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Ginger-Soy Glazed Chilean Sea Bass

Perfect for summer, this simple Ginger-Soy Glazed Chilean Sea Bass is a quick and light dinner you can make in just 15 minutes.

Perfect for summer, this simple Ginger-Soy Glazed Chilean Sea Bass is a quick and light dinner you can make in just 15 minutes. Flakey, buttery Chilean sea bass is pan-seared on both sides and finished with an irresistible tangy, sweet and salty ginger-soy glaze. Serve this tasty Ginger-Soy Glazed Chilean Sea Bass with rice, cucumber salad or edamame for a healthy and satisfying dinner.

If you like simple, quick, and easy dinners that come together in one pan, you’ll love this healthy glazed sea bass. The GoodCook® 11 ¾ inch nonstick sauté pan is perfect for pan-searing this delicious meal – it’s exactly what you need if you’re cooking big meals for the family. It holds up to 4 eggs or 3 chicken breasts without overcrowding, and is perfect for one-skillet recipes. 

The GoodCook® Everyday 11 ¾ inch Nonstick Sauté Pan features a durable, quality nonstick surface for easy cleanup and a quick release from even the stickiest of foods. You’ll have no problem flipping the sea bass for this recipe! The aluminum base heats quickly and evenly for a better cooking experience, while a flame guard bakelite handle resists burning and stays cool to keep your hands safe. The molded ergonomic design gives you better control and greater comfort even after extended use.

Ginger-Soy Glazed Chilean Sea Bass

Steps To Cook Ginger-Soy Glazed Chilean Sea Bass

  1. In a large GoodCook® sauté pan over medium-low heat, whisk together soy sauce, rice vinegar, sugar, ginger and lime juice. Whisk until the sugar dissolves, about 3 minutes.
  2. Mix lime juice with the cornstarch and add to the GoodCook® sauté pan. Whisk until the sauce thickens, about 1 minute, and transfer to a small bowl.
  3. Add olive oil to the GoodCook® sauté pan over medium-high heat. Sprinkle the sea bass with garlic salt.  Once the oil is hot, cook the sea bass for 2-3 minutes on each side, until browned. Reduce the heat to medium and add the sauce to the pan.
  4. Cook just until the fish is opaque throughout. Serve with a sprinkling of sliced scallions, sesame seeds and cilantro for garnish.

Ginger-Soy Glazed Chilean Sea Bass

Tips For Cooking Sea Bass

  • If using frozen fish filets, make sure the fish is completely thawed to get a good sear on the outside.
  • Pat the fish dry with a paper towel to remove excess moisture. This gives your fish a golden brown color on the outside when seared.
  • Once your fish is in the pan, don’t move it until it’s time to flip.
  • Is your fish cooked yet? Use a fork and pull apart a section of fish from the thickest part of the filet. If it easily pulls apart, it’s cooked. Undercooked fish resists flaking, and the fish needs more time cooking.

How to Store And Reheat Leftovers

  • Store leftovers in an airtight container and keep in the fridge for up to 3 days.
  • Reheat on the stovetop over low heat. Fish can dry out quickly, so make sure not to overheat it as you warm it up. If using a microwave, set the power to low and check the fish every 30 seconds to warm through.

With the GoodCook® line of cookware and accessories, you’ll have everything you need to pan-sear a skillet of flakey, fall-apart sea bass. Get started with a GoodCook® Touch 5 QT Mixing Bowl and a GoodCook® Silicone Whisk. Get cooking with a GoodCook® Everyday 11 ¾ inch Sauté Pan and a GoodCook® Turner Spatula.  Are you ready to cook up some healthy and delicious glazed sea bass for dinner?

Ginger-Soy Glazed Chilean Sea Bass

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom.

Ginger-Soy Glazed Chilean Sea Bass

Serves 3     adjust servings

A quick and light dinner you can make in just 15 minutes. Perfect for summer, this simple sea bass pairs nicely with rice, cucumber salad or edamame.

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • 1/4 cup sugar
  • 1” piece of fresh ginger, peeled and grated
  • Juice of 1 lime (or 1/2 orange)
  • 1/2 Tbsp cornstarch
  • 4 Tbsp olive oil
  • 1 teaspoon garlic salt
  • 3 (6 oz) skinless sea bass fillets
  • 1 scallion, finely sliced
  • 2 teaspoons sesame seeds
  • 1 Tbsp chopped cilantro (optional)

Instructions

In a large saute pan over medium-low heat, whisk together soy sauce, rice vinegar, sugar, ginger and lime juice. Whisk over heat until sugar dissolves, about 3 minutes. Mix lime juice with cornstarch, add to mixture. Whisk until thickened, about 1 minute. Transfer sauce to a small bowl.

Add olive oil to the skillet over medium-high heat. Sprinkle sea bass with garlic salt.  Once oil is hot, cook fish for 2-3 minutes on each side, until browned. Reduce heat to medium, add sauce to pan. Cook just until the fish is opaque throughout. Serve with a sprinkling of sliced scallions, sesame seeds and cilantro for garnish.

Recipe Notes

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One-Pot Shortcut Parmesan Mushroom “Risotto”

One-pot shortcut parmesan mushroom orzo pasta is simple to make but filled with so much flavor. This time-saving version of risotto uses orzo pasta, giving you the creamy comfort of risotto without all the fuss. Loaded with mushrooms, peas and parmesan, this quick and easy meal is perfect for your weeknight menu.

If you love the ease and convenience of one pot meals, this shortcut risotto is just what you’ve been looking for. With easy prep and even easier clean up, one pot dinners are always a favorite for busy households. The GoodCook Everyday 3 Qt Sauce Pan is perfect for getting one pot meals cooked and on the table in no time. It features an easy clean nonstick interior, a flame guard bakelite handle, and it’s big enough to cook a whole meal in one.    

What is orzo? If you’ve never had orzo, you’ll love this tiny pasta. Orzo is a short cut pasta that has a rice-like shape, and cooks in about 10 minutes. You can find it at the grocery store in the same aisle as the dried pasta.  

Steps to make shortcut parmesan mushroom risotto

  • Heat olive oil in a GoodCook Everyday 3 Qt Sauce Pan over medium-high heat.
  • Add the onions and mushrooms and cook until the mushrooms are tender.
  • Add the garlic and oregano and cook for 30 seconds. Transfer to a bowl and set aside.
  • To the pan, add the orzo pasta, veggie stock and half and half, stirring to combine.
  • Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
  • If the pasta is not fully cooked and the mixture is low on liquid add a little more veggie stock to help cook the pasta.
  • Once cooked, remove the pan from the heat and stir in parmesan cheese, the mushroom and onion mixture, frozen peas and salt & pepper to taste.

Tips and Recipe Variations

  • Add in or change up the veggies – along with the mushrooms and peas, add in more veggies like zucchini, baby spinach, broccoli and/or asparagus.
  • For added vegetarian protein, toss in some canned beans or cooked lentils at the end of cook time. For meat protein, add in cooked chicken, shrimp, bacon or sausage.
  • Drizzle on truffle oil for a gourmet touch.
  • “risotto”Serve this cold as orzo pasta salad.

With the GoodCook line of cookware and kitchen accessories, this shortcut risotto will be on your table in no time. The Good Cook Everyday 3 Qt Sauce Pan is perfect for making a whole meal in one pan. With a non-stick interior and a bakelite handle, this large pot is perfect for this recipe. Are you ready for a pot of rich and creamy faux risotto?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Shortcut Parmesan Mushroom “Risotto”

Serves 2-3     adjust servings


Ingredients

  • 2 tablespoons olive oil
  • 1/2 small yellow onion diced
  • 2 ounces baby Bella mushrooms sliced
  • 1 cloves garlic, minced
  • 1/4 teaspoon dried oregano minced
  • 1/2 cup orzo pasta
  • 1 cup veggie broth, more as needed
  • 1/2 cup half and half or light cream
  • 1/4 cup parmesan cheese grated
  • 1/4 cup petite peas frozen
  • Parsley, chopped (optional)

Instructions

Heat olive oil in a pan over medium-high heat. Add onions and mushrooms and cook until the mushrooms are tender. Add in garlic and oregano and cook for 30 seconds. Transfer to a bowl and set aside.
To the pan, add orzo pasta, veggie stock, half and half, stir to combine.
Lower the heat to medium and let the mixture lightly simmer until the pasta is cooked al dente, about 10-15 minutes. You don’t want to mixture to boil rapidly as it will scorch the dairy.
If the pasta is not fully cooked and the mixture is low on liquid add a little more chicken stock to help cook the pasta.
Once cooked, remove the pan from the heat and stir in parmesan cheese, mushroom and onion mixture, frozen peas and salt & pepper to taste.

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One Pot Chicken Pasta

One Pot Chicken Pasta is an easy and delicious one-pot pasta dish that comes together in just 20 minutes. Store-bought rotisserie chicken, cherry tomatoes and penne cook up all in one pot for a quick and satisfying meal. The whole family will love this quick and easy one pot chicken pasta dish. 

The beauty of a one pot meal is that the ingredients all fit in one pan and clean-up is incredibly easy. It’s the best way to get a hearty dinner for the whole family on the table quickly and easily.

The GoodCook Everyday Cookware Chicken Fryer With Lid is perfect for this recipe. It features an 11″ diameter and high sides for sauteing, stir-frying, or deep-frying large portions. This pan comes with a tight-fitting glass lid with a sturdy knob and has a soft-touch handle with a comfortable and sturdy non-slip grip. When it comes to cleaning, the nonstick interior makes removing food effortless.

Follow the steps below to make this one pot favorite:

Steps to make one pot chicken pasta

  1. Cook the pasta in the GoodCook Everyday Cookware Chicken Fryer With Lid according to package instructions and drain using a GoodCook Colander Bowl.
  2. In the same pot that the pasta was cooked, heat the butter and olive oil over medium heat until the butter has melted.
  3. Reduce the heat to low and add the garlic cloves, stirring until fragrant, making sure the garlic doesn’t brown.
  4. Add the tomatoes and chicken and stir until heated through.
  5. Add lemon juice and ¾ cup of chicken broth and stir to combine. Add the pasta back in and toss to coat. Season with salt and pepper to taste and garnish with fresh basil.

What to serve with this one pot chicken pasta

Green salad with Italian or olive oil and vinegar dressing and a loaf of warm garlic bread.

Can you make this pasta ahead of time?

Yes. Store it in a container with a tight-fitting lid until ready to eat. Add some extra chicken broth and reheat the meal in a skillet on the stovetop.  

How to store leftovers

Store leftover one pot chicken pasta in a food storage container with a tight-fitting lid for 3-5 days in the fridge. To store one pot chicken pasta in the freezer, place cooled leftovers in a resealable freezer bag and freeze for 1-2 months before using. Thaw overnight in the fridge and reheat in a skillet.

With the GoodCook line of cookware and kitchen accessories, go straight from the stove to the table with this hearty one pot meal. The GoodCook Everyday Chicken Fryer With Lid is perfect for cooking up a whole meal in one pot. With a roomy non-stick interior and deep sides, this is the best pan we’ve found for cooking dinner up all in one pot. Are you ready to make this one pot wonder?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

 

One Pot Chicken Pasta


Ingredients

  • 1 1/2 lb penne rigate pasta
  • Store bought rotisserie chicken, cubed
  • 1 1/2 cups cherry tomatoes, halved
  • 4 Tbsp unsalted butter
  • 3 Tbsp olive oil
  • 1 1/2 Tbsp minced garlic
  • 1 cup chicken broth
  • Juice from 1/2 large lemon
  • Salt and pepper to taste
  • Fresh basil leaves, garnish

Instructions

Cook the pasta according to package instructions. Drain the pasta.

Empty pot, heat the butter and olive oil over medium heat until the butter has melted. Reduce the heat to low and add the garlic cloves, stirring until fragrant, making sure the garlic doesn’t brown. Add tomatoes and chicken and stir until heated through.

Add lemon juice and ¾ cup of chicken broth and stir to combine.  Add back the drained pasta and toss to coat.  Season with salt and pepper to taste. Garnish with fresh basil.

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Big Batch Veggie Soup

Big Batch Veggie Soup

Warm up with a cozy bowl of hearty big batch vegetable soup. Packed with healthy vegetables, two kinds of beans and rigatoni pasta in a flavorful tomato-based broth. Ditch the canned soup and make a big batch of freezer-friendly vegetable soup.

Get ready for leftovers when you cook up this delicious, loaded vegetable soup. What’s not to love about a comforting, nutritious soup made all in one pot, with plenty of leftovers for lunch, dinner or to freeze for later. The GoodCook 8 Qt. Stainless Steel Stock Pot is the perfect pot for making this tasty soup. Made with durable stainless steel and featuring deep sides and a tempered glass lid.

This recipe comes together quickly and easily, with minimal prep time and easy clean up. The soup simmers for over an hour as the flavors get better and better with time. Follow the steps below to make this tasty big batch soup:

Steps to make big batch vegetable soup

  • In GoodCook 8 Qt. Stainless Steel Stock Pot on medium heat, add carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika, and pepper and stir to combine.
  • Cover and cook on low for 1 hour, until vegetables and beans are tender.  You can add more broth or water depending on desired thickness.
  • Add pasta and continue to cook for another 20-30 minutes until pasta is cooked.
  • Serve immediately or keep on warm until ready to serve.

Big Batch Veggie Soup

What to serve with this soup

Crusty bread, croutons and a big salad

For Extra Flavor

  • Fresh or dried basil, thyme, oregano or marjoram
  • Red pepper flakes for a spicy kick
  • Add a parmesan rind as the soup simmers

These veggies work too

  • White potatoes or sweet potatoes
  • Butternut squash
  • Cauliflower
  • Zucchini or yellow squash
  • Kale, Swiss chard, or spinach
  • Bell peppers

How to store & freeze vegetable soup

  • Pack vegetable soup in airtight food storage containers in the fridge for up to 5 days.  
  • To freeze, make the soup without the pasta, let the soup cool completely and transfer it to resealable freezer bags or airtight food storage containers. The soup can be frozen for up to 2 months.  
  • To reheat the soup, thaw it in the fridge overnight and heat it on the stovetop. Heat the soup on the stovetop and add the pasta once the soup is heated thoroughly. Prepare the pasta using instructions on the package and add to the hot soup.

With the GoodCook line of cookware and kitchen accessories, you’ll have enough comforting soup for dinner, leftovers, and plenty to freeze for later. The GoodCook 8 Qt. Stainless Steel Stock Pot is perfect for making a big batch of hearty soup. With a stainless steel base and a tempered glass lid, this roomy pot is perfect for simmering a large amount of soup. Are you ready to cook up a batch of healthy and hearty one pot soup?

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If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

1 review

Big Batch Veggie Soup


Ingredients

  • 4 large carrots peeled and chopped
  • 4 ribs celery, chopped
  • 1 medium onion finely chopped
  • 2 (14 oz) canned, diced tomatoes
  • 2 cans red kidney beans, NOT drained
  • 2 cans white beans, NOT drained
  • 2 cups chopped green beans, fresh or frozen
  • 10 cups low sodium vegetable or beef broth
  • 1 lb rigatoni pasta
  • 2 cup tomato sauce
  • 3 Tbsp tomato paste
  • 2 tsp salt (more if needed to taste)
  • 4 tsp minced garlic
  • 2 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp black pepper

Instructions

In 8 qt stockpot on medium heat add carrots, celery, onion, tomatoes, beans, broth, tomato sauce, tomato paste, salt, garlic, parsley, paprika, and pepper and stir to combine. Cover and cook on low for 1hour, until vegetables and beans are tender.  You can add more broth or water depending on desired thickness. Add pasta and continue to cook for another 20-30 minutes until pasta is cooked. Serve immediately or keep on warm until ready to serve.

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One Pan Chicken, Butternut and Green Beans

This easy, one pan chicken dinner with fresh veggies is just what you need for a weekday dinner. Seasoned chicken breasts, caramelized butternut squash and fresh green beans are cooked all in one pan for an utterly delicious meal with minimal clean up. Healthy and full of flavor, the whole family will love this one pan chicken and veggie dinner. 

Loaded with veggies and lean chicken breasts, this hearty and nutritious meal comes together all in one pan. The GoodCook® Everyday Sauté pan is the perfect size for searing the chicken and cooking the veggies. It’s roomy enough to fit a whole meal and features a non-stick interior for easy cleaning.  

To get started on this family-friendly meal, you’ll need to prep the veggies with a GoodCook® Carbon Steel Chef’s Knife, grab your GoodCook® Everyday Sauté Pan and you’re ready to cook! 

Steps to make one pan chicken and veggies

  • In a large GoodCook®  Mixing Bowl, combine the cubed butternut squash and green beans. Toss with 1 Tbsp of avocado oil, sprinkle with salt and pepper and set aside.
  • In a small bowl, combine the paprika, Italian seasoning, sea salt, and cayenne pepper.  Add 1 Tablespoon of avocado oil to create a paste. Place chicken on a plate and rub the chicken with the wet rub until evenly coated.
  • Heat the GoodCook® Everyday Sauté Pan on medium-high heat. Once the pan is hot, add the remaining oil to coat the pan. Sear the chicken for 1-2 minutes or until browned. Add the onion and sauté until translucent.
  • While onion and chicken are continuing to cook, make the honey mustard sauce by whisking together both mustards and garlic. Brush half of the sauce on the chicken.
  • Add the squash and green beans and cook for 15-20 minutes until the chicken reaches an internal temperature of 165°F. We use a GoodCook® Digital Thermometer to measure the internal temperature. Watch the vegetables to make sure they don’t burn. 
  • Serve by spooning the rest of the sauce on the chicken and veggies and sprinkle with salt and pepper to taste. Garnish with fresh thyme.

Cooking tips

  • Thinner cut chicken breasts will cook faster. If your chicken breasts are extremely thick, cut them in half lengthwise before cooking.
  • Purchase pre-cubed butternut squash in the refrigerated produce section to reduce prep time.
  • Cut the butternut squash into equal-sized pieces so they cook at the same rate.
  • Keep an eye on the pan so it doesn’t burn. If some of the veggies are cooking too quickly, remove them early or add about ¼ cup of chicken broth to the pan and
  • reduce the heat.

Other veggie add-ins

  • Sweet potatoes
  • Zucchini
  • Broccoli
  • Brussels sprouts

GoodCook® brings easy solutions to the dinner table with cookware that fits your whole dinner in one pan. Start this recipe with a GoodCook® Carbon Steel Chef’s Knife for the slicing and cook everything up in a GoodCook® Everyday Sauté Pan, which has a spacious interior and is easy to clean. This one pan chicken and veggies will be a new family favorite!  Are you ready for a flavor-packed one pan dinner?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking.

One Pan Chicken, Butternut and Green Beans


Ingredients

  • 1 lb. boneless, skinless chicken breasts
  • 6 oz. fresh green beans, trimmed
  • 1 small/medium butternut squash, peeled and cut into cubes (quick tip: purchase ready cubed butternut squash)
  • 1 cup purple onion, chopped
  • 3 Tbsp avocado oil, divided
  • 1 teaspoon smoked paprika
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1/4 cup raw honey
  • 1 1/2 Tbsp dijon mustard
  • 1 1/2 Tbsp stone-ground mustard
  • 1 cloves garlic, minced
  • Fresh thyme for garnish (optional)

Instructions

In a large bowl, combine butternut squash and green beans.  Toss with 1 Tbsp of avocado oil and sprinkle with salt and pepper. Set aside.

Heat saute pan on medium-high heat.  In a small bowl mix together paprika, Italian seasoning, sea salt, and cayenne pepper.  Add 1 tbsp oil to create a paste. Place chicken on a plate and rub the chicken with wet rub until coated evenly.

Once the pan is hot, add the remaining oil to coat the pan. Sear chicken for 1-2 minutes or until browned. Add onion to pan and sautee until translucent.

 While onion and chicken are continuing to cook make honey mustard sauce. Whisk together both mustards and garlic and brush half onto chicken. Add squash and green beans and cook for 15-20 minutes until chicken reaches internal temperature of 165 degrees F being careful not to burn the vegetables.  Serve by spooning a bit more sauce to the top and sprinkle with salt and pepper to taste and garnish with fresh thyme.

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Minestrone Soup

Simmer a pot of minestrone soup on the stove for a hearty, warming dinner. With a flavorful Italian-seasoned broth, this soup is packed with fresh veggies, kidney beans and al dente penne pasta. Whip up a batch of this quick and easy minestrone soup for a cozy dinner that the whole family will love. 

Simmer a pot of minestrone soup on the stove for a hearty, warming dinner. With a flavorful Italian-seasoned broth, this soup is packed with fresh veggies, kidney beans and al dente penne pasta. Whip up a batch of this quick and easy minestrone soup for a cozy dinner that the whole family will love. 

There’s nothing better than a warm and filling one pot meal on a chilly night. This classic minestrone soup checks all the boxes, and it’s easy to cook it all up in a GoodCook® Everyday Dutch Oven. It features an easy clean nonstick interior, a flame guard bakelite handle, and it’s roomy enough to simmer a large batch of soup.

Follow the steps below to make a batch of delicious minestrone soup:

Steps for making minestrone soup

  • Add olive oil to a large pot or a GoodCook® Dutch Oven and place over medium-high heat.
  • Add in the diced onion, zucchini, and asparagus, sautéing for 3-5 minutes or until onions soften.
  • Add in the crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.
  • Stir in the pasta and cook uncovered for 8-12 more minutes or until the pasta is al dente.
  • Pour the soup into a bowl and top with parmesan cheese and garnish with basil.

Tips for making minestrone soup

  • Add fresh or frozen green beans if you can’t find asparagus.
  • Cut the vegetables approximately the same size so that they cook at the same rate.
  • Add the rind from a wheel of parmesan cheese to the broth for extra cheesy flavor.
  • For extra protein, add cooked, sliced Italian sausage. Or, add ground beef or ground turkey. Sauté 1 pound of ground beef or ground turkey with the onions, until the meat is broken up and browned, then continue with the rest of the recipe.

Minestrone Soup

How to store & freeze minestrone soup

  • Pack minestrone soup in airtight food storage containers in the fridge for up to 5 days.  
  • To freeze, make the soup without the noodles, let it cool completely, and transfer it to resealable freezer bags or airtight food storage containers. The soup can be frozen for up to 2 months.  
  • To reheat the soup, thaw it in the fridge overnight. Heat the soup on the stovetop and add the pasta once the soup is heated thoroughly. Prepare the pasta using instructions on the package and add to the hot soup.

With the GoodCook® line of cookware and kitchen accessories, this comforting soup will be on your table in no time. The GoodCook® Everyday Dutch Oven is perfect for making a big batch of hearty minestrone soup. With a non-stick interior and a bakelite handle, this roomy pot is perfect for simmering a large amount of soup. Are you ready to cook up a batch of classic soup?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

Mimi’s Best Ever Minestrone Soup


Ingredients

  • 1 tbsp olive oil
  • 1 white or yellow onion, diced
  • 2 zucchini, diced
  • 2 cup asparagus, chopped
  • 2 (14 ounce) can fire roasted crushed tomatoes
  • 2 cup, canned kidney beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt, plus more to taste
  • Freshly ground black pepper
  • Fresh basil, chopped
  • 4 ounces penne rigata, shell pasta

Instructions

Add olive oil to a large pot or dutch oven and place over medium high heat. Add in diced onion, zucchini, and asparagus. Saute for 3-5 minutes or until onions soften.

Next add in crushed tomatoes, kidney beans, vegetable broth, Italian seasoning, red pepper flakes and salt and pepper. Cover and cook on medium low for 10-15 minutes.

Next stir in the pasta. Cook uncovered for 8-12 more minutes or until pasta is al dente. Pour into a bowl and serve with parmesan cheese on top.

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Chicken Veggie Spring Skillet

Loaded with bright, fresh spring veggies, this chicken veggie spring skillet is an easy and flavorful meal that comes together in 30 minutes. Chicken tenders and spring veggies are nestled in a skillet and seasoned with heaps of fresh basil, balsamic vinegar and Italian seasoning. This tasty, one-dish chicken veggie spring skillet is perfect as a quick weeknight meal.

Loaded with bright, fresh spring veggies, this chicken veggie spring skillet is an easy and flavorful meal that comes together in 30 minutes. Chicken tenders and spring veggies are nestled in a skillet and seasoned with heaps of fresh basil, balsamic vinegar and Italian seasoning. This tasty, one-dish chicken veggie spring skillet is perfect as a quick weeknight meal.

We added fresh spring asparagus, vibrant cherry tomatoes, chunks of purple onion and chicken tenders to a skillet for a one-pan meal that’s big on flavor and easy on clean-up. Cook this one pan meal up in a large non-stick sauté pan or a cast iron skillet. The GoodCook® Everyday Sauté Pan is roomy enough for this whole meal and has a non-stick interior that cleans up easily. 

To get started on this simple dinner, prep the veggies using a GoodCook® Carbon Steel Chef’s Knife. Follow the instructions below to trim the ends off the asparagus:

How to trim asparagus

The ends of your asparagus will need to be trimmed before adding to this recipe. The ends of the stalks are woody and tough. Either cut off the ends with a GoodCook® Carbon Steel Chef’s Knife or gently bend each asparagus stalk and the woody part will snap off. 

Steps to make chicken and veggie spring skillet

  • Heat the olive oil over medium-high heat in a large skillet.
  • Add the garlic and onion, sautéing for 3-5 minutes or until the liquids release. 
  • Add the chicken tenders and cook for another 5 minutes, until browned. 
  • Add the Italian seasoning, balsamic vinegar, and basil.
  • Add in all of the veggies, cooking for another 5 minutes or until the veggies are tender and the chicken is cooked through. Use a GoodCook® Digital Thermometer to measure the internal temperature.
  • Serve the chicken and veggies as is or with a side of crusty bread or brown rice.

Chicken Veggie Spring Skillet

Tips for cooking

  • If you love dark chicken meat, swap out the chicken tenders for chicken thighs. Remember, it takes longer for the thighs to cook through. Use a GoodCook® Digital Thermometer to measure the internal temperature.
  • The asparagus does not need to be blanched first. Keep an eye on the tenderness, since it can go from bite tender to mushy very quickly.
  • If basil isn’t your thing, sub in flat leaf Italian parsley instead.

With the GoodCook® line of cookware and kitchen accessories, one pan dinners are a breeze to whip up. Start this recipe with a GoodCook® Carbon Steel Chef’s Knife for the slicing and cook everything up in a GoodCook® Everyday Sauté Pan, which has a spacious interior and is easy to clean. With cookware that’s roomy enough for your whole dinner, you’ll want to add more one pan meals to your menu! Are you ready for a healthy and flavorful one skillet meal?

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If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking

 

Chicken Veggie Spring Skillet

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking

Ingredients

  • 4 chicken tenderloins, diced
  • 1 small purple onion, chopped
  • 1/2 bunch of asparagus, whole or chopped
  • 1 cup each red and yellow cherry tomatoes, halved
  • 1 cup celery, chopped
  • 1 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 2 tbsp balsamic vinegar
  • 2 tbsp basil, chopped

Instructions

Heat olive oil over med-high heat in a large skillet. Add garlic and onion sauteeing for 3-5 minutes until liquids release.  Add chicken and cook another 5 minutes until browned.  Add Italian seasoning, balsamic vinegar, and basil.

Add veggies, cooking another 5 minutes until veggies are tender and everything is cooked. Serve.

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Brown Sugar Glazed Pork Chops

Juicy, succulent brown sugar glazed pork chops are perfect for a delicious and satisfying family dinner. Tender and juicy bone-in pork chops are smothered in a tasty marinade and cooked to perfection. These irresistible brown sugar glazed pork chops come together easily and cook up in 30 minutes or less!  

Baking pork chops in the oven is one of the best methods for a fast and easy meal. As the pork chops cook, the rest of your meal can be prepared. The GoodCook® Everyday Sauté Pan is the best pan for cooking up this moist and tender pork. It features a silicone lacquer exterior, an easy clean nonstick interior and a flame guard bakelite handle.

They are tender, moist, succulent and perfectly delicious tender morsels of pork and that brown sugar sauce? Divine!

Steps to cook brown sugar glazed pork chops

  • Preheat the oven to 400°F.
  • Season the pork chops with salt and pepper.
  • Melt 3 tablespoons butter in a large GoodCook® Skillet over medium-high heat. Add the pork chops and sear both sides until golden brown, about 2-3 minutes per side; set aside.
  • Melt the remaining tablespoon of butter in the skillet. Add the garlic, stirring frequently, until fragrant, about 1-2 minutes. Remove the garlic from the heat and add it to an oven-safe baking dish.
  • In warm skillet, add brown sugar, honey, oregano, thyme and basil until well combined. Pour over the pork chops.
  • Roast the pork chops until completely cooked through, reaching an internal temperature of 145°F, about 20-30 minutes.
  • Garnish with thyme and serve immediately.

What kind of pork should I buy for this recipe?

Bone-in pork chops are fattier than chops without the bone, so your meal will be more flavorful and stay a little juicier with bone-in pork. Look for bone-in rib chops, center cut rib chops, or pork rib chops.

What Temperature Should Pork Chops be Cooked To?

The internal temperature of cooked pork should be 145 °F to be considered safe to eat. Use a GoodCook® Digital Thermometer to measure the internal temperature for doneness. Simply unfold the thermometer to turn it on. Insert the tip in multiple spots on the pork to check for doneness. In just 3 seconds you’ll have an accurate reading. The GoodCook® Digital Thermometer is washable and is NSF certified for accuracy. It also quickly and easily switches from °F to °C. 

Tips & Tricks for Baking Pork Chops

  • Bring the pork to room temperature before cooking, about 30 minutes to an hour, on the counter. Room temperature pork cooks more evenly and quickly.
  • Season the pork chops liberally before cooking.
  • Sear the pork chops first. This produces a browning and creates a flavorful crusty outside that seals in the juices and keeps your chops tender.
  • Use a high-quality digital thermometer to measure the internal temperature of the pork. We love the GoodCook® Digital Thermometer.
  • Let the pork chops rest for 5 minutes before serving. The meat will reabsorb the juices that migrate towards the outside of the pork during cooking. Pork chops that don’t rest will lose valuable juices when cut.

What to serve with pork chops

  • Mashed Potatoes or cheesy potatoes
  • Rice Pilaf
  • Any type of pasta
  • Crusty bread
  • Roasted Broccoli or roasted asparagus
  • Kale salad
  • Sautéed greens

Get a hearty, flavorful meal on the table with the GoodCook® line of cookware and kitchen accessories. The GoodCook® Everyday Sauté Pan is perfect for cooking up these tasty pork chops. With a non-stick interior and a bakelite handle, this is the best pan we’ve found for getting dinner cooked perfectly. When the pork is done, use a GoodCook® Digital Thermometer to measure the internal temperature of the pork. Are you ready to make a pan of delicious savory and sweet bone-in pork chops?

Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcookcom #goodcooking

Brown Sugar Glazed Pork Chops

Tender and juicy bone-in pork chops are smothered in a delicious marinade and cooked to perfection.

Ingredients

  • 4 thick cut bone-in pork chops
  • Kosher salt and freshly ground black pepper to taste
  • 6 tablespoons unsalted butter divided
  • 8 cloves garlic minced
  • 1/2 cup brown sugar packed
  • 2 tablespoons honey
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 2 tablespoons chopped fresh thyme, optional

Instructions

Heat oven to 400 degrees F.

Season pork chops with salt and pepper, to taste.

Melt 3 tablespoons butter in a large skillet over medium high heat. Add pork chops, and sear both sides until golden brown, about 2-3 minutes per side; set aside.

Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat and add to oven-safe baking dish.

In warm skillet add brown sugar, honey, oregano, thyme and basil until well combined. Pour over pork chops.

Place pork chops into oven and roast until completely cooked through, reaching an internal temperature of 145 degrees F, about 20-30minutes.

Serve immediately, garnished with thyme, if desired.

Recipe Notes

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Pepperoni, Red Onion, Green Pepper Pizza with Fresh Mozzarella

 Pepperoni, Red Onion, Green Pepper Pizza with Fresh Mozzarella

Skip delivery and make this homemade supreme pizza loaded with pepperoni, red onion, green pepper & fresh mozzarella. It features a crispy, pillowy crust topped with tangy red sauce and is layered with irresistible pepperoni, your favorite veggies and gooey, melty cheese. Pepperoni lovers will go crazy for this flavorful pizza pie! 

Don’t be intimidated by making pizza from scratch – it’s easier than you think and so satisfyingly delicious. Our secret to crispy, golden crust is the GoodCook AirPerfect Pizza Pan, and your pie won’t stick to the surface. It features a channeled surface for airflow and even baking, and it has an easy-to-clean nonstick surface.

Grab your GoodCook Pizza Cutter and enjoy a hot slice of gooey, cheesy homemade pizza.

 Pepperoni, Red Onion, Green Pepper Pizza with Fresh Mozzarella

Tips For Making Delicious Pizza At Home

  • For extreme pepperoni lovers, hide extra pepperoni under the cheese, and layer some on top too.
  • Look for fresh mozzarella cheese in the specialty cheese section of your grocery store, usually near the deli.
  • Your oven needs to be super hot for a crispy crust – make sure to crank up the heat!
  • If your dough is refrigerated, let it sit out for at least 30 minutes to help relax the gluten.
  • Go easy on the sauce. You want enough sauce for flavor, but not enough to make the crust soggy.
  • If you want a really crispy crust, stick the GoodCook AirPerfect Pan in the oven for 15 minutes to heat it up, then assemble the pizza on the hot pan and bake.   

 Pepperoni, Red Onion, Green Pepper Pizza with Fresh Mozzarella

Steps For Making Pizza With Pepperoni, Red Onion, Green Pepper & Fresh Mozzarella

  1. Preheat oven to 450°F.  In a medium GoodCook Mixing bowl, dissolve the yeast and sugar in warm water, and let it sit until creamy, about 10 minutes.
  2. With a GoodCook Stainless Steel Chef’s Knife, thinly slice the red onion and green bell pepper to ¼” thickness.
  3. Add the flour, salt and olive oil to the yeast and sugar mixture in the GoodCook mixing bowl. Mix until smooth and let the dough rest for 5 minutes.
  4. For the red sauce: In a GoodCook Mixing Bowl, combine the tomato paste and tomato sauce, making sure there are no lumps.  Add in the spices and sugar, mixing well.
  5. Place the pizza dough onto a lightly floured surface. Roll the dough into a 16 inch round and transfer to the GoodCook AirPerfect pizza pan.
  6. Spread the red sauce evenly around the pizza dough. Place the mozzarella slices around the pizza, and then evenly distribute the veggies and pepperoni. Top with grated Parmesan cheese.
  7. Bake the pizza for 15-20 minutes, until golden brown. Let the pizza cool for 5 minutes before serving.

With the GoodCook line of cookware and kitchen accessories, it’s easy to whip up a restaurant style pizza. Make the dough in a GoodCook Mixing Bowl and bake up the pizza on a GoodCook AirPerfect Pizza Pan. This pizza is guaranteed to have a satisfyingly crispy crust, and clean-up is so easy! Are you ready for pizza night?

 Pepperoni, Red Onion, Green Pepper Pizza with Fresh Mozzarella

 Make & Share

If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

2 reviews

Pepperoni, Red Onion, and Green Pepper Pizza with Fresh Mozzarella

Ingredients

PIZZA DOUGH

  • 1 1/2 oz package active dry yeast
  • 1 1/2 tsp white sugar
  • 1 1/2 cups warm water
  • 3 3/4 bread flour
  • 3 tbsp olive oil

PIZZA SAUCE

  • 1 6 oz can tomato paste
  • 1 15 oz can tomato sauce
  • 1-2 tbsp oregano
  • 2 tbsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tbsp garlic salt
  • 1/4 tsp fresh cracked pepper
  • 1 tsp granulated white sugar

TOPPINGS

  • 1 1/2 tsp salt
  • 1 1/2 cups green bell pepper
  • 1/2 cup red onion
  • 5 oz fresh mozzarella, sliced
  • 2 oz (about 32 slices) pepperoni
  • 1 cup pizza sauce

Instructions

Preheat oven to 450F.  Then in a medium bowl, dissolve the yeast and sugar in the warm water.  Let it stand until creamy, about 10 minutes.
While waiting for the mixture to become creamy, thinly slice the red onion and green bell pepper about ¼” thickness.
Stir in flour, salt, and olive oil.  Mix until smooth, let rest for 5 minutes.
While your dough rests, mix tomato paste and sauce until there are no lumps.  Then mix in remaining ingredients, mixing well.
Place the dough onto a lightly floured surface.  Roll into a 16 inch round and transfer to Air Perfect pizza pan.
Spread pizza sauce evenly around the dough.  Place the mozzarella evenly around the pizza, and then evenly distribute your veggies and pepperoni.
Bake in oven for 15-20, until golden brown.  Let cool for 5 minutes before serving.

Recipe Notes

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Sausage, Broccoli, and Parmesan Pizza with White Sauce

Sausage, Broccoli, and Parmesan Pizza with White Sauce

Make pizza night extra special with this Sausage, Broccoli, and Parmesan Pizza with White Sauce. The homemade dough comes together in a snap and the pizza bakes up with a golden brown crust, bubbly white sauce and flavorful sausage and broccoli toppings. This irresistible white pizza will quickly become your new favorite!

Making pizza at home is easier than you think, and the incredible flavors of this pizza will win you over. The secret to a crispy crust is to bake the dough on a GoodCook AirPerfect Pizza Pan. This pan delivers a perfect golden crust every time, and your pie won’t stick to the surface. It features a channeled surface for airflow and even baking, and it has an easy-to-clean nonstick surface.

Grab your GoodCook Pizza Cutter and enjoy a hot slice of gooey, cheesy homemade pizza.

Sausage, Broccoli, and Parmesan Pizza with White Sauce

Sausage, Broccoli, and Parmesan Pizza with White Sauce

Tips For Making Delicious Pizza At Home

  • Make sure your oven is hot – crank up the heat or your crust won’t get crispy enough.
  • Don’t use cold dough. If your dough has been in the fridge, remove it at least 30 minutes before getting started to help relax the gluten.
  • Don’t overload the dough with sauce. You want enough sauce for flavor, but not enough to make the crust soggy.
  • If you want a really crispy crust, stick the GoodCook AirPerfect Pan in the oven for 15 minutes to heat it up, then assemble the pizza on the hot pan.  

Sausage, Broccoli, and Parmesan Pizza with White Sauce

Steps For Making White Pizza With Sausage And Broccoli

  1. Preheat oven to 450°F.  In a medium GoodCook Mixing bowl, dissolve the yeast and sugar in warm water, and let it sit until creamy, about 10 minutes.
  2. In a GoodCook sauté pan, cook down the Italian Sausage for 5 minutes.  Add the broccoli and cook for another 5 minutes, mixing often. Remove the pan from the heat and set aside.
  3. Add the flour, salt and olive oil to the yeast and sugar mixture in the GoodCook mixing bowl. Mix until smooth and let the dough rest for 5 minutes.
  4. For the white sauce: In a GoodCook sauté pan, melt the butter, then add the flour and whisk for 1-2 minutes. Slowly add the milk, whisking until smooth and thick. Whisk in the garlic, salt, and pepper.  Add the grated parmesan and whisk for 30 seconds to 1 minute. Remove the pan from the heat and whisk until the cheese has melted and the sauce is smooth. Set aside until ready to add to pizza dough.
  5. Place the pizza dough onto a lightly floured surface. Roll the dough into a 16 inch round and transfer to a GoodCook Airperfect pizza pan.
  6. Spread the white sauce evenly around the pizza dough. Add the cooked sausage and broccoli mixture evenly to the top of the pizza. Top with grated Parmesan cheese.
  7. Bake the pizza for 15-20 minutes, until golden brown. Let the pizza cool for 5 minutes before serving.

Sausage, Broccoli, and Parmesan Pizza with White Sauce

With the GoodCook line of cookware and kitchen accessories, it’s easy to whip up a delicious and satisfying dinner. Start this pizza recipe with a GoodCook Mixing Bowl, a GoodCook Sauté Pan and a GoodCook Whisk for best results. Bake up the pizza pie on a GoodCook AirPerfect Pizza Pan for a crispy crust and even baking. We love how easy it is to clean up! Are you ready for pizza night? 

Make & Share

 If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom.

 

Sausage, Broccoli, and Parmesan Pizza with White Sauce


Ingredients

For the dough

  • 1 1/2 cups warm water
  • 1 1/2 (.25-oz each) packets Dry yeast
  • 1 1/2 teaspoons sugar
  • 3 3/4 cup bread flour
  • 3 Tbsp olive oil
  • 1 1/2 teaspoons salt

For the sauce

  • 2 Tbsp unsalted butter
  • 2 Tbsp flour
  • 1 1/4 cup whole milk
  • 2 garlic cloves, chopped
  • 1/4 teaspoon salt
  • 1/3 teaspoon fresh cracked pepper
  • 1/4 cup shredded parmesan

For the pizza

  • 1 cup feta
  • 1 1/2 cups shredded Italian blend cheese
  • 1 pound mild or spicy Italian sausage, browned
  • 2 cups broccoli florets, cut into small pieces
  • 1 Tbsp olive oil

Instructions

  • Heat oven to 450°F. 

  • PREPARE THE DOUGH: in a medium bowl, add warm water. Whisk in yeast and sugar until dissolved.  Let it stand until creamy, about 10 minutes. Stir in flour, olive oil and salt. Mix until smooth, let rest for 5 minutes. Meanwhile, prepare the White Sauce

  1. PREPARE THE WHITE SAUCE: In a medium saucepot, melt butter, add flour and whisk for 1-2 minutes. Slowly add milk, whisking until smooth. Whisk in garlic, salt and pepper. Add parmesan, whisking until cheese has melted and mixture thickens. Set aside.
  2. ASSEMBLE THE PIZZA: Place dough on a lightly floured surface. Roll into a 16-inch round and transfer to a GoodCook AirPerfect pizza pan. Spread White Sauce evenly across dough. Top with feta and Italian cheese, followed by sausage. Toss broccoli florets with olive oil, spread across top of pizza.
  3. Bake for 15-20, until cheese is bubbly and edges of crust are golden brown.
  4. Let cool for 5 minutes before serving.

 

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Avocado & Grilled Chicken Mediterranean Salad

Avocado & Grilled Chicken Mediterranean Salad | This Avocado & Grilled Chicken Mediterranean Salad is packed with bold Greek flavors and hearty, nutritious ingredients.

This Avocado & Grilled Chicken Mediterranean Salad is packed with bold Greek flavors and hearty, nutritious ingredients. A mouthwatering combo of grilled chicken, Kalamata olives, cherry tomatoes, cucumbers and avocado sit atop a bed of crunchy romaine, all drizzled with a zesty Greek dressing. Perfect for lunch or dinner, this Avocado & Grilled Chicken Mediterranean Salad is a satisfying and delicious way to eat healthy.

Avocado & Grilled Chicken Mediterranean Salad | This Avocado & Grilled Chicken Mediterranean Salad is packed with bold Greek flavors and hearty, nutritious ingredients.

We love fully loaded salads, and this Mediterranean-inspired salad has all the essentials you need for a nutritious meal. Crisp romaine lettuce is combined with protein-rich grilled chicken, cavatappi pasta, heart-healthy avocado, and your favorite Greek salad add-ins. The best part is how quickly this salad comes together. With the help of the GoodCook Salad Spinner and the GoodCook Avocado Slicer, you’ll have this hearty salad on the table in just 15 minutes! Whether you’re looking to pack a lunch for the office or enjoy a delicious dinner at home, add this Mediterranean salad to your healthy meal lineup.  

Avocado & Grilled Chicken Mediterranean Salad | This Avocado & Grilled Chicken Mediterranean Salad is packed with bold Greek flavors and hearty, nutritious ingredients.

Get The Tools

With the GoodCook line of cookware and kitchen accessories, healthy and satisfying food comes together quickly and easily. Start with the GoodCook Salad Spinner, perfect for washing and drying salad greens. Get all your slicing and dicing done with a sharp and sturdy GoodCook Touch Carbon Steel Chef’s Knife, and use the GoodCook Avocado Slicer to gently peel and slice ripe avocados in minutes. When everything’s prepped, combine it all in a GoodCook Touch Mixing Bowl, toss with dressing, and you’re ready to go. Gather all your ingredients for this fresh, hearty, flavor-packed salad!

Avocado & Grilled Chicken Mediterranean Salad | This Avocado & Grilled Chicken Mediterranean Salad is packed with bold Greek flavors and hearty, nutritious ingredients.

Make & Share

Happy Salad Making! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom

2 reviews

Avocado & Grilled Chicken Mediterranean Salad


Ingredients

  • 1 head romaine lettuce
  • 2 chicken breasts, grilled and cubed
  • 1 cup cavatappi pasta
  • 3/4 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/2 cup kalamata olives
  • 1 avocado, halved, pitted, peeled and sliced
  • 3 tablespoons extra virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 small clove garlic, minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon fresh chopped oregano
  • Salt and pepper, to taste

Instructions

In a large bowl, toss together romaine, chicken, pasta, tomatoes, cucumber, olives and avocado.
In a small bowl, whisk together olive oil, vinegar, lemon juice, garlic, dijon and oregano.
Drizzle dressing over salad. Salt and pepper to taste.

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