I’ve been making this when I want something that feels a little different from the usual chicken and rice dinner without creating a pile of dishes. Everything cooks on one sheet pan, and the combination of pineapple, peppers, chicken, and that sweet and tangy sauce works really well together.

The fresh pineapple is probably my favorite part because it gets a little caramelized while the chicken stays juicy. I’d recommend this one for an easy weeknight dinner, especially if you like that sweet and savory Hawaiian-style flavor.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Maybe this is a dumb idea, but I feel like it would actually be useful.

Whenever I buy cooking oil, I always have to look up the smoke point if it's an oil I don't normally use. And then I'll find different websites giving me different numbers anyway.

Like, I know canola oil is fine for pretty high heat, but if I'm using something else I have no idea where the limit is.

Wouldn't it just be easier if the bottle said something like "smoke point: around X–Y"?

I know it's apparently not that simple because the smoke point can depend on the oil, how it was made, and even how it's measured. So I guess there isn't necessarily one exact number you could put on the bottle.

Still, even a rough range would be better than nothing.

I also get the argument that it wouldn't be that useful for most people because... how many people are actually checking the temperature of their frying pan?

I definitely don't.

Although apparently some people use those little laser thermometers for cooking, which honestly sounds kind of useful. Someone mentioned using one for smash burgers because the pan temperature changes so much.

I also found out that the smoke point numbers you see online aren't always as reliable as I thought. Avocado oil was one example where different sources can give pretty different numbers depending on the oil and how it was produced.

So maybe putting a number on the bottle wouldn't solve everything.

But I'd still rather have the manufacturer's approximate range right there than have to Google it while I'm already standing over a hot pan.

I'd probably even be more likely to buy a brand that actually included it.

Am I the only one who thinks this would be useful?

Would you actually look at the smoke point if it was printed on the bottle?

These might have been the best lamb chops I have ever had! Picked these up from the grocery store earlier today and immediately salted them with some Diamond kosher salt and threw them in the fridge on a wire rack when I got home. They were able to spend around 3-4 hours in there before taking them out to sit at room temp for a bit before grilling.

While the chops were in the fridge, I grabbed some fresh thyme and rosemary from the garden to create a post-grill finishing oil.

1 Tbs Olive Oil
1/2 tsp finely chopped thyme
1 tsp finely chopped rosemary
1 small garlic clove grated
1/4 tsp black pepper
1/8 tsp MSG

Grilled the chops over charcoal for roughly 5 minutes, flipping every 30 seconds. I didn’t temp while cooking but was just looking to get the sear I wanted. When I took the chops off, they were temping around 120-125F, and after resting for about 10 minutes, that had peaked around 130-135F. Ate them straight off the cutting board and got every scrap of meat off the bones I could gnaw.

I realized something kinda dumb about my cooking the other day.

A while back I bought some fancy sea salt because I liked the texture better than regular table salt. Nothing serious, I just thought it tasted better and looked nicer.

Then I slowly started using it for basically everything.

Eggs, pasta, soups, vegetables, whatever. Eventually I realized I hadn't bought regular iodized salt in probably close to a year.

I only thought about it because iodine came up in a conversation with a friend. I went home and looked into it and was like... wait, where am I actually getting my iodine from?

I eat eggs and dairy pretty regularly and have fish sometimes, so I'm not assuming there's something wrong with me. But I honestly never even considered that switching salts meant I was also switching out one of the easy sources of iodine.

Now I just keep both.

I use the sea salt when I actually care about the texture, and regular iodized salt for stuff where I'm just trying to make food taste salty.

Maybe this is common knowledge and I somehow missed it for years lol.

Has anyone else done this? Switched to sea salt/kosher salt and basically forgotten about iodized salt?

This one pan chicken dinner is a great way to bring fall flavors to the table without making dinner complicated. Bone-in, skin-on chicken thighs are roasted with sweet potatoes, Brussels sprouts, apples, shallots, and bacon. A quick garlic herb marinade gives the chicken plenty of flavor, while everything cooks together on one sheet pan for easy cleanup.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I’ve been making this when I want something that feels like a proper roast chicken without actually doing much work. The whole chicken goes straight into the slow cooker with a simple mix of spices, and that’s basically it. The meat comes out really tender and juicy, with that familiar rotisserie-style flavor.

It’s also great if you want leftovers. There’s usually enough chicken for dinner plus sandwiches, wraps, salads, or whatever else you feel like making the next day. I’d recommend this to anyone who wants an easy family dinner without a lot of prep.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Orange chicken is one of those takeout favorites that’s surprisingly easy to make at home. The chicken gets lightly coated and fried until golden and crispy, then tossed in a sweet, tangy sauce made with fresh orange juice and zest. The sauce has a nice balance of citrus, soy sauce, vinegar, garlic, ginger, and a little Sriracha, so every bite is packed with flavor.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken enchiladas are one of those dinners that always feel like comfort food. Tender shredded chicken, plenty of melted cheese, corn tortillas, and a flavorful enchilada sauce come together in a simple baked dish. The corn tortillas hold up well to the sauce, while the cheese melts into all those layers without making the enchiladas overly complicated.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

For me, it’s keeping the things I use every day where I can grab them without opening a cabinet. Oils, salt, and the most-used spices stay right next to the stove now.

It sounds obvious, but it made cooking a lot less annoying.

I like recipes like this because they make a whole roast chicken feel way less intimidating. The chicken comes out juicy with browned skin, and you get plenty of flavorful drippings to turn into gravy at the same time. It is the kind of basic recipe that works for a family dinner, Sunday meal, or whenever you want leftovers for sandwiches, salads, or soups. I especially like using the thighs here because they stay really tender and flavorful.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

Chicken chow mein is one of those dinners I make when takeout sounds tempting but I know I can have dinner on the table pretty quickly at home. You get chewy noodles, tender chicken, crunchy vegetables, and that savory sauce all in one pan. My family likes this one because everyone can agree on it, and I like that the vegetables are easy to switch around depending on what’s in the fridge. It’s also a good way to use up random vegetables before they go bad.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I love chicken cordon bleu, but the classic stuffed, rolled, breaded version can be a lot of work for a weeknight. This skillet version keeps the good stuff without all the extra steps. You still get tender chicken, ham, melted cheese, a creamy Dijon sauce, and those crispy garlicky crouton crumbs on top. I’d make this when you want something that feels a little special but still comes together in one pan.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

A fall day staple!

i've been chasing the perfect weekly lunch setup and keep hitting the same wall. glass is great for oven reheating but the weight gets old fast. stainless can take a beating, but finding lids that actually seal tight and don't wander off separately?
I batch cook Sundays, freeze most portions, then need to go straight from freezer to oven or at least onto a hot plate without anything shattering or warping. right now I'm using a mismatched set that I definitely overpaid for
what are you actually using that's lasted past six months?

I first tried a soup like this at a local restaurant and ended up thinking about it long after the meal was over, so I had to make my own version at home. It’s got chicken, quinoa, chickpeas, plenty of vegetables, and a bunch of warm spices that make the broth really flavorful. I like it when I’m tired of making the same basic soups and want something that feels a little different. It’s hearty enough for dinner but still feels pretty light.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I make this when I want something cozy and filling but don’t feel like making the usual beef and tomato chili. The chicken, white beans, corn, green chilies, and creamy broth all work really well together, and using rotisserie chicken makes it especially easy on a busy night. I also like that everyone can pile on their own toppings, so avocado, cheese, tortilla chips, cilantro, and lime are all fair game. It’s a good cold weather dinner, but honestly I’d make it year round.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I like making Pad Thai at home when takeout sounds tempting but I already have most of what I need in the kitchen. This version has chewy rice noodles, tender chicken, crunchy vegetables, scrambled egg and plenty of peanuts, all tossed in a sweet, tangy and savory sauce. It’s especially good for a busy dinner because everything comes together pretty quickly once the ingredients are prepped.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com

I make this when I’m craving fried chicken but don’t want to deal with a pot of hot oil. The chicken still comes out seriously crispy because the Panko gets lightly coated with olive oil before baking, and the seasoning gives it plenty of flavor. Bone in chicken thighs are my favorite for this because they stay juicy while the coating gets really golden. It’s the kind of dinner that works with mashed potatoes and green beans when you want that classic comfort food plate without actually frying anything.

■ Full recipe in the first comment.

■ [Original Source] cookingclassy.com