Quick Ground Beef + Potatoes

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds lean ground beef (for 1lb)
• 2 teaspoons kosher salt, divided (2/3 + 2/3 tsp)
• 2 cloves garlic, minced
• 1 medium yellow onion, finely diced (1 small)
• 1 teaspoon smoked paprika (2/3 tsp)
• ½ teaspoon freshly ground black pepper (1/3 tsp)
• 1 ½ pounds Yukon gold (see notes), or Russet potatoes, chopped into ½ inch cubes (no need to peel) (1 lb)
• 1 cup water (see notes) (1/6C at a time)
• 1 teaspoon yellow mustard (2/3 tsp)
• 1 tablespoon Worcestershire sauce (2/3 T)
• 4 tablespoons ketchup (2 2/3 T; 1.5oz)
• 2 cups sharp cheddar cheese, grated (1 1/3 C)

Instructions

1. Heat the oven to 375°F. (See note to skip this step)
2. Heat a large heavy-bottom, non-stick skillet with lid over medium high heat. Add 1 tablespoon oil, the onion, and the ground beef. Sprinkle with garlic, black pepper, smoked paprika and 1 (2/3) teaspoon of the salt. Break the meat apart with a spoon and cook for 5-8 minutes until the meat is browned and cooked through and the onion has softened, stirring occationally.
3. Remove the meat and set aside. To the same pan (no need to wash it first) add 1 tablespoon of the olive oil and the potatoes. Sprinkle with 1 (2/3) teaspoon of the salt. Cook on medium to medium-high for 1 minute until the spices are fragrant.
4. Add ¼ (1/6) cup water, cover, and cook, stirring frequently, until the potatoes are just tender but not falling apart, about 15-20 minutes. Note: if the potatoes begin to stick to the bottom of the pan, add additional water, ¼ (1/6) cup at a time.
5. When the potatoes are cooked through, add the cooked meat back to the pan, along with the mustard, Worcestershire sauce, and ketchup, stirring to combine. If the pan seems dry, add an additional ¼ water, stirring to combine.
6. Sprinkle half the cheese over the beef and potato mixture, stirring to combine. Sprinkle the remaining cheese evenly over the top, then place in the oven for 5 minutes, or until the cheese melts. Serve warm with toppings of choice.

Notes

1. Cooking the Potatoes (Time): For the potatoes to cook in 15-20 minutes, you really do need to cut them into 
2. ½ inch cubes (see step-by-step photos for reference). If in doubt, cut them smaller than you think you need to. You'll also need to cover the pan during cook time, adding splashes of water if they begin to stick, which will help them cook faster as well.
3. Cooking the Potatoes (Type): I tested this recipe multiple times with both Russet and Yukon gold potatoes, and both work. However Yukon gold cook much faster than Russets, so if in doubt, (or for the fastest option), use Yukons. 
4. Cooking the Potatoes (Sticking): Have some water on hand to splash into your skillet when the potatoes stick to the bottom. Adding just a little water throughout the cooking process lets us cut wayyy down on the amount of oil. Add the water just 1/4 cup at a time, and at the end, you can add a little extra water to make it a bit saucier. I ended up using one cup of water in total, and my potatoes cooked in about 15 minutes.
5. Skip the Oven: If you'd rather skip the oven step, simply allow the cheese to melt over the hot beef and potatoes at the end.
6. Spice it Up: To keep this recipe family-friendly, I opted to keep the spice level to a minimum. However, if you prefer it spicer add 1 minced jalapeño along with the ground beef, 1 teaspoon chili powder along with the other spices, and top with hot sauce when serving.
7. Optional Recommended Toppings: sliced green onion, sour cream, hot sauce.

From: https://realfoodwholelife.com/recipes/ground-beef-potatoes/

Sausage, Kale, and White Bean Soup

Ingredients

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 3-4 large cloves garlic minced
• 1 pound ground Italian sausage (mild or hot; or ground pork w/seasonings)
• 1/2 to 1 teaspoon smoked paprika (optional)
• 1-2 tablespoons flour (optional, makes it a bit thicker)
• 5 cups chicken broth
• one 15-ounce can of cannellini beans
• 2-3 medium potatoes, diced (any kind of potato will work)
• 1 bunch of kale, ribs removed, chopped
• 3/4 cup heavy cream (can sub half and half) - optional if puree all beans
• 1/2 teaspoon salt (more or less to taste)
• freshly ground black pepper and lemon juice

Instructions

1. Onions, Garlic, and Sausage: Heat the olive oil over medium-high heat. Add the onion and sauté for 10 minutes or until very soft and fragrant. Add garlic and sautee 30sec. Add the sausage and cook until browned. Drain out excess grease.
2. Spices: Add the smoked paprika and flour; sauté for one minute.
3. Puree beans w/some broth
4. Veggies: Add broth, a little at a time. Add pureed beans. Add potatoes; bring to a simmer. Cook for 10-15 minutes or until potatoes are tender. Add kale and simmer for another 5-10 minutes.
5. Finish: Add half and half/cream (if adding), salt, pepper, and lemon juice to taste.

Based on: https://pinchofyum.com/sausage-kale-and-white-bean-soup

Roasted Brussels Sprouts

Serves 3 to 4

Ingredients

• 1 pound Brussels sprouts, trimmed
• Extra-virgin olive oil, for drizzling
• Sea salt and freshly ground black pepper

Lemon Parmesan seasoning, optional

• 1 tablespoon fresh lemon juice, plus 2 teaspoons zest
• 1 tablespoon grated Parmesan cheese, or ¼ cup shaved
• 1 tablespoon fresh thyme leaves
• Fresh parsley leaves, for garnish
• Pinch red pepper flakes

Instructions

1. Preheat the oven to 425° and line a baking sheet with parchment paper. Slice the Brussels sprouts in half, toss with drizzles of olive oil and pinches of salt and pepper, and spread on the baking sheet. Roast 20 to 30 minutes or until tender and golden brown around the edges. The exact timing will depend on the size of your sprouts.
2. If desired, toss the roasted Brussels sprouts with the lemon juice, zest, Parmesan, and thyme leaves. Garnish with parsley and red pepper flakes.

From: https://www.loveandlemons.com/roasted-brussels-sprouts/

Garlic Knot Chicken Breasts

Ingredients

• 2 tablespoons olive oil
• 6 tablespoons unsalted butter, divided
• 4 chicken cutlets (about 1 1/2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 4 large cloves garlic, minced
• 1/4 cup packed fresh parsley leaves and tender stems, finely chopped
• 1/4 cup finely grated Parmesan cheese
• 1 lemon, cut into wedges (optional)

Method
Cook the chicken:

1. Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Pat the chicken dry and season all over with 1 teaspoon salt and 1/2 teaspoon pepper. 
2. Add the chicken to the skillet and cook until golden brown on both sides and registers 165°F in the thickest part, about 3 minutes per side. Remove the skillet from heat and transfer the chicken to a plate; set aside.

Make the garlic-butter sauce:

1. Off the heat, add the remaining butter and stir until melted. Add the garlic and stir until fragrant, about 1 minute.
2. Add the chicken and serve:
3. Place the skillet back over medium heat and return the chicken to the skillet along with any juices. Add half of the parsley and turn to coat; season to taste with salt and pepper. 
4. Serve garlic knot chicken topped with the Parmesan and remaining parsley. Provide lemon wedges on the side for squeezing over, if desired.

From: https://www.simplyrecipes.com/garlic-knot-chicken-breasts-recipe-8698944

Asian Pickled Cabbage Restaurant Appetizer

Ingredients

• 2 pounds cabbage (900g, hand-pulled into large pieces)
• 2 carrots (about 6 ounces/170g, cut into bite-sized pieces)
• ¼ cup salt (plus ½ teaspoon, divided)
• 2 cups water
• 1 cup sugar
• 1 cup white vinegar (5% acidity)
• 3 cloves garlic (smashed)
• 2-3 fresh chili peppers (optional)

Instructions

1. In a large mixing bowl, hand-rip the cabbage into large pieces (about 3” x 3” pieces)––they will shrink after pickling. Add in the cut carrots and ¼ cup salt. Use your hands to thoroughly and evenly distribute the salt with the vegetables. Top the vegetables with a heavy object (I used a baking dish with a large, heavy mortar and pestle on top, but you could use foil-wrapped bricks or any other heavy objects), and marinate for an hour in the refrigerator. This process removes excess liquid and makes the vegetables crunchy, but don’t marinate for too long or the cabbage will be too salty.
2. Next, add the water and sugar (here is where you would add the optional bay leaves and Sichuan peppercorns I mentioned) in a small pot. Bring to boil, and turn off the heat. Stir in the vinegar and ½ teaspoon salt. Let the liquid cool completely. It’s a good time to taste the liquid with a clean spoon to make sure you like the levels of sweet and sour, and adjust accordingly. Please use a clean spoon every time you dip into the brine.
3. Once the cabbage and carrots are marinated, wash them 2 to 3 times to get rid of the salt. Drain and squeeze out any extra liquid by hand or with a clean dish towel before putting the cabbage and carrots in a clean glass or ceramic container.
4. Mix in the smashed (or chopped) garlic and whole (or chopped) fresh chili peppers. Pour the cooled vinegar/sugar brine over the vegetables and ensure the vegetables are completely submerged. Cover and store in the refrigerator for 24 hours before serving chilled or at room temperature. If you have any leftovers, leave them stored in the pickling liquid and use clean utensil each time.

From: https://thewoksoflife.com/asian-pickled-cabbage/

Chicken Schnitzel with Creamy Mushroom Sauce

Serves 4–6

Ingredients
CHICKEN SCHNITZEL (see note 1)

• 1 kg (3–4 large) boneless, skinless chicken breasts (halved horizontally to form 6–8 thinner “steaks”)
• 1 tsp sea salt flakes (or ¾ tsp table salt), plus extra to taste
• ½ tsp freshly cracked black pepper
• ½ cup (75 g) plain (all-purpose) flour
• 3 eggs, whisked
• 3 cups (180 g) panko breadcrumbs (see note 2)
• Oil, for cooking

CREAMY MUSHROOM SAUCE

• 1 tbsp extra-virgin olive oil
• 4 cups (360 g) sliced mushrooms (see note 3)
• 2 tbsp unsalted butter
• 1 tsp freshly minced garlic
• 2 cups (500 ml) thickened (heavy) cream
• 1 tsp dijon mustard
• 1 tsp chicken stock powder (bouillon)
• 4 thyme sprigs, leaves picked, plus extra to garnish (can be substituted with 1 tsp thyme leaves) (optional)
• ⅓ cup (35 g) freshly grated parmesan (see note 4)
• Sea salt flakes and cracked black pepper to taste, plus extra pepper to finish

Instructions
Prepare the schnitzels

1. Season the chicken with the salt and pepper. Pound to an even thickness (about 1 cm/½ inch) for even cooking.
2. Set up your crumbing station with the flour, whisked eggs and panko breadcrumbs.
3. Coat each piece of chicken in the flour (shaking off the excess), then the egg, then the breadcrumbs, pressing to coat evenly.

Choose your cooking method:

1. Shallow-fry – Heat ¼ cup (60 ml) of olive oil over medium–high heat. Cook the schnitzels in batches for 4–5 minutes each side until golden and cooked through. Transfer to a paper towel-lined plate and season with extra salt.
2. Air fry – Preheat the air fryer to 200°C (400°F). Spray both sides of the schnitzels with olive oil. Cook in batches for 8–10 minutes, flipping halfway, until golden and cooked through.
3. Oven-bake – Preheat the oven to 220°C (425°F) (200°C/400°F fan-forced). Bake the schnitzels on a wire rack set over a baking tray for 12–15 minutes or until golden and cooked through. For best results, toast the panko breadcrumbs before crumbing (see note 2).

Make the creamy mushroom sauce:

1. Heat the oil in a large, heavy-based frying pan over medium–high heat (if using the same pan you used for the chicken, wipe out any excess crumbs and oil first).
2. Add the mushrooms and cook, stirring, for 4–5 minutes until golden and the moisture has evaporated.
3. Add the butter and garlic and cook, stirring, for a further 30 seconds until fragrant.
4. Add the cream, mustard, chicken stock powder and thyme, if using. Cook, uncovered, over medium–low heat, stirring, for 2–3 minutes or until the sauce has thickened.
5. Turn the heat off and stir through the parmesan. Season to taste with salt and pepper.

Notes
Note 1 – If you already have some of my Freezer-friendly Chicken Schnitzels on hand, you can simply use those rather than making a fresh batch.
Note 2 – Toast your panko breadcrumbs in a dry frying pan for 2–3 minutes before crumbing. It makes a huge difference to the final colour and crunch.
Note 3 –  Use whatever variety of mushrooms you can get your hands on – I love using Swiss brown (pictured) or button mushrooms.
Note 4 – It’s important that you use freshly grated parmesan, which will blend seamlessly into the sauce. If using pre-shredded varieties from the supermarket, which contain additives, the end result will be gritty and not smooth. Learn more about different parmesan varieties and which I recommend here.

From: https://simplehomeedit.com/recipe/chicken-schnitzel-with-creamy-mushroom-sauce/

One-Pan Garlic Butter Chicken

Servings: 4 servings
Ingredients
CHICKEN SEASONING:

• 1 lb boneless skinless chicken breasts, cut into bite sized pieces
• 1 teaspoon kosher salt, (see note)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground pepper

SAUCE:

• 1/2 cup unsalted butter, softened
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1 teaspoon Italian seasonings
• 2 tablespoons lemon juice
• 1 tablespoon sriracha
• 1/2 cup low-sodium chicken broth
• 1 lb asparagus, trimmed
• 1 tablespoon Italian parsley, minced

Instructions

1. Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
2. In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
3. Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
4. In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
5. Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.

Notes
If you're substituting fine salt or table salt for the kosher salt in the recipe, use only 3/4 teaspoon or it will be too salty. Table salt is "saltier" than kosher salt or coarse sea salt. Table salt has smaller individual crystals, so more crystals of table salt than kosher or sea salt will fit into a measuring spoon.

From: https://www.the-girl-who-ate-everything.com/one-pan-garlic-butter-chicken/