4 Easy Dinner Dishes Even A Non-Cook Can Make

5 large garlic cloves, thinly sliced 

1 teaspoon drained capers

1/4 teaspoon crushed red pepper flakes

1 (14-ounce) can artichoke hearts, drained and chopped

1 teaspoon kosher salt 

1/2 teaspoon freshly ground pepper

4 cups packed spinach

2 (15.5-ounce) cans cannellini beans, drained and rinsed

1 cup heavy cream

Large pinch of ground nutmeg

1/2 cup shredded parmesan

1/2 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice 

Crusty bread slices, toasted for serving

In a large cast-iron skillet over medium heat, heat oil and butter until butter melts. Cook shallot, garlic, capers (if using) and red pepper flakes, stirring frequently, until shallots are fragrant and just golden, 5 to 7 minutes. Stir the artichokes in and season with salt and black pepper. Cook, stirring occasionally, until heated through, about 3 minutes. Add spinach and cook, stirring, until just starting to wilt, about 1 minute. Stir in beans, cream and nutmeg. Reduce the heat to medium-low and simmer. Cook, stirring occasionally, until the flavors have melded and the sauce is slightly reduced and glossy (it will continue to thicken as it cools), 10 to 12 minutes. Remove skillet from heat. Stir in cheese, lemon zest and lemon juice until cheese is melted; season with salt and black pepper, if needed. Serve with toasted bread alongside the dish.

Slow Cooker Pork Carnitas

This is such a simple recipe and can be prepped in advance so that you can enjoy time with your guests before dinner is served. The meat cooks for 6 hours in the slow cooker, leaving your house filled with the tantalizing aroma of garlic and pork. It’s also fun to eat — your friends can pick and choose what they want to load into their corn tortillas once you place the meat and sides on the table.

Serves 4-6

1 1/2 pounds pork shoulder (Boston butt), cut into 1 1/2-inch pieces

1 teaspoon salt

2 teaspoons black pepper

2 teaspoons dried oregano

1/2 large onion, cut into 4 wedges

2 cloves of garlic

1/2 teaspoon ground cumin

Lime wedges for garnish

1 package corn tortillas (roughly 12-14 tortillas) 

For the toppings: 

2 avocados, peeled, pitted and thinly sliced 

Fresh cilantro, chopped

Salsa or Pico de Gallo

Sour cream

Shredded Monterey Jack cheese

Place pork in the slow cooker with salt, pepper, dried oregano and cumin. Place onion pieces and garlic cloves on top of the pork. Cover and cook on low for 6 hours or until meat is tender. Using a slotted spoon, remove pork to a cutting board. Discard onion and garlic pieces. Shred pork and transfer to a platter. Place sliced limes on the platter. Wrap the tortillas in a damp towel and microwave for about 1 minute, until warm, then place them in a covered dish to serve with the pork. Place toppings (avocado, fresh cilantro, salsa, sour cream and shredded cheese) on the table alongside the pork so your guests can make their own carnitas wraps. 

Skillet Paella

Paella is always a great choice for a main dish because it has everything you need in one skillet — meat, rice and veggies. While many paella recipes call for clams, I’m not a fan, which is why I prefer this recipe from Iowa Girl Eats, which uses chicken, shrimp and chorizo. I’ve played around with the flavors by adding a dried bay leaf to the broth while it cooks and have added a splash of fresh lemon juice and 1/2 cup dry white wine to the skillet with the rice. Sometimes I add more peas to the recipe, too. Either way, it always turns out delicious!

Serves 4

2 1/2 cups chicken broth

1 pinch dried saffron

Drizzle of extra virgin olive oil

2 boneless skinless chicken thighs, chopped

6 ounces Mexican chorizo

1 shallot or 1/2 onion, chopped

Salt and pepper to taste

3 cloves garlic, minced

2 ripe tomatoes, chopped

2 teaspoons paprika

Dash of cayenne pepper

1 cup long-grain white rice

6 large shrimp, peeled, deveined and chopped

1/2 cup frozen peas

*Feel free to add a bay leaf, a dash of lemon juice and white wine to the dish if preferred. 

Bring chicken broth and saffron to a boil in a small saucepan, then turn the heat to low and place a lid on top to keep it warm. Meanwhile, heat olive oil in a large skillet over medium-high heat and add the chicken, chorizo and shallots. Season with salt and pepper, then sauté until chorizo and chicken are cooked (about 5 minutes), breaking up chorizo as it cooks. Add garlic and cook 1 minute, then add tomatoes and their juice, paprika and cayenne pepper, and sauté until the tomatoes are soft — about 3 minutes. Add rice and hot broth to the skillet, stirring to combine, and bring to a boil. Place the lid over the skillet and lower the heat to a simmer. Cook until rice is nearly absorbed and slightly al dente, about 13 to 15 minutes. Stir in the shrimp and peas, then replace the lid on the skillet and remove from the heat. Let it sit 5 minutes until the shrimp is thoroughly cooked. Serve warm.