Best 11 Easy Dinner Recipes for Quick and Delicious Meals

Directions

1. Backofen auf 200°C vorheizen. In einer kleinen Schüssel Honig, Orangensaft, Orangenschale, 1 EL Olivenöl, Ingwer, Knoblauchzehen, roten Pfeffer und Salz und Pfeffer verquirlen. Hähnchen in eine mittelgroße Schüssel oder einen großen Gefrierbeutel geben. Marinade darüber gießen und vermengen. Brokkoli waschen, in Röschen teilen und gleichmäßig auf einem mit Backpapier ausgelegten Backblech verteilen.
2. 2 EL Olivenöl, etwas Meersalz, 1/2 TL Knoblauchpulver und zerstoßenen Pfeffer darüberträufeln und vermengen. Das Hähnchen in die Mitte des Blechs legen und die restliche Marinade darüber gießen. Im Ofen ca. 15-20 Minuten backen oder bis das Hähnchen eine Kerntemperatur von 74°C erreicht hat. Eventuell austretende Flüssigkeit mit einem Papiertuch abtupfen oder vorsichtig abgießen. Mit Reis oder nach Belieben servieren.

Directions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.

2. In a large bowl, mix together the shredded chicken, softened cream cheese, Buffalo sauce, and sliced scallions. Season with salt and black pepper.

3. In a separate bowl, combine shredded cheddar and Monterey Jack cheeses.

4. Cut each tortilla in half.

5. On each tortilla half, add a tablespoon of cheese mixture and a tablespoon of chicken mixture.

6. Fold the cut edge of the tortilla into a triangle, then roll it up to form a cone.

7. Place a small cup in the center of the baking sheet and arrange the tortilla cones around it.

8. Sprinkle the remaining cheese mixture over the tortillas.

9. Bake for 20 to 25 minutes, until cheese is melted and centers are warmed.

10. Remove the cup and serve with ranch dressing in the center for dipping.

Directions

1. In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until bubbly.

2. In a large bowl, combine flour and salt. Make a well in the center, and add the yeast mixture along with melted butter.

3. Mix until a dough forms, then knead on a floured surface for about 5-7 minutes until smooth.

4. Place the dough in a greased bowl and cover with a towel. Let it rise in a warm place for about 1 hour, or until doubled in size.

5. Preheat the oven to 350°F (175°C).

6. Punch down the dough and divide it into small equal portions. Shape each portion into a ball and place them in a greased baking dish.

7. In a small saucepan, melt remaining butter and add minced garlic and parsley. Brush this mixture over the rolls.

8. Allow the rolls to rise again for about 30 minutes.

9. Brush tops with beaten egg for a golden finish.

10. Bake for 20-25 minutes until golden brown. Serve warm.

Directions

1. Preheat your oven to 450°F (230°C).

2. Take the prime rib out of the fridge and let it sit at room temperature for about an hour.

3. Rub the roast with olive oil, then season generously with salt, black pepper, garlic powder, and fresh herbs.

4. Place the roast in a roasting pan, bone side down.

5. Roast in the preheated oven for 20 minutes to develop a crust.

6. Lower the oven temperature to 325°F (165°C) and continue roasting until the internal temperature reaches your desired doneness (about 130°F for medium-rare).

7. Remove the roast from the oven and let it rest for 20-30 minutes before slicing.

8. Serve with beef broth as a gravy, if desired.

Directions

1. In a large bowl (or the bowl of a stand mixer), combine all your dry ingredients: flour, sugar, salt, and instant yeast. Give it a good stir to mix.

2. Pour in the lukewarm milk, melted butter, the egg, and your sourdough discard. Mix until you have a dough forming. You can use the dough hook of a stand mixer for about 2 minutes, or mix it by hand with a sturdy spoon.

3. Knead the dough! If you’re using a stand mixer, knead for about 6 minutes. If you’re going the old-school route by hand, knead for 8 to 10 minutes. You want it to be smooth and tacky enough to stretch, passing the “windowpane test.”

4. Cover your dough and let it rise for about 1 hour and 20 minutes, or until it has doubled in size.

5. Once your dough has risen, gently punch it down to deflate. On a clean surface, divide it into 9 equal pieces and shape each piece into a tight ball.

6. To shape the rolls, fold each piece over itself about 6 to 8 times to create tension. Pinch the ends together in the center and place the roll in a lined baking pan with the pinch side facing down.

7. Let the rolls rise again until they’re light and puffy—this should take around 40 minutes.

8. While those beauties are rising, preheat your oven to 350°F, placing the rack in the middle.

9. Brush the top of each roll with your egg yolk wash (or the milk and honey wash if you prefer); the ones in the photos are baked with the milk and honey wash for a lovely golden top.

10. Pop them in the oven and bake for about 20 to 25 minutes, or until they're golden brown on top.

11. Once out of the oven, allow them to cool for about 10 minutes before serving. Enjoy the delicious aroma and the soft, fluffy texture of your homemade rolls!

Directions

1. Preheat the oven to 425°F (220°C).

2. On a baking sheet, toss the Brussels sprouts and butternut squash with olive oil, salt, and pepper. Roast for 20-25 minutes until tender and slightly caramelized.

3. Meanwhile, cook the bow tie pasta according to package instructions and drain.

4. In a large skillet, melt the butter and add the minced garlic. Sauté for 1-2 minutes until fragrant.

5. Add the sliced sausage to the skillet and cook until browned.

6. Toss in the roasted veggies and cooked pasta, mixing thoroughly.

7. Serve warm, garnished with Parmesan cheese and fresh parsley if desired.

Directions

1. In a large skillet, heat olive oil over medium heat. Add the sausage and cook until browned.

2. Stir in garlic powder, and cook for 1 minute.

3. Add the pasta, chicken broth, and bring to a boil.

4. Reduce heat and simmer until pasta is al dente, about 10 minutes.

5. Stir in the heavy cream, spinach, and cherry tomatoes.

6. Cook until spinach is wilted and sauce is heated through.

7. Season with salt and pepper, then serve with grated Parmesan cheese.

Directions

1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes and chickpeas in olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden.
2. id=”instruction-step-2″>2. Meanwhile, cook quinoa according to package directions. Fluff with a fork and set aside.
3. id=”instruction-step-3″>3. In a small bowl, whisk together tahini, turmeric, lemon juice, maple syrup, and warm water until smooth and creamy.
4. id=”instruction-step-4″>4. In each serving bowl, layer quinoa, roasted sweet potatoes, chickpeas, and mixed greens.
5. id=”instruction-step-5″>5. Top with sliced avocado and drizzle generously with turmeric-tahini dressing.
6. id=”instruction-step-6″>6. Garnish with seeds or herbs, and serve warm or at room temperature.

Directions

1. Preheat oven to 400°F (200°C).

2. Toss sweet potato, brussels sprouts, and carrots with olive oil, garlic powder, paprika, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender.

3. Meanwhile, rinse quinoa and cook in vegetable broth according to package instructions.

4. In the last 5 minutes of cooking quinoa, stir in chopped kale until wilted.

5. Serve quinoa and kale in a bowl topped with roasted vegetables and sprinkle with pumpkin seeds.