- Everyday Food | Shine Supper Club | Wed, Nov 27, 2013 1:15 PM EST | Comments"Who has hours to spend making dinner every night? That's why all week long, I'm sharing my favorite recipes for quick-cooking meals that don't skimp on flavor. Today's recipe for broiled skirt steak with a pear and pecan salad easily falls into that category. As promised, this meal is super fast to make -- it takes less than 30 minutes from prep to table. And while I love a speedy dish, my favorite part of this recipe is the tangy buttermilk dressing that adds an incredible pop of flavor to each bite. This is definitely a dinner-worthy salad that your family will ask for again and again. Make it and see for yourself!"
-Everyday Food's Sarah Carey
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Related: 25 Make-Ahead Recipes For a Stress-Free Thanksgiving Day
1 flank steak (1 1/2 pounds)
Coarse salt and ground pepper
1 tablespoon olive oil
1/2 cup buttermilk
6 tablespoons mayonnaise
2 teaspoons cider vinegar
1 head romaine lettuce, torn (about 4 cups)
1 bunch arugula, torn (about 4 cups)
2 Bosc pears, sliced
1/2 cup toasted
The best thing to do with Thanksgiving leftovers? Top them with flaky pastry and bake.
Let's face it: Thanksgiving without leftovers is an incomplete holiday. Sliced turkey, cranberry sauce and stuffing are some of the all-time most delicious things you can put between sliced bread. But there are always enough leftover turkey and vegetables for more than one meal, and eating sandwiches all weekend gets tiring, no matter how good they are. Enter this turkey pot pie, the best new resting place for your Thanksgiving remains.
Reassembling your Thanksgiving dinner in this new form is easy. Just simmer all of the goodness together on the stove, and then transfer to a casserole, top with puff pastry, and bake. The recipe calls for turkey breast in the ingredients, but we think it would work well with any and all parts of the turkey that take to shredding. It's also heavy on the lemon -- we loved the brightness it brought to...Read More »
- Samsung | Shine Supper Club | Fri, Nov 22, 2013 11:05 AM EST | Comments
Creamy potato soup
With the holidays upon us, weeknights are more hectic than usual: Between shuttling the kids around, shopping for gifts, attending office parties and family get-togethers, and putting a sparkling touch on holiday decorations, finding time to sit down as a family for dinner can seem impossible. But preparing several meals in advance will save precious time during stressful holiday months. Simply toss all of a meal's ingredients into a bag to store in the freezer. Then on a chaotic day, dump everything from the bag into a slow cooker or a baking dish in the oven for a home-cooked dinner the whole family can enjoy together. Here are three homemade dinner-in-a-bag ideas for those busy weeknights:
Creamy potato soup
On a chilly winter night, nothing warms the soul quite like a hearty bowl of creamy potato soup. To prep, peel and chop about 4 pounds of potatoes and one onion. Place in a gallon freezer bag and add two 14 oz. cans of chicken broth before freezing. On a busy day, place the froz...Read More »
- Everyday Food | Shine Supper Club | Thu, Nov 21, 2013 3:44 PM EST | Comments"It's time. Thanksgiving is only seven days away -- which means that between now and next Thursday, I'll be spending a lot of extra time in the kitchen (and I bet you will, too). With that thought in mind, I've dedicated this entire week to making the fastest, freshest meals from the Everyday Food December issue. Today, I'm sauteing pork cutlets in a cherry-and-shallot sauce. The result is a vibrant meal that looks far too stunning to be this simple. Did I mention that it takes just 25 minutes from start to finish? It's true. Try out this easy dinner tonight and have plenty of time left over to get a head start on the holiday!"
- Everyday Food's Sarah Carey
Pork with Cherry Sauce
1/4 cup all-purpose flour
1 pork tenderloin, cut into 1-inch slices and each pounded 1/4 inch thick
Coarse salt and pepper
3 tablespoons olive oil, divided
2 large shallots, thinly sliced (about 1 cup)
1/4 cup dry red wine
1/4 cup chicken broth
2 cu...Read More »
- Foodandwine.com | Shine Supper Club | Tue, Aug 20, 2013 9:58 AM EDT | Comments
By Food & Wine
With smoky radicchio, toasted hazelnuts, Parmesan cheese and a bright, lemony dressing, this super-simple salad by Linda Aldredge tastes like more than the sum of its parts. Vegetarian Grilling RecipesGrilled Radicchio with Lemon-Hazelnut Dressing
Grilled Radicchio with Lemon-Hazelnut Dressing
1/4 cup plus 2 tablespoons hazelnuts
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus more for brushing
2 tablespoons freshly grated Parmigiano-Reggiano cheese
Freshly ground pepper
Three 6-ounce heads of radicchio, halved through the core
1. In a skillet, toast the hazelnuts over moderate heat, shaking the pan, until fragrant, 5 minutes. Transfer the nuts to a clean towel and rub off the skins. Coarsely chop 1/4 cup of the hazelnuts; finely grind the remaining 2 tablespoons of hazelnuts.
2. In a medium bowl, whisk the lemon juice with the 1/4 cup of olive oil, the cheese and the 2 tablespoons of finely ground hazelnuts. Season the dressing with salt and pepper.
3. Light a grill. Brush the ra...Read More »