Posts tagged: main course recipes

Chicken Chaap Recipe

Chicken chaap is an Indian dish with chicken thighs as its main ingredient. The chicken meat is seasoned with numerous aromatic spices to impart a savory taste deep into the chicken meat. This is best served as a main course paired with rice.

Ingredients:

• 4 tbsp plain yogurt
• 1/2 tsp ginger paste
• 2 tbsp gram flour
• 1/2 tsp black pepper
• 1/2 tsp chili flakes
• 1 tsp red chili powder
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp tasting salt
• 3/4 tsp salt
• 1 tbsp mustard paste
• 1/8 tsp nutmeg powder
• 2 tbsp vinegar
• 2 tbsp chicken thighs (boneless)
• Oil for frying

Instructions:

Mix all seasonings with plain yogurt and vinegar in a mixing bowl.
Dip and coat boneless chicken thighs into the seasoning mixture.
Chill for at least 30 minutes.
Set a frying pan over low-medium heat.
Add oil for frying and warm it up.
Fry the seasoned chicken thighs until golden brown.
Turn it occasionally while frying.
Remove from the heat and transfer to a plate.
Garnish and serve.
Enjoy!

Chicken Chaap Recipe
Images – https://www.youtube.com/watch?v=UJTs_Qs5aDk

10 Easy And Fancy Dinner Recipes

Are you celebrating something special for dinner? Here are 10 easy and fancy dinner recipes you can prepare at home. Serve with wine, savory appetizer, and a tasty dessert afterward, you will surely enjoy the rest of your night.

1. Prime Rib with Garlic Herb Butter

Ingredients:

• 1 cup softened butter
• 7 cloves garlic (finely chopped)
• 2 tbsp fresh rosemary
• 2 tbsp fresh thyme
• 2 tbsp salt
• 1 tbsp pepper

• 5-7 lbs boneless rib roast
• 2 tbsp flour
• 2 cups beef stock

Instructions:

In a mixing bowl, mix 1 cup softened butter, minced garlic, 2 tbsp fresh rosemary, 2 tbsp fresh thyme, 2 tbsp salt, and 1 tbsp pepper.
Coat boneless rib roast with the mixture.
Bake in a preheated oven for 5 minutes per pound at 500 F (If the meat is 5 lbs, then bake for 25 minutes).
Turn off heat and let the meat sit for 2 hours without opening the oven.
Remove from the oven and set aside the meat.

Pour excess oil into a saucepan and put it over medium heat.
Add 2 tbsp flour.
Stir until flour melts and is mixed well.
Add 2 cups of beef stock.
Stir and let it boil.
Remove from the heat.
Sift the mixture into a sauce bowl.

Cut the meat into slices.
Serve with mashed potato and steamed veggies.
Drizzle with the sauce.
Enjoy!

2. Baked Lobster Tails

Ingredients:

• 2 lobster tails
• 3 tbsp melted butter
• 1 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp parsley (finely chopped)
• 1 tsp lemon juice

Instructions:

Cut a straight line along the middle of the lobster shell.
Leave a few inches through the end of the tail.
Separate the lobster meat from the sides of the shell.
Lift it and place it on top of the shell.

In a small bowl, mix 3 tbsp melted butter, 1 tsp salt, 1 tsp pepper, 1 tsp garlic powder, 1 tsp paprika, 1 tsp finely chopped parsley, and 1 tsp lemon juice.
Brush the mixture on the lobster meat.
Bake in a preheated oven for 15 minutes at 450 F.
Serve with steamed broccoli.
Enjoy!

3. Fajita Stuffed Chicken

Ingredients:

• 2 tbsp oil
• 1 red bell pepper (sliced)
• 1 green bell pepper (sliced)
• 1 yellow bell pepper (sliced)
• 1 onion (sliced)
• 1 tsp salt
• 1 tsp pepper
• 4 oz cream cheese
• 1/2 cup cheddar cheese (shredded)
• 1/2 cup pepper jack

• 3 chicken breasts (boneless and skinless)
• 2 tsp salt
• 2 tsp chili powder
• 2 tsp cumin
• 2 tsp garlic powder
• 3 tbsp canola oil

Instructions:

Set a pan over high heat.
Heat 2 tbsp oil.
Add sliced red, green, and yellow bell peppers.
Add sliced onion.
Season with salt and pepper.
Stir and cook until soft.
Remove from heat and transfer to a mixing bowl.
Add 4 oz cream cheese, 1/2 cup shredded cheddar cheese, and 1/2 cup diced pepper jack.
Mix until well combined.
Set aside.

Season and coat 3 chicken breasts with salt, chili powder, cumin, and garlic powder.
Slice the chicken horizontally, careful not to cut it throughout.
Scoop a mixture of the bell peppers and stuff inside the chicken.
Press the edges of the chicken to secure.
Do this with the 2 other seasoned chicken breasts.
Set a frying pan over medium heat.
Heat 3 tbsp canola oil.
Fry the stuffed chicken breast for 5 minutes on each side or until chicken is cooked.
Remove from heat and transfer to a plate.
Serve with guacamole or salsa.
Enjoy!

4. Baked Chicken Parmesan

Ingredients:

• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese
• 1 tbsp basil (chopped)
• 1/2 tsp garlic powder
• 2 tsp oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 eggs (beaten)
• 2 chicken breasts (boneless and skinless)
• Fresh mozzarella

• Whole wheat pasta (cooked)
• Marinara sauce (heated, for garnishing)

Instructions:

In a mixing bowl, mix 1/2 cup panko breadcrumbs, 1/2 cup parmesan cheese, 1 tbsp chopped basil, 1/2 tsp garlic powder, 2 tsp oregano, 1/4 tsp salt, and 1/4 tsp pepper.

Dip and coat 2 chicken breasts into the egg wash and breadcrumbs mixture.
Place the coated chicken breasts on ta lightly greased baking tray.
Add mozzarella slices on top of the chicken breasts.
Bake in a preheated oven for 20-25 minutes at 425 F.
Remove from the oven.

Place the baked chicken on top of whole wheat pasta with marinara sauce.
Drizzle top of chicken with marinara sauce for garnishing.
Serve and enjoy!

5. Puff Pastry Salmon

Ingredients:

• 2 tbsp butter
• 2 garlic cloves (finely chopped)
• 1/2 onion (diced)
• 5 oz spinach
• 1 tsp salt
• 1 tsp pepper
• 1/3 cup breadcrumbs
• 4 oz cream cheese
• 1/4 cup parmesan cheese (shredded)
• 2 tbsp dill (chopped)

• 1 sheet Puff pastry (softened at room temperature)
• Salmon fillet
• Salt and pepper to taste
• Egg wash

Instructions:

Set a pan over medium heat.
Melt 2 tbsp butter.
Saute garlic and onion until onion is soft and caramelized.
Add 5 oz spinach.
Season with salt and pepper.
Stir and cook until spinach is wilted.
Add breadcrumbs, cream cheese, shredded parmesan cheese, and chopped dill.
Stir until well combined.
Remove from heat and set aside.

Lay a sheet of softened puff pastry on a surface.
Season salmon fillet with salt and pepper, then place in the center of the pastry.
Spread spinach mixture on top of the salmon fillet.
Fold the pastry over the salmon and spinach mixture and secure top and bottom edges.
Place it on a parchment-lined baking tray.
Brush the sides and top with egg wash.
Make shallow cuts diagonally on the pastry.
Brush with eggwash again.
Bake in a preheated oven for 20-25 minutes at 425 F.
Remove from heat.
Slice for servings and enjoy!

6. One Pan Honey Garlic Chicken

Ingredients:

• 6 chicken thighs
• Salt and pepper to taste

• 1 tbsp butter
• 3 garlic cloves (chopped)
• 1 tbsp brown sugar
• 1/4 cup honey
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 lb green beans

Instructions:

Season chicken thighs with salt and pepper.
Set an ovenproof skillet over high heat.
Melt 1 tbsp butter.
Cook the chicken thighs until both sides are golden brown.
Remove chicken from the skillet and transfer to a plate.
Set aside.
Remove excess fat from the skillet.
Continue using the skillet an saute chopped garlic cloves.
Add brown sugar, honey, dried thyme, and dried oregano.
Stir to combine.
Add the cooked chicken thighs from earlier.
Add green beans.
Remove from the heat.
Bake in a preheated oven for 25 minutes at 400 F.
Remove from the oven and transfer to a plate.
Drizzle with sauce and garnish with finely chopped parsley (this is optional).
Serve and enjoy!

7. Grilled Salmon with Avocado Salsa

Ingredients:

For Grilled Salmon:

• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp pepper
• 1 tsp paprika
• 4 salmon fillets

For Salsa:

• 2 avocados (peeled and chopped)
• 1/4 red onion (chopped)
• 1 lime (juiced)
• 1 tbsp olive oil
• 1 1/2 tsp salt

• Finely chopped parsley (optional for garnishing)

Instructions:

For Grilled Salmon:

In a mixing bowl, mix 1 tbsp olive oil, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika.
Marinate 4 salmon fillets and keep them in the fridge for 30 minutes.
Grill marinated salmon fillets over high heat for 2 minutes per side.
Remove from the grill and put on a plate.

For Salsa:

In a mixing bowl, mix peeled and chopped avocados, chopped red onion, lime juice, 1 tbsp olive oil, and 1 1/2 tsp salt.

Put salsa on top of the salmon fillets.
Garnish with finely chopped parsley.
Serve and enjoy!

8. Easy Glazed Pork Chops

Ingredients:

• 1/2 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp salt

• 4 pork chops (cut into thick slices)
• 4 tbsp brown sugar
• Olive oil (for frying)

• Steamed carrots and broccoli (optional for side dish)

Instructions:

In a mixing bowl, mix 1/2 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt.
Coat the pork chops with this mixture.
Set an ovenproof skillet over medium-high heat.
Heat olive oil for frying.
Add seasoned pork chops and cook for 3-5 minutes on both sides or until golden brown.
Put 1 tbsp of brown sugar on top of each pork chop.
Flip on the other side and melt the sugar so both sides are coated with melted sugar.
Remove from the heat.
Bake in a preheated oven for 15 minutes at 350 F.
Remove from the oven and transfer to a plate.
Add steamed carrots and broccoli as a side dish.
Drizzle the excess glaze from the pan onto the pork chop.
Serve and enjoy!

9. Crispy Skin Salmon with Sauteed Asparagus & Mushrooms And Creamy Shallot Potato Puree

Ingredients:

For the creamy shallot potato puree:

• 3 tbsp + 1 tbsp butter
• 2 shallots (sliced)
• 2 garlic cloves (chopped)
• 1/3 cup milk
• 1 1/2 tsp white pepper
• 1 tsp salt
• 2 lbs potatoes (boiled and chopped)

For the vegetables:

• Olive oil for frying
• 1 cup mushrooms (sliced)
• 1 bunch Asparagus stalks
• Salt and pepper to taste

For the salmon:

• 2 Salmon fillets (with skin)
• Salt and pepper to taste
• Thyme
• Olive oil for frying
• 2 tbsp butter (cubed)
• 3 garlic cloves (crushed)
• thyme

Instructions:

For the creamy shallot potato puree:

Set a frying pan over medium-high heat.
Melt 3 tbsp butter.
Saute sliced shallots and chopped garlic cloves until shallots soften.
Add 1 tbsp butter.
Stir and let it melt.
Add 1/3 cup milk.
Mix and let it simmer for 1-2 minutes.
Add 1 1/2 tsp white pepper and 1 tsp salt.
Mix well.
Remove from heat and transfer to a food processor.
Push until it becomes a puree.

In a mixing bowl, mash 2 lbs of boiled and chopped potatoes.
Add the puree and mix until well combined.
Set aside.

For the vegetables:

Set a nonstick frying pan over medium heat.
Heat olive oil.
Add mushrooms and asparagus stalks.
Season with salt and pepper to taste.
Saute until vegetables soften.
Remove from heat.
Set aside.

For the salmon:

Make 4 slits on the skin-side of the salmon fillets.
Season with salt, pepper, and thyme.
Set a frying pan over medium-high heat.
Drizzle olive oil.
Fry salmon fillets skin-side facing down for 3-5 minutes.
Flip on the other side.
Add 2 tbsp cubed butter, 3 crushed garlic cloves, and thyme.
Cook the other side of the salmon for 3-5 minutes and stir butter and seasonings around to combine the flavor with the salmon.
Remove salmon from the pan.

Assembly:

Scoop a mixture of creamy shallot potato and put on a plate.
Add sauteed mushrooms and asparagus on top, followed by the salmon fillet.
Serve and enjoy!

10. Paprika Spiced Chicken

Ingredients:

For the chicken marinate:

• 2 tsp paprika
• Sea salt and pepper to taste
• 2 tbsp olive oil
• 1 tsp dijon mustard
• 1 garlic clove
• 1/2 lemon (lemon zest)
• 6 oz chicken breast (boneless and skinless)

• 1 tbsp olive oil (for frying)

For the vegetable:

• 1 lb fingerling potatoes
• 1 tbsp olive oil
• Salt and pepper to taste

For the yogurt mixture:

• 3/4 cup Greek yogurt
• 1 tsp dijon mustard
• 1/2 lemon (lemon zest)
• 3 tbsp parsley (chopped)
• Salt and pepper to taste

Instructions:

For the chicken marinate:

Place the boneless and skinless chicken breasts in a baking dish.
Add seasonings – 2 tsp paprika, sea salt, and pepper to taste.
Add 2 tbsp olive oil, 1 tsp dijon mustard, 1 minced garlic clove, and 1/2 lemon’s zest.
Rub and coat the mixture on both sides of the chicken breasts.
Marinate for at least 30 minutes.
Set a frying pan over medium-high heat.
Heat 1 tbsp olive oil
Fry marinated chicken breasts for 6-8 minutes on each side or until golden brown.
Remove from heat and set aside.

For the vegetable:

Cut fingerling potatoes in half.
Place on a baking tray.
Coat the potatoes with 1 tbsp olive oil, salt, and pepper to taste.
Bake in a preheated oven for 25-30 minutes at 400 F.

For the yogurt mixture:

In a mixing bowl, mix 3/4 cup Greek yogurt, 1 tsp dijon mustard, 1/2 lemon’s zest, 3 tbsp chopped parsley, salt, and pepper to taste.

Put the fried chicken breast, potatoes, and yogurt mixture on a plate.
Serve and enjoy!

10 Easy And Fancy Dinner Recipes
Images – https://www.youtube.com/watch?v=XBJKi2tcKkE

How To Make Ground Beef Casserole

This easy and savory ground beef casserole recipe is perfect for lunch or dinner. You can serve this with mashed potatoes, berries or fresh vegetable salad. You can add spices if you want the recipe to have more taste in it. This recipe takes 35-40 minutes and serves 4-5.

Ingredients:

• 1 tbsp olive oil
• 1 1/4 lb ground beef
• Salt and pepper to taste

• 1 3/4 cup egg noodles

• 1 medium onion (chopped)
• 2 tsp garlic (finely chopped)
• Butter (for saute)
• 2 tsp Italian seasoning
• 1 tbsp ground parsley
• 2 cups tomato sauce
• 2 cups diced tomatoes
• 2 cup shredded cheddar cheese
• Shredded double cheddar

Instructions:

Set a pan over medium-high heat.
Heat 1 tbsp olive oil.
Add 1 1/4 lb ground beef and let it cook until it changes color.
Season with salt and pepper.
Fry until the beef is completely cooked and browned.
Remove from heat and set aside.

Boil 1 3/4 cup egg noodles as instructed in the packet.
Drain and rinse.
Set aside.

Set a pan over medium-high heat.
Melt butter.
Saute 1 chopped onion and 2 tsp garlic.
Stir until onion turn lightly golden brown.
Add the cooked ground beef.
Season with 2 tsp Italian seasoning and 1 tbsp ground parsley.
Add 2 cups tomato sauce.
Mix until well combined.
Add 2 cups of diced tomatoes and mix well.
Add the cooked egg noodles from earlier.
Mix and let it cook.
Remove from heat.
Transfer the mixture to a lightly butter-greased casserole dish.
Spread the mixture evenly.
Add 2 cups shredded cheddar cheese on top of the mixture.
Sprinkle double cheddar cheese.
Bake in a preheated oven for 15 minutes at 400 F.
Remove from the oven.
Serve and enjoy!

Tips and ideas:

You can put as much cheese as you want, to make it cheesier and yummier.

Serve with mashed potatoes, berries, or fresh vegetable salad.

How to Make Ground Beef Casserole
Images – https://www.youtube.com/watch?v=ZzDK28HGSbI