Shrimp & Snow Pea Stir Fry - Food Easy Recipe

This recipe is super versatile and can be suited to whatever your tastes are. Swap the sweet chili garlic sauce for your favorite brand of hoisin, oyster sauce, sweet and sour sauce or pad thai sauce. As long as you stick to the package directions, feel free to sub in any stir-fry friendly noodle your heart desires. The snow peas aren’t mandatory either! Other quick cooking veggies like sliced asparagus or chopped bok choy would shine here as well. 

Ingredients: 

8 oz. rice linguini noodles

8 oz. raw shrimp, peeled and deveined 

Kosher salt

Freshly ground black pepper 

1/4 c. plus 1 tbsp. sweet chili sauce, divided

8 oz. snow peas, sliced on the diagonal

2 tbsp. Canola oil, divided 

Procedure: 

1. Bring 3-4 quarts of water to a boil and remove from heat. Place rice linguine noodles in a large metal or glass bowl and cover in hot water for 25 minutes, stirring with a fork frequently to break up any noodle clumps. After about 15 minutes water should be cool enough to pull out and separate any clumped noodles.

2. Rinse shrimp and place on a paper towel lined plate. Pat dry and season with salt and pepper on both sides. Add shrimp and 1 tablespoon sweet chili sauce to a container with a lid. Refrigerate for at least 15 minutes and up to overnight. 

3. Drain and rinse noodles and return to the bowl. Gather your ingredients (noodles, shrimp, remaining 1/4 cup sweet chili sauce, and snow peas) in bowls and place on a sheet tray next to the stove. 

4. Heat a large skillet or wok over high heat. Add 1 tablespoon oil and swirl in pan to coat. When you see the first wisp of smoke, add shrimp and cook until they begin to turn pink, 1 minute each side. The sugars in the sweet chili sauce should caramelize just a little bit and create tasty bits in the pan.

5. Make space in the middle of the pan, add remaining 1 tablespoon oil and sliced snow peas and cook 2 minutes. Add prepared noodles and ¼ cup of sweet chili sauce. Continue to cook until noodles are coated and heated through, about 4 to 6 minutes. Serve immediately.

Black Bean Tostadas - Food Easy Recipe

With only 5 ingredients these black bean tostadas are the easiest and fastest meal to throw together. You can always add on additional toppings like corn salsa, avocado ranch, or endless crunchy veggies like radishes or pickled red onions, but here we keep things simple. With ingredients you're likely to have on hand, these tostadas make for a last minute, easy meal you'll have on repeat. 

Ingredients: 

2 (15-oz.) cans black beans, rinsed and drained

8 tostadas

2 c. shredded pepper jack 

Avocado, sliced

Hot sauce

Procedure: 

1. Preheat oven to 350°. In a small saucepan over medium heat, add beans and 1 cup of water. Bring to a simmer and let simmer until beans are warmed through, about 10 minutes. Smash with a wooden spoon until most of the beans are smashed with some whole remaining. Add more water as needed to help create a smoother consistency. 

2. Meanwhile, place tostadas on a large baking sheet and sprinkle cheese evenly over each. Bake until cheese is melty, about 5 minutes. 

3. Top tostadas with beans, avocado slices, and hot sauce.

Honey Garlic Glazed Salmon - Food Easy Recipe

Searing fish might seem intimidating, but once you get the hang of it, it'll be second nature! It's important that you get your pan hot and the bottom of your pan thoroughly coated in oil. Place your filets skin side-up — you should hear a sizzle. Let the fillets cook, undisturbed, for a few minutes. (That's how you get that delicious crust!) Gently lift a corner of one fillet with a spatula. If it releases easily, it's ready to go. If not, give it a little more time. Flip, cook a few more minutes to get the skin crisp and the fish cooked through, and you're good to go! 

Ingredients: 

1/3 c. honey

1/4 c. soy sauce

2 tbsp. lemon juice

1 tsp. red pepper flakes

3 tbsp. extra-virgin olive oil, divided

4 6-oz. salmon fillets, patted dry with a paper towel

Kosher salt

Freshly ground black pepper

3 cloves garlic, minced

1 lemon, sliced into rounds

Procedure: 

1. In a medium bowl, whisk together honey, soy sauce, lemon juice and red pepper flakes.

2. In a large skillet over medium-high heat, heat two tablespoons oil. When oil is hot but not smoking, add salmon skin-side up and season with salt and pepper. Cook salmon until deeply golden, about 6 minutes, then flip over and add remaining tablespoon of oil.

3. Add garlic to the skillet and cook until fragrant, 1 minute. Add the honey mixture and sliced lemons and cook until sauce is reduced by about 1/3. Baste salmon with the sauce.

4. Garnish with sliced lemon and serve.

Baked Feta Pasta - Food Easy Recipe

This is the story about another viral TikTok trend that I kinda sorted wanted to hate...but didn't. It's not that I didn't think the idea sounded delicious. It's just that the whole thing seemed too simple. Obviously roasting a block of feta with bursting tomatoes is going to be amazing.

Ingredients:

2 pt. cherry or grape tomatoes

1 shallot, quartered

3 cloves garlic, smashed (optional)

1/2 c. extra virgin olive oil, divided

Kosher salt

Crushed red pepper flakes

1 (8-oz.) block feta

3 sprigs thyme 

10 oz. pasta

Zest of 1 lemon (optional)

Procedure: 

1. Preheat oven to 400°. In a large ovenproof skillet or medium baking dish, combine tomatoes, shallot, garlic, and most of the olive oil. Season with salt and red pepper flakes and toss to combine. 

2. Place feta into center of tomato mixture and drizzle top with remaining olive oil. Scatter thyme over tomatoes. Bake for 40 to 45 minutes, until tomatoes are bursting and feta is golden on top. 

3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package instructions. Reserve ½ cup pasta water before draining.

4. To skillet with tomatoes and feta, add cooked pasta, reserved pasta water, and lemon zest (if using) to skillet and stir until completely combined. Garnish with basil before serving. 

Red Curry Chicken - Food Easy Recipe

Five-ingredient red curry chicken with noodles is easy, quick, and inexpensive to make. Sweetened with coconut milk for unbelievable flavor! Top with chopped cilantro, green onions, and red chile peppers if desired.

Ingredients:

2 tablespoons coconut oil

1 (16 ounce) package skinless, boneless chicken breast halves, cut into small cubes

1 (14 ounce) can cream of coconut (such as Trader Joe's® Extra Thick and Rich)

1 (11 ounce) bottle red Thai curry sauce (such as Trader Joe's®)

½ (16 ounce) package dried rice stick vermicelli noodles

Procedure: 

1. Heat oil in a large skillet on high heat. Add chicken cubes; cook until browned, about 2 minutes per side. Reduce heat to medium-high and add coconut cream and curry sauce. Cook until chicken is no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

2. Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, 4 to 5 minutes. Drain.

3. Reduce skillet heat to simmer. Add the noodles and let simmer until flavors are absorbed, about 5 minutes. Divide chicken and noodles among individual serving bowls.

One Pot Thai-Style Rice Noodles - Food Easy Recipe

Chicken, vegetables, and noodles prepared in a light tasting but full-flavored Asian-inspired sauce.

Ingredients: 

2 tablespoons cornstarch

1 ½ tablespoons water

6 cups chicken broth

2 ½ tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon rice vinegar

1 tablespoon chile-garlic sauce (such as Sriracha®), or more to taste

2 teaspoons vegetable oil

2 teaspoons minced fresh ginger root

2 cloves garlic, minced

1 teaspoon ground coriander

1 (16 ounce) package thick rice noodles

1 cup sliced zucchini

1 cup sliced red bell pepper

2 cooked chicken breasts, cut into 1-inch cubes

¼ cup crushed peanuts (Optional)

¼ cup chopped fresh cilantro (Optional)

Procedure: 

1. Stir cornstarch and water together in a small bowl until smooth. Pour chicken broth into a large pot and stir cornstarch mixture, soy sauce, fish sauce, rice vinegar, chile-garlic sauce, vegetable oil, ginger, garlic, and coriander into broth. Cover and bring to a boil.

2. Place rice noodles in the boiling sauce, reduce heat to medium, and simmer until noodles are tender, 5 to 10 minutes. Stir zucchini, red bell pepper, and chicken into sauce. Bring back to a boil, cover, and simmer until vegetables are just become tender, about 5 more minutes.

3. Remove from heat and let stand, covered, for 5 minutes to thicken. Serve garnished with crushed peanuts and cilantro.

Easy chicken fajitas - Homemade Recipe

Need a simple, vibrant midweek meal the family will love? Put together these easy chicken fajitas and people can create their own masterpieces at the table. 

Ingredients: 

2 large chicken breasts, finely sliced

1 red onion, finely sliced

1 red pepper, sliced

1 red chilli, finely sliced (optional)

For the marinade:

1 heaped tbsp smoked paprika

1 tbsp ground coriander

pinch of ground cumin

2 medium garlic cloves, crushed

4 tbsp olive oil

1 lime, juiced

4-5 drops Tabasco

To serve:

6 medium tortillas

bag mixed salad

230g tub fresh salsa

Procedure: 

STEP 1

Heat oven to 200C/180C fan/gas 6 and wrap 6 medium tortillas in foil.

STEP 2

Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.

STEP 3

Stir 2 finely sliced chicken breasts, 1 finely sliced red onion, 1 sliced red pepper and 1 finely sliced red chilli, if using, into the marinade.

STEP 4

Heat a griddle pan until smoking hot and add the chicken and marinade to the pan.

STEP 5

Keep everything moving over a high heat for about 5 mins using tongs until you get a nice charred effect. If your griddle pan is small you may need to do this in two batches.

STEP 6

To check the chicken is cooked, find the thickest part and tear in half – if any part is still raw cook until done.

STEP 7

Put the tortillas in the oven to heat up and serve with the cooked chicken, a bag of mixed salad and one 230g tub of fresh salsa.

Easy pancakes - Homemade Recipe

Learn a skill for life with our foolproof crêpe recipe that ensures perfect pancakes every time – elaborate flip optional. 

Ingredients:

100g plain flour

2 large eggs

300ml milk

1 tbsp sunflower or vegetable oil, plus a little extra for frying

lemon wedges to serve (optional)

caster sugar to serve (optional)

Procedure:

STEP 1

Put 100g plain flour, 2 large eggs, 300ml milk, 1 tbsp sunflower or vegetable oil and a pinch of salt into a bowl or large jug, then whisk to a smooth batter.

STEP 2

Set aside for 30 mins to rest if you have time, or start cooking straight away.

STEP 3

Set a medium frying pan or crêpe pan over a medium heat and carefully wipe it with some oiled kitchen paper.

STEP 4

When hot, cook your pancakes for 1 min on each side until golden, keeping them warm in a low oven as you go.

STEP 5

Serve with lemon wedges and caster sugar, or your favourite filling. Once cold, you can layer the pancakes between baking parchment, then wrap in cling film and freeze for up to 2 months.

One-pan spaghetti with nduja, fennel & olives - Homemade Recipe

A spicy sausage pasta dish with a difference. Using the cooking water helps the sauce cling to the pasta and gives the dish more body. A silky smooth sauce, perfect pasta and one pan to wash!

Ingredients: 

400g spaghetti

3 garlic cloves , very thinly sliced

½ fennel , halved and very thinly sliced

75g nduja or sobrasada paste

200g tomatoes (the best you can get), chopped into chunks

75g black olives , pitted and sliced

2 tsp tomato purée

3 tbsp olive oil , plus a drizzle

2 tsp red wine vinegar

40g pecorino , plus extra to serve

handful basil , torn

Procedure: 

STEP 1

Boil the kettle. Put all the ingredients except the pecorino and basil in a wide saucepan or deep frying pan and season well. Pour over 800ml kettle-hot water and bring to a simmer, using your tongs to ease the spaghetti under the liquid as it starts to soften.

STEP 2

Simmer, uncovered, for 10-12 mins, tossing the spaghetti through the liquid every so often until it is cooked and the sauce is reduced and clinging to it. Add a splash more hot water if the sauce is too thick or does not cover the pasta while it cooks. Turn up the heat for the final few mins to drive off the excess liquid, leaving you with a rich sauce. Stir through the pecorino and basil, and serve with an extra drizzle of oil and pecorino on the side.

Easy classic lasagne - Homemade Recipe

Kids will love to help assemble this easiest ever pasta bake with streaky bacon, beef mince, a crème fraîche sauce and gooey mozzarella. 

Ingredients: 

1 tbsp olive oil

2 rashers smoked streaky bacon

1 onion , finely chopped

1 celery stick, finely chopped

1 medium carrot , grated

2 garlic cloves , finely chopped

500g beef mince

1 tbsp tomato purée

2 x 400g cans chopped tomatoes

1 tbsp clear honey

500g pack fresh egg lasagne sheets

400ml crème fraîche

125g ball mozzarella , roughly torn

50g freshly grated parmesan

large handful basil leaves , torn (optional)

Procedure: 

STEP 1

Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.

STEP 2

Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.

STEP 3

Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.

STEP 4

Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.

STEP 5

Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.

Easy Butter Chicken - Homemade Recipe

Fancy a healthy version of your favourite Friday night chicken curry? The chicken can be marinaded the day before so you can get ahead on your prep. 

Ingredients:

500g skinless boneless chicken thighs

For the marinade

1 lemon, juiced

2 tsp ground cumin

2 tsp paprika

1-2 tsp hot chilli powder

200g natural yogurt

For the curry:

2 tbsp vegetable oil

1 large onion, chopped

3 garlic cloves, crushed

1 green chilli, deseeded and finely chopped (optional)

thumb-sized piece ginger, grated

1 tsp garam masala

2 tsp ground fenugreek

3 tbsp tomato purée

300ml chicken stock

50g flaked almonds, toasted

To serve (optional):

cooked basmati rice

naan bread

mango chutney or lime pickle

fresh coriander

lime wedges

Procedure: 

STEP 1

In a medium bowl, mix all the marinade ingredients with some seasoning. Chop the chicken into bite-sized pieces and toss with the marinade. Cover and chill in the fridge for 1 hr or overnight.

STEP 2

In a large, heavy saucepan, heat the oil. Add the onion, garlic, green chilli, ginger and some seasoning. Fry on a medium heat for 10 mins or until soft.

STEP 3

Add the spices with the tomato purée, cook for a further 2 mins until fragrant, then add the stock and marinated chicken. Cook for 15 mins, then add any remaining marinade left in the bowl. Simmer for 5 mins, then sprinkle with the toasted almonds. Serve with rice, naan bread, chutney, coriander and lime wedges, if you like.

Chorizo & mozzarella gnocchi bake - Homemade Recipe

Upgrade cheesy tomato pasta with gnocchi, chorizo and mozzarella for a comforting bake that makes an excellent midweek meal. 

Ingredients: 

1 tbsp olive oil

1 onion , finely chopped

2 garlic cloves , crushed

120g chorizo , diced

2 x 400g cans chopped tomatoes

1 tsp caster sugar

600g fresh gnocchi

125g mozzarella ball, cut into chunks

small bunch of basil , torn

green salad , to serve

Procedure: 

STEP 1

Heat the oil in a medium pan over a medium heat. Fry the onion and garlic for 8-10 mins until soft. Add the chorizo and fry for 5 mins more. Tip in the tomatoes and sugar, and season. Bring to a simmer, then add the gnocchi and cook for 8 mins, stirring often, until soft. Heat the grill to high.

STEP 2

Stir ¾ of the mozzarella and most of the basil through the gnocchi. Divide the mixture between six ovenproof ramekins, or put in one baking dish. Top with the remaining mozzarella, then grill for 3 mins, or until the cheese is melted and golden. Season, scatter over the remaining basil and serve with green salad.

Cacio e Pepe - Food Easy Recipe

You can wow ’em with phyllo-topped mac and cheese or carrot gnocchi. But sometimes simplicity wins out. That’s why everyone should know how to make cacio e pepe, pasta with cheese and pepper.

Ingredients: 

12 ounces spaghetti

4 tablespoons unsalted butter, at room temperature

1 tablespoon extra-virgin olive oil

⅔ cup grated Pecorino Romano cheese

Kosher salt and freshly ground black pepper, to taste

Procedure:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook until just al dente, 8 to 10 minutes.

2. While the pasta cooks, mash the soft butter with the olive oil and Pecorino in a large bowl to form a paste.

3. When the pasta is cooked, reserve ½ cup of the pasta cooking water and drain the spaghetti. Add the spaghetti directly to the bowl with the butter mixture. Toss well to coat, adding the pasta water as needed to make a thick, creamy sauce that coats the pasta strands. Season to taste with salt and lots of freshly ground black pepper. Divide the pasta among four plates; serve immediately.

Pan-Fried Cod with Orange and Swiss Chard - Food Easy Recipe

News flash: Cooking seafood doesn’t have to be tricky and time-consuming. This pan-fried cod with orange and Swiss chard goes from the fridge to the table in 30 minutes. Dinner has never been easier. In fact, you can totally whip this up on a Wednesday. 

Ingredients: 

Four 6-ounce cod fillets

Salt and freshly ground black pepper

1 cup all-purpose flour

½ teaspoon cayenne pepper

4 tablespoons extra-virgin olive oil

1 red onion, thinly sliced

1 orange, halved and thinly sliced

¼ cup chopped fresh parsley, plus more for garnish

2½ cups chopped Swiss chard

Orange wedges, for serving

Procedure:

1. Season each cod fillet on both sides with salt and pepper. Put the flour in a large bowl and stir in the cayenne pepper. Dredge each piece of cod thoroughly in the flour.

2. In a large sauté pan, heat the olive oil over medium heat. Add the cod and pan-fry until browned and fully cooked, about 3 to 4 minutes on each side.

3. Remove the cod from the pan and drain all but 1 tablespoon of oil. Add the onion and orange, and sauté until the onion is tender, 4 to 5 minutes. Stir in the parsley and Swiss chard, and cook until tender, 3 to 4 minutes more.

4. Transfer each piece of cod to a plate and divide the onion, orange and Swiss chard mixture evenly among the plates. Garnish with more parsley and orange wedges. Serve immediately.

Skillet Gnocchi with Sausage and Broccoli Rabe - Food Easy Recipe

Sometimes, you just want to have Sunday supper on Wednesday. This skillet gnocchi with sausage and broccoli rabe is hearty and delicious, and it tastes like you spent all day making it. Lucky for you, it only takes 30 minutes.

Ingredients:

1 pound store-bought gnocchi

2 tablespoons unsalted butter

1 sweet onion, sliced

2 garlic cloves, minced

1 pound cooked Italian sausage, sliced

1 bunch broccoli rabe, cut into bite-size pieces

½ cup chicken broth

Salt and freshly ground black pepper

½ teaspoon red-pepper flakes (optional)

½ cup grated Parmesan cheese

¼ cup chopped fresh parsley

Procedure: 

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until the pasta floats to the surface, 4 to 5 minutes. Drain the gnocchi.

2. In a large skillet, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and sauté until fragrant, 1 minute more.

3. Add the sausage and cook until it begins to brown, 3 to 4 minutes. Add the broccoli rabe and chicken broth, and bring to a simmer.

4. Continue to cook, tossing frequently, until the broccoli rabe is wilted and tender, about 5 minutes. Season with salt, pepper and red-pepper flakes (if desired).

5. Stir in the gnocchi, Parmesan and parsley, and toss well until combined. Serve immediately.

Skillet Paella - Food Easy Recipe

It isn’t officially summertime until you’ve eaten paella (served with a glass of white wine, of course). But this hearty Spanish rice dish wouldn’t usually be simple to whip up at home on any given Wednesday…until now. Presenting our recipe for weeknight skillet paella. All you need is one pan and an oven.

Ingredients: 

2 tablespoons extra-virgin olive oil

1 Spanish onion, diced

3 garlic cloves, minced

1½ cups chopped roasted red peppers, diced

2 links Spanish chorizo, sliced

1 tablespoon tomato paste

1½ cups Bomba, Carnaroli or Arborio rice

½ cup dry white wine

3 cups chicken broth (homemade or store-bought)

1 pinch dried saffron

1 dried bay leaf

Juice of 1 lemon

1 pound shrimp, peeled and deveined

1 pound littleneck clams, washed

1¼ cups frozen peas, thawed

Kosher salt and freshly ground black pepper

Fresh parsley, to garnish

Procedure: 

1. Preheat the oven to 325°F.

2. In a large, flat, oven-safe skillet or pan, heat the olive oil over medium heat. Add the onion and sauté until tender, about 4 minutes. Add the garlic and cook until fragrant, about 1 minute more.

3. Stir in the peppers and chorizo. Cook until the chorizo browns slightly, 5 to 6 minutes. Stir the tomato paste into the pan and cook until it turns a deep brick red color, about 1 minute. Add the rice and stir well to combine. Cook for 1 minute more.

4. Pour in the wine and broth, then add the saffron, bay leaf and lemon juice. Stir well to combine and bring the mixture to a simmer. Nestle the shrimp and clams into the pan.

5. Bake the paella, uncovered, until the clams open, 22 to 25 minutes. Gently stir in the peas. Season with salt and pepper, and garnish with parsley.

Slow-Cooker Chicken Teriyaki - Food Easy Recipe

Making dinner in your Crock-Pot rocks. So the next time you go to plug it in, pile in the ingredients for this slow-cooker chicken teriyaki recipe.

Ingredients: 

4 boneless, skinless chicken breasts

1 onion

3 cloves garlic

1 tablespoon fresh ginger

½ cup soy sauce

⅓ cup honey

⅓ cup rice vinegar

¼ cup scallions, sliced

3 tablespoons sesame seeds

2 cups white rice, steamed (for serving)

Procedure: 

1. Place the chicken breasts into your slow cooker.

2. Top the chicken with the onion, garlic and ginger.

3. Add the soy sauce, honey and rice vinegar to the slow cooker; season with salt and pepper.

4. Cook on low for 6 hours. Shred the chicken with two forks.

5. Garnish the cooked chicken with sliced scallions and sesame seeds. Serve with the steamed rice.

Ravioli Lasagna - Food Easy Recipe

Forget lasagna noodles. In this dish, we layer ravioli (meat, cheese, mushroom--whatever kind you're feeling) for the most epic baked pasta dish ever. Trust us, this ravioli lasagna recipe will be your new dinner go-to.

Ingredients: 

2 tablespoons olive oil

1 sweet onion, diced

2 garlic cloves, minced

1 pound ground beef

1 teaspoon salt

¾ teaspoon freshly ground black pepper

1 teaspoon dried oregano

1½ cups marinara sauce

2 pounds ravioli, thawed if frozen (we used mushroom, but any kind of filling will do)

1½ cups ricotta cheese

2 cups shredded mozzarella cheese

3 tablespoons chopped fresh basil, as needed for garnish

Procedure: 

1. Preheat the oven to 375°F. Lightly grease a 9-by-13-inch casserole dish with nonstick spray.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

3. Add the ground beef and sauté until fully cooked, 6 to 8 minutes. Season with the salt, pepper and oregano.

4. Stir in the marinara sauce and bring to a simmer over medium-low heat. Simmer until the sauce thickens slightly and has good flavor, 20 minutes.

5. While the sauce cooks, bring a large pot of salted water to a boil. When it comes to a rolling boil, add the ravioli and cook according to the instructions on the package. Drain well.

6. To build the lasagna, place a layer of ravioli in the base of the pan. Ladle a quarter of the sauce over the ravioli, then top with ½ cup ricotta cheese, spread into a layer. Sprinkle with a ¼ cup mozzarella.

7. Repeat the layering process two more times. For the fourth and final layer, add one more layer of ravioli, sauce and mozzarella (no ricotta this time).

8. Bake the lasagna until the sauce is bubbly and the cheese is melty, 25 to 30 minutes. Let cool at least 10 minutes before slicing and serving. Garnish with basil and serve warm.

Roasted Chicken with Carrots - Food Easy Recipe

What's the worst part of cooking dinner? The clean-up, of course. That's why we're obsessed with this one-pan roasted chicken and carrots recipe. Cook it all at once on a sheet pan, enjoy dinner (without a pile of pots and pans in the sink).

Ingredients: 

4 chicken thighs

1½ pounds carrots, peeled and trimmed

1 large onion, peeled and cut into eighths

1 head of garlic

4 tablespoons olive oil

1 tablespoon chopped fresh rosemary

Kosher salt and freshly ground black pepper, to taste

Procedure: 

1. Preheat the oven to 425°F.

2. Arrange the carrots and onion in a single layer on a greased baking sheet.

3. Slice the top off a head of garlic; discard the top and place on the tray.

4. Drizzle 2 tablespoons of olive oil over the vegetables; season with the rosemary, and salt and pepper.

5. Top with the chicken thighs. Rub each thigh with 1 teaspoon olive oil; season with salt and pepper.

6. Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.

7. To serve, divide the vegetables and chicken thighs among four plates.

Lemony Broccolini Pasta - Food Easy Recipe

Hey, there’s nothing wrong with dumping jarred marinara onto your plate of pasta. It takes two minutes. But sometimes we want something a little more…elegant. That’s where this 15-minute lemony broccolini pasta comes in. It’s gorgeous enough to serve at your next dinner party, but not too fancy for the kiddos.

Ingredients: 

1 pound casarecce or other short pasta

2 tablespoons extra-virgin olive oil

1 tablespoon unsalted butter

1 pound broccolini, roughly chopped

2 garlic cloves, thinly sliced

Zest and juice of 1 lemon

½ cup heavy cream

⅓ cup grated Parmesan cheese

Kosher salt and freshly ground black pepper 

½ cup pine nuts

3 tablespoons chopped fresh basil

Procedure: 

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the instructions on the package until al dente.

2. Meanwhile, heat the olive oil and butter in a large skillet over medium heat. Add the broccolini and sauté until tender, about 5 minutes. Add the garlic, lemon zest and lemon juice; sauté until fragrant, about 1 minute.

3. Stir in the heavy cream and bring to a simmer over medium heat. Add the Parmesan cheese.

4. Drain the pasta and then combine it with the sauce, tossing well to coat. Season with salt and pepper. Garnish with pine nuts and basil.