occasion: weeknight meals

This easy shrimp and grits comes together in 20 minutes thanks to quick cook grits. Make this Southern recipe for a weeknight family dinner or weekend brunch.

Shrimp and Grits

c. low-sodium chicken stock, divided

c. quick cook grits

c. grated pepper jack cheese

c. grated sharp cheddar

c. mascarpone, softened

Kosher salt and pepper,

0live oil

lb. jumbo shrimp, peeled and deveined

Cajun seasoning

bacon, chopped

onion, chopped

red bell pepper,

jalapeño pepper, seeded and chopped

tomato paste

sauce,

lemon, juiced

green onions, sliced, to serve

In a saucepan, bring 3 cups of the chicken stock to a boil. Slowly stir in the grits. Return to a boil and cook for 3 to 4 minutes. Turn down the heat and stir in the pepper jack, cheddar, and mascarpone. Cook for another 3 to 4 minutes. Stir in 2 tablespoons of the butter, season with salt and pepper to taste, and keep warm.

In a separate saucepan, heat the remaining 2 cups of stock until hot.

Meanwhile, in a large skillet over medium-high heat,&nbsp;heat the oil and remaining 2 tablespoons of butter. Season the shrimp with the Cajun seasoning and some salt and pepper. Add the shrimp to the skillet and cook for 1 to 2 minutes on each side, then remove and set aside. (The shrimp will finish cooking in the sauce.)

Add the bacon, onion, bell pepper, and jalapeño to the skillet and season with a little more&nbsp;salt and pepper. Cook over high heat until beginning to brown, about 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the hot stock and add hot sauce to taste. Return the shrimp to the skillet with any juices that have accumulated. Cook until the shrimp are just cooked through, another 2 minutes. Add the lemon juice. Season with more salt and pepper.&nbsp;

To serve, spoon the shrimp and sauce over the grits and top with green onion.&nbsp;

These kebabs combine juicy marinated and grilled pork tenderloin and crisp, cool cucumber salad for a weeknight dinner that's extra special.

Grilled Sesame Pork Kebabs with Cucumber Salad

hoisin sauce

soy sauce

honey

brown sugar

garlic powder

black pepper

ginger

sesame oil

lb. pork tenderloin,

c. rice vinegar

olive oil

garlic clove, minced

kosher salt

cucumbers,

sesame seeds

scallions,

white rice

Whisk together the hoisin sauce, soy sauce, 1/3 cup honey, the brown sugar, garlic powder, pepper, ginger and sesame oil in a large bowl. Add the pork to the bowl and toss to coat. Marinate in the refrigerator at least 2 hours or up to 12 hours.

Whisk together the rice vinegar, olive oil, minced garlic, remaining 2 teaspoons honey and the salt in a liquid measuring cup. Pour over the cucumbers in a bowl, add the sesame seeds and toss. Set aside.&nbsp;

Thread the pork and scallion pieces onto 12 wooden skewers, alternating ingredients (if using a grill, soak the skewers in water for at least 20 minutes before threading). Preheat a grill or grill pan to medium-high.

Grill the kebabs, turning, until the pork is marked and cooked through, 12 to 15 minutes. Remove from the grill and let rest at least 5 minutes. Serve the kebabs with the rice and cucumber salad. Garnish with the dark green scallion parts.&nbsp;<br>

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

salt

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.

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Country Style Ribs

Juicy shrimp are tossed in a creamy, fresh herb dressing and piled high into toasted buns for these easy shrimp salad rolls.

Shrimp Salad Rolls

c. mayonnaise, plus more for the buns

celery stalk, finely chopped

dill,

chives

lemon juice

lb. cooked medium shrimp, chopped

hot dog buns

lettuce leaves

Potato chips,

Stir together the mayonnaise, celery, dill, chives, lemon juice and salt in a large bowl.

Add the shrimp to the bowl and gently stir to combine.

Heat a large cast-iron skillet over medium heat. Spread both sides of the buns lightly with mayonnaise.

Toast the buns in batches until golden, about 2 minutes per side.

Lay the lettuce leaves inside the toasted buns, then fill with the shrimp salad. Garnish with more dill and serve with chips.<br>

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

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

unsalted butter

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

Inspired by Tik Tok's famous baked feta pasta, this easy baked feta egg casserole is the perfect thing to serve at brunch. 

Baked Feta Egg Casserole

pt. cherry tomatoes

red onion, sliced

salt,

feta

red pepper flakes,

c. basil leaves, chopped

eggs

Toast

Preheat the oven to 400 degrees. Pull 6 eggs from the refrigerator to rest at room temperature. Reserve 6-8 tomatoes and combine the remaining tomatoes with the red onion, ¼ cup of olive oil, salt and black pepper in a 9-by-13-inch baking dish. Mix well to combine.

Place the block of feta in the middle of the tomatoes and turn over once, so that the top is coated with olive oil. Sprinkle red pepper flakes on the feta. Bake for 35 minutes, until the tomatoes start to burst.

Remove from the oven and stir in the chopped garlic, roasted red peppers, and ½ of the basil leaves, breaking up the feta and tomatoes and making a creamy sauce. Make 6 wells in the tomato mixture and carefully crack an egg into each of the wells.

Reduce the oven temperature to 375 degrees. Return the casserole to the oven and cook for 8-10 minutes, until the whites of the eggs are just set (the whites will still be very jiggly, and will continue to cook out of the oven).

Halve the reserved tomatoes. Top the casserole with the fresh tomatoes, remaining basil and an extra sprinkle of salt, black pepper and red pepper flakes if desired. Transfer to serving bowls and serve immediately with toasted bread or focaccia.&nbsp;

Sweet fruit, tart pickled onions, and a rich, savory dressing pair well for this easy early fall salad. Serve it at a dinner party, or for a weeknight starter.

Bibb Salad with Pickled Onion, Fennel, and Plums

c. Champagne vinegar

sugar

black peppercorns

c. thinly sliced red onion

Bibb lettuce butter lettuce hearts

plums,

Green Goddess Dressing

Combine vinegar, sugar, and peppercorns in a small saucepan. Cook over medium heat just until sugar dissolves, about 1 minute. Stir in onion and cook 1 minute. Remove from heat; cool completely.&nbsp;

Arrange lettuce, fennel and fronds, plums, and pickled onion on a platter. Serve with dressing alongside.

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

onion,

garlic cloves,

plum tomatoes,

c. cooked white or brown rice

c. baby spinach

c. shredded cheddar-jack cheese

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.

Tex-Mex breakfast enchiladas feed a morning crowd! In this recipe, tortillas get stuffed with scrambled eggs and chorizo, and smothered in cheese and sauce. 

Breakfast Enchiladas

lb. fresh Mexican chorizo,

green onions, thinly sliced, plus more to top

eggs,

Nonstick cooking spray

(8-in.) flour tortillas

red enchilada sauce

Sliced avocado, halved cherry tomatoes, and sliced jalapeño, to top

In a large nonstick skillet, cook the chorizo over medium heat, stirring often to break into small crumbles until browned and cooked through, 6 to 8 minutes. Transfer the chorizo to a paper towel-lined plate, reserving 1 tablespoon of the drippings in the skillet.&nbsp;

Return the skillet with the chorizo drippings to medium heat. Add the green onion and cook, stirring often until softened, 1 to 2 minutes. Stir in the eggs, salt, and pepper. Cook, stirring occasionally, until the eggs are scrambled into large, soft curds, 4 to 5 minutes. Remove from the heat and gently fold in the chorizo and 1 cup of the cheese.

Preheat the oven to 350°F. Lightly grease a 13-by-9-inch baking dish with nonstick cooking spray. Spoon about 1/2 cup of the scrambled egg mixture down the center of each tortilla. Roll up and place&nbsp;seam-side down in the prepared baking dish. Pour the enchilada sauce evenly over top and sprinkle with the remaining 1 cup of cheese.

Bake the enchiladas until bubbly and the cheese is melted, about 30 minutes. Top&nbsp;with additional sliced green onion, avocado, cherry tomato halves, and sliced jalapeño. Serve hot.

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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

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.

This simple slow-cooked meal is plate-lickingly good! 

Slow Cooker Beef Stroganoff

canola oil

lb. sirloin, thinly sliced

salt and black pepper

yellow onion, chopped

tbsp. all-purpose flour

tbsp. (1/2 stick) unsalted butter

lb. mushrooms, sliced

chicken stock

dry vermouth

sour cream

Dijon mustard

Worcestershire sauce

Chopped fresh flat-leaf parsley,

Heat oil in a 5 to 7 quart slow cooker using sauté function or in a large skillet over medium-high heat. Season sirloin with salt and pepper. Cook, turning occasionally, until browned on all sides, 4 to 5 minutes.&nbsp;

Add onions and cook, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and cook, stirring, 30 seconds. Add butter and mushrooms. Cook, stirring occasionally, until mushrooms just begin to steam, 1 to 2 minutes. If necessary, transfer ingredients to slow cooker. Stir in stock. Cook until beef is tender 2 to 3 hours on high and 4 to 6 hours on low.&nbsp;

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