White Chicken Chili

A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.

A bowl of chicken chili with cilantro and sour cream in the background.

If you are a fan of chili and have not yet tried White Chicken Chili, you must!

Although this chili is not technically white, it is softer and lighter in color than a traditional tomato based chili. My recipe is a bit richer in color than most and has a nice, creamy texture which is a requirement for chili in my book.

A bowl of chicken white bean chili with toppings shot from over the top.

White Chicken Chili vs. Traditional Chili

What makes White Chicken Chili different than traditional chili? Most obviously, it calls for chicken in place of beef. In addition, there are no tomato products of any type and instead, it has a deliciously seasoned chicken broth base. And, finally, white chili should include only white or lighter colored beans, so leave the red kidney and black beans in the pantry. Peppers are an important component as well, but if you are sensitive to heat, you can easily control the spice level and I’m going tell you how!

Ingredient Notes

The ingredients for White Chicken Chili with text overlay.
  • Chicken – You’ll need about 1 1/2 pounds of boneless, skinless chicken breast.
  • Beans – Creamy white cannellini beans are a must for this chili but I also like to add some pinto beans. Feel free to go with all white beans if you prefer. A combination of cannellini and small white beans works very well.
  • Peppers – Jalapeno and poblano – one of each. If you’re wary of spicy food, don’t fear the poblano pepper. They are very mild but add an utterly delicious flavor to this chili. The heat will come from the jalapeno and if you’re sensitive, you can control the heat level by doing a thorough job of removing the membranes and seeds from inside the peppers before dicing them. For a spicier chili, leave some of those seeds.
  • Onion – Diced yellow onion.
  • Broth – You want to go with a low sodium chicken broth and season to taste.
  • Seasoning/Garlic – Chili powder, cumin, coriander, oregano, salt and fresh ground black pepper. A flavorful, aromatic mix. You’ll also need some minced garlic.
  • Oil – Use a neutral oil like canola or vegetable oil.
  • Milk – A little 2% or whole milk to add some creaminess.
  • Cornstarch – Combined with the milk, it makes a slurry that helps to thicken the chili.

How to Make White Chicken Chili

Chicken, onion, and peppers are cooked with spices in a pot.
  1. Cut chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons vegetable oil and place over medium-high heat. Add chicken and saute for 4 to 5 minutes, or until nicely browned. While cooking, season with 1/2 teaspoon salt and fresh ground black pepper, to taste. Remove from heat and use a slotted spoon to transfer chicken to a plate. Set aside.
  2. Return pan to medium heat and add onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute.
  3. Season the vegetable mixture with remaining 1/2 teaspoon salt, fresh ground black pepper, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and 1 teaspoon oregano.
  4. Cook and stir for a minute or two or until fragrant.
White beans are smashed and added to a pot with broth.
  1. Rinse and drain one can of cannellini beans, transfer to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain remaining can of cannellini beans and pinto beans (do not mash) and set aside.
  2. Add the mashed beans and whole beans to the pot.
  3. Add the browned chicken and chicken broth. Stir well to combine the liquid with the mashed beans. Increase heat to high and bring mixture to a boil. Reduce heat to low, cover the pot, and simmer for 20 to 30 minutes.
  4. Combine the milk and cornstarch and stir it into the chili. Simmer over low heat until thickened.
A ladle rests in a pot of white chicken chili.

Serving Suggestions

Set out the toppings you love and let everyone build their own bowl full of deliciousness. Topping choices include shredded cheese, sour cream, avocado, and cilantro. And, don’t forget the tortilla chips!

A bowl of chicken chili surrounded by a pot and tortilla chips.

Storage Tips

Refrigerator

Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.

Freezer

Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

A bowl of white chicken chili shot from over the top.

More Comforting Chicken Recipes

A spoon hovers over a bowl of chili.

This post was originally published on September 21, 2015. It has been updated with new text and images.

A bowl of chicken chili with cilantro and sour cream in the background.
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White Chicken Chili

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A delicious blend of chicken, spices, beans, and peppers come together to create this hearty White Chicken Chili. A bowl of this flavorful chili will warm you up from the inside out.
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 365kcal

Ingredients

  • 1 ¼ to 1 ½ pounds boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt divided
  • freshly ground black pepper to taste
  • 2 14.5 ounce cans cannellini beans
  • 1 14.5 ounce can pinto beans
  • 1 cup chopped onion
  • 1 medium jalapeno pepper seeded as desired and diced
  • 1 medium poblano seeded and diced
  • 1 teaspoon minced garlic
  • 2 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon oregano
  • 4 cups low sodium chicken broth
  • ¼ cup milk 2% or whole
  • 2 tablespoons cornstarch

Optional Toppings

  • shredded Monterey Jack cheese
  • avocado
  • cilantro
  • sour cream

For Serving

  • tortilla chips

Instructions

  • Cut the chicken into small bite-size pieces. Coat the bottom of a Dutch oven or large pot with two tablespoons canola or vegetable oil and place over MEDIUM-HIGH heat. Add the chicken and sauté for 4 to 5 minutes, or until nicely browned. While cooking, season with ½ teaspoon salt and freshly ground black pepper, to taste. Remove from the heat and use a slotted spoon to transfer the chicken to a plate and set it aside.
  • Meanwhile, rinse and drain one can of cannellini beans, transfer them to a small bowl and lightly mash with a potato masher or the back of a spoon. Set aside. Rinse and drain the remaining can of cannellini beans and pinto beans (do not mash) and set them aside.
  • Return the pot to MEDIUM heat and add the onion and peppers. Cook, stirring frequently, for several minutes until softened. Add 1 teaspoon minced garlic and cook, stirring, for another minute. Season the vegetable mixture with remaining 1/2 teaspoon salt, freshly ground black pepper, chili powder, cumin, coriander, and oregano. Cook and stir for a minute or two or until fragrant. Add the chicken broth, mashed beans, whole beans, and the browned chicken, stirring well to incorporate the mashed beans. Increase heat to HIGH and bring the mixture to a boil. Reduce the heat to LOW, cover the pot and simmer for 20 to 30 minutes.
  • In a small bowl or measuring cup, combine milk with cornstarch. Stir the mixture into the chili and simmer over LOW heat until thickened.
  • Serve with optional toppings and tortilla chips.

Notes

Storage Tips
Refrigerator
Transfer any leftover White Chicken Chili to an airtight container and promptly refrigerate. Use within 3 to 4 days or freeze for longer storage. Chili can thicken quite a bit upon chilling so add additional broth or a little water when reheating, if needed.
Freezer
Transfer the completely cooled chili to zippered gallon-size plastic storage bags. Push out the excess air, close the bags, lay them flat and freeze them solid. Once frozen, the bags can be stacked in your freezer to save space. For the best quality, use the chili within 3 to 4 months. To reheat, safely thaw the bags of chili in the refrigerator, then warm it on the stove or in the microwave.

Nutrition

Calories: 365kcal | Carbohydrates: 41g | Protein: 35g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1042mg | Potassium: 803mg | Fiber: 11g | Sugar: 3g | Vitamin A: 349IU | Vitamin C: 23mg | Calcium: 163mg | Iron: 6mg

Loosely adapted from Taste of Home

The post White Chicken Chili appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

Creamy Beef and Shells

Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!

A spoon scoops beef and shells in a skillet.

This Creamy Beef and Shells recipe put me in a good mood after a recent very looooong day of bookkeeping. Hello, tax season. Recipes that can change a mood are keepers.

Full disclosure, I really, really didn’t feel like cooking dinner that night and the fact that I’d been knee deep in receipts and spreadsheets all day seemed liked the perfect excuse to order out. But, this recipe is so darned quick and easy and exactly the comforting kind of meal you need after hours of mind-numbing work. It is also super kid-friendly, but my big guys love it! Think slightly more refined Hamburger Helper made from scratch and you’ve got the basic idea.

A bowl of pasta shells with beef and a creamy sauce shot from over the top.

So, why the mood change? Because I had this yummy pasta dish ready to serve with so little effort that it made me smile. The rave reviews earned these Creamy Beef and Shells and well deserved spot in my quick and easy pasta recipe collection. Right along side my Chicken and Spinach Skillet Pasta and Meaty Tortellini Skillet.

Ingredient Notes

The ingredients for Creamy Beef and Shells with text overlay.
  • Medium pasta shells are a classic choice for this dish but elbow macaroni or penne will also work.
  • A blend of dry seasonings including garlic powder, paprika, chili powder, and Italian Seasoning creates a savory and delicious flavor profile for the sauce.
  • Canned tomato sauce is the base for the creamy sauce.
  • Heavy cream or half and half balances out the tomato-based sauce to creamy perfection.
  • Sharp cheddar cheese adds additional cheesy goodness and great flavor. Although optional, I recommend finely grating some Parmesan cheese for garnishing the individual servings.
A closeup of a skillet full of pasta shells with a creamy sauce and ground beef.

How to Make Creamy Beef and Shells

Cook your pasta about 1 minute shy of the package directions and while it’s cooking, get started on the beefy, creamy sauce.

Ground beef, spices, broth, and tomato sauce cook in a skillet.
  1. Cook the ground beef and onion in a little olive oil, breaking up the beef with a spoon until browned and crumbled. Drain the excess fat from the skillet and return it to the heat. Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  2. Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  3. Slowly add the beef broth, stirring as you add it.
  4. Stir in the tomato sauce.
Cream, cheese, and pasta are added to sauce in a skillet.
  1. Increase the heat and bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  2. Add the heavy cream or half and half.
  3. Add the cheddar cheese.
  4. Stir in the cooked pasta and cook until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.

Serving Ideas

A bowl of pasta next to a big salad and garlic bread.

Storage Instructions

Refrigerate

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

A fork lifts a bite of Creamy Beef and Shells from a bowl.

More Easy Pasta Recipes

A spoon scoops beef and shells in a skillet.

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Creamy Beef and Shells

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Tender shell pasta in a meaty, deliciously seasoned tomato cream sauce. Creamy Beef and Shells is an incredibly comforting skillet pasta recipe that is ready in 30 minutes, start to finish!
Course Main Course, Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 6
Calories 416kcal

Ingredients

  • 10 ounces medium pasta shells about 3 cups (can use elbows or penne, if desired)
  • 1 tablespoon olive oil
  • 1 pound 90% lean ground beef
  • ½ cup diced yellow onion
  • 2 teaspoons Italian seasoning
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ¾ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth
  • 15 ounce can tomato sauce
  • ½ cup heavy cream or half and half
  • 1 cup shredded sharp cheddar cheese
  • shredded Parmesan for garnish (optional)

Instructions

  • Boil the pasta 1 minute shy of the package directions.
  • Meanwhile, heat olive oil in a large skillet over MEDIUM-HIGH heat. Add the ground beef and onion and cook, breaking up the beef with a spoon until browned and crumbled, about 4 or 5 minutes. Drain the excess fat from the skillet and return it to the heat.
  • Add the Italian seasoning, chili powder, paprika, garlic powder, salt and pepper. Cook, stirring for 2 to 3 minutes.
  • Sprinkle the flour over the beef and cook, stirring, for about 1 minute.
  • Slowly add the beef broth, stirring as you add it. Stir in the tomato sauce and increase the heat to MEDIUM HIGH. Bring the mixture to a boil then reduce the heat and simmer for about 10 minutes, or until slightly thickened.
  • Stir in the heavy cream or half and half and cheddar cheese. Stir in the cooked pasta and continue to cook for about 1 minute, or until warmed through. Remove from the heat and let it rest for 5 minutes before serving. It will continue to thicken a bit as it rests.
  • Garnish individual servings with Parmesan, if desired.

Notes

Leftovers should be transferred to an airtight container and refrigerated. Consume within 4 to 5 days for the best quality.

Make it a Freezer Meal

Creamy Beef and Shells can be frozen for meal prep or longer storage of leftovers. Allow the finished recipe to cool to room temperature then transfer it to a freezer safe, airtight container or plastic freezer bag, squeezing out any excess air. Label with the contents and date and freeze for up to 3 months.

Reheating

If frozen, allow the pasta to safely thaw in the refrigerator overnight. When ready to serve, warm it in a skillet on the stove. You may want to add a little water or additional cream to thin the sauce a bit. Individual servings can be warmed in the microwave, if preferred.

Nutrition

Calories: 416kcal | Carbohydrates: 24g | Protein: 26g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 996mg | Potassium: 751mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1162IU | Vitamin C: 6mg | Calcium: 189mg | Iron: 4mg

The post Creamy Beef and Shells appeared first on Valerie’s Kitchen.

Originally posted at From Valeries Kitchen

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

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

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

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Originally posted at Julias