easy dinner idea

Pan-seared scallops cooked in the most delicious garlicky butter sauce. An easy and simple recipe you can make at home in under 10 minutes!

Garlic Butter Scallops

salt and fresh ground pepper, (to taste)

sweet paprika

unsalted butter, (divided)

garlic cloves, (minced)

lemon juice

parsley

lemon slices, (for garnish)

Thoroughly pat dry the scallops with paper towels.

Remove any attached side-muscle on the scallop by pinching and tearing it away from the scallop.

Season scallops on all sides with salt, pepper, and paprika.

Set a large skillet over high heat and add 2 tablespoons butter; cook until sizzling.

Add the scallops in one layer without over crowding the pan. Cook in batches if the scallops do not fit in the pan all at once.

Cook scallops for 2 minutes, or until browned. Do not move them around.

Flip over the scallops, lower heat to medium-high, and continue to cook for 1 1/2 to 2 minutes, or until bottom is golden brown.

Remove scallops from pan and set aside.

Melt remaining butter in the skillet, scraping up any browned bits left on the bottom of the pan.

Stir in garlic; cook for 1 minute, stirring frequently. Do not burn the garlic.

Add wine and cook for 2 minutes.

Squeeze lemon juice into the skillet; stir, and taste sauce for seasonings. Adjust accordingly.

Return scallops to the pan and spoon sauce over scallops.

Garnish with parsley and lemon slices.

Serve.

A deliciously easy weeknight meal of crisply breaded and sauteed chicken, with a creamy cheesy sauce and bacon bits.

Cream Sauce Chicken Thighs

(about 1.5 pounds, total) boneless skinless chicken thighs

all purpose flour

garlic powder

onion powder

Italian Seasoning

Salt and fresh ground pepper, (to taste)

vegetable oil

chicken broth

cream cheese, (cubed, room temperature)

Chopped fresh parsley, (for garnish)

cooked and diced bacon, (for garnish)

Pat dry the chicken.

In a small mixing bowl combine flour, garlic powder, onion powder, italian seasoning, parsley, salt, and pepper.

Coat chicken with the flour mixture.

Heat oil in a large, 12-inch skillet set over medium heat.

Add chicken to the hot oil and cook for 5 minutes; flip over and continue to cook for 6 to 7 minutes, or until cooked through.

Remove chicken from skillet.

Set skillet back over medium heat and stir in the chicken broth; mix and stir, scraping up all the browned bits from the bottom of the pan.

Add the cream cheese; cook and whisk for 2 to 3 minutes, or until cream cheese is melted and sauce is thickened.

Return chicken to the skillet; turn to coat and continue to cook for 2 minutes, or until heated through.

Garnish with parsley and bacon.

This Oven-Baked Parmesan Grouper Fillet recipe is a delicious low-calorie home run! Topped with tangy sour cream and nutty parmesan cheese, these baked fish fillets take only 20 minutes from start to finish. Great taste in less time! 

Oven-Baked Parmesan Grouper Fillets Recipe- Quick and Easy

lbs grouper fillets (skinless fillets,

sour cream

Parmesan cheese

lemon

hot sauce (I used Tabasco sauce)

paprika

tsp kosher salt

tsp black pepper

Preheat the oven to 350 degrees F.

Rinse the fillets and dry them with a paper towel.

Place the fillets in a single layer in a greased baking dish or on a baking sheet. Sprinkle salt and pepper on both sides of the fillets.

Combine the sour cream, grated Parmesan cheese, lemon juice and zest, onion powder, and Tabasco in a small bowl and mix well.

Top each fillet with the sour cream mixture and spread out to cover the top. Sprinkle paprika on the top.

Bake for 15-20 minutes for fillets 1-inch thick. If the fillets are thicker or thinner, it will take more or less time for the fish to cook.

Garnish with lemon wedges and parsley and serve immediately.

Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like Thanksgiving at Grandma’s. The whole family will love it!

Cheesy Zucchini and Squash Casserole

zucchini,

squash,

all-purpose flour

milk

garlic, (minced)

olive oil, (divided)

Salt and freshly ground pepper, (to taste)

mozzarella cheese, (divided)

grated parmesan cheese, (divided)

panko crumbs

Olive oil, (for drizzling)

Grated parmesan cheese, (for garnish, optional)

Preheat oven to 375˚F.

Grease a 9x13 baking dish with a bit of butter and set aside.

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

In the meantime, melt the butter in a 2-qt.  saucepan set over medium heat.

Whisk in the flour; continue to whisk and cook for 2 minutes.

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Arrange ½ of the squash mixture over the cream sauce.

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Sprinkle panko crumbs over the top and drizzle with olive oil.

Bake for 30 to 35 minutes, or until top is golden.

Remove from oven and let cool 10 minutes.

Garnish with parsley and parmesan cheese. Serve.

These Middle Eastern meat stuffed pita bread are the perfect bite. The pita is crunchy and the filling is well seasoned and tender. It is an addicting bite.

Arayes

tbsp Tomato Paste

tbsp Seven spice (or all spice)

tbsp Paprika (preferabbly smoked)

Salt & pepper

Onion

Garlic cloves

Parsley

tsp Red chili paste

Pita Bread (cut in half and opened)

Olive oil (for brushing the pita)

In a food processor or blender, pulse together the onion, garlic, and parsley. Drain from excess liquid.

Add that mixture to the ground meat and mix.

Season the ground meat with the above seasonings, tomato paste, and chili paste. Make sure it is well seasoned.

Mix everything together very well.

Place about 1/3 cup of filling into each pita; about medium thickness. Spread it out. The meat layer should be visible when looking at the opened side of the pita.

Preheat the oven to 400 F.

Line a pan with parchment paper or nonstick spray.

Brush olive oil on each side of the pita then sprinkle with a little salt. You can also use non stick oil spary and spray each side of the pita.

Add the pita&#39;s to a pan. Bake for about 8-10 minutes on each side until crisp. You can broil each side for a minute as well for extra crispiness. Enjoy warm. You can use plain yogurt to dip in as well if you prefer.

Quick and easy Best Southern Crispy Fried Oysters, with their delectable crunchy cornmeal coating are tasty, briny bivalves, which taste just like the sea.

Best Southern Crispy Fried Oysters

oysters

buttermilk

cornmeal

Tbsp Creole seasoning (I use Zatarains)

peanut oil

Place a large stockpot or Dutch oven over medium-high heat and add the oil.

While the oil heats, pour the oysters into a strainer and let them drain.

Pour buttermilk in a medium-size bowl and add the drained oysters.

Place the cornmeal, flour, creole seasoning and salt in a large bowl and whisk to combine.

Take the oysters one at a time and dredge in the cornmeal mixture. Toss gently and make sure that the oyster is coated all over.

Place the coated oysters on a metal cooling rack until all of them have been coated.

Use a candy or deep-fry thermometer to test the oil temperature and when it has reached 375 degrees, carefully add the oysters, one at a time. It works best to only cook 6-8 at a time depending on the size of your pan. (Keep the heat at 375 degrees by increasing or decreasing the heat.)

Let the oysters fry for about 2-3 minutes, stirring occasionally or until they are golden brown and the edges are curled.

Use a slotted spoon and remove the oysters from the oil. Place on a paper towel to drain.

Repeat until the rest of the oysters are cooked and serve immediately with tartar sauce, cocktail sauce or remoulade.

Easy homemade Southern Chicken and Dumplings is classic comfort food and a true family favorite. It&#39;s full of juicy pieces of chicken and tender dumplings swimming in a delicious broth with carrots and celery for a complete meal in a bowl.

Homemade Southern Chicken and Dumplings Recipe

chicken stock (40 oz)

can condensed cream of chicken soup

poultry seasoning

rotisserie chicken (skin and bones removed, and meat chopped)

carrots

celery ribs (chopped)

parsley (chopped (optional garnish))

Add stock, chicken, soup, and poultry seasoning to a large Dutch oven over medium-high heat. Bring to a boil. Reduce the heat to low, cover and simmer for five minutes.

While the soup cooks, roll out or pat six biscuits to ⅛-inch thickness on a lightly floured surface. Cut each biscuit into ½-inch wide strips.

Remove the lid from the soup, increase the heat to medium-high and return to a boil. Drop the biscuit strips, one at a time, into the boiling soup. Stir gently. Once all of the biscuit strips have been added, add the carrots and celery.

Reduce the heat to low, cover, and simmer 20 minutes. Stir gently every five minutes to keep the dumplings from sticking to each other.

Ladle into a bowl and serve immediately!  Garnish with chopped parsley if desired.

Broiled Chili-Rubbed Chicken Thighs with my spicy chili-powder based chicken thigh rub are a quick and easy, healthy, and tasty low-carb, 15-minute wonder!

Broiled Chili-Rubbed Chicken Thighs

chicken thighs (boneless, skinless)

Tbsp chili powder

tsp cumin

red pepper

Tbsp honey

Tbsp apple cider vinegar

Turn your broiler on to high.

Add garlic powder, chili powder, cumin, paprika, salt, and red pepper to a large bowl and mix well.

Add the chicken thighs and mix to coat the chicken with the spice mixture. Set aside.

Combine the honey and apple cider vinegar in a small bowl and set aside.

Place the broiler pan on the bottom rack of your oven. The rack should be about 10 inches from the broiler element. Broil the chicken for 5 minutes. Remove the pan from the oven and turn the chicken over. Broil for 5 minutes more.

Remove the pan again and brush the chicken with 1/2 of the honey-vinegar mixture. Broil 1 minute. Remove the pan again, turn the chicken over, and brush the chicken with the remainder of the honey-vinegar mixture. Broil 1 additional minute.

Remove the pan from the oven and serve immediately. Enjoy!

A simple 3 Ingredient Pork Rib Marinade to make your cookout quick and easy. Ready in under 30 minutes!

3 Ingredient Pork Rib Marinade

olive oil

soy sauce

ketchup

black pepper (optional,

boneless country-style pork ribs

In a small bowl, combine the oil, soy sauce and ketchup. Add the black pepper, if desired. Mix well. Place the pork ribs in a pan. Pour the marinade over the ribs and allow them to sit for 10 minutes.

Heat the grill to 400 degrees Fahrenheit.

Place the ribs on the hot grill and allow them to cook for 5 minutes. Turn the ribs, being careful not to puncture the ribs, which would let the juice escape.

Grill the ribs for an additional 4-5 minutes, or until the internal temperature of the ribs reaches 145º Fahrenheit.&nbsp;&nbsp;

Allow the pork to rest for 3 minutes, then serve.

Spicy, smoky, and savory, Smoked Sausage with Potatoes and Green Beans cooks up in one skillet in less than 30 minutes. It’s a perfect weeknight dinner idea!

Smoked Sausage with Potatoes and Green Beans

red pepper flake

green beans, (trimmed)

salt

black pepper

water

baby potatoes, (quartered)

butter

(14 ounces) smoked sausage, (like, Andouille sausage

Italian seasoning

oregano

chicken broth or beef broth

chopped fresh parsley, (for garnish)

red pepper flake, (for garnish)

Heat 2 tablespoons olive oil in a large (14-inches) skillet over medium heat.

Add the pepper flakes and stir around to coat with the oil.

Add green beans; cook, stirring often, for about 5 minutes, or until beans start to brown.

Stir in the garlic and salt, and cook for 10 seconds.

Pour in the water; cover. Cook for 2 minutes, or until crisp tender.

Remove green beans from skillet and keep them covered.

Wipe down the skillet and set it back over medium heat.

Heat 1 tablespoon butter and 1 tablespoon olive oil.

Add the prepared potatoes to the heated skillet; season with salt and pepper and cook for 10 to 12 minutes, or until golden and cooked through. Stir frequently.

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Top Tags

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Top 20 easy dinner idea recipes from across the web

The most viewed easy 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

Garlic Butter Scallops

Cream Sauce Chicken Thighs

Oven-Baked Parmesan Grouper Fillets...

Cheesy Zucchini and Squash Casserol...

Arayes

Best Southern Crispy Fried Oysters

Homemade Southern Chicken and Dumpl...

Broiled Chili-Rubbed Chicken Thighs

3 Ingredient Pork Rib Marinade

Smoked Sausage with Potatoes and Gr...

Hatch Green Chile Macaroni and Chee...

Blackened Tuna Bites with Sweet Pic...

Easy Crispy Pan-Fried Shrimp

The Best Porcupine Meatballs Recipe

Spicy Chili Garlic Stir Fry Sauce

Freezer Burritos

Blackstone Chicken Fried Rice

Blackstone Chicken Fried Rice

Spicy Broccoli Shrimp Stir Fry

Southern Pink Lady Peas

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