Pasta-Free Zucchini Lasagna

Zucchini Lasagna

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Zucchini Lasagna is pasta-free yet tasty and rich. It’s the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in.

Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any time we serve it. This Zucchini Lasagna rendition is a great low-carb, gluten-free and lighter fare option. Zucchini is a nutrient-dense food and makes it a super healthy alternative to the pasta in traditional lasagna. It’s also a delicious way to work in more vegetables. Make sure to invite friends when you make this dish because this one is a crowd pleaser! 

Zucchini carries a lot of water, so it is important to follow the salting step when you wash it. This helps to pull some of the moisture out.     

 

Will the zucchini make it taste different?

Zucchini has a mild, summer squash flavor that blends perfectly with Italian style dishes. It complements the bold flavors of the spices, sausage and cheese just right, so the zucchini itself is hardly noticeable.

 

Can I make this into vegetarian zucchini lasagna?

Yes. The Italian sausage and ground beef in this recipe can be completely omitted to make the recipe vegetarian. Instead of browning the sausage and beef, simply sauté the onion in 1 tablespoon of olive oil for a few minutes instead. You can even use a meat substitute like tofu or jackfruit.

 

 If you like this recipe, you may be interested in these other lasagna recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

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Creamy Chicken Enchilada Casserole

Creamy Chicken Enchilada Casserole

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This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Avocado based sauces for enchiladas are all the rage these days because they provide a delicious creamy element that is also good for you. Flavored rice is piled on in there to add texture, filler, and extra flavor. We have used corn tortillas, but you are welcome to substitute flour tortillas.

 

Make Ahead Instructions

This enchilada casserole can easily be made ahead. Assemble and refrigerate before baking, up to 1 day in advance. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying out. Remove the covering and bake when ready to eat.

What if I don’t have pre-cooked chicken?

This recipe calls for pre-cooked shredded chicken. You can use leftover chicken, rotisserie chicken, or pre-shredded chicken from the grocery store. If you don’t have any cooked chicken, simply place chicken in a pot of boiling water and boil until cooked, about 15 minutes. You can do this while your rice cooks. You can add some flavor to the chicken by boiling it in chicken broth, adding a couple cloves of garlic, and make sure your water is at least salted. Once it is cooked, remove from the liquid and chop it up.

 

If you like this recipe, you may be interested in some of our other delicious Mexican style recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Creamy Chicken Enchilada Casserole

This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

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Ingredients

  • 1 cup white rice
  • 1 teaspoon ground cumin divided
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 cup salsa verde
  • 2 avocados pitted
  • 1/2 cup sour cream
  • 1 jalapeno stem removed (optional)
  • 2 boneless skinless chicken breasts cooked and shredded
  • 28-32 corn tortillas
  • 4 cups shredded mozzarella

Instructions

  • Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.

  • Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.

  • Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.

  • Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9×13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.

  • Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas and spread sauce on top of tortillas. Sprinkle a light layer of cheese over the sauced tortillas. Repeat with remaining rice and chicken.

  • Top with a final layer of tortillas, smother with remaining sauce, and cover  with remaining cheese.

  • Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly. Serve hot.

Notes

This recipe is mild. If you want to create a spicy version, add a whole jalapeno into the sauce.

Chicken Enchilada Casserole

 

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15 Minute Italian Garden Pasta

Italian Garden Pasta

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This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Sometimes you just need a simple, fresh dinner. This dish is exactly that. You don’t need to be a gardener to enjoy this pasta. It doesn’t even need to be summer! With just 6 ingredients, and only 15 minutes to prep and make, you can have a tasty garden fresh dinner in no time!

 

Can I use a different kind of pasta?

This recipe calls for spaghetti pasta, but you can use any other kind of pasta you’d like. Other pasta options that would work well this recipe include angel hair pasta, shells, penne pasta, and linguine.

 

What type of tomato should I buy?

Any type of garden variety tomato would work in this recipe. You could use 2 large regular tomatoes, 3 medium sized heirloom tomatoes, 3-4 roma tomatoes, or you could even halve 1 pint of either grape or cherry tomatoes. Different varieties of tomatoes may produce a slightly different flavor, but any tomato will work.

 

Looking to use up more of those summer garden tomatoes? You may also be interested in these other delicious tomato recipes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

15 Minute Italian Garden Pasta

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It’s 15 Minute Italian Garden Pasta and it’s amazingly delicious!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

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Servings: 6 Servings

Ingredients

  • 1 pound spaghetti pasta
  • 2 large tomatoes diced
  • 1/2 cup fresh basil chiffonade
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon salt to taste
  • 1/4 teaspoon black pepper

Instructions

  • In a large saucepan, cook pasta according to package directions.

  • Meanwhile, prepare the rest of the ingredients. Combine the chopped tomatoes, basil, minced garlic, and olive oil in a large bowl.

  • Drain the pasta and add it into the large bowl. Stir to combine and add salt and pepper to taste. Toss and serve hot or cold. 

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 9g | Fat: 10g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 168mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.4% | Calcium: 1.8% | Iron: 5.7%

Course: Main Dish

Cuisine: Italian

Keyword: Garden Pasta

15 Minute Tomato Pasta

This recipe first appeared on The Stay At Home Chef on June 17, 2013

This fresh summer pasta can be eaten hot or cold and comes together in just minutes. It's 15 Minute Italian Garden Pasta and it's amazingly delicious!

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Homemade Tomato Soup with Grilled Cheese Croutons – recipe video | Ashlee Marie

homemade tomato basil soup recipe

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Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

How I created this homemade Tomato Soup recipe with Grilled Cheese Croutons.

Kay I am obsessed with Tomato soup and grilled cheese – it was a favorite meal growing up.  My dad made us grilled cheese and tomato soup ever week – but of course his version was with a canned soup.  As I’ve gotten older I’ve of course elevated the meal a bit with this thick and creamy tomato soup!

Every time I go to a restaurant with soup as an option I always check for tomato basil soup – if they have it I always try it.  I’d say 90% of the time I’m disappointed.  One of the exceptions was this amazing tomato soup at this place in Dallas – I used to go all the time and they even sold jars in the grocery store.  But when I left Texas I left my favorite soup.

So the answer was I needed to create a soup that was similar I could easily make at home.  And that’s when this soup was born!  But while I loved it my kids still seemed to prefer the thin canned tomato soup so I put this recipe aside and kinda forgot about it!

Then last year when we were at Disneyland we spend the week trying all the food (and going on all the rides too) and at the end of the week I asked my kids what their favorite Disney treat had been.  4 of the kids picked some kind of dessert/treat of course, but my 2nd child said “the tomato soup”… Then he asked if we could make tomato soup from scratch instead of from the can… 

Boy after my own heart! I told him I had a from scratch tomato soup I just hadn’t made it in like 10 years! The very first meal we made when we came home from our trip was this soup! I will admit he was a little dissapointed that I still used canned tomatoes instead of straight from the vine but he got over it when he tasted it! In fact it’s become the new meal he makes every week (love having older kids to help). 

This is a quick and easy last min dinner because I always have the ingredients around, so great for those busy week night meals.  And easy enough that a 16 yo can make it too! You can serve it with these easy grilled cheese croutons or of course with full grilled cheese sandwiches.

Just take me to the Tomato Soup Recipe already!

If you’d rather skip my tips and tricks for tomato basil soup, along with links to other homemade recipes for soup and get straight to this delicious creamy tomato soup – simply scroll to the bottom of the page where you can find the printable recipe card.

homemade tomato soup

How long does tomato soup last in the fridge?

Officially the answer is 3-4 days.  But Personally since it doesn’t contain any meat I reheat and enjoy this soup for a full week.  I’m not sure why all soups have a 3-4 day rule – I use that when I chicken or beef in the soup but not for meatless dishes. 

How to make tomato soup creamy?

I tried a few different ingredients when playing around with soup recipes and both cream and milk actually didn’t do much IMO, I felt they actually “watered” this soup down a bit so when my sister suggested cream cheese I was wary but it was the perfect addition IMO! But feel free to play around and find that ingredient you want, some people think this soup is too thick!

Can this tomato soup be frozen?

So because of the cream cheese in the soup it will be trickier to freeze, mostly because freezing anything with dairy causes some issues when reheating.  If you want to make a large batch of this soup and reheat smaller portions of later I’d divide the soup into the size you want for reheating BEFORE adding that cream cheese at the end.- then when you reheat the soup blend in the cream cheese fresh.  

 

grilled cheese croutons

To make this easy Tomato Basil Soup with Grilled Cheese Croutons you’ll need

  • pot with lid
  • wooden spatula
  • hand blender
  • pan for the grilled cheese croutons
  • serrated knife

Homemade Tomato Soup with Grilled Cheese Croutons Recipe and Video Tutorial

If you love this tomato soup as much as I do, I’d love a 5 star review. Be sure to share on social media and tag me if you make it @ashleemariecakes! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

tomato soup with grilled cheese croutons

If you love this thick and creamy tomato soup you’ll love these other creamy soups recipes too!

Creamy Mushroom Soup | Coconut Pumpkin Soup | Creamy Turkey and Wild Rice Soup

 

If you are after more great sides for this tomato basil soup, try these!

Mediterranean Grilled cheese | Monte Cristo Sandwiches | Homemade Cornbread

To watch me make this homemade tomato basil soup with grilled cheese croutons play the video in the recipe card (if you’re on desktop, it should be auto playing for you). You can find all my cooking show style recipe videos on YouTube, or my short recipe videos on Facebook Watch, or my Facebook Page, or right here on our website with their corresponding recipes.

Creamy Tomato Soup with Grilled Cheese Croutons

Nothing is better during any season than homemade tomato soup; it’s fast, easy, creamy, and delicious warm or cold. Packed with flavor, this how-to tomato basil soup recipe is made even better with the addition of grilled cheese croutons. 

Course: dinner, Lunch, Soup

Cuisine: america, American

Keyword: creamy tomato soup, grilled cheese croutons, homemade tomato soup, tomato basil soup, tomato soup

Servings: 14 servings

Calories: 146 kcal

Author: Ashlee Marie

Ingredients

Tomato Soup

  • 1 Tbsp reserved oil from sun-dried tomatoes or olive oil
  • 1 chopped onion
  • 4 cloves garlic minced
  • 1 tsp sugar
  • 1 tsp kosher salt
  • 1/4 tsp pepper
  • 1 Tbsp dried basil
  • 1/2 tsp dried oregano
  • 2/3 C sliced sun-dried tomatoes packed in oil
  • 28 oz cans crushed tomatoes
  • 14 oz chicken broth
  • 4 oz reduced fat cream cheese
  • 1/4 tsp red pepper flakes

Grilled Cheese Croutons

  • 4 slices bread
  • 4 Tbsp Butter softened
  • 4 slices cheddar cheese

Instructions

Tomato Soup

  1. Place oil in a large saucepan over medium heat.

  2. Cook for 3-4 minutes or until vegetables are tender, stirring often.

  3. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, basil, and red pepper flakes.

  4. Bring soup to a boil and then reduce heat to simmer.

  5. Cover pan and simmer for 30 minutes.

  6. Use a hand blender and blend smooth

  7. Add cream cheese and stir until melted

  8. Add additional salt and pepper to taste and serve

Grilled Cheese Croutons

  1. place the cheese between the bread and butter the outsides

  2. Put the bread butter-side down on pre-heated pan

  3. Grill until golden, flip and grill the other side

  4. let cool slightly then cut into cubes with a serrated knife

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The Best Baked Chicken Nuggets

Chicken Nugget Recipe

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These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

These chicken nuggets use real chicken breast meat so you know they will be a much higher quality than that ground bunch of mystery stuff you find in the drive thru. They are dipped in butter and rolled in a flavorful bread crumb mixture that includes cheese. Yes, cheese. It makes everything better! If you are looking for a lower fat option, you can use buttermilk (or a buttermilk substitute) in place of the butter. Buttermilk will give the chicken nuggets more of a fried chicken flavor.

 

Can you double this recipe?

Looking to feed a crowd or make some easy freezer meals for the future? Good news, this recipe can be doubled, tripled, or even quadrupled with ease. You’ll simply need a larger mixing bowl and more baking sheets. Double all ingredients. The cooking time will remain the same.

 

How many chicken nuggets will this recipe make?

The number of chicken nuggets that you will get from each chicken breast depends on the size of the chicken breast and how small or large you cut each piece. We have found that on average we get about 40 chicken nuggets.

 

Can I freeze these to cook later?

You can easily make these ahead of time and freeze them before baking for a quick and easy freezer meal. Prepare the chicken nuggets as directed by breading them and placing them onto a baking sheet. Instead of baking, just pop the baking tray into the freezer. Once frozen transfer them to a resealable plastic freezer bag. When you are ready to eat, just pop them back onto a baking sheet and bake in a 400 degree F oven for 30-35 minutes. These chicken nuggets will stay good in the freezer for 1-2 months.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Baked Chicken Nuggets

The Best Baked Chicken Nuggets

These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

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Servings: 6 Servings

Ingredients

  • 3 to 4 boneless skinless chicken breasts trimmed and cubed
  • 1 cup plain bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup salted butter melted

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Lightly grease one to two baking sheets. 

  • In a small mixing bowl, stir together bread crumbs, parmesan cheese, basil, oregano, and salt.

  • Working one at a time, or in small batches, dip chicken pieces in melted butter to coat, then transfer to bread crumb mixture to coat. Place on the prepared baking sheet, leaving at least 1 inch between each piece. 

  • Bake in the preheated oven for 20 to 25 minutes until cooked through and chicken is no longer pink in the middle, or until the chicken reaches an internal temperature of 165 degrees F. 

Notes

You can substitute 1/2 cup buttermilk for the melted butter.

Nutrition

Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 870mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.8% | Vitamin C: 1.1% | Calcium: 17.7% | Iron: 15.1%

Course: Dinner

Cuisine: American

Keyword: Baked Chicken Nuggets

Baked Chicken Nuggets

These chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids.

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Crispy Fried Chicken

Crispy Fried Chicken

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Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. 

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame.  If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken.  If you’ve ever wanted to make your own fried chicken, now is the time to try!

 

Do I have to use cornstarch? Can I replace the flour?

Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.

 

How many minutes do I cook fried chicken?

The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different though so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit.

Fried Chicken Soaking in Buttermilk

Coat chicken in dredging flour before frying

Heat vegetable oil to 350 degrees F for fried chicken

Fried Chicken cooked to internal temperature of 165 degrees F.

 

What kind of oil is best for frying? Can I save my used oil for later?

There are lots of options when it comes to oil used for deep frying. Common options include peanut oil, vegetable oil, canola oil, safflower oil, corn oil and more. Vegetable oil is the oil we recommend using for deep frying. It has a high smoke point and once used for frying, can be reused. Simply let the oil cool down completely, strain it, and return it to a storage container for later use. The best temperature to fry chicken at is 350 degrees Fahrenheit. It is normal though for the oil temperature to fluctuate while cooking. As long as your oil is between 325 and 375 degrees Fahrenheit your chicken should come out perfect.

 

How long is fried chicken good for?

Fried chicken is best when it is fresh and the skin is still crispy. Leftovers though will be good in the fridge for 2 to 3 days. The skin will not be as crispy reheated. For best results, reheat leftover fried chicken in a 350 degree oven for 15-20 minutes.

 

Looking for what to serve with Fried Chicken? You may enjoy these delicious classic American side dishes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Fried Chicken Recipe

Crispy Fried Chicken

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. 

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

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Servings: 6 Servings

Ingredients

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups buttermilk
  • 1/2 cup Buffalo Hot Sauce optional
  • 2 teaspoons salt
  • 1 teaspoon pepper

Dredging Mixture

  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 quart vegetable oil for frying

Instructions

  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

  • When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

  • Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

  • Dip each piece of seasoned chicken into the wet ingredients. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

  • Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F. 

  • Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 

Nutrition

Calories: 723kcal | Carbohydrates: 66g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 193mg | Sodium: 2847mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20.7% | Vitamin C: 0.5% | Calcium: 17.8% | Iron: 27.1%

Course: Dinner, Main Course

Cuisine: American

Keyword: Fried Chicken

Fried Chicken Recipe

 

 

This recipe first appeared on The Stay At Home Chef July 9, 2013

A cajun blend of spices makes up the coating on this moist and juicy Cajun Fried Chicken. Learn to fry chicken to perfection.

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Mozzarella Stuffed Meatloaf

Mozzarella Stuffed Meatloaf

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Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

This recipe has been making it’s way viral across the internet for the past 5 years. It’s a fun spin on an American classic that takes your meatloaf game to a whole new level of delicious. We’ve taken our recipe for Mom’s Classic Meatloaf and stuffed it with mozzarella cheese for an ooey gooey new family favorite.

Why does my meatloaf fall apart?

There can be many reasons why your meatloaf falls apart. The most common reason is that your meatloaf doesn’t have enough binding agents.  To help your meatloaf stay together add things in like eggs and bread crumbs because they are key ingredients that bind meat and help the loaf stick together. Another reason why your meatloaf may be falling apart is that it is overcooked.

 

Do I have to use mozzarella? Can I make stuffed meatloaf with other types of cheese?

Fresh mozzarella cheese produces an amazing melted cheese center for cheese stuffed meatloaf. You can also use bricks of mozzarella cheese, or even shredded, but be warned that they don’t melt as well as the fresh mozzarella cheese balls do. In addition to mozzarella, you can also experiment with other types of cheese. Cheddar is always a classic choice, but feel free to be more adventurous with cheeses like pepper jack, provolone, havarti, gouda, and more! 

 

Is it okay if my meatloaf is a little pink?

Don’t be fooled into over cooking your meatloaf just because there is a small pink spot. The color of your meatloaf will not tell you if it is done or if it is safe to eat. To tell if your meatloaf is fully cooked and safe to eat you need to take its internal temperature. For ground beef to be safe and fully cooked, it needs to reach an internal minimum temperature of 160 Fahrenheit. If your meatloaf is just a little pink but is 160 Fahrenheit, you are ready to eat.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Mozzarella Stuffed Meatloaf

Flavorful ground beef stuffed with ooey gooey mozzarella cheese. This Mozzarella Stuffed Meatloaf is sure to become an instant family favorite!

Prep Time10 mins

Cook Time1 hr

Total Time1 hr 10 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

Meatloaf

  • 1 1/2 pounds lean ground beef
  • 1 cup bread crumbs
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup milk
  • 2 tablespoons worcestershire sauce
  • 8 ounces fresh mozzarella sliced

Glaze

  • 1 cup ketchup
  • 1/4 cup brown sugar tightly packed
  • 1 tablespoon worcestershire sauce
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic crushed
  • 1/8 teaspoon salt
  • pinch cayenne pepper

Instructions

  • Preheat oven to 350 degrees. Lightly grease a glass baking pan (9×13) with nonstick cooking spray.
  • In a large mixing bowl combine ground beef, bread crumbs, basil, oregano, parsley, salt, pepper, milk, and worcestershire sauce. Knead until combined.
  • Divide meat in half. Shape one half of the meat into the bottom half of the loaf and place in prepared pan. Place mozzarella slices down the center, leaving 1/2 inch around the ends and sides. Shape remaining half of meat as the top half of the loaf, sealing the edges. This is a free-form loaf so it doesn’t need to be perfect.

  • In a small mixing bowl whisk together ketchup, brown sugar, worcestershire sauce, red wine vinegar, garlic, salt, and cayenne pepper. Pour half of this mixture over the meatloaf, reserving the remaining half for later.
  • Bake in the preheated oven for 45 minutes.

  • After 45 minutes, remove from oven and pour the remaining sauce over the loaf. Increase temperature to 400 degrees and bake for an additional 15 minutes.

  • Let rest 5 to 10 minutes before serving.

Nutrition

Calories: 442kcal | Carbohydrates: 36g | Protein: 36g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 102mg | Sodium: 1337mg | Potassium: 689mg | Fiber: 1g | Sugar: 20g | Vitamin A: 9.9% | Vitamin C: 3.7% | Calcium: 29.1% | Iron: 26%

Course: Main, Main Course

Cuisine: American

Keyword: Stuffed Meatloaf

Mozzarella Stuffed Meatloaf Recipe

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Easy Slovak Haluski

Haluski

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Haluski is an easy to make one skillet dinner that is full of comfort food flavors and only requires a handful of ingredients. Your family will love this easy dinner!

The origins of Haluski (pronounced ha-loosh-key) are debatable, but can be claimed in some form or another by the Polish, Slovaks, Ukrainians, and Hungarians. It’s a simple comfort food dish consisting of either egg noodles or a potato dumpling sautéed with cabbage, onion, pork, and sheep or goat’s cheese. The cut of pork you use, the kind of cheese you use, and using either noodles or dumplings will vary from region to region. However you decide to make it, haluski is an easy to make comfort food that only requires a handful of ingredients.

 

How do I make traditional Slovak potato dumplings for my haluski?

Haluski in the United States is often made with egg noodles or even gnocchi to make it an easy and quick meal. The traditional Slovak recipe is made with a potato dumpling, similar to German spaetzle. To make your own traditional Slovak potato dumplings you will need:

  • 2 large potatoes, peeled
  • 3+ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/3 cup milk

Make your dough by grating your potatoes on the smallest shredding option on your cheese grater. Squeeze the excess water out and put the shreddings into a mixing bowl. Stir in the flour, baking powder, salt, eggs, and milk until a dough forms, adding more flour if necessary to achieve a workable consistency. Divide the dough into 6 sections. On a flour dusted surface, roll out each dough section into a long rope or snake. Slice the snakes into 1/4 inch wide “pillows” or dough ball sections. Set aside the cut dumplings until ready to cook. Bring a large pot of salted water to a boil. Working in batches boil the potato dumplings for 3 minutes each batch. Remove from the water with a slotted spoon.

 

Haluski with Pancetta

If you like this recipe, you may also be interested in some of our other Eastern European favorites:

Can I use bacon instead of pancetta?

Yes! Bacon is an acceptable substitution for pancetta in this recipe. It produces a lot more fat and grease so we recommend skipping the butter in this recipe (or reducing it significantly) and simply cooking up your diced bacon in the skillet and allowing the cabbage and onion to sauté in the grease.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Haluski Recipe

Easy Slovak Haluski

Haluski is an easy to make one skillet dinner that is full of comfort food flavors and only requires a handful of ingredients. Your family will love this easy dinner!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 6 people

Ingredients

  • 1/2 cup butter
  • 1 small green cabbage roughly chopped
  • 1 large white onion halved and sliced
  • 8 ounces pancetta
  • 1 pound egg noodles or gnocchi
  • 1/4 teaspoon black pepper
  • 5 ounces plain goat cheese crumbled

Instructions

  • Melt the butter in a large saucepan over low heat. Once melted, increase the heat to medium high and saute the onions and cabbage in the butter. Saute for 10 minutes, stirring often. Add in the pancetta and saute for another 7 minutes. Remove from heat.

  • Bring a large pot of salted water to a boil. Cook the egg noodles (or gnocchi) according to package directions. Drain well.

  • Add drained noodles (or gnocchi) to cabbage mixture and season with black pepper. Spread crumbled goat cheese over the top and stir gently until melted and everything is combined. Serve hot.

Nutrition

Calories: 685kcal | Carbohydrates: 63g | Protein: 21g | Fat: 38g | Saturated Fat: 19g | Cholesterol: 139mg | Sodium: 510mg | Potassium: 504mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17.9% | Vitamin C: 55% | Calcium: 11.9% | Iron: 14.7%

Course: Dinner, Main Course

Cuisine: Eastern European

Keyword: Haluski

Haluski Recipe

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Disneyland Style Hand Dipped Corn Dogs

Corn Dogs

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 These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

There’s just nothing like a freshly fried hand dipped corn dog. This corn dog recipe replicates the recipe used at Disneyland, where corn dogs are a favorite past time. A simple corn bread batter is used to coat hot dogs and they are then fried to golden brown perfection. They are easy to make and can easily be frozen and reheated later.

 

What kind of hot dogs should I use?

We recommend using a high quality hot dog for the best results. Looking for the words “all beef” on the packaging generally indicates a higher quality hot dog. Choose a hot dog that you like. You can make corn dogs using any shape of hot dog as well so you can choose long and skinny, or the short and fat kind. It’s all about your personal taste preferences.

 

Where can I buy popsicle sticks or craft sticks?

You can find popsicle or craft sticks in the craft section at major superstores like Walmart or Target. They can also often be found in grocery stores near the section where they sell other food related items like toothpicks and straws.

 

Can I freeze homemade corn dogs? How do I reheat them?

It’s super easy to freeze what you don’t eat right away. Reheat in the oven on a baking sheet at 400 degrees for about 10-12 minutes. They will crisp up and still be pretty tasty. There’s nothing quite like fresh, but homemade frozen corn dogs are way better than store bought.

 

PRO TIP: Don’t have buttermilk? It’s easy to make your own buttermilk substitute! You’ll just need regular milk and a little bit of vinegar or lemon juice. Or try one of our other buttermilk substitute options.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Disneyland Hand Dipped Corn Dogs

 These Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Print Pin Rate

Servings: 8 corn dogs

Ingredients

  • 1 quart Vegetable oil for frying
  • 1 cup corn meal
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 2 tablespoons butter melted
  • 8 hot dogs
  • Popsicle or craft sticks

Instructions

  • In a large pot, heat vegetable oil to 350 degrees Fahrenheit. 

  • In a mixing bowl, stir together the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to beat in the egg, milk, and melted butter.

  • Insert the popsicle or craft sticks into each hot dog leaving enough of the stick showing to create a handle. Pat each hot dog dry with a paper towel.

  • Transfer batter to a tall drinking glass for easy dipping. Dip each hot dog into the batter, covering the hot dog completely. After dipping, put immediately into the hot oil to fry.

  • Fry each dog until golden brown, about 3-4 minutes per corndog. Put on paper towels to drain.

Nutrition

Calories: 290kcal | Carbohydrates: 40g | Protein: 10g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 504mg | Potassium: 307mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2% | Calcium: 10.4% | Iron: 14.4%

Course: Main Course

Cuisine: American

Keyword: Corn Dog

This recipe was originally published on The Stay At Home Chef on June 10, 2013. 

 

These Disneyland-Style Hand Dipped Corn Dogs are covered with a thick cornbread coating and fried to golden brown perfection. It’s just like they make them on Main Street at Disneyland’s Little Red Wagon.

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