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


This formula may be a classic cooked pan. Except after all within the instant pan, and whole Whole30 and Paleo! It's got that sauce we tend to all recognize and love, heat vegetables and with a number of buttons on your instant pan, you've a simple Whole30 dinner! It conjointly makes nice food!

My favorite issue concerning my instant pot is that it's thus multi-functional. For this instant bake Whole30 pot pot, we are able to sear the meat, cook the food, so build a fast sauce dead an immediate pan. Even once having had things for a year, it still blows my mind. this protects most cleansing once dinner or feeding preparations, and that i do not know what i am planning to do while not it!


I've created an immediate pan Whole30 grilled pan on my lovely scientific discipline quite an few times, and also the best manner I've found to cook meat is to chop grilled beef into giant chunks. there's no correct science here, however I cut it in 0.5 an extended wise, so cut every strip into 3 to induce around half dozen giant items or  "Pieces" if you'd. I even have found that it helps the meat cook equally, and a bit faster. ne'er time did I do that bake I even have been out thus soft, mussy and perfect!

You will begin 1st by adding a small amount of avocado oil or vegetable oil to the moment pan, setting it for cooked so quickly burning the meat. After that, I used my clamp to get rid of it, inserting the potatoes at very cheap, then the carrot, so sliced the onion on prime. Add a stinging beef, a bit bone broth ANd Viola! In an hour you'll have a classic, fun Whole30 food!



  • 2.5–3lb beef chuck roast, roughly chopped into large pieces
  • 1 tablespoon avocado or olive oil
  • 3 large potatoes, washed and chopped into large 2″ chunks
  • 2–3 long carrots, washed and chopped into 2″ chunks (peel if desired)
  • 1 medium onion, peeled and sliced into discs (leave them in whole slices)
  • 1 cup beef bone broth
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/8 cup arrowroot flour
  • 1/3 cup cold water


  1. Set instant pot to saute function and add the oil. When the oil is hot, add beef chunks and sear for 1 minute on both sides. Remove the beef with tongs and set aside
  2. Add potatoes to the bottom of the instant pot, then layer the carrots on top. Season with garlic powder, salt and pepper. Add the sliced onions on top of the carrots, layering the onion discs (slices) if needed
  3. Place the beef on top of the vegetables, pour in the bone broth and put the lid on. Set the venting valve to “sealing”
  4. Cook on manual high pressure for 60 minutes. Once done, do a quick release and remove the lid
  5. Remove the beef and shred (beef should shred extremely easily with a fork or your tongs). Remove vegetables with a slotted spoon
  6. Mix the arrowroot flour and cold water together in a small dish until dissolved. Set the instant pot again to sauté and add the arrowroot mixture to the liquid left in the instant pot
  7. Stir frequently with a whisk or a fork. When it comes to a rolling bubble it will begin to thicken. If you want a thicker gravy (my personal preference), add another 1/8 cup arrowroot mixed with cold water to the gravy. The amount of arrowroot needed will depend on the amount of liquid your beef and vegetables yielded, so you can adjust arrowroot as needed.
  8. Pour gravy over pot roast and vegetables and serve!


I'm a sucker for buffalo chicken and this stuffed buffalo chicken does not disappoint! it's an ideal balance of the spicy buffalo sauce cooled with tiny ranch sauces. Fill the crummy seasoned with the farm too!

This Buffalo Chicken doll instruction is super simple to organize and that i apprehend you'll adore it. My spinach stuffed chicken remains the foremost wonderful instruction.


To start, we'll combine the crummy content. These area unit simply 3 ingredients: cheese, grated cheese, and spice farms. 

After your deformity is filled with cheese mixture, brush a number of the buffalo sauce on high and pop them within the kitchen appliance.

It will bake in concerning twenty five minutes and that i need to brush over the buffalo sauce over each ten minutes just about. 
These crummy dolls area unit thus filling and can seriously be a complete hit!



  • 4 boneless skinless chicken breasts, 6 ounces each
  • 4 ounces cream cheese, room temperature
  • ½ cup grated cheddar cheese
  • 1 packet ranch seasoning
  • 1/2 cup buffalo sauce
  • 1 tablespoon fresh parsley
  • Ranch or blue cheese dressing, for serving


  1. Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  2. Place the chicken breasts on a cutting board and use a sharp knife to cut a pocket into the side of each breast, being careful not to cut all the way through. Set chicken aside.
  3. Add the cream cheese, cheddar, and ranch seasoning to a small bowl and stir well to combine.
  4. Spoon the cream cheese mixture evenly into piece of chicken.
  5. Place the chicken in the prepared baking dish and brush heavily with the buffalo sauce.
  6. Bake for 25 minutes, brushing with additional sauce every ten minutes.
  7. Sprinkle with freshly chopped parsley and drizzle with ranch or blue cheese dressing before serving.


My uncomparable favorite chicken enchiladas formula – straightforward to create, fully customizable along with your favorite patches.

At first look, this enchiladas could be a true specialty – simply saute chicken and onions and inexperienced chilies, rolled with insane and cheese in your alternative of flannel cake. however each individuals take bites, they are available to search out that the magic is found entirely within the extra-homemade enchiladas sauce.  


It packs the foremost delicious, made and sophisticated flavors that build this flavor enchiladas such as you are engaged on them throughout the day. however in reality, this easy sauce solely takes some further minutes to schoolwork, and it's created with some everyday ingredients that you just would possibly have already got in your buttery.

I memorise this formula while and build it often for dinner at our house. and that i will guarantee – for a decade, no less – that individuals go crazy for this dish. 

It seems like a meg times higher than something at will.  It's fast and simple to create on the stove whereas you prepare the remainder of the dish.  And it's created with super straightforward materials that you just would possibly have already got in your buttery – oil, flour, one or two of herbs, salt and stocks.



  • 2 tablespoons avocado oil (or olive oil)
  • 1 small white onion, peeled and diced
  • 1.5 pounds boneless skinless chicken breasts, diced into small 1/2-inch pieces
  • 1 (4-ounce) can diced green chiles
  • sea salt and freshly-cracked black pepper
  • 1 (15-ounce) can black beans, rinsed and drained
  • 8 large flour tortillas
  • 3 cups Mexican-blend shredded cheese
  • 1 batch red enchilada sauce
  • optional toppings: fresh cilantro, chopped red onions, diced avocado, avocado, sour cream, and/or crumbled cotija cheese


  1. Preheat oven to 350°F.  Prepare your enchilada sauce.
  2. In large sauté pan, heat oil over medium-high heat. Add onion and sauté for 3 minutes, stirring occasionally.  Add diced chicken and green chiles, and season with a generous pinch of salt and pepper.  Sauté the mixture for 6-8 minutes, stirring occasionally, or until the chicken is cooked through.  Add in the beans and stir until evenly combined.  Remove pan from heat and set aside.
  3. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla.  Add a generous spoonful of the chicken mixture in a line down the center of the tortilla, then sprinkle with 1/3 cup cheese. Roll up tortilla and place in a greased 9 x 13-inch baking dish.
  4. Assemble the remaining enchiladas.  Then spread any remaining sauce evenly over the top of the enchiladas, followed by any extra cheese.
  5. Bake uncovered for 20 minutes, until the enchiladas are cooked through and the tortillas are slightly crispy on the outside.  Remove pan from the oven and serve the enchiladas while they’re nice and warm, garnished with lots of toppings.
  6. Store any leftovers in a sealed container in the refrigerator for up to 3 days, or freeze for up to 3 months.


Baked Bang Bang Chicken may be a tender chicken Chinese favorite eating house served during a delicious home-baked spicy sauce, prepared in thirty minutes. 

A chicken formula that the total family can fancy with the change of state time that suits the busy schedule. The Bang Bang Chicken version is baked instead of cooked, creating it a healthier alternative for dinner. 


The nice factor regarding this delicious formula is however straightforward it's to search out the facet to travel with it, as a result of it compliments such a big amount of vegetables and proteins. Also, do not let breading fool you, Bang Bang Chicken is healthier than cooked chicken.

Next, you're taking the deboned chicken items, cowl them in flour and that they dip them within the egg mixture. once the chicken is coated, prepare it in breadcrumbs. confirm to flip it over in order that either side get enough of the breadcrumbs on them, then place the chicken over the baking sheet. Spray the chicken with oil and prepared to travel within the kitchen appliance, and with a thirty minute change of state time you have got the chance to arrange a delicious entremots.



  • 1/2 cup light mayonnaise
  • 2 tablespoons Sriracha
  • 1 tablespoon sugar
  • 1 tablespoon rice vinegar
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 2 chicken breasts , boneless skinless
  • 1 cup flour
  • 2 cups panko breadcrumbs
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Vegetable oil spray


  1. Mix the mayonnaise, Sriracha, sugar and vinegar in a small bowl and set aside.
  2. Whisk the eggs, salt and pepper in a shallow bowl.
  3. Cut the chicken breasts into 1” chunks.
  4. Place the flour into a shallow bowl.
  5. Mix the breadcrumbs, onion powder and garlic powder together in a shallow bowl.
  6. Preheat the oven to 375 degrees.
  7. Coat the chicken with the flour, then dredge in the egg mixture, then into the panko mixture and add to a large baking sheet.
  8. Spray with vegetable oil spray for 2 seconds.
  9. Bake for 22-25 minutes or until golden brown.
  10. While still hot, toss with the sriracha mayonnaise mixture.


Saucy one French pot of onion chicken with juicy Pan-Seared chicken is patterned in caramelized onion sauce and 3 varieties of Italian cheese melty. This thirty minute meal are going to be a staple in your home!

And then there have been times after I created the dish and with only 1 bite i used to be absolutely surprised and every one my expectations were exceeded. this is often one in every of those times! I absolutely expect this French onion chicken to be delicious. i do not assume shortly i am going to fix this for dinner thrice in one week and warmth up the leftover food for lunch middle days as a result of it is a sensible one.


Honestly for the great, this French onion chicken factor we tend to got happening here may be a straight-to-life ever-changing goodness.  All the classic flavors of French onion soup, in one frypan intake the total family can raise you to mend it once more and once more. And this formula is therefore easy and straightforward you would not mind a touch.

You start off by saute the thinly sliced shallots in an exceedingly very little butter and therefore the beef stock dark-brown and extremely tender, as you are doing with the classic French onion soup. Then you progress those onions to a separate dish to stay heat whereas you're chocolate chicken within the same pot.



  • 2 medium yellow onions, thinly sliced into rings
  • 3 tablespoons butter
  • 1 cup plus 3 tablespoons beef broth, divided
  • 4 boneless skinless chicken breasts, pounded to even thickness
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 teaspoon Italian blend herbs/Italian seasoning (OR 1/4 teaspoon dried basil + 1/4 teaspoon dried thyme + 1/2 teaspoon dried oregano)
  • 2 tablespoons flour
  • 4 slices provolone cheese
  • 4 slices swiss cheese
  • 3/4 cup parmesan cheese
  • fresh thyme or parsley and cracked black pepper for topping (optional)


  1. Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don't burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
  2. While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don't clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
  3. Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
  4. Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  5. Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.


Chicken cooked Honey mustard-A classic combination of honey and mustard patterned throughout the tender malformation and baked for delicious perfection. an exquisite toss-along grilled chicken dinner that's really easy to form and it's healthy!

The juicy and flavoursome chicken breasts ar fried within the most delicious honey sauce.


The crisp golden brown skin and therefore the bright sweet and savory sauce and the aspect dish ar all you've got to require. you do not would like abundant else once the straightforward ingredients and therefore the cooked chicken breasts ar this fully excellent. 

You may wish to double this Baked Honey Mustard Chicken formula to form certain that you just have enough for everybody to possess a second-it's great! I mean, what higher than the saucy, sharp, sweet and savory chicken for dinner? Exactly!


  • 4 (4 ounces each) boneless, skinless chicken breasts
  • 1 teaspoon (or to taste) chicken seasoning blend 
  • 1-1/2 tablespoons olive oil, divided
  • 1/4 cup honey
  • 1 tablespoon dijon mustard
  • 1 tablespoon yellow mustard
  • 1 tablespoon wholegrain mustard
  • 1/2 teaspoon white vinegar
  • 1/8 teaspoon paprika
  • 4 sprigs fresh rosemary, optional but recommended


  1. Preheat oven to 375°F.
  2. Lightly grease a 9x13 baking dish with cooking spray and set aside.
  3. Heat 1 tablespoon olive oil in a skillet.
  4. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned.
  5. In the meantime, prepare the honey mustard sauce.
  6. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined.
  7. Transfer chicken breasts from skillet to previously prepared baking dish.
  8. Pour prepared honey mustard sauce over the chicken breasts, turning chicken over so to cover each chicken breast entirely.
  9. Lay sprigs of rosemary between chicken breasts.
  10. Cover with foil and bake for 20 minutes.
  11. Remove cover and continue to bake for 15 minutes more, or until chicken is cooked through. Cooking time will vary depending on the size/thickness of the chicken. 
  12. Remove from oven and let stand 5 minutes. 
  13. Serve.


The Bacon chicken Sugar garlic chicken, the most effective chicken you'll ever eat with solely four ingredients. Sticky, Crispy, Sweet and flavorer, the proper Week dinner.

Bacon refined sugar Garlic Chicken is that the actual formula we've created reception for years however I ne'er thought to post as a result of it's closely associated with this Slow cookware Bacon cut of pork garlic and refined sugar onion White Pork.


This refined sugar Garlic Chicken is as easy because it sounds. affirmative salt and pepper add flavor similarly (so technically six ingredients?) however even while not them each, you'll still have such a lot flavor it'll cause you to really need to lick the plates.

The recipes square measure easy and really straightforward to form, you've got to undertake it and that i am certain you'll undoubtedly find it irresistible as a result of it's delicious.


2/3 cup brown sugar packed
3 tablespoons garlic minced
3/4 teaspoon Kosher salt
1/2 teaspoon black pepper
6 chicken breasts boneless and skinless (4-5 ounces each)
12 slices bacon
In a large bowl add the brown sugar, garlic, salt and pepper and mix until combined.
Coat the chicken in the brown sugar mixture.
Wrap each piece of chicken with two slices of bacon (aim for the end of the bacon pieces to stay under the chicken to prevent unwrapping while cooking).
Place into your baking pan (with at least 2 inch high sides).
Top with the remaining brown sugar mixture.
Cook at 375 degrees for 25-30 minutes or until cooked through and browned.
Careful to not let the brown sugar burn and blacken.


Mozzarella Bruschetta Chicken is a simple, gluten-free dinner formula that pairs the habit-forming style of recent Bruschetta with chicken and cheese cheese.

This formula is summer on the plate and then, SO good. It's all concerning home-brewed Bruschetta that may be a delicious mixture of Herby, pungent, and saucy, i.e. recent basil, cut tomatoes, balsamy vinegar, additional virgin vegetable oil, raw garlic, and that i (not so) the key ingredient – freshly cut cheese cheese . Oh, which the balsamy reduction may be a thick, sweet, and a good spoon of drinking. thus i'm a touch massacred plate, Ha!


This is as long as no one desires to be hovering over a stove within the summer. there's a walk to be had, mechanical device to run through, and for those that can inhale on the terrace. cheese Bruschetta Chicken doesn't take any time in the least and most elements may be ready before time. That means, once it is time to eat, all you have got to try to to is fry chicken, spoon on some Bruschetta, slap some cheese on prime, then bake till it melts. could not be less complicated. Let's do this!

Start by creating a balsamy reduction that is that the code for: balsamy vinegar may be a boil. you've it! Add one cup of balsamy vinegar to atiny low cooking pan and convey it to a boil, then flip the warmth down and simmer till you'll see all-time low of the pan for a second or 2 after you scrap the spatula everywhere (it can still thicken because it cools down, FYI,) concerning twenty minutes.



  • 1 cup balsamic vinegar
  • 4 chicken breasts or cutlets (see notes)
  • homemade seasoned salt and pepper
  • 4oz mozzarella cheese, sliced or shredded

For the bruschetta topping:

  • 2 cups diced tomato (see notes)
  • 1/4 cup packed fresh basil, chopped
  • 3 Tablespoons extra virgin olive oil
  • 3 Tablespoons balsamic vinegar
  • 3 Tablespoons freshly grated parmesan cheese
  • 1/2 teaspoon sugar
  • 1 medium-sized garlic clove, pressed or finely minced
  • salt and pepper


  1. Add balsamic vinegar to a small saucepan then turn heat to medium-high and bring to a boil, stirring occasionally. Turn heat down to medium then simmer and reduce until you can see the bottom of the pot for a second or two after scraping a spatula across it (see photo in post), about 20 minutes. Vinegar will continue to thicken as it cools, FYI. Set aside to cool - can be done a day ahead of time.
  2. Meanwhile, add ingredients for bruschetta topping in a medium-sized bowl then stir to combine and set aside. Can be done a day ahead of time.
  3. Place an oven rack directly underneath the broiler then preheat to high.
  4. Place a large skillet over medium-high heat then spray with nonstick spray. Season chicken on both sides with homemade seasoned salt and pepper then add to the skillet and saute until golden brown on the bottom, 2-4 minutes depending on the thickness of your chicken cutlets/breasts. Turn heat down to medium then flip chicken and saute until nearly cooked through, 4-6 additional minutes, flipping chicken again if necessary. Sometimes I place a lid on top of the skillet if it feels like the chicken is browning too quickly on the outside but still raw on the outside.
  5. Spoon 2-3 Tablespoons bruschetta topping on top of each piece of chicken followed by 1/4 of the cheese. Transfer skillet under the broiler then broil until cheese is melted. Scoop chicken onto plates then drizzle with balsamic reduction. Serve extra bruschetta topping on the side.

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