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What's for Dinner, simplified.
Chicken Enchilada Skillet | The Pioneer Woman | 50 minutes
Marry me Chicken Pasta | The Recipe Critic | 35 minutes
Burger Bowls with House Sauce and Ranch Fries | Pinch of Yum | 30 minutes
Hot Honey Pepperoni Pizza Rolls & Salad | Half-Baked Harvest | 1 hour 10 minutes
Crockpot Bourbon Chicken | The Recipe Critic | 5 minutes prep
Making dinnertime special again.
PROTEIN
2½lb boneless skinless chicken (breasts + thighs)
1lb ground beef (85/15)
8oz sliced pepperoni
1 rotisserie chicken (or increase chicken above and cook your own)
PRODUCE
2 bulbs garlic
1 red onion
4 roma tomatoes
1 bunch fresh basil
1 bunch cilantro
2 avocado
2 limes
1 head shredded lettuce
1 jar sliced black olives
1 jar diced pickles
Salad toppings of your choice
DAIRY
1lb salted butter
1 pint heavy cream
1 8oz tub sour cream
8oz shredded cheddar jack cheese
8oz shredded mozzarella cheese
8oz shredded provolone cheese
8oz shredded cheddar cheese
8oz grated parmesan cheese
1 jar mayonnaise
REFRIGERATED / FROZEN
1 (22oz) bag frozen waffle fries
1lb fresh pizza dough
Salad dressing of your choice
PANTRY / GRAINS / CANNED
1 (15oz) can black beans
1 (10oz) can red enchilada sauce
1 jar marinara sauce
1 jar sun-dried tomatoes
1 carton chicken broth (32oz)
1 box ziti or bowtie pasta (16oz)
1 bag white rice (2lb)
1 pack corn tortillas
1 bottle soy sauce
1 bag brown sugar
1 bottle hot honey
SPICES / SEASONINGS / CONDIMENTS
chili powder
ground cumin
Italian seasoning
1 packet ranch seasoning mix
paprika
burger seasoning
salt
black pepper
Worcestershire sauce
Prepared horseradish
olive oil
ketchup
Chicken Enchilada Skillet | The Pioneer Woman | 50 minutes
Ingredients
2 Tbsp. salted butter
3 garlic cloves, minced
2 plum tomatoes, diced
1/2 red onion, chopped
2 tsp. chili powder
1 1/2 tsp. ground cumin
3/4 tsp. kosher salt
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can red enchilada sauce
2 cups shredded rotisserie chicken (or cook your own!)
6 corn tortillas, cut into fourths
2 cups grated cheddar-jack cheese (about 8 ounces)
Sour cream, chopped cilantro, sliced black olives and chopped avocado, for topping
Lime wedges, for serving
Instructions
Preheat the oven to 450˚. Melt the butter in a 10-inch cast-iron skillet over medium-high heat. Add the garlic, tomatoes and onion and season with the chili powder, cumin and salt. Cook until the onion is softened, 2 to 3 minutes.
Add the beans, enchilada sauce and chicken, then stir to combine.
Remove from the heat, gently fold in the quartered tortillas and top with the cheese.
Transfer the skillet to the oven and bake until the cheese melts, 12 to 15 minutes. Let cool for 10 minutes. Top with sour cream, cilantro, olives and avocado. Serve with lime wedges.
Marry Me Chicken Pasta | The Recipe Critic | 35 minute prep
Ingredients
1 1/2 pounds Boneless Skinless Chicken Breasts
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Tablespoon Olive Oil
3 Tablespoon Butter
2 teaspoon Garlic (minced)
3 Tablespoon Flour
1 Cup Chicken Broth
3/4 Cup Heavy Cream
1/2 Cup Parmesan (grated)
1/2 cup Sun-Dried Tomatoes (drained)
1 teaspoon Italian Seasoning (dried)
Fresh Basil (for garnish)
16 ounces ziti or bowtie pasta
Instructions
Cook the pasta according to package directions.
Slice the chicken breasts thinner to help them cook evenly. You can even pound the chicken thinner using a mallet if needed.
Season the chicken on both sides with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 5 minutes on both sides until the chicken is mostly cooked through. It will continue to fully cook later.
Transfer the cooked chicken to a plate, and set it aside while you make the sauce.
Return to the same skillet, and add the butter. Once it is melted, sauté the garlic for 30 seconds until it's fragrant. Add in the flour and stir to make a paste.
Whisk in the chicken broth, heavy cream, and parmesan cheese.
Stir in the drained sun-dried tomatoes and Italian Seasoning. Season with more salt and pepper if needed.
Simmer the sauce for a few minutes for it to thicken.
Return the chicken back to skillet and layer on top of the sauce.
Turn the heat to medium low, and continue to simmer for an additional 10 minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta.
Burger Bowls with House Sauce and Ranch Fries | Pinch of Yum | 30 minutes
Ingredients
Burger bowl:
1 lb. ground beef (85/15 for the juiciest)
2 teaspoons burger seasoning (one teaspoon per side)
Shredded lettuce
Diced tomatoes
Diced burger pickles
Ranch Fries:
1 22–ounce bag frozen waffle fries
3 tablespoons butter
1 1-ounce packet ranch seasoning mix (or 3 tablespoons)
House Sauce:
1/2 cup mayo
2 tablespoons ketchup
1 teaspoon horseradish
1 teaspoon Worcestershire
1/2 teaspoon paprika
1 clove grated garlic
Instructions
For the ranch fries: Bake the fries according to package directions. Add butter to the sheet pan and toss to get the fries kinda juicy. Then toss those juicy fries with ranch seasoning, adding more or less depending on how many fries you make, and your level of ranch obsession. Yummy.
For the sauce: Whisk your sauce. Taste and season with salt. Or, use a store-bought burger sauce!
For the beef: Heat a cast iron over high heat with no oil (use a well-seasoned pan). You want that pan to be very hot so it’ll sear the beef. Season one side of the ground beef with 1 teaspoon burger seasoning. Add the ground beef to the hot pan, seasoning side down (see video for how I did this straight from package). Resist the urge to break it up immediately – leave it undisturbed for several minutes to get a nice browned crust. The fat will start to render and it should start to develop some browning.
Assemble: Put it all together! The juicy burger crumbles, the ranch fries, the toppings, the house sauce. It’s SO yum.
Hot Honey Pepperoni Pizza Rolls | Half-Baked Harvest | 1 hour 10 minutes
Ingredients
1 pound pizza dough
2/3 cup marinara sauce
2 tablespoons Italian or pizza seasoning
1 cup shredded mozzarella
1 cup shredded provolone cheese
1/2 cup shredded cheddar cheese
8 ounces pepperoni, sliced
1/2 cup fresh basil, chopped
sea salt½ cup hot honey
Salad toppings of your choice
Instructions
Divide the dough in half. On a lightly floured surface, roll out each half into a large rectangle, about 10×12 inches, placing each dough on separate sheets of parchment paper.
Working with both doughs, spread each with 1/3 cup sauce, using more or less as needed. Sprinkle both with Italian/pizza seasoning. Add cheese to each, then top with pepperoni slices and basil. Drizzle with hot honey. Carefully roll the dough rectangles into tight logs. Place the logs onto a baking sheet, seam side down. Freeze for at least 20 minutes. Freezing makes slicing the rolls a lot easier.
Preheat the oven to 425°F. Line a 9×13 inch baking dish or 2 square baking dishes with parchment paper.
Remove the logs from the freezer and cut each into 8 slices, placing them in the prepared baking dish. Bake for 15-20 minutes or until the sides are lightly browned.
Serve with additional honey and fresh basil, if desired alongside a salad.
Crockpot Bourbon Chicken | The Recipe Critic | 5 minutes prep
Ingredients
2 pounds boneless skinless chicken thighs
Kosher salt and pepper, to taste
1/3 cup bourbon, whiskey, apple juice, or chicken broth
3/4 cup brown sugar
3/4 cup soy sauce
2 cloves garlic, minced
2 tablespoons cornstarch
3 tablespoons cold water
Rice
Instructions
Season 2 pounds boneless skinless chicken thighs with Kosher salt and pepper, on both sides and place them in the bottom of the crockpot.
In a medium bowl add 1/3 cup bourbon,3/4 cup brown sugar, 3/4 cup soy sauce, and 2 cloves garlic,. Stir well to combine. Pour over the chicken in the crockpot.
Cover with the lid and cook on low for 4 hours or high for 3 hours.
Make the rice according to package directions.
Add 2 tablespoons cornstarch and 3 tablespoons cold water in a small bowl and whisk until combined. Whisk the cornstarch slurry into the sauce 30 minutes before the chicken is done cooking. This will thicken the sauce.
Enjoy the chicken over rice and garnish with green onions.
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