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F*ck Dinner

@fck.dinner

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20+ yrs in food media. 🎥
The dinner fairy ain’t coming—I’m the next best thing.🧚‍♀️
📍Seattle, WA
💌 [email protected]

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ROSEMARY POTATO WHITE BEAN SOUP

Making a whole pot of soup and THEN you need to come up with a side to make it a meal? NAAAAAHHHHH. 😂

This is basically my soup version of aligot: super creamy fondue-like mashed potatoes…with rosemary, white beans, and GLORIOUS Gruyère.

The beans make it a full meal, the cheese makes it f*cking delicious, and crusty bread is obviously invited to THIS party!

Recipe👇
ROSEMARY POTATO WHITE BEAN SOUP
Serves 6
Ingredients
* 2 tbsp butter + 1 tbsp olive oil
* 1/2 onion, chopped
* 2 cloves garlic, minced
* 1/2–1 tsp rosemary or 1 whole fresh sprig
* 2 lbs potatoes, chunked up
* 1 can (15 oz) white beans, drained
* * 4–5 cups chicken broth, plus extra if needed
* 8 oz pre-shredded Gruyère cheese
* 1/2 cup heavy cream
* 1–2 tsp vinegar or fresh lemon juice, to taste
* 1 cup gruyère cheese, shredded
* Salt + black pepper, to taste

Directions
1. Melt the butter and oil (or one or the other) in a large pot over medium heat. Add the onion, garlic, and rosemary and cook for 5 minutes, until soft.
2. Add the potatoes, white beans, and 4 cups broth. Bring to a boil, then reduce to a gentle simmer. Cook for 15–20 minutes, until the potatoes are fork-tender.
3. Turn off the heat and remove the rosemary sprig, if using. Use an immersion blender to blend the soup until smooth. If it’s too thick, add more broth as needed.
4. Stir in the vinegar or lemon juice, then the half-and-half or cream.
5. With the heat OFF, add the Gruyère a handful at a time, stirring well after each addition until melted and smooth.
6. Season with salt and black pepper to taste. Serve with crusty bread and sink in.

#fckdinner #easyAFmeals #souprecipes #fallrecipes #easydinner by @fck.dinner

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a month ago

F*ck yes to big, juicy bites.

F*ck yes to simple ingredients, clever twists, and food that delivers way more than the effort it takes.

Less work. More delicious.

And more food that makes you dance.

Welcome to F*ck Dinner. ❤️

#fckdinner #easydinner #dinnerideas #easyrecipes #lazygirlcooking taken in Seattle, Washington by @fck.dinner

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2 months ago

THIS IS A SLAM DUNK DINNER. 🏀

And I’ve got plenty more where this came from.

I post every day—easy AF meals, shortcuts, and kitchen hacks—because let’s be honest, figuring out WHAT to make is usually the hardest part of dinner.

A cross between Huevos Rancheros and Huevos Ahogados, this is a brinner winner. 🍳🫘 🌶️

Recipe 👇
Ingredients: • 2 cans black beans • 1 to 1.5 cans enchilada sauce • 4–6 eggs • Salt + pepper • Flour or corn tortillas
Toppings: Cheese, avocado, jalapeños, cilantro, Greek yogurt or sour cream, hot sauce

Directions:
1. Heat a little oil in a large skillet. Add black beans and enchilada sauce. Simmer 5 minutes until slightly thickened.
2. Make wells in the mixture and crack in the eggs.
3. Season eggs with salt and pepper.
4. Cover and cook until whites are set and yolks are still a little jammy, about 10–12 minutes.
5. Warm tortillas while the eggs cook.
6. Load up with toppings and serve.

Dinner = handled.

#fckdinner #brinner #breakfastfordinner #onepanmeal #skilletdinner taken in Seattle, Washington by @fck.dinner

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4 months ago

PESTO CHICKEN SOUP 🥣💚

This is exactly how we do dinner at F*ck Dinner HQ: hard-working ingredients, clever shortcuts, and BIG flavor without making a whole damn thing of it. 🤗

One pot, simple ingredients, and a little Parmesan on top.

Grab some crusty bread for dunking, and you’ve got a cozy fall/winter dinner on repeat. Huzzah!!

Recipe 👇
Serves 4-6
INGREDIENTS:

* Olive oil
* 1 yellow onion, diced
* 2 cloves garlic, minced
* 1/2 cup dry orzo pasta
* 5 cups low-sodium chicken broth
* 1 can (15 oz) beans (cannelini, chickpeas, etc), drained and rinsed
* 1 to 2 cups broccoli florets, chopped small
* 1/2 rotisserie chicken or 1 lb cooked boneless, skinless chicken breasts, shredded
*1/2 cup pesto
* 1/2 lemon, juiced
* Salt and black pepper, to taste
* Grated Parmesan cheese for serving

INSTRUCTIONS:
1. Heat olive oil in a large pot over medium heat. Sauté onion for 5 minutes until soft, then stir in garlic for 30 seconds.

2. Add dry orzo to the pot. Stir frequently for 3-4 minutes until lightly toasted.

3. Pour in chicken broth and bring to a boil. Reduce heat to a gentle simmer and cook the orzo for 5 minutes.

4. Stir in broccoli and beans. Simmer for 4-5 minutes until orzo is al dente and the broccoli is tender.

5. Stir in the shredded chicken, pesto, and lemon juice. Simmer for 1-2 minutes until heated through.

6. Season with salt and pepper. Serve topped with grated Parmesan cheese and EVOO.

#FckDinner #EasyDinner #ChickenSoup #OnePotMeals #WeeknightDinner taken in Seattle, Washington by @fck.dinner

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a day ago

I’M NOT HERE TO BE HUMBLE. But I am here to help you. 
I spent 20+ years in corporate food media trying to help busy humans get dinner on the table.
 And you know what? Dinner still sucked.

We threw digital tools, meal kits, and every shiny new solution at the problem. And somehow, getting dinner on the table was STILL a whole damn thing. 
So now I’m doing it my way. Putting dinner in its place with stupid easy meals, snacks, and genius hacks so you can work smarter, not harder.  
How am I doing? Am I nailing it? Am I helping you? 
Tell me in the comments what you’re loving and what MORE you need. I’m listening.

What’s for dinner? F*ck Dinner ❤️‍🔥

#FckDinner
#EasyDinnerIdeas
#EasyMeals
#DinnerInspiration
#WomenEntrepreneurs taken in Seattle, Washington by @fck.dinner

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3 days ago

CREAMY PUMPKIN SAUSAGE PASTA

We’re celebrating fall with a creamy pumpkin & sausage pasta that tastes like it came out of a restaurant kitchen, but requires ONE PAN, ZERO CHOPPING, and is ready in less than 30 minutes.

FANCY AF PASTA. STUPID EASY.
MAJOR F*CK DINNER VIBES.

Recipe 👇
Serves 4-6
Ingredients:
* Olive oil
* 1 lb Italian sausage (mild or spicy, casings removed)
* 2 cloves garlic, minced
* 1-2 tsp poultry seasoning
* 1/4-1/2 tsp red pepper flakes
* Salt and pepper
* 1 can pumpkin purée
* 4-5 cups low-sodium chicken broth
* 1 lb short pasta (rigatoni, penne, or cavatappi)
* ¾ cup heavy cream
* ¾ cup freshly grated Parmesan cheese
* 1 tbsp butter
* ¼ cup walnuts or pecans, toasted and chopped

Directions:
1. Toss chopped walnuts or pecans into a dry skillet over medium-low heat. Toast for 5 minutes until fragrant and golden. Set aside in a small bowl.
2. In a large skillet, over medium-high heat, brown the Italian sausage in a few glugs of olive oil, breaking it up with a spoon until cooked through.
3. Drop the heat slightly. Stir in the minced garlic, poultry seasoning, salt, pepper, and red pepper flakes. Cook for 1 minute until fragrant.
4. Stir in the pumpkin purée and chicken broth, scraping up the flavorful bits from the bottom. Bring to a rolling boil, toss in the dry pasta, cover with a lid, and drop the heat to medium. Simmer for 10-12 minutes, stirring occasionally so nothing sticks. Add more liquid as needed.
5. Once the pasta is al dente, turn the heat to low. Stir in the butter, heavy cream, and Parmesan cheese. Stir continuously for a minute or two until a thick, rich sauce forms.
6. Serve it topped with your toasted nuts, extra parm, more black pepper, and enjoy!

#FckDinner #OnePotPasta #EasyPastaRecipes #FallRecipes #EasyDinnerIdeas taken in Seattle, Washington by @fck.dinner

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4 days ago

ONE-PAN MARRY ME CHICKEN WITH ORZO🍗

Marry Me Chicken? I’ll take the chicken. You can keep the marriage. 😂

Recipe👇
Serves 4
Ingredients:
* 2 tbsp olive oil
* 1½ lbs boneless, skinless chicken breast, cubed
* salt and pepper
* 3 cloves garlic, minced
* ¾ cup sun-dried tomatoes packed in oil, drained
* 2 tsp dried oregano
* 2 tsp smoked paprika
* ½-1 tsp red pepper flakes
* 1 cup orzo
* 3 cups chicken broth
* 1 cup heavy cream
* 3 large handfuls of fresh spinach
* ¾ cup freshly grated Parmesan
* 1 T butter
* More parm, olive oil, pepper, to finish

Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add chicken, season with pepper and salt, and cook for 2–3 minutes.
2. Add sun-dried tomatoes, garlic, oregano, smoked paprika, red pepper flakes. Cook for another 3–4 minutes.
3. Stir in orzo and chicken broth.
4. Reduce heat to medium, cover, and cook for about 12 minutes, stirring once so the orzo doesn’t stick.
5. Stir in heavy cream and spinach.
6. Add Parmesan and butter, stir until creamy, and serve!

Inspo/recipe: @kalejunkie 👋💗

#FckDinner #OnePanMeals #EasyDinner #ChickenOrzo #WeeknightDinner taken in Seattle, Washington by @fck.dinner

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5 days ago

Is this halloumi hack FACT OR WHACK? 🧀

You asked, @a_maria_m1 and I tested it (3 months later—sorry! 😂).

The results? Ehhhhh… 🤷‍♀️
Worth the extra step? I say NOPE.

Still gonna eat tons of halloumi tho—I can’t quit it!!

#FckDinner #Halloumi #FoodHacks #KitchenTips #FactOrWhack taken in Seattle, Washington by @fck.dinner

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6 days ago

BLP: BACON LETTUCE PEANUT BUTTER

My all-time fave sando. Don’t knock it till you try it. 👀🥓🥜

The formula: Toasted bread + mayo + lettuce + crispy bacon + peanut butter.

Would you take a bite? 👇

I know you would @colepetersonrocks

#FckDinner #SandwichLovers #WeirdFoodCombos #EasyMeals #BLT taken in Seattle, Washington by @fck.dinner

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7 days ago

FAST AF BUTTERNUT SQUASH SOUP
cinnamon + white beans + coconut milk

FAST AF BUTTERNUT SQUASH SOUP

My signature roasted butternut squash soup just got the F*CK DINNER treatment. 🔥

Frozen squash. A can of beans to make it a one-pot dinner. Smoked paprika + cinnamon to add depth. Nutty-sweet coconut milk.

NO ROASTING REQUIRED 🚫

Recipe👇
Serves 4-6
Ingredients:
* 2 tbsp extra virgin olive oil and/or butter
* 1 yellow onion, chopped
* 3 cloves garlic, minced
* 2 tsp fresh ginger, grated
* 2 bags (10–12 oz) frozen cubed butternut squash (no thawing needed)
* 1 can (15 oz) cannellini or Great Northern beans, rinsed and drained
* ¼ to ½ tsp smoked paprika (key for mimicking roasted depth)
* ¼ tsp ground cinnamon
* 4 cups vegetable or chicken broth
* 1 can full-fat coconut milk
* Salt and black pepper, to taste
For Serving:
* Plain Greek yogurt (for a tangy dollop)
* Extra virgin olive oil (for drizzling)

Instructions
1. Heat the EVOO and/or butter in a medium pot over medium heat. Add the chopped onion and sauté for 4–5 minutes until soft. Stir in the garlic, grated ginger, the beans, smoked paprika, and cinnamon. Stir constantly for about 30 seconds to toast the spices in the oil and release their full flavor.
2. Add the frozen butternut squash cubes. Sauté for 5 minutes.
3. Pour in the broth. Bring to a boil, then lower the heat to a simmer. Cover and cook for 15-20 minutes, until the squash cubes are completely tender.
4. Remove the pot from the heat. Use an immersion blender to purée the soup until smooth. Stir in coconut milk.
5. Ladle into bowls. Top each with a generous dollop of Greek yogurt, a sprinkle of cinnamon, and a swirl of EVOO.

#FckDinner #EasyAFMeals #ButternutSquashSoup #EasyWeeknightMeals #SoupSeason taken in Seattle, Washington by @fck.dinner

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8 days ago

WHY I STARTED F*CK DINNER

Is it lazy? Is it efficient? Is it a magical combo of both?

Let’s go with that. 😂

Thanks for the hospitality, per usual @benparisseattle

#EasyAFMeals #DinnerIdeas #LazyGenius #fckdinner #WorkSmarterNotHarder taken in Seattle, Washington by @fck.dinner

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10 days ago

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11 days ago