secret ingredient chili

I’ve been making this chili recipe for about five years now. For the first three years I made it, every single time, I would text my friend Kelsey who originally told me about it and ask her, “What’s that chili recipe link again?”. I finally bookmarked it. And, over the years, I’ve tweaked it just a bit to our taste (most notably by adding beans. Sorry Texas peeps, I’m from Kansas and I like beans in my chili). I now have people that ask me for the recipe every time they make it and I send the link along with all my adjustments, so finally putting “my” version on here felt helpful.

The thing about sharing and handing down recipes is that when you go to make that recipe, you ineveitably think of the person from whom it was inherited. In this case, every time I make this chili I think of the very dearest friend that God planted right across the street from me at a time when I knew very few people in a new city and had a new baby. I am thankful for Kelsey for many reasons, one of which is this chili recipe.

SECRET INGREDIENT CHILI

Adapted from Melissa Joulwan’s Paleo Chocolate Chili

Hands On Time: 20 minutes. Hands Off Time: 30 min - 2 hours (depends on how long you simmer)

Feeds: 6 - 8, makes great leftovers!

Ingredients:

• 1 tablespoons olive oil

• 1 large Onion, diced

• 4 cloves garlic, minced

• 2 pounds ground beef (could do 1 lb. beef, 1 lb. turkey/bison/pork)

• 1 teaspoon dried oregano

• 2 tablespoons chili powder

• 2 tablespoons cumin

• 1/4 teaspoon cayenne

• 1 1/2 tablespoons unsweetened cocoa powder

• 1 teaspoon allspice

• 1 teaspoon salt

• 1 6oz can tomato paste

• 1 14.5oz can diced fire roasted tomatoes, undrained

• 2 cups beef bone broth (or beef stock is fine)

• 1 cup water

• 1 15oz can kidney beans, drained and rinsed (can do 2 cans if you like a lot of beans)

• 1/2 to 1 teaspooon apple cider vinegar

Directions:

1. In a dutch oven over medium-high heat, add the oil. Once hot, add the diced onions and a pinch of salt. When they are translucent, add the ground beef and break it up into tiny crumbles. When it’s almost brown, add the garlic. Cook until nicely browned.

2. While the beef browns, mix your spices - oregano, chili powder, cumin, cayenne, cocoa powder, allspice, salt - in a small bowl and combine with a fork.

3. Once beef is brown (drain it if you need to, I just sopped up some fat with a papertowel), add the spices and allow to cook about two minutes, making sure they evenly coat the meat.

4. Add the tomato paste and stir to combine. Allow to cook two minutes until incorporated with the beef and spices.

5. Add in canned tomates with juice, beef broth, water, and beans if using (drain and rinse them!). Bring to a boil and then reduce to a simmer.

6. Simmer uncovered for AT MINIMUM 30 minutes and up to two hours, stirring occasionally. The flavors and texture get better with a longer simmer. I can usually only wait an hour because thats all the time I have and it tastes wonderful after an hour.

7. About fifteen minutes before serving, add a splash of apple cider vinegar. This is a trick my grandma taught me. It adds a brightness to the very rich dish that you don’t necessarily notice, but it adds a nice complexity to the dish.

8. Serve and garnish with any or all of: saltines, shredded cheese, fritos, jalapeños, onions, hot sauce, sour cream, corn bread.

   P.S. The leftovers are even better!

As always, if you make it, tag me on insta! Nothing fills me up like seeing you make something I love.

white chicken chili - slow cooker

Hi hi! Yesterday morning I threw what I had on hand into my crockpot and eight hours later I was so pleased to have a warm and comforting bowl of white chili to dive into after a long day. It’s so easy to make that I’ve never even had to write the recipe down. Just about all of the quantities are in TWOS. It’s TOO simple not to make. :)

WHITE CHICKEN CHILI

Serves: 4-6 Hands On Time: 15 minutes Total Time: 4 - 8 hours

Ingredients:

• 2 chicken breasts (approx. 1 lb.)

• 2 cans great northern beans, drained and rinsed

• 2 cans diced green chilies (the small 4oz cans)

• 2 jalapeños, seeded and diced

• 2 cloves garlic, minced

• 1/2 an onion, diced

• 2 Tablespoons cumin

• 1 1/2 teaspoons dried oregano

• 1 1/2 teaspoons chili powder

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups chicken bone broth (or chicken stock)

• 1 lime - zested and juiced

• 1/2 block of cream cheese (if you like a thicker soup use the whole block)

• 2 swirls of the pot with heavy cream

Topping Suggestions:

• shredded monterrey jack cheese

• cilantro

• tortilla chips

• squirt of lime

• hot sauce

• sour cream

• avocado

Directions:

1. Add chicken, beans, green chillies, diced onion, diced jalapeño, minced garlic, cumin, oregano, chili powder, salt, pepper, bone broth, lime zest and lime juice into a slow cooker.

2. Set it on low for 8 hours or high for 4 hours.

3. When there is about 1-2 hours remaining, open the lid and shred the chicken with a fork. If it doesn't shred easily, it needs more time. Throw in the cream cheese and put the lid back on for the remaining time.

4. When the time is up, stir in the now softened cream cheese until incorporated. Add a few swirls of the pot with heavy cream. Taste and add salt if needed.

5. Serve with suggested toppings.

Macros: (Based on recipe making 6 servings. Toppings not included).

• Calories: 447

• Fat: 18g

• Net Carbs: 25g

• Protein: 36g

Recipe is fully adjustable based on your likings! Add more beans or broth or chicken. It’s a method! A very, very easy method.

If you make it, beside to tag me! @Katie_TheRoseRecord

Sheet Pan Chicken Thighs and Veggies

Hi friends! I’m trying to do a better job of typing out recipes I use over and over again, starting with this one that we eat at least twice a month. This recipe is so satisfying - roasted vegetables chicken thighs with the most flavorful paste. For extra pow (and fat and protein) - highly recommend adding bacon. It’s also a great one if you’re cutting carbs or looking for high fat, as this has both.

As with most of my recipes, this is more of a method than exact science. Use whatever veggies you have on hand or like. You can use chicken breasts, but I really think the reason this is so flavorful is the dark meat, bone-in, skin-on chicken thighs. And the family packs are usually super well priced!

Sheet Pan Chicken Thighs & Veggies

Serves: 4-6 Total Time: 1 hour Hands-On Time: 15 minutes

Ingredients

• 2 Sweet Potatoes - peeled and diced into small cubes

• 10 oz. Bag Brussels Sprouts - diced in half or quarter (same size as sweet potatoes)

• 10 oz. Bag Broccoli Florets - dice off any bulky stems and cut same size as sweet potatoes

• 10 oz. Bag Cauliflower Florets - dice off any bulky stems and cut same size as sweet potates

• 1 Red Pepper - diced into half inch chunks

• 1/2 Red Onion - diced into half inch chunks

• 3-4 Slices Low Sodium Bacon - cut into one inch pieces (optional, but highly recommend)

• 2 Tablespoons Olive Oil

• 6 bone-in, skin-on chicken thighs

• 4 Tablespoons unsalted butter, melted

• 3 Cloves Garlic, minced (or use the squeezable garlic)

• 1 1/2 Teaspoon Salt, divided

• 1 Teaspoon Pepper, divided

• 1 Teaspoon Cumin

• 1/2 - 3/4 Teaspoon paprika

• 1/8 Teaspoon Cayenne

• 1/2 Teaspoon Oregano, crushed between palms

• Grated Parmesan for garnish (optional)

• Squeeze of lemon for garnish (optional)

Directions:

1. Preheat oven to 450 degrees F

2. Add chopped vegetables and bacon to two large sheet pans. Make sure all veggies are roughly the same size. Drizzle each pan with 1 T of olive oil. Sprinkle with salt and pepper and mix with hands to thoroughly coat.

3. Pat dry chicken thighs with paper towels getting as dry as possible (this allows the skin to crisp nicely!). Nestle chicken thighs among vegetables on the sheet pans.

4. Make the paste - combine the melted butter, salt, pepper, garlic, cumin, paprika, cayenne, and oregano in a bowl. Consistency should be a thick liquid. Spoon or brush the mixture onto the tops of chicken thighs making sure to coat all of that glorious chicken skin.

5. Place sheet pans in oven and roast for 40 - 45 minutes at 450 degrees until chicken skin is crispy and veggies are slightly brown (that crusty bit on the broccoli florets is my FAV!). Sprinkle with grated parmesan (optional) and a squeeze of lemon.

6. Serve as is or add a grain - cous cous, rice, quinoa etc.. I like to add a dollop of tzatziki to finish off mine!

This recipe is inspired by one in Everyday Ketogenic Cookbook. I have made so many changes along the way it feels like “mine”, but I always want to acknowledge source material.

Hope you enjoy! And if you make it, be sure to tag me on instagram!

Cream Cheese Cookies

HI! Coming at you with a The Rose Record 1.0 fan favorite (if you’re new - I blogged for six years before taking a break when we moved to Dallas - and used to focus mostly on recipes). These cookies are THE BEST. Seriously. I’m not a big sweets person, but these have a wonderful tanginess and the texture is the DIVINE. Chewy on the inside, perfectly crispy on the outside.

The other best part of these cookies is you can make them almost any time because they only have five ingredients, which you probably already have in your kitchen! (Exception being cream cheese, but if you don’t keep a fresh stock of cream cheese bricks in your fridge at all times I have to question your tastes).

I always double (often triple) the recipe when I’m making it because everyone loves them. They stack up cute in little cello bags too. (WOW the photo above is from 2012! Can you tell by the kelvin filter?! haha.)

Highly recommend making a batch for Valentine’s Day. They’re too easy not to!

Cream Cheese Cookies

Makes: 18-24 cookies (you should def just go ahead and double the recipe)

Ingredients:

• 8 Tablespoons (one stick) unsalted butter, softened (THE SOFTENING IS IMPORTANT!)

• 3 Oz. cream cheese, softened (SEE ABOVE EXCLAMATION ABOUT SOFTENING)

• 1 Cup granulated sugar

• 1 Cup all-purpose flour

• 1/2 teaspoon salt

Directions:

1. Pre-heat oven to 350 degrees. Make sure your cream cheese and butter are soft (but not melted). Line cookie sheet with parchment paper.

2. In an electric mixer, cream together butter, cream cheese, and sugar until fluffy, three to five minutes.

3. Mix in flour and salt just until incorporated. I do a little bit of flour at a time, adding more as it gets incorporated. Scrape down sides of bowl and make sure everything is combined.

4. Using a small cookie dough scoop drop batter onto parchment-lined cookie sheet. Leave 1" to 1 1/2" between cookies, they spread out quite a bit.

5. Bake for 11 - 12 minutes. (Note: Do not overbake. You want these suckers good and chewy in the middle). The bottoms should be just turning brown.

6. Cool on the cookie sheet for a few minutes then transfer to wire rack to finish cooling.

Orignal recipe via Food 52.

If you make these, tag me on instagram! Nothing brings me more joy than seeing you make things I post!

old fashioned ham and beans

Hi friends! As we embark on a new year, I’m going to be doing some “TRR Throwbacks” here on the blog. I have SOOOO may recipes from my first website that I had planned to re-cook, edit, and shoot new photos of, but now as I’m about to close out on year two of my new site, I realize that the amount of time required for that is…non-existent. SO, instead I’m just going to repost the recipes in the EXACT same way as I wrote them the first time (fixing typos ha!). Please forgive me for some very old, very poor photos. I’ll try and update the images as I cook these at home. It’s actually a fun little way to remember our lives back then as a newly married couple in NYC. So without further ado, our first TRR Throwback Recipe is Old Fashioned Ham and Beans. Perfect for using up your holiday ham! If you make this, be sure to tag me on Instagram! I absolutely love seeing when you cook my recipes.

(2021 update: I now add carrots and celery to the soup. This photo is from 2013.)

TRR Throwback: Old Fashioned Ham and Beans

Originally published January 2013.

This is a recipe that is full of nostalgia for me. Both my mom and dad grew up eating ham and beans as children - partly because it was so cheap, and partly because a few ingredients could feed both of their large families. As such, whenever the temperatures dropped in the winter, my father would produce a ham hock from the fridge and slowly simmer it with a pot of beans and spices all day long.

When Al's mother sent us a honey baked ham (so good) I was more excited about the ham hock than the ham itself. I knew exactly what I was going to do with it. :) I've taken my father's main technique and ingredients, added a few additional spices and done this two ways - one slowly simmers on the stove all day, and the other can be done in a slow cooker for a quick weeknight meal.

The flavor is the star here - rich and hearty. Serve this classic comfort food with some skillet cornbread for sopping (2021 note: I used to use this recipe, but now I have less time to make from-scratch breads and typically buy this box mix instead) and hot sauce for a kick, (and raw onions if you're my grandpa). The perfect winter meal - and it will last for days!

(2021 update: I now add carrots and celery to the soup. This photo is from 2013.)

Recipe: Old Fashioned Ham & Beans

Notes:

• Note beans must be soaked over night in cold water or for 30 minutes in boiling water.

• Prep time: 10 minutes

• Cook time: 2 - 3 hours for stove top version. 6 - 8 hours for slow cooker version.

• Serves: 8

• This recipe refrigerates well, although before reheating , I recommend removing some of the fat that solidifies on the top of the cooled soup (ew!).

Ingredients:

• 1 ham hock (I remove some of the big fatty pieces from the bone)

• 1/4 lb. (or more) ham, diced (this is optional, but I like a little extra meat in mine)

• 1 sweet onion, diced

• 3 stalks celery, diced (updated and added in 2021 version)

• 3 carrots, peeled and diced (updated and added in 2021 version)

• 3 cloves garlic, grated (I don’t like large pieces of garlic in my soup, but feel free to mince/dice if you don’t want to grate it)

• 1 lb. dry white navy beans (sort out the bad beans, and soak overnight in water or soak in boiling water for 30 minutes, drain before ready to use)

• salt and pepper

• 1 bay leaf

• 1 Tablespoon brown sugar

• 1/2 teaspoon ground cloves

• 1/4 teaspoon cayenne pepper (or more depending on your heat tolerance)

• 2 cups low sodium chicken broth

• 6 cups water

Stove Top Directions:

This version, I find, produces a more flavorful soup just because you get a good sear on the ham hock first. I recommend this version if you have time to monitor the stove top for 2-3 hours. Or just sear the meat first and then put in a slow cooker (those directions below)

1. Heat a large Dutch oven over medium heat.

2. Once hot, add the ham hock and brown each side until a good crust forms - about a minute per side. Rotate ham hock until all sides are brown.

3. Remove ham hock from the pan and set aside.

4. The ham hock should have left enough fat in the pan to cook the vegetables. If not, add just enough olive or avocado oil to cover the bottom of the pan.

5. Add the onions, celery, and carrots and season with salt and pepper. Saute until soft, scraping up the brown bits from the bottom of the pan.

6. Grate in the garlic cloves and cook one minute until fragrant.

7. Stir in beans, brown sugar, cloves, and cayenne.

8. Add ham hock, diced ham, chicken stock, and water.

9. Bring to a boil then reduce heat to medium low and simmer two - three hours until beans are creamy.

10. Taste and season again with salt and pepper.

11. Remove ham hock and bay leaf before serving.

12. Suggested accourement: corn bread, hot sauce (a must for me!), ketchup (seriously!), raw diced onion

Slow Cooker Directions:

1. Place ham hock (if you have time to sear all sides first in a skillet on the stove, I recommend it. But if in a hurry, it's not a must.), onions, garlic, beans (you still need to soak them!!), spices, chicken broth, and water in large slow cooker.

2. Cook on low for 6 to 8 hours until beans are creamy.

3. Remove ham hock and bay leaf before serving.

4. Suggested encouragement: corn bread, hot sauce (a must for me!), ketchup, raw diced onion.

Tastes like a big bowl of comfort! Enjoy!

Roasted Shrimp & Tomato Pasta

Sunday evening I was looking to make dinner without having gone to the grocery store. This little beauty came to fruition from that. I always keep a bag of peeled and deveined shrimp in the freezer, had a pint of cherry tomoatoes on their last leg, and we always have a few boxes of pasta on hand. And thus, this simple summer pasta was born.

The best part is it’s super easy and for the most part hands-off, while still being packed full of flavor from the garlic, lemon, and butter. I learned from Ina Garten that roasting shrimp in the oven is one of the best ways to enhance their flavor. The shrimp combined with the tomatoes that burst just so, letting out a little juice, while still holding a bite, form the most perfect sauce to douse on top of a big bowl of angel hair pasta.

Of course, like most of my recipes there are numerous iterations on this method. Cutting carbs? Use spaghetti squash or zoodles. Not in to Italian flavors? These would surely be just as delicious in some lettuce wraps or tortillas. Or use the shrimp and tomatoes to top your favorite grain - rice, polenta/grits, orzo, couscous, quinoa!

This meal is light enough to be served at a luncheon, but along side a salad and some crusty bread, enough to be done for dinner. It makes a ton so great for a group! It’s easy and tasty. You should definitely give it a go (and if you do, tag me on instagram!)

Roasted Shrimp & Tomato Pasta

Total time: 25 minutes Hands On Time: 10 minutes Serves: 6-8 depending on portions

Ingredients:

• 1.5 - 2 lbs. peeled and deveined shrimp. (most of the time I buy frozen shrimp in 1.5lb. bags. Size doesn’t matter too much, just make sure they’re already peeled)

• 1 pint cherry tomatoes

• 1 lemon - zest of entire thing, juice of half, other half cut into thin half moons

• 1 stick of unsalted butter

• 2 Tablespoons minced garlic (I just used jarred, but you could use a frozen cube or 4-5 cloves minced).

• Leaves off of 2 thyme sprigs

• 1 T. fresh dill (about 2 stems)

• Salt

• Pepper

• Crushed Red Pepper Flakes (optional)

• Parsley for garnish (fresh basil would also be lovely!)

• Grated parmesan cheese

• Angel hair pasta for serving (see paragraph above for other “base” ideas)

Directions:

1. Thaw shrimp (if frozen) and remove tail shells - just pull them off.

2. Preheat oven to 400 degrees. Set a pot of salted water on to boil (if planning to make with pasta)

3. In a 9 X 13 baking dish, arrange shrimp, tomatoes, and half of a lemon sliced into thin half moons evenly. Sprinkle with salt and pepper.

4. In a small sauce pan, melt butter. Add in garlic, thyme, crushed red pepper, a touch more salt and pepper. Heat until just fragrant.

5. Pour butter mixture over top of shrimp, tomatoes, and lemons.

6. Place in 400 degree oven for 15 minutes.

7. While the shrimp and tomatoes roast, drop your pasta into your water and cook until just aldente. If young angel hair that takes only 3 minutes or so!

8. Once pasta is cooked, transfer to a big serving bowl and drizzle and toss with a little olive oil (a flavored olive oil like this lemon one or this garlic one would be so good!) and a few tablespoons (I just used two small fist fulls) of parmesan cheese.

9. When the shrimp is finished (it should be opaque), drop it on top of your pasta and toss thoroughly to get it all mixed in.

10. Garnish with a bit more parmesan cheese (some people feel V strongly about cheese with shrimp to which I say parmesan cheese goes with everything) and some julienne parsley or basil.

We served ours with a green salad for the perfect filling, yet light supper!

slow cooker spaghetti squash and meatballs

Whether you’re intentionally eating low-carb or just trying to find ways to feed your family more vegetables, this slow cooker meal is one we’ve been eating at least once a month for years! If you’re new to spaghetti squash, I don’t really even think it tastes like squash, and it really does get stringy and looks like spaghetti! It tastes a bit like —- nothing? Which is great because it takes on the flavor of whatever you put on it. In this case hearty marinara and meatballs!

If you’re serving people who are like “ummm where’s the spaghetti?”, you can do what we do to fool our kids - do a combination of angel hair pasta and the spaghetti squash. This trick also works on veggie-phobic husbands.

As like most of my recipes, this is more of a method than a recipe. Use whatever pasta sauce and style/brand of meatballs you prefer. We always make it with the Aidell’s chicken meatballs, but that’s because one of my children won’t eat beef.

One of the main reasons this recipe is on our rotation so often is because it is little to no prepwork. You don’t have to brown anything before you put it in the slow cooker. Heck, I buy pre-diced onions these days so all I have to do is slice the squash and open some packaging. Six hours later I have a healthy, home cooked dinner for my family!

Slow Cooker Spaghetti Squash and Meatballs

Hands On Time: 5 minutes

Hands Off Time: 6-7 hours

Serves: 4 - 6 (depends on size of humans/appetites)

Ingredients

• 1 onion diced (I am a lazy person these days and often buy pre-diced onions. I use about a cup diced)

• 1 jar (24 oz) marinara sauce

• 1 package (12 oz) refrigerated meatballs (we use Aidell’s Italian Chicken Meatballs, but use whatever you have/find. I haven’t done with frozen meatballs, but I’m sure it’d work just as fine, it just might water down the sauce a bit).

• 1 large spaghetti squash (note spaghetti squash is not those yellow squash that look like zucchini. This is roughly the size of a human head. I’ve had grocery delivery people mess this one up before).

• 1 tsp dried Italian seasoning (optional)

• 1 tsp garlic salt (optional)

• 1 teaspoon crushed red pepper flakes (optional)

• salt and pepper

• 1 Tablespoon extra virgin olive oil

• grated Parmesan for serving

Directions:

1. In the bottom of a large slow cooker, empty a jar of marinara sauce.

2. Add in the diced onions and any additional seasoning (garlic slat, Italian seasoning, red pepper flakes). Stir to incorporate.

3. Cut spaghetti squash in half crosswise (hamburger style not hotdog). You need a VERY large sharp knife (btw this knife sharpener is $11 and works wonderfully). You may need to poke the squash with a knife to score it a few times before you can fully slice through. Go slow and be careful.

4. Place squash cut side down on top of sauce. You’ll know you’ve done it right if it looks like two boobs in your slow cooker (sorry, but that really is the best description of what it looks like!).

5. Sprinkle meatballs around the outside and between the squash. Try to get most of them touching the sauce at least partially.

6. Cover and cook on low for 6 - 7 hours.

7. After cook time has elapsed, remove the squash (be careful it will be soggy and squishy now!) and once cool enough to handle, scoop out the seeds and use a fork to shred the flesh into the spaghetti-like strands. Set in a colander and press gently to remove some excess water. Toss with olive oil and salt and pepper.

8. To serve, scoop some squash in a shallow bowl, top with the sauce and meatballs. Parmesan and red pepper flakes make a lovely garnish!

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baked ziti

This is one of the first recipes I ever wrote on my own when my husband and I had just moved to New York City. It was 2009 and he was rewatching The Sopranos for the second of many times. From what I wold overhear, Carmella always seemed to be making ziti for Tony, so I decided to try my hand at it for Al.

In our tiny (and I mean tiny) Morningside Heights apartment, I cooked up this homemade meat sauce on a Sunday afternoon, learned that more ricotta is always a good thing, and surprised the heck out of Al. I still get all sappy whenever I have meat sauce simmering on the stove. It makes me think of our first home together and me cooking away the weekends while Al studied. Some of our best times.

This is a great dish for new parents or a housewarming gift. I’ve found that people crave a home cooked meal in the middle of moving and nothing fuels nighttime newborn feedings like pasta and cheese. It freezes well, but more often I deliver it assembled, but not baked and write heating instructions on top to let them decide when to eat the goodness.

Since it takes quite awhile with the homemade meat sauce component (you could totally used jarred sauce but that is way less impressive and fun), I usually make this on a Sunday, letting the sauce simmer while I do all the Sunday things and pop it in for a comforting family meal. I also ALWAYS double it when I make it to keep one for ourselves and give one to someone else.

If you need to serve up a big old bowl of love for your people, this is it.

Baked Ziti with Homemade Meat Sauce

Hands On Time: 30-45 minutes

Hands Off Time: 4 hours ( 3 hours for sauce, 1 hour for baking)

Serves: 8-10

Ingredients:

• 1 lb. Italian sausage, casings removed (or you could us any ground meat. when doubling the recipe I’ll do 1 lb. hot Italian sausage, 1 lb. sweet Italian sausage.)

• 1 onion, diced

• 3 cloves garlic, minced

• 14 oz. can crushed tomatoes (when doubling I use the big 28oz can)

• 14.5 oz. diced tomatoes, undrained

• 6 oz. tomato paste (one small can)

• 6 tablespoons water

• 2 teaspoons Worcestershire sauce

• 1 teaspoons dried parsley (rub it between your hands when adding to the pot to release the flavor)

• 1 teaspoons dried basil (again, rub it between you hands when adding to the pot)

• 1 teaspoons dried oregano, divided

• 1 pound (16 oz) dried ziti or rigatoni pasta

• 15 oz. ricotta cheese

• 1 1/4 cup shredded mozzarella cheese

• 1/4 cup grated reduced fat Parmesan, divided

• 1 egg

• salt

• pepper

Directions:

1. In a large pan ( I use my largest dutch oven), cook the sausage until brown. Drain and set aside on a paper towel-lined plate.

2. Back in your dutch oven, add onion and garlic over medium heat. If you don't have enough fat from the sausage left in the pan, add a little olive oil first. Cook a few minutes until softened, a bout 5 minutes.

3. Stir in crushed tomatoes, diced tomatoes, tomato paste, water, parsley, Worcestershire sauce, basil, and half of the oregano. Add the meat back to the pot. Stir to combine. (When doubling this recipe this is usually the moment when I realize I need a larger pot. I often cook this all in my big stock pot so it fits and I can stir without spilling.)

4. Cover and simmer for 3 hours, stirring occasionally. (You could make this ahead of time and refrigerate and use it on any pasta. Just heat it up a bit before making your ziti).

5. During the last half hour of meat simmering time, cook the pasta to al dente.

6. In a small mixing bowl, combine ricotta, 1 C. mozzarella, 2 T. Parmesan, egg, and salt and pepper. Stir to combine.

7. Spray a 13" by 9" baking dish with cooking spray. Layer in some of the meat sauce, just enough to lightly cover the bottom of the pan. Next add a layer of pasta, then another layer of sauce, and then a layer of the ricotta mixture. I spoon the ricotta mixture in little dollops across the top and try to spread as best I can without disturbing the meat sauce. Add in another layer of pasta, sauce, and ricotta mixture. Top with remaining sauce. Sprinkle with remaining mozzarella, Parmesan, and oregano.

8. Cover with foil and bake at 350 F for 1 hour or until heated through. (Or cover and refrigerate or freeze. Before cooking frozen ziti, allow time for it to thaw and come to room temperature).

9. Remove the foil and pop it under the broiler for a few minutes (watch it closely so it doesn’t burn!) for that bubbly cheesy goodness.

It’s a labor of love, but so worth it. Trust me!

broiled parmesan tilapia

I was talking with some girlfriends the other day about meal planning and grocery shopping and somehow we got on the topic of fish. In our house, we typically eat fish on Monday’s because I get my grocery delivery on either Sunday or Monday which means the fish is super fresh. I also like eating something pretty light and healthy on a Monday since we tend to indulge on the weekends.

I’ve slowly gotten my husband to like salmon, but early on in our relationship I eased him into seafood that wasn’t of the friend fish basket variety with this simple recipe. Tilapia is such a nice mild fish -it’s a good one to start with if you have fish-phobic eaters. The creamy topping on this is essentially a jacked up tartar sauce which is the other pest part of a fried fish basket (the first part being the fried crust, duh.)

Yes, this is perhaps one of the ugliest photos ever. But I wanted to show you what it looks like coming out of the oven. That crispy crust is the best part!

The other best part of this meal: it only takes 20 minutes! Now that is how to make Monday easier. I always serve it with box couscous that also takes no time and steam-in bag green beans. (What’s funny is this recipe was on the original The Rose Record in 2014 and I served it with the exact same thing in the photos!). Give it a try and let me know what you think. It’s some pretty good fish fresh fish!

Broiled Parmesan Tilapia

Hands On Time: 5 minutes

Hands Off Time: 15 minutes

Serves: 2 (double the “sauce” if using more than two fish fillets)

Ingredients:

• 1 Tablespoons unsalted butter, softened (not melted!)

• 3 Tablespoons grated Parmesan cheese (fresh is best)

• 1 Tablespoon tartar sauce (If you don't care for tartar sauce, just use more mayo. Same thing with the mayo - don't like mayo, use more tartar sauce.)

• 1 Tablespoon mayonnaise (this is what keeps the fish moist. I you don’t like mayo, just try it here, I promise it doesn’t make it taste like mayo.)

• 1 teaspoon Italian seasoning (or shake combo of dried basil, oregano, and parsley into your palm)

• 2 teaspoons lemon juice (about half a lemon)

• 2 - 8oz. tilapia fillets

• salt and pepper

• cooking spray

Directions:

1. Place oven rack a few inches from the broiler. I put mine on the highest possible rack.

2. Preheat broiler to high.

3. Line a sheet pan with foil and spray lightly with cooking spray.

4. Pat tilapia dry with paper towel. Lightly season with salt and pepper. Place on pan.

5. Place under broiler for two minutes.

6. After two minutes, remove pan and using a flat spatula, gently flip over the tilapia.

7. Place back under broiler for two minutes.

8. While the tilapia is broiling, combine the butter, Parmesan cheese, tartar sauce, mayonnaise, Italian seasoning, lemon juice, and salt and pepper.

9. After the second two minutes, remove pan, flip the fish and top each filet with the parmesan cheese mixture. Using the back of a spoon, spread the mixture evenly over the tops of the fish.

10. Broil two to three minutes more until sauce is just starting to brown and fish is cooked through (you can tell when fish is cooked all the way if it easily flakes with a fork).

11. Serve immediately.

I have a post it taped inside my cabinet with quick recipes and this for this one I just have written, “2 - flip - 2- flip - spread - 2” to quickly remember the cook times, flips and when to spread.

Let me know if you make this and what you think! It’s a bi-weekly staple in our house.

Winter Minestrone with Tortellini

Just in time for the next cold front, I’m bringing you an oldie but a goodie from The Rose Record 1.0. This is a soup that my friends and family still make, so it was about time it had it’s rightful place here on the new site. This is a wonderful soup to make for people who don’t like soup (ahem, my husband) because it has…drumroll please…tortellini! "It’s not soup, it’s pasta with broth,” I say.

If your family is like ours and is trying to eat more vegetables and “green things” at each meal, then this is a perfect recipe to try. Tons of hearty vegetables and chickpeas in a smoky broth with doughy, cheesy dollops of cheese tortellini. I really think your kids may even go for this one - mine did (one ate it all, the picky one licked a carrot so calling that a win).

Recipe Notes: As with all soups, stews, and chills, DON’T SKIP THE TOPPINGS! The pesto and balsamic are musts because they add an acid bite to an otherwise one-note soup. Trust me. And duh, everything is better with bacon/pancetta sprinkled on top. You can make this vegetarian by omitting the pancetta/bacon and using a vegetable stock instead of chicken stock. Soup can be made in advanced or put in freezer. I would just wait to add the kale and tortellini until you’re ready to serve.

Winter Minestrone with Tortellini

Hands On Time: 30 - 40 minutes (depends on how fast you chop)

Hands Off Time: 45 - 60 minutes

Serves: 6-8

Ingredients:

• 1 Tablespoon extra virgin olive oil

• 1 - 4oz. package diced pancetta (or use 2 strips of bacon, diced)

• 1 large yellow onion, chopped

• 2 cloves garlic, minced

• 1 leek, bulb and lower leaf portion (white and light green parts), chopped (wash and let sit in a bowl of water to make sure the dirt is all out then rinse and drain.

• 3 large carrots, peeled and chopped

• 3 ribs of celery, chopped

• 1 zucchini, chopped

• 1 russet potato, peeled and chopped

• 4 C. low sodium chicken stock (use vegetable stock if you'd like to make this vegetarian. I used bone broth for mine for extra nutrients)

• 1 - 15 oz. can low sodium chickpeas (garbanzo beans), drained and rinsed

• 1 - 28 oz. can peeled San Marzano tomatoes, with juice (can’t find San Marzano, used whole peeled tomatoes)

• salt and pepper

• 1 bay leaf

• 1 parmesan cheese rind (totally optional, but if you have one, use it!)

• 1 C. kale, finely chopped

• 1 - 9 oz. package cheese tortellini

Toppings:

• Pesto (any variety)

• Aged balsamic vinegar

• Grated Parmesan

• Cheese toast makes a great side (sliced baguette with Parmesan or any other cheese on top and broiled until bubbly)

Directions:

1. Heat a large stock pot to medium and add 1 T. olive oil. (And I mean large pot This is too much soup for my dutch oven. I use a big stock pot)

2. Add pancetta and cook until they start to brown, about 3 minutes. Remove with a slotted spoon to a paper towel lined plate and save for topping the soup.

3. Add 1 more T. olive oil (if needed - you might have enough grease from the bacon) and onion, garlic, and leek. Season with salt and pepper. Continue to cook, stirring occasionally, until softened.

4. Add carrot, celery, zucchini, and potato. Stir until combined. Season with salt and pepper.

5. Add stock, drained chickpeas, and then tomatoes (I use a pair of kitchen sheers and cut the tomatoes while in the can. It gives it a more natural texture than using diced tomatoes). Season again with salt and pepper. Throw in a bay leaf or two.

6. Bring soup to a boil, then reduce heat to a simmer and cook uncovered, 30 to 40 minutes until potatoes are tender. Fish out the bay leaves if you can find them.

7. Add kale and tortellini and cook for 5 to 7 minutes until cooked through.

8. Taste and season with salt and pepper if needed

9. Serve with a dollop of pesto, a swirl of balsamic, a sprinkling of Parmesan, and that rendered pancetta or bacon from step 2.

If you make this soon, please be sure to tag me on Instagram so I can see it. It brings me so much joy to see y’all making my recipes!

chicken noodle casserole

It seems as if I only post recipes that are either for the slow cooker or casseroles and that’s because those are both make-ahead dinners that I actually have time to photograph and share. Most nights it is a race to feed the hangry humans in my house while also emptying backpacks and lunch boxes, going through the mail, picking up toys, and attempting to fold that last load of clothes. So most of my weeknight meals will never make the blog. I’m also a much less inspired home cook now that I’m a mom. Dinner is often just another thing that needs to get done. Anyone else?

Anyways, I posted this casserole on instagram the other day and y’all wanted the recipe (even though it is SO close to this stuffing-bake that I’ve done before) so here you go. It is not gourmet or from scratch (i.e. it contains canned soup), but it is so dang comforting. I use the pre-shredded rotisserie chicken from Sprouts which is SUCH a time saver. Total first world problem, right - having to pick off the chicken from your pre-cooked rotisserie chicken. Ha! While I used chicken, this would be SO SO good with leftover turkey from Thanksgiving! Def going to do that.

Chicken Noodle Casserole

Total Time: 45 minutes Hands On Time: 15 - 20 minutes. Makes: one 13 X 9 pan

Ingredients:

• 1 - 12oz package egg noodles

• 1 package pre-shredded rotisserie chicken (most packages are 0.8 - 0.9 lbs) OR the chicken pulled from one rotisserie chicken

• 2 - 10.5oz cans cream of chicken soup (or you could do one can cream of mushroom soup if you’re feeling jazzy)

• 1/2 cup sour cream

• 1.25 cups chicken stock (I use reduced sodium)

• 1 - 10oz bag frozen mixed vegetables

• 1 - 12oz bag frozen broccoli (I like the baby broccoli one so they’re smaller pieces)

• Couple sprigs fresh thyme, leaves removed and finely chopped

• 1 teaspoon (small palmful) of poultry seasoning

• 1 teaspoon (small palmful) dried mustard (can omit if you don’t have)

• salt and pepper to taste

• 3 tablespoons butter, melted

• 1/2 cup bread crumbs

• 1/2 cup grated parmesan cheese

Directions:

1. Heat a large pot of salted water to boil. Cook the egg noodles HALF AS LONG as the package says to (mine were perfectly par-boiled at 3 minutes). They’ll absorb more liquid and cook more in the casserole.

2. Heat the frozen broccoli for HALF AS LONG as the package says. I like to dice mine after it is par-cooked so it’s easier for little kids to eat. I just microwaved mine covered for 3 minutes or so. Don’t worry about cooking the frozen mixed veggies - they’re so small they’ll cook just fine while the casserole bakes.

3. In a large bowl, combine shredded chicken, canned soup, sour cream, chicken stock, frozen mixed veg, broccoli, herbs, poultry seasoning, and salt and pepper. Mix well.

4. Spray a 13 X 9 baking dish with cooking spray. Sprinkle half of the cooked egg noodles on the bottom. Pour the chicken/veg mixture on top. Add the next layer of noodles. I then take a spoon and kind of swirl it all together so it’s pretty well incorporated.

5. If you’re not going to cook right away, let it come to room temp if it’s hot from the noodles and then cover with foil and put in fridge.

6. When you’re ready to bake: Preheat oven to 375. Remove casserole from fridge while oven comes to temp.

7. Make the topping: combine melted butter, bread crumbs, and grated parm and sprinkle on top.

8. Recover with foil and bake 20 minutes covered at 375. Remove foil and bake 10 minutes uncovered until bubbly. You can broil it for one to two minutes at the end if your crust needs more browning.

9. Let sit a few minutes before cutting and serving.

That’s it! Pretty easy to prep during nap time or before work and throw in the oven later. If you make this, be sure to tag me or send me a photo! I love seeing y’all make TRR recipes!

super simple slow cooker potato soup

Hi hi! Back again with another soup recipe. I swear I make other things besides soup! I had to add this one to the new site since it was SUCH a hit on TRR 1.0. This soup took off back when I first posted it in January of 2013. It is SO easy and passes the screaming baby prep test (i.e can you make this while also holding a child).

Speaking of children, if you have a picky eater, this is a great gateway soup dish as kids love it (even my picky eater!). This go around I’ve added some riced cauliflower to the soup too. A little nutrition boost and you can’t taste it at all! (Wow, what a difference between 2013 and 2020; I don’t think I had ever heard of riced cauliflower in 2013.) Letting your kids pick their own toppings can help get them to try the soup too!

And speaking of toppings, as always, it’s all about the toppings. Treat it like a baked potato - crumbled bacon (a must have IMO), cheese, chives, hot sauce, oyster crackers, toasted bread, etc.

Super Simple Slow Cooker Potato Soup

Total Time: 6-8 hours Hands-On Time: 10-15 minutes

Makes: 6-8 servings

Ingredients:

• 1 - 32 oz. bag of frozen hash browns (I prefer the frozen cubed potatoes “steam and mash” but can’t seem to find them anymore)

• 1 - 10oz bag of riced cauliflower

• 1/2 an onion, grated (I grate it right into the pot using a rasp or box grater. You can also just dice it, but my kids don’t like pieces of onion)

• 1 - 8 oz. package of cream cheese (I have a family friend who skips the grated onion and just uses chive cream cheese - such a good idea!)

• 1 - 32 oz. box of chicken stock (I like to use the bone broth ones for some added nutritional benefits)

• garlic salt (hard to say how much I used here. A small palmful is good)

• pepper

Directions

1. Put ingredients in slow cooker

2. Set to low for 6 - 8 hours (or high for 4 hours)

3. After time has elapsed, stir, taste and season with more salt and pepper as needed. If you’d like, you can use an immersion blender and pulse the soup a bit if you’d like a creamier consistency. I also like to stir in a little shredded cheese at this point for some extra cheesiness.

4. Top with toppings of your choice - crumbled bacon (a must have!), cheese, chives, hot sauce, crackers, etc.

I’ve said it before and I’ll say it again, THIS is my favorite slow cooker of all time. It is worth every last penny. Although, for this recipe you won’t need to brown anything in it first. Could you also make this soup in an Instant Pot? Yes. Do I know how long? No. (Sorry, Instant Pot is not my thing.)

Sound good? Be sure to try these other easy slow cooker recipes:

Pumpkin Chili | Taco Soup | Cheesy Spinach & Chicken Enchiladas

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pumpkin chili

I posted a picture of this chili the other night on my Instagram stories and had TONS of people ask for the recipe. I wasn’t planning on putting it on the blog since I just sort of made it up as I went, but based on the DMs and Al’s and I’s opinion that it was SO good, I decided to post it.

I have heard of pumpkin in chili recently and must admit that at first it sounded…not good. But yesterday the temps dropped (lol to 70s oh wow so cold!), and something cozy and warm was needed. I happened to have all of these ingredients on hand so thought what the heck and dumped it all into the slow cooker.

The result was outstanding. The pumpkin really added a nice depth of flavor and complexity to the chili, which I find can often be one-note. It was sweet and savory and even my kids ate it up! (Well, the picky eater ate mostly shredded cheese, but the fact that he ate it even after it touched his “soup” was a win in my opinion).

THIS is my favorite slow cooker (here on nordstrom) because you can put the insert on the stove to brown things - saving you a pan to wash and keeping the yummy flavors in the pot. If you’re not a slow cooker person you could totally do this in a Dutch oven on the stove, I would just let it simmer for at least an hour so the flavors really develop.

Highly recommend serving his with some corn bread crumbled on top. It brings out the sweetness of the pumpkin and thickens it up a bit. I firmly believe that Jiffy corn bread mix is the best and make it according to the box directions and use my mini muffin pan to make the perfect soup-topper (and kid friendly) sized muffins.

Pumpkin Chili

Total Time: 4-5 hours Hands-On Time: 15-30 minutes (depends how fast you chop and can open cans)

Makes: 6-8+ servings

Ingredients:

• 1 Tablespoon extra virgin olive oil

• 1 lb. lean ground turkey (you can use ground beef or ground chicken here too!)

• 1 lb. mild Italian sausage (you can use 2lbs ground beef if sausage isn’t your thing, but I think this is what really gave the soup good flavor)

• 1/2 onion, diced

• 3 cloves garlic, minced

• 1 small can diced green chilis

• 2 Tablespoons cumin

• 2 Tablespoons chili powder

• 1 Tablespoon dried oregano rubbed between palms before adding

• pinch of cayenne (optional)

• 1 (15.oz) can pureed pumpkin (make sure you don’t buy pumpkin pie filling!)

• 2 to 3 cans great northern beans, drained and rinsed (I only had 2 cans, but probably will do 3 cans next time. Makes the recipe stretch more too!)

• 1 can rotel or diced tomatoes - do not drain!

• 2 cups chicken stock

• salt and pepper

Topping Suggestions:

• Corn muffins (Jiffy mix is the best!)

• Corn chips

• Cilantro

• Avocado

• Diced onion

• Hot sauce

• Shredded cheese

• Sour cream

• Scallions or Chives

Directions:

1. In a medium size pan or aluminum slow cooker insert placed on stove (THIS IS THE BEST SLOW COOKER OF ALL TIME), heat pan to medium-high and add olive oil. Once hot add onions and sprinkle with salt. Cook 3-5 minutes until beginning to soften.

2. Add ground meat and sausage to pan with onions, breaking it up with a spoon. Season with salt and pepper. Add minced garlic. Cook until meat is nice and brown. (You can drain the fat if you’d like, but I think it adds flavor. There shouldn’t be much if you use lean turkey, just what comes from the sausage which is pure flavor!)

3. Add cumin, chili powder, oregano, cayenne (optional), and diced green chilis. Combine with the meat and allow to cook 2 minutes until spices are fragrant.

4. Transfer meat and spice mixture to slow cooker (or if you have the best ever slow cooker, remove the insert from the stove and place it back in the cooker).

5. Add pumpkin, drained and rinsed beans, rotel, and chicken stock. Stir to combine.

6. Cook on high for 4 hours (or if using stove-top simmer on low for 1-2 hours), stirring occasionally. Taste and season with salt and pepper at the end.

7. Serve with suggested toppings above. Highly recommend sprinkling your corn bread/muffins on top. Leftovers the next day taste even better!

P.S If you like this recipe, be sure to check out my other super simple soup Slow Cooker Taco Soup!

southern macaroni salad

Once a summer I HAVE to make this pasta salad. It’s as if my mind and body are like “Welp, it’s June - time for that ridiculous macaroni salad with some crazy ingredients that tastes like home.” I grew up on this salad. I remember my mom mixing it all up in this gigantic orange bowl that was used almost exclusively for this pasta salad in the summer and cinnamon popcorn for the holidays.

I haven’t changed much to this classic. I reduced both the mayo and sugar quantities a little, but not much. Listen, this is not a dish you eat for health. This is a dish you eat because it is creamy and crunchy and sweet and vinegar-y and the perfect side to anything that comes off the grill.

Head’s up, this makes A TON. Unless you’re entertaining 12 people (and that’s likely not happening in these times), you’ll be eating this all week. The good news though? It gets better the longer it sits in the fridge.

I usually try to make this with cavatappi shaped pasta because I love the big curly macaroni style noodle. However, in my grocery roulette order this week all I could get was fusilli. The original recipe calls for small ring macaroni which is also fun. Whatever shape you choose, I can almost guarantee you one thing - your kids will love it. Emilia has had this for almost every meal the last three days and she always signs “more! more!”. Make the full recipe for your family all week, or halve it and serve it with some homemade white castle sliders for an easy weeknight dinner.

Southern Macaroni Salad

Total Time: 12 hours Hands-On Time: 30 minutes Serves: a bajillion (j/k but easily 10-12 ppl)

Ingredients:

• 1 lb. macaroni (or cavatappi, or fussili, or whatever fun shape you’d like)

• 1 green pepper, diced

• 1/2 red onion, diced fine

• 1 Cup diced celery

• 1 - 4oz jar diced pimento, drained

• 1 - 15.5oz can low sodium red kidney beans, drained and rinsed.

• 1/2 Cup apple cider vinegar

• 1 - 15.25oz can low sodium sweet peas, drained and rinsed

• 1 - 14.5oz can sliced carrots, drained and rinsed and sliced in half

• 1 - 14.5oz can low sodium french-style green beans, drained and rinsed

• 1 1/2 Cups mayonnaise

• 1 teaspoon mustard

• 1 Cup heavy cream

• 1/3 Cup sugar

• salt and pepper to taste

Directions:

1. In a small bowl, soak the drained and rinsed kidney beans in the apple cider vinegar. Soak for 1 hour (I normally just soak as long as it takes to make everything and add them in at the very end).

2. Cook the pasta to al dente in salted water according to package directions. Once cooked, drain and run under cold water.

3. While pasta cooks, dice veggies and drain and rinse canned veg.

4. In a VERY large bowl (I have to use my big stainless mixing bowl from my Cuisinart mixer), whisk together the mayo, mustard, cream, sugar, salt and pepper.

5. Add in the veggies and pasta and mix well. I use a folding motion to get everything coated without smushing it all together.

6. Drain (but don’t rinse!) the vinegar off of the kidney beans and add. Stir until combined.

7. Taste for salt and pepper

8. Refrigerate overnight (4 hours if you’re in a bind). It will look super liquid-y at first, but come morning it will have soaked in more and be the perfect consistency.

Chicken Stuffing Bake

How’s everyone doing? How’s everyone’s food stash? Are you playing Chopped in your own kitchen yet? Here’s an easy casserole “bake” that I made a few days ago with a random box of stuffing I’m pretty sure I’ve had in my pantry since Thanksgiving? I usually make stuffing from scratch, but always have a back up box in case something goes wrong (I’m in the “I burn bread in the broiler 99% of the time club” - are you?).

So if you have a random bag or box of stuffing, or even just old bread make some croutons and whip this up. Same thing for the veggies, I had half a bag of mixed veg in my freezer, but if all you have is canned throw that in too.

For a “quarantine food” (oh man, is that a new type of cuisine or what), this was pretty darn good! Emilia clobbered it up and we enjoyed the leftovers for lunch for a few days. Use this recipe as a guide based on what you have and feed your people! Bonus points for this being something you can prep during nap time/quite time and throw in and eat when you’re ready.

Chicken Stuffing Bake

Total Time: 45-60 minutes Hands-On Time: 15 minutes Serves: 6-8 (depending on size of humans)

Ingredients:

• 1 box (6oz) of stuffing mix or dried seasoned croutons (I used Stove Top Reduced Sodium, but use what you have)

• 1 Cup hot water or hot broth (broth will give you more flavor)

• 1 lb. uncooked chicken breasts diced into bite size pieces

• 1 can (10.5oz) cream of chicken soup (can use cream of mushroom or cream of celery)

• 1/2 Cup sour cream (can use milk, cream, or mayo instead - its just to dilute the soup some)

• 1-2 teaspoon(s) poultry seasoning (or any and all of dried sage, oregano, garlic powder, onion powder. Use more seasoning if you’re using plain bread and not a box stuffing mix)

• 1 - 2 Cups frozen mixed vegetables (use two cans DRAINED of any veggies instead of frozen)

• Olive Oil Spray

• Salt and Pepper

Directions:

1. Preheat oven to 400 degrees F.

2. In a bowl, combine stuffing/bread cubes with the hot water or broth. You just need enough liquid to SLIGHTLY saturate the bread.

3. In a separate small bowl, combine the soup, sour cream and poultry seasoning. If you don’t have sour cream, use one of the substitutions I recommended. You just need enough to dilute the soup a little and get a little bit more out of the one can of soup.

4. In a glass or ceramic casserole dish (I used a 9X13 glass pan), arrange the chicken breast pieces in an even layer. Sprinkle generously with salt and pepper.

5. Add frozen or canned veggies on top of/around chicken. If using frozen, let them thaw a little so the casserole doesn’t get too watery. If using canned, drain them first.

6. Place dollops of the soup/sauce mixture on top of the chicken and vegetables and spread it out.

7. Sprinkle the stuffing on top. Spray the top lightly with olive oil spray.

8. Bake for 30-45 minutes until chicken is cooked through and casserole “sets” a little (mine took 35 min, but will depend on how small you cut your chicken). Broil for a final two minutes to get a good crust on top.

9. Let sit for 5 minutes before serving.

This is a meal all on it’s own, but I served it along side some brussels sprouts I roasted before they could go bad. You could do a side salad or some toasted bread too. An easy, comforting casserole is what we all need right now, am I right?

We are enjoying more family dinners together and otherwise flying by the seat of our pants. Hang in there, y’all!

Homemade White Castle Sliders

Hey guys! Here today with one of the most-loved recipes from my old site, homemade white castle sliders. Growing up, a friend of mine’s family would always have the frozen white castle sliders in their fridge. They made the perfect snack (especially late night) and I would always find a way to have some when we were hanging out. The thin meat, the soft bun, the gooey cheese. They were perfection.

You’ll notice one roll is missing. Someone whose name rhymes with Balex stole one.

I recreated them back in 2014 for my old website and they are one of the most-clicked posts ever. And rightfully so, with just four ingredients, less than five minutes to prep, and 20 minutes to bake, they are a quick go-to when you are hungry and aren’t sure what to do with that package of ground beef.

I serve these with sweet potato fries and ketchup mixed with mayonnaise because that will forever be the best burger sauce in my opinion. We loved these when we were a family of two adults, but now with kids these are something I make frequently because both kids will eat them (well, my picky eater eats the bun in ketchup, but around here that’s a win).

Homemade White Castle Sliders

Total Time: 30 minutes Hands-on Time: 5 minutes Makes: 9 sliders

Ingredients

• 1 Tablespoon minced onions (NOT onion powder or onion salt)

• 1 lb. 85% lean ground beef. (The meat is the star here, so get the good stuff)

• 4 slices american cheese (You can use other cheese if you prefer but American is classic)

• Soft slider buns (In New York I could find “Martin’s Party Potato Buns” but can’t find them here. I used Kings Hawaiian Butter rolls this time and were okay, but not as soft and squishy as I would have liked)

• Salt and Pepper

Directions:

1. Pre-heat oven to 400 degrees. 

2. Sprinkle minced onions in the bottom a glass or oven-proof square baking dish.

3. Using your fingers, gently spread the ground beef on top of the onions.  Use a light touch. You don’t want to pack it down.

4. Sprinkle with salt and pepper.

5. Take a straw and poke holes in the meat. 

6. Bake for 20 minutes at 400 degrees.

7. Remove from oven and pat off the grease with a paper towel. Be careful; its hot!

8. Lay American cheese over the meat.

9. Pop back into oven for one to two minutes until cheese has melted.

10. Let sit for two to three minutes until meat has cooled and grease has settled a little.

11. Using a roll as a guide for size, cut meat into into patties.

12. Nestle patties onto the buns and try to not eat all of them.

I haven’t tried it, but I bet you could double this and do it in a 13 X 9 pan if you have a big crowd to feed. Might have to increase the cook time a little. They are so delicious I couldn’t even take the time to arrange them nicely on the platter because we were like vultures circling the plate waiting to attack.

Taco Soup

This dish is one that my family has made for years and years. It instantly makes me think of home. It’s like if chili and tortilla soup had a baby. I’ve tweaked it a bit to use both ground beef and ground turkey, but you could use one or the other depending on your tastes. I also use low sodium beans and make sure to rinse them so the soup isn’t overly salty or gummy. I loved this soup when I was a kid, but love it even more now because aside from browning some meat, the rest is just dumping cans. Something you can easily do one handed while you have a baby in your other arm (speaking from experience). I usually make this in my slow cooker, but you could easily make it in a dutch oven and have it simmer slowly on the stove for a couple hours. It gets better the next day in my opinion, leftovers worth eating for sure!

A note on slow cookers, if you don’t have one, get one! (And don’t get me started on the Instant Pot - not a fan. I can write about why another time) This is my favorite slow cooker and worth the investment (a must have on wedding registries!) because you can remove the insert and use it on the stove to saute meat or veggies. This is great not only because you have one less dish to clean, but you also won’t lose all of the flavor you get on the bottom of the pan while browning the meat. CAUTION: Do NOT try to do this unless your slow cooker has a cast-iron or cast-aluminum insert. If you try it with a regular one it will crack in half (again, speaking from experience). Really though, slow cookers changed my life when I was a working gal and help me out so much now that my two kids demand to be fed at 5:30, but don’t want me to ever leave them to go prepare dinner.

Now on to the Taco Soup recipe. Make sure to provide plenty of toppings for your diners. That’s the best part and I think helps kids eat it if they can doctor it up on their own. (I have one champion eater baby who devoured this and one extremely picky 4 year old who mixed in at least half a cup of cheese and then didn’t touch it). For toppings I like any or all of jalapenos, sour cream, hot sauce, cheese, pickled onions, radishes, cilantro, avocado, squeeze of lime, and you must have some crunchy chips (we used fritoes growing up, but I have been really liking this “healthier” version lately).

Taco Soup

Serves: 6-8 people Prep Time: 20 Minutes Total Time: 6-8 hours

Ingredients

• avocado oil spray (I like this brand)

• 1 lb lean ground beef

• 1 lb ground turkey (you could use 2 lbs of beef but I like to lean it up with turkey here)

• 1 onion, diced

• 1 (15 oz) can low sodium black beans, drained and rinsed

• 1 (15 oz) can low sodium pinto beans, drained and rinsed

• 1 (15 oz) can low sodium kidney beans, drained and rinsed

• 1 (15.25oz) can no salt added corn, drained

• 1 (14 oz) can stewed tomatoes

• 1 (14 oz) can fire roasted diced tomatoes

• 1 (14 oz) can Ro*tel

• 2 (4.5 oz) cans diced green chilies

• 1 packet taco seasoning (I like this organic brand)

• 1 packet ranch dressing mix (I like this organic brand)

• 2 cups low sodium beef stock

Toppings (any or all of these)

• shredded cheese

• sour cream

• cilantro

• radishes

• avocado

• jalapenos (fresh or jarred)

• scallions or pickled onions

• limes for squeezing

• hot sauce

• corn chips (I like this brand)

Instructions

1. Heat a cast-aluminum slow cooker insert (or regular skillet or dutch oven if your slow cooker insert cannot go on the stove) over medium high heat with a spritz of avocado oil spray. Saute the onions, ground beef and ground turkey, breaking up the meat as it cooks. Cook 7ish minutes until meat is no longer pink and onions are translucent. Wipe away any fat with a paper towel (you shouldn’t have to drain in a colander if you used lean beef)

2. Place insert into slow cooker (or transfer meat to slow cooker) and add remaining ingredients. Stir to combine. Season with a salt and pepper (especially if you used low sodium beans).

3. Cover and cook on low 6-8 hours or high for 4 hours. If cooking on stove top, cover and cook on a low simmer for 2-4 hours. Once the cooking time has ended, make sure to taste and season with more salt and pepper if needed.

4. Serve with toppings!

P.S. This makes a TON. A great dish for a large group. Or, if you’re like us you make it on a Monday and eat it all week!