Dish&Dash

Dish&Dash Quick, delicious, and easy-to-follow recipes for your everyday meals. Let’s cook together!

09/02/2026

Creamy Garlic Parmesan Penne Pasta
Ingredients:

12 oz penne pasta

2 tbsp butter

4 cloves garlic, minced

1 cup heavy cream

1/2 cup milk

1 cup grated Parmesan cheese

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Italian seasoning (optional)

1/4 tsp red pepper flakes (optional)

2 tbsp chopped fresh parsley (for garnish)

1/4 cup cooked bacon pieces (optional topping)

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente (about 8–10 minutes). Drain and set aside.

Prepare the garlic base: In a large skillet, melt 2 tbsp butter over medium heat. Add the minced garlic and sauté for 30–60 seconds until fragrant.

Make the cream sauce: Pour in the heavy cream and milk. Stir and simmer for 3–4 minutes until slightly thickened.

Add the cheese: Stir in the grated Parmesan cheese and continue cooking for 2–3 minutes until the sauce becomes smooth and creamy.

Season the sauce: Add salt, black pepper, Italian seasoning, and red pepper flakes if using. Stir well.

Combine with pasta: Add the cooked penne pasta to the skillet and toss for 2 minutes until the pasta is fully coated in the creamy sauce.

Serve: Plate the pasta and garnish with chopped parsley, extra Parmesan cheese, and bacon pieces if desired. Serve immediately.

09/02/2026

Cheddar Ranch Chicken Tater Tot Bake

Ingredients:

2 cups cooked chicken, shredded or diced

1 bag (about 32 ounces) frozen tater tots

1 can (10.5 ounces) cream of chicken soup

½ cup sour cream

1 packet ranch seasoning mix

1 cup shredded cheddar cheese

½ cup shredded mozzarella cheese

½ cup cooked bacon, crumbled (optional)

½ teaspoon black pepper

2 tablespoons chopped green onions (optional garnish)

Butter or cooking spray (for greasing baking dish)

Instructions:

Preheat the oven:
Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.

Prepare the creamy mixture:
In a large bowl, combine cream of chicken soup, sour cream, ranch seasoning mix, and black pepper. Stir until smooth.

Add chicken and cheese:
Mix in the cooked chicken, ¾ cup cheddar cheese, mozzarella cheese, and crumbled bacon if using. Stir until well combined.

Spread in baking dish:
Pour the mixture into the prepared baking dish and spread it evenly.

Add tater tots:
Arrange the frozen tater tots in a single layer across the top of the casserole.

Bake:
Bake uncovered for 30 minutes until the tater tots begin to turn golden and crispy.

Add final cheese:
Sprinkle the remaining ¼ cup cheddar cheese over the top and return to the oven for 5–10 minutes until the cheese melts.

Serve:
Let the casserole rest for 5 minutes before serving. Garnish with chopped green onions and enjoy with a simple salad or steamed vegetables.

09/01/2026

Queso Chicken and Rice Skillet

Ingredients:

2 tablespoons olive oil

1 pound boneless, skinless chicken breast, diced

1 small onion, diced

2 cloves garlic, minced

1 cup long-grain white rice (uncooked)

2 cups chicken broth

1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained

1 teaspoon chili powder

½ teaspoon smoked paprika

½ teaspoon salt

½ teaspoon black pepper

1 cup queso cheese dip (store-bought or homemade)

½ cup shredded cheddar cheese

2 tablespoons chopped fresh cilantro (optional garnish)

Instructions:

Heat the skillet:
Heat olive oil in a large deep skillet over medium heat.

Cook the chicken:
Add diced chicken and cook for 5–6 minutes, stirring occasionally, until lightly browned.

Add aromatics:
Stir in diced onion and cook for 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.

Add rice and liquids:
Stir in the uncooked rice, chicken broth, Rotel tomatoes, chili powder, smoked paprika, salt, and pepper. Mix well.

Simmer:
Bring the mixture to a gentle boil, then reduce heat to low, cover, and cook for 18–20 minutes until the rice is tender and the liquid is absorbed.

Add the queso:
Stir in the queso cheese dip until the rice and chicken are coated in the creamy sauce.

Finish with cheese:
Sprinkle shredded cheddar over the top. Cover the skillet for 2–3 minutes until the cheese melts.

Serve:
Garnish with chopped cilantro and serve hot. This dish pairs well with warm tortillas, tortilla chips, or a simple avocado salad.

Creamy Cajun Chicken PastaIngredients:12 oz penne or fettuccine pasta2 tbsp olive oil2 chicken breasts, sliced into stri...
09/01/2026

Creamy Cajun Chicken Pasta
Ingredients:

12 oz penne or fettuccine pasta

2 tbsp olive oil

2 chicken breasts, sliced into strips

2 tsp Cajun seasoning

1/2 tsp salt

1/2 tsp black pepper

1 tbsp butter

3 cloves garlic, minced

1 red bell pepper, sliced

1 cup heavy cream

1/2 cup chicken broth

1 cup grated Parmesan cheese

1/2 tsp smoked paprika (optional)

2 tbsp chopped fresh parsley (for garnish)

Instructions:

Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente (about 8–10 minutes). Drain and set aside.

Season the chicken: In a bowl, toss the chicken strips with Cajun seasoning, salt, and black pepper.

Cook the chicken: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–6 minutes, stirring occasionally, until golden and fully cooked. Remove and set aside.

Sauté vegetables: In the same skillet, melt 1 tbsp butter. Add garlic and sliced red bell pepper, cooking for 2–3 minutes until softened and fragrant.

Make the sauce: Pour in the chicken broth and heavy cream. Stir well and simmer for 3–4 minutes until slightly thickened.

Add cheese and seasoning: Stir in the Parmesan cheese and smoked paprika. Cook for 1–2 minutes until the sauce becomes creamy.

Combine everything: Add the cooked pasta and chicken back into the skillet. Toss everything together for 2–3 minutes until evenly coated in the sauce.

Serve: Garnish with chopped parsley and extra Parmesan if desired. Serve hot with garlic bread or a side salad.

Durations:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Salisbury Steak Meatballs with Garlic Herb Mashed PotatoesIngredients:For the Meatballs:1 lb ground beef1/2 cup breadcru...
09/01/2026

Salisbury Steak Meatballs with Garlic Herb Mashed Potatoes
Ingredients:
For the Meatballs:

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup milk

1 egg

2 cloves garlic, minced

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp black pepper

1 tbsp Worcestershire sauce

2 tbsp chopped parsley

1 tbsp olive oil (for cooking)

For the Gravy:

2 tbsp butter

1 small onion, finely chopped

2 tbsp all-purpose flour

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp Dijon mustard

Salt and pepper to taste

For the Garlic Herb Mashed Potatoes:

2 lbs potatoes, peeled and cubed

4 tbsp butter

1/2 cup milk or cream

2 cloves garlic, minced

1 tbsp chopped fresh parsley

Salt and pepper to taste

Instructions:

Prepare the potatoes: Place the peeled and cubed potatoes in a large pot of salted water. Bring to a boil and cook for 15–18 minutes until fork-tender.

Make the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, milk, egg, minced garlic, onion powder, salt, pepper, Worcestershire sauce, and parsley. Mix until just combined (about 2–3 minutes).

Form the meatballs: Roll the mixture into 1½-inch meatballs, making about 16–18 meatballs.

Cook the meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and cook for 6–8 minutes, turning occasionally until browned on all sides. Remove and set aside.

Prepare the gravy: In the same skillet, melt butter and sauté the chopped onion for 3–4 minutes until softened. Stir in the flour and cook for 1 minute.

Make the sauce: Gradually whisk in the beef broth. Add Worcestershire sauce and Dijon mustard, stirring until smooth. Simmer for 4–5 minutes until the gravy thickens.

Finish the meatballs: Return the meatballs to the skillet and simmer in the gravy for 5–6 minutes until fully cooked and coated.

Make the mashed potatoes: Drain the cooked potatoes and return them to the pot. Add butter, milk or cream, minced garlic, parsley, salt, and pepper. Mash until smooth and creamy (3–4 minutes).

Durations:

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

09/01/2026

Cheeseburger Pie

Ingredients:

1 pound ground beef

1 small onion, finely chopped

1 cup shredded cheddar cheese

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon mustard powder (optional)

½ cup milk

½ cup all-purpose flour

2 large eggs

1 tablespoon ketchup (optional, for flavor)

1 tablespoon olive oil or butter (for cooking)

Pickles, diced (optional topping)

Instructions:

Preheat the oven to 400°F (200°C) and lightly grease a 9-inch pie dish.

Cook the beef mixture. Heat olive oil in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened.

Brown the beef. Add the ground beef to the skillet and cook for 6–8 minutes, breaking it apart with a spoon until fully browned. Season with salt, pepper, garlic powder, and mustard powder. Drain excess grease if necessary.

Transfer to pie dish. Spread the cooked beef mixture evenly in the prepared pie dish and sprinkle the shredded cheddar cheese over the top.

Prepare the batter. In a mixing bowl, whisk together the milk, flour, eggs, and ketchup for 1 minute until smooth.

Pour the batter evenly over the beef and cheese mixture.

Bake the pie for 25–30 minutes, until the top is golden and the center is set.

Rest and serve. Let the pie cool for 5 minutes before slicing. Serve with pickles, ketchup, or a fresh side salad.

Durations:

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

08/30/2026

Creamy Garlic Butter Pepper Jack Chicken Orzo
Ingredients:
1 tablespoon olive oil
2 chicken breasts, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 tablespoons butter
4 cloves garlic, minced
1 small onion, diced
1 cup (200 g) orzo pasta (uncooked)
2 cups chicken broth
1/2 cup heavy cream
1 cup shredded Pepper Jack cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
Optional: 1/2 teaspoon red pepper flakes (for heat)
Fresh parsley (for garnish)
Instructions:
Heat pan — 2 minutes
Heat olive oil in a large skillet over medium heat.
Cook chicken — 6 to 8 minutes
Season diced chicken with salt, pepper, and paprika. Add to skillet and cook until browned and fully cooked. Remove and set aside.
Make garlic butter base — 3 minutes
In the same pan, melt butter. Add diced onion and cook until softened. Stir in garlic and cook for 30 seconds.
Toast orzo — 2 minutes
Add uncooked orzo and stir for a minute or two to lightly toast.
Add liquids — 1 minute
Pour in chicken broth, heavy cream, and Italian seasoning. Stir well.
Simmer — 10 to 12 minutes
Bring to a gentle simmer, cover, and cook until orzo is tender and creamy.
Combine — 3 minutes
Return chicken to the pan. Stir in Pepper Jack and Parmesan cheese until melted and smooth.
Serve — 2 minutes
Remove from heat, garnish with parsley, and serve hot.

08/30/2026

Crockpot Mississippi Steak Bites
Ingredients:
2 lbs (900 g) beef stew meat or sirloin, cut into bite-sized pieces
1 tablespoon olive oil
1 packet (1 oz) ranch seasoning mix
1 packet (1 oz) au jus gravy mix
1/2 cup unsalted butter (1 stick), sliced
5–6 pepperoncini peppers
1/4 cup pepperoncini juice (from the jar)
1/2 teaspoon black pepper
Optional: chopped parsley (for garnish)
Instructions:
Prep crockpot — 3 minutes
Lightly grease a 4–6 quart slow cooker.
Sear beef (optional) — 5 to 7 minutes
Heat olive oil in a skillet over medium-high heat. Sear beef pieces until browned on the outside for extra flavor (optional but recommended).
Add ingredients — 3 minutes
Place beef in the slow cooker. Sprinkle ranch seasoning and au jus mix evenly over the meat.
Add butter and peppers — 2 minutes
Place slices of butter on top, then add pepperoncini peppers and pour in the juice.
Cook — 6 to 8 hours
Cover and cook on low for 6–8 hours (or high for 3–4 hours) until beef is very tender.
Stir and serve — 2 minutes
Stir gently to coat beef in the sauce. Garnish with parsley if desired and serve warm.

08/29/2026

Chicken Divan
Ingredients:
2 cups cooked chicken, shredded or diced
3 cups broccoli florets (fresh or lightly steamed)
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup milk
1 teaspoon lemon juice
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese

Topping:

1/2 cup breadcrumbs
2 tablespoons melted butter
Instructions:
Preheat oven — 5 minutes
Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Prepare broccoli — 3 to 5 minutes
Steam or blanch broccoli until just tender, then drain well.
Make sauce — 3 minutes
In a bowl, mix cream of chicken soup, sour cream, mayonnaise, milk, lemon juice, garlic powder, and black pepper until smooth.
Assemble base — 3 minutes
Spread broccoli evenly in the baking dish, then layer cooked chicken on top.
Add sauce and cheese — 2 minutes
Pour sauce over the chicken and broccoli. Sprinkle cheddar and Parmesan evenly on top.
Add topping — 2 minutes
Mix breadcrumbs with melted butter and sprinkle over the casserole.
Bake — 25 to 30 minutes
Bake until hot, bubbly, and golden on top.
Serve — 5 minutes
Let rest slightly before serving.

08/29/2026

Crockpot Creamy Chicken and Noodles
Ingredients:
1 lb (450 g) boneless, skinless chicken breasts or thighs
1 can (10.5 oz) cream of chicken soup
2 cups chicken broth
1/2 cup milk or heavy cream
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon black pepper
Salt, to taste
12 oz (340 g) egg noodles
2 tablespoons butter
Optional: 1/2 cup frozen peas or carrots
Instructions:
Prep crockpot — 5 minutes
Lightly grease a 4–6 quart slow cooker.
Add base ingredients — 5 minutes
Place chicken, onion, garlic, cream of chicken soup, chicken broth, thyme, parsley, salt, and pepper into the slow cooker. Stir lightly.
Cook chicken — 4 to 6 hours
Cover and cook on low for 4–6 hours (or high for 2.5–3 hours) until chicken is tender.
Shred chicken — 5 minutes
Remove chicken, shred with two forks, and return it to the slow cooker.
Add noodles — 20 to 30 minutes
Stir in egg noodles and butter. Cook on high until noodles are tender.
Finish creamy sauce — 2 minutes
Stir in milk or cream. Add peas or carrots if using, and let heat through.
Serve — 2 minutes
Taste and adjust seasoning, then serve warm.

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