One Pan Cookbook For Men

Copyright © 2020 by Rockridge Press, Emeryville, California
No part of this publication may be reproduced, stored in a retrieval

system, or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording, scanning, or otherwise, except
as permitted under Sections 107 or 108 of the 1976 United States
Copyright Act, without the prior written permission of the Publisher.
Requests to the Publisher for permission should be addressed to the
Permissions Department, Rockridge Press, 6005 Shellmound Street,
Suite 175, Emeryville, CA 94608.
Limit of Liability/Disclaimer of Warranty: The Publisher and the
author make no representations or warranties with respect to the
accuracy or completeness of the contents of this work and specifically
disclaim all warranties, including without limitation warranties of
fitness for a particular purpose. No warranty may be created or
extended by sales or promotional materials. The advice and strategies
contained herein may not be suitable for every situation. This work is
sold with the understanding that the Publisher is not engaged in
rendering medical, legal, or other professional advice or services. If
professional assistance is required, the services of a competent
professional person should be sought. Neither the Publisher nor the
author shall be liable for damages arising herefrom. The fact that an
individual, organization, or website is referred to in this work as a
citation and/or potential source of further information does not mean
that the author or the Publisher endorses the information the
individual, organization, or website may provide or recommendations
they/it may make. Further, readers should be aware that websites listed
in this work may have changed or disappeared between when this work
was written and when it is read.
For general information on our other products and services or to obtain
technical support, please contact our Customer Care Department
within the United States at (866) 744-2665, or outside the United
States at (510) 253-0500.
Rockridge Press publishes its books in a variety of electronic and print
formats. Some content that appears in print may not be available in
electronic books, and vice versa.
TRADEMARKS: Rockridge Press and the Rockridge Press logo are
trademarks or registered trademarks of Callisto Media Inc. and/or its
affiliates, in the United States and other countries, and may not be
used without written permission. All other trademarks are the property
of their respective owners. Rockridge Press is not associated with any
product or vendor mentioned in this book.
Interior and Cover Designer: Julie Schrader
Art Producer: Hannah Dickerson
Editor: Adrian Potts
Production Editor: Jenna Dutton
Photography © 2020 Laura Flippen
Author photo courtesy of Erin Brant/The Leo Loves
ISBN: Print 978-1-64739-771-5 | eBook 978-1-64739-772-2
R0
Thank you to my nana, Josie, my mom, Anne, and my brother, Chris, for inspiring
me to cook since childhood and right through to this day.
Contents
INTRODUCTION
CHAPTER ONE: One-Pan Cooking
CHAPTER TWO: Breakfasts of Champions

Hash Brown, Bacon, and Egg Skillet
Skillet Biscuits and Gravy
Ham and Eggs Bake
Tomato Shakshuka with Poached Eggs
Huevos Rancheros
Italian Sausage Strata
Vegetable Frittata
Baked French Toast
Cinnamon Pull-Apart Rolls with Cream Cheese Icing
Lemon Ricotta Pancakes
Pineapple Ring Pancakes
Carrot Cake Pancakes
Cinnamon French Toast Stix
Strawberry Crepes
Granola and Yogurt Parfait
Smoothies to Go
CHAPTER THREE: Sides and Snacks

Greek Pasta Salad
Ambrosia Salad
Chopped Salad with Salami
Lemony Caesar Salad
Shrimp Ceviche with a Kick
Zucchini Cheese Casserole
Crispy Brussels Sprouts and Bacon
Potato Casserole with French Fried Onions
Cheesy Scalloped Potatoes
Twice-Baked Potatoes
Kitchen Sink Quesadilla
Grilled Ham and Cheese Sandwich
Grandma’s Chicken Noodle Soup
French Onion Soup
Super Nachos
Mexican-Inspired Mac and Cheese
Buffalo Chicken Wings
CHAPTER FOUR: Meatless Meals

Chile Relleno Casserole
Baked Vegetable Quiche with Feta
Baked Ziti with Spinach and Mozzarella
Stuffed Mushrooms
Thai-Inspired Veggie Noodles
Brussels Sprout Risotto
Pasta with Broccoli and Garlic
Pasta Primavera
Spinach Pasta with Olives and Feta
Vegetable Stir-Fry
Mushroom and Herb Polenta
Nacho Casserole
Vegetable Fried Rice
Eggplant Parmigiana
Asparagus Tart
CHAPTER FIVE: Chicken, Turkey, and Seafood Mains

Chicken Thighs with Artichokes and Olives
White Chicken Chili
Chicken with Lemon and Garlic
Chicken Parmesan
Easy Roast Chicken and Veggies
Chicken Pot Pie
Chicken and Dumplings
Chicken and Broccoli Bake
Turkey Enchiladas
Turkey Pasta Bake
Paella
Red Snapper Veracruz
Mustard-Crusted Salmon
Tuna Chow Mein Casserole
Linguini with Clam Sauce
Scampi Spaghetti
Stir-Fried Shrimp with Sugar Snap Peas
Greek Shrimp with Tomatoes, Olives, and Feta
CHAPTER SIX: Beef, Lamb, and Pork Mains

Pot Roast with Carrots and Potatoes
Bacon-Wrapped Meatloaf with Roasted Potatoes
Jambalaya with Andouille Sausage and Rice
Beef Stroganoff
Beef-Stuffed Zucchini Boats
15-Minute Skillet Hamburgers
No-Fault Steak with Butter
Cheesy Beef Tamale Pie
Beef and Broccoli
Oven Barbecue Short Ribs
Lamb Curry
Shepherd’s Pie with Lamb and Peas
Sausage and White Bean Stew
Spicy Pork Posole with Corn
Pasta Carbonara with Crispy Bacon
Country Ham and Beans
Citrus Carnitas
Easy Lasagna with Sausage
CHAPTER SEVEN Sweet Things and Staples
Bourbon Pineapple Upside-Down Cake
Bananas Foster
Baked Apples
Berry Cobbler
Rice Pudding with Raisins
Chocolate Chip Cookie Pie
7-Layer Bars
Brownie Pie
Skillet S’mores
Peanut Butter Skillet Blondies
Polynesian-Inspired Salad Dressing
Skillet Cornbread from Scratch
Hot Artichoke Dip
Easiest Guacamole Ever
Basic Marinara Sauce
MEASUREMENT CONVERSIONS
ACKNOWLEDGMENTS
ABOUT THE AUTHOR

Introduction
WHEN I WAS A LITTLE KID growing up in Northern California,
my brother, cousins, and I always played in the kitchen because we
knew that was the source of many good things. In our family, food was
an expression of love. My Sicilian nana must have really loved us
because she cooked us amazing meals, a talent she passed on to my
mom and uncles. There were never any written recipes back then, and
the family cooking secrets were passed through the generations by
word of mouth and by watching. So we watched my nana cook, and
then we watched my mom and her brothers cook, and we learned from
this family experience. Later, we asked them to start writing things
down, and some of those family recipes are included in this book.
Today, in my own kitchen, I cook for my family most nights of the
week. Sometimes I prepare a dish from memory and sometimes I’ll
call my brother or a cousin to help me remember exactly how to
replicate one of those beloved Sicilian dishes. Other times I will
follow a recipe to a T, like when baking. (Helpful hint: Always follow
a recipe for baking exactly the way it is written. We learned this the
hard way and my kids still love to tell the story of the erupting banana
cake volcano.)
Safe to say, I know my way around a kitchen, thanks to all those
hits and misses. With a busy family life full of school activities, sports
practices, career commitments, and social events, who’s got time to
cook big fancy meals? Eating every meal out is not an option—it’s too
expensive and often not very healthy. To manage my stress level and
still feed my family healthy and tasty food, I started modifying a lot of
those family recipes to be easier. And by easier, I mean quick, simple
recipes with healthy ingredients I can find at the store. I never set out
to be a chef, but I did want to put decent meals on the table.
That’s the premise of this book. Easy-to-make, non-intimidating
recipes that pretty much any guy can make in his home kitchen. No
culinary expertise required. No weird ingredients you have to search
ten stores to find. No fancy equipment—just one nonstick or cast-iron
pan. If you can follow instructions to put together a complicated piece
of furniture, these recipes will seem like a breeze!
CHAPTER ONE
One-Pan Cooking
It’s pretty amazing how many great meals you can make in just one
pan. You don’t need to have shelves full of pots and pans, or a
zillion different kitchen widgets to create the dishes in this book.
Plus, don’t get me started about how easy it is to clean up after
making one of these recipes. I can assure you the kitchen won’t
look like a disaster area after you’ve put food on the table!
That’s the beauty of this cookbook. Using one pan simplifies so
much that you don’t have to stress out about making food. Without
having a bunch of different dishes cooking at once, you can focus
on the task at hand. Who knows? After trying out a couple of my
recipes and feeling confident about the positive results, you just
might learn to like it.
A Man with a Pan

Let’s face it: Not every guy is born to be a great chef. But that doesn’t
mean we can’t cook a decent meal for ourselves or our friends and
families now and then. Whether you are a college freshman, have moved
into your first bachelor pad, or are simply looking to step up your cooking
game, this book will show you that making a meal at home is actually
super easy, and maybe even rewarding, if you approach it with the right
pan—and the right frame of mind.
Rather than spend extra money and gain pounds (probably) by
ordering delivery or zapping processed frozen meals in the microwave,
guys like us can learn to prepare tasty and healthy meals in our own
kitchens. With just a few familiar and affordable ingredients, I’ll show
you how to create some solid dishes you’ll be proud to put on the table.
Using just one pan will save time, energy, and cleanup—the perfect
solution at the end of a busy day. We’ll focus on fresh, healthy, and
delicious recipes that come together easily in just a few steps. No fuss, no
muss.
So let’s get to it.
The Hardware
This is called One-Pan Cookbook for a reason. Because I’m not kidding,
each recipe will require the use of just one pan, whether you’re making
breakfast, a side, dinner, or dessert.
PANS YOU NEED

To cover all the bases in the kitchen, I call for either a regular nonstick pan
(for the stovetop) or a cast-iron skillet (which is heat-resistant enough to
pop in the oven). Every recipe in this book will call for one or the other, so
you should have both in your kitchen to take full advantage of these
recipes.
For most recipes in this book I suggest you use a 10-inch pan.
Honestly, it doesn’t matter that much where you get the pan or skillet; just
make sure it’s in good condition and the surface is smooth and not
chipped.
Nonstick Pan
A good nonstick pan can be your best friend in the kitchen. Nonstick pans
make things easier because, well, nonstick! That means easy cooking and
easy cleaning because whatever food you cook just slides right off.
Although it’s not as powerful as a cast-iron skillet, nonstick pans are great
for ingredients that need frying, a quick sauté, or a stir-fry. It’s important
to be mindful and take care of the pan as instructed. Metal will scratch the
nonstick surface, so only use wood, rubber, silicone, or plastic tools when
cooking. For cleaning, always use a soft sponge with soap and hot water,
never a scrubber. Anything abrasive will ruin the nonstick surface.
Cast-Iron Skillet
While I was growing up, I often saw my tiny mom use her heavy cast-iron
skillet to cook up something delicious to feed the crew. It always made me
smile, watching her throw around that big skillet like a lumberjack. That
pan sure did come in handy, and it showed me just how easy it is to create
the most amazing meals for my own family.
A cast-iron skillet is a great addition to any kitchen because it’s so
versatile. You can use it to sear meat like you’d find at your favorite
steakhouse or cook a saucy dish that gets thrown into the oven to bake.
The pan is engineered to spread heat throughout the metal of the entire
skillet, which makes it cook faster, hotter, and more evenly. Even better, it
works just as well inside the oven as it does on top of the stove, making it
a staple in any guy’s kitchen. It feels solid and trustworthy in your hands.
And don’t worry if you don’t have one yet—you can pick up a cast-iron
skillet for less than $30 online. You’ll thank me later.
Heavy Metal: Cleaning Your Cast-Iron Skillet

Cast-iron skillets can last a lifetime. In fact, my brother is still using the one my mom used
to cook with in her kitchen decades ago. Back in the day, some pioneers considered their
skillets one of their most important possessions, one they willingly lugged across the open
prairie on their way to who knows where. Although it is a tough piece of cookware, a
cast-iron skillet does require proper care to perform at its best.
Never wash it with soap or detergent, or try to scrape it clean with metal. Use only hot
water and a strong brush to scour away any deposits. Don’t let the skillet sit in the sink for
a long period of time, or you might develop rust stains on your sink surface that are hard
to remove.
Dry the skillet completely before putting it away to avoid rust. I put mine back on the
stove and turn the burner to medium for about 2 minutes to ensure that any moisture is
wicked away. Once every few uses, I will season it with a light coating of oil that I apply
and wipe off with a paper towel. This keeps the surface clean of any unwanted elements
and ready for its best performance.
Other Tools of the Trade

Before you start cooking, you will need a few kitchen basics to prep your
ingredients. Here’s a list of the tools I think are essential for cooking any
of the recipes in this book (and pretty much any other recipe, too). Don’t
worry, none of these items will break the bank. Take a look online or at
your local department store—you’ll be pleasantly surprised by how
inexpensive they can be.
Basics: Any kitchen should be stocked with a cutting board, wooden
spoon, wire whisk, can opener, and vegetable peeler. You’ll also need oven
mitts and a kitchen towel.
Chef ’s knife: Every cook needs a good knife. I suggest you have an eight-
inch chef ’s knife, which will cut anything this book requires of you. The
knife does not have to be expensive, but don’t scrimp on this one—it’s
worth it.
Grater: I like a box grater because all four sides have a different gauge.
You’ll need this for grating cheese, citrus rinds for zest, and other things.
Measuring cups and spoons: These should be standard-issue. A
measuring cup set for dry ingredients usually comes with four sizes: 1 cup,
½ cup, ⅓ cup, and ¼ cup. Liquid measuring cups come in sizes ranging
from 1 to 8 cups, but you can get by with just a 1-cup size. Measuring
spoons take up where the cups leave off and also come in four sizes: 1
tablespoon, 1 teaspoon, ½ teaspoon, and ¼ teaspoon.
Mixing bowls: I like metal mixing bowls because of their versatility and
ease of cleaning. You’ll need a small one and a large one.
Spatulas: You should have two kinds of spatulas in your arsenal. The first
should be flat plastic with a handle, like the kind you use to flip an egg.
The other should be a rubber or silicone kind, for scraping batter out of
mixing bowls and spreading things.
Strainer: A strainer or colander is needed for washing and cleaning
vegetables, as well as draining pastas and the like.
Tongs: These come in two varieties: ones with metal ends and those with
rubber ends. Get the rubber-ended ones to protect the surface of your pans.
Universal lid: If your nonstick pan or your cast-iron skillet did not come
with a lid, you will need a universal lid, which will fit any size pan.
Your favorite playlist: Hey, you’re rocking the kitchen, so you should
enjoy some tunes to keep you company. Whether you have a killer sound
system, a portable Bluetooth speaker, or just your phone, turn up some
background music!
How to Impress Guests
As you ease into this whole cooking thing, you may impress yourself with the culinary
masterpieces you are turning out. Pat yourself on the back—you are ready for prime time!
If you are inviting over friends, family, or a special someone for a meal you’ve prepared,
here are a few pointers to make sure the experience matches your amazing food.
Set the mood: Choose some upbeat music that plays in the background without
overpowering conversation. I like ’70s disco funk for this, but that’s just me. During
dinner, dial down the music so people can relax—and compliment you on your fantastic
meal, of course.
Set the table: Presentation is half the battle, so make sure your table is set. Include
silverware at each place setting, glasses of water, and salt and black pepper on the table.
Jazz things up and use cloth napkins and place mats if you have them.
Fix some drinks: Consider making a non-alcoholic drink or special cocktail as guests
arrive. Negroni, anyone? When in doubt, bourbon and ginger ale on ice with a sprig of
mint looks fancier than it is. Consider grabbing a nice bottle of wine for dinner.
Prepare an appetizer and dessert: Dinner alone may not be enough to feed the masses.
Consider having an easy appetizer and dessert. Cheese and crackers will do the trick
before dinner. Throw some fresh strawberries or a cluster of grapes on the platter to
spruce it up even more. For dessert, you can buy some ice cream at the store or, better
yet, make something from this book!
Getting Started
Cooking becomes that much easier when you’re not rushing to the store to
buy everything and then rushing home to make it. So, plan ahead. And
whatever you do, don’t go shopping when you are super hungry! You’ll
end up with a bunch of snack foods and random things that won’t serve
you well as you plan rational and healthy meals.
SHOPPING MADE EASY

Pick out some recipes you want to make from this book and write up a
shopping list of all the ingredients you will need. This way, you won’t
wander aimlessly down the aisles of the store trying to figure out what you
need. I hit the store about once a week and stock up on the basic things I
always use, like milk, bread, eggs, fruit, and so on. To that list, I add all
the things I need to make the meals for the coming week. This requires
thinking and planning ahead, but it saves me so much time and stress
during the week when I know everything is already on hand.
Feeling über organized? You can create your shopping list by section,
listing all the like ingredients together to save you time in the store. For
example, all the fruit and vegetables are in one section so write all those
items together on your list. This will also keep you from forgetting
something, or roaming from one side of the store to the other to hunt down
an ingredient.
THE BEST FOODS TO STOCK UP ON

This is the part that messes up some people, because they buy things they
want instead of things they need. Sound familiar? Yeah, me, too.
Thankfully, many items are easy to stock up on and have at the ready
when you want to cook something. Once you’re feeling comfortable
cooking on a regular basis, you can put together a decent meal with items
you already have. Many of the ingredients in the recipes here can be
bought ahead and stored in your pantry, so you don’t have to buy every
single thing when you’re at the store each week. Having a stable of
regularly used items will set you up nicely.
Canned: I’ve got a whole shelf of canned goods stocked up for recipes in
this book. You need things like whole tomatoes, tomato paste, white beans,
red kidney beans, garbanzo beans, pineapple rings, and tuna for some of
my dishes.
Frozen: Contrary to what some believe, frozen vegetables are actually
good for you and retain their nutritional value because most are snap
frozen. I always have corn, spinach, broccoli, and peas in my freezer.
Dried herbs and spices: Every kitchen needs a few spices to flavor meals.
Salt and black pepper are essential, of course. And while you can buy what
you need for individual recipes, it’s always a good idea to stock up on
curry powder, chili powder, cumin, paprika, cinnamon, nutmeg, and red
pepper flakes. For dried herbs, you can’t go wrong with oregano, basil,
rosemary, parsley, coriander, and dill.
Oils, condiments, and sauces: Almost every recipe calls for oil of some
kind as an ingredient, so you should stock olive oil and vegetable oil at all
times. In addition, it’s always handy to have things like Italian salad
dressing, mustard, hot sauce (I like Tabasco), soy sauce, and mayonnaise
to bring some extra flavor to your dishes.
About the Recipes

Among the recipes in this book, you’ll find some special features to help
you out in the kitchen. Each comes with a tip, including ideas for
swapping out ingredients, interesting serving suggestions, kitchen hacks,
and what to do with leftovers.
Some recipes also include a label, to help you navigate the book:
• Crowd Pleaser. These are dishes that will impress when cooking for
guests.
• 5 Main Ingredients. These recipes use 5 main ingredients or fewer—
excluding the very basics: salt, black pepper, butter, or oil.
• Leftover Friendly. These recipes will keep well at room temperature
or in the fridge or freezer.
• Under 30 Minutes. Recipes that can be prepped and cooked in 30
minutes or less.
• Under 15 Minutes. Recipes that can be prepped and cooked in 15
minutes or less.
One last suggestion: Before you begin cooking a recipe, read it all the
way through to the end so you understand the steps. Get out all the
ingredients called for in the recipe, and set them on your work area within
easy reach. Grab the tools you will need to prep the materials for cooking,
just like you’d do if you were tackling a home repair job. The kitchen is
your new workbench, so step right on up. You are ready to tuck into one of
the tasty one-pan recipes in this book.
CHAPTER TWO
Breakfasts of Champions
Ham and Eggs Bake
Tomato Shakshuka with Poached Eggs
Huevos Rancheros
Vegetable Frittata
Baked French Toast
Strawberry Crepes
Smoothies to Go
PREP TIME: 5 minutes COOK TIME: 25 minutes SERVES 4
Whenever my family goes to diners for breakfast on our road trips, I

always order the hash brown skillet. It doesn’t matter to me what’s in it as
long as there are crispy potatoes involved. The beauty of this dish is that
you can include pretty much anything you’d like—chopped vegetables,
shredded cheese, sausage, or shredded chicken.
3 slices bacon, cut into 1-inch pieces
2 tablespoons vegetable oil, divided
4 cups frozen shredded hash browns
¼ cup finely chopped yellow onion
4 eggs
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
½ cup shredded Monterey Jack or cheddar cheese
1. Line a plate with paper towels.

2. In cast-iron skillet over medium-low heat, cook the bacon, stirring
occasionally, until crispy, about 7 minutes. Transfer the bacon to the
paper towel–lined plate and set aside. Reserve the bacon drippings in the
skillet.
3. Add 1 tablespoon of vegetable oil to the skillet with the bacon
drippings. Raise the heat to medium-high, add the frozen hash browns,
and use a spatula to spread them evenly, covering the bottom of the
skillet completely. Sprinkle the onions over the hash browns. Cover and
cook until the bottom is golden brown and crisp, about 8 minutes.
4. Using a spatula, flip the potatoes over in batches, so the browned side is
up. Cover and cook until the bottom is browned, about 5 more minutes.
5. Make 4 wells in the potatoes with the spatula. Crack an egg into each
well, being careful not to break the yolk. Season with salt and pepper.
6. Sprinkle the cheese over the potatoes, leaving the eggs uncovered.
Cover the pan and cook until the cheese is melted and the egg whites are
cooked through but the yolks are still runny, about 5 minutes.
Serving suggestion: Throw some salsa and a dollop of sour cream on top
of each serving for added flavor.
Kitchen hack: Ever wondered how to crack an egg without leaving broken
pieces of eggshell in your bowl? Try this: Hold the egg firmly at both
ends, give it a firm tap on the counter, and hold it over the bowl while
gently pulling the eggshell apart. If some shell does get into the bowl, use
another piece of eggshell to get it out.
Per serving: Calories: 270; Protein: 13g; Fat: 18g; Total carbs: 15g; Net carbs: 13g; Fiber: 2g
PREP TIME: 20 minutes COOK TIME: 20 minutes, plus 10 minutes to sit SERVES 4
5 MAIN INGREDIENTS, CROWD PLEASER
Sometimes we need a little comfort food, and this recipe delivers. When I
take a bite, it makes me feel like a little kid back in my grandma’s
kitchen, trying to warm up on a chilly morning. I took her recipe and
added some shortcuts to make it easier and faster to prepare, but all the
flavor of those childhood memories is still there to enjoy.
1 pound pork sausage patties
4 tablespoons butter
⅓ cup flour
3½ cups milk
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
1 (16-ounce) container refrigerated biscuit dough
1. Preheat the oven to 350°F. Line a plate with paper towels.

2. In a cast-iron skillet over medium-high heat, cook the sausage, breaking
it up with a wooden spoon or spatula while it cooks, until browned,
about 8 minutes. Transfer the sausage to the paper towel-lined plate and
set aside. Wipe the skillet clean with a paper towel.
3. In the skillet over low heat, melt the butter. Add the flour, whisk it into
the butter until smooth and creamy, and cook for 1 minute more.
4. Raise the heat to medium, gradually add the milk, and whisk constantly
until thickened, about 10 minutes. Add the sausage back to the skillet
along with the salt and pepper and stir to combine. Remove from the
heat.
5. Remove the biscuits from the package and gently arrange them in a
circle, leaving a little room between each one, over the sausage gravy,
filling the middle as well.
6. Bake for 20 to 22 minutes, or until the biscuits are golden brown and the
gravy is bubbling. Let sit for 10 minutes before serving.
Change it up: If sausage patties are not available, you can substitute
chopped sausage links before cooking. This dish also tastes great with a
fried egg on top for an extra stick-to-your-ribs breakfast feast.
Ham and Eggs Bake
LEFTOVER FRIENDLY
This is a no-fuss, no-muss way to enjoy ham and eggs and impress
whomever you are serving—they’ll think you labored in the kitchen for
hours. Refrigerate any leftovers in an airtight container in the refrigerator
for up to five days or freeze for up to one month. Defrost and reheat in a
microwave on high for two minutes, and you’ll have a great meal all over
again. Serve with fruit to make a complete meal.
8 eggs
1 cup milk
1½ teaspoons Dijon mustard
½ teaspoon garlic powder
¼ teaspoon salt
1 tablespoon butter
3 cups cubed bread including the crust, preferably sourdough or French
1 cup diced ham
1 cup shredded cheddar cheese
1. Preheat the oven to 350°F.

2. In a large bowl, beat the eggs and milk with a whisk until smooth. Add
the mustard, garlic powder, salt, and pepper and whisk to combine.
3. In a cast-iron skillet over medium heat, melt the butter, swirling the pan
to coat the bottom and sides. Remove from the heat.
4. Spread out the bread in the skillet. Sprinkle the ham and cheese over the
bread and pour the egg mixture evenly over the top.
5. Bake for 45 minutes, or until completely set and golden brown.
6. Cut into wedge-shaped pieces and serve.
Change it up: Use chopped breakfast sausage or chicken instead of ham for
a different flavor. If cheddar cheese is not available, substitute Monterey
Jack or mozzarella.
Tomato Shakshuka with Poached
Eggs
I used to call this dish “breakfast stew” before learning that its official
name is shakshuka. The original recipe hails from the Middle East and is
now a staple on American breakfast tables from coast to coast. Honestly,
it contains such interesting flavors that I’ve made it as a breakfast-for-
dinner meal as well.
1 tablespoon vegetable oil
¼ cup finely chopped red onion
¼ cup finely chopped yellow bell pepper
1 garlic clove, minced
½ teaspoon ground cumin
¼ teaspoon paprika
⅛ teaspoon salt
1 (15-ounce) can crushed tomatoes
2 tablespoons tomato paste
2 tablespoons chopped fresh cilantro, divided (optional)
4 eggs
¼ cup crumbled feta cheese
1. In a cast-iron skillet over medium heat, warm the vegetable oil for 1
minute. Add the onion and bell pepper and cook, stirring often, for 5
minutes.
2. Add the garlic, cumin, paprika, salt, and pepper and cook for 1 minute.
3. Add the crushed tomatoes, tomato paste, and 1 tablespoon of cilantro (if
using) and cook, stirring often, until bubbling.
4. Using a large spoon or spatula, make 4 wells in the mixture. Crack 1 egg
into each well. Sprinkle the feta cheese evenly over the top of the
mixture.
5. Cover and cook until the eggs whites are cooked through and the yolks
are cooked to your liking, 5 to 8 minutes.
6. Sprinkle the remaining 1 tablespoon of cilantro (if using) over the top,
ladle into bowls, and serve.
Serving suggestion: This dish is excellent served with pita bread, either on
the side or underneath. You can also swap out the feta for crumbled goat
cheese or shredded Monterey Jack.
Huevos Rancheros
A favorite breakfast to order in Mexico, now hugely popular in the United

States, and—even better—a well-known hangover cure, huevos rancheros
is a hearty dish full of flavor. The best thing about it is that you can add
all sorts of toppings to make it your own.
2 corn tortillas
¼ cup chopped yellow onion
¼ cup chopped red or yellow bell pepper
1 cup canned black beans, drained and rinsed
1 cup canned red enchilada sauce
¼ cup chicken broth
⅛ teaspoon salt
2 eggs
¼ cup shredded cheddar or Monterey Jack cheese
½ teaspoon chopped fresh cilantro, optional
1. Line a plate with paper towels.

2. In a nonstick pan over medium heat, warm 2 tablespoons of vegetable
oil for 2 minutes. Put a tortilla in the pan and cook for 1 minute. Using
tongs, turn the tortilla over and cook for another 30 seconds. Move to
the paper towel–lined plate. Repeat with the remaining tortilla and set
aside.
3. Pour the remaining 1 tablespoon of vegetable oil into the pan. Add the
onion and bell pepper. Cook, stirring often, until the vegetables are
softened, 3 to 4 minutes.
4. Add the beans, enchilada sauce, chicken broth, salt, and pepper. Stir to
combine and simmer until the sauce is thickened, 4 to 5 minutes.
5. Using a large spoon or spatula, make 2 wells in the mixture. Crack 1 egg
into each well. Cover and cook until the egg whites are cooked and the
yolks are cooked to your liking, 5 to 8 minutes.
6. Sprinkle with cheese and cover the pan again, cooking until cheese has
melted, about 1 minute.
7. Place 1 tortilla on each of 2 plates. Top each with 1 egg and half of the
sauce.
8. Sprinkle with chopped cilantro (if using) and serve.
Serving suggestion: This dish is incredibly versatile and fun because you
can add toppings as desired. Try adding a scoop of salsa on top of the eggs
or a dollop of sour cream—or both! I also add slices of avocado or a large
spoonful of Easiest Guacamole Ever over the top and that tastes great, too.
PREP TIME: 15 minutes , plus overnight rest time COOK TIME: 1 hour, plus 10 minutes to
cool SERVES 6
LEFTOVER FRIENDLY
Are mornings such a rush that you find yourself ordering breakfast via a
fast-food drive-through? Then this dish is for you, because you can make
it the night before, store it in the refrigerator, and pop it in the oven in the
morning. Better still, you can refrigerate leftovers in an airtight container
for up to five days for easy meals throughout the week. This is even better
if you use stale bread.
1 pound Italian sausage, cut into small pieces
⅓ cup drained and chopped oil-packed sun-dried tomatoes
8 tablespoons (1 stick) butter, at room temperature, divided
1 cup sliced mushrooms
1 cup chopped yellow onion
¼ teaspoon salt
10 slices bread, crusts removed
2 cups shredded Monterey Jack cheese
⅓ cup sliced black olives
6 eggs
1½ cups milk
1 tablespoon minced fresh parsley, optional
1. In a cast-iron skillet over medium heat, cook the sausage, breaking it up

with a wooden spoon or spatula while it cooks. Add the sun-dried
tomatoes and cook, stirring often, until the sausage is cooked through
and no longer pink. Transfer the sausage mixture to a paper towel–lined
plate. Wipe the skillet clean with a paper towel.
2. Melt 4 tablespoons of butter in the skillet over medium heat. Add the
mushrooms, onion, salt, and pepper and cook, stirring often, until soft,
about 4 minutes. Remove from the heat.
3. Spread the remaining 4 tablespoons of butter evenly on the bread, on
one side of each slice. Place half of the bread slices butter-side down in
the skillet, covering the bottom completely.
4. Spread half of the mushroom and onion mixture evenly over the bread.
Add half the sausage mixture and half the cheese, spreading them out
evenly. Sprinkle with half of the black olives.
5. Add the remaining bread slices, and repeat the layering with the
remaining mushroom mixture, sausage mixture, cheese, and olives.
6. In a large bowl, beat the eggs and milk with a whisk until smooth. Pour
the mixture into the skillet, covering the layers evenly. Cover with
aluminum foil and refrigerate overnight.
7. In the morning, remove the skillet from the refrigerator 30 minutes
before baking. Preheat the oven to 350°F.
8. Place the skillet in the oven and bake, covered, for 45 minutes. Remove
the foil and bake another 15 minutes, or until a knife inserted in the
center comes out clean.
9. Let sit for 10 minutes. Sprinkle with parsley (if using) and serve.
Change it up: This dish can become vegetarian easily by omitting the
sausage and replacing it with cooked vegetables, such as zucchini or
eggplant.
Vegetable Frittata
LEFTOVER FRIENDLY
Back in my mom’s Italian kitchen, this was a regular dish on the menu
when budgets were tight. She used whatever vegetable she had on hand,
and somehow it always seemed like she planned it that way. Easy and
delicious, this will quickly become a new favorite. Leftovers are great for
breakfast, lunch, or dinner. Refrigerate any extra in an airtight container
for up to five days.
2 tablespoons olive oil, divided
1 small yellow onion, finely chopped
6 eggs
¼ cup bread crumbs
¼ teaspoon salt
¼ teaspoon dried oregano
3 cups grated zucchini
½ cup grated Parmesan cheese
2 teaspoons minced fresh parsley, optional

2. In a cast-iron skillet over medium-high heat, warm 1 tablespoon of
olive oil. Add the onion and garlic and cook until soft, about 3 minutes.
Set aside.
3. In a medium bowl, beat the eggs with a whisk until smooth. Add the
bread crumbs, salt, pepper, and oregano and stir to combine. Add the
zucchini, cheese, parsley (if using), and onion mixture.
4. Wipe out the skillet and add the remaining 1 tablespoon of olive oil.
Swirl the pan to coat the bottom and sides. Pour the egg mixture into the
skillet and bake for 30 minutes, or until the egg is set and the top is
golden brown.
5. Let sit for 5 minutes. Cut into wedges and serve.
Change it up: Instead of zucchini, try chopped broccoli, asparagus,

cauliflower, spinach, or just about any other vegetable that appeals to you.
Baked French Toast
PREP TIME: 10 minutes , plus 20 minutes to sit COOK TIME: 25 minutes SERVES 4
CROWD PLEASER
French toast was one of my favorite breakfasts while I was growing up,
and when I tried to make it myself the traditional way it seemed more
difficult than necessary. This recipe piles everything together in one
skillet for a bake-and-serve breakfast feast that comes together quickly.
¾ cup chopped pecans
¼ cup packed brown sugar
10 slices white bread, cut in half diagonally
4 eggs
⅔ cup milk
½ cup heavy whipping cream
1 teaspoon vanilla
Maple syrup, for serving

2. In a cast-iron skillet over medium-low heat, combine the pecans, brown
sugar, and butter and cook just until bubbling and the sugar is dissolved.
Transfer the mixture to a small bowl.
3. In the same skillet, place the bread slices, covering the bottom of the
pan and overlapping as needed to fit.
milk, heavy whipping cream, and vanilla and whisk until smooth.
5. Carefully pour the egg and milk mixture into the pan, coating the bread
evenly. If all the bread is not fully coated, use a spatula to press the
bread down to soak up the liquid. Let sit for 20 minutes.
6. Just before baking, top with the pecan mixture, making sure to spread it
out evenly.
7. Bake for 25 minutes, or until golden brown. Serve with maple syrup.
Cinnamon Pull-Apart Rolls with
Cream Cheese Icing
LEFTOVER FRIENDLY
My mom used to make these for us when we were kids. The smell of these
babies baking in the oven would waft upstairs, and I’d wake up at a full
run to get to the breakfast table as fast as possible. What she did not
include was the icing, which I have added to her recipe because, duh—
everyone knows icing is the best part!
For the rolls
1 tablespoon melted butter, plus ⅓ cup
½ cup packed brown sugar
3 teaspoons ground cinnamon
2 (16-ounce) containers refrigerated biscuit dough
For the icing
4 ounces cream cheese, at room temperature
4 tablespoons butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
¼ cup milk
To make the rolls

1. Preheat the oven to 400°F. Grease the bottom and sides of a cast- iron
skillet with 1 tablespoon of butter.
2. In a small bowl, combine the brown sugar and cinnamon and set aside.
3. Separate the dough into individual biscuits and cut each into quarters.
Roll each quarter into a ball.
4. Dip each ball into the remaining ⅓ cup of melted butter and then roll in
the cinnamon sugar mixture until lightly coated. Put the balls into the
skillet and bake for 20 minutes, or until the rolls are golden. Let cool for
2 minutes. Transfer the pull-apart rolls to a serving platter. Set aside.
To make the icing

5. While the rolls are baking, in a medium bowl, beat the cream cheese
and butter with a wooden spoon until fully blended. Add the powdered
sugar and vanilla, and beat with a whisk until smooth. Add the milk, a
little at a time, whisking until the frosting is thick and gooey, but
pourable.
6. Pour half the icing over the cinnamon pull-apart rolls, using a spatula to
spread it over all the rolls. The frosting will partially melt and sink into
the crevices. Let sit for 5 minutes and spread the rest of the frosting
over the top.
Serving suggestion: Like nuts? Sprinkle chopped walnuts or pecans over
the rolls before popping them in the oven for added crunch.
LEFTOVER FRIENDLY, UNDER 30 MINUTES
Every guy needs a few good pancake recipes up his sleeve, and the
combination of creamy ricotta and tangy lemon in this recipe is a
knockout. It is inspired by a version I first tasted at my local diner, but
I’ve modified it so that it’s easier for newbies in the kitchen to make. Use
your favorite packaged pancake mix.
1½ cups pancake mix
3 tablespoons sugar
2 eggs
1 cup milk
½ cup ricotta cheese
2 tablespoons freshly squeezed lemon juice
1 tablespoon grated lemon zest
3 tablespoons butter, divided, plus more if needed
Your choice of syrup, for serving
Fresh berries (optional), for serving
1. In a large bowl, combine the pancake mix and sugar with a whisk. Set
aside.
milk, ricotta cheese, vanilla, lemon juice, and lemon zest and whisk
until fully combined.
3. Make a well in the middle of the pancake mixture and pour in the egg
and milk mixture. Using a rubber spatula, gently mix the ingredients
together until just combined. (Overmixing will make the pancakes
tough.)
4. In a nonstick pan over medium heat, melt 1 tablespoon of butter.
5. Pour ¼ cup of the batter in the pan for each individual pancake. You
should be able to fit 2 or 3 pancakes in the pan at the same time,
depending on the size of your pan.
6. Cook until little bubbles form on the top of the pancakes, about 2
minutes. Using a spatula, flip each pancake over and cook until golden
brown and cooked completely through, about 1 minute more. Transfer
the pancakes to a plate.
7. Repeat with the remaining batter, melting 1 tablespoon of butter in the
pan before cooking each batch.
8. Serve with the syrup of your choice along with fresh strawberries,
raspberries, or blueberries (if using).
Leftover tip: If you’re eating solo, you can scale down the ratio of
ingredients or freeze the leftover pancakes wrapped in foil and reheat them
in a nonstick pan.
PREP TIME: 10 minutes COOK TIME: 20 minutes S ERVES 4
CROWD PLEASER, UNDER 30 MINUTES
I don’t know why it took me so long to think of this, but these pancakes
made from batter-covered pineapple rings are like a delicious taste of
tropical paradise. Next time you’re on breakfast duty, impress family or
guests with this fun twist on a familiar favorite.
1 cup pancake mix
1 cup milk
2 tablespoons vegetable oil
2 eggs
1 (20-ounce) can pineapple slices
Your choice of syrup, for serving
1. In a nonstick pan over medium heat, melt 1 tablespoon of butter,

making sure to spread it over the pan. Turn off the heat until you’re
ready to cook.
2. In a medium bowl, beat the pancake mix, milk, oil, vanilla, and eggs
with a whisk until smooth.
3. Place the nonstick pan over medium heat. Using tongs, dip a pineapple
slice into the batter, coating it completely. Put the coated slice into the
pan. Try cooking two or three pancakes at once, depending on the size of
your pan. Cook until the bottom is golden brown and the top has formed
tiny bubbles, about 3 minutes. Using a spatula, flip the pancake over and
cook until cooked through, about 2 minutes more. Transfer the pancakes
to a plate.
4. Repeat with the remaining batter and pineapple slices, melting 1
tablespoon of butter in the pan before cooking each batch.
5. Serve immediately with the syrup of your choice.
All the same delicious ingredients in carrot cake are included here so
you’re practically guaranteed to love these. And they’re pancakes, so you
have an excuse to eat them for breakfast. That sounds like a pretty good
idea to me!
For the pancakes
1½ cups pancake mix
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 egg
⅓ cup milk
½ cup grated carrots
¼ cup walnut pieces
For the topping
½ cup whipped cream cheese
2 tablespoons milk
Maple syrup, for drizzling
Walnut pieces, for topping (optional)
To make the pancakes

1. In a large bowl, combine the pancake mix, cinnamon, and nutmeg. Set
aside.
2. In a small bowl, beat the egg and milk with a whisk until smooth. Add
the mixture to the pancake mix and gently stir until just combined. Add
the carrots and walnuts and stir gently until combined. Set aside.
3. In a nonstick pan over medium heat, melt 1 tablespoon of butter.
4. Pour ¼ cup of the batter in the pan for each individual pancake. You
should be able to fit 2 or 3 pancakes in the pan at the same time,
depending on the size of your pan.
5. Cook until little bubbles form on the top of the pancakes, about 2
minutes. Using a spatula, flip each pancake over and cook until golden
brown and cooked completely through, about 1 minute. Transfer the
pancakes to a plate.
6. Repeat with the remaining batter, melting 1 tablespoon of butter in the
pan before cooking each batch.
To make the topping

7. In a small bowl, whisk the cream cheese and milk until smooth.
8. Place a spoonful on top of each pancake, and drizzle with maple syrup.
Top with walnut pieces (if using) and serve.
Leftover tip: Cooking for one? Make these on a Sunday and wrap any
leftover pancakes in foil and freeze them. Reheat the pancakes in a
nonstick pan for a super-quick breakfast treat before heading off to school
or work during the week. You can also store the topping in an airtight
container and refrigerate for up to five days. Just give it a little stir before
using it.
UNDER 15 MINUTES
This has been a favorite of my kids since they were very little because
they can eat them with their hands. They’re one of my favorites, too, since
they can be made in a jiffy and taste like heaven. Stale bread works best
because it won’t get soggy, so take out the bread slices the night before
and lay them individually on the kitchen counter to dry out a bit.
2 thick slices white bread
1 egg
¼ cup milk
Pinch salt
2 tablespoons sugar
Your choice of syrup, for dipping
1. Cut the crusts off each bread slice, and cut each slice into three long
pieces.
2. In a medium bowl, beat the egg, milk, and salt with a whisk until
smooth.
3. On a large plate, combine the sugar and cinnamon with a fork.
4. In a nonstick pan over medium heat, melt the butter.
5. Put three sticks of bread in the bowl with the egg mixture and turn
quickly to coat all sides (don’t let them get soggy). Transfer the sticks
to the pan and cook until golden, about 1 minute. Using a spatula, flip
the sticks and cook until golden, about 1 more minute.
6. Transfer the sticks to the plate with cinnamon and sugar and coat them
on all sides. Do this while they are hot, so the mixture sticks. Arrange
on a serving dish.
7. Serve with syrup on the side for dipping.
Strawberry Crepes
PREP TIME: 15 minutes , plus 30 minutes to chill COOK TIME: 10 minutes SERVES 4
LEFTOVER FRIENDLY
Crepes seem like they would be difficult to make but these are totally not.
Since I started making this easy strawberry version, people beg me to
make them all the time. If you want to save some to eat later, leave any
extras unfilled and let them cool before stacking them on a sheet of
plastic wrap and refrigerating for up to three days. Refrigerate any extra
filling in an airtight container. Bon appétit!
For the crepes
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
1½ cups milk, at room temperature
4 eggs, at room temperature
For the filling
1½ cups thinly sliced fresh strawberries
¼ cup strawberry jam
⅓ cup sour cream
To make the crepes

1. In a nonstick pan over medium-low heat, melt 3 tablespoons of butter.
2. In a blender, combine the flour, sugar, salt, milk, eggs, and the melted
butter and blend until smooth. Alternatively, you can beat the
ingredients in a bowl with a whisk until completely smooth, about 3
minutes.
3. Refrigerate the batter for 30 minutes.
4. In a nonstick pan over medium heat, melt ½ tablespoon of butter.
5. Pour ⅓ cup of the crepe batter into the pan and spread it evenly over the
surface by swirling the pan so the batter creates a full circle.
6. Cook until the edges begin to brown and crisp, about 1 minute. Lift the
edge of the crepe with a spatula, and use your fingers and the spatula to
gently flip the crepe over in the pan. Cook until slightly golden in color
and fully cooked through, about 45 seconds. Quickly transfer the crepe
to a plate.
7. Repeat with the remaining batter, melting ½ tablespoon of butter in the
pan before cooking each crepe.
To make the filling

8. While the crepe batter is chilling, in a medium bowl, combine the
strawberries and strawberry jam until completely combined.
9. In a small bowl, stir the sour cream until creamy.
To assemble
10. For each crepe, spread a finger-sized amount of sour cream in the
middle of the crepe. Add a large spoonful of the strawberry mixture
along the same line as the sour cream.
11. Roll the crepe up and serve.
Serving suggestion: Crepes can be filled with pretty much anything you
have on hand. We like Nutella and sliced bananas, or melted chocolate
chips and chopped nuts. Another French classic is simply lemon juice and
sugar. This is your opportunity to experiment!
PREP TIME: 5 minutes SERVES 2
UNDER 15 MINUTES, 5 MAIN INGREDIENTS
The beauty of this dish is in its presentation. The layers of fruit, granola,
and yogurt in a tall, clear glass look way fancier than the easy recipe
suggests. Plus, this one could not be quicker to make—literally five
minutes and you’re done. I prefer making it with vanilla-almond granola,
but use whichever type you like.
1 cup vanilla Greek yogurt
1 cup granola
½ cup sliced bananas
½ cup sliced strawberries
In a clear glass or mug, put 2 large spoonfuls of yogurt. Add 2 large
spoonfuls of granola. Layer a few slices of banana on top of the granola,
then a few slices of strawberry. Repeat the layers with the remaining
ingredients.
Change it up: This recipe is versatile and can accommodate any number of
variations. Instead of vanilla yogurt, try strawberry or blueberry. No
strawberries? Use any kind of berry, or sliced peaches or mangos.
Smoothies to Go
UNDER 5 INGREDIENTS, UNDER 15 MINUTES
Okay, I’m bending the rules for the following recipes, as you’d be hard-
pressed making them in a pan, but I couldn’t finish this chapter without
offering some smoothie options. All you need is a blender and your
favorite ingredients for healthy, filling, and speedy breakfasts before you
head to work or hit the gym. Feel free to experiment with your own flavor
combos and use up what you have on hand.
Strawberry-Banana Smoothie
Combine the banana, strawberries, yogurt, milk, honey, and ice in a
blender and blend until smooth. Pour into 2 glasses and serve.
For the smoothie:
1 banana
1 cup strawberries
½ cup vanilla Greek yogurt
½ cup milk (I use almond milk for extra flavor)
2 teaspoons honey
1 cup ice
Hawaiian Smoothie
Combine the mango, pineapple, coconut milk, yogurt, coconut (if using),
and ice in a blender and blend until smooth. Pour into 2 glasses and serve.
For the smoothie:
1 cup chopped fresh or frozen mango
1 cup chopped fresh or frozen pineapple
1 cup coconut milk
1 tablespoon shredded coconut (optional)
1 cup ice
Change it up: Substituting ingredients is the beauty of smoothies. No
milk? Use orange juice in the fruit smoothies. No mango? Try banana.
Any kind of berry will work instead of strawberries. Frozen fruit works
just as well as fresh fruit. Have fun with this one!
Iced-Coffee Workout Smoothie

Combine the coffee, milk, yogurt, brown sugar, cinnamon, almond extract
(if using), protein powder (if using), and ice in a blender and blend until
smooth. Pour into 2 glasses and serve.
For the smoothie:
½ cup cold brewed coffee
½ cup milk
3 tablespoons brown sugar
¼ teaspoon ground cinnamon
⅛ teaspoon almond extract (optional)
1 scoop protein powder (optional)
1½ cups ice
Super Nachos
CHAPTER THREE
Sides and Snacks

Greek Pasta Salad
Ambrosia Salad
Lemony Caesar Salad
Potato Casserole with French Fried Onions
French Onion Soup
Super Nachos
Greek Pasta Salad
Sometimes it’s nice to have a cool summer salad when the temperature
rises, and this Greek-style salad does the trick. So good you’ll think
you’re in Santorini, this crowd pleaser can be transported easily to a
backyard barbecue or serve as a cool lunch on the go.
4 cups water
1 teaspoon salt
8 ounces corkscrew (rotini) pasta
2 cups fresh baby spinach
1 tablespoon chopped fresh mint (optional)
2 tomatoes, chopped
1 tablespoon chopped green onions
½ bell pepper, chopped (any color)
4 teaspoons dried oregano
2 tablespoons Italian salad dressing
1 teaspoon lemon juice
1 cup crumbled feta cheese
1. In a large nonstick pan over high heat, bring the water and salt to a boil.
Add the corkscrew pasta and stir to keep the pasta from sticking
together. Cook, stirring often, until tender, about 8 minutes. Drain the
pasta in a colander placed over the sink. Set the pasta aside to cool
completely.
2. In a large bowl, toss together the spinach, mint (if using), tomatoes,
onions, and bell pepper.
3. Add the cooled pasta, oregano, salad dressing, and lemon juice and toss
until well combined. Add the feta cheese and toss lightly until
combined. Serve immediately.
Serving suggestion: To make this dish a main course, add some protein by
throwing in 1 cup cooked shrimp or chopped cooked chicken.
Ambrosia Salad
PREP TIME: 10 minutes, plus 1 hour to chill SERVES 4
When I was a kid, my mom would make this ambrosia salad as a side dish
for special occasions like holidays. My kids love it so much and it’s so
ridiculously easy that I make it all the time—holiday or not.
1 (20-ounce) can pineapple chunks, drained
½ cup mini marshmallows
2 tablespoons shredded sweetened coconut
¼ cup whipped cream
¼ cup sour cream
1 (11-ounce) can mandarin orange segments in syrup, drained
1. In a large bowl, combine the pineapple, marshmallows, coconut,

whipped cream, and sour cream until blended and the fruit is evenly
coated.
2. Add the mandarin oranges and mix gently to keep the oranges from
breaking apart.
3. Refrigerate for at least 1 hour before serving. The salad can be prepared
up to a day in advance.
Change it up: Omit the pineapple and mandarin oranges and use 1 (30-
ounce) can of fruit cocktail, drained.
UNDER 30 MINUTES
This salad is an entire meal, and perfect for warm weather when cooking
seems like a bother. Cool and crisp, chopped salad is one of those recipes
that can be modified a million different ways. Use it as a starting point
and add or omit ingredients to suit your own tastes. The idea behind it is
that all the pieces are small, so you can fit multiple flavors in each bite.
For the dressing
1½ tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
¼ teaspoon salt
3 tablespoons olive oil
For the salad
3 cups chopped romaine lettuce
½ cup cubed fresh mozzarella cheese
½ cup canned garbanzo beans, drained
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
¼ cup pitted and halved Kalamata olives
6 thick slices salami, cut into strips
¼ cup thinly sliced pepperoncini peppers (optional)
4 fresh basil leaves, chopped (optional)
Crusty sourdough bread, for serving
1. To make the dressing: In a medium bowl, whisk together the vinegar,
garlic, Dijon mustard, oregano, salt, and pepper. Gradually add the olive
oil, whisking constantly until fully combined.
2. To make the salad: In a large bowl, combine the romaine, mozzarella,
garbanzo beans, celery, bell pepper, onion, olives, salami, pepperoncini,
and basil. Slowly add the desired amount of dressing and toss well until
evenly coated.
3. Serve with the sourdough bread on the side.
Serving suggestion: Try using chopped chicken or shrimp instead of

salami if you prefer. (It’s actually delicious with no protein added, too.) It
can also be served as a hearty salad course to be followed by a pasta dish.
Lemony Caesar Salad
UNDER 30 MINUTES
I’ve been making this tart version of Caesar salad for years, and think it’s
a lighter and easier-to-make version of the classic. Serve as a salad course
before the entrée or as a light meal for lunch or dinner.
For the dressing
1 tablespoon lemon juice
¼ tablespoon Worcestershire sauce
¼ tablespoon hot sauce, such as Tabasco
½ tablespoon Dijon mustard
Salt
Freshly ground black pepper
1 egg
For the salad
3 cups coarsely chopped romaine lettuce
½ cup croutons
2 tablespoons finely grated Parmesan cheese
To make the dressing

1. In a medium bowl, whisk together the lemon juice, Worcestershire
sauce, hot sauce, Dijon mustard, and garlic. Slowly add the olive oil,
whisking constantly until combined. Season with salt and pepper to
taste.
2. Separate the egg yolk from the white by cracking the egg into one hand.
While holding the yolk gently, spread your fingers slightly. The white
will slip away and leave you with the solid yolk. Add the yolk to the
dressing and whisk until completely combined.
To make the salad

3. In a large bowl, toss together the lettuce, croutons, and cheese. Slowly
pour half of the dressing over the lettuce and toss until combined. If the
lettuce is not fully coated, add more dressing a little bit at a time to your
liking.
Change it up: If the raw egg is not your thing, omit the egg yolk and add 1
tablespoon mayonnaise to the dressing.
PREP TIME: 15 minutes, plus 1 hour to chill SERVES 4
I live with my family in Southern California and we can’t help learning

from our Mexican neighbors how to make delicious homestyle dishes
inspired by Mexico. Ceviche is a traditional seafood dish in which fish or
shellfish is “cooked” in lime juice. It’s light and refreshing and a great
dish to serve on a hot day. I like to use shrimp because it’s easy to find and
quick to work with.
1 pound shrimp
1 tablespoon minced jalapeño
½ cup chopped tomato
½ cup peeled chopped cucumber
1 avocado, peeled, pitted, and chopped
2 tablespoons chopped fresh cilantro (optional)
½ cup lime juice
¼ cup orange juice
Salt
Tortilla chips, for dipping
1. In a large bowl, toss together the shrimp, onion, jalapeño, tomato,

cucumber, avocado, and cilantro (if using).
2. Add the lime juice and orange juice, stir to combine, and season with
salt and pepper to taste.
3. Refrigerate for at least 1 hour before serving with tortilla chips.
Change it up: Omit the tomato and use chopped fresh mango for a sweeter
profile. Use cantaloupe or watermelon instead of cucumber.
LEFTOVER FRIENDLY
Another of my mom’s famous dishes, this always steals the show. It

counts as a vegetable because of the zucchini, yet the overall flavors taste
more decadent than just a squash recipe. Leftovers can last for up to three
days in an airtight container placed in the refrigerator. (It’s really good
cold as well!)
4 cups water
¾ teaspoon salt, divided
2 cups cubed zucchini
2 eggs
¼ cup milk
1 tablespoon baking powder
2 tablespoons flour
1 cup cubed Monterey Jack or cheddar cheese
¼ cup chopped fresh parsley (optional)
1 (4-ounce) can chopped mild green chiles
3 tablespoons butter, divided
½ cup bread crumbs

2. In a cast-iron skillet over medium-high heat, bring water and ¼
teaspoon of salt to a boil. Add the zucchini and cook until tender, about
3 minutes. Drain and set aside to cool.
3. In a large bowl, beat the eggs, milk, baking powder, flour, and the
remaining ½ teaspoon of salt with a whisk until smooth. Add the
zucchini, cheese, parsley (if using), and chiles and mix gently until
combined.
4. Grease the bottom and sides of the cast-iron skillet with 1 tablespoon of
butter. Sprinkle half the bread crumbs onto the bottom and sides of the
skillet.
5. Transfer the squash mixture to the skillet and sprinkle the top with the
remaining bread crumbs. Cut the remaining 2 tablespoons of butter into
thin slices and dot on top of the bread crumbs.
6. Bake for 30 minutes. Let cool for 5 minutes before serving.
5 MAIN INGREDIENTS, LEFTOVER FRIENDLY
Brussels sprouts have come into their own recently, showing up on all
kinds of restaurant menus. Although I never liked them as a kid, this
modern version changed my mind and now has me salivating for more.
Plus bacon—I mean, come on! Save any leftovers in an airtight container
and refrigerate for up to five days.
1 pound Brussels sprouts
1 teaspoon sugar
Salt

2. Remove the outer leaves of the Brussels sprouts and trim off the ends.
Cut them in half lengthwise and set aside.
3. In a cast-iron skillet over medium heat, cook the bacon until browned
but not crispy. Transfer the bacon to a small bowl and set aside. Reserve
3 tablespoons of bacon grease in the skillet. Add the garlic to the skillet
and cook for 1 minute.
4. Place the Brussels sprouts cut-side down in the skillet and cook for 8
minutes. Remove the skillet from the heat, sprinkle with sugar, season
with salt and pepper, and toss to coat.
5. Put the skillet in the oven and bake for 5 minutes. Using a spatula, flip
the Brussels sprouts and bake for 5 more minutes.
6. Add the reserved bacon, stir to warm through, and serve immediately.
Serving suggestion: These taste great sprinkled with 2 tablespoons grated
Parmesan cheese.
Potato Casserole with French Fried
Onions
LEFTOVER FRIENDLY
Perfect to accompany meals featuring meats or chicken, this potato

casserole tastes like heaven. I like to explain the flavor as “like a twice-
baked potato without all the hassle.” It bakes to a firm finish, so it can be
cut into squares or scooped out with a spoon.
1 tablespoon butter
2 cups mashed russet potatoes
1 (8-ounce package) cream cheese, at room temperature
½ cup minced yellow onion
2 eggs
2 tablespoons flour
¼ teaspoon salt
⅓ cup crispy fried onions
1. Preheat the oven to 300°F. Grease a cast-iron skillet with butter.

2. In a large bowl, using an electric mixer or a whisk, combine the
potatoes, cream cheese, onion, eggs, flour, salt, and pepper until light
and fluffy, about 3 minutes with a mixer or 5 minutes with a whisk.
3. Spread the potato mixture evenly in the skillet
4. Sprinkle the top with the crispy onions, place the skillet in the oven, and
bake for 35 minutes.
5. Let sit for 5 minutes before serving.
Leftover tip: Refrigerate leftovers in an airtight container for up to four

days. Reheat for three minutes in the microwave on high and you’ll be
good to go.
PREP TIME: 20 minutes COOK TIME: 1 hour 10 minutes, plus 10 minutes to sit SERVES 4
There is nothing like the melted cheese and crispy potato edges of this
recipe to pair with No-Fault Steak with Butter . Serving these classic
potatoes will make you look like a kitchen pro with minimal work. For a
creamier version, try half-and-half instead of milk. To prepare the leeks,
simply cut off the root and dark-green tops, halve them lengthwise, and
slice them thinly crosswise. Rinse thoroughly under running water then
drain before using.
3 teaspoons flour
1½ cups milk
Salt
4 medium Yukon Gold potatoes, peeled and thinly sliced
½ cup thinly sliced leeks (see headnote)
1½ cup shredded Gruyère or Swiss cheese

2. In a cast-iron skillet over medium heat, melt the butter. Add the flour
and whisk until lightly browned, about 30 seconds. Add the milk, season
with salt and pepper, and whisk until smooth.
3. Transfer the milk mixture to a bowl. Set aside.
4. In the same skillet, cover the bottom of the pan with a single layer of
potato slices. Sprinkle with some of the leeks and cheese.
5. Add another layer of potatoes, leeks, and cheese, repeating until all the
ingredients are used.
6. Pour the milk mixture over the potatoes, making sure to cover evenly.
7. Cover the skillet with aluminum foil and bake for 60 minutes. Remove
the foil and bake for 10 more minutes, until the top is extra crispy,
making sure not to overbrown.
8. Let rest for 10 to 15 minutes and serve.
The best thing about these potatoes is that you can load them up with your
favorite ingredients and prepare them in advance so they are ready to
serve along with your main course. Usually one half of a potato and all its
fixings are the perfect serving for one person.
2 large russet potatoes
1 teaspoon olive oil
4 slices bacon
½ cup sour cream
¼ cup milk
½ cup shredded cheddar cheese, divided
2 green onions, chopped
Salt

2. Prick the potatoes all over with a fork and rub them with the olive oil.
Put them on a microwave-safe plate and microwave on high for 5
minutes. Using tongs, turn the potatoes over and microwave for another
5 minutes.
3. Test for doneness by piercing the potato with a fork—if the potato is
easy to pierce in the middle, it’s done. If not, put it back in the
microwave and cook in 1-minute bursts until the potatoes are cooked
through. Set aside to cool for at least 10 minutes.
4. While the potatoes are cooking, in a cast-iron skillet over medium-high
heat, cook the bacon until brown and crispy. Transfer the bacon to the
paper towel–lined plate to drain. When cool, crumble the bacon into
small pieces and set aside. Discard the grease and wipe out the pan with
a paper towel. Set aside.
5. Cut the potatoes in half lengthwise and scoop out the insides into a large
bowl, being careful to keep the skins intact. Mash the potatoes with a
masher or the back of a large fork. Put the skins in the skillet.
6. Add sour cream, milk, butter, ¼ cup of cheese, and half of the green
onions to the mashed potatoes, and season with salt and pepper. Using a
fork or a wooden spoon, combine until well blended.
7. Spoon the mixture into the reserved potato skins. Top with the
remaining ¼ cup of cheese and the remaining green onions, and sprinkle
with bacon crumbles.
8. Place the skillet in the oven and bake for 15 minutes. Let cool for 3
minutes before serving.
Change it up: Substitute Italian sausage for the bacon and mozzarella
cheese for the cheddar and you have an Italian version. Or try feta cheese
and add some pitted olives for a Greek flavor profile.
UNDER 30 MINUTES
The beauty of this recipe is in the name—start with a basic quesadilla of

beans, cheese, and salsa in a tortilla and then add everything but the
kitchen sink. I’ve made suggestions for ingredients to add but don’t let
that stop you—experiment by throwing in your favorite ingredients, like
chopped tomatoes, green onions, or cooked bell pepper. Remove the seeds
from the jalapeño if you want it less spicy.
For the basics
½ cup canned refried beans
½ cup salsa
4 flour tortillas
½ cup shredded cheddar or Monterey Jack cheese
For the additions
½ cup chopped cooked chicken, hamburger, steak, or pork
½ cup corn, frozen or canned and drained
1 tablespoon minced red onion
1 tablespoon minced jalapeño
For the toppings
¼ cup sour cream
1 avocado, sliced
1. In a medium bowl, combine the beans and salsa. Set aside.

2. Warm a cast-iron skillet over medium heat for 3 minutes.
3. Put a flour tortilla in the skillet to cook for 1 minute. Turn and cook the
other side for 1 minute. Transfer to a plate and set aside. Repeat with the
remaining tortillas.
4. Put a cooked tortilla in the skillet and spread it with half of the bean
mixture. Sprinkle with half the cheese and any additions you chose, and
top with a second tortilla.
5. Cook for 1 minute. Flip the quesadilla over with a spatula, being careful
to avoid spilling the insides, and cook for 2 minutes more. Transfer to a
plate and repeat for the second quesadilla.
6. Cut into wedges and serve with toppings, as desired, on the side.
5 MAIN INGREDIENTS, UNDER 15 MINUTES
A basic in your kitchen repertoire, the diner-style ham and cheese

sandwich is kicked up a notch in this recipe. The trick to this recipe is
making sure the bread absorbs the butter in the pan, resulting in a
browned and crispy sandwich. Dijon mustard delivers an extra punch of
delicious flavor.
2 tablespoons butter, at room temperature, divided
2 slices sandwich bread
1 tablespoon Dijon mustard
2 slices deli ham
2 slices cheddar cheese
1. Spread ½ tablespoon of butter on one slice of bread. Top with the ham
and cheese.
2. Spread ½ tablespoon of butter on the other slice of bread, and spread the
mustard over the butter. Place mustard-side down on top of the ham and
cheese.
3. In a nonstick pan over medium heat, melt the remaining 1 tablespoon of
butter, swirling the pan to coat.
4. Put the sandwich in the pan and cook for 3 minutes. Using a spatula, flip
the sandwich over and cook until golden brown and crispy, about 3
minutes more.
5. Cut the sandwich in half and serve.
Change it up: Instead of cheddar cheese, try sliced Swiss or Gruyère

cheese for a slightly different flavor. My family likes variety, so
sometimes we add hamburger-style dill pickle slices or a slice of tomato
inside for a heartier sandwich with extra texture.
LEFTOVER FRIENDLY
There is something soothing about chicken noodle soup that goes back to
childhood. When I was little, my grandmother would add a dash of hot
sauce to her recipe to “clear my sinuses.” This recipe takes several
shortcuts (buy a cooked rotisserie chicken!) that help it come together
more quickly and with just a few easy steps. It’s a true bowl of comfort.
6 cups water
Salt
8 ounces wide egg noodles
1 cup peeled, thinly sliced carrots
1 cup thinly sliced celery
6 cups chicken broth
1½ cups shredded cooked chicken
2 tablespoons finely chopped fresh parsley (optional)
1. In a cast-iron skillet over medium-high, bring the water and a pinch of

salt to a boil.
2. Add the noodles and cook until tender, about 9 minutes. If the water
level boils down below the top of the noodles, add another cup of water
and repeat as necessary until the noodles are cooked.
3. Drain the noodles and set aside.
4. Return the pan to medium heat and pour in the olive oil. Warm for 1
minute. Add the carrots, celery, and onions and cook, stirring often, until
the vegetables are tender, about 5 minutes.
5. Slowly add the broth and season with salt and pepper. Bring to a simmer
and cook for 5 minutes.
6. Add the chicken, parsley (if using), and noodles and cook until the
chicken is heated through, about 3 minutes more.
7. Ladle the soup into bowls and serve.
Leftover tip: You can store leftovers in an airtight container in the

refrigerator for up to five days.
French Onion Soup
LEFTOVER FRIENDLY
On cold nights this classic soup is comforting and romantic, transporting

you to visions of some European hamlet. It looks and tastes like a fancy
restaurant with its impressive presentation and without the expensive
price. Store in the fridge and enjoy leftovers the next day.
½ cup (1 stick) butter
6 cups thinly sliced sweet onions
2 garlic cloves, minced
3 tablespoons chopped fresh thyme, divided (optional)
2 cups beef broth
10 (½-inch-thick) slices French baguette
2 cups shredded Swiss or mozzarella cheese
Salt

2. In a cast-iron skillet over medium-high heat, melt the butter. Add the
onions, garlic, and 2 tablespoons of thyme (if using). Season with salt
and pepper and cook, stirring often, for 10 minutes.
3. Lower the heat to medium and cook, stirring often, for another 10
minutes.
4. Add the broth, bring to a slow simmer, and cook for 5 minutes more.
Remove from the heat.
5. Toast the bread in a toaster until golden brown on both sides. Place the
toasted bread on top of the onion soup and sprinkle evenly with the
cheese.
6. Put the skillet in the oven and bake for 10 minutes, or until the cheese is
melted and bubbling. Sprinkle with the remaining 1 tablespoon of thyme
(if using).
7. Ladle the soup, along with whole pieces of bread, into bowls and serve
piping hot.
Super Nachos
PREP TIME: 15 minutes COOK TIME: 15 minutes SERVES 4 as a meal (or 8 as a snack)
Nachos just seem to go well with sports. If you’re having a few buddies
over to watch a game, this snack will surprise and delight them as well as
keep them happily fed. Plus, nachos taste especially good with a nice cold
beer.
1 pound ground beef
½ cup chopped yellow onion
1 packet taco seasoning
1 (16-ounce) bag plain tortilla chips
1 (16-ounce) can refried beans
½ cup salsa
2 cups shredded cheddar cheese
1 cup chopped tomato
2 green onions, thinly sliced

2. In a cast-iron skillet over medium-high heat, combine the ground beef
and onions. Cook, stirring often, until the beef is fully cooked, about 7
minutes. Drain and discard the grease.
3. Return the skillet to the stovetop over medium-low heat. Sprinkle the
beef with the taco seasoning and stir to mix. Add ¾ cup of warm water,
stir, and simmer for 5 minutes, until the liquid evaporates. Transfer the
seasoned meat to a small bowl and set aside.
4. Wipe out the skillet with a paper towel. Put enough tortilla chips in the
pan to reach the top of the skillet.
5. Top the chips with spoonfuls of beans, salsa, and ground beef. Sprinkle
evenly with cheese.
6. Place the skillet in the oven and bake for 15 minutes, or until the cheese
is bubbling and the chips just begin to brown.
7. Top with tomato and green onions and serve.
Serving suggestion: Add a heaping spoonful of Easiest Guacamole Ever

and a dollop of sour cream.
Per meal size serving: Calories: 1191; Protein: 58g; Fat: 62g; Total carbs: 104g; Net carbs: 90g;
Fiber: 14g
Just when you thought the good old box of macaroni and cheese couldn’t
get any better, this dish comes along. It’s a mash-up of two favorites:
tacos and mac and cheese. The two blend into a delicious, craveable
combination. If you want to add extra toppings, sprinkle with minced
cilantro and chopped tomatoes.
6 cups water
¼ teaspoon salt
1 (7¼-ounce) box macaroni and cheese
¼ cup milk
1 teaspoon taco seasoning
1 cup shredded cheddar cheese, divided
½ cup salsa
1 green onion, thinly sliced

2. In a cast-iron skillet over high heat, bring water and salt to a boil. Add
the pasta from the box of macaroni and cheese and cook, stirring often,
until the pasta is cooked halfway, about 5 minutes. Drain the pasta and
set aside.
3. In the same skillet over medium-low heat, melt the butter. Add the milk,
powdered cheese packet from the box of macaroni and cheese, and taco
seasoning and stir until well combined.
4. Add the partially cooked pasta, ½ cup of cheddar cheese, and the salsa
and stir until combined. Sprinkle the top with the remaining ½ cup of
cheddar cheese.
5. Bake for 15 minutes, or until the cheese is melted and the pasta is
bubbling. Sprinkle with green onion and serve.
Leftover tip: Put any extra macaroni and cheese in an airtight container
and refrigerate for up to five days. Reheat in a covered bowl in the
microwave on high for three minutes until hot.
PREP TIME: 15 minutes , plus 1 hour to chill COOK TIME: 30 minutes SERVES 4
Sometimes on a Sunday afternoon, I make this dish to snack on while

watching a game or a favorite old movie. Before you know it, the platter
is reduced to a pile of bones, as if a bunch of piranhas had been in the
house.
¾ cup flour
¼ teaspoon paprika
¼ teaspoon salt
1 pound chicken wings, cut into drumettes and mid-joints (available
frozen this way)
2 cups vegetable oil
¼ cup hot sauce, such as Tabasco
¼ teaspoon garlic powder

2. In a large bowl, whisk together the flour, paprika, salt, and pepper.
3. Add the chicken wings to the bowl and toss until evenly coated. Cover
and refrigerate for at least 1 hour.
4. In a cast-iron skillet over medium-high heat, warm the vegetable oil
until it begins to shimmer on the top. Using tongs, carefully place the
chicken wings into the skillet and fry for 15 minutes, turning the wings
with the tongs often, until the ends begin to turn golden brown.
5. Transfer the wings to the paper towel–lined plate. Discard the oil and
return the skillet to medium-low heat.
6. Add the butter, hot sauce, and garlic powder to the skillet and cook,
stirring often, for 4 minutes. Add the wings back to the skillet and toss
in the sauce until completely coated.
7. Place the skillet in the oven and bake for 10 minutes, or until crisp.
Serve immediately.
CHAPTER FOUR
Meatless Meals
Baked Ziti with Spinach and Mozzarella
Stuffed Mushrooms
Pasta Primavera
Vegetable Stir-Fry
Nacho Casserole
Eggplant Parmigiana
Asparagus Tart
LEFTOVER FRIENDLY
For a fun meal with a south-of-the-border theme, try this delicious

casserole that could not be easier to prepare. Whenever I make this at
home, guests think I’ve been laboring in the kitchen all day. I just nod my
head in silent agreement. After all, they don’t need to know it took me
less than 10 minutes to prep. If you are making this for just yourself, you
can store any leftovers in an airtight container in the refrigerator for up to
three days.
Butter, for greasing the pan
1 (27-ounce) can whole green chiles, cut into strips lengthwise
1 pound Monterey Jack cheese, shredded
1 pound cheddar cheese, shredded
1 (12-ounce) can evaporated milk
3 eggs
1 heaping tablespoon flour
¼ teaspoon salt
1 (10-ounce) can enchilada sauce
½ cup fresh pico de gallo, or canned or jarred salsa
1. Preheat the oven to 350°F. Butter the bottom and sides of a cast-iron
skillet.
2. Add ⅓ of the green chiles to the pan in a single layer. Sprinkle on ⅓ of
the Monterey Jack and cheddar cheese. Repeat with the remaining chiles
and cheese.
3. In a medium bowl, beat the milk, eggs, flour, salt, and pepper with a
whisk until smooth. Pour the mixture over the layered casserole.
4. Pour the enchilada sauce on top, spreading it out to cover the casserole.
Top evenly with the salsa.
5. Bake for 45 minutes, or until bubbling. Let cool for 15 minutes before
serving.
Serving suggestion: Serve with rice and refried beans on the side, and
you’ve got a hearty meal everyone will love. If desired, top with Easiest
Guacamole Ever and a dollop of sour cream.
Per serving: Calories: 739; Protein: 43g; Fat: 55g; Total carbs: 16g; Net carbs: 16g; Fiber: <1g
CROWD PLEASER
Quiche always sounds so fancy, but it doesn’t need to be. This recipe is so
reliable, and you can use a variety of leftovers from your refrigerator to
make up your own flavor combination. Once you follow this basic recipe,
you can go wild!
1 (12-inch) frozen piecrust, thawed
2 eggs
1 cup half-and-half
1 teaspoon dried oregano
Salt
1 cup shredded cheddar, Swiss, or Gouda cheese
1 cup broccoli florets
½ cup chopped red bell pepper
½ cup crumbled feta cheese

2. Put the pie dough in a cast-iron skillet and lightly press it with your
fingers to fit. Prick bottom and sides 10 to 12 times with a fork.
3. Bake for 10 minutes. Set aside and let cool.
4. In a medium bowl, whisk the eggs until frothy. Add the half-and-half
and oregano, season with salt and pepper, and mix well until combined.
5. Layer the cheddar, broccoli, mushrooms, bell pepper, and onion in the
piecrust. Pour the egg mixture over the vegetables and sprinkle with feta
cheese.
6. Bake for 45 minutes, or until the center is puffed and the top is golden
brown. Test for doneness by inserting a sharp knife into the center of the
quiche—if it shows liquid underneath, bake for 5 minutes more and test
again.
7. Let sit for 10 minutes before cutting into wedges and serving.
Change it up: If you want to add more protein, layer in 1 cup of shredded
rotisserie chicken or chopped ham.
Baked Ziti with Spinach and
Mozzarella
CROWD PLEASER
If you like cheese, this dish will make you very happy. The melted cheese
combines with the pasta and sauce to make a perfect formula of creamy
goodness. If you can’t find ziti, you can use any other tube-shaped pasta,
such as rigatoni or penne.
½ pound ziti pasta
1 (28-ounce) can chopped tomatoes, drained
Salt
2 cups chopped fresh spinach or 1 (9-ounce) box frozen spinach, thawed
and drained
1 cup cubed mozzarella cheese

2. Fill a cast-iron skillet with water and bring it to a boil over high heat.
Add the pasta and cook for 2 minutes less than the package instructions.
Drain and set aside.
3. In the same pan over medium heat, warm the olive oil. Add the garlic
and cook, stirring often, until browned, about 2 minutes.
4. Add tomatoes, season with salt and pepper, and adjust the heat to low.
Cook until thickened, about 20 minutes. Stir in the spinach.
5. Add the pasta back to the pan, add the Parmesan and mozzarella
cheeses, and stir until combined. Smooth out the top.
6. Cover the pan with aluminum foil and bake for 30 minutes. Remove the
foil and bake for 10 more minutes, or until the top is browned.
Kitchen hack: For a shortcut, omit the olive oil, garlic, chopped tomatoes,
salt, and pepper and use a 24-ounce jar of store-bought marinara sauce.
Stuffed Mushrooms
UNDER 30 MINUTES
Savory stuffed mushrooms make a great meal or can double as an

appetizer for a larger group. Prepare for a quick disappearing act, because
these little babies are gone in the time it takes to pour yourself a drink.
16 large white or brown mushrooms
3 tablespoons butter, divided
2 green onions, minced
½ cup canned black beans, drained
¼ cup bread crumbs
1 egg, beaten
Pinch of salt
2 tablespoons grated Parmesan cheese
2 tablespoons white wine

2. Remove the stems from the mushrooms and chop the stems finely.
3. In a cast-iron skillet over medium heat, melt 1 tablespoon of butter. Add
the chopped mushroom stems and green onions and cook, stirring often,
until onions are tender. Transfer to a medium bowl.
4. Add the black beans, bread crumbs, egg, and salt to the mushroom
mixture and mix until well combined. Set aside.
5. Melt the remaining 2 tablespoons of butter in the skillet. Put the whole
mushrooms in the pan and toss them to coat with the butter. Arrange the
mushrooms cavity-side up in the pan. Divide the filling among the
mushrooms, pressing firmly.
6. Sprinkle the mushrooms with Parmesan cheese. Pour the wine in the
bottom of the pan.
7. Bake for 15 minutes. Serve immediately.
Change it up: Substitute crumbled sausage for the black beans in this
recipe if you want to veer away from a vegetarian palate.
UNDER 30 MINUTES
This recipe is inspired by the Thai dish Pad See Ew, which traditionally
uses rice noodles. Since those can be hard to find, I used egg noodles,
which taste just as good.
6 cups water
½ package wide egg noodles
1 tablespoon vegetarian oyster sauce or hoisin sauce
1 tablespoon soy sauce
½ tablespoon freshly squeezed lime juice
1 teaspoon brown sugar
1 cup broccoli florets
2 eggs, beaten
Crushed peanuts, for topping (optional)
1 tablespoon chopped fresh cilantro (optional)
1. In a nonstick pan over high heat, bring the water to a boil. Add the
noodles and cook according to the package instructions, about 5
minutes. Drain and set aside.
2. In a small bowl, beat the oyster sauce, soy sauce, lime juice, brown
sugar, and ½ teaspoon of water with a whisk until smooth, and set aside.
3. In the same nonstick pan over high heat, warm the vegetable oil. Add
the garlic and cook, stirring often, until golden brown, about 30 seconds.
Add the broccoli and cook, stirring often, until tender, about 5 minutes.
4. Add the egg and cook, stirring often, until cooked through, about 2
minutes.
5. Add the noodles and sauce to the pan and cook, stirring gently so the
noodles don’t break, until heated through, about 2 minutes. Top with
crushed peanuts and cilantro (if using) and serve immediately.
Change it up: You can also add other veggies to this, such as a red bell
pepper or a sliced onion. Or anything else you like!
UNDER 30 MINUTES
When I was a kid, Brussels sprouts were about the last thing I wanted to
try, no matter how they were prepared. They’ve made a strong comeback
in my life lately, and my mom would be proud to see me enjoying them in
dishes like this one. Don’t let the word “risotto” fool you into thinking
this recipe is difficult—I’ve substituted precooked rice to save time and
hassle.
2 cups Brussels sprouts, trimmed and quartered
2 (8.8-ounce) pouches precooked rice
1 teaspoon flour
1 cup chicken broth
¾ cup milk
1 tablespoon cream cheese
1 tablespoon freshly squeezed lemon juice
½ teaspoon grated lemon zest
Salt
1. In a nonstick pan over medium-high heat, warm 1 tablespoon of olive

oil. Add the Brussels sprouts and cook, stirring often, for 3 minutes.
2. Add the rice and stir until warmed, about 2 minutes.
3. Add the flour and stir for 30 seconds. Add the chicken broth, milk, and
cream cheese, stir to combine, and bring to a boil.
4. Lower the heat to medium and cook, stirring often, until creamy, about 8
minutes. Set aside.
5. In a small bowl, whisk together the remaining 1 tablespoon of olive oil,
garlic, lemon juice, and lemon zest and season with salt and pepper.
6. Spoon the risotto into bowls, drizzle with the dressing, and serve.
Change it up: For additional flavor, sprinkle each serving with 1

tablespoon toasted walnuts. To make the flavors earthier, use precooked
brown rice and add ¼ cup chopped mushrooms along with the chicken
broth.
This is one of the recipes I learned in my nana’s kitchen, as I watched her

cook it in giant quantities for our large family. I’ve pared the recipe down
to serve 4, but the wonderful Sicilian flavors come through all the same.
6 cups water
Salt
½ pound elbow pasta, or your favorite pasta
½ teaspoon red pepper flakes
4 medium tomatoes, chopped
1 cup vegetable broth
1½ pounds broccoli florets
¼ cup grated Parmesan cheese
1. In a nonstick pan over high heat, bring water and a pinch of salt to a
boil. Add the pasta and cook according to package instructions, stirring
often, about 10 minutes. Drain the pasta and set aside.
2. In the same pan, heat the olive oil over medium-low heat. Add the garlic
and red pepper flakes and cook, stirring often, for 2 minutes.
3. Add the tomatoes and vegetable broth, raise the heat to medium-high,
and bring to a simmer. Add the broccoli, cover, and cook, stirring often,
until the broccoli is tender-crisp, about 8 minutes. Remove from heat
and stir in the pasta. Season with salt to taste.
4. Cover and let sit for 5 minutes to thicken the sauce. Serve in deep bowls
and sprinkle with Parmesan cheese.
Change it up: I have added crumbled Italian sausage to this recipe many
times and received rave reviews. Simply cook the sausage in the pan
before adding the garlic and red pepper, and continue to follow the
instructions from there.
Pasta Primavera
LEFTOVER FRIENDLY
Traditionally served during the warmer months (primavera means

“spring” in Italian), this dish is good any time of the year when you feel
like a quick meal with some fresh veggies. If you have any leftovers, store
them in the refrigerator in an airtight container for up to five days. It
tastes great served hot or cold.
6 cups water
Salt
½ pound fettucine pasta, or your favorite pasta
1 tablespoon olive oil
½ cup broccoli florets
½ cup sliced zucchini
½ cup peas, fresh or frozen
2 tomatoes, chopped
1 (15-ounce) jar alfredo sauce
1. In a nonstick pan over high heat, bring the water and a pinch of salt to a
boil. Add the pasta and cook according to the package instructions,
stirring often, about 10 minutes.
2. Drain the pasta, transfer to a bowl, and set aside.
3. In the same pan, warm the olive oil over medium-low heat. Add the
onion and garlic and cook, stirring often, until softened, about 4
minutes.
4. Add the broccoli and zucchini, stir to coat, and cook until the zucchini is
limp but not mushy, about 3 minutes.
5. Add the peas and tomatoes and cook for 2 minutes. Add the alfredo
sauce and cook, stirring gently, for 5 minutes.
6. Remove from the heat and stir in the pasta. Let sit for 2 minutes to
warm up the noodles, sprinkle with pepper and Parmesan cheese, and
serve.
Change it up: This dish is ripe (excuse the pun) for substitutions. You can
swap out any number of vegetables and use summer squash, eggplant,
green beans, or whatever else you like in this versatile dish.
Folks don’t often think about pasta with Greek flavors, and this dish
surprises and delights so I think they should. Something about the combo
of oregano, olives, and feta cheese makes this dish a standout.
6 cups water
Salt
½ pound ziti pasta, or your favorite pasta
½ cup finely chopped yellow onion
½ cup white wine or vegetable broth
2 cups chopped fresh spinach leaves
½ cup pitted and halved Kalamata or green olives
½ cup crumbled feta cheese
1 tablespoon chopped fresh parsley (optional)
1. In a nonstick pan over high heat, bring water and a pinch of salt to a
boil. Add the pasta and cook according to the package instructions,
stirring often, about 10 minutes. Reserve 1 cup of pasta water, drain the
pasta, and set aside.
2. In the same pan, warm the olive oil over medium heat. Add the onion
and garlic and cook, stirring often, until softened, about 4 minutes.
3. Add the oregano, season with salt and pepper, and stir to combine. Add
the wine, spinach, olives, and reserved pasta water and cook, stirring
often, for 4 minutes.
4. Add the pasta back to the pan, mix well, and cook for 2 minutes more.
5. Top with crumbled feta cheese and parsley (if using) and serve.
Serving suggestion: This is another pasta dish that you can add protein to
easily, such as shredded rotisserie chicken or crumbled cooked pork
sausage. You can also leave out the spinach if you prefer.
Vegetable Stir-Fry
A mainstay in my home, a good stir-fry is a delicious meal at any time of

the day. I often double the recipe in order to have leftovers to heat up the
next day. The dish comes together very quickly with the use of precooked
rice.
2 teaspoons cornstarch or flour
3 tablespoons soy sauce
½ cup water
½ cup sliced yellow onion
1 (14-ounce) bag frozen stir-fry vegetables (such as broccoli, green beans,
carrots, and bell pepper)
1 bag precooked rice, warmed
1. In a small bowl, beat the cornstarch, soy sauce, and water with a whisk
until smooth. Set aside.
2. In a nonstick pan over high heat, warm the vegetable oil. Add the onion
and frozen vegetables and cook, stirring constantly, for 5 minutes.
3. Add the garlic and cook, stirring constantly, until the vegetables are
tender, about 3 minutes.
4. Add the soy sauce mixture and cook, stirring often, until thickened,
about 4 minutes.
5. Serve over warm rice.
Change it up: Another versatile dish, this stir-fry can be easily modified to
include other vegetables. If you crave protein, add cubed cooked chicken
breast or shredded rotisserie chicken with the veggies.
UNDER 30 MINUTES
Polenta is an Italian version of cornmeal and you can buy it prepared from
the store in a ready-to-slice roll. This dish is one of those recipes that
comes together really fast but looks like you slaved for hours in the
kitchen.
½ pound sliced mushrooms
⅓ cup vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon chopped fresh rosemary
1 green onion, chopped
Salt
8 ounces precooked polenta roll, cut into 4 (1-inch) slices
1. Preheat the oven on broil with the rack positioned in the top third of the
oven.
2. In a cast-iron skillet over medium heat, warm 1 tablespoon of olive oil.
Add the mushrooms and garlic and cook, stirring often, until softened,
about 5 minutes.
3. Add the broth, vinegar, rosemary, and green onion. Stir to combine and
cook, stirring often, for 4 minutes. Season with salt and pepper to taste.
Transfer the mixture to a bowl. Wipe out the pan with a paper towel.
4. Pour the remaining 1 tablespoon of olive oil into the pan. Put the
polenta in the pan and turn the slices over so that both sides are coated
with oil.
5. Place the skillet in the oven and broil until the polenta is crisp, about 3
minutes. Turn the polenta slices and broil for 3 minutes more.
6. Arrange the polenta slices on plates. Spoon the mushroom mixture over
the polenta and serve immediately.
Serving suggestion: Pair this dish with a green salad dressed with an oil-
and-vinegar dressing.
Nacho Casserole
UNDER 30 MINUTES, CROWD PLEASER
The taste of nachos is universally loved, though sometimes you may not
feel like eating with your fingers. This casserole solves that problem,
delivering the same delicious taste experience in a form you can enjoy
with a knife and fork. This version is great as a main course or as an
appetizer for parties.
1 (10-ounce) can enchilada sauce
1 (15-ounce) can black beans
1 cup frozen corn
½ cup slice black olives
2 cups crushed tortilla chips
1 cup salsa

2. In a cast-iron skillet over medium heat, warm the enchilada sauce for 3
minutes. Remove from the heat and transfer half of the sauce into a
small bowl.
3. In a medium bowl, combine the black beans, corn, and olives.
4. Spread 1 cup of tortilla chips over the sauce in the skillet. Top with half
of the bean mixture and ½ cup of cheese.
5. Spread the remaining 1 cup of tortilla chips over the cheese and top with
the remaining bean mixture. Pour the reserved enchilada sauce over the
top and sprinkle with the remaining ½ cup of cheese.
6. Bake for 20 minutes, or until heated through and bubbling. Serve
immediately.
Change it up: For added spice, mix ½ cup sliced pickled jalapeño into the
bean mixture. I like to top this dish with a dollop of sour cream and
sprinkle with chopped fresh cilantro.
UNDER 30 MINUTES
With a Chinese-inspired flair that helps this dish taste restaurant quality,
this recipe is both tangy and sweet. Best thing is, you can whip it up in
your kitchen faster than calling for takeout.
3 tablespoons vegetable, divided
2 eggs, beaten
2 tablespoons vegetable broth
1 teaspoon sugar
½ teaspoon salt
½ teaspoon vinegar (optional)
1 cup frozen peas and carrots
½ cup chopped broccoli florets
½ cup thinly sliced green onions
1 cup cubed firm tofu
2 (8.8-ounce) packages precooked white rice
1. In a large nonstick pan over medium heat, warm 1 tablespoon of

vegetable oil. Add the eggs and cook, stirring often, until scrambled.
Transfer to a medium bowl and set aside.
2. In a small bowl, combine the broth, soy sauce, sugar, salt, and vinegar
(if using).
3. Add the remaining 2 tablespoons of vegetable oil to the pan and raise
the heat to medium-high. Add the peas and carrots, broccoli, and green
onions and cook, stirring often, for 2 minutes. Add the tofu and cook,
stirring often, for 4 more minutes.
4. Add the rice and eggs and stir until combined. Add the soy sauce
mixture and cook, tossing well to combine, for 4 minutes.
5. Serve immediately.
Change it up: Consider adding ½ cup of frozen corn, chopped water

chestnuts, or raisins to the mix—or all three! You can add cubed chicken
breast or ham if you are craving a little meat.
Eggplant Parmigiana
This dish used to intimidate me because I didn’t understand eggplant, but

it’s turned into one of my all-time favorites. Eggplant is actually easy to
prepare and it can be used in a lot of ways. When cooked, it develops a
melty, velvety consistency that takes on the flavors of the ingredients
around it. In this case, those flavors explode with deliciousness.
½ cup Italian-style bread crumbs
1 egg
1 teaspoon water
1 medium eggplant, skin on, cut into ½-inch slices
1 cup jarred marinara sauce
1 cup shredded mozzarella cheese
1 tablespoon thinly sliced fresh basil (optional)

2. In a shallow bowl, combine the bread crumbs and Parmesan cheese.
3. In another shallow bowl, whisk the egg and water.
4. Dip a slice of eggplant into the egg and turn to cover both sides. Then,
dip it into the bread crumbs and turn to cover both sides. Put on a plate.
Repeat with the rest of the eggplant slices.
5. In a cast-iron skillet over medium-high heat, warm the olive oil. Put the
eggplant in the pan and cook until golden brown, about 2 minutes. Turn
the slices and cook until browned, about 2 minutes more.
6. Sprinkle ½ cup of mozzarella over the eggplant. Spoon the marinara
sauce over the cheese. Top with the remaining ½ cup of mozzarella.
7. Bake for 25 minutes. Sprinkle with basil (if using) and serve.
Serving suggestion: Serving a larger group? No worries—this recipe is
easy to double.
Asparagus Tart
5 MAIN INGREDIENTS, CROWD PLEASER
The word “tart” makes this recipe sound difficult and fussy, but it’s far
from that. Using refrigerated puff pastry dough and a cast-iron skillet
makes it really easy. I make this for parties and cut it into small pieces to
serve as an appetizer and people go crazy for it.
1 sheet frozen puff pastry dough, thawed
2 cups shredded Swiss cheese
1½ pounds fresh or frozen asparagus, cut into 2-inch pieces
Salt

2. In a cast-iron skillet, gently press the puff pastry dough into the bottom
and sides of the pan. Trim off any dough that overlaps the edges. Prick
the bottom and sides of the dough with a fork about 1 inch apart from
each other.
3. Bake for 10 minutes, or until just starting to brown. Remove from the
oven.
4. Sprinkle the cheese evenly over the pastry and arrange the asparagus
over the top.
5. In a small bowl, whisk together the olive oil and garlic and season with
salt and pepper. Drizzle the mixture evenly over the asparagus, making
sure to coat each piece as thoroughly as possible.
6. Return the skillet to the oven and bake for 20 minutes, or until the
cheese is bubbling and the asparagus is tender.
7. Cut into wedges and serve.
Kitchen hack: Unsure how to trim asparagus? Hold each end of a spear and
bend. It will naturally break at the point where the stem becomes too tough
to eat. If you can’t find asparagus at the store, buy zucchini instead and cut
it into 2-inch pieces.
CHAPTER FIVE
Chicken, Turkey, and Seafood Mains

Chicken Thighs with Artichokes and Olives
White Chicken Chili
Chicken Parmesan
Chicken Pot Pie
Turkey Enchiladas
Turkey Pasta Bake
Paella
Scampi Spaghetti
Stir-Fried Shrimp with Sugar Snap Peas
Greek Shrimp with Tomatoes, Olives, and Feta
Chicken Thighs with Artichokes and
Olives
CROWD PLEASER
This dish is a crowd pleaser because it’s so easy to make and it’s just right
for a simple family dinner or a small gathering. Blending influences from
the Mediterranean, my recipe is packed with flavors and serves up a meal
you might find in the countryside of Italy or Greece. If you can’t find
artichoke hearts, no problem—just leave them out and add a tablespoon of
Italian salad dressing or olive oil instead.
4 boneless skinless chicken thighs
¼ teaspoon salt
1 (6-ounce) jar roasted artichoke hearts in oil
1 (28-ounce) can whole tomatoes
2 cups fresh spinach or 1 (9-ounce) package frozen spinach, thawed
1 small yellow onion, chopped
½ cup pitted and halved Greek or Italian olives

2. Pour the olive oil into a cast-iron skillet. Add the chicken, making sure
to turn the pieces so they are coated with the oil and don’t overlap.
Season with the salt and pepper.
3. In a large bowl, combine the artichokes and their liquid, tomatoes,
spinach, onion, mushrooms, olives, garlic, and oregano and pour it over
the chicken.
4. Place the skillet in the oven and bake for 25 minutes, or until heated
through and bubbling. Serve immediately.
Serving suggestion: This dish is really good on top of pasta. Simply spoon
heaping servings of the chicken and vegetables over cooked pasta along
with several generous spoonfuls of the liquid from the pan.
White Chicken Chili
CROWD PLEASER, LEFTOVER FRIENDLY
Chili is always popular, and this dish is a twist on the standard favorite
because I’m using chicken and white beans instead of beef or pork. With
the addition of cream and Monterey Jack cheese, this zesty chili has all of
the flavor while sporting a bold new look. Even better, this dish is easy to
store in the refrigerator to enjoy the next day. It can also be frozen and
thawed to provide a filling meal up to three months later.
1 yellow onion, chopped
1½ cups chopped boneless skinless chicken breast
2 tablespoons taco seasoning mix
2 (15-ounce) cans white beans, drained and rinsed
1 (16-ounce) can refried beans
1 (4-ounce) can mild green chiles, chopped
½ cup heavy cream
1 cup shredded Monterey Jack cheese
1. In a cast-iron skillet over medium heat, melt the butter. Add the onion
and garlic and cook, stirring often, until softened. Add the chicken and
cook, stirring often, until golden brown, about 5 minutes.
2. Raise the heat to medium-high, add the chicken broth and taco
seasoning, and bring to a boil. Add the white beans, refried beans, and
green chiles and cook, stirring often, for 5 minutes.
3. Lower the heat to low, add the cream and cheese, and cook, stirring
often to avoid sticking, for 15 minutes.
4. Ladle into bowls and serve immediately.
Serving suggestion: When I serve this at a party, I offer a bunch of
different toppings so guests can personalize their own bowl. Consider
things like green salsa, sour cream, avocados, hot sauce, chopped green
onions, and chopped cilantro to really jazz things up.
PREP TIME: 10 minutes , plus 1 hour to marinate COOK TIME: 40 minutes SERVES 4
While this dish is great grilled on an outdoor barbecue come summertime,

you can just as easily make it in your skillet on the stovetop and then in
the oven. The recipe is a real winner, with the chicken soaking up lots of
flavor while marinating and the skin crisping up wonderfully while it
bakes.
Juice of 1 lemon
4 sprigs fresh rosemary, chopped
¼ cup olive oil
4 bone-in skin-on chicken thighs
Salt
1. In a medium bowl, combine the lemon juice, rosemary, garlic, and olive
oil. Add the chicken, turning the pieces to make sure they are
completely coated with the marinade.
2. Cover the bowl with aluminum foil or plastic wrap and refrigerate for at
least 1 hour and up to 4 hours. The longer the chicken marinates, the
more flavorful it will become.
4. Coat the bottom and sides of a cast-iron skillet with the butter. Remove
the chicken from the refrigerator and put it in the skillet, skin-side up.
Pour the marinade over the top and season with salt and pepper.
5. Place the skillet in the oven and bake for 30 minutes. Baste the chicken
by spooning the juices from the pan over the top of each piece.
6. Set the oven to broil, and broil for 10 minutes, or until the skin is crisp.
Serve immediately.
Leftover tip: This is an easy recipe to double. Eat half tonight and save the
extra for tomorrow.
Chicken Parmesan
A classic dish found in most Italian restaurants, chicken Parmesan is also

known as chicken Parmigiana or its nickname, Parm. My kids beg me to
make this recipe because they love the tang of the tomato sauce combined
with the buttery melted mozzarella cheese. This is one of my fallbacks
when I’m in a hurry and still want to impress.
2 boneless skinless chicken breasts
Salt
½ cup flour
1 egg, beaten
½ cup bread crumbs
1 (24-ounce) jar marinara sauce
4 ounces shredded mozzarella cheese

2. Pat the chicken dry with a paper towel and season both sides with salt
and pepper.
3. Put the flour in one shallow bowl and the beaten egg in another shallow
bowl. Combine the bread crumbs and Parmesan cheese in a third
shallow bowl.
4. Dip each chicken breast in the flour, turning to coat completely. Then
dip the chicken into the egg, turning to coat completely. Dip the chicken
into the bread crumbs, turning to cover completely and patting it gently
to make sure the coating sticks.
5. In a cast-iron skillet over medium-high heat, warm the olive oil. Put the
chicken in the pan and cook until golden brown, about 2 minutes. Turn
the chicken and cook until golden brown, about 2 minutes more.
6. Pour the marinara over and around the chicken. Sprinkle the mozzarella
over the top. Place skillet in the oven to bake for 20 minutes, or until the
chicken is cooked through and the cheese is bubbling. Serve
immediately.
LEFTOVER FRIENDLY
Roasting a whole chicken sounds daunting until you realize how easy it is
to prepare, and how satisfying and impressive it looks when you set it on
the dinner table. This is a full meal in one pan and the flavors combine in
the roasting process to create a delicious dish with lots of juice to spoon
over the potatoes and chicken.
8 tablespoons of melted butter, divided
1 whole chicken, giblets removed
1 pound red potatoes, quartered
1 cup chopped white onion
8 garlic cloves, peeled
½ cup chopped pepperoncini peppers
12 Kalamata olives, pitted and halved
1 lemon, cut into 8 slices
¼ cup freshly squeezed lemon juice
1 tablespoon dried oregano
1 tablespoon brown sugar
½ teaspoon paprika
¼ teaspoon chili powder
Salt

2. Pour 1 tablespoon of the melted butter into a cast-iron skillet, spreading
it out to cover the bottom and sides.
3. Place the chicken in the center of the skillet and arrange the potatoes,
onion, garlic, pepperoncini, olives, and lemon slices around it.
4. In a small bowl, combine the remaining 7 tablespoons of melted butter,
lemon juice, and oregano and pour it over the chicken and vegetables.
5. In another small bowl, combine the brown sugar, paprika, and chili
powder and sprinkle the mixture over the chicken. Season with salt and
pepper and rub gently so the spices stick to the skin.
6. Place the skillet in the oven and bake for 90 minutes, or until the juices
run clear when you make a small cut between a leg and thigh.
7. Let stand for 10 minutes before carving into slices and serving.
Leftover tip: There are many meals you can make with the leftovers,
including chicken salad, shredded chicken tacos, and sandwiches.
Chicken Pot Pie
CROWD PLEASER
When it comes to comfort food, chicken pot pie is at the top of my list.
The flaky crust combines with the smooth juices and vegetables, resulting
in a hearty meal filled with flavor. Spooned into bowls and served piping
hot, this dish delivers the goods. If you use a rotisserie chicken, this
recipe comes together very quickly.
1 small yellow onion, cut into 1-inch pieces
2 tablespoons dried sage, crumbled
¼ cup flour
1 (10-ounce) package frozen chopped spinach, thawed
1 (10-ounce) package frozen mixed vegetables (such as carrots, green
beans, and corn)
½ cup frozen peas
1 cup shredded cooked chicken
Salt
1 refrigerated piecrust

2. In a cast-iron skillet over medium heat, warm the olive oil. Add the
onion and cook, stirring often, until softened, about 3 minutes.
3. Add the garlic and sage and cook, stirring often, for 30 seconds. Add the
flour, spinach, mixed vegetables, and peas and cook, stirring often, for 3
minutes.
4. Add the broth and cook, stirring occasionally, until thickened, 4 to 5
minutes.
5. Add the chicken, season with salt and pepper, and continue to cook for
another 4 minutes. Remove from the heat.
6. Remove the piecrust from the package and unroll it over the pot pie
mixture, being careful not to burn your fingers.
7. Place the skillet in the oven and bake for 15 minutes. Lower the heat to
350°F and bake for 15 minutes more, or until the crust is golden brown.
CROWD PLEASER
Here is another recipe to file under “comfort food.” It harks back to

recipes passed down through the generations. I got this from my dad’s
Irish ancestors, who settled in the Midwest and came from hardy stock.
This is a stick-to-your-ribs meal, sure to satisfy the hungry hordes.
1 medium yellow onion, chopped
1 large carrot, chopped
2 celery stalks, chopped
½ cup flour
1 cup milk
Salt
2 cups chopped rotisserie chicken
½ cup frozen peas
1 (16-ounce) package refrigerated biscuit dough
onion and cook, stirring often, until softened, about 3 minutes. Add the
carrot and celery and cook, stirring occasionally, for 3 more minutes.
2. Sprinkle the flour into the skillet and stir to combine. Add the milk,
season with salt and pepper, and stir until the mixture begins to thicken,
about 3 minutes.
3. Add the broth a little at a time, stirring constantly, until the liquid is
absorbed before adding more.
4. Add chicken and peas and mix well.
5. Place biscuits on the mixture, spacing them evenly. Cover and cook
until biscuits are light brown, about 20 minutes.
6. Remove from the heat and let sit for 5 minutes. Spoon into shallow
bowls and serve.
Change it up: This recipe tastes even better when you make the biscuits
from a premade mix. Most just call for milk and an egg, and come
together really quickly.
LEFTOVER FRIENDLY
It’s amazing what a little dash of spice—like curry—will do for a dish.

Combined with the yogurt and lemon juice, the curry adds a depth of
flavor that makes this recipe more exciting. If curry is not your thing, try
using paprika instead.
20 ounces frozen broccoli, thawed
2 cups chopped cooked chicken
2 (10½-ounce) cans cream of chicken soup
1 cup plain Greek yogurt
1 teaspoon freshly squeezed lemon juice
½ teaspoon curry powder
Salt

broccoli and cook, stirring often, for 5 minutes. Spread out the broccoli
evenly in the skillet.
3. Arrange the chicken over the broccoli. Set aside.
4. In a medium bowl, combine the cream of chicken soup, yogurt, lemon
juice, and curry powder and season with salt and pepper. Pour the
mixture over the chicken and broccoli and sprinkle with the cheese.
5. Place the skillet in the oven and bake for 40 minutes, or until the top is
browned and bubbling. Serve immediately.
Leftover friendly: This dish reheats well, so if there are leftovers store
them in an oven-safe dish and cover with aluminum foil or a lid. Pop into
the oven at 400°F and reheat for 15 minutes.
Turkey Enchiladas
LEFTOVER FRIENDLY
So beloved that it pops up on our family menu plan a couple times a

month, my enchiladas are a combination of crispy, cheesy, south-of-the-
border flavors. This one won’t last long, so if you enjoy it as much as we
do, be prepared to make it again soon.
¼ cup vegetable oil
8 corn tortillas
1 pound ground turkey
1 (28-ounce) can green enchilada sauce
1 cup shredded Monterey Jack cheese
½ medium white onion, finely chopped
1 (4-ounce) can green chiles, chopped

2. In a cast-iron skillet over medium-high heat, warm the vegetable oil.
Cook the corn tortillas, one at a time, turning them over with tongs after
20 seconds and cooking for 20 seconds more. Set aside on the paper
towel–lined plate.
3. In the same pan, add the turkey and cook, breaking up the meat with a
spatula, for about 5 minutes. Transfer to a small bowl.
4. In a separate shallow bowl, pour in half of the enchilada sauce. In
another bowl, combine the cheddar and Monterey Jack cheeses. Set
aside ¼ cup of the mixed cheese, for topping.
5. Take one tortilla and dip both sides in the enchilada sauce. Holding the
tortilla in the palm of your hand, fill it with a large scoop of turkey. Top
with a sprinkle of onion, some of the cheese mixture, and some chiles.
Roll up the tortilla and place it into the pan, seam-side down. Repeat
with the rest of the tortillas.
6. Pour the remaining enchilada sauce over the rolled tortillas. Top with
the remaining ¼ cup of cheese.
7. Place the skillet in the oven and bake for 20 minutes, or until the cheese
and sauce are bubbling. Let sit for 5 minutes before serving.
Serving suggestion: Top these puppies with a dollop of sour cream, sliced
avocado, chopped fresh cilantro, and/or hot sauce for an extra zing. If
there are any leftovers, these enchiladas taste amazing for breakfast with a
fried egg on top.
Turkey Pasta Bake
If you love cheesy, creamy dishes, you will definitely love this one. Called
a tetrazzini in Italian, it is often served in restaurants in an elaborate
display. I’ve simplified the recipe here to make it easier for home cooks
like me. While it bakes, the ingredients and flavors meld together. When
you serve it, the melted cheese strings out, making a great photo
opportunity.
6 cups water
Salt
12 ounces fettuccini pasta, or your favorite pasta
1 small onion, chopped
1 (15-ounce) jar alfredo sauce
½ cup chicken broth
2 cups shredded cooked turkey
2 cups shredded mozzarella cheese, divided

2. In a cast-iron skillet over high heat, bring the water and a pinch of salt
to a boil. Add the pasta and cook until not quite cooked through, about 8
minutes. Drain, transfer to a medium bowl, and set aside.
3. In same skillet over medium heat, melt the butter. Add the onion and
cook until softened, about 4 minutes.
4. Add the garlic and mushrooms and cook, stirring often, for 3 minutes.
5. Remove from the heat, add the pasta, alfredo sauce, chicken broth,
turkey, and 1 cup of mozzarella. Season with salt and pepper, and stir
until combined.
6. Top with the remaining 1 cup of cheese, cover with aluminum foil, and
bake for 20 minutes. Remove the foil and bake for 10 more minutes, or
until the cheese is melted and bubbling. Serve immediately.
Change it up: Instead of shredded turkey, you can use shredded chicken, or
even ground turkey or chicken.
Paella
CROWD PLEASER
Paella is a famous Spanish dish, traditionally cooked in a special pan with

a long list of ingredients. This version uses a shorter shopping list of
items Americans are more likely to have on hand. Still, the recipe retains
many of its classic flavors and it looks stunning when served.
1 pound chorizo sausage, chopped
3 cups cubed chicken breast
1 medium white onion, chopped
1 green bell pepper, chopped
½ cup chopped mushrooms
1 (8-ounce) can pimentos with juice
2½ cups chicken broth
1½ cups white rice
Salt

2. In a cast-iron skillet over medium-high heat, warm the olive oil. Add
the sausage, chicken, onion, and garlic and cook until browned, about 8
minutes. Drain any excess oil from the pan.
3. Add the bell pepper, mushrooms, pimentos, broth, and rice to the pan
and mix well. Season with salt and pepper.
4. Cover, place the skillet in the oven, and bake for 1 hour. Serve
immediately.
Change it up: Look for Spanish chorizo, which gives this paella a unique
flavor. You can substitute Mexican chorizo by frying it first in the pan and
then adding it along with the chicken and other ingredients called for in
step 2 You can also use pork sausage and add 1 teaspoon of paprika and ½
teaspoon of cumin.
A delicacy of Mexico, this recipe is a rich mix of flavors that blend sweet,
salty, spicy, and tangy together in one dish. When ready to serve, the
presentation is very colorful, making it visually impressive, too.
1 small white onion, thinly sliced
3 large tomatoes, chopped
12 black olives, pitted and sliced
1 tablespoon chopped fresh parsley (optional)
1 tablespoon capers
1 teaspoon freshly squeezed lime juice
Salt
2 skinless red snapper fillets

the onion and garlic and cook until the onion is softened, about 3
minutes.
3. Add the tomatoes and cook, stirring often, for 5 minutes.
4. Adjust the heat to low, add the olives, parsley (if using), capers, lime
juice, and oregano. Season with salt and pepper and simmer, stirring
5. Add the snapper fillets to the skillet and spoon the mixture over the fish
to partially cover.
6. Place the skillet in the oven and bake for 7 to 8 minutes, or until the
fillets are just cooked. Serve immediately.
Change it up: You can substitute any flaky fish for the red snapper, such as
halibut, grouper, or tilapia.
Ding, ding, ding: We have a winner! This recipe is deceptively easy,

considering the wonderful flavors of the final dish. Make this when you’re
cooking for someone you want to impress . . . or on a regular weeknight
for no special occasion whatsoever.
2 (6-ounce) skinless salmon fillets
2 tablespoons Dijon mustard
Salt
2 tablespoons panko bread crumbs

2. Coat one side of each salmon fillet with the mustard and season with
salt and pepper.
3. Sprinkle each fillet with 1 tablespoon of bread crumbs, patting them
down into the mustard to make a crust, and put them in a cast-iron
skillet.
4. Place the skillet into the oven and bake for 12 to 15 minutes, or until the
salmon is just cooked and the crust is golden. Serve immediately.
Change it up: There are several varieties of fish you can substitute for
salmon in this recipe, including red snapper, cod, and trout.
CROWD PLEASER
It’s always comforting when old favorites come back into fashion again,
and I’m nominating this casserole as a contender. The Asian influences
add something interesting to the overall flavor, combining with the tuna
and cashews to offer a hearty—and very delicious—meal.
1 cup chopped celery
2 (5-ounce) cans tuna packed in water, drained
1 (14-ounce) can condensed cream of mushroom soup
½ cup water
1 cup roasted unsalted cashews, divided
1 (8-ounce) can water chestnuts, chopped
Salt
2 (3-ounce) packages ramen noodles, broken up, seasoning packets
discarded

onion and celery and cook, stirring often, until softened, about 4
minutes.
3. Add the tuna, mushroom soup, water, ½ cup of cashews, and the water
chestnuts. Season with salt and pepper and stir until combined.
4. Add 1½ packages of ramen noodles and stir gently until combined. Top
with the remaining ½ cup of cashews and ½ package of ramen.
5. Cover the skillet, place in the oven, and bake for 30 minutes. Uncover
the skillet and bake for another 30 minutes.
6. Let rest for 15 minutes before serving.
Change it up: You can substitute roasted peanuts or pistachios for the
cashews. If you prefer chicken instead of fish, omit the tuna and add 1 cup
of shredded cooked chicken.
CROWD PLEASER
When I ordered this dish in Italy, they looked at me sideways when I

asked for Parmesan cheese to put on top. To my taste buds, the tart and
sweet combination of this dish is a perfect setup for the cheesy topping.
6 cups water
¾ teaspoon salt, divided
1 pound linguini or spaghetti
½ cup chopped fresh parsley
1 (6½-ounce) can clams
1 (8-ounce) bottle clam juice
2 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 tablespoons grated Parmesan cheese
1. In a nonstick pan over high heat, bring the water and ¼ teaspoon of salt
to a boil. Break the pasta in half, add it to the pan, and cook according to
the package instructions, 8 to 10 minutes. Drain and set aside.
2. In the same pan over medium-high heat, melt the butter. Add the onion,
garlic, and parsley and cook, stirring often, until the onion is softened,
about 3 minutes.
3. Add the clams, clam juice, wine, basil, and the remaining ½ teaspoon of
salt. Season with pepper and bring the mixture to a boil. Adjust the heat
to low and simmer for 15 minutes.
4. Add the linguini and cook, stirring well, until the pasta is heated
through, about 2 more minutes. Ladle into shallow bowls, sprinkle with
Parmesan, and serve.
Serving suggestion: For an even more impressive presentation, use fresh

whole clams in the shell.
Scampi Spaghetti
CROWD PLEASER
A dear old Italian aunt taught me to make this dish years ago, and I’ve
made it in her memory ever since. This dish is a soupy combination of
textures and flavors that highlights the sweetness of the shrimp perfectly.
My auntie would be proud.
6 cups water
Salt
1 pound spaghetti or linguini
2 medium white onions, quartered
1 (6-ounce) jar marinated artichoke hearts with liquid, quartered
½ pound sliced mushrooms
1 cup white wine or vegetable broth
2 tablespoons lemon juice
½ teaspoon chili powder
4 tomatoes, quartered
1 pound large peeled raw shrimp, fresh or frozen and thawed
Grated Parmesan cheese, for topping
boil. Break the pasta in half, add it to the pan, and cook according to the
package instructions, about 8 minutes. Drain, transfer to a bowl, and set
aside.
2. In the same pan over medium-high heat, melt the butter. Add the onions
and garlic and cook until the onions are softened, about 4 minutes.
3. Add the artichoke hearts and their liquid along with the mushrooms and
cook until the mushrooms are softened, about 5 minutes.
4. Add the wine, lemon juice, and chili powder, season with salt and
pepper, and stir until combined. Add the tomatoes and cook for 3
minutes.
5. Add the shrimp, cover, and cook until the shrimp turn pink, about 4
minutes.
6. Add the pasta back to the pan, stir until combined, and cook for 2
minutes more.
7. Serve in bowls and top with Parmesan cheese.
Kitchen hack: To devein shrimp, pull the shells off, cut a slit along the
back, and remove and discard the dark vein. To save on prep time, you can
buy shrimp that has been peeled and deveined.
Stir-Fried Shrimp with Sugar Snap
Peas
UNDER 30 MINUTES
Home cooks love a good stir-fry recipe like this one because it can be
prepared quickly on a rushed weeknight. Even better, the ingredients are
fresh and flavorful and the overall dish is very much on the healthy side.
2 teaspoons vegetable or sesame oil, divided
1 teaspoon soy sauce
1 teaspoon ground ginger
Salt
¼ pound sugar snap peas
1 (8-ounce) can bamboo shoots (optional)
1 green onion, chopped
1 teaspoon chopped fresh cilantro (optional)
1. In a medium bowl, combine the shrimp, 1 teaspoon of vegetable oil, the

soy sauce, ginger, and garlic, and season with salt and pepper. Set aside.
2. In a nonstick pan over medium-high heat, warm the remaining 1
teaspoon of vegetable oil. Add the shrimp mixture and cook, stirring
constantly, until the shrimp are pink and just cooked, about 2 minutes.
Transfer to a bowl and set aside.
3. In the same pan over medium-high heat, combine the sugar snap peas,
bamboo shoots (if using), and green onion and cook until the onion is
softened, about 2 minutes.
4. Add the shrimp mixture back to the pan and mix well. Cover and cook
until heated through, about 2 minutes.
5. Sprinkle with the cilantro (if using) and serve.
Change it up: Sugar snap peas have a nice crunch to them, but you can use
snow peas or even green beans for a different texture.
Greek Shrimp with Tomatoes, Olives,
and Feta
CROWD PLEASER
When you are hoping to impress and don’t have a lot of time to prepare,
this Greek shrimp dish could be your perfect solution. A complex
combination of flavors that conjure far-off lands, this recipe combines
three things we associate with the delicious fresh foods from Greece:
olive oil, oregano, and feta.
3 large tomatoes, chopped
2 tablespoons chopped fresh parsley
Salt
1 cup crumbled feta cheese

onion and garlic and cook, stirring often, until the onion is softened,
about 5 minutes. Add the tomatoes, wine, oregano, and parsley, season
with salt and pepper, and simmer, stirring often, for 5 minutes.
3. Add the shrimp and stir until combined. Sprinkle the feta over the top.
4. Place the skillet in the oven and bake for 20 minutes, or until the shrimp
are pink and just cooked. Serve immediately.
Change it up: No shrimp? No worries, you can swap in halibut steaks
instead.
Citrus Carnitas
CHAPTER SIX
Beef, Lamb, and Pork Mains

Bacon-Wrapped Meatloaf with Roasted Potatoes
Jambalaya with Andouille Sausage and Rice
Beef Stroganoff
Beef and Broccoli
Lamb Curry
Citrus Carnitas
PREP TIME: 15 minutes COOK TIME: 2 hours 20 minutes, plus 5 minutes to sit SERVES 4
CROWD PLEASER
A staple of the Midwest, pot roast always seems like such a mom dish to
me, one that still conjures up images of me sitting at the kitchen table for
dinner when I was a kid. Now the trendiest of restaurants have pot roast
on the menu, though if you use this recipe, you can whip one up in your
own kitchen. Once you’ve prepped it and popped it into the oven, you
don’t have to lift a finger as it cooks. Bonus!
¼ cup flour
¼ teaspoon salt
2 pounds boneless beef roast (chuck or round preferred)
2 tablespoons vegetable oil
1 large yellow onion, chopped
2 carrots, cut into 2-inch pieces
2 celery stalks, cut into 1-inch pieces
1 (14½-ounce) can stewed tomatoes
1½ cups beef broth
1 teaspoon paprika
5 small red potatoes, halved
1. In a medium bowl, combine the flour, salt, and pepper. Put the roast in
the bowl and coat thoroughly with the flour mixture on all sides.
Put the roast in the pan and brown well on all sides, about 2 minutes per
side. Transfer the roast to a plate and set aside.
3. Add the onion, carrots, and celery to the skillet and cook, stirring often,
about 4 minutes.
4. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, broth,
and paprika and cook, stirring often, for 3 minutes.
5. Put the roast back into the pan and spoon some of the sauce over the top
to coat. Add potatoes around the sides.
6. Lower the heat to low, cover, and cook at a simmer until the roast is
tender and easily shreds with a fork, about 2 hours.
7. Transfer the roast to a large serving platter along with the vegetables.
Spoon the sauce over the top. Let sit for 5 minutes before serving.
Change it up: Pot roast is a versatile dish that goes with many types of
vegetables. Instead of potatoes and carrots, you can substitute Brussels
sprouts, green beans, turnips, or parsnips. You can also make great
sandwiches with the leftover meat, serving it on soft French rolls with
mayonnaise and horseradish.
Bacon-Wrapped Meatloaf with
Roasted Potatoes
LEFTOVER FRIENDLY
Everybody seems to have a favorite meatloaf memory, whether you grew

up with ketchup poured down the middle or a hard-boiled egg hidden
inside. This meatloaf recipe climbs a step up, and the elevated flavors are
more to today’s modern tastes. It’s still the longtime favorite we all know
and love, but with a twist that helps it earn blue-ribbon status.
2 eggs
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
Salt
½ cup bread crumbs
3 pounds ground beef
4 slices bacon
4 large potatoes, cut into wedges
2 cups beef broth
2 tablespoons flour

2. Rub a cast-iron skillet with 1 tablespoon of olive oil. Set aside.
3. In a large bowl, combine the eggs, Worcestershire sauce, mustard, a
pinch of salt, and a pinch of pepper.
4. Add the onion, bread crumbs, and ground beef and mix with your hands
until well combined. Form the mixture into a loaf shape and transfer it
to the skillet.
5. Wrap the bacon slices crosswise around the meatloaf, tucking in the
edges underneath.
6. In a medium bowl, combine the potatoes and the remaining 1
tablespoon of olive oil. Season with salt and pepper and toss until well
combined. Arrange potato wedges around the meatloaf.
7. Place the skillet in the oven and bake for 45 minutes. Let sit for 5
minutes.
8. Transfer the meatloaf to a serving platter. Arrange the potatoes around
the meatloaf.
9. In the same skillet over medium heat, add the broth. Sprinkle in the
flour, whisk until fully combined. Cook, stirring often, until the mixture
starts to bubble and thicken into a gravy, about 5 minutes.
10. Pour the gravy over the meatloaf and serve, or pour the gravy into a
separate serving bowl and serve on the side.
Leftover tip: This recipe makes great leftovers, reheated for lunch or
dinner the next day or made into a delicious sandwich.
Jambalaya with Andouille Sausage
and Rice
CROWD PLEASER
I first tasted jambalaya on a trip to New Orleans and I thought I had died
and gone to heaven. I immediately started experimenting in my own
kitchen to replicate some of the versions I sampled in Louisiana. The
Cajun flavors in this dish are so distinct that just the smell of it cooking
transports you to the South. Any other kind of sausage will work, too.
½ pound boneless skinless chicken breasts, cubed
½ pound andouille sausage, sliced
1 bell pepper, seeded and chopped
½ teaspoon paprika
¼ teaspoon cayenne pepper
1 cup white rice
Salt
the chicken and sausage and cook, stirring often, for 10 minutes.
2. Add the onion, garlic, and bell pepper and cook, stirring often, for 5
minutes. Add the tomatoes and broth and stir until combined.
3. Add the oregano, paprika, cayenne, and rice. Season with salt and
pepper and stir until combined. Raise the heat to high, bring to a boil,
and cook for 2 minutes.
4. Lower the heat to low, cover, and simmer until the rice is tender, about
25 minutes.
5. Remove from heat and stir until combined. Cover and let sit for 5
minutes. Serve immediately.
Kitchen hack: Not sure of the best way to chop a pepper? Cut off both
ends, including the stem. Sit the pepper upright and cut off all four sides.
This leaves you with the seeds attached to the core to discard in one piece.
Beef Stroganoff
My kids beg me to make this simple recipe (they love egg noodles
smothered in this creamy sauce). As I was perfecting my version, I
learned quickly that this is one dish where the cut of beef matters. I
recommend you pay a little extra for the steak you choose, so you’ll be
sure it will be a tender and flavorful complement to the rich sauce.
⅓ cup flour
Salt
¾ pound beef tenderloin steak, cut into ½-inch slices
1 cup beef broth
1 cup sour cream
¼ cup tomato paste
1 teaspoon paprika
2 tablespoons chopped fresh parsley, divided
1. In a nonstick pan over medium-high heat, melt the butter.

2. In a medium bowl, season the flour with salt and pepper. Add the steak
and toss until coated thoroughly.
3. Add the steak to the pan, making sure to first shake off any excess flour.
Set aside any flour remaining in the bowl for later. Brown the steak,
stirring often, for 3 minutes. Transfer the steak to a plate and set aside.
4. Add the onion, garlic, and mushrooms to the pan and cook, stirring
5. Add the broth, sour cream, tomato paste, paprika, and 1 tablespoon of
parsley. Cook, stirring occasionally, until bubbling, about 3 minutes.
6. Sprinkle the remaining flour into the sauce, stirring until blended. Cook
until thickened, about 2 minutes.
7. Add the steak back to pan, stir to combine, and cook for 3 minutes. Top
with the remaining 1 tablespoon of parsley and serve immediately.
Serving suggestion: This dish is delicious served over cooked egg noodles
or white rice. Add a dollop of sour cream on top of each serving before
sprinkling with parsley. You can also substitute ketchup for the tomato
paste for a sweeter flavor.
This recipe covers all the bases: Not only do these boats look impressive
when they come out of the oven, they also deliver a delicious fix of
protein and a serving of veggies.
4 medium zucchini, halved lengthwise
½ pound ground beef
1 medium portobello mushroom, cubed
⅓ cup bread crumbs
1 egg
1 tablespoon chopped fresh parsley
Salt

2. Scoop out the insides of the zucchini halves with a spoon, leaving
enough flesh to create a sturdy boat. Put the zucchini flesh into a
medium bowl and set aside.
the ground beef, onion, and garlic and cook until the ground beef is
browned and crumbly, about 8 minutes.
4. Add the mushrooms and the reserved zucchini flesh. Cook until just
tender, about 2 minutes. Remove from the heat.
5. In a medium bowl, combine the ground beef mixture, bread crumbs,
mozzarella, egg, and parsley. Season with salt and pepper.
6. Using a large spoon, stuff the hollowed-out zucchini with the meat
mixture, making a large mound of filling in each zucchini half. Place
the zucchini halves in the skillet.
7. Place the skillet in the oven and bake for 30 minutes, or until the
zucchini is tender. Serve immediately.
UNDER 30 MINUTES
Who doesn’t love a good hamburger? With a zillion different variations

on a delicious theme, I went for one that reminds me of a certain global
burger chain that features a “special sauce.” Special or not, my version
turns up the flavor while still delivering on the old favorite.
1 teaspoon vegetable oil
¼ cup chopped white onion
2 tablespoons ketchup, divided
1 tablespoon mayonnaise
1 teaspoon pickle relish
1 tablespoon steak sauce
½ pound ground beef
Salt
2 hamburger buns, toasted
2 tomato slices
2 lettuce leaves

Add the onion and cook, stirring often, until softened, about 4 minutes.
2. Add 1 tablespoon of ketchup and cook, stirring to coat the onion, for 4
more minutes. Transfer the mixture to a medium bowl. Wipe out the
skillet with a paper towel and set aside.
3. In a separate bowl, combine the remaining 1 tablespoon of ketchup, the
mayonnaise, and the relish and mix well. Set aside.
4. Add the steak sauce and ground beef to the cooled onion mixture and
mix until very well combined. Form the mixture into 2 patties.
5. Return the skillet to the stovetop and set over medium-high heat. Put the
patties in the skillet and cook for 3 minutes. Using a spatula, turn them
over and cook until browned, about 3 minutes more.
6. Place the patties on toasted buns and top with the mayonnaise mixture,
sliced tomato, and lettuce.
Change it up: My family likes this dish just as well made with ground
turkey for a lighter meal. If you prefer classic burger flavors, skip the
mayonnaise mixture and serve with traditional ketchup and mustard
toppings. Sliced cheddar cheese can be added at the end for a melty-licious
addition.
For a long time, I didn’t know how to cook steak properly. It’s hard to
know if it is undercooked or overcooked, and it can go from one to the
other very quickly. Once I learned the 4/4/4 rule from my good friend
Tim, it was all easy street. The secret: 4 minutes on one side, 4 minutes on
the other side, 4 minutes to rest. Try it—it works!
2 (12-ounce) rib eye steaks, at room temperature
Salt
1. Season the steaks with salt and pepper on both sides.

2. Place a cast-iron skillet over medium-high heat and warm the pan for 4
minutes.
3. Place the steaks in the skillet side by side and cook without moving
them for 4 minutes. Turn the steaks over and cook for 4 minutes more.
4. Transfer the steaks to plates, top each with 1 tablespoon of butter, and
let sit for 4 minutes.
5. Serve immediately with your favorite sides.
Change it up: This 4/4/4 cooking method works with most standard steak
cuts. We have tried it with filets, porterhouse, and sirloin steaks and they
have all turned out perfectly cooked to medium (pink on the inside).
CROWD PLEASER
Another ultimate comfort dish, the credit for this recipe really goes to my
Auntie Lil, who taught me plenty of tricks for preparing delicious meals
quickly. She whipped up this tasty treat in a snap, and taught me how to
make it on a budget for my college roommates.
1 yellow onion, chopped
1 pound ground beef
1 (16-ounce) can stewed tomatoes
1 (17-ounce) can whole kernel corn, with its liquid
1 cup sour cream
1 cup cornmeal
1 (4½-ounce) can sliced black olives
2 teaspoons salt
3 tablespoons taco seasoning mix
2 cups shredded Monterey Jack cheese
1. In a nonstick pan over medium-high heat, melt the butter. Add the onion
and ground beef and cook, stirring often, until browned, about 10
minutes.
2. Add the tomatoes, corn with its liquid, sour cream, cornmeal, olives,
salt, and taco seasoning and stir until combined. Sprinkle the cheese
over the top.
3. Adjust the heat to low, cover, and simmer for 20 minutes. Serve
immediately.
Serving suggestion: For a more festive presentation, serve over chopped

iceberg lettuce with a dollop of sour cream and warmed flour tortillas on
the side.
Kitchen hack: One of the most budget-friendly proteins in the
supermarket, ground beef is typically sold as regular (around 30 percent
fat), lean (about 22 percent), or extra-lean (between 10 and 15 percent).
Choose the type that best suits your diet.
Beef and Broccoli
UNDER 30 MINUTES, LEFTOVER FRIENDLY
Inspired by a Chinese restaurant near me, this dish comes together even
faster than you can have food delivered to your door. Serve it over cooked
white rice or rice noodles. It’s the perfect recipe for an easy and healthy
weeknight dinner and keeps well in the fridge for a portable lunch the next
day.
1 cup beef broth
1 tablespoon cornstarch
½ pound sirloin steak, cut into ½-inch-thick slices
½ pound broccoli florets
1 small yellow onion, thinly sliced
¼ teaspoon ground ginger
¼ teaspoon salt
1 cup bean sprouts
1. In a small bowl, beat the broth, cornstarch, and soy sauce with a whisk
until smooth. Set aside.
2. In a nonstick pan over high heat, warm 1 tablespoon of vegetable oil.
Add the steak and cook, stirring constantly, for 2 minutes. Transfer the
steak to a bowl and set aside.
3. Add the remaining 1 tablespoon of vegetable oil to the pan. Add the
broccoli, onion, ginger, and salt. Cover and cook, stirring often, for 4
minutes.
4. Add the broth mixture and bean sprouts. Cook, stirring constantly, until
the sauce boils and thickens, about 4 minutes. Spoon into bowls and
serve immediately.
Kitchen hack: A great way to cut really thin slices of the steak is to
partially freeze it for 30 to 45 minutes. Then, cut the meat across the grain
with a sharp chef ’s knife.
PREP TIME: 10 minutes COOK TIME: 1 hour 35 minutes SERVES 2
In my family, we can’t get enough barbecue, but in the colder months it’s
hard to get motivated to fire up the outdoor grill. This recipe is an easy
solution, serving up all the delicious barbecue flavor with an oven instead.
The meat just falls off the bones after roasting and the sauce gets all
sticky and finger-licking good.
1 tablespoon butter
1 pound beef short ribs
½ cup beef broth
¼ cup canned tomato sauce
2 tablespoons finely chopped yellow onion
1 tablespoon red wine vinegar
1 tablespoon brown sugar
1 tablespoon Dijon mustard
Salt

2. In a cast-iron skillet over medium-high heat, melt the butter. Put the
short ribs in the pan and cook until browned, about 2 minutes on each
side. Drain and discard any excess fat from the pan.
3. In a medium bowl, combine the broth, tomato sauce, onion, vinegar,
brown sugar, and mustard. Season with salt and pepper and pour over
the ribs.
4. Cover, place the skillet in the oven, and bake for 1½ hours. Serve
immediately.
Change it up: For a sweeter sauce, substitute ketchup for the tomato sauce.
Lamb Curry
LEFTOVER FRIENDLY
Curries are another mystery I was never sure I could master in the
kitchen. After eating many different preparations at restaurants over the
years, I finally gave it my best shot and I think this recipe is really great.
There is something about the lamb that gives it a uniquely delicious
flavor. Combined with the creamy coconut milk, this curry serves up a
sweet and spicy combination.
1½ pounds boneless lamb roast, cut into 1-inch cubes
Salt
1 tablespoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 tablespoon curry powder
2 cups coconut milk
1 cup sliced carrots
1 cup sliced green beans
1 cup peeled and chopped potatoes
Cooked white rice, warmed, for serving
the lamb and season with salt and pepper. Cook, stirring occasionally,
until browned on all sides, about 8 minutes.
2. Add the onion and cook, stirring often, until softened, about 4 minutes.
Add the garlic, ginger, turmeric, cumin, and curry powder. Cook,
stirring often, for 2 minutes more.
3. Add the chicken broth and coconut milk and stir until combined. Add
the carrots, green beans, and potatoes and stir until combined.
4. Adjust the heat to medium-low, cover, and cook for 30 minutes. Spoon
white rice into bowls and top with the curry.
Change it up: You can substitute chicken or cubed beef roast for the lamb
if you prefer. This dish is delicious topped with chutney, chopped fresh
cilantro, chopped tomatoes, and/or chopped green onions.
CROWD PLEASER
While I was traveling in Ireland, I simply had to try the shepherd’s pie
everywhere because every pub insists theirs is the best. To be honest,
pretty much any dish tastes good with a pint of Irish ale, but that’s beside
the point. The combination of meat, vegetables, rich sauce, and creamy
potatoes is just the ticket for a wholesome meal, regardless of where you
may be enjoying it.
6 cups water
1 pound potatoes, peeled and cubed
¼ cup half-and-half
Salt
1 pound ground lamb, or lamb roast cut into 1-inch cubes
2 teaspoons dried thyme
2½ cups beef broth
¼ cup flour
1 cup frozen mixed peas and carrots

2. In a cast-iron skillet over medium-high heat, bring the water to a boil.
Add the potatoes, return to a boil, and cook until tender, about 10
minutes. Drain the water from the skillet.
3. Adjust the heat to medium-low and add the butter and half-and-half.
Season with salt and pepper. Mash the potatoes with the back of a
wooden spoon until smooth.
4. Transfer the mashed potatoes to a medium bowl and set aside. Wipe out
the skillet with a paper towel and return it to the stovetop.
5. Pour the olive oil into the skillet and warm it over medium-high heat.
Add the onion and cook until softened, about 4 minutes.
6. Add the lamb, garlic, and thyme, season with salt and pepper, and cook,
stirring often, until the meat is browned on all sides, about 6 minutes.
7. Add the broth and flour and stir until combined. Adjust the heat to
medium-low and cook, stirring often, until thickened, about 4 minutes.
8. Add the mixed peas and carrots, stir until combined, and remove from
the heat.
9. Spread the meat mixture evenly in the skillet. Spoon the mashed
potatoes over the meat in an even layer, smoothing with the back of a
spoon.
10. Place the skillet in the oven and bake for 50 minutes, or until bubbling.
Let sit for 10 minutes before serving.
Change it up: Substitute ground beef for the ground lamb. Sprinkle
chopped fresh parsley over the top for a heightened presentation.
A favorite in my home, this hearty dish is colorful and flavorful. Based on

a traditional Sicilian dish my nana used to make, I updated it to make the
recipe faster to prepare—and healthier, too. It comes together in a matter
of minutes and can be served with a side of crusty bread and a green salad
for a well-rounded and satisfying meal.
1 pound Italian pork sausage, casing removed and cut into bite-size pieces
1 medium yellow onion, coarsely chopped
1 (28-ounce) can whole tomatoes
2 (16-ounce) cans cannellini or white beans, drained and rinsed
1 (12-ounce) package baby spinach
Salt
1. In a nonstick pan over medium-high heat, warm the olive oil. Add the
sausage, onion, and garlic and cook, stirring often, until the sausage is
cooked through.
2. Add the tomatoes and break them up into large chunks with a wooden
spoon. Adjust the heat to medium-low and add the chicken broth and
beans. Cook, stirring often, until the mixture starts to bubble around the
edges.
3. Add the spinach and carefully stir it into mixture until wilted and
combined. (It will look like a lot at first, but fresh spinach cooks down
very quickly.)
4. Season with salt and pepper and serve.
Change it up: If pork is not your thing, substitute chicken or turkey
sausage for a lighter version of this dish.
UNDER 30 MINUTES, CROWD PLEASER
Especially good on a chilly winter night, this traditional Mexican dish is

hearty and can be easily reheated. Double the recipe and store leftovers in
individual airtight containers in the fridge or freezer for a quick dinner on
nights you can’t find the energy to cook. Hominy, corn kernels soaked to
soften their texture, is traditional in many Mexican dishes.
2 tablespoons flour
2 tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon red pepper flakes
Salt
1 (4-ounce) can green chiles, chopped
1 (15-ounce) can hominy (or white corn)
2 cups shredded cooked pork
the onion and cook, stirring often, until softened, about 4 minutes.
2. Add the garlic, flour, chili powder, cumin, and red pepper flakes. Season
with salt and pepper and cook, stirring continuously, until a thick paste
forms, about 3 minutes.
3. Slowly add the broth, stirring vigorously to combine the ingredients.
4. Add the tomatoes and green chiles. Bring the mixture to a low boil and
cook until thickened. Stir in the hominy.
5. Add the pork and cook, stirring often, until heated through, about 10
minutes. Spoon into bowls and serve immediately.
Serving suggestion: Top with a squeeze of lime juice, chopped fresh

cilantro, and a dollop of sour cream for an extra level of flavor.
This rich and creamy pasta carbonara tastes just like the dish you’d get in
an Italian restaurant. It’s full of cheesy goodness, spiked with everybody’s
favorite food group: bacon. It can also be doubled to serve as an
impressive dinner party dish that comes together in a snap.
6 cups water
Salt
1 pound spaghetti
1 egg
3 egg yolks
¼ cup cream or half-and-half
1 cup grated Parmesan cheese
boil. Add the spaghetti and cook according to the package instructions,
about 10 minutes. Reserve 1 cup of pasta water and set it aside. Drain
the pasta and set aside.
2. In a bowl, beat together the egg, egg yolks, cream, and Parmesan
cheese. Season with salt and pepper and set aside.
3. In the nonstick pan over medium-high heat, warm the olive oil. Add the
bacon, onion, and garlic and cook for 5 minutes.
4. Add the pasta to the bacon mixture. Adjust the heat to medium and
cook, stirring often, for 2 minutes.
5. Add the egg mixture to the pan and stir well. Turn off the heat.
6. Add the reserved pasta water, a little at a time, and stir until it reaches
your desired creaminess. Spoon into bowls and serve immediately.
Change it up: Any kind of pasta will work in this dish. For more flavor,
add ½ cup of frozen peas after cooking the bacon.
Traditionally credited to kitchens of the southern United States, my

version of country ham and beans is a flavor-filled shortcut for a dish that
normally bubbles on the stove for hours. The key is to use canned beans
and precooked ham, which cuts out a lot of cooking time without losing
any of the flavor. If you don’t have ham, you can try bacon instead—
partially cook it first and add it to the pan in step 2.
½ pound cooked ham, chopped
1 cup chicken broth
¼ cup packed brown sugar
1 tablespoon vinegar
Salt
2 (15-ounce) cans great northern beans (or white kidney beans)

Add the onion and cook, stirring often, until softened, about 4 minutes.
Add the garlic and cook, stirring occasionally, for 2 minutes more.
2. Add the ham, chicken broth, brown sugar, and vinegar. Season with salt
and pepper and stir until combined.
3. Bring the mixture to a low boil, add the beans, and stir gently until
combined. Cover, adjust the heat to low, and cook, stirring occasionally,
for 20 minutes.
4. Spoon into bowls and serve immediately.
Serving suggestion: Serve with a green salad and Skillet Cornbread from
Scratch .
Citrus Carnitas
PREP TIME: 15 minutes COOK TIME: 2 hours 15 minutes SERVES 4
CROWD PLEASER
When my family and I are invited to a potluck or to watch a game at a

friend’s house, I often bring carnitas in a slow cooker to keep warm until
serving. It is a wonderfully versatile dish that tastes great by itself as well
as serving as the meat in other dishes. I like this recipe because of the
layered combination of tart citrus and savory flavors.
¼ teaspoon salt
2 pounds boneless pork shoulder roast
1 white onion, chopped
Juice of 3 oranges, rinds reserved
3 teaspoons grated orange zest
1 tablespoon dried oregano

2. In a small bowl, combine the cinnamon, chili powder, salt, and pepper.
3. Put the pork roast on a plate and rub the entire surface with the spice
mixture.
the roast and brown on all sides, about 2 minutes per side. Transfer the
roast back to the plate and set aside.
5. Add the onion and garlic to the skillet. Cook, stirring often, until
softened, about 4 minutes.
6. Return the roast to the skillet. Pour the orange juice over the roast and
sprinkle it with the orange zest and oregano.
7. Place the orange rinds around the roast. Cover, place the skillet in the
oven, and cook for 2 hours.
8. Put the roast on a cutting board and, using a knife and fork, shred the
roast into small, thin strips. It will come apart easily.
9. Remove and discard the citrus rinds from the pan. Skim any excess fat
from the pan juices. Transfer the shredded meat back into the skillet to
soak up the juices. Serve immediately, or store in an airtight container
and refrigerate for up to five days or freeze for up to two months.
Change it up: Serve the carnitas over rice for a hearty meal, or inside
crispy corn tortilla shells for tacos. This shredded pork is so good leftover
that we sometimes make it with eggs for breakfast, too! It tastes even
better with a sprinkle of chopped fresh cilantro and a squeeze of lime.
CROWD PLEASER
Lasagna is a lot easier when we lose some of the hard edges and make the
dish more free-form. Instead of square portions, the roundness of the
skillet and the loose construction of the dish make it more informal and
fun—and hard to mess up. Rest assured, it still packs a punch of flavor.
1 pound Italian sausage, casings removed and meat crumbled
3 cups Basic Marinara Sauce or 1 (24-ounce) jar marinara sauce
2 cups water
10 lasagna noodles, broken into 3-inch lengths
1 cup ricotta cheese
2 tablespoons minced fresh basil (optional)

sausage and cook, stirring often, until browned, about 10 minutes.
Transfer the sausage to a small bowl and set aside.
3. Add the marinara sauce and water to the skillet and stir until combined.
Stir the lasagna noodles into the sauce, pushing them down with a spoon
until they are submerged. Cover the skillet and cook for 20 minutes.
4. Remove the cover, add the sausage, and stir until well combined. Spoon
small amounts of ricotta cheese all over the skillet.
5. Sprinkle the mozzarella and Parmesan cheese evenly over the skillet.
Place in the oven and bake for 15 minutes.
6. Let sit for 5 minutes. Sprinkle with the basil (if using) and serve.
Change it up: You can substitute ground beef or ground turkey for the
sausage in this recipe.
CHAPTER SEVEN
Sweet Things and Staples

Bananas Foster
Baked Apples
Berry Cobbler
7-Layer Bars
Brownie Pie
Skillet S’mores
Hot Artichoke Dip
Bourbon Pineapple Upside-Down
Cake
LEFTOVER FRIENDLY
This is not your grandma’s recipe. I updated this classic recipe to appeal
to modern tastes for a throwback, Mad Men vibe with an everything-old-
is-new-again charm. Plus, it’s so darn easy—you can make it in a cast-
iron skillet and pop it right into the oven to bake. Leftovers can be kept in
an airtight container on the kitchen counter for up to three days.
½ cup butter
1 cup packed brown sugar
1 (20-ounce) can sliced pineapple
Luxardo cocktail cherries (or maraschino cherries)
¾ cup chopped pecans
3 eggs, separated
1 cup granulated sugar
⅓ cup bourbon
1 cup flour
1 teaspoon baking powder
¼ teaspoon salt

2. In a 10-inch cast-iron skillet over medium heat, melt the butter. Add the
brown sugar and stir until the sugar is melted, being careful not to
overheat the mixture or it will caramelize and harden. (Believe me, I
learned this the hard way.) Turn off the heat.
3. Drain the pineapple and reserve ⅓ cup of juice. Arrange 8 pineapple
rings in a single layer over the sugar mixture in the skillet. Place a
cherry in the center of each pineapple slice. Spread the pecans evenly
over the top. Set aside.
4. In a large bowl, beat the egg yolks with an electric mixer until creamy.
Add the granulated sugar gradually, until completely blended. Add the
bourbon, the reserved pineapple juice, and vanilla and beat until
combined.
5. In another bowl, combine the flour, baking powder, and salt. Add the
flour mixture to the egg mixture gradually and beat until combined.
Clean the mixer beaters.
6. In a small bowl, beat the egg whites with an electric mixer on high
speed until stiff peaks form. Fold the egg whites into the batter. Pour the
batter into the skillet, making sure all the pineapples are covered well.
7. Bake for 30 to 35 minutes, or until a toothpick inserted in the center
comes out clean. Let stand for a few minutes before turning upside
down onto a serving plate.
8. Serve warm.
Change it up: Feel free to omit the bourbon and substitute another ⅓ cup
of pineapple juice. Add a dollop of whipped cream or a scoop of vanilla
ice cream on top and you are good to go.
Bananas Foster
UNDER 15 MINUTES
Served with much fanfare in some restaurants, complete with a whoosh of

fire, this version keeps all the flavor without the flames. Better yet, it’s a
ridiculously easy recipe that takes about 10 minutes to make. If you are in
a pinch for time and want to impress, make this to really wow your guests.
¼ cup heavy cream
2 bananas, cut into 1-inch-thick slices
¼ cup chopped pecans
¼ dark rum
brown sugar and stir until combined, about 1 minute.
2. Add the cream and stir to combine. Add the bananas and pecans and
cook until the mixture starts to bubble, about 2 minutes.
3. Slowly pour in the rum and cook, stirring often, for 2 minutes more.
4. Serve immediately.
Serving suggestion: Trying using walnuts or pistachios in this recipe if

you’d like. This dish tastes best served over vanilla ice cream or with a big
dollop of whipped cream on top. Or both!
Baked Apples
It’s funny to me when restaurants or chefs make something more

complicated than it needs to be. Baked apples are one of the simplest
desserts to make, and the result is always impressive. The round form of
the apple standing up on a plate and surrounded by sweet caramelized
sauce is gorgeous, but the taste is the clincher. Everyone will think that
you went to great trouble. Only you and I need to know how easy it
actually is!
2 tablespoons brown sugar
2 tablespoons chopped walnuts
2 tablespoons chopped raisins
2 apples, cored (Rome Beauty or Golden Delicious work best)
1 tablespoon butter
½ cup boiling water

2. In a small bowl, combine the brown sugar, cinnamon, walnuts, and
raisins.
3. Stuff the mixture into the apples, and place ½ tablespoon of butter on
top of each apple.
4. Place the apples in a cast-iron skillet at least 2 inches apart. Pour the
boiling water into the bottom of the pan to surround the apples.
5. Place the skillet in the oven and bake for 40 minutes, or until apples are
cooked through but not mushy.
6. Spoon the juices from the skillet over the top of the apples. Put the
apples in bowls and serve.
Change it up: Almost any type of apple can be used in this recipe, and the
sweeter the better, so avoid green apples like Granny Smith. You can use
pecans instead of walnuts and any type of dried fruit will work instead of
the raisins if you prefer. It’s best served with a scoop of vanilla ice cream
like apple pie à la mode.
Berry Cobbler
PREP TIME: 10 minutes COOK TIME: 40 minutes, plus 15 minutes to cool SERVES 6
LEFTOVER FRIENDLY
Summertime calls for cobblers because there is so much fresh fruit

available. While berry pie may be difficult to pull off, cobblers deliver the
same flavors for a fraction of the work. Served warm with vanilla ice
cream? Oh yeah.
1 tablespoon butter
5 cups mixed fresh raspberries, blackberries, and sliced strawberries
2 tablespoons cornstarch
¼ teaspoon salt
1 cup sugar
1 tablespoon lemon juice
½ teaspoon vanilla extract
1 package white or yellow cake mix
2 tablespoons cold butter, cut into small cubes

2. In a cast-iron skillet over medium heat, melt the butter. Remove from
the heat and swirl the skillet to make sure the butter covers the bottom
and sides.
3. In a large bowl, combine the berries, cornstarch, and salt and stir until
evenly coated.
4. Add the sugar, lemon juice, and vanilla and stir until combined.
Transfer the mixture to the buttered skillet.
5. Place the skillet in the oven and bake for 10 minutes.
6. Sprinkle the cake mix over the berry mixture and pat it down firmly into
the berries to form a smooth topping. Dot the butter cubes evenly over
the top of the cake mix.
7. Put the skillet back into the oven and bake for 30 minutes. Let sit for 15
minutes before serving.
Serving suggestion: The beauty of this recipe is that you can substitute
almost any kind of fruit for the berries, including sliced peaches, apricots,
plums, mangos, and even rhubarb.
PREP TIME: 5 minutes COOK TIME: 15 minutes, plus 30 minutes to set SERVES 2
Here’s another throwback classic and you can’t beat the fantastic flavors.
Your grandparents’ recipe may be a bit more involved than this version,
but I’ve found a quick and easy way to deliver the same comfort in your
own home.
1½ cups milk
½ cup instant rice
2 tablespoons sugar
2 tablespoons raisins
⅛ teaspoon salt
1 egg
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon (optional)
1. In a nonstick pan over medium heat, combine the milk, rice, sugar,
raisins, and salt, and bring to boil, stirring constantly.
2. Adjust the heat to medium-low and simmer, stirring often, for 5
minutes.
3. In a small bowl, whisk together the egg and vanilla. Using a large
spoon, slowly add two spoonfuls of the hot milk mixture into the egg
mixture and stir well.
4. Pour the egg mixture into the pan and stir until combined. Adjust the
heat to low and cook for 1 minute, stirring constantly. Remove from the
heat and set aside for 30 minutes.
5. Spoon into bowls, sprinkle with cinnamon (if using), and serve.
Change it up: This pudding tastes just as delicious without raisins. You can
substitute chopped walnuts or almonds, or add the nuts along with the
raisins.
LEFTOVER FRIENDLY
A favorite of many, chocolate chip cookies can take many forms. We’ve
made them in bars, fingers, frosted, dipped, chunky, smooth, with raisins,
with nuts—you name it. When it’s made in pie form, an added bonus is its
gooey center. This recipe allows for a lot of potential add-ons, so have at
it.
½ cup granulated sugar
1¾ cups flour
½ teaspoon baking soda
¼ teaspoon salt
1 egg
1 cup chocolate chips
½ cup chopped walnuts (optional)

2. In a cast-iron skillet over medium heat, melt the butter. Add the
granulated sugar, brown sugar, and vanilla and stir until combined. Set
aside.
3. In a medium bowl, combine flour, baking soda, and salt. Set aside.
4. In a small bowl, beat the egg. Slowly stir it into the butter and sugar
mixture. Add the flour mixture and stir until smooth.
5. Add the chocolate chips and nuts (if using) and mix to combine. Press
the dough into the skillet evenly. Place the skillet in the oven and bake
for 20 minutes. Let sit for 5 minutes before serving.
Serving suggestion: This recipe works well with any kind of chocolate
chips, but our family prefers milk chocolate. You can also put a layer of
chocolate chips on top of the pie five minutes before it’s finished. They’ll
melt and then you can spread them with a knife like frosting. Cut into
wedges and top with a scoop of ice cream.
7-Layer Bars
LEFTOVER FRIENDLY
Some people refer to these scrumptious morsels as “heavenly bars,” and I

can see why. The combination of sweet flavors works perfectly, and the
result is crunchy, chewy, crumbly, and gooey. The last time I made this
recipe, the bars were gone in a matter of hours. The only accompaniment
you need is a glass of cold milk!
½ cup plus 1 tablespoon butter, divided
1 cup crumbled graham crackers
1 cup butterscotch chips
1 cup flaked coconut
½ cup chopped walnuts
1 (10-ounce) can sweetened condensed milk

2. In a cast-iron skillet, spread 1 tablespoon of butter over the bottom and
sides with a paper towel.
3. Put the skillet over medium heat and melt the remaining ½ cup of
butter. Remove from the heat.
4. Cover the bottom of the pan with the graham cracker crumbles and pat
them down.
5. Add a layer of chocolate chips, followed by a layer of butterscotch
chips, and a layer of coconut. Sprinkle the walnuts over the coconut.
6. Pour the sweetened condensed milk on top, spreading it evenly.
7. Put the skillet into the oven and bake for 30 minutes. Let cool before
cutting into bars and serving.
Change it up: If you don’t have walnuts, you can substitute pecans in this
recipe. Also, any type of chocolate chips can be used—milk chocolate,
semisweet, or white chocolate all taste great.
Brownie Pie
CROWD PLEASER
Believe me when I tell you that making brownies from scratch is super
easy and the result tastes way better than any store-bought mix. This
recipe delivers chocolate upon chocolate, and, for brownie fans, it feeds
the monster.
⅔ cup flour
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee
¼ teaspoon salt
1 cup sugar
3 eggs
1 cup semisweet chocolate chips, melted
½ cup semisweet chocolate chips

2. In a cast-iron skillet over medium heat, melt 1 tablespoon of butter.
Using a paper towel, spread the butter over the bottom and sides of the
pan.
3. In a small bowl, combine the flour, cocoa powder, instant coffee, and
salt. Set aside.
4. In a large bowl, combine the remaining ½ cup of butter and the sugar.
Add the eggs, vanilla, and melted chocolate and whisk until combined.
5. Using a spatula, fold in the flour mixture until combined. Pour the
batter into the skillet and spread it out evenly.
6. Sprinkle the chocolate chips over the top. Place the skillet in the oven
and bake for 20 minutes. Let sit for 10 minutes before cutting into bars
and serving.
Change it up: If you like your brownies with nuts, add ½ cup walnuts
along with the chocolate chips just before baking. To make a more gooey
brownie, cook for five minutes less.
Skillet S’mores
CROWD PLEASER
I don’t believe that s’mores have to be a strictly outdoor fireside activity,

and this recipe delivers the same goodness that you can enjoy—even on a
rainy day. With the help of a skillet, I’ve created a version with the
traditional flavor combinations but without the charred marshmallows and
burned fingers. If you have kids, this is a great treat to make for
sleepovers or for a group movie night.
½ cup granulated sugar
1 egg
1½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 cups crumbled graham crackers
1 cup mini marshmallows

2. In a cast-iron skillet over medium heat, melt 1 tablespoon of butter.
Using a paper towel, spread the butter over the bottom and sides of the
pan.
3. Put the remaining ½ cup of butter in a microwave-safe bowl and
microwave on high until melted. Let it cool to room temperature.
4. In a medium bowl, combine the melted butter, brown sugar, and
granulated sugar. Mix until smooth. Add the egg and vanilla and stir
until combined.
5. In a large bowl, mix the flour, baking soda, and salt until fully
combined. Add chocolate chips and stir well.
6. Add the flour mixture to the butter and sugar mixture, and stir until
combined completely.
7. Pour the batter into the greased skillet, spreading it out evenly. Place the
skillet in the oven and bake for 20 minutes.
8. Sprinkle the graham crackers over the top and add the marshmallows.
Place the skillet back in the oven and bake for 5 minutes, until the
marshmallows are melted. Serve immediately.
Change it up: You can use any type of chocolate chips in this recipe. (My
family prefers milk chocolate.) If you really like chocolate, you can
drizzle chocolate syrup over the top of the marshmallows before putting
the skillet back into the oven.
CROWD PLEASER
We go through jars and jars of peanut butter in my house—faster than any

other food item. Depending on what kind of peanut butter you buy, this
recipe changes in delicious ways. Regular supermarket peanut butter
delivers a traditional flavor, while the natural kind you stir before eating
makes the cookies even more moist. Are you a chunky or smooth kind of
guy?
1 cup (2 sticks) butter
¾ cup peanut butter
1 cup granulated sugar
2 teaspoons vanilla extract
3 eggs
1 cup flour
1 teaspoon baking powder
1 (12-ounce) package chocolate chips

2. In a cast-iron skillet over medium heat, melt the butter.
3. Add the peanut butter, granulated sugar, brown sugar, and vanilla and
stir until combined. Set aside.
4. In a small bowl, beat the eggs. Add the eggs to the peanut butter mixture
and stir until combined. Add the flour, baking powder, and chocolate
chips, stirring gently until combined.
5. Place the skillet in the oven and bake for 25 minutes. Let sit for 5
minutes before cutting into bars and serving.
Change it up: Substitute white chocolate chips for a more delicate flavor,
or double down and use peanut butter chips instead for a stick-to-the-roof-
of-your-mouth flavor sensation.
Full credit must be given to my dearly departed friend Commander John

Ingham for this recipe, which he concocted. He traveled the world as part
of the US Navy and tasted flavors in far-flung places, which I’m sure
influenced this sweet and tart dressing I always begged him to make for
me.
Juice of 1 lime
1 tablespoon sugar
¼ cup olive oil
¼ cup ketchup
¼ cup sweet pickle juice
Salt
In a medium bowl, combine the lime juice, garlic, sugar, olive oil,
ketchup, pickle juice, and salt and pepper to taste, and whisk until the
sugar dissolves.
Kitchen hack: To easily peel garlic, remove the clove from the bulb and
press down on the clove with the side of a knife until it breaks. The skin
will fall right off.
Per serving: Calories: 75; Protein: <1g; Fat: 7g; Total carbs: 4g; Net carbs: 4g; Fiber: <1g
CROWD PLEASER, LEFTOVER FRIENDLY, UNDER 30 MINUTES
Cornbread tastes great with so many of the recipes in this book, and this
version has proven popular with my family and friends. Making it from
scratch far exceeds the taste of most store-bought mixes, and you can
control what additional ingredients you might want to throw in for extra
flavor. So good served warm with butter and a drizzle of honey.
2 cups yellow cornmeal
1½ cups flour
2 teaspoons salt
2 teaspoons baking powder
1 teaspoon baking soda
3 eggs, beaten
2 cups milk
¼ cup butter, melted

2. Rub a cast-iron skillet with the vegetable oil, making sure to coat the
bottom and sides. Place the skillet in the oven to warm.
3. In a large bowl, whisk together the cornmeal, flour, salt, baking powder,
and baking soda.
4. In a small bowl, combine the eggs, milk, and melted butter. Add it to the
cornmeal mixture and stir until just combined.
5. Remove the skillet from the oven and pour the batter into the pan.
Return the skillet to the oven and bake for 20 minutes. Cut into wedges
and serve.
Change it up: For added flavor and texture, you can add ½ cup of frozen
corn, shredded cheddar cheese, or crumbled bacon to the batter before
baking. Slip extra pieces into zip-top plastic bags and store at room
temperature for up to five days or freeze them for up to a month.
Hot Artichoke Dip
LEFTOVER FRIENDLY
If you need a dip to take to potlucks or office parties, this is the one to
make. It’s such a favorite among my friends that I’ve had people dip into
it before I even set it down on the table. Sometimes the simplest things to
put together are the ones people end up loving the most.
2 (14-ounce) cans artichoke hearts, drained and chopped
2 cups grated Parmesan cheese
1 cup mayonnaise
½ cup sour cream
¼ cup chopped green onions
¼ teaspoon cayenne pepper
¼ teaspoon salt
Tortilla chips, for serving

2. In a large bowl, combine the artichoke hearts, Parmesan, mayonnaise,
sour cream, garlic, green onions, cayenne, and salt. Pour the mixture
into a cast-iron skillet and spread it evenly with a spatula.
3. Place the skillet in the oven and bake for 25 minutes. Serve with tortilla
chips for dipping.
Change it up: If you like a spicier dip, add 1 (8-ounce) can of chopped
green chiles. You can also substitute slices of sourdough bread for the
tortilla chips to serve a more filling dish. If you have leftovers, this dip
tastes really good as a sandwich spread on seeded bread with deli meat and
cheese.
Often, people overthink guacamole, not realizing that it’s best enjoyed in
its purest form. The creamy and slightly nutty flavor of the avocado is
complemented by the tartness of lime and the spice of salsa, and the
combination is not overpowering. Serve with tortilla chips or on top of
tacos or enchiladas.
4 ripe avocados, halved and pitted
Juice of 1 lime
¼ cup salsa
Salt
1. In a medium bowl, mash the avocado into chunks with a fork.

2. Add the lime juice, salsa, and chili powder. Season with salt and pepper
and stir to combine.
Kitchen hack: To cut an avocado, cut it in half lengthwise, rotating the

knife around the pit. Twist the avocado to separate the two halves. Strike
the pit sharply with a large knife, then twist the knife and the pit should
come out attached to the knife. Use a large spoon to scoop the flesh out of
each half.
Here’s another favorite from Nana’s kitchen. This sauce provides the basis
for so many dishes and it’s very simple to make, producing a smooth,
flavorful sauce for topping your favorite pasta noodles, lasagna, chicken
breasts, and more. The best thing about this recipe is that once you have it
down, you can add ingredients to jazz it up.
½ cup finely chopped yellow onion
1 (28-ounce) can chopped tomatoes
1 (28-ounce) can tomato sauce
¼ cup tomato paste
½ cup water
½ cup red wine
1 teaspoon sugar
1 teaspoon dried basil
1. In a nonstick pan over medium heat, warm the olive oil. Add the onion
and cook, stirring often, until softened, about 4 minutes.
2. Add the garlic, chopped tomatoes, tomato sauce, tomato paste, water,
red wine, sugar, oregano, and basil and stir until combined. Adjust the
heat to medium-low and simmer, stirring occasionally, for 20 minutes.
3. Serve immediately, or store in an airtight container and refrigerate for
up to five days or freeze for up to two months.
Change it up: If you would like to make a simple Bolognese sauce, add
ground beef or Italian sausage along with the onions and cook for 8
minutes, until the meat is browned. You can also substitute chicken broth
or beef broth for the red wine if you prefer.
Measurement Conversions
OVEN TEMPERATURES
FAHRENHEI CELSIUS
T (APPROXIMATE)
250°F 120°C
300°F 150°C
325°F 165°C
350°F 180°C
375°F 190°C
400°F 200°C
425°F 220°C
450°F 230°C
WEIGHT EQUIVALENTS
US STANDARD METRIC
(APPROXIMATE)
½ ounce 15 g
1 ounce 30 g
2 ounces 60 g
4 ounces 115 g
8 ounces 225 g
12 ounces 340 g
16 ounces or 1
455 g
pound
VOLUME EQUIVALENTS (LIQUID)

US US STANDARD METRIC
STANDARD (OUNCES) (APPROXIMATE)
2 tablespoons 1 fl. oz. 30 mL
¼ cup 2 fl. oz. 60 mL
½ cup 4 fl. oz. 120 mL
1 cup 8 fl. oz. 240 mL
1½ cups 12 fl. oz. 355 mL
2 cups or 1 pint 16 fl. oz. 475 mL
4 cups or 1
32 fl. oz. 1L
quart
1 gallon 128 fl. oz. 4L
VOLUME EQUIVALENTS (DRY)

US METRIC
STANDARD (APPROXIMATE)
⅛ teaspoon 0.5 mL
¼ teaspoon 1 mL
½ teaspoon 2 mL
¾ teaspoon 4 mL
1 teaspoon 5 mL
1 tablespoon 15 mL
¼ cup 59 mL
⅓ cup 79 mL
½ cup 118 mL
⅔ cup 156 mL
¾ cup 177 mL
1 cup 235 mL
2 cups or 1 pint 475 mL
3 cups 700 mL
4 cups or 1
1L
quart
Acknowledgments
So many have helped make this book possible, but most of all my family
—my husband, Triton, and our daughters, Ava and Sophia—have braved
many an experimental dish with smiles and encouragement. Of course,
thanks to my talented, patient, and steadfast friend Indra, who has
supported me in more ways than she will ever know. And I’m grateful for
the love and humor of friends I have cooked and created dishes with for
many years—Patti, Penney, Tommy, Mark, Erica, Tim, Peter, Liliana,
Nancy, Sundae, Susan, and so many more.
I was lucky to grow up as part of a big Italian family full of love,
great cooks, and delicious food. My grandmother Josie and my mother
Anne were huge influences, as was my uncle Sam, auntie Lil, and auntie
Re, who could cook for the masses like nobody’s business. My brother, my
cousins, and I all learned from the best. When we get together now, our
Sicilian roots live on through our cooking and the love we show our
families through the food we make every day.
About the Author
JON BAILEY is a dad, home chef, and blogger at

2DadsWithBaggage.com , where he shares recipes and stories about his
family adventures, travels, and favorite discoveries from around the world.
From their launchpad in San Diego, Jon and his family have traveled the
globe, sampling the odd and the amazing in kitchens far and wide. A
content creator for a number of global media outlets, Jon is cohost of the
livestream cooking show Dinner’s Going to be a Little Late Tonight with
lifelong friend Patti Werry.

One Pan Cookbook For Men

Uploaded by

Copyright:

Available Formats

One Pan Cookbook For Men

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

One Pan Cookbook For Men

Uploaded by

Copyright:

Available Formats

What are some of the breakfast recipes included in the book?

What are some of the breakfast recipes included in the book?

What types of side dishes and snacks are featured?

What types of side dishes and snacks are featured?

Copyright © 2020 by Rockridge Press, Emeryville, California

No part of this publication may be reproduced, stored in a retrieval

CHAPTER ONE: One-Pan Cooking

CHAPTER TWO: Breakfasts of Champions

CHAPTER THREE: Sides and Snacks

CHAPTER FOUR: Meatless Meals

CHAPTER FIVE: Chicken, Turkey, and Seafood Mains

CHAPTER SIX: Beef, Lamb, and Pork Mains

ABOUT THE AUTHOR

A Man with a Pan

PANS YOU NEED

Heavy Metal: Cleaning Your Cast-Iron Skillet

Other Tools of the Trade

SHOPPING MADE EASY

THE BEST FOODS TO STOCK UP ON

About the Recipes

Whenever my family goes to diners for breakfast on our road trips, I

1. Line a plate with paper towels.

1. Preheat the oven to 350°F. Line a plate with paper towels.

1. Preheat the oven to 350°F.

A favorite breakfast to order in Mexico, now hugely popular in the United

1. Line a plate with paper towels.

1. In a cast-iron skillet over medium heat, cook the sausage, breaking it up

1. Preheat the oven to 375°F.

Change it up: Instead of zucchini, try chopped broccoli, asparagus,

1. Preheat the oven to 350°F.

To make the rolls

To make the icing

1. In a nonstick pan over medium heat, melt 1 tablespoon of butter,

To make the pancakes

To make the topping

To make the crepes

To make the filling

Iced-Coffee Workout Smoothie

Sides and Snacks

1. In a large bowl, combine the pineapple, marshmallows, coconut,

Serving suggestion: Try using chopped chicken or shrimp instead of

To make the dressing

To make the salad

I live with my family in Southern California and we can’t help learning

1. In a large bowl, toss together the shrimp, onion, jalapeño, tomato,

Another of my mom’s famous dishes, this always steals the show. It

1. Preheat the oven to 325°F.

1. Preheat the oven to 400°F.

Perfect to accompany meals featuring meats or chicken, this potato

1. Preheat the oven to 300°F. Grease a cast-iron skillet with butter.

Leftover tip: Refrigerate leftovers in an airtight container for up to four

1. Preheat the oven to 400°F.

1. Preheat the oven to 350°F. Line a plate with paper towels.

The beauty of this recipe is in the name—start with a basic quesadilla of

1. In a medium bowl, combine the beans and salsa. Set aside.

A basic in your kitchen repertoire, the diner-style ham and cheese

Change it up: Instead of cheddar cheese, try sliced Swiss or Gruyère

1. In a cast-iron skillet over medium-high, bring the water and a pinch of

Leftover tip: You can store leftovers in an airtight container in the