quick recipes

Oven Baked Greek Chicken Thighs Recipe is a super fast and easy weeknight dinner idea.  A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor!

Oven Baked Greek Chicken Thighs

chicken thighs

plain Greek yogurt (full fat preferred)

olive oil

lemon

lemon juice

garlic pressed

italian seasoning

salt

black pepper

Whisk together ingredients for marinade.  Toss chicken in marinade to fully coat.  Allow to sit for at least 15 minutes, or keep in the refrigerator for longer, up to overnight.

When ready to cook, preheat oven to 425°F. 

Line a baking sheet with foil for easy cleanup.&nbsp; Arrange chicken on baking sheet in a single layer.

Bake for 20-25 minutes, or until cooked through.

Stir parsley pesto through brown rice and top with onions, peppers, courgettes and chunks of halloumi cheese for a filling vegetarian dinner

Herby rice with roasted veg, chickpeas & halloumi

red onions,

peppers, sliced (we used green, red and yellow)

courgettes(about 600 grams),

brown basmati rice

parsley

cashew nuts

garlic clove, crushed

can chickpeas, drained and rinsed

halloumi,

Heat oven to 200C/180C fan/gas 6. Put the red onions, peppers and courgettes in a large roasting tin, toss in 2 tbsp oil and season. (You may need to do this in 2 tins.) Pop in the oven and cook for 25 mins until the veg is tender and beginning to turn golden.

Meanwhile, cook the rice following pack instructions. Whizz together the parsley, cashew nuts, remaining oil, the garlic and seasoning to make a pesto. Stir the chickpeas and halloumi into the roasted veg and cook for 10 mins more. Fork the parsley pesto through the rice, spoon over the veg and serve.

Learn how to make chai concentrate at home. This easy chai tea recipe is better than the coffee shop and will save you so much money!

Chai Concentrate

bags black tea (I used Darjeeling)

water

cinnamon

ginger root

vanilla bean (split and scraped)

cloves

allspice

peppercorns

cardamom pods (crushed)

nutmeg

brown sugar

honey

Bring the water to a boil in a medium saucepan.

When boiling, remove from heat and add all spices, tea, sugar and honey.  Whisk to dissolve sugar.

Allow to steep for 15 minutes.

Strain through a fine mesh sieve, store in a sealed container in the refrigerator. 

To make one cup of chai, heat one part chai concentrate with one part milk.  You can adjust to taste, some people prefer two parts chai to one part milk. 

A savory pancake begging to be eaten with pickles and chutneys or yogurts and cream. East meets West with this beautifully, wonderfully healthy dish.

18 Vegetarian Breakfast Ideas - the proper way to start the day

chickpea flour ((or besan/garbanzo flour))

turmeric

½ tsp pepper

spring onions

½ tsp chili flakes ((I highly recommend this))

bell pepper, red

peas

Add the flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!

Dice the veggies finely and add them to the mixture.

Use a tissue or similar (a spray oil would work wonders here) to ensure the bottom of the pan is coated well in oil.

Add about a ladle of the mixture and veggies when the pan is hot - a medium heat should be just right.

Cook for about 3 minutes - the mixture will quickly start to firm. If you’re using two pans, you can make two pancakes at the same time.

Make sure you use a large pan (or pans) here, you’re aiming for thin pancakes. They’re MUCH easier to handle!

Use a large spatula to help you flip the pancakes, adding more oil underneath if necessary. After another 2-3 minutes your pancake will be ready!

Keep it somewhere warm while you repeat with the second pancake, adding more oil when necessary.

Done! Add your desired toppings and enjoy. Remember - it’s important to eat these pancakes warm - don’t let them get cold!

Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).

Serving suggestions:

This garlic shrimp has HUGE flavor in under 10 minutes! A fast and easy dinner for weeknights or entertaining, it will become your go-to.

Garlic Shrimp &amp; More Easy Dinner Ideas

large shrimp, deveined (peeled or unpeeled)

garlic

teaspoon kosher salt

butter

cilantro

Pat the shrimp dry. In a medium bowl, mix the shrimp with the garlic and salt.

In a large skillet, heat the butter on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs.

Spritz with juice of the lemon wedges and serve immediately.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1567528285/uixzspojlp15qp0awt1n.mp4

Making delicious and healthy dinners doesn’t have to take all day. Here are our best fast and easy dinner ideas — all made in 30 minutes or less!

Fast & Easy Dinner Ideas

These Pomegranate Goat Cheese Bites with Honey and Thyme are an easy party appetizer that is sure to impress your guests!  Perfectly balanced with tangy goat cheese, tart pomegranate arils and a hint of honey, these bite sized holiday party appetizers will disappear in seconds!

Pomegranate Goat Cheese Bites

phyllo shells

goat cheese (chevre)

pomegranate arils

thyme

Preheat oven to 350°F degrees.

Fill each phyllo shell with about 1 teaspoon of goat cheese each.  Top with just a pinch of thyme and a drizzle of honey (about 1/8 teaspoon of honey per cup, just eyeball it). Bake for 6-7 minutes.

Remove from oven, top each cup with another pinch of thyme and about 1 teaspoon of pomegranate arils.  Serve warm or at room temperature.

This recipe is great for using up leftovers. Feel free to bung anything in - it's always delicious

Whip-round-the-fridge rice

basmati rice

tbsp oil

onion, finely chopped, and 2 garlic cloves, crushed

frozen peas

leftover cooked chicken, shredded

soy sauce

Boil a pan of water, then add the rice. Cook for 8-10 mins until cooked but still firm.

Meanwhile, heat the oil in a pan. Fry the bacon pieces until crisp and tip onto a plate. Add the onion and garlic and fry until soft. Drain the rice then add to the pan with the crispy bacon, butter, frozen peas and chicken. Heat through, stirring all the time until piping hot. Stir in the chopped tomatoes, soy sauce and seasoning, if it needs it, to finish.

These Korean Ground Beef bowls are an easy and quick ground beef recipe, perfect for weeknight dinners!  The flavors of beef bulgogi made easy using ground beef!

Korean Ground Beef Bowl

garlic (finely minced or grated)

sesame oil

rice vinegar

ginger root (grated)

chili garlic sauce

beef

green onions

eggs

rice

sesame seeds (optional, for garnish)

Whisk together the sauce ingredients, set aside

Place a large pan over medium high heat on the stove. Add the ground beef and brown, breaking the meat up as it cooks until done, approximately 4-6 minutes.

Pour the sauce over the meat and bring to a simmer.  Stir in the white parts of the green onions, cook for 3-4 minutes.

Meanwhile fry the eggs.

Heat a  frying pan over medium heat.  When the pan is hot add the butter.  Once butter is melted, crack the eggs into the pan, being careful not to break the yolk.  Reduce heat to low. Fry until whites are set and yolks are cooked to desired doneness, 4-5 minutes.

To make the Korean beef bowl: Add rice to a bowl, top with korean ground beef, then a fried egg.

Garnish with green onions and sesame seeds.

https://content.jwplatform.com/videos/X61zvJVE.mp4

This coconut curry is the easiest one we’ve ever made, but mixes it up with the top brass. You won’t find a better effort vs taste curry ANYWHERE!

21 Vegetarian Dinner Ideas - Perfect for busy evenings

broccoli ((or use green beans))

sweet potato

carrot

zucchini

lemongrass

curry powder

tbsp yellow curry paste ((or red

coconut milk

chickpeas ((15 oz = 435 grams, drained and rinsed))

maple syrup

lemon ((juiced; lime works too!))

basmati rice ((cooked; whole grain rice is nice too))

cashews ((roasted;

If serving with rice, get that cooking now according to package instructions.

Grate the sweet potato and the carrots.

Chop the spring onion, broccoli, and zucchini.

Add the olive&nbsp;oil to a large pan and fry all the veg on a medium heat. This needs about 5-7 minutes.

Next, add the curry powder and curry paste, and the beaten (smack it with a heavy spoon a few times to let out the flavour) lemongrass.

Drain and rinse the chickpeas.

Stir and fry for another couple of minutes then add the coconut milk, chickpeas, lemon juice, maple syrup and salt. Let it simmer for another 5 minutes.

Alright, that&#x27;s it. Take out the lemongrass. Serve with rice and top with roasted cashews or peanuts. Easy. Awesome.

These Honey Roasted Carrots with thyme are cooked in the oven, giving them a beautiful glaze.  This is one of the best carrot recipes I have ever eaten! Make these simple oven roasted carrots for an easy but impressive side dish for Easter or any other dinner.

Honey Roasted Carrots

carrots

kosher salt (plus more to taste)

black pepper (to taste)

Preheat oven to 425°F. Line 2 baking sheets with parchment paper, set aside.

Trim tops and bottoms of carrots - I left a little bit of the green stem on for looks, but that is optional.&nbsp; Peel carrots if desired, and cut in half lengthwise. Arrange on the baking sheets, using both sheets if needed to avoid overcrowding.&nbsp;&nbsp;

In a small saucepan, melt the butter with the honey and thyme.&nbsp; When butter is melted, whisk to combine.&nbsp;&nbsp;

Pour half of the honey butter sauce over the carrots, reserving the rest of the sauce for later.&nbsp; Season the carrots with salt and pepper.&nbsp; Arrange the carrots so that they are flat side down if possible - this will help them with browning.

Place the baking sheets in the oven on two separate racks. Bake for 15-20 minutes, until tender and browning.  Remove from oven, drizzle with remaining honey butter sauce, then roast for an additional 5 minutes.

Remove from oven, season with more salt and pepper if desired.  Garnish with more thyme. Serve immediately. 

This Instant Pot Chicken Ramen makes a delicious and flavorful ramen in about half an hour in your electric pressure cooker!

Instant Pot Easy Chicken Ramen

onion (sliced)

garlic (pressed

oyster sauce

fish sauce

shiitake mushrooms (stems removed and sliced)

baby bok choy

boneless (skinless chicken thighs)

chicken broth

yakisoba noodles*

Ramen egg (RECIPE HERE)

green onion

sesame seeds

lime wedges

Bring a pot of water to a boil. When boiling, add the noodles and simmer for 3 minutes. Strain and rinse with cold water. Toss with just a little oil if necessary to keep them from sticking (mine already had a little oil on them, so I didn&#x27;t need to). Set aside.

(If using another type of noodle, follow package instructions)

If Using Fresh Noodles:

Add all ingredients except for noodles and bok choy to instant pot. Set to manual, high pressure for 8 minutes.  It will take about 10 minutes to come to pressure.  After cooking, use the quick release to release pressure.  Open pot and stir in bok choy. Allow bok choy to cook in the hot soup for 2-3 minutes.

Meanwhile, remove the chicken and shred it with two forks. Add it back to the broth and serve.

To Prepare Soup:

In a bowl, place a serving of noodles, then pour the soup over them. Top soup with ramen egg, sliced green onions, cilantro and sesame seeds if desired.

To Serve The Ramen:

This Easy Chicken Ramen can be made at home in about 30 minutes! A flavorful broth with chicken and noodles, and don't forget the ramen egg!

Easy Chicken Ramen

Whisk together the 1/4 cup of soy sauce, 1/4 cup of rice vinegar and 3/4 cup water, set aside.

Prepare an ice bath by filling a bowl with ice and water.

Bring a pot of water to boil (make sure there is enough water to cover the eggs). When boiling, carefully lower the eggs into the water using a slotted spoon or spider. Reduce heat if necessary to keep the water just barely boiling. Cook for 7 minutes, then remove from pot and place eggs in the ice bath. Leave in the ice bath for 3 minutes. Remove from ice bath and gently peel (egg will be soft). Place peeled eggs in the marinade and make sure they are completely covered with the marinade. Leave in the marinade for several hours or overnight. If keeping longer, discard the marinade and store in the refrigerator up to 3 days. Reheat the egg in the ramen broth (don&#x27;t leave in the broth very long before serving or the egg will overcook).

To Prepare The Ramen Egg:

If using fresh noodles:

To Prepare The Noodles:

Heat a large pot or dutch oven over medium high heat. Add the onion and sauté until starting to soften, about 5 minutes. Add the sliced mushrooms and sauté for another 2-3 minutes. Add the garlic and ginger and stir fry for about 30 seconds, just until fragrant so that they don&#x27;t burn. Add the chicken broth and 1 cup of water, soy sauce, rice vinegar, oyster sauce, fish sauce, chili garlic sauce, stir to combine. Bring back to a simmer.

When broth reaches a simmer, add the chicken thighs. Simmer for 15-20 minutes until chicken is cooked through and reaches a temperature of 165°F.

Remove the chicken and shred it with two forks. Add it back to the broth along with the bok choy and cook for 3-5 minutes. Remove from heat and serve.

To Prepare The Soup:

EXTRA Creamy and Rich Japanese Egg Sandwich is a popular snack that is well-loved all over Asia. Welcome to Day 12 of Cooking 15 Street Foods for 15 Days today; we are making one of our go-to snacks, Japanese Egg Sandwich - Tamago Sandu! If you never tried Japanese Egg Sandwich, you are missing out. There is a reason why you can find it everywhere in Japan! Japanese Egg Salad is simple with only FOUR ingredients, yet it is super-rich in flavor, and the egg shines through.  Get yourself some fluffy milk bread because I am about to blow your mind with this simple recipe!

Japanese Egg Sandwich - Tamago Sandu

Extra Large Eggs (Free-Range)

Japanese Mayo

Sugar

Black Pepper

Milk Bread (4 Sandwiches)

In a pot, add water and 1 tbsp of vinegar (this will help the eggshell be peeled easier later). Once the water is boiling, add in the eggs and cook for 10 minutes.

Once eggs are cooked, let them rest in the ice bath for 5 minutes before peeling.

Cut the eggs in half and separate the egg whites and the egg yolk into two separate bowls.

Mix egg yolk with 1 tsp of sugar, black pepper to season, and Japanese mayo till everything is smooth and creamy.

Chop the egg whites into small pieces and fold them in with the creamy egg yolk mixture

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