Chef Recipes For Every Dinner Situation

- Recipe 1: Crispy Lemon Pepper Chicken Thighs - Ingredients: - 4 bone-in chicken thighs - 2 tbsp olive oil - 2 tsp lemon pepper seasoning - 1 tsp garlic powder - 1 tsp onion powder - Salt and pepper to taste - Instructions: 1. Preheat the oven to 400°F. 2. In a small bowl, mix together the lemon pepper seasoning, garlic powder, onion powder, salt, and pepper. 3. Rub the chicken thighs with olive oil and season both sides with the spice mixture. 4. Place the chicken thighs skin-side down in a cast-iron skillet. 5. Cook over medium-high heat for 5 minutes until the skin is crispy, then flip the chicken and transfer the skillet to the oven. 6. Bake for 20-25 minutes or until the internal temperature reaches 165°F. - Serving Suggestions: Serve with roasted vegetables and mashed potatoes. - Recipe 2: Shrimp Scampi Linguine - Ingredients: - 8 oz linguine pasta - 1 lb large shrimp, peeled and deveined - 4 tbsp unsalted butter - 4 garlic cloves, minced - 1/4 tsp red pepper flakes - Salt and black pepper to taste - 1/4 cup dry white wine - 1/4 cup chicken broth - 1/4 cup chopped fresh parsley - 1/4 cup grated parmesan cheese - Instructions: 1. Cook the linguine according to package instructions until al dente. 2. While the pasta is cooking, heat the butter in a large skillet over medium-high heat. 3. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant. 4. Add the shrimp to the skillet and season with salt and black pepper. Cook for 2-3 minutes until pink and opaque. 5. Remove the shrimp from the skillet and set aside. 6. Deglaze the skillet with white wine and chicken broth, scraping up any brown bits from the bottom of the skillet. 7. Reduce the heat to low and add the cooked linguine, shrimp, parsley, and parmesan cheese. Toss to coat in the sauce. 8. Serve hot. - Serving Suggestions: Serve with a side Caesar salad and garlic bread. - Recipe 3: Grilled Sirloin Steak with Chimichurri Sauce - Ingredients: - 2 sirloin steaks, 1 inch thick - 2 tbsp olive oil - 2 tsp paprika - 2 tsp garlic powder - Salt and black pepper to taste - 1 cup fresh parsley - 1/2 cup fresh cilantro - 3 garlic cloves, minced - 1/3 cup red wine vinegar - 1/2 cup extra-virgin olive oil - Salt to taste - Instructions: 1. Preheat the grill to high heat. 2. In a small bowl, mix together the olive oil, paprika, garlic powder, salt, and black pepper. 3. Rub the steaks with the spice mixture and let sit for 10 minutes at room temperature. 4. Grill the steaks for 4-5 minutes per side for medium-rare, or until desired doneness is reached. 5. While the steaks are grilling, make the chimichurri sauce. In a food processor, combine the parsley, cilantro, garlic, red wine vinegar, and olive oil. Pulse until the herbs are finely chopped. 6. Season the chimichurri sauce with salt to taste. 7. Let the steaks rest for 5-10 minutes, then slice thinly against the grain. - Serving Suggestions: Serve with roasted potatoes and a side of grilled vegetables. Drizzle the chimichurri sauce over the steak or serve on the side.