Hey there, food lovers! Let's talk about something we've all experienced: the magic of home-cooked meals. After decades of experimenting in the kitchen, we've come to realize that nothing beats the warmth and flavor of a dish prepared with care. But let's be real—life gets busy, and sometimes cooking from scratch feels impossible. That's where the new cookbook Homemade-ish comes in, offering a brilliant solution. "There’s this amazing space between cooking from scratch and ordering takeout," explains author Lauren McDuffie. "It’s where you can create meals that are both convenient and full of flavor." These recipes blend fresh ingredients with clever shortcuts, making your cooking experience easier and way more enjoyable. So, why not give it a try? Your taste buds (and your schedule) will thank you!
Rich and Creamy Corn Bowls with Salmon
(Serves 4)
Here’s what you’ll need:
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2 tablespoons olive oil
4 tablespoons butter
1 shallot, minced
3 garlic cloves, minced
1 to 2 red chilies, sliced (optional)
1 cup frozen, canned, or fresh corn kernels
1 (15 oz.) can cream-style corn
1 to 1 ½ cups milk, half-and-half, or coconut milk
1 cup instant polenta or grits
4 cups vegetable or chicken stock
4 skinless salmon fillets
Now for the directions:
1. First, position your oven rack at the top and preheat the broiler to high. This is where the magic happens for that perfectly cooked salmon.
2. In a large skillet over medium heat, melt the olive oil and 2 tablespoons of butter. Once it’s sizzling, add the shallot, garlic, and red chilies. Cook for about 2 minutes, seasoning generously. Stir in the cream-style corn, reduce the heat to low, and add ½ to ⅔ cup of your chosen milk. Let it simmer until it thickens.
3. Cook the polenta according to the package instructions, using the stock instead of water. Once it's cooked, stir in ½ to 1 cup of milk and the remaining butter.
4. Cut the salmon into bite-sized pieces and place them on a greased baking sheet. Drizzle with olive oil and season with salt and pepper. Pop them under the broiler for 7 to 8 minutes, or until they're golden and cooked through.
5. Finally, spoon the creamy polenta into bowls, top with the corn sauce, and add the delicious salmon pieces. If you’re feeling fancy, sprinkle some fresh herbs on top for an extra pop of flavor.
PER SERVING: 535 calories, 26g protein, 54g carbs, 3g fiber, 3g sugar, 26g fat.
Spatchcocked Chicken with a Twist of Marbella
(Serves 4)
Here’s your ingredient list:
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3 tablespoons olive oil
1 whole chicken, spatchcocked
8 oz. prunes
8 oz. pitted green olives, drained
4 garlic cloves, smashed
⅓ cup plus 1 tablespoon red wine vinegar
½ cup white wine
Now, let’s get cooking:
1. Preheat your oven to 400°F. Heat 2 tablespoons of olive oil in a large, deep, ovenproof pan over high heat. Season the chicken generously and brown it skin-side down for about 6 to 8 minutes. Once it’s golden, transfer it to a platter.
2. While the chicken is browning, whip up a prune paste. Combine 4 prunes, ½ cup of olives, 1 smashed garlic clove, 1 tablespoon of olive oil, and 1 tablespoon of vinegar in a food processor. Blend until smooth, then set aside.
3. Lower the heat to medium and stir in the white wine, ⅓ cup of vinegar, 3 smashed garlic cloves, the remaining prunes, and olives. Don’t forget to add a tablespoon of the prune paste. Scrape up any browned bits from the bottom of the pan and cook for about 3 to 4 minutes.
4. Place the chicken back into the pan, skin-side up, and slather the remaining prune paste all over it. Roast in the oven for 15 minutes, then reduce the temperature to 350°F and continue roasting for another 18 to 20 minutes, or until the chicken is cooked through.
5. Serve the chicken with the rich pan sauce, garnished with fresh herbs if you’re feeling fancy.
PER SERVING: 633 calories, 22g protein, 45g carbs, 9g fiber, 19g sugar, 43g fat.
