Recipes By Dan Pelosi
54 recipes found
Shake and Bake Pork Chops
This homemade version of the nostalgic seasoned bread crumbs from the supermarket yields pork chops that cook up almost as easy and fast — and even juicier. The recipe also gives your spice cabinet a workout with a delicious blend of spices. Start by brushing a thin layer of mayonnaise on boneless pork chops to lock in moisture and add flavor. Then coat the chops in a heavily seasoned sweet and savory bread crumb mix and bake until perfectly crispy and moist. Served with applesauce on the side, these pork chops are perfect for quick weeknight dinners. In fact, the bread crumb mix can be made in large batches so it is always on hand.
Cottage Pie
In this hearty and satisfying meal, ground beef is smothered in a delicious and thick gravy along with carrots, onions, celery and peas, then covered in creamy mashed potatoes and baked. Known for being freezer friendly, easy to make and economical, this recipe stretches its simple ingredients to feed many mouths. For variation, try using other vegetables in the base and swapping in sweet potatoes for the topping.
Garlic Parmesan Wings
Wings are a crowd-pleaser for game day or any day of the week. Baked, not fried, with a savory blend of spices, the chicken is then tossed in butter, fresh garlic, lemon zest and parsley. Plenty of freshly grated Parmesan added at the end makes these garlicky wings irresistibly good. The key to crispy wings is ensuring they spend time in the refrigerator after they have been coated in the baking powder and spices. The baking powder and salt draw moisture out of the wings, allowing the skin to brown more easily in the oven. Serve these with ranch dressing or your favorite dipping sauce. Feel free to add a few splashes of hot sauce while tossing the wings in the butter mixture, if you are feeling extra spicy.
Honey Mustard Dressing
This tangy and sweet vinaigrette is a must-have for all of your dressing, drizzling and dipping needs. It’s easy to make with pantry staples and lasts for up to one week refrigerated in an airtight container. Dijon mustard and apple cider vinegar make this version creamy and extra punchy. If you prefer a sweeter dressing, add more honey to your liking. For further riffing, you can use lemon juice instead of vinegar and swap in different types of mustard.
French Onion Dip
The simple combination of a packet of French onion soup mix and a tub of sour cream is instantly delicious. Paired with crinkle cut potato chips, it’s the dip that everyone can’t stop eating. All the flavor found in that packet of soup mix can be duplicated — and perhaps improved upon — in this homemade version. Dried onion flakes are replaced with sweet and silky caramelized onions, which are time consuming but worth every minute. They are joined by onion powder, garlic powder, cayenne and Worcestershire sauce and stirred into sour cream, which creates a smooth and deeply flavorful dip that promises not to break your chips. If you want to make this recipe vegetarian, replace the Worcestershire sauce with a few splashes of soy sauce to taste. If you are looking for extra tang, replace some of the sour cream with Greek yogurt. If you crave a bit more fatty flavor, replace some of the sour cream with mayonnaise. And if you somehow don’t crave potato chips, serve this dip with crudités.
Bacon, Egg and Cheese Strata
The classic bacon, egg and cheese sandwich is turned into a crowd-pleasing breakfast strata. Chunks of sandwich rolls are soaked in a chive and egg mix, then topped with thick slabs of bacon and grated Cheddar, then baked in the oven until soft and fluffy inside and melty and crispy on top. Halfway into baking, whole eggs are nestled into the top of the strata then baked until perfectly set, for a runny yolk that, for some, is crucial to any good B.E.C. Fresh chives are sprinkled on the strata before serving, plus a splash of hot sauce, if that's your thing. The strata can be prepared and refrigerated a day in advance, then baked right before serving.
Crab-Stuffed Mushrooms
One of nature’s miracles is that mushroom caps make a perfect vessel for stuffing. They are most commonly stuffed with a simple mix of bread crumbs, butter and herbs. Beyond that, there are many ways to sweeten the pot, like these crab-stuffed mushrooms. They are easy to make using canned crab meat (though you can use leftover crab or lump crab meat if you like), garlic, fresh herbs, Parmesan, panko and just enough cream cheese to bring everything together and add tang. The flavor of the crab is the star of the show and it nicely compliments the juicy, earthy flavor of the mushrooms. Feel free to swap in crushed butter crackers for panko or use hot sauce instead of Worcestershire for some heat. Whatever you do, don’t skip the squeeze of lemon juice for a perfect hit of brightness before eating.
Eggnog Pudding
When it comes to luxurious holiday beverages, eggnog really takes the cake. Or in this case, the pudding. It’s no surprise that thick, creamy eggnog makes an equally thick and creamy pudding with hardly any effort. Store-bought eggnog is mixed with whole milk to balance out its richness and nutmeg is added for an extra hit of nostalgic spice. Rum or rum extract can be added at the very end to lift spirits even higher. This is a perfect recipe to place on your holiday dessert table for guests, or to use up any lingering eggnog in the fridge after the party has ended. It can be topped with any accessories you desire, such as crushed gingersnaps, cinnamon whipped cream or simply an extra dash of nutmeg.
Green Beans Almondine
This classic French dish of green beans or haricots verts is an all-star holiday side. The French name for the preparation, “amandine,” means “cooked or served with almonds” and, going back to its Latin origins, also means “worthy of love”. Luckily, this recipe translates to both. It comes together fast and is easy to get on the table while cooking a big meal, plus the more time-consuming steps can be done in advance. Haricot verts are often preferred because of their crunchiness, but any green bean will shine just as bright when tossed in butter, shallots and garlic and topped with toasted slivered almonds.
Cranberry Grilled Cheese
Somehow, there is always leftover cranberry sauce after all of the other Thanksgiving leftovers have disappeared. The classic grilled cheese sandwich comes to the rescue, welcoming any cranberry sauce you have on hand into its warm, melty embrace. A meat-free alternative to the traditional Thanksgiving leftover sandwich, this cranberry sauce grilled cheese thrives with mild or sharp Cheddar, though any cheese is welcomed here. Adding in a layer of Dijon mustard and of course, a few slices of turkey, are also great ideas.
Turkey Stuffing Meatballs
The classic combo of turkey and stuffing, all rolled into one. These turkey meatballs use cubed bread as their binder. The bread is joined by olive oil, chicken stock, minced vegetables and seasonings to make them extra moist and flavorful. The meatballs come together much faster and easier than roasting a stuffed turkey, which makes them an easy win for when you have all the Thanksgiving leftovers except for turkey. Perfect for more than just Thanksgiving, these meatballs can be served with gravy and cranberry sauce, stuffed inside of a sandwich, on top of a salad, or as an appetizer. Feel free to swap ground turkey with chicken or pork and the bread cubes with packaged herb or cornbread stuffing or even any leftover stuffing if you have it.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Angry Chicken
Arrabbiata literally translates to “angry” in Italian. Don’t worry, the goal of this angry chicken is to make you just the opposite. Sugo all'arrabbiata is traditionally a simple, spicy tomato sauce that gets its heat and flavor from spicy chile peppers: dried, fresh or both. This recipe uses both crushed red pepper and chopped Calabrian chiles or hot cherry peppers — along with olive oil, shallot, tomatoes and garlic — to make sauce for crispy chicken thighs to lay in as they are roasted to perfection. Additional hot peppers or fresh tomatoes are more than welcome. While there’s plenty of sauce to serve traditionally over pasta, this arrabbiata is happiest over creamy polenta.
Creamy Tortellini Soup
Store-bought, cheese-filled tortellini are immersed in an extra creamy tomato broth alongside Italian sausage and Tuscan (lacinato) kale, creating a hearty and comforting soup that comes together in 30 minutes. Paprika and dried fennel seeds give the soup an unexpected flavor profile that enhances the sweet creamy tomato broth. Kale is added in the last few minutes of cooking, ensuring it keeps enough of its bite. Lemon juice finishes off the soup, bringing a hint of brightness at the very end. Endless subs and additions are welcome for this recipe, with kale easily replaced with spinach, Swiss chard or cabbage. The sausage can be left out for a vegetarian option and the heavy cream can be subbed with whole milk or non-dairy cream for a lighter broth. And of course, the tortellini can be replaced with ravioli, which are basically the same thing, but shaped differently.
Pumpkin Cardamom Crumb Muffins
This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor. A small amount of cardamom is added to the muffin batter, but it’s in the buttery crumb topping where the cardamom really shines: Melted butter and sugar are combined with cardamom and cinnamon to make a spicy, crunchy crumb topping that enhances every bite. These muffins make a perfect fall breakfast treat with a cup of coffee and a cardigan.
Balsamic Chicken Thighs With Burst Tomatoes
It’s very likely you have everything on hand to make this easy chicken skillet for dinner tonight. Crispy chicken thighs are sautéed in a sweet and savory balsamic glaze made with chicken stock, mustard and garlic. Sweet cherry tomatoes surround the chicken as it cooks, bursting into the balsamic, soaking up all the flavor as their juices mingle, creating a delicious sauce that would be perfect sopped up by some crusty bread or served over pasta or polenta.
One-Pot Chicken and Rice With Caramelized Lemon
This simple one-pot chicken and rice dish is topped with caramelized lemon slices that add sweet flavor and texture. Thin slices of lemon are cooked in chicken fat and oil until their pulp dissolves, their pith sweetens and their rind softens to the point of being edible. Briny Castelvetrano olives and herby dried oregano are wrapped up in creamy rice and topped with juicy chicken thighs. Fresh parsley and a squeeze of fresh lemon juice on top before serving add brightness and crunch.
Spaghetti Sauce
A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly, perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.
Angel Hair Pasta
This simple yet satisfying pasta recipe is made with just a few pantry staples. It comes together quickly and with ease, as angel hair is one of the fastest cooking pastas. The classic combination of olive oil, butter, garlic and herbs is enough to coat the thin, delicate strands of pasta, but the addition of soft, bursting cherry tomatoes really sweetens the deal. Be sure to serve with plenty of freshly grated Parmesan for the ultimate bowl of comfort.
Pasta Primavera
This vegetarian pasta is a great way to use all of your fresh vegetables from the farmer’s market (or even the ones still hanging on in your fridge). The vegetables are cooked until they are just tender and still crisp, then coated in a delicate, lemony cream sauce and sprinkled with fresh Parmesan and herbs. Originally, this recipe was made with spaghetti, but a shorter pasta shape that’s the same size as the vegetable pieces provides a more enjoyable bite. “Primavera” means spring, but any vegetable from the spring and summer season is welcome in this dish. Feel free to add asparagus, cherry tomatoes, carrots and more — just note which vegetables cook faster than others and adjust as needed.
Linguine With Zucchini, Corn and Shrimp
This super fast and super easy summer pasta recipe barely cooks peak-season corn and zucchini, maintaining their freshness and crunch while highlighting their vibrant flavor. This same quick-cooking method is applied to the shrimp, which keeps its bite by spending little time in the pan. (While corn and zucchini turn mushy if overcooked, shrimp turns tough and rubbery.) Finishing off this summer pasta is a shower of fresh basil and mint, which cling to each glossy strand of linguine. Feel free to add whatever vegetables and herbs catch your eye at the market. This pasta is best eaten al fresco.
Death by Chocolate
Death by Chocolate, which by name suggests that it’s so rich and decadent that it may cause one to simply expire, commonly takes the shape of a trifle dessert. It consists of layers of crumbled brownies or chocolate cake, chocolate pudding and whipped cream, plus a fourth layer that is either crumbled chocolate sandwich cookies or chopped up chocolate toffee bars. The assembled trifle is placed in the fridge to rest in peace until served cold. While often made with boxed cake, pudding mixes and Cool Whip, this recipe contains easy homemade versions of all three.
Antipasto Salad
In this recipe the classic Italian antipasti platter takes the form of a single cold salad. All of the traditional elements are present here: tomatoes, olives, artichoke hearts, peppers, cheese and salami. Of course, you can swap all kinds of antipasti-minded ingredients into this salad and omit the meat or cheese for vegetarians or vegans, but don’t skip the butter beans, which are the star of this dish. They’re marinated in an oregano vinaigrette while the rest of the salad is prepped, ensuring they soak up as much flavor as possible. After tossing together, this salad chills in the fridge where the flavors only get better over time. So, feel free to make it ahead. Serve with a nice hunk of bread to make a bellissimo lunch or dinner.
Chicken Pesto Meatballs
Simply adding pesto to chicken meatballs is a quick, easy way to infuse them with complex flavor while providing enough fat to ensure they are moist and juicy. With few ingredients, these meatballs come together fast and work well with any kind of pesto, whether homemade or store-bought. These meatballs can be eaten on their own, make a great addition to any plate and are the perfect companion to pesto pasta, of course.