Easy One-Dish Dinner Recipes E-Book

Gabrielle Garcia

• Herausgeber: Fox Chapel Publishing
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2023

Seitenzahl: 103

Beschreibung

Feeding a family with quick, easy, and healthy meals is a weekly priority. With Easy One-Pan Dinner Recipes, you can spare yourself the struggle of thinking about what to make! Featuring 114 easy dinner recipes you can make in an hour or less, Easy One-Pan Dinner Recipes includes tons of weeknight dinner ideas, from brown sugar chicken and chili mac to smoky beef nachos, Moroccan chicken, and so much more. These delicious time-saving dinners are also super simple to clean up, since they only require one pan to make. A must-have for every home, this cookbook is a kitchen essential for fast, fun, and tasty ideas to feed a family in a breeze!

Leseprobe

© 2023 Fox Chapel Publishing Company, Inc., 903 Square Street, Mount Joy, PA 17552.

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the copyright holders.

Print ISBN 978-1-4971-0387-0

ISBN 978-1-6374-1233-6

Recipe selection, design, and book design © Fox Chapel Publishing. Recipes and photographs © G&R Publishing DBA CQ Products, unless otherwise noted.

The following images are from Shutterstock.com: background texture on back jacket and throughout interior: StevanZZ; back jacket top, 4–5 background: Netrun78; 7, 64: Brent Hofacker; 8 top: stockphotofan1; 8 middle: Volodymyr Nik; 11 top: SrideeStudio; 11 bottom: lyly; 13: Ground Picture; 34: Gabrielle Hovey; 36: etorres; 63: El Nariz; 87: Africa Studio; 136: Elena Shashkina; 138–139: Leigh Anne Meeks

Library of Congress Control Number: 2023937417

To learn more about the other great books from Fox Chapel Publishing, or to find a retailer near you, call toll-free 800-457-9112 or visit us at www.FoxChapelPublishing.com.

We are always looking for talented authors. To submit an idea, please send a brief inquiry to [email protected].

This book has been published with the intent to provide accurate and authoritative information regarding the subject matter within. While every precaution has been taken in the preparation of this book, the author and publisher expressly disclaim any responsibility for any errors, omissions, or adverse effects arising from the use or application of the information contained herein.

Contents

Welcome to Stress-Free Cooking!

Baking Sheet Preparation and Care

Skillet and Saucepan Care

Managing Your Time

Food Safety

Quick Chicken & Turkey

Pork in a Snap

No-Trouble Beef

Effortless Seafood

Easy Vegetarian

Shortcut Sides

Welcome to Stress-Free Cooking!

One-dish meals not only save you from a massive clean-up, but they also save you time spent multitasking. Whether you’re cooking for yourself or your family, you want a filling or a light meal, or you just want to try a fun new recipe, this book has what you’re looking for. “One-dish” refers to the cooking method used: some of the recipes call for single baking sheets while others call for skillets, and a few even recommend firing up the grill. In any case, cleanup will be a breeze.

What you’ll need:

•    Baking sheets (sheet pans) are used for many of these recipes.

•    Skillets, saucepans, and cast-iron skillets are essential to many of the one-dish recipes! Some also require a covering method, whether that be a lid or aluminum foil.

•    Pizza pans are needed for a few of the pizza recipes. If you don’t have one, use a baking sheet instead.

•    A grill is recommended for some of the recipes, like kebabs and foil packs. Cooking kebabs or foil packs in the oven is a great alternative if you don’t want to fire up the grill. Many of these recipes also require metal or wooden skewers or heavy-duty foil.

•    Muffin pans are suggested in some cases, but you can always use a baking sheet instead.

•    Mason jars are used in a few quick salad recipes.

•    Mugs are used in a few recipes, sometimes for serving and sometimes for meal preparation.

•    At least one recipe requires a loaf pan.

Baking Sheet Preparation and Care

It’s necessary to grease or line your baking sheet. You can grease your pan with cooking spray, butter, or any cooking oil you have handy. When it comes to greasing, you don’t want to use too much or too little, and you need to cover the entire surface, including the sides. For less cleanup, line your pan with foil, parchment paper, or a nonstick silicone baking mat. For the crispiest result, grease your baking sheet and bake directly on the bare sheet. For the most evenly roasted finish and a less charred appearance, line your sheet with parchment paper. For results in the middle, choose foil or a nonstick silicone baking mat. Whatever you choose, your finished product will be filled with flavor!

When it comes to cleaning your baking sheet, a simple sponge and soap will be quickest, but may not be the most thorough. To make sure your baking sheet doesn’t build up grime over time, it’s important to occasionally take some extra time to scrub it clean. There are a few different methods you can use to deep-clean your pan:

•    Baking soda and vinegar—Mix equal amounts of baking soda and white distilled vinegar to create a paste. Spread the paste across the entire sheet pan and let sit for at least 30 minutes. Scrub the pan with a damp, rough sponge, then rinse it with warm soapy water. Depending on how dirty your pan is, this method can take more time and require extra scrubbing.

•    Oven cleaning spray (such as Easy-Off®) and a steel wool scrub pad—First, spray the pan’s surface with the oven cleaning spray (be wary of the strong scent) and place it into the oven, letting it sit for 20 minutes. Then put the baking sheet into the sink and run warm water over top, scrubbing the surface with the steel wool scrub pad. After the surface appears fully scrubbed, wash the pan with warm, soapy water.

•    Baking soda and hydrogen peroxide—This final method requires a longer soaking time but less scrubbing. You will need baking soda, hydrogen peroxide topical solution, a plastic scraper, and a scrubbing sponge. Sprinkle the baking soda across the surface of the pan, almost blanketing it. Spray a generous amount of the hydrogen peroxide over the baking soda until it is wet. Let the pan sit overnight (for at least 8 hours). When finished, scrape the baking soda and peroxide mixture into the trash, then rinse your pan and wash it in warm, soapy water with the scrubbing sponge.

Keep in mind that in most cases, especially if you line your pan, it won’t require deep-cleaning. No matter what, always soak your pan with soapy water and clean it with a sponge after each use to ensure less grime build-up over time. Always dry immediately to prevent potential rusting. And remember, it’s rare to have a pan without blotches, stains, and wear!

When greasing your pan, be sure to completely cover the surfaces, including the bottom and up the sides.

Skillet and Saucepan Care

Make sure your skillet is oven-safe and has a lid. If it does not have a lid, use foil to cover your skillet when needed. You will need a medium to large skillet or saucepan for most of the recipes in this book. For saucepan cleanup, some simple soap and warm water will do, and you may occasionally need to soak the pan if it’s extra grimy. However, cast-iron skillets need more tender loving care to maintain their cooking abilities.

Seasoning Cast Iron

Seasoning is vital not only for coating the cookware to prevent rust, but also for creating a natural, permanent, nonstick cooking surface. Start by preparing your oven: put foil on the bottom to catch any drips and set it to 350˚F. Then rub a thin layer of vegetable oil or shortening over all the surfaces of your cast-iron skillet and set the pan upside down on the oven rack for 1 hour. Turn off the oven and let the pan cool completely; then wipe with a paper towel. Refresh as needed and cook periodically with oil to build patina.

Seasoning is a must for cast-iron skillets. Use vegetable oil or shortening for the best results.

Cleaning Cast Iron

It’s best to avoid using dish soap when cleaning cast iron, since it strips off the seasoning, but if you feel it’s necessary, use it sparingly and remember to refresh the seasoning on your cookware afterward. Regular cleaning maintenance can be done with or without water:

With water: Use very hot water and a stiff nylon brush or scrubber (soap strips off the seasoning and can seep into the metal). Rinse and wipe the pan dry with paper towels or an old towel (cast iron can leave black stains). Then set the pan on a burner over low heat to remove any remaining moisture and prevent rust.

Without water: Scrub the pan with coarse salt or a plastic scraper and wipe it with a clean rag.

You can clean cast iron with or without water to preserve the seasoning and preservation of the cookware.

Storing Cast Iron

After all the moisture has been removed and your pan is cool, store it uncovered in a dry location. Remember not to reseason your cookware before you store it, or the oil could turn rancid before you use it again. If rust appears, scrub it off with steel wool and reseason.

Store your cleaned and dry cast-iron cookware in a dry location.

Managing Your Time

While all these recipes are timesaving and nearly mess-free, planning your mealtimes and preparation will help you stay even more organized and stress-free in the kitchen. None of these recipes require preparations the night before, but planning ahead will help if you want to save extra time the night of your meal. Try some of the following tips:

•    Cut up vegetables and fruit ahead of time and keep them in storage containers or bags until you’re ready to cook. You can also buy frozen or pre-cut fruit and vegetables, including lettuce, to save even more time!

•    For rice recipes, buy quick-cooking rice in ready-to-go packets.

•    For burgers, opt for pre-made patties that can go straight to the grill or stovetop.

•    Take marinades into consideration when planning your meal. Marinades should sit at least 30 minutes to an hour for the best flavor. You can easily marinate something overnight if you want to start cooking your meat right away the night of.

•    Use the recipes in the Shortcut Sides section starting on page 128 to quickly add healthy, tasty accents to any meal!

Food Safety

It’s extremely important when cooking eggs or meat of any kind to check the temperature to ensure your food is thoroughly cooked. It is best to use a good meat thermometer to prevent under- or over-cooking. The USDA recommends the following minimum internal temperatures:

•    Fish: 145°F

•    Beef Roasts: 145°F (rare) to 160°F (medium) to 170°F (well done)

•    Ground Beef: 160°F

•    Ground Poultry: 165°F

•    Chicken Breasts: 170°F

•    Whole Poultry and Parts (thighs, wings): 180°F

•    Pork (chops, tenderloins): 160°F

•    Ground Pork: 160°F

•    Egg Dishes: 160°F

•    Reheated Foods: 165°F or until hot and steaming

Quick Chicken & Turkey

One of the easiest starting points for a quick, healthy meal is poultry! Chicken and turkey are great lean proteins you can easily season and adapt to suit any type of cuisine. From classic pot pies to modern fusion wraps, humble poultry is the perfect base for family-friendly meals, dinner party mains, and date night delights.

Asiago Turkey & Roasted Caesar

Honey-Pineapple Chicken Fajitas

Cuban Cha-Cha Chicken

Brown Sugar Chicken

Jumbo Chicken Pot Pie

Chicken Bruschetta

Cashew Chicken

Lemon-Parm Chicken

Moroccan Chicken

Cranberry Chicken Wraps

Mexican Chicken Soup

Chicken Curry Shot

BBQ Chicken & Twirls

Flamin’ Buffalo Chicken Enchiladas

Chopped Salad with Jalapeño Dressing

Chicken à la RV

One-Pot Lasagna

Chicken Quesadillas

Turkey Fried Rice

Fruited Balsamic Chicken

Honey Dijon Chicken

Chicken Enchilada Skillet

Chinese Turkey Wraps

Chicken Caesar Sliders

Salads to Go

Asiago Turkey & Roasted Caesar

Ingredients

»     1 head cauliflower

»     Olive oil

»     Salt and black pepper to taste

»     1 garlic bulb

»     Three 6- to 7-ounce turkey breast cutlets

»     ⅓ cup grated Asiago cheese, plus more for serving

»     ⅓ cup panko breadcrumbs

»     1 tablespoon chopped fresh parsley

»     1 romaine heart

»     Anchovy paste to taste

»     Worcestershire sauce to taste

»     Lemon wedges for serving

1.   Preheat the oven to 450˚F and grease or line your sheet pan. Cut the cauliflower into florets and dump onto the prepped pan; drizzle with 2 tablespoons of oil, toss to coat, arrange in a single layer, and sprinkle with salt and black pepper.