Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love

Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love

by Addie Gundry

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Overview

With plenty of one-pot meals, dinners ready in under half an hour, and innovative flavor combinations to spice up your go-to proteins, 103 Everyday Dinner Ideas author Addie Gundry has the answers. This third book from the RecipeLion collection is poised to become a go-to resource for singles, couples, and families. Driven by the recipes homecooks search for most on the web like lasagna, salmon, pork chops, and ground beef, this book presents 103 great everyday dinner ideas that real people are searching for daily.

Product Details

ISBN-13: 9781250132321
Publisher: St. Martin''s Publishing Group
Publication date: 11/28/2017
Series: RecipeLion Series
Sold by: Macmillan
Format: NOOK Book
Pages: 224
File size: 200 MB
Note: This product may take a few minutes to download.

About the Author

ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant.
ADDIE GUNDRY received her masters in culinary arts at Auguste Escoffier in Avignon, France. She has worked for chefs including Daniel Boulud, Thomas Keller, and Martha Stewart on management, restaurant openings, brand development, editorial, marketing, and sales. In 2015, she won Cutthroat Kitchen on The Food Network. As the executive producer for RecipeLion, Addie creates culinary content for multiple web platforms and communities. She excels at making easy recipes elegant.

Read an Excerpt

CHAPTER 1

Appetizers and Salads

How do you start your meal? If I could, I would eat appetizers all day. This chapter is a collection of my favorites. From antipasti to fried pickles to barbecue meatballs, there is something for every occasion.

Bacon-Wrapped Smokies

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 30 to 35 minutes

With smoky bacon and caramelized sugar, these beef cocktail sausages are wrapped up for flavor with a kick. They're crispy and spicy with a little cayenne to give you the texture and taste that will keep you going back for more. Served with honey mustard and a dash of red pepper flakes, each is a perfect bite.

INGREDIENTS

¼ cup packed light brown sugar Pinch cayenne pepper
DIRECTIONS

1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. Combine the brown sugar and cayenne pepper on a small plate.

2. Wrap each cocktail sausage in a quarter slice of bacon and dredge in the brown sugar mixture, pressing to coat well. Place the sausages seam side down on the baking sheet. Drizzle the maple syrup over the sausages.

3. Bake until the brown sugar has caramelized and the bacon is crisp, 30 to 35 minutes. Meanwhile, in a small bowl, mix the honey mustard and red pepper flakes.

4. Serve the sausages with the honey mustard mixture for dipping.

NOTES

If you don't have prepared honey mustard on hand or can't find it at the store, just whisk ¼ cup honey, ¼ cup mayonnaise, ¼ cup Dijon mustard, and 1 tablespoon white distilled vinegar together.

Barbecue Meatballs

Yield: Makes 36 meatballs | Prep Time: 25 minutes | Cook Time: 35 to 40 minutes

Meatballs are one of my favorite dishes, and I like them even better when they are bite-size. It makes them oh-so-poppable and perfect to set out on the kitchen counter while preparing the main course.

INGREDIENTS

1 cup quick-cooking oats
DIRECTIONS

1. Preheat the oven to 350°F and grease a wire rack set in a rimmed baking sheet.

2. Combine the oats, ½ cup of the onion, the half-and-half, egg, garlic, salt, chili powder, and pepper in a large bowl. Crumble the beef or turkey over the mixture and mix well. Roll the mixture into 1-inch balls and place on the rack. Bake for 20 minutes, or until the meat is no longer pink inside.

3. While the meatballs are cooking, combine the ketchup, brown sugar, remaining ¼ cup onion, liquid smoke, if using, and espresso powder in a saucepan. Bring to a boil and simmer for 2 to 3 minutes.

4. Remove the meatballs from the oven and drizzle the sauce over the meatballs. Cook the meatballs for an additional 15 to 20 minutes, until the internal temperature reaches 160°F for ground beef or 165°F for ground turkey. Arrange the meatballs on a platter or in a bowl and serve.

Olive and Mozzarella Antipasti

Yield: Serves 4 | Prep Time: 5 minutes | Marinate Time: 2 hours

I could eat this appetizer every day! Delicious olives and roasted red peppers drenched in olive oil, basil, and lemon — doesn't that just sound heavenly? The lemon adds a hint of tang that perfectly complements the rich mozzarella cheese. It's the perfect dish to share, to munch on, and to carry you through 'til dinner is ready.

INGREDIENTS

1 cup pitted olives, any variety
DIRECTIONS

Combine all the ingredients in a large bowl. Let marinate for at least 2 hours at room temperature before serving.

Mango-Tomato Salsa

Yield: Makes 2 cups; serves 4 to 6 | Prep Time: 15 minutes | Chill Time: 1 hour

I volunteer as a chef-instructor for a program in Chicago that teaches first-graders about healthy eating. We learn about ingredients and make recipes — it's a blast! Many of the kids have never seen a mango before I come to visit, and some are hesitant to try it. After helping to make this deliciously simple salsa, they inevitably say that can't wait to make it at home with Mom and Dad. Serve this salsa with tortilla chips.

INGREDIENTS

2 mangoes, peeled and cut into ½-inch pieces
DIRECTIONS

Combine all of the ingredients in a large bowl and stir to coat evenly with lime juice. Season with salt and pepper to taste. Refrigerate for at least 1 hour before serving.

Parmesan Ranch Oyster Crackers

Yield: Makes 5½ cups oyster crackers | Prep Time: 5 minutes | Cook Time: 5 minutes

This was my grandfather's beloved recipe. There was never a time that I recall when we didn't have these zesty oyster crackers at the farm or cabin. As a young aspiring chef, I thought it was so innovative that he transformed these plain little crackers into something amazing.

INGREDIENTS

1 (9-ounce) bag oyster crackers 1/3 cup olive oil 1 (1-ounce) packet ranch dressing and seasoning mix ¼ cup grated Parmesan cheese

DIRECTIONS

1. Preheat the oven to 200°F. In a large bowl, combine the oyster crackers with the oil and ranch seasoning. Stir until well coated.

2. Pour onto a rimmed baking sheet and bake for 5 minutes, until slightly golden brown and the seasoning adheres. Remove from the oven and allow to cool for at least 5 minutes.

3. Top with the cheese, transfer to a bowl, and serve.

NOTES

These are great warm or at room temperature. Stored in an airtight container, they will keep for four or five days — if they last that long!

Party Mix

Yield: Serves 8 to 10 | Prep Time: 10 minutes | Cook Time: 10 minutes

When I taught at The Food Business School at The Culinary Institute of America, we created a three-day workshop in which, using design-thinking methods, we redesigned snack mix. We experimented with sweet flavor profiles, spicy ones, and even combinations of the two. In the end, it's safe to say that I have made about a gazillion party mixes, and this is the one that ranks the best with everyone we have asked!

INGREDIENTS

3 cups Wheat Chex cereal
DIRECTIONS

1. Preheat the oven to 250°F. In a large bowl, combine the cereal, pretzels, and popcorn.

2. In a separate bowl, whisk together the Worcestershire sauce, melted butter, Mixed-Up Salt, sugar, and garlic powder. Pour over the cereal mixture and stir to combine.

3. Spread the mixture out on a baking sheet and bake for 10 minutes. Transfer to a large bowl and serve.

Cilantro Pepper Queso Dip

Yield: Serves 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Often during my boarding school days, the most exciting outing my friends and I made was to Chili's. Four to six of us girls would get on the white school bus shuttle and head over to the mall to eat queso dip. It was always full of flavor (and grease) and served with a ton of chips. To this day, I'm nostalgic for that cheesy yellow dip, so here's my best rendition of that fond dinner memory.

INGREDIENTS

½ cup half-and-half
For serving:

Chopped tomatoes Fresh cilantro Sliced jalapeño, banana, or bell peppers, seeds and membranes removed Tortilla chips

DIRECTIONS

1. Preheat the oven to broil. In an 8-inch ovenproof skillet, bring the half-and-half to a very low boil over medium-high heat. Reduce the heat to low and whisk in the Oaxaca and cheddar cheeses until smooth. Add the canned jalapeños, hot sauce, oregano, cumin, and salt and continue to whisk until smooth.

2. Place the pan under the broiler for 3 to 5 minutes, until the top just begins to brown and bubble. Garnish with tomatoes, cilantro, and sliced peppers and serve immediately with chips for dipping.

NOTES

The recipe can be spiced up to your taste by adding more jalapeños or hot sauce or adding a pinch of red pepper flakes to the cheese mixture.

Oaxaca cheese and canned jalapeños are available in most supermarkets or in Mexican markets; if you can't find Oaxaca cheese, mozzarella makes a good substitute. Or you can substitute an equal amount of pepper Jack cheese and omit the canned jalapeños.

Seven-Layer Mexican Dip

Yield: Serves 4 | Prep Time: 15 minutes | Chill Time: 1 hour

One of the easiest appetizers you can make is a layered dip. Layer a few tasty ingredients, chill them, and then serve with chips. There are probably a million different versions of a seven-layer dip, but this one has a bit of a kick that keeps everyone coming back for more. Have plenty of tortilla chips on hand!

INGREDIENTS

½ cup salsa
DIRECTIONS

Pour ¼ cup of the salsa into a 2-quart bowl and spread the refried beans on top. Gently spread the sour cream over the refried beans, then add the remaining ¼ cup of the salsa. Sprinkle the top evenly with the corn, then the peppers, black olives, and avocado slices. Sprinkle with the salt, pepper, and cilantro, chill for at least an hour, and serve.

Spinach Parmesan Dip

Yield: Serves 6 to 8 | Prep Time: 10 minutes | Cook Time: 20 minutes

I love this as a hot appetizer as well as a dinner topping! Make it for a crowd and save what's left for dinner the next day. Just top a grilled chicken breast with the dip, and it will melt on top like butter to make a fun, new weeknight flavor. Serve with slices of baguette, chips, or crackers.

INGREDIENTS

1 (14-ounce) can artichoke hearts in water, drained
DIRECTIONS

1. Preheat the oven to 350°F. Spray a 9-inch deep-dish pie plate with cooking spray. Coarsely chop the artichokes and place them in a medium bowl.

2. Place the spinach in a colander and press with a spoon to remove excess moisture, then transfer to a clean non–terry cloth kitchen towel and roll and squeeze to remove as much moisture as possible.

3. Add the dried spinach into the bowl with the artichokes, then add all but 2 tablespoons of the Parmesan, the mayonnaise, mozzarella, Italian dressing mix, and garlic. Stir to combine, then spread in the prepared pie plate.

4. Top with the reserved Parmesan and bake for 20 minutes until lightly browned and heated through. Serve.

NOTES

To make ahead, assemble the dip, cover with plastic wrap, and refrigerate until needed. Bake straight from the refrigerator, adding 5 minutes to the bake time.

Grilled Romaine with Blue Cheese Dressing

Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 5 minutes

I learned about grilled romaine from my mother-in-law, and it's to die for. The slightly wilted and almost-warm lettuce with a grill char stands up to the thick and creamy blue cheese dressing and heirloom tomatoes. It's perfect for a crowd or just for you.

INGREDIENTS

2 romaine hearts
DIRECTIONS

1. Preheat the grill to medium-high heat (about 450°F).

2. Slice the romaine hearts in half lengthwise and brush with the olive oil. Place the romaine hearts, cut side down, on the grill and cook for 5 minutes, until charred and wilted.

3. Transfer to a platter and top with the dressing, crumbled blue cheese, and tomato slices. Sprinkle with salt and pepper to taste and serve.

NOTES

If you don't have access to a grill, you can use a grill pan on the stove, preheated over high heat for 5 minutes.

Zesty Lemon Salmon on Greens

Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 10 to 15 minutes

Salmon is delicious served cold on a salad at night, and all you have to do is top mixed greens with a balsamic vinaigrette. If you are not in the mood for greens, place the fish on a toasted bun with a little aioli and lettuce for a delicious weekday sandwich.

INGREDIENTS

Salmon
Vinaigrette
DIRECTIONS

1. For the salmon: Preheat the oven to broil. Line a baking sheet with aluminum foil.

2. Place the salmon skin-side down on the baking sheet and sprinkle with the red pepper flakes, salt, and pepper. Arrange the lemon slices over the fish. Broil for 10 minutes, until the salmon is cooked through.

3. For the vinaigrette: Meanwhile, combine the oil, vinegar, mustard, and shallot in a jar with a lid and shake. Divide the mixed greens among 4 plates and drizzle some of the vinaigrette over the greens. Place a salmon fillet on each plate and serve, garnished with fresh dill.

NOTES

I like to make salmon on Sunday to eat later in the week. Put in a sealed container and store in the fridge for up to 3 days.

Shrimp Cocktail

Yield: Serves 4 | Prep Time: 5 minutes | Cook Time: 3 minutes

Peel-and-eat shrimp are simply the greatest. I have fond summer memories of eating fresh shrimp by the beach, and every Christmas Eve my family loves to make this special holiday appetizer. No matter what time of year you eat them, shrimp are so versatile and just the most delicious way to start the evening.

INGREDIENTS

¼ cup lemon juice, plus lemon wedges for serving
DIRECTIONS

1. Bring 1 gallon water and the lemon juice to a boil in a large stockpot.

2. Meanwhile, stir the ketchup, horseradish, shallot, garlic, Worcestershire sauce, and hot sauce in a medium bowl to combine. Season with salt and pepper to taste; refrigerate until needed.

3. Add the shrimp to the boiling water and cook until they curl and turn a light pink, about 3 minutes. Drain and let cool to room temperature.

4. Peel the shrimp and place in a bath of ice water to cool, about 5 minutes. Serve with the chilled cocktail sauce and lemon wedges.

Chicken-Slaw Salad

Yield: Serves 4 | Prep Time: 10 minutes | Cook Time: n/a

Rotisserie chicken is my secret ingredient and a good friend to the frazzled home chef. Whenever I am in a hurry, I pick one up at the store and add it to anything and everything — including pasta, cold salads, and hot soups — to make a great meal. I love this healthy salad because it's a refreshing summer dish, and the leftovers are just as good the next day.

INGREDIENTS

¼ cup olive oil
DIRECTIONS

1. Combine the oil, vinegar, mustard, and minced shallot in a jar with a lid and shake well.

2. Combine the shredded chicken, coleslaw mix, raisins, salt, and pepper in a large bowl. Add the vinaigrette and stir to combine. Divide into 4 bowls and serve immediately.

(Continues…)



Excerpted from "Everyday Dinner Ideas"
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Excerpted by permission of St. Martin's Press.
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Table of Contents

Everyday Dinner Ideas
Introduction
1
Appetizers and Salads
Bacon-Wrapped Smokies
BBQ Meatballs
Olive and Mozzarella Antipasti
Mango-Tomato Salsa
Parmesan Ranch Oyster Crackers
Party Mix
Cilantro Pepper Queso Dip
Seven-Layer Mexican Dip
Spinach Parmesan Dip
Grilled Romaine with Blue Cheese Dressing
Lemon-Red Pepper Salmon Salad
Shrimp Cocktail
Chicken-Slaw Salad
Fried Pickles
2
Soups and Stews
Chicken and Wild Rice Soup
Taco Soup
Beef Stew
Slow-Cooker Chicken Noodle Soup
Easy Cheesy Loaded Potato Soup
Old-Fashioned Chicken and Dumplings
Hearty Southwest Chili
Summer Corn Chowder
The Perfect Tomato Soup
Butternut Squash Soup
3
Poultry
Cheesy Chicken and Rice
Four-Ingredient OMG Chicken
Buffalo Chicken on Flatbread
Chicken Cordon Bleu
Roasted Chicken
Crispy Chicken
Lemon-Pepper Chicken Breasts
Chicken Parmesan Sandwiches
Bourbon Chicken
Chicken Sandwiches
Avocado Basil Turkey Burgers
Turkey Wrap
4
Beef and Pork
Daniel’s Meatloaf
Pot Roast
Stuffed Peppers
Bacon Cheeseburger Walking Tacos
Slow-Cooker Pulled Pork
Pork Chops in Mushroom Sauce
Ranch Pork Chops
Sticky Ribs
Smothered Pork Chops
Kielbasa, Pepper, and Onion Hash
Quiche
Philly Cheesesteak Sandwiches
Reuben Panini
Meatball Sandwiches
Ham and Cheese Potatoes
5
Pasta
Tuna Casserole
Eggplant Parmesan
Baked Ziti
Weeknight Turkey Lasagna
Buffalo Chicken Mac and Cheese
Bacon Ranch Chicken Dinner
Pesto Tortellini
Shrimp with Angel Hair
Chicken Broccoli Alfredo
6
International Flavors
Fish Tacos
General Tsao’s Chicken
Pierogi Casserole with Sausage
Hungarian Goulash
Orange Chicken
Easy Chicken Fried Rice
Asian Burgers
Beef Stroganoff
7
Side Dishes
Southern Fried Cabbage
Hash Brown Casserole
Au Gratin Potatoes
Cheesy Street Corn
Maple-Glazed Carots
Loaded Mashed Potatoes
Blue Cheese Corn
Cornbread
Creamed Spinach
Smoky Baked Beans
8
Grilling Made Easy
Skirt Steak Tacos
Sonoran Hot Dogs
Shrimp Kebabs
Grilled Pizza
Grilled Jalapeño Poppers
Mediterranean Chicken Salad
Brussels Sprouts and Bacon on the Grill
Grilled Pineapple
Peanut Butter Cup S’mores
Grilled Mussels
Grilled Tequila Chicken
Mushroom-Stuffed Grilled Potatoes
Raspberry-Balsamic Chicken Wings
Marinated Steak Kebabs
9
Dessert
Addie’s Confetti Cake
Pineapple Hummingbird Cake
Berry Crumble
Malted Milk Ball-Marshmallow Brownies
Lemon-Honey Cheesecake
Angel Food Cake
Cherry Pie
Dark Chocolate Bacon Espresso Bark
Lemon Bars
Caramel Crunch Cracker Bars
Super Chewy Chocolate Brownies

Acknowledgments
About the Author

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