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The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

Hello winter/spring/summer/fall comfort food.

WHAT IS HUNGARIAN MUSHROOM SOUP?

Hungarian mushroom soup is a cream soup typically made with sautéed mushrooms and seasoned generously with paprika, fresh dill + thyme, and lemon juice.

This soup is made all year long here. It’s a soul-warming, hug-in-a-bowl type of soup, and we load it up with cremini and shiitake mushrooms. Shiitake is generally not in Hungarian soup but they add so much umami goodness and definitely kicks it up a notch.

The effort here is minimal as everything comes together in one pot in a dump-and-cook type situation, letting it simmer and simmer until all the flavors come together. The consistency is just right with a milk and flour slurry, just creamy enough to pile on spoonfuls on top of crusty bread or toasted crostini slices.

Not to mention a dollop of sour cream that goes a very very long way.

TOOLS FOR THIS RECIPE

• Dutch oven

HOW DO I SERVE HUNGARIAN MUSHROOM SOUP?

Some crusty bread, a dollop of sour cream, fresh herbs and freshly cracked black pepper are great toppings!

DO I HAVE TO USE WHITE WINE?

Additional vegetable stock can be used for white wine as a non-alcoholic substitute.

CAN I USE DRIED HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

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Hungarian Mushroom Soup

The creamiest mushroom soup with fresh dill, thyme, and paprika. Top with a dollop of sour cream and crusty bread!

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Ingredients

• 3 tablespoons unsalted butter
• 1 sweet onion diced
• 1 ½ pounds cremini mushrooms sliced
• 4 ounces shiitake mushrooms stemmed and diced
• ½ cup dry white wine
• 4 cups vegetable stock
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons Hungarian or sweet paprika
• 1 ½ teaspoons dried dill
• 5 sprigs fresh thyme
• 1 bay leaf
• 3 tablespoons all-purpose flour
• 1 ½ cups whole milk
• ¼ cup sour cream
• 2 teaspoons lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons chopped fresh parsley leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion and mushrooms, and cook, stirring occasionally, until tender and mushrooms start to brown, about 16-20 minutes.
• Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
• Stir in vegetable stock, soy sauce, paprika, dill, thyme and bay leaf.
• Bring to a boil; reduce heat and simmer until slightly reduced and flavors have blended, about 15-20 minutes.
• In a small bowl, whisk together flour and milk. Stir in flour mixture into the Dutch oven until thickened, about 10 minutes.
• Reduce heat to low; stir in sour cream, lemon zest, lemon juice and parsley; season with salt and pepper, to taste.
• Serve immediately.

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Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

So much yes is happening here. Juicy, golden brown seasoned chicken thighs seared and cooked to perfection on a bed of creamy orzo, topped with fresh cherry tomatoes and crumbled feta cheese. An all-in-one meal, made in one single pot for a super speedy clean up – a weeknight blessing so to speak.

Not to mention those sneaked in greens (spinach or kale) for your daily serving of veggies. With some crusty bread, a glass of wine, and another sprinkle of some fresh herbs, this has been my go-to meal all of January for New Year, New You. So cozy, so hearty, and just so darn good.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

CAN I USE FRESH HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

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One Pot Greek Chicken and Orzo

Tender, juicy chicken and the creamiest orzo ever (that cooks right in the pan) topped with tomatoes + feta!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 large shallots diced
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• ¾ teaspoon dried basil
• ½ teaspoon dried paprika
• ½ teaspoon dried dill
• ¼ teaspoon dried thyme
• ⅛ teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 cup orzo pasta
• 3 cups chopped baby spinach
• 2 cups cherry tomatoes halved
• ½ cup crumbled feta

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
• Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, oregano, basil, paprika, dill, thyme and cinnamon until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in spinach until wilted, about 3 minutes. Return chicken to the Dutch oven.
• Serve immediately, sprinkled with tomatoes and feta.

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So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

This is one of those soups that are just good for your soul. Heart-warming, nourishing, cozy, and so darn good.

With tender shredded chicken that cooks right in the broth (thank you to the bone-in, skin-on chicken breasts for all that flavor goodness), mushrooms, mirepoix, garlic, fresh thyme sprigs, chicken stock, and a wild rice blend that also simmers right in the pot.

If you happen to have white wine on hand, you can even add a splash to the Dutch oven before adding the stock. And if you are reheating any leftovers, you will want to stir in more stock since the rice continues to soak up the broth.

Pair with some warm, crusty bread to sop up all that goodness, leaving no drop behind.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE BONELESS, SKINLESS CHICKEN BREASTS?

Yes, boneless, skinless chicken breasts can absolutely be used here but bone-in, skin-on chicken breasts have a higher fat content which will yield juicier, more flavorful chicken.

I HATE MUSHROOMS. WHAT CAN I USE INSTEAD?

Mushrooms can be omitted completely if it’s not your thing.

CAN I USE DRIED HERBS INSTEAD?

Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

IS THIS FREEZER-FRIENDLY?

Yes! You can freeze the leftovers without the rice (or else they will get mushy) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding freshly cooked rice when serving.

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Chicken and Wild Rice Soup

So warm, so hearty, so cozy! With tender shredded chicken breasts, mushrooms, wild rice, and feel good veggies.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Ingredients

• 2 tablespoons unsalted butter
• 8 ounces cremini mushrooms sliced
• 1 sweet onion diced
• 2 carrots peeled and diced
• 2 ribs celery diced
• 3 cloves garlic minced
• 4 sprigs fresh thyme
• 2 bone-in, skin-on chicken breasts
• 6 cups chicken stock
• 1 cup wild rice blend such as Lundberg
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Melt butter in a large stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 8-10 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Stir in chicken, chicken stock, wild rice, bay leaf, 1 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat and simmer, covered, until the chicken is cooked through and the rice is tender, about 35-45 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones and skin.
• Stir in chicken and parsley; season with salt and pepper, to taste.
• Serve immediately.

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A quick 30 min ONE POT meal! With crumbled Italian sausage, sneaked in spinach and the best tomato cream sauce ever!

New year, new you, new cream sauce. A cream sauce so heavenly with perfectly cooked potato gnocchi, crumbled Italian sausage, and sneaked in greens for those picky eaters.

This comes together fast too – 30 min from start to finish – and everything cooks in one single pot (even the uncooked gnocchi) for the easiest clean up.

Ground beef/chicken/turkey can easily be subbed for the sausage, and any kind of greens will also work if spinach is not your jam (kale, swiss chard, or even chopped broccoli florets for extra veggies all around).

Serve with crusty bread to sop up all that sauce, a light salad and a glass of red for a complete meal.

DO I HAVE TO COOK THE GNOCCHI FIRST?

Not at all! That is the beauty of this recipe – the uncooked gnocchi cooks right in that tomato saucy goodness.

WHAT GNOCCHI IS BEST HERE?

I personally love cauliflower potato gnocchi but any gnocchi of your choosing should work very well in this recipe.

WHAT KIND OF SAUSAGE IS BEST HERE?

Sweet or spicy Italian sausage are both great options. Ground beef also works beautifully here.

WHAT IS TOMATO SAUCE? IS IT THE SAME AS PASSATA?

Tomato sauce, in the US, is tomato puree typically cooked down for a thick, smooth consistency with a relatively sweet flavor. Passata is simply uncooked tomato purée. You can use passata in place of tomato sauce, but it is not a completely equal substitute.

WHAT IS HEAVY CREAM?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

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Creamy Sausage Gnocchi

A quick 30 min ONE POT meal! With crumbled Italian sausage, sneaked in spinach and the best tomato cream sauce ever!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage casing removed
• ½ medium sweet onion diced
• 3 cloves garlic minced
• 1 teaspoon Italian seasoning
• 2 cups beef stock
• 1 (8-ounce) can tomato sauce
• 24 ounces cauliflower potato gnocchi
• 4 cups chopped baby spinach
• ¼ cup heavy cream
• ¼ cup freshly grated Parmesan
• Kosher salt and freshly ground black pepper to taste
• ¼ cup basil leaves

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and onion, and cook until sausage has browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
•  Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• Gradually whisk in beef stock and tomato sauce. Stir in gnocchi. Bring to a boil; reduce heat and simmer until reduced and slightly thickened, and the gnocchi is cooked through, about 6-8 minutes.
• Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes.
• Stir in Parmesan; season with salt and pepper, to taste.
• Serve immediately, garnished with basil, if desired.

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Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Coq Au Vin is a classic French dish of braised chicken in red wine. It’s braised and simmered for hours on end, and to be honest, it’s quite heavenly. But now we can make it right in the Instant Pot with less effort, less time, and all around less babysitting.

With bone-in, skin-on chicken thighs, mushrooms, shallots, garlic, carrots and fresh thyme and 15 minutes of high pressure, the chicken comes out silky-tender with that deep red wine flavor, giving you all the braise vibes in just a fraction of the time. It’s warm, it’s cozy, it’s great for entertaining, and it’s super fancy without any of the hard work.

Serve over mashed potatoes and crusty bread to sop up all that saucy goodness with a healthy sprinkling of that crispy bacon right on top.

TOOLS FOR THIS RECIPE

• 6-qt Instant Pot®

DO I HAVE TO USE RED WINE?

A burgundy (pinot noir) is a traditional choice for Coq Au Vin. However, beef stock with a splash of red wine vinegar can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.

WHAT IF I DON’T HAVE AN INSTANT POT?

No Instant Pot, no problem! You can make this stovetop version instead.

WHAT CAN I SERVE THIS WITH?

You’ll want something to sop up all that sauce, like these buttery mashed potatoes (or you can go with a cauliflower mash) or some crusty bread. You can also pair this with a light salad for a full rounded meal with the leftover wine.

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Instant Pot Coq Au Vin

Oh-so-perfect silky-tender chicken and veggies cooked in a red wine sauce in just a fraction of the time. SO GOOD!

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Ingredients

• 3 slices bacon diced
• 6 bone-in, skin-on chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 8 ounces cremini mushrooms halved
• 3 shallots quartered
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine
• 1 cup chicken stock
• 3 carrots halved lengthwise and cut into thirds
• 4 sprigs fresh thyme
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• Season chicken thighs with 1 teaspoon salt and 1/2 teaspoon pepper.
• Working in batches, add chicken to the Instant Pot®, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. Drain excess fat, reserving 2 tablespoons in the Instant Pot®.
• Add mushrooms and shallots, and cook, stirring occasionally, until mushrooms are tender and browned, about 5-7 minutes; season with salt and pepper, to taste.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the Instant Pot®. Stir in chicken stock, carrots and thyme.
• Return chicken to the Instant Pot®. Select manual setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Set chicken and vegetables aside. Select high sauté setting; simmer until the sauce has reduced and slightly thickened, about 8-10 minutes; season with salt and pepper, to taste.
• Serve chicken and vegetables with juices immediately, sprinkled with bacon and garnished with parsley, if desired.

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Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

Making risotto at home does not have to be intimidating at all. All you need is an assortment of mushrooms, a nice white wine, freshly grated Parmesan, and a little bit of time and patience.

The key to a good risotto is to cook it on a low simmer, stirring constantly, and adding the stock gradually to let the rice fully absorb all that flavor and goodness for the creamiest texture.

You can use your favorite kind of mushrooms here, and you can save a little bit of the garlicky, buttery mushroom mixture as a topping for serving alongside some freshly shaved Parmesan. It will make all of the difference.

TOOLS FOR THIS RECIPE

• Dutch oven

WHAT MUSHROOMS ARE BEST HERE?

Cremini, baby bella, chanterelles, shiitake or oyster mushrooms are all great options. You can use an assortment or just one variety.

WHICH WHITE WINE WOULD YOU RECOMMEND HERE?

I recommend using a crisp, dry wine such as pinot grigio or sauvignon blanc.

DO I HAVE TO USE WHITE WINE?

The wine helps balance out the flavors a bit as its natural acidity helps cut through the richness of the dish. However, a little bit of lemon juice with vegetable broth can also be used for white wine as a non-alcoholic substitute.

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Mushroom Risotto

Nothing beats homemade risotto! So elegant, rich and oh so velvety-creamy, made with white wine, thyme, and fresh Parmesan.

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Ingredients

• 6 cups chicken stock
• Kosher salt and freshly ground black pepper to taste
• ¼ cup unsalted butter
• 1 ½ pounds assorted fresh mushrooms sliced or chopped into bite-size pieces
• 2 shallots diced
• 3 cloves garlic minced
• 1 ½ cups arborio rice
• 1 tablespoon chopped fresh thyme leaves
• ½ cup dry white wine
• ½ cup freshly grated Parmesan

Instructions

• STOCK MIXTURE: Heat chicken stock and 1 teaspoon salt in a large stockpot or Dutch oven over medium high heat. Bring to a boil; reduce heat and simmer.
• Melt butter in a large stockpot or Dutch oven over medium high heat. Add mushrooms and shallots. Cook, stirring often, until tender, about 8 minutes.
• Stir in garlic until fragrant, about 1 minute; season with salt and pepper, to taste. Set aside 1 cup mushroom mixture; keep warm.
• Stir in rice and thyme, stirring constantly, until lightly toasted and fragrant, about 1-2 minutes.
• Stir in wine, stirring constantly and scraping any browned bits from the bottom of the Dutch oven, until almost completely absorbed, about 1-2 minutes.
• Reduce heat to low. Stir in 1 cup STOCK MIXTURE. Cook, stirring constantly, until almost completely absorbed.
• Continue adding remaining STOCK MIXTURE, 1/2 cup at a time, stirring constantly and waiting until almost completely absorbed before adding additional STOCK MIXTURE, until al dente, about 20 minutes.
• Stir in Parmesan; season with salt and pepper, to taste.
• Serve immediately with the reserved mushroom mixture and additional Parmesan, if desired.

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A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!

Hello, Fall. We have crisp leaves, football tailgating, chunky sweaters, apple cider donuts everything, and my most favorited seasonal salad.

Maybe it’s the candied pecans. The perfectly massaged kale tossed with the sweet and tangy dressing. The oh-so-crisp bacon bits with the chunks of fresh apples. Maybe it’s all of the above.

Nonetheless, I will be diving head first into this salad until the end of the year. And I will be bringing it to all of our holiday gatherings.

P.S. The pecan recipe makes more than you need but trust me when I say they will not stick around for long.

TOOLS FOR THIS RECIPE

• Large cast iron skillet
• Baking sheet

WHAT KIND OF APPLE WOULD YOU RECOMMEND FOR THIS SALAD?

Gala or honey crisp apples would work beautifully in this recipe.

CAN I SUBSTITUTE SOMETHING ELSE FOR THE FETA?

Goat cheese, queso fresco, halloumi, or cotija are all great options.

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Apple Cranberry Pecan Salad

A bright, refreshing fall salad with apples, bacon + the most amazing candied pecans. Perfect for the holidays!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• 3 slices bacon diced
• ¼ cup apple cider vinegar
• 1 medium shallot diced
• 1 tablespoon Dijon mustard
• ⅓ cup extra virgin olive oil
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 1 large bunch kale stems removed and leaves shredded
• 1 medium apple diced
• ½ cup sliced celery
• ½ cup dried sweetened cranberries
• ½ cup crumbled feta cheese

for the candied pecans

• 1 large egg white
• ⅓ cup sugar
• ¾ teaspoon kosher salt
• ½ teaspoon pumpkin pie spice
• ⅛ teaspoon cayenne pepper optional
• 2 cups pecan halves

Instructions

• Heat a large cast iron skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate.
• In a large bowl, whisk together vinegar, shallot and Dijon; let stand 5 minutes. Whisk in olive oil and honey; season with salt and pepper, to taste. Stir in kale and massage for 1 minute.
• Top with bacon, apple, celery, cranberries, feta cheese and candied pecans, and gently toss to combine.

for the candied pecans

• Preheat oven to 300 degrees F. Line a baking sheet with parchment paper; set aside.
• In a medium bowl, whisk egg white until frothy, about 1-2 minutes. Whisk in sugar, salt, pumpkin pie spice and cayenne pepper.
• Stir in pecans until well combined and evenly coated.
• Spread pecan mixture onto the prepared baking sheet in an even layer. Place into oven and bake for 25-30 minutes, stirring at halftime. Let cool completely.

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Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!

Hello lemony creamy goodness. This is certainly my kind of speedy weeknight meal, with juicy chicken thighs (breasts can absolutely be substituted) and the creamiest orzo with just the right amount of lemon of course, which all comes together in a single pot. It’s less dishes for everyone involved.

You can also throw in your favorite kind of greens – kale, spinach, collard greens or even swiss chard. Even the pickiest of eaters will get their share of greens in here, all soaked and swimming in this lovely creaminess.

TOOLS FOR THIS RECIPE

• Dutch oven

CAN I USE CHICKEN BREASTS?

Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.

I DON’T LIKE ROSEMARY. CAN I SUBSTITUTE SOMETHING ELSE?

Absolutely! You can substitute oregano (dried or fresh!) or any other herb of your choosing. And because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.

WHAT IS HEAVY CREAM?

Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.

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One Pot Lemon Chicken and Orzo

Golden brown, juicy chicken with the creamiest lemony orzo + sneaked in greens, all made in ONE SINGLE POT!

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons unsalted butter
• 2 large shallots diced
• 3 cloves garlic minced
• 2 teaspoons chopped fresh thyme leaves
• 1 teaspoon chopped fresh rosemary
• 2 tablespoons all-purpose flour
• 3 cups chicken stock
• 1 ½ teaspoons Dijon mustard
• 1 cup orzo pasta
• 1 bunch kale stems removed and leaves torn into bite-sized pieces
• ⅓ cup freshly grated Parmesan
• ¼ cup heavy cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon lemon zest

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side; set aside.
• Add shallots, and cook, stirring occasionally, until tender, about 3-5 minutes. Stir in garlic, thyme and rosemary until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven. Stir in orzo; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is cooked through, about 6 minutes. Stir in kale, Parmesan, heavy cream, lemon juice and lemon zest until the kale has wilted, about 3 minutes. Return chicken to the Dutch oven.
• Serve immediately.

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Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Not all tuna casseroles were created equal. This one for example is extra creamy, wonderfully cheesy, and completely made from scratch (no canned soup here). Not to mention, the crispiest Panko topping, my favorite part about this recipe. Every bite has that creamy pasta goodness with that extra lemony Parmesan-Panko crunch right on top.

And this dinner comes together in a cinch with the help of canned tuna. I highly recommend using good quality albacore tuna in water with no salt added. It has a clean, fresh taste along with a nice, chewy texture and big big flakes.

If tuna is not your jam, leftover shredded rotisserie chicken is a great sub. Other veggies can be added such as mushrooms, carrots, and green beans. And as always, freshly grated cheese always melts a little better! Serve with a light salad and crusty bread for a complete speedy weeknight dinner.

TOOLS FOR THIS RECIPE

• Dutch oven

WHAT IS HALF AND HALF?

Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

WHAT IS PANKO? 

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. While both panko and breadcrumbs can be used as a coating for fried foods, panko is much more flakier and yields a crunchier, crispier texture.

WHAT IF I DON’T HAVE A DUTCH OVEN?

An oven-proof skillet, such as a large cast iron skillet, is a great option.

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Tuna Noodle Casserole

Classic tuna noodle casserole! So cozy, so so creamy. Made with canned tuna, egg noodles and a crispy Panko topping!

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Ingredients

• 10 ounces wide egg noodles about 4 1/2 cups
• 3 tablespoons unsalted butter
• 3 cloves garlic minced
• 2 large shallots diced
• 2 tablespoons all-purpose flour
• 3 ½ cups half and half
• 2 teaspoons Dijon mustard
• 8 ounces shredded sharp white cheddar cheese about 2 cups
• 3 (5-ounce) cans tuna in water drained
• 1 cup frozen green peas rinsed
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh chives

For the panko mixture

• ⅓ cup Panko*
• ⅓ cup freshly grated Parmesan
• 1 tablespoon lemon zest
• 1 tablespoon olive oil

Instructions

• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Preheat oven to 400 degrees F.
• Melt butter in a Dutch oven over medium heat. Add garlic and shallots, and cook, stirring frequently, until fragrant, about 2 minutes.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in half and half and Dijon until slightly thickened, about 4-5 minutes.
• Remove from heat. Stir in cheddar cheese until smooth, about 2 minutes.
• Stir in pasta, tuna and green peas until well combined; season with salt and pepper, to taste; sprinkle with Panko mixture.
• Place into oven and bake until golden brown and bubbly. about 25-30 minutes.
• Serve immediately, garnished with chives, if desired.

for the panko mixture

• In a small bowl, combine Panko, Parmesan, lemon zest and olive oil.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Sometimes you just need a feel good classic. Simple, no fuss no muss, and this is exactly that. Completely homemade comfort food for the entire family to enjoy.

The meatballs use a blend of ground beef and ground pork (but you can also substitute ground turkey or use all beef or all pork), baked to perfection so you can prep your sauce without any added work.

The sauce is also incredibly simple with a short ingredient list, using both crushed and petite diced tomatoes, onion, garlic, Italian seasoning and fresh basil. If you’re really short on time, store-bought marinara sauce (such as Rao’s) can absolutely work for an even speedier dinner.

Serve with spaghetti noodles (or any other pasta of your choice), topped with fresh basil and freshly grated Parmesan along with some of the leftover red wine used in this recipe.

TOOLS FOR THIS RECIPE

• Baking sheet
• Dutch oven

I DON’T EAT BEEF OR PORK. WHAT CAN I SUBSTITUTE?

You can substitute ground turkey for both!

WHAT IS PANKO? 

Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store. But you can also substitute breadcrumbs to serve as a binder for the meatballs.

WHAT KIND OF RED WINE WOULD YOU RECOMMEND?

Because spaghetti sauce is a bit acidic, you’ll want more of a moderate red wine such as Chianti to add some richness and robustness to your sauce.

DO I HAVE TO USE RED WINE?

Chicken, beef, or vegetable stock can be used for red wine as a non-alcoholic substitute. Stock will be less acidic and more mild in flavor than red wine.

WHAT DO YOU SERVE THESE WITH?

This caesar salad with homemade croutons and garlic parmesan knots would be great accompaniments.

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Classic Spaghetti and Meatballs

Classic, simple, no fuss dinner here with the most tender and juicy homemade meatballs and spaghetti sauce!

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Ingredients

for the meatballs

• ½ cup freshly grated Parmesan
• ⅓ cup Panko*
• ⅓ cup chopped fresh parsley leaves
• ½ cup milk
• 1 large egg
• 1 small shallot diced
• 3 cloves garlic minced
• Kosher salt and freshly ground black pepper to taste
• 1 pound lean ground beef
• 1 pound ground pork

for the sauce

• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• ½ teaspoon fennel seeds
• ¼ teaspoon crushed red pepper flakes
• ⅓ cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can petite diced tomatoes
• 1 teaspoon sugar
• ½ cup chopped fresh basil leaves
• 1 pound spaghetti

Instructions

• Preheat oven to 425 degrees F. Line a baking sheet with foil and lightly oil or coat with nonstick spray.
• In a large bowl, combine Parmesan, Panko, parsley, milk, egg, shallot and garlic; season with 1 teaspoon salt and 1/2 teaspoon pepper. Let stand 10 minutes.
• Using a wooden spoon or clean hands, add ground beef and ground pork, stirring until well combined. Roll the mixture into 1-to-1-1/2-inch meatballs, forming about 36 meatballs.
• Place meatballs in a single layer onto the prepared baking sheet. Place into oven and bake until browned, about 12-15 minutes; set aside.
• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add onion, and cook, stirring frequently, until translucent, about 2-3 minutes. Stir in garlic, Italian seasoning, fennel seeds, and crushed red pepper flakes until fragrant, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in tomatoes and sugar; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until sauce has thickened, about 20 minutes.
• Stir in meatballs; cover and continue to simmer until flavors have blended, about 30 minutes. Stir in basil; season with salt and pepper, to taste.
• In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
• Serve immediately, topped with meatballs and sauce.

Notes

*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.

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