Tex-Mex Meatballs - Food Easy Recipe

These meatballs make a killer sub. Throw them on a hero roll with extra sauce and melt some cheddar on top.

Ingredients: 

1 1/2 lb. ground beef

2 c. shredded Mexican cheese blend, divided

1/2 c. panko bread crumbs

2 tbsp. freshly chopped parsley, plus more for garnish

2 cloves garlic, minced

1 jalapeño, finely chopped

1 large egg

1 tsp. ground cumin

Kosher salt

Freshly ground black pepper

1 tbsp. extra-virgin olive oil

1/2 large onion, chopped

1 (15-oz.) can crushed tomatoes

2 tbsp. chopped chipotle chiles in adobo sauce

Procedure: 

1. In a medium bowl, combine ground beef, 1 cup of cheese, bread crumbs, parsley, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. 

2. In a large skillet over medium-high heat, heat oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. 

3. Add onion to skillet and cook, stirring, until soft, 5 minutes. Stir in crushed tomatoes and chipotle in adobo and bring mixture to a boil. Reduce heat to medium-low and return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 10 minutes. 

4. Top with remaining 1 cup cheese, then cover with lid to let melt, about 2 minutes. 

5. Garnish with parsley before serving.

Thai Chicken Fried Rice - Food Easy Recipe

Fried remains the best thing to do with leftover rice. The slightly dried out rice will absorbed more of the flavors and crisp up slightly as is cooks. Something fresh rice could never do. Rather than soy sauce like a traditional Chinese fried rice would use, Thai fried rice uses fish sauce

Ingredients: 

2-3 Thai red chilis, thinly sliced

3 tbsp. fish sauce

2 tbsp. vegetable oil, divided

2 chicken breasts, thinly sliced

Kosher salt

Freshly ground black pepper 

1 medium carrot, peeled and diced

4 cloves garlic, minced 

4 green onions, white and light green parts cut into 1" pieces

1 tsp. freshly minced ginger 

4 c. cooked white rice, preferably day old 

3 tbsp. oyster sauce

2 large eggs, beaten

Freshly chopped cilantro, for serving Lime wedges, for serving 

Procedure: 

1. In a small bowl, combine chilis and fish sauce. Set aside while you prep the rest of your ingredients. 

2. Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook, tossing occasionally, until cooked through, about 5 minutes. Remove chicken from skillet and set aside on a plate to keep warm. Drain skillet, if needed. 

3. Return skillet over medium-high heat and heat remaining tablespoon oil. Add carrots and cook until softened, 3 minutes. Add garlic, green onions, and ginger and cook until fragrant, 1 minute. Add rice, 3 tablespoons of the fish sauce mixture, and oyster sauce. Toss until rice is well coated, then push rice to one side of pan. 

4. On the empty side of the pan, add a little more oil if your pan is dry. Add beaten eggs and scramble with a rubber spatula until just barely set, then combine with rice. Return chicken to skillet and stir to combine. 

5. Serve with cilantro, lime wedges, and any remaining fish sauce. 

Bacon & Spinach Stuffed Chicken - Food Easy Recipe

Hasselback your chicken by cutting shallow slits into your chicken breasts (don't cut all the way through!) and stuff each slit with bacon and a creamy spinach and artichoke filling. It will make your weeknight chicken dinner sing! It's untraditional, but all the best meals are. 

Ingredients: 

4 boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 oz. cream cheese, softened 

1/2 c. frozen spinach, defrosted and drained

1/3 c. chopped canned artichoke hearts

1 c. shredded mozzarella, divided 

Pinch crushed red pepper flakes

4 strips bacon, cut into 4 strips

2 tbsp. extra-virgin olive oil 

Procedure: 

1. Preheat oven to 400°. Line a large baking sheet with foil. Make slits widthwise in chicken, being careful not to cut all the way through chicken. Season with salt and pepper. Place on prepared baking sheet. 

2. In a medium bowl, combine cream cheese, spinach, artichokes, and ½ cup of mozzarella. Season with salt, pepper, and a pinch of red pepper flakes. Fill every other slit with cream cheese mixture and fill remaining slits with a piece of bacon. Sprinkle remaining ½ cup mozzarella on top and drizzle with oil. 

3. Bake until chicken is cooked through and bacon is crispy, 35 minutes.

Slow-Cooker Chicken Pozole - Food Easy Recipe

If you're looking for something more classic, check out our Best-Ever Pozole. It's the red variety, and it includes a puree of several chilis, giving a complex smokiness to the final dish. If you've got the time, you can even use Makinze's recipe for the chili puree and add it to this recipe!

Ingredients: 

4 c. low-sodium chicken broth

3 boneless skinless chicken breasts

2 poblano peppers, chopped 

1 white onion, chopped

2 cloves garlic, minced

1 tbsp. cumin

1 tbsp. oregano

2 tsp. chili powder

2 tsp. kosher salt

Freshly ground black pepper

2 (15-oz) cans hominy, drained and rinsed  

Thinly sliced radishes, for garnish

Sliced green cabbage, for garnish

Fresh cilantro, for garnish

Procedure: 

1. Place all ingredients except hominy and garnishes into the slow cooker. Cook on low for 6 to 8 hours, until the chicken is tender and cooked through.

2. Take chicken out of slow cooker and shred with two forks. Return to the slow cooker along with the hominy and cook for another 30 minutes.

3. Serve soup into bowls and garnish with radish, cabbage and cilantro.

Cheesy Vegetarian Enchilada Casserole - Food Easy Recipe

Quick and easy cheesy enchilada casserole. Takes only 6 ingredients to make this popular one-pan amazing Mexican vegetarian dinner dish! Garnish with green onions and sour cream if desired.

Ingredients: 

cooking spray

10 (6 inch) corn tortillas, cut into quarters

1 (8 ounce) package sharp Cheddar cheese, cubed

1 onion, chopped

1 (3.8 ounce) can sliced black olives

1 (16 ounce) can green chile enchilada sauce

2 cups shredded Mexican cheese blend

Procedure: 

1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray.

2. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil.

3. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.

Spatchcock Chicken - Food Easy Recipe

Spatchcocking makes for a bird with super crisp skin and moist meat, in about half the time it takes to roast a whole bird.

Ingredients: 

2 (3 1/2) pound whole chickens, wingtips removed

2 teaspoons salt

1 teaspoon dried tarragon

1 teaspoon paprika

¼ teaspoon black pepper

4 teaspoons olive oil

2 lemons, thinly sliced and seeded

Procedure: 

1. Preheat oven to 450 degrees F (230 degrees C). Line a large rimmed baking sheet with foil.

2. Place chicken, breast side down, on a work surface. Starting at the tail end, cut along both sides of backbone with kitchen shears. Remove backbone. Grabbing hold of both sides of the chicken, open it like a book. Turn breast side up. Push down on each side of breast with your hands until you hear it crack. Flatten chicken and transfer to one short end of the prepared baking sheet. Repeat with the second chicken.

3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub tarragon paste under skin. Slide lemon slices under skin, in a single layer.

4. Roast until skin is crisp and an instant-read thermometer inserted into thickest part of breast reads 165 degrees F, about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

Vegetarian chilli - Homemade Recipe

The easiest chilli you'll ever make, with ready-to-eat grains, kidney beans in chilli sauce and summer veggies - it's 4 of your 5-a-day too!

Ingredients: 

400g pack oven-roasted vegetables

1 can kidney beans in chilli sauce

1 can chopped tomatoes

1 ready-to-eat mixed grain pouch

Procedure: 

STEP 1

Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.

Easy huevos rancheros - Homemade Recipe

An easy Mexican breakfast that'll keep you going all morning, it's got everything you need to pep up your plate. 

Ingredients:

1 tbsp vegetable oil or sunflower oil

1 corn tortilla wrap

1 egg

200g can black beans, drained

juice ½ lime

½ ripe avocado, peeled and sliced

50g feta, crumbled

hot chilli sauce (we like sriracha)

Procedure: 

STEP 1

Heat the oil in a frying pan over a high heat. Add the tortilla and fry for 1-2 mins on each side until crisping at the edges. Transfer to a plate.

STEP 2

Crack the egg into the pan and cook to your liking. Meanwhile, tip the beans into a bowl, season and add a squeeze of lime, then lightly mash with a fork.

STEP 3

Spread the beans over the tortilla, top with the egg, avocado, feta and chilli sauce. Squeeze over a little more lime juice just before eating.

Frying pan pizza with aubergine, ricotta & mint- Homemade Recipe

This recipe ensures a crispy-bottomed pizza without ever turning on the oven. It's easy, veggie and 2 of your 5-a-day. 

Ingredients:

For the dough:

200g strong white bread flour , plus a little for dusting

½ tsp fast-action dried yeast

¼ tsp golden caster sugar

a little oil , for greasing

For the toppings:

4 tbsp olive oil , plus a little extra

1 garlic clove , thinly sliced

200g passata

pinch of golden caster sugar (optional)

1 small aubergine , sliced into discs

100g ricotta

small handful mint , roughly chopped

extra virgin olive oil , for drizzling

Procedure: 

STEP 1

Weigh the ingredients for the dough into a large bowl and add 1/2 tsp salt and 125ml warm water. Mix to form a soft dough, then tip onto your work surface and knead for 5 mins or until the dough feels stretchy. Clean and grease the bowl and return the dough. Cover with cling film and leave somewhere warm to rise for 1 hr, or until the dough has doubled in size.

STEP 2

Meanwhile, make the sauce. Heat 1 tbsp olive oil in a pan and add the garlic. Sizzle gently for 30 secs, making sure the garlic doesn’t brown, then add the passata. Season well and bubble for 8-10 mins until you have a rich sauce – add a pinch of sugar if it tastes a little too tart. Set aside.

STEP 3

When the dough has risen, knock out the air and roll it into a pizza base the same size as a large frying pan. Oil the surface of the dough, cover with cling film , then leave on the work surface for 15 mins to puff up a little. Meanwhile, heat 2 tbsp oil in the frying pan and add the aubergines in a single layer (you may have to cook in batches). Season well and cook for 4-5 mins on each side until really tender and golden. Transfer to a dish and cover with foil to keep warm.

STEP 4

Heat the remaining 1 tbsp of oil in the pan and carefully lift the dough into it. You may have to reshape it a little to fit. Cook over a low-medium heat until the underside is golden brown and the edges of the dough are starting to look dry and set – this should take about 6 mins, but it’s best to go by eye. Flip over, drizzle a little more oil around the edge of the pan so it trickles underneath the pizza base, and cook for another 5-6 mins until golden and cooked through. Reheat the sauce if you need to and spread it over the base. Top with the warm aubergines and dot with spoonfuls of ricotta. Scatter with mint and drizzle with a little extra virgin olive oil just before serving.

Unbelievably easy mince pies - Homemade Recipe

No rolling required! Press the raw, crumbly pastry directly into your tin for a short, biscuity finish. Our easiest mince pie recipe and great fun to make with kids. 

Ingredients:

225g cold butter, diced

350g plain flour

100g golden caster sugar

280g mincemeat

1 small egg, beaten

icing sugar, to dust

Procedure: 

STEP 1

To make the pastry, rub the butter into the flour, then mix in the golden caster sugar and a pinch of salt.

STEP 2

Combine the pastry into a ball – don’t add liquid – and knead it briefly. The dough will be fairly firm, like shortbread dough. You can use the dough immediately, or chill for later.

STEP 3

Heat the oven to 200C/180C fan/gas 6. Line 18 holes of two 12-hole patty tins, by pressing small walnut-sized balls of pastry into each hole.

STEP 4

Spoon the mincemeat into the pies. Take slightly smaller balls of pastry than before and pat them out between your hands to make round lids, big enough to cover the pies.

STEP 5

Top the pies with their lids, pressing the edges gently together to seal – you don’t need to seal them with milk or egg as they will stick on their own. Will keep frozen for up to one month.

STEP 6

Brush the tops of the pies with the beaten egg. Bake for 20 mins until golden. Leave to cool in the tin for 5 mins, then remove to a wire rack. To serve, lightly dust with the icing sugar. Will keep for three to four days in an airtight container.

Easy Beef Hotpot - Homemade Recipe

Stretch a pack of mince to make this hearty dish. It's perfect eaten straight from the bowl with a spoon and some crusty bread on a cold winter's night. 

Ingredients:

2 onions

300g carrots

1kg potatoes

450g lean minced beef

2 beef stock cubes

400g can baked beans

splash of Worcestershire sauce

handful of roughly chopped parsley (optional)

Procedure: 

STEP 1

Cut each onion into eight wedges. Roughly chop the carrots and cut the potatoes into large chunks. Put the kettle on.

STEP 2

Heat a large non-stick pan, add the mince and fry quickly, stirring all the time, until evenly browned. Crumble in the stock cubes and mix well. Add the prepared vegetables, stir them around, then pour in 900ml/1½ pints of hot water from the kettle. Bring to the boil.

STEP 3

Reduce the heat, cover and simmer for 25-30 minutes, until the veg are tender. Stir in the baked beans and a generous splash of Worcestershire sauce and heat through. Taste and add salt and pepper if necessary.

STEP 4

Scatter over the parsley, then ladle the hotpot into bowls. Put the Worcestershire sauce bottle on the table in case anyone fancies a bit more spice.

Easy meatballs - Homemade Recipe

BBC Good Food magazine's food editor Barney & his daughter Maisie love making these sausage and beef meatballs to serve on spaghetti with hidden vegetable tomato sauce. 

Ingredients:

300g good-quality pork sausage (about 4 large or 8 chipolatas)

1 small onion

1 carrot

1 tbsp dried oregano

500g lean beef mince

50g parmesan , finely grated, plus extra to serve

75g dried breadcrumb

1 medium egg

1 tbsp olive oil

For the tomato sauce: 

1 carrot (finely grated)

2 sticks of celery (grated)

1 courgette (coarsely grated)

3 garlic cloves (finely grated)

2 red peppers

1 tbsp olive oil

1 tbsp tomato purée

pinch golden caster sugar

splash red wine vinegar

3 x 400g tins chopped tomatoes

cooked spaghetti , to serve

handful basil leaves , snipped

Procedure: 

STEP 1

KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Squeeze some sausages. Get your child to squeeze all the sausagemeat out of the skins into a large bowl. They can hold the sausages or do it by squashing them on a board.

STEP 2

Get grating. Get your child to coarsely grate the onion and finely grate the carrot. If the onion starts to hurt their eyes, get them to wear goggles, which is good fun. Grating can take a bit of strength, so you may need to help. Tip these vegetables in with the sausages. While you have the grater out, grate the Parmesan, other vegetables and garlic for the sauce, and set aside.

STEP 3

Make a marvellous mix. Next, get your child to add all the other meatball ingredients one by one, except the olive oil, into the bowl and season with black pepper.

STEP 4

Squish everything together. Get the child to squish everything together through their hands until completely mixed. Keep an eye on younger children to make sure that they don’t taste any of the raw mix.

STEP 5

Roll meatballs. Children as young as three can now roll the meatball mix into walnut-sized balls, then place them on a board or tray. This mix should make 40 balls – counting these is great way to help teach older children basic division. Cover the meatballs with cling film and have a little tidy up.

STEP 6

Prepare the red peppers. Firstly, peel the peppers with a vegetable peeler, cut off the tops and bottoms and remove the seeds. Cut the peppers in half and children from the age of four can cut the peppers into strips.

STEP 7

Make the sauce. A grown-up will need to help here. Heat the oil in a large saucepan. Add the vegetables and garlic and cook for 5 mins. Stir in the tomato purée, sugar and vinegar, leave for 1 min then tip in the tomatoes and simmer for 5 mins. Get the child to help blitz the sauce with a hand blender. Gently simmer the sauce while you cook the meatballs.

STEP 8

Cook the meatballs. Brown the meatballs in the olive oil on all sides then pop them into the sauce, working in batches if necessary. Simmer the meatballs in the sauce for 15 mins, gently stirring until they are cooked through. It’s ready to eat now or cool and freeze in suitable batches for up to 6 months. Serve with spaghetti, some basil and extra Parmesan, if you like.

Piri-piri chicken with smashed sweet potatoes & broccoli - Homemade Recipe

Serve up an easy one-pan traybake of piri-piri chicken with sweet potatoes and broccoli. As well as being simple to make, it delivers three of your 5-a-day. 

Ingredients:

3 large sweet potatoes (about 900g), peeled and cut into large chunks

oil , for drizzling

6-8 chicken thighs, skin left on

2 red onions , cut into wedges

25g sachet piri-piri spice mix (or a mild version, if you like)

300g long-stem broccoli

Procedure: 

STEP 1

Heat the oven to 180C/160C fan/gas 4. Toss the sweet potatoes with a generous drizzle of oil and some seasoning, and tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. Roast for 40 mins, stirring everything halfway through. Add the broccoli to the tin, drizzle with a little oil and season, then roast for 10-15 mins more.

STEP 2

Remove the chicken, onions and broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices and spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken and onions and serve from the tin in the middle of the table.

Easy carrot cake - Homemade Recipe

Top this classic carrot cake with moreish icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.

Ingredients:

230ml vegetable oil, plus extra for the tin

100g natural yogurt

4 large eggs

1½ tsp vanilla extract

½ orange, zested

265g self-raising flour

335g light muscovado sugar

2½ tsp ground cinnamon

¼ fresh nutmeg, finely grated

265g carrots (about 3), grated

100g sultanas or raisins

100g walnuts or pecans, roughly chopped (optional)

For the icing: 

100g slightly salted butter, softened

300g icing sugar

100g soft cheese

Procedure: 

STEP 1

Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.

STEP 2

Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.

STEP 3

Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.

STEP 4

To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature.

Chopped Italian Salad Pizza - Food Easy Recipe

It’s time to ditch your sad lunch salad. This chopped Italian salad pizza is a far better way to eat your greens. Plus, thanks to store-bought dough, the thin and crispy-crusted beauty is as easy to toss together as your go-to bowl of kale.

Ingredients: 

⅓ cup extra-virgin olive oil, divided

1 pound pizza dough

¼ cup red wine vinegar

1 tablespoon Dijon mustard

Pinch dried oregano

Kosher salt and freshly ground black pepper

1 cup ricotta cheese

1 head Bibb lettuce

1 cup microgreens

½ small red onion, thinly sliced into rings

½ cup pepperoncini

1 cup drained bite-size fresh mozzarella balls

Procedure:

1. Preheat the oven to 450°F. Grease a baking sheet with 2 tablespoons olive oil.

2. Gently stretch the pizza dough out over the baking sheet, then use your fingers to stipple the dough further. Brush the surface with another 1 tablespoon olive oil, and let rise in a warm place for 15 to 20 minutes.

3. In a small bowl, whisk together the vinegar, mustard and oregano. Gradually whisk in the olive oil; season with salt and pepper. Set aside.

4. Spread the ricotta in an even layer on top of the dough. Season with salt and pepper.

5. Transfer to the oven and bake until the pizza dough in golden brown, 18 to 20 minutes.

6. When the pizza is done, let it cool for 10 to 15 minutes.

7. In a large bowl, toss together the lettuce, microgreens and salad dressing. Transfer to the pizza, and garnish with an even layer of red onion, pepperoncini and mozzarella balls. Serve immediately.

One-Pot Tomato Basil Pasta - Food Easy Recipe

The best part? Once you’ve mastered this version, you can customize the recipe to your heart’s content.

Ingredients: 

4 cups vegetable broth

1 pound spaghetti

2 cups halved cherry tomatoes

1 small yellow onion, thinly sliced

2 garlic cloves, minced

5 fresh basil leaves

½ teaspoon crushed red-pepper flakes

Kosher salt and freshly ground black pepper

¼ cup freshly grated Parmesan cheese, for serving

Procedure: 

1. In a large Dutch oven or soup pot with a tight-fitting lid, combine the vegetable broth, spaghetti, tomatoes, onion, garlic, basil and crushed red-pepper flakes. Bring the mixture to a boil over medium-high heat, then cover and reduce the heat to medium.

2. Cook, stirring frequently, until all the liquid has been absorbed and the pasta is fully cooked, 13 to 15 minutes. Season with salt and pepper.

3. Serve topped with Parmesan cheese.

Chicken and Snap Pea Stir-Fry - Food Easy Recipe

So you really, really don’t feel like cooking. (We’ve been there.) But if you have five ingredients, a few pantry staples and 20 minutes, you can make chicken and snap pea stir-fry. It’s easy, tasty and way healthier than that greasy takeout you were about to order.

Ingredients: 

2 tablespoons vegetable oil

1 bunch scallions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, thinly sliced

2½ cups snap peas

1¼ cups boneless skinless chicken breast, thinly sliced

Salt and freshly ground black pepper

3 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

2 teaspoons Sriracha (optional)

2 tablespoons sesame seeds, plus more for finishing

3 tablespoons chopped fresh cilantro, plus more for finishing

Procedure: 

1. In a large sauté pan, heat the oil over medium heat. Add the scallions and garlic, and sauté until fragrant, about 1 minute. Add the bell pepper and snap peas, and sauté until just tender, 2 to 3 minutes.

2. Add the chicken and cook until it is golden and fully cooked and the vegetables are tender, 4 to 5 minutes.

3. Add the soy sauce, rice vinegar, Sriracha (if using) and sesame seeds; toss well to combine. Allow the mixture to simmer for 1 to 2 minutes.

4. Stir in the cilantro, then garnish with a sprinkle of extra cilantro and sesame seeds. Serve immediately.

Paleo Egg Roll - Food Easy Recipe

What’s an egg roll in a bowl? It’s the saucy, savory interior of your favorite Chinese takeout finger food, minus the outer shell. While this recipe calls for ground pork, you could substitute ground turkey or chicken without issue. And to make the bowls gluten-free, use tamari instead of soy sauce.

Ingredients: 

1½ tablespoons sesame oil

3 carrots, peeled and shredded

¼ head red cabbage, shredded

¼ head green cabbage, shredded

1 bunch scallions, sliced on the bias

2 garlic cloves, minced

1 tablespoon minced ginger

1 pound ground pork

2 tablespoons soy sauce or tamari

1½ tablespoons unseasoned rice vinegar

1 tablespoon sriracha

Sesame seeds, cilantro leaves and thinly sliced red chiles, for serving

Procedure: 

1. In a medium skillet, heat the oil over medium heat. Add the carrots, red and green cabbage, and cook until tender, about 3 minutes.

2. Add the scallions, garlic and ginger and cook until fragrant, about 1 minute. Add the pork and sauté until fully cooked and no longer pink, 6 to 7 minutes.

3. Season the mixture with the soy sauce, rice vinegar and sriracha. Serve topped with sesame seeds, cilantro and red chiles.

Shrimp with Cauliflower “Grits” and Arugula - Food Easy Recipe

We’ve officially found a new way to cook with our favorite veggie of all time, cauliflower. Presenting shrimp with cauliflower “grits” with arugula. With this healthy swap, you can lose the carbs but keep the flavor. Bonus: It’s ready in 30 minutes.

Ingredients: 

SPICY SHRIMP: 

1 pound peeled and deveined shrimp

1 tablespoon paprika

2 teaspoons garlic powder

½ teaspoon cayenne pepper

1 tablespoon extra-virgin olive oil

Salt and freshly ground black pepper

CAULIFLOWER GRITS: 

1 tablespoon unsalted butter

4 cups riced cauliflower

1 cup whole milk

½ cup crumbled goat cheese

Salt and freshly ground black pepper

GARLIC ARUGULA: 

1 tablespoon extra-virgin olive oil

3 garlic cloves, thinly sliced

4 cups baby arugula

Salt and freshly ground black pepper

Procedure: 

1. MAKE THE SPICY SHRIMP: Place the shrimp in a large zip-top plastic bag. In a small bowl, stir the paprika with the garlic powder and cayenne to combine. Pour the mixture into the bag with the shrimp and toss well until they are coated with the spices. Refrigerate while you make the grits.

2. MAKE THE CAULIFLOWER “GRITS”: In a medium pot, melt the butter over medium heat. Add the cauliflower rice and cook until it releases some of its moisture, 2 to 3 minutes.

3. Stir in half of the milk and bring to a simmer. Continue to simmer, stirring occasionally, until the cauliflower absorbs some of the milk, 6 to 8 minutes.

4. Add the remaining milk and simmer until the mixture is thick and creamy, 10 minutes more. Stir in the goat cheese and season with salt and pepper. Keep warm.

5. MAKE THE GARLIC ARUGULA: In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 minute. Add the arugula and sauté until wilted, 3 to 4 minutes. Season with salt and pepper, remove from the skillet and set aside.

6. In the same skillet, heat the olive oil over medium heat. Add the shrimp and sauté until fully cooked, 4 to 5 minutes. Season with salt and pepper.

7. To serve, divide the grits among four plates and top each with a quarter of the arugula and a quarter of the shrimp. Serve immediately.

Pasta Limone - Food Easy Recipe

Looking for proof that dinner doesn’t have to require a trip to the store or an overflowing pantry? Look no further. This one-pot, 15-minute pasta limone is like dinner in your back pocket: You likely have most of the ingredients in your kitchen already, and it comes together in practically no time . Best of all, it’s completely hands-off, because all you do is throw all the ingredients into a pot and boil them.

Ingredients: 

12 ounces spaghetti, linguine or bucatini

2 leeks, thinly sliced

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon, plus more lemon zest for serving

3 sprigs basil, plus more for serving

1 teaspoon kosher salt

¾ teaspoon freshly ground black pepper, plus more for serving

1 cup grated Parmesan cheese

Procedure: 

1. Combine the pasta, 4½ cups water, leeks, garlic, lemon zest, basil, salt and pepper in a large skillet with 2-inch sides.

2. Bring the water to a boil and cook, stirring occasionally, until the water is nearly gone and the pasta is fully cooked, 8 to 10 minutes.

3. Add the lemon juice and Parmesan, and toss to combine. Season with salt and pepper to taste. Garnish with basil leaves and lemon zest.