(You might also enjoy these recipes: Easy Chicken Alfredo Pasta and One‑Pot Garlic Butter Shrimp). My son, Clay, gobbles up this stroganoff recipe every single time we make it. This is a kid-friendly recipe that brings comfort to your home.

Why You’ll Love This Creamy Beef Stroganoff

• Ultra creamy sauce that clings to every noodle so you get all the flavors in each bite.
• Tender beef cooked just right (no overcooking).
• Loaded with mushrooms and aromatics for depth.
• Simple pantry ingredients, no fancy techniques.
• Perfect comfort food for dinner + leftovers taste great.

Kitchen Equipment Needed

• Large heavy skillet or Dutch oven
• Sharp chef’s knife
• Cutting board
• Wooden spoon or silicone spatula
• Whisk
• Measuring cups & spoons
• Colander (for draining noodles)

Ingredients

• BEEF SIRLOIN STRIPS — Choose a tender cut like sirloin or tenderloin; slice across the grain for maximum tenderness.
• BUTTER — For sautéing vegetables, gives richness and depth.
• OLIVE OIL — Helps prevent butter burning and aids in searing meat.
• ONION (DICED) — Adds savory sweetness as the base.
• GARLIC (MINCED) — Lifts flavor with aromatic punch.
• MUSHROOMS (SLICED) — Earthy, meaty texture that soaks up sauce.
• ALL‑PURPOSE FLOUR — Helps thicken the sauce into a silky coating.
• BEEF BROTH — Provides savory backbone; use low‑sodium if you salt separately.
• WORCESTERSHIRE SAUCE — Adds umami and depth.
• DIJON MUSTARD — A little tang to balance the richness.
• SOUR CREAM — The star of “creamy” — don’t boil after adding.
• PAPRIKA (SMOKY OR SWEET) — Brings color and mild warmth.
• SALT & PEPPER — To taste.
• EGG NOODLES (COOKED) — Classic pairing, but you can serve over rice or pasta if desired.

Instructions (How to Make the Stroganoff)

1. Pat beef strips dry and season with salt & pepper.
2. In a large skillet or Dutch oven, heat olive oil + half the butter over medium‑high. Sear beef in batches until browned but not fully cooked; remove and reserve.
3. Add remaining butter, then sauté onion until translucent. Add garlic and mushrooms, cook until mushrooms release moisture and begin browning.
4. Sprinkle flour over veggies, stir for 1 minute to cook slightly.
5. Gradually whisk in beef broth, deglazing any browned bits. Stir in Dijon mustard, Worcestershire sauce, and paprika.
6. Simmer sauce until it thickens mildly.
7. Return beef (and juices) to pan; reduce heat. Stir in sour cream gently (don’t boil). Let it heat through until creamy.
8. Taste and adjust salt/pepper. Serve over warm egg noodles or your preferred base.

Tips

• Slice beef thin and against the grain so it’s tender.
• Don’t overcrowd the pan — sear in batches for better browning.
• Add sour cream off heat or over very low heat, otherwise it may curdle.
• Use low‑sodium broth so you control salt.
• Let your sauce rest a moment after off heat to thicken further.
• If sauce gets too thick, whisk in a splash of broth or milk (don’t boil).

Variations

1. Ground Beef Stroganoff — Swap sirloin strips for lean ground beef for a quicker, budget version.
2. Chicken Stroganoff — Use chicken breast or thighs in place of beef.
3. Cream Cheese Blend — Use half sour cream + half cream cheese for extra richness.
4. Wine or Brandy Add — Deglaze with white wine or cognac before broth for depth (optional).
5. Vegetarian Stroganoff — Use mushrooms, tofu or seitan in place of beef, and vegetable broth.

People Also Ask

Q: What cut of beef is best for creamy beef stroganoff?
A: A tender, quick‑cooking cut like sirloin, tenderloin, or ribeye is ideal. Tougher cuts require longer cooking and may become chewy.

Q: Can I make beef stroganoff ahead or freeze leftovers?
A: Yes — store in an airtight container in the refrigerator for 3–4 days, or freeze for up to 2 months. Reheat gently and add a splash of broth if sauce thickens.

How to Store Leftovers

Let the stroganoff cool slightly before transferring to airtight containers. In the refrigerator, it will stay good for 3–4 days. Reheat gently on the stovetop over low heat, stirring and adding a little broth (or water) if the sauce thickens or seems dry. For longer storage, freeze in freezer‑safe containers for up to 2 months. Thaw overnight in fridge before reheating.

In conclusion, this Best Creamy Beef Stroganoff recipe is your ticket to hearty, comforting dinners that feel gourmet but are easy to prepare. As a single mom, I am always looking for a wholesome but simple dinner that can come together quickly.

More Wholesome Dinner Ideas

• Fried Chicken Legs
• Stovetop Chili
• Tater Tot Casserole
• Greek Burgers
• Ground Beef Dorito Casserole

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Beef Stroganoff

Creamy beef stroganoff is made with tender strips of well seasoned steak swimming in a creamy sour cream based sauce served over noodles, mashed potatoes, or rice! This is the best stroganoff recipe and makes for an easy dinner.

Course Dinner

Cuisine American

Keyword beef stroganoff, creamy beef stroganoff

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Author Kelsey

Equipment

• Cast Iron Skillet
• measuring cups and spoons
• Kitchen Knives

Ingredients

• 1 pound steak sirloin or your favorite cut
• steak seasoning of your choice to taste
• 2 tablespoons olive oil
• 1 cup mushrooms sliced
• 1 small onion white or yellow sliced
• 2-4 cloves garlic minced
• 2 tablespoons flour
• 1 cup beef broth
• 1 teaspoon better than bouillon
• 1/2 cup sour cream
• salt to taste
• pepper to taste

Instructions

• Beat the sirloin steaks on both sides using a meat mallet, and then cut them into thin strips. Season with salt, pepper and your favorite steak seasoning.
• Sear the steak in hot olive oil for 5-6 minutes, stirring occasionally. Then transfer to a paper towel-lined plate.
• Add mushrooms, onions, and garlic into the skillet. Saute for 5-6 minutes, stirring with a spatula until tender.
• Add flour to the pan, stir, and coat well. Cook for an additional 2-3 minutes.
• Pour the broth into the skillet and add better than bullion and mix thoroughly, breaking up all the lumps of flour. Bring to a boil.
• Mix in the sour cream, and still well. Let simmer for 2 – 3 minutes.
• Add steak to the skillet, cook on low heat for 5-8 minutes, covered. Add 1-2 tablespoons of water or broth if it seems dry.
• Serve with butter noodles, over mashed potatoes or on a bed of fluffy rice.

The post Beef Stroganoff Recipe appeared first on Bake Me Some Sugar.

Sometimes we just get in the mood for some good old-fashioned comfort food, and these easy fried chicken legs are there to save the day.

It’s hard to beat pan fried chicken legs just like grandma used to make. Fried chicken drumsticks are crispy and flavorful, with a juicy and tender interior. The breading and seasoning on the outside give the chicken a savory and satisfying taste.

Next time you are in the mood for some comfort food try my bacon green beans, kielbasa potatoes, and tater tot casserole.

Why You’ll Love Fried Chicken Drumsticks

• Crunchy skin that is incredible, and inside is super juicy meat.
• Worth the effort to make for your family or a crowd.
• Delicious down to the last bite.
• Budget-friendly, as chicken legs are the most affordable cut of chicken.

Fried Chicken Recipe Ingredients

• Chicken drumsticks
• Buttermilk
• Buffalo Sauce
• Pepper
• Salt
• Crackers
• Cornstarch
• Flour
• Oil for frying

How To Fry Chicken Legs

Step 1: Soak chicken

In a mixing bowl, combine buttermilk, salt, pepper, and buffalo sauce. Pour the mixture over the chicken legs, making sure they are fully coated. Cover and refrigerate for 30 minutes to 1 hour.

Step 2: Prep flour mixture

In a separate bowl, mix together cornstarch, flour, salt, pepper, crushed crackers, and any other desired seasonings.

Step 3: Add breading

Remove the chicken legs from the buttermilk mixture, allowing any excess to drip off. Dip each leg into the flour mixture, ensuring it is coated evenly. Press the flour mixture onto each leg to help it adhere.

Step 4: Fry chicken legs

Heat the oil in a skillet to 350°F. Carefully place the chicken legs into the hot oil, being careful not to overcrowd the skillet. Fry for about 30 minutes, flipping the legs periodically to ensure that they cook evenly and do not burn.

Step 5: Remove and serve

Once the chicken is fully cooked (reaching an internal temperature of 165°F), remove it from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Let the chicken cool for a few minutes before serving.

Fried Chicken Tips & Tricks

1. Use a heavy-bottomed skillet: A heavy-bottomed skillet helps distribute heat evenly, which is crucial when frying chicken legs.
2. Use enough oil: Ensure the chicken legs are fully submerged in the oil; use enough oil to fill the skillet about halfway.
3. Heat the oil to the right temperature: You want the oil to be hot enough to cook the chicken legs quickly, but not so hot that it burns the breading. Aim for a temperature of around 350-375°F (175-190°C).
4. Don’t overcrowd the skillet: Frying too many chicken legs at once can lower the oil’s temperature and cause the chicken to cook unevenly. Fry in batches if needed.
5. Use tongs to handle the chicken: Tongs are the best tool for handling chicken legs as they allow you to turn and move them around in the skillet without disturbing the breading.
6. Drain the chicken on paper towels: Once the chicken legs are cooked, use a slotted spoon or tongs to remove them from the skillet and place them on a plate lined with paper towels to drain off any excess oil.
7. Let the chicken rest before serving: Let the chicken legs rest for a few minutes before serving to allow the juices to settle and the breading to crisp up even more.

Following these tips should help you achieve perfectly crispy and delicious fried chicken legs in a skillet.

Deep Fried Chicken Drumsticks FAQs

What goes with fried chicken?

Fried chicken legs can be served with a variety of side dishes and accompaniments. Here are a few options:

1. Mashed potatoes: Creamy, buttery mashed potatoes make a great pairing with fried chicken legs.
2. Coleslaw: A tangy, crunchy coleslaw can help cut through the richness of the fried chicken.
3. Biscuits: Flaky biscuits are a classic Southern side dish that are perfect for soaking up the juices from the meat.
4. Mac and cheese: Creamy, cheesy mac and cheese is a comforting and indulgent side dish.
5. Cornbread: Sweet and crumbly cornbread is a perfect complement to crispy fried chicken.
6. Green beans: Fresh or sautéed green beans provide a healthy and flavorful side dish.
7. Gravy: A flavorful gravy made from the chicken drippings can be served over the mashed potatoes or the chicken itself.
8. Hot sauce: For those who like a little spice, hot sauce can be a perfect condiment to serve alongside chicken.

Can I use chicken breasts instead?

Yes, absolutely! This recipe is great for breasts or any bone-in chicken. Please note that the cooking time may vary. Use a meat thermometer to test the temperature.

More Chicken Recipes

• Blackstone Griddle Loaded Chicken
• Homemade Chicken Strips Recipe
• BBQ Chicken Legs Crock Pot
• Creamy Garlic Chicken

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Fried Chicken Legs

Crispy fried chicken Legs are the perfect comfort food. Sink your teeth into a juicy chicken leg with crunchy breading!

Course Dinner

Cuisine American

Keyword fried chicken, fried chicken legs

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Chill time 30 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Author Kelsey

Equipment

• Cast Iron Skillet
• measuring cups and spoons

Ingredients

• 6 chicken legs
• 3 cups buttermilk
• 1/4 cup buffalo sauce
• 1 teaspoon pepper
• 1 1/2 teaspoons salt

Breading

• 1 cup crackers crushed club or ritz
• 1/2 cup cornstarch
• 2 cups flour
• 1 tablespoon salt
• 1 teaspoon pepper
• oil for frying

Instructions

• Mix together the buttermilk, salt, pepper, and buffalo sauce. Pour over the chicken and chill for 30 minutes – 1 hour.
• Combine corn starch, flour, salt, pepper, crushed crackers, and any additional seasonings you want in a bowl.
• Remove chicken legs from buttermilk and let excess drip off. Dip into flour mixture and coat well. Press the flour mixture onto each leg, so it sticks.
• Fry in hot oil (350 degrees) until cooked all the way through, about 30 minutes. Flip periodically so it doesn’t burn. Cook until internal temperature reaches 165 degrees F.

Notes

Add any extra seasonings you like.
Feel free to omit buffalo sauce if you’d like.
Make as many fried chicken legs as you’d like, working in batches.
Serve hot and fresh or enjoy cold!

The post Fried Chicken Legs appeared first on Bake Me Some Sugar.

This easy breaded shrimp is sweet and savory all in one. If you are looking for another tasty seafood recipe, try out some of my other tasty seafood recipes. Try this copycat Long John Silver fish planks, air fryer fish sticks, or my bang bang shrimp.

If you’re a seafood enthusiast seeking a taste of tropical paradise, Fried Coconut Shrimp should be at the top of your culinary to-do list.

This delightful dish combines the irresistible crunch of fried shrimp with the exotic flavor of coconut, making it a must-try for foodies of all kinds.

Reasons to Try Coconut Shrimp:

1. Irresistible Crunch: The star of Fried Coconut Shrimp is undoubtedly the crispy, golden-brown coating that surrounds each succulent shrimp. The combination of panko breadcrumbs and desiccated coconut creates a satisfying crunch that’s simply irresistible.
2. Exotic Flavor Profile: Coconut adds a delightful tropical twist to the classic fried shrimp. It imparts a mild sweetness and a subtle nutty undertone, taking your taste buds on a flavorful journey.
3. Versatility: Fried Coconut Shrimp can be enjoyed as a mouthwatering appetizer, a tasty snack, or a main course. Its versatility makes it perfect for any occasion, from casual gatherings to special celebrations.
4. Family-Friendly: Kids and adults alike are drawn to the crispy goodness of coconut shrimp. It’s a crowd-pleaser that can satisfy even the pickiest eaters.
5. Homemade Delight: Making Fried Coconut Shrimp at home allows you to control the quality of ingredients and customize the dish to your liking. Plus, the satisfaction of enjoying your homemade crispy shrimp is unbeatable.

Ingredients

1. Shrimp: Succulent seafood, the star of the dish, offers a tender, briny flavor and a delightful, juicy texture when cooked.
2. Panko: Japanese breadcrumbs add a light, airy crispiness to the shrimp coating, ensuring a satisfying crunch.
3. Desiccated Coconut (unsweetened): Grated and dried coconut adds a tropical, nutty flavor and a fragrant, crispy coating to the shrimp.
4. All-Purpose Flour: Used for both coating the shrimp and creating the batter, it helps bind and crisp up the dish.
5. Oil: Essential for achieving the desired crispy texture, neutral oils like vegetable or canola are ideal choices.
6. Salt: Enhances the overall flavor profile and seasoning of the dish, balancing sweetness and saltiness.
7. Baking Powder: Provides a light, airy texture to the batter, contributing to the shrimp’s crispiness when fried.
8. Pepper: Adds a subtle kick of heat and depth of flavor to the batter.
9. Paprika: Imparts a mild, smoky sweetness and a hint of color to the shrimp coating.
10. Egg: Acts as a binding agent in the batter, ensuring it adheres to the shrimp and creates a cohesive coating.
11. Milk: Adds moisture and richness to the batter, enhancing the texture and flavor of the shrimp.

How To Make Fried Coconut Shrimp

1. Prepare the Batter: Begin by creating a smooth batter in a mixing bowl. Combine half a cup of flour, an egg, baking powder, milk, salt, and spices. Mix until you achieve a batter that slowly drips from the spoon. Adjust the consistency by adding more flour or milk if necessary.
2. Coat the Shrimp: Take the shrimp and roll them in the remaining flour to ensure an even coating. You can choose to leave the tail on or remove it completely.
3. Dip in Batter: Dip each flour-coated shrimp into the prepared batter, ensuring they are fully covered while leaving the tip of the tail clean.
4. Create the Crispy Coating: Combine panko and coconut in a separate bowl. Roll the shrimp in this mixture until they are thoroughly coated.
5. Freeze the Shrimp: Lay the coated shrimp on a baking sheet and freeze for about an hour. This step helps set the coating, ensuring a crispy texture when fried.
6. Heat the Frying Oil: Pour frying oil into a saucepan, filling it to a depth of approximately 3 inches, and heat it to 350°F.
7. Fry to Perfection: In small batches (roughly 8-10 pieces), carefully transfer the shrimp into the hot oil using a slotted spoon. Fry for approximately 6-7 minutes or until they turn a golden brown. Remember to stir occasionally for even cooking.
8. Drain and Serve: Drain excess grease.
9. Indulge in Tropical Bliss: Serve your homemade Fried Coconut Shrimp piping hot, accompanied by your preferred dipping sauce, and experience a burst of flavor!

Dipping Sauces for Coconut Shrimp:

1. Sweet Chili Sauce: The perfect balance of sweetness and heat, sweet chili sauce is a classic choice for dipping coconut shrimp. Its tangy and spicy notes complement the shrimp’s crunchy exterior.
2. Mango Salsa: For a fruity twist, pair your coconut shrimp with a refreshing mango salsa. The sweetness of ripe mangoes, combined with the zing of lime and cilantro, adds a burst of tropical flavor.
3. Honey Mustard: The creamy and slightly tangy goodness of honey mustard is an excellent match for the crispy texture of coconut shrimp. It offers a harmonious blend of flavors.
4. Cocktail Sauce: A timeless favorite, cocktail sauce provides a tangy and slightly spicy kick that enhances the taste of your fried coconut shrimp. It’s a classic choice for seafood lovers.

FAQs

Can I use frozen shrimp for this recipe?

Yes, it’s fine to use frozen shrimp, but it’s important to thaw the shrimp thoroughly before proceeding with the recipe. Pat them dry to ensure the coating sticks well.

How can I make my coconut shrimp extra crispy?

To achieve maximum crispiness, freeze the coated shrimp for at least an hour before frying. This helps the coating set and become exceptionally crispy during frying.

What oil is best for frying coconut shrimp?

Vegetable oil or canola oil are good choices for frying coconut shrimp. They have a high smoke point and a neutral flavor that won’t overpower the dish.

Can I bake coconut shrimp instead of frying?

While frying provides the classic crispy texture, baking coconut shrimp offers a healthier alternative. Preheat your oven to 425°F (220°C) and bake for 15-20 minutes, flipping halfway through, until they are golden brown.

More Seafood Recipes

• Air Fryer Lobster Tails
• Crab Salad
• Shrimp Salad
• Salmon Cakes
• Pan-Fried Tilapia

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Fried Coconut Shrimp

Try out this sweet, crunchy, and flavorful fried coconut shrimp recipe. It is juicy, plump, and coated with panko breadcrumbs, shredded coconut, and seasonings.

Course Main Course

Cuisine American

Keyword coconut shrimp, fried coconut shrimp

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Author Kelsey

Ingredients

• 1/2 pound shrimp
• 2/3 cup panko
• 1/2 cup coconut unsweetened
• oil for frying
• 1 teaspoon salt
• 1/3 teaspoon baking powder
• 1 teaspoon pepper
• 1/2 teaspoon paprika
• 1 egg
• 1/3 cup milk

Instructions

• Begin by creating a smooth batter in a mixing bowl. Combine half a cup of flour, an egg, baking powder, milk, salt, and spices. Mix until you achieve a batter that slowly drips from the spoon. Adjust the consistency by adding more flour or milk if necessary.
• Take the shrimp and roll them in the remaining flour to ensure an even coating. You can choose to leave the tail on or remove it completely.
• Dip each flour-coated shrimp into the prepared batter, ensuring they are fully covered while leaving the tip of the tail clean.
• In a separate bowl, combine panko and desiccated coconut. Roll the shrimp in this mixture until they are thoroughly coated with a crispy layer.
• Freeze the Shrimp: Lay the coated shrimp on a cutting board lined with cling film and freeze them for about an hour. This step helps set the coating, ensuring a crispy texture when fried.
• Pour frying oil into a saucepan, filling it to a depth of approximately 3 inches, and heat it to 350°F (175°C). Make sure the oil is sufficiently hot for frying.
• In small batches (roughly 8-10 pieces), carefully transfer the coated shrimp into the hot oil using a slotted spoon. Fry them for approximately 6-7 minutes, or until they turn a glorious golden brown and achieve that irresistible crispiness. Remember to stir occasionally for even cooking.
• Place a deep bowl lined with paper napkins and transfer the fried coconut shrimp to it. This helps absorb any excess oil, ensuring your dish is perfectly crispy and not greasy.

The post Fried Coconut Shrimp appeared first on Bake Me Some Sugar.

It doesn’t get much better than warming up to a hot bowl of this 30-minute stovetop chili! The spices blend perfectly with the ground beef and beans, giving you a delicious homemade chili every time! Another stovetop favorite is this beef stroganoff recipe.

Craving more delicious weeknight meal ideas? Try my tater tot casserole, bubble pizza with canned biscuits, or John Wayne casserole.

Popular Reasons People Love This Stovetop Chili

• 30-Minute Dinner Recipe: If you want a quick and easy dinner that can be made any night of the week, this ground beef chili is a must. Great for busy weeknights. 
• Perfect Meal for A Large Crowd: Want to feed a crowd? Just serve this chili in a large Dutch oven and watch everyone return for seconds. 
• Versatile: You can change up the ingredients to customize them to fit your personal preference for ingredients. 
• Taste Better The Next Day: This one-pot meal tastes even better the next day. 

Ingredients Needed

Ground Beef: Reach for lean ground beef for this recipe. You could swap with ground turkey if you would like. 

Beans: Black beans, kidney beans, pinto beans, or chili beans with seasoning can be used. 

Chili Seasoning: Reach for your favorite brand of chili seasoning. I love the Kinder chili seasoning. 

Tomato Juice: V8 juice is my go-to tomato juice for this chili. 

How to Make Stove Top Chili

Here is a quick walkthrough on how to make this easy chili recipe on the stove. Full directions and measurements are in the printable recipe card at the bottom of the post.

To prepare this dish, start by browning the ground beef in a Dutch oven and removing any excess grease. 

Next, add the tomatoes, tomato juice, beans, and seasoning to the beef and mix everything thoroughly. 

Bring the mixture to a boil and let it simmer for 20 minutes. Once it’s ready, serve the hot dish with your preferred toppings.

Variations to Recipe

Vegetables: Add in diced onions and bell peppers for added flavor. I do recommend sauteing them with ground beef.

Rotel: Consider swapping the diced tomatoes with a can of Rotel for added flavor.

Ground Meat: From ground venison, sausage, pork, chicken, or turkey. Any ground meat will work for swapping or adding to the ground beef.

Spicy: Want to elevate the heat? Add some diced hot peppers like serranos, jalapenos, or crushed red pepper flakes.

What to Serve With Chili

If you grew up in the Midwest, you would find that cinnamon rolls were traditionally served with chili. Or you might want a more basic cornbread, garlic bread, or some buttered biscuits.

Some areas worldwide serve chili with a bed of rice, polenta, or even quinoa. Feel free to serve up your chili any way you would like.

Storing

Store any leftover chili in an airtight container in the fridge for 3-4 days. Then, you can warm it up in the microwave or on the stovetop. This is a delicious chili that reheats well the next day. 

You can also freeze this homemade chili recipe. Just place it in a freezer-friendly container. Freeze for 1-3 months. Then, thaw in the fridge the night before or defrost straight from the freezer. 

Topping Ideas For a Chili Bar

Serve up this chili with various toppers, and let your family and friends enjoy a chili bar. 

• Sour Cream 
• Green Onions 
• Tortilla Chips 
• Saltine Crackers 
• Hot Sauce 
• Shredded Cheese 
• Sliced Jalapenos 
• Cilantro 
• Kimchi
• Sauteed Onions 

FAQs

More Easy Meals

• Steak Rub Recipe
• Huli Huli Ribs
• Bierocks
• Shake and Bake Pork Chops
• Tuscan Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Stovetop Chili

Whip up this 30 minute stovetop chili for an easy weeknight dinner. Loaded with ground beef, beans, chili seasoning and more. The ultimate easy chili recipe that is family friendly.

Course Dinner

Cuisine American

Keyword easy chili recipe, stovetop chili

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 144kcal

Author Kelsey

Equipment

• Dutch Oven
• Ground Beef Chopper

Ingredients

• 1-2 pounds ground beef
• 4 cans beans black red, or combination, rinsed & drained
• 1 can petite diced tomatoes
• 1/4 cup chili seasoning any variety store-bought or homemade
• 46 ounces tomato juice any variety

Instructions

• In your Dutch Oven or large pot add your ground beef. Cook until it is browned and fully cook. Drain off excess grease.
• Then add in the diced tomatoes with juice, tomato juice, beans, and seasoning. Stir well and mix with the beef.
• Bring the chili to a boil and then lower the heat to low and simmer for 20 minutes. You need to stir often.
• Once done, serve with your favorite toppings.

Nutrition

Serving: 1g | Calories: 144kcal | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 38mg | Potassium: 153mg | Calcium: 10mg | Iron: 1mg

The post Stovetop Chili appeared first on Bake Me Some Sugar.

Fried chicken fingers are a household staple for us! You control the ingredients, making it a healthier chicken tenders recipe compared to buying store-bought tenders. Plus, you could do air fryer vs pan-frying, or even use some cooking spray and oven-bake the chicken for healthier options. 

Want more easy chicken recipes? Try out my Tuscan chicken, Kung Pao chicken, or this oven-baked marinated chicken breast recipe. All are delicious dinner ideas.

Why You’ll Love This Recipe

• These are similar to a restaurant-style chicken fingers you would order. Get the same great flavor but made from scratch.
• It is easy to find ingredients that you can see and make any night of the week. We love to pair it with homemade ranch for dipping or peppered gravy. 
• This is an easy recipe that has straightforward step-by-step directions. 
• Deep fry, pan fry, bake, or air fry options. I used a cast iron skillet to fry them in this recipe.  

Ingredients Needed

• Boneless skinless chicken breasts or tenders – Either can be used. Trim any silverskin you see or fat so you have prepped chicken before you dredge the chicken. 
• Flour – All-purpose flour works. Or you can use a gluten-free flour blend. 
• Cornstarch
• Saltine Crackers, Club, or Ritz
• Season Salt 
• Salt
• Pepper
• Eggs
• Milk – Whole milk offers the richest flavor. 

Variations to Recipe

• Instead of crackers, you can use breadcrumbs to replace them. Regular breadcrumbs work best, as you won’t have spices mixed in it. 
• You can dip the chicken in a buttermilk mixture for a richer flavor. Plus, soaking the chicken in buttermilk for 30 minutes helps lock in moisture as it cooks. 
• Place your chicken strips in an air fryer and cook at 375 degrees until the chicken is cooked. Or you can bake the chicken in the oven. 
•  Dice up into smaller bite-sized pieces to make chicken nuggets instead. 
• Season with garlic salt, Creole, or other spices or herbs to change the flavor of these crispy tenders. 

How To Make Homemade Chicken Strips

Start by prepping your chicken and cutting it into thinner strips.

Then, add your dry ingredients in a small bowl and mix well.

In another bowl, add your eggs and milk and whisk well. You want to make sure all the eggs are mixed up.

Dip the chicken in the flour, then egg mixture, then flour again. Set the chicken strips to the side after they are dredged.

Heat your oil in the pan. Once hot, place some chicken in the pan and fry until fully cooked. Place chicken on a paper towel-lined towel, then cook another chicken batch.

Tips & Tricks

• Cut chicken into even strips that are similar in size and thickness. That way, you get evenly cooked chicken. 
• Soak chicken in buttermilk with a little hot sauce before breading for added flavor and tenderness.
• Use a combination of flour and cracker crumbs for a crispy coating. We prefer Club Crackers or Ritz, but you can use other varieties.
• Fry in oil heated to 350°F for about 3-4 minutes per side or until golden brown and cooked through. Do not place the chicken in the cooking oil until it is hot; otherwise, you will not get that crispy battered texture. 
• Drain on a wire rack or paper towel to prevent fogginess.
• Add red pepper flakes, garlic powder, onion powder, or any other seasonings you enjoy if you want added flavor to the mixture. 

Storing

You can refrigerate any leftovers you have for 3-4 days. Just place it in an airtight container and reheat it as you like.

Or you can place the cooked chicken strips in a freezer-friendly container and freeze for 1-3 months. Then reheat straight from the freezer when you are ready to eat.

FAQs

More Dinner Ideas

• Tater Tot Casserole
• Blackstone Steak
• Air Fryer Shake and Bake Pork Chops

The post Homemade Chicken Strips Recipe appeared first on Bake Me Some Sugar.

I also have the Chick Fil A nuggets recipe, and we also love these. But something about a juicy chicken sandwich always hits the spot. Learn how to make your favorite sandwich at home. You can add on your favorite sauce or hot sauce or eat it with a spread of mayo for a simple topping. The buttery bun is one of my favorite parts. Pair with some waffle fries or coleslaw for the perfect lunch or dinner. 

Pair your spicy chicken sandwich with this frosted limeade. Also, check out my loaded grinder sandwich recipe. It’s loaded with ham, salami, turkey, grinder salad, and more.

This Spicy Deluxe Chicken Sandwich Is…

• Copycat Chick-fil-A recipe that gives you the same flavor as ordering from your favorite fast food restaurant. 
• A spicy chicken sandwich is made with breaded chicken. You can easily make it a grilled, spicy deluxe. 
• This recipe is made with simple ingredients you might have on hand in your pantry.  You can change the ingredients to fit your special dietary needs or flavor preferences. 
• This spicy sandwich is one of the most popular sandwiches in the fast food chain. You can make this on Sunday when you go through the drive-thru for this delicious treat. 

Ingredients You Will Need

I used the following ingredients for this spicy Chick-fil-A Sandwich. The measurements are in the recipe card below.

• Chicken: Reach for boneless skinless chicken breast that you will cut down and then pound flat.
• Dill Pickle Juice: It needs to be dill, not sweet. Dill pickles have the best liquid for the marinade. 
• Flour: I used all-purpose flour, but you could swap the flour if you need to. 
• Powdered Sugar: A little sugar helps to give this sandwich a tried and true Chick-fil-A flavor. 
• Spices: Salt, Cayenne Pepper, Black Pepper, Paprika 
• Egg 
• Milk 
• Peanut Oil: I used this to fry the chicken, but you can use any oil. Just make sure it has a high-heat smoke option. 
• Hamburger Buns: Any bun works for this recipe, including potato buns, multigrain buns, gluten-free buns, etc. I recommend a soft bun. 
• Butter: Real butter adds a buttery flavor to the toasted bun. 
• Toppings: Pickles, Lettuce, Tomato, Pepper Jack Cheese 

How to Make Chick-Fil-A Spicy Deluxe Sandwich

Full steps for this Chick-Fil-A Spicy Deluxe Sandwich are featured in the recipe card at the bottom of the post. This is a quick walk through.

Step One: Soak your chicken in dill pickle juice for 1 hour up to 6 hours. I tend to do 1-2 hours, and it works great. 

Step Two: Heat peanut oil in a large skillet to 375 degrees Fahrenheit. Use a thermometer to monitor the temperature. 

Step Three: Drain off the pickle juice and pat the chicken dry. Then, in a bowl, add your dry ingredients and another bowl for an egg wash. 

Step Four: Dredge the chicken in the milk and flour, shaking off excess flour. I repeat this step twice. 

Step Five: Place the chicken in the hot oil and fry for 5 minutes on each side or until fully cooked. 

Step Six: Toast your buns on the stove in a skillet. Once toasted, add the crispy chicken and veggies and devour. 

Note: The cook time will vary depending on the thickness of your chicken. The chicken is done when it reaches 165 degrees Fahrenheit internally.

How To Air Fry

Are you looking for a Chick-fil-A air-fried chicken sandwich recipe? If so, you can easily cook this chicken in your air fryer. 

1.  Marinate the chicken, then bread the chicken the same way as listed on the recipe card. 
2. Then, you will place the chicken in your air fryer basket and liberally spray them with an oil mister. 
3. Cook in a preheated air fryer at 370 degrees for 10-12 minutes. Flip halfway through, and then spray again with oil. 
4. Once the chicken is fully cooked, remove and assemble the sandwich. Use a meat thermometer to make sure the chicken is fully cooked. 

Storing Leftovers

If you are lucky enough to have leftovers, you can refrigerate the leftovers. Don’t assemble the sandwiches until ready to serve. That way, if you don’t eat all your crispy chicken filets, you can refrigerate them easily enough.

Place in a freezer bag or container and freeze for 2-3 months. Then thaw in the fridge overnight, or defrost and heat straight from frozen.

FAQs

Here are some questions for making these spicy Chick-fil-A chicken sandwiches.

More Chicken Recipe Ideas

• Salsa Chicken
• Jalapeno Popper Chicken
• Honey Lime Chicken Thighs
• Chicken Parmesan
• Chicken Shrimp Alfredo

Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Copycat Chick-Fil-A Spicy Deluxe Sandwich

Copycat Chick-Fil-A Spicy Deluxe Sandwich is a juicy seasoned and breaded chicken sandwich that is paired with a toasted bun, lettuce, tomatoes, pickles, and pepper jack cheese. This spicy chicken sandwich is just as good as running through a drive thru.

Course Dinner

Cuisine American

Keyword breaded chicken sandwich, chick fil a chicken sandwich, chick fil a spicy deluxe, chick-fil-a spicy deluxe sandwich, spicy chick fil a chicken sandwich, spicy chick fil a sandwich, spicy chicken sandwich, spicy deluxe sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8

Calories 415kcal

Author Kelsey

Equipment

• KitchenAid Gourmet Meat Tenderizer, One Size, Black
• Cast Iron Skillet

Ingredients

• 4 chicken breasts cut in half, and the pound flat.
• 1 cup dill pickle juice
• 1 egg
• 1 cup milk
• 1 1/2 cup all purpose flour
• 2 tablespoons powdered sugar
• 2 teaspoons salt
• 1 1/2 teaspoon black pepper
• 2 teaspoons cayenne pepper
• 1/2 teaspoon paprika

Topping Items

• 8 Hamburger Buns
• 2 tablespoons butter
• Pickles
• Tomato
• Lettuce
• Pepper Jack Cheese

Instructions

• Start by taking your chicken breasts, and slice in half to make a thinner piece of chicken.
• Then you will want to use meat hammer and pound out the chicken to make it thinner. Too thick of chicken will not cook up properly. Now if your chicken is thin already skip cutting in half and pounding it out.
• Soak your chicken in pickle juice in an airtight container for 1 hour up to 6 hours.
• Drain off juice once it has marinaded and then pat dry with a paper towel.
• Heat your peanut oil up in a large pot or skillet on the stove. You want it to read 375 degrees Fahrenheit.
• While oil is heating up you will mix up your flour, powdered sugar, salt, and spices and pepper in a dish. Stir to mix.
• Then create an egg wash in another bowl by whisking the egg with the milk.
• Start by dredging the chicken pieces in the milk then the flour mixture. Coat both sides in the flour, shaking off excess.
• I repeat the coating twice, and then fry for 4-5 minutes per side. Make sure the internal temperature of the chicken reads 165 degrees.
• Then in a skillet on the stove heat a pan on medium heat. Butter the inside of the buns, and toast for 2-3 minutes or until golden.
• Then assemble your spicy deluxe sandwiches, and serve and enjoy.

Air Fryer Direction

• Follow the same direction as marinating chicken, and breading the chicken.
• Preheat your air fryer to 370 degrees.
• Dredge in the milk mixture then flour mixture. Repeat for a thicker breading. Make sure to shake off excess flour.
• Place chicken in the preheated air fryer. Spray liberally with an oil mister. This will make chicken golden brown. Cook for 5-6 minutes.
• Flip chicken and spray the other side with oil liberally, and cook an additional 5-6 minutes or until the chicken is fully cooked.
• Then toast your buns, and assemble your Chick Fil A Spicy Deluxe Sandwiches!

Notes

Chicken – The cook time varies as each piece of chicken will be slightly different in size. Cook until the chicken reaches 165 degrees and is fully cooked.

Cutting Chicken – If your chicken is very thick, slicing it to make it split into two thinner chicken fillets is what I did. If you bought thin filets you don't have to cut your chicken thinning it out.

Soaking in Pickle Juice – This will help lock in moisture and slightly flavor the chicken. I prefer a less time to marinade so I soak generally 1-2 hours max.

Spice Factor – These are not that spicy. If you want to make more spicy add in some red pepper flakes to ramp up the heat. Or do less cayenne for a milder fried chicken sandwich.

Meat Hammer – You do not have to use a kitchen mallet. You can easily use a rolling pin to help thin out the chicken.

Nutrition

Serving: 1g | Calories: 415kcal | Carbohydrates: 52g | Protein: 29g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 87mg | Sodium: 1785mg | Fiber: 2g | Sugar: 13g

The post Copycat Chick-Fil-A Spicy Deluxe Sandwich Recipe  appeared first on Bake Me Some Sugar.

Serve your creamy Tuscan chicken with a bed of pasta, and rice, or even pair with your favorite roasted vegetables for a comfort food dinner that kids and adults will devour down to the last drops.

If you are a fan of chicken, I have a few more recipes for you to consider for meals later on in the month. Try out my Kung Pao chicken, oven-baked chicken breasts, or my buffalo chicken pasta. All are great family-friendly meals. Or try my easy-marry-me chicken recipe for another tasty dish.

What is Tuscan Chicken

Tuscan chicken is a delicious chicken recipe that was created by the Tuscany cuisine. A chicken breast that is paired with herbs, sun-dried tomatoes, and spinach, and smothered in a creamy and rich sauce.

You can serve it with crusty bread for soaking up the sauce or even noodles to elevate the overall flavor of the dish.

Reasons You Will Love This Recipe…

• This easy chicken recipe is loaded with flavor. It is a blend of savory, salty, and tantalizing flavors all in one dish.
• You will find the chicken is smothered in a rich and creamy sauce. It is great for elevating the presentation value and flavor.
• You will find the prep of this dish is easy, and it doesn’t take that long to cook up either.
• Easily customize the recipe with different ingredients to tailor to your flavor preferences.

Ingredients

Chicken: Reach for a lean and skinless chicken breast for this recipe. Now you can use other cuts but I find the boneless skinless chicken is best.

Italian Seasoning: This is a blend of herbs that is going to add a lot of depth to the chicken.

Garlic: Fresh minced garlic is used to help offer complexity to the chicken. You can also buy jarred minced garlic for a shortcut.

Salt and Pepper: You will season the chicken with additional salt and black pepper.

Chicken Broth: You will use chicken broth for the base of the sauce. It will help to tenderize the chicken as well.

Heavy Cream: Heavy whipping cream is going to richen the sauce and create a creamy texture.

Spinach: You will add in some spinach at the end of cooking to cook till it is wilted down. It will add some earthy tones but also nutrients and color to the chicken.

Sundried Tomatoes: You can find these at the store, and they offer a sweet and tangy flavor which makes this dish over the top in the flavor department.

Parmesan Cheese: I love parmesan as it offers a nutty but also tangy twist of flavor. Chicken and parmesan go together nicely.

Lemon Juice: The lemon will balance out the flavors in this chicken dish. The citrus truly completes the recipe.

Variations to Recipe and Substitutes

Vegetables: Consider adding in some vegetables for added flavor. Artichokes, asparagus, mushrooms, bell peppers would add lots of flavor.

Cheese: Pecorino or Romano would be a great swap for the parmesan cheese. Or you can opt for a dairy-free substitute if you need it.

Red Pepper Flakes: Want a spicy chicken? If so, add some red pepper flakes, 1/4-1/2 teaspoon depending on how spicy you want the chicken.

White Wine: Instead of the lemon juice or in addition to the lemon juice add a splash of white wine. You could do 1/4 cup to richen the savory sauce even more.

Half and Half: Light up the sauce a bit with half and half instead of heavy cream. It will light up the dish a good amount.

Protein: Use any type of boneless chicken cuts you would like. You can do bone-in but just know you have to adjust the cooking time. Or add in some shrimp for a double meat dish.  Or make a Tuscan salmon with salmon filets. Just use an instant-read thermometer to ensure you cook the salmon or protein fully. 

What to Serve With This Chicken Tuscan Recipe

Here are a few items that you can serve along with the chicken Tuscan to create a complete meal that will win everyone over. This Tuscan garlic chicken is one dish I love to make for the whole family or dinner guests as it is an easy chicken dinner that is a great dish to plate up for a stunning presentation value. 

• Pasta of choice
• Rice or Cauliflower Rice 
• Mashed Potatoes 
• Quinoa
• Crusty Bread 
• Salad 
• Zucchini noodles
• Roasted Vegetables or Grilled Veggies
• Etc. 

Expert Tips For Success

• Season to your liking. You can add more or less of the Italian seasoning, salt, pepper, and other ingredients.
• Make sure to use a meat thermometer to ensure the chicken reaches the internal temperature of 165 degrees. This is important to ensure you cook your chicken fully and remove it from the pan once it reaches the proper temperature to prevent overcooking. 
• Use a heavy-duty skillet so you get an even cook on the chicken and the sauce. Cheaper pans can create hot spots and you get an uneven cook on the food. 
• You want to create a nice sear on the chicken in the large skillet. To do so heat on medium heat and cook 2-3 minutes on one side to get a golden brown color to the chicken. This adds tons of flavor to the skinless chicken breasts. 
• The browned bits in the pan can be scraped when you add broth and use a wooden spoon to remove them from the pan. It will make the cream sauce ingredients even more flavorful. 
• If your boneless chicken breasts are too thick, place the chicken in a Ziploc bag or between plastic wrap and use a rolling pin to help pound out the chicken to make it thinner. That will help cook chicken quicker and more evenly. 

Storing

Refrigerate: Refrigerate any of the chicken and sauce you do not eat in an airtight container. The chicken will be stored for 3-4 days in the fridge. Then reheat as you would like.

Freezing: You can also freeze leftovers for 2-3 months. Place in a freezer-friendly container and then thaw in the fridge 24 hours before you plan to eat. Or defrost and reheat straight from the freezer.

FAQs

More Easy Dinner Ideas

• Burgers in the Oven
• Chicken Stuffing Casserole
• Taco Spaghetti

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Tuscan Chicken

Tuscan Chicken is a fantastic easy chicken recipe. Made with juicy chicken breasts, fresh spinach, sundried tomatoes, smothered in a creamy Italian seaoned cream sauce.

Course Dinner

Cuisine Italian

Keyword creamy tuscan chicken, tuscan chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 566kcal

Author Kelsey

Equipment

• Skillet
• Whisk
• Wooden Spoon
• Meat Thermometer

Ingredients

• 2 Tablespoons Oil
• 4 Chicken Breasts
• 1 teaspoon Italian Seasoning
• 1 teaspoon Minced Garlic
• Salt and Pepper to taste
• 1 cup Chicken Broth
• 1 cup Heavy Whipping Cream 35%
• 1 cup Spinach
• 1/2 cup Sundried Tomatoes oil drained
• Parmesan Cheese to taste
• 2 Tablespoon Lemon Juice

Instructions

• Heat a large skillet on medium heat with a little oil in the pan.
• Season your chicken with the salt, pepper, and Italian seasoning. Do both sides of the meat. Then place the chicken in a single layer in the pan.
• Sear one side for 4-5 minutes or until golden brown. then flip and repeat on the oher side of the chicken. You want to ensure the chicken is fully cooked. The internal temperaure should read 165 degrees F.
• Increase the heat to medium-high, and add in the chicken broht. Use a woodne spoon to lightly scrape the botom of the pan to remove any stuck on bits.
• Next you will stir in the heavy cream slowly, and reduce hte heat to medium. Alllow the mixture to simmer and reduce by half. This takes around 8-10 minutes.
• Add in the sundried tomatoes and spinach, and cook until the spinach is wiled.
• Dish up the chicken, and top with parmesan cheese and some fresh lemon juice.

Notes

Chicken: Any cut of chicken can be used, but make sure the chicken fully cooks. Different cuts of bone-in chicken will take longer to cook. 

Sauce: You can use half and half instead of heavy cream to lighten the dish a bit. I do recommend using a whisk to get a creamy sauce. 

Lemon: The fresh lemon juice is optional but it will enhance the flavors tremendously. 

Nutrition

Serving: 1g | Calories: 566kcal | Carbohydrates: 11g | Protein: 52g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 213mg | Sodium: 517mg | Potassium: 1431mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1776IU | Vitamin C: 13mg | Calcium: 84mg | Iron: 3mg

The post Tuscan Chicken Recipe appeared first on Bake Me Some Sugar.

Not to mention this Mexican spaghetti casserole is a kid-friendly dinner. Give it a try for when you want something a little different to serve up your crew. This is a fun taco night dinner that will shock your family. It is a complete meal in one. The best part of all, even picky eaters will gobble up this great recipe. 

This Taco Spaghetti Is…

• Easy 30-minute dinner that takes minimal effort to make. 
• A one-pot meal is a fantastic pasta dish. 
• This is a ground beef dinner that is a budget-friendly dinner idea. 
• A Mexican dinner idea that is a perfectly seasoned meat mixture that uses a packet of taco seasoning. 
• A Mexican spaghetti recipe that uses lean ground beef, tender pasta, diced tomatoes, and more. 
• Kid-friendly dinner that kids will enjoy gobbling up. 

Ingredients You Need

Ground beef – Make sure to drain off the fat once cooked. I prefer a lean ground beef. 

Diced onion – Yellow or white onions offer the best flavor. Finely chop the onion so it doesn’t overtake the flavors of the dish. 

Rotel – Diced tomatoes with green chiles. Rotel tomatoes have tons of flavor. If you can’t find it use a can of diced tomatoes and a can of green chilies in replace of Rotel. 

Water

Spaghetti Noodles – I used spaghetti noodles but you can change it out for a different shape of pasta. Leave the uncooked spaghetti noodles whole or break in half if you don’t have a large enough pan. 

Tomato sauce – This helps enhance the flavor of the pasta dish. 

Taco seasoning  – Use any taco seasoning or make homemade. This is going to give the meat mixture that taco meat flavor for the taco form. 

Shredded cheese – I used sharp cheddar but feel free to swap with a Mexican cheese blend or another variety. 

Modification And Swaps

There are so many ways you can change up this pasta recipe. Here are a few quick changes you could make. 

• Use ground Turkey or chicken in replace of beef. 
• Add in a can of beans. Black beans, pinto, etc. 
• Use a Mexican cheese blend of other flavors of cheese. 
• Mix in a can of drained corn. 
• Instead of spaghetti noodles swap out with angel hair, elbow, shells, rigatoni, etc. 
• Add in ⅓ cup heavy cream right before serving to give a creamier texture. 
• Etc. 
• Pour into a casserole dish, top with cheese and make a taco spaghetti casserole, to melt cheese in oven.

How to Make 

Full directions and measurements for this taco spaghetti recipe are in the printable recipe card at the bottom of the post. 

1. Start by adding ground beef to a large skillet on medium heat. Crumble the meat up, and then add in the onion to cook with beef. 
2. Once the meat is fully cooked. Then drain off any grease from crumbled hamburger meat. 
3. Add in the taco seasoning, tomato sauce, and Rotel with juice in the can. Stir for a second to incorporate. 

4. Add in the water and stir to combine. Bring to a boil. Break spaghetti noodles in half and place in the skillet. Push down gently to submerge the pasta. 
5. Reduce the heat to low and place the lid on the skillet. Let the spaghetti mixture simmer for around 15 minutes or until the pasta is cooked. 
6. Once the pasta is done, stir in ½ the cheese. Then mix and serve with extra cheese, a dollop of sour cream, cilantro, or other toppings of choice. 

Craving More Taco Recipes

Taco cornbread casserole. |  Chicken Walking Tacos. |  Pulled Pork Tacos | Shrimp Tacos. | Lobster Tacos

How to Store Leftovers

Refrigerate: This makes quite a lot of Rotel spaghetti with ground beef. So for us, we did have extra leftovers. Simply store it in a covered airtight container in the refrigerator for 2-3 days. The whole family will love the leftovers of this delicious dish. 

How to Reheat: To reheat you can warm up in the microwave for a quick reheat. If you make a donut shape with pasta, leaving an empty space in the center of the plate, it reheats more evenly. 

Helpful Tips  

Drain off the grease by using tongs and a paper towel. Gently push the meat to one side of the pan. Then with tongs wad up some paper towels. Use the paper towel to soak up excess grease in the pan. 

It is important to let the dish simmer to cook the pasta. I used my tongs to gently move the pasta around a couple of times to prevent pasta from clumping together. 

Once the pasta is fully cooked stir in some of the cheese. This will help thicken up the dish just a bit. Then use the remaining cheese to top each individual plate. 

FAQs

Here are some helpful questions and answers for this one-pot ground beef recipe. This taco pasta recipe is one that is easy, but these questions can help you cook with success.

More Dinner Recipes

Here are more easy dinner ideas like this one pot taco pasta! Try out these other dinner recipes.

• Crack Chicken Spaghetti Squash
• French Dip Sliders
• Condensed Canned Soup Recipes

Have you tried the recipe? If so, please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Taco Spaghetti Recipe

Taco Spaghetti is a one pot dinner that is loaded with seasoned ground beef, Rotel, tender pasta, and topped with cheese and sour cream. An easy one pot Mexican spaghetti recipe.

Course Dinner

Cuisine Mexican

Keyword creamy taco spaghetti, ground beef recipe, mexican dinner idea, mexican spaghetti mexican spaghetti recipe, one pot ground beef recipe, one pot taco pasta, rotel spaghetti with ground beef, spaghetti taco, taco spaghetti casserole

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 -10 servings

Calories 556kcal

Author Kelsey

Equipment

• Manual Rotary Cheese Grater
• MJIYA Silicone Kitchen Tongs (7 inch), High Heat Resistant to 480°F 
• Deep 12 Inch Skillet

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning or 1/4 cup homemade taco seasoning
• 8 ounces tomato sauce
• 1 can Rotel 10 ounces
• 1/4 cup onion diced
• 3 cups water
• 8-9 ounces spaghetti noodles
• 2 cups shredded cheese sharp
• Topping: Sour cream cilantro, etc. (optional)

Instructions

• In a large skillet on the stove, heat on medium-high and cook your ground beef. I did season with salt and pepper, but this is optional.
• Add in the diced onion when the ground beef is mostly cooked. Finish cooking until the meat is fully cooked then drain off grease.
• Pour in the taco seasoning, tomato sauce, and Rotel with the juice. Mix well.
• Pour in the water, and then break spaghetti noodles in half and place in skillet.
• Cover the pasta with water, by pushing it down gently into the water. Bring the mixture to a boil.
• Once the taco spaghetti mixture is boiling reduce heat to low and simmer for 15 minutes or until the pasta is done.
• When the spaghetti is done I stir in 1 cup of cheese to give it a creamy texture.
• Then serve with cilantro, more cheese, and sour cream, or serve the taco spaghetti plain.

Video

Notes

Pasta – I used a protein pasta but any spaghetti noodles works for this. Make sure that you press into water or the pasta will not soften.

Fan Pasta – When I put pasta in the pot I kind of fanned it out spreading it over the pan. This helps prevent sticking. You can open and lightly stir with tongs while cooking to ensure the pasta won't stick.

Rotel – If you can't find rotel do a can of diced tomatoes and a small 4 ounce can of green chiles in replace. Leave the juice in the cans.

Nutrition

Serving: 1g | Calories: 556kcal | Carbohydrates: 69g | Protein: 29g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 880mg | Fiber: 4g | Sugar: 4g

The post One Pot Taco Spaghetti Recipe appeared first on Bake Me Some Sugar.

This is my spin on homemade Elotes, and it won’t leave you disappointed. Made in just 15 minutes, it’s slathered in tasty crema, mayo, and more!

Whether you are hosting dinner or want something festive and new, be sure to try out my Mexican shrimp guacamole bites, Mexican chicken spaghetti casserole, Instant Pot Mexican casserole, or easy taco cornbread casserole.

What is Elote?

Elote is a Mexican street corn that is bursting with flavor. Sweet corn that is cooked to perfection and then smothered in a creamy mayonnaise-based sauce and topped with spices, Cotija cheese, and more. This Mexican Elote corn is such a popular side dish.

Why you will enjoy this Mexican Elotes recipe…

Here is my top reason why I love this Mexican street corn recipe!

• It tastes like a carnival or festival food!
• Only 7 ingredients.
• Super flavorful!
• Gorgeous presentation for entertaining!
• Less than 20 minutes from start to finish!
• Kid-friendly.

Ingredients

Corn – You’ll need to find in-season corn on the cob for this Mexican Elotes recipe. Be sure to remove the husks for easier eating. Try these easy corn-on-the-cob holders for less mess when it comes to eating.

Cojita Cheese – Using Cojita cheese adds a ton of flavor and gives it the traditional Mexican street corn appearance.

Mexican Crema – Oh, it doesn’t get better than Mexican Crema! What makes Mexican crema so good is that it has a higher fat content and doesn’t have the tanginess sour cream typically has.

Mayonnaise – Adds more creaminess and a touch of zestiness. Be sure to use real mayo and not Miracle Whip because they aren’t the same!

Lime – Lime juice pairs beautifully with the other flavors. Plus, it balances the creaminess and sweetness of the corn.

Cilantro – If you aren’t a fan of cilantro, it’s fine to omit it, but be sure to use chopped parsley or oregano, at least. The street corn will look better with a “pop” of green color from the fresh herbs.

Tajin Seasoning – It has a lovely salty flavor with a hint of citrus and spice. It’s an excellent pairing with the corn on the cob.

Variations to Recipe

Sour cream – If you don’t have any Mexican crema, it’s fine to swap it for sour cream. While the result won’t be exactly the same, it will be similar.

Seasonings – It’s okay to swap the Tajin seasoning for your favorites. Chili powder is a great option. You can also add a sprinkle of cayenne pepper too.

Lemon – You can use lemon juice instead as an alternative to lime juice. While it is a little different flavor, the Mexican Elotes need some citrus to balance the flavors.

Feta cheese – If you can’t access Cojita cheese, you can use Feta instead. They taste similar, and both have a crumbly texture.

How to Make

You’ll find the full printable recipe card below on how to make Mexican Elotes from scratch.

1. Boil the corn until it is tender.
2. Combine the mayonnaise, lime juice, and Mexican crema in a bowl. Mix well.
3. Chop the fresh cilantro finely.
4. Drain the corn and let cool for 10 minutes or so.
5. Using a pastry brush, add the sauce on top. Sprinkle with Cojita cheese, tajin seasoning, and chopped cilantro. Serve and enjoy!

Expert Tips

• Always use fresh corn on the cob. It tastes the best, and the texture would be greatly affected by using frozen.
• For a fun twist, roast or grill it instead of boiling it. Traditional Mexican street corn is made on the grill.
• While you can eat the corn chilled, it tastes way better when it’s hot. Serve immediately for best results.

Storing

Wrap each piece of street corn in aluminum foil or a piece of plastic wrap. Then put it in a sealed container. It will last up to 5 days.

Reheat in the oven to 350 degrees for 10-15 minutes for best results.

Frequently Asked Questions

Related Recipes

• Corn Salad
• Instant Pot Potato Corn Chowder
• Creamy Corn Pasta
• Homemade Creamed Corn
• Sweet Corn Fritter
• Creamy Skillet Corn with Cream Cheese

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Elote Recipe (Mexican Street Corn)

Serve up this elote corn on the cob for a delicious and easy side dish, snack or appetizer. Corn on the cob that is topped with a creamy sauce of Mexican crema and mayonnaise, a sprinkle of Tajin, and Cotija cheese and lime. A must make sweet corn recipe.

Course Appetizers and Snacks

Cuisine Mexican

Keyword elote corn, elote street corn, mexican street corn

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 217kcal

Author Kelsey

Equipment

• Large Pot

Ingredients

• 4 corns on the cob husk removed
• ½ cup cotija cheese
• 1/3 cup Mexican crema
• 1/3 cup mayonnaise
• 1 lime juiced
• 2 tablespoons cilantro chopped
• 1 teaspoon tajin seasoning

Instructions

• Bring a pot with water to a full boil. Add the corn and cook for 5 minutes or until the corn kernels are tender.
• Remove corn from the hot water and place on a plate.
• In a bowl you will add the Mexican crema, mayonnaise and lime juice. Mix well.
• Brush the warm corn with the Mexican crema mixture. Then sprinkle on the Cotija cheese, Tajin, and fresh cilantro.
• Serve immedietaly.

Notes

Corn – Reach for fresh and plump corn on the cob for this recipe. Fresh corn is best. 

Cotija Cheese – If you can’t find cotija cheese you can easily swap it with feta cheese if need be. 

Cilantro – Optional topper. If you are not a fan of cilantro feel free to swap with parsley. 

Tajin – Add a little or a lot depending on your flavor preference. 

Nutrition

Serving: 1g | Calories: 217kcal | Carbohydrates: 4g | Protein: 4g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 414mg | Potassium: 33mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 202IU | Vitamin C: 5mg | Calcium: 131mg | Iron: 0.3mg

The post Mexican Elote Recipe Street Corn appeared first on Bake Me Some Sugar.

Use this homemade tomato sauce for topping spaghetti, using in lasagna, or smother your meatballs in the sauce. No matter how you serve it up, its a family favorite.

This Spaghetti Sauce Recipe Is…

• Ready in about an hour. It doesn’t take too long to make this homemade sauce.
• I used two types of meat, but you can always use just one type if you prefer.
• Family favorite sauce that is picky eater approved!
• Made with canned tomatoes for easy prep.

Ingredients Needed

Full measurements of ingredients for the meat sauce recipe is in the printable recipe card at the bottom of the post. This is a quick view of ingredients.

Tomatoes – The base of a tomato sauce is of course tomatoes. I used crushed tomatoes, diced tomatoes, and tomato paste.

Broth – Chicken or vegetable broth is needed to enhance the sauce.

Onion – White or yellow onion works for this.

Meat – Ground beef and Italian Sausage used, or swap for ground pork.

Garlic -Fresh cloves that are minced.

Sugar – The sugar helps counteract the acid in the tomatoes.

Seasonings – Italian seasoning, ground black pepper, salt, and fresh parsley.

Tip: San Marzano tomatoes are very popular for making sauce. They are a plum tomato that offers a sweeter and less acidic flavor. So feel free to use this brand instead of a different brand of tomatoes.

How to Make

Full directions are in the printable recipe at the bottom of the post. This is a visual walk through.

Step 1: Cook Meat and Onions

In a Dutch oven or large skillet you will cook your ground beef and pork. Then add in the diced onions and cook until the meat is no longer pink, and the onions have softened.

Step 2: Add in Spices

Next add in the garlic, and let it cook for a minute. Then you will add in the sugar, Italian seasoning, salt, pepper, and parsley. Cook for 2-3 minutes.

Step 3: Simmer Tomatoes

Next you will add in the tomato pasta in the pot, crushed tomatoes, diced tomatoes and broth. Stir well.

Then simmer the meat mixture on medium heat till it boils. Then reduce to low and cover and simmer the sauce.

You can simmer for 45 minutes to 4 hours. The longer the sauce simmers the richer the flavor. Add up to 1 tablespoon of sugar if you need to adjust the flavor.

Storing

Refrigerate any of the homemade meat sauce for up to three days in the fridge. Just place in an airtight container. Or if you want you can freeze the sauce in a freezer bag or freezer sealed container for up to six months.

Reheat the sauce in the microwave or warm it up on the stovetop in a pan. I recommend heating the sauce on low until it is warmed all the way through.

FAQs

Related Recipes

Want more tasty meals like this spaghetti recipe? Check out these other easy dinner ideas below.

• Crockpot Chicken Parmesan Pasta
• Cream Cheese Pasta Sauce
• Warm Tomato Brie Pasta
• Instant Pot Sausage Rigatoni

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Spaghetti Sauce

Whip up this homemade spaghetti sauce recipe. It has ground beef and Italian sausage in the recipe. A simple and delicious homemade meat sauce to serve with spaghetti, lasagna, or even pair with meatballs and more.

Course Dinner

Cuisine Italian

Keyword homemade spaghetti sauce, meat sauce, spaghetti sauce

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 12 servings

Calories 64kcal

Author Kelsey

Equipment

• Dutch Oven or large skillet
• Wooden Spoon
• Garlic Press
• Meat Chopper

Ingredients

• 1 pound lean ground beef
• 1 pound bulk Italian sausage or ground pork
• 1 large onion peeled and chopped
• 6 gloves fresh garlic peeled and minced
• 3 tablespoons granulated sugar divided
• 1 tablespoon Italian seasoning blend
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ¼ cup fresh parsley chopped
• 6 ounce can tomato paste
• 28 ounce can crushed tomatoes
• 15 ounce can diced tomatoes with basil garlic, and oregano (or regular diced tomatoes)
• ½ cup chicken or vegetable broth

Instructions

• In a Dutch Oven or heavy duty pot you will add your beef and sausage and cook until browned all the way through. I use a meat chopper to break up the meat. You will also add in the onion and cook until the onion is softened.
• Drain off any grease from the meat.
• Next you will add in the minced garlic and cook for one minute. Then add in 2 tablespoons sugar, Italian seasoning, salt, pepper, and the parsley.
• Stir well and then mix in the tomato paste, crushed tomatoes, and diced tomatoes along with broth.
• Bring mixture to a boil, and then reduce the temperature to low and simmer for 45 minutes to 4 hours. The longer you simmer the meat sauce the richer the flavor.

Notes

Slow Cooker Method– Cook meat as directed with onions. Then add all the ingredients into the slow cooker and cook on low setting for 5-6 hours for a hands off cooking method. 

Simmer Sauce – You can serve the sauce after 45 minutes of it simmering. But the longer it cooks the richer and deeper the flavor of the sauce. 

Meat – I used ground beef and Italian sausage, but you can use one type of meat if you prefer. Or swap the Italian sausage with ground pork. 

Meatless – Leave out the meat if you want a meatless tomato sauce. 

Nutrition

Serving: 1g | Calories: 64kcal | Carbohydrates: 3g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 219mg | Potassium: 139mg | Fiber: 0.1g | Sugar: 3g | Vitamin A: 106IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 1mg

The post Homemade Spaghetti Sauce Recipe appeared first on Bake Me Some Sugar.

It is like a Cajun chicken noodle soup but with rice instead of pasta. Now you could swap to pasta for another great option for a dinner. This soup takes about 30 minutes from start to finish! A 30-minute dinner that is a family favorite.

Now if you are new to Cajun food, it does have a bit of heat. I find this is a spicy chicken soup, but of course you can make it spicier or opt for a milder soup if you prefer. It all depends on the spices you use.

This Cajun Soup Is..

30 Minute Meal – It takes just 30 minutes to make this from start to finish. A complete recipe to whip up and serve your crew in half an hour.

Juicy Chicken – The chicken is bursting with flavor and juices. This is the perfect soup for a cold night to warm you up from the inside out.

Lime Juice – Drizzle a lime wedge over your bowl and let them lime juice enhance all the flavors and tickle your taste buds with flavors. It truly transforms the soup.

Creamy soup – Now if you wanted to make it a creamy soup, add in some cream cheese at the end of cooking, to create a creamy broth.

Ingredients

Oil

Chicken – You will use cubed pieces of chicken for this recipe. Reach for any of your favorite boneless chicken.

Salt and Pepper

Creole Seasoning – You can use creole or any Cajun seasoning of choice for this soup.

Rice – You will want to use a long grain white rice for this recipe. I find it offers the best texture.

Onion – Yellow or white onion will work for this recipe.

Celery – Finely dice up the celery for this recipe.

Bell Pepper – You can use a red, orange, or yellow pepper for this. Now, if you don’t have that you can use a green bell pepper.

Broth – Chicken broth or bone broth both work for this soup.

Tools Needed

• Stockpot or Dutch Oven
• Vegetable Chopper

How to Make

Full steps on how to make Cajun chicken soup is in the printable recipe card. This is a quick walk through, scroll all the way to the bottom of the post.

Step One: Saute Chicken

In a stockpot or Dutch oven you will add part of the oil and heat it on medium heat. Then you will season the chicken with the creole, salt, and pepper.

Sear the chicken for about 6-8 minutes.

Step Two: Add Vegetables in With Chicken

Now you will add your prepped vegetables in the Dutch oven with the chicken. Add oil if you need. Cook the onions and peppers until they are slightly charred, this takes 6-8 minutes.

Step Three: Tomato Paste and Broth

Next add in the tomato paste and cook for 1-2 minutes. You want the tomato sauce to become fragrant, this will enhance the flavor of the soup tremendously.

Step Four: Rinse and Cook Rice

Rinse your rice in cold water, and then place the rice in a pot with water. Cook until the rice is fluffy and fully cooked. Once it is done you will add the rice into the Dutch oven.

Then you will add in the cooked rice, and broth. Bring the mixture to a boil, and then once heated turn off and serve.

Storing Leftovers

Store your leftover Cajun soup in an airtight container in the fridge for 2-3 days. You can warm it up on the stove top or you can heat up the leftover soup in the microwave.

You will find that freezing the soup works, but the rice will become a bit more tender and it can break apart a bit.

FAQs

Related Recipes

Want more creole inspired recipes? If so, check out these other Cajun recipes featured below.

• Cajun Jambalaya
• Crock pot Cajun Alfredo
• Shrimp Gumbo
• Shrimp Po’Boy Sliders

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Cajun Soup

Cajun chicken soup is loaded with diced chicken, celery, bell pepper, creole seasoning and rice. This is a must make Cajun soup recipe.

Course Dinner

Cuisine American

Keyword cajun chicken soup, cajun soup, chicken cajun soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 163kcal

Author Kelsey

Equipment

• Dutch Oven
• Vegetable Chopper

Ingredients

• 2 Tablespoons Oil divided
• 2 cups Chicken chopped
• Salt and Pepper to taste
• 1 Tablespoon Cajun Seasoning
• 1 cup Rice or 1 1/2 cups Cooked Rice
• 1 Small Onion diced
• 2 stalks Celery diced
• 1 small Sweet Bell Pepper diced
• 1 Tablespoon Tomato Paste
• 4 Cups Chicken Broth

Instructions

• Add half the oil in a Dutch oven or stock pot on medium heat.
• Season the chicken with the Cajun seasoning, salt and pepper. Then you will add the chicken to the hot pot and cook the chicken for 6-8 minutes.
• While the chicken is cooking you will want to rinse and then cook your rice as directed on the package. I did 1 cup dry rice.
• Dice up the vegetables and add it into the pot with the chicken and continue cooking for another 6 minutes to char the vegetables a bit.
• Add in the tomato paste and cook an additional 1-2 minutes, you want the tomato to become aromatic. It will darken a bit in color as it cooks.
• Then add the cooked rice and the chicken broth. Stir and bring the mixture to a boil. Once it boils, turn off the soup, and serve.

Notes

Chicken – Dice up the chicken into 1-inch cubes. You will use any raw chicken. 

Creole – You are welcome to use creole or any Cajun seasoning as you would like. You can control the spice factor. 

Rice – You can also cook up a brown rice if you would like. You just can’t use instant rice for this recipe. 

Nutrition

Serving: 1g | Calories: 163kcal | Carbohydrates: 7g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 940mg | Potassium: 231mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1055IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg

The post Cajun Chicken Soup Recipe appeared first on Bake Me Some Sugar.

A restaurant style chicken tortilla soup that takes no time to make. Reach for a rotisserie chicken or grab some shredded chicken from your freezer that you prepped ahead of time.

Make sure to try out my Instant Pot potato corn chowder, or crockpot Zuppa Toscana soup.

Equipment You Will Need

• Dutch Oven or Soup Pot
• Garlic Mincer
• Soup Ladle

Ingredients Needed

Olive Oil – A little oil is going to ensure the veggies soften and add flavor to the soup.

Onion, Jalapeno, Garlic – All these of these will truly transform the flavor of your taco soup recipe.

Chicken Broth – The broth enhances the flavor tremendously and really adds richness to the soup.

Diced Tomatoes and Rotel – You will use a can of diced tomatoes and a can of Rotel which is diced tomatoes with green chiles.

Black Beans – Make sure to rinse and drain the beans before adding into the soup.

Cooked Chicken – Shredded or diced chicken will be used for this recipe. If you do not have pre-cooked chicken then just cook up some raw chicken and shred.

Corn – Drain corn or use frozen corn. Either will work for this recipe.

Cumin and Chili Powder – The two spices I used to flavor the soup even more. Then season with salt and pepper.

How To Make

Full steps on how to make chicken tortilla soup are in the printable recipe card. Scroll to the bottom of the post to see full directions.

Step One: Saute Vegetables

Heat oil in Dutch oven or soup pot, and heat over medium heat. Then add in the onions and saute till 2-3 minutes. You want the onions to soften and turn lightly golden. Then add in the garlic cloves and jalapeno. Cook another 2-3 minutes.

Step Two: Simmer Broth Mixture

Add in the chicken broth, tomatoes, and Rotel mixture. Bring the mixture to a simmer on medium-high heat. Once it boils reduce heat to just simmer.

Step Three: Add Chicken and Beans

Next add in chicken, beans, corn, and seasoning. Simmer for another 10 minutes.

Once it is done simmering, serve with your favorite toppings.

Storage 

Refrigerate – Store your leftover soup in an airtight container in the fridge for up to three days. You will be able to reheat in the microwave or even in a small pot on the stovetop. This Mexican-inspired soup reheats really well.

How to freeze – You can also freeze any of the soup you don’t plan to eat right away. It will freeze for up to three months. Just store in a freezer bag or freezer friendly container. Then thaw in the fridge overnight before you reheat.

FAQs

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Chicken Tortilla Soup

Chicken Tortilla Soup uses southwest spices, shredded chicken, black beans, corn, tomatoes and more to create this hearty and comforting soup. Try out this tortilla soup recipe today for you and your family.

Course Dinner

Cuisine American

Keyword chicken tortilla soup, taco soup, tortilla soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 75kcal

Author Kelsey

Equipment

• Dutch Oven
• Soup Ladle

Ingredients

• 2 tablespoons olive oil
• 1 small onion minced
• 3 garlic cloves minced
• 1 20 ounce can of diced tomatoes with juice
• 1 6 ounce can of Rotel with juice
• 1 can 14 ounce can black beans
• 1 1/2 cups corn
• 4 cups chicken broth
• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• salt and pepper to taste

Instructions

• Add oil into Dutch oven or soup pan, and heat over medium heat.
• Add in the onions and cook for 2-3 minutes or until it softened and lightly golden brown.
• Next add in the diced jalapeno pepper and garlic cloves. Cook for an additional 2 minutes.
• Next add in the broth, tomatoes with juice, and Rotel with juice. Heat on medium-high heat. Once it boils, reduce heat to simmer.
• Pour in the cooked chicken, black beans and corn, along with seasonings. Cook for 10 minutes while it simmers.
• Then season with salt and pepper to taste and add any of your favorite garnishments on top of the soup.

Notes

Optional Garnishes: Cilantro, Avocado, Shredded Cheese, Sour Cream and Tortilla Strips

Note: salt and pepper are optional depending on the salt of the canned items used and the amount of chili powder used.

Nutrition

Calories: 75kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 454mg | Potassium: 128mg | Fiber: 1g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

The post 30 Minute Chicken Tortilla Soup Recipe appeared first on Bake Me Some Sugar.

If you are a fan of pork, this easy pork chop recipe is a great item to add into your dinner rotation. Dredge, pan fry to crisp up the breading and finish off your pork in the oven. 

Also try my almond crusted pork chops for another way to cook them. 

This crispy pork chop is great paired with some tangy cucumber and onions, broccoli salad, or even a side of coleslaw. 

This Pork Chops Recipe Is…

• 30 minute dinner 
• Made with boneless pork chops
• Simple ingredients
• Kid friendly recipe
• Crispy coated pork chops

Ingredients 

• Pork Chops – I recommend using boneless as I did. But you are very welcome to use bone-in the cook time will be longer.
• Bread crumbs – I used Panko but a classic bread crumb works.
• Flour
• Salt & Pepper
• Eggs
• Seasoning

How to Make Breaded Pork Chops

Here is all you need for this breaded baked pork chops recipe!

Step One: Preheat And Prep Pan

Start by preheating your oven, and prepping a rimmed baking sheet. 

Step Two: Season Dry Ingredients

Add your dry ingredients and spices to the flour mixture in a bowl. Mix well. 

Step Three: Egg Wash

Whisk your egg and place in a shallow bowl. Then pat dry your pork chops with a paper towel. 

Note: I used about 1 inch boneless pork chops. Adjust cook time depending on thickness. 

Step Four: Dredge and Heat Oil

Heat the oil in the skillet. Once hot dip raw pork chops in the egg mixture then the flour mixture. Coat both sides of the pork chop. 

Step Five: Sear Pork and Bake

Pan sear to create a crust and then flip and repeat for the other side. Then remove from pan and bake in the oven as directed below. 

Pair these oven baked pork chops with your favorite sides and ring that dinner bell.

How to Know Pork Chops Are Fully Cooked?

Grab a meat thermometer and make sure the internal temperature reads 145 degrees Fahrenheit. 

Depending on the thickness of your chops the cook time in the oven will vary. So if the pork is not fully cooked when the time is up, return to oven and cook longer. 

Storing Leftovers

Refrigerate – Take any of your breaded pork chops and place in an airtight container. Refrigerate for 2-3 days. 

Freezing – Feel free to freeze any leftovers as well. Freeze in a freezer friendly bag or container for 1-3 months. Thaw in fridge overnight, then reheat. 

How To Reheat Leftovers

Microwave – Place pork on a plate and heat for 45 seconds or so. Then carefully flip over and heat for additional time until your chops are warmed. 

Oven – Preheat the oven to 350 degrees Fahrenheit. Place pork chops in a single layer and then bake for 10-15 minutes or until warmed up. 

The oven method will give you a crunchier texture on the breading. Where as the microwave can be a bit soggy, 

Pro Tips For Success

• If you want to use regular breadcrumbs go ahead. Panko breadcrumbs just have a bit more crunch. 
• Some recommend a little pink left in pork chops to ensure they are juicy. 
• Let the pork rest 5-10 minutes once you remove from the oven. This locks in the juices and prevents a dry chop! 
• Pan searing the chops at first helps to ensure you have a crunchy coating. 

FAQs

A few common questions for making these baked breaded pork chops.

More Easy Dinners

• Oven Baked Chicken and Stuffing Casserole
• Stuffed Peppers Casserole 
• Beer Battered Fish 
• Cottage Pie
• Air Fryer Lobster Tails 
• Hamburgers Made in The Oven

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Crispy Breaded Pork Chops

Pan seared breaded pork chops that finish off baking in the oven. An easy crispy pork chop that is juicy on the inside and crunchy coated on the outside.

Course Dinner

Cuisine American

Keyword baked breaded pork chops, breaded baked pork chops, Breaded pork chops, breaded pork chops recipe, crispy pork chops, how to bread pork chops, oven baked pork chops, pork chop recipe

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4

Calories 533kcal

Author Kelsey

Ingredients

• 4 boneless pork chops mine were 1 inch thick
• 1/2 cup all purpose flour
• 1 tablespoon oil
• Salt and Pepper to Taste
• 2 eggs whisked
• ¾ cup Panko bread crumbs
• 1 tablespoon Italian seasoning
• ½ teaspoon garlic powder
• 2 tablespoons Parmesan grated (optional)

Instructions

• Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or foil. Set aside. 
• Next you will add your flour, bread crumbs, garlic powder, Italian seasoning, and salt and pepper in a shallow dish. Mix well. 
• In another bowl add eggs and mix with a whisk. 
• Heat your oil in a skillet on the stove over medium-high heat. 
• Pat pork chops dry then dip in the egg mixture. Next dip in the flour mixture, coating both sides. 
• When the oil in the skillet is hot place pork chops in skillet and cook for 1-3 minutes per side. 
• You only want to crisp up the coating, not fully cook the breaded pork chops. 
• Once chops are golden seared so a single layer on baking sheet. 
• Bake for 15-18 minutes or until the pork chops are at 145 degrees Fahrenheit, when checked with a meat thermometer. 
• Let your baked pork chops rest 5-10 minutes then serve! 

Notes

Let Chops Rest – Letting your pork chops rest for 5-10 minutes once done helps to lock in juices.  This will give you a nice juicy chop. 

Bread Crumbs – You can use regular breadcrumbs as well. Just if you use Italian flavor crumbs, do not add the Italian seasoning into the flour mixture. 

Double Recipe – Feel free to make as many or as few pork chops as you would like. Just do a single layer of chops for frying and baking.

Nutrition

Serving: 1g | Calories: 533kcal | Carbohydrates: 28g | Protein: 45g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 17g | Cholesterol: 198mg | Sodium: 427mg | Fiber: 2g | Sugar: 1g

The post Crispy Breaded Pork Chops Recipe appeared first on Bake Me Some Sugar.

When you make your own sausage you control the ingredients used. Plus you can make a mild or spicy sausage to fit your preference. I did add a little maple syrup for a sweet and savory sausage, but that is optional. You can use this sausage to make these Blackstone breakfast sandwiches.

This is the best breakfast sausages for mixing into sausage balls, making crescent roll sausage bites, or this sausage biscuit casserole.

This Breakfast Sausage Recipe Is..

• Savory Breakfast Sausage
• Easy Ingredients
• Uses Ground Pork
• Made with A Handful Of Seasonings
• Freezer Friendly

Ingredients Needed

• Ground Pork
• Diced Bacon
• Egg
• Maple Syrup – optional
• Oil
• Spices and Herbs

How to Make

Full steps on how to make breakfast sausage is in the printable recipe card. This is a visual walk through on how to make sausage from scratch.

Step One: Start by using a medium bowl and add in the ground pork, and diced up raw bacon.

Step Two: Season with the sage, thyme, garlic powder, nutmeg and salt and pepper. Use your hands to mix to combine the ingredients.

Step Three: Then you will add in maple syrup if you want to have a maple sausage. If you don’t want a sweet sausage, leave the syrup out.

Step Four: Add oil in a skillet and heat on medium heat.

Step Five: Cook the sausage patties for about 3-4 minutes per side. You want the sausage to fully cook and become golden brown on the outsides.

Variations to Breakfast Sausage

• Spice it up with some red pepper flakes or cayenne pepper to create a spicy sausage.
• Swap maple syrup with brown sugar to sweeten up the homemade sausage.
• You could use a white pepper instead of black pepper.
• Change up the seasonings you use to flavor your sausage if you would like. Just mix into the sausage mixture as you would then shape into patties and cook.

Storing Sausage

Here are some tips for storing your breakfast sausage patties! You can freeze them as raw breakfast patties or freeze cooked patties.

Refrigerate – You will want to refrigerate any of the sausage you do not eat right away. Just place in an airtight container and store for up to three days in the fridge.

Then you can reheat in the microwave or in a skillet. If you heat up in a skillet add a little bit of water to prevent the sausage from drying out.

Freezing – You can freeze your patties raw or cooked. Place your cooked patties on a lined baking sheet and freeze for 1 hour. Once the patties are frozen you can place in a freezer friendly container or bag.

For raw patties, I like to use wax paper between each layer of sausage patties. This will prevent the patties from sticking together.

Then freeze for 3-5 months. Thaw the raw sausage patties in the fridge overnight, then cook. You can heat the reheat patties straight from being frozen if you would like.

FAQs

More Breakfast Recipes

• Hashbrown Breakfast Casserole
• Cranberry Muffins
• How to Cook Bacon In Oven
• Bacon Toast Cups

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Homemade Breakfast Sausage

Homemade breakfast sausage is so easy to make. Ground pork, spices, and more. Perfect sausage patties every single time. Try out this recipe for breakfast, brunch, etc.

Course Breakfast

Cuisine American

Keyword breakfast sausage, breakfast sausage recipe, homemade sausage

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 12 patties

Calories 192kcal

Author Kelsey

Equipment

• Skillet

Ingredients

• 1 1/2 pounds ground pork
• 3-4 strips bacon diced
• 1 teaspoon thyme
• 1 teaspoon sage
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon nutmeg optional
• 2 tablespoons maple syrup optional
• 1-2 tablespoons oil

Instructions

• In a medium bowl you will add your pork and diced bacon. Mix to combine.
• Next you will add in the sage, thyme, garlic powder, salt, pepper, nutmeg and then add in the maple syrup if you want.
• Mix well with your hands and form into patties. I made 12 sausage patties.
• Add oil into a skillet and heat on medium heat. Once hot add your sausage into the pan and cook in batches.
• Brown the sausage on the outside and ensure the internal temperature is 145 degrees F to ensure the pork is fully cooked.
• Repeat cooking patties until they are all cooked. Serve and enjoy.

Notes

Maple Syrup – This is optional. I love adding it in for a sweet twist to the sausage. 

Spicy Sausage – Add in some red pepper flakes to make a spicy breakfast sausage. 

Nutrition

Serving: 1g | Calories: 192kcal | Carbohydrates: 1g | Protein: 9g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 465mg | Potassium: 146mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 51IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post How to Make Breakfast Sausage appeared first on Bake Me Some Sugar.

If you love jalapenos you have to try my jalapeno jelly. It is loaded with sweet and spicy flavors and perfect with cream cheese.

This Pickled Jalapeno Recipe Is…

• Easy pickled jalapenos recipe
• Preserve Jalapeno peppers
• Favorite way to make these quick pickled jalapenos
• Garlic cloves added for garlic lover
• Canning Produce Recipe

Ingredients Needed

Distilled White Vinegar – I used white vinegar but you could use an apple cider vinegar if you would like. It will alter the flavor of the peppers.

Granulated Sugar – You will use a little bit of sweetness.

Garlic Cloves – Fresh garlic is going to give a nice hint of savory to the jalapenos.

Salt – Kosher salt works great for this recipe.

Water – You will use filtered water as it will work best, without altering flavor.

Jalapenos – You will use fresh jalapenos for this recipe.

Tools Needed

Here is what you need in terms of tools for these jarred jalapenos!

Glass Jars – You can use pint jars, quart jars or any ball jars. Any canning jars that are an airtight jar work. Plastic containers can melt from the hot pickling liquid.

Knife – You will want a sharp knife for slicing up the hot peppers into strips.

Gloves – If you happen to have sensitive hands, I recommend using gloves. The oils from the jalapenos can burn your hands if you are not careful.

Heavy Duty Pot – You want a heavy duty pot to ensure you get an even cook on the jalapenos and the brine.

How To Make

Full directions on how to make pickled jalapenos are in the printable recipe card. This is a visual walk through on these jalapeno slices.

Step One: Start by adding water, vinegar, sugar, garlic, salt and sliced jalapenos in a medium sized pot. Cook on medium heat

Step Two: Make sure to stir the hot brine often or it will burn the sugar. Cook until the sugar and salt are dissolved. Then bring the hot liquid to a boil, and immediately remove from heat and set aside for 10 minutes.

Step Three: Make sure you have clean jars and then place the sliced peppers in the jars and pour the brine over the peppers and let them sit on the counter for 20 minutes.

Step Four: Next place the lid on the jars, and seal it tight. Store in the fridge for 1-2 months.

Ways To Eat Pickled Hot Peppers

• Top Tacos
• Nachos
• Burgers
• Mix in Pico De Gallo
• Fajitas or other Mexican Food
• Sandwich Condiment
• Etc.

Storing

Once you seal your peppers you will want to refrigerate the jars and store for 1-2 months. Use your best judgement in terms of quality. If in doubt throw it out.

FAQs

Related Recipes

• Pickle Relish
• Canning Dill Pickles
• Canning Roasted Red Peppers

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Pickled Jalapenos

Pickled jalapenos are a sweet and spicy jalapeno. These jalapenos are quick, simple, and great for burgers, tacos, nachos, and more. Give this homemade jalapeno recipe a try with your summer produce.

Course Appetizers and Snacks

Cuisine American

Keyword jalapeno recipes, pickled jalapenos

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

30 minutes minutes

Servings 18

Calories 13kcal

Author Kelsey

Equipment

• 2 8 ounce glass jars
• Knife
• Medium Sized Pot

Ingredients

• 1 1/4 cup water
• 1 1/4 cup white distilled vinegar
• 6-9 medium jalapenos fresh
• 3 tablespoons granulated sugar
• 1 tablespoon kosher salt
• 4 whole garlic cloves peeled

Instructions

• To start you will grab your pot and add the vinegar, water, sugar, garlic, salt and sliced jalapenos in the pan. Bring the pot to medium to medium high heat.
• Stir often cooking until the sugar and salt have dissolved. Then allow the mixture to come to a full boil.
• Remove the jalapenos from the stove once it boils and let them set for 10 minutes to cool.
• Using tons grab your jalapenos and place in a glass jar. Then pour the juice over the top of the peppers, filling to the top.
• Allow the jalapenos to cool for 20 minutes and then seal the jars.
• Store the pickled jalapenos in the fridge for 1-2 months.

Notes

Heat Factor – To leave peppers spicy leave the seeds in the peppers. Or to make the jalapenos mild, remove the seeds and white membrane. 

Thickness – You can slice your peppers as thin or thick as you would like. 

Nutrition

Serving: 1g | Calories: 13kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 389mg | Potassium: 13mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 6mg | Calcium: 3mg | Iron: 1mg

The post Pickled Jalapenos Recipe appeared first on Bake Me Some Sugar.

The warm corn tortillas paired with the spicy shrimp, cabbage slaw, and a creamy shrimp taco sauce really just gives this taco recipe restaurant quality. Give them a try for your next weeknight dinner, or serve to guests.

A 20 minute dinner that takes no time to come together. Pair with some crisp cabbage, cilantro and any other of your favorite taco toppings. Try my fresh spring rolls with shrimp as well for another easy weeknight meal.

This Shrimp Taco Recipe Is…

• Made with fresh ingredients
• Great for a busy weeknight
• Homemade taco seasoning
• Soft corn tortillas
• Healthy shrimp recipe

Ingredients

Fresh Shrimp – You will want to use peeled and deveined shrimp for this recipe. If frozen you can thaw the shrimp first and then marinate.

Seasoning Mix – Chili powder, cumin, onion powder, black pepper, paprika, pepper flakes

Oil – Any oil works, we tend to use canola or vegetable oil.

Fresh Cilantro – This is optional, you are welcome to leave it out if you are not a fan of cilantro.

Garlic – Mince your garlic, or buy jarred minced garlic.

Salt

Lime

Sour Cream – If you do not want to use sour cream you can use a plain Greek yogurt instead.

Corn Tortillas – I used yellow corn but feel free to use any tortillas you want. Even flour tortillas.

Purple Cabbage – Shred up some purple cabbage for a nice crunch to your tacos.

Avocado – You can use fresh avocado or reach for guacamole to replace.

Red Onion

Cotija Cheese

How To Make

Full steps for how to make shrimp tacos are in the printable recipe card at the bottom of the post. This is a visual walk through.

Step One: Add all your spices in a bowl and add in the prepared shrimp. Coat the shrimp fully.

Step Two: Heat a skillet over medium heat with the oil and once hot toss in the shrimp and fully cook your shrimp.

Step Three: Next you will transfer the cooked shrimp to a plate. Then set aside.

Step Four: While the shrimp is cooking you will mix up your crema sauce. Combine sour cream, water, cilantro, garlic, salt, and lime juice. Mix well.

Step Five: Heat up your tortillas, add in some shrimp, cabbage, red onion, avocado, cheese, and drizzle with crema.

Storing Leftovers

If you happen to have leftovers, simply store in an airtight container in the fridge. I recommend storing the shrimp separate from the rest of the ingredients. That way it stays freshest. Same for the leftover cabbage and other ingredients.

Then you can heat and assemble the tacos. The shrimp will store for 2-3 days easily, and then after that use best judgement in terms of keeping or tossing. I only like to keep seafood for 2-3 days max once cooked.

Variations to Recipe

• If you don’t want to make a homemade shrimp seasoning you can use store bought taco seasoning.
• Skip the cilantro if you are not a fan.
• Use flour tortillas in replace of corn tortillas.
• Skip the cabbage and do lettuce instead.

How To Toast Tortillas For Tacos

Here is a two ways you can toast your tortillas for tacos! It is simple to do and will really help bring out all the flavors of the corn tortillas.

Skillet Method – Heat up a heavy duty skillet, and then heat on medium high heat. Once it is nice and hot place the tortillas in a single layer. Depending on size of pan depends how many you can cook at once. Cook for about 30 seconds per side.

Gas Stove – Turn your stove to medium low heat, and toast your tortillas on top of the flame. Use long tongs and then flip every 3-5 seconds to prevent burning. Then once nice and toasted, repeat the process.

FAQs

Related Recipes

• Mexican Coleslaw (great for topping tacos)
• Queso Blanco
• Beef Enchiladas
• Cilantro Lime Chicken

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Shrimp Tacos

These shrimp tacos are filled with seasoned shrimp, cabbage, Cotija cheese and a homemade crema sauce. The shrimp taco sauce truly elevates the flavor of these Mexican tacos.

Course Dinner

Cuisine Mexican

Keyword shrimp taco sauce, shrimp tacos

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 3

Calories 662kcal

Author Kelsey

Ingredients

Shrimp Taco Seasoning

• 1 pound shrimp peeled and deveined
• 3/4 teaspoon chili powder
• 3/4 teaspoon cumin
• 1/4 teaspoon Cayenne pepper flakes
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1 tablespoon oil

For the Tacos

• 8 6 inch corn tortillas
• 2 cups red cabbage shredded
• 1 medium avocado
• 4 ounces Cotija cheese
• 1/2 cup red onion sliced
• 1 medium lime cut into wedges

Cilantro Crema

• 2 tablespoons water
• 2 cloves garlic minced
• 1/2 cup sour cream
• 1/2 teaspoon salt
• 2 limes juiced
• 1/2 cup cilantro minced

Instructions

• In a bowl you are going to add all your spices. Chili powder, cumin, onion powder, black pepper, paprika, cayenne pepper, and then the shrimp.
• Toss to coat the shrimp fully.
• Heat a skillet over medium heat and then add in the oil and get it nice and hot.
• Toss shrimp in and cook until it is fully cooked. Once cooked remove from the skillet and place on a plate. The shrimp will curl in, and become pink and opaque once fully cooked.
• White the shrimp is cooking add your ingredients for crema sauce in a bowl and whisk to combine.
• Heat up your corn tortillas and then assemble your tacos with all your favorite toppings and a drizzle of crema sauce.

Nutrition

Serving: 4g | Calories: 662kcal | Carbohydrates: 56g | Protein: 44g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 300mg | Sodium: 1076mg | Potassium: 1226mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1556IU | Vitamin C: 65mg | Calcium: 456mg | Iron: 4mg

The post Easy Shrimp Tacos with Crema Sauce appeared first on Bake Me Some Sugar.

This coleslaw pasta salad is one that combines two popular summer side dishes into one. A creamy salad great recipe for a family gathering. I whip up this coleslaw macaroni salad and pair it with an easy weeknight meal. It creates a tasty side, with minimal effort. Try my broccoli salad for another side dish.

I do take a quick prep hack and buy a package coleslaw mix , instead of chopping up cabbage and carrots separately. This cabbage salad is versatile in ingredients you can use.

If you want a classic coleslaw I have that as well. Or give my Mexican coleslaw recipe a try as well. Both are an easy recipe and great for summer barbecues. Or try out my three bean salads recipe.

This Salad Recipe Is…

• Cold summer salad recipe
• Great for a weeknight side
• Coleslaw and Macaroni Salad in one
• Easy To Make
• Potluck Friendly
• Make Ahead Side Dish

Ingredients

Head to the grocery store and snag all the ingredients for this delicious recipe. A great cold side dish you can make a day in advance.

• Bag of Coleslaw Mix – So you can cut up your own cabbage and carrots, but it is just as easy to buy bagged cabbage. This has red cabbage and green cabbage mixed in it.
• Macaroni noodles – I used macaroni noodles but any small shells work. Just cook your pasta as directed on the box. Elbow pasta, shells, ditalini pasta, are all great choices.
• Mayonnaise – You are more than welcome to use miracle whip if you prefer. We are a mayo family personally.
• Pepper – You can use a red, yellow, orange or green pepper . Any bell pepper works, I did an orange one for added color.
• Vinegar – I used white distilled vinegar but you are more than welcome to swap in apple cider vinegar if you would prefer.
• Salt and Pepper to taste
• Granulated Sugar
• Celery Seeds – If you don’t want celery seeds you can dice up celery ribs and toss in the salad.

How to Make

Full steps on how to make this macaroni coleslaw are in the printable recipe card at the bottom of the post. This is a visual walk through for this recipe slaw.

Step One: Cook macaroni pasta as directed on the box. I cooked ours to al dente. Once done drain, and run pasta under cold water to cool it down and stop the cooking process. In a medium size bowl add your mayonnaise, vinegar, celery seed, sugar, salt, pepper, and lemon juice.

Step Two: Whisk well to combine the coleslaw dressing. Then you will add in your bagged coleslaw, cooked pasta, and bell pepper.

Step Three: Toss to coat all the ingredients, and then cover and refrigerate at least 1 hour. If you find the mixture is too thick, then add a tablespoon of milk to thin it up.

Variations To Recipe

Here are some changes you can make for this delicious side dish.

• Toss in whole water chestnuts if you would like.
• Finely chopped red onion works great.
• Take a medium cucumber and peel and finely chop it up.
• If you don’t want a homemade coleslaw dressing you can buy a creamy dressing for coleslaw. Find it in the produce section.
• For a crunch of sweet, add in some diced apple. A green apple would add a nice tart component.

Storing

You can store your pasta coleslaw in the fridge in an airtight container. This cold summer side dish is great for a potluck salad recipe you can make the night before. Or serve it up for dinner next to steaks or even grilled brats.

FAQs

Here are some common questions for this macaroni slaw recipe. These are questions that could help you making this side dish recipe.

Related Recipes

Here are other pasta salad recipes to try out, along with easy side dishes to serve up.

• Spaghetti Salad
• Coleslaw
• Green Goddess Salad
• Carrot Salad
• Dill Pickle Pasta Salad

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Coleslaw Macaroni Salad

Coleslaw macaroni salad is a coleslaw with homemade coleslaw dressing and macaroni salad all in one easy side dish. A perfect summer side dish recipe that is a great make ahead cold side dish.

Course Side Dishes

Cuisine American

Keyword coleslaw

Prep Time 5 minutes minutes

30 minutes minutes

Servings 8 people

Calories 279kcal

Author Kelsey

Ingredients

• 3/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 small bell pepper diced
• 1 bag colesalw mix 8 ounce bag
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon celery seed
• 1 tablespoon lemon juice fresh squeezed
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1 tablespoon milk optional
• 2 cups elbow macaroni dry

Instructions

• Start by cooking your 2 cups of dry pasta as directed on the package. Make sure to salt the water once you add in the pasta.

  Once the pasta is done, drain, and then run pasta under cold water to cool down the pasta.
• In a large bowl add your mayonnaise, salt, pepper, celery seed, lemon juice, and granulated sugar. Whisk well to combine. If you want to add in milk to make creamier add it in now.
• Pour in the coleslaw mix of the cabbage and carrots, followed by the cooked and cooled pasta, and diced bell pepper.
• Stir up the cold macaroni coleslaw salad and then cover and place in the fridge for 30 minutes to 1 hour before serving.

Video

Notes

Storing – This coleslaw macaroni salad will store for 3-4 days in the fridge. You will find that the cabbage breaks down as it sits becoming softer. 

Mix in Ingredients – Cherry tomatoes, diced cucumbers, and other ingredients can be added to elevate the flavor. 

Coleslaw Dressing – I made a simple coleslaw dressing. If you want you can buy and use a store bought coleslaw dressing to speed up the prep work. 

Nutrition

Serving: 8g | Calories: 279kcal | Carbohydrates: 27g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 210mg | Potassium: 110mg | Fiber: 1g | Sugar: 2g | Vitamin A: 307IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg

The post Macaroni Coleslaw Salad Recipe appeared first on Bake Me Some Sugar.

If you love pasta, let me treat you to a few more incredible recipes. Philly cheesesteak pasta, Cajun chicken pasta, or creamy shrimp pasta. Or Hasselback chicken with Nashville sauce.

I can’t take credit for this recipe, it is a variation to The Pioneer Women! She has incredible meals, and I just had to try this recipe.

Must Have Ingredients For Penna Vodka

Vodka Sauce | This is a homemade sauce you use tomato sauce, vodka, heavy cream and more.

Penne Pasta | Cook your pasta as directed in the direction. You an swap out the pasta to something else if need be. A homemade vodka sauce pasta!

Chicken | Here you have a grilled chicken that you top your penne vodka dinner.

How to Make

Full directions and ingredient is in the list printable below in the recipe card.

Step One: The first thing to do is to heat your grill or a grill pan to medium-high heat. You will rub your chicken with oil and season.

Grill the chicken for around 3-4 minutes on one side and then flip to the other. You want to cook the chicken until it is fully cooked and reaches 165 degrees internal temperature.

Step Two: You will cook your penne pasta as directed on the back of the box. Once the pasta is done, drain and set aside. Same for the chicken, place to side and slice.

Step Three: Now, in a skillet, you will add in your oil, butter, and allow the butter to melt. Now add in onions and garlic and saute on medium heat.

Now you will carefully add in your vodka (watch for open flames) and bring the mixture to a boil for 2 minutes.

Step Four: Then stir in your crushed tomatoes, seasonings and reduce to low heat.

Toss in your heavy cream stirring well to incorporate.

Step Five: When your mixture is well mixed, stir in the cooked pasta, and top with sliced chicken and garnish with fresh basil and grated parmesan cheese.

How to Store Leftovers

If you have leftover penne vodka with chicken, simply pour into an airtight container and store in the fridge. You can do single serve containers to meal prep for lunch or dinners.

Or one big container. Then reheat in the microwave or reheat on the stove. Just cook on low and you might need to add a bit of cream or chicken broth to the cream sauce if it appears to be too thick.

Add just enough to thin it up a little bit.

Looking for More Easy Dinner Ideas

• Instant Pot Shrimp Boil
• Beef Stroganoff
• Patty Melt Sliders
• Sausage Balls
• Instant Pot Chicken Chili

FAQs

Common questions when making this penne alla vodka recipe.

What to Serve With

Not sure what to serve with this chicken vodka sauce? Here are some great ideas below that will compliment the dish.

• Texas Roadhouse Rolls
• Breadsticks
• Crisp Green Salad
• Side of Vegetables
• Breadsticks
• Etc

Have you tried the recipe? If so, please leave a star rating in the recipe card below or drop a comment.  Also stay in touch with me through social media by following me on Facebook, Pinterest, or My Facebook Group

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Penne Alla Vodka with Chicken

Penne Alla Vodka with Chicken is a creamy marinara sauce, with the perfect splash of vodka to add the perfect amount of flavor. Topped with a chicken breast, and ready to serve up for dinner. Give this vodka sauce pasta a try.

Course Dinner

Cuisine Italian

Keyword chicken pasta, chicken penne, chicken penne pasta, chicken vodka pasta, chicken vodka sauce, creamy tomato pasta, pasta alla vodka, penna alla vodka recipe, penne alla vodka, penne alla vodka recipe, penne alla vodka with chicken, penne vodka pasta, recipe for penne alla vodka with chicken, vodka pasta

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8 -10 servings

Calories 466kcal

Author Kelsey

Equipment

• Deep 12 Inch Skillet
• Vegetable Chopper
• Garlic Press
• Kitchen Shears

Ingredients

• 4 tablespoons oil divided
• 1/2 teaspoon black pepper divided
• 1 teaspoon salt divided
• 4 boneless chicken breasts
• 1 pound dry penne pasta
• 3 cloves garlic finey minced
• 3 tablespoons butter
• 1 white or yellow onion diced finely
• 1 cup vodka
• 1 cup heavy cream
• 1 can crushed tomatoes 14 ounces
• 1/8 teaspoon crushed red pepper flakes optional

Instructions

• Start by heating up a grill or a pan on the stove. Rub your raw chicken breasts with 2 tablespoons of the oil. Then season with 1/2 the salt and pepper.
• Place your chickne in the skillet cooking for at least 3-5 minutes on one side before flipping. Cook your chicken breasts all the way through. Depending on the thickness will depend on how long it takes. Reach 165 degrees internal temperature.
• Now while the chicken is cooking, boil up water and cook your penne pasta as directed on the back of the box. When done drain, and set aside. Same for chicken when it is done cooking.
• In a large 12-inch skillet you will do medium high heat and add in the rest of the olive oil, and butter. Let the butter melt down.
• Add in your onions and saute for 2-3 minutes, then add in the minced garlic. Carefully pour in the vodka (be cautious if open flames) and bring the mixture to a boil and cook for 2 minutes.
• Stir in your can of crushed tomatoes, and the rest of the salt and peper and pepper flakes.
• Now reduce the heat and gently and slowly stir in your heavy cream. Add the penne cooked pasta and toss in the sauce. Top with the sliced grilled chicken.
• You can now serve up your penne alla vodka with chicken! I did a little freshly grated parmesan and basil on the top of mine. Both are optional.

Notes

Meatless – If you want to make this a meatless penne alla vodka, just leave out the chicken and cook the pasta in the sauce as directed.

Storing – Store leftovers in an airtight container in the fridge for 2-3 days. Then reheat in the microwave if you would like.

Pasta – Any shape of pasta works for this recipe. Just make sure that your pasta fully cooks is the key.

Nutrition

Serving: 1g | Calories: 466kcal | Carbohydrates: 21g | Protein: 23g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 381mg | Fiber: 2g | Sugar: 2g

The post Penne Alla Vodka with Chicken Recipe appeared first on Bake Me Some Sugar.