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Dinners in 25 Minutes or Less

April 07, 2014
Photo: Jennifer Causey
Whatever you're in the mood for—enchiladas, sweet and sour chicken, pasta, vegetarian, mac and cheese—it'll be on the table in no time.
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T-Minus 25 Minutes to Happiness

Photo: Andrew Purcell
View Recipe: Roasted Pork Tenderloin Tacos

In this life, time is an invaluable commodity. You want delicious, but you need fast. To that end, we've created an assortment of dishes—Mexican, Asian, Italian, comfort food, and vegetarian—that marry the ideals of fast and delicious. Enjoy these recipes that take 25 minutes or less.

Our first offering are Roasted Pork Tenderloin Tacos. Thick and slightly tangy Mexican crema adds a cooling finish to these tacos. Make the tortillas extra-delicious by lightly charring them over a gas burner. No gas? Quickly sear directly on an electric coil (work fast) or in a hot cast-iron skillet.

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Pineapple Chicken Kebabs With Cilantro-Lime Slaw

Photo: Jennifer Causey
View Recipe: Pineapple Chicken Kebabs With Cilantro-Lime Slaw

A sweet-tangy-spicy glaze of Asian pantry staples caramelizes beautifully under the broiler. To complete the meal, serve with jasmine rice tossed with sliced green onions and lime rind strips.

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Thai Shrimp Curry

Photo: Iain Bagwell
View Recipe: Thai Shrimp Curry

Add this Thai Shrimp Curry to your weekly rotation for a quick and tasty Asian dish the whole family will love. For a vegetarian version, swap in cubes of drained, pressed tofu for shrimp, and soy sauce in place of fish sauce.

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Apricot-Basil Chicken With Freekeh

Photo: Jennifer Causey
View Recipe: Apricot-Basil Chicken With Freekeh

Freekeh is an ancient variety of wheat that is harvested while green and then roasted for a fantastically nutty, smoky flavor. Package directions call for simmering on low for up to 25 minutes, but here it's cooked a little more quickly by raising the temperature to medium. Substitute couscous, quinoa, or rice if you can't find freekeh. If you can find fresh apricots, swap them in for dried, increasing the amount to 1 cup.

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Prosciutto-Arugula Pizza

Photo: Linda Pugliese
View Recipe: Prosciutto-Arugula Pizza

We love the thin crust of this pizza, which cooks up fast and as crisp as a cracker.

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Fig-Glazed Chicken Panini With Brie

Photo: Jennifer Causey
View Recipe: Fig-Glazed Chicken Panini With Brie

For sandwiches with great crunch, look for a rustic whole-grain bread boule. If you have trouble cutting 1-ounce slices across the width of the boule, cut it in half first.

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Louisiana-Style Chicken Soup

Photo: Iain Bagwell
View Recipe: Louisiana-Style Chicken Soup

Our gumbo-style soup removes the roux step (saving as much as an hour) and instead uses aromatics sautéed with tomato paste for a toasty flavor foundation. Serve with a crusty baguette for mopping up every last delicious drop.

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Shrimp Arrabbiata

Photo: Jennifer Causey
View Recipe: Shrimp Arrabbiata

Sweet shrimp is ideal for spicy dishes like this. If you want just a light lick of heat, use ¼ teaspoon red pepper. If you prefer more fire, go for ½ teaspoon (or more).

 

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Roasted Mushrooms on White Bean Puree

Photo: Iain Bagwell
View Recipe: Roasted Mushrooms on White Bean Puree

Portabella mushroom caps bring meaty flavors and textures to this quick-cooking veggie dish. The addition of fresh mozzarella makes this a great vegetarian starter for kids.

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Tomatillo-Braised Chicken Thighs

Photo: Andrew Purcell
View Recipe: Tomatillo-Braised Chicken Thighs

The tomatillos in this braising sauce offer a tangy contrast to the rich chicken flavor. Select firm (but not hard) fruit that feels heavy in your hand and with the papery husk intact.

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Sweet and Sour Chicken

Photo: Iain Bagwell
View Recipe: Sweet and Sour Chicken

Powdered peanut butter (which you'll find on the nut butters aisle) adds richness to this Asian classic. If you'd rather not use it, sub more flour.

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Spinach and Pancetta Fake-Out Risotto

Photo: Linda Pugliese
View Recipe: Spinach and Pancetta Fake-Out Risotto

Precooked rice simmers in slightly thickened chicken stock to mimic the creamy texture of risotto. If you'd like to use your own leftover cooked rice, use 4 cups.

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Chicken-Broccoli Mac and Cheese with Bacon

Photo: Iain Bagwell
View Recipe: Chicken-Broccoli Mac and Cheese with Bacon

Nothing says comfort food quite like mac and cheese. Make a complete meal out of it with chicken, broccoli, and bacon.

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Fennel Soup with Almond-Mint Topping

Photo: Iain Bagwell
View Recipe: Fennel Soup with Almond-Mint Topping

We were blown away by the rich flavor of this fast soup. Fennel gently cooks until it has a faint lick of licorice, then gets pureed with white beans for a silky texture.

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Chicken Verde Enchiladas

Photo: Andrew Purcell
View Recipe: Chicken Verde Enchiladas

Shredded chicken verde enchiladas are a sure-fire winner at the dinner table. Expedite the chicken shredding by inserting two forks into the meat while it is still warm, then pull apart to shred.

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Mushroom Ramen Bowl

Photo: Iain Bagwell
View Recipe: Mushroom Ramen Bowl

In place of the normally time-consuming enriched broth, we infuse water with bacon for smoky richness.

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Linguine with Ricotta Meatballs

Photo: Linda Pugliese
View Recipe: Linguine with Ricotta Meatballs

Fresh pasta takes only two to three minutes to cook. Bring your pot of water to a boil early, and drop the pasta in just before the meatballs are finished so that everything is done at the same time.

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Chicken with Mashed Potatoes and Gravy

Photo: Iain Bagwell
View Recipe: Chicken with Mashed Potatoes and Gravy

The gravy is the standout, perfect for stirring into mashed potatoes. Serve with quick-cooking greens like spinach or kale for an easy, family-friendly meal.

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Shiitake-Stuffed Butternut with Quinoa Streusel

Photo: Iain Bagwell
View Recipe: Shiitake-Stuffed Butternut with Quinoa Streusel

Instead of stuffed chicken, why not stuffed squash? Look for quinoa flakes on the hot cereals aisle. If you can't find them, use all panko for the topping.

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Quick Pork Posole

Photo: Andrew Purcell
View Recipe: Quick Pork Posole

Traditional, hearty Mexican fare gets dialed up with boneless country-style pork ribs. Shave a few more minutes off your prep and cleanup time by asking the butcher in the grocery store meat department to cut up the ribs for you.

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Crispy Vegetable Quesadillas

Photo: Andrew Purcell
View Recipe: Crispy Vegetable Quesadillas

A sparing amount of cooking spray is key to perfectly crisp quesadillas—too much and the fat absorbs into the tortilla. Plus, spreading mashed beans onto each tortilla forms a protective layer that keeps the veggie juices contained (and the tortillas crisp).

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Vietnamese Caramel Pork

Photo: Iain Bagwell
View Recipe: Vietnamese Caramel Pork

Instead of making caramel from scratch, we use brown sugar, which is much quicker.

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Eggplant Parmesan with Parsley Orzo

Photo: Linda Pugliese
View Recipe: Eggplant Parmesan with Parsley Orzo

Removing intermittent strips of eggplant skin not only makes this dish easier to cut and eat but also retains some of the great flavor that's in the peel.

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Rustic Tomato Soup with Cheesy Toasts

Photo: Iain Bagwell
View Recipe: Rustic Tomato Soup with Cheesy Toasts

The food processor speeds prep by finely chopping the veggies, in turn giving the soup a rustic, crisp-tender texture. If you want a smoother texture, process longer.

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Corn, Squash, and Green Onion Flatbreads

Photo: Iain Bagwell
View Recipe: Corn, Squash, and Green Onion Flatbreads

If you think this vibrant flatbread won't be filling enough for a whole meal, combine it with a simple mixed-greens salad for a delicious all-veggie dinner.

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Grilled Shrimp Caesar Salad

Photo: Jennifer Causey
View Recipe: Grilled Shrimp Caesar Salad

The single anchovy fillet lends umami depth to the dressing without giving it any sort of strong fishy flavor.

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Crispy Chicken Cutlets With Butter-Chive Pasta

Photo: Jennifer Causey
View Recipe: Crispy Chicken Cutlets With Butter-Chive Pasta

You'll be amazed how crisp these schnitzel-inspired cutlets get with only 6 minutes of cooking.

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Quick Chicken and Vegetable Curry with Garlic Naan

Photo: Jennifer Causey
View Recipe: Quick Chicken and Vegetable Curry with Garlic Naan

Curries are often served over rice, but this version is served like a stew with a side of naan bread for a hearty complete meal.

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Five-Spice Orange Beef and Broccoli

Photo: Iain Bagwell
View Recipe: Five-Spice Orange Beef and Broccoli

Orange rind and five-spice powder perfume the dish with sweet notes that are countered by a hit of red pepper heat. Decrease the pepper for kids or folks who prefer to walk on the mild side.

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Bloody Mary Burgers

Photo: Jennifer Causey
View Recipe: Bloody Mary Burgers

Inspired by the classic cocktail, these bold-flavored burgers make a fantastic brunch entrée. For an extra umami kick, whisk 1 to 2 teaspoons vodka into the sauce.

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Pork, Bean, and Escarole Soup

Photo: Jennifer Causey
View Recipe: Pork, Bean, and Escarole Soup
This filling soup is Mediterranean inspired. Escarole is less bitter than other members of the endive family, with hearty leaves similar to kale or chard, which you can sub here. Use just the leaves for this soup. Mashing some of the beans lends the broth more body. For even deeper flavor, try sautéing the tomato paste with the onion and garlic, stirring frequently. This lightly caramelizes the pasta and gives the dish greater complexity. A drizzle of top-quality extra-virgin olive oil over each serving would also be a nice touch, enhancing the richness of the soup and adding tantalizing aroma.

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Chicken Scaloppine with Peperonata

Photo: Linda Pugliese
View Recipe: Chicken Scaloppine with Peperonata

Thin chicken cutlets cook in butter for a rich, savory flavor, while bell peppers stew in fruity olive oil.

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Speedy Cincy Chili

Photo: Iain Bagwell
View Recipe: Speedy Cincy Chili

Cincinnati chili is a unique style that includes sweet seasonings like cinnamon and chocolate and is served over spaghetti. If you like pungent touches, you can sprinkle some chopped raw onion on top.

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Black Bean Cakes with Ginger-Cilantro Cream

Photo: Iain Bagwell
View Recipe: Black Bean Cakes with Ginger-Cilantro Cream

The black bean mixture is delicate. Turn cakes gently, as they may fall apart. If they do, don't worry—you can press them back together. Serve with a simple salad of lettuce, sliced cucumbers and radishes, and carrot ribbons.

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Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

Photo: Jennifer Causey
View Recipe: Eggs Poached in Tomato Sauce with Garlic Cheese Toasts

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

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Pork and Asparagus Stir-Fry

Photo: Jennifer Causey
View Recipe: Pork and Asparagus Stir-Fry
Stir-frying is a great technique for a lean, tender meat like pork tenderloin, because you can cook it quickly without drying it out. The velveting technique—coating the pork in a cornstarch slurry—helps keep the meat supple while it cooks over high heat. Sake, or rice wine, is fragrant and slightly sweet, a perfect addition to this simple spring stir-fry. You can also use dry sherry wine or a small splash of sherry vinegar. If using larger asparagus, cut lengthwise into slices. The key to stir-fry success is to have all your ingredients measured, prepped, and at the ready. The stir-frying process moves fast, so it's critical that you're able to add ingredients quickly to the pan to avoid scorching.
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Sriracha Shrimp Rolls

Photo: Jennifer Causey
View Recipe: Sriracha Shrimp Rolls

Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.

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Grilled Asparagus with Fried Eggs and Pancetta

Photo: Jennifer Causey
View Recipe: Grilled Asparagus with Fried Eggs and Pancetta

Asparagus and fried eggs are a classic springtime combo for good reason—they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.

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Linguine Carbonara

Photo: Jennifer Causey
View Recipe: Linguine Carbonara

Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs.

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Perfect Pork Tenderloin

Photo: Jennifer Causey
View Recipe: Vietnamese-Style Pork Noodle Salad

Think of this refreshing salad as a deconstructed spring roll: cool rice noodles, crisp vegetables, and a sweet-and-spicy vinaigrette instead of a dipping sauce. Top it all off with savory stir-fried pork. Look for brown rice noodles on the Asian foods aisle of your supermarket or in your local Asian market. We love that they offer up whole-grain goodness, and, once cooked, they’re pretty much indistinguishable from white rice noodles. If you're unfamiliar with fish sauce, you'll find it on the Asian foods aisle, too. We find it to be indispensable in the kitchen, lending savory depth to all kinds of dishes; try a splash in meatloaf or burgers; guacamole; meat or chicken marinades; or spaghetti sauce.

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Mushroom and Spinach Omelet

Photo: Jennifer Causey
View Recipe: Mushroom and Spinach Omelet

A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.

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Sweet and Hot Pepper Open-Faced Egg Sandwiches

Photo: Jennifer Causey
View Recipe: Sweet and Hot Pepper Open-Faced Egg Sandwiches

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

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Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa

Photo: Jennifer Causey
View Recipe: Caribbean Grilled Pork Tenderloin with Grilled Pineapple Salsa

We cut the tenderloin in half before grilling for a nicely charred crust and a juicy inside in half the time. Traditionally, jerk seasoning is meant to be spicy, but we found the heat to be moderate and not overwhelming in this dish. Fresno chiles look like red jalapeños, and are slightly milder than green jalapeños. The grilled pineapple salsa is a fantastic accompaniment for the pork, well balanced between sweet pineapple, tart lime, pungent onion, and fragrant cilantro. The salsa would also work well with grilled chicken or fish. Serve with ice cold Red Stripe Jamaican lager for a full-on island meal experience.

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