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By Lynn Andriani
Yes, you read that right. Because sometimes even pasta can take too long.
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Jaden Hair, who writes the blog Steamy Kitchen, cooks jasmine rice in the microwave -- and says it turns out just as fluffy and tender as it does on the stove, but in much less time. While the rice steams, you'll have just enough time to toss together this saucy (and just a little bit spicy) coconut Thai curry with shrimp.
Get the recipe: Thai Shrimp Curry and Rice
Scrambled eggs is the typical breakfast-for-supper option, but we'd like to make the case for a breakfast sandwich gracing the dinner table. This version of a bacon, egg and cheese from New York City cheese shop Murray's features melted Fontina, cherrywood bacon and a fried egg, served on an English muffin that toasts right in the skillet or on the griddle.
Get the recipe: Murray's Breakfast Melt
You'll never believe how quickly this one-pot meal comes together -- so long as you have a tiny bit of foresight. You just need a few cups of steamed white rice (which you can make the night before and refrigerate or, um, pour out of the takeout carton) and shredded rotisserie chicken. Combine those two items with bacon, cheddar cheese and some chicken broth, and you've got one of the most filling and delicious weeknight suppers we can think of.
Get the recipe: Cheesy Chicken and Rice Skillet Dinner with Bacon
These grits have so much flavor, you'd swear they had been simmering for hours. But quick-cooking grits are ready in less than six minutes, and thanks to heavy cream, butter and grated sharp Cheddar, they make for one of the most satisfying sides ever. Serve them with pork chops, shrimp, fish or chicken.
Get the recipe: Cheddar Grits
Ramen noodles can be a time-pressed cook's secret weapon -- but don't bother using the seasonings that come in the package. Instead, use the ramen in this super-simple, healthy soup from chef Tyler Florence. Stir the noodles in at the end; they'll be soft and ready to eat in three minutes or less.
Get the recipe: Chicken Noodle Ramen Soup
Grilled corn is becoming more popular every summer, and this inventive twist from chef Curtis Stone combines it with another trend: food on a stick. Stone cuts each cob in half crosswise, inserts skewers into the ends, and places the corn on the grill for two minutes, until it's warm. Then, he brushes it with a spicy mayonnaise and sprinkles it with shredded Parmesan for a savory, salty finish.
Get the recipe: Grilled Sweet Corn
Next: 5 healthy and cheap ingredients to put in your shopping cart
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Pork chops that are crisp on the outside and juicy on the inside, bursting with the rich flavor of oregano and rosemary may sound like a strictly-weekend, multi-step affair. But Melia Marden, executive chef at New York restaurant The Smile and author of the new book Modern Mediterranean, shows us that it's totally doable in less than a half-hour.
Get the recipe: Rosemary & Oregano Pork Chops
The best thing about this ridiculously easy pasta dish from Marden is that you can eat it straight from the stove or serve it at room temperature for barbecues or picnics. Use a mixture of red and yellow cherry tomatoes if you can find them; they look fantastic alongside torn basil leaves and small chunks of fresh mozzarella.
Get the recipe: Spaghetti with Heirloom Cherry Tomatoes
Banish the thought of overcooked, mushy string beans: In this smart recipe, Marden cooks the beans in a small amount of water until they're just tender but still bright green. Then, she removes them, dries the pan and flash-fries the vegetables in olive oil until they're slightly charred all over. The finishing touch: garnishes of fried shallots, chopped basil and crumbled pecorino cheese.
Get the recipe: String Beans with Fried Shallots, Pecorino & Basil
Beefsteak tomatoes stuffed with sauteed onion and garlic, ground beef, rice and dill are staples in Greek tavernas, Marden says. Cooks make them in the morning and keep them in a heated display case that's just slightly above room temperature, so if you order one in the afternoon or evening, it's perfectly plump and juicy. If you make yours ahead of time, you can refrigerate them -- and just warm them gently in the oven before serving.
Get the recipe: Stuffed Tomatoes
Some marinade recipes have a mile-long ingredient list, but this one relies on just a few items -- and each of them delivers super flavor. Lime juice and chili powder are two of the key players that make this a perfect warm-weather grilled chicken dish.
Get the recipe: Mustard-Lime Chicken
No limp, soggy slices of zucchini here: For this vegetarian dish, you cut the squash into long, thin matchsticks. Since there's less surface area, the zucchini keeps its bite and becomes just a little soft when you saute it with olive oil, chili, garlic and lemon zest. The recipe calls for gluten-free spaghetti, but you can substitute whatever kind you like.
Get the recipe: Zucchini, Garlic and Lemon Spaghetti
When you have better things to do than spend hours in the kitchen, turn to this quick supper: All you need to do is thread shrimp on wooden sticks, cover them in a dressing of olive oil, lemon juice, garlic, cayenne pepper and salt, and throw them in the fridge for a few hours. When it's time to eat, grill for about 3 minutes per side -- and enjoy with guacamole and margaritas.
Get the recipe: Spicy Citrus Grilled Shrimp
A sweet and spicy combination of cinnamon, star anise, anise seeds, cinnamon and cloves, Chinese five-spice powder has a ton of uses: as a spice rub for chicken or pork, in vegetable stir-fries or even in baked goods. Here, it's sprinkled on top of pineapple chunks -- which you then grill for a side that goes with almost any summer meal.
Get the recipe: Grilled Five-Spice Pineapple Kabobs
Next: Grilled lemonade and 6 more delicious summer recipes
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