• PytnPlace on August 29, 2022

  Steak tips with mushrooms and Blue Cheese. Made with tenderloin tips, cremini shrooms, cream cheese instead of heavy cream. Would be good with pork tenderloin as well. Very tasty!

• PytnPlace on August 29, 2022

  Spicy Grilled Shrimp Skewers. Yum! I brushed shrimp with EVOO, Creole seasoning and smoked paprika instead of the cayenne & Salt. Super easy, quick and delish!

• PytnPlace on August 29, 2022

  Sautéed chicken with mustard and dill sauce. I subbed fresh thyme for dill because that is what I had. The chicken was not cooked through at the suggested time. Next time I will pan-roast the chicken and reduce the wine before I add the broth.

• BethNH on May 19, 2018

  Chicken Teriyaki Stir Fry This recipe is missing from the list of recipes in the book on EYB. This was quick and easy and made a very serviceable dinner. I'd eat it again but I don't think anyone would be jumping up to request it.

• neffashley on May 15, 2013

  Good book for tasty weeknight dinners. Everything I have made from here (10+ recipes) took me less than an hour start to finish.

Notes about Recipes in this book

• Baked pork chops with Parmesan-sage crust

  • sara_m1j652 on March 05, 2026

    Pivoted to panko, flavor very good, but didn’t end up really crispy or brown even baking extra minutes/turning on broiler

• Barbecue chicken sandwiches with slaw

  • mharriman on June 26, 2020

    This was indeed simple... And easy. I was out of BBQ sauce, so I made my own, which elevated the chicken flavor.

• Barbecue pork tenderloin with cabbage slaw

  • Ivy on June 29, 2015

    Would double the salad part of this recipe along with the dressing. Salad as written in recipe fed 3 adults.

• Broiled salmon with potato crust

  • mharriman on October 16, 2018

    Wonderful! The potato chip, chopped dill and lemon zest topping was a creative way to produce a quick, nice potato topping. I used Utz original kettle chips. In my oven, two minutes was almost too long. I’d shorten the topping broiling to 90 seconds next time. I made the suggested spinach and garlic accompaniment and it was a good pairing for the salmon recipe. A keeper!

• Cheesy chicken and broccoli casserole

  • mharriman on June 30, 2020

    This was a big step up in flavor and appeal from the chicken and broccoli casseroles I used to get where I lived while in college. I liked the idea of using whole chicken breasts instead of cut up chicken. I also liked using barely cooked broccoli. This recipe hit the spot for comfort food. I substituted Marsala wine for sherry since I was out of the latter and that worked well. Served over Jasmine rice.

  • Dollhouse_Cuisine on April 29, 2024

    Very good.

• Chicken breasts amandine

  • mharriman on April 08, 2024

    I used regular chicken breasts and cut them horizontally to create thinner slices. We liked the crunchiness of the almond and panko crusts on the breasts but the overall flavor was very mild, almost bland, resulting in us wanting more herbs or spices. Pan frying as instructed worked well with perfectly cooked, juicy and tender chicken. This is a good entree choice when you want a neutral-tasting main dish.

• Chicken quesadilla pie

  • Laurmel on April 20, 2020

    I’ve lost count how many times I’ve made this recipe. I often pack this for lunch with a little sour cream, salsa, and side salad.

• Chicken with vinegar and peppers

  • PickyPalateMom on November 16, 2025

    November 2025. This was terrific. Made with 2 chicken breasts, which I guess is actually 1 whole chicken breast, but easily served 4 people. Didn’t use the sliced banana peppers, whatever that is. Did sauté a red pepper in with the onion. I also stole an idea from the David Lebovitz recipe for mustard chicken and rubbed some Dijon mustard mixed with paprika into the chicken skin before I salted it. That was terrific, and may be part of the reason that the chicken was juicy and not dry. The chicken needed an extra 5 minute of sautéing to come up to the right temperature (72 degrees C at the thickest part near the bone). The sauce was delicious. Yes I used white wine vinegar - I had that big bottle of Niagara Riesling vinegar in the basement just waiting for this recipe. Served with mashed potatoes and green beans.

• Chicken, black bean, and goat cheese tostadas

  • paula_2jbrri on May 05, 2026

    This recipe didn’t go exactly as planned. Yesterday, I made Chicken and Chickpea Tagine, which was okay, but we didn’t really like it, so there were leftovers. I’m a bit dyslexic, so when I shopped for the tortillas, I ended up with 6 eight-inch tortillas instead of 8 six-inch ones. I layered everything with chicken, rolled it into a burrito, and put it in the oven. I didn’t have quite enough chickpeas and carrots, and I didn’t want to open another can of black beans, so I made a corn salsa. The beans and chicken were already seasoned from yesterday, so I just mashed the beans, shredded the chicken, layered everything, rolled it into a burrito, and baked it. It was a great meal for Cinco de Mayo.

• Cool corn salad

  • mharriman on May 15, 2020

    Great salad for today’s 85 degree temperatures. I had 10 ounces of ‘steam in bag’ corn, so I adjusted the other ingredients accordingly. This salad went well with grilled shrimp and tomatoes. Easy to make. Will repeat.

• Crisp-skinned bourbon chicken

  • mharriman on May 24, 2026

    Delicious. I didn’t have bourbon on hand so I used Scotch and it turned out well. We liked the rich flavor of the sauce juxtaposed with the crispy chicken skin. The chicken was moist on the inside at the prescribed stove top time and temperature. Served with the suggested sweet potatoes.

• Easy rice pilaf

  • sarahawker on December 13, 2021

    Served with the Pork Piccata and family loved this very simple dish. Turned out lovely.

• Flank steak with quick chipotle aioli

  • Dollhouse_Cuisine on April 29, 2024

    Very good.

• Foil-baked fish with black beans and corn

  • paula_2jbrri on April 03, 2026

    I usually buy tilapia because the filets in the packages of cod my grocery store carries come in various thicknesses. This time, I bought some skin-on whiting because the filets were uniform in size. The recipe still worked. It was a little spicier than I like. I served it with white rice. Next time I'm going to roll everything and some Mexican creams into a flour tortilla shell.

• Fresh country chicken with herbs and honey

  • mharriman on February 14, 2021

    I only did the chicken sautéing for this recipe, so I didn’t give it a rating (used bone in breasts for the Lemon chicken in same cookbook), but the method of cutting the breasts in half crosswise was an aha moment for me. Most grocery store bone- in chicken breasts are way too big for one serving at my house, and this solution solves the dilemma and provides extra pieces for another use. Breast halves were at 160 f in 11 minutes ( after browning) at level 4 on my electric stove.

• Garlic shrimp with basil

  • Liz_Young on April 22, 2024

    Lots of flavor - we both really liked this. Will make again.

• Ginger pork spring rolls

  • BrendaD1962 on October 16, 2022

    The filling and dipping sauce were delicious, however I found the rice paper wrappers to be chewy. This has nothing to do with the recipe, I may have done something wrong as I’ve never used them before. The flavour of the spring rolls was very good though.

• Grilled honey-mustard chicken

  • mharriman on December 11, 2018

    Tasty! This was easy to make. I brushed my chicken breasts with the mustard sauce and grilled them on a stovetop grill pan for five minutes on each side. Then, I put the breasts in a baking pan for 20 minutes in a 350 degree oven. I finished the chicken with the mustard/ sour cream sauce.

• Herb-crusted steaks with lemon-garlic potatoes

  • mharriman on April 01, 2021

    Easy to prepare. The treatment of first microwaving, then finishing with pan roasting the potato chunks produces surprisingly flavorful potatoes. The herb topping on the steaks is a nice addition (I used basil and Italian parsley). Our tenderloin steaks were on the tough side, so no rating for recipe. Note to self: No more impulse buying of meat at the grocery store closest to my house.

• Lemon chicken and rice soup

  • breakthroughc on January 08, 2024

    I haven’t made this recipe in a long time. It is a delicious chicken soup that is weeknight friendly. I used boneless chicken thighs. I don’t think it is necessary to dirty a pan to warm the broth. You could simply add it to the onions and bring it to a simmer before adding the chicken and rice back in. It might shave a few minutes off the cooking time, but you have an extra pan to wash. It is thick and creamy from the egg yolks without cream or dairy. I should make it more often.

• Lemon chicken with artichokes and potatoes

  • mharriman on February 14, 2021

    I used bone in chicken breasts and followed the directions for the French country chicken in the same cookbook. Both recipes have you pan sauté the breasts, tent them on a plate, and then complete the entree. We liked the potatoes, artichokes, lemon and garlic on their own but they were kind of disconnected to the already cooked chicken, which could have been served with anything. The chicken needed to be incorporated with the other ingredients during cooking to make it more a part of the entree and meld the flavors. If I make this again, I’d add the other ingredients to the chicken about halfway through the cooking of the chicken.

• Linguine with crab and sherry cream sauce

  • mharriman on December 14, 2020

    The sherry cream sauce for the lump crabmeat and pasta was lovely but the crab mixed in with it was just okay. I’d repeat the sauce with salmon next time if I were to try it again. Substitution: half and half for the heavy cream. Even with the prep, this was on the table in 30 minutes.

• Mashed sweet potatoes

  • mharriman on May 24, 2026

    I really liked the idea of combining all the ingredients at the beginning in one pot and having a finished product at the end of cooking. The instructions were easy to follow and the potato mixture mashed easily after 30 minutes on the stove. I used half n half instead of heavy cream and was glad I did. What I didn’t like so much was the recipe’s very heavy sugar and butter content. The butter and brown sugar made for heavily sweetened sweet potatoes- almost too much sweetness for our taste- especially paired with the bourbon chicken recipe on the same page.

• Mediterranean tuna melt

  • mharriman on October 20, 2020

    This is a great recipe for enhancing a plain tuna sandwich. I used Afghan flatbread instead of a sliced baguette and Monterrey Jack cheese instead of provolone, since that’s what I had in my fridge.

• Middle Eastern pita sandwiches

  • mharriman on October 19, 2022

    Excellent! For a burger with so few ingredients, this is the best lamb one we’ve tasted. We love fresh mint, so I added a tablespoon of minced leaves in each pita instead of lettuce. That ingredient added a wonderful complementary flavor. As promised, the recipe was also easy and fast to put together and pan-fry. Changes: I made six patties instead of 12 and put two in each pita. I used prepared tzatziki (Cedar’s brand) instead of making the sauce prescribed. As is typical with the ATK brand , this recipe, some with cooking or add-on variations, also appears in ATK Dinner For Two special edition magazine, the ATK Cook’s Illustrated Meat Cookbook, and the ATK Mediterranean Cookbook.

• Pan-roasted chicken and potatoes

  • Dollhouse_Cuisine on April 29, 2024

    Good.

• Pan-seared chicken breasts with olives and feta

  • mharriman on February 10, 2021

    This recipe is similar to one I’ve made from Cooking Light but uses bone in/ skin on chicken breasts and doesn’t include cherry tomatoes or fresh basil. We liked this version because the vegetables are sautéed in chicken broth, which gives the entree a fuller flavor.

• Pan-seared halibut with black bean sauce

  • mharriman on July 06, 2020

    We thought this was very good. This isn’t an overpowering sauce (didn’t use the hot version of black bean sauce) and has a nice subtle flavor. I especially liked the sautéed ginger; it took the black bean sauce to the next level. I doubled my black bean sauce because I thought the mixture was too watery. I followed the pan searing directions verbatim. My fillets came out flaky and nicely browned. Steamed broccoli was a good accompaniment. There was enough sauce that it became a condiment for the vegetable. Good enough to repeat.

• Pork and broccoli lo mein

  • mharriman on December 04, 2018

    Tasty dish. I used Ramen noodles (chose to not hunt down the fresh Chinese). The sesame oil lends a lot of flavor to this simple but filling entree. Served with a green salad and Riesling wine. Nice!

• Pork chops with spicy orange glaze

  • mharriman on October 17, 2022

    A quick recipe and easy to put together. We thought the flavor was okay, but nothing special. The quick-cooking sauce doesn't lend itself to much depth of flavor as a glaze since it’s poured over just before serving. I probably won't repeat it.

• Pork cutlets piccata

  • sarahawker on December 13, 2021

    Very easy and flavorful for not a lot of effort. Served with the recommended rice pilaf.

• Prosciutto-wrapped cod with lemon-caper butter

  • mharriman on September 22, 2018

    The combination of flavors in this recipe create a restaurant worthy entree. Served with the recommended creamy orzo... and a green salad. Nice!

• Quick chicken and dumplings soup

  • Dollhouse_Cuisine on April 29, 2024

    Very good.

• Quick Thai curry with chicken, sweet potatoes, and green beans

  • Dollhouse_Cuisine on April 29, 2024

    Yummy.

• Sesame noodles with chicken and asparagus

  • Jane on March 16, 2011

    Good quick dinner for during the week. Chicken quickly stir-fried then mixed with pasta and asparagus which cook together. The sauce of peanut butter and Asian flavorings was very tasty.

• Skillet tamale pie

  • jenmacgregor18 on September 20, 2021

    Other than having already baked cornbread, this comes together quickly. I baked a box of jiffy cornbread mix in an 8 in square pan the day before & used that. I added some corn to the meat mixture with some granulated onion, garlic & New Mexican chile powder. I didn't have any tomatoes with chile, so I added a separate can of green chiles, split between the cornbread mixture and the beef and beans. It was very good and B & D both loved it.

• Shrimp piccata pasta

  • Erica on January 10, 2014

    Simple (as promised), good flavors, pretty healthy. Doesn't knock your socks off but for everyday cooking, a keeper.

  • mharriman on November 05, 2022

    I made some changes for two instead of four servings and also cut down the carbs. The recipe calls for 1 pound of pasta for four people but a serving size is 2 ounces per person. I reduced the linguine to that amount.i also used whole wheat pasta (Delallo brand). I also reduced the butter to less than half what was called for. Everything else I simply cut by half for two people. I did add grated Parmesan reggiano at the end, along with the parsley topping. Delicious results! My husband and I enjoyed this dish very much. Served with a red lettuce salad and balsamic vinegar.

• Steak teriyaki

  • mharriman on December 10, 2019

    Tasty. I made some changes because I thought the amount of sugar (1/4 cup for two people) and soy sauce ( 1/4 cup for two people) was way more than needed and not very healthy. I reduced the soy sauce to 1/3 cup and the sugar to two tablespoons, and it turned out fine. Served over brown rice alongside steamed broccoli. An easy main meal.

• Seared salmon with a balsamic glaze

  • mharriman on May 06, 2020

    This is one of the more simple and straightforward salmon with balsamic glaze recipes I’ve tried, and it’s one of the better ones. This pair wells with mashed potatoes or a grain like farro.

• Southwestern salmon cakes

  • mharriman on December 18, 2018

    These were very good but as Bob.NH says, they are time consuming to prepare. I spent nearly an hour chopping and mincing the salmon, herbs, and scallions, making the sauce, and creating the panko crusted cakes. I decided to refrigerate the cakes for a few hours before pan frying them. They held their shape and were easy to flip. My husband and I liked their light texture and flavorful sauce. They went well with an oyster stew I made the day before.

  • Bob.NH on October 04, 2015

    Not simple. Took me 1 1/2 hours to make, but were very good.

• Salmon with asparagus and chive butter sauce

  • mharriman on March 22, 2019

    Very good! I liked this new way (for me) of cooking salmon. I halved all the ingredients since it was just for two of us; the 8 minute cooking time was a bit long. My Wegman’s fish monger did a great job skinning my wild sockeye salmon, but they would have been better poached for 6-7 minutes. Even so, this recipe is indeed easy and flavorful. Served with russet baked potatoes and a garden salad, along with an Oregon Pinot noir. Reminded me of long ago meals from my home state of Oregon.

• Sautéed chicken with mustard and dill sauce

  • mharriman on October 09, 2018

    This recipe makes a delicious poultry entree, but the directions to sauté the chicken breasts for 10 minutes and then rest them while making the sauce is a marketing attempt to pretend today’s plump retail chicken breasts reach an internal temp of the needed 165 degrees in a short time. Mine were at 80 degrees. I finished the cooking by tenting them with foil in a baking dish, in a 350 degree oven for 10 minutes, while I made the sauce. They were then ready to eat at a safe and proper temp and still juicy.

• Seared scallops with lemon, peas, and mint orzo

  • mharriman on February 22, 2020

    Tasty. ATK says this is “ a light dish perfect for a summertime meal” but we found it was good on a cold winter night and it didn’t require any produce or other ingredients that are prime only in summer. I altered the instructions a bit: didn’t use a non stick large skillet. Instead, I used a Le Creuset Dutch oven to make the risotto- like pasta. I pan seared the scallops in a nonstick skillet afterwards. With the butter, peas, and garlic, the orzo is indeed risotto-like. I brought the orzo and liquid to boiling, reduced the heat to a gentle boil, and stirred almost constantly. That worked well. This was an interesting alternative for a pan seared scallop entree. Definitely worth a repeat visit. Went well with German Alsace region Riesling wine.

• Stir-fried sesame shrimp

  • mharriman on October 19, 2022

    Another quick and easy recipe from this book. I liked the healthy ingredient list and that it was short. The oyster sauce and fresh ginger gave the dish needed flavor without being overwhelming. I served the shrimp, sauce, and asparagus over brown jasmine rice. Good weeknight meal that took 30 minutes from start to finish.

• Shanghai chicken salad

  • Traycee on September 28, 2020

    Excellent. Very easy and very flavorful.

• Thin-cut pork chops with creamed spinach

  • Dollhouse_Cuisine on April 29, 2024

    Good.

• Shrimp with ham and cheddar grits

  • Dollhouse_Cuisine on April 29, 2024

    I liked okay; John liked it better than I did.

• Skillet shepherd's pie

  • EatnCookFood on January 04, 2026

    Have made this many times. I am not sure I consider it shepherds pie per se but it is an easy casserole. I have doubled it several times assembling it in a casserole dish to feed a crowd. It is easy and very kid friendly. I recommend tasting the meat mixture to make sure it is seasoned to your liking. Makes good leftovers.

• Skillet chicken tikka masala

  • cynthia_lx08f9 on February 16, 2026

    Delicious but add way more spices than just garam masala or it’s just too mild.

• Roasted paprika chicken with green beans

  • megan_c5h73x on June 02, 2026

    TERRIBLE