Dish&Dash

Dish&Dash Quick, delicious, and easy-to-follow recipes for your everyday meals. Let’s cook together!
(1)

09/24/2026

Creamy, spicy, and dangerously good 🔥 Juicy Cajun chicken over silky linguine in a sauce you'll want to drink. Full recipe in the comments 👇

09/21/2026

Creamy Buffalo Chicken Bowtie Pasta
Ingredients:

12 oz farfalle (bowtie) pasta

1 lb boneless, skinless chicken breasts, cut into chunks

1 tbsp olive oil

1 tbsp butter

1 tsp garlic powder

1 tsp onion powder

½ tsp smoked paprika

Salt and black pepper to taste

¾ cup buffalo wing sauce

1 cup heavy cream

½ cup whole milk

1½ cups sharp cheddar cheese, freshly shredded

½ cup mozzarella cheese, shredded

2 tbsp cream cheese (optional, for extra creaminess)

1 tsp dried parsley (plus more for garnish)

Instructions:

Boil the pasta (10–12 minutes):
Bring a large pot of salted water to a boil. Cook farfalle according to package directions until al dente. Drain and set aside.

Season and sear the chicken (6–8 minutes):
Heat olive oil in a large skillet over medium-high heat.
Season chicken with garlic powder, onion powder, smoked paprika, salt, and pepper.
Cook until golden brown on the outside and fully cooked inside (165°F). Remove from skillet and set aside.

Start the sauce (2 minutes):
Reduce heat to medium. Add butter to the same skillet.
Stir in buffalo sauce, heavy cream, and milk. Bring to a gentle simmer.

Melt the cheese (3–4 minutes):
Lower heat to medium-low. Add cheddar, mozzarella, and cream cheese.
Stir continuously until smooth and creamy.

Combine everything (2–3 minutes):
Return cooked chicken to the skillet.
Add drained pasta and toss until fully coated in the sauce.
Sprinkle with dried parsley and adjust seasoning if needed.

Optional broil finish (3–5 minutes):
Transfer to a lightly greased oven-safe dish and broil briefly for a lightly browned, bubbly top like in the photo.

Durations:

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

09/21/2026

Meatloaf with Mushroom Gravy

Ingredients:

For the Meatloaf:

2 pounds ground beef (80/20 recommended)

1 cup breadcrumbs

½ cup whole milk

1 small onion, finely diced

3 cloves garlic, minced

2 large eggs

¼ cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon dried thyme or Italian seasoning

For the Mushroom Gravy:

2 tablespoons unsalted butter

8 ounces mushrooms, sliced

2 tablespoons all-purpose flour

2 cups beef broth

1 teaspoon Worcestershire sauce

Salt and black pepper to taste

Fresh parsley, chopped (optional garnish)

Instructions:

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or line a rimmed baking sheet with parchment paper.

In a small bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes to soften.

In a large mixing bowl, add ground beef, soaked breadcrumbs, diced onion, garlic, eggs, ketchup, Worcestershire sauce, salt, pepper, and thyme. Mix gently until just combined—do not overmix.

Shape the mixture into a loaf and place it in the prepared baking dish or on the baking sheet.

Bake for 45–55 minutes, or until the internal temperature reaches 160°F (71°C).

During the last 15 minutes of baking, prepare the mushroom gravy. In a large skillet over medium heat, melt butter.

Add sliced mushrooms and sauté for 5–7 minutes until softened and lightly browned.

Sprinkle flour over the mushrooms and stir constantly for 1–2 minutes to cook out the raw flour taste.

Gradually whisk in beef broth and Worcestershire sauce. Simmer for 4–6 minutes until thickened. Season with salt and pepper to taste.

Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

Spoon warm mushroom gravy over sliced meatloaf and garnish with fresh parsley if desired.

Serve with mashed potatoes or roasted vegetables. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Durations:

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 70 minutes

09/14/2026

Marry Me Chicken Pasta
12 oz penne or fettuccine pasta

2 large boneless, skinless chicken breasts, cut into bite-sized pieces

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes (optional)

½ teaspoon salt

¼ teaspoon black pepper

¾ cup chicken broth

1 cup heavy cream

½ cup grated Parmesan cheese

½ cup sun-dried tomatoes, chopped

½ teaspoon paprika

Fresh basil or parsley, for garnish

Instructions:

Boil the Pasta (10–12 minutes):
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.

Cook the Chicken (6–8 minutes):
While pasta cooks, heat olive oil in a large skillet over medium heat.
Add chicken pieces, season with salt, pepper, paprika, and Italian seasoning. Cook until golden and fully cooked through. Remove chicken and set aside.

Sauté Garlic (1 minute):
In the same skillet, add minced garlic and cook until fragrant (about 30 seconds).

Create the Cream Sauce (5–7 minutes):
Pour in chicken broth and scrape up any browned bits. Stir in heavy cream, Parmesan cheese, sun-dried tomatoes, and red pepper flakes.
Simmer until slightly thickened.

Combine (3–4 minutes):
Return cooked chicken to the skillet. Add drained pasta and toss until evenly coated in the creamy sauce.

Simmer Briefly (2–3 minutes):
Let everything simmer together so flavors meld and sauce thickens to your desired consistency.

Rest & Serve:
Remove from heat and let sit for 2–3 minutes. Garnish with fresh basil or parsley before serving.

Serving Suggestion:

Serve with warm garlic bread and a crisp Caesar salad for a restaurant-style meal at home.

Storage Tip:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream or broth to loosen the sauce.

Durations:

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

09/13/2026

Chicken Pepper Rice Skillet

Ingredients:

2 tablespoons olive oil

1 lb boneless, skinless chicken breast, diced

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

3 cloves garlic, minced

1 cup long-grain white rice, uncooked

2 cups chicken broth

1 can (10 oz) diced tomatoes, undrained

1 teaspoon paprika

1 teaspoon Italian seasoning

½ teaspoon chili flakes (optional)

1 teaspoon salt

½ teaspoon black pepper

1 cup shredded mozzarella or cheddar cheese

Optional: chopped parsley for garnish

Instructions:

Prep the skillet: Heat olive oil in a large 12-inch skillet over medium heat. (1–2 minutes)

Cook the chicken: Add diced chicken to the skillet. Season lightly with salt and pepper and cook for 5–6 minutes, stirring occasionally, until lightly browned.

Sauté vegetables: Add diced onion and bell peppers to the skillet. Cook for 4–5 minutes until softened.

Add garlic and spices: Stir in minced garlic, paprika, Italian seasoning, and chili flakes. Cook for 1 minute until fragrant.

Add rice and liquids: Stir in the uncooked rice, chicken broth, and diced tomatoes with their juices. Mix well to combine.

Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and cook for 15–18 minutes, stirring once or twice, until the rice is tender and most of the liquid is absorbed.

Add cheese: Sprinkle shredded cheese evenly over the skillet. Cover and cook for 2–3 minutes until the cheese melts.

Serve: Remove from heat and let rest for 3 minutes. Garnish with chopped parsley and serve warm.

09/13/2026

Crispy French Dip Tortilla Roll-Ups

Ingredients:

4 large flour tortillas

8 slices deli roast beef

1 cup shredded provolone or mozzarella cheese

2 tablespoons cream cheese, softened

2 tablespoons mayonnaise

1 teaspoon garlic powder

1 teaspoon onion powder

2 tablespoons butter, melted

Au Jus Dipping Sauce:

1 packet au jus gravy mix

2 cups water

Instructions:

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the spread. In a small bowl, mix the cream cheese, mayonnaise, garlic powder, and onion powder until smooth.

Assemble the tortillas. Lay each tortilla flat and spread a thin layer of the cream cheese mixture over the surface.

Add the filling. Place slices of roast beef evenly over each tortilla and sprinkle shredded provolone or mozzarella cheese on top.

Roll the tortillas. Tightly roll each tortilla into a log shape.

Slice into roll-ups. Using a sharp knife, cut each rolled tortilla into 1–1½ inch pieces.

Prepare for baking. Place the roll-ups cut side up on the prepared baking sheet. Brush the tops lightly with melted butter.

Bake. Bake for 12–15 minutes until the tortillas become crispy and the cheese melts.

Make the dipping sauce. While the roll-ups bake, combine the au jus mix and water in a small saucepan. Bring to a simmer and cook for about 3–4 minutes until slightly thickened.

Serve. Serve the crispy tortilla roll-ups warm with the au jus dipping sauce on the side

09/12/2026

Easy Pizza Casserole
Ingredients

300 g (10 oz) pasta (penne or rotini)

500 g (1 lb) ground beef or Italian sausage

1 small onion, chopped

3 cloves garlic, minced

2 cups marinara or pizza sauce

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon black pepper

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

½ cup sliced pepperoni

½ cup sliced black olives (optional)

½ cup diced bell peppers (optional)

1 tablespoon olive oil

Instructions

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

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

Cook the Meat (5–7 minutes)
In a large skillet over medium heat, add olive oil and cook the ground beef or Italian sausage until browned. Break it apart as it cooks and drain excess grease if needed.

Add Onion and Garlic (2–3 minutes)
Stir in the chopped onion and minced garlic. Cook until softened and fragrant.

Add Sauce and Seasoning (2 minutes)
Pour in the marinara or pizza sauce. Add Italian seasoning, salt, and pepper. Stir well and let it simmer for about 2 minutes.

Combine Pasta and Sauce
Add the cooked pasta to the skillet and mix until well coated with the sauce and meat mixture.

Assemble the Casserole
Transfer the mixture into the prepared 9×13-inch baking dish. Sprinkle mozzarella and Parmesan cheese evenly over the top. Add pepperoni slices, olives, and diced bell peppers if using.

Bake (15–20 minutes)
Bake in the preheated oven for 15–20 minutes, until the cheese is melted, bubbly, and lightly golden.

Serve
Let the casserole rest for about 5 minutes before serving. Enjoy with garlic bread or a fresh green salad.

09/12/2026

Cheesy Beef Spaghetti in Savory Garlic Sauce
Ingredients

300 g (10 oz) spaghetti

500 g (1 lb) ground beef

2 tablespoons butter

4 cloves garlic, minced

1 small onion, finely chopped

2 cups marinara or tomato sauce

1 teaspoon Italian seasoning

½ teaspoon paprika

Salt and black pepper to taste

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons chopped fresh parsley (optional)

Instructions

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

Cook the Beef (5–7 minutes)
In a large skillet over medium heat, cook the ground beef until browned. Break it apart with a spoon while cooking. Drain excess grease if needed.

Sauté Garlic and Onion (2–3 minutes)
Add butter, chopped onion, and minced garlic to the skillet. Cook until fragrant and the onion becomes soft.

Add the Sauce (5 minutes)
Stir in marinara sauce, Italian seasoning, paprika, salt, and pepper. Let the sauce simmer for about 5 minutes.

Combine with Spaghetti (2 minutes)
Add the cooked spaghetti to the skillet and toss until the pasta is fully coated with the sauce.

Add Cheese
Sprinkle mozzarella and Parmesan cheese over the pasta and stir gently until the cheese melts and becomes creamy.

Serve
Garnish with chopped parsley and serve hot with garlic bread or a fresh salad.

Durations

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

Creamy Cajun Chicken with Cheesy Garlic PastaIngredients:For the Chicken:2 large chicken breasts1 tablespoon olive oil1 ...
09/12/2026

Creamy Cajun Chicken with Cheesy Garlic Pasta

Ingredients:

For the Chicken:

2 large chicken breasts

1 tablespoon olive oil

1 tablespoon Cajun seasoning

½ teaspoon paprika

½ teaspoon garlic powder

½ teaspoon salt

¼ teaspoon black pepper

For the Creamy Pasta:

12 oz fettuccine or linguine

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 cup whole milk

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

½ teaspoon Italian seasoning

Optional Garnish:

Fresh parsley, chopped

Extra Parmesan cheese

Instructions:

Cook the pasta. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions (about 9–10 minutes) until al dente. Drain and set aside.

Season the chicken. Pat the chicken breasts dry and rub with olive oil. Sprinkle Cajun seasoning, paprika, garlic powder, salt, and black pepper evenly on both sides.

Cook the chicken. Heat a large skillet over medium-high heat. Cook the chicken for about 5–6 minutes per side until golden brown and cooked through. Remove from the skillet and let rest for 5 minutes, then slice into strips.

Prepare the garlic sauce. In the same skillet, reduce heat to medium. Melt the butter and add the minced garlic. Cook for 1 minute until fragrant.

Add liquids. Pour in the heavy cream and milk. Stir well and let simmer for 3–4 minutes until slightly thickened.

Add cheese and seasoning. Stir in mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Continue stirring until the cheese melts and the sauce becomes smooth and creamy.

Combine pasta and sauce. Add the cooked pasta to the skillet and toss until fully coated in the creamy garlic sauce.

Plate the dish. Serve the creamy pasta on a plate and top with sliced Cajun chicken.

Garnish and serve. Sprinkle with fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot.

09/12/2026

Creamy Tomato Chicken Spaghetti
Ingredients

250 g (9 oz) spaghetti

2 filets de poulet

1 tablespoon olive oil

2 tablespoons butter

3 cloves garlic, minced

1 cup heavy cream

1 cup diced tomatoes

½ cup Parmesan cheese, grated

1 teaspoon paprika

½ teaspoon Italian seasoning

Salt and black pepper to taste

Fresh parsley, chopped (garnish)

Instructions

Cook the spaghetti (8–10 minutes)
Bring a pot of salted water to a boil and cook the spaghetti until al dente. Drain and set aside.

Season and cook the chicken (6–7 minutes)
Season chicken with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat and cook the chicken until golden and fully cooked. Remove and slice.

Make the garlic butter sauce (2 minutes)
In the same pan, melt butter and sauté the minced garlic until fragrant.

Add cream and tomatoes (3–4 minutes)
Pour in the heavy cream and diced tomatoes. Add Italian seasoning and simmer until slightly thick.

Add cheese (2 minutes)
Stir in the Parmesan cheese until the sauce becomes creamy.

Combine pasta and sauce (2 minutes)
Add the cooked spaghetti and toss until fully coated in the sauce.

Serve
Place sliced grilled chicken on top and garnish with chopped parsley.

Address

San Francisco, CA

Website

Alerts

Be the first to know and let us send you an email when Dish&Dash posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category