Cooking Archives · Page 2 of 7 · Jess in the Kitchen

Cheesy Kielbasa and Potato Soup

It’s no secret that if you asked me about my favorite category of food, I would say soups and stews without hesitation. I love the creation of them; the chopping, the fact that you don’t really have to measure, the slow cooking on the stove that you get to walk over and lovingly stir throughout the cook time. I love all of it. So when the temperature really began to drop and our evenings got a little less chaotic, I immediately set out to create a new soup recipe: Cheesy Kielbasa and Potato Soup.

I didn’t grow up eating kielbasa. Looking back, I don’t know why because it seems like a perfect meal for our little family of four. However, the Mr. did; so when we got married, it quickly became a staple every couple weeks. It’s great because it keeps well in the fridge so you can grab it at the grocery store and save it for the hectic nights. And my kids LOVE it.

Generally speaking, if we aren’t eating it with scalloped potatoes and green beans (my kid’s favorite), we are mixing it up in this Kielbasa Quinoa Bowl (SO DANG GOOD!), and now we will add this recipe for Cheesy Kielbasa and Potato Soup to the list of go to kielbasa recipes.

Think of this soup as your traditional potato and ham soup with a twist. The kielbasa adds another layer of flavor with its own unique spice blend. Let’s get cooking!

Your Ingredients

1 ½ tablespoons olive oil
1 cup diced celery
¾ cup diced onion
4 cups diced potato (I leave the skin on)
3 cloves garlic, minced
3 cups chicken stock
2 cups diced kielbasa
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 ½ cups milk
1 ½ -2 cups freshly shredded cheddar cheese
Salt, to taste

Your Steps to Cheesy Kielbasa and Potato Soup

In a large dutch oven (Bring on the cast iron. I love it so much!), heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes.

While the potatoes are cooking, heat a saucepan. Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel. Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.

SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables. Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa. Cook over low-medium heat until the cheese has incorporated. Serve it up with some fresh bread, a salad, and top with parsley if you choose!

Chopped onions, potatoes, and celery — Chop, chop, chop.

Softening the vegetables. — Chop, chop, chop.

Cheesy Kielbasa and Potato Soup

Grab your dutch oven and cook up a batch of this comforting and cozy cheesy kielbasa and potato soup for you and your family!

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Prep Time 30

Cook Time 20

Servings servings

Equipment

Ingredients

1 ½ tablespoons olive oil
1 cup diced celery
¾ cup diced onion
4 cups diced potato I leave the skin on
3 cloves garlic minced
3 cups chicken stock
2 cups diced kielbasa
½ teaspoon pepper
2 tablespoons butter
2 tablespoons flour
2 ½ cups milk
1 ½ -2 cups freshly shredded cheddar cheese
Salt to taste

Instructions

In a large dutch oven, heat the olive oil over medium. Once hot, add celery and onion. Cook until soft, about 10 minutes. Add potatoes and garlic and cook for an additional 5 minutes, giving some color to the potatoes. Slowly add chicken stock and pepper, cooking until the potatoes are soft, approximately 10 minutes.
While the potatoes are cooking, heat a saucepan.
Cook the diced kielbasa until just crispy, about 5 minutes. Kielbasa can be oily, so this will pull that excess oil rather than adding it to the soup. Remove the sausage from the pan, and place on a paper towel.
Reserve the grease and add enough butter to reach 2 tablespoons of fat. Stir in flour and whisk until the roux starts to bubble. Continue to whisk for about 2 minutes over medium heat.
SLOWLY stir in the milk, ⅓ of a cup at a time, whisking the whole time. Once the milk has been incorporated, stir it into the simmered vegetables.
Add freshly shredded cheese (This matters. Pre shredded cheese doesn’t melt as well) and the kielbasa.
Cook over low-medium heat until the cheese has incorporated.
Serve it up with some fresh bread, a salad, and top with parsley if you choose!

Notes

Note: If you or someone you love is gluten free, you can totally skip the roux. Simply add the milk (preferably 2% to thicken the soup up a bit) to the chicken stock and skip the flour and butter.

Also, if you want to thicken your soup without the flour and butter, an option is to hit the soup with an immersion blender for just a bit before you add the kielbasa and cheese. This is a great way to given the perception of a creamy soup without adding the extra stuff.

Tried this recipe?Let us know how it was!

Oh the Soups you can make!

If you dug this soup, I have a few more favorites that you may want to try!

December 23, 2022December 23, 2022

JessLeave a comment

Corn and Pancetta Chowder

If you’ve been around for any length of time, you know that I live for comfort food. Can it be cooked low and slow or as a bake? Then I am here for it. Specifically, soup season is my absolute favorite. I love all the things that come with creating a soup: chopping the veg, stirring periodically with love, and then smells that take over the house. It pairs so well with some homemade bread (I bake sourdough!) and a salad. All my favorites. So when I suddenly got to thinking about corn chowder, I looked in my fridge and pantry and this delicious corn and pancetta chowder was the result.

Now you may be asking, “Why pancetta?” Friends, until a couple months ago, I had never cooked with it. A recipe I was trying out for a collab I do on Instagram called for it, and I gave it a try. And my goodness. It has quickly become a staple for cooking in my house. It’s just that good. If you want to skip the pancetta, you can totally do bacon instead. But I dare you to cook up some crispy pancetta and NOT want to eat the entire container.

The rest of the ingredients are completely pantry items. You don’t even need heavy cream or half and half (which I have on hand maybe 30% of the time). The half blending of the simmered vegetables creates a creamy and thick chowder that’s divine.

Ready to get cooking? Let’s go!

Your Ingredients for Corn and Pancetta Chowder

4 ounces pancetta (or thick cut bacon, cut into small pieces)
1 yellow onion, diced (about 1 cup)
2 celery ribs, diced (about ¾ cup)
3 cups diced potatoes (I left the skin on)
1 teaspoon minced garlic
½ teaspoon pepper
2 cups chicken stock
2 cups corn (fresh or frozen)
2 ½ -3 cups milk, divided
1 ½ tablespoons cornstarch
Salt and dried thyme, to taste
Olive oil

Your Steps

Add a small amount of olive oil (2 teaspoons or so) to a soup kettle (I love my cast iron Dutch ovens). Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.

Meanwhile, dice onions, celery, and potatoes. Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes. Add potatoes and allow to cook for another 5 minutes. Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10 minutes.

While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!).

Once the potatoes are soft, add 1 cup of corn to the kettle. Then use an immersion blender to break down the vegetables about 50% of the way. I leave it in the kettle and just go by feel but you can remove 50-60% of the veg and do it in another container. Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup).

Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it. Combine the reserved milk with the cornstarch and whisk together. Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes.

Serve it up with some crusty bread, a salad, and garnish with reserved pancetta and corn (if you care to).

Tools of The Trade

When I am making a soup or a stew you can bet I’ll be cooking in my cast iron Dutch oven. There’s just something special about it. I adore my flexible cutting boards and Orrington Broth Base is the best for quick chicken stock.

Corn and Pancetta Chowder

Thick and creamy, this corn and pancetta chowder is all you can ask for in a comforting bowl of soup.

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Prep Time 15

Cook Time 40

Course Soup

Cuisine American

Servings servings

Equipment

Ingredients

4 ounces pancetta or thick cut bacon, cut into small pieces
1 yellow onion diced (about 1 cup)
2 celery ribs diced (about ¾ cup)
3 cups diced potatoes I left the skin on
1 teaspoon minced garlic
½ teaspoon pepper
2 cups chicken stock
2 cups corn fresh or frozen
2 ½ -3 cups milk divided
1 ½ tablespoons cornstarch
Salt and dried thyme to taste
Olive oil

Instructions

Add a small amount of olive oil to a soup kettle. Once hot, add pancetta and cook over medium heat until crispy. Remove cooked pancetta and allow it to drain on a paper towel. Reserve ⅔ of the fat from the pancetta to cook the vegetables.
Meanwhile, dice onions, celery, and potatoes.
Over medium heat, cook the onions, celery, and garlic in the pancetta fat until softened, about 8 minutes.
Add potatoes and allow to cook for another 5 minutes.
Add chicken stock and pepper. Heat to a low boil and cook until the potatoes are soft, about 10-15 minutes.
While the potatoes are cooking, spray a small frying pan with non-stick cooking spray and heat to a medium, high temperature. Add corn and cook until just charred (this is optional, but will enhance that flavor!).
Once the potatoes are soft, add 1 cup of the corn to the mix.
Use an immersion blender to break down the vegetables about 50% of the way.
Stir in the corn and pancetta to the kettle (reserving some if you care to garnish the top of your soup).
Finally, slowly stir in milk, ½ cup at a time, reserving 1 ½ tablespoons of it.
Combine the reserved milk with the cornstarch and whisk together.
Bring the soup just to a boil and stir in cornstarch slurry and cook until the soup thickens, about 3 minutes.

Keyword comfort food, corn chowder, pancetta, Potato Soup, soup, soup and stews

Tried this recipe?Let us know how it was!

Interested in other soup Recipes?

Check out some of the recipes below (or just head to my cooking page!)

November 12, 2022November 12, 2022

JessLeave a comment

Rice and Pancetta Stuffed Squash

I have an odd relationship with growing squash. Maybe I am not alone. I grow it, but the act of actually dicing it, roasting it, and all the things doesn’t always happen. It isn’t that I don’t like the way it tastes. I generally love it. It just takes a little more work than I want. However, this rice and pancetta stuffed squash is worth all the work, and I am super pumped to share it with you.

One of my first friends adores patty pan squash. She has talked about them for years and this year, I decided to plant a row of them, having ZERO idea if I would like them. Well, I had a bumper crop of these beautiful “starfish” squash, as the Mr. so fondly called them. (Turns out I grew early bush scallop, if you are wondering).

I enjoyed dicing them and roasting with a little salt and pepper and olive oil. And while the Mr. and my mini me enjoyed the squash this way, my big HATED it. So I looked to give the squash a face lift for my kiddo, and boy does this rice and pancetta stuffed squash recipe do it.

The flavors of the Brussels sprouts are complemented by the sweet potato and pancetta. Fall feels so present in the in the colors and spice blend. And turns out that both my kids fought over how much each of them could get. I thought six squash would leave us leftovers, but my goodness, they were gobbled up by parents and kids alike.

If you’re looking for a meal that feels fancy but really just take a little prep, give this one a try!

Ready to get cooking? I know I am!

Your Ingredients

Six Early Bush Scallop squash (other squash would work too, but you may need to increase the bake time as bush scallop are pretty light on bake time)
1 ½ cup chicken stock
¾ cup long grain brown rice
⅛ teaspoon garlic powder
⅛ teaspoon pepper
1 tablespoon butter
¾ cup pancetta
½ cup each: chopped onion, carrot, Brussels sprouts, and sweet potato
¼ teaspoon dried, ground rosemary
¼ teaspoon pepper
Salt to taste

Your Steps to Rice and Pancetta Stuffed Squash

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray. Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.

Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.

Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).

While the rice and squash are cooking, begin to cook down the vegetables. In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat. Add onion and carrot. Cook for 2-3 minutes. Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes. Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.

Remove from heat and stir in cooked in rice. Stuff parbaked squash and bake for an additional 15 minutes at 375 degrees. Serve your family a delicious and beautiful meal everyone will fight over!

I hope your family loves them as much as mine did. My big (who doesn’t like the squash plain) said I could just make a big pan of the filling and he would eat it all. It’s that good! So maybe double the filling? Ha. Just a thought *wink, wink*

Rice and Pancetta Stuffed Squash

A little prep in the kitchen turns some simple ingredients into beautiful rosemary rice and pancetta stuffed squash!

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Prep Time 35

Cook Time 30

Course dinner, Main Course

Cuisine American

Servings

Equipment

Baking Sheet
Large Skillet or Saucepan

Ingredients

6 Early Bush Scallop squash or other patty pan squash
1 ½ cup chicken stock
¾ cup long grain brown rice
⅛ teaspoon garlic powder
⅛ teaspoon pepper
1 tablespoon butter
¾ cup pancetta
½ cup chopped onion
½ cup carrot diced
½ cup Brussels sprouts quartered
½ cup sweet potato diced
¼ teaspoon dried ground rosemary
¼ teaspoon pepper
Salt to taste

Instructions

Preheat your oven to 375 degrees. Line a baking sheet with parchment or foil that has been sprayed with non-stick cooking spray.
Wash each squash and slice off the top quarter. Hollow out the inside, removing seeds and making room for the filling.
Bake squash upside down for 15 minutes. When they are done, remove from the oven and flip over so they don’t collapse on themselves.
Meanwhile, combine chicken stock, ⅛ teaspoon pepper and garlic and long grain rice. Bring to a boil, cover and lower to a simmer, cooking for 35 minutes (or according to package directions).
While the rice and squash are cooking, begin to cook down the vegetables.
In a large saucepan (you’ll mix the rice into this so have room for that), begin to melt the butter over medium heat.
Add onion and carrot. Cook for 2-3 minutes.
Add Brussels sprouts and pancetta. Cook until the pancetta is becoming crispy, about 10-12 minutes.
Add sweet potato, pepper, and rosemary and cook an additional 3-5 minutes. Salt to taste.
Remove from heat and stir in cooked in rice. Stuff par-baked squash and bake for an additional 15 minutes at 375 degrees.

Notes

Any small squash would work for this recipe, although initial bake time may change based on the texture and hardness of the squash used. You want the squash to be almost done baking when the stuffing is put in.

Keyword Brown Rice, brussels sprouts, early bush scallop squash, pancetta, squash, stuffed squash, sweet potato

Tried this recipe?Let us know how it was!

Looking for more meal inspiration?

Check out any of the links below or head right to my cooking page to learn more!

October 15, 2022November 12, 2022

JessLeave a comment

Summer Garden Orzo Salad

This time of year, my kitchen table is littered with fresh vegetables. Often, I am set on preserving them for eating in the cold winter months. It helps me remember the summer flavors. However, I also try to cook with the fresh vegetables so we can enjoy the fruits of our labor right away. This summer garden orzo salad takes just a few simple ingredients to create a beautiful and light dish for all the summer cooking.

I especially love it because all of the vegetables present are ripening at the same time. As you harvest the zucchini, you are checking the tomatoes. The fragrance of the basil is heavy. And corn can JUST come off the stalk if you’re lucky. No garden? No problem! These are all easily found at the farmer’s market for the freshest taste!

And as for the orzo? I have always loved it. It’s pasta, but has the feel of rice. In this recipe, a little goes a long way, so while we are only making about three servings of orzo, this side will create about 5-6 servings.

Ready to get cooking? Let’s go!

Your Ingredients for Summer Garden Orzo Salad

1 small zucchini, diced (about 2 cups)
1 cup halved cherry tomatoes
1 cup fresh corn, cut off the cob
1 cup dried orzo
¼ cup fresh basil, very lightly packed
3 tablespoons olive oil
3 tablespoons white wine vinegar
Juice from half of a lemon
½ teaspoon pepper
½ teaspoon salt

Your Steps

Begin by cooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.

Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.

Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil. Whisk the dressing once more and then pour over the salad mixture. Stir to combine. Chiffon the basil into the bowl and stir once more. For the best flavor, allow the salad to chill for 2-3 hours, but I am awful at that. I always just have to dive in!

Tools of the trade!

I have a few tools I use daily in my kitchen, without fail. I adore my flexible cutting boards (Seriously, if you don’t have them yet, invest. You’ll thank me!) I also really dig my Pyrex bowls that come with covers. They go from mixing to table to the fridge without another messy dish. Finally, whenever I am making salads that require dressing, I love my 1 cup liquid measuring cup. Everything gets measured right into there for pouring ease!

Summer Garden Orzo Salad

The flavors of a summer garden mix with orzo pasta and lemon for a light and simple summer salad!

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Prep Time 5

Cook Time 15

Course Side Dish

Cuisine American

Servings people

Ingredients

1 small zucchini diced (about 2 cups)
1 cup halved cherry tomatoes
1 cup fresh corn cut off the cob
1 cup dried orzo
¼ cup fresh basil very lightly packed
3 tablespoons olive oil
3 tablespoons white wine vinegar
Juice from half of a lemon
½ teaspoon pepper
½ teaspoon salt

Instructions

Begin by coooking the orzo to al dente according to the package directions. While the orzo is cooking, dice zucchini and cherry tomatoes. Cut the corn from the cob. Set aside.
Meanwhile, combine olive oil, vinegar, lemon juice, pepper, and salt in a liquid measuring cup. Whisk together.
Drain the orzo and rinse with cool water. Combine the orzo and vegetables in a large boil.
Whisk the dressing once more and then pour over the salad mixture. Stir to combine.
Chiffon the basil into the bowl and stir once more.
For the best flavor, allow the salad to chill for 2-3 hours.

Keyword basil, cherry tomatoes, orzo, orzo salad, pasta salad, tomatoes, zucchini

Tried this recipe?Let us know how it was!

Looking for other great recipes to pair with the Summer Garden Orzo Salad?

Give any of these a try! Or head to my baking or cooking page!

August 13, 2022April 23, 2023

JessLeave a comment

Air Fryer Southwest Chicken Skillet

I don’t know about you, but our air fryer is perpetually on the countertop during the summer. I’ll be honest, eight times out of ten, I am making homemade fries (SO GOOD!), but sometimes I am cooking protein in it. I love cooking up chicken in all sorts of ways. I dig chicken thighs, chicken breasts, you name it. But one of my favorite ways to cook up chicken is when it’s marinated and cut into bitesize pieces. This Air Fryer Southwest Chicken Skillet is a great way to do just that!

Reasons I love this recipe? It’s FULL of color and flavor. Don’t skip the cilantro or onions (as long as you aren’t an ‘it tastes like soap’ kind of guy or gal. Man, my heart hurts for you. I could eat cilantro by the bucket!) It adds so much.

It preps up SO fast with minimal dishes. The chicken gets marinated in a baggy and goes in the air fryer. Everything else goes straight in the skillet! You don’t even need much of a cutting board if you have scissors for the onions and cilantro. It sure made my dishwasher (my 12 year old kiddo) happy to see that I didn’t create a pile of dishes for him.

Now, I went lighter on the spicy factor here. If you want some extra kick, feel free to top with some sliced jalapeño too! Also, no air fryer? No problem! You can easily cook up the chicken with the rice or on the side. I just like the texture the air fryer brings to the party.

Your Ingredients for Air Fryer Southwest Chicken Skillet

1 ½ pounds chicken breast, cubed into bitesize pieces
1 cup long grain white rice
1 can unsalted diced tomatoes
1 can black beans, rinsed
1 cup frozen corn
1 cup shredded cheese
Fresh cilantro and green onions, optional
Salt and pepper to taste

Seasoning:

One teaspoon each of:

chili powder
ground coriander
ground cumin
paprika

One half teaspoon each of:

salt
garlic powder
oregano

Dash of cayenne pepper, to taste

Your Steps to Air Fryer Southwest Chicken Skillet

Combine the spices to create a seasoning mix for the chicken. Reserve ½ tablespoon and set aside for seasoning the rice.

Mix the rest of the seasoning with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate in the refridgerator for at least 3 hours.

When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste.

Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice.

Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions.

Looking for other recipes?

Give my cooking page a try! Or maybe you need to add a sweet treat to your dinner? Baking is the way to go!

Air Fryer Southwest Chicken Skillet

The use of an air fryer and a skillet make this dish a cinch to make! Minimal dishes and full of flavor, you're sure to love this air fryer Southwest Chicken Skillet

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Prep Time 10

Cook Time 25

Marinate 3

Course dinner, Main Course

Cuisine American, Southwest

Servings servings

Equipment

Air Fryer
Skillet with a cover

Ingredients

1 ½ pounds chicken breast cubed into bitesize pieces
1 cup long grain white rice
1 can unsalted diced tomatoes
1 can black beans rinsed
1 cup frozen corn
1 cup shredded cheese
Fresh cilantro and green onions optional
Salt and pepper to taste

Seasoning

1 teaspoon chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon oregano
Dash of cayenne pepper

Instructions

Combine seasoning mix. Reserve ½ tablespoon and set aside for seasoning the rice.
Mix the remaining seasoning mix with 2 tablespoons olive oil and 1 tablespoon water. Place the cubed chicken in a plastic bag. Pour the seasoning mixture over the chicken, massaging it into pieces. Seal and allow to marinate for at least 3 hours.
When you are ready to cook the chicken, start the rice according to the package directions. Once the water is boiling, add rice and the diced tomatoes, black beans, frozen corn, and reserved seasoning blend. Add additional salt and pepper to taste.
Meanwhile, preheat an air fryer to 380 degrees. Spray with cooking spray. Cook chicken for 10-15 minutes, tossing once or twice.
Immediately after the rice mixture is done cooking, top with shredded cheese and cover, removing from heat. Serve once the cheese has melted, topping with chicken, cilantro, and sliced green onions.

Keyword 30 minute meals, air fryer, chicken, rice, skillet, Southwest, Tex Mex

Tried this recipe?Let us know how it was!

July 31, 2022August 11, 2022

JessLeave a comment

Korean BBQ Inspired Beef and Broccoli

This Korean BBQ Inspired Beef with Broccoli has been are recipe that has hung out on my Instagram page for a long time and is an ultimate go to dinner for our family when time is short. Sitting down together for meals is incredibly important to everyone in our house, but basketball, baseball, barre classes, and the like can make that challenging. This complete meal can be done in under 25 minutes (depending on your rice) and provides a healthy and nutritious meal everyone can love!

What I love best about it (besides the flavor of course!) is that it truly can be a pantry meal that gets thrown together last minute. We are a hunting family which means our freezer is full of home-ground venison, which is what we use in place of ground beef 90% of the time. We always have Minute Rice on hand (they make a great brown rice), and if we don’t have fresh broccoli, we will definitely have some frozen. As long as we don’t run out of the sauce ingredients, we are golden and can make this any day of the week.

Also, I ADORE these steamer bags by Ziploc. It allows us to quickly cook up some broccoli (fresh or frozen) without heating up the house. We use them for cooking vegetables on a regular basis!

Ready to get cooking?! Let’s go!

Your Ingredients For Korean BBQ Inspired Beef and Broccoli

1 pound ground protein (beef, venison, turkey)
¼ cup low sodium soy sauce
⅛ cup water
¼ cup brown sugar
¼ teaspoon ginger
2 teaspoons sesame oil
Red pepper flakes, to taste
3 cloves garlic
4-6 servings brown rice, cooked
Two heads of broccoli, chopped into bite size pieces (four servings frozen broccoli florets)
Sesame seeds

Your Steps

Over medium heat, brown protein, adding oil as needed. Venison benefits from a ½ tablespoon of olive oil in the pan to help keep it from sticking. Meanwhile, steam broccoli and cook instant brown rice if you haven’t already.

I highly recommend these Ziploc steam bags for all things vegetables. I think we cook our vegetables in these bags 2-3 times a week for simplicities sake. They are amazing and come with timings for all types of food, fresh and frozen! I dig any kind of instant brown rice and have also fallen in love with frozen, par-cooked rice for those busy nights!

While your meat is browning and rice and broccoli are cooking, mix your sauce. I like to add the liquids in a 1 cup liquid measuring cup and then add the rest of the spices. Don’t skip the sesame oil! It makes the dish!

Once the meat is cooked, drain if necessary. Pour sauce over the browned protein, cooking over medium for 4-5 minutes, until slightly thickened.

Serve protein over rice, topped with steamed broccoli and sprinkle with sesame seeds. Good luck having any left overs!

Korean BBQ Inspired Beef and Broccoli

Dinner in under 25 minutes is possible with this complete meal of Korean Inspired BBQ Beef served with broccoli over rice.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 10

Course Main Course

Cuisine American

Servings people

Ingredients

1 pound ground protein beef, venison, turkey
¼ cup low sodium soy sauce
⅛ cup water
¼ cup brown sugar
¼ teaspoon ginger
2 teaspoons sesame oil
Red pepper flakes to taste
3 cloves garlic
4-6 servings brown rice cooked
Two heads of broccoli chopped into bite size pieces (four servings frozen broccoli florets)
Sesame seeds

Instructions

Over medium heat, brown protein, adding oil as needed. Venison benefits from a ½ tablespoon of olive oil in the pan to help keep it from sticking.
Meanwhile, steam broccoli and cook instant brown rice if you haven’t already.
While the meat is browning and rice and broccoli are cooking, mix your sauce.
Once the meat is cooked, drain if necessary. Pour sauce over the browned protein, cooking over medium for 4-5 minutes, until slightly thickened.
Serve protein over rice, topped with steamed broccoli and sprinkle with sesame seeds. Good luck having any left overs!

Notes

I like to add the liquids in a 1 cup liquid measuring cup and then add the rest of the spices. Don’t skip the sesame oil! It makes the dish!

Keyword broccoli, Brown Rice, ground beef, quick meals

Tried this recipe?Let us know how it was!

Looking for other delicious dinner inspirations?

You can also head to my cooking page or perhaps the baking page for other meal and dessert ideas!

July 15, 2022July 15, 2022

Jess3 Comments

Homemade Hamburger Helper

When I am asked what my niche is as a food blogger, I have a hard time coming up with a description because I truly am a dabbler. I love to can and preserve food from our homestead. I am a baker and comfort food is my jam. When I start to think about it deeper and see the big picture, my passion is creating good food for families from scratch. This homemade hamburger helper is such a perfect example of it.

I don’t know about you, but I grew up eating a lot of hamburger helper as a kid. It was delicious, but now, I try to avoid as much pre-packaged and processed food as possible. When a friend shared her version of homemade hamburger helper, I had to give it a try. The skillet quickly became a family favorite and I had to ask if I could share it here.

This homemade hamburger helper cooks up just a quick, if not quicker, than the box stuff. It’s a delicious and so simple recipe for busy people who still want to put good food on the table for their families. And without all the preservatives and added salt, it’s a meal parents can feel good about their kiddos devouring.

Your Ingredients

1 pound ground protein (beef, venison, turkey)
1 teaspoon onion powder
¼ teaspoon ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
6 ounces tomato paste or 8 ounces tomato sauce
1 ½ cups milk of your choice (regular, almond, etc)
1 ½ cups low sodium beef broth
3 cups egg noodles
1 ½ cups shredded cheddar cheese
Olive oil, optional
Salt, to taste

Your Steps to Homemade Hamburger Helper

Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary.

Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes. Stir in milk and beef broth. Bring to a boil. Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through. Remove from heat and stir in cheese. Season with salt if needed.

Homemade Hamburger Helper

Comfort food at its finest with the flavors of childhood without all the preservatives.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings servings

Ingredients

1 pound ground protein beef, venison, turkey
1 teaspoon onion powder
¼ teaspoon ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
6 ounces tomato paste or 8 ounces tomato sauce
1 ½ cups milk of your choice regular, almond, etc
1 ½ cups low sodium beef broth
3 cups egg noodles
1 ½ cups shredded cheddar cheese
Olive oil optional
Salt to taste

Instructions

Over medium heat, begin to heat olive oil (if using a low fat protein) in a large saute pan (that has a cover). Add ground protein. Season with onion powder, paprika, garlic powder, and ground pepper. Brown. Drain if necessary.
Stir in tomatoes, continuing to heat over medium-high temperature. Cook for 2-3 minutes.
Stir in milk and beef broth. Bring to a boil.
Add egg noodles, reduce heat, cover, and cook for 8-10 minutes, until the egg noodles are cooked through.
Remove from heat and stir in cheese. Season with salt if needed.

Tried this recipe?Let us know how it was!

Looking for other recipes?

Check out some great, family-friendly recipes below!

June 25, 2022June 25, 2022

Jess1 Comment

Potato Soup with Rosemary and Thyme

Recently my little one was home, sick. Okay, she isn’t really little. She’s almost 8, but the Mr. and I will likely always call her little one. She was home, sick, and didn’t have much of an appetite at all. Dinner rolled around and our plan had been to pick up sub sandwiches for the busy night ahead. However, her request was, “Can you make me some potato soup mama?” Who says no to that? So I set out to create a new little recipe for her and also for all of you. A simple and quick recipe (she hadn’t eaten all day!) with flavor. Out came some delicious and simple potato soup with rosemary and thyme.

While she napped, I had worked on updating my blog and found that I had 18 (eighteen!) soups already. So when she requested potato soup, I wanted to mix it up. Most of my potato soups have cheese in them. Being sick, I figured cheese wasn’t the best choice. I also wanted to add some herbs I don’t normally add. Thyme seemed a good fit, and rosemary always pairs well with potatoes.

So here is my mini me’s potato soup. It sat well with her tummy and she ate it all. I hope you enjoy the comfort in it as well!

Your Ingredients for Potato Soup with Rosemary and Thyme

3 cups diced potatoes (peeled or not, your choice)
1 ½ cups diced celery
1 cup diced onions
½ tablespoon minced garlic
1 ½ tablespoon olive oil
2 ½ cups chicken stock
2 cups milk
½ teaspoon pepper
½ teaspoon thyme
¼-½ teaspoon rosemary
salt, to taste

Your Steps to Potato Soup with Rosemary and Thyme

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes. Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil. Cook until the potatoes are soft, 10-15 minutes.

Once soft, remove 2-3 cups of the mixture and blend with an immersion blender until smooth. The amount is dependent on how creamy or brothy you want your soup. Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary. Allow to simmer over low heat for an additional 5-10 minutes.

My tool of the trade?

I adore my Kitchen Aid immersion blender. I use it for ALLLL the cooking and creating. It’s worth being the extra tool in your kitchen.

Potato Soup with Rosemary and Thyme

This potato soup with rosemary and thyme is the ticket if you need a quick and simple meal that's full of flavor!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Side Dish, Soup

Cuisine American

Servings people

Equipment

Immersion Blender

Ingredients

3 cups diced potatoes peeled or not, your choice
1 ½ cups diced celery
1 cup diced onions
1 ½ tablespoons olive oil
½ tablespoon minced garlic
2 ½ cups chicken stock
2 cups milk
½ teaspoon pepper
½ teaspoon thyme
¼-½ teaspoon rosemary

Instructions

In a large soup kettle, heat olive oil. Once hot, add onions and celery. Saute over medium heat until soft, about 10 minutes.
Once soft, add potatoes, garlic, and chicken stock. Raise to medium-high temperature and bring to a boil.
Cook until the potatoes are soft, 10-15 minutes.
Once soft, remove 2-3 cups of the mixture and blend with a stick blender until smooth.
The amount is dependent on how creamy or brothy you want your soup.
Stir smooth vegetables back into the soup with milk, pepper, thyme, and rosemary.
Allow to simmer over low heat for an additional 5-10 minutes.

Keyword Potato Soup, Potatoes, rosemary, soup, thyme

Tried this recipe?Let us know how it was!

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May 3, 2022May 3, 2022

JessLeave a comment

Sweet Potato and Pea Pilaf with Chicken

I live for creating meals from pantry ingredients. It’s so fun to look into my cupboards and cabinets to see what I have and what I can create from it. Case in point: this Sweet Potato and Pea Pilaf with Chicken. I have this awesome little natural food store that I get to frequent often. When I am there, I can’t help but purchase one or two fun and new bulk ingredients to try out later. Recently, it was basmati rice.

Our lives have become consumed by basketball. Both of my babies are playing and weekends are for tournaments. That means I don’t get to meal prep the way I love to. While it’s hard for me to give up that much time each weekend, I also see my kiddos flourishing on the court and I am here for that. So the scene: Sunday afternoon. Me, thinking, I have to get some food on the table when the Mr. gets home. A few google searches and recipe magazine flipping inspired this creation from the pantry!

And I will tell you, my son wasn’t thrilled that I did peas and sweet potatoes. He didn’t get it and complained as pre-teens do. Then he ate dinner and promptly declared he got all the leftovers and requested it again a week later. I don’t know about you, but I call that a major win in the recipe world! I am so excited for you to give it try!

Your Ingredients

2½ tablespoons extra virgin olive oil, divided
½ medium yellow onion
1 teaspoon minced garlic
2 cups white basmati rice
1 teaspoon tarragon
3 cups low-sodium chicken broth, heated
1 pound chicken breast
1 sweet potato, peeled and diced (about 2 ¾ cups)
12 ounces frozen peas (about 2 ½ cups)
Salt and pepper

Your Steps to Sweet Potato and Pea Pilaf with Chicken

Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic. Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully. You will be so sad if you burn your rice.

Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes. Remove the rice from the heat and allow it to sit for an additional 15 minutes.

While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray. Season the chicken with salt and pepper on each side and place on one half of the baking sheet. In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven).

Dice chicken into bite-size pieces. Combine rice mixture, diced chicken and sweet potato and frozen peas. Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes. Serve up hot on its own or with another vegetable side (I don’t think you can ever have enough!)

Tools of the Trade

You’ve got to love a good Pyrex baking dish and flexible cutting boards are a must!

Looking for some other meal inspiration? The recipes below are some of my favorites! If they don’t scream “make me” I recommend checking out my cooking page!

Sweet Potato and Pea Pilaf with Chicken

Pantry and freezer ingredients combine in this Sweet Potato and Pea Pilaf with Chicken for a simple and delicious complete meal the whole family will enjoy!

Print Recipe Pin Recipe

Prep Time 25

Cook Time 15

Course dinner, Main Course

Cuisine American

Servings people

Equipment

Ingredients

2½ tablespoons extra virgin olive oil divided
½ medium yellow onion
1 teaspoon minced garlic
2 cups white basmati rice
1 teaspoon tarragon
3 cups low-sodium chicken broth heated
1 pound chicken breast
1 sweet potato peeled and diced (about 2 ¾ cups)
12 ounces frozen peas about 2 ½ cups
Salt and pepper

Instructions

Heat 1 ½ tablespoons of olive oil in a large saucepan (with a cover) over medium heat until hot. Add onion and garlic.
Saute until just softened, about 8 minutes. Add rice and saute, stirring often, until just browned, maybe 3-5 minutes. Watch this carefully for burning.
Season with salt, pepper, and tarragon. Add 3 cups of hot stock. Cover lower heat to a simmer. Cook for 10 minutes.
Remove the rice from the heat and allow it to sit for an additional 15 minutes, still covered.
While the rice is doing its thing, preheat the oven to 425 degrees. Spray a baking sheet with non-stick cooking spray.
Season the chicken with salt and pepper on each side and place on one half of the baking sheet.
In a small bowl, toss the diced sweet potato with the remaining olive oil with salt and pepper, to taste. Layer on the other half of the baking sheet. Bake for approximately 20-24 minutes, until chicken is cooked through. Remove from the oven. (Do not turn off the oven).
Dice chicken into bite-size pieces.
Combine rice mixture, diced chicken and sweet potato and frozen peas.
Taste test and see if more salt or pepper is needed. Spread into a greased 9×13 glass baking dish and place in the oven for 10-15 minutes.

Keyword Brown Rice, chicken, peas, sweet potato

Tried this recipe?Let us know how it was!

February 6, 2022February 6, 2022

JessLeave a comment

Italian Chili

If you know me, you know I dig ground Italian sausage. We almost always have some on hand (frozen or in the fridge). We also make our own Italian sausage/venison blend that’s great! ⁠A while back, I had some in the fridge that needed to get used up and it was CHILLY outside. It got me wondering, “Is there such thing as Italian chili?” A quick google search got me to all the ingredients and some inspiration to throw a little something together. ⁠I remembered it as delicious and the pictures were beautiful. But…

It may be a big surprise to you, but I didn’t write it down and had only jotted what I remembered after the fact. That doesn’t make for good food blogging, so it went on the back burner. For months, I have been thinking that I needed to revisit the recipe and check the measurements, the flavors, and the like.

That time finally came, and friends, it’s a great recipe. It needs just a bit of prep ahead of time (might I recommend browning the meat the night before if your mornings are rushed?), and 6-8 hours later, you will have a DELICIOUS Italian-inspired chili that will keep you warm any chilly day. (Or really any day, because every day is a good day for soup!)

Before you get started, let me preface this recipe by saying that it will seem like you don’t have enough liquid initially. After cooking in the slow cooker all day, the liquid will be drawn out of the vegetables and it will be perfect.

Let’s get cooking!

Your Ingredients for Italian Chili

1 ⅓ cup diced sweet bell pepper, any color (1 large)
1 ⅓ cup diced onion (1 medium)
16 ounces ground Italian sausage
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon olive oil
28 ounce Italian diced tomatoes⁠
1 1/2 cup tomato juice⁠
1 cup diced celery⁠
15 ounces kidney beans, rinsed⁠
15 ounces Cannellini beans, rinsed⁠
1/2-1 tablespoon chili powder⁠
1 cup diced zucchini (1 small)
1 teaspoon minced garlic ⁠
1/2 teaspoon pepper ⁠
salt, to taste ⁠

Your Steps (So easy!)

Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil. Cook until just softened, about 7 minutes. Add Italian sausage. Cook until browned.⁠ Drain as necessary.

Combine the sausage mixture with the remaining ingredients in a slow cooker. Cook on low for 8 hours. Serve up with some crusty bread and top with some shaved Parmesan. Simple and great. A combination of all the things I love. Happy cooking! ~Jess

Cut your peppers like this. A great hack!

Looking to pair this with some dessert and bread? Give these recipes a try!

Tools of the Trade

I know I share about them a lot, but gosh, I love my flexible cutting boards. I don’t even mess with anything else! And You’ve got to have a great slow cooker, bonus points if it has the timer on it.

Italian Chili

Italian flavors combine with this classic comfort food for a simple slow cooker meal that is sure to make everyone happy!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 8

Course dinner, Main Course

Cuisine American, Italian

Servings servings

Equipment

Ingredients

1 ⅓ cup diced sweet bell pepper any color (1 large)
1 ⅓ cup diced onion 1 medium
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon olive oil
1 pound ground Italian sausage
28 ounce Italian diced tomatoes⁠
1 1/2 cup tomato juice⁠
1 cup diced celery⁠
15 ounces kidney beans rinsed⁠
15 ounces Cannellini beans rinsed⁠
1/2-1 tablespoon chili powder⁠
1 cup diced zucchini 1 small
1 teaspoon minced garlic ⁠
1/2 teaspoon pepper ⁠
salt to taste ⁠

Instructions

Add a tablespoon of olive oil to a pan and heat over medium-high heat. Add onions, peppers, oregano, and basil.
Cook until just softened, about 7 minutes.
Add Italian sausage. Cook until browned.⁠ Drain as necessary.
Combine the sausage mixture with the remaining ingredients in a slow cooker.
Cook on low for 6-8 hours.
Serve up with some crusty bread and top with some shaved Parmesan.

Keyword chili, crock pot, Italian sausage, roasted vegetables, slow cooker

Tried this recipe?Let us know how it was!

January 29, 2022January 29, 2022

JessLeave a comment

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