Hello from the collection of recipes for dinner that I have selected just for you. They provide homely experiences across the culinary spectrum.
Sure, we began with the creamy and cool Tuscan Chicken Pasta, but it hardly ended there. When it came to this next batch of dishes, we did some serious seasoning, bringing the kind of heat that made the kitchen glow and the kind of color that made the dishes pop.
We served everything with a side of texture and a promise of great taste that would deliver good eats for your dining experiences.
The 14 Best dinner recipes
1. Tuscan Chicken Pasta
Tuscan Chicken Pasta is a meal with many flavors and lots of texture. It starts off with tender chicken breasts, then takes a bit of a turn when sun-dried tomatoes and spinach join the party.
Finally, and I mean finally because you’re going to want to linger a bit here and savor this sauce, the rich, creamy, Parmesan cheese sauce over the top of everything and lugging it over the edge into a particularly satisfying meal.
Ingredients
2 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1 cup sun-dried tomatoes, chopped
2 cups spinach
1 cup grated Parmesan cheese
12 ounces pasta (such as fettuccine or penne)
Instructions
1. Add salt and pepper to taste on the chicken breasts. In a large skillet, heat medium-high olive oil. Place the chicken in the skillet and sear until golden brown in color, with the internal temperature reading 165 degrees Fahrenheit, about 5-7 minutes per side. When finished cooking, remove the chicken and set it aside.
2. In the same pan, put in the chopped garlic and let it sit for 1 minute until it’s a bit fragrant. Then add the heavy cream, chicken stock, and the sun-dried tomatoes to the pan. Give it a good stir, and bring the mixture to a low simmer.
3. Stir the Parmesan cheese into the mixture until it is melted and well blended. Add the spinach and cook until it is wilted. Return the chicken to the skillet.
4. At the same time, prepare the pasta as directed on the package. Drain the pasta and place it in the skillet with the other ingredients. Toss everything together to coat the pasta. Serve at once.
2. Instant Pot Butter Chicken
Butter Chicken from the Instant Pot teams tender chicken thighs with the sweet, spicy aromatics you find in Indian kitchens—onions, garlic, and ginger—simmered in a fast-cooking, tomato-based sauce that’s laced with garam masala and paprika. This is a quick weeknight meal you can make with pantry staples.
Ingredients
1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, minced
1 tablespoon garam masala
1 teaspoon paprika
1 cup tomato sauce
Instructions
1. Turn the Instant Pot to the sauté setting. Add the onion and sauté until it is clear and not brown, then add the garlic and ginger and sauté for another minute.
2. Combine the chicken pieces, garam masala, and paprika, and stir to coat the chicken completely with the spices.
3. Add the tomato sauce, and mix well. Put the lid on the Instant Pot, and set it to manual high pressure for 8 minutes.
4. When you finish the cooking cycle, let the pressure come down naturally for about 5 minutes. After that, release the remaining pressure manually. Give the food a good stir, and taste it for seasoning. Adjust any flavors that need it, then serve it warm.
3. Creamy Garlic Shrimp Alfredo
Creamy Garlic Shrimp Alfredo is a delectable pasta dish that features tender shrimp, rich heavy cream, and savory Parmesan cheese all combined with fettuccine for a luxurious, flavorful experience.
Ingredients
Shrimp, peeled and deveined (about 1 pound)
Fettuccine pasta (about 8 ounces)
Butter (4 tablespoons)
Garlic, minced (4 cloves)
Heavy cream (1 cup)
Grated Parmesan cheese (1 cup)
Salt and pepper to taste#
Instructions
1. Prepare the fettuccine pasta according to the directions on the package. Drain and set aside.
2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove the shrimp and set them aside.
3. In the same skillet, add the 2 tablespoons of butter left over and the minced garlic. Sauté in the skillet for about 1 minute until the garlic is fragrant. Pour in the cream that is heavy and bring it to a simmer. Stir in the cheese that is Parmesan, and cook until the sauce thickens slightly, about 2-3 minutes.
4. Place the shrimp back into the skillet. Add the fettuccine. Toss it all around until the pasta is luxuriantly coated in the sauce. Add salt and pepper to taste and serve.
4. Vegan Quinoa Salad
The Quinoa Salad that you’re not going to believe is a completely stunning dish. This doesn’t taste like vegan food.
It tastes like salad. Quinoa salad to be exact, and a very good one at that—which might make you question the nature of your life.
A stalwart combination of flavors and textures, it substitutes liquid smoke for the bacon typically found in a BLT.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
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Instructions
1. Wash the quinoa in cold water. In a set of saucepans of medium size, set to bring 2 cups of water to a boil. Add the quinoa, reduce the heat to the lowest setting, and cover. Let it continue to cook for about 15 minutes or until it is done. All the water should have been absorbed. Use a fork to fluff and let it cool.
2. In a large bowl, mix the cooked quinoa with the halved cherry tomatoes, diced cucumber, finely chopped red onion, and parsley.
3. Combine the olive oil, lemon juice, salt, and pepper in a small bowl and whisk to mix well. Drizzle the dressing over the quinoa salad and toss to work it through.
4. If necessary, add more salt and pepper to taste, and then serve and delight in the dish!
5. Chicken Fajita Casserole
Fajita Casserole with Chicken combines sliced chicken breasts, bell peppers, and onions with fajita seasoning, topping it with melted, shredded cheese. This is a simple, oven-baked dish, available optionally with sour cream and cilantro.
Ingredients
Chicken breasts (boneless, skinless, about 1 pound), sliced into thin strips
Bell peppers (assorted colors), sliced into thin strips
Onion, sliced
Fajita seasoning mix, 1 packet or about 2 tablespoons
Shredded cheese (cheddar or Mexican blend), 1 cup
Olive oil, 2 tablespoons
Sour cream and chopped cilantro for serving (optional)
Instructions
1. Heat the oven to 375°F (190°C).
2. In a big dish, throw together the sliced chicken, bell peppers, and onions with olive oil and fajita seasoning until everything is nicely coated.
3. Pour the mixture into a casserole dish that has been lightly greased. Spread the mixture evenly in the dish. Cover with aluminum foil and bake for 20 minutes.
4. Take off the foil, and then cover the dish evenly with shredded cheese, baking in the oven for a further 10 minutes, or until the cheese has melted and is bubbling. If you like, serve it up with sour cream and cilantro.
6. Korean Beef Bibimbap
Korean Beef Bibimbap
is a vivid and fully satisfying dish that consists of well-seasoned ground beef, blanched spinach, and bean sprouts, all sitting on a base of cooked rice. A touch of sesame oil and gochujang chili paste adds depth.
Ingredients
1 pound ground beef
4 cups cooked rice
4 teaspoons sesame oil
1 tablespoon gochujang (Korean chili paste)
2 cloves garlic, minced
1 cup spinach, blanched
1 cup bean sprouts, blanched
Instructions
1. In a frying pan, heat 2 teaspoons of sesame oil over medium-high heat. Stir in minced garlic, then add the ground beef, cooking until it is thoroughly browned and cooked through.
2. Blend the gochujang with the cooked beef and set aside.
3. In a bowl, set the table with the cooked rice as the base. Make it a little fancy by topping the rice with the cooked beef, blanched spinach, and blanched bean sprouts, otherwise known as mung bean sprouts.
4. Pour the leftover sesame oil on the top and bring to the table.
7. Cauliflower Tacos
Simple ingredients such as cauliflower, olive oil, smoked paprika, and corn tortillas come together in Cauliflower Tacos to create a truly delightful and satisfying meal. Roasted cauliflower provides texture and flavor, while vibrant, shredded red cabbage adds the necessary crunch to this otherwise soft-textured dish.
Ingredients
1 small head of cauliflower, cut into florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
Salt and pepper to taste
8 small corn tortillas
1 cup shredded red cabbage
Instructions
1. Set your oven to 400°F (200°C) to preheat. In a big basin, throw the cauliflower florets together with some olive oil, smoked paprika, ground cumin, salt, and pepper. Combine until the florets are well covered and ready to face the fiery heat of the oven.
2. The cauliflower should be spread in a single layer on a baking sheet and roasted in the oven for 20-25 minutes,Or until the florets are tender and golden brown.
3. Heat corn tortillas in a dry skillet over medium heat, about 30 seconds on each side. Fill each tortilla with roasted cauliflower; top with shredded red cabbage. Add your choice of toppings: avocado, lime juice, and cilantro are good options. Serve immediately.
8. One-Pot Lemon Herb Salmon
Lemon Herb Salmon is a delightful dish that is easy to prepare and brings wonderful flavor to salmon fillets. The fillets are simply adorned with lemon slices and a quick and easy bathing sauce made from olive oil, minced garlic, and the potent flavors of oregano and thyme.
This is a one-pot meal that is quick and healthy.
Ingredients
- 4 salmon fillets (about 6 ounces each)
- 1 lemon, thinly sliced
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
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Instructions
1. Set your oven to 375°F (190°C). In a big skillet that can go in the oven, heat some olive oil over medium heat. Toss in the minced garlic and saute it until it’s fragrant, which should take about half a minute.
2. Position the salmon fillets in the skillet. Season them with salt, pepper, oregano, and thyme. Lay lemon slices on top of each salmon fillet.
3. Place the skillet in the oven that has been heated and bake for 12-15 minutes, or until the salmon is cooked all the way through and easily falls apart when poked with a fork. Serve right away.
9. Mushroom Risotto
Risotto ai funghi is an Italian dish made with Arborio rice, not only with mushrooms like cremini and shiitake but also with sautéed onion. It is enriched with butter and olive oil, and finished with Parmigiano-Reggiano.
Enriched Cuisine can become a way for a student to identify with the style and character of the specific person in the family who taught them a recipe. Such dishes dissolve distance and time, making spaces of memory tangible.
Ingredients
Arborio rice
Mixed mushrooms (such as cremini, shiitake, and button)
Onion
Vegetable or chicken broth
Parmesan cheese
Butter
Olive oil
Instructions
1. In a large skillet, over medium heat, warm the olive oil and butter together. When the butter is melted and starting to foam, add the chopped onions. Sauté the onions in the oil-butter mixture for about 10 minutes, stirring frequently, until they are soft and translucent. They should not brown.
2. Put sliced mushrooms into the pan and cook them until they are soft and browned.
3. Add the Arborio rice and cook it for about 2 minutes. Make sure it’s well-coated with the oil.
4. Warm broth should be added very slowly, one ladle at a time. Between each addition, allow the rice to absorb all the liquid. Although you should be constantly stirring, it’s okay to take a breather during the process. If you’re feeling ambitious, go ahead and make some brodo. If not, warm some store-bought broth in another pot while you use your left hand to stir and your right hand to ladle in the stock.
5. Add the grated Parmesan cheese and salt and pepper to taste and serve.
10. Spicy Thai Drunken Noodles
Spicy Thai Drunken Noodles, or Pad Kee Mao, is a vibrant dish featuring rice noodles with a kick from Thai bird chilies. It consists of chicken or tofu, garlic, bell peppers, and the aromatic Thai basil.
Ingredients
Rice noodles
Chicken breast or tofu, sliced
Garlic, minced
Thai bird chilies, chopped
Bell peppers, sliced
Thai basil leaves
Soy sauce and oyster sauce
Instructions
1. Prepare the rice noodles according to the packaging instructions. Drain them and set them aside.
2. In a big pan or wok, heat a bit of oil on medium-high. Cook your garlic and Thai bird chilies in there until they’re doing a fragrant dance—this is the whole kitchen, including your friends in the living room,
3. Include the bell peppers and stir-fry for 2-3 minutes more.
4. Add the cooked noodles, soy sauce, and oyster sauce to the pan and toss everything together with Thai basil leaves until the noodles are well-coated and heated through. Serve immediately.
11. Moroccan Chickpea Stew
Hearty and aromatic, Moroccan Chickpea Stew features canned chickpeas, diced tomatoes, chopped onion, minced garlic, ground cumin, and ground cinnamon. It makes an ideal simple meal that is both filling and flavorful.
Ingredients
Canned chickpeas, drained and rinsed
Diced tomatoes
Chopped onion
Minced garlic
Ground cumin
Ground cinnamon
Olive oil
Instructions
1. In a big pot, medium heat. Olive oil. Onion, chopped. Garlic, minced.Sauté until the onion is translucent.
2. Combine the ground cumin and ground cinnamon, cooking for another minute to release the spices’ aromas.
3. Stir to combine the diced tomatoes and chickpeas when added to the pot. Simmer the stew so that it flavors meld for 15-20 minutes.
4. Add salt and pepper to taste before serving.
12. BBQ Pulled Pork Sandwiches
Pulled Pork BBQ Sandwiches feature a tender, slow-cooked pork shoulder, which is seasoned with spices like paprika and garlic powder in addition to salt and black pepper. The pork is mixed with barbecue sauce and served on a sandwich bun.
It’s a delightful, classic savory treat.
Ingredients
3 to 4 pounds pork shoulder or pork butt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
2 cups barbecue sauce
12 sandwich buns
Instructions
1. Set your oven to 300°F (150°C) to warm up. Meanwhile, take the pork shoulder and coat it thoroughly with your choice of spices—make sure to use enough and to work it into the surface of the meat for a good, flavorful crust. Here’s what you should use, in these amounts, for a well-seasoned but not overly salty or spicy roast: 1 tablespoon smoked paprika; 1 tablespoon garlic powder; 1 tablespoon kosher salt; and 1 teaspoon black pepper.
2. Position the pork in a pan for roasting. Shield it with aluminum foil, and allow it to cook for a time span of approximately 3 to 4 hours. What you are looking for is a state of texture in the meat that indicates tenderness and the capacity to be pulled apart easily with a fork—a state that seems to find its fulfillment after about these many hours of cooking.
3. Take the pork out of the oven and allow it to cool a bit. Using two forks, shred the meat, throwing out any big chunks of fat.
4. Combine the pulled pork and barbecue sauce, then serve on sandwich buns. If you want to get a little fancy, add some coleslaw. That really brings the flavor and texture up a notch.
13. Mediterranean Lambs Chops
Mediterranean Lamb Chops
comprise a succulent course that highlights lamb chops. These are marinated in olive oil, garlic, rosemary, and lemon.
This uncomplicated yet palate-pleasing medley yields a meal whose clean, zesty flavors make it an excellent choice for warm-weather entertaining.
Ingredients
8 lamb chops
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
Zest and juice of 1 lemon
Salt and pepper to taste
Instructions
1. In a bowl, mix olive oil, minced garlic, chopped rosemary, lemon zest, lemon juice, salt, and pepper. Marinade well.
2. Put the lamb chops in a shallow dish and pour the marinade over them, making sure they are well coated. Cover and refrigerate for at least 1 hour, or up to overnight.
3. Heat the grill or grill pan to medium-high. Take the lamb chops out of the marinade and cook them on the grill for 3-4 minutes per side, or until done to your liking. Let the chops rest for a few minutes before serving.
14. Cilantro Lime Grilled Chicken
Grilled Chicken with Cilantro and Lime is a delightful dish that highlights boneless, skinless chicken breasts and marries them with a marinade that sings of fresh lime juice, in addition to the favorite oil for grilling chicken skinless, olive oil. The dressing for this marinade is completed with honey, minced garlic, and chopped, fresh cilantro.
Cilantro, of course, has a deeply polarizing effect on diners (both my children hate it!), but I’ve found that grilling chicken with this marinade makes it bright and utterly delicious.
Ingredients
4 boneless, skinless chicken breasts
1/4 cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
3 cloves garlic, minced
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
Instructions
1. In a medium bowl, combine the lime juice, olive oil, honey, minced garlic, chopped cilantro, salt, and pepper and whisk to combine. This is your marinade.
2. Put the chicken breasts into a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
3. Heat the grill to medium-high. Take the chicken out of the marinade and let it drip a bit. Then place it on the grill and cook it for approximately 6-7 minutes on each side. Check the temperature using a meat thermometer. When it reads 165°F (74°C) the chicken is done.
4. Once the chicken has finished cooking, take it off of the grill and allow it to rest for a few minutes before you serve it. Enjoy your favorite sides alongside the cilantro lime grilled chicken.
