Recipes

You know those weeknights when you WANT to cook a homemade meal but just don’t have it in you? This dinner is for you! It comes together in mere minutes thanks to store bought pesto, gnocchi, goat cheese and roasted chicken strips!

This post is written in partnership with Perdue. 
We’re entering the busy holiday season: can you feel it?
And with that comes weeknights when we want to get a healthy meal on the table for our family, but honestly just don’t have the energy or bandwidth. Never fear! This Italian Gnocchi Skillet with Chicken and Pesto is a filling and protein-rich meal that literally comes together in mere minutes.
Because sometimes when the Zoom calls end and the days feel increasingly shorter, assembling a meal versus cooking it from scratch is a welcome change.
And who doesn’t love classic Italian flavors and very few dishes? We can raise a glass to that any day of the week.

What kind of Gnocchi Should I Buy?
Fun fact: Gnocchi is not pasta, but a kind of potato dumpling. It doesn’t have much flavor on its own, but like pasta, it welcomes sauces like tomato sauce and pesto to really let it shine.
While potato gnocchi are the most traditional, you’ll also encounter cauliflower gnocchi in some grocery stores. Choose whichever type you like, but if the gnocchi are frozen, follow the cooking instructions on each package, as they can vary quite a bit.

WHY PERDUE® SHORT CUTS® Chicken Strips?
For this supper, we’re relying on PERDUE® SHORT CUTS® Carved Chicken Breast Strips to help get dinner on the table.
The fully-cooked chicken strips are juicy and tender, and we feel good about serving them to our family because Perdue raises their birds without antibiotics and they’re given an all-vegetarian diet.
Bonus? Perdue has done all the work for you: the chicken is pre-roasted and cut into strips, so you have boneless, skinless chicken ready to add to just about anything.

How Do I Make an Italian Gnocchi Skillet?
Again, your mantra here is: assembling, not cooking. So gather your ingredients and a skillet and let’s get going!
First, you’re going to warm some store-bought gnocchi, either shelf stable from your supermarket’s refrigerated case or frozen. Instead of using several pans and boiling the gnocchi, just warm it in the skillet with a little boiling water for a few seconds.
Potato gnocchi are delicate, so you don’t want to overcook them because they will cook a little more later with the other ingredients as well.
Drain them and toss them with store-bought pesto. Add them to the skillet with the chicken, stir in some spinach and halved cherry tomatoes, and finish the skillet dish with tangy goat cheese.
Dinner is served! Leftovers? Unlikely. Buon Appetito! LEGGI TUTTO

Let the spicy flavors of Thailand tempt your taste buds! Tom Yum Soup is a quick, easy, and healthy weeknight recipe. This brothy version is made with shrimp!

This Thai seafood soup is full of flavor and comes together in a matter of minutes. I first tasted a version of tom yum soup on a trip to Thailand and knew that I needed to try to recreate it at home. This version is my attempt at that, while using ingredients that are easier to find in the U.S.
It’s bright and spicy thanks to lots of lime, chiles, and ginger. All of the big, bold flavor comes together in almost no time, making it perfect for a quick weeknight meal.

WHAT IS TOM YUM SOUP?
Tom yum is a traditional Thai hot and sour soup that is found all over the country. There are many variations of tom yum out there, from creamy versions with coconut milk to clear broths, or ones that vary based on the protein, from shrimp to chicken to pork.
This particular version has a clear broth and is made with shrimp.

INGREDIENTS IN TOM YUM SOUP
Tom yum soup is typically flavored with Thai chiles, lemongrass, makrut lime leaves, galangal, lime, and fish sauce. Some sort of animal protein and mushrooms are also usually cooked in the broth, and then it’s served with fresh cilantro.
This recipe includes lime zest instead of makrut lime leaves and ginger instead of galangal to make it easier to shop. The protein of choice in this recipe is shrimp, but you can use whatever type of seafood you want.
Thai chiles are small, skinny chiles that can be either green or red. And these little peppers pack a punch! They are pretty spicy, but that is exactly what you want for this soup. If you can’t find Thai chiles in your local grocery store, serrano or jalapeño peppers would be a suitable substitute.

The Best Shrimp To Buy
When it comes to buying shrimp, you can buy it peeled and deveined. This certainly saves a lot of extra prep work, but if you do the work yourself, you can make a shrimp stock with the shells to use in this recipe instead of water.
To make a quick shrimp stock, sauté the shells in some oil for a couple of minutes, cover with water, simmer for a few minutes more, and then strain. You can also save the shells and make this shellfish stock to keep on hand.
If you’re not sure how to peel and devein shrimp, don’t worry. We’ve got you covered. Read our handy guide on How to Peel and Devein Shrimp.
TIP! While this recipe calls for shrimp, you can explore as far as your tastes allow. You might want to try squid, mussels, or firm-fleshed fish like cod or halibut. Choose the seafood you like best.
What Is Lemongrass?
Fresh lemongrass is a long, tall grass with a thick stem. It’s sometimes sold pre-cut in three-inch long pieces. The outer layers are very tough, so you’ll want to make sure you have a sharp knife to cut through them. Peel them away and use just the inner part.
Lemongrass is readily available in my area, but if you can’t find it where you live, feel free to use a few lemon slices instead. It won’t have the exact same flavor as lemongrass, but it should be close enough.
Soy Sauce vs. Fish Sauce
And lastly, I opted for soy sauce instead of fish sauce because I have a fish allergy, but fish sauce is the typical ingredient for those without an issue. Feel free to swap the soy sauce for fish sauce.

WHAT TO SERVE WITH TOM YUM SOUP
This soup is brothy. If you feel like you need a more substantial meal, serve it alongside a bowl of rice or with this light and flavorful Thai Noodle Salad to balance the spiciness of the soup.
MAKE-AHEAD AND STORING TIPS
The soup will keep for a few days in the refrigerator. When the leftovers are reheated, you’ll want to be sure to squeeze in some fresh lime juice to perk the soup back up.
I don’t recommend freezing this soup.
MORE SOUPS FROM AROUND THE WORLD
Updated November 11, 2020 : We spiffed up this post to make it sparkle. No changes to the original recipe.

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Buttery, pillowy Lion House rolls are easy to make and totally delicious. You can even make the dough then freeze them before the final bake! The signature spiral of these dinner rolls makes them pretty enough to adorn any holiday breadbasket.

Lion House rolls are a regional specialty made famous by Utah’s Lion House restaurant. Like the more well-known Parker House roll, these rolls are soft and rich with butter, except with its signature spiral that unravels into feathery layers. They make the perfect carb-laden pillow for sopping up all sorts of sauces and soups.

WHAT ARE LION HOUSE ROLLS?
These rolls are made with an enriched dough—meaning in addition to flour, water, and yeast, this dough is enriched with egg, fat, and dairy.
In the case of these rolls, we use dry milk powder which is called for in almost all Lion House roll recipes we found in our research. In addition to the milk powder (aka powdered milk), there’s an egg and LOTS of butter in the dough brushed between the layers and brushed on top warm from the oven.
Adding fat in the form of butter and eggs helps keep the dough tender by preventing some of the gluten formation—the more gluten, the chewier the finished product. This is great for things like pizza or sourdough, but we want fluffy, soft rolls here.

WHAT IF I DON’T HAVE MILK POWDER?
Even though milk powder is a common ingredient in Lion House rolls, you can replace both the milk powder and the water with 1 1/2 cups of whole milk. I made a test batch using that version with great success.
HOW TO KNOW IF YOUR YEAST IS DEAD OR ALIVE?
It’s so disappointing to bake a recipe only to discover your rolls didn’t rise and your yeast is dead.
New bakers can accidentally kill yeast by adding it to water or milk that’s too hot. You want the liquid to be between 80°F – 100°F. If you don’t have a thermometer, just keep it a little above room temperature and cool enough for you to comfortably keep your finger submerged in before you add the yeast and you should be OK.
To make sure your yeast is still alive and kicking, you should see the yeast dissolve into the liquid mixture (a few dry granules here and there are okay). After about five minutes the yeast should become foamy and float on top of the milk mixture. If it is just sunken to the bottom and it doesn’t look frothy, then the yeast is probably dead and it’s best to start over.

HOW TO MAKE LION HOUSE ROLLS AHEAD OF TIME
It’s best to bake Lion House rolls the same day you want to serve them. They are especially good after being out of the oven for about 20 minutes.
You can still prepare the dough and either give it a slow rise the night before or freeze it to get a head start on some of your prep work.
To give the dough a slow rise: The dough for these rolls can be made the night before and left in the refrigerator for a slow first rise. This will firm the butter in the dough considerably, and it will be super silky and easy to roll out. (If you’re short on time, you can do a room temperature rise, but the chilled dough is much easier to work with.) The next day bake them off and serve.
To freeze the lion house rolls: Make them through the shaping stage, and instead of giving them a second rise, freeze them on a sheet pan. Once completely frozen, pop them into a freezer bag. They will last at least a month in the freezer.
To bake from frozen: Place the rolls on a baking sheet as instructed in the recipe, cover with plastic and set in a warm place (in the oven with just the light on is a great place) until doubled in size. (This could take a few hours, depending on how warm the ambient temperature is.) Once risen, bake according to the recipe instructions.

HOW TO DOUBLE THIS RECIPE
If you need to make more rolls than this recipe calls for, it’s best to make multiple single batches. You could technically double this recipe, but it would make very hard work for even the largest capacity home stand mixer, so I don’t recommend it.
MORE BREAD RECIPES

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This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

Low carb and utterly delicious, this quick and easy cheesy cauliflower casserole makes a decadent holiday or weeknight dinner side dish. Keep it simple with tender florets and a rich cheese sauce, or load this cauliflower bake with bacon and minced chives.

A simple casserole of creamy, cheesy cauliflower makes a sumptuous holiday or weeknight side dish served alongside roasted chicken, pork chops, or steak! Tender, bite-sized florets are covered in a decadent cheese sauce, packed with cheddar and Monterey jack.
To make this a loaded baked cauliflower recipe, add crumbled bacon and sprinkle with chives, and stir in a cup of chopped ham, chopped spinach, or both. To add some texture, top the casserole with buttered panko breadcrumbs. You can keep this cheesy cauliflower dish quick and easy or dress it up with all the fixings. It’s up to you!

WAYS TO ADAPT CAULIFLOWER CASSEROLE
I like to keep things simple, but that also means I’m prone to using what’s on hand. You don’t have to stick with only cauliflower for this dish.
A mix of cauliflower and broccoli is one of my favorite combinations. You can also sub in an entirely different vegetable for the cauliflower. Any lightly roasted, blanched, or steamed vegetable will work well. Brussels sprouts, green beans, and broccoli are all great options.
You can even use frozen vegetables—just cook them according to package instructions, and drain off any excess liquid before you combine them with the sauce.
The cheeses are as easy to substitute as the vegetables. Pretty much any melting cheese—the kind you use in grilled cheese or mac and cheese will work.
I like to use one sharp and one mild cheese to get a balanced flavor. Feel free to use all one type of cheese if you like, and that flavor will really come through. Avoid using soft, spreadable cheeses like brie and camembert, as those will tend to make the sauce too oily.
These are all good choices:
Colby
Medium or mild cheddar
Swiss
Gruyere
Fontina
Provolone
Havarti

TIPS AND TRICKS FOR THE CREAMIEST CHEESE SAUCE
This sauce is pretty foolproof, and it shouldn’t break on you, since it is cooked very gently (it barely comes up to a simmer) and it contains plenty of flour and cornstarch to keep it stable.
Just keep a watchful eye, whisk continuously, and remove it from the heat right when it thickens up, and it will turn out perfectly every time. You can even use a probe thermometer to guide you, removing the pot from the stove when the sauce registers at 200ºF.
Grate the cheese yourself rather than buying it pre-shredded. This is one case in which a convenience ingredient will actually do more harm than good.
The anti-caking agents used in pre-shredded cheeses tend to do funny things to the texture of cheese sauces, making them gloppy and gooey. You’ll get much better results if you grate your own.
HOW TO MAKE CHEESY CAULIFLOWER BAKE AHEAD OF TIME
This casserole can be assembled up to one day in advance, then baked just before serving.
If transferring the casserole directly from the fridge to the oven, you’ll need to bake it for a few additional minutes. Just test with a fork or probe thermometer to make sure it’s piping hot in the middle (about 170°F).
To Freeze: Once cooked, you can freeze individual servings of this casserole in small resealable containers.
To Reheat from Frozen: Microwave on high for about two to three minutes, depending on the wattage of your microwave. Let it sit for a minute or two after removing from the microwave to allow the temperature to even out, then enjoy!

MORE COMFORTING SIDE DISHES LEGGI TUTTO

There’s no substitute for Homemade Whipped Cream, which tastes far superior to what you can buy at the store. It comes together quickly and makes pies, and ice cream, and other desserts taste so much better.

Whipped cream is arguably the world’s best dessert topper. It makes rich desserts feel light, fruit desserts feel rich, and hot cocoa feel extra special.
I have a soft spot in my heart for whipped cream because I used it to convince my very young children that I had magical powers.
I’d pour liquid heavy cream into a cold bowl then using just a whisk and a little effort my secret power was revealed—I could transform “milk” into sweetened whipped cream perfect for topping strawberries. They. Were. AMAZED! It’s one of my many superpowers as mom.

HOW TO MAKE HOMEMADE WHIPPED CREAM
You don’t have to be mom, however, to make lovely creamy whipped topping at home. Just follow a few simple steps and you, too, can wow the masses (or all the 2-year-olds) with your mad whipped cream making skills.
First, know that perfect whipped cream can be soft or stiff, but it should never be loose or crumbly.
The photo on the left is soft whipped cream. It spoons beautifully over a dessert, but it won’t hold its shape for long.
The image on the right is over-whipped. You can see it looks crumbly.

The left side of this image is soft whipped cream. The right side of the image is over whipped.

Use the proper bowl
Heavy whipping cream will double in volume and it splatters a bit while you whisk it. The bowl needs to be large enough to accommodate the increase in size.
Keep everything cold
When cream is too warm, the fat loses its ability to stabilize with the air you’re whipping into it. It will still whip up, but not to the volume and texture you want it to, and it will likely deflate more quickly.
If you want to be cheffy about it, put the bowl and whisk in the freezer for 20 minutes before you want to whisk the cream. Keep the heavy cream in the refrigerator until you want to whip it up.
If you just want to make whipped cream, grab a bag of frozen vegetables out of the freezer and set your bowl on top of it. Add the whipping cream and whisk. You will have lovely whipped cream in minutes.

Use heavy whipping cream
Half-and-half and whole milk don’t have enough fat to whip. Note: Heavy cream and whipping cream are the same thing and can be used interchangeably!
When to add the sugar
Add the sugar when the cream is thickened, but still spoonable—just before the soft peak stage. If you add it too soon, it won’t whip as well. If you add it too late, the sugar granules won’t dissolve as well.
I like to use powdered sugar rather than granulated sugar for two reasons:
First, the smaller particles dissolve faster in the cream.
Second, the cornstarch in powdered sugar helps to stabilize the whipped cream, allowing it to hold its shape for longer and reduce weeping.
Watch your whipping!
Whipped cream goes from soft peaks to firm peaks to butter in the blink of an eye. For this reason, I usually whisk the cream by hand or use a hand mixer. I never use a stand mixer to make whipped cream because it’s easy to get distracted and walk away from the mixer (which I have done) then I end up with butter.
The rule of thumb here is to stay nearby and watch for changes. Once whipped cream is over-whipped there is no saving it. It will look dry, crumbly and unappetizing. (If you get to this stage, just keep whipping and make yourself some homemade butter! See below for more details.)
Personally, I prefer loose and droopy whipped cream most of the time, so I generally stop at the soft peak stage, but you can make your whipped cream as soft or as firm as you like it.

WAYS TO FLAVOR WHIPPED CREAM
Add the extract or flavoring during the last minute of whipping—if you add it too soon, it will deflate the whipped cream a little bit.
You can flavor whipped cream with almost anything.
Add spices like cinnamon or pumpkin pie spice.
Make a grown-up version with a kick from rum or whiskey.
Fold in pumpkin puree to give it color, flavor and body.
Infuse it with herbs or spices by warming the cream gently on the stovetop with herbs and spices for a few minutes, then chill it in the refrigerator before whipping.
HOW LONG WILL WHIPPED CREAM KEEP?
Whipped cream can be made and kept for a day or two in the refrigerator. It will decrease in volume over time, but you can just whip it again. No worries.

Stiff whipped cream.

HOW TO KEEP WHIPPED CREAM FROM “MELTING”
If it’s really hot outside or if you want the whipped cream to be firm enough to pipe, you need the whipped cream to be sturdy and long lasting at room temperature. To do this, you need to add a stabilizer. This can be done by adding liquefied gelatin, cream cheese, or mascarpone cheese to the heavy cream after it’s been whipped to soft peaks and the sugar has been added.
If using gelatin, use a 1:3 ratio of granulated gelatin to water. Place 1 teaspoon of gelatin granules in a small bowl. Add 3 teaspoons of water. Stir to combine and microwave in 5 second bursts, stirring each time, until the gelatin has dissolved. Let it cool, but not set. Whip 1 cup of heavy cream to soft peaks, add the sugar and continue whisking, then slowly pour in the gelatin.
If using cream cheese or mascarpone, replace the gelatin with 1/2 cup of either cheese.

Over whipped whipped cream. It’s time to make butter.

WHAT TO DO IF YOU OVER WHIP YOUR CREAM
If you have over whipped it, you can undo what you’ve done—but don’t throw it away! Continue whipping it until the solids separate. You will end up with buttermilk and butter. Transfer the butter to a glass jar and store it in your fridge for a week. You can use it just as you’d use any butter or buttermilk.
RECIPES THAT COULD USE SOME WHIPPED CREAM!
Updated November 10, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe. LEGGI TUTTO

If you’re looking for a new fall recipe to add to your repertoire, this creamy risotto made with nutty Mimolette cheese, crispy sage leaves, and leeks is just the one!

This post is written in partnership with Cheeses of Europe. 
Risotto is the comfort food we all need right now. And while it can get a reputation for being finicky to make, a simple risotto is easy and adaptable.
Don’t believe the critics: you don’t have to stand over the stove forever tending and fussing; just keep your eye on the pot and stir occasionally.
For this recipe, we’re adding the beautiful nutty and earthy French cheese Mimolette, and topping the dish with crispy sage leaves – this makes a side dish special enough for the holiday table but easy enough to pull off on an average weeknight.

What is Mimolette?
Mimolette is a deep orange-colored semi-hard cow’s milk cheese from France with a distinctive bright color and nutty flavor.
It’s mainly produced in the Northern French county of Flanders around Lille, which closely borders the Flemish region of Belgium.
The creation of the cheese stems from a need to replace the popular Dutch Edam cheese during the late 1600s because of a ban on its import to France imposed during the Franco-Dutch war. The French decided to add their own distinctive feature to their knock-off version of the cheese, turning it a bright orange color with the addition of annatto, a natural coloring derived from achiote seeds.
But … enough history! Let’s cook!

Why Mimolette Risotto?
Mimolette is the perfect choice for a decadent risotto; it has a buttery, caramel flavor and a fruity aroma.
It’s firm enough to grate, and in risotto it lends an earthy yet sharp flavor and sweet fragrance.
How to Make Cheesy Risotto
For your risotto, you’ll want to start with Arborio or Carnaroli rice; the short-grain rice releases plenty of starch, which gives the risotto its velvety texture.
Then you’ll need stock, and we recommend homemade vegetable or chicken stock, since one of the key elements in risotto is the broth. A clean tasting, well-salted broth that you would enjoy sipping is what you’re looking for. There’s no shame in using store-bought, just be sure to choose one that has good flavor.
When you’re set to begin cooking, be sure to use a deep saucepan, as opposed to a wide one, to limit evaporation (you want all that liquid to stay put so the rice doesn’t dry out.)
How Long Will Leftover Risotto Keep?
We don’t think this will be a problem! But if for some reason you have leftovers of this addictive side dish, simply refrigerate in a covered container for up to four days.
To reheat on the stovetop, warm over low heat and add a little water (1 tablespoon at a time) to loosen up the risotto, if needed. The sage leaves are best enjoyed the same day they’re made. LEGGI TUTTO