easy dinner recipe

Shrimp and Chicken Basil Pesto Pasta: A Family-Friendly Favorite

Shrimp and Chicken Basil Pesto Pasta is a delicious and filling dinner dish that’s perfect for any night of the week. This recipe features tender and juicy chicken and shrimp, sautéed in a flavorful garlic and basil pesto sauce. The pasta is cooked until al dente and then tossed with the pesto and protein mixture to create a savory and satisfying meal. The basil pesto adds a bright and herbaceous flavor to the dish, while the chicken and shrimp add a satisfying and healthy source of protein. Whether you’re a fan of pasta dishes or simply looking for a new and exciting way to enjoy chicken and shrimp, this Shrimp and Chicken Basil Pesto Pasta recipe is sure to become a favorite at your dinner table.

INGREDIENTS

For the Homemade Pesto:

  • 2 cups fresh basil leaves 
  • ½ cup pine nuts
  • ½ cup grated pecorino cheese
  • 1 clove garlic peeled
  • 2 teaspoons lemon juice
  • 2/3 cup extra-virgin olive oil
  • salt and black pepper

For the Basil Pesto Shrimp and Chicken Pasta:

  • Pack of pasta 
  • 3-4 boneless skinless chicken thighs; shredded
  • 1 lb of shrimp, peeled and deveined 
  • 2 Tbsp Olive oil
  • ½ tsp salt 
  • ¼ tsp black pepper

INSTRUCTIONS

For the Pesto Chicken Pasta:

  1. Cook the pasta according to the package instructions. Set aside once ready.
  2. Season both sides of the chicken thighs with a pinch of salt and black pepper.
  3. In a large pan heat olive oil over medium heat, add chicken thighs, and fry both sides 2-3 minutes per side or until golden and cooked. Remove the chicken from the pan, cut, and shred into pieces with a fork and knife. Set aside.
  4. In the same pan, add the shrimp, pinch of salt, and cook for about 5 minutes or until the shrimp are pink and cooked through. Remove from pan and set aside.

For the Basil Pesto:

  1. Set out a food processor. Place the basil leaves, olive oil, pine nuts, pecorino cheese, garlic clove, lemon juice, pepper, and salt in the food processor. Cover and pulse until finely ground and a smooth, thick pesto sauce is formed. Taste, then add additional salt and pepper if needed.
  1. Stir in the shredded cooked chicken and shrimp into the cooked pasta. Stir in the pesto, and stir everything together. 
  2. Once it’s ready, top with additional grated pecorino cheese and serve. Enjoy!
  3. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Shrimp and Crab Étouffée: A Perfect Meal for a Special Occasion

This classic shrimp and crab Etouffee is a true southern dish that’s packed with all the rich flavors from one of my favorite cities, New Orleans. Your family and friends will absolutely love this delicious dish.

INGREDIENTS

  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 teaspoon olive oil
  • 1/4 teaspoon granulated garlic
  • 2 1/2 cups chicken broth
  • 1/4 cup flour
  • 3 tablespoons lemon juice
  • 1/8 teaspoon Cayenne pepper, or to taste
  • 2 teaspoons Tabasco sauce (optional)
  • 2 lbs shrimp, peeled and deveined
  • 1 lb king crab legs or 1 lb lump crabmeat
  • 1/4 cup green onions, chopped
  • 1/4 cup fresh parsley
  • Cooked brown rice

INSTRUCTIONS

  1. Use kitchen shears to cut the shells. Remove the crab meat from the shell. Chop the crab meat into small pieces and set aside.
  2. In a large pot over medium heat, sauté onions and celery in olive oil until softened for about 10 minutes. Then mix in the garlic.
  3. In a separate bowl, combine the chicken broth and flour and whisk together until smooth. Add to the onion and celery mixture in the pot and bring to a boil. Reduce the heat and simmer until thickened, this should take about 20-30 minutes. If your sauce gets too thick, gradually pour in some more chicken broth and mix together.
  4. Add lemon juice, cayenne, Tabasco sauce, and shrimp and cook for about 5 minutes.
  5. Add crabmeat, green onions, and parsley and cook for an additional 5 minutes.
  6. Once it’s ready, serve over rice, or side of your choice and enjoy!
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

Octopus Tacos: A Unique and Flavorful Twist on a Classic Dish

It’s time to elevate your taco night with this delicious octopus tacos. Served on a warm corn tortilla and topped with a homemade chili sauce, fresh pineapples, and cilantro, this recipe is a major upgrade to your standard taco recipe. If you are looking for a new and exciting recipe, this dish is perfect for you.

INGREDIENTS 

  • Whole octopus (you can find this at whole foods or your local seafood market.
  • Salt and pepper (for taste)
  • 1 8oz can of tomato sauce
  • 2 Tbsp tomato paste
  • 2 Tbsp brown sugar
  • 2 Tbsp cider vinegar
  • 1/2 tsp chili powder
  • 1/8 tsp cinnamon
  • 1/2 tsp allspice
  • 1 small onion (thinly sliced)
  • Cilantro
  • Corn tortilla
  • Lime
  • Pineapple
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INSTRUCTIONS 

  1. In a large pot, boil the octopus in salted water for 15-20 minutes over medium-high heat.
  2. Once the octopus is ready, take it out of the water and cut it into pieces. Season with a pinch of salt and black pepper for additional taste. Set aside
  3. In a frying pan, heat up 1 Tbsp of olive oil over medium-high heat. Saute the onions for about 5 minutes, until it’s slightly golden. Remove the onions from the pan and set this to the side.
  4. In the same pan, add another Tbsp of olive oil and fry the octopus for 5-10 minutes or until it’s crispy on the outside. You don’t want to burn the octopus so you want to keep an eye on it.
  5. In a small blender or bowl, combine tomato sauce, tomato paste, sugar, vinegar, chili powder, cinnamon, and allspice together. Blend or mix together (if you are using a bowl).
  6. Time to serve up this the finished dish. Start with warm corn tortilla, chili sauce, 2 pineapples pieces, octopus, topped with cilantro. Enjoy.
  7. Make sure you hashtag #DinnerWithTayo, I would love to see your dish.

White Cod With Curry Tomato Sauce

This Alaskan white cod cooked in a curry tomato sauce is so good, easy, and is full of flavor from its combination of spices.

Ingredients

  • 1 lb skinless white cod fillets
  • 1/2 cup butter
  • 1 1/2 tablespoons thyme
  • 1/2 teaspoon garlic powder
  • 1 tablespoon minced shallots
  • 1 tablespoon curry powder
  • 2 -3 tablespoon diced tomatoes
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon chicken bouillon or 1/2 tablespoon salt for taste
  • 1/2 teaspoon red pepper flakes optional
  • 1 cup of water
  • 2 tablespoons olive oil

Instructions

  1. Sprinkle the top of the fish generously with salt and set aside.
  2. Melt the butter in a cooking pan over medium-high heat, once the butter has dissolved, add shallots, tomatoes, curry powder, garlic powder, red pepper flakes, lemon juice, chicken bouillon and thyme cook for 1 minute. Add water and stir together. Add the fish, cover the pan and cook for about 6-8 minutes.
  3. Serve the fish while still hot from the pan with any finishing garnishes. Enjoy this dish with rice or any side of your choice.
  4. Don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Oven-Baked Chicken Quesadilla

Ingredients

  • boneless skinless chicken breasts
  • 2 tsp cayenne pepper
  • Chicken bouillon and freshly ground black pepper
  • 4 tsp olive oil, divided
  • 1/2 red onion, chopped
  • 1 tsp garlic powder
  • 1 Tbsp fresh lime juice
  • 6 (10-inch burrito size) flour tortillas
  • 6 oz. cheddar cheese, shredded (1 1/2 cups)
  • Guacamole, pico de gallo or salsa, for serving (optional)

Instructions

  1. Season both sides of the chicken with chicken bouillon, garlic, and pepper.
  2. Heat 2 tsp olive oil in 12-inch non-stick skillet over medium-high heat. Add chicken and cook on both sides until fully cooked through about 6 minutes. Transfer to a cutting board.
  3. Cut the chicken into pieces.
  4. Brush the top side of tortillas with melted butter. Add cheese, chicken, and onions. Fold top half over, repeat with a second tortilla. Transfer the Quesadillas on a baking sheet.
  5. Bake the Quesadilla at 375 degrees for 5 minutes or until golden brown on the outside, then carefully remove from the oven.
  6. Cut each quesadilla into 2 or 3 wedges. Serve warm with desired toppings of your choice.
  7. Enjoy and don’t forget to share your photos on social media and hashtag, #dinnerwithtayo.

Slow-Cooked Chicken Tomato Stew

This slow cooked chicken tomato stew is like no other stew. The flavors and taste of this dish comes from Nigeria and the coastline of west Africa.

Ingredients

  • Chicken pieces (drumsticks and thighs)
  • 1 28-ounce can crushed tomatoes
  • 1 medium onion chopped
  • 1-2 tbsp chicken bouillon
  • 1 tsp ginger powder 
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • Parsely, finely diced
  • 1 tsp curry
  • 1 tsp black pepper
  • 1/2 cup olive oil
  • Salt
  • 1 cup chicken broth 

Instructions

  1. Rinse the chicken and place on a sheet tray. Preheat the oven at 375°f. Season both sides of the chicken with salt and black pepper. Bake the chicken for 15 – 20 minutes.
  2. In a large pot, heat the olive oil over medium-high heat. Add onions and sauté for 5 minutes, until onions are golden brown, then reduce the heat.
  3. Carefully add tomatoes, chicken broth, seasoning, salt and simmer for about 25 minutes. Stir continuously to prevent burning at the bottom.
  4. Add the chicken and continue cooking on medium heat for about 10 minutes. Stir together and add water if needed.
  5. Serve with rice or anything of your choice. Enjoy! Don’t forget to hashtag, #dinnerwithtayo.
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