Delicious Meals Made Easy: Recipes For When You Werk, Werk, Werk 9781733496001

With more than 25M followers on social networks, So Yummy invites you to upgrade your kitchen with a step-by-step &

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Table of contents :
TITLE
CONTENTS
CRISPY CITRUS-CRUSTED POLLOCK
ONE-POT CHICKEN PARM PASTA
CREAMY CAULI CARBONARA
SPAGHETTI AND CRISPY MEATBALLS
3-STEP YUMMY YOGURT CURRY CHICKEN
3-STEP MOZZARELLA PESTO CHICKEN
3-STEP BBQ CHICKEN TACOS
MAKE-AHEAD MASON JAR RAMEN
MISO SESAME FAUX RAMEN
SPICY THAI COCONUT HANGOVER NOODLES
BEEF AND BROCCOLI STIR-FRY
ORANGE CHICKEN STIR-FRY NOODLES
SLOWE-COOKER KUNG PAO CHICKEN
CAULI CHORIZO TACOS
HANGRY MEATBALL-STUFFED CHEESE BREAD
THE UN-BEET-LIEVABLE BURGER
RAMEN PEANUT SALAD
NO-FRY CRUNCHY CHEESE DIPPERS
NETFLIX-AND-CHILL POPCORN CHICKEN
CHESSE-CEPTION FRIED MAC AND CHEESE BALLS
FRANKS AND BEANS
3 AMAZINGLY DELICIOUS BREAD BOWLSֱ
ROLLIN' WITH THE HOMIES CHEESESTEAKS
SAVORY ALFREDO MONKEY BREAD
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Delicious Meals Made Easy: Recipes For When You Werk, Werk, Werk
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LOVED BY OVER 40 MILLION FANS!

DELICIOUS MEALS MADE EASY Recipes for when you werk, werk, werk

Welcome to So Yummy's Delicious Meals Made Easy: Recipes For When

You Werk, Werk, Werk! We're so excited to bring you our first cookbook focusing on savory food—easy weeknight meals to be exact. Because we get it! Life is so busy and cooking after work can be stressful. We're here to turn that notion around and make meal-prepping fun, whether you're cooking for yourself, for two, or hosting a gathering. On these pages you'll find super-simple, step-by-step recipes for impressive, shareable, and most importantly, yummy apps and dinners— plus drink and dessert pairings, time-saving tips from our experts, and genius how-to hacks that'll become part of your kitchen repertoire forever. Even better: This book is our most interactive one yet. In addition to some of our most popular recipes that over 40 million fans are loving online (you can scan every dish here to access it on your mobile device), we've also packed in extra wow factor: Exclusive Content icons on brandnew recipes and QR codes for our first ever how-to videos hosted by So Yummy experts. You won't find these anywhere else. Whoa. So whether you're vegetarian, vegan, or you eat it all, bring So Yummy to life in your own kitchen and you'll be acing your new favorite weeknight meals in no time. For more recipes and videos visit So Yummy on Facebook, Instagram, and at SoYummy.com.

DELICIOUS MEALS MADE EASY Recipes for when you werk, werk, werk

Dedicated to our fans who lead busy lives and love creative cooking and entertaining.

DELICIOUS MEALS MADE EASY Recipes for when you werk, werk, werk

TABLE OF CONTENTS 06

Kitchen Essentials

08

Crispy Citrus-Crusted Pollock

MONKEY BREAD PG. 100

12

28

16

32

20

36

24

40

One-Pot Chicken Parm Pasta

Creamy Cauli Carbonara

Spaghetti and Crispy Meatballs

3-Step Yummy Yogurt Curry Chicken

3-Step Mozzarella Pesto Chicken

3-Step BBQ Chicken Tacos

Make-Ahead Mason Jar Ramen

Miso Sesame Faux Ramen

44

Spicy Thai Coconut Hangover Noodles

48 MASON JAR RAMEN PG. 36

Beef and Broccoli Stir-Fry

ter-work f a s u io ic l e d y sl u es for serio ip c re p e st y b p Easy ste your life. in d e e n u o y s ck ing ha meals, plus cook

52

80

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Orange Chicken Stir-Fry Noodles

Netflix-and-Chill Popcorn Chicken

#Adulting Slow-Cooker Kung Pao Chicken

CAULI CARBONARA PG. 16

Cheese-ception Fried Mac and Cheese Balls

60

64

88

68

92

72

96

76

100

Hangry Meatball-Stuffed Cheese Bread

#VeganEats Cauli Chorizo Tacos

The Un-beet-lievable Burger

Not 1, not 2, but 3 Amazingly Delicious Bread Bowls!

#EatTheRainbow Ramen Peanut Salad

(Crescent) Rollin' with the Homies Cheesesteaks

No-Fry Crunchy Cheese Dippers

BAGEL BOWL PG. 92

Franks and Beans

Savory Alfredo Monkey Bread

WHAT TO LOOK FOR ON OUR PAGES FUN FACT Origin stories and other juicy info about your favorite dishes and ingredients.

MAKE IT VEGGIE Modify a recipe for the vegetarians in your life.

MAKE IT VEGAN Suggestions for vegan-friendly swaps!

EXCLUSIVE CONTENT

Brand-new expert tutorials and So Yummy recipes you won't find anywhere else!

KITCHEN ESSENTIALS Box Grater

Turner Spatula

Ice Cream Scoop

Pastry Brush

Spatula

Spider Strainer Pizza Cutter

Whisk

6

Piping Bag & Tip

Offset Spatula

Rolling Pin

Honey Dipper Strainer Spoon

Vegetable Peeler

Serrated Knife

Wooden Spoon

Tongs

Chef's Knife

7

FUN FACT Pollock is an amazing weekday meal because it’s high in brain-boosting omega-3s and low in mercury.

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S E RVE S 4

CRISPY CITRUS-CRUSTED POLLOCK Believe it: Crunchy breadcrumbs and tangy citrus salt give this fish dish the texture and flavor of fried without the grease and mess.

INGREDIENTS: 4 frozen pollock fillets, thawed 1 cup breadcrumbs 2 tbsp minced parsley 2 tbsp orange salt (turn the page for the recipe) 4 tbsp olive oil Leafy greens, for serving



Keep in mind that fish fillets are delicate and even though you're breading them, you're cooking at a high temperature, so watch them closely and take them out when they get to an internal temperature of 145 ° .



- Sade

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STEP 1

STEP 2

STEP 3

STEP 4

DIRECTIONS: 1. Preheat the oven to 425°. Place the pollock in a greased ovenproof dish. In a small mixing bowl, combine the breadcrumbs, parsley, and orange salt. 2. Pat the breadcrumb mix onto the fillets until they're well coated. 3. Drizzle each fillet with about a tablespoon of olive oil. 4. Place dish on middle rack and bake for 10-12 minutes until the breadcrumbs start to brown and the fillets reach an internal temp of 145°. Serve over leafy greens.

ith a scoop of w s d n a h r u o y After prep, wash fish odors. g n ri e g in l ix n to orange salt

10

EXCLUSIVE CONTENT

HOW TO MAKE ORANGE SALT This simple blend livens up just about any meat, veggie, or grain. WHAT YOU NEED: 1 large orange ½ cup kosher salt DIRECTIONS: 1. Using your vegetable peeler, remove just the outer zest of the orange. Save the rest for snacking or juicing. 2. Transfer the zest to your food processor and cover it with the salt. 3. Process until the zest is totally broken down and mixed into the salt so everything is roughly the same size.

s u r t i C y c i p SSpicy Citrus a d a s l u e r t i h c i C y M pic Michelada S Michelada

Spike a Mexican lager with fresh juices and fiery hot sauce, and don't forget the orange salt rim. Scan here to see the recipe! 11

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S E RVE S 4

FRANKS ONE-POT AND CHICKEN BEANS PARM PASTA Way healthier than the gooey, breaded OG and there’s barely any mess to clean up.

INGREDIENTS: 3 tbsp olive oil

1/2 red onion, sliced thin

2 medium boneless, skinless chicken breasts, cut into 1-inch cubes

2 cloves garlic, sliced thin ¾ cup Parmesan cheese, plus more for serving

Salt and pepper

12 oz package veggie rotini pasta

1 cup cherry tomatoes, halved 5 basil leaves



Cooking the pasta in the pot with everything else releases starch that gives you a thick, glossy sauce.





- Lisa

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STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

DIRECTIONS: 1. Heat a tablespoon of the olive oil in a large pot over medium-high heat. 2. Season the chicken with salt and pepper, then add it to the pot and cook for 5 minutes, until it's nicely golden brown on one side. 3. Add the dry pasta, tomatoes, basil, onion, garlic, and the remaining 2 tablespoons of olive oil to your pot with the seared chicken. Pour in 2½ cups of water and stir to cover the pasta most of the way. 4. Cover the pot and cook on high for about 12 minutes, until the pasta is al dente and the veggies are softened. 5. Stir in 3/4 cup of Parmesan, lower the heat and cover the pot again to let the cheese melt, about 4 minutes. 6. Finally, divide your pasta into bowls and serve with some extra grated Parmesan. 14

FINISH OFF WITH

TIRAMISU BROWNIES

Did you know chicken parm was actually invented in the US? That's why we think this delicious mashup of Italian (tiramisu) and American (brownies) desserts is a fitting follow-up. Scan here for the recipe. 15

MAKE IT VEGAN Skip the egg, sub in tempeh bacon, and replace the cheese with a little nutritional yeast.

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S E RVE S 4

CREAMY CAULI CARBONARA

Chances are you've already got all the ingredients you need for this super-fresh take on the classic. Because everything in our lives needs a little cauliflower now.

INGREDIENTS: 12 oz package spaghetti

Salt and black pepper

1 head cauliflower, cut into florets

5 strips turkey bacon, cooked and crumbled

1½ cups vegetable stock

1 cup frozen peas, thawed

½ cup grated Parmesan cheese

4 whole egg yolks, optional



Steam the cauliflower until you can cut into it with a spoon—that's how soft it should be, beyond the point most people would cook it if they were eating it as a side dish.



- Lisa

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STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

DIRECTIONS: 1. Bring a large pot of salted water to a boil. Add the spaghetti and stir to separate. 2. Place cauliflower in a metal strainer, set strainer in same pot as spaghetti. Cover and cook spaghetti with cauliflower according to spaghetti's package instructions. When done, set aside cauliflower and drain the pasta. 3. Put cooked cauliflower in the blender along with the stock, Parmesan, salt, and pepper. Blend on high until smooth. 4. Pour the sauce onto the hot pasta. Add the bacon, peas, some extra pepper, and toss gently until combined. 5. Divide the pasta into bowls. Optionally, you can top each bowl with a raw yolk. 6. Break the yolk with your fork, stir it into the hot pasta to create a thick, creamy texture, and serve. 18

FUN FACT Foodies love to argue about carbonara—where it came from (an invention of Italian revolutionaries or of American GIs craving bacon and eggs?) and what goes in it (Pecorino vs. Parm, guanciale vs. pancetta, cream vs. no cream). We say calm down, people: It's Roman, it's the ultimate comfort food, and it can actually be really versatile if you let it.

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SPAGHETTI AND CRISPY MEATBALLS

Try this grease-free method for perfect meatballs—it'll make your life so much better.

INGREDIENTS: ⅓ cup fresh parsley, finely chopped, plus more for serving

¼ cup water or milk

2 cloves garlic, finely minced

Salt and pepper

⅓ cup grated Parmesan cheese, plus more for serving

1 lb lean ground beef

½ tsp chili flakes, optional

12 oz package veggie spaghetti

¼ cup Italian-style breadcrumbs

3 cups pasta sauce



Use pantry items to kick up your jarred sauce: Throw in some chili flakes and you've got arrabbiata. If you like a sweeter sauce, add a little sugar. For more acid, some balsamic vinegar.



- Sade

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STEP 1

STEP 2

STEP 3

STEP 4

DIRECTIONS: 1. Preheat the oven to 4000, and line a baking sheet with foil. Combine the parsley, garlic, Parmesan, breadcrumbs, water (or milk), and chili flakes in a bowl. Stir to moisten. Season with salt and pepper. Add in the ground beef and combine. Season with more salt and pepper. Form meatballs the size of a golf ball. Place them in a clean paper egg carton. 2. Set the carton on the baking sheet and bake for 20 minutes or until golden brown and cooked through. If you'd rather bake directly on the sheet, set them 2 inches apart. 3. Meanwhile, cook the spaghetti according to the package instructions. Heat up your sauce in a small pot and toss the cooked pasta in a large bowl with sauce, then serve into smaller bowls. 4. Top with a few meatballs and garnish with Parmesan and parsley.

22

EXCLUSIVE CONTENT

HOW TO

BAKE CRISPY MEATBALLS

Prove your love for the earth and your belly with this genius recycling trick. The carton soaks up the fat, leaving a golden-brown finish.

WHAT YOU NEED: Uncooked meatballs Clean paper egg carton Foil-covered pan

DIRECTIONS: 1. Pop a meatball in each section of the carton. 2. Set the whole thing on the pan, and bake according to your recipe.

MAKE IT VEGGIE The egg-carton technique isn't just for meat-eaters! Try the trick with veggie meatballs—scan here to watch the video. 23 23

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3-STEP YUMMY YOGURT CURRY CHICKEN

Curry in a hurry! (We had to.) But really this nutritionpacked dish is so delicious and could not be easier to pull off.

INGREDIENTS: 2 medium boneless, skinless chicken breasts, cut into 1-inch cubes ½ cup green beans, trimmed 2 carrots, peeled and cut into coins

1 tbsp ginger powder 1 tbsp lemon juice 1 tsp salt 1 tsp black pepper 2 to 3 cups cooked white rice

¼ cup plain yogurt

Naan, for serving

2 tbsp curry powder



Yogurt is acidic, so as a marinade it helps break down proteins and tenderize the chicken—it works with any protein really. And yogurt has lactose, so it caramelizes nicely in the oven.

- Lisa

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STEP 1

STEP 2

STEP 3

DIRECTIONS: 1. Into a gallon-sized plastic storage bag, add the chicken, green beans, carrots, yogurt, curry, ginger, lemon juice, salt, and pepper. Zip it closed, then shake and press the bag gently to circulate everything. Marinate the chicken for at least 5 minutes and up to 2 days in the refrigerator. 2. When you’re ready to cook, preheat your oven to 4000. Pour the contents of the bag into a baking dish and bake for 30 minutes. 3. When the curry is ready, divide your white rice among two bowls and top each bowl with curry. Serve with warm naan on the side.

MAKE IT VEGGIE

26

If you're vegetarian, swap out the chicken for extra-firm tofu slices—you can pan-fry them first or just pop them straight into the bag to soak up the marinade. Alternatively, you can sneak in more veggies by adding some cauliflower to the carrots and green beans.

FUN FACT Believe it or not, curry powder isn't actually Indian. Wait, what? It's really a Westernized blend of some of the spices Indians commonly use—but they don't use them all together like we do. That doesn't mean we love it any less. Another shocker—curry's not an authentic Indian dish, either! Back in the day British

colonialists fell hard for spicy Indian cooking and co-opted the term "curry" to apply to pretty much all of it and took it back home with them. Love never fails, and curry remains one of the most popular dishes in England today, though no one in India actually calls it that.

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3-STEP MOZZARELL A PESTO CHICKEN You'll be thanking yourself mid-week for prepping this Italian beauty —basically a baked caprese salad—ahead of time.

INGREDIENTS: 1 lb boneless, skinless chicken tenders 1 cup cherry tomatoes, halved 1 cup fresh mozzarella balls ¼ cup pesto, plus more for serving 1 tbsp lemon juice 1 tsp salt 1 tsp black pepper 1 tbsp basil, chopped, plus more for serving



If you're marinating something in a bag, set it into a bowl before you put it in the fridge just in case it leaks.

- Lisa

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STEP 1

STEP 2

STEP 3

DIRECTIONS: 1. Into a gallon-sized plastic storage bag, add the chicken, tomatoes, mozzarella, pesto, lemon juice, salt and pepper, and basil. Zip it closed, then shake and press the bag gently to circulate everything. Let the chicken marinate for at least 5 minutes and up to 2 days in the refrigerator. 2. When you’re ready to cook, preheat your oven to 4000. Pour the contents of the bag into a baking dish and bake for 30 minutes. 3. Divide the dish among two plates and garnish with more basil and pesto before serving.

FUN FACT

30

In the summertime, your tomatoes and basil are at the top of their game, so buy extra and use them for a caprese salad later in the week. Plate them with your leftover fresh mozzarella, add olive oil, salt and pepper, and bring everything to room temp. Serve it outside with a glass of prosecco and imagine you're on the Amalfi Coast, where this dish originated.

EXCLUSIVE CONTENT

1 0 1 s e d a n i r a M Scan here to watch us share more quick marinade tips and hacks!

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FRANKS 3-STEP AND BBQ CHICKEN BEANS TACOS

You didn’t realize you could combine the two most iconic summer foods into a single game-changing (one-pan) dish? You’re welcome.

INGREDIENTS: 1 lb boneless, skinless chicken tenders

1 tbsp lime juice

1 cup sliced bell peppers, various colors

1 tsp salt

1 tbsp garlic powder 1 tsp black pepper

½ red onion, sliced

Tortillas, for serving

1/4 cup olive oil ¼ cup BBQ sauce, plus more for serving

Lime wedges, for serving

2 tbsp honey



If you don't have room for your tortillas in the pan, wrap them in a clean kitchen towel and stick them in the oven 5 or 6 minutes before serving.

- Lisa

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STEP 1

STEP 2

STEP 3

DIRECTIONS: 1. Into a gallon-sized plastic storage bag, add the chicken, peppers, onion, olive oil, BBQ sauce, honey, lime juice, garlic powder, salt, and pepper. Zip it closed, then shake and press the bag gently to circulate everything. Let the chicken marinate for at least 5 minutes and up to 2 days in the refrigerator. 2. Preheat the oven to 4000. Nest the tortillas in foil and set them in a baking pan (they’ll warm while the chicken is cooking). Pour the contents of the bag into the same pan, and bake for 30 minutes. 3. Divide the chicken and vegetables among the tortillas, top with BBQ sauce and a squeeze of lime.

MAKE IT VEGGIE

34

You can swap out the chicken for tempeh, extra-firm tofu, or thinly sliced portobello mushrooms. Or get creative and add in your favorite veggies, like carrots, cherry tomatoes, summer squash, and/or zucchini.

FINISH OFF WITH

CHURRO ICE CREAM TACOS

Literally the tacos to end all tacos. Scan here to watch us make these.

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MAKE IT VEGAN Swap in cubed tofu for chicken, and use veggie bouillon.

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MAKE-AHEAD MASON JAR RAMEN

Live that IRL (instant ramen life) with some healthy upgrades (shredded chicken, fresh veggies) you can prep in advance.

INGREDIENTS: 1/2 cup shredded cooked chicken breast 3/4 cup dry ramen noodles

1 chicken bouillon cube 1 tbsp chili sauce

1/4 cup sliced mushrooms

2 sheets dried seaweed, cut into strips

2 tbsp sliced scallions

Sesame seeds, for garnish

FUN FACT

Ramen was actually born in China and brought to Japan in the late 19th century. The inexpensive soup was super popular in post-war Japan, then in the 1980s, the instant-ramen craze hit—and it’s still going strong. Over the past decade, chefs have turned the dish into a global phenomenon that goes far beyond noodles and broth with inventive flavors and hacks. There’s no wrong way to do it. Have fun and experiment!

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STEP 1

STEP 2

STEP 4

STEP 5

DIRECTIONS: 1. Start by putting the chicken and dry noodles in a clean mason jar. 2. Next, add the mushrooms and scallions. 3. Place the bouillon cube in the jar and pour in the chili sauce. 4. Top with the seaweed and sesame seeds. Replace the top and you're (nearly) all set. 5. When you're ready to eat, fill the jar almost all the way with hot water and let the ingredients steep for 8 to 9 minutes, then dig in.

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STEP 3

HOW TO

SHRED CHICKEN FAST

Stashing cooked chicken breasts in the fridge is key to eating healthy during the week. Scan here to watch the hack.

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MISO SESAME FAUX RAMEN

#CookingHacks: Baking soda gives spaghetti or whatever noodles you have on hand that springy ramen texture.

INGREDIENTS: 12 oz package stir-fry noodles or spaghetti

½ cup thinly sliced shiitake mushrooms

1 tbsp baking soda

2 or 3 sheets dried seaweed

1 tbsp red miso paste

2 scallions, green parts only, sliced

1 vegetable bouillon cube ½ pack extra-firm tofu, sliced and pan-fried

Sesame seeds, for serving



This dish is really flexible according to your taste. If you think the sauce is too salty, add a tablespoon of water or a touch of honey. If you love extra spice, add sriracha.

- Lisa

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STEP 1

STEP 2

STEP 3

STEP 4

3 ingredient sauce! water = ot h + n lo il ou b + red miso paste savory miso broth DIRECTIONS: 1. Bring a large pot of water to a boil, and add the noodles and baking soda. Cook the noodles for about 11 minutes and drain. 2. In a medium bowl, combine the miso paste, chicken bouillon, and 4 cups hot water. 3. Pour the broth over the noodles in your serving bowl. 4. Top with tofu, mushrooms, seaweed, and sesame seeds. Serve while hot.

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CUSTOMIZE YOUR BOWL With any ramen, this is where the real fun starts. Bring it to life with toppings— items you've probably already got in your fridge and pantry. Add protein, texture, flavor, heat, whatever feels right.

Scallions

Soft-Boiled Egg

Bean Sprouts

Bamboo Shoots

Cabbage

Chili Flakes

Wonton

Dried Seaweed

Spinach

Brussels Sprouts

Tofu

Mushrooms

If you have friends over, serve the toppings in little bowls or ramekins and let everyone DIY.

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FRANKS SPICY THAI AND COCONUT BEANS HANGOVER NOODLES Whether you're recovering from a cold or a late night (we're not judging), hydrate and recharge with warm spices, soothing coconut, fresh herbs, and citrus.

INGREDIENTS: 12 oz package stir-fry noodles 1 cup shredded carrots

8 oz can full-fat coconut milk 2 tbsp Thai chili paste

1 red bell pepper, sliced

Salt

1 cup sliced bok choy

Lime wedges, for serving

½ red onion, sliced

Sesame seeds, for serving

½ cup cilantro leaves



If you don't like hot spice, you don't have to use a spicy chili paste. You can find a variety of options in the condiment section of the grocery store.

- Lisa

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STEP 1

STEP 2

STEP 4

STEP 5

DIRECTIONS: 1. In a deep pot, place the dry noodles, carrots, bell pepper, bok choy, onion, and cilantro. 2. Pour in the coconut milk. 3. Add 1 cup water, the chili paste, and salt to taste.  4. Cover with a lid and cook on medium-high for 15 minutes, until the noodles are creamy. 5. Divide among bowls and garnish with lime and sesame seeds.

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STEP 3

EXCLUSIVE CONTENT

START OFF WITH

EASY FRIED THAI DONUTS How to DIY (and dunk) street-food style. WHAT YOU NEED:

DIRECTIONS:

1 can store-bought biscuit dough Vegetable oil Sweetened condensed milk Chopped peanuts Lime zest

1. Roll out dough and cut into strips. 2. Heat oil to 350°. Fry dough until golden brown. 3. Drizzle with condensed milk and sprinkle with peanuts and lime zest. Serve warm with more condensed milk and peanuts for dipping. 47

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BEEF AND BROCCOLI STIR-FRY Bye-bye boring stir-fry: This savory-sweet sauce has insane flavor.

INGREDIENTS: 12 oz package stir-fry noodles 2 cups broccoli florets

½ cup beef stock 4 cloves garlic, minced 1 tbsp minced ginger

2 lbs flank steak, cut into thin strips

½ tsp red pepper flakes

2 tbsp cornstarch

⅓ cup brown sugar

Vegetable oil, for pan

½ cup soy sauce



The secret to super-tender meat is in the soak. Submerge your sliced beef or chicken for a few minutes in one part cornstarch to two parts water to soften even the most inexpensive cuts.





- Rosecleer

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STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

DIRECTIONS: 1. In a large pot, cook noodles and broccoli until noodles are al dente and broccoli is cooked through but still has a bite. Drain and set aside. 2. In a medium bowl, toss the steak in the cornstarch. 3. Coat the bottom of the pot with vegetable oil and cook the steak over medium-high heat until seared on all sides. 4. Add stock, garlic, ginger, red pepper, brown sugar, and soy sauce. Simmer until the sauce has thickened slightly and the meat is cooked through. 5. Add the noodles and broccoli back to the pot and toss to coat. 6. Divide among bowls or takeout cartons and serve warm.

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HOW TO

SAY GOOD-BYE TO FREEZER BURN Vacuum-seal your bag without any special tools.

WHAT YOU NEED: Steak (or whatever you're freezing) Plastic zipper freezer bag Bowl of water DIRECTIONS: 1. Place the meat in the bag, leaving one corner unzipped. 2. Dip the bag in the water to submerge the meat, and finish zipping the bag. 3. Remove the bag and you'll have an airtight seal that'll ward off freezer burn!

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PRO TIP Cut down any recipe's prep time with this simple, gamechanging hack for breading chicken.

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FRANKS ORANGE AND CHICKEN BEANS STIR-FRY NOODLES Send noods. This fresh take on takeout can be whipped up faster than you can say "Postmates."

INGREDIENTS: 3 egg whites, lightly beaten

1 cup orange marmalade

2 lbs boneless, skinless chicken breast, cut into 1-inch cubes

1 cup BBQ sauce 2 tbsp soy sauce Juice of 1 tangerine or half an orange

1 cup panko breadcrumbs Vegetable oil, for frying 12 oz package stir-fry noodles, cooked and drained

2 scallions, chopped



If you're reheating, add a tablespoon or two of water. The noodles will steam a little bit and the sauce won't get stuck to the bottom of the pan.





- Lisa

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STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

STEP 6

DIRECTIONS: 1. Pour the egg whites onto a nonstick baking pan. Place the chicken onto the pan, and cover evenly with panko. 2. Place a second baking pan on top and press down. 3. This will coat the chicken. 4. In a heavy-bottom pan, heat 4 inches of oil to 350°. Deep-fry the chicken until golden and cooked through, 3 to 4 minutes. Let the chicken drain on a paper towel. 5. In a greased medium pot over medium-high heat, combine the marmalade, BBQ sauce, and soy sauce. Whisk and simmer to thicken and caramelize slightly. 6. Into the sauce, add the fried chicken, noodles, tangerine juice, and scallions. Toss to combine well, and serve. 54

WHAT YOU NEED:

HOT TO

SEPARATE AN EGG This is so easy.

Whole eggs Baking sheet Empty plastic water bottle DIRECTIONS: 1. Break an egg onto the baking sheet. 2. Gently squeeze the empty bottle, set the opening onto the yolk, and release. The yolk will draw into the bottle, leaving the white on the sheet. 55 55

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S E RV E S 6

#Adulting SLOW-COOKER KUNG PAO CHICKEN

You're prepping food while drinking your morning coffee … delicious food that'll cook while you're at work, keep you from grabbing takeout, and feed your friends too—you're a grown-up.

INGREDIENTS: 1 red onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 orange bell pepper, chopped 12 oz package stir-fry noodles 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes 1 tbsp minced ginger

2 red serrano chili peppers, sliced ¼ cup brown sugar ⅓ cup soy sauce ½ cup chicken broth 2 tbsp cornstarch slurry 1 cup roasted peanuts Scallions, for garnish

3 cloves garlic, minced

FUN FACT

The OG version of Kung Pao (aka Gong Bao) is a spicy stir-fry of chicken, chili peppers, and peanuts. Legend has it the dish was a favorite of the late1800s Qing dynasty governor for whom it's named. As with most cuisine that originated overseas, it's been adapted here for American tastes (usually incorporating bell peppers and a sweeter sauce) and it has achieved rock star status among takeout regulars and home cooks alike. Though if you go to Chinatown you just might scope out a fiery plate akin to the original. 57

STEP 1

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STEP 5

DIRECTIONS: 1. Add the onion and bell peppers to your slow cooker. 2. Layer on the dry noodles and the chicken. If you like your noodles more firm than creamy, you can wait and add them in the last 30 minutes of cooking along with a half cup of water. 3. Add ginger, garlic, chili peppers, brown sugar, soy sauce, chicken broth, cornstarch slurry, and peanuts. Peanuts can also be added at the end if you prefer them super crunchy. 4. Cover and cook on low for 6 to 8 hours (or on high for 2 hours), until chicken is cooked through and noodles are creamy. 5. Divide among bowls or takeout cartons. Garnish with scallions and serve.

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1 0 1 s ck i t s p o Ch

The number-one rule: Relaaaaax. If you grip too tightly your hand will start hurting and your food could go flying. So just keep it chill—it takes practice!

HOW TO

THICKEN WITH CORNSTARCH

1. Start with your fingers together and your thumb up like you're about to shake hands.

2. Place the chopstick across your hand and hold it under your thumb at the top third. This one stays still.

3. Hold the second stick between your thumb and forefinger.

4. Bend your ring finger to secure the bottom stick.

5. Move the top stick up and down.

6. Now it's time to pick up your food!

Turn your thin sauce into a luscious one without changing the flavor. WHAT YOU NEED: Small bowl 1 tbsp cornstarch 1 tbsp hot water Whisk or fork DIRECTIONS: 1. Combine cornstarch and hot water until dissolved into a slurry. 2. Add to your sauce and heat through and you will slowly see it start to thicken. 3. Repeat with more slurry if needed.

put the Don't skip the water! If you pot, your cornstarch directly into the d of glossy. liquid can get clumpy instea

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#VeganEats CAULI CHORIZO TACOS You're set for #MeatlessMonday or #TacoTuesday. Mix the drinks, we're coming over.

INGREDIENTS: 2 cups walnuts

Salt

4 cups cauliflower florets

Tortillas, shredded red cabbage, guacamole, dairy-free sour cream, lime wedges, for serving

1 tsp chili powder 1 tsp cumin 3 chipotle peppers in adobo



Stir the taco mixture halfway through baking and rotate the pan in case there's a hot spot in your oven. You want it to brown but not lose its texture.



- Sade

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STEP 1

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DIRECTIONS: 1. Preheat the oven to 3750. In a food processor, combine the walnuts and cauliflower and blend until roughly chopped. 2. Add chili powder, cumin, chipotle peppers, and salt, and blend again until the mixture resembles taco meat. 3. Place the mixture on a baking sheet. 4. Bake for 25 minutes, until mixture is browned. 5. Place a scoop of the taco mixture onto each tortilla. Top each with shredded red cabbage, guacamole, dairy-free sour cream, and the juice of one lime wedge.

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STEP 3

EXCLUSIVE CONTENT

HOW TO

MAKE YOUR OWN CRUNCHY TACO SHELLS

Get crispy shells in seconds with this genius hack.

WHAT YOU NEED: Toaster Wooden tongs Small flour tortillas

DIRECTIONS: 1. Fold your tortilla in half and pop it in the toaster to brown. 2. Carefully remove and fill.

The Fresh a t i r a g r a M Lime You'll swear by this classic recipe.

INGREDIENTS

DIRECTIONS

¾ oz fresh lime juice 1 oz triple sec 2 oz tequila blanco Lime wedge, for garnish

1. Pour everything in a salt-rimmed glass with ice and stir. Garnish with lime. 63

MAKE IT VEGGIE Sub in our recipe for vegetarian meatballs (see page 23).

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HANGRY MEATBALL-STUFFED CHEESE BREAD Our two favorite words in the English language: cheese and bread. Toss in some meatballs and you have a crowd-pleaser.

INGREDIENTS: 1 package Hawaiian rolls

½ cup shredded Parmesan

2 tbsp butter, melted

1 tbsp dried oregano

2 cloves garlic, minced

1 tsp salt

1 tbsp chopped parsley

1 tsp pepper

1 cup shredded mozzarella

Olive oil

1 lb ground beef

1 jar marinara sauce



To make sure none of the bread you hollowed out goes to waste, add it to the meat mixture to help ensure delicious and juicy meatballs!

- Miranda

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DIRECTIONS: 1. Preheat the oven to 350°. Place the rolls (not separated) in a baking pan. Cut a hole in the top of each big enough for a meatball. Chop the bread you removed and set it aside. 2. In a small bowl, combine the butter, garlic, and parsley. Brush the mixture inside and over each roll. 3. Sprinkle 1/4 cup of mozzarella over the rolls. Bake until golden brown, about 10 minutes. 4. In a large bowl, combine reserved chopped bread, ground beef, Parmesan, oregano, salt, and pepper. 5. Roll 12 meatballs. Heat olive oil in a sauté pan over medium heat. Brown the meatballs on all sides, about 10 minutes. 6. Place a meatball and a spoonful of sauce into each roll.

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7. Top with mozzarella. Bake until cheese melts. Serve warm.

START OFF WITH

GIANT HAWAIIAN-ROLL PART Y PL ATTER Scan here to watch us build this epic appetizer, step by step. It's got something for everyone.

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THE UN-BEET-LIEVABLE BURGER This unexpected ingredient takes your vegan patties from boring to beyond—you might even reel in a carnivore with this one.

INGREDIENTS: 15½ oz can garbanzo beans 1 cup oats 1 tsp cumin Salt 2 roasted beets Slider buns and fixings, for serving



Be mindful of where you're prepping the beets—your surface, your cutting board, even your clothes— because they will stain.



- Sade

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DIRECTIONS: 1. Preheat the oven to 3500. In your food processor, combine the beans, oats, cumin, and salt. 2. Blend until you get a fine consistency. 3. Add in the roasted beets and blend again until very fine. 4. Using an ice cream scoop, form balls of the mixture and put them on a baking sheet. 5. Press with a measuring cup to flatten into a patty shape, and bake for 12 minutes. 6. Place the finished patties onto buns with your favorite burger fixings.

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VEGAN

EXCLUSIVE CONTENT

FINISH OFF WITH

Easy Vegan Brownies Fudgy, decadent, and dairy-free—the trifecta. Scan here to watch us make these!

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#EatTheRainbow RAMEN PEANUT SAL AD Your leftover peanut butter jar got a job— just dump in the dressing ingredients, shake, and pour over colorful veggies.

INGREDIENTS: 1/8 cup smooth peanut butter 3 tbsp brown sugar

2 cups shredded purple cabbage 1 cup shredded carrots

1 tsp cayenne pepper

½ cup sliced scallions

1/3 cup soy sauce

Crunchy noodles (turn the page for our hack)

½ cup rice wine vinegar 3 cups shredded green cabbage



If you need more protein, use some of the dressing to marinate a chicken breast, throw it on the grill, and then top the salad with it.



- Sade

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STEP 1

STEP 2

STEP 3

STEP 4

DIRECTIONS: 1. Into your nearly empty peanut butter jar, pour the brown sugar, cayenne, soy sauce, and vinegar. 2. Replace the top, and shake the jar until the dressing is smooth. Set aside. 3. In a large bowl, layer the green cabbage, purple cabbage, carrots, and scallions, and toss them together. 4. Top your salad with the crunchy fried noodles and peanut dressing, and serve.

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a n a n a B e t a Chocol Cake Pops

The oil's already hot, so (gently) throw in these dipped and battered delicacies for dessert. Because fruit! Scan here for the recipe.

HOW TO

MAKE RESTAURANTST YLE CRUNCHY NOODLES

A quick fry and you’re golden.

WHAT YOU NEED: 12 oz package stir-fry noodles, cooked and drained Flour, for dredging Vegetable oil, for frying DIRECTIONS : 1. Evenly dredge the cooked noodles in flour. Make sure to shake off excess flour— this will keep your oil clean. 2. Heat the oil in a large pot to 350°, and fry the noodles until golden brown. Fry them in batches so they take up less than half the space in the pot (if they're too crowded, they'll steam). 3. Drain them on a paper towel and let cool.

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reasiness but g ss le = d ie fr ot n d ke Ba s still plenty of gooeynes

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NO-FRY CRUNCHY CHEESE DIPPERS Cultures collide to give this bar snack a healthy upgrade and we’re here for it.

INGREDIENTS: Cheese sticks Egg roll wrappers 1 egg, lightly beaten Marinara sauce, for serving



A vital thing to remember when working with egg roll wrappers: Keep a damp paper towel over the wrappers you haven't used yet so they stay pliable. Otherwise they can dry out fast. Also have a small bowl of water ready for wetting your fingertips as you work— to help the wrappers adhere as you fold.



- Sade

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STEP 1

STEP 4

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DIRECTIONS: 1. Heat broiler on high. Unwrap each cheese stick from plastic and place onto an egg-roll wrapper. 2. Tightly roll up each stick, folding at the sides to secure. 3. Place sticks onto a parchment-lined baking sheet and brush with egg wash. 4. Place in the oven and broil for 8 to 10 minutes, until golden brown and crispy. Serve with marinara sauce for dipping.

an egg t a e b y tl h ig l , st olden cru To get a shiny, g re baking. o f e b h g u o d e th brush it over

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and

MORE FUN WITH EGG ROLL WRAPPERS!

TEENY TINY BURRITOS

These make adorable snacks or apps. Scan here for the recipe video.

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NETFLIX-ANDCHILL POPCORN CHICKEN Up your movie-night snacks game by literally putting the popcorn in popcorn chicken.

INGREDIENTS: 1 lb boneless, skinless chicken breast, cut into 1½-inch pieces

7 cups popped popcorn (from about 1/4 cup kernels) ½ tsp garlic powder

1 cup vegetable oil

½ tsp black pepper

Ketchup or BBQ sauce, for dipping

1 cup flour 2 eggs, beaten



To make sure your popcorn coating gets golden brown and doesn't burn, keep an eye on it and flip the chicken regularly. If it's browning too fast, you can remove it from the oil and pop it in the oven at 350° to finish cooking through.



- Rosecleer

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DIRECTIONS: 1. Pour the popcorn into a food processor with the garlic powder and pepper. 2. Pulse until the mixture resembles breadcrumbs, then transfer to a plate. 3. Put the flour on a separate plate, and the eggs in a small bowl. Now dredge each piece of chicken in this order: flour, egg, popcorn crumbs. 4. Heat the oil to 3500 in a nonstick pan or a cast-iron skillet. Add 10 to 12 pieces of chicken without overcrowding. Turn occasionally until they're golden brown. 5. Remove chicken and place on a paper towel-lined plate to absorb the oil. Serve with ketchup or BBQ sauce for dipping. 82

STEP 3

EXCLUSIVE CONTENT

HOW TO

SPICE UP YOUR KETCHUP

We love it straight out of the bottle, but customize it with a couple pantry staples for something way more interesting.

SRIRACHA KETCHUP 1/4 cup ketchup 1 tbsp sriracha 1 tbsp honey CURRY KETCHUP 1/4 cup ketchup 1 tsp curry powder TRUFFLE KETCHUP 1/4 cup ketchup 2 tsp truffle oil

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CHEESE-CEPTION FRIED MAC AND CHEESE BALLS It's time for dinner, bring us all the cheese. We'll stuff it with more cheese and fry it.

INGREDIENTS: 2 cups plain flour

2 cups grated cheddar cheese

5 eggs, lightly beaten

2½ cups whole milk

3½ cups breadcrumbs

2 cups macaroni noodles

Vegetable oil, for frying

2 tsp salt

Chopped parsley, for serving

12 1-inch cubes cheddar



Because these are cooked from frozen, it's important that your oil isn't too hot or you'll end up with burned crusts and frozen centers. When the oil starts to ripple, test with a breadcrumb or a sprinkle of flour. If it dances and sizzles, you're ready. If it's smoking, it's too hot. Also make sure there's plenty of room in the pot. You want the balls to swim, not crowd, or the temp will lower and they'll get soggy.



- Rosecleer 85

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DIRECTIONS: 1. In a pot over medium heat, add the cheese, milk, macaroni, and salt. Bring to a boil, stirring to prevent sticking. Reduce heat so the milk doesn’t boil over, and cook for about 15 minutes. Set aside to cool. 2. Grease a 12-cup muffin tin and use an ice-cream scoop to place macaroni into each section. Press into the bottom and up sides. 3. Add a cube of cheese into the middle of each. 4. Add more macaroni and press. Freeze for 1 hour, or up to 24 hours. 5. Prepare 3 bowls: flour, egg, breadcrumbs. Coat each ball in that order. 6. Heat oil to 325°. Fry until golden brown, about 5 minutes.

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7. Drain on a paper towel. Sprinkle with parsley and serve.

EXCLUSIVE CONTENT

HOW TO GRATE CHEESE WITHOUT MAKING A HUGE MESS You’ll use this method forever.

WHAT YOU NEED: Box grater Block of cheese

DIRECTIONS: 1. Set your grater on its side, rather than upright, so the cheese collects inside and doesn't spill out. 2. Grate the cheese. 3. When you're done, carefully lift up the grater and dump the cheese right into the pot.

Frying 101

Deep-frying on a weeknight doesn't have to be scary: Scan here to watch us share super-simple tricks. 87

nts = Store-bought ingredie nup! effortless prep and clea

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FRANKS AND BEANS This kids’ dream dinner is a legit party app for grown-ups.

INGREDIENTS: 2 packs hot dogs 4 sheets puff pastry dough 2 15½ ounce canned white beans ½ cup ketchup ¼ cup honey



I pan-sear the hot dogs (or you can throw them on the grill) to give them a char and add flavor before rolling them up.



- Rosecleer

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STEP 3

DIRECTIONS: 1. Preheat the oven to 3750. Unroll the pastry sheets and cut each into 4 rectangles. 2. Place a whole hot dog at the top of each section. 3. Roll the dough around each hot dog. Slice each in half. 4. Stand the wrapped hot dogs in a medium cast iron pan in concentric circles, leaving the center open for the dip, and bake for 15 to 20 minutes, until the pastry is golden brown. Meanwhile, in a pot over medium-high heat, combine the beans, ketchup, and honey and cook until boiling. 5. Once the pastries are done, pour the bean mixture into the center for dipping, and serve.

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FINISH OFF WITH

PEANUT BUTTER PRETZEL TARTS

Scan here to find out how easy these creamy, crunchy, salty, sweet, no-bake, make-ahead desserts are to pull off for a crowd.

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NOT 1, NOT 2, BUT 3 AMAZINGLY DELICIOUS BREAD BOWLS! These fun, versatile creations are a super-impressive way to serve soups, dips, and more when you're entertaining. Plus, when the bowl is your main dish, there's not much leftover to clean up!

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BOUGIE BAGEL BOWLS

ITALIAN BREADSTICK BOWLS

TWISTED PRETZEL BOWLS

Upgrade a basic bread bowl with the seasoning of the moment—it's everything.

Because everything tastes better when surrounded by buttery, garlicky bread.

Knot knot, who's there? A salty, doughy home for all kinds of dips and soups.

INGREDIENTS :

INGREDIENTS :

INGREDIENTS :

Cooking spray

Cooking spray

Cooking spray

Dough of choice (bread dough, pizza dough, crescent rolls)

Dough of choice (bread dough, pizza dough, crescent rolls)

Dough of choice (bread dough, pizza dough, crescent rolls)

1 tsp each dried garlic, poppy seeds, dried onion, coarse salt, black pepper, sesame seeds

2 tbsp unsalted butter, melted

1 tbsp baking soda

1 egg, lightly beaten

1 tbsp minced parsley

Coarse salt

1 tbsp garlic salt

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STEP 3

DIRECTIONS: 1. Preheat the oven to 375°. Turn a muffin tin upside down and cover with cooking spray. Flatten dough to ½-inch thickness, and slice it into strips. 2. Take a strip and wrap it around a muffin cup, starting at the base. 3. If you don’t have enough dough, just add another strip. Pinch to attach them. FOR THE BOUGIE BAGEL BOWL : Combine the seasonings in a small bowl. Brush on the egg wash and sprinkle generously with the seasoning blend. FOR THE ITALIAN BREADSTICK BOWL : In a small bowl, combine the butter, parsley, and salt, and brush onto the dough. FOR THE TWISTED PRETZEL BOWL : Combine the baking soda with ½ cup hot water. Make sure it's dissolved, so you don't get white clumps on the bowl. Brush the mixture onto the dough and sprinkle generously with coarse salt. 4. Bake for 25 minutes or until completely browned. 94

5. Let cool, fill, and serve!



Pro Tips!

Katie shares her tricks for perfecting your bread bowls, plus ideas for how to fill and serve them.

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BOUGIE BAGEL BOWLS "To capture that New York style—crispy on the outside, fluffy on the inside—brush on the egg wash and then let the bowls sit out an extra 30 minutes to proof and develop a crust on the outside."

We love to fill them with cream cheese, smoked salmon, red onion, tomato, and dill. 2

ITALIAN BREADSTICK BOWLS "If you really want to amp up the Italian flavor, roast some whole garlic cloves until they're a mashed potato-y texture and mix them into softened butter."

We love to fill them with tomato soup with crema and thyme. 3 TWISTED TWISTEDPRETZEL PRETZELBOWLS BOWLS "When you make pretzels, you have to boil the dough in a baking soda solution. This pretzel wash hack shortens that step. The chemical reaction turns the dough super brown and glossy and crispy, and gives it a sourdough flavor."

We love to fill them with spinach-artichoke dip with melted cheese on top. 95

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(CRESCENT) ROLLIN' WITH THE HOMIES CHEESESTEAKS This is the holy grail of sandwiches—game night will never be the same.

INGREDIENTS: ½ package provolone cheese slices, halved

28 oz cans crescent rolls 1 cup shredded mozzarella

Salt and pepper

1/4 lb roast beef deli slices

1 egg, lightly beaten

½ red bell pepper, sliced

Store-bought au jus, for serving

½ green bell pepper, sliced 1 onion, sliced and caramelized



Enjoy your own party without stressing about the food: Prep this entire dish the night before! Refrigerate it until your guests start arriving, pop it in the oven, and you’ll have a delicious hot appetizer without taking time away from your friends.



- Miranda

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STEP 6

DIRECTIONS: 1. Preheat the oven to 3750. Unroll the crescent dough and place the pieces flat and overlapping, surrounding a small bowl, to create a sun shape. 2. Sprinkle on the shredded cheese, staying close to the bowl, leaving outer dough points showing. 3. Layer on the roast beef, peppers, onions, and provolone slices, staying close to the bowl. 4. Add salt and pepper, then wrap the outer dough points over all the ingredients and tuck them under the inside to secure and create a ring. 5. Brush on the egg wash. Bake for 30 minutes until pastry is shiny and golden. 6. Place on a serving platter and slice into sections, with the bowl of au jus in the center for dipping.

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FINISH OFF WITH

ICE CREAM SLICE POPS

These showstopping treats are party-ready and way easier to put together than you think. The best part? You can customize colors and toppings for birthdays, holidays, or any special event. Scan here to watch us make them. 99

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SAVORY ALFREDO MONKEY BREAD

We tweaked the sweet breakfast pastry and turned it into a shareable dinner by swapping out cinnamon and sugar for chicken and cheese, with creamy sauce for dipping.

INGREDIENTS: Cooking spray

¼ cup parsley

2 rolls pizza dough

1 tsp black pepper

2 cups shredded cooked chicken

2 tbsp olive oil

2 cups shredded mozzarella

1 cup Alfredo sauce, plus more for dipping

1 cup shredded Parmesan 1 cup shredded white cheddar



A couple of things to note here: Wetting your hands before working with the dough will keep it from sticking. And be sure to let the bread rest only about 5 minutes after baking before you remove the bundt pan.



- Rosecleer

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STEP 5

STEP 6

STEP 7

DIRECTIONS: 1. Preheat the oven to 375°. Start with 2 rolls of pizza dough. 2. Cut the dough into small sections. 3. Roll each section into a ball and add the balls to a large bowl. 4. To the same large bowl, add the chicken, mozzarella, Parmesan, white cheddar, parsley, and pepper. 5. Top with the olive oil and 1 cup Alfredo sauce. 6. With clean hands, gently combine the mixture, keeping the dough balls intact. Spoon the mixture evenly into a bundt pan. Bake for 35 minutes. 7. Set the bread on a serving plate, and add a bowl of Alfredo sauce in the center for dipping.

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FINISH OFF WITH

MINI FRUIT TARTS Follow up your savory pastry with a sweet one that can also be eaten by hand. You can prep the shells ahead— scan here for the recipe.

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