15 recipes for a delicious quick dinner

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

You will need a maximum of 35 minutes.

1. Fried salmon with lemon

Cooking time: 10 minutes.

Ingredients

• 4 slices of salmon fillet;
• salt, ground black pepper - to taste;
• 2 tablespoons olive oil
• ¼ glasses of white wine;
• 1½ lemon;
• 2 cloves of garlic;
• a pinch of red pepper;
• 2 tablespoons of butter;
• 1 lemon;
• 2 tablespoons fresh dill

Preparation

Place a large skillet over medium heat, heat the oil and place the fillets, skin side up. Season with salt and pepper. Fry until golden brown, then turn over.

Add wine, juice of 1 lemon, chopped garlic and red pepper. Bring to a boil, pouring the sauce over the fillets.

When the salmon darkens, take it out. Melt the butter in a skillet and pour in the juice of ½ lemon. Mix well. The sauce should cook until it thickens. This will take approximately 2 minutes.

Pour the sauce over the fish, garnish with dill and lemon slices.

2. Omelet with mozzarella

Cooking time: 10 minutes.

Ingredients

• 350 g of ripe tomatoes of different colors;
• 2 tablespoons of olive oil;
• red wine vinegar, salt, black pepper - to taste;
• 15 g fresh basil;
• ½ – 1 fresh red chili;
• 100 g mozzarella;
• 4 large chicken eggs.

Preparation

Cut the tomatoes into slices, season with ¹⁄₂ tablespoon olive oil, red wine vinegar, salt and pepper.

Grind most of the basil leaves with a pinch of salt to a mushy state and mix with 1 tablespoon of olive oil. Then finely chop the chili and mozzarella.

Heat ½ tablespoon olive oil in a large skillet. Beat and pour in the eggs, stir, but do not cook. Place the cheese in the center of the skillet and drizzle with the butter and basil mixture. Let the dish cool slightly.

After a minute, carefully fold the omelette in half and place on top of the tomatoes. Slice it down the center to reveal the mozzarella. Add the chili peppers and garnish with the remaining basil leaves.

3. Fried mackerel with tomato mix and quinoa

Cooking time: 15 minutes.

Ingredients

• 300 g quinoa;
• salt to taste;
• ½ lemon;
• 4 gutted mackerels;
• ground black pepper - to taste;
• 1 teaspoon ground coriander
• 3 tablespoons olive oil
• 2 sprigs of fresh rosemary;
• 2 cloves of garlic;
• 800 g of tomatoes of different colors;
• 1 fresh red chili
• 1 tablespoon balsamic vinegar
• 2 tablespoons low fat yogurt
• 2 teaspoons (with a slide) of grated horseradish;
• a couple of sprigs of fresh basil.

Preparation

Boil 2 cups of water and toss the quinoa into it. Add a pinch of salt and half a lemon, cover. Cook until tender, stirring occasionally.

Make transverse cuts on each mackerel on both sides, leaving about 2 cm to the bone. Rub with salt, black pepper and ground coriander.

Then place the carcasses in a large skillet with 1 tablespoon of olive oil, warmed over medium heat. Sprinkle the fish with rosemary and minced garlic cloves and fry on both sides until golden brown.

Chop the tomatoes and place them on a wide platter. Top with chopped chili peppers. Squeeze the finished quinoa and add to the center. Season with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Season with salt and pepper to taste.

Place the fried mackerel on top of the salad.

Combine yogurt and horseradish and pour this sauce over the fish. Garnish with basil leaves.

4. Tomato cheeseburger

Cooking time: 20 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion;
• 2 cloves of garlic;
• 450 g ground beef;
• 1 tablespoon ketchup
• 1 tablespoon mustard
• salt, black pepper - to taste;
• 4 fresh tomatoes;
• ⅔ glasses of grated cheddar;
• a bunch of lettuce;
• 4 slices of pickled cucumber;
• sesame seeds.

Preparation

Heat the oil over medium heat, fry the onion in it until soft. Place the minced garlic and ground beef in the skillet. Lightly brown the meat and drain off the fat. Add ketchup, mustard, salt and pepper.

Place the tomatoes upside down. Divide each into six wedges without cutting the fruit completely. Smooth out the wedges carefully and fill the core with the meat mixture. Top with cheese and shredded salad.

Garnish with pickled cucumber slices and sesame seeds.

5. Cheese pan of tacos

Cooking time: 20 minutes.

Ingredients

• 1 red bell pepper;
• 1 bunch of green onions;
• 1 tablespoon vegetable oil;
• 2 cloves of garlic;
• 1 tablespoon chili powder
• 1 tablespoon of ground cumin;
• salt to taste;
• 450 g ground beef;
• 450 g of tomatoes;
• 1 cup canned or boiled beans
• 1 tablespoon hot sauce
• 2 cups shredded cheddar cheese
• corn chips to taste.

Preparation

Chop the peppers into chunks, chop ½ bunch of green onions. Place a large skillet over medium heat and heat the oil in it. Throw in the peppers and onions and sauté for 5 minutes.

Add chopped garlic and sauté for 1 minute. Season with chili powder, cumin and salt and stir well. Add minced meat and cook for 5 minutes.

Toss the diced tomatoes and beans into the skillet. Mix until smooth. Pour in hot sauce and sprinkle with cheddar. Cover and simmer for 2 minutes.

Garnish with leftover onions and corn chips before serving.

6. Egg muffins with cheese

Cooking time: 25 minutes.

Ingredients

• sunflower oil - for lubrication;
• 12 slices of ham or bacon;
• 1 cup grated cheddar cheese
• 12 large eggs;
• salt, black pepper - to taste;
• 1 bunch of fresh parsley

Preparation

Preheat oven to 200 ° C. Brush 12 muffin tins with sunflower oil. Place one cups of ham or bacon in each. Sprinkle with cheddar on top, break an egg, season with salt and pepper. Bake the dish until cooked for 12-15 minutes.

Garnish with parsley before serving.

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7. Creamy chicken with lemon

Cooking time: 25 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 4 chicken breast fillets;
• salt, black pepper - to taste;
• 2 tablespoons of chicken stock
• 1 small onion;
• 3 cloves of garlic;
• 2 tablespoons fresh thyme leaves
• 4 red potatoes;
• ¼ a glass of lemon juice;
• ¼ glasses of heavy cream;
• 1 large lemon.

Preparation

Heat the olive oil and butter in a large skillet over medium-high heat. Add the breasts and season with salt and pepper. Cook the meat until deep golden brown, 7-8 minutes on each side. Then place the chicken on a plate.

Pour the chicken stock into the skillet. Add chopped onion, garlic, thyme and simmer for 2 minutes. If chicken pieces stick to the bottom of the pan during frying, carefully separate them with a wooden spatula.

Place the sliced potatoes and season with salt and pepper. Cover and simmer for 8 minutes. Pour in lemon juice, cream, and sliced lemon. Mix the contents well and cook for another 2 minutes.

Return the chicken to the pan and top with the sauce. Simmer over low heat for 3-5 minutes. Garnish with thyme before serving.

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8. Pasta with shrimps and green peas

Cooking time: 25 minutes.

Ingredients

• 350 g penne pasta;
• 2 cups spinach leaves
• 1 cup fresh basil leaves
• ⅓ glasses + 1 tablespoon of olive oil;
• ¼ glasses of grated Parmesan;
• ¼ glasses of pine nuts or almonds;
• 1 clove of garlic;
• salt and freshly ground black pepper - to taste;
• 450 g peeled shrimp;
• 1 cup frozen peas
• chopped red chili - optional.

Preparation

Boil the pasta until aldente. Leave an incomplete glass of pasta water, pour out the rest of the liquid.

Make pesto. Use a blender to combine the spinach, basil and ⅓ cup olive oil until smooth. Add pine nuts (or almonds), parmesan, and minced garlic. Season everything with salt and pepper.

In a skillet over medium heat, heat a tablespoon of oil. Brown the shrimp for 3-4 minutes. Add pasta, peas and sauce and mix well. Pour in ¼ cup of water, in which the pasta was cooked, and simmer a little more.

Sprinkle with grated Parmesan and, if desired, chili before serving.

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9. Roast with dumplings

Cooking time: 25 minutes.

Ingredients

• 2 tablespoons of vegetable oil;
• 300-400 g of any dumplings;
• 200 g broccoli inflorescences;
• 2 sweet peppers;
• 1 carrot;
• 2 cloves of garlic;
• 1 cm of ginger root;
• 1 teaspoon sesame oil
• 2 tablespoons sriracha sauce
• 2 tablespoons of soy sauce
• 1 tablespoon honey;
• 1 tablespoon rice vinegar
• 1 bunch of green onions;
• fried sesame seeds.

Preparation

In a large skillet over medium-high heat, heat a tablespoon of vegetable oil. Arrange the dumplings in one layer. Fry on both sides until golden brown.

Add water to the skillet, ⅓ hiding the dumplings, and simmer covered for 5-8 minutes.

Place a clean skillet over medium heat and heat 1 tablespoon of vegetable oil in it. Saute the broccoli, bell peppers, and chopped carrots for 8-10 minutes until crisp. Add chopped garlic and ginger and cook for another 1 minute.

Pour in sesame oil, sriracha and soy sauce, honey and rice vinegar. Bring to a boil and let the sauce thicken slightly. Add the dumplings and mix well with the vegetables.

Garnish with green onions and fried sesame seeds before serving.

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10. Sandwiches with cheese and minced meat

Cooking time: 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion;
• 450 g ground beef;
• ½ cup ketchup;
• 2 cloves of garlic;
• ⅓ glasses of brown sugar;
• 2 tablespoons of mustard;
• 1 tablespoon chili powder
• salt, black pepper - to taste;
• 4 tablespoons of butter;
• 8 slices of sandwich bread;
• 2 cups grated cheddar

Preparation

In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until soft. Add the ground beef and brown it. Drain off the fat.

Add the ketchup, minced garlic, brown sugar, mustard, and chili powder to the skillet. Season with salt and pepper to taste and simmer for 5 minutes. Put the prepared mass on a plate.

Brush one side of each slice of bread with butter. Put the first one in a cleaned frying pan, oil side down. Top with a spoonful of minced meat, cheddar and another slice of bread, butter facing up.

Fry the sandwich on both sides over medium heat until the bread is golden brown and the cheese is melted.

Do the same with the rest of the ingredients. You will have four delicious sandwiches.

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11. Chicken caprese

Cooking time: 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 450 g chicken breast fillet;
• salt, black pepper - to taste;
• ¼ balsamic vinegar;
• 2 cloves of garlic;
• 450 g cherry tomatoes;
• 2 tablespoons fresh basil leaves
• 4 slices of mozzarella.

Preparation

Heat oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, fry on both sides until golden brown and place on a plate.

Add the balsamic vinegar and minced garlic to the pan and cook for 1 minute. Then add the tomatoes, salt them and simmer over low heat for 5-7 minutes. Stir in the basil.

Return the chicken to the skillet with the tomatoes. Place the mozzarella on top and cover until the cheese is melted.

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12. Spinach and Feta Pie

Cooking time: 30 minutes.

Ingredients

• 100 g of pine nuts;
• 1 lemon;
• some olive oil;
• 5 large eggs;
• 300 g feta;
• 50 g cheddar;
• ground black pepper - to taste;
• 2 pinches of dried oregano;
• 1 teaspoon butter
• 400 g young spinach;
• 270 g filo dough;
• salt, ground cayenne pepper - to taste;
• 1 nutmeg

Preparation

Roast the pine nuts over medium heat until golden brown - this will take 1–2 minutes. Finely grate the lemon zest, drizzle with a little oil, mix well with the nuts.

Break the eggs into a large bowl, add chopped feta and shredded cheddar. Season with ground pepper and oregano.

Heat butter and olive oil in a skillet over medium heat. Add half of the spinach and stir until it wilts. Add the rest of the greenery and repeat the process.

On a half-meter piece of parchment oiled with olive oil, spread 4 layers of filo dough with a slight overlap. Lubricate them with a little oil. Knead and flatten a little so that they almost cover the paper. Sprinkle with salt, black pepper and cayenne pepper. Lay out 3 layers in this way.

Toss the stewed spinach with half of the grated nutmeg, eggs and cheese.

Transfer the parchment and dough to the pan so that the edges hang down. Pour in the spinach mixture evenly and cover with the dough.

Toast the bottom of the pie over medium heat for 2 minutes. Then place the pan on the top shelf of an oven preheated to 200 ° C. Wait 18-20 minutes for a crispy crust.

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13. Soup with bacon and cauliflower

Cooking time: 35 minutes.

Ingredients

• 4 slices of bacon;
• 1 medium onion;
• 2 medium carrots;
• 2 stalks of celery;
• salt, ground black pepper - to taste;
• 2 cloves of garlic;
• 2 tablespoons flour;
• 2 sprigs of thyme;
• 1 head of cauliflower;
• 1 liter of vegetable broth;
• 1 glass of milk.

Preparation

Cut the bacon into small pieces and fry in a saucepan until crisp. Place it on a plate.

Leave 2 tablespoons of fat in the saucepan. Throw in diced onions, carrots and celery. Season with salt and pepper and wait for the vegetables to soften. Add chopped garlic and after 1 minute add flour. Cook for 2 more minutes.

Add chopped thyme and split cauliflower. Pour in the broth and milk. Bring to a boil and simmer over low heat for 15 minutes, until the cabbage is tender. Season with salt and pepper to taste.

Add fried bacon to the soup before serving.

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14. Primavera paste

Cooking time: 35 minutes.

Ingredients

• 350 g cappellini or spaghetti;
• olive oil;
• 2 cups broccoli inflorescences
• 450 g yellow and red cherry tomatoes;
• 250 g small mushrooms;
• 420 g canned artichokes;
• 2 teaspoons of garlic powder
• salt, ground black pepper - to taste;
• ¾ glasses of grated Parmesan;
• fresh basil.

Preparation

Preheat oven to 200 ° C. Boil the pasta until aldente. Pour the pasta water into a glass.

Sprinkle a baking sheet with olive oil, add broccoli, tomatoes, mushrooms. Remove the artichokes from the brine, dry slightly and add to the rest of the ingredients.

Season everything with ground garlic, salt and pepper and place in the oven for 15–20 minutes. In the middle of cooking, the contents of the baking sheet will need to be mixed.

Transfer the vegetables to the pasta saucepan, add the Parmesan and 1/2 cup pasta water. Place on low heat and stir vigorously until a sauce forms. Add some more water if necessary.

Serve with basil and grated Parmesan cheese.

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15. Pork chops with garlic, rosemary and Brussels sprouts

Cooking time: 35 minutes.

Ingredients

• 450 g brussels sprouts;
• some olive oil;
• salt, black pepper - to taste;
• 4 pork chops 2.5 cm thick, boneless;
• 4 cloves of garlic;
• 1 glass of chicken broth;
• ¼ glasses of cream;
• 1 teaspoon fresh rosemary, chopped
• 3 tablespoons of butter.

Preparation

Preheat oven to 210 ° C. Cut the Brussels sprouts in half and place the slices on a greased baking sheet with olive oil. Season with salt and black pepper. Bake for 25-30 minutes.

Put a cast iron skillet over medium heat, add 1 tablespoon of olive oil. Pat the pork chops dry with a paper towel, season with salt and pepper, fry for 2 minutes on each side. Wrap each piece in foil and place on a plate.

Fry the minced garlic in a skillet until tender. Season with 1 teaspoon salt and ½ teaspoon black pepper. Add broth and cream and simmer for 5-10 minutes. Then sprinkle with rosemary and simmer for 1 minute.

Turn off heat and stir in butter. Return the pork chops to the skillet and top with the sauce. Keep them covered until warmed up.

Serve the chops with cabbage and sauce.

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