You're stressed, you're out of your element, and you're in way over your head. Most new cooks know that feeling - the knowledge that you're having people over. Sure, you could get pizza, but don't you want to impress people? Well, have no fear! I have 3 very simple, impressive recipes that will have your guests appropriately envious of your abilities in the kitchen.
1.) Simple Chicken Curry
This is a total family favorite. I make this at least once a week, and all of my guests (even ones that have never had curry before) love it.
Ingredients:
A rice of your choice (I recommend jasmine rice), canned tomato sauce, plain Greek yogurt, a yellow onion, minced garlic, assorted spices (curry powder, cumin, paprika, chili powder, salt, pepper, cayenne, ginger, and cinnamon), and chicken breast.
Pre-Prep:
The first thing you should do is put your rice on, because you will want it done by the time the curry has finished. Just follow the instructions on it's packaging and add a bit of salted butter for extra flavor.
Also, set your oven to 350 degrees Fahrenheit if you plan on toasting any bread (like naan or pita) or baking your chicken breast.
Prep:
Start by heating up a large skillet with some olive oil in the bottom. Dice your onion and add it into the pan on medium heat with 2-3 cloves of minced garlic. Sauté the onions until they become translucent. If you want to add other veggies (I like to add yellow squash, zucchini, and bell pepper) you should do it when you add the onions and allow them to soften.
Then add your canned tomato sauce directly into the pan. Using the spices from the ingredients list, season to taste. Most spices are optional, but you will absolutely need curry powder, salt, and pepper. I do not recommend using less than 5 spices in the curry because it will lack depth of flavor. Plus, spices can be used repeatedly so they are an investment in your cooking.
Now the sauce for your curry is nearly done. Just add Greek Yogurt into the mix to taste. I like to add a lot to create a rich and creamy consistency. You can also use coconut milk (if you have a lactose intolerance) or plain cream.
My preferred method of cooking chicken breast is in a cast iron skillet. First I season both sides of the chicken with salt, pepper, and a bit of paprika. Then I get the skillet hot with some olive oil in it, put the chicken in, flip it once one side is cooked, and stick it in the oven (at 350 heat). Depending on the thickness of your piece of chicken it should take between 15-20 minutes for it to be cooked through in the center. I recommend starting this step around the same time you are boiling your rice. Once cooked, shred your chicken and add it into your curry sauce.
Serving:
You can now serve the curry sauce over rice. I like to serve mine with a side of pita or naan and a light salad. The sauce also heats up very well, and my husband loves taking it to work with a pita pocket for lunch.
2.) One-Pot Pasta Rosa
This dish is inspired by my favorite pasta from Noodles and Company (penne rosa). The great thing about it is that it only dirties one pot - making clean-up a breeze!
Ingredients:
Your pasta of choice (I recommend penne or bow-tie), chunky marinara sauce (or you can make your own), baby spinach, sliced white mushrooms, feta, and milk/cream.
Prep:
Take a pot and fill it with salted water. Bring it to a boil and add your pasta. Once the pasta is al dente, drain off the water (you can leave a small amount in the bottom to make it extra creamy).
Then turn the burner on medium and add your pasta sauce. You can make your own if you want, but your favorite jarred sauce will work well if you're short on time.
Add spinach and mushrooms. Cook until the spinach is wilted and the mushrooms are soft.
Then add a splash of milk (if you want to keep it light) or cream, and continue adding more until your sauce is at its desired creaminess.
Plate and top with feta cheese, then serve.
This makes a great side-dish if you're having a light dinner, or with a bit of grilled chicken and some garlic bread it can be a great kid-friendly dinner.
3.) Southwestern Chili
This dish is great if you are feeding a hoard of people, and the spice level can be adjusted to your preference. It's also very affordable because almost all of the ingredients are canned. If you have a slow cooker you can set it up in the morning, and have a great dinner when you get home for the day.
Ingredients:
1 can of chili-ready tomatoes, 1 can of kidney beans, 1 can of spicy chili-beans, 1 can of tomato paste, 1 can of sweet corn (optional), 1 can of diced green chiles (optional), and spices (chili powder, paprika, garlic powder, 1-2 packets of chili seasoning). For toppings you can use sour cream (or I substitute Greek Yogurt), oyster crackers, and shredded cheddar cheese.
Prep:
The great news about this dish is that the prep is incredibly simple - you just add everything into a large pot and season to taste. I always add a Cincinnati chili seasoning packet into mine, but I know that many consider that to be an acquired taste. Packets of mild or medium chili seasoning also work well when added in with the other seasonings. If you want this dish done in 30 minutes you will have to cook it on high, but you can also put it in a slow-cooker earlier in the day and let it simmer. The longer it simmers the more flavorful it will be. Then serve and top with sour cream (I substitute Greek yogurt) and cheddar cheese.
This is a great hearty dinner, and it's completely vegetarian. It can be vegan as well if you leave off the toppings. It also makes a great appetizer if you want to have a cup of chili before your main course.
I hope that you were able to get some inspiration from my list! Feel free to leave links to your favorite quick meals in the comments below. Bon appétit!