Dinner Recipes

• 2 large skinless, boneless chicken breasts (about 1¼ lb. total)
• 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt, plus more
• 1 lemon, halved
• 2 Tbsp. Dijon mustard
• 6 Tbsp. extra-virgin olive oil
• Freshly ground black pepper
• 8 oz. green beans, trimmed
• 1 large head of Bibb lettuce
• 1 small bunch chives, sliced into (2"-long) pieces
• 1 cup basil leaves
• 1 bunch radishes, trimmed, halved, cut into wedges if large
• 1 cup torn peperoncini
• 1 avocado, thinly sliced

Spring Chicken Dinner Salad

Peanut Free , Tree Nut Free , Soy Free , Kid-Friendly , Dinner , Wheat/Gluten-Free , Bon Appétit , Chicken , Spring , Dairy Free , Basil , Salad , Quick & Easy , Healthy , Poach , Green Bean , Lettuce , Radish , Avocado

Author: Kat Boytsova

Poaching Skinless, Boneless Chicken Breasts In Well-salted Water Yields Impossibly Juicy And Flavorful Meat That Won't Dry Out

Yield: 4 servings

Number Of Ingredients: 13

• Place chicken in a large saucepan and pour in 4 cups cold water to cover; add 3 Tbsp. Diamond Crystal or 3½ tsp. Morton kosher salt. Bring to a gentle boil over medium heat, then immediately turn over chicken with tongs. Cover pot, remove from heat, and let chicken sit until an instant-read thermometer inserted into the thickest part registers 150°F, 5-10 minutes (depending on thickness of breast). Transfer chicken to a cutting board and let rest 10 minutes.
• Meanwhile, squeeze lemon halves into a medium bowl. Whisk in mustard, then gradually stream in oil, whisking constantly until dressing is thick and emulsified. Season with salt and pepper.
• Using a rolling pin, whack green beans on a cutting board until skins split and insides are softened but not pulverized.
• Transfer beans to a medium bowl and drizzle in 2 Tbsp. dressing. Massage beans with your hands to break down further and coat; season with salt.
• Separate lettuce leaves; toss in another medium bowl with chives and basil. Arrange on a platter.
• Toss radishes, peperoncini, and 1 Tbsp. dressing in the same bowl; season with salt. Slice chicken ¼"-½" thick; season with pepper. Arrange chicken, radish salad, green beans, and avocado on platter with lettuce as desired. Drizzle with more dressing; serve remaining dressing alongside.

• 200ml double cream
• 700ml whole milk
• 4 large egg yolks
• 3 tbsp cornflour
• 100g caster sugar
• 1 tsp vanilla extract

Homemade Custard

Dinner , Side dish

Author: Good Food Team

Once You've Cracked This Technique For Silky Smooth Vanilla Custard, You'll Never Go Back To Tinned

Time: 25m

Number Of Ingredients: 6

• Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
• Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium

• Sea salt and freshly ground black pepper
• 1/2 teaspoon ground fennel
• 1 (3-pound) chuck roast
• Extra virgin olive oil
• 3 large carrots, peeled and cut into 2-inch-long chunks
• 1/2 pound cipollini onions, peeled, or 1 large Vidalia onion, cut into 1/4- to 1/2-inch dice
• 3 garlic cloves, smashed
• 1 1/4 cups hard cider (or apple cider if you prefer nonalcoholic)
• 3 1/2 cups beef broth
• 6 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 fresh or dried bay leaf
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste

Perfect Pot Roast

Dinner , HarperCollins , Beef , Braise , Apple Juice , Winter , main-dish

Author: Patricia Heaton

Growing Up, My Mother Would Make Pot Roast For A Sunday Meal, Or For When We Had Company; It's A Lovely Reminder Of Home.

Yield: 4 servings

Number Of Ingredients: 14

• Preheat the oven to 325ºF.
• Combine the salt, pepper, and ground fennel in a small bowl. Generously season the roast with the spice mixture.
• Add enough oil to a large Dutch oven to coat the bottom. Heat it over medium-high heat, add the roast, and sear 8 to 10 minutes total, turning to brown all sides. Transfer the roast to a bowl.
• Add the carrots, onions, and garlic and season lightly with salt and pepper. Sauté the vegetables until browned, 5 to 8 minutes, being careful not to burn the garlic. Remove the vegetables and place in a clean bowl.
• Deglaze the pot with 1 cup of the cider. Using a wooden spoon, scrape up any brown bits that have stuck to the bottom of the pot. Bring the liquid to a boil over high heat. Add 2 cups of the broth and bring it to a boil again.
• Add 4 sprigs of the thyme, the rosemary, bay leaf, and roast to the pot (reserving the vegetables in the bowl). Bring the liquid to a boil, then reduce heat to a simmer.
• Cover the pot, place it in the oven, and roast for 2 hours. Add the reserved vegetables and roast for 1 more hour, until the roast is fork-tender but not mushy.
• Remove the roast and vegetables to a large bowl or platter and cover to keep warm. Let the braising liquid cool slightly, then strain the liquid into a bowl (discard the solids).
• Skim off any fat that has risen to the top.
• Purée the braising liquid in a blender.
• To make the sauce, heat 2 tablespoons oil in the Dutch oven over medium heat. Add the flour and stir to combine with the oil. Stir in the remaining 1/4 cup cider and the tomato paste and mix well.
• Return the braising liquid to the pot along with the remaining 1 1/2 cups beef broth and the remaining 2 thyme sprigs. Increase the heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 to 20 minutes, until the sauce is thickened.
• Season the sauce with salt and pepper to taste. Remove the thyme sprigs.
• To serve, slice the pot roast, arrange the vegetables around it, and pour the sauce over the top.
• Variations: Tipsy Pot Roast
• In many pot roast recipes, there is an element of alcohol. In mine, I use hard cider, but you can also try red wine, a heavy beer, or-for your Irish friends-Guinness. The booze gives the meat an extra dimension but won't get the family hammered.

• 3 dried ancho or guajillo chiles
• 1 to 2 cups boiling water
• 2 tablespoons tomato paste
• 3 garlic cloves
• 1/4 cup chili powder
• 1-1/2 teaspoons smoked paprika
• 2 teaspoons ground cumin
• 1 pound ground beef
• 1-1/2 teaspoons Montreal steak seasoning
• 2 pounds beef tri-tip roast, cut into 1/2-inch cubes
• 2 teaspoons salt, divided
• 2 teaspoons coarsely ground pepper, divided
• 2 tablespoons canola oil, divided
• 1 large onion, chopped (about 2 cups)
• 1 poblano pepper, seeded and chopped
• 1 teaspoon dried oregano
• 1-1/2 teaspoons crushed red pepper flakes
• 3 cups beef stock
• 1 bottle (12 ounces) beer
• 2 cans (14-1/2 ounces each ) fire-roasted diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, drained
• 3 tablespoons masa harina
• Optional: American cheese slices, sour cream, shredded cheddar cheese, diced red onion and corn chips

The Best Ever Chili

Dinner , Lunch

Author: Taste Of Home

My Dad And My Father-in-law Are The Gurus In Our Chili-loving Clan. But After My Honeymoon To New Mexico, Inspired By The Fresh And Fragrant Chile Peppers At The Santa Fe Farmers Market, I Felt It Was Time To Introduce Them To My Spicy, Meaty Version With A Touch Of Masa Harina. -sarah Farmer, Taste Of Home Culinary Director

Time: 1h40m

Yield: 8 servings.

Number Of Ingredients: 23

• Combine chiles and enough boiling water to cover; let stand until softened, about 15 minutes. Drain, reserving 1/3 cup of the soaking liquid. Discard stems and seeds. Process chiles, tomato paste, garlic and reserved liquid until smooth. , In a small skillet, toast chili powder, paprika and cumin over medium heat until aromatic, 3-4 minutes; remove and set aside. In a Dutch oven, cook and stir ground beef and steak seasoning over medium-high heat until beef is no longer pink, about 5 minutes; remove and drain. , Sprinkle steak cubes with 1 teaspoon each salt and pepper. In same Dutch oven, brown beef in batches in 1 tablespoon oil over medium-high heat; remove and set aside. Saute onion and poblano pepper in the remaining 1 tablespoon oil until tender, about 5 minutes. Stir in toasted spices, oregano and pepper flakes. Add the cooked meats along with stock, beer, tomatoes, beans, remaining salt and pepper, and chile paste mixture. Cook over medium heat 20 minutes; reduce heat to low. Stir in masa and simmer 30-45 minutes longer. Serve with desired toppings. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Calories 473 calories, Fat 20g fat (6g saturated fat), Cholesterol 103mg cholesterol, Sodium 1554mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 41g protein.

• 2 large eggs, lightly beaten
• 3/4 cup 2% milk
• 2/3 cup finely crushed saltines
• 1/2 cup chopped onion
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• Dash pepper
• 1-1/2 pounds lean ground beef (90% lean)
• 1 cup ketchup
• 1/2 cup packed brown sugar
• 1 teaspoon Worcestershire sauce

Mom's Meat Loaf

Dinner

Author: Taste Of Home

Mom Made The Best Meatloaf, And Now I Do, Too. When I First Met My Husband, He Didn't Care For Homemade Meatloaf, But This Won Him Over. -michelle Beran, Claflin, Kansas

Time: 1h15m

Yield: 6 servings.

Number Of Ingredients: 11

• Preheat oven to 350°. In a large bowl, combine the first 7 ingredients. Add beef; mix lightly but thoroughly. Shape into an 8x4-in. loaf in an ungreased 15x10x1-in. baking pan., In a small bowl, combine remaining ingredients, stirring to dissolve sugar; remove 1/2 cup for sauce. Spread remaining mixture over meat loaf., Bake 60-65 minutes or until a thermometer reads 160°. Let stand 10 minutes before slicing. Serve with reserved sauce.

Calories 366 calories, Fat 12g fat (5g saturated fat), Cholesterol 135mg cholesterol, Sodium 1092mg sodium, Carbohydrate 38g carbohydrate (31g sugars, Fiber 0 fiber), Protein 26g protein.

• 4 pounds pork baby back ribs
• 1 teaspoon garlic powder
• 1 teaspoon seasoned salt
• 1 teaspoon pepper
• 1 medium onion, sliced
• 1 cup ketchup
• 1 cup chili sauce
• 1/4 cup packed brown sugar
• 1 tablespoon dried minced onion
• 1 tablespoon liquid smoke, optional
• 1 tablespoon molasses

Oven-roasted Baby Back Ribs

Dinner

Author: Taste Of Home

My Dad Encourage Me When I Was Young To Pursue My Interest In Cooking. As I Got Older, I Experimented More, And There Were Many Successes, Including These Ribs. -rick Consoli, Orion, Michigan

Time: 1h40m

Yield: 4 servings.

Number Of Ingredients: 11

• Place ribs bone side down in a large roasting pan. Combine garlic powder, seasoned salt and pepper; sprinkle over ribs. Top with sliced onion. Cover tightly and bake at 350° for 1 hour., In a large bowl, combine the remaining ingredients. Drain fat from pan; discard sliced onion. Brush ribs with half of barbecue sauce. , Cover and bake 30-60 minutes longer or until ribs are tender. Serve with remaining sauce.

• 2 racks pork baby back ribs (about 4-1/2 pounds)
• 2 tablespoons olive oil
• 1/4 cup packed brown sugar
• 1/4 cup paprika
• 1 tablespoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• SAUCE:
• 1/2 cup barbecue sauce
• 1/4 cup beer or beef broth

Tender Baby Back Ribs

Dinner

Author: Taste Of Home

"after Many Tries, These Are The Most Tender And Best Tasting Ribs I Have Ever Made. Everyone Who Tries Them Says The Same!" Joanne Parks, Steger, Illinois

Time: 1h35m

Yield: 4 servings.

Number Of Ingredients: 11

• Rub ribs with oil. In a small bowl, combine the brown sugar, paprika, pepper, onion powder, garlic powder and cayenne; rub over ribs. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Seal the edges of foil. In a small bowl, combine barbecue sauce and beer; set aside., Prepare grill for indirect heat. Grill ribs, covered, over indirect medium heat for 1 hour. Carefully remove ribs from foil. Place over direct heat; baste with sauce mixture. Grill 20 minutes or until meat is tender, turning and basting occasionally with sauce.

Calories 1896 calories, Fat 146g fat (52g saturated fat), Cholesterol 551mg cholesterol, Sodium 766mg sodium, Carbohydrate 24g carbohydrate (18g sugars, Fiber 3g fiber), Protein 115g protein.

• 1 tbsp olive oil
• 1 onion, sliced
• 1 clove of garlic
• 1 tbsp butter
• 250g mushrooms, sliced
• 1 tbsp plain flour
• 500g fillet steak, sliced
• 150g crème fraîche
• 1 tsp English mustard
• 100ml beef stock
• ½ small pack of parsley, chopped

Beef Stroganoff

Fall , Peanut Free , Tree Nut Free , Soy Free , Dinner , Dairy , Bon Appétit , Beef , Main course , Pasta , Mushroom , Shallot

Author: Elena Silcock

Make A Classic Beef Stroganoff With Steak And Mushrooms For A Tasty Midweek Meal. Garnish With Parsley And Serve With Pappardelle Pasta Or Rice.

Time: 45m

Number Of Ingredients: 11

• Heat 1 tbsp olive oil in a non-stick frying pan then add 1 sliced onion and cook on a medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.
• Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.
• Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.
• Season everything well, then tip onto a plate.
• Tip 1 tbsp plain flour into a bowl with a big pinch of salt and pepper, then toss 500g sliced fillet steak in the seasoned flour.
• Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.
• Tip the onions and mushrooms back into the pan. Whisk 150g crème fraîche, 1 tsp English mustard and 100ml beef stock together, then stir into the pan.
• Cook over a medium heat for around 5 mins.
• Scatter with some chopped parsley, and serve with pappardelle or rice.

Calories 438 calories, Fat 31 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 0.5 milligram of sodium

• 2 tablespoons olive oil
• 1-1/2 cups chopped onions
• 3 garlic cloves, minced
• 2 cans (12 ounces each) tomato paste
• 3 cups water
• 1 can (29 ounces) tomato sauce
• 1/3 cup minced fresh parsley
• 1 tablespoon dried basil
• 2 teaspoons salt
• 1/2 teaspoon pepper
• MEATBALLS:
• 4 large eggs, lightly beaten
• 2 cups soft bread cubes (cut into 1/4-inch pieces)
• 1-1/2 cups whole milk
• 1 cup grated Parmesan cheese
• 3 garlic cloves, minced
• 2 teaspoons salt
• 1/2 teaspoon pepper
• 3 pounds ground beef
• 2 tablespoons canola oil
• 2 pounds spaghetti, cooked

Best Spaghetti And Meatballs

Dinner

Author: Taste Of Home

One Evening, We Had Unexpected Company. Since I Had The Ingredients On Hand, I Made This Spaghetti And Meatballs Recipe. Everyone Raved! This Classic Recipe Makes A Big Batch And Is Perfect For Entertaining. -mary Lou Koskella, Prescott, Arizona

Time: 2h30m

Yield: 16 servings.

Number Of Ingredients: 21

• In a Dutch oven, heat olive oil over medium heat. Add onions; saute until softened. Add garlic; cook 1 minute longer. Stir in tomato paste; cook 3-5 minutes. Add next 6 ingredients. Bring to a boil. Reduce heat; simmer, covered, for 50 minutes., Combine the first 7 meatball ingredients. Add beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls., In a large skillet, heat canola oil over medium heat. Add meatballs; brown in batches until no longer pink. Drain. Add to sauce; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1 hour, stirring occasionally. Serve with hot cooked spaghetti.

Calories 519 calories, Fat 18g fat (6g saturated fat), Cholesterol 106mg cholesterol, Sodium 1043mg sodium, Carbohydrate 59g carbohydrate (8g sugars, Fiber 4g fiber), Protein 30g protein.

• 1 egg
• 3 tablespoons Italian-seasoned bread crumbs
• 2 tablespoons chopped onion
• 1 tablespoon grated Parmesan cheese
• 1/8 teaspoon pepper
• 1/4 pound ground beef
• 1/4 pound bulk Italian sausage
• 1 jar (14 ounces) spaghetti sauce or 1-1/2 cups homemade spaghetti sauce
• Hot cooked spaghetti
• Additional Parmesan cheese, optional

Easy Spaghetti And Meatballs

Food & Cooking , Dinner , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Taste Of Home

When I Was A Teenager, I Cooked Dinner Every Night For Our Family Of Four...mom, Dad, Grandmother, Who Lived Next Door, And Myself. Through The Years, I Have Modified And Changed This Recipe For Two People To Better Fit Our Tastes. That's One Of The Great Things About This Dish. It's Easy To Do Just That! -david Stierheim, Pittsburgh, Pennsylvania

Time: 35m

Yield: 2 servings.

Number Of Ingredients: 10

• In a large bowl, combine the first five ingredients. Crumble the meat over mixture and mix well. Shape into 2-in. meatballs., In a large skillet, brown meatballs over medium heat until a thermometer reads 160°; drain. Add spaghetti sauce; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes or until heated through. Serve with spaghetti; sprinkle with cheese if desired.

Calories 388 calories, Fat 18g fat (7g saturated fat), Cholesterol 168mg cholesterol, Sodium 1503mg sodium, Carbohydrate 29g carbohydrate (16g sugars, Fiber 4g fiber), Protein 26g protein.