THAI STIR-FRIED CHICKEN WITH CASHEWS

Don't discard the marinade after draining the chicken. It's mixed with ¼ cup water and becomes a sauce that lightly coats the chicken and vegetables

INGREDIENTS

• 5

  MEDIUM GARLIC CLOVES, FINELY GRATED

• 3

  TABLESPOONS FISH SAUCE

• 2

  TABLESPOONS SOY SAUCE

• 2

  TEASPOONS WHITE SUGAR

• 2

  TEASPOONS CORNSTARCH

• ½

  TEASPOON RED PEPPER FLAKES

• GROUND WHITE PEPPER

• 2

  POUNDS BONELESS, SKINLESS CHICKEN THIGHS, TRIMMED AND CUT INTO 1-INCH PIECES

• 2

  TABLESPOONS PEANUT OIL

• 1

  SMALL RED BELL PEPPER, STEMMED, SEEDED AND SLICED INTO THIN STRIPS

• 1

  BUNCH SCALLIONS, CUT INTO 1-INCH LENGTHS

• ½

  CUP ROASTED CASHEWS

DIRECTIONS

1. 01
   In a medium bowl, whisk together the garlic, fish sauce, soy sauce, sugar, cornstarch, pepper flakes and ¾ teaspoon white pepper. Stir in the chicken, then marinate at room temperature for 15 minutes.
   SEE DEMO

   

2. 02
   Drain the chicken in a fine mesh strainer set over a medium bowl, pressing the chicken to remove excess marinade. Stir ¼ cup water into the marinade and set aside.
   SEE DEMO

   

3. 03
   In a 12-inch skillet over medium-high, heat the oil until barely smoking. Add the chicken in an even layer, then cook, stirring occasionally, until golden brown, 8 to 10 minutes. Stir in the bell pepper, scallions and cashews. Stir the marinade mixture to recombine, add to the pan and bring to a simmer, scraping up any browned bits. Cook, stirring often, until the liquid thickens and clings to the chicken, about 2 minutes. Taste and season with white pepper.

Potato Salad with Bacon and Dill

 Potato Salad with Bacon and Dill

I make this salad on repeat all summer long. Sweet and tangy, herby and bright, it’s my favorite part of any cookout spread. If you omit the bacon, add an extra 3 tablespoons of olive oil to the dressing. (This recipe first appeared in my book How to Celebrate Everything.) Serves 6-8

3 pounds unpeeled small firm potatoes (red, white, Yukon Gold), quartered
5 slices bacon (optional)
⅓ cup white wine vinegar
1 heaping tablespoon whole-grain mustard
1 tablespoon sugar
kosher salt and freshly ground pepper
⅓ cup good-quality olive oil
2 tablespoons chopped fresh dill
1 bunch of scallions, white and light green parts only, chopped (about ¼ cup)

Add the potatoes to a large pot, cover with water, and generously salt the water. Bring to a boil and boil gently, until a knife slides through the potatoes easily, about 15 minutes.

While the potatoes are boiling, fry the bacon in a skillet until cooked. Drain on paper towels, reserving 2 tablespoons of the bacon grease. Crumble the bacon. Add the grease to a large bowl and let cool slightly. Whisk in the vinegar, mustard, sugar, salt and pepper, and olive oil. 

When the potatoes have finished cooking, drain, then immediately toss them in the dressing in the large bowl to allow them to absorb the dressing. Reserve a handful of the the bacon crumbles, dill, and scallions, then toss the rest with the potatoes to combine. Garnish with reserved goodies and another drizzle of olive oil if you’re feeling it.

Lemon Potatoes

 

Lemon Potatoes

• SERVINGS: 4 TO 6
•  TIME: 1 HOUR 
• SOURCE: SMITTEN KITCHEN

Listen, it wouldn’t be a Smitten Kitchen recipe without at least one dose of do-as-I-say-not-as-I-show in these photos, but today, as a treat, there are two: I tested these with different potatoes including the more traditional Russets (shown here) and while they’re all great, I vastly prefer these with creamier Yukon gold potatoes. Use what you’ve got, but if you can get golden, waxier potatoes, these are even better. I also prefer to roast them in a metal, not white or stoneware, baking dish or rimmed baking sheet — it goes faster, gets more crisp, and sticks less. Regardless, use what you’ve got and you’re in for a treat.

• 2 pounds yukon gold (ideally) or russet potatoes (see note), peeled and quartered lengthwise into thick wedges
• 4 tablespoons olive oil or 3 tablespoons olive oil plus 1 tablespoon unsalted butter, diced
• 2 teaspoons fresh oregano leaves, minced or 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• Finely grated zest and juice of two lemons (about 1/4 cup juice)
• 1/2 teaspoon freshly ground black pepper
• 3 to 4 garlic cloves, peeled and smashed
• 3/4 cup broth, chicken or vegetable
• Chopped fresh parsley or dill, plus additional lemon slices or wedges, to finish

Heat oven to 475°F.

In a 9×13-inch rimmed sheet pan or deeper baking dish (ideally stainless steel, coated, or stoneware, not glass*) toss potatoes with olive oil, oregano, salt, zest, and pepper evenly to coat. If using butter, dot it over. Roast for 15 to 20 minutes, until potatoes are well-browned underneath. Use a thin spatula** to turn potatoes over, sprinkle in garlic cloves, and return to the oven for another 10 to 15 minutes, until mostly browned underneath on the second side. Pour in broth and lemon juice all over and return to the oven a final time for 15 minutes, or until potatoes and garlic cloves are tender and liquids have reduced to a very thin puddle. Let rest for 5 minutes before serving (any remaining liquid will absorb), sprinkle with herbs, and serve with additional lemon wedges.

• As a few, sadly, have learned the hard way, glass can break when faced with a big temperature change, such as pouring the cold broth and lemon juice into the very hot pan near the end. If you only have glass to roast in, warm the broth before pouring it in, then, once it’s in, cold or room temperature lemon juice is fine to add next.

Easy Korean Meatballs

 Easy Korean Meatballs

Ingredients

For Meatballs:

• 1 and 1/2 pounds ground beef 80/20 is best
• 3 green onions very thinly sliced
• 3 garlic cloves minced
• 1 egg lightly beaten
• 1/2 cup panko breadcrumbs
• 2 tbsp gochujang Korean chili paste
• 1 tbsp minced fresh ginger
• 1 tbsp low sodium soy sauce
• ¼ tsp salt

Glaze

• 1 tbsp rice vinegar
• ¼ cup brown sugar
• 1 tbsp low sodium soy sauce
• 1 tbsp gochujang

Instructions

• Preheat oven to 350 degrees F. Line two large baking sheets with foil, set aside.
• In a large mixing bow, add all ingredients for meatballs, mix until just combined. Don't overmix or the meatballs will be tough
• Roll mixture into 24 meatballs. Using a cookie scoop makes it easy to get evenly sized meatballs. Place 12 meatballs on each baking sheet. Transfer to oven and bake 10-15 minutes, or until they reach an internal temperature of 160 degrees.
• Meanwhile, make the glaze. Combine brown sugar, soy sauce, rice vinegar and gochujang in a small sauce pan over medium heat.
• Whisk together until combined. Continue to cook and whisk occasionally until sauce thickens, about 5 minutes. Don't allow sauce to boil, reduce heat if needed.
• When meatballs are done, remove from oven. Brush with glaze. Garnish with sesame seeds and green onions if desired, and serve.

Notes

Meatballs can be frozen.  If you plan on freezing them, do not brush with the glaze.  Allow meatballs to cool completely.  Place meatballs on a baking sheet, then freeze them for at least 30 minutes.  Once frozen, transfer to a freezer bag.  After thawing, prepare the glaze and coat meatballs with glaze. 

 

MOROCCAN CHICKEN SKEWERS

3 lemons

¼ cup extra-virgin olive oil

2 tablespoons honey, plus extra to drizzle

1 tablespoon finely grated fresh ginger

1 tablespoon ground cumin

1 tablespoon ground coriander

Kosher salt and ground black pepper

1½ pounds halved boneless, skinless chicken thighs

Chopped fresh herbs

DIRECTIONS

Heat the broiler with a rack 4 inches from the element. In a medium bowl, mix the lemon zest and juice, oil, honey, ginger, spices, 2 teaspoons salt and 1 teaspoon pepper; set aside 2 tablespoons. Toss the chicken with the remaining mixture. Scrunch the chicken onto metal skewers, then place on a foil-lined rimmed baking sheet. Add the 4 lemon halves. Broil until charred, about 12 minutes, flipping halfway through. Spoon the reserved lemon-oil mixture over the chicken. Sprinkle with herbs. Drizzle the lemon halves with honey and serve alongside for squeezing over the chicken.

Turkey Meatball Soup

 Turkey Meatball Soup

1 pound lean ground turkey
½ cup panko bread crumbs
1⁄3 packed cup finely chopped fresh parsley leaves
1 teaspoon dried thyme or oregano
1 large egg, lightly beaten
3 garlic cloves, minced
1 teaspoon fine sea salt, plus more asneeded
½ teaspoon black pepper, plus more as needed
½ cup finely grated pecorino or parmesan cheese, plus more for serving
2 tablespoons extra-virgin olive oil, plus more for drizzling
8 cups chicken broth
1 cup macaroni
4 packed cups chopped baby kale
1 lemon, zested and cut in half
1⁄3 packed cup roughly chopped fresh dill or basil, for serving

Combine the meat, bread crumbs, parsley, thyme, egg, garlic, 1 teaspoon salt, ½ teaspoon pepper, and the cheese in a large bowl. Mix with a fork or clean hands until well combined. Gently roll the mixture into 16 medium (1¾-inch) or about 32 small (1-inch) meatballs.

Pour 1 tablespoon of the oil into the inner pot of the pressure cooker and set to Saute. Add half the meatballs and brown on all sides, turning them carefully, about 2 minutes per side. Transfer the browned meatballs to a plate and repeat with the remaining tablespoon oil and the remaining meatballs.

Once the second batch is browned, return the first batch of meatballs to the inner pot, and add the broth and macaroni. Lock on the lid and Pressure Cook on high pressure for 2 minutes. Release the steam manually (covering your pressure valve with a towel, as it may sputter, thanks to the starch in the pasta). Open the lid. Check the pasta for doneness; also check a meatball to be sure it is cooked through. If needed, put on the lid again (but don’t lock) and let sit on the Keep Warm setting for 2 minutes more.

Open the lid and add the kale and lemon zest to the pot. Stir once, replace the lid (but don’t lock), and leave on the Keep Warm setting until the greens are wilted, 1 to 3 minutes, opening the lid and stirring occasionally if needed. Season with additional salt and pepper to taste.

Open the lid and spoon the soup into bowls. Drizzle with a little olive oil and lemon juice. Scatter the cheese and herbs over the top.

Thai-Inspired Chicken Meatball Soup

Thai-Inspired Chicken Meatball Soup

(From the New York Times)

Yield: 4 to 6 servings
Time: 30 minutes

INGREDIENTS:

1 (4-inch) piece fresh ginger, peeled
6 garlic cloves, peeled
1 jalapeno
2 pounds ground chicken
1 large bunch cilantro, leaves and stems finely chopped, a few whole leaves reserved for serving
3 tablespoons fish sauce
Kosher salt
2 tablespoons vegetable oil, plus more as needed
2 cups chicken broth
1 (14-ounce) can full-fat coconut milk
1/2 teaspoon granulated sugar
5 ounces baby spinach
1 tablespoon lime juice, plus lime wedges for serving
Steam white rice for serving

STEP 1: Using the small holes of a box grater, or a microplane, grate the ginger and jalapeño (or finely chop them by hand or even use a small food processor). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.

STEP 2: Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.

STEP 3: Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauce until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar, and the remaining 1 tablespoon of fish sauce, and bring to a simmer. Add the meatballs and any juices from plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.

STEP 4: Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth, and cilantro. Serve with lime wedges.


Notes:

• Meatballs might fall apart. Some note to add a bit of panko and egg to the meatballs to hold them together.
• Could bake the meatballs on parchment in the oven at 425 for 20 minutes.
• Some say to double to jalapeño.
• Add some lemongrass to the broth.