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CHICKEN AND DUMPLING SOUP WITH BISCUITS

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Chicken and dumpling soup with biscuits is made with rotisserie chicken, classic vegetables, and tender canned biscuit dumplings simmered right in the broth.

From the recipe collection of Tara Ippolito

Chicken and dumpling soup with biscuits is the ultimate cold weather comfort food. This version uses rotisserie chicken and canned biscuits, so you get all the nostalgic flavor without any of the extra work.

It’s hearty and filling without being heavy and the biscuit dumplings cook right in the pot, soaking up all that rich chicken flavor. This is the kind of recipe that feels old-school but fits perfectly into real life.

Ingredients

Here’s everything you need to make this delicious soup. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Olive Oil- Used to sauté the vegetables and build the first layer of flavor. I use Graza.
  • Carrots- Add natural sweetness and color that balances the savory broth.
  • Celery- Brings a subtle earthiness and classic soup backbone.
  • Onion- Adds depth and a savory base once softened.
  • Fresh Garlic- Boosts overall flavor and warmth throughout the soup.
  • Chicken Broth- Forms the flavorful liquid base of the soup.
  • Heavy Cream- Adds creaminess and richness.
  • Cream Of Chicken Soup- Brings body and an added layer of chicken flavor.
  • Frozen Peas- Add a pop of color and sweetness that balances the creamy broth. I use BirdsEye.
  • Rotisserie Chicken- Provides tender, seasoned chicken with minimal effort.
  • Pillsbury Grands Southern Homestyle Biscuits- Act as quick dumplings, cooking up soft and fluffy right in the soup.
  • Poultry Seasoning– A small amount adds instant chicken and dumplings flavor. I highly recommend Bells Poultry Seasoning. Its the best!
  • Garlic Powder- Adds an overal garlicy falvor throughout the soup.
  • Onion Powder– Enhances savory depth without overpowering.
  • Salt- Enhances all the other ingredients.
  • Pepper- Cuts the richness of the soup.

How To Make It

Here’s how to make this delicious chicken and dumplings soup. You can find the full ingredients list along with instructions on the recipe card below.

First, heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion and sauté until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant. Pour in the chicken broth, cream of chicken soup and heavy cream, stirring until fully combined and smooth. Season with salt, pepper, garlic powder, onion powder and poultry seasoning and bring it to a gentle simmer.

PRO TIP: Heat the heavy cream in the microwave for about 15 seconds before adding it to the soup. It will incorporate easily that way.

Now, stir in the frozen peas and shredded rotisserie chicken. Add the quartered canned biscuits (dumplings) and gently stir once to submerge them. Gently simmer, uncovered, until the dumplings are cooked through and tender. Let it rest for 10 minutes and enjoy!

PRO TIP: Keep the soup at a steady simmer, not a rolling boil. If it’s too hot it can break apart the biscuits and too low can leave them doughy.

NOTE: Letting the soup rest allows the steam to redistribute in the biscuits so the centers finish cooking and firm up instead of seeming doughy.

finished chicken and dumpling soup with biscuits

Can I Make This Ahead Of Time?

Yes you can, but it’s best eaten the same day. Biscuits will continue to absorb liquid as it sits.

Storage

Let the soup cool completely and place it into an air tight container. It will last in the fridge for up to three days.

chicken and dumpling soup with biscuits

Chicken And Dumpling Soup With Biscuits Recipe

Chicken and dumpling soup with biscuits is made with rotisserie chicken, classic vegetables, and tender canned biscuit dumplings simmered right in the broth.
No ratings yet
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American

Equipment

  • Large Stock Pot

Ingredients
  

  • 2 Tbs Olive Oil
  • 3 Large Carrots, peeled and diced
  • 1 Small Onion, diced
  • 3-4 Ribs Celery, diced
  • 3 Cloves Garlic, minced
  • 32 Oz Chicken Broth
  • 10.5 Oz Cream Of Chicken Soup
  • 1 Cup Heavy Cream
  • 1 Cup Frozen Peas
  • 1 Large Rotisserie Chicken, shredded
  • 1 Can Pillsbury Grands Southern Homestyle Biscuits, cut into quartered
  • Salt and Pepper to taste
  • 1 teaspoon Onion Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Poultry Seasoning

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the carrots, celery, and onion and sauté until softened- about 5-7 minutes. Stir in the garlic and cook for about 30 seconds, just until fragrant.
  • Pour in the chicken broth , cream of chicken soup and heavy cream, stirring until fully combined and smooth. Season with salt, pepper, garlic powder, onion powder and poultry seasoning and bring it to a gentle simmer.
  • Stir in the frozen peas and shredded rotisserie chicken. Add the quartered canned biscuits (dumplings) and gently stir once to submerge them. Gently simmer, uncovered, until the dumplings are cooked through and tender. Let it rest for 10 minutes and enjoy!
Keyword Chicken and dumpling soup with biscuits

Other Easy Soup Recipes

If you like super easy to make soup recipes like this one, you have to try this Italian Wedding Soup, Stuffed Pepper Soup and Sausage Tortellini Soup.

STRAWBERRY MAGIC CAKE

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Strawberry magic cake made with mini marshmallows, yellow cake mix batter, frozen strawberries, and strawberry Jell-O that bakes into gooey layers.

From the recipe collection of Tara Ippolito

I first saw this cake pop up all over TikTok from a used named Kendra Myler, and the comments alone convinced me it was worth trying. Any dessert that claims to be “magic” usually means minimal effort with surprisingly good results and this one absolutely delivers.

What comes out of the oven looks nothing like what goes in. The marshmallows melt down into a gooey base, the strawberries sink and sauce themselves, and the cake bakes up soft and golden on top. It’s one of those desserts that feels retro, a little chaotic, and somehow perfect for potlucks, holidays, or just because you have strawberries in the freezer.

Ingredients

Here’s everything you’ll need to make this delicious magic cake. You can find the full ingredients list along with measurements in the recipe card below.

  • Mini Marshmallows- Melt into a gooey, sweet base layer that creates the “magic” texture.
  • Yellow Cake Mix (prepared according to package directions)- Bakes into a soft, buttery cake that balances the fruit and gelatin sweetness.
  • Semi Frozen Strawberries- Release juice slowly as they bake, forming a jammy strawberry layer.
  • Strawberry Jell-O- Intensifies strawberry flavor and helps thicken the fruit layer.
  • Water- Just a little activates the jell-o.

How To Make It

Here’s how to make this delicious strawberry cake. You can find the full ingredients list with instructions on the recipe card below.

Preheat the oven to 350°F.

First, generously spray a 9×13" baking dish with nonstick cooking spray. Spread an even layer of mini marshmallows across the bottom of the dish. Prepare the yellow cake mix batter according to package directions and gently pour it over the marshmallows. Do not stir.

NOTE: Don’t stir the layers. The separation is what creates the gooey bottom and cake-on-top effect.

Scatter the semi-frozen strawberries evenly over the batter. Sprinkle the strawberry Jell-O powder evenly over the top. Carefully drizzle a small amount of water over the Jell-O to help it dissolve and spread while baking.

PRO TIP: Use semi-frozen, not fully thawed strawberries—they hold their shape better and don’t flood the cake.

Bake uncovered for 45 minutes-1 hour, until the top is golden and set and the edges are bubbling. Let cool for at least 20 minutes before serving.

PRO TIP: Let the cake sit to settle into place and firm up for a much better texture.

strawberry magic cake finished

Can I Use Fresh Strawberries Instead Of Frozen?

Yes, but freeze them for about 30 minutes first so they behave the same way during baking.

Can I Use A Different Cake Mix Flavor?

White cake would work great. Strawberry cake mix will make it extra sweet and more intense.

Why Is The Bottom Layer So Gooey?

That’s totally normal. This cake is meant to be soft, spoonable, and slightly messy.

Storage

Let the cake cool completely and place it into an air tight storage container. It will last in the fridge for up to three days.

strawberry magic cake

Strawberry Magic Cake Recipe

The strawberry magic cake made with mini marshmallows, yellow cake mix batter, frozen strawberries, and strawberry Jell-O that bakes into gooey layers.
No ratings yet
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 12 minutes
Course Dessert
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 10 Oz Mini Marshmellows
  • 1 Box Yellow Cake Mix (plus the ingredients to make it)
  • 3 Oz Strawberry Jello
  • 16 Oz Semi Frozen Sliced Strawberries
  • ⅔ Cup Water

Instructions
 

  • Preheat the oven to 350°F.
  • Generously spray a 9×13" baking dish with nonstick cooking spray. Spread an even layer of mini marshmallows across the bottom of the dish. Prepare the yellow cake mix batter according to package directions and gently pour it over the marshmallows. Do not stir.
  • Scatter the semi-frozen strawberries evenly over the batter. Sprinkle the strawberry Jell-O powder evenly over the top. Carefully drizzle a small amount of water over the Jell-O to help it dissolve and spread while baking.
  • Bake uncovered for 45 ming-1 hour, until the top is golden and set and the edges are bubbling. Keep an eye on it at the end so it doesn't burn. Let cool for at least 20 minutes before serving.
Keyword strawberry magic cake

Other Easy Cake Recipes

If you like super easy to make cake recipes like this one, you have to try this Boston Cream Poke Cake, Pineapple Upside Cake and Cinnamon Roll Cake.

CROCKPOT CHEESY TACO POTATOES

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Crockpot cheesy taco potatoes are frozen diced potatoes slow cooked with seasoned ground beef, Rotel, and plenty of shredded cheese.

From the recipe collection of Tara Ippolito

If you love taco night but also love a hands off dinner, these crockpot cheesy taco potatoes are about to be on repeat. Everything cooks together in one slow cooker, making it perfect for busy days when you still want something warm, hearty, and family friendly.

This recipe is big on flavor without being fussy in the slightest bit. Its savory taco seasoned beef, soft potatoes, melty cheese, and a little kick from Rotel. It’s the kind of meal that works just as well for weeknights as it does for casual gatherings or game day.

Ingredients

Here’s everything you’ll need to make this delicious crockpot meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • 7 QT Crock Pot- The perfect size for this recipe.
  • Ground Beef – Adds hearty, savory flavor and protein that makes the dish filling.
  • Taco Seasoning – Brings bold Tex-Mex flavor throughout every layer.
  • Chopped Onion – Adds subtle sweetness and depth as it cooks down.
  • Cream Of Chicken Soup- Adds a creaminess to the dish, adds flavor and helps the potatoes cook evenly.
  • Garlic – Enhances the savory flavor and boosts overall richness.
  • Frozen Diced Potatoes– Make this recipe easy while soaking up all the seasoned juices.
  • Rotel – Adds moisture, acidity, and a mild kick to balance the cheese.
  • Cheddar Cheese- Melts smoothly and creates that creamy, cheesy finish.

How To Make It

Here’s how to make this delicious dinner. You can find the full ingredients list along with instructions on the recipe card below.

First, spray the crockpot with nonstick cooking spray. In a large skillet, brown the ground beef with chopped onion and garlic. Drain the fat and season with taco seasoning. Transfer the seasoned beef mixture to the greased crockpot.

Now, add the frozen diced potatoes over the beef. Sprinkle another taco packet over the potatoes. Add the drained Rotel and cream of chicken soup. Sprinkle shredded cheese on top. Stir everything together. Cover and cook on LOW for 3 hours.

PRO TIP: Don’t thaw the potatoes first. They’re meant to me frozen so they hold their shape during the cooking process.

Then, give everything a big stir and add more shredded cheese Cover it again, and cook for 10 more minutes or until melted and creamy. Serve and enjoy!

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Can I Use Fresh Potatoes Instead Of Frozen?

Yes, you can for sure. Just dice them small and expect a slightly longer cook time. Check for tenderness before serving.

What Can I Serve This With?

This is great on its own, but it also pairs well with a simple green salad, tortilla chips, or topped with sour cream and green onions.

Can This Be Cooked On High?

Yes, you can cook this on high for 2-3 hours.

Storage

Let the cheesy taco potatoes cool completely and place them into an air tight container. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

crockpot cheesy taco potatoes

Crockpot Cheesy Taco Potatoes Recipe

Crockpot cheesy taco potatoes are frozen diced potatoes slow cooked with seasoned ground beef, Rotel, and plenty of shredded cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours 15 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 1.5 Pounds Ground Beef
  • 2 (1 Oz) Packets Taco Seasoning -divided
  • 2 Cups Cheddar Cheese, hand shredded-divided
  • 10.5 Oz Cream Of Chicken Soup
  • 1 Small Onion, diced
  • 3 Cloves Garlic, minced
  • 2 Pounds Diced and Peeled Potatoes, frozen
  • 10 Oz Rotel

Instructions
 

  • Spray the crockpot with nonstick cooking spray. In a large skillet, brown the ground beef with chopped onion and garlic. Drain the fat and season with taco seasoning. Transfer the seasoned beef mixture to the greased crockpot.
  • Add the frozen diced potatoes over the beef. Sprinkle another taco packet over the potatoes. Add the drained Rotel and cream of chicken soup. Sprinkle shredded cheese on top. Stir everything together. Cover and cook on LOW for 3 hours.
  • Give everything a big stir and add more shredded cheese Cover it again, and cook for 10 more minutes or until melted and creamy. Serve and enjoy!
Keyword crockpot cheesy taco potatoes

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try this Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

SOUTHERN STYLE CROCKPOT SMOTHERED CHICKEN

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Southern Style Crockpot Smothered Chicken are drumsticks slow cooked over peppers and onions and a savory gravy made with simple ingredients.

From the recipe collection of Tara Ippolito

This crockpot smothered chicken is one of those set-it-and-forget-it dinners that feels like you cooked all day—even though you didn’t. Everything goes right into the slow cooker, and six hours later you’ve got juicy chicken and a thick, comforting gravy that tastes like pure home cooking. It’s simple, budget-friendly, and perfect for busy days.

The peppers and onions melt into the sauce as the chicken cooks low and slow, building flavor without any extra steps. Serve it over mashed potatoes, rice, or even buttered noodles to soak up every bit of that gravy. This is old-school comfort food done the easiest way possible.

Ingredients

Here’s what you’ll need to make this delicious chicken. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Green Bell Pepper – Adds subtle sweetness and depth to the gravy as it cooks down
  • Onion – Creates a flavorful base and boosts savory richness
  • Chicken Broth – Thins the sauce just enough while adding body and flavor
  • Chicken Gravy Packet – Thickens the sauce and brings classic smothered-chicken flavor
  • Cream of Mushroom Soup – Makes the gravy creamy, rich, and cohesive
  • Chicken Drumsticks (skinned) – Juicy, flavorful, and perfect for slow cooking
  • Salt & Pepper – Essential seasoning that brings everything together
  • Garlic Powder – Adds warmth without overpowering
  • Onion Powder – Reinforces the onion flavor throughout the dish
  • Paprika – Adds color and a mild smoky note

How To Make It

Here’s how to make this delicious crockpot recipe. You can find the full ingredients list along with instructions on the recipe card below.

First, lightly grease the inside of your crockpot with cooking spray. Add the chopped bell pepper and onion to the bottom of the crockpot and spread them out evenly. In a bowl, whisk together the chicken broth, chicken gravy packet, and cream of mushroom soup until smooth. Pour the gravy mixture evenly over the vegetables.

NOTE: If you are sensitive to salt, use low sodium broth, Cream Of Mushroom Soup and Gravy Packet

vegetables and gravy in crockpot

Then, season the chicken drumsticks on all sides with salt, pepper, garlic powder, onion powder, and paprika. Place the seasoned chicken drumsticks on top of the vegetables and gravy.

PRO TIP: It’s an extra step, but sear the drumsticks before adding them to the crockpot for extra flavor.

seasoned chicken over vegetables and gravy in crockpot

Now, cover and cook on LOW for 6 hours, until the chicken is tender and fully cooked. Serve hot with plenty of gravy spooned over the top.

PRO TIP: For a thicker gravy, you can remove the lid for the last 30 minutes of cooking or add a corn starch slurry.

finishes southern style chicken in crockpot

Can I Use Chicken Thighs or Breasts Instead Of Drumsticks?

Yes, absolutely! Bone in thighs work best as a substitute. Chicken breasts can be used but they may be slightly drier.

Can I Cook This On A High Setting?

Yes, you can. Cook on HIGH for about 3–4 hours, but low is recommended for the most tender chicken.

What Should I Serve This With?

This chicken would be great over a nice big bowl of Sour Cream Mashed Potatoes, rice, egg noodles, or even crusty bread.

How Can I Thicken The Sauce?

A corn starch slurry can be added to the crockpot 30 minutes before the cooking time is done. That will help thicken the gravy for sure.

Storage

Let the chicken cool completely and place it into an air tight container. It will last in the fridge for up to three months. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

southern style crockpot smothered chicken

Southern Style Crockpot Smothered Chicken Recipe

Tender chicken drumsticks are slow cooked over peppers and onions, then smothered in a rich, savory gravy made with chicken broth, cream of chicken soup, and a gravy packet until fall apart delicious.
No ratings yet
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 1 Large Green Bell Pepper, diced
  • 1 Large Onion, diced
  • 10.5 Oz Cream Of Mushroom Soup
  • 1 Packet Chicken Gravy
  • 1 Cup Chicken Broth
  • 8 Chicken Legs, skinned
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Onion Powder
  • 1 teaspoon Paprika

Instructions
 

  • Lightly grease the inside of your crockpot with cooking spray. Add the chopped bell pepper and onion to the bottom of the crockpot and spread them out evenly.
  • In a bowl, whisk together the chicken broth, chicken gravy packet, and cream of mushroom soup until smooth. Pour the gravy mixture evenly over the vegetables.
  • Season the chicken drumsticks on all sides with salt, pepper, garlic powder, onion powder, and paprika. Place the seasoned chicken drumsticks on top of the vegetables and gravy.
  • Cover and cook on LOW for 6 hours, until the chicken is tender and fully cooked. Serve hot with plenty of gravy spooned over the top.
Keyword southern style crockpot smothered chicken

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipes like this one, you have to try this Crockpot Chicken & Noodles, Crockpot Beef Stroganoff and Crockpot French Onion Meatloaf.

SLOPPY JOE CASSEROLE

by 2 Comments

Sloppy Joe Casserole is made with corkscrew pasta tossed in canned Sloppy Joe sauce, ground beef and Velveeta then topped with Colby Jack cheese and baked for an easy weekday dinner the whole family will love.

From the recipe collection of Tara Ippolito

Sloppy Joes were one of those dinners that felt like a treat to me growing up. They’re messy, saucy, and somehow better than a regular plain old burger. This recipe takes all those familiar flavors that we love and turns them into a cheesy baked pasta that’s easy to serve and impossible not to like. It’s comfort food at its best with zero fuss.

This is the kind of recipe you make when you want something hearty, kid friendly, and guaranteed to disappear fast. It’s also great for busy nights because everything comes together in just one skillet and one baking dish. Simple ingredients, no fancy steps, and the leftovers reheat beautifully, too.

Ingredients

Here’s what you’ll need to make this sloppy Joe casserole. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Corkscrew Pasta- Its ridges and curves grab onto the sauce so every bite is coated and hearty.
  • Ground Beef- The base of the casserole, giving it that classic Sloppy Joe flavor and texture.
  • Onion- Adds a subtle sweetness and depth that balances the tangy sauce.
  • Manwich Sloppy Joe Sauce- Brings the signature sweet and savory flavor with zero extra seasoning required.
  • Velveeta- Melts smoothly into the sauce, making everything creamy and smooth.
  • Colby Jack Cheese- Adds a gooey, slightly sharp finish that pulls the whole dish together.
  • Parsley- An optional garnish that adds a nice pop of color.

How To Make It

Here’s how to make this delicious casserole. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350°F

First, in a large skillet over medium hight heat, brown the ground beef with the chopped onion until fully cooked. Drain off any excess grease. Add both cans of Manwich sauce and the Velveeta. Stir until the Velveeta is completely melted and the sauce is smooth.

PRO TIP: Cut the Velveeta into small cubes so that it melts faster and incorporates easily.

Now, add the cooked pasta directly into the skillet and toss until everything is evenly coated. Transfer the mixture to a greased 9 x 13” baking dish. Sprinkle Colby Jack cheese evenly over the top.

NOTE: Don’t over cook the pasta. It will continue to cook while it’s in the oven.

PRO TIP: Make sure to shred the Colby Jack cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Finally, place it into the center rack of the oven for 15 minutes, or just until the cheese is fully melted. Let sit for a 2-4 minutes before serving, garnish with parsley (optional) and enjoy!

PRO TIP: Don’t over bake the casserole or it will dry out. Take it out as soon as the cheese has melted.

PRO TIP: Let the casserole sit before serving to firm up and settle.

Can I Make This Ahead Of Time?

Yes, you can! Assemble everything, cover tightly, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if it’s coming right out of the fridge.

Can I Use A Different Pasta?

Sure! Rotini, penne, or elbow macaroni all work, but cavatappi (corkscrew) holds sauce especially well.

What Can I Serve This With?

This casserole is rich and hearty so light sides are a great choice. A simple vegetable like Frozen Roasted Green Beans or side salad would be perfect.

Storage

Let the casserole cool completely and place it into an air tight container. It will last in the fridge for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months.

soppy joe cassereole

Sloppy Joe Casserole Recipe

Sloppy Joe Casserole is made with corkscrew pasta tossed in canned Sloppy Joe sauce, ground beef and Velveeta then topped with Colby Jack cheese and baked for an easy weekday dinner the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Pound Ground Beef
  • ½ Small Onion, diced
  • 2 (24 Oz) Cans Manwich Sloppy Joe Sauce
  • 8 Ounces Velveeta, cubed
  • 1 Pound Corkscrew Pasta, cooked
  • 1 Cup Colby Jack Cheese, hand shredded
  • 1 Tbs Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°F
  • In a large skillet over medium hight heat, brown the ground beef with the chopped onion until fully cooked. Drain off any excess grease.
  • Add both cans of Manwich sauce and the Velveeta. Stir until the Velveeta is completely melted and the sauce is smooth.
  • Add the cooked pasta directly into the skillet and toss until everything is evenly coated. Transfer the mixture to a greased 9 x 13” baking dish. Sprinkle Colby Jack cheese evenly over the top.
  • Place it into the center rack of the oven for 15 minutes, or just until the cheese is fully melted. Let sit for a 2-4 minutes before serving, garnish with parsley and enjoy!
Keyword sloppy joe casserole

Other Easy Casserole Recipes

If you like super easy to make casserole recipes like this one. You have to try this Chicken & Stuffing Casserole, Stuffed Pepper Casserole and Easy Enchilada Casserole.

CROCKPOT SPINACH AND ARTICHOKE DIP

by 6 Comments

Crockpot spinach and artichoke dip is made with fresh spinach, artichokes, cream cheese, sour cream, and just a few more simple ingredients for a true crowd pleasing appetizer.

From the recipe collection of Tara Ippolito

This crockpot spinach and artichoke dip is the kind of appetizer that always steals the show. It’s creamy and the crockpot does all the work for you. It’s perfect for game day, holidays, or casual hang out at home.

Using fresh spinach gives this classic dip a bright flavor while cream cheese and sour cream create that signature silky base. Garlic, seasoning, and artichokes round everything out for a dip that tastes restaurant worthy with minimal effort on your part. Just stir, heat, and serve straight from the crockpot!

Ingredients

Here’s what you need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Fresh Spinach- Adds freshness, color, and a flavor that balances the richness of the dairy.
  • Cream Cheese- Brings body, richness, and that classic thick, scoopable texture.
  • Quartered Artichokes- They add structure so the dip isn’t just soft and melty. I used the brand Cento.
  • Fresh Garlic- Fresh garlic gives that unmistakable “restaurant dip” flavor.
  • Parmesan Cheese- Adds a slightly salty and nutty flavor.
  • Sour Cream- Adds a creamy richness. I used Daisy.
  • Mozzarella Cheese- Brings a mild flavor and ooey gooey flavor that binds the dip together. I use Polly-O.
  • Salt- Enhances the flavor of all the other ingredients.
  • Pepper- Balances out the
  • Garlic Powder- Rounds out the garlic flavor without over powering. I use Mccormick.

How To Make It

Here’s how to make this delicious dip. You can find the full ingredients list and instructions in the recipe card below.

First, add the spinach, cream cheese, artichokes, salt, pepper, garlic, garlic powder, sour cream, Parmesan and mozzarella cheese to a crockpot that’s been sprayed switch cooking spray. Set it on low for 3 hours.

PRO TIP: Be sure to shred the mozzarella cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Then, half way through, carefully remove the lid and give everything a big stir. Try to break up the artichokes a bit. Place the lid on top for the rest of the time left. Serve warm and enjoy!

PRO TIP: Give the dip a taste before serving and add more seasoning if needed.

What Can I Serve With This?

Tortilla chips, pita chips, toasted baguette slices, crackers, carrot and celery sticks are all great options. I love Tostitios Cantina Chips for this.

Can I Use Frozen Spinach?

Yes, you absolutely can use frozen spinach. Just be sure to thaw and drain it very well before adding it to the crockpot.

Storage

Let the dip cool completely and place it into an airtight container. It will last in the refrigerator for up to three days. This recipe freezes well, too. Just place it into a freezer safe said tight container and it will last for up to three months.

crockpot spinach and artichoke dip

Crockpot Spinach And Artichoke Dip Recipe

Crockpot spinach and artichoke dip is made with fresh spinach, artichokes, cream cheese, sour cream, and just a few more simple ingredients for a true crowd pleasing appetizer.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Appetizer, Snack
Cuisine American

Equipment

  • 6 QT Crockpot

Ingredients
  

  • 15 Oz Fresh Spinach, chopped
  • 14 Oz Can Quartered Artichokes, drained
  • 8 Oz Cream Cheese
  • 1 Cup Sour Cream
  • ½ Cup Parmesan Cheese, grated
  • 1.5 Cups Mozzarella Cheese, hand shredded
  • 3 Cloves Fresh Garlic
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder

Instructions
 

  • Add the spinach, artichokes cream cheese, salt, pepper, garlic, garlic powder, sour cream, Parmesan and mozzarella cheese to a crockpot that’s been sprayed switch cooking spray. Set it on low for 3 hours.
  • Half way through, carefully remove the lid and give everything a big stir and break up the artichokes a little.
  • Place the lid on top for the rest of the time left. Serve warm and enjoy!
Keyword crockpot spinach and artichoke dip

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, you have to try Crockpot Chili & Cheese Dip, Boursin Fig Jam & Hot Honey Dip and Sunday Funday Dip.

CREAMY BOURSIN BAKED ZITI WITH SPINACH

by 8 Comments

Creamy Boursin baked ziti with spinach is made with tender pasta tossed in a Basil and Chive Boursin cream sauce with sautéed spinach, topped with cheese and baked until bubbly and golden.

From the recipe collection of Tara Ippolito

If you love baked ziti like me but want something that’s just a little bit different, this creamy Boursin baked ziti with spinach is it! It’s rich, comforting, and packed with flavor thanks to Boursin cheese. It melts into the most delicious and silky white sauce. The pasta bakes up bubbly and golden while staying perfectly creamy inside.

The fresh spinach balances out the richness of the sauce perfectly and the cheese really gives this dish that classic pasta bake finish. It’s easy enough for a weeknight dinner but impressive enough for entertaining or holidays. This is one of those recipes that everyone will be asking for after the very first bite.

Ingredients

Here’s what you need to make this delicious ziti recipe. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Ziti – The perfect pasta to hold the thick, creamy sauce inside and stays sturdy after baking.
  • Olive oil – Helps gently sauté the garlic and spinach.
  • Garlic – Builds flavor early and complements the Boursin cheese.
  • Heavy cream – Creates a rich creamy base.
  • Milk – Lightens the cream slightly so the dish isn’t too heavy.
  • Basil & Chive Boursin cheese – The star of the show! Adds garlic, herbs, and instant creaminess.
  • Mozzarella – Gives that classic stretchy, melty baked pasta texture.
  • Parmesan – Adds saltiness.
  • Baby Spinach – Adds a nice pop of color and cuts through the richness of the sauce.
  • Parsley- An optional garnish that adds color to the finished dish.

How To Make It

Here’s how to make this delicious pasta dish. You find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350°

First, in a large skillet, heat the olive oil over medium heat. Add garlic and sauté for about 30 seconds then add the spinach. Season with salt and pepper and sauté until the spinach has wilted. Pour in the heavy cream and milk. Bring to a gentle simmer and add Boursin cheese. Stir until the cheese is completely melted into the sauce and smooth.

PRO TIP: Place the heavy cream and milk in the microwave for about 15 seconds and warm it just a little before adding it to the skillet. Taking the chill off will allow it to easily incorporate.

Then, stir in the cooked ziti and toss it into the sauce until it’s evenly coated. Transfer the pasta to a greased 9 x 13” baking dish and top it with the grated Parmesan and mozzarella cheese.

PRO TIP: Cook the pasta just to al dente. It will continue to cook white it’s in the oven.

boursin baked ziti with spinach in baking dish

Place it, uncovered, into the center rack of the oven for 15 minutes or just until the cheese has melted. Finally, let the ziti rest for 5 minutes, garnish with parsley (optional) and enjoy!

PRO TIP: Let the ziti rest to allow the sauce to thicken and really cling to the pasta.

Can I Add A Protein?

Yes, you absolutely can. Cooked rotisserie chicken, Italian sausage, pancetta, or even crispy bacon all work well.

Can I Add A Different Boursin Flavor?

Yes you can use different Boursin flavors if you’d like Garlic & Fine Herbs, Shallot & Chive or Cracked Black Pepper.

What Should I Serve This With?

Baked ziti is one of those great recipes that you can serve for a holiday along side a Ham or Turkey or whip up for a casual dinner at home. This would be fantastic with some Stovetop Stuffing Meatloaf and Frozen Roasted Green Beans.

Storage

Let the pasta cool completely and place it into an air tight container. It will last in the refrigerator for up to three days.

boursin baked ziti with spinach

Boursin Baked Ziti With Spinach Recipe

Creamy Boursin baked ziti with spinach is made with tender pasta tossed in a Basil and Chive Boursin cream sauce with sautéed spinach, topped with cheese and baked until bubbly and golden.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Pound Ziti, cooked
  • 2 Tbs Olive Oil
  • 3 Cloves Garlic, minced
  • 5 Oz Baby Spinach
  • ½ Cup Milk
  • 2 (5.3) Oz Boxes Boursin Cheese-Basil & Chive or Garlic & Herb
  • 1 Cup Heavy Cream
  • 1.5 Cups Mozzarella Cheese, hand shredded
  • ½ Cup Parmesan Cheese

Instructions
 

  • Preheat the oven to 350°
  • In a large skillet, heat the olive oil over medium heat. Add garlic and sauté for about 30 seconds then add the spinach. Season with salt and pepper and sauté until the spinach has wilted.
  • Pour in the heavy cream and milk. Bring to a gentle simmer and add Boursin cheese. Stir until the cheese is completely melted into the sauce and smooth.
  • Stir in the cooked ziti and toss it into the sauce until it’s evenly coated. Transfer the pasta to a greased 9 x 13” baking dish and top it with the grated Parmesan and mozzarella cheese.
  • Place it, uncovered, into the center rack of the oven for 15 minutes or until the cheese has melted. Finally, let the ziti rest for 5 minutes, garnish with parsley (optional) and enjoy!
Keyword Boursin Baked Ziti With Spinach

Other Easy Baked Pasta Dishes

If you like super easy to make baked pasta dishes like this one, you have to try this Baked Italian Sunset Pasta, Pasta Al Forno and Million Dollar Baked Rigatoni.

BAKED RICOTTA MEATBALLS

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Baked ricotta meatballs are made with ground beef, ricotta cheese, egg, and seasoned breadcrumbs, then baked until tender and finished in a flavorful marinara sauce.

From the recipe collection of Tara Ippolito

If you’re looking for meatballs that are soft, flavorful, and never dry, these baked ricotta meatballs are it. Baking them first allows the meatballs to hold their shape and develop flavor before they’re finished in marinara sauce. The ricotta keeps them light and tender while the seasoned breadcrumbs and herbs bring everything together.

This is an easy, no fuss meatball recipe that’s perfect for a cozy family dinner at home. The oven does most of the work, and finishing the meatballs in sauce makes them extra juicy without falling apart. I love how tender the ricotta cheese keeps the meatballs. It’s a family favorite of ours and I hope you love them, too.

What Are Ricotta Meatballs?

Ricotta meatballs are classic Italian style meatballs where ricotta cheese is mixed directly into the meat mixture. The ricotta doesn’t make them cheesy at all. It just makes them ultra tender, moist, and light.

Ingredients

Here’s what you’ll need to make these delicious meatballs. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Ground Beef -The foundation of the dish. It adds richness, flavor, and that classic hearty meatball texture.
  • Ricotta Cheese- This is the secret to ultra tender meatballs. It adds moisture and lightness that prevents the meatballs from drying out while giving them a soft pillowy interior. I use Galbani Ricotta.
  • Egg- Holds everything together so the meatballs stay intact through baking and simmering in the sauce.
  • Seasoned Breadcrumbs- Helps keep the meatballs juicy while also adding subtle seasoning and structure. 4C Seasoned Breadcrumbs are my favorite for this.
  • Parmesan Cheese- Adds a slightly salty and nutty layer of flavor.
  • Salt & Pepper- Essential for bringing out the natural flavor of the beef and balancing the richness of the cheese.
  • Garlic Powder- Adds savory depth without overpowering the meatballs. I use Mccormick.
  • Italian Seasoning- A classic blend that gives the meatballs that unmistakable Italian flavor. I used Simply Organic.
  • Marinara Sauce- Simmering the baked meatballs in marinara allows them to soak up flavor while finishing gently in the oven, making them extra tender and saucy. You can use jarred sauce- I love Raoes Marinara Sauce. I also have a great homemade recipe you can find HERE.
  • Fresh Basil- An optimal garnish that adds fresh flavor and a pop of color.

How To Make Them

Here’s how to make these delicious meatballs. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 350°

First, in a large bowl, mix together the ground beef, egg, ricotta cheese, breadcrumbs, Parmesan cheese, salt, pepper, garlic powder and Italian seasoning. Roll them into 2-3” balls and put them onto a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes.

PRO TIP: Drain the ricotta if it’s too watery or the meatballs will fall apart.

PRO TIP: Stop once everything is just combined and don’t over mix the meat.

Ricotta meatballs on baking sheet

Now, add the marinara sauce to the bottom of a baking dish or a large oven safe skillet. Once the meatballs are done baking, nestle them into the marinara sauce. Spoon some of the sauce over the meatballs. Lightly sprinkle with Parmesan cheese and add a few dollops of ricotta in between the meatballs.

Finally, place them back into the oven for another 20 minutes or until the meatballs are cooked all the way through. Garnish with fresh shredded basil (optional) and enjoy!

Baked ricotta meatballs

What Can I Serve This With?

These meatballs are wonderful over pasta, polenta, with Homemade Garlic Bread, or on a roll.

Why Do My Meatballs Taste Bland?

Ricotta cheese tends to meat seasoning so you may need a little extra salt than you normally use. Feel free to add a little extra seasonings if you’d like also?.

Storage

Let the meatballs cool completely and place them into an air tight container. They will last in the fridge for up to three days. They freeze well, too! Just place them into a freezer safe air tight container and they will last for up to three months.

baked ricotta meatballs

Baked Ricotta Meatballs Recipe

Baked ricotta meatballs are made with ground beef, ricotta cheese, egg, and seasoned breadcrumbs, then baked until tender and finished in a flavorful marinara sauce.
No ratings yet
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American, Italian

Ingredients
  

  • 1-1.5 Pounds Ground Beef
  • 1 Egg Egg
  • 1 ¼ Cup Ricotta Cheese (drain if watery)
  • ¾ Cup Seasoned Breadcrumbs
  • ¾ Cup Parmesan Cheese, grated
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Italian Seasoning
  • 5-6 Leaves Fresh Basil, shredded
  • 3-4 Cups Marinara Sauce

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, mix together the ground beef, egg, ¾ Cup ricotta cheese, breadcrumbs, ½ Cup Parmesan cheese, salt, pepper, garlic powder and Italian seasoning. Roll them into 2-3” balls and put them onto a parchment paper lined baking sheet. Place them into the center rack of the oven for 30 minutes.
  • Add the marinara sauce to the bottom of a baking dish or a large oven safe skillet. Once the meatballs are done baking, nestle them into the marinara sauce. Spoon some of the sauce over the meatballs. Sprinkle the top with ¼ Cup of Parmesan cheese and add a few spoon fulls of ricotta in between the meatballs (about a ½ cup).
  • Place them back into the oven for another 20 minutes or until the meatballs are cooked all the way through. Garnish with fresh shredded basil (optional) and enjoy!
Keyword Baked Ricotta Meatballs

Other Easy Meatball Recipes

If you like super easy to make meatball recipes like this one, you have to try these Classic Italian Meatballs, Salisbury Steak Meatballs and Meatloaf Meatballs.

BOURSIN MAC & CHEESE WITH BREADCRUMB TOPPING

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Boursin mac & cheese with breadcrumb topping tosses pasta in a creamy, cheesy and super flavorful sauce then finished with toasted buttery breadcrumbs.

From the recipe collection of Tara Ippolito

boursin mac & cheese with breadcrumb topping

This Boursin Mac & cheese with breadcrumb topping takes the classic dish to a whole new level! By using Boursin cheese as the base, you get tons of flavor without over complicated steps. It’s rich, creamy, and elevated but still super easy to put together. It all comes together in just 30 minutes, too.

It’s the kind of mac & cheese that works as a cozy weeknight dinner, a holiday side, or something you bring to a gathering knowing that your dish will come home empty. If you’re looking for something that tastes just a little more special than the classic version, this one is it!

Ingredients

Here’s what you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Pasta- Holds onto the sauce and gives you the perfect creamy bite in every forkful. Any Small or tube like pasta will work. I love and used a corkscrew pasta for this one.
  • Boursin Cheese- The star of the show! Adds lots of seasoning, creaminess and flavor without needing extra spices. Garlic and Herb, Shallot and Chive would both be ok to use here.
  • White Cheddar Cheese-Brings sharpness and depth that balances the richness of the cheese.
  • Heavy Cream-Creates that lush, silky base and keeps the sauce rich and luxurious. I used Hood.
  • Milk- Loosens the sauce just enough so it’s creamy and not gluey.
  • Butter- Adds richness and is essential for building the roux and toasting the breadcrumbs. I used Kerigold Irish Butter.
  • Flour- Thickens the sauce.
  • Salt- Enhances all the flavors of all the other ingredients.
  • Black Pepper- Cuts through the richness of the sauce.
  • Seasoned Breadcrumbs- Add texture and a flavorful buttery crunch that contrasts the creamy sauce of the mac and cheese. I used 4C Seasoned Breadcrumbs.

How To Make It

Here’s now to make this delicious Mac & cheese. You can find the full ingredients list along with instructions on the recipe card below.

First, in a large saucepan, melt the butter over medium high heat and whisk in the flour for 2 minutes. Then, slowly whisk in the heavy cream and milk.

PRO TIP: Make sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Now, turn the heat off and add the Boursin cheese and white cheddar. Stir it into the sauce until the cheese has melted and the sauce is smooth. Lightly season the sauce with salt, pepper and garlic powder. Then, stir in the cooked pasta and toss it into the sauce until it’s fully coated.

NOTE: Its important to let the pasta sit for a couple minutes to thicken up. So, this is a perfect time to make the breadcrumbs.

In a small saucepan, melt the butter over medium high heat and add the breadcrumbs. Toast the breadcrumbs, stirring frequently, for about 2-3 minutes or until the breadcrumbs and golden brown and toasty. Finally, sprinkle the breadcrumbs on top of the mac & cheese and enjoy!

WHY IS MY SAUCE TOO THICK?

This is the type of dish that will thicken up as it sits. If the sauce gets too thick for your liking, add a splash of milk to loosen it up.

What Can I Serve This With?

Macaroni and cheese is one of those dishes that can go with just about anything. You can serve it along any holiday Ham or Turkey. And it can also be made for a casual dinner at home with some Stovetop Stuffing Meatloaf or Classic Chicken Cutlets.

Why Is My Cheese Sauce Stringy?

More than likely, your heat was too high when you added the cheese. Make sure the heat is off and add the cheese slowly and it will become a nice and silky sauce.

Storage

Let the pasta cool completely and place it into an air tight container. It will last in the refrigerator for up to three days.

boursin mac and cheese with breadcrumb topping

Boursin Mac & Cheese With Breadcrumb Topping Recipe

Boursin mac & cheese with breadcrumb topping tosses pasta in a creamy, cheesy and super flavorful sauce then finished with toasted buttery breadcrumbs.
No ratings yet
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course, Side Dish
Cuisine American, Italian

Ingredients
  

  • 8 Oz Cork Screw Pasta, cooked
  • 4 Tbs Butter (divided)
  • 2 Tbs Flour
  • 1 Cup Heavy Cream
  • ½ Cup Milk
  • 5.3 Oz Basil & Chive Boursin Cheese
  • 1 Cup White Cheddar Cheese, hand shredded
  • Salt and Pepper to taste
  • 1 teaspoon Garlic Powder
  • 1 Cup Italian Seasoned Breadcrumbs

Instructions
 

  • In a large saucepan, melt the butter over medium high heat and whisk in the flour for 2 minutes. Then, slowly whisk in the heavy cream and milk.
  • Turn the heat off and add the Boursin cheese and white cheddar. Stir it into the sauce until the cheese has melted and the sauce is smooth. Lightly season the sauce with salt, pepper and garlic powder. Then, stir in the cooked pasta and toss it into the sauce until it’s fully coated.
  • In a small saucepan, melt the butter over medium high heat and add the breadcrumbs. Toast the breadcrumbs, stirring frequently, for about 2-3 minutes or until the breadcrumbs and golden brown and toasty. Finally, sprinkle the breadcrumbs on top of the mac & cheese and enjoy!
Keyword Boursin Mac & Cheese With Breadcrumb Topping

Other Easy Pasta Recipes

If you like super easy to make pasta recipes like this one, you have to try this One Pot Broccoli Pasta, Marry Me Pasta and Easy Alfredo Sauce.

CROCKPOT FRENCH ONION BEEF TIPS

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Crockpot French onion beef tips combines tender chunks of beef with onions, savory seasoning mixes, rich French onion soup, melted butter, and gooey mozzarella cheese for the ultimate comfort food.

From the recipe collection of Tara Ippolito

crockpot french onion beef tips

This recipe has layers of flavor that all build perfectly onto each other. The slow cooked onions bring sweetness, the beef becomes rich and buttery, and the French onion gravy soaks into every bite. The seasoning packets take all the guesswork out and give you that deep, savory taste without needing a ton of ingredients. And once that mozzarella melts over the top, it turns into the kind of cozy, comforting meal the whole family is going to love.

This is one of those set it and forget it dinners that tastes like you spent all day in the kitchen, but the crockpot does all the work for you. The beef gets unbelievably tender, the onions melt right into the gravy, and the cheese on top makes it extra delicious. It’s simple, hearty, and honestly just one of those meals everyone ends up going back for seconds of.

Ingredients

Here is everything that you’ll need to make this delicious French onion, beef dip recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chuck Roast- gives you that rich, beefy flavor and becomes incredibly tender and juicy as it slow-cooks.
  • Sliced Yellow or White Onions- they melt down and add sweetness, depth, and that classic French onion flavor to the gravy.
  • Au Jus Packet- Boosts savory flavor and helps create a rich, beefy sauce without much effort. Low sodium is preferred.
  • Beefy Onion Soup Mix- Adds concentrated onion flavor, extra seasoning, and helps deepen the overall savory taste of the gravy. Use a low sodium packet when available.
  • French Onion Soup- Adds a flavorful liquid base that blends the beef and onions together into a rich, savory gravy.
  • Unsalted Butter- Enriches the sauce and adds a silky, buttery finish without adding extra salt.
  • Mozzarella Cheese- Melts into a gooey, creamy topping that makes the dish extra cozy and delicious.
  • Black Pepper- Seasons the beef and cuts the richness of the dish.
  • Vegetable Oil- Great choice for searing meat.
  • Parsley- An optional garnish that brings just a pop o

How To Make It

Here’s the step-by-step on how to make this delicious crockpot meal. You can find the full ingredients list along with instructions in the recipe card below.

First, cut the chuck roast into one to 2 inch pieces and season them with pepper. In a large skillet, add a little vegetable oil and brown the chuck roast pieces for one to two minutes on each side. Then, spray the inside of the crockpot with cooking spray, and place the thinly sliced onions down. Add the cooked chuck roast pieces on top and sprinkle them with the au jus and beefy onion recipe mix packet.

NOTE: This isn’t meant to cook the chuck roast pieces completely. It is just meant to brown the pieces and add lots of flavor to the dish. This step can be omitted, but I highly recommend it.

NOTE: If you are sensitive to salt, please use low sodium versions of these packets if available.

chuck roast on top of onions in the crockpot with seasoning packets

Now, pour over the can of French onion soup and top with unsalted butter. Cover the crockpot and set it for low 6-8 hours.

PRO TIP: If your schedule demands it, you can use the High setting for 4-5 hours. For the best texture and flavor, Low is preferred, but High works in a pinch.

Once the time is up, cover the beef with shredded mozzarella cheese and sprinkle with parsley (optional). Place the lid back on and let the cheese melt for about 5 to 10 minutes. Finally, serve warm and enjoy!

NOTE: I prefer mozzarella for this, but you can use provolone, Swiss Gouda, or any other cheese that you would like. Just be sure to shred the cheese yourself and avoid the pre-shredded stuff that comes in a bag because it will melt much better that way.

finished crockpot french onion beef

What Should I Serve This With?

This meal is truly comfort food heaven. You can serve it over white rice, egg noodles, Sour Creamy Mashed Potatoes. For veggies, simple Frozen Roasted Green Beans, Honey Roasted Carrots or a crisp side salad will balance the richness nicely.

What Other Cuts Of Meat Can I Use?

This dish cooks low and slow, so you can use other cuts that become tender with time. Like cubed stew meat, round steak, flat iron steak, etc. Just make sure they’re cut into bite sized chunks so they absorb the sauce and become melt in your mouth good.

Can I Make This Less Salty?

This recipe can definitely be on the salty side, especially because it uses canned soups and seasoning packets. If you’re salt sensitive or watching your sodium intake, I suggest using low or no sodium versions where available and also unsalted butter. You can always add salt later if you’d like.

Can This Be Made In The Oven?

Yes, it absolutely can be! Just place the beef in an oven safe baking dish, combine the soup and seasoning packets, pour it over the meat and cover tightly. Bake at 400 degrees for about 1 hour.

Can I Prep This The Night Before?

Absolutely! You can layer the ingredients in your crockpot insert the night before, cover it, and refrigerate. In the morning, pop the insert into the crockpot, turn it on, and dinner will be ready when you walk in the door.

Pro Tip: If you refrigerate overnight, let the insert sit at room temp for a few minutes before starting to cook.

Storage

Let the beef tips cool, completely and place them in an airtight container. They will last in the fridge for up to three days. This freeze as well too. Place the beef tips in a freezer safe air tight contianer and it will last for up to three months. Just let it thaw in the fridge the night before you want to reheat it.

Crockpot French Onion Beef Tips Recipe

Crockpot French onion beef tips combines tender chunks of beef with onions, savory seasoning mixes, rich French onion soup, melted butter, and gooey mozzarella cheese for the ultimate comfort food.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2-3 Pounds Chuck Roast
  • 2 Tbs Vegetable Oil
  • 1 Large Yellow or White Onion, sliced thin
  • 1 Oz Au Jus Packet- low sodium preferred
  • 1 Oz Beefy Onion Soup Mix- low sodium preferred
  • 1.0 Oz French Onion Soup
  • ½ Stick Unsalted Butter, cut into pats
  • 1 Cup Mozzarella Cheese
  • 1 Tbs Black Pepper
  • 2 Tbs Parsley (optional)

Instructions
 

  • Cut the chuck roast into one to 2 inch pieces and season them with pepper. In a large skillet, add the vegetable oil and brown the chuck roast pieces for one to two minutes on each side.
  • Spray the inside of the crockpot with cooking spray, and place the thinly sliced onions down. Add the cooked chuck roast pieces on top and sprinkle them with the au jus and beefy onion recipe mix packet.
  • Pour over the can of French onion soup and top with unsalted butter. Cover the crockpot and set it for low 6-8 hours.
  • Once the time is up, cover the beef with shredded mozzarella cheese and sprinkle with parsley (optional). Place the lid back on and let the cheese melt for about 5 to 10 minutes. Finally, serve warm and enjoy!
Keyword crockpot french onion beef tips

Other Easy Crockpot Recipes

If you like super easy to make crockpot recipe like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

CAFETERIA LUNCH PIZZA

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Cafeteria Lunch Pizza is a thick, sheet pan pizza with a crispy cornmeal crust, classic marinara, seasoned sausage, and melty mozzarella that’s just like those old school lunchroom slices.

From the recipe collection of Tara Ippolito

There’s just something about a cafeteria lunch pizza that sticks with you even when schools out. The thick crust, crispy bottom, the melty cheese, and that unmistakable cafeteria rectangle cut. It wasn’t fancy, but it was comforting, filling, and always hit the spot.

This sheet pan version brings all that nostalgia back, but made at home with simple ingredients and zero fuss. A quick par bake will give you that sturdy, slightly crisp crust, while classic marinara, seasoned sausage, and mozzarella keep it true to the lunchroom classic that we all know and love.

Ingredients

Here’s everything you’ll need to make this delicious old school classic. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Pizza Dough- The foundation of the pizza! Rolls out to a thick, crispy dough. I picked some up form my local pizza place but any refrigerated dough would work.
  • Olive Oil- Helps the bottom of the dough get nice and crispy while baking. I use Graza.
  • Cornmeal- The secret that gives it that cafeteria vibe. Adds a little crunch and texture. I use Red Hill.
  • Italian Sausage- Makes the pizza hearty and filling without overpowering the other ingredients.
  • Italian Seasoning- Adds a nice blend of Italian herbs. I used Simply Organic
  • Garlic Powder- Brings a garlicy aroma and earthy taste in every slice. I use Mccormick.
  • Parmesan Cheese- Just a sprinkle gives it a slightly salty, nutty flavor.
  • Mozzarella Cheese- The classic choice for a pizza like this. Melts to perfection and compliments the sausage and crust. I use Polly-O.
  • Marinara Sauce- Beings the classic pizza flavor with a touch of acidity to cut through the richness of the cheese. I used Raoes Pizza Sauce but any marinara/ pizza sauce will do.

Instructions

Here’s how to make this nostalgic classic. You can find the full ingredients list along with instructions on the recipe card below.

Preheat the oven to 400°

First, brush the olive oil out onto a large sheet pan and sprinkle it with cornmeal. Stretch the dough out into a rectangular shape and place it onto the baking sheet. Now, place it in the oven for 6 to 7 minutes until it just starts to brown.

NOTE: If the dough is giving you a hard time rolling out, just let it rest at room temperature for a few minutes.

NOTE: Don’t skip this step or the crust will be soggy.

pizza dough par baked

Then, in a medium size skillet with 1 tablespoon of oil, brown the sausage while breaking it up into small pieces as it cooks. Drain the fat if necessary and season it with Italian seasoning.

Next, spread the pizza sauce over the pizza dough, leaving about a half an inch of crust on the sides. Lightly, season it with garlic powder. Now, sprinkle with Parmesan cheese and add most of the crumbled sausage leaving about ¼th of a cup.

Pizza dough, marinara sauce and cooked sausage

Then, sprinkle the shredded mozzarella cheese on top and add the rest of the sausage. Season with Italian seasoning and place it into the center rack of the oven for about 7 to 8 more minutes or until the cheese is melted, and the crust is crispy.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

cafeteria pizza about to be baked

Finally, using a pizza slicer, slice the pizza once horizontally then make 4 slices, equal widths apart vertically. Serve and enjoy!

PRO TIP: Let it rest for 2-3 minutes before serving for the cheese to set.

cooked old school cafeteria pizza

Can I Use Store Bought Dough?

Yes! Store bought dough works perfectly and keeps this recipe easy and weeknight friendly. If you’re using Pillsbury dough, it may be too thin. So, buy two and double up!

Can I Make This Ahead Of Time?

You can par bake the crust earlier in the day, then add toppings and bake right before serving.

What Kind Of Toppings Can I Use?

Toppings are pretty much entirely up to you here. Try pepperoni, ground beef, or even just cheese all work.

Storage

Let the pizza cool completely and place it into air tight containers. It will last in the fridge for up to three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last in the freezer for up to three months.

cafeteria lunch pizza

Cafeteria Lunch Pizza Recipe

Cafeteria Lunch Pizza is a thick, sheet pan pizza with a crispy cornmeal crust, classic marinara, seasoned sausage, and melty mozzarella that’s just like those old school lunchroom slices.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • Large

Ingredients
  

  • 1 Large Pizza Dough
  • 2 Tbs Olive Oil (divided)
  • 1 Tbs Cornmeal
  • 1 Pound Italian Sausage
  • 2 Tbs Italian Seasoning (divided)
  • 1-1.5 Cups Marinara/ Pizza Sauce
  • ¼- ½ Cup Parmesan Cheese, grated
  • 1 teaspoon Garlic Powder
  • 2 Cups Mozzarella Cheese, hand shredded

Instructions
 

  • Preheat the oven to 400°
  • Brush the olive oil out onto a sheet pan and sprinkle it with cornmeal. Stretch the dough out into a rectangular shape and place it onto the baking sheet. Now, place it into the center rack of the oven for 6 to 7 minutes until it just starts to brown.
  • In a medium size skillet with 1 tablespoon of oil, brown the sausage while breaking it up into small pieces as it cooks. Drain the fat if necessary and season it with 1 Tbs of Italian seasoning.
  • Spread the marinara sauce over the pizza dough, leaving about a half an inch of crust on the sides. Lightly, season it with garlic powder. Now, sprinkle with Parmesan cheese and add most of the crumbled sausage leaving about ¼th of a cup.
  • Sprinkle the shredded mozzarella cheese on top and add the rest of the sausage. Season with 1 Tbs of Italian seasoning and place it into the center rack of the oven for about 7 to 8 more minutes or until the cheese is melted, and the crust is crispy.
  • Finally, using a pizza slicer, slice the pizza once horizontally then make 4 slices, equal widths apart vertically. Serve and enjoy!
Keyword Cafeteria Lunch Pizza

Other Old School Recipes

If you like super nostalgic recipes like this one, you have to try Cafeteria Noodles, Stovetop Stuffing Meatloaf and Crockpot Sloppy Joes.

EASY CROCKPOT SAUSAGE AND PEPPERS

by 6 Comments

This easy crockpot sausage and peppers recipe is made with Italian sausage, bell peppers, onions, garlic and marinara sauce for a classic comfort meal that slow cooks to perfection.

From the recipe collection of Tara Ippolito

If you need a low effort, big flavor dinner that practically makes itself, this crockpot sausage and peppers is it. It’s one of those classic comfort meals that smells incredible while it cooks and tastes even better piled onto a roll or served over pasta.

This slow cooker version keeps things simple with Italian sausage, colorful bell peppers, onion, garlic, and marinara sauce. It’s perfect for busy weeknights, game days, or anytime you want a hearty meal without babysitting the stove. This one is a keeper for sure.

Ingredients

Here’s everything you’ll need to make this delicious crockpot meal. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Italian Sausage (sweet, hot, or a mix)- The star of the dish. Sausage adds rich, savory flavor and releases juices as it cooks, seasoning everything in the crockpot. I love Premio for this.
  • Bell Peppers (red, yellow, green)- Add sweetness, color, and a slight bite that balances the richness of the sausage.
  • Onion- Softens as it cooks and adds depth and natural sweetness to the sauce.
  • Garlic- Brings bold, aromatic flavor that enhances the marinara and sausage.
  • Marinara Sauce- Creates a saucy base that ties everything together and makes this perfect for sandwiches or pasta. I used Victorias here.
  • Italian Seasoning-Adds classic herb flavor with minimal effort. I used Simply Organic.
  • Salt & Black Pepper- Enhances and balances all the flavors as they cook together.
  • Crushed Red Pepper- An optional spice that adds gentle heat without overpowering the dish. I used Simply Organic.
  • Olive Oil- Just a little bit helps brown the sausage. I used Graza.
  • Parsley- An optional garnish that adds a pop of color.

How To Make It

Here’s now to make these delicious sausage and peppers. You can find the full ingredients list along with instructions on the recipe card below.

Fist, add the sliced bell peppers, onions and garlic into the crockpot. Season it with salt, pepper, garlic powder, Italian seasoning and red pepper flakes (optional).

NOTE: Don’t over slice the peppers and onions. Slightly bigger pieces will hold up better when cooking.

Now, in large skillet, heat the olive oil over medium high heat and brown the sausage. Remove it from the pan let it rest for 2 minutes then slice it into 1-2” pieces and place it into the crockpot.

PRO TIP: Don’t over cook the sausage. It will continue to cook it the sauce.

Then, pour the marinara sauce over the peppers, onions and sausage and mix everything together. Place the lid on top and set it to low for 6-7 hours. Garnish with parsley and enjoy!

cooked sausage and peppers in the crockpot

What Can I Serve This With?

These sausage and peppers can be served alone, over spaghetti or inside a roll for a delicious sandwich.

Do I Need To Brown The Sausage?

No, you don’t need to brown the sausage first and can add it in whole. It will fully cook in the crockpot. Browning the sausage first will add a lot of additional flavor and improves texture in my opinion but it’s not mandatory.

Can I Cook This On High Instead Of Low?

Yes, you can cook this on the high setting for about 3-4 hours or until the sausage is cooked all the way through.

Storage

Let the sausage and pepper is cool completely and place it into an air tight container. It will last the fridge for three days. This recipe freezes well, too. Just place it into a freezer safe air tight container and it will last for up to three months. Thaw it in the fridge the night before before reheating.

crockpot sausage and peppers

Crockpot Sausage And Peppers Recipe

This easy crockpot sausage and peppers recipe is made with Italian sausage, bell peppers, onions, garlic and marinara sauce for a classic comfort meal that slow cooks to perfection.
No ratings yet
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2 Pounds Italian Sausage- Sweet, Mild, Hot or a combo
  • 4-5 Cups Marinara Sauce
  • 1 Small Red Bell Pepper, sliced
  • 1 Small Greene Bell Pepper, sliced
  • 1 Small Yellow Bell Bell Pepper, sliced
  • 1 Large Yellow Onion, Sliced
  • 3 Cloves Garlic, minced
  • 1 Tbs Olive Oil
  • 1 Tbs Italian Seasoning
  • 1 teaspoon Garlic Powder
  • Salt and Pepper, to taste
  • 1 teaspoon Red Pepper Flakes, optional
  • Parsley for garnish, optional

Instructions
 

  • Add the sliced bell peppers, onions and garlic into the crockpot. Season it with salt, pepper, garlic powder, Italian seasoning and red pepper flakes (optional).
  • In large skillet, heat the olive oil over medium high heat and brown the sausage. Remove it from the pan let it rest for 2 minutes then slice it into 1-2” pieces and place it into the crockpot.
  • Pour the marinara sauce over the peppers, onions and sausage and mix everything together. Place the lid on top and set it to low for 6-7 hours. Garnish with parsley and enjoy!
Keyword Crockpot Peppers And Onions

Other Easy Crockpot Recipes

CROCKPOT CHICKEN AND NOODLESIf you like super easy to make crockpot recipes like this one, you have to try this Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

POPPY SEED CHICKEN CASSEROLE

by 3 Comments

Poppy seed chicken casserole is the ultimate easy comfort food made with rotisserie chicken, a rich cheese sauce, and a buttery cracker topping that everyone goes back for.

From the recipe collection of Tara Ippolito

If you’re looking for a dinner thats downright irresistible, this poppy seed chicken is it! It’s creamy, savory, and topped with the most addictive buttery crunch topping. The best part is how simple it is to throw together. This is one of those recipes that tastes like you worked way harder than you actually did.

Using rotisserie chicken keeps prep time to a minimum and pantry staples do all the heavy lifting. It’s perfect for busy weeknights, potlucks, or when you just want a guaranteed crowd pleaser. This one belongs in your regular rotation.

Ingredients

Here’s what you’ll need to make this delicious chicken casserole. You can find the full ingredients list along with measurements in the recipe card below.

  • Rotisserie Chicken – Adds protein while saving time and keeping the casserole tender.
  • Campbells Cream of Chicken Soup – Creates the rich, savory base that holds everything together.
  • Sour Cream – Adds creaminess and a slight tang that balances the richness.
  • Mozzarella Cheese- Adds a mild, creamy richness and that classic melty, stretchy texture without overpowering the other flavors. I used Pollyo.
  • Poppy Seeds – Provide subtle nuttiness and classic flavor without overpowering the dish. Amazon Grocery has a good one!
  • Ritz Crackers – Bring a buttery, salty crunch that contrasts perfectly with the creamy filling.
  • Melted Butter – Binds the topping and helps it bake up golden and crisp.
  • Garlic Powder- Adds a warm, garlicy flavor throughout the casserole.
  • Salt & Pepper – Enhance all the flavors and keep the dish from tasting flat.
  • Parsley- An optional garnish that adds a pop of color to the finish

Instructions

Here’s how to make this delicious chicken casserole. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350°

First, in a bowl, mix together the cream of chicken soup, sour cream, poppy seeds, salt, and pepper until smooth. Stir in the shredded chicken and cheese. Spread the mixture to the bottom of a greased 9 x 13” baking dish.

PRO TIP: Be sure to shred the mozzarella yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Then, in a separate bowl, combine the crushed Ritz crackers and melted butter until fully coated. Sprinkle the buttery cracker mixture evenly over the casserole.

PRO TIP: Don't crush the crackers up too finely and leave it a little chunky. It will brown up and create a really nice texture that way.

Next, place it into the center rack of the oven uncovered for 30–35 minutes, or until hot, bubbly, and golden on top. Let rest for 5–10 minutes. Garnish with parsley (optional) and enjoy!

PRO TIP: Let the casserole sit to settle and firm up. That way it wont be too runny when its being served.

Can I Make This Ahead Of Time?

Yes, this can be made ahead of time. Just assemble the casserole it up to 24 hours in advance, cover, refrigerate, and bake when ready.

What Kind Of Cheese Can I Use?

Cheddar, Colby Jack, or Monterey jack all work great. Feel free to use what you have.

Storage

Let the casserole cool completely and place it into an air tight container. It will last in the refrigerator for up to three days.

poppy seed chicken

Poppy Seed Chicken Recipe

Poppy seed chicken casserole is the ultimate easy comfort food made with rotisserie chicken, a rich cheese sauce, and a buttery cracker topping that everyone goes back for.
4 from 1 vote
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Prep Time 5 minutes
30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 3-4 Cups Rotisserie Chicken, Shredded
  • 2 (10.5) Oz Cans Cream Of Chicken Soup
  • 1 Cup Sour Cream
  • 1 Cup Mozzarella Cheese, hand shredded
  • 1 teaspoon Garlic Powder
  • 1 Tbs Poppy Seeds
  • 1 Sleeve Ritz Crackers, crushed
  • 8 Tbs Melted Butter
  • Salt and Pepper to taste
  • Parsley for garnish, optional

Instructions
 

  • Preheat the oven to 350°
  • In a medium sized bowl, mix together the cream of chicken soup, sour cream, poppy seeds, salt, and pepper until smooth. Stir in the shredded chicken and mozzarella cheese. Spread the mixture to the bottom of a greased 9 x 13" baking dish.
  • In a separate bowl, combine the crushed Ritz Crackers and melted butter until fully coated. Sprinkle the buttery cracker mixture evenly over the casserole.
  • Next, place it into the center rack of the oven uncovered for 30–35 minutes, or until hot, bubbly, and golden on top. Let rest for 5–10 minutes. Garnish with parsley (optional) and enjoy!
Keyword Poppy Seed Chicken

Other Easy Chicken Casserole Recipes

If you like super easy to make chicken casserole recipes like this one, you have to try Chicken And Stuffing Casserole, Creamy Chicken Crescent Roll Casserole and Million Dollar Chicken Casserole.

ONE POT CHILI MAC

by 1 Comment

One Pot Chili Mac is made with seasoned ground beef, tender pasta, beans and a delicious cheese sauce for the ultimate comfort food meal.

From the recipe collection of Tara Ippolito

one pot chili mac

When comfort food cravings hit, this Chili Mac and Cheese checks every box. It’s hearty, cozy and all made just in one pot. Which is great for me because who wants a sink full of dishes to do after dinner? This is the kind of meal that hits the spot on a cold night, reheats beautifully, and always disappears fast.

What makes this chili mac extra special is the Velveeta. It melts beautifully into the sauce creating a super creamy texture without any fuss. Combined with seasoned ground beef, tender pasta, beans and classic chili flavors, this dish is simple, satisfying, and guaranteed to be a repeat recipe!

Ingredients

Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements in the recipe card below.

  • Ground Beef – The protein that makes the dish hearty and filling.
  • Onion – Builds a savory base and adds natural sweetness.
  • Garlic – Enhances overall flavor.
  • Chili Seasoning – Brings warmth, spice, and that unmistakable chili taste without needing a long simmer. I used Mccormick Chili Seasoning.
  • Tomato Sauce – Creates the body of the sauce. I used Tuttorosso.
  • Diced Tomatoes – Add texture and a slight acidity that balances the richness of the cheese.
  • Kidney Beans- Adds heartiness and texture and makes the dish more filling. I used Bush's brand.
  • Beef Broth – Infuses flavor into the pasta as it cooks and prevents the dish from becoming too thick. I used Swanson.
  • Medium Pasta Shells – The perfect pasta for holding onto sauce and cheese in every bite. I used Ronzoni.
  • Velveeta Cheese – The star ingredient! It melts smoothly for a creamy, foolproof cheese sauce.
  • Cheddar Cheese- Adds richness, creaminess and real cheddar cheese flavor into every bite
  • Salt & Pepper – Essential for balancing and enhancing all the flavors.

Instructions

Here’s how to make this delicious meal. You can find the full ingredients list along with instructions in the recipe card below.

First, In a large skillet, brown the ground beef with the onion until fully cooked, then add garlic and chili seasoning. Stir in tomato sauce, beans, diced tomatoes, and beef broth. Bring to a simmer.

NOTE: You can leave out the chili seasoning packet and season it yourself if you'd like to. The packet is just super convenient, flavorful and cuts time.

Now, add the pasta directly to the pot and place the lid on top for about 10-12 minutes, stirring occasionally or until the pasta is tender.

PRO TIP: Be sure to stir the pasta on ocassion to prevent sticking and ensure it cooks evenly

Then, turn the heat off and stir in cubed Velveeta and shredded cheddar cheese until fully melted. Season with salt and pepper, let it rest for 5 minutes and enjoy!

PRO TIP: Cut the Velveeta into small cubs so it melts quickly and evenly.

NOTE: Let it rest before serving so the sauce can thicken up.

finished chili mac in the skillet

What Can I Serve This With?

It’s a full meal on its own, but it pairs well with Homemade Garlic Bread, cornbread, a simple green salad or vegetable.

Can I Use Ground Turkey Or Chicken Instead Of Beef?

Yes, you definitely can. Ground turkey or chicken works well and still absorbs all the chili flavors.

Do I Have To Use The Velveeta?

You don't have to, technically but I highly recommend it. The Velveeta keeps the pasta sauce silky and creamy. If you choose not to, you can replace the Velveeta with hand shredded cheddar cheese.

Can I Make This Spicy?

Yes! Add diced jalapeños, crushed red pepper flakes, cayenne, or a splash of hot sauce. You can also use hot chili seasoning or spicy Rotel instead of the regular diced tomatoes if you like heat.

Storage

Let the chili Mac cool completely and place it into an air tight container. It will last in the fridge for up to three days.

one pot chili mac

One Pot Chili Mac Recipe

One Pot Chili Mac is made with seasoned ground beef, tender pasta, beans and a delicious cheese sauce for the ultimate comfort food meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 36 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • large pot

Ingredients
  

  • 1 Pound Ground Beef
  • 1 Small Onion, chopped
  • 3 Cloves Garlic, chopped
  • 1.25 Oz Packet Chili Seasoning
  • 15 Oz Can Tomato Sauce
  • 10 Oz Can Diced Tomatoes, not drained
  • 2 Cups Beef Broth
  • 15 Oz Kidney Beans, rinsed and drained
  • 2 Cups Medium Pasta Shells
  • 8 Oz Velveeta, cubed to small pieces
  • 1.5 Cups Cheddar Cheese, hand shredded
  • Salt and Pepper to taste

Instructions
 

  • In a large skillet, brown the ground beef with the onion until fully cooked over medium high heat. Stir in the garlic and chili seasoning and let that cook for one minute. Stir in the tomato sauce, beans, diced tomatoes, and beef broth. Bring the heat down to a simmer.
  • Add the pasta directly to the pot and place the lid on top for about 10-12 minutes, stirring occasionally or until the pasta is tender.
  • Turn the heat off and stir in cubed Velveeta and shredded cheddar cheese until fully melted. Season with salt and pepper, let it rest for 5 minutes and enjoy!
Keyword one pot chili mac

Other Easy Dinner Ideas

If you like super easy to make recipes like this one, you have to try Chicken Pot Pie Pasta, Baked Italian Sunset Pasta and Crockpot Buffalo Chicken Pasta

HOT HONEY, FIG AND GOAT CHEESE DIP

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Hot honey, fig and goat cheese dip is a crowd pleasing appetizer made with creamy goat cheese, sweet fig jam, candied walnuts and hot honey garnished with fresh rosemary.

From the recipe collection of Tara Ippolito

This hot honey fig and goat cheese dip is the ultimate sweet and savory appetizer. It looks fancy super fancy but takes almost no effort at all to put together. Creamy goat cheese creates a rich, tangy base that’s layered with sweet fig jam, crunchy candied walnuts, and a drizzle of hot honey for just the right kick. Finished with fresh rosemary, every bite is balanced, bold, and completely addictive.

It’s the kind of dip that disappears fast at holidays, wine nights, and casual get togethers. Trust me, I just mad this for a holiday party and it was gone in no time. Serve it with your favorite crackers and you’ve got an elegant appetizer that feels special without even turning on the oven. Simple ingredients, big flavor, zero stress and exactly how entertaining should be.

Ingredients

Here are all of the ingredients you’ll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Goat Cheese- The creamy, tangy base that anchors the whole dip. I used The Montechevre brand in the garlic and herb flavor but plain or any flavor will work.
  • Fig Jam- Adds natural sweetness and pairs especially well with goat cheese giving the dip that classic sweet and savory contrast. I love the brand Dalmatia for this.
  • Candied Walnuts- Brings a much needed crunch and a caramelized nuttiness that adds texture and depth. I use Diamond Sweet Maple Walnuts.
  • Hot Honey- The finishing touch that ties everything together adding delicious sweet heat. I used the brand Zabs
  • Fresh Rosemary- Adds a subtle earthy, aromatic contrast that cuts through the sweetness and richness while making the dip feel fresh and elevated.

Instructions

Here’s how to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

First, spread the goat cheese evenly on the bottom of a serving dish or shallow bowl. Spoon the fig jam evenly over the goat cheese. Sprinkle chopped candied walnuts over the top.

Finish with a generous drizzle of hot honey and garnish with fresh rosemary. Serve immediately or chill until ready to serve.

What Can I Serve This With?

This dip goes together perfectly with crackers, pita chips, crostini or sliced baguette. Apple or pear slices for a gluten-free option are delicious also. I personally love any flavor of Firehook Crackers for this.

Can I Make This Dip Ahead Of Time?

Yes, you can. Just assemble everything except the hot honey, cover, and refrigerate up to 24 hours. Drizzle with hot honey just before serving.

Can I Use A Flavored Goat Cheese?

Yes, absolutely you can. I actually used a garlic and herb flavored goat cheese for this but plain and any flavor would work wonderfully. So, feel free to experiment.

Can I Use A Different Nut?

Absolutely, you can. Pecans or almonds work well, especially if they’re lightly candied or toasted.

Storage

Place it into an air tight container and into the refrigerator. It will last for up to three days.

hot honey, fig and goat cheese dip

Hot Honey, Fig And Goat Cheese Dip Recipe

Hot honey, fig and goat cheese dip is a crowd pleasing appetizer made with creamy goat cheese, sweet fig jam, candied walnuts and hot honey garnished with fresh rosemary.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 8 minutes
Course Appetizer, Snack
Cuisine American

Equipment

  • Serving Dish or Shallow Bowl

Ingredients
  

  • 8 Oz Garlic and Herb Goat Cheese or Plain, room temperature
  • ½ Cup Fig Jam
  • ½ Cup Candied Walnuts, rough chopped
  • 2 Tbs Hot Honey
  • 1 Tbs Fresh Rosemary, chopped

Instructions
 

  • Spread the goat cheese evenly on the bottom of a serving dish or shallow bowl. Spoon the fig jam evenly over the goat cheese. Sprinkle chopped candied walnuts over the top.
  • Finish with a generous drizzle of hot honey and garnish with fresh rosemary. Serve immediately or chill until ready to serve.
Keyword hot honey, fig and goat cheese dip

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, you have to try Viral Boat Dip, Easy Boursin Bruschetta Dip and Green Olive Dip.

STUFFED MUSHROOM DIP WITH SAUSAGE

by Leave a Comment

Stuffed mushroom dip with sausage is a rich and savory appetizer with browned Italian sausage and garlicky mushrooms in a creamy, cheesy sauce baked with a buttery breadcrumb topping.

From the recipe collection of Tara Ippolito

stuffed mushroom dip with sausage

This dip takes everything you love about classic stuffed mushrooms and turns it into an easy appetizer that’s packed with flavor. The combination of creamy cheeses, savory sausage, and garlicky mushrooms creates a rich and delicious bite every single time. Finished it off with a crunchy, buttery breadcrumb topping and you’ve got the perfect contrast of textures. It’s indulgent without being fussy.

This stuffed mushroom dip is the perfect thing for holidays, parties, game days, or anytime you need a crowd pleasing appetizer. It can be prepped ahead, baked just before serving, and pairs perfectly with crackers, crostini, or toasted bread. The flavors are familiar and cozy, making it a guaranteed hit with guests. Just don’t expect leftovers because this one is gonna go fast!

Ingredients

Here’s everything you’ll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Italian Sausage- Adds rich, savory flavor and depth with seasoned herbs and spices.
  • Baby Bella Mushrooms- Bring earthy, meaty flavor and soak up all the sausage drippings and garlic.
  • Garlic (fresh + garlic powder) -Fresh garlic adds bold aroma while garlic powder provides even, rounded flavor throughout the dip.
  • Cream Cheese- Creates a thick, creamy base that holds everything together.
  • Sour Cream- Adds tang and lightness, balancing the richness of the sausage and cheese.
  • Parsley- Brightens the dip with freshness and a pop of color.
  • Salt & Black Pepper- Enhance and balance all the savory flavors.
  • Mozzarella Cheese- Brings a creamy, melty texture that brings the dip together.
  • Parmesan Cheese- Adds a salty, nutty flavor.
  • Italian Seasoned Breadcrumbs- Add crunch and texture, mimicking the topping of classic stuffed mushrooms. I used the Progresso Seasoned Breadcrumbs here.

Instructions

Here’s how to make this delicious stuffed mushroom dip. You can find the full ingredients list and instructions in the recipe card below.

Preheat the oven to 375°

First, in a large skillet over medium high heat, brown the Italian sausage and drain any excess grease if needed. Add the chopped baby bella mushrooms to the pan and sauté for about 5 minutes or until all moisture cooks off. Add the chopped garlic and saute for an additional minute.

NOTE: Make sure to drain the sausage grease and cook all the water out of the mushrooms so the dip isnt runny.

cooked sausage, sausage and garlic in a skillet

Now, in a large mixing bowl, add the cream cheese, sour cream, parsley, salt, pepper, mozzrella cheese, parmesan and garlic powder. Stir in the sausage, mushroom and garlic mixture. Spread the mixture into a greased 8 x 8" baking dish.

PRO TIP: Be sure to shred the mozzarella and parmesan cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

PRO TIP: Make sure the cream cheese is room temperature before mixing it into the dip so it can incorporate more easily and evenly.

stuffed mushrooms with sausage mixture in baking dish

Next, in a small skillet, melt the butter over medium high heat and add the seasoned breadcrumbs. Stir them in for about 5 minutes or until the breadcrumbs begin to toast. Sprinkle them onto the dip and place it into the center rack of the oven for about 15- 20 minutes or until the sides are hot and bubbly and the breadcrumbs are dark brown and toasted.

PRO TIP: Cooking the dip in the center rack of oven will allow the heat to distribute evenly. That way, it will heat the dip and not burn the breadcrumbs.

stuffed mushroom dip with sausage and breadcrumb topping in a skillet

Finally, let the dip sit for 5 minutes before serving and enjoy.

PRO TIP: Letting the dip sit for 5 minutes before serving will allow it to set and firm up a bit. This will make it easier to scoop.

finished stuffed mushroom dip

What Can I Serve This With?

Crackers, crostini, toasted baguette slices, pita chips, pretzels or fresh veggies are all great choices.

Can I Make This Dip Ahead Of Time?

Yes, this can be made ahead. Assemble the dip up to a day in advance, refrigerate, then add breadcrumbs and bake before serving.

Can I Use A Different Sausage?

Absolutely. Mild or hot Italian sausage both work well, as does turkey sausage.

Can I Skip The Sausage?

Yes, for sure. This appetizer is still delicious as a vegetarian version. So, skip the sausage completely if you’d like.

Storage

Let the dip cool completely and place it into an air tight container. It will last in the fridge for up to three days.

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Check out the products that I used in this recipe tutorial on my Amazon Store.

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stuffed mushroom dip with sausage

Stuffed Mushroom Dip With Sausage Recipe

Stuffed mushroom dip with sausage is a rich and savory appetizer with browned Italian sausage and garlicky mushrooms in a creamy, cheesy sauce baked with a buttery breadcrumb topping.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Snack
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • ½ Lb Italian Sausage
  • 10 Oz Baby Bella Mushrooms, diced
  • 2 Cloves Garlic, miced
  • ½ Cup Sour Cream
  • 8 Oz Cream Cheese, room temperature
  • ½ Cup Mozzarella Cheese, hand shredded
  • ¼ Cup Parmesan Cheese, grated
  • ¼ Cup Fresh Parsley, chopped
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Butter
  • ¼ Cup Italian Seasoned Breadcrumbs

Instructions
 

  • Preheat the oven to 375°
  • In a large skillet over medium high heat, brown the Italian sausage and any excess grease if needed. Add the chopped baby bella mushrooms to the pan and sauté for about 5 minutes or until all moisture cooks off. Add the chopped garlic and saute for an additional minute.
  • In a large mixing bowl, add the cream cheese, sour cream, parsley, salt, pepper, mozzarella cheese,parmesan and garlic powder. Stir in the sausage, mushroom and garlic mixture. Spread the mixture into a greased 8 x 8” baking dish.
  • In a small skillet, melt the butter over medium high heat and add the breadcrumbs. Stir them in for about 5 minutes or until the breadcrumbs begin to toast.
  • Sprinkle the breadcrumbs onto the dip and place it into the center rack of the oven for about 15- 20 minutes or until the sides are hot and bubbly and the breadcrumbs are dark brown and toasted.
  • Finally, let the dip sit for 5 minutes before serving and enjoy.
Keyword Stuffed Mushroom Dip With Sausage

Other Easy Dip Recipes

If you like super easy to make dip recipes like this one, you have to try Boursin Fig & Hot Honey Dip, Easy Boursin Bruschetta Dip and Crockpot Street Corn Dip.

CHEESY CHICKEN CUTLETS WITH MUSHROOMS AND WHITE WINE

by Leave a Comment

Cheesy chicken cutlets with mushrooms and white wine are nestled in a flavorful pan sauce, topped with melty provolone and buttery sautéed mushrooms for an easy, restaurant style dinner at home.

From the recipe collection of Tara Ippolito

cheesy chicken cutlets with mushrooms and white wine

These cheesy chicken cutlets with mushrooms and white wine are smothered in a simple pan sauce, topped with melty provolone, and finished with buttery sautéed mushrooms. The result is an easy, restaurant style dinner made right in one skillet! It’s cozy, classic comfort food with minimal effort and maximum flavor. That mt kinda dinner! It’s perfect for busy weeknights or when you want to serve something that’s a little elevated without a lot of fuss.

This is the kind of recipe that looks and tastes like you spent hours in the kitchen. No one would ever know that it actually comes together quickly with simple ingredients. The white wine sauce, melty provolone, and sautéed mushrooms make it feel special and restaurant quality without any complicated extra steps. It’s easy enough for a weeknight, impressive enough for guests, and perfect when you want big flavor without the stress.

Ingredients

Here’s everything you’ll need to make this delicious chicken dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chicken Cutlets- Thinly sliced chicken breasts in a crispy, golden breadcrumb coating that the perfect pairing for this sauce, cheese and mushrooms. Make my recipe HERE, use your own or pickup some premade chicken cutlets at your local Italian deli.
  • Butter- Adds richness and creaminess to the base of the sauce.
  • Olive Oil- Prevents the butter from burning.
  • Garlic- Brings warmth and depth to the sauce.
  • Dry White Wine- Adds brightness, acidity and lots of flavor. Use a Chardonnay, Sauvignon Blanc or Pinot Grigio.
  • Chicken Broth- Balances the wine and brings body to the sauce.
  • Fresh Baby Bella Mushrooms- Earthy, savory and perfect with the white wine sauce. (I used a Saute kit from Giorgio Fresh. You can use that, too, or get regular mushrooms and follow the cooking instructions below)
  • Lemon Juice- Adds a touch of freshness and brightens the sauce.
  • Salt- Enhances all of the ingredients
  • Black Pepper- Cuts the savoriness of the sauce.
  • Fresh Thyme- Brings a subtle, earthy flavor to the sauce.
  • Provolone Cheese- Melts beautifully and adds a mild, creamy finish.
  • Fresh Parsley- An optional garnish that adds a pop of color.

Instructions

Here’s how to make this delicious dinner. You can find the full ingredients list along with instructions in the recipe card below.

First, in a medium sized skillet, heat olive oil over medium high heat and add the mushrooms. Sauté them until soft, then add butter, minced garlic, salt and pepper. Sauté for an additional two minutes then set them aside.

sauteed mushrooms

Now, in a large skillet with a lid, heat the olive oil and butter over medium high heat. Once the butter is melted, add the garlic and saute for one minute. Stir in the white wine and let that cook out the alcohol for about 2 minutes. Stir in the chicken broth and lemon juice. Keep the heat on medium low for about 5 minutes or until the sauce reduces slightly.

white wine pan sauce

Then, stir cold butter and season the sauce with salt, pepper and a little fresh thyme. Place the chicken cutlets into the skillet and cover each of them with two slices of provolone cheese.

Next, evenly distribute the sautéed mushrooms on top of each piece of chicken. Turn the heat to low and place the lid on top of the skillet for 2 minutes for the cheese to melt.

Finally, garnish with fresh parsley (optional) serve warm and enjoy.

What Can I Serve This With?

This chicken would be delicious paired with and pasta, rice or Sour Cream Mashed Potatoes. Even a simple side salad and crusty bread to soak up the sauce would be wonderful.

Can I Make It Without The Wine?

Yes, this dish can absolutely be made without the wine. Just add a little more chicken broth and you’ll be good to go.

Storage

Let the chicken cool completely and place it into an air tight storage container. It will last in the refrigerator for up to three days.

cheesy chicken cutlets with mushrooms and white wine

Cheesy Chicken Cutlets With Mushrooms And White Wine Recipe

Cheesy chicken cutlets with mushrooms and white wine are nestled in a flavorful pan sauce, topped with melty provolone and buttery sautéed mushrooms for an easy, restaurant style dinner at home.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • large skillet with lid

Ingredients
  

  • 4-6 Premade Chicken Cutlets
  • 3 Tbs Butter
  • 2 Tbs Olive Oil
  • 3 Cloves Garlic, minced
  • ¼ Cup Dry White Wine
  • ½ Cup Chicken Broth
  • 1 Tbs Lemon Juice
  • 8 Oz Baby Bella Mushrooms, sliced or use a mushroom saute kit from Giorgio Fresh
  • Salt and Pepper to taste
  • 1 teaspoon Fresh Thyme
  • 6 Slices Provolone Cheese
  • Fresh Parsley for garnish, optional

Instructions
 

  • In a medium sized skillet, heat 1 tbs olive oil over medium high heat and add the mushrooms. Sauté them for about 5 minutes or until soft, then add 1 tbs of butter, 1 clove of minced garlic, salt and pepper. Sauté for an additional two minutes then set them aside.
  • In a large skillet with a lid, heat 1 tbs of olive oil and 1 tbs butter over medium high heat. Once the butter is melted, add 2 cloves of minced garlic and saute for one minute. Stir in the white wine and let that cook out the alcohol for about 2 minutes. Stir in the chicken broth and lemon juice. Keep the heat on medium low for about 5 minutes or until the sauce reduces slightly.
  • Stir in 1 tbs of cold butter and season the sauce with salt, pepper and fresh thyme. Place the chicken cutlets into the skillet and cover each of them with two slices of provolone cheese.
  • Evenly distribute the sautéed mushrooms on top of each piece of chicken. Turn the heat to low and place the lid on top of the skillet for 2 minutes for the cheese to melt. Garnish with fresh parsley (optional) serve warm and enjoy.
Keyword cheesy chicken cutlets with mushrooms and white wine

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, you have to try this Chicken Divan, Chicken Frances and Crockpot Chicken & Noodles.

BOURSIN FIG & PISTACHIO HOT HONEY DIP

by 6 Comments

Boursin fig & pistachio hot honey dip is layered with sweet fig jam, crunchy pistachios, and a drizzle of hot honey for a delicious, crowd pleasing appetizer.

From the recipe collection of Tara Ippolito

This Boursin Fig & Pistachio Hot Honey Dip is one of those effortless appetizers that looks fancy but takes just minutes to put together. Creamy garlic and herb Boursin is layered with sweet fig jam, crunchy pistachios, and finished with a drizzle of hot honey for the perfect sweet and savory bite. It’s basically a cheese board in dip form. This dip is perfect for holidays, parties, or an easy wine-night snack.

This dip delivers big, bold flavor with almost no effort at all. The creamy, herby Boursin paired with sweet fig jam, crunchy pistachios, and a drizzle of hot honey hits every note. Its sweet, savory, creamy, and crunchy all in one scoop! It looks like a show stopping appetizer, but comes together in just minutes. Its perfect for entertaining, holidays, or an easy “I brought something impressive” moment. Im telling you, I took this to a holiday party last week and everyone went crazy for it. This one is a must try, for sure.

Ingredients

Here’s everything you’ll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Instructions

Here’s how to make this amazingly delicious dip. You can find the full ingredients along with instructions in the recipe card below.

First, place both packages of Boursin in a shallow serving dish and spread evenly. Spoon the fig jam over the cheese and gently spread it to cover.

PRO TIP: Let the Boursin sit at room temperature for 10–15 minutes for easier spreading.

boursin cheese and fig jam

Now, sprinkle the chopped pistachios evenly over the fig layer. Drizzle the top with the hot honey.

PRO TIP: Don’t overdo the hot honey. A light drizzle goes a long way

boursin cheese, fig jam, pistachios and hot honey

Finally, serve with crostini, crackers, or sliced baguette.

PRO TIP: Use a shallow dish so you get all the layers in every scoop.

Can I Make This Dip Ahead Of Time?

Yes, you can make this dip ahead of time. Assemble everything except for the hot honey and add it right before serving.

What Boursin Cheese Flavors Can I Use?

Garlic and Herb is the most common flavor to use for this dip and pairs the best with the hot honey and fig jam. The Shallot And Chive flavor works well, too.

Can I Use A Different Type Of Jam?

Yes, you absolutely can. Apricot, cherry raspberry or cranberry preserves would all be great to use.

Can I Use A Different Nut?

Yes, you can. Walnuts, pecans or almonds would all work here, too.

Storage

Place the dip into an air tight container and it will last in the refrigerator for up to three months.

boursin fig & pistacio hot honey dip

Boursin Fig & Pistachio Hot Honey Dip Recipe

Boursin fig & pistachio hot honey dip is layered with sweet fig jam, crunchy pistachios, and a drizzle of hot honey for a delicious, crowd pleasing appetizer.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 2 Boxes (5.2 Oz Each) Garlic And Herb Boursin Cheese
  • ½-3/4 Cup Fig Jam
  • ⅓ Cup Pistachios, shelled and rough chopped
  • 2-3 Tbs Hot Honey

Instructions
 

  • Place both packages of Boursin cheese in a shallow serving dish and spread evenly. Spoon the fig jam over the cheese and gently spread it to cover.
  • Sprinkle the chopped pistachios evenly over the fig layer. Drizzle the top with the hot honey.
  • Finally, serve with crostini, crackers, or sliced baguette.

Other Easy Dip Recipes

If you like super easy to make appetizers like this one, you have to try this Green Olive Dip, Crockpot Street Corn Dip and BLT Dip.

DEVILED EGGS WITH BACON

by 1 Comment

Deviled eggs with bacon are creamy, smoky, and irresistibly delicious and take the classic appetizer to a whole new level.

From the recipe collection of Tara Ippolito

deviled eggs with bacon

These deviled eggs with bacon hit every delicious appetizer mark. They’re creamy, tangy, smoky, and crunchy. The crispy bacon garnish on top adds texture and depth so each bite feels elevated compared to the classic version. They’re simple to make but taste like something you’d order at a great brunch spot. Not to mention they’re a holiday appetizer staple.

These are truly a guaranteed crowd pleaser for holidays, parties, football games, and everything in between. The ingredients are simple, the steps are easy, and you can make them ahead of time. They’re the perfect appetizer for anyone who wants maximum flavor with minimal effort.

Ingredients

Here’s everything you’ll need to make this delicious appetizer. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Eggs- The base of the recipe. The firm whites and rich yolks create the creamy filling
  • Dukes Mayonnaise- Adds creaminess, body, and that classic deviled-egg silky texture. Any brand will do but I prefer Dukes for this because it has just a slight tang to it.
  • Yellow Mustard- Brings tang, brightness, and a little bite so the filling isn’t bland.
  • Vinegar- A splash of acidity balances the richness and “lifts” the flavor.
  • Dill Pickle Relish- Brings tang, crunch and balance. Make sure its dill- sweet relish is not recommened.
  • Salt- Enhances all of the ingredients.
  • Black Pepper- Brings a warm, subtle heat.
  • Bacon- The star of the show! It’s smoky, salty, crispy flavor that gives these deviled eggs their special flavor.
  • Paprika- An optional garnish that brings som

Instructions

Here’s what you’ll need to do to make these delicious deviled eggs. You can find the full ingredients list with instructions in the recipe card below.

First, place the eggs in a single layer in a large pot with a lid and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice-water bath for 5 minutes and peel once they’re fully cooled.

PRO TIP: Carefully placing the eggs in an ice bath with halt the cooking process and prevent the eggs from overcooking.

eggs in an ice bath

Next, slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl or food processor. Set the whites on a plate or a serving tray. Add the mayonnaise, mustard, vinegar, chopped bacon, salt, and black pepper. Mix until smooth and creamy. Adjust seasonings to taste.

PRO TIP: You can mash the filling by hand but a food processor works wonders here for a smooth consistency.

egg mixture in the food processor

Finally, spoon or pipe the yolk mixture into each egg white half. Garnish with a small crispy piece of bacon and a pinch of paprika. Refrigerate for at least 30 minutes so the filling sets and the flavors come together.

NOTE: In the photo you will see a green olive as a garnish. I added that because thats how my mother used to make them but thats completely up to you.

PRO TIP: You can spoon the filling into the eggs or better yet, use a piping bag for a really nice presentation.

finished deviled eggs

Can I Make These Ahead Of Time?

Yes, these can be made ahead of time. You can prep them up to 24 hours in advance. Store the whites and filling separately, then pipe and garnish right before serving. This keeps everything fresh and prevents watery filling.

Why Is My Filling Runny?

Your filling is probably runny due to too much mayo, mustard, or relish. Add one or more mashed yolks to tighten it back up.

Can I Use Sweet Pickle Relish Instead Of Dill?

No, sweet relish is not recommended here. It will add sugar to the filling and throw off the savory flavors. Stick with dill relish for best results.

Storage

Place the deviled eggs in an air tight container and into the refrigerator. They’ll will last for up to three days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Wooden Deviled Egg Platter- This makes for a really nice presentation. Holds 24 half eggs.
  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.
  • Piping Bags With Tips- This is also a nice touch that makes a beautiful presentation. They're stainless steel 1M star tips for piping, 10 piece disposable piping bags.
deviled eggs with bacon

Deviled Eggs With Bacon Recipe

Deviled eggs with bacon are creamy, smoky, and irresistibly delicious and take the classic appetizer to a whole new level.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Appetizer, Snack
Cuisine American

Ingredients
  

  • 12 Eggs Eggs
  • ¼ Cup Mayonnaise
  • 2 Tbs Dill Pickle Relish
  • 1 teaspoon Yellow Mustard
  • Vinegar- just a small splash
  • Salt and Pepper to taste
  • 5 Strips Bacon, cooked and crumbled into small pieces save one strip for garnish
  • Paprika for garnish

Instructions
 

  • Place the eggs in a single layer in a pot and cover with cold water. Bring to a boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 10–12 minutes. Transfer the eggs to an ice-water bath for 5 minutes and peel once they’re fully cooled.
  • Slice each egg in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Set the whites on a plate or tray. Add the mayonnaise, mustard, vinegar, chopped bacon, relish, salt, and black pepper. Mix until smooth and creamy. Adjust seasonings to taste.
  • Finally, spoon or pipe the yolk mixture into each egg white half. Garnish with a small crispy piece of bacon and a pinch of paprika. Refrigerate for at least 30 minutes so the filling sets and the flavors come together.
Keyword deviled eggs with bacon

Other Easy Appetizers

If you like super easy to make appetizers like this one, you have to try Sausage And Cheesy Sausage Wonton Cups, Viral Boat Dip and Easy Crab Bites.

RUSSIAN BEEF STROGANOFF

by 2 Comments

This authentic Russian beef stroganoff is made with tender beef, mushrooms, onions and a rich sour cream sauce served over egg noodles for a delicious comfort food meal.

From the recipe collection of Tara Ippolito

This Russian beef stroganoff recipe is straight from my mother who is a Russian immigrant herself. We grew up loving this dish! If you’ve only had the American version of stroganoff with canned soup, this is about to change your life. It’s rich, silky, and kind of elegant for something that comes together in just one pan. Tender beef, sautéed mushrooms, onions, and a creamy, tangy sauce that clings to noodles in all the best ways. Don’t get me wrong, I love the American version, too! But this one is next level.

This is one of those comfort meals that feels cozy enough for a weeknight dinner, but impressive enough to serve at a dinner party . My family practically licks the plates clean every time I make it, myself included! I promise, the leftovers (if you’re lucky enough to have any) are even better the next day.

What Makes This Version Authentic?

Classic Russian stroganoff uses sour cream, mustard, and no canned soup. It relies on the flavor of beef and mushrooms instead of shortcuts. It’s creamy, tangy, and savory!

Ingredients

Here’s everything you’ll need to make this delicious dinner. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Filet Mignon- A tender protein that stays juicy and melts in your mouth when thinly sliced and flash seared.
  • Flour- Coats the beef and gives it a nice crust.
  • Sliced Baby Bella Mushrooms- Adds texture, savoriness and absorbs lots of that delicious sauce.
  • Sliced White Onion- Adds a touch of sweetness and texture.
  • Butter And Oil- Brings richness to the sauce and prevents the butter from burning when flash frying the beef.
  • Beef Broth- The savory base that adds lots of flavor and cuts the creaminess of the sauce.
  • Russian Mustard- Brightens the dish and adds that classic Russian Tang.
  • Tomato Paste- Adds a subtle sweetness and balances the richness of the sauce.
  • Minced Garlic- Brings bold, savory flavor.
  • Room Temperature Sour Cream- Creamy, tangy and the backbone of the sauce.
  • Worcestershire Sauce- Adds savory flavor and color.
  • Salt- Enhances all of the ingredients.
  • Black Pepper- Cuts the richness of the sauce.
  • Egg Noodles- The traditional thing to serve with this meal because it soaks up all the incredible sauce.

Instructions

Here’s what you’ll need to do to make this delicious meal. You can find the full ingredients list and measurements along with instructions in the recipe card below.

First, thinly slice the filet and season it with salt and pepper. Coat it in flour then flash sear it in butter and oil over medium high heat in a large skillet and set it aside.

NOTE: Only cook the beef until browned. You really want to make sure not to over cook the meat.

filet flash seared

Then, add a little more butter and sauté the thinly sliced onions until soft. Add the mushrooms and saute for 3 minutes, stirring frequently. Add the garlic and saute for an additional minute.

mushrooms and onion in large skillet

Now, sir in the tomato paste and Russian mustard for two minutes. Add the Worcestershire sauce and saute for one minute.

NOTE: If you can’t find Russian mustard, the same amount of Dijon mustard will do.

mushrooms and onions with mustard and tomato paste

Next, add the beef broth and let that cook for about 5 minutes before turning the heat to low and slowing stirring in the sour cream.

PRO TIP: Add the sour cream once it’s at room temperature and be sure the heat is low so it doesn’t separate.

NOTE: If you're watching your sodium, use low sodium beef broth.

Then, add the filet back into the skillet (plus and juices that accumulated in the dish) and stir it in. Season the sauce with salt and pepper to taste.

Finally, turn the heat off and gently stir in the cooked egg noodles. Let it sit for about 5 minutes then serve and enjoy!

PRO TIP: Letting it sit for a few minutes will thicken up the sauce.

finished russian beef stroganoff

Can I Use Something Besides Beef Tenderloin?

Yes, anything that’s tender and quick cooking would work like sirloin, tenderloin, ribeye or filet.

Storage

Let the stroganoff cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days. This can be frozen, too. Just place it into a freezer safe air tight container and it will last in the freezer for 3 months. You can add a touch of sour cream if needed once it’s reheated.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Caraway Large Skillet- My favorite cookware!! 12" non stick, non toxic skillet with lid. Oven safe
  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.
russian beef stroganoff

Russian Beef Stroganoff Recipe

This authentic Russian beef stroganoff is made with tender beef, mushrooms, onions and a rich sour cream sauce served over egg noodles for a delicious comfort food meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American, russian

Ingredients
  

  • 1.5 Pounds Filet Mignon
  • 2 Tbs Flour
  • 3 Tbs Butter
  • 2 Tbs Olive Oil
  • 1 Large White Onion, sliced
  • 8 Oz Baby Bella Mushrooms, sliced
  • 3 Cloves Garlic, minced
  • 2 Tbs Tomato Paste
  • 1 teaspoon Russian Mustard or Dijon Mustard
  • 1 Cup Beef Broth
  • ½ Cup Sour Cream, room temperature
  • 1 Tbs Worcestershire Sauce
  • Salt and Pepper to taste
  • 12 Oz Egg Noodles

Instructions
 

  • Thinly slice the filet and season it with salt and pepper. Coat it in flour then flash sear it in 2 tbs of butter and oil over medium high heat in a large and set it aside.
  • In the same skillet, add 1 tbs of butter and sauté the thinly sliced onions for about 4 minutes or until soft. Add the mushrooms and saute for 3 minutes, stirring frequently. Add the garlic and saute for an additional minute.
  • Sir in the tomato paste and Russian mustard for two minutes. Add the Worcestershire sauce and saute for one minute.
  • Stir in the beef broth and let it cook for about 5 minutes before turning the heat to low and slowing stirring in the sour cream.
  • Add the filet back into the skillet (plus and juices that accumulated in the dish) and stir it in. Season the sauce with salt and pepper to taste.
  • Turn the heat off and gently stir in the cooked egg noodles. Let it sit for about 5 minutes then serve and enjoy!
Keyword Russian Beef Stroganoff

Other Easy Egg Noodle Recipes

If you like super easy to make recipes that use egg noodles like this one, you have to try Crockpot Beef And Noodles, Creamy Cafeteria Noodles and Cheesy Beef Noodle Casserole.

HOMEMADE TURKEY GRAVY WITH PAN DRIPPINGS

by Leave a Comment

Make the best homemade turkey gravy with pan drippings by using simple ingredients like drippings, broth, flour and a splash of white wine that’s perfect for the holidays.

From the recipe collection of Tara Ippolito

If you’re looking for the easiest way to turn your turkey dinner from “good” to “oh my God, this is amazing,” make this homemade gravy with pan drippings. This is just like my Mom makes! It’s buttery, savory, perfectly seasoned, and honestly tastes like something you’d get out at a restaurant. The best part is that you can transform those golden pan drippings into something incredibly delicious in just a few minutes. Add a splash of white wine for brightness, whisk in some broth and flour, and you’ll end up with a gravy that blows anything from a jar completely out of the water.

This gravy uses real turkey drippings, which gives it deep, savory flavor you just can’t get from a jar or packet. This stuff is the real deal! Simple seasonings let the turkey flavor shine, and you can make it as thick or thin as you like. It’s THE gravy that my family serves at every holiday and I promise it will become your new go to, too!

Ingredients

Here is everything you’ll need to make this delicious turkey gravy. You can find the full ingredients list with measurements and instructions in the recipe card below.

  • Turkey Drippings- Adds lots of deep, savory turkey flavor.
  • Flour- Thickens the gravy to the perfect consistency.
  • Low Sodium Chicken broth- Adds body, volume and lots of flavor. Low sodium broth lets you control the salt levels, too!
  • White Wine- Brightens and balances richness of the gravy.
  • Salt- Only add if needed, the drippings will contain salt and enhance the other ingredients.
  • Black Pepper- Cuts the richness of the gravy.
  • Seasonings- Use chopped thyme, rosemary, and/or sage to flavor the gravy and add traditional holiday flavors to it.

Instructions

Here’s what you’ll need to do to make this delicious turkey gravy. You can find the full ingredients list along with instructions in the recipe card below.

First, strain your turkey drippings into small bowl or large measuring cup. Let it sit for a few minutes until the fat rises to the top. Skim most of it off leaving about 2 tbs for flavor. Add the drippings to a saucepan over medium high heat and whisk in the flour for about 2 minutes or until it makes a thick paste.

Note: If the flour is not a thick paste, add a tbs more at a time until it is.

Once the flour starts to get golden brown, whisk in the white wine and let that cook for about 2 minutes whisking continuously. Slowly whisk in the chicken broth and let the gravy cook over medium low heat for about 10 minutes whisking frequently until it thickens up.

Pro Tip: Chardonnay, Sauvignon Blanc and Pino Grigio are all great choices to use for this gravy.

whisking gravy in sauce pot

Then, stir in chopped thyme, rosemary and pepper. Taste the gravy and add salt as needed. Serve in a gravy boat and enjoy!

Pro Tip: The gravy should thinly coat the back of a spoon when finished. Thats an indicator of a great gravy!

finished gravy

How Do I Fix Gravy That’s Too Thin?

That’s an easy fix! Just it simmer for a few minutes to reduce and it will thicken up. Or, you can whisk in a little slurry (1 teaspoon flour or cornstarch mixed with broth) and that should do the trick.

How Do I Fix Gravy That’s Too Thick?

That’s an even easier fix! Just whisk in a splash of broth or water until it reaches the consistency you want.

Can I Make This Without The Wine?

White wine adds acidity and brightness that cuts through the richness of the gravy. It also enhances the savory flavor without making it taste like wine. That said, yes you can omit it if you’d prefer. Just replace it with a little more broth.

What Can I Serve This With?

This gravy is the best over a Traditional Holiday Turkey or Sour Cream Mashed Potatoes.

Storage

Let the gravy cool completely and place it into an air tight container. It will last in the refrigerator for up to three days. This freezes well, too. Just place it into a freezer safe air tight container and it will last for up to 3 months.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

homemade turkey gravy with pan drippings

Homemade Turkey Gravy With Pan Drippings Recipe

Make the best homemade turkey gravy with pan drippings by using simple ingredients like drippings, broth, flour and a splash of white wine that’s perfect for the holidays.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American

Equipment

  • Small Sauce Pot

Ingredients
  

  • 1 Cup Roasted Turkey Pan Drippings
  • ½ Cup Flour
  • 2 TBS White Wine
  • 3.5 Cups Chicken Broth
  • Salt, optional use if needed
  • ½ teaspoon Black Pepper
  • 1 teaspoon Fresh Thyme
  • 1 teaspoon Fresh Rosemary

Instructions
 

  • Strain your turkey drippings into small bowl. Let it sit for a few minutes until the fat rises to the top. Skim most of it off leaving about 2 tbs for flavor. Add the drippings to a saucepan over medium high heat and whisk in the flour for about 2 minutes or until it makes a thick paste. Add a little more flour if needed.
  • Once the flour starts to get golden brown, whisk in the white wine and let that cook for about 2 minutes whisking continuously. Slowly whisk in the chicken broth and let the gravy cook over medium low heat for about 10 minutes whisking frequently until it thickens up.
  • Finally, stir in chopped thyme, rosemary and pepper. If the gravy is a bit too thick, whisk in a little more chicken broth. It Taste the gravy and add salt as needed. Serve in aand enjoy!
Keyword Homemade Turkey Gravy With Pan Drippings

Other Holiday Must Have Recipes

If you like super easy to make holiday recipes, you have to make these Cheesy Baked Artichoke Hearts, Easy Cornbread Stuffing and Mini Loaded Baked Potatoes.

FRENCH ONION BROCCOLI CASSEROLE

by 1 Comment

French Onion Broccoli Casserole is rich, creamy, and loaded with tender broccoli, melty cheese, and a crispy onion topping for a delicious and easy to make side dish

From the recipe collection of Tara Ippolito

french onion broccoli casserole

This French Onion Broccoli Casserole is the perfect mix of rich, creamy and cheesy textures. The crispy fried onion topping makes every bite extremely addictive along with that delicious French onion flavor. The tender broccoli adds just enough freshness to balance all the richness, so it never feels too heavy either. It’s super easy to make and a total holiday crowd pleaser! It pairs well with turkey, ham, or basically anything on the table. But it’s just as awesome on a weeknight when you want something cozy and satisfying.

This casserole gives you all the cheesy, comforting flavors you crave with almost zero effort. It’s a simple, affordable side dish that instantly elevates dinner and makes vegetables feel exciting. The French onion topping adds a crunchy, savory finish that tastes like you spent way more time in the kitchen than you actually did. Whether you’re feeding picky eaters, planning a holiday spread, or just want a cozy weeknight win, this one hits all the marks.

Ingredients

Here’s everything you’ll need to make this delicious casserole. You can find the full ingredients list along with measurements and instructions in the recipe card below.

Instructions

Here’s how to make this delicious broccoli casserole. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350°

First, steam the broccoli and add it to a large bowl. Add the low sodium cream of mushroom soup, Heluva Good French onion dip and hand shredded cheese. Season it with salt and pepper and mix everything together until it’s evenly combined.

NOTE- The cheese, cream of mushroom soup and French onion dip will all add salt to the dish so only add extra if needed.

NOTE- Feel free to chop the broccoli up a little to create a smoother texture

broccoli, onion dip and cheese mixed in a large bowl.

Now, add the mixture to a 9 x 9” greased baking dish and smooth it out so that it’s flat and even. Place it into the center rack of the oven, uncovered, for 25 minutes.

NOTE: Placing it into the center rack of the oven will let the air to circulate around it and cook evenly.

baked french onion broccoli casserole

Then, carefully remove the casserole from the oven and top it with more cheese and the crispy fried onions. Place it back into the oven for another 5 minutes.

NOTE- Be sure to shred the cheddar cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

french onion broccoli casserole with toppings

Finally, let the casserole rest for 5-10 minutes before serving and enjoy!

PRO TIP- Letting the casserole rest will allow it to thinking up and set before serving so it won’t be a runny mess.

finished broccoli french onion casserole

Can This Be Made With Fresh Broccoli?

Yes, fresh broccoli works great in this casserole. For the best texture, lightly steam or blanch it before mixing it into the sauce so it’s crisp and tender, not raw.

How Do I Steam The Fresh Broccoli?

Put the broccoli in a microwave safe bowl with a few tablespoons of water, cover, and microwave for 4–6 minutes. Just make sure to drain any excess water before adding it to the casserole so the dish doesn’t get watery.

Can I Make This Ahead Of Time?

Yes, this casserole can be made ahead of time. Just assemble it as the instructions say, cover it tightly and place it into the refrigerator for up to 24 hours.

Can I Add Protein To This?

Yes, you definitely can. Stir in some cooked shredded chicken or diced ham and you’ve got a complete meal.

What Can I Serve This With?

This casserole can be served with just about anything. It would be perfect for a major holiday next to an Orange Roasted Turkey or Baked Spiral Ham. It’s also easy enough to serve for a casual dinner at home with some Old Fashioned Meatloaf or Classic Chicken Cutlets.

Storage

Let the casserole cool completely then place it into an air tight container and into the refrigerator. It will last for up to three days. This recipe freezes well, too! Just place it into a freezer safe air tight container and it will last for up to three months.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe.
  • XL Cheese Grater- Stainless steel, dishwasher safe and just the right tool to shred the cheese for this recipe.
  • Pyrex Mixing Bowls- Large, glass mixing bowls with lids. Dishwasher and microwave safe.
french onion broccoli casserole

French Onion Broccoli Casserole Recipe

French Onion Broccoli Casserole is rich, creamy, and loaded with tender broccoli, melty cheese, and a crispy onion topping for a delicious and easy to make side dish
3 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American

Equipment

  • 9 x 9" Baking Dish

Ingredients
  

  • 20 Oz Birds Eye Steam Fresh Frozen Broccoli Florets chopped or left whole depending of preference
  • 10.5 Oz Low Sodium Cream Of Mushroom Soup
  • 1 Cup Refrigerated French Onion Dip
  • 1 Cup Hand Shredded Cheddar Cheese
  • 1 Cup Crispy Fried Onions
  • Salt and Pepper to taste Only add salt if needed

Instructions
 

  • Preheat the oven to 350°
  • Steam the broccoli and add it to a large bowl. Add the add the low sodium cream of mushroom soup, refrigerated french onion dip and ½ cup of the hand shredded cheese. Season it with salt (optional) and pepper and mix everything together until it’s evenly combined.
  • Add the mixture to a 9 x 9" greased baking dish and smooth it out so that it’s flat and even. Place it into the center rack of the oven, uncovered, for 25 minutes.
  • Carefully remove the casserole from the oven and top it with the rest of the cheese and the crispy fried onions. Place it back into the oven for another 5 minutes.
  • Finally, let the casserole rest for 5-10 minutes before serving and enjoy!
Keyword french onion broccoli casserole

Other Easy Casserole Side Dish Recipes

If you like super easy to make side dish casserole recipes like this one, you’ll love this Cheesy Hashbrown Casserole, Cheesy Baked Artichoke Hearts and Frozen Mixed Vegetable Casserole.

CREAMY CAFETERIA NOODLES WITH CHICKEN

by 2 Comments

Creamy cafeteria noodles with chicken are made with egg noodles cooked in broth, cream of chicken soup, butter and tossed with chicken for a meal the whole family will love.

From the recipe collection of Tara Ippolito

These creamy cafeteria noodles with chicken is a delicious spin off of my most viral recipe ever- cafeteria noodles! Every time I share it, people go wild for it. The sauce is so rich and buttery and adding tender chicken turns it into a complete, stick to your ribs dinner. This meal feels like pure nostalgia in a bowl. It’s simple, easy to make, and insanely satisfying. This is proof that comfort food doesn’t have to be complicated to be crazy good.

If you’re craving something budget friendly, family approved, and ridiculously comforting, this is it! It uses simple pantry staples that you probably already have right now. It come together fast, and tastes like the kind of nostalgic noodles you grew up loving. But now, it’s upgraded with juicy chicken to make it a full meal. It’s the perfect weeknight dinner when you don’t want to think too hard, but still want something the whole family will love.

Ingredients

Here’s everything you’ll need to make this delicious meal. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Egg Noodles- Any size or shape of egg noodles would be great to use for this recipe. They will soak up all the delicious broth perfectly.
  • Cream Of Chicken Soup With The Herbs- Regular Cream Of Chicken Soup or Cream Of Chicken Soup With Herbs are both to use here. Adds lots of creamy, savory flavor to the dish.
  • Chicken Broth- Use low sodium chicken broth to control the salt level. Thins the sauce and cooks the egg noodles perfectly giving them lots of flavor.
  • Chicken Bullion- Just a little bit of this seasoning will give the broth so much incredible flavor.
  • Black Pepper- Cuts the richness of the sauce.
  • Unsalted Butter- Adds a richness and creaminess to the noodles. Also, lets you control the salt levels.
  • Dried Parsley (optional)- A tiny bit on the top for garnish will give these noodles a little pop of color.

Instructions

Here’s how to make this delicious dinner. You can find the full ingredients list and instructions in the recipe card below.

First, in a large skillet with a lid, add the chicken broth, cream of chicken soup with the herbs and butter over medium high heat. Season it with chicken bullion and pepper. Whisk everything together until the butter is melted and the ingredients are evenly combined. Add the egg noodles and spread them around until they’re evenly submerged in the liquid.

Note: Chicken bullion and cream of chicken soup contains salt, so to control that a bit, were using other low sodium ingredients. Feel free to add more salt at the end if needed.

egg noodles in the skillet

Let them boil for two minutes and place the lid on top of the skillet. Turn the heat down to low and let it simmer for 10 minutes to let the noodles are fully cooked.

Note: If it seems like there may be a little more liquid then there should be don't worry-It will thicken up.

egg noodles submerged in broth


Finally, add the chicken and give the noodles one last big stir. Garnish with parsley (optional), place the lid back on the pan for 5 minutes and enjoy!

Pro Tip: Let the chicken and noodles rest for 5 minutes to let the sauce thicken up a bit and soak up all that delicious sauce.

finished creamy cafeteria noodles with chicken


What Can I Serve These With?

This dish goes great with just about anything. We like to serve this with a simple vegetable on the side like Frozen Roasted Green Beans or Garlic Parmesan Broccoli.

Storage

Let the noodles cool completely and place them into an air tight container. They can last in the refrigerator for up to three days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

  • Chicken Bullion- Perfect flavor enhancer for soups, sauces or stews.
  • Caraway Skillet- This is my favorite cookware of all time and I can't recommend it enough. They're non toxic, non stick and oven safe.
  • Storage Containers- These are my favorite. They're the perfect size for storing leftovers, BPA free and dishwasher safe
creamy cafeteria noodles with chicken

Creamy Cafeteria Noodles With Chicken Recipe

Creamy cafeteria noodles with chicken are made with egg noodles cooked in broth, cream of chicken soup, butter and tossed with chicken for a meal the whole family will love.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American

Equipment

  • Large Skillet With A Lid

Ingredients
  

  • 10.5 Oz Cream Of Chicken Soup With The Herbs
  • 12 Oz Bag Egg Noodles
  • 4 Cups Low Sodium Chicken Broth
  • 1 teaspoon Chicken Bullion
  • 1 teaspoon Black Pepper
  • 4 Tbs Unsalted Butter
  • 1 Rotisserie Chicken, shredded

Instructions
 

  • In a large skillet with a lid, add the chicken broth, cream of chicken soup with the herbs and butter over medium high heat. Season it with chicken bullion and pepper.
  • Whisk everything together until the butter is melted and the ingredients are evenly combined. Add the egg noodles and spread them around until they’re evenly submerged in the liquid.
  • Let them boil for two minutes and place the lid on top of the skillet. Turn the heat down to low and let it simmer for 10 minutes to let the noodles cook fully.
  • Finally, add the chicken an give the noodles one last big stir before serving. Garnish with parsley (optional), place the lid back on the pan for 5 minutes to allow it to thicken up a bit and enjoy!
Keyword creamy cafeteria noodles with chicken

Other Easy Egg Noodle Recipes

If you like super easy to make recipes using eggnoodles like this one, you have to try this Crockpot Beef And Noodles, Chicken Pot Pie Pasta, Crockpot Chicken And Noodles.

EASY CROCKPOT LASAGNA WITH MEAT SAUCE (NO BOIL NOODLES)

by 5 Comments

Easy crockpot lasagna with meat sauce (no boil noodles) layers tender pasta, rich meaty sauce, and creamy melted cheese into a comforting, cozy dinner that slow cooks to perfection.

From the recipe collection of Tara Ippolito

This easy crockpot lasagna is the ultimate set it and forget it comfort meal. It’s got all the cozy, homemade flavor of classic baked lasagna without any of the fuss. The slow cooker does the work for you. The meat sauce simmers while the noodles soften and the cheese melts into rich, bubbly layers. It’s family-friendly, and perfect for busy weekday dinners.

I’ve tested this recipe until it came out perfect. There’s no mushy noodles, just rich meaty sauce, melty cheese, and hearty layers. It’s foolproof, easy, and tastes like you spent all day in the kitchen. Trust me, you’re going to love this one.

Ingredients

Here are the list of ingredients that you’ll need for this recipe along with some tips to make this crockpot lasagna the best that it can be.

  • Ground Beef- Use 80/20 ground beef for a delicious and flavorful meat sauce.
  • Tomato Sauce- You can use any jarred tomato sauce that you’d like but I recommend Raoes or Victorias. In my opinion, they’re worth spending a few extra bucks on for their great quality.
  • Lasagna Noodles- No Boil lasagna noodles make making this recipe a breeze and saves lots of time.
  • Ricotta Cheese- Whole milk ricotta cheese helps to keep the noodles nice and moist so they can cook through.
  • Mozzarella Cheese- Use hand shredded mozzarella cheese here and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.
  • Parmesan Cheese- Adds salty, nutty and bold flavor to the dish.
  • Egg- Helps bind the cheese together.
  • Seasonings- Salt enhances the flavors of all the other ingredients, black Pepper balances the richness of the cheese and the oregano brings an Italian herb flavor and savory feel when blended into the cheeses. The garlic powder gives the meat sauce a savory, garlicky taste throughout.
  • Parsley- An optional garnish, but I love adding a little pop of color to the finished lasagna.

How To Make It

First, in a large skillet, brown the ground beef over medium high heat and break it into small pieces as it cooks. lightly season it with salt, pepper and garlic powder. Stir in the tomato sauce and let it simmer for 5 minutes.

NOTE: It may seem like you’re making a lot of sauce but you’re gonna need it. The lasagna noodles will absorb a lot as it cooks so don’t worry.

Now, add about ½ a cup of meat sauce to the bottom of a greased crockpot and add later of the lasagna noodles on top.

PRO TIP: Spraying the inside of the crockpot with a little cooking spray will prevent the lasagna from cooking.

NOTE: Break the lasagna sheets into smaller pieces to fit and cover the edges more evenly.

Then, in a medium sized bowl, stir together the ricotta cheese, shredded mozzarella cheese, egg, Parmesan, salt, pepper and oregano. Place half of the ricotta mixture on top of the noodles and spread it out evenly using the back of a spoon.

Next, repeat the layers of meat sauce, lasagna and ricotta cheese. End the layers with lasagna sheets and the rest of the meat sauce.

NOTE: Be conscious of how much meat sauce you’re using because you want to save about a cup to top it off.

Then, set the crock pot to low for about 3-4 hours or until the noodles are cooked all the way through and the sides and hot and bubbly.

PRO TIP: Simple place a butter knife into the center of the lasagna to test if the noodles are cooked all the way through. If it slides through with ease, you’re good to go.

Now, add some shredded mozzarella cheese to the top and sprinkle it with parsley. Place the lid back on top of the crockpot for 15 minutes or until the cheese is melted. Serve warm and enjoy!

What Should I Serve This With?

We like to serve this with some Homemade Garlic Bread or a nice, big side salad. Keep the sides simple because the lasagna is super hearty and filling.

Do I Have To Use No Boil Noodles?

No, you don’t have to necessarily use no boil lasagna noodles. Regular lasagna sheets are ok to use and usually cheaper than those marketed as “no boil” noodles. They’ll cook just fine in the crock pot.

Storage

Let the lasagna cool completely then place it into an air tight container. It will last in the fridge for up to three days.

This recipe freezes well, too. Place it into an air tight freezer safe container. It will last in the freezer for up to 2- 3 months. Just let it thaw in the refrigerator over night before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Crockpot- A large, 8 QT crock pot with a high/low setting and dishwasher safe. Perfect for large meals like this one.
  • XL Cheese Grater- Stainless steel, dishwasher safe and a great tool for shredding the cheese needed for this recipe.
  • Storage Containers- These are my favorite! They’re BPA Free and come with air tight lids. They're freezer safe, too.

Easy Crockpot Lasagna With Meat Sauce (No Boil Noodles) Recipe

Easy crockpot lasagna with meat sauce (no boil noodles) layers tender pasta, rich meaty sauce, and creamy melted cheese into a comforting, cozy dinner that slow cooks to perfection.
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 11 minutes
Course Main Course
Cuisine American, Italian

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 1.5 Pounds Ground Beef
  • 4 Cups Tomato Sauce (I used Raoes)
  • 10 No Boil Lasagna Sheets
  • 2 Cups Mozzarella Cheese
  • 15 Oz Ricotta Cheese
  • ½ Cup Parmesan Cheese
  • Salt and Pepper to taste
  • 1-2 Tbs Oregano
  • 1 Tbs Garlic Powder
  • 2 Tbs Parsley

Instructions
 

  • In a large skillet, brown the ground beef over medium high heat and break it into small pieces as it cooks. lightly season it with salt, pepper and garlic powder. Stir in the tomato sauce and let it simmer for 5 minutes.
  • Spray the inside of the crockpot with cooking spray and add about ½ a cup of meat sauce to the bottom. Top it with a later of the lasagna noodles. Break them up into smaller pieces to fit and line the crockpot.
  • In a medium sized bowl, stir together the ricotta cheese, shredded mozzarella cheese, egg, Parmesan, salt, pepper and oregano. Place half of the ricotta mixture on top of the noodles and spread it out evenly using the back of a spoon.
  • Repeat the layers of meat sauce, lasagna and ricotta cheese. End the layers with lasagna sheets and the rest of the meat sauce. It may look like the lasagna is over sauced but the noodles will absorb a lot of the liquid when cooking.
  • Set the crock pot to low for about 3-4 hours or until the noodles are cooked all the way through and the sides and hot and bubbly. Add some shredded mozzarella cheese to the top and sprinkle it with parsley.
  • Place the lid back on top of the crockpot for 15 minutes or until the cheese is melted. Serve warm and enjoy!
Keyword easyvcrockpot lasagna with meat sauce (no boil noodles)

Other Easy Crock Pot Meals

If you like super easy to make crock pot meals like this you, you have to try Crock Pot Beef And Noodles, Crockpot Chicken And Noodles And Crock Pot Beef Stroganoff.

SPLIT PEA SOUP WITH HAM

by 2 Comments

This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.

From the recipe collection of Tara Ippolito

split pea soup with ham

Having a leftover ham bone from the holidays is the perfect excuse to make a big pot of split pea soup with ham. You’ll get maximum flavor from something you’d normally toss and nothing goes to waste. As it simmers, that ham bone infuses the broth with rich, smoky flavor while the peas and vegetables break down into a thick, velvety broth. This soup reminds me of my Mom because she used to make it all the time and still does!

It’s one of those humble, inexpensive meals that tastes like it cooked all day and makes your whole house smell amazing. This is the kind of cozy, flavorful soup that makes leftovers feel like a gift, not an after thought. It’s an awesome way to reinvent them if you ask me. My family has loved this recipe for so many years. I hope you give it a try because I know you’ll love it, too.

Ingredients

Here’s all the things you’ll need to make this delicious split pea soup. You can find the full ingredients list along with measurements and instructions and the recipe card below.

  • Ham Bone- Infuses into the soup with rich, smoky, meaty flavor while naturally thickening the broth as it simmers.
  • Olive Oil- Helps soften up the mirepoix. I use Graza Olive Oil.
  • Mirepoix- Chopped carrot, celery and onion. It’s the traditional French base used to build flavor in soups like this one.
  • Garlic- Adds an earthy, garlicy flavor to the soup.
  • Thyme- Beings a subtle herb flavor that compliments the smokiness of the ham.
  • Salt- Enhances the flavor of all of the ingredients.
  • Pepper- Cuts the richness of the soup.
  • Bay Leaf- Adds a more layered, savory base to the broth.
  • Chicken Broth- Gives the soup a flavorful, savory base that supports the peas and vegetables and makes the overall soup taste richer and more well rounded.
  • Split Peas- breaks down into a thick, creamy base as they cook, giving the soup its hearty texture and earthy, slightly sweet flavor. I used Goya Split Peas.
  • Water- Helps balance the soup’s consistency and prevents it from becoming overly salty or thick, especially with a ham bone and broth in the pot. It also gives the peas enough liquid to break down properly.

Instructions

Here are the steps you’ll need to take to make this delicious soup. you can find the full ingredients list and instructions in the recipe card below.

First, in a large Dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.

carrots, celery, onion, split peas in a dutch oven

Then, add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.

NOTE: Use low sodium chicken broth if you’re watching your salt intake.

Now, carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.

NOTE: If the soup is too thick, feel free to add more water.

diced ham added to the split pea soup

Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!

NOTE: The soup with thicken upon standing

finished split pea soup

Can I Make This Without A Ham Bone?

Yes, you can make this soup without a ham bone. Use some diced ham, preferably from a ham steak or leftover cooked ham. Add it early so it can simmer and flavor the broth. To boost that smoky, savory flavor you can add some Better Than Bouillon Ham Base, too.

Can I Make This In The Crockpot?

Yes, you can definitely make this in the crockpot. Just add everything to the crockpot, including the ham bone, and cook on low for 6–8 hours or high for 4–5 hours, until the peas are completely soft.

Storage

Let the soup cool, completely and place it into an airtight container. It will last in the refrigerator for up to three days. This freeze as well too! Place it into a freezer safe air tie container and it will last for up to three months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Caraway Dutch Oven- 6.5 QT non-stick, ceramic and oven safe. This is the best cookware you can get!
split pea soup with ham

Split Pea Soup With Ham Recipe

This cozy split pea soup with ham simmers a leftover ham bone with tender peas, hearty vegetables, and rich broth, creating a thick, smoky bowl of comfort in every bite.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Main Course, Soup
Cuisine American

Equipment

  • Dutch Oven

Ingredients
  

  • 1 Meaty Ham Bone Big enough to give you 1-1.5 Cups of diced ham
  • 2 Tbs Olive Oil
  • 2 Large Carrot, diced
  • 3 Ribs Celery, diced
  • 1 Large Onion, diced
  • 3 Cloves Garlic, miced
  • Salt and Pepper, to taste
  • 1 Tbs Dried Thyme
  • 1 Pound Split Peas
  • 1 Bay Leaf
  • 4 Cups Chicken Broth
  • 3 Cups Water

Instructions
 

  • In a large dutch oven, heat the olive oil over medium high heat and add the diced onion carrot and celery. Sauté them for five minutes stirring frequently and then add the chopped garlic and sauté for an additional minute. Add the split peas, time, black pepper salt, and a bay leaf.
  • Add the ham bone, broth and water. Bring it to a boil and then lower the heat. Simmer the soup for one hour covered, stirring occasionally or until the pees have broken down, and the soup has slightly thickened.
  • Carefully remove the ham bone and using a sharp knife, remove the ham from the bone. Dice it into small pieces and add it back to the soup.
  • Finally, simmer the soup, uncovered for an additional 15 minutes. Reason the sauce (if needed), remove the bay leaf and enjoy!
Keyword Split Pea Soup With Ham

Other Easy Soup Recipes

If you like super easy to make and delicious ham recipes like this one, you have to try this Italian Wedding Soup, White Bean And Sausage Soup and Stuffed Pepper Soup.

CHEESY BEEF SKILLET ENCHILADAS

by Leave a Comment

These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans, chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.

From the recipe collection of Tara Ippolito

cheesy beef skillet enchiladas

Cheese beef skillet enchiladas are one of those easy, throw together dinners that tastes like you worked way harder than you actually did. Everything cooks in one pan, the flavors are bold and that cheesy, saucy finish is just unreal good. It’s simple, comforting, and totally crave worthy! It’s the kind of meal that everyone will be going back for seconds of.

These enchiladas are packed with bold flavor, melty cheese, and seasoned beef that all come together in the best way. Every bite is hearty and comforting but still has the perfect amount of ?kick from the chiles. And honestly, a spoonful of cool sour cream on top just makes it even better. I’ve said it so many times, but I’m a sucker for anything I could put sour cream on and this is one of my favorites!

Ingredients

Here’s everything you’ll need to make this delicious enchilada skillet. You can find the full ingredients along with measurements and instructions in the recipe card below.

  • Ground Beef- A hearty filling that makes the enchiladas filling and satisfying.
  • Taco Seasoning- Gives the beef bold Tex-Mex flavor with the perfect blend of spices and heat. I used Old El Paso here.
  • Green Chilis- Adds a mild heat, tang, and a little extra moisture that boosts the overall flavor.
  • Mild Salsa- Adds moisture, acidity, and fresh flavor that brightens up the whole filling.
  • Pinto Beans- Adds creaminess, extra protein, and help make the filling more hearty and satisfying.
  • Cheddar Cheese- Melts into a rich, creamy layer that adds sharp, cheesy flavor to every bite.
  • Taco Sized Tortillas- Holds everything together and soak up the sauce.
  • Red Enchilada Sauce- Adds a rich, smoky, tangy flavor and keeps the enchiladas saucy and tender as they bake. I used Old El Paso here.
  • Toppings- Add whatever Tex-Mex toppings that you like I chose some chopped tomatoes and black olive slices. Toppings are optional, but they had a nice pop of color.

How To Make It

Here’s how to make this delicious meal. You can find the full ingredients and instructions in the recipe card below.

Preheat the oven to 400 degrees

First, in a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.

taco seasoned ground beef, beans, cheese and salsa

Now, pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-6 tortillas and roll them up. Place them seam side down into the skillet.

Note: If you don't have an oven safe skillet, these can be make in a baking dish, too.

rolled enchiladas in the skillet with enchilada sauce

Then, top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.

Pro Tip: Bake the enchiladas in the center rack of the oven to ensure they all cook evenly.

cheese on top of the skillet enchiladas

Finally, top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!

Pro Tip: Its important to let the enchiladas rest for about 5 minutes before serving to let them firm up so they hold their shape and don't fall apart when you slice into them.

finished cheesy beef skillet enchiladas

What Can I Serve This With?

These beef enchiladas can be served as a meal all on their own. But if you’d like to add some rice on the side with a simple sautéed vegetable like broccoli, that would be a wonderful addition.? they would also be fantastic to serve with some chips and salsa also.

Can I Use Corn Tortillas?

Corn tortillas are actually the classic choice for enchiladas because they hold up well and soak in the sauce without getting mushy. I just happen to prefer flour so choose your favorite.

Can I Use A Different Protein?

Yes! Shredded rotisserie chicken, ground turkey, or even leftover steak all work great with this recipe. Just season it well with taco seasoning so you still get that classic enchilada flavor.

Can I Make These Ahead Of Time?

Yes! Assemble the enchiladas and place them in the skillet, cover tightly, and refrigerate up to 24 hours. Add the sauce and cheese right before baking so everything stays fresh and doesn’t get soggy.

How Can I Control The Spice Level?

Use mild enchilada sauce, mild green chiles, and a mild taco seasoning packet to keep the spiciness down. If you want it extra spicy, use hot enchilada sauce, a spicy taco seasoning packet, regular green chilis and pepper jack cheese.

What Toppings Should I Use?

Sour cream, cilantro, sliced jalapeños, diced onions, lime wedges, avocado, guacamole, sliced olives or chopped tomatoes. It’s a great recipe to load up with your favorite Tex-Mex toppings.

Storage

Let the enchiladas cool completely and place them into an air tight container. They’ll last in the refrigerator for up to three days.

cheesy beef skillet enchiladas

Cheesy Beef Skillet Enchiladas Recipe

These cheesy beef skillet enchiladas are stuffed with a mix of taco seasoned beef, beans,chiles, salsa and cheese then baked in a skillet with rich red enchilada sauce and melty cheddar for the ultimate Tex-Mex dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
32 minutes
Course Main Course
Cuisine American, Mexican

Equipment

  • Large Lipped Skillet

Ingredients
  

  • 1-1.5 Pounds Ground Beef
  • 1 Oz Taco Seasoning Packet
  • ¼ Cup Mild Salsa
  • 1 Tbs Diced Green Chilis
  • ½ Cup Pino Beans, rinsed and drained
  • 1.4 Cups Cheddar Cheese, hand shredded (divided)
  • 5-7 Taco Sized Flour Tortillas
  • 1.4 Cups Red Enchilada Sauce

Toppings

  • 1 Small Tomato (diced), optional
  • 3 Tbs Sliced Black Olives, optional
  • ½ Cup Sour Cream, optional

Instructions
 

  • Preheat the oven to 400 degrees
  • In a medium sized skillet, make the ground beef according to the directions on the taco seasoning packet. Turn the heat to low and stir in the green chilis, salsa, beans and ½ a cup of cheese. Add ¼ cup of enchilada sauce and stir everything together until the cheese is melted.
  • Pour ½ cup of the enchilada sauce into a large, oven safe skillet. Evenly distribute the filling into 5-7 tortillas and roll them up. Place them seam side down into the skillet.
  • Top the enchiladas with another ½ cup of enchilada sauce and the rest of the shredded cheese. Place it into the center rack of the oven for about 10 minutes or until the cheese is melted.
  • Top the enchiladas with diced tomatoes and olives (optional) or your favorite Tex Mex toppings. Let it rest for 5 minutes and enjoy!
Keyword cheesy beef skillet enchiladas

Other Easy Tex Mex Recipes

If you like super easy to make Tex Mex recipes like this one, you have to try these White Chicken Enchiladas, Chicken Fajita Rice Skillet and Street Corn Chicken Enchiladas.

CROCKPOT MISSISSIPPI CHICKEN

by Leave a Comment

Crockpot Mississippi Chicken slow cooks chicken with dry ranch seasoning, au jus mix, pepperoncini peppers and butter for a rich, tangy, melt in your mouth dinner.

From the recipe collection of Tara Ippolito

This Crockpot Mississippi Chicken is the easiest and most delicious comfort food that can come out of a slow cooker. The ranch, au jus and butter melt together into the most flavorful, silky sauce and the chicken just soaks it all up. The pepperoncini gives it just the right amount of tang that keeps every bite interesting. It’s one of those set it and forget it dinners that tastes like you spent all day in the kitchen.

This is truly one of those dinners that disappears the second it hits the table. It’s rich, buttery, tangy and unbelievably comforting in the best possible way. And the best part is that it couldn’t be easier to put together. The flavor combination is so unique that you just need to experience it for yourself. If my crew loves it this much, I know yours will, too!

Ingredients

Here is everything you’ll need to make this delicious crockpot Mississippi chicken. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Chicken Breast- Tender, lean protein that absorbs all the flavors from the ranch, au jus, butter and pepperoncini.
  • McCormick Au Jus Gravy Mix- Adds a deep, beefy, savory flavor and creates that rich, buttery gravy that Mississippi chicken is known for.
  • Hidden Valley Ranch Seasoning Packet- Brings a tangy, herby flavor.
  • Kerigold Unsalted Butter- Adds richness and silliness to the sauce while keeping the chicken moist and flavorful.
  • Mezzetta Sliced Peperoncini Peppers- Brings a mild, tangy kick that cuts through the richness and adds that signature zesty flavor without making the dish too spicy.
  • Fresh Garlic- Adds a savory flavor and balances the saltiness of the packets
  • Peperocini Juice From The Jar- Adds extra tangy, briny flavor that soaks into the chicken as it cooks, boosting the overall zestiness and helping balance the richness from the butter.

How To Make It

Here’s the step by step instructions on how to make this delicious dinner along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

First, add the chicken breast into the bottom of the crock pot. Sprinkle the au jus gravy and ranch seasoning packets on top of the chicken. Top it with the garlic, pats of butter, sliced peperoncini peppers and juice form the jar.

NOTE: Some people find the dry seasoning packets salty. I recommend using unsalted butter just so you can control the sodium better. Also, feel free to use low sodium packets, too.

chicken breast, au jus, ranch seasoning, peperocini peppers in the crockpot

Now, place the lid on top and set the crockpot for low 6 hours. Once the time is up, carefully shred the chicken in the crockpot using two forks. Serve warm and enjoy!

NOTE: This can also be cooked on high for 3-4 hours.

PRO TIP: Keep the crockpot lid closed and let it do the work for you. It will create lots of delicious liquid to keep the chicken nice and moist.

shredded crockpot mississippi chicken

Can I Use Chicken Thighs Instead Of Breasts?

Yes, you can definitely use chicken thighs instead of breasts if you’d like. Just reduce the butter by half because thigh meat has enough fat.

Is This Spicy?

No, this dish is not particularly spicy at all. The peperoncini adds flavor but not any actual heat as long as you stick to the measurements given. If you would like to increase the heat, add more pepper and juice from the jar.

What Should I Serve This With?

This would be fantastic served over egg noodles or some Sour Cream Mashed Potatoes with Frozen Roasted Green Beans on the side. You could even serve this on some soft Kings Hawaiian Rolls and turn them into sliders.

Storage

Let the chicken cool completely and place it onto an air tight storage container. It can last in the fridge for up to 3 months. This can be frozen, too. Just place it into a freezer safe air tight container for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • 6 QT Crockpot- This is the perfect size crockpot for this kind of a recipe

Crockpot Mississippi Chicken Recipe

Crockpot Mississippi Chicken slow cooks chicken with dry ranch seasoning, au jus mix, pepperoncini peppers and butter for a rich, tangy, melt in your mouth dinner.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Main Course
Cuisine American

Equipment

  • 6-8 QT Crockpot

Ingredients
  

  • 2.5 Pounds Chicken Breast
  • 1 Oz Packet McCormick Au Jus
  • 1 Oz Packet Hidden Valley Ranch Seasoning
  • 8 Oz Mezetta Peporocini Peppers, sliced
  • 3 Cloves Garlic, minced
  • ¼ Cup Juice From The Peporocini Pepper Jar
  • 1 Stick Kerigold Unsalted Butter

Instructions
 

  • Add the chicken breast into the bottom of the crock pot. Sprinkle the au jus gravy and ranch seasoning packets on top of the chicken. Top it with the garlic, pats of butter, sliced peperoncini peppers and juice form the jar.
  • Place the lid on top and set the crockpot for low 6 hours. Once the time is up, carefully shred the chicken in the crockpot using two forks. Serve warm and enjoy!
Keyword crockpot mississippi chicken recipe

Other Easy Crockpot Meals

If you like super easy to make crockpot recipe like this one, you have to try Crockpot Beef And Noodles, Crockpot Chicken And Noodles and Crockpot Beef Stroganoff.

ORANGE AND HERB ROASTED TURKEY

by 6 Comments

Orange and herb roasted turkey is made with the zest amd juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.

From the recipe collection of Tara Ippolito

This orange and herb turkey is everything I love about the holidays. It’s juicy, flavorful and has that perfect balance herbs with just the right pop of citrus. The oranges keep the meat light and fresh, while the butter and herbs make it rich and comforting. It smells unbelievable in the oven and the flavor is even better! If you want a turkey that feels special, seasonal and a little extra,this is the one.

I think this is such a special turkey recipe. The flavors are classic with just enough of a twist to make everyone stop and say, “wow, what did you do differently?” It’s simple, it’s reliable, and it turns out juicy every single time. I tested it, tweaked it, and made sure every step is easy to follow, so you can feel confident making it for the holidays.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

How Should I Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

Ingredients

Here’s the full list of ingredients that you’ll need to make this. You can find the ingredients along with measurements in the recipe card below.

  • Turkey- About 11-12 pounds. Please follow the steps in my How To Dry Brine A Thanksgiving Turkey post. It is crucial for forgetting a delicious juicy turkey.
  • Unsalted Butter- Gives the turkey an overall beautiful golden color and lots of flavor. 
  • Rosemary- Adds an earthy, piney flavor on the meat and skin. 
  • Thyme- Brings a slightly lemony, herby flavor to the whole turkey. 
  • Garlic Powder- Distributes delicious garlicky flavor throughout the meat. 
  • Salt- Enhances all the ingredients. 
  • Black Pepper- Evens out the richness of the other ingredients.
  • Bell's Poultry Seasoning- Bells is the best brand in my opinion. You can find it HERE or use whatever brand that you can find.
  • Chicken Bullion- Adds a flavor boost while balancing the sweetness of the oranges.
  • Chicken Broth- Keeps the turkey moist as it cooks and prevents the turkey drippings from burning.
  • Onion- Adds moisture and flavor to the inside out.
  • Oranges- Brings a bright citrus flavor, natural sweetness, and a ton of aroma to the turkey. They help cut through the richness of the meat and butter, while adding a fresh, slightly tangy element.
  • Orange Juice- Infuses steam and moisture into the turkey as it roasts, keeping the meat tender and juicy. It also concentrates into the drippings, giving you a flavorful, citrus-forward base for basting and an incredible gravy later on.
  • Celery- The celery releases steam when cooking and helps keep the turkey nice and moist.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below. 

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

NOTE: Adding the fruit, veggies, broth and juice to the bottom of the pan will steam while it cooks and keep the turkey moist while also preventing the drippings from burning

brined turkey on roasting rack

Now, in a medium sized bowl, stir together the softened butter, chopped rosemary, thyme, orange zest, black pepper, chicken bullion, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

PRO TIP: Placing the butter under the skin will keep the meat nice and juicy.

turkey with orange and herb butter

Then, fill the cavity with celery, orange wedges, thyme and rosemary. You can use kitchen string to tie the legs together (optional) and tuck the wings under the bird. Squeeze the orange juice out of the orange that you zested, and pour the orange juice and chicken broth into the bottom of the roasting pan.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

PRO TIP: As the turkey roasts, the oranges, celery, onion and herbs gently steam inside the cavity. That aromatic steam permeates the meat from the inside, giving the turkey deeper, more complex flavor.

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Letting the turkey rest is essential. It gives the juices time to settle into the meat.

Can I Cook This In An Oven Bag?

Yes, you absolutely can. Oven bags help keep the turkey extra juicy and speed up cooking time. Just follow the bag’s time chart based on weight so you don’t over cook it.

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casseroleand Classic Corn Soufflé.

Can I Stuff The Turkey?

Technically, yes you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. You're better off just adding the aromatics like orange wedges, celery and herbs.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Roast The Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When The Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

orange and herb roasted turkey

Orange and Herb Roasted Turkey Recipe

Orange and herb roasted turkey is made with the zest and juice from fresh oranges and covered in herb butter for a bright citrus flavor that melts beautifully for rich, flavorful meat.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • Large Roasting Pan With Rack

Ingredients
  

  • 11-12 Pounds Turkey
  • 2 Sticks Unsalted Butter
  • 4 Sprigs Rosemary (2 chopped and 2 for the cavity)
  • 4 Sprigs Thyme (two removed from the stem and 2 for the cavity)
  • Salt, to taste
  • 1 Tbs Black Pepper
  • 1 Tbs Poultry Seasoning
  • 1 Tbs Chicken Bullion
  • 2 Large Onion, quartered
  • 3 Large Oranges-one quartered for the cavity, one quartered for the bottom of the roasting pan and the other for zest and fresh orange juice
  • 4 Stalks Celery

Instructions
 

  • You should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan. Add one quartered onion and one quartered orange.
  • In a medium sized bowl, stir together the softened butter, chopped rosemary, thyme, orange zest, black pepper, chicken bullion, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.
  • Fill the cavity with celery, a quartered orange, thyme and rosemary. You can use kitchen string to tie the legs together (optional) and tuck the wings under the bird. Squeeze the orange juice out of the orange that you zested, and pour the orange juice and chicken broth into the bottom of the roasting pan.
  • Place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.
  • Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!
Keyword citurs and herb roasted turkey

Other Easy Holiday Main Courses

If you like super easy to make holiday main courses like this, you have to try this Fool Proof Thanksgiving Turkey, Honey Baked Spiral Ham and Glazed Ham.

NO BAKE PECAN PIE DIP

by Leave a Comment

This no bake pecan pie dip tastes like the gooey center of a classic pecan pie, whipped into a creamy, scoopable dessert that’s perfect for crackers, cookies, or your holiday dessert table.

From the recipe collection of Tara Ippolito

This no bake pecan pie dip has everything that people love about pecan pie but without any of the hassle. It’s sweet, buttery, and so ridiculously creamy. Trust me, you and your guests will have a hard time stepping away from the bowl. The best part? You can whip this together in no time and it looks like you put in way more effort than you actually did. It’s the kind of easy, crowd pleasing dessert that you’ll be making for every event from here on out.

My version of pecan pie dip is all about big flavor with zero fuss. I balance the sweetness so it’s rich and indulgent without being heavy, and the texture turns out perfectly creamy every single time. The pecans add that warm, buttery crunch that makes it taste like you’ve been in the kitchen all day, even though it comes together in minutes. If you want a no-bake dessert that’s seriously delicious and dependable, this is the one to make!

Ingredients

Here is everything you’ll need to make this delicious dessert dip. You can find the full list of ingredients along with measurements and instructions in the recipe card below.

  • Cream Cheese- Gives the dip its rich, creamy base and keeps the sweetness balanced. It’s what makes the texture thick, smooth, and perfectly scoopable.
  • Powdered Sugar- Adds sweetness to the dip without making it grainy.
  • Cool Whip- Lightens the whole mixture, giving the dip that fluffy, airy texture that makes it so easy to scoop.
  • Brown Sugar- Adds warmth, a hint of molasses, and helps give the dip that classic pie filling flavor.
  • Butter- Helps hold the brown sugar and pecans together and give the dip a rich, smooth favor.
  • Light Corn Syrup- Gives the dip that thick, silky sweetness and helps mimic the texture of traditional pecan pie filling.
  • Chopped Pecans- They bring warmth, nuttiness, and that buttery flavor that balances all the creamy sweetness in the base.
  • Egg- For this dip, the egg helps by enriching the brown sugar mixture and giving it a smoother, silkier texture.
  • Vanilla- Boosts all the warm, sweet flavors in the dip and ties everything together.
  • Salt- Enhances all the ingredient.

How To Make It

Here’s how to make this delicious dip along with some notes from me. You can find the full ingredients list and instructions in the recipe card below.

First, in a large bowl, add the softened cream cheese, cool whip, and powdered sugar. Beat it all together with an electric mixer until smooth and add it to a pie plate. Place it into the fridge while making the topping.

PRO TIP: Make sure that the cream cheese is room temperature so that I can evenly incorporate into the other ingredients and avoid clumping.

NOTE: You can serve this dip in any kind of dish that you would like. I just suggest and really like the pie plate because it goes perfectly with pecan pie theme.

Next, in a medium saucepan, add the brown sugar, butter, corn syrup, pecans, vanilla, egg, and salt. Turn the heat up to medium high and bring it to gentle boil, stirring continuously. Cook for 1 minute while stirring constantly. Remove the sauce pan from the heat and it cool for 5-10 minutes

NOTE: Make sure not to over cook the topping or it will become too hard.

PRO TIP: Letting the topping cool will allow it to thicken slightly and prevent it from melting the creamy base at the bottom.

Finally, pour the pecan topping on top of the cream cheese mixture, serve with graham crackers and enjoy!

NOTE: This dip can be served immediately or popped in the fridge until you’re ready to serve it.

Can I Make This Dip in Ahead Of Time?

Yes, you absolutely can This dip actually gets better as it chills. Make it up to 24 hours in advance and store it covered in the refrigerator.

What Can I Serve With This?

You can serve this with apple slices, pretzel crisps or graham crackers. Vanilla wafers, ginger snaps (for a little spice) work well, too. Just choose something that will hold up under the thickness of the dip.

Storage

Place it into an air tight storage container. It will last in the fridge for 3-4 days. I don't recommend freezing this one. Dairy based dips tend to separate once thawed, and the pecans can get soft instead of staying crunchy.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • 10” Porcelain Pie Plate- Non stick round pie dish. Its microwavable, dishwasher and oven safe.
  • Caraway Saucpan- The best cookware of all time. Its non toxic, oven safe and compatible with all stove tops.

No Bake Pecan Pie Dip Recipe

This no bake pecan pie dip tastes like the gooey center of a classic pecan pie, whipped into a creamy, scoopable dessert that’s perfect for crackers, cookies, or your holiday dessert table.
No ratings yet
Print Recipe Pin Recipe
Prep Time 13 minutes
Total Time 20 minutes
Course Dessert
Cuisine American

Equipment

  • Pie Plate

Ingredients
  

  • 8 Oz Cream Cheese, softened
  • 1 Cup Powdered Sugar
  • 4 Oz Cool Whip
  • ½ Cup Brown Sugar
  • ⅓ Cup Light Corn Syrup
  • 3 Tbs Butter, cut into pats
  • 1 Cup Chopped Pecans
  • 1 Egg
  • ½ Tbs Vanilla Extract
  • 1 Pinch Salt

Instructions
 

  • In a large bowl, add the softened cream cheese, cool whip, and powdered sugar. Beat it all together with an electric mixer until smooth and add it to a pie plate. Place it into the fridge while making the topping.
  • In a medium saucepan, add the brown sugar, butter, corn syrup, pecans, vanilla, egg, and salt. Turn the heat up to medium high and bring it to gentle boil, stirring continuously. Cook for 1 minute while stirring constantly. Remove the sauce pan from the heat and it cool for 5-10 minutes
  • Pour the pecan topping on top of the cream cheese mixture, serve with graham crackers and enjoy!
Keyword No Bake Pecan Pie Dip

Other Easy Dessert Dips

If you like super easy to make dessert dips like this one, you have to try this Cherry Cheesecake Dip, Homemade Apple Pie Dip and Caramel Apple Dip.

CHEESY BAKED ARTICHOKE HEARTS WITH BREADCRUMBS

by 19 Comments

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.

From the recipe collection of Tara Ippolito

cheesy baked artichoke hearts with breadcrumbs

These cheesy baked artichoke hearts with breadcrumbs are one of those effortless crowd pleasing recipes that works for everything occasion. Serve it for the holidays, Sunday dinners, or any night you just want something warm and comforting. It comes together with simple pantry staples and is super easy to make, too.

When I saw Leah’s Cucina post of this recipe come across my instagram, I ran to the store to get the ingredients. It was like one big unstuffed artichoke and I just had to try it. My house smelt incredible while it was cooking and I almost couldn’t stop eating it. This recipe is an absolute must try!

Ingredients

Here’s what you’ll need to make this delicious side dish. You can find the full ingredients list along with measurements in the recipe card below.

  • Quartered Artichokes- These the heart of the dish. They’re tender, briny, and ready to soak up every bit of garlic, olive oil, and cheesy breadcrumb flavor. I used the Cento brand.
  • Seasoned Breadcrumbs- Helps to soak up the olive oil, parmesan, and garlic for maximum flavor. I love the brand 4C but any seasoned breadcrumbs will do.
  • Olive Oil- Brings moisture to the dish and allows those breadcrumbs to toast up nicely. I love the brand Graza because it’s perfect for drizzling on top.
  • Parmesan Cheese- Brings a salty, nutty richness that sharpens the flavor of the whole dish.
  • Garlic- Jarred, minced or pressed.
    Adds warmth, depth, and that classic savory flavor.
  • Provolone Cheese- Melts into a rich, gooey layer that adds smoky flavor and helps bind all the artichokes and breadcrumbs together.
  • Lemon Zest- Adds a bright, fresh pop of citrusy flavor.
  • Salt- Enhances the flavors of all the ingredients.
  • Black Pepper- Cuts the richness of the ingredients.
  • Fresh Parsley- An optional garnish that brings a

How To Make It

Here’s how to make these baked artichoke hearts along with some personal notes from me. You can find the full ingredients list and instructions in the recipe card below.

Preheat the oven to 375°

First, strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, Parmesan cheese, parsley, garlic, lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.

PRO TIP: Powdered parmesan cheese is absolutely ok to use here but use freshly grated parmesan for deeper flavor and gooeyer cheese.

Now, add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with sliced provolone cheese.

NOTE: No need to grease the pan. There is enough oil in the dish to keep it from sticking.

Then, add the rest of the artichoke mixture and sprinkle with a little more Parmesan cheese. Drizzle with olive oil and rip one slice of provolone cheese and spread the pieces out evenly on top.

NOTE: The drizzle of olive oil will get the top nice and golden brown.

Finally, place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest, serve warm and enjoy!

NOTE: Placing the baking dish into the center rack of the oven will allow the heat to evenly distribute and cook the casserole evenly.

PRO TIP: Let the casserole rest for 5 minutes before serving to let it firm up and set.

What Can I Serve This With?

This is one of those awesome side dishes that can be served for just about anything from a holiday to a casual dinner at home. So, put this along side a Baked Holiday Ham, Roasted Turkey or an Old Fashioned Meatloaf.

Can I Use Frozen Artichokes?

Yes, you can absolutely use frozen artichokes for this recipe. No need to even thaw them before hand. If using frozen artichoke hearts, add the juice of the lemon along with the zest.

What Kind Of Cheese Can I Use?

I used provolone here but mozzarella, fontina or even Gouda would be all be great choices.

Can I Make This Ahead Of Time?

Yes, you can absolutely make this ahead of time. Set the whole casserole up, cover it and pop it in the fridge. Take it out and place it on the counter about 30 minutes before putting it into the oven to cook.

Storage

Let it cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Garlic Press- Rust proof and dishwasher safe with a larger bowl for larger garlic cloves.
  • Glass Mixing Bowls- Comes with lids and perfect for meal prepping and storage.

Cheesy Baked Artichoke Hearts With Breadcrumbs Recipe

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Italian

Equipment

  • 8 x 8' Baking Dish

Ingredients
  

  • 2 (14 Oz) Cans Artichokes, quartered
  • ½ Cup Seasoned Breadcrumbs
  • ¾ Cup Parmesan Cheese
  • 1 Lemon, zested
  • ½ Cup Olive Oil (plus 1 Tbs to drizzle on top)
  • 3 Cloves Garlic, minced
  • Salt and Pepper to taste
  • 5 Slices Provolone Cheese
  • ¼ Cup Fresh Parsley, chopped

Instructions
 

  • Preheat the oven to 375°
  • Strain the artichokes and place them into a large bowl. Add the seasoned breadcrumbs, ½ cup Parmesan cheese, parsley, garlic lemon zest and olive oil. Season with salt and pepper and stir everything together until it’s evenly combined.
  • Add half of the artichoke mixture to a 8 x 8” baking dish. Cover the mixture with 4 slices of provolone cheese.
  • Add the rest of the artichoke mixture and sprinkle with ¼ Cup Parmesan cheese. Rip one slice of provolone cheese and spread the pieces out evenly on top.
  • Place it into the center rack of the oven for 30-35 minutes or until the sides are hot and bubbly and the cheese is melted. Let it rest for 5 minutes serve warm and enjoy!
  • Finally, let it rest for 5- 10 minutes and garnish with chopped parsley (optional). Serve warm and enjoy!
Keyword Cheesy baked artichoke hearts with breadcrumbs

Other Easy Side Dishes

If you like super easy to make side dishes like this one, you’ll love these Honey Roasted Carrots, Garlic Parmesan Corn On The Cob and Mashed Sweet Potatoes.

CREAMY CHICKEN CRESCENT ROLL CASSEROLE

by 5 Comments

Creamy chicken crescent roll casserole is made with tender rotisserie chicken and melty cheddar cheese wrapped in buttery crescent dough and baked in a rich cheese sauce.

From the recipe collection of Tara Ippolito

This recipe is the definition of comfort food. It takes simple ingredients everyone loves and turns them into something warm, bubbly, and irresistible. The rotisserie chicken keeps it super convenient, the crescent rolls get nice and golden and that creamy cheese sauce on top makes the whole dish feel super indulgent. It’s one of those dinners that looks impressive, tastes amazing, and always disappears fast. Nobody can resist a cheesy, chicken-stuffed crescent roll at my house.

If you want a cozy weeknight dinner that always hits the spot, this is it! It’s super simple to put together with rotisserie chicken, melty cheese, and buttery crescent roll dough. Everyone at my house always go crazy for this! I’m willing to bed that if you give this one a try, you’ll end up making on repeat because it’s just that good.

Ingredients

Here are all the ingredients that you’ll need to make this delicious dinner. You can find the measurement and full instructions on the recipe card below.

  • Crescent Roll Dough- Bring a soft, buttery, golden crust that wraps around the fulling.
  • Rotisserie Chicken- Adds tender, flavorful meat with zero prep, making the casserole hearty and super convenient to put together.
  • Cheddar Cheese- Melts into the chicken and cheese sauce and brings lots of oeey gooey goodness.
  • Cream Of Chicken Soup- Adds a creamy, savory base that makes the sauce rich, smooth, and full of chicken flavor.
  • Milk- Thins out the cream of chicken soup and creates a delicious sauce.
  • Salt- Enhances the flavors of all the ingredients.
  • Pepper- Cuts the richness of the sauce.
  • Garlic Powder- Adds the perfect amount of garlicy flavor to the sauce.
  • Parsley- An optional garnish that brings a little pop of color to the fin

How To Make It

Here are the steps you’ll need to take to make this delicious creamy chicken crescent roll casserole along with some personal notes from me. You can find the ingredients and instructions in the recipe card below.

Preheat the oven to 350°.

First, in a large bowl, stir the shredded rotisserie chicken and cheddar cheese together. Roll out the crescent rolls, and evenly distribute the filling into the largest end of each triangle. Roll the crescent rolls up and place them into a greased baking dish.

PRO TIP- Be sure to shred the cheese yourself using a good cheese grater and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

chicken and cheese stuffed crescent rolls in baking dish

Then, in a medium sized sauce pan, whisk together the milk and cream of chicken soup until smooth. Season the sauce with salt, pepper and garlic powder. Stir in about ½ cup of cheese until it’s melted into the sauce. Pour the sauce over the crescent rolls.

NOTE: Some people find “cream of” soups very salty. If you’re sensitive to salt, or watching your intake, leave the salt out here or use low sodium soup.

chicken and cheese stuffed crescent rolls with cheese sauce on top

Now, place the baking dish, uncovered, into the center rack of the oven for about 30 minutes or until the sides are hot and bubbly and the top is golden brown. Finally, let the casserole rest, garnish with parsley (optional) and enjoy!

PRO TIP: Place the baking dish in the center rack of the oven. This will let the heat surround the casserole and ensure that it cooks evenly.

PRO TIP: Letting the casserole sit for about 5–10 minutes before serving helps the cheese sauce thicken, keeps the filling from spilling out, and makes the crescent rolls easier to slice and serve without falling apart.

creamy chicken crescent rolls finished cooking

What Kind Of Cheese Can I Use For This Recipe?

The choice is yours! Cheddar, Monterey Jack, or a blend of both would melt beautifully. You can also use mozzarella for a stretchier, milder flavor.

Can I Make this Ahead Of Time?

Yes, you can definitely make this ahead of time. Just assemble the rolls, cover, and refrigerate for up to 24 hours. Add the sauce right before baking so the dough doesn’t get soggy.

What Can I Serve This With?

Keep the sides simple with a side salad, Frozen Roasted Green Beans or some Garlic Parmesan Roasted Broccoli. They will cut the richness of the meal nicely.

Storage

Let the casserole cool down and place it into an air tight container. It will last in the fridge for up to 3 days. This freezes well, too! Just place it into a freezer safe air tight container and it will last for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Caraway Saucepan- The absolute best cookware. It’s non stick, non toxic and comes with a lid.
  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • XL Cheese Grater- Stainless steel, dishwasher safe and perfect for grating cheese for recipes like this.
creamy chicken crescent roll casserole

Creamy Chicken Crescent Roll Casserole Recipe

Creamy chicken crescent roll casserole is made with tender rotisserie chicken and melty cheddar cheese wrapped in buttery crescent dough and baked in a rich cheese sauce.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 2 Cans Crescent Rolls
  • 2 Cups Rotisserie Chicken, shredded
  • 1.5 Cups Cheddar Cheese, hand shredded
  • 10.5 Oz Cream Of Chicken Soup
  • 1.5 Cups Milk
  • Salt and Pepper, to taste
  • 1 teaspoon Garlic Powder
  • 1 Tbs Parsley, for garnish (optional)

Instructions
 

  • Preheat the oven to 350°.
  • In a large bowl, stir the shredded rotisserie chicken and 1 Cup of the cheddar cheese together. Roll out the crescent rolls, and evenly distribute the filling into the largest end of each triangle. Roll the crescent rolls up and place them into a greased baking dish.
  • In a medium sized sauce pan, whisk together the milk and cream of chicken soup until smooth. Season the sauce with salt, pepper and garlic powder. Stir in about ½ cup of cheese until it’s melted into the sauce. Pour the sauce over the crescent rolls.
  • Place the baking dish, uncovered, into the center rack of the oven for about 30 minutes or until the sides are hot and bubbly and the top is golden brown. Finally, let the casserole rest, garnish with parsley (optional) and enjoy!
Keyword creamy chicken crescent roll casserole

Other Easy Dinner Ideas

If you like super easy to make dinners using shredded rotisserie chicken like this one, you have to try these Chicken Bacon Ranch Quesadillas, Chicken Pot Pie Pasta and Chicken And Stuffing Casserole.

EASY BOURSIN BRUSCHETTA DIP

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Easy Boursin Bruschetta Dip is loaded with juicy seasoned tomatoes, fresh basil, garlic, and sweet balsamic glaze for an appetizer everyone will love.

From the recipe collection of Tara Ippolito

This easy Boursin bruschetta dip is one of those appetizers that disappears the second you put it down. It was a viral recipe on Tik Tok that once I saw, I just had to try. It was even better than I expected! It’s bright, it’s bold, it’s effortless, and everyone swears you spent way more time on it than you actually did. This recipe is perfect for a summer BBQ, as a holiday appetizer or just an easy to make snack at home.

If you want an appetizer that looks gorgeous on the table, this bruschetta dip is it. The juicy fresh tomatoes, the garlic, the basil, the balsamic glaze — all of it is even better when it’s piled on top of a creamy layer of flavorful Boursin cheese. It’s bright, fresh and super easy to make, too. You have to give this one a try because I know you’ll love it.

Ingredients

Here are the ingredients that you’ll need to make this delicious dip. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Tomatoes- Fresh, juicy tomatoes are the heart of this dip. They bring a refreshing burst of acidity that balances the creamy Boursin cheese layer.
  • Fresh Basil- Adds a fresh, bright pop of color and classic Italian flavor.
  • Fresh Garlic- Brings a bold, savory kick. Fresh garlic is best here. Using a Garlic Press makes it a breeze.
  • Olive Oil- Adds richness and helps the flavors to blend together. Use a good quality olive oil like Graza.
  • Balsamic Glaze- Brings a sweet, tangy pop that brightens the tomatoes and balances the cheese.
  • Salt- Enhances the flavors of the other ingredients.
  • Pepper- Adds a subtle heat that sharpens the flavors and keeps the dip from tasting flat.
  • Boursin Cheese Garlic & Herb- Creamy, rich and full of herb flavor. Its sold at most grocery stores but you can find it HERE also.

How To Make It

Here’s the step by step directions on how to make this dip along with some personal notes from me. You can find the full ingredients list along with instructions in the recipe card below.

First, wash and dry the tomatoes, remove the seeds and dice them into uniform, small pieces. Add them to a large bowl.

PRO TIP: Removing the seeds will help keep the dip from getting too watery. You can also pat them dry on a paper towel to remove even more moisture.

Now, add the minced garlic, shredded basil, olive oil and balsamic glaze. Season with salt, pepper and stir everything together until it’s evenly combined.

NOTE: You could add a little bit of minced onion here, too, if you’d like.

Then, in a pie plate, add the Boursin Cheese and smooth it out so that it’s flat and even. Then, spread the tomato bruschetta on top. Serve immediately with Bagel Chips and enjoy!

NOTE: A pie plate is perfect for this because the dish is large and shallow.

Can I Use Balsamic Vinegar Instead of Balsamic Glaze?

Yes, you can use balsamic vinegar, but it won’t be as thick or sweet as balsamic glaze. If you want that same syrupy finish, simmer balsamic vinegar in a small pan for 5–10 minutes or until it reduces and thickens. It gives you the same result without needing a store bought glaze.

What’s The Best Boursin Flavor To Use?

I prefer the Garlic & Fine Herbs and that’s what I used here but Shallot & Chive adds a nice mild onion flavor.

Can I Make This Ahead Of Time?

You can, but make the tomato bruschetta ahead then mix them s in right before serving so the dip doesn’t get watery in the fridge.

What Kind Of Tomatoes Are Best For Bruschetta?

Lots of tomatoes are great choices for this dip like Roma, cherry, or grape. They’re firmer, sweeter, and naturally less watery, so they hold up beautifully in a dip.

What Should I Serve With This Dip?

You can serve this dip with roasted baguette slices, crostini, pita chips, crackers, or even cucumber rounds work great here. My favorite choice here is Bagel Chips.

Storage

The storage of this dip can get a little tricky because the tomatoes will keep releasing water. You can put the dip into an air tight container and into for fridge for 24 hours. Just try strain out the excess water before serving. Truth be told, you ideally want to serve the dip and enjoy it right then and there for best results.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

bruchetta dip

Easy Boursin Bruschetta Dip Recipe

Easy Boursin Bruschetta Dip is loaded with juicy seasoned tomatoes, fresh basil, garlic, and sweet balsamic glaze for an appetizer everyone will love.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Snack
Cuisine American, Italian

Equipment

  • Pie Plate

Ingredients
  

  • 5 Medium Tomatoes
  • 3 Cloves Garlic, minced
  • ¼ Cup Fresh Basil, shredded
  • Salt and Pepper, to taste
  • 2 Tbs Olive Oil
  • 2 Tbs Balsamic Glaze
  • 2 (5.3) Oz Containers Boursin Cheese Garlic And Herb

Instructions
 

  • Wash and dry the tomatoes, remove the seeds and dice them into uniform, small pieces. Add them to a large bowl. Now, add the minced garlic, shredded basil, olive oil and balsamic glaze. Season with salt, pepper and stir everything together until it’s evenly combined.
  • In a pie plate, add the Boursin Cheese and smooth it out so that it’s flat and even. Then, spread the tomato bruschetta on top. Serve immediately with Bagel Chips and enjoy!
Keyword easy boursin dip

Other Easy Party Dip Recipes

If you like super easy to make party dips that are served cold like this one, you’ve got to try this Classic Knorr Spinach Dip, Green Olive Dip and the Viral Boat Dip.

MASHED SWEET POTATOES

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Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.

From the recipe collection of Tara Ippolito

Mashed sweet potatoes are one of those side dishes that always hits the spot. Whether they're served for a full blown holiday like Christmas or Thanksgiving or a random Tuesday night dinner. They're creamy, cozy, a little sweet, and they pair with literally anything you put on the table. Plus, they're super easy to make but look and feel fancy.

If you want a side dish that's ridiculously easy to make but tastes like you spent all day on it, this is the one. These mashed sweet potatoes come out velvety, buttery, and perfectly sweet without being over the top.They brighten up any holiday spread, but they're simple enough to whip up on a weeknight, too. It's one of those recipes everyone goes back for seconds of.
Inis one is a guaranteed keeper.

Ingredients

Here are all the ingredients that you'll need to make this delicious side dish. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Sweet Potatoes- The star of the show! They're naturally sweet and creamy.
    Choose sweet potatoes that feel firm and heavy.
  • Milk- Helps to loosen the mashed potatoes and makes it silky, smooth, and creamy without weighing it down, giving you that perfect scoopable texture.
  • Unsalted Butter- Adds richness and melts right into the sweet potatoes, making every bite extra rich and smooth.
  • Maple Syrup-Adds a warm, natural sweetness that deepens the flavor without overpowering it.
  • Fresh Thyme- Adds a bright, earthy pop of color.

How To Make It

Heres how to make these delicious sweet potatoes along with some personal notes form me. You can find the full ingredients list along with instructions in the recipe card below.

First, peel and cut the sweet potatoes into 1-2" pieces. Place them into a large pot and add water until they are covered by about 2".

Add 1 Tbs of salt and bring the water to a boil. Let the sweet potatoes cook for about 15-20 minutes or until they are fork tender.

NOTE: Cut the sweet potatoes into the same size pieces so that they cook evenly and are all ready at the same time.

Now, strain the sweet potatoes into a colander and place the pot back onto the burner that was just being used. Add the butter and milk and pour the strained sweet potatoes on top.

Then, season them with salt and paper and add with maple syrup. Mash the potatoes until you reach a consistency that you like.

NOTE: For a more rustic looking mashed potato, use a traditional masher and stop when there are still some small pieces left. For a smoother consistency, use a hand mixer.

PRO TIP: Cut the butter into pats so it can melt into the warm sweet potatoes.

Finally, add the mashed sweet potatoes to a serving bowl, top with two small pats of butter, a little drizzle of maple syrup and sprinkle of fresh thyme. Enjoy!

mashed sweet potatoes

What To Serve This With

This is one of those amazing side dishes that can be served with anything from an important holiday or for a casual dinner at home. So, serve it alongside your holiday favorites like Baked Spiral Ham and Roasted Turkey or some Crockpot Roasted Chicken on a busy weeknight.

How Do I Keep My Mashed Potatoes From Getting Stringy?

Sweet potatoes can get fibrous so, use fresh, firm sweet potatoes and mash them while they're still hot to get a creamy, silky consistency.

How Can I Add Extra Flavor?

To add some extra flavor to these sweet potatoes, try a little cinnamon, nutmeg, vanilla, maple syrup, browned butter, or fresh herbs.

Can I Used Canned Sweet Potatoes?

Yes, you can use canned sweet potatoes. Just rinse them first and know they'll be softer and sweeter.

Can This Be Made Ahead Of Time?

Yes, this side dishes can be made up to 2 days ahead of time. Just reheat them with a splash of butter to soften them up a bit.

Storage

Let them cool completely and place them into an air tight container. They will last in the fridge for up to 3 days.

This recipe freezes well, too. Just place them into an air tight freezer safe container. They will last in for up to 3 months.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid. They're air tight, freezer safe and dishwasher safe, too.
  • Caraway Pot- The absolute best cookware out there. Non stick with ceramic coating. Oven safe and free from forever chemicals.
  • Potato Peeler- From Oxo- has twin blades and makes peeling these potatoes a breeze.

Mashed Sweet Potatoes Recipe

Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
45 minutes
Course Side Dish
Cuisine American

Ingredients
  

  • 3 Pounds Sweet Potatoes
  • 6 Tbs Unsalted Butter, cut into pats
  • ¼ Cup Milk
  • ¼ Cup Maple Syrup (plus some to drizzle on top.
  • 1 Tbs Fresh Thyme

Instructions
 

  • Peel and cut the sweet potatoes into 1-2" pieces. Place them into a large pot and add water until they are covered by about 2".
  • Add 1 Tbs of salt and bring the water to a boil. Let the sweet potatoes cook for about 15-20 minutes or until they are fork tender.
  • Strain the sweet potatoes into a colander and place the pot back onto the burner that was just being used. Add 4 pats of butter and milk and pour the strained sweet potatoes on top.
  • Season them with salt and paper and add with maple syrup. Mash the potatoes until you reach a consistency that you like.
  • Finally, add the mashed sweet potatoes to a serving bowl, top with two small pats of butter, a little drizzle of maple syrup and sprinkle of fresh thyme. Enjoy!
Keyword mashed sweet potatoes

Other Easy Potato Recipes

If you like super easy to make potato side dish recipes like this one, you have to try these Sour Cream Mashed Potatoes, Mini Loaded Baked Potatoes and Sweet Potato Casserole.

10 Must Make Thanksgiving Appetizers and Side Dishes

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These are my 10 must-make Thanksgiving appetizers and sides that my family requests year after year. Thanksgiving is about more than just the turkey. It’s the warm comfort of a meal that brings everyone together. If you're looking for the dishes that always get devoured, you're in the right place. From mashed sweet potatoes to creamy mac and cheese, there's something here for every kind of cook and every appetite. Let’s dive in and make this Thanksgiving the easiest and most delicious one yet!

1. Cheesy Baked Artichoke Hearts With Breadcrumbs

Cheesy baked artichoke hearts with breadcrumbs is an irresistibly delicious side dish made with quartered artichokes tossed in seasoned breadcrumbs, Parmesan cheese, olive oil and just a few other simple ingredients then baked with provolone cheese until golden and bubbly.

Get the recipe: https://aldentediva.com/cheesy-baked-artichoke-hearts-with-breadcrumbs/

2. Mashed Sweet Potatoes

Mashed sweet potatoes with milk, maple syrup, butter and garnished with thyme come out rich, silky, and naturally sweet every time.

Get the recipe: https://aldentediva.com/mashed-sweet-potatoes/

3. Cornbread Stuffing (With Store-Bought Cornbread)

This cornbread stuffing with store bought stuffing is the perfect shortcut side dish that delivers all the cozy, homemade flavor without the extra work. 

Get the recipe: https://aldentediva.com/easy-cornbread-stuffing-with-store-bought-stuffing

4. Cheesy Hashbrown Casserole

Cheesy hash brown potatoes are the ultimate comfort side dish. They’re creamy, golden, and loaded with gooey melted cheese in every bite.

Get the recipe: https://aldentediva.com/cheesy-hashbrown-casseole

5. Honey Roasted Carrots

These honey roasted carrots are a delicious and easy to make side dish that your family is sure to love.

Get the recipe: https://aldentediva.com/honey-rosted-carrots

6. Broccoli Stuffing Casserole

Broccoli stuffing casserole is a cozy and savory side dish made with frozen broccoli, buttery stuffing mix and a few other simple ingredients baked together for a side dish the whole family will love.

Get the recipe: https://aldentediva.com/broccoli-and-stuffing-casserole/

7. Butternut Squash Macaroni and Cheese

Creamy, cozy, and slightly sweet, this butternut squash macaroni and cheese blends velvety cheese sauce with roasted squash for a comforting twist on a classic favorite.

Get the recipe: https://aldentediva.com/butternut-squash-macaroni-and-cheese/

8. Warm Pepper Jelly Dip

Warm pepper jelly dip is a delicious, crowd pleasing appetizer made by combining a blend of cheese and bacon bits baked and covered in sweet and spicy pepper jelly.

Get the recipe: https://aldentediva.com/warm-pepper-jelly-dip

9. Classic Knorr Spinach Dip

Classic Knorr spinach dip is made with a dry vegetable soup packet, mayonnaise, sour cream, and a couple other simple ingredients for the ultimate crowd pleasing appetizer.

Get the recipe: https://aldentediva.com/knorr-spinach-dip

10. Holiday Cranberry Dip

Holiday cranberry dip is the perfect party appetizer made with cream cheese, sour cream, whole cranberry sauce and chopped pecans.

Get the recipe: https://aldentediva.com/holiday-cranberry-dip

Want more Thanksgiving recipes?

Browse the full collection here: https://aldentediva.com/category/recipes/holiday/thanksgiving/

ZESTY ITALIAN CHICKEN THIGHS

by 29 Comments

These zesty chicken thighs are made with just dry Zesty Italian dressing, brown sugar and chicken thighs for an easy meal the whole family will love.

From the recipe collection of Tara Ippolito

These zesty Italian chicken thighs recipe is one of those effortless, throw it together dinners that tastes like you tried way harder than you actually did on it. With just a few pantry staples, you get tender, juicy chicken coated in a sticky and savory glaze. This is pure comfort food. No marinating or no complicated prep, just mix, bake, baste, and let the oven do the work. It couldn't be easier to make and is perfect for busy weeknight dinners.

The combination of sweet brown sugar and zesty Italian seasoning creates a sauce that caramelizes beautifully as it bakes. Leaving the dish uncovered allows the chicken to brown while the sauce thickens and clings to every bite. A quick baste halfway through ensures maximum flavor and juiciness. My family absolutely loves this one and I know you will, too!

Ingredients

Heres everything you'll need to make this delicious chicken dinner. You can find the full ingredients list along with measurements in the recipe cared below.

Instructions

Here is how to make this delicious dinner. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350.

First, add the chicken thighs, dry zesty Italian dressing and brown sugar to a to a 9 x 13" baking dish. Mix everything together until it’s evenly coated onto the chicken thighs.

PRO TIP: I like to mix the ingredients into the chicken using food safe gloves to really get it nice and coated.

NOTE: If there is extra fat on the chicken thighs, feel free to trim it.

zesty italian chicken thighs

Now, place it into the center rack of the oven, uncovered, for 30 minutes. Take the chicken out of the oven and baste it in all the juice that it made when cooking. Place it back in the oven for another 30 minutes.

PRO TIP: Placing the baking dish in the center rack of the oven will allow the hot air of the oven to circulate better and allow the chicken to cook evenly.

NOTE: Baking it uncovered allows the sauce to thicken and and caramelize instead of steaming the chicken.

Finally, let the chicken rest for 5-10 minutes before serving. Spoon some of the sauce over it, garnish with parsley (optional) and enjoy!

PRO TIP: Allowing the chicken to rest will let the sauce thicken up and the sauces redistribute so the chicken is nice and juicy.

What Can I Serve This With?

This zesty Italian chicken thighs are fantastic served with rice, potatoes or vegetables like Frozen Roasted Green Beans or Roasted Garlic Parmesan Broccoli.

Can I Use Chicken Breasts Instead Of Thighs?

Yes, you can but thighs are perfect for this because they stay juicy and don't dry out like chicken breasts can.

Can This Be Made Ahead Of Time?

Yes, this can be made ahead of time. Assemble everything for up to 24 hours in advance and place it, covered, into the refrigerator. Let it sit at room temperature for 15 minutes before placing it into the oven.

Can I Use Another Italian Dressing Packet?

Yes, you can for sure. The Zesty Italian Dressing packet works great for this but the Garlic And Herb or the Original Italian favor would both be great options for this recipe.

Storage

Let the chicken cool completely and place it into an air tight container. It will last in the refrigerator for up to 3 days.

Featured Products

Check out the products that I used in this recipe tutorial on my Amazon Store.

Zesty Italian Chicken Thighs Recipe

These zesty chicken thighs are made with just dry Zesty Italian dressing, brown sugar and chicken thighs for an easy meal the whole family will love.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • .06 Oz Dry Zesty Italian Dressing Packet
  • 3 Pounds Boneless Skinless Chicken Thighs
  • ½ Cup Brown Sugar

Instructions
 

  • Preheat the oven to 350 degrees
  • A dd the chicken thighs, Italian dressing packet and the brown sugar to a 9 x 13" baking dish. Mix everything together until the chicken is evenly coated.
  • Place it into the center rack of the oven, uncovered, for 30 minutes
  • Baste the chicken in all the juice that it produced and place it back into the oven for another 30 minutes.
  • Finally, let the chicken rest for 5-10 minutes before serving. Spoon some of the sauce over it, garnish with parsley (optional) and enjoy!
Keyword 3 ingredient dinner, chicken thighs recipe, zesty italian chicken thighs

Other Easy Chicken Dinners

If you like super easy to make chicken dinners like this one, you have to try Chicken Divan, Cheese Baked Caesar Chicken and Crockpot Chicken And Noodles.

WHITE CHICKEN ENCHILADAS

by 68 Comments

Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.

From the recipe collection of Tara Ippolito

White chicken enchiladas are the ultimate Tex Mex comfort food. They're creamy, cheesy, and full of flavor in every bite. The tender chicken wrapped in soft tortillas and smothered in a rich white sauce is pure cozy perfection. They just so happen to be simple to put together and perfect for a busy weekday dinner. These have been a family favorite of ours for years and once you try them, you'll know why.

This is truly one of my favorite comfort food recipe. They're creamy, cheesy, and loaded with delicious Tex Mex flavors. Its like a warm hug in dinner form. I've made a lot of enchiladas in my day, but this recipe is the one! It's super easy to make and everyone goes crazy for it. Even my two little boys who are generally picky eaters. Give this one a try the next time you're in the mood for something a little unique and special.

Ingredients

Here is everything that you'll need to make these delicious white chicken enchiladas. You can find the full ingredients list along with measurements and instructions on the recipe card below.

  • Flour Tortillas- Medium sized tortillas are the foundation of the meal by holding all that delicious filling ingredients together.
  • Rotisserie Chicken-Shredded rotisserie chicken makes this recipe super easy to put together and adds lots of delicious proteins.
  • Monterey Jack Cheese- Melts and binds everything together.
  • Cream Cheese- Let to cream cheese come to room temperature so it easily incorporate into the other ingredients.
  • Taco Seasoning-Gives this dish its delicious kick of Tex Mex flavor.
  • Green Chilies- Adds just the rick amount of heat without being too spicy.
  • Butter- Adds richness to the sauce.
  • Flour- Thickens the sauce to the perfect consistency.
  • Sour Cream- Gives the sauce a cool, creamy richness.
  • Chicken Stock- Adds moisture and enhances the chicken flavor.
  • Salt- Enhances all of the ingredients
  • Pepper- Cuts the richness of the dish.
  • Dried Parsley- An optional garnish that gives the finished dish just a little pop of color.

How To Make It

Here are the steps you'll need to take to make these delicious enchiladas. You can find the full list of ingredients along instructions on the recipe card below.

Preheat the oven to 350 degrees.

First, in a large bowl, add the chicken, half the Monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet. Mix everything together until it's evenly combined. Evenly distribute the filling in the center of each tortilla. Roll them up and place them seam side down in a greased 9”x13” baking dish.

NOTE: The size of the tortillas that you purchase will determine how many that you'll need.

PRO TIP: Make sure to grease the bottom of the dish with a little cooking spray. Its an important step that will prevent the tortillas from sticking to the baking dish.

Next, melt the butter in a medium sized skillet over medium-high heat. Add the flour and taco seasoning packet and whisk them together for about 3 minutes. Whisk in the chicken stock. Then, reduce the heat to medium low and stir in the rest of the shredded cheese and sour cream until the cheese is melted and the sauce is smooth. Season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas.

PRO TIP: Be sure to shred the monterey jack cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Add dried parsley (optional). Place the baking dish onto the center rack of the oven for about 25 minutes or until hot and bubbly. Let the enchiladas rest for about 5 minutes. Serve warm and enjoy!

PRO TIP: Letting the enchiladas rest for a few minutes before serving will let the sauce thicken up a little bit to the perfect consistency.

What Can I Serve These With?

You really don't need to fuss with sides with this dish. It can be served as a whole meal on its own. A salad or some plain or Cheesy Taco Rice would all be great options.

Can I Use Corn Tortillas?

Yes, you absolutely can use corn tortillas instead of flour for this recipe. I happen to prefer flour but some people dislike that they tend to get gummy when baked in the sauce. The corn tortillas will hold their form nicely.

Storage

Let the enchiladas cool completely and place them into an air tight storage container. They will last in the fridge for up to three days.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • XL Cheese Grater- Stainless Steel, dishwasher safe and perfect for shredding the cheese you'll need for this recipe.

White Chicken Enchiladas Recipe

Creamy, cheesy and packed with flavorful, shredded chicken, these white chicken enchiladas are a coy twist on a Mexican classic that the whole family will love.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
42 minutes
Course Main Course
Cuisine American, Mexican

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 1 Oz Taco Seasoning Packet, divided
  • 6-8 Medium Four Tortillas
  • 4 Oz Cream Cheese, softened
  • 2 Cups Monterey Jack Cheese, hand shredded shredded (divided)
  • 3 Tbs Butter
  • 3 Tbs Flour
  • 2 Cups Chicken Broth
  • ¾ Cup Sour Cream
  • 4 Oz can Diced Chilies

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a large bowl, mix together the shredded chicken, half of the monterey Jack cheese, cream cheese, chilies, and half of the taco seasoning packet.
  • Evenly distribute the filling into the center of each tortilla. Roll them up and place them seam side down into a greased 9”x13” baking dish.
  • In a medium sized skillet, melt the butter over medium-high heat. Add the flour and the rest of the taco seasoning packet. Whisk it into the butter for about 3 minutes.
  • Slowly whisk in the chicken stock and stir in the rest of the shredded monterey jack cheese and sour cream. Reduce the heat to medium-low and continue cooking until the cheese is melted and the sauce is smooth.
  • Now season the sauce with a little salt and pepper (if needed) and pour it evenly over the enchiladas. Sprinkle the top with a little dried parsely (opotional).
  • Place them in the center rack of the oven for about 25 minutes or until hot and bubbly. Let them rest for 5 minutes, serve warm and enjoy!
Keyword white chicken enchiada

Other Easy Tex Mex Recipes

If you like super easy make Tex Mex recipes like this one, you have to try this Easy Enchilada Casserole, Taco Bell Mexican Pizza and Stret Corn Pasta Salad.

FRENCH ONION CHICKEN AND RICE

by 5 Comments

French Onion Chicken and Rice packed with caramelized onion flavor and cheesy chicken and rice for a delicious dinner that melts together into pure comfort food.

From the recipe collection of Tara Ippolito

This French Onion Chicken and Rice is total cozy night comfort food at its best. The chicken is tender, the French onion dip and soup mix add that rich, savory flavor, and the rice soaks up all the cheesy, creamy goodness. It’s super easy to throw together, uses simple ingredients, and tastes like something way fancier than the effort it takes. My whole family loves this one and there are rarely any leftovers.

This recipe is about as no fuss as it gets. It’s simple, easy, and gets you straight to the good stuff. Lots of big flavor with minimal effort. You don’t need fancy ingredients or endless steps, just a few pantry staples and a little time. It’s proof that great food can be made easy.

Ingredients

Here’s everything you’ll need to make this recipe. You can find the full ingredients list along with measurements and instructions in the recipe card below.

  • Rotisserie Chicken- Shredded rotisserie chicken adds lots of protein and convenience.
  • Cream Of Chicken Soup- Adds a savory, buttery chicken flavor that ties everything together and flavors the dish perfectly.
  • Cream of Mushroom Soup- Brings in an earthy flavor that deepens the overall taste and gives it that classic cozy casserole vibe.
  • French Style Green Beans- Makes the dish heartier and adds a little color.
  • Chicken Broth- Adds enough moisture to perfectly cook the rice.
  • Minute Rice- Soaks up all the flavors of the delicious sauce and makes the dish super hearty.
  • Minced Garlic- Adds lots of garlicy flavor throughout the dish.
  • Refrigerated French Onion Dip- This aamps up that deep, caramelized onion flavor and adds extra creaminess at the same time
  • French Fried Onions- Adds an irresistible crunch to the inside of the casserole and makes for the perfect topping!
  • Lipton Onion Dip Mix- Gives the whole dish a boost of French onion flavor.
  • Parmesan Cheese- Adds lots of salty, nutty flavor.
  • Cheddar Cheese- Melts until golden and bubbly and ties the whole casserole together.
  • Pepper- Balances out the richness of the dish.
  • Parsley- An optional but recommended garnish. It adds a nice pop of color.

How To Make It

Here’s the step by step on how to make this delicious meal. You can find the full list of ingredients and instructions in the recipe card below.

Preheat the oven to 350°

First, in a large bowl, add the shredded rotisserie chicken, cream of chicken soup Lipton French onion dip mix, cream of mushroom soup, French fried onions, green beans, chicken broth, minced garlic, minute rice French onion dip and Parmesan cheese. Lightly season it with and pepper and stir everything together until it’s evenly combined.

NOTE: The French onion dip, cream of mushroom and cream of chicken soup contain salt. So, no need to salt the dish.

Now, add the mixture to a greased 9 x 13” baking dish. Smooth it out so that it’s flat and even and sprinkle it with Parmesan cheese. Evenly distribute the shredded cheddar cheese and add about ½ cup more French fried onions.

PRO TIP: Be sure to shred the cheddar cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Then, place the uncovered casserole into the center rack of the oven and bake for 35 minutes or until hot and bubbly. Let it rest for 5-10 minutes, garnish with dried parsley (optional), serve warm and enjoy!

PRO TIP: Be sure to let the casserole rest before serving to let the sauce thicken up.

NOTE: Baking this in the center rack of the oven will distribute heat all around the casserole and cook it evenly.

What Should I Serve With This?

This casserole can be served by itself as a complete meal if you’d like. But, some Homemade Garlic Bread or a side salad would both be great additions.

Can I Make This Ahead Of Time?

Yes, you can make this casserole ahead of time. Just assemble it as the directions advise, cover it tightly and place it into the refrigerator the day before cooking.

Storage

Let the casserole cool completely then place it into an air tight container. It will last in the refrigerator for up to three days.

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French Onion Chicken And Rice Casserole Recipe

French Onion Chicken and Rice packed with caramelized onion flavor and cheesy chicken and rice for a delicious dinner that melts together into pure comfort food.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course
Cuisine American

Equipment

  • 9x 13" baking dish

Ingredients
  

  • 1 Rotisserie Chicken
  • 10.5 Oz Cream Of Mushroom Soup
  • 10.5 Oz Cream Of Chicken Soup
  • 14.5 Oz French Style Green Beans, drained
  • 1 Oz Lipton Onion Soup Mix
  • 2 Cups Chicken Broth
  • 2 Cups Minute Rice- uncooked
  • 1 Cup French Fried Onions (divided)
  • 1 Cup Refrigerated French Onion Dip
  • ½ Cup Parmesan Cheese
  • 3 Cloves Garlic, minced
  • 1 Cup Cheddar Cheese, hand shredded

Instructions
 

  • Preheat the oven to 350°
  • In a large bowl, add the shredded rotisserie chicken, cream of chicken soup Lipton French onion dip mix, cream of mushroom soup, half of the french fried onions, green beans, chicken broth, minced garlic, minute rice, French onion dip and Parmesan cheese. Lightly season it with and pepper and stir everything together until it’s evenly combined.
  • Add the mixture to a greased 9 x 13” baking dish. Smooth it out so that it’s flat and even and sprinkle it with Parmesan cheese. Evenly distribute the shredded cheddar cheese and the rest of the French fried onions.
  • Place the uncovered casserole into the center rack of the oven and bake for 35 minutes or until hot and bubbly. Let it rest for 5-10 minutes, garnish with dried parsley (optional), serve warm and enjoy!
Keyword french onion chicken and rice casserole

Other Easy Casserole Recipes

If you like super easy to make casserole dishes like this one, you gotta try this Cowboy Biscuit Casserole, Chicken and Stuffing Casserole and Stuffed Pepper Casserole.

FOOLPROOF ROASTED THANKSGIVING TURKEY

by 4 Comments

This Foolproof Roasted Thanksgiving Turkey comes out perfectly golden, juicy, and tender every time—with crispy skin, incredible flavor, and none of the holiday stress.

From the recipe collection of Tara Ippolito

This Foolproof Roasted Thanksgiving Turkey recipe takes all the guesswork out of cooking the holiday’s main event. It’s juicy, flavorful, and beautifully golden every single time. There’s no fancy techniques or stress required. The simple method lets turkey shine while guaranteeing tender meat and perfectly crisp skin. It’s the kind of recipe that makes you look like a pro, even if it’s your first time giving it a go.

I really love this recipe because it truly delivers great results every single time. The turkey comes out juicy on the inside, golden and crispy on the outside and it fills your whole kitchen with that classic Thanksgiving smell. It’s a fool proof method that you truly can’t go wrong with.

What Size Turkey Should I Get?

Plan for about 1 to 1½ pounds of turkey per person. That gives you enough for everyone to eat and still have a little leftover. If you love leftovers like me, lean closer to 1½ pounds per person.

How Do I Thaw My Turkey?

The safest and easiest way is to thaw it in the fridge. Give it one full day of thawing for every 4–5 pounds of turkey. So if you’ve got a 15 pound bird, plan on about three days in the fridge. Keep it in its packaging, set it in a pan to catch any drips, and just let the fridge do the work.

Do I Need To Prep My Turkey?

For the best results, you really should brine it a day or two ahead. If you’ve seen my directions on How To Dry Brine A Thanksgiving Turkey you’re already ahead of the game! The skin will be perfectly seasoned and crisp and the meat will be is so tender.

Ingredients

Here’s the full list of ingredients that you’ll need to make this. You can find the ingredients along with measurements in the recipe card below.

  • Turkey- About 11-12 pounds. Please follow the steps in my How To Dry Brine A Thanksgiving Turkey post. It is crucial for forgetting a delicious juicy turkey. ?
  • Unsalted Butter- Gives the turkey an overall beautiful golden color and lots of flavor.
  • Rosemary- Adds an earthy, piney flavor on the meat and skin.
  • Thyme- Brings a slightly lemony, herby flavor to the whole turkey.
  • Sage- The classic “Thanksgiving flavor” you can’t have a holiday turkey without this warm and woodsy herb.
  • Garlic Powder- Distributes delicious garlicky flavor throughout the meat.
  • Salt- Enhances all the ingredients.
  • Black Pepper- Evens out the richness of the other ingredients.
  • Paprika- Gives the turkey a sweet, smokey flavor and beautiful coloring.
  • Bell's Poultry Seasoning- Bells is the best brand in my opinion. You can find it HERE or use whatever brand that you can find.
  • Onion- Adds moisture and flavor to the inside out.
  • Carrot- Prevents the turkey drippings from burning at the bottom of the pan and soaks up lots of flavor if you’re planning on making gravy.
  • Celery- The celery releases steam when cooking and helps keep the turkey nice and moist. Also great for gravy!
  • Apple- Brings a touch of sweetness and a delicious fruity aroma.
  • Lemon- Gives the meat a bright, fresh flavor.
  • Chicken Broth- Keeps the turkey moist as it cooks and prevents the turkey drippings from burning.

How To Make It

Here’s the step by step guide on how to make this turkey along with some personal notes from me. You can find the full instructions along with ingredients and measurements in the recipe card below.

Preheat the oven to 325°

First, you should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions. Drain any liquid that accumulated at the bottom of the roasting pan. Add the chopped carrot, celery, onions, salt and pepper and mix it all together. Add the chicken broth.

PRO TIP: Take the turkey out of the refrigerator 30 minutes before you’re going to cook it. This will help it get to room temperature and cook more evenly.

Now, in a medium sized bowl, stir together the butter, chopped rosemary, sage, thyme, black pepper, paprika, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.

Then, stuff the cavity with rosemary, thyme, sage, onion, apple and lemon. Using kitchen string, tie the legs together.

NOTE: Tying the legs together with kitchen string (also known as trussing) helps cook the turkey evenly and also makes for a nicer looking presentation.

turkey in roasting pan with herbs and butter

Next, place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven. From here on out, baste the turkey every 30-40 minutes or until the turkey is done.

PRO TIP- If the turkey is getting a little too dark on the top, lightly place a tin foil tent on top.

NOTE- Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.

Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!

PRO TIP: Save the vegetables at the bottom of the roasting pan for this delicious homemade gravy or soup.

finished foolproof roasted thanksgiving turkey

What Should I Serve This With?

This is the star of the show for holidays like Thanksgiving and Christmas. So, I’d recommend serving this with some holiday classics like Classic Sweet Potato Casserole, Creamy Green Bean Casserole and Classic Corn Soufflé. And, of course, you can't forget to make the Homemade Gravy With Pan Drippings.

Can I Stuff The Turkey?

Technically you can stuff a turkey, but I don’t recommend it. The stuffing inside has to reach 165°F to be safe to eat. That often means the turkey itself can overcook and dry out. I recommend playing it safe and just cooking the stuffing on the side.

Should I Roast The Turkey Covered Or Uncovered?

Start uncovered to get that gorgeous golden skin. If it starts browning too quickly, loosely cover it with foil toward the end.

How Long Should I Cook My Turkey For?

Plan for about 13–15 minutes per pound at 325°F for an unstuffed turkey or until the turkey reaches 165°.

How Do I Know When My Turkey Is Done?

A turkey is safely cooked when the internal temperature reaches 165°F in the thickest part of the breast and the innermost part of the thigh (without touching the bone).

That 165°F guideline comes from the USDA, and it’s the food safety standard most recipes and chefs follow. Always use a meat thermometer so you’re not guessing.

Should I Let The Turkey Rest Before Carving?

Yes, absolutely! Let your turkey rest at least 30 minutes before carving. That gives all the juices time to settle back in and keeps it nice and moist.

Storage

Let the turkey cool completely and place it into an air tight container. It will last in the fridge for up to three days.

It freezes really well also. Just place it into a freezer safe air tight container and it will last for up for three months.

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Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

foolproof roasted thanksgiving turkey

Foolproof Roasted Thanksgiving Turkey Recipe

This Foolproof Roasted Thanksgiving Turkey comes out perfectly golden, juicy, and tender every time—with crispy skin, incredible flavor, and none of the holiday stress.
No ratings yet
Print Recipe Pin Recipe
Prep Time 1 day 15 minutes
Total Time 1 day 3 hours 15 minutes
Course Main Course
Cuisine American

Equipment

  • Large Roasting Pan

Ingredients
  

  • 11-14 Pound Turkey
  • 2 Sticks Unsalted Butter, softened
  • 2 Large Carrots, diced
  • 2 large Onions, one diced and one quartered for the cavity
  • 3 Stalks Celery, diced
  • ½ Cup Chicken Broth
  • 6 Sprigs Thyme half left on the sprig for the cavity and half removed
  • 4 Sprigs Rosemary half left on the sprig and half removed and chopped
  • 6 Sprigs Sage, half left on the sprig for stuffing in the cavity and half chopped
  • Salt and Pepper to taste
  • 1 Tbs Garlic Powder
  • 1 Tbs Poultry Seasoning
  • 1 teaspoon Paprika
  • 1 Apple, quartered
  • 1 Lemon, quartered

Instructions
 

  • Preheat the oven to 325 degrees
  • You should have already had the turkey brined using my “How To Dry Brine A Thanksgiving Turkey” instructions.
    Drain any liquid that accumulated at the bottom of the roasting pan. Add the chopped carrot, celery, onions, salt and pepper and mix it all together. Add the chicken broth.
  • In a medium sized bowl, stir together the butter, chopped rosemary, chopped sage, thyme, black pepper, paprika, garlic powder and poultry seasoning. Rub the butter mixture all over the cavity, outside and under the skin of the turkey.
  • Then, stuff the cavity with rosemary, thyme, sage, onion, apple and lemon. Tie the legs together using kitchen string,
  • Place it onto the lowest rack of the oven for about an hour and a half. Baste the turkey with the juices from the bottom of the pan and place it back into the oven.
    From here on out, baste the turkey every 30-40 minutes or until the turkey is done. Cooking times will vary. In general, an 11 pound turkey should take around 3 hours but always use a meat thermometer and be sure the thickest part of the breast reaches 165°.
  • Finally, let the turkey rest for about 30 minutes before slicing and serving. Enjoy!
Keyword Foolproof Roasted Thanksgiving Turkey

HOW TO DRY BRINE A THANKSGIVING TURKEY

by 8 Comments

Here’s how to dry brine a thanksgiving turkey with salt, pepper, rosemary, brown sugar, and lemon zest to perfectly prep your bird for the big day.

From the recipe collection of Tara Ippolito

thanksgiving turkey brine

Dry brining your turkey is a total game changer. Instead of soaking it in a messy bucket of liquid, you just rub on some salt and seasonings, pop it in the fridge, and let the magic happen. The result? Juicy, flavorful meat and the crispiest, most golden skin you’ve ever had. It’s easier, cleaner, and the flavor payoff is unbelievable—once you dry brine, you’ll never go back.

This recipe takes all the guesswork out of making the perfect Thanksgiving turkey. I’ve tested it over and over to get that ideal balance of salt, sugar, herbs, and citrus that makes the turkey juicy, flavorful, and golden every single time. It’s simple to follow, doesn’t require any fancy ingredients, and gives you incredible results with minimal effort. Trust me, once you try this method, you’ll wonder why you ever did it any other way.

What Is Dry Brining

Dry brining is a simple way to season and tenderize your turkey without using any liquid. You just rub the bird with a blend of salt and seasonings, then let it rest in the fridge for a day or two so the salt can work its magic. It pulls out moisture, seasoning the meat from the inside, and making it super juicy and flavorful when roasted.

Why Dry Brine?

Dry brining your turkey is one of those little secrets that makes a huge difference. It locks in moisture, adds incredible flavor, and gives you that crispy, golden skin everyone loves. Plus, there’s no sloshing around a giant bucket of wet brine. It’s way easier and way less mess. Once you try it this way, you’ll never go back to doing it the old-fashioned way again.

Ingredients

Here are the ingredients that you’ll need to dry brine your thanksgiving day turkey. You can find the full measurements in the recipe card below.

  • Kosher Salt- It’s coarse enough to grab onto the turkey’s skin and dissolve slowly, but not so coarse that it won’t stick.
  • Light Brown Sugar- It doesn’t just sweeten the deal. It balances the brine, deepens the flavor, and helps the turkey roast to that perfect golden-brown glow.
  • Fresh Rosemary- Infuses the turkey with that cozy, herby aroma that makes your whole house smell like Thanksgiving heaven.
  • Black Pepper- A little freshly cracked black pepper goes a long way here. It adds just the right amount of warmth and depth to balance the salt, herbs, and sugar in the brine.
  • Lemon Zest- Adds a burst of freshness that lifts the whole brine. It brightens up the herbs, balances the salt, and gives the turkey a subtle citrusy note.

Step By Step Instructions

Here’s the instructions on how to perfectly brine your Thanksgiving turkey along with some personal notes. You can find the full ingredients list along with instructions on the recipe card below.

First, prep the turkey by taking it out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey as dry as possible.

NOTE: Be sure that your turkey is thawed completely before prepping it.

Now, mix the salt, brown sugar, chopped rosemary, black pepper and lemon zest together. Rub the mixture into the meat, under and over the skin and inside the cavity.

PRO TIP: I like to wear food safe gloves when doing this step. There’s no better tool then a cooks hands and this will help get the brine all over while protecting them.

Then, place the turkey onto the roasting rack inside your roasting pan and place into the refrigerator, uncovered for 1-2 days.

PRO TIP: If you’ve got the time, let the turkey sit for two days. One day will still do the trick, but two is even better!

Finally, remove the turkey from the refrigerator about 45 minutes before choosing your favorite cooking method.

brined turkey on roasting rack

Do I Have To Rinse The Brine Off?

No, you don’t need to rinse the brine off the turkey. You’d wash away all that flavorful seasoning. Instead, just pat the turkey dry really well with paper towels before roasting. This removes any surface moisture and helps the skin get extra crispy and golden in the oven.

All that salt has already done its job. It’s been absorbed into the meat to season it from the inside out, so there’s nothing you need to rinse off.

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  • Cuisinart Roasting Pan- 16" Stainless steel rectangular roasting pan with rack.
  • Microplane- Perfect for zesting the lemon for this brine.
  • Herb Cutter- This is a cool little stainless steel kitchen tool that perfectly cuts herbs like the rosemary needed for this recipe.

How To Dry Brine A Thanksgiving Turkey

Here’s how to dry brine a thanksgiving turkey with salt, pepper, rosemary, brown sugar, and lemon zest to perfectly prep your bird for the big day.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 1 day 20 minutes
1 day 20 minutes
Course Main Course
Cuisine American

Equipment

  • Roasting Pan with Roasting Rack

Ingredients
  

  • ½ Cup Kosher Salt
  • ½ Cup Light Brown Sugar
  • ¼ Cup Fresh Rosemary, chopped
  • 3 Tbs Black Pepper
  • 1 Large Lemon, zested

Instructions
 

  • Prep the turkey by taking it out of the packaging, remove giblets, neck, and plastic cages or pop-up thermometers. Pat the turkey as dry as possible.
  • Mix the salt, brown sugar, chopped rosemary, black pepper and lemon zest together. Rub the mixture into the meat, under and over the skin and inside the cavity.
  • Place the turkey onto the roasting rack inside your roasting pan and place into the refrigerator, uncovered for 1-2 days.
  • Remove the turkey from the refrigerator about 45 minutes before choosing your favorite cooking method.
Keyword How To Dry Brine A Thanksgiving Turkey

BAKED MONTEREY CHICKEN SPAGHETTI

by 9 Comments

Baked Monterey chicken spaghetti takes shredded chicken, tender spaghetti, sour cream, cream of chicken soup, spinach and cheese baked with crispy french fried onions on top.

From the recipe collection of Tara Ippolito

This baked Monterey chicken spaghetti is pure comfort at its best. It’s creamy, cheesy and super filling. The chicken and spaghetti soak up the rich, flavorful sauce that’s held together perfectly by the melty Monterey Jack cheese. As it bakes, everything comes together in a golden, bubbly casserole that’s oh so satisfying. It’s hearty, flavorful, and exactly the kind of dish that everyone will be going back for seconds of.

I’ve tested a lot of baked pasta dishes, and this one is seriously next-level. My baked Monterey chicken spaghetti is creamy, cheesy, and packed with flavor in every single bite. The Monterey Jack melts down so perfectly and gives the whole dish this smooth, comforting texture you’ll crave again and again. It’s easy to make, family-friendly, and one of those dinners that everyone asks me for the recipe after trying it.

Ingredients

Here are all of ingredients that you’ll need to make this delicious recipe. You can find the full list of ingredients along with measurements in the recipe card below.

  • Rotisserie Chicken- Any cooked/ cubed chicken would do, but the shredded rotisserie chicken is so convenient.
  • Campbells Cream Of Chicken Soup- Adds lots of rich, savory chicken flavor to the whole dish.
  • Monterey Jack Cheese- Binds the spaghetti and other ingredients together with ooey gooey, cheesy falvor.
  • Spinach- Brings color, freshness and a boost of vitamins and minerals.
  • Garlic- Fresh, jarred or garlic paste would all be ok to use
  • Sour Cream- Adds lots of creaminess to the dish.
  • French Crispy Fried Onions- Brings a wonderful crunch and burst of onion favor.
  • Spaghetti- The star of the show! The spaghetti gives this dish substance, soaks up all the delicious flavors and adds a comforting texture. I used the brand Barilla.
  • Parsley- This is an optional garnish that gives the finished meal a pop of color.

How To Make It

Here’s how to make this delicious baked Monterey chicken spaghetti along with some personal notes from me on how to make this recipe the best that it can be. You can find the full ingredients list along with instructions in the recipe card below.

Preheat the oven to 350 degrees

First, in a large bowl, add the shredded rotisserie chicken, cream of chicken soups, shredded, spinach, garlic, sour cream and French Crispy Fried Onions. Add the cooked spaghetti and mix everything together until its evenly combined.

PRO TIP: Cook the spaghetti to al dente. It will continue to cook in the oven and if its over cooked to being with, it will be too mushy.

PRO TIP: Straining the frozen and thawed spinach with a cheese cloth is the best way to wring out all the moisture and avoid a watery casserole.

Now, add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with more shredded monterey jack cheese and French Fried Onions.

PRO TIP: Be sure to shred the cheese yourself and avoid the pre shredded stuff that comes in a bag. It will melt much better that way.

Next, place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!

PRO TIP: Let the casserole rest of 5-10 minutes before serving. This will help everything settle, even the temperature out and improve flavor and texture

fresh out of the oven monterey jack chicken casserole

What Should I Serve This With?

This recipe is an entire meal in and of itself. You really don’t need to serve this with anything beyond a side salad and maybe some Homemade Garlic Bread.

Can This Be Made Ahead Of Time?

Yes, this recipe can absolutely be made ahead of time. Just assemble it as the directions outline, cover it tightly and place it into the refrigerator until you’re ready to bake it.

I would hold off on adding the Frenchs Crispy Friend Onions until you’re ready to place it into the oven to avoid them getting soggy.

Do I Have To Use Spaghetti?

No, you don’t have to use spaghetti for this recipe. Any pasta would be ok to use for this one. So, feel free to choose your favorite.

Storage

Let the pasta cool completely and place it into an air tight storage container. It will last in the refrigerator for up to 3 days.

This recipe freezes well too. Place it into a freezer safe air tight container and it will last in the freezer for up to 3 months. Just be sure to let it thaw in the refrigerator before reheating.

Featured Products

Shop all of the products featured in this recipe tutorial on my Amazon Store. Here are just a few that I love:

  • Storage Containers- These are my favorite from Rubbermaid! They’re BPA Free and come with air tight lids. They're freezer safe, too.
  • Caraway Dutch Oven Pot- My absolute favorite cookware! It's non stick with ceramic coating, free from forever chemicals and oven safe.
  • Titanium Cutting Boards - A healthy choice for meal prepping. These are sleek, easy to store and dishwasher safe

Baked Monterey Chicken Spaghetti Recipe

Baked Monterey chicken spaghetti takes shredded chicken, tender spaghetti, sour cream, cream of chicken soup, spinach and cheese baked with crispy french fried onions on top.
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
1 hour
Course Main Course
Cuisine American

Equipment

  • 9" x 13" baking dish

Ingredients
  

  • 1 Rotisserie Chicken, shredded
  • 2 (10.5 Oz) cans Cream Of Chicken Soup
  • 1.5 Cups Monterey Jack Cheese
  • 10 Oz Frozen Spinach, thawed and strained really well
  • 2 Cloves Garlic
  • 16 Oz Sour Cream
  • 1 Cup French Fried Onions
  • 1 Pound Spaghetti, cooked to al dente

Instructions
 

  • Preheat the oven to 350 degrees
  • In a large bowl, add the shredded rotisserie chicken, cream of chicken soups, 1 cup of shredded monterey jack cheese, spinach, garlic, sour cream and½ Cup of french fried onions. Add the cooked pasta and mix everything together until its evenly combined.
  • Add the mixture to a greased 9 x 13" baking dish and smooth it out so that its flat and even. Top it with the rest of the shredded monterey jack cheese and French Fried Onions.
  • Place it into the center rack of the oven for 45 minutes. FInally, garnish with parsley (optional), serve warm and enjoy!
Keyword baked monterey chicken spaghetti

Other Easy Baked Pasta Recipes

If you like super easy to make baked pasta recipes like this one, you have to try this Easy Chicken Tetrazzini, Chicken Spaghetti and Pasta Al Forno.