Good Lifestyle

Sometimes there's nothing more relaxing than spending hours in the kitchen to try new recipes and experiment with ingredients. But other times, we just want a quick meal, either because we are in a hurry or we're just not in the mood to deal with a consumer recipe time.

Fortunately, there is no need to sacrifice taste for time recording. Here,Leaders share their recipes quick and easy favorite. Which will you try first?

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"I like to make this dish for my children, because it is super easy to perform, but it feels like such a special way to start the day," says Anna François Gass, Chief and author BESSELLING revenue deskHeirloom Kitchen.

Gass uses a cookie dough store-bought to save time, then adds the children's favorite ingredients. She says it is an easy recipe to adapt depending on what you have available in your fridge and pantry. For example, if you do not have meat or that you do not want to make the vegetarian dish, replace the leftover vegetables. If you do not have cheddar cheese, substitute any other cheese that is in your refrigerator.

Ingredients

• 1 box of pre-made biscuits
• 8 eggs
• 8 slices deli ham
• 2 cups shredded cheddar cheese
• 1 omettes, thinly sliced ​​for garnish (optional)

How to do it

1. Preheat the oven to 350 degrees Fahrenheit.
2. Grease a high standard 12 cup muffin (up, too).
3. Divide the eight biscuits in cups and press it down and towards the top of the cup. Flatten to ensure that there is a large well.
4. Tear the ham into a few pieces and thrown into the well. It's good if it drags like that will offer delicious and crispy edges.
5. Carefully break an egg into each well.
6. Cook for 20 minutes.
7. At the score of 20 minutes, sprinkle the cheese on top of the eggs and cook for a few minutes.
8. Remove carefully the tin and serve with cut onions.

Jessica Randhawa, head chef, recipe designer, photographer and writer behindThe forked spoon, Said that the quickest recipes usually involve a blender. "Every time I try to do a recipe quickly, it is usually due to time constraints, so I try to do something that is easily portable but not messy," said Randhawa. If you have a few minutes to sit down and enjoy it recommends a bowl smoothie.

Get the recipe forThe forked spoon.

If you are in a hurry and you need to get out of the door, Randhawa suggests making a smoothie that you can drink on the go.

Get the recipe forThe forked spoon.

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"This sauce freezes incredibly well," says Ben Tenner, head chef atEspita In Washington, DC "I was always a little in my freezer in case we have overnight guests and I need to make a quick breakfast!"

Ingredients

• 500 g of fresh blueberries
• 5 g lime peel
• 112 g of sugar
• 23 g vanilla extract
• 1 g salt
• 87 g Lime juice
• 7 g of corn maize
• 15 g water

How to do it

1. Place the lime juice and zest in a saucepan with the sugar, vanilla and salt and bring to a simmer.
2. Add blueberries and bring to a simmer.
3. Mix water with cornstarch to make a slurry and add to the sauce thickening.
4. Simmer for a minute and then placed immediately on ice to cool quickly.

Noting that breakfast is the most important meal of the day, Danny Lledo, chief executive of Washington, DC'sXiquet andSlate wine bar, Recommends starting the day with this dish. It takes a total of 10 minutes from start to finish!

Ingredients

• 1 tablespoon butter
• 2 Canadian bacon
• 2 eggs
• 2 lances chopped finely chopped asparagiques
• 3 cherry tomatoes, quartered

How to do it

1. In the same pan with a tablespoon of butter on a higher average heat, put two slices of Canadian bacon, two eggs, two finely chopped asparagus and three cherry tomatoes, in quarters.
2. Cover the pan with its lid and wait for eggs to be cooked as you wish.
3. Once done, sprinkle a spoon with grated parmesan cheese.

"An easy and fast breakfast or a brunch product my crew enjoys, are Letkes," says Jeff Vuckko, Chef toLangham in Chicago. In fact, they are so easy that Vucko says you can even prepare at night before, if you just want to move from bed and have breakfast awaits you.

Ingredients

• Potatoes
• 2 eggs
• Salt and pepper
• 1/2 c. Cooking powder
• 1/3 cup of flour
• Onion or garlic (for traditional lethals)
• Sweet potatoes, zucchini, kimchi and herbs (for creative lethals)
• Poached egg, smoked salmon, sour cream and chives for filling

How to do it

1. Shut up some potatoes on your greasy or culinary robot if you have one. Run under water for 3-4 minutes so that the starch can flow. Pour the water, but try to reserve the starch you can see at the bottom of the bowl. This is one of your binders.
2. In this bowl, add the eggs, salt and pepper to taste, the cooking powder and the flour of your choice.
3. Mix until the desired thickness of your dough seems attractive.
4. If you want to go to the traditional road, add a diced onion or garlic.
5. If you want to be creative, use soft potatoes or another vegetable instead of your potatoes, such as zucchini. Add some rocket with Kimchi or herbs to your mix.
6. Take your dough and hoop it in a saucepan with a good amount of oil. Bring it over medium heat and let it become golden and delicious. Flip after 3-4 minutes. You must make sure that the potatoes / vegetables cooked through. Once cooked, it's almost time to eat.
7. For fittings, poached eggs, smoked salmon, sour cream and chives take the cake. Add some sea salt and cracked pepper. Care to become fantasy? A smoked salmon tank shot or osetra caviar would take it at the next level.

Cynthia Nevels, award-winning vegan chief and owner ofSoulgood, Inc. In Dallas, created this quick and easy recipe, which is made with Miyoko Creatmery's cashew nut butter. She notes that it is a popular choice among the visitors of his Food Truck of Soulgood Vegan.

Get the recipe forSoulgood.

Chris Riley, Culinary Expert, Recipe Developer and Founder ofBold cooking, says Sesame salmon bowls are a super flat to do the weekdays.

"As a general rule, when you have to do something fast, you end up with a meal fat and unhealthy. But with salmon bowls, you do not have to sacrifice time or health, "says Riley. "This meal filling and healthy requires small ingredients and can be made in half an hour."

Ingredients

• 4 salmon fillets (4 oz. Each)
• 1 C. Garlic salt tea, divided between the nets
• 2 cuxtes sesame seeds, divided among nets
• 1 cup of dry brown rice
• 1 lawyer, sliced, divided between bowls
• Cilantro chips and seaweed to garnish, optional

For dressing

• 4 c. Soy sauce soup
• 1 TSP Honey
• 1 teaspoon of chopped fresh ginger

How to do it

1. Preheat the oven to 350 degrees Fahrenheit. Line a pastry plate with an aluminum sheet, slightly layer in cooking sprayer and set aside.
2. Cook the rice according to the instructions of the package.
3. Sprinkle with garlic salt and sesame seeds equal to salmon fillets.
4. Cook salmon for 15 minutes to 350 degrees Fahrenheit or until you are cooked to your liking.
5. Do the bandage, combine soy sauce, honey and ginger.
6. To serve, divide the rice between four bowls and garnish with salmon fillet, 1/4 lawyer, a quarter of Cilantro / Algae chips if you wish.

Shelley Blechark, a personal chef and the owner ofElegant eats, recommend this roll of rolled water. "If you do not have a grill, no worries - simply use a regular saucepan," she says. And if spicy dishes are not your thing, omit the chili pepper when mixing the glaze and sprinkle it after for those who wish.

Ingredients

• 1 tablespoon oil
• 4 slim-thin chicken breasts
• Salt and pepper
• 1/2 cup of orange marmalade
• 2 TSP Dijon Mustard
• 1/2 c. (Or taste) crushed or ground chili pepper

How to do it

1. Heat the oil in a 12-inch stove until it simmer.
2. Chicken salt and pepper on both sides and add it to the pan. Cook without moving for five minutes or until golden brown.
3. Meanwhile, combine remaining ingredients in a measuring cup or a microwave to be measured and heat for 30 seconds, stirring once halfway.
4. Return chicken breasts on and the spoon icing on them.
5. Cook for two minutes or until cooked through.

This is another dishes easy to make the preferred dishes of Blechar. Is there a better way to use fruit with stone?

Ingredients

• 4 thin chicken breasts
• Salt and pepper
• 2 teaspoon of oil
• 1/2 cup apricot jam / jelly / canned
• 1 tablespoon soy sauce
• 1/2 c. Garlic tea

How to do it

1. Heating oil in a 12-inch 12-inch jump pan with medium heat.
2. Salk and pepper the chicken breasts and add them to the backup.
3. Cook for five minutes or until Golden Brown.
4. While the kitchen chicken, mix the canned, soy sauce and garlic together in a glass measuring cup and a microwave for a minute, stirring several times in the microwave.
5. Move the oven grid below the grill and turn the grill.
6. Return the chicken and pour the icing on it.
7. To grill for two minutes or until the chicken is cooked.

Marco Perocco, Chef and owner ofMarco's cuisine Cooking School in Italy, provided a recipe where you prepare pasta from scratch, so it takes a little more time. But if you use pasta from the store, it only takes the time to cook the pasta while you prepare the easy sauce.

Get the recipe forMarco's cuisine.

This versatile condiment can be put on anything-chicken, vegetables, pizza or all that your heart desires. Chris Frost, Head of HeadHeadgood In Australia, uses roasted almonds, sesame seeds, coriander seeds, cumin seeds, black peppers and sea salt in its recipe.

Ingredients

• 2 coriander seeds with s soup.
• 2 cumin seeds with c.
• 1 black spoon black pepper
• 1/2 cup of sesame seeds
• 1 C. Sea salt tea
• 80 g roasted almonds

How to do it

1. Roasted almonds until fragrant and take off the heat; Add sesame seeds when heat to cook slightly.
2. Mix all the ingredients in a culinary robot until slightly overwritten.

A labyrinth Boozy as a afternoon of treatment? Sign up! Kjartan Gíslason, Head of Icelandic dessert and founder ofChocolate omnom, provided his recipe.

Ingredients

• 1 cup of vanilla ice cream
• 1,25 oz vodka
• 1 oz Kahlua
• Cooled Espresso 1.5 oz or cold brewery
• Sea salt touch
• 25 g Omnom coffee + milk, melted; Leave a small piece for the garnish
• Whipped cream
• Freshly terrestrial organic coffee beans for filling

How to do it

1. Add ice cream, vodka and an espresso or cold brelf, as well as salt, in a mixer and mix for 30 seconds.
2. Take the melted chocolate and turn it inside the glass.
3. Pour the milkshake into the glass and decorate with whipped cream, freshly ground coffee and a piece of chocolate.
4. Serve immediately and enjoy!

Sam Marvin, Chef and owner ofEcho & rig In Las Vegas and Sacramento, recommends this dish in good health, which takes a total of 10 minutes to cook.

Ingredients

• 2 oz olive oil
• 1 whole oz, skin pistachios, chopped
• 12 oz Brussels sprouts; Leaves only
• 1/2 c. Kosher salt tea
• 1/2 c. Trette pepper black
• 3 c. Unsalted butter tea
• 1 lemon, juice

How to do it

1. Heat a tray to save on average heat.
2. Add Brussels Sprout leaves, pistachio, salt and pepper.
3. Sautéed until the leaves start to soften but are always bright green, about two minutes.
4. Add butter and melt at the layer.
5. Squeeze lemon juice and mix.

Chief John Manion ofEl Che Steakhouse & Bar in Chicago says that one of its most popular recipes isChemichurri, which is served as a steak trim Improve flavor. This is the recipe for the uses of the manion, but if you are pressed for time, he says it can be done in a culinary robot or a mixer instead of cutting the hand.

Ingredients

• 3 cups of flat parsley leaves (about 3 clusters), very finely chopped (no stems!)
• 6 cloves of garlic, very finely chopped
• 1 1/2 00 TSP finely chopped oregano leaves
• 1/4 cup of distilled white vinegar
• 1 C. Kosher salt tea
• 1 freshly ground black spoon
• 3/4 c dried red pepper flakes.
• 1 bay sheet
• 3/4 cup extra virgin olive oil

How to do it

1. In a watertight container in the middle air, stir together the parsley, garlic, oregano, vinegar, salt, black pepper, bay sheet and red pepper flakes.
2. Incorporate olive oil, cover and refrigerate chemichurri sauce during the night.

Seamus mullen, chief at theInstitute of Culinary EducationRecommends this recipe that serves four, noting that it is easy to do and meet in just 25 minutes.

Ingredients

• 1/4 cup of extra virgin olive oil from Spain
• 1 zucchini, cut into pieces
• 1 summer squash, cut into pieces
• 1/2 cup of mixed cherry tomatoes
• 1 bulb fennel, finely sliced
• 1 lemon, finely sliced ​​with seeds removed and lemon zest
• 1 cup of green beans, cut into 1 inch pieces
• Small bouquet of ramps or scallop bulbs, as well as minced green vegetables
• 2 garlic cloves, grated
• 2 wild salmon fillets, 6oz each
• 1 TSP Harissa Powder or Smoked Paprika
• Handle of fresh herbs, such as basil, tarragon or summer salt
• Salt
• Pepper

How to do it

1. Preheat your oven to 350 degrees Fahrenheit.
2. In a large saucepan, combine all vegetables and season carefully with salt, pepper and harissa powder. Mix everything with olive oil.
3. Season salmon with salt and pepper and some slices of lemons. Niche salmon on vegetables and roasted in the oven for 18 minutes.
4. Serve with a drizzle of extra virgin olive oil fruity of Spain and fresh herbs. "I like to use basil and tarragon, but all the live herbs will do," says Mullen.

Andy Clark, executive head atNapoli pasta bar In Washington, D.C., says he likes this recipe because it allows you to use tomatoes all year round. "In December, when you want tomatoes with a creamy mozzarella, you go to the store and find that they are all hard like a rock," says Clark. "This recipe allows you to condense sugar and flavor in the most difficult tomatoes to make them almost tasty as a warm tomato of the sun in July!"

Ingredients

• 6 Roma tomatoes (or any other type of tomato you prefer)
• Thyme de 6 oz, integer
• 12 garlic cloves, peeled and crushed
• 1/2 cup of olive oil
• Salt and pepper

How to do it

1. Preheat the oven to 300 degrees Fahrenheit.
2. Slice the tomatoes vertically, from the stem to the bottom.
3. On a sheet tray, pour 1/4 of the oil and rub.
4. Place the tomato cut laterally.
5. Cover the tomatoes equally thyme and place a crushed garlic clove on each half of the tomato.
6. Pour it uniformly on the oil on tomatoes and season with salt and pepper.
7. Cook on 300 degrees Fahrenheit, low and slow, for about an hour, or until you start to see the tomato start to be caramelized.
8. Cool completely before removing thyme and garlic. Discard garlic and thyme. Store the refrigerator tomatoes for a week.

Max Hardy, chef and owner ofCOOP DETROIT, recommend this light and refreshing salad.

Ingredients

• 1/4 red onion, juliented
• 1 bouquet of curly cabbage, chopped
• 8 sliced ​​strawberries
• 1 bouquet of Cilantro, chopped
• 3 medium beets, slices
• 1/4 of each pepper Tri-color, Julienn
• 1 cup of Greek yogurt
• 3 chopped garlic cloves
• 2 tablespoons of olive oil
• Salt and pepper

How to do it

1. In a mixer, add yogurt, garlic, vinegar, cilantro, salt and pepper and mix the combination for three minutes.
2. In a large mixing bowl, add all vegetables and fruits.
3. Mix your Cilantro Vinaigrette and cool yourself for 10 minutes.
4. Serve with your favorite roasted protein or fish. (Hardy notes that blackened chicken and blackened salmon are its favorite proteins to add.)

Brian Landry, Chief atJack Rose in New Orleans andMarsh house In Nashville, recommends this steak chopped sandwich. It's perfect for lunch or light dinner. Its recipe uses theTurbulent Oven, but you can also cook this open sandwich in a regular oven if you do not have one.

Ingredients

• 3 oz swirl steak, cut into small pieces
• 1.5 oz onions and peppers, skipped
• 2 oz American cheese in slices
• 1 bread brioche

How to do it

1. Slice bun brioche and toast.
2. Place the steak on half of the bun.
3. Place onions, peppers and American cheese on the other half.
4. Place with open turbocchef.
5. Cook at 525 degrees Fahrenheit for 45 seconds.

"My quick meal is a quick meal bought ramen's noodles that I am a documentary with chicken of the box, Kimchee, chicken garlic sauce, chicken remains to roasting and green onions" , declares Chef Cary Taylor ofReal farm box. "I like to crack an egg and a pocket in the broth."

Need some ideas? here is3 recipes to improve your instant brought.

David McKane, Executive Chief and Culinary DirectorKilkea Castle In Ireland, shared one of its rapid favorite recipes to do in the various restaurants of the complex.

Ingredients

• 400 g fresh fettuccine
• 200 g of unprinted bacon
• 350 g frozen chopped spinach
• 165 g cherry tomatoes, cut in two
• 1 teaspoon of garlic
• 300 ml fresh fat cream
• 1 tablespoon of olive oil

How to do it

1. Bring a large slightly salty water saucepan, add the fonttuckine and cook the following packaging instructions.
2. Meanwhile, in a deep frying pan, heat the olive oil and fry garlic with unreasoned bacon with slight golden. Add chopped spinach and two tablespoons of water, then cover and cook until spinach are defrosted.
3. Remove the lid and add the cherry tomatoes half-cut to the pan in the pan, season with salt and pepper, and let it cook for 2-3 minutes.
4. Drain the Fettuccini and add the bacon and spinach mixture with fresh fat cream. Incorporate well and serve immediately.

"It's a very simple mushroom recipe that I like to cook: grilled mushrooms that have been boiled in a seasoned broth," says Adrian Riccardo Castellanos, organizer of the food and leader contributing withMushroom windy city in Chicago. Castellanos notes that the recipe works better with black pearl mushrooms.

"This dish is very adaptable and can be eaten alone as well as used for Taco trim, burger fittings or in rice dishes," he says.

How to do it

1. Take the trumpet mushrooms and cut them into thin straps, then throw them into a boiling broth of your choice. (You can choose to enter the broth, but this is not necessary).
2. Mushrooms quickly absorb broth, so a short shock time of about two minutes. Scoop mushrooms with a slit spoon. Additional seasonings of your choice can be added at this point.
3. Once boiled, mushrooms will become malleable and capable of being secured on skewers. (The mushrooms are too fragile and will break if you cross before boiling).
4. Place the mushroom skewers on the grill, season with a little salt and cook until brown and slightly crisp. If a grid is not an option, jump the skewers and jump the mushrooms with a little oil and salt.