Tag: Main Dishes

Corn Chowder

Corn Chowder

This corn chowder is a very frequent soup in our house. It is creamy and has Mexican inspired flavors. I never want another corn chowder after having this one! It is a hit with all our friends and others have added it to their frequent 

Roasted Red Pepper Pasta

Roasted Red Pepper Pasta

This roasted red pepper pasta can be served vegetarian or you can add Italian sausage – spicy or mild. I love this because it comes together so quick but it tastes different than the classic pasta with marinara. Sometimes you want pasta but you want 

Beef and Veggie Soup

Beef and Veggie Soup

One time when I went down to New Orleans to visit my parents, my dad made this epic beef and veggie soup. His was really simple – basically everything thrown in the pot and boiled/cooked down. It was brothy and tasty and I craved it when I got back home. But me being me, I had to make a beef and veggie soup with a little more pizazz.

See the instagram post here

Beef and Veggie Soup for All

I particularly like making this beef and veggie soup after a big trip. All the vegetables just really feel necessary after travel, and the beef adds the perfect protein to the mix.

As always, I use Solid Starts to double check foods against my baby’s age for introduction.

What you’ll need for this Beef and Veggie Soup

  • Large dutch oven or stove top pot
  • Cutting board to chop your veggies

Ingredients Needed:

  • Stew beef, sliced thin
  • Sweet onion
  • Bell pepper
  • Zucchini
  • Garlic cloves
  • Sweet potato
  • Russet potato
  • Small bag of frozen “mixed vegetables”
  • Crushed tomatoes in a can
  • Low sodium vegetable broth
  • Water
  • Italian Seasoning
  • Salt
  • Green cabbage
  • Any beans you desire

How to make this soup

Step 1:

Heat a big soup pot to medium heat and add a little olive oil. Brown the stew beef in batches and set aside on a plate.

Step 2:

Dice the veggies.

Add in the onion and bell pepper and cook a couple minutes until soft. Add in the zucchini and garlic and cook another minute or two.

Step 3:

Stir in everything else, bring to a low boil and then reduce to simmer. Add the meat back in. Simmer for at least an hour. I did 2 and it turned out even better!

Storage

To save for later: cool soup entirely and store in an airtight container in the fridge for up to 4 days.

Other Great Soup Options:

Beef and Veggie Soup

Course: Dinner, Main Course, Soup
Keyword: Dinner, Soup
Servings: 6

Ingredients

  • 1 lb stew beef
  • 1 sweet onion diced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 3 garlic cloves minced
  • 1 medium sweet potato peeled and diced
  • 1 russet potato peeled and diced
  • 1 small bag frozen mixed vegetables
  • 28 oz can crushed tomatoes
  • 32 oz low sodium vegetable broth
  • 2 cups water
  • 1 tbsp italian seasoning
  • 1/2 head green cabbage sliced or diced
  • 1-2 cans beans any you like, optional
  • salt to taste

Instructions

  • Heat a big soup pot to medium heat and add a little olive oil. Brown the stew beef in batches and set aside on a plate
  • Add in the onion and bell pepper and cook a couple minutes until soft. Add in the zucchini and garlic and cook another minute or two
  • Stir in everything else, bring to a low boil and then reduce to simmer.
  • Add the meat back in. Simmer for at least an hour. I did 2 and it turned out even better!
  • Salt to taste. Remove baby's portion if needed before salting. Enjoy!
Chuck Roast Chili

Chuck Roast Chili

Chuck roast chili came about on the first cold day here in Tennessee, when I wanted chili but didn’t have ground beef on hand. It uses the same cut of meat you’d use in a pot roast – but with all of the ingredients and 

Chicken Soup with Rice

Chicken Soup with Rice

Chicken Soup with Rice is the ultimate comfort food – for adults AND babies! This recipe is creamy and full of healthy foods, great for us and for littles. We also read the book Chicken Soup with Rice to Arden on a very regular basis, 

Spatchcock BBQ Oven Roasted Chicken

Spatchcock BBQ Oven Roasted Chicken

This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone.

You can use this method to spatchcock your chicken yourself, or ask the butcher to do it for you at the grocery store. Sometimes stores sell pre-spatchcocked chickens as well! It cuts down on the cook time dramatically and I find makes carving easier too.

What you’ll need for this Spatchcock BBQ Oven Roasted Chicken

  • Large sheet pan
  • Parchment paper
  • Large cutting board
  • Small mixing bowl
  • Basting brush

Ingredients For the Marinade:

  • Kosher salt
  • Smoked paprika
  • Black pepper
  • Garlic powder
  • Cumin
  • Chili powder
  • Ground mustard
  • Olive oil
  • Bbq sauce
  • Stone ground mustard
  • Pickle brine
  • Plus one spatchcocked (butterflied, backbone removed) chicken

How to make this oven roasted BBQ chicken

Step 1:

Pat the chicken dry with a paper towel and place it on a parchment lined baking sheet.

Mix everything together for the marinade (measurements in recipe card below). Take a basting brush and brush all of the marinade all over the chicken. Put the chicken uncovered in the fridge.

Do this at least an hour ahead, up to all day.

Step 2:

Preheat the oven to 400 and take the chicken out of the fridge while the oven comes to temp.

Roast the bird for about 40 minutes, or until the internal temperature reads at least 165 F with a thermometer in several spots.

Step 3:

Let rest for 10 minutes. Then carve and enjoy!

Storage

Allow meat to cool and store in an airtight container in the fridge for up to 4 days.

Other Great Meat Recipes:

Spatchcock BBQ Oven Roasted Chicken

Course: Dinner, Main Course
Keyword: BBQ, Chicken, Spatchcock
Servings: 4 people

Ingredients

  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard powder
  • 2 tbsp olive oil
  • 1 tbsp bbq sauce
  • 1 tbsp stone ground mustard
  • 1 tbsp pickle brine
  • 1 whole roasting spatchcocked chicken

Instructions

  • Pat the chicken dry with paper towels.
  • Mix everything together and rub it all over a whole raw spatchcocked (butterflied) chicken.
  • Place on a parchment lined baking sheet in the fridge uncovered for at least an hour, up to all day.
  • Preheat oven to 400 and roast for 40 minutes or until internal temp is 165F (time will vary based on size), basting the top every so often with whatever juices have leached.
  • Let rest and carve and serve!
One Pot Creamy Chicken Tortellini Tomato Soup

One Pot Creamy Chicken Tortellini Tomato Soup

This one pot creamy chicken tortellini tomato soup is easy enough to be a weeknight dinner. I’ve been making big pots of soups and stews to eat for dinner with plenty leftovers to freeze some for when the baby gets here, and this is a 

Dry Brine Turkey Method

Dry Brine Turkey Method

This was a big hit on Instagram so I figured I’d give it a more permanent spot on my website. If you are more of a video person, check out the saved story highlight “Turkey Time” on my home instagram page. Give More Love To 

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

Servings: 6-8

Mac-n-Cheese Ingredients:
-16oz noodles of choice (I used gluten free brown rice rotini)
-4 tbsp quality butter
-1 tbsp garlic infused olive oil (or 1 tbsp olive oil + 2 cloves minced garlic)
-1/4 cup all purpose flour (or gluten free flour blend)
-2 cups whole milk
-1 cup heavy cream
-3 cups shredded organic cheddar cheese
-1 tsp smoked paprika
-1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:
-1/3 sourdough loaf, torn
-1 tbsp garlic infused olive oil
-1 tbsp Italian seasoning
-Pinch of salt

Add-ins:
-Half a roasted or rotisserie chicken
-2 cups steamed broccoli
-Parmesan reggiano

Instructions:

  1. Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  2. Preheat oven to 375 degrees F.
  3. Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  4. Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  5. Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  6. Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  7. Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.

Baked Chicken and Broccoli Mac-n-Cheese with Sourdough Breadcrumbs

A cheesy creamy casserole with chicken and the best ever sourdough breadcrumbs
Course: Main Course, Pasta
Cuisine: American

Ingredients

Mac-n-Cheese Ingredients:

  • 16 oz noodles of choice gluten free or wheat
  • 4 tbsp butter
  • 1 tbsp garlic infused olive oil or normal EVOO
  • 1/4 cup all purpose flour or gluten free 1:1
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded organic cheddar cheese
  • 1 tsp smoked paprika
  • 1 tsp freshly ground pepper

Sourdough Breadcrumbs Ingredients:

  • 1/3 loaf sourdough bread, torn up
  • 1 tbsp olive oil
  • 1 tbsp Italian seasoning
  • pinch of salt

Add-ins:

  • half a roasted or rotisserie chicken, picked
  • 2 cups steamed broccoli
  • 1/4 cup parmesan cheese

Instructions

  • Toss the torn sourdough in the olive oil and place under broiler for 6-7 minutes, until fully toasted. Remove and allow to cool. Pulse in a food processor until crumbs have formed. Toss the crumbs with Italian seasoning and salt. Set aside.
  • Preheat oven to 375 degrees F.
  • Cook pasta according to directions BUT 1 minute less than instructed. Once it’s done, save 1/2 cup pasta water and strain the rest and put the pasta in a large casserole dish.
  • Heat the butter and olive oil until melted. Whisk in the flour. Once the clumps are gone, slowly whisk in the milk and heavy cream.
  • Bring mixture to a boil, whisking constantly. Once it boils, bring heat down to simmer and stir/whisk until mixture has thickened – about 4-5 minutes.
  • Stir in the cheese and the spices. Stir until cheese is melted and add in the saved pasta water. Pour the cheese sauce over the pasta in the casserole dish.
  • Add your chicken and broccoli to the mac-n-cheese and mix everything well. Top with the breadcrumbs and freshly shredded parmesan reggiano. Bake for 12-14 minutes.
Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Roasted Squash Ricotta Ravioli for Beginners by a Beginner

Full disclaimer: this was my very first time ever making pasta from home. I also do not have a pasta maker, so I rolled it all out by hand! I read a few different guides and explanations and sort of came up with my own