Everything NBC’s Al Roker knows about cooking he learned from his mom. “[She] wasn’t focused on becoming the next Julia Child,” he says. “Her cooking was a surefire means of gathering us together.” Now, Al’s sharing those memorable meals in Al Roker’s Recipes to Live By. “My daughter Courtney found our favorite recipes … then made them easy to make and delicious.” Enjoy!
French Onion Soup
Serves 6
4 tbsp. (1 ⁄2 stick) unsalted butter
3 tbsp. olive oil
2 lbs. white onions, sliced
2 lbs. Vidalia onions, sliced
2 tsp. balsamic vinegar
1 tsp. sugar
1 tsp. dried thyme 1 tsp. kosher salt
5 garlic cloves, finely chopped
4 cups beef stock
1⁄4 cup dry red wine
2 tsp. Dijon mustard
2 tsp. Worcestershire sauce
6 Baguette slices (1″-thick)
2 cups shredded Gruyère cheese
1. Heat butter and 1 tbsp. oil in a Dutch oven over medium. Add onions; cook, stirring, 20 min. Add next 4 ingredients; cook, stirring, 15 min.
2. Add garlic; cook 1 min. Add next 4 ingredients; cover, simmer 45 min. Turn heat off.
3. Preheat broiler. Place baguette slices on a baking sheet and brush with remaining oil. Broil 2 min. Remove from oven.
4. Place 6 ovenproof bowls or ramekins on a baking sheet. Ladle in soup and top with a crouton and cheese. Broil 5 min. Cool 2 to 3 min. and serve.
Per serving: 614 cal, 23g protein, 65g carbs, 4g fiber, 7g sugar, 29g fat
Chicken Chimichanga
Serves 4
1 ½ lbs. boneless, skinless chicken thighs, cut into 1″ pieces
1 packet fajita seasoning
1 tbsp. plus 1 cup canola oil
1 cup jarred salsa
4 (10″) flour tortillas
2 cups shredded Monterey Jack cheese
1⁄2 cup Mexican crema
Shredded lettuce and cilantro, for serving
1. Toss chicken with seasoning. Heat 1 tbsp. oil in a large skillet over medium. Add chicken; cook 6 min. Add salsa; cook 5 min. Transfer to a bowl and cool 10 min.
2. Divide cheese and chicken among tortillas in the center. Fold bottom edge of each tortilla over filling, tuck in sides and roll. Secure with toothpicks. Chill 10 min.
3. Heat remaining 1 cup oil in a large, deep skillet over medium-high 5 min.
4. Add 2 chimichangas, seam side down; fry 2 min. Carefully turn; cook 2 min. Transfer to a paper towel-lined plate. Fry remaining 2 chimis.
5. Remove toothpicks. Top with crema, lettuce and cilantro. Serve.
Per serving: 433 cal, 20g protein, 23g carbs, 3g fiber, 1g sugar, 31g fat
Basil-Watermelon Lemonade
Serves 4
1 cup simple syrup, homemade or store-bought
1⁄2 cup packed fresh basil leaves, plus small sprigs for serving
3 cups cold water
1 lb. seedless watermelon, cubed (about 3 cups)
1⁄2 cup fresh lemon juice
Ice cubes
1. Combine the simple syrup and fresh basil in a small saucepan and heat to a simmer. Remove from the heat and let the basil leaves sit in the syrup about 5 min. Fish out and discard the leaves; let the syrup cool 5 min.
2. Transfer the cooled basil-infused syrup* to a blender, add the cold water, watermelon, and lemon juice, and blend until smooth. Strain through a fine-mesh strainer into a pitcher and refrigerate until cold, about 30 min.
3. Pour into glasses over ice, garnish with basil sprigs if desired, and serve.
*If you don’t want to infuse the syrup with basil, feel free to skip step 1 and make a simple and sweet watermelon lemonade.
Per serving: 105 cal, 1g protein, 27g carbs, 0g fiber, 5g sugar, 0g fat