Do you have a few quick and easy, tried and true recipes that you cook for dinner? Today I am sharing my favorites!
I’ve got some tried and true recipes that I make frequently that I am sharing with you today. My favorite dinner recipes are the ones that taste amazing but take only about thirty minutes to make!
We all need some tried and true easy recipes to cook for dinner. Today I am sharing four. If you have any you want to share, please add them in the comments below!
One of my favorite quick pasta dinners is Sausage and Peppers Pasta. I keep some staples on hand for some of my favorite quick dinners. When my garden is in bloom, I can make this any (or every!) day of the week.
If you’ve got time to boil pasta, you’ve got time to make this recipe. It is also a great Friday night dinner idea. At the end of a long week, this is easy to make and a crowd favorite.
Sausage and Peppers Pasta
I love how colorful this dish is. They say you eat with your eyes first, so pretty and colorful food is a plus!
I planted tomatoes earlier this spring and these are my first crop of cherry tomatoes! There is nothing quite as wonderful as a freshly picked tomato from the garden!
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How to Make Sausage and Peppers Pasta
I love the colors that red and yellow peppers add to this pasta dish. I always cut peppers into what I call ribbons. I like that they are substantial enough as a bite but that they don’t overpower the dish.
Fresh cherry tomatoes are one of my favorite things. For this recipe, I slice them in half and leave them uncooked.
Sauteed onions are just the best. Need I say more? I add olive oil and a little bit of butter to the pan and a little fresh thyme and cook the onions until they are soft and browned. Sauteed onions take on a sweet and nutty taste. Adding the thyme during the sautee process adds an herby taste to the onions.
I discovered Trader Joe’s Sweet Italian Sausage earlier this year. The chicken is free-range and fed vegetarian feed, which means there are no antibiotics or hormones added. There are also no nitrates.
The Trader Joe’s Sweet Italian Sausage is fully cooked, so I simply slice and brown in a pan while the onions are sauteeing.
Once the onions are softened and starting to brown, I add the red and yellow peppers to give them a quick cook. I don’t cook the peppers too long as I like for them to have a bit of crunch to them.
I recently discovered this Bosari Seasoning, which is an herb and spice-infused seasoning salt blend. I must say this is a game-changer. And, it is gluten-free! This seasoning salt, added to pasta, avocado toast, fish, chicken, or anything, is amazing!
Tried and True Recipes for Quick and Easy Delicious Dinners
- 1 package Chicken sausage, I used Trader Joes Sweet Italian Sausage, sliced into 1/4" slices
- Pasta - whatever shape you like, I used penne and gluten-free pasta
- 3 tablespoons olive oil
- 2 tablespooons butter, I used Country Crock plant based butter
- 1 tablespoon minced garlic
- 1 onions, sliced into rings
- 1 red bell pepper, sliced into ribbons
- 1 yellow bell pepper, sliced into ribbons
- 1 can diced fire roasted tomatoes, drained
- 10 cherry tomatoes, halved
- Bosari Seasoning Salt for seasoning
- 3 sprigs fresh thyme for garnish
- Start water to boil. While water is heating,
- Slice sausage into 1/4" slices
- Slice onion into thin rings
- Slice red and yellow peppers lengthwise into ribbons
- Slice cherry tomatoes in half
- In a saucepan, add 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once butter is melted, add sliced onions and a little bit of thyme.
- In a separate saucepan, add 1 tablespoon of olive oil. Over medium heat, once oil is warmed, add sliced sausage and cook until browned. Once browned, turn off heat.
- Once the onions have started to soften add the red and yellow peppers. Continue to cook until onions are browned and peppers are softened just a bit. Once the onions are softened and browned and the peppers are softened, turn heat off.
- Once the water has come to a boil, add pasta and cook to desired doneness. I like my pasta al dente, meaning the pasta is cooked, but still has a bit of firmness, or bite to it.
- Drain pasta and let cool a bit.
- While pasta is cooling, add sausage, onions and peppers to the serving bowl. Add the drained fired roasted tomatoes and cherry tomatoes and toss.
- Once the sausage, onions and peppers and tomatoes are tossed, add the pasta and toss again.
- Season with Bosari seasoning salt to taste.
- Garnish with sprigs of thyme and serve!
When I shared this ahi recipe, I made it as an appetizer. Please know that I make this recipe all of the time as an entree. After I sear the ahi, I slice it in strips. I serve with white rice and the amazing soy sauce, and it’s the best dish (or bowl) ever!
- 1/2 cup maple syrup
- 1/2 cup soy sauce
- 1/4 cup wasabi powder (horseradish powder)
- 2 TBL chopped ginger
- 6 4-oz. sushi-grade yellowfin tuna ahi steaks
- 1/4 cup sesame seeds
- 3 TBL canola oil
- 4 large scallions, chopped
- 1/4 cup sesame seeds
- 3 TBL canola oil
- 1 tsp crushed ginger
Combine the maple syrup, ginger, and soy sauce in a medium saucepan. Boil over medium heat until reduced to 1/2 cup, stirring occasionally, about 5 minutes (do not boil over).
The sauce can be made 1 day ahead, just reheat before serving.
If you want spicier ahi, mix 2 tsp. of wasabi powder, and 2 1/2 tsp. water in a small bowl to form thick but spreadable paste. Mix with crushed garlic. Rub about 1/4 tsp. paste on both sides of each tuna steak. Place sesame seeds on a small plate. Press both sides of each tuna steak into sesame seeds.
Heat oil in a large skillet over high heat. Add tuna to skillet and cook until sesame seeds turn light brown, about 20 seconds per side. Transfer to cutting board and cut each steak into small cubes.
Place small pieces into shot glasses or small plates. Drizzle with maple ginger soy sauce. Top with chopped green onions.
I serve this all of the times and it is just so delicious. It is great on a Tuesday night or at a dinner party on a Saturday. It’s just that good.
- 1 Tbsp. olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika
- 4 salmon fillets
- Avocado Salsa:
- 2 avocados
- 1/4 red onion
- 1 lime, juiced
- 1 Tbsp. olive oil
- 1 1/2 tsp salt
- 1 TBL chopped fresh cilantro
Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.
Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.
In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.
Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!
- 1 lb. boneless skinless chicken breasts
- 3/4 cup soy sauce
- 3/4 cup honey
- 3/4 cup water
- 4 cloves garlic, smashed
- 1 TBL cilantro
- fresh lime, squeezed
- PISTACHIO AVOCADO SAUCE
- 1 avocado
- 1 cup packed parsley and cilantro leaves (combined)
- 1 jalapeño, ribs and seeds removed
- 2 cloves garlic
- juice of one lime (or two – get lots of limey goodness in there!)
- 1/2 cup water
- 1/2 cup olive oil
- 1 teaspoon salt
- 1/2 cup pistachios (you can sub other nuts)
- Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
- Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
- Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
- When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
- Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
- To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
- Add pistachios and pulse until mostly smooth (depends on what consistency you want).
- Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.
Frequently Asked Questions
Caramelizing onions is a much longer process, typically about thirty minutes over low heat until the onions are completely browned. Sauteeing onions is a much faster process cooked over medium heat until soft and slightly browned.
Avocado salsa is not the same as guacamole. Guacamole is thoroughly mixed and is generally served as a dip. Avocado salsa is less mixed than guacamole with large chunks of avocado.
Yes! This is delicious served as a cold pasta salad and perfect for leftovers on a summer evening!
Where to Find the Items Featured in my Tried and True Recipes
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