Category: Dinner Recipes

Shrimp Scampi Quick As A Flash

This Shrimp Scampi recipe is not only quick as a flash but it makes a yummy sauce that is great with pasta and crusty bread.

 

When I want to add pasta, I usually double the recipe except for the amount of shrimp.

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Shrimp Scampi
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Quick As A Flash Shrimp Scampi
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A great dish that really is as quick as a flash.

Course: Main Course
Cuisine: American
Keyword: Shrimp Scampi
Servings: 4
Calories: 365 kcal
Ingredients
  • 1/3 cup extra virgin olive oil
  • 3 garlic cloves crushed
  • 1 pinch red pepper flakes
  • 1 lb shrimp shelled and deveined
  • salt
  • 1 tablespoon lemon juice
  • 1/3 cup dry white wine
  • 3 tablespoons butter
  • chopped flat-leaf parsley for garnish
Instructions

  1. Put the olive oil and garlic in a large skillet over medium heat and cook slowly to infuse the oil with the garlic, but do not burn the garlic.

  2. Add the red pepper flakes. Raise the heat to medium-high. Add the shrimp and season with a little salt.

  3. Cook until shrimp is almost done.

  4. Add the wine and cook until the alcohol is burned off. About 1 minute. Add the lemon juice and butter to finish.

  5. Garnish with parsley.

 

Enjoy!

Up Next:

Slow Cooker Meatball Subs

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Recipe based on one by taylortwo
Photo by SharonChen

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Easy Shrimp Newburg – Elegant & Delicious

This Easy Shrimp Newburg recipe is so ridiculously simple for such a fantastic outcome! The creamy sauce with a tinge of sherry hits it out of the ballpark.

 

So quick and easy, goes great over rice, noodles, etc… You’ll love the rich and creamy sauce!

Great fast fancy weeknight yummy dinner.

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Easy Shrimp Newburg Recipe
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Easy Shrimp Newburg
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

For such an elegant dish this really is Easy Shrimp Newburg!

Course: Main Course
Cuisine: American
Keyword: Easy Shrimp Newburg
Servings: 6
Calories: 365 kcal
Ingredients
  • 1 lb large shrimp peeled and deveined
  • cooking spray
  • 1 teaspoon seafood seasoning I use Old Bay
  • 1 10 3/4 ounce can condensed cream of shrimp soup
  • 1 3 ounce package cream cheese
  • 1/4 cup water
  • 2 tablespoons dry sherry
  • 2 cups cooked rice
Instructions

  1. Spray a large saucepan with cooking spray and heat over medium heat.

  2. Place the shrimp in the pan and sprinkle with seasoning salt. Cook for 2 minutes, while stirring.

  3. Add the soup, sherry, and cream cheese and water and stir until smooth. Simmer for 5 minutes.

  4. Serve over rice.

 

Enjoy this Easy Shrimp Newburg!

Up Next: 

Marinated Tomato and Cucumber Salad

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Recipe based on one by Dawn
Photo by Swirling F.

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Cilantro Chicken

Cilantro Chicken is a really quick and easy dinner recipe! Skillet chicken with creamy cilantro lime sauce. Absolutely delicious!

Cilantro Chicken

This recipe reminds me a lot of my homemade chicken Verde, but without the three-hour preparation and cook time!

A genuinely fantastic recipe, I will add to my cookbook and make again and again. Try it! It will become a quick favorite!

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Cilantro Chicken
Ingredients
  • 4 boneless chicken breasts
  • 2 tablespoons butter
  • 1/2 cup sliced onion
  • 2 cloves fresh garlic crushed
  • 1 cup chopped fresh cilantro
  • 1 1/2 cups salsa verde or 1 1⁄2 cups green tomatillo sauce
  • 3/4 cup chicken broth
  • 1/2 cup fresh tomato chopped
  • 1/2 cup green onion thinly sliced
Instructions
  1. Heat the butter in a saucepan over medium heat. Add the onion and garlic and saute until soft.
  2. Add the chicken breasts and saute until golden brown.
  3. Add the salsa verde, chicken broth and cilantro. Reduce the heat to low and simmer for 3 to 5 minutes.
  4. Serve over rice or couscous and sprinkle with the chopped fresh tomatoes and green onion.

Enjoy!

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Recipe based on one by Denise!
Photo by Ms B.

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America’s Test Kitchen Skillet Lasagna

This America’s Test Kitchen Skillet Lasagna is a winner! I love skillet lasagna — it’s less messy and quicker to make.

I like to use a blend of hamburger and Italian sausage. You really can’t mess this up, and can tweak it the way you like it.

Great for a week night dinner and always tastes great. Anything from America’s Test Kitchen is worth trying.

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America’s Test Kitchen Skillet Lasagna Recipe

America's Test Kitchen Skillet Lasagna
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America's Test Kitchen Skillet Lasagna
Prep Time
30 mins
Cook Time
30 mins
Resting Time
5 mins
Total Time
1 hr 5 mins
 

Anything from America's Test Kitchen is worth trying.

Course: Main Course
Cuisine: Italian
Keyword: America's Test Kitchen Skillet Lasagna
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 28 ounce can diced tomatoes
  • 1 tablespoon olive oil
  • 1 onion minced
  • salt
  • 3 garlic cloves minced
  • 1/8 teaspoon red pepper flakes
  • 1 lb meatloaf mix ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes
  • 8 ounces curly-edged lasagna noodles broken into 2-inch lengths (10)
  • 1 8 ounce can tomato sauce
  • 1 ounce parmesan cheese grated (1/2 cup)
  • pepper
  • 8 ounces whole milk ricotta cheese about 1 cup
  • 1/4 cup minced fresh basil
Instructions
  1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
  2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
  3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
  4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
  5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
  6. Sprinkle with the basil and serve, passing the extra Parmesan separately.

Enjoy!

Up Next: 

Spaghetti Pie Recipe – Better Than Lasagna

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Recipe based on one by White House Recipes
Photo by loof

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Scalloped Potato and Ground Beef Casserole

This Scalloped Potato and Ground Beef Casserole consists of sliced potatoes in a delicious creamy sauce on the bottom topped with a ground beef mixture.

Scalloped Potato and Ground Beef Casserole

It’s absolutely amazing! Even picky children love it!

This casserole is very versatile and you don’t have to worry about the exact amounts — to save time you may cook the ground beef mixture a day ahead and refrigerate

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Scalloped Potato and Ground Beef Casserole
Ingredients
  • 1 1/2 pounds ground beef
  • 1 medium onion chopped
  • 1 small green bell pepper seeded and chopped (optional)
  • 4 garlic cloves finely chopped (or to taste)
  • 1/2 teaspoon dried chili pepper flakes adjust to taste (optional)
  • 1 teaspoon seasoning salt or to taste or 1⁄2 teaspoon white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper or to taste
  • 5 -6 russet potatoes peeled and sliced thinly, or use as many as desired
  • 2 cups shredded cheddar cheese or to taste
Sauce
  • 2 10 3/4 ounce cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
  • 1 small onion chopped (about 1/3 cup)
  • 3/4 cup light cream
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • fresh ground black pepper to taste
Instructions
  1. In a skillet cook the ground beef with the onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  2. Return to pan and add in the garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  3. For the sauce: In a medium bowl mix together the undiluted soup with the onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  4. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on the bottom of the baking dish, then the soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  5. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  6. Bake covered with foil for about 1 hour at 350 degrees F.
  7. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  8. Remove from the oven and then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

I think your family just might enjoy this Scalloped Potato and Ground Beef Casserole!

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Recipe based on one by Kittencal
Photo by Delicious as it Looks

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Meatball Sub Casserole Recipe – A Wonderful Take on The Popular Meatball Sub In A Casserole!

This is probably the best Meatball Sub Casserole I’ve made and I’ve made several! I love the layer of cream cheese in this casserole.

Meatball Sub Casserole

This meatball casserole is a wonderful take on the Italian Meatball Sandwich.

You can use light mayo if you want. It doesn’t effect the creaminess of this meatball sandwich casserole at all.

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Meatball Sub Casserole Recipe
Ingredients
Meatballs
  • 1 ⁄3 cup chopped green onion to taste
  • 1 ⁄4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 lb ground beef
For The Casserole
  • 1 loaf Italian bread cut into 1 inch slices
  • 8 ounces cream cheese softened
  • 1 ⁄2 cup mayonnaise not low-fat or lite
  • 1 teaspoon italian seasoning
  • 1 ⁄4 teaspoon pepper
  • 2 cups shredded mozzarella cheese divided
  • 1 28 ounce jar spaghetti sauce
  • 1 cup water
  • 2 garlic cloves minced
Instructions
  1. Preheat oven to 400.
Basic Meatball Recipe
  1. In a bowl, combine the onions, bread crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-inch balls; place on a rack.
  2. In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
  3. Reduce oven temperature to 350.
  4. Meanwhile, arrange the bread in a single layer in an ungreased 13x9x2" baking dish. (All of the bread might not be used.).
  5. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Meatball Sub Sauce
  1. Combine the jar of spaghetti sauce, water and garlic; add the meatballs. Pour over the cheese mixture; sprinkle with remaining mozzarella.
  2. Bake, uncovered at 350 for 30 minutes or until heated through.

Enjoy!

Alternative: I always like to make homemade meatballs when time allows. However you could make this dish with frozen Italian meatballs from the grocery store!

Whether you use homemade meatballs or frozen Italian meatballs I hope you enjoy this Meatball Sub Casserole recipe. I do!

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Recipe based on one by yooper
Photo by anniesnomsblog

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Crook’s Corner Shrimp and Grits

Shrimp and grits are a Southern delicacy. Crook’s Corner Shrimp and Grits is from Crook’s Corner restaurant in Chapel Hill, NC. It’s so good it was featured in Southern Living magazine.

Crook's Corner Shrimp and Grits

This is the ultimate comfort food. Don’t let the long list of ingredients throw you off, this goes together quickly and easily.

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Crook's Corner Shrimp and Grits
Ingredients
  • 2 cups water
  • 1 14 1/2 ounce can chicken broth
  • 3/4 cup half-and-half
  • 3/4 teaspoon salt
  • 1 cup regular grits I used quick grits and they were fine
  • 3/4 cup shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 1/2 teaspoon Tabasco sauce
  • 1/4 teaspoon white pepper
  • 3 slices bacon
  • 1 lb medium shrimp peeled and deveined
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon salt
  • 1/4 cup flour
  • 1 cup sliced mushrooms
  • 1/2 cup sliced green onion
  • 2 cloves garlic minced
  • 1/2 cup fat-free low-sodium chicken broth
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Tabasco sauce
  • lemon wedge
Instructions
  1. Bring the first 4 ingredients to a boil in a medium saucepan; gradually whisk in the grits; reduce the heat and simmer, stirring occasionally, 10 minutes or until thickened; add the cheddar cheese and the next 4 ingredients; set aside but keep warm.
  2. Cook the bacon in a large skillet until crisp; remove and drain on paper towels, reserve 1 tablespoon of drippings in skillet; crumble bacon and set aside.
  3. Sprinkle the shrimp with pepper and salt; dredge in flour.
  4. Saute the mushrooms in the hot drippings in skillet 5 minutes, or until tender; add green onions and saute 2 minutes; add the shrimp and garlic and saute 2 minutes or until the shrimp are lightly brown; stir in the chicken broth, lemon juice and hot sauce and cook 2 more minutes, stirring to loosen browned bits from skillet.
  5. Divide the grits into 4 large, shallow soup bowls; divide the shrimp mixture into four servings and place on top of the grits; top each serving with crumbled bacon and serve with lemon wedges.

Enjoy!

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Recipe based on one by Hey Jude
Photo by anniesnomsblog

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Southern Fried Pork Chops – The Best in the World

The Absolute Best Southern Fried Pork Chops in the World! This is a staple Southern fried pork chop recipe. Super great seasoning!

 

Nothing really fancy but they are always super tasty and so easy to pull together.

Like I said the seasoning is great plus they are not greasy in the littlest bit!

The coating is a basic flour mix given to me by a friend that her former mother-in-law, who grew up in Caruthersville, Missouri, gave to her.

She also filled me in on her trick to frying it. The same trick she used for fried chicken!

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Southern Fried Pork Chops
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Southern Fried Pork Chops
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 

In my world, Southern Fried and Pork Chops just go together!

Course: Main Course
Cuisine: Southern
Keyword: Southern Fried Pork Chops
Servings: 4
Calories: 425 kcal
Ingredients
  • 1 lb pork chop
  • 1 1/2 cups flour
  • 1 tablespoon garlic powder
  • 1/2 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon seasoning salt
  • water Milk, Buttermilk or Egg Wash can be substituted
  • oil for frying
Instructions

  1. Mix the dry ingredients in a resealable bag (Ziplock).

  2. Rinse the pork chops under running water. Toss them into the ziplock bag and shake, to coat well.

  3. In a cast-iron skillet, cook the chops in enough oil to come 1/2 way up the side of the chops, for example - 1-inch chops need 1/2 an inch of oil, on medium-high heat for approximately 4 minutes each side, until golden brown.

  4. For the last 30 seconds of cooking the second side, increase the heat to high, to “cook the grease out of it” (The mother-in-law secret for Southern-fried!).

Recipe Notes

Blot on paper towels before serving.

 

Enjoy!

Up Next: 

BBQ Pulled Pork Recipe – Slow Cooker Easy

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Recipe based on one by ATM 67
Photo by anniesnomsblog

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Spicy Skillet Pork Chops – Easy Weeknight Meal

These Spicy Skillet Pork Chops are soooo good. I thought they were going to be too spicy, but they were just right. A very nice weeknight meal.

 

There’s very little prep work involved and they’re really easy to make!

This is a rather different type of pork chop. The sauce has a really good flavor. Good served with Mexican Rice.

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Spicy Skillet Pork Chops
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Spicy Skillet Pork Chops
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 

Spicy Skillet Pork Chops are excellent for a weeknight meal.

Course: Main Course
Cuisine: American
Keyword: Spicy Skillet Pork Chops
Servings: 4
Calories: 345 kcal
Ingredients
  • 1 1/2 cups frozen whole kernel corn loose-packed
  • 1 10 oz can tomatoes and green chilies
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon bottled hot pepper sauce
  • 2 garlic cloves minced
  • 4 boneless pork loin chops cut 3/4 inch thick
  • 1/2 teaspoon chili powder
  • 2 teaspoons cooking oil
  • 1 medium onion cut into thin wedges
  • 1 tablespoon fresh cilantro chopped
Instructions
  1. In a medium bowl combine the corn, undrained tomatoes, cumin, hot pepper sauce, and garlic; set aside.
  2. Trim any fat from the chops. Sprinkle both sides of each chop with chili powder.
  3. In a 12-inch nonstick skillet heat oil over medium-high heat. Add the chops; cook the chops about 4 minutes or until browned, turning once. Remove chops from skillet, reserving drippings.
  4. Reduce the heat to medium. Add the onion to the skillet. Cook and stir for 3 minutes. Stir the corn mixture into the onion mixture in the skillet. Place the chops on the corn mixture. Bring to boiling; reduce heat. Simmer, covered, for 10 to 12 minutes or until pork juices run clear or meat thermometer inserted into chops registers 160 degrees).
  5. To serve, remove the chops from the skillet. Stir the chopped cilantro into the corn mixture in the skillet; serve the corn mixture with the chops. If desired, garnish with cilantro leaves.

 

Enjoy!

Up Next:

Pan-Grilled Pork Chops

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Recipe based on one by Crafty Lady 13
Photo by PaulaG

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Pasta With Chicken and Pepper-Cheese Sauce

This Pasta With Chicken and Pepper-Cheese Sauce is a great dish that everyone loves. The mixture of peppers adds a nice kick.

 

The creamy Monterrey cheese sauce provides the perfect balance.

Don’t let the spicy scare you, this dish has the perfect amount of heat. I love the flavors and the little bit kick to it!

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Pasta With Chicken and Pepper-Cheese Sauce
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Pasta With Chicken and Pepper-Cheese Sauce
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
 

Pasta and chicken are a natural combo to me and this pepper-cheese sauce makes it super!

Course: Main Course
Cuisine: American
Keyword: Pasta With Chicken and Pepper-Cheese Sauce
Servings: 6
Calories: 425 kcal
Ingredients
  • 8 ounces spaghetti or 8 ounces fettuccine
  • 8 ounces boneless chicken breasts
  • 1 tablespoon flour
  • 1/2 teaspoon salt
  • 1/4 - 1/2 teaspoon ground red pepper
  • 1/8 - 1/4 teaspoon white pepper
  • 1/8 - 1/4 teaspoon ground black pepper
  • 1 tablespoon cooking oil
  • 1 cup red bell pepper chopped
  • 1/2 cup onion chopped
  • 1 tablespoon jalapeno pepper seeded and minced
  • 2 garlic cloves minced
  • 2 tablespoons flour
  • 3/4 cup chicken broth
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1 cup Monterrey jack cheese grated
  • 1/4 cup sour cream
Instructions

  1. Cook the pasta according to the package directions. Drain and keep warm.

  2. Cut the chicken into 1-inch pieces. In a small mixing bowl combine 1 tablespoon flour, salt, and red, white, and black pepper. Toss the flour mixture with chicken to coat. Set aside.

  3. In a large skillet over medium-high heat, heat the oil (add more oil as necessary during cooking.) Add the red bell pepper, onion, jalapeno, and garlic; cook and stir until tender. Remove the veggies with a slotted spoon to a separate bowl; set aside.

  4. Add the chicken to the skillet. Cook and stir about 5 minutes until the chicken is tender and no longer pink. Remove the chicken to the bowl with the veggies.

  5. Stir 2 tablespoons four into the drippings in skillet. Add the chicken broth, milk, and Worcestershire.

  6. Cook and stir until thickened and bubbly. Add the Monterrey jack, stir until the cheese melts. Stir 1 cup of the hot mixture into sour cream; return all of the sour cream mixture to the skillet. Stir in the chicken and veggies. Cook until heated through being careful not to boil the mixture.

  7. Arrange the pasta on individual plates or a large serving platter. Spoon the chicken mixture over the pasta

 

Enjoy!

Up Next: 

Stuffed Crust Pizza Snacks

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Recipe based on one by Julie Tremmel
Photo by gailanng

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