Easy and Quick Recipes

Ingredients 5 tablespoons unsalted butter 1 tablespoon flour 1 cup milk 1/4 teaspoon salt Pinch of freshly grated nutmeg 1 cup grated Gruyere cheese 4 slices white bread 2 teaspoons Dijon mustard 3 ounces best-quality deli ham, thinly sliced 2 large eggs Ground pepper to taste Directions Preheat the broiler with the rack in the top position. In small saucepan, melt 2 tablespoons butter over high heat. Whisk in flour and cook until lightly golden. Add milk and salt and whisk constantly until mixture thickens, about 2 minutes. Remove from the heat. Stir into the sauce the nutmeg and half the cheese. Lay the slices of bread on a baking sheet. Divide the Dijon between 2 slices and top with ham. Divide half of the bechamel between the remaining 2 bread slices and top with remaining cheese. Close the sandwiches. Melt 2 tablespoons butter in a large skillet over medium heat. Add sandwiches and cook both sides until bread is golden brown and the cheese is m...

Ingredients 1 tablespoon extra-virgin olive oil 1 pound boneless, skinless chicken thighs, cut into 1 1/2-inch pieces Coarse salt and ground pepper 1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces 1 medium yellow onion, diced small 3 garlic cloves, roughly chopped 1 medium red bell pepper, seeded and diced small 1 can (14.5 ounces) crushed tomatoes 1/4 cup hot-pepper sauce, such as Frank's 3 tablespoons Worcestershire sauce 2 tablespoons yellow mustard 1 tablespoon unsulfured molasses 8 hamburger buns Directions In a large skillet, heat oil over medium-high. Add chicken thighs, season with salt and pepper, and cook, stirring once, until meat is golden brown, 5 minutes. With a slotted spoon, transfer to a slow cooker, leaving as much oil behind as possible. Repeat with chicken breasts. To skillet, add onion, garlic, and bell pepper and cook over medium, stirring constantly, until onion is translucent, 6 minutes. Add 1/4 c...

Ingredients Butter 2 slices rye bread (with seeds) 1/2 cup sauerkraut Corned beef, sliced Swiss cheese, sliced Spicy brown mustard Pickles, for serving Directions Preheat oven or toaster oven to 450 degrees. Toast and butter bread. Drain sauerkraut. On a small rimmed baking sheet, pile several slices corned beef on unbuttered side of 1 slice bread and warm in oven, 5 minutes. Remove from oven and top with sauerkraut and a few slices of Swiss cheese. Bake until cheese melts. Spread mustard on other slice bread and place on top of sandwich. Serve with pickles.

Ingredients 2 tablespoons Dijon mustard 1/2 cup oil-packed sun-dried tomatoes, drained, reserving 1 tablespoon oil 1/2 loaf ciabatta bread (about 5 ounces), split horizontally and hollowed out Romaine lettuce leaves 6 ounces fresh mozzarella, sliced 1/2 cup fresh flat-leaf parsley, leaves Coarse salt and ground pepper Directions In a small bowl, whisk together mustard and oil until thick; spread on bread. Layer bottom half of bread with some of the lettuce, then cheese, tomatoes, and parsley. Season with salt and pepper. Top with remaining lettuce and bread. Wrap sandwich tightly in plastic; place on a baking sheet. Top with another sheet, and weight down with canned goods or a heavy skillet. Refrigerate at least 1 hour and up to overnight to meld flavors. Cut in half, and serve.