Editors of Southern Living Magazine - Southern living 2016 annual recipes: every single recipe from 2016

Southern Living

2016 Annual Recipes

January

Dutch oven, skillet, or slow cookergreat meals and easy cleanup are just a pan away

Brighten winter days with ginger-flecked shortbread topped with a swirl of lemon frosting

Simple, scrumptious standout dinners from pan to plate

Hands-off cooking and minimal prep equal satisfying stress-free suppers

The big, bold, varied flavors of the Lone Star State come together in a delicious new cookbook from Texas native Jessica Dupuy

Guilt-free mac and cheese? No problem. Weve got it covered

Cookbook author Deb Wises new book serves up decadent desserts in 300 calories or less

Master One Great Dish

ADD THREE DELICIOUS RECIPES TO YOUR REPERTOIRE THAT REQUIRE ONLY A DUTCH OVEN, SLOW COOKER, OR SKILLET

IT DOESNT GET ANY MORE GRATIFYING than making a delicious home-cooked dinner in one pot at the end of a busy dayan all-in-one meal that can be prepared in a Dutch oven, a skillet, or a slow cooker. Its no wonder then, in our ever-busier lives, that one-pot meals have earned their own hashtag in the recipe world. But if you think quick and easy means brown and boring, then we have three bright and flavorful recipes to fix that. The best part? You dont need fancy ingredients or culinary-school skills to make these meals at home. Its as simple as opening a can of crushed tomatoes, slicing carrots, or chopping onions and peppers. Plus, weve collected a handful of foolproof tips from a few of our favorite chefs to freshen up your cooking routine for the New Year.

THREE-BEAN CASSOULET WITH CORNMEAL DUMPLINGS

A mixture of beans gives this dish contrasting textures and colors.

CASSOULET

1 cup sliced carrots

cup coarsely chopped red onion

1 Tbsp. olive oil

2 tsp. minced garlic

1 (8-oz.) package cooked cubed ham

1 (16-oz.) package frozen baby lima beans

1 (16-oz.) package frozen butter peas

1 cup frozen black-eyed peas

1 (32-oz.) container reduced-sodium chicken broth

2 tsp. finely chopped fresh rosemary

tsp. table salt

tsp. freshly ground black pepper

CORNMEAL DUMPLINGS

cup all-purpose flour

cup plain yellow cornmeal

1 tsp. baking powder

tsp. baking soda

tsp. kosher salt

tsp. freshly ground black pepper

2 Tbsp. cold butter, cubed

1 tsp. finely chopped fresh rosemary

cup buttermilk

Prepare Cassoulet: Saut carrots and onion in hot oil in a Dutch oven over medium heat 3 to 4 minutes or until tender. Add garlic, and saut 1 minute. Add ham, and cook, stirring often, 3 minutes. Stir in lima beans and next 6 ingredients; bring mixture to a boil, reduce heat to low, and simmer, stirring occasionally, 15 minutes.

Meanwhile, prepare Dumplings: Whisk together flour and next 5 ingredients in a medium bowl. Cut butter into flour mixture with a pastry blender until mixture resembles coarse meal. Stir in rosemary; add buttermilk, and stir just until dough is moistened.

Drop dough by tablespoonfuls to 1 inch apart into bean mixture. Cover and simmer 15 to 20 minutes or until dumplings are done and dry to the touch. Serve immediately.

Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

MAKES 6 to 8 servings. HANDS-ON 30 min. TOTAL 55 min.

SLOW-COOKER PARMESAN-HERB PORK LOIN WITH CHUNKY TOMATO SAUCE

Prep the night before, start cooking in the morning, and it will be ready when you get off work. Or prep it and cook on high for a hearty weekend lunch or dinner in 3 to 4 hours.

2 cups chopped yellow onion

1 cup chopped carrots

1 cups chopped fresh fennel

6 garlic cloves, chopped

2 Tbsp. olive oil

1 cup red wine

1 (28-oz.) can whole tomatoes

1 (14.5-oz.) can crushed tomatoes

cup reduced-sodium chicken broth

3 tsp. kosher salt, divided

1 tsp. black pepper, divided

cup freshly grated Parmesan cheese

1 Tbsp. chopped fresh rosemary

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh flat-leaf parsley

1 (2-lb.) boneless pork loin roast

Hot cooked pasta

Saut onion and next 3 ingredients in hot oil in a large skillet over medium heat 5 minutes or until tender. Increase heat to high, and stir in wine. Bring to a boil, and boil, stirring occasionally, 2 to 3 minutes or until reduced by half.

Add whole tomatoes, crushed tomatoes, and chicken broth, and bring to a boil, stirring occasionally and breaking up tomatoes with spoon. Stir in 1 tsp. kosher salt and tsp. pepper, and transfer to a 6-qt. slow cooker.

Stir together Parmesan cheese, next 3 ingredients, and remaining salt and pepper. Rub mixture over all sides of pork roast, pressing to adhere.

Place pork roast in slow cooker, and cook on LOW 8 hours. Carefully remove pork from slow cooker, and let stand 5 minutes. Slice pork, and serve with sauce over hot cooked pasta.

Note: We tested with Swanson Natural Goodness 33% Less Sodium Chicken Broth.

MAKES 6 to 8 servings. HANDS-ON 30 min. TOTAL 8 hours, 35 min.

SKILLET RICE WITH SHRIMP AND CHICKEN

Simple substitutions give these hearty dishes flavorful twists: Swap sausage for chicken, crabmeat for shrimp, or make a vegetarian option by subbing vegetable stock and omitting proteins.

1 cup uncooked long-grain white rice

2 cups reduced-sodium chicken broth

3 fresh thyme sprigs

1 lb. boneless, skinless chicken thighs, cut into 1-inch pieces

2 tsp. kosher salt, divided

1 tsp. freshly ground black pepper, divided

2 Tbsp. olive oil

1 small yellow onion, chopped (about cup)

1 green pepper, chopped (about 1 cup)

2 garlic cloves, chopped

1 cup frozen sliced okra, thawed

lb. medium-size raw shrimp, peeled and deveined

tsp. ground red pepper

3 plum tomatoes, chopped

2 green onions (green parts only), sliced

Cook rice according to package directions, substituting chicken broth for water and adding fresh thyme sprigs to broth. Spread cooked rice in a thin layer on a baking sheet; discard thyme sprigs. Cool completely (about 30 minutes).

Meanwhile, toss together chicken pieces, 2 tsp. kosher salt, and tsp. black pepper. Cook chicken in hot oil in a large skillet over medium heat, stirring occasionally, 4 to 5 minutes or until lightly browned. Add yellow onion, green pepper, and garlic, and cook, stirring often, 5 minutes or until onion is tender. Increase heat to high.

Stir in okra, rice, shrimp, red pepper, and remaining salt and black pepper, and cook, stirring constantly, 4 to 5 minutes or until shrimp are pink and rice is thoroughly heated. Stir in tomatoes, and cook 5 minutes or until tomatoes are thoroughly heated. Remove from heat, and sprinkle with sliced green onions. Serve immediately.