The holidays can be quite hectic. Especially if you have a demanding job, a crazy home life, furious shopping to do, volunteer work to manage, or whirlwind travel concerns. So, the last thing you want to think about is making meals after a long day ... or week. With that in mind, I thought I’d share five of my favorite quick & easy home-cooked meals to make. Bon Appétit.
Fan favorite in my home, this dish is an every-other-month maker ... if not more often. Not only do the kids love it on the first night, they’re excited to have leftovers — which is key in my home when we limit how often we have to cook. I only have two recommendations: first (depending on the size of your family), double the recipe as the amount they suggest isn’t enough for a second night. Next, don’t use Johnsonville sausage (try to get better quality; we use a local brand called Schimeca’s). You’ll be amazed by the difference in flavor. Enjoy.
This is a remarkably easy approach to add unique taste to a chicken dish without a ton of hassle. And while the flavor profile is robust - inspired by Portuguese and African roots - it’s not a complexed meal to execute. It’s also a great way to eat thighs, which is a part of the bird of which I’m not overly fond. Or, should you prefer, you can just use all drumsticks as I do most often (who doesn’t like legs?). Just be sure to use dark meat as it’s essential to getting all of the taste you want from the recipe.
Another sure-fire crowd pleaser at Casa de Lane. You’ll notice the recipe calls for rib-eye, sirloin, or fillet. Personally, I prefer rib-eye if you don’t mind the extra cost. But any one of them will work. As for the type of bourbon: I have a hard time using a high-quality brand … so, my go-to for this meal is Maker’s Mark — but you make the call on the whiskey (I would imagine better bourbon makes a better dish; I just can’t justify using it in my steak when I can simply pour it in my glass). Additionally, I've learned the longer the meat marinates, the more flavorful. Huge tip: save time and buy pre-sliced mushrooms instead of cutting them yourself.
It’s just chicken fried rice, which in this case is a good thing. It’s just effortless to make. It’s just a handful of ingredients. It’s ready in just a matter of minutes. And it’s just simply delicious. For our family, we leave out the eggs because one of our kids has an egg allergy. But besides that, we don’t deviate from the recipe. To be certain, it’s restaurant-quality. Make it as your main course or as a side dish. Either way, you’ll find this plate extremely tasty.
Of all the dishes I’m sharing, this might be my number one … the flavor is amazing — but like any of these recipes, it’s all about the ingredients (in this case it’s the salsa that matters: my choice is Jose Pepper’s fresh salsa). And be sure to use bone-in pork chops as the recipe calls for to help the chops stay juicy. Ideally, to complete the menu [which the recipe doesn’t call for], add a nice mound of white rice topped by the pork chops, back beans, and salsa. It’s an excellent option on a busy weeknight.
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