Tag Archives: everyday recipes

No-Fuss Quick and Easy Recipes

No-Fuss Quick and Easy Recipes

Fluffy Pancakes

How about delicious and very fluffy pancakes for breakfast? All of the ingredients you’ll need are in the kitchen pantry, so grab them and enjoy these delicious pancakes!

Serves 6 | Prep time 5 minutes | Cooking time 15 minutes

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons sugar
  • 1 large egg
  • Pinch of salt
  • 2 teaspoons baking powder
  • Zest of 1 lemon
  • 1 tablespoon butter for greasing the pan
  • 3 tablespoons maple syrup for drizzling

Directions

  1. Add the flour, milk, vanilla extract, sugar, egg to a large mixing bowl and mix until combined.
  2. Stir in the salt, baking powder, and lemon zest and stir until smooth—but be careful not to overmix the batter.
  3. Warm the butter in a nonstick frying pan over medium heat and add spoonfuls of the batter to the center of the pan.
  4. Cook on each side for about 2 minutes. When bubbles appear on the edges, flip the pancake. Serve on a plate with a drizzle of maple syrup.

Nutrition (per serving)

Calories 172, fat 4 g, carbs 30.2 g, sugar 12.1 g, Protein 4.4 g, sodium 48 mg

 

 

Meatballs in Tomato Sauce

This is going to be probably the fastest recipe you have ever tried for meatballs in tomato sauce.

Serves 4 | Prep time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 pound ground pork
  • Salt and pepper to taste
  • 1 large egg
  • 1 teaspoon Dijon mustard
  • 1 spring onion, finely chopped
  • 1 clove garlic, minced
  • 1 teaspoon dried oregano
  • ½ cup breadcrumbs
  • 3 tablespoons butter
  • 2 cups tomato sauce
  • 2 tablespoons freshly chopped basil
  • ¼ cup crushed pineapple

Directions

  1. Use your hands to mix the ground meat, salt, and pepper, egg, mustard, spring onion, garlic, oregano and breadcrumbs in a large mixing bowl.
  2. Form small meatballs and place them on a plate.
  3. Heat the butter in a nonstick frying pan and add the meatballs.
  4. When they turn golden brown, add the tomato sauce and cook for 10 minutes.
  5. Add the basil and pineapple and cook for 10 more minutes.

Nutrition (per serving)

Calories 488, fat 35 g, carbs 18.4 g, sugar 7.3 g, Protein 24.4 g, sodium 905 mg

 

 

Stuffed Cannelloni

An Italian inspired dish that will tickle your taste buds. Fast, fresh, and very simple to make.

Serves 4 | Prep time 30 minutes | Cooking time 30 minutes

Ingredients

  • 3 tablespoons olive oil
  • 1 pound lean ground beef
  • Salt and pepper to taste
  • 2 medium carrots, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes
  • 2 cups tomato sauce (divided)
  • 1 pound cannelloni pasta
  • 2 cups grated cheddar cheese

Directions

  1. Warm the olive oil in a nonstick frying pan over medium heat.
  2. Add the ground beef and season with salt and pepper.
  3. Add the carrots, garlic powder, oregano, chili flakes, and 1 cup of the tomato sauce.
  4. Cook for about 10 minutes and set aside.
  5. Let the meat cool at room temperature and then stuff the cannelloni.
  6. Place them in a 9×13 casserole pan and pour in the second cup of tomato sauce.
  7. Arrange the grated cheese on top.
  8. Preheat the oven to 350°F (180°C) and bake for about 30 minutes, or until the cheese becomes bubbly and golden-brown.

Nutrition (per serving)

Calories 730, fat 40.1 g, carbs 37.8 g, sugar 7.2 g, Protein 55.2 g, sodium 1205 mg

 

 

Beetroot Hummus

If you want your snack to be healthy and delicious at the same time, then this is something you are going to enjoy.

Serves 2 | Prep time 5 minutes

Ingredients

  • 2 fresh medium beetroots
  • Salt and pepper to taste
  • 1 cup drained chickpeas
  • 1 small carrot, diced
  • 2 cloves garlic
  • ¼ cup olive oil
  • 2 tablespoons tahini
  • 1 teaspoon dried dill
  • Juice of 1 lemon
  • Crackers for serving

Directions

  1. Place all of the ingredients except for the crackers in a high-speed blender or food processor and blitz until creamy.
  2. Transfer the hummus to a serving bowl and serve with crackers.

Nutrition (per serving)

Calories 498, fat 34.9 g, carbs 40.2 g, sugar 16.6 g, Protein 11.1 g, sodium 346 mg

 

 

Delicious Blondies

This white version of brownies is something you are going to love! Every bite of it will be a huge pleasure.

Serves 12 | Prep time 10 minutes | Cooking time 25 minutes

Ingredients

  • 1 cup melted butter
  • 1 cup light brown sugar
  • ½ cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • Pinch of salt
  • 1 cup white chocolate chips

Directions

  1. Add the melted butter, brown sugar, white sugar, and vanilla extract to a bowl.
  2. Stir in the eggs and mix until combined.
  3. Add the flour, baking powder, and salt and mix until smooth and well incorporated.
  4. Stir in the white chocolate chips.
  5. Transfer the mixture into a 9-inch brownie pan lined with parchment paper.
  6. Bake for about 25 minutes in a preheated oven at 350°F (180°C).
  7. Let cool for 20 minutes.
  8. Slice and serve.

Nutrition (per serving)

Calories 377, fat 20.9 g, carbs 44.4 g, sugar 28.3 g, Protein 4.2 g, sodium 149 mg

 

 

 

***These recipes and more are found in Louise Davidson’s Quick and Easy Everyday Recipes From Breakfast to Dessert. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Easy Everyday Cast Iron Skillet Recipes

Easy Everyday Cast Iron Skillet Recipes

Santa-Fe Chicken Breasts

Serves 4 | Prep time 15 minutes | Cooking time 30 minutes

Ingredients

  • 4 (4-ounce) skinless, boneless chicken breasts
  • Kosher salt and freshly ground black pepper, to taste
  • 1 tablespoon Tex-Mex spice blend, more if needed
  • 6 bacon strips, diced
  • 1 tablespoon vegetable oil, more if needed
  • 3 garlic cloves, minced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons barbecue sauce
  • ½ cups Tex-Mex shredded cheese
  • 1 tablespoon fresh chives, chiseled
  • 1 tomato, deseeded and diced

Directions

  1. If needed, cut the chicken breast in 2 horizontally if the chicken breasts are large and thick.
  2. Brush the chicken breasts with vegetable oil. Evenly season each chicken breast with salt, black pepper, and a Tex-Mex spice blend. Set aside.
  3. In a large cast-iron skillet, cook the bacon over medium heat until crispy. With a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess oil.
  4. Leaving the bacon dripping in the skillet, add 1 tablespoon vegetable oil. Warm the oil over medium heat. Add the garlic and chicken breasts. Cook for 4-6 minutes per side or until the internal temperature reaches 165ºF (74ºC).
  5. Add the lime juice and barbecue sauce to the skillet and stir to combine. Turn the chicken breasts over to coat in the sauce.
  6. Top each chicken breast evenly with the cheese. Continue cooking until the cheese starts to melt.
  7. To serve, sprinkle the reserved bacon, chives, and diced tomatoes on top of the chicken breasts. Serve warm.

Nutrition (per serving)

Calories 312, fat 11 g, carbs 15 g, sugar 3 g, Protein 38 g, sodium 610 mg

 

Mongolian Beef

Serves 4 | Prep time 10 minutes | Cooking time 5 minutes

Ingredients

  • 1 pound flat iron steak, sliced thinly against the grain
  • ¼ cup low-sodium soy sauce
  • 1 teaspoon ginger, peeled and grated
  • 2 garlic cloves, minced
  • ¼ cup avocado oil
  • 3-4 green onions, cut into 1-inch slices

Directions

  1. Place the steak slices, soy sauce, ginger, and garlic in a Ziploc bag. Seal the bag and shake to coat well.
  2. Refrigerate the bag to marinate for about 1 hour.
  3. Remove the steak slices from the bag, reserving the marinade.
  4. In a large cast-iron skillet, heat the oil over high heat. Stir-fry the steak slices for about 2-3 minutes.
  5. Stir in the reserved marinade and scallions. Cook for about 1-2 minutes.
  6. Serve hot.

Nutrition (per serving)

Calories 300, fat 15 g, carbs 3 g, sugar 1 g, Protein 37 g, sodium 963 mg

 

Easy Shrimp Fettuccini

Serves 3 | Prep time 15 minutes | Cooking time 6 minutes

Ingredients

  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 pound shrimp, peeled and deveined
  • ⅛ teaspoon cayenne pepper
  • ¼ teaspoon kosher salt
  • ¼ cup dry white wine
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 pound fettuccine, cooked according to the package instructions

Directions

  1. In a large cast-iron skillet, melt the butter over medium heat. Sauté the garlic for about 30-60 seconds.
  2. Add the shrimp, cayenne pepper, and salt. Stir to combine.
  3. Stir in the wine and lemon juice and cook for about 3-4 minutes.
  4. Stir in the parsley and remove from the heat.
  5. Add the pasta and stir.
  6. Serve warm.

Nutrition (per serving)

Calories 272, fat 10 g, carbs 4 g, sugar 0 g, Protein 34 g, sodium 621 mg

 

Eggplant Parmesan

Serves 4 | Prep time 15 minutes | Cooking time 40 minutes

Ingredients

  • 1 cup panko breadcrumbs
  • 3 tablespoons olive oil, divided
  • Kosher salt, to taste
  • 2 garlic cloves, minced
  • ½ teaspoon fresh oregano, finely chopped
  • Pinch of crushed red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1½ pounds small eggplant, halved lengthwise
  • 8 ounces mozzarella cheese, torn into bite-sized pieces
  • ⅓ cup Parmesan cheese, grated
  • 2 tablespoons fresh basil leaves, chopped

Directions

  • Arrange a rack in the top third of the oven and preheat the oven to 400°F (204°C).
  • In a small mixing bowl, stir together the breadcrumbs, 1 tablespoon of the oil, and a pinch of salt. Set it aside.
  • In a 12-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-low heat. Sauté the garlic, oregano, crushed red pepper flakes, and ½ teaspoon of salt for about 30 seconds.
  • Add the tomatoes and stir to combine.
  • Increase the heat to high and bring to a simmer, then reduce the heat to medium-low and simmer for about 5 minutes.
  • Meanwhile, in a large mixing bowl, add the eggplant halves, remaining oil, and salt. Toss until well combined.
  • Remove the skillet with the sauce from the heat.
  • Place the eggplant halves in the skillet cut side down and gently submerge in the sauce.
  • Cover the skillet and bake for about 20-25 minutes or until the flesh of the eggplants is tender.
  • Remove the skillet from the oven and preheat the broiler.
  • Carefully flip each eggplant half and spoon some sauce on top.
  • Evenly sprinkle with the mozzarella, followed by the breadcrumb mixture and Parmesan cheese.
  • Broil for 3-4 minutes or until the cheese is melted and bubbly.
  • Garnish with the basil and serve immediately.

Nutrition (per serving)

Calories 497, fat 24 g, carbs 32 g, sugar 16 g, Protein 26 g, sodium 821 mg

 

Chocolate Brownie

Serves 6 | Prep time 15 minutes | Cooking time 34 minutes

Ingredients

  • ½ cup plus 1 tablespoon unsalted butter, melted and divided
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1½ teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • 1 cup all-purpose flour
  • 1 cup chocolate chunks

Directions

  1. Preheat the oven to 350°F (177°C).
  2. Grease a 10-inch skillet with 1 tablespoon of melted butter.
  3. In a large mixing bowl, add the melted butter, sugar, cocoa powder, vanilla, and salt.
  4. Add the eggs one at a time to the bowl, beating well after each addition.
  5. Add the flour and mix until just combined, then fold in the chocolate chunks.
  6. Place the mixture into the prepared skillet, and with the back of a spoon, smooth the surface of the mixture.
  7. Bake for about 30-34 minutes or until the center is just set.
  8. Remove the skillet from the oven and serve immediately.

Nutrition (per serving)

Calories 533, fat 26 g, carbs 68 g, sugar 48 g, Protein 8 g, sodium 264 mg

 

 

***These recipes and more are found in Louise Davidson’s Cast-Iron Cookbook: 125 Easy Everyday Cast-Iron Skillet Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Delicious and Easy 30-minutes Everyday Recipes

Delicious and Easy 30-minutes Everyday Recipes

Sheet Pan Beef and Broccoli

Serves 4 | Prep. time 10 minutes | Cook time 20 minutes

Ingredients

  • 1½ pounds flank steak
  • 1 pound broccoli florets
  • Red pepper flakes, to taste
  • Sesame seeds, for garnish

Seasoning rub

  • 2 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • ¼ teaspoon garlic powder
  • 3 cloves garlic, minced
  • 1 teaspoon sesame oil
  • 1 teaspoon cornstarch

Sauce

  • 2 tablespoons oyster sauce
  • 4 teaspoons brown sugar
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger powder
  • ½ cup beef or vegetable stock

Directions

  1. Preheat oven to 425°F. Line and grease a sheet pan.
  2. Place steak on the sheet pan.
  3. Whisk the rub ingredients together in a bowl.
  4. Pour over the steak and brush, or use a spatula to spread the rub mixture over the steak’s surface.
  5. Bake until the rub has dried up and the steak is browned on the surface (about 15–17 minutes).
  6. Remove from heat and let rest for 3 minutes on the sheet pan.
  7. Meanwhile, whisk the sauce ingredients in a bowl.
  8. Slice the steak thinly against the grain.
  9. Add the broccoli and sauce and mix well.
  10. Return to oven and bake until broccoli is tender (about 5–8 minutes).
  11. Stir well.
  12. Sprinkle with red pepper flakes and sesame seeds.

 

Cajun Shrimp Alfredo

Serves 4 | Prep. time 10 minutes | Cook time 20 minutes

Ingredients

  • ½ cup butter
  • ¼ cup shallots, sliced
  • 3 cloves garlic, crushed and minced
  • ¼ cup dry white wine
  • ¼ cup flour
  • 1 cup chicken stock
  • 2 cups heavy cream
  • 2 teaspoons Cajun seasoning
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup parmesan cheese, freshly grated
  • 1 pound shrimp, cleaned and deveined
  • ½ pound linguine noodles
  • Lemon wedges for garnish

Directions

  1. Prepare a 12-inch cast-iron skillet and melt butter over medium heat.
  2. Add the garlic and the shallots. Sauté for 1-2 minutes.
  3. Add the white wine and let reduce for 2 minutes before stirring in the flour. Mix using a spoon until the flour has blended into a smooth paste.
  4. Slowly add the chicken stock and heavy cream, stirring constantly. Season with Cajun seasoning, salt, and black pepper. Stir in the parmesan cheese.
  5. Cook the pasta over medium heat for 7-10 minutes or until al dente.
  6. Add the shrimp to the sauce and simmer for 2-3 minutes before adding the pasta.
  7. Serve with fresh lemon as a garnish.

 

 

Garlic-Butter Steak with Veggies

Serves 6 | Prep. time 10 minutes | Cook time 12–15 minutes

Ingredients

  • 6 top sirloin steaks, about 6-8 ounces each
  • Salt and pepper, to taste
  • 2 pounds of vegetables of choice (like bell peppers, broccoli florets, zucchini, carrots, sweet potatoes, green beans or asparagus, potatoes, Brussels sprouts, etc.)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme

For garlic butter

  • ½ cup butter, softened
  • 3 cloves garlic, minced
  • 2 tablespoons parsley, chopped
  • 1 teaspoon basil, chopped
  • ½ teaspoon salt (if butter is unsalted)

Directions

  1. Prepare garlic butter. Mix the garlic butter ingredients, place in a tub, or roll up in parchment paper to make a log. It can be stored in the freezer for 1 week. The solid butter can be sliced into coins and placed on top of the hot steak.
  2. Preheat oven to 475°F. Line and grease the sheet pan.
  3. Place veggies on a sheet pan and drizzle with oil. Season with salt and pepper and toss to coat evenly. Make space at the center for steak, but make sure vegetables are in a single layer.
  4. Season steak with salt and pepper and place at the center of the sheet pan.
  5. Bake to desired doneness (about 12–15 minutes).
  6. Serve with garlic butter.

 

 

Lime Chicken with Avocado Salsa

Serves 4 | Prep. time 15 minutes | Cook time 12 minutes

Ingredients

Lime Chicken

  • 1½ pounds boneless chicken breast
  • ¼ cup lime juice
  • 2 tablespoons olive oil
  • ¼ cup fresh cilantro
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt

Avocado Salsa

  • 4 avocados, diced
  • ½ cup fresh cilantro, diced
  • 3 tablespoons lime juice
  • ½ tablespoon red wine vinegar
  • ½ teaspoon red pepper flakes
  • 1 garlic clove, minced
  • Salt to taste

Directions

  1. Mix the fresh cilantro, olive oil, lime juice, salt, and cumin in a bowl.
  2. Put the chicken in a resealable bag and marinate with this mixture for 15 minutes.
  3. Heat the grill to 400°F and grill the chicken for 5–7 minutes per side.
  4. Let cool for 10 minutes and serve.

 

 

One-Pot Mac and Cheese

Serves 6 | Prep. time 5 minutes | Cook time 10–15 minutes

Ingredients

  • ½ pound mild Cheddar, shredded
  • 3 ounces part-skim mozzarella, shredded
  • 1 quart whole milk
  • ¾ pound elbow macaroni
  • 2 ounces cream cheese, cut into small pieces
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • Large pinch of cayenne pepper
  • Large pinch of freshly grated nutmeg
  • 1½ teaspoons kosher salt

Directions

  1. To a large skillet or saucepan, add the macaroni and milk; heat over medium-high heat.
  2. Cook the mixture, stirring periodically, until the macaroni is tender and the mixture is thick about 4–5 minutes.
  3. Take it off the heat, mix in the mozzarella, Cheddar cheese, cream cheese, mustard, butter, nutmeg, cayenne, and salt.
  4. Serve warm.

 

 

Baked Bananas with Cinnamon Honey

Serves 2 | Prep. time 5 minutes | Cook time 10 minutes

Banana Flambe With Vanilla Ice Cream. close up.

Ingredients

  • 2 bananas
  • ¼ cup lemon juice
  • 2 teaspoons honey
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350°F.
  2. Line a cookie sheet with aluminum foil and spray with cooking spray or lightly brush with canola oil.
  3. Peel the bananas and slice them in half before laying them flat on the cookie sheet.
  4. Sprinkle with lemon juice.
  5. Drizzle honey over each slice of banana.
  6. Sprinkle with cinnamon.
  7. Place in the oven and bake for about 10 minutes until the banana is cooked and starts to brown.

 

 

Puff Pastry Cinnamon Rolls

Serves 12 | Prep time 10 minutes | Cooking time 20 minutes

Ingredients

  • ½ pound puff pastry
  • 2 tablespoons butter
  • 1 tablespoon cinnamon
  • ¼ cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons sugar for sprinkling

Directions

  1. Roll out the puff pastry on a lightly floured surface and spread the butter over it.
  2. Sprinkle the cinnamon and sugar on top and roll the pastry into a roulade.
  3. Cut 8 even pieces and place them on a cookie sheet lined with parchment paper.
  4. Brush with lightly beaten egg and sprinkle some sugar on top.
  5. Bake in a preheated oven at 350°F (180°C) for about 20 minutes.

 

***These recipes and more can be found in Louise Davidson’s 30-Minute Meals from Kitchen to Table: Quick and Easy One-Pot Meal Recipes. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.