No Bake Cookies - Recipes in a Pinch

2 cups sugar

½ cup milk

¼ cup unsweetened cocoa

½ cup butter

3 cups dry oatmeal 

1 cup peanut butter

1 teaspoon vanilla

In large pot, add sugar, milk, cocoa and butter and heat to boiling over medium heat. Let boil for 1 minute. Remove pot from heat and add oatmeal, peanut butter and vanilla. Drop by spoonfuls onto wax paper or parchment paper and chill in refrigerator until hardened. 

TOTAL TIME: 20 MINUTES

Lemon Pepper Chicken - Recipes in a Pinch

2-3 chicken breasts, boneless and skinless

¼ cup lemon juice 

Black pepper to taste

Parmesan cheese to taste (optional)

Dredge chicken breasts with lemon juice and sprinkle with pepper on all sides. Grill chicken until cooked thoroughly, about 5-7 minutes. Sprinkle with Parmesan cheese and serve.

TOTAL TIME: 20 MINUTES

Citrus Trifle - Recipes in a Pinch

2 (12 ounce) jar fruit jam or  curd

Individual yogurt of same flavor as jam or curd

2 cups whipped cream 

1 angel food cake

Mix fruit jam with yogurt and 1 cup whipped cream. Layer chunked up angel food cake, then fruit, then cream. Repeat layers until dish is filled and serve chilled.

TOTAL TIME: 15 MINUTES

Veggie Lo Mein - Recipes in a Pinch

3 Tablespoons soy sauce 

1 Tablespoon hoisin sauce 

2 teaspoons of sesame oil 

8 ounces lo mein noodles 

2 eggs 

Salt and pepper to taste

1 Tablespoon vegetable oil 

2 packages (12 ounces each) frozen stir-fry vegetables

Sesame seeds

Combine soy sauce, hoisin sauce and sesame oil in a small bowl and set aside. 

In large saucepan, cook lo mein noodles according to package directions. Drain and  return to pan. In a small bowl, beat eggs and season with salt and pepper. Heat vegetable oil in large skillet over medium high. When it shimmers, add eggs and cook, scrambling frequently, until just barely set. Return eggs to clean bowl. 

Wipe skillet and return to heat. Add frozen vegetables and cook, stirring occasionally until hot; 4-6 minutes. Combine with noodles, eggs and sauce, toss to coat. Sprinkle with sesame seeds and serve immediately. Refrigerate leftovers.

Tip: Serve with frozen spring rolls for a fun take out vibe!

Roasted Red Pepper and Tomato Soup - Recipes in a Pinch

1 (12 ounce) jar roasted red peppers, drained 

1 (14.5 ounce) can diced tomatoes (the fiery ones give a kick to the soup)

1 Tablespoon olive oil 

1 (28 ounce) can tomato puree

1 cup chicken broth

1 Tablespoon sugar (cut amount in half if desired)

½ teaspoon salt

¼ teaspoon pepper 

1 cup heavy cream

Serve with garlic bread if desired

Combined drained peppers and diced tomatoes in blender. Puree until smooth. Heat the oil in a large soup pot over medium heat. Add pepper-tomato mixture, tomato puree, chicken broth, sugar, salt and pepper. Heat (about 8 minutes) until just simmering. 

Remove from heat and whisk in heavy cream. Return to the stove and heat through. Ladle into soup bowls and enjoy (with garlic bread).

Cooking tips: make grilled cheese instead of garlic bread

TOTAL TIME: 23 MINUTES

Primavera Baked Potatoes - Recipes in a Pinch

4 medium baking potatoes, scrubbed 

1 (1 pound) package frozen broccoli, cauliflower and carrots 

1 ¼ cups prepared Alfredo sauce 

2 teaspoons dried basil 

¼ teaspoon crushed red pepper flakes 

½ teaspoon salt 

¼ teaspoon black pepper 

Prick potatoes all over with a fork. Arranged spoke-fashion on a microwave safe plate. Microwave on high until tender, about 12 to 15 minutes. 

Meanwhile, bring 1 cup of water to a boil in a medium saucepan over medium-high heat. Add vegetables. Cook, covered, until crisp-tender, about 5 minutes and drain. Add alfredo sauce, basil and red pepper flakes to vegetables in saucepan. Bring to a simmer, stirring continually. Season with salt and pepper. 

Cut potatoes in half lengthwise and fluff with a fork. Spoon equal portions of vegetable mixture over each potato and serve immediately. 

TOTAL TIME: 29 MINUTES

Pizza Monkey Bread - Recipes in a Pinch

6 ounces pepperoni

2 teaspoons garlic 

1 jar marinara 

2 teaspoons Italian seasoning

2 Tablespoons olive oil 

2 (16.3 ounce) cans refrigerated biscuits 

¼ cup butter, melted 

2 cups mozzarella cheese

½ cup Parmesan cheese 

Cut biscuits into fourths. Place into large bowl. Cut pepperoni into fourths and add to biscuits. Add cheeses, seasoning, garlic, olive oil and butter. Mix well. Pour into Bundt pan. Bake at 350 for 30 minutes or until brown. Turn Bundt pan upside down onto serving platter. Pour marinara sauce into small bowl and place in the center of platter. 

TOTAL TIME: 35 MINUTES

Mexican Salad - Recipes in a Pinch

1 pound ground beef 

½ cup French dressing

1 Tablespoon chili powder 

½ cup water 

1 can kidney beans 

1 bag Doritos 

For serving
Lettuce 
Shredded cheese 
Diced tomatoes 
Chopped onions

Brown ground beef. Add dressing, water and chili powder. Add kidney beans, if desired. Simmer 5 minutes. On a plate, crush a handful of Doritos. Top with a few spoonfuls of ground beef mixture. Top with lettuce, onions, cheese, tomatoes or other topping of choice. 

TOTAL TIME: 20 MINUTES

Halibut in Creamy Coconut Sauce - Recipes in a Pinch

4 boneless, skinless halibut filet 

2 Tablespoons olive oil 

1 can (13.5 ounces) unsweetened coconut milk 

2 scallions, finely chopped 

1 Tablespoon fresh chopped lemongrass

1 teaspoon lime zest, plus 1 Tablespoon juice 

1 teaspoon grated peeled fresh ginger 

1 teaspoon grated garlic 

4 cups chopped stemmed kale 

Sliced red chile for garnish

Season fish. In nonstick skillet, cook fish in oil over medium-high heat until flaky, 4 to 5 minutes per side. Transfer to a plate. In same skillet, add coconut milk, scallions, lemongrass, lime zest and juice, ginger and garlic; season. Bring to simmer, cover and cook until fragrant, about 2 minutes. Add kale, cover and cook for 1 minute. Arrange fish on top of sauce. Cover, cook until kale is tender and fish is heated through; 1 to 2 minutes. 

TOTAL TIME: 20 MINUTES

Chocolate Peanut Butter Pizza - Recipes in a Pinch

½ cup sugar

½ cup packed brown sugar 

2 large eggs, at room temperature 

½ teaspoon vanilla extract

1  ½ cups plus 5 Tablespoons all purpose flour 

2 cups miniature marshmallows 

1 cup (6 ounces) semisweet chocolate chips 

½ cup shortening

½ cup peanut butter 

Preheat oven to 375 degrees. Cream shortening, peanut butter and sugars until fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12 inch pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, about 3-5 minutes longer. 

TOTAL TIME: 30 MINUTES

Almond Chicken Stir-Fry - Recipes in a Pinch

1 Tablespoon cornstarch

2 teaspoons sugar 

1 teaspoon ground ginger 

⅓ cup sherry or chicken broth

3 Tablespoons soy sauce 

3 Tablespoons water

1 teaspoon vegetable oil 

1 cup slivered almonds 

1 ½ pounds chopped, cooked chicken 

2 (6 ounce) packages frozen snow peas, thawed 

Combine cornstarch, sugar and ginger in a small bowl and mix well. Add sherry, soy sauce and water and stir until blended. Heat vegetable oil in a large skillet over medium-high heat. Saute almonds in hot oil,  stirring continuously for 3 minutes. Add chicken. Saute, stirring continuously until heated through; about 3 minutes. Stir in sherry mixture. Cook, stirring until thickened, about 2 minutes. Add snow peas. Cook, stirring until snow peas are glazed. Serve with hot cooked rice. 

Cooking tip: snow peas will hold a lot of liquid when frozen, enough to water down a sauce. Pat dry before adding to recipe.

TOTAL TIME: 15 MINUTES

Shrimp Dumplings - Asian fare

Shrimp Dumplings 

1 egg white, lightly whipped 

¾ lb raw shrimp, finely chopped 

1 ½ scallion, finely chopped 

1 ½ Tablespoon cornstarch

1 Tablespoon rice wine or rice vinegar

½ teaspoon sesame oil 

½ teaspoon sweet chili sauce 

½ teaspoon Szechuan sauce

Dumpling wraps 

Add all ingredients to lightly whipped egg white stirring for about 1 minute. Should be slightly thick. Refrigerate at least 1 hour. Place ½ teaspoon in middle of dumpling and wet edges of dumplings to seal. Boil the dumplings in water in batches of 3 to 5. Will flip rapidly when done.

Pineapple Purses Sweet Rangoons - Asian fare

1 (8 ounce package) cream cheese, at room temperature 

1 (15 ounce) can crushed pineapple, drained 

1 cup shredded coconut flakes 

1 teaspoon sweet chili sauce 

½ cup sugar 

1 teaspoon vanilla extract 

1 egg 

Wonton wraps 

Mix cream cheese, egg, vanilla, sugar and chili sauce together. Add pineapple and coconut flakes. Put approximately 1 teaspoon in middle of wontons and seal with water. Fry in hot, clean oil and serve.

These are absolutely delicious and I kept eating more of them after the meal was done. The combination of fruit and cream cheese is the perfect summer dessert.

Honey Turmeric Chicken Malaysia - Asian fare

8 chicken thighs, skin on, either de-boned or with bone in

4 cloves minced garlic

¼ cup raw honey

2 Tablespoons soy sauce (or fish sauce)

1 ½ teaspoons ground turmeric

1/8 teaspoon cayenne pepper

Salt to taste

2 Tablespoons oil

Mix all ingredients except the oil and marinate the chicken thighs. Overnight is best, but can be done in one hour-cover and refrigerated.

Heat a heavy skillet on medium and add the oil. Cook the chicken on both sides until golden brown. They should be crispy on the bottom and glazed and browned on the skin side and well done. Serve with steamed jasmine rice or riced cauliflower.

German Egg Rolls - Asian fare

1 lb Goetta

1 (8 ounce) package cream cheese 

2 cups sauerkraut, drained 

1 ½ scallion, finely chopped 

Egg roll wraps 

(Pictured to the right)

Cook and crumble Goetta, drain off grease. Saute scallions then add cream cheese to soften. Add sauerkraut and Goetta and mix (can add 1 cup Swiss cheese if desired). Put ½ cup of mix on each roll wrap and seal with water. Fry in oil. 

Crab Fried Rice - Asian fare

1 ⅔ cups raw jasmine rice or 4 ½ cups leftover cooked rice 

¼ cup peanut or vegetable oil 

1 large onion, sliced 

2 scallions, cut into 1 inch lengths, plus thinly sliced scallion greens for garnish 

6 cloves garlic, minced 

3 eggs, lightly beaten 

¼ cup soy sauce 

1 large beefsteak tomato, seeded and cut into wedges

1 (8 ounce) container lump crabmeat (1 ½ cups), drained 

Kosher salt and ground white pepper

Chili oil, for drizzling

Fresh cilantro for garnish 

Cook the rice 2 minutes less than the package directions so it is al dente. Spread the rice on a baking sheet to cool quickly and prevent it from overcooking and getting mushy. (If you’re using cold leftover rice, put it in a bowl or on a rimmed baking sheet and break it up so it’s not in huge clumps.)

In a large wok or very large saute pan, heat the oil over medium-high heat until shimmering but not smoking. Add the onion and cook until just soft, 3 to 4 minutes. Add the scallions and garlic and cook, stirring for 1 minute. Add the eggs, letting them sit and cook for 20 seconds until partially set, then add the rice and soy sauce, mixing everything together and breaking up the eggs as you do. Cook, stirring, until the rice is hot. Add the tomato and crab and cook until warmed through or 1 to 2 minutes. Season to taste with salt and white pepper. Drizzle with chili oil to taste and garnish with scallion greens and cilantro. 

CHEF TIPS:

• SEEDING A TOMATO: Cut the tomatoes into quarters and scoop out the juicy insides with your fingers. 

Chicken & Veggie Spring Rolls - Asian fare

2 chicken breasts, sliced into thin strips 

1 ½ scallions, finely chopped 

Sesame oil 

1 package coleslaw vegetables 

½ teaspoon minced garlic 

½ teaspoon minced ginger 

1 Tablespoon sweet chili sauce 

1 Tablespoon Szechuan sauce 

Spring roll wraps 

(Pictured to the left)

Using sesame oil, fry the chicken and scallions. Once nearly done, add all other ingredients except spring roll wraps. Cook until starting to soften. Place by tablespoonful into middle of spring roll wrap. Seal with water. Fry on high heat.

Kung Pao Shrimp - Asian fare

Can substitute plain rice vinegar for black rice vinegar (available in Asian markets), but I prefer the latter for its fruity, salty complexity. If you prefer, roasted unsalted cashews over peanuts, substitute an equal amount. Do not eat the whole chiles in the finished dish. 

1 lb extra-large shrimp (21 to 25 count, peeled and deveined 

1 Tablespoon dry sherry or rice wine 

2 teaspoons soy sauce 

3 medium garlic cloves, pressed through garlic press or minced (about 1 Tablespoon)

1 piece (½ inch) fresh ginger, peeled and minced (about 2 teaspoons)

3 Tablespoons peanut for vegetable oil

½ cup roasted unsalted peanuts

6 small whole dried red chiles (about 1 ¾ to 2 inches long each), 3 chiles roughly crumbled or 1 teaspoon dried red pepper flakes

¾ cup canned low-sodium chicken broth 

2 teaspoons black rice vinegar or plain rice vinegar 

2 teaspoons Asian sesame oil

1 Tablespoon oyster-flavored sauce 

1 Tablespoon hoisin sauce 

1 ½ teaspoons cornstarch

1 medium red bell pepper, cut into ½ inch dice 

3 medium scallions, sliced thin

Toss shrimp with sherry and soy sauce in medium bowl; marinate until shrimp have absorbed flavors, about 10 minutes. Mix garlic, ginger, and 1 Tablespoon  oil in small bowl; set aside. Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce and cornstarch in a small bowl or measuring cup; set aside. 

Heat 1 Tablespoon oil in 12-inch skillet over high heat until just beginning to smoke. Add shrimp and cook, stirring about once every 10 seconds, until barely opaque, 30 to 40 seconds. Add peanuts and chiles, stir into shrimp, and continue cooking until shrimp are almost completely opaque and peanuts have darkened slightly; 30-40 seconds longer. Transfer shrimp, peanuts and chiles to bowl and set aside. Return skillet to burner and reheat briefly; 15-30 seconds. Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper. Cook, stirring occasionally, until slightly softened; about 45 seconds. Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula and cook until fragrant; 10-15 seconds; stir into peppers until combined. 

Stir broth mixture to recombine, then add to skillet along with reserved shrimp, peanuts, and chiles; cook, stirring and scraping up brown bits on bottom of pan, until sauce has thickened to syrupy consistency, about 45 seconds. Stir in scallions; transfer to serving plate and serve immediately.

Asian Garlic Green Beans - Asian fare

3 cloves garlic 

1 lb fresh green beans

1 shallot

2 tbsp Tamari

2 tbsp sesame oil

Optional: sesame seeds, chopped peanuts, cashews, or slivered almonds.

Trim ends of green beans. Mince garlic and cut shallot.

Add sesame oil and heat over medium to medium-high heat. Let heat for a couple of minutes until hot.

Carefully add garlic and shallot. Heat for 20-30 seconds.

Add green beans and stir to coat.

Sauté until tender, about 5-6 minutes, stirring often so garlic doesn’t burn.

Add tamari. Toss to combine and cook for 1-2 minutes.

When serving don’t forget the garlic and shallot pieces on the bottom of the pan, huge flavor.