Is the temptation to order takeout settling in? If your resolution of cooking at home this year is looking more and more like a lofty goal, we have some easy recipes that will help you get back on track. This week, Elena Besser stopped by TODAY to teach us how to make those dishes you often get delivered — right from your very own kitchen.
There is nothing like chicken shawarma shaved right off the rotisserie, but Besser found a way to make it work in the oven. In this sheet-pan recipe, she shares a homemade spice blend for the marinade that delivers the same great flavors you know and love. Stuff the shawarma into warmed pita or serve over a bed of lettuce for a Middle Eastern-inspired salad. Barbecue chicken pizza is another takeout favorite, but 30 minutes is all it takes to prep a pie yourself. Plus, DYI-ing it means you can pick out your preferred barbecue sauce, double up on the toppings or even sub in tofu for a vegetarian-friendly swap. Besser likes pairing it with a side salad to round out the weeknight meal.
Shop the recipes below and save on groceries for the week with our exclusive code. Enter TODAY10 at checkout to score $10 off your first three pickup or delivery orders of $50 or more from Walmart. (See terms.)
Elena Besser’s better than takeout recipes
Shawarma is a fantastic spice blend used in the middle east consisting of warming spices that pack a ton of flavor into any protein. In this recipe, chicken is marinated in lemon juice, olive oil, garlic and spices (cumin, paprika, turmeric, cinnamon, chili flake, black pepper) and baked in an oven. At the end of cooking, pita is added to the top of the pan to warm through. The chicken is served with tomatoes, cucumbers, red onion, lettuce, and a feta-garlic yogurt sauce. Alternatively, mix into lettuce and serve with pita chips as a salad.
This copycat barbecue chicken pizza is a homemade version of the classic mall dish. Store-bought pizza dough gets stretched and cooked in a cast iron, topped with your favorite barbecue sauce and baked with juicy pieces of chicken, tons of cheese and onions. It’s an awesome recipe to make with your family and friends any night of the week. I like to serve it with a big crunchy salad.
More recipes to make this week
Everyone loves eggplant parmesan sandwiches, but waiting for delivery can leave you with a soggy sub. Not with Besser’s perfectly timed recipe, though — ciabatta toasts in the oven until it’s time to assemble for a satisfying crunch every time. The same goes for her Buffalo falafel bites, which are golden brown and crispy after frying them for just a few minutes on each side. For a bite of something sweet, make easy mini-pumpkin ginger cheesecakes right at home!
Take your eggplant parmesan sandwich up a notch by serving it on toasty garlic bread. It’s an easy way to add extra flavor to a weeknight dish or impress guests if you’re entertaining.
Add a little bit of spice to your falafel bites by tossing them in a three-ingredient homemade Buffalo sauce. They’re best served with warmed pita, creamy dill sauce and crunchy vegetables.
Get The Recipe
Mini Pumpkin Ginger Cheesecakes with Pecan Brittle and Maple Cream
This mashup of pumpkin pie and cheesecake is even better than the sum of its parts. The toppings are optional of course, but they make each individual portion of dessert that much more special.
Related
