Seared Rib-Eye Steak, Arugula & Pepper Salad Dinner Recipe

Healthy and delicious! This dinner recipe is quick, nutritious and fabulous.  It is brought to us by the beautiful Giada De Laurentiis- she’s fantastic!   Every time I make this the entire table wants seconds.

Dinner Recipe:
Ingredients

·         6 tablespoons extra-virgin olive oil, plus extra for brushing

·         2 (1-inch-thick) rib-eye steaks (about 1 pound each)

·         Kosher salt and freshly ground black pepper

·         3 cups arugula, washed and spun dry

·         11/2 cups roasted peppers, rinsed and patted dry

·         2 tablespoons balsamic vinegar

·         Small block Parmesan (about 8 ounces)

Directions

In a large saute pan, heat 2 tablespoons olive oil. Season steaks with salt and pepper. When pan starts to smoke, carefully add steaks. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat. This will help create a good, crusty sear. When steaks are brown, flip and sear the other side for 3 to 4 minutes. Remove meat to a large plate and allow to rest for 10 minutes.

Decoratively line a large platter with arugula. Tear the roasted peppers into large pieces and scatter over the arugula. In a small bowl, whisk in the remaining olive oil, balsamic vinegar and any meat juices that may have collected on the plate from the steaks. Season with salt and pepper.

Slice the steaks across the grain and on a bias into 1 1/2-inch thick pieces. Lay the slices on top of the salad and drizzle with dressing. Using a vegetable peeler, shave about Parmesan over the dish.

Enjoy some other Dinner Recipes as well.

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Broccoli and Cheese Soup Dinner Recipe

Looking for dinner recipes a bit lighter?  This soup is delightful !  Although Emeril Lagasse isn’t always my favorite chef, this dinner recipe is perfect.  It is very easy to make and better than anything you could buy premade.   Enjoy!!

Dinner Recipe:
Ingredients

·         3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces

·         1 cup yellow onions or sliced leeks (white parts only, well rinsed)

·         1/2 teaspoon salt

·         1/4 teaspoon freshly ground white pepper

·         Pinch nutmeg

·         1/2 teaspoon minced garlic

·         1/2 teaspoon chopped fresh thyme leaves

·         3 tablespoons all-purpose flour

·         3 cups chicken stock or canned, low-sodium chicken broth

·         1 (16-ounce) package frozen broccoli, thawed and separated

·         1/2 cup heavy cream

·         1 1/4 cups shredded medium Cheddar

·         Croutons, for garnish, recipe follows

Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

·         1 cup 1/2 to 3/4-inch cubed French bread

·         2 tablespoons extra-virgin olive oil

·         1/4 teaspoon Essence or Creole seasoning, recipe follows

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

Yield: 1 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

·         2 1/2 tablespoons paprika

·         2 tablespoons salt

·         2 tablespoons garlic powder

·         1 tablespoon black pepper

·         1 tablespoon onion powder

·         1 tablespoon cayenne pepper

·         1 tablespoon dried oregano

·         1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Enjoy some other dinner recipes as well. 

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Buffalo Chicken Pizza Dinner Recipe

What's for dinner tonight? Buffalo Chicken Pizza Dinner Recipe!  This is one of my absolute favorites- courtesy of Rachel Ray!!  It is very easy and has been a complete success at my house!

Prep Time: 15 minutes

Difficulty: EASY

BUFFALO CHICKEN PIZZA DINNER RECIPE

INGREDIENTS:

• 3/4 pound chicken breast cutlets
• Extra-virgin olive oil, for drizzling
• 2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
• 1 pizza dough, store bought or from your favorite pizzeria
• Cornmeal or flour, to handle dough
• 2 tablespoons butter
• 1 tablespoons Worcestershire sauce, eyeball it
• 2 to 3 tablespoons hot sauce, medium to spicy heat
• 1/2 cup tomato sauce
• 1 cup shredded Monterey Jack cheese, a few generous handfuls
• 1/2 cup blue cheese crumbles
• 3 scallions, thinly sliced

DIRECTIONS:

Preheat oven to 425 degrees F. Preheat grill pan to high.  Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.  Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.  In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.  Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp. 



Enjoy some other dinner recipes as well.

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Cajun Chicken Alfredo Dinner Recipe

Looking for a little spice in your dinner recipe tonight?  Guy Fieri’s Cajun Chicken Alfredo is a recipe to die for!  This one is a little bit more complicated, but nothing crazy or out of the ordinary.  I’m a fairly inexperienced cook but I managed it without any problems. You can too.

Dinner Recipe:
Ingredients

·         4 (5-ounce) boneless, skinless chicken breasts

·         1 cup blackening spice (recommended: Paul Prudhomme's Chicken)

·         2 tablespoons extra-virgin olive oil

·         3 tablespoons minced garlic

·         1 cup roughly chopped marinated sun-dried tomatoes

·         1/4 cup white wine

·         3 cups heavy cream

·         3/4 cup grated Parmesan

·         1 teaspoon sea salt

·         1 teaspoon freshly ground black pepper

·         1 pound cooked fettuccine

·         1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a sauté pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Enjoy some other dinner recipes as well. 

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Mexican Lasagna Dinner Recipe

If you are wondering what's for dinner tonight, then we have the perfect, phenomenal, fast, and easy dinner recipe for you. After it’s done, it looks amazing, which is always a plus because everyone will be extremely impressed! It's also ranked in the top 10 of Rachel Ray's dinner recipes! She's put a lot into it, which says a lot!

MEXICAN LASAGNA

Cook: Rachel Ray

Level: Easy

Prep: 20 minutes

Dinner Recipe:

Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 pounds ground chicken breast, available in the packaged meats case
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 red onion, chopped
• 1 (15-ounce) can black beans, drained
• 1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
• 1 cup frozen corn kernels
• Salt
• 8 (8 inch) spinach flour tortillas, available on dairy aisle of market
• 2 1/2 cups shredded Cheddar or shredded pepper jack
• 2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

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Simple, Homemade Chicken Dinner Recipe

What's for dinner? Homemade chicken! Short of catching and killing the chicken itself, this dinner recipe is as homemade as chicken can get. It's a fast and simple dinner recipe that makes the entire meal worth the time and preparation. Keep in mind, when I say homemade--I mean buying the frozen, boneless chicken (already skinned) at the supermarket, and dressing the chicken in the most ideal manner.

The best part about this dinner recipe is that it's fast, easy, and tasty. The outlined steps are found below:

Prep-Time: 10 minutes (defrosted chicken)

Cook- Time: 10-15 minutes

Difficulty Level: 2 out of 5 difficulty

Signature/ Source: Patrick Dabel

Dinner Recipe:
Ingredients:

2 Boneless chicken breast

1 Roma tomatoes

6-8 Portobello mushrooms

1/2 cup Onion

1/4 cup Olive oil

2 Garlic cloves

1/8 cup Ranch, barbecue sauce

Various spices- garlic, oregano, others as desired

(1) Defrost a number of chicken breasts. For informational purposes, the directions will be specified for one chicken breast.

(2) Slice up your Roma tomatoes into 3-4 large slices (3-4 inch circumference).

(3) If you choose, cut up an onion into a couple of rings (3-4 rings per chicken breast).

(4) Prepare a frying pan of olive oil and sauté a number of portobello mushrooms (5-10). Add seasonings as needed; I recommend garlic salt, onion salt, and you could also choose to chop up garlic bits with the mushrooms.

(5) Fire up the George Foreman grill and cook your chicken. Remember, chicken always needs to be cooked thoroughly to protect against harmful bacteria. When the chicken is fully cooked, throw on your pre-sliced tomatoes to be cooked with the chicken. The flavor of the tomatoes will be cooked into the chicken--producing an ideal combination of flavors.

(6) Take off your chicken, put it on your dish and pour the mushrooms on the chicken. Don't be afraid to pour the olive oil residue on the chicken. The flavor in this oil combines well with chicken and elicits a juicy flavor.

(7) The last step or two can differ, depending on your preferences. Personally, I like to smother the chicken with ranch dressing; however there are many other options. Another option would be to melt cheese (Colby, cheddar, mozzarella, etc.) while adding Parmesan cheese on top. In short, you can be creative with this last step. If you like Barbecue sauce, add it. Find your preference with chicken and ensure that your chicken gets the optimal flavor.

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Homemade Italian Pasta Dinner Recipe

What's for dinner tonight? Homemade Italian pasta. Here's a fast and easy dinner recipe to make your pasta at home that's sure to be better than combining cooked pasta with a pre-made sauce.

Dinner Recipe:
Ingredients:

Onion, zucchini, tomato sauce, pasta noodles, olive oil, ground beef, various spices.

(1) Start out by cutting up onions into extremely fine pieces. Half an onion will suffice; however, a whole onion is ideal.
(2) Let your chopped onion simmer into 3/4 cup of olive oil. Allow this until it's slightly brown.
(3) Skin and chop up about a half-cup of a full-sized zucchini into the oil/onion mix. Fry this slowly until all the zucchini chunks are 3/4 cooked. You may need to add more olive oil at this point.
(4) Throw in the mixture about a half-pound of ground beef. Cook everything fully.
(5) At this point you will need to add in some spices. I prefer to wait until the tomato sauce is added to put herb spices. For now, determine how much salt, garlic/onion powder, and other spices you want to add. When in doubt, smell the mixture, then smell the spice, and make a snap decision on whether it would improve the quality.

**Disclaimer** The most important step is the one listed below.

(6) Add tomato sauce to the mixture. Be careful not to add a lot of tomato sauce, usually, one 8 oz. can should suffice. The reason for adding so much olive oil in step 2 is to make the sauce combination really oily. Don't worry, olive oil is not an unhealthy oil like vegetable oil or corn oil is.

**The reason you want your pasta sauce to be more oily than saucy is because olive oil is one of the best mediums for transferring flavor. There are typically 4 steps in making a genuine Italian pasta: (A) add onions/garlic to the oil, (B) add a vegetable (zucchini, egg plant, squash, carrot, celery, etc.) to the mixture, (C) add a meat (chicken, ground beef, sea food, etc.) to the mixture, and lastly, (D) add the sauce (tomato, white, pesto, etc.) to the mixture and top it off with seasonings. By following this procedure, the flavors are each subsequently conjoined with the olive oil, all while mixing and transferring in order to create a most flavorful, oily sauce at the end. To drown it all with tomato sauce would defeat the purpose of all the previous steps. This is the most distinguishable difference between American sauces and Italian: Italian sauces don't taste like tomato sauce at all!


(7) After making your delicious, oily pasta sauce--Mix the sauce in with the pasta noodles. Don't have two separate pots of noodles and sauce, you want to thoroughly mix the noodles with the sauce--for that's how real Italians do it. Any noodles will do for this sauce. I prefer to stay away from spaghetti/linguini. Usually Rotini, Farfalle, or pasta shells are preferable. Don't forget to have salt and pepper on the table either. Sometimes, the difference between an okay pasta and a delectable one is found in a tablespoon of salt. It can make all the difference!

Now you know how to make a genuine Italian pasta. Hope you button up your apron and enjoy! :)

Prep-Time: 10 minutes

Cook- Time: 1 hour

Difficulty Level: 2.5 out of 5

Ingredients: pasta, tomato sauce, onions/garlic, ground beef, spices, olive oil, zucchini. 

Signature/ Source: Patrick Dabel

Enjoy some other dinner recipes as well. 

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