dinner idea

This Bourbon Street Chicken recipe is bursting with flavor, without alcohol, prepared in a slow cooker or quickly on your stovetop, served on a bed of rice!

Bourbon Street Chicken

chicken breasts, boneless, skinless,

chicken thighs, boneless, skinless,

olive or another vegetable oil

garlic,

ginger, ground

red pepper flakes cayenne pepper

apple or pineapple juice

brown sugar, packed

ketchup

apple cider vinegar

chicken broth

soy sauce

I use a large skillet but a good sized pot will work beautifully for this recipe. Remember whatever you use has to hold all of the chicken pieces and the liquid.

In a large skillet, over medium heat, place oil and wait until it shimmers or a drop of water flicked in it dances.  

Cook your chicken pieces until browned and no longer pink inside. I usually make mine bite sized and find that the easiest to eat and serve. Exact timing will depend on the size of your chicken pieces.

While chicken is cooking grab a large mixing bowl and combine soy sauce, broth, cider vinegar, ketchup, brown sugar, juice, crushed red pepper flakes or cayenne, ginger and garlic. Stir until everything is dissolved together.

As soon as your chicken is cooked pour soy mixture into your skillet with your chicken.

Bring to a good boil.

Reduce heat and simmer for 20 minutes.  You want to reduce the amount of liquid in the skillet or pot with your chicken. We use a lot and love to drizzle it all over rice or as dressing on a salad.

Usually, I serve the chicken pieces with a slotted spoon to control the amount of liquid that is served but more often than not I don&#x27;t even need to.

Serve and enjoy!

If using a slow cooker to prepare this dish consider leaving your chicken breasts or chicken thighs whole just to switch things up. This will make thickening the sauce easier because the chicken will be easy to remove from your slow cooker.

In a medium bowl, mix the garlic, ginger, red pepper flakes, apple juice, broth, brown sugar, ketchup, cider vinegar and soy sauce together.

Place the chicken thighs into the crockpot.

Pour the mixed sauce into the crockpot and over the chicken, then use tongs to coat the chicken thighs in the sauce.

Cook on high for 4 hours, until the chicken is tender.

Sprinkle with chopped green onions all over the top.

Serve with rice.

SLOW COOKER

Once your chicken has totally finished cooking, use a ladle and remove a cup or so of the sauce from your slow cooker and put it in a heat resistant measuring cup or a small saucepan.

Regardless of which option you choose, remove chicken and turn your slow cooker up to high.

TO THICKEN SAUCE

Add cornstarch to liquid and whisk until blended.

Bring mixture to boil and allow to thicken.

Once thickened, you have the option of serving the sauce from here. If needed add some more liquid from your slow cooker to your saucepan and some more cornstarch. This is the fastest way to thicken this sauce and serve it with your dinner. Otherwise look below.

Return mixture to slow cooker, that is now set to high, with the rest of the sauce and stir until incorporated. Return your chicken to your slow cooker once your sauce is thick enough for you to serve.

Option 1 Saucepan

Add cornstarch to liquid and whisk until totally blended.

Return mixture to your slow cooker, that is already on high, and wait for sauce to boil and thicken. Repeat cornstarch procedure one more time if necessary to thicken your sauce. If your slow cooker has an element setting use it now. Your sauce will thicken quicker if it is simmering, NOT rigorously boiling.

Option 2 Measuring Cup

Sweet Potato Sheet Pan dinners are easy to prepare, flavorful, versatile, healthy, a wonderful, vibrant blend of sweet and savory with minimal cleanup. Add sausage or chicken and you have the perfect weeknight dinner!

Sweet Potato Sheet Pan

sweet potatoes,

white onion (roughly chopped (you can leave some layers together))

sweet bell pepper, diced

fresh rosemary, chopped (to mix in)

green beans,

Italian seasoning

pepper

butter, softened

brussels sprouts, ends

olive oil

sea salt

Line a rimmed baking sheet with tin foil and coat with cooking spray.  Set aside.

Clean and prepare your vegetables for roasting (make sure to peel the brussels sprouts if needed).  Cut vegetables (except sweet potatoes and brussels sprouts) into bite sized pieces.

Peel the washed sweet potatoes and cut into 3/4 inch cubes.

In a large bowl, toss together sweet potatoes, onion, bell pepper, rosemary, garlic, carrots, green beans, mushrooms, Italian seasoning, pepper, oil and butter.  A.dd one tablespoon of oil at a time until all the vegetables are coated.

Pour out onto one side of the lined baking sheet.  Sprinkle with salt and place sprigs of rosemary (or your favorite herb) on top and set aside.

Cut brussels sprouts in half and mix them in that same bowl with oil.  Pour out onto the other side of your baking sheet. Sprinkle with pepper and sea salt.

Bake at 400 for 35 to 45 minutes, or until potatoes are crisp tender with some charred edges and tips. Exact timing will depend on the size of your vegetable pieces and chunks.

After 15 to 20 minutes of cooking, stir and mix vegetables so that all sides are cooked throughout.

Serve with rice or as desired. Enjoy!

Cheese. Chicken. Beans. Rice. What&rsquo;s not to love about this one-skillet chili meal for the whole family? Transform Zatarain&rsquo;s&reg; Black Beans and Rice into a colorful, satisfying dish with bell pepper and diced tomatoes. Authentic sure is tasty.

Cheesy Chicken Black Bean and Rice Chili

chicken breasts

onion

red bell pepper

water

(14 1/2 oz) diced tomatoes undrained

(8 oz) tomato sauce

Black

tbsp chili powder

Cheddar cheese

step 1

Heat 1 tablespoon of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until no longer pink. Remove from skillet. Set aside. Add remaining 1 tablespoon oil, onion and bell pepper to skillet; cook and stir 5 minutes or until tender-crisp. 

step 2

Stir water, diced tomatoes, tomato sauce, Rice Mix and chili powder into skillet. Bring to boil. Reduce heat to low; cover and simmer 15 minutes.  Stir occasionally to prevent rice and beans from sticking.  

step 3

Stir in chicken. Cover and cook 10 minutes or until rice is tender.  Remove from heat. Sprinkle with cheese. Cover and let stand 5 minutes before serving. 

Creamy, cheesy queso pasta! Quick and easy dinner idea!

How To Make Skillet Queso Pasta

lb Rotini pasta

beef

oz salsa con queso ((I used Target's Good & Gather brand))

Original Rotel (diced tomatoes and green chilies) (undrained)

oz cheese

Boil&nbsp;pasta&nbsp;according to the&nbsp;package directions&nbsp;in&nbsp;a large pot of salted water&nbsp;until&nbsp;al dente.&nbsp;Drain&nbsp;and set aside.

In a large pot or deep skillet, over&nbsp;medium heat,&nbsp;add&nbsp;ground beef and break it up&nbsp;(Season beef with&nbsp;salt,&nbsp;pepper, onion powder,&nbsp;cumin, chili powder,&nbsp;and garlic powder. I don&#39;t measure this, just sprinkle it evenly over one side of the beef).

Cook beef until done and&nbsp;drain&nbsp;off the fat.

Pour&nbsp;in Rotel&nbsp;tomatoes&nbsp;(undrained) and salsa con&nbsp;queso&nbsp;sauce. Stir to combine.

Stir&nbsp;in cooked&nbsp;pasta&nbsp;until coated.

Remove from heat and&nbsp;stir&nbsp;in shredded&nbsp;cheese. (Use as much as you desire)

Sprinkle&nbsp;with parsley to garnish (optional but it adds a nice pop of color)

Taste and add additional spices (see notes) if desired. Serve hot.

Vegan Sushi Bake is the perfect solution for your sushi cravings. Classic sushi flavors are baked until golden perfection!

Vegan Sushi Bake

rice

salt

tbsp rice vinegar

tbsp sugar

tbsp furikake

400 g smoked tofu

mayonnaise

tbsp sriracha

tsp sesame oil

tbsp chopped scallions

nori sheet

avocado

cucumber

sriracha mayo

sesame seeds

Cook the sushi rice according to the package instructions. Once cooked, transfer the rice to a large bowl and let it cool slightly.

In a small bowl, combine the rice vinegar, sugar, and salt. Microwave the mixture for about 30 seconds to dissolve the sugar. Pour this vinegar mixture over the cooked rice and gently fold it in, ensuring that each grain is coated. Allow the rice to cool completely.

Make the Sushi Rice

Thinly cut the firm tofu into small cubes.

In a bowl, combine the tofu with the soy sauce, vegan mayonnaise, sriracha, sesame oil and chopped scallions.

Make the Marinated Tofu

In a baking dish, spread the cooked rice evenly as the base layer. Layer the marinated tofu on top of the rice.

Bake until golden &amp; crispy (about 15-20 minutes), then top with avocado, cucumber slices, vegan sriracha mayo and sesame seeds.

Enjoy by wrapping it with a shredded nori sheet!

Make the Sushi Bake

Really nice recipe and easy to make! I added carrots and Paprika to the toppings. It’s nice that you can have many variants of this dish by just changing the toppings!

https://www.youtube.com/watch?v=jCH8swrx1cw

Vegan Sushi Bake 🍱

Beef tenderloin wrapped in prosciutto, duxelles and covered in puff pastry is a classic and elegant main course

How to Make Beef Wellington

tbsp dijon mustard

kosher salt (to taste)

oz mushrooms (white button, cremini etc)

shallots,

unsalted butter

dry sherry (optional)

springs fresh thyme (leaves only)

black pepper (to taste)

puff pastry dough

eggs beaten

prosciutto (thin, chilled)

Clean mushrooms if necessary using a paper towel, towel or brush.  Finely chop the mushrooms, garlic and shallots with a chef knife or add to a food processor and pulse until finely chopped.  Do not let food processor run continuously.

Heat a saute pan over medium heat.  Add butter.  Saute shallots until translucent.  Add mushrooms and cook until most of the liquid has evaporated and mushrooms are caramelized.  Keep a close eye on the mushrooms and don&#039;t allow them to burn.  Throughout the process as the mushrooms caramelize, gradually add the sherry.  Allow the liquid to evaporate.  The mushrooms should appear dry.  Mix in the fresh thyme leaves and set aside to cool.   When cooled to room temperature, place in bowl and refrigerate.

Make Mushroom Duxelles

Using butcher&#039;s twine, tie the tenderloin in multiple areas to create a more even cylindrical shape.  This will allow for a more even cook.

Pat the surface of the meat dry with a paper towel if wet.  Lightly coat entire surface with oil. Lightly salt the beef. (Note: there is salt in the prosciutto so you don&#39;t want to be excessive when salting the meat.)

Preheat large skillet to medium-high heat.

Quickly sear all sides of the beef including the ends.  NOTE: You are only searing the meat not cooking it at this point.

Remove beef from skillet.  Cool to room temperature.  When cool, place beef in refrigerator covered with plastic wrap to chill.

Prepare Beef Tenderloin (Chateaubriand)

Lay out multiple overlapping pieces of plastic wrap approximately 2 feet long on your countertop.  Lay down approximately 14 overlapping pieces of prosciutto being careful not to rip the slices.  You want the prosciutto to be able to wrap entirely around the Wellington as well as extend at least 3 inches beyond each end.

Remove the duxelles from refrigerator and lay down an even rectangle of duxelles that is wide enough to extend an inch or so beyond the ends of the tenderloin.  In addition, you want the duxelles layer long enough to wrap entirely around the meat.  An offset spatula or a spatula with a little bit of cooking spray on it helps to push it down evenly.

Prepare Prosciutto and Duxelles Layer

Remove the beef tenderloin from the refrigerator and coat in dijon mustard.  Place tenderloin in center of duxelles.  Use the plastic wrap to gently lift the prosciutto up and over the beef tenderloin.  You want to wrap it as tight as possible in the plastic wrap to form an even log shape.  Twist the ends of the plastic and secure.  Place in the refrigerator to chill.  This may be done a day ahead of time (preferred).

Wrap Up The Tenderloin

Lightly flour your countertop with white flour.  Unwrap your chilled dough.  If it is too rigid, allow pastry to warm up slightly until it is pliable.  Chances are, your puff pastry even when rolled out might not be long enough to fully envelop the entire tenderloin.  If this might be the case, gently press together the edges of 2 pieces of puff pastry until one solid piece is formed.  Use a rolling pin to gently roll out the pastry until it is approximately 1/3rd inch thick.

Either working on a silicone mat, or on overlapping plastic wrap, place the tenderloin onto the rolled out pastry dough.  Roll up the tenderloin in the puff pastry lengthwise first.  At the seam where the dough meets to seal up, brush one side of the dough at the seam with some of the egg wash.  Press the dough together completely to form a tight seal and fold under if excess dough.  This seam will go on the bottom of the pan and the smooth area face up.   At the ends, as if wrapping a package, tuck the dough underneath the Wellington and press down after brushing with just a little egg wash on one side of the pastry dough.  If there is not enough pastry to tuck it under then end, then pinch the dough together to completely seal in the beef.

If not doing a lattice top, brush the top of the Wellington with egg wash and it is ready to bake.  Sprinkle dough with a bit of kosher salt after brushing with egg wash.  You may use leftover scraps of pastry to make a pretty design on top

If adding a decorative lattice top, wait to add the egg wash to the base pastry until just before you put the lattice top on.  Using another rolled piece of cold puff pastry, on a lightly floured surface, carefully roll a lattice roller lengthwise over the dough using moderate pressure to cut through it thoroughly.  Try to gently pull the lattice apart.  If it is not cut all the way through, follow the lines gently with a paring knife to separate it.

When your lattice is ready, brush egg wash on the base pastry then gently lift the lattice onto the surface of the Wellington.  Tuck the pastry down around the ends to secure.  After it is placed where you would like it, brush the lattice with egg wash as well.

Prepare the Puff Pastry and Wrap the Wellington

Preheat oven to 425°F.   Set up a rack about 1/3 up from the bottom of the oven (this will ensure the bottom of the wellington browns nicely).

Lightly spray a small sheet pan with baking spray and place prepared Wellington on pan.

Bake until Wellington reads 105-110°F with a cooking alarm thermometer that you leave in the beef while cooking or when it registers 105-110°F with an instant read thermometer.

Remove Wellington from oven and rest uncovered for at minimum 20 minutes.  NOTE: temperature of the meat will continue to rise for at least 20 minutes afterwards.  The finished temperature should finish at 130-135°F depending on the diameter of the Wellington you are cooking.

Slice the Beef Wellington into at least 1 inch slices and serve immediately.

Bake the Beef Wellington

This was an amazing recipe. Beef Wellington, if you’ve never made it before, is intimidated. I read your instructions multiple times and envisioned the prep work in my head. I still missed one step—coating the meat with dijon mustard. My 10 YO son, who asked me to make it, couldn’t tell the difference but as a lover of food, I think the flavor could’ve been elevated with the subtlety flavor of a good grainy French dijon mustard . Nonetheless, my first time making it was pretty successful, thanks to your useful tips! Here are my learnings:
-Invest in a B/T, wireless temperature probe; I got the Chef iQ for this recipe and I couldn’t believe it took me this long to get one. I took out the meat at 105F internal temp and let it sit for another 20 minutes per instructions. When meat reached, 135F, I served immediately. 
-When making Duxelles, I tried using food processor but due to the amount of mushrooms, it wasn’t conducive as it was hard to control the fineness and consistency of the mushrooms. I ended doing a hybrid of food processor and manual chopping. 
-Sherry wine vinegar added complexity to the flavor of the Duxelles so I highly recommend it!
-I used a lattice. While it was a little more complicated especially for a first timer, it made it aesthetically pleasing 😀 and most importantly, the double puff pastry helped locked in moisture of the meat and reduced sogginess. 
-Definitely cool the meat after searing for at least 1 hour. When I took out chilled meat, there was a ton of juice that oozed out. I removed the meat from container and patted the meat completely dry before rolling it in the prosciutto and mushroom Duxelles. For those who complained about sogginess, I wonder if this was the reason. My Beef Wellington was not soggy at all, which I was prepared for, even after letting it sit in cooling rack for 20 minutes. 
-I served my Beef Wellington with mashed potatoes with miso paste, making it a delicious dinner!

Thank you so much for the recipe. I plan on making it for my next dinner party!

Thanks for the details! It was fantastic! 

Can you or how can you freeze leftovers? Would hate to let the leftover go to waste. 

Thanks for your help!

I followed your instructions exactly and the Wellington turned out perfect! I knew I was taking a risk trying something this elaborate for the first time for Christmas, but the family loved it! Thanks for including all your tips/recommendations. Very helpful!

Top 6 dinner idea recipes from across the web

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Top Tags

Bourbon Street Chicken

Sweet Potato Sheet Pan

Cheesy Chicken Black Bean and Rice ...

How To Make Skillet Queso Pasta

Vegan Sushi Bake

How to Make Beef Wellington

Top 6 dinner idea recipes from across the web

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

Top Tags

Bourbon Street Chicken

Sweet Potato Sheet Pan

Cheesy Chicken Black Bean and Rice ...

How To Make Skillet Queso Pasta

Vegan Sushi Bake

How to Make Beef Wellington

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