chopped steak with charred onions & queso blanco
Less than 30 minutes - easy
Queso blanco is Spanish for white cheese. It’s wonderful to cook with because unlike most American-style cheeses, it becomes soft and creamy when heated but won’t melt.
makes 4 servings 2
Small Vidalia or red onions, sliced into 1⁄2-inch-thick rings
Bertolli® extra-virgin olive oil
Salt and freshly ground pepper
4 ground beef patties, 1 to 1&1⁄4 pounds total
4 hard-boiled eggs, chopped
1 16-ounce jar Salpica® Cilantro Green Olive Salsa with Roasted Tomatillos, or salsa verde of choice
3 tablespoons capers
6 ounces queso blanco, crumbled
1⁄2 cup chopped fresh cilantro
2 tablespoons Bertolli® extra-virgin olive oil
1. Heat a grill/grill pan/broiler on high.
2. Brush both sides of onion slices with olive oil. Season with salt and pepper and place on grill. When one side is charred, after about 5 minutes, turn onion slices over.
3. Season beef patties with salt and pepper. Place on grill next to onions and cook for about 2&1⁄2 minutes per side for medium-rare. Remove patties and onions from grill. Onions should be tender and nicely charred on both sides.
4. Meanwhile, in a medium bowl combine eggs with salsa, capers, cheese, and cilantro. Stir in olive oil and season with salt and pepper to taste.
5. Pile one-quarter of the onions on top of each patty. Top with salsa mixture and serve.
grocery list
fresh
1&1⁄4 pounds ground beef
1 bunch cilantro
packaged
16-ounce jar Salpica® Cilantro Green Olive Salsa with Roasted Tomatillos
8-ounce package queso blanco
staples
Vidalia onions
eggs
capers
extra-virgin olive oil
tools
grill pan
shrimp with grits & cheese
Less than 30 minutes - easy
Shrimp, bacon, and creamy, cheesy grits.
makes 4 servings
1⁄3 pound bacon
1&1⁄2 pounds raw shrimp, peeled and deveined (see how-to photos, page 145)
Salt and freshly ground pepper
1⁄4 cup fresh thyme leaves
1 tablespoon Amore® garlic paste, or 3 garlic cloves, chopped
2 cups milk
3⁄4 cup quick-cooking grits
1&1⁄2 cups shredded sharp cheddar cheese
1. Preheat broiler on high.
2. Lay bacon slices in a single layer on a large microwaveable plate. Cook bacon in microwave on high until crisp, about 6 minutes. (If your microwave doesn’t have a turntable, give the plate a quarter-turn halfway through the cooking time.) Crumble bacon and reserve bacon fat.
3. Line a rimmed baking sheet with foil. Put shrimp in a large bowl; season with salt and pepper and toss with thyme, garlic paste, and the reserved bacon fat. Lay shrimp in a single layer on the prepared baking sheet. Broil until shrimp are just cooked through, about 4 minutes.
4. Meanwhile, in a medium saucepan bring milk to a boil over high heat. Whisk in grits. Turn heat down to low and cook according to package directions, about 4 minutes. When done, whisk in cheddar cheese. Season to taste with salt and pepper. Pour grits into a serving dish and sprinkle with crumbled bacon. Top with shrimp and serve.
grocery list
fresh
1⁄3 pound bacon
1&1⁄2 pounds raw shrimp
packaged
1-ounce package fresh thyme leaves
3.15-ounce tube Amore® garlic paste
18.4-ounce box quick-cooking grits
8-ounce package sharp cheddar cheese
staples
milk
tools
rimmed baking sheet
medium saucepan
chicken & fresh salsa stew with black beans & sour cream
Less than 15 minutes - easy
It’s easy to cook without fat in terms of method, but how do you replace the rich flavor? Adding beans—with their buttery, creamy quality—is a good way to do it.
makes 4 servings
3 14-ounce cans low-sodium chicken broth
1 bunch scallions, sliced on a bias (see how-to photos, page 21)
2 15-ounce cans black beans, rinsed and drained
3 boneless, skinless chicken breasts, cut into thin strips
Salt and freshly ground pepper
2 cups fresh prepared hot salsa
1⁄2 cup chopped fresh cilantro
1⁄2 cup reduced-fat sour cream
1. In a medium saucepan, bring chicken broth, scallions, and black beans to a simmer; turn heat to low.
2. Season chicken with salt and pepper; add to broth. Poach chicken until just cooked through, 2 to 3 minutes. Add salsa and cilantro; season to taste with salt and pepper, if necessary.
3. Ladle stew into bowls, top with a dollop of sour cream, and serve.
grocery list
fresh
1 bunch scallions
3 boneless, skinless chicken breasts
16 ounces prepared hot salsa
1 bunch cilantro
packaged
Two 15-ounce cans
black beans
staples
low-sodium chicken broth
reduced-fat sour cream
tools
medium saucepan
broiled chicken legs with onions, apples & chunky lemon-pepper sauce
Under 30 mins- extremely easy
Chicken legs are my desert-island food. Never been a breast man—they can be dry and flavorless—but gimme a juicy leg any day of the week. makes 4 servings
2&1⁄2 pounds chicken legs
Salt and freshly ground pepper
2 large Vidalia onions, peeled
2 Granny Smith apples, peeled, cored, and quartered
2 tablespoons Bertolli® extra-virgin olive oil
1 10-ounce jar Tabasco® Spicy Red Pepper Jelly
3 lemons
Fresh coarsely ground black pepper
1. Preheat broiler on low. Line a rimmed baking sheet with foil. Season chicken generously with salt and pepper. Place chicken in center of pan.
2. Cut each onion into 12 thin wedges. Scatter onions and apples around chicken. Drizzle everything with olive oil and season with salt and pepper. Broil for 10 minutes. Turn chicken over and stir apples and onions to expose uncooked surfaces. Turn broiler on high. Broil until chicken is charred and cooked through, about another 10 minutes.
3. Meanwhile, heat pepper jelly in a small saucepan until melted. Peel the lemons and remove the pith. Dice the lemons, reserving the juice. Remove jelly from heat; add diced lemon and juice. Stir to combine and season to taste with salt and pepper.
4. To serve, spoon sauce on top of chicken, onions, and apples and top with fresh coarsely ground pepper.
grocery list
fresh
2&1⁄2 pounds chicken legs
2 Granny Smith apples
packaged
10-ounce jar Tabasco® Spicy Red Pepper Jelly
staples
Vidalia onions
extra-virgin olive oil
lemons
tools
rimmed baking sheet
small saucepan
Related links on Shine:
5 cheap and easy appetizers
Best beginner cookbooks