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Showing posts with label Dinner Recipes. Show all posts
Showing posts with label Dinner Recipes. Show all posts

EASY HONEY BALSAMIC CHICKEN RECIPES

Honey Balsamic Chicken starts with a simple marinade of tangy balsamic vinegar and sweet honey and is then topped with a delightful balsamic glaze.  You can cook this easy chicken breast recipe in a cast-iron skillet for a quick, elegant, gluten-free, and healthy main dish for dinner.

BALSAMIC GLAZED CHICKEN RECIPE
Absolutely everyone wishes a great, cross-to chook breast recipe.

EASY HONEY BALSAMIC CHICKEN RECIPES
EASY HONEY BALSAMIC CHICKEN RECIPES

One which you understand that at any second, you have all the substances you need on hand to make a marinade with a purpose to take your dinner from uninteresting to tremendous.

SMOOTH GLAZE AND MARINADE
A delightful combination of sweet honey and tangy balsamic vinegar combine to tantalize your flavor buds atop a tender and juicy chicken breast.

This recipe is so remarkable (but secretly smooth!) that you may serve it up for a elaborate night meal at the same time as your friends are none-the-wiser which you without a doubt threw this together closing minute.

EASY HONEY BALSAMIC CHICKEN RECIPES

INGREDIENTS:

  • 1 lb. chicken breasts
  • ½ cup balsamic vinegar good quality
  • ¼ cup chicken broth regular sodium
  • 2 Tbsp. honey
  • 2 cloves garlic crushed
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper
  • 1 tsp. rosemary fresh, finely chopped
  • 1 Tbsp. olive oil

INSTRUCTIONS:

  1. Pound chicken breasts to 1-inch thick and cut into 4-ounce portions.
  2. In a medium-sized bowl whisk together vinegar, broth, honey, garlic, salt, pepper, and rosemary. Reserve ½ cup of marinade and add remaining ~¼ cup to a 1-gallon ziplock bag with the chicken breasts.
  3. Marinate for 15-30 minutes.
  4. In a large cast-iron skillet over medium-high heat add oil and chicken, letting excess marinade drip off of it before adding to the skillet. Cook for 3-4 minutes per side, or until it is cooked through and internal temperature reaches 165 degrees. (Check with a meat thermometer.)
  5. Meanwhile, in a separate, small saucepan or skillet add remaining balsamic marinade and bring to a boil. Boil for 1 minute and then reduce heat to simmer.
  6. Let balsamic vinegar mixture simmer for 10 minutes or until it is reduced by half and forms a glaze.
  7. Serve cooked chicken breasts with balsamic glaze and enjoy!

THE BEST EVER CRISPY TUNA CAKE RECIPE

Tuna patties aka tuna fish cakes, are an excellent way to use up cans of tuna. They’re simple, crispy and so correct y’all!  You’ll be surprised at how cans of tuna fish could make such scrumptious patties!

TUNA PATTIES 
Have you ever tried tuna patties? better but, how do you dissipate a can of tuna?  I’m sure you’ve had tuna sandwiches. however what else have you made with a can of tuna?

THE BEST EVER CRISPY TUNA CAKE RECIPE
THE BEST EVER CRISPY TUNA CAKE RECIPE

Perhaps you eat tuna wraps all the time. Or maybe egg salad with tuna. however, every so often ingesting tuna, within the same way, can get dull. the coolest news is there are many approaches that you may make and eat tuna.

One in all my favorite ways to eat tuna is to make tuna patties. My mom used to lead them to due to the fact they were scrumptious, reasonably-priced, and quick and clean as well. Now, I make them for my own family and they love them.

If you’re looking for a brand new tuna recipe, so that you aren’t uninterested in ingesting tuna inside the same way again and again once more then this recipe is simply what you’re seeking out.

THE BEST EVER CRISPY TUNA CAKE RECIPE

INGREDIENTS:

  • 1 5 oz tuna in water drained very well
  • 1 12 oz can of tuna in water drained very well
  • 1/4 cup panko plus an additional 2 tbsp
  • 1/2 cup Parmesan
  • 1/2 cup chopped red onions
  • 3 tsp minced garlic
  • 2 tsp dried parsley
  • 1/4 tsp onion powder
  • 1/4 tsp dried dill
  • 1/8 tsp crushed red pepper
  • 1/2 tsp celery seeds
  • 2 tsp pepper
  • 1 1/4 tsp salt
  • 3 tbsp mayonnaise
  • 2 tsp lemon zest
  • 3 tsp lemon juice
  • 3 eggs lightly beaten

For the Patties:

  • 1/4-1/2 cups panko
  • 6 tbsp vegetable oil add more as needed

INSTRUCTIONS:

  1. Add all of the ingredients into a bowl and mix to combine.
  2. Use a 1/4 measuring cup to scoop the mixture. Shape into Patties.

For the patties:

  1. Add the 1/4 cup of panko to a shallow dish and lightly coast both sides with the panko. Add more panko if needed.
  2. In a large skillet over medium high heat. Add 3 tbsp of oil. Add more if needed. Add about 4-5 patties to the skillet. With the spatula fatten cakes about 1/8 inch thick. Cook on both about 3-4 minutes or until golden brown flipping carefully. Drain on paper towel. Repeat with the second batch.
  3. Allow to cool for a few minutes before serving.

VEGETARIAN QUINOA MEXICAN DINNER

We are doing a throwback here. Circa 2014 this Vegetarian Quinoa Mexican Dinner recipe initially got here to VeggieBalance. Wow. wherein has the time long past …critically?!

This 12 months, I’ve decided we're going to convey returned some original recipes returned to the forefront and deliver a number of them new life. it's far insane to appearance returned and notice how a whole lot VB has grown the past four years!

VEGETARIAN QUINOA MEXICAN DINNER
VEGETARIAN QUINOA MEXICAN DINNER

This is loopy. I’ve been contributing to this website for 4 years. With 370+ recipes and thousands and thousands of extra followers, I’m so thankful for all of you.

Easy, short and healthy dinners is what we want. We’ve had some interesting weeks at some stage in the holidays.

VEGETARIAN QUINOA MEXICAN DINNER

INGREDIENTS:

  • 1 Tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 2 Tablespoons minced garlic
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 2 Tablespoons tomato paste
  • 1 (14oz) can black beans, rinsed
  • 2 Tablespoons chili powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon sea salt
  • 1 cup dried quinoa, rinsed
  • 1 lime, juiced
  • 2 cups water
  • 4 oz pepper jack or cheddar cheese (or dairy-free alternative / omit entirely)

INSTRUCTIONS:

  1. Preheat oven to 375 degrees F
  2. In a 9x13 casserole pan, drizzle olive oil, onion, garlic, green pepper and red pepper. Mix together. Bake 10 minutes.
  3. Add tomato paste, black beans, chili powder, cumin, paprika, oregano, cayenne pepper, black pepper, salt, quinoa, lime juice and water. Cover pan with aluminum foil.
  4. Bake 30-35 minutes, or until quinoa is cooked and fluffy.
  5. Sprinkle with cheese. Bake for 5 minutes, or until cheese is melted.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

These Parmesan Chicken Wings are perfect because the star of the meal, or served as an appetizer. Either way they're always a crowd pleaser!

I’m so excited to be sharing these super yummy Crispy Baked Garlic Parmesan Chicken Wings with you today. These wings are baked not fried, but you can’t even tell the difference. They end up super crispy without frying them. Great as an appetizer on game day or entertaining, or function a main dish with an enormous salad.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS
CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

Wing night may be a fun and straightforward dinner that the entire family will love. I guarantee these are finger licking good! Your family will go crazy for these gems.

Crispy skin requires high heat. Steaming the wings first renders the fat out of the skin, which ensures that they get crispy when baked. I like to recommend you double the batch because these will go super fast.

CRISPY BAKED GARLIC PARMESAN CHICKEN WINGS

INGREDIENTS :
  • 2 lbs chicken wings
  • 4 tablespoons olive oil
  • 4 tablespoons of butter
  • 2-3 tablespoon of minced garlic
  • 3 tablespoons of chopped parsley
  • 1/2 teaspoon salt
  • 1/2 cup of fresh grated Parmesan cheese
INSTRUCTIONS :
  1. Place a 8-quart saucepan with a steamer basket with 2 inches water. Cover and bring to a boil over high heat. Add wings and steam for 10-12 minutes.
  2. Remove wings and place them on a cooling rack placed on a baking sheet. Put them in the refrigerator for 1-2 hours
  3. Preheat oven to 425 degrees place baking sheet in oven and bake for 20 minutes then flip and bake for another 20 minutes or until brown and crispy.
  4. In a small saucepan add olive oil and butter, let it melt then add garlic and cook on low for 3 minutes.
  5. Remove wings from oven and place in a bowl.
  6. Pour melted garlic butter, parmesan cheese and parsley over wings. Toss until coated, place on a serving platter. Sprinkle with more Parmesan cheese if desired.

STUFFED SHELLS FLORENTINE RECIPE

Delicious and cheesy Pasta Shells full of a spinach, mushrooms and tomatoes filling. Stuffed Shells Florentine are vegetarian, freezer-friendly, and therefore the perfect easy, weeknight dinner!

Pasta shells full of a cheesy spinach and mushroom mixture is that the ultimate comfort dinner, and it’s very easy to form .

STUFFED SHELLS FLORENTINE RECIPE

Stuffed shells are a fun and attractive option for pasta night, but also an ingenious thanks to sneak in some good-for-you veggies. Covered and masked in cheese, of course. 

Baked on a bed of flavorful marinara until cheesy and bubbly, these simple stuffed shells are great for a family dinner or maybe a pot luck. It makes tons of filling that holds up well, and you’ll be ready to stuff around 20 shells. 

STUFFED SHELLS FLORENTINE RECIPE

INGREDIENTS :

  • 2 cans (14 ounces each) diced tomatoes, drained
  • 1 box (12 ounces) Jumbo Pasta Shells
  • 1 tablespoon butter, divided
  • 10 to 12 ounces fresh baby spinach
  • 8 ounces sliced mushrooms
  • 4 cloves garlic, minced
  • salt and fresh ground pepper, to taste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried basil
  • 1 cup marinara sauce
  • 1 1/2 cups part-skim shredded mozzarella cheese
  • chopped fresh parsley

INSTRUCTIONS :

  1. Preheat oven to 350F.
  2. Cook Pasta Shells in boiling water for 8 minutes, or until al dente. DO NOT overcook because they will tear and fall apart.
  3. In a large skillet, melt 1/2 tablespoon butter over medium-high heat.
  4. Add sliced mushrooms and cook for 5 minutes.
  5. Stir in garlic; add remaining butter, and continue to cook for 1 minute.
  6. Add in drained tomatoes.
  7. Season with salt, pepper, Italian seasoning, and basil; bring to a simmer.
  8. Stir in the spinach. Since we're using a lot of spinach, you will want to cook it in batches. As soon as one batch is cooked down, add the next - I break it up into 3 batches.
  9. Remove from heat. Taste for seasonings and adjust accordingly.
  10. Drain shells and rinse with cold water; pat dry with paper towel.
  11. Spread 1-cup marinara sauce on the bottom of a 9x13 baking dish.
  12. Stuff each shell with the spinach mixture and arrange over the marinara sauce in the baking dish.
  13. Sprinkle the stuffed shells with shredded mozzarella cheese.
  14. Bake for 20 to 25 minutes, or until bubbly.
  15. Remove from oven.
  16. Garnish with parsley and serve.


COCONUT VEGGIE CURRY RECIPE

Coconut Veggie Curry (vegan, gluten-free): a really simple recipe for this veggie curry, made in 20 minutes and with only 8 ingredients. Vegan, Gluten-Free, Oil-Free.

I’m the sort of one that , once they find one ingredient that they like, use it everywhere. Are you wish me? for instance , i might use oats in every single sweet recipe if I could, a bit like i might use coconut milk and curry in every single savory dish.

COCONUT VEGGIE CURRY RECIPE

The ingredients I utilized in this veggie curry are very simple and straightforward to seek out , yet all of them play a crucial role and make an exquisite match in my opinion.

This dish is full of healthy carbs, protein and fats because of the rice noodles, the chickpeas and therefore the coconut milk, and can provide you with essential vitamins and minerals because of the vegetables.

COCONUT VEGGIE CURRY RECIPE

INGREDIENTS :
Curry:
  • 1/2 broccoli
  • 1/2 green bell-pepper
  • 2 carrots
  • 1 large zucchini
  • 1 can full-fat coconut (170 g)
  • 1 handful raisins
  • 1 tbsp curry powder
Other ingredients:
  • milk (400 ml)
  • 1 cup cooked chickpeas 200 g rice noodles
  • salt & pepper to taste
INSTRUCTIONS :
  1. Chop the veggies and place them in a saucepan with a splash of water. Cook for 5 minutes.
  2. Add in the chickpeas, coconut milk, raisins and curry powder and stir well. Cook for 10 minutes or until the veggies are fork-tender.
  3. Halfway through the cooking process, cook the rice noodles as per the instructions on the package.
  4. Add the rice noodles to the veggies and give everything a good stir. Add salt and pepper to taste and serve immediately. Enjoy!