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  • Super Easy Creamy Tomato Pasta (With Secret Ingredient)

    Super Easy Creamy Tomato Pasta (With Secret Ingredient)

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    This Super Easy Creamy Tomato Pasta is not only incredibly delicious but also incredibly easy to make. Discover my secret ingredient that takes this pasta dish from ordinary to extraordinary.

    Creamy Tomato Pasta Bliss: A Deliciously Easy Recipe!

    This Super Easy Creamy Tomato Pasta is creamy without being too heavy, striking the perfect balance between comfort food and guilt-free indulgence. Made with just a handful of everyday ingredients, this paste is sure to impress even the toughest critics and satisfy everyone around the table.

    What Makes This Recipe Unique? My Secret Ingredient!

    But what really sets this recipe apart is my secret ingredient: fresh mozzarella! Trust me when I say that once you’ve experienced the creamy richness that fresh mozzarella brings to the sauce, there’s no going back. It adds a layer of decadence that takes this pasta dish from ordinary to extraordinary. It adds a creamy richness that you won’t find in traditional tomato sauces.

    This pasta is indulgent yet perfectly balanced, making it a wonderful choice for any night of the week. Plus, since it’s made from scratch, you can take pride in serving your loved ones a homemade dish bursting with flavor and heartiness.

    Creamy Tomato Pasta in a blue skillet with a serving spoon, grated cheese and basil.

    What To Love About This Recipe

    • Quick and Easy: This recipe is perfect for those busy weeknights when you want something delicious on the table fast. It comes together in under 30 minutes!
    • Simple Ingredients: Most of the ingredients are likely already in your pantry and fridge, making it convenient and budget-friendly.
    • Crowd-Pleasing: Even the pickiest of eaters will love this creamy tomato pasta. The combination of flavors is irresistible.
    • Luscious and Silky: The creamy texture of the sauce is just divine, without feeling too heavy. It’s comfort food at its finest.
    • Made from Scratch: Forget about store-bought sauces – this one is made entirely from scratch, giving you full control over the flavors.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Super Easy Creamy Tomato Pasta (With Secret Ingredient) with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Uncooked Pasta: Choose your favorite type of pasta, whether it’s spaghetti, penne, or rigatoni. I like to use small shells because they scoop up all the yummy creamy sauce.
    • Canned Tomatoes: For the best flavor, opt for high-quality canned tomatoes. You can use crushed, diced, whole tomatoes, or even tomato sauce—whatever you have on hand. I like to use Mutti Passata with Basil. 
    • Fresh Mozzarella Ball: This star ingredient sets this recipe apart. Fresh mozzarella adds creaminess and a subtle tanginess to the sauce. This is the fresh mozzarella I use. Do not use pre-shredded or processed cheese.
    • Heavy Cream: Provides richness and helps to create that luxurious texture.
    • Olive Oil: Used for sautéing the garlic and adding depth of flavor to the sauce.
    • Red Pepper Flakes: Add a bit of heat to balance out the creaminess of the sauce. Adjust the amount according to your preference.
    • Salt and Black Pepper: Season to taste, ensuring your dish is perfectly seasoned.
    • Garlic: Adds aromatic flavor to the sauce.
    • Tomato Paste: Intensifies the tomato flavor and helps to thicken the sauce.
    • Chopped Fresh Basil and Parmesan Cheese to Serve (Optional): Adds freshness and an extra layer of flavor to the finished dish.

    Process Overview: How To Make Super Easy Creamy Tomato Paste Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Cook The Pasta

    Cook pasta in a big pot of salted boiling water for the time instructed on the package minus 2 minutes. Just before draining, scoop out a cup of cooking water and reserve it. Drain the pasta and set aside. Tip: After draining the pasta, toss it with a little olive oil to coat it. This can help prevent sticking, especially if you’re not using it immediately.

    cooked pasta and pasta water over a white surface.

    Step 2 – Blend The Sauce

    Place canned tomatoes, mozzarella ball, heavy cream, 2 tablespoons of olive oil, red pepper flakes, salt, and black pepper in a blender. Blend until smooth. Set aside.

    Ingredient needed to make creamy tomato sauce for pasta in a blender.
    creamy tomato sauce for pasta in a blender.

    Step 3 – Sauté

    Add 2 tablespoons of olive oil and chopped garlic to a large skillet. Turn the heat to medium; cook until fragrant, string constantly, about 1 minute. Add tomato paste and continue cooking for 2 more minutes.

    olive oil and garlic in a blue skillet.
    olive oil, garlic and tomato paste in a blue skillet.

    Step 4 – Add the Sauce and Pasta

    Add the blended tomato mixture to the skillet; mix to combine. Cook for 2 – 3 minutes. Then, add the pasta and the reserved pasta water and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Let it simmer for 2 – 3 minutes.

    creamy tomato sauce in a blue skillet.
    creamy tomato sauce with cooked pasta on top with a spoon.
    a hand pouring pasta cooking water to a skillet with creamy tomato pasta.
    a skillet with easy creamy tomato pasta.

    Step 5 – Serve

    Sprinkle with chopped basil and parmesan, if desired. Serve warm.

    Creamy Tomato Pasta in a blue skillet with a serving spoon, grated cheese and basil over a white surface.

    Recipe Tips

    • Don’t Overcook the Pasta: Cook your pasta 2 minutes less than the packet suggestion. It will continue to cook slightly in the sauce.
    • Use Fresh Mozzarella: Fresh mozzarella melts beautifully into the sauce, creating a velvety texture. Do not use pre-shredded or processed cheese.
    • Adjust the Seasoning: Taste the sauce as you go and adjust the seasoning as needed. Everyone’s palate is different, so feel free to customize it to your liking.

    Food Allergy Swaps

    • Dairy-Free: You can make this recipe dairy-free by substituting the heavy cream and fresh mozzarella with a dairy-free or vegan alternative.
    • Gluten-Free: Swap out the regular pasta for a gluten-free variety to make this dish gluten-free.

    Variations & Additions

    • Add Protein: Amp up the protein by adding cooked chicken, shrimp, or tofu to the pasta.
    • Vegetarian: This recipe is already vegetarian-friendly, but you can make it vegan by using dairy-free alternatives.
    • Extra Veggies: Feel free to add extra vegetables such as spinach, mushrooms, or bell peppers for added nutrition and flavor.
    • Parmesan Cheese: If you’re out of Parmesan cheese, you can substitute it with Pecorino Romano or Grana Padano.

    Serving Suggestions

    No matter how you choose to serve it, this Super Easy Creamy Tomato Pasta is sure to be a hit at your next meal! I like to serve it with e some warm, buttery garlic bread and a crisp green salad dressed with maple vinaigrette. The combination of flavors and textures makes for a satisfying and well-rounded meal.

    Storing and Freezing Instructions

    • Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the portion and reheat over the stove at low heat or in the microwave.
    • Freezing: While this pasta dish is best enjoyed fresh, leftovers can be frozen for up to 3 months. Allow the pasta to cool completely before transferring it to a freezer-safe container.

    Frequently Asked Questions

    Can I use sheered mozzarella instead of fresh?

    I do not recommend that! Fresh mozzarella is recommended for its creamy texture.

    Can I make this recipe ahead of time?

    While this dish is best served fresh, you can prepare the sauce, cook the pasta ahead, and then combine and finish it when ready to serve.

    Creamy Tomato Pasta in a plate with grated cheese and basil on a white surface.

    More Pasta Recipes You’ll Love!

    Recipe Card 📖

    Creamy Tomato Pasta in a blue skillet with a serving spoon, grated cheese and basil.

    Super Easy Creamy Tomato Pasta (With Secret Ingredient)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This SuperEasy Creamy Tomato Pasta is not only incredibly delicious but also incredibly easy to make. Discover my secret ingredient that takes this pasta dish from ordinary to extraordinary.

    Prep Time 10 minutes

    Cook Time 15 minutes

    Total Time 25 minutes

    Servings 6 servings

    Instructions 

    • Cook pasta in a big pot of salted boiling water for the time suggested in the packet minus 2 minutes. Just before draining, scoop out a cup of cooking water and reserve it. Drain the pasta and set aside. Tip: After draining the pasta, toss it with a little olive oil to coat it. This can help prevent sticking, especially if you're not using it immediately.

    • Place canned tomatoes, mozzarella ball (just the cheese, not the water it comes in), heavy cream, 2 tablespoons of olive oil, red pepper flakes, salt, and black pepper in a blender. Blend until smooth. Set aside.

    • Add 2 tablespoons of olive oil and chopped garlic to a large skillet. Turn the heat to medium; cook until fragrant, string constantly, about 1 minute. Add tomato paste and continue cooking for 2 more minutes.

    • Add the blended tomato mixture to the skillet; mix to combine. Cook for 2 – 3 minutes. Then, add the cooked pasta and the reserved pasta water and stir until it is well coated in the creamy tomato sauce. Taste and adjust the salt and pepper as needed. Let it simmer for 2 – 3 minutes.

    • Sprinkle with chopped basil and parmesan, if desired. Serve warm.

      Refrigerating: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of milk to the portion and reheat over the stove at low heat or in the microwave. Freezing: While this pasta dish is best enjoyed fresh, leftovers can be frozen for up to 3 months. Allow the pasta to cool completely before transferring it to a freezer-safe container. Pasta: You can use any shape of pasta you like. I like to use small shells because they scoop up all the yummy creamy sauce. Tomatoes: You can use crushed, diced, whole tomatoes, or even tomato sauce – whatever you have on hand. I like to use Mutti Passata with Basil.  Fresh Mozzarella Ball: This star ingredient sets this recipe apart. Fresh mozzarella adds creaminess and a subtle tanginess to the sauce. This is the fresh mozzarella I use. Do not use pre-shredded or processed cheese. Recipe Tips:
    • Don’t Overcook the Pasta: Cook your pasta 2 minutes less than the packet suggestion. It will continue to cook slightly in the sauce.
    • Use Fresh Mozzarella: Fresh mozzarella melts beautifully into the sauce, creating a velvety texture. Do not use pre-shredded or processed cheese.
    • Adjust the Seasoning: Taste the sauce as you go and adjust the seasoning as needed. Everyone’s palate is different, so feel free to customize it to your liking.
      Food Allergy Swaps:
    • Dairy-Free: You can make this recipe dairy-free by substituting the heavy cream with coconut cream or a dairy-free alternative. Use vegan mozzarella if desired.
    • Gluten-Free: Simply swap out the regular pasta for a gluten-free variety to make this dish gluten-free.
      Variations:
    • Add Protein: Amp up the protein by adding cooked chicken, shrimp, or tofu to the pasta.
    • Vegetarian: This recipe is already vegetarian-friendly, but you can make it vegan by using dairy-free alternatives.
    • Extra Veggies: Feel free to add extra vegetables such as spinach, mushrooms, or bell peppers for added nutrition and flavor.
    • Parmesan Cheese: If you’re out of Parmesan cheese, you can substitute it with Pecorino Romano or Grana Padano.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Calories: 552kcalCarbohydrates: 69gProtein: 14gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 46mgSodium: 633mgPotassium: 665mgFiber: 5gSugar: 10gVitamin A: 1060IUVitamin C: 14mgCalcium: 95mgIron: 3mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course dinner

    Cuisine American

    Calories 552

    Keyword creamy pasta recipe tomato

    [ad_2] Oriana Romero
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  • One Pan Creamy Chicken and Mushrooms

    One Pan Creamy Chicken and Mushrooms

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    This One Pan Creamy Chicken and Mushrooms is quick, easy to make, and flavorful! Plus, it’s simple yet oh-so-elegant. With a homemade creamy sauce that’s to die for, this dish will surely become a favorite in your recipe repertoire.

    One Pan Creamy Chicken and Mushrooms: A Simple Yet Elegant Dinner Idea

    Looking for a dish that’s simple yet elegant, quick yet packed with flavor? Look no further than this One Pan Creamy Chicken and Mushrooms recipe.

    With a homemade creamy sauce that’s to die for and a blend of savory ingredients, this dish will surely become a favorite in your recipe repertoire.

    It’s quick and easy. Like, no-fuss, no-stress kind of quick. Plus, it’s simple yet oh-so-elegant. It’s also a one-pan wonder! That means less mess, less cleanup, and more time for the good stuff. You can also make this creamy chicken in the Instant Pot, if you prefer, check out my Instant Pot Creamy Chicken with Mushrooms recipe.

    I love that this Creamy Chicken and Mushrooms recipe is made from scratch. Store-bought sauces can sometimes give me the jitters. I mean, even though I try my best to read labels like a detective on a mission, there’s always that tiny voice in the back of my head whispering, “Are you sure?” And let’s face it, when it comes to my daughter’s allergies, I like to play it extra safe. So, I’d rather steer clear of the mystery ingredients and whip up something homemade, where I know exactly what’s going into it. Because, hey, nothing beats the peace of mind of knowing that what you’re serving up is not just delicious but also safe and sound for your loved ones, am I right?

    So, let’s dive into what makes this dish so special!

    One Pan Creamy Chicken and Mushrooms garnished with chopped Parsley in a plate over a blue surface.

    What To Love About This Recipe

    • Quick and Easy: Perfect for those busy weeknights when you want something delicious on the table without spending hours in the kitchen.
    • Simple Yet Elegant: Despite its simplicity, this dish boasts an elegance that makes it suitable for both casual dinners and special occasions.
    • From Scratch: Say goodbye to store-bought sauces! With this recipe, you’ll create a creamy, rich sauce entirely from scratch, giving you full control over what is in it and the flavors.
    • The Sauce: Creamy, dreamy, and downright decadent! Trust me, once you try it, you’ll be dreaming about it for days.
    • One Pan Dish: Less cleanup means more time to enjoy your meal and less time spent washing dishes. Who doesn’t love that?

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make One Pan Creamy Chicken and Mushrooms with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Boneless Chicken Breast/Thighs: The protein base of our dish. Opt for chicken breast for a leaner option or thighs for added juiciness and flavor.
    • Salt, Black Pepper, Italian Seasoning: These spices add depth and flavor to the chicken, enhancing its taste. If you don’t have Italian seasoning, add 1/2 teaspoon of dry oregano + 1/2 teaspoon of dry basil. 
    • Olive Oil: Used for cooking the chicken and vegetables, imparting a subtle richness to the dish.
    • Butter: For added richness and flavor, because everything is better with butter!
    • Onion and Garlic Cloves: These aromatic ingredients form the flavor foundation of our dish, adding depth and complexity.
    • Mushrooms: Choose your favorite variety or a mix for a burst of earthy flavor and meaty texture.
    • Sun-Dried Tomatoes (Optional): Add depth to the sauce and a touch of sweetness and tanginess. If not available, skip them. These are sun-dried tomatoes I use.
    • White Wine: Adds a subtle fruity flavor and acidity to balance the richness of the sauce. If you prefer not to use wine, you can simply omit it from the recipe. You can compensate by adding 1/4 cup more of chicken broth.
    • Chicken Broth: Provides a savory base for the sauce, enhancing its depth of flavor. You can also use vegetable broth.
    • Heavy Cream: Creates the luxurious, creamy texture that makes this dish so indulgent.
    • Cream Cheese: Adds richness and creaminess to the sauce, giving it a velvety smoothness.
    • Parsley (Chopped to Garnish): Adds a pop of freshness and color to the finished dish. This is optional.

    Process Overview: How To Make Creamy Chicken and Mushrooms in One Pan Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Cut And Season The Chicken

    Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts). Season each breast with salt, black pepper, and Italian seasoning.

    Step 2 – Cook The Chicken

    Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through, about 4 minutes per side. Remove the cooked chicken to a clean plate and cover with foil to keep warm.

    Step 3 – Saute The Veggies

    Once the chicken is removed, add the remaining 1 tablespoon of butter to the same skillet. Add onion and garlic and sauté until soft and fragrant. Then, add mushrooms and sun-dried tomatoes and continue sautéing until tender, about 3-4 minutes. Add the wine, and deglaze the skillet using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.

    sautéed onions, garlic and mushrooms in a pot.

    Step 4 – Make The Sauce

    Pour the chicken broth, heavy cream, and cream cheese into the skillet; mix to combine. Stir and scrape up any brown bits from the bottom of the skillet. Reduce heat to low and allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce adjust seasoning by adding salt and pepper if necessary.  

    Step 5 – Return The Chicken To The Skillet

    Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through for about 2 -3 more minutes. Serve with fresh chopped parsley, if desired.

    One Pan Creamy Chicken and Mushrooms garnished with chopped Parsley in a pot.

    Recipe Tips

    • Prep Ahead: Chop your vegetables and measure out your ingredients before you start cooking for a smoother cooking process.
    • Don’t Overcrowd the Pan: Ensure there’s enough space between the chicken pieces and mushrooms in the pan to allow them to brown properly.
    • Adjust Seasoning: Taste and adjust the seasoning of the sauce before serving. Everyone’s palate is different, so feel free to tweak the salt, pepper, and herbs to your liking.

    Variations & Additions

    • Vegetarian Option: Skip the chicken and use extra mushrooms or tofu for a delicious vegetarian version.
    • Add Bacon: Everything’s better with bacon! Cook some crispy bacon and crumble it over the finished dish for an added flavor boost.
    • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
    • Spinach: Add a handful of fresh spinach leaves to the pan during the last few minutes of cooking for added color and nutrition.
    • Parmesan Cheese: Stir in some grated Parmesan cheese into the sauce for an extra layer of flavor.
    Closeup of Creamy Chicken and Mushrooms garnished with chopped Parsley in a plate.

    Serving Suggestions

    Serve this One Pan Creamy Chicken and Mushrooms over cooked pasta, rice, or mashed potatoes for a complete meal. You really can’t go wrong with any side that you choose!

    Storing and Freezing Instructions

    Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan slowly and over low heat until warmed through.

    Freeze: I don’t recommend freezing this creamy chicken since the creamy sauce doesn’t hold up well in the freezer.

    Creamy Chicken and Mushrooms FAQs

    Can I use chicken thighs instead of chicken breast?

    Absolutely! Chicken thighs will add extra juiciness and flavor to the dish.

    Can I make this dish ahead of time?

    While it’s best enjoyed fresh, you can prepare the sauce ahead of time and store it in the refrigerator until ready to use.

    Can I omit the wine from the recipe?

    If you prefer not to use wine, you can simply omit it from the recipe. You can compensate by adding 1/4 cup more of chicken broth.

    a spoon pouring creame sauce over a piece of chicken.

    More One-Pot Recipes You’ll Love!

    Recipe Card 📖

    One Pan Creamy Chicken and Mushrooms garnished with chopped Parsley over a blue surface with serving spoons in the background.

    One Pan Creamy Chicken and Mushrooms

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This One Pan Creamy Chicken and Mushrooms is quick, easy to make, and flavorful! Plus, it’s simple yet oh-so-elegant. With a homemade creamy sauce that’s to die for, this dish will surely become a favorite in your recipe repertoire.

    Prep Time 10 minutes

    Cook Time 30 minutes

    Total Time 40 minutes

    Servings 4 people

    Instructions 

    • Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).

    • Season each breast with salt, black pepper, and Italian seasoning.

    • Heat a large skillet over medium heat and add the olive oil and 1 tablespoon of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through, about 4 minutes per side. Remove the cooked chicken to a clean plate and cover with foil to keep warm.

    • Once the chicken is removed, to the same skillet add the remaining 1 tablespoon of butter. Add onion and garlic and sauté until soft and fragrant. Then, add mushrooms and sun-dried tomatoes and continue sautéing until tender, about 3-4 minutes.

    • Add the wine, deglaze the skillet using a wooden utensil with a flat head to scrape all of the stuck bits of chops off of the bottom of the pot. Let the wine reduce for 3 – 4 minutes.

    • Pour the chicken broth, heavy cream, and cream cheese into the skillet; mix to combine. Stir and scrape up any brown bits from the bottom of the skillet. Reduce heat to low and allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce adjust seasoning by adding salt and pepper if necessary.

    • Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through, about 2 -3 more minutes. Serve with fresh chopped parsley, if desired.

      Italian Seasoning: If you don’t have Italian seasoning, add 1/2 teaspoon of dry oregano + 1/2 teaspoon of dry basil.  Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan slowly and over low heat until warmed through. Freeze: I don’t recommend freezing this creamy chicken since the creamy sauce doesn’t hold up well in the freezer. Recipe Tips:
    • Prep Ahead: Chop your vegetables and measure out your ingredients before you start cooking for a smoother cooking process.
    • Don’t Overcrowd the Pan: Ensure there’s enough space between the chicken pieces and mushrooms in the pan to allow them to brown properly.
    • Adjust Seasoning: Taste and adjust the seasoning of the sauce before serving. Everyone’s palate is different, so feel free to tweak the salt, pepper, and herbs to your liking.
      Variations:
    • Vegetarian Option: Skip the chicken and use extra mushrooms or tofu for a delicious vegetarian version.
    • Add Bacon: Everything’s better with bacon! Cook some crispy bacon and crumble it over the finished dish for an added flavor boost.
    • Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
    • Spinach: Add a handful of fresh spinach leaves to the pan during the last few minutes of cooking for added color and nutrition.
    • Parmesan Cheese: Stir in some grated Parmesan cheese into the sauce for an extra layer of flavor.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Calories: 581kcalCarbohydrates: 15gProtein: 31gFat: 43gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.2gCholesterol: 172mgSodium: 1064mgPotassium: 1028mgFiber: 2gSugar: 8gVitamin A: 1369IUVitamin C: 10mgCalcium: 100mgIron: 2mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine American

    Calories 581

    Keyword chicken dinner one pot recipe

    [ad_2] Oriana Romero
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  • One Pot Sausage and Rice

    One Pot Sausage and Rice

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    This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!

    Easy Peasy Sausage & Rice: Your Weeknight Winner!

    This One Pot Sausage and Rice Recipe is so darn easy to make. Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. No need for a last-minute grocery store dash – hallelujah!

    With this recipe, dinner is on the table in just 30 minutes. That’s less time than it takes to watch an episode of your favorite TV show – talk about a win-win situation!

    This recipe isn’t just easy and quick – it’s also downright delicious. Imagine tender, juicy sausages mingling with perfectly cooked fluffy rice, all infused with the mouthwatering flavors of garlic, onions, and bell peppers. It’s like a flavor explosion in every bite!

    Did I mention that this dish is made in ONE-POT? YAY. Anytime I can make an entire meal using just one pot/skillet, I’m definitely a happy camper. Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some bread or biscuits for a satisfying dinner.

    One Pot Sausage and Rice meal in a skillet with a wooden spoon.

    What To Love About This Recipe

    • Easy to make: With just a handful of simple steps, this recipe is a breeze to whip up, even for novice cooks.
    • Simple ingredients: Nothing fancy here! Just everyday pantry staples and some delicious sausage for a hearty and satisfying meal.
    • Ready in just 30 minutes: When time is of the essence, this dish comes to the rescue. In just 30 minutes, you’ll have a piping hot meal on the table.
    • Hassle-free dinner for busy weeknights: We get it – life can be hectic! That’s why we designed this recipe to be your go-to for those evenings when you need a quick and hassle-free dinner option.
    • One pot meal: Less cleanup means more time to relax after dinner. With everything cooking in a single pot, you’ll love how easy it is to get this meal on the table and clean up afterward.
    • Versatile and Customizable: Another great thing about this recipe is its versatility. Feel free to customize it to suit your family’s tastes by adding extra veggies or swapping out the sausage for their favorite protein.
    • Perfect for School Lunches: When you’re rushing to get the kids out the door in the morning, the last thing you need is a complicated lunch to prepare. With this One Pot Sausage and Rice, you can whip up a big batch in no time and portion it out into convenient lunch containers for the week ahead.

    Ingredients You’ll Need, Substitutions & Notes

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Olive oil: A flavorful base for sautéing our aromatics and sausage. You can also use another type of oil if you prefer.
    • Onion: Adds sweetness and depth of flavor to the dish once sautéed.
    • Garlic: Because everything tastes better with garlic, right? It adds a delicious aromatic element to the dish.
    • Bell peppers: Not only do they add vibrant color to the dish, but they also provide a subtle sweetness that complements the savory sausage.
    • Sausages: Choose your favorite type of smoked sausage – whether it’s Cajun, pork, beef, or even Italian sausage. The options are endless!
    • Broth: Provides moisture and flavor to the rice as it cooks. You can use chicken, beef, or vegetable broth, depending on your preference.
    • Seasonings: I like to use a packet of Sazon with saffron. If Sazon is not available, you can use garlic powder, cumin, paprika, oregano (ground or leaves), and turmeric powder. Details and quantities are in the recipe card below.
    • Salt and black pepper: When adding the salt, consider the broth already has salt. So use a light hand! Adding more salt than correcting an overly salty dish is easier, so start with a conservative amount and gradually add more as needed. Remember, you can always add more salt but can’t take it away once it’s been added.
    • Cilantro leaves to garnish (optional): Adds a fresh, herbaceous touch to the finished dish. Feel free to skip if cilantro isn’t your thing.

    Process Overview: How To Make XXX Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Saute Veggies and Sausages

    Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute. Add sausage and seasonings and cook until browned on both sides, about 5 minutes.

    sausages and veggies in a skillet.

    Step 2 – Toast the Rice

    Add rice and cook for 2 minutes, stirring constantly.

    Step 3 – Add Broth and Simmer

    Add vegetable broth and mix well. Taste and adjust salt and pepper if necessary. Cook uncovered over medium-high heat until most of the liquid evaporates. When the liquid has evaporated, cover it, reduce heat to low, and cook for 15-20 minutes or until the rice is tender.

    Step 4 – Garnish and Serve

    Garnish with cilantro, if desired. Serve hot.

    One Pot Sausage and Rice in a skillet with chopped cilantro.

    Recipe Tips

    • Make sure to slice the sausage into uniform pieces to ensure even cooking.
    • Don’t rush the cooking process – allowing the rice to simmer gently ensures it cooks evenly and absorbs all the delicious flavors.
    • Feel free to customize the recipe with your favorite veggies or herbs. Bell peppers, peas, and spinach all make great additions.

    Variations & Additions

    • Spicy: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.
    • More Veggies: Want to up the veggie quotient? Toss in some diced tomatoes, carrots, corn kernels, celery, and/or zucchini along with the bell peppers.
    • Creamy Version: For a creamier texture, stir in a cup of heavy cream or coconut milk towards the end of cooking.
    • Cajun: Use Andouille sausages and cajun seasoning.

    Serving Suggestions

    Serve this One Pot Sausage and Rice hot, straight from the pot! It’s a complete meal in itself, but if you’re feeling extra hungry, you can pair it with a side salad or some crusty bread for a satisfying dinner.

    Storing and Freezing Instructions

    Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

    Frequently Asked Questions

    Can I use brown rice instead of white rice?

    Absolutely! Keep in mind that brown rice typically requires a longer cooking time and may require additional liquid, so adjust accordingly.

    Can I make this recipe vegetarian?

    Certainly! Swap out the sausage for your favorite plant-based sausage, or add extra veggies like mushrooms, eggplant, or chickpeas for protein.

    Can I use a different type of grain, like quinoa or barley?

    While this recipe is specifically tailored for rice, you can certainly experiment with other grains. Just be sure to adjust the cooking time and liquid ratios accordingly.

    a spoon with One Pot Sausage and Rice.

    More One-Pot Recipes You’ll Love!

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    One Pot Sausage and Rice meal in a skillet over a wooden surface.

    One Pot Sausage and Rice Recipe

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This One Pot Sausage and Rice Recipe is so darn easy to make and flavourful! It’s like a flavor explosion in every bite! Plus, the ingredients? Nothing fancy, just everyday staples you probably already have in your kitchen. And it only takes one pot and 30 minutes!

    Prep Time 10 minutes

    Cook Time 20 minutes

    Total Time 30 minutes

    Servings 6 servings

    Instructions 

    • Heat oil in a medium skillet over medium heat. Add onion and bell peppers; cook for 3-5 minutes until fragrant. Add garlic and cook for 1 minute.

    • Add sausage and seasonings (sazón envelope or spices); cook until browned on both sides, about 5 minutes. Add rice and cook for 2 minutes or until lightly toasted and opaque, stirring constantly.

    • Add broth and mix well. Taste and add salt and pepper if necessary. Cook uncovered, over medium heat, until most of the liquid has evaporated.

    • When the liquid has evaporated cover with a lid, reduce heat to low and cook for 15-20 minutes, or until rice is tender.

    • Garnish with chopped cilantro, if desired. Serve hot.

      Sazón with saffron: I like to add 1 envelope of Goya Foods Sazón Seasoning With Azafran, which adds flavor and color to the rice. You can substitute for 1 teaspoon of garlic powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/4 teaspoon of dried oregano leaves, and ¼ teaspoon of turmeric powder. Salt: When adding the salt, consider the broth already has salt. So use a light hand! Adding more salt than correcting an overly salty dish is easier, so start with a conservative amount and gradually add more as needed. Remember, you can always add more salt but can’t take it away once it’s been added. In my case, I did not add any more salt. Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To freeze, transfer cooled leftovers to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator before reheating. Recipe Tips
    • Make sure to slice the sausage into uniform pieces to ensure even cooking.
    • Don’t rush the cooking process – allowing the rice to simmer gently ensures it cooks evenly and absorbs all the delicious flavors.
    • Feel free to customize the recipe with your favorite veggies or herbs. Bell peppers, peas, and spinach all make great additions.
      Variations & Additions
    • Spicy: For a spicy kick, use hot Italian sausage or add a pinch of red pepper flakes.
    • More Veggies: Want to up the veggie quotient? Toss in some diced tomatoes, carrots, corn kernels, celery, and/or zucchini along with the bell peppers.
    • Creamy Version: For a creamier texture, stir in a cup of heavy cream or coconut milk towards the end of cooking.
    • Cajun: Use Andouille sausages and cajun seasoning.
      Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.    ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.  

    Nutrition

    Calories: 349kcalCarbohydrates: 47gProtein: 14gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 1267mgPotassium: 342mgFiber: 3gSugar: 6gVitamin A: 2209IUVitamin C: 98mgCalcium: 38mgIron: 7mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine American

    Calories 349

    Keyword peppers rice sausage skillet

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  • Homemade Beef Stroganoff – Simply Scratch

    Homemade Beef Stroganoff – Simply Scratch

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    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles. This recipe will serve 6.

    Beef Stroganoff

    If there was a list of the worlds least attractive meals, beef stroganoff would be on it.

    And it’s probably at the top.

    Beef Stroganoff was one of the first recipes I remember making in my early twenties. It was super easy to prepare and it was only 5 ingredients. My old recipe consisted of ground beef, egg noodles, cream of mushroom soup, milk (or was it beef broth?) and sour cream. It was pretty much looked like grey on a plate. Gross.

    Beef StroganoffBeef Stroganoff

    Over the years, I’ve upgraded that recipe. Swapping in steak instead of ground beef and making my own creamy sauce.. I tried to keep this recipe relatively simple, just making it more from scratch, and of course, more delicious. Unfortunately, it still won’t win and pretty dish awards but it sure does taste amazing.

    ingredients for Beef Stroganoffingredients for Beef Stroganoff

    To Make This Homemade Beef Stroganoff You Will Need:

    • steak – I like to use ribeye for this recipe.
    • unbleached all-purpose flour – Aids in browning the beef and thickening the sauce.
    • kosher salt – Enhances the flavors in the recipe.
    • olive oil – Or substitute with avocado oil.
    • mushrooms (sliced) – Use white button or cremini.
    • yellow onion – Adds a sweet and subtle onion flavor to the soup.
    • garlic – Adds distinct punchy flavor.
    • dry white wine – Like chardonnay or sauvignon blanc. Use a wine you like to sip! Or simply omit.
    • butter – Adds richness and flavor and is needed to create the roux which will thicken the sauce.
    • low-sodium beef broth – The base for the creamy sauce.
    • sour cream – Adds delicious tang and creaminess.
    • Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • egg noodles – I like to use extra wide egg noodles.
    • parsley – Adds a pop of color and herbaceous freshness when serving. (optional)

    thinly sliced steak in bowlthinly sliced steak in bowl

    Prep the beef:

    Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice it thin. Once sliced add it into a mixing bowl.

    sliced steak with salt and floursliced steak with salt and flour

    Sprinkle with 1/2 teaspoon of kosher salt and 2 tablespoon of unbleached all-purpose flour.

    sliced steak tossed with salt and floursliced steak tossed with salt and flour

    Toss well to coat coat the steak and set aside.

    olive oil in panolive oil in pan

    Make The Stroganoff:

    Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat.

    Work in batches cooking steakWork in batches cooking steak

    Work in batches to sear and cook the sliced steak.

    crispy browned sliced beefcrispy browned sliced beef

    Once you’ve added a single layer of steak, let cook until a dark crust forms on the underneath. About 3 to 4 minutes. Adjust the heat as needed to avoid burning and add more oil as needed.

    transfer browned beef to platetransfer browned beef to plate

    Once cooked, transfer the browned beef to a clean plate.

    bring a pot of water to boil, add a palmful of saltbring a pot of water to boil, add a palmful of salt

    Meanwhile, fill a large pot with water and bring to a boil.

    add mushrooms, onion and garlic to panadd mushrooms, onion and garlic to pan

    Sauté the veggies:

    Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt.

    cook until softenedcook until softened

    Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    pour in wine and reducepour in wine and reduce

    Next, pour in 1/4 cup of a dry white wine, like chardonnay or sauvignon blanc. Simmer this until reduced by half. If you don’t like or drink wine, simply omit.

    transfer mushroom mixture to plate with beeftransfer mushroom mixture to plate with beef

    Transfer the mushroom mixture and any remaining liquids to the same plate with the steak.

    Beef StroganoffBeef Stroganoff

    Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    add butter to panadd butter to pan

    With the pan still heated to medium-low, add in 2 tablespoons of butter.

    once melted, sprinkle in flouronce melted, sprinkle in flour

    While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter.

    stir and cook 2 minutesstir and cook 2 minutes

    Stir and cook for 2 minutes.

    stir while pouring in brothstir while pouring in broth

    While stirring, pour in 14 ounces low-sodium beef broth. Increase the heat to medium and simmer until thickened slightly.

    add sour cream, Worcestershire sauce and black pepperadd sour cream, Worcestershire sauce and black pepper

    Reduce the heat to low and add in 3/4 cup of sour cream, 1 tablespoon of Worcestershire sauce and some freshly ground black pepper. Stir well to combine.

    add beef and mushrooms to sauceadd beef and mushrooms to sauce

    Next reduce the temperature to low and add in the steak and mushrooms.

    stir to combinestir to combine

    Stir to combine and slowly heat through. Don’t bring to a boil or the sauce could separate. Taste and season with more salt and pepper if desired.

    Add cooked noodles and toss to combineAdd cooked noodles and toss to combine

    Lastly add in the cooked egg noodles, gently toss to combine and serve!

    Beef Stroganoff in skilletBeef Stroganoff in skillet

    What To Serve With Beef Stroganoff:

    Beef StroganoffBeef Stroganoff

    How To Reheat Beef Stroganoff:

    While preparing, reserve 1 cup of more of pasta water. Add a serving of the beef stroganoff to a bowl and drizzle with a little of the pasta water. Reheat at 80% power in 45 second increments until heated through.

    Beef StroganoffBeef Stroganoff

    Enjoy! And if you give this Homemade Beef Stroganoff recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Beef StroganoffBeef Stroganoff

    Yield: 6 servings

    Beef Stroganoff

    Make Homemade Beef Stroganoff from scratch without opening a can of condensed soup! This homemade version of my favorite childhood classic is absolutely delicious! Thinly sliced steak and mushrooms in a creamy decadent sauce tossed with egg noodles.

    Prep Time: 35 minutes

    Cook Time: 25 minutes

    Total Time: 1 hour

    • 1½ pounds ribeye steak, thinly sliced
    • 4 tablespoons unbleached all-purpose flour, divided
    • kosher salt, to taste
    • olive oil
    • 8 ounces sliced mushrooms, white button or cremini
    • 1/2 medium yellow onion, diced
    • 3 cloves garlic, minced
    • 1/4 cup dry white wine, like chardonnay or sauvignon blanc, or simply omit
    • 2 tablespoons butter
    • 14 ounces low-sodium beef broth
    • 3/4 cup sour cream
    • 1 tablespoon worcestershire sauce
    • freshly ground black pepper, to taste
    • 12 ounces egg noodles
    • 1 tablespoon chopped fresh parsley, for garnish

    • Start by thinly slicing 1½ pounds cold ribeye steak. Trim and discard any thick/tough fat. You want it straight out of the fridge because it will bee a lot easier to slice thin. Once sliced add it into a mixing bowl with 2 tablespoons flour and 1/2 teaspoon kosher salt. Toss to coat.

    • Heat 2 tablespoons oil in a 10-inch deep sided skillet over medium-high heat. Once hot, work in batches adding some of the sliced steak in an even layer and cooking 3 to 4 minutes before turning and cooking for another 2 to 4 mintues. Add more oil if needed and adjust the heat (as needed) to avoid burning.

    • Transfer the browned beef to a clean plate and repeat with the remaining.

    • Bring a large pot of salted water to boil.

    • Reduce the heat to medium-low and add in 8 ounces sliced mushrooms, 1/2 a diced yellow onion and 3 cloves minced fresh garlic with a pinch of salt. Stir and cook until the mushrooms and onions are tender, which usually takes about 6 to 8 minutes.

    • Once tender, pour in the dry white wine. Simmer this until reduced by half. Transfer the mushroom and onion mixture and any liquids to the same plate with the steak.

    • Add 12 ounces egg noodles to the boiling water. Cook according to package directions (I cook for 7 minutes) and once cooked, reserve 1 cup of water (only used if needed to thin the sauce or for reheating the pasta to make it creamy again) before draining.

    • While the pasta cooks, and with the pan still heated to medium-low, add in 2 tablespoons of butter. Sprinkle in the remaining 2 tablespoons of flour. Stir and cook for 2 minutes. While stirring, pour in the beef broth. Increase the heat to medium and simmer until slightly thickened.

    • Reduce the heat to low and add in the sour cream, Worcestershire and some freshly ground black pepper. Stir well to combine.

    • Lastly add in the steak and mushrooms. Stir to combine. Taste and season with more salt and pepper as desired.

    • Add in the cooked egg noodles. Gently stir to combine and gradually heat through. Avoid bringing to a boil to keep the sauce from separating.

    Serving: 1g, Calories: 601kcal, Carbohydrates: 47g, Protein: 33g, Fat: 31g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 142mg, Sodium: 536mg, Potassium: 612mg, Fiber: 2g, Sugar: 3g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 73mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Russian

    This post may contain affiliate links.

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    Laurie McNamara

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  • Easy Greek Chicken Meatballs (Baked – No Eggs)

    Easy Greek Chicken Meatballs (Baked – No Eggs)

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    These Easy Greek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store the meatballs in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week. These’re egg-free and can be made gluten and dairy-free, too!

    Easy Baked Greek Chicken Meatballs Recipe: A Flavorful Healthy Dinner!

    These Easy Greek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They are tender and juicy meatballs that are sure to become a family favorite. These baked chicken meatballs are egg-free and can be made gluten- and dairy-free too!

    With minimal effort and maximum flavor, these Easy Greek Chicken Meatballs are a surefire way to elevate your dinner game. Plus, they’re perfect for meal prep and freezer-friendly, making busy weeknights a breeze.

    Whether you’re serving them as a main course, appetizer, or meal prep option, they’re guaranteed to impress. Let’s dive into what makes these meatballs so irresistible!

    baked Greek Chicken Meatballs on a plate and garnished with fresh dill.

    What To Love About This Recipe

    • Easy and Quick to Make: With simple ingredients and straightforward instructions, these Greek chicken meatballs come together in a snap.
    • Healthy, Filled with Veggies: Say hello to a nutritious meal packed with veggies! Zucchini, red onion, and garlic add flavor and moisture to the meatballs and sneak in extra nutrients. It’s a win-win!
    • Packed with Flavor: From tangy feta cheese to aromatic herbs and spices, these meatballs are bursting with Mediterranean flavors. Each bite is a delightful explosion of taste that will leave you craving more.
    • Perfect for Meal Prep: Simplify your meal planning with these Greek chicken meatballs. Prepare a batch ahead of time, store the meatballs in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make Greek Chicken Meatballs with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Ground Chicken: Opt for lean ground chicken (around 93% lean) to keep the meatballs moist without excess fat. If you prefer, you can swap the ground chicken for ground turkey without compromising on flavor.
    • Breadcrumbs: Breadcrumbs act as a binding agent, helping to hold the meatballs together. You can use regular breadcrumbs or opt for whole wheat or gluten-free varieties based on your dietary preferences.
    • Zucchini: Grated zucchini adds moisture and texture to the meatballs while sneaking in extra veggies. It also contributes to the juiciness of the meatballs.
    • Red Onion & Garlic: These aromatic ingredients infuse the meatballs with savory flavor.
    • Feta Cheese: Creamy and tangy feta cheese adds richness and a hint of saltiness to the meatballs. It also provides a delightful contrast to the other ingredients. Not a fan of feta? Try substituting it with grated Parmesan or crumbled goat cheese for a different flavor profile.
    • Greek Yogurt: This keeps the meatballs moist and tender while adding a subtle tanginess to the mixture.
    • Fresh Herbs (Dill, Mint, Parsley): A medley of fresh herbs elevates the flavor profile of the meatballs, imparting a refreshing and aromatic essence. Don’t skip the herbs—they’re essential for that authentic Greek taste!
    • Dried Oregano: A classic Greek herb, dried oregano lends its distinct flavor to the meatballs, enhancing their Mediterranean flair.
    • Lemon Zest: Fresh lemon zest brightens up the dish with its citrusy aroma, adding a zingy freshness that balances the richness of the other ingredients.
    • Kosher or Sea Salt, Black Pepper: These pantry staples season the meatballs to perfection, ensuring each bite is flavorful and well-balanced.

    Process Overview: How To Make Greek Chicken Meatballs Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Prepare the Meat Mixture

    Combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper in a large bowl. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

    Ingredients needed to make Greek Chicken Meatballs in a bowl.
    Ingredients needed to make Greek Chicken Meatballs in a bowl mixed.

    Step 2 – Form the Meatballs

    Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves if you wish) and roll it into a ball. Tip: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet about 2 inches apart.

    unbaked Greek Chicken Meatballs on a baking tray.

    Step 3 – Bake

    Bake the meatballs for 18 to 25 minutes or until cooked through.

    baked Greek Chicken Meatballs on a baking tray.

    Recipe Tips

    • Be sure to drain the grated zucchini thoroughly to remove excess moisture. Excess water can make the meatballs soggy.
    • Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
    • For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
    • Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!

    Variations & Additions

    • Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
    • Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
    • Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
    • Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
    • Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
    baked Greek Chicken Meatballs on a plate and garnished with fresh dill with a bowl of rice and chopped mini cucumbers on the side.

    Serving Suggestions

    Here are some serving suggestions to complement your delicious Greek Chicken Meatballs:

    • Greek Salad: Pair the meatballs with a refreshing Greek salad made with cucumbers, tomatoes, red onions, Kalamata olives, and crumbled feta cheese. Toss it all together with a drizzle of olive oil and lemon juice for a light and vibrant side dish.
    • Tzatziki Sauce: Serve the meatballs with a side of homemade tzatziki sauce for dipping. Made with Greek yogurt, grated cucumber, garlic, lemon juice, and dill, tzatziki adds a creamy and tangy element that perfectly complements the flavors of the meatballs. Here is my tzatziki sauce recipe.
    • Pita Bread or Flatbread: Warm up some pita bread or flatbread and serve it alongside the meatballs for a Mediterranean-inspired meal. You can use the bread to make wraps or simply enjoy it on the side to soak up any extra sauce or juices.
    • Roasted Vegetables: Roast up some seasonal vegetables such as bell peppers, eggplant, and zucchini to serve alongside the meatballs. The caramelized flavors of the roasted veggies pair wonderfully with the savory meatballs.
    • Rice or Quinoa: For a heartier meal, serve the meatballs over cooked quinoa or rice. This adds a nutritious and filling component to the dish, turning it into a complete and satisfying meal. Our favorite is Fluffy & Easy Vermicelli Rice (Arroz con Fideos).
    • Lemon Wedges: Garnish the meatballs with fresh lemon wedges for a burst of citrusy flavor. Squeezing a bit of lemon juice over the meatballs just before serving adds brightness and freshness to each bite.
    • Mediterranean Couscous Salad: Whip up a quick couscous salad with chopped vegetables, chickpeas, olives, and feta cheese tossed in a lemon vinaigrette. The light and refreshing salad pairs perfectly with the hearty meatballs. Try my Easy & Tasty Couscous Salad.
    overhead view of a plate with baked Greek Chicken Meatballs garnished with fresh dill with chopped mini cucumbers, tomatos, pita, rice and lemon wedges on the side.

    Storing and Freezing Instructions

    To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through.

    To freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they’re solid, transfer them into a freezer-friendly bag or container. They’ll keep well for around three months. When you’re ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you’re short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy!

    Frequently Asked Questions

    Can I bake these meatballs in the air fryer?

    Preheat your air fryer to 375°F (190°C). Place the meatballs in a single layer in the air fryer basket, making sure they’re not overcrowded to allow for proper air circulation. Cook the meatballs in the air fryer for approximately 10-12 minutes, flipping them halfway through the cooking time to ensure even browning. Use a meat thermometer to check the internal temperature of the meatballs, ensuring they reach 165°F (75°C) to ensure they’re fully cooked.

    Can I omit the breadcrumbs for a gluten-free option?

    Yes, you can substitute the breadcrumbs with ground oats or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.

    Can I make these meatballs ahead of time?

    Certainly! These meatballs are perfect for meal prep. Prepare them in advance, store them in the fridge or freezer, and simply reheat them when ready to enjoy. They make for a convenient and satisfying meal any day of the week.

    Greek Chicken Meatball bitten with greek yogurt sauce in top.

    More Meatballs Recipes You’ll Love!

    Recipe Card 📖

    baked Greek Chicken Meatballs on a plate and garnished with fresh dill with a bowl of rice and chopped mini cucumbers on the side.

    Easy Greek Chicken Meatballs (Baked – No Eggs)

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These EasyGreek Chicken Meatballs are packed with wholesome ingredients and vibrant Greek flavors! They’re tender and juicy and come together in a snap. Each bite is a delightful explosion of taste that will leave you craving more. Prepare a batch ahead of time, store them in the fridge or freezer, and enjoy convenient and satisfying meals throughout the week.

    Prep Time 10 minutes

    Cook Time 18 minutes

    Total Time 28 minutes

    Servings 12 meatballs

    Instructions 

    • Preheat oven to 400º F (200º C). Line a large baking sheet with parchment paper and set aside.

    • In a large bowl, combine the ground chicken, breadcrumbs, zucchini, red onion, garlic, feta, yogurt, dill, mint, parsley, oregano, lemon zest, salt, and pepper. Mix until well combined. Use your hands to mix the veggie mixture into the ground meat thoroughly. Try not to overwork the meat; pinch the meat between your fingers rather than knead it.

    • Scoop about two tablespoons of the mixture into your palms (you can wear kitchen gloves, if you wish) and roll it into a ball. TIP: Use a cookie scoop to make the meatballs equal in size. This will ensure they all cook the same. Place the ball on the prepared baking sheet. Repeat with the rest of the mixture, spacing the meatballs out onto the baking sheet, about 2-inches apart.

    • Bake the meatballs for 18 to 25 minutes or until cooked through. TIP: Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165° F (74° C) when they're ready. If you cook them for too long, they'll end up dry and tough, and we want to avoid that!

    • You can enjoy the meatballs with a drizzle of tzatziki sauce with rice or on top of a Greek salad. You can also make a gyro.

      To store leftover meatballs, place them in an airtight container and refrigerate for up to 3-4 days. For longer storage, freeze the meatballs in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container. Frozen meatballs can be stored for up to 2-3 months. To reheat, simply bake in a preheated oven until heated through. To freeze the meatballs before baking: After shaping the meatballs, lay them out on a baking sheet lined with parchment paper. Cover them with plastic wrap and pop them into the freezer for about 2 hours to quick-freeze. Once they’re solid, transfer them into a freezer-friendly bag or container. They’ll keep well for around three months. When you’re ready to bake them, let them thaw in the fridge overnight. Then, follow the baking instructions as usual. If you’re short on time, you can also bake them straight from frozen. Just preheat your oven to 400°F and bake them for 30-35 minutes. Easy peasy! Recipe Tips
    • Be sure to drain the grated zucchini to remove excess moisture thoroughly. Excess water can make the meatballs soggy.
    • Use a cookie scoop or your hands to even portion the meat mixture for uniform meatballs.
    • For extra flavor, consider marinating the ground chicken mixture in the refrigerator for 30 minutes to an hour before forming the meatballs.
    • Make sure not to overcook your meatballs. Give them a check after about 15 minutes in the oven. They should reach an internal temperature of 165°F when they’re ready. If you cook them too long, they’ll end up dry and tough, and we want to avoid that!
      Variations & Additions
    • Mediterranean Twist: Add chopped sun-dried tomatoes and olives to the meatball mixture for a burst of Mediterranean flavor.
    • Spicy Kick: Mix in some diced jalapeños or red pepper flakes for a spicy twist.
    • Herb Variations: Feel free to experiment with different herbs based on your preference. Basil or thyme would also complement the Mediterranean flavors nicely.
    • Gluten-Free: To make these meatballs gluten-free, substitute the breadcrumbs with gluten-free breadcrumbs, ground oats, or almond flour for a gluten-free alternative. Just be mindful of the consistency of the meatball mixture—it should hold together without being too dry or too wet.
    • Dairy-Free: To make these meatballs dairy-free, substitute yogurt and feta cheese for your favorite dairy-free alternatives.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.    ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate and can vary depending on the products used.

    Nutrition

    Serving: 1 meatballCalories: 97kcalCarbohydrates: 6gProtein: 8gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 35mgSodium: 309mgPotassium: 260mgFiber: 1gSugar: 1gVitamin A: 203IUVitamin C: 4mgCalcium: 45mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine Mediterranean

    Calories 97

    Keyword dinner meatballs recipe


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    Oriana Romero
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  • The BEST Easy Tomato Soup (Luscious)

    The BEST Easy Tomato Soup (Luscious)

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    This Tomato Soup is comforting, easy to make, velvety-smooth, and bursting with flavor. Whether you make it for yourself or a crowd, it’s a sure-fire hit. It’s also a quick soup that keeps well in the fridge. Serve it by the cup with a sandwich for lunch, or dress it up with a pretty swirl of cream or coconut milk and fresh basil!

    Velvety-Smooth Tomato Soup Recipe for a Cozy Meal

    Nothing says comfort like a bowl of velvety-smooth tomato soup, and this easy recipe is the perfect remedy for those chilly evenings or when you crave a warm hug in a bowl. Here’s why you’ll fall head over heels for this simple yet flavorful tomato soup.

    What To Love About This Recipe

    • Easy and Quick to Make: Say goodbye to complicated cooking processes! This tomato soup recipe is a breeze to whip up, making it a perfect go-to for busy weeknights or lazy Sundays. You’ll be surprised at how effortlessly you can create a restaurant-quality soup right in your own kitchen.
    • Simple Ingredients: No need for a long grocery list or fancy items. This recipe thrives on everyday kitchen staples, transforming them into a rich and satisfying soup. The simplicity of the ingredients allows the natural flavors to shine, giving you a bowlful of goodness without the fuss.
    • Comforting and Satisfying: Picture this: a spoonful of creamy tomato soup warms your soul as it glides down your throat. That’s the comfort this recipe promises. It’s the culinary equivalent of a cozy blanket on a chilly day, providing the warmth and satisfaction you crave.
    • Full of Flavor: San Marzano tomatoes, sweet onions, and a touch of butter work together to create a symphony of flavors in every spoonful. This soup strikes the perfect balance between tangy tomatoes and creamy indulgence, leaving your taste buds dancing with joy.
    • Picky Eater Approved: Even the fussiest eaters won’t be able to resist this tomato soup. The combination of familiar ingredients ensures that everyone at the table, from the kids to the adults, will be reaching for seconds. It’s a win-win for the cook and the diners!
    two bowls with Easy Tomato Soup drizzled with cream a black pepper with two grilled sandwiches, basil leaves, and spoons on the side.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make tomato soup with name tags.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Butter: The unsung hero that adds a rich and luscious quality to the soup. It forms the base, giving the tomatoes a silky texture and enhancing the overall mouthfeel.
    • Yellow Onion: The sweetness of yellow onions complements the acidity of tomatoes, creating a well-balanced flavor profile. Don’t skip this ingredient—it’s the secret to the soup’s depth.
    • Cloves: A hint of cloves adds a subtle warmth to the soup, elevating it beyond the ordinary. Be cautious not to overpower; a little goes a long way.
    • San Marzano Tomatoes (Whole or Crushed): Known for their sweetness, robust flavor, and low acidity, San Marzano tomatoes are the star of the show. Whether whole or crushed, their vibrant flavor intensifies the soup. If San Marzano tomatoes are unavailable, you can use regular canned tomatoes, but you might need to add more sugar and cream to counteract the acidity. These are the San Marzano Tomato I use.
    • Chicken or Vegetable Stock: Choose your base according to preference. Chicken stock adds a savory depth, while vegetable stock keeps it light and vegetarian-friendly.
    • Seasonings: Salt, Black Pepper, Granulated Sugar: The trio of seasonings balances the acidity, enhances the savory notes, and rounds out the sweetness. Adjust to taste for the perfect harmony.
    • Heavy Cream: The final touch that imparts a luxurious creaminess to the soup. Don’t skimp on this—it transforms the dish from ordinary to extraordinary.

    Process Overview: How To Make Easy Tomato Soup Step-by-Step

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Step 1 – Saute The Veggies

    Heat a Dutch oven or any other nonreactive pot over medium heat. Add butter then add chopped onions; sauté 6-8 minutes, stirring occasionally, until softened and lighly golden. Add minced garlic and sauté 1 minute until fragrant.

    a pot with butter and saute onions and garlic.

    Step 2 – Add The Rest of Ingredients & Simmer

    Add the tomatoes, stock, salt, black pepper, and sugar to the pot; mix to combine. Bring it up to a low boil, then turn the heat to medium-low. Cover partially with a lid; let it simmer for 45 minutes. Stir frequently to prevent scorching on the bottom.

    a pot with all the ingredients nedeed to make homemade easy tomato soup.

    Step 3 – Blend

    Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Adjust the consistency to your liking by adding more broth if needed. Blend up the soup until it’s as smooth as you want it. Then, return the blended soup to the pot over medium heat.

    a immersion blender blending a homemade tomato soup.

    Step 4 – Add The Cream

    Add the heavy cream; mix to incorporate and return to a simmer. Taste and adjust seasoning if needed. Simmer for 2 – 3 minutes.

    a soup ladle with tomato soup made at home from scratch.

    Recipe Tips

    • Pot: It’s important to use a non-reactive pot when cooking tomatoes in order to avoid a metallic taste. Stainless steel, ceramic, glass, or an enamel-coated pot are all good choices. Avoid pots made from aluminum, cast iron, and copper, which can all react with tomatoes. We use my 6-quart enameled cast iron Dutch Oven when we make this Tomato Soup.
    • Sweat the Onions: Cook the onions gently until they’re soft and translucent. This builds a solid flavor foundation for the soup.
    • Simmer Slowly: Allow the soup to simmer on low heat. This slow-cooking method melds the flavors, resulting in a more developed taste.
    • Adjust Seasoning: Be sure to taste your soup after it has finished simmering since this is the best time to adjust seasonings. Stir in more heavy cream or sugar if there’s a tangy or sour taste, especially if you use canned regular tomatoes.
    • Blend Until Smooth: Invest in a good quality blender for that velvety texture. A few extra seconds can make all the difference.

    Variations & Additions

    • Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
    • Grilled Cheese Croutons: Serve with bite-sized grilled cheese croutons for a delightful crunch.
    • Dairy-Free Option: Swap heavy cream and butter for a dairy-free alternative, such as coconut cream and dairy-free butter.
    • Herb Infusion: Experiment with fresh basil or thyme for an herbaceous kick.

    Serving Suggestions

    Enhance the experience of your velvety-smooth tomato soup with these delightful serving suggestions that will elevate your meal:

    1. Grilled Cheese Sandwiches or Crusty Garlic Bread (our fave ❤️): There’s something magical about dipping a warm slice of garlic-infused bread or a perfectly grilled cheese sandwich into a bowl of tomato soup. The crunchy texture of the bread complements the creamy soup, creating a match made in culinary heaven.
    2. Parmesan Cheese Shavings: Shave some fresh Parmesan cheese on top of the soup just before serving. The salty and nutty notes of Parmesan add a gourmet touch, enhancing the overall flavor profile.
    3. Herb Garnish: Sprinkle fresh basil, chives, or parsley on the soup for a burst of color and herbaceous freshness. The aromatic herbs complement the rich tomato base, providing a visual and flavorful contrast.
    4. Drizzle of Olive Oil: A high-quality extra virgin olive oil drizzle adds a luxurious sheen to your soup and imparts a fruity and peppery undertone, enhancing the taste.
    5. Toasted Pine Nuts or Croutons: Toasted pine nuts or homemade croutons can add a delightful crunch to every spoonful. It’s a simple yet effective way to introduce a contrasting texture to the velvety soup.
    6. Dollop of Sour Cream or Greek Yogurt: Add a dollop of sour cream or Greek yogurt for a tangy twist. The cool and creamy element creates a beautiful balance, and the tanginess complements the sweetness of the tomatoes.
    7. Balsamic Reduction Swirl: Drizzle a balsamic reduction in a decorative swirl on the soup. The sweet and tangy balsamic reduction adds complexity to each bite, making it a gourmet experience.
    8. Serve in Bread Bowls: Take your presentation to the next level by serving the tomato soup in hollowed-out bread bowls. Not only does it look impressive, but the combination of flavors is unbeatable.
    9. Side Salad: Accompany your tomato soup with a light side salad. A simple mix of greens with a lemon vinaigrette adds freshness and provides a satisfying contrast to the warmth of the soup.
    a bowl with homemade Tomato Soup drizzled with cream a black pepper.

    Storing and Freezing Instructions

    Store: This Easy and Luscious Tomato Soup can be refrigerated in an airtight container for 3–5 days.

    Freeze: Tomato soup freezes exceptionally well, making it a convenient option for meal prep or saving leftovers for later. Allow the tomato soup to cool to room temperature before attempting to freeze it.

    Thaw in the Refrigerator: The safest way to thaw tomato soup is by placing it in the refrigerator overnight. Slow thawing helps maintain the soup’s texture and flavor.

    Reheat: Reheat in a pot over medium-low heat on the stove or microwave for 1–2 minutes in a microwave-safe bowl. Stir frequently, no matter which method you use, to avoid hot spots.

    Pro-Tip: After reheating, you may notice a change in the soup’s consistency. If it has thickened, you can add a bit of water, broth, or cream to reach your desired texture. Also, freezing the soup can sometimes dull flavors, so a little extra salt or pepper might be necessary.

    Frequently Asked Questions

    Can I use a hand blender instead of a countertop blender?

    Yes, a hand blender works well for convenience. Blend the soup directly in the pot for less mess.

    What are San Marzano tomatoes?

    San Marzano tomatoes are a variety of plum tomatoes that are prized for their big flavor, low moisture, and reduced seed count. They got their name from the San Marzano region in Italy, where they are still grown and canned. While these tomatoes are now grown and canned in other countries as well, you can still find cans marked with DOP to signify the product was grown in Italy.

    What are the best tomatoes for tomato soup?

    I recommend the San Marzano tomatoes because of their flavor and texture. They are sold in most grocery stores in the canned tomato products aisle. If you can’t find them, use your favorite brand of canned crushed or whole tomatoes instead.

    Can I make this Tomato Soup in an Instant Pot?

    Yes! Load all the ingredients (minus the cream) into the pot of your machine. Cook for 20 minutes, then release the pressure. Blend using an immersion blender, add the heavy cream, and simmer for 2 minutes. Serve and enjoy!

    a woman hand holding a grilled cheese sandwich and dip it into a bowl with homemade tomato soup.

    More Soup Recipes You’ll Love!

    Recipe Card 📖

    a bowl with homemade Tomato Soup drizzled with cream, basil leaves, and black pepper

    Easy Tomato Soup

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Tomato Soup is comforting, easy to make, velvety-smooth, and bursting with flavor. It’s a sure-fire hit whether you make it for yourself or a crowd. It’s also a quick soup that keeps well in the fridge. Serve it by the cup with a sandwich for lunch or dress it up with a pretty swirl of cream or coconut milk and a fresh basil!

    Prep Time 5 minutes

    Cook Time 53 minutes

    Total Time 50 minutes

    Servings 6 servings

    Instructions 

    • Saute the Veggies: Heat a Dutch oven or any other nonreactive pot over medium heat. Add butter then add chopped onions; sauté 6-8 minutes, stirring occasionally, until softened and lighly golden. Add minced garlic and sauté 1 minute until fragrant.

    • Make the Tomato Soup: Add the tomatoes, stock, salt, black pepper and sugar to the pot; mix to combine. Bring it up to a low boil, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every frequently to prevent scorching on the bottom.

    • Blend the Tomato Soup: Use an immersion blender or transfer the soup to a blender in batches to puree until smooth. Adjust the consistency to your liking by adding more broth if needed. Blend up the soup until it’s as smooth as you want it. Then return blended soup to the pot over medium heat.

    • Add the Cream: Add the heavy cream; mix to incorporate and return to a simmer. Taste and adjust seasoning if needed. Simmer for 2 – 3 minutes.

    • Serve: Ladle into bowls and top with parmesan and chopped fresh basil, if desired. Serve tomato soup with garlic bread, biscuits, dinner rolls, grilled cheese, croutons, crackers, whatever your heart desires!

      Store: This Easy and Luscious Tomato Soup can be refrigerated in an airtight container for 3–5 days. Freeze: Tomato soup freezes exceptionally well, making it a convenient option for meal prep or saving leftovers for later. Allow the tomato soup to cool to room temperature before attempting to freeze it. Thaw in the Refrigerator: The safest way to thaw tomato soup is by placing it in the refrigerator overnight. Slow thawing helps maintain the soup’s texture and flavor. Reheat: Reheat in a pot over medium-low heat on the stove or microwave for 1–2 minutes in a microwave-safe bowl. Stir frequently, no matter which method you use, to avoid hot spots. These are the San Marzano Tomato I use. To make this in the Instant Pot: Put all the ingredients in the pot minus the cream, cook for 20 minutes, and release pressure. Blend! Add cream and simmer for 2 minutes. Serve. Recipe Tips:
    • Pot: It’s important to use a non-reactive pot when cooking tomatoes in order to avoid a metallic taste. Stainless steel, ceramic, glass, or an enamel-coated pot are all good choices. Avoid pots made from aluminum, cast iron, and copper, which can all react with tomatoes. We use my 6-quart enameled cast iron Dutch Oven when we make this Tomato Soup.
    • Sweat the Onions: Cook the onions gently until they’re soft and translucent. This builds a solid flavor foundation for the soup.
    • Simmer Slowly: Allow the soup to simmer on low heat. This slow-cooking method melds the flavors, resulting in a more developed taste.
    • Adjust Seasoning: Be sure to taste your soup after it has finished simmering since this is the best time to adjust seasonings. Stir in more heavy cream or sugar if there’s a tangy or sour taste, especially if you use canned regular tomatoes.
    • Blend Until Smooth: Invest in a good quality blender for that velvety texture. A few extra seconds can make all the difference.
    Variations & Additions:
    • Spicy Twist: Add a pinch of red pepper flakes for a subtle kick.
    • Grilled Cheese Croutons: Serve with bite-sized grilled cheese croutons for a delightful crunch.
    • Dairy-Free Option: Swap heavy cream and butter for a dairy-free alternative, such as coconut cream and dairy-free butter.
    • Herb Infusion: Experiment with fresh basil or thyme for an herbaceous kick.
      Read the whole post for more tips, tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 308kcalCarbohydrates: 25gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 1423mgPotassium: 833mgFiber: 5gSugar: 15gVitamin A: 1423IUVitamin C: 26mgCalcium: 116mgIron: 4mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Soup

    Cuisine American

    Calories 308

    Keyword soup

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  • Spicy Pork Teriyaki Stir-Fry – Simply Scratch

    Spicy Pork Teriyaki Stir-Fry – Simply Scratch

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    Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.

    Pineapple Pork Teriyaki Stir-Fry

    I love a good Stir-fry.

    Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    If it was up to me, I would make stir-fry a few times a week.

    ingredients for Pineapple Pork Teriyaki Stir-Fryingredients for Pineapple Pork Teriyaki Stir-Fry

    To make this Pineapple Pork Teriyaki Stir-Fry You Will Need:

    for the marinade:

    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • baking soda – Works as a tenderizer in the marinade.
    • kosher salt – Enhances flavor.
    • pork tenderloin – For this recipe, you will need 2 pounds.

    for the stir-fry:

    • avocado oil – Or use extra light olive oil.
    • marinated pork – See above.
    • red bell pepper – Adds a pop of color, texture and subtle sweetness.
    • carrots – Lends color, flavor and crunchy texture.
    • pineapple – For color and delicious sweetness.
    • snow peas – Adds a pop of green and crunchy texture.
    • green onion – Gives subtle onion flavor.
    • teriyaki sauce – For this recipe I used the spicy version by using sambal oelek. However use whichever sauce you prefer!

    garlic powder, baking soda, saltgarlic powder, baking soda, salt

    Marinate The Pork:

    In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.

    pour in low-sodium soypour in low-sodium soy

    Pour in 2 tablespoons low-sodium soy.

    stir to combinestir to combine

    Stir well to combine. It should foam up a bit

    cubed pork tenderloincubed pork tenderloin

    Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.

    toss pork in marinadetoss pork in marinade

    Toss well to coat and set off to the side to prep veggies and preheat your wok.

    add oil to wokadd oil to wok

    Make The Stir-Fry:

    Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.

    add sambal oelek to teriyaki sauceadd sambal oelek to teriyaki sauce

    For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.

    once hot add marinated porkonce hot add marinated pork

    Add in the pork (work in batches if your pan is smaller) in an even layer.

    Cook 3 minutes stir and continue to brown porkCook 3 minutes stir and continue to brown pork

    Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.

    remove pork and add pineapple and veggiesremove pork and add pineapple and veggies

    Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.

    cook until glisteningcook until glistening

    Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

    Add in green onions and stir-fry 2 minutesAdd in green onions and stir-fry 2 minutes

    Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.

    Add browned pork back inAdd browned pork back in

    Add the pork back into the wok.

    pour in teriyaki saucepour in teriyaki sauce

    And pour in the teriyaki sauce.

    toss while sauce thickenstoss while sauce thickens

    Continue to stir and allow the sauce to bubble and thicken.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    That’s it!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Click Here For More Stir-Fry Recipes!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Yield: 6 servings

    Spicy Teriyaki Pork Stir-Fry

    Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week!

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Total Time: 45 minutes

    FOR THE MARINADE:

    • 1 teaspoon baking soda
    • 1 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 2 tablespoons low-sodium soy sauce, or sub with low-sodium tamari
    • 2 pounds pork tenderloin, cut into 1-inch pieces

    FOR THE STIR-FRY:

    • 3 tablespoon avocado oil, or sub with extra light olive oil
    • 1 red bell pepper, seeded diced
    • 6 ounces carrots, sliced
    • 8 ounces fresh pineapple, cut into 1-inch pieces
    • 8 ounces snow peas
    • 1 bunch green onions, dark parts thinly sliced. Light parts cut into 1-inch pieces
    • 1 recipe teriyaki sauce, I used the spicy teriyaki recipe

    MARINATE THE PORK:

    • In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.

    • Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we’ll to coat.

    MAKE THE STIR-FRY:

    • Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.

    • For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.

    • Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.

    • Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

    • Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.

    • Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.

    • Serve over rice and sprinkle with the reserved green onions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    *The nutritional value is for the pork stir-fry only and does not include rice.

    Serving: 1serving, Calories: 304kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 677mg, Potassium: 890mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5838IU, Vitamin C: 69mg, Calcium: 47mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Japanese

    This post may contain affiliate links.



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    Laurie McNamara

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  • Slow Cooker Mississippi Pot Roast – Simply Scratch

    Slow Cooker Mississippi Pot Roast – Simply Scratch

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    Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.

    Slow Cooker Mississippi Pot Roast

    I had no idea what I was missing out on.

    It’s true, for years I’ve seen Mississippi pot roast recipes all over the internet and never understood the hype. To be honest, the whole pepperoncini thing threw me off. Until last year when I decided to make it. Life = changed. It’s so simple (hello, crockpot meal!) with just 5 ingredients that you quite literally throw into your slow cooker and in 8 to 10 blissful smelling hours, you have flavorful, tender and falling apart pot roast.

    Where did Mississippi Pot Roast Originate?

    About 20 year ago, Robin Chapman from Ripley, Mississippi first made a variation she calls “roast” from her aunts recipe. She swapped in the ranch seasoning for Italian and threw that in along with au jus gravy mix, a stick of butter and pepperoncini peppers. She then made it for a friend, who then entered it in her church cookbook. Judy, a church congregate, made it for Sunday supper and her niece fell in love with the recipe and shared it on her blog. Another blogger then made it and named it “Mississippi Roast” and from there the recipe really took off and the rest is history.

    Slow Cooker Mississippi Pot RoastSlow Cooker Mississippi Pot Roast

    Believe me when I tell you there are hundreds, if not thousands of versions for Mississippi Roast all over the internet. So I’m not trying to reinvent the wheel here, this is just how I like to prepare it. I cut back on the butter because chuck roast is already a rich and flavorful cut. I also make my own au jus gravy mix and ranch seasoning. You of course don’t have to, but I’ve gone ahead and linked both recipes for you.

    ingredients for Slow Cooker Mississippi Pot Roastingredients for Slow Cooker Mississippi Pot Roast

    To Make Mississippi Pot Roast You Will Need:

    • chuck roast – You’ll want to get a 3-1/2 to 4 pound boneless chuck roast.
    • au jus gravy mix – Use homemade or store-bought.
    • ranch seasoning – Use homemade or store-bought.
    • butter – Lends extra flavor and richness.
    • pepperoncini – Use whole pepperoncini peppers. I like to use “Hot” which to us didn’t add heat at all but great flavor.
    • pepperoncini liquids – Lends so much more flavor.

    chuck roast in slow cookerchuck roast in slow cooker

    In your  slow cooker add 1 (3-1/2 to 4 pounds) chuck roast.

    add au jus seasoning and ranch seasoningadd au jus seasoning and ranch seasoning

    Sprinkle with 1 ounce of au jus gravy mix and 1 ounce ranch seasoning.

    top with pepperoncini and buttertop with pepperoncini and butter

    Add 4 tablespoons butter and 6 to 8 pepperoncini peppers.

    pour in pepperoncini liquidspour in pepperoncini liquids

    Lastly  pour in 1/3 cup of pepperoncini pickling liquids.

    slow cookslow cook

    Cover and cook on low for 8 to 10 hours. I personally don’t like using the slow cooker on high heat but if needed you could cook on high for about 5 to 6 hours.

    slow cooked Mississippi Pot Roastslow cooked Mississippi Pot Roast

    Smells SO good.

    transfer roast to rimmed baking sheet or cutting boardtransfer roast to rimmed baking sheet or cutting board

    Carefully remove and transfer to a rimmed baking sheet or wood cutting board.

    shredded Slow Cooker Mississippi Pot Roastshredded Slow Cooker Mississippi Pot Roast

    Use two forks and shred.

    strain liquids through a fat separatorstrain liquids through a fat separator

    Strain liquids in the slow cooker into a fat separator.

    once fat has risen, pull stopperonce fat has risen, pull stopper

    Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat on top when you pour.

    Slow Cooker Mississippi Pot RoastSlow Cooker Mississippi Pot Roast

    Transfer the shredded pot roast back to the slow cooker, pour the liquids (not the fat) over shredded pot roast and keep warm.

    Slow Cooker Mississippi Pot RoastSlow Cooker Mississippi Pot Roast

    How Do You Serve Mississippi Pot Roast?

    Slow Cooker Mississippi Pot RoastSlow Cooker Mississippi Pot Roast

    Enjoy! And if you give this Slow Cooker Mississippi Pot Roast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Mississippi Pot RoastMississippi Pot Roast

    Yield: 6 servings

    Slow Cooker Mississippi Pot Roast

    Slow Cooker Mississippi Pot Roast is ridiculously tender, flavorful and comforting. A chuck roast cooks low and slow with homemade au jus gravy mix, ranch seasoning, butter and pepperoncinis. Serve shredded over mashed potatoes or tucked into a sandwich. Serves 6 to 8 depending.

    Prep Time: 5 minutes

    Cook Time: 10 hours

    Total Time: 10 hours 5 minutes

    • Place roast into your slow cooker. Sprinkle with au jus gravy mix and ranch seasoning. Top with butter and pepperoncini. Pour in the pickling liquids and cover with lid.

    • Cook on low for 8 to 10 hours.

    • Carefully remove and transfer to a rimmed baking sheet or wood cutting board. Use two forks and shred, discarding any tough fatty pieces.

    • Strain liquids in the slow cooker into a fat separator. Once the fat has risen to the top, remove the stopper form the spout. This will pull the liquids up through the spout leaving the fat behind.

    • Add shredded beef back to slow cooker and pour the liquids (not the fat) over shredded pot roast.

    • Serve over mashed potatoes and alongside your favorite vegetable.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 503kcal, Carbohydrates: 5g, Protein: 51g, Fat: 31g, Saturated Fat: 13g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 859mg, Potassium: 915mg, Fiber: 1g, Sugar: 0.4g, Vitamin A: 69IU, Vitamin C: 8mg, Calcium: 49mg, Iron: 6mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • Eggless Ricotta Stuffed Shells

    Eggless Ricotta Stuffed Shells

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    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara, and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Eggless Ricotta Stuffed Shells: A Culinary Hug in Every Bite!

    Regarding family favorite meals, Italian dishes are often at the top of the list. Eggless Ricotta Stuffed Shells are no exception. My eggless version of this classic dish is easy, cheesy, and so delicious!

    How does this sound? Jumbo pasta shells stuffed with ricotta, mozzarella, and parmesan cheese. Topped with homemade marinara and baked until tender and gooey. Served with fresh basil! We love it so much that I also have a fall version…check out my Eggless Pumpkin Ricotta Stuffed Shells!

    This dish is sure to be a hit at your dinner table, too.

    Why I Love This Recipe

    • Easy & Quick: When it comes to weeknight dinners, the easier, the better, am I right? Most of us don’t have hours to spend creating gourmet meals that, let’s be honest, our kids probably will only pick at. And this dinner is ready in 45 minutes or less
    • Vegetarian: For our plant-based food enthusiasts, rejoice! This recipe is entirely vegetarian, proving that you don’t need meat to create a dish that’s rich in taste and satisfaction.
    • Make-Ahead Friendly: Eggless Ricotta Stuffed Shells are not only simple, but they are also a great make-ahead meal! You can prepare it and put it in the refrigerator until you’re ready to finish it, or you can even freeze it sans the sauce for a hectic night. Keep reading to find out exactly how to do either of these options.
    • Simple Ingredients: Gather around pantry staples and a few fresh ingredients, and you’re all set! The simplicity of this recipe doesn’t compromise on flavor. It’s a testament to the beauty of uncomplicated, quality components coming together in harmony.
    • Satisfying: Craving a hearty, satisfying meal? Look no further. These stuffed shells are a culinary hug on a plate. Perfect for weeknight dinners or when you need a comforting dish to lift your spirits.
    • Kids-Friendly: Say goodbye to dinner dilemmas! These Eggless Ricotta Stuffed Shells are not just a treat for adults but a hit with the little ones, too. The pasta shells act as cozy blankets for the cheesy goodness inside, making it a family-friendly favorite that even the pickiest eaters won’t be able to resist.

    Ingredients You’ll Need

    Scroll down to the complete recipe for the full list of amounts needed for Eggless Ricotta Stuffed Shells. You’ll need:

    Eggless Ricotta Stuffed Shells ingredients
    • Jumbo pasta shells (about 1 box of 12 oz – 340 g)
    • Olive oil
    • Whole milk ricotta cheese
    • Mozzarella cheese
    • Garlic
    • Pecorino romano or parmesan cheese
    • All-purpose flour
    • Dried parsley
    • Dried basil
    • Dried oregano
    • Kosher salt
    • Black pepper
    • Marinara sauce
    • Fresh basil chopped (optional)

    Step By Step Recipe Photo Tutorial

    1 – Cook the jumbo pasta shells until al dente

    Cook pasta shells according to package directions. Drain and drizzle with a little extra virgin olive oil. 

    How to Make Eggless Ricotta Stuffed Shells step 1
    How to Make Eggless Ricotta Stuffed Shells step 2

    2 – Combine the eggless ricotta cheese filling

    Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    How to Make Eggless Ricotta Stuffed Shells step 3
    How to Make Eggless Ricotta Stuffed Shells step 4

    3 – Stuff your cooked shells with the cheese filling

    To simplify this process, try piping it in rather than stuffing it by hand. Scroll down to the quick tips for more details.

    How to Make Eggless Ricotta Stuffed Shells step 5
    How to Make Eggless Ricotta Stuffed Shells step 6
    How to Make Eggless Ricotta Stuffed Shells step 7
    How to Make Eggless Ricotta Stuffed Shells step 8

    4 – Assemble & Bake

    • Pour the marinara sauce on the bottom.
    • Fill each shell with the ricotta mixture.
    • Arrange shells in baking dishes.
    • Sprinkle the remaining mozzarella cheese on top, cover with foil, and bake!
    How to Make Eggless Ricotta Stuffed Shells step 9
    How to Make Eggless Ricotta Stuffed Shells step 10
    How to Make Eggless Ricotta Stuffed Shells step 11
    How to Make Eggless Ricotta Stuffed Shells step 12
    How to Make Eggless Ricotta Stuffed Shells step 13

    Quick Tips for Eggless Ricotta Stuffed Shells

    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • Add spinach (about two cups) to the ricotta filling for extra nutrition if desired. See recipe notes for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
    Eggless Ricotta Stuffed Shells in a white casserole with chopped basil

    Storing & Freezing Instructions

    To store leftovers, tightly cover the shells in the refrigerator for up to three days.

    To freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it!

    Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly.

    To reheat, warm small portions in the microwave or oven until roll-ups are heated and the cheese melts.

    Eggless Ricotta Stuffed Shells in a white casserole in a serving spoon

    Frequently Asked Questions

    What pasta brand does not contain eggs?

    My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells. 

    How can I reheat leftovers?

    I recommend using the microwave for a small portion, or the oven if you are reheating the whole casserole.

    Can I prepare the filling in advance?

    Certainly! Mix up the ricotta filling a day ahead and refrigerate until ready to use.

    Can I use gluten-free pasta?

    Absolutely! Choose your favorite gluten-free pasta to make this recipe suitable for those with dietary restrictions.

    Eggless Ricotta Stuffed Shells on a plate showing creamy filling

    More Recipes You’ll Love

    Recipe Card 📖

    Eggless Ricotta Stuffed Shells in a white casserole

    Eggless Ricotta Stuffed Shells

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    These Eggless Ricotta Stuffed Shells are not only simple, but they are delicious! Jumbo pasta shells stuffed with tons of cheese, topped with marinara and baked to bubbly goodness. This vegetarian dinner is ready in 45 minutes or less!

    Prep Time 15 minutes

    Cook Time 30 minutes

    Total Time 45 minutes

    Servings 6 servings (5 stuffed shell per serving)

    Instructions 

    • Preheat oven to 350º F (180º C).

    • Cook pasta shells according to package directions (do not overcook – cook just until al dente). Drain, rinse with cold water, and then drizzle with a little extra virgin olive oil. Set aside.

    • Place the ricotta, 1 cup mozzarella cheese, garlic, pecorino or parmesan, flour, parsley, basil, oregano, salt, and pepper in a bowl and mix until well combined.

    • Pour the marinara sauce on the bottom of a 9×13 baking dish. Note: you can also add half of the marinara sauce on the bottom of the dish and the other half over the stuffed shells.

    • Fill each shell with the ricotta mixture. Arrange shells in baking dishes. Sprinkle the remaining cup of mozzarella cheese on top.

    • Cover with aluminum foil and bake for 25 – 30 minutes. Remove foil and broil for 2-4 minutes until cheese is lightly browned and bubbly. Remove from the oven and garnish with fresh basil to serve.

      Jumbo Shells: A 12 oz box of jumbo pasta shells contains approximately 25-30 shells.; depends on the brand you are using. What pasta brand does not contain eggs? My favorite egg-free pasta brands are 365 Whole Foods, Colavita, and DeCecco.  Walmart and Wegman’s brands generally do not contain eggs either; however, I highly recommend checking labels all the time because, once in a while, they’re in a shared facility. For this recipe, I used Wegman’s Jumbo Pasta Shells.  Spinach: If desired, can add 2 cups of fresh or frozen spinach to the ricotta filling. If using fresh, steam or sauté just until wilted, squeeze dry with paper towels and chop. If using frozen, thaw it out first and drain, then dab dry with paper towels and add it to the ricotta mixture. To store leftovers, tightly cover the shells in the refrigerator for up to three days. To Freeze, simply cook the shells and stuff them. Do not cover in marinara! Place the complete shells on a tray and freeze completely. Once completely frozen, place the shells in a large zip-top freezer bag and freeze for up to two months. Don’t forget to label your freezer bag with the date you froze the shells and what is in it! Ready to eat your frozen pasta shells?  Add your marinara to a baking dish. Place the frozen shells on top and add more marinara sauce on top, if desired.  Bake at 375º F, covered with aluminum foil for 30 minutes. Then remove the foil and bake until the cheese is lightly browned and bubbly. To Reheat: Warm small portions in the microwave or oven until it’s heated and the cheese melts. Quick Tips for Eggless Ricotta Stuffed Shells
    • Depending on the brand, a 12oz box of jumbo pasta shells contains approximately 25-30 shells. Cook a couple of extra shells in case a few shells break or tear while the pasta cooks.
    • Once shells are cooked to al dente, drain the hot water, then fill the pot with cold water. This stops the cooking process and keeps the pasta from sticking together.
    • To easily stuff the cooked pasta shells, Place the cheese stuffing mixture in a large zip-top bag or a piping bag, cut the tip of the bag off, and then stuff the cheese into your shells — It couldn’t be easier or more mess-free!
    • If desired, add spinach (about two cups) to the ricotta filling for extra nutrition. See the recipe notes above for details.
    • To save some time, you can use store-bought marinara sauce. But if you have a homemade sauce that your family loves, that works just as well!
      ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 701kcalCarbohydrates: 57gProtein: 38gFat: 36gSaturated Fat: 20gCholesterol: 112mgSodium: 1528mgPotassium: 742mgFiber: 4gSugar: 8gVitamin A: 1561IUVitamin C: 9mgCalcium: 637mgIron: 3mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine Italian

    Calories 701

    Keyword dinner easy eggfree Eggless pasta ricotta stuffedshells


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    Oriana Romero
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  • The Easiest Korean Ground Beef Recipe – Oh Sweet Basil

    The Easiest Korean Ground Beef Recipe – Oh Sweet Basil

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    This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!

    So, you need an idea for ground beef that isn’t casserole, taco, or soup? Yeah, me too, so I set out to make something wonderful and delicious and then couldn’t help myself and made it a budget friendly dinner idea too!

    I grew up with the same plate my entire life:

    And then I grew up and did the exact same thing with a few twists to our staple dinners that Mom had made:

    But then I got to thinking, just because it isn’t 1999 doesn’t mean that mom’s don’t want quick, easy and cheap dinner ideas. It just means they need them with a modern twist! So, Korean Ground Beef was born. It’s a cheaper version of bulgogi, and we love bulgogi!!

    I’ve made it with mushrooms, peas, peppers, and all sorts of additions but the truth is, it doesn’t need anything but ground beef, sauce and rice. It’s easy to make, even easier to freeze (both pre and post cooking) and all you have to serve is a little steamed veggie next to it.

    a photo taken over the top of a large bowl of steamed white rice topped with korean ground beef.

    Recommended Equipment

    Before You Begin…

    If you’re planning to serve this Korean ground beef over rice, then the first thing you will want to do is get your rice cooking. That way the rice will be ready when the beef is finished.

    Ingredients for Korean Ground Beef

    I mentioned that this recipe is budget-friendly so let me prove it now by listing out the ingredients you will need. Everything is easy to find at the grocery and might even be in your pantry already. Here is your shopping list:

    • Canola or Vegetable Oil: used to cook the ground beef and garlic
    • Ground Beef: You can also use ground chuck.
    • Garlic: adds flavor to the meat
    • Soy Sauce: adds Asian flavor and saltiness
    • Orange Juice: adds flavor and acidity
    • Brown Sugar: adds depth of flavor and sweetness
    • Sweet Chili Sauce: adds a little heat and sweetness
    • Toasted Sesame Oil: gives that nutty signature Asian flavor
    • Cornstarch: thickens the sauce
    • Green Onions: used for flavor and garnish

    The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe there.

    a photo of a bowl of korean ground beef served over the top of steamed white rice and topped with sliced green onions and sesame seeds.a photo of a bowl of korean ground beef served over the top of steamed white rice and topped with sliced green onions and sesame seeds.

    How to Make Korean Ground Beef

    This is a great weeknight meal because it comes together in about 20 minutes. The steps are super easy. Here is what to expect:

    1. Brown the meat: Start this recipe by browning the meat in a cast iron skillet with the garlic. Drain any excess grease.
    2. Make the sauce: Whisk all the ingredients for the sauce together and set aside until the meat is cooked.
    3. Combine: Add the sauce to the ground beef and let it simmer until the sauce thickens slightly.
    4. Serve: Pour the ground beef over rice and serve for dinner!

    The complete recipe can be found in the recipe card down below so keep scrolling for all the details.

    What to Serve with Korean Ground Beef

    We like to serve this delicious Korean ground beef over cooked white rice. It would also be great with some Asian noodles like ramen, udon, rice noodles or chow mein noodles.

    A side of steamed broccoli, sauteed snap peas, or grilled asparagus would all work great. Any vegetable side will totally work, or our yummy Asian cucumber salad!

    You could also serve this ground beef in lettuce leaves to make them lettuce wraps just like your chicken lettuce wraps!

    a photo of a large bowl of cooked white rice topped with saucy korean ground beef, sliced scallions and sesame seeds.a photo of a large bowl of cooked white rice topped with saucy korean ground beef, sliced scallions and sesame seeds.

    Storage Tips

    This recipe is a great recipe for freezing either before or after cooking it (perfect for meal prep!). To freeze it before cooking, whisk all the sauce ingredients together and freeze the sauce. Then when you are ready to make this recipe, pull the sauce out of the freezer. Let it sit at room temperature for about a half hour and then brown the meat combine. So easy!!

    To freeze it after cooking it, let it cool completely and then store the ground beef in a ziploc bag or freezer safe container. It will keep for up to 3 months.

    If you have some leftovers that you plan to eat in the next few days, store them in the refrigerator. They will keep for 4-5 days. Reheat them in the microwave for a quick lunch or dinner. You can also reheat them on the stove top. You may want to add a little beef broth to keep it from drying out.

    We have stepped out of the usual ground beef recipes and added a Korean twist to make a fabulous Korean ground beef recipe that is inexpensive and on the dinner table in less than 30 minutes! It is a weeknight family dinner winner!

    More Easy Ground Beef Recipes

    Servings: 8

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Total Time: 20 minutes

    Description

    This easy Korean ground beef recipe is a tasty dinner idea that is light on the budget but heavy on the bold Korean flavors! You’re family is going to love it!

    Prevent your screen from going dark

    • Heat the oil in a cast iron pan over medium high heat. Add the ground beef and garlic, using a meat chopper to break up, cook until browned all the way through, about 3-5 minutes, then drain grease.

      2 lbs Ground Beef, 4 Cloves Garlic, 1 Tablespoon Canola or Vegetable Oil

    • Whisk together the remaining ingredients.

      1/2 Cup Soy Sauce, 1/2 Cup Orange Juice, 1/2 Cup Brown Sugar, 1/4 Cup Sweet Chili Sauce, 2 teaspoons Toasted Sesame Oil, 1 Tablespoon Cornstarch

    • Pour the ingredients all over the beef and simmer until thickened slightly.

    • Serve over rice with steamed veggies and garnish with green onions.

      2 Green Onions

    Serving: 1cupCalories: 404kcalCarbohydrates: 21gProtein: 21gFat: 26gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 81mgSodium: 970mgPotassium: 401mgFiber: 0.3gSugar: 19gVitamin A: 61IUVitamin C: 9mgCalcium: 41mgIron: 3mg

    Author: Sweet Basil

    Course: 100 + BEST Easy Beef Recipes for Dinner, Over 500 Family Dinner Recipes Ideas

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  • Super Creamy Baked Mac and Cheese (Easy)

    Super Creamy Baked Mac and Cheese (Easy)

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    By: Oriana Romero  /  Published:   /  Leave a comment

    This Baked Mac and Cheese recipe is pure cheesy goodness! Perfect for a comforting dinner or as a special side dish. Plus, it’s a breeze to whip up using everyday ingredients. The recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.

    Super Creamy Baked Mac and Cheese: A Cheesy Delight!

    Welcome to the world of comforting, soul-soothing goodness! Are you ready to embark on a journey filled with creamy indulgence and tantalizing flavors?

    Say hello to our Super Creamy Baked Mac and Cheese recipe!

    You’ve gotta try this Baked Mac and Cheese recipe – it’s all about that cheesy bliss! Whether you’re craving a cozy dinner or need an epic side dish, this recipe’s got your back. Plus, it’s a breeze to whip up using everyday ingredients. I’ve got all the hacks, secrets, and pics you need to nail that PERFECT baked mac and cheese. Trust me, it’s a game-changer!

    What To Love About This Recipe

    Let’s dive into why this mac and cheese recipe is an absolute winner:

    • Easy to Make: Simple steps and minimal effort make this dish a go-to for both novice cooks and seasoned chefs.
    • Fulfilling: With its rich, creamy texture and delightful cheesiness, it’s a dish that satiates both hunger and comfort cravings.
    • Flavorful: The blend of medium-sharp cheddar, raclette, or Gruyère cheese and a dash of spices creates a burst of flavor in every bite.
    • Simple Ingredients: With pantry staples like elbow macaroni, butter, flour, milk, and cheese, this recipe keeps it straightforward yet incredibly delicious.
    • Kid-Friendly: Perfect for pleasing the little one’s taste buds while still satisfying the grown-ups.
    cremiest baked mac and cheese in a baking dish on a marble surface.

    Ingredients You’ll Need, Substitutions & Notes

    Ingredients needed to make mac and cheese over a marble surface.

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Elbow Macaroni: The base of our dish, these pasta shapes are perfect for trapping the creamy cheese sauce.
    • Medium-Sharp Cheddar Cheese: Adds a bold, tangy flavor and ensures a gooey texture to the dish.
    • Second Cheese Choice: Combining two types of cheese contributes to creating a balanced and complex flavor profile and elevates the creaminess. I like to use Raclette or Gruyère Cheese for my second cheese choice. However, you can use any melty cheese you like. Read below for the best cheese options to make mac and cheese.
    • Butter: Essential for creating a roux, adding richness, and aiding in thickening the sauce.
    • All-Purpose Flour: Helps in thickening the cheese sauce to a velvety consistency.
    • Whole Milk & Heavy Cream: Combining these dairy wonders results in a luxuriously creamy sauce.
    • Seasonings: You’ll need dry mustard, salt, black pepper, and paprika. These spices add depth, enhance flavors, and provide a subtle kick to the dish.

    Best Cheese Options to Make Mac and Cheese

    When it comes to making mac and cheese, the choice of cheese significantly influences the dish’s flavor, creaminess, and overall appeal. Optimal cheese selection can provide depth and complexity to this classic comfort food. Here are my favorite cheese options when making mac and cheese:

    1. Cheddar Cheese: Sharp or extra-sharp cheddar is a popular choice for mac and cheese due to its robust flavor. It melts well and contributes a tangy, slightly nutty taste to the dish. You can also blend different ages of cheddar for a more complex flavor profile.
    2. Raclette Cheese: With a creamy texture and a slightly sweet and nutty flavor, raclette cheese melts beautifully and adds a luxurious creaminess to mac and cheese.
    3. Gruyère Cheese: Gruyère adds a rich, nutty flavor and has excellent melting properties. When combined with other cheeses, it can enhance the creaminess and elevate the overall taste of the dish.
    4. Fontina Cheese: Fontina is known for its mild, buttery taste and melts smoothly, contributing to a velvety texture. It pairs well with other cheeses and can add a lovely creaminess to the sauce.
    5. Parmesan Cheese: Adding Parmesan to the mix brings a sharp, salty flavor that complements other milder cheeses. It contributes depth and complexity to the overall taste of the dish.
    6. Moisture-Rich Cheeses: Cheeses with higher moisture content like Monterey Jack, Colby Jack, or even cream cheese can enhance the creaminess of the sauce.
    7. Smoked Cheese Varieties: Smoked cheeses like smoked Gouda or smoked cheddar can impart a delightful smoky flavor to your mac and cheese, adding a unique twist to the classic dish.
    8. Blue Cheese (for a Twist): For those seeking an adventurous flavor, a small amount of blue cheese can bring a bold and tangy kick to the dish.
    9. Other Cheeses: Don’t hesitate to experiment with different cheeses based on your preferences. Gouda, Havarti, Asiago, or even a touch of Brie can offer interesting flavor profiles to your mac and cheese.

    Recipe Tips

    • Pasta: Slightly undercooking the pasta by a minute or two ensures it reaches the perfect texture and consistency after baking. It allows the pasta to maintain its shape, texture, and ability to absorb the cheesy goodness of the sauce without becoming overcooked or mushy during the baking process, resulting in a more enjoyable and well-balanced mac and cheese dish.
    • Use freshly shredded cheese: Grate your cheese for the best results. Pre-shredded cheese usually contains additives like anti-caking agents to prevent clumping in the packaging, which can affect its melting properties. As a result, freshly grated cheese creates a creamier and more consistent sauce when used in dishes like mac and cheese.
    • Avoid overbaking: To retain the creamy texture, refrain from leaving it in the oven too long.
    • Broil for 2-3 minutes: Achieve that irresistible golden cheesy top by broiling the dish at the end.
    • Experiment with cheese: Mix and match your favorite cheeses to create your unique flavor profile.

    How to NAIL that smooth, dreamy cheese sauce

    The type of cheddar you choose matters. Go for a top-notch aged cheddar for a richer taste and silky texture. Cheaper, milder cheddars might lack flavor and end up a bit gritty.

    Freshly grated cheese is the MUST here. Skip the pre-shredded stuff from the store – grating it fresh makes all the difference. Trust me, it melts like a dream and blends evenly into the sauce.

    Give your cheese a breather. I always grate it first thing, then let it come to room temp while I work on the white sauce. That way, it’s all cozy and ready to go when it’s cheese time.

    Control the heat. To get that cheese to melt like a pro, keep the temperature low and steady (just like we prepped it and let it chillax earlier). When it’s go-time to add the cheese, take the sauce off the heat – it only needs to be warm enough to get that cheese melting. Keep it chill once the cheese is in.

    Don’t over-stir! Once it’s all melted and glorious, don’t go crazy with the stirring. Mix in the noodles pronto, assemble it all in the pan, and pop it in the oven – that’s the ticket to cheesy perfection!

    a serving spoon with the cremiest baked mac and cheese ever!

    Stovetop Version

    Don’t want to bake? Follow the recipe exactly, skip the baking part, and serve immediately. Make sure you boil your pasta as instructed in the packaging, and you’ll only need about 4 cups of cheese total.  There is no need to layer the pasta and cheese; just add all the cheese to the sauce, then combine it with the pasta.

    Mac and Cheese Variations

    • Bacon: Crispy bacon crumbles add a smoky, savory punch to your mac and cheese. Simply cook bacon until crispy, then crumble it on top for that extra indulgence.
    • Diverse Toppings: Explore toppings like breadcrumbs, herbs, or even caramelized onions for a flavor boost.
    • Swapping Cheeses: Experiment with cheeses like mozzarella, gouda, or smoked gouda.
    • Herbs: Fresh or dried herbs like parsley, thyme, or rosemary can impart a burst of freshness and aroma. Chop them finely and sprinkle over the baked mac and cheese just before serving.
    • Caramelized Onions: Sautéed onions bring a sweet and savory dimension. Slow-cooked until golden brown and slightly caramelized, they add depth of flavor to every bite.
    • Spicy Kick: For those who love heat, add sliced jalapeños, red pepper flakes, or a drizzle of hot sauce to give your mac and cheese a spicy twist.
    • Truffle Infusion: Indulge in luxury by drizzling truffle oil or sprinkling truffle salt over the mac and cheese. It elevates the dish with its distinctive, earthy flavor.

    My Favorite Toppings for Baked Mac and Cheese (2 Ways)

    Toppings can take baked mac and cheese from delicious to extraordinary, adding layers of flavor, texture, and visual appeal. Here are some fantastic options to elevate your mac and cheese game:

    1 – Classic Breadcrumb Crunch: A classic choice! Mix breadcrumbs with melted butter or olive oil for a crispy, golden topping. Panko breadcrumbs seasoned with herbs or Parmesan cheese create an extra crunchy texture. Here is how I make it:

    • 2 tablespoons (30 g) unsalted butter, melted (or olive oil)
    • 2/3 cup panko breadcrumbs
    • 1/4 teaspoon salt
    • Pinch of black pepper

    Melt the butter in a small skillet over medium-high heat. Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired.

    2 – Crackers Topping: Toppings made with crackers add a delightful crunch and flavor contrast to mac and cheese. You can use Saltines, Ritz, Club, or Town House.

    • 4 tablespoons unsalted butter, melted
    • 1 cup panko crumbs
    • 1 cup roughly crushed crackers
    • 1/3 cup grated Parmesan cheese

    Melt the butter in a small skillet over medium-high heat. Stir in the panko crumbs and crushed crackers. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired. Remove from heat and add the Parmesan cheese.

    Storing and Freezing Instructions

    Store: Store any leftovers in an airtight container in the refrigerator for up to three days.

    Freeze: For freezing any leftovers, transfer portions to freezer-safe bags or containers and enjoy within three months for optimal taste. Allow it to thaw overnight in the refrigerator and bake until warmed through. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.

    Make Ahead Instructions

    Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the recipe as directed, let it cool completely, cover it with foil, and transfer it to the refrigerator for up to 2 days. Then, when ready to bake it, remove it from the fridge, let it come to room temperature, and bake.

    Freeze the Whole Pan Before Baking: Make the entire dish, but freeze before baking.  Allow it to cool completely in the pan, cover it well with plastic wrap and foil, and store it in the freezer for 2-3 months.  Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected.

    How to Reheat Mac and Cheese

    Reheating mac and cheese while maintaining its creamy texture and cheesy goodness can be achieved with a few simple methods. Regardless of the method you choose, adding a bit of extra moisture (milk or cream) can help retain the creaminess of the mac and cheese. Avoid overheating, as it can cause the dish to become dry or lose its original texture.

    Here are the best ways to reheat your beloved mac and cheese:

    Oven Method:

    Preheat your oven to around 350°F (180°C). Place the mac and cheese in an oven-safe dish. Add a milk or cream splash to restore moisture if it seems a bit dry. Cover the dish with foil to prevent excessive drying while allowing the heat to warm the dish evenly. Heat in the oven for about 15-20 minutes or until it’s thoroughly warmed. Remove the foil for the last few minutes to allow the top to crisp up slightly.

    Stovetop Reheating (my fave):

    Use a non-stick skillet or saucepan on low to medium heat. Add about 1/4 cup of milk or cream per serving. Place the mac and cheese in the skillet and stir frequently to distribute heat evenly. Cover the pan occasionally to help create steam and retain moisture. Heat until the mac and cheese is warmed through.

    Microwave Method:

    While this is the quickest option, it requires a bit more attention to prevent drying out. First, place the mac and cheese in a microwave-safe container. Add about 1/4 cup of milk or cream per serving and mix it in to revive moisture. Microwave in short intervals, stirring between each session. This helps distribute the heat evenly and prevents hot spots. Check the consistency and heat frequently until it’s thoroughly warmed.

    Regardless of the method you choose, adding a bit of extra moisture (milk or cream) can help retain the creaminess of the mac and cheese. Avoid overheating, as it can cause the dish to become dry or lose its original texture.

    Frequently Asked Questions

    What is Raclette cheese?

    Raclette is a type of Swiss cheese that is great for melting. While this makes it a favorite for the modern fondue pot, pouring melted Raclette over food actually dates back to the 13th century! This semi-soft cheese is made from raw cow’s milk and then aged for 6 months to produce a rich, fruity, savory flavor. 

    What is the best cheese for homemade Mac and Cheese?

    The best cheese for homemade Mac and Cheese is usually a combination of cheeses. We love Cheddar and Raclette cheeses together, but nutty Gruyere is also easy to melt. Other classics include Mozzarella, Gouda, Smoked Gouda, Swiss, Monterey Jack, Colby, and Colby Jack cheeses.

    Can I use gluten-free pasta for this recipe?

    Absolutely! You can substitute with your favorite gluten-free pasta without compromising on flavor.

    How can I make this dish more spicy?

    Add a pinch of cayenne pepper or red pepper flakes to dial up the heat according to your preference.

    cremiest baked mac and cheese in a bowl sprinkled with pepper.

    More Pasta Recipes You’ll Love!

    Recipe Card 📖

    cremiest baked mac and cheese in a bowl sprinkled with pepper over a marble surface.

    Super Creamy Baked Mac and Cheese

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    This Baked Mac and Cheese recipe is pure cheesy goodness! Perfect for a comforting dinner or as a special side dish. Plus, it’s a breeze to whip up using everyday ingredients. The recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese.

    Prep Time 20 minutes

    Cook Time 15 minutes

    Total Time 35 minutes

    Servings 8 servings

    Ingredients 

    Classic Breadcrumb Topping (optional)

    Instructions 

    • Preheat the oven to 325° F (165°C). Grease a 3 qt  (9×13-inch) baking dish and set aside.

    • Fill a large pot about three-fourths full with water, and bring to a boil over medium-high heat. Season generously with salt. When the water is boiling, add the elbow macaroni. Cook according to the package directions, subtracting 1 to 2 minutes from the suggested time. Don’t overcook because the pasta will finish cooking in the oven. Drain well and set aside.

    • In a medium bowl, combine the sharp cheddar cheese and raclette or Gruyère cheese. Set aside.

    • To the same pot over medium heat, melt the butter. Add the flour and quickly whisk. Cook for about 1 – 2 minutes, whisking frequently.

    • While constantly whisking, add in half of the milk. Stir until it begins to thicken, and then add the rest of the milk, all the heavy whipping cream, mustard, 1 ½ teaspoon salt, black pepper and paprika. Continue to stir and heat until the mixture is glossy and lightly thickened.

    • Turn off the heat and whisk in half the cheese mixture. Continuously stir for 3 – 4 minutes, or until the cheese is completely melted and the sauce is glossy.

    • Gently fold the cooked macaroni into the cheese mixture; mix until completely coated with the cheese. Pour half of the cheesy pasta evenly into the prepared pan. Add half the remaining cheese mixture, followed by the other half of the cheesy pasta, and finally top with the remaining cheese mixture.

    • Bake for 13 – 15 minutes or until bubbly and melted. The last 2 minutes, turn on the broiler and lightly brown the top to your liking. Serve immediately while hot.

    For the Topping (optional)

    • Melt the butter in a small skillet over medium-high heat.Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired. Add the topping mixture to the mac and cheese just before baking. Read more topping ideas in the blog post.

      Cheese: For this recipe, I used Cheddar and Raclette cheese. You most likely can find Raclette cheese in Whole Foods or any other gourmets grocery store or online here. The raclette cheese I used came sliced, so I just took the slices and shredded them.  Store: Store any leftovers in an airtight container in the refrigerator for up to three days. Freeze: For freezing any leftovers, transfer portions to freezer-safe bags or containers and enjoy within three months for optimal taste. Allow it to thaw overnight in the refrigerator and bake until warmed through. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected. Make Ahead: You can make this creamy baked mac and cheese recipe 1-2 days ahead of time. Prepare the recipe as directed, let it cool completely, cover it with foil, and transfer it to the refrigerator for up to 2 days. Then, when ready to bake it, remove it from the fridge, let it come to room temperature, and bake. Freeze the Whole Pan Before Baking: Make the entire dish, but freeze before baking.  Allow it to cool completely in the pan, cover it well with plastic wrap and foil, and store it in the freezer for 2-3 months.  Allow it to thaw overnight in the refrigerator and bake until warmed through and the cheese is bubbly on top. Please keep in mind that freezing the cheese sauce might change the texture, so your mac and cheese might not be as smooth as you expected. Stovetop Version: Don’t want to bake? Follow the recipe exactly, skip the baking part, and serve immediately. Make sure you boil your pasta as instructed in the packaging, and you’ll only need about 4 cups of cheese total.  There is no need to layer the pasta and cheese; just add all the cheese to the sauce, then combine it with the pasta. Reheat Mac and Cheese:
    • Oven Method: Preheat your oven to around 350°F (180°C). Place the mac and cheese in an oven-safe dish. Add a milk or cream splash to restore moisture if it seems a bit dry. Cover the dish with foil to prevent excessive drying while allowing the heat to warm the dish evenly. Heat in the oven for about 15-20 minutes or until it’s thoroughly warmed. Remove the foil for the last few minutes to allow the top to crisp up slightly.
    • Stovetop Reheating (my fave): Use a non-stick skillet or saucepan on low to medium heat. Add about 1/4 cup of milk or cream per serving. Place the mac and cheese in the skillet and stir frequently to distribute heat evenly. Cover the pan occasionally to help create steam and retain moisture. Heat until the mac and cheese is warmed through.
    • Microwave Method: While this is the quickest option, it requires a bit more attention to prevent drying out. First, place the mac and cheese in a microwave-safe container. Add about 1/4 cup of milk or cream per serving and mix it in to revive moisture. Microwave in short intervals, stirring between each session. This helps distribute the heat evenly and prevents hot spots. Check the consistency and heat frequently until it’s thoroughly warmed.
      Recipe Tips:
    • Pasta: Slightly undercooking the pasta by a minute or two ensures it reaches the perfect texture and consistency after baking. It allows the pasta to maintain its shape, texture, and ability to absorb the cheesy goodness of the sauce without becoming overcooked or mushy during the baking process, resulting in a more enjoyable and well-balanced mac and cheese dish.
    • Use freshly shredded cheese: Grate your cheese for the best results. Pre-shredded cheese usually contains additives like anti-caking agents to prevent clumping in the packaging, which can affect its melting properties. As a result, freshly grated cheese creates a creamier and more consistent sauce when used in dishes like mac and cheese.
    • Avoid overbaking: To retain the creamy texture, refrain from leaving it in the oven too long.
    • Broil for 2-3 minutes: Achieve that irresistible golden cheesy top by broiling the dish at the end.
    • Experiment with cheese: Mix and match your favorite cheeses to create your unique flavor profile.
      Read the whole post for more tips and tricks, variations, step-by-step photos, and more.   ★ Did you make this recipe? Don’t forget to give it a star rating below!

     

    Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 848kcalCarbohydrates: 57gProtein: 37gFat: 52gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 156mgSodium: 1260mgPotassium: 362mgFiber: 2gSugar: 6gVitamin A: 1628IUVitamin C: 0.02mgCalcium: 945mgIron: 1mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course dinner

    Cuisine American

    Calories 848

    Keyword pasta recipe

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  • Eggless Lentil Patties

    Eggless Lentil Patties

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    These lentil patties are eggless, healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook but still want a hearty and satisfying meal.

    Eggless Lentil Patties Recipe

    I was planning on publishing this recipe for “Meatless Monday” but life got complicated, and I couldn’t make it. So… please pretend that there is something like “Meatless Thursday”.

    Meet my Eggless Lentil Patties … They are super tasty, delicious, and easy to make!

    Everyone liked them. They’re crunchy and golden-brown on the outside, tender on the inside, and with an earthy-nutty flavor. I have to admit that I didn’t expect them to be SO delicious!

    These patties need some binder to get well-formed and solid. I used a flax-egg because of my daughter’s egg allergy, but you can use a regular egg if you don’t have any food restriction.

    Lentil Patties-1

    Eggless Lentil Patties Ingredients

    Amounts are included in the printable recipe below (scroll down). You’ll need:

    • Cooked lentils
    • Breadcrumbs
    • Onion
    • Cilantro leaves
    • Garlic powder
    • Cayenne pepper
    • Salt to taste
    • 1 flax egg or 1 egg if you are not egg-restricted
    • Olive oil

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    Lentil Patties-2

    These patties are a great option for a weeknight-healthy dinner. They freeze beautifully. So you can make them during the weekend then freeze them for later use. So easy!

    STORING EGGLESS LENTILS PATTIES

    Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month.

    HOW TO SERVE EGGLESS LENTILS PATTIES

    Serve them on top lettuce leaves, or tucked into pita pockets with a big dollop of yogurt sauce.

    Lentil Patties - Mommyhood's Diary

    Eggless Lentil Patties

    Oriana Romero

    These eggless lentil patties are healthy, easy to make, and delicious! Perfect when you only have 15 minutes to cook, but still want a hearty and satisfying meal.

    Prep Time 5 minutes

    Cook Time 10 minutes

    Total Time 15 minutes

    Servings 6 patties

    Instructions 

    Make the Lentils Patties:

    • Mix cooked lentils, breadcrumbs, onion, cilantro, garlic powder, cayenne pepper, salt, and flax egg in a medium bowl.

    • Place half of the mixture in a small food processor and process until it has a paste consistency. Combine with another half of the mixture.

    • Shape mixture into six 3-inch patties. Notes: I like to use a 1/4 cup to divide the mixture into 6 equal portions.

    • Heat the olive oil in a skillet over medium heat. Cook the patties for 2-3 minutes on each side or until golden brown. Or bake at 375º F for about 15 – 20 minutes, gently flipping at the halfway mark. 

    • Serve with Greek Sauce and greens, if desired.
      LENTILS: I like to use brown lentils for this recipe. You can either use canned lentils (the easy way) or cook the raw lentils yourself. To cook the raw lentils, place 1/2 cup of lentils and 2 cups of water in a medium saucepan. Bring to a boil. Reduce heat to low and simmer for 15 minutes, or until tender but not mushy. Remove from heat and drain water. Cool until just warm.  FLAX EGG: If you don't have any food restrictions, you can use a regular egg in this recipe.  STORE: Let the cooked patties cool completely, then transfer to an air-tight container and refrigerated for up to 5 days or freeze them for up to a month. Looking for more meatless recipes?   ★ Did you make this recipe? Don't forget to give it a star rating below! Please note that nutritional information is a rough estimate, and it can vary depending on the products used.

    Nutrition

    Calories: 132kcalCarbohydrates: 14gProtein: 5gFat: 6gSaturated Fat: 1gCholesterol: 27mgSodium: 78mgPotassium: 175mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 1.8mgCalcium: 30mgIron: 1.7mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Main Course

    Cuisine American

    Calories 132

    Keyword Eggless lentils patties

    MY PICKS FOR THIS RECIPE 2

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  • Easy and Quick Mexicali Soup [Video]

    Easy and Quick Mexicali Soup [Video]

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    Enjoy a heaping bowl of this hearty and comforting Easy and Quick Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less. 

    EASY MEXICAN-STYLE SOUP RECIPE

    The calendar made fall official, so I decided to work on an Easy and Quick Mexicali Soup that would make all my avocado and Mexican cuisine lovers very happy.

    There’s no better way to transition from summer to fall than with thisEasy and Quick Mexicali Soup.

    This Easy and Quick Mexicali Soup is everything you hoped for and more. It’s hearty, comforting, and chock full of goodness. It’s fabulous when served with cornbread, or even corn chips if you prefer.

    The biggest selling point is how easy this Mexicali Soup comes together. Basically, just throw everything into a pot and dinner is ready in 30 minutes! If you have some leftover chicken even better, the cooking time will reduce to 15- 20 minutes.

    overhead view of two bowl of Mexicali Soup and a pot with a serving spoon

    Ingredients You’ll Need

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    • Olive oil
    • Chicken breasts 
    • Salt and pepper 
    • Mexican-style tomatoes
    • Chicken broth
    • Canned black beans 
    • Chili powder
    • Cooked rice
    • Fresh avocado halved
    • Cheddar cheese sheered (optional)
    • Fresh cilantro for garnishing chopped
    Mexicali Soup with avocado in a bowl

    Step By Step Recipe Photo Tutorial

    Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

    1. Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste. 
    2. Add tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.
    3. Stir in cooked rice and simmer for 3-4 minutes. 
    4. Divide soup among bowls. Serve topped with avocado, cheese, and chopped fresh cilantro.
    Mexicali Soup with avocado in a bowl with cornbread on the side

    Substitutions & Additions

    • MEAT: This recipe calls for chicken breast but you can also substitute ground beef, ground turkey, or ground chicken instead.
    • VEGETABLES:  You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.
    • BEANS: Feel free to use your favorite beans or a mix of different beans.
    • TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes. 
    • CHEESE: You can add any type of shredded cheese to your soup. Colby jack or Monterey jack are some of my go-to.
    • SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought) 

    Storing & Freezing Instructions

    STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator. 

    Mexicali Soup with avocado in a bowl with two spoons on the side

    More Recipes You’ll Love!

    two bowls of Mexicali Soup garnished with avocado and cilantro

    Easy and Quick Mexicali Soup

    64569017466b70122dc3c6f02423c7db?s=30&d=mm&r=gOriana Romero

    Enjoy a heaping bowl of this hearty and comforting Easy Avocado Mexicali Soup!! With a few ingredients dinner is ready in 30 minutes, or less.

    Prep Time 5 minutes

    Cook Time 25 minutes

    Total Time 30 minutes

    Servings 6 – 8 servings

    Instructions 

    • Heat the oil in a large saucepot over medium-high heat. Add chicken and cook until no longer pink, about 5 minutes. Season with salt and pepper to taste.

    • Add tomatoes, chicken broth, beans, and chili powder. Simmer over medium heat for about 20 minutes.

    • Stir in cooked rice; mix to combine. Simmer for 3-4 minutes.

    • Serve topped with cheese, cubed avocado, and chopped fresh cilantro, if desired.

      STORE: this soup can be stored in the refrigerator for up to 3 days. The soup should be completely cool before you transfer it to the refrigerator.   SUBSTITUTIONS AND ADDITIONS:
    • MEAT: This recipe calls for chicken breasts, but you can also substitute ground beef, ground turkey, or ground chicken instead.
    • VEGETABLES:  You can add more vegetables to this soup if you like. Corn, peppers, and carrots are the vegetables I like to add to this soup.
    • BEANS: Feel free to use your favorite beans or a mix of different beans.
    • TOMATOES: For this soup, I use Rotel, diced Tomatoes with Green Chiles, but can substitute for fired roasted diced tomatoes or regular diced tomatoes. 
    • CHEESE: You can add any type of shredded cheese to your soup. Colby jack or Monterey jack are some of my go-to.
    • SEASONINGS: You can skip the chili powder and add a taco seasoning (homemade or store-bought) 
        ★ Did you make this recipe? Don’t forget to give it a star rating below!   Please note that nutritional information is a rough estimate, and it can vary depending on the products used. This recipe is slightly adapted from Avocado Central.

    Nutrition

    Calories: 602kcalCarbohydrates: 59gProtein: 51gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 106mgSodium: 1040mgPotassium: 1389mgFiber: 16gSugar: 4gVitamin A: 965IUVitamin C: 19mgCalcium: 177mgIron: 5mg

    Did you make this recipe? I want to see your yummy photos!Tag @mommyshomecooking on Instagram and hashtag it #mommyshomecooking or Join my Private Facebook Group

    Course Soup

    Cuisine Mexican

    Calories 602

    Keyword chicken dinner mexican recipe soup

    Eggless Baking Frequently Asked Questions

    You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

    Disclosure: This is a sponsored post in partnership with Hass Avocado Board, all opinions expressed are my own as always.  Thank you, though, for supporting them and the other brands which help make this site possible.

    Originally posted November 2016, post content edited to add more helpful information, no change to the recipe in September 2021. 

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  • Spicy Jalapeño Sloppy Joes – Simply Scratch

    Spicy Jalapeño Sloppy Joes – Simply Scratch

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    Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

    Spicy Jalapeño Sloppy Joes

    Looking for something easy to make for dinner?

    Or maybe you want something spicy and delicious to serve at your football get together. Either way, the answer is these spicy jalapeño sloppy joes! Toasted buns topped with a sweet and spicy sloppy Joe beef mixture, topped with cheese, jalapeños and crispy fried onions.

    Spicy Jalapeño Sloppy JoesSpicy Jalapeño Sloppy Joes

    Floor to ceiling flavor with delicious heat and it can be on your table in well under an hour. <– my kind of recipe.

    ingredients for Spicy Jalapeño Sloppy Joesingredients for Spicy Jalapeño Sloppy Joes

    To Make These Spicy Sloppy Joes You Will Need:

    • yellow onion – Adds a subtle sweet onion flavor.
    • jalapeño – Adds delicious spicy flavor.
    • garlic – Adds distinct punchy flavor.
    • lean ground beef – I like to use 90/10 but use your favorite!
    • ketchup – Is the base of the sloppy joes sauce. Use homemade or store-bought.
    • water – This is added to thin the sauce a tad.
    • vinegar – Gives the sauce the tangy zip.
    • mustard – Lends distinct flavor.
    • Worcestershire sauce – Adds some depth and flavor. Use homemade or store-bought.
    • sugar – Adds a touch of sweetness and helps balance flavors and acidity.
    • paprika – Lends subtle color and flavor.
    • cayenne – Gives the sauce added kick and flavor.
    • kosher salt – Enhances the flavors in this recipe.
    • black pepper – This will add some subtle bite and flavor.

    for serving:

    • hamburger buns – We like toasted brioche buns.
    • muenster cheese slices – the perfect melty cheese. You will need 8 slices.
    • extra jalapeños – Either sliced or chopped.
    • crispy onions – Adds onion flavor and crunchy texture.
    • potato chips – Serve as a side.
    • pickles – Serve as a side.

    oil, onion, garlic and jalapeños in a pot.oil, onion, garlic and jalapeños in a pot.

    Make the Sauce:

    Start by heating 1 teaspoon of olive oil in a dutch oven over medium to medium-low heat. Add in 1 cup diced yellow onion, 1 diced jalapeño (seeds and ribs removed for less heat) and 2 minced cloves of garlic with a pinch of kosher salt.

    sautéed veggiessautéed veggies

    Stir and cook 5 to 8 minutes or until the onions and jalapeños are soft.

    Add lean ground beef to pot and cook.Add lean ground beef to pot and cook.

    To that, add in 2 pounds lean ground beef. Using a wooden spoon, break it up into crumbles and cook until no longer pink. Drain and discard fat.

    measure and add ingredients for sauce in the pot.measure and add ingredients for sauce in the pot.

    Once the beef is browned, add in 1-3/4 cup ketchup, 1/2 cup water, 1-1/2 tablespoons white (distilled) vinegar, 1 tablespoon yellow mustard, and a couple splashes Worcestershire sauce. Then measure and add in 2 tablespoons sugar, 3/4 teaspoon both kosher salt and cayenne pepper, 1/2 teaspoon paprika and 1/4 teaspoon ground black pepper.

    Stir, cover and simmer 30 minutes.Stir, cover and simmer 30 minutes.

    Stir, cover and simmer on low for 30 minutes, stirring occasionally.

    toast buns, to with. some sloppy Joe sauce and muenster cheese and slide under broiler to melt.toast buns, to with. some sloppy Joe sauce and muenster cheese and slide under broiler to melt.

    Build the Sloppy Joes:

    Toast your hamburger buns, top with a few spoonfuls of the spicy sloppy joe mixture. Top with a slice of muenster cheese and slide underneath your broiler for 30 to 45 seconds. It doesn’t take long for the cheese to melt.

    Spicy Jalapeño Sloppy Joes with toppingsSpicy Jalapeño Sloppy Joes with toppings

    Lastly, top with a few more spoonfuls of the meat mixture (they’re called sloppy for a reason!), sliced jalapeño and crispy fried onions.

    SO. DANG. GOOD.

    These sandwiches, without the extra jalapeño on top, are the perfect level of spice and not too hot. But the extra jalapeño gives these sloppies fresh flavor and crunch, they also amp up the heat for those who like things extra spicy.

    Whether served on Halloween or at your game day party, these spicy jalapeño sloppy joes will be a huge hit!

    Spicy Jalapeño Sloppy Joes Spicy Jalapeño Sloppy Joes

    Enjoy! And if you give this Spicy Jalapeño Sloppy Joe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spicy Jalapeño Sloppy JoesSpicy Jalapeño Sloppy Joes

    Yield: 8 servings

    Spicy Jalapeño Sloppy Joes

    Spice up your dinner menu with these Spicy Jalapeño Sloppy Joes! Toasted brioche buns topped with a sweet spicy meat sauce, melty muenster cheese, sliced jalapeños and crispy onions! Serves 8 in about an hour.

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    Total Time: 1 hour

    • olive oil, or avocado oil
    • 1 cup yellow onion, diced
    • 1 large jalapeño, diced (seeded and ribs removed for less heat)
    • 2 cloves garlic, minced
    • 2 pounds lean ground beef, I like to use 90/10
    • 1¾ cup ketchup
    • 1/2 cup water
    • 1½ tablespoons white vinegar
    • 1 tablespoon yellow mustard
    • 3 dashes Worcestershire sauce
    • 2 tablespoons sugar
    • 3/4 teaspoon kosher salt
    • 3/4 teaspoon cayenne pepper
    • 1/2 teaspoon paprika
    • 1/4 teaspoon black pepper, freshly ground

    FOR SERVING:

    • 8 brioche hamburger buns
    • 8 slices muenster cheese
    • 2 jalapeños, sliced or chopped, for serving (optional)
    • crispy fried onions, for serving

    • Heat a teaspoon of olive oil in a dutch oven over medium to medium-low. Add in the diced onions, jalapeños and garlic with a small pinch of salt. Stir and cook 5 to 8 minutes or until softened.

    • Add in the ground beef, use a wooden spoon to break it up into small crumbles and cook until no longer pink. Drain and discard fat, if any.

    • Next add in ketchup, water, vinegar, mustard and worchestershire sauce. Then measure and add in the sugar, salt, cayenne, paprika abd black pepper.

    • Stir, cover and simmer for 30 minutes, stirring occasionally.

    • Move your oven rack to the highest position and preheat your broiler to high.

    • Meanwhile toast hamburger buns or rolls and place on a rimmed, metal baking sheet.

    • Top with a few spoonfuls of the meat mixture and top with slices of muenster cheese. Slip under the broiler for 30 to 45 seconds or until melted.

    • Top with a spoonful more of the meat mixture, then add slices of jalapeño and crispy fried onions. Replace the top bun and serve.

    Serving: 1sandwich, Calories: 721kcal, Carbohydrates: 48g, Protein: 39g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 244mg, Sodium: 881mg, Potassium: 458mg, Fiber: 1g, Sugar: 8g, Vitamin A: 1150IU, Vitamin C: 9mg, Calcium: 272mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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