Innholdsfortegnelse for Allrecipes 30-Minute Meals i Allrecipes

DIVINE Dressing In a screw-top jar, shake together olive oil, an equal amount of vinegar (e.g., balsamic, or red or white wine), a little mustard, and a pinch of salt and black pepper. If you want, add minced fresh garlic and/or shallot, chopped fresh herbs, or a bit of honey. “NAKED” Pasta Change up your usual tomato sauce. Cook and drain pasta, reserving some cooking water. Drizzle pasta with olive oil, grated Parmesan cheese, and black pepper. If needed, add a little of the reserved pasta water to get a slightly saucy consistency. Add shredded basil leaves and toss to coat. Pesto PRESERVER Before refrigerating a jar of homemade pesto, add a thin layer of extra-virgin olive oil on top of the sauce. The oil will help the pesto…

MEXICAN TINGA HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY FREDDA O. 185 REVIEWS Tinga is a dish of shredded chicken, beef, or pork tossed in a fragrant adobo sauce and served atop crunchy tostadas. 1¼ lb. boneless, skinless chicken breasts2 cups reduced-sodium chicken broth or water2 Tbsp. olive oil1 large onion, cut into rings1 (14.5-oz.) can stewed tomatoes4 canned chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from the can8 tostada shellsDesired toppers, such as sliced radishes, crumbled Cotija, fresh cilantro, halved cherry tomatoes, and/or lime wedges 1. Pound chicken with a meat mallet to an even thickness. Bring chicken broth to a boil in a saucepan. Add chicken and return to a boil. Reduce heat; simmer, covered, 12 to 15 minutes or until…

HOW TO BUILD A BOWL Pick a base, select a sauce, and add your favorite toppings. Bases The bowls in this story showcase our Savory Coconut Rice, Yummy Korean Glass Noodles, and Garlic-Kale Quinoa recipes, but lots of things make good bases. Try other cooked pastas or grains; fresh chopped kale, romaine, or cabbage; cooked zoodles (zucchini noodles); or even roasted potatoes or cauliflower. Sauces Try our recipes for Chef John’s Chimichurri Sauce, Surprising and Spicy Peanut Sauce, or Tasty Tahini Dressing. Or dress up your base and toppings with prepared salsa, hot sauce, hoisin, soy sauce, or your favorite salad dressing. Toppings FOR PROTEIN: Try stir-fried tofu or grilled chicken, shrimp, pork, or steak—tossed with, drizzled with, or warmed in your sauce of choice. FOR VEG: Try raw or…

SLOW COOKER POT ROAST AU JUS HANDS-ON 15 MIN TOTAL 5 HR, 45 MIN SERVES 8 SUBMITTED BY CRANCHERRY 90 REVIEWS For a quick and easy side dish, look for prepared mashed potatoes in the refrigerated section or freezer aisle of your grocery store. 1 (4-lb.) boneless beef chuck pot roast1 Tbsp. Montreal steak seasoning2 Tbsp. olive oil1 beef bouillon cube1 cup hot strong black coffee1 (8-oz.) can tomato sauce4 to 5 tsp. Worcestershire sauce1 tsp. dried oreganoFresh chopped parsley, for garnish 1. Rub roast with steak seasoning. Heat oil in a large skillet over medium-high heat. Sear roast until browned, about 5 minutes per side; transfer to a 5- to 6-qt. slow cooker, halving to fit if needed. 2. Dissolve bouillon cube in hot coffee in a bowl.…

SKILLET-ROASTED CHICKEN BREASTS HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHEF JOHN 148 REVIEWS 4 (7-oz.) boneless, skin-on chicken breasts1 tsp. salt¼ tsp. black pepper2 Tbsp. olive oil1 Tbsp. chopped fresh herbs such as thyme and rosemary, or 1 tsp. dried herbs (optional)⅔ cup apple cider vinegar2 Tbsp. water4 Tbsp. cold butter, cut into pieces 1. Pat chicken breasts dry; sprinkle both sides of each breast with salt and pepper. 2. Heat oil in a large, heavy skillet over medium-high heat until shimmering. Put chicken in skillet, skin sides down, then sprinkle with herbs (if using). Cook, undisturbed, until skin is golden, about 6 minutes. Turn over chicken and cook about 6 minutes, until an instant-read thermometer inserted into thickest parts registers 165°F. Transfer chicken to…

SHORTCUT Gazpacho Here’s a simple Spanish-inspired version of the classic chilled soup. Stir together a 24-oz. jar red pasta sauce, 2 cups water, 3 Tbsp. lemon juice, and 1 Tbsp. each sugar and olive oil in a large bowl. Stir in a chopped cucumber, 1 cup chopped red and/or yellow bell pepper, and ¼ cup each chopped red onion and parsley or basil. Season to taste with hot sauce, salt, and black pepper. Cover and chill 2 to 3 hours to blend flavors. 15-MINUTE Shakshuka There’s no reason comfort food as good as this can’t be quick. Just sauté 1 cup each chopped onion and green bell pepper in a skillet with 1 Tbsp. olive oil. Add a 24-oz. jar red pasta sauce, ¼ cup water, and ¼ tsp. crushed red…

PHILLY CHEESESTEAK SANDWICH WITH GARLIC MAYO HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY TERA 738 REVIEWS ½ cup mayonnaise1 clove garlic, minced1 Tbsp. olive oil1 lb. beef round steak, cut into thin strips2 green bell peppers, cut into ¼-inch strips2 onions, sliced into rings¾ tsp. salt1 tsp. black pepper4 hoagie rolls, split lengthwise and toasted1 (8-oz.) pkg. shredded mozzarella cheese½ tsp. dried oregano 1. Preheat oven to 500°F. Line a baking sheet with foil. 2. Stir together mayonnaise and garlic in a small bowl. Cover and chill. 3. Heat oil in a large skillet over medium heat. Add beef; cook, stirring occasionally, until lightly browned, about 3 minutes. Remove from skillet. 4. Stir bell peppers, onions, salt, and black pepper into skillet. Cook until vegetables are…

BLACK BEAN BREAKFAST BOWLS HANDS-ON 10 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY MATT D 81 REVIEWS This quick and easy breakfast is loaded with protein and flavor from layers of black beans, scrambled eggs, avocados, and salsa. 1 Tbsp. olive oil8 eggs, lightly beaten¼ tsp. salt¼ tsp. black pepper1 (15-oz.) can black beans, rinsed and drained2 Tbsp. chopped fresh cilantro2 avocados, peeled and sliced½ cup chilled fresh salsa or pico de gallo Heat oil in a large skillet over medium heat. Add eggs, salt, and pepper; cook, stirring, until eggs are set, 3 to 5 minutes. Put beans in a microwave-safe bowl; microwave, covered, until warm, about 1 minute. Stir in cilantro. Divide warmed beans among 4 serving bowls. Top each with eggs, avocado slices, and salsa.…

QUICK AND EASY CHICKEN NOODLE SOUP HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY MARYVM 2,331 REVIEWS 2 Tbsp. butter1 cup chopped onion1 cup chopped celery1 cup sliced carrot1½ tsp. salt, or to taste4 cups low-sodium chicken broth (32 oz.)1 tsp. dried basil1 tsp. dried oregano¼ tsp. black pepper1½ cups dried egg noodles½ lb. shredded or chopped cooked chicken breast (1 cup) Melt butter in a large, heavy pot over medium heat; cook onion, celery, and carrot with ¼ tsp. salt, stirring, until softened, 4 to 5 minutes. Stir in broth, basil, oregano, pepper, and remaining 1¼ tsp. salt. Bring to a boil, then reduce heat and simmer 10 minutes. Add noodles and simmer, stirring occasionally, until tender, 8 to 10 minutes. Stir in chicken and heat…

STUFFED Avocados Toss together rinsed and drained canned pinto beans with fresh pico de gallo. Spoon into avocado halves, then sprinkle with crumbled queso fresco. PUNCHED-UP Pesto Canned beans bring a creamy mouthfeel and nutty flavor to pesto. Just swap out all or some of the nuts in any pesto recipe with an equal amount of canned beans. CRISPY AIR FRYER Bean Snacks Rinse and drain one 15-oz. can black or kidney beans. Pat dry with paper towels. Drizzle with 1 Tbsp. olive oil, then sprinkle with ½ tsp. chili powder or other seasoning—such as Italian, Cajun, Montreal steak, or Jamaican jerk. (If the seasoning has no salt, add ¼ tsp. salt.) Spread beans in a single layer in the basket of an air fryer preheated to 370°F. Cook until crispy,…

BETTER-THAN-OLIVE-GARDEN ALFREDO HANDS-ON 20 MIN TOTAL 25 MIN SERVES 5 SUBMITTED BY STR0NGWARRI0R 273 REVIEWS 3 Tbsp. butter2 Tbsp. olive oil2 cups whipping cream2 cloves garlic, minced¼ tsp. white pepper½ cup grated Parmesan cheese¾ cup shredded mozzarella cheese1 (16-oz.) pkg. farfalle pastaFresh snipped parsleyCrushed red pepper (optional) 1. Melt butter and oil in a saucepan over medium-low heat. Add whipping cream, garlic, and white pepper. Bring to a rolling boil. Reduce heat and simmer, stirring frequently, until mixture is slightly reduced, about 5 minutes. 2. Stir in Parmesan; simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella; cook, stirring frequently, until melted, about 5 minutes. 3. Meanwhile, cook pasta according to package directions; drain. Serve sauce over pasta, sprinkled with parsley, red pepper (if using),…

EASY SAUTÉED SPINACH Melt 3 Tbsp. unsalted butter with 3 Tbsp. canola oil in a large, deep skillet over medium heat. Cook ¼ cup thinly sliced garlic cloves until just beginning to brown, about 2 minutes. Add two 10-oz. bags fresh spinach; cook, stirring, until leaves are wilted, 2 to 3 minutes (you may need to do 1 bag at a time). Sprinkle with salt and red pepper. Serves 4. Try It With • Chicken Milano • Air-Fried Crispy Fish Po’ Boys with Chipotle Slaw • Saltimbocca di Pollo alla Romana • Traditional Spaghetti alla Carbonara TOMATO-MOZZARELLA BITES Thread a cherry tomato half, a basil leaf, a mini mozzarella ball, and another cherry tomato half onto a 4-inch cocktail pick. Repeat to make desired number of picks. Arrange on…