My husband loves Panda Express and this is his favorite out of all their dishes. Why waste money on takeout when you can make it at home? And it’s much more healthier as well.
Archive for main course
We love fajitas in our house here! What makes this chicken fajitas recipe special is the marinade. It gives the chicken so much flavor and doesn’t dry the chicken out when it’s being seared on the flattop grill or in the cast iron pan.
Want an easy, cheap and filling meal for your family? Look no further.
For the vegetables:
- 3 medium zucchini, cut into half moons
- 2 large red bell peppers, sliced into 1 inch strips
- 1 medium onion, sliced into half moons
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For the meatballs:
- 1 pound ground turkey
- 1 large egg
- 2 tablespoons mayonnaise
- 1/2 cup plain bread crumbs
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon salt
- 1/ teaspoon ground black pepper
For the pasta:
- 1 pound of small/medium shaped pasta (example: rotini)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 cup chopped fresh parsley
- Preheat oven to 425 degrees. Line two baking sheet pans with aluminum foil.
- Mix the vegetables with olive oil and salt. Spread evenly on one baking sheet pan. Roast for 30 minutes in the oven.
- While the vegetables are roasting, mix all ingredients together for the meatballs.
- With wet hands, roll into 1-inch meatballs and place on the second baking sheet, about 1/2-inch apart.
- Bake the meatballs for 20 minutes. You can bake them alongside the vegetables.
- While the meatballs bake, cook pasta according to instructions on the package.
- Drain pasta. Mix pasta with meatballs and vegetables. Add in olive oil, lemon juice and parsley. Mix and serve.
This is a foolproof recipe and is very easy. You probably have everything in your kitchen pantry except for the chicken thighs. This makes a great weeknight meal!
- 8-12 boneless, skinless chicken thighs
- 1/4 cup flour
- 1/4 cup honey
- 3 tablespoons soy sauce
- 4-5 garlic cloves, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Preheat the oven to 375 degrees.
- Put flour in a small bowl.
- Coat the chicken thighs with flour and shake excess off.
- Place chicken thighs in a greased baking dish. Make sure they don’t lay flat (they should be rolled up the same way as they were in the package).
- In a small bowl, whisk honey, soy sauce, minced garlic, salt and pepper. Make sure you mix it well since the honey is very thick.
- Pour sauce mixture evenly over the chicken.
- Cover with foil and bake for 30 minutes.
- Remove the cover and baste again. Bake for another 15 minutes. You should baste again for 1-2 times during that 15 minutes period so the thighs don’t dry out.
This chicken will quite possibly be the BEST you’ve ever eaten. First of all, I love cooking chicken with wine. For this specific recipe, we use Marsala wine. And who doesn’t like cheese? This recipe is worth the try and you will not regret it!
This is one of my favorite comfort foods. The sauce that goes with this is to die for. They’re called porcupine meatballs (тетфтели ежики – tefteli ezhiki) because of the rice that is in them. They stick out like quills sometimes.
We tend to have the meatballs and the sauce over macaroni. My family soaks up the remaining sauce on the plate with a piece of bread because it is that scrumptious!
I loved how easy this was to make. Bonus points for it being a sheet pan dinner. Throw everything into a foil covered sheet pan and baking it is like the perfect dinner solution to a busy weeknight!
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