Al Roker, the beloved weatherman from NBC, has always had a knack for cooking that stems from his mom's influence. As Al puts it, "My mom wasn’t trying to become the next Julia Child. She just wanted to bring us all together around the table." Now, Al is sharing those cherished family recipes in his book, Al Roker’s Recipes to Live By. His daughter Courtney has taken these classic dishes and made them even easier to prepare while keeping their delicious taste intact. So, whether you're a seasoned chef or a beginner in the kitchen, these recipes are sure to bring joy and flavor to your meals. Let's dive in and cook up something amazing!
Classic French Onion Soup
Ingredients:
4 tablespoons (1/2 stick) unsalted butter
3 tablespoons olive oil
2 pounds white onions, thinly sliced
2 pounds Vidalia onions, thinly sliced
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon dried thyme
1 teaspoon kosher salt
5 garlic cloves, finely chopped
4 cups beef stock
1/4 cup dry red wine
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
6 slices of baguette (1-inch thick)
2 cups shredded Gruyère cheese
Step 1: In a large Dutch oven, heat the butter and one tablespoon of olive oil over medium heat. Once the butter is melted and bubbling, add the sliced onions. Cook, stirring occasionally, for about 20 minutes until the onions start to soften and develop a golden color.
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Step 2: Stir in the balsamic vinegar, sugar, thyme, and kosher salt. Continue to cook, stirring frequently, for an additional 15 minutes. The onions should become caramelized and deeply flavorful at this stage.
Step 3: Add the chopped garlic and cook for about 1 minute, ensuring the garlic doesn't burn. Then, pour in the beef stock, red wine, Dijon mustard, and Worcestershire sauce. Cover the pot and let it simmer for 45 minutes, allowing the flavors to meld together beautifully.
Step 4: While the soup is simmering, preheat your broiler. Place the baguette slices on a baking sheet and brush them with the remaining olive oil. Broil for about 2 minutes, or until they’re lightly toasted. Remove from the oven and set aside.
Step 5: Once the soup is ready, turn off the heat. Place six ovenproof bowls or ramekins on a baking sheet. Ladle the soup into each bowl, then top with a toasted baguette slice and a generous amount of shredded Gruyère cheese. Broil for about 5 minutes, or until the cheese is bubbly and golden brown. Allow the soup to cool for 2-3 minutes before serving. Enjoy this comforting, soul-warming classic!
Nutritional info per serving: 614 calories, 23g protein, 65g carbs, 4g fiber, 7g sugar, 29g fat
Chicken Chimichanga
Ingredients:
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 packet fajita seasoning
1 tablespoon plus 1 cup canola oil
1 cup jarred salsa
4 (10-inch) flour tortillas
2 cups shredded Monterey Jack cheese
1/2 cup Mexican crema
Shredded lettuce and cilantro, for serving
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Step 1: In a large mixing bowl, toss the chicken pieces with the fajita seasoning until evenly coated. Heat one tablespoon of canola oil in a large skillet over medium heat. Add the seasoned chicken and cook for about 6 minutes, stirring occasionally, until the chicken is cooked through.
Step 2: Stir in the jarred salsa and cook for an additional 5 minutes, allowing the flavors to meld together. Transfer the chicken mixture to a bowl and let it cool for about 10 minutes.
Step 3: Once the chicken has cooled, divide the shredded cheese and chicken evenly among the four tortillas, placing the filling in the center of each tortilla. Fold the bottom edge of each tortilla over the filling, then tuck in the sides and roll the tortilla tightly. Secure each chimichanga with toothpicks and chill in the refrigerator for about 10 minutes to help them hold their shape.
Step 4: Heat the remaining cup of canola oil in a large, deep skillet over medium-high heat for about 5 minutes, until the oil is hot but not smoking. Fry two chimichangas at a time, seam side down, for about 2 minutes on each side, or until golden brown and crispy. Transfer
