Best 10 Delectable Dinner Recipes for Every Occasion

Directions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the cooked chicken, frozen mixed vegetables, cream of chicken soup, garlic powder, onion powder, salt, pepper, and chicken broth. Mix until thoroughly combined.
3. Transfer the filling to your casserole or pie dish, spreading it evenly.
4. In another bowl, whisk together the flour, baking powder, and salt for the biscuit topping. Cut in the cold butter until the mixture resembles coarse crumbs.
5. Stir in the shredded cheddar cheese and garlic powder. Gradually add the milk, mixing just until combined. Do not overmix.
6. Drop spoonfuls of the biscuit dough over the chicken filling, making sure to cover it evenly.
7. Bake in the preheated oven for 30 minutes, or until the biscuit topping is golden brown and the filling is bubbly.
8. Allow to cool for a few minutes before serving.

Directions

1. Preheat the oven to 350°F (175°C).

2. Rub the beef roast with olive oil, minced garlic, chopped rosemary, salt, and pepper.

3. In a large oven-safe skillet, sear the roast on all sides over medium-high heat.

4. Add the beef broth and red wine to the skillet.

5. Transfer the skillet to the preheated oven and roast for about 1.5 to 2 hours, or until the desired doneness is reached.

6. Remove from the oven, let it rest for 15-20 minutes before slicing.

7. Serve with the pan juices and enjoy!

Directions

1. In a large skillet, melt the butter over medium heat.

2. Add minced garlic and sauté for about 1 minute until fragrant.

3. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side.

4. Pour in the heavy cream and stir until combined.

5. Add the Parmesan cheese and mix until melted and the sauce is creamy.

6. Season with salt and pepper to taste.

7. Serve the creamy garlic shrimp over cooked pasta or rice and garnish with chopped parsley.

Directions

1. In a bowl, whisk together pomegranate juice, honey, balsamic vinegar, olive oil, minced garlic, salt, and pepper.

2. Marinate the lamb chops in the pomegranate mixture for at least 1 hour, or overnight for best results.

3. Preheat your grill or a skillet over medium-high heat.

4. Remove the lamb chops from the marinade and grill for about 4-5 minutes on each side for medium-rare, basting with remaining marinade.

5. Once cooked, remove from heat and let rest for a few minutes.

6. Garnish with pomegranate seeds and fresh herbs before serving.

Directions

1. Slice chicken breasts in half horizontally or pound to even thickness. Season with salt, pepper, and Italian seasoning.
2. Heat olive oil in a skillet over medium heat. Sear chicken until golden and cooked through, 4–5 minutes per side.
3. p id=”instruction-step-3″>3. Remove chicken. Lower heat, add butter and garlic, and sauté until fragrant.
   <
4. id=&#8221;instruction-step-4&#8243;>4. Pour in cream and stir to deglaze. Add Parmesan and simmer until thickened.
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5. id=&#8221;instruction-step-5&#8243;>5. Return chicken to skillet. Simmer for 2–3 minutes to heat through and coat with sauce.

Directions

1. Preheat the oven to 400°F (200°C).

2. In a bowl, mix the olive oil, salt, pepper, rosemary, thyme, garlic, and Dijon mustard.

3. Rub the mixture all over the beef tenderloin.

4. Place the tenderloin on a roasting pan.

5. Roast in the oven for about 25-30 minutes for medium-rare, or until it reaches your desired doneness.

6. Remove from the oven and let it rest for at least 10 minutes before slicing.

7. Serve and enjoy!

Directions

1. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

2. In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then cook in the skillet for 5-7 minutes on each side until cooked through. Remove from skillet and slice.

3. In the same skillet, add minced garlic and sauté for 1 minute until fragrant.

4. Pour in the heavy cream and bring to a simmer. Reduce heat, then stir in Parmesan cheese until melted and smooth.

5. Add the cooked fettuccine and sliced chicken to the sauce, tossing to coat everything evenly.

6. Serve warm, garnished with fresh parsley.

Directions

1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened. Stir in garlic and cook for another minute.

2. Add chicken broth, dried oregano, salt, and pepper. Bring to a boil.

3. In a bowl, combine ground meat, breadcrumbs, Parmesan cheese, egg, salt, and pepper. Mix well and form into small meatballs.

4. Once the broth is boiling, add the meatballs and pasta. Cook until the pasta and meatballs are cooked through, about 10 minutes.

5. Stir in the spinach and cook for another 2-3 minutes until wilted.

6. Serve hot, garnished with extra Parmesan if desired.

Directions

1. Cook the rigatoni according to package instructions; drain and set aside.

2. In a large skillet, heat olive oil over medium-high heat.

3. Add the Cajun-seasoned steak tips and cook until browned and cooked to your preferred doneness. Remove from skillet.

4. In the same skillet, add heavy cream and bring to a simmer.

5. Stir in the grated Parmesan cheese until melted and combined.

6. Add the cooked rigatoni pasta to the sauce and mix well.

7. Return the steak tips to the skillet, combine everything, and heat through.

8. Season with salt and pepper to taste.

9. Garnish with chopped parsley before serving.

Directions

1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, combine shredded chicken, 1 cup of cheese, diced onions, black beans, cumin, salt, and pepper.

3. Spread a ladle of enchilada sauce on the bottom of a 9×13 inch baking dish.

4. Take a tortilla, spoon some chicken mixture into the center, roll it up tightly, and place seam side down in the baking dish.

5. Repeat for all tortillas.

6. Pour remaining enchilada sauce over the top and sprinkle with the rest of the cheese.

7. Bake for 25-30 minutes until the cheese is bubbly and golden.

8. Garnish with chopped cilantro before serving.