Picture this: flaky, tender salmon, enveloped in a fragrant herb crust, and drizzled with a tangy, creamy mustard sauce. It’s the kind of dish that feels both elegant and comforting, perfect for a weeknight dinner that feels special or a relaxed weekend gathering. Today, I’m sharing my go-to recipe for herb-crusted salmon with a vibrant mustard sauce that’s guaranteed to become a new favorite.

Herb Crusted Salmon

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

Preheat the oven to 400 degrees.

In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic.

Place the salmon on a cooking sheet lined with parchment or foil. Brush the salmon with melted butter and season with salt and pepper. Squeeze 1/2 of a lemon over the top.

Sprinkle the crumb mixture over the salmon and pat down. Bake in the oven for 13-20 minutes.

While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon. Add salt and pepper to taste. Remove salmon from oven, top with mustard sauce and enjoy!

Herb Crusted Salmon with Mustard Sauce

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• Author: Jen

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Description

This Herb Crusted Salmon with Mustard Sauce is both elegant and comforting and perfect for a weeknight dinner!

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Ingredients

• 1lb Salmon
• 2 TBSP melted butter
• 1 lemon, cut in half
• Salt and pepper

Topping:

• 3/4 cup Panko bread crumbs
• 2 TBSP olive oil
• 2 TBSP chopped parsley
• 2 TBSP shredded parmesan cheese
• 3 cloves garlic, mined’
• Salt and pepper

Mustard sauce:

• 1/3 cup mayonnaise
• 1/4 cup sour cream
• 1 TBSP Dijon mustard
• 1 TBSP fresh lemon juice
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400 degrees
2. In a small bowl, combine the bread crumbs, olive oil, chopped parsley, cheese, and garlic
3. Place the salmon on a cooking sheet lined with parchment or foil
4. Brush the salmon with melted butter and season with salt and pepper
5. Squeeze 1/2 of a lemon over the top
6. Sprinkle the crumb mixture over the salmon and pat down
7. Bake in the oven for 13-20 minutes
8. While the salmon bakes, whisk together the mayonnaise, sour cream, dijon-style mustard, and lemon juice from the other half of the lemon
9. Add salt and pepper to taste
10. Remove salmon from oven, top with mustard sauce

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Does the idea of a delicious, home-cooked meal with minimal effort sound too good to be true? Well, my friends, it’s not! Today, we’re diving into the world of slow cooker magic with a classic pot roast recipe that’s bursting with flavor and fall-off-the-bone tender beef. This recipe features all the comforting flavors you know and love: savory roast, perfectly cooked vegetables, and a rich, satisfying gravy (optional, but highly recommended!). Plus, the slow cooker does all the hard work, allowing you to set it and forget it while your kitchen fills with mouthwatering aromas. So, grab your favorite cut of beef, some hearty veggies, and get ready to create a pot roast masterpiece that will have everyone coming back for seconds!

Slow Cooker Pot Roast:

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

Season both sides of the pot roast with onion powder, salt and pepper. On the stovetop, heat a pan over med-high heat.  Add olive oil to the pan and place the roast in the pan. Sear both sides, about 3-4 minutes each side.

Remove the roast and add to a slow cooker. Return the same pan to the stovetop. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base. Bring to a boil and pour into the slow cooker. Add lid and cook on low for 8-10 hours.

During the last 2-3 hours, add the vegetables and continue to cook. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm.

To make the gravy, pour the broth from the crock pot into a saucepan over medium heat. Spoon a small amount of broth into a bowl and add the flour. Stir together until flour clumps form. Pour the contents of the flour-broth bowl back into the saucepan. Turn the heat to high and boil for 2 minutes. Return to a low simmer and it’s ready! Place the roast onto a serving dish and top with gravy!

Slow Cooker Pot Roast

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• Author: Jen

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This Slow Cooker Pot Roast features comfort flavors the whole family will love!

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Ingredients

• 4-5lb chuck roast
• onion powder
• 2 cups water
• 2 tsp Better than Bouillon Beef Base
• 1lb baby carrots
• baby potatoes
• 1 onion, chopped
• 3 cloves garlic
• 2 TBSP flour
• salt
• pepper

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Instructions

1. Season both sides of the pot roast with onion powder, salt and pepper
2. On the stovetop, heat a pan over med-high heat
3. Add olive oil to the pan and place the roast in the pan
4. Sear both sides, about 3-4 minutes each side
5. Remove the roast and add to a slow cooker
6. Return the same pan to the stovetop
7. Add 2 cups of water and 2 tsp of the Better than Bouillon beef base
8. Bring to a boil and pour into the slow cooker
9. Add lid and cook on low for 8-10 hours
10. During the last 2-3 hours, add the vegetables and continue to cook
11. Remove the roast and vegetables from the slow cooker and cover with foil to keep warm

To make the gravy:

1. Pour the broth from the crock pot into a saucepan over medium heat
2. Spoon a small amount of broth into a bowl and add the flour
3. Stir together until flour clumps form
4. Pour the contents of the flour-broth bowl back into the saucepan
5. Turn the heat to high and boil for 2 minutes
6. Return to a low simmer and it’s ready
7. Place the roast onto a serving dish and top with gravy

 

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There’s something undeniably comforting about a warm bowl of soup, isn’t there? And when that soup is brimming with tender, savory postickers (those delightful little filled dumplings!), well, you’ve got a recipe for pure bliss. Today, we’re diving into the wonderful world of Potsticker Soup, a dish that’s both satisfying and surprisingly easy to make. Get ready to cozy up with a spoon and experience a taste of homemade goodness!

Recipe from Gimme Some Oven

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

Heat 1 TBSP of olive oil in a large stockpot over med-high heat. Add mushrooms and the white part of the green onions and sauté. Stir occasionally, until browned.  Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant.

Add the broth and soy sauce and stir to combine. Continue to cook until broth boils.  Add frozen potstickers and half of the scallions, bok choy and stir. Cook for about 4 minutes or until pot stickers are done. Add sesame oil, salt, pepper to taste.

Serve immediately and garnish with remaining scallions. Enjoy!

Potsticker Soup

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• Author: Jen

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Description

This Potsticker Soup is a bowl of tender popstickers combined with delightful filled dumplings which equals homemade goodness! 

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Ingredients

 

Potsticker Soup:

• 2 TBSP olive oil
• 8 oz mushrooms, thinly sliced
• 2 TBSP fresh ginger
• 4 cloves garlic, minced
• 6 cups chicken broth
• 2 TBSP Soy sauce
• 16-20 oz frozen potstickers
• 5 scallions, thinly sliced (white and greens divided)
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 tsp sesame oil
• sepper and salt to taste

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Instructions

1. Heat 1 TBSP of olive oil in a large stockpot over med-high heat
2. Add mushrooms and the white part of the green onions and sauté
3. Stir occasionally, until browned
4. Add the remaining TBSP of olive oil, add garlic and ginger and cook for 1-2 minutes, until fragrant
5. Add the broth and soy sauce and stir to combine
6. Continue to cook until broth boils
7. Add frozen potstickers and half of the scallions, bok choy and stir
8. Cook for about 4 minutes or until pot stickers are done
9. Add sesame oil, salt, pepper to taste
10. Serve immediately and garnish with remaining scallions

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Greek Chicken and Lemon Orzo

Let’s face it, after a long day, the last thing many of us want to do is spend an hour (or more!) in the kitchen, juggling multiple pans and a sink full of dishes. But what if I told you there’s a ridiculously flavorful, incredibly satisfying meal that comes together in just one pot and is on your table in under 30 minutes?

Enter the 30-Minute One-Pot Greek Chicken and Lemon Orzo. Imagine tender, succulent chicken, perfectly cooked orzo, and the vibrant, sun-kissed flavors of the Mediterranean, all mingling together in a single pot. This dish isn’t just easy; it’s a culinary escape to the Greek Isles, offering bright lemon notes, savory herbs, and a comforting warmth that will have everyone asking for seconds. Get ready to reclaim your evenings and delight your taste buds – your new weeknight favorite has arrived!

Recipe from Julias Album 

Chicken:

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 2 TBSP Olive oil

Greek Lemon Orzo:

• 1 TBSP Olive oil
• 8 oz grape tomatoes, sliced in half
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 3 sprigs fresh spinach, chopped
• 3 TBSP fresh lemon juice
• 2 cups cooked orzo
• 15 oz chickpeas, canned

Feta Cheese Mixture:

• 6 oz feta cheese crumbles
• 1 TBSP olive oil
• 1 TBSP fresh lemon juice
• 1/4 tsp dried oregano
• 2 TBSP chopped fresh oregano

Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes.

Add 2 TBSP olive oil to a large skillet at medium heat. Add the chicken thighs and cook the chicken undisturbed for 5 minutes. Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through. Remove chicken and set aside.

Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil. Cook on medium heat for about 2 minutes or until tomatoes soften.

Stir in fresh spinach until it wilts. Add cooked orzo and drained chickpeas. Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined.

In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano. Mixed until all cheese is coated.

Mix half of the feta cheese mixture into the skillet. Add the sliced cooked chicken and top with the rest of the feta mixture. Season with salt and pepper. Enjoy!

Greek Chicken and Lemon Orzo

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This Greek Chicken and Lemon Orzo is a flavorful and satisfying meal that is ready in 30 minutes!

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Ingredients

Chicken:

• 1.5 lb boneless, skinless chicken thighs
• 1 tsp paprika
• 1/4 tsp salt
• 1/4 tsp red pepper flakes
• 2 TBSP Olive oil

Greek Lemon Orzo:

• 1 TBSP Olive oil
• 8 oz grape tomatoes, sliced in half
• 5 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 3 sprigs fresh spinach, chopped
• 3 TBSP fresh lemon juice
• 2 cups cooked orzo
• 15 oz chickpeas, canned

Feta Cheese Mixture:

• 6 oz feta cheese crumbles
• 1 TBSP olive oil
• 1 TBSP fresh lemon juice
• 1/4 tsp dried oregano
• 2 TBSP chopped fresh oregano

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Instructions

1. Season the chicken thighs with dried oregano, paprika, salt and red pepper flakes
2. Add 2 TBSP olive oil to a large skillet at medium heat
3. Add the chicken thighs and cook the chicken undisturbed for 5 minutes
4. Flip the chicken and reduce the heat to medium-low and cook for 5 more minutes, or until the chicken is completely cooked through
5. Remove chicken and set aside
6. Using the same pan, add half of the tomatoes, minced garlic, 1 tsp dried oregano, salt, and 1 TBSP of olive oil
7. Cook on medium heat for about 2 minutes or until tomatoes soften
8. Stir in fresh spinach until it wilts
9. Add cooked orzo and drained chickpeas
10. Add 3 TBSP of fresh lemon juice and the remaining tomatoes and mix until combined
11. In a medium bowl, combine the feta cheese with 1 TBSP olive oil, 1 TBSP fresh lemon juice, and both the fresh and dried oregano
12. Mixed until all cheese is coated
13. Mix half of the feta cheese mixture into the skillet
14. Add the sliced cooked chicken and top with the rest of the feta mixture
15. Season with salt and pepper

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Looking for a dish that’s both comforting and elegant? This Brie and Apple Stuffed Chicken is the perfect answer. Juicy chicken breasts filled with creamy brie and sweet, tart apples create a flavor combination that’s simply divine. It’s an impressive meal that’s surprisingly easy to make, perfect for a special occasion or a cozy weeknight dinner.

Recipe from

Brie and Apple Stuffed Chicken:

• 2 full chicken breasts
• 1 granny smith apple, thinly sliced
• 1 wedge of Brie, sliced 
• Salt and pepper, to taste

For Glaze:

• 2 TBSP maple syrup
• 1 tsp dijon mustard
• 1/4 tsp dried thyme
• 1 garlic glove, minced

Whisk all the glaze ingredients together and set aside

To make stuffed Chicken: Preheat the oven to 400 degrees.

Lay the chicken breast flat on a cutting board and cut a slit into each one; about 3/4 of the way through. Season both sides with salt and pepper.

In a frying pan with a bit of olive oil,  add the chicken breast and sear for 2-3 minutes per side.  Remove the chicken and stuff them with sliced apples and brie.

Placed the stuffed chicken on a baking sheet lined with parchment paper, brush each breast with the glaze.

Bake for 20-22, or until the chicken is cooked all the way through. (Internal temp of 165.)

Brie and Apple Stuffed Chicken 

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• Author: Jen

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Description

This Brie and Apple Stuffed Chicken is an impressive meal that’s surprisingly easy to make!

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Ingredients

• 2 full chicken breasts
• 1 granny smith apple, thinly sliced
• 1 wedge of Brie, sliced
• Salt and pepper, to taste

For Glaze:

• 2 TBSP maple syrup
• 1 tsp dijon mustard
• 1/4 tsp dried thyme
• 1 garlic glove, minced

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Instructions

Whisk all the glaze ingredients together and set aside

To make stuffed Chicken:

Preheat the oven to 400 degrees

Lay the chicken breast flat on a cutting board and cut a slit into each one; about 3/4 of the way through

Season both sides with salt and pepper

In a frying pan with a bit of olive oil, add the chicken breast and sear for 2-3 minutes per side

Remove the chicken and stuff them with sliced apples and brie

Placed the stuffed chicken on a baking sheet lined with parchment paper, brush each breast with the glaze

Bake for 20-22, or until the chicken is cooked all the way though (Internal temp of 165)

 

 

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Recipe found at:

 https://kaleforniakravings.com/apple-and-brie-stuffed-chicken-breast/Recipe

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Weekend mornings just got a whole lot sweeter! Forget standing over the stove flipping French toast – these Berry French Toast Muffins are the perfect, fuss-free way to enjoy a classic breakfast treat. Packed with juicy berries and baked to golden perfection, they’re like a warm hug in muffin form. Let’s bring that cozy, comforting feeling to your breakfast table, shall we?

Berry French Toast Muffins:

• 1 loaf of bread, cubed into 1” pieces 
• 1 cup milk
• 2 TBSP maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/4 cup berry jam
• 1 TBSP sugar
• 1 tsp cinnamon
• 2 cups mixed berries (raspberries, blue berries and blackberries)

Chop the bread into cubes and add to a bowl.

In a separate bowl, beat together the  milk, eggs, vanilla, sugar, syrup, jam and cinnamon.

Pour over the bread cubes, add 1 1/2 cup berries and fold together (save the extra berries for garnish).

Fill 12 muffin tins with the cubed bread piling them high,  pour any excess egg mix over each muffin.

Bake at 350 for 35 minutes. Remove and serve with maple syrup, powdered sugar, and fresh berries!

Berry French Toast Muffins

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• Author: Jen

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Description

These Berry French Toast Muffins are the perfect, fuss-free way to enjoy a classic breakfast treat!

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Ingredients

• 1 loaf of bread, cubed into 1” pieces
• 1 cup milk
• 2 TBSP maple syrup
• 2 eggs
• 1 tsp vanilla
• 1/4 cup berry jam
• 1 TBSP sugar
• 1 tsp cinnamon
• 2 cups mixed berries (raspberries, blue berries and blackberries)

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Instructions

1. Chop the bread into cubes and add to a bowl
2. In a separate bowl, beat together the  milk, eggs, vanilla, sugar, syrup, jam and cinnamon
3. Pour over the bread cubes, add 1 1/2 cup berries and fold together (save the extra berries for garnish)
4. Fill 12 muffin tins with the cubed bread piling them high, pour any excess egg mix over each muffin
5. Bake at 350 for 35 minutes
6. Remove and serve with maple syrup, powdered sugar, and fresh berries

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When I say “easy”, I mean EASY! This recipe is as simple as mix, marinade, and grill! And then you’ve got a light and delicious protein-packed meal that’s perfect for weekday dinners and even hosting big events! We love bringing these out for family gatherings – it’s always a solid crowd pleaser!

Easy Herb-Lemon Chicken Skewers:

• 4 large chicken breasts
• skewers
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2-3 cloves of garlic, crushed
• 2 tsp fresh thyme
• 2 TBSP fresh rosemary
• 1 TBSP fresh oregano
• 1 tsp salt
• 1/2 tsp pepper

Combine all the ingredients for the marinade.

Slice the chicken into bite sized chunks and place in a bowl. Pour the marinade over the top, cover, and allow to marinade for 30 minutes – or up to 24 hour in the refrigerator. Thread the marinated chicken into soaked wooden skewers or metal skewers.

Heat on an outdoor grill or stove-top grill pan and cook the skewers, turning every 3-5 minutes until the chicken is cooked through and golden brown on all sides. Remove from the heat and let rest for 5 minutes before serving. Enjoy!

Easy Herb-Lemon Chicken Skewers

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• Author: Jen

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Description

These Herb-Lemon Chicken Skewers are an easy meal the whole family will love!

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Ingredients

• 4 large chicken breasts
• skewers
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 2-3 cloves of garlic, crushed
• 2 tsp fresh thyme
• 2 TBSP fresh rosemary
• 1 TBSP fresh oregano
• 1 tsp salt
• 1/2 tsp pepper

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Instructions

1. Combine all the ingredients for the marinade
2. Slice the chicken into bite sized chunks and place in a bowl
3. Pour the marinade over the top, cover, and allow to marinade for 30 minutes – or up to 24 hour in the refrigerator
4. Thread the marinated chicken into soaked wooden skewers or metal skewers
5. Heat on an outdoor grill or stove-top grill pan and cook the skewers, turning every 3-5 minutes until the chicken is cooked through and golden brown on all sides
6. Remove from the heat and let rest for 5 minutes before serving

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I’m always on the hunt for meals that are both delicious and nutritious. And let’s be honest, something that doesn’t require a ton of dishes is a major bonus! That’s why I’m obsessed with these peanut chicken wraps. They’re my go-to for a healthy and satisfying lunch or dinner and they’re perfect for busy evenings. You gotta love meals that are quick to assemble, customizable, and a guaranteed crowd-pleaser. Plus, they’re a fantastic way to use up leftover chicken!

Recipe from Simply Whisked

Peanut Chicken Wraps:

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 2 cups diced or shredded cooked chicken
• 1/4 cup fresh cilantro, chopped 
• 6 large tortillas

Peanut Sauce:

• 1/4 cup honey
• 1/4 cup olive oil
• 1/4 cup peanut butter
• 3 TBSP rice vinegar
• 1 TBSP soy sauce
• 1 tsp sesame oil
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1 TBSP grated fresh ginger
• 1 garlic clove, Minced

In a medium bowl, mix together the peanut sauce ingredients.

In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour 1/2 cup of peanut sauce over the mixture and stir.  Set aside while you prepare the tortillas and chicken.

Heat up the tortillas for 10 seconds in the microwave to make them easier to work with.

Divide the chicken and coleslaw between each tortilla. Roll tightly and secure with a toothpick. Cut in half and serve with an extra side of peanut sauce.

Peanut Chicken Wraps

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These Peanut Chicken Wraps are both delicious, nutritious and easy to make! 

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Ingredients

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 2 cups diced or shredded cooked chicken
• 1/4 cup fresh cilantro, chopped
• 6 large tortillas

Peanut Sauce:

• 1/4 cup honey
• 1/4 cup olive oil
• 1/4 cup peanut butter
• 3 TBSP rice vinegar
• 1 TBSP soy sauce
• 1 tsp sesame oil
• 1/2 tsp pepper
• 1/4 tsp salt
• 1/4 tsp crushed red pepper flakes
• 1 TBSP grated fresh ginger
• 1 garlic clove, Minced

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Instructions

1. In a medium bowl, mix together the peanut sauce ingredients
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts
3. Pour 1/2 cup of peanut sauce over the mixture and stir
4. Set aside while you prepare the tortillas and chicken
5. Heat up the tortillas for 10 seconds in the microwave to make them easier to work with
6. Divide the chicken and coleslaw between each tortilla
7. Roll tightly and secure with a toothpick
8. Cut in half and serve with an extra side of peanut sauce

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Craving a hearty and satisfying snack? Look no further than these delicious Savory Meat Hand Pies. Filled with a savory mixture of your favorite meats and vegetables, these flaky pastries are perfect for a quick and easy lunch, dinner, or a tasty appetizer. With their crispy exterior and flavorful filling, these savory meat hand pies are the perfect comfort food for any time of year.

Recipe from The Cozy Apron

Savory Meat Hand Pies:

• 1 TBSP olive oil
• 1 TBSP butter
• 1 medium onion, diced
• 1 carrot, peeled and finely diced
• 1 stock celery, finely diced
• salt/pepper
• 4 coves garlic, minced
• 1 lb ground beef
• 1/2 tsp Italian seasoning
• 1/2 tsp white pepper
• 1 TBSP tomato paste
• 2 TBSP Worcestershire sauce
• 3 TBSP flour
• 1 1/4 cup beef stock or broth
• 1 medium russet potato, peeled and diced
• 2 tsp fresh thyme leaves
• 1 TBSP finely chopped parsley
• 2 packages of puff pastry sheets, frozen
• 1 egg
• flakey salt

Place a large, deep skillet on medium-high heat and add the butter and olive oil. Once the butter is melted, add onions, carrots, celery, and a pinch of salt and pepper. Sauté the veggies until softened, about 3-4 minutes.

Add the garlic and cook for 60 seconds. Add ground beef, Italian seasoning, white pepper, and a pinch of salt. Break up the ground beef to a fine consistency. Cook until there is no more pink.

Add tomato paste and Worcestershire sauce and stir into the beef mixture then sprinkle in the flour and stir until well blended.

Add in the beef stock and diced potato and stir until combined. Cover and allow the filling to gently simmer, just until potatoes are tender and the sauce thickens.  About 25 minutes.

To finish the filling, add the fresh herbs. Allow to completely cool.

Once the filling in nearly cooled, take your puff pastry sheets out of freezer and allow them to cool down to room temp. (40 minutes)

When the pastry sheets have thawed, take one sheet at a time and roll out to be 10″x10″. Cut into 4×5 squares. Place the squares onto parchment paper. Add 1/2 cup beef filling into the center and wet the edges of the filled square with a touch of water.  Place another pastry square on the top  and press edges together to seal.  Cut small slits on top to vent. Place in the freezer for 20 minutes.

Remove from freezer, brush the pastry with egg and top off with coarse salt. Bake at 400 degrees for 25 minutes, or until golden brown.  Allow the pies to cool for 10 minutes before eating. Enjoy!

Savory Meat Hand Pies

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• Author: Jen

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Description

These Savory Meat Hand Pies are the perfect comfort food for any time of year!

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Ingredients

• 1 TBSP olive oil
• 1 TBSP butter
• 1 medium onion, diced
• 1 carrot, peeled and finely diced
• 1 stock celery, finely diced
• salt/pepper
• 4 coves garlic, minced
• 1 lb ground beef
• 1/2 tsp Italian seasoning
• 1/2 tsp white pepper
• 1 TBSP tomato paste
• 2 TBSP Worcestershire sauce
• 3 TBSP flour
• 1 1/4 cup beef stock or broth
• 1 medium russet potato, peeled and diced
• 2 tsp fresh thyme leaves
• 1 TBSP finely chopped parsley
• 2 packages of puff pastry sheets, frozen
• 1 egg
• flakey salt

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Instructions

1. Place a large, deep skillet on medium-high heat and add the butter and olive oil
2. Once the butter is melted, add onions, carrots, celery, and a pinch of salt and pepper
3. Sauté the veggies until softened, about 3-4 minutes
4. Add the garlic and cook for 60 seconds
5. Add ground beef, Italian seasoning, white pepper, and a pinch of salt
6. Break up the ground beef to a fine consistency
7. Cook until there is no more pink
8. Add tomato paste and Worcestershire sauce and stir into the beef mixture then sprinkle in the flour and stir until well blended
9. Add in the beef stock and diced potato and stir until combined
10. Cover and allow the filling to gently simmer, just until potatoes are tender and the sauce thickens (about 25 minutes)
11. To finish the filling, add the fresh herbs. Allow to completely cool.
12. Once the filling in nearly cooled, take your puff pastry sheets out of freezer and allow them to cool down to room temp (40 minutes)
13. When the pastry sheets have thawed, take one sheet at a time and roll out to be 10″x10″
14. Cut into 4×5 squares
15. Place the squares onto parchment paper
16. Add 1/2 cup beef filling into the center and wet the edges of the filled square with a touch of water
17. Place another pastry square on the top and press edges together to seal
18. Cut small slits on top to vent
19. Place in the freezer for 20 minutes
20. Remove from freezer, brush the pastry with egg and top off with coarse salt
21. Bake at 400 degrees for 25 minutes, or until golden brown.
22. Allow the pies to cool for 10 minutes before eating

 

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Craving a hearty, homemade meal that’s easy to prepare? Look no further than this comforting ground beef shell pasta skillet. Packed with flavor and loaded with cheesy goodness, this one-pan wonder is the perfect weeknight dinner.

Recipe from That Oven Feelin’

Ground Beef Shell Skillet:

• 16oz box of medium sized pasta shells
• 1lb ground beef
• 2 TBSP olive oil
• 1/2 medium onion, finely diced
• 2 cups fresh baby spinach
• (2) 14.5 oz cans of diced tomatoes
• 3 TBSP tomato paste
• 1 cup beef broth
• 2 tsp Italian seasoning
• 3 garlic cloves, minced
• pinch of red pepper flakes
• 3/4 cup grated parmesan cheese
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup half and half
• 3/4 cup water, reserved from cooked pasta

Cook the pasta as directed on the box and drain, reserving 3/4 cup of the pasta water for later.  Toss the cooled pasta with a TBSP of olive oil to coat. Set aside.

In a large skillet, over 1 TBSP of olive oil over med-high heat. Add the onions and allow to cook until translucent, about 1-2 minutes.

Add the ground beef and continue to cook for another 7-9 minutes or until beef is cooked through. Drain off excess grease.Add diced tomatoes, spinach, beef broth, tomato paste, garlic and seasoning to beef skillet. Cook until the spinach cooks down and all the ingredients are mixed together. Reduce the temp to med-low and add pasta water, half and half, and cheese. Continuously stir, allowing cheese to melt and combine into the mixture.

To finish, add the cooked pasta and mix in until the pasta is well coated. Garnish with extra cheese and fresh parsley. Enjoy!

Ground Beef Shell Skillet

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• Author: Jen

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Description

This Ground Beef Shell Skillet is packed with flavor and loaded with cheesy goodness!

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Ingredients

• 16oz box of medium sized pasta shells
• 1lb ground beef
• 2 TBSP olive oil
• 1/2 medium onion, finely diced
• 2 cups fresh baby spinach
• (2) 14.5 oz cans of diced tomatoes
• 3 TBSP tomato paste
• 1 cup beef broth
• 2 tsp Italian seasoning
• 3 garlic cloves, minced
• pinch of red pepper flakes
• 3/4 cup grated parmesan cheese
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 cup half and half
• 3/4 cup water, reserved from cooked pasta

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Instructions

1. Cook the pasta as directed on the box and drain, reserving 3/4 cup of the pasta water for later
2. Toss the cooled pasta with a TBSP of olive oil to coat (set aside)
3. In a large skillet, over 1 TBSP of olive oil over med-high heat
4. Add the onions and allow to cook until translucent, about 1-2 minutes
5. Add the ground beef and continue to cook for another 7-9 minutes or until beef is cooked through
6. Drain off excess grease
7. Add diced tomatoes, spinach, beef broth, tomato paste, garlic and seasoning to beef skillet
8. Cook until the spinach cooks down and all the ingredients are mixed together
9. Reduce the temp to med-low and add pasta water, half and half, and cheese
10. Continuously stir, allowing cheese to melt and combine into the mixture
11. To finish, add the cooked pasta and mix in until the pasta is well coated
12. Garnish with extra cheese and fresh parsley

 

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The post Ground Beef Shell Skillet appeared first on Gather Lemons.

Nothing is more suited to a cozy winter afternoon that a hearty bowl of soup. And this Rotisserie Chicken Mushroom Soup has all the umami you need for that perfect, “soul-warming” meal. I’ve always loved making soup. It’s not very labor intensive, yet highly satisfying. Just chopping and stirring, while your house fills with that delicious smell. Gather round the table with a crisp loaf of bread and there’s nothing better. 

Recipe from Simply Delicious.

Rotisserie Chicken Mushroom Soup:

• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 1 lb mushrooms, thinly sliced
• 2 tsp fresh thyme
• 1 rotisserie chicken, shredded
• 6 cups chicken stock
• 1 cup cream
• 3 cups spinach, chopped
• pinch of chili flakes
• 1 lemon
• Salt and pepper, to taste

Heat up a splash of olive oil in a large saucepan. Cook the onions and celery until soft and translucent. Add mushrooms and cook until golden brown.

Add the thyme and garlic and cook until fragrant, about 1 minute. Add the shredded rotisserie chicken and pour in stock and cream and bring to simmer.

Cook for 5 minutes, add spinach and simmer for another 5 minutes.

Season with salt and pepper, add lemon juice to taste, and serve with bread of your choice. Enjoy!

Quick Rotisserie Chicken Mushroom Soup

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• Author: Jen

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This Quick Rotisserie Chicken Mushroom Soup makes a hearty meal for lunch or dinner!

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Ingredients

• 1 onion, diced
• 2 celery sticks, finely chopped
• 4 garlic cloves, crushed
• 1 lb mushrooms, thinly sliced
• 2 tsp fresh thyme
• 1 rotisserie chicken, shredded
• 6 cups chicken stock
• 1 cup cream
• 3 cups spinach, chopped
• pinch of chili flakes
• 1 lemon
• Salt and pepper, to taste

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Instructions

1. Heat up a splash of olive oil in a large saucepan
2. Cook the onions and celery until soft and translucent
3. Add mushrooms and cook until golden brown
4. Add the thyme and garlic and cook until fragrant, about 1 minute
5. Add the shredded rotisserie chicken and pour in stock and cream and bring to simmer
6. Cook for 5 minutes, add spinach and simmer for another 5 minutes
7. Season with salt and pepper, add lemon juice to taste, and serve with bread of your choice

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The post Quick Rotisserie Chicken Mushroom Soup appeared first on Gather Lemons.

Is there anything cozier than a steaming bowl of soup on a rainy day? This creamy, comforting baked potato soup is the perfect remedy to those dreary fall evenings! Made with fluffy baked potatoes, rich broth, and a touch of creaminess, it’s the ultimate comfort food. Get ready to savor every spoonful of this delicious and easy-to-make soup.

Recipe from The Cozy Cook 

Baked Potato Soup:

• 4 large russet potatoes (or 2lb)
• 3/4 tsp salt
• 6 slices of bacon, roughly chopped
• 1 large yellow onion
• 3 garlic cloves, minced
• 2 TBSP butter
• 1/4 cup flour
• 3 1/2 cup chicken broth
• 2 cups half and half
• 3/4 sour cream
• 1/2 tsp pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced.
  

Cut your bacon into 1-inch pieces,  Cook on low until crispy. Remove from heat and leave 2 TBSP of drippings in the pan. Set aside.

In a large saucepan, add the cubed potatoes. Add water until until the potatoes are completely covered. Add salt and gently boil for 20 minutes. Set aside.

Add the diced onions into the pot with the bacon drippings. Cook until softened, about 5 minutes.

Add the garlic and butter. Cook for an additional minute.

Whisk in the flour, allow to cook for1 more minute. Then add broth, scrapping the bottom of the pan to loosen any bacon bits.

Slowly add your half and half and bring to a boil before reducing to a simmer.

Stir in the the potatoes and then mix in sour cream, salt and pepper to taste. Serve and enjoy!

Baked Potato Soup

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• Author: Jen

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Description

This Baked Potato Soup is a creamy yet comforting meal you can enjoy on a crisp fall evening!

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Ingredients

• 4 large russet potatoes (or 2lb)
• 3/4 tsp salt
• 6 slices of bacon, roughly chopped
• 1 large yellow onion
• 3 garlic cloves, minced
• 2 TBSP butter
• 1/4 cup flour
• 3 1/2 cup chicken broth
• 2 cups half and half
• 3/4 sour cream
• 1/2 tsp pepper
• 2 cups shredded cheddar cheese
• 1/8 cup chives, finely diced.

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Instructions

1. Cut your bacon into 1-inch pieces, cook on low until crispy
2. Remove from heat and leave 2 TBSP of drippings in the pan (set aside)
3. In a large saucepan, add the cubed potatoes
4. Add water until until the potatoes are completely covered
5. Add salt and gently boil for 20 minutes (set aside)
6. Add the diced onions into the pot with the bacon drippings
7. Cook until softened, about 5 minutes
8. Add the garlic and butter
9. Cook for an additional minute
10. Whisk in the flour, allow to cook for1 more minute
11. Then add broth, scrapping the bottom of the pan to loosen any bacon bits
12. Slowly add your half and half and bring to a boil before reducing to a simmer
13. Stir in the the potatoes and then mix in sour cream, salt and pepper to taste

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The post Baked Potato Soup appeared first on Gather Lemons.

Is your garden producing bountiful amount of tomatoes this year? You can only use so many tomatoes before then go bad,  this recipe is a great way to use your garden tomatoes,  use within a couple days or freeze in zip lock bags to use later!

Homemade Garden Tomato Sauce:

• 5 lbs, peeled, seeded, & diced tomatoes
• 2 TBSP extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• Pinch of red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 TBSP sugar
• 1 1/2 tsp kosher salt
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• Pepper, to taste

To peel tomatoes, bring a large pot of water to boil.  Slice an x on the bottom of each tomato. When the water starts boiling, drop the tomatoes in the water and blanch for 1-2 minutes (or until the skin starts to crack). Quickly remove the tomatoes from the water and place in a bowl of ice cold water. Remove and the skins will come right off.

Cut the tomatoes in half and remove the seeds, then dice them.

Heat the oil over medium heat and add the diced onions. After the onions start to brown, add garlic and cook for 30 seconds.

Add the tomatoes, diced spices, salt, and sugar and bring to a boil.

Reduce to low heat and simmer for 30 minutes. This is a chunky sauce, but if you prefer something smoother sauce, you can puree it.

Stir in the fresh herbs and allow to cool. Reheat when ready to use.

Can be stored in the fridge for up to 3 days or the freezer for 3 months. Enjoy!

Homemade Garden Tomato Sauce

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• Author: Jen

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Description

This Homemade Garden Tomato Sauce is more flavorful than any jar sauce you will find!

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Ingredients

• 5 lbs, peeled, seeded, & diced tomatoes
• 2 TBSP extra virgin olive oil
• 1 medium onion, diced
• 4 cloves garlic, minced
• Pinch of red pepper flakes
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 TBSP sugar
• 1 1/2 tsp kosher salt
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• Pepper, to taste

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Instructions

1. To peel tomatoes, bring a large pot of water to boil
2. Slice an x on the bottom of each tomato
3. When the water starts boiling, drop the tomatoes in the water and blanch for 1-2 minutes (or until the skin starts to crack)
4. Quickly remove the tomatoes from the water and place in a bowl of ice cold water
5. Remove and the skins will come right off
6. Cut the tomatoes in half and remove the seeds, then dice them.
7. Heat the oil over medium heat and add the diced onions
8. After the onions start to brown, add garlic and cook for 30 seconds
9. Add the tomatoes, diced spices, salt, and sugar and bring to a boil.
10. Reduce to low heat and simmer for 30 minutes
11. This is a chunky sauce, but if you prefer something smoother sauce, you can puree it
12. Stir in the fresh herbs and allow to cool
13. Reheat when ready to use

 

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Notes

Can be stored in the fridge for up to 3 days or the freezer for 3 months.

The post Homemade Garden Tomato Sauce appeared first on Gather Lemons.

Tired of the same old cereal routine? Is oatmeal just not cutting it anymore? Well, fret no more! Get ready to revolutionize your breakfast game with the glorious invention that is the Everything Bagel Breakfast Pizza.

This recipe is a flavor explosion waiting to happen. We’ll transform a simple pizza dough into a savory canvas topped with melty cheese, crispy bacon, and of course, the star of the show: everything bagel seasoning. It’s the perfect way to enjoy all the flavors you love from your favorite bagel, with the added bonus of a perfectly cooked egg on top. So ditch the boring and embrace the delicious! This Everything Bagel Breakfast Pizza is quick, easy to customize, and guaranteed to satisfy your taste buds and jumpstart your day. Let’s get cooking!

Recipe from Just a Taste. 

Everything Bagel Breakfast Pizza:

• 8 slices of cooked bacon, broken into pieces
• flour, for dusting work surface
• 1LB store-bought pizza dough
• 1 1/2 cup shredded mozzarella cheese
• 3 eggs
• 3 TBSP everything bagel seasoning
• 1/4 cup diced tomatoes 
• fresh chives, chopped
• Black pepper 

Cook the bacon before removing from the pan and breaking into bite-size pieces. Reserve the bacon drippings for brushing on pizza.

Preheat the oven 425. Line a baking sheet with parchment paper and lightly flour your work surface. Stretch out dough into a circle about 1/4 in thick.

Transfer dough to your prepared baking sheet and brush generously with the reserved bacon drippings. Top your pizza with shredded mozzarella cheese,  leaving a 1 inch border around the edges. Add bacon and diced tomatoes.

Crack eggs on top of the pizza, careful to space them out so they are not overlapping.  Brush the edges pizza one more time with the reserved bacon drippings, then sprinkle with everything seasoning. Bake pizza for 15 minutes or until the egg whites are set and yolk reaches desired doneness. Garnish with chives and black pepper. Serve immediately. Enjoy!

Everthing Bagel Breakfast Pizza

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• Author: Jen

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Description

This Everything Bagel Breakfast Pizza takes ordinary breakfast to another level!

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Ingredients

• 8 slices of cooked bacon, broken into pieces
• flour, for dusting work surface
• 1LB store-bought pizza dough
• 1 1/2 cup shredded mozzarella cheese
• 3 eggs
• 3 TBSP everything bagel seasoning
• 1/4 cup diced tomatoes
• fresh chives, chopped
• Black pepper

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Instructions

1. Cook the bacon before removing from the pan and breaking into bite-size pieces
2. Reserve the bacon drippings for brushing on pizza
3. Preheat the oven 425 degrees
4. Line a baking sheet with parchment paper and lightly flour your work surface
5. Stretch out dough into a circle about 1/4 in thick
6. Transfer dough to your prepared baking sheet and brush generously with the reserved bacon drippings
7. Top your pizza with shredded mozzarella cheese, leaving a 1 inch border around the edges
8. Add bacon and diced tomatoes
9. Crack eggs on top of the pizza, careful to space them out so they are not overlapping
10. Brush the edges pizza one more time with the reserved bacon drippings, then sprinkle with everything seasoning
11. Bake pizza for 15 minutes or until the egg whites are set and yolk reaches desired doneness
12. Garnish with chives and black pepper
13. Serve immediately

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The post Everything Bagel Breakfast Pizza appeared first on Gather Lemons.

Craving a flavorful, healthy meal that’s ready in a flash? Look no further than Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa! This recipe is a delicious explosion of sweet, smoky, and savory flavors, all nestled over a bed of fluffy rice. Marinated chicken gets perfectly cooked and tender, while the corn and avocado salsa adds a refreshing crunch and vibrant pop of color. Get ready to whip up a weeknight dinner winner that’s both satisfying and crave-worthy!

Recipe from Recipe Runner 

Honey Chipotle Chicken:

• 1 lb chicken breasts
• 1 TBSP olive oil
• 1 chipotle chili in adobo sauce + 1 TBSP adobo sauce
• 1/2 lime, juiced
• 1 TBSP honey
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 TBSP fresh cilantro, chopped
• salt and paper, to taste

Avocado Corn Salsa:

• 1 cup grilled fresh corn
• 1 avocado, peeled and diced
• 1 jalapeno, seeds and vein removed and finely diced
• 1 TBSP chopped fresh cilantro
• 1/2 lime, juiced
• 1/2 tsp ground cumin
• salt and pepper, to taste

Additions:

• 2 cups cooked rice
• crumbled cotija cheese
• lime wedges, for garnish
• cilantro, for garnish

For the chicken, whisk together olive oil, chipotle chili, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, and salt and pepper to taste.  Add chicken to a freezer bag and marinate in the refrigerator for up to four hours.

Cook the chicken on grill or on med-high heat in a skillet until cooked through. Set aside.

For the salsa, add corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, and salt and pepper.  Mix together.

To assemble the bowls, evenly divide rice into the bowls.  Top with chicken, salsa and cheese.  Add extra cilantro and lime wedge.  Enjoy!

Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa

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• Author: Jen

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Description

These Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa are a flavorful, healthy meal the whole family is sure to love!

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Ingredients

• 1 lb chicken breasts
• 1 TBSP olive oil
• 1 chipotle chili in adobo sauce + 1 TBSP adobo sauce
• 1/2 lime, juiced
• 1 TBSP honey
• 1/2 tsp garlic powder
• 1/2 tsp ground cumin
• 1 TBSP fresh cilantro, chopped
• salt and paper, to taste

Avocado Corn Salsa:

• 1 cup grilled fresh corn
• 1 avocado, peeled and diced
• 1 jalapeno, seeds and vein removed and finely diced
• 1 TBSP chopped fresh cilantro
• 1/2 lime, juiced
• 1/2 tsp ground cumin
• salt and pepper, to taste

Additions:

• 2 cups cooked rice
• crumbled cotija cheese
• lime wedges, for garnish
• cilantro, for garnish

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Instructions

For the chicken

1. Whisk together olive oil, chipotle chili, adobo sauce, lime juice, honey, garlic powder, cumin, cilantro, and salt and pepper to taste
2. Add chicken to a freezer bag and marinate in the refrigerator for up to four hours
3. Cook the chicken on grill or on med-high heat in a skillet until cooked through (set aside)

For the salsa:

1. Add corn kernels, diced avocado, jalapeño, cilantro, lime juice, cumin, and salt and pepper
2. Mix together

To assemble the bowls:

1. Evenly divide rice into the bowls
2. Top with chicken, salsa and cheese
3. Add extra cilantro and lime wedge

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The post Honey Chipotle Chicken Rice Bowls with Corn Avocado Salsa appeared first on Gather Lemons.