category: dinner

A bright, ginger-orange vinaigrette is the ideal accompaniment to Crispy Striped Bass with Citrus Soba. Say hello to your new favorite feel-good meal!

Crispy Striped Bass with Citrus Soba

soba noodles

sugar

orange orange juice

tbsp. rice vinegar

tsp. grated peeled fresh ginger

Kosher salt and pepper

shallot,

olive oil

Cook soba 2 minutes less than package directions. Add snap peas and cook until crisp-tender, 1 to 2 minutes. Drain soba and snap peas.

Meanwhile, in medium bowl, whisk together orange zest, orange juice, vinegar, ginger, and 1/4 teaspoon salt. Add shallot and let sit 5 minutes. 

Heat oil in large nonstick skillet on medium. Season fish with 1/4 teaspoon each salt and pepper, then cook, skin side down, until skin is crisp and golden brown, about 7 minutes. Flip and cook until fish is opaque throughout, 2 to 4 minutes more. 

To serve, divide dressing among bowls. Top with soba (rinsing if needed), snap peas, then fish.

Balsamic-Glazed Mini Meatloaves get a two-ingredient balsamic glaze that adds a lovely tang to every tender bite of these cute mini loaves.

Balsamic-Glazed Mini Meatloaves

eggs

Worcestershire sauce

c. panko

onion,

garlic, grated

c. flat-leaf parsley leaves, finely chopped

beef

Oil, for brushing (if needed)

c. ketchup

tbsp. balsamic vinegar

Remove insert from air fryer basket. Heat air fryer to 325°F.

In large bowl, whisk together eggs, Worcestershire sauce, 3/4 tsp salt, and 1/2 tsp pepper; stir in panko and let sit 2 minutes. Stir in onion, garlic, and parsley. Add beef and mix until just incorporated.&nbsp;

Shape beef mixture into three 5- by 3-in. loaves and place on air fryer insert. (Note: If using stainless steel air fryer insert, brush lightly with oil before adding meatloaves.) Return insert (with meatloaves) to basket and air-fry 10 minutes.

Meanwhile, in small bowl, stir together ketchup and balsamic vinegar until combined. Transfer 2 tablespoons of mixture to second bowl and set aside. Brush tops and sides of loaves with remaining ketchup mixture, then continue to air-fry until internal temp registers 150°F, 13 to 16 minutes more. Brush with reserved ketchup mixture and let rest at least 5 minutes before slicing.&nbsp;

Who says waffles need to stick to breakfast? (Or that breakfast waffles need to be sweet?) These make a perfect base for a spiced lentil-arugula salad.

Savory Lentil Waffles

lentils,

red onion, thinly sliced

c. golden raisins, chopped

tbsp. sherry vinegar

c. store-bought waffle mix

curry powder

coriander

salt

pepper

c. baby arugula

c. roasted almonds, chopped

plain Greek yogurt,

In medium bowl, combine lentils,&nbsp;red onion, raisins, olive oil, and sherry vinegar.

In large bowl, whisk together&nbsp;waffle mix, curry powder,&nbsp;ground coriander,&nbsp;salt, and pepper. Prepare and cook 2 waffles in waffle maker per manufacturer’s directions.

When waffles are cooked,&nbsp;toss arugula and almonds with lentil mixture.

Cut waffles&nbsp;into pieces and spread with plain Greek yogurt if desired. Top with lentil salad.

Bite into a Philly cheesesteak slider stacked with griddled ribeye, golden onions, and melty Cheez Whiz. This mini sandwich recipe is a game day essential!

Philly Cheesesteak Sliders

lb. boneless ribeye steak

vegetable oil

yellow onion, chopped

kosher salt

tsp. black pepper

c. Cheez Whiz (homemade

(16-oz.) package dinner rolls

unsalted butter, melted

garlic salt

banana peppers, optional

Place the steak in the freezer until firm, 45 minutes to 1 hour.

On a secure cutting board, use a very sharp knife to slice the chilled steak,&nbsp;against the grain, as thinly as possible into shavings.

Heat a large cast-iron skillet over medium-high heat. Add the oil and allow it to heat until just smoking. Add the meat, onion, salt, and pepper, and allow the meat to sear without disturbing it for 5 to 7 minutes. Using a metal spatula, flip the meat and continue to cook, stirring frequently and chopping the meat with the spatula, until the meat and onions are nicely browned, 2 to 3 minutes more. Remove from the heat.

Place the Cheez Whiz in a microwave-safe bowl. Microwave on 50% power until pourable, 1 to 2 minutes, stirring every 15 seconds.

Remove the rolls from the packaging in one piece. Using a serrated knife, cut crosswise through all of the rolls at once to divide the top half from the bottom (keeping the sides of the rolls intact). Place the bottom half cut-side up on a sheet tray.

Scoop the meat and onion mixture into an even layer over the rolls. Stir the Cheez Whiz&nbsp;and spoon it evenly over the meat. Place the top bun cut-side down over the cheese.

In a small bowl, combine the melted butter, Worcestershire sauce, and garlic salt. Brush the slider buns with the butter mixture.

Bake until the tops of the rolls are golden and toasted, 10 to 12 minutes. Pull the sliders apart and serve warm, with pickled peppers, if you like.&nbsp;

These country-style ribs are fall-off-the-bone tender. They're coated in a simple spice rub recipe and barbecue sauce and slow roasted in the oven.

Country-Style Ribs

tbsp. black pepper

cayenne pepper

lb. country-style pork ribs

c. barbecue sauce,

Preheat the oven to 275°F. In a small bowl, stir together the salt, black pepper, and cayenne. Season the ribs all over with the spice mixture. Line 2 large rimmed baking sheets with aluminum foil. Arrange the ribs in a single layer on the baking sheets. Cover the ribs tightly with foil and bake until tender, 2 to 2 1/2 hours. Carefully uncover the ribs, and drain any liquid from the baking sheet.

Brush both sides of ribs evenly with 1 cup of barbecue sauce. Return to the oven and bake until ribs are fall-apart tender, about 15 to 30 minutes. Serve ribs with additional barbecue sauce.

https://streaming.hearstdigitalstudios.com/98edd3a3-df55-4d6b-a409-5ba08d11cedb/video_rover_16x9_1080p_hd_1708012796_22511.mp4

Country Style Ribs

Whole wheat flour makes this recipe for Southern chicken-fried steak just a little bit healthier.

Chicken-Fried Steak

c. white whole wheat or whole wheat flour

red (cayenne) pepper

c. reduced-fat (2-percent) milk

tbsp. reduced-fat (2-percent) milk

sandwich-cut beef steaks

c. canola oil

canola oil

On plate, combine flour, cayenne pepper, and 1/2 teaspoon each salt and black pepper. Reserve 2 tablespoons mixture.

In shallow dish, beat egg white and 2 tablespoons milk until frothy.

Dip 1 steak in flour mixture; shake off excess, then dip in egg mixture and let excess drip off. Dip in flour mixture again until coated; transfer to waxed paper-lined plate. Repeat with remaining steaks.

In 12-inch skillet, heat 1/4 cup oil on medium-high until shimmering. Shake excess flour off 1 steak; carefully add to hot oil. Cook 2 to 4 minutes or until golden brown on both sides, turning over once. Transfer to paper towels. Reheat oil; add another steak. Repeat until all steaks are cooked. Pour off fat from skillet; discard. Wipe out skillet.

In skillet, heat remaining tablespoon oil on medium-low. Whisk in reserved flour mixture. Cook 1 minute or until fragrant, whisking. Gradually whisk in remaining 1 cup milk. Heat to boiling on medium, then cook 2 minutes or until thickened, whisking. Whisk in 1/8 teaspoon salt and 1/2 teaspoon black pepper. Serve with steaks.

There's no meat or dairy, but plenty of flavor (curry, raisins) in this heart-healthy meal.

Bulgur and Cashew Stuffed Eggplant

garlic

golden raisins

c. quick-cooking bulgur

water

eggplants

c. cashews

mint

In small saucepot, heat 1 tablespoon olive oil on medium. Add crushed garlic, golden raisins, curry powder, and salt. Cook 2 minutes, stirring. Add  bulgur and water. Heat to simmering. Cover; simmer 15 minutes, or until bulgur is tender.

Meanwhile, cut eggplants in half lengthwise. Scoop out seeds. Arrange eggplant on foil-lined baking sheet, cut sides up. Brush with remaining 2 tablespoons olive oil and sprinkle with 1/2 teaspoon salt. Broil on high (6 inches from heat source) 7 minutes, or until tender.

Remove eggplant from oven; cover with foil. With fork, fluff bulgur; stir in cashews. Stuff eggplant with bulgur mixture; garnish with chopped mint.

Looking for an easy vegetarian dinner? This Creamy Polenta with Mushrooms & Collards Recipe from CountryLiving.com is the best.

Creamy Polenta with Mushrooms & Collards

c. whole milk

c. vegetable stock, divided

c. polenta (not quick cooking)

unsalted butter

Kosher salt

black pepper

lb. assorted mushrooms, large ones halved

shallot, chopped

(14.5-oz.) can chopped tomatoes, drained

collard greens

garlic cloves, chopped

red wine vinegar

Bring milk and 3 cups stock to a boil in a large saucepan. Whisk in polenta. Reduce heat to low and cook, whisking occasionally, until polenta is tender, 15 to 20 minutes. Whisk in cheese and butter until melted. Season with salt and pepper.

Meanwhile, heat oil in large skillet over medium-high heat. Add mushrooms and shallot and cook, stirring occasionally, until mushrooms are golden brown, 10 to 12 minutes. Stir in tomatoes, collards, garlic, and remaining 1/4 cup stock. Cook, stirring occasionally, until greens are wilted, 4 to 6 minutes. Stir in vinegar. Season with salt and pepper.

Serve mushroom mixture over polenta topped with additional cheese.

This air fryer pork tenderloin is coated in brown sugar, paprika, dried thyme, and garlic powder to create a flavorful crust. It is an easy dinner recipe!

Air Fryer Pork Tenderloin

pork

light brown sugar

thyme

paprika

garlic powder

Remove the pork tenderloin from the refrigerator and pat very dry. Cut in half so that it will fit into the basket of a 6-quart air fryer.

In a small bowl, combine the salt, brown sugar, pepper, thyme, paprika, and garlic powder. Brush or rub the olive all over the pork tenderloin. Sprinkle the spice mixture all over, pressing it in to the pork tenderloin to adhere.

Place the two pieces in the basket of the air fryer with space between. Cook at 400°F for 10 minutes. Flip the pork tenderloin and continue cooking at 350°F for 10 to 15 minutes more, or until the internal temperature in each piece reaches at least 145°F.

Transfer the pork to a cutting board and let rest for 5 minutes before slicing and serving.

What's for dinner? How about this one-pot lemon pasta recipe that's ready in 25 minutes! This easy meal has sauce made of butter, parmesan, and lemon.

Lemon Pasta

garlic cloves, thinly sliced

red pepper flakes

lb. spaghetti

cheese,

lemon

c. fresh lemon juice

basil,

black pepper,

Heat a large pot over medium heat; add the oil and butter. Allow the butter to foam, then add the garlic and red&nbsp;pepper flakes. Cook until fragrant, 1 minute.

Add the pasta, 6 cups of water, and salt to the pot and bring to a simmer. Reduce the&nbsp;heat to medium-low and continue simmering for 8 to 10 minutes, stirring frequently to prevent sticking, until the pasta is al dente.

Remove from the heat and stir in the parmesan, lemon zest, lemon juice, and basil. Serve topped with more parmesan, basil, and black pepper.

https://streaming.hearstdigitalstudios.com/867475d1-940f-4398-b3d1-3661eed9bc68/video_rover_16x9_1080p_hd_1711643104_34783.mp4

Everything you need to know to deep fry a turkey, from how long to what temperature and how much oil to use.

How to Deep-Fry a Turkey

vegetable, canola or peanut oil

dry brined turkey (12–14 pounds)

Carefully pour oil into the turkey fryer's&nbsp;tub or pot up to the MAX fill line.&nbsp;If using an outdoor fryer, take this time to set your turkey up on the frying accessory. (Remember all fryers are different, so follow the instructions in your user guide.)

Heat oil until it reaches 375ºF. In the meantime, pat dry brined turkey dry with paper towels. 

Add your turkey to the basket and tuck in the wings.&nbsp;Refer to your deep fryer's user guide for instructions on how to safely lower your turkey into the oil. If using an outdoor fryer, you should&nbsp;turn off the flame and&nbsp;gently (and slowly)&nbsp;lower your turkey into the oil until it's completely submerged, then close the lid and turn the flame back on and set a timer.&nbsp;When using an indoor fryer, gently lower the basket into the oil for 30 seconds, then carefully remove and place on a sheet pan to rest.

Fry turkey until thigh reaches an internal temperature of 180ºF, 3 to 4 min per pound.&nbsp;When the timer expires, turn off the heat and&nbsp;use the fryer's included handling tools to&nbsp;carefully lift the turkey out of the oil – the slower, the better to allow oil to drip out of the turkey and to avoid accidentally dropping it back in, which could cause burning.&nbsp;

&nbsp;Cautiously transfer to a cooling rack set atop a sheet pan to drain. Let rest for at least 20 min before carving.

How to deep-fry a turkey: 

https://streaming.hearstdigitalstudios.com/2ada336f-eab6-4ac4-a841-8e9eabaffe4d/video_rover_16x9_1080p_hd_1666905376_475.mp4

Get adventurous in the kitchen! Try deep frying instead of oven roasting a turkey. Here’s how to achieve a perfect, crispy deep-fried turkey.

How to Deep Fry a Turkey

Top sausage-filled stuffed peppers with fried eggs for a meal that's perfect for brunch or dinner.

Sausage and Egg Stuffed Peppers

large bell peppers (any color)

bulk breakfast sausage

garlic cloves,

plum tomatoes,

c. cooked white or brown rice

c. baby spinach

c. shredded cheddar-jack cheese

sauce,

Preheat the oven to 375 ̊. Trim the bottoms of the bell peppers (without creating any holes) so they sit upright without tipping over. Next, cut off the tops. Remove and discard the stems, then finely chop the tops; set aside. Scoop out and discard the seeds and membranes.

Place the bell peppers in a microwave-safe bowl with 1⁄2 cup water. Cover and microwave until beginning to soften, 7 to 12 minutes. Uncover and set aside until cool enough to handle. Stand up the peppers in a baking dish just large enough to hold them.

Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up into small crumbles, until cooked through, 4 to 5 minutes. Remove to a plate.

Add the onion, garlic and the chopped bell peppers to the drippings in the skillet. Cook until starting to brown, 6 to 8 minutes. Add the tomatoes and cook, stirring, until they break down, about 2 minutes. Return the sausage to the pan along with the rice, spinach, salt and pepper; stir until the spinach wilts. Remove from the heat and fold in the cheese.

Fill the bell peppers with the rice mixture, leaving 1⁄2 inch of space at the top. Pour 1⁄2 cup water into the baking dish. Bake, uncovered, until the filling is heated through, about 15 minutes.

Remove from the oven&nbsp;and carefully crack 1 egg into each stuffed pepper. Bake, uncovered, until the egg whites are set but the yolks are still runny, 15 to 20 minutes more. Serve with hot sauce.

Craving comfort food? This chicken and stuffing casserole is just the recipe for you! Swap in leftover holiday turkey and stuffing if you have some to use up.

Chicken and Stuffing Casserole

onion

c. chopped carrot

celery

c. all-purpose flour

c. low-sodium chicken broth, divided

c. chicken

c. frozen peas

heavy cream

turmeric

Nonstick cooking spray

parsley,

In a Dutch oven, melt 1/2 cup of the butter over medium-high heat. Add the onion, carrot, and celery, and cook until the vegetables are beginning to soften, about 3 minutes. Sprinkle the flour over the vegetable mixture and cook, stirring frequently, for 1 minute.&nbsp;

Gradually stir in 4 cups of the chicken broth. Bring to a boil, then reduce the heat medium-low. Simmer, stirring often, for about 5 minutes or until the sauce begins to thicken. Stir in the chicken, peas, cream, thyme, salt, pepper, and turmeric. Return to a simmer and cook for 3 minutes more.&nbsp;

Spray a 13-by-9-inch baking dish with nonstick spray and pour in the chicken mixture. Place the remaining 1/2 cup of butter in a large, microwave safe bowl. Cover and cook on high for 1 minute to melt. Stir in the stuffing mix, remaining 2 cups of chicken broth, and the parsley. Let stand 2 minutes or until the stuffing mix has absorbed the broth.&nbsp;

Top the chicken mixture evenly with the stuffing mixture. Bake until golden brown on top and bubbly around the edges, 30 to 35 minutes. Let stand 15 minutes. Sprinkle with additional chopped parsley before serving.

https://streaming.hearstdigitalstudios.com/50ae3d9c-5ec9-45e7-9884-86588a8f59d5/video_rover_16x9_1080p_hd_1724442561_76688.mp4

How to make chicken and stuffing casserole.

Top 13 category: dinner recipes from across the web

The most viewed category: dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crispy Striped Bass with Citrus Sob...

Balsamic-Glazed Mini Meatloaves

Savory Lentil Waffles

Philly Cheesesteak Sliders

Country-Style Ribs

Chicken-Fried Steak

Bulgur and Cashew Stuffed Eggplant

Creamy Polenta with Mushrooms & Col...

Air Fryer Pork Tenderloin

Lemon Pasta

How to Deep-Fry a Turkey

Sausage and Egg Stuffed Peppers

Chicken and Stuffing Casserole

Top 13 category: dinner recipes from across the web

The most viewed category: dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crispy Striped Bass with Citrus Sob...

Balsamic-Glazed Mini Meatloaves

Savory Lentil Waffles

Philly Cheesesteak Sliders

Country-Style Ribs

Chicken-Fried Steak

Bulgur and Cashew Stuffed Eggplant

Creamy Polenta with Mushrooms & Col...

Air Fryer Pork Tenderloin

Lemon Pasta

How to Deep-Fry a Turkey

Sausage and Egg Stuffed Peppers

Chicken and Stuffing Casserole

The most viewed category: dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine