Dinner Recipes
Lemon Butter Chicken.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/4 cup all-purpose flour
2 tablespoons butter
2 cloves garlic, minced
1/2 cup chicken broth
1/4 cup fresh lemon juice
1 teaspoon lemon zest
Chopped fresh parsley for garnish
Lemon slices for serving
Instructions:
Season the chicken breasts with salt and pepper. Dredge them in flour, shaking off any excess.
In a large skillet, melt the butter over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the chicken broth, lemon juice, and lemon zest. Stir well and let the sauce simmer for 2-3 minutes to reduce slightly.
Return the chicken breasts to the skillet and coat them with the lemon butter sauce.
Garnish with chopped fresh parsley and serve with lemon slices.
Caprese Pasta Salad.
Ingredients:
8 ounces penne or rotini pasta
1 cup cherry tomatoes, halved
1 cup mozzarella balls, halved
1/4 cup chopped fresh basil
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Salt and pepper to taste
Instructions:
Cook the pasta according to package instructions until al dente. Drain and rinse under cold water.
In a large bowl, combine the cooked pasta, cherry tomatoes, mozzarella balls, and chopped fresh basil.
Drizzle with extra virgin olive oil and balsamic vinegar.
Season with salt and pepper and toss to combine all the ingredients.
Serve the caprese pasta salad chilled as a main dish or side dish.
Thai Peanut Noodles.
Ingredients:
8 ounces of spaghetti or noodles of your choice
1/4 cup creamy peanut butter
3 tablespoons soy sauce
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 cloves garlic, minced
1/4 teaspoon red pepper flakes (optional)
1 cup shredded carrots
1/2 cup chopped scallions
Chopped peanuts for garnish
Chopped fresh cilantro for garnish
Instructions:
Cook the spaghetti or noodles according to package instructions until al dente. Drain and set aside.
In a bowl, whisk together the peanut butter, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, and red pepper flakes (if using) until smooth.
In a large skillet, heat the peanut sauce over medium heat until warmed through.
Add the cooked spaghetti or noodles, shredded carrots, and chopped scallions to the skillet. Toss to coat the noodles and vegetables with the peanut sauce.
Cook for an additional 2-3 minutes until everything is heated through.
Garnish with chopped peanuts and chopped fresh cilantro before serving.
Baked Teriyaki Chicken Wings.
Ingredients:
2 pounds of chicken wings
1/2 cup soy sauce
1/4 cup honey
2 tablespoons rice vinegar
2 tablespoons hoisin sauce
1 tablespoon sesame oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
Sesame seeds for garnish
Chopped green onions for garnish
Instructions:
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.
In a bowl, whisk together the soy sauce, honey, rice vinegar, hoisin sauce, sesame oil, minced garlic, and grated ginger.
Place the chicken wings in a large bowl and pour the teriyaki sauce over them. Toss to coat the wings evenly.
Arrange the chicken wings on the wire rack on the baking sheet, making sure they are not touching each other.
Bake in the preheated oven for 35-40 minutes, flipping the wings halfway through, until cooked through and crispy.
Remove from the oven and let the wings cool for a few minutes.
Sprinkle with sesame seeds and chopped green onions before serving.
Margherita Stuffed Chicken Breast.
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
4 slices mozzarella cheese
4 slices tomato
4 large basil leaves
2 tablespoons olive oil
Balsamic glaze for drizzling
Instructions:
Preheat the oven to 400°F (200°C).
Season the chicken breasts with salt and pepper.
Make a slit in each chicken breast to create a pocket.
Stuff each pocket with a slice of mozzarella cheese, a slice of tomato, and a basil leaf.
Secure the chicken breasts with toothpicks to hold the filling.
Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until browned.
Transfer the skillet to the preheated oven and bake for 15-20 minutes or until the chicken is cooked through and the cheese is melted and slightly browned.
Remove from the oven and let the chicken rest for a few minutes.
Drizzle with balsamic glaze before serving.
Greek Lemon Chicken Soup (Avgolemono).
Ingredients:
4 cups chicken broth
1/2 cup orzo or rice
2 cooked chicken breasts, shredded
3 eggs
Juice of 2 lemons
Salt and pepper to taste
Chopped fresh dill for garnish
Instructions:
In a pot, bring the chicken broth to a boil. Add the orzo or rice and cook according to package instructions until tender.
Stir in the shredded chicken and reduce the heat to low.
In a bowl, whisk together the eggs and lemon juice until well combined.
Slowly pour a ladleful of the hot broth into the egg and lemon mixture, whisking constantly.
Gradually pour the egg and lemon mixture back into the pot, stirring continuously.
Cook the soup over low heat for a few more minutes, stirring occasionally, until slightly thickened.
Season with salt and pepper to taste.
Serve the Greek lemon chicken soup hot, garnished with chopped fresh dill.
Shrimp and Sausage Jambalaya.
Ingredients:
1 tablespoon vegetable oil
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
3 cloves garlic, minced
8 ounces smoked sausage, sliced
1 can (14 ounces) diced tomatoes
1 cup long-grain rice
2 cups chicken broth
1 teaspoon Cajun seasoning
1/2teaspoon dried thyme
1/2 teaspoon dried oregano
Salt and pepper to taste
1 pound shrimp, peeled and deveined
Chopped fresh parsley for garnish
Instructions:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion, bell pepper, celery, and minced garlic. Sauté until the vegetables are softened.
Add the sliced smoked sausage to the pot and cook for a few minutes until lightly browned.
Stir in the diced tomatoes, rice, chicken broth, Cajun seasoning, dried thyme, dried oregano, salt, and pepper. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for about 20 minutes or until the rice is cooked and most of the liquid is absorbed.
Stir in the shrimp and cook for an additional 5 minutes or until the shrimp are pink and cooked through.
Remove from heat and let the jambalaya sit, covered, for a few minutes.
Fluff the jambalaya with a fork and garnish with chopped fresh parsley before serving.
Beef and Vegetable Stir-Fry.
Ingredients:
1 pound beef sirloin, thinly sliced
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons hoisin sauce
2 tablespoons cornstarch
1 tablespoon vegetable oil
2 cloves garlic, minced
1 teaspoon grated fresh ginger
1 onion, sliced
1 bell pepper, sliced
1 cup broccoli florets
1 cup snap peas
Salt and pepper to taste
Instructions:
In a bowl, combine the soy sauce, oyster sauce, hoisin sauce, and cornstarch. Mix well to make a marinade.
Add the sliced beef to the marinade and let it sit for 15-30 minutes.
Heat the vegetable oil in a large skillet or wok over high heat. Add the minced garlic and grated ginger and stir-fry for about 1 minute until fragrant.
Add the marinated beef to the skillet, reserving the marinade. Stir-fry for 2-3 minutes until the beef is browned.
Add the sliced onion, sliced bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender.
Pour the reserved marinade over the beef and vegetables in the skillet. Stir well to coat everything in the sauce.
Cook for another 1-2 minutes until the sauce thickens.
Season with salt and pepper to taste.
Serve the beef and vegetable stir-fry hot over rice or noodles.
Stuffed Bell Peppers with Quinoa and Black Beans.
Ingredients:
4 bell peppers (any color)
1 cup cooked quinoa
1 can (14 ounces) of black beans, rinsed and drained
1 cup diced tomatoes
1/2 cup corn kernels (fresh or frozen)
1/4 cup chopped fresh cilantro
1 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and pepper to taste
Shredded cheddar cheese for topping
Instructions:
Preheat the oven to 375°F (190°C). Cut off the tops of the bell peppers and remove the seeds and membranes. Rinse the peppers.
In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, corn kernels, chopped fresh cilantro, ground cumin, chili powder, salt, and pepper.
Spoon the quinoa and black bean mixture into the hollowed-out bell peppers.
Place the stuffed bell peppers in a baking dish. Sprinkle shredded cheddar cheese on top of each pepper.
Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the bell peppers are tender and the cheese is melted and slightly browned.
Let the stuffed bell peppers cool for a few minutes before serving.
Eggplant Parmesan.
Ingredients:
1 large eggplant, sliced into rounds
Salt for sprinkling
1 cup all-purpose flour
2 eggs, beaten
2 cups bread crumbs
Vegetable oil for frying
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Chopped fresh basil for garnish
Instructions:
Place the eggplant slices on a paper towel-lined baking sheet. Sprinkle salt on both sides of the slices and let them sit for 30 minutes. This helps remove excess moisture from the eggplant.
Rinse the eggplant slices under cold water to remove the salt. Pat them dry with paper towels.
Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with bread crumbs.
Dip each eggplant slice into the flour, then into the beaten eggs, and finally into the bread crumbs. Make sure each slice is coated evenly.
In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded eggplant slices in batches until golden brown on both sides. Transfer to a paper towel-lined plate to drain excess oil.
Preheat the oven to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of a baking dish.
Place a layer of fried eggplant slices on top of the sauce.
Sprinkle shredded mozzarella and grated Parmesan cheese over the eggplant.
Repeat the layers with the remaining ingredients, ending with a layer of cheese on top.
Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven and let the eggplant Parmesan cool for a few minutes before serving.
Garnish with chopped fresh basil before serving.
