Fine cooking make it tonight : 150 quick & delicious by Editors of Fine Cooking

By Editors of Fine Cooking

For these strapped for time yet nonetheless hungry for a superb dinner, Fine Cooking Make It Tonight is the better--and much less expensive--choice over take-out! This number of a hundred and fifty (yes, we simply stated 150!) quick-and-easy recipes for each evening of the week have all been triple-tested by means of the Fine Cooking attempt kitchen employees to make sure scrumptious effects. yet this lifesaver of a recipe e-book does not cease at mouthwatering flavor, simply because we all know the clock is ticking. that is why such a lot recipes are prep to plate in precisely half-hour as you serve up the tastiest, most up to date dishes, together with bird, steak, fish, major direction salads, sandwiches, pasta, vegetarian dishes, and extra. Dinner is served!

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Lay the steaks in a 9x13-inch glass or ceramic dish and pour the garlic mixture (the mojo) over them. Let the steaks marinate for no more than 10 minutes. 3. Meanwhile, heat the oil in a 12-inch skillet over high heat. Add the onions and peppers and cook, stirring constantly, until they begin to soften, about 2 minutes. Transfer to a bowl. 4. Add the steaks to the pan along with 2 Tbs. of the mojo (discard the rest). Cook for 2 minutes, flip, add the onions and peppers, cover, and cook for 1 minute more.

Cover the skillet, and set aside. 2. Meanwhile, heat the oil in a 12-inch cast-iron skillet over mediumhigh heat. Pat the steaks dry and season generously on both sides with salt and pepper. When the pan is very hot, add the steaks. Sear until a dark crust forms, 4 to 5 minutes. Turn the steaks, and cook to desired doneness, about 5 minutes more for medium rare. Remove the skillet from the heat, transfer the steaks to a platter, tent with foil, and let rest for 5 minutes. 3. With a rubber spatula, scrape the mushroom mixture into the cast-iron skillet.

Stir the orange juice mixture and add it to the pan. Let it boil for about 10 seconds and then add the chicken and the scallion whites. Cook, stirring often, until the sauce reduces to a glaze and the chicken is just cooked through—check by cutting into a thicker piece—1 to 2 minutes. If the chicken isn’t cooked through but the glaze is cooking away, add a couple tablespoons of water and continue cooking. Serve sprinkled with the scallion greens. —Tony Rosenfeld PER SERVING: 430 CALORIES | 36G PROTEIN | 30G CARB | 18G TOTAL FAT | 2G SAT FAT | 9G MONO FAT | 5G POLY FAT | 85MG CHOL | 830MG SODIUM | 1G FIBER c h i c k e n , t u r k e y & d u c k 27 turkey cutlets and black beans with tangerine-habanero mojo sauce Serves 4 5 to 6 Tbs.

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