Homemade Apple Pie

How to make Homemade Apple Pie Recipe - Does it get much better than warm homemade apple pie with vanilla ice cream dripping down the sides? Bookmark this recipe when you’ve got extra time to play in the kitchen. It takes a little time to prepare, but when it comes out of the oven golden brown with that sweet cinnamon-apple aroma filling the house, it’s all worth it. My pie crust is simple to prepare and is buttery and flaky, just how it should be. Have the kids help roll out the crust and lay it inside the pie plate over the apples. Serve each slice of pie warm with a scoop of your favorite vanilla ice cream on top.

For the crust:
23⁄4 cups all-purpose flour
4 tablespoons granulated sugar, divided
1 teaspoon kosher salt
8 ounces (2 sticks) cold unsalted butter, cubed
1⁄2 cup ice water
1 large egg white

For the filling:
3 pounds Granny Smith apples, thinly sliced (about 10 cups)
2 tablespoons fresh lemon juice
1⁄2 cup granulated sugar
1⁄4 cup all-purpose flour
1⁄2 teaspoon kosher salt

Method:
1. To make the crust, add the flour, 3 tablespoons of the sugar, and the salt to a food processor. Pulse to combine. Add the butter and pulse until the mixture is the size of small peas. With the processor running, slowly add the ice water until combined. Transfer the dough to a lightly floured countertop, kneading a couple of times to combine. Divide the dough in half, flatten slightly, and wrap tightly with plastic wrap. Refrigerate for 2 to 3 hours.

2. Preheat the oven to 350°F and spray a deep 9-inch pie plate with nonstick cooking spray.

3. To make the filling, add the sliced apples to a large bowl and drizzle with the lemon juice, tossing to combine. Add the sugar, flour, and salt and stir to combine.

4. Remove the pie dough from the plastic wrap and place onto a lightly floured countertop. Roll each piece of dough to a 10-inch round. Place one rolled crust into the bottom of the prepared pie plate, pressing gently around the bottom and up the sides of the plate. Pour the apple filling into the pie plate. Place the second rolled pie crust over the apple filling and crimp the edges as desired to enclose the filling.

5. With a knife, cut 3 to 5 slits in the crust’s top to allow steam to escape. Whisk the egg white with 1 teaspoon of water, brush over the top of the pie, then sprinkle with the remaining 1 tablespoon sugar. Bake for 65 to 80 minutes, until the crust is golden and the filling is bubbling. Let cool for 30 minutes before cutting into slices.

Homemade Apple Pie

Classic Slow Cooked Pot Roast and Vegetables

How to make Classic Slow Cooked Pot Roast and Vegetables Recipe - Such great memories come to mind when I think of pot roast dinner. I’m quickly taken back to Sundays with our family in Arizona where the kids are running around, wrestling with each other, and asking if dinner is done yet. The aroma of the roast and vegetables fills the whole house, which leads to sneaking bites while no one is looking. My slow-cooked pot roast is tender, juicy, full of flavor, and takes just minutes to get in the slow cooker. Make sure you save your leftover strained jus from the slow cooker for the Pot Roast French Dip Sandwiches.

Ingredients:
1 4- to 5-pound boneless beef chuck pot roast
11⁄2 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
3 cups unpeeled diced potatoes (1-inch pieces)
2 cups peeled baby carrots
6 stalks celery, cut into 1-inch pieces
10 ounces white pearl onions, peeled
1⁄2 cup Worcestershire sauce
5 cloves garlic

Method:
1. Heat a slow cooker on the high setting.

2. Season both sides of the roast with the salt, pepper, and garlic salt and add to the slow cooker. Add the potatoes, carrots, celery, onions, 1 cup of water, the Worcestershire sauce, and garlic. Cover and cook on high for 5 hours or low for 8 to 10 hours. v

3. Remove the roast from the slow cooker and break into individual servings. Serve with the vegetables. Strain the liquid and save to make au jus sandwiches with any leftover roast.

Slow Cooked Italian Beef and Pesto Stew

How to make Slow Cooked Italian Beef and Pesto Stew Recipe - Breaking out the slow cooker makes me so happy. I love preparing slowcooker meals either the night before I plan on serving them or the morning of. There is something special about coming home for the day or waking up in the morning to smells of your slow-cooked meal filling the air. Have the kids help measure all of the vegetables to add to the pot. Add a big spoonful of freshly grated Parmesan cheese to each bowl before serving along with thick crusty bread for dipping.

Ingredients:
1⁄2 cup all-purpose flour
1 1⁄2 teaspoons kosher salt, divided
3⁄4 teaspoon freshly ground black pepper, divided
1 pound beef stew meat
1⁄4 cup extra-virgin olive oil, divided
2 cups sliced carrot
1 cup diced celery
1 1⁄2 cups finely chopped white onion
4 cloves garlic
32 ounces beef broth
1 14.5-ounce can petite diced tomatoes
3 tablespoons prepared pesto
1⁄2 teaspoon dried oregano
1⁄2 cup freshly grated Parmesan cheese

Method:
1. Heat a slow cooker on the high setting.

2. Add the flour, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper to a large zip-top plastic bag and shake the bag to combine. Add the stew meat and shake the bag to coat the beef.

3. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Shake the excess flour from the stew meat, then add to the pot. Cook until a nice brown crust forms on each side, 3 to 5 minutes per side. Add the remaining 2 tablespoons of olive oil to the pot. Add the carrot, celery, and onion and cook, stirring, until tender, about 10 minutes. Add the garlic and cook, stirring, for 1 minute.

4. Add the beef broth, tomatoes, pesto, and oregano, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and stir to combine. Transfer the stew to the slow cooker and cook on high for 5 hours. Top each bowl with a spoonful of Parmesan

Slow Cooker Ground Beef Tacos

How to make Slow Cooker Ground Beef Tacos Recipe - If your home is anything like ours, taco night happens regularly. I love preparing this recipe in the morning and letting it simmer all day in the slow cooker while enjoying the aromas that fill the air. Cooking taco meat in the slow cooker really gives a nice slow-cooked restaurant quality taste to your tacos. If you are short of time, this recipe is great prepared on the stovetop as well. Top your tacos with shredded lettuce, cheese, sour cream, and Teedo’s Famous Salsa. Serve with my Spanish Rice.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1⁄4 cup chopped mini sweet peppers
3 cloves garlic, minced
1 pound lean ground beef
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 10-ounce can diced tomatoes with green chilies
1⁄2 cup prepared mild salsa
2 tablespoons fresh lime juice
1 teaspoon ground cumin
1⁄4 cup chopped fresh cilantro
8 to 10 tortillas of choice
2 cups shredded lettuce
1 cup shredded cheddar cheese
1 cup sour cream

Method:
1. Heat a slow cooker on the low setting.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and sweet peppers and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground beef, salt, and pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Transfer the mixture to the slow cooker and add the tomatoes, salsa, lime juice, cumin, and cilantro and stir to combine. Simmer on low until ready to serve, at least 2 hours. Serve in tortillas and top with the lettuce, cheese, and sour cream.

Braised Short Ribs and Vegetables

How to make Braised Short Ribs and Vegetables Recipe - This recipe has Sunday dinner written all over it. There’s something beautiful about a hearty, slow-cooked meal with delicious leftovers to enjoy the next day. Try preparing this meal in the morning so you can enjoy the aroma all day long; it’s quite rewarding. After hours of slow cooking, you’ll have the most tender short ribs in a vegetable-packed broth that demands thick slices of buttered bread for dipping.

Ingredients:
1⁄2 cup extra-virgin olive oil, divided
5 stalks celery, cut into 1-inch pieces
3 large carrots, cut into 1-inch pieces
1 large white onion, peeled and quartered
2 large russet potatoes, peeled and diced into 1-inch pieces
5 cloves garlic
3⁄4 cup all-purpose flour
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1 1⁄2 to 2 pounds boneless short ribs
2 cups beef broth
3 tablespoons Worcestershire sauce

Method:
1. Heat a slow cooker on the high setting and add 4 tablespoons of the olive oil. Add the celery, carrots, onion, potatoes, and garlic and cook, stirring to combine, then cover.

2. Add the flour, salt, pepper, and garlic salt to a large zip-top bag and shake the bag to combine. Add the short ribs one at a time, coating all sides with the flour.

3. Heat the remaining 4 tablespoons of the oil in a Dutch oven or large pot over medium heat. Add the floured short ribs and cook until browned, about 6 minutes each side. Transfer the browned short ribs to the slow cooker and nestle into vegetables. Add the beef broth and Worcestershire sauce, cover, and cook on high for 4 to 5 hours.

Slow Cooked Green Chili Pork Tacos

How to make Slow Cooked Green Chili Pork Tacos Recipe - These simple slow cooked pork tacos are a reader favorite recipe on Picky Palate. These are some of the most flavorful pulled pork tacos I’ve ever eaten. With just a few ingredients, you’ll have everything in the slow cooker in about 5 minutes. We like to enjoy these on soft tortilla bread or naan bread; however, soft or crunchy taco shells are delicious too. I like to have my boys help measure all of the vegetables and help set the table. Top with your favorite taco toppings.

Ingredients:
1 3- to 4-pound pork butt
2 tablespoons Worcestershire sauce
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
2 cups mild tomatillo salsa
10 to 15 tortillas of choice
2 cups shredded lettuce
2 cups diced tomatoes
2 cups shredded cheese
1 cup sour cream

Method:
1. Heat a slow cooker to the high setting.

2. Add 1⁄2 cup of water to the slow cooker. Add the pork butt and season with the Worcestershire sauce, salt, pepper, and garlic salt. Cover and cook on high for 5 to 7 hours. Remove the pork from the jus (discard or reserve for another use). Shred the pork into small, bite-size pieces, return to the slow cooker, and add the salsa. Reduce the slow cooker heat to low until ready to serve. Serve the pork in soft tortilla bread or regular corn tortillas along with the lettuce, tomatoes, cheese, and sour cream.

Slow Cooked Green Chili Pork Tacos

Good Old Fashioned Slow Cooker Beef Stew

How to make Good Old Fashioned Slow Cooker Beef Stew Recipe -  Memories of living with my grandparents vividly come to mind when I think of warm beef stew. My sweet Granna would often prepare a delicious beef stew similar to the one I have developed for my family. Make sure to pick up your favorite soft rolls from the grocery store to serve with this dish along with a simple salad.

Ingredients:
1 cup all-purpose flour
1 1⁄2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound beef stew meat
1⁄4 cup extra-virgin olive oil, divided
3 stalks celery, cut into 1⁄2-inch pieces
3 carrots, peeled and cut into 1⁄2-inch pieces
6 ounces sliced white mushrooms
1 1⁄2 cups pearl onions, peeled
4 medium potatoes, cut into 1⁄2-inch chunks
3 cloves garlic, minced
32 ounces beef broth
1 tablespoon Worcestershire sauce

Method:
1. Heat a slow cooker on the high setting. Add the flour, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper to a large zip-top bag and shake the bag to combine. Add the stew meat, shaking the bag to coat, then remove the beef, shaking off excess flour.

2. Heat 2 tablespoons of the olive oil in a Dutch oven or large pot over medium heat. Add the floured beef to the pot and brown on both sides, turning once, about 5 minutes per side. Add the remaining 2 tablespoons olive oil to the pot and add the celery, carrots, mushrooms, onions, potatoes, and garlic. Cook, stirring, until the vegetables are tender, about 10 minutes. Transfer the beef and vegetables to the slow cooker. Add the beef broth, Worcestershire sauce, and the remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and stir to combine. Cover with the lid and cook until the beef is fork tender, on low for 6 to 8 hours or on high for 4 to 5 hours.

Hearty Minestrone

How to make Hearty Minestrone Recipe - Nothing spells comfort food better than a piping hot bowl of hearty soup. You’ll find that this soup is packed with a beautiful variety of vegetables in a nicely seasoned broth that the entire family enjoys. I like to round up the boys to help add all the colorful vegetables to the pot. Get the kids involved they’ll love having a hand in this recipe. Break out your extralarge pot. This recipe makes enough to feed your neighbors and friends. Add a nice spoonful of freshly grated Parmesan cheese right before serving, along with buttered toast or rolls for dipping.

Ingredients:
3 tablespoons extra-virgin olive oil
1 1⁄2 cups diced ham
2 cups finely chopped white onion
2 cups thinly sliced baby bella mushrooms
2 cups peeled and diced carrot
2 cups chopped zucchini
1 cup chopped yellow squash
1 cup diced celery
32 ounces reduced-sodium chicken broth
2 15-ounce cans white beans, drained and rinsed
1 10-ounce can diced tomatoes
1⁄2 cup freshly grated Parmesan cheese
1 tablespoon brown mustard
1 3⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 teaspoon garlic salt
1⁄2 teaspoon dried basil

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the ham and cook, stirring, until hot, about 5 minutes. Add the onion, baby bellas, carrot, zucchini, squash, and celery and cook, stirring, until tender, about 10 minutes.

2. Add the chicken broth, white beans, tomatoes, Parmesan cheese, mustard, salt, pepper, garlic salt, and basil and cook, stirring, until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve.

10-Minute Creamy Tomato Basil Soup

How to make 10-Minute Creamy Tomato Basil Soup Recipe - A soup that can be made in about 10 minutes is priceless when you’ve got a house full of hungry mouths to feed. Cans of diced tomatoes are so versatile. I make sure that I have at least a few cans on hand every week for simple dinner ideas including this simple soup. The boys love being in charge of pressing the buttons of the blender or food processor, so they love helping with this recipe. Grilled cheese and tomato soup go hand in hand. Try my Smoky Roasted Red Pepper and Mozzarella Grilled Cheese for dipping, along with a simple salad.

Ingredients:
2 15-ounce cans diced tomatoes
1⁄4 cup finely chopped white onion
2 cloves garlic, minced
12 fresh basil leaves
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup heavy cream

Method:
1. Add the tomatoes, onion, garlic, basil, salt, and pepper to a food processor or blender. Pulse or blend until smooth.

2. Pour the soup into a medium saucepan set over medium-low heat. Add the heavy cream, stir to combine, and cook for 5 minutes, stirring, until hot. Serve warm.

10-Minute Creamy Tomato Basil Soup

Hearty Ham and Cheddar Corn Chowder

How to make Hearty Ham and Cheddar Corn Chowder Recipe - I am a huge fan of soup with some substance. I like chunky soup with interesting layers of flavor. This soup is just that it’s full of texture and complexity that make it a family favorite. Fresh corn is ideal in this recipe, but frozen works too. Serve this recipe as a main dish, with a simple salad and crusty bread, or serve as a side to go with your favorite chicken, beef, or seafood entrée.

Ingredients:
3 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 1⁄2 cups peeled and diced carrot
1 cup chopped celery
2 cloves garlic, minced
1⁄2 pound ham, cut into a 1⁄2-inch dice
2 pounds fresh or frozen corn kernels
3 14-ounce cans reduced-sodium chicken broth
8 ounces sour cream
1 cup half-and-half
1 cup shredded cheddar cheese
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ham and cook, stirring, until hot, about 3 minutes.

2. Add half of the corn to a food processor and pulse until nearly smooth. Pour the mixture into the pot and add the remaining whole kernels. Add the chicken broth, sour cream, and half-and-half and cook, stirring, until hot, about 5 minutes. Add the cheese and stir until melted. Reduce the heat to low and season with the salt, pepper, and garlic salt. Serve hot.

Warm Home Style Chicken Noodle Soup

How to make Warm Home Style Chicken Noodle Soup Recipe - Chicken noodle soup makes everything better, doesn’t it? It’s guaranteed to brighten your day, especially if you are under the weather. This hearty recipe is full of tender vegetables, noodles, and shredded chicken nestled in a delightfully seasoned broth. I prefer using broken pieces of spaghetti noodles; however, any small noodles will work just fine. This soup is great for packaging up in mason jars to give to family and friends or for enjoying on chilly days. Treat yourself with my Smoky Cheddar Skillet Cornbread for dipping, and enjoy with a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
4 cups chopped fresh spinach leaves
2 cups peeled and diced carrot
1 1⁄2 cups diced celery
1 1⁄4 cups finely chopped white onion
2 cloves garlic, minced
64 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken
1⁄4 pound thin spaghetti
1 tablespoon whole-grain Dijon mustard
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the spinach, carrot, celery, and onion and cook, stirring, until tender, about 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth and chicken and stir to combine. Increase the heat to high until just starting to boil. Break the spaghetti into 1-inch pieces, add to the pot, stir, reduce the heat to low, and cook until the noodles are tender, about 7 minutes. Add the mustard, salt, pepper, and garlic salt and stir to combine. Simmer until ready to serve.

Southwest Shredded Chicken 3-Bean Chili

How to make Southwest Shredded Chicken 3-Bean Chili Recipe - This Southwest chicken chili has been made countless times in our home. I often use this recipe when one of my friends or neighbors is in need of a meal. It’s warm without being spicy and goes perfectly with my Smoky Cheddar Skillet Cornbread or Cheesy Garlic Toast. Often I pick up a prepared rotisserie chicken from the grocery store when I need a shortcut from baking my own chicken. Enjoy with a simple salad and your favorite chili toppings.

Ingredients:
2 tablespoons extra-virgin olive oil
1 1⁄4 cups finely chopped white onion
1 cup diced green bell pepper
4 cloves minced garlic
42 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken
1 15-ounce can black beans, drained and rinsed
1 15-ounce can red kidney beans, drained and rinsed
1 15-ounce can cannellini beans, drained and rinsed
1 15-ounce can fire-roasted diced tomatoes
6 ounces tomato paste
2 tablespoons chili powder
1 tablespoon hot sauce, like Tabasco
1 tablespoon fresh lime juice
1 tablespoon ground cumin
1 1⁄4 teaspoons kosher salt
1⁄2 teaspoon freshly ground black pepper
1 cup sour cream
1 cup shredded cheddar cheese
1 cup chopped green onions

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and bell pepper and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, all the beans, the tomatoes, tomato paste, chili powder, hot sauce, lime juice, cumin, salt, and pepper and cook, stirring, for 5 minutes. Reduce the heat to low and simmer until ready to serve. Top the bowls with dollops of sour cream, the cheddar cheese, and green onions.

Healthy and Hearty Chicken Quinoa Stew

How to make Healthy and Hearty Chicken Quinoa Stew Recipe - I shared this recipe on Picky Palate a couple years ago, and it has been a reader favorite ever since. It's chock-full of vegetables, chicken, and healthy quinoa. Quinoa has the taste and texture of a cross between brown rice and oatmeal. It is also high in protein and can be found in most health food stores. I love taking my ingredient list to the store with the boys and having them pick out the vegetables needed to make dinner. Enjoy with my Smoky Cheddar Skillet Cornbread or Cheesy Garlic Toast.

Ingredients:
1 cup quinoa
2 tablespoons extra-virgin olive oil
4 cups shredded cooked chicken breasts
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 1⁄2 cups finely chopped white onion
1 cup finely chopped celery
4 large carrots, peeled and sliced
2 cups mini sweet peppers, chopped
1 1⁄2 cups chopped zucchini
64 ounces chicken broth
1 15-ounce can diced tomatoes
5 medium Yukon gold potatoes, scrubbed and cubed into 1-inch pieces
1 1⁄2 cups fresh parsley, chopped
2 tablespoons Dijon mustard
1 tablespoon hot sauce, like Tabasco
1⁄4 teaspoon garlic salt

1. Rinse the quinoa in warm water. Bring 2 cups of water to a boil in 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat for 12 minutes, until water is absorbed. Remove from heat, fluff, and let stand for 15 minutes.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Season the chicken with 1⁄4 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Toss gently and set aside. Add the onion, celery, carrots, sweet peppers, and zucchini and cook, stirring, until softened, 10 to 15 minutes. Add the chicken broth, tomatoes, and potatoes, stirring to combine, and increase to high heat just until broth starts to boil. Reduce the heat back to medium high and cook until the potatoes are fork tender, about 10 minutes. Reduce the heat to low and add the parsley, Dijon mustard, hot sauce, garlic salt, cooked quinoa, chicken, and the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper. Stir to combine, and simmer until ready to serve.

Green Chili Chicken and Lime Soup

How to make Green Chili Chicken and Lime Soup Recipe -  After one bite of a chicken and lime soup I ordered at a one of my family’s favorite restaurants, I knew I had to go home and re-create all of the wonderful flavors I fell in love with. No kidding, I scurried home and developed this recipe that tastes nearly identical. This is now one of our favorite soups to prepare. Serve with dollops of avocado, shredded cheese, sour cream, and tortilla chips.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
4 cloves garlic, minced
80 ounces reduced-sodium chicken broth
4 cups shredded cooked chicken breast
2 1⁄2 cups cooked long-grain white rice
1 10-ounce can tomatoes with green chilies, mild
1 7-ounce can diced green chilies
1⁄4 cup fresh lime juice, plus more for drizzling over avocados
1 1⁄2 teaspoons ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 1⁄2 cups chopped fresh cilantro leaves
2 avocados, peeled, seeded, diced, and drizzled with lime juice
1 cup shredded cheddar cheese
1 cup sour cream
2 cups crushed tortilla chips

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, rice, tomatoes, green chilies, lime juice, cumin, salt, pepper, and garlic salt and cook, stirring, for 5 minutes. Reduce the heat to low. Add the cilantro and stir to combine.

2. Serve with the avocado, cheddar cheese, sour cream, and crushed tortilla chips.

BBQ Chicken Pizza Soup

How to make BBQ Chicken Pizza Soup Recipe -  I remember the day this recipe idea came to mind. I could hardly wait to prepare it, to see if it was as good as it was in my imagination. I wasn’t sure how this soup would go over when I shared it on Picky Palate, but it continues to get rave reviews. It is so simple, takes only 15 minutes to prepare, and has all of the irresistible flavors of a BBQ chicken pizza. This soup works great as a light dinner or as a side to pizza and salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped red onion
2 tablespoons minced garlic
2 cups shredded cooked chicken breast
1 11-ounce can corn with peppers, drained
1 1⁄2 cups reduced-sodium chicken broth
1 cup chopped fresh cilantro leaves
1⁄2 cup prepared BBQ sauce
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 cup shredded mozzarella cheese

Method:
1. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken breast and corn and stir to combine. Add the chicken broth, cilantro, BBQ sauce, salt, pepper, and garlic salt and stir to combine. Reduce the heat to low and simmer for 5 to 10 minutes, until ready to serve. Garnish each bowl with shredded mozzarella cheese. Green Chili Chicken and Lime Soup After one bite of a chicken and lime soup I ordered at a one of my family’s favorite restaurants, I knew I had to go home and re-create all of the wonderful flavors I fell in love with. No kidding, I scurried home and developed this recipe that tastes nearly identical. This is now one of ourfavorite soups to prepare. Serve with dollops of avocado, shredded cheese, sour cream, and tortilla chips.

White Bean and Bacon Chicken Chili

How to make White Bean and Bacon Chicken Chili Recipe - There is something really satisfying about cooking a nice pot of chili. As much as I love traditional red chili with tomatoes and chili powder, I also love a good white one with white beans and lots of cumin. Mine is full of vegetables and has a nice smoky flavor from the bacon. I love having my boys gather at the counter and help measure out all of the vegetables. Enjoy with my Smoky Cheddar Skillet Cornbread or Cheesy Garlic Toast and a simple green salad.

Ingredients:
1⁄2 pound bacon
1 Anaheim chile pepper
6 ounces pearl onions, peeled
1 cup peeled, shredded carrot
1⁄2 cup diced celery
1 1⁄2 tablespoons minced garlic
32 ounces low-sodium chicken broth
2 cups shredded cooked chicken
2 15-ounce cans white beans, drained and rinsed
1⁄4 cup chopped fresh cilantro
1 teaspoon ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Separate the bacon into strips, add to a Dutch oven or large pot over medium heat, and cook, turning once or twice, until browned and crisp. Transfer the bacon to a paper towel–lined plate and discard all but 3 tablespoons of the drippings in pot. When bacon has cooled, crumble into small pieces. Cut the chile pepper in half lengthwise, remove the seeds and membrane, then dice the pepper. Heat the reserved bacon drippings over medium heat. Add the onions, carrot, celery, and chile pepper to the pot and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute.

2. Add the chicken broth, chicken, crumbled bacon, beans, cilantro, cumin, salt, and pepper. Reduce the heat to low, and simmer for 15 minutes before serving.

White Bean and Bacon Chicken Chili

Homemade Chicken and Dumplings

How to make Homemade Chicken and Dumplings Recipe - is one of those dinners that is pure comfort food. Chunky tender vegetables, shredded chicken, and tender dumplings make even the pickiest eaters ask for seconds. If you’ve never attempted dumplings, my recipe is a great one to start with. You add all of the ingredients in one bowl and use a cookie scoop to drop the dough right into the soup. This is a family favorite meal at our house that we make on a regular basis. Enjoy with a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup peeled and diced carrot
1 cup finely chopped white onion
1 cup diced celery
2 tablespoons minced garlic
3 1⁄2 cups reduced-sodium chicken broth
2 1⁄2 cups shredded cooked chicken breast
2 tablespoons chopped fresh parsley
1 1⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground black pepper
3⁄4 cup cake flour
1⁄2 cup all-purpose flour
1⁄2 cup milk
1⁄4 cup heavy cream
1⁄4 cup cornmeal
1 teaspoon baking powder
1⁄4 teaspoon smoked paprika

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the carrot, onion, and celery and cook, stirring, until tender, 5 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, parsley, 1 teaspoon of the salt, and the pepper and cook, stirring, until hot, about 5 minutes.

2. To make the dumplings, add the flours, milk, heavy cream, cornmeal, baking powder, paprika, and the remaining 1⁄2 teaspoon salt to a large bowl. Stir until a sticky dough forms. With floured hands, knead for 30 seconds in the bowl. With a medium cookie scoop, drop the dough carefully into the pot, submerging the dumplings. Do not stir. Cover the pot, reduce to medium low, and cook until the dumplings are cooked through, about 10 minutes.

Chicken Enchilada Soup with Black Beans and Corn

How to make Chicken Enchilada Soup with Black Beans and Corn Recipe - Recipes that take just minutes to prepare always score extra points with a busy cook. This soup has delicious enchilada flavors without all the work. Have the kids set the table while you prepare the soup, and by the time they are done, dinner is about ready. We love adding crushed tortilla chips and dollops of sour cream to our bowls. Serve with a simple green salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
3 cups shredded cooked chicken breast
1 15-ounce can black beans, drained and rinsed
1 15-ounce can sweet yellow corn, drained
1 10-ounce can tomatoes with green chilies, mild
1 10-ounce can red enchilada sauce, mild
2 cups reduced-sodium chicken broth
1 tablespoon fresh lime juice
1 teaspoon ground cumin
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
2 cups crushed tortilla chips
1 cup sour cream

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken, black beans, corn, tomatoes, enchilada sauce, chicken broth, lime juice, cumin, salt, and pepper and stir to combine. Reduce the heat to low and simmer until ready to serve, at least 15 minutes.

2. To serve, place crushed tortilla chips in the bottoms of serving bowls, add the soup, and top with dollops of the sour cream.

Cheese Enchiladas with Homemade Sauce

How to make Cheese Enchiladas with Homemade Sauce Recipe - Ever wanted to make your own red enchilada sauce, but afraid to try it? It’s much easier than you think, with my simple recipe. Many store-bought sauces I buy seem to be too spicy for my kids, even the mild ones. You’ll have leftover sauce that is great over burritos, Mexican casseroles, and even tacos. Simply place any remaining sauce in an airtight container and store in the freezer for another use. Enjoy this dish with my Spanish Rice and Mini Bean and Cheese Burrito Cups.

Ingredients:
2 tablespoons extra-virgin olive oil
2 cups finely chopped white onion
6 cloves garlic
1 28-ounce can crushed or diced tomatoes
1 cup reduced-sodium chicken broth
1⁄4 cup cornmeal
1⁄4 cup chili powder
2 tablespoons ground cumin
1 tablespoon packed light brown sugar
2 teaspoons smoked paprika
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
12 corn tortillas
4 cups shredded cheddar cheese, divided
2 cups shredded lettuce
1 cup diced tomatoes
1⁄2 cup sour cream

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and garlic and cook, stirring, until tender, about 5 minutes. Add the tomatoes, chicken broth, cornmeal, chili powder, cumin, brown sugar, paprika, salt, and pepper and stir to combine. Reduce the heat to low and simmer for 15 minutes. In batches, transfer the sauce to a blender and blend until smooth. Return to the pot to simmer.

3. Pour 1 cup of the enchilada sauce into the bottom of the prepared baking dish. Warm the tortillas in a microwave oven for 60 seconds to make them easier to roll without tearing. Place 1⁄4 cup of the cheddar cheese in the center of each tortilla, roll, and place seam side down in the baking dish. Repeat until all 12 tortillas have been filled and placed in the dish. Cover the tops of the tortillas with 11⁄2 cups of the enchilada sauce, then top evenly with the remaining 1 cup cheddar cheese. (Freeze the remaining enchilada sauce for another use.) Bake for 25 to 30 minutes, until the cheese is melted. Serve with the shredded lettuce, diced tomatoes, and sour cream.

Veggie Pita Pizzas

How to make Veggie Pita Pizzas Recipe -  Pita bread is so versatile; we enjoy making personal-size pizzas on full pita rounds. Use my vegetable suggestions as just a guide and use whatever you have in the refrigerator or your family’s favorites. Marinara sauce works as pizza sauce as well. The kids get a kick out of preparing their own pizza, so have them add their own toppings. Serve with a simple salad and my Homemade Ranch Dressing for dipping if desired.

Ingredients:
4 whole pita breads
1 tablespoon extra-virgin olive oil
1⁄2 teaspoon garlic salt
1 cup pizza sauce
1⁄2 cup freshly grated Parmesan cheese
1 cup finely chopped mini sweet peppers
1 cup thinly sliced baby bella mushrooms
1 cup chopped baby spinach leaves
1⁄2 pound fresh mozzarella cheese, sliced 1⁄4 inch thick

Method:
1. Preheat the oven to 400°F and spray a large baking sheet with nonstick cooking spray.

2. Place the pita breads on the prepared baking sheet. Brush with the olive oil, then season with the garlic salt. Spoon 1⁄4 cup of the pizza sauce onto each pita, then top with 2 tablespoons of Parmesan cheese, 1⁄4 cup sweet peppers, 1⁄4 cup baby bellas, and 1⁄4 cup spinach leaves. Top each with 3 slices mozzarella cheese. Bake for 12 to 15 minutes, until the cheese is melted. Let cool for 5 minutes, then cut into wedges.

Black Bean Guacamole Burgers

How to make Black Bean Guacamole Burgers Recipe - Black beans make some of the best burgers. They are simple to prepare and quick to put together. This Mexican-style burger topped with my simple guacamole is a great way to enjoy a meatless meal without missing meat one bit. Have the kids help combine the burgers in the food processor; my boys love pressing the buttons. Serve with a simple salad and my Parmesan Roasted Carrot Fries.

Ingredients:
2 tablespoons extra-virgin olive oil
2 15-ounce cans black beans, drained and rinsed, divided
1 large egg
1⁄4 cup chopped white onion
1 clove garlic
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 cup Japanese panko bread crumbs
6 hamburger rolls, split
1⁄2 cup mayonnaise
6 large lettuce leaves
6 slices tomato (1⁄4-inch thick)
Party Guacamole
Tortilla chips

Method:
1. Heat the olive oil in a large skillet over medium heat.

2. Add half of the black beans, the egg, onion, garlic, salt, pepper, and garlic salt to a food processor. Pulse until well combined, and transfer to a medium mixing bowl. Add the bread crumbs and the remaining beans to the bowl and stir to combine. With your hands, form 1⁄2-cup each of the bean mixture into six patties.

3. In batches, add the patties to the hot skillet and cook until crispy, 3 to 4 minutes per side. In batches, add the rolls cut side down into the skillet to toast, 1 to 2 minutes. Remove and spread both sides of the rolls with the mayonnaise. Layer the bottoms of the rolls with 1 lettuce leaf, 1 bean burger, 1 tomato slice, and 2 to 3 tablespoons of guacamole. Close with the top of the roll. Serve with the remaining guacamole and a bowl of tortilla chips.

black bean guacamole burgers recipe

Smoky Roasted Red Pepper and Mozzarella Grilled Cheese

How to make Smoky Roasted Red Pepper and Mozzarella Grilled Cheese Recipe - It’s so much fun playing around with different grilled cheese combinations. This particular mix of flavors is one of my favorites. I use a jar of roasted red peppers layered on top of mozzarella cheese sprinkled with one of my favorite spices, smoked paprika. Have the kids help layer on the cheese and roasted red peppers. These sandwiches are great for dipping in my

Ingredients:
10-Minute Creamy Tomato-Basil Soup.
8 slices bread (1⁄2 inch thick)
8 tablespoons (1 stick) butter, softened
8 slices fresh mozzarella (1⁄4 inch thick)
1 cup chopped roasted red peppers
1⁄2 teaspoon smoked paprika

Method:
1. Heat a large skillet over medium heat and spray with nonstick cooking spray.

2. Spread 1 tablespoon of butter on one side of each slice of bread. In batches, place half the bread, butter side down, in the skillet. Layer with the cheese, roasted red peppers, and a pinch of smoked paprika. Place the remaining bread slices on top, butter side up, and cook until golden brown, 2 to 3 minutes per side. Remove from the skillet, cut in half, and serve warm.

Baked Rice Caprese

How to make Baked Rice Caprese recipe - Sliced fresh tomatoes, basil leaves, and mozzarella cheese baked over steamed white rice and drizzled with a balsamic dressing make for a simple side dish that serves well with many main dishes such as grilled chicken, beef, or fish. Steam your rice ahead of time to save time assembling. I like to have my boys help layer the cheese, basil, and tomatoes. This recipe also makes great leftovers.

Ingredients:
2 cups long-grain white rice
1⁄2 pound fresh mozzarella cheese, sliced 1⁄8 inch thick
8 to 10 large fresh basil leaves
4 medium vine-ripe tomatoes, sliced 1⁄8 inch thick
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Bring a large saucepan with 2 cups of water to a boil. Stir in the rice, cover, and reduce the heat to low. Simmer for 20 minutes, until the water is absorbed. Transfer the cooked rice to the prepared baking dish.

3. Top the rice evenly with the mozzarella slices, basil leaves, and tomato slices and season with the salt and pepper. Add the olive oil and vinegar to a small bowl and whisk to combine. Drizzle over the top of the tomatoes. Bake for 30 to 35 minutes, until the cheese is melted.

Vegetable, Lime, and Chickpea Chili

How to make Vegetable, Lime, and Chickpea Chili Recipe - This hearty, vegetable-packed chili makes for a perfect dinner any night of the week. Slice and chop all of your vegetables in advance and have the kids help by adding them to the big pot. I find that the more I include my boys in meal preparation, the more excited they are to try new things. Sometimes I will get some nice bread bowls from my grocery store, cut out the centers, and use them to serve the chili. Add your favorite toppings such as cheese, sour cream, and onions. Serve with a simple salad and Smoky Cheddar Skillet Cornbread.

Ingredients:
2 tablespoons extra-virgin olive oil
1 1⁄2 cups finely chopped white onion
1 1⁄2 cups chopped zucchini
1 1⁄2 cups chopped yellow squash
1 cup chopped mini sweet peppers
1 8-ounce package baby bella mushrooms, sliced
2 tablespoons minced garlic
2 15-ounce cans chickpeas, drained and rinsed
1 28-ounce can diced tomatoes
2 cups vegetable broth
1⁄2 cup chopped fresh cilantro leaves
3 tablespoons lime juice
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
Shredded cheddar cheese
Sour cream
Sliced green onions

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, yellow squash, sweet peppers, and baby bellas and cook, stirring, until tender, 5 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chickpeas, tomatoes, broth, cilantro, lime juice, cumin, chili powder, salt, and pepper, stir to combine, and cook until hot, about 5 minutes. Reduce the heat to low and simmer until ready to serve. Garnish with the cheddar cheese, sour cream, and green onions at the table.

Parmesan Vegetable Rice Florentine

How to make Parmesan Vegetable Rice Florentine Recipe -  We love rice around our home and often enjoy it as a main dish. This recipe is packed with gorgeous vegetables and is seasoned nicely with Parmesan cheese. When you are serving a dish that is packed with colorful vegetables, challenge the kids to see who can eat the most colors of the rainbow on their plate. A little competition always seems to work for us. Serve with a simple salad.

Ingredients:
2 cups long-grain white rice
2 tablespoons extra-virgin olive oil
1 1⁄4 cups finely chopped white onion
1⁄2 cup chopped mini sweet peppers
2 tablespoons minced garlic
1 10-ounce bag chopped spinach leaves
1⁄2 cup shredded Parmesan cheese
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper

Method:
1. Bring a large saucepan with 2 cups of water to boil. Stir in rice, cover, and reduce heat to low. Simmer for 20 minutes, until the water is absorbed. Set aside.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and sweet peppers and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the spinach and cook, stirring, until wilted, about 5 minutes. Add the Parmesan cheese, salt, pepper, and cooked rice and cook, stirring, until heated through, about 5 minutes. Reduce the heat to low and serve.

Ricotta Stuffed Spinach and Broccoli Pizza Pie

How to make Ricotta Stuffed Spinach and Broccoli Pizza Pie Recipe - My sister and I had the privilege of living walking distance from a large mall in our sunny Arizona neighborhood growing up. I have the best memories of sprinting to the mall in our pre-teen years and living it up at the movie theater, arcade room, and the food court. One of our favorite places was a pizza shop, where I would consistently order their stuffed pizza pie. I created a similar version to the one I had so many times as a teenybopper. Stuff your pie with your favorite pizza toppings sky's the limit.

Ingredients:
2 cups fresh broccoli florets
1 pound refrigerated pizza dough
1 cup ricotta cheese
1⁄4 cup freshly grated Parmesan cheese
2 tablespoons extra-virgin olive oil, divided
2 cups chopped fresh spinach leaves
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup prepared roasted red bell peppers
1 1⁄2 cups shredded mozzarella cheese
1⁄2 teaspoon dried Italian seasoning

Method:
1. Preheat the oven to 375°F and spray a 9-inch cake pan with nonstick cooking spray.

2. Bring a Dutch oven or large pot three-fourths full of water over high heat to boil. Add the broccoli and boil until fork tender, about 3 minutes. Drain and set aside.

3. Divide the dough into 2 equal pieces. Spread and press one half of the dough in the bottom and up the sides of the prepared
cake pan.

4. Add the ricotta and Parmesan cheeses to a large bowl and stir to combine. Spread onto the pressed pizza dough in the cake
pan.

5. Heat 1 tablespoon of the olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring, until wilted, about 5 minutes. Spread evenly over the ricotta cheese layer. Top with the cooked broccoli and season with the salt and pepper. Layer with the roasted peppers and mozzarella cheese.

6. Press out the remaining piece of dough with your hands or a rolling pin and drape over the filling, tucking the edges inside of the pan. Brush with the remaining 1 tablespoon olive oil and sprinkle with Italian seasoning. Bake for 30 to 35 minutes, until the crust is golden brown and cooked through. Let cool for 10 minutes before removing from the pan and cutting into wedges.

Ricotta Stuffed Spinach and Broccoli Pizza Pie

15-Minute Homemade Pasta Sauce over Buttered Wagon Wheels

How to make 15-Minute Homemade Pasta Sauce over Buttered Wagon Wheels Recipe - There is something so comforting about a homemade pasta sauce. I will be the first to admit I always have a good jar of pasta sauce on hand for busy weeknights, but it is so great to have a homemade sauce to serve over your favorite noodles. The buttery, cheesy wagon wheels magically take the kids' minds off all of the veggies inside the pasta sauce. Serve with a simple salad and Cheesy Garlic Toast.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 cup chopped zucchini
1 cup chopped fresh spinach leaves
1⁄4 cup finely chopped mini sweet peppers
1 tablespoon minced garlic
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon fresh cracked black pepper
1⁄4 teaspoon garlic salt
1⁄4 teaspoon Italian seasoning
1 pound wagon wheel pasta
4 tablespoons (1⁄2 stick) butter
1⁄2 teaspoon garlic salt
1⁄2 cup shredded Parmesan cheese

Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, zucchini, spinach, and peppers and cook, stirring, until tender, 8 to 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the crushed tomatoes, basil, salt, sugar, pepper, garlic salt, and Italian seasoning and stir to combine. Reduce the heat to low and let simmer, about 10 minutes.

2. Cook the pasta according to the package directions. Drain and return to the pot. Add the butter, garlic salt, and Parmesan cheese and stir to combine. Serve with the pasta sauce.

Veggie Quesadillas with Cilantro Cream

How to make Veggie Quesadillas with Cilantro Cream Recipe - You won’t even know these quesadillas are meatless, with all of the vegetables and cheeses stuffed inside each tortilla. They are buttery crisp on the outside while cheesy and creamy on the inside. Have the kids help measure out the zucchini and cheese. My boys love watching the cheese ooze out the sides of each quesadilla. Serve with my Mini Bean and Cheese Burrito Cups and Spanish Rice.

Ingredients:
4 ounces cream cheese, softened
1⁄4 cup chopped fresh cilantro
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 tablespoons extra-virgin olive oil
1 cup thinly sliced zucchini
3⁄4 cup grape tomatoes, sliced lengthwise
1 cup finely chopped white onion
1 tablespoon minced garlic
4 tablespoons (1⁄2 stick) butter, softened, divided
4 10-inch flour tortillas
1 cup shredded cheddar cheese, divided

Method:
1. Add the cream cheese, cilantro, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to a medium bowl and stir to combine.

2. Heat the olive oil in a 12-inch skillet over medium heat. Add the zucchini, tomatoes, onion, garlic, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer to a medium bowl.

3. Wipe the skillet clean with a paper towel, spray with nonstick cooking spray, and place over medium heat. Spread 1 tablespoon of the butter on one side of a tortilla and place buttered side down in the hot skillet. Spread 2 tablespoons of the cilantro cream over half of the tortilla, then place 1⁄4 cup cooked vegetables on the other half. Top the vegetable side of the quesadilla with 1⁄4 cup of the cheddar cheese, then fold the tortilla in half, pressing the cilantro cream into the vegetable side. Cook until both sides of the tortilla are browned, about 2 minutes each side. Continue cooking the remaining quesadillas in the same manner.

4. Cut each quesadilla into 4 wedges and serve warm.

Shrimp Mango Quesadillas

How to make Shrimp Mango Quesadillas Recipe - There is a restaurant in Arizona we visit often that serves the best shrimp mango quesadillas. They are creamy, cheesy, and full of diced shrimp and mango. I developed my own version of this restaurant favorite that is equally delicious. The boys love the sweet, juicy mango pieces, and the cheesy stuffed buttery crisp tortillas are hard to resist. Enjoy with my Spanish Rice and Teedo’s Famous Salsa.

Ingredients:
2 tablespoons extra-virgin olive oil
1⁄2 pound medium raw shrimp, peeled, deveined, and tails removed
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
6 ounces cream cheese, softened
1 cup shredded cheddar cheese
1⁄4 cup chopped fresh cilantro leaves
4 tablespoons (1⁄2 stick) unsalted butter, softened, divided
4 burrito-size (10-inch) flour tortillas
1 cup chopped mango, divided

Method:
1. Heat the olive oil in a large skillet over medium heat. Add the shrimp, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper, and cook, stirring, for 5 minutes. Remove from the heat.

2. Add the cream cheese, cheddar cheese, cilantro, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a medium bowl and stir until well combined.

3. Heat a separate large skillet over medium heat. Spread 1 tablespoon of the butter on one side of a tortilla and place the tortilla buttered side down in the skillet. Spread 1⁄4 cup of the cheese spread over the top of the tortilla. Top with 1⁄4 cup of the cooked shrimp and 1⁄4 cup of the chopped mango on half of the tortilla. With a spatula, fold the tortilla in half, cooking until golden brown, 2 to 3 minutes on each side. Remove from the skillet and cut the quesadillas into wedges to serve. Repeat with the remaining ingredients.

Salmon Burgers with Lemon Dill Mayonnaise

How to make Salmon Burgers with Lemon Dill Mayonnaise Recipe - Brace yourself for a giant salmon burger. This one is layered with the works. I love how fast fish cooks, which means you’ll have dinner on the table in no time at all. This is a great recipe to have the kids help do the mixing. My boys love to lean on the counter and pick their favorite spoon from my kitchen utensils. Mixing lemon and dill with the mayonnaise gives the perfect punch of flavor to each bite. Serve with a simple salad.

Ingredients:
4 salmon fillets (1 to 1 1⁄2 pounds)
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 large eggs
1 cup Japanese panko bread crumbs
1⁄4 cup chopped fresh parsley
1⁄4 cup buttermilk
3 tablespoons minced garlic
3 tablespoons fresh lemon juice, divided
1⁄2 cup mayonnaise
1⁄2 teaspoon dried dill weed
2 tablespoons extra-virgin olive oil
6 hamburger-size rolls, split
6 large lettuce leaves
6 slices tomato, 1⁄4 inch thick

Method:
1. Preheat the oven to 450°F and line a medium baking sheet with parchment paper.

2. Season both sides of the salmon with 1⁄2 teaspoon of the salt and 1⁄4 teaspoon of the pepper. Bake for 12 to 15 minutes, until the fish flakes easily with a fork and is cooked through. Let cool for 10 minutes, then shred the salmon with two forks. Add the shredded salmon to a large bowl.

3. Add the eggs, bread crumbs, parsley, buttermilk, garlic, 2 tablespoons of the lemon juice, the remaining 1⁄2 teaspoon salt, and 1⁄2 teaspoon of the remaining pepper to the bowl with the salmon and stir until well combined. Form into 6 equal-size patties.

4. Add the mayonnaise, dill, and the remaining 1⁄4 teaspoon pepper and 1 tablespoon lemon juice to a small bowl and mix to combine.

5. Heat the olive oil in a large skillet over medium heat. In batches, add the salmon patties and cook, until golden brown, 3 to 5 minutes per side.

6. In batches, toast the rolls, cut side down, in the same skillet over medium heat for 1 to 2 minutes. Remove and spread the rolls with the lemon-dill mayonnaise and layer the bottoms of the rolls with 1 lettuce leaf, 1 salmon burger, and 1 tomato slice. Close with top rolls and serve.

Smoky Maple Baked Salmon over Garlic Corn

How to make Smoky Maple Baked Salmon over Garlic Corn Recipe -  This simple yet impressive salmon dish has those irresistible sweet and smoky flavor combinations going on. The salmon is lightly seasoned with a smoky rub, then brushed with sweet maple syrup, and baked in under 20 minutes. My boys love to help measure out the spices for the rub, place them in a bowl, and stir. I serve the fish on top of a bed of garlic corn with a simple salad.

Ingredients:
1 teaspoon kosher salt, divided
3⁄4 teaspoon freshly ground pepper, divided
3⁄4 teaspoon smoked paprika
4 salmon fillets (11⁄2 to 2 pounds)
2 tablespoons pure maple syrup
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
2 cups fresh or frozen corn kernels
2 tablespoons finely chopped fresh cilantro

Method:
1. Preheat the oven to 450°F and line a medium baking sheet with parchment paper.

2. Add 3⁄4 teaspoon of the salt, 1⁄2 teaspoon of the pepper, and the paprika to a small bowl and mix to combine. Season both sides of the salmon fillets with the rub and place on the baking sheet. Brush the maple syrup over the tops of the fillets and bake for 12 to 15 minutes, until the fish flakes easily with a fork and is cooked through.

3. Heat the olive oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute. Add the corn, cilantro, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper and cook, stirring, until hot, about 3 minutes. Serve each plate with 1⁄2 cup of the corn and a piece of salmon on top.

Smoky Maple Baked Salmon over Garlic Corn

Chili Lime Shrimp Skewers over Garlic Butter Quinoa

How to make Chili Lime Shrimp Skewers over Garlic Butter Quinoa Recipe -  These quick to prepare shrimp skewers are brushed with a zesty lime dressing that is served over a simple brown butter and garlic quinoa. Quinoa is usually considered a whole grain but is actually a seed that can be prepared as a whole grain. It is so nice because it cooks in just 10 to 15 minutes. Quinoa is a great substitute for rice. This flavor-packed dinner is ready in about 20 minutes, which is perfect for busy weeknights. Enjoy with a simple salad and my Creamy Honey-Buttered Corn.

Ingredients:
1 cup quinoa
16 medium raw shrimp, peeled and deveined
4 wooden skewers
1 tablespoon plus 1⁄4 teaspoon fresh lime juice
3⁄4 teaspoon plus 1⁄8 teaspoon chili powder
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
5 tablespoons butter, divided
1 clove garlic, minced
1⁄4 teaspoon garlic salt

Method:
1. Rinse the quinoa in warm water. Bring 2 cups of water to a boil in a 2-quart saucepan. Add the quinoa, bring back to a boil, cover, and cook over medium heat until water is absorbed, 12 minutes. Remove from heat, fluff, and let stand for 15 minutes.

2. Heat a grill or grill pan to medium heat. Grease the grill with oil or spray the grill pan with nonstick cooking spray.

3. Place 4 shrimp onto each of 4 skewers and brush both sides with 1 tablespoon of the lime juice. Add 3⁄4 teaspoon of the chili powder, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper to a small bowl and mix to combine. Season both sides of the shrimp with the chili-salt. Place the skewers on the grill or grill pan and cook until heated through, about 3 minutes per side. Add 2 tablespoons of the butter to a microwave-safe bowl and microwave until melted, about 15 seconds. Add the remaining 1⁄4 teaspoon lime juice and 1⁄8 teaspoon chili powder, stir to combine, and brush over the shrimp.

4. Add the remaining 3 tablespoons butter to a small skillet over medium heat, swirling until melted. Add the garlic and cook, stirring, for 1 minute. Pour over the cooked quinoa, stir to combine, and season with the remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper and the garlic salt. Mix to combine. Transfer the quinoa to a large serving plate and top with shrimp skewers.

Shrimp Linguini in Tomato Cream Sauce

How to make Shrimp Linguini in Tomato Cream Sauce Recipe - This creamy tomato and shrimp linguini dinner is a great weeknight meal that can be prepared in under 30 minutes with a few basic ingredients that you are likely to have on hand. You’ll be in and out of the kitchen in no time. The kids love to be in charge of turning on the food processor or blender for the tomato cream sauce. Serve with a simple salad and my Cheesy Garlic Toast.

Ingredients:
1 pound linguini
2 tablespoons extra-virgin olive oil
1 pound medium raw shrimp, peeled and deveined
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 28-ounce can crushed tomatoes
1⁄4 cup chopped white onion
1 clove garlic
5 large fresh basil leaves
1⁄4 cup heavy cream

Method:
1. Cook the linguini according to the package directions, drain, and run under cool water to stop the cooking.

2. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the shrimp, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and cook, stirring, for 5 minutes. Reduce the heat to low.

3. Add the tomatoes, onion, garlic, basil, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a food processor or blender. Pulse until smooth. Add to the shrimp and stir to combine. Add the heavy cream, stir to combine, and cook until hot, about 5 minutes. Serve the linguini with spoonfuls of the shrimp in tomato cream sauce.

Tilapia Tacos with Cilantro Cream Sauce and Avocado

How to make Tilapia Tacos with Cilantro Cream Sauce and Avocado Recipe -  These tilapia tacos are packed with my favorite Mexican seasonings and topped with a creamy cilantro sauce. Tilapia cooks quickly, so you’ll have dinner on the table in about 15 minutes. Have the kids help set out all of the toppings for the tacos. Enjoy with my Spanish Rice.

Ingredients:
1 teaspoon extra-virgin olive oil
1 tablespoon plus 1⁄2 teaspoon fresh lime juice
1⁄4 teaspoon ground cumin
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1⁄4 teaspoon garlic salt
4 tilapia fillets (1 to 11⁄2 pounds)
4 ounces sour cream
1⁄2 cup chopped fresh cilantro leaves
1⁄4 teaspoon hot sauce, like Tabasco
8 corn tortillas or soft tortilla bread
2 cups shredded white cabbage
2 large avocados, peeled, pitted, and diced into 1⁄2-inch pieces

Method:
1. Heat the olive oil in a large skillet over medium heat. Add 1 tablespoon of the lime juice and swirl to coat the pan.

2. Add the cumin, 1⁄4 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and the garlic salt to a small bowl, mix to combine, and rub over both sides of the tilapia fillets. In batches, place the tilapia in the skillet and cook until the fish flakes easily with a fork, 3 to 4 minutes per side.

3. To make the sauce, add the sour cream, cilantro, hot sauce, and the remaining 1⁄2 teaspoon lime juice, 1⁄4 teaspoon salt, and 1⁄4 teaspoon pepper in a medium bowl and stir to combine.

4. With 2 forks, shred the fish into bite-size pieces. Divide the fish among the tortillas, top with shredded cabbage, and drizzle with the cilantro-cream sauce. Top with the avocado and serve.

Tilapia Tacos with Cilantro Cream Sauce and Avocado

Baked Tilapia Parmesan

How to make Baked Tilapia Parmesan Recipe -  Tilapia is a great fish to start the family with if they are afraid of seafood. It is mild in taste, white, and lean. The kids enjoy the marinara and oozing mozzarella cheese over each piece of tilapia. This simple recipe takes just minutes to get into the oven and is great served with my Cheesy Garlic Toast and a simple salad.

Ingredients:
4 tilapia fillets
3⁄4 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄2 cup shredded Parmesan cheese
8 large fresh basil leaves
1 15-ounce can crushed tomatoes
1 cup shredded mozzarella cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Season both sides of the tilapia with the salt and pepper and place in the prepared baking dish. Layer with the Parmesan cheese, basil, tomatoes, and mozzarella cheese. Bake for 25 to 30 minutes, until the tilapia flakes easily with a fork.

Simple Shrimp Scampi

How to make Simple Shrimp Scampi Recipe - Shrimp scampi is a simple and flavorful way to enjoy shrimp. Butter, lemon, and garlic make for a zesty sauce for this simple dinner. There are many ways you can buy shrimp fresh or frozen, with or without tails, peeled or unpeeled, deveined and not deveined. I generally buy fresh or frozen that is peeled and deveined. This makes life a little easier when preparing dinner. Have the kids help measure out the onions and add them to the pot with the shrimp. Serve with a simple salad.

Ingredients:
1 pound linguini
7 tablespoons unsalted butter, divided
2 tablespoons extra-virgin olive oil
1⁄2 cup finely chopped white onion
4 cloves garlic, minced
1 1⁄2 pounds medium raw shrimp, peeled and deveined
1⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄2 cup reduced-sodium chicken broth
2 tablespoons fresh lemon juice
1⁄4 cup chopped fresh parsley
1⁄4 cup chopped fresh chives

Method:
1. Cook the linguini according to the package directions, drain, and run under cool water to stop the cooking.

2. Heat 5 tablespoons of the butter and the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the shrimp, salt, and pepper and cook, stirring, until hot, 4 to 6 minutes. Add the chicken broth and lemon juice and stir to combine. Add the parsley, chives, and the remaining 2 tablespoons butter and stir to combine. Spoon the shrimp and sauce over the linguini. Serve immediately.

Sweet and Smoky Pork Tenderloin

How to make Sweet and Smoky Pork Tenderloin Recipe - Pork tenderloin is such a simple and satisfying dinner. With my sweet and smoky rub, you’ll have dinner in the oven in about 5 minutes. The kids love digging into my cooking utensil drawer to grab the teaspoons so they can help measure out the spices for the rub. Be sure to let your tenderloin rest for a good 10 minutes before slicing; this will ensure juicier pieces of pork. Enjoy this dish with Creamy Honey-Buttered Corn, Creamy Weeknight Mashed Potatoes, and a simple salad.

Ingredients:
3 tablespoons packed light brown sugar
1 teaspoon smoked paprika
1 teaspoon kosher salt
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄4 teaspoon ground cumin
1 pound pork tenderloin

Method:
1. Preheat the oven to 350°F and line a medium baking sheet with parchment paper.

2. Add the brown sugar, paprika, salt, pepper, garlic salt, and cumin to a small bowl and stir to combine. Rub the seasoning mixture all over the pork tenderloin.

3. Transfer the pork to the prepared baking sheet and bake for 33 to 40 minutes, until cooked through. Let rest for 10 minutes before slicing.

Italian Sausage Stuffed Shells

How to make Italian Sausage Stuffed Shells Recipe - It’s a good thing this recipe makes two large pans because these shells go quick. Grab some spoons and have the whole family help stuff shells to get dinner in the oven in no time. While the shells are baking, prepare a simple salad and Cheesy Garlic Toast. Since this recipe makes large servings, enjoy one dish for dinner and give the other to a friend who might be in need, or freeze one to enjoy later.

Ingredients:
2 1-pound boxes jumbo pasta shells
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage
2 28-ounce cans crushed tomatoes
1⁄2 teaspoon red pepper flakes
1⁄2 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
2 15-ounce containers ricotta cheese
1 cup freshly grated Parmesan cheese
3 cups shredded mozzarella cheese, divided

Method:
1. Preheat the oven to 350°F and spray two 9×13-inch baking dishes and a large skillet with nonstick cooking spray.

2. Cook the pasta shells according to the package directions, drain, and brush the shells lightly with the olive oil to keep from sticking.

3. Heat the prepared skillet over medium heat. Add the sausage and cook, stirring and breaking up the meat until browned, 5 to 7 minutes. Drain the fat from the pan if necessary. Add the crushed tomatoes, red pepper flakes, 1⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and stir to combine. Reduce the heat to low and simmer.

4. Add the ricotta, Parmesan cheese, 1 cup of the mozzarella, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a large mixing bowl and mix to combine.

5. Spoon 1⁄2 cup of meat sauce into the bottom of each of the prepared baking dishes. Spoon 2 tablespoons of the ricotta filling into each cooked shell, then place the shells seam side down in the prepared baking dishes. Top both dishes of shells evenly with the sauce and the remaining 2 cups shredded mozzarella. Bake for 25 to 30 minutes, until the cheese is bubbly and melted.

Rigatoni Skillet Dinner

How to make Rigatoni Skillet Dinner Recipe - This is a no fuss dinner that will get you in and out of the kitchen in no time. I’ve developed a speedy meat sauce that is tossed with rigatoni and covered in mozzarella and Parmesan cheeses cooked right on the stovetop. The family will love this Italian-style pasta dish that is perfect with Cheesy Garlic Toast and a simple salad.

Ingredients:
8 ounces dry rigatoni
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
2 tablespoons minced garlic
1 pound lean ground beef
3⁄4 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1⁄4 teaspoon Italian seasoning
1 28-ounce can crushed tomatoes
1⁄4 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Method:
1. Cook the pasta according to the package directions, drain, and run under cold water to stop the cooking.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beef, salt, pepper, garlic salt, and Italian seasoning and cook, stirring and breaking up the meat until browned, 5 to 7 minutes. Drain the fat from pan if necessary. Add the tomatoes, Parmesan cheese, and cooked pasta and stir to combine. Reduce the heat to low, top with the mozzarella cheese, and cover with the lid to melt, about 5 minutes. Remove the lid and serve.

Rigatoni Skillet Dinner

Home Style Shepherds Pie

How to make Home Style Shepherds Pie Recipe -  This recipe has Sunday dinner written all over it. I came to find out, shepherd’s pie is traditionally prepared with ground lamb, but since I grew up enjoying it with ground beef that is the version I prepare. My father-inlaw, Reed, makes a great shepherd’s pie with a tomato-based beef layer, and my mom makes her version with a creamy beef layer that my boys would give up their favorite toys for. I’ve developed my own version that has won the hearts of many. I love watching my boys do a happy dance every time word gets out that Mom is making this dish.

Ingredients:
2 1⁄2 pounds russet potatoes, peeled and diced
6 tablespoons (3⁄4 stick) unsalted butter, divided
1 1⁄4 teaspoon kosher salt, divided
3⁄4 teaspoon freshly ground black pepper, divided
1⁄4 teaspoon garlic salt
1 cup milk
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
1 15-ounce can green beans, drained and rinsed
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Add the diced potatoes to a Dutch oven or large pot with water. Bring the water to a boil and boil until the potatoes are fork tender, 13 to 15 minutes. Drain and transfer the potatoes to the bowl of a stand mixer. With the mixer on low, beat in 3 tablespoons of the butter, 1⁄2 teaspoon of the salt, 1⁄4 teaspoon of the pepper, and the garlic salt. Slowly add the milk, mixing until creamy.

3. Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beef, 1⁄2 teaspoon of the remaining salt, and 1⁄4 teaspoon of the remaining pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the green beans, stir to combine, and reduce the heat to low.

4. Melt the remaining 3 tablespoons butter in a medium saucepan over medium heat. Add the flour and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper, whisking until combined. Slowly add the chicken broth, whisking until thick and creamy. Add the sauce to the meat mixture, stirring, then transfer the mixture to the prepared baking dish. Top with the mashed potatoes, then sprinkle with the shredded cheese. Bake for 20 to 25 minutes, until cheese is melted through.

Home Style Shepherds Pie

BBQ Peach Glazed Meatloaf

How to make BBQ Peach Glazed Meatloaf Recipe -  Meatloaf is one of those comfort foods that make you happy and warm inside. It reminds me of eating at Granna’s house and enjoying meatloaf sandwiches lathered in mayonnaise. I’ve developed my own flavor packed meatloaf with a homemade BBQ peach glaze that is brushed on top before baking. Enjoy with Creamy Weeknight Mashed Potatoes and Creamy Honey Buttered Corn.

Ingredients:
1 pound lean ground beef
2 large eggs
1 cup finely chopped white onion
3⁄4 cup Japanese panko bread crumbs
1⁄4 cup chopped fresh parsley
2 tablespoons milk
1 tablespoon yellow mustard
1 tablespoon minced garlic
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
2 1-inch-thick slices fresh, frozen, or canned peaches
2 tablespoons prepared BBQ sauce

Method:
1. Preheat the oven to 350°F and spray a large baking sheet with nonstick cooking spray.

2. Add the beef, eggs, onion, bread crumbs, parsley, milk, mustard, garlic, salt, pepper, and garlic salt to a large bowl and mix with hands or a spoon until combined. Transfer to a prepared baking sheet and form into a 4×10-inch oval.

3. Add the peach slices to a blender or food processor and blend until smooth. Add the BBQ sauce and peach purée to a small bowl and mix until combined.

4. Brush the sauce over the meatloaf and bake for 30 to 35 minutes, until cooked through. Let cool for 5 minutes and cut into slices.

Reed’s Beef Enchilada Bake

How to make Reed’s Beef Enchilada Bake Recipe - Reed is my all star father in law, who is not only a cool guy, great dad and grandpa, but also an incredible cook. He makes delicious family style meals for his large family and does it well. I’ve always been a fan of Reed’s quick and easy Mexican style meals that are full of flavor without too much time spent in the kitchen. His Beef Enchilada Bake fits the bill perfectly. Enjoy with Spanish Rice or Southwest Quinoa Salad and a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 teaspoon kosher salt
1 teaspoon ground cumin
1⁄2 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
1 15-ounce can red enchilada sauce
1 14.5-ounce can diced tomatoes
1 10.75-ounce can cream of chicken soup
1 10.75-ounce can cheddar cheese soup
1 6-ounce can small black olives, chopped
12 corn tortillas
2 cups shredded cheddar cheese

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the beef, salt, cumin, pepper, and garlic salt and cook, stirring and breaking up the meat until browned, 5 to 7 minutes. Drain the fat from the pan if necessary. Add the enchilada sauce, tomatoes, cream of chicken soup, cheese soup, and black olives and stir to combine.

3. Break up the tortillas into 1-inch pieces, add to the pot and stir to combine. Transfer to the prepared baking dish and sprinkle with the cheddar cheese. Bake for 25 to 30 minutes, until cheese is melted.

Pan Fried Baby Bacon Cheeseburgers with Special Sauce

How to make Pan Fried Baby Bacon Cheeseburgers with Special Sauce Recipe - These baby cheeseburgers may be tiny in size, but they are a massive hit in our home. They are quick enough to prepare for busy weeknights and perfect for parties too. I developed a simple "special sauce" that reminds me of the sauce that restaurants add to their burgers. Have fun experimenting with toppings add your favorites. I cook these burgers right on the stovetop, but they are great prepared on the grill too. If mini burgers are not your thing, make 4 regular-size burgers instead.

Ingredients:
1 pound lean ground beef
3⁄4 cup finely chopped white onion
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
2 tablespoons extra-virgin olive oil
4 slices cheddar cheese, each cut in half
8 soft dinner-size rolls, split
1⁄2 cup mayonnaise
2 tablespoons ketchup
2 tablespoons dill pickle relish
1 cup baby spinach leaves
8 slices tomato
8 strips bacon, cooked until crisp
16 slices dill pickle

Method:
1. Add the beef, onion, garlic, Worcestershire sauce, salt, pepper, and garlic salt to a large mixing bowl and mix until just combined. Form into eight 3-inch patties, about 1⁄2 inch thick.

2. Heat the olive oil in a large skillet over medium heat. In two batches, add the burgers to the skillet and cook until browned and cooked through, about 3 minutes on each side. After flipping, place a half slice of cheese over each burger to melt. Transfer the cooked burgers to a plate to rest for 3 to 5 minutes.

3. Place the rolls cut side down in the same skillet and toast until lightly browned, about 2 minutes. Add the mayonnaise, ketchup, and relish to a small bowl and mix to combine. Spread on the toasted rolls. Layer the bottom roll with a few spinach leaves, 1 burger, 1 tomato slice, 1 strip of bacon broken in half, and 2 pickle slices. Close with the top roll and serve.

Pan Fried Baby Bacon Cheeseburgers with Special Sauce

Garlic Toasted Spaghetti Pot Pie

How to make Garlic Toasted Spaghetti Pot Pie Recipe -  If you couldn’t tell from reading my blog, I love having fun with dinner, like this spaghetti pot pie. I top two pie plates of spaghetti with refrigerated pie crust that is lightly brushed with olive oil and seasoned with garlic salt. You are eating your garlic toast right along with your spaghetti in one plate. The kids get a kick out of seeing spaghetti in a different form and love the flaky garlic crust pieces. Serve with a simple salad, and you are good to go.

Ingredients:
1 pound thin spaghetti
2 tablespoons plus 1 teaspoon extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
3⁄4 teaspoon kosher salt
3⁄4 teaspoon garlic salt, divided
1⁄2 teaspoon granulated sugar
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon Italian seasoning
1⁄2 cup freshly grated Parmesan cheese
2 refrigerated 9-inch pie crusts

Method:
1. Preheat the oven to 350°F and spray two 9-inch deep-dish pie plates with nonstick cooking spray.

2. Cook the spaghetti according to the package directions and drain.

3. While pasta is cooking, heat 2 tablespoons of the olive oil in a large Dutch oven or pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the beef and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the tomatoes, basil, salt, 1⁄4 teaspoon of the garlic salt, the sugar, pepper, and Italian seasoning. Reduce the heat to low and add the cooked pasta to the pot, stirring to combine.

4. Divide the spaghetti mixture between the prepared pie plates. Top each with 1⁄4 cup of the Parmesan cheese, then top with the pie crusts and crimp the edges. Brush each pie top with remaining 1 teaspoon olive oil and season with remaining 1⁄2 teaspoon garlic salt. Bake for 30 to 35 minutes, until pie crust is golden brown. Let cool for 5 minutes before serving.

Homemade Sloppy Joes

How to make Homemade Sloppy Joes Recipe - Sloppy Joes are family friendly, messy, and absolutely necessary from time to time. I’ve developed a simple, sweet, and chunky meat sauce that is irresistible inside soft rolls. Have the kids help measure out the vegetables and add them to the pot. Serve with Parmesan Roasted Smashed Potatoes and a simple salad.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
3⁄4 cup diced celery
3⁄4 cup diced carrot
1⁄4 cup chopped mini sweet peppers
1 tablespoon minced garlic
1 pound lean ground beef
3⁄4 teaspoon kosher salt, divided
1⁄4 teaspoon freshly ground black pepper
1 cup ketchup
1 1⁄2 tablespoons yellow mustard
1 tablespoon Worcestershire sauce
3⁄4 teaspoon chili powder
8 soft Kaiser rolls, split

Method:
1. Heat the olive oil in a Dutch oven or medium pot over medium heat. Add the onion, celery, carrot, and peppers and cook, stirring, until tender, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground beef, 1⁄2 teaspoon of the salt, and the pepper and cook, stirring and breaking up meat until browned. Drain the fat from the pan if necessary. Reduce the heat to low.

2. Add the ketchup, mustard, Worcestershire sauce, chili powder, and the remaining 1⁄4 teaspoon salt to a medium bowl and stir to combine. Add the sauce to the beef mixture, stirring until well combined. Reduce the heat to low and simmer.

3. Spoon the warm meat mixture inside the split rolls and serve.

Momma’s Homemade Mozzarella Stuffed Meatballs

How to make Momma’s Homemade Mozzarella Stuffed Meatballs Recipe - I’ll never forget an assignment my oldest son had in kindergarten that asked what his favorite food was. He immediately yelled out “Meatballs,” then asked me how to spell while writing down the letters as fast as his little kindergartner fingers could write. Prepare yourself for juicy meatballs stuffed with oozing mozzarella that are beautifully nestled in a simple pasta sauce over spaghetti, eaten on a fork if you are my 9-year-old, or layered inside a soft baguette smothered in melted cheese and pasta sauce.

Ingredients:
2 tablespoons extra-virgin olive oil
1 pound lean ground beef
1 large egg
1⁄2 cup finely chopped white onion
1⁄2 cup Japanese panko bread crumbs
1⁄2 cup freshly grated Parmesan cheese
1⁄4 cup milk
2 tablespoons minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon yellow mustard
1 teaspoon hot sauce, like Tabasco
1⁄2 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1⁄4 teaspoon garlic salt
12 to 14 1-inch fresh mozzarella balls

Method:
1. Preheat the oven to 350°F and grease a 9×13-inch baking dish with the olive oil.

2. Add the beef, egg, onion, bread crumbs, Parmesan cheese, milk, garlic, Worcestershire sauce, mustard, hot sauce, salt, pepper, and garlic salt to a large mixing bowl and stir until just combined. Take 1⁄4 cup beef mixture and press an indentation into the center with your thumb to make room for the cheese. Place a cheese ball into the indentation, then with your hands, enclose the cheese with the beef mixture, making sure the cheese is completely enclosed. Place meatballs into the prepared baking dish and bake for 30 to 35 minutes, until browned and cooked through.

Momma’s Homemade Mozzarella Stuffed Meatballs

Homemade Creamy Weeknight Lasagna

How to make Homemade Creamy Weeknight Lasagna Recipe -  There is something so satisfying about pulling out a homemade lasagna from the oven for dinner. Get the kids involved in helping with all the great layers; they can sprinkle on the cheese and help spread the ricotta on the oven ready noodles. With just a little prep time, you will have the entire family at your fingertips when they peek inside the oven. Keep in mind that you can always use a premade sauce instead of my homemade one if you are short on time. Enjoy with a simple salad and Cheesy Garlic Toast for extra points from the family.

Ingredients:
2 tablespoons extra-virgin olive oil
1 cup finely chopped white onion
1 tablespoon minced garlic
1 pound lean ground beef
3⁄4 teaspoon kosher salt, divided
1⁄2 teaspoon freshly ground black pepper, divided
1 28-ounce can crushed tomatoes
1⁄4 cup chopped fresh basil leaves
1 pound part-skim ricotta cheese
2 cups shredded mozzarella cheese, divided
3⁄4 cup freshly grated Parmesan cheese, divided
1 9-ounce box oven-ready lasagna noodles
1 8-ounce package cream cheese, cut into 18 squares

Method:
1. Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.

2. Heat the oil in a Dutch oven or medium pot over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the ground beef, 1⁄2 teaspoon of the salt, and 1⁄4 teaspoon of the pepper and cook, stirring and breaking up the meat until browned. Drain the fat from the pan if necessary. Add the tomatoes and basil and cook, stirring, until hot, about 5 minutes. Reduce the heat to low and simmer.

3. Add the ricotta, 1 cup of the mozzarella cheese, 1⁄2 cup of the Parmesan cheese, and the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper to a large bowl and mix until well combined.

4. Spoon 1 cup of meat sauce into the prepared baking dish. Place 3 oven-ready lasagna noodles over the sauce. Divide the ricotta mixture into 3 equal parts. Spread one-third of the ricotta evenly over the layer of lasagna noodles. Top evenly with 1 cup meat sauce, then top each noodle with 2 squares of the cream cheese. Repeat this process 2 more times and end with noodles on top (using 12 total lasagna noodles). Top the noodles with the remaining 1 cup meat sauce, then sprinkle the remaining 1 cup mozzarella and 1⁄4 cup Parmesan cheeses over all. Bake for 50 to 60 minutes, until noodles are cooked through. Let sit for 15 minutes before serving.

Pot Roast French Dip Sandwiches

How to make Pot Roast French Dip Sandwiches Recipe - One of the best things about making my Classic Slow-Cooked Pot Roast and Vegetables is having leftover roast to make these sandwiches. They seem so simple at first glance, but don’t be deceived. After one bite of these juicy sandwiches, you’ll be making pot roast on a regular basis. The kids love having their own cup of jus for dipping. The messier, the better, according to them. If you run out of jus, warm some beef broth from a can as a substitute. Serve with Parmesan Roasted Smashed Potatoes and steamed vegetables of your choice.

Ingredients:
2 cups shredded Classic Slow-Cooked Pot Roast
2 1⁄4 cups reserved jus from pot roast, divided
8 soft dinner rolls, split
2 cups shredded cheddar cheese

Method:
1. Preheat the broiler with a rack placed 5 to 6 inches below the heat source. Heat the shredded pot roast in a medium saucepan with 1⁄4 cup of the reserved jus over medium heat. When hot, reduce the heat to low.

2. Place the rolls split side up onto a large baking sheet. Sprinkle the cheese evenly over the bottom half of each roll, place under the broiler, and bake for 1 to 2 minutes, watching closely so the rolls don’t burn, until the cheese is melted and the rolls are toasted. Remove from the oven and place about 1⁄4 cup shredded pot roast over the melted cheese. Close with the top roll and serve with small bowls of the remaining jus for dipping.