If you have been searching for shrimp carbonara with leeks, this version is all about rich, silky texture and balanced flavor. The tender shrimp add a delicate sweetness, the leeks melt into the pasta with their soft, mellow flavor, and the glossy carbonara sauce brings everything together in a way that feels both comforting and refined. It is the kind of seafood pasta that tastes elegant and restaurant-worthy while still feeling warm, cozy, and completely satisfying.

What Is Pasta Carbonara?

Carbonara is a classic Roman pasta dish traditionally made with pasta, eggs, hard cheese, black pepper, and cured pork such as guanciale. What makes it so special is the sauce: instead of using cream, the silky texture comes from tossing hot pasta with eggs, cheese, and a little pasta water to create a glossy, velvety coating. Traditional versions are wonderfully simple, but that same technique also leaves room for creative variations like this seafood-inspired take.

 Like many iconic dishes, carbonara has a history that is still debated. Most sources connect it to Rome and the Lazio region.  But the dish as we know it today appears to have taken shape in the mid-20th century rather than in ancient times. Some food historians link it to hearty meals made by charcoal workers, while others point to post-World War II Italy, when American soldiers brought eggs and bacon into local cooking. However it began, carbonara has become one of Italy’s most famous pasta dishes and a favorite canvas for thoughtful variations.

Eggs are the Base of this Iconic Recipe

Eggs are one of the most universal ingredients in the world, found in kitchens and cuisines across nearly every country because they are affordable, nourishing, and incredibly versatile. They can be scrambled, fried, poached, boiled, baked, steamed, or folded into sauces and batters.  They show up in beloved dishes like omelets, shakshuka, quiche, tamagoyaki, egg curry, and of course pasta carbonara. That adaptability is part of what makes eggs such an essential ingredient in cooking.  They can easily shift from simple everyday breakfasts to elegant, deeply comforting meals.

 How to Select the Best Shrimp for Carbonara

For shrimp carbonara, medium or large shrimp are usually the best choice.  They stay juicy, cook quickly, and feel substantial enough to stand out against the pasta. Look for shrimp that smell fresh and clean, not overly fishy.  If you are buying frozen, choose a good-quality bag with firm, individually frozen shrimp rather than a block of icy clumps. Peeled and deveined shrimp save time, but shell-on shrimp can offer excellent flavor if you do not mind a little extra prep.

Different Types of Shrimp for Pasta Recipes

Different varieties of shrimp can slightly change the final dish. White shrimp are mild, sweet, and firm.  This makes them a very versatile option for pasta because they hold their shape well. Pink shrimp tend to be a little sweeter and more delicate, which gives the dish a softer, more refined seafood note. Tiger shrimp are larger with a firmer, meatier bite and a bolder flavor.  They make the pasta feel especially hearty. Any of these can work beautifully, so the best choice really depends on whether you want delicacy, versatility, or a more dramatic shrimp presence in the bowl.

 What Are Leeks and How Do You Cook Them?

Leeks are a member of the allium family, which also includes onions, garlic, and shallots. They have a long white base that fades into pale and dark green leaves, with the white and light green portions being the most tender for cooking. Their flavor is milder and sweeter than a standard onion, making them especially good in pasta.  They soften into a silky texture instead of overpowering the dish. Because dirt often hides between the layers, they do need to be cleaned carefully before slicing and cooking.

Why Shrimp and Leeks Are the Perfect Pairing in Carbonara

Shrimp and leeks make such a lovely pairing because they complement each other without competing. Shrimp brings a delicate sweetness and briny richness.  Leeks add a mellow onion flavor that turns soft, silky, and slightly sweet when cooked. In a carbonara-style pasta, leeks help bridge the richness of the egg-and-cheese sauce and the lightness of the seafood, making the whole dish feel balanced, flavorful, and a little more elegant than your average weeknight pasta.

How to Prepare Shrimp and Leeks for Pasta Carbonara

Start by peeling and deveining the shrimp if needed.  Pat them dry so they sear instead of steam. A light seasoning of salt and pepper is usually enough, since the carbonara sauce will bring plenty of flavor. For the leeks, trim away the root end and the dark green tops, then slice the white and light green parts lengthwise or into thin half-moons. Rinse them thoroughly under running water, fanning apart the layers to remove any grit.  Drain them well and cook them gently in butter or olive oil until tender and sweet.

How to Make a Carbonara Sauce with Cream

In this recipe, cream is part of what gives the carbonara sauce its rich, silky texture. The eggs and grated cheese still bring the signature savory depth that makes carbonara so comforting.  The cream adds extra body and creates a smooth, velvety sauce that coats the pasta beautifully. Combined with hot pasta, black pepper, and a little pasta water, it becomes a lush sauce that feels both indulgent and easy to love.

 Some home cooks also like to make carbonara with a splash of cream, especially when they want an extra-rich sauce or a little more forgiveness while cooking. Cream is not part of the traditional Roman method.  However, it has become a popular addition in many modern versions because it creates a smooth, lush texture.  It also makes carbonara a bit easier for beginners to manage. Whether you keep it classic or add cream, the goal is the same: a glossy, flavorful sauce that coats the pasta beautifully.

How to Cook and Serve Shrimp and Leeks Pasta Carbonara

Cook your pasta until just al dente, since it will finish in the sauce.  Reserve a 1/2 cup of the pasta water which is liquid gold in this recipe.  Have all of your ingredients ready before you begin combining everything. Carbonara moves quickly at the end, so a little preparation goes a long way.

 Sauté the leeks until they’re tender then remove them from the pan and keep warm.  Next, cook the shrimp in the same skillet making sure they get a nice sear and don’t overcook.  They should start to curl but not completely curl into a circle when they’re done.  Add the leeks back to the pan. 

How to Combine Shrimp, Leeks, and Carbonara Sauce

In a large bowl, toss the pasta with the carbonara sauce ingredients.  Add a little of the research pasta water if the sauce is not creamy enough.  When the sauce is creamy, toss the leeks and shrimp with the pasta.  Serve the carbonara immediately while it is glossy and warm.  Garnish with extra cheese and black pepper on top if you like. The finished dish feels special enough for a dinner party but easy enough for a cozy night in, offering all the comfort of a classic carbonara with the fresh, elegant twist of shrimp and leeks.

Why You’ll Love This Recipe

• This shrimp and leeks pasta carbonara feels elegant enough for guests but is simple enough for a weeknight dinner.
• The combination of tender shrimp, sweet leeks, and silky carbonara sauce creates a rich, balanced flavor in every bite.
• The creamy carbonara sauce made with cream gives the dish an extra-rich, velvety finish.
• It is a fresh twist on traditional carbonara that still feels classic and comforting.
• The recipe comes together quickly, making it perfect for date night, entertaining, or an upgraded pasta night at home.

If you follow the steps in order, have your ingredients ready to go, this dish goes together wicked fast.  It’s perfect for those nights were you are so so SO tired and just do not want to cook.  Grab a bottle, glass, or tumbler of your fave beverage and just get to work.  You won’t regret putting this one on the table.  The shrimp are succulent, the leeks are earthy and sweet, and the pasta is creamy and slightly salty.  It’s the perfect combination of flavors and textures for a weeknight dinner or a date night dinner.  It’s that easy and that fancy.

Yield: 4 servings

Pasta Carbonara with Shrimp and Leeks

Cook Time: 20 minutes

Total Time: 20 minutes

Shrimp and leeks add a savory pop to classic Pasta Carbonara, bringing together velvety sauce, al dente pasta, and fresh flavors in one dish. Ready to try something new? Save this recipe for your next dinner inspiration.

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Ingredients

• 1/2 cup egg substitute
• 1/2 cup fat free half and half
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• Pinch of nutmeg
• 8 ounces uncooked pasta
• 2 cups thinly sliced leeks
• 1 pound shrimp, peeled and deveined

Instructions

1. Combine the first six ingredients (egg substitute through nutmeg) in a small mixing bowl. Set aside.
2. Bring a large pot of water to a boil.
3. While the water is heating, preheat a large skillet coated with cooking spray over medium-high heat. Add the leeks and sauté until tender about 7 to 10 minutes.
4. When the water reaches a full, rolling boil, drop in the pasta, stir, and lower the heat just slightly so it’s not boiling as hard. Stir occasionally.
5. Once the leeks are soft, remove from heat and keep warm.
6. Spray the skillet again and heat over high heat. Add the shrimp and cook 1 to 2 minutes per side or until pink and no longer opaque in the middle. Return the leeks to pan and keep warm.
7. Once the pasta is cooked to your liking, drain reserving 1/2 cup of the pasta water..
8. Place the hot pasta in a large mixing bowl. Drizzle the egg mixture over the pasta, stirring constantly, until the cheese has melted. If it appears to be dry, stir in the pasta water a little at a time until a creamy sauce forms.
9. Toss the shrimp and leeks with the pasta before serving.

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The post Creamy Pasta Carbonara with Shrimp and Leeks Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Looking for a new brunch favorite or a satisfying snack? Egg and green chile molletes are the answer! This simple yet delicious dish brings together warm bread, crispy eggs, and zesty green chiles for a meal that’s both comforting and exciting. Whether you’re a seasoned cook or just starting out, molletes are sure to become a staple in your kitchen.

What Are Molletes?

Molletes are a traditional Mexican open-faced sandwich.  They’re typically made by topping sliced bread with refried beans and cheese, then baking until golden and bubbly. Our version adds a flavorful twist by including crispy fried eggs topped with green chiles, enhancing both texture and taste. Molletes are loved for their versatility and ability to satisfy cravings any time of day.

This dish has roots in Mexican culinary traditions, dating back to colonial times when bread became a staple. Molletes were originally a way to use up leftover bread and beans, turning simple ingredients into a comforting meal. Over time, molletes have evolved, reflecting regional tastes and creative adaptations. Today, they’re enjoyed across Mexico and beyond, celebrated for their ease and flavor.

Basic Molletes Ingredients

To make egg and green chile molletes, you’ll need these essentials:

• Bread (bolillo, baguette, or other crusty loaf)
• Eggs
• Green chiles (fresh or canned)
• Refried beans
• Cheese (such as Monterey Jack or queso fresco)
• Butter or oil
• Salt and pepper

Gather Your Ingredients

Choose a sturdy bread that holds up well to toppings. Bollilos are oval-shaped Mexican rolls. They have a crisp golden crust and a soft, airy interior, perfect for holding hearty toppings.  For green chiles, canned varieties work in a pinch, but fresh roasted chiles will add extra depth. Make sure your eggs are fresh and select a melty cheese for that signature gooey finish. I like a Colby or pepper jack.  Sometimes I opt for a quesadilla cheese which is super cheesy and delicious.  Prepping all ingredients beforehand makes assembly easy and stress-free.

Customizing Your Molletes

Molletes are wonderfully adaptable. Change up the cheese to one you like.  Melty and delicious like a cheddar or sprinkle some Oaxaca on top.  Level up the protein and add cooked sausage or bacon.  Finally, sprinkle the finished dish with fresh cilantro or sliced green onions for extra flavor. Up the veggies and add sautéed mushrooms or onions. Spice lovers can use hotter chiles or add a dash of hot sauce.

Type of Bread Used for Molletes

Bolillo rolls are the traditional choice.  They are known for their crisp crust and soft interior. If you can’t find bolillos, try using a baguette.  Or you can grab ciabatta loaf or roll.  You can even try sourdough or French bread.  I’ve made plenty of French bread pizzas and know it will stand up to all the toppings.  The key is finding bread that won’t get soggy and offers a sturdy base for your toppings.

Prep Your Bread

Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation. You can brush the cut sides with butter for added richness before toasting under the broiler or in a toaster oven.  If you’re toasting it in the broiler, make sure to keep an eye on it.  It will burn faster than you think.  I’m talking seconds.  So, don’t let it go unattended.

Cook the Eggs and Green Chiles

Cook your eggs in a skillet.  I made some crispy edged fried eggs.  I like mine well done.  But you can make them over easy or even sunny side up if you want.  Or you can scramble them.  If you opt for scrambled you can stir in the diced green chiles. 

If you’re going to scramble them, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients.  Gently whisk your eggs and cook them over low heat.  Stir continuously to create small, creamy curds. Take the eggs off the heat just before they’re fully set to ensure they stay tender and moist, perfect for topping molletes.

Assemble Your Molletes

Spread a generous layer of refried beans on each toasted bread half. There are several types to choose from.  I like black refried beans.  They’re rich and delicious.  But you can find pinto and Peruvian beans.  Or you can make your own out of any type of bean you want.  Top with the fried egg (or scrambled) and then some green chiles.  Next, sprinkle with cheese. Finally, return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

For a Mother’s Day brunch, serve these molletes family-style on a big platter so everyone can grab a warm, melty piece. Have a toppings bar so they can finish their own with fresh toppings like sliced avocado, pico de gallo, cilantro, or a drizzle of your favorite hot sauce.

They pair beautifully with a bright fruit salad (think berries, melon, and citrus) or a simple green salad with a lime vinaigrette.  You can also serve them with some patatas bravas, or crispy and spicy breakfast potatoes to round out the meal. I’m fond a creamy, homemade guacamole to dallop on top.  For drinks, try serving it with an agua fresca or sparkling water with grapefruit and mint.  Or for a luscious libation a delicious michelada, mimosa or a paloma with grapefruit soda and tequila.  They add a festive touch and pair beautifully with the bold flavors of molletes.

Enjoy Your Flavorful Creation

Fried egg and green chile molletes are a vibrant Mexican-inspired breakfast dish. They feature crispy-edged fried eggs nestled atop toasted bread halves generously layered with rich refried beans. Top the eggs with diced green chiles. They add a mild heat and zesty flavor that perfectly complements the creamy beans. Finished with a sprinkle of cheese and melted until bubbly, these molletes offer a satisfying combination of savory, spicy, and cheesy elements in every bite, making them an irresistible option for brunch or a special occasion.

If you’re looking to round out your Mother’s Day brunch spread with more Latin American flavors, consider serving sweet and savory treats.  Serve these with some Mexican chilaquiles. They consist of crispy tortilla chips simmered in salsa and topped with crema and queso fresco.   Or try these with some Argentinian medialunas, which are buttery crescent rolls that are perfect for pairing with coffee. Finally, Colombian arepas.  They are lightly grilled and filled with cheese or eggs, making them a delightful addition alongside molletes.

You could also add Brazilian pão de queijo.  They’re soft and chewy cheese breads that are addictive!  Or try a Peruvian fruit salad with passion fruit and mango for a refreshing touch.  These molletes would be perfect paired with sweet or savory empanadas, too.

Yield: 10

Egg and Green Chile Molletes

Cook Time: 10 minutes

Total Time: 10 minutes

Fire up your brunch with egg and green chile molletes for a delicious twist on a classic. Perfect for gatherings or a cozy breakfast for Mother's Day. Savor every bite for breakfast or brunch.

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Ingredients

• 2 bollilo rolls but in half
• 2 large eggs
• 2 tablespoons butter
• 1/4 cup black refried beans
• 1/4 cup canned green chiles
• 2 ounces shredded pepper jack cheese

Instructions

1. Slice your bread in half lengthwise and lightly toast it to help create a crunchy foundation.
2. Fry or scramble your eggs. If you're scrambling your eggs, aim for soft, creamy eggs so they stay moist when assembled with the other ingredients. Remove the eggs from the heat just before they’re fully set to ensure they stay tender and moist
3. Spread a generous layer of refried beans on each toasted bread half. Top with the fried egg (or scrambled) and then some green chiles. Next, sprinkle with cheese.
4. Return to the oven until the cheese melts and bubbles. Serve warm garnished with cilantro or sliced green onions and a dash of cholula sauce for an added kick.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 422Total Fat 28gSaturated Fat 15gUnsaturated Fat 13gCholesterol 261mgSodium 647mgCarbohydrates 26gFiber 3gSugar 4gProtein 19g

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It’s always fun to travel from your kitchen and try a new cuisine or recipe from another country.  That’s what I’m doing today.  In celebration of Africa Day, I decided to try something new and different.  I wandered Pinterest to see what really appealed to me and the hubs. 

I considered making an African sweet potato stew but wasn’t sure he would be up to it.  Then I found this parsad which would make a dish to take to work for breakfast.  I toyed with making some chermoula for grilled lamb chops, but then I stumbled on Ethiopian beef tibs.  It’s easy and packed with so much flavor from the berbere spice mix.  I’ve used berbere before so it wasn’t new to me.  But beef tibs is definitely new to me.

Africa Day is on May 25th every year.  Now known as the African Union (UA), African Day commemorates the founding of the Organization of African Unity (OAU) which came into being in 1963. Africa Day celebrates African unity and progress while reflecting on the continent’s rich history and diverse cultures. They celebrate their social, political, and economic achievements as well as its contributions to the world in art, music, and culinary traditions. African cuisine stands as a vibrant reflection of the continent’s heritage.

What is Ethiopian Beef Tibs?

Ethiopian Beef Tibs has bold flavors and simplicity. It consists of succulent beef pieces infused with vibrant spices and sautéed. Beef tibs includes aromatics like garlic and onions. It incorporatess berbere, which is Ethiopia’s signature spice mix. Like masalas in India, berbere differs from family to family.  I made a blend to serve with my crispy berbere pork chops and used the same blend of spices for this recipe, too.

Historically, tibs were served as a gesture of respect and honor. It is often reserved for special guests or significant celebrations symbolizing warmth, community, and the joy of sharing a delicious meal.  Families pass down their beef tibs recipes from generation to generation. Each one adds their own spin to the dish.  As fresh meat was easier to come by for a family in Ethiopia, the popularity of this dish grew from just special occasions to family dinners.

What is Berbere Spice Mix?

Berbere is the heartbeat of Ethiopian cooking.  It is a fiery and aromatic spice blend. It delivers depth and complexity to dishes. Its name, derived from the Amharic word for pepper, reveals its spicy nature. However, this spice mix has more flavor than heat alone. Berbere typically combines chili powder, fenugreek, garlic, coriander, and an array of other spices.  All of these spices create a harmony of smoky, sweet, and earthy flavors. It’s great in stews, sautéed meats, and even lentil dishes.

Ingredients to Make Berbere Spice Mix

To create an authentic berbere spice mix at home, you’ll need:

Whole spices – coriander seeds, cardamom pods, whole allspice, fenugreek seeds, whole cloves, stick cinnamon, black peppercorns, onion flakes

Ground spices – turmeric, cayenne pepper, paprika

Ingredients to Make Ethiopian Beef Tibs

Pantry ingredients – berbere spice, onion, canned diced tomatoes, tomato sauce, beef broth

Refrigerator ingredients – butter, jalapeno, fresh ginger, garlic

Instructions to Make This Beef Tibs Recipe

Start with making the berbere spice blend.  Place the whole spices in a skillet and toast over medium-high heat.  Stir the spices frequently so they don’t burn.  When they begin to become aromatic, remove them from the heat.  Let them cool to room temperature.

Pour the spices into a spice grinder.  Add the onion flake and the ground spices and grind to a fine powder.  If you don’t have a spice grinder you can use a coffee grinder.  I’m lucky enough to have received a wonderful spice grinder for Christmas.

Season the beef with salt and pepper. Next, toss it with 1 tablespoon of the berbere spice mix.  Heat a pan over medium-high heat and add the olive oil and butter to the pan.  When the oil is hot, add the beef and fry until browned on all sides. 

Stir in the onion, jalapeno, grated ginger, and garlic and continue to sauté until the onions are tender. Add the tomatoes, tomato sauce, beef broth, and berbere spices.  Simmer until the beef is tender, about 20 to 25 minutes.

Serving This African Beef Recipe

Ethiopian Beef Tibs goes best with injera which is a sourdough flatbread made from teff flour.  They use the bread as a utensil to eat the beef tibs. This adds to the communal spirit of Ethiopian meals as people sit around the pot of beef in the center and every dips into the beef with their injera.   I didn’t get injera so I served mine with steamed rice.

You could serve it with some jollof rice which is rice cooked in spices and a tomato-based sauce.  Even though it’s typically the main dish, it would go well with these beef tibs.  There’s also Nigerian coconut rice which has similar spices as berbere.  South African yellow rice would really make the colors of the beef stand out.  It’s made with turmeric, brown sugar, and sultanas.  Nigerian rice and beans black-eyed peas for a simpler yet delicious base for the beef.  Or try a Kenyan pilau that is made with herbs and spices and fresh tomatoes.

Other African Recipes to Celebrate Africa Day

There are some other great recipes to make in celebration of Africa Day.  The first that comes to mind is Jollof Rice.  It’s a West African favorite rice dish that is spiced with tomatoes, peppers, and onions.  Another great recipe is South African Bobotie.  It’s a casserole made with meat, bread, jam, chutney, and curry powder to name a few.  The casserole is topped with a savory custard topping similar to a quiche base.

Of course, you can’t skip Moroccan Tagine.  It’s a slow-cooked stew featuring meat, vegetables, and fragrant spices cooked in a traditional earthenware pot.  Another great meat recipe is Kenyan Nyama Choma.  It’s a simple recipe for grilled meat seasoned with simple spices.  The slow cooked meat is then charred on the grill for added flavor.  If you’re looking for something more interesting try Nigerian Egusi Soup.  It’s made with ground melon seeds, of all things.  There’s also leafy greens like spinach, whatever meat you have on hand, and some heat from scotch bonnet peppers.

There’s so much about African cuisine that I don’t know.  But what I do know is that it has the most interesting combination of flavors.  There’s a suya spice that calls for ground peanuts as the base.  I’ve made an African beef and peanut stew that was rich and delicious.  And also called for berbere seasoning.  I have found several recipes where they use peanuts.

They also use millet and sorghum as a grain.  I’ve tried both and they’re tasty and worth trying at least once.  African cuisine includes yams and sweet potatoes.  No, they’re not the same.  And they use quite a bit of leafy greens and okra.  African cuisine often combines what we would call sweet and savory spices together.  The berbere calls for allspice and cloves along with coriander and fenugreek.

What does this Ethiopian beef tibs recipe taste like?

It has so much flavor.  The beef is tender and the sauce is full of so much flavor.  The onions, jalapenos, garlic, and ginger combined with the tomatoes and tomato sauce make a rich and delicious base for the tender beef coated in berbere seasoning.  The berbere adds such a flavor packed punch to the whole dish.  It’s a well-rounded beef recipe with so much flavor and a little bit of heat.  Served over rice, it’s a hearty and delicious dinner that’s on the table quickly and easily.

Yield: 4

Ethiopian Beef Tibs

Cook Time: 40 minutes

Total Time: 40 minutes

From the sizzling sound of the meat hitting the skillet to the irresistible aroma filling the air, there's something captivating about Ethiopian Beef Tibs. Experience it for yourself and see what the buzz is all about.

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5.0 Stars (1 Review)

Ingredients

For the Berbere spice

Toggle ingredient group

• 1 tablespoon coriander seed
• 1 tablespoon cardamom pods
• 1 tablespoon whole allspice
• 1 tablespoon fenugreek seeds
• 1/4 teaspoon whole cloves
• 1 inch piece of cinnamon
• 1 tablespoon black peppercorns
• 1 tablespoon sea salt, ground
• 1 tablespoon turmeric
• 1 teaspoon cayenne powder
• 2 tablespoon paprika
• 1 tablespoon onion flakes

For the Beef Tibs

Toggle ingredient group

• 2 pounds beef cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons berbere spice blend divided
• 2 tablespoons vegetable oil
• 1 tablespoon butter
• 1 1/2 cups chopped onion
• 3 tablespoons finely diced jalapeno
• 1 tablespoon freshy grated ginger
• 2 tablespoons finely chopped garlic
• 14 ounce can of diced tomatoes
• 8 ounce tomato sauce
• 1 cup beef broth

Instructions

For the Berbere spice

1. Toast the coriander, cardamom, allspice, fenugreek, cloves, cinnamon stick, and peppercorns in a skillet over medium high heat until fragrant. Cool to room temperature and place in a spice grinder with the salt, turmeric, cayenne, paprika, and onion flakes and grind until fine.

For the beef tibs

1. Sprinkle the beef with one tablespoon of the berbere spice. Heat a skillet over medium-high heat and add the vegetable oil and butter to the pan. When the butter melts add the beef and brown on all sides.
2. Stir the onion, jalapeno, grated ginger, and garlic into the pan and sauté , for about 5 to 7 minutes or until the onion softens. Add the diced tomatoes, tomato juice, and beef broth and simmer 20 to 30 minutes or until the beef is tender.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 813Total Fat 50gSaturated Fat 19gTrans Fat 2gUnsaturated Fat 26gCholesterol 205mgSodium 2715mgCarbohydrates 29gFiber 10gSugar 10gProtein 66g

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This recipe has been in the works for a couple of months.  Ever since I made these pan roasted tomatoes and these blistered tomatoes I’ve been wanting to make this dish.  Granted, it was going to have grilled chicken or some pan seared chicken cutlets, but I changed my mind and sautéed the chicken with the tomatoes for a richer flavored sauce.  And it is definitely flavorful!  You could even serve the pasta with some broccoli cheese stuffed chicken.

The chunks of chicken, the burst tomatoes, and the hearty pasta come together quickly for a tasty and hearty meal. This is one of those meals that whips up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal but hearty enough for chilly fall or winter nights. And fancy enough for a dinner party!

Why and how do you blister tomatoes in a skillet?

Blistering tomatoes makes a delicious sauce for pasta because. Caramelizing the sugars in the tomatoes intensifies their natural sweetness creating a rich and flavorful sauce. This deliciously tangy sauce is a great contrast to the pasta and chicken in this recipe. Enhancing the natural flavors of tomatoes through blistering elevates the overall taste of the dish, making it a deliciously quick weeknight dinner option.

To blister tomatoes in a skillet, start by heating olive oil over high heat. Add whole cherry or grape tomatoes to the skillet along with some garlic and herbs. Turn the heat down to medium-high and allow the ingredients to cook until the tomatoes start to blister and burst. If you have some stubborn tomatoes, lightly press them with the back of a wooden spoon to get them to burst.

What types of tomatoes to use in tis blistered tomato recipe?

For this blistered tomato pasta recipe, you’ll want to use ripe cherry or grape tomatoes. Cherry tomatoes are sweeter than grape tomatoes. Grape tomatoes have both sweet and tart flavors in there. Since the tomato season is starting to wind down, you could easily use over ripe tomatoes in this recipe to prevent tossing them out. The small size of grape and cherry tomatoes ensures they cook and blister quickly, releasing their juices to create a flavorful sauce.

If you have some Campari or cocktail tomatoes, you could use, those, too. These tomatoes have a tomato flavor with fruity notes in there. They will make more sauce, of course, but they will work in this recipe. Also, small Roma tomatoes would work, too. They garden fresh tomato flavor makes the sauce bright. Large Romas might not be a good choice but if you can coarsely chop them in the pan after they’ve burst then you could feasibly use those, too.

What are some benefits of using water from the cooked pasta?

Pasta water is a great thickener to any sauce. It makes for a silky smooth carbonara, it helps a Bolognese stick to the pasta. In the case of this recipe, it makes for a creamy and smooth sauce that might have otherwise been a bit acidic from the tomatoes. It contains starch from the pasta which is magic to any pasta and sauce recipe.

I don’t know if you remember, but when I was a kid in school, we used starchy water to make some paper mâché. Starchy water was also used, back in the day, to stiffen shirts like the spray starch we have today. Starch makes things thick and sticky. That’s a win win for pasta and sauce. It makes the sauce stick to the pasta and chicken in this blistered pasta with chicken recipe. So, don’t just discard that water. Add a little to the sauce when you make some pasta next time and you’ll see what I mean.

Ingredients You’ll Need

There are such simple ingredients in this recipe.

Vegetables: garlic, onion, tomatoes

Herbs and spices: garlic salt, Italian seasoning, black pepper, fresh rosemary, fresh oregano

Remaining ingredients: chicken, pasta, pasta water

Instructions for making blistered tomato pasta with chicken

Start by cooking your favorite pasta. We like angel hair pasta a lot. It cooks up quick and easy for busy weeknight meals. You could use regular spaghetti or even fettucine in this recipe. Short pastas like rotini, penne, or even some cellantini which is fancy way of saying long corkscrew macaroni. It’s one of my favorite short pasta shapes.

Next, cook the chicken. Start with a large skillet over medium-high heat. Sauté the shallots and garlic until they’re fragrant before adding in the chicken. Cook the chicken until it’s nicely browned. Remove from the pan and keep warm while you cook the tomatoes.

Crank up the heat on the pan to high and let it get good and hot before adding in the tomatoes along with the herbs and spices. Turn the heat down to medium-high and cook the tomatoes, stirring frequently, until the tomatoes start to burst. Feel free to carefully press the stubborn tomatoes that take too long to pop open.

Add the chicken back to the pan and stir everything together. Reduce the heat to medium and let everything just simmer a little and the sauce to reduce. Stir in one cup of the pasta water and continue to simmer until the sauce is thickened to your liking. Finally, toss in the pasta before serving.

What does blistered tomato pasta with chicken taste like?

Just look at those chunks of chicken, the burst tomatoes, and the hearty pasta. This is one of those meals that whip up in no time but tastes fabulous. It’s super light and perfect for a summer weeknight meal. But it’s also hearty enough for a chilly fall or winter night.

The chicken is tender and juicy. The pasta and tomato sauce is rich with a sweet and tangy flavor to it. The garlic, shallots, and herbs are the supporting cast in this delicious chicken and pasta recipe. Then there’s the glue that brings it all together which is the pasta water. It adds a pasta-like flavor to the sauce, but not one that you really taste. It adds a depth of flavor to the sauce that makes it richer.

This is one of those go-to recipes for busy nights. There’s very little prep work. All I had to do was chop the tomatoes and herbs. The garlic and shallots went into a kitchen chopper, so I didn’t even have to chop those. The longest part is cooking the pasta from start to finish. That’s about 20 to 25 minutes depending on how fast the water boils and the type of pasta you use.

This is also a recipe that has great table presence for a dinner party! Just look at that pan full of pasta and chicken goodness. Garnish it with some chopped parsley and serve it with a side Caesar or tossed salad and garlic bread and you have a delicious meal for your guests. They’ll think you cooked forever, but it really was just about 20 minutes or so.

Yield: 4

Blistered Tomato Pasta with Chicken

Cook Time: 30 minutes

Total Time: 30 minutes

This Blistered Tomato Pasta with Chicken is simple yet packed with complex flavors. It's perfect for a weeknight or a dinner for guests.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/4 cup minced shallots
• 3 tablespoons minced garlic
• 1 pound chicken breast, cut into bite-sized pieces.
• 3 cups cherry tomatoes
• 2 teaspoons garlic salt
• 2 teaspoons Italian seasoning
• 1 teaspoon black pepper
• 1 tablespoon minced, fresh rosemary
• 1 tablespoon minced, fresh oregano
• 8 ounces uncooked pasta
• 1 cup reserved pasta water

Instructions

1. Place the olive oil and garlic in a large skillet and heat on medium-high heat. Once the garlic becomes fragrant, add the shallots and sauté, stirring continuously, until tender; about 3 to 5 minutes. Add the chicken and brown. Remove the chicken from the pan and keep warm.
2. Turn the heat to high and add the tomatoes along with the next five ingredients (garlic salt through oregano) to the pan. Sauté, stirring occasionally, until the tomatoes burst and release their juices.
3. Once the tomatoes have burst, add the chicken back to the pan and reduce heat to medium-high.
4. While the chicken and tomatoes are cooking, boil the pasta according to package directions omitting additional salt and oil. Stir in one cup of the pasta water.
5. Once the sauce has thickened, toss the pasta lightly into the sauce before serving with garlic bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 520Total Fat 9gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 96mgSodium 891mgCarbohydrates 62gFiber 5gSugar 6gProtein 46g

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Quick and Easy Chicken Recipes

• Blistered Tomato Pasta with Chicken from from A Kitchen Hoor’s Adventures
• Caramelized Chicken with Jalapeno Cream from The Spiffy Cookie
• Chicken and Eggplant Parmesan from Palatable Pastime
• Creamy Tuscan Skillet Chicken from That Recipe
• Fiesta Chicken Bowls from Hezzi-D’s Recipe Box
• Texas Roadhouse Herb Crusted Chicken from Jen Around the World

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The post Irresistibly Quick and Easy Blistered Tomato Pasta with Chicken appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There is nothing more summer than vine ripe tomatoes. All red, juicy, and perfectly delicious. I remember summers as a kid having tomatoes from the garden freshly sliced and sandwiched between two slices of toast spread with mayo. That is what summer comfort is to me.

Pan con tomate is sort of the grown up version of a open-faced tomato sandwich. Or the Spanish version of bruschetta. But bruschetta usually has a few more ingredients than pan con tomate. That’s why I say it’s an open-faced tomato sandwich.

What is the history of pan con tomate?

Pan con tomate was originally a humble peasant meal from the Catalonia region of Spain. It was born out of the necessity to use up stale bread and make the most of the abundant tomatoes grown in the region. Similar to pinchos from the Basque region, pan con tomate has become a staple in Spanish cuisine. It has evolved into a popular tapas dish enjoyed by locals and tourists alike, known for its simplicity and delicious taste.

What is this appetizer made with?

Pan con tomate is made of just a few simple ingredients, but when combined, they create a burst of flavor that is hard to resist. This traditional Spanish dish typically consists of crusty bread, ripe tomatoes, garlic, olive oil, and a sprinkle of salt. Yes. That’s it. Just five ingredients most people have on hand in their kitchen.

However, since the ingredients are so simple, the key to making a delicious pan con tomate lies in using high-quality ingredients that are fresh and flavorful. Each component plays a crucial role in achieving the perfect balance of textures and tastes in every bite.

Select tomatoes that are the bright red and smell like a tomato should. Pick a nice, rustic loaf of bread that crunches when you gently squeeze it. Buy a delicious first press extra virgin olive oil for a nice fruity flavor. Finally, get some flaked sea salt. It’s a delicious finishing salt that goes a long way and makes for a beautiful presentation.

How do you pick the best tomatoes for this tomato recipe?

When it comes to selecting the best tomatoes for your pan con tomate, it’s important to prioritize freshness and flavor above all else. Look for tomatoes that are ripe, fragrant, and have a deep red color. Give it a gentle squeeze. Avoid tomatoes that are overly firm or mushy. They may not produce the desired juiciness and sweetness that is characteristic of this dish. Look for vine-ripened tomatoes or heirloom varieties for a more intense flavor profile. Since tomatoes are the start of this simple appetizer they need to have the best flavor.

How do you make pan con tomate?

I started by grating my tomatoes with a box grater. After they were grated, I strained the tomatoes to remove as much of the juice as possible. I didn’t want the tomato juice to make the bread too soggy. Please do not toss this! Save it and use it for a smoothie, soup, or add it to a sauce. There’s a wealth of flavor and nutrients in there. Or just drink it like a shot!

Next, I peeled two cloves of garlic. One of them I finely chopped and sprinkled with salt. Using the the blade of the knife, I pressed the salt into the garlic to make a paste. I didn’t want large chunks of garlic in with the tomatoes, but stirring the paste into the tomatoes brings the garlic flavor without biting into raw garlic. The other clove I cut in half to use later.

Now it’s time to toast the bread. There’s two methods in toasting the bread and it all depends on how crunchy you want the bread to be. If you want it super crunchy, then you want to toast it low and slow. Bake it at 350 F for 5 to 7 minutes per side or until lightly browned and crispy all the way through. This sort of reminds me of melba toast.

I wanted mine to be crispy on the outside, but still be slightly tender on the inside. So, I broiled mine on high for about 2 to 3 minutes per side. The edges are a nice golden brown, as you can see, and it didn’t chip a tooth when I bit into it.

How do you serve this appetizer?

As soon as the bread comes out of the oven take the remaining clove of garlic and lightly rub it on the toasted bread. This also brings garlic flavor without having to eat raw garlic. I topped each slice of bread with a little of the tomato mixture and then drizzled with the olive oil. Start to finish, it was about 20 minutes total. Which isn’t bad for a delicious summer appetizer or tapas.

What can you top pan con tomate with?

If you’re looking to take your pan con tomate to the next level, there are endless delicious toppings you can add to enhance the flavors. One popular option is to top it with slices of jamon serrano, a type of dry-cured Spanish ham that adds a rich and savory element to the dish. Thin slices of chorizo would be delicious, too. The spice and the garlic with the vine ripe tomatoes would be a delicious combination.

Then there’s the cheese route. You can add some slices of Manchego cheese for a creamy and slightly nutty taste that pairs perfectly with the tomato and garlic. Mahón-Menorca cheese has a mild flavor but a bold aroma. Finally, you could crumble some fresh goat cheese on top for an extra tang to your tapas. 

For a more indulgent version, you can top your pan con tomate with some flaked tuna, sardines, or anchovies to add a briny and salty kick. You can chop up some fresh herbs like oregano, rosemary, cilantro, or even a sprinkling of smoked paprika. Try sprinkling them with sliced green olives or a few slices of blistered padrón peppers.

What does pan con tomate taste like?

With the first bite you taste the crunchy bread and the tangy tomatoes. Then as you’re chewing you get the garlic and then the salt flavors that come forward. Finally, the fruitiness of the olive oil rounds out the whole tapas experience. All the flavors blend together. There isn’t one that stands out or overpowers the others. It is a perfect tomato symphony in your mouth.

The beauty of pan con tomate lies in its versatility, so feel free to get creative with your toppings and experiment with different combinations to find your favorite. Whether you keep it simple with just the traditional ingredients or go all out with a variety of toppings, each bite will transport you to the sunny streets of Spain.

Yield: 8

Pan con Tomate

Elevate your next party with a Spanish twist by serving Pan con Tomate.  It's a crowd-pleasing appetizer that's easy to make with a handful of ingredients that pack a ton of flavor.

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Ingredients

• 2 medium vine ripe tomatoes (baseball size)
• 2 cloves of garlic
• 1/2 teaspoon salt
• 1/4 teaspoon flaked sea salt (I used Maldon)
• 1/4 teaspoon freshly grated black pepper
• 1 to 2 teaspoons extra-virgin olive oil
• Half a baguette sliced diagonally into 1/2-inch-thick slices

Instructions

1. Preheat broiler on high.
2. Grate the tomatoes onto a large plate or into a large bowl. Strain the tomatoes with a fine mesh strainer to remove as much of the juice as possible. Place the pulp in a small bowl.
   Thinly slice one of the cloves of garlic. Sprinkle the chopped garlic with the
3. 1/2 teaspoon of salt. Using the blade of the knife press the salt into the chopped garlic to form a paste. Stir the garlic paste into the tomato pulp and stir until combined. Slice the other clove in half.
   Broil the slices of bread for 2 to 3 minutes or until golden brown. Turn the
4. bread over and broil an additional 2 to 3 minutes until the second side is golden brown. If you want the bread more crispy throughout, bake at 350 for 7 to 9 minutes a side.
5. Remove the bread from the oven and rub the cut side of the garlic clove onto the bread.
6. Top the slices of bread with the tomato mixture. Sprinkle with the flaked sea salt, freshly ground black pepper, and then drizzle with the olive oil before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 73Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 323mgCarbohydrates 12gFiber 1gSugar 2gProtein 3g

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More Farmers Market Recipes:

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It’s NATIONAL PIZZA MONTH!! I don’t know about you, but I could probably eat pizza once a week and never get tired of it. And it doesn’t even have to be a different type of pizza. Like I could eat the same supreme pizza from my favorite pizza place every week. It’s so good!

I think I had this recipe the works around the time of a pie event. Don’t quote me on that one. It does make sense though. A pot pie pizza pie? I knew the hubs would give me the stink eye for this one. And he did. And yes, I know French bread pizza isn’t quite a pie. I just don’t do well with homemade pizza crust. Besides, French bread pizza is super quick to whip up on the busiest of weeknights!

Who created French bread pizza?

We’re not really sure who invented it, but most believe it started with home cooks in the 60s. During this time, French bread was becoming increasingly popular as a staple in American households. It was inexpensive, readily available, and had a satisfying crust that could hold up to various uses and toppings. This led to the idea of using French bread as a pizza crust. It quickly became a popular alternative to traditional pizza dough.

As word spread about this innovative approach to pizza, French bread pizza quickly gained popularity in not only homes but in restaurants and on college campuses across the country. It’s a convenient vessel for a multitude of toppings. I’ve made countless French bread pizza from this one to a more traditional barbecue chicken pizza to a fun filet French bread pizza. That last one cooks the beef ON the pizza!

Where was chicken pot pie invented?

Now that we know a little bit of history about French bread pizza, it’s time to find out about chicken pot pie! It’s a classic comfort food that combines tender chicken and hearty vegetables in a rich, creamy sauce. While its exact origins are unclear, chicken pot pie is believed to have originated in medieval Europe. The pie’s combination of ingredients, such as chicken, vegetables, and pastry, aligns with the cooking traditions of the time.

It wasn’t until the 19th century that chicken pot pie gained popularity in the United States. Early American settlers brought their culinary traditions with them. This included chicken pot pie. It quickly became a staple dish in farmhouses and rural communities. It was a hearty, filling meal made with simple, readily available ingredients, which made it a practical choice for families.

Over time, regional variations of chicken pot pie emerged. In the South, the addition of a flaky biscuit topping became popular. In Pennsylvania Dutch country, the pot pie took on a more stew-like consistency with square-cut noodles replacing the traditional pie crust. This is how chicken pot pie has remained a beloved dish throughout the years. Its comforting flavors and versatility made it a go-to choice for family dinners and potluck gatherings alike.

Why use French bread as a pizza crust?

Using French bread as the crust not only cuts down on preparation time, but it also adds a unique texture and taste to the pizza. The crust becomes crispy on the outside while remaining soft and chewy on the inside. This creates a delicious contrast of textures.

French bread is a blank canvas for a variety of toppings and flavor combinations. From classic pepperoni and cheese to creative combinations like barbecue chicken, Hawaiian, or chicken pot pie French bread pizza, the possibilities are endless. Finally, the shape and size of the French bread make it perfect for individual servings, allowing for easy customization and personalization. Grab some leftovers, cheese, and sauce, and set up a French bread pizza bar for dinner one night. The kids will love making their own pizza for dinner.

How can you customize your Chicken Pot Pie French Bread Pizza?

By adding your own personal touches and favorite ingredients, you can create a chicken pot pie French bread pizza that perfectly suits your tastes and preferences. This chicken pot pie French bread pizza has classic ingredients like peas, carrots, corn, and onions. But why not try adding some bell peppers or mushrooms to the mix. Or spice it up with some crushed red pepper flakes. 

Try changing up the cheese. There’s cheddar, mozzarella, and Parmesan on this pizza, but you don’t have to use those. Try Gruyere cheese, pepper jack, or even an Asiago cheese. All delicious and would work well with the other flavors in this French bread pizza.

Add some additional flavor with fresh herbs. Fresh chives or thyme are an obvious choice. But why not try some rosemary or fresh sage on top of this chicken pot pie French bread pizza. Parsley would add some nice color and bright flavor. Or try topping your pizza with some microgreens like arugula.

You can skip the French bread and try a whole wheat baguette as the base. Or a nice Italian bread, ciabatta, or a premade flatbread. You can try a gluten-free pizza crust.  And, of course, you can always turn this into a traditional pizza with pre-baked pizza crust or store-bought pizza dough. This would make for a delicious deep-dish pizza or cast-iron skillet pizza, don’t you think?

What’s on chicken pot pie French bread pizza?

Chicken, obviously. You can use any chicken you have in the house.  Some leftover garlic and herb roasted chicken would be perfect!  The three cheeses I mentioned above along with peas, carrots, corn, and onions. The “sauce” is cream of chicken soup thinned a little and spread on the bread before adding the toppings. But feel free to use cream of mushroom soup or whatever creamy based sauce you want on your pizza. Have some leftover alfredo sauce? Use it! Cream of mushroom soup would be a good alternative to the chicken soup in this recipe. I’m not sure I’d use celery soup, though. It might be too strong, but if you like it go for it!

Have some leftover ham? Toss that on. That will make it a cordon bleu pizza with a little Swiss cheese on top. A little broccoli or cauliflower elevates this pizza and adds more veggies for the kiddos. And what makes this chicken pot pie French bread pizza more fun is if you get the kids in the kitchen to help you layer up the toppings. Getting them involved means they’re more likely to eat this pizza without complaining.

But however you top it, the best part of this chicken pot pie French bread pizza is how easy it is to make. The longest part of this meal is probably waiting for the oven to heat up. There’s nothing to cook, nothing to heat up, and with some conveniences like pre-shredded cheese this pizza whips up in no time.

Time to head to the kitchen to gather your ingredients, preheat your oven, and embark on a culinary adventure that promises to please both your family and your schedule. Give this recipe a try and discover the joy of a quick and easy dinner that will leave your taste buds satisfied and your family asking for more.

Yield: 4

Chicken Pot Pie French Bread Pizza

Cook Time: 20 minutes

Total Time: 20 minutes

Get ready for a flavor explosion with Chicken Pot Pie French Bread Pizza.  It's the ultimate comfort food mashup. Trust us, one bite and you'll be hooked.

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Ingredients

• 1 loaf French bread, sliced in half lengthwise
• 5 ounces condensed cream of chicken soup
• 1/4 cup half and half
• 1 teaspoon poultry seasoning
• 1 cup mozzarella cheese
• 1 cup sharp cheddar cheese
• 1 cup frozen green peas, thawed
• 1/2 cup frozen, diced carrot, thawed
• 1/2 cup frozen corn, thawed
• 1/2 cup thinly sliced red onion
• 8 ounces chopped, cooked chicken breast
• 1/2 cup Parmesan cheese

Instructions

1. Preheat oven to 425.
2. Combine the soup with the cream. Put the vegetables in a mixing and stir to combine. Place the mozzarella and cheddar cheeses in a mixing bowl.
3. Spread half of the soup mixture on each French bread half. Sprinkle with the poultry seasoning.
4. Top each French bread half with 1/2 of the cheese mixture, a thin layer of vegetables, half of the chicken, more vegetables, and the rest of the cheese mixture.
5. Sprinkle the Parmesan cheese over each half before baking at 425 for 15 to 20 minutes or until the edges of bread are lightly browned and the cheese has melted. Allow to cool slightly before slicing and serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 907Total Fat 38gSaturated Fat 20gTrans Fat 1gUnsaturated Fat 13gCholesterol 145mgSodium 1788mgCarbohydrates 84gFiber 6gSugar 12gProtein 58g

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Pizza-licious Recipes

• Buffalo Chicken Pizza from The Spiffy Cookie
• Cast Iron Deep Dish Pizza from Art of Natural Living
• Chicken Pot Pie French Bread Pizza from A Kitchen Hoor’s Adventures
• French Bread Pizza from Palatable Pastime
• Italian Stromboli Recipe from Jen Around the World
• Pizza Potato Skins from That Recipe

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The post Chicken Pot Pie French Bread Pizza is a Perfect Weeknight Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I am a total breakfast person. I think I love breakfast more than any other meal of the day. There’s such a range of delicious foods and eggs. I love eggs! They’re delicious scrambled, fried, and boiled. They’re especially delicious in Mexican breakfast burritos.  This combined with my desire to eat all the things in a tortilla makes for some easy freezer breakfast burritos!

March is frozen food month. Just in case you didn’t know. We freeze a lot of things, and we eat a lot of frozen fruits and veggies. Mostly veggies though. Except for that brief stint where I felt like drinking a smoothie was the way to go for breakfast. And it was okay for a while, but then I felt the need to actually eat breakfast. Which is when I started making these burritos.

Prior to the smoothie I was making homemade version of those just crack an egg bowls. Those are so easy to make at home. And they’re so much cheaper than the ones you purchase in the store. Just like these easy freezer breakfast burritos. So much cheaper to make at home.

How do you make easy freezer breakfast burritos?

There’s just a little prep work you need to do. The eggs need to be cooked and the peppers and onions need to be heated and strained. You don’t want to have the peppers and onions to be all wet. That just makes for a messy burrito. That’s never any fun.

For me, the hardest part of the burrito is wrapping it up! If you don’t wrap it tightly, all the cheese and salsa will just ooze out when you eat it. I had one or two do that since I started making these easy freezer breakfast burritos. It’s important to really keep the sides tucked in as you roll them up. Sometimes it’s not easy to do if you’ve put a little too many ingredients on the burrito. Less is best where these are concerned.

I love the tater tots in these burritos, but you could add in cooked hash browns or even some home fries. Heck, even some fries in there would be good, too. I had a burrito for brunch at a local restaurant that had fries in there. And they were so good in the breakfast burrito! But if you don’t want potatoes maybe try some black beans or refried beans. That would be good!

Swap out the turkey sausage for ham, bacon, or even chorizo. Try some roasted red peppers or even sundried tomatoes. I would make sure everything is drained well because you don’t want these to get soggy when they heat up. I’m thinking of a sun-dried tomato with spinach and mozzarella or even some artichoke hearts and Parmesan. There are so many options to choose from with these easy freezer breakfast burritos. And, in all honestly, this one has corned beef, Swiss, and some cabbage. All leftover from St. Patrick’s Day.

I wrap mine in parchment and foil. The parchment provides an extra layer of protection from freezer flavors. And it also gives you options when you are read to heat them up. There’s a trick to making sure the burrito doesn’t get all crispy and hard when you microwave them.

And not the crispy you get when you bake them. That’s a good kind of crispy. Microwave crispy isn’t the good kind of crispy. I see some of you shaking your head. You know what I’m talking about.

How do you reheat easy freezer breakfast burritos?

For me, since I take them to work, I have one option. The microwave. By the time I get to work, the burrito is mostly thawed. I take it out of the foil but leave it in the parchment. Then wrap it in a kitchen towel I brought to work. I microwave it for 90 seconds and let it sit in the towel for at least a minute or two. The towel keeps the burrito wrapper moist and prevents it from drying out and getting hard.

If we had a toaster oven at work, I’d set it to 350 and pop the burrito, foil and all, in the toaster oven for 10 to 12 minutes. When I’m home from work or I telework that day, I put the easy freezer breakfast burrito wrapped in foil in air fryer at 375 F for 12 to 14 minutes. I like the air fryer the best because it gets a little crispy on the outside when it cooks. You could do the same in the oven if you wanted to cook up a large batch for a sleepover or a brunch.

These will last at least a month in the freezer if they’re wrapped tightly.  However, I don’t think they will last that long.  They’re great to pop in your bag to take to work.  If your commute is like mine, it will be mostly thawed by the time you get to work.  That makes for a slightly shorter cooking time.  Which is always good when you’re hungry at work.

What do easy freezer breakfast burritos taste like?

So good!! I love them for breakfast at work. And for breakfast at home. When the hubs works the closing shift, I totally pop one in the air fryer to have for breakfast while I wait for him to get up. They’re convenient and packed with flavor. And since you just cook the eggs through, they’re not all dry and rubbery when you reheat these easy freezer breakfast burritos.

I like the turkey sausage links. They’re easy to cut in half and place on the burrito. Or you could get the crumbles and use those. They’re a little sausage goodness in these breakfast burritos. I might make some bacon ones next. Bacon can easily be cooked in the microwave. Or I’ll pop some on a pan and cook it in the oven. Deli meat would be good, too. But I’d look for low-sodium meats.

Then there’s the melty cheese and salsa! They sort of combine to make this deliciously spicy sauce with the eggs, veggies, and sausage. The salsa is a spicy little kick I love in these. But I’m also thinking about some pizza sauce and pepperoni with Mozzarella. That would be good, too. Pizza breakfast burritos! Yes!

You see? I’m still thinking of more variations for these easy freezer breakfast burritos. Once you get the wrapping and reheating down, there’s endless possibilities of flavor combinations. You could even skip the egg and try some tempeh or tofu in there. Or just some straight up beans for protein. I could go one forever with the combinations for breakfast burritos.

Yield: 5

Easy Freezer Breakfast Burritos

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Easy Freezer Breakfast Burritos whip up in no time, are hearty and filling, and you can easily change up the ingredients to match your taste. They’re a perfect grab and go breakfast for work!

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Ingredients

• 5 eggs lightly scrambled
• 1 tablespoon butter
• 20 cooked tater tots
• 5 turkey sausage links sliced in half
• 1 cup frozen peppers and onions
• 1 1/2 cups shredded cheddar cheese
• 1/3 cup green chile salsa
• 5 large burrito wrappers

Instructions

1. Heat a non-stick skillet over medium-high heat and add the butter to melt.
   Add the eggs and stir with a spatula until they are just cooked through. Place the eggs in a bowl and set them aside.
2. Place the peppers and onion in a microwave safe bowl and heat on high for 5 minutes. Strain them using a fine mesh strainer making sure to press the vegetables to remove excess liquid. Put the vegetables back in the bowl and set them aside.
3. Wrap the burrito wrappers in a clean towel and microwave on high for 2 minutes.
4. Prep 5 sheets of parchment paper and 5 pieces of aluminum foil to wrap your burritos.
5. Place a burrito wrapper on your work surface. Place 4 tater tots down the center of the burrito and put the turkey sausage halves next to them. Spoon some peppers and onions on top of the tater tots and sprinkle with cheese. Place the eggs on top and spoon a little salsa over them.
6. Fold in the sides of the wrapper and then roll up from the bottom as tight as you can. Wrap the burrito in parchment paper and then aluminum foil. Place in a freezer bag and repeat with the remaining wrappers and ingredients.
7. Place the bag in the freezer.

To reheat:

1. Microwave: Remove the burrito from the aluminum foil but keep the parchment paper on. Wrap the burrito in a damp paper towel or clean linen towel. Heat on high 1 1/2 to 2 minutes or until heated through. Let the burrito rest in the towel for 1 minute before eating.
2. Oven or air fryer: Preheat to 350 and cook the burrito, still wrapped, in the oven for 12 to 15 minutes or until heated through. Allow it to cool for 2 to 3 minutes before eating. Alternatively, you can unwrap the burrito before cooking for a crisper outside.
   

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 1403Total Fat 66gSaturated Fat 26gTrans Fat 2gUnsaturated Fat 32gCholesterol 357mgSodium 3501mgCarbohydrates 136gFiber 21gSugar 13gProtein 70g

I highly doubt that is the actual calorie count. Eat at your own rish.

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Freezer Meals

• Easy Freezer Breakfast Burritos from A Kitchen Hoor’s Adventures
• Pumpkin Coconut Soup from Art of Natural Living
• Slow Cooker Chicken Ragu from Hezzi-D’s Books and Cooks
• Strawberry Freezer Jam from Jen Around the World
• Vegan Cauliflower Kurma from Magical Ingredients

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Sometimes, on the busiest of nights, you want to just throw something in a pot and have a delicious meal on the table in under 30 minutes. That’s where a one pot or sheet pan meal can come in handy. You just toss everything together and either simmer or roast. They’re an easy and delicious go to meal when you just don’t really have the energy.

What is a one pot meal?

I gotta tell you, these questions seem a little self-explanatory. But may some people don’t really know or have never heard of them before. A one pot meal is a meal made in one pot. In the case of this One Pot Sun-Dried Tomato Pasta with Sausage the pasta and sauce are simmered together until the pasta is tender.

In the case of a sheet pan meal, everything cooks on one sheet pan in the oven. Depending on what you’re making, you might have to add different ingredients at different times to make sure they all finish at the same time. For example, you potatoes will take longer than say Brussels sprouts to cook. So, you’d put the potatoes in first, then add the sprouts later. Sort of the same with the one pot meal, too, I guess. 

How much liquid do you need for one pot pasta?

It’s sort of like the ratio of liquid to rice.  Except where rice is cups, pasta is ounces.  I mean, rice is one cup rice to 2 cups liquid.  Pasta is one ounce pasta to 2 ounces of liquid.  That means 8 ounces of pasta needs 16 ounces (or 2 cups) of liquid.  Liquid could be water, broth, marinara sauce; basically any kind of liquid that gets absorbed into the pasta.

Once you understand this, you can change up the pasta and liquid and make a myriad of one pot meals for your family. I’ve made quite a few one pot meals on my blog. I like this One Pot Sun-Dried Tomato Pasta and the one pot patty melt pasta. It really does taste like a patty melt with all the burger goodness in there.

You must weigh the pasta to or else it doesn’t work out. It’s all about humidity. If you weigh the pasta in the winter, it might weigh less than in the summer. Because of humidity in the air. That’s why I weight the ingredients for my macaron. Humidity.

If you only use cup measurements, then the one pot might not come out delicious. If there’s more pasta, then the dish is dry. If there’s more water, then it’s too soup-y. Trust me. I speak from experience. I have done both. Neither of which are blog worthy. Just make sure you weigh the pasta.

What’s in One Pot Sun-Dried Pasta with Sausage?

Pasta. Yes, I know that’s a given. I used a rigatoni pasta in this One Pot Sun-Dried Tomato Pasta. I like how it holds up to the one pot process. There’s aromatics with onion, garlic, and fresh basil in there. And it’s not all sun-dried tomatoes. There’s a can of petite diced tomatoes. I did not drain them, so the liquid counted towards my ratio. Finally, there’s water and chicken broth to simmer the pasta in. And a little bit of cream is added at the end.

The cream also makes the sauce a nice light red color, too. It also helps cut through all the rich, sun-dried tomato goodness. Also, I used fat free half and half in this recipe. Do not let it boil. Add it in at the end. If it boils it will curdle. Yes, you can use regular half and half. We just try to keep our fat count down because of cholesterol issues.

I also used turkey sausage  in my One Pot Sun-Dried Tomato Pasta. Feel free to use whatever sausage you want. I like the flavor in the turkey sausage over the beef sausage. Sometimes the beef just has too much fat in it for my taste. But it’s your pasta dish! Add whatever sausage you want in there. Or add chicken! Or maybe some shrimp. Really, it’s up to you to take this idea of a recipe and run with it.

There’s one ingredient not on the list but plays a huge part in the creaminess of the sauce in this One Pot Sun-Dried Tomato Pasta. And that’s the starch from the pasta. I have talked about the importance of pasta water in making a pasta sauce. Especially with cream sauces and carbonara. The starch in the pasta water makes sauces silky smooth and helps the sauce stick to the pasta.

What does One Pot Sun-Dried Tomato Pasta with Sausage taste like?

Absolutely rich and delicious. This One Pot Sun-Dried Tomato Pasta with Sausage came out perfect. The addition of the cream at the end adds a little velvety-ness to the sauce and some richness that you don’t expect. Plus, it’s cream. Who can say no to cream? You again?? *sigh*

The pasta is tender and absorbs all that tomato-y goodness. I’d start checking it after simmering for about 17 to 20 minutes. You don’t want to overcook the pasta. And remember that it will continue to cook when the heat is off. Because the sauce is still hot. I know. I forget this sometimes, too.

The sausage adds a heartiness to the dish. And a bit of salty spice that cuts through the tomatoes, too. Some people think we must have meat in every meal or it’s not a filling meal. Whatever. You could totally skip the sausage, and this would still be a hearty meal.

The two kinds of tomatoes play off each other. The canned tomatoes have that fresh texture in there. The sun-dried tomatoes have that sharp bite and richness. I used sun-dried tomatoes in the pouch. Not the ones in oil. You can totally use the ones in oil. That’s up to you. I like the ones in the pouch because they also absorb the liquid and reconstitute in the pot.  They’re tangy bites of yum in this dish.

I garnished mine with a little of the basil.  And sprinkling of grated Parmesan would be nice, too.  But either way you serve this One Pot Sun-Dried Tomato Pasta it will be a delicious meal your family will love.  And you will love that there’s only one pot to clean up!  That’s the beauty of one pot meals.

Yield: 4 servings

One Pot Sun-Dried Tomato Pasta with Sausage

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Simple yet tasty, this One Pot Sun-Dried Tomato Pasta with Sausage cooks up quickly and is perfect for any night of the week; even your busiest ones!

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Ingredients

• 12 ounces turkey kielbasa
• 1 cup thinly sliced onion
• 2 tablespoons minced garlic
• 14 ounces canned tomatoes
• 1/2 cup julienned, sun-dried tomatoes
• 1/4 cup thinly sliced, fresh basil, divided
• 12 ounces pasta (I used rigatoni)
• 3 1/2 cups water
• 1 cup chicken broth
• 1/2 cup fat free half and half

Instructions

1. Heat a large Dutch oven coated with cooking spray over medium-high heat and saute the onions and garlic 1 minute or until fragrant. Add the sausage and cook until lightly browned.
2. Pour the tomatoes over the sausage and stir in the sun-dried tomatoes along with 2 tablespoons of the basil.
3. Stir in the pasta and then the broth. Making sure the pasta is fully submerged, bring the broth to a full boil, then reduce heat to low boil.
4. Cook 10 to 12 minutes or until the pasta is cooked and most of the water has been absorbed.
5. Remove from heat and stir in the cream and remaining basil. Serve with garlic bread.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 253Total Fat 14gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 32mgSodium 648mgCarbohydrates 24gFiber 3gSugar 6gProtein 10g

Did you make this recipe?

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All in One! One Pot or One Pan Meals

• Creamy Keto Chicken and Asparagus Skillet from Cheese Curd In Paradise
• One Pan Cheese Ravioli with Peas and Arugula from Karen’s Kitchen Stories
• One Pan Ranch Chicken and Veggies from Jen Around the World
• One-Pot Sun Dried Tomato Pasta and Sausage from A Kitchen Hoor’s Adventures
• Oven Poached Lemon Butter Cod from Art of Natural Living
• Oven Roasted Sausage and Beans from That Recipe
• Sheet Pan Italian Sausage with Gnocchi, Peppers, & Onions from The Spiffy Cookie
• Slow Cooker Bourbon Chicken from Hezzi-D’s Books and Cooks
• Spinach and Paneer Orzo Pasta from Magical Ingredients

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post One Pot Sun-Dried Tomato Pasta with Sausage appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love mashup recipes don’t you?  Wait.  You don’t know what a mashup recipe is?  Well, Wiktionary isn’t all that helpful with a definition.  So, in my head, a mashup is different than a fusion.  A fusion is a mashup of two cuisines to make a new cuisine.  For me, a mashup is taking a cuisine and mashing it up with a technique from another cuisine.  Or taking a course for a meal and turning it into another course type.  Yeah.  I’m vague.

I’ve mashed up a few things, and I’m not just talking taters.  I’ve made Italian Beef Fajitas mashing up Italian style marinated beef with the Latin American fajita.  I’ve taken Tex-Mex style beef and turned it into a stir fry.  I’ve also turned Chicken Kiev into a stir fry, too. 

And as to the last example, I took the Texas Caviar appetizer and turned it into a salad.  These are just a few examples I can remember off the top of my head.  I know I’ve done more things with the spinach artichoke dip, but I think I’ve left y’all with enough examples of what I mean with a mashup.

Mashup recipes, like these Tacos Americano, are fun ways of cooking outside of the box.  Which I love to do ya know?  Cook outside of the box?  Because, cooking inside the box is like coloring inside the lines; BORING!  Lines are made to be crossed like rules are made to be broken.  Who’s with me?

*crickets*

K.  Moving on.

What do Tacos Americano taste like?

These Tacos Americano are totally rocking the bacon cheeseburger flavor.  I’m addicted to cheeseburgers and all things burger related.  Hence the patty melt pasta, the chicken cheeseburger sloppy joes, and the bacon cheeseburger meatloaf patties.  My obsession with cheeseburgers lies with the special lunch of McDonald’s when I was growing up after doctor and dentist appointments or really good grades in school.  It’s a comfort food to me and one that I am not letting go of any time soon.

Not only are cheeseburger types foods delicious, they’re also quick and easy to whip up!  These tacos, for instance, whipped up in less than 30.  Seriously.  On nights when it takes us over an hour and half to get home – oh by the way, the road we take home has been voted the “Worst Damn Freeway in America” by Thrillist.  It’s backed up on average 7 hours and 15 minutes every day.  It can take anywhere from an hour 15 to 2 hours to get home on that road.  It’s just that unpredictable.  And don’t get me started on the texters while driving.  I blame them for the accidents every day multiple times a day on that road.

So, to say these Tacos Americano are a game changer in weeknight meals is an understatement.  They’re not only delicious but they’re super quick, stress free, and family friendly!  I mean, what kid wouldn’t LOVE to chomp down on a bacon cheeseburger taco!?  If they’re anything like I was growing up, they love tacos and will eat them non-stop!  So, throw in some bacon cheeseburger flavor and it’s a win win for the entire family!

What’s your favorite mashup recipe?  What’s your favorite cheeseburger recipe?

Tacos Americano

Cook Time: 22 minutes

Total Time: 22 minutes

With all the fun flavors of a bacon cheeseburger, these Tacos Americano aka Bacon Cheeseburger Tacos come in a convenient taco wrapper! This will be a kid fave meal any day of the week.

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Ingredients

• 1 pound ground beef
• 1/2 cup thinly sliced onions
• 1/2 teaspoon steak seasoning
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 1/2 cup beef broth
• 1 ounce cream cheese, diced
• 1 tablespoon ketchup
• 1 tablespoon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 cup shredded cheddar cheese
• 2 slices cooked bacon, crumbled
• 2 cups shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup diced onions
• 1/2 cup shredded cheddar cheese

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Add the thinly sliced onions and sauté one minutes. Add the beef and cook until browned; crumbling the beef as it cooks. If necessary, drain before adding in the spices. (I didn’t have to drain the meat; there was no residual grease to drain.)
2. Stir in the beef broth and the cream cheese with a whisk. Simmer until the cream cheese is melted and the mixture has thickened slightly; about 7 to 10 minutes. Remove from heat and stir in the ketchup, mustard, and Worcestershire sauce.
3. While the beef is cooking, place the bacon slices on microwave safe plate covered with a paper towel. Top with additional paper towels and microwave on high in 2 minute intervals until the bacon reaches your desired level of crispness. Cool completely before crumbling.
4. Warm your taco shells of choice (I prefer soft, corn tortillas) in the oven, fill with roughly 1/4 cup beef mixture per taco, then top with lettuce, tomatoes, onions, more cheese, and BACON! Serve with fries for a fun, family friendly meal.

Did you make this recipe?

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Celebrate Cinco de Mayo!

• 30 Minute Easy Cheese Enchiladas from Kathryn’s Kitchen Blog
• 7 Layer Dip from Magical Ingredients
• Caldo de Queso from Pandemonium Noshery
• Carnitas Bowls from That Recipe
• Classic Paloma from Books n’ Cooks
• Easy Pico de Gallo from Jen Around the World
• Instant Pot Vegetarian Lentil Tortilla Soup from Cheese Curd In Paradise
• Mango Agua Fresca from Art of Natural Living
• Mexican Red Rice from Karen’s Kitchen Stories
• Southern Fried Chicken Tacos from Palatable Pastime
• Steak Street Tacos from Blogghetti
• Taco Dip from Devour Dinner
• Tacos Americano from A Kitchen Hoor’s Adventures
• White Chicken Enchiladas from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!

The post Tacos Americano appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

It’s cold. The kids are home from school because of the snow. You walk in the door and they’re whining about what’s for dinner. They’re starving! They haven’t eaten all day! You know this isn’t true, but they say it anyway. Just for the drama.

No worries! You have some amazingly easy and delicious recipes under your belt. We’re talking sheet pan dinners, pressure cooker meals, and even slow cooker dishes that whip up in no time. There’s no excuse! With these deliciously simple recipes shared for Meal Planning Week 19 under your belt, the only reason to order dinner delivery is for a family treat.

What are sheet pan dinners?

They’re dinners that cook on a sheet pan. With timing and a little prep work, all the elements for dinner cook on one baking sheet in the oven. There are pork sheet pan dinners like my sheet pan Tuscan pork dinner. My favorite are sheet pan dinners with sausage! They’re super quick, simple, and are a great sheet pan supper idea.

Sheet pan dinners using chicken have a few options like chicken breast, thighs or legs, or even a spatchcocked chicken. Spatchcocking, or basically butterflying it, opens it up to cook quickly. The sheet pan dinners using pork have more options. You can cook up sausages, pork roasts, bone in chops, boneless chops, ribs, and even strips for tacos.

Put your creative thinking cap on for cheap sheet pan dinners. I like chicken pieces for tacos or fajitas. Turkey kielbasa and some peppers and onions for a delicious dinner. Chicken thighs with some potatoes and carrots. Breaded chicken or pork cutlets for a quick sheet pan Italian dinner. Asian marinated pork or beef for a stir fry dinner. These are just a few ideas for some budget friendly sheet pan meals.

What are slow cooker meals?

For those that don’t know, slow cooker meals are meals cooked in a slow cooker. A slow cooker is a countertop appliance that mimics braising in the oven. It cooks food low and slow. Yes, there is a high setting and a low setting. The high setting cooks between 3 and 5 hours and the low setting is between 8 and 10 hours typically.

I talk about who invented the slow cooker in this meal planning post. It’s quite interesting, I think. He wanted to create something that was like the oven but didn’t take as long to heat up. And didn’t take as long to cook the food either. Sort of genius if you ask me. Of course, I use mine all the time.

Some of my best slow cooker meal ideas are super easy slow cooker recipes. A few ingredients tossed into the slow cooker. Then you set it and forget it. Until you walk home and smell that delicious aroma of a cooked meal ready to eat when you get home. And some of my favorite meals are slow cooker suppers. Chicken cacciatore for one. It is one of my favorite slow cooker chicken meals that is super simple and packed with so much flavor. In fact, I think I’m past due for making it again.

Pulled chicken or pork is one of my favorite slow cooker supper ideas. The pulled meat makes perfect sandwiches or tacos. Or as a topping for potatoes. My favorite is sandwiches. They’re so messy but so delicious! Nachos! They’re great for nachos, too.

What are one pot meals?

One pot meals are just that. A meal cooked in one pot. For me, that means rice or pasta cooked with meats and veggies. Maybe some cheese thrown in at the end for creaminess. The best one pot meals have the perfect ratio of broth and pasta or rice, meat, and veggies.

Quick one pot meals with rice are a simple ratio. It is one part rice to two parts liquid. I add a little extra liquid for added creaminess. Rice is great for one pot skillet meals. They’ve been around forever! I remember having creamy mushroom and chicken with rice. I should make that and share it on the blog.

One pot meals with pasta are a little different because there are so many sizes and shapes of pasta. It’s not easy to have one ratio for all pasta. They all absorb liquid differently. This where weight comes into play. You can measure your pasta in cups but how do you do that for long pastas? It’s not easy to measure those in cups. So, for pasta, I usually measure it in ounces.

For every 8 ounces of pasta, I add about 2 1/3 cups of liquid. Broth is best because it adds more flavor but use whatever you want. I would shy away from creams because it tends to thicken as it cooks which could prevent the pasta from absorbing the liquid it needs to cook. Maybe try a combination of broth and cream? I should try that and see how it works out.

Easy one pot meals are usually very budget friendly. Pasta or rice is relatively inexpensive. You can easily make broth or use water. Some frozen veggies and seasoning tossed in round out the whole meal. Simple and easy. And, like I said, very budget friendly.

Of course, one pot or one pan desserts aren’t as easily to come across. Though there are one bowl desserts. Skillet cookies are a decent semi one pot or pan dessert. Cobblers, maybe, but you need a mixing bowl for the toppings. Even some that say they’re one pot on Google aren’t really one pot. You must mix things in a bowl and then put it in the skillet or pan.

You could roast some fruits and top them with ice cream. That might be a simple, one pot or pan option. Or poach the fruit and top it with cream or whipped cream. These ice cream sandwiches don’t require a pot or a pan. Just a few piping bangs and some imagination! And the snack cake is easily a one bowl and one pan dessert.

I hope I’ve shared some simple recipes to get you through this cold winter weather. Simplicity is sometimes the best form of comfort when all we want to do is curl up on the couch with a blanket.

Meal Planning Week 19 - Make These Easy Recipes for Dinner

Meal Planning Week 19 shares some easy dinners for cold, busy nights.  From one pot meals to sheet pan dinners, there’s a delicious recipe for everyone.

Red Hot Chicken and Blue Cheese Bites

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Crispy Sambal Air Fryer Wings

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Blue Cheese, Fig, and Caramelized Onion Palmiers

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Blackberry Prosecco Punch

Photo Credit: thatrecipe.com

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Instant Pot BBQ Chicken Sliders

Photo Credit: www.hezzi-dsbooksandcooks.com

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Sheet Pan Tuscan Pork Dinner

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Pork Piccata Stir-Fry

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Ham and Cheddar Carbonara

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Green and White One Pot Pasta

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Dill Pickle Pasta Salad with Ham

Photo Credit: cheesecurdinparadise.com

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Dill Roasted Radishes

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Easy Chorizo Cornbread Dressing

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Easy Apple Buns

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Red, White, and Blue Ice Cream Sandwiches

Photo Credit: www.hezzi-dsbooksandcooks.com

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Pumpkin Snack Cake

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The post Meal Planning Week 19 – Make These Easy Recipes for Dinner appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.