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Morfi the raccoon chef

Dinner recipes for every night of the week

Home-tested dinner recipes from Morfi's 14,000+ recipe library, organized by main ingredient.

Dinner recipes, organized the way you shop

Most people plan dinner around the protein. You bought chicken thighs on sale, there's ground beef in the freezer, or you promised yourself you'd eat more fish this week. That's why this page groups dinner recipes by main ingredient — chicken, beef, pork, fish and seafood, and vegetarian — so you can jump straight to what you have and pick a recipe in seconds instead of scrolling past ones that don't fit.

Every recipe here comes from the same shared library the Morfi app uses, with full ingredient lists and numbered, step-by-step instructions. No life stories before the recipe, no pop-ups — just dinner.

What is Morfi?

Morfi is a free meal-planning app with a raccoon chef for a mascot and a simple mission: help households decide what to cook. Instead of starting from a blank search bar, Morfi starts from your kitchen. Snap photos of your fridge, pantry, or cabinets, and Morfi identifies the ingredients, builds a pantry list, and matches it against more than 14,000 recipes. The dinner recipes at the top of your list are the ones you can make tonight with little or nothing extra.

  • Personal preferences. Save food styles, dietary needs, allergies, and dislikes so every recipe suggestion fits your household.
  • Your own recipes, too. Add family recipes or tweak library ones for personal use, right alongside the shared collection.
  • Weekly planning. Add recipes to a weekly menu with one tap; Morfi turns them into a shopping list.
  • Smarter grocery spending. Scan receipts to track what food really costs and see which store is cheaper for your list.

Shared kitchens are built in, too: invite your partner or roommates with a code so everyone sees the same pantry, menu, and shopping list.

How to use this page

Use the buttons below to jump to a main ingredient, then tap any of the 30 dinner recipes to see what goes in it and how to make it. It's free and you don't need an account. When you want recipe suggestions that account for what's actually in your fridge — and what your family will actually eat — give the Morfi app a try.

Chicken dinner recipes

Reliable, versatile, always a hit.

Mediterranean Chicken Pitas

30 minServes 4
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I love the sauce this makes to put over the top of the pitas, too yummy!

Ingredients

  • whole wheat pita bread
  • /4 cup olive oil
  • boneless skinless chicken breasts
  • salt and pepper, to taste
  • tomatoes, diced
  • reen bell pepper, sliced
  • red bell pepper, sliced
  • yellow bell pepper, sliced
  • feta cheese, crumbled
  • ettuce, for garnish
  • olive, for garnish
  • fresh lemon juice

Instructions

  1. Stir fry chicken and peppers in olive oil until done; cut into slices and set aside.
  2. Mix tomatoes, cheese, lemon juice and olive oil together. Season with salt and pepper.
  3. Place lettuce in pitas, add chicken/pepper mixture, top with tomatoes/cheese/oil sauce.
  4. Garnish with olives and enjoy.

Garlic-teriyaki Chicken Wings

30 minServes 4
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I whipped these little guys up since we were craving chicken wings from our favorite local restaurant. We didn't want to drive the 10 miles there - so I came up with this recipe with ingredients we had on hand. My fiance swears they are better than any we've had; and I have to agree!!!

Ingredients

  • chicken wings, separated
  • coarse salt
  • /2 cup butter
  • light corn syrup
  • soy sauce
  • brown sugar
  • /2 teaspoon dry mustard
  • /8 teaspoon cayenne pepper
  • arlic cloves, minced
  • /2 tablespoon fresh ginger, pressed and minced

Instructions

  1. Heat butter, soy sauce, corn syrup, brown sugar, dry mustard, cayenne, garlic and ginger until butter and brown sugar melt. Cool and set aside in large bowl.
  2. Heat oil on high heat until it hisses when splashed with a drop of water.
  3. Coat chicken pieces with salt.
  4. Carefully lower chicken wings into hot oil. Fry until chicken is caramel in color and crispy; about 10 minutes.
  5. Remove chicken from oil and drain on paper towels.
  6. Toss chicken in butter mixture until well coated. Remove and serve with blue cheese or ranch.

Stove Top Chicken And Spaghettini

60 minServes 4
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Another wonderful and very tasty chicken dish! I have even added in green olives to this. The complete dish is prepared in an extra large frypan. If desired you can also mix in about 1/4 cup Parmesan cheese into the cream mixture while cooking.

Ingredients

  • 6 boneless skinless chicken breasts, cut into cubes
  • 4 tablespoons butter or 3 -4 tablespoons margarine
  • minced fresh garlic (or to taste)
  • arge onion, chopped
  • tomatoes, chopped
  • basil (or to taste)
  • spaghettini, pasta (can use linguine also)
  • 4 tablespoons dry white wine
  • /4 cup good quality chicken broth
  • half-and-half cream
  • seasoning salt and pepper (or regular salt)
  • /2 cup chopped fresh parsley
  • rated parmesan cheese

Instructions

  1. Cook the pasta until just firm-tender; drain, toss with about a tablespoon of oil (to prevent sticking); set aside.
  2. Saute the chicken cubes in butter or margarine until almost done; transfer the chicken to a plate.
  3. Saute the onion and garlic until soft (not brown).
  4. Add in the chopped tomatoes and basil; cook stirring for 3 minutes.
  5. Pour the wine and chicken broth into the pan, bring to a boil, reduce heat and cook until reduced by about two-thirds.
  6. Stir in half and half cream, salt, pepper, and cook until slightly thickened.
  7. Add in the cooked chicken cubes (and all the juices that were left on the plate).
  8. Simmer for about 3-4 minutes.
  9. Stir in about 1/3 cup parsley; mix to combine.
  10. Toss/mix in pasta.
  11. Serve in large serving bowls.
  12. Sprinkle with grated Parmesan cheese.
  13. Delicious!

Chicken Stir Fry With Ginger Peanut Sauce

30 minServes 4
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This another recipe I got from our local newspaper

Ingredients

  • soy sauce
  • peanut butter
  • white wine (or rice wine vinegar)
  • brown sugar
  • ginger, minced
  • /2 teaspoon hot pepper sauce
  • peanut oil
  • /4 lb chicken breast, cut into strips
  • medium carrots, sliced
  • red pepper, cut into bite size pieces
  • yellow pepper, cut into bite size pieces
  • snow peas, trimmed

Instructions

  1. In a small bowl, stir together the soy sauce, peanut butter, white wine, brown sugar, ginger, garlic and hot pepper sauce. Set aside.
  2. In a wok or large skillet heat oil. Add chicken and stir fry for about 3 minutes. Add carrots and stir fry 2 minutes. Add peanut sauce, peppers and snow peas.
  3. Stir fry until vegetables are tender but still crisp and thicken is cooked through, about 2 minutes.

Grilled Chicken Breast With Oriental Marinade

15 minServes 4
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Just a nice way to cook chicken.

Ingredients

  • light soy sauce
  • mustard powder
  • clear honey
  • cm piece fresh ginger, Peeled and grated
  • medium onion, Peeled and grated
  • arlic cloves, Peeled and crushed
  • star anise, crushed
  • chicken, cut into 8 pieces
  • salt and pepper, to taste

Instructions

  1. Mix the soy sauce and dry mustard powder together in a china or glass container to form a marinade. Add the honey, ginger, onion, garlic and star anise to the soy sauce mixture and leave to stand for at least 8 hours.
  2. When complate, coat the chicken with the mariande and leave for at least 1 hour, turning occasionally and basting.
  3. When ready to cook, sprinkle salt and pepper to taste over the chicken and grill or barbeque for 5-6 minutes.
  4. While the chicken is cooking, put the rest of the marinade in a saucepan and bring to the boil.
  5. Turn the chicken over and cook for a further 5-6 minutes, basting with the marinade occasionally during the cooking.
  6. Note: Makes an excellent all-round low-fat marinade for lamb, pork and fish steaks.

Spinach Artichoke Chicken Recipe

60 minServes 8
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I was searching for a way to better my diet and ran across this great sounding recipe.

Ingredients

  • olive oil flavored cooking spray
  • chicken breasts
  • water-packed artichoke hearts, drained
  • frozen spinach, thawed and squeezed
  • shallots, chopped
  • arlic clove, minced
  • /2 cup Greek yogurt
  • /2 cup mayonnaise
  • /2 cup parmesan cheese
  • /2 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
  2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
  3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
  4. Let stand about 5 minutes before serving.

Beef dinner recipes

Hearty and satisfying.

Cubed Steak Paprika

30 minServes 4
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I found this one in the Better Homes & Gardens New Cookbook. Super delicious!

Ingredients

  • butter or 1 tablespoon margarine
  • beef cube steaks
  • sliced fresh mushrooms
  • /2 cup chopped onion (1 medium)
  • arlic clove, minced
  • paprika
  • /4 teaspoon black pepper
  • beef broth
  • /2 cup dairy sour cream
  • all-purpose flour

Instructions

  1. In a 12-inch skillet melt butter over medium-high heat until butter sizzles.
  2. Add steaks; reduce heat to medium and cook for 5 to 8 minutes or until done, turning once.
  3. Remove meat, reserving drippings in skillet.
  4. For sauce, cook mushrooms, onion, garlic, paprika, and pepper in reserved drippings in skillet until mushrooms are tender.
  5. Stir in broth.
  6. Stir together sour cream and flour, stir into skillet.
  7. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more.
  8. Return steaks to skillet with sauce; heat through.

Ground Beef Florentine

60 minServes 4
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All that I can say is that I tasted this at a pot-luck buffet dinner, and it is WONDERFUL!!!

Ingredients

  • lean ground beef
  • /2 cup onion (finely diced)
  • frozen spinach (thawed and drained)
  • (8 ounce) package Philadelphia Cream Cheese (softened)
  • /2 cup heavy cream
  • /2 cup shredded parmesan cheese
  • 3 cups shredded cheese (4 or 6 blend)
  • /8 teaspoon garlic powder
  • /8 teaspoon dry mustard
  • /8 teaspoon nutmeg
  • salt and pepper

Instructions

  1. Preheat oven to 350 degrees. Spray a large baking dish with nonstick cooking spray.
  2. In a large skillet, brown the ground beef and onion. Add the spinach, garlic powder and dry mustard, and cook until the meat is done.
  3. In a large bowl, combine the softened cream cheese, heavy cream, Parmesan, nutmeg, salt and pepper to taste and mix well.
  4. Combine the cream cheese mixture and the meat mixture in the large bowl.
  5. Spoon the entire combined mixture into the large baking dish. Top with the 4 or 6 blend shredded cheese.
  6. Bake, uncovered, for 30 minutes or until bubbly and slightly golden browned.

Curried Beef And Onions

30 minServes 4
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another lower fat meal, and tasty too

Ingredients

  • flank steaks, trimmed (1/5 lbs)
  • oil
  • salt and pepper
  • peeled ginger, minced
  • minced garlic
  • onions, cut in eighths
  • curry powder
  • coriander

Instructions

  1. slice steak on diagonal.
  2. heat oil in skillet or wok, add garlic, ginger, steak, salt& pepper, cook 3 minutes.
  3. add curry coriander and onion, saute 3 minutes.
  4. add tomatoes, simmer until liquid evaporates.
  5. remove from heat.
  6. add yogurt.
  7. adjust seasonings to taste.

Fried Mustard Cubed Steaks

60 minServes 6
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These yummy steaks are a cinch to make but look like you fussed. Instead of Dijon, you can use regular mustard, hot-and-spicy mustard or your favorite variety. Recipe was found on the TOH site, submitted by Lori Shepherd.

Ingredients

  • (10 ounce) jar Dijon mustard
  • water
  • beef cube steaks (1/3 lb. each)
  • flour

Instructions

  1. In a large resealable bag, combine mustard and water; add steaks. Seal bag and turn to coat; let stand for 10 minutes. Drain and discard marinade.
  2. In a shallow bowl, combine flour, salt and pepper. Dip steaks in this mixture one at a time. In an electric skillet, heat 1/4 inch oil to 375 degrees F.
  3. Fry steaks, two at a time, for 3-4 minutes on each side or until crisp and lightly browned.

Beef Satay

60 minServes 4
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Weber's Big Book of Grilling

Ingredients

  • reen onion, finely chopped
  • /3 cup ketchup
  • /4 cup light soy sauce
  • dark brown sugar
  • fresh lime juice
  • peanut oil
  • grated fresh ginger
  • minced garlic
  • /4 teaspoon crushed red pepper flakes
  • top round beef or 1 1/2 lbs beef tenderloin
  • /4 cup creamy peanut butter

Instructions

  1. Make the marinade: in a small bowl, whisk the marinade ingredients together with ¼ cup water.
  2. Cut beef into ¾-inch cubes; place the cubes in a large zip-lock plastic bag and pour in the marinade.
  3. Press the air out of the bag and seal tightly; turn the bag to distribute marinade; place in a bowl and refrigerate 1-2 hours.
  4. Remove meat from the bag, reserving marinade; thread meat onto skewers, leaving space between the cubes.
  5. Let stand at room temperature for 20-30 minutes before grilling.
  6. Grill beef cubes over direct high heat until medium-rare, 3-5 minutes, turning once halfway through grilling time.
  7. Pour the reserved marinade into a saucepan; bring to a boil over high heat, and boil for 1 minute.
  8. Add in the peanut butter, return to a boil, and whisk until the sauce thickens.
  9. Serve warm with the beef skewers.

Rib Eye Steaks On The Barbie With Spicy Blue Cheese

30 minServes 6
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This recipe appeared in our local newspaper, posted by Barbara Barney..Barbie season is almost here, so this would be a good start for those who enjoy barbecued items.

Ingredients

  • /2 cup blue cheese, crumbled
  • cream cheese, softened
  • finely chopped jalapeno peppers, seeded
  • finely chopped green onion
  • red wine vinegar
  • /4 cup chopped fresh parsley
  • extra virgin olive oil
  • arge garlic cloves, minced
  • 8 ounces rib eye steaks, 1 inch thick

Instructions

  1. In a mixing bowl, combine blude cheese, cream cheese, Jalapeno pepper, green onion, and red wine vinegar, mix well and set aside.
  2. In a large, heavy zip-lok bag, combine parsley, olive oil and garlic, shake to mix well.
  3. Add rib eye steaks, seal bag and toss to coat and let stand for 30 minutes.
  4. Rub the grill grates with canola oil.
  5. Preheat barbecue to medium-high heat.
  6. Remove the steaks from the marinade and place them on the grill and sear for 1 minute.
  7. Turn steaks over and grill for 4 minutes.
  8. Turn steaks over and continue to grill for another 4 minutes or until they are done to you likeness.
  9. When steaks are done, remove to a large plate and coat the top or each steak with the blue cheese mixture.
  10. Cover the steaks with aluminum foil and let rest for about 10 minutes before serving.
  11. Serve while hot with freshly prepared horseradish if desired.

Pork dinner recipes

Chops, tenderloin and more.

Simply The Best Skillet Pork Chops Ever

60 minServes 4
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A comfort food type dish. So easy with great results every time. Even people who don't like pork chops usually love these! Try this recipe once & you'll put it into your file for keeps!

Ingredients

  • 6 center-cut pork chops (center cut with BONE IN)
  • salt & pepper
  • chicken broth (OR 1 cup broth & 1/2 cup white wine, if you prefer )
  • onion powder
  • inger powder
  • oil, just enough to lightly cover the bottom of pan. I use olive oil, but vegetable oil can be used
  • /4 cup water

Instructions

  1. Heat the oil & then brown the chops well on both sides in the skillet. Once browned, sprinkle each chop with salt, pepper, onion powder, and ginger powder. Add the broth or the broth/wine combo totaling a cup and a half, reduce heat to low & cover.
  2. Simmer for approximately 45 minutes. Spoon the pan drippings over the chops for added flavor & moistness while cooking. Serve with rice or noodles.
  3. For optional gravy: Blend 1/4 cup water and 1 tablespoon flour in small bowl until free of lumps. Add this mixture into the pan liquid and cook over low-med heat, stirring until it has thickened (you can always add a little water at this point if needed). Sometimes I add Gravy Master for color.
  4. I usually put the chops back into the pan for several minutes once the gravy is done to make sure the dish is hot enough to serve.

Tequila Pork Chops

30 minServes 4
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These quick pan browned chops makes a hearty meat dish with rich bold flavors.Recipe comes from Sunset magazine.

Ingredients

  • center-cut pork loin chops (each about 3/4 inch thick)
  • /2 teaspoon cumin seed
  • /4 cup butter
  • garlic, peeled and minced
  • /4 cup chicken broth
  • /2 cup tequila
  • lime juice
  • 4 teaspoons minced fresh jalapeno chiles

Instructions

  1. Trim and discard fat from chops.
  2. Wipe chops with a damp towel, then press cumin seeds equally onto pork chops.
  3. Place a 10-to 12-inch nonstick frying over high heat.
  4. When hot add 1 teaspoon butter, tilting pan to coat.
  5. add chops and turn as necessary to brown well on both sides about 6 minutes total.
  6. Stir in garlic.
  7. Remove pan from heat (away from vent,fan, or inflammables).
  8. Stir in broth, tequila, and lime juice into pan.
  9. Set over high heat, when liquid is boiling, reduce heat and simmer until meat is no longer pink in the center (cut to test), about 4 minutes.
  10. Transfer chops to a platter; keep warm.
  11. Over high heat, boil pan juices until reduced to 3 to 4 tablespoons, about 2 minutes.
  12. Add remaining butter,in a lump, and stir until blended with sauce.
  13. Season to taste with chilies.
  14. Pour sauce over chops.
  15. add salt and pepper to taste.

Grilled Mojito Lime Pork Chops

30 minServes 6
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Prepare Black Bean and Corn Salsa to serve with these robustly marinated pork chops.

Ingredients

  • (1 ounce) package McCormick® Grill Mates® Mojito Lime Marinade
  • /4 cup olive oil
  • /4 cup fresh lime juice
  • water

Instructions

  1. Mix Marinade Mix, oil, lime juice and water in small bowl. Reserve 2 tablespoons marinade for brushing. Place pork chops in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  2. Refrigerate 15 minutes or longer for extra flavor. Remove pork chops from marinade. Discard any remaining marinade.
  3. Grill over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade halfway through cooking. Serve with Black Bean and Corn Salsa, if desired.

Juicy Pork Chop Marinate

30 minServes 4
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Give your pork chops a juicy marinate that you can prepare in minutes!

Ingredients

  • boneless pork loin chops
  • /2 cup olive oil
  • soy sauce
  • steak seasoning

Instructions

  1. Mix olive oil, soy sauce and steak seasoning ingredients in a small bowl and pour into a one-gallon resealable plastic bag. Add the pork chops and set the bag in a baking dish in a way that the pork chops get a healthy dose of the marinade (it may be advantageous to flip the bag over halfway through the marinating time). Marinate in the refrigerator for 3-8 hours (no more than 8).
  2. Heat the grill to medium and grill the chops 6-8 minutes per side (depending on how thick they are) until they are no longer pink in the center. Remove the chops from the grill and tent them with foil and allow them to rest for 5-7 minutes. Slice the chops in 1/4 to 3/8 inch slices across the grain and serve.

Grilled Pork Chops With Peaches

30 minServes 4
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I think I got this recipe from an old newspaper. You can use fresh or canned peaches. Also, you can substitute another lettuce like Romaine or Endive for the Radicchio which I think is kind of expensive.

Ingredients

  • balsamic vinegar
  • olive oil
  • small shallot, minced
  • pork loin chops, bone-in (about 1 inch thick)
  • small peaches, halved & pitted
  • small radicchio, cut into quarters
  • salt & pepper

Instructions

  1. Whisk vinegar, 4 tbsp oil, shallot, 1/4 tsp salt and a pinch of pepper in a small bowl.
  2. Rub pork chops with 1 tbsp oil, salt and pepper. Brush peaches with oil, salt and pepper. Season radicchio with oil, salt and pepper.
  3. Heat grill pan to medium high and cook chops three minutes on each side. Lower heat to medium low and cook four to six minutes more until done. Remove.
  4. Caramelize peaches three to four minutes on each side. Remove.
  5. Cook radicchio, turning every minute or so until edges brown slightly, but lettuce remains firm.
  6. Arrange chops, peaches and radicchio on serving platter (or individual dishes) and pour vinaigrette over all. Serve immediately.

Char Siu Pork Cutlets With Chinese Coleslaw

30 minServes 4
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From the local state paper The West Australian. Sounded/looked delicious to the DH and I, so saving it here for later and as such times are estimates. Even without the slaw I think this recipe is worth consideration for the pork lovers.

Ingredients

  • pork cutlets
  • honey
  • dark soy sauce
  • Chinese five spice powder
  • garlic (minced or through the garlic press or crushed)
  • ginger (grated)
  • /4 cup rice wine (Shoaxing, dry sherry can be substituted)
  • /2 Chinese cabbage (finely shredded)
  • bean sprouts
  • /2 cup spring onion (scallions or green onions sliced)
  • light soy sauce
  • lemon juice

Instructions

  1. For the marinade mix the honey, dark soy, 5 spice powder, garlic, ginger and rice wine and whisk together.
  2. In a shallow container place cutlets and coat well with marinade mix.
  3. To cook the cutlets will depend on the thickness but on average on the grill (outdoor or indoor on the stove top or under the grill/broiler) I would think about 10 to 12 minutes (5 to 6 minutes per side) for a moist chop, if you like well done go for an extra few minutes.
  4. For the slaw - combine the cabbage, sprouts, spring onions .
  5. Whisk together the light soy sauce, lemon juice and sasame oil and pour over cabbage just before serving.

Fish & seafood recipes

Light, quick and full of flavor.

Easy Catfish Soy Marinade (Grill Or Broil)

60 minServes 2
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From a store recipe card. Only 3 ingredients for the marinade.

Ingredients

  • light soy sauce
  • /4 teaspoon red pepper flakes
  • dry white wine
  • catfish fillet

Instructions

  1. Make marinade by mixing the soy sauce, red pepper flakes and wine together.
  2. Marinate catfish for 30 minutes or more in the refrigerator.
  3. Grill fish over hot coals or broil in the oven approximately 5-7 minutes, depending on thickness of the fish.
  4. Baste often with marinade.

Tuna Cheddar And Rice Slice

60 minServes 6
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An easy recipe for the Tuna lovers of this world. A old and trusted favourite in our family.

Ingredients

  • rice
  • eggs
  • canned tuna
  • flour
  • dry mustard
  • cheddar cheese
  • chopped parsley
  • finely chopped small onion
  • butter
  • butter (extra)
  • milk
  • paprika

Instructions

  1. Add rice to saucepan of boiling salted water, boil uncovered for 12 minutes or until rice is tender. Drain. Combine rice, one egg, finely chopped onion and melted butter, mix well.
  2. Press rice mixture over base and side of greased 18 x 28cm lamington tin.
  3. Drain tuna, reserve the liquid, and press flaked tuna over rice pressing firmly.
  4. Melt extra butter in a pan, add flour and stir until combined. Remove pan from heat, add milk and tuna liquid and stir well.
  5. Return pan to heat and stir until sauce thickens. Add mustard, paprika, salt and pepper. Stir until combined, simmer uncovered for approx 2 minutes. Add well beaten 2nd egg, grated cheese, parsley and lemon juice. Stir until combined. Pour sauce over tuna.
  6. Bake uncovered in moderate oven for approx 40 minutes or until firm on top.

Coconut Shrimp - Variation Of Joe's Crab Shack

60 minServes 1
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I have modified a recipe for coconut shrimp that was supposedly the same as the crab shack. This recipe has a sweet flavor and a crispy coating. My family makes it all of the time. The coating takes time, but is worth it.

Ingredients

  • cornstarch
  • /2 cup powdered sugar
  • /3 cup water
  • eggs
  • /2 cup flour

Instructions

  1. Use 2 pounds large, raw shrimp - or 2 pounds small, raw shrimp.
  2. Peel and devein shrimp and split in a butterfly.
  3. Preheat deep fryer to 375 (if setting available).
  4. In a small bowl place the corn starch.
  5. In a separate small bowl, beat together water and powdered sugar, then add in eggs.
  6. In a large, shallow bowl combine coconut coating ingredients and mix well. I use my hands for better mixture.
  7. Be sure to completely coat each piece of shrimp in corn starch. This will keep most of your coating from coming off of the shrimp. (I do all three steps one piece at a time for a thorough coating job.).
  8. Follow by dipping each piece of shrimp in the egg wash.
  9. Follow by coating each piece of shrimp in coconut mixture. I like to press firmly on each piece of shrimp for a thicker coating.
  10. Deep fry shrimp for 3 and a half minutes each - depending on how done you prefer. (We can fit 8 to 10 shrimp - small size - in each fryer basket.) You can use more or less time if you like.
  11. Drain shrimp on a paper towel and serve immediately. Serving hot is better.
  12. I buy the bags of shrimp in the shell, but already deep split. Total time from start to finish takes about an hour.

Corn Flan With Spicy Shrimp

60 minServes 6
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This recipe is adapted from Cuisine at Home. It is really relative easy to make and the presentation is so elegant. The original recipe called for fresh corn; however, I made it using frozen corn that had been defrosted.

Ingredients

  • corn kernels (defrosted if frozen)
  • half-and-half
  • /2 cup feta cheese, crumbled
  • eggs
  • egg yolks
  • /2-1 teaspoon kosher salt
  • white pepper
  • large shrimp, peeled, deveined, tails left on
  • all-purpose flour
  • paprika
  • brown sugar
  • kosher salt
  • /2 teaspoon ground cumin
  • /4 teaspoon cayenne pepper
  • olive oil
  • unsalted butter

Instructions

  1. Preheat oven to 375 degrees.
  2. Coat six 4-oz flan molds with nonstick spray or olive oil.
  3. Blend corn, half and half and feta in a blender until almost smooth.
  4. Add the eggs, yolks, salt and pepper pulsing to combine.
  5. Place the flan dishes in a roasting pan and fill with corn mixture.
  6. Place the pan in the oven and pour hot water half-way up the sides of the flan dishes.
  7. Bake 20 to 25 minutes, or until the tip of a knife comes out clen.
  8. Remove flans from the water bath and cool 3 to 5 minutes before unmolding on serving plates.
  9. For the shrimp, combine the flour and seasonings in a bowl; add the shrimp and toss well to coat.
  10. In a large skillet, warm the oil and butter over medium-high heat, add the shrimp and cook just until browned on both sides but not cooked through; transfer to a plate.
  11. Deglaze the pan with wine, scraping up any brown bits on the bottom of pan.
  12. Simmer until reduced by half, approximately 2 to 4 minutes; add the broth and simmer an additional 2 to 4 minutes.
  13. Add shrimp back to pan and cook until firm and sauce thickens, about 2 minutes.
  14. Stir in butter and let melt; spoon the shrimp and sauce over unmolded flans; garnish with chopped chives.

Baked Fish With Mushroom Wine Sauce

30 minServes 2
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This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.

Ingredients

  • margarine
  • chopped mushroom
  • lemon juice
  • garlic, minced
  • salt
  • pepper
  • fish fillets
  • /4 cup chopped scallion

Instructions

  1. Preheat oven to 400.
  2. In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
  3. Place fish in 1-qt.
  4. casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
  5. If desired, sprinkle with parsley just before serving.

Key West Shrimp

30 minServes 2
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The recipe says this serves 4 people but this amount feeds my husband and me. Usually double or triple the amounts if anybody else wants any.

Ingredients

  • unpeeled large raw shrimp
  • (12 ounce) cans beer
  • Old Bay Seasoning or 2 tablespoons crab boil seasoning (use powdered crab boil, not liquid)
  • /4 cup fat-free mayonnaise
  • /4 cup Dijon mustard
  • /4 cup key lime juice (fresh or bottled)

Instructions

  1. To make Key Lime Mustard: add all ingredients to a small bowl; stir well to combine; refrigerate until ready to serve.
  2. To make shrimp: rinse and drain shrimp.
  3. Add beer and Old Bay seasoning to a large pot; bring to a boil; add shrimp.
  4. Cook 3-5 minutes or until shrimp turn pink.
  5. Drain shrimp Serve immediately with Key Lime Mustard.

Vegetarian dinner recipes

Meatless mains worth making.

Vegan Chickpea Picatta

60 minServes 4
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This recipe is from Isa Chandra (post punk kitchen). It's easy, elegant and lemony. Pure Bliss! I tend to double the sauce, just because it is that good. Serve over mashed potatoes.

Ingredients

  • olive oil
  • shallot, thinly sliced
  • arlic cloves, thinly sliced
  • breadcrumbs
  • vegetable broth
  • /3 cup dry white wine
  • black pepper, to taste
  • dried thyme
  • (16 ounce) can chickpeas, drained and rinsed
  • /4 cup capers, plus a little brine
  • fresh lemon juice
  • arugula

Instructions

  1. Preheat a large heavy bottomed pan over medium. Saute the shallots and garlic for about 5 minutes, until golden. Add the breadcrumbs and toast them by stirring constantly for about 2 minutes. They should turn a few shades darker.
  2. Add the vegetable broth and wine, salt, black pepper and thyme. Turn up heat and bring to a rolling boil and let the sauce reduce by 1/2, it should take about 7 minutes.
  3. Add the chickpeas and capers to heat through, about 3 minutes. Add the lemon and turn off the heat.
  4. If serving with mashed potatoes, place the arugula in a wide bowl. Place mashed potatoes on top, and ladle picatta over the potatoes. The arugula will wilt and it will be lovely. If you are serving solo, just pour right over the arugula.

Bucatini Amatriciana With Ricotta Salata

60 minServes 4
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Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I a

Ingredients

  • pancetta (optional, or bacon or veggie bacon)
  • olive oil, best quality
  • small red onion, peeled, quartered and thinly sliced
  • /2 teaspoon hot red pepper flakes (to taste)
  • (14 ounce) can Italian tomatoes (whole in puree) or 1 (14 ounce) can Italian tomatoes (crushed in puree)
  • kosher salt or sea salt
  • /2 lb pasta (buccatini or perciatelli)
  • unsalted butter
  • /2 cup ricotta salata, finely crumbled

Instructions

  1. If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
  2. Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
  3. Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
  4. Simmer 40 minutes, stirring occasionally.
  5. While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
  6. Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
  7. Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
  8. For Vegetarian omit the pancetta or use vegetarian bacon.

Summery Garden Pizza

30 minServes 4
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Light and fresh, this is perfect when you are craving pizza, but don't want the heaviness of greasy meats.

Ingredients

  • ball of refrigerated pizza dough
  • cornmeal
  • olive oil
  • mushroom, sliced
  • small onion, sliced thinly
  • zucchini, sliced into thin rounds
  • parsley
  • /4 teaspoon oregano
  • arlic cloves, minced
  • mozzarella cheese, grated
  • cheddar cheese, grated
  • /4 cup parmesan cheese, grated

Instructions

  1. Lightly drizzle large pizza pan with olive oil, then sprinkle with cornmeal.
  2. Roll out dough to desired thickness and arrange on pan.
  3. Mix all vegetables in a bowl with a spritz of olive oil, garlic and spices.
  4. Layer over dough and sprinkle on cheeses in order listed.
  5. Bake at 375 until crust is golden brown.

Mushroom Quesadillas

30 minServes 6
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This is my own copy-cat of my favorite local Mexican place's Mushroom quesadillas. I think I've got it pretty darn close!

Ingredients

  • arge green bell pepper
  • arge onion
  • sliced mushrooms
  • rill seasoning, to taste
  • mozzarella cheese
  • wheat flour tortilla
  • cooking spray
  • 2 tablespoon butter or 1 -2 tablespoon margarine

Instructions

  1. Slice onions and peppers.
  2. Fry onions, peppers and mushrooms in butter. I usually start the onions and peppers a little bit before I add the mushrooms as they take a little longer to cook.
  3. Add Grill Seasoning (Such as Montreal Steak seasoning by McCormick) to taste.
  4. Place peppers, onions and mushrooms on one half of one side of the tortilla.
  5. Add a handful of cheese.
  6. Fold tortilla in half.
  7. Heat another large skillet. Spray with cooking spray.
  8. Place folded tortilla in skillet on one side.
  9. Cook about a minute until golden brown.
  10. Carefully flip the tortilla to brown other side.
  11. Repeat with remaining tortillas and filling.

Sauteed Veggies

60 minServes 4
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A recipe from the issue of March 2002 of Coup de Pouce. This is full of veggies and an espress recipe.

Ingredients

  • /3 cup soy sauce
  • liquid honey
  • rice vinegar
  • arlic clove, minced
  • sesame oil
  • /4 teaspoon ground ginger
  • canola oil
  • small onion, chopped
  • broccoli florets
  • small zucchini, peeled and cut in half on the lenght, then sliced in 1/4 inch slices (500 g in total)
  • red bell pepper, seeded and sliced
  • green beans, trimmed, cut in 1-inch pieces (150 g in total)
  • arugula, chopped (125 g in total)
  • bok choy (125 g in total) or 1 cup celery, cut in thick slices (125 g in total)
  • /2 lb fine pasta, cooked (angel hair)
  • sesame seeds, grilled

Instructions

  1. In a small bowl, with a whisk, mix soy sauce, honey, rice vinegar, garlic, sesame oil if using and ginger. Add 2 tablespoon of canola oil while whisking. Set aside.
  2. In a large non adhesive skillet, heat remaining canola oil at medium-high heat. Add onion and cook, stirring, for 2 minutes. Add broccoli, zucchini, red bell pepper, green beans and 1/2 cup of the sauce (step 1) and stir. Keep cooking 3 to 5 minutes. Add arugula and bok choy and cook, stirring, until soften. Add the remaining sauce and bring to boil. Cover and cook about 7 minutes or until green beans and brocoli are tender.
  3. Spread cooked pasta and the veggies in 4 plates. Sprinkle each serving with sesame seeds. Serve now.

Eggcellent Pita

30 minServes 2
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I make this on those nights when I want something yummy and wholesome but not time consuming. Although it is in a pita, it's not a good hand-held food. I usually resort to using a knife and fork because it can get pretty messy and hot if it falls apart. I would also like to try this in a tortilla. If you do please tell me how it is!

Ingredients

  • arge eggs
  • cottage cheese
  • milk
  • /2 cup shredded cheddar cheese
  • small onion, diced
  • medium red pepper, cubed
  • red potatoes, baked, cut into cubes
  • ketchup
  • margarine
  • hot sauce

Instructions

  1. Heat 1 tbsp margarine in non-stick pan over medium heat and add onions. Cook until shiny and slightly soft.
  2. Add cubes of potato and stir gently to combine. Sprinkle with 1/2 tsp salt and 1/2 tsp pepper. Continue cooking until potatoes appear golden.
  3. Now add the peppers and cook for 2-3 more minutes until heated through. Add hot sauce and ketchup, mix and let cook on low heat.
  4. Cook bacon as to your liking (I put frozen turkey bacon in the microwave for 2 minutes and then finish it off in a frying pan to crisp it up). Let bacon drain on paper towel.
  5. In bowl whisk eggs, milk and salt and pepper. Add cottage cheese at end and mix together. In frying pan heat remaining margarine and add egg mixture. Let cook for a few minutes, until it starts to stick together. Mix it around and add veggie mixture. Continue to cook for 2-3 minutes, checking for salt and pepper. At very end, add half the cheese and gently combine.
  6. Open one pita and put half the egg mixture inside, topping with some extra shredded cheese and two slices of bacon.
  7. Repeat above step with remaining egg mixture, bacon and cheese.