#Dinner #StayHome #CookWithMe
Find the full recipes below:
0:10 – Easy Chicken Fajitas – https://bit.ly/2R3OIMD
1:29 – Red Chile Pork and Celery Stir-Fry – https://bit.ly/2R6AUB6
2:32 – Caramelized Black Pepper Chicken – https://bit.ly/2JHZbch
3:33 – Pasta Bolognese – https://bit.ly/2R9uqkZ
5: 44 – Grilled Ribeye Steaks with Roasted Rosemary Potatoes https://bit.ly/3aJYawg
6:24 – Chickpeas and Kale in Spicy Pomodoro – https://bit.ly/34cEezY
7:20 – Spicy Chicken Chili – https://bit.ly/3aBTWa5
Easy Chicken Fajitas
1 teaspoon pure chile powder 1 teaspoon kosher salt 1/2 teaspoon ground cumin 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon cornstarch 1/4 cup water 3 tablespoons extra-virgin olive oil 1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips 1 green bell pepper—cored, seeded and cut into thin strips 1 medium onion, thinly sliced 2 tablespoons fresh lime juice, plus lime wedges for serving 8 flour tortillas, warmed in the microwave Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving
Red Chile Pork and Celery Stir-Fry
One 1-pound pork tenderloin, halved lengthwise and thinly sliced crosswise
3 tablespoons soy sauce
Kosher salt
Pepper
3 tablespoons canola oil
5 celery ribs, cut into 2-inch lengths and thinly sliced lengthwise
6 small dried hot red chiles
Caramelized Black Pepper Chicken
1/2 cup dark brown sugar About 1/4 cup fish sauce (nam pla) 1/4 cup water 3 tablespoons rice vinegar 1 teaspoon minced garlic 1 teaspoon finely grated fresh ginger 1 teaspoon coarsely ground pepper 2 fresh Thai chiles, halved, or dried red chiles 1 tablespoon canola oil 1 shallot, thinly sliced 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces 4 cilantro sprigs
Pasta Bolognese
1/4 cup extra-virgin olive oil 1 medium onion, finely diced 1 medium carrot, finely diced 1 medium celery rib, finely diced 2 ounces thickly sliced pancetta, finely diced 1/2 pound ground beef 1/2 pound ground veal 1/4 pound ground pork 2 large garlic cloves, chopped 3/4 cup dry white wine One 28-ounce can peeled Italian tomatoes—seeded and finely chopped, juices reserved 1 cup chicken stock or canned low-sodium broth 1/2 teaspoon dried thyme 1 bay leaf Salt and freshly ground pepper 1/4 cup heavy cream 2 pounds penne rigate Freshly grated Parmesan, for serving
Grilled Ribeye Steaks with Roasted Rosemary Potatoes
3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes Salt Ten 1-inch rosemary sprigs 1/3 cup extra-virgin olive oil Freshly ground black pepper Two 1-pound boneless rib-eye steaks
Chickpeas and Kale in Spicy Pomodoro Sauce
1/2 cup extra-virgin olive oil 5 garlic cloves, thinly sliced One 28-ounce can whole peeled Italian tomatoes, crushed by hand 1 1/2 teaspoons fennel seeds 1 teaspoon crushed red pepper Kosher salt One 8-ounce bunch of Tuscan kale, stemmed and chopped Two 15-ounce cans chickpeas, rinsed and drained Torn basil and marjoram leaves, for garnish Finely grated Pecorino Romano, for serving
Spicy Chicken Chili
2 tablespoons cooking oil 1 onion, chopped 2 cloves garlic, minced 1 pound skinless chicken thighs (about 4), cut into thin strips 4 teaspoons chili powder 1 tablespoon ground cumin 2 teaspoons dried oregano 1 teaspoon salt 2 jalapeño peppers, seeds and ribs removed, chopped 1 1/2 cups canned crushed tomatoes with their juice 2 1/2 cups canned low-sodium chicken broth or homemade stock 1 2/3 cups drained and rinsed pinto beans (from one 15-ounce can) 1 2/3 cups drained and rinsed black beans (from one 15-ounce can) 1/2 teaspoon fresh-ground black pepper 1/3 cup chopped cilantro (optional)
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7 Easy Weeknight Dinner Ideas | Food & Wine Recipes
https://youtu.be/Zjxr06Zu154