Table Of Content

Make It Tonight 150 Quick & Delicious Weeknight Recipes Make It Tonight 150 Quick & Delicious Weeknight Meals Editors and Contributors of Fine Cooking t Text © 2012 by The Taunton Press, Inc. All rights reserved. Pp The Taunton Press, Inc. 63 South Main Street PO Box 5506, Newtown, CT 06470-5506 e-mail: [email protected] Editor: Carolyn Mandarano Copy editor: Nina Rynd Whitnah Indexer: Heidi Blough Cover design: Kimberly Adis Cover photographer: Scott Phillips, © The Taunton Press, Inc. Cover food stylist: Adrienne Anderson Interior design: Kimberly Adis Layout: David Giammattei Photographers: Scott Phillips, © The Taunton Press, Inc., except for p. 34, 40, 60, 107, 129, 130, and 212 by Maren Caruso, © The Taunton Press, Inc.; p. 30 and 122 © Pernille Pedersen Fine Cooking® is a trademark of The Taunton Press, Inc., registered in the U.S. Patent and Trademark Office. The following names/manufacturers appearing in Fine Cooking Make it Tonight are trademarks: Dos Equis® Amber, Heinz®, Lee Kum Kee®, Lizano®, McCormick®, Muir Glen®, Old Bay®, Pernod®, Pyrex®, Sambuco®, Tabasco®, The Spice Hunter® Library of Congress Cataloging-in-Publication Data Fine cooking make it tonight : 150 quick & delicious weeknight recipes / editors and contributors of Fine cooking. p. cm. Includes index. E-Book ISBN 978-1-62113-751-1 1. Dinners and dining. I. Taunton’s fine cooking. TX737.F54 2012 641.5’4--dc23 2012017401 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 contents 2 chicken, turkey & duck 42 beef, pork & lamb 82 fish & seafood 108 pasta & noodles 132 main dish salads 166 meatless mains 186 soups, stews & chilis 204 burgers, sandwiches & more 228 metric equivalents 229 contributors 231 index thai-style stir-fried chicken and basil (recipe on p. 12) chicken, turkey & duck jerk chicken drumsticks p. 4 sautéed sausages and cabbage with apricot-mango chutney p. 22 lime chicken with poblano sour cream p. 5 thai-style spicy chicken in lettuce cups p. 24 buttermilk country fried chicken with cucumber salad p. 6 quick chicken parmesan p. 26 quick chicken vindaloo p. 8 orange chicken with scallions p. 27 sesame chicken with ginger and snow turkey cutlets and black beans with peas p. 9 tangerine-habanero mojo sauce p. 28 grilled rosemary chicken thighs with pretzel-crusted chicken breasts with sweet-and-sour orange dipping sauce mustard-dill dipping sauce p. 29 p. 10 crispy noodle cakes with hoisin chicken thai-style stir-fried chicken and basil p. 30 p. 12 tex-mex chicken with chiles and cheese chicken sauté with lemon, cumin & p. 31 parsley p. 13 grilled five-spice chicken thighs with chicken breasts stuffed with sun-dried soy-vinegar sauce and cilantro p. 33 tomatoes and green olives p. 14 lemon chicken breasts with capers p. 34 egg foo yung with chicken and shiitake quick tandoori chicken thighs p. 36 p. 17 plum-glazed duck breasts p. 37 chicken adobo with rice p. 18 pan-seared chicken thighs with beer pan-roasted chicken with olives and and grainy mustard sauce p. 39 lemon p. 19 poblanos stuffed with cheddar and orange and soy–glazed chicken thighs chicken p. 40  p. 20 jerk chicken drumsticks ServeS 5 to 6 Scotch bonnet chiles are authentic, but they’re very hot and can be hard to find; the habanero chile is a good substitute. If you want to 10 thin scallions, white and tame the heat, use less habanero or Scotch bonnet but don’t substi- tender green parts, coarsely tute a less spicy variety. chopped 1 Scotch bonnet or habanero 1. in a food processor, pulse the scallions, chiles, vinegar, thyme, garlic, chile, seeded and coarsely allspice, salt, and pepper to a thick paste. chopped 2. transfer the paste to a large bowl, add the chicken, and toss to coat. 2 tbs. distilled white-wine Let stand for 10 minutes. vinegar 1 tbs. fresh thyme leaves 3. Position an oven rack in the center of the oven and heat the broiler to high. Line the bottom of a broiler pan with foil and replace the 3 medium cloves garlic, chopped perforated top part of the pan. Oil the pan or coat with cooking spray. Arrange the chicken on the broiler pan. Season generously on all sides 11/4 tsp. ground allspice with salt. 1 tsp. kosher salt; more as needed 4. Broil the chicken in the center of the oven, turning once after about 10 minutes, until fully cooked and nicely browned in spots, about 1/2 tsp. freshly ground black pepper 20 minutes total. transfer to a platter and serve. —Lori Longbotham 10 chicken drumsticks (31/2 lb.) Per SerVinG: 330 cALOrieS | 35G PrOtein | 3G cArB | 18G tOtAL FAt, 5G SAt FAt | vegetable oil or cooking 7G MOnO FAt | 4G POLy FAt | 125MG chOL | 200MG SOdiuM | 0G FiBer spray for the pan 4 chicken, turkey & duck lime chicken with poblano sour cream ServeS 4 Sour cream and lime juice temper the heat of roasted 4 large poblano chiles poblano peppers in this south- 1 large lime western chicken dish. Cook- ing both the poblanos and 1/2 cup sour cream or the chicken under the broiler Mexican crema makes it super fast. 2 Tbs. chopped fresh cilantro, plus a few sprigs for garnish (optional) 1. Position an oven rack 5 to 6 inches from the broiler element and heat the broiler to high. Line the 2 tsp. kosher salt; more to bottom of a broiler pan with foil and replace the perforated top part taste of the pan. Broil the poblanos, turning 3 times, until blackened, 12 to 1 Tbs. ground coriander 15 minutes total. Put the poblanos in a medium bowl, top with a dinner 1 tsp. ground cumin plate, and let stand for 5 minutes. 1/2 tsp. freshly ground black 2. Meanwhile, cut the lime in half. Cut one half into wedges and pepper squeeze the other half to get 2 tsp. juice. Measure the juice into a small 8 medium (5- to 6-oz.) bowl and stir in the sour cream or crema and the chopped cilantro. bone-in, skin-on chicken thighs, trimmed 3. Transfer the poblanos to a cutting board to cool a bit, then peel 3 Tbs. extra-virgin olive oil away the burned skin, discard the stems and seeds, and cut into 1/2-inch dice. Add to the sour cream mixture and stir to combine. Season to taste with salt. 4. In a small bowl, combine the 2 tsp. salt with the coriander, cumin, and pepper. Coat the chicken with the oil and season on both sides with the spice mixture. Put the chicken skin side down on the broiler pan, and broil until well browned, 7 to 10 minutes. Turn the chicken over with tongs and continue to broil, checking frequently, until the chicken is dark brown and cooked through (an instant-read thermometer should register at least 165°F), 4 to 6 minutes more. If the chicken threatens to burn before it’s cooked through, move the pan to a lower rack. 5. Transfer the chicken to serving plates, spoon the poblano sour cream on the side, and garnish with cilantro sprigs, if using, and the lime wedges for squeezing over the chicken. Serve hot. —Lori Longbotham PER SERVING: 540 CALORIES | 39G PROTEIN | 4G CARB | 39G TOTAL FAT | 11G SAT FAT | 17G MONO FAT | 6G POLY FAT | 160MG CHOL | 700MG SODIUM | 1G FIBER CHICkEN, TURkEY & DUCk 5