Damn Delicious: 100 Super Easy, Super Fast Recipes - Rhee Chung-Ah (2016)
6. 30-MINUTE SUPPER SPRINTS
Yes, big flavor can happen in minutes! These easy-to-execute recipes prove that making an amazing home-cooked meal every night is totally achievable. Ready? Go!
EASY LINGUINE WITH CLAMS
Linguine con vongole is a simple pasta dish with sophistication and elegance, making it a great date-night or dinner-party meal. Your guests don’t have to know how easy (and affordable) this dish really is!
SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES
12 ounces dried linguine
3 tablespoons unsalted butter
2 tablespoons minced garlic (about 6 cloves)
⅛ teaspoon crushed red pepper flakes, optional
½ cup chicken broth, plus more as needed
Kosher salt and freshly ground black pepper, to taste
2 pounds littleneck clams, cleaned
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. In a large pot of boiling salted water, cook the pasta according to package instructions; drain well, reserving ½ cup of the pasta water.
2. Meanwhile, melt the butter in a large saucepan over medium-high heat. Add the garlic and red pepper flakes, if desired, and cook, stirring frequently, until fragrant, about 1 minute. Stir in the chicken broth; season with salt and pepper to taste.
3. Bring the broth mixture to a boil; reduce the heat and simmer until reduced by half, about 5 minutes. Stir in the clams. Cover with a tight-fitting lid, and cook until the clams have opened, 5 to 8 minutes. Discard any unopened clams.
4. Stir in the pasta and the reserved pasta water, 1 tablespoon at a time, as needed.
5. Serve immediately, garnished with the parsley, if desired.
PER SERVING: CALORIES 475 FAT 10.9g PROTEIN 20g CARB 67g FIBER 3g CHOL 46mg IRON 4mg SODIUM 681mg
SPAGHETTI CARBONARA
All you need is five ingredients and five minutes prep time to make the easiest pasta of all time. This creamy main dish, loaded with freshly grated Parmesan and crisp bacon goodness, is one of my all-time favorites. If you are tempted to use the Parmesan cheese that comes in a green can, I advise against it. Fresh Parmesan is always best!
SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 20 MINUTES 
8 ounces dried spaghetti
2 large eggs
¾ cup freshly grated Parmesan cheese
4 slices bacon, diced
4 cloves garlic, minced
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. In a large pot of boiling salted water, cook the pasta according to package instructions; drain well, reserving ½ cup of the pasta water.
2. Meanwhile, in a small bowl, whisk together the eggs and Parmesan; set aside.
3. Heat a large skillet over medium-high heat. Add the bacon, and cook until browned and crispy, 6 to 8 minutes; discard excess fat.
4. Add the garlic, and stir until fragrant, about 1 minute. Reduce the heat to low.
5. Working quickly, add the pasta and the egg mixture to the skillet, and gently toss to combine; season with salt and pepper. Stir in the reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
6. Serve immediately, garnished with the parsley, if desired.
PER SERVING: CALORIES 365 FAT 11.1g PROTEIN 21g CARB 43g FIBER 2g CHOL 111mg IRON 2mg SODIUM 599mg
TIP
To dice uncooked bacon, I recommend putting it in the freezer for 10 to 15 minutes first. The colder the bacon, the easier to slice and dice!
PESTO PASTA
This is a super-speedy supper made with homemade pesto. If you’re really in a hurry, you can shave off another five minutes by using store-bought pesto, but aren’t you worth the extra effort?
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
FOR THE PESTO
1 cup loosely packed fresh basil leaves (see Note)
3 cloves garlic, peeled and left whole
3 tablespoons pine nuts
⅓ cup freshly grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste
⅓ cup olive oil
8 ounces dried rotini
2 cups cherry tomatoes, cut in half
2 cups loosely packed baby arugula (see Note)
¼ cup freshly grated Parmesan cheese
¼ cup pine nuts
1. Make the pesto: Puree the basil, garlic, pine nuts, and Parmesan in the bowl of a food processor; season with salt and pepper to taste. With the motor running, add the olive oil in a slow stream until emulsified; set aside.
2. In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
3. In a large bowl, combine the pasta, ½ cup of the pesto (see Note), tomatoes, arugula, Parmesan, and pine nuts, tossing to thoroughly combine. Serve immediately.
Note: Spinach or kale can be substituted for the basil and/or the arugula. The leftover pesto can be stored in an airtight container in the refrigerator for up to 1 week.
PER SERVING: CALORIES 550 FAT 33.2g PROTEIN 17g CARB 48g FIBER 4g CHOL 12mg IRON 3mg SODIUM 421mg
TIP
You can store cooked chicken in an airtight container in the refrigerator for up to 4 days or in the freezer for 3 to 4 months.
ALL-PURPOSE CHICKEN
Okay, so here's the deal: Make this chicken over the weekend and your weekday meals are virtually done. I cook up a batch of this chicken on Sunday and use it throughout the week to throw into salads, quesadillas, pastas, sandwiches, soups—you name it. It's a no-fail timesaver!
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES 
2 pounds boneless, skinless chicken breasts, cut into ½-inch strips
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon cayenne pepper
2 cloves garlic, minced
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1 tablespoon lemon rind, for garnish, optional
1. Preheat the oven to 400°F (see Note).
2. Place chicken in a single layer onto a baking sheet. Add the oil, lemon juice, basil, oregano, thyme, cayenne pepper, and garlic. Season with salt and pepper. Gently toss to combine.
3. Bake for 15 to 18 minutes, or until the chicken is no longer pink in the center.
4. Serve immediately, garnished with parsley and lemon rind, if desired. To store, refrigerate or freeze in an airtight container within 1 to 2 hours of cooking.
Note: Alternatively, you can grill the chicken over medium-high heat.
PER SERVING: CALORIES 347 FAT 12.7g PROTEIN 57g CARB 2g FIBER 0g CHOL 193mg IRON 1mg SODIUM 219mg
TOMATO BASIL CHICKEN FETTUCINE
This may just be my favorite pasta dish yet. It is a quick weeknight recipe that uses fresh, simple ingredients you probably already have on hand. The tomatoes and basil are key here. The juices from the tomatoes coupled with the melted butter make a fantastic sauce for the fettucine.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
8 ounces dried fettucine (see Note)
2 boneless, skinless chicken breasts
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic, minced
2 cups cherry tomatoes, halved
1 cup fresh basil leaves, chiffonade
½ teaspoon crushed red pepper flakes, optional
½ cup unsalted butter
Kosher salt and freshly ground black pepper, to taste
¼ cup freshly grated Parmesan cheese
1. In a large pot of boiling salted water, cook the pasta according to package instructions; drain well.
2. Meanwhile, season the chicken with Italian seasoning, salt, and pepper.
3. Heat the olive oil in a large skillet over medium-high heat. Add the chicken, and cook through, 5 to 6 minutes per side. Place chicken on a plate, and keep warm.
4. Add the garlic, tomatoes, basil, and red pepper flakes to the skillet. Cook, stirring occasionally, until tomatoes begin to burst and soften, about 5 minutes.
5. Stir in the pasta and butter until melted and well combined, about 2 minutes; season with salt and pepper to taste.
6. Serve immediately, topped with chicken and garnished with the Parmesan.
Note: Spaghetti or linguine can be substituted for the fettucine.
PER SERVING: CALORIES 775 FAT 35.6g PROTEIN 68g CARB 46g FIBER 3g CHOL 259mg IRON 4mg SODIUM 350mg
GREEK CHICKEN
Use thin-sliced chicken cutlets to make this quick dish in less than 20 minutes. If your local grocery store does not carry this cut of chicken, you can easily prepare your own using boneless, skinless chicken breasts (see step 2), which can actually save you up to $2 per pound.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 16 MINUTES
2 boneless, skinless chicken breasts
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 cups cherry tomatoes, cut in half
1 Persian cucumber, diced
½ cup canned pitted Kalamata olives, drained and sliced
¼ cup chopped red onion
2 cloves garlic, crushed with a garlic press
1 tablespoon freshly squeezed lemon juice
½ teaspoon dried oregano
2 tablespoons chopped fresh parsley leaves
Kosher salt and freshly ground black pepper, to taste
¼ cup crumbled feta
1. Preheat a gas or charcoal grill, or place a grill pan over medium-high heat.
2. Put 1 chicken breast on a cutting board. With your hand flat on top of it, carefully slice the chicken in half horizontally. Trim excess fat as needed. Repeat with the other chicken breast. Season with ½ teaspoon salt and ¼ teaspoon pepper. Brush with 1 tablespoon of the olive oil.
3. Add the chicken to the grill or grill pan, and cook until browned and cooked through, 2 to 3 minutes per side.
4. In a large bowl, combine the tomatoes, cucumber, olives, onion, garlic, remaining olive oil, lemon juice, oregano, and parsley; season with salt and pepper to taste.
5. Serve chicken immediately, topped with the tomato mixture and the feta.
PER SERVING: CALORIES 281 FAT 13.5g PROTEIN 33g CARB 9g FIBER 2g CHOL 110mg IRON 2mg SODIUM 488mg
PORK CHOPS WITH ASPARAGUS, TOMATOES, AND CORN
When you need to get a meal on the table quickly, this is the way to go. You bake everything in the same pan, letting the juice from the honey-Dijon pork chops drizzle onto your veggies as it all gets roasted to crisp perfection. Boom.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES
4 tablespoons olive oil
2 tablespoons honey
1 tablespoon Dijon mustard
2 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
4 (8-ounce) bone-in pork chops, 1 inch thick, patted dry
1 pound asparagus spears, trimmed
2 cups cherry tomatoes
2 cups corn, frozen (thawed), canned, or roasted
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Preheat the oven to 400°F.
2. In a small bowl, whisk together 2 tablespoons olive oil, the honey, Dijon, garlic, thyme, and ½ teaspoon salt and ¼ teaspoon pepper. Brush each pork chop with the honey-Dijon mixture.
3. Heat an ovensafe grill pan over medium-high heat. Add the pork chops, and sear both sides until golden brown, about 2 minutes per side; set aside.
4. Add the remaining 2 tablespoons olive oil, the asparagus, tomatoes, and corn to the pan; season with the remaining ½ teaspoon salt and ¼ teaspoon pepper. Gently toss to combine. Place the pork chops on top of the vegetables in the pan. Transfer the pan to the oven, and roast until the pork chops are completely cooked through, 8 to 10 minutes (see Note). Remove the pork to a platter; return the pan with the vegetables to the oven, and cook for 5 minutes more, or until the asparagus is tender.
5. Top the chops with the veggies and sauce, and serve immediately, garnished with the parsley, if desired.
Note: Cooking time will vary depending on the size and thickness of the pork chops. They’re done when a meat thermometer inserted horizontally into the center of a chop reads 140°F.
PER SERVING: CALORIES 412 FAT 24.7g PROTEIN 31g CARB 17g FIBER 3g CHOL 89mg IRON 4mg SODIUM 663mg
PORK CHOPS WITH SWEET AND SOUR GLAZE
The secret to cooking juicy, tender pork chops is to give them a good sear in melted butter and then finish them off in the oven. If you don’t have an ovenproof skillet handy, transfer the pork chops to a baking dish to roast. Don’t be surprised if you’re tempted to ditch the pork chops and guzzle down the glaze instead—it’s that good.
SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 18 MINUTES
4 (8-ounce) bone-in pork chops, ¾ to 1 inch thick, patted dry
Kosher salt and freshly ground black pepper, to taste
2 tablespoons unsalted butter
FOR THE SWEET AND SOUR GLAZE
¼ cup balsamic vinegar
3 tablespoons honey
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
Pinch of crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
1. Preheat the oven to 400°F.
2. Season the pork chops with salt and pepper to taste.
3. Melt the butter in a large ovenproof skillet over medium-high heat. Sear one side of the pork chops until golden brown, 2 to 3 minutes. Flip the chops, and transfer to the oven.
4. Roast the chops until completely cooked through, 8 to 10 minutes (see Note).
5. Meanwhile, make the sweet and sour glaze: In a small saucepan over medium heat, whisk together the vinegar, honey, garlic, oregano, basil, thyme, and red pepper flakes, if desired. Season with salt and pepper to taste. Bring the sauce to a boil; reduce the heat to medium-low, and simmer until slightly thickened, about 5 minutes.
6. Serve the pork chops immediately, drizzled with the sweet and sour glaze.
Note: Cooking time will vary depending on the size and thickness of the pork chops. They’re done when a meat thermometer inserted horizontally into the center of a chop reads 140°F.
PER SERVING: CALORIES 336 FAT 16.7g PROTEIN 29g CARB 17g FIBER 0g CHOL 104mg IRON 2mg SODIUM 332mg
PORK MARSALA WITH MUSHROOMS AND SPINACH
You know what’s good about this recipe? Everything. It’s great exactly as is, but it’s also flexible enough to add variations. Try swapping out the pork chops for thin-sliced chicken breasts, the cremini mushrooms for white buttons, and the spinach for kale.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
4 (5-ounce) boneless pork chops, about ¾ inch thick, patted dry
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ cup all-purpose flour
3 tablespoons unsalted butter
2 cloves garlic, minced
1 shallot, diced
8 ounces cremini mushrooms, thinly sliced
1 tablespoon all-purpose flour
½ cup dry Marsala wine
½ cup chicken stock
½ teaspoon dried thyme
2 tablespoons heavy cream
2 cups loosely packed baby spinach
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Season the pork chops with the salt and pepper.
2. Working one at a time, dredge the pork chops in ¼ cup flour to coat.
3. Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the pork chops, and sear until golden brown, about 3 minutes per side; transfer to a plate, and set aside.
4. Melt the remaining 1 tablespoon butter in the skillet. Add the garlic, shallot, and mushrooms to the skillet. Cook, stirring occasionally, until tender, about 3 minutes.
5. Whisk in 1 tablespoon flour until lightly browned, about 1 minute. Whisk in the Marsala, chicken stock, and thyme. Cook, whisking constantly, until the sauce has thickened, about 2 minutes.
6. Stir in the heavy cream and spinach until the spinach begins to wilt, 1 to 2 minutes; season with salt and pepper to taste.
7. Return the pork chops to the skillet, and cook until heated through, about 1 minute.
8. Serve immediately, garnished with the parsley, if desired.
PER SERVING: CALORIES 396 FAT 20.5g PROTEIN 27g CARB 18g FIBER 2g CHOL 105mg IRON 3mg SODIUM 595mg
HONEY BBQ RANCH PORK CHOPS
Just marinate your pork chops in this quick homemade BBQ sauce before leaving for work. Then you can throw them onto the grill the minute you get home. Done. Dinner ready in 10 minutes.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES PLUS MARINATING
FOR THE BBQ SAUCE
¾ cup ketchup
2 tablespoons packed light brown sugar
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
½ teaspoon garlic powder
Freshly ground black pepper, to taste
4 (8-ounce) bone-in pork chops, ¾ to 1 inch thick, patted dry
1 (1-ounce) package Ranch Seasoning and Salad Dressing mix
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Make the BBQ sauce: In a small bowl, whisk together the ketchup, brown sugar, honey, Worcestershire, Dijon, paprika, and garlic powder; season with pepper, to taste. Reserve ¼ cup, and set aside.
2. Season the pork chops with Ranch Seasoning.
3. In a gallon-sized zip-top bag or large bowl, combine the BBQ sauce and pork chops; marinate for at least 1 hour to overnight, turning the bag occasionally. Drain the pork chops from the marinade.
4. Preheat a gas or charcoal grill, or place a grill pan over medium-high heat.
5. Add the pork chops to the grill, and cook, flipping once and basting with reserved ¼ cup marinade until cooked through, 5 to 6 minutes on each side (see Note). Serve the pork chops immediately, drizzled with the sweet and sour glaze and garnished with parsley, if desired.
Note: Cooking time will vary depending on the size and thickness of the pork chops. They’re done when a meat thermometer inserted horizontally into the center of a chop reads 140°F.
PER SERVING: CALORIES 699 FAT 26.8g PROTEIN 44g CARB 32g FIBER 0g CHOL 145mg IRON 2mg SODIUM 1745mg
BALSAMIC SALMON WITH STRAWBERRY MANGO SALSA
This salmon and salsa entrée delivers the perfect combination of sweet and savory goodness, and you can even add in a little bit of jalapeño heat for a trifecta of flavors. If you find yourself with leftover strawberry mango salsa, it makes a great dip for tortilla chips—in my experience, a welcome snack during the 10 PM to 2 AM hours.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
FOR THE STRAWBERRY MANGO SALSA
¾ cup strawberries, diced
1 small ripe mango, diced (about ¾ cup)
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
2 teaspoons honey, plus more to taste
Juice of 1 lime
1 jalapeño chile, seeded and minced, optional
¼ cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon honey
1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper, to taste
4 (5-ounce) salmon fillets, about 1 ½ inches thick
1. Preheat the oven to 400°F. Lightly oil a 9- x 13-inch baking dish or coat it with nonstick spray.
2. Make the strawberry mango salsa: In a large bowl, combine the strawberries, mango, red onion, cilantro, honey, lime juice, and jalapeño, if desired; set aside.
3. In a small bowl, whisk together the vinegar, garlic, honey, and Dijon mustard; season with salt and pepper to taste.
4. Arrange the salmon in a single layer in the prepared baking dish, and brush each fillet with the balsamic mixture.
5. Roast until the fish flakes easily with a fork, brushing two to three times with the balsamic mixture, 10 to 12 minutes total (see Note).
6. Serve the salmon immediately with the strawberry mango salsa.
Note: Cooking time will vary depending on the size and thickness of the salmon fillets.
PER SERVING: CALORIES 323 FAT 15.4g PROTEIN 26g CARB 19g FIBER 1g CHOL 71mg IRON 1mg SODIUM 281mg
CAJUN SALMON IN FOIL
Preparing salmon in foil is not only the easiest way to cook it, but it also seals in all the flavor with almost no work on your part. And with this blend of Cajun spices, brown sugar, and orange zest, there’s just enough heat and sweetness in every bite—a winning combination anytime.
SERVE 4
PREP TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES
3 tablespoons olive oil
2 tablespoons Cajun seasoning
2 tablespoons light brown sugar
2 cloves garlic, minced
Zest of 1 orange
Kosher salt and freshly ground black pepper, to taste
2 pounds salmon
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Preheat the oven to 375°F. Line a baking sheet with foil.
2. In a small bowl, whisk together the olive oil, Cajun seasoning, sugar, garlic, and orange zest; season with salt and pepper to taste.
3. Place the salmon on the prepared baking sheet, and fold up all four sides of the foil. Spoon the Cajun mixture over the salmon. Fold the sides of the foil over the salmon to cover it completely, and seal the packet closed.
4. Bake until the salmon is cooked through, 15 to 20 minutes (see Note).
5. Serve immediately, garnished with the parsley, if desired.
Note: Baking time may need to be adjusted depending on the thickness of the salmon.
PER SERVING: CALORIES 465 FAT 31.1g PROTEIN 38g CARB 7g FIBER 0g CHOL 107mg IRON 1mg SODIUM 914mg
TIP
Salmon is one of the top sources of omega-3 fatty acids, which are important for healthy skin, brain, and cardiovascular system.
GARLIC BUTTER SHRIMP IN FOIL
Did I mention I love a good foil-packet dinner? Just season, wrap, and grill. Here, the packets seal in all the garlic-buttery juices, keeping the shrimp amazingly moist and tender. All this dish needs is 10 minutes of prep plus grill time—and zero cleanup.
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 18 MINUTES
4 tablespoons unsalted butter, melted
3 cloves garlic, minced
Juice of 1 lemon, plus more to taste
2 tablespoons chopped fresh parsley leaves
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
¼ teaspoon crushed red pepper flakes, optional
1 pound medium shrimp, unpeeled
Crusty bread brushed with olive oil, for serving
1. Preheat a gas or charcoal grill over high heat.
2. In a small bowl, whisk together the melted butter, garlic, lemon juice, parsley, salt, pepper, and red pepper flakes, if desired.
3. Tear off 4 sheets of foil, each about 12 inches long. Divide the shrimp into 4 equal portions, and arrange each portion in the center of a piece of foil in a single layer.
4. Fold up all 4 sides of each foil packet. Spoon the garlic butter mixture over the shrimp, dividing it evenly. Fold the sides of the foil over the shrimp, covering it completely and sealing the packets closed.
5. Grill the shrimp in the foil packets until the shrimp are just cooked through, 7 to 8 minutes (see Note). Serve immediately with crusty bread, if desired.
Note: Alternatively, bake the foil packets for 8 to 10 minutes in a preheated 425°F oven.
PER SERVING: CALORIES 180 FAT 12g PROTEIN 17g CARB 1g FIBER 0g CHOL 167mg IRON 1mg SODIUM 346mg
TIP
This shrimp packet is loaded with flavor, while managing to remain low in sodium and calories.
SHRIMP AND BROCCOLI STIR-FRY
This simple stir-fry recipe stars shrimp and broccoli, but the sauce will work with any veggie combination you might want to toss together. The only downside is that cooking the rice will take longer than making the actual recipe!
SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES
FOR THE STIR-FRY SAUCE
3 tablespoons reduced-sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon rice wine vinegar
1 tablespoon packed brown sugar
1 tablespoon freshly grated ginger
2 cloves garlic, minced
1 teaspoon sesame oil
1 teaspoon cornstarch
1 teaspoon Sriracha sauce, optional
2 tablespoons olive oil
12 ounces broccoli florets
1 ½ pounds medium shrimp, peeled and deveined
2 cups cooked white or brown rice
1 teaspoon sesame seeds, for garnish
1 green onion, thinly sliced, for garnish, optional
1. Make the stir-fry sauce: In a small bowl, whisk together the soy sauce, oyster sauce, vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch, and Sriracha, if desired; set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the broccoli, and cook, stirring frequently, for 3 minutes. Toss the shrimp with the remaining 1 tablespoon oil, and add to the skillet; cook, stirring frequently, until the shrimp turn pink and the broccoli florets are tender, about 3 minutes.
3. Stir in the stir-fry sauce until well combined and slightly thickened, about 1 minute.
4. Serve the stir-fry immediately on top of the rice. Garnish with the sesame seeds and green onions, if desired.
PER SERVING: CALORIES 350 FAT 9.1g PROTEIN 31g CARB 36g FIBER 3g CHOL 205mg IRON 2mg SODIUM 901mg
LEMON BUTTER SCALLOPS
The secret to perfectly seared scallops requires you to remember just two things: (1) pat the scallops completely dry with paper towels, and (2) have a hot pan ready. That’s it!
SERVES 4
PREP TIME: 6 MINUTES
TOTAL TIME: 17 MINUTES 
1 pound scallops
Kosher salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
FOR THE LEMON BUTTER SAUCE
2 tablespoons unsalted butter
2 cloves garlic, minced
Juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Remove the small side muscle from each scallop, and discard. Rinse the scallops with cold water, and thoroughly pat dry. Season the scallops with salt and pepper to taste.
2. Melt the butter in a large skillet over medium-high heat until very hot.
3. Working in batches, add the scallops to the skillet in a single layer, and cook, flipping once, until golden brown on the outside and translucent in the center, 1 to 2 minutes per side. Transfer to a plate, and keep warm.
4. Make the lemon butter sauce: Melt the butter in the same skillet over medium-high heat. Add the garlic, and cook, stirring frequently, until fragrant, about 1 minute. Stir in the lemon juice; season with salt and pepper to taste.
5. Serve the scallops immediately with the lemon butter sauce and garnished with parsley, if desired.
PER SERVING: CALORIES 159 FAT 9.2g PROTEIN 14g CARB 5g FIBER 0g CHOL 50mg IRON 1mg SODIUM 688mg
BACON-WRAPPED SCALLOPS WITH GARLIC BUTTER SAUCE
I love how versatile this recipe is. You can serve it as an appetizer or as an entrée with a side of broccoli or maybe potatoes. It is definitely a dish that is fancy enough for dinner guests. Plus, who can say no to bacon, garlic, and butter?
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES
1 pound large scallops
Freshly ground black pepper, to taste
6 ounces bacon
2 tablespoons olive oil
FOR THE GARLIC BUTTER SAUCE
½ cup unsalted butter
3 cloves garlic, minced
1 teaspoon dried Italian seasoning
½ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley leaves, for garnish, optional
1. Preheat the broiler. Lightly oil a baking sheet or coat with nonstick spray.
2. Remove the small side muscle from each scallop, and discard. Rinse the scallops with cold water and thoroughly pat dry. Season with pepper.
3. Wrap each scallop with bacon, securing with a toothpick.
4. Place the scallops on the prepared baking sheet, and drizzle with olive oil. Broil until the bacon is crisp and cooked through, turning once, 10 to 15 minutes (see Note).
5. Make the garlic butter sauce: Melt the butter in a large skillet over medium-high heat. Add the garlic, Italian seasoning, and red pepper flakes, if desired, and cook, stirring frequently, until fragrant, about 2 minutes. Season with salt and pepper to taste.
6. Serve scallops immediately with the garlic butter sauce and garnished with parsley, if desired.
Note: The scallops can also be grilled over medium-high heat until cooked through, 7 to 10 minutes.
PER SERVING: CALORIES 532 FAT 48.4g PROTEIN 20g CARB 5g FIBER 0g CHOL 116mg IRON 1mg SODIUM 850mg
BROILED LOBSTER TAILS
What’s not to like about the luscious-firm goodness of broiled lobster tails dipped in a buttery parsley-lemon sauce that just melts in your mouth? This version requires minimal prep so it comes together at lightning speed. You can serve this indulgence for special date nights, anniversaries, or even as a weeknight treat—it’s just that easy.
SERVES 4
PREP TIME: 15 MINUTES
TOTAL TIME: 25 MINUTES
½ cup unsalted butter, melted
2 tablespoons freshly squeezed lemon juice, or more to taste
2 tablespoons chopped fresh parsley leaves
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper, to taste
4 fresh lobster tails
1. Preheat the broiler. Lightly oil a 9- x 9-inch baking dish, or coat it with nonstick spray.
2. In a small bowl, whisk together the melted butter, lemon juice, parsley, garlic, and red pepper flakes, if desired; season with salt and pepper to taste. Set aside.
3. Using sharp kitchen shears, carefully cut the top side of each lobster shell lengthwise, from the head to the base of the tail. Pull the shells apart slightly, and separate the meat from the shells.
4. Arrange the tails in the prepared baking dish in a single layer; brush with the butter mixture, reserving 2 tablespoons.
5. Broil until the lobster tails are lightly browned and the flesh is opaque, 5 to 8 minutes.
6. Serve immediately with the reserved butter mixture.
PER SERVING: CALORIES 302 FAT 25g PROTEIN 18g CARB 1g FIBER 0g CHOL 196mg IRON 0mg SODIUM 574mg