Dinner

PREP TIME: 5 mins | COOK TIME: 20 mins | TOTAL TIME: 25 mins | YIELD: 6

This Thai Chicken Coconut Curry is a flavor-packed meal that you can make in less than thirty minutes! An amazing dinner option with mouthwatering flavors that everyone will ask for over and over again!

Ingredients

4 cloves garlic, minced
1 lb boneless, skinless chicken breasts, cut into small pieces
2 tbsp coconut oil
1 onion, diced
1 tbsp ground ginger
1 tbsp ground coriander
2 cups shredded carrots
2 tbsp red curry paste
1 ½ c. coconut milk (or 1 13-ounce can of coconut milk)
4 c. fresh spinach or kale
⅛ c. brown sugar
1 bunch of cilantro, chopped
3 c. cooked basmati rice
Lime wedges
1 tsp salt
½ tsp black pepper

How to make 30-Minute Thai Chicken Coconut Curry

Step 1: Heat the coconut oil in a large skillet over medium heat. Once hot, add the onions and cook for about 1 to 2 minutes or until the onions are just beginning to get tender.

Step 2: Into the skillet, add the chicken pieces. Stir and continue to cook for another 2 to 3 minutes or until all sides of the chicken pieces turned a little browned.

Step 3: Next, add the garlic along with the ginger and coriander. Stir well. Add the coconut milk and red curry paste. Season with salt and pepper. Then, add the shredded carrots. Stir well until everything is combined.

Step 4: Allow the mixture to simmer for 4 to 5 minutes over medium heat, stirring often.

Step 5: Then, add the brown sugar along with the spinach or kale. Stir well and continue to cook for another 3 to 4 minutes.

Step 6: Serve the Thai Chicken Coconut Curry over rice garnished with some chopped cilantro and lime wedges on the side. Enjoy!

To make in a Slow Cooker:

In a skillet, brown the chicken for about 2 to 3 minutes. Transfer the chicken to the slow cooker and add the other ingredients except for the spinach. Stir well and set to cook for 4 hours on low heat. Then, stir in the spinach and allow the dish to sit for about 15 minutes. Serve the Thai Chicken Coconut Curry right away with rice and garnish with cilantro and lime.

To make in an Instant Pot:

Set the Instant Pot to saute. Add the coconut oil, onion, and chicken. Mix well and cook for about 3 to 4 minutes or until the chicken is browned. Then, add the rest of the ingredients except for the spinach. Stir well, breaking any bits up on the bottom of the pot. Seal the lid and set it to manual high heat for 4 minutes. When done, let the pressure release naturally for 10 minutes before releasing the remaining pressure. Next, add the spinach or kale. Stir well and allow the dish to sit for about 5 minutes. Serve the Thai Chicken Coconut Curry with rice garnished with cilantro and lime wedges.

Nutrition Facts:

YIELD: 6 SERVING SIZE: 1
Amount Per Serving: CALORIES: 445 | TOTAL FAT: 20g | SATURATED FAT: 15g | TRANS FAT: 0g | UNSATURATED FAT: 3g | CHOLESTEROL: 64mg | SODIUM: 620mg | CARBOHYDRATES: 39g | FIBER: 4g | SUGAR: 7g | PROTEIN: 29g

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Prep Time: 20 mins | Cooking Time: 22 mins | Servings: 4

This warm, herby version of my favorite salmon in Puff Pastry is to die for! Incredibly easy to make using just a couple of simple ingredients. You can easily make this Herb Coated Salmon in Puff Pastry on the stovetop, slow cooker, or Instant Pot.

This Herb Coated Salmon in Puff Pastry is a simple dinner that is elegant enough to serve to guests. This has a delicate, slightly rich flavor that everyone loves! I love serving this Herb Coated Salmon in Puff Pastry with watercress mixed with butter or blanched asparagus or spinach. Make sure to give this Herb Coated Salmon in Puff Pastry a try soon!

Ingredients

Herb-Coated Salmon in Puff Pastry:

2 sheets of puff pastry
4 (6-8 oz.) salmon fillets, skinless
Egg for egg wash
2 c. frozen spinach, thawed and squeezed to remove excess water

Sauce:

2 tbsp mayonnaise
2 tsp honey
1/2 lemon, juiced
2 tbsp chives, chopped
2 tbsp Dijon
3 tbsp dill, chopped
2 tbsp tarragon, chopped
3 tbsp parsley, chopped

How to make Herb Coated Salmon in Puff Pastry

Herb-Coated Salmon in Puff Pastry:

Step 1: Prepare the oven. Preheat it to 400 degrees F.

Step 2: After rolling out both of the puff pastries, cut each in half.

Step 3: On each puff pastry rectangle, place one salmon. On top of each piece of salmon, spread the sauce and place about half a cup of spinach on each top.

Step 4: Around the edges of each sheet, brush the egg wash. Then, fold the sides over.

Step 5: Brush the top again with egg wash. On a baking sheet, place the puff pastry, fold-side-down.

Step 6: Place in the preheated oven and bake for about 20 to 22 minutes or until the pastry has puffed and become golden.

Sauce:

Step 7: Place all the sauce ingredients in a bowl and mix well until combined.

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PREP TIME: 10 mins | COOK TIME: 10 mins | TOTAL TIME: 20 mins | YIELDS: 6

Steak and potatoes are my family’s favorite! This easy recipe transformed it for hot summer nights! With this recipe, you’ll get the same flavors, but this time the steaks and potatoes are threaded on a stick. To make this Steak And Potatoes On A Stick all you need are five simple ingredients. The steak sauce is optional but highly recommended.

Enjoy a flavor-packed, juicy steak and tender potatoes on a stick any time with this easy recipe. Make this on your next barbecue.

Ingredients

4 tablespoons olive oil, divided
1 pound sirloin, cut into 1-inch pieces
2 tablespoons chopped rosemary, divided
1 pound baby Yukon gold potatoes
Steak sauce, for serving (optional)
2 tablespoons Dijon mustard (or whole grain mustard), divided

How to make Steak And Potatoes On A Stick

Step 1: Ready the grill. Preheat it to medium-high. In the meantime, soak the skewers for about 20 minutes.

Step 2: Drizzle 2 tbsp olive oil on the steak and sprinkle with 1 tbsp rosemary. Toss the steak until coated. To taste, season with salt and pepper. Set aside and allow the steak to marinate while preparing the potatoes.

Step 3: In a large microwave-safe bowl, place the potatoes. Cover the bowl and place it in the microwave. Cook the potatoes for about 6 to 8 minutes until just tender. Remove from the microwave and set the potatoes aside until cool enough to handle.

Step 4: Once the potatoes are slightly cool, toss them with 2 tbsp olive oil, and 1 tbsp. Rosemary and mustard. To taste, season with salt and pepper.

Step 5: Onto the skewers, thread the steak and potatoes. Lay them on the hot grill and cook for about 8 minutes, turning often, until the steak is medium done.

Step 6: Take the steak and potatoes on a stick from the grill and serve right away with steak sauce (optional). Enjoy!

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Prep Time: 10 mins | Cooking Time: 1-hr | Servings: 8

This is the best Steak Fajita! Incredibly easy to make and guarantee a flavor-packed dish excellent to bring to parties! To make this Steak Fajita, all you need are a couple of simple ingredients. This Steak Fajita is super fun to make and never fails to impress everyone around the table!

Steak Fajita is my favorite! Another one of my favorite Tex-Mex dishes. Unlike any other steak fajita recipe, this version is simple and does not need marinating.

Ingredients

2 tbsp olive oil
2 lbs skirt steak, thinly sliced
2 tbsp cumin
2 tbsp paprika
2 tbsp garlic powder
1 tbsp dried oregano
1/4 c. lime juice
1/2 orange juice
2 large onions, one thinly sliced and one whole
2 red bell peppers, thinly sliced
2 bell peppers, thinly sliced
1 tbsp salt
Lime wedges
Tortillas, warm
Cilantro

How to make Steak Fajita

Step 1: Prepare the oven. Preheat it to 425 degrees.

Step 2: Place the steak, cumin, paprika, salt, garlic powder, and dried oregano in a large bowl. Add the orange juice, along with the lime juice. Onto the steak, massage the mixture until well coated and set aside.

Step 3: In half, slice the onion. In the middle of a rimmed baking sheet, place one onion, side down. In the center of the onion, place a large bamboo skewer.

Step 4: Then, layer the steak up the skewer and top with the rest of halved onion. On the baking sheet, lay out the sliced onion and peppers, then drizzle with olive oil.

Step 5: Place in the preheated oven and bake for about 35 to 40 minutes or until completely cooked. Once done, take the baking sheet out of the oven. Then, slice the meat and add it to a warmed tortilla. On top, add the peppers and onions. Before serving, garnish with some cilantro and fresh lime juice. Enjoy!

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Prep time: 5 mins | Cook time: 10 mins – 40 mins | Total time: 15 mins | Servings: 2

This copycat recipe of Texas Roadhouse Steak Rub is pretty straightforward. All you need are a couple of simple seasonings to create the ultimate dry steak rub recipe. This steak rub complements the mouthwatering flavors of steak or chicken!

I love Texas Roadhouse restaurant! I love their steak. The flavor and how tender and juicy the meat is. I am very excited when I found this recipe and this does not disappoint! Enjoy your favorite Texas Roadhouse restaurant steak at home with this easy copycat recipe!

Ingredients

2 tsp brown sugar
1/4 tsp cornstarch
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp black pepper
1/2 tsp chili powder
2 tsp coarse kosher salt

How to make Copycat Texas Roadhouse Steak Rub

Step 1: In a quart-sized Ziploc bag, place all the ingredients. Tightly seal the bag and shake well until the ingredients are blended.

Step 2: With the seasoning, generously cover all sides of the steak. Allow the steak to rest for about 40 minutes to let the salt penetrate through the surface. This will also break down the muscle fibers which guarantees more tender meat.

Step 3: Lay the steak on a hot grill and cook for about 4 to 5 minutes or until browned and slightly charred. Flip the steak and continue to cook the other side following the additional time; medium rare – 5 minutes, medium – 7 minutes, and well done – 10 minutes.

Notes:

To taste, season with salt. For this recipe, I use 2.4 tbsp of salt. You can add more if needed.

Great steak options for grilling are Filet Mignon, Porterhouse, N.Y. Strip, & Ribeye steaks.

Steak Rub alternative recipe: 1 tbsp black powder, 1 tbsp garlic salt, 1 tbsp onion powder, and 4 tbsp Lawry’s seasoning salt.

Enjoy the steak with homemade mashed potatoes.

Nutrition Facts:

Calories: 49 kcal, Carbohydrates: 12g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 5253mg, Fiber: 1g, Sugar: 8g, Vitamin A: 789IU, Iron: 1mg

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Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Servings: 6

This no-cream carbonara sauce is a great alternative to traditional carbonara sauce. Super easy to make using just a few simple, readily available ingredients. A must-try easy carbonara sauce made using only eggs and Parmesan cheese!

I love this easy carbonara sauce recipe. I can easily and quickly whip this up any time at home and enjoy a satisfying spaghetti carbonara with my family, even on the busiest days. The taste and texture of this easy carbonara sauce are luxurious and very impressive!

Ingredients

4 eggs, large
80 grams/ ½ c. Parmesan cheese
1 pounds spaghetti
100 grams/3.5 ounces pancetta, finely chopped
2 garlic cloves, peeled and crushed
salt
Pepper
1 tablespoon butter optional

How to make Easy Carbonara Sauce

Step 1: Following the package directions, cook the spaghetti in a large pot with salted boiling water until al dente.

Step 2: In a large pan, saute 2 whole cloves of garlic with chopped pancetta or bacon in 1 tbsp melted butter until the fat is rendered. Discard the garlic. If using bacon, reserve 1 to 2 tbsp of fat in the pan and discard the rest.

Step 3: Whisk 1 whole egg, 3 egg yolks, and freshly grated Parmesan cheese in a small bowl until well combined.

Step 4: Drain the pasta when done, making sure to set aside half a c. of the pasta water. Directly to the pan with the pancetta, add the pasta along with half of the reserved pasta water. Toss well until the pasta is evenly coated. Then, remove the pan from the heat.

Step 5: Into the spaghetti, pour the egg and Parmesan mixture while tossing the whole time using a pair of tongs. Make sure to quickly toss to prevent the eggs from curdling. Adjust the seasoning according to taste. To make this saucier, you can add the remaining pasta water.

Note:

Skip the butter if using bacon.

Nutrition Facts:

Calories: 461 kcal | Carbohydrates: 57g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 134mg | Sodium: 774mg | Potassium: 254mg | Fiber: 2g | Sugar: 2g | Vitamin A: 320IU | Calcium: 190mg | Iron: 1.7mg

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Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 40 mins | Servings: 8

Juicy on the inside and crispy on the outside. This bacon-wrapped pork tenderloin is to die for! Garlic, honey, and jalapenos are added for extra flavor!

Ingredients

1 tbsp olive oil or canola oil
1 pound pork tenderloin (at room temperature)
8 to 10 slices of streaky bacon (longer slices)
1/4 c. honey or maple syrup
2 jalapeños (sliced)
1/4 tsp salt
1/2 tsp pepper
1 1/2 tbsp minced garlic (optional)

How to make Bacon Wrapped Pork Tenderloin

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: On a cutting board or flat pan, lay the slices of bacon next to each other, slightly overlapping the pieces.

Step 3: Brush the pork with olive oil, then sprinkle with salt and pepper. Rub the garlic (if using) on the entire pork. Then, put the pork tenderloin onto the bacon. Top the pork with sliced jalapenos (optional).

Step 4: Tightly braid the bacon around the pork and secure them using wooden picks.

Step 5: On lightly greased wire racks in an aluminum foil-lined roasting pan, place the pork. On top, drizzle the honey and brush it all over the pork.

Step 6: Place in the preheated oven and bake for about 25 to 35 minutes or until the internal temperature of the thickest portion of the roast reaches 155 degrees. Baste the pork twice with the pan juices during the baking time.

Step 7: Set the oven to broil and baste the roast again. Place the roast about 5 inches from the heat and broil for about 3 to 5 minutes. Baste the roast again, turning the pan around to ensure all sides are equally broiled. Then, broil for another 3 minutes until the bacon is crispy.

Step 8: Take the roast out of the oven and baste again. Tent the roast with foil and allow it to stand for about 10 to 15 minutes or until the thermometer record 160 degrees.

Step 9: Right before serving, baste the roast again with the pan juices and garnish with some fresh parsley. Slice the roast into thick slices and serve. Enjoy!

Nutrition Facts:

Calories: 119 kcal | Carbohydrates: 9g | Protein: 11g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 36mg | Sodium: 102mg | Potassium: 243mg | Fiber: 0g | Sugar: 8g | Vitamin A: 40IU | Vitamin C: 4.6mg | Calcium: 6mg | Iron: 0.6mg

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PREP TIME: 10 MINS | COOK TIME: 10 MINS | TOTAL TIME: 20 MINS | SERVINGS: 4

Make this easy spicy salmon dish in less than thirty minutes, and enjoy a restaurant-quality dinner at home.

I love easy and quick recipes. I have a long list of my favorite recipes, and this blackened salmon fillets recipe is one of my favorites and go-to for a simple, quick dinner. This dish is also low-carb and gluten-free. Prep this in under fifteen minutes and have this ready on your dinner table in less than thirty minutes. Serve these blackened salmon fillets for a spicy dinner or lunch.

If you are on a keto or low-carb diet, salmon is a fantastic ingredient. Salmon is also an amazing source of omega-3. The best part is salmon is super easy to cook, too! If you like the spice level hot, follow the recipe. If not, you can easily adjust the heat by using half of the cayenne peppers indicated in the ingredients.

INGREDIENTS

½ c. butter, unsalted melted
4 Skinless salmon fillets
2 tbsp paprika
1 tbsp onion powder
½ tsp cumin
½ tsp garlic powder
¼ tsp dried thyme
1 tbsp cayenne pepper
¼ tsp dried oregano
¼ tsp dried basil
1 tsp salt
½ tsp white pepper
½ tsp black pepper

How to make Blackened Salmon

Step 1: In a small bowl, place the spices and mix well until combined.

Step 2: With butter, brush both sides of the salmon fillets and sprinkle with the spice mixture.

Step 3: On one side of the fillet, drizzle the rest of the butter.

Step 4: Place the salmon in a large pan, butter side down, and sear for about
2 to 5 minutes over high heat until blackened. Then, flip and continue to cook the other side of the salmon for another 2 to 5 minutes until blackened.

Step 5: Take the pan off the heat when done and serve the blackened salmon immediately. Enjoy!

NUTRITION FACTS:

Serving: fillet, Calories: 469 kcal, Carbohydrates: 5g, Protein: 35g, Fat: 35g, Fiber: 2g

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Prep time: 25 mins | Cook time: 20 mins | Total time: 45 mins | Yield: 4

This creamy Cajun shrimp pasta is a restaurant-quality dish that you can easily make at home. Rich, very decadent, creamy, and delicious! This is an amazing dish with linguine swirled around a spicy Cajun sauce with seasoned shrimp and tomatoes and Parmigiano Reggiano on top.

INGREDIENTS

1 tablespoon oil
1 pound shrimp, deveined and cleaned
2 cloves garlic, minced
8 ounces linguine
1 cup half and half
1 teaspoon Cajun seasoning
2 tablespoons butter
A few sprigs of chopped parsley
¼ cup parmigiano Reggiano
1 Roma tomato, diced small
salt and pepper
1 tablespoon lemon juice, optional

HOW TO MAKE CREAMY CAJUN SHRIMP PASTA

Step 1: Using a paper towel, pat dry the cleaned shrimp and season with salt, pepper, and half tsp Cajun seasoning.

Step 2: Following the package directions, cook the linguine.

Step 3: Into a hot large pan over medium heat, add the oil and butter. Then, add the shrimp to an even layer. Add the minced garlic and cook for about 2 minutes. Flip and cook the other side of the shrimp for another 1 to 2 minutes or until pink and completely cooked.

Step 4: Into the pan, pour in the half-and-half. Add the parmigiano reggiano. Bring everything to a low boil, regularly stirring for about 2 minutes. Then, turn off the heat.

Step 5: Into the pan, add the cooked and drained pasta followed by the diced tomato, chopped parsley, and the rest of the ½ tsp Cajun seasoning. If desired, squeeze on the lemon juice. Mix well. You can add a splash of half-and-half if the sauce is clumpy.

Step 6: Serve the creamy Cajun shrimp pasta right away. Enjoy!

NOTES:

Adjust the heat to low and add a splash or so of half-and-half while continuously whisking if the sauce is clumpy until you get a nice and creamy texture.

Feel free to add more Cajun seasoning if the dish is not spicy enough.

NUTRITION FACTS:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 411 | Total Fat: 20g | Saturated Fat: 10g | Trans Fat: 1g | Unsaturated Fat: 9g | Cholesterol: 280mg | Sodium: 1604mg | Carbohydrates: 24g | Fiber: 1g | Sugar: 3g | Protein: 33g

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Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Yield: 8 people

This casserole is one of my family’s favorite dinner rotations. Super easy and quick to make. This casserole is also an excellent make-ahead week’s lunch. This delicious casserole is made with peppers, onions, chicken breasts, and noodles. Incredibly cheesy and scrumptious just like a Fajita!

For this recipe, I cook the chicken on the stovetop. I also use my favorite noodles and cook them less than al dente. Saute the veggies and toss everything together. The final step is to bake the casserole until done. This recipe is super easy to make! Very straightforward and a no-fuss!

Ingredients

2 tablespoons olive oil
1¼ lbs boneless chicken breast or tenders
1 (1 ounce) package of fajita seasoning
½ large onion, chopped
2 bell peppers, chopped (red, yellow, green)
2 (10.75-ounce) cans cream of chicken soup
1 (16-ounce) container of sour cream
2 c. shredded Mexican cheese blend, divided
1 (12-ounce) package of egg noodles

HOW TO MAKE CHICKEN FAJITA NOODLE CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, lightly grease a 9x 13-inch pan.

Step 2: Following the package directions, cook the noodles. Drain when done and set the cooked noodles aside.

Step 3: Into small bite-sized pieces, slice the chicken. Toss the chicken pieces with the fajita seasoning and set aside.

Step 4: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the peppers and onions. Saute for about 3 to 5 minutes. Then, add the fajita-coated chicken and continue to cook for another 5 minutes.

Step 5: Place the chicken soup, sour cream, and 1-½ cups of cheese in a large bowl. Mix well, then add in the cooked chicken and vegetables. Stir well.

Step 6: Into the bowl, add the cooked noodles, and toss well. Transfer everything to the prepared pan and top with the rest of the cheese.

Step 7: Place in the preheated oven and bake for about 25 to 30 minutes or until the casserole is bubbly.

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