_2.title"": ""Pasta"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""838"": { ""category_2_x_recipe.id"": 838, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1143"": { ""category_2_x_recipe.id"": 1143, ""category_2.id"": 46, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Game Day"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1275"": { ""category_2_x_recipe.id"": 1275, ""category_2.id"": 54, ""category_2.ts"": ""2017-09-12 03:59:44"", ""category_2.title"": ""Fall"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1404"": { ""category_2_x_recipe.id"": 1404, ""category_2.id"": 59, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Super Bowl"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""1613"": { ""category_2_x_recipe.id"": 1613, ""category_2.id"": 68, ""category_2.ts"": ""2017-09-12 04:03:29"", ""category_2.title"": ""Casserole"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1746"": { ""category_2_x_recipe.id"": 1746, ""category_2.id"": 74, ""category_2.ts"": ""2017-09-12 04:04:52"", ""category_2.title"": ""Freezer-friendly"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""16"": { ""recipe_x_author_image.id"": 16, ""author_image.id"": 16, ""author_image.ts"": ""2017-09-25 02:54:31"" } }" 29,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Eggplant Caponata","For the roasted eggplant caponata: 1 large eggplant (about 2 pounds), cut in 1/2-inch cubes 1/2 tablespoon salt 2 tablespoons olive oil 1 tablespoon balsamic vinegar 1/2 teaspoon honey or sugar 1 pint mixed cherry tomatoes, halved 2 celery stalks, finely diced 1/2 cup sliced green olives 2 tablespoons capers 1/4 cup parsley, finely chopped 2 cloves garlic, minced 1/4 cup toasted pine nuts Additional chopped parsley, to garnish For the chicken thighs: 2 to 2 1/2 pounds chicken thighs, skin-on and bone-in 1/2 tablespoon sweet paprika 1/2 teaspoon crushed red pepper (optional) 1 teaspoon fennel seed (optional) 1/4 teaspoon salt 1/4 teaspoon pepper 2 tablespoons olive oil","The eggplant is even better if you salt it the night before and let it drain overnight!","1 Prepare the eggplant: In a large bowl, combine diced eggplant with 1/2 tablespoon salt. Place the eggplant in a colander set inside a large bowl. Strain at least 15 minutes or up to 24 hours. The longer you strain the eggplant, the crispier it will get. When ready to roast, press the eggplant firmly to squeeze out moisture. 2 Place a large baking sheet on a middle rack in the oven and preheat to 450ºF for 15 to 20 minutes. 3 Prepare the chicken: In a shallow bowl, combine chicken with paprika, red pepper, fennel, salt, pepper, and one tablespoon olive oil and toss to coat. The chicken can also be prepared, covered, and refrigerated overnight. 4 Roast the eggplant and chicken: When you’re ready to cook, toss the eggplant with 2 tablespoons olive oil. Working quickly, pull the baking sheet from the oven and place chicken skin side down. Add the eggplant in a single layer around the chicken. Return the hot pan to the oven and immediately lower the heat to 425ºF. Roast for 30 minutes, or until the thighs are cooked through and register 165ºF with an instant-read thermometer. 5 Prepare the rest of the caponata: In a large bowl, whisk together the balsamic and the honey or sugar. Add the cherry tomatoes, celery, green olives, capers, parsley, and garlic. Toss to combine well. 6 Finish and serve: When chicken is ready, transfer it to a plate and rest for 10 minutes. Add the roasted eggplant and the pan juices to the bowl with the cherry tomato mixture, and stir well. Taste and add salt and pepper as needed. Mix pine nuts into the caponata just before serving so they retain their crunch. Serve the chicken thighs and top with the caponata. Sprinkle with extra parsley.","Caponata is a beloved sweet-sour Sicilian dish that brings together eggplant, tomatoes, celery, olives, and capers. It’s usually served as a relish or as a topping for bruschetta. I decided to turn it into a complete meal and use it to top roasted chicken thighs. I’ve opted for roasting the eggplant rather than frying, which is both easier when preparing a weeknight meal and a little lighter. The rest of the veggies are left raw. I love the bright acid of the tomatoes, the fresh crispness of the celery, and the briny goodness that come from the olives and capers. Rounding it all out is the nutty crunch of toasted pine nuts and the bite from raw garlic. This is one of those dishes where each bite has a little something different to offer. Tips for making the best caponata If you have time, try salting and straining your eggplant up to 24 hours ahead of time. This helps it become extra crispy when roasted. Place the pan for the eggplant in the oven while the oven heats so both are very hot when you’re ready to roast. This also helps with crisping. Choose the summer’s sweetest cherry tomatoes. In this recipe, this is part of what gives the caponata its sweetness.","Sabrina Modelle","September 5, 2017","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","Sabrina Modelle","Easy chicken with roasted eggplant caponata! The chicken and eggplant roast together on a sheet pan. The sweet-sour caponata comes together with tomatoes, green olives, celery, and capers. Perfect for cooler weather.","20 minutes","30 minutes","Serves 4 to 6","{ ""29"": { ""category_2_x_recipe.id"": 29, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""341"": { ""category_2_x_recipe.id"": 341, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""630"": { ""category_2_x_recipe.id"": 630, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""682"": { ""category_2_x_recipe.id"": 682, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""839"": { ""category_2_x_recipe.id"": 839, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1276"": { ""category_2_x_recipe.id"": 1276, ""category_2.id"": 54, ""category_2.ts"": ""2017-09-12 03:59:44"", ""category_2.title"": ""Fall"", ""category_1.id"": 5, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Season"" }, ""2001"": { ""category_2_x_recipe.id"": 2001, ""category_2.id"": 87, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Sheet Pan Dinner"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""17"": { ""recipe_x_author_image.id"": 17, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 30,"2017-09-25 02:54:35","Sheet Pan Chicken with Roasted Broccoli and Potatoes","2 pounds chicken thighs, bone-in and skin on 1 pound marble-sized baby potatoes (or small waxy potatoes cut into bite-sized pieces) 1 tablespoon olive oil, divided 1/2 teaspoon paprika (sweet, hot, or smoked – your choice) 1 teaspoon garlic granules, or garlic powder 1 teaspoon onion granules, or onion powder 3/4 teaspoon salt 1/4 teaspoon pepper A pinch of cayenne (optional) 1 1/2 pounds broccoli, cut into small florets Zest of 1 lemon, to serve Mince chives, to serve Lemon wedges, to serve","Mix up the seasonings in this recipe with any favorite spice mix!","1 Place baking sheet in oven and preheat to 500F for at least 15 minutes. 2 Season the chicken and potatoes: Combine the chicken and potatoes in a bowl. Sprinkle with 1/2 tablespoon of oil, paprika, garlic granules, onion granules, 1/2 teaspoon of the salt, pepper, and cayenne. Use your hands to toss the chicken and potatoes with the oil and spice, mixing until everything is evenly coated. 3 Roast the chicken and potatoes: Pull the hot pan out of the oven and place the chicken skin-side down. Scatter the potatoes around the chicken. Place the pan with the chicken and potatoes in the oven. and immediately lower the heat to 425F. Roast for 15 minutes. 4 Add the broccoli: Toss the broccoli in a clean mixing bowl with the remaining 1/2 tablespoon of olive oil and sprinkle with the remaining 1/4 teaspoon salt. Remove the pan from oven (and close the oven door so the heat doesn't escape). Use tongs to flip the chicken and potatoes. Arrange the broccoli on the pan around the chicken. Roast for another 15 to 20 minutes until the chicken is cooked through and registers at least 165F in the thickest part of the thigh. The potatoes and broccoli should also be tender. 4 To serve: Rest chicken thighs for 5 minutes before serving. Sprinkle the chicken, broccoli, and potatoes on the sheet pan with lemon zest and chives, then serve with lemon wedges","Everyone should have at least one meal that they can make without having to think too hard – a recipe that is easy, reasonably healthy, and totally delicious. These chicken thighs with roasted potatoes and broccoli truly fit the bill. And the best part is that you only have one pan to clean up after dinner! Chicken thighs are a fantastic protein because, in addition to being affordable, they are so forgiving when cooking. Unlike breast meat, which get dry and stringy when over cooked, chicken thighs will still be tender and juicy even if they’re in the oven a minute or two too long. Of course, chicken thighs are not complete without crispy skin. In order to get that gorgeous golden crackly skin, preheat the sheet pan and cook the thighs skin side down so the skin has a chance to sear. Flip them over halfway through cooking, and you’ll have perfectly crispy skin! The potatoes can cook right alongside the chicken thighs. Since broccoli cooks quickly, wait to add it until you flip the chicken. All told, dinner is on the table in just about 35 minutes, most of which is hands-off time. Serve this with a simple side salad and a glass of white wine for a nice treat!","Sabrina Modelle","August 28, 2017","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","Sabrina Modelle","Sheet pan chicken with roasted potatoes and broccoli! Everything cooks together on one baking sheet - so easy. Use chicken thighs for tender, juicy results every time.","15 minutes","30 minutes","4 servings","{ ""30"": { ""category_2_x_recipe.id"": 30, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""81"": { ""category_2_x_recipe.id"": 81, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""342"": { ""category_2_x_recipe.id"": 342, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""604"": { ""category_2_x_recipe.id"": 604, ""category_2.id"": 25, ""category_2.ts"": ""2017-09-12 03:34:49"", ""category_2.title"": ""Vegetables"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""633"": { ""category_2_x_recipe.id"": 633, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""842"": { ""category_2_x_recipe.id"": 842, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1482"": { ""category_2_x_recipe.id"": 1482, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1926"": { ""category_2_x_recipe.id"": 1926, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2002"": { ""category_2_x_recipe.id"": 2002, ""category_2.id"": 87, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Sheet Pan Dinner"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""18"": { ""recipe_x_author_image.id"": 18, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 31,"2017-09-25 02:54:42","Chinese Smashed Cucumber Chicken Salad","For the salad: 2 large English cucumbers or other thin skinned cucumbers, such as Persian or Japanese (2 to 2 1/2 pounds) 1 teaspoon salt 1 pound (about 2 cups) shredded cooked chicken, cold from the fridge 2 tablespoons sesame seeds, to serve Cilantro leaves, to serve (optional) Dried red chili flakes, to serve (optional) For the dressing: 1/4 cup rice vinegar 2 tablespoons soy sauce, tamari, or coconut aminos 2 tablespoons honey 2 teaspoons finely grated ginger 1 clove garlic, minced 1/4 cup chopped cilantro","For a vegan version, substitute 1 block cubed tofu for the chicken. Two poached chicken breasts will make enough for this recipe. See: How to Poach Chicken Breasts.","1 Smash the cucumbers: Wash cucumbers well and pat dry. Use the flat edge of a large knife or cleaver to smash the cucumbers in several places along their length. The cucumbers should split into several strips. Use your hands to break the cucumbers into bite-sized pieces. 2 Salt and drain the cucumbers: Transfer the cucumber pieces to a colander and place the colander inside a large bowl. Sprinkle with 1 teaspoon salt and toss gently so all the pieces are salted evenly. Refrigerate for 30 minutes. As they sit, the salt will draw moisture from the cucumbers, which will collect in the bottom of the bowl. 3 Make the dressing: Whisk together rice vinegar, soy, honey, ginger, minced garlic, and cilantro. Chill in the fridge while cucumbers are draining. 4 Assemble the salad: Transfer the cucumbers to a serving bowl. Add the shredded chicken and dressing. Toss to combine and dress the salad. Taste and add an extra splash of vinegar or soy sauce if needed. Divide between serving plates and top with sesame seeds, dried chili, and more cilantro. Serve immediately. (Leftovers do not keep well.)","Is there anything more refreshing than ice cold cucumber on a hot day? This Chinese-style cucumber salad with bits of shredded chicken (or tofu!) takes almost no effort to prepare and makes a fantastic light summer meal. This salad is one of my favorite ways to use up leftover chicken. Shrimp is also great if you have it, and tofu is excellent option for a meatless meal. A few keys to success when making this salad: Use thin-skinned cucumbers like English, Persian, or Japanese Make sure your ingredients stay nice and cold right up until you toss the salad together and serve. Salt your cucumbers for 20 to 30 minutes (no longer!) Eat it immediately! Smashed cucumbers can get an off texture if they sit around too long. Why “smashed” cucumbers? Sweet and mild, cucumbers are already a perfect vehicle for flavorful dressing, and smashing them gives a nice uneven surface for the sesame vinaigrette to cling to. Smashing also brings out the flavors and aromas in the cucumber itself.","Sabrina Modelle","August 21, 2017","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","Sabrina Modelle","This Chinese smashed cucumber salad with bits of shredded chicken is so fast and easy. Great for hot summer nights.","5 minutes",,"4 servings","{ ""31"": { ""category_2_x_recipe.id"": 31, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""82"": { ""category_2_x_recipe.id"": 82, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""343"": { ""category_2_x_recipe.id"": 343, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""606"": { ""category_2_x_recipe.id"": 606, ""category_2.id"": 25, ""category_2.ts"": ""2017-09-12 03:34:49"", ""category_2.title"": ""Vegetables"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""635"": { ""category_2_x_recipe.id"": 635, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""656"": { ""category_2_x_recipe.id"": 656, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""683"": { ""category_2_x_recipe.id"": 683, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""845"": { ""category_2_x_recipe.id"": 845, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""889"": { ""category_2_x_recipe.id"": 889, ""category_2.id"": 36, ""category_2.ts"": ""2017-09-12 03:54:23"", ""category_2.title"": ""Salad"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1927"": { ""category_2_x_recipe.id"": 1927, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2069"": { ""category_2_x_recipe.id"": 2069, ""category_2.id"": 96, ""category_2.ts"": ""2017-09-12 04:08:44"", ""category_2.title"": ""Chinese"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" } }","{ ""19"": { ""recipe_x_author_image.id"": 19, ""author_image.id"": 3, ""author_image.ts"": ""2017-09-25 02:40:59"" } }" 32,"2017-09-25 02:54:43","Quick Green Curry Chicken with Zucchini Noodles","1 1/4 pounds boneless skinless chicken thighs 2 cloves garlic, minced 2 teaspoons minced ginger 1 1/4 teaspoons kosher salt, divided 1 1/4 pounds zucchini 1/2 medium yellow onion (about 2/3 cup sliced) 1 large red bell pepper 1 large carrot 1 1/2 tablespoons canola oil (or any high heat oil), divided 1 1/2 tablespoons green curry paste (like Thai Kitchen or Maesri) 3/4 cup full-fat coconut milk 1/2 cup water 1 1/2 tablespoons lime juice 3 tablespoons chopped Thai basil, divided Special equipment: Spiralizer","If Thai basil is difficult to find, you can use sweet basil instead. If you don’t have a spiralizer, use a julienne peeler or a vegetable peeler to shave the zucchini into thin noodles.","1 Prepare and marinate the chicken: Cut the chicken thighs into 1/2-inch to 1-inch pieces. Transfer the chicken to a bowl. Add the garlic, ginger and 3/4 teaspoon salt to the bowl and mix to combine the ingredients. Set the chicken aside while you prep the vegetables. 2 Spiralize the zucchinis: Rinse the zucchini and trim off the tops and ends. If you have any zucchini that is slightly curved, slice those in half. Make thin zucchini noodles using a spiralizer. Once you have spiralized all the zucchini, give the noodles several rough chops to shorten them. Set the zucchini aside. 3 Prepare the vegetables: Cut the onion into thin slices. Peel the carrot, cut it into thirds, and then cut each third into thin matchsticks. Remove the seeds from the red pepper, cut it into thick 1-inch slices, and then cut each crosswise into thin matchsticks. 4 Make and simmer the curry: Heat a large skillet or sauté pan with 1 tablespoon of oil over medium-high heat. Once the pan is hot, add the sliced onions and cook for about 2 minutes, until they start to soften. Transfer the chicken to the pan and spread it around. Cook the chicken for about 3 to 4 minutes, stirring occasionally. The chicken does not need to be fully cooked. Add green curry paste and stir to coat with the chicken. Add the remaining vegetables and toss with the chicken. Add the coconut milk and water. Reduce the heat to medium-low, cover, and let everything simmer while you cook the zucchini. 5 Cook the zucchini noodles: Heat another large skillet or pan with 1/2 tablespoon of oil over medium-high heat. Once the pan is hot, add the zucchini noodles and cook for about 3 minutes. The noodles should be softened but not mushy. Season with a pinch of salt and 1 1/2 tablespoons chopped basil, if using. Turn off the heat. 6 Finish and serve: Uncover the chicken curry and mix in the remaining chopped basil, lime juice and 1/2 teaspoon salt. Taste the chicken curry and add more salt, if necessary. Serve the chicken with zucchini noodles, spooning extra curry sauce over top.","This green curry chicken dish is one of my favorite things to cook on a weeknight. It comes together so fast and it is packed with vegetables! For this recipe, I’m using store-bought green curry paste, which you can find at the Asian section of a supermarket or at Asian markets. The paste should be thick, not saucy. Once opened, a jar of curry paste will keep in the fridge for a month or more, and you can use it to make other curries. (If your curry came in a tin, I recommend transferring it to a small storage container or freezing it in tablespoon portions.) I tried two different brands for this dish, Thai Kitchen and Maesri, and they both turned out great. I didn’t notice anything different in taste. To get the full flavor of the dish, make sure to use full-fat coconut milk. It adds a sweet fragrance and taste, and it will balance out the flavor of the curry paste. If you are in the mood for spice, add 2 or 3 sliced Thai chilis (also known as bird’s eye chili) at the same time as the chicken. The chilis will add a bright spice to the dish! Want to try making your own green curry paste from scratch? Try this recipe for Thai Green Curry with Chicken!","Lisa Lin","August 16, 2017","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","Lisa Lin","Quick Green Curry Chicken with Zucchini Noodles! Use store-bought green curry for a fast dinner and keep it light with zucchini noodles instead of rice noodles.","20 minutes","15 minutes","4 servings","{ ""32"": { ""category_2_x_recipe.id"": 32, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""83"": { ""category_2_x_recipe.id"": 83, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""344"": { ""category_2_x_recipe.id"": 344, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""608"": { ""category_2_x_recipe.id"": 608, ""category_2.id"": 25, ""category_2.ts"": ""2017-09-12 03:34:49"", ""category_2.title"": ""Vegetables"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""636"": { ""category_2_x_recipe.id"": 636, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""684"": { ""category_2_x_recipe.id"": 684, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""847"": { ""category_2_x_recipe.id"": 847, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1928"": { ""category_2_x_recipe.id"": 1928, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2427"": { ""category_2_x_recipe.id"": 2427, ""category_2.id"": 130, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Thai"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" } }","{ ""20"": { ""recipe_x_author_image.id"": 20, ""author_image.id"": 20, ""author_image.ts"": ""2017-09-25 02:54:43"" } }" 34,"2017-09-25 02:54:45","How to Spatchcock (Butterfly) a Chicken","1 whole chicken Special equipment: Kitchen shears","This method will work with any size bird, even turkeys.","1 Lay the chicken breast side down on a cutting surface. You should be looking down at the chicken's backbone. 2 Using kitchen shears, cut out the backbone. You can start from the top of the chicken or the bottom. Cut slightly to one side of the backbone, so that you're cutting through rib bones and not  the backbone itself. If it feels very difficult to cut through the bones, try repositioning your scissors slightly further away from the backbone. Cut all the way up one side of the backbone and then all the way up the other. Remove the backbone and set it aside. 3 Use your hands to open up the bird slightly, then flip it breast side up. Now the breast of the chicken should be facing up. Fold the legs so they are facing inward and the majority of the meat is facing up. 4 Flatten the chicken: Use the palm of your hand and press down firmly over the breast bone. The aim is to flatten the chicken so the breast meat and the thighs are at roughly the same level. You will likely hear some crunching (though it's ok if you don't). You can also pick up the chicken and use your hands if that feels more comfortable. 5 Tuck the wings under (optional): The tips of the tiny, thin wings tend to cook quickly and burn during cooking. Tuck them behind the body of the chicken to help slow down their cooking and keep the tips protected. 5 Roast or grill the chicken. If roasting, place the chicken in a roasting pan, rub it all over with olive oil, and sprinkle with salt and pepper. Roast at 450F for 35 to 45 minutes, until the chicken registers at least 165F in both the thighs and the breast.","Have you ever spatchcocked a chicken before? It’s surprisingly easy! It’s also exactly the same as butterflying a chicken, but with a name that is way more fun to say. There are two major advantages to spatchcocking a chicken that, for me, put this method head and shoulders above all others. First of all, even cooking. For a spatchcocked chicken, you remove the backbone and open up the chicken so it lies it flat for cooking. This means that the breast meat and the thigh meat are on the same horizontal plane, so both cook at pretty much the same rate. This means no more waiting around for the thighs to finish cooking while the chicken breasts dry out. Which means that the white meat and the dark meat lovers in your family will all be very happy. Second, lots and lots of crispy skin. Since the vast majority of the skin is exposed and facing upward, you don’t wind up with those flabby, sad areas on the undersides of the thighs and drumsticks. All crispy, all the time. Most butchers will spatchcock a chicken for you at no charge, but truthfully, it’s really easy to do at home. It will make you feel like a boss, and all you need is a strong pair of kitchen shears (I love my OXO shears). Turn the bird over so the breasts are down and you’re looking at the back. See the backbone? You’re going to cut along both sides of that backbone to remove it. You can go from the top of the chicken or the bottom; just pick a direction and go for it. Now, you’ll need to exert a bit of force to cut through the rib bones, but I’m always surprised at how not-terribly-hard this is to do. Make sure you’re cutting near the pivot point of your scissors, where the two blades are screwed together. You’ll have the most force here; don’t try to snip with the tips of the scissors. Cut all the way up one side of the backbone, and then all the way up the other. Remember, you’re cutting beside the backbone, not actually through it. Once the backbone has been cut free, lift it out and set it aside. (It’s great for making chicken stock.) Use your hands to open up the chicken a little bit, and then flip it over so that the breasts are now facing up. Use the palm of your hand and press firmly down on the breast meat, right over the breast bone. You should hear a little bit of crunching. The goal here is to flatten this area so that the breasts and the thighs are basically at the same level. Some pros recommend snipping the cartilage beneath the breast bone or even entirely removing the wish bone. This does help the chicken to lay more flat, but personally, I don’t feel like the extra fuss makes a huge difference in how the chicken cooks. And now you have a perfectly spatchcocked chicken! From here, you can either roast it or grill it. I’ve included some very basic roasting instructions below, which you can certainly gussy up as much as you like. Still a bit nervous? Just watch the video below!","Emma Christensen","August 5, 2017","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","Emma Christensen","Ever spatchcocked a chicken? It's easier than you might think! It's the same method as butterflying a chicken, and you only need a pair of kitchen shears.","5 minutes","45 minutes","4 or more servings, depending on the size of the bird","{ ""34"": { ""category_2_x_recipe.id"": 34, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""262"": { ""category_2_x_recipe.id"": 262, ""category_2.id"": 11, ""category_2.ts"": ""2017-09-12 03:29:32"", ""category_2.title"": ""How To"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""346"": { ""category_2_x_recipe.id"": 346, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""640"": { ""category_2_x_recipe.id"": 640, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""657"": { ""category_2_x_recipe.id"": 657, ""category_2.id"": 27, ""category_2.ts"": ""2017-09-12 03:38:58"", ""category_2.title"": ""Low Carb"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""686"": { ""category_2_x_recipe.id"": 686, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""851"": { ""category_2_x_recipe.id"": 851, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1798"": { ""category_2_x_recipe.id"": 1798, ""category_2.id"": 76, ""category_2.ts"": ""2017-09-12 04:05:39"", ""category_2.title"": ""How To"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }","{ ""21"": { ""recipe_x_author_image.id"": 21, ""author_image.id"": 21, ""author_image.ts"": ""2017-09-25 02:54:45"" } }" 35,"2017-09-25 02:54:49","Baked Chicken Parmesan","Sauce: 1/4 cup extra virgin olive oil 2 garlic cloves, peeled, finely chopped (about 2 teaspoons) 1 can (28 oz) crushed tomatoes (we use Muir-Glen) 1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil) 1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano) 1/4 teaspoon sugar Salt and ground black pepper to taste Chicken: 3 Tbsp Dijon mustard 1 Tbsp white-wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness) 1 cup of breadcrumbs (panko or homemade) 1 cup finely grated Parmesan cheese 3 Tbsp unsalted butter, melted",,"1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. 2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps. 3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper. Add the chicken cutlets to the mixture and coat well on both sides. 4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. 5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes. 6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.","Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree? In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce). While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake! By the (short) time the chicken is done, the sauce is perfect. The trick to cooking the chicken just right is to start with cutlets that are a thin, even thickness, about 1/4 inch. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer. Updated recipe and photos, first published 2005","Elise Bauer","July 30, 2017","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","Sally Vargas","Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.","10 minutes","30 minutes","Serves 4","{ ""35"": { ""category_2_x_recipe.id"": 35, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""89"": { ""category_2_x_recipe.id"": 89, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""347"": { ""category_2_x_recipe.id"": 347, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""852"": { ""category_2_x_recipe.id"": 852, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1934"": { ""category_2_x_recipe.id"": 1934, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 36,"2017-09-25 02:54:53","Vietnamese-Style Noodle Bowls with Chicken","2 tablespoons granulated sugar, or more to taste 1/2 cup seasoned rice vinegar 1 tablespoons fish sauce 1 piece (1-inch) fresh ginger, cut into 2 thick slices 1 clove garlic, halved 2 tablespoons hoisin sauce 2 tablespoons oyster sauce 2 tablespoons canola oil 2 large skinless, boneless chicken breasts (about 1 pound or 1/2 kilo) 8 ounces rice vermicelli noodles 2 carrots, grated 2 cups fresh bean sprouts (6 ounces or 170 grams) 1 jalapeno or other chili pepper, cored and thinly sliced 2 scallions, thinly sliced 3 tablespoons chopped fresh cilantro leaves 3 tablespoons chopped fresh mint leaves 1/4 cup peanuts, coarsely chopped 1 lime, quartered, for garnish Special equipment: 8x8 baking dish or other small baking dish12-inch nonstick skillet or well-seasoned cast iron skillet","If you need to make this recipe gluten-free, be sure to check your bottles of hoisin and oyster sauce to make sure they are gluten-free.","1 Make the dressing: In a saucepan over medium heat, combine the sugar, rice vinegar, fish sauce, ginger, and garlic. Cook, stirring often, just until bubbles appear at the edges and the sugar has dissolved. (Alternatively, microwave in 30-second bursts until the sugar has dissolved and the dressing is hot.) Remove from heat and cool to room temperature. With a slotted spoon, remove and discard the ginger and garlic. Taste the dressing for seasoning and add more sugar, 1/2 teaspoon at a time, if you like. The dressing should be a nice balance of vinegary and sweet. This can be prepared several days in advance; keep refrigerated. 2 Bake the chicken: Warm the oven to 400F. In a bowl, combine the hoisin and oyster sauces with the canola oil. Add the chicken and turn well to coat all over. Arrange the chicken in an 8x8 baking dish in one layer. Cover with foil and cook for 35 minutes, or until a meat thermometer inserted into the middle of the breasts registers 165F. 3 While the chicken bakes, cook the noodles: Bring a large saucepan of water to a boil. Remove from heat, add the noodles, and let stand for 3 to 5 minutes, or until the noodles are tender when you taste one. Drain into a colander, rinse with cold water, and shake the colander to remove excess water. (If the chicken isn't quite ready yet, cover the noodles with cool water to keep them from drying out. Drain before serving.) 4 Sear the chicken: Heat a large nonstick or well-seasoned cast iron skillet over medium-high heat. Arrange the cooked chicken breasts in one layer and cook 2 minutes. Turn and cook 2 minutes more. Watch carefully so they do not burn. Remove from the pan, and allow to cool briefly. Slice the chicken thinly, keeping the slices together if possible. 5 Assemble the salad: Divide the noodles among 4 large bowls. Top with sliced chicken, carrots, bean sprouts, jalapeno, and scallions. Sprinkle with a few spoonfuls of dressing, then garnish with cilantro, mint, and peanuts. Serve with lime and remaining dressing on the side.","An entire meal in one bowl is a brilliant system. That’s one reason the bowl trend has taken off and shows no signs of declining. Another is the ease. You can put a bowl together without any heavy lifting, and at the end of your assembly line you have happy eaters. Here is a riff that I like to do on Vietnamese “bún” – one of the original meals in a bowl! This is a cold salad of vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing. Vermicelli noodles are now widely available at most grocery stores, or you can find them online. When shopping, make sure to get vermicelli noodles made with rice, not mung beans. The two noodles look similar, but mung bean noodles tend to be sticky once cooked and are better suited to other dishes. Rice vermicelli separates into fine threads after cooking, which are easier to pick up with chopsticks or a fork. The meat for making bún is often grilled, but for an easy weeknight meal, I like to just cook it in the oven. First I coat the chicken with a mix of oyster sauce and hoisin (a combination that I like), then I bake it covered with foil. This helps keep the chicken moist as it cooks. When it’s done, I sear the breasts quickly in a skillet to caramelize the outside and add some charred flavor. By the way, if you do want to grill your chicken, I recommend using bone-in, skin-on chicken breasts. Cook it without sauce over high heat, then transfer to low heat, baste with the sauce, and finish cooking. The chicken noodle bowls are finished with a simple rice vinegar dressing seasoned with ginger, and garnished with fresh mint, cilantro, scallions, and chopped peanuts. (Many bún recipes use lime in the dressing, but I like squeezing fresh lime over the top instead.) You get crunch and sweetness, a hit of vinegar, a soft pillow of noodles, and bites of caramelized chicken – all in one bowl. This is a “meal in a bowl” at its best!","Sheryl Julian","July 19, 2017","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","Sheryl Julian","Easy Vietnamese-Style Noodle Bowls with Chicken are the perfect meal in a bowl. Made with vermicelli rice noodles, chicken, fresh herbs and vegetables, and a tangy rice vinegar dressing.","30 minutes","40 minutes","4 servings","{ ""36"": { ""category_2_x_recipe.id"": 36, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""213"": { ""category_2_x_recipe.id"": 213, ""category_2.id"": 9, ""category_2.ts"": ""2017-09-12 03:28:32"", ""category_2.title"": ""Pasta"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""348"": { ""category_2_x_recipe.id"": 348, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""477"": { ""category_2_x_recipe.id"": 477, ""category_2.id"": 20, ""category_2.ts"": ""2017-09-12 03:32:34"", ""category_2.title"": ""Pasta"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""645"": { ""category_2_x_recipe.id"": 645, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""855"": { ""category_2_x_recipe.id"": 855, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""895"": { ""category_2_x_recipe.id"": 895, ""category_2.id"": 36, ""category_2.ts"": ""2017-09-12 03:54:23"", ""category_2.title"": ""Salad"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""2430"": { ""category_2_x_recipe.id"": 2430, ""category_2.id"": 131, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Vietnamese"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" } }","{ ""22"": { ""recipe_x_author_image.id"": 22, ""author_image.id"": 22, ""author_image.ts"": ""2017-09-25 02:54:53"" } }" 37,"2017-09-25 02:54:59","Skillet Chicken Puttanesca","1 can (28 ounces) whole peeled tomatoes, with their juices 4 anchovy fillets, coarsely chopped (optional) 1 cup pitted Kalamata or other black olives, coarsely chopped 1/4 cup capers 1 teaspoon crushed red pepper, or more to taste 3 tablespoons chopped fresh oregano 4 skinless, boneless chicken breasts (about 3 pounds) 1/2 teaspoon salt, or more to taste 1/4 teaspoon ground black pepper, or more to taste 3 tablespoons olive oil, divided 2 cloves garlic, finely chopped Extra sprigs fresh oregano, for garnish Crusty bread, to serve (skip if serving gluten-free) Special Equipment: 12-inch skillet with a lid","The anchovy fillets in this recipe are highly recommended. They add a savory, somewhat salty depth and hardly any fishiness. You can double the recipe easily if you have a larger skillet.","1 Prep the tomato sauce: Pour the tomatoes into a bowl and crush with your hands or with a wooden spoon until you have uneven 1-inch pieces (you can also use scissors to snip the tomatoes into small pieces). Mix in the anchovies, olives, capers, red pepper, and 2 tablespoons of the oregano to the bowl. Set aside. 2 Sear the chicken: Sprinkle the chicken all over with salt and black pepper. In a large skillet over medium-high heat, heat 2 tablespoons of the olive oil until hot. Add the chicken and cook without disturbing for 3 minutes, or until browned. If you are using a cast-iron or stainless steel skillet, do not turn until the chicken moves easily without prodding. Turn and cook the other side for 3 minutes. Transfer to a plate. 3 Make the sauce: In the skillet over medium heat, heat the remaining 1 tablespoon oil. Add the garlic and cook, stirring, for 1 minute. Add the tomato mixture – be careful since the juices will splutter when you add them to the pan. Cook for 1 minute or until the spluttering stops. Stir well, turn down the heat, and simmer for 5 minutes. Taste for seasoning and add more salt, black pepper, or red pepper, if you like. 4 Add the chicken and finish the sauce: Add the chicken breasts and any juices to the skillet and spoon a little sauce over top. Cover the pan and simmer for 5 to 8 minutes, or until a meat thermometer inserted into the thickest part of the chicken registers 165F. 5 Serve: Serve straight from the skillet or transfer to a serving platter. Sprinkle the remaining 1 tablespoon oregano over the top and garnish with oregano sprigs. Serve with plenty of crusty bread.","Puttanesca is a spicy and highly seasoned Italian tomato sauce. It’s usually tossed with pasta, but today, I’m serving it with boneless chicken breasts. This sauce is so good, it will make you want to grab crusty bread and wipe the plate. You can’t ask for a meal that gives you more, considering how little time you spend making it. The sauce is named for Italian ladies of the night, and though there are many stories about how it got its name, the one that seems plausible to me is that those women needed a quick, satisfying pasta to make between clients. True to its history, this chicken version of puttanesca is ready in a flash! You only need to simmer the sauce for five minutes, and then simmer five minutes more once you add the chicken. It’s surprising how much flavor you get from this quick simmer with just canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. The chicken breasts give the sauce a light meaty flavor, while the tomatoes turn gutsy and pick up a pleasing amount of heat from the red pepper flakes. You can double the recipe easily if you have a larger skillet. Serve it right from the pan or arranged on a platter. Don’t forget to put some crusty bread on the table for swiping up the last of the sauce. You’ll get rave reviews!","Sheryl Julian","July 12, 2017","This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.",,"This Skillet Chicken Puttanesca comes together so quickly, you'll hardly believe how good it tastes. Made with chicken breasts, canned tomatoes, olives, capers, anchovies, fresh oregano, and plenty of olive oil. Ready in 30 minutes.","10 minutes","20 minutes","4 servings","{ ""37"": { ""category_2_x_recipe.id"": 37, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""94"": { ""category_2_x_recipe.id"": 94, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""106"": { ""category_2_x_recipe.id"": 106, ""category_2.id"": 5, ""category_2.ts"": ""2017-09-12 03:26:23"", ""category_2.title"": ""Budget"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""349"": { ""category_2_x_recipe.id"": 349, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""649"": { ""category_2_x_recipe.id"": 649, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""690"": { ""category_2_x_recipe.id"": 690, ""category_2.id"": 28, ""category_2.ts"": ""2017-09-12 03:39:43"", ""category_2.title"": ""Paleo"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""857"": { ""category_2_x_recipe.id"": 857, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1485"": { ""category_2_x_recipe.id"": 1485, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1544"": { ""category_2_x_recipe.id"": 1544, ""category_2.id"": 65, ""category_2.ts"": ""2017-09-12 04:03:09"", ""category_2.title"": ""Budget"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1939"": { ""category_2_x_recipe.id"": 1939, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2188"": { ""category_2_x_recipe.id"": 2188, ""category_2.id"": 108, ""category_2.ts"": ""2017-09-12 04:09:02"", ""category_2.title"": ""Italian"", ""category_1.id"": 7, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Cuisine"" } }","{ ""23"": { ""recipe_x_author_image.id"": 23, ""author_image.id"": 22, ""author_image.ts"": ""2017-09-25 02:54:53"" } }" 39,"2017-09-25 02:55:04","Pressure Cooker Chipotle Chicken and Rice Bowls","For the chipotle chicken: 2 cloves garlic 1/2 medium yellow onion 2 chipotles in adobo sauce (from a can) 1/3 cup water 1/3 cup fresh lime juice (from 2 medium limes) 1 tablespoon honey 2 teaspoons ground cumin 2 tablespoons paprika 1 teaspoon salt 1/2 teaspoon ground black pepper 1 1/2 to 2 pounds boneless skinless chicken thighs For the rice: 1 cup long-grain white rice 1 cup water 1/2 cup cilantro, chopped 2 medium green onions, sliced 1 jalapeño pepper, seeded and minced 1 tablespoon fresh lime juice 1/2 teaspoon salt To serve: 2 ounces crumbled cotija cheese 12 thin slices jalapeño pepper 1/2 lime, cut into 4 wedges Special equipment: 6-quart pressure cookerRaised steam rackWire mesh strainerSmall 1 1/2-quart stainless steel bowl","This recipe is spicy! If you'd prefer less spice, replace the chipotle peppers with a heaping spoonful of smoked paprika and omit the jalapeno. This recipe works best in a 6-quart pressure cooker. If you are using a larger pressure cooker, add a 1/2 cup of water or broth to the sauce mixture in the blender, or double the recipe to ensure there is enough liquid to get the pot up to pressure. You can also use bone-in, skin-on chicken in this recipe (up to 3 1/2 pounds). The chicken can also be used for things like tacos, burritos, quick chicken chili, or enchiladas. Stovetop Instructions: Simmer the chicken thighs in the sauce in a covered soup pot or dutch oven for 30 minutes, until tender. Cook the rice in a separate pot.","1 Make the sauce: In a blender, combine the garlic, onion, chipotle peppers, water, lime juice, honey, cumin, paprika, salt, and pepper. Blend for about a minute, until it becomes a smooth sauce. If necessary, scrape down the sides of the blender halfway through blending. 2 Mix the chicken with the sauce: Put the chicken thighs in the pot of a 6-quart or larger electric pressure cooker, then pour the sauce over the chicken and stir to evenly coat the chicken in the sauce. 3 Nestle a raised steam rack in with the chicken. Make sure all of its legs are touching the bottom of the pot. 4 Rinse the rice. Place the rice in a wire mesh strainer and rinse under running water. Let it drain for a minute or so, then combine the rice with a cup of water in a small (1 ½-quart) stainless steel mixing bowl. Place the bowl of rice and water on top of the steam rack in the pot. The bowl should fit snugly inside the pot; make sure that you can still lock the lid of the pressure cooker closed. 5 Cook the chicken and rice: Secure the lid on the pressure cooker. Make sure the pressure regulator is set to the “Sealing” position. If you are using an Instant Pot, select the “Poultry” or “Manual” program, then adjust the time to 15 minutes. If your pressure cooker does not have a “Poultry” program, set it manually to “High Pressure” for 15 minutes. For stovetop pressure cookers, cook for 12 minutes at high pressure. It will take about 15 minutes for your pressure cooker to come up to pressure, and then the actual cooking will begin. Total time from the time you seal the pressure cooker to the end of cooking is about 30 minutes. 6 Release the pressure: When the cooking time ends, let the pressure release naturally for at least 10 minutes, then perform a quick pressure release by moving the pressure release knob from “Sealing” to “Venting.” 7 Fluff the rice: Wearing a pair of heat-proof mitts, remove the bowl of rice and the steam rack from the pot. Fluff the rice with a fork and mix in the cilantro, green onions, jalapeño, lime juice, and salt. 8 Working in the pot, shred the chicken thighs into bite-sized pieces with two forks. 9 Serve: Divide the rice between individual bowls and spoon the chicken on top, along with a some of its sauce. Top each bowl with the cotija cheese, sliced jalapeño, and a wedge of lime.","My husband is a big fan of chipotle – both the spicy, smoky peppers themselves and the restaurant chain. He declared this dish to be better than Chipotle’s fast-casual burrito bowls, so I’m calling it a win! This is certainly more budget-friendly than ordering take-out for four people. It also cooks in about the same time that it would take us to drive over and pick up dinner! The chicken and rice both pack a spicy wallop with this recipe. Boneless chicken thighs are cooked in a homemade chipotle sauce (it’s a blender sauce that comes together in a flash), and the rice is tossed with diced jalapeño peppers, cilantro, and green onions just before serving. You can definitely cut down on the spice if you’re not a chili head like me. Just use a heaping spoonful of smoked paprika in place of the chipotle peppers, and omit the jalapeno. I use the “pot-in-pot” method to make this recipe, and cook the rice and chicken together at the same time in my 6-quart Instant Pot. It sounds complicated, but it’s actually very easy! You just combine the chicken and chipotle sauce in the bottom of the pot, nestle a raised metal steam rack over top, and then set a bowl of water and rice on the trivet. After cooking, fluff the rice and mix it up with its spicy add-ins. For this pot-in-pot method, make sure to use a steam rack that’s about 3 inches high and a small (1 1/2-quart) stainless steel bowl for cooking the rice. It’s important that the bowl is raised over the chicken and that you are still able to lock the lid closed. Any long-grain white rice will work well for this recipe. I’ve also had success with quick-cooking brown rice (Trader Joe’s brand). You can also cook the rice separately on the stovetop while the chicken is cooking in the pressure cooker, if you prefer. Without the rice, the pot takes about 10 minutes less to come up to pressure. Serve the chicken over the rice, and top each bowl with sliced jalapeños, lime wedges, and a generous sprinkle of cotija or other mild cheese.","Coco Morante","June 28, 2017","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","Coco Morante","Pressure Cooker Chipotle Chicken and Rice Bowls! Just like fast food take-out, but better. Use the pot-in-pot method to cook the chicken and rice together in your Instant Pot or pressure cooker.","15 minutes","40 minutes","4 servings","{ ""39"": { ""category_2_x_recipe.id"": 39, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""351"": { ""category_2_x_recipe.id"": 351, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""525"": { ""category_2_x_recipe.id"": 525, ""category_2.id"": 22, ""category_2.ts"": ""2017-09-12 03:33:02"", ""category_2.title"": ""Rice"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""862"": { ""category_2_x_recipe.id"": 862, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""1825"": { ""category_2_x_recipe.id"": 1825, ""category_2.id"": 77, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Instant Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""1915"": { ""category_2_x_recipe.id"": 1915, ""category_2.id"": 83, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Pressure Cooker"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5576"": { ""category_2_x_recipe.id"": 5576, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" } }","{ ""24"": { ""recipe_x_author_image.id"": 24, ""author_image.id"": 24, ""author_image.ts"": ""2017-09-25 02:55:04"" } }" 42,"2017-09-25 02:55:04","Chicken Breasts with Mustard Cream Sauce","4 skinless, boneless chicken breasts (about 1 1/2 pounds total) Salt and pepper, to taste 1/4 cup all-purpose flour 1 1/2 tablespoons unsalted butter 1 1/2 tablespoons oil 1 cup white wine 1 cup heavy cream 1 rounded teaspoon Dijon mustard 3 tablespoons capers, rinsed well 2 tablespoons chopped fresh parsley",,"1 Heat the oven to 350F. Place a baking sheet near the stove, ready for the chicken. 2 Prepare the chicken: Season the chicken breasts on both sides with salt and pepper. Pour the flour onto a large plate and dredge the chicken breasts until well coated. Shake off the excess. 3 Brown the chicken: In a large skillet over medium high-heat, heat the butter and oil. When the butter has melted and looks foamy, add the chicken. (Work in batches if your pan isn't big enough so that you don't crowd the pan.) Brown the chicken for 3 minutes per side, or until golden. 4 Finish the chicken in the oven: Transfer the chicken to the baking sheet and place in the oven for 5 minutes (longer if the chicken breasts are thick), or until a thermometer inserted into the thickest part of a breast registers 165 degrees. If the chicken is done before the sauce, transfer it to a serving platter and tent it loosely with foil to keep warm. 5 Make the sauce: While the chicken finishes cooking, return the skillet to medium heat and add the wine. Be careful since the oil in the pan will sputter a little when you add the wine. Cook for 5 minutes, or until the wine is reduced by about half. Add the cream and simmer for 2 to 3 minutes, or until the sauce coats the back of a spoon. Stir in the mustard, capers and parsley, reserving a little parsley for sprinkling over top. Taste and add more salt and pepper, if you like. 6 Serve the chicken: Place each chicken breast on a plate, drizzle with the sauce, and sprinkle with the remaining parsley.","This elegant dish is so easy to make, it’s almost criminal. But luckily, I don’t think anyone will get in trouble just for making really special chicken fit for anything from a weeknight meal to a dinner party — even if it does only take a half an hour. The first trick is to brown the chicken in a mix of butter and oil. This gives you the best combination of flavor and browning for your chicken. If the breasts are slightly thick (which they probably will be), they won’t cook all the way through at this point. That is a good thing! Place them on a baking sheet and let them gently finish cooking in the oven while you make the sauce. For that sauce, just add some wine to the skillet and let it reduce by half. Don’t worry about exact measurements here, so just eyeball it. Most of the alcohol evaporates at this point and just leaves flavor and acidity behind. Next, add some cream to the pan. Don’t skimp and try to use half and half. You need the fat in the cream to keep the sauce smooth. Last but not least, stir in the mustard, capers and parsley. Spoon this over your (now finished) chicken, and serve! Oh, and try not to lick the plate","Sally Vargas","May 17, 2017","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","Sally Vargas","Easy recipe for chicken breasts with a quick mustard cream sauce! Ready in under 30 minutes. Great with rice, pasta, or a green salad.","5 minutes","25 minutes","4 servings","{ ""42"": { ""category_2_x_recipe.id"": 42, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""104"": { ""category_2_x_recipe.id"": 104, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""354"": { ""category_2_x_recipe.id"": 354, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1949"": { ""category_2_x_recipe.id"": 1949, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""8026"": { ""category_2_x_recipe.id"": 8026, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""25"": { ""recipe_x_author_image.id"": 25, ""author_image.id"": 2, ""author_image.ts"": ""2017-09-25 02:40:58"" } }" 43,"2017-09-25 02:55:11","Chicken Florentine Pesto Pasta","12 ounces dried short pasta (bowties, penne, gemelli, etc) 4 chicken breast cutlets (1 to 1 1/2 pounds total) Salt 2 Tbsp olive oil 1 medium onion, chopped, about 1 cup 3 garlic cloves, minced 1/2 cup white wine or stock 8-16 ounces of fresh spinach*, washed, long stems removed and chopped Black pepper 1/4 cup heavy whipping cream 1/4 cup (or more) pesto *To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry.","We've used fresh spinach in this recipe, but you could easily use frozen. Just defrost and drain.","1 Start cooking the pasta: Bring a large pot of salted water (add enough salt so that the water tastes salty) to a boil. Add the dried pasta and cook until al dente. 2 Cook the chicken: While preparing the pasta, cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside. 3 Sauté onions: Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile. 4 Add garlic, then white wine or stock: When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half. 5 Add spinach, chicken: Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes. 6 Combine chicken, spinach, pesto, pasta, cream: Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Drain the pasta put it in a large bowl. Add the cream to the sauté pan and stir well to combine. Add the contents of the pan to the bowl with the pasta and mix well. Serve at once.","Dear chicken Florentine. I like you. I like your spinach and your cream sauce. But honestly? I don’t love you. You’re missing a little pizzaz. So, I would like to introduce you to my friend pesto pasta. You kinda need that punch from the pesto’s garlic, basil, and Parmesan. Now we have the makings of love. Go forth and multiply. Recipe and photos updated, first published 2011","Elise Bauer","May 6, 2017","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","Elise Bauer","A marriage of traditional chicken Florentine with pasta and basil pesto. Sliced sautéed chicken breasts with spinach, garlic, white wine, cream, pesto, and pasta.","10 minutes","20 minutes","Serves 6-8","{ ""43"": { ""category_2_x_recipe.id"": 43, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""215"": { ""category_2_x_recipe.id"": 215, ""category_2.id"": 9, ""category_2.ts"": ""2017-09-12 03:28:32"", ""category_2.title"": ""Pasta"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""355"": { ""category_2_x_recipe.id"": 355, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""479"": { ""category_2_x_recipe.id"": 479, ""category_2.id"": 20, ""category_2.ts"": ""2017-09-12 03:32:34"", ""category_2.title"": ""Pasta"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""2847"": { ""category_2_x_recipe.id"": 2847, ""category_2.id"": 4, ""category_2.ts"": ""2017-09-12 03:26:02"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""8030"": { ""category_2_x_recipe.id"": 8030, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" }, ""11420"": { ""category_2_x_recipe.id"": 11420, ""category_2.id"": 84, ""category_2.ts"": ""2017-09-12 04:08:18"", ""category_2.title"": ""Quick and Easy"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" } }",{} 44,"2017-09-25 02:55:16","Sheet Pan Chicken with Asparagus and Potatoes","16 small new potatoes (red or golden), halved 3 small sweet onions (such as Vidalia or Walla Walla), quartered through the roots; or 1 large super sweet onion, cut into thin wedges 1 medium lemon, very thinly sliced Large handful fresh lemon thyme or other fresh herb (oregano, marjoram, or thyme). 5 tablespoons olive oil 1 teaspoon salt, or more to taste 1/2 teaspoon black pepper, or more to taste 2 large bone-in chicken breast halves (1 1/2 pounds, 680 g) 2 whole chicken legs, thighs and drumsticks attached; or 2 legs and 2 drumsticks (1/2 pounds, 227 g) 1 bunch (1 pound) fresh asparagus Special equipment: Sheet pan, at least 11-by-17 inches or larger","If you can't find the chicken parts called for in this recipe, you can buy a whole chicken and cut it into parts yourself (or ask a butcher to do it for you). If you don't have fresh herbs, you can substitute dried thyme. Use 1/2 teaspoon of dried thyme with the vegetables and 1/2 teaspoon sprinkled over the chicken.","1 Prepare the vegetables for roasting: Heat the oven to 375F. In a bowl, combine the new potatoes, onions, lemon, a few of the herb sprigs, 2 tablespoons of the olive oil, and half the salt and pepper. Toss well and spread on a rimmed baking sheet. 2 Roast the vegetables for 40 minutes, or until the potatoes are almost tender when pierced with a skewer. 3 Prepare the chicken: While the vegetables roast, sprinkle the chicken with 2 tablespoons of the remaining olive oil, and the remaining salt and pepper. Remove the leaves from several thyme springs and scatter them on the chicken. 4 Add the chicken to the vegetables and roast: Move the vegetables in the pan aside to make room for the chicken. Set the chicken in the pan, skin side up, so it isn’t sitting on vegetables. Continue cooking for 30 minutes. 5 Prepare the asparagus: Snap the spears near the base, where they break without much effort. Cut the spears in half to make shorter lengths. In a bowl, toss the asparagus with the remaining 1 tablespoon oil. 6 Add the asparagus and roast: After the chicken has been roasting for 30 minutes, pull out the sheet pan and scatter the asparagus around the chicken. 7 Continue roasting for 10 to 20 minutes, or until the chicken pieces all register at least 165F in the thickest part of the meat on an instant-read thermometer (the thighs will cook slightly faster than the breasts; you can pull them off the sheet pan as they reach temperature and keep them on a plate covered with foil, if you like). All of the vegetables should also be cooked through. (Total cooking time is roughly 1 1/2 hours.) If your chicken isn’t brown enough, slide the pan under the broiler for 2 minutes, watching it carefully to avoid burning. 8 To serve the chicken: Discard the cooked thyme sprigs. Use kitchen shears to separate the legs to form 2 drumsticks and 2 thighs. Snip the breasts in half horizontally. Arrange the chicken and vegetables on a platter. Remove the thyme from the remaining fresh sprigs and sprinkle it over the chicken.","If you’re feeling grateful for spring and eager to put fresh spring vegetables on your table, pull out your favorite sheet pan and make this simple supper. Start with new potatoes, super-sweet onions, sliced lemons, and aromatic sprigs of lemon thyme. Roast them all together on your sheet pan until they’re tender, then add the chicken pieces. Continue roasting, and wait until everything is close to done before scattering the asparagus all around the pan. It’s a clever way of making an entire meal at once, and you don’t even need a sauce because you’ll have chicken juices in the pan to spoon over the meat. Your trusty sheet pan does it again! My sheet pan gets just as big of a workout as my favorite chef’s knife in my kitchen. In fact, most of the time, I pull out my sheet pan even before pulling out my knife because I know it will come in handy for something, even if it’s only as a tray to carry supper to the table! The sheet pan I use most often are about the same size as a jelly roll pan – 11-by-17-inches – and it has stiff rolled edges. I think the aluminum pans are better than the nonstick because food on aluminum browns more.","Sheryl Julian","May 1, 2017","Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!",,"Sheet pan chicken with asparagus and potatoes to celebrate spring! Everything cooks together until tender. Really easy and only one pan to clean!","20 minutes","1 hour, 30 minutes","4 servings","{ ""44"": { ""category_2_x_recipe.id"": 44, ""category_2.id"": 2, ""category_2.ts"": ""2017-09-12 03:23:48"", ""category_2.title"": ""Chicken"", ""category_1.id"": 1, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Featured"" }, ""356"": { ""category_2_x_recipe.id"": 356, ""category_2.id"": 14, ""category_2.ts"": ""2017-09-12 03:30:57"", ""category_2.title"": ""Chicken"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""623"": { ""category_2_x_recipe.id"": 623, ""category_2.id"": 25, ""category_2.ts"": ""2017-09-12 03:34:49"", ""category_2.title"": ""Vegetables"", ""category_1.id"": 2, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Main Ingredient"" }, ""1488"": { ""category_2_x_recipe.id"": 1488, ""category_2.id"": 62, ""category_2.ts"": ""2017-09-12 04:01:48"", ""category_2.title"": ""1-Pot"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""2006"": { ""category_2_x_recipe.id"": 2006, ""category_2.id"": 87, ""category_2.ts"": ""2017-09-12 02:50:14"", ""category_2.title"": ""Sheet Pan Dinner"", ""category_1.id"": 6, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Recipe Type"" }, ""5593"": { ""category_2_x_recipe.id"": 5593, ""category_2.id"": 26, ""category_2.ts"": ""2017-09-12 03:37:49"", ""category_2.title"": ""Gluten-Free"", ""category_1.id"": 3, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Special Diet"" }, ""8031"": { ""category_2_x_recipe.id"": 8031, ""category_2.id"": 34, ""category_2.ts"": ""2017-09-12 03:53:34"", ""category_2.title"": ""Dinner"", ""category_1.id"": 4, ""category_1.ts"": ""2017-09-12 02:50:14"", ""category_1.title"": ""Course"" } }","{ ""26"": { ""recipe_x_author_image.id"": 26, ""author_image.id"": 22, ""author_image.ts"": ""2017-09-25 02:54:53"" } }"