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Turmeric Chicken With Farro

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Jerk Chicken Drumsticks with Mango Jicama Sauce

We get it, grilled chicken is your go to. It’s perfect to have on top of a salad, tucked into a wrap, in a bowl of pasta—and the list goes on. So it’s no surprise you’re looking to spice up your grilled chicken game, and we have the recipe you’ve been waiting for: jerk chicken drumsticks with mango jicama sauce.

You won’t believe it only takes 20 minutes to whip up this mouthwatering dish. Simply coat the drumsticks with spices, grill for 16 to 18 minutes, and make the sauce while the chicken cooks. If you don’t have a grill, don’t worry; it takes about the same amount of time to bake the drumsticks in the oven.

RELATED: Smoky Sheet Pan Chicken and Vegetables

If you’re still not convinced, know that jicama is packed with fiber, meaning it’ll keep you full longer and promote weight loss. It’s also a good source of vitamin C, B-complex vitamins, and several minerals. Not to mention, the fruit is low in calories despite its sweet taste.

To make the sauce, you’ll mix jicama with mangoes, cabbage, scallions, lime juice, and honey, a seriously irresistible combination. If you’re not a meat eater, you can also use this sauce to top fish, tofu, or rice. Whether you’re a chicken enthusiast or could do without it, believe us, whatever you make with this jicama sauce will be out of this world.

Recipe Is:

How to Make It

Step 1

Preheat a gas grill to medium-high (400°F to 450°F). Stir together thyme, allspice, cayenne, ginger, 1 tablespoon of the oil, and 1/2 teaspoon of the salt in a large bowl until combined. Add drumsticks; toss to coat.

Step 2

Place chicken on lightly oiled grill grates; grill, covered, turning occasionally, until charred and a thermometer inserted in thickest portion registers 165°F, 16 to 18 minutes. (Alternative cooking method: Preheat oven to 475°F. Place a wire rack on a rimmed baking sheet lined with aluminum foil. Place chicken on rack. Bake in preheated oven until a thermometer inserted in thickest portion registers 165°F, about 18 minutes.)

Step 3

While chicken cooks, whisk together lime juice, honey, and remaining 1 tablespoon oil and 1/2 teaspoon salt in a large bowl. Add mangos, jicama, cabbage, and scallions; toss to coat. Serve chicken with slaw.

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Sautéed Brussels Sprouts with Orange and Walnuts

Step 1

Zest entire orange and juice half of it (about 1/4 cup).

Step 2

In a 12-inch sauté pan, heat 1 tablespoon oil over medium-high heat. Sauté shallot for 1 minute. Add half of Brussels sprouts, cut-side down, in a single layer; sprinkle with 1/8 teaspoon salt. Cook for 4 minutes. Add half of orange juice, flip sprouts and cook for 4 minutes. Transfer sprouts to a large serving bowl. Repeat with remaining oil, sprouts, salt and juice. Add second batch of sprouts to serving bowl with first batch.

Chicken Lavash Wraps

Step 1

Ribbon cucumber with a vegetable peeler; discard core and tough outer skin. Toss ribbons in a bowl with coleslaw mix, onion slices, vinegar, chopped pickled ginger, ginger juice, and sesame oil to coat. Let stand 10 minutes, stirring occasionally, for flavors to combine.

Step 2

Cut lavash into 4 equal pieces, and line each with one-fourth of sliced chicken; top with one-fourth of salad mixture. Bring sides of lavash together, and spear with wooden picks. Serve.

Meatloaf Minis With Cauliflower Florets

Step 1

Preheat oven to 425°F. Combine ground beef, egg, cheese, bread crumbs, onion, garlic, 1/3 cup of the ketchup, and 1/2 teaspoon of the salt in a bowl; stir gently to combine. Shape into 4 loaves (each 4 inches long, 1 1/2 inches wide, and 2 inches tall). Place loaves on a rimmed baking sheet. Bake in preheated oven until a thermometer inserted in thickest portion of loaves registers 125°F, 8 to 10 minutes.

Step 2

Toss together cauliflower, oil, paprika, and remaining 1/4 teaspoon salt in a bowl. Remove baking sheet from oven; arrange cauliflower on unused parts of baking sheet. Bake at 425°F, until loaves reach 160°F and cauliflower is tender and browned, 15 to 20 minutes.

Pork Tenderloin With Roasted Mushrooms

How to Make It

Step 1

Preheat oven to 450°F with oven rack positioned 8 inches from heat source. Toss together mushrooms, thyme, 2 tablespoons of the oil, and 1/4 teaspoon each of the salt and pepper on a rimmed baking sheet. Sprinkle pork evenly with paprika and 1/2 teaspoon each of the salt and pepper. Place pork in center of baking sheet; spread mushroom mixture evenly around pork. Roast in preheated oven until a thermometer inserted in thickest portion of pork registers 130°F, 7 to 8 minutes.

Step 2

Remove from oven; add Broccolini and shallots, and drizzle with remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper. Return to oven; roast at 450°F until pork reaches 145°F and Broccolini is almost tender, about 10 minutes.

Step 3

Remove from oven; transfer pork to a cutting board, and let rest 5 minutes. Meanwhile, return baking sheet with Broccolini to oven, and increase oven temperature to broil. Broil until Broccolini is lightly charred and tender, about 5 minutes. Slice pork. Sprinkle pork and vegetables evenly with tarragon, and serve.

Warm Autumn Chicken and Rice Bowls

How to Make It

Step 1

Preheat oven to 425°F. Combine rice, water, and a generous pinch of salt in a medium saucepan. Bring to a boil. Lower heat to maintain a steady simmer, cover, and cook until grains are tender and some have burst open, 45 to 50 minutes.

Step 2

Slice squash in half lengthwise, and scoop out seeds. Slice crosswise into 1/2-inch thick crescents. Toss squash and brussels sprouts with the oil, and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast until tender, 20 to 25 minutes, stirring sprouts and flipping squash halfway through.

Step 3

Meanwhile, add chicken and ginger to a large saucepan in a single layer, and cover with cool water by 2 inches. Bring to a boil, then reduce the heat to low, and simmer until chicken is cooked through, 10 to 12 minutes. Transfer chicken to a cutting board, and shred meat with two forks.

Step 4

For sauce, place all ingredients in bowl of a food processor or blender, and process continuously until well combined. Thin with water, if desired.

Step 5

To serve, divide rice among 4 bowls. Top with shredded chicken, squash, brussels sprouts, and arugula. Drizzle with sauce, and garnish with pumpkin and pomegranate seeds, if desired.

Mini Coconut-Chai Cheesecakes

Whether it’s your classic New York style, key-lime flavored, or chocolate marbled, I’ll gladly eat an entire wheel of cheesecake. Don’t put it past me. But, as we know, this famously rich dessert is heavy on the fat and calories, so it’s not wise for our health to overdo it (*sigh*). That’s why these miniature treats are perfect when you want to indulge, given that they’re muffin-sized.

What’s even better is that this cheesecake recipe is infused with an unexpected flavor: chai. Besides coffee (duh!), chai is another favorite year round bevvy, as we enjoy an iced chai latte in summertime or a piping hot chai tea in the colder months. Ground ginger, cinnamon, and nutmeg are beaten into the mixture and help to give it that comforting taste, which balances sweeter ingredients like the Neufchatel cheese and vanilla.

A single slice of The Cheesecake Factory’s Original Cheesecake contains 707 calories (yikes!), 29 grams of saturated fat, and 62 grams of carbohydrates, but these bite-size cheesecakes only contain 182 calories per serving, 5 grams of saturated fat, and 17 grams of carbohydrates. Perfect as a light finish to any dinner party or when you’re just craving something sweet, these mini coconut chai cheesecakes are the dessert you need in your life.

Recipe Is:

How to Make It

Step 1

Preheat oven to 350°F. Line a standard muffin tin with 12 paper muffin liners.

Step 2

Place almonds in a food processor; pulse until coarsely ground, about 10 times. Add flaked coconut; pulse until finely ground but still chunky, about 5 times. Transfer to a bowl; stir in oil, salt, and 2 tablespoons of the coconut sugar. Spoon 1 tablespoon mixture into each muffin liner, pressing with fingers to flatten. Bake until lightly browned and set, about 10 minutes. Remove from oven; cool 15 minutes.

Step 3

Beat Neufchâtel cheese with an electric mixer on medium speed until smooth, about 30 seconds. Add egg, yogurt, vanilla, ginger, cinnamon, nutmeg, and remaining 4 tablespoons coconut sugar; beat until smooth, about 30 seconds. Pour batter evenly over cooled mixture in muffin liners (about 3 tablespoons batter each). Bake at 350°F until centers are set but still have a slight jiggle, 12 to 13 minutes. Remove from oven; cool completely, about 30 minutes. Chill, covered, at least 1 hour or up to 4 hours.

Step 4

Stir together pomegranate juice and honey in a small saucepan; bring to a boil over medium-high. Cook, stirring occasionally, until reduced to 1/3 cup, 8 to 10 minutes. Cover and chill until ready to serve.

Step 5

To serve, remove chilled cheesecakes from muffin liners. Drizzle with chilled pomegranate syrup, and sprinkle with pomegranate seeds.

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Hazelnut Waffles with Blackberries

Step 1

Preheat a waffle iron. Whisk together hazelnut meal, oat flour, baking soda, salt, and cardamom in a medium bowl until blended. Make a well in center. Add milk, yolks, coconut oil, vanilla, and 2 tablespoons of the syrup to well, and whisk until completely blended.

Step 3

Beat egg whites in a separate bowl with an electric mixer on high speed until stiff peaks form, about 2 minutes. Fold whites into hazelnut mixture. Spray iron liberally with cooking spray. Pour batter into each waffle iron cavity (use 1/3 cup for a Belgian iron; 1/4 cup for standard); cook until browned and lightly crisp on edges, about 4 minutes. Transfer to a serving plate. Repeat with rest of batter.