Adventures of Mel

Category: Dinner Ideas

Dinnertime doesn’t have to be up in the air. Make dinner easy with loads of simple and easy dinner ideas, including burgers and sandwiches, chicken recipes, beef recipes, pork recipes, soup recipes, pasta recipes, and more.

Reader favorites include this easy meatloaf recipe, chicken fried rice, and Instant Pot taco chicken.

loads of simple and easy dinner ideas and dinner recipes
  • Juicy Instant Pot Whole Chicken for an Easy Dinner

    Juicy Instant Pot Whole Chicken for an Easy Dinner

    How to cook a perfectly tender and juicy Instant Pot whole chicken from fresh or frozen in just 30 minutes or less. Quick and easy, healthy one pot meal recipe that will have everyone coming back for seconds!

    I love garlic parm chicken skewers and baked chicken drumsticks, but my go-to easy dinner recipe has always been whole chicken in the CrockPot. I’d plan ahead and throw everything together in the morning so that it could slow cook all day long– That is, until I bought my first Instant Pot. Don’t get me wrong, I still love the slow cooked flavor of a good CrockPot chicken, but cooking whole chicken in the Instant Pot is so much faster for those busy weekdays when I’m in such a rush!

    Instant Pot whole chicken stuffed with lemons and peppers, fresh out of the electric pressure cooker, and ready to eat on a large wooden cutting board

    I can whip up an Instant Pot whole chicken in 30 minutes or less, and it tastes just as good as a slow cooked chicken. If you don’t already have an Instant Pot, I highly recommend getting one; this is one tool that every kitchen needs to have! You can make so many dinner recipes with an electric pressure cooker, including Instant Pot salmon, meatloaf, and baby back ribs.

    whole chicken Instant Pot ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Instant Pot Whole Chicken

    Before getting started, rinse your whole chicken off and pat dry with paper towels. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

    Prepping the Chicken

    1. In a small mixing bowl, combine all of the seasonings.
    2. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.
    3. Next, stuff the cavity with lemon and onions.
    4. Add the oil to the Instant Pot, and set it to the high sauté setting.
    5. Lay the whole chicken in the Instant Pot with the breast facing down. Cook ’til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!
    6. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.
    6 step photo collage showing how to make whole chicken in the Instant Pot

    How to Cook a Whole Chicken in the Instant Pot

    1. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.
    2. Place your whole chicken on top of the rack; if you’re adding any veggies, this is where you’ll want to chuck them in. Select the manual setting, and let it cook on high for about 6 minutes per pound. When the timer goes off, naturally release the pressure for about 20 more minutes.
    3. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.

    If you’re cooking the chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

    3 step photo collage showing how to cook an Instant Pot whole chicken

    That’s it! Serve and enjoy with any sides while fresh and hot. The great thing about cooking a whole chicken is that there’s usually plenty of leftovers that you can use for other meals later in the week!

    juicy whole chicken stuffed with lemons and peppers, and ready to slice and eat on a large wooden cutting board

    What to Serve With Instant Pot Whole Chicken

    Here are a few ideas as to what you can serve with your whole chicken meal…

    Expert Tips and Recipe FAQ’s

    Why isn’t my Instant Pot chicken cooked through?

    This is usually because it wasn’t cooked long enough. Fresh whole chicken needs about 6 minutes of cook time per pound in the Instant Pot. If it comes out raw in the middle, the best thing to do is to close it up, set it to manual and let it cook all over again, this time giving it 6 minutes per pound as recommended in the recipe. Then let it naturally release for about 20 minutes.

    How should I store leftover whole chicken?

    Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days.

    Can you freeze leftover chicken?

    Yes, you can freeze leftover chicken for meal planning in an airtight container or freezer bag for up to 3 months. Be sure to let it thaw out overnight in the refrigerator before using in any recipes.

    How do you reheat leftover chicken that’s been refrigerated?

    I usually reheat mine in a microwave-safe dish in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often. If your leftover chicken was frozen, be sure to let it thaw out in the refrigerator overnight before reheating.

    whole chicken with lemons and peppers fresh out of the Instant Pot on a large wooden cutting board

    Recipes for Leftover Chicken

    Need to use up leftover chicken before it goes bad? Here’s a list of our go-to leftover chicken recipes…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Instant Pot Whole Chicken

    Perfectly tender and juicy Instant Pot whole chicken from fresh or frozen. Quick and easy dinner recipe that you can cook in just 30 minutes!

    • Paper Towels
    • Large Knife
    • Cutting Board
    • Small Mixing Bowl
    • Tongs
    • 4 pounds Whole Roasting Chicken
    • 2 teaspoons Kosher Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Paprika
    • 1 teaspoon Onion Powder
    • 1 teaspoon Dried Oregano
    • 1 teaspoon Dried Thyme
    • 1/2 teaspoon Dried Rosemary
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Cayenne Pepper (optional)
    • 2 tablespoons Olive Oil
    • 1 cup Chicken Broth
    • 1 Lemon (quartered)
    • 1 Medium White Onion (peeled and quartered)

    1. Before getting started, rinse your whole chicken off and pat dry with paper towels.

    2. Then use a large knife to quarter a lemon and medium white onion on a large cutting board. Wash and chop up any veggies that you might use, and then set aside…

    3. In a small mixing bowl, combine all of the seasonings.

    4. Then with your chicken on a large cutting board, sprinkle the seasonings over the chicken and cavity.

    5. Next, stuff the cavity with lemon and onions.

    6. Add the oil to the Instant Pot, and set it to the high sauté setting.

    7. Lay the whole chicken in the Instant Pot with the breast facing down. Cook 'til golden brown, about 3-4 minutes. This will create that crispy and golden brown, rotisserie-style skin that we all know and love!

    8. Finally, use a pair of tongs to turn the chicken over and let it cook in the oil for another 3-4 minutes. Then set aside.

    9. Start by placing your metal trivet down inside of the Instant Pot with the handles up. Then add the chicken broth.

    10. Place your whole chicken on top of the rack; if you're adding any veggies, this is where you'll want to chuck them in.

    11. Select the manual setting, and let it cook on high for about 6 minutes per pound.* When the timer goes off, naturally release the pressure for about 20 more minutes.

    12. Once the pressure has naturally released, remove the chicken from the Instant Pot and let rest on a cutting board for about 10-15 minutes before slicing and serving.

    13. That's it! Serve and enjoy with any sides while fresh and hot.

    *If you’re cooking your whole chicken from frozen, you’ll need to double the cooking time to about 12 minutes per pound, and then let it naturally release for 20 minutes like normal.

    How should I store leftover whole chicken?

    Leftover chicken is best stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave on a medium-high setting for about 3 minutes. If it’s still cold, continue to cook it in 30-second bursts ’til hot, stirring every so often.

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    American, Dinner, Main Dish
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  • Easy Slow Cooker Whole Chicken Recipe With Vegetables

    Easy Slow Cooker Whole Chicken Recipe With Vegetables

    How to make the best slow cooker whole chicken that tastes just like a rotisserie style chicken with vegetables. Easy CrockPot dinner recipe that you can make from scratch in 10 minutes or less!

    Raising 3 kids and working on a tight budget, chicken has always been our go-to weeknight dinner recipe. Sometimes we’ll make baked chicken drumsticks, but most often we make this slow cooker whole chicken recipe. You can fit a lot of food in a slow cooker, and so we usually have plenty of leftovers to eat on the rest of the week. Of course, if you didn’t remember to put your chicken in the slow cooker, you can also cook whole chicken in the Instant Pot in just 30 minutes.

    whole slow cooker chicken on a pile of fresh herbs on a large white plate next to a small bowl of fresh salad

    I love cooking whole chicken in the slow cooker because you can just set it and forget it. Add your chicken and veggies to the Crock Pot in the morning, and dinner will be ready to go by the time you get home from work. It also pairs well with so many side dishes, like slow cooker corn casserole, CrockPot funeral potatoes, CrockPot baked beans, baked potatoes, and sweet corn on the cob.

    slow cooker whole chicken ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Slow Cooker Whole Chicken

    Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

    Prep the Ingredients

    1. Rinse the chicken, and then remove the neck and giblets. Pat dry.
    2. Chop up the celery, carrots and onion; and then peel the garlic cloves, mashing each one down with the back of a kitchen knife. Then you can mix up the seasonings in a small mixing bowl.
    3. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin ’til evenly dispersed. I like to use a basting brush for this step.
    4. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.
    4 step collage showing how to make whole slow cooker chicken

    Assembling the Slow Cooker

    1. Start by adding the prepped veggies and fresh herbs to the Crock Pot.
    2. Then place the seasoned whole chicken in the CrockPot on top of the vegetables.
    2 step collage showing how to make slow cooker whole chicken

    How to Cook Whole Chicken in the CrockPot

    1. Place the lid on your slow cooker, and cook on low for 6-8 hours. Alternatively, you can cook it on high for 3-4 hours, or ’til the internal temperature reads at least 165ºF with a meat thermometer.
    2. Once fully cooked, remove your chicken from the slow cooker, and transfer it to a cutting board to cool for 10-15 minutes before cutting.

    If you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or ’til golden brown.

    2 step collage showing how to cook whole chicken in the CrockPot

    That’s it! Serve and enjoy your CrockPot whole chicken with all the cooked veggies. If you’re not ready to eat yet, simply leave it in the slow cooker with the “keep warm” function on ’til you’re ready to serve.

    slow cooker whole chicken on a pile of fresh herbs on a white decorative plate

    What Else to Serve With Your CrockPot Whole Chicken Meal

    In addition to the side dishes already mentioned, here are a few more recipes that you can serve with your CrockPot whole chicken meal…

    Expert Recipe Tips and FAQ’s

    Is it safe to cook whole chicken in the slow cooker?

    Yes, it is perfectly safe to cook a whole chicken in the slow cooker so long as it reaches an internal temperature of at least 165ºF before serving. In fact, chicken is at its best when cooked at lower temperature for a long time, so the slow cooker is perfect!

    How should I store leftover slow cooker whole chicken?

    Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. If you make a large enough batch, you can reheat a little bit in the microwave every day for easy meals all week long!

    Can I freeze leftover chicken?

    Yes, you can freeze leftover whole chicken. Stored in an airtight container or freezer bag, it should last up to 3 months in the freezer. Be sure to let it thaw out overnight in the refrigerator before reheating as normal.

    crockpot whole chicken on a pile of herbs on a white decorative plate with a small bowl of fresh salad

    More Slow Cooker Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Slow Cooker Whole Chicken

    How to make the best slow cooker whole chicken with vegetables. Easy CrockPot dinner recipe that you can make in 10 minutes or less!

    • Slow Cooker
    • Disposable Slow Cooker Liner
    • Kitchen Knife
    • Small Mixing Bowl
    • Basting Brush
    • Meat Thermometer
    • Cutting Board

    Whole Chicken CrockPot Meal

    • 1 Whole Chicken
    • 2 tablespoons Olive Oil
    • 4 stalks Celery (chopped)
    • 3 Carrots (chopped)
    • 1 Red Onion (peeled and chopped)
    • 4 Garlic Cloves (peeled and smashed)
    • 2 sprigs Fresh Thyme
    • 2 sprigs Fresh Rosemary

    Seasoning

    • 1 teaspoon Kosher Salt
    • 1 teaspoon Seasoned Salt
    • 1 teaspoon Paprika
    • 1/2 teaspoon Dried Thyme
    • 1/2 teaspoon Dried Rosemary
    • 1/2 teaspoon Ground Black Pepper
    • 1/2 teaspoon Dried Parsley
    • 1/2 teaspoon Onion Powder

    1. Before getting started, spray the inside of your Crock Pot insert with nonstick cooking spray, or you may use a disposable slow cooker liner.

    2. Rinse the chicken, and then remove the neck and giblets. Pat dry.

    3. Chop up the celery, carrots and onion, and then peel the garlic cloves, mashing each one down with the back of a kitchen knife.

    4. Mix up the seasonings in a small mixing bowl.

    5. Next, drizzle the whole chicken with olive oil, rubbing it gently into the skin 'til evenly dispersed. I like to use a basting brush for this step.

    6. Finally, sprinkle your seasonings onto the chicken, rubbing them in all over.

    7. Start by adding the prepped veggies and fresh herbs to the Crock Pot.

    8. Then place the seasoned chicken on top of the vegetables.

    9. Place the lid on your slow cooker, and cook on low for 6-8 hours, or on high for 3-4 hours. You can tell that it's done when the internal temperature reads at least 165ºF with a meat thermometer.

    10. Once fully cooked, transfer your chicken to a cutting board to cool for 10-15 minutes before cutting.

    11. Optionally if you like a crispy skin, you can transfer your fully cooked chicken to a baking dish and into the oven to broil for 4-5 minutes, or 'til golden brown.

    12. That's it! Serve and enjoy with all the cooked veggies. If you're not ready to eat yet, simply leave it in the Crock Pot with the "keep warm" function on 'til you're ready to serve.

    How should I store leftover slow cooker whole chicken?

    Leftover chicken stores best in an airtight container in the refrigerator for up to 3-4 days. 

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Poultry & Chicken Recipes, Slow Cooker
    American, Dinner
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  • Southern Style Fried Crappie Recipe From Scratch

    Southern Style Fried Crappie Recipe From Scratch

    How to make the best pan fried crappie with a crispy buttermilk breading, just like Grandma used to make it. Quick and easy, southern style fried fish recipe that will have everybody coming back for seconds!

    Fishing is kind of a tradition in my family. My boys used to love grilling up a big batch of fish fillets after a long day of trout fishing, but since we moved out to the country, we usually only have small lakes and farm ponds to fish on. We tend to catch a lot of crappie and blue gill, which are pretty common here in the Midwest.

    fried crappie fish on a large white decorative plate with French fries and pasta salad on the side

    Naturally, I decided to make my own pan fried crappie recipe just like my grandma used to make it. I’m talking flaky, melt-in-your-mouth fried crappie with a perfectly crispy buttermilk breading. My family loves this recipe, and there’s no better reward after a long afternoon out fishing on the lake!

    fried crappie ingredients lined out on a white marbled countertop

    Ingredients & Substitutions Notes

    • Crappie Fillets – Before making this recipe, you’ll need to get your fresh caught crappie or blue gill fish filleted and cleaned. If you don’t know how, here’s a great video guide on how to fillet crappie. You can also use frozen fish fillets, but you’ll need to let them thaw overnight in the refrigerator before proceeding with the recipe.
    • Buttermilk – I fry my crappie in a buttermilk breading batter. You can buy buttermilk from the store, but I like to make my own. You can make your own buttermilk by whisking 1 tablespoon of vinegar into every 1 cup of milk. Then let it set for about 5 minutes, or ’til it starts to curdle. Then you’ll have made your own homemade buttermilk substitute!
    • Corn Meal – I use yellow corn meal for this recipe. Any corn meal will work. Some people even prefer bread crumbs instead!
    • All Purpose Flour – Just a regular white, all-purpose flour will work fine for this recipe. If you want to make this recipe gluten free, you can substitute with a cup for cup gluten free all purpose flour instead. If you go this route, just be sure to check all of the other ingredient labels over to ensure that they’re truly gluten free.
    • Seasonings & Spices – I like to use a mixture of salt, pepper, baking soda, garlic powder and cayenne pepper to season my fried fish fillets. You can use any of your favorite seasoning blends!
    • Frying Oil – You want an oil with a high smoke point for frying, like vegetable oil, canola oil, olive oil, peanut oil or even avocado oil. I tend to just use whatever is cheapest at the local grocery store!

    How to Make Pan Fried Crappie

    Before getting started, you’ll want to add your prepped and cleaned crappie fillets to a medium mixing bowl. Pour buttermilk over the fillets, and cover with plastic wrap before placing in the refrigerator to marinate for at least 2 hours. Lets get started…

    Prep the Fish Fillets

    1. Start by adding the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a medium mixing bowl, mixing ’till well combined.
    2. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture ’til both sides are evenly coated.
    2 step photo collage showing how to dredge fried crappie fillets in dry breading mixture

    How to Cook Fried Crappie

    In a 9-inch cast iron skillet, heat about 1 inch of oil until it reaches 350ºF with a meat thermometer. Then you’re ready to fry your fish fillets…

    1. Fry 3-4 crappie fillets at a time, about 2 minutes on each side until golden brown and the internal temperature reads 145ºF with a meat thermometer.
    2. Remove from the skillet onto a paper towel lined plate. This will help soak up excess oil from frying.
    2 step photo collage showing how to make fried crappie in a large black cast iron skillet

    That’s it! Serve with a wedge of lemon, and garnish with chopped parsley. Crappie has a mild taste that’s perfect for anyone who doesn’t like an overly “fishy” flavor. If it’s cooked right, it’s a very delicate meat that falls apart easily after cooking, and the crispy buttermilk breading is, as they say, to die for!

    fried crappie dipped in creamy tartar sauce

    What to Serve With Fried Crappie Fish

    Looking for simple side dishes to serve with your fried fish dinner? Here are a few of my family’s longtime favorites…

    Expert Tips and Recipe FAQ’s

    Why is my fried crappie mushy?

    Although crappie is naturally a soft meat, fried fish can become mushy for a few reasons. If you’re using frozen fish, it’s more likely to become mushy when cooked. Frozen fish fillets will work, but I prefer fresh for the best results. It’s also important that your frying oil is at least 350ºF. Otherwise, both the fish and the breading can become soggy. Last but not least, be careful not to overcook crappie! If your oil is hot enough, 2-3 minutes on each side should be plenty.

    Can I use other fish?

    You can fry just about any fish, although cooking time may vary depending on the fish. If you’re looking for a similar taste to crappie, look for other fresh water panfish, like bluegill, perch, bass, catfish or even smaller trout.

    Can you store leftover fried crappie?

    Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. The easiest way to reheat it is on a baking sheet in the oven, at 350ºF, for about 10-15 minutes, or ’til hot and crisp.

    Can you freeze leftover fried fish fillets?

    Yes, you can freeze leftover fried fish. Stored in an airtight container or freezer bag, it should last up to 3 months. To reheat, transfer the fish from the freezer and straight onto a baking sheet in an already preheated oven. Don’t be tempted to let it thaw out beforehand– Doing so will make it soggy. It should be hot, crisp and ready to serve in about 15-20 minutes!

    fried crappie fillets on a large white decorative plate with French fries and pasta salad on the side

    More Fish Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Fried Crappie

    How to make pan fried crappie just like Grandma used to make it. Easy southern style recipe that will have everybody coming back for seconds!

    • Medium Mixing Bowls
    • Plastic Wrap
    • Whisk
    • 9-Inch Cast Iron Skillet
    • Meat Thermometer
    • Paper Towels
    • 12 Crappie Fillets
    • 1 cup Buttermilk
    • 1 cup Yellow Corn Meal
    • 1/3 cup All Purpose Flour
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • 1 teaspoon Baking Soda
    • 1 teaspoon Garlic Powder
    • 1/2 teaspoon Cayenne Pepper
    • 1 1/2 cup Vegetable Oil

    1. Start by adding the cleaned crappie fillets to a medium mixing bowl.

    2. Pour buttermilk over the fillets, and cover with cling wrap before placing in the refrigerator for at least 2 hours.

    3. Add the corn meal, flour, salt, pepper, baking soda, garlic powder and cayenne pepper to a separate medium bowl, whisking 'til well combined.

    4. After the 2 hours is up, heat about 1 inch of vegetable oil in a 9-inch cast iron skillet until it reaches 350ºF with a meat thermometer.

    5. Remove your fish fillets from the refrigerator, and toss each one in the flour mixture 'til both sides are evenly coated.

    6. Fry 3-4 crappie fillets at a time, about 2 minutes on each side, 'til golden brown and the internal temperature reads 145ºF with a meat thermometer.

    7. Remove from the skillet and transfer to a paper towel lined plate. This will help soak up excess oil from frying.

    8. That's it! Serve with a wedge of lemon, and garnish with chopped parsley.

    Can you store leftover fried crappie?

    Yes, you can store leftover fried crappie in an airtight container in the refrigerator for up to 3-4 days. Reheat on a baking sheet in the oven, at 350ºF for about 10-15 minutes, or ’til hot and crisp.

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
    American
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  • Perfectly Moist Instant Pot Salmon for an Easy Dinner

    Perfectly Moist Instant Pot Salmon for an Easy Dinner

    How to make perfectly moist and flaky Instant Pot salmon using fresh or frozen fish fillets in 15 minutes or less. Healthy, low carb dinner recipe that you can serve with all your favorite side dishes for a quick and easy weeknight meal!

    My family loves grilled fish fillets and fried crappie, but it just seems like fish can be a lot of work. Lately I’ve been making an effort to eat more fish, but I just don’t usually have much time to cook with all the craziness of life. That’s what got me started with making salmon in the Instant Pot; and let me tell you, this is by far my favorite way to cook salmon fillets!

    Instant Pot salmon fillets lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    Not only is Instant Pot salmon quick to make, but it’s easy too! The Instant Pot automates the entire cooking process so that you can set it and forget it, and the moist cooking environment keeps the fillet nice and tender. If you’re looking for more Instant Pot recipes, you’ll love this Instant Pot whole chicken, these Instant Pot meatloaf and potatoes, Instant Pot sausage and rice, Instant Pot baby back ribs and shredded chicken tacos in the Instant Pot!

    Instant Pot salmon ingredients lined out on a large wooden cutting board

    Ingredients & Substitutions Notes

    How to Make Instant Pot Salmon

    Before getting started, get your Instant Pot out and ready to go. Remove any pieces from inside the pot and set aside. Let’s get started…

    Assembling the Electric Pressure Cooker

    1. Start by adding water, lemon juice, lemon slices and dill to the bottom of the pot.
    2. Next, install the metal trivet. Then add the salmon fillets, followed by more lemon slices and a sprinkling of salt and pepper on top.
    2 step photo collage showing how to make Instant Pot salmon recipe

    How to Cook Salmon in the Instant Pot

    1. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Then set the manual setting to high pressure cook for 4 minutes, adding an extra minute if your fish fillet is thick or frozen.
    2. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.
    2 step photo collage showing how to make salmon in the Instant Pot

    That’s it! The best part about the Instant Pot is that there’s absolutely no guess work about whether or not your salmon is fully cooked. Just set the time and forget about it. Top your Insta Pot salmon off with homemade tzatziki sauce or even this peach mango salsa for the ultimate weeknight dinner!

    pressure cooker salmon fillets lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    What to Serve With Instant Pot Salmon

    Expert Tips and Recipe FAQ’s

    Can I store the leftovers for later?

    Of course! You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days.

    How can I reheat leftover salmon?

    When you’re ready to eat, reheat your salmon in the microwave for a few minutes on high. Alternatively, you can reheat it on a baking sheet in the oven at 350ºF for 5-10 minutes, ’til warmed throughout.

    Insta Pot salmon lined out on a decorative white plate with fresh lemon slices on top and fresh dill sprigs on the side

    More Easy Seafood Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Instant Pot Salmon

    Make perfectly moist Instant Pot salmon using fresh or frozen fillets. Healthy, one pot dinner recipe you can make in 15 minutes or less!

    • 6-Quart Instant Pot
    • 2 Salmon Fillets
    • 1 cup Water
    • 1/2 cup Lemon Juice
    • 2 Lemons (sliced)
    • 5 sprigs Fresh Dill
    • Sea Salt (to taste)
    • Black Pepper (to taste)

    1. Start by adding the water, lemon juice, roughly half of the lemon slices and dill to the bottom of your Instant Pot.

    2. Next, install the metal trivet, and then add the salmon fillets followed by the rest of the lemon slices and a sprinkling of salt and pepper on top.

    3. Now secure the Instant Pot lid on top, and turn the pressure release valve to seal. Set the manual setting to high pressure cook for 4 minutes. adding an extra minute if your fish fillet is thick or frozen.

    4. When your Instant Pot is done cooking, release the pressure valve to vent and release the pressure.

    5. That's it! Serve and enjoy with your favorite side dishes!

    How should I store leftover salmon?

    You can store leftover salmon in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave for a few minutes on high, or on a baking sheet in the oven at 350ºF for 10-15 minutes, ’til warmed throughout. 

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood, Seafood Recipes
    American, Dinner, Main Dish
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  • Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    Easy Bite Sized Meatloaf Muffins Recipe With Oatmeal

    How to make quick and easy meatloaf muffins from scratch using old fashioned oatmeal in 30 minutes or less. Fun, bite sized twist on this classic dinnertime staple that the whole family will love! This recipe also makes a great appetizer for parties, potlucks or any other large gathering.

    I’ve been making meatloaf with oatmeal for a long time. My mom used to make the best traditional meatloaf recipe with bread crumbs, but I’ve come to prefer the lighter, fluffier texture that oats provide. But I’ll confess that lately I’ve been a little bored with regular meatloaf, and so I’ve started baking these mini meatloaf muffins in muffin tins instead. And boy am I glad I did!

    closeup photo of mini meatloaf muffins sliced in half with a silver fork on a small white plate

    These bite sized meatloaf muffins are easy to make ahead of time for busy weeknights, and kids tend to like them better because they’re easier to eat. I can sneak just about any veggie into the meat mixture, and they’ll never notice! They also make a fun party appetizer or snack, and you can serve them up at potlucks or any other large gathering with all the fixin’s!

    meat loaf muffins ready to eat on a small white decorative saucer

    Ingredients & Substitutions Notes

    How to Make Easy Meatloaf Muffins Recipe

    Before getting started, preheat your oven to 350ºF and grease up your muffin tin with nonstick cooking spray. If you don’t want to use a muffin tin, you can use these silicone muffin cups lined out on a large baking sheet instead!

    Mixing the Meatloaf

    1. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon ’til well combined.
    2. Add the Worcestershire sauce, ketchup, barbecue sauce and oatmeal to the large bowl, mixing ’til evenly dispersed throughout the meat mixture.
    2 step photo collage showing how to make meatloaf muffins recipe in a large green mixing bowl

    How to Cook Meatloaf Muffins

    1. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.
    2. Squirt ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.
    2 step photo collage showing how to make meatloaf muffins recipe

    That’s it! Serve and enjoy these cute little mini meatloaf muffins with your favorite side dishes, like mashed potatoes, sweet corn and honey glazed carrots!

    meatloaf muffins served up with mashed potatoes and green beans on a small white plate

    What to Serve With Meatloaf Muffins

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    Thankfully all of the ingredients in this recipe are usually gluten free. That said, I always recommend checking all of the ingredient labels over just to make sure!

    Can I make meatloaf muffins ahead of time?

    Yes, you can make meatloaf muffins ahead of time. Leftover meatloaf muffins will last up to 3-4 days if stored in an airtight container in the refrigerator. You can also mix up the meat mixture, scoop it into your muffins tins, cover with plastic wrap and transfer those to the refrigerator to bake at a later date. Stored in the refrigerator, they should last up to 3-4 days before going bad.

    Can you freeze meatloaf muffins?

    Yes, meatloaf muffins freeze well! Leftovers can be placed into an airtight container or freezer bag and into the freezer for up to 3 months. If you prefer not to bake the muffins until you’re ready to eat, scoop the meatloaf mixture into the muffin tins, cover with plastic wrap, and freeze for the about the same length of time.

    How do you reheat meatloaf muffins?

    You can reheat refrigerated leftovers in the oven at 350ºF for about 10-15 minutes, or ’til heated through. Keep in mind that you may need to add another 5-10 minutes when reheating from frozen. You can also reheat them in the microwave on high for 2-3 minutes in a pinch, but this can sometimes cause them to become soggy. If baking raw meatloaf muffins that you prepped and stored ahead of time, follow the instructions given in the recipe card below.

    meatloaf muffins sliced in half and ready to eat on a small white plate with mashed potatoes and green beans

    Recipe Variations

    • Try adding different toppings. My mom always laid whole bacon strips across the top of her meatloaf before baking. You can also swap out the ketchup topping with barbecue sauce or a mixture of the two!
    • Use these mini meatloaf muffins to make the ultimate meatloaf sliders, sort of like my family’s favorite Philly cheesesteak sliders!
    • Looking for a keto meatloaf muffins recipe? Try using the meat mixture from this low carb meatloaf recipe to make low carb meatloaf muffins!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Meatloaf Muffins

    Easy meatloaf muffins from scratch in 30 minutes or less. Bite sized twist on this classic dinnertime staple that the whole family will love!

    • Muffin Tins
    • Large Mixing Bowl
    • Large Wooden Spoon
    • Meat Thermometer
    • 1 pound Ground Beef
    • 1 Large Egg
    • 1/2 Yellow Onion (minced)
    • 1 teaspoon Seasoned Salt
    • 1/2 tablespoon Worcestershire Sauce
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 cup Old-Fashioned Oats

    For the Topping

    • 1/4 cup Ketchup
    • 2 tablespoons Parsley

    1. Before getting started, preheat your oven to 350ºF, and grease up your muffin tin with nonstick cooking spray.

    2. Start by adding the ground beef, egg, onion and seasoned salt to a large mixing bowl, and mix with a large wooden spoon 'til well combined.

    3. Add the Worcestershire sauce, 1/4 cup of ketchup, barbecue sauce and oatmeal to the large bowl, mixing 'til evenly dispersed throughout the meat mixture.

    4. Use a spoon to scoop your meatloaf mixture into the greased muffin cups.

    5. Squirt an additional 1/4 cup ketchup all over the tops of each muffin and bake at 350ºF for 20-25 minutes, or until the internal temperature reads at least 165ºF with a meat thermometer.

    6. That's it! Garnish with fresh parsley, serve and enjoy!

    How do you store leftover meatloaf muffins?

    I recommend storing your meatloaf muffins in an airtight container or freezer bag in the refrigerator for up to 3-4 days. 

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    American, Appetizer, Dinner
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  • Easy Homemade Green Bean Casserole Recipe for a Crowd

    Easy Homemade Green Bean Casserole Recipe for a Crowd

    How to make the best homemade green bean casserole from scratch with canned green beans, creamy mushrooms and French fried onions. Quick and easy, classic holiday side dish recipe that can feed a crowd!

    Here in the Midwest, our holiday tables tend to be full of all the different casseroles. Think corn casserole, hash brown casserole, sweet potato casserole and this classic green bean casserole! Serve it up for Thanksgiving, Christmas or Easter; it also makes an easy side dish for the next church potluck or even just an easy weeknight dinner!

    large white baking dish full of homemade green bean casserole with a large wooden spoon

    Traditionally, green beans casserole uses canned cream of mushroom soup from the grocery store, but for this recipe I decided to make my own cream of mushroom soup from scratch instead. Not only is this healthier, but it also tastes a lot better. This recipe is so easy to make, and everyone will be coming back for seconds!

    green bean casserole ingredients lined out on a white marbled countertop

    Ingredients & Substitutions Notes

    • Salted Butter – I recommend using salted butter for best flavor, although you can substitute with unsalted butter in a pinch. If using unsalted butter, be sure to add about 1/8 teaspoon of extra salt to make up for the lack of salt in the butter.
    • Mushrooms – This recipe calls for brown mushrooms, but you can also use cremini, portobello or shiitake mushrooms depending on what’s available in your area.
    • All-Purpose Flour – I just use plain all-purpose flour to thicken the creamy mushroom sauce in this recipe. You can make this recipe gluten free by using sweet rice flour instead. If you go this route, be sure to use gluten free French fried onions. And as always, check all of the other ingredient labels over to ensure that they are truly gluten free.
    • Chicken Broth – Chicken broth is kind of the secret ingredient for making the best green bean casserole. It adds so much flavor! We often make ours from chicken bouillon…
    • Whole Milk – Although whole milk makes the richest mushroom sauce, you can also use 2% milk or even skim milk if that’s all you have on hand.
    • Canned Green Beans – For the sake of ease, we always just use canned green beans out of Jacob’s garden. You can also make your green bean casserole with either fresh green beans or frozen green beans. If using frozen green beans, just be sure to let them thaw out in the refrigerator overnight before assembling the casserole.
    • French Fried Onions – I always top my green bean casserole off with French fried onions for a perfectly crispy top. I just buy mine from the store, but you can make homemade French fried onions instead!

    How to Make Green Bean Casserole From Scratch

    Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray. Then melt the butter in a large skillet over low to medium heat.

    melted butter in a large gray skillet on the stovetop

    How to Make Homemade Cream of Mushroom Soup

    1. Start by sautéing the minced garlic and mushrooms in the melted butter for about 4-5 minutes, or ’til softened.
    2. Once softened, sprinkle the flour and thyme over the mushrooms, stirring ’til well combined.
    3. Next, add the chicken broth and milk to the mushroom mixture, whisking ’til the mushroom mixture thickens, usually 3-5 minutes.
    4. Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed. That’s it!
    4 step photo collage showing how to make creamy mushroom sauce for green bean casserole

    Baking Easy Green Bean Casserole Recipe

    1. Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the French fried onions in a large mixing bowl.
    2. Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.
    3. Bake your green bean casserole at 350ºF for 10-15 minutes, or ’til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.
    4. That’s it! Let it cool for a few minutes before serving.
    4 step photo collage showing how to make easy green bean casserole recipe

    That’s it! Serve and enjoy your green beans casserole while warm and with all of the holiday fixings, like roasted turkey, mashed potatoes and Grandma’s homemade dinner rolls.

    closeup photo of a pile of green bean casserole on a small white decorative plate

    Expert Tips and Recipe FAQ’s

    Is this recipe gluten free?

    No, but you can easily make this a gluten free green bean casserole. First, swap out the all-purpose flour with the same amount of sweet rice flour. Then you’ll need to use gluten free French fried onions. Other than that, you should be good to go. Just be sure to check over all of the other ingredients to ensure that they are truly gluten free!

    Can I make this a dairy free green bean casserole?

    Yes, you can make this recipe dairy free. Start by replacing the salted butter with a dairy free plant butter. Then you’ll need to swap out the whole milk for a dairy free alternative, like oat milk, almond milk, cashew milk, rice milk or even soy milk. Most of the other ingredients in this recipe are naturally dairy free, but I always recommend checking the ingredient labels over just to make sure.

    Can I make green bean casserole ahead of time?

    Yes, this is a great recipe to make ahead! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!

    Can you freeze green bean casserole?

    Of course! I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Follow the same instructions for making the green bean casserole ahead of time above, except you’ll want to transfer it to the freezer instead of the refrigerator. When you’re ready to eat, transfer the frozen green bean casserole to the refrigerator so that it has time to thaw overnight. Bake as normally directed in the recipe, and then add your French fried onion topping before serving.

    Recipe Variations

    • Mix a little bit of shredded cheddar cheese into the casserole for a delicious cheesy flavor!
    • Try making your green bean casserole in the Crock Pot!
    • Bacon makes everything better, so why not add crumbled bacon to the top?
    • Add sliced potatoes to make this a green bean and potato casserole!
    closeup photo of a heaping spoonful of green bean casserole over a white baking dish full of green bean casserole

    More Holiday Side Dish Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Green Bean Casserole

    How to make the best homemade green bean casserole with canned green beans. Quick and easy holiday side dish recipe that can feed a crowd!

    • 9×13 Baking Dish
    • Large Skillet
    • Whisk
    • Rubber Spatula
    • Large Mixing Bowl
    • 6 tablespoons Salted Butter
    • 2 teaspoon Garlic (Minced)
    • 1 cup Brown Mushrooms (Minced)
    • 6 tablespoons All-Purpose Flour
    • 1 cup Chicken Broth
    • 1 cup Whole Milk
    • 1 teaspoon Thyme
    • 1 teaspoon Sea Salt
    • 1/2 teaspoon Black Pepper
    • 48 ounces Canned Green Beans
    • 6 ounces French Fried Onions

    1. Before getting started, pre-heat your oven to 350ºF, and grease a 9×13 baking dish with nonstick cooking spray.

    2. Start by melting the butter in a large skillet over low to medium heat.

    3. Sauté the garlic and mushrooms in the melted butter for about 4-5 minutes, or 'til softened.

    4. Once softened, sprinkle the flour and thyme over the mushrooms, stirring 'til well combined.

    5. Next, add the chicken broth and milk to the mushroom mixture, whisking 'til the mushroom mixture thickens, usually 3-5 minutes.

    6. Finally whisk in the salt and pepper. I recommend taste testing the mixture after this step so that you can add more salt if needed.

    7. Now you can use a rubber spatula to mix the creamy mushroom sauce with all of the green beans and 1/2 of the fried onions in a large mixing bowl.

    8. Next, use the same spatula to spread your green bean casserole mixture into the 9×13 baking dish that you greased up in the first step.

    9. Bake your green bean casserole at 350ºF for 10-15 minutes, or 'til hot and bubbly in the center. Remove from the oven and top it off with the remaining French fried onions that you saved back earlier.

    10. That's it! Let it cool for a few minutes before serving.

    Can I make green bean casserole ahead of time?

    I recommend leaving the French fried onion topping off until you’re ready to serve the casserole. Start by getting your casserole mixed up according to the instructions in the recipe card below, and spread it into your casserole dish or into an airtight container. If using the casserole dish, cover it with plastic wrap. Stored either way, it should last up to 3-4 days in the refrigerator. When you’re ready to eat, bake as normal, and then add the rest of your French fried onion topping. Serve and enjoy!

     

     

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    American, Christmas, Dinner, Holiday, Side Dish, Thanksgiving
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  • Easy Chinese Pork Fried Rice Recipe From Scratch

    Easy Chinese Pork Fried Rice Recipe From Scratch

    How to make the best Chinese pork fried rice recipe just like the restaurants make it with ground pork, eggs and leftover white rice. Quick and easy, classic homemade dinner that the whole family will love. Why spend money going out when you can make this budget-friendly recipe at home!

    Chicken fried rice is one of my longtime favorite, go-to dinner recipes for a busy weeknight. In fact, we like it so much that we started making cauliflower chicken fried rice for a healthier, low-carb option that Dan can eat. And whenever we have leftover fried rice, I like to make these scrumptious chicken fried rice spring rolls!

    pork fried rice garnished with sliced green onions in a small white decorative bowl

    As much as I love chicken fried rice, recently I had the pleasure of tasting authentic pork fried rice at a Chinese restaurant, and let me tell you, that fried rice was so good! Naturally, I set out to make my own ground pork fried rice recipe at home, and I think I’ve finally settled on this recipe. It’s quick, easy and absolutely delicious; what’s not to love?

    pork fried rice ingredients lined out on a wooden cutting board

    Ingredients & Substitutions Notes

    • Vegetable Oil – The best fried rice is cooked fast and hot. I recommend using an oil with a high smoke point. Vegetable oil, canola oil and peanut oil all work exceptionally well!
    • Eggs – I always make my ground pork fried rice with whole, slightly beaten eggs. Eggs add a rich flavor, and they work to bind everything together.
    • Ground Pork – For the sake of ease, I usually just make my pork fried rice with ground pork. You can also use cubed pork loin, or you can make your own char siu for a more authentic Chinese pork fried rice.
    • Veggies – You’ll need finely diced yellow onion, minced garlic, grated ginger, frozen peas and carrots, and a few green onions for this recipe. In addition, you can also add sliced bell peppers, diced mushrooms, shredded zucchini, sugar snap peas, green beans, baby corn, shredded cabbage, broccoli florets and cauliflower florets. Be creative!
    • Cooked White Rice – Any long-grain white rice from the grocery store will work best for this recipe. I recommend cooking the rice ahead of time. We usually use the Instant Pot, but you can also just boil it on the stove. Once cooked, spread your rice out onto a cookie sheet and into the freezer for at least 30 minutes before making the recipe. This can help to dry out excess moisture, preventing that sticky, gooey mess that rice can become! Also, you can use brown rice, but it will change both the flavor and texture of the finished dish.
    • Soy Sauce – Soy sauce contributes to an attractive dark color in the finished product. It also imparts a rich umami flavor and those sweet caramel notes that authentic Chinese fried rice is well known for!
    • Sesame Oil – I use sesame oil as a finishing oil for my pork fried rice. Toss in a light coating of sesame oil before serving for a rich and nutty, toasted flavor that makes this dish taste like it’s straight from the restaurant!

    How to Make Pork Fried Rice Recipe

    Before getting started, get the rice cooked and all of your veggies prepped. You’ll need to dice up the onion, mince the garlic, grate the ginger and thinly slice the scallions for this recipe. Then heat 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.

    How to Cook Fried Rice With Pork

    1. Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.
    2. Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.
    3. Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.
    4. Stir in the frozen peas and carrots, cooking for another 1-2 minutes or ’til heated through.
    5. Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or ’til heated through.
    6. Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That’s it!
    6 step collage showing how to make pork fried rice in a large nonstick skillet

    Serve your Chinese pork fried rice immediately. Optionally, I like to garnish mine with freshly chopped green onions. This recipe makes the most delicious fried rice, and it’s so easy to make!

    closeup photo of a small white bowl full of pork fried rice with a pair of wooden chopsticks on top of the bowl

    What to Serve With Pork Fried Rice

    Here are a few ideas as to what you can serve with your pork fried rice…

    closeup photo of a spoonful of fried rice with pork over top of a small white bowl of pork fried rice garnished with green onions

    Expert Tips and Recipe FAQ’s

    How much dry rice equals 3 cups cooked rice?

    1 cup dry rice equals about 3 cups cooked rice.

    How should I store leftover pork fried rice?

    Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

    Can you freeze pork fried rice?

    Yes, you can freeze Chinese pork fried rice. Stored in an airtight container in the freezer, it should last up to 3 months. Be sure to let it thaw in the refrigerator overnight before you’re ready to use it. I recommend reheating fried rice that has been frozen in a hot skillet with a little bit of oil, just the same way as you cooked it initially. Because freezing damages the structure of the rice, fried rice that has been frozen will be more prone to becoming mushy and soggy in the microwave. This is why I recommend reheating it in the skillet to sort of “crisp” it back up.

    Recipe Variations

    • You don’t have to make it with pork! Use chicken, beef, shrimp or even bacon. You can also add sausage, like in my Instant Pot sausage and rice recipe. If you don’t want any meat at all, tofu makes a great protein instead.
    • As mentioned in the ingredients notes above, add more veggies! You can even add a pack of stir fry veggies from the frozen section at the grocery store in a pinch.
    • Looking for a different flavor altogether? Try swapping out the soy sauce with oyster sauce. Oyster sauce is rich and savory with a touch of sweetness that you won’t find in any soy sauce. It also lacks the “fishy” flavor that can often accompany soy sauce, which is why many people actually prefer it.
    • Make this a spicy pork fried rice by adding red pepper flakes or even sriracha sauce towards the end of the cooking process. You can also add hot peppers, like jalapeños and serrano peppers, or you can try adding this spicy red chili paste instead!
    Chinese pork fried rice garnished with green onions in a small white decorative bowl

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Pork Fried Rice

    Make the best Chinese pork fried rice recipe just like the restaurants make it. Quick & easy homemade dinner  that the whole family will love!

    • Large Nonstick Skillet
    • Rubber Spatula
    • Wooden Spoon
    • 2 tablespoons Vegetable Oil (divided)
    • 2 Large Eggs (lightly beaten)
    • 8 ounces Ground Pork
    • 1/2 cup Yellow Onion (finely diced)
    • 1 tablespoon Garlic (minced)
    • 1 teaspoon Fresh Ginger (minced)
    • 3 cups White Rice (cooked)
    • 1/2 cup Frozen Peas and Carrots
    • 1 tablespoon Soy Sauce
    • 1 teaspoon Sesame Oil
    • 3 Green Onions (thinly sliced)

    1. Start by heating 1 tablespoon of vegetable oil in a large nonstick skillet or wok over medium-high heat.

    2. Once your skillet is hot enough, add the lightly beaten eggs and allow to cook slightly before scrambling into small pieces with a rubber spatula. Once fully cooked, remove your scrambled eggs from the pan.

    3. Preheat another tablespoon of vegetable oil in the skillet just as before, and then add the ground pork, stirring occasionally with a wooden spoon until the pork is completely cooked through and no pink remains.

    4. Next, add the onion, garlic and ginger, cooking until the onion is slightly soft and translucent.

    5. Stir in the frozen peas and carrots, cooking for another 1-2 minutes or 'til heated through.

    6. Now add the cooked rice and scrambled eggs to the meat mixture in the skillet. Cook for about 1-2 minutes, or 'til heated through.

    7. Finally, pull your pork fried rice off of the heat, and add the soy sauce and sesame oil. Stir to coat evenly. That's it!

    8. Serve and enjoy your pork fried rice immediately. Optionally, you can garnish the top with freshly chopped green onions!

    How should I store leftover pork fried rice?

    Although fried rice is best served immediately after cooking, you can store any leftovers in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but I recommend heating it back up in a hot skillet with a little oil instead, the same way as you cooked it initially. This will help to sort of “crisp” it back up so that it doesn’t become wet and soggy.

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  • Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    Loaded Philly Cheesesteak With Roast Beef Lunch Meat

    How to make a loaded Philly cheesesteak with roast beef lunch meat in 30 minutes or less. Packed full of cheesy goodness, this classic sandwich recipe is perfect for a Game Day party or even just an easy dinner at home!

    My husband grew up in Pennsylvania, and of course one of his favorite foods is Philly cheesesteak. Unfortunately, it’s not that easy to find a good cheesesteak here in the Midwest, so I’ve learned to make homemade Philly cheesesteaks instead. But recently I started making this Philly cheesesteak recipe with deli roast beef instead of the ribeye steak that is traditionally used, and my whole family likes it almost as much as our favorite Crock Pot Philly cheesesteak!

    closeup photo showing Philly cheesesteak recipe with roast beef on a hoagie roll with Cheez Whiz on top on a small gray saucer

    Not only is deli meat cheaper, but I also like that it’s sliced thinner. This recipe makes an ultra-tender, melt-in-your-mouth Philly cheesesteak with roast beef that’s packed full with the meaty, cheesy goodness that will have everybody coming back for more! It definitely makes a quick and easy, budget-friendly cure for those cheesesteak sandwich cravings when you’re just too busy to mess around with slicing up and cooking all that steak!

    Philly cheesesteak with roast beef on a hoagie roll on a small gray saucer with white cheddar Cheetos on the side

    Ingredients & Substitutions Notes

    How to Make Philly Cheesesteak With Roast Beef

    Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat. Use a large knife to slice up the veggies, including the onion and bell peppers. You’ll also want to mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    closeup photo showing slicing roast beef lunch meat with a large knife on a large brown wooden cutting board

    Prepping the Meat & Veggie Mixture

    1. Start by adding the sliced onions, bell peppers, mushrooms and minced garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or ’til the onions are slightly translucent and tender when poked with a fork. Once cooked, transfer the veggies to a large bowl and set aside.
    2. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or until the meat is warmed.
    3. Add the veggies to the meat mixture, stirring ’til well combined. Let simmer ’til fully cooked, about 5-10 minutes.
    4. While you’re waiting on the meat/veggie mixture to cook, use a knife to split the hoagie buns open. I like to add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then I’ll place the hoagie buns, open side down, onto the griddle to toast until golden brown and slightly crispy.
    4 step collage showing how to make Philly cheesesteak with roast beef

    Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How to Assemble Your Philly Cheesesteak Sandwich

    Now that the meat mixture is cooked and the buns are fully toasted, it’s time to assemble the sandwich…

    1. First, spread a thin coating of mayo on each hoagie bun.
    2. Next, add 2 slices of provolone cheese to each bun, as pictured.
    3. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese. Don’t be skimpy!
    4. Lastly, I like to top everything off with Cheez Whiz. This adds a yummy cheesy texture that practically melts in your mouth with every bite!
    4 step collage showing how to assemble roast beef Philly cheesesteak

    That’s it! Your Philly cheesesteak with roast beef is ready to serve alongside your favorite side dish. They’re so easy to make, yet so delicious!

    closeup photo of roast beef Philly cheesesteak in a hoagie roll with Cheez Wiz on top on a small gray plate with white cheddar Cheetos on the side

    What to Serve With Roast Beef Philly Cheesesteak

    Expert Tips and Recipe FAQ’s

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. Philly cheesesteaks with roast beef are so quick and easy to make that there’s really no point in making them ahead of time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. Otherwise, the buns will get soggy, which nobody likes! You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

    Can I freeze roast beef Philly cheesesteaks?

    Again, I don’t actually recommend making roast beef Philly cheesesteaks ahead of time. However, you can freeze any leftover meat mixture. Simply transfer it to an airtight container and into the freezer for up to 3 months. When you’re ready to make the sandwiches, let the meat mixture thaw in the refrigerator overnight. Then reheat in the microwave at 30-second intervals, toast the hoagie buns and assemble your cheesesteak sandwiches like normal!

    Philly cheesesteak with roast beef and Cheez Wiz on top on a small gray plate with white cheddar cheetos on the side

    More Easy Sandwich Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Philly Cheesesteak With Roast Beef

    How to make a loaded Philly cheesesteak with roast beef lunch meat. Easy dinner recipe that you can make at home in 30 minutes or less!

    • 9-Inch Cast Iron Skillet
    • Large Knife
    • Large Bowl
    • Griddle
    • 2 pounds Roast Beef
    • 2 tablespoons Bacon Grease
    • 2 cloves Garlic (minced)
    • 1 Yellow Onion (sliced)
    • 4 ounces Fresh Mushrooms (minced)
    • 2 Green Bell Peppers (sliced)
    • 1/2 teaspoon Sea Salt
    • 1/8 teaspoon Ground Black Pepper
    • 1/2 teaspoon Smoked Paprika
    • 1 tablespoon Worcestershire Sauce
    • 6 Hoagie Rolls
    • 1/3 cup Mayonnaise
    • 12 slices Provolone Cheese
    • 3/4 cup Cheez Whiz

    1. Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat.

    Prepping the Ingredients

    1. Start by slicing up the veggies with a large knife, including the onions and bell peppers. Mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.

    2. Then add the sliced onions, bell peppers, mushrooms and garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or 'til the onions are slightly translucent and tender when poked with a fork.

    3. Once cooked, transfer the veggies to a large bowl and set aside.

    4. Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or 'til the meat is warmed.

    5. Add the veggies to the meat mixture, stirring 'til well combined. Let simmer 'til fully cooked, about 5-10 minutes.

    6. While waiting on the meat/veggie mixture to cook, use a knife to split each of the hoagie buns open.

    7. Add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then place the hoagie buns, open side down, onto the griddle to toast 'til golden brown and slightly crispy.*

    How to Make Philly Cheesesteak With Roast Beef

    1. Once toasted, spread a thin coating of mayo on each hoagie roll.

    2. Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese.

    3. Optionally, you can top everything off with Cheez Whiz.

    4. That's it! Serve and enjoy your Philly cheesesteak with roast beef alongside your favorite side dishes.

    *Alternatively, you can also spread or brush a little bacon grease or butter onto the buns, and then let them toast for about 5-10 minutes at 350ºF on a large baking sheet in the oven. Again, you want them to be golden-brown and slightly crispy!

    How should I store leftover Philly cheesesteaks?

    I recommend making only enough to eat at one time. If you have leftovers, just store the meat mixture separately from the buns in an airtight container in the refrigerator for up to 2-3 days. You can reheat the meat mixture in the microwave at 30-second intervals, ’til hot and bubbly. Then just toast the buns and assemble your cheesesteak sandwiches like normal.

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    American, Dinner, Main Dish
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  • Easy and Delicious Beef Pot Pie Recipe From Scratch

    Easy and Delicious Beef Pot Pie Recipe From Scratch

    How to make a rich and hearty beef pot pie recipe with a creamy slow cooker filling that’s baked to perfection in the best buttery, flaky puff pastry pie crust. This easy old fashioned meat pie makes the ultimate holiday or New Year’s dinner, and it doesn’t take very long to make!

    I’ve made chicken pot pie for years, but for some reason it never occurred to me to try making a beef pot pie. In fact, it wasn’t until my son had the idea that we decided to make this recipe, and boy am I glad that we did!

    sliced wedge of beef pot pie on a small white saucer

    It really shouldn’t be surprising that this recipe is so delicious. It tastes just like those classic Marie Callender’s beef pot pies that we used to buy in the frozen section at the grocery store. But I’ll be honest, this homemade beef pot pie knocks any store bought pot pie out of the park!

    What’s the Difference Between a Meat Pie and a Pot Pie?

    In short, meat pies and pot pies are basically the same thing. Meat pie actually originated in Europe, and pot pie is basically what we call it over here in America.

    And it’s so easy to make! This hearty and healthy beef pot pie recipe is perfect for potlucks, Christmas, New Year’s or even just a simple weeknight dinner.

    freshly baked steak pie in a large white pie plate

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients. You may already have everything you need on hand…

    • Pie Crust – You will need an unbaked pie shell for this recipe. I usually make a homemade pie crust, but there’s no shame in using a premade pie crust instead. You can also use puff pastry. Keep in mind that this recipe uses a double crust, so you’ll need both a bottom crust and a top crust.
    • Beef Stew Meat – It may not be the most tender cut, but I use beef stew meat simply because it’s the most affordable. Plus we’re going to slow cook the filling ahead of time in the CrockPot, so it’ll have plenty of time to tenderize. All that said, just about any beef cut will work just fine for this recipe.
    • Fresh Veggies – I typically drop a yellow onion, a couple stalks of celery, a few carrots, some potatoes, and minced garlic into my slower cooker beef pot pie filling. You can also add peas, frozen corn or even mushrooms if you’re looking to change things up a bit. Be creative!
    • All-Purpose Flour – All-purpose flour is essential as a thickening agent to create that creamy gravy in the slow cooker filling.
    • Spices – In addition to salt and pepper, I like to add a pinch of cumin, cinnamon and nutmeg to my beef pie. A little bit goes a long way!

    How to Make Beef Pot Pie From Scratch

    Before getting started, go ahead and get your slow cooker out and ready to go. You’ll also want to line a 9-inch pie plate with a homemade pie crust– or you can use a premade pie crust. This recipe uses a double crust, so be sure to have a top crust rolled out and ready to go…

    How to Make the Beef Pie Filling

    1. Start by thinly slicing the onions with a large knife, and then chop up the rest of the veggies, including the celery, carrots and the potatoes. Then mince up the garlic.
    2. Once the vegetables are prepared, layer everything in the slow cooker. You’ll want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.
    3. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. 
    3 photo collage showing how to make the filling in the slow cooker for beef pot pie

    Be sure to check on it and give everything a stir with a wooden spoon periodically as it cooks. You can add extra water if needed. Once your filling is fully cooked, stir in the cumin, cinnamon, nutmeg and any other spices ’til well combined.

    How to Bake Beef Pot Pie in the Oven

    1. Pour the precooked filling into your unbaked pastry shell.
    2. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust, through which excess steam can escape. Don’t skip this step, or else the crust will get super soggy!
    3. Bake at 425ºF for 20-25 minutes, or ”til the crust is golden-brown. That’s it!
    3 step photo collage showing how to make homemade beef pot pie recipe

    What to Serve with Beef Pot Pie

    Now your steak pie is ready to serve. You can pair it with so many different side dishes; some of our favorites include corn on the cob, southern green beans, honey glazed carrots, and this cheesy corn casserole.

    closeup photo on a large spoonful of beef pie in a large white pie plate

    You can also whip up a quick broccoli salad, this dill veggie finger salad, a creamy layered salad or even this 30 minute pasta salad to go alongside your homemade steak pie!

    Expert Tips and Recipe FAQ’s

    Can I make this a gluten free beef pot pie?

    Yes, you can make this recipe gluten free. Just make your pie crust and filling with a quality cup for cup gluten-free all-purpose flour instead of regular flour. I regularly make this recipe gluten-free, and I kid you not, you can’t even tell the difference! As always, be sure to check all of your other ingredients over to ensure that they are truly gluten free.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

    Can you freeze pot pie?

    Yes, you can freeze this beef pot pie baked or unbaked, although I do recommend using a disposable pie tin if you go this route. Simply slide it into a gallon-sized freezer bag or airtight container and into the freezer for up to 2-3 months. If you’re freezing an unbaked pie, just be sure to add on 15-20 minutes or more to the baking time to account for everything coming back up to temp. You can reheat a pre-baked pie at 350ºF for 15-20 minutes, or ’til good and hot. Don’t worry about defrosting ahead of time; this will make the crust soggy.

    sliced wedge of beef pot pie on a small white saucer

    More Savory Pie Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Beef Pot Pie

    Hearty beef pot pie with a creamy filling and a buttery, flaky pie crust. Easy old fashioned meat pie that makes the ultimate holiday dinner!

    • 7-Quart Slow Cooker
    • 9-Inch Pie Plate
    • Large Knife
    • Wooden Spoon
    • 2 Pastry Shells (unbaked)
    • 1 medium Yellow Onion
    • 2 stalks Celery (chopped)
    • 3 medium Carrots (chopped)
    • 1 medium Potato (chopped)
    • 2 1/2 teaspoons Minced Garlic
    • 2 pounds Beef Stew Meat
    • 5 tablespoons Salted Butter
    • 1/4 cup Water
    • 4 tablespoons All-Purpose Flour
    • 3 tablespoons Heavy Whipping Cream
    • 1 1/2 teaspoons Sea Salt
    • 1 teaspoon Pepper
    • 1/2 tablespoon Ground Cumin
    • 1/4 teaspoon Ground Cinnamon
    • 1/4 teaspoon Ground Nutmeg

    1. Before getting started, line a 9-inch pie plate with a homemade pie crust if you're using homemade. Keep in mind that you will also need a second crust for the top.

    2. Start by thinly slicing the onions with a large knife, and then chop up the celery, carrots and potatoes. Mince up the garlic if using cloves.

    3. Once the vegetables are prepared, layer everything in the slow cooker. You want to make 3 total layers, adding 1/3 each of the stew meat, veggies, butter, water, flour, cream, salt & pepper to each individual layer.

    4. Cook on high for 4 hours, and then turn it down on low for an additional 1-2 hours, or ’til the onions are dissolved and a thick gravy forms. Be sure to give everything a stir periodically as it cooks.

    5. Once your filling is fully cooked, stir in the cumin, cinnamon and nutmeg 'til well combined.

    6. Pour the precooked filling into your unbaked pastry shell.

    7. Add your top crust to the pie, and use a knife to cut 2 1” slits, criss-crossed in the middle. This should create an X-shaped hole in the middle of the top crust through which excess steam can escape, which prevents a soggy crust.

    8. Bake at 425ºF for 20-25 minutes, or ''til the crust is golden-brown.

    9. That's it! Serve and enjoy with all your favorite side dishes.

    How should I store leftover meat pie?

    Beef pie is best eaten immediately, but you can store any leftovers it in an airtight container in the refrigerator for up to 3-4 days. Reheat it in the oven at 350ºF for 10-15 minutes, or you can heat it up in the microwave on high for a few minutes instead.

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    beef pie, beef pot pie, beef pot pie recipe, homemade beef pot pie, steak pie, steak pie recipe
  • How to Make Crispy Baked Chicken Drumsticks in the Oven

    How to Make Crispy Baked Chicken Drumsticks in the Oven

    How to make crispy baked chicken drumsticks in the oven. Simple and easy dinner staple recipe for the tastiest, most tender and juicy baked chicken legs in 45 minutes or less!

    Lately I’ve been making a lot of chicken dinners, both because it’s healthy, but also because chicken is so cheap. We love garlic parmesan chicken skewers and crispy Pringles chicken, but sometimes you just need an easy weeknight dinner. I can’t think of a better chicken recipe than these oven-baked chicken drumstick, except for maybe my family’s favorite slow cooker whole chicken, or Instant Pot whole chicken if you don’t have time for the slow cooker.

    baked chicken legs fresh out of the oven with a fresh parsley garnish and ready to serve on a small gray plate

    If you like chicken, you’ll love maple bourbon brined roasted turkey. I also enjoy a good oven roasted pork roast, this roasted pork tenderloin and these family favorite maple pork chops with apples and onions.

    Why My Family Loves Baked Chicken Drumsticks

    • It’s a simple and easy dinner recipe that you can make in 45 minutes or less. It uses budget-friendly ingredients, so baked chicken drums are pretty cheap to make.
    • These baked chicken legs have a melt-in-your-mouth moist & tender interior and a perfectly crispy skin. They are truly finger-lickin’ good!
    • Chicken legs are healthy and nutritious, with lean, dark meat that’s chock full of essential vitamins and minerals, including vitamin B6, phosphorous, iron, zinc, selenium and niacin.
    • Baked chicken legs are a versatile dinner staple. You can add different seasonings based on what you prefer, or you can marinate them ahead of time for extra flavor. Even better, those of you with food allergies can be sure to use 100% allergen-free ingredients.
    • Feel free to double, triple or even quadruple this recipe to feed a crowd. Great for potlucks, parties or any other large gathering!
    baked chicken drumsticks with a fresh parsley garnish on a large baking sheet

    Ingredients & Substitutions Notes

    This recipe uses simple ingredients, so chances are that you may already have everything on hand…

    If you’re looking for an extra kick of flavor, you might try placing your chicken legs in a marinade for several hours or overnight before baking. Here’s a great guide on how to marinate chicken.

    How to Make Oven Baked Chicken Drumsticks

    Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with nonstick cooking spray. Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

    How to Cook Baked Chicken Drumsticks

    1. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, ’til well combined; add your chicken legs to the large bowl and toss until well coated with oil and seasonings.
    2. Lay each chicken drum out on the large sheet pan that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.
    3. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, ’til there’s no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer. Higher temperatures make for better tasting and more tender chicken legs, but take care not to burn them.
    3 photo collage showing, 1: closeup photo of raw chicken drumsticks coated with seasonings in a large white mixing bowl; 2: fresh chicken drumsticks lined out on a large baking sheet; 3: baked chicken drumsticks fresh out of the oven and garnished with fresh parsley on a large baking sheet

    Keep in mind that the cooking time may vary, so you’ll want to keep an eye on things. Thankfully, this chicken leg recipe is fairly forgiving!

    What to Serve with Baked Chicken Legs

    Now that your juicy chicken drumsticks are ready to serve, here are some of my favorite side dish recipes that you can serve them with…

    Expert Tips and Recipe FAQ’s

    Can I double this recipe?

    Yes, you can double, triple or even quadruple this recipe to feed a crowd. If you’re using multiple baking sheets on multiple racks in the oven, you may want to rotate them to different racks midway through the baking time, so as to ensure that everything cooks evenly.

    How do you store leftover baked chicken legs?

    You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

    Can you freeze baked chicken drumsticks?

    You can freeze cooked drumsticks, but for best results I recommend prepping your chicken legs ahead of time and freezing them raw to bake later on. The best way to do this is to place them in a foil pan, and then coat with any seasonings and olive oil. Simply cover the pan with aluminum foil and transfer to the freezer, where it should keep for up to 3 months; then bake as directed in the recipe.

    You can bake your chicken drumsticks in the covered foil pan from frozen, or you can let them thaw out in the refrigerator overnight. If baking from frozen, keep in mind that you may have to add an extra 10-15 minutes to the baking time to make up for the cold starting temperature.

    baked chicken leg with a bite taken out on a small gray plate

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Baked Chicken Drumsticks

    How to make crispy oven baked chicken drumsticks for dinner. Easy recipe for perfectly tender & juicy chicken legs in 45 minutes or less!

    • 13×9 Baking Sheet
    • Large Mixing Bowl
    • 17 Chicken Drumsticks
    • 1/4 cup Olive Oil
    • 3/4 teaspoon Sea Salt
    • 1/2 teaspoon Black Pepper
    • 2 tablespoons Fresh Parsley (optional)

    1. Before getting started, preheat your oven to 375ºF and lightly coat a 13×9 baking sheet with cooking spray.*

    2. Start by whisking the olive oil, salt, pepper and any other seasonings in a large mixing bowl, 'til well combined.

    3. Add your chicken legs to the bowl and toss until well coated with oil and seasonings.

    4. Lay each chicken drum out on the large baking sheet that you prepped in the first step. At this point, you can sprinkle on more seasonings if desired.

    5. Bake your chicken drumsticks at 375ºF for about 20 minutes, and then rotate the tray 180º before baking for another 25 minutes, 'til there's no pink inside and the internal temperature reaches at least 180ºF with a meat thermometer.

    6. Garnish with fresh parsley, if desired, and then serve with all of your favorite side dishes!

    *Optionally, you can line your baking sheet with aluminum foil or parchment paper for easier cleanup.

    How do you store leftover baked chicken legs?

    You can store your baked chicken drumsticks in an airtight container in the refrigerator for up to 3-4 days. For best results, I recommend getting them into the refrigerator no longer than 2 hours after baking.

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  • Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    Easy Homemade Crock Pot Sloppy Joes Recipe for a Crowd

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that you can make in a large batch to feed a crowd, or at home as the ultimate weeknight dinner the whole family will love.

    We make a lot of homemade sloppy joes. It’s just an easy way to get something hearty and somewhat nutritious on the table on even the busiest of days. That said, lately I’ve been making them in the CrockPot instead of on the stovetop, and let me tell you, these Crock Pot sloppy joes are easily a new family favorite meal for an easy weeknight dinner!

    crockpot sloppy joes on hamburger buns on a large gray plate

    The best way to eat this classic comfort food is on a hamburger bun or between two slices of bread with a little bit of mayonnaise. You can also make grilled cheese sloppy joes, cheesy sloppy joe shepherd’s pie, pepperoni pizza sloppy joes, taco sloppy joes and sloppy joe stuffed peppers.

    Why You’ll Love Slow Cooker Sloppy Joes

    • This classic comfort food is so easy to make in the slow cooker, and it makes a simple, budget-friendly dinner that the whole family will love!
    • Slow cooker sloppy joes are absolutely delicious, using loose ground beef mixed with a sweet and tangy sauce from scratch, which is way better than the canned sauce from the store.
    • Because they cook for a longer period of time, slow cooker sloppy joes have so much more flavor than stovetop sloppy joes. That said, I’ll also include instructions for how to make your sloppy joes on the stovetop if you’re in a hurry.
    • Crock Pot sloppy joes are a perfect make-ahead recipe to feed a crowd. Serve them up at a 4th of July party, church potluck, family get-together, or any other large gathering!
    crock pot sloppy joes ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This is an easy recipe with simple ingredients. You may already have everything you need on hand…

    How to Make Sloppy Joes in the Crock Pot

    Before getting started, get your slow cooker out and ready to go. You’ll also want to use a large knife to mince up the veggies. If you’re using frozen meat, be sure to get it out ahead of time so that it can thaw in the refrigerator.

    How to Cook the Ground Beef

    1. In a large skillet over medium-low heat on the stove top, cook the ground beef, celery, onions and green pepper ’til the beef is no longer pink but well-browned, and ’til the veggies are soft and translucent.
    2. Next, drain the grease out if necessary. The best way that I have found to do this is to scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.
    2 step collage showing how to cook sloppy joe meat in a skillet for crock pot sloppy joes

    At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes. Cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. All that said, I prefer the slow cooker method below…

    How to Make Sloppy Joes in the Slow Cooker

    1. Once your meat mixture is fully cooked, go ahead and add it to the CrockPot along with the ketchup, bbq sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.
    2. Stir to combine with a wooden spoon, and cook on low for about 2-3 hours, or ’til heated through.
    2 step photo collage showing how to make homemade sloppy joes in the slow cooker

    Once your sloppy joe mixture is heated through, serve and enjoy on your favorite hamburger buns or between two slices of bread lathered in Mayo. My kids sometimes eat their sloppy joes on a bed of tortilla chips or even wrapped up in a flour tortilla instead. It makes a great meal, and it’s the perfect busy weeknight dinner!

    slow cooker sloppy joes on a large wooden spoon over a gray crockpot full of sloppy joes

    What to Serve with CrockPot Sloppy Joes

    Here are a few ideas as to what you can serve with your sloppy joes…

    Expert Tips and Recipe FAQ’s

    What’s the difference between sloppy joes and sloppy janes?

    The main difference is that sloppy Joes use ground beef, while as sloppy Janes use lean ground turkey. Other than that, they’re mostly the same!

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

    Can you freeze sloppy joes?

    Yes, you can freeze sloppy joes. Once the ground beef mixture is fully cooked, go ahead and mix all of the other ingredients in. Then transfer to an airtight container or freezer bags and into the freezer for up to 6 months.

    When you’re ready to use your sloppy joe meat, go ahead and move it back to the refrigerator to thaw overnight. Then add the mixture to the slow cooker and cook as directed in the recipe card below.

    crockpot sloppy joes on hamburger buns on a large gray plate

    More Slow Cooker Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Crock Pot Sloppy Joes

    How to make delicious Crock Pot sloppy joes with simple ingredients. Easy comfort food recipe that makes the ultimate dinner to feed a crowd!

    • Slow Cooker
    • Large Knife
    • Large Skillet
    • Paper Towels
    • Wooden Spoon
    • 1 pound Ground Beef
    • 2 Celery Stalks (minced)
    • 1/3 cup Yellow or White Onion (minced)
    • 1/3 cup Green Pepper (minced)
    • 1/4 cup Ketchup
    • 1/4 cup Barbecue Sauce
    • 1 8oz. can Tomato Sauce
    • 1 tablespoon Brown Sugar
    • 1 teaspoon Mustard Powder
    • 1 tablespoon Worcestershire Sauce
    • 1 tablespoon Apple Cider Vinegar
    • Sea Salt (to taste)
    • Black Pepper (to taste)
    • 8 Hamburger Buns (optional)

    1. Before getting started, you'll want to use a large knife to get all the veggies minced up.

    2. In a large skillet over medium-low heat on the stovetop, cook the ground beef, minced celery, minced onions and minced green pepper 'til the beef is no longer pink and the veggies are soft and translucent.

    3. Next, drain the grease out if necessary. To do this, scrape the meat all to one side of the pan, and then slightly tilt the pan downwards away from the meat, soaking up any excess grease with a paper towel.*

    4. Once your meat mixture is fully cooked, add it to the CrockPot along with the ketchup, barbecue sauce, tomato sauce, brown sugar, mustard powder, Worcestershire sauce, vinegar, salt and pepper to taste.

    5. Stir to combine with a wooden spoon, and then cook on low for about 2-3 hours, or 'til heated through.

    6. Once your CrockPot sloppy joes are heated through, serve and enjoy on your favorite hamburger buns for dinner!

    *At this point, you can add the rest of the ingredients to your skillet and make stovetop sloppy joes instead. To do so, you’ll want to cook the mixture over medium-low heat for another 15-30 minutes, or ’til heated through. 

    How do you store leftover sloppy joes?

    I recommend storing your leftover sloppy joes in an airtight container in the refrigerator. Stored this way, they should last for up to 3-4 days.

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  • Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy

    Best Slow Cooker Pork Roast Recipe That’s Tender & Juicy

    Learn step by step how to make the best ever slow cooker pork roast that’s perfectly pull apart juicy & tender. It’s the ultimate set-it-and-forget-it recipe that’s so easy to make, and it’s perfect for holiday dinners, church potlucks, or even just a healthy and nutritious weeknight meal!

    My family eats a pot roast at least every week. Maybe it’s a Midwestern thing, but they’re just so easy to make. I love a good oven roasted pork roast, and it’s just hard to beat roasted pork tenderloin! And man, leftover pork roast makes the best pork sandwiches.

    slow cooker pork roast garnished with fresh parsley on a bed of root veggies on a large white decorative plate

    Slow cooker pork roast also makes a great holiday meal. We switch it up every year– Sometimes we make a roasted turkey, some years we make a baked ham in the oven (or pineapple glazed ham), some years a slow cooker whole chicken, and other years we’ve made a hearty pot roast or even maple pork chops! This pork roast has so much flavor, and it’s definitely our go-to meal.

    Why You’ll Love Crock Pot Pork Roast

    • Roast pork is super easy to make in the slow cooker, and it uses simple ingredients. It’s the ultimate set-it-and-forget-it recipe for busy days!
    • This Crock Pot recipe makes a perfectly tender and juicy pork roast. It cooks on a low heat all day long, giving even the toughest of pork cuts plenty of time to break down for that ultimate pull-apart, fork-tender texture.
    • Pork roast makes the best holiday dinner for Easter, Thanksgiving, Christmas or even New Year’s Eve. It also makes a complete meal for potlucks, family get-togethers and other large gatherings.
    • The best part is that this flavorful pork roast recipe is just so versatile. Throw in your favorite root vegetables, herbs and spices for the ultimate one-pot meal!
    • This old-fashioned comfort food is nutritious and healthy. Good pork contains a wide range of essential vitamins, minerals and healthy fats. Not to mention, it’s a rich source of lean protein.
    slow cooker pork roast on a bed of cooked root veggies with a garnish of fresh parsley in a large black slow cooker

    Ingredients & Substitutions Notes

    How to Make Slow Cooker Pork Roast

    Before getting started, you’ll need to get all of your ingredients out and ready to go. Then grease up your slow cooker with nonstick cooking spray. I use a 6-quart slow cooker for a 3-4LB roast.

    For ingredient preparation, you’ll want to mince the garlic, slice up the onion, chop up and peel any root vegetables that you use with a large knife and cutting board. If your pork roast is frozen, I recommend setting it out in the refrigerator overnight so that it has time to thaw before making this recipe. You can add it frozen in a pinch, but you may have to increase the cooking time by a couple hours.

    How to Cook Pork Roast in the Crock Pot

    1. Start by adding the sliced onions and minced garlic to the bottom of the Crock Pot.
    2. Next, center your roast on top of the bed of garlic and onions with the fat side up in the slow cooker.
    3. Situate the chopped up root vegetables around the roast in the slow cooker. It’s okay to really pile them in there!
    4. Once everything is situated, go ahead and dry rub the salt, pepper and any other herbs/spices into the pork roast.
    5. Finally, pour chicken stock over the roast and veggies, and then place the lid on top of your Crock Pot.
    6. That’s it! Now you’ll want to set your Crock Pot on low and let it cook for at least 10-12 hours, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.
    6 step collage showing how to make slow cooker pork roast in a large black slow cooker

    Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast. The most important thing is that your roast reaches and maintains at least 200-205ºF for a good while. This is required to break down the collagen in the pork roast that can otherwise make it tough and chewy.

    How to Serve Crock Pot Slow Cook Pork Roast

    Now that your pork roast is fully cooked, it’s ready to serve. I like to slice it up with a large knife and top it off with a splash of Worcestershire sauce. Pair with all of your favorite side dishes and appetizers for an easy meal that the whole family will love!

    slow cooker pork roast sliced up and garnished with fresh parsley on a bed of root veggies on a small blue plate

    And don’t be tempted to throw out the leftover broth in the slow cooker. You can make a flavorful gravy by whisking 1/4 cup of flour into 1 cup of the broth in a medium saucepan or cast iron skillet on the stovetop over medium-high heat. Once it starts to simmer and subsequently thicken, add salt and pepper to taste, and drizzle it all over your juicy pork roast!

    What to Serve with Slow Cooker Pork Roast

    Crock Pot pork roast goes well with so many different side dishes and appetizers! Here are a few ideas as to what you can serve with your pot roast…

    Expert Tips and Recipe FAQ’s

    Why is my pork roast not tender in the slow cooker?

    You most likely undercooked the pork roast. For a tender pork roast, a long cooking time is required, and the roast needs to reach at least 200ºF with an instant-read thermometer, and then maintain that temperature for a good while. This is the only way to properly break down the collagen in the pork that can otherwise make it tough and chewy.

    Can I use other kinds of roasts for this recipe?

    Yes, you can use any roast your want. I’ve used this slow cooking method to make a beef roast, whole chicken roast and even a turkey roast.

    How should I store leftover Crock Pot pork roast?

    Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

    Can you freeze leftover pork roast?

    Yes, you can freeze leftover pork roast. Place it into a freezer-safe container or freezer bag and into the freezer for up to 3 months. Be sure to let it thaw out in the refrigerator overnight before reheating in the oven or microwave.

    slow cooker pork roast garnished with fresh parsley on a bed of root veggies on a large white decorative plate

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Slow Cooker Pork Roast

    Easy slow cooker pork roast that's perfectly pull apart tender & juicy. It's the ultimate set-it-and-forget-it recipe that anyone can make!

    • 6-Quart Slow Cooker
    • Large Knife
    • Cutting Board
    • Meat Thermometer
    • 3-4 pounds Pork Butt Roast
    • 1 Large Yellow Onion (peeled, sliced)
    • 2 teaspoons Minced Garlic
    • 2 Medium Potatoes (chopped)
    • 3 Medium Carrots (peeled, chopped)
    • 2 Medium Parsnips (peeled, chopped)
    • 1 Medium Turnip (peeled, chopped)
    • 1 teaspoon Sea Salt
    • 1 teaspoon Black Pepper
    • 2 cups Chicken Broth

    1. Before getting started, go ahead and grease up your slow cooker with nonstick cooking spray and get all of your veggies prepped.

    2. Start by adding the sliced onions and minced garlic to the bottom of the greased slow cooker.

    3. Next, center your roast on top of the bed of garlic and onions in the slow cooker.

    4. Situate the chopped up root vegetables around the roast in the slow cooker. It's okay to really pile them in there!

    5. Once everything is situated, go ahead and rub the salt, pepper and any other herbs/spices into the pork roast.

    6. Finally, pour chicken broth over the roast and veggies, and then place the lid on top of your Crock Pot.

    7. Now you'll want to set your Crock Pot on low and let it cook for at least 10-12 hours*, or until it reaches an internal temperature of at least 200ºF with a meat thermometer, and the roast easily falls apart when prodded with a fork.

    8. That's it! Serve and enjoy with your favorite side dishes and appetizers!

    *Keep in mind that the cooking time may vary depending on the size and fat content of your pork roast.

    How should I store leftover Crock Pot pork roast?

    Crockpot pork roast is best stored in an airtight container in the refrigerator for up to 5 days. Reheat your pot roast in a covered baking dish in the oven at 350ºF, or you can reheat it in a microwave-safe container in the microwave until hot and ready to serve.

     

    Christmas, dinner, Dinner Ideas, Easter, Holiday, Main, Main Course, main dish, Meat & Seafood, Pork Recipes, Slow Cooker, Thanksgiving
    American, Dinner, Holiday, Main Dish, Thanksgiving
    crock pot pork roast, crock pot slow cook pork roast, crockpot pork roast, roast pork slow cooker recipe, slow cooker pork roast
  • Easy & Fresh Mango Peach Salsa Recipe From Scratch

    Easy & Fresh Mango Peach Salsa Recipe From Scratch

    How to make a fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy side dish or appetizer with just the right amount of spice. This healthy and delicious spin on traditional salsa is perfect for the summer!

    It’s no secret that my family loves a good fresh tomato salsa. I mean, I put up a TON of salsa every year with fresh ingredients right out of the garden, but sometimes regular old salsa just gets old. We love fruit salsa, but sometimes we want something that’s not quite as sweet!

    peach mango salsa in a medium white serving bowl with tortilla chips

    That’s where mango peach salsa comes in. This fruity spin on tomato salsa is a great way to change things up every now and again, and it’s really easy to make! Not only does it make a great party appetizer, but it also goes great on all the Tex-Mex fixins’, including ground beef tacos, Mexican pizza, chicken fajitas or chicken quesadillas.

    Why You’ll Love This Fruit Salsa Recipe

    • This recipe makes the easiest side dish or appetizer I know. It uses simple, budget-friendly ingredients that you can get at almost any local grocery store.
    • Peach mango salsa is sweet and savory with just the right amount of spice. This fresh and colorful spin on traditional salsa will have everyone coming back for more!
    • If you’re looking for a great Game Day snack or appetizer, then look no further. Everybody loves chips and salsa, and this recipe makes a quick, healthy snack that you can mix up in 15 minutes or less. This recipe is naturally gluten-free, dairy-free and vegan-friendly!
    • It’s also great for parties, holidays, family gatherings and your favorite weeknight Tex-Mex meals.
    • You can make peach mango salsa ahead of time. It will stay good for nearly a week in the refrigerator, and it freezes well. In fact, letting it set in the refrigerator for a few hours or overnight will significantly improve the flavor.
    • It’s great for kids! My kids will absolutely devour a jar of fruit salsa any time, anywhere.
    • You don’t have to use peaches and mangos for this recipe. In fact, you can use in any fruit or veggie you want. Fruit salsa is so versatile!
    peach mango salsa ingredients lined out on a white countertop

    Ingredients & Substitutions Notes

    This recipe uses pretty simple ingredients. You may already have most of what you need on hand…

    • Peaches & Mangos – You can use fresh, frozen or canned fruit for this recipe. For the sake of ease I usually just use canned peaches and mangos. No washing, no peeling and really no fuss.
    • Cherry Tomatoes – I prefer to use diced cherry tomatoes in fruit salsa. The higher sugar content in cherry tomatoes actually pairs really well with the sweetness of most fruits. If you can’t find cherry tomatoes, both grape tomatoes and roma tomatoes work good too.
    • Bell Peppers – You can actually use whatever peppers you want, but I prefer red and yellow bell peppers for their extra sweetness.
    • Red Onion – Red onions work best for this recipe. They have beautiful color and a mild flavor, which makes them a good pick for most recipes that call for fresh onion.
    • Jalapenos – I like to toss in a couple of seeded and diced up, fresh jalapeño peppers for just a hint of spice. If you don’t care for spicy foods, you can choose to omit them entirely. You can also add diced serrano peppers, chile peppers, habanero peppers, chipotle peppers, poblano peppers and even banana peppers. If you prefer sweet over spicy, maybe go for mini sweet peppers instead. Get creative!
    • Cilantro – Fresh cilantro gives the best flavor, but you can also substitute dried cilantro if that’s all you have on hand. If you use dried cilantro, remember to use roughly half of what you would use fresh. This recipe calls for 4 tablespoons of fresh cilantro, so you would want to use 2 tablespoons of dried cilantro.
    • Juiced Lime – The juice from 1/2 of a fresh lime adds great zesty flavor to just about any fruit salsa. Although fresh limes are usually better, you can also just use about 1 tablespoon of bottled lime juice instead.
    • Kosher Salt – I like to use a coarse kosher salt for this recipe. The larger crystal size takes longer to dissolve into the salsa, which can help to distribute the salt more uniformly.
    • Garlic Cloves – You’ll need to mince up a couple garlic cloves for this peach and mango salsa. Sometimes I cheat and use already minced garlic from the store instead.

    How to Make Mango Peach Salsa

    Peach and mango salsa is pretty easy to make. It never takes more than about 15 minutes…

    Prepping the Ingredients

    Before getting started, the peaches, mangos, cherry tomatoes, bell peppers, red onion, jalapenos, cilantro and garlic cloves will all need to be finely diced with a large knife or vegetable chopper. If you don’t know how to dice, here’s a handy guide on how to cut a pepper, which includes step by step instructions for dicing just about any fruit or veggie on a cutting board. Of course, you can also just pulse everything a few times in a food processor if you have one.

    Don’t forget to slice your bell peppers and jalapeno peppers in half and use a spoon to scrape the seeds out before you dice them up! You can skip this step if you prefer a spicier salsa.

    diced up fruits and veggies on a large wooden cutting board ready to make a batch of peach mango salsa

    Last but not least, you’ll also need to squeeze out the juice from 1/2 of a fresh lime. If you don’t know how, here’s a great guide on how to juice a lime. It’s super easy!

    How to Make the Salsa

    1. Once you’ve gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl. Stir everything together with a large wooden spoon, ’til all of the ingredients have come together.
    2. Next, go ahead and add your minced garlic to the large bowl and mix again until everything is fully combined.
    3. Be sure to give it a taste test after you’ve mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.
    4. Serve and enjoy with your favorite crackers or tortilla chips! This is the best peach mango salsa, and it makes the perfect snack, side dish or appetizer to feed a crowd.
    4 step collage showing how to make peach mango salsa recipe

    What to Serve with Mango Peach Salsa

    Don’t know how to serve peach mango salsa? Here are some ways that my family likes to serve it…

    Expert Tips and Recipe FAQ’s

    Is mango peach salsa spicy?

    Thanks to the jalapeno, this fruit salsa has just the right balance of sweetness to spiciness. It’s just spicy enough, but it’s not so overpowering that you’ll have to drown your mouth out with water to cool it down afterward. If you don’t like spicy food, you can drop the jalapenos from this recipe altogether.

    Can I make this recipe ahead of time?

    Yes, you can make peach mango salsa ahead of time. Stored in an airtight container in the refrigerator, leftover salsa should keep for up to 5-7 days. In fact, letting it set in the refrigerator for a few hours or overnight before serving may improve the flavor!

    Can you freeze fruit salsa?

    Yes, you can freeze this mango peach salsa. Store it in an airtight container or scoop it into plastic freezer bags, and it should keep in the freezer for 1-2 months. Be sure to pull it out and set it in the refrigerator to thaw overnight before serving.

    mango peach salsa in a medium white serving bowl

    Optional Add-Ins and Recipe Variations

    Here are a few ways you can spruce your fruit salsa up a little bit…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Mango Peach Salsa

    Fresh and colorful mango peach salsa recipe from scratch. Sweet and savory, quick and easy appetizer with just the right amount of spice!

    • Cutting Board
    • Large Knife
    • Vegetable Chopper
    • Food Processor
    • Large Mixing Bowl
    • Large Wooden Spoon
    • 15 ounces Peaches (finely diced)
    • 15 ounces Mangos (finely diced)
    • 10 ounces Cherry Tomatoes (finely diced)
    • 1/2 cup Red Bell Pepper (finely diced)
    • 1/2 cup Yellow Bell Pepper (finely diced)
    • 1/4 cup Red Onion (finely diced)
    • 1-2 Jalapenos (seeded and finely diced)
    • 4 tablespoons Cilantro (finely chopped)
    • 1/2 Lime (juiced)
    • 1/4 teaspoon Coarse Kosher Salt
    • 2 Garlic Cloves (minced)

    1. Before getting started, go ahead and get your ingredients prepped. You'll need to use a large knife, a vegetable chopper or food processor to dice up the peaches, mangos, cherry tomatoes, bell peppers*, red onion, jalapenos*, cilantro and garlic cloves. You'll also want to squeeze the juice out of 1/2 of a fresh lime.

    2. Once you've gotten all of your ingredients prepped, add everything, excluding the minced garlic, to a large mixing bowl, and stir it all together with a large wooden spoon 'til all of the ingredients have come together.

    3. Next, go ahead and add your minced garlic to the bowl and mix again until everything is fully combined.

    4. Be sure to give it a taste test after you've mixed everything together. You can add more salt, lime juice or jalapeno peppers to taste, as needed.

    5. Serve and enjoy with your favorite crackers or tortilla chips!

    *Unless you prefer a super spicy salsa, I recommend slicing your bell peppers and jalapeno peppers in half, and then use a spoon to scrape the seeds out before you dice them up. 

    How should I store mango peach salsa?

    Peach and mango salsa stores best in an airtight container in the refrigerator for up to 5-7 days.

     

     

    Appetizer, Appetizers, dinner, Dinner Ideas, Side Dish
    American, Appetizer, Side Dish, Side Dish or Appetizer, Tex-Mex
    Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian
    mango peach salsa, mango peach salsa recipe, peach and mango salsa, peach mango salsa
  • Best Ever Garlic Parmesan Chicken Skewers in the Oven

    Best Ever Garlic Parmesan Chicken Skewers in the Oven

    How to make juicy and flavorful garlic parmesan chicken skewers in the oven that are perfectly tender with a crisp, crunchy bite on the outside. Easy weeknight dinner recipe that you can make to feed a crowd in 30 minutes or less with simple, budget-friendly ingredients.

    If you like baked chicken drumsticks, you’ll love these easy garlic parmesan kabobs. They’re so easy to make, and you can make them out of just about anything. My family loves maple bourbon marinated grilled shrimp kabobs, and sometimes we even make fruit kabobs!

    garlic parm chicken skewers stacked up in a deep dish white rectangular platter

    I think these garlic parmesan chicken skewers will be a great addition to my summertime recipe repertoire. I can’t think of a better appetizer to serve up alongside CrockPot hot dogs, homemade bacon cheeseburgers, and corn on the cob.

    Why I Know You’ll Love This Recipe

    • It’s quick and easy. You can make these garlic parmesan kabobs in 30 minutes or less, and this recipe uses simple, budget-friendly ingredients.
    • I’ll show you how to bake chicken skewers in the oven, but you can also cook them in the air fryer or even on the grill.
    • These garlic parmesan chicken skewers are tender and juicy with a perfectly crisp, crunchy bite on the outside. This is a truly mouthwatering dish.
    • They’re full of cheesy garlic flavor, and the savory goodness of parmesan cheese makes this the best appetizer to feed a crowd.
    • This recipe is perfect for all of your summertime parties and events, including backyard BBQ’s, Memorial Day and even the 4th of July.
    • The best part is that you can prep your garlic parmesan chicken skewers ahead of time with a flavorful marinade, and store them up in the fridge until you’re ready to bake. This is great if you’re making your kabobs alongside other dishes to feed a lot of people.
    garlic parmesan chicken skewers ingredients lined out on a bright white countertop

    Ingredients & Substitutions Notes

    • Chicken – I prefer to use boneless skinless chicken thighs because they are more tender and flavorful due to the higher fat content. That said, boneless skinless chicken breasts will work just fine too.
    • Butter – You’ll need to melt unsalted butter for this recipe.
    • Parsley – I recommend using chopped fresh parsley for the best flavor, but you can also use dried parsley if that’s all you have on hand. If you go this route, a good rule of thumb is to use about 1/3 of the amount of dried parsley as you would fresh parsley.
    • Parmesan Cheese – You’ll want grated parmesan cheese for this recipe.
    • Garlic – Fresh, minced garlic cloves are always best. Sometimes I cheat and buy already minced garlic from the store. The richness of garlic adds a lot of flavor to this recipe.
    • Lemon Juice – You can squeeze your lemon juice from fresh lemons, but I just use bottled lemon juice from the store.
    • Kosher Salt – It’s important that you use a coarse kosher salt to make this recipe. Kosher salt is usually best when you’re mixing up any kind of seasoning, because it has a uniformly large crystal size that distributes much more evenly throughout the other spices.
    • Spices – Don’t be fooled by the spices; these garlic parmesan chicken skewers aren’t spicy at all! But you will need some garlic powder, paprika, onion powder and ground black pepper for this recipe.

    How to Make Garlic Parmesan Chicken Skewers

    If you’re using wooden or bamboo skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on. If you’re using metal skewers, you can skip this step.

    Set your oven to preheat to 400ºF, and line 2 13×9 baking sheets with parchment paper. Let’s get started…

    Assembling Your Chicken Skewers

    1. Start by using a large knife to slice your chicken into roughly 1-inch pieces on a large cutting board. Set aside.
    2. In a large bowl, whisk together the melted butter, chopped parsley, grated parmesan cheese, minced garlic cloves, lemon juice, kosher salt, garlic powder, paprika, onion powder, and ground black pepper until well combined. 
    3. Place the cubed chicken onto the skewers and transfer to the butter sauce. Keep a little room between each piece of chicken so they will cook evenly.
    4. With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets. I like to use a large, deep dish rectangular platter for this step.
    4 photo collage showing how to make and marinate garlic parm chicken skewers

    Alternatively, if you’re looking to make this recipe ahead of time, you could mix up the cubed chicken and the butter mixture together in a large mixing bowl. Then cover your bowl with plastic wrap and transfer into the refrigerator to marinate for a few hours or even overnight.

    When you’re ready to bake, simply slide your marinated chicken onto the skewers and put them in the oven. You’ll have the most delectable garlic parmesan chicken skewers.

    How to Bake Garlic Parmesan Chicken Skewers

    1. Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, ’til golden brown.
    2. After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes of cooking time.
    3. Once the juices on the baking sheet run clear and the internal temperature of the chicken pieces reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven and serve!
    3 photo collage showing how to make garlic parmesan chicken skewers

    If you’ve never made chicken kebobs before, you may be somewhat perplexed as to how to eat them! Don’t worry, it’s easier than you think. The best way to do this is by eating the chicken right off the skewer, or you can use a fork to slide them off onto a plate before serving.

    closeup photo of holding up a freshly baked garlic parmesan chicken kabob over a large silver baking sheet full of garlic parm chicken kabobs

    I like to serve my chicken skewers topped off with a fresh batch of mango peach salsa, and my kids love this fruit salsa recipe!

    What to Serve with Garlic Parmesan Chicken Skewers

    Not sure what to serve with your chicken skewers? Here are a few ideas that come to mind…

    Expert Tips and Recipe FAQ’s

    Can I cook chicken skewers in the air fryer?

    Yes, you can cook garlic parmesan chicken skewers in the air fryer. Line your air fryer basket with a piece of parchment paper, and then transfer your prepped chicken skewers to the basket. Cook at 400ºF for about 5 minutes. Flip your skewers and cook for another 5 minutes, or until the internal temperature of the chicken reaches 165ºF with a meat thermometer.

    Can I grill parmesan garlic chicken skewers?

    Yes, you can also cook your chicken kabobs on any kind of grill. You’ll want to preheat your grill to a medium-high heat, and then cook your chicken skewers for about 5 minutes on each side, or until the internal temperature reaches 165ºF. Serve and enjoy!

    Why are my chicken skewers dry?

    You probably overcooked them. Remember, you only have to cook your chicken until the internal temperature reaches 165ºF. If you cook them any longer than this, the chicken will dry out and become tough and chewy. That said, chicken thighs have more fat than chicken breasts, so the thighs will be more forgiving if you accidentally overcook your skewers.

    How should I store leftovers garlic parmesan chicken skewers?

    Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

    garlic parmesan chicken kabobs ready to serve on a deep dish white rectangular platter

    Recipe Variations

    Here are a few fun ideas as to how you can make garlic parmesan chicken skewers even more interesting…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Garlic Parmesan Chicken Skewers

    How to make the best ever garlic parmesan chicken skewers in the oven. Easy weeknight dinner recipe that you can make in 30 minutes or less!

    • Skewers
    • 13×9 Baking Sheets
    • Parchment Paper
    • Large Knife
    • Large Cutting Board
    • Large Mixing Bowl
    • Whisk
    • Tongs
    • Meat Thermometer
    • 2 pounds Boneless Skinless Chicken Thighs
    • 1/2 cup Unsalted Butter (melted)
    • 1/2 cup Fresh Parsley (chopped)
    • 1/2 cup Parmesan Cheese (grated)
    • 10 Garlic Cloves (minced)
    • 1 tablespoon Lemon Juice
    • 1/8 teaspoon Coarse Kosher Salt
    • 1 1/2 teaspoons Garlic Powder
    • 1 teaspoon Paprika
    • 1 teaspoon Onion Powder
    • 1/2 teaspoon Ground Black Pepper

    1. Before getting started, preheat your oven to 400ºF, and line 2 13×9 baking sheets with parchment paper.*

    2. Start by using a large knife to slice your chicken into roughly 1-inch cubes on a large cutting board. Set aside.

    3. In a large bowl, whisk together the butter, parsley, parmesan cheese, minced garlic, lemon juice, salt, garlic powder, paprika, onion powder, and ground black pepper until well combined. 

    4. Slide the cubed chicken onto the skewers and transfer to the butter mixture. Keep a little room between each piece of chicken so they will cook evenly.

    5. With clean hands rub the butter mixture over the chicken before transferring to your parchment paper-lined baking sheets.

    6. Once your chicken skewers are well coated and placed onto the baking sheets, bake them in the oven at 400ºF for about 5 minutes, 'til golden brown

    7. After 5 minutes has passed, use a pair of tongs to flip your chicken skewers, and let them bake on the other side for an additional 5 minutes.

    8. Once the juices on the baking sheet run clear and the internal temperature of the chicken reads 165ºF with a meat thermometer, you can pull your garlic parmesan chicken skewers out of the oven.

    9. Serve and enjoy!

    *If you’re using wooden skewers, I recommend placing them in water to soak about 20 minutes before getting started with this recipe; this just helps the chicken to slide on easier later on.

    How should I store leftovers garlic parmesan chicken skewers?

    Leftover chicken skewers are best stored in an airtight container or zip-loc bag in the refrigerator for up to 5 days. Reheat your chicken skewers at 350ºF on a large baking sheet in the oven ’til warm.

    Appetizer, Appetizers, dinner, Dinner Ideas, Meat & Seafood, Poultry & Chicken Recipes
    American, Appetizer, Dinner
    garlic parm chicken skewers, garlic parmesan chicken kabobs, garlic parmesan chicken skewers, parmesan garlic chicken skewers
  • How to Make Easy Crock Pot Hot Dogs for a Crowd

    How to Make Easy Crock Pot Hot Dogs for a Crowd

    How to cook easy Crock Pot hot dogs with the best flavor. Great make-ahead recipe that you can use to set up the ultimate hot dog bar with all of your favorite toppings to serve at your next summer potluck or backyard BBQ!

    It’s no secret that my entire family loves hot dogs, hamburgers and sandwiches. I’m a sucker for a good Chicago hot dog, and the guys ask for homemade bacon cheeseburgers or roast beef Philly cheesesteaks every week! Maybe it’s a midwestern thing…

    loaded slow cooker hot dogs next to all of the toppings lined out on a large wooden cutting board

    You can fit a lot of hot dogs in a slow cooker; throw them in at the beginning of the day, and the slow cooker will keep them warm ’til dinner. Let everybody help themselves and fix them up just the way they like them. This has got to be the easiest way to make hot dogs that I know!

    Why You’ll Love Slow Cooker Hot Dogs

    • Crock Pot hot dogs are so quick and easy to make. It’s the ultimate set-it-and-forget-it recipe using simple, budget-friendly ingredients.
    • You can fit a ton of hot dogs in a Crock Pot, so this is the best hot dogs recipe to feed a large crowd. Fix up a fun hot dog bar to serve at your next Super Bowl party, 4th of July party, summer potluck, backyard BBQ, graduation party or even family reunions.
    • Hot dogs cooked in the Crock Pot are the juiciest, most tender and best hot dogs you’ll ever eat with such minimal effort. Better yet, they’re so full of flavor because they haven’t been boiled to death!
    • Most slow cookers have a “keep warm” function, which keeps the hot dogs warm until you’re ready to eat. It’s the ultimate make-ahead recipe.
    • You can serve them up with all your favorite condiments and toppings!
    Crock Pot hot dog ingredients lined out next to the slow cooker on a white countertop

    Ingredients Notes & Substitutions

    This simple recipe uses fairly common ingredients, depending on what all you use for toppings. You probably already have everything on hand…

    • Hot Dogs – Any normal bun length type of hot dogs will work, but I prefer the texture and flavor of beef hot dogs. If you’re using frozen hot dogs, I recommend letting them thaw out in the refrigerator overnight before making this recipe.
    • Hot Dog Buns – Although I like to serve my hot dogs with regular length hot dog buns, there’s no shame in just using regular bread instead.
    • Your Favorite Toppings – There are so many different condiments and toppings that you can serve alongside your hot dogs. I’ll go into more detail on this in the instructions below.

    How to Cook Hot Dogs in the Crock Pot

    I’m using a 6-quart Crock Pot for this recipe. I can usually pack it pretty full with around 48 hot dogs, but you may have to use more or less depending on the size of your slow cooker. The CrockPot is truly a game changer!

    1. Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.
    2. Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a pair of tongs to keep them from burning on the bottom of the slow cooker. Most hot dogs are already precooked, so you really just need to get them hot enough to serve.
    2 step photo collage showing, left: hot dogs in a large gray Crock Pot; right: stirring Crock Pot hot dogs around with a pair of tongs in a large gray slow cooker

    In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam, resulting in the best texture and flavor!

    How to Serve Slow Cooker Hot Dogs

    Your hot dogs should be done after 2-3 hours in the slow cooker. Serve and enjoy with your favorite condiments and toppings. Pair them with garlic parmesan chicken skewers for the ultimate party appetizer!

    slow cooker hot dogs in hot dog buns next to all of the toppings lined out on a large wooden cutting board

    If your slow cooker has a warm setting, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve up an easy meal. I’m convinced that this is truly the best way to cook hot dogs!

    What Toppings Should I Serve with Crock Pot Hot Dogs?

    Not sure how to serve your slow cooker hot dogs? Here are some of my favorite toppings…

    CrockPot hot dogs cooked in a gray slow cooker

    Expert Tips and Recipe FAQ’s

    How should I store leftover hot dogs?

    Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially, whether that’s in the slow cooker, in the microwave or in a pot of boiling water on the stovetop. Remember, most hot dogs are already pre-cooked, so it’s just a matter of reheating them to whatever temperature you like best.

    Can I freeze leftover hot dogs?

    Yes, you can freeze leftover hot dogs. Stored in an airtight container or freezer bag, they should last up to 3-4 months. Again, reheat them exactly as you would normally.

    loaded Crock Pot hot dogs next to all of the toppings lined out on a large wooden cutting board

    More CrockPot Recipes

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Crock Pot Hot Dogs

    How to cook easy Crock Pot hot dogs with the best flavor. Set up the ultimate hot dog bar for your next summer potluck or backyard BBQ!

    • 6-Quart Slow Cooker
    • Tongs
    • 48 Hot Dogs
    • 48 Hot Dog Buns
    • Your Favorite Toppings

    1. Remove all of the hot dogs from the packaging, and add each one to the slow cooker. You can place them standing up if the lid will still fit, or you can lay them on their side.

    2. Place the lid on the Crock Pot and set it on low for 2-3 hours, stirring the hot dogs occasionally with a wooden spatula to keep them from burning.*

    3. After 2-3 hours, serve and enjoy with your favorite condiments and toppings!*

    *In case you’re wondering, there’s no need to add any water to the slow cooker. When they’re cooked in the Crock Pot, hot dogs are moist enough that they will produce their own steam.

    *Most hot dogs are already precooked, so you really just need to get them hot enough to serve.

    *If your slow cooker has a “keep warm” function, you can set it there and let the hot dogs sit in the slow cooker at this setting for 3-4 hours until you’re ready to serve. 

    How should I store leftover hot dogs?

    Leftover hot dogs are best stored in an airtight container or zip-loc bag in the refrigerator for up to 3-4 days. You can reheat your hot dogs exactly the same as you cooked them initially.

    dinner, Dinner Ideas, Main, Main Course, main dish, Meat & Seafood
    American, Dinner, Main Dish
    crock pot hot dogs, crock pot hot dogs recipes, hot dogs in crock pot, recipe for hot dogs in crock pot, slow cooker hot dogs
  • Loaded Chili Cheese Fries in a Cast Iron Skillet

    Loaded Chili Cheese Fries in a Cast Iron Skillet

    How to make loaded chili cheese fries in a cast iron skillet with crispy homemade French fries and canned chili. Easy, budget-friendly recipe that makes the best Game Day or party appetizer, and you can make it in 30 minutes or less!

    My kids love my homemade chili cheese dip, and it’s not hard to imagine that they also love chili cheese fries! Although I’ve made these crispy seasoned steak fries for years now, I’ve never actually made homemade chili cheese fries until now. Boy am I glad that I did!

    loaded chili cheese fries with shredded cheese and green onions in a large black cast iron skillet

    You can make this easy chili cheese fries recipe at home on the stovetop, but we love to make it in a cast iron skillet over the campfire. It makes such an easy meal when we’re out camping in the boonies, and the campfire gives it an even richer, smoky taste that is out of this world delicious!

    If you are making this over the campfire, you may benefit from reading through my campfire cooking equipment guide. You may also want to skim through these 6 quick and easy tips for campfire cooking.

    Why You’ll Definitely Want to Make This Recipe

    • This recipe is easy to make with simple, budget friendly ingredients that you may already have in your pantry.
    • Believe it or not, I usually make this easy recipe over the campfire, but you can also make it right at home in the oven.
    • Loaded chili cheese fries are the ultimate comfort food. They’re chock full of melty, cheesy goodness and a rich, smoky flavor that comes from the campfire.
    • I use homemade crispy French fries for best flavor and texture, but you can also use frozen French fries from the store for the sake of ease.
    • Chili cheese fries are the perfect Game Day or party appetizer. They also make a great movie night snack!
    • This recipe is easily customizable with your favorite cheeses and toppings. It’s so simple and easy to swap out or add in ingredients based on your preferences.
    holding a crispy French fry over top of a large black cast iron skillet full of chili cheese fries

    Ingredients Notes & Substitutions

    This recipe uses simple ingredients, so you may already have what you need…

    How to Make Chili Cheese Fries

    If you’re making campfire chili cheese fries, start by getting a good fire going. It’ll need to burn down to hot coals before you cook the French fries. You’ll probably also want to use a campfire grill to set a large cast iron skillet up over the hot coals.

    Once the fire has burned down to hot coals, pour about 1/4 inch of oil in the large skillet, and set it on the campfire grill over top of the coals to pre-heat. You want your oil to reach 325º before adding the potatoes.

    large black cast iron skillet on top of a campfire grill over a hot campfire

    You may need to move the coals off to the side to keep the pan from getting too hot, rotating the skillet 90º every now and again to promote even heating. I like to keep a small camping shovel on hand to move the coals or add more hot coals as necessary.

    If you’re making classic chili cheese fries at home in the oven, just pour about 1/4 inch of oil in a cast iron skillet and heat it over a medium-high flame on the stovetop. Again, you want your oil to reach right about 325ºF before adding the potatoes, so adjust the heat as necessary.

    Prep the Potatoes

    While waiting on your cast iron skillet to heat up, it’s time to get your potatoes prepped and seasoned.

    1. Start by washing the potatoes, and use a small paring knife to cut out any bad spots.
    2. Next, cut use a large chef’s knife to cut your potatoes lengthwise into 1/4″ wide strips.
    3. Then cut each strip into uniformly-sized 1/4″ matchsticks, as shown in the picture below.
    4. Finally, toss the sliced potatoes with the pinch of salt, pepper and about 1 tablespoon of olive oil in a large bowl.
    5. Once everything is well-coated, it’s time to cook your French fries.
    slicing up russet potatoes to make crispy homemade French fries

    How to Make Crispy French Fries

    1. As soon as your oil has reached 325ºF, drop the seasoned potato slices into the skillet, and cook them over a medium-high heat until crispy and tender, stirring often. This usually takes about 15-25 minutes.
    2. While your fries are cooking, pour the chili into a separate cast iron skillet and place it on the campfire grill to heat up, ’til hot and bubbly. I really like this small Dutch oven for this.
    2 step collage showing, 1. crispy French fries cooking in a large black cast iron skillet on a campfire grill over the campfire; 2. can of chili on top of a campfire grill next to a large black cast iron skillet

    If you’re making this recipe at home, you can just heat the chili in a microwave-safe bowl on high setting in the microwave for a few minutes, until hot and bubbly. Alternatively, you can also heat it in a medium-size saucepan on medium heat on the stovetop for a few minutes.

    How to Make Loaded Chili Cheese Fries

    Once the fries are done cooking, you’ll need to drain the oil. However you do this, NEVER drain the oil near or over the fire. This will start a grease fire. Take your skillet away from the fire and drain the oil responsibly.

    crispy French fries cooking in a cast iron skillet on a campfire grill over a bed of hot coals

    French fries are fully cooked when they’re crisp and tender. Drain the oil by holding the fries to the side of the skillet with a paper towel, while at the same time tipping the pan over to the opposite side as the grease flows right on out. Mop up any remaining oil with the same paper towel.

    Finally, pour the hot chili over the golden brown fries. Generously sprinkle your favorite cheese over top of the chili fries, and then add the toppings over the melted cheese. I like to serve my chili cheese fries with a big dollop of sour cream on top!

    forkful of French fries with chili cheese over top of a large cast iron skillet full of chili cheese fries

    What to Serve with Chili Cheese Fries

    Expert Tips and Recipe FAQ’s

    Can I make vegan chili cheese fries?

    Yes, you can easily make vegan chili cheese fries. You’ll want to find vegan canned chili without beans, or you can make this homemade vegan chili instead of homemade beef chili. There are tons of plant-based cheeses available at the grocery store nowadays, and of course, you’ll want to use only vegan-approved toppings. As always, be sure to check all of your ingredients over to ensure that they are truly vegan!

    What causes soggy chili cheese fries?

    Assuming that you followed the recipe exactly, this most likely happened because your chili is too watery. If this is the case, use a thicker chili or serve the chili and toppings separately alongside the fries.

    On the other hand, you may have cooked the fries at too low of a temperature, resulting in soggy, oily French fries. Try to maintain a frying oil temperature of 325ºF at all times, and don’t forget to drain the oil out of the pan after the fries have fully cooked.

    Can I make chili cheese fries ahead of time?

    I don’t recommend making this recipe ahead of time. For the best results, chili cheese fries are best served immediately, or else they will become soggy after a while.

    If you’re using homemade chili, you can make the chili ahead of time and store it in an airtight container. Then add the leftover chili and fresh toppings to your French fries when ready. This is a great way to do it if you’re out camping.

    chili cheese fries with shredded cheese and green onions in a large black cast iron skillet

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Chili Cheese Fries

    Loaded chili cheese fries with crispy French fries and canned chili. Easy Game Day appetizer that you can make in 30 minutes or less!

    • Campfire Grill
    • Large Cast Iron Skillet
    • Paring Knife
    • Chef's Knife
    • Large Mixing Bowl
    • Wooden Spoon
    • Camping Shovel
    • 1 Qt Dutch oven
    • Paper Towels
    • 3 Russet potatoes
    • 1 teaspoon sea salt
    • 1 teaspoon black pepper
    • 1 tablespoon olive oil
    • 15 oz. canned chili (no beans)
    • 1/2 cup cheddar cheese (shredded)
    • 3 green onions (chopped)

    How to Make Chili Cheese Fries on the Stovetop

    1. Start by pouring about 1/4 inch of oil in a cast iron skillet and heat it over a medium-high flame on the stovetop. Again, you want the oil to reach right about 325ºF before adding the potatoes.

    2. While you're waiting on your cast iron skillet to heat up, wash the potatoes and use a small paring knife to cut out any bad spots.

    3. Next, cut use a large chef's knife to cut your washed potatoes lengthwise into 1/4" wide strips.

    4. Then cut each strip into uniformly-sized 1/4" matchsticks.

    5. Toss your French fries with the salt, pepper and about 1 tablespoon of olive oil in a large bowl.

    6. Once your oil has reached 325ºF, drop the seasoned potato slices into the cast iron skillet, and cook them over a medium-high heat until crispy and tender, about 15-25 minutes. Keep them stirred with a wooden spoon, and adjust the heat as necessary to keep that temperature right around 325ºF.

    7. While the French fries are cooking, heat the chili up in a microwave-safe bowl on high setting in the microwave for a few minutes, until hot and bubbly. Alternatively, you can also heat it in a medium saucepan over a medium heat on the stovetop.

    8. Once your French fries are crisp and tender, remove the skillet from the heat and drain out as much oil as possible. I like to hold the French fries to the side of the skillet with a paper towel while tipping the pan over to the opposite side and letting the grease flow right on out.*

    9. Finally, go ahead and pour the hot chili over the fries. Generously sprinkle the shredded cheese and green onions over top of chili, as well as any other toppings you may use.

    10. Serve and enjoy with a big dollop of sour cream!

    How to Make Chili Cheese Fries Over the Campfire

    1. Start by getting your fire going. You'll want to let it burn down to hot coals before you cook your French fries.

    2. Once your coals are ready to go, pour about 1/4 inch of oil in your skillet and set it on your campfire grill over top of the coals to pre-heat.* You want to get your oil up to about 325ºF.

    3. Wash, slice, season and cook the potatoes exactly as described in the stovetop chili cheese fries instructions above.

    4. While the French fries are cooking, pour your chili into a the small Dutch oven and place it on top of the campfire grill to heat up, until hot and bubbly.

    5. Once your French fries are crisp and tender, remove them from the heat and drain out the oil. Then pour on the hot chili, shredded cheese and toppings as described above.

    *NEVER drain your grease anywhere near a fire. This will create a grease fire. It’s always best to take the skillet away from the fire and drain the oil responsibly.

    *If you are making chili cheese fries over the fire, it may be necessary to move the coals off to the side to keep your skillet from getting too hot. If you do this, be sure to rotate the skillet 90º every so often to promote even heating as everything cooks. 

    How do you store chili cheese fries?

    I don’t recommend making this recipe ahead of time. Chili cheese fries are best served immediately, or else they will become soggy after a while.

     

    Appetizer, Appetizers, Camping, Camping Recipes, Side Dish
    American, Appetizer, Side Dish, Side Dish or Appetizer
    chili cheese fries, chili cheese fries recipe, french fries chili cheese, fries chili cheese, loaded chili cheese fries
  • Easy Instant Pot Potato Soup

    Easy Instant Pot Potato Soup

    Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy one pot recipe anyone can make, it’s best topped with crumbled bacon, shredded cheddar cheese, and chopped green onions!

    Time FLIES! As the weather starts to cool down, it’s hard to beat a good hearty soup to keep warm; and of course, it’s healthy too.

    white bowl of Instant Pot potato soup with bacon, shredded cheese, and green onions

    What I love about this potato soup recipe is just how convenient it is. Even better, it’s so easy to make a large batch to put up for easy weeknight meals.

    Why You’ll Love This Recipe

    • This yummy pressure cooker potato soup makes a healthy meal for your family; it also happens to be gluten-free.
    • This recipe is so quick and easy. Potato soup is a hearty meal that’s absolutely perfect for a busy weeknight.
    • Potato soup stores and preserves very well. Don’t be afraid to can a large batch for later meals!
    • This recipe uses affordable, every-day ingredients that you likely already have on hand. I like to keep it simple.
    Instant Pot potato soup ingredients in bowls on white marble countertop

    Ingredient Notes

    • Potatoes – Although you can make this recipe with just about any kind of potato, I recommend using a waxier potato, like yellow potatoes, red potatoes, or Yukon Gold potatoes. Russets have a very starchy texture, which can often lead to a gluey, sticky consistency in the soup.
    • Chicken Broth – Any chicken broth will do, including chicken bouillon. If you don’t have any chicken broth on hand, you can substitute with vegetable stock.
    • Milk – For this recipe, I used raw milk from a local dairy farm; I recommend using whole milk. For a dairy-free substitute, I recommend using either coconut milk or almond milk; just be sure to change any other dairy-containing ingredients in the recipe, as well.
    • Heavy Cream – I like to use raw cream, but heavy whipping cream works too. Again, for a dairy-free substitute, I recommend using unsweetened coconut cream. if you’re worried about coconut flavor, don’t be. Coconut cream has a much subtler flavor than coconut flakes; in fact, most people can’t even tell that it’s coconut.

    How to Make Instant Pot Potato Soup

    To make this Instant Pot potato soup recipe, just follow these steps…

    1. Chop the bacon and cook using the sauté function in the Instant Pot, ’til crispy and done.
    2. Set the bacon aside, but leave the bacon grease in the pot. Sauté the minced onion, garlic, salt, and pepper in the grease, ’til the onions are translucent and soft, about 3-5 minutes.
    3. Add the potatoes and chicken broth to the Instant Pot. Then put the lid on your Instant Pot and set the pot to “Manual” or “Pressure Cook” for 8 minutes. When the timer goes off, do a quick release and remove the lid. The potatoes should be soft and tender.
    4. Set to sauté; stir the milk and cream into the soup, whisking everything together.
    5. If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.
    6. Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.
    steps for how to make potato soup in Instant Pot, including cooking bacon, onions, potatoes with broth, adding milk and cream, then mashing potatoes and ladling soup

    Expert Tips and Recipe FAQ’s

    Should I soak potatoes before making soup?

    If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch. That said, if you are using a waxy potato with very little starch, I would skip this step. This is because a minimal amount of starch is needed to thicken the soup.

    How do you keep potato soup from getting sticky?

    Gluey potato soup can happen for a few preventable reasons, like using the wrong potato, mashing the potatoes for too long, or even cooking the soup for too long.

    How do you thicken potato soup in Instant Pot?

    The heavy cream in this recipe serves as a thickening agent; it also lends a richer flavor and creamier texture. The variety of potato used also greatly affects the consistency of your soup; as I said before, I prefer to use a waxy potato, like yellow potatoes, red potatoes, or Yukon gold potatoes. However, mashing the potatoes just a bit after cooking lends to a naturally thicker soup, as well.

    How should I store potato soup?

    Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

    Can I freeze Instant Pot potato soup?

    Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

    white bowl of creamy pressure cooker potato soup with spoon

    What to Serve With Instant Pot Potato Soup

    There are so many toppings that go well with potato soup in the Instant Pot. Here are a few ways that you can spice things up…

    white bowls of Instant Pot potato soup topped with crumbled bacon, shredded cheese, and green onions, on white marble countertop with white blue striped kitchen towel

    More Delicious Instant Pot Recipes

    Haven’t taken your Instant Pot out of the box yet? Learn how to quickly use your Instant Pot with our Instant Pot Quick Start Guide, filled with practical tips, more Instant Pot recipes, accessory ideas, and more!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Instant Pot Potato Soup

    Dish up a bowl of creamy Instant Pot potato soup for dinner tonight. Easy recipe, best topped with bacon, shredded cheddar, and green onions!

    • Instant Pot
    • Potato Masher
    • 6 slices bacon
    • 1 medium yellow onion (minced)
    • 1 tablespoon garlic (minced)
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 6 medium potatoes (peeled & chunked)
    • 5 cups chicken broth
    • 1 cup milk
    • 1 cup heavy cream

    1. Chop the bacon and cook using the sauté function in the Instant Pot, 'til crispy and done.

    2. Set the bacon aside, but leave the bacon grease in the pot.

    3. Sauté the minced onion, garlic, salt, and pepper in the Instant Pot, 'til the onions are translucent and soft, about 3-5 minutes.

    4. Add the potatoes and chicken broth to the Instant Pot.

    5. Put the lid on the Instant Pot and set the pot to "Manual" or "Pressure Cook" for 8 minutes. When the timer goes off, do a quick release and remove the lid.

    6. Set to sauté; stir the milk and cream into the soup, whisking everything together.

    7. If you want, you can use a potato masher to mash some of the potatoes, giving the soup a slightly thicker consistency.

    8. Dish up the soup and serve with the crumbled bacon, cheddar cheese, and green onions.

    *If you are using a potato with a high starch content, like a Russet, I would highly recommend soaking the potatoes before cooking to get rid of some of that excess starch.

    How should I store potato soup?

    Potato soup is best stored in an airtight container in the refrigerator. Stored this way, it should last up to 3-4 days.

    Can I freeze Instant Potato soup?

    Potato soup does not generally freeze well. It will often dry out significantly, as the potatoes have a tendency to sponge up too much moisture; and it’ll often become very grainy when thawed. Instead, I highly recommend canning potato soup. Preserved this way, potato soup can sometimes last for quite a long time in a cool, dark environment!

    Main Course, main dish, Soups & Stews
    American
    instant pot potato soup, instant pot potato soup recipe, potato soup in instant pot, pressure cooker potato soup
  • How to Make Easy Homemade Chicken Fried Rice in a Wok

    How to Make Easy Homemade Chicken Fried Rice in a Wok

    Learn how to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that’s so much better than takeout! They’ll all be back for seconds.

    My family loves Asian food, especially Chinese food and Thai food. Though I’m not sure it’s truly authentic, pork fried rice and chicken fried rice (and the lower carb version, cauliflower chicken fried rice) are one of my favorite things to eat when we’re craving take-out from a Chinese restaurant.

    bowl of chicken fried rice in a wok with eggs and vegetables

    It’s taken us awhile to really learn how to make a good chicken fried rice recipe in our own kitchen. Dan purchased a really nice wok awhile back, and ever since, he’s really made some delicious dishes!

    Wok chicken fried rice is one of those dishes he likes to make, and man, he’s so good at it. This is HIS recipe, through and through.

    Sometimes we’ll make a double batch, just so we can make up a batch of chicken fried rice spring rolls to go with it for a complete dinner.

    What Is Chicken Fried Rice?

    This chicken fried rice wok recipe is a stir fry dish cooked on high heat in a wok. You can also use a large skillet, but a wok works best.

    Chinese chicken fried rice is made with ingredients like tender chicken breast, rice, eggs, onions, peas, carrots, other vegetables, sesame oil, and soy sauce.

    stir frying chicken fried rice in a wok with a wok spatula

    Chicken Fried Rice Ingredients and Substitutions Notes

    Let’s talk ingredients…

    • Sesame Oil – Sesame oil is a must; ordinary vegetable oil and olive oil will not do it for this recipe.
    • Peas and Carrots – I’ll usually buy a combo bag in the freezer section at the grocery store; but you can slice up carrots and add frozen peas instead. While we don’t parboil our vegetables beforehand, you may prefer to parboil the peas and carrots, so they’re not as crisp, and Food Fanatic has great tutorials for how to parboil. Personally, I love the hint of crispness the vegetables give with the rice.
    • Yellow Onion – You can use sweet onion, but yellow onion gives a bit of spicy kick to the finished dish.
    • Garlic – Use already minced garlic you can get at the grocery store, or mince up fresh garlic cloves.
    • Large Eggs
    • Cooked Chicken Breast, Shredded or Chopped into Bite-Sized Pieces – The best chicken to use is boneless skinless chicken breast. I don’t really recommend chicken thighs, because thighs will likely add more grease than necessary. We like to cook the chicken ahead of time, so it’s ready to go. In fact, most of the time, we’re using leftovers from an Instant Pot whole chicken.
    • Jasmine Rice, Already Cooked – For the best rice, I recommend using day-old long grain white rice, since short grain rice will be softer and most definitely clump together when cooked. We use Jasmine rice to make this recipe, and it works really well. Leftover rice is best because it’s had time to chill and dry out after cooking, which leads me to another great tip for getting rice to literally fall right off the fork (or the spatula/spoon while frying)… Cook the rice ahead of time and chill it. We usually cook ours in the Instant Pot or rice cooker, and then we’ll spread it all out on a cookie sheet, cover it, and stick it in the fridge for about 30 minutes to chill. If we haven’t made it up ahead of time, we’ve even been known to stick it in the freezer for a shorter amount of time. Cold rice fries without as much moisture and all the clumpy, goopy mess that rice can sometimes become. Also… You can use brown rice, but just know it will change the texture of the finished dish.
    • Soy Sauce – If you need to make gluten-free chicken fried rice, use a good gluten-free soy sauce substitute.
    bowl and wok with homemade wok chicken fried rice

    How to Make Chicken Fried Rice in a Wok

    Make sure all of your ingredients are ready to go before you begin to heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go beforehand.

    Step 1: Heat the Sesame Oil

    Heat the sesame oil in a large wok over medium high heat. It’s important to heat the sesame oil in the wok first before adding anything in. You’re going to cook fried rice over a medium-high heat (depending on your stove), and it’s going to be a super quick process.

    Step 2: Add the Vegetables to the Wok

    Add the veggies, chopped onion, and minced garlic to the hot wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.

    stir frying vegetables into hot sesame oil in large wok

    Step 3: Scramble the Eggs

    Make a well in the middle of the veggies, and scramble the eggs right in with the veggies.

    scrambling eggs with vegetables in large wok for chicken fried rice recipe

    Step 4: Stir in the Chicken

    Stir the cooked, shredded chicken into the vegetable and egg mixture.

    stirring chicken into chicken fried rice mixture in large wok

    Step 5: Add the Rice

    Stir the cooked rice into the mixture, mixing everything together really well to combine.

    stir frying rice into chicken fried rice wok recipe in large wok with wok spatula

    Step 6: Add the Soy Sauce

    Add the soy sauce, and stir fry everything together ’til everything’s been heated thoroughly.

    stirring chicken fried rice together with soy sauce in large wok with large wok spatula

    That’s it, super quick and easy; and it tastes so much better than takeout. Chicken fried rice makes the best side dish for my favorite garlic parmesan chicken skewers!

    fork with bite of easy chicken fried rice wok style over big bowl of rice

    Expert Tips and Recipe FAQ’s

    How much dry rice equals 3 cups cooked rice?

    Usually about 1 cup dry rice equals about 3 cups cooked rice.

    What’s the best way to cook rice?

    Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Chilling the rice really helps get it to fry without all the clumpy, goopy mess that rice can sometimes become.

    Can I use different vegetables?

    Yes, you can. In fact, other vegetables that make really good fried rice include broccoli, sugarsnap peas, water chestnuts, corn, etc. Just know, depending on the vegetables you choose, it may increase cook time to make sure they’re cooked well.

    How should leftover chicken fried rice be stored?

    Store it in an airtight container in the fridge. You can re-heat it in the microwave for 1-2 minutes, stirring every 30-45 seconds; or on the stovetop in a skillet over low-medium heat.

    Can you freeze chicken fried rice?

    Yes, you can. Just be sure to freeze it in an airtight container to help prevent freezer burn. It should keep for about 6 months. This makes it easy to meal prep ahead of time, freeze, and re-heat for dinner on busy weeknights.

    bowl of delicious Chinese chicken fried rice, homemade with eggs and vegetables

    Alternative Ways to Make Fried Rice

    There are so many ways you can switch up this recipe and make it different every single time. The easiest way to switch it up is to use different meats or vegetables.

    • Beef – Use leftover beef roast, stew meat, or steak.
    • Pork – Use leftover pork chops or pork roast.
    • Shrimp
    • Fish – Make fried rice with grilled fish fillets, maybe trout or maybe even grilled salmon. Or for an easier route, try canned tuna or salmon.
    • Sausage or Sliced Sausage Links – like in Instant Pot sausage and rice.
    • Roasted Turkey – would work just as well as chicken.
    • Tofu
    • Stir in or sprinkle in a generous helping of chopped green onions.
    • Use a pack of stir fry veggies from the freezer section. Think sugarsnap peas, broccoli, carrots, water chestnuts, etc.
    • Add diced or sliced bell peppers in for even more delicious flavors.
    • Add in spinach, corn, green beans, water chestnuts, etc.
    close up look of homemade easy chicken fried rice in a blue patterned bowl

    More Homemade Chinese Take-Out Recipes

    If you love this homemade chicken fried rice, you’ll also love…

    Asian Chicken Salad Wonton Cups

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Chicken Fried Rice in a Wok

    How to make the best homemade chicken fried rice in a wok. Quick and easy stir fry dinner recipe that's so much better than takeout!

    • Wok
    • Wok Spatula
    • Food Chopper
    • Cutting Board
    • 3 tablespoons sesame oil
    • 1 cup peas and carrots (frozen)
    • 1 medium yellow onion (chopped)
    • 2 cloves garlic (minced)
    • 2 large eggs
    • 1/2 pound boneless skinless chicken breasts (cooked and shredded)
    • 3 cups Jasmine rice (cooked and chilled)
    • 1/4 cup soy sauce

    1. Heat the sesame oil in a large wok over medium-high heat.

    2. Add the veggies, onion, and garlic to the wok, and cook ’til somewhat tender but still slightly crisp, maybe 3 to 5 minutes.
    3. Make a well in the middle of the veggies, and scramble the eggs into the veggies.

    4. Stir the shredded chicken into the mixture.

    5. Then stir the rice into the mixture, mixing everything together really well.

    6. Add the soy sauce and stir fry everything together.

    7. When everything has been heated thoroughly, it's ready to serve. 

    Make sure all of your ingredients are ready to go before you heat the sesame oil. It will be a super quick cook time, so it’s important to have everything ready to go.

    What’s the best way to cook the rice beforehand?

    Since the rice needs to already be cooked to make chicken fried rice in a wok, leftover rice is best, because it’s had time to chill and dry out after cooking. Cook the rice ahead of time in an Instant Pot or rice cooker (you can also boil it on the stove); then spread the rice out on a cookie sheet, cover it, and stick it in the fridge to chill ’til you’re ready to make fried rice with it. Cold rice fries without all the clumpy, goopy mess that rice can sometimes become.

    Dinner Ideas, main dish
    Asian
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  • Easy CrockPot V8 Vegetable Soup Made with Juice

    Easy CrockPot V8 Vegetable Soup Made with Juice

    Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner. The whole family will want seconds!

    My dad always made the best homemade vegetable soup with V8 juice and whatever he could find in the fridge, including leftover veggies and meat; I sometimes joke that he threw everything in but the kitchen sink. Needless to say, this V8 soup has always been one of our favorite soups to make.

    white bowl of CrockPot V8 vegetable soup with spoon on blue and white checked linen

    In honor of my dad, I decided to re-work his soup into a delicious CrockPot vegetable soup. Perfect for those chillier months of the year, this soup can simmer in the slow cooker all afternoon.

    Why You’ll Love This Soup Recipe

    • When it comes to comfort food, this slow cooker vegetable soup is definitely at the top of the list. It’s chock full of flavor and a very hearty vegetable soup, while warm and soothing all at the same time.
    • As you know, I love recipes I can throw together on a busy weeknight, and like my favorite Instant Pot vegetable soup, this veggie soup is one of those dump and go recipes. Throw in a few fresh veggies, some frozen veggies, and a few of your favorite seasonings, and you’re good to go.
    • Soup makes a delicious dinner, especially on a cold winter night, and you’ll likely have enough left over for lunch the next day. It’s a win win for sure!
    easy V8 vegetable soup recipe ingredients on white marble countertop

    Ingredients and Substitutions Notes:

    To make vegetable soup with V8 and frozen vegetables, you’ll need a few simple ingredients, including a variety of veggies…

    • Potatoes, Celery, Carrots, and Yellow Onion – These are the fresh vegetables you’ll need, and they’ll need to be chopped, diced, or minced. You’ll need a medium onion. While I usually prefer to use yellow potatoes, you can also use Russet potatoes or red potatoes. You can substitute white turnips for the potatoes, as well.
    • Peas, Corn, Green Beans, and Okra – These are all the frozen vegetables you’ll need to thaw before cooking. You can use canned vegetables; I just like the flavors that fresh and frozen vegetables give to the soup.
    • Original V8 Juice – You can use V8 juice or any brand vegetable juice you can find at the store. Tomato juice with all the added veggies makes an excellent base for the soup and gives it great flavor.
    • Herbs and Spices – Add sea salt and black pepper to this soup, and you may need to add more, to taste.

    Variations You May Enjoy

    Here are a few ingredient variations you may want to try…

    • Additional vegetables that might pair well with this soup are garlic, kale, spinach, sweet potatoes, butternut squash, cherry tomatoes, chickpeas, lima beans, lentil beans, black-eyed peas, etc.
    • Protein – Sometimes I’ll add ground beef or hamburger meat to make a hamburger vegetable soup, beef stew meat, or leftover chuck roast for even more protein and flavor. In fact, my dad always added whatever leftover meat he had on hand, and it ended up like a vegetable beef stew. Just keep in mind you’ll need to brown the meat in a skillet, then drain it, before adding it to the CrockPot.
    • Herbs and Spices – When adding seasonings, always start small and add, to taste. You can add things like Bay leaves, Parsley, Marjoram, Rosemary, Thyme, Basil, Italian seasoning, Oregano, and Chili powder.
    • Other Flavors – I think a hint of Worcestershire sauce or even a flavorful broth like a good bone broth, beef broth, or vegetable broth might pair wonderfully with this recipe too. Minced fresh garlic will also add a lot of flavor by leaps and bounds.

    How to Make CrockPot V8 Vegetable Soup

    Before you get started making this easy V8 vegetable soup recipe, be sure to wash, peel, and chop the fresh vegetables you’ll be using… Potatoes, celery, carrots, and onion.

    chopped fresh celery, carrots, and potatoes for hearty CrockPot vegetable soup on wooden cutting board

    Then just follow these steps to make this Crock Pot vegetable soup…

    1. Add the chopped fresh vegetables, including the peeled potatoes, celery, carrots, and onion, to the slow cooker.
    2. Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
    3. Pour in the bottle of V8 Juice, and give everything a good stir with a wooden spoon.
    4. Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.
    steps for how to make CrockPot vegetable soup with V8 juice

    Serve with your favorite crusty bread or crackers and cheese.

    ladle full of CrockPot V8 soup over black slow cooker full of soup

    Expert Tips and Recipe FAQ’s

    How should I store and re-heat leftover vegetable soup?

    Vegetable soup is really the best make-ahead recipe; you can make it at the beginning of the week, and then simply warm it up for lunch or dinner throughout the week, whenever you choose. For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

    Can I freeze it?

    To freeze the cooled soup, place it in an airtight container, or as we sometimes prefer, in a sealed freezer bag, for up to 3 months. If your soup is stored in a freezer bag, it’ll need to be thawed before re-heating. To make life easier, it can be helpful to divide your soup into portions using smaller freezer-safe bowls. This makes it much easier for your family to pull out individual portions as they please, curbing the need to thaw out all of the stored soup, only to take their own small portion out of it.

    Can I use canned vegetables to make V8 vegetable soup?

    Yes, you can totally use canned vegetables. Like I said, Dad used whatever he had on hand. I just like the flavors that fresh and frozen vegetables give to the soup.

    Can you put frozen vegetables in the CrockPot?

    Yes, you can. However, if not thawed, the veggies will likely add more liquid to the soup mixture. So you may want to consider adding a bit more seasoning, to taste.

    What to Serve with This Chunky Soup

    Some of my favorite foods to serve with slow cooker vegetable soup include…

    Focus on foods that will soak up or complement the soup, one reason bread is such a great choice!

    easy V8 vegetable soup in white soup bowl with spoon

    More Hearty Soup Recipes:

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    CrockPot V8 Vegetable Soup

    Make a quick and easy recipe for a delicious, hearty CrockPot V8 vegetable soup. Chunky soup you can throw together and serve for dinner.

    • Slow Cooker
    • Cutting Board
    • Chopping Knife
    • Ladle
    • Soup Bowls
    • Soup Cozy
    • 5 medium potatoes (washed, peeled, and chopped)
    • 2 stalks celery (chopped)
    • 4 carrots (chopped)
    • 1/2 large yellow onion (chopped)
    • 12 ounces frozen peas (thawed)
    • 12 ounces frozen corn (thawed)
    • 12 ounces frozen green beans (thawed)
    • 12 ounces frozen okra (thawed)
    • 2 teaspoons sea salt
    • 1 teaspoon ground black pepper
    • 64 ounces vegetable juice

    1. Add the chopped fresh vegetables, including the potatoes, celery, carrots, and onion, to the slow cooker.

    2. Then add in all the frozen vegetables, including the peas, corn, green beans, and okra.
    3. Pour in the V8 Juice, and give everything a good stir.
    4. Cover and cook on high for about 1 hour; then simmer on low for 4-6 hours.

    5. Serve the soup while hot with your favorite soup sides, like crackers, cheddar cheese, toasted sourdough, cornbread, etc.

    How should I store and re-heat vegetable soup?

    For short-term storage, always store your soup in an airtight container in the refrigerator. If stored properly, vegetable soup can last up to 4-5 days. You can re-heat refrigerated soup on the stovetop or in the microwave. In the microwave, just re-heat it at 30 second intervals, running it for 30 seconds, stirring, 30 seconds more, etc., until it reaches approximately 165°F; on the stovetop, simply heat it on medium-high until it comes to a boil.

    Can I use canned vegetables?

    Yes, you can totally use canned vegetables. I just like the flavors that fresh and frozen vegetables give to the soup.

    Soups & Stews
    American
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  • Cheesy Sloppy Joe Shepherd’s Pie Recipe

    Cheesy Sloppy Joe Shepherd’s Pie Recipe

    How to make a sloppy joe shepherd’s pie with ground beef, mashed potatoes, and cheese. Comfort food casserole recipe perfect for dinner!

    Sloppy joe casserole with potatoes is one meal that we enjoy any time of year, but I especially love to make it around St. Patrick’s Day. It’s one of my family’s favorite comfort meals.

    sloppy joe shepherd's pie recipe made in a cast iron skillet, sprinkled with parsley and scooped out of skillet

    And it’s a fairly easy recipe, especially if you plan ahead and use leftover mashed potatoes.

    The homemade sloppy joes mixture gives this casserole a delicious flavor. That and the melted cheese on top, which just adds to the comfort of sloppy joe potato casserole.

    Don’t think for a minute that making homemade sloppy joe meat is difficult because it’s actually just a matter of adding a few seasonings and sauces to the meat to give it that saucy flavor. You can even make crock pot sloppy joes!

    Another easy dinnertime favorite we enjoy (and I enjoy making cuz it’s easy) is classic tater tot casserole.

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my casserole making tips, important info for this recipe, and similar recipe ideas – and get straight to the sloppy joe shepherd’s pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    LET’S TALK INGREDIENTS

    Bacon Grease: If you don’t have bacon grease, don’t worry. You can use olive oil or butter instead. Just use what you have.

    Garlic Clove: A little tip… If you want to make recipes quicker, buy a small jar of already minced garlic and store it in the fridge. Then you’ll have it for any recipes you make with garlic.

    Yellow Onion: You can use a sweet onion, but we prefer a yellow onion because it’s not as sugary, and it’s a great all around onion for just about any recipe we make.

    Ground Beef: While we prefer the taste and flavor of lean ground beef, you can use ground turkey for this recipe.

    Ketchup, Worcestershire Sauce, and Brown Sugar: Now you can use Manwich sloppy joe sauce, but homemade is definitely going to have better flavor. And these 3 ingredients do the job well.

    sloppy joe meat mixture in cast iron skillet on stovetop

    Frozen Corn: I love adding a bit of thawed frozen corn to our casserole, but you can use canned corn if you don’t have frozen. Keep in mind, frozen corn will be a bit crisper, and I actually prefer the flavor of frozen over canned. Another delicious idea is creamed corn instead of whole corn.

    Mashed Potatoes: Use leftover mashed potatoes if possible for this recipe, and you’ll save yourself even more time. To save time, you can always buy a package of already made mashed potatoes at the store; or you can make shepherd’s pie with instant mashed potatoes.

    Cheese: We always use a blend of extra sharp cheddar and Monterey Jack.

    Keep in mind, all of the ingredients and ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Ninja Food Chopper Express or Cutting Board and Chef’s Knife

    Large Skillet and/or Casserole Dish

    Hamburger Chopper – This handy dandy tool makes it easier to chop up the meat into a much looser mixture.

    Wooden Spatula

    Cheese Grater

    HOW TO MAKE SLOPPY JOE SHEPHERD’S PIE

    Gather your ingredients, and start by cooking both your ground beef mixture and mashed potatoes.

    HOW TO MAKE SLOPPY JOE SAUCE FROM SCRATCH

    Start by cooking the ground beef and transforming it into sloppy joe meat.

    Again, I do recommend using bacon grease for added flavor to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    1. Sauté the garlic and onion, and cook until tender, in a large skillet.
    2. Then add the meat and mix together with the garlic and onion.
    3. Cook the mixture well, draining off any excess oil.
    4. Mix the ketchup, Worcestershire sauce, and brown sugar into the meat, and let the whole mixture simmer for a good 5 minutes.
    steps for how to make sloppy joe shepherd's pie in cast iron skillet, including cooking onion, then adding ground beef, cooking beef and onion together, and adding homemade sloppy joe sauce ingredients

    LAYERING SLOPPY JOE CASSEROLE WITH MASHED POTATOES

    You can use a 9×13-inch casserole dish or baking dish; or you can even use a large cast iron skillet. If you use a cast iron skillet, you can pretty much go through the entire cooking process with that one skillet, making it a one skillet meal.

    1. Start with a layer of the cooked meat (your sloppy joe meat mixture) in the bottom of the pan.
    2. Next add a layer of either whole corn or creamed corn. Either one is delicious.
    3. Now add a good thick layer of mashed potatoes.
    4. Finally, add the shredded cheese as your top layer.
    how to layer sloppy joe potato casserole with sloppy joe ground beef mixture, corn, mashed potatoes, and shredded cheese in cast iron skillet

    Then just stick it in the oven at 350° F for about 20 to 30 minutes, ’til everything is heated thru and bubbly, and the cheese is melted.

    FAQ:

    How should I store any leftover casserole?

    Scoop it into an airtight container with a lid (or cover with plastic wrap), and store it in the fridge. It should keep for 3 to 4 days.

    Can I freeze sloppy joe mashed potato casserole?

    Yes, you can. You can make it ahead of time, allow it to cool, cover it well, and freeze it for a later time. If you’re going to freeze it, I’d suggest baking it in a 9×13 baking dish with an airtight lid. It should freeze well for about a month.

    How do I re-heat it?

    When you’re ready to eat it, just remove it from the freezer ahead of time, and place it in the fridge to thaw. Then re-heat in the oven at 350° F, with a foil cover so the cheese doesn’t brown. It may take 30 to 45 minutes for it to heat thru.

    sloppy joe casserole with potatoes, covered with melted cheese and parsley in cast iron skillet with serving spoon

    MORE SLOPPY JOE FAVORITES:

    GET THE PRINTABLE RECIPE

    If you love this sloppy joe shepherd’s pie as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Sloppy Joe Shepherd’s Pie

    How to make a sloppy joe shepherd's pie with ground beef, mashed potatoes, and cheese. Comfort food casserole recipe perfect for dinner!

    • 1 tablespoon bacon grease ((or olive oil))
    • 1 clove garlic (minced)
    • 1/2 medium yellow onion (minced)
    • 1 pound ground beef
    • 1/4 cup ketchup
    • 1 tablespoon Worcestershire sauce
    • 1/2 tablespoon light brown sugar
    • 2 cups frozen corn
    • 4 cups mashed potatoes
    • 3/4 cup cheddar cheese (shredded)
    • 3/4 cup Monterey Jack cheese (shredded)

    1. Pre-heat the oven to 350° F.

    2. Heat the bacon grease, or olive oil, in a large skillet over medium heat.

    3. Then add in the garlic and sauté for 1-2 minutes.
    4. Add the onion in with the garlic and sauté for another 2-3 minutes.

    5. Add the ground beef into the skillet, stirring the onions and garlic into the meat. Cook on medium heat for 15 to 20 minutes, or until the meat is well cooked. Drain off any excess oil when the meat has finished cooking.

    6. Mix the ketchup, Worcestershire sauce, and brown sugar into the meat, stirring until combined. Let this mixture simmer for at least 5 minutes.

    7. Layer the sloppy joe meat in the bottom of the skillet or a 9×13 baking dish.

    8. Next add a layer of corn.

    9. Now add a good thick layer of mashed potatoes.

    10. Finally, add the shredded cheese as the top layer.

    11. Bake the casserole at 350° F for 20 to 30 minutes, or until the mixture is heated through and bubbly, and the cheese is melted.

    *I recommend using bacon grease for the added flavor it will give to the meat mixture. But if you don’t have bacon grease, no worries; you can also use butter or olive oil.

    *You can use frozen corn, canned corn, or creamed corn. Either one is delicious, but depending which one you use, it may change the nutritional counts for this recipe. Also, keep in mind, frozen corn will be a bit crisper, and I actually prefer the flavor of frozen over canned.

    How should I store any leftover casserole?

    Scoop it into an airtight container with a lid (or cover with plastic wrap), and store it in the fridge. It should keep for 3 to 4 days.

    Can I freeze sloppy joe mashed potato casserole?

    Yes, you can. You can make it ahead of time, allow it to cool, cover it well, and freeze it for a later time. If you’re going to freeze it, I’d suggest baking it in a 9×13 baking dish with an airtight lid. It should freeze well for about a month.

    How do I re-heat it?

    When you’re ready to eat it, just remove it from the freezer ahead of time, and place it in the fridge to thaw. Then re-heat in the oven at 350° F, with a foil cover so the cheese doesn’t brown. It may take 30 to 45 minutes for it to heat thru.

    Dinner Ideas, Main Dish – Casserole
    American
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