Fast. Simple. Delicious. Tara Ippolito Creator of Al Dente Diva 60 No-Fuss, No-Fail Comfort Food Recipes to Amp Up Your Week No one knows how to please a picky palate better than a mom, and Tara “T” Ippolito has been head cook in her family for 20 years. Dedicated to inspiring self-taught cooks in the kitchen, Ippolito founded the Al Dente Diva blog to highlight fast, family-friendly meals with simple methods and familiar flavor profiles. In Fast. Simple. Delicious., Ippolito provides 60 delectable dinner ideas and proves that cooking doesn’t need to involve newfangled gadgets or time-consuming techniques to be eye- catching and delicious. Her creative yet quick Italian-American meals satisfy fussy eaters and nostalgic foodies alike with easily accessible ingredients and bold flavors. With inspired refashioned favorites like Cheesy Chicken Tetrazzini, Italian Stuffed Peppers, Gnocchi Bolognese, Shrimp Francese and more, let the Al Dente Diva prove that simple, easy food can be the very best. Tara “T” Ippolito is the creator of the Al Dente Diva blog. Her recipes have won the hearts (and stomachs) of millions across social media platforms as @aldentediva and her recipes have been celebrated on Food Network, Good Morning America and Daily Mail as well as in several cooking competitions on So Yummy and Netflix. She lives in Bergen County, New Jersey with her husband and two boys, Leo and Dominic. What beats a fast, simple and delicious meal ? Absolutely nothing.Absolutely nothing. COOKING / Methods / Quick & Easy US $22.99/CAN $29.99 “ What I love about T’s recipes is that she uses familiar ingredients that I usually have on hand. I have made countless recipes of hers and they are always met with compliments.” — April Lee Wiencek, creator of The Tipsy Housewife “ T’s practical and easy-to- make recipes are the perfect intersection of delicious and convenient!” — Matthew Eads, cookbook author and founder of Grillseeker “ T’s recipes are simple enough for everyone to make and they are always VERY TASTY!” — Erica Kuiper, cookbook author and creator of Cook It Erica “ Every one of T’s recipes is super easy to make and full of flavor!” — Trazia Rae, cookbook author and recipe content creator fas t. s imple. deli ci ou s. deli ci ou s. Tar a Ippolit o78 Fast. Simple. Delicious. Chicken Cordon Bleu Serves 4 8 thinly sliced chicken breasts Salt and pepper 1 tbsp (8 g) garlic powder 8 slices Swiss cheese, thinly sliced 8 slices ham, thinly sliced 2 eggs ¼ cup (60 ml) milk 1 cup (108 g) Italian seasoned breadcrumbs 3 tbsp (45 ml) canola oil 4 tbsp (57 g) butter, divided ¼ onion, chopped 4 cloves garlic, chopped 2 sprigs thyme 2 sprigs rosemary ½ cup (120 ml) white wine 1 tbsp (15 ml) Dijon mustard Fresh parsley, for garnish Easy, impressive and delicious. These are all of the things that come to mind when I think of Chicken Cordon Bleu. Between the melted cheese, salty ham and breaded chicken, it’s clear to see why it became a classic in the first place. This is a meal that the whole family will truly love. It’s simple enough to be a great weekday dinner option but looks so fancy that it could easily be served for a special occasion. So whether you’re celebrating a special moment or just craving something delicious for dinner, Chicken Cordon Bleu is the perfect choice. Preheat the oven to 350°F (177°C). First, season both sides of the chicken breast with salt, pepper and garlic powder. Place one slice of Swiss cheese and then one slice of ham on top of each chicken breast. Roll the chicken up and secure it with a toothpick at the seam. Depending on how large the chicken breast is, you may need to add a second toothpick. A good idea is to keep count of how many toothpicks you added. That way you know how many need to be removed when the chicken is done cooking, so none are left behind by accident. In a shallow bowl, beat together the eggs and milk. In another shallow bowl, add the breadcrumbs. Roll the chicken in the eggs and then roll them in the breadcrumbs. Make sure they’re completely breaded all around. In a large skillet, heat up the canola oil and 3 tablespoons (42 g) of butter over medium-high heat. In batches, add the chicken and cook it until it’s golden brown on both sides. This should take about 8 minutes total. Don’t worry if it’s not cooked all the way through. Remove the chicken, place it into a baking dish and place the baking dish in the oven for 30 minutes, or until the chicken is no longer pink inside. While that’s in the oven, make a sauce in the same pan that we cooked the chicken in. Turn the heat to medium-high again and add the onion. Cook that, stirring every 30 seconds, for about 4 minutes or until the onion starts to soften. Now add the garlic, thyme and rosemary. Cook everything for an additional minute, stirring every 30 seconds or so, making sure the garlic doesn’t burn. Now add the white wine and mustard. Bring it up to a gentle boil, then reduce the heat to low. Cook for another 7 minutes, or until the sauce begins to thicken and reduce. Stir in the reaming 1 tablespoon (14 g) of butter until it’s melted. When the chicken is done, gently remove the toothpicks. Be careful, the chicken will be hot. Pour the white wine sauce on top of the chicken. Garnish with parsley and serve warm.78 Fast. Simple. Delicious. Chicken Cordon Bleu Serves 4 8 thinly sliced chicken breasts Salt and pepper 1 tbsp (8 g) garlic powder 8 slices Swiss cheese, thinly sliced 8 slices ham, thinly sliced 2 eggs ¼ cup (60 ml) milk 1 cup (108 g) Italian seasoned breadcrumbs 3 tbsp (45 ml) canola oil 4 tbsp (57 g) butter, divided ¼ onion, chopped 4 cloves garlic, chopped 2 sprigs thyme 2 sprigs rosemary ½ cup (120 ml) white wine 1 tbsp (15 ml) Dijon mustard Fresh parsley, for garnish Easy, impressive and delicious. These are all of the things that come to mind when I think of Chicken Cordon Bleu. Between the melted cheese, salty ham and breaded chicken, it’s clear to see why it became a classic in the first place. This is a meal that the whole family will truly love. It’s simple enough to be a great weekday dinner option but looks so fancy that it could easily be served for a special occasion. So whether you’re celebrating a special moment or just craving something delicious for dinner, Chicken Cordon Bleu is the perfect choice. Preheat the oven to 350°F (177°C). First, season both sides of the chicken breast with salt, pepper and garlic powder. Place one slice of Swiss cheese and then one slice of ham on top of each chicken breast. Roll the chicken up and secure it with a toothpick at the seam. Depending on how large the chicken breast is, you may need to add a second toothpick. A good idea is to keep count of how many toothpicks you added. That way you know how many need to be removed when the chicken is done cooking, so none are left behind by accident. In a shallow bowl, beat together the eggs and milk. In another shallow bowl, add the breadcrumbs. Roll the chicken in the eggs and then roll them in the breadcrumbs. Make sure they’re completely breaded all around. In a large skillet, heat up the canola oil and 3 tablespoons (42 g) of butter over medium-high heat. In batches, add the chicken and cook it until it’s golden brown on both sides. This should take about 8 minutes total. Don’t worry if it’s not cooked all the way through. Remove the chicken, place it into a baking dish and place the baking dish in the oven for 30 minutes, or until the chicken is no longer pink inside. While that’s in the oven, make a sauce in the same pan that we cooked the chicken in. Turn the heat to medium-high again and add the onion. Cook that, stirring every 30 seconds, for about 4 minutes or until the onion starts to soften. Now add the garlic, thyme and rosemary. Cook everything for an additional minute, stirring every 30 seconds or so, making sure the garlic doesn’t burn. Now add the white wine and mustard. Bring it up to a gentle boil, then reduce the heat to low. Cook for another 7 minutes, or until the sauce begins to thicken and reduce. Stir in the reaming 1 tablespoon (14 g) of butter until it’s melted. When the chicken is done, gently remove the toothpicks. Be careful, the chicken will be hot. Pour the white wine sauce on top of the chicken. Garnish with parsley and serve warm.100 Fast. Simple. Delicious. Salmon Cakes with Spicy Sriracha Tartar Sauce Serves 6–8 For the Salmon Cakes 1 lb (454 g) salmon filets 4 tbsp (60 ml) olive oil, divided Salt and pepper, divided 1 tbsp (8 g) garlic powder 1 onion, chopped ½ red bell pepper, diced 1 tbsp (8 g) capers, drained 1 cup (56 g) panko breadcrumbs 2 eggs 3 tbsp (45 ml) mayonnaise 2 tbsp (30 ml) Worcestershire sauce ¼ cup (15 g) fresh parsley, minced 3 tbsp (42 g) butter Lemon wedges, for garnish (optional) For the Sriracha Tartar Sauce ½ cup (120 ml) mayonnaise ½ lemon, juiced 2 tbsp (30 g) dill pickle relish 2 tbsp (30 ml) sriracha Salt, to taste When it comes to fish dishes, salmon cakes are right up there on my list of top favorites. They’re super easy to make and taste absolutely incredible. Serve these with spicy tartar sauce for some kick, and I’m completely sold. I love eating these for dinner, but they can easily be made into smaller portions and served as an appetizer, too, or even alongside a nice juicy steak for a fun spin on traditional surf and turf. There’s so much to love about these versatile salmon cakes. Make them and try all the delicious ways they can be enjoyed! Preheat the oven to 400°F (204°C). Place the salmon skin side down on a parchment paper–lined baking sheet. Spread 2 tablespoons (30 ml) of the olive oil over the filet and season it with the salt, pepper and garlic powder. Bake it for 20 minutes, or until the salmon is cooked all the way through. Set it aside to cool when it’s done. In a medium sized skillet, heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high heat. Add the onion, bell pepper and capers. Cook them for about 8 minutes, stirring every 30 seconds, or until the vegetables soften. Let them cool slightly. Now, using two forks, flake the salmon into a large bowl, leaving the skin behind on the baking sheet. Add the sautéed veggies, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, salt, pepper and parsley. Stir everything together until is evenly combined and place it covered in the fridge for 30 minutes. This will help the salmon cakes hold together. While that’s in the fridge, make the sriracha sauce by stirring all the ingredients together in a small bowl. Cover it and place it in the fridge until it’s ready to be used. Take the salmon mixture out of the fridge and form it into patties. About 3 inches (7 cm) wide and ½ inch (1.3 cm) thick is a great size. They’re easy to handle without flaking apart and they cook through nicely if you stay close to that measurement. In a large pan, heat the butter over medium-high heat and add the salmon cakes. Fry them for 4 minutes on each side, or until they’re golden brown. Drain them on a paper towel when they’re done frying. Serve them warm with the sriracha tartar sauce and lemon wedges on the side.100 Fast. Simple. Delicious. Salmon Cakes with Spicy Sriracha Tartar Sauce Serves 6–8 For the Salmon Cakes 1 lb (454 g) salmon filets 4 tbsp (60 ml) olive oil, divided Salt and pepper, divided 1 tbsp (8 g) garlic powder 1 onion, chopped ½ red bell pepper, diced 1 tbsp (8 g) capers, drained 1 cup (56 g) panko breadcrumbs 2 eggs 3 tbsp (45 ml) mayonnaise 2 tbsp (30 ml) Worcestershire sauce ¼ cup (15 g) fresh parsley, minced 3 tbsp (42 g) butter Lemon wedges, for garnish (optional) For the Sriracha Tartar Sauce ½ cup (120 ml) mayonnaise ½ lemon, juiced 2 tbsp (30 g) dill pickle relish 2 tbsp (30 ml) sriracha Salt, to taste When it comes to fish dishes, salmon cakes are right up there on my list of top favorites. They’re super easy to make and taste absolutely incredible. Serve these with spicy tartar sauce for some kick, and I’m completely sold. I love eating these for dinner, but they can easily be made into smaller portions and served as an appetizer, too, or even alongside a nice juicy steak for a fun spin on traditional surf and turf. There’s so much to love about these versatile salmon cakes. Make them and try all the delicious ways they can be enjoyed! Preheat the oven to 400°F (204°C). Place the salmon skin side down on a parchment paper–lined baking sheet. Spread 2 tablespoons (30 ml) of the olive oil over the filet and season it with the salt, pepper and garlic powder. Bake it for 20 minutes, or until the salmon is cooked all the way through. Set it aside to cool when it’s done. In a medium sized skillet, heat the remaining 2 tablespoons (30 ml) of olive oil over medium-high heat. Add the onion, bell pepper and capers. Cook them for about 8 minutes, stirring every 30 seconds, or until the vegetables soften. Let them cool slightly. Now, using two forks, flake the salmon into a large bowl, leaving the skin behind on the baking sheet. Add the sautéed veggies, breadcrumbs, eggs, mayonnaise, Worcestershire sauce, salt, pepper and parsley. Stir everything together until is evenly combined and place it covered in the fridge for 30 minutes. This will help the salmon cakes hold together. While that’s in the fridge, make the sriracha sauce by stirring all the ingredients together in a small bowl. Cover it and place it in the fridge until it’s ready to be used. Take the salmon mixture out of the fridge and form it into patties. About 3 inches (7 cm) wide and ½ inch (1.3 cm) thick is a great size. They’re easy to handle without flaking apart and they cook through nicely if you stay close to that measurement. In a large pan, heat the butter over medium-high heat and add the salmon cakes. Fry them for 4 minutes on each side, or until they’re golden brown. Drain them on a paper towel when they’re done frying. Serve them warm with the sriracha tartar sauce and lemon wedges on the side.128 Fast. Simple. Delicious. Broccoli Cheddar Soup with Garlic Butter Croutons Serves 4 For the Soup ¼ cup (57 g/½ stick) butter ½ onion, chopped 4 cloves garlic, minced 4 tbsp (32 g) flour 2 cups (480 ml) vegetable stock 1 large head broccoli, grated 1 large carrot, grated Salt and pepper, to taste ½ tsp paprika ½ tsp garlic powder 2 cups (480 ml) heavy cream 2 cups (226 g) Cheddar cheese, grated For the Croutons 3 tbsp (42 g) butter 3 tbsp (45 ml) olive oil 3 tbsp (24 g) garlic powder Salt and pepper, to taste 1 tbsp (2 g) dried parsley Half loaf French or Italian bread When I was a kid, the only way I’d eat broccoli was if it was covered in cheese. Now that I’m an adult, I’ve grown to love the taste of broccoli on its own. That doesn’t mean that I don’t jump at the chance to still have that incredible broccoli and cheese combo. Luckily for me, this soup is the perfect way to do that. The cheese isn’t too much that it overpowers the broccoli. It’s just enough that it complements it perfectly. The homemade garlic butter adults it up even more, too. This is a great way to eat a very grown-up version of an old childhood classic. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large pot, melt the butter over medium high-heat. Add the onion and cook for about 4 minutes or until it’s soft, stirring every 30 seconds. Then add the garlic and cook for another minute. This time, stir about every 10 seconds so the garlic doesn’t burn. Next add the flour to the pot and whisk it in for 2 minutes. The flour will start to darken in color just a little bit, and that’s okay! We just want to be sure to cook out that raw flour taste. Now add the vegetable stock, broccoli and carrot. Using a grater on the vegetables will ensure they’re all uniform in size. The small pieces will help them cook and incorporate nicely into the soup. Season the soup with the salt, pepper, paprika and garlic powder. Raise the heat to high and bring everything to a boil. Then reduce the heat to low and simmer for about 20 minutes, or until the carrots are soft. This is a good time to make the croutons. In a small bowl, add the butter and place it in the microwave for about 30 seconds, or until it’s melted. Add the olive oil, garlic powder, salt, pepper and parsley. Stir it all to combine. Cube the bread into about 1-inch (2.5-cm) pieces and lay them on the parchment paper–lined baking sheet. Pour the butter mixture on top of the bread and toss it together until the bread is evenly coated. Bake them in the oven for about 15 minutes or until they’re golden brown. Stir them once every 4 minutes to make sure they don’t burn. Once they’re nice and crispy, remove them from the oven and let them cool until we’re ready to use them. Now back to the soup, the next step is to stir in the cream and grated cheese. Stir it all together and cook the soup for another 5 minutes. Serve with the garlic butter croutons on top!128 Fast. Simple. Delicious. Broccoli Cheddar Soup with Garlic Butter Croutons Serves 4 For the Soup ¼ cup (57 g/½ stick) butter ½ onion, chopped 4 cloves garlic, minced 4 tbsp (32 g) flour 2 cups (480 ml) vegetable stock 1 large head broccoli, grated 1 large carrot, grated Salt and pepper, to taste ½ tsp paprika ½ tsp garlic powder 2 cups (480 ml) heavy cream 2 cups (226 g) Cheddar cheese, grated For the Croutons 3 tbsp (42 g) butter 3 tbsp (45 ml) olive oil 3 tbsp (24 g) garlic powder Salt and pepper, to taste 1 tbsp (2 g) dried parsley Half loaf French or Italian bread When I was a kid, the only way I’d eat broccoli was if it was covered in cheese. Now that I’m an adult, I’ve grown to love the taste of broccoli on its own. That doesn’t mean that I don’t jump at the chance to still have that incredible broccoli and cheese combo. Luckily for me, this soup is the perfect way to do that. The cheese isn’t too much that it overpowers the broccoli. It’s just enough that it complements it perfectly. The homemade garlic butter adults it up even more, too. This is a great way to eat a very grown-up version of an old childhood classic. Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper. In a large pot, melt the butter over medium high-heat. Add the onion and cook for about 4 minutes or until it’s soft, stirring every 30 seconds. Then add the garlic and cook for another minute. This time, stir about every 10 seconds so the garlic doesn’t burn. Next add the flour to the pot and whisk it in for 2 minutes. The flour will start to darken in color just a little bit, and that’s okay! We just want to be sure to cook out that raw flour taste. Now add the vegetable stock, broccoli and carrot. Using a grater on the vegetables will ensure they’re all uniform in size. The small pieces will help them cook and incorporate nicely into the soup. Season the soup with the salt, pepper, paprika and garlic powder. Raise the heat to high and bring everything to a boil. Then reduce the heat to low and simmer for about 20 minutes, or until the carrots are soft. This is a good time to make the croutons. In a small bowl, add the butter and place it in the microwave for about 30 seconds, or until it’s melted. Add the olive oil, garlic powder, salt, pepper and parsley. Stir it all to combine. Cube the bread into about 1-inch (2.5-cm) pieces and lay them on the parchment paper–lined baking sheet. Pour the butter mixture on top of the bread and toss it together until the bread is evenly coated. Bake them in the oven for about 15 minutes or until they’re golden brown. Stir them once every 4 minutes to make sure they don’t burn. Once they’re nice and crispy, remove them from the oven and let them cool until we’re ready to use them. Now back to the soup, the next step is to stir in the cream and grated cheese. Stir it all together and cook the soup for another 5 minutes. Serve with the garlic butter croutons on top!Next >