easy main dish

Oven-Baked Salmon

salmon fillet,

Coarse-grained salt

black pepper

Toasted Almond Parsley Salsa,

squash,

shallot

red wine vinegar

Coarse grain salt

capers,

parsley

almonds

olive oil

Marinated Chicken Breasts

garlic or onion powder, optional

salt and black pepper

chicken

Chicken and Broccoli Stir-Fry

chicken breast (about 2 breasts), cubed

scallions,

sugar

dark sesame oil

dry sherry

soy sauce

garlic,

ginger,

cornstarch

water

vegetable oil

broccoli

hoisin sauce

Ttoasted sesame seeds, for serving, optional

Jasmine rice, for serving, optional

Salmon Baked in Foil

salmon

Salt and black pepper

tomatoes, chopped,

shallots

lemon juice

oregano

thyme

Pork Tenderloin with Seasoned Rub

garlic powder

cumin

coriander

Salt

pork tenderloin

garlic

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

Kosher salt

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

honey

kosher salt,

cilantro leaves

Sloppy Joes

beef

onion, diced

jalapeno, minced

red pepper, diced

small red beans

tomato sauce

tomato paste

molasses

Worcestershire sauce

mustard powder

salt

whole-wheat burger buns

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

chipotles in adobo sauce

white onion,

cider vinegar

oregano,

chicken broth

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

Teriyaki Chicken Thighs

brown sugar

rice vinegar

garlic cloves, crushed with a garlic press or minced

red pepper flakes

chicken thighs

sesame seeds

Three Bean and Beef Chili

onion, diced (1 cup)

red bell pepper, diced (1 cup)

carrots, diced (1/2 cup)

beef (90 percent lean)

tomatoes

chipotle chile in adobo sauce, seeded and minced

adobo sauce

black beans, drained and rinsed

kidney beans, drained and rinsed

pinto beans, drained and rinsed

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

eggs

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Shrimp Salad

kosher salt

lemon

shrimp shrimp

mayonnaise

Dijon mustard

white wine vinegar

dill

red onion (1 onion)

celery (6 stalks)

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

AWESOME!!!!!!! Made many times over the past months, but just now reviewing. Made as is, really good. Just added a little more mustard and pepper to taste. Awesome!  2nd time but used less mayo, more pepper and mustard. Outstanding. Then started modifying.  First basic mod is using less mayo, and adding Old Bay to it. Great. Then added jalapenos, just a few. Also, added quartered cucumbers and some halved cherry tomatoes later on. Then made a chipotle mayo aioli, again awesome. This is a great basic recipe, and all the kids love it, even the grand kids. We make it on vacation with fresh gulf shrimp and cooked grouper. I tried with sour cream instead of mayo too, and was great as well.

Great recipe! I made it with 2 tablespoons of mayo, 2 minced green onion stalks, 2 chopped celery stalks, 1 diced tomato and 1 tsp dried dill since I didn't have fresh dill available. I also had to sub regular mustard for dijon and apple cider vinegar for white wine vinegar -- it still tasted good. I added a little Mrs. Dash, and some pink Himalayan salt instead of kosher.

I signed up expressly to leave this review!  This is a fantastic recipe; so close to the shrimp salad from Eatzi’s.  I put About 1/3 less mayo but added triple the Dijon mustard and a jalapeño because was craving a little spice.  Definitely putting this in the rotation.

Simple and delicious. I added a few shakes of tobasco for a little heat. 

This couldn't be better, but it does take me longer to make it!

Absolutely delicious. I had never even tasted shrimp salad let alone made it! A family member requested it as a thanksgiving dish and I said "no prob!" Without knowing what I was getting myself into I searched many shrimp salad recipes on the Internet after much debate ended up deciding on this one. The salad received rave reviews and I myself thought it was out of this world as well! Will definitely be making again for my own family!

I love this recipe I make it for one by using seven Shrimp half salary 2 tablespoons of mayo 1 teaspoon of Dijon mustard 1/4 cup minced onions and 1 tablespoon of dill Wonderful

Another great Ina recipe. I used a little lemon zest in the shrimp salad and served a nice full scoop on a salad I prepared. No salad dressing needed. This was easy and quick to make. I'm going to try this with crab, pasta and a litlle old bay next time as another reviewer recommended

Love this. Used a mid-range chardonnay for the wine and added jalepenos for a bite.  Served over spring mix. Yum!

https://www.foodnetwork.com/videos/inas-shrimp-salad-recipe-0170514

Shrimp, veggies and a creamy dressing make Ina's salad a cool summer treat.

Ina's Shrimp Salad Recipe

Chipotle-Mango BBQ Chicken

mango, peeled, pitted and roughly chopped

cilantro (loose pack, not chopped, stems andall)

unseasoned rice wine vinegar

canola oil,

chipotle peppers adobo sauce

Put the mango, cilantro, lemon juice, vinegar, oil, garlic, chipotle, salt and pepper in a food processor and puree until smooth. Adjust seasonings to taste.

Add the chicken with half of the chipotle-mango sauce to a resealable plastic bag, and massage to coat the chicken with the sauce. Refrigerate at least 6 hours to marinate.

Put the other half of the chipotle-mango sauce into a small saucepan and simmer over low heat until thick, stirring often, about 15 minutes. Set some of the simmered sauce aside to serve on the side, and baste the chicken every few minutes with the rest of the sauce.

Preheat a grill or grill pan to medium-high heat and brush with oil. Remove the chicken from the marinade and put on the grill.

Grill the chicken, turning and basting about every 5 minutes, until cooked through, 20 to 25 minutes. Transfer to a serving platter and serve with the reserved chipotle-mango sauce.

Our go-to grilled chicken recipe!  My husband is obsessed!  I add a little extra pepper if he wants it spicy and a little extra mango if I want it not to spicy.  We always save some of the sauce to use as a dip before marinading it.  Definitely worth it!!

made this for a potluck, 3 people called me the next day and asked for the recipe. It is excellent, sweet at first with a hint of heat at the end. I made it exactly as the recipe states, I did use frozen mango halves from Trader Joe's, just thawed them and threw in food processor. I also used it on boneless chicken breasts. Definitely try this one!

These were a great addition to a summer BBQ on the beach. The marinade was easy to make, although those Chipotle peppers are HOT! Maybe not a crowd-pleaser (as opposed to a few people you know like spicy food. I'd recommend only using one pepper as I had to throw in some suger to kill the burn with two. This travelled well and was a huge hit at the party. I made about 40 wings and they were gone in an hour. 

A drained can of mangos is a decent substitute for the fresh mango. 

BEST CHICKEN, HANDS DOWN!!!!!!!!  I always put the entire batch of salsa in with the chicken  to marinate, no need to baste.    I make an extra batch of the salsa so everyone can spoon on top of the chicken, SO GOOD AND UNIQUE!  Everyone loves it and are impressed with it, thanks Guy!!!

I think "puree until smooth" is too much.  The sauce was tasty, but I couldn't taste mango or cilantro in it.  Maybe just a few spins with the food processor is better :-)

Wasn’t crazy about this and the thickened sauce was too thick, had to water it down and didn’t like the consistency.

Should be named cilantro chipotle sauce. The mango flavor was lost. The second time I cut down on the cilantro. I added extra mango and did only one pepper. It was still spicy enough for my family. 

This is such good and unique recipe. The sauce is epic, a bit sour though especially if the mangoes aren't at their sweetest yet

This mango salsa was awesome. I added a jalapeno for even more punch. It was great on the chicken. I just started smoking meat and used the salsa on a pork roast, marinated, basted and served on the side. The salsa with the smoke flavor, to die for. Baby back ribs are next!

https://www.foodnetwork.com/videos/chipotle-mango-bbq-chicken-0137764

Guy's Chipotle-Mango BBQ Chicken is a tantalizing blend of sweet and spicy.

Bobby Flay takes Southern-style Shrimp and Grits to the next level by adding sharp cheddar, bacon and lime juice in this easy recipe from Food Network.

Shrimp and Grits

Salt and pepper

grits

butter

cheddar cheese

shrimp,

bacon, chopped

garlic, minced

Bring water to a boil. Add salt and pepper. Add grits and cook until water is absorbed, about 20 to 25 minutes. Remove from heat and stir in butter and cheese.

Rinse shrimp and pat dry. Fry the bacon in a large skillet until browned; drain well. In grease, add shrimp. Cook until shrimp turn pink. Add lemon juice, chopped bacon, parsley, scallions and garlic. Saute for 3 minutes.

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