This bubbling baked ziti is perfect for feeding a crowd, and it freezes well too. This baked ziti is a MAJOR family-pleaser. Loaded with Italian sausage, which packs a ton of flavor, it’s similar to meat lasagna but without the fuss; it’s easy enough for a weeknight but also special enough for company; and it makes a great prep-ahead potluck dish. To save time, go ahead and use pre-shredded mozzarella cheese from a bag; just be sure it’s made from whole milk (low-fat won’t taste nearly as good). While the baked ziti is in the oven, throw together a big Italian salad and warm some bread, and dinner is served! What You’ll Need to Make Baked Ziti with Sausage Ricotta cheese is a traditional addition to baked ziti, but I leave it out because it has a tendency to get dry and grainy when baked. I use heavy cream to add richness instead. For the mozzarella cheese, I recommend using whole milk mozzarella; it melts beautifully. You can purchase a plastic-wrapped brick of mozzarella (pictured above and sold in the dairy case) and shred it yourself. (To make it easier to work with, pop it in the freezer for 15 to 20 minutes prior to shredding.) Or, to save time time, use pre-shredded mozzarella; just be sure it is made from whole milk. Avoid fresh buffalo mozzarella, which is best suited for salads. Many grocers sell bulk Italian sausage (pictured above), which is simply ground sausage without the casings. If you can’t find it, you can ask your butcher to take the meat out of the casings or do it yourself. Step-by-Step Instructions For Baked Ziti Step 1: Boil the Noodles Bring a large pot of salted water to a boil. Cook the ziti according to the package instructions until a few minutes shy of al dente, about 7 minutes. (It will continue to cook in the oven, so you want to undercook it just a bit.) Drain and add the pasta back to the pot. Set aside. Step 2: Make the Sauce Heat a large sauté pan over medium-high heat, and crumble the sausage into the pan. Cook the sausage, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the heavy cream, 1/3 cup of the pecorino Romano, and basil to the pan. Then stir in the cooked sausage. Carefully pour the contents of the sauté pan into the large pot with the pasta and gently stir to combine. Step 3: Assemble & Bake Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Spinach Quiche Made with heavy cream and Gruyère, this rich spinach quiche is classic French. Of all the spinach quiches I’ve tried over the years, this classic French version is my favorite. The recipe comes from my childhood friend Trish, who is not only one of the funniest people I know, but also a stunning hostess. When Trish entertains, she goes all out – beautiful table settings, seasonal cocktails, fabulous food, and (best of all) hilarious party games. She once created an entire game of Jeopardy! for our old high school gang, complete with categories like Prom Dates, ’80s Pop Stars, and Senior Superlatives. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Baked Ziti with Sausage.

A family favorite, this turkey meatloaf is as flavorful and juicy as one made with ground beef. Swapping ground turkey for ground beef is a great way to make meatloaf a bit healthier. However, for all its merits as a low-fat alternative to ground beef, ground turkey can be dry and bland. The key to making a good turkey meatloaf is to add flavor and moisture without adding fat, which would defeat the whole purpose of making it lighter. I season this turkey meatloaf with sautéed onions and garlic, and I also add some of the sweet and tangy glaze directly to the meatloaf mixture, which makes the meatloaf flavorful and juicy. One tip if you’re making this for kids: be sure to chop the onions very finely. My experience is that kids do not like finding flecks of onions (or flecks of anything, really!) in their meatloaf. Naturally, leftovers make excellent meatloaf sandwiches. What you’ll need To Make Turkey Meatloaf Step-by-Step Instructions Begin by making the glaze: in a medium bowl, combine the ketchup, brown sugar, apple cider vinegar, and mustard. Whisk to combine. Next, in a small pan, heat the olive oil and add the onions. Cook until softened, then add the garlic and cook for a few minutes more. Meanwhile, in a large bowl, combine 1/4 cup of the glaze with the Worcestershire sauce, Dijon mustard, paprika, thyme, salt, pepper, and eggs. Whisk to combine. Mix in the onion mixture. Then add the bread crumbs and turkey. Use your hands to mix it all together. Form two loaves on a baking sheet. Then spread the remaining BBQ glaze over top. Bake for 40 to 45 minutes. I prefer this “free-form” meatloaf to those made in a loaf pan; clean-up is so much easier and all the extra fat is able to ooze out during baking. Scrape the fat away from the loaves, transfer to a platter, and slice. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Turkey Meatloaf.

This sheet-pan roast chicken dinner is the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Don’t you just love discovering new “keeper” recipes? The first time I made Melissa Clark’s fabulous Sweet & Spicy Roast Chicken from The New York Times, I knew it’d be a family favorite for years to come. The chicken is immersed in a honey, citrus, and chili-infused marinade, and then roasted on a sheet pan with carrots and dates. Before serving, herbs, scallions, and pistachios are added for freshness, color, and crunch. Not only is it delicious, but it’s also the perfect no-fuss dish for company. Everything can be prepared and assembled a day in advance, so all that’s left to do at dinnertime is pop it in the oven. Serve with couscous and a green vegetable and dinner is done! What you’ll need to make Sweet & Spicy roast chicken The original recipe is wonderful as printed but, as with any recipe, each time I’ve made it, I’ve tweaked it to suit my style and my family’s taste. What follows is the version I make today. How to make Sweet & Spicy roast chicken Begin by making the marinade: whisk together the lemon zest, lemon juice, orange zest, orange juice, olive oil, mustard, honey, red pepper flakes, garlic, thyme, and salt. Place the chicken, carrots, onions, and dates in a large sealable plastic bag. Add the marinade and seal shut. Massage to make sure everything is evenly coated with the marinade, then marinate in the refrigerator for at least 6 hours or overnight. Transfer all ingredients from the bag, including the marinade, to a rimmed sheet pan. Turn the chicken skin side up. Roast until chicken is lightly browned and cooked through, 40 to 45 minutes. Turn on broiler (leave pan on middle rack), and cook a few minutes more, or until the skin is golden brown and crispy. Watch very carefully: the honey in the marinade can cause the skin to burn quickly! Transfer the chicken, carrots, onions and dates onto a platter, along with the sauce in the pan. Sprinkle the parsley, scallions and pistachio nuts over top and serve. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Sweet & Spicy Roast Chicken with Carrots, Dates & Pistachios.

These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look. These chicken skewers marinated in honey, lime juice, and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is. Made from sun-ripened chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha is used in soups, sauces, noodle dishes, omelets, burgers or anything else to add a delicious spicy taste. It has become so popular in the States that you can find it in the international section of most supermarkets. What You’ll Need To Make Honey, Lime & Sriracha Chicken Step-by-Step Instructions Begin by making the marinade. In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. (Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large chunks.) Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce. Next, prepare the chicken. I’ve specified boneless skinless chicken thighs for this recipe because they’re more flavorful than chicken breasts and easier to cook without drying out. I know many people prefer white meat but I’ve tried both in this recipe and, trust me, it’s much better made with dark meat. The only drawback to using chicken thighs is that they need to be trimmed before you cook them. I think it’s easiest to use kitchen shears as opposed to a knife. So, using scissors, simply cut off any gristle and large chunks of fat (don’t fret over every little bit as it mostly melts away on the grill) and then cut the meat into 2-inch pieces. Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight. After the chicken has marinated, thread the pieces onto skewers. Preheat your grill to medium-high heat. Scrape the grates clean to prevent the chicken from sticking, then dip a wad of paper towels in oil and rub the grates until smooth and shiny. Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes. Keep an eye on it — the honey in the marinade causes the chicken to caramelize on the grill and turn a beautiful, rich brown color; however, the chicken can burn if the grill is too hot. Lower the heat if the chicken is browning too fast. Transfer the skewers to a platter and drizzle with the reserved marinade. Sprinkle chopped cilantro over top and serve. Enjoy! Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Honey, Lime & Sriracha Chicken Skewers.

You can make these flavor-packed, BBQ-spiced chicken thighs in under 30 minutes! Inspired by one of the most popular Cooking Light recipes, these BBQ-spiced chicken thighs are a huge family pleaser and super-easy to prepare. The chicken is seasoned with a Southwestern rub, broiled for 10 minutes, brushed with an apple cider vinegar-honey glaze, and then flashed under the broiler again until caramelized and juicy. Finally, the chicken is doused with a bit more vinegar to balance the sweetness of the honey and also create a delicious pan sauce. Start to finish, the recipe takes under 30 minutes! (In case you’re wondering, this recipe will work on the grill, but you’ll definitely miss those tasty pan juices for spooning over the chicken.) Serve the chicken thighs with any simple corn dish: corn on the cob, spoon bread, cornbread, corn muffins, sautéed corn, or corn salad, to name just a few. What you’ll need to make BBQ-Spiced Chicken Thighs With Tangy Honey Glaze It’s important to use boneless, skinless thighs as opposed to chicken breasts. They stand up better to the bold seasonings, are more flavorful, and won’t dry out. Just be sure to trim off most of the fat; I like to use kitchen shears as opposed to a knife, as it’s much easier. Step-by-Step Instructions To begin, combine the olive oil and spices in a large bowl. Whisk to combine. Add the chicken thighs and toss with the spice rub to coat evenly. Arrange the chicken on a foil-lined baking sheet for easy clean-up. Broil for 10 minutes, flipping once halfway through. Meanwhile, combine the honey and cider vinegar in a small bowl to make the glaze. Brush the cooked chicken with half the glaze, then broil for 1 to 2 minutes. Flip the chicken over, brush with the remaining glaze, and broil for a few minutes more until the chicken is nicely caramelized. Sprinkle the chicken with the remaining cider vinegar and serve with the pan sauces. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – BBQ-Spiced Chicken Thighs with Tangy Honey Glaze.

Deliciously spiced with super-crispy skin, tandoori chicken is a family favorite. Tandoori chicken is a traditional Indian dish of chicken marinated in yogurt, citrus, and spices, and then roasted in a tandoor, a cylindrical clay oven. The chicken gets its signature reddish hue from the combination of spices, the flavor of which is further enhanced by toasting them in a pan prior to incorporating into the marinade. Tandoori chicken is a simple dish to prepare, and you can replicate the tandoor environment at home by roasting in a high-heat oven. In this recipe, adapted from Food & Wine, the chicken is deliciously seasoned with super-crispy skin. The chicken is best marinated for a few hours or overnight, but if you’re in a time crunch, you can simply coat the chicken with the marinade and cook it immediately; it will still be packed with flavor. Instead of making a traditional green chutney, I serve store-bought mango chutney alongside – it adds a gingery sweetness that complements the spices. Serve tandoori chicken with naan, basmati rice pilaf with dried fruits and almonds (or simple basmati rice), and a refreshing cucumber mint salad. Kids love this one, too! Drumsticks are an excellent choice for tandoori chicken. They have enough fat to stay moist when cooked at high heat. Bone-in chicken thighs would also work, and the cook time would be about the same. Classic tandoori chicken is made with ground Kashmiri chili pepper, a spice found in Indian grocery stores and some supermarkets. Paprika makes an excellent substitute, so I use that instead. The yogurt in the marinade helps to tenderize the meat; it breaks down the proteins making the chicken moist and tender when cooked. (Yogurt is also used to marinate and tenderize the chicken in chicken tikka masala, another classic Indian dish.) Step-by-Step Instructions Begin by combining the spices in a small skillet. Toast for a few minutes until the spices are fragrant. This step really enhances the flavor. Next, zest the lime and chop your fresh ginger and garlic (the ginger and garlic will get blended in a food processor, but they won’t fully pulverize unless you give them a rough chop first). Combine the toasted spices, ginger, garlic, yogurt, lime juice, lime zest, oil and salt in a mini food processor or blender.   Pulse until smooth. Then, using a sharp knife, make slashes in the drumsticks. This increases the surface area of the chicken, so the marinade can penetrate the meat. Toss the drumsticks with the marinade, cover and refrigerate for at least 3 hours or overnight. Line a baking sheet with heavy duty aluminum foil and place a greased oven-proof rack over top. Arrange the marinated drumsticks on the rack, leaving a bit of space in between them. Cook for 45 minutes, turning once, until the chicken is cooked and the skin is quite crisp. Finally, flash the chicken under the broiler for about 5 minutes, until the skin is super-crisp and a bit charred. Serve with mango chutney and lime wedges on the side. Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Tandoori Chicken.

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