Sheet Pan Nachos

This post may contain affiliate links. Please see our privacy policy for details. With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up! Say hello to another speedy weeknight favorite here, with maximum flavor and just one pot to clean. Packed with shrimp, andouille sausage, peppers, basmati rice (or any other long grain rice), and a handful of oh-so-lovely pantry spices for that bold flavor, this comes together very fast. And the leftovers taste even better the next day, not that there will be much left on the dinner table in my opinion. And this recipe can easily be made your own – no shrimp, add chicken, less sausage, more veggies – you can do all of the things. Serve with a light salad and crusty bread for a full, rounded out meal. TOOLS FOR THIS RECIPE Dutch oven CAN I USE DRY HERBS INSTEAD? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. CAN I SUB OUT THE SHRIMP? Absolutely. This recipe is incredibly versatile, and you can use any kind of protein to your liking such as boneless, skinless chicken breasts (or thighs), or even leftover shredded rotisserie chicken. Print Easy Jambalaya With sausage, shrimp, veggies, rice + all the best signature flavors, all made in ONE POT! So good with the easiest clean up! Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 6 servings Ingredients 1 ½ tablespoons vegetable oil 1 (12.8-ounce) package smoked andouille sausage thinly sliced 1 small sweet onion diced 1 red beller pepper diced 1 green bell pepper diced 1 ½ cups basmati rice 4 cloves garlic minced 1 ½ teaspoons sweet paprika 1 ½ teaspoons dried oregano 1 teaspoon onion powder 1 teaspoon dried thyme 1 bay leaf Kosher salt and freshly ground black pepper to taste 3 ½ cups chicken stock 1 (14.5-ounce) can petite diced tomatoes 1 ½ tablespoons tomato paste 1 teaspoon hot sauce 1 ½ pounds medium shrimp peeled and deveined 2 tablespoons chopped fresh parsley leaves Instructions Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add sausage, onion and bell peppers. Cook, stirring occasionally, until vegetables are tender, about 4-5 minutes. Stir in rice, garlic, paprika, oregano, onion powder, thyme and bay leaf until fragrant, about 1-2 minutes; season with salt and pepper, to taste. Stir in chicken stock, diced tomatoes, tomato paste and hot sauce. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 15 minutes. Stir in shrimp; season with salt and pepper, to taste. Cook, covered, until pink and cooked through and rice is tender, about 5 minutes. Stir in parsley. Serve immediately. The post Easy Jambalaya appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. Crispy oven baked tacos! Made with hard taco shells, ground beef, taco seasoning, cheese, pico de gallo, sour cream + avocado! Yes. The answer is always yes to cheesy crispy baked tacos, especially on those busy, busy nights during the week. With some ground beef, taco seasoning, shredded cheese, and all of your favorite taco toppings, these bad boys come together lightening fast. And the key is crispifying those hard taco shells for a few minutes BEFORE you add your filling. It will truly make all of the difference. From there, you’ll pop it back in the oven again until you have melted cheesy beefy goodness. And you can make this work with ground beef, ground pork, ground turkey or even ground chicken. It’s all good. We love it with some pico de gallo, avocado slices, and a dollop of sour cream with a fresh squeeze of lime juice. Taco Tuesdays (or Wednesdays/Thursdays/Fridays) never looked so so good. TOOLS FOR THIS RECIPE Large cast iron skillet 9 x 13 baking dish DO I HAVE TO USE GROUND BEEF? Not at all! Ground pork or ground turkey can be used instead of ground beef. Print Baked Tacos Crispy oven baked tacos! Made with hard taco shells, ground beef, taco seasoning, cheese, pico de gallo, sour cream + avocado! Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 4 servings Ingredients 1 tablespoon vegetable oil 1 ¼ pounds lean ground beef 1 small onion diced 3 cloves garlic minced 1 (1.25-ounce) package taco seasoning ¼ cup water or beer 2 teaspoons hot sauce such as Cholula 12 hard taco shells 1 cup shredded Mexican blend cheese For serving Pico de gallo Avocado Sour cream Cilantro Shredded lettuce Lime wedges Instructions Heat vegetable oil in a large cast iron skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic until fragrant, about 1 minute. Stir in taco seasoning, water or beer and hot sauce until flavors have blended, about 2-3 minutes. Preheat oven to 375 degrees F. Lightly oil a 9 x 13 baking dish or coat with nonstick spray. Place taco shells in a single layer, standing up, into the prepared baking dish. Place into oven and bake until crispy, about 3-4 minutes. Working carefully, add 1/4 cup ground beef mixture to each taco shell; sprinkle with cheese. Place into oven and bake until cheese has melted, about 4-5 minutes. Serve immediately with desired toppings. The post Baked Tacos appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything! We savor every single drop of this curry. EVERY DROP. On a bed of white rice (or any rice/grain of your liking), you can let this heavenly coconut curry sauce get completely sopped up. With boneless, skinless chicken thighs and some hearty veggies (feel free to throw in all the lingering fridge veggies as needed – mushrooms, snap peas, broccoli, green beans, etc.), this comes together lightening fast. And the finishing touches of the freshly squeezed lime juice, cilantro, and Thai basil leaves simply takes this to the next level. Serve over rice, over noodles, over all the things. TOOLS FOR THIS RECIPE Dutch oven CAN I USE CHICKEN BREASTS? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. WHAT BRAND OF RED CURRY PASTE DO YOU RECOMMEND? I personally love Mae Ploy (contains shrimp paste). Thai Kitchen is also great, and more readily available at most grocery stores. Print Coconut Curry Chicken 1000x better than takeout! Tender chicken + veggies in a heavenly curry sauce. Serve over rice to sop up everything! Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 4 servings Ingredients 1 cup basmati rice 1 ½ pounds boneless, skinless chicken thighs cut into 1-inch chunks Kosher salt and freshly ground black pepper to taste 1 ½ tablespoons olive oil 1 medium shallot diced 3 tablespoons tomato paste 3 tablespoons red curry paste 3 cloves garlic minced 1 tablespoon freshly grated ginger 1 (12-ounce) can unsweetened coconut milk ½ cup chicken stock 1 medium red bell pepper chopped 1 medium yellow bell pepper chopped 3 tablespoons chopped fresh cilantro leaves 1 tablespoon chopped fresh Thai basil leaves 1 tablespoon freshly squeezed lime juice Instructions In a large saucepan of 1 1 /2 cups water, cook rice according to package instructions; set aside. Season chicken with 1 teaspoon salt and 1/2 teaspoon pepper. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken and shallot, and cook, stirring occasionally, until chicken is evenly browned, about 6-8 minutes. Stir in tomato paste, red curry paste, garlic and ginger until fragrant, about 2 minutes. Stir in coconut milk and chicken stock; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced, about 7-10 minutes. Stir in bell peppers until softened, about 5-8 minutes. Stir in cilantro, basil and lime juice; season with salt and pepper, to taste. Serve warm over rice. The post Coconut Curry Chicken appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too! Creamy chicken noodle soup with tender, pillowy dumplings? Yes. So much yes. This is true comfort food at its finest without any canned biscuits or canned soup of any kind. The dumplings are made completely from scratch with a few pantry staples (unsalted butter, self-raising flour and buttermilk), and they’re super easy to whip up too. And you get to repurpose leftover rotisserie chicken so this comes together very fast, making this absolutely weeknight worthy, especially on a cold, snowy day. Or really any other cold day where we just need a big hug in a bowl. TOOLS FOR THIS RECIPE Dutch oven DO I HAVE TO USE WHITE WINE? Additional chicken stock can be used for white wine as a non-alcoholic substitute. WHAT IS HEAVY CREAM? Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result. WHAT IF I DON’T HAVE SELF RAISING FLOUR? For 1 cup self-rising flour, you can substitute 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.   Print Chicken and Dumplings A creamy, hearty chicken stew with vegetables and homemade light and fluffy dumplings! Comes together so quick too! Prep Time 15 minutes minutesCook Time 30 minutes minutesTotal Time 45 minutes minutes Servings 6 servings Ingredients ¼ cup unsalted butter 1 medium sweet onion diced 2 carrots peeled and diced 2 ribs celery diced 2 cloves garlic minced 1 ¼ teaspoons poultry seasoning ¼ cup all-purpose flour 4 cups coarsely shredded rotisserie chicken 6 cups chicken stock ½ cup dry white wine ½ cup heavy cream Kosher salt and freshly ground black pepper to taste ½ cup frozen green peas thawed 2 tablespoons chopped fresh parsley leaves for the dumplings 3 tablespoons unsalted butter cold 1 ½ cups self-rising flour ¾ cup buttermilk Instructions Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes. Stir in heavy cream; season with salt and pepper, to taste. Working in batches, gently stir in dumpling pieces. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes. Stir in peas and parsley until heated through, about 1-2 minutes. Serve immediately. for the dumplings Grate butter using the large holes of a box grater. Stir into the flour. Add buttermilk and stir using a rubber spatula until a soft dough forms. Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces. The post Chicken and Dumplings appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good. This shrimp gumbo has been made on repeat all winter long. And I really do mean all winter long. Because there’s truly nothing better than walking into the house with the aroma of this gumbo simmering for the past 2 hours, waiting to be devoured, in the dead of winter. Now it requires a bit of stirring and patience for the dark roux (the key to a great gumbo recipe) but I promise, your efforts will be well worth it. It’s savory, rich, hearty, and just so darn good, especially with a dash of hot sauce and some crusty bread off to the side. TOOLS FOR THIS RECIPE Dutch oven WHAT IS GUMBO? Gumbo is a very popular stew in Louisiana made with a dark roux, the holy trinity of vegetables (onion, bell pepper, and celery), and a combination of seafood, andouille sausage, and chicken, typically served hot over cooked rice. WHAT IS A DARK ROUX? A roux is equal parts fat and flour. And the dark roux here takes patience (and the base for a very good gumbo recipe!). The roux requires constant stirring to prevent burning, and the color should resemble dark brown, or the color of milk chocolate. CAN I USE DRY HERBS INSTEAD? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. HOW DO YOU SERVE GUMBO? Gumbo is traditionally served hot with cooked white rice and hot sauce on the side. Print Easy Shrimp Gumbo Classic comfort food stew simmered to perfection, filled with andouille sausage + shrimp. So cozy and just so darn good. Prep Time 30 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 30 minutes minutes Servings 8 servings Ingredients 1 cup basmati rice 5 tablespoons vegetable oil divided 1 (12.8-ounce) package smoked andouille sausage thinly sliced ¼ cup unsalted butter ½ cup all-purpose flour 1 onion diced 1 green bell pepper diced 3 ribs celery diced 3 cloves garlic minced 8 cups chicken stock 1 (14.5-ounce) can petite diced tomatoes 1 tablespoon Worcestershire sauce 3 sprigs fresh thyme 2 bay leaves 2 ½ cups frozen sliced okra 1 ½ pounds medium shrimp peeled and deveined Kosher salt and freshly ground black pepper to taste ¼ cup chopped fresh parsley leaves 1 tablespoon hot sauce Instructions In a large saucepan of 2 cups water, cook rice according to package instructions; set aside. Heat 1 tablespoon vegetable oil in a large stockpot or Dutch oven over medium heat. Working in batches, add sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes; set aside. Reduce heat to low; add butter and remaining 4 tablespoons vegetable oil to the Dutch oven, stirring until butter has melted, about 1-2 minutes. Whisk in flour until dark brown, about 20-25 minutes. Increase heat to medium; add onion, bell pepper, celery and garlic. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in sausage, tomatoes, Worcestershire, thyme and bay leaves. Bring to a boil; cover, reduce heat and simmer until reduced and flavors have blended, about 2 hours. Stir in okra until heated through, about 5 minutes. Stir in shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink and cooked through, about 3-5 minutes. Remove from heat; discard bay leaves and stir in parsley. Serve immediately with rice and hot sauce, if desired. The post Easy Shrimp Gumbo appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread! Hello winter/spring/summer/fall comfort food. WHAT IS HUNGARIAN MUSHROOM SOUP? Hungarian mushroom soup is a cream soup typically made with sautéed mushrooms and seasoned generously with paprika, fresh dill + thyme, and lemon juice. This soup is made all year long here. It’s a soul-warming, hug-in-a-bowl type of soup, and we load it up with cremini and shiitake mushrooms. Shiitake is generally not in Hungarian soup but they add so much umami goodness and definitely kicks it up a notch. The effort here is minimal as everything comes together in one pot in a dump-and-cook type situation, letting it simmer and simmer until all the flavors come together. The consistency is just right with a milk and flour slurry, just creamy enough to pile on spoonfuls on top of crusty bread or toasted crostini slices. Not to mention a dollop of sour cream that goes a very very long way. TOOLS FOR THIS RECIPE Dutch oven HOW DO I SERVE HUNGARIAN MUSHROOM SOUP? Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great toppings! DO I HAVE TO USE WHITE WINE? Additional vegetable stock can be used for white wine as a non-alcoholic substitute. CAN I USE DRIED HERBS INSTEAD? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. Print Hungarian Mushroom Soup The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread! Prep Time 15 minutes minutesCook Time 50 minutes minutesTotal Time 1 hour hour 5 minutes minutes Servings 6 servings Ingredients 3 tablespoons unsalted butter 1 sweet onion diced 1 ½ pounds cremini mushrooms sliced 4 ounces shiitake mushrooms stemmed and diced ½ cup dry white wine 4 cups vegetable stock 2 tablespoons reduced sodium soy sauce 2 teaspoons Hungarian or sweet paprika 1 ½ teaspoons dried dill 5 sprigs fresh thyme 1 bay leaf 3 tablespoons all-purpose flour 1 ½ cups whole milk ¼ cup sour cream 2 teaspoons lemon zest 1 tablespoon freshly squeezed lemon juice 2 tablespoons chopped fresh parsley leaves Kosher salt and freshly ground black pepper to taste Instructions Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes. Stir in wine, scraping any browned bits from the bottom of the Dutch oven. Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf. Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes. In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes. Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste. Serve immediately. The post Hungarian Mushroom Soup appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta! So much yes is happening here. Juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one single pot for a super speedy clean up – a weeknight blessing so to speak. Not to mention those sneaked in greens (spinach or kale) for your daily serving of veggies. With some crusty bread, a glass of wine, and another sprinkle of some fresh herbs, this has been my go-to meal all of January for New Year, New You. So cozy, so hearty, and just so darn good. TOOLS FOR THIS RECIPE Dutch oven CAN I USE CHICKEN BREASTS? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. CAN I USE FRESH HERBS INSTEAD? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. Print One Pot Greek Chicken and Orzo Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta! Prep Time 20 minutes minutesCook Time 25 minutes minutesTotal Time 45 minutes minutes Servings 4 servings Ingredients 1 ½ pounds boneless, skinless chicken thighs Kosher salt and freshly ground black pepper to taste 2 tablespoons unsalted butter 2 large shallots diced 3 cloves garlic minced 1 teaspoon dried oregano ¾ teaspoon dried basil ½ teaspoon dried paprika ½ teaspoon dried dill ¼ teaspoon dried thyme ⅛ teaspoon ground cinnamon 2 tablespoons all-purpose flour 3 cups chicken stock 1 cup orzo pasta 3 cups chopped baby spinach 2 cups cherry tomatoes halved ½ cup crumbled feta Instructions Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper. Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside. Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven. Serve immediately, sprinkled with tomatoes and feta. The post One Pot Greek Chicken and Orzo appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies. This is one of those soups that are just good for your soul. Heart-warming, nourishing, cozy, and so darn good. With tender shredded chicken that cooks right in the broth (thank you to the bone-in, skin-on chicken breasts for all that flavor goodness), mushrooms, mirepoix, garlic, fresh thyme sprigs, chicken stock, and a wild rice blend that also simmers right in the pot. If you happen to have white wine on hand, you can even add a splash to the Dutch oven before adding the stock. And if you are reheating any leftovers, you will want to stir in more stock since the rice continues to soak up the broth. Pair with some warm, crusty bread to sop up all that goodness, leaving no drop behind. TOOLS FOR THIS RECIPE Dutch oven CAN I USE BONELESS, SKINLESS CHICKEN BREASTS? Yes, boneless, skinless chicken breasts can absolutely be used here but bone-in, skin-on chicken breasts have a higher fat content which will yield juicier, more flavorful chicken. I HATE MUSHROOMS. WHAT CAN I USE INSTEAD? Mushrooms can be omitted completely if it’s not your thing. CAN I USE DRIED HERBS INSTEAD? Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs. IS THIS FREEZER-FRIENDLY? Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving. Print Chicken and Wild Rice Soup So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies. Prep Time 20 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 20 minutes minutes Servings 8 servings Ingredients 2 tablespoons unsalted butter 8 ounces cremini mushrooms sliced 1 sweet onion diced 2 carrots peeled and diced 2 ribs celery diced 3 cloves garlic minced 4 sprigs fresh thyme 2 bone-in, skin-on chicken breasts 6 cups chicken stock 1 cup wild rice blend such as Lundberg 1 bay leaf Kosher salt and freshly ground black pepper to taste 2 tablespoons chopped fresh parsley leaves Instructions Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin. Stir in chicken and parsley; season with salt and pepper, to taste. Serve immediately. The post Chicken and Wild Rice Soup appeared first on Damn Delicious.

This post may contain affiliate links. Please see our privacy policy for details. Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan. Making risotto at home does not have to be intimidating at all. All you need is an assortment of mushrooms, a nice white wine, freshly grated Parmesan, and a little bit of time and patience. The key to a good risotto is to cook it on a low simmer, stirring constantly, and adding the stock gradually to let the rice fully absorb all that flavor and goodness for the creamiest texture. You can use your favorite kind of mushrooms here, and you can save a little bit of the garlicky, buttery mushroom mixture as a topping for serving alongside some freshly shaved Parmesan. It will make all of the difference. TOOLS FOR THIS RECIPE Dutch oven WHAT MUSHROOMS ARE BEST HERE? Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety. WHICH WHITE WINE WOULD YOU RECOMMEND HERE? I recommend using a crisp, dry wine such as pinot grigio or sauvignon blanc. DO I HAVE TO USE WHITE WINE? The wine helps balance out the flavors a bit as its natural acidity helps cut through the richness of the dish. However, a little bit of lemon juice with vegetable broth can also be used for white wine as a non-alcoholic substitute. Print Mushroom Risotto Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan. Prep Time 20 minutes minutesCook Time 35 minutes minutesTotal Time 55 minutes minutes Servings 6 servings Ingredients 6 cups chicken stock Kosher salt and freshly ground black pepper to taste ¼ cup unsalted butter 1 ½ pounds assorted fresh mushrooms sliced or chopped into bite-size pieces 2 shallots diced 3 cloves garlic minced 1 ½ cups arborio rice 1 tablespoon chopped fresh thyme leaves ½ cup dry white wine ½ cup freshly grated Parmesan Instructions STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer. Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes. Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm. Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes. Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes. Reduce heat to low. Stir in 1 cup STOCK MIXTURE. Cook, stirring constantly, until almost completely absorbed. Continue adding remaining STOCK MIXTURE, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional STOCK MIXTURE, until al dente, about 20 minutes. Stir in Parmesan; season with salt and pepper, to taste. Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired. The post Mushroom Risotto appeared first on Damn Delicious.

Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal! Who doesn’t love a good chicken sheet pan dinner? It’s quick, it’s fast, and there’s minimal clean up involved. And I for one love this shortcut gyro sheet pan dinner. The chicken is seasoned oh-so-perfectly with pantry spices – oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, salt and pepper which then gets oven roasted in all its goodness. While that bakes, you can prep all your gyro toppings – romaine, tomatoes, onion, cucumber and crumbled feta. You can keep it as simple or as packed of a gyro as desired. And you can warm those flatbreads right in the oven while your chicken finishes cooking. Serve warm with homemade tzatziki sauce for a complete speedy meal. CAN I USE CHICKEN BREASTS? Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken. DO I HAVE TO WRAP THEM IN PITA? Not at all! These would go beautifully wrapped in naan or even tortilla! CAN I MAKE THE TZATZIKI SAUCE AHEAD OF TIME? Yes! My homemade tzatziki sauce can be set aside in the refrigerator until you’re ready to serve. HOW CAN I SERVE THESE? You can throw everything onto a sheet pan, toppings + tzatziki sauce included, and serve. Best part = you’ll have less dishes to clean! Print Sheet Pan Chicken Gyros Perfectly seasoned chicken baked to perfection on ONE SINGLE PAN! Serve in warm pitas for a quick weeknight meal! Prep Time 20 minutes minutesCook Time 25 minutes minutesTotal Time 45 minutes minutes Servings 6 servings Ingredients 3 cloves garlic minced 2 teaspoons dried oregano 1 ½ teaspoons ground coriander 1 ½ teaspoons dried thyme ½ teaspoon ground cumin ¼ teaspoon cayenne pepper ¼ teaspoon ground cinnamon Kosher salt and freshly ground black pepper to taste 2 pounds boneless, skinless chicken thighs cut into thin strips 1 ½ tablespoons olive oil 1 tablespoon freshly squeezed lemon juice 6 pita flatbreads 2 cups shredded romaine 2 cups cherry tomatoes halved 1 red onion thinly sliced 1 English cucumber thinly sliced ½ cup crumbled feta cheese Tzatziki sauce homemade or store-bought Instructions Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. GARLIC MIXTURE: In a small bowl, combine garlic, oregano, coriander, thyme, cumin, cayenne pepper, cinnamon, 1 1/4 teaspoons salt and 1 teaspoon pepper. Place chicken in a single layer onto the prepared baking sheet. Stir in olive oil and GARLIC MIXTURE; gently toss to combine. Place into oven and bake for 25 minutes, or until the chicken is completely cooked through, stirring halfway. Stir in lemon juice. To serve, warm pitas in oven, about 4-5 minutes. Halve pitas, and fill with chicken, romaine lettuce, tomatoes, red onion, cucumber, feta and tzatziki sauce. Serve immediately. The post Sheet Pan Chicken Gyros appeared first on Damn Delicious.

Crisp lettuce, cubed mozzarella, and diced salami in a red wine vinaigrette. So colorful, so vibrant, and so so good! Salad for dinner? Yes, please! This salad is anything but boring here. Loaded with crisp romaine and radicchio lettuce, cubed mozzarella, dry Italian salami and a vibrant red wine vinaigrette, this salad will knock your socks off. The homemade dressing is absolutely key here. The ingredient list is short too with just a few pantry staples – extra virgin olive oil, red wine vinegar, Dijon, garlic, oregano and crushed red pepper flakes (for a little bit of heat, if desired). And the best part? Prep time is kept to a minimum as there is zero cooking involved and everything can be diced/prepped/assembled beforehand. Just be sure to toss your salad right before serving for maximum freshness. And don’t forget to add your finishing touches with freshly shaved Parm! Print Italian Chopped Salad Crisp lettuce, cubed mozzarella, and diced salami in a red wine vinaigrette. So colorful, so vibrant, and so so good! Prep Time 25 minutes minutesTotal Time 25 minutes minutes Servings 4 servings Ingredients 1 head romaine lettuce roughly chopped 1 cup chopped radicchio lettuce 8 ounces fresh mozzarella cut into 1/4-inch cubes 4 ounces dry Italian salami cut into matchsticks 1 (15-ounce) can chickpeas rinsed and drained 1 (2.25 ounce) can sliced black olives rinsed and drained 1 yellow bell pepper diced ½ English cucumber diced 6 pepperoncini sliced 1 cup halved grape tomatoes ⅓ cup chopped red onion ½ cup shaved Parmesan for the dressing ½ cup extra virgin olive oil 3 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 clove garlic grated ¾ teaspoon dried oregano ⅛ teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper to taste Instructions To assemble the salad, place romaine and radicchio in a large bowl; top mozzarella, salami, chickpeas, olives, bell pepper, cucumber, pepperoncini, tomatoes and red onion. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan. for the dressing In a medium bowl, whisk together olive oil, vinegar, Dijon, garlic, oregano and red pepper flakes; season with salt and pepper, to taste. The post Italian Chopped Salad appeared first on Damn Delicious.

Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce! Nothing screams summer more than a classic shrimp boil (also known as a low country boil), scattered on newspaper with cold beer, lemon wedges, hot sauce, and Old Bay seasoning. The most important thing here is to find the biggest pot possible, about 8-9 qt is ideal. From there, you should be all set with your fresh ingredients – unpeeled shrimp, corn, sausage, and baby potatoes, which all gets cooked in a garlicky, lemony beer broth seasoned with Old Bay and Zatarain’s Crawfish, Shrimp & Crab Boil (the best kind of seasoning IMO). When serving, go ahead and drizzle (generously) that oh-so-buttery Old Bay goodness. My favorite is having some fresh crusty bread on the side to sop up EVERYTHING here. Print Shrimp Boil Finger-licking goodness here! A summertime classic shrimp boil that EVERYONE will love. Serve with lemon wedges and hot sauce! Prep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour Servings 6 servings Ingredients 2 (12-ounce) bottles lager or ale beer 1 (3-ounce) package Zatarain's Crawfish, Shrimp & Crab Boil 4 tablespoon Louisiana style hot sauce 1 large sweet onion quartered 1 lemon halved 1 head garlic halved 1 bay leaf 1 pound baby red potatoes 3 ears corn each cut crosswise into 3 pieces 1 (12-ounce) package andouille or kielbasa sausage cut into 1 1/2-inch pieces 2 pounds large shrimp unpeeled for the butter mixture ½ cup unsalted butter 1 tablespoon Louisiana style hot sauce 1 ¼ teaspoons Old Bay seasoning Instructions Combine 10 cups water, beer, Zatarain's Crawfish, Shrimp & Crab Boil, hot sauce, onion, lemon, garlic and bay leaf in a large stockpot or 9qt Dutch oven over medium heat. Bring to a boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes. Stir in potatoes; reduce heat and simmer for 10 minutes. Stir in corn and sausage; reduce heat and simmer until potatoes are just tender, about 10 minutes. Stir in shrimp and cook, stirring occasionally, until pink and cooked through, about 4-5 minutes; drain well. Serve immediately with butter mixture. for the butter mixture In a small saucepan over medium heat, combine butter, hot sauce and Old Bay seasoning. Bring to a boil; reduce heat and simmer, stirring occasionally, until fragrant, about 1-2 minutes. The post Shrimp Boil appeared first on Damn Delicious.