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Aviva Goldfarb, chef, mother and author of "The Six O’clock Scramble," prepares dishes for families on the go: garlic crusted shrimp, egg and avocado sandwiches, salsa chicken packets and more.
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon minced garlic
- 1 cup cherry tomatoes, halved
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 3 tablespoons fresh flat-leaf parsley, chopped
- 1/4 cup panko or traditional bread crumbs
In a large heavy skillet, heat the butter and oil over medium heat.When the butter is bubbling, add the shrimp in a single layer and sauté them for about 2 minutes per side until they are pink and opaque throughout.Add the garlic, tomatoes, salt and pepper, and cook everything for 2-3 more minutes, until the tomatoes start to soften. Stir in the parsley (or basil) and panko and toss until the shrimp and tomatoes are well coated. Serve immediately.
- 8 slices sourdough bread
- 4 eggs
- 4 teaspoons extra virgin olive oil
- 4 tablespoons shredded Monterey Jack or cheddar cheese
- 1 avocado, thinly sliced, or use guacamole
- 1 dash hot pepper sauce
Toast the bread until it's golden and crispy. Spray a small bowl with nonstick cooking spray and gently crack an egg into it. Meanwhile, heat a large cast iron or other heavy skillet over medium-low heat. When it is hot, add the oil and swirl it around to distribute it evenly. When the oil is hot, gently pour in the egg and repeat with the remaining eggs, cracking them into the bowl first so you can add them gently to the pan (to avoid the yolks cracking and the whites spreading too much). Cover the pan for 3 minutes until the whites are opaque throughout. Top each egg evenly with 1 tablespoon cheese.Meanwhile, mash the avocado onto 4 slices of the toast, and slide an egg on top of each. Sprinkle a little hot pepper sauce or Sriracha on top of each egg, and top with the remaining slices of toast. Serve immediately.
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 4 boneless, skinless chicken breast halves
- 1 red or yellow bell pepper, seeded and cut into thin strips
- 1/2 yellow onion, thinly sliced
- 3/4 cup chunky salsa
- 1/2 cup shredded cheddar cheese
Preheat the oven to 350 degrees. In a small bowl, combine the chili powder, garlic powder and cumin. Sprinkle and rub the mixture evenly on both sides of the chicken breasts.Lay a sheet of aluminum foil that is about 1-foot long on a large baking sheet, put 1/4 of the vegetables in the center, top it with one chicken breast, then 1/4 of the salsa (without too much of the liquid), and wrap it up tightly. Repeat with remaining vegetables, chicken and salsa, so you have 4 packets. Bake the packets for 30-35 minutes depending on the thickness of your chicken. Remove the packets from the oven, open them carefully, and sprinkle 1 tablespoon cheese over each chicken breast. Close the packet loosely to melt the cheese, and serve the contents over the rice, if desired.
- 1 tablespoon extra-virgin olive oil
- 1 pound carrot, peeled and sliced, or use crinkle-cut carrots
- 1/4 cup orange juice
- 1/8 lemon, juice only, about 1 teaspoon
- 2 teaspoons honey
- 1/4 teaspoon ground ginger
- 1 teaspoon fresh or dried dill (optional)
Heat the olive oil in a large skillet over medium heat. Add the carrots, and stir to coat them with the oil. Sauté them for about 4 minutes until they begin to get tender. Meanwhile, combine the orange juice, lemon juice, honey and ginger in a measuring cup or bowl. Pour the mixture over the carrots, bring it to a boil, and allow it to simmer for about 3 minutes. Cover the carrots, reduce the heat to keep them at a simmer, and steam them for about 5 minutes until they are tender. Sprinkle them liberally with the dill (optional) before serving.