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Can’t decide what to make for dinner tonight? Well, you’ve come to the right place! Here are three options that are broken down into three categories: Level 1, Level 2 and Level 3.
Level 1 is good for those of us who are more hands-off in the kitchen. You just want to eat, you don’t want to wait for hours because of all the preparation and cooking time (unless someone else is doing the cooking, of course)!
Level 2 takes things to the next level, but not by too much. It’s still simple, it’ll just require a little more effort and attention.
And lastly, Level 3 is for those folks who love spending time working with food. The recipe is still simple enough for the layman, and there are enough tasks involved that you can get the whole family in on the fun.
Ready to get inspired for a delicious dinner tonight?
This recipe comes courtesy of thedailygourmet.
Directions: Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Mix pesto, olive oil, salt, granulated garlic, and black pepper in a bowl; add rotini. Toss to coat. Fold in tomatoes, mozzarella, and fresh basil.
Pair this with a nice iced tea, and you’ll feel rejuvenated at the end of a long summer day.
This delicious and quick option comes thanks to Michelle.
Directions: Stir together olive oil, garlic, and salt; toss with tomatoes, and allow to stand for 15 minutes. Preheat oven to 400º F. Brush each pizza crust with some of the tomato marinade. Sprinkle the pizzas evenly with Mozzarella and Fontina cheeses. Arrange tomatoes overtop, then sprinkle with shredded basil, Parmesan, and feta cheese. Bake in preheated oven until the cheese is bubbly and golden brown, about 10 minutes.
Margherita Pizza hails from Naples, Italy, so don’t forget your glass of wine.
This recipe comes courtesy of Kentucky Guera, who says it’s been passed down in her family for generations.
Directions: Preheat the oven’s broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.
Of course, we’re going to suggest a margarita to go with this delicious meal. It’ll be extra refreshing after all that time spent working in the kitchen!
