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Roasted Garlic Aioli

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Roasted Garlic Aioli

This Roasted Garlic Aioli recipe is packed full of roasted garlic flavor. Aioli is a great way to elevate the flavor of any dish, even if it is just a sandwich.

Aioli itself is a sauce found in a lot of Mediterranean dishes. It is an emulsion of garlic, olive oil, salt and egg yolks. It is similar to mayonnaise, just with the addition of garlic and olive oil instead of canola oil, which is usually what is used in mayonnaise. This aioli recipe uses mayonnaise, we can cheat a little bit every now and then, right? Either way, it is delicious and worth the extra effort to add a punch of flavor to your dish.

How to Use an Aioli

  • Anywhere you would typically use mayonnaise
  • Sandwiches
  • Burgers
  • Chicken sandwiches
  • Chicken wraps
  • Nachos
  • Tacos

When roasting the garlic, I like to roast one to two heads at a time. It is nice to have extra roasted garlic on hand to add to other dishes as I am cooking. Roasted garlic has an amazing flavor. I also like to roast the garlic in a lot of oil. You do not need to use a lot of oil, but the roasted garlic infuses the oil, so I like to use about a cup when I do roast garlic. It is great to keep on hand to use while cooking. I just pour the oil into a mason jar to store it and use it in place of oil when sautéing veggies, or searing meat. You can even use it to make a vinaigrette. It is great to coat your potatoes in for baking. Talk about great potato skins, they are the best!

📖 Recipe

Roasted Garlic Aioli

Roasted Garlic Aioli

This easy roasted garlic aioli uses pre-made mayonnaise to cut down on time.  Perfect for adding to burgers, sandwiches, wraps and more.   It is definitely worth taking the extra step to roast the garlic. 
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Prep Time 45 minutes
Total Time 45 minutes
Course Dinner, Lunch

Ingredients
  

Roasted Garlic Aioli

  • ½ Cup mayonnaise
  • ½-1 teaspoon fresh lemon juice
  • 4 Cloves roasted garlic
  • To Taste salt

Roasted Garlic

  • 1 head garlic
  • ¼ Cup olive oil canola or vegetable oil will work too

Instructions
 

    1. Preheat oven to 400 °F.  In a small pan place a piece of foil large enough to wrap the garlic.
    2. Cut the top of the garlic off just enough to expose the cloves.  Place it in the foil and pour over the oil.  Close the foil and place the pan into the oven.
    3. Roast for 40 minutes and check the garlic.  You can use a pair of tongs to gently squeeze the head of garlic. You are looking for the garlic to be soft and browned.  
    4. Take out of the oven and let cool before using.

Make the Ailoi

    1. In a small bowl mix together the mayonnaise and lemon juice.  
    2. On a cutting board, using the back of your knife, mash the garlic cloves.  Add them to the bowl of mayonnaise.  Season with salt.  Enjoy!
Keyword aioli, garlic

Roasted Potatoes

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Oven roasted potatoes are a simple side dishes that never let you down. They are fuss free, endlessly versatile, and pair beautifully with just about any main dish. Crispy on the outside with soft, creamy centers, these roasted potatoes are proof that simple ingredients can still deliver big flavor.

Roasting potatoes has always been one of my favorite ways to prepare them. It is easy, reliable, and perfect for busy weeknights when you want something homemade without a lot of effort.

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Winter is wrapping up and spring is peaking around the corner. Which means it is potato planting season here in East Texas. I just got my potatoes planted this week and I'm already dreaming of harvesting loads of potato. These Rosemary Roasted Potatoes are always my go-to when I harvest my first basket of potatoes.

Best Potatoes for Roasting

You can roast any type of potato. I tend to reach for waxy varieties like Yukon gold or red potatoes. Yukon Gold potatoes have a lovely buttery texture and thin skins, so there is no need to peel them. That alone saves time, which I always appreciate.

Russet potatoes and even sweet potatoes also roast beautifully. Just be sure to cut them into evenly sized pieces so everything cooks at the same rate.

Related: Fried Potatoes, Mashed Potatoes, Potato Wedges

Preparing Potatoes for Roasting

Start by rinsing the potatoes well and patting them completely dry. Dry potatoes are key to getting that golden, crispy exterior since the oil and seasonings stick better.

  • Waxy potatoes like Yukon golds or reds should be quartered.
  • Russet potatoes should be peeled and cut into about 2-inch pieces.

Keeping the pieces uniform helps them roast evenly.

How To Make Roasted Potatoes

Roasted Potatoes

Step 1

Cut into 2" pieces and place on a parchment lined baking sheet.

Step 2

Toss with oil and seasonings. Spread out into an even layer.

Step 3

Place in a preheated 425°F oven and roast for 30-35 minutes or until fully cooked. Enjoy!

See the recipe card below for the full recipe.

Utilizing Leftover Roasted Potatoes

I love using leftovers whenever I can to create a new dish. Here are a few ways that I have found to use leftover roasted potatoes.

  • Leftover roasted potatoes are delicious cut up and added to breakfast tacos or casseroles.
  • I like to make a breakfast hash with leftover roasted potatoes. Just sauté some peppers and onions, bacon or sausage and add the potatoes. Cook a couple of eggs over easy and dig in.

More Delicious Recipes

Garlic Parmesan Roasted Potatoes

Roasted Chicken and Potatoes

Pork Tenderloin and Potatoes

Oven Baked Pork Chops

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Roasted Potatoes

Roasted Potatoes

Lovely golden, crispy potatoes with nice creamy insides. Roasted potatoes are perfect quick side for any weeknight meal. 
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes
Servings 5 Servings

Ingredients
  

  • 2 pounds yukon gold potatoes or red skinned potatoes
  • 1 ½ teaspoons salt
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • To Taste pepper
  • As Needed drizzle olive oil

Instructions
 

  • Preheat oven to 425°F and line a baking sheet with parchment paper. Rinse and pat dry the potatoes. Quarter the potatoes and spread them out in a single layer on the baking sheet.
  • Drizzle with oil, enough to lightly coat the potatoes. Sprinkle the seasonings all over the potatoes and toss to evenly coat the potatoes.
  • Place in the preheated oven and roast for 30-35 minutes, flipping the potatoes halfway through to evenly cook them. Enjoy!  
Keyword roasted potatoes, side dish

Hamburger Steak

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There's something so comforting about a classic Hamburger Steak. Made with seasoned ground beef patties and smothered in rich, savory mushroom and onion gravy, it's a hearty, from scratch meal that is perfect for busy weeknights. We love serving it over creamy mashed potatoes for a filling, homemade dinner that hits all the right notes.

This was one of those dinners my dad made on repeat when I was growing up, and I always looked forward to it. Now that I'm the one in the kitchen, it's become a go-to favorite for my own kids too. I love how quick and easy it is to pull together using pantry staples I always keep stocked, no last-minute grocery trips needed.

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If you love meals like this, you'll probably enjoy my meatballs and brown gravy recipe or this super easy goulash for another cozy dinner option!

Key Ingredients & Substitutions

  • Ground Beef - I use 80/20 for flavor and moisture, but you can swap in leaner beef if preferred.
  • Breadcrumbs - Dried or fresh both work well. Crushed crackers make a great substitute too.
  • Seasonings - Salt, pepper, garlic powder, onion powder, paprika, and dried oregano keep things flavorful. Or substitute with your favorite all-purpose seasoning blend.
  • Worcestershire Sauce - Brings depth and umami to the patties.
  • Beef Stock - A good quality stock makes all the difference in the gravy. Broth can be substituted.
  • Mushrooms and Onions - These give the gravy its signature richness and texture. If you're not a mushroom fan, you can leave them out.

This hearty, homemade meal is exactly what I turn to when I need something comforting and quick. Keep it simple, serve it with mashed potatoes or veggies, and dinner is done. Enjoy!

More Delicious Recipes

32 Ground Beef Recipes without Pasta

Chicken and Rice

Beef Stroganoff

Sautéed Squash

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Hamburger Steak with onion gravy

Hamburger Steak

Quick and easy homemade hamburger steak with onion gravy, done in under an hour. A comforting from scratch meal your family will love.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dinner
Servings 6

Ingredients
  

Hamburger Steak patties

  • 1 ¾ pounds ground beef
  • 2 large eggs
  • 2 ½ teaspoons salt
  • ½-1 teaspoons pepper
  • 1 teaspoon onion powder
  • 2 teaspoons paprika
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 2 teaspoons worcestershire sauce
  • 1 tablespoon mustard
  • 3 ounces bread crumbs

Mushroom Onion Brown Gravy

  • 6-8 medium mushrooms thinly sliced
  • 1 cup onions halved, sliced ¼-inch thick
  • 4 cloves garlic minced
  • 2 ounces butter
  • ¼ cup flour
  • 5 cups beef stock
  • salt to taste
  • pepper to taste

Instructions
 

  • In a large bowl, mix together all of the hamburger steak ingredients until well combined.
  • Divide the meat mixture into even patties (about 4.5-5 ounces each). Flatten them slightly and press your thumb into the center of each patty to help them cook evenly.
  • Heat a large skillet over medium-high heat. Once hot, add the patties and cook for about 5 minutes on each side, until browned but not fully cooked through. Remove from the skillet and set aside. Pour off some of grease, leaving about ¼ cup in the skillet.
  • Lower the heat to medium-low and add the onions and mushrooms to the same pan. Sauté for around 10 minutes until soft and lightly browned. Stir in the butter and garlic and cook for 30 seconds.
  • Add the flour and stir to form a roux. Cook the roux for about 1 minute.
  • Gradually pour in the beef stock while whisking to combine. Scrape up any browned bits from the bottom of the pan for extra flavor. Return the patties to the pan and bring everything to a simmer.
  • Simmer the patties in the gravy for about 20 minutes, flipping halfway through. The gravy will thicken as it cooks. Stir occasionally to prevent sticking.
  • Season with salt and pepper. Enjoy!

Notes

  • Pressing a thumbprint in the center of each patty helps them cook evenly and prevents puffing.
  • Use a mix of mushrooms and onions for the richest gravy flavor.
  • This dish is perfect for freezing. Shape and freeze uncooked patties, then thaw overnight in the fridge before cooking.
  • Leftovers reheat beautifully the next day!
Keyword freezer friendly, gravy, hamburger steak

Freezing Tip

After getting the meat mixture together, shape the patties and place them on a parchment lined baking sheet. You do not want them touching. Place the baking sheet in the freezer for several hours. Once they are frozen, remove from the baking sheet and place in a freezer bag or container. Freeze for up to 4 months.

When you are ready to cook them, pull them out of the freezer the night before and allow them to thaw in the refrigerator overnight. Then continue on with the recipe.

Buttermilk Biscuits

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Discover the ultimate scratch-made Buttermilk Biscuits recipe! They're quick and simple to prepare, coming together in less than an hour. Plus, they're convenient to prep in advance and are freezer friendly.

Maybe it's my southern roots. Or maybe it's just because biscuits are so dang good. But I love biscuits! Especially with sausage gravy. There is nothing quite like a warm fluffy, buttery biscuit. That is exactly what this recipe produces. With a little TLC from the baker, of course.

Over the years, I've experimented with countless buttermilk biscuit recipes. My quest was relentless, with a clear standard in mind: the biscuits couldn't be tough, they needed to be tender and fluffy, and they had to be rich in flavor, particularly the taste of buttermilk and butter. This recipe checks all those boxes; it's THE biscuit recipe. After several years of making these biscuits, they continue to be my favorite.

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Key Ingredients & Substitutions

  • Butter - Unsalted butter is needed. If using salted butter, omit the salt from the recipe.
  • Flour - All-purpose flour is used.
  • Sugar - Adds a touch of sweetness to the recipe.
  • Leaveners - Both baking powder and baking soda are used to help the biscuits rise.
  • Buttermilk - Adds flavor and tenderness. If you don't have buttermilk, you can make a substitute by adding a little vinegar or lemon juice to milk and letting it sit for 5-10 minutes before using.

Tips for Making Buttermilk Biscuits

Use cold butter- good biscuits use butter, cold butter. Keep the butter in the refrigerator or even the freezer while you are measuring out and mixing the dry ingredients. The cold butter helps the texture of the biscuit. By creating little pockets in the biscuit as it bakes and the butter melts.

The flaky texture is what we cherish in biscuits. I prefer to cube or shred the butter and place it in the freezer while preparing the other ingredients. This way, when I blend it with the flour, there's minimal handling, reducing the chance of the butter melting.

Pat the dough- One of the best tips I have ever heard when it comes to making biscuits is to pat the biscuit dough. Do not roll it out. This will help the biscuits be tender. Trust me, patting the dough versus rolling it out really does make a difference in how they turn out. You want to try and work the dough as little as possible. The more you work the biscuit dough, the tougher it will be.

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Freezer Breakfast Sandwiches

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Sausage Gravy

Apple Danishes

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Buttermilk Biscuits

Buttermilk Biscuits

Southern Buttermilk Biscuits!  Perfectly tender, fluffy and buttery.  This is the only biscuit recipe you will need.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 8

Ingredients
  

  • 3 ounces unsalted butter cubed and chilled
  • 2 cups all purpose flour extra for dusting
  • 1 tablespoon sugar
  • ¼ teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk chilled

Instructions
 

  • Preheat oven to 450°F.  Lightly grease a 10" cast iron pan.  Or line a baking sheet with parchment paper.
    In a large bowl, mix together the dry ingredients.  Using your fingers, rub the butter into the dry ingredients.  Your mixture should look crumbly.    
  • Pour in your chilled buttermilk and mix gently with a wooden spoon.  Just until the buttermilk is incorporated.
    The mixture will be wet and sticky.  This is what you want. 
  • Lightly dust your work surface, scrape the dough out of the bowl and place onto the floured work surface.  Lightly dust the top of the dough with more flour. 
  • Begin gently patting the dough to flatten it into a rectangle.  Then, using a bench scraper, fold the dough onto itself 4 times, patting it out gently to flatten in between folds.  Flatten out to a 1-inch-thick. 
  • Cut out the biscuits and place in your pan on onto a parchment line baking sheet.  Place them where they are just touching.  You can use your scraps, just be gentle while reshaping them.
  • Place in the oven for 15 minutes or until the tops are golden brown.  Brush with butter if desired.  Enjoy!

Notes

Keep the butter in the refrigerator or even the freezer while you are measuring out and mixing the dry ingredients.
Keyword biscuits, freezer friendly

Chocolate Chip Cookie Bars

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These Chocolate Chip Cookie Bars are everything you love about classic chocolate chip cookies-chewy, buttery, rich-but even easier to make. With just 10 minutes of prep and no scooping or chilling, this is the kind of recipe busy moms (and anyone who loves a sweet treat) will come back to again and again.

I am a HUGE cookie fan! I love a good chocolate chip cookie as much as the next person. But when I want something quick and easy to make this is my go-to recipe! It really does take just 10 minutes to whip up and get into the oven.

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What's New In This Recipe

This updated version of chocolate chip cookie bar recipe has a few changes that make it even better:

  • Melted butter instead of softened butter means less waiting and no mixer needed.
  • Cornstarch is added for an ultra-soft, chewy texture that holds together beautifully.

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I made a few changes to this Chocolate Chip Cookie Bars recipe to improve the texture and make the process even easier. No need to cream butter and sugar together. Just melt, mix and bake! All you need is one bowl and a few minutes to stir it all together.

🥣 Key Ingredients

The full ingredient list is in the recipe card below.

  • Melted Unsalted Butter - Do not use salted butter, it will make the cookie bars too salty.
  • Brown Sugar - opt for dark brown sugar here, it will take the rich cookie flavor to the next level. If you only have light brown sugar, no worries!
  • Cornstarch - Helps create a tender, soft bar that holds together well.
  • Chocolate Chips - Semi-sweet is my go-to, but milk or dark chocolate work too.

These Chocolate Chip Cookie Bars come together in no time! With melted butter and a simple mix-by-hand method, you'll have them in the oven in minutes.
STEP 1

In a large bowl whisk together the melted butter, both sugars, eggs and vanilla extract.

STEP 2

In a separate bowl whisk together the flour, baking powder, baking soda, cornstarch and salt.

STEP 3

Add the flour mixture to the butter mixture and stir until full combined. Now fold in the chocolate chips.

STEP 4

Press the dough evenly into the prepared baking pan. Bake for 20-30 minutes, or until the top is golden brown and set. A toothpick inserted in the center should come out with just a few moist crumbs.

STEP 5

Cool completely before cutting. Enjoy!

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Triple Chocolate Cookies

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Sugar Cookies

Cowboy Cookie Bars

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars

These Chocolate Chip Cookie Bars are soft, chewy, and loaded with melty chocolate chips. Made with melted butter and no mixer required, they're quick to whip up and perfect for sharing!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Servings 20 Bars

Ingredients
  

  • 6 ounces butter melted and slightly cooled
  • 1 ¼ cups dark brown sugar lightly packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 ¼ cups all purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cornstarch
  • 2 cups semi-sweet chocolate chips

Instructions
 

  • Preheat your oven to 350°F.  Grease and line a 9"x13" baking dish with parchment paper.
  • In a large bowl whisk together the melted butter, both sugars, eggs and vanilla extract.
  • In a separate bowl whisk together the flour, baking powder, baking soda, cornstarch and salt.
  • Add the flour mixture to the butter mixture and stir until full combined. Now fold in the chocolate chips.
  • Press the dough evenly into the prepared baking pan. Bake for 20-30 minutes, or until the top is golden brown and set. A toothpick inserted in the center should come out with just a few moist crumbs.
  • Cool completely before cutting. Enjoy!
Keyword chocolate chip, cookie bars

Overnight Oats

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Learn how to make perfect Overnight Oats every time with this simple, customizable recipe. This delicious breakfast option is easy to prepare and endlessly versatile!

I love making overnight oats, and we almost always have a batch in the refrigerator. Keeping ready to eat breakfast options ready for everyone in the house is a priority because, after all, breakfast fuels the rest of the day.

To keep things interesting, I enjoy experimenting with different overnight oat flavors. Since they're so quick and easy to prepare, I like to make a few varieties at once. This way, everyone has their favorite flavor waiting in the fridge, making mornings smoother for the whole family.

Overnight Oats

For years, I've relied on this base recipe for consistently great results. Now, I'm excited to share it with you, along with some of my favorite flavor combinations to inspire your next batch!

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OVERNIGHT OATS INGREDIENTS

  • Old Fashioned Oats- I find that Old Fashioned Oats have a better texture in this recipe. You can use steel cut or instant, but the texture will be different.
  • Yogurt- ANY kind of yogurt can be used when making Overnight Oats. Just keep in mind the sweetness and flavor of the yogurt will affect the entire dish.
  • Almond Milk- or any milk, even water will work.
  • Extracts can be used to flavor the Overnight Oats
  • Spices like cinnamon can be used.
  • Chia Seeds offer nutrients like fiber and Omega 3s. They also help to thicken the Overnight Oats.
  • Sweeteners like honey or maple syrup. If you are using sweetened yogurt, you may not need any additional sweeteners.
  • Nut Butters are great for additional protein and flavor
  • Additional add ins like fruit (fresh or dried), nuts and granola.

How to make overnight oats

Flavor combinations and full recipes are in the recipe card below.

Making overnight oats is as simple as combining all the ingredients in a bowl or jar, mixing well, and letting them chill overnight. That's exactly why overnight oats are so popular-you get a delicious, nutritious breakfast with almost no prep work!

For flavor add-ins, just mix them in with the base ingredients until fully combined. As for toppings, you can either add them the night before or sprinkle them on right before eating-the choice is yours!

WHAT IS THE BEST WAY TO EAT OVERNIGHT OATS?

Overnight Oats are great eaten cold or warmed up.

How long do they last?

You can keep Overnight Oats in the refrigerator for about 4 days.

DO overnight oats have to be made the night before?

Yes, and no. You have to give the oats time to soak up the moisture from the milk and yogurt to soften them. That is why they are typically made the night before so that they are ready for breakfast in the morning. You can make them in the morning and check on the texture of the oats after about 6 hours.

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Chocolate Cinnamon Rolls

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Tried This Recipe?

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Overnight Oats

Overnight Oats

Make perfect Overnight Oats every time with this simple, customizable recipe. This delicious breakfast option is easy to prepare and endlessly versatile!
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Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1

Ingredients
  

  • ½ cup old fashioned oats
  • ½ cup yogurt any kind
  • ½ cup almond milk or any liquid
  • 2 tablespoons chia seeds
  • 2 tablespoons honey or as needed

Instructions
 

  • Mix all of the ingredients together in a container, cover with a lid and refrigerate overnight. Add any of the flavor combinations below.

Cinnamon Maple Pecan

  • 1 teaspoon vanilla extract
    1 teaspoon cinnamon
    3 tablespoons maple syrup
    3 tablespoons toasted and chopped pecans
    Mix all of the ingredients in with the oats except for the pecans.  When you go to eat the oats, mix in the pecans.

Chocolate Almond

  • 1 heaping tablespoon almond butter
    2 tablespoons cocoa powder
    3 tablespoons honey
    Toasted slices almonds for topping if desired.
    Mix in all of the ingredients to the oat mixture.

Raspberry Coconut

  • ¼ cup almond milk, or your liquid of choice
    ½ cup shredded, unsweetened coconut 
    ¼ cup fresh or frozen raspberries
    Additional raspberries for topping, if desired
    Mix all of the ingredients, except the raspberries, in with the oat mixture.  Add in the raspberries and gently stir.

Chocolate Peanut Butter

  • Increase the milk to 5 ounces (½ cup + 2 tablespoons).  Also increase to honey to 4 tablespoons or to taste.
    Add in 3 tablespoons of creamy or crunchy peanut butter.
    2 tablespoons of cocoa powder.
    Mix well and refrigerate.  Bananas are a great topping for this overnight oats recipe.
Keyword breakfast, meal prep, overnight oats

Red Beans and Rice

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Rich, creamy, and made with a handful of pantry staples, this Red Beans and Rice recipe is a comfort food classic. It's full of bold flavor thanks to kidney beans, andouille sausage, bell peppers, celery, and onions.

The thick, creamy texture-arguably the best part of this dish-comes from simmering the beans for about 30 minutes and smashing a few of them against the side of the pot. That rich, flavorful sauce is just begging to be soaked up with a slice of homemade cornbread. It's always amazing how much flavor can come from such simple ingredients.

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What makes this dish so easy is that it uses canned red beans. It's perfect for those nights when you don't have time to babysit a pot of beans on the stove or when dinner plans come together at the last minute. If you do have the time, you can absolutely make a pot of beans from scratch and carry on with the recipe. Either way, it turns out delicious!

Key Ingredients & Substitutions

  • Red Beans - Red beans or kidney beans can be used. I typically use kidney beans, just a personal preference.
  • Andouille Sausage - This adds a smoky, spicy flavor that makes the dish. If you can't find andouille, try smoked sausage or kielbasa instead.
  • Onion, Celery & Bell Pepper - These three build the flavor base.
  • Cajun Seasoning - Adds that bold flavor kick. If your mix is salt-free, just add salt to taste as you go.
  • Bay Leaf - This adds depth to the flavor. Optional, but highly recommended.
  • Chicken Stock/Broth - Use stock/broth for a richer flavor or water if that's what you have.

How To Make Red Beans and Rice

If you like a little more liquid in your beans you can use 3 cups of chicken stock/broth.

STEP 1

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.

STEP 2

To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7.

STEP 3

Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.

STEP 4

Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.

STEP 5
Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!

Using Dry Beans in Place of the Canned Beans

Soak 3 cups of dry red beans or kidney beans overnight. To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.

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Red Beans and Rice

Red Beans and Rice

This homemade red beans and rice recipe is cozy, flavorful, and perfect for busy weeknights. A from scratch Southern favorite that the whole family will love!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Servings 6

Ingredients
  

  • 1 cup white rice cooked
  • 14 ounces andouille sausage sliced
  • As Needed drizzle olive oil
  • 1 large green bell pepper small diced
  • 3 ribs celery small diced
  • 1 cup onion small diced
  • 2 ½ tablespoons tomato paste
  • 3 cloves garlic minced
  • 2-3 teaspoons cajun seasoning
  • 1 teaspoon dried oregano
  • 1 teaspoon pepper
  • salt to taste
  • 2 (15 ounce) cans kidney beans/red beans drained
  • 2 cups chicken stock
  • 1 bay leaf

Instructions
 

  • In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the sliced sausage and cook until browned, then remove and set aside.
  • To the same pot, add the diced onion, celery, and bell pepper. Sauté until softened, about 5-7 minutes.
  • Stir in the garlic and cook for 30 seconds. Then stir in the tomato paste and spices. Cook for 1 minute.
  • Then, add the beans, chicken stock and bay leaf. Bring everything to a simmer, then reduce the heat, cover, and cook for 30 minutes.
  • Remove the lid and mash about ⅓ of the beans against the side of the pot to create a thick, creamy texture. Add the sausage back to the pot, stir, and continue simmering uncovered for 10 more minutes. Taste and adjust the seasonings if needed. Serve over rice. Enjoy!

Notes

If using dry beans:
Soak 3 cups of dry red beans or kidney beans overnight.
To cook dried beans: Drain and rinse the soaked beans, then add them to a large pot and cover with fresh water by about 2 inches. Bring to a boil, then reduce the heat and simmer, uncovered, for 1 to 1½ hours or until the beans are tender. Drain and use as directed in the recipe.
Keyword red beans and rice

Orange Almond Loaf Cake

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Moist Vanilla Cake flavored with fresh orange zest and toasted almonds. This delicious Orange Almond Loaf Cake is perfect for any occasion. Even the "just because" occasion. Which is usually when I bake.

Loaf Cakes are a lot easier to make and decorate than a layered cake. Loaf cakes are baked in one pan and are usually simply decorated. Sometimes you don't even have to decorate them. Which makes them the perfect cake to bake for a quick treat.

I tossed in two of my favorite ingredients to bake with in this cake. Using fresh orange zest really brightens up the cake. The orange flavor does no overpower the freshly toasted almonds. It's the perfect balance between the two flavors. There is no need for orange extract because the zest packs enough flavor. I also added fresh orange juice to the icing for more orange flavor.

More Dessert Recipes to Try!

German Chocolate Cake

Sugar Cookie Bars

Butter Pecan Shortbread Cookies

Chocolate Meringue Pie

Ingredients Needed

  • Toasted Almonds
  • Fresh Orange
  • Butter
  • Sugar
  • Milk
  • Sour Cream
  • Eggs
  • Vanilla Extract
  • Flour
  • Baking Powder
  • Salt
  • Powdered Sugar

Creaming the Butter

Like in most cake recipes, this recipe starts by creaming your butter and sugar together. This is a very important step that you do not want to skip. Using room temperature butter will help you to cream your butter properly, by allowing the sugar to dissolve and be evenly distributed. Make sure to cream the butter and sugar until they are light in color and fluffy. This step will give your cake a nice crumb texture. That's what we all love about cake, right?

Toast the Almonds

Another important step to take in making this cake is to toast your almonds before adding them to the cake batter. Toasting them will allow the flavor of the almond to be more pronounced. Which is what I love about this cake, you can actually taste the almond flavor. Almond extract, while it is good, is not good substitute for this recipe. You want the toasted almond flavor to shine!

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📖 Recipe

orange almond cake

Orange Almond Loaf Cake

Buttery and moist!  This lovely loaf cake is flavored with fresh orange zest and toasted almonds!  Topped with a delicious orange flavored icing and toasted almonds.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12

Ingredients
  

For the cake

  • ½ cup almonds toasted
  • 1 Large orange zested
  • ½ cup butter softened
  • 1 cup sugar
  • ½ cup milk
  • ¼ cup sourcream
  • 2 Large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh orange juice
  • 2 cup all purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

For the icing

  • 1 cup powdered sugar
  • 2 teaspoon fresh orange juice
  • 1 tablespoon milk
  • 1 teaspoon milk
  • ¼ teaspoon vanilla extract

Instructions
 

    1. Begin by preheating your oven to 350°F.  Line and coat a 9"x5" loaf pan.
    2. Add your butter, sugar and orange zest in a mixer bowl and cream your butter and sugar until the mixture is lighter in color and fluffy. 
    3. Add in your eggs one at a time, making sure each egg is fully incorporated.  
    4. Add in the sour cream, orange juice and vanilla extract. Mix well.  
    5. In a separate bowl, whisk together the flour, baking powder and salt.  Set aside.
    6. In a blender, process all but 2 tablespoons of the toasted almonds.  Set the 2 tablespoons aside for the topping.  You want to process just long enough to have a coarse almond flour.  Mix into the flour.
    7. Now start adding in the milk, alternating with the flour until fully incorporated.  Be sure to not overmix. 
    8. Pour into your prepared pan and place in the oven.  Bake for approximately 55.  
    9. When the cake is done allow it to cool for 10 minutes and then remove it from the pan.  Set on a cooling rack and allow to cool completely before making the icing. 
    1. In small bowl whisk together the powdered sugar, milk (1 tablespoon + 1 teaspoon), orange juice and vanilla.
    2.   Pour over the cake and immediately top with the remaining toasted almonds.

Notes

To toast the almonds
Preheat a oven to 350°F.  Spread the almonds out onto a baking sheet in a single layer.  Bake for 5-8 minutes,  or until they have browned lightly and are fragrant.
Or you can toast them in a pan on the stove over medium low heat.  Just stir them occasionally to promote even toasting.  You will need to remove them from the pan after they are toasted to stop the cooking.
Keyword almond, orange, Orange Almond Loaf Cake

Roasted Carrots

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The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!

I've yet to discover a better method for preparing carrots that taste as delightful as when they're roasted. The preparation is effortless; just peel, chop, season, and let them roast in the oven. It doesn't get much easier than that!

This side dish is incredibly versatile and pairs well with a variety of main courses, from pork tenderloin to grilled chicken, making it a fail-safe addition to any meal. Whether you serve these roasted carrots on a busy weeknight or for a special occasion, everyone is sure to love the flavor.

Ingredients

While roasted carrots are delicious with just a simple seasoning of salt and pepper, adding fresh herbs can greatly enhance their flavor.

  • Carrots - Peeled, washed, and cut into uniform pieces. Slicing them lengthwise into quarter-inch thick, three-inch long pieces creates a visually appealing presentation.
  • Fats - A combination of olive oil and butter enhances roasting and flavor.
  • Herbs - Fresh thyme and parsley add a bright, aromatic touch to the dish.

YUMMY TIP:

When the carrots come out of the oven, sprinkle them with some freshly shredded parmesan cheese for added flavor!

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How To Make Roasted Carrots

STEP 1

Combine the carrots, oil, melted butter, salt, pepper, garlic powder, fresh thyme and fresh parsley in a large bowl. Toss to evenly coat.

STEP 2

Transfer to a sheet pan and spread out into an even layer.

STEP 3

Roast for 20 to 25 minutes, until tender. Enjoy!

More Delicious Sides

If you like this recipe, you may also like one of these side dishes.

Southern Style Green Beans

Scalloped Potatoes

Sour Cream and Chive Mashed Potatoes

Roasted Potatoes

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Roasted Carrots

Roasted Carrots

The best way to cook carrots! Simple Roasted Carrots are not only easy to prepare but are also packed with so much flavor. If you have a picky carrot eater, this recipe might convert them!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pound carrots peeled and washed
  • 1 tablespoon oilive oil or any neutral tasting oil
  • 1 tablespoon unsalted butter melted
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • ¾ teaspoon fesh thyme minced
  • 1 teaspoon fresh parsley minced

Instructions
 

  • Preheat and oven to 425°F and line a sheet pan with parchment paper.  Cut the carrots lengthwise into ¼-inch thick, 3-inch-long pieces.  Making sure to get the pieces as uniform as possible to promote even cooking.
  • Place all of the ingredients to a large bowl and toss to evenly coat.
  • Transfer to a sheet pan and spread out into an even layer.  Roast for 20 to 25 minutes, until tender. Enjoy!
Keyword carrots, side dish

Southern Tuna Salad

by 2 Comments

Whether you're making sandwiches, loading up crackers for lunchboxes, or just enjoying it straight from the bowl, Southern Tuna Salad delivers a comforting, flavorful meal every time.

Growing up in the South, tuna salad sandwiches were more than just a meal, they were a tradition. From lunch at grandma's house to picnic gatherings, those sandwiches held a special place at the table.

The crunchy dill pickles, flavorful onions, and creamy mayonnaise combine beautifully with albacore tuna, making this dish as hearty as it is delicious. And let's not forget the boiled eggs-an essential Southern touch that brings richness to every bite.

Why You'll Love This Southern Tuna Salad Recipe

  • Quick to Make: Ready in just minutes and perfect for busy days.
  • Packed with Flavor: Dill pickles and onions add the perfect crunch and zest.
  • Kid-Friendly: Great for meal prep or lunch boxes, it's a nutritious option for the whole family.

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Ingredients

Canned Tuna- Albacore tuna in water is what I prefer to use.

Diced Onion-Fresh diced yellow or white onion is a must have ingredient for a good tuna salad.

Dill Pickles- It wouldn't be Southern Tuna Salad without dill pickles!

Eggs-Hard boiled eggs add more protein to dish.

Mayo-I really like Dukes Mayo, but any kind will work.

Salt and Pepper

How to Make THis Southern Tuna Salad Recipe

Tuna Salad really is so easy to make and perfect for quick lunches!

STEP 1

In a medium bowl add the drained tuna.  Using a fork, break up the tuna to smaller pieces.

STEP 2

Add in the remaining ingredients and mix well.  Salt and pepper to taste.  Enjoy!

Serving Suggestions

  • Serve tuna salad on bread for a delicious sandwich.
  • Make it a bit healthier by serving it on a lettuce wrap or on a bed of mixed greens.
  • Crackers are always good with tuna salad. The go-to way to eat tuna salad at my house!
  • Mix it into a salad with tomatoes and cucumbers.
  • Tuna wraps (flour tortilla) with lettuce and tomato are also great way to eat tuna salad.
  • Serve on toast triangles for parties.

Storage Tip

Store tuna salad in an airtight container in your refrigerator for up to 4 days. Mix well before serving.

More Delicious Recipes

Avocado Egg Salad

23 Healthy Lunch Ideas

Curry Chicken Salad

The BEST Broccoli Salad

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Southern Tuna Salad

Southern Tuna Salad

Whether you're making sandwiches, loading up crackers for lunchboxes, or just enjoying it straight from the bowl, Southern Tuna Salad delivers a comforting, flavorful meal every time.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Lunch
Servings 2

Ingredients
  

  • 1 (5 ounce) can albacore tuna in water drained
  • ¼ cup onion small diced
  • ¼ cup dill pickle small diced
  • ¼ cup mayo
  • 2 large eggs, hard boiled small diced
  • ¼-1/2 teaspoon salt
  • to taste pepper

Instructions
 

  • In a medium bowl add the drained tuna.  Using a fork, break up the tuna to smaller pieces.
  • Add in the remaining ingredients and mix well.  Salt and pepper to taste.  Enjoy!

Notes

To make perfect boiled eggs every time start with adding your eggs to a small pot, cover with cold water.  The water should be at least an inch over the top of the eggs.  
Place the pot over high heat and bring to a boil.  Once the water begins to boil cover the pot and pull it off the heat. 
Set a timer for 12 minutes.  Once the 12 minutes are up, drain off the water and cover the eggs with ice and cold water.  This will stop the cooking.  After 5 to 10 minutes, you can peel the eggs. 
Keyword salad, southern tuna salad

Goulash

by 6 Comments

Hearty, delicious, and made in one pot. This homemade American Goulash is one of our go-to weeknight dinners. It's loaded with ground beef, macaroni noodles, and a flavorful tomato-based sauce, all simmered together in just 45 minutes. Less mess, less cleanup, and a comforting dinner that everyone loves!

I grew up eating this from-scratch dish, and it still reminds me of cozy family meals. I love that you can customize it-thrown-in veggies, swap the beef for sausage or chicken, or double it to freeze for later. Family-approved, freezer-friendly, and so adaptable!

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If you love comforting pasta dinners, you might also enjoy favorites like this One Pot Italian Sausage or this Easy Beef Stroganoff, perfect for busy weeknights.

Key Ingredients & Substitutions

  • Ground Beef - Classic and flavorful. Swap with ground turkey, pork, or Italian sausage for a twist.
  • Elbow Macaroni - Any small pasta shape works well.
  • Tomato Sauce + Diced Tomatoes - Forms the rich, savory base.
  • Onions & Garlic - Fresh adds the best flavor; use garlic and onion powder if needed.

Occasionally I will add diced carrots or english peas to the pot as it is cooking. Just to add a little extra vegetable to the dish. Garlic Bread is always a must have with this dish in my house. Everyone likes to soak up the flavorful tomato sauce with the bread. You can also serve it with cornbread or dinner rolls.

More Delicious Recipes

Pasta Meat Sauce

Chicken Parmesan

Jumbo Stuffed Shells

Southern Style Green Beans

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If you tried this Goulash recipe or any other recipe on my blog, I'd love to hear from you! Leave a 🌟 star rating and let me know how it went in the comment section below!

📖 Recipe

Goulash

Goulash

Quick and easy one-pot American Goulash recipe made from scratch with ground beef, macaroni noodles, and tomato sauce. A hearty and comforting dinner your family will love!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion small diced
  • 3 cloves garlic minced
  • 15 ounces diced tomatoes petite diced
  • 15 ounces tomato sauce
  • 2 ½ cups water
  • 2 cups elbow macaroni noodles
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons dried oregano
  • ½ teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1 bay leaf
  • 1 teaspoon worcestershire sauce optional
  • 1 cup shredded cheddar cheese

Instructions
 

  • In a large pot over medium heat, cook ground beef and diced onions until the beef is fully cooked. Drain off any grease, then add back to the pot over medium heat.
  • Add in the minced garlic and sauté until fragrant. About 30 seconds.
  • Add in the diced tomatoes, tomato sauce, Worcestershire sauce, water and all of the herbs and spices. Stir well to combine.
  • Bring to boil and add in the noodles.  Reduce to a simmer and cover.  Cook for 20 to 30 minutes, stirring occasionally to prevent sticking.  Once the noodles are done, turn the heat off, remove the bay leaf and stir in the cheese.  Adjust the seasonings if needed.  Enjoy!

Notes

  • Freeze it for later: Portion into freezer bags and lay flat. Thaw overnight for quick reheats.
  • Add veggies on the go: Stir in carrots or peas for additional veggies.
  • Serve it up: Garlic bread, cornbread, or dinner rolls are perfect for soaking up the sauce.
Keyword Goulash, one pot, pasta

Storage Tip

This is a great dish for the freezer. Double the recipe, portion and freeze. I like to put the portions in freezer bags, spread it out and lay it flat in the freezer so that I can stack them to take up less space. This also helps with faster thawing.

Potato Pancakes

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Fluffy potato pancakes are a great way to utilize leftover mashed potatoes. Delicious and hugely customizable. Don't let those leftover mashed potatoes sit in the refrigerator and go bad. Turn them into a new dish!

I am a big fan of utilizing leftovers. Afterall, I spent money on the ingredients and my time preparing them. So, I am not going to let them go into the trash. The majority of the leftovers in my home are eaten for lunches throughout the week. Sometimes I will take leftovers and turn them into a new dish. And potato pancakes are a great way to use leftover mashed potatoes. Bonus: I have recently discovered that they are great for little ones, they are not as messy as mashed potatoes. My one-year-old loves them!

Making Potato Pancakes

All you need is:

Leftover mashed potatoes

Eggs

Flour

Oil for sautéing

You just mix all of the ingredients and any additional ingredients, together. Form patties, any size you like and sauté in a pan over medium heat with a little oil. You want the pancakes to brown and firm up. You can serve them with sour cream. Or the kiddos might like ketchup to dip them in. That's how I ate them when I was little.

Customize Them

You can add so many different ingredients to your potato pancakes to ramp up the flavor, or you can choose to keep them plain. Here are some great suggestions.

Bacon

Cheese- Any kind will work. I like using parmesan.

Green Onions

Sautéed onions

Diced Ham

Chives

Broccoli

The options are limitless! If you make this recipe let me know down in the comments what you like to add to yours.

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Potato Pancakes

Potato Pancakes

Turn your leftover mashed potatoes into Potato Pancakes.  This is a basic Potato Pancake recipe that is easily customizable.    Keep the recipe like it is or add in your favorite ingredients.   If you have never had Potato Pancakes, you are in for a treat!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side Dishes
Servings 3

Ingredients
  

  • 1.5 cup mashed potatoes leftovers
  • 1 Large egg
  • ¼ cup flour all purpose
  • As Needed oil

Instructions
 

  • Mix together all of the ingredients, making sure to get the egg fully incorporated. 
    Preheat a skillet over medium heat.  Add in just enough oil to coat the bottom of the pan.
    Form patties out of your potato mixture, any size you like, place in the pan and sautée the for 4-6 minutes on each side.  You want them to be lightly brown and firm.   Enjoy!
Keyword leftovers, potato pancakes

Cheesy Beef Enchiladas

by 6 Comments

These Cheesy Beef Enchiladas are Tex-Mex comfort food at its finest! Perfectly seasoned ground beef, cheese and sour cream rolled up in corn tortillas and smothered in a delicious cheese sauce. Perfect for busy weeknights and make ahead friendly.

When it comes to enchiladas, these cheesy beef enchiladas are a family favorite. I can confidently save these cheesy beef enchiladas are requested more than any other Tex-Mex dish in my house. And we LOVE our Tex-Mex.

If you love a good red sauce for enchiladas, you should give these Chicken Enchiladas a try.

While these cheesy beef enchiladas are made completely from scratch, they are really easy to make. Little effort is needed to make these delicious enchiladas, and they can even be made a day or two in advance.

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Key Ingredients & Substitutions

  • Meat - Ground beef is my go-to for these enchiladas, but you can easily swap it for shredded chicken, shredded beef, or ground turkey.
  • Cheese - Shredded cheddar, colby jack, or a Mexican blend work well for both the filling and the cheese sauce.
  • Sour Cream - Adds a creamy richness to both the meat filling and the cheese sauce.
  • Tortillas - I love using corn tortillas, but flour tortillas are a great option too.
  • Chicken Stock - Enhances the flavor of the cheese sauce. Chicken broth can be substituted if needed.
  • Milk - Use whole or 2% milk to create a smooth and creamy cheese sauce.
  • Rotel - Canned Rotel adds a kick of flavor to the cheese sauce. If you don't have Rotel, use diced tomatoes instead.
  • Stir in black beans or pinto beans for extra protein.
  • Add sautéed peppers or canned chiles to the filling for more flavor and spice.

How To Make Cheesy Beef Enchiladas

The full recipe is in the recipe card below.

Make the filling - Begin browning the meat in a large skillet over medium heat. Add in the onions and all of the seasonings and continue cooking until the meat is fully cooked. Drain off fat and stir in the shredded cheese and sour cream.

Make the cheese sauce - In a saucepan, melt the butter, then add the onions and sauté until translucent. Whisk in the flour and cook for 1 minute. Gradually whisk in the chicken stock, milk, and sour cream. Cook until thickened, then stir in the shredded cheese, Rotel, and spices.

Cheesy Beef Enchiladas
Cheesy Beef Enchiladas

Assemble Enchiladas - Fill each tortilla with about 3 tablespoons of the filling and roll up. Place them seam-side down in the baking dish. Top with cheese sauce, sprinkle with extra cheese, and bake for 45 minutes.

Top your finished cheesy beef enchiladas with cilantro, Pico de Gallo or your favorite hot sauce. Enjoy!

💡Expert Tip

To soften the corn tortillas, heat each one for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable.  Place in a damp towel to keep warm.

Frequently Asked Questions

What is the secret to good enchiladas?

The secret to good enchiladas is to add sour cream to the filling. The sour cream not only adds flavor, but it adds moisture to the filling, ensuring that the enchiladas do not dry out.

Should you use corn or flour tortillas for enchiladas?

Corn tortillas are traditionally used in making enchiladas. However, flour tortillas can be used to make delicious enchiladas.

More Delicious Recipes

Chicken Enchiladas

Tex-Mex Dip

Crispy Chicken Tacos

One Pot Cheesy Taco Skillet

Cheesy Taco Pasta

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Cheesy Beef Enchiladas

Cheesy Beef Enchiladas

Beef Enchiladas with a not so traditional sauce.  No red sauce here, instead, this recipe features an absolutely delicious scratch made cheese sauce.  
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 5

Ingredients
  

Enchilada Filling

  • 1 ½ pounds ground beef
  • ½ medium onion small diced
  • 1 ½ teaspoons salt
  • 1 teaspoon ground pepper
  • 2 teaspoons cumin
  • 1 ½ teaspoons paprika
  • 1 pinch chipotle powder
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • ¼ cup sour cream
  • 1 ½ cup cheddar cheese shredded
  • 17 soft corn tortillas

Cheese Sauce

  • 2 tablespoons onion finely diced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 ½ cups chicken stock
  • ¼ cup milk
  • 3 tablespoons sour cream
  • ½ cup canned rotel drained
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ¾ cup cheddar cheese shredded
  • To Taste salt
  • To Taste pepper

Instructions
 

  • In a small non-stick pan over medium heat begin warming up the tortillas.  Cook each tortilla for 30 to 45 seconds on each side. Just long enough to make the tortillas pliable.  Place them in a damp towel to keep warm.
  • While you are warming up the tortillas, begin browning the meat in a large skillet over medium heat.  Add in the onions and all of the seasonings, and continue cooking until the meat is fully cooked.
  • Once the meat is done, drain the grease off and set aside while you make the cheese sauce.
  • In a saucepan over medium heat add in the butter and onions and sauté until translucent.
    Add in the flour to make a roux.  Allow to cook for 1 minute.
  • Slowly add in the chicken stock, stirring vigorously to ensure all of the roux gets mixed in. 
  • Once the sauce starts to thicken add in the milk and sour cream. Allow the sauce to thicken a bit more, continue whisking to ensure nothing sticks to the bottom of the pan.
  •  The sauce should be thick enough to coat the back of a spoon.  Add in all of the cheese and continue whisking until the cheese has completely melted.  Stir in the rotel and seasonings.  Remove from heat and set aside.  
  • Preheat your oven to 350°F.  Lightly cover the bottom of a 9x13 baking dish with some of the cheese sauce.
    Add the ¼ cup of sour cream and 1 cup of shredded cheese to the meat mixture and mix well.
  • Begin filling the tortillas with about 3 tablespoons of filling and roll up.  Place seam side down in the baking dish.  
  • Top with the remaining cheese sauce and remaining shredded cheese.  Place uncovered in the oven and bake for 45 minutes or until the sauce is bubbly.
    If you are prepping this ahead of time, cover with foil and bake and bake for 50-60 minutes, or until the sauce is bubbly.  Remove the foil and bake for an additional 5 minutes uncovered.
  • Garnish with Cilantro and Hot Sauce if you like.  Enjoy!

Notes

Flour tortillas are a great substitute for this recipe.  Just use the small ones to keep the servings the same.
I like to make this recipe with shredded chicken as well.
Black beans are a great addition to this recipe.  Just add them to the filling and adjust the seasonings if needed.
Keyword beef enchiladas, cheesy beef enchiladas, freezer friendly

Roasted Broccoli

by Leave a Comment

Simple Roasted Broccoli makes the perfect side dish any night of the week. This easy side dish consists of broccoli florets lightly tossed in olive oil, seasoned with a handful of simple spices, and then roasted to perfection.

Roasted broccoli is a quick and easy side dish that you can rely on, whether you're short on time or simply looking for something versatile to complement any meal. Its crispy texture and vibrant flavor make it a delightful addition to your dinner plate. Plus, it's packed with nutrients, making it a healthy choice for any occasion.

I enjoy roasting almost any kind of vegetable. The caramelization of the natural sugars in each vegetable brings out a rich, deep flavor that simply cannot be matched by steaming. If you love roasted vegetables give this roasted potatoes recipe a try.

Ingredients

  • Broccoli - Fresh broccoli, not frozen.
  • Oil - Any neutral-tasting oil like olive oil will work.
  • Seasonings/Spices - This recipe uses a mixture of salt, pepper, garlic powder, and pepper flakes.
  • Lemon - Finishing the roasted broccoli with a little lemon zest or lemon juice adds a nice acidity to the dish.

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Tips

  • Cut the broccoli into small pieces that are similar in size.
  • Toss the broccoli in the oil, making sure to evenly coat each piece. This will ensure the broccoli gets crispy.
  • Roast at a high temperature.

How to Make Simple Roasted Broccoli

It takes no time at all to prep this delicious side dish.

STEP 1

On a parchment paper lined baking sheet toss together the broccoli, oil, salt, pepper, garlic powder and pepper flakes until the broccoli is fully coated.

STEP 2

Place in the oven and roast for 20-25 minutes or until the broccoli is tender and lightly browned in some spots. Add lemon zest or juice is desired. Enjoy!

Variations

Add cauliflower florets to the broccoli to make roasted cauliflower and broccoli.

Toss in some whole or quartered button mushrooms.

Season with an Italian herb blend.

Toss with some sliced bell pepper.

More delicious recipes

Broccoli Rice and Cheese Casserole

Roasted Chicken Thighs

Easy Dinner Rolls

Apple Pie

Tried This Recipe?

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Roasted Broccoli

Roasted Broccoli

Roasted broccoli is a quick and easy side dish that you can rely on, whether you're short on time or simply looking for something versatile to complement any meal. Its crispy texture and vibrant flavor make it a delightful addition to your dinner plate.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dishes
Servings 4

Ingredients
  

  • 1 lb broccoli cut into medium sized florets
  • as needed olive oil
  • to taste salt
  • to taste pepper
  • 2 teaspoons garlic powder
  • ½ teaspoon korean red pepper flakes or crushed red pepper (optional)
  • as needed lemon zest or juice optional

Instructions
 

  • Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Rinse and dry your broccoli and spread it out on the baking sheet.
  • Drizzle olive oil over the broccoli, season with salt, pepper, garlic and red pepper flakes.  Toss to coat evenly.
  • Place in the preheated oven and roast for approximately 20-25 minutes or until the broccoli is tender and the tips to get a little crispy.
  • Once the broccoli is done, garnish with a little lemon zest or a drizzle of lemon juice and enjoy!

Notes

Halved mushrooms are great to roast with the broccoli.
Keyword roasted broccoli, side dishes

Refried Beans from Scratch

by 8 Comments

Stop buying canned refried beans. Refried beans from scratch are super easy to make at home and taste so much better! More than likely, you already have everything you need to make this dish right in your kitchen.

I rarely buy food that can only be used for one dish. I try to be intentional in my buying. By doing this I am able to cut costs at the grocery store. This recipe is a perfect example of that. Instead of buying canned refried beans I make my own with dried pinto beans. I use pinto beans in other dishes as well.

I always keep pinto beans stocked in my pantry, so I am able to cut costs by using those pinto beans to make delicious, refried beans. Plus, they taste way better when you make them at home.

You can even make them in large batches, portion and freeze them for later meals. Which is what I typically do. If I am going to make them, I might as well make extra for later.

Refried beans are great as a side dish to meals like cheesy beef enchiladas. They are perfect for serving alongside tacos, which my family loves. Try serving them with one of my family's favorite taco recipes, Birria Tacos.

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How To Make Refried Beans From Scratch

1. Start by sorting your beans. Pick through the beans and remove any rocks, clumps of dirt or bad beans. Then rinse the beans and set them aside.

2. In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.

3. Add the beans and all of the seasonings to the pot. 

4. Cover the beans with about 3 inches of water. 

5. Bring to a simmer and cover.  Cook the beans for about 4 hours, or until done.

6. Check on the beans often to ensure they have enough water and are not boiling.

7. The beans are done when they are soft and mush easily.  

8. Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Adjust your seasonings if needed.

9. Put the pot back on low heat to warm up.  Enjoy!

10. Top with shredded cheese for some added yumminess!

Storage Tips

Don't let those leftovers go to waste. Refried beans freeze amazingly well. Portion and freeze in an airtight container or freezer bag for up to 4 months. Thaw completely before reheating.

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Refried Beans From Scratch

Refried Beans from Scratch

Delicious and easy to make.  You only need a few ingredients and a little time to make Refried Beans from Scratch in your own kitchen.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Side Dishes
Servings 8

Ingredients
  

  • 2.5 cup pinto beans dried
  • 2 tablespoon olive oil
  • ½ Cup onion diced
  • As needed water
  • To taste salt
  • 1 teaspoon ground pepper
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin

Instructions
 

  • Rinse your beans with water and sort through them.   Discard and rocks, clumps of dirt or nasty looking beans.
  • In a large pot over medium heat add in the olive oil and diced onions, sauté until the onions are tender.
  • Cover the beans with about 3 inches of water. 
    Bring to a simmer and cover.  Cook the beans for about 4 hours, or until done.
  • Check on the beans often to ensure they have enough water and are not boiling.
    The beans are done when they are soft and mush easily.  
  • Strain the beans, reserving the cooking liquid, and place them back in the pot, off of the heat.  Mash the beans, keeping some of the beans in larger pieces.  For creamier refried beans mash the beans completely.
  • Add some of the reserved cooking liquid back to the beans.  Add enough to reach the desired consistency.  Adjust your seasonings if needed.
  • Put the pot back on low heat to warm up.  Enjoy!

Notes

Using a mixer to mash the beans works really well.
I like to make refried beans with leftover beans.  When I plan my weekly menu, I will have one day with a pot of beans then later in the week make a meal with refried beans.  I just make a double batch of beans on the first day. 
They are even a great alternative to store bought bean dip!
Keyword freezer friendly, make-ahead, refried beans

Chorizo and Egg Tacos

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These Chorizo and Egg Tacos are one of my favorite ways to start the day, quick, flavorful, and packed with protein. The spiced pork sausage pairs perfectly with scrambled eggs and warm corn tortillas for a meal that works just as well for lunch or dinner. If you've never had chorizo tacos before, these are definitely a must-try!

This is hands-down my favorite way to use chorizo. Because it's already loaded with spices, there's no need to season the eggs, you just cook, assemble, and enjoy. I make these often when I need something quick but still homemade and satisfying. A few eggs, some sausage, and whatever toppings you have on hand, that's all it takes!

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I love how versatile these are, especially for busy mornings or easy lunches. You can serve them with warm corn tortillas (my go-to) or swap in flour tortillas if that's what you have.

As a seasoned recipe developer, I love creating meals that are big on flavor but simple enough for busy mornings. These Chorizo and Egg Tacos are a great example of how just a few well-chosen ingredients can turn into something really satisfying.

If you like these, you might also enjoy my Sweet Potato Hash recipe or Homemade Pico de Gallo as a topping for your tacos!

Get Creative with the Toppings

These tacos are incredibly easy to customize, so don't be afraid to make them your own! Here are a few of my favorite ways to switch things up:

  • Tortillas: Swap corn tortillas for flour or use low-carb wraps if needed.
  • Peppers: Sautéed bell peppers, jalapeños, or poblanos add color and heat. I often toss in whatever I've got growing, shishitos, nadapeños, even serranos if I want a little kick.
  • Cheese: Try Colby Jack, cotija, or cheddar cheese. They all work beautifully.
  • Salsas: Fresh salsa, Pico de Gallo, or even pickled peppers bring brightness and texture.
  • Bonus Idea: Wrap it all up with some roasted potatoes or hash browns for an easy breakfast burrito. This is a great grab and go way to enjoy this chorizo breakfast!

More Delicious Recipes

Sausage Gravy

Buttermilk Pancakes

Breakfast Pigs in a Blanket

Blueberry Danishes

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Chorizo and Egg Tacos

Chorizo and Egg Tacos

Full of flavor and absolutely delicious, these Chorizo and Egg Tacos are a great option for breakfast and lunch.  Easily customizable and great for prepping ahead of time.
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 10 minutes
Total Time 16 minutes
Course Breakfast, Lunch
Servings 6

Ingredients
  

  • 9 ounces pork chorizo
  • 4 large eggs
  • 6 soft corn tortillas
  • 4-6 ounces queso fresco cheese crumbled
  • cilantro, minced as needed
  • fresh salsa or pico de gallo as needed
  • 1 avocado diced or sliced

Instructions
 

  • Begin by warming the tortillas one at a time in a nonstick skillet over medium heat. Cook each tortilla for about 30 seconds to 1 minute per side, just until soft and pliable. Once warmed, keep them covered with a damp kitchen towel or paper towel to help them stay warm.
  • In a skillet over medium heat, cook the chorizo until it's lightly browned and fully cooked through. Transfer to a paper towel lined plate to drain.
  • Crack the eggs into a bowl and whisk them together. Return the cooked chorizo to the skillet over medium heat, pour in the eggs, and gently scramble. Try to keep the eggs in larger pieces and avoid overcooking. Turn off the heat just before they're fully set. The residual heat will finish cooking them without drying them out.
  • Assemble your tacos with the warm tortillas and chorizo egg mixture, then add some fresh salsa, avocado, cilantro and cheese to each taco. Or your favorite toppings. Enjoy!
Keyword breakfast, chorizo, chorizo and eggs, tacos

Blueberry Overnight Oats

by 2 Comments

Fuel your morning with Blueberry Overnight Oats. Made with just a few simple ingredients, this easy recipe takes only 5 minutes to prepare.

This is my oldest son's favorite overnight oats recipe, and for good reason. It works wonderfully with fresh or frozen blueberries. Don't have blueberries? No problem! You can easily substitute any berry or fruit you have on hand. That's the beauty of overnight oats-you can customize them to create endless flavor combinations that suit your taste and dietary needs. Best of all, you can feel good about every bite-I know I do!

We almost always have overnight oats in our refrigerator and love coming up with new flavor combinations. When it comes to meal prepping, overnight oats are my go-to choice.

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Ingredients

  • Old Fashioned Oats - I find that Old Fashioned Oats have a better texture in this recipe. You can use steel-cut or instant, but the texture will be different.
  • Yogurt - ANY kind of yogurt can be used when making Overnight Oats. Just keep in mind the sweetness and flavor of the yogurt will affect the entire dish.
  • Almond Milk - Or any milk, even water will work.
  • Vanilla Extract - Adds flavor, making the overnight oats taste more like blueberry muffins. If using vanilla yogurt, omit the vanilla extract.
  • Chia Seeds - Offer nutrients like fiber and Omega-3s. They also help to thicken the Overnight Oats.
  • Honey - For sweetness, unless you are using a sweet yogurt. You may need to adjust the sweetness.
  • Blueberries - Fresh or frozen blueberries.

How to Make overnight Oats with Blueberries

Taking just 5 minutes to prep these overnight oats the night before is an effortless way to guarantee a healthy and delicious breakfast is ready for you in the morning.

STEP 1
Combine the oats, yogurt, chia seeds, honey, milk, vanilla and blueberries in a bowl with a lid.

STEP 2
Cover and refrigerate overnight.

STEP 3
Top with more blueberries, chopped nuts or granola if desired. Enjoy!

FAQ ABOUT OVERNIGHT OATS

How long do overnight oats need to soak?

Overnight oats need to soak for 4-6 before they are soft enough to eat.

What type of oats should I use for overnight oats?

Old fashioned rolled oats yield the best texture. Instant oats will become mushy and steel cut oats need a longer soak time to become soft.

How long do overnight oats last?

Overnight oats can last in the refrigerator for 4-5 days if stored in an airtight container. You may want to wait to add any fruit or nuts to the overnight oats until you are ready to serve them.

More delicious recipes

Chunky Monkey Overnight Oats

Sweet Potato Overnight Oats

Easy Peach Overnight Oats

20+ Overnight Oats Recipes

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Blueberry Overnight Oats

Blueberry Overnight Oats

Fuel your morning with Blueberry Overnight Oats. Made with just a few simple ingredients, this easy recipe takes only 5 minutes to prepare.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast
Servings 1

Ingredients
  

  • ½ cup old fashioned rolled oats
  • ½ cup almond milk or any milk
  • ½ cup yogurt plain greek or any kind
  • 1-2 tablespoons chia seeds for a thicker consistency use 2 tablespoons
  • ½ teaspoon vanilla extract
  • 2 tablespoons honey
  • ¼-1/2 cup blueberries fresh or frozen

Instructions
 

  • Combine the oats, yogurt, chia seeds, honey, milk, vanilla and blueberries in a bowl with a lid.
  • Cover and refrigerate overnight.
  • Top with more blueberries, chopped nuts or granola if desired. Enjoy!

Notes

You can use fresh or frozen blueberries for this recipe.  
If you plan on making this ahead of time, you can wait to add the blueberries until you are ready to eat the oats.
What I love about overnight oats, besides the fact they are a healthy breakfast/snack option, is that you can customize the recipe however you want.  Just keep the oats to liquid ratio equal.
You can use any liquid you want for this recipe, even water.
The yogurt you use can be flavored or plain, just keep in mind that if you are using sweetened yogurt you may not want 2 tablespoons of honey.
Keyword breakfast, overnight oats

Twice Baked Potatoes

by 3 Comments

Fully loaded with sour cream, bacon, cheddar cheese and green onions, these Twice Baked Potatoes are easy to make and absolutely delicious! They are the perfect side dish for family dinners and holidays.

This is one of my husband's absolute favorite side dishes. He will choose this side over any other every single time! The best part? They're simple to make, easy to prep ahead, and always a crowd pleaser!

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When it comes to twice baked potatoes, russet potatoes are the bes choice. Their thick skins hold up beautifully when scooping out the fluffy insides, and they bake up with the perfect crispy exterior.

I always rub them with oil and a sprinkle of salt before baking; it gives the skins that irresistible flavor and texture that makes you want to eat every bite. And I totally do!

I've made these Twice Baked Potatoes more times than I can count, especially around the holidays. They always disappear fast! Whether I'm making them ahead for a big family dinner or just serving them with roasted chicken on a weeknight, they're a side dish I know everyone will love.

Key Ingredients & Substitutions

  • Russet Potatoes - The thick skins make them ideal for scooping and refilling.
  • Oil - A neutral oil like olive or avocado helps the skins crisp up while baking.
  • Sour Cream - Adds flavor to the mashed potatoes.
  • Milk & Butter - To create fluffy, buttery mashed potatoes. Heavy Cream and be substituted for the milk if needed.
  • Bacon - A must! It makes every bite better!
  • Green Onions - Adds a mild, fresh onion flavor. Chives can be substituted.
  • Cheddar Cheese - Your favorite cheese blend can be substitute.

How To Make Twice Baked Potatoes

Just a few easy steps and these twice baked potatoes are ready to serve!

Once baked, slice the potatoes lengthwise and gently scoop out the inside and place it in a bowl.

Mash the potatoes until smooth. Pour in the milk mixture and stir to combine.

Fold in the cheese, chopped bacon, sliced green onions, salt and pepper.

Fill the potato skins, top with more cheese if desired and bake for 20-30 minutes. Enjoy!

I absolutely love this recipe. It's simple to make, tastes incredible, and never fails to impress. I hope this recipe becomes one of your favorites too!

-Sky🩷

More Delicious Recipes

Cheesy Potato Casserole

Green Beans and Potatoes

Roasted Brussels Sprouts

Broccoli Rice Casserole

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Twice Baked Potatoes

Twice Baked Potatoes

Full loaded and baked with a crispy, salty skin. These are a family favorite. Perfect for any holiday or dinner side dish.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Side Dishes
Servings 4 Servings

Ingredients
  

  • 2 large russet potatoes
  • 3 slices bacon
  • ¼ cup milk
  • ¼ cup sour cream
  • 2 ounces butter
  • salt as needed
  • pepper as needed
  • 2 green onions sliced
  • ½ cup cheddar cheese shredded
  • 1-2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 450°F. Scrub the potatoes in water to clean them. Dry them, pierce all over with a fork (about 5-6 times) then cover them entirely with a little olive oil and kosher salt.  
  • Place them on a baking sheet and into to the oven for about an hour, or until they are fully cooked. You can check if they are done by gently squeezing the potato, it should give a little and not be hard.
  • While the potatoes are baking, you can start cooking the bacon. You want fully cooked and crispy pieces of bacon. Either cook them in the oven with the potatoes for 20 minutes or fry them in a pan on the stove for about 10 minutes.
  • When they are done, set them on a paper towel to drain off the grease.  Cut into small pieces and set aside.
  • Once the potatoes are fully cooked, take them out of the oven. Allow the potatoes to cool for 10 minutes. Slice the potatoes lengthwise and scoop out the inside of the potato and place it into a bowl. Place the potato skin back onto the baking sheet. 
  • Add the milk, butter, and sour cream to a small saucepan, and heat over medium low heat just until the butter is melted.
  • Mash the potatoes and add in the milk mixture. Now fold in the bacon, green onions and shredded cheese. Salt and pepper to taste.
  • Scoop the filling back into the potato skins and place in a 350°F oven for 20 minutes. Enjoy! 
Keyword make-ahead friendly, side dishes, twice baked potatoes

What Are The Best Potatoes To Use?

Russet potatoes are the best choice for twice baked potatoes and also my go-to when making baked potatoes. They hold up perfectly when scooped and refilled.

If you only have thin-skinned potatoes on hand, you can still use them, just skip the twice baked part and make loaded mashed potatoes instead. The flavor will still be amazing, with all the same toppings and creamy filling.

Make Ahead

This twice baked potatoes recipe is perfect for prepping in advance! You can assemble them a day or two ahead, just wait to bake them the second time. Store them covered in the refrigerator, then when you're ready to serve, preheat your oven to 350°F and bake for 20-30 minutes.

They also freeze beautifully. Just prepare the potatoes through the filling step, then freeze them on a baking sheet until firm before transferring to a freezer-safe container. Thaw in the fridge overnight before baking as directed.

Roasted Chicken (Spatchcock Chicken)

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Roasted chicken the easy way! Hands down, this is my favorite way to roast a whole chicken. This method cuts the cooking down tremendously and allows more of the chicken to be flavored. Spatchcocking your chicken allows quick, even cooking with great flavor!

What Does Spatchcocking a Chicken Mean?

Spatchcocking is removing the backbone of a chicken and laying it out flat. By doing this it allows the chicken to cook evenly. The breasts will not dry out while the legs and thighs are still cooking, which can be a problem when roasting a whole chicken.

Is it Really Better than Roasting the Chicken Whole?

In my opinion, yes! Not only are you able to roast the chicken evenly the chicken breasts will not dry out. You are able to season the chicken more, by seasoning the inside with spices and herbs. All of the chicken skin is also able to get nice and crispy. Which is arguably the best part! And let's not forget, it cooks so much faster! Which is a bonus in my book!

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How to Make Roast Chicken (Spatchcock Chicken)

It is really easy to spatchcock a chicken, probably a lot easier than you think. It may seem a little intimidating at first, but once you do it a few times it will be a lot easier. It doesn't take long to do either.

Cut out the spine

Turn the chicken so that the back of the chicken is facing you and the breasts are lying flat on the cutting board.  With a sharp knife, (or kitchen shears) starting from the neck, cut along one side of the chicken's spine.  Repeat this on the other side to completely remove the backbone.

Spatchcocked Chicken

Flatten the Chicken

Now turn the chicken over and spread the chicken out. Using your hand press down on the chicken's breasts to flatten the chicken out. You will feel the breastbone break, allowing the chicken to spread out even flatter. And you're done, easy as that!

💡Expert Tips

  • Bring the chicken out of the refrigerator and remove it from the package an hour or so ahead of time. This gives the chicken time to come up to room temperature which allows it to cook more evenly.
  • Pat the chicken's skin dry with a paper towel while the chicken is sitting out. The drier the skin, the crispier it will be when roasted.
  • Alternatively, you can set the chicken out several hours beforehand or the night before and sprinkle a little salt on the chicken's skin. This is dry brining. Dry brining allows the chicken to release its moisture then soak it back up, along with the salt. The skin dries out and flavors the chicken at the same time.

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Roasted Chicken Thighs

Homemade Macaroni and Cheese

Dinner Rolls

Roasted Pork Tenderloin

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Roasted Chicken (Spatchcock Chicken)

Roasted Chicken

Perfectly Roasted Chicken every time.  Spatchcocking the chicken allows it to cook faster and more evenly.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Rest Time 10 minutes
Total Time 1 hour 10 minutes
Course Dinner
Servings 6

Ingredients
  

  • 1 whole chicken 2-3 pounds
  • 2 oz butter softened and divided
  • 1 lemon zested
  • 1 Teaspoon fresh oregnao chopped
  • 1 Teaspoon fresh thyme chopped
  • ½ Teaspoon freshly ground pepper
  • ½ Teaspoon salt
  • 1 Teaspoon garlic powder
  • 1 Teaspoon paprika

Instructions
 

  • Start by pulling your chicken out of the refrigerator about an hour before you want to cook it.  This will allow the chicken to come up to room temperature before cooking which will allow it to cook more evenly.  
    When you are ready to cook the chicken, preheat your oven to 375°F.  Remove the chicken from the package and set it on a cutting board.  Pat the chicken dry with a paper towel.
  • Turn the chicken so that the back of the chicken is facing you.  With a sharp knife, starting from the neck, cut along one side of the chicken's spine.  Repeat this on the other side to completely remove the backbone.
    Now turn the chicken over, using your hand press down on the chicken's breasts to flatten the chicken out.
    Spatchcocked Chicken
  • Take 1 ounce of the softened butter and mix in the salt, pepper, lemon zest, oregano, thyme, garlic powder and paprika.
      Now starting from the bottom of the chicken, where the end of the chicken breast is, carefully separate the chicken skin from the breast by gently running your hand under the skin, all the way to the top of the chicken breast.  If you tear the skin, it is okay.  
    Take all of the seasoned butter and rub it on the meat underneath the skin you just separated.  Cover the entire chicken with the remaining butter.  Season with salt and pepper.
  • Preheat a 14" cast iron pan, or any large skillet, on medium high heat.  Add enough olive oil to the pan to just cover the bottom.
    Lay the chicken, skin side down, in the pan and sear until it is golden brown, 4-6 minutes.  I like to season the inside of the chicken with more salt and pepper while the front is searing.
    Flip the chicken over and place the pan into the preheated oven.  Now cook the chicken for approximately 45 minutes, or until the internal temperature reaches 170.  Allow it to rest for 10 minutes before carving.

Notes

If you do not feel comfortable removing the backbone of the chicken, you can roast the chicken whole.  Just increase the time to 1  ½ hours and check the internal tempertaure.  Cook longer if needed.
You can also use sharp kitchen shears in place of the knife.  You will use the same technique to remove the backbone.
Keyword chicken, roasted chicken

Banana Nut Overnight Oats

by 2 Comments

These Banana Nut Overnight Oats are my go-to overnight oats recipe. Packed full of cinnamon, toasted pecans and bananas, what's not to love about that combination? I love making overnight oats for a quick and delicious breakfast or snack.

Banana Nut Overnight Oats

Overnight oats are easily customizable and extremely easy to make. My oldest son loves helping me come up with flavors options. He tends to try to add chocolate to all of them. I use a basic overnight oats recipe and add in different fruits, nuts or nut butters.

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💭Quick Tips

  • Top in the morning - For the best texture, add crunchy toppings like nuts, seeds, or fresh fruit just before serving so they stay crisp and fresh.
  • Use flavored yogurt - Customize your overnight oat even more with your favorite flavored yogurt!

More Delicious Recipes

Peach Overnight Oats

Berry Breakfast Bars

Strawberry Blueberry Muffins

Blueberry Scones

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Banana Nut Overnight Oats

Banana Nut Overnight Oats

Banana with toasted pecans and cinnamon, what's not to like about that combination!  Quick and easy to make with just a few simple ingredients.
Print Recipe Pin Recipe
Prep Time 6 minutes
Total Time 6 minutes
Course Breakfast
Servings 1

Ingredients
  

  • ½ cup rolled oats
  • ½ cup greek yogurt plain or vanilla are great for this recipe
  • ½ cup almond milk or any milk
  • 2 tablespoons chia seeds
  • 1 teaspoon cinnamon
  • 2 tablespoons toasted pecans chopped
  • ½ large banana sliced
  • 1-2 tablespoons honey depending on how sweet your yogurt is, you may just need 1 tablespoon

Instructions
 

  • In a small container, mix together the oats, almond milk (or your milk of choice) yogurt, chia seeds, honey and cinnamon.
  • Cover with a lid and refrigerate overnight.
  • When you are ready to eat the overnight oats, mix in the pecans and banana slices.  Enjoy!

Notes

Tips: Because of oxidation, wait to add the banana until you are ready to eat the overnight oats.  Brown bananas are just not appealing.
I also don't add the pecans until I am ready to eat the overnight oats to keep the nuts texture.
How long are overnight oats good for in the refrigerator?
   I find that they are good for about 3 days in the refrigerator.
 
Keyword banana, meal prep, overnight oats

Frequently Asked Questions

What is the best way to eat overnight oats?

Overnight Oats are great eaten cold or warmed up.

Do overnight oats have to be made the night before?

Yes, and no. You have to give the oats time to soak up the moisture from the milk and yogurt to soften them. That is why they are typically made the night before so that they are ready for breakfast in the morning. You can make them in the morning and check on the texture of the oats after about 6 hours.

Pizza Bagels

by Leave a Comment

Skip the grocery store Pizza Bagels and make your own for your freezer.  They are easy to make and cost a fraction of the price of the ones you buy at the grocery store. Whenever I can find something to make in bulk and freeze, I do. These pizza bagels are perfect for freezing. Kids can even help make these; they are that easy. Completely customizable and great to have in the freezer for a quick lunch.

When it comes to school lunches, I like to have several different options for my kids. Sandwiches and wraps can get a little boring, but pizza is always a hit. Having the bagels already prepped and, in the freezer, makes it a lot easier to do. No worries about time, just pop it in the oven the night before, cool completely before putting in the refrigerator and it is ready for the lunchbox in the morning.

How to Make Pizza Bagels

Start by lining two baking trays with parchment paper.  

Separate each bagel and place them on the lined tray.

Take the pizza sauce and spread your desired amount on each one.

Top with cheese and your toppings of choice.

Place in the freezer for about 2 hours.

Once frozen completely wrap each bagel in plastic wrap then place in a gallon freezer bag and store in the freezer. They are good for about 6 months in the freezer.

When you are ready to cook the bagels, preheat an oven to 350°F.  Place on a baking sheet and cook for approximately 30 minutes.

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Pizza Bagels

Pizza Bagels

Skip the grocery store Pizza Bagels and make your own for your freezer. They are easy to make and cost a fraction of the price of the ones you buy at the grocery store.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Freezer Friendly, Lunch
Servings 12

Ingredients
  

  • 6 plain bagels
  • 1 Cup pizza sauce * see note
  • 3 cup mozzarella cheese shredded
  • As Needed pepperonis

Instructions
 

  • Start by lining two baking trays with parchment paper.   Separate each bagel and place them on the lined tray.
  • Take the pizza sauce and spread your desired amount on each one.  Top with cheese and your toppings of choice.
  • Place in the freezer for about 2 hours.  Once frozen completely wrap each bagel in plastic wrap then place in a gallon freezer bag and store in the freezer.
  • When you are ready to cook the bagels, preheat an oven to 350°F.  Place on a baking sheet and cook for approximately 30 minutes.

Notes

Check out my Pizza Sauce recipe here https://simplyscratchmade.com/recipe/pizza-sauce/
Keyword freezer meals, lunch box ideas, pizza bagels

Bacon Ranch Chicken Wraps

by Leave a Comment

Chicken wraps made with chicken, bacon and ranch dressing.  The best chicken wrap combination.  Great for quick lunches, meal prep and school lunches.

When I need lunch or dinner quick, this is my go-to recipe. These Bacon Ranch Chicken Wraps come together in under thirty minutes and are easily customizable.

Chicken, bacon and ranch, is there a better combo? This recipe has been a family favorite for years, since before my children were born. I love how quick and easy chicken wraps are to make. Choose your favorite ranch dressing and tortilla size and give these bacon chicken ranch wraps a try today.

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Ingredients

  • Chicken - I like to use chicken breasts for this recipe.
  • Bacon
  • Seasonings/Spices - This recipe uses a combination of salt, pepper, garlic powder, paprika, chipotle powder, and dried oregano. You can also use your favorite spice blend.
  • Oil - Use olive oil or any neutral-tasting oil.
  • Tortillas - Flour tortillas, any size can be used.
  • Ranch Dressing
  • Lettuce
  • Tomato
  • Cheese - I typically use shredded cheddar cheese for these bacon ranch chicken wraps.

Chicken Wrap Variations

For the chicken in this recipe, I typically go for a quick seasoned chicken that I pan sear or sometimes bake in the oven. Fried chicken tenders or even grilled chicken are also great in these wraps.

When it comes to fillings, the options are limitless. Here are a few of my favorite chicken wrap fillings.

  • Diced tomatoes
  • Lettuce- a nice mixture of spinach and various leaf lettuces is my go-to.
  • Kale
  • Sliced or diced avocado
  • Sliced red onions
  • Different types of shredded cheeses like colby or monterey jack.
  • Sautéed bell peppers
  • Sautéed onions
  • Cilantro

How to make Bacon Ranch Chicken Wraps

STEP 1

Stove Top: Pat the chicken dry then coat with the seasonings. In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F.  Remove from the pan and set aside.

Oven: Pat the chicken dry and place it on a parchment lined baking sheet. Coat in oil and seasonings. Place in a 375°F oven for 20-25 minutes or until the internal temperature reaches 165°F

STEP 2

While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.

STEP 3

Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings.  Drizzle with ranch dressing and roll up. Enjoy!

MORE DELICIOUS RECIPES

Teriyaki Chicken

Southwest Chicken Salad

Easy Homemade Potato Wedges

Southwest Chicken Wrap

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Bacon Ranch Chicken Wraps

Bacon Ranch Chicken Wraps

Chicken wraps made with chicken, bacon and ranch dressing.  The best chicken wrap combination.  Great for quick lunches, meal prep and school lunches.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Lunch
Servings 4

Ingredients
  

  • 1 pound chicken breast cut lengthwise to make thinner pieces
  • 4 bacon slices cooked
  • 1 teaspoon salt
  • to taste pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ¼ teaspoon chipotle powder or cayenne
  • ½ teaspoon oregano dried
  • 4 tablespoons olive oil
  • 4 flour tortillas * see notes
  • as needed tomato diced
  • as needed lettuce
  • as needed ranch dressing
  • as needed shredded cheddar cheese

Instructions
 

  • Pat the chicken dry then coat with the seasonings.
  • In a large skillet over medium heat add in the olive oil, once hot add the chicken breasts to the pan and cook until the internal temperature reaches 165° F.  Remove from the pan and set aside.
  • While the chicken is cooking, wrap your tortillas in foil and place them in a warm oven to heat up.
  • Slice your chicken into thin pieces and place onto your warmed tortillas, add the bacon, and your favorite toppings.  Drizzle with ranch dressing and roll up.  Enjoy!

Notes

This recipe can make 4 small wraps if using fajita sized tortillas.  Or 2 to 3 larger wraps, if using the larger burrito style flour tortillas.
Keyword chicken wraps, dinner, lunch

Valentine's Day Sprinkle Cookies

by 8 Comments

Soft, buttery cake-like sugar cookies, perfect for Valentine's Day. These delicious Valentine's Day Sprinkle Cookies are a great treat for school parties, surprising your sweetheart or just because.

Kids love these cake like sugar cookies, for two reasons, they are loaded with sprinkles (inside and out), and they taste like cake! For these Valentine's Day Sprinkle Cookies, I use clear vanilla extract in to give the cookies the "cake batter" flavor that we all know and love.

I am a huge fan of pure vanilla extract, but when creating this recipe, which the original name is Birthday Cake Cookies, I decided to use clear vanilla extract. Clear vanilla extract reminds me of my childhood. All of the cakes at birthday parties were made with clear vanilla extract. The distinct flavor is one we all are familiar with. While it is not as good as pure vanilla extract, the use of it in this recipe really captures the taste of everything "birthday cake" we all know.

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When testing this cookie dough, years ago, I tried them with and without the sprinkles in the cookie dough. Although they do nothing for the flavor, the sprinkles inside the cookie dough make them cookies true sprinkle cookies. Plus, kiddos love how many sprinkles are in these cookies.

What Makes These Cookies So Soft?

Sour Cream! The sour cream in this recipe requires the cookie dough to be chilled in the refrigerator overnight before baking. Sour cream adds to the soft cake-like texture these Valentine's Day Sprinkle Cookies have. I find that the longer this dough is chilled the better the texture is. I have tried baking them after chilling the dough for only two hours and they just didn't turn out as good as when they are chilled overnight.

How To Make Valentine's Day Sprinkle Cookies

These cookies come together with a few simple steps, and chilling the dough overnight gives them the best texture, soft, tender, and perfect for sharing!

STEP 1

In a small bowl, stir together the baking soda and sour cream. Set this aside.

STEP 2

In the bowl of a mixer, fitted with the paddle, cream together the butter and sugar, approximately 5 minutes.  Until the mixture has become paler in color and is completely creamed.  

STEP 3

Next add in the salt, vanilla, baking powder and egg.  Mix for 1 minute on medium speed.  Add in the sour cream mixture and mix until fully combined.  

STEP 4

Finally, add in the flour and sprinkles and mix just until the flour is incorporated.  Cover the bowl and refrigerate overnight.

STEP 5

Preheat an oven to 350° F and line a baking sheet with parchment paper.  Using a .5-ounce portion scoop, scoop out the cookies and place on the prepared baking sheet.

STEP 6

Gently press each cookie dough ball into the remaining sprinkles, flattening out the cookie slightly as your press.  Place back on the baking sheet and bake for 10-12 minutes.  The cookies are ready when the edges have just a hint of browning.  Enjoy!

Tips For Making Cookies

Using softened butter is important when making these cookies. The butter needs to be completely soft and at room temperature. This will allow for proper creaming of the butter and sugar. Which helps create the perfect spread and texture to this cookie dough.

Do not overmix your cookie dough. Overmixing will create a tougher dough. Mix just until the flour is fully incorporated.

Do not overbake your cookies. I know, all cookie recipes say this. It is especially true for this recipe. The soft cake-like texture is lost when they are overbaked. All ovens are different, which should be kept in mind when baking. The sweet spot for my oven and this recipe is 12 minutes. I recommend testing one cookie at 10 minutes and adjusting the time accordingly before baking all of the cookies.

More Delicious Recipes

Red Velvet Cookies

Strawberry Shortcake Rice Krispie Treats

Sweetheart Brownies

Valentine's Sheet Cake

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Valentine's Day Sprinkle Cookies

Valentine's Day Sprinkle Cookies

Valentine's Day Sprinkle Cookies are the perfect treat for school parties.  These cake-like sugar cookies are simply delcious!
Print Recipe Pin Recipe
Prep Time 8 hours
Cook Time 12 minutes
Total Time 8 hours 12 minutes
Course Dessert
Servings 27

Ingredients
  

Cookie dough

  • 4 oz unsalted butter softened
  • ¾ Cup sugar
  • 1 Large egg
  • 1 tablespoon clear vanilla extract
  • 1 ½ teaspoon baking powder
  • ½ Teaspoon salt
  • ½ Cup sour cream
  • ½ Teaspoon baking soda
  • 1 ½ cup all purpose flour
  • ¼ Cup sprinkles

Sprinkles for decorating the tops of the cookies

  • ½ Cup sprinkles

Instructions
 

  • In a small bowl combine the baking soda and sour cream.  Set aside until needed.
  • In the bowl of a mixer, fitted with the paddle, cream together the butter and sugar, approximately 5 minutes.  Until the mixture has become paler in color and is completely creamed.  
  • Next add in the salt, vanilla, baking powder and egg.  Mix for 1 minute on medium speed.  Add in the sour cream mixture and mix until fully combined.  
  • Finally, add in the flour and sprinkles and mix just until the flour is incorporated.  Cover the bowl and refrigerate overnight.
  • Preheat an oven to 350° F and line a baking sheet with parchment paper.  Using a .5-ounce portion scoop, scoop out the cookies and place on the prepared baking sheet.
  • Gently press each cookie dough ball into the remaining sprinkles, flattening out the cookie slightly as your press.  Place back on the baking sheet and bake for 10-12 minutes.  The cookies are ready when the edges have just a hint of browning.  Enjoy!

Notes

VERY IMPORTANT!  This cookie dough needs to be chilled overnight in the refrigerator.
Keyword cookies, sugar cookies, valentine's day

Peanut Butter Banana Pancakes

by Leave a Comment

Pancakes that are packed full of good nutritious ingredients. A great source of protein and fiber to get your day started.

📖 Recipe

Peanut Butter Banana Pancakes

Sky Pilgreen
These delicious pancakes are made with oat flour instead of all purpose flour making them a great gluten free option.  The addition of peanut butter and eggs make them a great source of protein.  There is no added sugar nor do they need any syrup for dipping.  They are also a great finger food for little ones!  They are delicious and easy to make!
Print Recipe Pin Recipe
Prep Time 6 minutes
Cook Time 15 minutes
Total Time 21 minutes
Course Breakfast

Ingredients
  

  • 2 Medium bananas very ripe
  • 3 tablespoon peanut butter creamy
  • 2 Large eggs
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • ¼ cup oat flour you may need more depending on the size of your bananas
  • 1 tablespoon coconut oil

Instructions
 

  • In a medium bowl, mash together the bananas and peanut butter. Making sure to get the bananas mashed up real good.
    Now add in the eggs, vanilla and baking powder, mix until fully incorporated.
  • Next mix in the oat flour.  Adding enough to reach pancake batter consistency.  
    Preheat a cast iron pan, or any nonstick pan, over medium heat.  Add in the coconut oil and begin dropping your pancake batter into the pan making the pancakes as big as you like.
    Cook each pancake for 2 to 3 minutes on each side, flipping once the pancake doesn't look as wet.  Enjoy!

Notes

You may need more oat flour than what the recipe calls for.  Add enough to get the consistency of a regular pancake batter. 
These are a great option for the freezer.  After cooking lay them out on a baking sheet so that they are not touching and place them in the freezer for a few hours.  Once they are frozen put then in a freezer bag/container and keep them in the freezer.  
Keyword banana, gluten free, pancakes, peanut butter

Pizza Sauce

by Leave a Comment

This is my favorite go-to 5-minute Pizza Sauce recipe. It comes together quickly, tastes fantastic and freezer friendly. The best part? You probably already have everything you need right to make this pizza sauce right in your kitchen!

I make a lot of pizza in my home. More than I care to admit. My family LOVES pizza. Through the years I have made pizza sauce many different ways. I have found that this quick recipe tastes just as good as the ones I use to make that required long simmering times. Which makes this a great recipe to whip together if time is an issue.

I make a lot of pizza at home-probably more than I should admit. Over the years, I've experimented with countless sauce recipes, from slow-simmered versions to roasted tomato blends. But this one? It's my go-to. It delivers all the rich, herby flavor of a classic pizza sauce without needing to simmer on the stove for hours. That means less time cooking and more time enjoying homemade pizza with my family!

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Key Ingredients & Substitutions

  • Tomato Sauce - The base of the sauce! You can also use canned crushed tomatoes or diced tomatoes for a chunkier consistency.
  • Oregano & Basil - These classic herbs give the sauce its signature pizza flavor. Dried herbs work great, but if you have fresh, use them! If you don't have dried oregano and basil but have Italian Seasoning, use that!
  • Sugar - Balances out the acidity of the tomatoes. Don't skip it!
  • Red Pepper Flakes (optional) - If you like a little heat, add a pinch!

How To Make Pizza Sauce

Whenever I make this sauce, I always whip up a big batch and freeze the extra in ¼-cup portions. It makes weeknight dinners a breeze because I can just grab what I need-whether it's for a homemade pizza night or a quick batch of pizza bagels for the freezer.

STEP 1
In a medium bowl, whisk together the tomato sauce, oregano, basil, garlic powder, sugar, salt, and pepper.

STEP 2
Taste and adjust seasoning if needed. If you like a bit of heat, stir in a pinch of red pepper flakes.

STEP 3
Use immediately or store in the fridge for up to 5 days. For longer storage, freeze in small portions for easy use later!

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Pepperoni Alfredo Pizza

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Pizza Sauce

Pizza Sauce

This homemade pizza sauce is quick, easy, and full of flavor! A no-cook, 5-minute recipe perfect for homemade pizza, pizza bagels, and more.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauces

Ingredients
  

  • 15 ounces tomato sauce
  • 1 pinch sugar
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 teaspoon oregano dried
  • 1 Teaspoon basil dried

Instructions
 

  • In a medium bowl, whisk together the tomato sauce, oregano, basil, garlic powder, sugar, salt, and pepper.
  • Taste and adjust seasoning if needed. If you like a bit of heat, stir in a pinch of red pepper flakes.
  • Use immediately or store in the fridge for up to 5 days. For longer storage, freeze in small portions for easy use later!

Notes

This recipe makes enough for several pizzas.  I like to freeze what I don't use for the next time I make pizza.
Keyword Pizza, pizza sauce

Chicken Noodle Soup

by 2 Comments

Homemade Chicken Noodle Soup from Scratch! Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, this easy recipe is the perfect comfort food for chilly days. Skip the canned version and enjoy the wholesome goodness of a scratch-made soup that's just like Grandma's. It's cozy, nutritious, and full of flavor-perfect for lunch, dinner, or meal prep!

This recipe is the definition of comfort food-simple, hearty, and satisfying, just like Grandma's homemade chicken noodle soup. It brings back memories of kitchens filled with the aroma of simmering broth and bowls made with love. Now, you can recreate that same warmth and nostalgia in your own home with this easy and flavorful recipe.

One of the best things about this dish is how versatile it is. Making soup from scratch allows you to use fresh, wholesome ingredients and enjoy the satisfaction of a homemade meal. It's a great way to make the most of leftover meats and veggies while packing lots of nutrition into one dish. And if you have leftover turkey, it makes a fantastic alternative to chicken in this recipe!

My childhood favorite Vegetable Beef Soup is another great soup that is perfect for using up leftovers!

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Key INGREDIENTS & Substitutions

  • Chicken- This recipe uses boneless, skinless chicken breasts. A whole chicken or even leftover rotisserie chicken can be used.
  • Vegetables- A combination of onions, celery and carrots are used in this homemade chicken noodle soup.
  • Chicken Stock- For the base of this soup use a good quality chicken stock. Water is also needed.
  • Seasonings/Spices- This chicken noodle soup is flavored with a combination of oregano, thyme, garlic powder, bay leaf, salt and pepper.
  • Noodles- I really like using egg noodles for this soup. Use whatever you have on hand.

The Seceret to a flavorful chicken noodle soup base

When making soup, I've found that a good-quality stock is the key to enhancing its flavor. I love using homemade chicken stock, but if you don't have any on hand, don't worry-store-bought stock will work just fine.

If stock isn't available, you can quickly create a flavorful broth while cooking the chicken in this recipe. Simply add onion, celery, carrots, and fresh herbs to the water as the chicken cooks. Once done, strain the broth and use it as a base for your soup. This simple step will significantly elevate the flavor of your dish.

It's important not to rely on plain water, as it won't provide the same depth and richness. If you'd like to make your own stock for future recipes, check out this easy recipe for homemade chicken stock. It's a great way to always have a flavorful base on hand for soups, stews, and more!

Serving Suggestions

Crackers are my go-to side for chicken noodle soup-they pair perfectly with the warm, comforting flavors. A fresh side salad or a crusty, buttered piece of bread are also wonderful additions to round out the meal. Whether you're keeping it simple or adding variety, these sides make a hearty bowl of soup even more satisfying!

Tips For Freezing

Chicken Noodle Soup freezes nicely and can be frozen with or without the pasta. When I am making this soup for the freezer, I like to make it without the noodles and just cook the noodles when I serve the soup.

Freezing in Airtight Containers:

Portion and pour the soup into the containers, leaving 1 inch of space between the top of the container and the soup. Allow the soup to cool completely before placing the lid on. Label the container and freeze for about 6 months. Thaw completely before reheating.

Freezing in Freezer Bags:

Allow the soup to cool completely before filling the bags. Seal and label the bags. Lay them out flat and place in the freezer. Soup can be frozen for about 6 months. Thaw completely before reheating.

More Delicious Soup Recipes

Loaded Potato Soup

Creamy Curry Chicken and Potato Soup

Easy Taco Soup

Zuppa Toscana Soup

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Homemade Chicken Noodle Soup

Chicken Noodle Soup

Homemade Chicken Noodle Soup from Scratch! Packed with tender chicken, fresh vegetables, and a rich, flavorful broth, this easy recipe is the perfect comfort food for chilly days. Skip the canned version and enjoy the wholesome goodness of a scratch-made soup that's just like Grandma's. It's cozy, nutritious, and full of flavor-perfect for lunch, dinner, or meal prep!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Freezer Friendly, Lunch
Servings 6

Ingredients
  

  • 1 pound chicken breasts
  • 2 tablespoons olive oil
  • ½ cup onion small diced
  • 2 stalks celery small diced
  • 2-3 medium carrots small diced
  • 2 quarts chicken stock
  • 1 quart water
  • 1 ½ teaspoons garlic powder
  • 3 ½ teaspoons salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh oregano chopped
  • 2 tablespoon fresh thyme chopped
  • 1 bay leaf
  • 3 cups broad egg noodles or your noodle of choice

Instructions
 

  • Start by boiling the chicken breasts in water. This step can be done ahead of time, allowing the chicken to cool before cutting or shredding the chicken. Set aside until needed.
  • Next, heat about 2 tablespoons of oil in a large stock pot over medium heat. Add the onion, celery, and carrots, and sauté for about 5 minutes, allowing them to brown slightly.
  • Add the chicken stock, water, dry seasonings and bay leaf to the pot. Bring the mixture to a boil, then stir in the noodles. Continue to cook uncovered for 8-10 minutes, or until the noodles are fully cooked.
  • Once the noodles are done, add the chicken and fresh herbs to the pot. Taste and adjust your seasoning as needed. Enjoy!
Keyword chicken noodle soup, freezer friendly, soup

The Essential Pizza Dough

by 4 Comments

Sometimes you want to skip the delivery pizza and opt for a nice homemade pizza. Pizza night is always a hit in my home; my family loves it. This tried-and-true pizza dough recipe is definitely one to keep in your recipe book. It's simple, straightforward, and requires just a few pantry staples.

This recipe is simple and straight forward. With just a few ingredients from your pantry, and a little time you can have delicious homemade pizza dough ready for your choice of toppings.

Check out my easy 5-minute Pizza Sauce recipe and this Creamy Garlic Sauce for pizza.

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Key Ingredients & Substitutions

  • Flour - Bread flour works great for this recipe, but plain all-purpose flour can be substituted if needed.
  • Yeast - Use instant or active dry yeast.
  • Honey - A small amount helps activate the yeast. Granulated sugar can be used a substitute.
  • Water - Warm water no hotter than 110°F.

💡Expert Tips

  • Adding the flour - As with most yeast dough recipes, the amount of flour needed is a guideline. The absorbency of the flour will play a huge roll in the amount of flour needed. When adding the flour to the dough you should always add it gradually, then check to see if the dough is sticky or tacky.
  • Let it Rest - If you have time, let the shaped dough rest for 10-30 minutes before baking for a fluffier crust.
  • Crispier Crust? - Bake on a preheated pizza stone or a perforated pizza pan for extra crispiness.

You will find that this pizza dough comes together pretty quickly. I have been using this recipe for several years now, and it is always a huge hit. You can bake your pizza immediately after you add your sauce and toppings for a thinner crust.

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Pepperoni Alfredo Pizza

Breakfast Pizza

Spicy Sausage Pizza

Spinach Alfredo Pizza

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The Essential Pizza Dough

The Essential Pizza Dough

This pizza dough recipe that comes together quickly and tastes great.  Makes 2 or 3 pizzas.  Roll it out thin and bake it immediately for a thin crust pizza.  Or roll it out thicker and let it rise for 10-30 minutes after adding the toppings for a thicker crust.   
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Prep Time 15 minutes
Cook Time 15 minutes
Rest Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner, Lunch
Servings 2 Pizzas

Ingredients
  

  • 1 cup warm water
  • 1 ½ teaspoon active dry yeast
  • ½ cup warm milk
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 2 teaspoons salt
  • 4 cups bread flour approximately

Instructions
 

  • In your mixer, mix together the warm water, yeast and warm milk and allow to sit for a few minutes so that the yeast has time to bloom.
  • Mix in the honey, salt, olive oil and half of the flour. Using the dough hook on its lowest speed, start to knead the dough. Continue kneading the dough and start adding 1 cup of flour at a time, only using enough flour for the dough to come together. You may or may not need all of the flour.
  • Once you have added as much flour as it needs, turn the speed up to the next setting and knead the dough for approximately 10 minutes. The dough should be soft and tacky, not sticky. Remove the dough hook, cover the bowl with a towel and set aside to proof until it doubles in size, 1 ½ to 2 hours.
  • Now for the fun part! Gently deflate your dough, separate into 2 or 3 portions. Using a little olive oil, to prevent sticking, roll each dough out. You can roll them thin or leave them a little thick. Transfer them to a lightly oiled pan and gently stretch back out if it shrinks a little.
  • Next sauce them up and add the toppings. From here you can bake them immediately in a 425° F oven or you can choose to cover them and let them rise for about 10-30 minutes then bake them. Bake each pizza for approximately 15 minutes.

Notes

This recipe yields 2-3 pizzas.  
Keyword freezer friendly, Pizza, pizza dough

Creamy Garlic Pizza Sauce (Alfredo Sauce)

by 1 Comment

Beautifully creamy and full of garlic and parmesan, this pizza sauce is absolutely delicious! It is nice to change up pizza night every now and then with this Creamy Garlic Pizza Sauce (Alfredo Sauce). It is the number one requested pizza sauce from my husband.

Creamy Garlic Pizza Sauce

What makes this creamy garlic pizza sauce different from traditional alfredo sauce that you put on pasta is the consistency, this pizza sauce is a tad bit thicker than traditional Alfredo Sauce.

This pizza sauce recipe makes a fantastic Pepperoni Alfredo Pizza, which is my husband's favorite pizza. It is also great on this Spinach Alfredo Bacon Pizza. Which is one of my favorite pizzas. If you are a spinach pizza lover, you will love the Spinach Alfredo bacon Pizza!

Ingredients

  • Olive Oil
  • Fresh Garlic
  • Heavy Cream
  • Parmesan Cheese - For the best flavor use freshly shredded and grated cheese.
  • Salt
  • Parsley - Fresh or dried.
Pepperoni Alfredo Pizza

I often make a small pizza using this creamy garlic sauce and top it with a garlic butter and herb mixture, and more parmesan cheese of course, and slice it like breadsticks. It is always a hit with my family!

How To Make Creamy Garlic Pizza Sauce

The full recipe is in the recipe card below.

Step 1 Sauté garlic for 30 seconds.

Step 2 Add heavy cream, parsley and salt. Bring to a simmer.

Step 3 Whisk in parmesan cheese until fully combined.

Step 4 Simmer for 3-4 minutes until the sauce reaches sauce consistency.

💡 Expert Tips

  • Once your sauce starts simmering, don't walk away! Heavy cream can scorch quickly. It heats and thickens fast, so keep an eye on it. You'll know it's ready when it coats the back of a spoon-it'll thicken even more as it cools.
  • Always use freshly shredded and grated parmesan cheese.
  • Asiago and Romano cheeses are great when used with the parmesan cheese.
Pepperoni Alfredo Pizza

More Delicious Recipes

Homemade Pizza Dough

Sheet Pan Pizza

Pizza Sauce

Breakfast Pizza

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Creamy Garlic Pizza Sauce

Creamy Garlic Pizza Sauce (Alfredo Sauce)

This creamy garlic pizza sauce is a must try!  Made with parmesan cheese, cream and garlic, this recipe comes together quickly and is loaded with delicious flavor.
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 8 minutes
Total Time 16 minutes
Course Sauces
Servings 1

Ingredients
  

  • 1 Tablespoon olive oil
  • 1 clove garlic minced
  • 1 Cup heavy cream
  • ½ Teaspoon salt
  • 1 Teaspoon fresh parsley optional
  • ½ Cup shredded parmesan
  • 2 tablespoon grated asiago, romano or parmesan

Instructions
 

  • Add 1 tablespoon of olive oil to a small saucepan over medium heat.  Add in the minced garlic and sauté for 30 seconds.
  • Pour in all of the heavy cream and season with salt and parsley.  Bring to a simmer then whisk in all of the cheese.
  • Continue simmering for 2-4 minutes, or until the cream has thickened to sauce consistency.  Remove from the heat and let cool to room temperature before using.  

Notes

You can use shredded parmesan cheese or grated, or both for this recipe. I like to use shredded parmesan and a grated mixture of Asiago and Romano cheeses. 
This recipe yields enough to sauce two medium pizzas or one large pizza.
Keyword alfredo sauce, Creamy garlic pizza sauce, garlic parmesan pizza sauce, white pizza sauce

Buttermilk Cornbread

by 2 Comments

Growing up in the South, there was always a pan of cornbread for every pot of beans, every pot of peas, (black-eyed or purple-hull) every pot of chili, and always in our dressing at Thanksgiving.

Buttermilk Cornbread

Which probably contributed to my love of cornbread. To this day I cannot eat a bowl of beans or peas without a piece of cornbread to soak up the juices.

Making Cornbread from scratch it SUPER easy. If you have followed my Pantry Essentials post, then you should have everything you need for this recipe. However, here recently I have really been loving adding Buttermilk Powder as opposed to buttermilk, because I never keep it in my refrigerator.

What kind of pan should you make Buttermilk Cornbread in?

Let's talk about cooking vessels for your cornbread. For years I used a 9" round pan for my cornbread, which works perfectly fine, but now I use a cast iron pan. I really like the way the cornbread crisps up on the bottom from adding it to the hot oil in the cast iron.

If you have been wanting to try cooking your cornbread in a cast iron pan, just go for it, you will not be disappointed, I promise!

If you do decide to use a cast iron pan for this recipe you will want to start by turning your oven on and setting it to 425°F. Then take your cast iron and pour in about 2 tablespoons of oil, don't worry about coating the whole pan, you can swirl the oil around in the pan a lot easier once it is hot, and put it in the oven.

I always start with heating my pan up first, that way it will being heated up thoroughly by the time I am done getting the cornbread ingredients mixed together.

An 8x8 square pan, 9" round pan or a muffin tin works just fine for this recipe.

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Buttermilk Biscuits

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Pinto Beans

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Buttermilk Cornbread

Buttermilk Cornbread

This simple buttermilk cornbread recipe is they only one you will ever need.  Tender, buttery and easy to make.  
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breads, Side Dishes
Servings 8

Ingredients
  

  • 1 Cup flour all-purpose
  • 1 Cup cornmeal
  • 2 tablespoon buttermilk powder optional
  • 1 ½ teaspoon salt
  • ½ Teaspoon baking soda
  • 4 teaspoon baking powder
  • 1 Cup milk or buttermilk if you do not have buttermilk powder
  • ¼ Cup oil
  • 1 Large egg

Instructions
 

  • Start with preheating your oven to 425°F. Take a cast iron pan and pour in 2 tablespoons of oil.  Place in the oven.
  • While your pan is heating up, in a large mixing bowl, mix together the flour, cornmeal, buttermilk powder, salt, baking soda and baking powder.
    In a separate bowl, whisk together the milk, oil and egg. Now add the wet ingredients to the dry ingredients and mix until the wet ingredients are fully incorporated. Do not over mix.
  • Now carefully grab your pan out of the oven and pour the cornbread mixture into to the pan. Using a rubber spatula, smooth out the cornbread and put it back in the oven. Bake for approximately 25 minutes or until the cornbread is a nice golden brown.
  • This is totally optional, but I like to take about 1 tablespoon of butter and rub it all over the top of the cornbread while it is still hot, just to add a little flavor. Enjoy
Keyword buttermilk cornbread, cornbread

Pasta Meat Sauce

by Leave a Comment

This homemade Pasta Meat Sauce is the ultimate from‑scratch weeknight hero-rich, hearty, and ready in about 40 minutes. It comes together easily with pantry basics and cooks down to a deeply flavorful sauce that your family will ask for again and again.

Over the years, this sauce has become my favorite freezer-friendly meal prep. I love making a double batch-one for dinner and one to stash away for future busy nights. Every bite sings with flavor thanks to sautéed mirepoix (onions, carrots, celery) and a slow simmer, making it feel special even on busy days.

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If you enjoy this recipe, you might also like my baked rigatoni or this jumbo stuffed shells recipe.

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This sauce works well as a spaghetti sauce as well as a lasagna sauce. Or it can be used with any other type of noodles. I often mix it with penne pasta, toss it in a casserole dish, top with mozzarella and bake it. It makes a fantastic baked pasta sauce!

🥣 Key Ingredients & Substitutions

  • Ground Beef - My go-to when making this easy pasta meat sauce recipe. Ground Italian Sausage is a great substitute.
  • Mirepoix (onion, carrot, celery) - Builds a flavorful foundation. You can also substitute or add to other vegetables like mushrooms or zucchini.
  • Garlic - Minced fresh garlic keeps it classic; garlic powder works in a pinch.
  • Tomato Sauce & Diced Tomatoes - The perfect combo for texture and depth. Use crushed tomatoes if that's what you have.
  • Herbs & seasonings - Dried basil, oregano, garlic powder, salt & pepper keep it simple. Or you can substitute with your favorite Italian Herb seasoning.

🍝 How To Make Pasta Meat Sauce

This sauce is totally from-scratch comfort in one pot-minimal fuss, maximum flavor.

STEP 1

In a large skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.

STEP 2

Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.

STEP 3

Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.

STEP 4

Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

💭 Expert Tips

  • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.

More Delicious Recipes

Chicken Alfredo Jumbo Stuffed Shells

Classic Meatballs

One Pot Italian Sausage Pasta

Creamy Chicken and Broccoli Pasta

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📖 Recipe

Pasta Meat Sauce

Pasta Meat Sauce

This homemade pasta meat sauce is rich, flavorful, and made from scratch with simple ingredients. It's easy to make, freezer-friendly, and perfect for busy weeknight dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Freezer Friendly
Servings 6 Cups

Ingredients
  

  • 1 pound ground Beef
  • 3 tablespoons olive Oil
  • 1 cup onions small dice
  • ½ cup carrots small dice
  • ½ cup celery small dice
  • 4 cloves garlic minced
  • 1 can tomato sauce 1 lb. 13 oz.
  • 1 can diced tomatoes 14.5 oz.
  • 1 ½ teaspoons salt
  • 1 teaspoon pepper
  • 1 pinch sugar optional
  • ½ teaspoon garlic powder
  • 2 teaspoons basil dried
  • 1 tablespoon oregano dried

Instructions
 

  • In a large skillet over medium heat, brown the ground beef with 1 teaspoon of salt and ½ teaspoon of pepper. Drain excess grease and set the meat aside.
  • Add olive oil to the same pan. Sauté the onion, carrot, and celery (mirepoix) for about 8 minutes, until softened.
  • Stir in the garlic, dried herbs, garlic powder, remaining ½ teaspoon of salt, and ½ teaspoon of pepper. Cook for about 30 seconds, just until fragrant.
  • Return the beef to the pan and add the tomato sauce, diced tomatoes, and a pinch of sugar. Simmer uncovered for at least 20 minutes, stirring occasionally, to let the flavors come together. Taste and adjust seasoning if needed.

Notes

    • Freezer‑friendly: Divide into portions, cool completely, and freeze in airtight containers for 3-4 months.
  • Spaghetti tip: Cook 8 ounces of spaghetti noodles to pair with this sauce-perfect for 4-5 servings.
  • This recipe makes about 6 cups of pasta sauce.
 
Keyword Meat Sauce, Sauce, Spaghetti Sauce