5 Dinners a TV Host, Chef and Mom of 3 Cooks When She’s Too Exhausted to Think

Sara Gore is a TV host, chef and—most importantly—a mom of three. After working as a personal chef, then running her own catering company, she wanted to share her recipes and took her skills to shows like The Today Show, The Steve Harvey Show and The Martha Stewart Show. She knows exhaustion and culinary delight like the back of her hand and wants everyone to feel like a Top Chef in their own home.

The recipes in her new cooking show Recipe Revamp are meant to do just that. Here are a few of her favorite recipes for post-work nourishment that take minimal energy and will satisfy your culinary craving.

Prep time: 15-20 mins
Cook time: 25 mins

1 1/2 lb. boneless, skinless chicken thighs
BBQ sauce:
3 Tbsp. butter
Pinch of red pepper flakes
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 ½ in. piece ginger, finely chopped ½ cup ketchup
7oz jar hoisin sauce
½ cup dark beer (optional)
1 Tbsp. dark brown sugar
1 Tbsp. rice wine vinegar

Pickled onions:
1 red onion, cut in half lengthwise and thinly sliced
½ cup rice wine vinegar
½ cup water
2 Tbsp. honey or sugar
2 tsp. kosher salt
½ tsp. fresh black pepper

Sharp white cheddar, shredded
Chopped cilantro
Slider buns

BBQ Sauce:
1. In a saucepan over medium high heat, melt butter.
2. Add red pepper flakes, garlic, ginger, shallots and sauté until soft. Add remaining ingredients.
3. Reduce heat to low and simmer for 10 minutes. Set aside.

Pickled onions: (For a quick pickle method) 1. Either in a saucepan or microwave safe bowl heat all ingredients except onions enough to dissolve sugar and salt.
2. Add in the onions and let sit for a few minutes. Return to fridge to cool immediately. If you need them to cool quicker you can set mixture in a metal bowl and place over an ice bath. I like to make pickled onions and just keep them on hand in the fridge. They’ll keep for two weeks in the fridge stored in an airtight container.

To bake:
1. Preheat oven to 350 degrees.
2. In a baking dish, pour some sauce over chicken and set aside remaining sauce to spread on buns. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 5-10 minutes or until the internal temperature of the chicken thigh reaches 165 degrees.
3. Brush chicken with extra sauce. Cut pieces to fit on slider buns.

To grill:
Alternately grill 5 minutes a side or until internal temperature reaches 165 degrees.

To serve: Place a piece of chicken on the bottom bun. Top with extra sauce and cheese. Finish with pickled onion and cilantro.

Prep time: 10 mins
Cook time: 15-20 mins

4 cloves garlic, sliced thin
Pinch red pepper flakes (optional)
2 red peppers
2 yellow peppers
1 onion, sliced in half and then into 1/4 in half moons
¼ cup white wine
4 “Beyond Sausage” links
Olive oil
Salt and pepper
Brioche hot dog buns

  1. In a saute pan over medium high heat saute onions and peppers in a good plug of olive oil (almost enough to coat the bottom of the pan.) Season with salt and pepper.
  2. Allow to cook down for about 5 minutes and add the garlic. Continue stirring occasionally while these cook down. Allow them to soften and caramelize another 5 minutes.
  3. Deglaze the pan with wine and allow to cook another 5 minutes and scrape down the sides of the pan. It should take about 15 minutes total for the peppers and onions. While those are cooking down either brown your sausage links in a pan over medium high heat on all sides or alternately grill 2-3 minutes on all sides.
  4. Dress bun with spicy brown mustard or the condiment of your choice. Add your beyond meat sausage and top with your peppers and onions! Serve with baked sweet potato fries or side salad.

Prep time: 5 mins
Cook time: 12 mins

1 cl garlic
1/2 cup pistachios, shelled
1/2 cup dried coconut chips
1/2 cup parsley
Juice of 1 lime
1/2 tsp. salt
2 Tbsp. olive oil
4 salmon filets, skin removed

  1. Preheat oven to 375. In a food processor blend up all ingredients up to the oil.
  2. Place salmon filets on a sheet tray lined with parchment paper and top with pistachio crust, pressing gently to form a crust.
  3. Bake for about 12 minutes or until sides are ALMOST firm to the touch. Another good doneness check for fish is when you insert a knife into the center of the fish and place it on the inside of your wrist. If it’s the temperature you like it, warm to hot and not cold, then it’s done. The best way to ruin fish is to overcook it. Otherwise, not much needs to be done! Serve with rice or vegetables of your choice! I like it with a cauliflower coconut rice!

Prep time: 5 mins
Cook time: 10-15 mins

8 in. flour tortillas
Olive oil spray
Variety of different cheeses, sauces, toppings
Good topping combos for adults:
Blue cheese, caramelized onions, pear, pecan & Balsamic drizzle
Tomato, basil, mozzarella, roasted garlic
Eggplant, goat cheese, parmesan and tomato sauce
Fig, prosciutto, arugula, blue, balsamic
Meatballs and mozzarella or ricotta
Mushrooms, fontina, black truffle oil, parmesan
Possibilities are endless!

  1. Preheat oven to 400 degrees. Line a sheet tray with parchment. Spray with a little olive oil. Lay out your tortillas. Mist or brush with olive oil again.
  2. Let everyone pick out their own toppings and bake for 10-12 min depending on how crispy you want it.
  3. Slice into quarters and dig in! Individual customized tortilla pizzettes in 15 min!

Prep time: 15-20 mins
Cook time: 15 mins

1 lb. bowtie pasta
6 cloves garlic, sliced thinly
1/4 cup olive oil
Pinch of red pepper flakes
1 lemon, zest and juice
Broccoli florets, pre-blanched (pop into boiling water for about 2 minutes and throw in ice bath)
8 oz ricotta
Parmesan cheese
Flat leaf Italian parsley

  1. Prepare bowties according to cooking directions.
  2. In a small bowl whip up the ricotta, 1 Tbsp lemon juice, a good pinch of kosher salt and half of the lemon zest. Set aside until ready to use.
  3. In a large saute pan, saute garlic and a pinch of red pepper flakes in oil over medium high heat. Cook until translucent, but do not burn or it will taste bitter.
  4. Add your broccoli florets and toss to coat. Allow to cook a couple minutes. Add juice of 1/2 lemon. You can always add more later to taste.
  5. Add cooked pasta to sauce pan. And about 3-4 Tbsp of the pasta water and allow to cook down and thicken a little. The gluten from the pasta water helps thicken the sauce.
  6. Garnish with a good amount of parmesan cheese and top with remaining zest. Season with salt and pepper to taste. Test for lemon. Add more if you like.
  7. After plating pasta, add a spoonful of the whipped ricotta on top. Garnish with a little chopped parsley.

Sara Gore is an award-winning TV host, chef and mom, determined to let viewers live out their culinary dreams. Her new Emmy-nominated cooking show Recipe Revamp takes food lovers on a journey to world-renowned restaurants with chefs as they demonstrate their signature dishes. The show is meant to make everyone feel like a Top Chef in their own home. Watch it here.

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