Cookbook cover for The Newlywed Cookbook

THE NEWLYWED COOKBOOK: Cooking Happily Ever After

Roxanne Wyss and Kathy Moore David Shaughnessy

St. Martin’s Press
December 2014
ISBN: 978-1250054364

Sample Recipe
Request a Copy

WyssMooreHeadshotRoxanne Wyss and Kathy Moore are cookbook authors, food consultants, cooking teachers, and food bloggers who share their test-kitchen expertise through creative recipes and tips that make cooking easier and more fun. Together they’ve written seven cookbooks, frequently teach cooking classes, and consult with food and appliance companies. Their professional career in food, spanning almost thirty years, now includes a popular blog, Plugged into Cooking.

Today’s newlyweds are contemporary and anything but traditional. Couples are more independent and their tastes are savvy because they grew up with The Food Network and frequent trendy restaurants, but their busy schedules mean they’re often strapped for time and not always proficient in the kitchen.

With this collection of no-fail recipes for easy and delicious meals from two experienced family cooks, here is all the help needed to start cooking together. Bold flavors peppered with international influences, decadent comfort foods, and plenty of meatless options are fresh, budget friendly, and easy to make. Prepare main dishes quickly after work or enjoy a leisurely romantic dinner for two. Indulge in a rich dessert or scrumptious appetizer that steals the show when your in-laws visit for the holidays. Specific recipes targeted to the most popular small appliances on today’s bridal registries are also included to make the most of all those popular gifts. The authors also include tips for organizing your kitchen, marketing know-how, and stocking the perfect pantry—all gleaned from their years of experience.

The ultimate gift for newly married or engaged couples, THE NEWLYWED COOKBOOK features a modern design, full-color photography, and over 70 recipes for every occasion. So now you can create easy and delicious meals that are as new and exciting as the first year of marriage.

 Chipotle Chicken Tacos

Serves 2


Why not pour a glass of sangria and deem tonight “Couple Cooking Night”? One of you can prepare the marinadewhile the other chopsthe vegetables. The canned chipotle pepper in adobo sauce catapults the flavor to cantina level in your own home. Keep canned chipotle peppers on hand in your pantry to add flavor and spice to many a meal.

4 (6-inch) flour tortillas
1 1⁄2 tablespoons canola oil, olive oil, or vegetable oil
3 tablespoons fresh lime juice
2 teaspoons finely chopped garlic
1 teaspoon ground cumin
1 teaspoon chili powder
1⁄2 teaspoon kosher salt
1 tablespoon minced chipotle pepper in adobo sauce
1⁄2 medium yellow onion, thinly sliced
1⁄2 medium green bell pepper, cut into thin strips
1 1⁄2 cups shredded cooked chicken (see below)
1⁄4 cup store-bought picante sauce or salsa
1⁄4 cup shredded lettuce
1⁄4 cup crumbled queso fresco or shredded monterey jack cheese

Preheat the oven to 200°F. Wrap the flour tortillas tightly in aluminum foil and place them in the oven to warm.

Whisk together the oil, lime juice, garlic, cumin, chili powder, salt, and minced chipotle pepper in a small bowl. Pour half of the marinade into a zip-top bag. Set aside the remainder.

Add the sliced onion and the bell pepper strips to the zip-top bag. Seal the bag, then massage to distribute the marinade evenly throughout.

Heat a 12-inch skillet over medium-high heat. Add the vegetables and cook, stirring frequently, for about 7 minutes, or until they are tender. Add the chicken and the reserved marinade, stir, and cook until heated through.

Divide the chicken mixture among the warm flour tortillas. Top with picante sauce, lettuce, and cheese.

Shredded Chicken (Stovetop Method)

1 tablespoon vegetable oil
2 boneless, skinless chicken breasts, about 6 ounces each
Kosher salt and freshly ground black pepper
3⁄4 cup reduced-sodium chicken broth or water

Heat the oil in a 12-inch nonstick skillet over medium-high heat. Pat the chicken dry with paper towels and season with salt and pepper on both sides. Place the chicken in the skillet and cook for 5 minutes, or until golden brown on one side. Turn the chicken and pour the broth into the skillet. Reduce the heat to maintain a simmer, cover, and simmer for 8 to 10 minutes, until the chicken is no longer pink inside and a meat thermometer inserted into the center registers 165°F. Remove the chicken from the skillet and allow it to cool. Shred the meat using two forks. The chicken can be prepared ahead and refrigerated for up to 3 days or frozen for up to 3 months.

Shredded Chicken (Slow-Cooker Method)

Not only is this a great way to have chicken already cooked for these Chipotle Chicken Tacos, but you can also use the cooked chicken for casseroles or salads.

3 to 8 boneless skinless chicken breasts, about 6 ounces each
Kosher salt and freshly ground black pepper
3⁄4 cup reduced-sodium chicken broth

Spray a 4-quart slow cooker with nonstick spray. Season the chicken breasts with salt and pepper and place them in the slow cooker. Add the broth. Cover and cook on low for 3 to 4 hours, or until the chicken is cooked through and very tender. Remove the chicken and allow it to cool, then shred the meat using two forks. Set aside the 11⁄2 cups shredded chicken you need for this recipe, then divide the remaining shredded chicken into serving portions. Wrap, label, and freeze the chicken for up to 3 months. To defrost, place the frozen chicken in the refrigerator the night before you plan to use it.


  • Use rotisserie chicken from the supermarket. Shred the meat using two forks.
  • Other toppings might include sour cream or sliced avocado.

Berry-Almond Tarts for Two

Serves 2


These Berry-Almond Tarts for Two are a feast for your eyes and for your palate.

1/3 cup all purpose flour

2 tablespoons sliced almonds, toasted
1 tablespoon granulated sugar
Dash of table salt
2 tablespoons cold unsalted butter, cut into small pieces
2 to 3 teaspoons ice water

3 ounces cream cheese, softened
2 tablespoons sour cream
2 tablespoons granulated sugar

1/4 teaspoon pure almond extract
1 cup fresh sliced strawberries, raspberries, blueberries, or a combination
2 tablespoons strawberry or seedless raspberry preserves
2 tablespoons sliced almonds, toasted

Make the crust: Place the flour, almonds, sugar, and salt in the work bowl of a food processor and process until the almonds are finely chopped. Add the butter and pulse until the butter is evenly cut into the mixture and the mixture resembles coarse crumbs. Sprinkle with 2 teaspoons of the ice water and continue to pulse just until the mixture comes together into a ball. Do not overwork. If the dough is still dry, add additional ice water, 1/2 teaspoon at a time, until the dough holds together. Wrap the dough in plastic wrap and refrigerate for several hours or overnight.

Preheat the oven to 375°F.

Place the prepared crust on a lightly floured work surface and roll it very thin, about 1/8 inch thick. Cut two circles, each about 5 1/2 to 6 inches in diameter. (To make a guide, invert a tart pan, about 4 1/2 x 3/4 inch, on the dough to estimate the needed size. With the tip of a sharp knife, trace about 3/4 inch outside the edge of the tart pan.) Gently lift up one crust circle using a pancake turner and place it in a tart pan. Use your fingertips to flatten the crust, covering the bottom and sides of the tart pan. Repeat with the second circle. (If necessary, reroll scraps to cut the circle for the second tart pan.) Using the tines of a fork, prick the crusts evenly all over. Bake for 11 to 12 minutes, or until the crusts are set and very lightly golden in color. Place on a wire rack and allow to cool completely.

Meanwhile, make the filling: Beat together the cream cheese, sour cream, sugar, and almond extract in a small bowl using a handheld electric mixer at medium speed, until smooth. Divide the filling evenly between the crusts. Spread evenly to fill each crust. Top each tart with berries.

Spoon the preserves into a small microwave-safe glass bowl. Microwave on high for 30 seconds, or until the preserves are melted. Slowly spoon the preserves over the berries, covering completely. Garnish with almonds. Serve immediately or cover and refrigerate for up to 2 days.


  • Toast 1/4 cup almonds so you can use 2 tablespoons for the crust and 2 tablespoons for the garnish.
  • Toasting the almonds intensifies their flavor. To toast the almonds, spread the almonds in a single layer on a baking sheet. Toast in a preheated 350°F oven for 5 to 7 minutes, or until golden.
  • Use your favorite berries or choose a variety of raspberries, blueberries, and blackberries. If you choose strawberries, choose small berries or halve or slice larger berries.

These recipes may be reproduced with the following credit:

Recipes from THE NEWLYWED COOKBOOK by Roxanne Wyss and Kathy Moore. (St. Martin’s Press; December 2014; $29.99/hardcover; ISBN; 978-1250054364).

Contact: Jessica Preeg