Making dinner that everyone likes feels tough sometimes. Life gets busy for all of us. Making a tasty meal fast is the main goal. Having easy recipes ready helps avoid weeknight stress.
These recipes we share are simple to make, but the flavor stays really good. Use up garden produce or cook meat differently. Just get food ready quickly; these ideas help a lot. Find easy new favorites soon. Dinner will be easy breezy for you. Folks might even ask for more.
Speedy fish dishes are here, or maybe comfy old favorites instead. Using sheet pans is simple too. The air fryer cooks things fast. We’ve got something everybody will like. Let’s look now at the first few ideas. These easy dinners make families really happy.
1. **Flank Steak Marinade**. Want dinner to be more exciting? This juicy flank steak dish does exactly that. The recipe makes steak with great flavor, as you can see. It keeps the steak super juicy. This is perfect for family meals. People are gonna love this one.
Marinade is really important here. You can make it before cooking. This saves lots of time on busy days. Doing the marinade ahead makes dinner way easier. Relax before you need to start prep. It just helps make things handy.
Cook this steak in different ways now. Use the grill outside for summer. Get that real grilled taste you like. Or cook it inside if it’s hot out. This means you can eat it anytime. The juicy steak is good all year. Sweet and spicy flavors go great with garden veggies.
Grilled Flank Steak with Ginger Marinade
Equipment
- 1 Nonreactive Dish or Large Resealable Bag For marinating
- 1 Grill Pan Or outdoor grill
- 1 Cutting Board For resting and slicing
Ingredients
Main
- 1 5-inch piece ginger, sliced thinly
- 1/4 cup sesame oil
- 8 medium garlic cloves smashed
- 2 teaspoons freshly squeezed lime juice
- 1 tablespoon honey
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 1/2 pounds flank steak trimmed of fat and sinew
Instructions
- In a nonreactive dish or large resealable plastic bag, combine all ingredients except steak and mix thoroughly. Add steak and turn to thoroughly coat. Cover dish or close bag and allow to marinate at room temperature for 30 minutes. (If you are making ahead, cover, and place in refrigerator. Can be marinated up to 24 hours in refrigerator.)
- Once steak has marinated, remove from refrigerator and bring to room temperature for at least 15 minutes. Heat a lightly oiled grill pan to medium-high heat. When pan is heated, remove steak from marinade, shake off excess, add to pan and cook for about 6 to 8 minutes per side for medium rare.
- Transfer to a cutting board, season with additional salt and freshly ground black pepper and let rest for 10 to 15 minutes. Slice thinly across the grain and serve.
Notes
2. **Crab Cakes With Key Lime Mayonnaise**. This dish is super tasty, like dessert, especially with fresh mango salsa on top. Eat these crab cakes on vacation at the beach. They feel just like the coast does.
No beach trip planned? Enjoy island taste at your place. Making these crab cakes brings that vacation feeling home now. Cook this dish up easily. You can nearly see yourself sunning on the sand. Taste every bite nice and slow.
Tasty crab cakes mix with bright salsa. Add Key Lime Mayo; it’s unique, you know. This makes a meal folks remember. The dish pleases your taste buds too. It reminds you of sunny trips away. Put this special meal in your rotation. You get island taste anywhere you are.
Key Lime Pie
Equipment
- 1 Food Processor Or plastic bag and rolling pin
- 1 Pie Pan 9-inch
- 1 Electric Mixer With whisk attachment
- 1 Wire Rack For cooling
Ingredients
Main
- 1/3 of a 1-pound box graham crackers
- 5 tablespoons melted unsalted butter
- 1/3 cup sugar
- 3 egg yolks
- 2 teaspoons lime zest
- 1 14-ounce can sweetened condensed milk
- 2/3 cup freshly squeezed Key lime juice or store bought
- 1 cup heavy or whipping cream chilled
- 2 tablespoons confectioners' sugar
Instructions
- For the graham cracker crust:Â Preheat the oven to 350 degrees F.
- Break up the graham crackers; place in a food processor and process to crumbs. If you don't have a food processor, place the crackers in a large plastic bag; seal and then crush the crackers with a rolling pin. Add the melted butter and sugar and pulse or stir until combined. Press the mixture into the bottom and side of a pie pan, forming a neat border around the edge. Bake the crust until set and golden, 8 minutes. Set aside on a wire rack; leave the oven on.
- For the filling:Â Meanwhile, in an electric mixer with the wire whisk attachment, beat the egg yolks and lime zest at high speed until very fluffy, about 5 minutes. Gradually add the condensed milk and continue to beat until thick, 3 or 4 minutes longer. Lower the mixer speed and slowly add the lime juice, mixing just until combined, no longer. Pour the mixture into the crust. Bake for 10 minutes, or until the filling has just set. Cool on a wire rack, then refrigerate. Freeze for 15 to 20 minutes before serving.
- For the topping:Â Whip the cream and the confectioners' sugar until nearly stiff. Cut the pie into wedges and serve very cold, topping each wedge with a large dollop of whipped cream.
Notes
3. **Shrimp and Burst Cherry Tomato Pasta**. Need a tasty dinner super fast? This recipe saves you a lot. The easy meal comes together fast and is ready to eat within 25 minutes. It’s good for nights when you are short on time. Still want a good homemade meal, right?
This dish is quick because it’s simple. Cook fast shrimp and tomatoes together. Use just one skillet. Ingredients cook on the stove, as you can see. Pasta noodles cook at the same time. Everything gets ready nearly then.
Shrimp, tomatoes, and noodles are all cooked. Just mix them all up together. Dinner finishes right after. Tomatoes pop and make a nice sauce that covers shrimp and pasta with taste. See how easy quick food can be. It only needs a few things and steps.
Tagliatelle with Rock Shrimp, Corn and Burst Cherry Tomatoes
Equipment
- 1 Grill or Broiler
- 1 Large Wide Pot For the sauce
- 1 Large Pot For boiling pasta
- 1 Colander For draining pasta
- 1 Knife For corn and garlic prep
Ingredients
Main
- 4 ears corn shucked
- Extra-virgin olive oil plus high quality extra-virgin olive oil
- 3 cloves garlic smashed
- Pinch crushed red pepper flakes
- 1 pint heirloom cherry tomatoes assorted sizes and colors
- 1 1/2 to 2 cups vegetable or chicken stock
- Kosher salt
- 1 pound fresh tagliatelle
- 1 1/2 pounds rock shrimp rinsed and picked through for shells
- 1/2 cup grated Parmesan
Instructions
- Preheat a grill or broiler. Grill or broil the corn until it is dark brown on all sides. Cut the kernels off the cob and reserve. Once the kernels have been removed from the cob, run your knife along the cob to get any residual pieces of the kernels. Reserve.
- Coat a large wide pot, over medium-high heat, with olive oil. Toss in the garlic and crushed red pepper. When the garlic becomes golden and is very aromatic, remove it from the pan and discard. Toss in the cherry tomatoes and roll them around in the oil. Add 1 cup of stock and season with salt. Reduce the heat to medium and let the tomatoes cook until they start to burst and give off their juices. This will take about 8 to 10 minutes.
- Bring a large pot of well-salted water to a boil over medium heat.
- Add the corn kernels to the pot with the tomatoes. Stir to combine and add 1/2 cup of stock if the liquid level is very low.
- Drop the pasta into the boiling water and cook for 2 to 3 minutes, or longer if using dried pasta. Toss the shrimp into the pot with the tomatoes and stir to combine.
- Drain the pasta from the cooking water, reserving 1/2 cup water, and toss immediately into the pot with the tomato mixture. Add in 1/2 cup of the pasta cooking water, if needed. Toss vigorously to combine. Remove from the heat and give a drizzle of high quality finishing oil and a sprinkling of grated Parmesan. Transfer to a serving bowl or platter and serve immediately.
- It's summer in a bowl!
Notes
4. **Classic Fried Catfish**. Want a meal that’s really classic? Fried catfish is always a good choice. It’s crispy and makes you feel good. It feels right for lazy summer afternoons. It brings the taste of old ways that you like.
Fried catfish is good because it’s crispy. The fish inside is soft and flaky. Making it is very simple. It tastes great every time, it seems. Serve it with things that go together. These finish the experience really well. They make the meal go from good to wow.
You’ve gotta have lemon wedges too. Squeeze bright lemon juice on it. It cuts the richness of the fish. And please get some hush puppies. Catfish isn’t complete without them. They are the best side dish to the crispy fish.
Classic Fried Catfish
Equipment
- 1 Deep fryer or large heavy-bottomed pot For frying
- 1 Shallow dishes or plates For breading station
- 1 Tongs or spider For handling fish in hot oil
- 1 Wire Rack Set over Paper Towels For draining fried fish
- 1 Thermometer Optional, for checking oil temperature
Ingredients
Main
- 3/4 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 2 teaspoons salt
- 1 teaspoon ground red pepper
- 1/4 teaspoon garlic powder to taste
- 6 4 ounce farm-raised catfish fillets
- 1/4 teaspoon salt
- vegetable oil
Instructions
- Combine yellow cornmeal, all-purpose flour, 2 teaspoons salt, ground red pepper, and garlic powder in a shallow dish.
- Pat catfish fillets dry with paper towels and season them lightly with 1/4 teaspoon salt.
- Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 350-375°F (175-190°C). Ensure there is enough oil to submerge the fish.
- Dredge each catfish fillet thoroughly in the cornmeal mixture, ensuring it is evenly coated.
- Carefully place 2-3 fillets (depending on pot size) into the hot oil using tongs or a spider, ensuring you do not overcrowd the pot.
- Fry for 4-7 minutes per side, or until golden brown and cooked through, turning once if necessary.
- Remove the fried fish from the oil using tongs or a spider, allowing excess oil to drip back into the pot.
- Place the fried fillets on a wire rack set over paper towels to drain.
- Repeat with remaining fillets.
- Serve hot.
Notes
5. **Baked Caprese Chicken With Green Beans and Corn**. Enjoy the summer weather much more. Spend less time doing dishes later. This recipe lets you do it all. Cook supper on just one pan. Cleanup becomes super easy then.
The sheet pan way is very handy here. Chicken cooks right beside the sides. Green beans and corn are the sides this time. Put everything on one pan. Bake it all together nicely. Your meal parts finish cooking together. There’s not much trouble with cooking.
Cooking sides with the main dish saves on dishes. There are fewer pots and pans to scrub later. This means cleanup time is shorter. Spend more time having fun in the evening. Get the best out of summer days this way. The Caprese taste with chicken is good. Veggies make it a simple and fresh meal.
Best Ever Green Bean Casserole
Equipment
- 1 Large Mixing Bowl
- 1 Sheet Pan
- 1 8-quart saucepan
- 1 Colander
- 1 12-inch cast iron skillet Or oven-safe skillet/casserole dish
Ingredients
Main
- 2 medium onions thinly sliced
- 1/4 cup all-purpose flour
- 2 tablespoons panko bread crumbs
- 1 teaspoon kosher salt
- Nonstick cooking spray
- 2 tablespoons plus 1 teaspoon kosher salt divided
- 1 pound fresh green beans rinsed, trimmed and halved
- 2 tablespoons unsalted butter
- 12 ounces mushrooms trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 2 cloves garlic minced
- 1/4 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
Instructions
- Preheat the oven to 475 degrees F.
- Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine. Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan. Place the pan on the middle rack of the oven and bake until golden brown, approximately 30 minutes. Toss the onions 2 to 3 times during cooking. Once done, remove from the oven and set aside until ready to use. Turn the oven down to 400 degrees F.
- While the onions are cooking, prepare the beans. Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes. Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add the half-and-half. Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Remove from the heat and stir in 1/4 of the onions and all of the green beans. Top with the remaining onions. Place into the oven and bake until bubbly, approximately 15 minutes. Remove and serve immediately.
Notes
6. **Air Fryer BBQ Chicken**. Get your napkins out and get ready. This chicken is really finger-licking good! The air fryer cooks chicken really well. It makes it crispy just how you like.
First, rub chicken generously all over. Use brown sugar and different spices. This rub gives the base flavor. After rubbing, air fry the chicken. Cook until the outside gets nicely charred. Air frying gives it a deep texture.
The chicken is charred from the air fryer now. The next step is to coat it with sauce. Use lots of sticky sweet BBQ sauce. That sauce gives a classic taste. You’ll think it’s grilled chicken later. It gives a perfect smoky sweet finish. There’s no need to light an outdoor grill outside.
Air Fryer Chicken Wings
Equipment
- 1 Air Fryer Capacity suitable for batch size.
- 1 Tongs Heat-resistant for flipping wings.
- 1 Large Mixing Bowl For tossing wings with sauce.
- 1 Microwave-Safe Bowl For melting butter.
- 1 Whisk For combining butter and hot sauce.
Ingredients
Main
- 2 pounds chicken wings split at the joint and tips removed
- Kosher salt
- 4 tablespoons unsalted butter
- 1/2 cup hot sauce such as Frank's RedHot
- Ranch or blue cheese dressing for serving
Instructions
- Pat the chicken wings dry and sprinkle generously with salt. Place the wings in the basket of a 3.5-quart air fryer so they are not touching (if necessary to fit, line up the drumettes standing upright along the sides). Set the air fryer to 360 degrees F and cook for 12 minutes, then flip the wings with tongs and cook for 12 minutes more. Flip the wings again, increase the heat to 390 degrees F and cook until the outsides are extra-crispy, about 6 minutes more.
- Meanwhile, warm the butter in a microwave-safe bowl in the microwave until melted, about 1 minute. Whisk in the hot sauce.
- Toss the wings with the butter mixture to coat in a large bowl and serve with dressing on the side.
Notes
7. **Skillet Stuffed Peppers**. These peppers are stars at dinner time. They are perfect for family meals or parties. Inside is a mixture that’s good to eat. The peppers are baked in a marinara sauce layer. The sauce adds moisture and flavor during baking.
The filling inside the peppers feels hearty now. It has rice mixed with sausage meat. Rich Parmesan cheese is in there. This makes the stuffing very flavorful. It goes well with the sweet taste of the peppers now. The peppers sit in the sauce and then bake. All the flavors mix in the pan.
Use different-colored peppers if you like. They look really nice on the table. They add bright colors to the dish you see. Peppers of different colors taste a little different. Red ones are usually the sweetest. These stuffed peppers comfort you. They look appealing too when served.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
Equipment
- 1 Griddle or Grill Pan
- 1 Small skillet
- 1 Baking Sheet or Broiler Pan
Ingredients
Main
- 4 long mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
- 1 tablespoon extra-virgin olive oil plus some for drizzling
- 1 clove garlic cracked
- 10 ounces triple washed spinach stems removed and coarsely chopped
- Salt and pepper
- 1/2 cup beef broth or chicken broth
- 3 cups leftover Spanish style beef and rice
- 1 cup tomato sauce
- 2 cups shredded Monterey Jack smoked cheddar or pepper jack cheese
Instructions
- Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.
- Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.
- Preheat broiler to high.
- Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.
- Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.
Notes
8. **Pork Chop Sandwich**. Need a sandwich everybody likes fast? Pulled pork takes way longer, you know. These juicy pork chop sandwiches work great. Folks will like them at your BBQ. They’re also good for an easy family dinner.
Pulled pork needs to cook for a long time. These sandwiches are ready way faster. They’re handy when you want a pork sandwich quickly. No need to wait for yummy food. They’re made fast but still give juicy results. They fill that craving for pork in a bun.
Pork chops are usually served with applesauce. These sandwiches do something different but tasty. Get a smear of sweet apple butter on top. It adds a really fruity sweet taste. They’re also topped with tangy coleslaw. Coleslaw gives a refreshing crunchy feeling. It’s a good contrast to the rich pork.
Want easy ways for an amazing mealtime? More ideas are ready right now. Your family will adore these simple dinners. Discover grilling, soups, and pies. Make special food quickly and easily.
Sweet Tea-Marinated Pork Chop Sandwich
Equipment
- 1 Meat Mallet
- 1 Container with Lid For marinating
- 1 Large Heavy Skillet Or deep fryer
- 1 Deep-Fry Thermometer
- 2 Shallow Bowls or Plates For breading station
Ingredients
Main
- Four 4-ounce boneless pork chops
- 4 cups freshly brewed tea sweetened to taste, chilled or at room temperature
- Vegetable oil for frying
- 2 cups all-purpose flour
- 2 teaspoons freshly ground black pepper
- 2 teaspoons seasoning salt
- 1 teaspoon granulated garlic
- 1 cup milk
- 4 large hamburger buns
- 4 tomato slices
- 4 red onion slices
- Leaf lettuce for serving
- Desired condiments for serving
Instructions
- Working one at a time, put the pork chops between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to a 1/4 inch thickness. Combine the pork chops and sweet tea in a container, cover and refrigerate at least 6 hours or overnight.
- Pour enough oil into a large, heavy skillet to come 1 inch up the sides (or use a deep fryer). Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reaches 325 degrees F.
- Meanwhile, combine the flour, pepper, seasoning salt and garlic in a shallow bowl or plate and mix to blend well. Pour the milk into a shallow bowl. Remove the pork chops from the tea; discard the tea. Dip the pork in the milk, then dredge in the seasoned flour to coat thoroughly. Fry until golden brown and cooked through, about 3 minutes per side. Drain on paper towels.
- Place the pork chops on the heels of the hamburger buns and top each with tomato, onion and lettuce. Cover with the top half of the buns and serve with the desired condiments.
Notes
9. **Grilled Grouper**. Get your grill ready now. This white fish grills absolutely perfectly. We hold a secret to make it sing. A bright dressing uses herbs and capers. This adds an amazing tart flavor. It really complements the mild fish. You get healthy protein fast.
Getting perfect grill marks looking hard? It is easier than you think. The main secret is getting your grill very hot. Do this before ever putting the fish down. A hot surface sears the fish quickly. It locks moisture inside the fish. This creates those beautiful lines.
Oil your grill grates too. This stops delicate fish from sticking. Fish lifts cleanly from the grates. The marks stay looking gorgeous. A properly hot grill cooks fish evenly. Your grouper tastes as good as it looks. This is true with the dressing on top.
Grilled Grouper
Equipment
- 1 Grill Gas or charcoal
- 1 Small Bowl For marinade/sauce
- 1 Whisk or fork For emulsifying marinade
- 1 Fish Spatula Essential for delicate fillets
- 1 Cutting Board For chopping ingredients
Ingredients
Main
- .25 cup extra-virgin olive oil divided
- 1 teaspoon grated lemon zest plus 3 Tbsp. fresh juice (from 1 large lemon), divided, plus more zest for garnish
- 1 teaspoon kosher salt divided
- 4 6-oz. skinless grouper fillets
- 2 tablespoons drained capers coarsely chopped
- 1 large scallion finely chopped (about 2 tablespoons)
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh dill
- .5 teaspoon black pepper
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, whisk together most of the olive oil (reserve some for the caper sauce), 1 teaspoon lemon zest, and 1 teaspoon kosher salt.
- Pat the grouper fillets dry with paper towels.
- Brush the fillets generously with the olive oil-lemon mixture.
- Clean and oil the grill grates thoroughly.
- Place the seasoned grouper fillets on the hot grill.
- Grill for 3-5 minutes per side, depending on thickness, until opaque and cooked through.
- While the fish grills, combine the remaining olive oil, capers, scallion, thyme, dill, 3 tablespoons lemon juice, remaining salt, and black pepper in a small bowl.
- Remove the grilled grouper from the grill and let rest for 1-2 minutes.
- Spoon the caper-herb mixture over the fillets before serving, garnishing with extra lemon zest if desired.
Notes
10. **Ultimate Veggie Kebabs With Smoked Sausage**. Who thinks vegetables are boring? These marinated kebabs change that fast. They put a smile on your face. Pile skewers with bright veggies and sausage. Cooking this way is really fun. It is perfect for grilling food outside.
Smoked sausage is included with the veggies. You’ll find okra, squash, peppers. This gives the kebabs a Southern flair. It adds a smoky, meaty taste. It goes really well with fresh veggies. The marinade ties the flavors together during cooking.
When serving, drizzle with herb dressing. This bright finish adds more flavor. It makes the kebabs so good. They are simple to assemble. Grilling takes only a short time. The kebabs look stunning on the plate.
Chicken and Smoked Sausage Etouffee
Equipment
- 1 Dutch Oven Heavy-bottomed pot for searing, browning, and simmering
- 1 Food Processor For roughly chopping vegetables
- 1 Wooden Spoon For stirring the roux and vegetables
- 1 Whisk For incorporating flour into the fat for the roux
- 1 Cutting Board For preparing ingredients and shredding chicken
Ingredients
Main
- Extra-virgin olive oil
- 1 pound andouille sausage links
- 4 leg-thigh chicken pieces
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 1 medium onion roughly chopped
- 2 ribs celery roughly chopped
- 1 green bell pepper roughly chopped
- 4 cloves garlic
- 4 cups low-sodium chicken stock
- 2 tablespoons paprika
- Pinch cayenne pepper
- 1 cup chopped fresh flat-leaf parsley
- 2 scallions diced
Instructions
- Set a Dutch oven over medium heat and add a 2-count of olive oil. Add the sausage links and brown slightly as you render some of the fat. Remove and set aside on a paper towel. Season chicken with plenty of salt and pepper and add skin side down to the pan. Cook over medium heat to render fat for 7 to 10 minutes, then turn to brown both sides of the chicken. Remove and set aside on a paper towels.
- With the pot still over medium heat add 2 tablespoons butter to melt with the fat then add flour and whisk to incorporate, and then swap to a wooden spoon. Cook until it is nice and brown (you want a nice deep rich colored roux), about 10 to 12 minutes.
- In a food processor add the onion, celery, bell pepper, and garlic, and pulse to roughly chop. Add the vegetable pulp to the pot with the roux and stir with a wooden spoon. Cook over medium heat for 5 to 7 minutes to sweat out some of the moisture. Add the stock, paprika and cayenne. Return the chicken pieces to the pot and simmer until the chicken is tender, about 1 hour. Remove the chicken pieces from pot to a cutting board and shred the meat. Discard the bones and return the meat to the pot. Cut the andouille sausage into chunks and nestle back into the pot amongst chicken to heat through.
- Give it all a final taste and season with salt and pepper, to taste. Transfer to a serving platter and garnish with plenty of parsley and scallions.
Notes
11. **Bourbon- And Cola-Glazed Steak Kebabs**. Ideas come from combining two drinks together. Bourbon and cola make a marinade for tender rib – eye steak pieces. A delicious sweet flavor results, with hints of warmth from bourbon.
The marinade does two important jobs. It makes the meat tender and also adds an amazing taste inside. Cut the steak into cubes first. Put them onto skewers carefully. It cooks fast for a quick meal.
Pair them with our salad. Smashed – Cucumber Salad is recommended. The cool salad contrasts with the steak and gives a refreshing feel, creating a balanced plate of flavor.
Bourbon Honey Glazed Ham
Equipment
- 1 Roasting pan
- 1 Medium Saucepan
- 1 Sharp Knife For scoring the ham
- 1 Basting Brush Or spoon
- 1 Measuring Cups and Spoons For accurate ingredient measurements
Ingredients
Main
- 2/3 cup bourbon or whiskey
- 1 cup clover honey
- 1/3 cup molasses
- 1/2 cup 100 percent fruit orange marmalade
- Nonstick cooking spray
- 1 5-pound whole bone-in smoked ham, fully cooked, unsliced
- 1/8 cup whole cloves
Instructions
- Preheat oven to 350 degrees F.
- In a medium saucepan, heat bourbon, honey, molasses, and marmalade over low heat for 15 minutes or until reduced by half, stirring occasionally. (When measuring honey and molasses, spray measuring cup with nonstick cooking spray to keep measurements accurate.) Set aside.
- With a sharp knife, cut a diamond pattern on the fatty part of the ham. Stud whole cloves in each diamond, at points where lines cross. Spread half of the bourbon glaze over the ham and roast for 30 minutes, uncovered. Baste occasionally with remaining glaze and continue to roast for another 15 minutes. Let ham stand for 20 minutes before slicing.
Notes
12. **Southern Tomato Sandwich**. Simple things are often the tastiest. The classic Southern Tomato Sandwich proves this. Find ripe tomatoes bursting with flavor. You don’t need much else ready.
Dinner can be ready fast. It just takes 5 minutes. No oven or stove is needed here. This sandwich honors summer produce. It relies on the sweetness of ripe tomatoes.
Enjoy it for lunch or dinner. It even works as a snack. This classic favorite pleases everyone. Simple ingredients work magic here.
Southern Sloppy Joe Sliders
Equipment
- 1 Cast-iron skillet Or a large heavy-bottomed skillet
- 1 Medium Bowl
- 1 Whisk
- 1 Wooden Spoon Or sturdy stirring utensil
Ingredients
Main
- 2 tablespoons coconut oil
- 1 medium red bell pepper medium diced
- 1 medium onion medium diced
- 1 1/2 pounds ground beef or ground meat substitute soy crumbles
- One 6-ounce can tomato paste
- 1/4 cup bourbon
- 3 tablespoons soy sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons whole-grain mustard
- 2 tablespoons sorghum syrup
- 2 teaspoons ground cumin
- 2 teaspoons liquid smoke
- 1 teaspoon crushed red pepper flakes
- 3 cloves garlic chopped
- 12 slider buns
- Unsalted butter for toasting buns
Instructions
- Heat the coconut oil in a cast-iron skillet over medium-high heat. Add the red peppers and onions and saute until just beginning to turn translucent, 2 to 3 minutes. Add the ground beef, breaking it up with a wooden spoon. Saute until browned all the way through, about 5 minutes. (If using ground meat substitute, just heat until warmed through, about 2 minutes.)
- In a medium bowl, whisk together the tomato paste, bourbon, soy sauce, cider vinegar, mustard, sorghum, cumin, liquid smoke, red pepper flakes and 1/2 cup water.
- Stir the bourbon mixture and the garlic into the skillet. Simmer, covered, for 15 to 20 minutes. Season with more soy sauce as needed.
- Toast the slider buns with a little butter in a cast-iron skillet over medium heat. Spoon the sloppy joe mixture onto the buns.
Notes
13. **Oven-Baked BBQ Chicken**. Want BBQ chicken flavor? But don’t want to grill outside? This oven method saves the day. It gives all that sticky goodness. There’s no need to fire up the grill.
Using your oven is simple. No mess outside is required. The chicken cooks through evenly inside. It stays wonderfully moist all the time.
The key taste is homemade sauce. Making your own sauce gives you control. It ensures a lot of deliciousness coats the bird. It elevates the dish greatly. The kitchen smells amazing while cooking.
Crunchy, Oven Baked Chicken Toes
Equipment
- 1 Shallow Dish or Pie Plate For the breading mixture
- 1 Nonstick Baking Sheet Ensure even cooking and easy removal
- 1 Small Bowl For mixing dipping sauces
- 1 Knife For cutting chicken tenders (if not pre-cut)
Ingredients
Main
- 1 cup corn flakes
- 1 cup plain bread crumbs
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice - the SECRET ingredient
- 3 tablespoons vegetable oil
- 1 1/2 pounds chicken breast tenders 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers)
- 1/3 cup all-purpose flour
- 2 eggs beaten
- 1/4 cup honey mustard recommended: Gulden's
- 1/4 cup barbecue sauce
Instructions
- Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.
- In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.
- Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!
- Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.
- Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.
Notes
14. **Slow-Cooker Corn Chowder**. Keep the kitchen cool on warm days. Let the slow cooker do the dinner work. This creamy corn chowder is comforting. It feels like an indulgent but not too heavy meal. It’s probably good for any season.
Fresh corn stars in this soup, which is packed with flavor and texture too. It features bacon and potatoes. Onion is also included. These ingredients meld together while simmering slowly. The slow cooker makes creating a creamy base easy.
Garnish the bowl with fresh corn. Add onions and spritz with lime juice. This adds a burst of freshness. It elevates the flavor profile a lot. It makes every spoonful delightful.
Slow Cooker Corn Chowder
Equipment
- 1 Slow Cooker Essential for this recipe
- 1 Knife For chopping vegetables
- 1 Cutting Board For vegetable prep
- 1 Vegetable Peeler For peeling potatoes
- 1 Can Opener For corn cans
Ingredients
Main
- 5 potatoes peeled and cubed
- 1 big onion chopped
- 3 stalks celery chopped
- 1 can whole kernel corn
- 1 can cream corn
- 2 tablespoons margarine
- Chicken stock
- 16 oz half & half
- Salt pepper
Instructions
- Peel the potatoes and cut them into uniform cubes.
- Chop the onion and celery into similarly sized pieces.
- Open and drain the can of whole kernel corn.
- Add the cubed potatoes, chopped onion, chopped celery, drained whole kernel corn, and cream corn to the slow cooker insert.
- Add the margarine, chicken stock, salt, and pepper to the slow cooker.
- Stir all ingredients together to combine.
- Cover the slow cooker and cook on low for 8-9 hours, or on high for 4-5 hours, until the potatoes are tender.
- About 30-60 minutes before serving, stir in the half & half.
- Continue cooking until the chowder is heated through and creamy.
- Taste and adjust the seasoning with additional salt and pepper as needed before serving hot.
Notes
15. **Tomato, Cheddar, And Bacon Pie**. Peak summer brings many tomatoes. Look for ways to use them all. Tomato pie is hard to beat. This version goes beyond the average.
The pie has a savory sour – cream crust. Bits of bacon stud the crust. Inside, you can find colorful tomatoes layered. Add plenty of sharp cheddar. Fresh herbs tie the ingredients together well.
Here’s a pro tip for the best pie result. Salt the sliced tomatoes first. Let them drain on paper towels. This step removes excess moisture. The pie won’t be watery inside. The flavors will taste more delicious.
Bacon-Cheddar Meatloaf
Equipment
- 1 Medium Nonstick Skillet For cooking bacon and aromatics
- 1 Large Mixing Bowl For combining meatloaf ingredients
- 1 Baking Sheet Lined with foil for baking the loaf
- 1 Instant-Read Thermometer Essential for checking internal temperature
- 1 Small Bowl For whisking the glaze
Ingredients
Main
- 2 pieces bacon diced
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 large egg yolks
- 1 tablespoon Dijon mustard
- 1/2 teaspoon hot sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound ground beef chuck
- 8 ounces ground pork
- 8 ounces ground veal
- 8 ounces sharp cheddar shredded (2 1/3 cups)
- 1/3 cup chopped flat-leaf parsley
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoons water
Instructions
- Preheat oven to 400 degrees F.
- Cook bacon in a medium nonstick skillet over medium-low heat, until crispy and fat renders, about 10 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving renderings in the skillet. Cook the onions and garlic in the pan drippings until brown, about 15 minutes. Let cool.
- Meanwhile, in a large bowl whisk the eggs, mustard, hot sauce, Worcestershire, cream, salt, and pepper. Add the meat, cheese, parsley, and cooked onion. Chop and add the bacon. Mix with a fork until evenly blended. Whisk the glaze ingredients together in a bowl.
- Dampen hands with water and on a foil-lined cookie sheet, pat mixture into a loaf shape. Bake until an instant-read thermometer inserted into the center of the loaf registers 155 degrees F, about 1 hour. Spread the glaze onto the meatloaf after about 50 minutes. Let loaf rest for at least 10 minutes before serving.
Notes
16. **Crab-And-Bacon Linguine**. Want a special weeknight feeling? Like having a small vacation maybe? This easy pasta dish delivers it. It’s made with a simple cream sauce. White wine is included in the sauce. It brings elegance to your table fast.
The star is the crab meat for sure. Buy fresh jumbo lump crab meat. It has the most luxurious taste. It offers a sweet flavor when combined with the creamy sauce. Bacon adds a savory and salty taste.
Here’s a bonus tip to make the meal better. Get white wine that you like drinking. Use some of the wine for the sauce. Enjoy the rest chilled later. It enhances the dining experience a lot. Savor each delicious bite.
Read more about: Sheet Pan Steak and Potatoes with Chimichurri: A Culinary Symphony
Crab Linguine Carbonara Pasta
Equipment
- 1 Large Pot For boiling pasta
- 1 Large Skillet For cooking bacon and assembling sauce
- 1 Colander For draining pasta
- 1 Medium Bowl For whisking egg mixture
Ingredients
Main
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 pound sliced bacon cut into thin strips
- 2 cloves garlic minced
- 1/2 cup white wine
- 1/2 teaspoon black pepper
- 2 eggs
- 1/2 cup grated Parmesan cheese plus more for serving
- 1/2 cup crab meat leg or lump
- 1/2 cup green peas
- 1/2 teaspoon salt
- 3/4 pound linguine
Instructions
- Bring a large pot of salted water to a rolling boil for the linguine.
- While the water heats, cook the bacon in a large skillet over medium heat until crispy. Remove bacon, reserving rendered fat.
- Add olive oil and butter to the skillet (if needed) and sauté minced garlic until fragrant, about 1 minute.
- Deglaze the skillet with white wine, scraping up any browned bits, and let it reduce slightly.
- In a medium bowl, whisk together the eggs, grated Parmesan cheese, and black pepper.
- Add the linguine to the boiling water and cook according to package directions until al dente.
- Drain the cooked linguine, reserving about 1 cup of the pasta water.
- Add the drained pasta to the skillet with the wine sauce. Remove the skillet from the heat.
- Quickly add the egg mixture to the pasta, tossing vigorously and adding reserved pasta water as needed to create a smooth, creamy sauce that coats the pasta.
- Gently stir in the cooked bacon, crab meat, and green peas. Serve immediately with extra Parmesan.
Notes
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