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TNIAAM recommends: What recipes have you been cooking up lately?

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Let’s eat.

Ugly Delicious Dinner Party At Majordomo in Los Angeles, CA Photo by Rachel Murray/Getty Images for Netflix

Whether you’re a long-time chef or a first-time sandwich artist, just about everyone makes food here and there. And that’s only become more prevalent lately with most stuck in their homes for more meals than normal. With that in mind, many have either learned to cook or perfected their skills. Whichever camp you’re in, though, we want to provide some options for you to expand your horizons with.

Last time we talked recommendations, we dove into video games. Before that, it was music, And before that, shows to binge-watch and reading selections. This time, we drift even further afield from the initial idea. We’re making recipe recommendations.

Christian: Spinach Stuffed Chicken Roulade

Ingredients — Chicken Breasts, Spinach, Cream Cheese, Panko Bread Crumbs, Eggs, Flour, Garlic Powder, Onion Powder, Salt, Pepper

This is one of my favorite recipes that I’ve made. You make a creamed spinach mixture with the cream cheese and spinach and put that on butterflied and flattened chicken breasts. Then you roll up the chicken breasts and coat them with flour, then eggs, and then panko bread crumbs. You place those rolled-up stuffed chicken breasts on a baking sheet and put in a 400 degree Fahrenheit oven for 30-40 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Breaded chicken breasts with a creamed spinach stuffing is so good. The stuffing oozes out when you cut into it and coats the chicken from the inside. You’ve gotta try this for yourselves.

Andy: Blackened Cod with Corn Salsa

Ingredients — 2 Ears of Corn, 1 Avocado, 1 Tomato, Juice of half a lemon, Cod filet, spice mix (equal parts Paprika, Garlic Powder, Onion Powder, Pepper, Thyme)

I’m moving away from red meat, and fish has been my protein replacement of choice, especially this recipe which works well as a summer weekend dinner. Cut the corn off the cob, and heat in some olive oil until the corn starts to slightly brown. While it’s cooking, dice up the tomato and avocado, and when the corn is finished, add all three to a bowl, mixing together with juice of half a lemon. In the same pan you cooked the corn, add olive oil and heat to medium high for the filets, which you’ll cook for about 3-5 minutes on each side. Optionally, you can add a garlic aoli to drizzle over the whole thing, which is just juice from the other half of the lemon, 3 cloves of crushed garlic (or garlic powder) and a spoon of mayo all mixed together.

John: Curry Mashed Potato Frankies

Ingredients (for filling, wrap) — 16 oz. baby potatoes, red pepper (1), cauliflower (1 head), zucchini (1), wheat tortillas, chickpeas, baby spinach, coriander, cumin, olive oil, salt, yellow curry powder, garlic powder

(for cilantro mint chutney) — plain yogurt, lemon juice, cilantro, jalapeno or chili pepper (1), mint leaves, ginger, pickled red onions, salt, garlic clove (1), sugar, water

Admittedly, this is a little involved, but it’s worth the effort. I basically became a pescatarian in February, so have spent a lot of time gathering and adapting fresh recipes from around the web. This one, for Indian frankies (burritos, to an extent), is a favorite of mine. Would start by saying you’ll want to pickle the onions about 24 hours in advance. Also, would get the chutney done early, too. Just toss all of those ingredients in a food processor quick.

For the rest, heat your oven to 400 degrees and toss cauliflower florets, cubed zucchini, medium slices of red pepper and chickpeas onto a sprayed pan. I usually season those with coriander, cumin, pepper, salt and olive oil. You’ll probably leave that stuff in for 30-40 min, but check on it here and there. While that’s cooking, boil the baby potatoes and mash them up once soft along with a generous amount of curry powder, olive oil, salt and garlic powder. Use the mashed potatoes as a spread to keep the filling inside your frankie, add filling, baby spinach, pickled onions and then wrap your tortilla.

Steve: Pan Seared Shrimp and Cauliflower “Grits”

Ingredients - 16 oz. medium shrimp (tailed if you can get them), head of cauliflower (“riced”), collard greens, almond milk, garlic, paprika, cayenne pepper, salt, pepper, nutritional yeast, shredded cheese of your choice, fresh parsley

Yeah, sounds weird, I know. I could regale you with sous vide ribs or brisket instructions, or my bagel recipe, or a bunch of things more complicated. Instead, I figured I’d opt for what’s become a real tasty, real quick go-to for our house for a weeknight dinner. Flavor for time ratio is off the charts.

Doing it fresh tastes great, but with a toddler, we’re always pressed for time. I cheat and we get the pre-cut cauliflower rice, along with the frozen shrimp from Aldi. Again, I know, I’m cheating on Wegmans, but when instacart-ing, Wegman’s doesn’t have the same panache and it’s way more expensive. It lets me put together the whole thing in 20 minutes as well.

Simply cook the cauliflower rice down to a point where it’s soft, with a little olive oil, add in your almond milk and cook it off until the mixture becomes a bit pasty in texture. While that’s cooking down, saute the garlic and greens in a bit of oil, until garlic is fragrant and greens are wilted. Add the shrimp and seasonings to toss the shrimp in while searing. When both are done, toss together with nutritional yeast. Finish with parsley garnish on the top. Real easy, yet real tasty.

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So what have you been cooking lately? Share your own picks below.