Here’s Your Bite

One-Pan Creamy Lemon Chicken Orzo 🍋 This is one of those recipes that doesn’t take much time or effort, but it tastes like it does. Here’s how to make it: 2-3 tbsp butter Olive oil Salt and pepper, to taste 1 tsp red pepper, to taste 1 tsp Italian seasoning, to taste 2 chicken breasts (seasoned with salt, pepper, smoked paprika, onion powder, garlic powder) 1 shallot, minced 3 cloves garlic, grated (to taste) 1/4 cup dry white wine (optional) 1 cup orzo 2 cups chicken broth 1/2 cup heavy cream 1–2 tbsp lemon juice, to taste 1 tbsp lemon zest, to taste Grated parmesan, to taste (I used about 1/2 cup) Parsley, to garnish 1. In a large pan, melt 1 tbsp of butter over medium heat. Add your seasoned chicken and cook for about 5-6 minutes per side, flipping once. Cover and cook until the internal temp reaches 165°F. Remove from the pan, cover with foil, and let rest. 2. Reduce heat slightly. Melt 1 tbsp butter with a touch of olive oil in the same pan. Add the shallot with a pinch of salt and sauté for 2 minutes. Grate in garlic and stir. 3. Pour in white wine and scrape up any browned bits from the pan. Simmer for 3-4 minutes until reduced by half. 4. Stir in orzo, red pepper flakes, and Italian seasoning. Toast for 2 minutes, stirring frequently. 5. Add chicken broth, a pinch of salt, and pepper. Bring to a simmer and cook for 10-12 minutes, stirring occasionally, until the orzo is tender. 6. Stir in the final tbsp of butter and heavy cream. Add parmesan, lemon zest, and juice. Adjust seasonings, if needed. 7. Slice the chicken and serve alongside the creamy orzo (can pour leftover drippings into the orzo). Garnish with parsley, more parmesan, and a squeeze of lemon juice. Enjoy! Serves: 2–3 Prep time: 10–15 minutes Cook time: 35 minutes #orzo #lemonorzo #chickenorzo #chickendinner #dinner #onepanmeal #EasyRecipes #EasyRecipe #easydinner #DinnerIdeas #dinnerrecipe #cooking #homecook #easymeals #onepotmeals #FoodTok

Beef Stroganoff ❤️‍🔥 Here’s how to make it: 1 - 1.5 lb beef sirloin or tenderloin, sliced into strips 2 tbsp olive oil 3-4 tbsp butter, divided 8 oz mushrooms, sliced 3 shallots, finely chopped 6 cloves garlic, minced (to taste) 1 tbsp fresh thyme, chopped 2 tbsp all-purpose flour 1/2 cup dry white wine (optional) 1 cup beef broth 1/2 cup sour cream, room temp 1/2 cup heavy cream, room temp 1 tbsp Dijon mustard @Grey Poupon 1-2 tsp Worcestershire sauce (to taste) Salt and pepper, to taste Egg noodles (I used pappardelle) Freshly grated Parmesan cheese, for garnish Fresh chives, for garnish
 1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear the beef strips in batches until browned on both sides, about 1-2 minutes per side. Remove and set aside. 2. In the same skillet, reduce heat to medium and add 1 tbsp of butter and sauté the mushrooms until golden brown. Remove and set aside. 3. Add another tbsp of butter to the skillet and sauté the shallots with a pinch of salt and pepper until softened, about 3-4 minutes. 4. Return the mushrooms to the skillet and add the minced garlic and thyme. Cook for another minute, stirring occasionally. 5. Reduce heat to med-low. Add another tbsp of butter if needed, and sprinkle the flour over the mixture and stir to combine. Cook out the raw flour taste for a couple of minutes. 6. Deglaze the skillet with white wine, scraping up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes. 7. Pour in the beef broth, stirring to combine. Reduce the heat to low. 8. Stir in the sour cream, heavy cream, Worcestershire sauce, and Dijon mustard until smooth. Taste and adjust seasoning with salt and pepper as needed. Let the sauce simmer gently. 9. While the sauce is simmering, cook the pappardelle noodles according to the package instructions. Drain and toss with 1 tbsp of butter to coat. 10. Add the seared beef to the sauce and stir to warm through. 11. Serve the sauce over the buttered noodles. Garnish with freshly grated Parmesan cheese and chopped chives. Enjoy! #beefstroganoff #EasyRecipes #EasyRecipe #easydinner #dinner #DinnerIdeas #cooking #easymeal #recipes #FoodTok #comfortfood #winterfood #winterrecipes

First pastina of 2025 ✨ I was craving something warm and comforting tonight, and nothing hits the spot quite like a bowl of Italian Penicillin. Here’s how to make it: 1 cup acini de pepe 3 cups chicken broth (@Kettle & Fire) 1 tbsp butter Salt and black pepper, to taste 2 cloves garlic, grated (to taste) Freshly grated parm, to taste (about 1 cup) Lemon juice (to taste) Olive oil, to garnish 1. Bring your chicken broth, 1/2 tbsp butter, and a pinch of salt to a boil then reduce to a simmer. 2. Add in your pasta and stir. Simmer for about 10 minutes, or until most of the liquid is aborbed and the pasta is tender, stirring occasionally. 3. Add in your remaining butter, black pepper, parmesan, grated garlic, lemon juice to taste (1/4 - 1/2 a lemon), and a pinch of salt. Stir until combined. Adjust for seasonings, if needed. 4. Serve and top with more fresh parm, black pepper, lemon juice, and a drizzle of your favorite olive oil. Enjoy! #pastina #pastinasoup #pastinarecipe #italianpenicillin #EasyRecipes #onepot #FoodTok #comfortfood #italian #italianfood

Creamy Pesto Chicken Pasta Bake ✨ My most viral recipe of 2024! What a year it’s been. I’m truly so grateful for all the love and support you’ve shown me this year. Cheers to a delicious 2025! Here’s how to make it: 1lb pasta of choice 1/2 cup sun-dried tomatoes + oil 1lb chicken 1 tbsp butter 1/2 yellow onion, diced Salt and pepper, to taste
1 tsp red pepper flakes (to taste) 1 tsp smoked paprika (to taste) 1 tsp oregano (to taste) 6-8 cloves of garlic, minced (to taste) 2 cups heavy cream (room temp) 1-2 cups cooked broccoli 2 handfuls spinach 6-8 oz freshly shredded parmesan cheese (divided) 8 oz freshly shredded mozzarella (divided) 1/2 cup pesto, to taste (I recommend Costco brand) Parsley to garnish
 1. Preheat oven to 350°F. Place the cream on the counter to come to room temp. 2. Boil your noodles in salted water a few minutes less than package instructions (al dente). Drain and set aside. 3. In a large oven-safe saucepan or dutch oven, heat 1 tbsp of sun-dried tomato oil over medium heat. Cook the chicken until it's no longer pink, then remove it from the pan and set it aside. Let it rest for a few minutes before cutting into bite-sized pieces. 4. In the same pan, melt the butter and add salt, pepper, red pepper, paprika, and oregano. Stir to toast, then toss in the onion and sauté for about 4 minutes. Add the garlic and cook for another 30 seconds. 5. Turn heat to low, pour in the heavy cream and stir. Let it simmer for a couple of minutes to thicken slightly. 6. Add half of the parmesan and 1 cup of mozzarella cheese, stir until the cheese is melted. 7. Stir in the sun-dried tomatoes, cooked broccoli, spinach, chicken, cooked pasta, and pesto. 8. Top with the remaining mozzarella and parmesan cheese. 9. Bake at 350°F for 15 minutes, then broil for another 5 minutes, or until the top is golden and bubbly. 10. Sprinkle with fresh parsley, a little more parmesan, and enjoy! #pastabake #chickenpesto #pesto #pestopasta #pestochicken #pasta #pastarecipe #EasyRecipe #EasyRecipes #easymeal #easydinner #DinnerIdeas #dinner #FoodTok #cooking

Shepherd’s Pie 🥧 The ultimate winter comfort food. Here’s how to make it: The full recipe is also linked in my bio! For the Meat Filling: 1 lb ground lamb (or beef, if preferred) 1.5 tbsp olive oil 1 medium yellow onion, finely chopped 2 medium carrots, finely diced Salt and pepper, to taste 1 tsp red pepper flakes (optional) 4-6 cloves garlic, minced (to taste) 2 -3 tbsp tomato paste 1 tbsp flour 1/2 cup red wine (optional, for deglazing) 1 tbsp fresh rosemary, minced 1 tbsp fresh thyme, minced 1 cup chicken broth 1 tbsp Worcestershire sauce 1 bay leaf 1 cup frozen peas For the Mashed Potatoes: 2 lbs Yukon Gold potatoes, scored width-wise 1/4 cup butter, room temp 3/4 cup whole milk, room temp 1 clove garlic, smashed 1 sprig fresh rosemary 1 sprig fresh thyme 2 egg yolks 1/2 cup Parmesan cheese, grated plus more to top Salt, to taste Garnish: Fresh chives, chopped 1. Score the potatoes width-wise. Place them in a large pot, cover with cold water by an inch, and add a heavy hand of salt. Bring to a boil, then reduce the heat and simmer for 35-45 minutes, or until the potatoes are fork-tender. 2. While the potatoes are simmering, heat 1 tbsp of olive oil in a large skillet over medium heat. Add the onion and carrots, season with salt, pepper, and red pepper flakes, and cook for 5-7 minutes until softened. 3. Clear a center in the pan, add in a touch more olive oil, and add the lamb. Let it sit undisturbed to develop a crust, then season with salt and pepper. Break up with a wooden spoon and remove any excess fat, if desired. 4. Add the garlic and cook for another 30 seconds. 5. Clear a center in the pan, add the tomato paste, and let it cook off a bit before incorporating with the rest. Then let it cook for another 2-3 minutes. 6. Sprinkle in the flour and stir to combine. Cook for 2 minutes to cook out the raw flour taste. 7. Deglaze the pan with red wine (if using), letting it cook for 1-2 minutes. 8. Add the rosemary and thyme, and cook for another minute. 9. Pour in the chicken broth, Worcestershire sauce, salt, and pepper. Stir to combine. Add the bay leaf, bring to a simmer, and let simmer over low heat for 15-20 minutes, or until the potatoes are done. If the mixture seems to be drying out cover and/or add a touch more broth. 10. Preheat your oven to 400°F (200°C). 11. Once the potatoes are fork-tender, carefully peel and return them to the warm pot to dry off any excess water. If the pot has cooled off too much, turn the heat on low. 12. In a small saucepan, gently warm the milk, butter, garlic, rosemary, and thyme. 13. Rice the potatoes. Remove the garlic and herbs from the milk before pouring into the potatoes. Gently stir to combine. 14. Season with salt, add the egg yolks and Parmesan cheese, and gently fold everything together. Set aside. 15. Remove the bay leaf from the lamb mixture, and add the frozen peas. Let it simmer for 1-2 minutes. 16. Add the meat mixture to the bottom of a baking dish. Top with the mashed potatoes, raking a fork over the top to create texture. Sprinkle with more Parmesan cheese. 17. Bake for 30 minutes or until the top is golden and the edges are slightly crispy. 18. Let rest for 5-10 minutes before serving. Garnish with fresh chives and enjoy! #shepherdspie #comfortfood #cozymeals #winterfood #winterrecipes #dinner #DinnerIdeas #cozyrecipes #cozyrecipes #FoodTok #cooking #britishfood

Quiche Lorraine 🥓🍳 My favorite breakfast of all time. Here’s how to make it: 1 lb bacon, chopped 1 small onion, finely diced Salt and pepper (to taste) 1 tsp red pepper (to taste) 3-6 cloves garlic, minced (to taste) 1 tsp fresh thyme, chopped 6-8 large eggs (if using 8 eggs, add an extra 1/2 cup cream) 1 cup whole milk ½ cup heavy cream (or 1 cup if using 8 eggs) 1 tsp smoked paprika 1/4 tsp nutmeg A few dashes of hot sauce (I use @Texas Pete) 7 oz Gruyere cheese, freshly grated 4 oz sharp white cheddar cheese, freshly grated 2 tbsp fresh chives, chopped (plus more to garnish) Dash of cayenne pepper (optional) 2 frozen deep dish pie crusts @Marie Callendar’s (or homemade if preferred) Freshly grated parmesan, for serving
 Instructions: 1. Cook the bacon in a large pan until crispy, then remove and set aside. Drain most of the bacon grease, leaving just enough to sauté the onions. 2. In the same pan, over medium heat, sauté the diced onion with black and red pepper to taste. Cook until softened, about 4-5 minutes. 3. Add in the garlic and thyme, cook for another minute, then remove from the pan and set aside.
4. Preheat oven to 350F 5. In a large bowl, crack 6-8 eggs and whisk. Pour in the milk and cream and whisk together. 6. Season with salt, pepper, smoked paprika, nutmeg, and a few dashes of hot sauce. Add the cooked onions, bacon, Gruyère, cheddar, chives, and cayenne. Stir to combine. 7. Pour the mixture evenly between two frozen pie crusts. Bake at 350°F 45 minutes to 1 hour (time varies by oven), or until the quiches are golden and mostly set. The edges should be firm, but the center should still have a slight wobble. 8. Let the quiche set for 10-15 minutes before slicing. 9. Slice and serve with freshly grated parmesan. Enjoy! #quiche #quichelorraine #quicherecipe #breakfast #breakfastideas #breakfastrecipes #easybreakfast #EasyRecipe #FoodTok #cooking #baconeggandcheese #eggs

Creamed Spinach ✨ The ultimate last-minute holiday side (but truly perfect for any occasion)! Here’s how to make it: 1 lb fresh spinach (or 10 oz frozen spinach, thawed and drained), chopped
4.5 tbsp butter
1/2 tbsp olive oil
Salt and pepper, to taste
1 tsp red pepper flakes (to taste) 3 small shallots, finely diced 4-6 cloves garlic, minced (to taste) 3-4 tbsp all-purpose flour (depending on desired thickness) 3/4 - 1 cup whole milk 1/2 cup heavy cream Pinch of freshly grated nutmeg (optional) Dash of cayenne (optional) 7 oz Gruyère cheese, grated 4 oz Parmesan cheese, grated 4 oz mozzarella cheese, for topping 1/4 cup sour cream (optional) 1. In a large pan, add the spinach (with a pinch of salt and pepper) and cook over medium/low heat until wilted. Remove from the pan and set aside. 2. In the same pan, heat 1/2 tbsp butter and 1/2 tbsp olive oil. Sauté the shallots along with a pinch of salt, pepper, and red pepper flakes for 3-4 minutes, or until softened. Add the garlic and cook for another 30 seconds. 3. Add the remaining 4 tbsp butter to the pan and melt. Once melted, sprinkle in the flour and whisk constantly for 2-3 minutes to form a roux. 4. Reduce heat to low, gradually whisk in the milk and heavy cream, allowing it to come to a simmer for 2-3 minutes until the sauce thickens. Season with salt, pepper, nutmeg, and cayenne (if using). Taste and adjust the seasonings as needed. 5. Off heat, gradually stir in the Gruyère cheese and 2 oz of Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth. 6. Stir in the cooked spinach and sour cream (optional) Taste and adjust the seasoning one final time, if needed. 7. Pour the creamed spinach into a baking dish and top with the mozzarella and remaining Parmesan cheese. 8. Place the dish under the broiler for 3-7 minutes (varies by oven), or until the cheese is golden and bubbly. 9. Remove from the oven, let cool slightly, and enjoy! #creamedspinach #christmas #christmasfood #christmasrecipe #christmasdinner #EasyRecipe #FoodTok #cooking #sidedish #sides #holidays #holidaycooking

Spinach Stuffed Shells ❤️‍🔥 Keep it vegetarian, or add some cooked sausage to the filling! Here’s how to make it: 1 box jumbo pasta shells 1/4 cup + 1 tbsp olive oil (for sautéing and drizzling) 1 small onion, finely chopped Salt and pepper, to taste 3-4 cloves garlic, minced 6-8 cloves garlic, sliced 8 oz fresh spinach (or 1 package frozen spinach, thawed and drained), chopped Zest and juice from 1/2 lemon 28 oz whole San Marzano tomatoes, crushed by hand 1 tsp Calabrian chili paste 6-8 basil leaves (for sautéing) 15 oz ricotta cheese 10 oz (2.5 cups) mozzarella cheese, freshly shredded (for the filling) 4 oz freshly grated Parmesan cheese (for the filling) 1 large egg 1/4 cup fresh parsley, chopped (for the filling) 6 basil leaves, chiffonade (for the filling) Pinch of nutmeg 1 tsp red pepper flakes (optional) 1. Heat a touch of olive oil over medium heat and sauté the onion with a pinch of salt and pepper for 3-4 minutes. Add the garlic and cook for another 30 seconds. 2. Stir in the chopped spinach and season with salt, pepper, and the juice from half a lemon. Let it wilt for a couple of minutes, then remove from the pan. Squeeze out any excess water from the spinach and set it aside. 3. In the same pan, wipe it clean and heat about 1/4 cup of olive oil over medium/low heat. 4. Add the sliced garlic cloves (6-8) and a handful of fresh basil leaves, followed by 1 tsp of Calabrian chili paste. Stir and let it sizzle gently for a couple of minutes, being careful not to let the garlic burn. 5. Pour in the tomatoes and season with salt and pepper. Stir, reduce heat to low, and simmer (cover with a lid if needed). 6. Cook the pasta shells to al dente. Drain them and set aside, drizzling with a little olive oil to prevent sticking if needed. 7. Preheat the oven to 350°F. 8. In a large bowl, combine the ricotta, 6 oz (1.5 cups) mozzarella, 1 cup Parmesan, cooked spinach, salt, pepper, parsley, chiffonade basil, zest from 1/2 lemon, nutmeg, red pepper flakes, and egg. Mix everything together until well combined. 9. In a baking dish, spread a thin layer of the tomato sauce on the bottom. 10. Stuff each pasta shell with 2-3 tablespoons of the ricotta filling and arrange them in the dish. If there’s any leftover filling, dollop it into the dish. 11. Spread the remaining tomato sauce directly over the shells, then cover with the remaining mozzarella and Parmesan cheese. 12. Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and finish under the broiler until golden and bubbly. 13. Garnish with fresh parsley or basil before serving and enjoy! #heresyourbite #stuffedshells #pasta #ricotta #dinner #DinnerIdeas #easydinner #EasyRecipe #vegetarian #vegetarianrecipe #FoodTok #cooking #comfortfood #winterfood #winterrecipes

High-Protein Creamy Sausage Rigatoni with Peas 🍝 I turned my viral, one-pan creamy sausage rigatoni into this delicious high-protein dish using cottage cheese instead of cream and @Banza🍕🍝🫘 instead of traditional pasta. It’s just as comforting and tastes like regular past – but with an extra protein boost. Win, win! Here’s how to make it: 1lb Banza rigatoni 1 tbsp olive oil 1 yellow onion, diced Salt and pepper, to taste 2 tsp italian seasoning 1 tsp calabrian chili (or red pepper) 1 lb grass-fed ground beef 4.5 oz tomato paste (one tube) 6 cloves garlic, minced (to taste) ½ cup dry white wine (sav blanc, optional) 1 cup full-fat cottage cheese 2-3 tbsp whole milk 1 tbsp butter 1 cup grated Parmesan cheese (more to top) 1 cup frozen peas Fresh basil or parsley, to garnish 1. Blend the cottage cheese with 1-2 tbsp milk, salt, and pepper. Set aside. 2. In a large pot, heat olive oil over medium heat, then sauté the onion with salt, pepper, Italian seasoning, and Calabrian chili for 3-4 minutes. 3. Add in the ground beef and let it sit for 5 minutes to develop a crust, flip, repeat, then break up with a wooden spoon and season with salt and pepper. 4. Clear a center in the pot, add in the tomato paste, and let it cook off for a bit before incorporating with the rest. Stir and add in the garlic. Cook for 30 seconds. 5. Deglaze with white wine. Simmer for 2 minutes, or until reduced. 6. Add the blended cottage cheese to the pot and let it simmer on low. 7. Cook the Banza pasta according to package instructions, drain, rinse with cold water, and set aside. 8. Finish the sauce with butter, Parmesan, and frozen peas. Stir. 9. Add a touch more milk to the jar that had the cottage cheese to pick up any residuals, then pour it into the sauce. 10. Add in the Banza and gently stir until combined. 11. Top with extra Parmesan and basil/parsley. Enjoy! #banzapartner #rigatoni #highprotein #highproteinmeals #highproteinrecipes #highproteinpasta #dinner #DinnerIdeas #easydinner #EasyRecipes #EasyRecipe #easymeals #FoodTok #cooking

Stuffed Cabbage Rolls 🥬 1 tbsp olive oil 1 onion, diced and divided Salt and pepper, to taste 2 tsp red pepper flakes (optional) 1 tsp dried thyme 1 tsp dried oregano 4-6 cloves garlic, minced (to taste) 15oz can crushed tomatoes 1/2 cup beef broth 1 cup tomato sauce 1 tsp sugar Splash of vinegar (white or apple cider) 1-2 heads cabbage (depending on how many leaves break or not) 1 lb ground beef 1 tsp smoked paprika 1 tsp cumin 4-6 cloves garlic, grated (to taste) 1/4 cup fresh parsley, chopped 3/4 cup cooked white rice 1 egg, beaten Greek yogurt (seasoned with smoked paprika, cumin, salt, pepper, lemon juice, and dill) Fresh dill Lemon juice 1. Heat a touch of olive oil and sauté 1/2 onion with salt, pepper, 1 tsp red pepper, thyme, and oregano. Once softened, add garlic and cook for 30 seconds. 2. Pour in crushed tomatoes. Swirl the beef broth in the can to pick up the leftover tomato sauce and add it to the pan. Add the tomato sauce, season with salt, pepper, sugar, and vinegar. Stir and simmer on low. 3. While the sauce simmers, bring a large pot of lightly salted water to a boil. Carefully peel cabbage leaves (microwave the head for 1–2 minutes to loosen if needed), then blanch them in the water for 3–5 minutes, or until tender. Remove and set aside. 4. In a large bowl, combine ground beef, 1 tsp salt (to taste), 1 tsp pepper (to taste), 1 tsp red pepper (optional), remainder of the diced onion, 1 tsp smoked paprika, 1 tsp cumin, grated garlic, parsley, white rice, and the egg. Mix and form into logs (about 3-4 tbsp each). 5. Trim the thick part of the cabbage stem if needed. Add the meat mixture to the cabbage leaf and roll like a burrito. 6. In the same pot you boiled water in, or an oven-safe Dutch oven, line the bottom with any leftover or broken/wilted cabbage leaves. Spread two spoonfuls of tomato sauce on top, then arrange the cabbage rolls seam-side down. Pour the remaining sauce over the rolls, cover, and bake at 350°F for 1–1 hour 20 minutes. 7. Serve over Greek yogurt seasoned with smoked paprika, salt, pepper, cumin, dill, and lemon juice. Garnish with fresh dill and enjoy! #stuffedcabbage #cabbagerolls #cabbage #EasyRecipes #easymeals #dinner #DinnerIdeas #easydinnerideas #FoodTok #cooking #recipes #food

One-Pot Chili Mac 🫘❤️‍🔥 #BushsBeansPartner For episode 30 of my one-pan meals series, I’m giving my viral cheesy beef and shells a twist with this incredibly delicious — and arguably even better — cheesy chili mac with @Bush’s Beans Classic Homestyle Chili Magic! Here’s how to make it: 1 tbsp olive oil 1 yellow onion, diced 1 tsp red pepper flakes (optional) Salt and pepper, to taste 4-6 cloves garlic, minced (to taste) 1 lb ground beef 2 (15 oz) can Bush's Beans Chili Magic Classic Homestyle 3 tbsp tomato paste 4 cups beef broth 1 cup cream 1 lb medium pasta shells 4 oz freshly shredded cheddar cheese Fresh chives for garnish (optional) 1. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté with salt, pepper and red pepper (if using) until softened, about 5 minutes. 2. Create a space in the center of the pan. If needed, add a bit more olive oil, then add the ground beef. Let it sear and develop a golden crust before flipping, then season with salt and pepper. Break apart with a spoon and cook until browned and fully cooked through. Drain any excess fat if desired. 3. Create a space in the pan and add the tomato paste. Let it sit undisturbed for a couple of minutes to caramelize, then stir and cook for an additional 2 minutes to deepen the flavor. 4. Pour in the Chili Magic and beef broth. Bring to a simmer. 5. Add the pasta shells to the pot and stir to combine. Let the mixture simmer, stirring occasionally, until the pasta is cooked al dente, about 10-12 minutes. If the mixture becomes too thick, add a little more beef broth to reach your desired consistency. 6. Once the pasta is cooked, turn off the heat. Stir in the cream and shredded cheddar cheese, mixing until the cheese is melted and the dish becomes creamy. 7. Serve immediately, garnished with fresh chives (if using) and enjoy! #onepan #onepanmeal #onepot #onepotmeals #chilimac #EasyRecipe #EasyRecipes #FoodTok #cooking #easymeal #dinner #DinnerIdeas #easydinner #chili

Roasted Tomato Basil Soup 🍅 I forgot to do this, but finishing the soup with some butter would be delicious! Here’s how to make it: 2-3 lbs tomatoes, halved or quartered 1 small onion, quartered 1 shallot, halved 1-2 garlic bulbs (to taste) Olive oil (@Brightland rosemary) Balsamic vinegar (about 1-2 tsp) Salt and pepper (to taste) Handful of fresh basil 1 tsp Italian seasoning 1 tsp Calabrian chili paste 2 cups chicken or vegetable broth 6 oz tomato paste 1 tsp paprika 1/2 - 1 cup heavy cream, room temp (to taste) Bread for grilled cheese Mayo (for the outside of the bread) Favorite cheeses (I used sharp cheddar and mozzarella) 1 tbsp butter 1. Preheat oven to 400F. Cut off the top of the bulb, about 1/4 to 1/2 inch, exposing the individual garlic cloves. Place on a piece of aluminum foil. Drizzle a little olive oil over the cut surface of the garlic bulb, and season with salt and pepper. Wrap the garlic bulb in the foil. Set aside. 2. Add the tomatoes, onion, and shallot to a baking sheet. Drizzle with olive oil, a touch of balsamic vinegar, salt, and pepper. 3. Roast at 400°F, along with the garlic, for about 50 minutes. Let cool slightly. 4. Blend the roasted vegetables with a handful of basil, 1 tsp Italian seasoning, 1 tsp Calabrian chili paste, and 2 cups chicken or veggie broth. Strain the mixture. 5. In a large pot, add 6 oz tomato paste over medium heat and let it caramelize for a couple of minutes. 6. Pour in the strained, stir to combine, and season with 1 tsp paprika, salt, and pepper to taste. 7. Add in the heavy cream (room temp), stir, and let simmer on low. 8. While the soup simmers, make your grilled cheese: mayo the outside of the bread, add in your favorite cheeses, and melt 1 tbsp butter in a skillet. 9. Place the sandwich on medium-low heat, cover, and cook for about 4-5 minutes, then flip and cook until golden brown and melted. 10. Remove the grilled cheese and serve with the soup. Garnish the soup with more cream and basil. Enjoy! #tomatosoup #tomatobasilsoup #grilledcheese #grilledcheeseandtomatosoup #tomatosoupandgrilledcheese #souptok #cooking #FoodTok #sourdough #EasyRecipes #dinner #DinnerIdeas #winterrecipes #winterfood #wintermeals #comfortfood #easydinner

Mississippi Pot Roast ❤️‍🔥Pepperoncini lovers, this one’s for you! It’s tangy, slightly spicy, and irresistibly juicy. Serve it over fluffy @Minute Rice White Rice to soak up all those delicious juices, and you’ve got the ultimate cozy winter meal #ad #MinuteRicePartner Here’s how to make it: 2 - 2.5 lb chuck roast Salt and pepper, to taste 2 tbsp olive oil 1 onion, sliced 2 carrots, cut into chunks 1 head garlic, smashed 1 tbsp dried parsley 1.5 tbsp all-purpose flour 1/2 cup red wine 1/2 cup beef broth 2 jars (32 oz total) whole peperoncini, with liquid (use 1 jar for a milder flavor, 2 jars for extra tang and spice) 2 bay leaves 2 cups Minute Instant White Rice 1. Pat the roast dry and season with salt and pepper. 2. In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat. Sear the roast on all sides until a nice crust forms, about 4 minutes per side. Remove from the pan. 3. Reduce the heat to medium-low and add the onion, carrot, salt, pepper, and dried parsley. Sauté for a few minutes, then add a handful of smashed garlic. Cook for another 2 minutes. 4. Sprinkle 1.5 tbsp flour over the vegetables and cook for 2 minutes, stirring constantly, to remove the raw flour taste. 5. Deglaze the pan with 1/2 cup red wine, if using, scraping up the brown bits from the bottom of the pan. 6. Pour in 1/2 cup beef broth and 1 jar of pepperoncini (including the liquid), stirring everything together. 7. Place the seared roast back into the Dutch oven on top of the vegetables, and pour the optional second jar of pepperoncini (including the liquid) over the roast and nestle it into the liquid. 8. Add 2 bay leaves, cover the Dutch oven, and place it in the oven at 250°F for 3 hours. 9. Check for fork tenderness after 3 hours. If not fully tender, cook for an additional 30 minutes. 10. Once the roast is just about done, prepare the Minute Instant White Rice according to package instructions. 11. Remove the roast from the oven and shred. Serve the roast over the rice, spooning the juices and vegetables on top. Enjoy! #mississippipotroast #potroast #roast #roastdinner #dinner #DinnerIdeas #easydinner #EasyRecipe #EasyRecipes #easymeal #comfortfood #FoodTok #winterrecipes #wintermeals #winterfood #coldweatherfood #potroastrecipe

Bolognese 🍝 Here’s how to make it: 1 lb ground beef 8 oz pancetta, diced 1 medium onion, finely diced 2 medium carrots, finely diced 2 celery stalks, finely diced 6-8 garlic cloves, minced (to taste) 3 tbsp tomato paste 1/2 cup dry white wine (or red) 1 - 1.5 cups beef broth 1 cup whole milk 1 can (28 oz) whole tomatoes, crushed by hand 1/4 tsp ground nutmeg (optional, for warmth) 1 bay leaf 1 sprig rosemary 2-4 sprigs thyme 1 tsp Calabrian chili paste (optional) Salt and pepper, to taste Olive oil 1 - 2 tbsp butter 4 - 6 oz freshly grated Parmesan cheese (plus more to serve) Parmesan rind (optional, but adds richness) Pappardelle 1. In a large Dutch oven, heat a drizzle of olive oil over medium-high heat. Add in the ground beef and don't touch it. Season with salt and pepper. Let it sit undisturbed for 4 minutes or until a nice crust develops and it releases from the pan. Flip and repeat. Then break it up with a wooden spoon and cook until no longer pink. Remove from the pan and set aside. 2. Reduce heat to medium and add the pancetta. Once golden brown, add in the mirepoix (onion, carrot, celery) and salt and pepper, to taste. Stir in 1 tsp Calabrian chili paste if using. Sauté for a few minutes, then add the garlic and give it a stir. 3. Add the beef back to the pot and stir to combine. Clear a center in the pan and add in the tomato paste. Let it sit undisturbed for 1-2 minutes to caramelize before incorporating it with the rest of the mixture. Stir and cook for another 2-3 minutes. 4. Deglaze the pan with the wine, scraping up any brown bits on the bottom. Let simmer for 1-2 minutes until reduced slightly, then pour in the beef broth and crushed tomatoes. Stir to combine and season to taste with salt and pepper if needed. 5. Pour in the whole milk and stir in the nutmeg, if using. Add the Parmesan rind and herb bundle (bay leaf, rosemary, thyme) to the pot. Cover and place in the oven at 250°F for 3 hours, stirring occasionally. 6. When the Bolognese has about 10 minutes left, cook the pappardelle a couple of minutes less than the package instructions, reserving about a cup of pasta water. Drain and set aside. 7. Remove the Bolognese from the oven and remove the Parmesan rind and herb bundle. Finish with 1-2 tbsp butter and plenty of Parmesan cheese. Add the sauce to the pot of noodles along with 1/4 - 1/2 cup pasta water, a touch more butter, and additional Parmesan cheese. Stir to combine and bring to a simmer. Let cook for 2-3 minutes so the pasta finishes cooking in the sauce. 8. Taste for seasoning, serve with extra Parmesan cheese, and enjoy! #bolognese #dinner #DinnerIdeas #winterfood #winterrecipes #comfortfood #FoodTok #cooking #pasta #pappardelle #slowcooked #cozyfood #EasyRecipes #homecooking