10 Easy Cooking Recipes

The sizzle of a hot pan and aroma of fresh herbs fill your kitchen as you prepare to master these beginner-friendly recipes. You'll find that cooking doesn't need to be complicated or time-consuming to be delicious. Whether you're craving the comfort of creamy mac and cheese or the bold flavors of garlic shrimp stir-fry, these ten recipes will transform your weeknight dinner routine. Let's explore how you can create restaurant-quality meals with minimal effort and basic ingredients.

One-Pot Creamy Mac and Cheese

One-Pot Creamy Mac and Cheese is the ultimate comfort food that combines tender macaroni with a rich, velvety cheese sauce. This simplified version eliminates the need for a separate cheese sauce, reducing cleanup while maintaining the classic creamy texture everyone loves.

This recipe transforms simple ingredients into a luxurious dish, utilizing the starch from the pasta to create a naturally thick sauce. The combination of sharp cheddar and creamy monterey jack creates the perfect balance of flavors, while a touch of mustard powder enhances the cheese's natural tang.

Combine milk and water in a large pot over medium-high heat and bring to a gentle boil. Add macaroni, salt, pepper, mustard powder, and garlic powder. Reduce heat to medium-low and cook for 12-15 minutes, stirring frequently to prevent sticking. The pasta should be almost tender, and the liquid will have thickened considerably due to the starch release.

Remove the pot from heat and add butter, stirring until completely melted. Gradually add both kinds of cheese, stirring constantly until the mixture becomes smooth and creamy. Let the mac and cheese rest for 5 minutes before serving, as this allows the sauce to thicken to the perfect consistency.

For best results, grate the cheese from blocks rather than using pre-shredded varieties, as fresh-grated cheese melts more smoothly. If the sauce becomes too thick, gradually stir in warm milk until reaching desired consistency. The dish should be served immediately for optimal creaminess, though it can be reheated gently with a splash of milk.

• 16 oz elbow macaroni
• 4 cups whole milk
• 2 cups water
• 3 cups sharp cheddar cheese, grated
• 1 cup monterey jack cheese, grated
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon mustard powder
• 1/4 teaspoon garlic powder

15-Minute Garlic Shrimp Stir-Fry

Minute Garlic Shrimp Stir-Fry is a quick and versatile dish that combines succulent shrimp with aromatic garlic in a savory sauce. This Asian-inspired meal can be prepared in under 15 minutes, making it perfect for busy weeknight dinners or last-minute entertaining.

The key to this dish's success lies in its preparation and timing. Having all ingredients ready before cooking ensures the shrimp won't overcook, and the vegetables retain their crispness. The dish pairs excellently with steamed rice or noodles, creating a complete and satisfying meal.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 6 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 2 cups snap peas
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 2 green onions, chopped
• Salt to taste

Heat vegetable oil in a large wok or skillet over high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add shrimp and cook for 2 minutes until they start turning pink. Add bell pepper and snap peas, continuing to stir-fry for another 2 minutes.

Mix in soy sauce, oyster sauce, and sesame oil, tossing all ingredients together. Cook for an additional 1-2 minutes until shrimp are fully cooked and vegetables are crisp-tender. Season with black pepper and red pepper flakes. Remove from heat and garnish with chopped green onions.

For best results, ensure shrimp are completely thawed and patted dry before cooking to prevent excess moisture in the pan. Avoid overcrowding the pan, as this will steam rather than stir-fry the ingredients. If needed, cook in batches to maintain proper heat distribution and achieve the desired sear on both shrimp and vegetables.

Quick Ground Beef Tacos

The key to delicious ground beef tacos lies in properly seasoning the meat and selecting fresh, high-quality toppings. While store-bought taco seasoning is convenient, making your own spice blend allows you to control the flavors and adjust the heat level to your preference.

Ingredients:

• 1 pound ground beef (80/20)
• 8-10 corn or flour tortillas
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup diced onion
• 2 cloves minced garlic
• Shredded lettuce
• Diced tomatoes
• Shredded cheese
• Sour cream
• Fresh cilantro
• Lime wedges

Brown the ground beef in a large skillet over medium-high heat, breaking it up into small pieces as it cooks. Once the meat is about halfway cooked, add the diced onion and minced garlic. Continue cooking until the beef is no longer pink and the onions are translucent. Drain excess fat if desired.

Add all the dry seasonings to the meat and stir well to combine. Add 1/4 cup of water, reduce heat to medium-low, and simmer for 5-7 minutes until the liquid is mostly absorbed and the meat is well-seasoned.

While the meat is cooking, warm the tortillas either in the microwave wrapped in damp paper towels, or in a dry skillet over medium heat. Prepare your toppings and arrange them in separate bowls for easy assembly. To serve, spoon the seasoned meat into warm tortillas and top with desired garnishes.

For best results, don't overcrowd the pan when cooking the meat, as this can lead to steaming rather than browning. Always use fresh spices for the most vibrant flavor, and consider toasting your tortillas on both sides until slightly charred for enhanced texture and taste. Leftover taco meat can be refrigerated for up to 3 days and reheated in the microwave or on the stovetop.

Sheet Pan Chicken and Vegetables

Sheet Pan Chicken and Vegetables is a simple yet satisfying one-pan meal that combines tender, juicy chicken with colorful roasted vegetables. This versatile dish can be customized with different seasonal vegetables and seasonings to suit your taste preferences.

The beauty of this recipe lies in its minimal cleanup and hands-off cooking approach. While the oven does most of the work, the high-temperature roasting creates perfectly caramelized vegetables and golden-brown chicken with crispy skin.

• 4 chicken breasts, bone-in and skin-on
• 2 medium sweet potatoes, cut into 1-inch chunks
• 2 cups Brussels sprouts, halved
• 2 medium carrots, cut into 1-inch pieces
• 1 red onion, cut into wedges
• 4 tablespoons olive oil
• 2 teaspoons garlic powder
• 2 teaspoons dried thyme
• 1 teaspoon paprika
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Preheat the oven to 425°F (220°C). Pat the chicken dry with paper towels and place it on a large sheet pan. Arrange the vegetables around the chicken, ensuring they're spread in a single layer. Drizzle everything with olive oil and season with garlic powder, thyme, paprika, salt, and pepper.

Roast for 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly browned. Halfway through cooking, rotate the pan and stir the vegetables to ensure even cooking. Once done, let the chicken rest for 5-10 minutes before serving, then garnish with fresh parsley.

For best results, ensure all vegetables are cut to similar sizes for even cooking. If using chicken breasts of different sizes, place larger pieces toward the outer edges of the pan where the heat is typically stronger. To prevent sticking, line your sheet pan with parchment paper or aluminum foil, and don't crowd the ingredients, as this will cause steaming rather than roasting.

5-Ingredient Tomato Pasta

This classic Italian-inspired dish combines the rich flavors of ripe tomatoes with perfectly cooked pasta, creating a comforting and satisfying meal that can be prepared in under 30 minutes. The simplicity of the ingredients allows the natural sweetness of tomatoes to shine through while garlic and herbs enhance the overall taste profile.

The key to this recipe lies in the quality of tomatoes used and the proper cooking technique that creates a silky sauce that clings to each pasta strand. While fresh tomatoes can be used when in season, high-quality canned tomatoes provide consistent results year-round and often deliver a deeper flavor.

Ingredients:

• 1 pound spaghetti or penne pasta
• 28 oz can whole peeled tomatoes
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and black pepper to taste
• Fresh basil leaves for garnish
• Grated Parmesan cheese (optional)

Bring a large pot of salted water to boil and cook pasta according to package instructions until al dente. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add the canned tomatoes, breaking them up with a wooden spoon. Stir in dried herbs and red pepper flakes, then simmer for 15-20 minutes until the sauce thickens slightly.

Once the pasta is cooked, reserve 1 cup of pasta water before draining. Add the drained pasta directly to the sauce, tossing to combine. If needed, add small amounts of reserved pasta water to achieve desired consistency. Season with salt and black pepper to taste, then serve topped with fresh basil leaves and optional grated Parmesan.

For best results, avoid overcooking the pasta and sauce – the pasta should remain firm to the bite, and the sauce should be thick enough to coat the pasta without being too watery. Store any leftovers in an airtight container in the refrigerator for up to 3 days, though the pasta may become softer when reheated.

Simple Black Bean Burritos

The beauty of this recipe lies in its versatility – you can customize the ingredients based on your preferences and what you have available in your kitchen. The basic combination of black beans, rice, and vegetables creates a filling meal that provides a good balance of protein, carbohydrates, and fiber.

Ingredients:

• 6 large flour tortillas
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups cooked rice
• 1 cup shredded cheddar cheese
• 1 diced tomato
• 1 diced onion
• 2 cloves minced garlic
• 1 diced bell pepper
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Optional: sour cream, guacamole, salsa

Heat olive oil in a large skillet over medium heat. Sauté onions and bell peppers until softened, then add garlic and cook for another minute. Add black beans, cumin, chili powder, salt, and pepper. Stir occasionally until the mixture is heated through.

Warm the tortillas slightly to make them more pliable. Place a portion of rice in the center of each tortilla, followed by the black bean mixture, cheese, and diced tomatoes. Fold the sides of the tortilla over the filling, then roll from bottom to top, creating a tight cylinder.

For best results, warm each assembled burrito in a clean skillet for 1-2 minutes per side until lightly golden and crispy. This helps seal the burrito and melts the cheese. Consider preparing extra rice and beans to freeze for future meals, and store toppings separately to prevent the tortillas from becoming soggy if making ahead.

Pan-Seared Salmon With Lemon

Pan-seared salmon with lemon is a delicious and nutritious dish that combines the rich flavor of fresh salmon with bright citrus notes. This classic preparation method creates a perfectly crispy exterior while maintaining a tender, flaky interior that melts in your mouth.

The key to achieving restaurant-quality results lies in selecting fresh ingredients and maintaining proper heat control throughout the cooking process. When properly executed, this recipe yields a golden-brown crust on the salmon while preserving its natural moistness.

• 4 (6-ounce) salmon fillets, skin-on
• 2 tablespoons olive oil
• 1 lemon, sliced
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped
• 1/2 teaspoon dried thyme

Pat the salmon fillets dry with paper towels and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side up in the pan and cook for 4-5 minutes until golden brown. Flip the fillets and add butter, garlic, and lemon slices to the pan. Cook for an additional 3-4 minutes, while continuously basting the salmon with the melted butter mixture.

Remove the pan from heat when the salmon is cooked through but still slightly pink in the center. Let it rest for 2-3 minutes before serving. Garnish with fresh parsley and serve with the pan-seared lemon slices and butter sauce drizzled over top.

For best results, bring the salmon to room temperature 15-20 minutes before cooking, and ensure your pan is sufficiently hot before adding the fish. Avoid moving the salmon around in the pan while it's cooking to achieve the perfect sear, and adjust cooking time based on the thickness of your fillets – a general rule is about 4-6 minutes per half-inch of thickness.

Classic Grilled Cheese and Tomato Soup

A grilled cheese sandwich paired with tomato soup is the ultimate comfort food combination, bringing together the gooey richness of melted cheese with the tangy warmth of a classic soup. This iconic duo has been warming hearts and satisfying hunger for generations, making it a go-to meal for both children and adults alike.

The key to elevating this simple meal lies in choosing quality ingredients and paying attention to technique. While basic versions can be made with standard white bread and processed cheese, using artisanal bread and premium cheese varieties transforms this humble dish into something spectacular. Similarly, making tomato soup from scratch rather than opening a can creates deeper, more complex flavors.

Ingredients:

For the Grilled Cheese:

• 8 slices sourdough bread
• 8 slices sharp cheddar cheese
• 4 tablespoons butter, softened
• 1/4 teaspoon garlic powder

For the Tomato Soup:

• 2 tablespoons olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 (28 oz) cans whole peeled tomatoes
• 2 cups vegetable broth
• 1 cup heavy cream
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste

Start with the tomato soup by heating olive oil in a large pot over medium heat. Sauté onions until translucent, add garlic, then pour in tomatoes and broth. Simmer for 20 minutes, blend until smooth, then stir in cream and basil. Season to taste and keep warm.

For the grilled cheese, butter one side of each bread slice and sprinkle with garlic powder. Place butter-side down in a skillet over medium heat, add two slices of cheese per sandwich, and top with another slice of bread, butter-side up. Cook until golden brown on both sides and cheese is fully melted, about 3-4 minutes per side.

For best results, grate your own cheese rather than using pre-shredded varieties, as fresh-grated cheese melts more smoothly. The soup can be made ahead and reheated, but grilled cheese should always be served immediately while the cheese is hot and stretchy. For extra richness, try mixing different cheese varieties or adding a thin spread of mayonnaise to the outside of the bread instead of butter for superior browning.

Easy Chicken Teriyaki Rice Bowl

A chicken teriyaki rice bowl combines the sweet and savory flavors of Japanese cuisine in a simple, satisfying meal. The tender chicken pieces are glazed with a homemade teriyaki sauce, creating a perfect balance of soy, mirin, and sugar, then served over a bed of steamed rice.

This quick and easy recipe takes less than 30 minutes to prepare, making it ideal for busy weeknight dinners. The dish can be customized with various vegetables and garnishes, allowing you to create your own version of this classic Asian comfort food.

• 2 chicken breasts, cut into bite-sized pieces
• 2 cups cooked white rice
• 1/2 cup soy sauce
• 1/4 cup mirin
• 3 tablespoons brown sugar
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons vegetable oil
• 1 tablespoon cornstarch
• 1/4 cup water
• Green onions for garnish
• Sesame seeds for garnish

Start by combining soy sauce, mirin, brown sugar, garlic, and ginger in a bowl to make the teriyaki sauce. Heat vegetable oil in a large skillet over medium-high heat and cook the chicken pieces until golden brown, about 5-7 minutes. Pour the teriyaki sauce over the chicken and let it simmer for 2-3 minutes.

Mix cornstarch with water to create a slurry, then add it to the pan. Stir continuously until the sauce thickens and coats the chicken pieces evenly. Serve the glazed chicken over steamed rice, garnishing with chopped green onions and sesame seeds.

For best results, use chicken thighs instead of breasts if you prefer more tender meat. The teriyaki sauce can be made ahead and stored in the refrigerator for up to a week. If the sauce becomes too thick, thin it with a little water or chicken broth. Always let the chicken rest for a few minutes before slicing to retain its juices.

20-Minute Vegetable Fried Rice

Minute Vegetable Fried Rice is a versatile and quick Asian-inspired dish that transforms leftover rice into a flavorful meal. This recipe combines aromatic vegetables, eggs, and seasonings to create a satisfying dish that can be prepared in under 15 minutes.

The key to perfect fried rice lies in using day-old rice, as freshly cooked rice contains too much moisture and can become mushy. This recipe works well with any vegetables you have on hand, making it an excellent option for using up produce in your refrigerator.

• 3 cups cooked white rice (day-old)
• 2 large eggs
• 1 cup frozen mixed vegetables
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper
• Salt to taste
• 2 green onions, chopped

Heat vegetable oil in a large wok or skillet over medium-high heat. Add diced onions and garlic, cooking until translucent. Push the vegetables to one side and crack eggs into the empty space, scrambling them quickly. Add the frozen vegetables and stir-fry until heated through.

Add the day-old rice to the pan, breaking up any clumps. Pour in soy sauce and sesame oil, then sprinkle white pepper. Stir-fry everything together for 3-4 minutes until the rice is heated through and slightly crispy. Top with chopped green onions before serving.

For best results, prepare and measure all ingredients before starting to cook, as this dish comes together quickly. Avoid overcrowding the pan, and if cooking for more than four people, consider making it in batches to ensure proper heat distribution and prevent the rice from becoming soggy.