Have you ever stood before the void of your refrigerator, believing that preparing a tasty, homemade meal is a feat well outside your means? Maybe you’ve written yourself off as one of those people who ‘can’t cook,’ intimidated by multi-ingredient recipes, lengthy lists of things to prepare, and the horror show of cleanup that usually comes later. Well, get ready to have your kitchen world rewritten! We’re here to inform you that creating fantastic dinners doesn’t take a chef’s hat or experience of decades; it just needs the appropriate recipes and some encouragement.
At The Kitchn, we think everyone should get to enjoy the happiness and self-satisfaction of a tremendous meal cooked up right in their own kitchen. That’s why we’ve combed the world’s greatest and easiest dinner ideas, putting together a collection that values ease, efficiency, and just plain incredible flavor. These are not just meals; they’re stepping stones towards getting you confident in the kitchen, keeping weeknights less chaotic, and showing yourself you absolutely can cook.
So, whether you are a total beginner, tight on time, or just wish to add some hassle-free favorites to your repertoire, be prepared to learn about some simply great choices. We’re about to embark upon fourteen super easy dinners that are so simple, you’ll be asking yourself why you ever questioned your culinary skills. Let’s make cooking a fun, doable aspect of your daily life!
1. Tater Tot Casserole
Taco Taters
This recipe creates a hearty casserole combining seasoned ground beef with corn, salsa, and melted cheeses, topped with crispy tater tots and baked until golden. It's a flavorful, easy-to-make dish perfect for a casual meal, offering a fun twist on taco night.
Equipment
- 1 Large Skillet For browning ground beef
- 1 9x13 inch Baking Dish Or similar size casserole dish
- 1 Mixing Spoon
- 1 Measuring Cups/Spoons (for taco seasoning)
Ingredients
Main
- 1 pound ground beef
- 1 15.25 ounce can corn
- 1 8 ounce jar salsa
- 1 ounce processed cheese such as Velveeta®
- 1 ounce cream cheese
- 1 package taco seasoning mix
- 1 16 ounce package frozen bite-size potato nuggets (such as Tater Tots®)
- 1 4 ounce can sliced black olives
- 1 4 ounce can diced jalapeno peppers
- 4 ounces shredded Cheddar cheese
- 1 8 ounce container sour cream
Instructions
- Preheat your oven according to the tater tot package instructions, typically around 400°F (200°C).
- In a large skillet, brown the ground beef over medium heat, breaking it apart.
- Drain excess fat from the browned ground beef.
- Stir in the taco seasoning mix, salsa, processed cheese, and cream cheese into the skillet with the beef; cook until cheeses are melted and sauce is well combined.
- Remove skillet from heat and stir in the drained corn, sliced black olives, and diced jalapeno peppers.
- Lightly grease a 9x13 inch baking dish.
- Spread the beef mixture evenly into the prepared baking dish.
- Arrange the frozen bite-size potato nuggets (tater tots) in a single layer over the beef mixture.
- Sprinkle the shredded Cheddar cheese evenly over the layer of tater tots.
- Bake for 25-30 minutes, or until tater tots are golden brown and crispy, and cheese is melted and bubbly. Serve hot with sour cream.
Notes
Ensure the ground beef is fully browned and drained of excess fat before adding other ingredients to prevent a greasy casserole. While the recipe uses specific cheeses, you can experiment with Monterey Jack or a Mexican blend for variations. For crispier tater tots, you can bake them separately for 10-15 minutes before adding them to the casserole. Adjust the amount of jalapenos or add a pinch of cayenne for more heat if desired. Serving with fresh cilantro or a dollop of guacamole would elevate the presentation and flavor.
If you’re in the mood for a satisfying, comforting dinner that comes together in record time, look no further than the classic Tater Tot Casserole. The dish, which is sometimes affectionately referred to as “hotdish” by its Midwestern heritage, has become popular far and wide for very good reason. It’s a testament to the fact that even the simplest ingredients can be turned into something really great.
Jean Ferguson, the Elverta, California, recipe maker captures its appeal nicely, stating, “I like to make this Tater Tot casserole when time before supper is short.” She even refers to it as her “Please Stay Casserole!”
2. Easy Pad Thai
Pad Thai
This is a unique Thai noodle dish that is convenient and easy to make!
Equipment
- 1 wok (Or a skillet.)
Ingredients
- 12 ounce rice noodles
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breast halves cut into bite-sized pieces
- ¼ cup vegetable oil
- 4 eggs
- 3 tablespoons white sugar
- 2 tablespoons fish sauce
- 1 tablespoon white wine vinegar
- ⅛ tablespoon crushed red pepper
- 2 cups bean sprouts
- 3 green onions chopped
- ¼ cup crushed peanuts
- 1 lemon cut into wedges
Instructions
- Soak rice noodles in cold water until soft, 30 to 50 minutes. Drain and set aside.
- Meanwhile, heat butter in a wok; add chicken and sauté until browned. Remove chicken and set aside.
- Heat oil in the wok over medium-high heat. Crack eggs into hot oil and cook until firm. Stir in chicken and cook for 5 minutes.
- Add softened noodles, sugar, fish sauce, vinegar, and red pepper; mix well until noodles are tender. Adjust seasonings to taste.
- Stir bean sprouts into wok and cook for 3 minutes.
- Serve topped with green onions, crushed peanuts, and a wedge of lemon.
Notes
Please note that in order to avoid the rice noodles sticking together, please cook them in boiling water for a few minutes in advance and rinse with cold water soon afterward.
Craving the real deal flavors but don’t feel like the expense or inconvenience of takeout? Our Simple Pad Thai recipe is going to be your new go-to. This recipe allows you to have a traditional Thai dish from the comfort of your own home, and the best part is that it’s astonishingly fast.
Prepared in under 30 minutes, this recipe is a lifesaver for anyone looking for a speedy and tasty weeknight meal.
3. Chimichangas
Almost-Famous Chimichangas
It has happened to all of us: A restaurant closes and just like that, a favorite dish is gone forever. For thousands of fans of the Tex-Mex chain Chi-Chi’s, which shuttered its last 65 restaurants in 2004, that dish was the chimichanga: a big tortilla stuffed with beef, seafood or chicken, lettuce, jack cheese and salsa, and topped with a secret “zesty Mexi-sauce.” We’ve seen endless message- board posts from fans pondering the recipe and reminiscing about that unforgettable topping. Now they can taste it again: Chefs in Food Network Kitchens re-created the old favorite from memory.
Equipment
- 1 Large Skillet For cooking the filling
- 1 Rimmed Baking Sheet For baking the chimichangas
- 1 Small Mixing Bowl For the butter-oil mixture
- 1 Pastry Brush For evenly coating chimichangas
- 1 Tongs or Spatula For flipping chimichangas during baking
Ingredients
Main
- 2 tablespoons unsalted butter
- 4 tablespoons vegetable oil
- 1 white onion chopped
- 3 cloves garlic chopped
- 1 jalapeno pepper diced (remove seeds for less heat)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt
- 1 small tomato chopped, plus more for topping
- 2 tablespoons chopped fresh cilantro
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup sour cream
- 1 15- ounce can refried beans
- 4 10- inch flour tortillas
- 1 cup shredded Monterey Jack cheese plus more for topping
- Mexi-sauce for topping (recipe follows)
- Shredded lettuce for topping
- Mexican rice for serving
- 1/2 cup chopped onion
- 2 chopped garlic cloves
- 2 4- ounce cans chopped green chiles drained and rinsed
- 1 cup chicken broth
- 1/4 cup chopped cilantro
Instructions
- Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
- Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
- Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
Notes
Toasting the dry spices briefly before adding wet ingredients is crucial; it awakens their flavor and deepens the overall profile of the chicken filling. For a richer flavor, consider using homemade refried beans. While the recipe calls for baking, traditional chimichangas are deep-fried; for a crisper, more authentic texture, you could opt for deep-frying at 350°F (175°C) until golden, though baking is a healthier alternative. The "Mexi-sauce" is key to replicating the Chi-Chi's signature flavor, so ensure it's prepared well. Serve immediately to enjoy the crisp exterior and warm, flavorful filling. Adjust jalapeno seeds to control heat level.
Immerse yourself in the flavor of the Southwest with these extremely simple chimichangas. Although their real birthplace remains a matter of fun contention, frequently attributed to Tucson, Arizona, what cannot be denied is how simple and tasty they are. With this recipe, you can make these fried “burros” with a minimal amount of effort.
Ideal for making use of any left over chicken, beef, or pork that you may have available, these chimichangas can even be made ahead and refrigerated.
4. Slow Cooker Pot Roast
Slow Cooker Pot Roast
Taking the time to make a smooth, thick gravy for this slow-cooked dinner is worth it. As the pot roast cooks, the water and juices from the vegetables and meat will thin the gravy out, creating just the right consistency.
Equipment
- 1 Large Nonstick Skillet For browning the roast and preparing the gravy base.
- 1 6-Quart Slow Cooker The primary cooking vessel for the pot roast.
- 1 Whisk Essential for creating a smooth, lump-free gravy.
- 1 Tongs For safely handling and turning the hot roast during browning.
- 1 Fine-Mesh Strainer For separating the vegetables from the gravy after cooking.
Ingredients
Main
- One 4-pound beef chuck roast
- Kosher salt and freshly ground black pepper
- 1/3 cup all-purpose flour plus more for coating
- 3 tablespoons olive oil
- 4 medium carrots cut into 2-inch pieces
- 3 stalks celery peeled and cut into 2-inch pieces
- 1 medium onion cut into 1/2-inch wedges
- 3 cloves garlic mashed
- 3 tablespoons tomato paste
- 1 cup red wine
- 3 cups low-sodium beef broth
- 3 bay leaves
- 2 sprigs fresh thyme
- 1/2 teaspoon ground allspice
- 1/2 cup loosely packed parsley leaves chopped
Instructions
- Sprinkle the roast all over with 2 1/2 teaspoons salt and 1 1/2 teaspoons pepper. Coat in flour and shake off any excess. Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Add the roast to the skillet and cook until golden brown on all sides, about 8 minutes, turning as needed. Transfer the roast to the insert of a 6-quart slow cooker, along with the carrots, celery, onions and garlic.
- Add the remaining 1 tablespoon oil to the skillet over medium heat. Add the tomato paste and stir until the oil begins to turn brick-red, about 1 minute. Add the flour and wine and whisk until thick (it's OK if there are some lumps). Add the beef broth, bay leaves, thyme, allspice, 1/2 teaspoon salt and a few grinds of pepper and bring to a simmer, whisking, until the gravy is smooth and thickens slightly, about 4 minutes.
- Pour the gravy into the slow cooker. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
- Remove the roast and let rest for a few minutes. Discard the thyme stems and strain the vegetables, reserving the gravy. Toss the vegetables with half the parsley and season with salt and pepper. Stir the remaining parsley into the gravy and season with salt and pepper. Slice the roast against the grain. Serve the meat and vegetables on a platter, moistening them with some of the gravy; serve the remaining gravy on the side.
Notes
Achieving a deep, golden-brown crust on the chuck roast is crucial for developing rich flavor; don't rush this step. The 'brick-red' stage of the tomato paste is also key, indicating the sugars have caramelized and deepened its umami. While the gravy may seem thick initially, it will thin out beautifully with the meat and vegetable juices during the long slow cook. Always slice the roast against the grain for maximum tenderness. For an elevated presentation, consider garnishing with a sprinkle of fresh chives or a dollop of horseradish cream alongside the parsley. Avoid over-handling the beef once it's tender, as it can easily fall apart.
Nothing beats coming home to the smell of a great meal after a long day. With this Slow Cooker Pot Roast, that fantasy becomes a reality.
The pot roast is famous for its deep flavor and ultra-tender strands of meat that literally dissolve in your mouth. The slow cooker does all the work, so you can set it and forget it.
5. Cowboy Stew
"Cowboy" Stew
This "Cowboy" Stew is a hearty and flavorful dish featuring diced bacon, browned beef, and a medley of vegetables like onions, celery, carrots, potatoes, and okra. It's simmered in a rich base of red wine and beef broth, thickened to perfection, and seasoned for a comforting meal.
Equipment
- 1 Large Pot 8-quart capacity
- 1 Small Bowl
- 1 Chef's knife
- 1 Cutting Board
- 1 Wooden Spoon or Ladle For stirring and scraping
Ingredients
Main
- 1/2 bacon diced
- 2 pounds cubed beef stew meat
- 3 large onions medium dice
- 1 bunch celery well scrubbed, cleaned, and chopped
- 1 pound carrots medium dice
- One 750-ml bottle red wine
- 2 quarts beef broth
- 1 cup all-purpose flour
- 1/2 cup vegetable oil
- 2 pounds potatoes well scrubbed and diced, skin on
- One 8-ounce package frozen okra
- 3 bay leaves
- Salt and freshly ground black pepper
Instructions
- Brown bacon in a large (8-quart capacity) pot. Add beef and brown in the bacon fat. Add onions, celery and carrots and saute for about 5 minutes. Add red wine and beef broth, and simmer until reduced by half. In a small bowl, mix flour and oil, then stir this mixture into the stew and let simmer for a few minutes to thicken and integrate flavors. Add potatoes, okra and bay leaves to the stew and let cook until potatoes are fork tender. Season, to taste, with salt and pepper.
Notes
For maximum flavor, ensure the bacon and beef are well-browned before adding vegetables. This creates a fond at the bottom of the pot, which, when deglazed with red wine, adds incredible depth to the stew. The reduction of the red wine and beef broth is crucial for concentrating flavors. When incorporating the flour and oil mixture (a quick roux), stir it in gradually and continuously to prevent lumps and ensure a smooth, even thickening. Always taste and adjust seasoning with salt and freshly ground black pepper at the very end, as flavors intensify and change as the stew simmers.
Hungry for a dinner that’s fast, filling, and everyone’s favorite among kids and adults alike? Cowboy Stew is your solution. This one-skillet dish is a wonder of ease and efficiency.
Comprising a simple combination of barbecue sauce, hamburger, hot dogs, and beans, this stew comes together in less than 15 minutes.
6. Cube Steak
For a hearty, homestyle dinner that promises to satisfy after a busy day, Cube Steak with gravy is an unbeatable choice. This dish brings a comforting, classic feel to your dinner table with surprisingly little effort.
It does require a total time of 8 hours and 45 minutes, but much of that is inactive slow-cooking.
7. Baked Chicken Tenders
Crunchy Parmesan Chicken Tenders
This recipe details how to create extra-crispy chicken tenders baked at a high temperature after a buttermilk soak. Coated in Parmesan and seasoned bread crumbs, they are cooked until golden brown and served alongside a simple garlic-balsamic vinaigrette for dipping.
Equipment
- 2 Baking Sheets Heavy large size recommended
- 1 Large Mixing Bowl For buttermilk soak
- 1 Medium Mixing Bowl For vinaigrette
- 1 Pie Dish or Shallow Dish For breading
- 1 Whisk For vinaigrette
Ingredients
Main
- 4 tablespoons plus 1/2 cup extra-virgin olive oil
- 1 cup buttermilk
- 1 1/2 pounds chicken tenders about 18
- 3 large garlic cloves minced
- 1/2 teaspoon salt
- 3 tablespoons balsamic vinegar
- Freshly ground black pepper
- 1 1/4 cups freshly grated Parmesan
- 3/4 cup Italian-style seasoned bread crumbs
Instructions
- Preheat the oven to 500 degrees F.
- Brush 1 tablespoon of oil over each of 2 heavy large lined baking sheets. Place the buttermilk in a large bowl. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes.
- Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season the vinaigrette, to taste, with pepper. Transfer the vinaigrette to a small serving bowl.
- Stir the Parmesan and bread crumbs in a pie dish. Remove the chicken tenders from the buttermilk and dredge them in the bread crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle the remaining 2 tablespoons of oil over the chicken tenders and bake until they are cooked through and golden brown, about 12 minutes.
- Transfer the chicken tenders to a platter and serve the vinaigrette alongside for dipping.
Notes
The high oven temperature (500°F) is crucial for achieving a crispy coating quickly without drying out the chicken; ensure your oven is fully preheated. Don't overcrowd the baking sheets; leave space between tenders for proper air circulation, which promotes crisping. Bake in batches if necessary. The buttermilk bath is key to tenderizing the chicken and helping the bread crumb mixture adhere effectively. For extra crunch, consider substituting Italian-style bread crumbs with Panko or a mix. Ensure the Parmesan and bread crumb mixture is pressed firmly onto the chicken tenders for a secure coating.
Chicken tenders are the ultimate comfort food. This recipe for Baked Chicken Tenders demonstrates just how easy it is to get golden, crunchy, and juicy results in your own home kitchen.
With only a 25-minute total time and serving four people, this recipe makes the ideal dinner for picky eaters and busy families alike.
8. Mostaccioli
Mostaccioli
This recipe guides you through making traditional Italian Mostaccioli cookies. It involves blending flours with aromatic spices and citrus zests, forming a stiff dough, and baking until firm. The cooled cookies are then dipped in a smooth, rich semisweet chocolate icing and allowed to set, creating a delightful balance of warming spices and chocolate, perfect for any occasion.
Equipment
- 1 Food Processor
- 2 Baking Sheets
- 2 Wire Racks
- 1 Large Mixing Bowl
- 1 Double Boiler Setup (Heatproof bowl and saucepan)
Ingredients
Main
- 1 1/2 cups all-purpose flour
- 3/4 cup cake flour
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground nutmeg
- Zest of 1/2 large lemon
- Zest of 1/2 small orange
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup sugar
- 1/4 cup whole milk
- 2 tablespoons dark rum
- 1 large egg at room temperature
- 1 1/2 cups semisweet chocolate chips 9 ounces, such as Ghirardelli
- 1/4 cup heavy cream
Instructions
- Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone liners.
- For the cookies: In a food processor, pulse together the flours, cocoa powder, baking powder, cinnamon, salt, nutmeg and the lemon and orange zests. Add the olive oil and butter and pulse until blended.
- In a large bowl, whisk together the sugar, milk, rum and egg until smooth. Gradually stir the flour mixture into the egg mixture until a stiff dough forms. With damp fingers, shape the dough into 1-inch balls and place about 1-inch apart on the prepared baking sheets. Bake until the cookies are firm to the touch, 10 to 11 minutes. Cool for 10 minutes, then transfer the cookies to wire racks to cool completely, about 15 more minutes.
- For the icing: Put the chocolate chips and cream in a heatproof medium bowl and place the bowl over a pan of barely simmering water. Stir frequently until the chocolate has melted and the mixture is smooth.
- Dip the cookies halfway into the icing, then return them to the racks and let set at room temperature until firm, 1 1/2 to 2 hours.
Notes
The dough consistency is crucial for Mostaccioli; it should be stiff but workable. If too sticky, add a touch more flour; if too dry, a tiny bit more milk. Avoid overbaking the cookies, as they will firm up significantly upon cooling; aim for firm to the touch, not hard. For the chocolate icing, ensure the water in your double boiler is just simmering to prevent the chocolate from seizing. Using high-quality semisweet chocolate will elevate the flavor and sheen of the finished icing. For an extra layer of complexity, consider briefly toasting the almond flour before incorporating it into the dry ingredients, which deepens its nutty profile.
Think all the creamy, cheesy goodness of traditional lasagna without all the boring layering! That’s precisely what you’ll get with this amazing Mostaccioli recipe.
With a mere total time of an hour and making 12 servings, it’s the perfect meal to feed a crowd or have leftovers for days.
9. Easy Coq au Vin
Easy Coq Au Vin
This recipe presents a simplified yet flavorful take on Coq Au Vin, featuring boneless, skinless chicken simmered in a rich red wine and chicken stock sauce with onions and garlic. It's a quick method to achieve a classic French-inspired dish, perfect for a hearty and comforting meal with minimal fuss, ready in under an hour.
Equipment
- 1 Large Dutch Oven or Pot For browning chicken and simmering the stew.
- 1 Cutting Board
- 1 Chef's knife
- 1 Whisk For smooth sauce thickening.
- 1 Measuring Cups and Spoons
Ingredients
Main
- 1 tablespoon canola oil
- 2 garlic cloves pressed or chopped
- 4 lbs boneless skinless chicken cut into pieces
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 1/2 cups red wine
- 1 1/2 cups chicken stock
- 1 onion
- 1 tablespoon cornstarch
- 1/3 cup water
Instructions
- Heat canola oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Add pressed or chopped garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Season the chicken pieces generously with salt and black pepper.
- Add the chicken to the pot in batches, if necessary, to avoid overcrowding, and brown well on all sides. Remove chicken and set aside.
- Deglaze the pot with red wine, scraping up any browned bits from the bottom.
- Add chicken stock and the diced onion to the pot, bringing the mixture to a simmer.
- Return the browned chicken pieces to the pot, ensuring they are mostly submerged in the liquid. Reduce heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- In a small bowl, whisk together the cornstarch and water until a smooth slurry forms.
- Gradually whisk the cornstarch slurry into the simmering sauce in the pot. Stir continuously until the sauce thickens to your desired consistency, about 2-3 minutes.
- Taste and adjust seasoning if needed. Serve hot, optionally garnished with fresh herbs.
Notes
While this is an 'easy' Coq Au Vin, a good sear on the chicken is paramount for flavor development; don't overcrowd the pot. Deglazing the pot with the red wine after browning will capture all those delicious fond bits. For a richer, more traditional flavor profile, consider adding lardons (bacon bits) and mushrooms sautéed before the chicken. Ensure your cornstarch slurry is lump-free before adding to the simmering sauce to achieve a silky consistency. Taste and adjust seasoning before serving; a splash of fresh parsley at the end adds vibrancy.
Gourmet meals don’t have to be just for fancy restaurants or master chefs. Our Easy Coq au Vin recipe brings sophisticated, deep flavors into your home kitchen with surprising quickness.
Prepared in 30 minutes and serving six, the recipe turns weeknights into culinary celebrations.
10. Pasta Bake with Feta
Baked Feta Pasta
Whether you’re an avid TikTok user or just a casual Instagram consumer, you probably saw the feta and tomato pasta taking the social media world by storm a few years ago. It’s easy to see why the recipe has achieved such fame: Cherry tomatoes and a whole block of feta are baked until soft and melty, then tossed with garlic, basil and cooked noodles for a beautifully cheesy dish. For our version, we opted to use a short tube pasta so the sauce can get trapped inside each piece and added a pinch of flaky sea salt on top to perfectly balance the dish.
Equipment
- 1 2.5- to 3-quart baking dish
- 1 Large Pot For cooking pasta
- 1 Medium Mixing Bowl
- 1 Wooden Spoon or Spatula For stirring and smashing
- 1 Microplane or garlic press For finely grating garlic
Ingredients
Main
- 2 pints 20 ounces cherry tomatoes
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 8-ounce block feta cheese drained (see Cook’s Note)
- 10 ounces mezze rigatoni
- 1 clove garlic finely grated
- Pinch crushed red pepper flakes optional
- 1/4 cup fresh basil leaves thinly sliced
- Flaky sea salt for serving
Instructions
- Preheat the oven to 400 degrees F.
- Toss the cherry tomatoes and olive oil with 1/4 teaspoon of salt and several grinds of black pepper in a medium bowl until combined. Transfer to a 2 1/2- to 3-quart baking dish, place the feta in the center of the tomatoes and season with a pinch of black pepper. Bake until the tomatoes have burst and the feta has softened, about 30 minutes. Raise the heat to 450 degrees F and continue to cook until the tomatoes and feta are golden brown, 10 to 15 minutes more.
- Meanwhile, bring a large pot of generously salted water to a boil over high heat. Add the pasta and cook until al dente, about 13 minutes. Reserve 1/2 cup of the cooking water, then thoroughly drain the pasta.
- As soon as the tomatoes and feta come out of the oven, stir in the garlic and red pepper flakes (if using). Use the back of a spoon to smash the tomatoes and feta into a smooth and creamy sauce (it’s okay if some of the oil isn’t fully integrated). Add the pasta and half the basil and toss until evenly coated. If the sauce is too thick, stir in some pasta water a couple tablespoons at a time. Taste and adjust the seasoning with salt and pepper. Serve topped with the remaining basil and a pinch of sea salt.
Notes
1. For an optimal result, use a good quality, brine-packed feta cheese. Its creamy texture and tangy flavor are crucial to the dish's success, melding beautifully with the roasted tomatoes.2. Don't rush the baking process; the higher heat at the end is essential for caramelizing the tomatoes and browning the feta, which deepens the overall flavor profile and adds a necessary richness.3. The reserved pasta water is your best friend for achieving the perfect sauce consistency. Add it gradually, a tablespoon at a time, to emulsify the sauce and prevent it from becoming too thick or oily. This technique ensures a smooth, luscious coating for the pasta.4. Experiment with adding other roasted vegetables like sliced bell peppers or zucchini to the baking dish for added complexity and nutritional value, allowing them to soften and sweeten alongside the tomatoes and feta.
Well, if you haven’t seen the baked feta pasta going viral online yet, now’s the time to try it. This recipe is a creamy, flavorful, and utterly delicious meal and really easy.
Taking less than an hour and serving eight, this dish proves that popular trends can be practical as well as delicious.
11. The Ultimate Fish Tacos
The Ultimate Fish Tacos
This recipe crafts ultimate fish tacos featuring crispy, deep-fried mahi-mahi. It includes a vibrant pink chile mayonnaise for a creamy, spicy kick, and a refreshing mango-radish salsa. Served family-style with fresh cabbage, cilantro, chives, and warm tortillas, it's a delightful and customizable meal perfect for sharing.
Equipment
- 1 Deep fryer or large heavy-bottomed pot
- 1 Blender or Food Processor
- 3 Shallow Dishes for breading station
- 1 Chef's Knife and Cutting Board
- 1 Spider Skimmer or Tongs
Ingredients
Main
- 2 pounds mahi mahi skinned, boned and cleaned cut into 1-ounce strips
- 2 cups all-purpose flour
- 3 eggs lightly beaten
- 4 tablespoons water
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- Vegetable oil for frying
- 1/2 head savoy cabbage finely shredded
- 1 bunch cilantro leaves picked
- 1 bunch chives chopped
- 3 limes cut into wedges for garnish
- 1 cup sour cream
- 1 cup mayonnaise
- 3 chipotles in adobo plus 2 tablespoons of adobo sauce
- 1/2 lemon juiced
- Kosher salt and freshly ground black pepper
- 2 limes
- 2 mangoes diced
- 4 to 5 red radishes diced
- 1 red onion diced
- 1 tablespoon chili powder
- 1/2 bunch fresh cilantro leaves chopped
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.
- Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.
- Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.
- To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.
Notes
For perfectly crispy fish, maintain the oil temperature at a consistent 375°F (190°C) and fry in small batches to avoid overcrowding, which drops the oil temperature and leads to greasy fish. A spider skimmer is excellent for safe removal. For an extra pop of flavor in the salsa, ensure your mangoes are ripe but firm; the contrast with the crisp radish and tart lime supremes is key. When making the chipotle mayo, adjust the amount of chipotles to your desired spice level. Toasting tortillas directly over a gas flame adds a delightful smoky char, but a dry skillet works well too for an even warm-up. Serve immediately once assembled to enjoy the various textures.
Want to get more seafood into your diet in a hurry and in a family-friendly style? These fish tacos are colorful, full of flavor, and nestled in warm corn tortillas with thrilling toppings.
Prepared in 30 minutes and serving six, they’re a light and refreshing take on the usual dinnertime fare.
12. Apricot Chicken
Apricot Chicken
This easy Apricot Chicken recipe features tender chicken browned with onions, then simmered in a tangy-sweet sauce made from dried apricots, chicken stock, and apricot preserves. Finished with fresh parsley, it's a quick and flavorful main course perfect for a weeknight meal, ready in under 35 minutes.
Equipment
- 1 Large Skillet with Lid Essential for browning chicken and simmering the sauce.
- 1 Cutting Board For preparing chicken, onion, apricots, and parsley.
- 1 Chef's knife For precise chopping and slicing.
- 1 Measuring Spoons and Cups For accurate ingredient measurement.
- 1 Spatula or Tongs For turning chicken and stirring ingredients.
Ingredients
Main
- 2 tablespoons extra-virgin olive oil 2 turns of the pan
- 2 pounds chicken tenderloins cut in 1/2 across on an angle
- Salt and pepper
- 1 large onion chopped
- 2 tablespoons cider or white wine vinegar
- 12 dried pitted apricots chopped
- 2 cups chicken stock
- 1 cup apricot all fruit spread or apricot preserves
- 3 tablespoons chopped flat-leaf parsley for garnish
Instructions
- Heat a large skillet with a lid over medium high heat. Add oil and chicken. Season with salt and pepper. Lightly brown the chicken a few minutes on each side, add onions. Cook 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and stock. When stock comes to a bubble, add preserves and stir to combine. Cover pan, reduce heat and simmer 10 to 15 minutes. Serve chicken with a sprinkle of chopped parsley.
Notes
For optimal flavor, ensure the chicken tenderloins are not overcrowded when browning; work in batches if necessary to achieve a golden crust, which builds a crucial flavor base. The addition of vinegar is key for deglazing the pan and balancing the sweetness from the apricots and preserves, adding a subtle tang that brightens the dish. When simmering, maintain a gentle heat to keep the chicken moist and tender, allowing the sauce to thicken slightly. A high-quality apricot preserve will significantly enhance the depth of flavor. Always finish with fresh parsley for a vibrant color and aromatic lift. This dish pairs beautifully with fluffy couscous or simple steamed rice to soak up the delicious sauce.
When you have little time and need a great meal, Apricot Chicken is your solution. Sweet and savory flavor come together with ease in this recipe.
With only 15 minutes in total and very versatile ingredients, this recipe is a time-strapped chef’s dream.
13. Sausage Potato Skillet
For a comforting, filling dinner in one pan, the Sausage Potato Skillet is a hit. Traditional, homely flavors with the minimum of fuss make this a must-try.
Sausage, Pepper and Potato Skillet
This one-pan skillet dish features tender marble potatoes, colorful bell peppers, and onions sautéed until caramelized. Sliced kielbasa and minced garlic are added, then simmered with amber beer and grainy mustard. Finally, fresh kale is wilted into the savory medley, creating a hearty and flavorful meal perfect for any time of day.
Equipment
- 1 Large Skillet Preferably cast iron or heavy-bottomed for even heat distribution and browning.
- 1 Cutting Board
- 1 Chef's knife For slicing vegetables and sausage.
- 1 Stirring Spoon or Spatula Heat-resistant for cooking and combining.
- 1 Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 3 tablespoons olive oil
- 1 pound marble potatoes
- 1 yellow onion sliced thin
- 1 orange bell pepper sliced thin
- 1 green bell pepper sliced thin
- 1 red bell pepper sliced thin
- Kosher salt and freshly ground black pepper
- 1 pound kielbasa sausage sliced into 1/2-inch rounds
- 3 cloves garlic minced
- 1 cup amber beer
- 1 tablespoon grainy mustard
- 3 cups chopped kale
- Fresh herbs to garnish.
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the potatoes, onions and peppers, then season with a pinch of salt and pepper. Cook until the onions are translucent and the potatoes begin to brown, 5 to 6 minutes.
- Stir in the kielbasa and garlic. Add the beer and mustard, then stir to combine. Cover and cook until the potatoes have softened and the sausage is heated through, 2 to 3 minutes.
- Remove the lid and stir in the kale. Cook until the kale has wilted, 5 to 6 minutes. Taste and adjust the seasonings as needed. Garnish with the herbs and serve straight from the skillet.
Notes
1. Achieving a good brown on the potatoes and peppers in the first step is crucial for flavor development. Don't rush this stage; the caramelization adds depth. Ensure the skillet is hot enough before adding ingredients to facilitate proper browning. 2. For the beer, an amber ale or lager works well, adding a malty complexity. If you prefer to avoid alcohol, a good quality chicken or vegetable broth can be substituted, though it will alter the flavor profile slightly. 3. Incorporate the kale at the very end to prevent overcooking, which can lead to a bitter taste and mushy texture. You want it just wilted, vibrant, and tender-crisp. 4. Taste and adjust seasoning before serving. The saltiness of the kielbasa and beer can vary, so ensure the final dish is balanced.
Ready in 30 minutes and serving two, it’s perfect for singles or small families.
14. Cornflake Chicken
Crispy, golden, and comforting Cornflake Chicken is elevated to a whole new level of comfort food. This healthier oven-fried alternative tastes just as delicious as the original.
Crispy Cornflake-Crusted Chicken Sliders
This recipe crafts crispy cornflake-crusted chicken sliders, featuring tender chicken fried to golden perfection. It includes a tangy buttermilk slaw and aromatic garlic butter-toasted buns. Ideal for a flavorful appetizer or casual meal, these sliders offer a delightful crunch and balanced taste, assembled with fresh tomato and red onion.
Equipment
- 1 Deep Cast-Iron Skillet Or a Dutch oven, suitable for deep frying
- 1 Candy/Deep-fry thermometer Crucial for monitoring oil temperature accurately
- 3 Medium Mixing Bowls For slaw, wet batter, and dry breading ingredients
- 1 Slotted Spoon For safely removing fried chicken from hot oil
- 1 Large Saute Pan For toasting slider buns
Ingredients
Main
- 3 tablespoons buttermilk
- 3 tablespoons mayonnaise
- 3 tablespoons sour cream
- 1/2 teaspoon dried dill
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- 2 tablespoons finely sliced chives
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt
- 3 to 4 turns freshly ground black pepper
- Pinch cayenne
- 1/2 head cabbage cored and finely sliced
- 4 tablespoons unsalted butter
- 6 cloves garlic minced
- 3 tablespoons minced flat-leaf parsley
- 3 cups canola oil
- 1 cup buttermilk
- 1/4 cup Sriracha sauce
- 2 cups all-purpose flour
- 2 teaspoons granulated garlic
- 2 teaspoons granulated onion
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 cups cornflakes crushed
- 24 ounces chicken tenders twelve 2-ounce tenders
- 12 slider buns split
- 2 Roma tomatoes sliced thin
- 1 small red onion sliced thin
Instructions
- For the buttermilk slaw: In a medium bowl, combine the buttermilk, mayonnaise, sour cream, dill, garlic powder, onion powder, paprika, chives, sugar, salt, pepper and cayenne. Whisk together until fully incorporated. Add the sliced cabbage and toss well. Cover and refrigerate.
- For the garlic butter: Melt the butter in a medium saucepan over medium heat. Add the garlic and cook until fragrant, 5 to 6 minutes. Stir in the parsley, then transfer the mixture to a small bowl and set aside.
- For the chicken sliders: Heat the canola oil in a deep cast-iron skillet until it reaches 350 degrees F on a candy thermometer.
- Combine the buttermilk and Sriracha in a medium mixing bowl and mix well. In another medium bowl, mix together the flour, granulated garlic, granulated onion, salt and pepper. Place the cornflakes in a third bowl. Dredge the chicken tenders in the seasoned flour, lightly pressing down on the tenders to give them a more even shape. Remove the chicken from the flour with your left hand and lightly dip them in the Sriracha buttermilk. Shake off excess buttermilk and, with your right hand, roll the tenders in the cornflake crumbs, pressing the crumbs into the tenders until they are completely breaded. Set the breaded tenders on baking sheet as you go.
- In two batches, fry the tenders until golden brown on both sides, 6 to 7 minutes. When done, use a slotted spoon to transfer them to paper towels to drain.
- Brush the slider buns on both sides with garlic butter. Toast the buns, buttered-side down, in a large saute pan over medium heat until golden brown, 30 to 45 seconds.
- To build the sliders, layer the bottom buns with a slice of red onion, a slice of tomato and a chicken tender. Top with buttermilk slaw and cover with the bun top. Arrange the finished sliders on a serving platter and serve immediately.
Notes
For optimal crispness and internal doneness, maintaining the oil temperature at precisely 350°F is crucial; use a reliable thermometer. Fry chicken in small batches to prevent the oil temperature from dropping, which leads to greasy chicken. Ensure cabbage for the slaw is thinly and uniformly sliced for best texture. The two-hand dredging method (one for wet, one for dry) keeps your breading station clean and efficient. Don't overcrowd the sauté pan when toasting buns; aim for a golden, not burnt, finish. Allowing the slaw to chill for at least 30 minutes improves flavor integration. A light press when coating tenders with cornflakes ensures maximum adhesion.
With only 40 minutes of total time and four servings, this recipe is ideal for families who crave crispy chicken without the deep fryer.
