Moist Turkey Recipe: Brining Secrets Revealed

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I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon.

I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.

A super handy tip.

To avoid overflowing your brining pan, here’s a super easy tip. Take your brining pot and put the turkey into the pot with the wrapping still intact. start adding water 4 cups at a time and then you’ll know how much brine you need. Very handy.

Ingredients:

1 6 lb Turkey Breast Crown 

Brine:

Water, fill the pot about 1/2 way up. 

3 -4 Tbsp of Salt

7-8 Fresh Rosemary stems

7-8 Fresh Thyme stems

2-3 Bay Leaves

1 Tbsp Black Peppercorns, whole

3-4 Garlic cloves, lightly smashed 

1 Lemon, peel only. 

Vegetables:

These will be on the bottom of the roasting pan, so no need to chop them finely. 

Carrots, peeled and chopped into large pieces. 

Celery 

Onions 

Garlic, whole

Parsnips, peeled and chopped into large pieces. 

Fresh Thyme 

1/2 cup Broth, vegetable or chicken

1/2 cup White wine

Preparation:

Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once. 

Then drain the brine and using the  same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the  turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables. 

Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours.  You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect. 

Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides. 

Moist Turkey Recipe: Brining Secrets Revealed

I’ve made a lot of turkey over the years, but this one was vastly better. I was surprised how much the meat took on the flavor of the aromatics and even the slightest hint of lemon. 
I had heard for years what a difference brining can make, but for some reason I just never tried it out. I didn’t realize what I was missing. This was by far the moistest turkey I ever made.
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 2 hours 30 minutes
Servings: 6 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1- 6 lb Turkey Breast Crown
Brine:
  • Water fill the pot about 1/2 way up.
  • 3 -4 Tbsp of Salt
  • 7-8 Fresh Rosemary stems
  • 7-8 Fresh Thyme stems
  • 2-3 Bay Leaves
  • 1 Tbsp Black Peppercorns whole
  • 3-4 Garlic cloves lightly smashed
  • 1 Lemon peel only.
Vegetables:
  • These will be on the bottom of the roasting pan so no need to chop them finely.
  • Carrots peeled and chopped into large pieces.
  • Celery
  • Onions
  • Garlic whole
  • Parsnips peeled and chopped into large pieces.
  • Fresh Thyme
  • 1/2 cup Broth vegetable or chicken
  • 1/2 cup White wine

Equipment

  • Heavy Pot with Lid

Method
 

  1. Prepare your brine. Stir water until the salt dissolves and then add all of your other ingredients and stir again until well mixed. Put the turkey into the brine for 24 hours. Turning it once.
  2. Then drain the brine and using the same pot add your desired vegetables into the bottom of the pan and add the additional fresh thyme and lay the turkey on top. Brush with melted butter or olive oil and lightly salt and pepper the top. Add 1/2 cup of broth and 1/2 cup of white wine to the vegetables.
  3. Roast uncovered at 450 for 1/2 hour, and reduce to 350F for an additional 2 hours. You want your internal temperature to be slightly below the magic 165F, as you will have carryover cooking while it rests. Aim for 160F and you should be perfect.
  4. Remove turkey and tent with aluminum foil and let rest for at least 20 minutes. Carve and serve with your vegetables and any other sides.

Notes

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Quick Puff Pastry Dessert with Bananas and Pecans

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I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench Ive used Pepperidge Farms.

Ingredients:

Puff pastry, cut into slightly larger diameter than pan. 

4 Bananas, sliced about 1/4 inch. 

5 Tbsp/75 gr Butter

1/2 cup/100 gr light Brown Sugar, packed.

1/2 cup/50 gr roasted chopped Pecans. 

What do you need to do before anything else?

Most puff pastry is frozen, so before you begin anything you must take it out to defrost. Just follow the directions on the box for timing. I usually find 20-30 minutes is plenty of time.

Looking for another dessert option, Delicious Desserts: Steel Magnolias Inspired Cake

Preparation:

Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.

Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.

Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.

Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Quick Puff Pastry Dessert with Bananas and Pecans

I like this puff pastry dessert because it’s easy to pull together and looks like a lot more work than it is. If you can find a top quality puff pastry like Dufour, it really does improve it, But in a clench I've used Pepperidge Farms.
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Servings: 6
Course: Dessert
Cuisine: Continental
Ingredients Equipment Method Notes

Ingredients
  

  • Puff pastry cut into slightly larger diameter than pan.
  • 4 Bananas sliced about 1/4 inch.
  • 5 Tbsp/75 gr Butter
  • 1/2 cup/100 gr light Brown Sugar packed.
  • 1/2 cup/50 gr roasted chopped Pecans.

Equipment

  • Half Sheet Baking Pan

Method
 

  1. Melt butter in a sauce pan. Add brown sugar and make caramel. This is easy to do as long as you keep stirring and don’t use a high heat. You’ll know it’s done when it starts to turn brown and has that wonderful caramel smell. Add pecans and reduce heat to keep it from burning.
  2. Lay out your puff pastry on your parchment lined baking sheet. I find a half sheet pan is ideal for this recipe.
  3. Pour your caramel and pear mixture onto your puff pastry and arrange bananas in a single layer.
  4. Take the extra puff pastry and tuck it over the edge to create a lip and pinch the corners as shown in the pic above. Put it into preheated 350F/180C oven for 30 minutes. Allow to cool slightly and cut and serve. It’s wonderful with butter pecan or vanilla ice cream.

Notes

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Easy Chicken Lasagna Recipe with No Boil Noodles

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Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.

It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 

Looking for another one pan option, Ultimate Comfort Food: Tuna Casserole in 30 Minutes

Here’s an important tip to make this come together.

Because you need a lot of moisture to soften the noodles, there are tow thighs you need to do. Soak the noodles in some hot water, and make sure you mix the three cups of soup with 3 cans of water. That’s it!

Ingredients 

1 box No Boil Lasagna Noodles 

3 cans Cream of Mushroom soup, mixed with 3 cans of water or broth.

1 Tbsp Poultry Seasoning, Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper. 

3 cups cooked Shredded chicken 

1 1/2 cups Carrots, chopped. 

1 1/2 cups Peas

1/2 Onion, chopped

1 Tbsp Olive oil 

Freshly ground Black Pepper

Parmesan Cheese, or any cheese mixture you desire. 

Preparation:

Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly. 

Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna. 

First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on. 

Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving. 

Easy Chicken Lasagna Recipe with No Boil Noodles

Not sure when I thought up Chicken Lasagna, but I think it was after I saw the bags of rotisserie chicken that have been taken off the bone from the roasted chickens at Costco and I thought I could do something with that. The meat has a lot of flavor and its white meat only and very moist.
It’s super easy to pull together and makes great left overs for the week, that is if there’s any left. After a few dry runs I’m really happy with the results. 
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box No Boil Lasagna Noodles
  • 3 cans Cream of Mushroom soup mixed with 3 cans of water or broth.
  • 1 Tbsp Poultry Seasoning Beau Monde seasoning or mixture of garlic powder, onion powder, celery salt and black pepper.
  • 3 cups cooked Shredded chicken
  • 1 1/2 cups Carrots chopped.
  • 1 1/2 cups Peas
  • 1/2 Onion chopped
  • 1 Tbsp Olive oil
  • Freshly ground Black Pepper
  • Parmesan Cheese or any cheese mixture you desire.

Equipment

  • Pyrex Baking Dish

Method
 

  1. Begin by soaking the lasagna sheets in some hot tap water, and sautéing the onion, peas and carrots to soften them slightly.
  2. Prepare your cream of mushroom soup mixture and add your dry seasoning and black pepper and finally your cooked chicken and begin to assemble your lasagna.
  3. First add a layer of soup chicken mixture to bottom of the Pyrex baking pan, then veggies, cheese, another layer of lasagna and so on.
  4. Finish with a final layer of lasagna, the rest of the soup chicken mixture and last of the cheese. Cover with aluminum foil and into a preheated 350F oven for 45-55 minutes. Remove and allow to rest covered for 10 minutes before serving.

Notes

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Flavorful Ginger and Scallion Oil Recipe

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This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor. 

It’s cooked versus the raw versions, but I like it as it concentrates the flavors. It tends to be a slight salty sauce, so you don’t need heavy salt in anything it goes with. 

Great with poached chicken breast and a dollop in noodles is incredible. Additionally it’s a great dipping sauce. Especially with dumplings. 

Here’s another way to use your new oil, Quick Guide to Perfect Dumplings with Dipping Sauce

Ingredients:

6 Tablespoons Ginger Root, peeled and minced. 
1-2 Tablespoon Garlic, peeled and minced.
6-7 Scallions/Green Onions, minced. 
1 cup Canola, Sunflower or Avocado Oil.
1/2 teaspoon Sugar
1/2 teaspoon salt
1/8 tsp MSG, optional 

Preparation:

I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit. 

It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar. 

I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce. 

Flavorful Ginger and Scallion Oil Recipe

This is an amazing oil. Ginger and scallion oil is very common in Asia, but there are so many different recipes. I’ve tried quite a few, but I really like this one, and I’ve yet to find anything it doesn’t improve. It’s delicate and subtle, but still packed with flavor. 
It’s cooked versus the raw versions, but I like it as it concentrates the flavors. It tends to be a slight salty sauce, so you don’t need heavy salt in anything it goes with. 
Great with poached chicken breast and a dollop in noodles is incredible. Additionally it’s a great dipping sauce. Especially with dumplings. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Servings: 1 cup
Course: Condiment
Cuisine: Chinese
Ingredients Equipment Method Notes

Ingredients
  

  • 6 Tablespoons Ginger Root peeled and minced.
  • 1-2 Tablespoon Garlic peeled and minced.
  • 6-7 Scallions/Green Onions minced.
  • 1 cup Canola Sunflower or Avocado Oil.
  • 1/2 teaspoon Sugar
  • 1/2 teaspoon salt
  • 1/8 tsp MSG optional

Equipment

  • Pan
  • 4 cup Pyrex Cup

Method
 

  1. I find dropping everything into a mini food processor is easier. I then add everything into a Pyrex measuring cup. Heat the oil to 350-375F and gently pour it over everything and allow it to cool. I use a 4 cup measuring Pyrex as it tends to bubble up a bit.
  2. It can be used immediately or even better, allow to cool and store in the fridge in a lidded glass jar.
  3. I find a couple of days allows the flavors to blend. When I want to use it, I just take a spoon full and incorporate it into steaming hot rice, noodles or as a dipping sauce.

Notes

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Discover Chicken Curry Kapitan: A Malaysian Delight

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Chicken Curry Kapitan originated in Penang Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.

The origins of the dish and its unique name stem from a few fascinating historical stories:

  • The Name Legend: According to local folklore, during the British colonial era, a British captain (or an official, often known as a Kapitan) asked his Nyonya cook what was for dinner. The cook replied “Kari, kapitan!”, implying the dish was specially made for the Captain.

I personally enjoy all types of curry, but I’ve met people who have said they’re not fond of curry and that particular flavor.

When I have served them the Curry Kapitan, they’ve enjoyed it because the flavor profile in Southeast Asian curries is very different from South Asian countries like India and Sri Lanka.

There is a certain sweetness, and I think the use of lemongrass, coconut milk and other citrus based flavors really brightens up the overall flavor profile when compared to a traditional Indian style curry.

Here’s a perfect side for your curry, Delicious Coconut Rice Recipe: A Global Favorite

What are some top tips to getting the best results?

The key to getting this curry right is letting the chicken marinade as long as possible and secondly making your own curry paste, and finally cooking it until the oil separates.

Ingredients:

6  Chicken Thighs, boneless, skinless.
1 1/2 tsp ground Turmeric
2 tsp Salt
2 Tbsp Oil

4 Tbsp Oil, for browning the chicken. 

Spice Paste:
200g (7oz) Onion or Shallots roughly chopped
4 Garlic cloves
2 inch piece of Ginger, roughly chopped
1½ tsp ground Turmeric
3 Lemongrass stalks, prepared, pounded and roughly chopped
7-8 dried Chilies, soaked in hot water and roughly chopped 
1 tsp Shrimp paste
Salt to taste. 
3 Tbsp Oil

Seasoning:
3/4 cup canned chopped Tomatoes
2 tbsp Tamarind paste
2 tbsp dark brown Sugar
6 Makrut lime leaves
1 Cinnamon stick
1 cup Coconut milk 

Preparation:

Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. 

Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside. 

Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.

 

Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

Nyonya Chicken Curry Kapitan

Chicken Curry Kapitan (or Ayam Kapitan) originated in Penang, Malaysia, as a signature dish of the Peranakan (Straits-born Chinese) community, blending Chinese, Malay, Indian, and even Southeast Asian colonial influences.
It is rich and flavorful curry from Malaysia. It's very different from an Indian style curry and uses more Southeast Asian spices. The key to getting this curry right is making your own curry paste, and cooking until the oil separates.
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Prep Time 4 hours
Cook Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Malaysian
Ingredients Equipment Method

Ingredients
  

  • 6 Chicken Thighs boneless, skinless.
  • 1 1/2 tsp ground Turmeric
  • 2 tsp Salt
  • 2 Tbsp Oil
  • 4 Tbsp Oil for browning the chicken.
  • Spice Paste:
  • 200 g 7oz Onion or Shallots roughly chopped
  • 4 Garlic cloves
  • 2 inch piece of Ginger roughly chopped
  • 1½ tsp ground Turmeric
  • 3 Lemongrass stalks prepared, pounded and roughly chopped
  • 7-8 dried Chilies soaked in hot water and roughly chopped
  • 1 tsp Shrimp paste
  • Salt to taste.
  • 3 Tbsp Oil
  • Seasoning:
  • 3/4 cup canned chopped Tomatoes
  • 2 tbsp Tamarind paste
  • 2 tbsp dark brown Sugar
  • 6 Makrut lime leaves
  • 1 Cinnamon stick
  • 1 cup Coconut milk

Equipment

  • Heavy Pot

Method
 

Mix the chicken thighs with the marinating ingredients, and allow it to marinate overnight or for at least four hours in the refrigerator. Combine all of your ingredients for your spice paste, and use a mini food processor to grind them into a fine paste. Set that aside.
    Brown your chicken in the 4 tablespoons of oil until it is brown on both sides. That takes about three minutes per side. Then set the chicken inside and add your spice paste into the oil and cook it until the oil separates. This can be anywhere from 10 minutes to 30 minutes. Keep stirring, so you don’t burn the paste.Then add your tomatoes and other seasonings (except the coconut milk) and bring up to a simmer, add back your chicken and allow that to simmer gently for 15 minutes, add the coconut milk and allow to simmer for an additional five minutes. Serve with pandan rice.

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      Grow Your Own Bay Leaves: A Step-by-Step Guide

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      I am passionate about cooking and because of that, I am very passionate about ingredients. If I have the opportunity, I will grow my own spices and herbs. And if I feel like the spices I have access to are not up to my standards, then I’ll try to find a workaround.

      Elevating the backyard herb garden:

      A lot of people grow fresh basil, thyme, rosemary, and some other herbs, but I took it a step further and decided to start growing my own bay leaves.

      The basic reason I did that was because the quality of the leaves that I was getting was frankly awful. They were expensive, and when I opened the bottle, they were dry and brittle and smelled dusty. As we all know, the key to good herbs is the essential oils, and if a bay leaf is totally dried out and brittle, then that means those essential oils are fundamentally gone.

      So I ordered a starter bay leaf plant from an online nursery, and I’ve been growing it now for five years, and I have an ample supply of bay leaves whenever I need them.

      When the weather starts to turn cold, I bring it inside and overwinter it, and wouldn’t you know that even during the winter it will still produce leaves, just not quite as many as it does during the summer and warmer months. 

      How to grow your own bay leaves, step by step:

      1. Once the plant arrives, replant it into a slightly larger pot with good drainage. I say slightly larger, because if you put it in a huge container, then it will spend all of its time growing roots rather than foliage.
      2. Once your plant is established, like mine in the picture, then you can start harvesting leaves.
      3. The most important thing to remember, is that unlike many plants, you only harvest the actual leaf with a bay leaf, and you leave the stem because then additional leaves will grow from that spot.
      4. Never harvest too many leaves and stress the plant, because it still needs to continue growing, and it needs some leaves to do that.
      5. Once you’ve cut the leaves, bring them inside to a sunny place and set them on a plate or a paper towel. Turn them over once a day for about a week and then they should be ready to go into a covered glass container, like in the picture above.

      And that’s really all there is to it and you can have your own bay leaves whenever you like.

      If your looking for a way to use your new bayleaves, they would be perfect in this recipe, Classic French Beef Stew with Red Wine

      Fresh vs Dried Bay Leaves

      People have asked if you can use the bay leaves fresh and the answer is yes, but the flavor is quite different. I’ve used them both ways, but I prefer them dried for the kind of dishes I prepare. But, feel free to try for yourself and see what you think.

      Red Braised Pork, Mao’s Favorite Dish

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      When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant.

      They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.

      When I came home, I wanted to try to make it, so I went into my cooking library and found an amazing book by Fuchsia Dunlop called Revolutionary Chinese Cookbook, Recipes from Hunan Province. And so I adapted this recipe from there, and it was almost as good as what I had in China. 

      Looking for other Chinese dishes?

      Easy Sichuan Chicken: Master the Velveting Technique

      Authentic Sichuan Chicken Recipe

      Ingredients:

      • 1 lb. Pork Belly
      • 2 tbsp. Peanut Oil
      • 2 tbsp. White Sugar
      • 1 tbsp. Shaoxing Wine
      • ¾-inch piece fresh Ginger, skin left on and sliced
      • 1 Star Anise
      • 4 dried red Chiles
      • Small piece Cassia bark or Cinnamon stick
      • 1 tsp Light Soy Sauce
      • Salt, to taste
      • A few pieces Scallion Greens
      • 2 Bay Leaves, optional.

      Preparation:

      Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.

      Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.

      Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes. It should look like this.

      Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.

      Red Braised Pork, Mao’s Favorite Dish

      When I was traveling in China, I was told to visit a very special restaurant in Shanghai. They said this restaurant specialized in “revolutionary dishes“. The place was called Mao Jia Cai or Mao’s Family Restaurant. 
      They specialized in food from the Cultural Revolution, and in particular Mao’s favorite dish, red braised pork. It was incredible.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 50 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Chinese
      Ingredients Equipment Method Notes

      Ingredients
        

      • 1 lb. Pork Belly
      • 2 tbsp. Peanut Oil
      • 2 tbsp. White Sugar
      • 1 tbsp. Shaoxing Wine
      • ¾- inch piece fresh Ginger skin left on and sliced
      • 1 Star anise
      • 4 dried red Chiles
      • Small piece Cassia bark or Cinnamon stick
      • 1 tsp. Light Soy Sauce
      • Salt to taste
      • 2 Bay Leaves optional

      Equipment

      • Wok

      Method
       

      1. Cut the pork belly into bite size chunks and put into a pan of boiling water and simmer for 2-3 minutes until partially cooked. Remove and set aside.
      2. Heat the oil and sugar in a wok over a low flame until the sugar melts, then increase the heat and stir until the melted sugar turns a rich caramel brown. Add the pork and splash in the Shaoxing wine.
      3. Add just enough water to cover the pork, along with the ginger, star anise, chiles, and cinnamon. Bring to a soft boil then turn down the heat and simmer for 40-50 minutes.
      4. Turn up the heat to reduce the sauce until thick, and season with soy sauce, salt, and a little sugar to taste. Add the scallion greens just before serving.

      Notes

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      Stanley Tucci’s Favorite Zucchini Pasta

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      If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish, Zucchini all Nerano on Stanley Tucci‘s special, Searching for Italy, I wasn’t initially that interested.

      But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to give this a try.

      And frankly it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.

      Stanley Tucci has often spoken about his love of risotto as well. If you’d like to learn the technique, take a look at my guide to making perfect risotto. Mastering Simple Risotto: A Step-by-Step Guide

      What is the number one tip to make this zucchini dish incredible?

      The number one thing you can do to make this dish sing is to let the fried zucchini rest in the fridge overnight. Trust me.

      Ingredients

      2 cups Sunflower Oil, infused with one lightly crushed clove of garlic. Removed before frying.

      6- 8 medium Zucchini 

      Extra-virgin Olive Oil

      1 pound Spaghetti

      Large bunch of fresh Basil, torn. Avoid the stems. 

      3 cups grated Parmigiano-Reggiano and aged Provolone mixed or pure Provolone del Monaco if you can find it.

      Sea Salt to taste

      2-3 Tbsp Butter

      Preparation:

      Put the sunflower oil in a large pot and bring to 375F over medium-high heat. Infuse the oil with the lightly crushed clove of garlic, but remove before frying.

      Slice the zucchini into thin rounds and fry in batches until golden brown.

      Remove and set aside on paper towels to drain. 

      Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 

      Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.

      Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 

      Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 

      Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

      If you interested in exploring another Italian classic dish, click here Authentic Sunday Sauce: A Family Tradition

      Stanley Tucci’s Favorite Zucchini Pasta

      If I’m being honest, I’ve never been a big fan of zucchini. So when I saw this dish on Stanley Tucci‘s special Searching for Italy, I wasn’t initially that interested. But when he said, it was his favorite pasta of all time and that he made it at least once a week, I thought to myself I have to get this a try.
      And, it blew my mind. It was a totally different flavor than any zucchini I had ever had before, and mixing it with pasta, and the fresh basil was a revelation.
      Print Recipe Pin Recipe
      Prep Time 1 day
      Cook Time 30 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Italian
      Ingredients Equipment Method

      Ingredients
        

      • 2 cups Sunflower Oil
      • 6- 8 medium Zucchini
      • Extra-virgin olive oil
      • 1 pound Spaghetti
      • Large bunch of fresh Basil torn. Avoid the stems.
      • 3 cups grated Parmigiano-Reggiano
      • Sea salt to taste
      • 2-3 Tbsp Butter Optional
      • 1 clove Garlic lightly crushed. Optional

      Equipment

      • Heavy Pan
      • Stainless Pot
      • Glass Bowl with Lid

      Method
       

      1. Put the sunflower oil in a large pot and bring to 375F over medium-high heat.
        Slice the zucchini into thin rounds and fry in batches until golden brown. Remove and set aside on paper towels to drain.
        Add the basil, olive oil and put in the fridge overnight. Get it back to room temperature before using. You can skip the overnight rest if you’re in a hurry, but the overnight rest is a big improvement. 
        Boil the pasta until al dente and drain, reserving about 1 cup of the pasta water.
        Place the cooked pasta back into the pot over low/medium heat along with the zucchini mixture and combine gently. 
        Add the pasta water, a little at a time, to create a creamy texture. You may not use all of the pasta water. 
        Add some of the Parmigiano a bit at a time to the mixture and continue to combine by stirring gently and tossing. Finish with the butter, if using. Serve immediately.

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      Chili Mac-A Tex Mex Favorite

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      Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex Chili Mac dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.

      What makes this particular version of Chili Mac so great is the way it cooks all in one pot. Instead of boiling the pasta separately, the elbows go straight into the seasoned tomato and vegetable sauce mixture. As the pasta cooks down, it releases its natural starches directly into the pot, thickening the liquid into a rich sauce that clings to every single elbow. Best of all instead of just absorbing water, the elbows absorb the sauce and the flavor is wonderful. It is an efficient technique that maximizes flavor while sparing you scrubbing a mountain of extra dishes at the end of the night.

      When it comes to the spices, don’t be afraid to make it your own. The blend of smoked paprika and a touch of cayenne pepper gives it an underlying warmth without being too spicy.

      If you prefer a smoky, deeper flavor profile, a minced chipotle pepper in adobo sauce works wonders here. Top it generously with shredded cheese just before it goes into the oven, let it bake until bubbling and golden brown.

      Interested in trying another great Tex Mex dish that’s fun for kids, click here Easy Tex-Mex Dish for Kids: Vegetarian & Meat Options

      Why This One Pot Chili Mac Works

      When you are rushing to get dinner on the table, the last thing you want is to deal with a bunch of pots. This recipe streamlines the process by letting everything simmering together. The result is a deeply concentrated flavor that you just don’t get when cooking the pasta separately.

      Scroll to the bottom to get a printable recipe card. If you like what you see, click on “Join the Kitchen” and sign up to get new recipes and techniques. Join the Kitchen

      You can also access the recipe index, and it is searchable by keyword. So if you want a chicken dish, just type in chicken and it will pull up all the dishes including chicken. Recipe Index

      Ingredients:

      1 24 oz jar Marinara Sauce or a 28oz can of Tomatoes 

      1 Tbsp Chili Powder

      3-4 cloves Garlic minced

      1 Red Pepper, chopped. 

      1- Onion, minced

      1 tsp Smoked Paprika 

      1 tsp Cayenne Pepper 

      2 cups shredded Cheese 

      1 lb Pasta, elbows are perfect. 

      2 cups of Vegetable Broth 

      1 cup Corn, frozen is fine.

      1 can of Pinto or Black beans, drained and rinsed. 

      Preparation:

      Preheat your oven to 325F

      Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer. 

      Add your pasta, stir in your cheese and sprinkle a bit of cheese on top and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason it needs to be covered is to help the elbows absorb the sauce.

      Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.

      Chili Mac – A Tex Mex Favorite

      Sometimes you just want comfort food. Warm, filling and simple to prepare. This Tex Mex dish is a great one pot meal, which just happens to be vegetarian. Feel free to add meat if you want. Chicken thighs or beef are fine. It’s a very forgiving recipe.
      Print Recipe Pin Recipe
      Prep Time 10 minutes
      Cook Time 30 minutes
      Servings: 4
      Course: Main Course
      Cuisine: Tex Mex
      Ingredients Equipment Method

      Ingredients
       
       

      • 1 24 oz jar Marinara Sauce or a 28oz can of Tomatoes
      • 1 Tbsp Chili Powder
      • 3-4 cloves Garlic minced
      • 1 Red Pepper chopped.
      • 1- Onion minced
      • 1 tsp Smoked Paprika
      • 1 tsp Cayenne Pepper
      • 2 cups shredded Cheese
      • 1 lb Pasta elbows are perfect.
      • 2 cups of Vegetable Broth
      • 1 cup Corn frozen is fine.
      • 1 can of Pinto or Black beans drained and rinsed.

      Equipment

      • 1 Large Pot

      Method
       

      1. Preheat your oven to 325F
      2. Sauté your garlic, onion, peppers, corn and beans. Add the tomatoes and broth to the pot, add your chili powder, spices and bring it up to a simmer.
      3. Add your pasta, stir in your cheese and then bake covered until the pasta is done. It’s normally about 30 minutes. The reason you need to cover the pot is so the elbows will absorb the sauce.
      4. Stir and recover and allow to rest for 5-10 minutes. Serve with additional cheese and any toppings you desire.

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      Easy Creamy Meatballs and Noodles

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      This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.

      Ingredients:

       24 Meatballs, rolled to 1 inch in diameter.

      To prepare the meatballs, use 1-1 ½ lb of ground Beef. Season the beef with Black Pepper, Celery salt, ½ tsp Sugar, a bit of freshly ground Nutmeg, Worcestershire Sauce and one beaten Egg and a Tbsp of Breadcrumbs. Mix gently and then form into meatballs.

      1 Onion, sliced

      1 lb Mushrooms, sliced in two

      2 Tbsp Butter

      ¼ cup dry Sherry or Marsala

      1 pint/two cups of heavy Cream or Crème Fraiche

      Green onions, just the green or chopped fresh chives

      Egg Noodles

      Preparation:

      Prepare the meatballs and allow them to rest in the refrigerator for at least 30 minutes. Then heat 1 Tbsp of vegetable oil in a sauté pan and brown off the meatballs and drain away the fat and set meatballs aside.

      In the same pan, add the butter, then sauté the onions until caramelized, add the mushrooms and sauté for one or two minutes then add the sherry and flame it (light it) to remove the alcohol. If it does not light, don’t be concerned, just cook for another 3-4 mintues until the alcohol aroma is gone.

      Start your water for the noodles, and when boiling add the noodles in and cook until just al dente and then drain.

      While the noodles are cooking, add the meatballs back into the pan, add the cream into the meatballs and gently bring it all back to a simmer. Finish by pouring the meatballs and sauce over the noodles and sprinkle the chives or green onions on top and serve.

      Looking to elevate this to a classic old school dish, click here Classic Stroganoff Recipe from Mount Nelson Hotel

      Easy Creamy Meatballs and Noodles

      This is a wonderful comfort food dish. It is hearty, has lovely flavor and is easy to bring together. It’s sort of a fusion between Swedish meatballs and a Stroganoff mushroom cream sauce and then you add the noodles for a perfect finish.
      Print Recipe Pin Recipe
      Prep Time 30 minutes
      Cook Time 15 minutes
      Servings: 4
      Course: Main Course
      Cuisine: American
      Ingredients Equipment Method

      Ingredients
        

      • 24 Meatballs rolled to 1 inch in diameter.
      • To prepare the meatballs use 1-1 ½ lb of ground Beef. Season the beef with Black Pepper, Celery Salt, ½ tsp Sugar, a bit of freshly ground Nutmeg, Worcestershire Sauce and one beaten Egg and a Tbsp of Breadcrumbs. Mix gently and then form into meatballs.
      • 1 Onion sliced
      • 1 lb Mushrooms sliced in two
      • 2 Tbsp Butter
      • ¼ cup dry Sherry or Marsala
      • 1 pint/two cups of heavy Cream or Crème Fraiche
      • Green onions just the green or chopped fresh chives
      • Egg Noodles

      Equipment

      • Saute Pan
      • Stainless Pot

      Method
       

      1. Prepare the meatballs and allow them to rest in the refrigerator for at least 30 minutes. Then heat 1 Tbsp of vegetable oil in a sauté pan and brown off the meatballs and drain away the fat and set meatballs aside.
      2. In the same pan, add the butter, then sauté the onions until caramelized, add the mushrooms and sauté for one or two minutes then add the sherry and flame it (light it) to remove the alcohol. If it does not light, don’t be concerned, just cook for another 3-4 mintues until the alcohol aroma is gone.
      3. Start your water for the noodles, and when boiling add the noodles in and cook until just al dente and then drain.
      4. While the noodles are cooking, add the meatballs back into the pan, add the cream into the meatballs and gently bring it all back to a simmer. Finish by pouring the meatballs and sauce over the noodles and sprinkle the chives or green onions on top and serve.

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      Let us know how it was!