Delicious 30 Minute Dinner Recipes for Busy Days



We've all had those crazy busy days when it's time for dinner and we have not prepared anything yet. That is the moment in which to decide between what is left of the past days or order fast food... Neither option is the ideal.

That's why I want to share a couple of delicious-quick and easy recipes that you can prepare in just 30 minutes! 

Enjoy!

Grilled Chicken-and-Strawberry Cobb Salad 


BY MARIAN COOPER CAIRNS

YIELDS:4 servings

TOTAL TIME: 20 MINUTES

INGREDIENTS:
  • 1/4 c. extra-virgin olive oil
  • 2 tsp. lime zest 
  • 3 tbsp. lime juice 
  • 1 1/2 Honey 
  • Kosher salt 
  • Freshly ground black pepper 
  • 1 head Romaine Lettuce, torn 
  • 2 chicken breasts, grilled and sliced 
  • 2 c. Sliced strawberries 
  • 4 oz. Crumbled feta 
  • 1 c. cooked peas 
  • 1 avocado, sliced 
  • 1/2 c. sliced red onion 

DIRECTIONS

Whisk together olive oil, lime zest, lime juice, and honey. Season with salt and pepper and set aside.

Place romaine in a large bowl and top with chicken, strawberries, feta, peas, avocado, and red onion. Season with salt and pepper and drizzle with dressing. Toss and serve immediately.



Broiled Steak Kabobs With Orange Relish


BY MARIAN COOPER CAIRNS

YIELDS:6 servings

TOTAL TIME: 20 MINUTES

INGREDIENTS:

  • 1 1/2 c. orange segments, chopped
  • 1/2 c. cucumber, chopped 
  • 1/2 c. red bell pepper, chopped 
  • 1/4 c. Fresh cilantro, chopped 
  • 1/2 minced jalapeño 
  • 1 tbsp. olive oil 
  • 2 lb. sirloin 
  • 1/2 red onion, cut into 1-inch pieces 
  • 2 tbsp. canola oil 
  • 1 tbsp. jerk seasoning 

DIRECTIONS

Toss together 1 1/2 cups chopped orange segments, 1/2 cup each chopped cucumber and red bell pepper, 1/4 cup chopped fresh cilantro, 1/2 minced jalapeño, 1 Tbsp. olive oil, and salt and black pepper.

Toss together 2 lb. sirloin (cut into 1-inch pieces), 1/2 red onion (cut into 1-inch pieces), 2 Tbsp. canola oil, 1 Tbsp. jerk seasoning, and salt and black pepper; thread on 6 (8-inch) metal skewers.

Broil on top rack, turning once, until medium-rare, 10 to 12 mins.

Serve with relish and lime wedges.



Bourbon BBQ Glazed Pork Chops


BY KATE MERKER AND KRISTINA KUREK

YIELDS:8 servings

TOTAL TIME: 30 MINUTES

INGREDIENTS:

  • 1 tbsp. olive oil
  • 2 cloves garlic, pressed 
  • 1 tbsp. chili powder 
  • 1/4 tsp. cayenne pepper 
  • 1 c. ketchup 
  • 3/4 c. bourbon (like Jack Daniel’s) 
  • 1/4 c. molasses 
  • 1/4 c. cider vinegar 
  • 2 tbsp. dark brown sugar 
  • 2 tbsp. Dijon mustard 
  • 1 tsp. Worcestershire sauce 
  • Kosher salt 
  • Freshly ground black pepper 
  • 8 1-inch-thick bone-in pork chops (about 3 pounds total) 

DIRECTIONS

Heat oil and garlic in a medium saucepan over medium heat, stirring occasionally, until garlic sizzles (do not let brown), about 1 minute. Add chili powder and cayenne. Cook, stirring constantly, 1 minute.

Add ketchup, bourbon, molasses, vinegar, sugar, mustard, and Worcestershire sauce. Simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes. Season with salt and pepper.

Heat grill to medium-high. Season chops with salt and pepper. Grill, turning once, until a thermometer inserted in the thickest part (avoiding the bone) registers 135°F, 10 to 14 minutes, basting with glaze (about 2/3 cup) during the last 4 minutes of cooking. Transfer to a platter and baste again. Serve with remaining glaze.
Italian Potato Wedge Nachos



Italian Potato Wedge Nachos


BY MARIAN COOPER CAIRNS

YIELDS:4 servings

INGREDIENTS:

  • 1 (24-oz.) package frozen rosemary garlic oven fries
  • 1 sliced zucchini 
  • 3 slices chopped bacon 
  • 2 (8-oz.) boneless, skinless chicken breasts 
  • 1 tsp. italian seasoning 
  • Kosher salt and black pepper 
  • 2 tbsp. olive oil 
  • 1 1/2 c. shredded Italian five-cheese blend 
  • 1 pt. Grape tomatoes, halved 
  • 1 Chopped Garlic Clove 
  • 2 tsp. balsamic vinegar 
  • 1/3 c. Torn fresh basil leaves 

DIRECTIONS

Preheat oven to 475°F. Bake rosemary garlic oven fries, zucchini, and bacon in a single layer on a lightly greased baking sheet, stirring once, 15 minutes.

Meanwhile, season chicken breasts with Italian seasoning, and kosher salt and black pepper. Cook in 1 tablespoon olive oil in a medium skillet over medium-high heat until cooked through, 5 to 6 minutes per side; chop. Push potatoes to middle of baking sheet and top with chopped chicken and Italian five-cheese blend. Bake until cheese is melted, 3 to 4 minutes.

Meanwhile, toss together grape tomatoes, garlic, 1 tablespoon olive oil, and balsamic vinegar. Season with kosher salt and black pepper. Spoon tomato mixture and basil over potatoes. Serve immediately.

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