Food & Drinks

Tasty dinner ideas

1. Creamy Garlic Parmesan Chicken


  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 teaspoon paprika
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 cups spinach leaves


  1. Season chicken breasts with salt, pepper, and paprika.
  2. Heat olive oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, about 5-7 minutes per side. Remove from skillet and set aside.
  3. In the same skillet, add minced garlic and sauté for about 1 minute.
  4. Add heavy cream, Parmesan, and Italian seasoning. Stir and bring to a simmer.
  5. Add spinach and simmer until the spinach has wilted and the sauce has thickened, about 3-4 minutes.
  6. Return the chicken to the skillet and spoon the sauce over the breasts.
  7. Serve hot, garnished with additional Parmesan or herbs if desired.

2. Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw


  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 2 cups shredded cabbage
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 2 tablespoons sour cream or Greek yogurt
  • 1 clove garlic, minced


  1. In a bowl, mix olive oil, chili powder, garlic powder, cayenne, salt, and pepper. Add shrimp and toss to coat.
  2. Heat a large skillet over medium-high heat. Add shrimp and cook until pink and opaque, about 2-3 minutes per side. Remove from heat.
  3. In another bowl, combine cabbage, cilantro, lime juice, sour cream, and minced garlic. Mix well to create the slaw.
  4. Warm the tortillas according to package instructions.
  5. Assemble the tacos by placing a spoonful of slaw on each tortilla, then topping with shrimp.
  6. Serve with lime wedges and extra cilantro if desired.

3. Vegetarian Mushroom Risotto


  • 1 cup Arborio rice
  • 1/2 cup dry white wine
  • 4 cups vegetable broth, kept warm
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 pound mushrooms, sliced
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, chopped


  1. In a large pan, heat 1 tablespoon olive oil over medium heat. Add onion and garlic, and sauté until soft.
  2. Add the rice and stir until the grains are well-coated and translucent.
  3. Pour in the wine and stir until it has been absorbed by the rice.
  4. Add the broth one ladle at a time, stirring continuously, until the liquid is absorbed before adding more. This process should take about 18-20 minutes; the rice should be creamy but still firm to the bite.
  5. Meanwhile, in another pan, heat the remaining olive oil and sauté the mushrooms until they are soft.
  6. Once the risotto is cooked, stir in the sautéed mushrooms, Parmesan cheese, and season with salt and pepper.
  7. Garnish with fresh parsley before serving.

Enjoy your dinner!

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button