{"version":"1.0","type":"stack","id":"7452c8e2-b95e-42e8-82bb-7d07be138d41","url":"https://stacklist.com/stack/OSpwhIBcwR7MZKOXbfxL","title":"Q1 Dinners Made","description":null,"privacy":"public","created_at":"2025-01-13T22:12:48.890Z","updated_at":"2025-01-13T22:12:48.890Z","author":{"username":"bonnie","name":"Bonnie Hudson","url":"https://stacklist.com/bonnie","type":"person"},"category":null,"items":[{"id":"acceccd2-cd45-458b-b91f-525ea3256442","position":1,"title":"Marry Me Chicken Meatballs","url":"https://oliviaadriance.com/marry-me-chicken-meatballs/","note":null,"image":{"url":"https://ucarecdn.com/8e3dd99b-2014-4267-8d0a-b357be756bf8/","alt":"Marry Me Chicken Meatballs","width":1200,"height":630},"direct_link":"https://stacklist.com/card/acceccd2-cd45-458b-b91f-525ea3256442","created_at":"2025-01-12T14:38:30.454Z","updated_at":null},{"id":"51336ab5-c18e-4ca7-b07f-2fc7ebb916a7","position":2,"title":"Taverna Salad Recipe","url":"https://cooking.nytimes.com/recipes/1025202-taverna-salad?smid=ck-recipe-iOS-share","note":"This colorful, meal-of-a-salad from Lidey Heuck’s cookbook, “Cooking in Real Life”, is inspired by two dishes: classic Greek salad (also known as horiatiki) and fattoush, the Lebanese salad of vegetables and pieces of fried pita.\n\nIngredients\n\n⅓ cup plus 2 tablespoons extra-virgin olive oil\n2 tablespoons red wine vinegar\n1teaspoon minced garlic (1 small clove)\n½ teaspoon dried oregano\nSalt and pepper\n1 cup halved cherry tomatoes\n1(15-ounce) can chickpeas, rinsed\n1orange or yellow bell pepper, diced\n½ large English cucumber, seeded and diced\n½ cup pitted Kalamata olives\n¼ cup chopped fresh parsley\n¼ cup minced red onion or shallot\n2 tablespoons (drained) capers, coarsely chopped\n2 scallions, thinly sliced\n1(6-inch) pita (I sub Faro)\n1(8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices\n\n","image":{"url":"https://ucarecdn.com/fb1e105b-85e4-4fc3-812e-7c0d60031cc6/","alt":"Taverna Salad Recipe","width":1200,"height":630},"direct_link":"https://stacklist.com/card/51336ab5-c18e-4ca7-b07f-2fc7ebb916a7","created_at":"2025-01-05T03:03:05.904Z","updated_at":null},{"id":"9aeefa95-68f0-4659-a72a-e03dbca31b6d","position":3,"title":"One-Pot Chicken and Rice With Caramelized Lemon Recipe","url":"https://cooking.nytimes.com/recipes/1025436-one-pot-chicken-and-rice-with-caramelized-lemon?smid=ck-recipe-iOS-share","note":"6 bone-in, skin-on chicken thighs (about 1½ pounds)\nSalt and black pepper\n2 teaspoons dried oregano\nCrushed red pepper\n2 tablespoons extra-virgin olive oil\n2 lemons\n1 cup pitted Castelvetrano or kalamata olives, smashed and roughly chopped\n6 garlic cloves, minced\n1 medium shallot or ½ medium onion, minced\n1.5 cups long-grain white rice, rinsed\n3 cups (32 ounces) chicken broth\n¼ cup roughly chopped fresh parsley, for serving\n\nPreparation: \n\nStep 1:\nHeat the oven to 400 degrees. Use paper towels to pat the chicken thighs until dry on all sides. Season the chicken with 1 teaspoon each salt, pepper and dried oregano and a pinch of crushed red pepper.\n\nStep 2:\nPlace a large Dutch oven or other heavy-bottomed pot over medium-high heat and add oil. Let oil heat up for a few minutes. Add thighs to the pot, skin side down, and let cook undisturbed until they self-release from the bottom of the pot, about 5 minutes. Remove from the pot and set aside.\n\nStep 3:\nCut 1 lemon into ¼-inch-thick slices. Add to the pot and cook until caramelized and softened, about 2 minutes. Remove from the pot and set aside.\n\nStep 4:\nAdd the olives, garlic, shallot and 1 teaspoon each salt, pepper and dried oregano to the pot. Cook over medium-low heat, scraping browned bits from the bottom of the pan, until garlic is fragrant, 2 to 3 minutes. Turn the heat up to high, add the rice and broth to the pot, stir to combine and cover until it comes to a boil, about 5 minutes.\n\nStep 5:\nRemove the pot from heat, add the browned chicken thighs on top of the rice, skin side up, then cover the chicken thighs with the lemon slices. Place the pot, covered, into the oven and bake until the rice and chicken are fully cooked, 25 to 30 minutes. Serve topped with fresh parsley and a squeeze of lemon juice.\n","image":{"url":"https://ucarecdn.com/8e8803fa-3ce6-48c5-baa6-0810e788e7f4/","alt":"One-Pot Chicken and Rice With Caramelized Lemon Recipe","width":1200,"height":630},"direct_link":"https://stacklist.com/card/9aeefa95-68f0-4659-a72a-e03dbca31b6d","created_at":"2025-01-03T17:36:00.040Z","updated_at":null},{"id":"21e01e8d-b889-4f09-8223-697e01d809c3","position":4,"title":"Charred Carrots with Orange and Balsamic Reduction","url":"https://cooking.nytimes.com/recipes/1021645-charred-carrots-with-orange-and-balsamic?smid=ck-recipe-iOS-share","note":"4 servings 1½ pounds rainbow carrots, scrubbed (about 8 large or 15 medium carrots) 3 tablespoons good-quality olive oil 1½ teaspoons minced fresh thyme leaves Kosher salt and freshly ground black pepper ½ orange, zested and juiced 1 tablespoon syrupy, aged balsamic vinegar Fleur de sel or sea salt 1.Position an oven rack 4 inches away from the broiler and heat the broiler. 2. Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly ½-inch wide. 3. Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1½ teaspoons kosher salt and ½ teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer. 4. Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss coat. Taste for seasoning.\n","image":{"url":"https://ucarecdn.com/0d0d3c5a-70dd-4237-ad88-4190182dd99b/","alt":"Charred Carrots with Orange and Balsamic Reduction","width":1200,"height":630},"direct_link":"https://stacklist.com/card/21e01e8d-b889-4f09-8223-697e01d809c3","created_at":"2024-12-25T22:36:19.791Z","updated_at":null},{"id":"bebd8885-5f48-46d7-af3f-765cdcfe883f","position":5,"title":"Best Chicken Orzo and Feta Recipe","url":"https://food52.com/recipes/34205-chicken-thighs-with-tomato-orzo-olives-and-feta","note":"Savory flavors abound in this easy-to-make, one-pot chicken orzo dish, featuring toasted orzo, juicy chicken thighs, and a medley of Mediterranean flavors.\n","image":{"url":"https://ucarecdn.com/5122c96e-d830-489a-af85-a961d6b2607c/","alt":"Best Chicken Orzo and Feta Recipe","width":1200,"height":630},"direct_link":"https://stacklist.com/card/bebd8885-5f48-46d7-af3f-765cdcfe883f","created_at":"2024-12-19T14:59:02.853Z","updated_at":null},{"id":"b1edb93a-c02d-459c-aca1-fe61cc84e1fa","position":6,"title":"Shrimp Tacos","url":"https://www.instagram.com/p/DDdDNdXOVlV/?img_index=1","note":"Pickled Onions:\n• 1/2 red onion, thinly sliced\n• 1/2 cup distilled white vinegar\n• 1/2 cup water\n• 1 Tbsp sugar\n• 1 tsp kosher salt\n\nSauce + Slaw:\n• 3/4 cup plain Greek yogurt\n• 1/4 cup light sour cream\n• 3 Tbsp fresh cilantro, finely chopped\n• 1 clove garlic, minced\n• 1–2 limes, juiced (to taste)\n• 2 Tbsp water\n• 1/4 tsp salt\n• 3 cups red cabbage, shredded\n\nTacos:\n• 1 lb large shrimp, peeled and deveined\n• 1+1/2 tsp chili powder\n• 1+1/2 tsp cumin\n• 1/2 tsp garlic powder\n• 1 tsp kosher salt\n• 1 Tbsp olive oil\n• 6–8 cassava flour tortillas\n• 1 avocado, sliced\n• 1/2 jalapeño, diced\n\nPlace the sliced onions in a heat-safe bowl. In a small pot, combine vinegar, water, sugar, and salt, and bring to a gentle boil. Pour the hot liquid over the onions and let sit at room temperature while you prep the other ingredients.\n\nMix all the ingredients for the sauce except the cabbage. Set aside 1/4 cup of the sauce for topping, then toss the remaining sauce with the shredded cabbage.\n\nIn a bowl, toss shrimp with chili powder, cumin, garlic powder, and salt. Heat a large pan over medium-high heat with 1 Tbsp olive oil. Sear shrimp for 1–2 minutes per side, until pink and opaque \n\nToast tortillas.\n\nAssemble each taco with slaw, shrimp, pickled onions, avocado, jalapeño, and a drizzle of the yogurt sauce.\n","image":null,"direct_link":"https://stacklist.com/card/b1edb93a-c02d-459c-aca1-fe61cc84e1fa","created_at":"2024-12-13T20:11:55.048Z","updated_at":null},{"id":"3913e7ff-45ae-49e3-84ba-b05bca08d30e","position":7,"title":"Sushi Rice","url":"https://cooking.nytimes.com/recipes/10754-sushi-rice","note":"Discover the secret to making perfect sushi rice at home. This recipe, adapted from 'The Great Sushi and Sashimi Cookbook,' combines short-grained rice with the flavors of vinegar, sugar, and salt. Use it as a base for your own sushi creations or as a delicious component in a chirashi sushi bowl paired with sliced fish, vegetables, pickled ginger, and wasabi.\n","image":{"url":"https://ucarecdn.com/278679c5-57db-412a-802c-5014533187af/","alt":"Sushi Rice","width":1200,"height":630},"direct_link":"https://stacklist.com/card/3913e7ff-45ae-49e3-84ba-b05bca08d30e","created_at":"2024-12-16T21:23:51.533Z","updated_at":null}],"stats":{"likes_count":0,"items_count":7},"_links":{"self":"/api/public/stack/OSpwhIBcwR7MZKOXbfxL.json","html":"https://stacklist.com/stack/OSpwhIBcwR7MZKOXbfxL","rss":"/api/feeds/stack/OSpwhIBcwR7MZKOXbfxL/rss","json_feed":"/api/feeds/stack/OSpwhIBcwR7MZKOXbfxL/json"}}