Turkey Tacos

Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, swee…

Taco night is a weekly occasion at our house. We don’t always do Taco Tuesday, but I promise Taco Thursday or Taco Saturday is just as fun and just as delicious. Tacos are good any day of the week. We love mixing up the tacos we have: steak, sweet potato, shrimp, chicken, cauliflower, and more.…

The post Turkey Tacos appeared first on Two Peas & Their Pod.

Cincinnati Chili

Cincinnati Chili
Cincinnati Chili is an easy midwestern classic and total comfort food. Slow simmered for hours and served one of five ways, it’s perfect cold weather food!
READ: Cincinnati Chili

Cincinnati Chili

Cincinnati Chili is an easy midwestern classic and total comfort food. Slow simmered for hours and served one of five ways, it's perfect cold weather food!

READ: Cincinnati Chili

No Bean Chili

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It …

No Bean Chili-this chili recipe has no beans, but don’t worry, it’s super satisfying and full of flavor. It’s made with beef, sausage, tomatoes, and traditional chili spices. It’s perfect for game day, potlucks, or any meal. It also freezes well! A chili with no beans? Is that even possible? Yep! This is a meat…

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Tomato and Chickpea Shakshuka

I usually keep a few canned things on hand. Sardines, tuna, and tomatoes, are constants you’ll find in my cupboards. I also have oddities that I’m not sure what I’ll use them for, but keep them around anyways, like smoked sugar, butterscotch chips, coffee-flavored salt, Vietnamese coconut syrup, and a kit someone gave me for making queso blanco which does, indeed, work. I’ve discovered the…

I usually keep a few canned things on hand. Sardines, tuna, and tomatoes, are constants you’ll find in my cupboards. I also have oddities that I’m not sure what I’ll use them for, but keep them around anyways, like smoked sugar, butterscotch chips, coffee-flavored salt, Vietnamese coconut syrup, and a kit someone gave me for making queso blanco which does, indeed, work.

I’ve discovered the joy and deliciousness of fresh dried chickpeas, which sounds like an oxymoron. But most dried chickpeas are old and not as delicious as when you buy dried chickpeas from a local source, which are fresher and better-tasting. However canned chickpeas will certainly do in a pinch, or if you’re in a hurry, and I have a few tins in my larder for “just in case” moments, like this one, when I wanted to make a hearty version of Shakshuka.

Continue Reading Tomato and Chickpea Shakshuka...

Baked Eggplant Parmesan

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs. I will be the first to admit that I’m still on the fence about how much I really love eggplant. But when it comes […]

This Baked Eggplant Parmesan recipe is lightened up a bit with baked (instead of fried) panko-crusted roasted eggplant, and layered up with a zesty combination of marinara, cheeses and fresh herbs.

Baked Eggplant Parmesan

I will be the first to admit that I’m still on the fence about how much I really love eggplant.

But when it comes to eggplant Parmesan, count me in anytime. ♡

Yes, all of those layers of cozy marinara sauce, gooey melted Mozzarella, sweet fresh basil, and of course, lots and lots of freshly-grated Parmesan probably have something to with my love of this eggplant Parm.  But I’m also especially partial to the zesty toasted breading used to coat the roasted eggplant rounds in this particular recipe.  It’s not authentically Italian (melanzane alla parmigiana in Italy actually doesn’t include any breading for the eggplant), but it’s the delicious American-style version of eggplant Parmesan that I grew up loving.  And — bonus — this crispy breading in this recipe is baked instead of deep-fried.  And most importantly, super delicious.

Over the years, thousands of our readers have made and loved this baked eggplant Parmesan recipe.  So now that eggplant season has begun again here in Barcelona, I thought I would snap some fresh pics and bump this recipe back to the top of the blog for any of you who have yet to give it a try.  Trust me, it’s a winner!

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Homemade BBQ Sauce

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love! Friends, have you ever tried making homemade BBQ sauce? If not, it’s time. ♡ And as a KC girl, I’m going to vote that you […]

This Kansas City-style homemade BBQ sauce recipe is super quick and easy to make, and full of the best tangy, smoky and slightly-sweet flavors that everyone is sure to love!

Homemade BBQ Sauce Recipe

Friends, have you ever tried making homemade BBQ sauce?

If not, it’s time. ♡

And as a KC girl, I’m going to vote that you make this Kansas City-style bbq sauce recipe!  It’s super-easy to make — just stir everything together and simmer for about 15 minutes — and it’s full of that famous tangy, smoky and slightly-sweet blend of flavors that we all love in Kansas City.

We use this sauce regularly in our house to make traditional bbq chicken, pulled pork, ribs and baked beans.  But it also works great as a pizza sauce (hello, bbq chicken pizza ♡) and as a glaze (on meatballs, meatloaf, etc).  And of course, you’re welcome to get creative and add it into everything from soups to salads, tacos, burgers, casseroles and more.

So many ways to use homemade bbq sauce.  So let’s make a batch! (more…)

Detroit-Style Pepperoni and Pickled Pepper Pan Pizza

A Detroit-style pizza is characterized by its thick, chewy crust with bits of crunchy cheese caramelized around the edges. Here we’ve topped it with a savory and tangy mix of pepperoni and two kinds of pickled peppers. When you’re craving a hearty pizza with a thick and chewy crust, look no further than Motor City, […]

A Detroit-style pizza is characterized by its thick, chewy crust with bits of crunchy cheese caramelized around the edges. Here we’ve topped it with a savory and tangy mix of pepperoni and two kinds of pickled peppers.

When you’re craving a hearty pizza with a thick and chewy crust, look no further than Motor City, USA.

Detroit-style pan pizza styled in harsh light topped with pepperoni and pickled peppers.

Peter Piper picked a peck of pickled peppers and put them on a pan pizza with some perfectly puckered pepperoni.

Now that’s one tongue-pleasing tongue twister.

Lifting a slice of pan pizza out of the pan, showing the pockets of melted cheese in the crust.

Detroit-style pizza is a lot like what some may call Sicilian style or grandma pizza (in fact I’d call Detroit-style pizza the descendent of Sicilian pizza), with a thick chewy crust baked to crispy perfection in a rectangular pan. Toppings will run the gamut as will the order in which they are layered (some call for meat first and then cheese, some dribble a few ‘racing stripes’ of sauce over the meat and cheese, while others, myself included, prefer the more traditional sauce-meat-cheese schematic).

But whatever you call it and however you assemble it, there’s no denying it is downright delicious.

One characteristic of this particular recipe versus other kinds of pizza is the addition of extra cubes of mozzarella cheese pressed right into the crust, resulting in pockets of melty cheese that caramelize to a crisp where they meets the edges of the hot pan. While the original recipe has more cheese cubes on top, we liked it better with shredded cheese on top.

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Swamp Soup

Despite its “swampy” appearance, this soup is simply one of the best things I’ve ever eaten. If you like tomato soup, you’ll adore Swamp Soup. It’s like tomato soup on steroids and with a grilled cheese built right in. The broth is incredibly thick and hearty, it’s full of tons of vegetables that add texture […]

The post Swamp Soup appeared first on Budget Bytes.

Despite its “swampy” appearance, this soup is simply one of the best things I’ve ever eaten. If you like tomato soup, you’ll adore Swamp Soup. It’s like tomato soup on steroids and with a grilled cheese built right in. The broth is incredibly thick and hearty, it’s full of tons of vegetables that add texture and flavor, and let’s not forget those creamy, gooey bits of swiss cheese in every other bite. It’s TO DIE FOR.

Originally posted 12-21-10, updated 1-9-20.

Swamp Soup – Tomato Soup’s Flashier Cousin

Two bowls of swamp soup from above with oyster crackers and a bowl of swiss cheese cubes on the side

Soup-er Fast, Soup-er Good.

My favorite thing about this soup is that it’s incredibly fast and easy. It’s ready to eat as soon as it’s heated through, although you can always let it simmer a bit longer, if you want. And if you have some chopped carrots and celery stashed in your freezer (scroll down to the step by step photos if you’re wondering why you’d ever have that in your freezer), it goes even faster!

How to Serve Swamp Soup

As mentioned above, this soup has melty chunks of Swiss cheese floating around in every bowl. While you can add the Swiss cheese to the whole pot, if you don’t plan to serve it all in one sitting, I suggest adding the cheese to each bowl just before serving (after reheating). You’ll probably also want some sort of cracker or crusty bread for dipping!

Can I freeze it?

Yes indeed! This soup is great for stocking your freezer. After cooking, divide your soup into single servings, cool it completely in the refrigerator over night, then transfer to the freezer the next day. You can freeze in quart-sized freezer bags or any freezer-safe meal prep container.

Substitutes for Swiss Cheese

I love the subtle flavor of Swiss with this soup, but if Swiss isn’t your jam you can use mozzarella instead. Mozzarella melts in a similar way to Swiss, so you’ll get the same effect in the soup. Plus, mozzarella also goes great with tomato. If you don’t care about the melty aspect, a little crumbled feta would also be amazing sprinkled onto every bowl.

A red soup pot full of Swamp Soup with a bowl of Swiss cheese cubes on the side

Love tomato soup? Check out my Secret Ingredient Tomato Soup, too!

 

Swamp Soup

A thick, tomatoey vegetable soup with "swampy" bits of spinach and gooey swiss cheese make this unconventional Swamp Soup unforgettable!

  • 3 cloves garlic ($0.24)
  • 1 yellow onion ($0.32)
  • 1/2 lb. carrots (about 4 medium) ($0.30)
  • 3 ribs celery ($0.46)
  • 2 Tbsp olive oil ($0.32)
  • 1 Tbsp dried basil ($0.30)
  • 1 Tbsp dried oregano ($0.30)
  • 3 8oz. cans tomato sauce ($0.75)
  • 3 15oz. cans diced tomatoes ($1.35)
  • 1.5 cups vegetable broth ($0.20)
  • 1 10oz. pkg frozen chopped spinach ($0.99)
  • 8 oz. Swiss cheese ($1.69)
  1. Mince the garlic, dice the onion, peel and slice the carrots, and slice the celery. Add the onion, garlic, carrots, and celery to a large soup pot with the olive oil and sauté over medium heat for about five minutes, or until the onions are soft.

  2. Add the tomato sauce, diced tomatoes (with juices), vegetable broth, basil, and oregano to the pot. Stir to combine, then allow the soup to come to a simmer.

  3. Once the soup is simmering, add the frozen spinach (no need to thaw). Stir the spinach into the hot soup until it has melted and heated through.

  4. Once the spinach is thoroghly mixed into the soup, give the soup a taste and add salt if needed. I did not add any, but this will ultimately depend on the sodium content of your canned goods and vegetable broth.

  5. Dice the swiss cheese into small cubes. Add a small handful of cubes to each bowl, then ladle the hot soup over top. Serve and enjoy!

Scroll down for the step by step photos!

Close up of a bowl of Swamp Soup with a spoon lifting a bit and melted Swiss cheese pulling from the bowl

 

How to Make Swamp Soup – Step By Step Photos

Chopped onion, celery, carrots, and minced garlic in the soup pot

Dice one yellow onion, peel and slice 1/2 lb. carrots (about four carrots), slice three ribs celery, and mince 3 cloves of garlic. Add the onion, carrots, celery, and garlic to a large soup pot with 2 Tbsp olive oil.

Pre-chopped carrot and celery in a freezer bag

Since most of my soups begin with 1/2 lb. chopped carrot and 3-4 ribs of celery, I just go ahead and chop up the rest of my carrots and the bunch of celery, and freeze it for the next time I make a soup. That way I don’t have to do as much chopping later. I just dump the bag of frozen veggies into my soup pot and go!

Sautéed vegetables in soup pot

Sauté the onion, carrots, celery, and garlic over medium for about five minutes, or until the onions are soft.

Add tomatoes, herbs, and vegetable broth to soup pot

Next, add three 8 oz. cans of tomato sauce, three 15 oz. cans of diced tomatoes (with juices), 1 Tbsp dried basil, 1 Tbsp dried oregano, and 1.5 cups vegetable broth to the pot. Stir to combine, then allow the soup to come up to a simmer.

Simmered soup with frozen spinach added

Once the soup comes up to a simmer, add a 10 oz. block of frozen chopped spinach (no need to thaw). You can use frozen bagged spinach, too, just estimate about 10 oz. Stir the spinach into the soup until it thaws and heats through.

Taste finished soup

Once the soup is heated through, give it a taste and add salt if needed. Mine did not need any additional salt, but that will depend on your taste buds and the salt content of your canned goods and vegetable broth.

Adding Swiss cheese to soup pot

Chop an 8 oz. block of Swiss cheese into small cubes. If you’re going to serve the entire pot of soup at one sitting, go ahead and stir the cubes of cheese into the soup pot (with the heat turned off). The residual heat will melt the cubes. If you’re going to be eating one or two bowls at a time, add the cheese cubes to each bowl, then ladle the hot soup over top.

A ladle full of Swamp Soup being lifted from the soup pot, viewed from the side

Sooooo gooey and good!

Two bowls of Swamp Soup with a bowl of Swiss cheese on the side, plus a few oyster crackers

The post Swamp Soup appeared first on Budget Bytes.

Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti.

Meet one of the loves of my life: chicken parmesan meatballs. That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years. I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to […]

The post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. appeared first on How Sweet Eats.

Meet one of the loves of my life: chicken parmesan meatballs.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

That’s saying a lot because we have chicken AND tomato sauce here. Perhaps I should say newer loves of my life. Newer as in… the last few years.

chicken meatball mix

I still don’t LOVE tons of tomato sauce. And as you’ll see here, I like to bake my meatballs in a thin layer of sauce, so that sauce thickens even more and gets almost caramelized in a baking dish! In the recipe below, I suggest adding a second jar of sauce if you LOVE sauce. And I’m guessing that most of you will. 

I’m always the odd man out in my lack of love for tomato sauce. 

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

If you’re a longtime reader, then you’ll remember that I love to serve something tomato-sauce based in December. It’s comforting, but not like the holiday flavors and food we eat at parties. I’ve done a meat lovers pizza, slow cooker short rib sauce and lasagna bolognese just to name a few. 

They make for the best December meals!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

So the chicken parmesan meatballs.

Let’s talk. 

Take some ground chicken and mix in a bunch of herbs. An egg, a bread crumb shower, some seasonings and lots of parmesan cheese. I like it finely grated so it flavors the chicken but doesn’t come seeping out of all the meatballs while you bake them.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Oh yeah! That’s another thing. These are baked! You can bake them on a baking sheet by themselves. You can stick them in a baking dish and cover them with sauce and do it that way.

And the best part is that you can make these ahead of time AND freeze them.

First, you can make them ahead of time and cook them and the leftovers are fab.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

But to freeze, this is one of my go-tos. I have a recipe for perfect freezer meatballs in Seriously Delish and they are a lifesaver. 

Make the meatballs and place them on a parchment-lined baking sheet. Flash freeze them for 30 minutes or so, then stick them in a resealable bag (I love stasher bags!) and toss them in the freezer. 

When you’re ready to cook, I suggest throwing them in a slow cooker with lots of sauce and heating on low for eight hours or so. Everyone LOVES them. SO easy.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Guess what we’re going to serve these on? A bed of roasted garlic spaghetti. OHHH YES.

Roast a few heads of garlic until caramely. Make a pound of whole wheat spaghetti and toss it with olive oil, parmesan and the golden cloves. It’s not a saucy pasta, but that thickened tomato sauce from the meatballs adds a ton of flavor.

I don’t know what is better!

But together? This meal is insane.

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Baked Chicken Parmesan Meatballs

Chicken Parmesan Meatballs with Roasted Garlic Spaghetti

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

  • 2 heads of garlic
  • Olive oil for drizzling the garlic and spaghetti
  • 1 pounds ground chicken
  • 1 large egg, (lightly beaten)
  • 1 tablespoon olive oil
  • 2 garlic cloves, (minced)
  • 1/2 cup finely grated parmesan cheese, (plus extra for topping)
  • 1/4 cup seasoned bread crumbs
  • 3 tablespoons fresh herbs, (like basil, parsley, thyme, oregano)
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup of freshly grated mozzarella/provolone cheese
  • 1 pound whole wheat spaghetti
  • ¼ cup finely grated parmesan cheese
  • 1 to 2 24 ounce jar(s) of your favorite marinara sauce (add a second jar if you LOVE sauce)
  • fresh basil for topping
  1. Preheat the oven to 375 degrees F.
  2. Slice off the top portion of the garlic head to reveal the cloves. Lightly rub back and forth to remove the paper on the sides and peel any excess paper off. Drizzle about a 1/2 teaspoon of olive oil on top the garlic cloves. Wrap the garlic head up in foil and place it on a baking sheet. Roast for 45 minutes. You can stick it in the oven now and then keep it in there while you bake the meatballs!
  3. Spray a 9 x 13 inch baking dish (or a large baking sheet) with nonstick spray.
  4. In a large bowl, combine the chicken, egg, olive oil, garlic, parmesan, bread crumbs, basil, parsley, salt and pepper. Gently combine the mixture (don’t overmix!) until it’s combined. Roll the mixture into meatballs about 1-inch in diameter. If you wet your hands slightly, it helps to roll the meatballs!
  5. Add half of the jar of tomato sauce to the bottom of a 9×13 inch baking dish (or a baking sheet, or oven-safe skillet). Place the meatballs in the sauce, about 1-inch apart.
  6. Place the meatballs in the baking dish. Cover each meatball with a bit more sauce and top with the grated mozzarella or provolone.
  7. Bake the meatballs for 25 to 30 minutes, or until the center of the meatballs reach 165 degrees F.
  8. While the meatballs are baking, prepare the spaghetti. Cook the spaghetti in salted water as the directions call for, then place it in a large pot or bowl. Drizzle to 2 to 3 tablespoons of olive oil. When the garlic cloves have finished roasted and they are caramely, squeeze the cloves out of the paper and into the spaghetti. You can gently mash them with a fork if you wish. Stir in the ¼ cup of parmesan cheese. Serve with the meatballs once they are finished!
  9. You can also top the meatballs with extra sauce if you’d like, extra parmesan cheese and fresh basil.
  10. To make fully and freeze: prepare the meatballs as instructed, then let them cool completely. Place them in a freezer safe container and freeze for up to 3 months.
  11. To prepare and freeze: make the meatballs and roll them into balls. Place them on a parchment paper-lined baking sheet. Flash freeze (stick it in the freezer, uncovered) for 30 to 60 minutes. Remove the meatballs and stick them in a resealable bag. To cook, place them in a pot or slow cooker and cover with sauce. Cook on low for 6 to 8 hours until cooked through!

Chicken parmesan meatballs are baked and super flavorful! Serve with roasted garlic spaghetti for the best dinner ever! You can make them ahead of time too!

Gimme the garlic bread.

The post Baked Chicken Parmesan Meatballs with Roasted Garlic Spaghetti. appeared first on How Sweet Eats.

Classic Bolognese Sauce

This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it’s great with fresh tagliatelle or fettuccine, pappardelle, or other pasta. Continue reading “Classic Bol…

This classic Italian sauce simmers for hours to develop maximum flavor. Made with a blend of ground beef, pork, and Italian sausage, it's great with fresh tagliatelle or fettuccine, pappardelle, or other pasta.

Continue reading "Classic Bolognese Sauce" »