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Tag: easy weeknight dinner

  • Busy Day Ground Beef and Potatoes

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    This simple and delicious one pot recipe features ground beef and potatoes cooked together with flavorful seasonings for an easy and hearty meal. Perfect for a busy weeknight dinner!

    This is a recipe Cade and I would make when we first got married and lately I’ve been in the biggest cooking rut. It’s not even that I don’t want to cook, it’s just that nothing feels inspiring and nothing sounds good. So, I’ve been going back to my roots and making some simple comfort foods that everyone will eat and take no brain cells from me.

    Ingredients for Ground Beef and Potatoes

    Onion and peppers taste good when you pair them with classic ground beef and potatoes! We add a few seasonings and you have an easy ground beef dinner recipe they whole family will love. Here are all the ingredients you need:

    • Canola Oil: helps cook the potatoes until golden and crispy
    • Yukon Gold Potatoes: you can peel them or not and dice them into 1/4-inch cubes
    • Ground Beef: I usually go with 85/15 for good flavor. You can use more lean ground beef if desired, or substitute it with ground turkey or ground chicken.
    • Onion: just a yellow onion works great
    • Red Bell Pepper: you could also grab a yellow or orange bell pepper
    • Worcestershire Sauce: adds rich umami flavor
    • Ketchup: adds flavor and a touch of sweetness
    • Liquid Smoke: adds smokiness
    • Dijon Mustard: adds flavor
    • Seasonings: Smoked Paprika, Garlic Powder, Dried Oregano, Kosher Salt and Ground Black Pepper
    • Parsley: adds a fresh pop of flavor
    a photo of all the ingredients for ground beef and potatoes in separate little bowls and plates

    How to Make Skillet Ground Beef and Potatoes

    You only need one pan to make this family-friendly meal! Grab your cast iron skillet and let’s get cookin’!

    1. Brown the Potatoes: Add oil to a large cast iron skillet and heat over high heat. when the oil is shimmering, reduce the heat to medium high and add the potatoes. Season them with salt and stir to coat. Let them cook until browned, stir often until the potatoes are tender.
    2. Cook the Ground Beef: Remove the potatoes from the skillet and add the ground beef and break it up to cook.
    3. Sauté the Onions and Peppers: Push the meat to the sides of the pan and add the onions. Stir until they soften and then add the bell peppers and cook until soft. Drain any grease if needed.
    4. Combine: Add all the rest of the ingredients (including the potatoes) to the large skillet and continue to cook until the potatoes are tender.
    5. Season: Give the dish one last hit of salt and pepper until you get the flavor you want. Serve it hot and top it with some fresh parsley.

    The complete recipe in full detail can be found in the recipe card down below so keep scrolling for all the information you’ll need to make this tasty dinner recipe.

    a photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsleya photo of a cast iron skillet full of cooked ground beef and potatoes mixed with diced red bell peppers and onions and topped with mixed fresh parsley

    Do You Have to Use a Cast Iron Skillet?

    Normally I would say that any skillet will get the job done just fine but for this recipe, you must use a cast iron skillet. To get the crispiness and flavor you want, use a cast iron skillet.

    What to Serve with Ground Beef and Potatoes

    When I eat a hearty main dish, I like to have simple vegetable sides to lighten it up. Some of our favorite side dishes are:

    If you want to add some fruit to the dinner, our winter fruit salad would be a great option too!

    Storage Tips

    Store: Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

    Reheat: You can use the microwave or stovetop to reheat leftover ground beef and potatoes. If I’m reheating just one serving, I’ll pop it in the microwave but if I’m reheating a bunch for the whole family, then I’ll use the stovetop.

    Freeze: These leftover freeze great! Let them cool completely and then store them in an airtight container. They will keep for up to 3 months. Let them thaw in the fridge overnight and then reheat on the stovetop as written above.

    As long as we are talking about leftovers, I love when we have leftovers of this ground beef recipe because I love repurposing them! Sometimes I’ll make scrambled eggs and serve them for breakfast. Or, add some grated cheese and salsa throw it into a tortilla for a tasty burrito for lunch or dinner the next night! Ground beef and potatoes is so versatile!

    a photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skilleta photo of crispy potatoes, cooked ground beef, diced onions and red bell peppers topped with diced parsley in a cast iron skillet

    Warm up with this classic comfort food dish of ground beef and potatoes. Learn how to make it and why it’s a go-to meal for those busy weeknights.

    More Comfort Food Dinner Recipes:

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    • Heat the oil in a large 10-12″ cast iron skillet over high heat.

      2 Tablespoons Canola Oil

    • Once the oil is hot, reduce the heat to medium high, then add the potatoes and a sprinkle of salt evenly over all potatoes. Stir once and let sit to brown the bottom. Cook, stirring often, until the potatoes are turning golden and becoming tender, but not soft, about 6 minutes.

      1 Pound Yukon Gold Potatoes, 1 teaspoon Kosher Salt

    • Remove the potatoes to a dish. Add the meat. Cook, breaking apart the meat.

      1 Pound Ground Beef

    • Push the meat to the sides, and add the onion, stirring until softened, and add the bell pepper until soft. Drain excess grease if needed.

      1 Yellow Onion, 1 Red Bell Pepper

    • Add the Worcestershire, ketchup, liquid smoke, mustard, smoked paprika, garlic powder, oregano, salt and pepper. Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.

      1 Tablespoon Worcestershire Sauce, 1 Tablespoon Ketchup, 1 teaspoon Liquid Smoke, 1 Tablespoon Dijon Mustard, 2 teaspoons Smoked Paprika, 1 teaspoon Garlic Powder, 1 teaspoon Dried Oregano, 1 teaspoon Kosher Salt, ¼ teaspoon Ground Black Pepper

    • Taste and adjust the salt and pepper as desired. Serve hot, topped with chopped parsley.

      Parsley

    Serving: 1cup, Calories: 315kcal, Carbohydrates: 18g, Protein: 15g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 54mg, Sodium: 534mg, Potassium: 651mg, Fiber: 3g, Sugar: 3g, Vitamin A: 974IU, Vitamin C: 42mg, Calcium: 41mg, Iron: 3mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • Pasta Primavera Recipe – Oh Sweet Basil

    Pasta Primavera Recipe – Oh Sweet Basil

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    This delicious and easy Pasta Primavera recipe is perfect for a weeknight meal. Loaded with fresh veggies, flavorful herbs and tossed in a creamy sauce, it’s a crowd-pleasing and healthy dish that the whole family will love.

    This last weekend I really wanted something light, but still yummy, and this Pasta Primavera Recipe was perfect. We are huge asparagus fans so anything with asparagus gets us excited. Although the dish has no meat, I really don’t think you miss out on anything. In fact, the husband and I like having meatless meals every now and again as long as all of the flavor is still there. I bet you could throw in some grilled chicken or shrimp for protein and that would be sooooo good!

    What Makes Something Primavera?

    Primavera is an Italian word that means “spring”. In the culinary world, primavera means a dish served with a mixture of fresh seasonal vegetables usually paired with a pasta and creamy sauce.

    a photo of a large white serving bowl full of cooked penne pasta tossed with fresh vegetables and topped with parmesan cheese

    Ingredients for Pasta Primavera

    I’m going to give you a list of the fresh vegetables that we like to use in this pasta recipe, but this is definitely a dish that you can make substitutions with your favorite veggies. Here is what you will need:

    • Penne Pasta: Any bite-sized pasta can be used, other good options would be orecchiette, rigatoni, farfalle or fusilli.
    • Vegetables: Asparagus, Yellow Squash, Matchstick Carrots, Red Bell Pepper, Red Onion, Grape or Cherry Tomatoes, and Peas
      • Other options: Broccoli, Green Beans, Spinach, Brussels Sprouts, or Zucchini
    • Sauce: Butter, Garlic, Lemon Zest and Juice, Pasta Water, Heavy Cream, and Parmesan
    • Seasoning: Dried Italian Seasoning, Red Pepper Flakes, Fresh Basil Leaves, and Fresh Curly Parsley

    The measurements and details for all the ingredients in this recipe can be found in the recipe card down below.

    a photo of a large white serving bowl full of cooked penne pasta, fresh vegetables, fresh herbs and lemon slices.a photo of a large white serving bowl full of cooked penne pasta, fresh vegetables, fresh herbs and lemon slices.

    How to Make Pasta Primavera

    1. Boil: Bring 4 quarts of water to a boil in a large pot and add a handful of salt.
    2. Cook: Add the pasta and cook it until al dente. Do not drain! We will use the pasta water later for the sauce.
    3. Sauté: Using a large skillet, add some olive oil and add the asparagus, onions and peppers and sauté until slightly tender and move to a plate.
    4. Cook: Add the squash and carrots to the skillet, season it with salt and pepper and cook until tender but still crisp. Move the veggies to the plate with the asparagus.
    5. Bloom: Add the butter to the skillet and add the garlic followed by the lemon zest, Italian seasoning to bloom the flavors. Add the tomatoes and cook until they start to brown.
    6. Simmer: Add the pasta water and bring to a boil and then reduce the heat to a simmer until the tomatoes start to burst. Then add the peas.
    7. Stir: Pour in the cream, lemon juice and half the cheese and stir to combine. Reduce the heat and let the sauce simmer.
    8. Combine: Add in all the vegetables, basil and pasta and toss to combine.
    9. Top: Sprinkle the remaining Parmesan cheese, herbs and red pepper flakes and serve!

    The complete instructions can also be found in the recipe card at the end of the post.

    a photo of a large serving bowl full of brightly colored pasta primaveraa photo of a large serving bowl full of brightly colored pasta primavera

    What is Pasta Primavera Sauce Made of?

    Primavera sauce is really simple and the base of it is actually the water that the pasta cooks in. It helps thicken the beautiful sauce. We use fresh lemon juice to punch bold flavor into the sauce along with heavy cream and parmesan cheese. The sauce is so simple but really pulls the whole dish together.

    What Vegetables Go Well with Pasta?

    Since you need to have vegetables to make pasta primavera, let’s talk about the best ones to use. Honestly, you can use almost an vegetable you want. I am a huge vegetable love, so the more the merrier for me! We love to use veggies with big bold flavor like onions, peppers, tomatoes, carrots, etc.

    How Do You Tell if Pasta is Done?

    The best way to tell if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the bite.

    The old saying that pasta is done if it sticks to the wall is false. If it sticks to the wall, it is over-done.

    a photo of a bowl full of pasta primavera including penne pasta, sliced red bell peppers, sliced yellow squash, red onions and fresh herbsa photo of a bowl full of pasta primavera including penne pasta, sliced red bell peppers, sliced yellow squash, red onions and fresh herbs

    Can You Reheat Pasta?

    Reheating pasta with sauce can be done one of three ways…

    Bake it at 350 degrees in a foil-covered baking dish, warm it in a sauce pan over medium-low heat, or re-heat, covered, in the microwave.

    Plain pasta is best reheated on the stove top.

    On the stove, bring a large pot of water to boil, fill a strainer with pasta and dip in the boiling water until hot.

    How Long Will Pasta with Sauce Keep?

    Cooked pasta that has been tossed with sauce will keep for 4-5 days in the refrigerator.

    Store pasta in an airtight container in the refrigerator.

    a photo of a large white serving bowl full of cooked penne pasta and fresh sauteed vegetablesa photo of a large white serving bowl full of cooked penne pasta and fresh sauteed vegetables

    This delicious recipe for easy Pasta Primavera is a perfect way to incorporate seasonal vegetables into your meals. With a creamy sauce and a burst of fresh flavors, this pasta dish will become a family favorite.

    More Pasta Recipes:

    Servings: 6

    Prep Time: 10 minutes

    Cook Time: 45 minutes

    Total Time: 55 minutes

    Description

    This delicious and easy Pasta Primavera recipe is perfect for a weeknight meal. Loaded with fresh veggies, flavorful herbs and tossed in a creamy sauce, it’s a crowd-pleasing and healthy dish that the whole family will love.

    • 10 oz Penne, reserved pasta water
    • 2 Tablespoons Salt
    • 1 Tablespoon Olive Oil
    • 10 Asparagus Spears, tough ends snapped, halved lengthwise and cut on the diagonal into 3/4″ pieces
    • 1/3 Red Onion, sliced
    • 1 Red Bell Pepper, sliced thin
    • 1 Yellow Squash, medium, cut into 1/2″ dice
    • 1 Cup Matchstick Carrots
    • 3 Tablespoons Butter, unsalted
    • 3 Cloves Garlic, medium, pressed through a garlic press or minced
    • 1 Lemon, zested
    • 2 teaspoons Dried Italian Seasoning
    • 1 Cup Grape Tomatoes
    • 1/2 Cup Pasta Water
    • 2 Tablespoons Lemon Juice, fresh
    • 1 Cup Peas, fresh preferred or frozen
    • 1/2 Cup Heavy Cream
    • 1/2 Cup Parmesan, freshly grated
    • 1/4 Cup Fresh Basil, chopped
    • 1 Tablespoon Fresh Curly Parsley, chopped
    • 1/4 teaspoon Red Pepper Flakes, optional

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    • Bring 4 quarts of water to a rolling boil in a large pot for the pasta.

    • Add in a good handful of salt. Add pasta. Cook al dente or until pasta is slightly undercooked. Do not drain!! Using a spider (I cannot live without mine!) remove pasta from water into a colander. Reserve cooking liquid!!

      10 oz Penne, 2 Tablespoons Salt

    • While pasta is cooking, heat a large skillet to medium heat. Add the olive oil and the add the asparagus, onions and peppers. Sauté for 2 to 3 minutes, stirring occasionally to avoid sticking. Transfer to a dish.

      1 Tablespoon Olive Oil, 10 Asparagus Spears, 1/3 Red Onion, 1 Red Bell Pepper

    • Add in the yellow squash and carrots and season everything with salt and pepper, and cook for 1 to 2 minutes or until vegetables are tender, yet crisp. Transfer the vegetables to the dish with the asparagus.

      1 Yellow Squash, 1 Cup Matchstick Carrots

    • Meanwhile, heat 3 tablespoons of the butter in the now-empty skillet over medium high heat until foamy. Add the garlic and cook for 30 seconds .

      3 Tablespoons Butter, 3 Cloves Garlic

    • Stir in the lemon zest, Italian Seasoning, salt again and tomatoes, cooking until the tomatoes begin to brown.

      1 Lemon, 2 teaspoons Dried Italian Seasoning, 1 Cup Grape Tomatoes

    • Add 1/2 cup of starchy cooking liquid leftover from pasta. Bring the mixture to a boil and reduce to a simmer for five minutes — the tomatoes should be starting to burst. If they haven’t gently push on them using the back of a wooden spoon. You only want about half to burst.

      1/2 Cup Pasta Water

    • Add the peas.

      1 Cup Peas

    • Stir in the heavy cream and 2 tablespoons of lemon juice along with half of the cheese.

      2 Tablespoons Lemon Juice, 1/2 Cup Heavy Cream, 1/2 Cup Parmesan

    • Reduce heat to medium and simmer until slightly thickened, about 4 min.

    • Add the veggies, basil, along with the pasta into the large skillet.

      1/4 Cup Fresh Basil

    • Add remaining fresh Parmesan cheese and herbs. Top with red pepper flakes and serve!

      1/4 teaspoon Red Pepper Flakes, 1 Tablespoon Fresh Curly Parsley

    Left overs will keep in the refrigerator for 2-3 days

    Serving: 1gCalories: 404kcalCarbohydrates: 48gProtein: 13gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 43mgSodium: 2537mgPotassium: 539mgFiber: 6gSugar: 8gVitamin A: 5521IUVitamin C: 52mgCalcium: 173mgIron: 2mg

    Author: Sweet Basil

    Course: 50 of our Best Easy Pasta Recipes, Over 500 Family Dinner Recipes Ideas

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    Sweet Basil

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