4 Yummy Dinner Recipes for Week night

1.Garlic & Brown Sugar Drumsticks

YIELDS: 4 - 6 SERVINGS

PREP TIME: 0 HOURS 5 MINS

TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

2 1/2 lb. chicken drumsticks (about 10), patted dry

1/2 c. packed light brown sugar

2 tbsp. low-sodium soy sauce

2 tbsp. ketchup

3/4 tsp. garlic powder

2 scallions, thinly sliced

2 tsp. toasted sesame seeds

DIRECTIONS

Preheat oven to 425º. Arrange chicken in a 13"-by-9" baking dish. In a medium bowl, combine brown sugar, soy sauce, ketchup, and garlic powder. Spoon brown sugar mixture over drumsticks.

Bake, basting drumsticks with pan juices after 20 minutes, until chicken is cooked through and sauce is thickened, 25 to 30 minutes.

Transfer chicken to a platter. Spoon any pan juices over drumsticks. Sprinkle with scallions and sesame seeds.

2. Pasta Pomodoro

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 50 MINS

INGREDIENTS

1 lb. spaghetti

2 tbsp. extra-virgin olive oil

1 small yellow onion, chopped

3 cloves garlic, minced

4 medium tomatoes, chopped (about 4 cups)

Kosher salt

Freshly ground black pepper

Pinch crushed red pepper flakes

2 tbsp. thinly sliced basil, plus more for serving

Freshly grated Parmesan, for serving

DIRECTIONS

In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining.

In another large pot over medium heat, heat oil. Add onion and cook until soft, about 6 minutes. Add garlic and cook until fragrant, 1 minute more.

Add tomatoes and cook until juices are released. Season with salt, pepper, and a pinch red pepper flakes. Reduce heat to low and simmer for 15 minutes. Stir in basil.

Add spaghetti and ¼ cup pasta water. Toss to combine. Add more pasta water to bring sauce together as needed.

Serve topped with Parmesan and more basil.

3. Skillet Chicken Cacciatore

YIELDS: 4

PREP TIME: 0 HOURS 20 MINS

TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

8 skin-on chicken thighs

Kosher salt

Freshly ground black pepper

Extra-virgin olive oil, for drizzling

1 onion, chopped

3 cloves garlic, minced

2 carrots, sliced

8 oz. sliced mushrooms

6 thyme sprigs

1/2 c. dry white wine

1 (28-oz.) can crushed tomatoes

3 tbsp. drained capers

1/4 c. freshly chopped parsley

DIRECTIONS

Preheat a large, cast-iron skillet over high heat. Pat chicken dry thoroughly, then season with salt and pepper. Add a drizzle of olive oil and cook chicken skin side down in two batches until skin is crisp and golden brown, about 5 minutes per side. Transfer to a dish skin side up and set aside.

Reduce skillet heat to medium-high. Drizzle with olive oil and add onion, garlic, carrots, mushrooms, and thyme, and cook, 3 to 4 minutes. Add white wine, and bring to a boil while scraping bottom of pan. Once at a boil, turn heat to medium low, add tomatoes and capers, and season with salt and pepper. Place chicken in the skillet skin side up in a single layer. Cover with lid and simmer for 15-20 minutes.

Remove lid and garnish dish with parsley, then serve in skillet immediately.

4.Baked Risotto with Lemon, Peas & Parmesa

YIELDS: 4

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 40 MINS

INGREDIENTS

4 tbsp. butter

1 lemon

1 yellow onion, finely chopped

2 cloves garlic, finely chopped

1 c. arborio rice

3 1/2 c. chicken or vegetable broth

1 1/2 tsp. kosher salt

1/2 c. grated Parmesan (2 oz.), plus more for serving

1 c. frozen peas, thawed

1/2 tsp. freshly ground black pepper

Chopped fresh parsley, for garnish

DIRECTIONS

Preheat oven to 375°F. Melt 2 tablespoons butter in a Dutch oven over medium-high heat.

Using a Y-peeler, remove two 1"-thick strips of zest from the lemon. Add onion and lemon zest to the butter and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Stir in rice, broth, and 1 teaspoon salt. Bring to a simmer, cover, and transfer to the oven.

Bake until rice is tender, 20 minutes. Carefully remove the lid and stir in Parmesan, peas, pepper, remaining 2 tablespoons butter and ½ teaspoon salt, stirring until butter is melted and peas are warm. Cut the lemon in half and squeeze half of the juice into the risotto; stir to combine. Remove lemon zest and serve topped with more Parmesan and parsley.