Itai Liptz Cook Blog

Itai Liptz Cook Blog: Weekly Meal Plan June 9, 2025

Wed, 04 Jun 2025 16:10:56 +0000

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Itai Liptz Cook Blog: Simple Pan-Seared Scallops Anyone Can Make!

Wed, 04 Jun 2025 15:09:47 +0000

Sweet, delicate sea scallops are seared in a hot skillet and served in a light, lemony wine sauce that’s perfect over risotto or pasta.

Keep leftover pan-seared scallops in an airtight container in the refrigerator for up to 3 days. Reheat scallops with sauce in a covered container in the microwave in 30-second intervals.

Freeze scallops and sauce in zippered bags for up to 3 months and thaw in the refrigerator before reheating.

Did you love these Pan-Seared Scallops? Be sure to leave a comment and rating below!

5 from 31 votes↑ Click stars to rate now!
Or to leave a comment, click here!

These scallops are seared until golden, browned, and crispy, and topped with garlic butter wine sauce.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Skillet

▢ 1 pound sea scallops▢ ½ teaspoon kosher salt▢ ¼ teaspoon black pepper▢ 1 tablespoon olive oil▢ 3 tablespoons butter▢ 1 clove garlic minced▢ ⅓ cup white wine▢ lemon wedges for serving▢ chopped fresh parsley for garnish

Thaw scallops in the fridge if frozen. Dab dry with a paper towel and season with salt & pepper.

Heat oil over high heat in a nonstick skillet. Once the oil is smoking, add scallops and cook an additional 2-3 minutes or until browned and golden.

Flip scallops over and cook an additional 1-2 minutes or just until firm and browned. Do not overcook.

Remove from heat and place on a plate to rest.

Reduce heat to medium and wipe-out skillet with a paper towel.

Add butter and garlic to the pan and cook just until fragrant, about 30 seconds.

Add white wine and cook until reduced by half, about 2 minutes. Add scallops back to the pan and spoon sauce over top.

Garnish with lemon wedges & parsley, serve immediately.

Ensure oil is hot and scallops are dry before placing them into the pan.
Do not move, flip, or stir them until they have a golden-brown crust.
Sea scallops will need anywhere from 3-6 minutes to cook. If they’re on the smaller side, they’ll need closer to 3 minutes. If they’re larger, they might need as much as 6 minutes.
To tell if scallops are cooked, they should be just opaque. The texture should be slightly firm but still tender.

5 from 31 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Main Course, Seafood

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Itai Liptz Cook Blog: Fresh Pico De Gallo You’ll Want on Everything

Tue, 03 Jun 2025 22:09:37 +0000

Make this Pico De Gallo recipe anytime you want a fresh and crisp topping for tacos, burritos, grilled meat, or a scoopable dip with tortilla chips.

Pico de gallo (AKA salsa fresca) is chunky and made with raw, fresh ingredients, whereas restaurant salsa is smoother and has more liquid.

Serve Pico de Gallo as a low-calorie, nutritious dip with fresh veggies like celery, bell pepper scoops, and chips or crackers. Give beef or chorizo tacos extra zing, or use Pico de Gallo as a topping on grilled chicken or fajitas.

5 from 9 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Juicy, ripe tomatoes are mixed with onions, fresh lime juice, jalapenos, and a sprinkle of cilantro to make a bright and zesty salsa fresca!

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Wait Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Mixing Bowls

Strainer

▢ 1½ pounds ripe tomatoes diced▢ ¾ cup finely diced onion or to taste▢ 1 whole lime juiced▢ 1 whole jalapeno seeded and diced▢ ¼ cup chopped fresh cilantro▢ salt and pepper to taste

Dice tomatoes and set in a strainer to drain while preparing the remaining ingredients.

Add drained tomatoes, onion, lime, jalapeno, cilantro, salt, and pepper to a small bowl and toss to combine.

Allow to sit at least 20 minutes for flavors to blend.

Allow to sit for 20 minutes for optimal flavor!
Fresh white onion is added. If you find it too strong in flavor, chop it and soak in cold water (rinsing a couple of times) to take a bit of the bite out of the onion.
If you’d like a milder salsa, be sure to scrape out the seeds and membranes of the jalapeno before dicing.
I love cilantro and it truly makes the flavor of this dish. If you don’t like it, you can leave it out or substitute parsley.

5 from 9 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Dip, Party Food, Side Dish, Snack

Cuisine Mexican

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Itai Liptz Cook Blog: One-Pan Enchilada Skillet (Ready in 30!)

Tue, 03 Jun 2025 22:09:36 +0000

Chicken, beans, and veggies are cooked in enchilada sauce and topped with loads of melty Mexican cheese for a delish single-pan dinner!

Anything that goes on a taco can go on an enchilada skillet! Try a dollop of salsa, sour cream, and some sliced black olives, jalapenos, green chilis, green onions, or guacamole. Crumble some tortilla chips or Fritos on top for a satisfying crunch.

Keep leftover enchilada skillet in a covered container in the refrigerator for up to 3 days and reheat portions in the microwave or bake in a casserole dish covered with foil. Serve leftover enchiladas on a bed of greens or rolled into a tortilla for a tasty meal on the go.

Freeze portions in zippered bags for up to 1 month and thaw overnight in the refrigerator before reheating.

Did you try this Enchilada Skillet recipe? Be sure to leave a comment and rating below!

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Shredded chicken simmers with beans and tortilla strips in a bold enchilada sauce with lots of melted cheese.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Skillet cast iron or oven proof

▢ 6 (6-inch each) corn tortillas▢ 1 tablespoon olive oil▢ 1 medium bell pepper any color, chopped▢ ½ medium yellow onion diced▢ 1 teaspoon chili powder▢ ½ teaspoon cumin▢ 2 cups cooked shredded chicken▢ 15 ounces black beans or pinto beans, 1 can ▢ 19 ounces red enchilada sauce 1 can▢ 1 cup shredded Mexican cheese blend▢ toppings as desired see note

Preheat the broiler to high heat (500°F).

Cut the tortillas into ½ -inch strips and set aside.

In a 12-inch skillet, heat the olive oil over medium heat. Add the bell pepper, onion, chili powder, and cumin. Cook until softened, about 4 minutes.

Stir in the chicken, beans and enchilada sauce and let simmer uncovered for 3 to 4 minutes or until slightly thickened.

Add the tortilla strips and stir to combine, separating the strips from each other. Top with cheese and broil for 2 to 3 minutes or until the cheese is melted. Add toppings as desired and serve.

Optional toppings include sour cream, cilantro, diced tomato, diced red onion, jalapeno, and/or avocado.
Store leftovers in the refrigerator for 3-4 days, or in the freezer for up to 1 month.

No ratings yet

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Lunch, Main Course

Cuisine American, Mexican

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Itai Liptz Cook Blog: Cilantro Ranch Pasta Salad

Tue, 03 Jun 2025 14:10:50 +0000

This is not your typical grocery store pasta salad. We’ve taken a basic pasta salad and dressed it up! This recipe is such a game changer—it’s easy to whip up, and you’ll want this cilantro ranch dressing on everything. We like to make a big batch on Sunday and eat it throughout the week.

If you love this recipe, check out our delicious Classic Italian Pasta Salad.

You’ll want to put this homemade cilantro-lime ranch on everything!
Loaded with veggies, cheese, and bacon, so no one leaves hungry.
Easy to prep the night before and ready to throw together when you need it!

We are thoroughly enjoying the warmer weather over here at The Stay At Home Chef. Our family always stays busy, leaving us to frequently look through the fridge 5 minutes before lunch, hoping to find something we can throw together. This one is great for a quick, last-minute meal, or makes a great addition to any potluck or backyard barbecue.

Bowtie Pasta: We love bowtie pasta in pasta salad, but you can use rotini, shells, radiatorre, or macaroni.
Cherry or Grape Tomatoes: Either one works. Cut them in halves or quarters so you get the perfect bite. A mix of red and yellow tomatoes looks really pretty too.
Cheddar Cheese: If you don’t like cheddar, other great options include mozzarella (fresh mini balls or shredded), Monterey jack, or pepper jack.
English Cucumber: These have more flavor and fewer seeds than regular cucumbers, but both can be used.
Red Onion: Red onions are the best for eating raw.
Bacon: Crumble it up! Cook your own or grab the pre-cooked kind.
Avocado: Add them if you love them, and leave them out if you don’t.
Salsa Verde: Grab a jar of your favorite mild or medium salsa verde. Use whatever heat level you like.
Mayonnaise: Substitute with Greek yogurt, low-fat mayo, or Miracle Whip.
Lime Juice: Fresh-squeezed is always going to have the best flavor, but bottled lime juice works too.

We love this salad with bowtie pasta for its heartier bite, but you can really use any pasta you like. Penne, rotini, cavatappi, elbow, and shells are all great options that hold that delicious sauce well.

Meat: Not a fan of bacon? No problem. You can easily add some grilled chicken, ground turkey or beef, or even some sliced salami instead.

Veggies: We love a good crunch to our pasta salads. If you’re looking to load up with more veggies, peppers, corn, and olives all pair well with this recipe’s ingredients.

Beans: Add some more substance to your salad! Beans are a great way to make this pasta salad a little more hearty and filling. We recommend black and kidney beans.

Cheese: Feel free to use your favorite cheese. We love the sharpness of cheddar cheese, but you can use mozzarella for a milder option, or spice it up and use pepper jack!

This salad’s super easy to make ahead. You can whip up the dressing 1 to 2 days early and stash it in the fridge. Cook the pasta and bacon the night before, too. Just keep them separate so everything stays fresh. When you’re ready to eat, all you’ve got to do is chop the cheese and veggies and toss it all together in a big bowl. Done and done.

Refrigerate any leftovers in an airtight container for up to 4 days. Beyond that, the veggies can become soggy.

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Itai Liptz Cook Blog: Easy Whole Roasted Cauliflower Recipe

Mon, 02 Jun 2025 15:14:11 +0000

This roasted whole cauliflower recipe is brushed with seasoned butter and oven-roasted under a crispy parmesan cheese coating.

Did you love this Whole Roasted Cauliflower? Leave us a comment and rating below.

4.80 from 55 votes↑ Click stars to rate now!
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This recipe features a whole head of cauliflower brushed with homemade garlic butter and baked until tender.

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Dutch Oven

▢ 1 head cauliflower 2 pounds ▢ ¼ cup melted butter▢ 1 clove garlic minced▢ 1 teaspoon lemon zest▢ ¼ teaspoon salt▢ ¼ teaspoon black pepper▢ 2 tablespoons chopped fresh parsley▢ 2 tablespoons shredded Parmesan cheese

Preheat oven to 400°F.

Trim leaves from the base of the cauliflower.

Combine butter, garlic, lemon zest, salt, and pepper. Brush mixture over the entire cauliflower head.

Place cauliflower in a large Dutch oven*, cover, and bake for 40 minutes or until tender.

Uncover, sprinkle on parmesan cheese and bake for 10-15 minutes more, until the cheese is browned and crispy. Garnish with parsley, if desired.

Optional: For softer cauliflower, add 2 tablespoons of broth or water to the bottom of the pan.
*If you don’t have a Dutch oven, this can be baked in a dish and covered with foil.
Test for doneness with a metal skewer.

4.80 from 55 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Side Dish

Cuisine American

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Itai Liptz Cook Blog: Country Style Pork Ribs

Mon, 02 Jun 2025 14:10:24 +0000

Who doesn’t love ribs that are fall-apart tender and coated in a smoky, tangy, and sweet barbecue sauce? These ribs may be considered the “poor man’s rib,” but we know how to make them shine. Our low-and-slow cooking method guarantees melt-in-your-mouth results every time.

For more barbecue rib goodness, check out our Easy Oven Baked Ribs.

Low and slow cooking ensures ultra-tender ribs.
A simple blend of spices delivers bold, smoky flavor with minimal effort.
Finished with a caramelized barbecue glaze for a deliciously sticky finish.

These ribs are great for everything from a family dinner to entertaining guests on game day, to the best addition to a potluck or backyard barbecue. Whether you’re a seasoned home chef or just getting started, you’ll appreciate how easy it is to prepare these ribs.

Boneless Pork Ribs: Often labeled as “country style.” Look for well-marbled cuts to ensure juicy and tender results.
Smoked Paprika: Regular paprika works, but you’ll lose the smoky element.
Ground Mustard: Provides a subtle tang that complements the richness of the pork. You can substitute with Dijon mustard if needed, but use 1 teaspoon mixed into the barbecue sauce instead.
Barbecue Sauce: Use your favorite store-bought sauce or make a homemade version. For a unique twist, try a smoky or spicy barbecue sauce.

Fun fact: Country-style ribs aren’t actually ribs at all! They come from the pork shoulder, the same cut used for making pulled pork. This means they’re meatier, thicker, and packed with flavor compared to traditional ribs. Their higher fat content not only makes them incredibly flavorful but also helps keep them juicy and tender during the low-and-slow cooking process.

Even Thickness: For even cooking, try to find ribs that are similar in thickness. This ensures they cook at the same rate, preventing some pieces from drying out while others are still underdone.

Marbling: Choose ribs with visible marbling (thin streaks of fat within the meat). This fat will render down as the ribs cook, making them ultra-tender and flavorful. Avoid ribs with large, tough-looking chunks of fat, as these won’t break down as easily.

These ribs are done when they are tender enough to be easily pierced with a fork and practically fall apart with minimal effort. This typically takes 3 ½ to 4 hours of low-and-slow cooking at 275°F. If you’re unsure, use an instant-read thermometer to check the internal temperature—it should read at least 190°F for tender, juicy results.

Keep in mind that these ribs are not like traditional baby back ribs; they’re meatier and require more time to break down the connective tissue for that melt-in-your-mouth texture. If the ribs are still tough, give them a little more time in the oven, checking every 20–30 minutes.

Prepare rub and coat the ribs as instructed in the recipe. Place in a 6-quart slow cooker, cover, and cook on low 7 to 8 hours. Finish by transferring ribs to a foil-lined baking sheet and brushing with barbecue sauce. Place under the broiler setting to caramelize the sauce.

Refrigerate leftovers in an airtight container for up to 4 days.

Reheat in the oven at 300°F (150°C). Place the ribs in a baking dish and add a splash of water to keep them moist. Cover the dish tightly with aluminum foil and heat for about 15–20 minutes, or until warmed through.

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Itai Liptz Cook Blog: Better-Than-Box Homemade Brownies

Sun, 01 Jun 2025 22:10:34 +0000

This homemade brownie recipe is mouthwateringly moist and gooey with a crackly top.

Made with pantry basics, like cocoa powder, butter, sugar, eggs, and a (secret!) dash of espresso powder, these homemade brownies taste like they came from a specialty bakery.

Store homemade brownies in a covered container at room temperature for up to 4 days.

For a just-baked warmth, pop the brownies into the microwave briefly! They will be melt-in-your-mouth delicious and warm.

Did you enjoy this Homemade Brownie recipe? Leave a comment and rating below.

4.92 from 197 votes↑ Click stars to rate now!
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These homemade brownies are perfectly decadent, delicious, and loaded with chocolate chips!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 16 brownies

9×9 Baking Pan

Large Bowl

▢ ½ cup butter melted▢ 2 tablespoons vegetable oil▢ 1⅓ cups granulated sugar▢ ⅔ cup unsweetened cocoa powder▢ 2 large eggs room temperature▢ 1 teaspoon vanilla extract▢ 1 teaspoon espresso powder or instant coffee▢ ½ teaspoon salt▢ ½ cup all-purpose flour▢ 1 cup semi-sweet chocolate chips plus more for topping

Preheat oven to 350°F. Line a 9×9 pan with foil and coat with cooking spray.

Combine melted butter, oil, sugar, and cocoa powder in a large bowl. Stir until smooth.

Mix in the eggs, vanilla, espresso powder, and salt.

Slowly stir in the flour (batter should be thick) and gently fold in the chocolate chips.

Spread the batter into the prepared pan & top with more chocolate chips if desired.

Bake for 21-25 minutes or until they become glossy around the edges and a toothpick comes out clean when inserted 1-inch from the edge.

Let cool before cutting.

For quick and easy clean-up, line the baking dish with parchment paper or foil. This also allows for you to easily remove and cut brownies by lifting them out.
Ensure eggs are room temperature, you can put them in a glass of warm water if you’ve forgotten to take them out early.
Do not overcook, brownies should be cooked until a toothpick 1-inch from the edge of the pan comes out with just a few crumbs attached. They can and should be a little bit gooey in the middle.
Make sure the brownies are completely cooled before cutting.
Use a plastic knife if you have one, the brownies won’t stick to a plastic knife. A regular knife can be sprayed with oil or cooking spray before cutting the brownies.

4.92 from 197 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert, Snack

Cuisine American

The post Itai Liptz Cook Blog: Better-Than-Box Homemade Brownies appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Old Fashioned American Goulash

Sun, 01 Jun 2025 14:10:08 +0000

Goulash is one of those ultimate comfort food, and it doesn’t take forever to make! This is one that’s too easy not to put into your rotation. Time to stock up on ground beef and macaroni noodles!

For more hearty comfort food recipes, try our Homemade Sloppy Joes.

Total comfort food with ground beef, melted cheese, and pasta.
Simple and affordable ingredients.
One pot keeps it simple and makes cleanup a breeze.

Goulash originates from Hungary, dating back to the 9th century. This recipe is for an American Goulash, which dates back to the early 1900s and is generally made using ground beef and pasta in a chili powder and paprika tomato stew. There’s a reason why it’s been a comfort food favorite for over 100 years!

Ground Beef: Opt for ground beef with at least 80/20 fat content or leaner to avoid excess grease.
White Onion: White onions have a sharper flavor, but yellow onions also work.
Garlic: Freshly minced garlic provides the best flavor, but jarred minced garlic works in a pinch.
Beef Broth: Choose a good-quality, low-sodium beef broth to create a flavorful stew base.
Diced Tomatoes: We use canned diced tomatoes, but you can use fire-roasted tomatoes instead for a little more flavor.
Tomato Sauce: This thickens the goulash and adds a concentrated tomato flavor.
Italian Seasoning: Found at most grocery stores in the spice and baking aisle. You can also easily make your own with our Homemade Italian Seasoning recipe.
Elbow Macaroni: Any short pasta like fusilli, penne, or bowtie works well. For a gluten-free version, opt for gluten-free pasta.
Mozzarella Cheese: Use shredded mozzarella for a milder flavor or cheddar cheese for a sharper taste.

A traditional American-style goulash calls for ground beef. For a lighter version, you can swap the ground beef out for ground chicken or turkey. If you prefer pork, use ground Italian sausage.

We love how easy it is to customize goulash! If you like additional veggies in your meal, you can add almost anything. Common favorites are sliced carrots, green beans, peas, and corn.

Refrigerate leftovers in an airtight container for up to 5 days.

Reheat in a large saucepan over medium heat, adding a little water or broth if necessary to adjust consistency.

Microwave on high in 30-second increments.

The post Itai Liptz Cook Blog: Old Fashioned American Goulash appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Spiced Chicken You’ll Make Weekly!

Sat, 31 May 2025 15:10:03 +0000

This blackened chicken recipe is loaded with smoky, juicy flavor with a bold crust.

A mix of zesty spices, savory seasonings, and a bit of brown sugar creates a crispy rub for these pan-fried chicken breasts.

This recipe is all about the combination of savory and spicy flavors with a little sweetness to balance them out.

Keep leftover blackened chicken in a covered container in the refrigerator for up to 4 days.

To freeze, let it cool completely, wrap it tightly, or store it in an airtight container, and label it with the date. It will last up to 3 months in the freezer.

5 from 5 votes↑ Click stars to rate now!
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Blackened chicken is seasoned with a bold blend of spices and pan-fried until charred and crispy on the outside.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Cast Iron Skillet or skillet

▢ 2 boneless skinless chicken breasts 6 to 7 ounces each or 2lbs boneless chicken thighs▢ 3 tablespoons extra virgin olive oil

Blackened Seasoning

▢ 1½ teaspoons paprika▢ 1 teaspoon smoked paprika▢ 1 teaspoon cumin▢ 1 teaspoon dark brown sugar▢ ½ teaspoon kosher salt or ¼ teaspoon table salt, more to taste▢ ½ teaspoon dried oregano▢ ½ teaspoon garlic powder▢ ½ teaspoon onion powder▢ ½ teaspoon chili powder▢ ¼ teaspoon cayenne pepper optional

In a small bowl, combine the paprika, smoked paprika, cumin, dark brown sugar, salt, oregano, garlic powder, onion powder, chili powder, and cayenne. Set the spice mixture aside.

Cut the chicken breasts in half horizontally to create 4 thinner chicken fillets.

Rub the blackened seasoning over both sides of the chicken.

Heat the olive oil in a 12-inch skillet or cast iron skillet over medium heat.

Once hot, add the chicken and cook for about 4-6 minutes per side or until blackened and cooked through.

You can use a premade blackened seasoning if you prefer. Premade seasonings tend to be saltier.
Cook the chicken to an internal temperature of 165°F.
Leftovers can be stored in an airtight container in the fridge for up to 4 days. To bake in the oven:Preheat the oven to 425°F.
Prepare the chicken as directed and rub it with oil and then the seasoning.
Place the chicken in a baking dish and bake for 17 to 20 minutes or until cooked through.

5 from 5 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner

Cuisine American

The post Itai Liptz Cook Blog: Spiced Chicken You’ll Make Weekly! appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog

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Itai Liptz Cook Blog: Simple Pan-Seared Scallops Anyone Can Make!

Itai Liptz Cook Blog: Fresh Pico De Gallo You’ll Want on Everything

Itai Liptz Cook Blog: One-Pan Enchilada Skillet (Ready in 30!)

Itai Liptz Cook Blog: Cilantro Ranch Pasta Salad

Itai Liptz Cook Blog: Easy Whole Roasted Cauliflower Recipe

Itai Liptz Cook Blog: Country Style Pork Ribs

Itai Liptz Cook Blog: Better-Than-Box Homemade Brownies

Itai Liptz Cook Blog: Old Fashioned American Goulash

Itai Liptz Cook Blog: Spiced Chicken You’ll Make Weekly!

Blackened Seasoning