I absolutely LOVE firing up the grill. And when it’s the height of corn season, throwing a few cobbs over a flame is a great (and easy!) way to complement a meal.

This version of corn on the cob is sweet, it is spicy, it is tangy, and it is downright delectable. It’s a good idea to add a few extra ears to the grill because my friends and family often go back for seconds.

Why You’ll Love Chipotle Grilled Corn

I am not reinventing the wheel here. This type of dish has been around for ages and for good reason!

• Tastebuds – Your mouth and the mouths around you will be downright giddy when you take your first bite.
• No real recipe – This recipe is more of a guideline than anything else. Feel free to add more or less of anything based on your family and your guest’s preferences.
• Finger food – Eating with your hands is one of the simple joys in life. Just be sure you have copious amounts of napkins on standby.

What is Chipotle Grilled Corn?

This dish is inspired wholly by the Mexican dish called, elote. It is sometimes simply referred to as Mexican street corn. Whatever the name, it is wildly delicious.

Most commonly ears of corn are slathered with a mixture of mayo, crema and/or sour cream and then sprinkled with chili powder, a salty, crumbly cheese called cotija, and given a squeeze of fresh lime juice.

This Chipotle Grilled Corn is the same idea only I like to skip a step and use a flavored mayonnaise. I char the heck out of the corn on the grill. Then I slather it with a chipotle mayo (jarred), give it a good coating of cotija cheese, a sprinkle of fresh cilantro, and serve it with lime wedges.

Ingredients

With just a short and sweet list of a handful of ingredients, you can make this dish at home.

• Corn – By me, it is all about sweet white corn, but use whatever corn is prevalent by you. The husk should still be on as this will turn into your corn holder later. Be sure to choose corn that has a bright green husk that is still tight around the cob. This means they are fresh.
• Chipotle Mayo – This is not a paid advertisement, but goodness gracious Sir Kensington’s Chipotle Mayonnaise is something else. I highly recommend it, but there are many brands that make it so choose your favorite.
• Cotija Cheese – Purchased in a wheel or pre-crumbled, this cheese is salty and perfect with sweet corn. Flavorwise, I would say it is like a mild feta or parmesan. It can typically be found in the specialty cheese section of the store.
• Cilantro – Optional but oh so good. Be sure to give your cilantro a good rinse before you chop it as it often has a bit of grit left on the leaves and stems. To me, it tastes citrusy and bright although some people taste something akin to soap.
• Lime – Food is all about balance. The corn is sweet, the cheese is salty, and the mayo is rich and unctuous with deep heat. Lime brings that zip and zing that pulls everything together.

How to Make Chipotle Grilled Corn

After you make this recipe once, you will be making it again and again!

1. Prep your grill and your corn. Whether you are cooking over wood, charcoal, or on a gas grill, be sure to give yourself ample time to preheat everything. Once that is going, get the corn ready. I like to leave the husk on and simply peel it back. Soaking it in water ensures the husk doesn’t accidentally burn up while you are charring the corn.
2. Create your handle. Cornhusks are great because they double as a handle for the grill and for your guests. You can easily use tongs, but this feels more fun and easier than anything else.
3. Get to charring! Be sure to scrape your grill grate before you get the corn on there. After that, pop the corn on and keep the husk away from the hot part of things if you plan to have your guests use it to hold the ears. Turn the cobs a 1/4 every few minutes checking the color. I tend to go pretty dark, but do what suits you.
4. Slather on the mayo. Squeeze bottles are great for this part if you can find them. I find that using a butter knife, a spatula, or even better, a pastry brush, is best for evenly spreading the mayonnaise over the kernels so you have a good coating.
5. Get cheesy. Use a spoon or fingers to sprinkle cheese on all sides of the corn. It’s all about even distribution.
6. Add the cilantro – if using. Same as the cheese here. You want cilantro on all sides of each ear of corn. Serve it with a fresh lime wedge so your guest can squeeze as much or as little over the ear as they like.

What to It Serve With

The great news is this recipe is great paired with a whole host of different dishes. Try it with:

• Sweet Soy Steak
• Slow Cooker Barbacoa Tacos
• Honey Lime Coleslaw
• Chicken Birria Tacos
• or even, just your favorite hamburger!

Variations

There are lots of ways you can change this recipe up depending on what you have in the house or what your family’s preferences are.

• Swap the cheese – If you can’t find cotija, try it with queso fresco or a mild crumbled feta.
• Try a different mayo – Plain mayo is great, garlic mayo or aioli is delicious, and even a “special sauce” would work here. Try a few different options out!
• Give it something extra – Mexican street corn is often sprinkled with seasoning or a seasoning blend of some sort. Try ancho chile powder, guajillo chile powder, chili seasoning, tajin, or your spicy favorite.

Storing and Freezing

Storing – You can do this one of two ways. One – wrap up the whole ears of corn with plastic wrap individually or in a dish and store them in the fridge for up to five days. Two – you can cut the kernels off of any leftover ears of corn and store those in an airtight container to be easily eaten with a fork later. These too will last in the fridge for up to five days.

Freezing – I do not recommend freezing this recipe.

Questions about Chipotle Grilled Corn

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Chipotle Grilled Corn

Chipotle Grilled Corn is a tasty take on Mexican elote and features corn layered with chipotle mayo, tangy cheese, cilantro, and lime juice.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword chipotle grilled corn, elote, elote recipe, grilled corn recipe, mexican street corn, mexican street corn recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 259kcal

Ingredients

• 4 ears corn on the cob, with husk
• 1/3 cup chipotle mayo more as needed
• 1/2 cup cotija cheese crumbled
• 1/4 cup cilantro chopped, optional
• 1 lime cut into wedges

Instructions

• Preheat your grill to medium high heat. While that is warming, prep your corn by flipping the husk back, but keep it attached. Remove the silks and discard. Flip the husks back down over the cob and allow the corn to soak in water while the grill continues to get warm.
• Take the cobs out of the water and flip the husks back. Think of them like a handle while you work on the grill.
• Put the corn on the grill. I like to let the husk dangle where the heat is not and use it as a handle to turn the corn as needed. Rotate the cobs a quarter turn every few minutes until they are evenly charred on all sides and the kernels are vibrant in color. This can take anywhere from 10-20 minutes.
• Grab a baking sheet to put under the corn while you coat it. Using a butter knife or spatula work to slather the corn with the chipotle mayo. Use as much or as little as you want, but enough so the cheese has something to stick to.
• Sprinkle each ear of corn with 1/8 cup of cheese (about 1/8 a cup).
• Sprinkle each ear of corn with fresh cilantro and serve with a fresh lime wedge.
• If you've tried this recipe, please give it a rating or leave a comment.

Nutrition

Serving: 1ear of corn | Calories: 259kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 347mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 1mg

The post Chipotle Grilled Corn appeared first on My Dinner Recipes.

One of the best parts of cooking is filling your house will the aromas of what’s on the stove. And this typically happens in my household on a Sunday, which is why I view marinara and pasta as a Sunday Supper.

Can you grab a jar on the shelf at the grocery store? Yes, of course, you can, but if you have the time, why would you not impress your friends and family with the easiest sauce recipe around?

Why You’ll Love This Marinara Sauce Recipe

Marinara is a classic for a reason – it is flipping delicious!

• Easy – It is in the name after all. But in all seriousness, with just five ingredients and a a little knife work, you can have an amazing homemade sauce for your family.
• Freezer Friendly – This recipe is a dream because it freezes so well. Make a big batch, throw it in the freezer, and grab some whenever the occasion calls for it.
• Bragging Rights – What’s better than telling people you made something from scratch?

What Is Marinara?

I like to describe marinara sauce as the darling of the Italian-American kitchen. It is amazingly versatile while being wildly easy to make.

And while everyone has an opinion on how to make it best, it really boils down to a few simple ingredients: whole peeled tomatoes, olive oil, onions, garlic, and salt.

Ingredients

It doesn’t get any easier than five simple ingredients!

• Extra Virgin Olive Oil – With so few ingredients, you want to make sure each one is bringing the right flavor to the table. EVOO is made from the first pressing of the olives and that means it has a little extra peppery flavor. That peppery flavor goes wonderfully with the acidity of the tomatoes.
• Yellow Onion – Also known as brown onions, these have a very high sulfur content. Their strong and pungent flavor is one of the keys to making this sauce so tasty.
• Garlic – How are you going to make Italian food without garlic? I go ahead and use the entire head of garlic, but feel free to dial it down as needed if that isn’t for you.
• Canned Peeled Tomatoes – You can make marinara with fresh tomatoes, but that is where I draw the line. Whole tomatoes in the can are delicious and have the work done for you.
• Kosher Salt – Seasoning marinara sauce properly is a must and I find that coarse kosher salt has the most even seasoning capabilities.

How to Make Easy Homemade Marinara Sauce

You will be wondering why you didn’t start making it from scratch sooner.

1. Preheat the pot. Getting the pot warm before you add the oil prevents it from burning the oil. And because of the longer cooking time, a heavy-bottomed pot is key. This type of pot provides even heat over long periods which means your sauce won’t burn.
2. Saute the onions. This step is crucial because you don’t want the onions to get any color. If they start to brown, they run the risk of getting bitter during the cook. Cooking them gently in olive oil softens them while coaxing the flavor out of them.
3. Saute the garlic. The garlic is added after the onions because it cooks much more quickly than the onions do. Garlic, even more than onions, can get bitter if it gets too dark or burned. Be sure to keep an eye on it and keep stirring so they cook evenly.
4. Add the tomatoes and their juice. Add these carefully and slowly so they do not splash you or your cooktop. Drop the heat down to a simmer and allow everything to cook low and slow for about an hour. Be careful not to go too long however as it can get gloppy and bitter.
5. Taste and season. Sauces should always be seasoned at the end of the cooking process because so much of their liquid evaporates. If added too early, the sauce can end up salty or inedible. Trust me, I made the mistake in my early days. Add the salt slowly and give it a stir and a taste after each addition to see where things are.
6. Serve! This sauce is super versatile and can be used to sauce your favorite pasta, coat your chicken parm, or make a meatball sub.

Variations

Personally, I love the sauce as is, but here are a few ways to change it up.

• Garlic – I am a garlic fanatic, but that is not true for everyone. Try adding more or less garlic to suit your taste.
• Onions – Try using a white or sweet onion to see how the flavor of the sauce changes.
• Add Some Heat – Give the sauce a few small shakes of red pepper flakes when you add the tomatoes and it will give the marinara a little kick.
• Dried Herbs – I have seen lots of recipes add dried herbs to their sauces to give them a little something extra. If you are looking for that herbaceousness, try a tablespoon of dried oregano or dried parsley.
• Batch Size – I like making marinara sauce in large batches so I always have some on hand in the fridge or freezer. If you are short on space or ingredients, halve or quarter this recipe and get the same delicious results.

Storing & Freezing

This recipe is incredible because it stores and freezes like an absolute champ.

Storing: I like putting this in 16 oz plastic deli cups with a lid and keeping it in the fridge for use during the week on a variety of dishes. It should last about 5-7 days if you don’t eat it first.

Freezing: Transfer your Homemade Marinara to an airtight container and pop it in the freezer for up to 3 months. When you are ready to use it, simply move it to the refrigerator and allow it to thaw.

Easy Homemade Marinara Sauce Serving Suggestions

So you have your marinara now, but what do you serve it with or on? Good news: a whole host of dishes!

• Chicken Parm or Eggplant Parm
• Paired with your favorite pasta
• 7 Layer Lasagna
• Stuffed Shells or Baked Ziti
• Pizza or Calzones

Questions About Homemade Marinara

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Easy Homemade Marinara Sauce

There is nothing quite like the smell of sauce simmering away on the stove. This Easy Homemade Marinara Sauce is great for a ton of different dishes from pasta to chicken parm.

Cuisine American, Italian

Keyword easy homemade marinara, easy marinara recipe, homemade marinara sauce, marinara sauce, sundaysupper

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 12 cups

Calories 87kcal

Ingredients

• 1/2 cup extra virgin olive oil
• 1 yellow onion halved and sliced thin
• 1 head garlic cloves peeled and sliced thin
• 4 28oz cans peeled tomatoes roughly chopped, juices reserved
• kosher salt to taste

Instructions

• Preheat a large pot, heavy-bottomed pot over medium heat.
• Add the olive oil and allow to heat for a minute or so. Add the onions and saute for 10 minutes on medium-low heat until they have become translucent. You are not looking to get any color on them.
• Add the garlic and continue cooking for 10 additional minutes. You are looking to soften the garlic but again, not get any color on it. 
• Add the tomatoes and their juices to the pot and bring to a simmer. Once there, turn the heat down to medium low and allow the marinara to simmer for 60-75 minutes. The longer you allow it to simmer the deeper the flavor. Be sure to give it a stir every now and again and be careful not to let it scorch the bottom of the pot.
• When your house smells amazing, give the marinara a taste. The color will have darkened slightly and the flavor deepened. Season to taste with a few big pinches of kosher salt. Add slowly as you can easily add more, but can’t easily take it out.
• Serve with your favorite pasta, chicken, or eggplant parm!
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition

Serving: 1cup | Calories: 87kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 0.4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 0.1mg

The post Easy Homemade Marinara Sauce appeared first on My Dinner Recipes.

I can’t remember when chicken thighs became my go-to, but in a blink, it was all I wanted to make. I continued to mow them down regularly and needed to search for ways to make them a little more exciting.

Miso Chicken was born one night while I was staring into the refrigerator hoping some creativity would strike. It is a mix of a condiment pull and flavors I was craving. After some tweaking, it became what it is today.

Why You’ll Love This Chicken Thigh Recipe

Chicken can have a tendency to be boring, but Miso Chicken is anything but!

• Ease – This recipe could not be simpler to put together whether you are making dinner for 1 or for a crowd.
• Flavorful – Chicken thighs are big on flavor as is, but marinate them in miso, sriracha, garlic, and ginger marinade and you have a winning combo.
• Customizable – Serving this dish with condiments, scallions, cilantro, and pickles on the side allows your family or friends to really dial in flavor with every bite.

What Is Miso Chicken?

Chicken thighs marinated in a flavorful mix of soy sauce, vinegar, miso paste, garlic, and ginger. You quickly saute them until cooked and then make a sauce from the marinade in the pan.

Serve this dish with thinly sliced scallions, cilantro, and quick pickles. Putting a vegetable on the side is a great way to beef things up a bit.

Ingredients

These items are easy to find and can be used in a whole host of dishes.

Miso Chicken:

• Boneless, Skinless Chicken Thighs – Dark meat chicken is more flavorful in general because of its higher fat content.
• Sriracha – With a ketchup-like consistency, this hot sauce is spicy, but not too spicy.
• Oil – Any neutral oil will do – canola, vegetable, and grapeseed are all great!
• Soy Sauce – This helps season the chicken and also tenderizes it as it marinates.
• Rice Vinegar – Made from fermented rice, this vinegar can be used just like any other vinegar. Try to find unseasoned rice vinegar as it isn’t sweetened or salted.

• Miso Paste – Fermented soybean paste comes in a ton of varieties, but you will most likely see white, yellow, or red at the store. White miso has a mild sweet flavor while red miso will give you a darker, deeper soybean flavor. Either is great in this recipe.
• Garlic – You can never have too much in my opinion and I will often put as many as six cloves when I am making it for myself.
• Fresh Ginger – Should fresh ginger sound too fussy, grab a tube of premade ginger paste. It won’t be as sharp or spicy in flavor, but it will get the job done.
• Chicken Stock – Both boxed or bouillon mixed with water is perfectly fine.
• Cornstarch – Used to create a thick sauce in no time at all.

Serving:

• Rice – Use whatever rice is in the pantry. Japanese-style sticky rice or jasmine rice is particularly great with this dish.
• Cilantro – What a divisive herb! Cilantro is one of those flavors I love, but feel free to omit it if it isn’t your favorite.
• Scallions – Slice these as thin as possible to keep the onion flavor subtle instead of overwhelming with each bite.
• Toasted Sesame Seeds – Optional, but oh so tasty!
• Toasted Sesame Oil – A little drizzle over the finished plate is a great way to set those flavors off.

Quick Pickled Cucumber Slices:

• Seedless Cucumber – Sliced as thin as possible. A mandoline is the tool for the job if you have one.
• Granulated Sugar – Gives the pickles a touch of sweetness and balances out the tang of the vinegar.
• Rice Vinegar – Neutrally flavored and perfect for pickles.
• Coarse Kosher Salt – Everything needs a bit of salt, especially pickles.

How to Make Miso Chicken

Miso Chicken:

1. Make your marinade. I use a fork or a whisk to help create a smooth even mix. Throwing in the garlic and ginger last helps to create that mix more easily.
2. Add chicken. The chicken needs about 30 minutes minimum, but you can marinate it for up to 24 hours if you have the time.
3. Cook the chicken. Add the chicken and the marinating liquid to the pan. Covering this with a lid helps keep the marinade from evaporating too much so you can create your sauce.
4. Flip and continue to cook.
5. Make the slurry to make the sauce. Heat three-quarters of the chicken sauce and while that is warming, create the slurry. Creating a smaller separate liquid mix prevents the cornstarch from clumping. As the cornstarch heats, it will begin to thicken and create a velvety sauce.

Serving:

1. Create your plate. I like to serve this with toppings on the side buffet style or passed in small bowls so everyone can make their plate how they like it.

Quick Pickled Cucumber Slices:

1. Make the pickle brine. With the cucumbers in the bowl, create the brine on the stove. All this involves is dissolving some ingredients. I will typically do this step while the chicken is marinating.
2. Make pickles! Pour the liquid over the cucumbers and allow them to sit until the liquid has cooled. And there you have it, quick pickles!

What to Serve with Miso Chicken

Seeing as this is a go-to weeknight meal for me, I will simply add a vegetable side. This is a matter of perusing the fridge and seeing what is there. Broccoli, spinach, snap peas, and even sauteed zucchini are all great choices.

Storing and Freezing

Storing: Store the chicken in an air-tight container for up to a week in the fridge. Do the same for any leftover rice. Keeping the toppings separate will allow you to use them on other dishes should you have anything they go well with.

Freezing: This Miso Chicken recipe is great for the freezer! Put the chicken in an airtight container and store it in the freezer for up to two months. I do not recommend storing the rice in the freezer as it will get gummy. The toppings should be fresh when you reheat.

Questions About Miso Chicken

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Miso Chicken

Miso Chicken is a great go-to weeknight recipe and features juicy chicken thighs quickly marinated and sauteed atop a bed of fluffy rice with scallions and tasty quick pickles.

Course Main Course

Cuisine Asian

Keyword chicken thigh recipe, chicken thighs in the air fryer, miso chicken, miso chicken recipe, miso chicken thighs

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Inactive Marinating Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 people

Calories 531kcal

Ingredients

For the Miso Chicken

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon sriracha
• 2 tablespoon neutral oil divided
• 2 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon miso paste
• 2 cloves garlic peeled and minced
• 1 tablespoon fresh ginger peeled and minced
• 1 cup chicken stock
• 1 tablespoon cornstarch

For Serving:

• 2 cups sticky rice cooked according to package directions
• 1/2 cup quick pickled cucumber slices (optional – see recipe below)
• 1/4 cup fresh cilantro chopped
• 1/2 bunch scallions thinly sliced
• toasted sesame seeds to garnish
• toasted sesame oil to garnish

For Quick Pickled Cucumber Slices (Optional):

• 1 seedless cucumber cut into super thin slices
• 1 tablespoon granulated sugar
• 1 /2 cup unseasoned rice vinegar
• 1/2 cup water
• 1/2 teaspoon coarse kosher salt

Instructions

For the Miso Chicken:

• Combine sriracha, 1 tablespoon of the oil, the vinegar, soy sauce, and the miso paste in a stainless steel mixing bowl. Use a fork or a small whisk to really mash the miso paste into the mix. This will thicken it a good amount. Once it is completely combined and homogenous, fold in the garlic cloves and fresh ginger.
• Add the raw chicken to the mixing bowl. Move it around so each piece is completely coated. Cover the bowl and allow to marinate in the fridge for 30-45 minutes.
• In saute pan, heat the remaining oil over medium-high heat. Once shimmering, add in the chicken and marinating liquid in a single layer into the pan and cover with the lid.
• Cook for 5-6 minutes. The steam will help the chicken from drying out and the sauce from thinning out too quickly. After five minutes, remove the lid and flip the chicken. Sauté uncovered until completely cooked – roughly another 5-6 minutes or until the chicken is cooked through and has an internal temperature of 165F.
• Remove the chicken and set aside to rest. Add 3/4 of the chicken stock to the pan. In a small bowl, mix the cornstarch with the remaining 1/4 chicken stock and whisk until combined. Add to the pan and stir for a few minutes until the sauce has thickened. Return the chicken to the sauce and warm.

For Serving:

• Spoon rice onto each plate. Top with chicken and a few spoonfuls of the sauce, cilantro, pickled cucumber slices (if using), scallions, sesame seeds, and a drizzle of sesame oil. Think of this as your time to style your heart out before putting your masterpiece on the Gram.
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

For the Quick Pickled Cucumber Slices (Optional):

• Place the cucumber slices in a heat-safe (non-reactive) bowl. Combine the sugar, vinegar, water, and salt in a small saucepan over medium-high heat. Stir until the salt and sugar have just dissolved and before it boils.
• Carefully pour the liquid over the cucumber slices. Allow the liquid to come to room temp (about 20 minutes) and stir the cucumbers from time to time. Transfer the pickles and their brine into an airtight container and store them for up to three days.

Nutrition

Serving: 1.5chicken thighs | Calories: 531kcal | Carbohydrates: 84g | Protein: 31g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 942mg | Potassium: 489mg | Fiber: 4g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 9mg | Calcium: 38mg | Iron: 3mg

The post Miso Chicken appeared first on My Dinner Recipes.

Growing up, lasagna was one of those dinners you got maybe once a year and it was typically something that would only show up on the weekends – Sunday specifically.

During the following week, I would microwave as many slices of lasagna as I could get my teenage hands on. I was an insatiable lasagna fiend.

Because of its infrequency in our home, I assumed it was a very intimidating thing to make. Reality: it’s not! You just need to have a little bit of time. For that reason, it’s the perfect Sunday supper.

Just be sure to make it more than once a year!

Why You’ll Love 7 Layer Lasagna

Lasagna isn’t typically a hard sell, but just in case you need a little extra convincing, here are a few reasons that make this dish fantastic.

• Great for a crowd – Whether you are feeding family or friends, this is a show stopper that can easily feed a pretty large group of hungry folks.
• Freezer friendly – In the odd event you don’t finish your lasagna, this recipe freezes extremely well in large or single-serve portions.
• Veggie heavy – Some lasagna completely forgets that vegetables exist. This recipe is the opposite of that and boasts not one, not two, but three different kinds of veg.

What is 7 Layer Lasagna?

Think of 7 Layer Lasagna as the Italian answer to the classic 7 layer dip only there are a few layers of noodles thrown into the mix. Is it a direct take? No, but does it sound fun, and is it a departure from many typical lasagna recipes? Absolutely.

This recipe features marinara, roasted portobello mushrooms, spinach, roasted zucchini, ricotta, mozzarella, and parmesan cheese.

And of course, the noodles are no-boil because while I can appreciate the art of fresh noodles or boiling your own, I don’t have the patience!

What is Lasagna?

Lasagna or lasagne, depending on who you are talking to, refers to the type of wide, flat noodle or to the baked dish we all know and love.

For the dish, meat or vegetables (sometimes both) are layered with noodles, cheese, and tomato sauce of some sort. From there it branches out into a wide array of variations ranging from classic to contemporary.

Some historians suggest it has existed since the Middle Ages. And in Italy, it has long been a dish served on holidays and for special occasions.

Generally speaking, it is best baked in a 9″ x 13″ baking dish that is at least 2 1/2″ deep. This allows you to have the proper number of layers without things spilling over. Most consider 3-5 layers of pasta best when making the dish.

Ingredients

Everything you need to make 7 Layer Lasagna is easy to find at your local store.

• Portobello Mushrooms – These have a nice meaty bite when roasted.
• Zucchini – These have a lot of water naturally so roasting them before adding them to the dish is super important.
• Cooking Spray – Great for greasing the baking dish and lightly coating the veg before they roast.
• Coarse Kosher Salt – Everyone has their favorite. Mine is Morton’s.
• Black Pepper – Freshly ground black pepper is going to give you the pepper bite you want.
• Ricotta Cheese – Full fart or part-skim – either is fine!
• Egg – Adding this to the ricotta cheese helps to make it more substantial giving it texture while it bakes.
• Basil – Brings an aromatic quality to the cheesy layers.
• Flat Leaf Parsley – aka Italian Parsley – has a more subtle flavor than it’s curly counterpart and tender texture.

• Nutmeg – Adding nutmeg to it helps to bring out the flavor and the sweetness of the cheese.
• Marinara – Feel free to use your favorite jarred variety or try my Homemade Italian Marinara Recipe.
• No Boil Lasagna Noodles – Be sure the front of the box reads “no-boil.” The moisture of the other ingredients cooks them while the lasagna bakes.
• Low-Moisture Shredded Mozzarella – Regular, full-fat mozzarella is going to have too much water and fat. Using it runs the risk of having a soggy lasagna and no one wants that!
• Frozen Spinach – Feel free to cook down the same amount of fresh spinach if you have that instead. I like the frozen kind because I always have some on hand.
• Parmesan Cheese – Buying a block of cheese is always best vs. the pre-shredded kind. It isn’t mixed with de-clumping ingredients which prevent it from melting beautifully.

How to Make 7 Layer Lasagna

This recipe is a little involved, but every step is super easy!

• Preheat the oven. While you wait, maximize your time and prep your vegetables and chop your herbs.
• Prep the mushrooms. Give them a nice coating of cooking spray and a healthy amount of salt and pepper.
• Prep the zucchini. This is a repeat of the same steps you did with the mushrooms on a separate tray.
• Roast the vegetables. Both trays can go into the oven at the same time. Either on the same rack or on separate racks. You are looking for both the zucchini and the mushrooms to give up their water and brown. When you take them out of the oven, reduce the heat of the oven.
• Make your ricotta mixture. Pretty straightforward dump and stir of ingredients here. Make sure everything is mixed well.
• Build the base of your lasagna. A bit of marinara and a single layer of noodles to start. I layer mine lengthwise and then break a single noodle to fill in the gap at the end of the baking dish.

• Layer the lasagna. On top of the noodles, spread an even layer of ricotta followed by mushrooms and zucchini. This isn’t wall-to-wall veg (see below.) Spread them out a bit. Top them with mozzarella and more marinara.
• Layering continued. Another layer of noodles is followed by marinara and mozzarella.
• You guessed it – another layer! Noodles are first and then another layer of the ricotta mix followed by the rest of the mushrooms, zucchini, and spinach. And of course, some more mozzarella cheese.
• Last but not least – more layers! Noodles to top things off. Those are covered by the remaining ricotta mix and the last of the marinara.
• Cover and bake. I wait for the cheese on the top because it all too often sticks to the aluminum foil and then you lose that gorgeous cheesy cap. Don’t worry, we will get there.
• Top with cheese. Remove the foil and top with mozzarella and parmesan cheese. Pop it back in the oven uncovered so the cheese can get all melty and the corners can crisp.
• Let it set. This is key! Lasagna needs to sit for 10-15 minutes before you cut into it or it will be an all-out pasta landslide. Giving it time to cool slightly will save the slide and the roofs of mouths.

What to Serve with 7 Layer Lasagna

This dish is great on its own, but is also absolutely fantastic alongside some of these easy favorites:

• Simple Side Salad
• Garlic Bread Spread
• Best Homemade Meatball Recipe

Storage and Freezing

Storage – You can tackle this one of two ways. First: cover tightly and pop into the fridge in the pan it was baked in once it has cooled. Two: you can cut it into individual slices and put those into convenient airtight containers. Either way, it will last up to a week in the fridge.

Freezing – The same goes as above in terms of tackling it one of two ways. I personally like to freeze them in individual portions in individual containers for a quick dinner for whoever is hungry. It will last in the freezer for about 3 months.

Questions About 7 Layer Lasagna

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7 Layer Lasagna

Loaded with spinach, mushrooms, zucchini, three types of cheese, and marinara, this 7 Layer Lasagna is sure to be a hit!

Course Main Course

Cuisine Italian

Keyword 7-layer lasagna, lasagna, lasagna recipe, recipe for lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 pieces

Calories 515kcal

Equipment

• 1 9×13 ceramic baking dish

Ingredients

• 5 portobello mushroom tops cut into 1/4" thick slices
• 4 zucchini halved lengthwise and cut into 1/4" slabs
• cooking spray as needed
• coarse kosher salt to taste
• freshly ground black pepper to taste
• 32 oz ricotta cheese
• 2 eggs lightly beaten
• 1 small bunch basil cut into thin strips
• 1/2 cup flat leaf parsley chopped
• 1 pinch ground nutmeg
• 6 cups marinara
• 2 boxes no-boil lasagna noodles
• 24 oz low-moisture shredded mozzarella cheese divided
• 1 lb frozen spinach thawed, cooked, and water squeeze out
• freshly grated parmesan cheese for topping and garnishing

Instructions

• Preheat the oven to 425F.
• Arrange the mushroom slices on a baking sheet and spray with cooking spray. Season with a pinch of salt and a few grinds of black pepper. Flip and repeat.
• On a separate baking sheet, arrange the zucchini slices. Spray with the cooking spray, season with a pinch of salt, and a few grinds of black pepper. Flip and repeat.
• Put the two trays in the oven and roast the veggies for 6-7 minutes. Take them out, carefully flip, and roast until tender and brown. This should be another 5-6 minutes. Set aside to cool slightly. Reduce the heat in your oven to 375F.
• Create your ricotta mixture. Mix the ricotta, the 2 eggs, basil, parsley, nutmeg, and a healthy pinch of kosher salt until evenly combined. Set aside.
• Assemble your lasagna. Spread 1 ½ cups of the marinara in the bottom of the baking dish. Arrange the noodles so the edges touch the marinara. You may need to break one into pieces to fill in the very end of the pan.
• Spread 1 1/2 cups of the ricotta over the noodles gently. Arrange half of the mushrooms over that evenly followed by half of the zucchini slices. Sprinkle half of the spinach over this followed by ½ cup of the shredded mozzarella and another 1 ½ cups of marinara.
• Add another layer of noodles followed by  ½ cup of the shredded mozzarella and 1 ½ cups of marinara.
• Add another layer of noodles. On top of this spread 1 1/2 cups of the ricotta mix evenly followed by the remainder of the mushrooms, zucchini, spinach, and another ½ cup of the mozzarella.
• Add another layer of noodles. Top with the remaining ricotta and the last 1 ½ cups of marinara.
• Cover the dish with aluminum foil and bake for 45 minutes at 375F.
• Remove the pan, remove the foil, and top with a good layer of mozzarella followed by a healthy dose of fresh parmesan. Return to the oven for another 10-15 minutes or until the cheese is bubbling and the corners are brown.
• Allow to cool for 10-15 minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1piece | Calories: 515kcal | Carbohydrates: 47g | Protein: 32g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 122mg | Sodium: 1084mg | Potassium: 925mg | Fiber: 5g | Sugar: 8g | Vitamin A: 5848IU | Vitamin C: 22mg | Calcium: 631mg | Iron: 3mg

The post 7 Layer Lasagna appeared first on My Dinner Recipes.

When it comes to making dinner, artichokes might not be the first vegetable you think of, but they should be! They are a no-brainer to cook and can be eaten by themselves or with a tasty dipping sauce.

Truth be told, I didn’t try fresh artichokes until I was an adult. My boss ordered them at a restaurant while we were on a work trip. After she showed me how to eat them, it was love at first bite.

Why You’ll Love Steamed Artichokes

This recipe is so tasty you won’t be able to pass up the artichokes when you see them in the produce aisle.

• Eat With Your Hands – Dishes that allow you to forgo the fork and knife are few and far between. I love the casual nature of peeling and eating the leaves from artichokes before you get to the succulent center.
• Super Approachable – If you didn’t grow up eating these, they might seem a bit intimidating, but once you learn the technique, they will be on your table on repeat.
• Set & Forget – Once your artichokes are steaming, you can focus your attention on other things whether it be cooking or replying to emails.

What are Artichokes?

Artichokes are vegetables made up of leaves densely layered around a meaty (and edible) heart. They are part of the thistle family (genus Cynar) and what we are eating is actually the immature flower bud before the plant has bloomed.

Grown in places like California, Spain, France, and Italy, they are popular in European cuisines as well as in the US. The base of each leaf offers a small bit of “meat” easily pulled off with your teeth and in the innermost part of the bud, you’ll find the artichoke heart.

With a nutty flavor that pairs well with acidity, artichoke leaves and hearts are absolutely edible whereas the choke which almost looks like hair is not. And don’t forget about the center of the stem which is also a tasty treat!

Fun fact: these veggies were originally cultivated in the Mediterranean and are often thought of as one of the oldest foods. While not the most inexpensive vegetable, they are certainly one of the tastiest.

Types of Artichokes

Just like some of your other favorite vegetables, artichokes come in different varieties.

• Globe Artichokes – These are predominantly what you will find in U.S. grocery stores. Large, round, and green, they come in regular and thornless varieties. they have buttery hearts.
• Baby Artichokes – Smaller in size than the globe artichokes, these have a sweeter, nuttier taste to them. They are popular because the choke is edible!
• Chianti Artichokes – Much like the globe artichoke in size and taste, this variety features dark purple and green leaves.

Ingredients for Steamed Artichokes

It doesn’t take much to create these incredibly flavorful Steamed Artichokes and the zesty caper dipping sauce I like to pair with them.

For the Steamed Artichokes:

• Whole Artichokes – Look for fresh artichokes that have leaves that lay close together. The color should be vibrant and they should feel heavy for their size. Keep in mind: the larger the artichoke, the longer it will take to steam.
• Garlic Cloves – Simply peel and crack with the side of a flat knife to help release the oils and flavor. These will give your artichokes an aromatic steam bath.
• Lemon – This serves to create an aromatic steaming environment for the artichokes and also helps to prevent them from browning as you prep them. More on that later.

For the Zesty Dipping Sauce:

• Mayo – Super popular as a base for dips served alongside artichokes. If you are looking to cut calories or for something lighter, swap this for Greek yogurt.
• Whole Grain Mustard – Great for little pops of flavor and acidity.
• Capers – Drain before chopping and adding to the sauce.
• Champagne Vinegar – With a mild floral taste and the acidity that comes with any type of vinegar, it pairs nicely with the nuttiness of the artichokes.
• Lemon Juice – Brings brightness to the sauce.
• Lemon Zest – Helps to give you the sharp “lemon” flavor the juice can’t give on its own.
• Coarse Kosher Salt – The capers and mustard will bring a bit of saltiness to the sauce so be sure to taste it prior to salting so you know what your baseline is.

How to Make Steamed Artichokes

The process of prepping the artichokes may seem challenging but do it once, and the next time will be easy peasy.

For the Steamed Artichokes:

1. Prep the pot. Add the water and the aromatics and lower in the steamer basket. I sometimes err on the side of caution with a little extra water so if it comes up past the base of the steamer basket don’t worry.
2. Prep the artichokes. Work with one artichoke at a time by first trimming the end of the stem and peeling away any pesky leaves. I like to use a vegetable peeler to strip away the tough exterior of the stems as well. Grab a serrated knife and carefully lop off the top of each artichoke. You can do this with a kitchen knife but be sure it is sharp otherwise it can be hazardous. Rub the open face of the artichoke with the remaining lemon half to prevent it from browning. If your artichokes have thorns, use kitchen shears or some sharp scissors to clip them away. (They do soften as they steam, but it is nice to not have to worry about it.)
3. Steam! The timeline for this will depend on the size of your artichokes. The average time will be about 25-35 minutes. Add more water if needed.
4. Serve and enjoy. Allow the artichokes to cool a bit before serving as they will be piping hot. I like to serve mine whole but feel free to slice them in half (top to bottom) to make it easier for guests to eat.

For the Zesty Caper Dipping Sauce:

1. Dump and stir. Mix the measured ingredients together and give the sauce a taste. Does it need more salt? More mustard? More capers? Feel free to doctor it up to your tastebuds’ liking.

Variations

Steamed Artichokes are fairly straightforward, but there are a few variations you can try.

• Try a different type of artichoke. If you are lucky enough to have more than one variety at your local store, try them out!
• Grab some herbs. I love the sauce as is, but if I have some herbs laying around, you better believe I am chopping them up and adding them in. Chives, flat-leaf parsley, and tarragon if you have it are each great on their own or together. I would say a tablespoon of each is perfect.
• Swap the mayo for Greek Yogurt. Not all of us love mayo and some of us are watching our waistlines. If you fall into one of those categories, grab the Greek yogurt instead of the mayo. A little drizzle of olive oil will help to thin it out if it seems too thick.
• Butter it up! If you want to make it really easy, skip the sauce and melt a bit of salted butter to dip your artichokes into.

Storing and Freezing

Storing: Steamed Artichokes can be stored in an air-tight container in the fridge for up to three days. The same goes for the sauce. Serve cold as the artichokes are likely to fall apart if you reheat them.

Freezing: I do not recommend freezing the Steamed Artichokes or the Zesty Caper Dipping Sauce.

Questions About Steamed Artichokes

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Steamed Artichokes

Steamed Artichokes are a tasty way to get your vegetables. Served with zesty caper dipping sauce, they are the perfect appetizer or side!

Course Appetizer, Side Dish

Cuisine American

Keyword how long to steam artichokes, how to steam artichokes, steamed artichokes, steaming artichokes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 356kcal

Equipment

• 1 steamer basket

Ingredients

For the Steamed Artichokes:

• 4 whole artichokes
• 3 cloves garlic peeled and cracked with flat side of knife
• 1/2 lemon cut into slices

For the Zesty Caper Dipping Sauce:

• 3/4 cups mayo
• 1 tablespoon whole grain mustard
• 1 1/2 tablespoons capers chopped
• 1/2 teaspoon champagne vinegar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse kosher salt plus more if needed to taste

Instructions

For the Steamed Artichokes:

• Add ½ an inch of water to a large pot followed by the garlic cloves and all but 1 of the lemon slices. Lower the steaming basket into the water, cover it, and turn the heat to medium. Allow to heat while you prep the artichokes.
• Cut the stem of each artichoke so that it is flat. Remove any small leaves from the stems with a pairing knife. Working carefully, use a serrated knife to cut the top ¼ of each artichoke off. Rub the flat face of the artichoke with a lemon slice to prevent browning and discoloration. Use kitchen shears to cut away any thorny leaf tips before continuing the same process with the remaining artichokes.
• Place the artichokes into the pot. Cover and reduce heat to medium-low so the water is just simmering underneath the steaming basket. Allow to steam for 25-35 minutes depending on the size of your artichokes. Smaller will be on the shorter end while larger will be on the longer end.
• When done, carefully removed and allow to cool 5-10 minutes (or to room temperature) before serving with the Zesty Dipping Sauce.

For the Zesty Dipping Sauce:

• Combine all ingredients in the bowl. Give it a quick taste to see if it needs more salt and/or more lemon juice. Adjust accordingly, stir, and enjoy!

Nutrition

Serving: 1artichoke | Calories: 356kcal | Carbohydrates: 16g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 657mg | Potassium: 518mg | Fiber: 8g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg

The post Steamed Artichokes appeared first on My Dinner Recipes.

Before I knew how to cook, chili was a dish I could manage to make with little or no recipe. Over the years, I tinkered around each time I made it and recently, I took the time to write down the version I landed on.

I have no doubt you will absolutely love it!

Why You’ll Love My Turkey Chili with Vegetables

Chili doesn’t have to be an absolute gut bomb. My turkey and vegetable chili is hearty, packed with nutrients, and doesn’t make you feel like you can’t move.

• Easy to Make – The list of ingredients may seem long, but it is essentially a dump-and-stir recipe that is ready in about an hour!
• Great Leftovers – This chili makes a good-sized batch (unless you are feeding a football team) and the leftovers are great for workday meals or for freezing.
• One Pot – I think we can all appreciate the lack of dishes that come with a one-pot meal.

What is Turkey Chili with Vegetables?

Think of my chili as a hearty tomato-based chili featuring ground turkey, bell peppers, zucchini, onion, garlic, jalapeno, three kinds of beans, and a whole host of spices.

It is a fan favorite because of the toppings bar. By serving it with a bevy of delicious toppings, everyone at the table can make it just how they like it.

Ingredients

The list may seem a little long, but you will quickly see how easily it comes together. Recruit the family to help cut down on prep time!

• Olive Oil – A nice neutral oil to get your ingredients cooking. Any neutral oil – think canola or vegetable are great and olive oil works too.
• Ground Turkey – Light meat or dark meat work wonderfully. Choose your favorite.
• Green Bell Peppers – Crisp, vegetal, and slightly grassy in flavor. Did you know that this is the unripened fruit from this plant?
• Yellow Bell Peppers – Crispy and sweet, these are the mature fruit of the bell pepper plant.
• Red Bell Peppers – This type of bell pepper has spent the most time on the vine before they are picked and are the most nutrient-dense of the three. They are mild and sweet in flavor.
• Yellow Onion – These have a high sulfur content and tend to bring the most pungency in the onion world. Perfect for chili!
• Zucchini – These hold a lot of water naturally so don’t be surprised if the veggie mix gets a little watery as it begins to release it. It will evaporate as it cooks!
• Garlic – I LOVE garlic and its flavor here really mellows and sweetens as the chili cooks.
• Jalapeno – No two jalapenos have the same amount of heat. Give your raw jalapeno a taste before adding it to see where it is on the spicy scale.
• Whole Peeled Tomatoes – Come whole but will break down as they cook. If your can has a basil leaf in it, go ahead and discard that.
• Diced Tomatoes – I like using two types of tomatoes because some completely break down and thicken the sauce while others give you a great bite.

• Chicken Broth – Why use water when you can add flavor with chicken broth?!
• Dried Oregano – Will infuse the chili as it cooks with an earthy and slightly bitter flavor.
• Chili Powder – Contrary to popular belief, chili powder is a mix of different spices. Try different brands to find your favorite as they will all have different ratios and flavors.
• Ground Cumin – Made from ground cumin seeds it lends a warmth and citrusy note.
• Ancho Chile Powder – Gives great color, some subtle sweet heat, and a depth of flavor that is amazing for chili.
• Cayenne – If you want to crank the heat, here is where to do it.
• Bay Leaves – Often forgotten, but so important when cooking soups and stews. One or two of these in a long cooking dish help to keep it from being too heavy by adding hints of earthiness and black pepper. Always remove them before serving and eating!
• Canned Beans – I love the trifecta of kidney, black, and cannellini beans for color and texture, but use any three (or any one kind) that you love here. Drain and rinse well.
• Coarse Kosher Salt – The large grains of this salt help to enhance flavors in your dishes instead of making a dish salty.
• Freshly Ground Black Pepper – Can’t say it enough – a peppermill and whole black peppercorns are a great investment in your cooking. Pre-ground pepper is often stale and lacks the, well, pepperiness, you are looking for.

How to Make Turkey Chili with Vegetables

This chili is fantastic because you spend a little time prepping and cooking, but the majority of the time is allowing the flavors to cook and meld on their own.

1. Cook the turkey. Use a heavy-bottomed pot or Dutch oven if you have one. The even heat is great for the long cook time and preventing things from burning. Cook the turkey until it is in little bits, cooked through, and lightly browned.
2. Sweat the vegetables and spices. This step is a dump and stir. The goal is to get most of the water out of the vegetables and allow them to soften. It is called “sweating” the vegetables. Adding the spices at this stage gives them a chance to start sharing their flavors early on.
3. Add the tomatoes and liquids. Use your spoon to break up the whole peeled tomatoes a little. They will continue to break down on their own, but giving them a little help never hurts.
4. Add the beans and season. I add the beans last to warm them and keep them whole and delicious. Always season your soups, stews, or chili last so it doesn’t end up too salty as it cooks down.
5. Don’t forget the toppings! Serving chili without toppings would be sacrilege. Be sure to include some cheese and onions at the bare minimum.

What to Serve with Turkey Chili

Turkey & Vegetable Chili is great with so many things, but here are a few ideas to get you going:

• Simple Cornbread or Cornbread Jalapeno Muffins
• Crispy Baked Potatoes in the Oven
• Simple Side Salad

Variations

This recipe is great for when you need a change up or want to riff a little.

• Beef or Chicken – If ground turkey isn’t your favorite protein, consider swapping it out for ground beef or ground chicken. For beef, you may need to skim some of the fat before adding the vegetables.
• Change Up the Veggies – Don’t have all the veggies listed? Not a problem! I have added more or less of each and still ended up with delicious chili. So if you have three green bell peppers and some carrots hanging out in the fridge, feel free to add them in.
• Change Up the Toppings – Each and every bowl of this chili can be a choose-your-own-adventure meal for everyone in the family. I like to create a toppings bar so everyone can doctor up their bowl as they see fit.
• Spice It Up – If you crave heat but not everyone in the house does, you can top this recipe with fresh chiles or hot sauce. Should everyone be a heat freak, add a few more chiles with the rest of the vegetables OR add a few more pinches of cayenne.

Storage & Freezing

Storage: I like to store this in 8oz single-serve containers for easy reheating, but use what you have in your cupboard as long as it is airtight. Will keep in the fridge for up to a week.

Freezing: This makes a big batch and if you aren’t feeding a big group, you might not eat it all in one go. Thankfully, it freezes and reheats exceptionally well. Transfer it to an airtight container and keep it in the freezer for up to 3 months.

Questions About Turkey Chili with Vegetables

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Turkey Chili with Vegetables

A hearty one-pot turkey chili featuring bell peppers, zucchini, onion, garlic, jalapeno, three kinds of beans, and a whole host of spices.

Course Main Course, Soup

Cuisine American

Keyword chili recipe, healthy chili recipe, Turkey and vegetable chili, turkey chili, vegetable chili

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 218kcal

Ingredients

• 2 tablespoons olive oil plus more if needed
• 1.5 lbs ground turkey
• 1 large green bell pepper chopped into bite-sized pieces
• 1 large yellow bell pepper chopped into bite-sized pieces
• 1 large red bell pepper chopped into bite-sized pieces
• 1 large yellow onion chopped
• 2 zucchini
• 5-8 cloves garlic minced
• 1 jalapeno deseeded and minced
• 1 28oz can whole peeled tomatoes
• 1 15oz can diced tomatoes
• 2 cups chicken broth
• 1 tablespoon dried oregano
• 3 tablespoons chili powder
• 2 tablespoons ground cumin
• 1-2 tablespoons ancho chile powder
• 1 pinch cayenne
• 2 bay leaves
• 3 15oz cans beans drained and rinsed (kidney, black, and cannellini are great)
• coarse kosher salt to taste
• freshly ground black pepper to taste

For Serving (optional):

• raw red onion chopped
• sour cream or Greek yogurt
• shredded mexican cheese blend
• lime cut into wedges
• cilantro chopped
• jalapeno sliced
• hot sauce

Instructions

• Heat oil over medium-high heat in a large, heavy pot. Add the turkey and cook until lightly browned, 5-10 minutes. Use your spatula to chop down to bite-sized pieces as you go.
• Add the bell peppers, onion, zucchini, garlic, jalapeno, and spices. Sweat down, another 5-10 minutes. If things look a little dry, add 1 tablespoon of additional oil.
• Add the peeled and diced tomatoes along with the chicken broth and bay leaves. Bring to a boil, reduce to a simmer, and allow to cook for 15 minutes so flavors can meld.
• Add the beans and cook for another 10 minutes or so. Season with a big pinch of salt and a few grinds of pepper. Give it a taste and repeat with salt and pepper as needed.
• Build your bowl of chili with your favorite toppings and enjoy!
• If you've tried this recipe, come back and let us know how it was in the comments or ratings.

Nutrition

Serving: 1bowl | Calories: 218kcal | Carbohydrates: 14g | Protein: 30g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 64mg | Sodium: 448mg | Potassium: 844mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2556IU | Vitamin C: 98mg | Calcium: 85mg | Iron: 4mg

The post Turkey Chili with Vegetables appeared first on My Dinner Recipes.

I will be completely honest. Prior to this requested dish, I had not tried Hamburger Helper. So I went to the store, got a box, and decided to see what the fuss was about.

Was it good? Sure. Could it have been better? Absolutely! My version takes the same amount of time as the box and doesn’t include powdered cheese.

Why You’ll Love Cheeseburger Macaroni Skillet

Talk about a great ground beef recipe with oodles of cheddar cheese, tasty seasonings, and zippy tomatoes ready in just 20 minutes! Perfect for busy nights and introducing a new generation to a classic – no box here.

Hands down, this is the fanciest Hamburger Helper you have ever eaten!

What is Cheeseburger Macaroni Skillet

This one-dish meal features ground beef, macaroni, tomatoes, beef broth, and gooey cheese.

For those of you that don’t know, Hamburger Helper is an absolute classic. With a single box, a pound of ground beef, water, or milk, you had a one-dish meal for the entire family.

My take is the same concept, only I skipped the seasoning packet and powdered cheese and really amped up the flavor.

Cheeseburger Macaroni Skillet Ingredients

This simple ingredient list can easily be found at your local grocery store.

• Butter – I always opt to use unsalted butter when cooking, because I can control the amount of salt that goes into what I am cooking.
• Ground Beef – For a more decadent dish, buy something with a higher fat ratio. If you are watching your calories, go with something a little leaner.
• Salt and Pepper – A mix of coarse sea salt and ground black pepper is a great way to season this dish. If you use salted butter, go ahead and omit the salt altogether.
• Seasonings – Besides the salt and pepper, all we need to season this meal is garlic powder and onion powder.
• Beef Broth – I prefer to use low sodium because it keeps the salt content down, but you can also use chicken broth, chicken stock, or vegetable broth if needed and in a pinch.
• Elbow Macaroni – This pasta shape is easy to find and a classic when it comes to Hamburger Helper.
• Whole Milk – Full-fat milk helps the cheese sauce to be rich and decadent. Low-fat milk can be used if need be, but the sauce texture will likely be a little thinner.
• Cheddar Cheese – No artificial cheese here. Anything from sharp to mild cheddar will work so go with whatever your family or friends will enjoy the most.
• Petite Diced Tomatoes – I like the flavor and tang the tomatoes add not to mention the color they bring to the dish, but be sure to drain them well. Any extra liquid could cut down on the velvety sauce.

How to Make Cheeseburger Macaroni Skillet

1. Cook the beef. Cast iron is going to be the best option here because it retains heat so well and evenly. This will help to crisp up the beef quickly. The butter is there for flavor and to help those seasonings evenly distribute as the crumbled ground beef is cooking.
2. Drain the pan and cook the pasta. There will be more liquid or fat in the pan than is pleasant for this dish. Carefully tilt the pan and use a spoon to get out as much of it as you can. Add the pasta and the broth and while the pasta boils the flavor of the browned beef, seasonings, and the beef broth will flavor it while it cooks.
3. Create the sauce. Fun fact: as pasta boils the starches from it leech into the cooking liquid. That’s the genius of this dish. The residual starchy liquid mixes with the milk and the cheese to create a decadent cheese sauce for the noodles. Don’t forget to fold in the tomatoes here if you are using them and serve!

What to Serve with Cheeseburger Macaroni Skillet

I like to pair mine with a simple green salad dressed with Creamy Italian Dressing and sprinkled a quality Maldon sea salt over top. You will have your vegetable, starch, and protein all ready to go.

Variations

Lots to do here if you are feeling like you want to change it up or if you have dietary restrictions.

• Swap the protein – Ground turkey or ground chicken are great substitutes if you want leaner meat.
• Swap the cheese – Not a fan of cheddar? Feel free to try another cheese or cheese blend of your choice. Sometimes you just need to clean out the fridge, right?!
• Change the pasta – Any pasta will do, but generally speaking, I like a small shape. Penne, rigatoni, shells, orechiette, or even ditalini are all great swaps here.
• Amp up the heat – Add red pepper flakes or serve it with your favorite hot sauce on the side.
• Play with flavor – Consider adding some Worcestershire sauce or even Montreal steak seasoning to this classic comfort dish for even more deliciousness.

Storage and Freezing

Storage: You can store leftover hamburger helper in an airtight container in the refrigerator. It will stay good for up to three to four days.

Freezing: I do not recommend freezing this recipe. Cooked pasta doesn’t thaw at the same texture as before.

Questions About Cheeseburger Macaroni Skillet

More Easy Dinner Recipes

• Easy Fettuccine Alfredo
• Instant Pot Salsa Chicken
• French Onion Baked Chicken
• Teriyaki Meatballs

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With diced tomatoes, corn, and a creamy broth, your whole family will enjoy this quick and easy Chicken Taco Soup Recipe for dinner!

Zucchini Taco Boats

These Zucchini Taco boats are a great way to enjoy that taco flavor you love, while also keeping dinner on the healthier side.

Crock Pot Beef and Noodles Recipe

With chunks of tender beef, egg noodles and gravy to cover it all, this Crock Pot Beef and Noodles recipe is the ultimate comfort food.

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Cheeseburger Macaroni Skillet

Cheeseburger Macaroni Skillet is a great ground beef recipe with cheddar cheese, seasonings, and tomatoes all ready in 20 minutes!

Course Main Course

Cuisine American

Keyword cheeseburger macaroni skillet, hamburger helper

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 904kcal

Ingredients

• 1 tablespoon unsalted butter
• 2 pounds ground beef
• 1 teaspoon coarse sea salt
• 1 teaspoon ground black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 4 1/2 cups low sodium beef broth
• 16 ounces dry elbow macaroni
• 1 cup whole milk
• 2 cups cheddar cheese grated
• 16 ounces petite diced tomatoes drained

Instructions

• In a large skillet, preferably cast iron, melt the butter over medium high heat. Add the ground beef, salt, black pepper, garlic powder and onion powder, breaking ground beef as it cooks. Brown on all sides, approximately 5-7 minutes.
• Drain any excess fat, if there is just a little, don’t worry about it. Stir in the uncooked elbow macaroni and beef broth. Spread evenly in the pan, simmering on low. Stir twice to ensure all of the pasta has had a chance to soak up the broth. Simmer for 7-9 minutes, or until pasta is al dente.
• Fold in the milk and cheese until incorporated and cheesy. Fold in drained tomatoes.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 904kcal | Carbohydrates: 67g | Protein: 51g | Fat: 48g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 155mg | Sodium: 1187mg | Potassium: 1281mg | Fiber: 4g | Sugar: 8g | Vitamin A: 666IU | Vitamin C: 7mg | Calcium: 393mg | Iron: 5mg

The post Cheeseburger Macaroni Skillet appeared first on My Dinner Recipes.

Delicious chicken recipes seem to be a dime a dozen these days. I feel like I’ve tried them all, but most leave me feeling like a want something more. That certainly isn’t the case with this tender chicken with luscious creamy sauce.

I’m always looking for easy dinner ideas to put on the dinner table- whether for my family or dinner guests. And this recipe is the best way to do it.

It tastes like it came straight from an italian restaurant with it’s bold flavors and creamy parmesan sauce. But in reality, it couldn’t be easier to make.

What to Serve Creamy Tuscan Chicken With

Of course, the options are really endless, but I do have a few suggestions of things that pair really well with this chicken dish;

• White rice
• Polenta
• Mashed potatoes
• Egg noodles
• Green beans
• Cauliflower rice
• Angel hair pasta
• Rigatoni pasta
• Crusty bread

Ingredients

You only need a handful of ingredients to make this great recipe. Most you might already have on hand. For the complete list of ingredients, scroll down to the recipe card.

• Chicken breasts – We are going to be cutting these in half making cutlets, so I like them to be bigger in size.
• Coarse kosher salt – Different salts measure differently, so make sure to use coarse kosher or change the measurements accordingly.
• Ground black pepper – I like to use freshly ground pepper when cooking, but you can also use the pepper out of your shaker.
• Butter – To control the amount of salt in a this marry me chicken, I like to use unsalted butter. If all you have is salted, just omit the extra salt in the recipe.
• Garlic cloves – I always like using fresh garlic as opposed to garlic powder. The flavor is more pungent and it makes for a much more delicious chicken dinner.
• Flour – This acts as a thickening agent for the cream sauce. It helps to coat the chicken in that deliciously creamy sauce.
• Chicken broth – If you don’t have any on hand, it will turn out just as delicious with vegetable stock or chicken stock instead.
• Heavy cream – In order to make this light cream sauce, we whisk in a little bit of heavy cream.
• Parmesan cheese – I always choose to grate my own cheese. The pre-shredded cheese has an added element that doesn’t allow the cheese to melt smoothly.
• Sun-dried tomatoes – Find them in a jar in oil at your local grocery store.
• Bacon – This is optional, but I highly recommend for an added crunch and flavor to the marry me chicken sauce.
• Crushed red pepper flakes – Also optional, but if you’d like to add a bit of spice to this easy recipe, this is the way to do it.
• Fresh basil – This is used as a garnish, but the bright color and fragrant flavor add another element to this already delicious dish. You could also use fresh spinach.

How to Make Creamy Tuscan Chicken

1. Prepare chicken. Cut chicken breasts in half horizontally to make then thinner, leaving you with 4-6 chicken cutlets. Season both sides with salt and pepper.
2. Cook chicken. Heat olive oil in a large skillet to medium heat. Add chicken, turning to brown the exterior, approximately 4 minutes on each side. Chicken might not be fully cooked. Remove to a plate and set aside.
3. Melt butter. In the same skillet, with juices browned bits and oil, add the butter, allowing it to melt, then the garlic. Sauté until fragrant.
4. Whisk flour. Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce.
5. Add cream. Whisk in the cream until fully blended and then the parmesan cheese, still whisking. When cheese has melted, add Italian seasoning and return the chicken back to the sauce, turning to coat.
6. Simmer. Simmer for 10 minutes. Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with fresh basil.

Variations

• Chicken – Feel free to swap the boneless skinless chicken breasts with boneless skinless chicken thighs. They tend to have more flavor, but make sure to adjust the cook time accordingly. I don’t recommend bone-in chicken thighs for this tuscan creamy chicken just for sake of time.
• Spice – Add a little kick to this creamy tuscan garlic chicken recipe by adding some chili flakes or up the amount of red pepper flakes in the sundried tomato cream sauce.
• Fresh tomatoes – Can’t find sundried tomatoes at your grocery store? Swap in some cherry tomatoes into the decadent sauce instead and it will taste just as good.
• Fresh herbs – Rather than use Italian seasoning, or in addition to, chop up some fresh herbs like basil and thyme and add it to the delicious sauce.

Storage, Reheating and Freezing

Storage: Store any leftover creamy tuscan chicken in an airtight container in the refrigerator for up to three days.

Reheating: You can reheat in the microwave or in a large cast iron skillet over medium-high heat to enjoy it the next day.

Freezing: I do not recommend freezing a cream sauce. They tend to turn a little grainy when reheated.

More Easy Chicken Dinners

• French Onion Baked Chicken
• Chicken Piccata
• One Pot Chicken and Rice
• Chicken Thighs in the Air Fryer

Chicken Taco Soup

With diced tomatoes, corn, and a creamy broth, your whole family will enjoy this quick and easy Chicken Taco Soup Recipe for dinner!

Honey Mustard Chicken

This flavorful Honey Mustard Chicken is an amazing option. Made in one pan, this recipe comes together quickly with pantry ingredients.

Crock Pot White Chicken Chili Recipe

Zesty White Chicken Chili is made with hearty beans, tender chicken thighs, and a creamy broth, all in the slow cooker. A great alternative to tomato and beef chili.

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Creamy Tuscan Chicken

Juicy chicken breasts in a creamy sauce and ready in under an hour, this Creamy Tuscan Chicken recipe is the perfect weeknight meal!

Course Main Course

Cuisine American

Keyword creamy tuscan chicken

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 569kcal

Ingredients

• 2-3 large chicken breasts*
• 1 teaspoon coarse kosher salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 large garlic cloves minced or grated
• 3 tablespoons flour
• 1 cup low sodium chicken broth
• ¾ cup heavy cream
• ½ cup parmesan cheese finely grated
• 1 ½ teaspoons Italian seasoning
• ½ cup sun dried tomatoes in oil drained and chopped
• ¼ cup bacon cooked and crumbled, optional
• ½ teaspoon crushed red pepper flakes optional
• 8-10 leaves fresh basil chiffonade cut

Instructions

• Cut chicken breasts in half horizontally to make then thinner, leaving you with 4-6 chicken cutlets.
• Season both sides of the chicken with salt and pepper.
• Heat olive oil in a large skillet to medium-high heat. Add chicken, turning to brown the exterior, approximately 4 minutes on each side. Chicken might not be fully cooked. Remove to a plate and set aside. If you are using a smaller skillet and 6 pieces of chicken, you might need to work in batches for this step.
• In the same skillet, with juices browned bits and oil, add the butter, allowing it to melt, then the garlic. Sauté for 1 minutes until fragrant.
• Whisk in the flour, making a roux paste. Then slowly pour in the chicken broth, still whisking, until it forms a sauce. Whisk in the cream until fully blended and then the parmesan cheese, still whisking.
• When cheese has melted, add Italian seasoning and return the chicken back to the sauce, turning to coat. Simmer for 10 minutes.
• Add the sun dried tomatoes, bacon and crushed red pepper flakes, if desired. Top with fresh basil.
• Serve over rice, creamy polenta, pasta or mashed potatoes.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 569kcal | Carbohydrates: 12g | Protein: 34g | Fat: 43g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.3g | Cholesterol: 156mg | Sodium: 1083mg | Potassium: 805mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1286IU | Vitamin C: 17mg | Calcium: 215mg | Iron: 2mg

The post Creamy Tuscan Chicken appeared first on My Dinner Recipes.

Fresh salmon cakes are similar to crab cakes and cod cakes. They take cooked fish and combine them with a light binder, sautéed veggies and a fresh dipping sauce.  

They can be served as an entree, on top of a salad or even on appetizer boards or butter boards.

Why You’ll Love Them

• These don’t use a lot of binder, so you get lump pieces of salmon and not a lot of filler. In fact, there is so little that they are extremely fragile and can be hard to flip.
• Salmon cakes are dotted with briny bursts of capers and other fresh vegetables.
• Variety of dipping sauce options.
• They are freezer friendly and make-ahead friendly!
• Make a half batch using leftover salmon.

Fresh Salmon Cakes Ingredients

I know this list looks lengthy, but it I promise you’ll have most of it in your fridge or pantry. These fresh ingredients make for the best easy salmon patties.

• Olive oil – A little oil for sautéing, other neutral oils like avocado oil or vegetable oil can be used.
• Yellow Onion – Or white onion, I like something with a little bite. Red onion is a little too strong for me.
• Fresh Garlic Cloves – For the most garlic flavor, go for fresh. Jarred garlic is great for cutting corners, but is often sweet.
• Celery – A staple in southern style salmon patties, make sure you minced it tight so it can incorporate in well.
• Salmon – I use fresh salmon fillets for this salmon recipe. You can use leftovers that are already seasoned or cook the salmon with few shakes of salt and pepper.
• Mayonnaise – This is the binder, or glue, if you will. It is essential to making sure everything sticks together.

• Panko Bread Crumbs – Regular can also be used, but they are finer. I like the heftier crunch of panko.
• Capers – The briny and salty pop that capers provided can not be duplicated. It is what truly makes these salmon cakes unique and totally tasty. 
• Dijon mustard – Adds a zing!
• Worcestershire Sauce – This heady sauce packs a lot in a little dab. Soy sauce can also be used, but Worcestershire is much more complex.
• Seafood seasoning – Something like Old Bay is a good pick, but they are salty, so add sparingly and after you’ve tasted it to know just how salty it is.
• Ground Black Pepper – Ground white is also an option, but whatever you pick, make sure it is freshly ground.
• Fresh parsley and Fresh Lemon Wedges – both are optional and for garnish, although a nice spritz of fresh lemon juice brightens the dish. 

Dipping Sauces

The cakes themselves carry a lot of flavor, so I try not to serve them with anything too overwhelming. The yogurt sauce is cooling and mild, the perfect match, but here are a few other sauces for seafood.

Fresh Salmon vs Canned Salmon

I did use fresh salmon for this recipe, well it was frozen, but I cooked it. To do this, simply season lightly with salt and pepper and bake at 350°F for 15 minutes. More for thicker fillets and less for thinner.

Canned salmon can also be used, it certainly saves a step. Buy with red salmon or pink salmon. Red is a tad more expensive and is considered to have better taste, but if often drier. Pink salmon has a less fishy flavor and moire juicy; if you will.

Fresh Salmon Cakes Variations

• Fresh herbs- Chop about 2 tablespoons of fresh herbs and add them to the cakes. Dill, parsley and cilantro are fan favorites.
• Spice it Up– Add 1 teaspoon of cayenne pepper or chili powder or 2 tablespoons of chopped scallions or spicy chile peppers.
• Bell Pepper- I’m from Maryland where putting any sort of red bell pepper into a cake is strictly forbidden, but feel free to add 2 tablespoons of minced bell pepper to the veggie mix while sautéing.

Baking & Air Fryer Instructions

One of my favorite things about this best salmon cake recipe is that there is more than one way to make them. The original recipe is fried on the stove, but check out these other methods for making simple salmon patties:

• Baked Salmon Cakes– Frying is the only way to get a crispy, brown exterior, but they can be baked. Since they are already cooked, you really just need to heat them through, so 350°F for 15-18 minutes should do the trick.
• Air Fryer- They can also be air fried. Coat them in cooking spray and cook for 3 minutes on each side at 350°F.

Serving Suggestions

These are super versatile and total comfort food. Here are a few sides that pair perfectly.

Storage & Freezing

Storage & Leftovers: Store in an airtight container or tightly wrapped. Seafood scents have the tendency to travel to other foods, so make sure they are airtight. Keep for up to 4 days. Reheat in a skillet with a small amount of oil or in the oven for 4 minutes at 350°F. You can microwave, but they will dry out and your whole house will smell like salmon.

Freezing: Salmon cakes can be frozen formed and uncooked or cooked. Wrap well in freezer paper or aluminum foil and then an airtight freezer bag, pushing out as much air as possible. Store for up to 6 months.

Thaw in the fridge overnight and cook or cook while frozen at 350°F for 20 minutes or until the centers are warm (125°F).

More Easy Dinner Recipes

• Honey Mustard Chicken
• Crock Pot Beef and Noodles
• Easy Fettuccine Alfredo

Baked Teriyaki Salmon Recipe

Sweet and savory, this Baked Teriyaki Salmon is an easy dinner recipe using homemade teriyaki sauce.

French Onion Baked Chicken

If you want comfort food inspired by French onion soup, this EASY French Onion Baked Chicken should be your next weeknight dinner!

Check out this recipe

Instant Pot Salsa Chicken Recipe

Using just 4 ingredients, whipped up super tender and amazingly zesty chicken breasts in the Instant Pot.

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Fresh Salmon Cakes Recipe

This fresh salmon cakes recipe uses celery, capers and more fresh flavors to create a delicious seafood patties topped with a cooling yogurt sauce.

Course Appetizer, Main Course

Cuisine American

Keyword salmon cake recipe, salmon cakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 35 minutes minutes

Servings 6

Calories 336kcal

Equipment

• Rimmed Baking Sheet
• Mixing Bowls
• cast iron skillet

Ingredients

Salmon Cakes:

• 1 tablespoons olive oil
• ¼ cup yellow onion minced
• 3 cloves garlic minced
• 2 tablespoons celery minced
• 1 ¼ pounds salmon cooked and coarsely chopped
• 1/3 cup mayonnaise
• 2/3 cup panko breadcrumbs divided
• 3 tablespoons capers drained and chopped
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon seafood seasoning
• ¼ teaspoon ground black pepper
• Fresh parsley minced for garnish
• Fresh lemons wedges

Yogurt Dipping Sauce:

• 1 cup plain Greek yogurt
• 1 fresh lemon juiced and zested
• ½ teaspoon coarse Kosher salt
• ½ teaspoon ground black pepper
• 2-4 tablespoons canola oil

Instructions

Salmon Cakes:

• Heat the olive oil in a small skillet, add the onion, garlic and celery. Sauté for 3-5 minutes, or until soft and fragrant. Remove and set aside.
• In a large mixing bowl, toss together the sautéed veggies, salmon, mayonnaise, 1/3 of the panko breadcrumbs, capers, mustard, Worcestershire, seafood seasoning and black pepper. Do not overmix or else the large pieces of salmon will break apart. This is best done with your hands.
• Form into 6 large patties. Flatten as well as you can. Place the remaining 1/3 cup bread crumbs into a shallow dish and press each salmon cake into the bread crumbs before removing to a plate or parchment lined baking sheet and chill for 30-60 minutes.
• When ready to cook, heat 2 tablespoons of canola oil in a large skillet over medium-high heat. Add salmon cakes, working in batches if needed. Pan fry on each side for 2-3 minutes or until well browned.
• If working in batches, place fried cakes in a warm oven until the rest are ready to be served.

For the sauce:

• Blend together the yogurt, lemon juice, lemon zest, salt and pepper in a small bowl and chill until ready to serve.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

Nutrition

Calories: 336kcal | Carbohydrates: 8g | Protein: 24g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 59mg | Sodium: 511mg | Potassium: 565mg | Fiber: 1g | Sugar: 2g | Vitamin A: 77IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

The post Fresh Salmon Cakes appeared first on My Dinner Recipes.

Since French onion is one of my favorite soups, but I rarely feel like cooking it up on a weeknight, I thought making up an easy baked chicken recipe with all of my favorite elements would be a second. Juicy chicken breasts topped with a rich French onion soup, melty cheese and of course a little crunch in the form of croutons.

This french onion chicken recipe brings the classic flavors of french onion soup into one delicious dish fit for any occasion. It’s made with simple ingredients and it’s an easy dinner recipe that your whole family will love.

Why You’ll Love This French Onion Baked Chicken

• Easy – This French onion chicken bake is an easy way to make a complete meal in one dish with very little prep time. 
• Versatile – While this chicken bake can certainly be the main event at the dinner table, it can also easily be served as a side dish or as a topping for mashed potatoes, buttered egg noodles, pasta or cauliflower rice.
• Quick – It takes little time to prep and then the rest is hands-off.
• Appealing – This is the type of meal the entire family will enjoy. With flaky biscuits and plenty of ooey gooey cheese, even the pickiest eaters might overlook if you snuck some veggies and healthy goodness into their meal.

Ingredients

The ingredient list is simple and made from pantry staples.

• Low sodium beef broth – You can also use bouillon – just check the substitution amounts. Low sodium allows you to control the saltiness. You can use regular, but be mindful of this when adding additional kosher salt late and make sure you taste test first. And of course, feel free to make your own!
• Balsamic vinegar –  Balsamic complements poultry and also brings an acidic brightness.
• Olive oil – I like to use olive oil for its flavor and the way it works in this recipe, but feel free to use the oil of your choice. Avocado oil would be my second pick.
• Dried thyme leaves – This ingredient adds earthy depth. Fresh can be used, but since this is an easy recipe, I went for the spice rack.
• Garlic powder – It’s easy to use powder, but you can use minced fresh cloves garlic if you prefer.
• Ground black pepper – Freshly ground will pack the most punch. White pepper or a table shaker are other options.
• Coarse Kosher salt – A little goes a long way with high quality salt. Avoid being heavy handed since the cheese, caramelized onions and broth will also bring saltiness to the dish.

• Skinless Boneless chicken breasts – Tender chicken breasts are what we recipe tested with, but there is no reason why you can’t substitute chicken thighs, bone-in or boneless.
• Caramelized onions – In a large skillet, caramelize any sweet onions you like — yellow onions and Vidalia onions are some of my favorites to use. Make extra and you can refrigerate or freeze them to throw into your favorite French onion soup recipe another time (or make onion jam). There is a difference between simply sauteing and caramelizing, so make sure you read up on it! Sliced onions like yellow onion have the best sweet flavor.
• Gruyere cheese – The slices of swiss make it easier to get it on the dish quickly but you can also shred fresh gruyere cheese, which is more authentic.
• Mozzarella cheese – Shredding at home makes it fresher and better, but if you only have shredded mozzarella in your fridge you can use that. 
• Garlic croutons – Make sure the croutons are crumbled, yet coarsely. Just throw them in a ziploc bag and crush them. They are the slab of bread that usually tops a crock of soup. I love incorporating texture into a generally smooth dish.

How to Make French Onion Baked Chicken

1. In a large bowl, whisk together the wet ingredients with the spices and set aside.
2. Heat the olive oil over medium to medium-high heat in a large, oven-safe skillet. I love using cast iron for the this purpose! Much better than baking in a casserole dish.
3. Sear the chicken breasts on all sides until browned but without cooking all the way through. It should take just a few minutes on each side. Browning the meat before baking adds unmai flavors and will help to further deepen the sauce.
4. Pour the beef broth and spice mixture over the chicken in the skillet. Continue cooking until it is at a low simmer — broth should be mildly bubbling. Scrape up any browned bits on the bottom of the pan.
5. Top the chicken with the caramelized onions. Spread them liberally so that they cover the chicken. Then, top with the cheese and bake.
6. Once the chicken comes to temperature, and the cheese is golden brown, remove from the oven and allow to rest.
7. Just before plating, garnish with the garlic croutons and herbs.

Variations

• White or red wine – You can add a dash of white wine to the onion mixture or the beef broth to add some brightness or depth.
• Seasoning – Add a dash of Italian seasoning to the chicken for subtle extra flavoring. Substitute soy sauce for salt some added umami.
• Low carb – To make this recipe low carb simply omit the croutons.
• Cheese – Consider substituting a slice of provolone cheese for each slice of swiss cheese instead, or mix the two.
• Method – You can easily adapt this recipe to make it in your Instant Pot, slow cooker, or pressure cooker. 
• Swap the Salt– Instead of coarse Kosher salt, reduce by half to only 1/2 teaspoon and use poultry seasoning or seasoned salt.

Storage and Freezing

You can store this French Onion Chicken Bake in an airtight container for up to three days or freeze for up to three months.

More Chicken Recipes

• Creamy Garlic Chicken
• Chicken and Sausage Gumbo
• Baked Chicken Thighs
• Juicy Brined Chicken
• Orange Chicken

Instant Pot Salsa Chicken Recipe

Using just 4 ingredients, whipped up super tender and amazingly zesty chicken breasts in the Instant Pot.

Honey Mustard Chicken

This flavorful Honey Mustard Chicken is an amazing option. Made in one pan, this recipe comes together quickly with pantry ingredients.

Crock Pot White Chicken Chili Recipe

Zesty White Chicken Chili is made with hearty beans, tender chicken thighs, and a creamy broth, all in the slow cooker. A great alternative to tomato and beef chili.

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French Onion Baked Chicken

If you want comfort food inspired by French onion soup, this EASY French Onion Baked Chicken should be your next weeknight dinner!

Course Main Course

Cuisine American

Keyword baked chicken, french onion baked chicken, french onion chicken

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 319kcal

Ingredients

• 2/3 cup low sodium beef broth
• 2 tablespoons balsamic vinegar
• 1 teaspoon dried thyme leaves
• ½ teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 teaspoon coarse kosher salt
• 2 teaspoons olive oil
• 4 boneless skinless chicken breasts
• 1 ½ cups caramelized onions
• 1/2 cup Swiss or Gruyere cheese shredded
• ½ cup mozzarella cheese shredded
• ½ cup garlic croutons coarsely crumbled
• Minced thyme or parsley for garnish

Instructions

• Preheat the oven to 350°F.
• In a liquid measuring cup or mixing bowl, whisk together the beef broth, vinegar, thyme, garlic pepper and salt. Set aside.
• In a large oven-safe skillet, heat the vegetable oil over medium-high heat. Sear chicken breasts on all sides until browned. They will not be cooked the whole way through.
• Pour the beef broth mixture over the chicken, heating until at a low simmer.
• Top with the caramelized onions and sprinkle with cheese.
• Bake for 16-18 minutes or until the chicken registers at 160°F.
• Remove and allow to rest for 5-10 minutes (carry-over cooking will bring it up to 165°F).
• Before serving, sprinkle liberally with garlic croutons and garnish with fresh thyme or parsley, if desired.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 319kcal | Carbohydrates: 13g | Protein: 34g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 102mg | Sodium: 1023mg | Potassium: 676mg | Fiber: 2g | Sugar: 5g | Vitamin A: 312IU | Vitamin C: 9mg | Calcium: 272mg | Iron: 1mg

The post French Onion Baked Chicken appeared first on My Dinner Recipes.