The initial trip into the kitchen can be small like stepping onto a battlefield: clashing cookware, dropped ingredients, and that unspoken tension not to burn dinner. Most new cooks see cooking as an infinite amount of ingredients mixed together in some sort of fancy method. Learning to cook is actually nothing at all about gourmet-level skills but everything about finding your confidence in simple, robust dishes that bring your plate pleasure and joy.
If you’ve ever had the notion that cooking at home is too time-consuming or requires too much skill, this is a book to flip that perception on its head. With some basic ingredients and a little curiosity, you can produce food that’s healthy, flavorful, even impressive. Think of this as your cookbook, leading you towards recipes that are foolproof and full of flavor, ones that make cooking into an adventure instead of drudgery.
These 15 easy recipes are designed to make newcomers feel at home in the kitchen, not apprehensive. From warm casseroles to flavorful stir-fries, these recipes simplify mealtime without simplifying it too much. Whether you’re cooking for family, friends, or yourself, these recipes will give you confidence, boost your skills, and make mealtimes something you really look forward to. So come on and discover how easy good food can be.
One-Dish Chicken and Stuffing Bake
Equipment
- 1 3-quart Shallow Baking Dish
- 1 Medium Mixing Bowl For stuffing preparation
- 1 Small Mixing Bowl For sauce preparation
- 1 Instant-Read Thermometer Crucial for ensuring chicken doneness
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 ¼ cups boiling water
- 4 tablespoons butter or margarine
- 4 cups Pepperidge Farm® Herb Seasoned Stuffing
- 6 skinless boneless chicken breasts
- ½ teaspoon paprika or to taste
- 1 10.5 ounce can Campbell’s® Condensed Cream of Mushroom Soup or Campbell’s® Condensed 98% Fat Free Cream of Mushroom Soup
- ⅓ cup milk
- 1 tablespoon chopped fresh parsley
Instructions
- Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C). Dotdash Meredith Food Studios
- Stir together boiling water and butter in a medium bowl until butter is melted. Add stuffing; mix gently until combined. Dotdash Meredith Food Studios
- Spoon stuffing along the center of a 3-quart shallow baking dish. Arrange chicken around stuffing and sprinkle with paprika. Dotdash Meredith Food Studios
- Mix together condensed soup, milk, and parsley in a small bowl; pour over chicken. Cover the dish. Dotdash Meredith Food Studios
- Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dotdash Meredith Food Studios
Notes
1. Simple Chicken and Stuffing Bake
Few dishes are as synonymous with “comfort food” as a homestyle, warming casserole, and this one has all the comforts without much fuss. The Simple Chicken and Stuffing Bake is a new cook’s secret pal: simple to prepare, packed with flavor, and perfect for chilly weeknight evenings. Flaky chicken is beautifully paired with a savory stuffing top and creamy sauce, that “hug-in-a-bowl” feeling that every home cook longs to serve up. The best part is how humble pantry items come together to make such a hearty, satisfying meal. A drizzle of fresh parsley on the top adds a burst of freshness, making this dish stand out.
Key Ingredients and Features:
- Tender Chicken: Moist, full-flavored, and the base of the dish.
- Savory Stuffing: Gives that distinctive crunch on top.
- Creamy Sauce: Smoother and richer, it all holds together.
- Onion Soup Mix: depth, savory aroma
- Golden Crust: crunchy and delicious topping
- Fresh Parsley: A burst of brightness at the finish.
The style of this recipe is that it uses simple pantry ingredients. A pinch of onion soup mix adds richness, infusing the casserole with an unbeatable savory aroma. Each bite blends rich textures, tender meat, and a crunchy, golden topping. The beauty of this recipe is its simplicity. With just a few ingredients, you can make a satisfying, home-cooked meal perfect for busy weeknights. This is the kind of recipe that leaves you snuggled up and satisfied, with minimal effort but maximum taste. The simplicity of the ingredients allows the chicken and dressing to take center stage, while the rich sauce ties everything together in a state of blissful harmony. The crunchy golden brown crust topping it all off is simply divine, and the dusting of fresh parsley adds just the right hint of freshness. No matter if you are having it on a weeknight or as a comfort dinner to company, this Easy Chicken and Stuffing Bake is going to be a guaranteed hit.
This One-Pot Sausage and Peppers Rice Cooker Meal Makes Dinner Too Easy
Equipment
- 1 Rice Cooker Essential for this one-pot method.
- 1 Chef’s knife For chopping vegetables and slicing sausage.
- 1 Cutting Board
- 1 Measuring Cups and Spoons For accurate ingredient portions.
- 1 Stirring Spoon or Spatula For mixing ingredients and fluffing rice.
Ingredients
Main
- 3/4 cup uncooked long-grain white rice
- 3/4 cup chicken broth
- 3/4 cup canned fire-roasted diced tomatoes from 1 [ 14.5-oz.] can
- 2 medium garlic cloves finely chopped (about 2 tsp.)
- 2 tsp. Creole seasoning such as Tony Chachere’s
- 1/4 tsp. black pepper
- 1/4 tsp. cayenne pepper optional
- 1 cup chopped green bell pepper from 1 small 7 oz. pepper
- 1/3 cup chopped white onion from 1 small 6 oz. white onion
- 6 oz. andouille sausage sliced into 1/4-inch-thick coins (about 1 1/4 cups)
- Sliced scallions
Instructions
- Gather all ingredients and prepare them: finely chop the garlic, chop the green bell pepper and white onion, slice the andouille sausage into 1/4-inch coins, and slice scallions for garnish.
- In the bowl of your rice cooker, combine the uncooked long-grain white rice, chicken broth, fire-roasted diced tomatoes, finely chopped garlic, Creole seasoning, black pepper, and optional cayenne pepper.
- Stir the mixture gently to ensure all ingredients are well combined and the seasonings are evenly distributed throughout the liquid and rice.
- Evenly layer the chopped green bell pepper, chopped white onion, and sliced andouille sausage over the rice mixture in the rice cooker bowl. Do not stir further.
- Close the lid of the rice cooker securely and set it to the standard “white rice” or
Notes
2. One-Pot Sausage and Peppers Rice Cooker Meal
When the battles with the dishes are formidable on some nights, your hero is this recipe. The One-Pot Sausage and Peppers Rice Cooker Meal is convenience itself everything cooks in one pot, so there is greater flavor and less mess. It’s rich, colorful, and full of the homey flavors of sausage, bell peppers, and well-seasoned rice. The best part about this recipe is that it is easy. Throw everything into a rice cooker, turn it on, and let it do its thing. In less time than it takes to do the dishes, you’ve got a complete meal that’s bursting with flavor.
Simple Steps and Variations:
- One Pot Cooking: All into the rice cooker.
- Hearty Sausage: Flavorful, it’s the star of this dish.
- Bell Peppers: Sweet and colorful, with crunch and color.
- Seasoned Rice: Together with sausage juices and spices.
- Optional Variations: Use alternative sausages or chili flakes for a kick.
- Additional Vegetables: One can add some vegetables to taste.
This might be the ultimate in ease: everything into a rice cooker, turn it on, and voilà! The end result is flavorful rice with all the rich sausage juices and pepper sweetness. The rice cooker cooks each grain separately to perfection and infuses it with both pepper and sausage flavor. It really is the precedent of how convenience does not necessarily have to equal sacrificing all flavor. That’s the best part about this dish-it’s so versatile. You can use any flavor of sausage you like; mild, spicy, or something in between. Want to add some heat? Add in some chili flakes for that extra kick. Or if you’d prefer to give it a bit more nutritional oomph, add in some additional veggies; mushrooms, zucchini, or spinach would be all great options. This one-pot meal allows you to experiment each time and have something pleasantly filling at the end.
Easy Creamy Chicken Ramen
Equipment
- 1 Heavy Skillet
- 1 Measuring Spoons
- 1 Measuring Cups
- 1 Wooden Spoon or Spatula For stirring and combining ingredients
- 1 Serving Bowl For plating the finished ramen
Ingredients
Main
- 1 tablespoon unsalted butter
- 2 cloves garlic minced
- ½ cup chicken broth
- ½ cup whipping cream
- 1 3 ounce package ramen noodles (without flavor packet)
- 1 teaspoon reduced-sodium soy sauce
- ¼ cup chopped cooked chicken
- 1 pinch everything bagel seasoning optional
Instructions
- Melt butter in a heavy skillet over medium heat. Add minced garlic and cook, stirring, until fragrant, about 30 seconds. Add chicken broth, cream, and ramen noodles. Cook, stirring occasionally, until noodles soften, about 3 minutes.
- Add soy sauce and chopped cooked chicken. Allow to get hot.
- Serve garnished with everything bagel seasoning if desired.
Notes
—overcooking will result in a mushy texture. The recipe intentionally omits the ramen flavor packet, relying on the quality of your chicken broth, fresh garlic, and soy sauce for depth of flavor; consider a low-sodium broth to control seasoning. If using fresh garlic, mince it finely to ensure even distribution. Pre-cooked, shredded chicken (like rotisserie) is ideal for this quick preparation. While optional, the everything bagel seasoning offers a delightful textural crunch and aromatic burst; alternatively, a sprinkle of chopped scallions or a drizzle of chili oil could elevate the finish. Always taste and adjust soy sauce before serving.
3. Easy Creamy Chicken Ramen
Instant ramen perhaps is a student favorite, but this enhanced version shows it can be so much more. The Easy Creamy Chicken Ramen takes the humble pantry staple to home-style, heart-warming goodness with the subtlety of cream in the broth, tender chicken, and crunch of add-ins that add to the fill-up factor of the dish. This recipe is living proof that a little bit of imagination and some simple ingredients can do wonders with that humble packet of instant noodles. It’s quick, it’s easy, and just right when you’re craving comfort but don’t have time for a fancy dinner.
Ingredients for upgraded instant ramen:
- Creamy Broth: Rich, creamy, and topped off the ramen.
- Tender Chicken: Gives protein and taste.
- Fresh Toppings: Garnish for texture and flavor.
- Minimal Prep: Simple and easy to prepare.
- Flavor Balance: Creamy, with savory chicken.
- Comforting Slurp: A texture, a flavor comfort food lover’s delight.
This dish really showcases the strength of making tiny changes so that something really simple is something extraordinary. Easy prep and big reward, it is perfect for the beginner who is still learning to combine flavors and textures. Depth is woven with a concentrated broth that renders each and every bite silky and smooth in your mouth. Chicken is tender and moist, with the perfect amount of protein to be paired with these noodles. Chopped green onion, soft-boiled egg, or even soy sauce could be other garnishes to take this dish to new heights. It would be a flavor and texture explosion. The magic of this ramen is the balance of creaminess in the broth, the chicken’s umami, and crunch from the toppings. Comfort food in a bowl-perfect for a so-tasting meal so much better than a quick dinner. This is an excellent recipe to have in your pocket when you need something fast but crave the warmth and comfort of home-cooked food.
Easy Beef Bourguignon
Equipment
- 1 Dutch Oven A heavy-bottomed pot essential for browning and braising.
- 1 Medium Bowl For seasoning the beef.
- 1 Spatula or wooden spoon For stirring and scraping the bottom of the pot.
- 1 Glass Measuring Cup (1-cup) For preparing the flour slurry.
- 1 Whisk To ensure a smooth, lump-free flour mixture.
Ingredients
Main
- 2 pounds boneless beef chuck roast trimmed and cut into 1-inch cubes
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 4 slices thick-cut hickory smoked bacon cut into small cubes
- 1 medium white onion cut into 1/2-inch dice
- 2 cloves garlic minced
- 1 8 ounce package sliced baby portobello mushrooms
- 2 tablespoons tomato paste
- 2 cups reduced-sodium beef broth
- 1 cup dry red wine
- 1 pound carrots cut diagonally into 1/2-inch slices
- 2 tablespoons all-purpose flour
- ½ cup chopped fresh flat-leaf parsley
Instructions
- Toss together beef pieces, salt, and pepper in a medium bowl; set aside.
- Cook bacon in a Dutch oven over medium-high heat until fat is rendered and bacon is beginning to brown, 7 to 8 minutes. Add seasoned beef to bacon and cook, stirring often, until well browned, 7 to 8 minutes. Add onion and cook, stirring often, until beginning to soften, 2 to 3 minutes. Add garlic and cook, stirring constantly, for 1 minute.
- Add mushrooms and tomato paste to mixture and cook, stirring occasionally, for 4 minutes. Stir in broth, wine, and carrots and bring mixture to a boil. Reduce heat to low. Cover and cook for 40 to 45 minutes or until beef is fork-tender.
- Uncover and remove 1/2 cup broth to a 1-cup glass measuring cup. Whisk in flour until completely combined and smooth. Stir flour mixture back into beef mixture and stir constantly until thickened slightly, 4 to 5 minutes. Sprinkle with chopped parsley and serve immediately.
Notes
4. Quick Beef Bourguignon
French cuisine too involved? Think again. This simplified recipe for Beef Bourguignon keeps all the rich, slow-cooked flavor of the classic dish but cuts the work. Soft beef cubes braise in red wine and broth, soaking up comforting, rich flavors that taste luxurious but not beyond reach. You can have a full-flavored dish that’s been simmered all day in less than two hours. It’s the perfect beginner introduction to slow-cooking, where you get to see the magic of braising without the intimidating steps.
Simple Cooking Steps:
- Beef: It’s simmered in wine and broth for depth.
- Red Wine: It adds flavor and depth.
- Slow Cooking: Comfort flavors come deep.
- Mashed potatoes or noodles can be used as bases for the sauce.
- Easy French Classic Dish for Beginners
- Rich Sauce: Indulgent, but with no fancy maneuvers.
You’ll have on the table in less than two hours a dinner that tastes like it was simmering all day. Serve over egg noodles or mashed potatoes to soak up the wonderful sauce. This recipe teaches beginners the delights of low-and-slow cooking without fear. The deep, rich flavors of the broth and red wine give way to a silky sauce packed with flavor. The beef is really tender and just breaks apart in your mouth by itself. Furthermore, you don’t have to put in hours of effort for this much richness. All you need is a little waiting time and some staples, and you are ready with this dish that will make you look and feel like you’ve worked the entire day in the kitchen. It’s the kind of dish that brings home cooking to a real luxurious level without the frill.
Baked Garlic Parmesan Chicken
Equipment
- 1 Baking Dish 9×13 inch
- 2 Shallow Mixing Bowls For dipping and breading
- 1 Whisk or fork For blending ingredients
- 1 Meat Thermometer Essential for checking internal temperature
- 1 Measuring spoons/cups For accurate ingredient portions
Ingredients
Main
- 2 tablespoons olive oil
- 1 clove garlic minced
- 1 cup dry bread crumbs
- ⅔ cup grated Parmesan cheese
- 1 teaspoon dried basil leaves
- ¼ teaspoon ground black pepper
- 6 skinless boneless chicken breast halves
Instructions
- Gather all ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. Dotdash Meredith Food Studios
- In a bowl, blend the olive oil and garlic. Dotdash Meredith Food Studios
- In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dotdash Meredith Food Studios
- Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture. Dotdash Meredith Food Studios
- Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. Dotdash Meredith Food Studios
- Serve hot and enjoy! Alberta Rose
Notes
5. Baked Garlic Parmesan Chicken
Because what every household chef needs is a great chicken recipe that fulfills all the demands of crunchiness, flavor, and overall versatility, this truly is it. Baked Garlic Parmesan Chicken has golden, tender chicken breasts crowned with garlicky, cheesy crumbs. A healthier option compared to frying, but still crunchy. The mix of garlic, parmesan, and breadcrumbs becomes ideal in a great balance, with the chicken remaining juicy inside, yet actually crisping beautifully on the surface.
Flexible Recipe Options:
- Garlic Parmesan Crust: Crunchy and delicious.
- Golden Chicken: Tenderly baked perfection.
- Healthier Option: Baked, not fried.
- Versatile Dinner: Serve with pasta, salad, or on a sandwich.
- Ingredients: parmesan, garlic, and breadcrumbs.
- Adjustable: Add extra spices or herbs to change.
But beyond being delicious, this recipe is extremely versatile-serve it over a salad, slice it on pasta, or layer into a sandwich. Once you have this one under your belt, you’ll see how many creative meals start with plain ol’ baked chicken. The garlic parmesan crust is the perfect balance of rich and crunch, and the chicken remains seriously tender, but with a nice bite. You can even get wild with the seasonings and make it yours-add Italian seasoning, lemon zest, or even a pinch of chili flakes for heat. If you serve it with a green vegetable side dish, over pasta, or as a sandwich fill, this chicken goes well with almost any meal. It’s one of those recipes that makes you feel like a gourmet chef yourself when you make it with ingredients you have on hand.
Soy Honey-Glazed Salmon and Asparagus
Equipment
- 1 Saucepan with Steamer Insert Essential for perfectly steamed asparagus.
- 1 Small Mixing Bowl For whisking the glaze ingredients.
- 1 Whisk Ensures a smooth, uniform glaze.
- 1 Baking Sheet For broiling the salmon and asparagus.
- 1 Silicone Basting Brush For oiling the foil and applying the glaze evenly.
Ingredients
Main
- 1 bunch fresh asparagus trimmed, or as desired
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon olive oil or as needed
- 1 8 ounce salmon fillet
- sea salt and ground black pepper to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until slightly tender, 2 to 4 minutes.
- Meanwhile, whisk together soy sauce and honey in a small bowl until glaze is smooth.
- Set an oven rack about 6 inches from the heat source; preheat the oven broiler. Line a baking sheet with aluminum foil and brush with olive oil.
- Place salmon fillet and steamed asparagus on the prepared baking sheet; season with salt and pepper.
- Cook under the preheated broiler for 5 minutes. Drizzle 2/3 of the glaze over salmon and asparagus. Continue broiling until fish flakes easily with a fork, 3 to 5 minutes. Drizzle remaining glaze over salmon.
Notes
6. Soy-Honey Glazed Salmon and Asparagus
The dish itself can intimidate others, but with this one, it becomes easier and foolproof. The sweet, savoury, and slightly tacky Soy-Honey Glazed Salmon and Asparagus beautifully caramelizes when broiled. The end result-with nicely flaking salmon and asparagus that is tender yet still crisp-will undoubtedly impress any dinner guest in a mere ten minutes. This glaze takes center stage, adding flavor and a glossy, rich sheen to top the fish and vegetables. Whether you’re a seasoned chef or learning the ropes, this dish proves seafood doesn’t have to be fussy and difficult to prepare.
Key Ingredients and Features:
- Salmon: Soft and flaky when cooked right.
- Soy-Honey Glaze: Savory, sweet, and slightly sticky.
- Asparagus: Crisp-tender, beautifully balanced with the salmon.
- Fast Cooking Time: Ready in less than 10 minutes.
- Simple Ingredients: No fussy steps or methods.
- Caramelizing adds flavor and creates a shiny finish.
It’s fast, healthy eating filled with nutrition and flavor. The glaze brings it all together, showing that perfecting fish doesn’t take expertise but balance, timing, and a little confidence. The natural sweetness of honey is a perfect accompaniment to the saltiness of the soy sauce, and broiling ensures the salmon crisps on the outside and stays moist. Asparagus soaks up the flavor of the glaze, and a nutritious, bright side dish is served. Impress dinner guests in minutes or treat yourself to a healthy dinner with just a few simple ingredients. This is one of the proofs that you can’t overcomplicate matters to end up with lovely tastes.
Shrimp Scampi with Pasta
Equipment
- 1 Large Stockpot For cooking pasta
- 1 Large Skillet For preparing the scampi sauce and shrimp
- 1 Colander For draining pasta
- 1 Wooden Spoon For stirring and deglazing
- 1 Cutting Board and Chef’s Knife For preparing aromatics and herbs
Ingredients
Main
- 1 16 ounce package linguine pasta
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- 2 shallots finely diced
- 2 cloves garlic minced
- 1 pinch red pepper flakes Optional
- 1 pound shrimp peeled and deveined
- 1 pinch kosher salt and freshly ground pepper
- ½ cup dry white wine
- 1 lemon juiced
- 2 tablespoons butter
- 2 tablespoons extra-virgin olive oil
- ¼ cup finely chopped fresh parsley leaves
- 1 teaspoon extra-virgin olive oil or to taste
Instructions
- Gather ingredients.
- Bring a large pot of salted water to a boil; cook linguine in boiling water until nearly tender, 6 to 8 minutes. Drain.
- Melt 2 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat.
- Cook and stir shallots, garlic, and red pepper flakes in the hot butter and oil until shallots are translucent, 3 to 4 minutes. Dotdash Meredith Food Studios
- Season shrimp with kosher salt and black pepper; add to the skillet and cook until pink, stirring occasionally, 2 to 3 minutes. Remove shrimp from skillet and keep warm.
- Pour white wine and lemon juice into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon.
- Melt 2 tablespoons butter in skillet, stir 2 tablespoons olive oil into butter mixture, and bring to a simmer. Dotdash Meredith Food Studios
- Toss linguine, shrimp, and parsley in the butter mixture until coated; season with salt and black pepper. Drizzle with 1 teaspoon olive oil to serve.
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
7. Shrimp Scampi with Pasta
This Italian recipe is your solution to elegant dinners without the hassle. Shrimp Scampi with Pasta delivers restaurant-worthy elegance with simple ingredients: butter, garlic, lemon juice, and a splash of white wine. The result is zesty and bright, an equally rich and very simple dish. Shrimp cooks lightning-quick, which is why it’s a staple for quick but stunning meals. The buttery sauce lightly coats the pasta, balancing richness with shiny, citrusy acidity from lemon juice.
Key Ingredients:
- Shrimp: easy to cook, tender, and juicy.
- Garlic Butter Sauce: the foundation of the dish, rich, and flavorful.
- Lemon Juice: The acid gives the richness a balance and adds freshness.
- White wine adds richness and depth to the sauce.
- Pasta: simple basis that absorbs the flavor of the sauce.
- Fresh Parsley: for garnish purposes, to add color and freshness.
When you make this, you’ll understand why simplicity is often the path to gastronomic excellence. The shrimp are simply cooked to tenderness, not that rubbery state that can result from overcooking. Garlic butter sauce is a classic one, complemented with lemon juice acidity and subtle richness from white wine. Tossed with pasta, the sauce is a hearty, savory sauce rich but not heavy. This dish is perfect for impressing guests without much effort or as a quick, weeknight dinner that’s fancy enough. This is truly a great example of what results when some great ingredients get paired with the right technique to create something special.
Asian Glazed Chicken Thighs
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Resealable Plastic Bag Gallon size recommended
- 1 Saucepan Small to medium size
- 1 9×13 inch Baking Dish
- 1 Pastry Brush
Ingredients
Main
- ½ cup rice vinegar
- ⅓ cup soy sauce such as Silver Swan®
- 5 tablespoons honey
- ¼ cup Asian toasted sesame oil
- 3 tablespoons Asian chili garlic sauce
- 3 tablespoons minced garlic
- salt to taste
- 8 skinless boneless chicken thighs
- 1 tablespoon chopped green onion Optional
Instructions
- Gather the ingredients.
- Whisk vinegar, soy sauce, honey, toasted sesame oil, chili garlic sauce, minced garlic, and salt together in a bowl. Pour 1/2 of the marinade into a resealable plastic bag; retain the other 1/2 of the marinade for the sauce. Place chicken thighs into the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour, turning the bag once or twice.
- Preheat the oven to 425 degrees F (220 degrees C). Meanwhile, pour reserved marinade into a saucepan over medium heat. Bring to a boil and simmer, stirring often, until thick, 3 to 5 minutes; set sauce aside.
- Remove chicken thighs from the marinade and shake off excess. Discard used marinade. Place chicken thighs into a 9×13-inch baking dish; brush with 1/3 of the thickened marinade from the saucepan.
- Bake in the preheated oven for 30 minutes, basting one more time after 10 minutes; an instant-read thermometer inserted into a chicken thigh should read 165 degrees F (75 degrees C). Let stand for 5 or 10 minutes.
- Bring sauce back to a boil for 1 minute; serve over chicken and sprinkle with green onions. Chef Mo
Notes
8. Asian Glazed Chicken Thighs
Looking to travel the world from your kitchen? These Asian Glazed Chicken Thighs are your delicious passport. Delicious roasted chicken is given a shiny coat of sweet and sour glaze topped with chili-garlic sauce for an ideal kick. It’s simple, intense, and satisfying-perfect for individuals who want bold new flavors. The glaze caramelizes just beautifully as it roasts with the chicken, developing a crispy, savory crust that’s downright addictive. Serve it over rice or with vegetables-this intense dish brings excitement and flavor to any meal.
Key Flavor Elements:
- Chicken Thighs: Moist, roasted to an outside crisp and inside tender.
- Sweet and Sour Glaze: Lovely combination of flavors.
- Chili-Garlic Sauce: Adds that all-critical spiciness with flavor.
- Caramelization: Creates a sticky savory crust.
- All-purpose: Goes well with rice, veggies, or noodles.
- Global Flavors: Sweet, salty, and spicy all in one.
When roasting, the glaze caramelizes beautifully, forming a sticky savory crust that’s addictive enough. Honey and soy sweeten with a zip provided by vinegar and chili-garlic sauce for the heat. As the chicken is being cooked, this sauce thickens to a flavorful sauce that coats the chicken and gives it an irresistible taste. This recipe lets loose powerful Asian flavors with just few ingredients and effort put into it. The best thing about it is the ease of having to play around with international food in your own kitchen. It’s thrilling with each bite, since each bite is packed with the right balance of sweetness, saltiness, and spice. Serve it over a bed of steamed rice or with stir-fried veggies. It’s an awesome complete meal. Sticky glaze and juicy thighs will make this a repeat dish in your weekly menu.
Vegan Sweet Potato Chickpea Curry
Equipment
- 1 Large Skillet or Dutch Oven For sautéing and simmering
- 1 Chef’s knife
- 1 Cutting Board
- 1 Set of Measuring Spoons
- 1 Wooden Spoon or Spatula For stirring
Ingredients
Main
- 3 tablespoons olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 2 teaspoons minced fresh ginger root
- 1 15 ounce can chickpeas, drained
- 1 14.5 ounce can diced tomatoes
- 1 14 ounce can coconut milk
- 1 sweet potato cubed
- 1 tablespoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon salt
- ¼ teaspoon red chile flakes
- 1 cup baby spinach
Instructions
- Heat oil in a skillet over medium heat. Cook onion, garlic, and ginger in hot oil until softened, about 5 minutes. Add chickpeas, tomatoes, coconut milk, and sweet potato. Bring to a boil, reduce heat to low, and simmer until tender, about 15 minutes.
- Season with garam masala, cumin, turmeric, salt, and chile flakes. Add spinach right before serving.
Notes
9. Vegan Sweet Potato Chickpea Curry
It does not get any simpler than this when it comes to veggie cooking, or tastier for that matter. This Vegan Sweet Potato Chickpea Curry is a comfort food one-pot wonder. Sweet potatoes and chickpeas and spices get combined in a rich sauce that is decadent but healthy tasting. The depths of flavor come from the combination of turmeric, cumin, and coconut milk that make for a rich and filling plant-based meal. This curry is a great choice for both vegans and for just adding more plants to meals.
Yummy Ingredients:
- Sweet Potatoes: Soft and slightly sweet, the base of the dish.
- Chickpeas: Nutty and filling, with protein.
- Coconut milk-out-of-the-can creaminess, richness.
- Aromatic Spices: Turmeric, cumin, and coriander for flavor.
- One-Pot Meal: Fewer messes and quick cleanup.
- Versatile: Swap out vegetables or throw in extra spices.
This recipe invites you to experiment substitute cauliflower, spinach, or your preferred veggies. It’s easy-going, adaptable, and flavorful, showing you how to whip up filling vegetarian meals everyone will enjoy. The sweet potatoes become melt-in-your-mouth tender, and the chickpeas offer a rich, nutty crunch. The coconut milk holds everything together, creating a creamy sauce that envelops the vegetables and chickpeas in a rich, comforting curry. Add the depth and heat of the spices, and this is the perfect dish for a hot, healthy meal that’s still decadent. And it’s versatile you can add more or less heat to the spices or add in your favorite vegetables to please your palate. It’s a simple and rewarding means of indulging in vegetable cuisine.
Baked Denver Omelet
Equipment
- 1 10-inch round baking dish
- 1 Large Skillet For sautéing vegetables and ham
- 1 Large Mixing Bowl For whisking eggs and combining ingredients
- 1 Whisk For beating eggs
- 1 Spatula For stirring ingredients in the skillet
Ingredients
Main
- 2 tablespoons unsalted butter
- ½ onion chopped
- ½ green bell pepper chopped
- 1 cup chopped cooked ham
- 8 eggs
- ¼ cup milk
- ½ cup shredded Cheddar cheese
- salt and ground black pepper to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 10-inch round baking dish.
- Melt butter in a large skillet over medium heat. Add onion and bell pepper; cook and stir until softened, about 5 minutes. Stir in ham; continue cooking until heated through, about 5 minutes.
- Beat eggs and milk together in a large bowl; stir in Cheddar cheese and ham mixture. Season with salt and black pepper. Pour into the prepared baking dish.
- Bake in the preheated oven until eggs are browned and puffy, about 25 minutes. Serve warm.
Notes
10. Baked Denver Omelet
Omelets need not mean flipping skillets at the break of dawn. This Baked Denver Omelet provides all the magic of the morning without the fuss. Simply combine eggs with ham, bell peppers, and cheese, pour into a dish, and bake. The outcome? Fluffy, golden omelet goodness ideal for breakfast, lunch, or dinner. This is an excellent beginner recipe or easy breakfast option with no stress of flipping for anyone who needs a crowd-pleasing easy breakfast. It’s perfect for feeding a crowd or preparing ahead for crazy mornings.
Main Ingredients:
- Eggs: The base of a light, golden omelet.
- Ham: Depth of flavor, contains protein.
- Bell Peppers: Fresh, colorful crunch.
- Cheese: Adds creaminess and flavor.
- No need to turn over while baking for a simple outcome.
- Customizable: Put in vegetables, or extra cheese.
This is a recipe that’s endlessly flexible. Toss in leftover meat, roasted vegetables, or extra cheese-what you have on hand. It’s proof that even the humblest ingredients can be something sublime when baked with love. This light and golden baked omelette requires no complication of intricate techniques or turning, and the ham adds a meaty depth and the bell peppers a crunchy freshness. And you can also customize to taste using your own favorite ingredients, so it’s a good way to clean out the fridge. As a hearty breakfast or a speedy supper, the Baked Denver Omelet is an effortless and comforting choice. It’s so adaptable that it’s a meal in and of itself as perfect for a slothful weekend day as it is for a quick mid-week dinner.
Quick Beef Stir-Fry
Equipment
- 1 Wok or Large Skillet Essential for high-heat stir-frying.
- 1 Chef’s knife For precise slicing of beef and vegetables.
- 1 Cutting Board For safe and efficient ingredient preparation.
- 1 Spatula or Stirring Spoon For constantly moving ingredients in the wok.
- 1 Measuring Spoons For accurate oil and seasoning measurements.
Ingredients
Main
- 2 tablespoons vegetable oil
- 1 pound beef sirloin cut into 2-inch strips
- 1 ½ cups fresh broccoli florets
- 1 red bell pepper cut into matchsticks
- 2 carrots thinly sliced
- 1 green onion chopped
- 1 teaspoon minced garlic
- 2 tablespoons soy sauce
- 2 tablespoons sesame seeds toasted
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Heat vegetable oil in a large wok or skillet over medium-high heat; add beef and stir-fry until browned, 3 to 4 minutes. Dotdash Meredith Food Studios
- Move beef to the side of the wok and add broccoli, bell pepper, carrots, green onion, and garlic to the center of the wok; stir-fry vegetables for 2 minutes.
- Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes. Dotdash Meredith Food Studios
- Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
Notes
11. Quick Beef Stir-Fry
When time is short but hunger’s in full swing, the Quick Beef Stir-Fry to the rescue. Soft beef strips in minutes are combined with a medley of colorful vegetables for a ready-in-no-time and tasty meal. High-heat cooking seals in texture and freshness and builds a sauce to hold everything together. This recipe can also be highly innovative; use some ginger, scallions, or splash in some soy sauce to make it your own. It’s a confidence builder for any beginner who wishes to master the art of quick, savory cooking.
Key Ingredients and Cooking Hints:
- Quick and savory Beef Strips.
- Vegetables: Bell peppers, carrots, broccoli, etc.
- High Heat Cooking: Preserves texture and color.
- Soy Sauce: Salty savory base of the sauce.
- Ginger: Brightness and a touch of heat.
- Scallions: Delicate onion flavor and addition of color.
This dish is perfect when you’re pressed for time but want something filling. The high-heat method, in effect, provides the balance that allows the beef to stay tender and the vegetables to stay crisp, and that releases their natural sweetness. Simple ingredients such as soy sauce and added chili garlic are brought together in a sauce that sticks beautifully without dominating the taste. Ingredients or additions can be modified or omitted to preference; ginger and garlic add another level of heat and drizzling of soy sauce adds deep rich savory flavor. The beauty of this stir-fry is how simple it is and how versatile so it is perfect for a beginner. It’s not just a dish, but the introduction to the art of stir-frying-a quick-paced and energetic cooking technique one can apply to any ingredient they may have available.
Best Taco Casserole
Equipment
- 1 Large Skillet
- 1 9×13 inch Baking Dish
- 1 Spatula Heat-resistant for cooking and stirring
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound lean ground beef
- 2 cups salsa
- 1 16 ounce can chili beans, drained
- 3 cups tortilla chips crushed
- 2 cups sour cream
- 1 2 ounce can sliced black olives, drained
- ½ cup chopped green onion
- ½ cup chopped fresh tomato
- 2 cups shredded Cheddar cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-baking dish with cooking spray.
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes. Dotdash Meredith Food Studios
- Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through. Dotdash Meredith Food Studios
- Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese. Dotdash Meredith Food Studios
- Bake in the preheated oven until hot and bubbly, about 30 minutes. Dotdash Meredith Food Studios
- Serve and enjoy! Dotdash Meredith Food Studios
- Beef: Start with a pound of lean ground beef. For a lighter option, you can use ground turkey.
- Salsa: Use store-bought salsa or make your own at home.
- Canned goods: You’ll need a can of chili beans and canned black olives.
- Chips: Crushed tortilla chips add welcome crunch and saltiness.
- Sour cream: A layer of sour cream lends cool richness and tangy flavor.
- Fresh produce: From the produce section, you’ll need green onions and a fresh tomato.
- Cheese: Shredded Cheddar cheese is the perfect finishing touch.
- Cook the beef.
- Stir in the salsa, then stir in the beans after the liquid is absorbed.
- Layer the casserole according to the detailed recipe below.
- Bake until hot and bubbly.
Notes
12. Best Taco Casserole
Love tacos, enchiladas, and nachos? This recipe combines them all in one amazing dish. The Best Taco Casserole layers ground beef, cheese, and zesty seasoning into a crunchy, warm meal that’s great for family nights or game day. Add a kick to the beef using taco seasoning, then top with sour cream, salsa, or crunchy chips. It’s fun, comforting, and guaranteed to please everyone at the table.
The Ingredients of the Basic Taco Casserole:
- ITAL Ground Beef: The rich, meaty base of the meal.
- Cheese: A cheesy, melted crust for richness.
- Taco Seasoning: Adds deep, bold flavor.
- Sour Cream and Salsa: Cool, creamy toppers to balance the heat.
- Crunchy Chips: Crunch and texture.
- Layered Structure: Each layer adds to the richness of the meal.
This casserole brings all the flavor of your favorite Mexican dishes into one pan. Taco-flavored ground beef is the hearty base, and salsa, cheese, and crunchy chips on top provide the ideal texture combination. It’s comfort food at its finest-easy to make, even quicker to serve. Beans, jalapenos, or even roasted vegetables are just a few of the hundreds of combinations that can be used to make this dish to your own liking. The beauty of this recipe is its adaptability-it can be spicy or not, vegetarian or meaty-depending upon what you have available. Whether you’re hosting a warm dinner or an empty host of guests, this taco casserole will be perfect.
Spicy Asian Ramen Noodles
Equipment
- 1 Medium Pot For boiling noodles
- 1 Small Mixing Bowl For preparing the sauce
- 1 Whisk To combine sauce ingredients
- 1 Colander For draining cooked noodles
- 1 Chef’s knife For preparing garnishes and ginger
Ingredients
Main
- 3 tablespoons reduced-sodium soy sauce
- 2 tablespoons sesame oil
- 1 ½ tablespoons brown sugar
- 1 tablespoon rice vinegar
- 2 teaspoons chili-garlic sauce or more to taste
- 1 teaspoon grated fresh ginger
- 3 tablespoons creamy peanut butter
- 2 3 ounce packages ramen noodles
- 2 tablespoons chopped peanuts
- 2 medium green onions thinly sliced diagonally
Instructions
- Whisk soy sauce, sesame oil, brown sugar, rice vinegar, chili garlic sauce, and ginger together in a small bowl. Add peanut butter, whisking until well combined, and set aside.
- Bring 4 cups of water to a boil in a pot. Discard the flavor packet and add ramen noodles to the boiling water. Cook until noodles are tender, 4 to 5 minutes. Drain noodles, reserving some of the noodle water in case you need to thin out the sauce later.
- Pour sauce over ramen noodles, tossing until well coated. If sauce is too thick, thin out with a small amount of the reserved noodle water until you reach your desired consistency. Your hot noodles will soak up the sauce. Garnish with peanuts and green onion, and serve.
Notes
13. Spicy Asian Ramen Noodles
When you want a meal that’s quick, delicious, and big on personality, turn to Spicy Asian Ramen Noodles. This 15-minute miracle elevates plain ramen to new heights with a instant, no-cook sauce whipped up from peanut butter, soy sauce, and chili-garlic paste. Stir sauce into steaming-hot noodles, top with peanuts or green onions, and you have a dish that is spicy, sweet, and filling. It’s proof that a small pantry can produce great flavor-no need for culinary school.
Key Spicy Ramen Ingredients
- Ramen Noodles: the base of the dish, cooked soft and warm.
- Peanut butter: adds creaminess and nutty flavor.
- Soy Sauce: Gives that savory, umami base.
- Chili-garlic paste adds spice and depth of flavor.
- Peanuts: nutty flavor and crunch.
- Scallions: use them fresh for a garnish, adding a bit of bite.
This recipe really demonstrates how some staple ingredients in the pantry can come together to make a delicious but filling dish in an instant. The peanut butter adds a creamy richness to the broth, and the soy sauce and chili-garlic paste add depth and heat, respectively. Mixing the sauce into hot ramen noodles allows for perfect balance of the flavors, allowing the broth to be creamy and savory enough to cling to the noodles. Adding peanuts and green onions on top of the dish creates a nice texture and a freshness to balance out the richness of the sauce. It’s a very simple recipe, but you end up with a bowl of ramen that is gourmet. For a fast lunch or late-night craving, these spicy ramen noodles will do just fine.
Crock Pot White Chicken Chili
Equipment
- 1 Slow Cooker (Crock Pot) Essential for this recipe’s convenience.
- 1 Can Opener For opening various canned ingredients.
- 1 Cutting Board For chopping green onions and cilantro.
- 1 Chef’s knife For preparing fresh garnishes.
- 1 Ladle For serving the chili.
Ingredients
Main
- * 2 frozen chicken breast
- * 1 15.5 ounce can black bean, drained
- * 1 15.5 ounce can white bean, drained
- * 1 14.5 ounce can diced tomato
- * 1 14 ounce can chicken broth
- * 1 15.25 ounce can corn, drained
- * 1 cup 8 ounce salsa verde
- * 1 4 ounce can diced green chilie
- * 2 green onion chopped
- * 1 tablespoon lime juice
- * 1/2 teaspoon cumin
- * 1/4 cup chopped fresh cilantro
Instructions
- Gather all canned ingredients: black beans, white beans, diced tomatoes, chicken broth, corn, and diced green chilies.
- Drain and thoroughly rinse the black and white beans to reduce sodium and improve texture.
- Drain the canned corn.
- Place the frozen chicken breasts at the bottom of your slow cooker.
- Add the rinsed black beans, white beans, undrained diced tomatoes, chicken broth, drained corn, salsa verde, and diced green chilies to the slow cooker.
- Sprinkle in the cumin, ensuring it’s evenly distributed.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and easily shredded.
- Carefully remove the cooked chicken breasts from the slow cooker and shred them using two forks.
- Return the shredded chicken to the slow cooker. Stir in the lime juice and chopped green onions.
- Stir in the fresh chopped cilantro just before serving. Serve warm with your favorite toppings.
Notes
14. White Chili
Who says chili need be complicated? This five-ingredient White Chili is the perfect example that simplicity and flavor needn’t be mutually exclusive. Chicken, beans, and creamy pepper jack cheese come together in a rich, comforting bowl without taking hours to make. Each spoonful is warm with spice and the perfect amount of heat. This is a great introduction to preparing chili for one who desires something filling but not the hassle of all-day simmering.
Core Ingredients of White Chili
- Chicken: Shredded, fall-apart chicken is used for the protein in the dish.
- White Beans: Plain and creamy texture.
- Pepper Jack Cheese: adds creaminess and spiciness.
- Chili Powder: The gentle base of the dish.
- Cumin: provides depth and heat to the dish.
- Broth: To bring it all together, adding richness.
This White Chili is comfort food at its best: luxurious and satisfying without all the pretense of a lot of prep time involved. Chicken is made tender by cooking in the broth, and beans absorb all the flavor from the spices. And then add the pepper jack cheese: creamy richness with a kick with every bite. It’s a lovely dish if you don’t want to venture out of the cozy warmth of the house for evening meals, and it requires only five easy ingredients so you won’t trouble yourself with a long shopping list. The beauty of this recipe is that it’s easy, so main ingredients can shine in the spotlight, and due to that, it’s a perfect recipe even if you are an absolute beginner or in a rush. Serve this comforting and filling white chili with some crusty bread or topped with a spoonful of sour cream.
Pork Fried Rice
Equipment
- 1 Large Non-Stick Skillet
- 1 Spatula
- 1 Mixing Bowl
- 1 Chef’s knife
- 1 Cutting Board
Ingredients
Main
- 1 tablespoon butter
- 1 6 ounce boneless pork loin chop, cut into small pieces
- 1 green onion chopped
- ¼ cup chopped carrot
- ¼ cup chopped broccoli
- 1 large egg beaten
- 1 cup cold cooked rice
- ¼ cup frozen peas
- 1 ½ tablespoons soy sauce
- ⅛ teaspoon garlic powder
- ⅛ teaspoon ground ginger
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Melt butter in a large non-stick skillet over medium heat. Add pork, green onion, carrot, and broccoli; cook and stir until pork is cooked through, 7 to 10 minutes. Dotdash Meredith Food Studios
- Transfer pork mixture to a bowl and return skillet to medium heat. Stir egg into the skillet and scramble until completely set. Dotdash Meredith Food Studios
- Add pork mixture back into the skillet; stir in rice, peas, soy sauce, garlic powder, and ground ginger. Dotdash Meredith Food Studios
- Cook and stir until heated through, 7 to 10 minutes. Serve and enjoy! Dotdash Meredith Food Studios
Notes
15. Pork Fried Rice
Cooking is an art, and the Pork Fried Rice recipe is one that serves as proof of it in every sense. The most effective way of giving leftovers a second opportunity, cold rice is mixed with bits of pork and some veggies in a hot skillet to give rise to something fresh and satisfying. One of the best things you can derive from this recipe is that nothing is wasted. Cook it with shrimp, chicken, or vegetables alone-it’s so versatile, quick, and delicious. You’ll discover soon enough that fried rice at home beats takeout any day.
Must-Have Ingredients and Add-Ins:
- Cold Rice: Required for correct texture.
- Pork: adds rich depth and protein.
- Veggies: peas, carrots, or bell peppers to give some color.
- Soy Sauce: Depth and savoriness to the rice.
- Garlic: Aromatic foundation to the stir-fry.
- Egg: Scrambled into the rice for added richness.
This recipe for Pork Fried Rice is all about flexibility and using up what you have on hand. That previously refrigerated rice is the secret to getting that perfect fried texture, the pork adding a meaty, savory depth. The color and balance come from the vegetables such as peas and carrots, and the soy sauce adds a richness of salt into the rice. You could easily make it your own by substituting the pork with shrimp, chicken, or just more veggies in order to be vegetarian. The beauty of fried rice is that it is so flexible; it is the perfect method of turning leftovers into something new and varied, quick to cook and tasty, just the thing to have when you are in the mood for something that is filling but will not take long to make. Homemade fried rice is a dish to enjoy at any time or appetite.
