Simply Suppers: Easy Comfort Food Your Whole Family Will Love
Format: PDF / Kindle (mobi) / ePub
We’re all faced with the same question every evening. What’s for supper?
Jennifer Chandler’s newest recipe collection is full of delicious answers. From weeknight meals to weekend feasts fit for company, Simply Suppers is your guidebook to putting comforting favorites on the table without a big hassle. Preparing dishes such as Braised Short Ribs, Roast Chicken with Pan Gravy, and Crawfish Étouffée doesn’t have to be overwhelming. Chandler shares her culinary experience, equipping you with the know-how you need to serve these memorable meals tonight.
You’ll discover the essentials of a well-stocked kitchen and simple strategies for streamlining the cooking process. Simply Suppers features every successful home cook’s secret―a selection of tried and true recipes that come together in a snap. This beautifully photographed cookbook is filled with entrée, side dish, and dessert ideas that are easy enough for a Tuesday night meal with the family and impressive enough for special weekend guests. Get ready to transform your kitchen into a workspace where you’ll enjoy whipping up satisfying suppers for the people you love the most.
immediately. Serves 4. Variation: This same lemony marinade is also delicious with other types of light and flaky fish (such as tilapia, orange roughy, and halibut) as well as shellfish (scallops and shrimp). The cooking time may vary slightly depending on thickness. Cooking Tip: When marinating anything in an acid, such as lemon juice, wine, or vinegar, be sure to use a nonreactive container. Glass, plastic, ceramic, or stainless steel cookware are all nonreactive and safe to use. (Plastic
cannot find it, you can substitute cooked bacon. Shrimp Scampi What I like most about this dish is the sauce. Butter and garlic is a marriage made in heaven! 2 pounds large shrimp (16-20 count), peeled and deveined Kosher salt and freshly ground black pepper 2 tablespoons olive oil 10 tablespoons unsalted butter, divided 4 cloves garlic, minced cup dry white wine 1 tablespoon freshly squeezed lemon juice 2 tablespoons finely chopped flat-leaf parsley Generously season the
to medium-low and simmer until the chicken is tender and cooked through, about 45 minutes. Using a slotted spoon, transfer the cooked chicken to a large bowl to cool. Keep the broth warm in the pot. Once the chicken is cool enough to handle, remove the meat from the bones and discard the skin. Shred the chicken meat into 2-inch pieces. Season the broth with salt and pepper to taste. Discard the bay leaf. Return the chicken to the pot and reheat the soup until the chicken is warmed through. Place
frozen, are an Creamed Spinach The melted mozzarella topping gives this version of the classic steakhouse side dish an added richness. 1 tablespoon cornstarch 2 tablespoons milk 1 cup heavy cream cup grated Parmesan cheese teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 2 bags (6-ounce) fresh baby spinach � cup shredded mozzarella cheese Preheat the oven to 395 degrees. In a small bowl whisk the cornstarch and milk together until smooth. Set aside.
Spoon the remaining pudding evenly over the bananas. Place the pie in the refrigerator to set while making the whipped cream topping. To make the topping: In the bowl of an electric mixer, whip the cream, sugar, and vanilla until soft peaks form. Spoon or use a pastry bag to pipe the whipped cream evenly over the pie filling. Chill the pie until set, at least 4 hours. Before serving, garnish with the remaining banana slices and extra vanilla wafer cookies. Serves 8. Do Ahead: You can make and