French Onion Dip from Scratch

You don’t need to rely on a packet of soup mix to create this delicious French Onion Dip from Scratch. It takes just minutes to put together with ingredients you may already have in your kitchen.

A chip being dipped into a small dish of French onion dip.

There was a time, long, long ago, when you pretty much couldn’t plan a party menu without including classic French Onion Dip among the appetizers. You know, the one with the Lipton Onion Soup Mix and sour cream. I have such strong memories of this dip being everywhere in 1970’s suburbia.

I’ve been craving those nostalgic classics lately so I headed to my pantry to see if I could come up with a homemade French Onion Dip that doesn’t rely on the packet of soup mix. Friends, you won’t believe how easy and how delicious this made from scratch version is!

If you have 5 minutes, you have enough time to make this dip.

A close up of French Onion Dip in a small white dish.

The History of French Onion Dip

Lipton started including the recipe for what they originally called “California Dip” on their packaging in the late 1950’s. Countless home cooks had magazine clippings of the recipe stashed in their recipe boxes and the easy dip took off like wildfire over the course of the next decade. Over time, the name evolved from California Dip to French Onion Dip and it became firmly entrenched as classic American party fare.

Ingredients

All the ingredients needed to make French Onion Dip from Scratch with text overlay.
  • Just like the original version, the base of this French Onion Dip from Scratch is light or regular sour cream. I used light sour cream in all of my recipe tests and was thrilled with the result. Low calorie, low fat and super tasty. Every little bit helps, especially when potato chips are involved! Use what you like best.
  • A mixture of dry seasonings creates a copycat onion soup mix flavor that is pretty darned spot-on! Dried minced onions are tiny bits of dehydrated onion that are packed with flavor and a vital component to this dip. If you don’t already have them in your pantry, you’ll find them in the spice department of your grocery store. In addition you’ll need a little granulated garlic, onion powder, sugar, salt, and pepper.
  • I added a small amount of low sodium soy sauce to finish it off. It doesn’t add a soy sauce flavor, just a hint of savory umami that really hits the nail on the head in the flavor department.

How to Make Homemade French Onion Dip

Dip ingredients are combined in a mixing bowl.
  • Combine all the ingredients in a mixing and mix until well combined.
  • Cover and refrigerate for an hour or more before serving.

Serving Suggestions

A platter of vegetables and Ruffles chips with dip in the center.

I can’t serve French Onion Dip without classic ridged Ruffles potato chips. There’s just something about those ridges! Such a nostalgic pairing.

Assorted vegetables are also a great choice. Baby carrots, celery sticks, and sliced cucumber are a great start. Add any vegetables you love – cherry tomatoes, sliced radishes, and sliced bell peppers in assorted colors will add a pop of color to your platter.

A platter of vegetables and potato chips with dip in the center.

Storage

Store French Onion Dip from Scratch covered in the refrigerator. I recommend transferring it to an airtight container to keep it as fresh as possible. Homemade dairy based dips are best consumed within 3 to 4 days.

A hand dipping celery into onion dip.

More Classic Appetizer Ideas

A chip being dipped into a small dish of French onion dip.

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French Onion Dip from Scratch

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You don’t need to rely on a packet of soup mix to create this delicious French Onion Dip from Scratch. It takes just minutes to put together with ingredients you may already have in your kitchen.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Chilling Time 1 hour
Total Time 1 hour 5 minutes
Servings 8
Calories 85kcal

Ingredients

  • 16 ounces sour cream light or regular
  • 2 tablespoons + 1 teaspoon dried minced onions or to taste (see Recipe Notes below)
  • 1/2 teaspoon reduced sodium soy sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt I use fine ground sea salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon freshly ground black pepper

Optional for Serving

  • baby carrots, celery sticks, sliced cucumber and Ruffles Potato Chips (a must!)

Instructions

  • Add all the dip ingredients to a medium mixing bowl and stir well to combine.
  • Cover and refrigerate at least 1 hour for minced onion to soften a bit and for flavors to develop.

Notes

This recipe yields 2 cups of dip. Nutrition information was calculated with light sour cream.

I find that 1 tablespoon plus 1 teaspoon of dried minced onions is just the right amount. Taste the dip and add more, in very small increments if you want even more onion flavor.

Storage

Store the dip covered in the refrigerator. I recommend transferring it to an airtight container to keep it as fresh as possible. Homemade dairy based dips are best consumed within 3 to 4 days.

Nutrition

Serving: 4tablespoons | Calories: 85kcal | Carbohydrates: 6g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 207mg | Potassium: 144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

The post French Onion Dip from Scratch appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Cuban Sandwich (Cubano)

This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.

A Cuban sandwich sliced in half and stacked on a cutting board.

If you’ve had the pleasure of eating a Cubano, I hope I have your attention. For those who have yet to experience this delicious flavor combination, you’ve just got to do it! And, this easy Cuban Sandwich recipe is a great place to start.

A stack of cubanos on a cutting board.

We get strong Cubano cravings on a regular basis so I had to come up with a way to satisfy this craving at home. This is my somewhat non-traditional but completely delicious Cuban Sandwich recipe.

It starts with my Southwestern Pork Tenderloin recipe, sliced thin and layered on sliced bread with deli ham, swiss cheese, a mustard spread, and dill pickles. Trust me when I say that this combination is seriously crave-worthy.

Ingredients in a Cuban Sandwich

The ingredients needed to make a Cuban Sandwich.

Roasted Pork

Cuban Sandwiches must contain some sort of roasted pork. My Southwestern Pork Tenderloin recipe yields two tenderloins which, unless you are feeding a lot of people, can easily be stretched into two meals. This flavorful pork is delicious cold from the fridge in sandwiches and has just the right flavors to create these tasty Cuban Sandwiches. It also happens to be far leaner than the more traditional Boston butt or pork shoulder roast.

Ham

Any thinly sliced deli ham you love will work well. Black forest, honey, or smoked ham will all add great depth flavor.

Swiss Cheese

Sliced Swiss cheese from the dairy or deli section of your store is perfect.

Cuban Sandwich Bread

Cuban bread is a white bread that is similar to Italian bread but contains a bit of fat (usually lard) and sometimes sugar. They are baked into long loaves that are somewhat crusty on the outside and soft on the inside. Most of us are not lucky enough to have easy access to a Cuban or Latin bakery but I’ve found that sliced Italian or French bread is a great substitute.

Mustard and Pickles

Yellow mustard is a must but I stray from tradition with my sandwich spread made from equal parts of yellow mustard and mayonnaise. I have a couple of people in my house who have lukewarm feelings about yellow mustard but I’ve found that mixing it with a little mayo tempers it just enough to fool them into loving it. Baby steps! Go with plain yellow mustard for a more traditional Cuban Sandwich.

Dill pickles chips are the classic choice for true Cubano flavor.

A cuban sandwich being cooked on a panini press.

How to Make a Cuban Sandwich

Cubanos are grilled and pressed sandwiches and a panini press is an easy and effective way to replicate this process at home.

Assemble the Sandwiches

Ingredients are layered on bread.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread).
  • Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice with about 1 tablespoon of the mayo/mustard mixture.
  • Layer one piece of bread with the sliced roast pork.
Cuban sandwich ingredients are layered on bread.
  • Layer a slice of deli ham over the pork.
  • Cover the ham with dill pickle chips. We love pickles so I really load them up!
  • Add two slices of Swiss cheese.

Grill and Press the Sandwiches

A fully assembled Cuban Sandwich on a cutting board and in a panini press.
  • Place the other slice of bread on top with butter side facing out so that the butter will make contact with the grill.
  • Grill the Cuban Sandwiches on a panini press until well toasted and golden brown.
A cuban sandwich on a plate with potato chips and pickles.

Alternate Stove Top Directions

If you don’t have a panini press, Cuban Sandwiches can be prepared in a skillet on the stove. Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwich until nicely browned and heated through.

A cuban sandwich on a plate with a pickle and potato chips.

Big Batch Oven Method

Have a group to feed? Follow this alternate oven method for cooking up a sheet pan full of sandwiches all at once. You should be able to fit about six sandwiches on a large rimmed baking sheet, depending on the size of your bread.

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

A Cuban sandwich sliced in half and stacked on a cutting board.

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Cuban Sandwich (Cubano)

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This Cuban Sandwich recipe is easy to make at home and has all the irresistible flavors of a traditional Cubano. Perfectly seasoned pork, smoky ham, gooey, melted Swiss cheese with a mustard spread and pickles.
Course Main Course, Sandwiches
Cuisine Cuban
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 689kcal

Equipment

Ingredients

  • ¼ cup yellow mustard
  • ¼ cup mayonnaise
  • 8 slices sliced Italian or French bread
  • 4 tablespoons butter softened
  • 8 slices Southwestern Pork Tenderloin (about 12 ounces)
  • 4 slices deli ham black forest, honey, smoked or your favorite variety.
  • 16 to 20 dill pickle chips 4 to 5 per sandwich
  • 8 slices Swiss cheese

Instructions

  • Combine mustard and mayonnaise in a small bowl and set aside.
  • Place 2 slices of bread on a cutting board and spread with softened butter (about 1 tablespoon per two pieces of bread). Flip both slices of bread over, butter-side down, on the cutting board. Spread the top of each slice of bread with about 1 tablespoon of the mustard/mayo mixture. Layer with 2 slices of roast pork, 1 slice of ham, 4 to 5 pickles, and 2 slices of cheese (offset to fit). Place the other slice of bread on top with butter side facing out so that it will make contact with the panini press. Repeat with remaining bread, butter, and filling ingredients.
  • Heat up your panini press according to the manufacturer directions. Working in batches, press the sandwiches until well toasted and the cheese has melted, about 5 to 6 minutes. Transfer to a cutting board and cut in half on the diagonal.
  • To keep the sandwiches warm, place them on a foil lined baking sheet and transfer to a 200 degree F oven while you make the other sandwiches, adding each to the oven after they cook.

Notes

The Southwestern Pork Tenderloin can be made the same day or a day or two in advance. Just cover and refrigerate until ready to use. Cook Time and Total Time assume the pork has been roasted in advance.

Alternate Stove Top Directions

Assemble the sandwiches as directed and cook in a hot skillet, weighing the sandwich down with a second skillet that is small enough to rest on top. Heavy cast iron skillets are an excellent choice for this method. Cook the sandwiches until nicely browned and heated through.

Big Batch Oven Method

Assemble the sandwiches as directed and place them on a foil-lined baking sheet. Place a second baking sheet on top. Transfer to a preheated 425 degree F oven and place an empty cast iron pan (or other heavy, oven-proof pan) on top of the top baking sheet, pressing down the sandwiches. Bake for 15 minutes or until toasted and the cheese has melted.

Nutrition

Serving: 1sandwich | Calories: 689kcal | Carbohydrates: 32g | Protein: 40g | Fat: 45g | Saturated Fat: 19g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 1570mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1102IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 4mg

The post Cuban Sandwich (Cubano) appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Korean Ground Beef Bowls

Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!

Bowls filled with rice, ground beef, and vegetables shot from over the top.

Big flavor, quick cooking, and DELICIOUS! This is another one for you to add to your collection of no sweat, I don’t feel like cooking tonight recipes.

These Korean Beef Bowls are an inexpensive and easy way to satisfy your craving for the flavors for beef bulgogi at home. The sauce has the same sweet and savory flavors but using ground beef instead of steak eliminates the need to marinate and speeds up the cooking time. This meal can be on your table in about 30 minutes from start to finish!

Korean beef o top of rice with vegetables in a white bowl.

If you’ve never had Korean beef, you are in for a treat! It has the most irresistible flavor profile of soy, sesame, garlic, and ginger sweetened with brown sugar.

To up the nutritional value and make it a complete meal, I like to serve this Korean beef over rice with a sheet pan full of vibrant roasted veggies.

Ingredients in Korean Ground Beef

All the ingredients needed to make Korean Ground Beef with text overlay.
  • Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.
  • You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.
  • You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.
  • Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. It has gained in popularity and can be found in the Asian section of most major grocery stores. If you opt to keep the beef mild, serve this sauce on the side so the spice lovers can add a little heat to their serving.
Korean Ground Beef topped with Go Chu Jang sauce in a white bowl with vegetables.

The Roasted Veggies and Rice

The beef cooks so quickly that you want to get your veggies and rice started first. Cook your rice according to the package directions either on the stove or in a rice cooker and then get your veggies in the oven.

I like to use broccoli florets, onion, and red bell pepper but anything goes here. Use a combination of vegetables that you love. Be sure to chop them in equal sizes for even roasting. Mushrooms, zucchini, asparagus, green beans and cauliflower would also work well.

Broccoli, onion and red bell pepper on a baking sheet.
  • Spread the veggies out on to a large rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roast at 400 degrees F for 20 to 25 minutes, stirring half way through the cooking time.

Small pieces of onion have a tendency to burn if roasted the length of time needed for the other veggies to get tender. To avoid this, cut the onion into about 6 or 8 chunks and keep the chunks intact when you transfer them to the baking sheet. They will naturally separate as they roast and break apart when you stir the veggies part way through the cooking time.

While the vegetables are roasting, start the Korean Ground Beef.

How to Make Korean Ground Beef

A sauce is poured into a skillet with cooked ground beef.
  • Whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Cook the ground beef in a little canola or vegetable oil over medium heat, stirring to break up the meat, until browned and crumbled. Drain off the excess grease, return the skillet to the heat, and season with salt and black pepper.
  • Stir in the soy sauce mixture and cook, stirring occasionally for a couple of minutes to allow the beef to absorb some of the flavorful sauce.
A fork lifts a bite of ground beef from a bowl.

Garnish the beef with sesame seeds and green onion and serve it over the cooked rice with the roasted veggies.

More Easy Ground Beef Recipes

Bowls filled with rice, ground beef, and vegetables shot from over the top.

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Korean Ground Beef Bowls

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Ground beef cooked in a sweet and savory sauce and served over rice with roasted veggies. These easy Korean Ground Beef Bowls will be on your table in less time than it takes to order takeout!
Course Main Course
Cuisine Asian, Korean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 511kcal

Ingredients

For the Korean Ground Beef

  • ¼ cup reduced sodium soy sauce
  • ¼ cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon finely grated ginger root
  • 1 teaspoon minced garlic
  • ¼ teaspoon crushed red-pepper or more to taste
  • 1 tablespoon vegetable oil
  • 1 pound 90% lean ground beef
  • ½ teaspoon salt
  • freshly ground black pepper to taste
  • 2 green onions thinly sliced
  • ¼ teaspoon sesame seeds
  • Go-Chu-Jang Sauce optional topping

For the Rice and Veggies

  • 3 cups water
  • 1 ½ cups long grain white rice like Jasmine or Basmati
  • 1 head broccoli or 2 crowns cut into florets
  • 2 red bell peppers cored and cut into large 2- to 3-inch pieces
  • 1 sweet yellow onion cut into about 6 chunks
  • 2 tablespoons olive oil
  • salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 400 degrees F. Cook the rice according to package directions.
  • Meanwhile, transfer the veggies to a large rimmed baking sheet and toss with 2 tablespoons olive oil. Season with salt and pepper, to taste. Transfer the baking sheet to the preheated oven and roast for 20 to 25 minutes, or until browned and fork tender, tossing with a spatula half way through the cooking time.
  • While the veggies are roasting, whisk together the soy sauce, brown sugar, sesame oil, ginger root, garlic, and crushed red pepper in a small bowl.
  • Heat vegetable oil in a 12-inch skillet over MEDIUM-HIGH heat. Add the ground beef and cook, stirring to break up the meat, until browned and crumbled Drain off excess grease, return the skillet to the heat, and season with ½ teaspoon salt and black pepper, to taste.
  • Stir in the soy sauce mixture and cook, stirring occasionally for 2 to 3 minutes, to allow the beef to absorb some of the flavorful sauce. Remove from the heat and garnish with green onion and sesame seeds.
  • Serve beef over cooked rice with the roasted veggies. For a deliciously spicy kick, top the bowls with Go-Chu-Jang , if desired.

Notes

Nutrition information was calculated for 1/4 of the Korean beef with 1/4 of the veggies and 1/2 cup of cooked rice.

Fresh ginger root adds a distinctive flavor that is an important component to this recipe. I always have unpeeled fresh ginger root in a small resealable plastic freezer bag in my freezer. It stays fresh for a month or more and is easier to grate from the frozen state. To add it to recipes, use a microplane zester or cheese grater.

You’ll find sesame oil in the Asian section of your grocery store. In addition to being a cooking oil, it adds unique, AMAZING flavor to recipes like this.

You can easily control the spice level of this dish by adding more or less crushed red pepper. You can also eliminate it all together if you’re feeding little ones with a sensitive palette.

Gochujang sauce is an optional topping for these Korean Ground Beef Bowls. It’s a bright red, sweet and spicy sauce made with red chile paste that adds a ton of flavor. You can keep the beef mild and those who like things spicy can add a drizzle of gochujang. It has gained in popularity and can be found in the Asian section of most major grocery stores.

 

Nutrition

Serving: 1bowl | Calories: 511kcal | Carbohydrates: 41g | Protein: 30g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 972mg | Potassium: 1132mg | Fiber: 6g | Sugar: 23g | Vitamin A: 2907IU | Vitamin C: 217mg | Calcium: 130mg | Iron: 5mg

Adapted from Damn Delicious

The post Korean Ground Beef Bowls appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Deli Style Roast Beef

This easy method turns an economical cut of beef into super tender, flavorful Deli Style Roast Beef. Skip the deli and make your own lunch meat at home!

A pile of thinly sliced roast beef on a cutting board.

I’ve been a regular at the grocery store deli counter for most of my adult life. It’s so convenient to have sliced deli meat on hand when you have a lot of people to feed every day and lunches to pack for work. Since my husband requests deli roast beef be added to the grocery list every week, I decided it was time to try and create my own deli roast beef at home.

Friends, the result is nothing short of amazing! This recipe has opened my eyes to inexpensive cuts of beef and what can be done with them.

A roast beef sandwich sliced in half on a plate with chips.

There is technique involved in properly cooking an inexpensive beef roast. I go through that process in detail in my recipe for Tender Eye of Round Roast Beef with Gravy. This is the same base recipe but instead of slicing and serving it with gravy for dinner, it is chilled and thinly sliced to create the most delicious roast beef sandwiches we’ve ever had.

This recipe yields a Deli Style Roast Beef that is far lower in sodium than the store bought variety. You can reduce the sodium even more by adjusting the amount of salt used. Just one of the many benefits to making your own deli meat at home!

Ingredients

All the ingredients needed to make Deli Style Roast Beef with text overlay.

The Best Cut for Deli Style Roast Beef

My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. It requires a special roasting technique to cook it to tender perfection. But fear not! It is incredibly easy and foolproof if you follow the directions. My local Costco regularly carries a two-pack of prime eye of round roasts at a great price. This cut should be easy to find at most grocery store chains.

Although I haven’t tested it for myself, I believe this recipe would also work well with a top or bottom round roast. One of my recipe testers used a top sirloin roast with a fabulous result leading me to believe that a sirloin tip roast would also be a good choice.

Roast Beef Seasoning Mix

A mixture of dry spices creates a flavorful crust as the roast cooks. I’m betting most, if not all of these spices are likely stocked in your pantry. Kosher salt has more oomph than table salt and I highly recommend using it in dry rubs like this one. Granulated garlic has a grainy texture and I prefer it over garlic powder for this spice mix but either can be used. In addition you’ll need freshly ground black pepper, rosemary, thyme, onion powder, and paprika.

Sliced roast beef on a cutting board.

How to Make Deli Style Roast Beef

The most important aspect to ensuring a perfectly pink and tender result is to watch the roast closely towards the end of the cooking time. Check the temperature as directed in the recipe card below with an instant read thermometer. Do not allow it to roast beyond 135 F. for the best result.

A seasoned beef on a wire rack before and after cooking.
  • Remove your roast from the refrigerator and allow it to rest on the counter for 1 hour to take the chill off. Meanwhile, preheat your oven to 500 degrees. Pat your roast with paper towels to dry the surface coat all sides of the roast with olive oil. Sprinkle all sides with the dry rub mixture. Place your roast on a wire rack on a foil lined baking sheet with the fat cap side facing up.
  • Transfer to the preheated oven and roast for 15 minutes or until nicely browned. Reduce the oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until the internal temperature reads 130 to no more than 135 degrees F. (medium rare). Begin checking the temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side.
Thinly sliced roast beef on a plate in front of a meat slicer.
  • Allow the roast to cool for at least 30 minutes before slicing. Even better, allow it to rest for 20 to 30 minutes then wrap it with foil and refrigerate it for several hours or overnight.
  • Slice it across the grain as thinly as possible. Whether you are using a meat slicer or sharp knife, it will be easier to get nice, deli style thin slices if the roast is chilled.
Half of a roast beef sandwich on a cutting board.

How to Store Cooked Roast Beef

Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container.

This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.

For longer storage, I recommend portioning it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Pop it in the freezer and store it for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.

A close up of half of a roast beef sandwich on a cutting board.

Serving Suggestions

  • Pile it on your favorite bread or sandwich rolls with a variety of toppings for super tasty roast beef sandwiches for lunch or an easy dinner.
  • Add it to your next charcuterie tray, even if it’s just a casual Netflix and chill snacking session!
  • Smear slices with a little softened cream cheese and roll it around blanched asparagus for tasty Roast Beef Rollups.
  • Use it to make delicious Italian Roast Beef Sliders.

A pile of thinly sliced roast beef on a cutting board.
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Deli Style Roast Beef

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This easy method turns an economical cut of beef into super tender, flavorful Deli Style Roast Beef. Skip the deli and make your own lunch meat at home!
Course Lunch, Main Course, Sandwiches
Cuisine American
Diet Low Calorie, Low Salt
Prep Time 5 minutes
Cook Time 1 hour 5 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings 10
Calories 311kcal

Ingredients

  • 2 ½ to 3 ½ pound eye of round roast (top or bottom round or top sirloin or sirloin tip also work well)
  • 2 tablespoons olive oil or enough to generously coat all sides

Roast Beef Seasoning Mix

  • 1 teaspoon kosher salt
  • 1 teaspoon dried crushed rosemary
  • 1 teaspoon dried thyme
  • ¾ teaspoon fresh ground black pepper
  • ¾ teaspoon granulated garlic or garlic powder
  • ¾ teaspoon onion powder
  • ½ teaspoon paprika

Instructions

  • Remove your roast from the refrigerator and allow it to rest on the counter for 45 minutes to 1 hour to take the chill off.
  • Meanwhile, preheat your oven to 500 degrees F.
  • Combine all the Roast Beef Seasoning Mix ingredients in a small bowl.
  • Pat your roast with paper towels to dry the surface and then drizzle with olive oil and use your hands to rub the olive oil, coating all sides of the roast.
  • Sprinkle all sides, including the ends, with the seasoning mix. Place your roast on a rack in a roasting pan with the fat cap side facing up.
  • Transfer to the preheated oven and roast for 15 minutes until nicely browned. Reduce oven temperature to 300 degrees F and continue to roast for another 40 to 50 minutes or until internal temperature reads 130 and no more than 135 degrees F. (medium rare). Begin checking temperature after 35 minutes by inserting an instant read thermometer through the center of the roast from the side. Watch it closely because the temperature can rise quickly towards the end of the cooking time. I don’t recommend cooking this roast beyond 135 degrees for the most tender, delicious result.
  • Remove from the oven and allow it to rest for 20 to 30 minutes before slicing. Alternately, after the resting time, wrap the roast in foil and refrigerate it for several hours or overnight before slicing. It will be easier to slice thinly when chilled.
  • Use a meat slicer or a sharp knife to slice the roast against the grain as thinly as possible.

Notes

My favorite cut and the one tested for this recipe is the eye of round roast. It is a lean, flavorful, and relatively inexpensive cut of beef. My local Costco regularly carries a two-pack of prime eye of round roasts at a great price. This cut should be easy to find at most grocery store chains.
Although I haven’t tested it for myself, I believe this recipe would also work well with a top or bottom round roast. One of my recipe testers used a top sirloin roast with a fabulous result leading me to believe that a sirloin tip roast would also be a good choice.
How to Store
Wrap the cooled, sliced roast beef in heavy duty foil and place the foil packet in a plastic storage bag. Label it with the date and refrigerate it immediately. It can also be stored in shallow, airtight deli meat container.
This Deli Style Roast Beef should be refrigerated and used within 3 to 4 days for the best quality and food safety concerns.
For longer storage, I recommend portioning it out and sealing it with a vacuum sealer. Vacuum sealed deli meat stored in the refrigerator will stay fresh for up to 10 days. Pop it in the freezer and store it for up to 2 to 3 months. Safely thaw frozen cooked meat completely in the refrigerator before serving. No vacuum sealer? Wrap the deli meat securely in wax paper and then a layer of heavy duty foil before freezing.

Nutrition

Serving: 4ounces | Calories: 311kcal | Carbohydrates: 1g | Protein: 43g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 121mg | Sodium: 442mg | Potassium: 663mg | Fiber: 1g | Sugar: 1g | Vitamin A: 70IU | Calcium: 40mg | Iron: 4mg

The post Deli Style Roast Beef appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Baked Spaghetti Pie

Baked Spaghetti Pie

Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

An Easy Spaghetti Pie Casserole 

This isn’t your mom’s spaghetti recipe, but it is the baked spaghetti pie recipe your mom wishes she had! You can even use Mom’s spaghetti sauce to bring back some memories. 

I have a lot of friends who love Italian food, but feel a bit overwhelmed by it. I can understand that, but this baked spaghetti recipe is not one of those recipes. 

Our friend, Jennifer, actually gave us this recipe. She has some of my absolute favorite family recipes. They are the good classics that you leave for college and crave Mom’s such and such. A few months ago she texted me this spaghetti pie recipe and our family was all over it! 

Baked spaghetti pie is everything your family wants for an Italian comfort meal! Pasta, sauce, and cheese!

A pie dish filled with baked spaghetti pie. There are layers of spaghetti, spaghetti sauce and melted cheeses. and a few basil leaves on top. Three tomatoes, olive oil and bay leaves are in the background.

This is a spaghetti recipe different than any other. The addition of cottage cheese adds a new level of creaminess. 

Have you ever enjoyed someone’s homemade lasagna but not wanted to go through the hassle? That’s what a baked spaghetti casserole recipe does for you, all the deliciousness with half the work! 

There’s something crazy delicious about all of that sauce and the creaminess of the cottage cheese but baking it takes on this yummy caramelization and texture that’s so awesome! Your kids will think this is so fun to take an old spaghetti recipe with their favorite spaghetti sauce and do something totally wild and crazy, like make it into a baked spaghetti!

There’s just something so wonderful about the texture of those noodles and the cheesy deliciousness of the topping. I mean, how many kids would love to plop noodles in a pie dish and make them into a pie crust?

Small bowl containing ingredients for baked spaghetti pie. There is a handful of uncooked spaghetti pasta, a bowl of spaghetti sauce, small containers of shredded mozzarella cheese, cottage cheese, and Parmesan cheese.

What’s Needed for Baked Spaghetti Pie? 

This easy baked spaghetti comes together with ingredients you may have on hand already! If not, head to the store for these ingredients: 

  • Spaghetti
  • Spaghetti Sauce 
  • Eggs
  • Cottage Cheese
  • Mozzarella Cheese
  • Butter 
  • Parmesan Cheese

A pie dish filled with baked spaghetti pie. There are layers of spaghetti noodles, spaghetti sauce and melted cheeses. There are a few basil leaves on top and three tomatoes, olive oil, cheese, and a jar of forks in the background.

How to Make Baked Spaghetti Pie

This is the easiest recipe for spaghetti. We’ve given detailed instructions in the recipe card below, but here are the basic steps for making a spaghetti casserole: 

  1. Cook your pasta.
  2. Drain and immediately add the butter, parmesan and eggs. 
  3. Place into a dish and top with cottage cheese.
  4. Now top with sauce. 
  5. Finally, top with 1/2 of the mozzarella and bake. 
  6. Add more mozzarella and bake again. 
  7. Serve with garlic bread or our crusty Artisan Bread.

A baked spaghetti pie that has a slice removed. There are layers of spaghetti, spaghetti sauce, and melted shredded cheese. A little fresh basil is sprinkled on top.

What to Serve with Baked Spaghetti 

Serve this baked spaghetti pie with your favorite pasta sides! A few of our favorite side dishes are: 

Tip: Here are all of our Salad Recipes!

A pie dish filled with cooked spaghetti noodles.

What’s the Best Spaghetti Sauce for Baked Spaghetti Casserole? 

The spaghetti sauce is crucial in this easy baked spaghetti as the flavor comes from spaghetti sauce! We recommend using our Homemade Spaghetti Sauce recipe, or even better if you use our Bolognese Sauce.

If you don’t have time, I happen to have tested out the best jarred spaghetti sauces from the store. These are our personal picks.

What Can you Use Instead of Cottage Cheese?

Not everyone is a fan of cottage cheese, so if that’s you try using ricotta cheese. I’ll tell you this, I’m usually all about the authentic ingredients, but I actually feel like the ricotta cheese can be a bit too dry in recipes, so cottage cheese gives that wonderful mild flavor without drying out the dish.

A pie dish filled with cooked spaghetti, topped with spaghetti sauce and shredded cheeses.

How Do You Know When Spaghetti is Done?

The only way to know if pasta is done is to taste it. Pasta should be cooked to al dente, or firm to the taste, but not chewy in your teeth.

Can I Add Veggies to This Dish? 

Absolutely! This baked spaghetti with cottage cheese can be spruced up with sautéed onions, mushrooms, garlic, pease, and so on. You can even add cooked Italian sausage, ground beef, or even chicken! 

A top view of baked spaghetti pie. There is spaghetti pasta, spaghetti sauce and melted cheeses with a few basil leaves on top. A small bowl of dried pepper flakes is behind the pie.

How Long Will Spaghetti Pie Keep?

Spaghetti should keep for 3-4 days when stored properly. You should store spaghetti pie tightly covered and in the refrigerator, or in a Tupperware. 

Can I Freeze This Spaghetti Pie? 

Yes! Let cool completely, then wrap the entire pan in a couple layers of plastic wrap and then two layers of foil. Freeze for up to 2 months. 

Tips for Making the Best Baked Spaghetti 

  • Parmesan cheese: Use freshly grated Parmesan cheese for the best texture and flavor. You can also use bagged, pre-shredded Parmesan. Just avoid the powdery kind that comes in a shaker can! 
  • Pasta: We used spaghetti noodles for this recipe since this is a spaghetti pie, but you can use any pasta shape you have on hand. 
  • Doubling the recipe: This recipe can easily be doubled to feed a crowd! Either bake the spaghetti pie in two pie plates, or bake it in a 9×13-inch casserole dish. 

A slice of baked spaghetti pie on a white dinner plate. A fork is next to the spaghetti pie and a few basil leaves are scattered on the pie and the plate. A small container of red pepper flakes and the rest of the spaghetti pie are in the background.

More Easy Pasta Dinners: 

All our Pasta Recipes!

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A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

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Spaghetti Pie

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Baked Spaghetti Pie is one of those classic recipes that’s been around forever, and never gets old. It’s like a simple version of lasagna!
Course 50 of our Best Easy Pasta Recipes, Main Course
Cuisine Italian
Keyword dinner, dinner recipe, italian, recipe, spaghetti, spaghetti sauce
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 406kcal

Ingredients

  • 6 oz Spaghetti , cooked
  • 2 Tablespoons Butter (or margarine)
  • 1/3 Cup Shredded Parmesan Cheese
  • 2 Eggs , beaten
  • 1 Cup Cottage Cheese
  • 6 Cups Spaghetti Sauce (about 1 1/2 jars)
  • 1/2 Cup Mozzarella Cheese

Instructions

  • Mix together spaghetti, butter, Parmesan cheese, and eggs.
  • Place in the bottom of a pie pan.
  • Top with cottage cheese, spaghetti sauce, and half of the mozzarella cheese.
  • Bake at 350 degrees F for 20 minutes.
  • Add other half of mozzarella cheese and bake for 5 more minutes.

Notes

This spaghetti pie can have additional items added, like sausage, ground beef and even chicken!

This Spaghetti Pie can be frozen for 1-2 months.

Nutrition

Serving: 1g | Calories: 406kcal | Carbohydrates: 43g | Protein: 23g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 123mg | Sodium: 1387mg | Potassium: 753mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1263IU | Vitamin C: 12mg | Calcium: 256mg | Iron: 3mg

A baked spaghetti pie in a pie dish. There are layers of spaghetti, sauce, and melted cheese. Fresh basil is sprinkled on top and three tomatoes, olive oil, a container of dried red pepper flakes, and dinner plates are next to the spaghetti pie.

READ: Baked Spaghetti Pie

Originally posted at Oh Sweet Basil

Creamy Southwest Chicken Soup

A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.

A bowl of creamy chicken soup shot from over the top.

I’m writing this post today from our couch, surrounded by windows with a view out to our backyard. Every now and then I glance up to see the trees blowing in the wind and rain. This is the perfect day to be writing about this cozy Creamy Southwest Chicken Soup.

I honestly can’t imagine a better or more delicious way to warm up on a day like today. This is a quick and easy recipe that utilizes fully cooked chicken and will be on your table in just over 30 minutes. Get it on your list to try the next time you pick up a rotisserie chicken or have leftover cooked chicken or turkey in your fridge.

Two bowls of soup next to a bunch of cilantro and a bowl of fritos.

Ingredients

All the ingredients needed for Creamy Southwest Chicken Soup with text overlay.
  • You’ll need 2 cups of fully-cooked chicken for this recipe. A store-bought rotisserie chicken works perfectly. It’s also a great choice for making use of leftover holiday turkey.
  • Black beans and white beans add flavor, fiber, and nutrition. Look for canned navy beans which are typically labelled “small white beans”. Cannellini and great northern beans are a bit larger than navy beans and will also work.
  • Cream cheese balances out the acid in the tomatoes and is behind the creamy nature of the thickened soup base. I always use Neufchatel which has a third of the fat of regular cream cheese.

Instructions

Four images showing soup being prepared in a pot.
  • Heat the oil in a Dutch oven add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally until softened. Add the garlic for another minute, until fragrant.
  • Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened.
  • Add the undrained diced tomatoes, beans, chicken, and all the seasonings. Bring the mixture to a boil then reduce the heat, cover the pot, and simmer for 15 minutes.
  • Add the cream cheese and stir until completely melted and the soup is smooth. Add the frozen corn and stir in the juice from the lime. Taste and season with additional salt and freshly ground black pepper, if desired.
A ladle scoops soup with chicken, corn, and beans from a pot.

How to Serve Creamy Southwest Chicken Soup

A big pot of soup next to topping ingredients.

This soup is just calling out for toppings like grated cheese, sour cream, cilantro, and crunchy corn chips. We love it with Fritos but tortilla chips are also a great choice. A drizzle of hot sauce is a nice finishing touch for those that like a little heat.

With a double dose of protein from chicken and beans, this soup is hearty enough to be a meal in itself. It’s also perfect to serve with grilled cheese sandwiches or quesadillas.

Storing Soups with Cream Cheese

I don’t recommend freezing soups that contain cream cheese. Dairy has a tendency to separate when the soup is thawed and can result in a somewhat grainy texture. For that reason I recommend refrigeration.

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

A spoon in a bowl of soup with chicken and black beans.

If you like this Creamy Southwest Chicken Soup, you’re going to love these other easy, comforting soups!

A bowl of creamy chicken soup shot from over the top.

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Creamy Southwest Chicken Soup

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A flavorful blend of spices adds big flavor to this Creamy Southwest Chicken Soup. Make use of pantry staples to create this easy, super satisfying meal.
Course Main Course, Soup
Cuisine Mexican, Southwest, Tex Mex
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8
Calories 302kcal

Equipment

Ingredients

  • 2 tablespoons canola or vegetable oil
  • 1 cup diced sweet yellow onion
  • 1 red bell pepper seeded and diced
  • 1 jalapeno pepper seeded and diced
  • 1 teaspoon minced garlic
  • 2 tablespoons all-purpose flour
  • 5 cups low-sodium chicken broth
  • 14 ounces canned fire roasted diced tomatoes undrained
  • 14 ounces canned small white beans (navy beans) rinsed and drained
  • 14 ounces canned black beans rinsed and drained
  • 2 cups chopped fully cooked chicken rotisserie chicken works great
  • 1 tablespoon smoked paprika
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • ½ teaspoon salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ¼ teaspoon cayenne pepper or to taste
  • 4 ounces cream cheese (⅓ less fat or regular) softened and cut into small pieces
  • 1 cup frozen corn
  • 1 lime juiced

Optional Toppings

  • cilantro
  • shredded cheese
  • sour cream
  • hot sauce
  • crushed corn or tortilla chips we love this with Fritos

Instructions

  • Heat the oil in a Dutch oven over MEDIUM heat. Add the onion, bell pepper, and jalapeno pepper and cook, stirring occasionally, for 4 to 5 minutes, or until softened. Add the garlic and cook, stirring, until fragrant, about 1 minute. Sprinkle the flour over the mixture and cook, stirring for another minute or two. Slowly pour in the chicken broth, stirring as you add it until smooth and just slightly thickened. Add the diced tomatoes (with juice), beans, chicken, and all the seasonings. Increase the heat and bring the mixture to a boil. Reduce the heat, cover the pot, and simmer for 15 minutes.
  • Remove the lid and add the pieces of cream cheese. Stir until completely melted and the soup is smooth. Add the frozen corn and cook, uncovered, for 2 or 3 minutes. Squeeze in the juice from the lime and remove from the heat. Taste and season with additional salt and freshly ground black pepper, if desired.
  • Spoon into bowls and add the toppings of your choice.

Notes

Store leftovers in airtight container in the refrigerator. The soup will be best if consumed within 3 to 4 days.

Reheat leftovers in the microwave or in a saucepan over low heat.

Nutrition

Calories: 302kcal | Carbohydrates: 35g | Protein: 24g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 785mg | Potassium: 716mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1389IU | Vitamin C: 29mg | Calcium: 111mg | Iron: 4mg

The post Creamy Southwest Chicken Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Butternut Squash Pasta with Sausage and Spinach

Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!

Creamy Butternut Squash Pasta with Sausage and Spinach and creamy Parmesan Sauce

Butternut Squash Pasta –  Seasonal and Holiday Main Course

Butternut squash pasta is one of those recipes you would probably make only in the Fall and Winter when the butternut squash is in season.  Which makes this pasta so much more special!  It’s so good I hope you will be looking forward to making it every year!  My other favorite butternut squash pasta dish that I highly recommend is butternut squash and spinach lasagna.

This easy pasta is also a great holiday main course.  If you want to expand your Thanksgiving or Christmas menu, add this colorful and flavorful butternut squash pasta to your holiday menu!  Another fantastic holiday recipe is Roasted Butternut Squash and Brussels sprouts with Pecans and Cranberries.

Why Make Butternut Squash Pasta

This butternut squash pasta is one of those rare pasta recipes that combine both comfort food deliciousness and healthy ingredients. This pasta is surely comforting yet it’s packed with fiber and nutrients.  A perfect family weeknight dinner!

  • Butternut squash is an excellent source of vitamins A, B6, C, and E, as well as several minerals, including magnesium, manganese, and potassium. Butternut squash is also rich in dietary fiber.
  • Spinach is packed with nutrients and antioxidants. It’s high in fiber and a good source of many vitamins and minerals. Spinach is a great source of vitamins A and C, as well as folic acid, iron, and calcium.

Creamy Butternut Squash Pasta with Sausage and Spinach and Parmesan Cream Sauce

How To Make Butternut Squash Pasta

Ingredients

  • Bow Tie Pasta. This recipe uses an Italian pasta, called Farfalle, or bow tie pasta. The bow-tie shape of this pasta works very well with the cubed butternut squash and add an appealing look to your dinner. Cook bow-tie pasta al dente for best texture.
  • Butternut Squash. This wonderful vegetable is known for its subtly sweet and nutty flavor. In this recipe, butternut squash is roasted with olive oil and acquires a nice soft texture on the inside with a little crunch on the outside.
  • Sausage. If you have a spicy sausage somewhere in your fridge or a freezer, this is the recipe to use it! Spicy sausage will blend exceptionally well with sweet and nutty butternut squash and creamy pasta sauce.  Use crumbled sausage without casings.  Any type of pork sausage, spicy sausage, or Italian sausage will work!
  • Spinach. Spinach adds flavor, texture, and colorfulness to this pasta dish.

Creamy Butternut Squash Pasta with Sausage and Spinach

How to Roast Butternut Squash

For everything you need to know about roasting this fantastic vegetable, refer to my recipe on how to roast butternut squash.

The butternut squash should be peeled, seeded, and cubed.  You can do it yourself or buy cubed butternut squash in the store.   Tip: If you peeled, seeded, and cubed butternut squash ahead (or bought cubed squash in the store), you can store it refrigerated in an airtight container for up to 2 days.  Use cubed butternut squash within 2 days.

  1. Preheat oven to 400 F.
  2. Combine butternut squash with 1 or 2 tablespoons of olive oil, salt, and pepper in a large bowl.  Toss together.
  3. Then,  spread the squash on a parchment paper-lined baking sheet in a single layer.   Make sure the butternut squash is not overcrowded.  This way the air can circulate around the squash in the oven and the squash roasts properly instead of steaming. Roasted this way, without overcrowding, will give squash a slightly crunchy texture on the outside.  This will ensure that the squash is roasted and not steamed.
  4. Roast the squash in the preheated oven at 400 F for 30 minutes.

How To Make Creamy Pasta Sauce

While the butternut squash is being roasted, prepare the cream sauce.

  1. In a large skillet, heat 1 tablespoon of olive oil together with 4 minced garlic cloves and 6 oz of spinach.  Cook on medium heat for about 5 to 7 minutes, until the spinach starts to wilt.
  2. Add heavy cream.  Bring to boil and immediately reduce to a low or medium boil.
  3. Add shredded Parmesan cheese while the sauce simmers, constantly stirring.
  4. Season with salt to taste, about 1/4 teaspoon of salt.  Note: No salt is necessary if the sausage is very salty.

Cook Sausage

In a medium skillet, heat 1 tablespoon of olive oil on medium heat. Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.

How Long to Cook Pasta

  • Usually, the pasta is cooked in a pot of boiling water for 10 minutes. Always check the cooking time on the package instructions for precise times of cooking pasta.
  • To prepare any pasta al dente, cook pasta in boiling water for 8 minutes, or for 2 minutes less than indicated on the package instructions.

Assemble the Pasta

  1. Add drained cooked pasta and cooked sausage to the creamy spinach sauce in the skillet. Stir. Season with salt and pepper.
  2. Top with roasted butternut squash.  Stir it in, or leave butternut squash on top.

Tips on Making Pasta Ahead

Make-ahead Tip: Roast butternut squash up to 2 days ahead. Keep it refrigerated in an airtight container until ready to use. Reheat it briefly in the microwave (for about 30 seconds) before adding to pasta. Or, just add to the creamy pasta sauce, stir it in and reheat in the cream sauce.

How to Store, Freeze, Reheat Butternut Squash Pasta

  • Refrigerate. Store leftover butternut squash pasta in an airtight container in the refrigerator for up to 4 days.
  • Freeze. You can freeze butternut squash pasta in an airtight container for up to 2 months.
  • Reheat. Reheat the pasta gently on the stovetop in the skillet over medium heat, stirring halfway through. Add extra milk or heavy cream to thin out the sauce.

It’s always best to serve bow tie pasta (or any pasta) al dente. That’s when the pasta texture is at its best. Storing cooked pasta for a day or two will cause the pasta to lose its perfect texture, however, it will still taste great.

Also, keep in mind that the cream sauce when refrigerated loses its texture and becomes thick. To reheat it the next day, reheat over medium heat and add extra milk or heavy creamy when reheating to thin out the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Substitutions

  • Pasta.  Use any type of short pasta.  That includes farfalle (bow-tie pasta), penne, rigatoni, fusilli, or orecchiette.  You can also use gnocchi.
  • Spinach.  This butternut squash pasta will work equally well with spinach, kale, Swiss chard, or arugula.  Pick the greens of your choice, add them to the pasta, and enjoy!
  • Sausage.  Use crumbled sausage without casings.  Regular or spicy pork sausage (such as Jimmy Dean brand) is a great choice.    Crumbled Italian sausage or spicy Italian sausage is another excellent option.
  • Cheese.  Use shredded Parmesan cheese, Romano cheese, or Asiago.  You can also use shredded low-moisture part-skim Mozzarella cheese.  Do not use soft Mozzarella cheese balls.
  • Cream.  If you don’t have heavy cream, you can use half-and-half instead and add more shredded cheese to thicken the sauce.

Creamy Butternut Squash Pasta with Sausage and Spinach

Other Butternut Squash Pasta Recipes

Butternut squash is an amazing vegetable that pairs beautifully with pasta, whether the squash is roasted or pureed.  Here are some delicious butternut squash pasta recipes to explore:

What to Serve with Butternut Squash Pasta

Creamy Butternut Squash Pasta with Spinach and Sausage

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Creamy Butternut Squash Pasta with Sausage and Spinach

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Creamy Butternut Squash Pasta with Sausage and Spinach is a perfect Autumn comfort food.  This easy and flavorful recipe is packed with veggies and will become your favorite Fall and Winter family weeknight dinner!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 40 minutes
Servings 4 people
Calories 759kcal
Author Julia

Ingredients

Roasted Butternut Squash

  • 2 cups butternut squash , peeled, seeded, and cubed
  • 1 tablespoon olive oil
  • salt and pepper

Sausage

  • 1 tablespoon olive oil
  • 1/2 lb sausage , crumbled, without casings

Creamy Pasta Sauce

  • 1 tablespoon olive oil
  • 4 garlic cloves minced
  • 6 oz spinach
  • 1 cup heavy cream
  • 1/3 cup Parmesan cheese shredded
  • 1/4 teaspoon salt

Pasta

  • 8 oz farfalle (bow tie pasta)

Instructions

Roast Butternut Squash

  • Preheat oven to 400 F.
  • In a large bowl, toss cubed butternut squash with olive oil, salt, and pepper. 
  • Spread the squash on a parchment paper-lined baking sheet in one layer, without overcrowding. 
  • Roast in the preheated oven at 400 F for 30 minutes. Remove from oven.

Cook Sausage

  • In a medium skillet, heat 1 tablespoon of olive oil on medium heat.
  • Add crumbled sausage and cook for about 10 minutes, regularly stirring, until the sausage is cooked through. Remove from heat and set aside.
  • Tip: Cook the sausage while the butternut squash is being roasted.

Make Creamy Sauce

  • In a separate, large skillet, heat 1 tablespoon of olive oil together with minced garlic and spinach over medium heat.  Cook, occasionally stirring, for about 5 or 7 minutes until spinach starts to wilt. 
  • Add heavy cream.  Bring to a brief boil, then immediately reduce to simmer (boiling but not intensely).  Add shredded Parmesan cheese.  Keep stirring the sauce with the Parmesan cheese on low to medium boil (simmer) until the cheese melts. Remove from heat.
  • Season with salt to taste, about 1/4 teaspoon of salt.  No salt might be necessary if the sausage is very salty.
  • Tip: Use your judgment about whether to add salt or not based on how salty the sausage is. Make the cream sauce while the butternut squash is being roasted.

Cook Pasta and Assemble

  • Cook pasta al dente in boiling water according to package instructions. That usually means cooking pasta in boiling water for about 7 to 11 minutes. Drain.
  • To a large skillet with the creamy spinach sauce, add drained cooked pasta and cooked sausage. Stir. Season with salt and pepper, if desired. 
  • Top the pasta with roasted butternut squash.  Stir the squash in, or leave it on top.

Nutrition

Calories: 759kcal | Carbohydrates: 55g | Protein: 22g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 128mg | Sodium: 703mg | Potassium: 807mg | Fiber: 4g | Sugar: 3g | Vitamin A: 12411IU | Vitamin C: 28mg | Calcium: 235mg | Iron: 3mg

The post Creamy Butternut Squash Pasta with Sausage and Spinach appeared first on Julia’s Album.

Originally posted at Julias

Creamy Mushroom Wild Rice Soup

Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.

A close up image of a bowl of mushroom wild rice soup.

I’ve made three batches of this soup over the past two weeks and there isn’t a stitch left. It is that good. It has a heavenly, velvet-like texture with a nice bite from the wild rice blend. The savory umami flavor from mushrooms cooked down in a bit of Worcestershire sauce take it to the next level.

And the best part, this Creamy Mushroom Wild Rice Soup is quick and easy to prepare in one pot on the stove. It’s the perfect post holiday comfort food for the days following Thanksgiving when you’re feeling a bit over the whole cooking thing.

Two bowls of soup next to a soup pot with a ladle.

I’m usually one to add protein to most everything but this soup doesn’t need it. Cremini mushrooms add plenty of “meatiness” and great flavor. That being said, if you’ve got leftover turkey from Thanksgiving, by all means, add some to this soup for a complete meal.

Ingredients

All the ingredients needed to make Wild Rice Mushroom Soup.
  • Look for a wild rice blend, like Lundberg or Rice Select Royal Blend. These blends contain and nice assortment of black, brown, red, and wild rice and work beautifully soups and rice dishes like my Wild Rice Pilaf with Cranberries and Pecans.
  • Cremini mushrooms are sometimes labelled as “baby bella” or “brown button” mushrooms. They are just a slightly more mature version of white button mushrooms which makes them darker in color, a little firmer and more flavorful.
  • Half and half is made up of equal parts cream and whole milk. I find it a nice compromise between the two and plenty rich enough to deliciously enhance creamy soups. If you want to lighten it up further, go with whole milk.

How to Make Mushroom Wild Rice Soup

Mushrooms and vegetables cooking i a pot.
  1. Cook sliced mushrooms in melted butter in a Dutch oven, stirring occasionally, until tender and brown.
  2. Add Worcestershire sauce and continue to cook until it is absorbed by the mushrooms. Transfer the mushrooms to a plate and set aside.
  3. Melt the remaining butter in the same Dutch oven and add the onion, celery, and carrot and cook, stirring occasionally until the veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  4. Sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes.
Broth, wild rice and mushrooms cooking in a pot.
  1. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth.
  2. Add the uncooked rice and return the mushrooms to the pot.
  3. Increase the heat as needed to bring the soup to a boil. Cover, turn the heat down and simmer for 45 to 50 minutes or until the rice is tender.
  4. Stir in the half and half or whole milk and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.
A bowl of soup with mushrooms and wild rice.

Adding Protein

If you have leftover holiday turkey or rotisserie chicken, dice it up and stir it in to the soup at the end of the cooking time.

A bowl of soup in front of a big pot.

Storing Soups with Rice

Refrigerator Instructions

Transfer leftovers to an airtight container and refrigerate for up to 3 days. Rice works as a natural thickener so you will notice the soup will thicken a lot when refrigerated. This is an easy problem to solve when you reheat the soup by just adding in a little additional broth and warming gently on the stove or in the microwave.

Freezer Instructions

Soups with rice are typically not the best candidates for freezing but wild rice is firmer and sturdier than white and typically fares better. Soups that contain dairy can also be tricky but since this Creamy Mushroom Wild Rice Soup contains far more broth then dairy, it shouldn’t be an issue. For the best quality, I recommend refrigerating leftovers but if you are determined to freeze it, transfer the completely cooled soup to freezer-safe containers and freeze it for up to 3 months. Thaw frozen soups completely in the refrigerator before reheating.

Two bowls of soup next to a cloth and pieces of bread.

More Soul-Warming Soup Recipes

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Creamy Mushroom Wild Rice Soup

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Tender mushrooms and a delicious wild rice blend cook in a creamy, herb-infused broth. This Creamy Mushroom Wild Rice Soup is a hearty, soul warming soup for a cold fall or winter night.
Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 1 day 5 minutes
Total Time 1 day 20 minutes
Servings 8
Calories 255kcal

Ingredients

  • 6 tablespoons butter divided
  • 8 ounces cremini mushrooms cleaned and sliced
  • 1 teaspoon Worcestershire sauce
  • 1 cup yellow onion diced
  • 1 heaping cup chopped celery (about 3 stalks)
  • 1 heaping cup carrot chopped (2 to 3 carrots)
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon rubbed sage
  • 1 teaspoon smoked paprika
  • 1 teaspoon fine ground sea salt plus additional if needed
  • ½ freshly ground black pepper plus additional if needed
  • cup all-purpose flour
  • 1 cup uncooked wild rice blend like Lundberg Wild Rice Blend
  • 6 cups low sodium chicken broth
  • 1 cup half and half or whole milk
  • 1 teaspoon fresh thyme leaves for garnish

Instructions

  • Add 2 tablespoons butter to a Dutch oven and place over MEDIUM-HIGH heat. Add the mushrooms and cook, stirring, occasionally, until they are tender and browned and have absorbed most of the liquid they’ve let off, about 5 to 6 minutes. Add Worcestershire and cook until it is absorbed by the mushrooms, 1 to 2 minutes more. Remove from heat and transfer the mushrooms to a plate and set aside.
  • Melt the remaining butter in the same Dutch oven over MEDIUM-HIGH HEAT. Add the onion, celery, and carrot and cook, stirring occasionally for about 5 minutes, or until veggies have softened. Add the garlic, thyme leaves, rubbed sage, smoked paprika, salt and pepper, and cook for another minute or two, stirring the mixture well to coat the veggies with the spices.
  • Reduce the heat under the Dutch oven to MEDIUM and sprinkle the flour over the vegetables. Cook, stirring for 2 to 3 minutes. Slowly pour in the chicken broth, stirring as you add it to ensure the mixture is smooth. Add the uncooked rice and return the mushrooms to the pot. Increase the heat as needed to bring the soup to a boil, stirring occasionally. Cover, turn the heat down to LOW and simmer for 45 to 50 minutes or until the rice is tender.
  • Add the half and half or whole milk. Stir until it is well incorporated and remove from the heat. Taste and season with additional salt and pepper, if needed. Garnish with additional thyme leaves and serve.

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Nutrition

Calories: 255kcal | Carbohydrates: 27g | Protein: 9g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 452mg | Potassium: 493mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1842IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 1mg

The post Creamy Mushroom Wild Rice Soup appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner!

Creamy Spinach Mushroom Tortellini with Caramelized Onions

If you’re looking for a simple creamy tortellini recipe, this is it!  To make this, you will need basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  This creamy pasta was inspired by my farfalle recipe.

If you like this type of easy-to-make, family-friendly weeknight pasta dishes, I also recommend the following recipes: Italian ravioli with spinach, artichokes, and capers, as well as pesto chicken tortellini with veggies.

What is Tortellini?

  • Tortellini is a stuffed pasta that features a distinctive ring shape.  Tortellini is traditionally served with broth.
  • Tortellini is usually stuffed with cheese and meat-based filling.
  • Tortellini originates from the Italian region of Emilia-Romagna, situated in northeast Italy.

creamy spinach mushroom tortellini with caramelized onions

Things I love about creamy spinach mushroom tortellini

  • Meatless recipe. This pasta dish creates rich, deep flavors without any meat.  Sauteed mushrooms, creamy spinach, and caramelized onions provide so much flavor to the pasta that it stands great on its own.
  • You can easily add protein if you prefer.  This pasta will make a perfect sidekick to any type of grilled meat, whether it’s steak, pork, or chicken.  Spinach mushroom tortellini will also work well with fish, shrimp, and scallops.
  • Simple ingredients.  This recipe uses basic ingredients, such as spinach, mushrooms, onions, cream, and store-bought tortellini.  There is no need to look for that special ingredient.  These basic ingredients, when combined, create an absolutely amazing flavor profile!
  • Easy recipe.  Because this recipe comes together so easily, it’s a perfect dish to make for a weeknight dinner.  Tip: make caramelized onions a day or two in advance to save time.
  • Versatile dish. Tortellini is not the only stuffed pasta you can use in this recipe.  Ravioli will work great as well!  You can also use regular pasta, such as bow-tie or penne pasta.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

Substitutions

  • What kind of tortellini should you use? You can use any type of tortellini: three-cheese tortellini, spinach tortellini, beef-stuffed tortellini, etc.  I used refrigerated 3-cheese tortellini.
  • What can you substitute for tortellini?  Use ravioli, gnocchi or bow tie pasta.
  • What can you use instead of spinach?  Baby kale or arugula will work great in this recipe.
  • What kind of mushrooms will work well here?  You can use button mushrooms, portobello mushrooms, shiitake, crimini, porcini or oyster mushrooms.

What can you use instead of heavy cream?

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Can you make this recipe gluten-free?

Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).

Creamy Spinach Mushroom Tortellini with Caramelized Onions

How long to cook tortellini?

Follow the package instructions.   The cooking times and instructions will depend on whether you buy refrigerated or frozen tortellini. If using the refrigerated type of tortellini (not frozen), usually you would bring a large pot of water to boil and then cook the tortellini for about 7 to 10 minutes in boiling water.

Cooking tips

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days.  You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.
  • How to reheat.  Reheat gently, on low-medium heat.  Add a small amount of heavy cream or half-and-half to thin out the sauce.

Creamy Spinach Mushroom Tortellini with Caramelized Onions

SIDE DISHES

Spinach mushroom tortellini is a rich pasta dish that features a luscious cream sauce made with heavy cream. The best side dishes for this type of rich creamy pasta are fresh salads along with bread. Here are some ideas:

Add protein

If you crave to add protein to your dinner, this pasta is so versatile, there are many types of meat you can add.

  • Grilled steak.  This creamy spinach mushroom tortellini will make a worthy side dish to any steak: rib-eye, filet mignon, porterhouse, flank steak, or skirt steak.
  • Chicken.  Serve this pasta with grilled or sauteed chicken.  You can use chicken breasts, chicken thighs, or chicken legs.
  • Pork.  Grilled pork chops or pan-seared pork chops will work great.  You can also serve spinach mushroom tortellini as a side dish to pork tenderloin.
  • Seafood.  Add grilled or pan-seared salmon or trout.  This pasta goes well with seared shrimp and scallops.

Other Pasta Recipes

Other Tortellini Recipes

creamy spinach mushroom tortellini

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Creamy Spinach and Mushroom Tortellini with Caramelized Onions

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Creamy Spinach Mushroom Tortellini with Caramelized Onions is an Italian pasta dish packed with veggies.  This easy and delicious meatless recipe is a perfect weeknight dinner! 
Course Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 544kcal
Author Julia

Ingredients

Caramelized Onions

  • 2 tablespoons olive oil
  • 2 yellow onions large
  • 1/4 teaspoon salt

Creamy pasta sauce

  • 1 tablespoon olive oil
  • 08 oz mushrooms (I used crimini mushrooms)
  • 8 oz spinach
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 9 oz tortellini (I used 3-cheese tortellini, refrigerated)
  • 1/4 teaspoon black pepper when serving

Instructions

How to caramelized onions (this can be done a day or 2 in advance):

  • Peel the onions, wash them and thinly slice them.
  • Heat 2 tablespoons olive oil on medium-high heat in a large skillet. Add sliced onions and cook on high heat for about 10 minutes, constantly stirring with the spatula.
  • Reduce heat to medium and continue cooking the onions for 10 more minutes, continuing to stir, as onions brown even more without burning. At this point add a pinch of salt over the onions.
  • Continue cooking for 10 more minutes on medium or low heat, stirring occasionally to make sure onions don’t stick to the bottom of the pan or burn.
  • In total, you should have cooked onions for 30 minutes.  Remove the onions from the skillet onto a plate. 

How to make the creamy sauce

  • Heat 1 tablespoon olive oil in the same skillet on medium heat. Add sliced mushrooms. Sprinkle with a pinch of salt. Cook mushrooms for about 5 minutes, occasionally stirring, until mushrooms are soft.
  • Add fresh spinach to the skillet and stir on low heat just until spinach starts to wilt.
  • Add back the caramelized onions.
  • Add 1 cup of heavy cream and 1/4 teaspoon salt to the mushroom and spinach mixture and bring to a quick boil. Immediately reduce to simmer.  Keep stirring while the sauce simmers for a couple of minutes. 

Add tortellini

  • Cook tortellini according to package instructions.   Usually, that means to bring a large pot of water to boil.  Add tortellini and boil for 7 to 10 minutes.  Drain.
  • Add cooked and drained tortellini to the creamy sauce. Stir on low heat for a couple of minutes to reheat.
  • Top with cracked black pepper when serving.

Notes

Helpful Tips about Caramelized Onions.

  • Make-ahead tip.  Make caramelized onions ahead of time, refrigerate them in an air-tight container, and use within the next 3 days. 
  • You can also freeze caramelized onions for up to 2 months and thaw them whenever you need them.

Substitutions for heavy cream

  • Half-and-half. You can use 1 cup of half-and-half instead of heavy cream.  Bring half-and-half to boil, then add 1/s cup of shredded Parmesan cheese.  Reduce to simmer.  Keep stirring while the sauce simmers until the cheese melts.
  • Coconut milk. Use 1 cup of coconut milk to replace 1 cup of heavy cream.  Follow the recipe as is.

Other Substitutions 

  • Use button mushrooms, portobello, cremini, shiitake or oyster mushrooms.
  • Good substitutes for spinach are kale and arugula.
  • You can also use pre-made ravioli, gnocchi or short pasta (such as bow-tie or penne pasta) instead of tortellini.
  • Substitute tortellini with gluten-free ravioli or gluten-free short pasta, such as gluten-free bow tie pasta.  You can also use gluten-free gnocchi (be sure to check the packaging as not all gnocchi is gluten-free).
  • Protein.  You can add grilled steak, pork chops, or chicken.  You can also serve this with fish, shrimp, or scallops.

 

Nutrition

Calories: 544kcal | Carbohydrates: 38g | Protein: 14g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 105mg | Sodium: 640mg | Potassium: 621mg | Fiber: 5g | Sugar: 5g | Vitamin A: 6190IU | Vitamin C: 21.5mg | Calcium: 198mg | Iron: 3.6mg

The post Creamy Spinach Mushroom Tortellini with Caramelized Onions appeared first on Julia’s Album.

Originally posted at Julias