We all have those days (or nights) when the only thing you want to do is eat good food, watch your favorite show, and decompress. Usually, cooking serves as my outlet to relax and zone-out of life, but when I’m feeling especially wiped out, spending excess time in the kitchen laboring over a recipe is the last thing I want to do. When that moment arises, my mom and I turn to our bible of easy to make, but insanely tasty 5-ingredient or less recipes – a.k.a. these three. Trust us, they’re about to be your saving grace. With 5 ingredients or less (give or take), not only will your grocery trip be expedited, but the entire cooking process will be too.
Now, keep in mind, that’s not to say we’re sacrificing any taste here. The opposite, actually! These recipes hit the spot every single time, due largely in part to the simply delicious ingredients.
So, if you’re in need for one of those “wow that was fast” moments, this is it!
The Story Behind Brian’s Salmon Tacos
My brother Brian discovered the salmon tacos recipe through a random video on YouTube a few summers ago (we swear…all of the best recipes seem to show up unexpectedly). He loved the concept of combining salmon, greens, and a spicy sauce into a wrap. He tweaked the recipe to his liking, and voila! Salmon tacos were born! After our first bite, we were hooked. Salmon tacos have become a family favorite and, thanks to Brian, have effortlessly tackled both large and small gatherings. It’s a great meal to serve buffet style, and like the title suggests, is insanely easy.
Brian’s Salmon Tacos
Ingredients
- 3-4 6 oz. salmon filets skin removed
- 5 tbsp unsalted butter
- Borsari Citrus Blend Seasoning (as needed)
- 1 bag shredded cabbage
- 2 tbsp fresh cilantro chopped
- 1 lemon juiced
- 8-inch flour tortillas (or GF, if needed)
The Sauce
- 1 cup sour cream
- 3 tbsp Frank's Red Hot
- Borsari Citrus Blend Seasoning (to taste)
Instructions
- Melt the butter over medium low heat until foamy, careful not to burn. Adjust the heat to medium and add the salmon. Season generously with Borsari. Leave the salmon in place, peeking underneath every few minutes until it's searing and taking on a golden color.
- While the salmon is cooking, combine shredded cabbage, lemon, and cilantro to make your slaw mix. Toss well and set aside.
- Warm tortillas.
- For the sauce, combine sour cream, RedHot, and Borsari, to taste. Mix.
- After the salmon is crisp and golden, flip and cook to preferred doneness. Remove salmon to a plate.
- To assemble, add as much salmon and slaw as you'd like to a tortilla. Drizzle the sauce overtop, and enjoy!
Notes
The Story Behind Antoni’s Pulled Chicken
I think it was two Christmases ago…maybe even three…but funnily enough, during our family gift exchange, my mom and I ended up getting each other the exact same cookbook. If you’re seeing where I’m going with this, it was Antoni’s! We were so excited about what he had come up with, and he definitely didn’t disappoint. Out of all of his recipes, this one is our go-to for the summer months. It’s our favorite to whip up last-minute after coming off the beach or lazing around the pool. Again, like the salmon tacos, it’s a household favorite. It’s light, citrusy, and incredibly satisfying all at the same time.
Antoni Porowski’s Pulled Chicken with Cilantro & Lime
Ingredients
- 1 small to medium red onion finely chopped (about 1 cup)
- 1/4 cup plus 2 tbsp fresh lime juice (from 3 large limes)
- kosher salt
- 1 rotisserie chicken, meat removed and shredded skin and bones discarded
- 1 cup finely chopped cilantro
- GF pitas or white rice
- lime wedges for serving
Instructions
- In a large bowl, stir together the onion, lime juice, and 1 teaspoon salt. Let stand for 10 to 15 minutes while the salt and acid work their magic to soften the texture and bite of the onion.
- Add the chicken and cilantro to the onion mixture. Toss to combine. Adjust the salt to taste.
- Serve the chicken with warm pitas or rice and lime wedges.
The Story Behind Barefoot Contessa’s Aglio E Olio
Out of all of Ina’s recipes, I think this one sums up her mantra the best. It’s really about the quality of the ingredients in the recipe, as she always says, and this Spaghetti Aglio E Olio is a perfect example of that. It’s classically Italian and truly highlights each individual flavor in the best way. One bite and I can guarantee you’ll have trouble deciding what your favorite part is. You also might have a hard time telling yourself not to eat all of the servings by yourself (I know we do).
Barefoot Contessa’s Spaghetti Aglio E Olio
Ingredients
- 1 lb dried spaghetti (if not homemade, we prefer DeCecco for non-GF and Barilla for GF)
- kosher salt
- 1/3 cup good olive oil
- 8 large garlic cloves cut into thin slivers
- 1/2 tsp crushed red pepper flakes
- 1/2 cup minced fresh parsley
- 1 cup freshly grated Parmesan cheese plus extra for serving
Instructions
- Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.
- Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.
