Your first stop for cooking recipes

Browsing category

Main Course

Main Course Recipes

Thai Street-Style Spicy Chicken Basil

Add to ❤ Favorites This Thai inspired ground chicken with basil is easy to make, spicy & unctuous, and has all the amazingly bright Thai food flavors you could hope for! Ingredients for 4 servings 1 pound ground chicken 2 tablespoons vegetable oil 1 tablespoon or more to taste sambal oelek chili paste 2 teaspoons soy sauce 2 teaspoons oyster sauce 1 teaspoon sugar 1 teaspoon salt 1/2 teaspoon fish sauce 2 cloves of garlic 1 Fresno chili 1/2 poblano chili 1 small handful fresh basil leaves steamed rice for serving Read the Instructions here

Cilantro lime chicken

Add to ❤ Favorites Cilantro lime chicken is a zesty Mexican inspired marinated dish with a subtle sweetness and a fresh pop of flavor that is just insanely delicious. Ingredients for 6-8 servings 6-8 chicken breasts boneless skinless -trimmed of any fat Marinade 1/2 cup extra virgin olive oil 1/3 cup fresh lime juice 2 tablespoons fresh lime zest 6 cloves garlic minced 1 tablespoon honey 1 cup cilantro leaves chopped 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon ground cumin 3/4 teaspoon ground coriander Read the Instructions here

Chicken Larb

Add to ❤ Favorites Larb Gai is a traditional dish from Thailand and Laos that is basically a meat salad. It’s featured on Thai restaurant menus and is a popular street food dish. Typically larb is made with ground chicken or pork and flavored with lime, garlic, chili peppers, palm sugar, fish sauce, and rice powder. It’s an explosion of flavor with spicy, sour, sweet, and salty notes in every bite. Larb is typically served with sticky rice, lettuce, and lots of fresh herbs. Ingredients for 4 servings Chicken Larb 1 and 1/2 tablespoons coconut oil (can use olive oil) 2 teaspoons finely minced garlic (~2 cloves) 1 tablespoon minced ginger (~1 inch piece) 1 cup thinly sliced green onions (white and green parts) (~4-6 onions) 1 pound ground chicken (darker meat will be more tender and flavorful) Quick Sauce 2 tablespoons regular (all purpose, not light) soy sauce 2 tablespoons lime juice and 1 teaspoon zest zest (~1 large lime) 1 tablespoon Sambal Oelek (ground chili paste)  1 tablespoon light brown sugar, not packed Fine sea salt and pepper Toppings 1/4 cup EACH: chopped mint, chopped cilantro, chopped basil 3 Persian cucumbers (or 1 English cucumber) 1 tablespoon EACH: rice vinegar, olive oil, lime juice Coconut Lime Rice (optional) 1 cup basmati rice 1 and 1/2 cups full fat coconut milk 1/2 cup water 1 large lime (~1 teaspoon zest and 2 tablespoons juice) For serving (optional): Lettuce leaves, additional lime wedges Read the Instructions here

Chicken fajitas

Add to ❤ Favorites This is the recipe for making chicken fajitas, not tortillas, and it calls for just a few ingredients because the key here are the spices. You will be in mexican heaven. Ingredients for 4 servings 21 oz (600 gr) chicken breast1 white onion2 garlic cloves1 red bell pepper1 yellow pepper1 orange pepper10 mushrooms fresh3 tsp oregano dry3 tsp cumin powder1 tsp chili flakes1 tsp hot paprika1 tsp cayenne pepper1 1/2 tbsp (0.80 oz) (22 gr) brown sugarSalt and black pepper to taste2 limes or lemons Read the Instructions here

Vegetarian Enchilada Casserole

Add to ❤ Favorites This vegetarian enchilada casserole is basically like a Mexican lasagna – layers of hearty corn tortillas filled with black beans, corn, peppers, green chiles, and plenty of shredded cheese! Garnish with a drizzle of sour cream and fresh chopped cilantro for a family dinner your kids will love! Ingredients for 15 servings 1 tablespoon olive oil 1 red onion, diced 1 red pepper, diced 4 cloves garlic, thinly sliced 1.5 teaspoons cumin 1.5 teaspoons chili powder 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 1 (7 oz.) can fire roasted diced green chiles 1 (28 oz.) can enchilada sauce 12 corn tortillas 8 oz. shredded pepperjack cheese, divided Kosher salt fresh cracked pepper Garnish: fresh chopped cilantro sour cream diced tomatoes sliced jalapeno Read the Instructions here

Short Rib Enchiladas Roja

Add to ❤ Favorites Garnish the enchiladas roja with sliced avocado, radish, cilantro, and a squeeze of lime and dig in. Or you know, just grab a fork and go to town. Ingredients for 6-8 servings Short ribs 2 lb short ribssalt and pepper1 tbsp oil½ onion, peeled and chopped into big chunks1 tbsp garlic, minced2 tbsp chili powder1 tbsp cumin1 tsp oregano, driedpinch of cinnamon3 tbsp tomato paste1 chipotle pepper, canned1 cup chicken broth1 cup beer Remaining ingredients 8 corn tortillas2 cups shredded Monterey jack cheese2 tbsp cilantro for garnish2 radish, thinly sliced for garnish2 tbsp cotija Read the Instructions here

Mexican Stuffed Shells

Add to ❤ Favorites These quick and easy vegetarian Mexican Stuffed Shells are filled with black beans, corn, red pepper, red onion, quinoa, enchilada sauce and PLENTY of melty pepper jack cheese. Garnish with all your favorite taco night toppings and get ready for your family to ask for seconds! Ingredients for 40 stuffed shells 12 oz. jumbo shells, cooked al dente 1 tablespoon olive oil 1 small red onion, diced 1 red pepper, diced 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can corn, drained 2 cloves garlic, thinly sliced 1 cup cooked quinoa 2 teaspoons cumin 1 teaspoon chili powder 1 teaspoon chiles in adobo 8 oz. shredded pepperjack cheese, divided 4 oz. shredded cheddar cheese 28 oz. can enchilada sauce Garnish: sour cream fresh chopped cilantro sliced jalapeno Read the Instructions here

Shrimp Piccata

Add to ❤ Favorites Shrimp Piccata is a seafood lovers riff on classic Chicken Piccata. Sweet, succulent shrimp are tossed in a buttery, lemony, caper studded sauce. Ingredients for 4 servings 2 tablespoons cornstarch1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 1/2 pounds medium shrimp peeled and divided2 tablespoons olive oil3 tablespoons butter divided1/2 cup chicken broth1 large lemon juiced, ~3 tablespoons1/4 cup capers drained and rinsed1/4 cup chopped fresh flat-leaf parsleythin slices of fresh lemon for garnish, optional Read the Instructions here

Cajun Chicken- Pantry Style

Add to ❤ Favorites Easy Cajun Chicken- Pantry Style! What is ‘Pantry Style‘ you might ask? Well, in this time of quarantine, it means cooking with things you already have on hand- grabbing things out of the pantry and using your creative juices to create a delicious dish! Ingredients for 6-8 servings 6-8 Chicken thighs- bone in *2-3 Tbsps. Olive Oil or melted butter1 Tbsp. Cajun Seasoning (McCormick’s or other brand)1 Tbsps. Garlic Powder1 Tbsp. Italian Seasoning1 Tbsp. Lemon Pepper SeasoningParsley- finely chopped You could also use boneless chicken thighs or chicken breasts Read the Instructions here

Creamy Chicken Pasta Bake

Add to ❤ Favorites With a crispy, cheesy crust, fried bacon and broccolini, this Creamy Chicken Pasta Bake will impress. A comforting Australian weeknight meal you can make ahead of time! Ingredients for 6 servings 750 g cubed chicken150 g bacon pieces250 g pasta cook according to packet directions1 cup water1 bunch broccolini or asparagus1 chopped brown onion1 can cream of celery soup or mushroom or chicken200 ml cream100 g grated cheese2 tbsp olive oil3 tbsp breadcrumbs optional Read the Instructions here

Lemongrass Chicken Banh Mi

Add to ❤ Favorites This mushroom bolognese is made with carrots, mushrooms, tomato puree, and spaghetti. The ultimate vegan dinner recipe made in under 30 minutes! Ingredients for 4 servings For the carrot & daikon salad: 2 carrots (julienned)1 cup daikon radish (julienned)2 tablespoons sugar1/2 teaspoon salt3 tablespoons rice wine vinegar2 teaspoons sesame oil For the chicken & marinade: 4 tablespoons vegetable oil (divided)2 tablespoons fish sauce1 tablespoon oyster sauce1/2 teaspoon red pepper flakes2 teaspoons sugar2 shallots (peeled)3 cloves garlic2 stalks fresh lemongrass (cut into pieces)2 teaspoons lime zest6 boneless, skinless chicken thighs (about 1 1/2 pounds, or 675 grams) To assemble the sandwiches: 1/4 cup mayonnaise2 teaspoons Sriracha1 tablespoon lime juice1 baguette (cut into 4 equal pieces, each cut in half)1 jalapeño (de-seeded and thinly sliced)1 cup cilantro Read the Instructions here

Chinese Noodle Soup

Add to ❤ Favorites A simple, delicious Chinese noodle soup with a broth that you’d swear came from your favourite Chinese restaurant! This is a midweek version so it’s made with store bought soup broth rather than a made from scratch broth. Ingredients for 2 servings BROTH 3 cups chicken stock/broth, low sodium 2 garlic cloves , smashed 1.5 cm / 1/2″ ginger piece, cut into 3 slices (optional, but highly recommended)1 1/2 tbsp light soy sauce , or normal all purpose soy sauce 2 tsp sugar (any)1 1/2 tbsp chinese cooking wine 1/4 – 1/2 tsp sesame oil , toasted (optional) TOPPINGS & NOODLES180g / 6oz fresh egg noodles 2 large bok choy or other vegetables of choice (use any blanchable veg)1 cup shredded cooked chicken (or other protein of choice)1 scallion / shallot , green part only finely sliced (optional garnish) Read the Instructions here