There’s nothing like a home-cooked meal and food blogger Tieghan Gerard knows the feeling!
A self-taught chef who learned how to cook as a teenager by helping prepare meals for her big family of nine -- including five picky brothers and one little sister -- Gerard developed her own recipes and discovered her culinary passion.
On her website Half Baked Harvest, which she started in 2012, Gerard has shared a variety of mouthwatering recipes with the best ingredients that are in season.
Her new cookbook, “Half Baked Harvest: Super Simple,” shares some of her tastiest meals to cook with minimal ingredients and prep time.
Here are some Gerard's recipes that you can make on those weeknights when you’re feeling a little lazy.
(MORE: Lazy weeknight meal ideas: Make Kevin Curry's 5-ingredient chicken fried rice and cheese steak quesadilla)Serves: 6
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Ingredients:
1/2 cup extra-virgin olive oil
1/2 cup hot sauce, such as Frank’s RedHot
2 teaspoons smoked paprika
1 to 2 teaspoons freshly ground pepper, plus more to taste
1 teaspoon garlic powder
Kosher salt
2 heads cauliflower, broken into florets (about 6 cups)
1 1/4 cups panko bread crumbs
1/2 cup grated Parmesan cheese
1/3 cup grated cheddar cheese
Ingredients for a quick-fix ranch dip:
1/2 cup full-fat plain Greek yogurt
1/4 cup buttermilk, plus more as needed
1 tablespoon chopped fresh chives, plus more for garnish (optional)
1 tablespoon chopped fresh dill
Kosher salt and freshly ground pepper
Instructions:
1. Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
2. Make the cauliflower. In a medium bowl, combine the olive oil, hot sauce, paprika, pepper, garlic powder, and a pinch of salt.
3. In a large bowl, place the cauliflower and add half of the sauce, reserving the remaining sauce for another use. Toss to coat. In a shallow bowl, combine the bread crumbs and Parmesan.
4. Dredge the cauliflower in the bread crumbs, pressing to adhere. Place on the prepared baking sheet and repeat with the remaining cauliflower.
Serves: 6
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Ingredients:
4 tablespoons salted butter
1 shallot, chopped
2 tablespoons chopped fresh sage, plus whole leaves for serving
1 tablespoon fresh thyme leaves
1⁄3 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup whole milk
Kosher salt and freshly ground pepper
6 carrots, chopped
1 cup broccoli florets, roughly chopped
1 to 2 cups shredded rotisserie chicken, store-bought or homemade
1/4 cup fresh parsley, roughly chopped
1 sheet frozen puff pastry, thawed
1 large egg, beaten
Instructions:
1. Preheat the oven to 375°F.
2. In a large ovenproof skillet, melt the butter over medium heat. Add the shallot, chopped sage, and thyme and cook, stirring often, until the shallot is fragrant and the butter is lightly browned, three to five minutes. Add the flour and cook until golden, one to two minutes. Gradually whisk in the broth and milk, season with salt and pepper, and bring to a boil.
3. Reduce the heat to medium-low and simmer, whisking occasionally, until the sauce thickens slightly, about 10 minutes. Stir in the carrots and broccoli and cook until just tender, about 5 minutes more.
4. Remove the skillet from the heat and add the chicken and parsley. Taste and add more salt and pepper as needed.
5. Unfold the puff pastry and gently roll it out on a lightly floured work surface until it is slightly larger than your skillet. Place the pastry over the skillet, tucking the sides under the top to fit, and brush with egg. Make two or three slits in the top of the pastry with a sharp knife.
6. Bake until the pastry is golden brown, 40 to 45 minutes. Let cool 10 minutes and sprinkle with sage leaves before serving.
7. Store any leftovers refrigerated covered in plastic wrap or aluminum foil for up to three days