20 minute recipe

These Nashville Hot Chicken Bites are spicy, flavorful, and so easy to make!

Nashville Hot Chicken Bites

cayenne pepper

brown sugar

all purpose flour

paprika

chili powder

salt

garlic powder

canola oil

lb raw boneless, skinless chicken breast

In a small dish, stir together the cayenne pepper, brown sugar, flour, paprika, chili powder, salt, and garlic powder. Place the cut up chicken pieces into a gallon zip-seal plastic bag and add the spice mix. Seal the bag and shake/massage the contents until the chicken pieces are coated with the spices.

Add the oil to a large sauté pan/walled skillet and bring over med-high heat. Once the oil is hot, add the chicken pieces (you don’t want to overcrowd the pan, so depending on the size of your skillet you may want to work in two batches instead of one) and stir to break them up and coat them in the oil. Cook the chicken for 7-8 minutes, stirring every couple minutes (you don’t want to stir super frequently because the chicken needs time to brown and get a “crust” on each side). Once the chicken is cooked through and browned on the outside, remove from heat and serve.

Easy Lasagna Skillet Recipe is a quick and simple version of the classic Italian comfort food. This family friendly meal is ready in only 20 minutes and is sure to be a new go-to for weeknight dinners!

Easy Lasagna Skillet Recipe

c. uncooked mafaldine pasta

olive oil

lb. 93% hamburger

yellow onion, diced

garlic salt

Italian seasoning

garlic

tomato sauce

c. Parmesan cheese

c. shredded Mozzerella cheese

c. cottage cheese

https://mediavine-res.cloudinary.com/video/upload/aaruto5ecwsfy5p7sasz.mp4

A perfect recipe to have the flavor of lasagna without all the hassle! This easy 20 minute skillet lasagna recipe really can be made simply in 20 minutes, making it the perfect family dinner recipe.

Easy 20 Minute Skillet Lasagna Recipe

beef

bow tie pasta

Tablespoon Olive Oil

spaghetti sauce

Italian Seasoning

Mozzarella cheese (divided)

sour cream

Brown ground beef in a skillet over medium heat. Set aside.

Meanwhile, cook pasta according to package directions.

After noodles are cooked, drain and drizzle with olive oil, and add in spaghetti sauce.

Then add in browned hamburger, seasonings, ½ cup cheese, and sour cream.

Mix together and allow it all to combine and melt together over low heat, for 5 minutes, or until cheese is melted.

Sprinkle with additional mozzarella cheese if desired.

Easy Sushi Poke Bowls are loaded with raw fish, tons of fresh vegetables, and Asian-inspired flavors. Whip up this easy meal in just 15 minutes!

Easy Sushi Poke Bowls

¾ lb sushi-grade fish: a mix of salmon and tuna (cut into ½ inch cubes)

¼ tbsp Trader Joe's chili onion

½ tbsp soy sauce

tbsp sesame oil

onions

sesame seeds

sushi rice

pickled ginger

seaweed salad

masago (fish eggs)

avocado (sliced thinly)

cucumber (thinly sliced)

½ tbsp rice vinegar

Cut the salmon and tuna into 1/2 inch cubes.

Toss the fish with soy sauce, sesame oil, chopped green onions, and chili sauce in a medium bowl. You can let it marinate for 15-30 minutes before serving or add it to the bowls right away.

In a bowl, add sushi rice, fish, cucumber salad, and toppings of choice. Drizzle over extra sauce. Enjoy!

Poke Bowls

Slice cucumber into thin slices using a mandolin or a sharp knife. Toss with rice vinegar and salt in a medium bowl. Set aside and add to the bowl when ready.

Cucumber Salad

Whole grain oats, tahini, agave, cinnamon and raisins mixed into a delicious dough and formed into cookies!

Oatmeal Raisin Breakfast Cookies (No Bake)

whole grain oats

tahini

agave nectar (*see note below)

raisins

cinnamon

water

Combine whole grain oats, tahini, agave nectar, raisins and cinnamon in a small mixing bowl and stir together.

Add water and mix again. Allow all ingredients to sit together in the bowl for 5-10 minutes (this gives oats time to soften which makes cookies much easier to form)!

Form balls of dough and then gently smash them down and rotate to form a cookie shape. (*Tips: 1). If desired, you can leave dough in a ball shape or press into a parchment paper lined baking sheet and freeze/cut into squares. 2). If dough begins to stick to your hands while forming cookies, give them a quick rinse. This will make it much easier to create your desired shape)!

You can chill your cookies in the freezer or refrigerator before eating them or enjoy them right away. Sprinkle with additional cinnamon if desired!

Refrigerate cookies for 2 weeks or freeze for up to 3 months!

Storage:

A delicious tomato chutney recipe that&#39;s basically a ketchup substitute, full of complex flavors and a little heat. Everybody who tries it agrees it is amazing - be prepared to give lots away!

Addictive Tomato Chutney Recipe

tomatoes, (peeled,

garlic ((about a medium sized head))

raisins, ((chopped in processor))

brown sugar, ((LOWER SUGAR VERSION: 1/2 cup))

white sugar ((OMIT FOR LOWER SUGAR AND SUB 1/4 cup honey))

apple cider vinegar

lime, (zested and juiced)

ginger

hot pepper flakes (or to taste**)

cumin

black pepper

Prep the tomatoes, chopping either by hand or with a food processor: Core and quarter the tomatoes and add them - unpeeled - in batches to a food processor, whirring until evenly chopped (fairly fine). Alternately, core, peel and chop the tomatoes by hand. You should have 7 cups of chopped/pureed tomatoes.

Combine the tomatoes and all the remaining ingredients in a heavy, nonreactive 4-6 quart pot (if doubling the recipe, use an 8 to 12-quart stockpot).

Bring to a boil over high heat, then lower heat and cook at a low simmer (just a few bubbles here and there) for 1-1/2 to 2 hours until thickened.*** Stir often as it thickens to prevent scorching.

To Can: Prepare water-bath canner, lids and jars. (Refer to this complete water-bath tutorial here.)

Ladle the chutney into 1/2 pint canning jars leaving 1/4&quot; headspace and attach the two-piece canning lids. Transfer to canner as you fill and seal.

Once all the jars are added, bring the canner to a boil for 10 minutes (both half-pints and pints), adjusting heat as needed to keep a medium boil (not too hard).

When timer goes off, turn off burner, remove lid and let jars sit for 5 minutes before removing the jars to a towel-lined surface to cool for 12 to 24 hours. Check seals and store in a dark, cool place.

To Freeze: Ladle into freezer-safe containers (canning jars are okay to freeze), label and store in the freezer up to a year.

You won’t believe how easy it is to make this One Pot Creamy Sausage Pasta with Spinach. Simply cook the sausage, pasta, and cream sauce together and after 15 minutes, it’s ready to enjoy!

One Pot Creamy Sausage Pasta with Spinach

extra virgin olive oil

onion (finely diced)

sausage (sliced)

garlic (minced)

(more

oregano

red chilli flakes (optional)

14.5 oz diced tomatoes

chicken broth

heavy cream

pasta (I used Italian trottole)

½ oz spinach

mozzarella cheese

In a heavy bottom pot, add the olive oil, onion, and sausage. Sauté for 3-4 minutes on medium heat.

Add garlic, salt, oregano, and red chili flakes. Sauté for 1 minute.

Add canned tomatoes, heavy cream, chicken broth, and pasta. Mix to combine.

Bring to a boil, turn the heat to medium. Cover with lid and cook pasta according to the pasta package. (mine was 7-9 minutes)

Remove from heat, add cheese, then spinach (you might need to do it in two batches), mix to combine and let it sit for a few minutes to let the cheese melt and the spinach to wilt.

Enjoy while it’s hot. Makes great leftover.

https://www.youtube.com/watch?v=GbrzeuyIEKo

You won’t believe how easy it is to make this One Pot Creamy Sausage Pasta with Spinach. Simply cook the sausage, pasta, and cream sauce together and after 15 minutes, it’s ready to enjoy!
.
Get the full recipe for my One Pot Creamy Sausage Pasta with Spinach on https://lenaskitchenblog.com/one-pot-creamy-sausage-pasta-with-spinach-video/

It certainly won’t please any Italians, but making carbonara with orzo instead of the more usual spaghetti or rigatoni creates an unparalleled creaminess – like a risotto full of eggy, salty, porky goodness. The bain-marie method of thickening the sauce is foolproof, too – ensuring the perfect texture every time. Discover all of our sensational orzo recipes here.

Orzo carbonara

orzo

pancetta

egg,

parmesan, finely grated, plus extra to serve

Bring a pan of heavily salted water to the boil. Add the orzo and cook for 10 minutes or until al dente (cooked but still with some bite).

Meanwhile, put a small frying pan over a medium heat and add the pancetta. Cook for around 5 minutes, stirring occasionally, until crisp and golden. Set aside.

Add the egg and egg yolk to a large heatproof bowl, then whisk in the grated parmesan. Once the orzo is cooked, reserve a mugful of the cooking water, then drain.

Bring a small pan of water to a simmer, then put the bowl with the egg mixture on top (don&#8217;t let the water touch the bowl). Add the pancetta and all its rendered fat to the bowl, followed by the orzo and a splash of pasta water. At first the mixture will look wet, but stir continuously and the liquid will thicken into a glossy sauce, coating the orzo. Divide between bowls, then season with plenty of black pepper and a final grating of cheese.

Our Korean Beef and Rice is the easiest meal you&#039;ll make ALL week. It&#039;s ready in less than 20 minutes, and it tastes just as good as takeout!

Korean Beef and Rice Recipe

sesame oil

soy sauce

salt and pepper

red pepper flakes ((more

rice

Heat a large skillet over medium heat and brown beef with garlic in the sesame oil.

Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red pepper flakes. Simmer for a few minutes to blend the flavors.

Serve over steamed rice and top with green onions.

https://www.youtube.com/watch?v=ffOSfzp9How

Watch for a Christmas Menu Plan! Easy Breakfast, Lunch, Dinner, and Dessert" 
https://www.youtube.com/watch?v=b4KxCna-ahg --~--
This 20 Minute Korean Beef and Rice is my go-to recipe when I need dinner in a hurry! The flavor is delicious.
Full recipe here: http://www.sixsistersstuff.com/recipe/2013/02/korean-beef-and-rice/

20 Minute Korean Beef and Rice Recipe

This quick and easy Stove Top Ground Beef and Noodles recipe is a satisfying family dinner that is ready in just 20 minutes! Made with ground beef, egg noodles and fridge and pantry staples, this delicious dinner is perfect for busy weeknights.

Easy Stove Top Ground Beef and Noodles

egg noodles ((1 package))

onion (diced)

carrot (diced)

rib celery (diced)

flour

nutmeg

allspice

beef broth

Dijon mustard

milk ((can omit for dairy-free recipe))

Worcestershire sauce

sour cream ((can omit for dairy-free recipe))

parsley

Bring a large pot of water to a boil and cook egg noodles according to package directions. Drain.

Meanwhile, heat the olive oil in a large skillet and add the onions, carrot, and celery. Sauté for several minutes until the vegetables begin to soften and the onions turn translucent.

Add the ground beef to the sauteed vegetables and cook until browned and cooked through, being sure to break up any pieces as it cooks.

Add the flour over the ground beef and stir to coat it, cooking for 1 minute.

Add the beef broth, Dijon mustard, milk, Worcestershire sauce, nutmeg and all spice and continue to stir the mixture until it begins to thicken. Season to taste with salt and pepper.

Remove the ground beef sauce from the heat and mix in the sour cream.

Add the drained egg noodles to the skillet and stir to coat the noodles with the beef sauce. Sprinkle with parsley before serving. [Note: If your skillet is not large enough, you can place the egg noodles into the larger pot and then top them with the beef mixture.]

Did you know you could make Philly Cheese Steak Sandwiches in your Instant Pot? These cook in 8 minutes and taste just like your favorite sandwich shop!

Instant Pot Philly Cheese Steak Sandwiches Recipe

green bell pepper (sliced)

onion (medium, sliced)

beef round steak (thinly sliced)

Italian dressing mix

French Bread

Provolone cheese

Set your instant pot to SAUTE and let it heat up.

Add olive oil, sliced green bell pepper, and sliced onion and saute until cooked through (about 5 minutes.)

Add sliced steak and italian dressing mix and saute meat with vegetables for 2 minutes.

Pour in beef broth and stir one last time.

Hit CANCEL on your instant pot to shut off the saute feature.

Place lid on Instant pot with valve set to “sealing.”

Select PRESSURE COOK or MANUAL and set timer for 8 minutes.

After timer runs out, let your Instant Pot do a natural release for 10 minutes.

Cut French bread into 4 pieces (4 hoagie buns work as well!).

Scoop meat onto sandwich and top with a slice of provolone cheese.

Optional: Toast or broil your sandwich to melt the cheese.

Quick, easy, and oh-so-delicious! These peanut butter noodles are ready in less than 20 minutes and full of essential nutrients.

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Top 20 20 minute recipe recipes from across the web

The most viewed 20 minute recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nashville Hot Chicken Bites

Easy Lasagna Skillet Recipe

Easy 20 Minute Skillet Lasagna Reci...

Easy Sushi Poke Bowls

Oatmeal Raisin Breakfast Cookies (N...

Addictive Tomato Chutney Recipe

One Pot Creamy Sausage Pasta with S...

Orzo carbonara

Korean Beef and Rice Recipe

Easy Stove Top Ground Beef and Nood...

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Healthy Stewed Apples

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Vegan Cabbage-Wrapped Dumplings wit...

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The most viewed 20 minute recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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