The days after Christmas and before New Year’s Day can make people wonder, “What day is it today?” Blurry.But that doesn’t mean dinner Even if it feels like a gray area, that’s to be expected.
Alex Snodgrass, cookbook author and author of The Defined Dish, creates clean comfort food recipes that use convenient store-bought ingredients to put great dinners on the table with minimal effort. well known.
Her latest title, Dinner Tonight, focuses on just that, applying simple cooking techniques to wholesome ingredients.
Snodgrass appeared on “Good Morning America” on Tuesday to coincide with the release of his cookbook, where he shared two new recipes that will make even those who swear they can’t cook look great in the kitchen.
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greek chicken and orzo bake
Makes 4 servings
Total time: 45 minutes
“Boldly seasoned chicken, crunchy asparagus, juicy tomatoes, and orzo make for a healthy and delicious Greek dinner. Tender and mellow, orzo absorbs all the delicious Mediterranean flavors and makes this simple Complete an appetizing dinner with just one frying pan.”
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1 1/2 teaspoons kosher salt (divided)
1 1/2 teaspoons dried oregano (divided)
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat
2 tablespoons extra virgin olive oil
2 cloves of garlic (chopped)
1/2 cup thinly sliced shallots (about 1 large shallot)
1 bunch of asparagus, woody ends trimmed and cut into 2-inch pieces
2 cups cherry tomatoes, halved
1/2 cup dry white wine
3/4 cup orzo (subgluten-free orzo for gluten-free)
14 oz can artichoke hearts, quartered and drained
1 cup low sodium chicken soup
1/2 cup pitted Kalamata olives
1/2 cup crumbled feta cheese (omit if dairy-free)
2 tablespoons chopped fresh parsley leaves
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Preheat oven to 400°F.
In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon oregano, black pepper, paprika, cumin, and cayenne pepper. Pat the chicken dry and season both sides evenly with the spice blend.
Heat the oil in a large, oven-safe deep skillet (preferably cast iron) over medium-high heat. Working in batches if necessary to avoid crowding the skillet, add the chicken in a single layer and cook until golden brown on each side, about 2 minutes on each side. Transfer the browned chicken to a plate and set aside. Since the chicken is baked in the oven, there is no need to cook it through.
Reduce the heat under the skillet to medium-high and add the garlic, shallots, asparagus, cherry tomatoes, and remaining 1/2 teaspoon salt. Cook, stirring, until tomatoes begin to soften and asparagus turns bright green, about 4 minutes.
Pour in the wine and deglaze the pan, scraping up any browned bits on the bottom. Cook, stirring, until wine is reduced by half, about 2 minutes. Add orzo, artichoke hearts, broth, and remaining 1 teaspoon oregano and stir. Bring the mixture to a boil, add the browned chicken to the skillet, and sprinkle the olives all over the skillet.
Transfer to oven and bake uncovered for 10 minutes. Remove from the oven and crumble the feta (if using) over the chicken. Return to oven and bake for another 10-12 minutes, until chicken is cooked through and orzo is tender.
Let cool for 5 minutes before serving. Garnish with fresh parsley.
Lasagna made with just one frying pan
Makes 6 servings
Total time: 45 minutes
“I like to call it Lazy Daughter’s Lasagna. My Italian grandfather would have gasped at the thought of this one-pan wonder, but if he were still alive… As someone who loves lasagna, one-pot meals, and Lasagna Hamburger Helper, this recipe is the ultimate in feeding a hungry family with little effort. This is the method. Feel free to substitute regular marinara for the Arrabbiata sauce. Although spicy, this dish is not spicy at all. The Arrabbiata just takes the flavor up a notch!”
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2 tablespoons extra virgin olive oil
1/2 cup small diced yellow onion (about 1/2 small onion)
2 cloves of garlic (chopped)
1/2 pound ground beef (90/10)
1/2 pound bulk mild or spicy Italian sausage
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
24 oz jar arrabbiata or marinara sauce
1/3 cup and 1/4 cup store-bought basil pesto or lemon basil pesto (page 8)
grated zest of half a lemon
6 oz no-boil lasagna noodles (subgluten-free no-boil lasagna for gluten-free options)
1/2 pound fresh mozzarella cheese, thinly sliced
fresh basil leaves (for serving)
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Preheat oven to 375°F.
Heat the oil in a 10-inch ovenproof skillet (preferably cast iron) over medium-high heat. Add onions and garlic and cook, stirring, until onions are soft, about 3 minutes. Add ground beef and sausage. Continue cooking, breaking up the meat with the edge of a spoon, until browned and cooked through, 5 to 6 minutes.
Trim excess fat and stir in salt, pepper, arrabbiata sauce, 1/3 cup pesto, and lemon zest. Bring to a boil and reduce heat to medium-low.
Carefully break the lasagna noodles into 1- to 2-inch pieces and add to the skillet. Don’t worry if it looks a little jagged and imperfect. It still comes together nicely. Gently fold the noodles into the sauce to coat them, then use the back of a spatula to spread the contents of the pan into an even layer.
Place the mozzarella slices evenly in a single layer on the skillet and drizzle remaining 1/4 cup pesto on top, spoonfuls at a time. Carefully cover the pan with aluminum foil, making sure the foil does not touch the top of the lasagna.
Bake for 15 minutes. Carefully remove the foil and continue baking uncovered for another 10-12 minutes until the cheese is golden brown.
Remove the lasagna from the oven and let it cool, uncovered, for 8 to 10 minutes to allow the sauce to settle and thicken a little more. Top with basil and enjoy.