melissa-darabian-396x512

Great $10 Meals from Food Network Star Melissa D’Arabian

melissa-darabian-396x512

Want to make a great meal for $10? Impossible? Not with recipes from Melissa D’Arabian, host of the Food Network’s Ten Dollar Dinners. On her new show, Melissa manages to cook up wonderful meals without breaking the bank. Here she graciously shares with us three of her favorites. Thanks, Melissa!

mn0102_crispy-skinned-chicken-a-lorange_s4x3_lg

Crispy-Skinned Chicken a l’Orange

Kosher salt and freshly ground black pepper

3 skin-on bone-in chicken breast halves

1 tablespoon vegetable oil

1/2 cup frozen orange juice concentrate

4 tablespoons honey

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper over medium heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Place the chicken skin side up in the pan and then in the oven. Bake until internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest 10 minutes. To serve: remove the chicken breast from the bone and slice the meat on the bias.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Inactive Prep Time: 10 minutes

Ease of preparation: easy

mn0102_fennel-and-cabbage-slaw_s4x3_lg

Fennel and Cabbage Slaw

Recipe courtesy Melissa d’Arabian

1 fennel bulb, core removed, cut into quarters, and sliced very thinly

1 cup thinly sliced purple cabbage

2 scallions, chopped

2 strips bacon, cooked crisp and chopped

For the dressing:

1/4 cup mayonnaise

3 tablespoons red wine vinegar

3 tablespoons chopped fennel fronds

1 teaspoon sugar

Salt and freshly ground black pepper

Toss the fennel, cabbage, scallions, and bacon together in a medium bowl. Whisk the mayonnaise, vinegar, fennel fronds, sugar, and salt and pepper, to taste, in a small bowl, and toss with the salad.

Yield: 4 servings

Prep Time: 25 minutes

Ease of preparation: easy

mn0102_perfect-crispy-potatoes_s4x3_lg

Perfect Crispy Potatoes

Recipe courtesy Melissa d’Arabian

1/4 cup vegetable oil

3 russet potatoes, peeled, and cut into 1/2 inch cubes

Kosher salt and freshly ground black pepper

3 tablespoons water

1 tablespoon unsalted butter

Preheat oven to 375 degrees F.

In a large sauté pan, heat the oil over medium-high heat. Sauté the potato cubes with salt and pepper, stirring frequently, for 5 minutes. Turn the heat up to high, add the water, stir, and cover the pan with a lid. Steam the potatoes until the water evaporates, about 3 or 4 more minutes. (Every minute or two, open the lid long enough to stir the potatoes so they don’t stick.) Lower the heat back to medium, and sauté another 1 to 2 minutes until all traces of water are gone. Then toss in the butter and stir to coat the potatoes. Spread out the potatoes on a baking sheet. Bake in the oven until the potatoes are crisp and browned to your liking, about 15 to 25 minutes depending on how dark you want them.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 35 minutes

Ease of preparation: easy

All recipes courtesy of Melissa D’Arabian. For more information go to www.foodnetwork.com/tendollardinners for more recipes, videos, and information about Melissa.

Add Comment Register



Leave a Reply