Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipe#01

Salmon Burgers

INGREDIENTS:

2 pounds salmon fillet, skin removed 2 egg whites 1 tablespoon Dijon mustard 1/2 cup fresh bread crumbs (from 2 slices white bread, ground in a food processor) 2 tablespoons chopped fresh dill kosher salt 2 tablespoons olive oil (if cooking on a stovetop) 4 brioche buns, toasted Mayonnaise, yogurt, thinly sliced onion, and pickles (optional), for serving.

Directions:

Step 1
Heat grill or stovetop to medium.

Step 2
Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Step 3
Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form four ¾-inch-thick patties.

Step 4
Place the patties on grill. Cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Step 5
Serve the patties on the brioche buns, with the toppings of your choice.

Recipes#
1/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#01

Crock Pot Cheesy Pasta and Beef Casserole

INGREDIENTS:

. 1 tbsp canola oil
. 1 pound ground beef
. ½ cup chopped onion
. 1 tsp Worcestshire Sauce
. ½ tsp dry mustard
. ½ tsp salt
. ½ tsp pepper
. ¼ tsp garlic powder
. ¼ tsp onion powder
. 2 8oz cans tomato sauce
. 14. 5 oz can diced tomatoes in basil, garlic and oregano
. 1 pound penne pasta
. 2 cups shredded cheddar cheese

Method:

Step 1
Heat oil in a large skillet and brown beef

Step 2
Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes

Step 3
Cover and cook on low for 8 hours

Step 4
Cook pasta on stove top according to directions

Step 5
Stir cooked pasta into beef mixture just before serving

Step 7
Top with Cheddar cheese.

Recipes#
1/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#02

Penne Gorgonzola with Chicken

INGREDIENTS:

. 1 package (16 ounces) penne pasta
. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
. 1 tablespoon olive oil
. 1 large garlic clove, minced
. 1/4 cup white wine
. 1 cup heavy whipping cream
. 1/4 cup chicken broth
. 2 cups (8 ounces) crumbled Gorgonzola cheese
. 6 to 8 fresh sage leaves, thinly sliced
. Salt and pepper to taste

Method:

Step 1
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Step 2
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Step 3
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#03

Beef-Stuffed Zucchini

INGREDIENTS:

. 4 medium zucchini
. 1 pound ground beef
. 1/2 cup chopped onion
. 3/4 cup marinara or spaghetti sauce
. 1 egg, beaten
. 1/4 cup seasoned bread crumbs
. 1/4 teaspoon salt
. 1/4 teaspoon pepper

. 1 cup (4 ounces) shredded Monterey Jack cheese

Method:

Step 1
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Step 2
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Step 3
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Step 4
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

Recipes#
3/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#04

Flavorful Chicken Fajitas

INGREDIENTS:

. 4 tablespoons canola oil, divided
. 2 tablespoons lemon juice
. 1-1/2 teaspoons seasoned salt
. 1-1/2 teaspoons dried oregano
. 1-1/2 teaspoons ground cumin
. 1 teaspoon garlic powder
. 1/2 teaspoon chili powder
. 1/2 teaspoon paprika
. 1/2 teaspoon crushed red pepper flakes, optional
. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
. 1/2 medium sweet red pepper, julienned
. 1/2 medium green pepper, julienned
. 4 green onions, thinly sliced
. 1/2 cup chopped onion
. 6 flour tortillas (8 inches), warmed

Method:

Step 1
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

Step 2
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Step 3
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Step 4
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Recipes#
4/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#05

Potato Kielbasa Skillet

INGREDIENTS:

. 1 pound red potatoes, cubed
. 3 tablespoons water
. 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
. 1/2 cup chopped onion
. 1 tablespoon olive oil
. 2 tablespoons brown sugar
. 2 tablespoons cider vinegar
. 1 tablespoon Dijon mustard
. 1/2 teaspoon dried thyme
. 1/4 teaspoon pepper
. 4 cups fresh baby spinach
. 5 bacon strips, cooked and crumbled

Method:

Step 1
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

Step 2
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Step 3
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Recipes#
5/5

Irish Eggs Benedict With Corned Beef And Cabbage Hash

INGREDIENTS:

For the Corned Beef Brisket
. 1 whole yellow onion, quartered
. 3 pound corned beef brisket
. 8 ounces Guinness
Water

For the Irish Soda Bread
. I used this recipe from Eat Live Run. (The only alteration I made was eliminating the oats.)

For the Hollandaise Sauce
. I used this recipe from Tyler Florence. (I've used this multiple times and it always comes out perfect! Tip: An electric whisk will make this SO easy and fast!)

For the Corned Beef and Cabbage Hash
. 2 Tablespoons Butter
. 1/2 head cabbage
. 1 pound potatoes, boiled until cooked
. salt and pepper

For the Assembly
. 2 Tomatoes, sliced
. 4-6 cups fresh spinach, wilted
. 6 eggs,poached (Here is a great and easy how-to!)

Directions:

1. The night before your breakfast/brunch. In a 5 quart crock pot, throw in the quartered onion.

2. Place in the beef brisket, fatty side up.

3. Pour the beer over the brisket, and pour water over it until it is almost covered.

4. Put the lid on and cook on low overnight for 10 hours.

5. In the morning, pull it out and set it on a cutting board. Allow it to rest for 10-15 minutes before slicing. Reserve the onions and cooking liquid.

6. In the meantime, make your Irish Soda Bread, bake it, and set it aside.

7. Make your hollandaise sauce, and keep warm resting over a double boiler on low until ready to use. (If it thickens up to much by the time you're ready to use it, just add a few drops of water until its back to its correct consistency!)

8. To assemble, toast a slice of the Irish soda bread, and cut it in half.

9. Place a slice of tomato on each half, followed by a spoonful of wilted spinach.

10. Add on a slice or two of the beef brisket. Place a poached egg on top.

11. Spoon on some hollandaise sauce.

To make the Corned Beef and Cabbage Hash

12. Roughly smash up the boiled potatoes.

13. Add in 2 cups of chopped up corned beef, and some salt and pepper

14. Heat a large skillet up to medium-high heat, and ,e,t the 2 Tablespoons of butter.

15. Add the reserved onions from the crock pot and using a spatula push the potato mix down flat.

16. Cook until brown and flip cooking the other side until brown. Roughly toss.

17. In a separate skillet with a fitted lid, toss the cabbage with 1/2 cup of the reserved cooking liquid from the corned beef.

18. Cover and cook until softened.

19. Once done, drain all except 1 tablespoon of the liquid.

20. Add the cabbage and remaining liquid to the corned beef hash. Toss to mix thoroughly.

SKINNY HONEY LEMON CHICKEN

INGREDIENTS:

. 1.5 lbs. boneless, skinless (raw) chicken breasts, cut into bite-sized pieces
. 3 tablespoons soy sauce (if making this gluten-free, be sure to use GF soy sauce)
. 2 tablespoons rice wine vinegar
. salt and pepper
. 1 tablespoon olive oil
. Honey Lemon Sauce (see below)
. optional toppings: toasted sesame seeds, thinly-sliced green onions, extra lemon zest, lemon slices

HONEY LEMON SAUCE INGREDIENTS:

. 3/4 cup chicken stock
. 1/4 cup fresh lemon juice
. 3 tablespoons honey (or more/less to taste)
. 2 tablespoons cornstarch
. zest of 1 lemon
. pinch of ground ginger

DIRECTIONS:

1. Combine the chicken, soy sauce and rice wine vinegar to a large ziplock bag, and toss until the chicken is evenly coated.  Refrigerate for at least 10 minutes, or up to 8 hours.

2. When you are ready to cook the chicken, drain and transfer it to a separate plate.  Season the chicken on both sides with a few generous pinches of salt and pepper.  And in a separate bowl, whisk the honey lemon sauce ingredients together until combined.

3. Heat oil in a large saute pan over medium-high heat.  Add the chicken and saute for 5-7 minutes or until it is cooked through and no longer pink inside, stirring and turning the chicken occasionally for even cooking.  Transfer the chicken to a separate (clean) plate with a slotted spoon.

4. Pour the (whisked) marinade into the empty saute pan.  Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens.  Add in some sriracha if you would like for extra heat, to taste.  (Feel free to also season with extra salt and pepper, or extra honey or lemon.)

Grilled Chicken with Lemon Basil Pasta

INGREDIENTS:

. 4 whole Grilled Chicken Breasts, Sliced
. 1 pound Penne Pasta, Cooked Until Al Dente
. 1/2 stick Butter
. 3 whole Lemons, Juiced
. 3/4 cups Heavy Cream
. 1/4 cup Half-and-half
. 1-1/2 cup Grated Parmesan Cheese (or Romano)
. Salt And Freshly Ground Black Pepper, To Taste
. 20 whole Basil Leaves, Chopped

Preparation Instructions:

1. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

2. In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

3. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Sunshine Burgers

INGREDIENTS:

. 2 handfuls cornflakes, about 25g/1oz
. 225g/ 8oz beef mince
. small bunch basil leaf, ripped into small pieces
. 1 large egg, beaten
. few handfuls plain flour, about 75g/2½ oz
. 1 tbsp vegetable oil
. 6 each mini burger buns, lettuce leaves and tomato slices
tomato ketchup, to serve


Method:

1. Heat oven to 200C/180C fan/gas 6. First, crush the cornflakes by placing them in a freezer bag, then breaking with the rolling pin. This is fun (but mind your fingers) and try not to bash them to dust, just to rough flakes. Put in a bowl.

2. Tip the mince into another bowl, add the basil and a little ground pepper. For lean mince you may need to add 1 tbsp beaten egg to help it bind (stick together), then mix it well. Put some flour on a plate and some beaten egg on another plate.

3. Take about a sixth of the mince mix and shape it into a small burger. Do this by squashing it quite firmly in the palm of your hand. (Burger-shaping will transfer a skill your child may have from playing with modelling clay to the kitchen as they create a ball in their palm, then squash it into a flatter patty.)

4. Next roll the burger in the flour. Then roll it all over in a little egg. Then roll it quite liberally in the crushed cornflakes. Now place it on the oiled baking sheet and start the process again until you have used up all the mix. Try to keep the sizes even so that the burgers cook in the same time.

5. Lightly drip oil onto the top of each burger using a pastry brush and bake in the centre of the oven for 15-20 mins until cooked through. Serve the burgers in the split buns with lettuce, tomato slices and some ketchup.