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Quintessentially Good Ideas for a Truly Delectable Dinner

Rajib Singha Nov 05, 2018
Good dinner ideas are many, but the ideas presented here not only qualify the criteria of being good and delicious, but also of being easy and quick to prepare.
Nowadays, for most, dinner usually happens at fast food stalls & cafeterias or may be at restaurants. Very few get the opportunity and time to prepare some good and healthy dinner at home and enjoy having it with family. Having some quick and easy dinner recipes up the sleeve comes in handy when people are short of time and still want to enjoy homemade food.

Recipe 1

  • Salmon fillets, 6
  • Rice noodles, 350 g
  • Spring onion (shredded), a bunch
  • Garlic cloves (finely chopped), 2
  • Coriander (chopped), a bunch
  • Sesame seeds (toasted), 1 tbsp.
  • Green chili, 1
  • Dark soy sauce, 4 tbsp.
  • Sunflower oil, 2 tbsp.
  • Root ginger (grated), 5 cm piece
  • Spice powder, 2 tsp.
  • Sugar, 2 tsp.
Prepare a marinade using the dark soy sauce, sunflower oil, root ginger, spice powder, and sugar. Coat the salmon with the marinade, and place it in a bowl. Refrigerate it for about 1 hour. After an hour, take the salmon out of the marinade, and cook the fillets in a large nonstick pan.
Cook them until well browned and fry well turning once or twice. By the time it is getting cooked, cook the noodles, and let them drain well. Once the fillets are cooked, remove them from the pan, and keep them warm in a separate dish.
Now, mix the noodles with the marinade, onions, garlic, coriander, sesame seeds, and chili. Stir fry the noodles until hot. Serve some portions of the noodles on each plate and top them with the salmon fillet.

Recipe 2

  • Chicken drumsticks, 2 lb
  • Ginger root (peeled and minced), 2 tbsp.
  • Apricot preserves, 1 jar (12-ounce)
  • Garlic cloves (crushed), 2
  • Peanut oil, 1 tbsp.
  • Chicken broth (canned; low-salt), ½ cup
Rinse the chicken before heating the oven to 350 °F. Heat the peanut oil in a nonstick skillet over medium-high heat. Fry the chicken until it turns brown from all sides. Remove and let it drain on a paper towel.
Prepare a mix of the preserves, ginger, garlic, and chicken broth. Place the chicken in a baking dish, and pour the mix over it. Bake the chicken uncovered for about 15 minutes. Serve hot.

Recipe 3

  • Chicken pieces, 3 lb
  • Kosher salt and black pepper
  • Barbecue sauce, 16 oz.
  • Orange soda, 16 oz.
  • Oil, 1 tsp.
Before making the preparation using the ingredients, preheat a skillet to 275 °F, and then add the oil. Coat the chicken on both sides with salt and pepper, and when the oil is hot, place the meat in it. Fry until it turns brown on both sides. Add in the sauce and soda. Keep cooking the chicken and basting it occasionally for 35-40 minutes.

Recipe 4

  • Medium-sized potatoes (peeled and cubed), 4-5
  • Onion (chopped), ⅓ cup
  • Any dressing mix, 1 oz.
  • Sour cream, ⅓ cup
  • Milk, 2 cups
  • Parsley, 1 tsp.
Bring the potatoes to a boil until slightly tender. Fry the potatoes and onions in a skillet over medium heat. Add the remaining ingredients and simmer until the sauce thickens; serve hot.

Recipe 5

  • Skinless and boneless chicken thighs or breasts (cut into pieces), 675 g
  • Garlic cloves (minced), 3
  • Ground cumin, 2 tsp.
  • Red bell pepper (seeded and sliced), 1
  • Green bell pepper (seeded and sliced), ½
  • Canned tomatoes (chopped), 1 cup
  • Cilantro (chopped), 3 tbsp.
  • Onion (sliced), 1
  • Vegetable oil, 2 tbsp.
  • Ground turmeric, 1 tsp.
  • A mix of coriander, cumin, cloves, cinnamon, nutmeg, star anise, and chillies, 2 tbsp.
Preheat a saucepan over medium heat and add the oil to it. Add the mix of coriander, cumin, cloves, cinnamon, nutmeg, star anise, and chillies, along with the cumin, mustard seeds, and turmeric. Stir for about 1 minute. Once you start getting the fragrance, add the onion, ginger, and garlic. Stir for about 2 minutes until the onion softens.
Add the peppers and some chilies and cook for 5 minutes; keep stirring. Increase the heat a bit and then add the chicken to the pan. Cook it until it attains a brown color. Lower the heat and add the tomatoes and the cilantro. Simmer for 10 minutes stirring frequently.

Recipe 6

  • Boneless skinless chicken breast, ½ package
  • Pineapple chunks, 1 can
  • Tomato paste, 1 can
  • Small red pepper (diced), 1
  • Small green pepper (diced), 1
Cut the chicken pieces into cubes and boil briefly until cooked thoroughly. Drain the water and add the pineapple, tomato paste, and peppers to it. Cook for about 20 minutes, and serve hot with rice.