miracle meal

The easiest, most luxurious hot-weather meal involves exactly zero cooking: just open a bag of shrimp and swish up a quick cocktail sauce. 

This 5-Minute Shrimp Dinner Is My Ultimate Summer Miracle Meal

cooked, shrimp

cocktail sauce,

horseradish,

To make this a meal: For an easy dinner, serve with a salad kit and bread and butter.Cocktail sauce alternatives: Not into traditional cocktail sauce? Try one of these inventive, two-ingredient shrimp dips instead. They include Curried Yogurt Sauce, Sour Cream-Chipotle Sauce, and more. Get the recipes: Five 2-Ingredient Sauces for Shrimp Cocktail

The Kitchn

Faith Durand

Step 1

Thaw the 24 ounces of shrimp if frozen: leave in the refrigerator overnight, or place the shrimp in a colander and run under cold water for about 10 minutes.

Step 2

Whisk the 12 ounces cocktail sauce and 2 tablespoons horseradish (or to taste) together. Serve immediately, with a separate dish for discarded tails. 

Recipe: Sheet Pan Steak and Veggies

unsalted butter,

basil leaves

thyme leaves

rosemary leaves

Kosher salt

black pepper

asparagus,

baby carrots, peeled, trimmed, and cut in half lengthwise

cherry tomatoes

olive oil

garlic,

thyme

(1-inch-thick) top sirloin steak, patted dry

Steak substitutes: You can also use hanger, flank, or New York strip steak.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.Recipe by Chungah Rhee of Damn Delicious.

Hali Bey Ramdene

Arrange a rack 6 inches from the broiling element in the oven and heat to broil. Lightly oil a rimmed baking sheet or coat it with cooking spray.

Make the fresh herb butter: Mix all the ingredients together in a small bowl; set aside.

Step 3

Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.

Step 4

Broil until the carrots are slightly tender, about 7 minutes. Remove the baking sheet from the oven. Season the steaks with salt and pepper and add them to the baking sheet in a single layer.

Step 5

Return the baking sheet to the oven and broil until the steak is browned and charred at the edges, flipping once, about 2 minutes per side for medium-rare, or until desired doneness. Serve immediately topped with the fresh herb butter.

How To Make a Chicken and Roasted Vegetable Sheet Pan Meal

chicken thighs,

red potatoes, halved

salt

maple syrup

Dijon mustard

broccoli,

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Meghan Splawn

Heat the oven and baking sheet: Arrange a rack in the middle of the oven and heat to 400°F. Place a rimmed baking sheet in the oven while the oven is heating.

Season the chicken and potatoes: Season the chicken and potatoes all over with the salt.

Start roasting the chicken and potatoes: Place the chicken skin-side down in the middle of the hot baking sheet. Add the potatoes around the edge of the baking sheet, immediately return the sheet to the oven, and roast for 15 minutes. Meanwhile, combine the maple syrup and mustard in a small bowl.

Add the broccoli: Flip the chicken skin side up. Brush the chicken with the maple-mustard mixture. Add the broccoli to the baking sheet.

Bake until crispy: Bake until the chicken and potatoes are crispy, about 15 minutes more. Let cool on the baking sheet for 10 minutes before serving.

Recipe: Sheet Pan Bratwurst, Beets, and Chard

olive oil, divided

Swiss chard, thick center stems removed

pork bratwurst sausages (about 1 1/2 pounds)

red potatoes,

beets

caraway seeds

Trimming the chard: An easy way to remove the spines from green leafy vegetables is to fold the leaf in half down the spine (as if you were closing a book). Place the folded leaf on a work surface and, with a sharp knife, slice as close to the spine as you can and discard.Tender greens: The greens will get very crisp, but if you want to keep them soft, cover the half of the tray with the bratwursts with aluminum foil for the first 30 minutes of the roasting time.Beet cooking time: If the beets are taking longer than the potatoes or bratwursts, cover the sections that are ready with aluminum foil.Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Tami Weiser

Arrange a rack in the middle of the oven and heat to 375°F. Pour 2 tablespoons of the oil on a rimmed baking sheet and brush or rub with a paper towel to coat the entire surface.

Place 2 or 3 large chard leaves on the baking sheet in a rough rectangle whose width equals the length of your sausage (usually about 6 inches), overlapping the leaves so there are no holes. Place 1 sausage at one end of the rectangle and roll the chard around it, ending seam-side down. It will not be flat or neat. Slide the sausage roll to a corner of the pan. Repeat with all the chard and sausages, tucking them next to each other.

Place the potatoes in a row next to the chard-wrapped sausages. Place the beets next to the potatoes. Sprinkle the potatoes and beets with the salt and pepper. Sprinkle the beets with the caraway seeds. Drizzle the remaining 1 tablespoon of oil over the beets and potatoes and gently toss, keeping the beets separate from the potatoes.

Roast until the bratwursts are cooked through and the tip of sharp knife pierces both the beets and potatoes easily, 40 to 50 minutes.

How To Freeze Your Own French Fries

medium Russet potatoes (about 2 pounds total)

(2 quarts) water

vegetable oil

Deep-frying: You can absolutely fry these frozen french fries — fill a large straight-sided skillet with about 1 inch of vegetable oil, heat the oil to 350°F, and fry in batches until golden-brown, 3 to 4 minutes per side.Storage: The frozen fries can be stored in the freezer for up to 6 months.

Peel and cut: Rinse the potatoes and pat dry. Peel the potatoes, if desired. Cut the potatoes into 1/2-inch-thick sticks or your desired thickness.

Blanch: Bring the water and salt to a boil over medium-high heat in a large pot. Add 1/4 of the potatoes and cook for 2 minutes. While the potatoes are cooking, prepare a large bowl of ice water. Use tongs or a slotted spoon to immediately move the blanched potatoes to the ice water bath. Repeat with blanching and cooling the remaining potatoes in 3 more batches.

Dry: Drain the chilled potatoes from the ice bath and lay them out in a single layer on paper towels or a clean kitchen towel. Pat with more towels to dry completely. Place the fries and oil in a clean, dry large bowl and toss to combine.

Freeze: Place the fries in a single layer on a parchment paper-lined rimmed baking sheet and freeze until solid, 6 hours or overnight.

Bag and store: Transfer the frozen fries to a gallon zip-top freezer bag. Label the bag with the contents and baking instructions and store in the freezer.

Step 6

Bake: When ready to cook, bake on a rimmed baking sheet on the middle rack of a 425°F oven until golden-brown, flipping the fries halfway through, 20 to 25 minutes total.

Really glad I now know the secret to freezing French fries -- blanching! So cool

I agree with the other reviewer. These are better than storebought and likely cheaper! Pro tip: use a mandoline for a even consistent thickness.

These crispy fish tacos start with frozen beer-battered cod fillets, which makes them extra quick to prepare. 

Quick &amp; Easy Crispy Fish Tacos with Cabbage Slaw

(12 cod

cabbage

red onion

kosher salt,

cilantro

corn flour tortillas

Salsa sauce,

Using pre-made slaw: You can use a bag of pre-shredded cabbage or a slaw mix to make your life easier. Baja fish tacos: This is a lighter version of a Baja classic, but those missing the creamy element can drizzle sour cream on the finished taco or add a little mayonnaise to the cabbage slaw. Avocado is also an option.Storage: Leftovers can be stored in an airtight container and refrigerated for up to 1 day.

Jennifer Zyman

Prepare 2 packages frozen fish filets according to package instructions. (If you have an air fryer, it makes them even crispier.) Meanwhile, prepare the slaw and garnishes.

Thinly slice 1/2 head medium cabbage and 1/2 medium red onion, and add both to a large bowl. Squeeze the juice from 2 medium limes over the cabbage. Add 1 tablespoon olive oil and season with kosher salt and black pepper. Toss to combine and refrigerate.

Quarter 1 pint cherry or grape tomatoes and place in a medium bowl. Sprinkle with 1 teaspoon kosher salt and toss to combine. Coarsely chop 1 bunch cilantro. Cut 3 medium limes into wedges. 

Warm up 12 to 15 tortillas one at a time in a frying pan on the stove or directly on a gas flame. To assemble the tacos, break a fish filet in half and place in a tortilla. Top with the slaw, cilantro, tomatoes, and salsa or hot sauce if desired. Serve with lime wedges.

Gnocchi, pickled vegetables, and frozen meatballs are cooked together on a single sheet pan, creating an unlikely yet delicious dinner.

Miracle Meal: Sheet Pan Gnocchi, Meatballs, and Giardiniera

fresh, shelf-stable, or frozen gnocchi

meatballs

(12-ounce) jar giardiniera (Italian pickled vegetables), drained

Parmesan cheese,

Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with aluminum foil. Place the gnocchi, meatballs, and giardiniera on the baking sheet. Drizzle with oil and toss to coat. Spread into an even layer.

Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total. Serve in bowls sprinkled with Parmesan cheese. 

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Recipe Notes

When I Have Absolutely Nothing Prepared for Dinner I Make Rotisserie Chicken Tacos

(6-inch) corn tortillas

rotisserie chicken

chili powder,

kosher salt, divided

(10-ounce) bag tri-color slaw

limes

onion

avocados

(10-ounce) wheel queso fresco cheese

sour cream

salsa

Hot sauce

Christopher Michel

Heat an oven to warm or 175ºF. Stack 12 to 16 tortillas (3 to 4 per person), then wrap them completely in aluminum foil or parchment paper. Place in the oven to warm while you prepare the chicken, slaw, and toppings.

Remove the breast and thigh meat from 1/2 rotisserie chicken (save the rest of the chicken for another use). Place in a bowl and shred with 2 forks. Sprinkle with 1 tablespoon chili powder or cumin and 1/2 teaspoon kosher salt, and toss to combine. 

Place the slaw in a large bowl. Halve, then juice 1 of the limes over the slaw. Add 1/2 teaspoon kosher salt and a few grinds of pepper, and toss to combine.

Prepare the toppings, placing them all in separate bowls: Cut the remaining lime into wedges. Dice 1/2 yellow onion and 2 avocados. Crumble up 1/2 wheel queso fresco cheese. Place 1 cup sour cream and 1 cup salsa in serving bowls if desired.

If the chicken is no longer warm, it can be covered and warmed in the microwave if desired. Place the packet of warm tortillas on a plate. Place the chicken, tortillas, slaw, toppings, and hot sauce out for everyone to make their own tacos.

Storage: Leftovers can be refrigerated in an airtight container up to 4 days.

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Top Tags

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Recipe: Sheet Pan Bratwurst, Beets,...

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