Dinner Archives - Percolate Kitchen

Baked Chicken Meatballs with Garlicky Honey Mustard Sauce

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too! Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

Try these easy baked chicken meatballs tossed in a garlicky honey mustard sauce for an easy dinner recipe tonight!

Some of you may be familiar with the fact that I am on the constant hunt for foods that are:

  1. quick
  2. easy
  3. kid-approved

It’s pretty much my criteria for 99% of the meals I make! Occasionally I like stretching my professional cooking skillz a notch but with a husband who works long, irregular hours and two small kids at home, I’m usually just thankful to get dinner on the table at all.

I figure my life is currently in a season of busyness, and I can start cooking the complicated stuff later when my time isn’t so stretched! So with that, I bring you these fab baked chicken meatballs tossed in garlicky honey mustard. 

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

These babies (as in, the baked chicken meatballs) fit every step of my criteria above.

My kids love them (once my son was past a year and could eat honey, obvs), the meatballs are baked instead of needing to be babysat in a saute pan, and the sauce is simple, tasty, and holds up like a rockstar in a crockpot.

Do you think there’s a coincidence in that a favorite bar-style comfort food is chicken tenders with honey mustard… and that’s also a staple kid menu item?

Like, does it say something about people drinking booze that they also love a faved kids food?

Probably. I know a few people who turn slightly infantile when they’re drinking. Maybe saying “slightly” is being a little generous!

Try these easy baked chicken meatballs in garlicky honey mustard for an easy dinner recipe tonight! They only take 20 minutes from start to finish, work great in a crockpot, and kids love them. They're perfect for party appetizers, too!

I guess what I’m trying to say is this: everyone freaking loves this dish. It’s perfect for parties (Christmas parties, Superbowl parties, tailgating!). It’s easy to break up the workload and make the chicken meatballs ahead of time, freeze them, and then defrost and make the sauce another night, saving you some time. And they’re banging in kid’s lunches.

As you can see from the photos, we prefer serving them over rice on the nights I make them for dinner.

The sauce isn’t ridiculously sweet, but it works well with starchy white long grain rice. Roast a side of broccoli florets with some olive oil and a little salt and pepper, and you’ve got a healthy and tasty dinner in under 20 minutes.

Perfect.

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Chicken Meatballs Dipped in Garlicky Mustard Sauce
Servings: 4
Author: Ruthy Kirwan
Ingredients
For the meatballs:
  • 1 lb ground chicken
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • ½ cup milk
For the sauce:
  • 1/2 cup honey
  • 2 tablespoons apple cider vinegar
  • cup creamy dijon mustard
  • 4-5 garlic cloves , minced
  • 1 tablespoon olive oil
Instructions
Make the meatballs:
  1. Preheat the oven to 350*F.
  2. Combine all the meatball ingredients in a large bowl and mix until thoroughly combined.
  3. Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around. Line a baking sheet with parchment paper or aluminum foil and place the balls on the sheet, spacing evenly. Bake for 15-18 minutes or until cooked through and browned underneath.
Make the sauce:
  1. While the meatballs are baking, make the sauce. In a medium sized saucepan, whisk all the sauce ingredients together over medium heat until combined. Bring to a simmer, then turn the heat down to low. Cook, stirring often, about 10-12 minutes or until the sugars in the sauce brown, and the sauce is reduced enough to thickly coat the back of a spoon.
  2. When the meatballs have finished cooking, add them to the sauce and toss gently to coat.

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Sheet Pan Chimichurri Pork Chops

We’re keeping it simple again this week with another sheet pan recipe, this time with chimichurri slathered pork chops and roasted green beans!

I’m kind of obsessed with recipes that do double duty. If something can be repurposed or changed around, then it’s a total winner as far as I’m concerned! And that’s just what’s happening this week with this sheet pan recipe of chimichurri pork chops and roasted green beans.

Earlier in the summer, I shared this recipe for chimichurri sauce. It’s one of my favorites and, if you have a food processor, can be whipped up insanely fast!

I heart chimichurri sauce because it’s got a zingy, spicy, herby flavor and works so well on a million different ingredients.

Toss it with roasted carrots, marinade flank steak in it, brush it on chicken thighs on the grill. It’s versatile, flavorful, and you can make it as spicy as you wish.

Since we’re heading face first into fall, it’s time again to start busting out the trusty sheet pan recipes! They’re my go-to on busy nights; I still kind of can’t get over how easy they are. This chimichurri pork chop recipe is no different.

If you’ve got time, I recommend brining the pork chops for at least a few hours beforehand, overnight if possible.

I usually do a 2:1 water to salt ratio, and make sure to rinse the pork chops well afterward. Pork has a tendency to dry out, but brining keeps the chops moist and practically fool proof!

If you don’t have time to brine, however, no worries. Even if you leave the chops in the oven a bit longer than intended, the chimichurri sauce makes up for all kinds of ills!

I love serving these zingy chimichurri pork chops with green beans, since their fresh flavor holds up well to roasting, which brings out an innate nuttiness in the beans.

But again, the beauty of sheet pan dinners is their versatility.

If you can’t get your hands on green beans, lots of other veggies would work; diced potatoes, sliced zucchini, broccoli, cauliflower, even carrots, if they’re sliced thin enough to roast at the same time as the pork.

Because that’s the only trick with sheet pan dinners, isn’t it? Everything needs to roast alongside together and be done at the same time. Make sure your vegetables are in that kind of sweet spot size; not too thick and not too thin. Whatever side you choose needs to be done in the same amount of time as the pork.

(Although… if you have to remove one item beforehand and then finish cooking the rest, no one will die. The world will keep turning. You have my permission to experiment when you like).

 

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Sheet Pan Chimichurri Pork Chops and Green Beans
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 cup chimichurri sauce see recipe link in notes
  • 2 pounds boneless pork chops
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons olive oil
  • 1/2 pound trimmed green beans
Instructions
method:
  1. Preheat the oven to 400*F. Line a rimmed sheet pan with aluminum foil or parchment paper. Spoon the chimichurri sauce evenly over the pork chops and arrange on one end of the sheet pan, leaving an inch or so space between each chop.
  2. In a large bowl, toss the green beans with salt, pepper, and olive oil. Add the green beans to the sheet pan at the opposite end of the chops, spreading out as much as possible without touching the chops.
  3. Place the pan in the oven and roast for 15-18 minutes, or until the green beans are cooked through and the chops register 165*F with a meat thermometer inserted at their thickest point.
  4. Remove and allow to cool slightly before serving.
Recipe Notes

Click here for the chimichurri sauce recipe. Pork chops will cook up extra moist if they've had a chance to brine before cooking. At least 2 hours before cooking, mix together a ratio of 2 parts water or buttermilk to 1 part salt, stirring to dissolve the salt. Add the pork chops to the brine and store in a large ziplock bag or a bowl covered in plastic wrap. Let sit for up to overnight or at least 2 hours. Make sure to rinse the pork chops thoroughly after they are removed from the brine.

Looking for a perfect marinade or sauce for your grill or bbq dish? This chimichurri sauce is full of fresh, herby flavors with a spicy kick!
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Chimichurri Sauce
This fresh, herby, zingy sauce is kicked up with a dash of spicy heat. It makes a great marinade or dipping sauce for your items on the grill! When you’re removing the stems from the herbs, don’t worry about some stems left on; just remove what you can. I grasp the bundle by the leaves and use scissors to cut them stems below; anything above that is fine to be blended in the food processor. You don’t need a food processor to make this sauce, but it does make a smoother sauce much more easily than just chopping by hand. This sauce will last about 1 week if covered tightly and kept chilled in the fridge.
Author: Ruthy Kirwan
Ingredients
ingredients
  • cup red wine vinegar
  • 1 bundle fresh cilantro , most of the stems removed and roughly chopped (about ½ cup)
  • ½ bundle fresh parsley , most of the stems removed and roughly chopped (about ¼ cup)
  • 1 ounce fresh oregano , most of the stems removed and roughly chopped (about 3 tablespoons)
  • 2 shallots , roughly chopped
  • 2 garlic cloves , roughly chopped
  • 1 tablespoon red chili flakes
  • 1 teaspoon salt
  • ¾ cup extra-virgin olive oil
equipment:
  • 3- QT or larger food processor , fitted with the S blade
Instructions
method
  1. Add all ingredients except for the olive oil to the food processor.
  2. Pulse 5 or 6 times, pausing in between to remove the lid and scrape the sides down, until all the ingredients are combined and starting to blend.
  3. Add the olive oil in 2 or 3 batches, pulsing in between additions. Scrape down the sides as necessary.
  4. To finish, blend on high until the sauce is smooth and blended.
Recipe Notes

Makes: about 2 cups 

 

Super Creamy, Extra Cheesy Macaroni and Cheese

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

There's only 15 minutes standing between you and the creamiest, dreamiest macaroni and cheese! This is way better than anything you'd get out of a blue box.

Macaroni and Cheese is the ultimate in comfort food, and this recipe does not disappoint!

Creamy, cheesy, delectable- this is not diet food, make no mistake. I sincerely hope you’re not making this super creamy macaroni and cheese if you’re planning on having a bikini ready body soon!

But we can all afford a little indulgence here and there, right? Bonus, this is a perfect quick weeknight dish to make, and easy enough to throw together when you’ve got hungry little people clinging to your legs and whining for graham crackers.

I know this, because that is my life most nights at about 6pm, and this mac and cheese rivals anything out of a blue box. It’s also a great way to use up some leftover cheese, if you have any laying around!

If you make a point to start boiling the noodles and then starting the sauce, there’s a good chance you’ll have everything ready at the same time. And since the sauce clocks in at just under 15 minutes, that means there’s only a quarter of an hour standing between you and the creamiest, dreamiest, cheesiest mac and cheese ever.

Want to sneak some healthy stuff in there? I’ll often toss my super creamy macaroni and cheese with wilted spinach, or peas, or chopped asparagus. My picky toddler painstakingly removes every single shred of “green”, but at least I know I’ve done what I can to pretend she’ll willingly eat vegetables.

There's only 15 minutes standing between you and the dreamiest creamy macaroni and cheese ever! This homemade stovetop mac and cheese is so easy, a great kids recipe, and quick enough to make for a weeknight meal.
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Super Creamy Extra Cheesy 15-Minute Macaroni and Cheese


Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 6 tablespoons unsalted butter
  • 1/2 cup white flour
  • 2 cups whole or 2% milk
  • 1 teaspoon salt
  • 8 ounces shredded mozzarella
  • 8 ounces American cheese
  • 4 cups cooked macaroni pasta (about 2 1/2 cups uncooked)
Instructions
  1. In a large bottomed pot over medium heat, melt the butter. Whisk in the flour and cook until the flour has turned a light brown, the color of milky coffee (about 3-5 minutes) 

  2. Slowly whisk in the milk, taking care to whisk clear any lumps that might appear. Add the salt and stir to combine.

  3. Add the cheese in 2 to 3 batches, stirring well between each addition. The sauce is ready when all the cheese has been added and the sauce is smooth, with no lumps.

  4. Toss the cheese sauce with the cooked macaroni pasta until coated. Serve warm. 

  5. This macaroni and cheese will keep stored in the fridge in a tightly covered container for up to one week. 

Recipe Notes

If you use 2% milk here, make sure you use American cheese or another cheese with a high milky fat content; you need that extra fat in there or the sauce will break. 

**Please note that 4 cups of cooked macaroni and cheese is equal to about 2 1/2 cups uncooked pasta. To save time, I start boiling the pasta and then make the sauce; that way they will both finish around the same time. Make sure the pasta is well drained before stirring it into the sauce. 

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Stuffed Poblano Peppers with Ground Beef, Refried Black Beans and Cheese

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!

Note: This post may include some affiliate links, which means if you make a purchase from one of my links, I may receive a small commission at no extra cost to you.

Ready in under 40 minutes and layered with refried black beans, taco-flavored ground beef and melty cheese, these Stuffed Poblano Peppers are a sure-fire hit and a perfect weeknight meal!

So, after I confessed my never-ending love for Homemade Taco Seasoning last week, I pretty much started taco-ing all the things. That’s normal, right?

These Stuffed Poblano Peppers with ground beef, refried black beans and cheese were my favorite result of the taco seasoning binge, and I bet you’ll love them just as much as we did! I love how layered they are, which packs them full of so much extra flavor.

Ready in under 40 minutes, layered with refried beans, taco-flavored ground beef and melty cheese- Stuffed Poblano Peppers are a perfect weeknight meal!

Big Time Bonus: They’re ready in under 40 minutes.

I mean, come on! It’s the perfect weeknight meal, and a little healthier than your standard taco, too.

Of course, if you jazz it up with slices of avocado, more hot sauce, diced tomatoes and sour cream, like, um, me, then maybe it’s not SO healthy after all. But hopefully, I’ll get a pass on that because these stuffed poblanos are so dang tasty.

I used refried black beans in this recipe since I prefer them taste-wise to refried red beans, but you’re more than welcome to use the beans you like best! This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

I like to go all in with the taco-ness of these peppers, too, and add a dollop of sour cream and maybe some Valentina hot sauce if I’m feeling fiesty.

This simple recipe clocks in with only 6 ingredients, 7 if you count the oil, so it’s the perfect thing to throw together. They also freeze great, and – my favorite bonus – are handy to eat one handed, with a baby on your hip. I know this from real life. So they’d be great to bring over as a gift to a new mom or parent!

These stuffed poblano peppers are just like chile rellenos, but they're even easier! They're low carb and stuffed with a layer of black refried beans and ground beef (or ground turkey!), gluten free, and topped with cheese. It's a great weeknight dinner recipe and you can even add extra salsa for a spicy kick. Yum!
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Stuffed Poblano Peppers
Servings: 4
Author: Ruthy Kirwan
Ingredients
  • 1 tablespoon vegetable oil
  • 1 pound lean ground beef
  • 5 poblano peppers
  • 3 tablespoons taco seasoning (see recipe link: http://percolatekitchen.com/homemade-taco-seasoning/)
  • 1 onion , diced
  • 1 cup (8oz) refried beans
  • 8 ounces shredded pepper jack cheese
Instructions
  1. Preheat the oven to 350*F.
  2. Slice each poblano in half and remove the seeds. Arrange the poblanos, cut side up and side by side, in a large ovenproof baking dish.
  3. Heat the vegetable oil in a large stainless steel saucepan over medium heat until shimmering. Add the onions and cook until softened, about 3-5 minutes.
  4. Add the beef and cook until browned, crumbling the beef as it cooks.
  5. When the beef is cooked through, remove the pan from the heat and pour off any excess grease.
  6. Stir in the taco seasoning, mixing to combine thoroughly.
  7. While the beef is cooking, spread 1-2 tablespoons of refried beans into each pepper, smoothing to coat the bottom of each pepper evenly.
  8. When the beef mixture is cooked, divide evenly among each pepper.
  9. Sprinkle the peppers with cheese, and place in the oven.
  10. Bake 15-20 minutes or until the cheese has melted and begins to bubble and brown.
  11. Remove from the oven and serve hot.

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I love sheet pan dinner recipes- how can you not!? Especially this easy one-pan kielbasa, sweet red peppers, onions, brushed with a sweet mustard glaze.

I think I’m starting to develop a sheet pan dinner obsession.

Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?

Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.

Could not be easier, and I love that so, so much.

This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.

I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.

See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze
Author: Ruthy Kirwan
Ingredients
  • 1.5-2 pounds smoked kielbasa sausages , sliced in half
  • 2 sweet red peppers , ribs and seeds removed, sliced into 1/4" thick strips
  • 1 large yellow onion , sliced
  • 3 tablespoons brown mustard
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
Instructions
  1. Preheat the oven to 400*F.
  2. Line a sheet pan with aluminum foil or parchment paper.
  3. Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.

  4. Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.

  5. Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
  6. Bake for another 8-10 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
  7. Serve hot.

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30-Minute One Pan Balsamic Caprese Chicken

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!

I’m loving this simple weeknight one-pan caprese chicken dish!

This easy caprese chicken is a perfect weeknight dinner, and totally packed with flavor thanks to the melty cheese, fresh summer tomatoes, basil, and a drizzle of balsamic glaze.

If you’re not sure, consider this: my toddler loves this caprese chicken dish so much she calls it ‘candy chicken’. This is from the child that can go a whole 24 hour period living on four carrot sticks and a cup of milk, so the sheer fact she loves this recipe gets it a gold star in my book.

This One Pan Balsamic Caprese Chicken is drizzled with a balsamic glaze (“candy”, according to my toddler) and crazy simple to make.

The recipe here calls for chicken thighs since I find them so much more flavorful (and affordable!) than chicken breasts, but feel free to substitute breasts for thighs if you prefer.

I used sliced vine tomatoes here, but since it’s summer, you’ve got my full permission to go tomato crazy, if you want. Use cherry tomatoes, heirloom, big juicy beefsteak tomatoes; whichever looks best to you will work beautifully in this recipe. #allthetomatoes

A simple, one-pan weeknight dish that's ready in 30 minutes. Click the recipe to find out why my toddler refers to it as 'candy chicken'. It's that good!
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30-Minute One Pan Balsamic Caprese Chicken
Author: Ruthy Kirwan
Ingredients
ingredients
  • 1/3 cup balsamic vinegar
  • 6-7 boneless, skinless chicken thighs (about 1.5 pound)
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 6-7 fresh basil leaves (about one 2oz package)
  • 4-5 vine tomatoes , sliced
  • 8 ounces fresh mozzarella , cut into 6-7 thick slices
  • freshly ground pepper , to taste
equipment:
  • 1 large stainless steel ovenproof pan , at least 10" wide
Instructions
  1. Preheat the oven to 400*F.
  2. Place the pan over medium-high heat and add the balsamic vinegar. Bring to a boil and allow the vinegar to reduce, stirring occasionally. Let the vinegar reduce until it is thick and syrupy enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat, pour into a cool bowl and set aside for later. Clean the pan and return it to the stovetop.
  3. Place the chicken thighs between cling film. Using a kitchen mallet, pound thighs so that they are each about 1" thick. Sprinkle evenly with the salt.
  4. Add the olive oil to the pan and heat on medium-high until shimmering. Add the chicken thighs in one layer and fry until golden brown on the bottom, then turn and brown the other side.
  5. Layer the chicken with 1-2 leaves of basil, then the tomatoes, then the slices of fresh mozzarella.
  6. Turn off the heat of the stovetop and place the pan in the hot oven.

  7. Bake for 10-12 minutes, or until the cheese has fully melted and is beginning to brown. 
  8. Remove the pan from the oven and drizzle with the reserved balsamic vineger glaze
  9. Serve hot.

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Sheet Pan Kielbasa Dinner with a Sweet Mustard Glaze