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On the go? Try these recipes to get you in and out of the kitchen


Flavor should not suffer when you have only 10 minutes to put dinner together. Quick-to-cook chorizo brings serious flavor to this fresh pasta with arugula and chorizo that is as fast to make as it takes to boil water.

Flavor should not suffer when you have only 10 minutes to put dinner together. Quick-to-cook chorizo brings serious flavor to this fresh pasta with arugula and chorizo that is as fast to make as it takes to boil water. Photo by: Larry Crowe/AP


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These tasty chicken tacos can be prepared in 20 minutes. Leftover hamburger or turkey can be used in place of chicken.



Jan Swoope



Whether it''s football or soccer games, cheerleader or dance team practice, civic meetings or simply long days at the office, most families are on the run more often than they like. The frenetic pace often dooms family time around the table or kitchen counter. 


The popularity of televised programs such as Rachel Ray''s "30-Minute Meals" on the Food Network, and cookbooks like "The Best 30 Minute Recipe" (America''s Test Kitchen, 2006) and Betty Crocker''s "30-Minute Meals for Diabetes" (2008) testify to our need for time-saving help.  


If pasta with arugula and chorizo (a fresh sausage) that can be prepared in just 10 minutes, tasty chicken tacos in 20 minutes, or almond chicken you can have on the table in about half and hour sound like handy ideas for your household, read on for recipes gathered from speedy-meal sources. 




Time-crunch tips 


Your best bet for quick prep is to stick with simple, one-dish meals, advises AP Food Editor J.M. Hirsch. Some of his other tips include: 




  • Make friends with fresh pasta; it cooks in just minutes and has a wonderful texture. 


  • Fresh herbs taste best, but dried are faster 


  • Opt for veggies that need little or no prep.  


  • Meat that cooks quickly -- or is already cooked -- saves time and can add tons of flavor. 


  • If cheese will be melted or tossed in with other ingredients, get the shredded or crumbled varieties.  


    Dozens of rapid recipes can be found online at Web sources like,, and  


    Enjoy -- and make the most of the time you save.  






Preparation: 10 minutes 


Servings: Four 




2 tablespoons extra-virgin olive oil 


1 teaspoon garlic powder 


Pinch red pepper flakes 


8 to 9 ounces chopped or crumbled chorizo, casings removed 


12-ounce package fresh linguini 


3 cups arugula 


1 cup grated Parmesan cheese 


Salt and ground black pepper, to taste 




  • Bring a large saucepan of salted water to a boil. Meanwhile, in a large skillet over high, heat the oil. Add the garlic powder and red pepper flakes, then heat for 30 seconds. Add the chorizo and sauté until browned and crisp, about five minutes. 


  • Meanwhile, add the pasta to the water and cook until just al dente (still firm when bitten), about three minutes.  


  • Drain the pasta, then add it to the skillet with the chorizo. Toss well, then add the arugula and cheese. Toss again until the arugula is wilted and the cheese melts. Season with salt and pepper. 




(Recipe from AP Food Editor, J.M. Hirsch)  






Preparation: 30 minutes 


Servings: 12 




1 tablespoon vegetable oil 


1/2 cup minced onion 


Two garlic cloves, minced 


One serrano chili, minced 


1/2 cup tomato sauce 


1 teaspoon cumin 


1/2 teaspoon salt 


3 1/2 cups shredded, cooked chicken 


Twelve flour tortillas 




  • Heat the oil in a large skillet over medium heat. Add the onion, garlic and chili and sauté until the onion has softened, about six minutes.  


  • Add the tomato sauce, cumin, and salt and continue to cook for one more minute. Add the chicken and cook until heated through, about two minutes.  


  • Taste, and adjust the seasoning if necessary. Serve in tortillas with toppings of your choice. Makes about 3-1/2 cups. 








Preparation: 30 minutes 


Servings: Four 




Four boneless, skinless chicken breast halves 


5 tablespoons butter, divided 


1/3 cup slivered almonds 


3 tablespoons lemon juice 




  • In a skillet, cook chicken in 2 tablespoons of the butter until juices run clear, about 20 minutes. Transfer to a serving plate and keep warm. 


  • Add almonds and remaining butter to skillet; cook and stir just until almonds are lightly browned. Stir in lemon juice; heat through and spoon over chicken. 




(Recipe from 






Preparation: 30 minutes 


Servings: Four 




1/2 cup apple jelly 


1 teaspoon ground cinnamon 


1/4 teaspoon ground allspice 


1/8 teaspoon ground cloves 


Four 1-inch thick pork chops 


Two small baking apples, cored and sliced 




  • Combine the first four ingredients in a saucepan and cook over low heat, stirring occasionally until the jelly melts. Keep warm. 


  • Place pork chops on a rack in a broiler pan. Broil 5 inches from heat, seven minutes on each side.  


  • Remove the pork chops from the oven and brush one side with jelly glaze and broil for three minutes. Flip and brush the other side with glaze; top with apple slices and drizzle with the remaining glaze. Broil three minutes 




(Recipe from www.cdkitchen/recipes.)  



Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.


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