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Restaurant-Style Pan Seared Salmon
 Restaurant-quality pan seared salmon—crisp on top and just barely cooked in the center—is easy to make at home. Ingredients 1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt Freshly ground black pepper 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like) 1 tablespoon extra-virgin olive oil ½ teaspoon kosher salt Freshly ground black pepper 4 (6-ounce) salmon fillets, 1¼ in thick (I have my fish monger remove the skin, but it's fine to leave it on if you like) Instructions Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve. Season the salmon with the salt and a few grinds of pepper. Heat the oil in a 12-inch nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, without moving, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more. Transfer to a platter and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 384 Fat: 26 g Saturated fat: 6 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 336 mg Cholesterol: 94 mg Per serving (4 servings) Calories: 384 Fat: 26 g Saturated fat: 6 g Carbohydrates: 0 g Sugar: 0 g Fiber: 0 g Protein: 35 g Sodium: 336 mg Cholesterol: 94 mg
Nigella Express: 130 Recipes for Good Food, Fast - Once Upon a Chef
 Welcome - I'm Jennifer Segal - Classically Trained Chef, Cookbook Author & Busy Mom Once upon a time, I went to culinary school and worked in fancy restaurants. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Read more… FacebookPinterestInstagramAmazon Facebook Pinterest Instagram Amazon Summer Recipes Quick and Easy Refrigerator Pickles The Best Grilled Chicken Classic Chicken Salad Key Lime Pie Baby Back Ribs All-American Potato Salad Homemade Tomato Sauce Pesto Sauce Quick and Easy Refrigerator Pickles Quick and Easy Refrigerator Pickles The Best Grilled Chicken The Best Grilled Chicken Classic Chicken Salad Classic Chicken Salad Key Lime Pie Key Lime Pie Baby Back Ribs Baby Back Ribs All-American Potato Salad All-American Potato Salad Homemade Tomato Sauce Homemade Tomato Sauce Pesto Sauce Pesto Sauce Popular Recipes Baked Ziti Stuffed Peppers Chicken Marsala Homemade Pancake Recipe Homemade Caesar Salad Dressing Ultimate Fudgy Brownie Recipe Baked Ziti Baked Ziti Stuffed Peppers Stuffed Peppers Chicken Marsala Chicken Marsala Homemade Pancake Recipe Homemade Pancake Recipe Homemade Caesar Salad Dressing Homemade Caesar Salad Dressing Ultimate Fudgy Brownie Recipe Ultimate Fudgy Brownie Recipe
Reuben Sandwich
 The Reuben Sandwich (and the Rachel) A good Reuben hits all the right notes—salty, tangy, melty, and crisp—and this version delivers on every front. Ingredients 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices) 4 tablespoons butter, softened 1 pound corned beef (or pastrami), sliced medium thick 1 cup sauerkraut, well drained (or coleslaw) 16 thin slices Swiss cheese, best quality such as Boar’s Head Gold Label About ¾ cup Russian dressing 1 loaf unseeded and unsliced good-quality rye bread, sliced 1-inch-thick (you'll need 8 slices) 4 tablespoons butter, softened 1 pound corned beef (or pastrami), sliced medium thick 1 cup sauerkraut, well drained (or coleslaw) 16 thin slices Swiss cheese, best quality such as Boar’s Head Gold Label About ¾ cup Russian dressing Instructions Heat a large nonstick or cast iron pan over medium heat. Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice. Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up. Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.) Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve. Heat a large nonstick or cast iron pan over medium heat. Spread one side of each slice of bread with butter, then flip over and spread 1½ tablespoons of Russian dressing evenly over the other side of each slice. Layer 4 slices of the bread with 2 slices of cheese, ¼ pound corned beef (or pastrami), 3 tablespoons sauerkraut (or coleslaw), and 2 more slices of cheese. Top with the other 4 slices of bread, buttered sides up. Place 2 of the sandwiches in the skillet and cook, covered, until the first side is golden brown and the cheese is starting to melt, 3 to 4 minutes. Carefully flip the sandwiches and cook until the cheese is fully melted and the bread is golden brown, 3 to 4 minutes more. (Reduce the heat a bit if you notice the bread is getting too browned before the cheese is fully melted.) Place the sandwiches on a cutting board and cover with foil to keep warm. Repeat with the remaining two sandwiches. Let cool slightly, then slice the sandwiches in half and serve. Nutrition Information Powered by Per serving (4 servings) Calories: 822 Fat: 67 g Saturated fat: 31 g Carbohydrates: 21 g Sugar: 10 g Fiber: 2 g Protein: 35 g Sodium: 2,065 mg Cholesterol: 179 mg Per serving (4 servings) Calories: 822 Fat: 67 g Saturated fat: 31 g Carbohydrates: 21 g Sugar: 10 g Fiber: 2 g Protein: 35 g Sodium: 2,065 mg Cholesterol: 179 mg
Zesty Homemade Italian Dressing
 Forget the bottled stuff: this zesty homemade Italian dressing is easy to make and packed with flavor. Ingredients ¾ cup extra virgin olive oil, best quality such as Colavita or Lucini ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes 1½ tablespoons real maple syrup 1 teaspoon salt ½ teaspoon freshly ground black pepper 2½ teaspoons Worcestershire sauce 4 small garlic cloves, minced ¾ cup extra virgin olive oil, best quality such as Colavita or Lucini ⅓ cup red wine vinegar, best quality such as Pompeian Gourmet or Domaine des Vignes 1½ tablespoons real maple syrup 1 teaspoon salt ½ teaspoon freshly ground black pepper 2½ teaspoons Worcestershire sauce 4 small garlic cloves, minced Instructions Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using. Combine all ingredients in a jar. Seal tightly with lid and shake vigorously to emulsify. Toss gently with the romaine lettuce right before serving. Store extra dressing in refrigerator for up to a week. As the dressing sits, it will separate (and solidify in the fridge), so be sure to shake well before using. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 155 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 2 g Fiber: 0 g Protein: 0 g Sodium: 151 mg Cholesterol: 0 mg Serving size: 2 tablespoons Calories: 155 Fat: 16 g Saturated fat: 2 g Carbohydrates: 3 g Sugar: 2 g Fiber: 0 g Protein: 0 g Sodium: 151 mg Cholesterol: 0 mg
Green Sauce
 Green sauce, a creamy, spicy blend of jalapeños, cilantro, and lime, is perfect for drizzling over tacos, burrito bowls, or grilled chicken—but it’s so good, you’ll be tempted to put it on everything! Ingredients 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note) 1 cup packed fresh cilantro leaves 2 cloves garlic, roughly chopped ½ cup mayonnaise, best quality such as Hellmann's ¼ cup sour cream 1 tablespoon fresh lime juice, from one lime ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil 3 jalapeño chili peppers, seeded if desired (I use about half the seeds for a medium-hot sauce), and roughly chopped (see note) 1 cup packed fresh cilantro leaves 2 cloves garlic, roughly chopped ½ cup mayonnaise, best quality such as Hellmann's ¼ cup sour cream 1 tablespoon fresh lime juice, from one lime ½ teaspoon salt ⅛ teaspoon freshly ground black pepper 2 tablespoons extra virgin olive oil Instructions Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve. Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them. Combine all of the ingredients except the olive oil in a blender or food processor and blend into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. It will seem very runny at this point but, don't worry, it will thicken up as it sits. Transfer the sauce to a bowl, cover and refrigerate until ready to serve. Note: Be sure to wash your hands well after handling hot peppers, and do not touch your eyes while working with them. Nutrition Information Powered by Per serving (8 servings) Serving size: 2 tablespoons Calories: 148 Fat: 16 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 87 mg Cholesterol: 10 mg Per serving (8 servings) Serving size: 2 tablespoons Calories: 148 Fat: 16 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 87 mg Cholesterol: 10 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Red Pepper & Sun-Dried Tomato Aioli
 This smoky, tangy red pepper and sun-dried tomato aioli—effortlessly whipped up from everyday pantry items—brings a burst of smoky, tangy Spanish flavor to everything from simple crudités to burgers to French fries. Ingredients 1 cup mayonnaise, best quality such as Hellmann's or Duke's ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced 2 cloves garlic, roughly chopped 1 tablespoon sherry wine vinegar or red wine vinegar 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon cayenne pepper (optional) 1 tablespoon olive oil from the sun-dried tomatoes jar 1 cup mayonnaise, best quality such as Hellmann's or Duke's ⅓ cup jarred roasted red peppers (drained and patted dry), thinly sliced ⅓ cup sun-dried tomatoes in oil (drained), thinly sliced 2 cloves garlic, roughly chopped 1 tablespoon sherry wine vinegar or red wine vinegar 1 teaspoon smoked paprika ⅛ teaspoon salt ⅛ teaspoon cayenne pepper (optional) 1 tablespoon olive oil from the sun-dried tomatoes jar Instructions In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Make-Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached. In a blender or food processor, combine the mayonnaise, roasted red peppers, sun-dried tomatoes, garlic, vinegar, smoked paprika, salt, cayenne pepper (if using), and olive oil from the jar. Blend until the mixture is smooth and well-combined. Taste and adjust seasoning, if necessary. Transfer to a bowl and serve. Make-Ahead Instructions: This aioli can be stored in an airtight container in the refrigerator for up to a week. The sauce will thicken up in the fridge; if needed, thin it by gradually adding water and stirring until the desired consistency is reached. Nutrition Information Powered by Per serving (16 servings) Serving size: about 2 tablespoons Calories: 112 Fat: 12 g Saturated fat: 2 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 85 mg Cholesterol: 6 mg Per serving (16 servings) Serving size: about 2 tablespoons Calories: 112 Fat: 12 g Saturated fat: 2 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 0 g Sodium: 85 mg Cholesterol: 6 mg Gluten-Free Adaptable Note To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
Lemon Curd
 Enjoy a taste of sunshine in every spoonful with this lusciously creamy (and easy!) homemade lemon curd. Ingredients 1½ cups sugar 4 large eggs 2 teaspoons lemon zest (from 2 lemons) ½ cup lemon juice (from 3 lemons) ⅛ teaspoon salt 1 stick (½ cup) unsalted butter, cut into 8 pieces 1½ cups sugar 4 large eggs 2 teaspoons lemon zest (from 2 lemons) ½ cup lemon juice (from 3 lemons) ⅛ teaspoon salt 1 stick (½ cup) unsalted butter, cut into 8 pieces Instructions In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight. Make-Ahead/Freezer-Friendly Instructions: Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator. In a medium (2-quart) saucepan, whisk together the sugar, eggs, lemon zest, lemon juice, and salt. Set the pan over low heat. Cook, whisking constantly, until the mixture is thickened enough to coat a spoon (about 10 minutes). The lemon curd will thicken at about 170°F or just below a simmer. Off the heat, add the butter all at once and whisk until melted and evenly incorporated. Pass the lemon curd through a fine mesh strainer to remove the lemon zest, if desired. Cover and refrigerate until cool and thickened, at least 4 hours or preferably overnight. Make-Ahead/Freezer-Friendly Instructions: Lemon curd will keep in an air tight container in the refrigerator for about 2 weeks. To freeze for longer storage, transfer the lemon curd to a freezer-safe container, leaving about ½ inch of space at the top to accommodate expansion. Store in the freezer for up to 3 months. When ready to use, thaw the frozen lemon curd overnight in the refrigerator. Nutrition Information Powered by Serving size: 2 tablespoons Calories: 95 Fat: 5 g Saturated fat: 3 g Carbohydrates: 13 g Sugar: 13 g Fiber: 0 g Protein: 1 g Sodium: 25 mg Cholesterol: 41 mg Serving size: 2 tablespoons Calories: 95 Fat: 5 g Saturated fat: 3 g Carbohydrates: 13 g Sugar: 13 g Fiber: 0 g Protein: 1 g Sodium: 25 mg Cholesterol: 41 mg
Classic Blue Cheese Dressing
 This bold, creamy blue cheese dressing takes salads, crunchy veggies, Buffalo wings, and more to the next level. Ingredients ⅔ cup buttermilk ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream 2 tablespoons apple cider vinegar 1 large clove garlic, minced ½ teaspoon salt 1 teaspoon freshly ground black pepper ¾ cup crumbled blue cheese 2 tablespoons fresh minced chives ⅔ cup buttermilk ¾ cup mayonnaise, best quality such as Hellmann’s or Duke’s ½ cup sour cream 2 tablespoons apple cider vinegar 1 large clove garlic, minced ½ teaspoon salt 1 teaspoon freshly ground black pepper ¾ cup crumbled blue cheese 2 tablespoons fresh minced chives Instructions In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.) Make-Ahead Instructions: The dressing will keep nicely in a covered container in the refrigerator for up to a week. Note: If you don't have buttermilk (or don't want to buy a whole carton), use sour cream or yogurt (Greek or regular) thinned with milk to a thick but pourable consistency. In a medium bowl, whisk the buttermilk, mayonnaise, sour cream, apple cider vinegar, garlic, salt, and pepper. Make sure your blue cheese is crumbled into small pieces. Add to the mixture along with the chives and stir to combine. To incorporate some of the blue cheese crumbles more thoroughly, use the back of a spoon to mash them against the sides of the bowl, and then stir again. (Alternatively, if you want the dressing completely smooth, blend all of the ingredients except for the chives in a food processor, then stir in the chives.) Make-Ahead Instructions: The dressing will keep nicely in a covered container in the refrigerator for up to a week. Note: If you don't have buttermilk (or don't want to buy a whole carton), use sour cream or yogurt (Greek or regular) thinned with milk to a thick but pourable consistency. Nutrition Information Powered by Per serving (16 servings) Serving size: 2 tablespoons Calories: 117 Fat: 12 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 158 mg Cholesterol: 13 mg Per serving (16 servings) Serving size: 2 tablespoons Calories: 117 Fat: 12 g Saturated fat: 3 g Carbohydrates: 1 g Sugar: 1 g Fiber: 0 g Protein: 2 g Sodium: 158 mg Cholesterol: 13 mg
Make-Ahead - Page 3 of 15 - Once Upon a Chef
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