consigliato per te

  • in

    Tuna Melt

    The Best Tuna for Tuna Melts
    Solid tuna canned in extra virgin olive oil makes the best tuna sandwich, melted or classic. The olive oil intensifies the tuna’s flavor. If you don’t like the taste of the oil the tuna is canned in, drain the oil and add your own extra virgin olive oil.
    Likewise, if you can only find tuna canned in water, drain the liquid from the tuna and add a tablespoon or so of extra virgin olive oil. Chunk light tuna can make a mushy tuna salad, so look for solid tuna.
    The brands of canned tuna we most often use are Wild Planet Albacore Solid Wild Tuna in Extra Virgin Olive Oil and Genova Yellowfin Tuna in Olive Oil. You can also find good options at Whole Foods and Trader Joe’s. It might take some experimenting before you find a brand you like.
    The Secret to a Toasty Tuna Melt
    A tuna melt is more or less a deluxe grilled cheese. Spread the outside of the bread with butter so it gets golden-brown and toasty in the skillet.
    The other secret? Don’t rush it! We all know how disappointing it is to burn a sandwich. Take it easy and use medium heat, which will get that bread nice and toasty — and melt that cheese — without burning the bread.
    Swaps & Substitutions
    Use fresh or dried dill instead of the tarragon.
    Use Swiss, Havarti, provolone, muenster, or orange cheddar instead of the white cheddar cheese.
    Use a minced shallot or sliced chives instead of the green onion.
    Add some diced celery or water chestnuts for crunch.
    Use sturdy rye or whole wheat bread.
    Add a chopped hard boiled egg to the tuna salad.
    More Favorite Tunafish Recipes! LEGGI TUTTO

  • in

    Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce

    These stuffed bell peppers are festive, flavorful, and good for you. The filling is a combo of chicken, garlic, onions, and bright, fresh herbs — a riff on Middle Eastern kofta. Pop them into the oven to bake, then serve with a minty yogurt sauce on the side.

    Photography Credit: Alison Bickel

    Serving any type of food in its very own edible vessel always feels a bit celebratory to me. Winter squash filled with wild rice and sausage, clams on the half shell stuffed with breadcrumbs, jacket potatoes with scallions and cheddar, and these bell peppers.
    These Kofta-Style Stuffed Bell Peppers are made with ground chicken, bulgur, heaps of herbs and spices. They have just a hint of heat, and come with a tangy yogurt sauce to spoon on the side.
    The fact that they happen to be healthy (and easy to make) is the icing on the cake.

    WHAT IS KOFTA?
    The inspiration for these peppers is kofta, spiced ground meat that shows up in the cuisines of the Middle East, Central Asia, and pockets of the Mediterranean.
    The specific ingredients and spices in kofta vary by region, but what stands out is flavor. And lots of it.
    In Afghanistan, for example, you might find kofta made with green onions, cilantro, and coriander. In Iran, you’ll find large kofta meatballs with beef, dill, and fava beans. And in Greece, ground lamb might be on the menu, with a yogurt sauce to go with it.
    Kofta comes in the form of patties, meatballs in a range of sizes, and kebabs, where the meat is formed around long skewers before being grilled.

    SWAPS AND SUBSTITUTIONS
    The flavor combination in this specific mix is a tasty one, but feel free to make some swaps if need be.
    Substitute ground lamb for all or half the amount of chicken, and you’ll get delicious results. Ditto with beef, pork, bison, or turkey.
    When it comes to yogurt, the only swap I recommend is using regular rather than Greek yogurt, if that’s what you have on hand.
    I wouldn’t use either sour cream or labneh for this recipe. Labneh is strained yogurt, and it’s too thick to make a sauce for this recipe, so I’d recommend saving your labneh for another day.
    As for the spices, tinker away.
    Bump up the chili flakes by 1/4 teaspoon or more.
    Scale the amount of garlic up or down depending on your affinity for it, though I wouldn’t leave it out altogether.
    Adjust the amount of mint or cilantro depending on your personal preference.
    HOW TO MAKE VEGETARIAN OR GLUTEN-FREE STUFFED PEPPERS
    To make it vegetarian: Use a vegetarian ground meat substitute, such as Beyond Meat in place of ground chicken.
    To make it gluten-free: Use about 1 1/3 cups cooked quinoa instead of the bulgur, and you’ll be good to go.

    TIPS AND TRICKS FOR MAKING STUFFED PEPPERS
    I tested several approaches in developing this recipe and found the best results by cooking the chicken on the stove before stuffing the peppers. Then, it’s just a matter of filling raw bell peppers and getting them into the oven to cook until tender, which takes about 30 to 35 minutes.
    STUFFED PEPPERS ARE A GOOD MAKE-AHEAD RECIPE
    These bell peppers work well assembled and cooked all in one fell swoop. That said, this is a great make-ahead recipe, too:
    Prepare the chicken mixture; fill the peppers; arrange in the baking dish
    Cover tightly with plastic wrap, and store in the refrigerator up to a day ahead of time.
    Remove the plastic and transfer straight from fridge to oven, and bake as directed.

    HOW TO SERVE STUFFED PEPPERS
    There are lots of ways to enjoy these peppers. Here are some options:
    For a simple family dinner, serve as a main course with a simple green salad and a side of warm pita, lavash, or crusty bread.
    Serve them as part of a bigger buffet for larger gatherings. Think about choosing dishes with complementary flavors from the Mediterranean or Middle East, such as a tomato and feta salad, baba ganoush, little grilled lamb chops, or a generous mezze platter.
    Double the recipe and bring it to your next potluck.
    HOW TO STORE AND REHEAT STUFFED PEPPERS
    These stuffed peppers are great a day or two after they’re made. Cover any peppers you don’t eat with plastic wrap, and store them in the refrigerator.
    Reheat in a 350°F oven until warmed through, or on high in the microwave for a minute or two.
     MORE STUFFED VEGETABLE RECIPES!

    Kofta-Style Chicken Stuffed Peppers with Yogurt Mint Sauce Recipe

    Ingredients
    1/2 cup whole-grain bulgur
    1 tablespoon extra-virgin olive oil
    1 medium chopped yellow onion
    4 large cloves garlic, minced
    2 teaspoons ground cumin
    1 teaspoon ground coriander
    3/4 teaspoon red chili flakes
    1 1/2 teaspoons kosher salt
    1 pound ground chicken
    2 medium diced tomatoes (or one 15-oz can diced tomatoes, drained well)
    1/2 cup chopped fresh cilantro
    1/2 cup chopped fresh mint
    6 medium red, yellow, or green bell peppers
    For the yogurt sauce:
    1 1/2 cups non- or low-fat plain Greek yogurt
    2 tablespoons extra-virgin olive oil
    1 1/2 tablespoons fresh lemon juice, from 1 lemon
    1/4 cup finely chopped fresh mint
    3/4 teaspoon kosher salt

    Method

    1 Preheat oven to 400°F.
    2 Cook the bulgur: In a medium saucepan bring 1 1/4 cups water to a boil. Add the bulgur and stir. Reduce the heat to medium low so it simmers. Cover the pan and cook until tender, about 12 minutes. Set aside.
    3 Make the filling: In a large skillet set over medium-high heat add the olive oil. Once the oil shimmers, add the onion and garlic and sauté until tender, about 5 minutes.
    Add the cumin, coriander, chili flakes, salt, chicken, and tomatoes. Cook just until the chicken is done, breaking it up like taco meat, about 7 minutes. Stir in the cilantro, mint, and cooked bulgur. Remove from heat.

    4 Prepare the peppers: Cut the tops off the bell peppers and pull out the seeds and membranes. Set the peppers upright in a baking pan large enough to accommodate them.
    Divide the filling among the peppers. Set the tops on the peppers. Bake until the peppers are tender and slightly shriveled, but still firm, 30 to 35 minutes.

    5 Make the yogurt sauce: In a small bowl, stir together yogurt, olive oil, lemon juice, mint, and kosher salt.

    6 Serve: Serve peppers warm with yogurt sauce on the side.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    Pyrex 8-Pc. Glass Mixing Bowl Set

    $22.39 at Macy’s
    Buy

    All-Clad 2-quart Stainless Steel Saucepan

    $175.68 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Katie Morford
    Katie Morford is the Nutrition Editor for Simply Recipes. She is a writer, registered dietitian, and author of three cookbooks: PREP: The Essential College Cookbook, Rise & Shine: Better Breakfasts for Busy Mornings and Best Lunch Box Ever, which was nominated for an IACP award. Her work has been featured in Family Circle, Better Homes and Gardens, Health, Real Simple, Oprah, Parents, Self, the San Francisco Chronicle, and the New York Times, among others. Katie lives in San Francisco with her husband and three daughters.
    More from Katie LEGGI TUTTO

  • in

    Honey Mustard Baked Salmon

    Dinner is 6 ingredients and 20 minutes away with this Honey Mustard Salmon. Honey mustard is an easy way to dress up salmon, and baking it in the oven means your hands are free to throw together a salad or other side dish.

    Photography Credit: Elise Bauer

    Featured in 12 Easy Recipes for New Cooks

    Take one part honey, one part Dijon mustard, mix, and now you have one of the most versatile sauces possible, for chicken, ham, corned beef, and in this case, baked honey mustard salmon. This baked salmon recipe never fails.
    It’s one of those couldn’t-be-easier, how-to-impress-without-doing-much baked salmon recipes. Takes 10 minute to prep, and 10 minutes to bake the salmon in the oven.
    VIDEO! How to Make Honey Mustard Salmon

    This video is part of our Simply Kids Cook YouTube series. Head over there to see more videos in the series.
    Tips for Baked Salmon
    First, use good quality salmon. That cheapest fillet at the fish counter that looks like it’s seen better days, has seen better days. There is nothing you can do to improve old fish. How do you tell? The best way is to smell it. If it smells strongly of fish (or something worse), don’t buy it. I’ve actually taken fish back to the market that didn’t smell right when I took it out of the package. Trust me, you don’t want to eat it.
    Second, don’t overcook the salmon! It’s so easy to do. Do not bake the salmon until it is completely flaking apart, that’s overdone. When baked salmon fillets come out of the oven they should still be just a little bit rare in the center. They’ll continue to cook in the residual heat and be perfect when you go to eat them.

    Updated August 24, 2020 : We updated this post with a new video. Enjoy!

    Honey Mustard Baked Salmon Recipe

    If you don’t have already prepared honey mustard, just combine equal amounts of honey and Dijon mustard.

    Ingredients
    1 1/2 to 2 pounds (680 to 900g) salmon fillets
    3 tablespoons honey mustard (1 1/2 tablespoons honey plus 1 1/2 tablespoon Dijon mustard)
    3 cloves garlic, minced (about 3 teaspoons)
    3 tablespoons extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
    1 tablespoon lemon juice
    1 tablespoon chopped fresh dill
    Pinch of salt

    Method

    1 Preheat the oven to 400°F.
    2 Make the honey-mustard glaze: In a small bowl, whisk together the honey mustard, garlic, 2 tablespoons of the olive oil, lemon juice, dill, and salt.
    3 Prep the salmon: Line a roasting pan with aluminum foil. Brush the salmon fillets on both sides with olive oil. Place fillets skin-side down (if your fillets have skin-on) on the foil-lined pan. Use a basting brush to coat the top side of the fillets with the honey mustard mixture.

    4 Bake the salmon: Place in oven and bake at 400°F for 8 to 10 minutes, until just barely cooked through (please don’t overcook salmon!). It’s okay if the salmon is still a little rare in the center, when you remove it from the oven, the residual heat will cook it through.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

    Elise Bauer
    Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
    More from Elise LEGGI TUTTO

  • in

    10 Freezer Recipes for the Back to School Hustle

    School is back in session and no matter if the kids are in the classroom or logging in from the kitchen table, schedules are busy for everyone. Make it easy on yourself and prep these recipes beforehand. You won’t regret it! Continue reading “10 Freezer Recipes for the Back to School Hustle” » LEGGI TUTTO

  • in

    Summer at Home: Family Pizza Night!

    If you’re not already making pizza every week, what are you waiting for? This is a fantastic tradition to start for your family. And thanks to our method for pizza on the grill, it’s also a great way to enjoy pizza at home in your backyard this summer!

    Like so many of you, my family has been hunkered down for the past several months due to the coronavirus. While so many things in our lives have been turned upside down and backwards through distance learning, sports and activities being cancelled, and just living in the world of COVID-19, one thing that has remained an absolute constant and the anchor for grounding us each week is our Family Pizza Night!

    A Weekly Ritual: Family Pizza Night
    We started the tradition of making pizza every week a few years ago right after my twins were born, and now it’s just part of our weekly routine. Like clockwork, I start my two batches of pizza dough every Friday at 3 pm, and have done it so many times, it has become a sort of meditation routine for me.
    We recently started doing personal pizzas, and it was such a hit! I heard my girls say, “This is the best pizza ever!” and “It’s so much more fun to make your own pizza!” and “I want to make mine look like a Nintendo Switch!” As you can see, it has been thrilling for me to watch them create their own dinner and feel empowered to try new things.
    Since this has brought so much joy to me, I thought I’d share a few tips that help our Family Pizza Night go smoothly and leave us all with full bellies and smiling faces.

    1. Setting Up Your Pizza Night
    Portion your pizza dough into eight balls.
    Put the toppings in the middle of the table so they’re easily accessible.
    Place pieces of parchment paper at each chair with a ball of dough on top so everyone has their own work station, then let the kids shape the pizza however they want! My husband and I like a thinner crust while our kids like thicker crusts, so this do-it-your-own-way method makes everyone happy.
    I like this setup, because then you’re all sitting down and talking while making the pizzas. The interaction is half the fun!
    HOT TIP: Roll out the dough between two pieces of parchment paper. This way the dough flattens easily without making a giant mess on the table!

    2. PIZZA ON THE GRILL!
    Grilling is by far the quickest and easiest way to cook individual pizzas.
    While I help get everyone’s dough rolled out, my husband fires up the grill. I follow Simply Recipes’ How To Grill Pizza guide:
    Grill the dough briefly on one side first.
    Then flip it so the grilled side is on top, and add the toppings.
    Finish grilling.

    3. THE PIZZA TOPPINGS
    Pizza is a great way to clear out the fridge and to also get kids to try new pizza toppings. I like to set out all the toppings in little ramekins on a tray to keep them anchored to a certain spot on the table. This not only keeps the toppings separated, but it makes it easier for the kids to reach and pass around. I put the cheese and sauce in regular bowls since we tend to use more of those ingredients.
    Here are some toppings we commonly use:
    The more available toppings, the better! Let your kids mix and match, because you never know what they’ll end up trying and loving.
    My 13-year-old daughter discovered she loves feta on pizza, and my seven-year-old decided to mix BBQ sauce with marinara. It seemed weird, but she was so proud and loved it.
    Somehow, food just tastes a thousand percent better when on a pizza.

    4. HAVE FUN!
    This isn’t a competition of who has the prettiest pizza (although my 13-year-old would beg to differ). In the words of my husband, “It may not look the prettiest, but it sure is going to taste amazing.” So true!
    We love our Family Pizza Nights and hope you will, too!

    Check out my other fun Summer at Home idea: Throw a Backyard S’mores Party!

    Need Some Pizza Inspiration?
    Or peruse all our pizza recipes right here! LEGGI TUTTO

  • in

    Tuscan Chicken Pasta Skillet

    This quick and easy Tuscan Chicken Pasta Skillet is a one-pot noodle dish made with simple, yet flavorful ingredients. Marinated chicken breast is tossed with tender spaghetti, tomatoes, artichokes, olives, freshly grated Parmesan cheese, and herbs. It’s the perfect easy weekday meal!

    Photography Credit: Jessica Gavin

    Who doesn’t love dinner made all in one pot, with minimal mess? No one! This Tuscan Chicken Pasta Skillet recipe will satisfy your Italian food cravings and your desire for a quick and easy meal.
    Typically, the noodles and chicken are cooked in different pans, then tossed together right before serving—but for this dish, I layer the flavors and make the whole meal in one skillet! It’s magical and makes mealtime so much easier.

    An Easy-Peasy One-Pot Dinner
    The chicken is marinated with olive oil and Italian seasonings for maximum flavor on the surface. It’s seared until golden brown, then sliced. The dried pasta, minced garlic, and tomatoes are cooked in the same pan with boiling water. In just a short time, the noodles become al dente, and the tomatoes burst to create a vibrant sauce to lightly coat the pasta.
    Brined pantry staples like artichoke hearts and Kalamata olives add a burst of pungent flavor right before serving. Toss them with the pasta, Parmesan cheese, and herbs, and dinner is ready!
    You’ll be delighted to see how quickly the dish comes together for an uncomplicated, gourmet meal.
    WHAT’S THE BEST PASTA TO USE?
    Long, slender noodles like spaghetti or linguine work best. The sauce is light, so the size of those noodles is perfect for soaking up the tasty olive oil infused tomato sauce, without overpowering the dish. I love twirling the noodles and grabbing little bites of all the ingredients in one forkful!
    This one pot pasta cooking method makes it easy to adjust the doneness of the noodles. Four cups of water for a half pound of dried pasta yields an al dente texture. However, more water can be added as needed, a half cup at a time if you want the noodles to be softer.

    SWAPS AND SUBSTITUTIONS
    This recipe is so easy to adapt to your own personal tastes. Personally, I love the delightfully briny, pungent taste marinated artichoke hearts and Kalamata olives bring to the pasta, but really, almost anything goes. Try any of these ideas:
    Slice up summer squash and let it simmer along with the tomatoes.
    Toss small pieces of asparagus spears in for the last four to five minutes of cooking.
    For cheese, swap Parmesan for Pecorino Romano to add a stronger nuttiness.
    Use fresh mini mozzarella balls for an antipasti vibe.
    Basil and parsley are my go-to herbs for Italian dishes, but some fresh oregano would also be lovely.
    WHAT TO SERVE WITH CHICKEN PASTA SKILLET
    This one pot meal delivers protein, vegetables, and carbs all in one bowl. Serve it with some of these favorites:

    MORE GREAT SKILLET DINNERS

    Tuscan Chicken Pasta Skillet Recipe

    Ingredients
    For the marinade:
    1/4 cup olive oil
    1 teaspoon kosher salt
    1/2 teaspoon ground black pepper
    1/2 teaspoon dried Italian seasoning
    For the dinner:
    1 1/2 pounds boneless skinless chicken breasts
    2 tablespoons extra virgin olive oil
    12 ounces cherry tomatoes (about 2 cups), halved
    1 tablespoon minced garlic
    8 ounces spaghetti
    1/2 teaspoon kosher salt
    1 cup quartered marinated artichokes hearts, drained
    1/3 cup Kalamata olives, pitted and sliced
    1/4 cup freshly grated parmesan cheese
    6 basil leaves, thinly sliced
    2 teaspoons chopped fresh parsley (optional)

    Method

    1 Marinate the chicken: In a small bowl, combine 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and Italian seasoning. Cut each chicken breast lengthwise to create 4 long, thin pieces. Place chicken in a shallow dish. Pour marinade over the chicken, turn to evenly coat. Let sit for 15 minutes before cooking.

    2 Cook the chicken: Heat a large high-sided skillet or sauté pan over medium-high heat. Add 2 tablespoons of olive oil. Once the oil is hot, add the chicken. Cook until the chicken is golden brown and fully cooked, about 6 to 8 minutes per side.
    Transfer chicken to a cutting board to rest while cooking the pasta.

    3 Cook the pasta: Add tomatoes, garlic, spaghetti, 4 cups water, and 1/2 teaspoon salt to the skillet. Bring to a boil over high heat. Cook and stir frequently, until the pasta is tender and water has mostly evaporated—about 9 to 11 minutes. You want to have a small amount of water in the pan to create a light sauce.
    Add more water if needed, 1/2 cup at a time for a softer pasta. Turn off the heat.  

    4 Finish and toss: Cut the chicken into 1/4-inch thick slices. Add the artichoke hearts, olives, Parmesan cheese, sliced chicken, and basil. Toss to combine. If you’d like a thicker sauce, you can add 1 or 2 tablespoons of butter. Taste and season with more salt and pepper as desired.

    5 Serve: Garnish pasta with parsley, then divide among plates and serve warm.

    Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

    Products We Love

    All-Clad 5-quart Stainless Steel Saute Pan

    $199.95 on Amazon
    Buy

    Cuisinart Saute Pan (5.5 Qt with Lid)

    $65.43 on Amazon
    Buy

    This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO