Welcome to Tasty Dinners

Each day around 4:00 pm, families the world over engage in the age old discussion with many answers:

WHAT’S FOR DINNER????

If you’re like me, you want your dinner to be satisfying.  You don’t want to spend hours on it, but you also don’t want it to be entirely out of a can or jar.  You crave fresh ingredients but delight in a quick fix.  Well, you’ve come to the right place.

I am continually asking myself (and my husband) “whats for dinner” and rarely do we easily land on a decision. So I set out to find the best tasty dinners on the web and promise to share them with you here.  You will find dinners that I have cooked myself, and dinners I plan to cook one day.  I will do my best to set up the categories in a way that makes sense and is easy to navigate and I will ALWAYS give credit to the original poster or author.

There are alot of good recipes out there, and I hope to bring the tastiest to you here, with comments and with ease.

Happy Eating.

Posted in The Basics | Leave a comment

Pastor Ryan’s Chicken Tikka Masala

This is butter chicken, incase you don’t recognize it by its proper name “Tikka Masala” J’adore Indian food.  If you’ve never tried it, nows a good time to start.

Recipe By Pastor Ryan by way of The Pioneer Woman.

* 3 whole (to 4) Chicken Breasts
* Kosher Salt
* Ground Coriander
* Cumin, To Taste
* ½ cups Plain Yogurt
* 6 Tablespoons Butter
* 1 whole Large Onion
* 4 cloves Garlic
* 1 piece (approximately 2 Inches) Chunk Fresh Ginger
* Garam Masala
* 1 can (28 Ounce) Diced Tomatoes
* Sugar
* 1-½ cup Heavy Cream
* 2 cups Basmati Rice
* _____
* OPTIONAL:
* Fresh Cilantro
* Chili Peppers
* Turmeric
* Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Posted in Chicken, Dinner, Indian | Tagged , , , , , , , | Leave a comment

The Pioneer Woman’s White Chicken Enchiladas

Recipe By Ree Drummond

The Pioneer Woman’s White Chicken Enchiladas

Ingredients
  • 2-½ cups Cooked, Shredded Chicken
  • 2 cups Reserved Broth From Chicken
  • 3 Tablespoons Canola Oil
  • 12 whole Corn Tortillas
  • 1 whole Large Onion, Diced
  • 3 whole 4 Oz Cans Whole Green Chilies, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 1 teaspoon Paprika
  • ½ cups Heavy Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 cup Sour Cream
  • 2-½ cups Monterey Jack Cheese, Grated
  • Salt And Pepper, to taste
  • Picante Sauce (optional)
  • Cilantro, Chopped
Preparation Instructions

Heat 2 tablespoons canola oil in a small skillet over medium-high heat. Fry tortillas for no longer than 20 seconds, just to soften (do not allow to become crisp.) Place tortillas on a large towel or stack of paper towels to drain.

Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute, just to start the cooking process. Add chicken, half of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, allowing mixture to bubble and get hot. Turn off heat and set aside.

In a separate large skillet, melt butter and sprinkle in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other half of the chilies. Reduce heat, then stir in sour cream. Add 1 1/2 cups grated cheese and stir to melt. Add 1/2 teaspoon paprika. Check seasoning and add salt and pepper as needed.

To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.

Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 30 minutes. Sprinkle generously with chopped cilantro.

Serve with picante sauce, if desired.

Faint. Repeat as needed.

Posted in Chicken, Dinner, Good for Crowd, Hot-n-Spicy, Mexican | Tagged , , | Leave a comment

The Pioneer Woman’s Spicy Shredded Pork

Recipe By Ree Drummond


Spicy Shredded Pork

Ingredients
  • 4 pounds (up To 7 Pounds) Pork Shoulder
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Chili Powder
  • 1 Tablespoon (to 2 Tablespoons) Salt
  • Pepper To Taste
  • 3 cloves (to 4 Cloves) Garlic
  • 1 Tablespoon (to 2 Tablespoons) Olive Oil
  • 2 Tablespoons (to 3 Tablespoons) White Wine Vinegar
  • ¼ cups Brown Sugar
  • 1 whole Onion
  • Lime Wedges
Preparation Instructions

Rinse and pat dry the pork shoulder.

To begin, just throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. (I happen to love brown sugar in my cooking, but you can decrease or omit it if you like.)

Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

Now rub it into every nook and cranny of the meat, tucking it under folds an in crevices. Let no stone go unturned.

Then place the pork into a roasting pan or Dutch oven and add a couple of cups of water. Cover tightly and roast pork at 300º for several hours, turning once every hour.

When it is fork tender, crank up the heat, remove the lid, and roast it, skin side up for another 15 to 20 minutes to get the skin crispy. When it’s done, let it rest for 15 minutes before shredding.

Shred the pork shoulder (two forks work well). When it’s all shredded be sure to pour the juices all over the meat.

Serve with warm tortillas, lime wedges, sour cream, pico de gallo, guacamole, tomatillo salsa … whatever makes your skirt fly up!

Posted in Dinner, Good for Crowd, Kid Friendly, Mexican, Pork | Leave a comment

Fresh Corn and Avocado Salsa

Recipe By Ree Drummond

Ingredients
  • 4 ears Sweet Corn
  • 2 whole Very Firm Avocados, Diced
  • 1/2 Red Onion, Diced
  • 1/2 Jalapeno, Seeded And Finely Diced
  • 1/2 Hot Chili Pepper, Seeded And Finely Diced
  • 1 whole Juice Of Lime
  • Plenty Of Chopped Cilantro
  • Salt To Taste
  • 1 Tablespoon Vinegar
  • 1 teaspoon Sugar (optional)
Preparation Instructions

Slice kernels off the corn, and combine it with all remaining ingredients in a bowl. Cover and refrigerate before serving.

Posted in Appetizers, Healthy, Hot-n-Spicy, Make Ahead, Side Dish | Tagged , , , , | Leave a comment

The Pioneer Woman’s Cheddar Puffs

Recipe By Ree Drummond

Ingredients

* 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
* ½ sticks Butter
* 3 cloves Garlic, Minced
* 1 whole Shallot, Minced
* 1-½ teaspoon Dijon Mustard
* 8 ounces, weight Cream Cheese, Sliced
* 1-½ cup Grated Cheddar Cheese
* Salt And Freshly Ground Black Pepper, To Taste
* 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.

Posted in Appetizers, Make Ahead | Tagged , , | Leave a comment

The Pioneer Woman’s Caramelized Onion & Prosciutto Pizza

Have you ever made your own pizza dough? This is something I have yet to tackle but plan to one day. And when I do, I will follow the wisdom of The Pioneer Woman. Rachael Ray may have taught me how to cook but The Pioneer Woman is my culinary hero. Visit her website for more photos and printer friendly options for the recipes.

Caramelized Onion & Prosciutto Pizza

Recipe By Ree Drummond

Ingredients
  • 1 whole Pizza Crust
  • Olive Oil, For Drizzling
  • 1 whole Large Red Onion, Halved And Thinly Sliced
  • ¼ cups Brown Sugar
  • Kosher Salt To Taste
  • Parmesan Cheese, Grated
  • 10 ounces, weight Fresh Mozzarella Cheese, Thinly Sliced
  • 8 slices Prosciutto (more To Taste)
Preparation Instructions

Preheat oven to 500 degrees.

Heat 2 tablespoons olive oil in a large skillet. Add onions and brown sugar and toss/stir for several minutes, or until onions are brown and cooked. Set aside.

Roll out pizza dough to a rectangular shape. Drizzle on olive oil, sprinkle on a little salt, followed by a little Parmesan.

Lay slices of mozzarella evenly over the top of the crust. Arrange caramelized onions over the top of the mozzarella. Randomly lay slices of prosciutto over the onions.

Bake for 15 to 17 minutes in the lower half of the oven, or until crust is golden brown. Remove from oven and cut into squares. Serve immediately.

Basic Pizza Crust

Ingredients
  • 1 teaspoon Instant Or Active Dry Yeast
  • 1-½ cup Warm Water
  • 4 cups All-purpose Flour
  • 1 teaspoon Kosher Salt
  • ⅓ cups Olive Oil
Preparation Instructions

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water. Let stand for a few minutes.

In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it.

Note: it’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

When you are ready to make the pizza, grab HALF the pizza dough (recipe makes 2 crusts) and squeeze the dough toward the bottom to form a nice, tight, pulled ball. You can roll out the pizza with a rolling pin if you’d like, but sometimes it’s just as easy to throw it around and pull and stretch till it feels right. And when the crust is nice and thin, lay it on an oiled baking sheet or pizza pan. Drizzle a little olive oil on the dough and spread it with your fingers. Very lightly sprinkle some salt on the crust.

Preheat oven to 375 degrees. Top your crust with your toppings of choice. Then bake for 15 to 17 minutes, or until crust is golden brown and toppings are bubbly.

Posted in Kid Friendly, Pizza | Tagged , , | Leave a comment

Pasta Carbonara

Pasta Carbonara
This recipe comes courtesy of Willow Bird Baking and is not one I have made yet but plan to soon!

Recipe by: Slightly adapted from Pioneer Woman’s blog by Framed
Yields: about 4 servings, if you’re us — perhaps 6 servings for normal folk.

Ingredients:
1 pound linguine pasta
4 eggs
1 pound bacon or pancetta (I used pancetta)
1 1/2 cups Parmesan cheese
8-12 cloves of garlic, sliced thin
1 large onion, chopped
1 cup chicken stock
1 cup white wine (or substitute another cup of stock)
1/2 stick of butter
1 handful of parsley
1-2 tablespoons black pepper

Directions:
1. Cut bacon into pieces about one inch wide. Cook until browned and crisp and set aside, saving bacon grease in the skillet.

2. Cook linguine in salted water cook until al dente.

3. Add chopped onions to bacon grease and let them cook down over a medium-high heat for a couple of minutes.

4. After the onions have cooked for a couple of minutes, throw in the garlic. Adding it after the onions have cooked a little will prevent the garlic from burning. After the onion and garlic have cooked for another couple of minutes, remove from the pan with a slotted spoon. Discard the grease.

5. Place the pan back on high heat until it starts to smoke a little. As soon as the pan begins to smoke, pour in the white wine (or chicken stock). Whisk until pan is thoroughly deglazed and all of the brown bits have come off of the bottom of the pan. Add 1 cup of chicken stock. Return onion and garlic to the pan. Let simmer over medium heat.

6. Crack four eggs into a large bowl. Add most of the Parmesan cheese, and roughly chop the parsley, adding it into the eggs as well. Leave a little Parmesan and parsley out for a garnish. Mix well with a fork.

5. Add the cooked hot pasta to the egg mixture and then add the onion mixture. Stir in ½ stick (1/4 cup) of butter and the cooked bacon. Mix it all together well. Pepper to taste. Garnish with parmesan and parsley. Throw out all previous carbonara recipes.

Posted in Cooking with Wine, Pasta | Tagged , , | Leave a comment

Crispy BBQ Chicken Fingers

I am really looking forward to making this soon. Brought to you by Jessica at How Sweet it Is. Check out her blog at http://www.howsweeteats.com

Crispy BBQ Chicken Fingers

1-2 lbs boneless, skinless chicken tenders
2 cups lowfat buttermilk
1/4 cup bbq sauce
2 cups panko bread crumbs
1/4 cup whole wheat flour
2 tablespoons McCormick’s BBQ Seasoning
1 teaspoon sea salt
1 teaspoon garlic powder

Combine buttermilk and BBQ sauce in a baking dish. Add chicken to buttermilk. Marinate for 2 hours or overnight.

Preheat oven to 450. Combine panko, BBQ seasoning, garlic powder, salt, and flour in a large bowl. Coat chicken pieces in panko mix, then lay on a wire rack sitting on a baking sheet. Continue with remaining chicken pieces. Spray each pieces with cooking spray or olive oil.

Bake for 10-12 minutes, flip, coat with cooking spray, and bake for another 10-15 minutes.

When finished, brush with BBQ sauce.

Posted in Chicken, Healthy, Kid Friendly | Leave a comment

The Pioneer Woman’s Chicken with Tomatoes and Garlic

Recipe By Ree Drummond

Chicken with Tomatoes and Garlic

Ingredients
  • 8 pieces Chicken Legs Or Thighs
  • Salt And Pepper, to taste
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Butter
  • 1 can (28 Ounce) Diced Tomatoes
  • 1 can (14 Ounces) Whole Tomatoes
  • 2 Tablespoons (Heaping) Tomato Paste
  • Fresh Herbs: Basil, Parsley, Sage, Rosemary
  • 8 cloves Garlic
  • 16 ounces, weight Pasta (I Used Cavitappi)
  • Grated Parmesan Cheese, For Serving
  • ½ cups White Wine (or Red Wine)
Preparation Instructions

Preheat oven to 400 degrees. Salt and pepper chicken legs.

Heat ovenproof skillet or dutch oven over medium-high heat. Add olive oil and butter. When oil/butter is hot, add chicken legs to the pan. Using tongs, brown on all sides, about 2 minutes. Remove chicken from pan.

Pour in wine, scraping the bottom of the pan to loosen any bits. Cook for 1 minute. Pour in tomatoes with their juice and add tomato paste. Add salt and pepper to taste, stirring to combine. Bring sauce to a boil, then turn off heat. Add plenty of fresh herbs, 8 cloves of peeled (but whole) garlic, and the chicken legs. Put lid on pot and cook in the oven for 1 hour.

Remove pot from oven and allow it to sit on the counter with the lid on while you boil the pasta.

Cook the pasta to al dente, Drain and add to a large serving bowl.

Remove lid and check sauce. If it’s overly thin, remove the chicken from the pot and boil the sauce on the stovetop for 5 to 10 minutes. Check seasonings and adjust as needed.

To serve, pour sauce over cooked pasta, then arrange chicken pieces over the top. Sprinkle generously with fresh Parmesan and serve with crusty French bread.

Yum!

(Dish may be served with rice or mashed potatoes, instead!)

Posted in Chicken, Cooking with Wine | Tagged , , , | Leave a comment