Creamy Chicken Stroganoff

Creamy Chicken Stroganoff

Chicken stroganoff in a creamy mushroom and herb sauce served over mashed potatoes or pasta is a perfect, tasty, family meal!

If you are a traditional beef stroganoff fan, then you are going to love this chicken breast version! Chunks of juicy golden seared chicken smothered in a savory mushroom gravy is pure comfort food.

And if you are looking for another easy budget friendly stroganoff, try our ground beef stroganoff!

A serving of creamy chicken stroganoff over mashed potatoes. There are chunks of chicken and mushrooms in a creamy, savory sauce.

What Ingredients Do I Need for Chicken Stroganoff?

If chicken stroganoff is on the menu this week, as it should be, then this what you will need at the grocery store:

  • Chicken Breasts
  • Olive Oil
  • Garlic Powder
  • Paprika
  • Flour
  • Yellow Onion
  • Mushrooms (baby bella or cremini)
  • Butter
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic
  • Parsley Flakes (dried)
  • Thyme (fresh)
  • Chicken Broth
  • Sour Cream
  • Mashed Potatoes

The measurements for each ingredient are in the recipe card down below.

A Dutch Oven filled with creamy chicken stroganoff. The stroganoff has chunks of chicken in a rich, savory sauce.

How to Make Chicken Stroganoff

  1. Sear the chicken: combine the garlic powder, paprika, flour, salt and pepper in a bowl and dredge the chicken pieces in it. Brown each piece in a skillet and set them aside.
  2. Saute the onions and mushrooms: add butter to the empty skillet and add the onions and mushrooms and saute until tender.
  3. Make the sauce: stir in the mustard, worcestershire sauce, herbs and garlic and cook for a minute, then add the broth.
  4. Simmer: add the chicken to sauce and simmer for a few minutes. Stir in the sour cream and let it cook for another minute. Remove from the heat and serve over noodles, rice, or mashed potatoes.

PRO TIP: When you add in the chicken broth, be sure to scrape up all the little brown bits from the pan leftover from browning the chicken. This is going to give you loads of flavor!

Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

Do You Eat Stroganoff Over Pasta or Rice?

My answer would be yes! Stroganoff can be eaten over rice, pasta, or my favorite, mashed potatoes.

What is a Good Side Dish with Stroganoff?

A green vegetable such as steamed green beans, sautéed broccoli or a crisp salad goes well with stroganoff.

And you know I’m always about a delicious carb to sop up that yummy sauce! Try our herb focaccia or our no knead artisan bread! Homemade biscuits are also dang good with this too!

Are Mushrooms Healthy?

Mushrooms are low fat, low calorie and packed with fiber, vitamins, and minerals. And let’s just talk about the flavor!! Soooooo delish!

A close up of chicken stroganoff. There are chunks of chicken in a rich creamy sauce with mushrooms and herbs.

Can Chicken Thighs Be Used?

You can totally use chicken thighs if you want! Chicken thighs have tons of flavor! Cooking time and technique won’t change. You’ll probably want 3-4 thighs depending on their size.

What is the Best Type of Mushroom?

We prefer cremini or baby bella mushrooms in most dishes. They have a great umami flavor and add beautiful color to this dish as well. White mushrooms will work too, but are sort of boring…haha!

How to Store Chicken Stroganoff

You can store chicken stroganoff in an airtight container in the refrigerator. It will last 3-4 days. To reheat it, I prefer to use the stove top. If you have time to warm it up low and slow, the chicken won’t get overcooked and rubbery.

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

When the day calls for comfort food (and I feel like a lot of days do), fill your plates with some mashed ‘taters and drown them in this creamy chicken stroganoff! Your belly will thank you!

More Delicious Chicken Recipes:

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Chicken stroganoff in a Dutch Oven. The chunks of chicken are mixed in a creamy sauce with mushrooms and herbs.

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Creamy Chicken Stroganoff

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Course Main Course
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 4
Calories 411kcal

Ingredients

  • 2 Chicken Breasts boneless, skinless, cut into 1 inch pieces
  • 3 Tablespoons Olive Oil
  • 3/4 teaspoon Garlic Powder
  • 1/2 teaspoon Paprika
  • 1/2 Cup Flour
  • 1/2 Onion yellow, minced fine
  • 7 oz Mushrooms baby bella or cremini, sliced
  • 2 Tablespoons Butter
  • 1 teaspoon Dijon Mustard
  • 1 1/2 teaspoons  Worcestershire Sauce
  • 1 teaspoon  Parsley Flakes dried
  • 1 teaspoon Thyme fresh, (1/2 teaspoon dried)
  • 2 Cloves Garlic minced fine
  • 2/3 Cup Chicken Broth
  • 1/2 Cup Sour Cream
  • Mashed Potatoes or Fettucini pasta or egg noodles for serving

Instructions

  • In a bowl, combine the garlic powder, paprika, flour and a pinch of salt and pepper, stir to combine. 
  • Add the chicken a few pieces at a time and toss to coat, setting the floured chicken aside on a plate. 
  • Add 2 tablespoons of oil to a skillet over medium high heat and add the chicken in small batches to brown each piece, about 3-4 minutes each batch.
  • Add a little more oil as needed, set aside on a plate. 
  • Add the butter to the now empty pan and add the onions and mushrooms. Saute for 6-8 minutes or until tender and the mushrooms are browning. 
  • Stir in the mustard, worcestershire sauce, herbs and garlic. Cook for a minute and whisk in the broth, being sure to scrape up any browned bits. I like to use this whisk that is made exactly for this purpose. Or this one is a less expensive option,
  • Add the chicken into the pan and bring to a simmer for 2-4 minutes. 
  • Stir in the sour cream and cook for another 30-60 seconds and remove from the heat. Season to taste and serve over noodles or mashed potatoes. 

Notes

Stroganoff will keep for 3-4 days in the refrigerator.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 18g | Protein: 28g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 102mg | Sodium: 388mg | Potassium: 703mg | Fiber: 1g | Sugar: 3g | Vitamin A: 535IU | Vitamin C: 8mg | Calcium: 43mg | Iron: 2mg

Chicken stroganoff in a Dutch Oven with a serving spoon. There are chunks of chicken and mushrooms in a creamy sauce.

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READ: Creamy Chicken Stroganoff

Originally posted at Oh Sweet Basil

Game Day Food!

Game Day – the perfect excuse to eat all of your favorite foods and not feel guilty about it! In preparation for the big game, here are some of our favorite appetizers and comfort foods to enjoy while watching football! 

Jalapeno Poppers are great, and we took these up a level with bacon… Try these Cheesy BLT Stuffed Jalapenos
 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more! BLT Stuffed Jalapenos
Chips and dip are probably my #1 guilty pleasure. You can’t go wrong with this 5-minute dip that tasted like a loaded baked potato. Loaded Baked Potato Dip

Loaded Baked Potato Dip  Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I must have something for loaded baked potatoes! These hot Loaded Baked Potato Bites really are the perfect bite. Make your mashed potato a day ahead of time to make assembling these cute little bites a breeze! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!
Pinwheels are perfect little bite-sized appetizers and can be hot, using Crescent rolls, or cold, using flour tortillas. Try these Baked Pinwheels or these cold Tortilla Pinwheels

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

I think deviled eggs always belong when having an appetizer party. Try these Western Style Deviled Eggs with ham, onion, green peppers, topped with pickled mustard seeds. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You might want to eat the entire tray after trying one of these Sweet Ham and Swiss Sliders (say that 10 times fast!). Gooey melted cheese and baked ham on a toasted roll, all topped with a sweet and spicy Dijon and brown sugar butter glaze – perfection. 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

You’ll want to make these just for the creamy and cheesy roasted jalapeno sauce! Smothered Chicken Burritos – the chicken cooks in your crockpot all day, and then assemble and bake when you are ready to eat! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!




Crisp, buttery grilled bread stuffed with creamy melted cheese and a hot and bubbly spinach artichoke spread. It’s like everybody’s favorite party dip in a sandwich. Spinach Artichoke Grilled Cheese – 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Finally, making pizza at home can be a lot of fun. This pizza combines a Philly Cheesesteak with a make-at-home pizza – Philly Cheesesteak Pizza

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Enjoy!! 

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

Favorite appetizers and comfort food perfect for game day! Hot and cold appetizers, burritos, sliders, pizza and more!

 

Originally posted at Maryellens Cooking Creations

Homemade Roasted Tomato Soup

Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 

Bowl of tomato soup with a piece of toasted sourdough bread on a cutting board

Tomato soup is one of those classic soups that a person starts craving as soon as the leaves start changing and the days get colder. Debbie and I usually have a bunch of tomatoes left from in our gardens around this time so the clear answer for using them is to make tomato soup.

Even if you don’t have garden fresh tomatoes, this homemade version is WAY better than anything you will get in a can and so easy to make. If you love tomato soup then go grab your self some tomatoes and lets do this!

Why We Love Homemade Tomato Soup

  • its so damn easy to make
  • it tastes to much better when its homemade (with love)
  • its a great way to use up any tomatoes in your garden (it freezes great)
  • it tastes so good with a grilled cheese for dipping
  • its a warm and cozy fall dinner
  • its healthy too!

If you have never made tomato soup at home before, you are in for a treat.

Tomatoes cut in half on a baking sheet with thyme, garlic,salt and pepper

Ingredients

You only need a few ingredients for this soup and most of them you will already have on hand.

  • olive oil
  • tomatoes
  • garlic
  • onions
  • carrots
  • herbs: basil and thyme
  • chicken broth (or vegetable broth)
  • heavy cream or coconut cream

TIP: Debbie and I both always have organic better than bullion on hand for those times that you don’t have the broth you need in a box. It’s the next best thing to liquid broth and it comes in:

  • chicken better than bullion
  • vegetable better than bullion
  • beef better than bullion
  • ham better than bullion
  • lobster better than bullion

(This is not sponsored, we just like and use them ALL the time)

Things You Will Need

  • a large soup pot – this Lodge 6qt enameled pot is our fav and is a work horse in our kitchens and very reasonably priced!
  • a roasting pan – this Nordic half sheet is perfect for this
  • an immersion blender or a good blender like a blendtec or vitamix
Pictures showing how to make the tomato soup

How to Make this Homemade Tomato Soup Recipe

How to Roast Tomatoes

Roasting the tomatoes is as simple as slicing them and placing them, the garlic, and thyme on your baking tray. Or you can roast them right in your enameled cast iron pot if that’s what you are using.

Toss the veggies with olive oil, sprinkle with salt and pepper and then roast them at 350 degrees for about 45 mins.

The tomatoes will get nice and jammy and your house will smell amazing!

Make the Rest of the Soup

The rest is even easier!

While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.

Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.

Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.

A bowl of tomato soup with a spoon and a toasted sourdough bread

Common Questions:

What tomatoes are best to use for soup?

The freshest and fully ripe tomatoes are the best. Roma tomatoes are great, after that, look for heirlooms which are usually nice and sweet when they are ripe. Beefsteaks will work nicely too. Don’t choose cherry tomatoes, they have a lot of seeds.

If fresh tomatoes are not available, you can use whole canned tomatoes, but go for the San Marzano ones for the best flavor.

Do you have to roast the tomatoes?

No you don’t, you can just simmer them for an hour, but you will get the best and sweetest flavor if you roast them.

What if my tomatoes are tart?

If your tomatoes are overly tart, you can also add a touch of sugar to your soup. The carrots in this tomato soup recipe are meant to add a touch of sweetness as well so wait until the very end to add any sugar.

If you end up adding sugar, only add a teaspoon at a time!

Can you freeze tomato soup?

Yup, you absolutely can. Just put it into an airtight container or bag and freeze for up to 3 months.

These silicone bags are great for freezing!

dipping a piece of sourdough bread into tomato soup

What to Serve With this Tomato Soup

Here are a couple ideas:

Other Soup Recipes you Might Like

This is Debbie’s recipe and since I have recently sampled several different kinds of tomato soup, I can tell you that this one is where it’s at! Silky and smooth with that intense roasted tomato flavor that could never come from a can.  Slightly sweet and a little earthy = absolutely delicious.

We hope you love it as much as we do!

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Roasted Tomato Soup

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Homemade roasted tomato soup that’s so quick and easy to make!  Curb that tomato soup craving with this silky smooth soup with intense roasted tomato flavor that could never come from a can. 
Course Soup
Cuisine Canadian
Keyword homemade tomato soup, roasted tomato soup, tomato soup
Prep Time 15 hours
Cook Time 1 hour 10 minutes
Servings 4
Calories 338kcal
Author Cooks with Cocktails

Equipment

  • Lodge enameled cast iron pot
  • handheld blender
  • Nordic half sheet

Ingredients

  • 3 lbs roma tomatoes or whatever tomatoes you have
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 1 large onion , diced
  • 2 carrots , shredded
  • 2 stalks celery , diced
  • salt and pepper to taste
  • 1 cup basil , chopped
  • 1 cup cream or coconut cream
  • 3 cups chicken broth

Instructions

  • Pre-heat your oven to 350 degrees.
  • Slice the tomatoes in half and place them on a parchment lined baking sheet.  Add the peeled garlic and thyme to the baking sheet. Sprinkle with salt and pepper. Bake for 45 minutes.
  • While your tomatoes are roasting, sauté your onions, carrots, and celery till they are nice and soft. Then just add the roasted tomatoes to your sautéed veg, add the chicken broth and simmer them together for about 10 mins covered.
  • Use your immersion blender and blend the soup till it is smooth and creamy. You can also use a stand up blender for this if you choose.
  • Finally, add the cream (this is optional) and fresh chopped basil. Season with salt and pepper.
  • Garnish with feta. parmesan or cheddar cheese and drizzle with balsamic vinegar if you like.  Serve!

Nutrition

Serving: 1g | Calories: 338kcal | Carbohydrates: 27g | Protein: 9g | Fat: 24g | Saturated Fat: 14g | Sodium: 133mg | Fiber: 6g | Sugar: 13g

The post Homemade Roasted Tomato Soup appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails

The Ultimate Homemade Lasagna Recipe

This lasagna recipe is the “ultimate” because it tastes like my favorite Italian restaurants lasagna, and it’s easier and quicker to make than your other favorite lasagna recipe!

Bold claim, I know! We’ve got a few secret hacks that can turn lasagna into a quick weeknight meal for your family that’s also delicious enough to serve to your most discerning lasagna loving friends and family.

a freshly baked lasagna from the oven served with a glass of white wine and some bread

I have been making lasagna since I was 15 or so, cooking in my moms kitchen. It wasn’t nearly this good then, but my recipe has been steadily improving.

It took a turn for the better when I went for lunch at a little Italian restaurant in Burnaby, BC where I took a chance and ordered lasagna. It was the BEST lasagna I’ve ever had and I am usually disappointed by restaurant lasagna.

Since then, I’ve had the lasagna there many times and when I told Debbie about it, we had to tweak our homemade lasagna recipe accordingly. and this is what we have come up with.

Whats the Secret

I won’t make you read any further to tell you the secret to the best homemade lasagna recipe. There are two things:

  • fresh noodles – you know the pasta sheets that you find in the cooler section of the grocery store? Use those! There’s no pre boiling and the taste is far superior! They are so tender. Try them and you will never buy hard lasagna noodles again.
  • cream – rather than go to the trouble of making a separate white sauce, dirtying another pot, and just adding 15 mins to your preparation time, just add cream to the meat sauce! I’ve used both whipping cream and coconut cream and both work great, but whipping cream is my favorite.

Of course you have to have a good flavorful sauce and use good cheese, but these two things eliminate two of the usual steps (boiling the pasta and making a bechemel sauce) and at the same time, make your lasagana taste amazing!

Do I have you convinced to try our recipe? Good, pour yourself a glass of wine and lets get started!

lasagna cut into squares about to be served

Tools You Need

A Word about Some Ingredients

A few ingredient choices can turn your lasagna from good to great. Here’s a few things:

The Fresh Lasagna Noodles

So far, we have just bought our noodles from the grocery store. You can find them in the cooler section. They make a world of difference in taste and texture compared to the dry noodles that you boil.

They are tender and they have flavor. Plus, they require no boiling ahead of time. You just take them out of the package and build your layers. Easy and better is a no brainer.

However, I told Debbie that next time I make lasagna, I’m going to make my own noodles. If store bought fresh is that much better, and it is, homemade would be out of this world good!

It’s actually quite easy to make your own pasta, and a million times more delicious, but it won’t be super quick like buying them. If you are as ambitious as me, try our fresh pasta recipe to learn how to make your own.

If you can’t find fresh noodles in your grocery store, you can buy them off amazon using this link.

The Cream

You have a few options for the cream in this recipe. You can use whipping cream, light cream, a mix of whip and light, or even coconut cream.

If you choose to use coconut cream, you can sometimes find it for sale, but for us in Canada, its tough. We can get coconut cream off Amazon here, or we can use canned coconut milk and scoop the cream off the top when you open the can. Don’t shake it first, you just want the thick cream.

We usually use an organic whipping cream that’s super thick and creamy. It makes my sauce taste amazing. But we have used coconut cream before and it was amazing as well.

The Mozzarella Cheese

Whatever you do, please don’t use the pre-shredded mozzarella. It’s actually got a coating of something on it (so it doesn’t stick) and it makes the cheese melt funny.

For lasagna, look for pizza mozzarella or another that has a high fat content. I’ve tried some that don’t melt nicely, but I’ve had pretty good results with any pizza mozzarella.

You can also try fresh mozzarella, this is on my list to try. It just melts so well! You would have to slice it, I think, as it may not shred that well.

pictures showing how to make bolognese sauce

How to Make Homemade Lasagna

Ok, lets get started. There are basically 4 layers to this lasagna:

  • homemade bolognese
  • ricotta
  • fresh noodles
  • mozzarella cheese

The first thing you have to get started is the bolognese.

How to Make Bolognese Sauce

Bolognese is an Italian meat sauce. It’s easy to make and a million times better than buying a jar of sauce!

  • It starts off with a combination of onions, carrots and celery sauteed in some butter or oil. We like butter! You cook these till they get nice and soft.
  • Then you add the meat and make sure to keep breaking up the ground beef until the pieces are quite small. This can take some work, but it makes the sauce better.
  • Add the seasonings to the meat while its cooking to make the meat very flavorful.
  • Add the tomatoes and paste and simmer on low for 5 – 15 mins.
  • When your done simmering the sauce, add the cream at the very end.

Tips for the Best Bolognese

  • make sure to cook the onions, carrots and celery enough so that they just melt into the sauce. You don’t want the sauce to have any bite to it from the veggies.
  • season the meat liberally. Be a little careful with the salt, but go buck wild on the onion and garlic powder. Don’t be stingy with the salt either, but just don’t go crazy.
  • spend the time and the elbow grease to break the meat into very small pieces. I don’t know why, but it makes the sauce taste better.
  • taste for seasoning at the end of the cooking process. If it tastes like it “needs something” then just add a touch more salt and retaste till you get it how you like it.
  • you want your sauce for this lasagna to be have lots of liquid because the noodles will absorb some of the sauce and you don’t want it dry. This is why we don’t say to simmer for longer than 15 mins. If your sauce gets thick, add some water.
  • for the cream, start with 1/2 a cup and then taste. Add up to 2 cups depending on your tastes. We like somewhere around 1 cup.

Wine in Bolognese Sauce

If you want to add wine, go for it. Wine is in classic bolognese sauce, but we’ve actually never tried it in our lasagna recipe. I think I might next time, just to see.

If you want to use wine, add it to the pan after the meat is cooked and before the tomatoes go in. Use red or white, whichever you prefer. I have used both white and red in my sauce (not for lasagna) and both are very good.

pictures showing how to layer the lasagna

Making the Layers

Once your sauce is ready, your ready to put your lasagna together!

  • Start with a thin layer of sauce on the bottom so the noodles don’t stick.
  • Then add your first layer of noodles. If your casserole dish is larger than the noodles, cut some of the noodles so you cover most of the layer. It doesn’t have to be perfect.
  • Next add a thick layer of sauce and spread it over top.
  • Another layer of noodles, then sauce.
  • Somewhere in the middle, add a layer of ricotta. On top of the ricotta, add a thin layer of sauce. We like only one layer of ricotta.
  • Then more noodles.
  • Repeat with the sauce and noodles till your dish is full. Finish with a thin layer of meat sauce.
  • Grate your cheese and spread it over the top. We like a thick layer of cheese, but its up to you.

Lasagna Questions Answered

Here are some frequently asked questions that you might have when making lasgana.

Do I have to use ricotta cheese?

Nope. If you don’t want to, don’t use it. If you prefer cottage cheese, go for it. If you want to leave it out all together, that’s find too.

Do I have to use bechamel sauce in lasagna?

Nope again. However, to get the best lasagna you need to either use bechamel or just add cream like we do. Adding cream is so much easier than making the bechamel sauce though.

Do I cover lasagna while it bakes?

Yes! If you don’t cover it, it can get dry. Cover it for the first 30 mins in the oven and then uncover for the last 15 so the cheese gets browned.

What can I use to cover my lasagna in the oven?

If you don’t have a casserole dish with a lid, you can use foil. Those work the best. In a pinch, you can try parchment paper wrapped tightly around it.

Can you make lasagna ahead of time?

Yes! You can make it ahead of time, then just cover and keep it in the fridge till you are ready to bake. Don’t leave it more than 2 days though.

Can you freeze lasagna?

Definitely. You can freeze it before cooking or after, but before is much better. Save yourself some time and make two lasagnas at once. Then cook one and freeze one. Then you just have to cook it when a craving strikes! Make sure to wrap it well when you freeze it though.

And there you have it. That’s all you need to know about making the best lasagna recipe. Honestly, it’s so good that even just writing this post makes me just want to go make it again.

a piece of lasagna in a bowl to show the delicious layers

Other Pasta Recipes You Might Like

If you’ve tried this homemade lasagna recipe then we would love it if you could rate the recipe by clicking on the stars in the recipe card and let us know how it turned out in the comments below.  We love hearing from you!  

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

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The Ultimate Homemade Lasagna Recipe

.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }
This lasagna recipe is the “ultimate” because it tastes like my favorite Italian restaurants lasagna, and it’s easier and quicker to make than your other favorite lasagna recipe!
Course Main Course
Cuisine Italian
Keyword homemade lasagna, lasagna
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 10 people
Calories 517kcal
Author Julie & Debbie

Ingredients

  • 1-2 packs fresh lasagna noodles
  • 750 g ground beef you could also do 500g
  • 1 large onion diced
  • 1/2 cup carrots diced
  • 1/2 cup celery diced
  • 4 cloves garlic minced
  • 1.5 tbsp salt
  • 1 tsp pepper
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tbsp italian herb blend or 1 tsp each thyme, oregano, basil
  • 1 tsp rosemary
  • 24 oz crushed tomatoes
  • 24 oz diced tomatoes
  • 1 tbsp tomato paste
  • 1/2 – 2 cups whipping cream, half & half or coconut cream add to taste
  • 500 g ricotta cheese
  • 500 g mozzarella cheese

Instructions

Make the Bolognese Sauce

  • Add some oil or butter to a big skillet with sides, or a pot.  Add the onion, carrot and celery and cook until they have softened. Add the ground beef and then the seasonings:  salt and pepper, onion powder, garlic powder, herbs.  Sometimes I like to add half the seasonings, then stir, then add the rest.   Cook till its browned.  Make sure to break up the beef as good as you can.  The smaller the bits of beef, the better it tastes (in my opinion!) 
  • Add the garlic and stir it in a bit. Add the cans of tomatoes and tomato paste and bring to a simmer and cook for a few mins or up to 15 mins.  Add the cream or coconut cream if you are going to add it.  As much or as little as you want.  Finally, add the water then remove from the heat. 

Make the Layers

  • If you are cooking your lasagna right away, preheat your oven to 375 degrees.
  • Start with a thin layer of sauce on the bottom so the noodles don’t stick. Then add your first layer of noodles. If your casserole dish is larger than the noodles, cut some of the noodles so you cover most of the layer. It doesn’t have to be perfect. Next add a thick layer of sauce and spread it over top. Another layer of noodles, then sauce.
  • Somewhere in the middle, add a layer of ricotta. On top of the ricotta, add a thin layer of sauce. We like only one layer of ricotta. Then more noodles. Repeat with the sauce and noodles till your dish is full. Finish with a thin layer of meat sauce. Grate your cheese and spread it over the top.

Bake the Lasagna

  • Place your lasagna dish on a baking tray to catch any drips while baking. Cover your dish with a lid or foil and bake your lasagna at 375 degrees for 30 mins. Remove the cover and bake an additional 15 mins or until the cheese is lightly browned.

Notes

Tips for the Best Bolognese

  • make sure to cook the onions, carrots and celery enough so that they just melt into the sauce. You don’t want the sauce to have any bite to it from the veggies.
  • season the meat liberally. Be a little careful with the salt, but go buck wild on the onion and garlic powder. Don’t be stingy with the salt either, but just don’t go crazy.
  • spend the time and the elbow grease to break the meat into very small pieces. I don’t know why, but it makes the sauce taste better.
  • taste for seasoning at the end of the cooking process. If it tastes like it “needs something” then just add a touch more salt and retaste till you get it how you like it.
  • you want your sauce for this lasagna to be have lots of liquid because the noodles will absorb some of the sauce and you don’t want it dry. This is why we don’t say to simmer for longer than 15 mins. If your sauce gets thick, add some water.

Nutrition

Calories: 517kcal | Carbohydrates: 14g | Protein: 32g | Fat: 37g | Saturated Fat: 19g | Fiber: 3g | Sugar: 7g

The post The Ultimate Homemade Lasagna Recipe appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails

Easy Homemade Wonton Soup

No need for takeout – make this incredibly easy wonton soup at home.

Just a few ingredients are needed for this rich and flavorful broth. The wontons also only have a few ingredients, and once you get the hang of wrapping them, you will put this together in no time.

One quick tip – make a big pot of broth and then only drop in the wontons you plan on eating that night and freeze the rest. The next day you can pull out your pot of broth, heat it up and drop the frozen wontons in. This worked much better for us than cooking all the wontons at once as they would be soggy the next day.

Enjoy!

Easy Wonton Soup
Adapted from: Spend With Pennies

The Broth 

Broth Ingredients

  • 3 32 oz cartons chicken broth (not low sodium)
  • 1 bunch green onions, chopped
  • 4 cloves garlic, peeled
  • 4 slices of fresh ginger
  • 3 Tbsb low sodium soy sauce
Broth Directions
  • Add all broth ingredients to a large pot and bring to a boil.
  • Reduce to a simmer for one hour.
  • Once ready to cook your wontons, remove the garlic and ginger and increase to a steady simmer. 
  • Drop wontons in and let cook about 6 minutes. Serve immediately. 

The Wontons

Wonton Ingredients
Note: I made 50 wontons with these ingredients. The broth will be able to cook 30 total; the rest of the wontons can be frozen for future use. 

  • 1 package wonton wrappers (50)
  • 1 lb ground pork
  • 1 bunch green onions, finely chopped
  • 2 tsp freshly grated ginger
  • 3 Tbsp soy sauce
  • 2 tsp sesame oil
  • 3 tsp cornstarch 
  • Other things needed: water, flour (about 2 Tbsp), parchment paper
Wonton Directions
  • Mix the pork, green onions, ginger, soy sauce, sesame oil and cornstarch in a large bowl until combined. 
  • Prep your area – put a small bowl of water and a small plate of flour near your wrapping station. Line a baking sheet with parchment paper. Place a clean cutting board or other flat surface in front of you.
  • There are several ways to wrap wontons and they all work! I used this process, but you could take a look at some videos online before choosing how to wrap yours: Place a wonton wrapper on the cutting board. Spoon 1 tsp of the filling onto the center of the wrapper. Wet the edges with water, and then fold the wonton wrapper in half to form a triangle, pressing the edges together tightly. Wet the 2 pointed ends and pull them together, pinching tightly. Dip the bottom in flour and place on your parchment paper lined baking sheet. 
  • Continue until you have wrapped all of your wontons. 
  • At this point, either place them in the freezer and once frozen place in freezer baggies, or drop into the broth to cook. Or do like I did – cook half and freeze half! 


Originally posted at Maryellens Cooking Creations

Ground Beef and Pork Burger Recipe (with Freakishly Good Homemade Mayo)

The best and easy to make ground beef and pork burger recipe! These homemade burgers are so juicy and meaty with the best homemade mayo that you have ever had on top!  Once you try these burgers, you will never buy store bought burger patties again.

Gourmet burgers made at home = huge summer bbq win!

a beef and pork burger in a bun with onions, pickles, bacon, tomato, lettuce and cheese!

Whats the best meat to use for burgers?

The best meat to use in this beef and pork burger recipe is:

For the Beef:  regular ground chuck. Don’t buy the lean ground, you want a decent amount of fat in the burgers.  Look for an 80/20 mix of meat and fat.

You can also use ground sirloin or ground sirlon for extra beefy flavor, but they are more lean so you will want to mix in some fatty meat as well.

For the Pork: regular ground pork.  Not ground sausage!  You just want plain ground pork.  Again, not too lean.  Fat equals flavor and will keep your burgers super juicy!

Should you put breadcrumbs in burgers?

Nope! No also to eggs, onions, or any other veggies.

We used to make our home made burger patties with bread crumbs, egg, and spices, but we saw a show on the Food Network about burgers being the best with only meat and seasoning and said that anything else was meatloaf, not a burger.  Which is actually pretty accurate lol.

We gave it a shot and we will never go back to using anything but just meat and seasonings in our homemade burger recipe.  It tastes so delicious and meaty and we think it goes the best with all the toppings and sauce.   You just need to remember to liberally season the patties with salt and pepper.

Whats fat percentage is best for burgers?

80% lean protein and 20% fat is the best meat to fat ratio for burgers. More fat than that and the burgers will shrink excessively, less fat than that and the burgers will be dry and not juicy.

burger with the bun top leaning against it and melted cheese on top

Tools You Will Need

  1. Burger Press – make perfectly formed burgers of specific sizes with this tool.  Debbie’s got one and I need to get myself one.  I love hers.
  2. Lodge Cast Iron Griddle – I have this exact reversible grill pan.  Heats up like a hot damn and cleans like a breeze.  I love how it gets crispy bits all over the burgers when I use the flat side.  Way cheaper on Amazon than what I paid (just FYI).  I paid $75 for mine…
  3. Le Cruset Cast Iron Griddle – this is the grill pan we are coveting.  Its reversible too and also enameled.
  4. Cast Iron Scrapers – these tools are indispensable if you use cast iron regularly.  I LOVE LOVE LOVE mine.  The make clean up so much easier.
  5. Food Processor or Blender – you need one of these to make the homemade mayo.  Either works.

How to Make the Burger Patties

Fresh ground meat is the best for burgers.  You want to see the strains of ground meat in your package.  Don’t use meat that has been stuffed into a bag, it will be too dense for a perfect juicy and tender burger.  If you can grind your own meat, its even better.

When you mix the beef and pork together, mix gently and only just enough.

Debbie has this awesome little tool for making burger patties.  It measures o

ut the patty in 1/4 lb, 1/3 lb and 1/2 lb measurements so you know your patties are all the same size.  If your like me and you like things to be even, or if your like Debbie and need every kitchen gadget you can get your hands on, then you need one of these!

But still remember to BE GENTLE when you press your burgers into patties.

Seasonings for Burger Patties

Only salt and black pepper makes the best meaty tasting burger!  Use salt liberally.

How to Cook Burgers

You can cook them on a hot bbq grill and that will taste great, but our favorite way to cook burgers is on a flat cast iron grill.  You can use it on the BBQ or on the stove.  Either way the pan or BBQ needs to be hot hot hot! With a hot flat grill, the burger will get these delicious charred crunchy bits that just make your homemade burgers amazing.

  • Put the burger on the hot pan and leave it alone till the top turns purple and the fat and juices start to come up on the top. This will take about 5 mins.
  • Then flip only once.
  • Don’t push the burger down on the pan or grill!  That will literally squish out the juiciness.
  • Cook for another 4 or so mins.

The best way to eat a pork and beef burger is cooked to medium.  Just a tiny tiny bit pink in the middle.  Not completely well done.

How Can You Tell They Are Done

There are a few ways to tell that your burgers are done:

  • the best way: use a meat thermometer and cook until the temperature reaches 150 degrees F.
  • you can feel the burger and if it feels more firm than soft, its likely done.
  • cut it open and look for just a slight touch of pink.  Or no pink at all if you like your burgers well done.

We prefer to use a meat thermometer because its accurate without cutting into the burger. Cutting into the burger causes the juices to run out.

burger cut in half to show all the goodness inside

Tips for the Best Burger

  • Prepare your buns and toppings first.  Then cook the burgers.
  • Do not overwork your meat.
  • Make an indentation in the center with your thumb to stop it from doming in the center.
  • Season patties generously with salt and pepper just before you cook them.
  • Don’t overcook them! This is why a meat thermometer comes in very handy.

The Best Burger
Buns

In
our opinion, the best burger bus are either brioche buns, pretzel buns or
potato buns. Its best to buy them as fresh as you can from your local bakery or
you can try making them at home! Debbie often makes ours and they are so good.
Here are a couple recipes:

Best Burger
Toppings

We
love our burgers with cheese, onions, tomato, pickles, lettuce, a kick ass
burger sauce, and maybe a little mustard.  We also like bacon on our
burgers.  But your burger could have any of these:

  • mayo, mustard, or ketchup
  • crispy lettuce
  • tomato slices – beefsteaks are
    the best in our opinion
  • dill pickles or sweet pickles
  • sliced raw onions
  • caramelized onions
  • sauteed mushrooms
  • cheese of any kind
  • crispy bacon slices
  • avocado

What
are your favorite toppings?  Have we missed them here?

How to Make
Homemade Mayonnaise

The
sauce that we made for these homemade burgers is the star of the show, after
the burgers themselves of course.  It’s so easy and you can flavor it
exactly the way you want to. I love a messy burger that’s got just enough
sauce, but not with tons of mayo, if you know what I mean, and this sauce makes
that happen. This is how you do it:

  • In a food processor or blender,
    combine the egg, lemon juice, mustard, garlic clove and process until nice and
    foamy.
  • With the food processor or
    blender running, pour in the oil in a very thin trickle until the mixture
    becomes thick.
  • Then pour it into a bowl and
    stir in the tomatoes, paprika, cajun spice and seasoning by hand.

It makes a burger sauce
that’s so much more flavorful than regular old mayo.

two burgers with all the toppings and fries on the side

Other Burger
Recipes You Might Like

Recipes to Serve
with Your Burgers

If you’ve tried this homemade ground beef and pork burger recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below.  We love hearing from you!

We love to see your creations!  Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM

Print

Beef and Pork Homemade Burger Recipe with Freakishly Good Homemade Mayo

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The best and easy to make homemade burger recipe! Pork and beef burger patties that are so juicy and meaty with the best homemade mayo that you have ever had on top!  Once you try these burgers, you will never buy store bought burger patties again.
Course Burger, Main
Cuisine Canadian
Keyword beef and pork burger, burger recipe, homemade burger
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 burgers
Calories 433kcal
Author Julie & Debbie

Ingredients

FOR THE BURGER

  • 1 kg regular ground beef
  • 500 g regular ground pork
  • salt and pepper

FOR THE MAYO

  • 1 large egg
  • 1/2 lemon juiced
  • 1 tbsp mustard
  • 1 clove garlic
  • 1 tsp smoked paprika
  • 1 tsp cajun spice
  • 1 tomato seeds removed and diced
  • 1 cup olive oil or MCT oil or avocado oil
  • salt and pepper to taste

TOPPINGS

  • tomato slices
  • pickles
  • bacon
  • onions
  • lettuce
  • mushrooms
  • cheese
  • banana peppers
  • hamburger buns

Instructions

FOR THE BURGERS

  • In a large bowl mix the two types of meats gently. Dont over mix them so they stay nice and juicy.
  • Form 8 large balls with the meat and then gently flatten into patties. If you have a burger maker tool, make the burgers about a generous 1/4 lb each.
  • Season well with salt and pepper.
  • Turn the BBQ on to about 450 degrees.  Place a cast iron flat grill on the BBQ.  When the BBQ is hot, cook the burgers on the flat grill about 4 mins on each side.  The internal temperature should be about 150 degrees when they are done. 
  • If you are putting cheese on the burgers put it on after about 3 mins on the second side and close the lid so the cheese melts.  Remove from the BBQ when the burgers are done.   If you can, let the burgers rest for 5 mins before serving. 

FOR THE MAYO

  • In a food processor, combine the egg, lemon juice, mustard, garlic clove and process until foamy.  With the food processor running, pour in the oil in a very thin trickle until the mixture becomes thick.  By hand, stir in the tomatoes, paprika, cajun spice and seasoning.

TO ASSEMBLE

  • Place just a little sauce on the bottom bun, add all the toppings and the burger in whatever order you like and serve! 

Nutrition

Serving: 1burger patty – no bun or toppings | Calories: 433kcal | Protein: 33g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 130mg | Sodium: 117mg | Potassium: 548mg | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 3.2mg

The post Ground Beef and Pork Burger Recipe (with Freakishly Good Homemade Mayo) appeared first on Cooks With Cocktails.

Originally posted at Cooks with Cocktails

Easy Pork Ramen

One of my favorite things about visiting my sister and brother-in-law in Portland, Oregon, (besides seeing them and my adorable new nephew!!) is the food scene. I have had some of my best meals in this great town – seriously, even the airport has such a great restaurant  – The Country Cat – that I go back to the airport early JUST so I can eat there. Plus, I am lucky to have foodies in my family who enjoy taking me to great places! 
The first time I went out there I got to experience something for the first time – ramen. Confession… I didn’t have my first real bowl of ramen until I was 40.  It’s not because I didn’t want to try it, we just don’t have any ramen places around here! 
The next summer when I visited we went to the Pine Street Market, a very cool food hall. Walking around this place is like a trip to heaven for a foodie. Nine of the city’s best chefs and restaurants all in one place! How do you decide what to eat? 
I went with ramen, as well as some pork buns from another spot, and once again, my meal in the great PDX did not disappoint. Rich, salty broth with curly noodles, scallions, spinach, and thinly sliced pork. This soup IS a meal. 
When I returned home I was craving ramen so badly that I had to try to recreate it. I thought back to the few times I had ramen and just went based on my memory of the flavors and ingredients.

I made a chicken stock-based broth with soy sauce, rice vinegar, and a few other ingredients. We filled our bowls with mushrooms, scallions, thinly sliced grilled pork, noodles, and an egg. Craving satisfied!

Note: you can sub any protein for the pork. The last time I made it I used crispy, pan-seared tofu. You could also use chicken, beef, shrimp, mussels, clams, etc – really anything you like! Experiment with different flavors and ingredients, too – add a dash of fish sauce, dried kelp, bonito flakes, grated carrots, miso paste, sprouts, or oyster sauce.



Easy Pork Ramen
Original Recipe by Mary Ellen of Mary Ellen’s Cooking Creations

Ingredients 

  • 1 tsp olive oil
  • 2 cloves of garlic, pressed 
  • 1 tsp ginger (I used the jarred ginger – prefer the consistency)
  • 32 oz low sodium chicken broth
  • 2 Tbsp low sodium soy sauce
  • 1 tsp rice wine vinegar
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 bunch green onions – stems cut at 2 inches, the rest chopped 
  • 1 c sliced shiitake mushrooms
  • 1 tsp miso paste
  • 2 soft or hard-boiled eggs (your preference)
  • 1 grilled pork chop, thinly sliced *
  • 8 oz cooked noodles of your choice (soba, ramen, Chinese noodles)
  • Optional: bok choy, napa cabbage, kale, or spinach
  • Optional for serving: Sambal Oelek 
* I season the pork chop with salt and pepper and grill it to 140 degrees; let rest 5 minutes before slicing. 
Directions

  • Heat olive oil in a pot
  • Add the garlic and ginger; saute 1 minute
  • Add the broth, soy sauce, rice wine vinegar, sesame oil, mirin, and green onion stems. Bring to a steady simmer and then reduce to a low simmer for 15 minutes.
  • Remove the green onion stems and add the mushrooms. Let simmer 3 minutes. 
  • If using greens, add them to the pot for one minute before you are ready to serve. 
  • Remove from the heat and stir in the miso until combined. 
  • To plate: Put noodles, chopped green onions, greens, mushrooms,
    and sliced pork in a bowl. Pour broth on top and garnish with Sambal and an egg. 
Quick and Easy Pork Ramen! A rich, miso broth with mushrooms and bok choy. Add noodles, sliced pork, green onions, an egg, and sambal. Weeknight meal!

Originally posted at Maryellens Cooking Creations

Classic Chicken Pot Pie



Classic Chicken Pot Pie – comforting, traditional home cooking from scratch. 

When Jon and I got married I really didn’t cook much at all. I was a vegetarian at the time, so I had the tofu and vegetable stir fry meals perfected, and could make stuffed peppers and tacos using both real and “fake” ground meat, but that was about it. Jon loves to tell the story of the first time we hosted dinner for friends and I decided to make a roast pork tenderloin. I wanted to infuse it with some garlic flavor, so instead of marinating or rubbing it, I decided to put full cloves of garlic in the pork. Well, that’s fine and all, but I didn’t push the cloves all the way in, so they were all sticking up all over the pork. Jon jokes that I made porcupine pork. Not my proudest moment, but I was inspired to learn more and keep trying. I started reading recipes like crazy, but never liked to cook from them exactly, not even the first time making something new. That is what started my love of experimenting and cooking, and is a big part of why I don’t like to bake – too much measuring!! I’d rather wing it and go on flavors. I started this blog almost 10 years ago when I was still very much a beginner. I look back at some of my recipes from 10 years ago and besides being horrified at the pictures, they make me laugh but also smile because I see how much I have learned. And I’m so glad that I truly LOVE to cook and that my daughter thinks I am the best cook ever 🙂 It is for that reason that I have started to revisit some of my much older posts not only to take updated pictures, but to make some changes to the recipes. Most recently I updated a Chicken Pot Pie recipe. 

Chicken Pot Pie is such a comforting and traditional dish. And really, it’s not that hard to make, even completely from scratch. Ok, I can’t lie – you know that I didn’t make the crust from scratch. But with so many good store bought pie crusts out there, I don’t see a reason.What is important to me is a good stock as the base. You won’t find any cream soups in this recipe. 

So here it is – my updated Classic Chicken Pot Pie based on my old adaptation of a Martha Stewart Recipe. 

Don’t be overwhelmed by the list of ingredients and steps. I’ll break it down like this for you – Step 1 – cook your chicken which also is the stock making step. Step 2 – chop and saute your veggies.

Step 3 – add liquid to make the sauce. Step 4 – put in a dish, cover with pie crust and bake. Enjoy!!!

One final tip before we get to the recipe. Look at that picture above – see how some of the sauce bubbles out and down the sides of the dish? To avoid making a total mess of your oven, place a large piece of foil or a cookie sheet on the rack below the rack the pot pie is on to catch any drips. 



Classic Chicken Pot PieLoosely adapted from Martha StewartIngredients
For Step 1: 

  • 2 boneless, skinless chicken breasts
  • 2 sprigs of fresh thyme
  • 1 tsp whole black peppercorns
  • 2 bay leaves
  • 1 stalk of celery cut into chunks
  • 1 yellow onion, roughly chopped
  • Salt and pepper
  • 2 c low sodium chicken broth
  • 1 c water
For Step 2: 
  • 4 Tbsp butter
  • 1 brown Russet potato, diced into small bit sized pieces (if you do this ahead of time, just store the diced potatoes in a bowl covered with water)
  • 1 large carrot, peeled and diced (same size and potato pieces)
  • 1/2 red pepper, chopped
  • 1/2 yellow onion, chopped
  • 4 large white mushrooms, chopped
  • 1/4 c frozen corn
  • 1/4 c frozen peas
  • 1/2 tsp each salt and pepper
For Step 3: 
  • 4 Tbsp flour
  • 2 cups of reserved stock (from step one, cooking the chicken)
  • 1/2 c heavy cream
For Step 4: 
  • 1 refrigerated pie crust
Directions
  • Step 1: Place the chicken in a pot with the thyme, peppercorns, bay leaves, celery, onion, pinch each of salt and pepper. Add the chicken broth and then add water slowly until your chicken is just covered. Bring to a boil and then let simmer until the chicken is cooked through (180 degrees), about 15-20 minutes. Remove the chicken to a plate. Pour the contents of the pot through a colander into another pot; discard what is left in the colander and reserve the stock. Cut chicken into bite sized cubes.
  • Preheat your oven to 375 degrees. 
  • Step 2: Melt the butter in a large saute pan. Add the potatoes and saute for 5 minutes, until turning translucent. Add the carrots, red pepper and onion and saute for 3 minutes. Add the mushrooms, peas and corn and stir. Season with salt and pepper. 
  • Step 3: Add the flour to the pan and stir, coating all of the veggies. Slowly add the stock, stirring as you add it to thicken the sauce. The slower you add the sauce, the thicker you will be able to make your sauce. Once you have added all of the stock, add the cream and stir. Bring to a simmer, stirring often, and let simmer 5 minutes. Stir in the chicken. 
  • Step 4: Transfer the chicken-veggie mixture to a deep dish pie plate. Top with the pie crust, cutting off anything hanging over the edges. Cut a few slits in the top. Bake until the crust is golden, about 30 minutes. Make sure you put a piece of foil or a cookie sheet on the rack below the pie as it may bubble over. 
  • Let the pot pie sit for several minutes before serving. 
  • Tip: makes great leftovers! 

Originally posted at Maryellens Cooking Creations

Spicy Quinoa Corn Chowder

A take on corn chowder using quinoa instead of potatoes, and with a spicy kick!

On Christmas Eve we were hanging out with family at my parents’ house. My cousin handed my daughter a gift that she immediately started to open. When she got some of the paper off, she saw the American Girl logo on the box and started to get really excited. Meanwhile, we are all sitting there thinking “oh no, she thinks it is a doll.” There is no way it was a doll, it was a flat, square box. She continues to rip off the paper as we all hold our breath. Well, once she saw that the box contained her own set of cooking utensils, she screamed “YES!!!!” over and over and kept jumping up and down. BEST reaction EVER, and my cousin wins the prize for best gift ever! 

In addition to the cooking tools, we gave our daughter a set of plastic chopping knives, so she now has her own drawer in the kitchen with all of her tools. Every time she is ready to cook with me she pulls out every single tool, even if she only needs a knife and a spoon, grabs her stool and gets to work. 

The last time we cooked together we made this Spicy Quinoa Corn Chowder – a hearty yet healthy soup using quinoa in place of potatoes, and only a touch of cream. 

I like a bit of kick in my corn chowder, so the minced jalapeno adds just the perfect amount. I round it out with some chili powder and cumin for that smoky flavor. The next time you want a chowder, try using quinoa – it worked so well in this soup and one cup was a delicious and filling lunch. 

Spicy Quinoa Corn ChowderOriginal Recipe by Mary Ellen of Mary Ellen’s Cooking Creations
Ingredients

  • 1 Tbsp light olive oil
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • 1 small onion, diced
  • 1 jalapeno, seeds and stems removed, minced
  • 1/2 red bell pepper, diced
  • 1 clove of garlic, minced
  • 1 sm can creamed corn
  • 3/4 c frozen corn
  • 1/2 c quinoa, rinsed
  • 1 tsp each chili powder and cumin
  • 1/2 tsp each salt and black pepper
  • 4 c low sodium chicken (or vegetable) broth
  • 1/2 c light cream
Directions
  • Heat olive oil in a large soup pot or Dutch oven
  • Add the carrots, celery and onion; saute 2 minutes
  • Add the jalapeno, garlic and red pepper; saute 2-3 minutes
  • Add the frozen corn and creamed corn; stir
  • Add the quinoa and spiced, stir to combine
  • Add the broth and bring to a boil. Cover, lower heat and let simmer 15-20 minutes until quinoa has cooked through.
  • Add the cream and stir. Adjust seasoning if necessary

Originally posted at Maryellens Cooking Creations