Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work. Instant Pot recipes are so convenient! Try Beef Gyros, Instant Pot Mashed Potatoes, Instant Pot Spaghetti, Instant Pot Short Ribs, or Instant…
Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners. Just add all the uncooked ingredients to the pot, press a button, and let the Instant pot do the work.
Every busy family needs this Instant Pot Pasta and Meatballs recipe.
This recipe has saved me more than once, and made me look like the most put together Mom in the world, when I’m actually just trying not to drop every ball I’m juggling. It doesn’t get easier than adding uncooked pasta, frozen meatballs, tomato sauce and spices to a pot, and voila, dinner is ready at the press of a button. It still has an elevated edge to it, with a homemade sauce, rather than jarred, and you could use from-scratch frozen cooked meatballs, too.
Layer Ingredients: Add frozen meatballs to Instant pot and add uncooked pasta on top. Add water, followed by crushed tomatoes, seasonings, and tomato sauce. Make sure the sauce is covering all of the noodles.
Cook: Cook on manual, high pressure, for half of the cook time it instructs on the box of pasta. Quick release to release pressure. Serve instant pot pasta with grated parmesan cheese and some breadsticks or garlic knots on the side.
Recipe Variations:
Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.
Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.
Instant Pot Pasta and Meatballs is one of my favorite busy weeknight dinners! Dump uncooked pasta, meatballs, and a simple sauce ingredients to the Instant Pot then minutes later dinner is on the table! This is a family meal staple everyone needs!
DISCLAIMER: I developed and tested this recipe using my 6-QUART INSTANT POT DUO. If you’re using a larger IP or a newer brand you may need to add more liquid so that you don’t get a burn notice. (The new IP are much more sensitive). Refer to this article for more information on adapting recipes for your instant pot.
Layer ingredients in Instant Pot: Spray the bottom of the instant pot with nonstick cooking spray. Add frozen meatballs, then dry pasta, spreading into an even layer. Pour water over pasta. Add crushed tomatoes, seasonings and tomato sauce and gently tomato sauce and seasonings. Smooth the sauce to completely cover the noodles.
Cook on High Pressure (Manual) for 4-5 minutes (half the cook time listed on the box of pasta).
Do a controlled quick release when timer beeps. Stir. Allow to cool for 5-10 minutes before serving. Serve with fresh grated parmesan on top, and extra chopped fresh basil, if desired.
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Notes
Homemade Meatballs: prepare homemade meatball, but to cook, use the instant pot, on sauté setting, brown them lightly on all sides, in a little oil. You don’t need to cook them all the way through. Continue with recipes steps as instructed, adding uncooked pasta, sauces, spices and water on top, and cooking at high pressure.Spicy: use crushed fire roasted tomatoes instead of the crushed tomatoes, and add a dash of crushed red pepper flakes to the sauce.Veggies: Stir in fresh spinach at the end of cooking.
This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker. If you love soup recipes, try our Chicken and Dumplings, Roasted Cauliflower Soup, Creamy Zuppa Toscana, Creamy Tortellini…
This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a creamy, flavorful broth. It comforting and healthy, and you can make it on the stovetop in a slow cooker.
I love everything about this soup! It absolutely delicious, plus it’s a complete meal, with grains, veggies, and protein, and it will actually leave you feeling full. If you want an extra hearty, cozy meal, serve it with homemade rolls, breadsticks or level it up by serving in a bread bowl!
How to make Chicken and Wild Rice Soup:
Sauté Veggies: Saute celery, carrots, and onion in oil. Add garlic and sauté 30 seconds. ADD butter and flour and whisk for 1 minute. Stir in the chicken broth, bouillon, thyme, sage, rosemary, salt and pepper.
Add Chicken and bring soup to a boil. Cover, reduce heat, and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces. Stir evaporated milk, shredded chicken, and cooked wild rice into the soup.
Make Ahead Instructions:
To Make Ahead: This homemade chicken and wild rice soup recipe can be completely prepped ahead then stored in an airtight container in the fridge for 1-2 days.
Recipe Variations:
Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.
Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.
This creamy Chicken and Wild Rice Soup recipe has tender chicken, wild rice, and chopped veggies in a delicious flavorful broth. It's the perfect soup to enjoy on a cold day and can be made on the stovetop or slow cooker!
1 1/2poundsboneless skinless chicken breasts, or thighs
12oz canevaporated milk, or use half-and-half or whole milk
Instructions
Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.
Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.
Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.
Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.
Notes
Yield: Makes about 9 cups soup. Serving size is about 1 ½ cups.Wild Rice: I like the Harvest Wild Rice Blend from Costco and Lundberg Wild Rice, cooked in chicken broth. Or you can cook one box of Rice-a-Roni Wild Rice. Any type of leftover cooked rice would also work great.Slow Cooker Instructions: Sauté veggies in skillet as directed, adding butter and flour. Pour into slow cooker, whisking in broth, seasonings and chicken. Cook on low for 3-4 hours or High for 2 hours then shred chicken and return to soup. Stir in milk and cooked rice. Taste and adjust seasonings as needed.Vegetarian Wild Rice Soup: Omit chicken and use vegetable broth in place of chicken broth.
These quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside with and fluffy insides. Season then serve as a main dish or side. Want more easy side dishes? Try Roasted Vegetables, Balsamic Roasted Carrots, Buttermilk Cornbread, or Broccoli Apple Salad. How to cook Baked Potatoes in Air Fryer: Prep Potatoes: Choose potatoes…
These quick Air Fryer Baked Potatoes get deliciously crispy skin on the outside with and fluffy insides. Season then serve as a main dish or side.
I’m convinced that cooking potatoes in the air fryer is the absolute best way to do it. No heating up the oven, and the way the skin crisps in the air fryer is exactly what you’d hope for from a great baked potato. I also love how versatile baked potatoes, like as a main dish with a drizzle of ranch dressing or homemade chili on top. As a side dish to Chicken Caprese or Slow Cooker Ribs.
Prep Potatoes: Choose potatoes similar in size, so they cook evenly. Scrub and wash the potatoes, then pat dry with a paper towel. Place in fryer basket in an even layer. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle with sea salt.
Cook: Heat air fryer to 400 degrees and air fry potatoes for 30 minutes. Test to see if they are fork tender (a fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use tongs to transfer to a plate.
Add Seasoning: Sprinkle garlic powder or a pinch of cayenne over the skins for more flavor.
Different Potatoes: Any potatoes will work with this method, however cook times may vary. With smaller potatoes like yukon gold or red potatoes, try adjusting the cook time to 10 minutes, toss and cook 10 more minutes, or until tender.
Prep Potatoes: Scrub and wash the potatoes then pat them dry with a paper towel. Place four medium russet potatoes in your fryer basket. Lightly brush the outsides of the potatoes with oil, or spray with cooking spray. Sprinkle sea salt on all sides.
Air Fry: Set air fryer to 400 degrees and cook potatoes for 30 minutes. Check the potatoes to see if they are fork tender (the fork slides easily to the center). Flip potatoes and cook for 5 more minutes if necessary. Use oven mits or tongs to remove the potatoes to a plate.
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Notes
Potatoes: Any potatoes will work with this method, however cook times may very. With smaller potatoes like Yukon gold or red potatoes, try adjusting the cook time to 10 minutes, flip and cook 10 more minutes, or until tender.Seasoning: Feel free to add additional seasonings, like garlic powder or a pinch of cayenne over the skins for more flavor.Serve with:
Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco. If you love taco recipes, you have to try Tacos Al Pastor, Korean Beef Tacos, Slow Cooker Chicken Tacos, or Salmon Tacos! Ingredients Needed: How to make Birria Tacos (in a nutshell): Prep…
Elevate your Taco Tuesday with the best Birria Tacos recipe of tender shredded beef and melty cheese inside a crispy pan-fried taco.
I dream of eating these birria tacos every week. They’re just SO delicious! They first gained popularity when some genius used the meat and consommé broth from Mexican Beef Birria Stew to make tacos! And taco form is now the ultimate way to enjoy birria (but I love a good Beef Birria Ramen and Beef Birria stew any day)!
This recipe isn’t difficult, but if you’re taking the time to make homemade birria tacos you may as well double the batch and freeze the leftovers for another meal. You can also make beef birria a few days ahead of time, so it’s ready to go for you tacos.
Ingredients Needed:
Sauce Ingredients: Dried chiles, tomatoes, onion, garlic, and spices.
Beef: I like a combination of bone-in short ribs and chuck roast.
Corn Tortillas: use my recipe to make your own or buy soft white or yellow corn tortillas.
Oaxaca Cheese: The most authentic choice and melts perfectly. Mozzarella and Monterey jack cheese are good substitutes.
White Onion: chopped finely. Red onion would also work.
Cilantro and lime: for a must-have garnish.
Optional Homemade Hot Salsa: the best way to elevate these tacos even more! You’ll need dried pasilla chiles and arbol chiles, tomatillos, garlic, onion, salt & pepper.
How to make Birria Tacos (in a nutshell):
Prep Meat and Chiles: Trim fat from roast and cut into a few large pieces. Use gloves to remove stems and seeds from chiles.
Make Sauce: It comes together quickly and simmers for 15 minutes before blending smooth, and straining it back into the pot, to cook the meat.
Add Beef and cook until tender, about 2 ½ hours.
Assemble Tacos: Dip corn tortillas in the broth, top with shredded meat, cheese, onion, and cilantro, then fry that beauty until crispy.
Serve quesabirria tacos with a cup of consommé broth for dipping.
Make Ahead and Freezing Instructions:
To Make Ahead: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.
To Freeze: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.
Recipe Variations:
Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.
Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.
There's nothing quite as good as delicious quesabirria Tacos, with shredded beef and melty cheese inside a crispy taco, dipped in broth. These tacos are next-level.
Cutchuck roast into a few large pieces and season with salt.
Prep chiles: rinse (use gloves if desired) and use scissors to open and remove stem and seeds. (For extra spice, leave arbol chiles whole).
Birria broth: Add tomatoes and onion to a large stock pot (at least 5.5qt pot or bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
Cook beef: Add 1 Tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours. Check beef to make sure it’s tender, then remove to a plate and shred. Discard bones and bay leaves.
Assemble Tacos: Heat a large griddle or skillet over medium heat. Coat pan with a small amount of oil. Dip a corn tortilla into the birria sauce and lay tortilla on hot pan. Quickly top some shredded meat, cheese, chopped onion and cilantro. Fold tortilla over, in half. Fry for several minutes, until crispy and browned on the bottom. Flip and cook until crispy and browned on the other side. Remove to a plate, for serving.
Serve: Sprinkle remaining chopped white onion and cilantro on top of prepared tacos. Serve quesabirria tacos with a cup of warm consommé broth, for dipping. We also like to serve with the hot salsa recipe in the notes below.
*Save any leftover sauce by freezing for up to 3 months, and reheating to cook another roast inside.
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Notes
Peppers Spice Level: Guajillo and Passilla peppers are mild. Passila peppers could be swapped for mulato chiles, or use 1-2 extra guajillo chiles. Arbol chiles are spicy, so for very mild heat you can leave them out, or for medium heat, remove the seeds.Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks, so be sure to use Mexican cinnamon sticks so they blend well, or substitute ground cinnamon.Make Ahead Instructions: The birria meat and broth can be made a few days in advance, stored in airtight containers in the fridge until ready to assemble and serve.Freezing Instructions: Store leftover beef birria and broth in a freezer-safe container and freeze for up to 3 months. Thaw in the fridge, then warm and assemble your tacos.Chicken Birria Tacos: Make the broth as instructed, and instead of adding beef, add bone-in, skinless chicken thighs to the sauce. Cook chicken for 30 minutes, or until tender and cooked through. Shred chicken and assemble and serve tacos as instructed.Crockpot Birria Tacos: Make broth, as instructed, then add to slow cooker with beef. Cook on LOW for 6-8 hours, until meat is tender. Assemble tacos as instructed.Optional Hot Salsa, for serving:
2 chiles pasilla
5 arbol chiles
10 tomatillo
3 cloves garlic
Small piece onion
Salt and pepper
Cover chiles and tomatillos with water and boil. Boil for 3 minutes. Turn off heat and allow to rest for 10 minutes. Use a slotted spoon to remove everything chiles and tomatillos from the liquid and add to a blender. Add ½ cup of the water from the saucepan, garlic cloves, onion, and season with salt and pepper. Blend until smooth. Serve as hot sauce for birria tacos.
This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes. Want more 30 minute meals? Try Breakfast Fried Rice, Patty Melt, Honey Mustard Chicken, or Pastalaya! Hamburger Gravy Ingredients: How to…
This old fashioned Hamburger Gravy recipe is a classic. We like to serve it over mashed potatoes, rice, pasta, or bread, and the best part is it’s on the table in just 20 minutes.
I love teaching my kids about old-fashioned American recipes like this hamburger gravy recipe. Not only is it a total comfort food classic, but it was beloved back then because it’s inexpensive, simple and kids love it. We love it served over creamy mashed potatoes, but my grandma served it over a thick slice of bread. I love that this meal is on the table in less than 30 minutes, perfect for anyone with a busy schedule.
Hamburger Gravy Ingredients:
How to make Hamburger Gravy:
Brown Meat: Cook and crumble ground beef with a meat chopper or wooden spoon in a deep skillet over medium-high heat. Add onion and sauté until soft.
Finish Gravy: Stir in flour and butter, then add milk and seasonings. Stir gravy as it cooks until thickened. Taste and adjust seasonings to taste. Serve homemade hamburger gravy with green beans or roasted vegetables.
Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.
Storage and Freezing Instructions:
Store in an airtight container in the fridge for up to 5 days. Rewarm in the microwave or stovetop, adding a little milk or broth if you need to thin it.
To Freeze: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
This old fashioned Hamburger Gravy recipe is simple, inexpensive, and ready to please the pickiest eaters. It's on the table in 20 minutes, and delicious served over mashed potatoes, rice, pasta, or bread.
Cook meat: Add ground beef to a deep skillet over medium-high heat. Cook, crumbling into small pieces, until browned. Remove most (but not all) of the grease. Add onions to the pan and cook for 2-3 minutes.
Gravy: Add flour and butter and stir to coat the meat. Add milk and seasonings. Cook, stirring frequently, until gravy is thickened, 5-10 minutes. Taste and add additional seasonings, as needed.
Serve warm over mashed potatoes, biscuits, bread, noodles, rice, or breakfast potatoes.
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Notes
Ground Beef: I like to use half ground beef, half ground pork sausage. Add chopped bacon for even more flavor. Could also use ground turkey or ground chicken. Flour: Add 1 ½ Tablespoons cornstarch instead of flour.Dairy-Free: Omit butter and substitute beef broth instead of milk. Add 1 Tablespoon additional flour to thicken the sauce, if needed.Veggies: Add sautéed mushrooms, frozen peas, or corn to the gravy.Sour Cream: Add a scoop of sour cream at the end to make the gravy creamier.Storage Instructions: Keep leftover hamburger gravy in an airtight container in the fridge for up to 5 days. Heat in the microwave or stovetop, adding a little milk or broth if you need to thin it.Freezing Instructions: Follow the recipe to cook the meat and add spices. Let it cool completely then transfer to a freezer safe bag or container for up to 3 months. Thaw overnight in the fridge, then heat in a skillet with butter, flour, and half and half. Cook, stirring, until thickened. Adjust seasonings to taste.
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering. If you love alfredo, you should try my Chicken Alfredo Pizza, Shrimp Alfredo, One-Pan Skinny Chicken Alfredo, or Chicken Alfredo Stuffed Shells!…
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering.
I know I’m not the only one who can’t go to an Italian restaurant with my family and not order Fettuccine Alfredo for the table! I love how easy it is to make from home, and it’s not worth that hefty price at the restaurant! So save the money and pull out some simple, basic pantry ingredients to make it yourself, in just 20 minutes! If you have extra time, serve it up with homemade breadsticks and a wedge salad.
How to make Fettuccine Alfredo:
Prepare Pasta and Cheese: Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese). Boil fettuccine noodles in a large pot of salted, boiling water. Cook according to time on package, until al dente. Reserve some of the hot pasta water.
Make Alfredo Sauce: While the pasta water is boiling, melt butter in a large skillet over medium heat. Whisk in flour, cooking for 30 seconds. Add garlic and cook for 30 seconds. Slowly pour in cream and milk, whisking constantly. Bring to a simmer, then remove from heat and add parmesan cheese, stirring until melted and smooth. Season to taste with Italian seasoning and salt and pepper.
Serve: Lift cooked noodles from the hot pasta water with tongs (reserve pasta water) then place noodles in alfredo sauce. Toss well to coat all noodles. Use a small amount of hot pasta water to thin the sauce, if needed. Enjoy homemade fettuccine alfredo with fresh parsley and a sprinkle of parmesan cheese. Don’t forget to serve this easy fettuccine alfredo with breadsticks to help enjoy every last bit of the sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Alfredo sauce if best enjoyed immediately, but if you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Reheat on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
The best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering!
Shred cheese and set aside to allow it to come to room temperature.
Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
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Notes
Cheese: Do not use pre-shredded cheese–it wont melt as well or taste as good.Add Protein: Top with grilled chicken for chicken fettuccine alfredo, or shrimp for Shrimp Alfredo.Add Veggies, like fresh steamed broccoli or roasted asparagus.Try my Healthier Fettuccine AlfredoDairy Free Fettuccine: I recommend this recipe.Gluten Free: Use gluten free fettuccine noodles or whatever shape you like. I recommend the barilla gluten free pasta brand.Make Ahead Instructions: Alfredo sauce is best enjoyed immediately, but you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Rewarm on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
Our simple Roast Chicken recipe is moist, flavorful, and makes a beautiful meal with little effort. It only takes 15 minutes to prep and is baked in a pan with roasted vegetables. If you make chicken recipes as much as we do, try our Garlic Chicken, Honey Mustard Chicken, Grilled Chicken Sandwich, and Tahini Chicken…
Our simple Roast Chicken recipe is moist, flavorful, and makes a beautiful meal with little effort. It only takes 15 minutes to prep and is baked in a pan with roasted vegetables.
I love how effortless and fool-proof it is to make a beautiful roast chicken at home. All you need to a simple herb butter and some chopped veggies; there’s no brining or complicated culinary steps involved. Best of all it’s a meal your whole family will love! Remember to keep the leftover chicken carcass to make homemade chicken stock for other recipes, like our chicken noodle soup!
How to Roast a Chicken:
Prep Chicken: If using a frozen chicken, it needs to be completely thaw before using. Remove raw chicken from packaging. Remove the neck and giblets from the cavity (discard them away or use them to make chicken gravy). Pat chicken dry with paper towels.
Make herb butter by combining butter, lemon zest, rosemary, salt, and pepper in a small bowl. Gently lift the skin near the chicken breasts and smear herb butter under it, on top of the breasts meat. Sprinkle salt and pepper all over the outside and spread with more herb butter over the outside. Smear any leftover butter inside the cavity. Cut lemons in half and place inside.
Roast: Add chopped vegetables to the bottom of a 9×13-inch baking dish and drizzle with a tiny bit of olive oil and sprinkle salt and pepper on top. Place chicken on top of vegetables and roast chicken uncovered at 450°F for 10-15 minutes. Reduce temperature to 350°F then cook for 20 minutes per pound, or until the chicken is 165°F on a food thermometer. The chicken should be golden brown and the juices should be clear and sizzling. Remove it from the oven, tent with foil to keep warm and rest for 10-15 minutes before carving.
Carve and Serve: Carve the crispy roast chicken and serve with the roasted vegetables. Use the pan drippings to make chicken gravy. We love to serve roast chicken dinner with my favorite homemade rolls and apple pecan salad.
How to Carve a Whole Chicken:
Separate Chicken Legs: Gently pull one leg away from the body then slice through the leg meat and skin. With a little more force, pull the leg away from the body until you hear the hip joint pop out. Place a sharp knife between hip bone and the body then cut. Repeat for the other leg.
Remove Drumsticks and Thighs: Place knife on the natural line that separates the drumstick and thigh then cut through the joint. Repeat for other leg.
Chicken Breast: Slice along one side of the breast bone to remove one side of breast meat. Remove full breast and then slice into portions by laying skin side up and slicing into thin portions. Repeat with second breast.
This simple Roast Chicken recipe is moist, flavorful, and better than anything you'll buy at the store! It only takes 15 minutes to prep before it's baked to perfection in a pan with roasted vegetables.
Prep Chicken: If using a frozen whole chicken, thaw completely (1-2 days in the fridge) before cooking. When ready to roast chicken, preheat oven to 450 degrees F and adjust your oven rack so the chicken will sit in the center of the oven. Remove neck and giblets from inside the cavity of the chicken and pat dry all over with paper towels.
Herb Butter: In a bowl combine softened butter, lemon zest and chopped rosemary. Season the outside of the chicken and inside the cavity with salt and pepper.
Apply Herb Butter: Use your fingers to loosen and lift the skin above the breasts (on the top of the chicken) and smooth a few tablespoons of the herb butter underneath. Microwave the remaining herb butter mixture for 5-10 seconds, until softened, and smear the remaining herb butter all over the outside of the chicken, legs and wings.
Finish: Cut the lemon in half and place inside the cavity of the bird. Add the onion, carrot and potato to the bottom of a 9×13 inch baking dish. Drizzle a little olive oil over the veggies, season them with salt and pepper, and toss to coat. Place the chicken on top, and tie the legs together with kitchen twine if desired (not required).
Roast the chicken, uncovered, at 450 degrees F for 10-15 minutes. Reduce temperature to 350 degrees F and roast for 20 minutes per pound, or until internal temperature (inserted on middle of thigh and breast) reaches about 165 degrees F. Skin should be golden brown and the juices should run clear. *Check the chicken about halfway through cooking and if the skin is getting overly brown you can cover it with a piece of tinfoil to protect the breast meat from overcooking.
Rest: Remove chicken from the oven and tent with aluminum foil to rest for at least 10 minutes before carving.
Serve with the cooked vegetables at the bottom of the pan. Reserve the drippings in the roasting pan, if desired, to make chicken gravy.
Our homemade Cioppino seafood stew recipe is here to impress with its rich and rustic tomato-based broth and mix of fresh seafood. It’s the best healthy comfort food, served with crusty bread. If you’re a seafood lover don’t miss our Salmon Tacos, Crawfish Étouffée, Clam Chowder, Seafood Pasta, and Shrimp and Grits! Tips for buying…
Our homemade Cioppino seafood stew recipe is here to impress with its rich and rustic tomato-based broth and mix of fresh seafood. It’s the best healthy comfort food, served with crusty bread.
I would fly to San Fransisco just to order a big bowl of my favorite Cioppino at the Wharf, with warm homemade sourdough! But seeing as that’s not a normal option, our homemade Cioppino is an amazing alternative, and really easy to make.
I’m so proud of the flavor in this recipe, and the extra detail of making our own quick stock with the seafood shells. This is a beautiful dish for a special dinner or holiday, that will easily impress guests. Make your own sourdough bread if you’d like, or go for my easy shortcut artisan bread! It has the same crusty exterior and only 4 ingredients!
Tips for buying seafood:
With all seafood you buy, make sure you smell it! There should not be a strong fishy odor; It should smell like nothing, or like the ocean. If you don’t live near the ocean, frozen seafood is great and accessible, just be sure to thaw it in the refrigerator overnight before using.
How to make Cioppino:
Quick Seafood Stock: Use kitchen shears to cut open the crab legs and remove the meat, placing cracked shells in a stock pot. Remove shells and tails from shrimp and add to the stockpot. Pour enough water in the pot to cover all of the shells by an inch. Sprinkle a pinch of salt in the water then cook over medium high heat until water is simmering. Place mussels and clams on top (don’t stir) then cover. Cook for 2-3 minutes, until shells open up. Remove from heat and strain broth into a countainer using a fine mesh strainer with a cheesecloth over it to catch any sand or small shells (if you don’t have a cheesecloth, just don’t add the bottom Tablespoons or two of liquid.
Tomato base: Pour oil in a large Dutch oven and heat over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well then add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano. Taste and add more seasoning as needed.
Add Seafood: Pour 4 cups of the seafood stock into the pot and simmer on low, covering the pot for 30 minutes. Cut the fish into 1 inch pieces and drizzle fish and shrimp with olive oil and sprinkle salt and pepper. Just before serving Cioppino, bring soup to a simmer, add fish, cover, and simmer for 3 minutes. Stir in crab and shrimp and simmer for 2-3 minutes, just until shrimp are pink. Add steamed clams and mussels and sprinkle with fresh parsley.
Serve this Italian fisherman’s stew in a bowl with lemon wedges and extra bowls for empty shells. Don’t forget the crusty bread and lots of napkins!
Make Ahead and Freezing Instructions:
To Make Ahead: Make the tomato base and seafood stock a few hours or up to a night before serving.
Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.
Recipe Variations:
Seafood: Feel free to swap out the crab for scallops, just add them the same time as the fish. You could also toss in calamari near the end. I don’t personally recommend oysters or salmon since the flavor could overpower the dish.
Crab: The crab can be added in it’s shell to the broth if you want it served in the shell, but I think the shells help add rich flavor to the stock.
Wine: Make sure not to use “cooking wine”. Instead choose an inexpensive dry white wine like chardonnay, sauvignon blanc, or pinot grigio. I personally don’t drink alcohol, but I like to cook with it since it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you don’t want to cook with wine, leave it out or add a little splash of white wine vinegar.
Our homemade Cioppino seafood stew recipe is here to impress, with a flavorful tomato broth and loaded with your favorite seafood. Don't forget to serve it with crusty sourdough, for dipping.
Make Seafood Stock*: Use kitchen shears to cut open the crab legs and remove the meat, then place the cracked shells into a stock pot. Remove shells and tails from shrimp then add to the stockpot. Add enough water to the pot to cover the shells by about an inch. Add a pinch of salt. Cook over medium high heat until water reaches a bare simmer. Add clams and mussles on top (don’t stir) and cover pot. Cook for 2-3 minutes, until shells open up. Uncover, remove from heat and set aside
Tomato Base: Add oil to a large Dutch oven over medium heat. Stir in onion, fennel and 2 teaspoons kosher salt. Cook until onion is soft and translucent, 8-10 minutes. Stir in garlic and red pepper flakes then cook for 1 minute. Add tomato paste and stir well. Add wine and cook for 2 minutes. Stir in crushed tomatoes, bay leaf, and oregano.
Strain Stock: Set clams and mussels aside and strain seafood stock through a fine mesh strainer with a cheesecloth over it (if you don’t have a cheesecloth, just don’t add the bottom tablespoons of liquid, that may have sand in it) into a measuring cup. Add 4 cups seafood stock to the pot. Bring to a simmer, reduce heat, cover pot, and simmer for 30 minutes.
Add seafood: Just before you’re ready to serve the stew, bring to a simmer, stirring. Cut the fish into 1 inch pieces and drizzle fish and shrimp with a little oil, and season with salt and pepper. Add the fish, cover, reduce heat and simmer for 3 minutes. Stir in shrimp and crab and simmer about 2-3 minutes, just until shrimp are pink. Stir in steamed clams and mussels. Taste the sauce and add more seasoning, if needed. Sprinkle with fresh parsley.
Serve: Ladle stew into bowls and serve with fresh lemon wedges, crusty bread, and extra bowls for placing shells in (and lots of napkins)!
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Notes
Make Ahead Instructions: Make the tomato base and seafood stock a few hours or up to a night before serving.Freezing Instructions: I don’t recommend freezing cioppino with the seafood, as the seafood will overcook when rewarmed. But any leftover tomato broth could be frozen and used another day, with fresh seafood.Seafood Variations: You could replace the crab with scallops (add them at the same time as the fish). Calamari would also be a great addition, and can be added near the end. I don’t recommend using oysters or salmon as their flavor may overpower the dish.Crab: You can add the crab, in its shell, to the broth, if you want to serve it in the shell, but I think the shells help add rich flavor to the seafood stock.Wine: don’t use “cooking wine”, but instead choose an inexpensive dry white wine, like chardonnay, sauvignon blanc or pinot grigio. I don’t drink alcohol, but I do use wine in cooking because it adds a depth of flavor you can’t get otherwise (most of the alcohol cooks out). If you’re against cooking with wine, you can omit it, or add a little splash of white wine vinegar.Seafood Stock: You could substitute 4 cups store-bought seafood stock, and add the clams and mussels at the same time as the shrimp and crab.
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes! Looking for more of my breakfast favorites? Try Hawaiian French Toast Casserole, Sheet Pan Pancakes, Gallo Pinto, and Breakfast Skillet! Ingredients Needed: How to make Breakfast…
This easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It’s bursting with flavor and ready in less than 30 minutes!
The magic of this tasty dish right here is a combo of Asian fried rice, with Western breakfast ingredients. And it’s not breakfast appropriate only; it makes a delicious hearty dinner as well, bursting with flavor from the sausage, veggies, eggs and Canadian bacon. And if you love this recipe, try my Kimchi Fried Rice and Ham Fried Rice!
Ingredients Needed:
How to make Breakfast Fried Rice:
Cook Meat: Place Canadian bacon in a single layer in a non-stick or cast iron pan over medium heat then cook undisturbed for 2 minutes. Stir, then cook undisturbed again for 1 minute. Remove to a very large bowl. Add pork sausage, crumbling it with a meat chopper to small pieces, until browned. Add to bowl with the Canadian bacon, leaving some of the grease in the pan.
Sauté Veggies and Scramble Eggs: Add 1 Tablespoon oil or butter to the pan if there isn’t much grease. Add veggies, seasoning them with salt and pepper. Sauté over medium heat for a few minutes until tender then stir in garlic and cook for 30 seconds. Remove to the same bowl. Melt 2 tablespoons of butter in pan, then add eggs, stirring and cooking until scrambled. Remove to the same bowl.
Heat Rice: Add remaining 2 tablespoons of butter to the pan and once melted, add rice, spreading into an even layer. Cook over medium-high heat and add green onion, soy sauce, and sesame oil. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Serve: Return meat and veggies from bowl back to the pan and toss to combine. Taste and season the breakfast egg fried rice with additional soy sauce, salt or pepper, as needed.
Make Ahead Instructions:
To Make Ahead: The bacon and sausage can be cooked ahead of time, kept in an airtight container. All the vegetables can be chopped and stored in the fridge for up to a day in advance.
Our easy Breakfast Fried Rice recipe has sausage, Canadian bacon, and veggies tossed with scrambled eggs and rice. It's bursting with flavor and ready in 30 minutes!
Cook meats: Add Canadian bacon in a single layer to a large non-stick skillet or cast iron pan over medium heat. Cook undisturbed for 2 minutes. Stir and cook undisturbed for 1 minute. Remove to a large bowl. Add pork sausage to skillet and cook over medium heat, crumbling into small pieces as it cooks, until browned. Remove to bowl with Canadian bacon.
Sauté Veggies: (If there’s no grease left in the pan from the meat, add 1 Tablespoon oil or butter). Add veggies to the pan. Season with salt and pepper. Sauté over medium high heat for a few minutes until tender. Stir in garlic and cook 30 seconds. Remove to same bowl.
Scramble Eggs: Reduce heat to medium low. Add 2 Tablespoons of butter to the pan. Once melted, add eggs and cook until scrambled, stirring occasionally. Remove eggs to bowl.
Fry Rice: Add remaining 2 Tablespoons of butter to the pan and once melted, add rice. Spread rice into an even layer and cook over medium-high heat. Add green onion, soy sauce, sesame oil and toss to combine. Allow the rice to cook undisturbed, stirring every minute or so, to allow it to crisp a little.
Combine: Return everything in the bowl back to the pan and toss to combine. Taste and season with additional soy sauce, salt or pepper.
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Notes
Make Ahead Instructions: The meats can be cooked ahead, stored in an airtight container. All the vegetables can be chopped then kept in the fridge for up to a day in advance.
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved! Want more pasta dishes? Try Tuscan Chicken Pasta, Manicotti, Boursin Pasta, and Pastalaya! How to make American Goulash (Beefaroni): Make Sauce: Sauté onion in pan then add…
Our delicious American Goulash recipe has ground beef and elbow pasta cooked in a flavorful, cheesy, red sauce. It’s made all in one pan and is picky-eater approved!
American Goulash they’ll devour (even picky eaters!).
Whether you call it American Goulash or Beefaroni, you have to admit, this pasta dish a totally comfort classic! It’s made all in one pan in about 30 minutes, making it a winner for busy weeknights. I’ve also included instructions to make goulash in the instant pot or slow cooker.
How to make American Goulash (Beefaroni):
Make Sauce: Sauté onion in pan then add garlic. Add ground beef and season with salt and pepper. Cook, using a meat chopper or spatula to crumble it to small pieces. Add dry spices and cook for 1-2 minutes. Pour in tomato sauce, tomato paste, sugar, Worcestershire, and 1 ½ cups beef broth. Simmer on low for 15-20 minutes.
Cook Pasta: Add the additional ¾ cup broth and uncooked pasta. Cook until pasta is tender then stir in the cheese, allowing it to melt.
Freezing Instructions:
To Freeze: Allow to cool completely then place in a freezer safe container and freeze for up to 2 months. Thaw completely in the fridge, then add a splash of broth when reheating, if needed.
Recipe Variations:
Instant Pot: Push setting on Instant Pot to sauté then cook ground beef and onion. Drain grease, add spices, then cook for 1 minute. Turn off Instant Pot then stir in tomato sauce, paste, sugar, Worcestershire, and 1 ½ cups beef broth (don’t add any extra broth). Dump in macaroni noodles, stir, then close lid and seal and set to high pressure for 4 minutes. Do a quick release, stir, and add cheese.
Crock Pot: Cook onion and ground beef in a pan on the stove then add spices and cook for 2 minutes. Stir in tomato sauce, paste, sugar, Worcestershire, and 1 cup of beef broth. Cook on high for 2 hours or on low for 4 hours. Cook pasta separately according to package instructions, then stir in the cooked noodles and cheese, stirring until melted.
Delicious American Goulash made with ground beef and elbow pasta in a flavorful and cheesy red sauce. It's made all in one pan and is picky-eater approved!
Sauté onions and cook beef: Heat a large skillet with sides, over medium heat. Add oil. Once hot, add onion and saute for several minutes into tender and translucent. Add garlic and cook for 30 seconds. Push onion to the side and add ground beef and season well with salt and pepper. Cook until browned, crumbling it into very small pieces as it cooks. Add all dry spices and cook for 1-2 minutes.
Finish sauce: Stir in the tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth. Simmer on low for 15-20 minutes. Taste and add additional seasonings, if needed.
Add pasta: Stir in additional ¾ cup broth and uncooked pasta. Cook until pasta is tender. Stir in freshly grated cheese and allow to melt. Serve immediately.
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Notes
To Freeze: Allow to cool completely then place in a freezer safe container for up to 2 months. Thaw overnight in the refrigerator before heating. Add a splash of additional broth when reheating, if needed.Instant Pot Beefaroni: Cook onion and ground beef on sauté setting in Instant Pot. Drain grease and add dry spices and cook for 1 minute. Turn off Instant Pot and stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 ½ cups beef broth (don’t add any additional beef broth). Pour in macaroni noodles, stir, and place lid on seal and set to high pressure for 4 minutes. Do a quick release when finished, stir, and add grated cheese.Crock Pot Beefaroni: Cook onion and ground beef on stove. Add dry spices and cook for 2 minutes. Stir in tomato paste, tomato sauce, sugar, Worcestershire and 1 cup beef broth and cook on high for 2 hours or on low for 4 hours. Cook pasta separately. Add cooked noodles and grated cheese, and stir until cheese has melted.
Every busy family needs this Instant Pot Pasta and Meatballs recipe.
