Perfect for Weeknight Dinners Archives - RecipeWikki

Name: One-Pot Calabrian Prawn Risoni
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 300g raw prawns, peeled and deveined; 1 cup risoni (orzo) pasta; 1 small onion, finely chopped; 2 garlic cloves, minced; 1 tbsp Calabrian chili paste (or use finely chopped Calabrian chili); 1 tbsp tomato paste; 400ml fish stock or vegetable broth; ½ cup cherry tomatoes, halved; 2 tbsp olive oil; Zest and juice of ½ lemon; Salt and black pepper to taste; Fresh parsley or basil for garnish; Optional: 1 tbsp cream or butter for richness

One-Pot Calabrian Prawn Risoni

Chef — Sat, 01 Feb 2025 04:10:31 +0000

A fiery, flavor-packed dish that brings the coastal taste of Southern Italy to your plate. Juicy prawns, tender risoni (orzo), and bold Calabrian chili all simmered together in one pot—it’s spicy, creamy, and irresistibly good.

Origin One-Pot Calabrian Prawn Risoni

This recipe draws inspiration from Calabria, a region in southern Italy known for its love of seafood and spicy flavors—especially ‘nduja and Calabrian chili peppers. It’s a modern, fuss-free twist combining their bold culinary spirit with the comfort of risoni pasta cooked risotto-style.

What I Love About This Recipe

It’s got heat, depth, and that briny ocean taste that only prawns can give. I love how the risoni soaks up all those spicy, savory juices in one pot. It’s rich but not heavy, comforting but with a kick—and everything cooks together so cleanup is a breeze!

Also Read : One-Pan Ratatouille Risoni

One-Pot Calabrian Prawn Risoni

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

300g raw prawns, peeled and deveined
1 cup risoni (orzo) pasta
1 small onion, finely chopped
2 garlic cloves, minced
1 tbsp Calabrian chili paste (or use finely chopped Calabrian chili)
1 tbsp tomato paste
400ml fish stock or vegetable broth
½ cup cherry tomatoes, halved
2 tbsp olive oil
Zest and juice of ½ lemon
Salt and black pepper to taste
Fresh parsley or basil for garnish
Optional: 1 tbsp cream or butter for richness

Directions

Heat olive oil in a deep skillet or pot over medium heat.
Add onion and garlic, sauté until fragrant and soft.
Stir in Calabrian chili paste and tomato paste, cook for a minute to release flavors.
Add risoni and toast briefly in the mixture.
Pour in stock, add cherry tomatoes, season with salt and pepper. Stir well.
Cover and simmer for 10–12 minutes, stirring occasionally, until risoni is tender and most of the liquid is absorbed.
Add prawns and cook for 3–5 minutes until pink and cooked through.
Stir in lemon zest, juice, and optional butter or cream.
Remove from heat, let sit for a couple of minutes. Garnish with parsley or basil and serve hot.

Notes

Adjust chili level to your spice preference.
Add baby spinach or peas for a veggie boost.
For an extra Italian touch, top with grated parmesan or drizzle with olive oil.

The post One-Pot Calabrian Prawn Risoni appeared first on RecipeWikki.

One-Pan Mexican Chicken and Rice Bake

Chef — Fri, 31 Jan 2025 10:05:41 +0000

This bold and satisfying one-pan dish brings the flavors of Mexico straight to your dinner table. Juicy, seasoned chicken nestled in a bed of spiced rice, beans, and veggies—baked together for a no-fuss, all-in-one comfort meal.

Origin One-Pan Mexican Chicken and Rice Bake

While not a traditional Mexican dish, this recipe draws inspiration from classic Mexican flavors—think cumin, chili, garlic, and tomatoes. It’s a Tex-Mex-style fusion that captures the heartiness of Mexican home cooking in a convenient, family-friendly format.

What I Love About This Recipe

It’s cozy, filling, and full of flavor—without needing a sink full of dishes. The chicken stays juicy, the rice absorbs all those rich spices, and it all bakes to perfection in one dish. Plus, leftovers taste even better!

One-Pan Mexican Chicken and Rice Bake

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

450

kcal

Ingredients

4 bone-in, skin-on chicken thighs (or boneless if preferred)
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
1 cup long-grain rice (uncooked)
1 cup canned black beans, drained and rinsed
1 cup corn kernels (fresh, canned, or frozen)
1 can (14 oz) diced tomatoes
2 cups chicken broth
1 tsp ground cumin
1 tsp smoked paprika
1 tsp chili powder
Salt and pepper to taste
Juice of ½ lime
Fresh cilantro and shredded cheese (optional, for topping)

Directions

Preheat oven to 200°C (400°F).
Season chicken with salt, pepper, and half the cumin, paprika, and chili powder.
In a large oven-safe skillet or baking dish, heat olive oil over medium heat. Sear chicken skin-side down until browned, then flip and cook briefly. Remove and set aside.
In the same pan, sauté onion and garlic until soft.
Add rice, beans, corn, diced tomatoes, broth, remaining spices, and lime juice. Stir to combine.
Nestle the seared chicken on top of the rice mixture.
Cover tightly with foil or a lid and bake for 35–40 minutes.
Uncover, sprinkle with cheese if using, and bake for another 5–10 minutes until cheese is melted and chicken is fully cooked.
Let rest for 5 minutes, garnish with cilantro, and serve warm.

Notes

Adjust spice levels to your taste—add jalapeños or chipotle for heat.
Swap black beans for pinto or kidney beans if desired.
Boneless thighs or breasts also work, but reduce cook time slightly.

The post One-Pan Mexican Chicken and Rice Bake appeared first on RecipeWikki.

One-Pan Ratatouille Risoni

Chef — Thu, 30 Jan 2025 10:45:23 +0000

This dish blends the rustic charm of French ratatouille with the creamy, risotto-like texture of risoni (orzo pasta). It’s a colorful, veggie-packed one-pan wonder that’s both hearty and comforting—perfect for weeknight dinners or lazy weekend lunches.

Origin One-Pan Ratatouille Risoni

Ratatouille hails from Provence in southern France and traditionally features a medley of stewed vegetables like zucchini, eggplant, tomatoes, and bell peppers. Risoni, also known as orzo, is a small, rice-shaped pasta from Mediterranean cuisine. This fusion recipe brings them together into a simple one-pan meal that honors French and Italian roots while being totally modern and fuss-free.

What I Love About This Recipe

It’s wholesome, vibrant, and incredibly satisfying. I love how the vegetables melt into the risoni, infusing every bite with flavor. No extra pots, no complicated steps—just one pan, tons of nutrients, and serious comfort. Plus, it’s easy to adapt with whatever veggies are in your fridge.

One-Pan Ratatouille Risoni

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

340

kcal

Ingredients

1 cup risoni (orzo) pasta
1 small eggplant, diced
1 zucchini, diced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 small red onion, finely chopped
2 cloves garlic, minced
1½ cups canned diced tomatoes (or fresh, chopped)
2 cups vegetable broth (or water)
2 tbsp olive oil
1 tsp dried oregano
½ tsp thyme
Salt and pepper to taste
Fresh basil or parsley for garnish (optional)
Grated parmesan or vegan cheese (optional)

Directions

Heat olive oil in a large, deep skillet or pan over medium heat.
Add onion and garlic, sauté until fragrant.
Stir in eggplant, zucchini, and bell peppers. Cook for 5–6 minutes until slightly softened.
Add the risoni and toast it gently for 1–2 minutes with the vegetables.
Pour in the diced tomatoes and vegetable broth. Add oregano, thyme, salt, and pepper. Stir well.
Bring to a gentle simmer, reduce heat, and cover. Cook for 12–15 minutes, stirring occasionally, until risoni is tender and liquid is mostly absorbed.
Remove from heat and let it sit covered for 5 minutes to thicken.
Fluff with a fork, garnish with herbs and cheese if using. Serve warm.

Notes

Chop vegetables evenly so they cook at the same rate.
Add chili flakes for a spicy kick.
Substitute risoni with small pasta shapes like pearl couscous or even rice if desired.
Great for meal prep—tastes even better the next day!

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Tomato Bisque

Chef — Tue, 28 Jan 2025 17:24:28 +0000

Tomato Bisque is a rich, creamy, and smooth tomato-based soup that’s both comforting and elegant. It’s a timeless favorite, especially during colder months, and pairs perfectly with a crispy grilled cheese sandwich.

Origin Tomato Bisque

Tomato bisque has its roots in French cuisine, where the term “bisque” traditionally refers to a smooth, creamy soup made with shellfish. Over time, the concept evolved to include vegetables, with tomato bisque becoming a popular variation. In the United States, it’s a staple in diners, restaurants, and homes alike, often made with cream and herbs for added richness.

What I Love About This Recipe

This soup feels like a warm hug in a bowl. The deep flavor of roasted tomatoes, garlic, and fresh herbs makes it incredibly satisfying. It’s silky smooth, beautifully balanced between tangy and sweet, and easy to whip up with pantry ingredients. Plus, it stores and reheats wonderfully — perfect for meal prep!

Tomato Bisque

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

250

kcal

Ingredients

2 tbsp olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 can (28 oz) crushed tomatoes or roasted tomatoes
2 cups vegetable broth
1 tsp sugar (optional)
1/2 tsp dried basil (or fresh basil, chopped)
Salt and black pepper to taste
1/2 cup heavy cream (or coconut cream for dairy-free)
Fresh parsley or basil for garnish

Directions

Heat olive oil in a large pot over medium heat.
Add chopped onion and sauté until translucent, about 5 minutes.
Stir in garlic and tomato paste. Cook for 1 minute until fragrant.
Add crushed tomatoes, broth, sugar, basil, salt, and pepper. Stir well.
Bring to a simmer and cook for 15–20 minutes.
Use an immersion blender or transfer to a blender to puree until smooth.
Return to the pot, stir in cream, and heat through gently.
Serve hot, garnished with herbs or a swirl of cream.

Notes

Roasted tomatoes add a deeper flavor; use them if available.
For a lighter version, use milk or half-and-half instead of cream.

The post Tomato Bisque appeared first on RecipeWikki.

Slow Cooker Teriyaki Chicken

Chef — Sat, 25 Jan 2025 11:47:47 +0000

Tender, juicy chicken slow-cooked in a sweet and savory homemade teriyaki sauce—this dish is a set-it-and-forget-it dinner winner. Perfect over rice or noodles!

Origin Slow Cooker Teriyaki Chicken

Teriyaki is a traditional Japanese cooking method where food is broiled or grilled with a glaze of soy sauce, mirin, and sugar. This slow cooker version brings the teriyaki magic into a convenient, weeknight-friendly dish that combines Asian-inspired flavors with the ease of modern cooking.

What I Love About This Recipe

What’s not to love? You toss everything into the slow cooker, go about your day, and return to a house that smells like an Asian restaurant. The chicken gets ultra-tender and soaks up all that glossy, sticky teriyaki goodness. It’s kid-friendly, freezer-friendly, and always a crowd-pleaser.

Also Read : Jalapeño Popper Potatoes

Slow Cooker Teriyaki Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

1.5 to 2 lbs boneless, skinless chicken thighs or breasts
½ cup low-sodium soy sauce
⅓ cup honey
¼ cup rice vinegar
2 tablespoons brown sugar
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
1 tablespoon cornstarch + 2 tablespoons water (for thickening)
Sesame seeds and chopped green onions, for garnish

Directions

Place chicken in the slow cooker.
In a small bowl, whisk together soy sauce, honey, rice vinegar, brown sugar, sesame oil, garlic, and ginger. Pour over the chicken.
Cover and cook on low for 4–5 hours or high for 2–3 hours, until chicken is cooked through and tender.
Remove chicken, shred with two forks.
In a small bowl, mix cornstarch with water, then stir into the sauce in the slow cooker. Let it cook for another 15–20 minutes on high until thickened.
Return shredded chicken to the slow cooker and stir to coat with the sauce.
Serve hot over steamed rice or noodles. Garnish with sesame seeds and green onions.

Notes

Chicken thighs are more flavorful and tender but breasts work too.
Add steamed broccoli, carrots, or snap peas for a full meal.

The post Slow Cooker Teriyaki Chicken appeared first on RecipeWikki.

Cheesy Vegetarian Enchilada Rice Bake

Chef — Fri, 24 Jan 2025 18:10:05 +0000

This hearty, comforting dish is a cheesy twist on classic enchiladas—without the fuss of rolling tortillas. It’s packed with veggies, beans, and rice, all baked in rich enchilada sauce and gooey cheese.

Origin Cheesy Vegetarian Enchilada Rice Bake

Born from Tex-Mex cuisine, enchiladas have long been a favorite for their bold flavors and saucy goodness. This rice bake version simplifies the process by turning it into a one-dish meal—combining rice, beans, corn, peppers, and plenty of cheese for a cozy, oven-baked dinner.

What I Love About This Recipe

This recipe is like a warm hug in a bowl. It’s ridiculously easy to throw together, especially with leftover rice, and it’s always a hit with both kids and adults. The enchilada sauce gives it a smoky, tangy depth, while the melty cheese makes every bite irresistible. Best of all, it’s meatless yet super satisfying.

Also Read : Heart-Shaped Chocolate Eclairs

Cheesy Vegetarian Enchilada Rice Bake

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

400

kcal

Ingredients

2 cups cooked rice (white or brown)
1½ cups canned black beans (rinsed and drained)
1 cup canned corn kernels (drained)
1 red bell pepper, diced
1 green bell pepper, diced
1 small onion, chopped
2 cups enchilada sauce (store-bought or homemade)
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
1 tablespoon olive oil
½ teaspoon cumin
½ teaspoon smoked paprika
Salt and pepper to taste
Fresh cilantro, for garnish
Sour cream or avocado (optional for serving)

Directions

Preheat oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Sauté onion and bell peppers until slightly softened, about 5 minutes.
In a large bowl, combine cooked rice, beans, corn, sautéed vegetables, cumin, paprika, and 1 cup enchilada sauce. Mix well.
Spread half of the rice mixture into a greased baking dish. Pour ½ cup enchilada sauce over it, and sprinkle 1 cup of cheese.
Add the remaining rice mixture, top with the rest of the enchilada sauce and cheese.
Bake for 20–25 minutes until bubbly and the cheese is golden.
Garnish with fresh cilantro. Serve with sour cream or avocado slices if desired.

Notes

Feel free to add diced zucchini or spinach for more greens.
You can make it spicy with jalapeños or hot sauce.
Works great for meal prep—just portion and store in containers.

The post Cheesy Vegetarian Enchilada Rice Bake appeared first on RecipeWikki.

Stuffed Capsicum Recipe

Chef — Sun, 19 Jan 2025 08:14:19 +0000

Stuffed capsicum is a vibrant and flavorful Indian-style dish where bell peppers are filled with a spiced potato or rice mixture and either baked or shallow-fried. This recipe is hearty, colorful, and perfect as a side dish or even a main course.

Origin Stuffed Capsicum Recipe

Stuffed capsicum, or Bharwa Shimla Mirch, is a popular North Indian dish that merges everyday vegetables with aromatic spices. While similar stuffed pepper dishes exist globally, the Indian version stands out with its unique masala fillings—often made with potatoes, spices, and sometimes even paneer. It’s often served with roti, dal, or rice, and adds color and taste to festive or everyday meals.

What I Love About This Recipe

I love how beautifully the capsicum holds the flavorful stuffing—it’s like a little edible bowl packed with spice and texture. The contrast between the slightly charred pepper and the soft, spicy filling is amazing. It’s also a very customizable dish—you can fill it with anything you like, from spicy mashed potatoes to cheesy rice. The colors make the dish look festive, and it’s surprisingly easy to make. Plus, it pairs wonderfully with simple rotis or even as a fancy-looking side for guests.

Alos Read : Mediterranean Salmon Baked in Foil

Stuffed Capsicum Recipe

Recipe by RecipeWikkiCourse: Recipes

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Ingredients

3 large potatoes, boiled and mashed
1 small onion, finely chopped
1 teaspoon ginger-garlic paste
1–2 green chilies, finely chopped
½ teaspoon turmeric powder
1 teaspoon red chili powder
½ teaspoon cumin seeds
½ teaspoon garam masala
1 tablespoon chopped coriander
Salt to taste
1 tablespoon oil

Directions

Heat oil in a pan. Add cumin seeds, then onions and green chilies. Sauté till translucent.
Add ginger-garlic paste and sauté for another minute.
Add mashed potatoes, turmeric, red chili powder, garam masala, and salt. Mix well.
Cook for 3–4 minutes. Add coriander leaves and remove from heat. Let the stuffing cool slightly.
Stuff the prepared capsicums with this mixture, pressing gently to fill.
Heat a skillet with a little oil and place the stuffed capsicums upright. Cover and cook on low heat for 10–15 minutes, turning occasionally for even roasting. OR bake in a preheated oven at 180°C (350°F) for 25–30 minutes.
Once the peppers are soft and slightly charred, remove and serve hot.

Notes

You can use paneer, cooked rice, or even cheese as part of the stuffing.
Choose firm and medium-sized capsicums for easy stuffing.

The post Stuffed Capsicum Recipe appeared first on RecipeWikki.