Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Baileys Irish Cream Chocolate Chip Cookies

There’s something magical about combining classic chocolate chip cookies with the smooth, creamy flavor of Baileys Irish Cream. These Baileys Irish Cream Chocolate Chip Cookies elevate a beloved treat into an indulgent dessert that’s perfect for adults.

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Baileys Irish Cream Chocolate Chip Cookies

Author: Chef Emy

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Instructions

Black Forest Cookies – Stephanie’s Sweet Treats

Black Forest Cookies

Author: Chef Emy

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Description

These black forest cookies are a chewy chocolate cookie. They have chocolate chips, white chocolate chips, and fresh cherries. They are a no mixer and a no chill recipe.

Ingredients

Scale

2 1/4 cups All-purpose flour
1/2 cup Unsweetened cocoa powder, for best results use dutch process cocoa powder
1/2 tsp Baking powder
1/2 tsp Baking soda
1 tsp Salt
1 cup Unsalted butter, melted and cooled
3/4 cup Brown sugar, packed light or dark
3/4 cup White granulated sugar
1 tsp Pure vanilla extract
2 Large eggs, room temperature
1 cup White chocolate chips, Plus more to top the cookies
1/2 cup Semisweet chocolate chips, Plus more to top the cookies
1 cup Fresh cherries, Washed, pitted, and cut into quarters

Instructions

Melt the butter in the microwave and let it chill for 10-15 minutes until it is room temperature. Prepare the cherries and cut them into small quarters. 1 cup Unsalted butter, 1 cup Fresh cherries
Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Set aside.
In a medium bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.2 1/4 cups All-purpose flour, 1/2 cup Unsweetened cocoa powder, 1/2 tsp Baking powder, 1/2 tsp Baking soda, 1 tsp Salt
In a large bowl, add melted butter, brown sugar, sugar, vanilla, and eggs. Use a rubber spatula to mix until smooth. 1 cup Unsalted butter, 3/4 cup Brown sugar, 3/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
Add in the dry ingredients and mix until combined. It will be a soft dough. Add the white chocolate chips, chocolate chips, and fresh cherries. 1 cup White chocolate chips, 1/2 cup Semisweet chocolate chips, 1 cup Fresh cherries
Use a large cookie scoop (3oz cookie scoop) to scoop the dough. Place 6 cookie dough balls per cookie sheet.
Bake one cookie sheet at a time. Bake for 13-15 minutes. While warm, top with extra chocolate chips and white chocolate chips.
Let the cookie sit on hot pan for 10 minutes. Then, transfer to a cooling rack to cool.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 303kcal
Sugar: 25g
Protein: 3g

The Ultimate Crumbl Dark Dream Cookies (Rich, Fudgy + Loaded With Chocolate)

Crumbl Dark Dream Cookies Thick Chocolate Chocolate Chip Copycat

Author: Chef Emy

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Description

These Crumbl dark dream cookies are double chocolate chocolate chip cookies, baked just enough to keep them super soft and chewy and perfect for all chocoalte lovers

Ingredients

Scale

1/2 cup butter
3/4 cup brown sugar
2 tbsp granulated sugar
1 large egg
2 tsp vanilla extract
1 & 1/4 cup flour
1/2 cup dutch processed cocoa powder
1/2 tsp baking soda
1/4 tsp salt
2/3 cup semi sweet chocolate chips
1/3 cup semi sweet chocolate chips for decoration

Instructions

Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
Cream the butter, brown sugar, and granulated sugar together until creamy.
Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined. Add in the 2/3 cup of chocolate chip and gently fold.
Scoop out 8 equally sized cookie dough balls, place them on a baking sheet and top each cookie with more chocolate chips. and gently flatten to about 1 inch in thickness.
Bake the cookies in the preheated oven for 10 minutes then let cool on the baking sheet for another 10 minutes then transfer to a cooling rack.

Notes

These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also store them in an airtight container in the fridge for up to a week.
These cookies can also be frozen in an airtight container for up to 2 months.
Once youre ready to enjoy them you can pop them in the microwave for a few seconds to get it all ooey gooey and enjoy it!

Nutrition

Calories: 422Calories
Sugar: 33g
Protein: 5g

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

Author: Chef Emy

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Description

Delectable, insane, buttery, rich, thick, soft-batch chocolate chip cookies are pure “Nirvana”. You won’t want to miss out on these!

Ingredients

Scale

14 tablespoons unsalted butter softened
1 cup granulated sugar
½ cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour + a few extra tablespoons, see ** in directions below–I used 2 extra tablespoons
1 teaspoon baking soda
½ teaspoon salt or sea salt
3 cups chocolate chips ( any variation of chocolate chips or chocolate chunks)

Instructions

Preheat oven to 350°F. Line baking sheets with parchment or spray with non-stick spray.
Partially melt butter: microwave it halfway or place it in a metal bowl in the preheating oven until half melted. Let cool.
Beat cooled butter with sugars until light and fluffy. Mix in vanilla and eggs one at a time.
Add flour, baking soda, and salt. Mix on low until combined. If dough is too wet, add flour 1 tablespoon at a time (no more than 3 tablespoons extra).
Fold in chocolate chips. Scoop dough (1/4 cup for large cookies, 1.5 tablespoons for medium) onto baking sheets, spacing for spreading. Press slightly and add extra chocolate chips on top if desired.
Bake one tray at a time: 10–12 minutes for large cookies, 8–9 minutes for small. Cool on a wire rack.
Store in an airtight container. Makes 1 dozen large or 2 dozen small cookies.

Notes

Enjoy! I used 1 cup Ghirardelli Semi-Sweet Chocolate Chips, 1 cup Ghirardelli Milk Chocolate Chips, and 1 cup 60% Ghirardelli Cacao Bittersweet Chocolate Chips in my recipe.

Nutrition

Calories: 365kcal
Sugar: 34g
Protein: 3g

Brown Butter Sourdough Discard Chocolate Chip Cookies

🍪 These Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and loaded with deep flavor from brown butter, cinnamon, and discard!

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Brown Butter Sourdough Discard Chocolate Chip Cookies

Author: Chef Emy

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Description

Brown Butter Sourdough Discard Chocolate Chip Cookies are rich, chewy, and full of flavor thanks to brown butter and a tangy discard twist.

Ingredients

Scale

1 cup unsalted butter
1 cup light brown sugar, packed
½ cup granulated sugar
1 large egg + 1 large egg yolk
½ cup sourdough discard, unfed
1 tablespoon vanilla extract
2–1/3 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
½ teaspoon ground cinnamon
1–1/2 cups dark or semi-sweet chocolate chips or chopped chocolate, plus extra for topping
flaky sea salt, for garnish (optional)

Instructions

Melt the butter in a saucepan over medium heat. Stir and swirl occasionally until it foams, then turns golden brown and smells nutty. Scrape all the browned bits into a large mixing bowl. Let it cool for 10–15 minutes.
Add brown sugar and granulated sugar to the brown butter and whisk to combine.
Add the egg, egg yolk, and vanilla extract and whisk until smooth and glossy.
Stir in the sourdough discard until fully incorporated.
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients and stir with a spatula or wooden spoon until just combined. Fold in the chocolate chips or chunks.
Cover and refrigerate the dough for at least 2 hours or up to 72 hours. Chilling is essential for thicker, more flavorful cookies.
When ready to bake, preheat oven to 350°F and line baking sheets with parchment paper. Scoop dough into 2-tablespoon-sized balls and place 2 inches apart.
Bake for 10–12 minutes or until the edges are golden and the centers still look slightly soft.
Immediately after baking, press extra chocolate chips on top and use a large round cookie cutter or glass to gently “scoot” the cookies into perfect circles, if desired.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack. Sprinkle with flaky sea salt if using. Allow to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 5 days.
Add a slice of sandwich bread to the container to help keep cookies soft.
Warm baked cookies in a 300°F oven for 3–5 minutes.
Microwave individual cookies for 8–10 seconds for a quick warm-up.
Air fryer: Heat at 300°F for 2–3 minutes for a slightly crisp edge.
Freeze baked cookies in a zip-top bag for up to 2 months. Let cookies cool completely. Freeze in a single layer or stack with parchment between layers in a zip-top bag. Reheat in a 300°F oven for 3–5 minutes to achieve a fresh-baked feel.
Freeze cookie dough balls on a baking sheet, then store in a freezer bag for up to 3 months. Bake frozen dough balls straight from the freezer, adding 1–2 minutes to the bake time.
Chill the dough for at least 2 hours to help cookies hold their shape and deepen flavor.
Use room-temperature sourdough discard for optimal texture and even mixing.
Brown the butter carefully and scrape in all the browned bits for maximum flavor.
Press extra chocolate chips on top before or after baking for a bakery-style look.
“Scoot” cookies into round shapes right after baking to make them look picture-perfect.
No alternate methods apply for this recipe. Cookies must be baked in a conventional oven.
Store leftover cookies at room temperature for snacking throughout the week.
Crumble leftover cookies over ice cream or yogurt for a quick dessert.
Use leftover cookie dough chunks in brownies, milkshakes, or skillet cookies for a delicious treat.

Nutrition

Calories: 161kcal
Sugar: 14g
Protein: 1g

Perfectly Succulent Roasted Rack of Lamb

Discover the secret to the perfect roasted rack of lamb with garlic and herbs. A simple yet impressive dish! #RoastedLamb #DinnerParty

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Roasted Rack of Lamb Recipe

Author: Chef Emy

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Instructions

Greek Style Roasted Lamb • Olive & Mango

Greek Style Roasted Lamb | Olive & Mango

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Greek Style Roasted Lamb

Author: Chef Emy

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Instructions

Roasted Duck Legs with Black Pepper Sauce

Roasted Duck Legs with Black Pepper Sauce

Author: Chef Emy

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Description

These roasted duck legs with black pepper sauce are suitable for either daily meals or special occasions. They can be put on both Asian and Western dinner tables.

Ingredients

Scale

4 duck legs
2 oz ginger, peeled and crushed, divided
1/4 teaspoon salt
1/4 cup rice wine or sake
1–2 tablespoons whole black peppercorns, crushed (see Notes for more details)
2 tablespoons lightly crushed garlic
1/4 cup light soy sauce
2 tablespoons oyster sauce
3 tablespoons shaoxing wine
1 teaspoon sugar (to taste)
2 teaspoons sesame oil (or replace with vegetable oil)
1/2 cup water

Instructions

Lightly pierce the meat side of the duck legs and score the skin. Avoid cutting through the skin.
In a large bowl or tray, rub the duck legs with half of the crushed ginger and all of the salt and rice wine (or sake). Set aside for 10-15 minutes.
In a mixing bowl, add the remaining crushed ginger, crushed black peppercorns, garlic, light soy sauce, oyster sauce, shaoxing wine, sugar and sesame oil. Stir to combine.
Pat dry the duck legs. Use a shallow plate or tray which is large just enough to snuggle the duck legs on a single layer. Add about 6 tablespoons (90ml) of the marinade to the plate/tray. Then arrange the duck legs on a single layer to marinate the meat side. Alternatively, pour 1½ tablespoons of marinade over the meat side of each duck leg, then place them skin side up.
If some of the marinade gets onto the skin of the duck legs, pat dry. Marinate for about an hour (or you can marinate overnight in the refrigerator). Reserve the remaining marinade to make the black pepper sauce later.
Preheat the oven to 205°C (400°F). Arrange the duck legs skin-side up on a wired rack over a baking sheet lined with foil. Roast for about 35 minutes or until just cooked through. During the last 10 minutes in the oven, you can move them to the upper rack and switch to broil, or increase the heat to 220°C (425°F) to help the skin turn golden brown.
While roasting the duck legs, transfer the reserved marinade to a small saucepan. Place over medium heat and once it starts to simmer, add the water. Adjust the heat and let the sauce simmer with the lid on for about 10 minutes until the flavors are combined and the sauce has reduced slightly. Taste and adjust to your liking with more soy sauce or sugar if desired.
Transfer the roasted duck legs to serving plates and pour the sauce over them. Serve right away.

Notes

If you are short on time, it is okay to skip the first two steps.
Use more or less black peppercorns depending on how hot you want the sauce to be.
You can serve these roasted duck legs with black pepper sauce and either steamed rice or roasted/boiled potatoes on the side.

Nutrition

Calories: 468kcal
Sugar: 2g
Protein: 49g

The Juiciest Oven-Baked Lamb Chops – Foolproof & Flavorful!

This oven-baked lamb chops recipe is the easiest and most delicious you’ll ever make! Perfectly tender and moist, it’s great for any gathering, holiday, or even a cozy movie night. Many people hesitate to cook lamb, but follow this step-by-step guide, and you’ll be a pro in no time! #LambChops #OvenBakedLamb #EasyDinner #HolidayMeals #TenderAndJuicy #HomeCooking #FlavorfulMeals

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Easy Baked Lamb Chops Recipe

Author: Chef Emy

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Description

This easy baked lamb chops recipe is the easiest, juiciest, and comes together in under 30 minutes. They are pan-seared for a delicious crust, then baked until tender and juicy.

Ingredients

Scale

8 Lamb Chops medium size
1 teaspoon Blackpepper
2 teaspoon Salt
1 tablespoon Oregano dried
½ teaspoon Onion powder
2 teaspoon Thyme dried
½ tablespoon Smoked Paprika
3–4 Garlic cloves
½ Red bell pepper
¼ cup Olive oil
Juice from ½ Lemon
Fresh Parsley

Instructions

Roughly process or blend the ½ red bell pepper, fresh parsley and garlic with a processor or chopper.
Using a chopping board, divide the lamb rack into 8 chops (Depends how many chop your rack has).
Transfer lamb into a bowl, add the chopped bell pepper mix with the rest of the ingredients and mix with your hands till well coated.
Cover with a cloth or plastic and let it marinate for 1 hour in the refrigerator, but should come back to room temperature before cooking.
Preheat Oven to 400°F.
In a cast iron skillet, add about 2 tablespoon olive oil on medium heat, oil has to be very hot. Add lamb chops and sear each side for about 1-2 minutes. Repeat process for the rest of the chops.
After all the chops have been seared, now transfer to the skillet. Avoid overlapping at this point, like the lamb chop under won't be fully cooked. Now put skillet into the hot oven.
Bake at 400°F for 2-5( medium rare – medium), or 5-10 minutes (medium well- well done).
If your skillet couldn't carry all 8 lamb chops, repeat the process with the rest. Make sure you wipe the skillet before putting next batch.
Now remove from the oven and skillet and serve on a plate. If left in the skillet, it continues cooking.
Garnish with the fresh parsley. Serve with your favorite side and dip. Enjoy.

Notes

Notes Make sure they are cut evenly to ensure even cooking. Can also add your favorite seasonings. The longer you marinate, the more tasty it becomes. Ensure the lamb chops reach room temperature before cooking. Do not overcrowd the pan. Avoid overlapping. Allow the baked lamb chops to rest for about 3-5 minutes. This will help them stay juicy and tender.

Nutrition

Calories: 352kcal
Sugar: 0.4g
Protein: 42g

Rack of Lamb

This rack of lamb is coated with garlic and fresh herbs, then roasted in the oven until tender and juicy. The perfect recipe for any special occasion that takes just minutes to put together!

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Rack of Lamb with Garlic and Rosemary

Author: Chef Emy

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Description

This rack of lamb is coated with garlic and fresh herbs, then roasted in the oven until tender and juicy. The perfect recipe for any special occasion that takes just minutes to put together!

Ingredients

Scale

2 racks of lamb 8 bones each, frenched
3 tablespoons olive oil
1 tablespoon garlic minced
2 tablespoons fresh rosemary leaves minced
1 tablespoon thyme leaves minced
1 tablespoon parsley leaves minced, plus more for garnish
salt and pepper to taste
cooking spray

Instructions

Preheat the oven to 450 degrees F. Line a sheet pan with foil and coat the foil with cooking spray.
Place the olive oil, garlic, rosemary, thyme, parsley and salt and pepper in a bowl. Stir to combine.
Rub the olive oil mixture all over both racks of lamb. Let the lamb sit at room temperature for 30-45 minutes.
Bake for 20-25 minutes or until a thermometer inserted into the thickest part of the meat registers 120 degrees F (for medium rare meat).
Remove the racks from the oven. Cover with foil and let rest for 10 minutes, or until the thermometer registers 125 degrees F.
Slice the lamb in between the bones. Sprinkle with additional parsley, then serve.

Nutrition

Calories: 482kcal
Sugar: 1g
Protein: 24g

Baileys Irish Cream Chocolate Chip Cookies

Instructions

Black Forest Cookies – Stephanie’s Sweet Treats

Description

Ingredients

Instructions

Notes

Nutrition

The Ultimate Crumbl Dark Dream Cookies (Rich, Fudgy + Loaded With Chocolate)

Description

Ingredients

Instructions

Notes

Nutrition

Best Soft Batch Chocolate Chip Cookies! Pure Nirvana

Description

Ingredients

Instructions

Notes

Nutrition

Brown Butter Sourdough Discard Chocolate Chip Cookies

Description

Ingredients

Instructions

Notes

Nutrition

Perfectly Succulent Roasted Rack of Lamb

Instructions

Greek Style Roasted Lamb • Olive & Mango

Instructions

Roasted Duck Legs with Black Pepper Sauce

Description

Ingredients

Instructions

Notes

Nutrition

The Juiciest Oven-Baked Lamb Chops – Foolproof & Flavorful!

Description

Ingredients

Instructions

Notes

Nutrition

Rack of Lamb

Description

Ingredients

Instructions

Nutrition

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