Photo by Dash of Amy Serves 6 Author Notes A one skillet meal of chicken breast, black beans, corn, salsa, and fresh cilantro. Fast, healthy, and delicious! —Dash of Amy Ingredients 4-5 chicken breasts 1 tablespoon olive oil 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon cumin 2 teaspoons salt (1 tsp over chicken
Serves 4 Author Notes This recipe utilizes a clever method for flavorful grilled chicken that I discovered in Gourmet magazine. The chicken is not marinated before grilling, instead, with this method, the hot, freshly grilled chicken is dunked in a flavorful sauce, saving “thyme” without sacrificing flavor. This method could also be used for chicken
Serves 4 Author Notes In India we make mint chutney to go with many veggie starters since mint has cooling effect on body and most Indian dishes are hot and spicy. I happened to have some leftover chutney after a gathering and Froze it for a later day. I was cooking chicken one evening and
Stack cutlets in a double layer in a 1-gallon freezer bag. In a small bowl, combine 2 tablespoons butter, wine, garlic, and thyme and whisk to combine. Season with pepper. Pour marinade into bag with cutlets and freeze (see below). To serve, thaw chicken in refrigerator overnight. Remove cutlets from bag and discard marinade. Gently
Makes 4 Author Notes This is my burger mix. I bump up the umami just for good measure. It pays handsomely in the end. Make a build your own burger platter with lots of fresh stuff. I like Bibb lettuce, fresh cucumbers, pickles, fat slices of homegrown tomatoes, grilled red onion, cheeses of all kinds
This side of grilled salmon is the ideal summer standby. It’s easy to make, super versatile, and it even tastes great cold the next day—so go ahead and make one even if you don’t have a big party planned this weekend.For the best grilled salmon, pay attention to the details: Wild salmon typically has less
