Sautéed Lemon Chicken with Fried Capers
You can use this method to quickly prepare chicken breasts and keep them moist. I have always loved Lemon Chicken but avoided deep frying; this makes it easy for a work night.
Grilled Pork Tenderloin with Cucumber Cantaloupe Salsa and Creamy Feta Dressing
I love pork tenderloin. As long as it isn't overcooked, it'll turn out juicy, flavorful, and tender every time.
Indian Scrambled Eggs with Pappadams
What’s so Indian about these scrambled eggs? The flavorings—chile, ginger, cumin, turmeric, and cilantro—and the pappadams, a thin, crispy, East Indian bread made with lentil flour.
Steak with Steak Butter
Home-made flavored butter is a great thing to have in the freezer for a quick finishing touch to any steak or to toss with cooked vegetables or roasted potatoes You can just slice off as much as you want from the log and stick the rest back in the freezer for another day.
Eggplant Rollatini with Four Cheeses
This recipe improves on the traditional eggplant rollatini by calling for roasted, not fried, eggplant. Consequently, it is easier to prepare (no baby-sitting the slices in the pan) and easier on your waistline (roasting requires far less oil than frying).
Brussels Sprouts with Pancetta and Balsamic Vinegar
When I first started doing “Cooking Live,” Sue Fenniger and Mary Sue Milliken made an appearance on my show. My favorite of their dishes was sautéed shredded Brussels sprouts with lime and brown butter. I have cooked them this way ever since.
Grilled Polenta with Mushroom Ragout
The mushroom ragout is served here on grilled polenta but it would be delicious tossed with fettuccini, too. The real secret ingredient here, truffle oil, is added at the last minute. Truffle oil is like vanilla extract or Asian sesame oil, a little goes a long way.
Peanut Sesame Sauce
Make a double batch of this easy dipping sauce and serve half as an appetizer with fresh vegetables one night then use the remainder as a sauce for grilled chicken, fish, noodles, or lettuce wraps…it’s incredibly addictive!
Mini Meat Loaves
Why “mini” meat loaves? I just think everyone likes his or her own little individual dish—and when they are this small they don’t take as long to cook as a full-sized loaf. A viewer suggested making twice the recipe and freezing half in a muffin tin so they are ready to go right in the oven.
Rosemary-scallion Crusted Rack of Lamb
Rack of lamb is my favorite cut of lamb. It’s always delicious – the bones add so much flavor – and the basic preparation requires little more than popping it in the oven and keeping an eye on it until it’s done. It’s really almost impossible to mess up.
Chorizo Chicken Wings
Game-time snacks are in high demand this time of year and this is one of my favorites. It was inspired by the winning entrée in a GMA low-calorie recipe contest. Although I borrowed some of the ingredients, I have fattened up the recipe a bit.
Vermont Apple Crisp with Maple Sauce
This dessert is made more delicious by using Grade B maple syrup, which is more intense than the readily available Grade A. It can be found in specialty food stores or ordered directly from a producer.
My one hour holiday special, “Surviving Thanksgiving with Sara Moulton” will start airing this week.