Dutch Oven - Southern Cravings

Vegetable Soup With Ground Beef

Anna Kate — Mon, 01 Apr 2024 21:46:11 +0000

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn’t know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It’s a one-pot recipe that’s perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

I love making quick and easy recipes like this vegetable soup with ground beef because it allows me to create a healthy and delicious meal without spending hours in the kitchen. One-pot cooking means less cleanup for me and more time spent with family and friends.

Why I Love This Recipe

Flexible: This soup is hearty enough to stand alone as a main dish. Plus, you can easily adjust the ingredients based on what you have on hand.
Easy to make: With a simple list of ingredients and straightforward steps, this recipe is a breeze to prepare.
Nutritious: This hamburger vegetable soup is packed with nutrient-dense veggies and lean ground beef, making it a well-balanced meal in a bowl.
Freezer-friendly: Vegetable soup with ground beef freezes well, making it perfect for meal prep or future comfort food cravings.

Comforting Vegetable Soup With Ground Beef

Whenever I’m feeling run down or in the mood for something soul-warming, I always whip up a batch of this vegetable soup with ground beef. It’s a hearty, nourishing dish with simple, pantry-friendly ingredients that never fails to hit the spot.

This hamburger vegetable soup showcases a vibrant mix of vegetables, tender chunks of potato, and savory ground beef, all bathed in a robust, tomato-based broth.

The flavors are warm and comforting, with a hint of heat from hot sauce and a deep savoriness from Worcestershire sauce. You can serve this dish on its own, but I love to pair mine with a slice of crusty bread or a sandwich on the side to mop up the flavor-packed broth.

Ingredients For Hamburger Vegetable Soup

Ground beef: Adds a rich, meaty flavor that makes the soup hearty and filling. I recommend 80/20 ground beef, but you can also use lean ground beef (90/10).
Stewed tomatoes & tomato sauce: Both add rich, umami elements. Additionally, the stewed tomatoes add a nice texture. Store-bought or homemade works well here.
Beef broth: Adds even more savory, umami flavors to the soup base. Again, store-bought or homemade beef broth or stock works equally well.
Veggies: I use a blend of frozen green peas and carrots and canned green beans, but you can substitute them with other vegetables you prefer or have on hand.
Idaho potatoes: Also known as russet potatoes, these add a creamy texture and hearty, earthy flavor. If you don’t have access, free to use other potato varieties like Yukon Gold.
Seasonings: I like to keep the seasonings simple with just a mixture of salt, pepper, garlic powder, and onion powder to enhance the flavor of the other ingredients.
Hot sauce: Adds a kick of heat. Use your favorite brand and adjust to your preference.
Worcestershire Sauce: Gives the soup a tangy, umami depth. If you don’t have Worcestershire sauce, use tamari or soy sauce instead.

How to Make Vegetable Soup With Ground Beef

Step 1: Brown The Beef

Start by browning the ground beef in a large Dutch oven or soup pot over medium-high heat. As the beef cooks, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder.

Step 2: Add The Rest

After you’ve drained off any excess grease, add the hot sauce and tomato sauce, followed by the stewed tomatoes and vegetables. Drop in your chopped potatoes and give everything a good stir to combine.

Step 3: Simmer The Soup

Bring your soup to a boil, then reduce the heat to a simmer for 30 to 45 minutes until the potatoes are tender. The longer you let it simmer, the more intense the flavors become.

Recipe Variations

Veggies: Add different vegetables like corn, celery, or bell peppers.
Protein: Substitute ground beef with ground turkey or chicken for a lighter version.
Potatoes: Use sweet potatoes instead of regular potatoes for a touch of sweetness.
Legumes: Add a can of kidney beans or white beans for extra protein and fiber.
Pasta: Stir in a cup of cooked pasta towards the end of cooking for a minestrone twist.
Herbs: Add some fresh herbs like basil, rosemary, or thyme for added flavor.

Tips For The Best Recipe

Simmer: For the most flavorful soup, allow it to simmer as long as possible. It’s even better the next day!
Don’t thaw: If you’re using frozen vegetables, there’s no need to thaw them before adding them to the soup.
Consistency: If you find your soup is too thick, just add a little more beef broth.
Even sizes: Make sure to cut your potatoes into even-sized pieces for consistent cooking.

What To Do With Leftovers

If you have leftover vegetable soup, follow these simple storage and reheating tips:

Fridge: Leftovers can be kept in the fridge for up to 3-4 days. Just make sure you let the soup cool before transferring it to an airtight container.
Freezer: Like the fridge, allow the soup to cool completely before transferring it to freezer-safe containers. It should last for at least 3 months in the freezer.
Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. If you’re reheating it from frozen, thaw it in the refrigerator overnight before adding it to the saucepan.

More Soup Recipes

For more comforting recipes like this vegetable soup with ground beef, check out the following:

Frequently Asked Questions

Can I use fresh vegetables instead of frozen ones?

Absolutely! Fresh vegetables make a great addition to this soup. Since they aren’t blanched like frozen vegetables, you may want to sauté them earlier in the cooking process.

Is this hamburger vegetable soup spicy?

The spice level of this hamburger vegetable soup varies based on how much hot sauce you add. You can add more or less depending on your preferences.

Can I use canned vegetables?

Yes, you can use canned vegetables. Just be sure to drain them before adding them to the soup.

Loved this recipe?

If you enjoyed this recipe, please consider leaving a star rating and a comment below! Your feedback not only helps others discover my blog but also gives me valuable insights from your experience.

Don’t forget to subscribe to my newsletter for the latest recipes. Thank you for supporting Southern Cravings!

Hearty Vegetable Soup with Ground Beef

Vegetable soup with ground beef is the hearty, wholesome comfort food you didn't know you were craving! Packed with nourishing veggies, richly flavored beef, and a savory broth, it will warm you from the inside out. It's a one-pot recipe that's perfect for chilly evenings, potlucks, or whenever you need a satisfying and nutritious meal.

Course Dinner Recipes, Main Course

Cuisine American

Keyword cheap dinner, soup

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 165kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

1 pound ground beef
2 teaspoons garlic powder
2 teaspoons onion powder
¼ teaspoon Worcestershire Sauce
14.5 ounces stewed tomatoes
12 ounces frozen mixed vegetables
2 cups beef broth
14.5 ounces tomato sauce
½ teaspoon hot sauce
2 Idaho potatoes peeled and cut into 1 inch pieces
salt and pepper to taste

Instructions

In a large dutch oven or soup pot, brown ground beef over medium to high heat.
While the meat is cooking, pour in the Worcestershire Sauce and season with salt, pepper, garlic powder, and onion powder. Drain grease as needed.
Stir in stewed tomatoes, mixed vegetables, and broth.
Add hot sauce and tomato sauce.
Drop in the potatoes. Stir to combine. Then, bring to a boil, and reduce to simmer.
Simmer for 30 to 45 minutes or until the potatoes are fork tender.

Nutrition

The post Vegetable Soup With Ground Beef appeared first on Southern Cravings.

Mississippi Pot Roast

Anna Kate — Tue, 26 Mar 2024 20:39:22 +0000

Nothing beats a home-cooked Mississippi pot roast in a Dutch oven! This recipe is made with tender beef, tangy pepperoncini peppers, ranch seasoning, and au jus for a one pan, easy dinner. The dutch oven does the heavy lifting, creating tender pieces of chuck roast in a savory and rich broth.

This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Ladling the delicious gravy over mashed potatoes is a crowd favorite! Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

My Mississippi pot roast requires just 7 ingredients and minimal steps yet turns out unbelievably tender, rich, and flavorful. If you enjoy straightforward, comforting meals, you have to try my classic Dutch oven pot roast.

Why I Love This Recipe

Whenever I’m hosting family and friends, I love making this Mississippi pot roast! It features classic pot roast flavors with a few of my own twists that make it extra special.

The roast turns out incredibly juicy and succulent, infused with flavors that are rich, savory, and just a touch spicy from the pepperoncini.

It’s all made in the Dutch oven, which means fewer dishes and less time spent cleaning up for me. I’m a big fan of one pot recipes. Plus, leftovers are perfect for French dips or roast beef sandwiches!

Ingredient Notes

This one-pot Mississippi pot roast recipe transforms simple ingredients into a comforting meal. Here’s everything you’ll need:

Chuck roast: Known for its rich flavor and tender texture when slow-cooked, chuck roast is my top choice for pot roast. Select a high-quality chuck roast with good marbling.
Ranch seasoning mix: Adds a tangy, herby flavor that complements the beef well.
Au jus seasoning: Provides a savory, umami-rich base that deepens the overall taste of the pot roast.
Butter: Adds richness and helps meld the flavors of the seasonings and meat.
Pepperoncini peppers: Add a unique, tangy kick that brightens the dish and adds a slight heat. You’ll need both the peppers and the liquid from the jar.
Beef broth: Enhances the meaty flavors and provides liquid for the roast to cook in, keeping it moist and tender.

Substitutions

Beef: If chuck roast is unavailable, brisket or round roast can be used as alternatives. These cuts also work well with slow cooking, becoming tender and flavorful over time.
Ranch: If you prefer to make your own ranch seasoning, mix dried parsley, dill, garlic powder, onion powder, salt, and pepper. Use the same amount of this blend as the packaged ranch seasoning.
Au jus: A mix of beef bouillon powder, onion powder, and a pinch of sugar can emulate the flavor of au jus mix. Use in equal parts to replace the au jus packet.
Butter: For a lighter version, reduce the amount of butter or use olive oil.
Peppers: Banana peppers are a suitable substitute if pepperoncini peppers are not available. Use the same amount, including the juice, for a similar tangy flavor.
Broth: Chicken or vegetable broth will work if you don’t have beef broth on hand, but they will subtly change the flavor. Use the same amount as what is called for beef broth.

How to Make a Mississippi Pot Roast

Creating this melt-in-your-mouth Mississippi pot roast couldn’t be more straightforward! Follow my step-by-step instructions for the best results.

Preparation

If the chuck roast was previously frozen, ensure it is thawed. Set your oven to 325 degrees Fahrenheit to ensure it reaches the right temperature by the time you’re ready to start roasting.

Cooking

Step 1
Heat oil in a large Dutch oven over medium-high while you season the chuck roast with salt and pepper. Sear the roast on all sides for approximately 3 minutes until it develops a brown crust. Remember to pat the roast dry with paper towels before searing to ensure a good crust.

Step 2
While the meat sears, combine the beef broth, pepperoncini juice, ranch seasoning, and au jus seasoning in a bowl.

Step 3
Once the roast is seared, remove the Dutch oven from the heat. Carefully pour the seasoning mixture over the roast, ensuring it’s well-coated. Top the roast with peppers and pats of butter.

Step 4
Cover the Dutch oven with its lid or with aluminum foil and place it in the oven. Bake for 3 ½ – 4 hours, or until the roast is tender enough to shred easily with a fork. Check the roast periodically near the end of cooking time to ensure it reaches the perfect tenderness without overcooking.

Expert Tip

The key to a melt-in-your-mouth Mississippi pot roast is in the low and slow cooking process. By allowing the roast to cook gently over several hours, the connective tissues break down, resulting in exceptionally tender meat.

A Dutch oven is particularly effective for this kind of cooking because it distributes heat evenly, allowing the meat to cook perfectly throughout. Don’t rush the cooking process—patience is key here!

Cooking Tips

Room Temperature Meat: Bring the chuck roast to room temperature before cooking. This helps it cook more evenly, ensuring that the interior and exterior reach the correct doneness at the same time.
Deglaze the Pot: After searing the roast, deglaze the Dutch oven with a bit of beef broth. This process lifts the flavorful bits stuck to the bottom of the pan.
Rest Before Serving: Cover the roast and allow it to rest for at least 15-20 minutes after cooking. This allows the juices to be redistributed, ensuring the meat is moist and flavorful when served.

Serving Suggestions

This melt-in-your-mouth Mississippi pot roast pairs well with a variety of sides that complement its rich and savory flavors. Mashed potatoes or polenta can serve as the perfect base, adding a smooth, creamy texture.

For a well-balanced dish, pair the roast with vegetables like oven-roasted baby carrots, air fryer frozen broccoli, roasted green beans, or roasted asparagus.

Frequently Asked Questions

What if I don’t have a Dutch oven?

If you don’t have a Dutch oven, you can use a deep, heavy-bottomed oven-safe pot with a lid. If your pot isn’t oven-safe, sear the meat, then transfer it to a deep baking dish, cover it tightly with foil, and proceed with the oven roasting.

How can I tell when the pot roast is done?

The pot roast is done when it’s extremely tender and can easily be pulled apart with a fork. If the meat is still tough, it needs more time to cook.

Why is my pot roast dry?

If your pot roast is dry, it might not have cooked long enough or the temperature is too high. Cook it longer at a low temperature to allow tough tissues to break down, making the meat moist and tender. Also, ensure there’s enough liquid in the pot throughout cooking.

Storing & Reheating

This Mississippi pot roast makes for the best leftovers! Allow it to cool to room temperature before storing it.

Fridge
Place the cooled pot roast in an airtight container or wrap it tightly with aluminum foil or plastic wrap. It will last for up to 3-4 days.

Freezer
Freezing is a great option for extending the life of your pot roast. Slice or shred the meat, then store it in freezer-safe bags or containers with some of its juices to prevent drying out. Properly packaged, it can last up to 3 months.

Reheating
Thaw the roast overnight in the fridge if frozen, then warm it in a covered pot over low heat on the stove, adding a splash of beef broth or water if necessary to keep it moist. Alternatively, reheat it in the oven at 325 degrees Fahrenheit, covered, until heated through.

More Main Dishes

The Best Mississippi Pot Roast

Nothing beats a home-cooked Mississippi pot roast! This melt-in-your-mouth dish brings soul-warming flavors to your table with very little hands-on effort. Whether you’re looking for a cozy weekend dinner or a hearty meal to share with family, this recipe always hits the spot.

Course Dinner Recipes

Cuisine American

Keyword beef, pot roast

Prep Time 5

Cook Time 4

Total Time 4 5

Servings people

Author Anna Kate

Equipment

Dutch Oven

Ingredients

3-4 pounds chuck roast
1 tablespoon oil
1 packet ranch seasoning mix
1 packet au jus seasoning
½ stick of butter sliced into pats
6 pepperoncini peppers plus ½ cup juice from jar
1 cup beef broth

Instructions

Preheat the oven to 325 degrees.
Heat the oil in a large dutch oven over medium-high heat. Sear the chuck roast on all sides, about 3 minutes per side.
While the roast sears, whisk together the beef broth, pepper juice, ranch seasoning, and au jus seasoning in a small bowl.
When the roast is seared, remove the dutch oven from heat. Then, carefully pour the beef broth mixture over the roast.
Top the roast with peppers and the pats of butter.
Cover with the lid or aluminum foil and bake for 3 ½ – 4 hours or until the roast shreds with a fork.
Remove the pot roast from the dutch oven and slice. Spoon juices from the crockpot over the roast before serving with mashed potatoes.

The post Mississippi Pot Roast appeared first on Southern Cravings.

Turkey Pot Pie With Biscuits

Anna Kate — Mon, 29 Jan 2024 16:48:57 +0000

This turkey pot pie with biscuits is creamy, rich, and comforting! It’s a perfect way to use up leftover turkey from the holidays, and it couldn’t be easier to make! Hearty vegetables are paired with homemade gravy and served with a golden-brown and tender biscuit topping.

Why You’ll Love This Recipe

Easy to customize: Use leftover turkey (or chicken), swap in ingredients you have on hand, or make a vegetarian version with extra vegetables and chickpeas.
Freezer-friendly: Just like my crustless chicken pot pie, this turkey pot pie with biscuits freezes incredibly well! Freeze leftovers for quick and easy dinners during busy weeks.
Option for gluten-free: If anyone in your family has allergies, it’s much easier to make a gluten-free version of this crustless turkey pot pie compared to pot pie with a crust.

What Is Turkey Pot Pie With Biscuits?

This turkey pot pie with biscuits is my simple, no-fuss alternative to traditional pot pie made with a crust. It starts with classic pot pie veggies and a creamy gravy filling, then it’s topped with store-bought biscuits for maximum convenience.

It’s one of my go-to recipes to use up leftovers after the holidays because of how quick and easy it is to throw together. You can use fresh or frozen vegetables, add extras, or even replace turkey with chicken if that’s what you have in your fridge.

Ingredients For Turkey Pot Pie With Biscuits

See the full list of ingredients in the recipe card below.

Turkey: You can use dark or light turkey meat depending on what’s left over — it’s up to you! Also, feel free to shred or cube the meat.
Chicken broth & bouillon: Chicken broth is the most convenient option, but if you have turkey broth, use that! You can also use vegetable broth in a pinch.
Roux: This butter and flour mixture thickens the gravy and gives it flavor. You can use olive oil for a lighter option, or make it gluten-free with a 1:1 gluten-free flour blend or a cornstarch slurry.
Mirepoix: For that classic pot pie flavor, you’ll need a combination of yellow or white onions, celery stalks, and carrots. You can also add mushrooms here.
Garlic: I prefer freshly minced garlic in this turkey pot pie with biscuits, but garlic powder also works. Add a quarter teaspoon for every fresh clove.
Seasonings: Black pepper, rosemary, and sage provide hearty, comforting, and cozy flavors. Feel free to use fresh or dried herbs, or add thyme or parsley.
Half-and-half cream: Creates a rich, comforting gravy. If you prefer, you can use heavy cream for a more indulgent flavor or whole milk for a lighter feel.
Soy sauce: Increases the umami notes in the gravy and adds color. For a gluten-free pot pie, replace soy sauce with tamari, gluten-free soy sauce, or liquid aminos.
Frozen peas: For the most convenient recipe, use frozen peas. You can also use frozen corn kernels, green beans, or broccoli if you don’t have any green peas.
Premade biscuits: I recommend store-bought biscuits to save time. However, if you have the time, you can always make your own! Use gluten-free biscuits if needed.

How to Make Turkey Pot Pie With Biscuits

Step 1: Sauté The Veggies

Melt the butter in a 12-inch skillet over medium-high heat. I like to use cast iron since it’s oven-safe. Cook the onions until they’re translucent, then add the celery and carrots and cook for another 5 minutes.

Step 2: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet, then cook the mixture for another minute or so. Feel free to add extra seasonings here, like thyme or parsley.

Step 3: Make The Roux

Reduce the heat to medium, then add the flour a little at a time while whisking constantly. This removes the raw flour taste and adds more complexity to the gravy. Just be careful not to let the flour burn.

Step 4: Mix The Gravy

Slowly whisk in the chicken or turkey broth, making sure there are no lumps. Once the broth is incorporated, add the cream using the same technique. The gravy should be thick at this point.

Step 5: Final Filling Touches

Stir in the bouillon cube, soy sauce, and shredded or cubed turkey, then let the filling simmer until the bouillon cube melts and the ingredients are combined. Lastly, mix in the peas, and remove the filling from the heat.

Step 6: Bake The Pot Pie

Place a few uncooked biscuits on top of the filling mixture, then bake your turkey pot pie with biscuits until the top is golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of the biscuits with melted butter just before serving. Also, don’t forget to garnish your crustless turkey pot pie with fresh herbs like thyme, rosemary, parsley, or chives for a pop of color and fresh flavor.

What To Serve With Turkey Pot Pie

Although a crustless turkey pot pie is great by itself, try some of these side dishes to make it a feast:

Recipe Variations

Veggies: The beauty of pot pies lies in their adaptability. Try different veggies like bell peppers, zucchini, leeks, butternut squash, or potatoes.
Cheese: Add your choice of cheese like Monterey Jack, Provolone, Mozzarella, or even Pepper Jack.
Add a crust: While this recipe is crustless, if you’re in the mood for some crispy layers, whip up a pie crust to top it with.

Tips For The Best Recipe

Opt for bite-sized veggies: Ensure your vegetables are chopped into bite-sized pieces and shred your turkey to a similar size. This not only speeds up the cooking process but also guarantees a consistent flavor distribution.
Stir continuously: Making the perfect roux means continuous stirring. If you don’t, there’s a good chance the flour will burn.
Baking position: Center the skillet or dish on the oven’s middle rack. This will help achieve a perfectly browned biscuit.
Patience: After your crustless turkey pot pie is out of the oven, let it settle so the filling thickens to the perfect consistency.

What To Do With Leftovers

If you love having meals ready to go, this turkey pot pie with biscuits is a dream come true. Just remember these guidelines:

Fridge: After letting it cool, pop your pot pie into a sealed container or cover your dish with plastic wrap and a layer of aluminum foil. It will last for around 4-5 days.
Freezer: Want to save it for later? Freeze your pot pie and it’ll be good for about 3-4 months. It’s best to divide it into individual portions and use freezer-friendly containers.
Reheat: If it’s frozen, let the pie thaw in the fridge overnight. When you’re ready to dig in, heat your oven to 350F and warm it up for about 10-20 minutes.

Additional Recipes

If you enjoyed this turkey pot pie with biscuits, check out some of my favorite recipes like these:

Frequently Asked Questions

How can I make a gluten-free crustless turkey pot pie?

To make a gluten-free crustless turkey pot pie, replace the all-purpose flour with a 1:1 gluten-free flour blend or use a cornstarch slurry to thicken the filling. Use gluten-free store-bought biscuits or make your own gluten-free biscuits. Additionally, opt for gluten-free soy sauce or replace it with tamari.

Can I use frozen vegetables?

Yes, you can use frozen mixed vegetables in this turkey pot pie with biscuits. Add them all in at the same time as you would the frozen peas.

How do I ensure the filling doesn’t become too runny without a crust?

The key is to use a thickener, like flour or cornstarch. Cooking your filling until it’s thickened on the stovetop before transferring it to the baking dish ensures a creamy consistency without it becoming overly watery.

Easy Turkey Pot Pie With Biscuits

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded turkey 2-3 boneless skinless turkey breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Turkey

If you are using leftover turkey, skip this step.
Add the uncooked turkey breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the turkey by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the turkey simmer.
Begin checking the turkey after 8 minutes. Turkey is done when an instant-read thermometer registers 165°F. Turkey will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the turkey to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded turkey. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Turkey Pot Pie With Biscuits appeared first on Southern Cravings.

Taco Soup

Anna Kate — Mon, 16 Oct 2023 21:45:40 +0000

Crock pot taco soup is the ultimate no-fuss Tex-Mex comfort food! It brings together the best of two worlds — the hearty richness of chili and the spicy vibrance of tacos. It’s a true game-changer for those looking for a mouthwatering, easy-to-make dish!

Why You’ll Love This Recipe

Effortless: This original taco soup recipe is one of the simplest meals to make! Just brown the beef, add the rest of the ingredients, and simmer until it’s bubbling.
Crowd-pleaser: This recipe is perfect for game days, large family gatherings, potlucks, or any occasion where you need to feed a crowd.
Comforting: Nothing beats the warmth and satisfaction of a bowl of taco soup, especially on cool fall or winter evenings.

What is taco soup?

Taco soup is an easy, hands-off recipe that’s extremely popular in the Southern United States. Taking inspiration from both chili and tacos, it’s packed with hearty, spicy, tangy, and rich flavors that will keep you full and satisfied for hours!

It showcases ingredients like ground beef, two kinds of beans, corn, Rotel tomatoes, and taco seasoning. Everything is slow-cooked in the Crockpot until the flavors meld together, creating a recipe the whole family will love!

For the best eating experience, serve your beef taco soup hot, garnished with shredded cheese, green onions, cilantro, corn chips, and a dollop of sour cream.

Ingredients For Taco Soup

Ranch seasoning: Adds a creamy, tangy, and herbaceous flavor. Use a store-bought option for more convenience, or try making your own with a mix of dried parsley, dill, onion powder, and garlic powder if needed.
Taco seasoning: Gives the soup its spicy kick! Again, this can be homemade or store-bought. For a homemade mix, use chili powder, cumin, paprika, and garlic powder.
Beans: I like to add black beans and kidney beans for a hearty texture. Both canned beans and home-cooked beans will work. If you don’t have black or kidney beans, try replacing them with other types like pinto or navy beans.
Sweet corn: Offers bursts of juicy sweetness to balance the spices of this crock pot taco soup. Frozen corn also makes a good substitute.
Diced tomatoes: Provides a juicy, tangy base. To create a smokier flavor, substitute regular diced tomatoes with fire-roasted diced tomatoes.
Beef broth: Deepens the rich, meaty flavor of the soup. For a lighter flavor, replace the beef broth with chicken or vegetable broth instead.
Rotel tomatoes: Add zest and a bit of heat. Make sure to double-check the can since there are different spice levels of Rotel tomatoes. If you can’t find them, use extra diced tomatoes with canned diced green chilies.
Ground beef: Provides richness and a hearty texture. I prefer to use 80/20 ground beef for the best results, but you can use 90/10 for a leaner flavor.

How To Make Beef Taco Soup

Step 1: Brown The Beef

Start off by browning your ground beef in a large skillet. Don’t forget to pour off any extra grease as it cooks — we want flavor, not a grease fest! Once it’s browned, add it to the Crockpot.

Step 2: Prepare The Rest

Drain and rinse the kidney beans and black beans in a colander. Additionally, strain the sweet corn. Dump everything into your Crockpot with the beef, including the ranch and taco seasoning.

Step 3: Bring It All Together

Give the mixture a good stir, then let it simmer for a few hours until your kitchen smells like crock pot taco soup heaven! Serve it with your favorite toppings and garnishes.

What To Serve With Crock Pot Taco Soup

Now that you know how to make taco soup, try customizing your bowl with some of my favorite toppings and sides like these:

Corn chips: For the perfect textural balance, serve this beef taco soup with crunchy corn chips.
Cheese: Shredded cheese melts into the hot soup, creating a gooey, melty consistency.
Sour cream: For a creamy, cooling element, add a dollop of sour cream on top.
Avocado: Sliced avocados add a buttery richness that complements the spicy soup.
Tortillas: Warm, soft tortillas or crispy tortilla strips make a great side for dipping.

Recipe Variations

Protein swap: Replace ground beef with ground turkey, pork, or chicken.
Veggies: Add bell peppers, mushrooms, zucchini, or carrots for a colorful twist.
Creamy: For a creamier version, stir in some cream cheese.
Extra spicy: Add a dash of hot sauce or more diced jalapeños for extra heat.
Pasta taco soup: Stir in some pasta for a heartier version of this crock pot taco soup.

Tips For The Best Recipe

Browning: Make sure you thoroughly brown the beef for a richer taco soup flavor.
Heat level: Adjust the heat by adding or reducing the amount of taco seasoning and Rotel tomatoes. For a mild version, replace the Rotel tomatoes with regular diced tomatoes and make your own taco seasoning to control the spice.
Consistency: If your crock pot taco soup is too thick, add more broth to reach your desired consistency.

What To Do With Leftovers

If you have leftovers or want to make taco soup ahead of time, just follow these simple storage instructions:

Fridge: Once cooled, store beef taco soup in an airtight container for up to 3-4 days.
Freezer: For longer storage, freeze crock pot taco soup in freezer-safe containers or bags for up to 2-3 months. I suggest portioning them in single-serving containers for easier reheating.
Reheating: Reheat your taco soup on the stovetop over medium heat or in the microwave until warm.

Additional Recipes

If you enjoyed this beef taco soup recipe, here are a few more quick and easy dinner recipes:

Frequently Asked Questions

Can I make this soup on the stovetop?

Absolutely! To make it on the stovetop, just brown the beef, then add it to a stockpot with the rest. Simmer everything on low for about an hour.

Is this taco soup recipe spicy?

Not necessarily! The spiciness depends on the Rotel tomatoes and taco seasoning used, both of which you can adjust to your preference.

Easy Crock Pot Taco Soup

Course Dinner Recipes

Cuisine American

Keyword crockpot, easy dinner, slow cooker, soup

Prep Time 10

Cook Time 5

Total Time 5 10

Servings servings

Calories 366kcal

Author Anna Kate

Equipment

Crock-Pot

Ingredients

1 ounce ranch seasoning packet
1 ounce taco seasoning packet
15 ounces black beans
15 ounces kidney beans
15 ounces sweet corn
15 ounces diced tomatoes
15 ounces beef broth
15 ounces Rotel tomatoes
1 pound ground beef

Instructions

In a large skillet, brown ground beef and pour off any excess grease. Add to crock pot.
In a colander, drain and rinse kidney beans and black beans.
To the same colander, strain sweet corn.
Add beans and corn to the crock pot. Then, add the (undrained) cans of tomatoes and beef broth to the crock pot.
Stir in Ranch and Taco seasoning packets. Stir.
Simmer for 3-5 hours or until bubbling.
Serve with corn chips, shredded cheese, and sour cream if desired.

Notes

Can use homemade ranch and taco seasoning if desired.
Try seasoned canned tomatoes for additional flavor. Examples: fire roasted tomatoes, with green chillies, salsa style, hot, spicy, etc.
Stretch this recipe by adding an extra can of broth.

Nutrition

The post Taco Soup appeared first on Southern Cravings.

Crustless Chicken Pot Pie

Anna Kate — Fri, 17 Feb 2023 11:00:00 +0000

This crustless chicken pot pie is filled with fresh vegetables and creamy gravy, then baked with tender biscuits until golden brown. It’s a simple take on a classic meal that is guaranteed to please the whole family, whether it’s for a weeknight dinner or the holidays.

I love transforming classic meals into quick, easy, and convenient recipes that anyone can make. This crustless chicken pot pie is ready to serve in under an hour, and it couldn’t be more straightforward to whip together!

There is no need to make or roll out a store-bought pie crust when you can use tender and flaky biscuits! They save loads of time and effort, so you and your family can get to eating quicker — what’s not to love?

What Is Crustless Chicken Pot Pie?

Chicken pot pie is homestyle cooking at its finest. Most recipes start with a filling made up of meat (usually chicken or turkey), hearty vegetables, and a rich and creamy gravy. Oftentimes, the filling is contained between a top and bottom pie crust.

This recipe is a similar take, but I’ve replaced the pie crust with store-bought biscuits. It’s my favorite way to achieve the same great flavors and textures of a pot pie without having to go through the time and effort of making a crust!

Did I mention how freezer-friendly and perfect for leftovers this chicken pot pie is?

Ingredients For Crustless Chicken Pot Pie

See the full list of ingredients in the recipe card below.

Chicken: For convenience and time-saving benefits, use a shredded rotisserie chicken. If you have more time, poach a few boneless skinless chicken breasts, then shred them.
Chicken broth & bouillon: Both impart savory, hearty, and full-bodied flavors to the gravy. Use homemade or store-bought chicken broth or stock. Vegetable broth works in a pinch.
Butter: To sauté the vegetables and form part of the roux. You can also use neutral vegetable oil for a lighter option.
Onion: I prefer yellow onion for my chicken pot pie, but white onion works well too.
Celery: You’d be surprised at how hearty and savory celery makes a recipe. Don’t skimp on this one!
Carrots: For bursts of sweet flavor all throughout the filling. No carrots on hand? Use corn kernels or green beans instead.
Garlic: I never make a chicken pot pie without a healthy dose of garlic! Use freshly minced garlic for the best taste, but garlic powder also works. Add ¼-teaspoon for every fresh clove.
Seasonings: For all of the cozy and comforting flavors pot pie is known for, I love to use a combination of black pepper, rosemary, and sage. Feel free to add others like thyme, parsley, or even poultry seasoning.
Flour: To thicken the filling, use all-purpose flour. For a gluten-free version, swap in a 1:1 gluten-free flour blend or a cornstarch slurry towards the end of cooking.
Cream: I prefer to use half-and-half cream, but you can replace it with heavy cream for an even richer gravy if you like.
Soy sauce: My secret weapon for amping up the umami-ness of this recipe. Use tamari or liquid aminos for a gluten-free option.
Frozen peas: What would a pot pie be without peas? But don’t worry, you can swap in frozen corn kernels, green beans, or more fresh veggies if you run out of peas.
Premade biscuits: The name of the game is simple with this recipe, so I suggest store-bought biscuits. But if you have the time, try making your own!

How to Make Chicken Pot Pie With Biscuits

Step 1: Season The Chicken

If you are starting with uncooked chicken breasts, add them to a large pot. Season them with some salt, garlic, peppercorns, fresh rosemary sprigs, and onion slices.

Step 2: Poach The Chicken

Cover the chicken with water by about an inch or so, then bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to low, cover the pot, and let the chicken simmer.

Check on the chicken starting at the 8-minute mark, but it should be fully cooked after about 10-14 minutes. It is done when the internal temperature reaches 165 degrees F. Transfer the chicken to a cutting board, and shred it using two forks.

Note: For the most accurate results, always use an instant-read thermometer when cooking chicken.

Step 3: Sauté The Vegetables

Melt the butter in an oven-proof 12-inch skillet over medium-high heat. For reference, I used a cast-iron casserole. Add the onions and sauté them just until softened, then add the celery and carrots and cook for another 5 minutes.

Step 4: Add The Seasonings

Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook the mixture for about one more minute.

Step 5: Form The Roux

Reduce the heat to medium, then add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.

Step 6: Make The Gravy

Add the chicken broth gradually, making sure to stir constantly. Once the broth is incorporated, add the cream in the same manner. The sauce should be a thick, gravy-like consistency at this point.

Step 7: Finish The Filling

Stir in the bouillon cube, soy sauce, and shredded chicken, then let it all gently simmer until the bouillon cube melts and the ingredients are well combined. Add the peas, and remove the filling from the heat.

Step 8: Assemble The Pot Pie

Place 3-4 uncooked biscuits on top of the filling mixture, then bake it uncovered until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish before topping it with biscuits.

Brush the top of your baked cast iron chicken pot pie with melted butter just before serving.

What To Serve With Chicken Pot Pie

This easy chicken pot pie with biscuits is a hearty dish full of protein, carbs, and fat, making it the ideal stand-alone meal. However, if you’re looking for a little something extra, here are a few recipes to serve alongside it:

Recipe Variations

Protein: Try out a different protein like turkey or even chickpeas if you’d like a vegetarian option.
Vegetables: If you don’t have the vegetables I’ve listed, just add what you have on hand or substitute them with your favorites.
Crust: Try making your own crust if you have extra time to spare. You can even make a bottom and top crust.

Tips For The Best Recipe

Precook the filling: Precooking the filling takes all the pressure off when you add it to the oven. All you have to wait for is for the biscuits to turn golden and crispy.
Stir constantly: When making the roux, don’t stop stirring or there’s a good chance the flour will burn. If the flour burns, there is no saving it and you will have to start over.
Add liquid slowly: To properly incorporate the flour with the liquid, remember to add the broth and cream slowly. Otherwise, it may turn lumpy and require more time to smooth out.

What To Do With Leftovers

If you like leftovers, you’ll be happy to know pot pies are the perfect meal for this purpose. Just follow these simple steps:

Fridge: Once cooled, transfer to an airtight container or cover the dish with plastic wrap and tin foil. Crustless chicken pot pies will last about 4-5 days in the fridge.
Freezer: You can freeze pot pies for up to 3-4 months. To make reheating easier, I suggest portioning it into single-serving freezer-safe containers. This way, you don’t have to reheat the entire pie.
Reheat: Thaw the pie in the freezer overnight if cooking from frozen. Once cooled, preheat the oven to 350 degrees F and cook for 10-20 minutes, or until warmed through.

Additional Recipes

If you enjoy comfort foods like this crustless chicken pot pie, you really need to check out some more of my most popular homestyle recipes:

Frequently Asked Questions

Can I make a crust for this recipe?

Yes, you can make (or purchase) a crust for the top, bottom, or both. It just depends if you’d like a more crust-forward recipe or more fillings.

Can I make this in a different dish?

If you don’t have an oven-safe skillet, you can use a 9×13 casserole dish, pie dish, or a 9-inch cake or springform pan.

How do I know when my chicken pot pie is done?

The best way to tell if chicken pot pie is ready to eat is if the biscuits (or crust) appear golden brown.

Crustless Chicken Pot Pie (with Biscuits)

Course Dinner Recipes, Dutch Oven Recipes, Main Course

Cuisine American

Keyword cheap dinner, comfort food, Dutch Oven, easy dinner

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 284kcal

Author Anna Kate

Equipment

Dutch Oven Casserole (Skillet)

Ingredients

3 cups shredded cooked chicken from rotisserie chicken or 2-3 boneless skinless chicken breasts, poached
3 cups chicken broth
4 tablespoons butter
1 yellow onion finely chopped
1 cup celery finely chopped (about 3 stalks)
1 cup carrots finely chopped
2 cloves garlic minced
2 teaspoons black pepper
1 teaspoon dried rosemary
1 teaspoon rubbed sage dried
⅓ cup flour
½ cup half and half
1 chicken bouillon cube
1 teaspoon soy sauce
1 cup frozen peas
1 can premade biscuits any kind

Instructions

Poach the Chicen

If you are using a rotisserie chicken or precooked chicken, skip this step.
Add the uncooked chicken breast to a large pot. Season with 1 tsp of salt, 2 cloves of minced garlic, 1 tsp peppercorns, 2 sprigs of fresh rosemary, and 1 sliced onion.
To the pot, add enough cool water to cover the chicken by an inch or so.
Bring to a boil over medium-high heat. As soon as the water comes to a boil, reduce the heat to low, cover the pot, and let the chicken simmer.
Begin checking the chicken after 8 minutes. Chicken is done when an instant-read thermometer registers 165°F. Chicken will typically finish cooking in 10 to 14 minutes depending on the thickness.
Transfer the chicken to a cutting board. Shred using forks.

Make the Pot Pie Filling

Melt the butter in an oven-proof 12-inch skillet (I used a cast iron casserole) over medium-high heat. Add the onions and saute just until softened (about 3 minutes). Then, add the celery and carrots and saute for another 5 minutes.
Add the black pepper, garlic, rosemary, and sage to the skillet and stir to coat. Cook for one more minute.
To make the Roux: Reduce the heat to medium. Add the flour a little at a time and stir until well combined. Be careful not to let the flour burn. The mixture should be a paste-like consistency.
Add the chicken broth in small splashes, stirring all the while. Next, add the half and half in the same manner, stirring constantly. The sauce should be a thick, gravy-like consistency.
Next, add the bouillon cube, soy sauce, and shredded chicken. Stir to mix well. Gently simmer (on low to medium heat) until the bouillon cube melts and all ingredients are well combined.
Add the frozen peas and stir well. Remove from heat.
Place 3-4 uncooked biscuits on top of the mixture. Bake (uncovered) per the biscuit recipe instructions, or until the biscuits are golden brown and cooked through. If your skillet is not oven-safe, transfer the mixture to a greased 9×13 casserole dish and place the biscuits on top.
Brush with melted butter over the top of each biscuit just before serving.

Nutrition

The post Crustless Chicken Pot Pie appeared first on Southern Cravings.

Lasagna Soup

Anna Kate — Tue, 11 Oct 2022 18:15:30 +0000

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

This lasagna soup recipe is all about versatility. I love that I can swap ingredients around and use up whatever leftovers I have on hand. It’s so delicious, I’m even able to sneak vegetables in that slip right past the kids!

What Is Lasagna Soup?

Similar to a classic lasagna, lasagna soup is filled with many of the same ingredients and textural components. Lasagna noodles, ground meat (like Italian sausage), and three different kinds of cheese form the base of the recipe.

The main difference between the two is the sauce. Instead of a thick ragu, this deconstructed lasagna is surrounded by a rich and savory tomato-based broth. It’s perfect for chilly nights when you’re in the mood for comfort food!

The Best Pasta For Lasagna Soup

Technically speaking, any type of pasta will work for lasagna soup. However, the most typical variety is lasagne (also known as lasagna noodles). I like to break mine up into little pieces before cooking them.

Another great choice is mafalda since the shape is just like a miniature version of lasagne. Other options include rotini, farfella, and fusilli.

Ingredients For Lasagna Soup

See the full list of ingredients in the recipe card below.

Lasagna noodles (lasagne): Any brand will work for this lasagna soup recipe. Keep in mind, you will need about ten noodles broken into bite-size pieces.
Olive oil: To sauté the onions, garlic, and sausage. If you don’t have olive oil, replace it with avocado oil, canola oil, or another mild vegetable oil.
Onion & garlic: I recommend yellow onion and fresh garlic for this recipe, but you can use white onions and garlic powder instead.
Italian sausage: I love the taste of mild Italian sausage, but you can go for hot Italian sausage if you prefer more spice! You can even add ground beef, turkey, or chicken.
Oregano & basil: Both dried oregano and basil add bright, herbaceous flavors. Italian seasoning works well too. For a pop of color, garnish this soup with fresh basil.
Tomato paste: To create a deep, rich, umami flavor in the broth.
Canned tomatoes: Add both crushed and diced tomatoes for a more full-bodied texture. If you only have diced tomatoes, just use an equivalent amount of those.
Beef broth: It’s best to use low-sodium beef broth since the sausage and cheese are salty as well. Although beef broth is the preferred choice, chicken broth works too.
Salt & pepper: Season with kosher salt and pepper to taste.
Parmesan rinds: While optional, simmering sauces and soups with Parmesan rinds is a common Italian practice to add layers of umami taste. Plus, it prevents wasting ingredients!
Ricotta & Parmesan: Combine ricotta and Parmesan for a creamy topping. If you’re feeling like an extra cozy meal, add some shredded mozzarella. It will melt as it sits on the soup, creating ooey-gooey strands of cheese.

How To Make Lasagna Soup

Step 1: Cook The Lasagne

Bring a large pot of salted water to a boil. Add the lasagne and cook according to the package directions. Once done, drain the pasta and toss it with a little olive oil. Set them aside while you prepare the rest of the soup.

Step 2: Cook The Onions & Sausage

In the meantime, heat the olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high. Sauté the onions until softened, which should take a few minutes.

To the same pot, add the sausage and break it up with a wooden spoon. Continue cooking, stirring frequently, until the sausage is browned.

Step 3: Add Seasonings

Mix in the garlic, oregano, and basil, then add the tomato paste and cook for a few more minutes, or until the color darkens.

Step 4: Simmer The Soup

Add the beef broth, canned tomatoes, salt, and pepper. Drop in the Parmesan rinds and give everything a good stir. Cover the pot and simmer on low for about 30 minutes to deepen the flavors.

Step 5: Make The Ricotta Mixture

While the soup simmers, make the ricotta mixture by stirring the ricotta, Parmesan, salt, and pepper in a small bowl. Set that aside until you’re ready to serve.

Step 6: Assemble The Soup

Stir in the cooked lasagne, then divide the soup among bowls.

Add a dollop of ricotta to the center of each bowl and garnish with sliced basil. Top with additional mozzarella or freshly shredded Parmesan for good measure!

What To Serve With Lasagna Soup

Serve this lasagna soup recipe as a meal on its own, or pair it with a garden salad, French bread, garlic bread, or Caesar salad. There are so many side dishes to choose from!

Recipe Variations

Change the protein: Try spicy Italian sausage, ground beef, turkey, or chicken.
Switch up the seasonings: Add dried parsley, sage, thyme, or rosemary. For an easier option, use an Italian seasoning mix.
Different cheese: Try provolone, Romano, mascarpone, or cottage cheese. You can even use cheddar cheese for another meltable option.

Tips For The Best Recipe

Cook the pasta separately: By cooking the pasta separately, it reduces the amount of starch in the soup to prevent a gummy texture.
Don’t fully cook the pasta: Drain the lasagna noodles with about 2-3 minutes left of cooking since they will finish cooking in the soup.
Simmer with Parmesan rinds: Adding a Parmesan rind or two to the simmering soup seriously changes the overall flavor. Don’t skip it!
Use a Dutch oven: Cooking the soup in a Dutch oven locks in moisture and retains heat extremely well.

What To Do With Leftovers

This lasagna soup recipe is incredibly easy to make ahead of time! All you have to do is prepare everything except the lasagne. When you’re ready to serve it, warm the soup up, cook the pasta, and add it in.

Keep the fully cooked soup in your fridge for up to 3-4 days. Pasta tends to turn a little mushy as it sits in the fridge so be prepared for that. With that said, I don’t recommend freezing this soup with lasagne in it as the texture will change too much.

More Pasta Recipes

If you’re a pasta lover like me, be sure to check out some more comforting recipes like these:

Frequently Asked Questions

Can you cook the pasta in the soup?

Although you can cook the pasta in the soup, it’s best to cook it separately. The pasta absorbs liquid and adds starch to the soup, which can make it thicker than you would like.

Can you make lasagna soup in an Instant Pot?

Yes, you can make this lasagna soup recipe in an Instant Pot. Add all of the ingredients to an Instant Pot, making sure pasta is at the bottom and submerged. Cook on high for 6 minutes followed by a quick release.

Easy Lasagna Soup

This easy lasagna soup is a warming, cozy, and comforting dish that’s great for cold weather months! The recipe features tender lasagne, Italian sausage, tomato broth, and creamy ricotta. It’s all the flavors everyone loves about traditional lasagna but served in a bowl!

Course Soup

Cuisine American

Keyword Dutch Oven, fall recipes, lasagna soup, soup

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 440kcal

Author Anna Kate

Equipment

Ingredients

8 ounces lasagna noodles broken into pieces (about 10 noodles)
1 pound Italian sausage mild, ground
1 yellow onion large, diced
1 tablespoon olive oil
2 teaspoon oregano dried
2 teaspoon basil dried
4 cloves garlic minced
2 tablespoons tomato paste
14.5 ounces crushed tomatoes undrained
14.5 ounces diced tomatoes undrained
32 ounces beef broth
½ teaspoon salt
½ teaspoon black pepper
1-2 slices Parmesan rinds optional
Fresh basil chopped (for garnish)

For the Ricotta Mixture:

8 ounces ricotta
½ cup Parmesan cheese freshly grated
¼ teaspoon kosher salt
black pepper

Instructions

Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside.
Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and saute, stirring, until softened, about 3 minutes.
To the same pot, add the sausage and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes.
Stir in the garlic, oregano, and dried basil.
Add the tomato paste and cook, stirring, until darkened, about 2 minutes.
Add the beef broth, tomatoes, and salt and pepper. Stir to combine.
Drop in the parmesan rinds and stir. Cover the pot and simmer on low for about 30 minutes.

Make the Ricotta Mixture

While the soup simmers, make the ricotta mixture: add the ingredients to a small bowl and stir to combine.

Assemble the Soup

Stir in the cooked noodles to the soup.
Then, divide the soup among bowls. Add a dollop of ricotta to the center of each bowl and garnish with sliced basil.
Top with additional mozzarella or fresh shredded parmesan if desired.

Nutrition

The post Lasagna Soup appeared first on Southern Cravings.

Homemade Sloppy Joe Recipe

Anna Kate — Mon, 08 Aug 2022 12:12:08 +0000

The best homemade sloppy joe recipe! Made from scratch, this recipe strikes the ideal balance between meat, sauce, and tons of flavor for perfectly sloppy, sloppy joe sandwiches. Ready in less than 30 minutes, this will be a weeknight dinner favorite the whole family will love.

Skip the canned sauce and get ready for the best sloppy joe you’ve ever had! This homemade version is one of many American favorites and absolutely delicious. Even though it’s made from scratch, it’s still quick and easy to put together on a busy weeknight.

This recipe is definitely a far cry from the school cafeterias of your childhood. There’s no mushy mystery meat or overly acidic sauce. These are super meaty, filling, and are way better than anything from a can!

If you want a recipe that doesn’t require a pile of dishes or a trip to the store, sloppy joe sandwiches are the perfect solution! Made all in one pot, the sloppy joe sauce is made with browned ground beef, onion, and a tangy tomato sauce and served on a buttery toasted bun.

Plus, you can whip these up in a hurry with what you already have in your pantry!

Easy Sloppy Joe Recipe

Sloppy Joes are classic comfort food for families! They are fast, convenient, and delicious. Plus, these ingredients are always on hand. Simple ingredients mean a happy mom and full bellies!

One of the greatest things about this recipe is the cost! Not to mention, it’s such a simple weeknight meal. Plus, you can easily omit different ingredients to customize the recipe to your preference and the ingredients you have on hand.

What are sloppy joes?

Sloppy Joes are a “loose meat” sandwich, made with ground beef and a slightly sweet, but savory tomato-based sauce. The sauce is then poured over a hamburger bun to make a delicious sloppy joe sandwich.

What is the original sloppy joe?

The original Sloppy Joe recipe was created around 1930 in a café in Sioux City, Iowa where a cook named Joe added tomato sauce to his “loose meat” sandwiches. The rest is history!

Sloppy Joes became even more popular sometime in the 1950s. Mainly because it was an easy family meal made with inexpensive ingredients that could be stretched with “filler” ingredients, like bell peppers, extra onion, additional ground meat, etc.

Today, the same remains true. A Sloppy Joe sandwich is a simple meal that’s filling, cheap, and enjoyed by the whole family!

Sloppy Joe Ingredients

(See the recipe card for complete details)

You only need a few simple pantry ingredients to get started.

Onion: Yellow or white onion is preferred. If you have kiddos that detest onions, you can simply omit this ingredient entirely.

Meat: I recommend 85-90% lean ground beef so you don’t have to drain the grease. You can also use ground turkey or ground chicken. Other recipes note that these can also be made vegetarian with lentils or meat alternatives.

Sloppy Joe Sauce: The sauce is made with tomato sauce, Worcestershire sauce, yellow mustard for a bit of tang, brown sugar for sweetness, and seasoned with salt, pepper, and garlic for the best savory sauce.

Optional Additions: Additional veggies will add more flavor and nutrition. Plus, the kids will never know as they will be camouflaged by the sloppy joe sauce! In addition to onion, try green pepper, celery, carrots, or other veggies to stretch the meat a little further.

How to Make Homemade Sloppy Joes

(See the recipe card below for full instructions and notes.)

Make the Sloppy Joe Sauce

Brown the meat over medium-high heat with the onion and garlic. Drain if needed and return to the pot. Then, season with salt and pepper. Sauté additional add-ins as needed.

In a large bowl, mix together the sauce ingredients: Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Give it a good whisk until all the ingredients are incorporated.

Pour the sauce over the ground beef, stir, and simmer for about 10-15 minutes. Broil the buns while you wait for the sauce to finish.

Make the Sloppy Joe Sandwiches

To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve. The toasted, buttered buns are key to the best sloppy joe sandwich!

Toasting buns only takes a minute or two under the broiler, so stay close by.

You can also serve the sloppy joe mixture on slider buns, Texas toast, sandwich bread, or even over a hot dog!

What goes with Sloppy Joes?

Here are a few of the best side dishes for sloppy joes…

Air Fryer French fries
Baked Mac and Cheese
Baked Beans
Air Fryer broccoli
Air Fryer potatoes

More side dishes…

What is the difference between a sloppy joe and a Manwich?

Manwich is just the marketed version of the sloppy joe sauce. The canned version of this sauce is basically the same but marketed as “easier” than homemade.

Do you drain the fat from ground beef for sloppy joes?

If you are using lean ground beef, there shouldn’t be an excess of grease to be drained. If needed, transfer the ground beef to a colander to drain. Then, return the beef mixture to the pot and continue with the recipe.

What’s the difference between a sloppy joe and a sloppy Jane?

A Sloppy Jane is an alternative to a Sloppy Joe, using ground turkey instead of ground beef. This is an easy way to make this recipe slightly healthier.

Homemade Sloppy Joe Recipe

Course Main Course

Cuisine American

Keyword cheap dinner, easy dinner, fast dinner, one pot, sandwich, sloppy joe

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 399kcal

Author Anna Kate

Ingredients

1 small onion finely chopped
1 tablespoon Worcestershire sauce
1 teaspoon yellow mustard
¼ cup water
1 tablespoon brown sugar
15 ounce can tomato sauce
1 pound lean ground beef 85%-90% lean
1 tablespoon olive oil
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
3 cloves garlic minced
4 hamburger buns toasted if desired

Instructions

Over medium-high heat, heat olive oil in a large skillet or dutch oven. Add the ground beef and brown for about 5 minutes until cooked through and longer pink, breaking it up with a spatula.
Add the onion and garlic. Cook another 5 minutes until the onion is tender and beef is browned. Drain the beef if needed and return it to the pot.
In a large bowl, combine the Worcestershire sauce, mustard, water, brown sugar, and tomato sauce. Stir to combine.
Pour in the sauce over the ground beef, stir, and bring to a light boil over medium heat. Reduce the heat to low and simmer uncovered for about 10-15 minutes.
While the sauce finishes, broil the buns while you wait. Toasting buns only takes a minute or two under the broiler, so stay close by.
To assemble the sandwiches, add a scoop of the sauce mixture to a toasted hamburger bun and serve.

Nutrition

The post Homemade Sloppy Joe Recipe appeared first on Southern Cravings.

Easy American Goulash Recipe without Peppers

Anna Kate — Mon, 13 Jun 2022 17:34:16 +0000

American Goulash is a classic, old-fashioned comfort food that brings back nostalgic memories. With a twist on traditional German or Hungarian Goulash, this recipe is made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. Made all in one pot (even the pasta!), this easy recipe is an inexpensive way to feed your family on a budget!

This recipe holds a special place in many hearts! I remember my mother and grandmother making this on cold winter days. It’s one of those old-fashioned, hearty recipes that brings back so many memories in every bite.

We always served this with a slice of skillet cornbread or crusty French bread.

What is Goulash? American goulash vs Hungarian goulash

Goulash comes from the Hungarian word “Gulyas”. It’s pronounced the same as goulash, but with a silent “L”.

As I mentioned, this American version is a twist on the traditional Hungarian goulash or German goulash recipes. German and Hungarian goulash are largely similar, but very different to the American version.

Traditional goulash is very similar to a hearty beef stew but with different seasonings. Goulash uses spices such as caraway seeds, cumin, peppers, and paprika, which alters the flavors from a classic beef stew recipe.

Like so many dishes, Hungarian goulash came over with immigrants arriving in the late 19th century. In a recipe from The Settlement Cook Book 1903, an early recipe for “Gulash” included the essential ingredients: beef, onions, paprika, and tomatoes.

As time evolved, Americans made adjustments to the recipe based on what they could afford and what was available. Now, there are so many different goulash recipes!

The American version of goulash is a combination of ground beef, tomatoes, tomato sauce, elbow macaroni, and some of the seasonings you will find in a classic goulash. It’s basically a simplified version of the traditional way of preparing this dish.

The goulash meat has differed throughout its evolution. Instead of using beef chuck or stew meat, ground beef is a popular choice.

Old Fashioned Goulash

You might have heard this recipe called by other names too. Through my research, I found this recipe labeled as American Chop Suey and Johnny Marzetti. They each have their own spin on this recipe.

In the 1950s and 1960s, this recipe was a staple in many homes – mainly because it was simple and inexpensive. Plus, kids loved it.

It was largely popular in areas of New England, like New York state, as well as Ohio and parts of the Midwest and Southern United States. It’s been quite a hit for a long time and for good reason!

Why this version is the best:

It’s cheap. Aside from ground beef, this recipe calls for inexpensive canned ingredients like tomatoes and tomato sauce.
It’s easy. It’s as simple as browning the beef, combining the ingredients, and simmering. You can even use the same pot!
Feeds a few or many. You can easily double this recipe to feed more people, or stretch it with additional cans of tomatoes, broth, ground meat, and even pasta.
Ingredients are flexible. There are plenty of substitutions and variations to make this recipe work for your family. (see the recipe card below!)

American Goulash Ingredients

See the full list of ingredients in the recipe card below.

Meat: This recipe calls for ground beef, but you can use ground turkey, chicken, or pork in its place.
Vegetables: Onions help fill out the recipe and give it a slight bite. You’ll notice that there are no peppers included like you would find in other more traditional recipes.
Seasonings: Paprika was a seasoning used in the traditional preparation. This gives it a slightly smoky flavor. Other seasonings like garlic, Worcestershire sauce, Italian seasoning, and salt and pepper are also included.
Canned ingredients: Add additional broth, tomato sauce, or tomatoes to stretch the recipe. You can also use vegetable broth in place of beef broth. Stewed tomatoes can also be used in place of diced tomatoes.
Pasta: Elbow macaroni is the old fashioned way! Feel free to use any small pasta shape in its place.
Cheese: The sharp cheddar cheese is added at the end. It gives a delicious bite and cheesy texture. This ingredient is completely optional and flexible. Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Since this is a one-pot meal, I highly recommend using a dutch oven or heavy-bottomed pot.

How to Make Goulash with Ground Beef

See the full list of instructions in the recipe card below.

Step 1: Saute the Onion and Brown the Beef.

Heat the oil in the dutch oven over medium-high heat. Once hot, sauté the onion until it begins to soften. Then, add in the ground beef and garlic.

Continue cooking over medium-high heat until there is very little pink left in the ground beef. This should only take about 5 minutes or so.

As the meat cooks, make sure to break it up as much as possible. I like to use a wooden spoon, but meat choppers are also handy.

Depending on the lean-to-fat ratio of the beef, you may need to drain the grease. Make sure the grease doesn’t go down the drain. You can discard the grease by straining the beef into a bowl and discarding in the trash after it has cooled.

Step 2: Make the goulash tomato sauce.

To make the sauce, add the broth, water tomato sauce, and tomatoes to the dutch oven with the ground beef. Stir well to combine.

Stewed tomatoes, petite diced, and whole peeled tomatoes can be used in place of diced tomatoes. Avoid using puree or crushed as it might make the dish too soupy. Additionally, try flavored canned tomatoes like Italian style, fire roasted, etc.

Next, add in the Worcestershire sauce and seasonings to the pot and stir well. Bring the sauce and ground beef to a simmer.

Step 3: Cook the pasta in the goulash.

When the pot is simmering, add in the macaroni noodles and continue to simmer. Reduce the heat to medium-low and continue cooking for about 12 minutes, or until the macaroni is tender. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.

Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging.

Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Finally, fold in the cheese and stir until it is completely melted in the sauce.

Tips for the Best Goulash Recipe Ever

This recipe is incredibly versatile, so there are plenty of ways to make this your very own. See the tips below.

Crock-Pot Goulash

To make goulash in the slow cooker, follow the instructions up to adding the noodles.

Saute the beef and onion separately.
Add all of the ingredients to the slow cooker pot (except the noodles).
Stir to combine and cook on low for 4-5 hours, or on high for 2 hours.
Stir in the macaroni 30 minutes before serving or prepare the pasta separately.
Fold in the cheese just before serving.

Instant Pot Goulash

To make goulash in a pressure cooker, follow the instructions below.

Saute the beef and onion. Drain if necessary. Then, add the garlic and stir.
Turn off the saute function and stir in the remaining ingredients, including the pasta.
Pressure cook on high for 5 minutes. Once it’s finished, do a quick pressure release.
Stir the mixture. Serve topped with cheese.

Baked Goulash

To make goulash casserole style in the oven, follow the instructions below.

Prepare the recipe according to the stove top instructions in the recipe card below.
Pour the mixture into a 9 x 13 inch casserole dish, top with cheese, and bake at 350°F for 20-30 minutes.

Types of Pasta for Goulash

Small noodles are recommended because of their quick cooking time. This is especially important if you are cooking the noodles in the same pot as the sauce.

Alternatively, prepare the pasta in a separate pot following the package’s instructions. Other types of noodles to try are penne, egg noodles, ziti, rigatoni, fusilli, rotelle, small shells, etc.

Leftover Goulash: Can I freeze leftover goulash?

If you have leftovers, they are best stored separately from the pasta. The noodles will absorb the liquid leaving you with dry goulash and soggy noodles. If you are planning for leftovers, cook the pasta separately. Store in airtight containers for up to 3 days in the refrigerator.

The same advice goes for freezing goulash. Add the leftovers to an airtight container and freeze for up to 3 months. To defrost, thaw in the refrigerator and reheat in the microwave or on the stovetop until warm.

FAQ

How do you thicken goulash?

If your goulash is watery, add additional pasta or scoop excess liquid for a thicker consistency. Removing excess liquid may remove some of the flavors and seasonings. Keep this in mind as you are cooking.

Is Hamburger Helper the same as goulash?

While the ingredients are similar, Hamburger Helper and goulash are worlds apart. Hamburger Helper is full of processed ingredients, which come in powdered form. Goulash can be made with organic, natural ingredients which are better for your health.

What’s another name for goulash?

Goulash is also called Johnny Marzetti, American Chop Suey, and slumgullion.

How do you fix bland goulash?

Add additional seasonings to enhance the flavor of goulash. Salt, pepper, and paprika are great places to start. Begin by adding one teaspoon at a time.

What is the difference between spaghetti and goulash?

While there are similarities, spaghetti and goulash are very different. Goulash is German or Hungarian while Spaghetti is Italian.

Goulash is made by cooking the noodles and sauce together in the pot. Spaghetti is made by preparing the sauce separately, then adding the sauce and noodles when serving. Also, each dish uses different types of pasta.

Easy American Goulash Recipe without Peppers

American Goulash is a one-pot comfort food recipe made with ground beef and elbow macaroni simmered in a flavorful tomato sauce. This easy recipe is an inexpensive way to feed your family on a budget!

Course Dutch Oven Recipes

Cuisine American

Keyword casserole, Dutch Oven, german, southern

Prep Time 10

Cook Time 25

Total Time 35

Servings people

Calories 475kcal

Author Anna Kate

Equipment

Ingredients

2 tablespoons olive oil
1 yellow onion chopped
3 cloves garlic minced
1 ½ pound ground beef
15 ounces beef broth
½ cup water
15 ounces tomato sauce
15 ounces diced tomatoes
1 tablespoon Worcestershire sauce
½ teaspoon salt
2 teaspoons Italian seasoning dried
1 tablespoon paprika
½ teaspoon black pepper
2 cups elbow macaroni uncooked
1 cup sharp cheddar Cheese grated

Instructions

Heat the oil in the dutch oven over medium-high heat. Once hot, saute the onion until it begins to soften (about 3 minutes). Then, add in the ground beef and garlic.
Continue cooking over medium-high heat until there is very little pink left in the ground beef and the meat is crumbled. Drain the fat if necessary.
To make the sauce, add the broth, water, tomato sauce, and diced tomatoes to the dutch oven with the ground beef. Stir well to combine.
Add in the Worcestershire sauce, Italian seasoning, paprika, and salt and pepper to the pot and stir. Bring the mixture to a simmer.
When the pot is simmering, add in the uncooked macaroni and bring to simmer once again. Reduce the heat to medium-low and cook until the macaroni is tender, about 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
Finally, fold in the cheese and stir until it is completely melted in the sauce.

Notes

Reheating / Storing / Leftovers Info:

Ingredient substitutions

Other ideas include different types of cheddar, Monterrey jack, Italian blend, Mexican blend, etc.

Instead of ground beef, use ground turkey, pork, chicken, or ground meat.

Use beef stock instead of broth.

Other Tips

Stir in a spoonful of sour cream at the end.
Add a dash of cayenne pepper or hot sauce for extra spice.
Hot, smoky, or sweet paprika can be used.
Alternatively, the pasta can be prepared separately from the goulash. Follow the instructions on the packaging. Then, stir in the cooked pasta, OR add the pasta to the bottom of each bowl before adding the goulash on top.

Nutrition

The post Easy American Goulash Recipe without Peppers appeared first on Southern Cravings.

Dutch Oven Pot Roast Recipe

Anna Kate — Thu, 20 Jan 2022 11:00:00 +0000

A classic dutch oven pot roast is the ultimate comfort food. Made with simple ingredients, this fall-apart tender roast is braised with red wine, fresh herbs, and cooked alongside potatoes and carrots for a complete one-pot meal the whole family will love. This dinner is well-worth the wait.

You can make this without the vegetables and prepare other side dishes separately like mashed potatoes, roasted asparagus, or green beans.

Making a pot roast in the oven is a very simple process that requires a little patience. The braising takes a little time, but the result is a piece of meat that shreds into tender pieces that melt-in-your-mouth!

Choosing the best roasts for pot roast

Chuck roast is always the best cut of meat for making pot roast. It has less connective tissue than other cuts and will be tender and easy to shred.

When shopping for roast, look for a cut of boneless chuck roast that’s well-marbled. The better the marbling, the more tender the pot roast will be.

As the meat cooks, the fat and connective tissues will “melt” and tenderize the meat. Leaner cuts like sirloins, round roasts, or shoulders will toughen as they cook.

Tips for Slow Cooking Beef

Braising or slow cooking beef is an excellent way to transform a cut of meat into a tender, flavorful dinner. Braising and slow cooking doesn’t necessarily happen in a slow cooker.

Instead, cooking at a lower temperature for longer periods of time in the oven will soften the connective tissue that binds together the muscle fibers, helping the meat fall apart into shredded pieces.

A great tool for this process is a dutch oven or a heavy-bottomed pot. A dutch oven is a heavy, cast-iron pot (usually enamel-coated) with a lid that can be used on the stove or in the oven.

You can cook all kinds of dishes like soups, stews, large cuts of meat, etc. They also distribute their heat really well, resulting in an evenly-cooked dish.

Pot Roast Ingredients

Beef: This recipe calls for a boneless beef chuck roast. A rump roast may also be used in its place. Look for a nice fat marbling through out the cut when shopping. I account for 1/4 pound of beef per person.

Vegetables: Carrots, onions, and potatoes are used in this recipe for a whole one-pot dinner. Use baby carrots and potatoes to cut down the prep time. Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: Red wine enhances the flavor and creates beautiful aromas. A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend.

Seasoning: Sprigs of rosemary and sage are placed in the pot for cooking, just before the pot goes in the oven. Kosher salt and pepper is used to season the beef before searing. This creates a flavorful crust on the outside of the meat.

How to Cook a Pot Roast

Seasoning the Pot Roast

Before seasoning the chuck roast, allow the meat to rest at room temperature for about 1 hour. This allows the meat to relax and not “tense up” when the meat goes into the pot for searing.

To season the pot roast, pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper. Do not use table salt or sea salt for this recipe.

Searing the Meat

Add to olive oil to the dutch oven and turn to medium-high heat. When the pot has heated, carefully add the meat, searing for 3-4 minutes per side until a nice, browned crust has formed.

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally. While the roast is searing, prepare the vegetables.

Deglaze the Pot

When the roast is seared, remove the meat from the pot and set aside. Reduce the heat to medium and pour in the wine.

Scrape the browned bits up from the bottom of the pot with a wooden spoon.

Add Pot Roast Ingredients to the Pot

Stir in the garlic. Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.

Place the herbs on top, cover, and transfer to the oven until the meat easily shreds with a fork.

Serve the roast with the vegetables from the pot and spoon on as much liquid as you’d like!

FAQ About Pot Roast

How long do you cook a roast at 350 degrees?

The best temperature for slow cooking meat is 350F degrees. For a 3-4 pound pot roast, cook with the lid on for about 3 hours or until the meat easily shreds.

Do you have to brown roast meat before cooking?

You don’t have to, but the color and flavor will change. Searing or browning meat creates a nice crust on the outside of the beef, holding in juices and flavors as it cooks.

What size dutch oven do you use?

For best results, use a 7 quart dutch oven for this recipe.

Do you cover a roast in the oven?

Yes. If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

How do you tell if a pot roast is done?

A pot roast is done when the meat is easily shredded with a fork.

Should a pot roast be submerged in liquid?

To avoid drying out a pot roast, the meat should be nearly covered or completely covered with liquid. The liquid will evaporate as it is cooked.

Dutch Oven Pot Roast Recipe

Course Dinner Recipes

Cuisine American

Keyword one pot, pot roast

Prep Time 15

Cook Time 3

Total Time 3 15

Servings servings

Calories 499kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

4 pound beef chuck roast at room temperature
3 tablespoons olive oil
1 cup dry red wine red wine blend, cabernet, or merlot is recommended
3 cloves garlic minced
3 cups beef broth
3 stalks celery cut into 4-inch pieces
2 yellow onions peeled and quartered
4 whole carrots peeled and cut into 1-inch chunks
1.5 pounds new potatoes skin-on and cut into bite-sized pieces
2 rosemary fresh
2 thyme fresh
kosher salt
black pepper

Instructions

Preheat the oven to 350° degrees F.
Pat both sides of the meat dry with paper towels. Then, generously season with kosher salt and ground black pepper.
Heat the olive oil in a dutch oven or heavy oven-proof pot (with a lid) over medium-high heat.
Carefully add the meat to the pot, searing for 3-4 minutes per side until a nice, browned crust has formed.
Remove the meat to a plate. Reduce the heat to medium and pour in the wine. Scrape the browned bits up from the bottom of the pot with a wooden spoon.
Stir in the garlic and stir.
Return the meat to the pot. Add the broth and arrange the carrots, celery, onion, and potatoes around the pot roast.
Place the herbs on top, cover, and transfer to the oven.
Roast at 350° until the meat is fork-tender and easily shreds – about 3 to 4 hours.
Serve the roast with the veggies from the pot and spoon on liquid if desired.

Notes

Please read the entire post for details, tips, and more!

When searing, the meat may “stick” to the bottom of the pot. Instead of pulling the meat, allow it to continue browning until it releases from the pan naturally.

Alternative to chuck roast: A rump roast may also be used in place of a chuck roast. Look for a nice fat marbling through out the cut when shopping. Account for 1/4 pound of beef per person.

Cooking pot roast without vegetables: Alternatively, you can cook the pot roast alone and prepare the side dishes separately.

Red Wine: A dry red wine is recommended for this recipe, do not use sweet wine. Look for Cabernet, Merlot, or a red wine blend. To omit the wine, use the same measurement of beef broth.

Shortcuts for this recipe:

Baby carrots can be used in place of whole carrots to save time during prep. (approx. 2 cups)
Peel whole carrots with a potato peeler instead of purchasing another kitchen tool!
Baby potatoes (quarter-sized potatoes) can added whole in place of red new potatoes.
If you do not have a lid for your dutch oven, cover the pot tightly with aluminum foil.

Nutrition

The post Dutch Oven Pot Roast Recipe appeared first on Southern Cravings.

Best French Onion Soup Recipe

Anna Kate — Thu, 02 Sep 2021 10:00:00 +0000

The best French onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty French bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

French onion soup is a classic, traditional dish highlighted at upscale restaurants. Now, a restaurant novelty is easily recreated at home with simple and affordable ingredients. Plus, there are no special skills required.

This recipe isn’t for using up leftover vegetables and meats from the freezer. As fancy as it may seem, it’s actually a fantastic one-pot recipe!

But, this dish a time-intensive task that is a labor of love! It will certainly impress your dinner guests and is the perfect first course for your next dinner party.

What is French onion soup?

French onion soup originated in France in the 18th century, but it wasn’t as “fancy” as it is today. Once upon a time, this soup was a way of survival for poor French farmers.

At that time, onions were easily accessible to even the most impoverished families. The onions were cooked down and combined with a thin broth and served with bread. There wasn’t much flavor or hardiness to it, but it was cheap and accessible.

Although served similarly, our French onion soup looks very different than it did in the 1700s. Today, you can expect deeply caramelized onions, rich broth, and cheesy toasted bread on top.

How to Make French Onion Soup from Scratch

This soup really brings it all the way home as a from scratch recipe. There aren’t many things I make from scratch, but when it comes to French onion soup, no premixed package will do.

This is a labor of love, totaling at a 3 hour cook time, so this is best made for those cold, dreary days when all cooking and relaxing is the only thing on the agenda.

Ingredients for French Onion Soup

This recipe calls for simple ingredients found at any grocery store.

Yellow Onions. Sweet, yellow onions are best for caramelizing as they take on a sweet, mellow flavor after being cooked down. Do not use white or red onions for this recipe.
Salt: Do not skip the salt! The salt brings out the sweetness of the onions as they cook.
Sugar: This is added at the beginning of the dish to offset the bitterness of the onions. It can be left out but the flavor may be impacted.
Wine and Brandy: These two give this soup tremendous flavor and mouthfeel. The wine creates a rich broth while the brandy packs a punch after every taste.
French Bread: A crusty French baguette is essential to sop up the delicious broth! Serve in the soup as well as on the side.

Instructions for Easy French Onion Soup

There are five basic steps for making an amazing batch of French onion soup:

Caramelize the onions. Plan on about 30-45 minutes for deep caramelization. After caramelizing the onions, the recipe moves quicker. Be careful not to over cook the onions which will result in a bitter taste. Feel free to occasionally taste-test during the cooking process.
Deglaze the pot with red wine. Red wine is an excellent tool for deglazing the pan. You may omit this ingredient if you are opposed, but please note that the flavor will not be as deep.
Simmer with the stock and seasonings to meld the flavors together.
Toast the bread to be used as giant croutons in the soup bowls.
Serve the soup and broil. The finishing touch of toasted bread and broiled cheese is really what takes the presentation over the top. Ladle soup servings into individual ramekins or oven-safe bowls, add the cheese, then broil for 3-5 minutes or until desired browning is reached. Keep a close eye on the oven!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”.

They come in many different sizes and designs:

Ramekins will be on the smaller side and will often be referred to as mini cocottes.
Soup crocks typically have a handle on them for easy serving.
Regular soup bowls will be deep and allow for more soup per serving.

I love to use these Le Creuset mini cocottes for French onion soup, which are the perfect individual serving size (they even look great on a charcuterie board).

Tips for Easy French Onion Soup

Onions – A quick saute will not do for this recipe! The onions should be deeply colored for the best flavor.
Time – This recipe takes around 3-4 hours to fully prepare and serve. Plus, this recipe deserves it! Much of the cooking time is hands-off, but allow for plenty of time for caramelizing the onions (hands-on!).
Alcohol – Both of the alcohol sources will completely cook off before serving. With that said, they can be eliminated if opposed, but the end result will suffer.
Vegetarian – Make this recipe vegetarian by using vegetable broth instead of beef stock.
Oven-safe bowls – As noted above, oven-safe bowls are absolutely necessary for broiling the soup, cheese, and bread together. Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original.

Here are the substitutions I made that are also listed in the recipe card at the bottom of this post:

Used store bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with French onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

What kind of cheese is on French Onion Soup?

Swiss cheese and parmesan cheese are two popular kinds of cheese used in French Onion Soup. Swiss cheese gives the soup a punch of sourness, which is my recommendation.

Best French Onion Soup Recipe

The best french onion soup recipe begins with sweet, yellow onions caramelized and simmered in a rich broth, topped with swiss cheese and crusty french bread. This homemade version is inspired by Julia Child’s recipe as rustic comfort food at its finest! For individual servings, this soup is best served in small ramekins before broiling.

Cuisine French

Keyword french, soup

Prep Time 30

Cook Time 2

Total Time 2 30

Servings -8 servings

Calories 729kcal

Author Anna Kate

Ingredients

6 cups yellow onions thinly sliced (about 1 1/2 to 2 lbs)
1 tablespoon cooking oil
2 tablespoons butter
½ teaspoon sugar
1 teaspoon salt
3 tablespoons flour
6 cups beef stock preferably homemade
1 cup dry red wine
1 bay leaf
½ teaspoon ground sage
salt and pepper to taste
½ raw onion grated
16 ounces swiss cheese freshly grated
3 tablespoons brandy or cognac
8 slices French bread about 1 inch thick
4 tablespoons olive oil for drizzling

Instructions

Prepare the ingredients

Begin by thinly slicing the onions. A mandolin is an excellent tool for this task to quickly slice the onions.
Add the beef stock to a saucepan and simmer.
Grate the raw onion and swiss cheese. Set aside.

Caramelize the onions

To a large Dutch oven, heat 1 tablespoon of cooking oil and 2 tablespoons of butter over medium-low heat.
Add sliced onions and stir until they are evenly coated with the oil. Cover and continue to cook the onions for about 20 minutes, until they are tender and translucent.
When the onions are tender and translucent, increase the heat to medium or medium-high heat.
Add the sugar and salt to the pot. Continue cooking, stirring frequently, until the onions begin to brown, caramelize, and reduce significantly.
Once caramelized, reduce the heat to medium-low and add the flour to the pot of onions.
Brown the flour for about 2-3 minutes, whisking all the while. Avoid scorching the flour by reducing the heat if necessary. (If the flour does not form a thick paste, you can add a bit more butter here).
Stir in about 1 cup of warm stock, scraping the bottom of the pan to get up all of the cooked-on bits.
Add the remaining stock, wine, sage, and a bay leaf to the soup. Cover and simmer for 30 minutes.

To make the “croutes”

Preheat the oven to 325 degrees F.
Drizzle each side of the bread slices with a bit of olive oil and place on a baking sheet.
Cook the croutes for 15 minutes on each side (30 minutes total).
While the bread is toasting, check the soup for seasoning and add salt and pepper if needed.

Assemble the dish

Remove the bay leaf from the soup.
Then, add the brandy, raw onion, and a few ounces of swiss cheese directly into the soup and stir.
For easy moving, place the individual oven-safe casseroles, ramekins, or mini cocottes on a baking sheet. Then, transfer the soup to the individual dishes.
Remove the toasted bread from the oven and place one slice on top of each soup serving.
Sprinkle the remaining cheese over each bread slice, making sure to cover the edges of the toast to prevent burning.
Place in a 350-degree oven for about 30 minutes. Then, turn on the broiler and brown cheese well.
Remove from the oven and allow to cool for a few minutes. Serve.

Notes

Please read the entire post for details, tips, and more!

French Onion Soup Bowls

Oven-safe soup crocks are ideal for an excellent presentation. To get those fancy French vibes, look for onion soup bowls, ramekins, or soup crocks that are labeled as “oven-safe”. See my recommendation in the Recommended Products section below.

Instead of adding the bowls to the oven individually, place them all on a baking sheet and then into the oven to avoid spills.

Substitutions, reheating, and storage

Reheating: Soup may be reheated individually in the microwave or stovetop. If you are reheating a larger serving, reheat over medium-low heat on the stovetop until heated through.
Storing: Soup can be stored in the refrigerator for up to four days.
Freezing: Freeze the leftover soup in an airtight container for up to three months.

Although inspired by Julia Child’s French Onion Soup, this recipe slightly differs from the original. Here are the substitutions I made:

Used store-bought beef stock instead of homemade.
Eliminated parmesan cheese. Used only Swiss cheese.
Used brandy instead of cognac.
Eliminated the raw onion, grated before serving.

What to serve with french onion soup

French onion soup is a simple soup that’s easily served as a light meal alongside a small sandwich or salad.

Nutrition

The post Best French Onion Soup Recipe appeared first on Southern Cravings.

Thick and Hearty Irish Beef Stew with Guinness

Anna Kate — Thu, 04 Feb 2021 15:52:50 +0000

The Best Beef Stew Recipe! Made with tender pieces of beef, carrots, and potatoes, this thick and hearty beef stew is a classic, old fashioned recipe and the ultimate comfort food. With an Irish twist of Guinness, the ingredients work together to create their own savory broth, without flour or any thickening agents. This easy recipe can be adapted to the slow cooker or the stove top.

So many rich savory flavors pour into this one-pot meal! This is the perfect recipe to prepare on a cold night. With a few simple steps, you will have a delicious, tender beef stew!

If you haven’t guessed by now, the Irish twist to this beef stew recipe is the added flavors of Guinness. With this addition, the Guinness works to thicken up the mixture of herbs and stock into a savory broth. The alcohol completely cooks out no matter what method you use.

If you are opposed to using Guinness, it can be left out and replaced with broth instead.

About Irish Beef Stew

Traditionally, Irish stew is made with the neckpieces of lamb or mutton. I know that’s difficult for some readers to find, so we are keeping it simple by using beef instead of lamb.

If you are an Irish stew purist, you can certainly use the same amount of lamb in place of beef for this recipe.

Ingredients for Irish Stew

Beef: This recipe calls for chuck roast, but you can also use stew meat or beef cubes instead. Chuck roast is a much more tender cut of beef which makes it perfect for roasting, stews, and soups.

Seasonings: This recipe calls for a variety of dried and fresh seasonings to create the delicious flavors. You can use dried and fresh ingredients interchangeably when needed. (garlic, dried thyme, bay leaves, Worcestershire sauce, parsley)

Natural thickening agents: The tomato paste, beer, and butter work together to create the rich, thick, and hearty broth that adds so much flavor to this savory stew! You will not need any cornstarch or flour for this recipe.

Vegetables: If needed, different types of potatoes can be used in this recipe in place of Yukon gold potatoes, like red potatoes or white potatoes.

Quarter-sized baby potatoes and baby carrots are a great way to save time during prep. You can also find pre-diced onion in your produce section, or give a halved onion a whirl in the food processor instead.

Beer: Using a heavy beer like Guinness, gives stews additional flavor and richness. Any heavy beer, like a porter or stout, will work with this recipe. The addition of beer may also be omitted and replaced with the same amount of beef broth.

What to Serve with Guinness Beef Stew

Many people serve their stews over a pillow of mashed potatoes (pressure cooker mashed potatoes here!).

Stovetop Mashed Potatoes

Pressure Cooker Mashed Potatoes

You could also serve this alone, with bread, salad, or over rice or egg noodles to stretch the leftovers.

How to Make Irish Beef Stew on the Stovetop

Most recipes will have you coat the beef in flour, then brown. This thickens the soup and (arguably) adds more flavor to the pot. However, I choose to skip this step and simply brown the meat with a little salt and pepper.

If you are using cubed meat, pat the cubes dry on all sides and season with salt and pepper.
If you are using roast meat or another “whole” cut of beef, either leave it whole to shred when the cooking is done, or you can cube the meat into half-inch pieces. Then, pat dry and season.

Patting meat dry before searing and seasoning, helps to draw the moisture out of the meat and helps it form a flavorful crust as it is browned.

To make this on the stove, I suggest using a large dutch oven or a heavy-bottomed pot – about 7 quarts or larger. If you do not have a dutch oven, a large soup pot or stock pot will work well for this recipe.

Enameled cast iron works really well for recipes like this because it retains heat for longer and distributes heat more evenly than a regular pot. Because it’s enameled, it’s easy to clean, too!

Instructions

To start, cut the chuck roast into cubes, pat dry, and season.

Working in batches, carefully add the beef to the pot. Don’t crowd the beef as we want the meat to sear instead of steam.

After each batch is browned on all sides, remove the beef to a plate and set aside. Then, sauté the onion in butter until tender.

Quickly stir in the garlic being careful not to burn – just long enough to “wake up” the flavor and aroma of the minced garlic.

Browning beef.

Remove beef. Add onion.

Reduce the heat and pour in the Guinness beer to deglaze the pot. Use a wooden spoon to scrape up all of the browned bits in the bottom of the pot.

Remove all from the pot.

Deglaze the empty pot with Guinness.

Add in the tomato paste, stock and remaining seasonings. Then, add the vegetables to the pot.

Return the beef to the pot along with any juices that accumulated with it, and stir well to combine all of the ingredients.

Reduce the heat to a simmer for about 2 hours or until the meat is tender.

Making Beef Stew in the Crock-Pot or Slow Cooker

The steps are very similar when making this in the slow cooker or Crock-Pot.

Turn the slow cooker to low (9-10 hours), medium (7-8 hours), or high for (6-7 hours).
Brown the beef per the instructions in the recipe card below.
Add it to the slow cooker with the rest of the remaining ingredients.

Since the cook time is much longer than the stovetop version, give the stew plenty of time to cook and tenderize the meat.

Tips for Dutch Oven Beef Stew

This recipe is so easy to make, but I’ve also included a few tips readers have suggested and other things I’ve found along the way.

Making Ahead: This recipe can be made ahead of time and stored in the refrigerator for about 3 days before consuming. Prepare the stew completely, store, then reheat slowly on the stovetop until warmed through.

Freezing: If you have leftover soup, it can be frozen for up to 3 months. Before serving, defrost in the refrigerator and reheat slowly on the stove until warmed through.

Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQ for Irish Stew with Guinness

What is traditional Irish stew?

Traditional Irish stew is much different from the stews today. Irish stew purists say this recipe must be made with lamb or mutton, potatoes, onions, and water. That’s all!

Because of the lack of resources available to many people, there weren’t many herbs and ingredients available to everyone.

Today, traditional Irish stew is still made with lamb, potatoes, and onion, but other herbs like thyme, rosemary, garlic, and other vegetables are added to boost the flavors.

What is the difference between beef stew and Irish stew?

Irish stew has a paler broth than beef stew and is usually made with mutton and vegetables. The broth is much thinner than beef stew, with fewer vegetables.

Traditionally, beef stew is cubed and coated in flour, then browned in a pot or skillet before added to the rest of the ingredients.

What is the best beer for beef stew?

Guinness is usually the brew of choice for beef stew. You can also use any porter or stout in its place.

What can you substitute for Guinness stout?

You can use any stout, porter, or heavy lager in place of Guinness.

Should you brown meat before slow cooking?

While it’s not completely necessary, browning meat adds more flavor to the beef and the recipe as a whole. If you proceed with the recipe without browning, your meat will have a grayish color but will still be safe to eat.

What can you use for stew meat?

I prefer chuck roast when making stew. Stew meat that’s already cubed from the meat department can be rather tough if the meat is not cooked long enough for the connective tissues to break down.

That is why stews are cooked on low heat for long periods of time – to yield tender pieces of beef that is easily shredded or chewed.

Here are beef cuts you can use for stew meat and other names they could be called:
– Chuck, Chuck Shoulder, Chuck Roast, Chuck-Eye Roast, Top Chuck.
– Bottom Round Roast, Bottom Eye Roast, Rump Roast, Eye Round Roast, Top Round, Round Tip Roast.
– English Roast, Pot Roast.

What is the best way to make stew meat tender?

Not cooking the meat long enough (and slow enough) is the number one reason stew meat is so tough.
For the best results, cook the meat low and slow (for at least 2 hours) for a tender result.

What ingredients are often used in stew?

Traditional stew includes potatoes, carrots, onion, and other root vegetables.

Here are a few other ideas you can add to beef stew:
– Parsnips
– Mushrooms
– Green Beans
– Green Peas

Irish Beef Stew with Guinness

Stew is the ultimate comfort food! Made with tender pieces of beef and flavorful cuts of carrots and potatoes, this beef stew is a classic with an Irish twist of Guinness. No flour or thickening agent used!

Course Dinner Recipes

Cuisine Irish

Keyword beef, stew

Prep Time 10

Cook Time 3

Total Time 3 10

Servings people

Calories 588kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

3 pounds beef chuck roast well-marbled, cut into 1/2-inch pieces
kosher salt
¼ teaspoon black pepper
2 tablespoons olive oil
1 yellow onion peeled and finely diced
5 carrots peeled and cut into 1/4-inch rounds (about 2 cups)
6 cloves garlic minced
2 tablespoons tomato paste
4 cups beef stock
12 ounce Guinness beer
2 bay leaves
½ teaspoon dried thyme
1 tablespoon Worcestershire sauce
1 pound yukon gold potatoes cut into 1/2-inch pieces

Instructions

Season beef generously with salt and pepper.
To a large dutch oven, heat the olive oil over medium-high heat.
Working in batches, sear the beef on all sides and turning every minute or so until all sides are browned. Remove from the pot and set aside.
To the same pot, melt the butter and sauté the onion until tender (about 5 minutes). Add extra oil if needed.
Add garlic; cook 1 minute longer.
Add the Guinness and use a wooden spoon to scrape up the browned bits from the bottom of the pot.
Stir in tomato paste until blended.
Stir in the stock, carrots, potatoes, tomato paste, bay leaves, thyme, and Worcestershire to the pot. Stir to combine.
Return beef to pot and bring to a boil. Reduce heat, cover and simmer on medium-low or until beef is tender, about 2 hours.
After 2 hours, check the potatoes for doneness and the beef for tenderness. Discard the bay leaves before serving.

Notes

Please read the entire post for details, tips, and more!

You can also use chuck shoulder or any roast meat.
Broth can be used in place of stock, but stock adds more flavor to the stew.
Guinness can be replaced with any porter, stout, or dark beer. The alcohol completely cooks out of the recipe no matter which method you use. The Guinness flavor does not come through, but it does add a subtle richness to the stew.

Nutrition

The post Thick and Hearty Irish Beef Stew with Guinness appeared first on Southern Cravings.

Perfectly Simple, Cheesy Hashbrown Casserole

Anna Kate — Tue, 12 Jan 2021 14:35:52 +0000

The crowd pleasing side dish to any meal! Easy, cheesy, and delicious! This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese, and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays. You can even have this for breakfast!

I’ve been on a one-pot kick lately and experimenting with preparing and baking different recipes in one dish. It’s been a life-changer!

I finally cracked the code for this hashbrown casserole! This recipe is almost too easy to begin with, but now that you only dirty a spoon and one pot – you might be making this more than you’d like to admit.

Basically, this recipe is potatoes, cheese and butter stirred together, topped with more cheese, then baked until melty. It’s not low-cal, and there are just some things in life that shouldn’t be. Ya know?

This recipe has also been referred to as Funeral Potatoes because its popularity grew as a crowd-pleasing side dish at after-funeral gatherings. That sounds rather dim for such a recipe and I’m not sure how accurate any of that actually is, but I do know sadness is not the emotion I’ve experienced while stuffing my face.

Also, this recipe is super duper close to the popular Copycat Cracker Barrel Hashbrown Casserole recipes floating around out there. Rest assured, I have neither stolen from a funeral fellowship or a major restaurant chain to make this recipe. This has been in our family for years – it’s just so basic to recreate and calls for only a few ingredients.

What is good to eat with hash brown casserole?

Honestly, I’ve even eaten this as a meal by itself! It’s super filling (hello, milk and cheese!) and so good. It’s really hard to stop.

Here are some meal pairing ideas that would go well together:

Pulled pork and green beans
Ribs and baked beans
Pot Roast and roasted asparagus
Beef brisket
Pork chops
Roasted chicken

Another great thing about this recipe is that it’s freezable! You can freeze before and after baking! Wrap in plastic wrap and freeze for up to 3 months. Then, defrost before baking or reheating in the oven.

Should I thaw frozen hash browns before cooking?

For this recipe, I highly recommend thawing the potatoes before baking. Otherwise, you may end up with a watery, soggy casserole.

If you are using fresh potatoes instead of frozen, grate the potatoes then follow the recipe as directed!

Variations

If you want to jazz this recipe up and add a few variations, try out the following:

Add mushrooms, peppers
Add protein like chicken or sausage
Use different cheeses
Top with cornflakes for crunch
Different potatoes (potatoes o-brien, homemade hashbrowns, etc.)

If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Cheesy Hashbrown Casserole Recipe

This hashbrown casserole is a simple side dish with irresistible flavors of creamy soup, cheddar cheese and hashbrown potatoes! You need only 10 minutes to prep this crowd-pleasing comfort food. Prepared and baked all in one pot for easy transportation to potluck dinners, weeknights, and holidays.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings servings

Calories 323kcal

Author Anna Kate

Equipment

Ingredients

32 ounces hashbrown potatoes thawed and shredded
1 butter salted or unsalted
salt and pepper to taste
1 yellow onion chopped
10.5 ounces cream of chicken soup *
1 cup milk
1 cup sour cream
2 cups cheddar cheese grated*

Instructions

Preheat oven to 350 °F.
Melt butter in a dutch oven over medium heat.
Add in onion and saute until softened, about 5 minutes.
Stir in cream of chicken soup, milk and sour cream until combined.
Turn off heat and add in 2 cups of cheddar cheese.
Stir until cheese is melted and mixture is smooth.
Add in hashbrowns and combine until well incorporated.
Bake in a preheated oven for 45-50 minutes or until golden and bubbly.
Allow to stand 5 minutes before serving.

Notes

Please read the entire post for details, tips, and more!

Note 1: Shredded hashbrown potatoes can be swapped for cubed potatoes or potatoes o’brien style potatoes.

Note 2: Cream of chicken soup can be substituted for any cream of soup.

Note 3: Cheddar cheese can be substituted for any shredded cheese of your choice.

Note 4: If you don’t have a dutch oven or heavy-bottomed pot, you can also prep this on the stovetop, then transfer to a 9×13 casserole dish. Same baking time and temp!

Nutrition

The post Perfectly Simple, Cheesy Hashbrown Casserole appeared first on Southern Cravings.

Homemade Spaghetti Sauce

Anna Kate — Fri, 25 Sep 2020 10:00:33 +0000

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Best Spaghetti Sauce Recipe

If there’s one recipe you should know how to make, it’s this spaghetti sauce! This recipe is such a simple meal to make for your family – even if you are learning the basics of cooking. In fact, this was my first victory with our picky-eater, so it might work for yours, too!

I remember my mother and grandmother simmering this recipe on the stove all day long. The smells swirling around the house bring back sweet memories!

We love to enjoy this Spaghetti sauce recipe on cooler, fall days sitting around the kitchen table. It’s a meaningful way to close out the weekend and begin another week all together.

The best thing about this recipe is that so many of the ingredients are flexible. You can use fresh tomatoes, canned tomatoes, and even swap out different styles of sausage. Feel free to use additional ingredients if you need to stretch the recipe.

What is Spaghetti Sauce Made Of?

Red sauce for spaghetti noodles is made of a few main ingredients: meat, vegetables, tomatoes, and seasonings.

Spaghetti Sauce Variations and Substitutions

Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Onion, garlic, and other seasonings add great depth. Feel free to substitute dried Italian seasoning for basil and oregano.
Tomato sauce: A can of plain, generic tomato sauce will work. You can also use jarred pasta sauce as a shortcut to save time. Just omit the seasonings to avoid overpowering the sauce.
Tomatoes: Easily swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

How to Make Spaghetti Sauce from Scratch

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.

If needed, drain the excess grease from the sausage. Return the pot to the stove and saute the onion, garlic, and mushrooms. Cook until the onion is translucent.

Then, stir in the tomatoes, sauce, and tomato paste until all ingredients are incorporated. Season the sauce. Then, simmer up to one hour, or until your are ready to serve that evening.

A pinch of sugar neutralizes the acidity of the recipe. It’s optional, but many people add a pinch of sugar to their tomato sauces.

Spaghetti Sauce Recipe – No Meat

To make this spaghetti sauce vegetarian, simply leave out the meat. In addition to the mushrooms and onion, consider adding chopped carrots, bell pepper, or other vegetables for more substance.

Differences between marinara sauce, pizza sauce and spaghetti sauce

Pizza sauce is an uncooked tomato sauce that cooks as the pizza bakes.
Marinara sauce is a basic meatless tomato sauce that can be used in a variety of ways.
Spaghetti sauce is simply a sauce that goes over spaghetti noodles, like this one. Of course, we all know spaghetti is a shape of noodle.

Can you freeze meat sauce?

This sauce freezes beautifully. Simply put your leftovers in a Tupperware container when cool and freeze. Defrost in the fridge or sink for several hours, then warm on the stovetop.

Sometimes, leftover spaghetti sauce can become thick and congealed as it rests. To loosen up the sauce, add the leftover sauce to a saucepan. Then, add about 1 cup of tomato juice, tomato sauce, or water to the leftovers and warm until you reach the desired consistency.

Leftover spaghetti sauce is perfect for making baked ziti, too!

Easy Spaghetti Sauce Recipe

You may never buy the jarred stuff again! Homemade spaghetti sauce is a classic and easy recipe. Made with Italian sausage, savory herbs, and tomatoes, this is the ideal family-favorite meal.

Keyword red sauce, Sauce, Spaghetti, tomato sauce

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Calories 354kcal

Author Anna Kate

Equipment

Dutch Oven

Ingredients

1 pound mild Italian sausage*
1 large yellow onion diced
1 clove garlic minced
12 ounces of canned sliced mushrooms and stems
24 ounces of canned or jarred tomato sauce*
12 ounces of diced tomatoes
12 ounces of stewed tomatoes
6 ounces of tomato paste*
1 pound spaghetti noodles uncooked*
1 teaspoon oregano
1 teaspoon dried basil
1 tablespoon Olive Oil

Instructions

In a large dutch oven, add one tablespoon of olive oil over medium-high heat. Add sausage and brown until crumbled.
Add diced onion, minced garlic, and mushrooms to the same pot. Cook until onion turns translucent.
Add cans of sauce, tomatoes, and tomato paste to pot and stir well.
Add oregano and basil, and a pinch of sugar, if desired.
Simmer on stovetop for 30 minutes to an hour, or until fragrant and flavorful!

Notes

A pinch of sugar reduces the acidity of the recipe. It's not necessary, but many people add a pinch of sugar to their tomato sauces.
Mild Italian Sausage adds delicious flavors to this recipe. If you prefer a spicier version, try hot or spicy Italian sausage. Alternatively, you can also use ground beef.
Substitute dried Italian seasoning for basil and oregano.
Use jarred pasta sauce instead of tomato sauce as a shortcut. Just omit the seasonings to avoid overpowering the sauce.
Swap the stewed and diced tomatoes for each other and add more as desired. This is also my favorite opportunity to use homemade canned tomatoes when I have those on hand.
Tomato Paste is the key to thickening spaghetti sauce or any other tomato-based sauce. Start with the specified measurement, then add more if you like a thicker sauce. For a few dollars more, you can buy this in a TUBE! I always end up throwing half the can out otherwise. Save money here and always have this ingredient on hand.
Spaghetti noodles are the ideal pasta choice for this sauce! Angel Hair, Fettuccini or other long noodle will also work. Whole wheat pasta noodles, gluten-free pasta noodles, zoodles, and other pasta substitutions will work, too.

Nutrition

The post Homemade Spaghetti Sauce appeared first on Southern Cravings.

Hearty Vegetable Soup Recipe with Pulled Pork

Anna Kate — Wed, 06 Nov 2019 16:37:11 +0000

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

If you haven’t noticed, I’m into soup recipes that have flexibility. I rarely follow a recipe, but when I created this soup with leftover pulled pork, I had to jot it down. Let me tell ya, this goes great with a slice of southern cornbread!

This soup can be made with or without meat. You could use leftover roasted chicken and make this with homemade chicken stock, or really any meat that needs to be used up.

It’s rich with flavors of Worcestershire sauce, roasted tomatoes, frozen vegetables and a kick from the buffalo sauce. You can make this for game day, hectic weeknights, or for anytime. Just dump in a pot and simmer while you get stuff done!

Why You Should Make this Soup:

Uses frozen veggies – perfect for throwing together last minute!
Can simmer all day or made in a flash!
Uses up leftover pork, beef or chicken! Leave out the meat for a vegetarian option!
Kids get their veggies!
Veggies can be subbed for picky eaters!

How to Cook Vegetable Soup

You can make this on the stove while you buzz around the house, in the slow cooker while you run errands, or in the pressure cooker for a quick weeknight meal. I used my favorite dutch oven!

Here’s How to Do it:

1. Roughly chop a yellow onion and saute with a clove of garlic in a dutch oven until translucent.

2. Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.

3. Add in veggies. I use frozen Lima beans, carrots and okra.

4. Add in one can of stewed tomatoes and diced tomatoes.

5. Add chopped new potatoes and vegetable broth. Season with salt and pepper, chili powder and sauces. Stir until well-combined.

The soup is ready when the potatoes are tender, but I like to cook this all day long to get all the rich flavors!

Hearty Vegetable Soup Recipe

A hearty vegetable soup recipe is just what you need on cold winter nights. Full of rich flavor with plenty of vegetables, this is like a big bowl of comfort and warmth!

Course Soup

Cuisine American

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 48kcal

Author Anna Kate

Ingredients

1 to 1 ½ pounds leftover pulled pork*
5 new potatoes cubed
1 yellow onion roughly chopped
2 cloves garlic minced
12 ounces sliced carrots frozen
12 ounces Lima beans* frozen
12 ounces chopped okra frozen
15 ounces diced fire-roasted tomatoes canned
15 ounces stewed tomatoes canned
4 tablespoons Frank’s Hot Sauce
4 tablespoons Worcestershire sauce
2 tablespoons of BBQ Sauce your choice!
4 cups vegetable broth
1 tablespoon chili powder

Instructions

Roughly chop a yellow onion and saute with garlic in a dutch oven until translucent.
Add leftover meat and stir occasionally until brown bits form on the bottom of the pot. Sometimes the meat will release extra water or moisture…just continue sauteing until the extra moisture evaporates.
Add in veggies. I use frozen Lima beans, carrots and okra.
Add in one can of stewed tomatoes and diced tomatoes.
Add chopped new potatoes.
Add vegetable broth and season with salt and pepper, chili powder and sauces. Stir until well-combined.
Bring the soup to a boil, then simmer for about 3-4 hours until potatoes are tender.

Notes

Pulled pork can be substituted for pulled chicken or beef.
This recipe calls for frozen vegetables, but fresh vegetables can be used.
Vegetables are easily substituted for what is available to you!

Nutrition

The post Hearty Vegetable Soup Recipe with Pulled Pork appeared first on Southern Cravings.

Dutch Oven Roasted Chicken

Anna Kate — Wed, 09 Jan 2019 16:12:04 +0000

There’s nothing more traditional than a Sunday dinner of juicy Dutch Oven Roasted Chicken. Juicy, tender and flavors of lemon, rosemary and thyme make this a meal you can re-purpose all week.

My favorite part about this recipe is that the leftovers will carry you throughout the week on topped on a salad, paired with sides or used in a soup. Don’t forget to save the bones for chicken stock!

How to Make Dutch Oven Roasted Chicken

Instead of a roasting pan, I use a heavy dutch-oven pot for cooking. You can even use this same recipe for a Thanksgiving turkey!

To begin: Remove the giblet bag from inside of the chicken. Rinse and pat the chicken dry.

Smear the butter underneath the skin of the chicken.
Place the fresh herbs underneath the skin as well.
Squeeze both halves of the lemon over the chicken and place inside the cavity.
Season with salt and pepper. If desired, place an onion, carrots, celery and/or potatoes inside and around the bird. Arrange remaining herbs around the chicken.

TIP: In order to keep your chicken moist while cooking, baste regularly! During the cooking process, pull the chicken out of the oven and fill your baster with juices from the bottom of the pan and carefully baste them onto the chicken.

How to Smear Butter Underneath the Skin

Gently lift up the skin and place the butter inside, pushing the butter down and all over the chicken skin from the outside as well.
Room temperature butter works best for this step.

How do I make my chicken skin crispy?

Two words: Butter & Basting.

To get the best and crispiest chicken skin, lots of butter is required. By smearing the butter underneath the skin of the chicken, you will get beautifully browned and crispy outer skin. I can’t even describe the amount of flavor this gives the entire recipe.

Oven-Roasted Chicken with Lemon and Herbs

There’s nothing more delicious or more traditional than a Sunday dinner of juicy Oven-Roasted Chicken. This recipe is easily paired with any side and uses the same recipe as your Thanksgiving Turkey!

Keyword Chicken, Dutch Oven, Roast

Prep Time 15

Cook Time 3

Total Time 3 15

Servings Servings

Calories 385kcal

Author Anna Kate

Ingredients

4 tablespoons butter softened
4 pound chicken whole
1 lemon halved and seeded
1 clove garlic minced
sage fresh sprigs
rosemary fresh sprigs
salt and pepper to taste

Instructions

Preheat the oven to 400°.
Mix room temp butter and garlic in a small bowl. Smear the butter with your hands all over the bird and underneath the skin. Put the chicken breast side up in a Dutch Oven that will accommodate it with room to spare.
Carefully, slide herbs underneath the skin. Put the remaining herbs and onion halves inside the cavity.
Squeeze out both lemon halves over the bird and place inside cavity. Season with salt and pepper.
Roast the chicken, basting every 20 minutes in the oven for about 3 hours, or until the internal temperature reaches 165. The bird should be golden brown all over with a crisp skin and have buttery, lemony juices of a nut-brown color in the bottom of the pan.

Nutrition

The post Dutch Oven Roasted Chicken appeared first on Southern Cravings.