Recipes From Todays Episode Of The Kitchen

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PARMESAN BRUSSELS SPROUTS



Parmesan Brussels Sprouts image

Provided by Katie Lee Biegel

Time 45m

Yield 4 servings

Number Of Ingredients 5

12 ounces Brussels sprouts, halved or quartered depending on size
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup shredded Parmesan
Nonstick cooking spray, for the skillet

Steps:

  • Put a 10-inch cast-iron skillet in the oven and preheat the oven to 425 degrees F.
  • Toss the Brussels sprouts with the olive oil in a medium bowl. Season lightly with salt and pepper. Add the Parmesan and toss together.
  • Carefully remove the hot skillet from the oven and spray with the cooking spray. Add the Brussels sprout mixture in an even layer. Bake until the Brussels sprouts are tender and browned, 20 to 25 minutes.

BEEF STROGANOFF



Beef Stroganoff image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 3h30m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon canola oil
4 tablespoons unsalted butter
1 1/2 pounds beef stew meat, cut into thin strips about 2 inches long and 1/2 inch wide
2 cups button mushrooms, sliced
2 cloves garlic, minced
1 medium Spanish onion, sliced
2 cups beef stock
2 tablespoons soy sauce
2 tablespoons grainy mustard
1 bay leaf
4 sprigs fresh thyme
12 ounces extra-wide egg noodles
1 cup sour cream
3 ounces cream cheese, cut into cubes and softened
Kosher salt and freshly ground black pepper
1/2 cup fresh parsley, roughly chopped

Steps:

  • In a Dutch oven or large, heavy pot over medium-high heat, add the oil and 2 tablespoons of the butter. Heat until the butter is melted and the oil is hot. Add the meat in batches and brown on both sides, about 3 minutes per side; set aside. Add the mushrooms, garlic and onion to the pot. Cook, stirring frequently, until the onions are translucent and slightly tender, 5 to 8 minutes. Add the meat back along with the beef stock, soy sauce, mustard and bay leaf. Bring to a simmer, using a wooden spoon to scrape up all the brown bits from the bottom of the pot, and simmer, covered, until tender, about 2 hours and 50 minutes. Add the thyme and cook for an additional 10 minutes.
  • Meanwhile, bring a large pot of water to a boil. Cook the egg noodles in the boiling water according to the package instructions. Drain the noodles and transfer to a bowl. Add the remaining 2 tablespoons butter to the noodles, stirring to melt the butter and distribute it.
  • Add the sour cream and cream cheese to the stroganoff and stir to incorporate. Season with salt and pepper if needed.
  • In a serving dish, place the egg noodles in an even layer and top with the stroganoff. Garnish with the chopped parsley.

THAI FRIED RICED CAULIFLOWER



Thai Fried Riced Cauliflower image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 17

1 pound boneless, skinless chicken breast, cut into thin slices
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 tablespoon fish sauce
2 teaspoons soy sauce
1 teaspoon sugar
1/4 cup canola oil
1 small yellow onion, finely diced
1 red bell pepper, finely diced
1 tablespoon minced ginger
5 cloves garlic, minced
1 Thai chile pepper, thinly sliced
One 12-ounce package frozen riced cauliflower with lemon and garlic (4 cups), defrosted but still cold
1/2 lime
2 scallions, green and white parts, chopped
1 tablespoon chopped toasted peanuts
1/2 cup fresh cilantro leaves

Steps:

  • Toss together the sliced chicken and cornstarch in a large bowl. Whisk together the oyster sauce, fish sauce, soy sauce and sugar in a small bowl.
  • Heat the oil in a wok or large nonstick skillet over high heat until the oil begins to smoke. Add the chicken and cook until just cooked through, about 4 minutes. Remove to a plate.
  • Add the onion and red bell pepper and cook for about 2 minutes. Add the ginger, garlic and Thai chile pepper and cook for another minute. Stir in the riced cauliflower and cook 1 minute. Stir in the oyster sauce mixture and continue to cook until the cauliflower is cooked throughout, another 1 to 2 minutes.
  • Transfer to a serving bowl and finish with a squeeze of lime juice. Garnish with the scallions, toasted peanuts and cilantro leaves.

GREEK SOUVLAKI CHEAT SHEET



Greek Souvlaki Cheat Sheet image

Provided by Katie Lee Biegel

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 17

1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts, cubed
1 pint cherry tomatoes, halved
1 red onion, thinly sliced
4 pitas, cut in half
Tzatziki Dip, recipe follows, for serving
1/2 cup plain Greek-style yogurt
2 tablespoons chopped peeled and seeded cucumber
1 teaspoon red wine vinegar
1 teaspoon minced fresh mint
Pinch kosher salt
1 small clove garlic, minced

Steps:

  • Put a baking sheet in the oven and preheat the oven to 400 degrees F.
  • In a large bowl, whisk the oil, vinegar, onion powder, oregano and garlic powder; season with salt and pepper. Add the chicken, tomatoes and onion and toss to coat.
  • Carefully remove the baking sheet from the oven and evenly spread the chicken mixture on it.
  • Bake for 10 minutes, then add the pita around the edge of the baking sheet and bake until the chicken is cooked through, another 5 minutes. (If desired, you can also broil the mixture for a couple of minutes more for more color.)
  • Serve with the Tzatziki Dip.
  • Combine the yogurt, cucumber, vinegar, mint, salt and garlic in a small bowl. Refrigerate until serving.

BUTTERNUT SQUASH SOUP



Butternut Squash Soup image

Provided by Katie Lee Biegel

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 10

One 2- to 2 1/2-pound butternut squash, peeled and cut into 1 1/2-inch cubes (about 4 cups)
1 large apple, peeled, cored and cut into sixths
1 medium yellow onion, cut into sixths
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1 garlic clove
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil.
  • Place the squash, apple and onion on the baking sheet. Drizzle with the olive oil, season with salt and pepper, and toss to combine. Roast in the oven until fork tender, 40 to 45 minutes.
  • Make a sachet with the garlic, thyme, and bay leaf (tied in a bundle using cheesecloth and twine). Bring the chicken broth and sachet to a low boil in a stockpot over high heat. Add the squash, apple, and onion. Lower the heat to a simmer and cook about 20 minutes.
  • Remove from the heat and remove the sachet. Use an immersion blender, or transfer to a blender in batches, and blend until smooth and creamy. Season the soup with additional salt and pepper to taste. Serve immediately.

SUNNY'S BK CURRYWURST PULL APART PIGS IN A BLANKET



Sunny's BK Currywurst Pull Apart Pigs in a Blanket image

Provided by Sunny Anderson

Categories     appetizer

Time 2h

Yield 36 pigs and 1 1/4 cups sauce

Number Of Ingredients 9

Nonstick cooking spray, for the pan
1 cup ketchup
1/4 cup honey
1 tablespoon yellow curry powder
Freshly ground black pepper
All-purpose flour, for dusting
1 sheet puff pastry, thawed
Yellow curry powder, for dusting
36 cocktail franks

Steps:

  • For the sauce: Use cooking spray to coat the inside of an 8-inch springform pan. Spray the outside of a 3 1/2- to 3 3/4-inch-diameter ramekin and place it in the center of the springform pan. Set aside.
  • Whisk together the ketchup, honey, curry powder and plenty of black pepper in a small saucepot. Bring to a simmer, then remove from the heat; set aside.
  • For the rolls: Lightly dust your work surface and a rolling pin with flour. Unroll the puff pastry and roll out to a 14-by-9-inch rectangle. Dust the top all over with the curry powder. Using one frank as a guide, cut the pastry into strips slightly smaller than the franks, about 1 1/4-by-2 1/4 inches. Roll each frank in a piece of pastry and pinch the seam to close it.
  • Preheat the oven to 425 degrees F.
  • Starting with the outer circle and allowing some space between, place each pig in a blanket vertically in the prepared springform pan in two concentric circles. Chill for 30 minutes. Bake until the tops are golden, about 35 minutes, then cover loosely with foil and bake until the inner puff pastry is baked through, about 25 minutes more. Pour the sauce in the ramekin and serve.

CUBAN SLIDER BAKE



Cuban Slider Bake image

Provided by Jeff Mauro, host of Sandwich King

Time 45m

Yield 12 sliders

Number Of Ingredients 14

1 stick (8 tablespoons) unsalted butter
2 teaspoons chopped fresh parsley
1 teaspoon chopped fresh oregano
1/2 teaspoon ground cumin
2 cloves garlic, minced
Zest of 1 orange
Zest of 1 lime
Kosher salt and freshly ground black pepper
12 ounces pulled or shredded pork (from the hot bar of the grocery store)
One 12-count package potato rolls, halved
12 ounces thinly sliced deli ham
8 ounces dill pickle slices
8 ounces Swiss cheese slices
1/4 cup yellow mustard

Steps:

  • Preheat the oven to 375 degrees F.
  • Melt the butter in a small saucepan over low heat. Add the parsley, oregano, cumin, garlic, orange zest and lime zest and cook, stirring, until fragrant, about 1 minute. Season with salt and pepper.
  • In a medium bowl, combine the pork and about 3 tablespoons of the butter mixture and toss to coat.
  • Spread some of the remaining butter mixture in the bottom of a 9-by-13-inch baking dish, then place the bottom half of the rolls on the butter. Top the roll bottoms with the ham, then the pork, then the pickle slices and finally the cheese. Spread the mustard on the underside of the roll tops, then lay the roll tops on top of the cheese. Pour the remaining butter mixture over the top of the rolls.
  • Cover the baking dish loosely with foil and bake for 20 to 25 minutes. Uncover and bake until the top is golden brown, about another 5 minutes.

ANDOUILLE SAUSAGE RICE POT



Andouille Sausage Rice Pot image

Provided by Tregaye Fraser

Categories     main-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

One 13.5-ounce andouille rope sausage
1 teaspoon olive oil
1 small onion, diced
2 teaspoons minced garlic
3 mini sweet peppers, seeded and diced
1 yellow squash, sliced into half-moons
1 zucchini, sliced into half-moons
Salt and pepper to taste
1 1/2 cups white rice
4 1/2 cups vegetable stock
1/2 teaspoon saffron threads
1 tomato, diced
1 tablespoon minced fresh parsley

Steps:

  • Slice the andouille sausage into thin coins on the bias.
  • Add the olive oil to a large nonstick pan over medium heat. Add the sausage and onion and saute until the sausage is seared and browned. Add the garlic, peppers, squash and zucchini, season with salt and pepper and lightly saute about 2 minutes (you still want the zucchini and squash to have a bite and be very al dente). Add the rice to the pan with the sausage and veggies, stirring to coat the rice with all of the flavors. Add the stock and saffron. Bring to a simmer, cover and cook until the rice is done, 10 to 15 minutes. Fold in the diced tomatoes and parsley.

SUNNY'S SUPER EASY RAVIOLI STROGANOFF



Sunny's Super Easy Ravioli Stroganoff image

Provided by Sunny Anderson

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Kosher salt and freshly cracked black pepper
One 13- to 16-ounce package beef ravioli
One 13- to 16-ounce package mushroom ravioli
2 tablespoons olive oil
1 cup frozen pearl onions, thawed and halved lengthwise
2 tablespoons scallion whipped cream cheese
1 tablespoon grainy Dijon mustard
One 12-ounce jar mushroom gravy
1/4 cup chopped fresh parsley

Steps:

  • Bring a pot of salted water to a boil. Cook the ravioli according to the package directions, 4 to 6 minutes. Reserve some of the pasta water, then drain the ravioli and set aside.
  • Put a large straight-sided skillet over medium-high heat and add the olive oil. When it begins to swirl, add the onions, a tiny pinch of salt and plenty of pepper and saute, stirring often, until the onions are golden on parts, about 5 minutes. Stir in the whipped cream cheese and mustard to combine, then slowly stir in the gravy. Bring to a simmer and cook, stirring occasionally, until the sauce is heated through and combined, about 5 minutes. Add some reserved pasta water if needed to reach the desired consistency.
  • Stir half of the parsley into the sauce, then pour the sauce over the pasta and garnish with the remaining parsley.

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