Smoky beef tacos, Sheet pan chickpea chicken, Spiced pork chops with pineapple cilantro rice. Need some out of the box dinner ideas? Here are some ideas for you.
Smoky beef tacos
- 1 tbsp. olive oil
- 1 large onion, finely chopped
- Kosher salt
- 2 cloves garlic, pressed
- 1 lb. ground beef
- 1/2 tsp. to 1 1/2 tsp. chipotle chile powder
- 1 tsp. ground cumin
- 1/2 c. canned tomato sauce
- 1/2 small head iceberg lettuce, shredded (about 2 cups)
- 1/4 c. fresh cilantro leaves, roughly chopped
- 8 hard corn taco shells, warmed
- 1/2 c. grated extra-sharp orange Cheddar cheese
- Chopped white onion, sour cream, and lime wedges, for serving
- Heat oil in a large skillet on medium. Add onion and ¼ tsp salt and cook, covered, stirring occasionally, until tender, 6 to 8 minutes. Stir in garlic and cook for 1 minute.
- Add beef and cook, breaking it up into small pieces, 5 minutes. Sprinkle with chipotle powder, cumin, and ½ tsp salt and cook, continuing to break it up, 2 minutes more.
- Stir in tomato sauce and simmer until slightly thickened, 4 to 5 minutes.
- In a bowl, toss lettuce and cilantro. Fill taco shells with beef and top with Cheddar, then lettuce. Serve with onion, sour cream, and lime wedges if desired.
Sheet pan chickpea chicken
- 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs, and legs)
- Kosher salt and freshly ground pepper
- 1 ½ cups full-fat Greek yogurt, divided
- 5 tablespoons fresh lemon juice, divided
- 2 teaspoons ground turmeric, divided
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon fennel seed
- 1 teaspoon ground cumin
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- ½ cup mint or cilantro leaves, torn
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric, and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place the oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric, and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place the baking sheet in the oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Spiced pork chops with pineapple cilantro rice
- 1 c. long-grain white rice
- 1 tbsp. paprika
- 2 tsp. ground cumin
- 1/4 tsp. ground cinnamon
- kosher salt
- 1 tbsp. olive oil
- 4 bone-in pork chops
- 1 medium Red Onion
- 1 can pineapple
- 1/2 c. roughly chopped fresh cilantro
- Heat oven to 425 degrees F. Cook the rice according to package directions.
- Meanwhile, in a small bowl, combine the paprika, cumin, cinnamon, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Heat the oil in a large oven-safe skillet over medium-high heat. Season the pork with the spice mixture and cook until golden brown, 2 minutes per side. Scatter the onions around the pork and roast until just the pork is cooked through, 4 to 5 minutes.
- Fluff the rice with a fork and toss with the pineapple and roasted onions. Fold in the cilantro and serve with the pork chops.