This Korean beef recipe comes together quickly with just a handful of ingredients and only five simple steps! This savory dish is a delicious combination of garlic, ginger, soy, and spice that perfectly coats tender ground beef. Serve it over rice for a meal that will leave you full and satisfied. 

Korean Beef Ingredients 

You’ll need:

• 1 pound of ground beef
• 1 tablespoon plus 1 teaspoon sesame oil, divided
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• ½ cup soy sauce, lite
• ½ cup light brown sugar
• ½ teaspoon crushed red pepper flakes

Substitutions and Additions 

TOPPINGS: Try adding sliced green onions and toasted sesame seeds sprinkled on top for some extra flavor. 

RICE: This great recipe is best served over rice. Any type of white, brown, or jasmine rice would work!

GINGER PASTE: You can substitute fresh ginger instead of ginger paste. The paste dissolves really easily so it blends well with the other ingredients.

MEAT: You can also try ground pork, ground turkey, or ground chicken for an equally delicious dish. 

How to Make This Korean Beef Recipe 

STEP ONE: In a large skillet, brown the ground beef and 1 tablespoon of sesame oil over medium-high heat until the meat is no longer pink and is cooked through.

PRO TIP: You can also use plain cooked ground beef in this recipe. If you do, heat it over medium-high heat with sesame oil, then move on to Step Two when it’s hot. 

STEP TWO: Add garlic paste to the skillet and brown for an additional minute.

PRO TIP: Keep an eye on the garlic, stirring it often, as it can burn quickly.

STEP THREE: Then add ginger paste, soy sauce, brown sugar, red pepper flakes, 2 tablespoons of sliced green onions, and the remaining 1 teaspoon of sesame oil to the skillet. Sauté until the sauce is bubbly and the  beef is evenly coated.

STEP FOUR: Garnish with additional green onions and sesame seeds, if desired.

STEP FIVE: Serve beef mixture immediately over rice.

How To Serve 

Korean beef is a quick and satisfying meal that’s perfect for busy nights. Serve it over fresh, hot rice with a side of vegetables, like sliced cucumber or steamed broccoli. On its own or with sides, this dish is hearty and satisfying. 

Storage 

IN THE FRIDGE: You can store leftover Korean beef in an airtight container in the fridge for 3 to 4 days. 

IN THE FREEZER: Leftovers can also be stored in the freezer. Place the cooled beef in a freezer bag and freeze it for up to 3 months. Allow it to thaw in the fridge before reheating and serving.  

REHEATING INSTRUCTIONS: Reheat individual portions of Korean beef in the microwave in a reheatable bowl. 

With only 5 simple steps, this recipe is the perfect thing to whip up on a busy night when you need something delicious and satisfying. Served over rice, this dish is full of flavor and incredibly tasty! 

FAQ:

Q? Is Korean beef spicy?

A: As this recipe calls for chili flakes, it has a small bit of spice in it. If you don’t want any spice, you can skip it entirely or add more if you like spicy food. 

Q? Does Korean beef freeze well?

A: This recipe freezes very well! Make a double batch and freeze half of it for a fast meal in the future.  

Q? What do I serve with Korean beef?

A: This dish can be served over rice or noodles with a variety of vegetables. Sliced cucumber, steamed broccoli, napa cabbage, and sliced carrots would all be delicious with this recipe. 

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Korean Beef

Korean beef comes together quickly with only a handful of easy-to-find ingredients for a dish that’s hearty, flavorful, and oh-so-simple.

Course Dinner

Cuisine American

Keyword Korean Beef Recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Ingredients

• 1 pound ground beef
• 1 tablespoon sesame oil
• 1 teaspoon sesame oil
• 1 teaspoon garlic paste
• ½ teaspoon ginger paste
• ½ cup soy sauce light
• ½ cup light brown sugar
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons green onions finely sliced, plus more for garnish

Optional Toppings

• 1 tablespoon toasted sesame seeds
• 2 cups cooked white rice for serving

Instructions

• In a 12-inch skillet, brown ground beef and 1 tablespoon of sesame oil until meat is no longer pink and is cooked through.
• Add garlic paste to the skillet and brown for an additional minute.
• Add ginger paste, soy sauce, brown sugar, red pepper flakes, 2 tablespoons of sliced green onions, and the remaining 1 teaspoon of sesame oil to the skillet. Saute until sauce is bubbly and meat is evenly seasoned with the sauce.
• Garnish with additional green onions and sesame seeds, if desired.
• Serve immediately over rice.

Notes

If you are planning to serve this over rice, start cooking the rice before you start browning the beef because this recipe cooks very fast.

This is a great recipe to make ahead of time. You can either prep all of the ingredients and store them in the fridge in separate containers to make later in the week, or you can make the recipe and freeze it for later.

The post Korean Beef appeared first on Us in the Kitchen.

This one-pot Philly cheesesteak pasta skillet is a satisfying comfort dish that comes together so easily! Sautéed onions, ground beef, green peppers, and pasta are smothered in a creamy tangy sauce and topped with provolone and mozzarella cheese. This simple dish is flavorful and hearty for a tasty meal that requires little prep and little cleanup!

Philly Cheesesteak Pasta Skillet Ingredients 

You’ll need:

• 2 tablespoons olive oil
• 1 pound ground beef
• ½ yellow or sweet onion, diced
• Salt and pepper, as needed
• 2 teaspoons Worcestershire sauce
• 1 green bell pepper, stem and seeds removed, diced
• 8 ounces of elbow macaroni, uncooked
• 1 cup of water
• 14.5 ounce can of beef broth, or 2 cups beef broth
• ½ cup 2% milk
• 2 ounce cream cheese, cut into small cubes
• ½ cup mozzarella cheese, shredded
• 6 to 8 ounce provolone cheese, sliced and torn into pieces
• Chopped fresh parsley for garnish

Substitutions and Additions 

WORCESTERSHIRE SAUCE: If you don’t have any on hand, you can easily make it at home! You’ll need soy sauce, sugar, lemon juice, and hot sauce. For every tablespoon of Worcestershire, dissolve ¼ teaspoon of granulated sugar in 2 teaspoons of soy sauce, then add in ¼ teaspoon of lemon juice and a dash of hot sauce. 

PROVOLONE CHEESE: You can swap out provolone for mozzarella in this delicious recipe.  

FRIED ONIONS: Add some extra yumminess with fried onions sprinkled to the top of your pasta. It provides a satisfying crunch and is so tasty! 

KETCHUP: Make this an authentic Philly dish with ketchup on top of your pasta.  

PEPPERS: If you don’t like green peppers, red and yellow bell peppers taste just as good!

PASTA: You can swap out elbow macaroni for any short pasta in this recipe, like penne pasta, bowties, or rotini. 

MEAT: You can also use boneless ribeye instead of ground beef. Shave it thin for a delicious substitution. If you’re using Steak-umms or another pre-prepared meat, they will cook very quickly, so allow the onion to cook for a few minutes before adding in the meat. 

How to Make This Philly Cheesesteak Pasta Recipe 

STEP ONE: In a large skillet over medium heat, heat the olive oil, then brown the ground beef and onion in the skillet until the meat is no longer pink and the onions are soft and translucent. Season it with salt and pepper to taste.

PRO TIP: This is a great recipe to make when you have ground beef you want to use up. If you’re using cooked, frozen ground beef, allow it to thaw then add it to the pan a few minutes into cooking the onion to warm it through. 

STEP TWO: Then add Worcestershire sauce, green bell pepper, uncooked pasta noodles, water, and beef broth.

STEP THREE: Bring to a boil over high heat. When the water is boiling, reduce the heat to low, cover, and simmer for 15 minutes. After 15 minutes, check to ensure the pasta is al dente and most of the liquid has been absorbed or evaporated. 

STEP FOUR: Keep the skillet over low heat and add ½ cup of milk and cubed cream cheese. Stir until the cream cheese has melted and if fully incorporated. 

PRO TIP: I like to remove the cream cheese from the fridge when I start cooking this recipe so it’s slightly softened by the time I add it to the pasta, helping it to melt faster. 

STEP FIVE: Remove the skillet from heat, then sprinkle the pan with mozzarella and half of the provolone cheese. Stir to combine.  

STEP SIX: Top the dish with the remaining provolone cheese, then place the lid back on the pan for a few minutes to allow the cheese to melt. 

STEP SEVEN: Garnish with chopped parsley and enjoy!

How To Serve 

This simple Philly cheesesteak pasta skillet is a great dish any night of the week! Serve it with garlic bread or a fresh loaf of bread and Caesar salad for a satisfying meal, or by itself for an equally hearty meal. 

Storage 

IN THE FRIDGE: This one-pot Philly cheesesteak pasta makes for delicious leftovers! Store any remaining pasta in an airtight container in the fridge for at least 3 to 4 days. 

IN THE FREEZER: If you want to freeze this recipe, place this dinner in freezer-safe bags or containers. You can freeze it for up to 3 months but we recommend eating it within the first month so the pasta doesn’t get mushy.

REHEATING INSTRUCTIONS: Reheat individual portions of Philly cheesesteak pasta in the microwave until warmed through. 

A simple one-pot meal, this pasta skillet is in constant rotation in my household. With sautéed onions, ground beef, green peppers, and a creamy tangy sauce, this cheesy pasta is a hearty meal that your family will love!

FAQ:

Q? How do I know when the pasta is done?

A: After 15 minutes of simmering, check the pasta for doneness. It should have a slight bite to it, but still be tender and soft.  

Q? What kind of ground beef should I use in this recipe?

A: You can use any type of ground beef, just keep in mind that if there is a higher fat content you may want to drain some of the excess grease after cooking it.  

Q? Can I use a different type of meat in this recipe? 

A: It won’t be a cheesesteak pasta skillet without beef, but you can certainly use a different type of ground meat like pork, turkey, or chicken. Keep in mind the flavor will be different if you don’t use ground beef.

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Philly Cheesesteak Pasta

Enjoy the classic flavors of a Philly cheesesteak with this hearty one-pot Philly Cheesesteak pasta skillet featuring a creamy sauce and lots of gooey cheese.

Course Dinner

Cuisine American

Keyword Philly Cheesesteak Pasta Recipe

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• ½ yellow or sweet onion diced
• salt and pepper as needed
• 2 teaspoons Worcestershire sauce
• 1 green bell pepper stem and seeds removed diced
• 8 ounces elbow macaroni uncooked
• 1 cup water
• 14.5 ounces beef broth or 2 cups beef broth
• ½ cup 2% milk
• 2 ounces cream cheese cut into small cubes
• ½ cup mozzarella cheese shredded
• 6 to 8 ounces provolone cheese sliced and torn into pieces
• fresh parsley chopped for garnish

Instructions

• Heat olive oil in a 12-inch skillet over medium heat. Brown ground beef and onion in skillet until meat is no longer pink and onions are soft and translucent. Season with salt and pepper to taste.
• Add Worcestershire, green bell pepper, macaroni noodles, water, and beef broth.
• Bring to a boil over high heat. Once water comes to a boil reduce heat to low, cover, and simmer for 15 minutes. Check to ensure the pasta has fully cooked and most of the liquid has been absorbed/evaporated.
• Keeping the skillet over low heat add the ½ cup of milk and cubed cream cheese. Stir until the cream cheese has been incorporated.
• Remove from heat. Sprinkle the mozzarella and half of the provolone cheese into the pan and stir to distribute.
• Top with the remaining provolone cheese. Put the lid back on the skillet for a couple of minutes to melt the cheese.
• Garnish with chopped parsley.

Notes

TIP: For an even quicker cooking time, ground beef can be cooked ahead of time. Store in the refrigerator for up to 3 days or in the freezer for up to a month.
TIP: Wait to add the peppers until the next step rather than trying to rush cooking by sauteeing them together. The onions need longer to cook and you want the peppers to be slightly crisp at the end.
TIP: Worcestershire sauce gives this recipe a little zip and the classic flavors of a Philly cheesesteak. But if you’re kids are picky about bold flavors, you can omit them.

The post Philly Cheesesteak Pasta appeared first on Us in the Kitchen.

Excite your tastebuds with this creamy white chicken lasagna. Delicious layers of lasagna noodles, tender chicken, and a rich garlicky sauce combine to make an incredible lasagna the whole family will enjoy. With lots of flavor and lots of gooey cheese, this dish is flavorful, satisfying, and irresistible! 

White Chicken Lasagna Ingredients 

You’ll need:

• 9 lasagna noodles
• 4 tablespoons of salted butter
• 4 tablespoons of flour
• ¾ teaspoon of black pepper
• ½ teaspoon of sea salt
• ½ teaspoon of garlic powder
• ½ teaspoon of onion powder
• 4½ cups of whole milk
• 8-ounce block of cream cheese, sliced
• 4 cups of shredded jack cheese, divided into ½ cup, ½ cup, and three 1-cup portions
• 4 to 5 cups of baby spinach leaves
• 1 cup of ricotta
• 1 egg, lightly beaten
• ½ teaspoon of parsley (dried or fresh)
• 2 cups of diced or shredded cooked chicken
• 3 cups of shredded mozzarella cheese

Substitutions and Additions 

CHICKEN: You can use leftover rotisserie chicken or cooked chicken breasts in this easy white sauce chicken lasagna.

How to Make This White Chicken Lasagna Recipe 

STEP ONE: Preheat the oven to 375°F.

PRO TIP: Grease a 9 x 13-inch glass baking dish in preparation for Step Eight.

STEP TWO: In a large pot, boil the lasagna noodles in salted water until they reach al dente (follow the package directions to cook). Drain and set aside.

STEP THREE: In a 4-quart saucepan, melt the butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder and cook for 1 to 2 minutes until the mixture is browned and bubbly.

STEP FOUR: Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes). 

STEP FIVE: Add the cream cheese and ½ cup shredded jack cheese to the white sauce. Continue to cool until the cheese is melted and the sauce is thoroughly combined, then remove the pan from the heat.

PRO TIP: Remove the cream cheese from the fridge when you begin to cook. It will soften and mix into the sauce easier. 

STEP SIX: Stir the spinach leaves into the sauce and set it aside.

PRO TIP: If you are adding more vegetables, stir them in with the spinach. They’ll cook in the sauce and continue to cook in the oven. 

STEP SEVEN: In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese. 

STEP EIGHT: In a greased 9 x 13-inch glass baking dish, spoon a bit of the creamy spinach sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan.

Spread ½ of the ricotta mixture over the noodles and top with half of the chicken. Spoon ⅓ of the white sauce mixture over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.

STEP NINE: Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.

STEP TEN: Top with the remaining noodles, the remaining lasagna white sauce, and the remaining cheeses.

STEP ELEVEN: Bake the lasagna in the preheated oven for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.

STEP TWELVE: Remove from the oven and garnish with more parsley, if desired.

How To Serve 

This satisfying white chicken lasagna is delicious on its own, or you can serve it with garlic bread and a salad. However you choose to enjoy it, this dish is delicious and hearty.   

Storage 

IN THE FRIDGE: Store this white chicken spinach lasagna covered in foil or in an airtight container in the fridge for up to 4 days. 

IN THE FREEZER: This isn’t a good contender for the freezer because of the creamy sauce in this chicken alfredo lasagna.

REHEATING INSTRUCTIONS: Reheat individual portions of this lasagna in the microwave until warmed through.. 

Rich and creamy, this lasagna is incredibly satisfying! It’s a delicious combination of lasagna and chicken alfredo for a dish that’s flavorful and filling.  

FAQ:

Q? Can I freeze white chicken lasagna?

A: Due to the creamy sauce, this recipe doesn’t freeze well. We recommend making a fresh batch whenever you’re craving it. 

Q? Can I make this recipe vegetarian?

A: This recipe is so easy to make vegetarian! You can simply skip the chicken, or replace it with a meat-free alternative. Regardless, this dish will be incredibly delicious! 

Q? What vegetables can I add to this recipe? 

A: In addition to spinach, there are lots of tasty veggies you can add to this recipe like mushrooms, broccoli, and corn.

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White Chicken Lasagna

Enjoy this rich and creamy white chicken alfredo with tender chicken, a flavorful white sauce, and lots of gooey cheese.

Course Dinner

Cuisine American

Keyword White Chicken Lasagna Recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

• 9 lasagna noodles
• 4 tablespoons salted butter
• 4 tablespoons flour
• ¾ teaspoon black pepper
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 4½ cups whole milk
• 8 ounces cream cheese sliced
• 4 cups jack cheese shredded and divided into ½ cup, ½ cup, and three 1-cup portions
• 4-5 cups baby spinach leaves
• 1 cup ricotta
• 1 egg lightly beaten
• ½ teaspoon parsley dried or fresh
• 2 cups cooked chicken diced or shredded
• 3 cups mozzarella cheese shredded

Instructions

• Preheat oven to 375°F.
• Cook the lasagna noodles in salted water until they reach al dente (follow the package instructions to cook). Drain and set aside.
• In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter and cook for 1 to 2 minutes until the mixture is browned and bubbly.
• Whisk the mixture while slowly pouring in milk until smooth and combined. Continue cooking over medium heat until the mixture reaches a low boil and begins to thicken (6 to 8 minutes).
• Add cream cheese and ½ cup shredded jack cheese to the white sauce. Stir, still cooking over medium heat, until cheese is melted and sauce is thoroughly combined. Remove from the heat.
• Stir the spinach leaves into the white sauce and set aside.
• In a small mixing bowl, combine the ricotta cheese, egg, parsley, and another ½ cup of jack cheese.
• In a greased 9×13-inch glass baking dish, spoon a bit of the sauce to cover the bottom of the pan. Place three lasagna noodles side by side into the pan.
• Spread ½ of the ricotta mixture over the noodles and top with ½ of the chicken. Spoon ⅓ of the sauce over the chicken and ricotta and top with 1 cup each of mozzarella and jack cheese.
• Place another layer of noodles, the remaining ricotta, the remaining chicken, and another cup of both mozzarella and jack cheese.
• Top with the remaining noodles, the remaining sauce, and the remaining cheese.
• Bake lasagna for 30 to 35 minutes or until the sauce is bubbling up and the cheese is melted and beginning to brown.
• Remove from the oven and garnish with more parsley, if desired.

Notes

You could add onions and garlic to the roux instead of the powders, but using the garlic and onion powder is quick when you have so many components to prepare before getting the lasagna into the oven. Sauté the onion (1 cup diced small) and garlic (2 to 3 cloves, minced) in the butter before adding the flour, salt, and pepper. Omit the garlic powder and onion powder if using fresh ingredients.

It’s important to make a roux (cooking the flour and butter together) in order to add flavor and thicken the milk to make the white sauce. It also gives the cheeses a base to melt into instead of becoming stringy and gloppy.

The spinach will wilt from the heat of the cream sauce – there’s no need to continue cooking it. Overcooked spinach can develop a chalky taste. 4 to 5 cups of spinach may seem like a lot, but it wilts down into quite a small amount.

Add a little bit of parmesan cheese on top for extra cheesiness.

The post White Chicken Lasagna appeared first on Us in the Kitchen.

Enjoy all of the tasty flavors of tacos in this incredible taco pasta salad. With seasoned ground beef, tender pasta, colorful veggies, a tasty dressing, and delightfully crunchy chips, this salad is not only delicious but incredibly satisfying. It can easily be halved or doubled, making it the perfect dish for a small family or a potluck feast.  

Taco Pasta Salad Ingredients

You’ll need:

• 16-ounce package of rotini pasta, cooked, drained, and cooled
• 1 pound ground beef
• ¼ cup taco seasoning packaged or homemade
• ¾ cup water
• ½ cup grated cheese
• 1 tomato, diced
• ½ head iceberg lettuce, chopped (about 3 to 4 cups)
• 1 avocado, diced
• ½ cup chopped cilantro
• green parts of 2 green onions, sliced
• 1 cup French dressing
• 2 cups crushed Nacho Cheese Doritos

Substitutions and Additions 

Toppings: You can add your favorite taco toppings to this customizable salad like bell peppers, black olives, or hot peppers, sour cream, or guacamole. 

Chips: Easily swap out Doritos for plain tortilla chips or strips if you want a less cheesy chip. 

Cheese: There are so many delicious cheeses you could mix into this pasta salad, like cheddar, a Tex-Mex blend, or jalapeno Monterey jack for a little spice.

Beans: Add more protein or make this dish vegetarian by adding rinsed and drained black beans. 

Pasta: If you don’t have rotini in stock, any short pasta is great in this recipe. 

Dressing: If you want to change up the flavors in this salad, try Catalina or ranch instead of French dressing.

How to Make This Taco Pasta Salad Recipe 

PRO TIP: This is a great make-ahead dish as the pasta and meat require cooking and cooling before being combined with the rest of the ingredients. 

STEP ONE: Cook the pasta according to the package directions. Drain and run cold water over the pasta, then set aside.

STEP TWO: Brown the ground beef in a skillet over medium-high heat until it’s no longer pink.

STEP THREE: Then add taco seasoning and water. Bring it to a simmer, stirring occasionally, until all the liquid is absorbed. Remove from the heat and cool.

STEP FOUR: In a large salad bowl mix together the cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions.

STEP FIVE: Pour French dressing over the salad and toss to combine.

PRO TIP: If you’re making this salad the day before serving, you may need to add more dressing as the pasta will have absorbed some of it.

STEP SIX: Just before serving, add crushed Doritos and toss once more.

PRO TIP: If you plan on serving this dish over multiple meals, add the lettuce and Doritos to individual servings to keep the rest of the salad fresh.

How To Serve 

This flavorful taco pasta salad is a satisfying dish on its own, but it also makes a tasty side. Serve it alongside other delicious Mexican-inspired dishes, or at a potluck for all to enjoy. 

Storage

IN THE FRIDGE: Store leftover pasta salad in an airtight container. It will last for up to 4 days without the chips and lettuce. 

Enjoy all of the flavors of a taco in this satisfying taco pasta salad. It’s a hearty meal on its own and also makes a great side dish that will have everyone asking for more.   

FAQ:

Q? Can I make this dish vegetarian?

A: This dish is so easy to make vegetarian! Skip the ground beef and add in black or pinto beans for a dish that’s equally delicious. 

Q? Is this recipe spicy?

A: This pasta salad isn’t spicy but spice can be added. Try adding hot sauce, jalapenos, or some chili powder to the taco seasoning for some extra spice and extra flavor. 

Q? Can I use a different type of meat in this recipe?

A: This recipe would be just as tasty with a different type of meat. You could try ground pork or turkey, or try it with shredded chicken. 

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Taco Pasta Salad

Flavorful and satisfying, this taco pasta salad features tender pasta, fresh veggies, a flavorful dressing, crunchy chips, and perfectly seasoned ground beef.

Course Dinner

Cuisine American

Keyword Taco Pasta Salad Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• 16 ounces rotini pasta cooked, drained, and cooled
• 1 pound ground beef
• ¼ cup taco seasoning
• ¾ cup water
• ½ cup grated cheese
• 1 tomato diced
• ½ head iceberg lettuce chopped (about 3 to 4 cups)
• 1 avocado diced
• ½ cup cilantro chopped
• 2 green onions green parts only, sliced
• 1 cup French dressing
• 2 cups Nacho Cheese Doritos crushed

Instructions

• Cook the pasta according to package instructions. Drain and run cold water over the pasta. Set aside.
• Brown the ground beef over medium-high heat in a medium skillet. When no pink remains, add taco seasoning and water. Bring mixture to a simmer, stirring occasionally, until all liquid is absorbed. Remove from heat and cool.
• In a large salad bowl, mix together cooled pasta, cooled taco meat, grated cheese, tomato, lettuce, avocado, cilantro, and green onions.
• Pour the French dressing over the salad and toss to combine.
• Just before serving, add the crushed Doritos and toss once more.
• Serve immediately.

Notes

Taco seasoning can be whipped up easily with some basic spices (chili powder, cumin, garlic powder, onion powder, red pepper flakes, pepper, salt, oregano, and paprika) if you don’t have a package of seasoning. Some stores also carry larger containers of taco seasoning rather than small packets to keep on hand.

Rinsing your pasta under cold water will cool it down and prevent it from sticking.

Use pre-shredded cheese and lettuce to save time when putting together this dish.

To crush the chips quickly and mess-free, throw them in a Ziploc bag and use a rolling pin to crush them.

The post Taco Pasta Salad appeared first on Us in the Kitchen.

Once you try these Oklahoma onion burgers, you’ll never want to try another burger again! A classic American dish hailing from Oklahoma, this burger is incredibly juicy and tender. The patties are cooked directly on top of sliced onions, giving your burger tons of flavor and beautifully caramelizing the onions. Topped with cheese and a delicious secret sauce, this burger is big on flavor!

Oklahoma Fried Onion Burgers Ingredients 

You’ll need:

For the Hamburger:

• 1 pound of ground beef
• 1 yellow onion, sliced into thin-cut half-moon shapes
• Sliced American cheese
• ½ tablespoon of vegetable oil
• Salt and pepper
• Cooked bacon, optional
• Pickle chips, optional
• Hamburger buns

For the Secret Burger Sauce:

• ¼ cup of mayonnaise
• ⅛ cup of ketchup
• ¼ teaspoon of garlic powder
• ⅛ teaspoon of ground red pepper 
• ⅛ teaspoon of salt
• ¼ teaspoon of yellow mustard
• ½ teaspoon of dill pickle juice
• ⅛ teaspoon of ground black pepper

Substitutions and Additions 

GROUND BEEF: You can use any type of ground beef, or other meats if you prefer. Lamb, venison, pork, and turkey would make delicious onion burgers as well. 

SLICED AMERICAN CHEESE: You can substitute American cheese for another kind, like sharp cheddar. 

BACON: Bacon is amazing, and it’ll taste incredible on this Oklahoma onion burger. 

TOPPINGS:  Like any burger, you can top this onion burger with your favorite toppings like lettuce, tomatoes, and pickles. There’s no wrong way to enjoy this flavorful dish. 

How to Make This Oklahoma Fried Onion Burgers Recipe 

STEP ONE: Begin by making the secret sauce by combining all of the ingredients together in a small bowl, then set aside. 

STEP TWO: Heat a large skillet with vegetable oil over medium heat, then add the onion and stir. 

STEP THREE: Divide the ground beef into four equal parts, rolling each piece into a ball and then flattening it with your hands. Season each side with salt and pepper. 

STEP FOUR: Place the hamburger patties directly on top of the onions in the pan, applying pressure with your spatula to press the onions into the hamburger. 

STEP FIVE: Cook the burgers until browned on one side, then flip and continue cooking until browned on both sides, then remove from the pan. 

PRO TIP: If you want your cheese to be melted onto the burger, put a slice of cheese onto the browned side right after flipping it. The heat on the burger from the pan will melt the cheese perfectly. 

PRO TIP: If you want to ensure your burger is cooked through, use a thermometer and push it into the center of the burger. The temperature will reach 165° when the burger is well done. 

STEP SIX: Build the burgers with the bottom bun, burger and onions, a slice of cheese, secret sauce, and the top bun.

PRO TIP: These burgers taste great on a toasted bun!

STEP SEVEN: Add any additional toppings you like.

STEP EIGHT: Serve and enjoy!

How To Serve 

This satisfying burger is fantastic on its own, and even better when served with amazing sides. I like serving these burgers with grilled potatoes and cucumber salad. 

Storage 

IN THE FRIDGE: Store any leftover burger patties in an airtight container in the fridge and enjoy for up to 1 day after making them. 

IN THE FREEZER: These burgers freeze very well and make for great meals in the future. To ensure they stay fresh, wrap each burger in foil or plastic wrap once fully cooked, then place them into an airtight container or freezer bag. They can be frozen and enjoyed for up to three months.

REHEATING INSTRUCTIONS: To reheat from frozen, defrost the burger patties in the fridge overnight. Once defrosted, place them on a microwaveable plate and reheat them in the microwave until warmed through. 

The ultimate juicy burger, this Oklahoma onion burger is so simple to make but full of flavor! Tender ground beef and caramelized onions are a winning combination made even better with melty cheese and a delectable secret sauce.  

FAQ:

Q? Is an Oklahoma onion burger and an Oklahoma-style burger the same thing?

A: They’re the same thing with a slightly different name! Each of these features that delicious onion element not found in your typical burger. 

Q? How do I cut onions for an Oklahoma onion burger?

A: For this recipe, you want the onions to be thin, crescent moon-shaped slices. This allows them to caramelize beautifully in the pan and stick to the beef patty. 

Q? Can I use sweet onions in this recipe?

A: Using a yellow onion in this recipe will pack the biggest flavor punch as they are stronger onions. As they cook, the onion flavor will slightly dissipate but still maintain a lot of amazing flavor. If you want a milder onion flavor in your burger, sweet onions work well, too. 

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Oklahoma Fried Onion Burgers

Excite your taste buds with this easy Oklahoma onion burgers recipe featuring juicy beef, caramelized onions, and a delectable secret sauce.

Course Dinner

Cuisine American

Keyword Oklahoma Fried Onion Burgers Recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

Hamburger

• ½ tablespoon vegetable oil
• 1 yellow onion sliced into thin-cut half-moon shapes
• 1 pound ground beef
• hamburger buns
• American cheese sliced
• salt and pepper
• bacon cooked (optional)
• pickle chips optional

Burger Sauce

• ¼ cup mayonnaise
• ⅛ cup ketchup
• ¼ teaspoon garlic powder
• ⅛ teaspoon ground red pepper
• ⅛ teaspoon salt
• ¼ teaspoon yellow mustard
• ½ teaspoon dill pickle juice
• ⅛ teaspoon ground black pepper

Instructions

• In a small bowl, combine all secret ingredient burger sauce ingredients. Use a small whisk to combine. Set aside.
• In a large skillet over medium heat, add vegetable oil and onions. Stir to coat onions in oil.
• Divide ground beef into 4 equal parts. Roll each part into a ball and then use your hands to flatten into a patty. Season both sides of hamburger patties with salt and pepper.
• Place the hamburger patties directly on top of the onions. Push down with your spatula to press the hamburgers and onions together.
• Let cook until browned on one side. Flip over and let cook until browned on the other side.
• Remove the hamburger and onions from the skillet and place on the bottom buns.
• Add a slice of American cheese, and spread the secret ingredient burger sauce on the top bun. Add the optional bacon and pickles if using them.
• Serve and enjoy!

Notes

If you choose to mix the meat with your bare hands, I highly recommend using disposable gloves. That way, you reduce the risk of cross-contamination, and it’s a lot less messy.

Handle the meat as little as you possibly can. The more you work the meat, the tougher it will get.

The post Oklahoma Fried Onion Burgers appeared first on Us in the Kitchen.

This delicious tried, and true tuna melt recipe is full of flavor from the seasoned tuna salad and flavorful mozzarella cheese, all toasted on your favorite bread. It tastes even better than the restaurant favorite and is perfect for lunch or dinner. Everyone will enjoy this ramped up version of a tuna sandwich.

Tuna Melt Ingredients 

You’ll need:

• 20 ounces tuna in water or oil, drained (four 5-ounce cans)
• 1 medium onion, chopped (about ½ cup)
• ½ celery stalk, chopped (about ¼ cup)
• 1 clove garlic, minced (or ½ teaspoon ready-minced garlic)
• 1 tablespoon parsley, chopped
• 5 tablespoons mayonnaise
• 3 tablespoons olive oil, divided
• ½ cup mozzarella, shredded
• salt and pepper, to taste
• 12 slices bread
• softened butter

Substitutions and Additions 

ONION:  A red onion or a sweet yellow onion would be good options. 

BREAD:  Any favorite variety of sturdy bread is best for tuna melts. Try sourdough, artisan, or rye.

MOZZARELLA:  Don’t worry if you don’t have any mozzarella on hand. Swiss or white cheddar are great substitutes.

RED PEPPER FLAKES: If you are someone who likes to spice things up a bit, sprinkle some red pepper flakes into the tuna mix during step three.

How to Make This Best Tuna Melt Recipe 

STEP ONE: Drain the water or oil from the tuna.

PRO TIP: Use a paper towel or kitchen towel to squeeze the water from the tuna until it is nice and dry.

STEP TWO: Place the tuna in a medium bowl and use a fork to loosen it.

STEP THREE: Add the onion, celery, garlic, parsley, mayonnaise, 2 tablespoons of olive oil, and mozzarella cheese to the tuna bowl. Stir the ingredients to combine.

STEP FOUR: Add salt and pepper to taste and mix it again.

STEP FIVE: Place a non-stick skillet on the stove and add 1 tablespoon of olive oil. Heat your skillet over medium heat.

STEP SIX: Spread butter on one side of a piece of bread and carefully place that side down into the hot skillet. You can replace the butter with mayonnaise. 

PRO TIP: If your butter happens to be too hard to spread on the slices of bread, melt a generous dollop of butter in the skillet and place one slice of bread directly into the pan. Top with tuna mixture, cheese, and second slice of bread.

STEP SEVEN: Spoon about 3 heaping tablespoons of the tuna mixture on the bread, filling the slice of bread in the skillet. Add to or decrease tuna to your liking.

STEP EIGHT: Take another slice of bread and butter on one side. Place that side of the bread on top of the sandwich in the skillet with the butter side up.

STEP NINE: Be careful and watch for browning on the underside of the sandwich. Grill until it’s golden brown. Flip the sandwich over and brown the other side.

STEP TEN: Remove the sandwich from the skillet and place it on a paper towel-lined plate for one minute before eating.

How To Serve 

This incredible tuna melt is hearty enough to be a main dish. Dill pickles, potato chips and coleslaw are perfect compliments if you want to serve a larger meal.

If you want to try another easy and flavorful dish, you might like our https://usinthekitchen.com/sloppy-joes/. It’s just one more of our comfort food recipes that you can whip up in a pinch since you likely have everything you would need on hand.

Storage 

IN THE FRIDGE: After you have made your sandwich, it can be kept for up to 2 days in the fridge to enjoy later on.

IN THE FREEZER: We don’t recommend freezing sandwiches that have mayonnaise, since it tends to separate when frozen.

Tuna Melts are an old-fashioned hot sandwich that has stood the test of time as a classic favorite. Once you try this easy-to-make version, it will be your go to for easy week night dinners, game day platters, or whenever the mood hits you.

FAQ:

Q? What type of tuna fish should I use?

A: You can choose any tuna based on your personal preference. Chunk light tuna or albacore tuna are both great choices.

Q? Can you eat a tuna melt cold?

A: Tuna melt could be eaten cold if you prefer, although we recommend heating it in the frying pan so that the cheese in the mixture melts and becomes nice and gooey.

Q? Why isn’t the cheese melting?

A: Don’t be in a hurry. Use medium heat, which will get that bread nice and toasty and give the cheese time to melt without burning the bread.

Print

Tuna Melt

Perfectly seasoned tuna mixed with mozzarella cheese and grilled to perfection make this classic tuna melt one for the ages!

Course Dinner

Cuisine American

Keyword Tuna Melt Recipe

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6

Ingredients

• 20 ounces tuna in water or oil drained (four 5-ounce cans)
• 1 medium onion chopped (about ½ cup)
• ½ celery stalk chopped (about ¼ cup)
• 1 clove garlic minced (or ½ teaspoon ready minced garlic)
• 1 tablespoon parsley chopped
• 5 tablespoon mayonnaise
• 3 tablespoon olive oil divided into 2 tablespoons and 1 tablespoon
• ½ cup mozzarella shredded
• salt and pepper to taste
• 12 slices bread
• softened butter

Instructions

• Drain the water or oil from the tuna.
• Place the tuna in a medium bowl and using a fork loosen it apart.
• To the tuna bowl add the onion, celery, garlic, parsley, mayonnaise, 2 tablespoons olive oil, and mozzarella cheese. Stir to combine.
• Add salt and pepper to taste and mix again.
• Place a nonstick skillet on the stove and add 1 tablespoon olive oil. Heat over medium heat.
• Butter one side of a piece of bread and carefully place that slice butter side down into the now hot skillet.
• Now spoon about 3 heaping tablespoons of tuna filling onto the slice of bread in the skillet, more or less depending on how thick you like your sandwiches.
• Take another slice of bread and butter one side. Place that slice of buttered bread on top of the sandwich in the skillet with the butter side up.
• Watch for browning on the underside of the sandwich and grill until golden brown. Next flip the sandwich over and brown the other side.
• Remove from the skillet and place on a paper towel lined plate.

Notes

You can place the tuna in a paper towel or a clean dish towel and wring out even more liquid, this makes for a less soggy sandwich.

If your butter is too hard to spread, place it in the center of the frying pan. When it has fully melted, spread it around a little and set your bread directly on top.

The post Tuna Melt appeared first on Us in the Kitchen.

This hearty ground beef stroganoff will quickly become a regular on your dinner table. Featuring tender egg noodles, ground beef, yummy mushrooms, and a delightfully creamy sauce, this dish is incredibly satisfying and makes for a great one-pot meal. It comes together in no time and will have everyone at the dinner table asking for more.  

Ground Beef Stroganoff  Ingredients 

You’ll need:

• 1 pound of ground beef
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1 tablespoon Worcestershire sauce
• 12 ounces baby bella mushrooms (stems trimmed and sliced)
• 1 large yellow onion, chopped
• 4 cloves of garlic, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt (or to taste)
• ½ teaspoon fresh cracked ground pepper (or to taste)
• ¼ teaspoon ground mustard powder
• 3 tablespoons all-purpose flour
• 4 cups beef broth
• 1 tablespoon Better than Bouillon beef base
• 10 ounces dry egg noodles
• 4 ounces cream cheese (softened and chopped into cubes)
• ½ cup sour cream (leave out while cooking to bring to room temp)
• Fresh parsley (chopped for garnish)

Substitutions and Additions 

MEAT: You can easily swap out ground beef or other protein in this recipe like ground turkey, ground pork, or ground chicken.

MUSHROOMS: If you aren’t able to find baby Bella mushrooms at the store, you can use white mushrooms, cremini, or any other variety of mushroom in this recipe.  

SOUR CREAM: You can substitute Greek yogurt for sour cream and you’ll still be left with a deliciously creamy dish.

How to Make This Ground Beef Stroganoff Recipe 

STEP ONE: In a large Dutch oven over medium heat, heat the olive oil then add ground beef. Cook the beef until it’s no longer pink and starting to brown. Drain the excess grease before adding additional ingredients.

PRO TIP: If you don’t have a Dutch oven, no need to worry! A heavy-bottomed pot will work just as well. 

STEP TWO: Next, add butter, Worcestershire sauce, sliced mushrooms, chopped onion, and minced garlic. Sauté until the onions are soft, stirring frequently.

STEP THREE: Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.

STEP FOUR: Add flour to the meat mixture and stir to coat. Then add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan. Add uncooked egg noodles and stir well.

PRO TIP: Ensure you’re using uncooked egg noodles, as they will cook in the pot. Adding cooked ones could lead to soggy noodles. 

STEP FIVE: Turn the heat down to medium-low, cover and let it simmer for 8 to 10 minutes or until the pasta is tender.

STEP SIX: Remove the Dutch oven from heat, and add sour cream and cream cheese, stirring well to incorporate.

STEP SEVEN: Sprinkle it with chopped parsley and serve.

How To Serve 

This simple beef stroganoff is incredibly satisfying on its own, or served with fresh bread and veggies. If you want to skip the egg noodles, you can serve this over rice for an equally delicious meal.  

Storage 

IN THE FRIDGE: If you have any leftovers, allow them to cool completely before placing them in an airtight container and storing them in the fridge for up to 4 days. 

IN THE FREEZER: To freeze this recipe, allow it to cool then store it in a freezer-safe container for up to 3 months. Thaw it in the fridge overnight before reheating and serving. 

REHEATING INSTRUCTIONS: To reheat, microwave individual portions in a microwave-safe dish, or reheat it on the stovetop in a pot. 

Hearty and flavorful, this recipe is a simple comfort dish that’s perfect for busy weeknights or anytime you need a satisfying, one-pot meal. With ground beef, tender egg noodles, and a creamy sauce, it’s no wonder this beef stroganoff is a classic dish. 

FAQ:

Q? Can I make this recipe vegetarian?

A: This recipe can be made vegetarian with a few substitutions. Instead of using ground beef, use a meat-free alternative, and use vegetable broth and vegetarian Better Than Bouillon. It will taste slightly different, but you’ll still be left with a creamy and delicious meal. 

Q? What’s a Dutch oven and do I need one?

A: A Dutch oven is a cast iron, heavy-bottomed pot with thick walls and a tight fitting lid. While it is used on the stovetop, it can also be used in the oven, making it a versatile piece of cookware. We used a Dutch oven in this recipe but it’s not necessary to make this delicious stroganoff. If you don’t have one, use a heavy bottomed pot and you’ll still achieve an amazing stroganoff your household will love. 

Q? Can I make this meal ahead of time? 

A: This dish makes for amazing leftovers, and the flavors intensify as it sits. You can certainly make it ahead of time and then reheat it in the pot on the stovetop before serving.

Print

Ground Beef Stroganoff

Whip up this simple and satisfying ground beef stroganoff for a hearty comfort dish any day of the week.

Course Dinner

Cuisine American

Keyword Ground Beef Stroganoff Recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 2 tablespoons salted butter
• 1 tablespoon Worcestershire Sauce
• 12 ounces baby Bella mushrooms stems trimmed and sliced
• 1 large yellow onion chopped
• 4 cloves garlic minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• ½ teaspoon salt or to taste
• ½ teaspoon fresh cracked ground pepper or to taste
• ¼ teaspoon ground mustard powder
• 3 tablespoons flour
• 4 cups beef broth
• 1 tablespoon Better than Bouillon beef base
• 10 ounces dry egg noodles
• 4 ounces cream cheese softened and chopped into cubes
• ½ cup sour cream leave out while cooking to bring to room temp
• fresh parsley chopped for garnish

Instructions

• In a large Dutch oven over medium heat, heat olive oil and add ground beef. Cook until no longer pink and starting to brown. Drain grease before adding additional ingredients.
• Add butter, Worcestershire Sauce, sliced mushrooms, chopped onion, and minced garlic. Saute, stirring frequently, until onions are soft (about 6 to 7 minutes).
• Add onion powder, paprika, salt, pepper, mustard powder, and stir well. Cook for an additional 2 minutes.
• Add flour to the mixture and stir to coat the mixture. Add beef broth and Better than Bouillon beef base and stir well, making sure to scrape the bottom of the pan to get all of the cooked bits off the bottom. Add egg noodles and stir well.
• Turn heat to medium-low, cover and let simmer 8 to 10 minutes or until pasta is tender.
• Remove the Dutch oven from heat. Add sour cream and cream cheese, stir well to incorporate.
• Sprinkle rough chopped parsley over the top and serve.

Notes

TIP: Note that you do not cook the pasta ahead of time. It will be added uncooked directly into the pot and simmered with the rest of the ingredients until tender.

TIP: You’ll want to make sure that the cream cheese is room temp so that it is not lumpy. It helps to cut into small cubes before adding to the mixture to help it break down into a creamy sauce.

TIP: You’ll also want to be sure that the sour cream is room temperature so that it does not cool down your beef stroganoff when you add it to the mixture. You want to serve the stroganoff hot!

The post Ground Beef Stroganoff appeared first on Us in the Kitchen.

It may sound like an odd combination, but Dr Pepper pulled pork is the ultimate pulled pork recipe! The soda tenderizes the pork while garlic, honey, brown sugar, a delicious blend of spices pack a huge punch of flavor. Using a slow cooker not only leads to easier cleanup, but leaves you with incredibly tender, juicy, and flavorful pork that’s ready to be enjoyed. 

Dr Pepper Pulled Pork Ingredients 

You’ll need:

• 4 to 5 pounds pork butt or pork shoulder
• 1 medium-size sweet yellow onion (1 ½ cups), sliced thin
• 1 ½ cups or 12-ounce bottle/can of Dr Pepper
• 2 tablespoons liquid smoke 
• 1 tablespoon fresh minced garlic
• 1 tablespoon honey
• ¼ cup light brown sugar, packed
• 1 tablespoon onion powder 
• 2 teaspoon kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• ½ teaspoon cumin
• 1 cup of your favorite barbecue sauce
• Hamburger buns or deli rolls
• 15-ounce container of coleslaw, optional

Substitutions and Additions 

DR PEPPER: You can swap out Dr Pepper for any dark soda, like Coca Cola or root beer. Avoid using diet soda however, as the sugar substitutes don’t hold up well in the heat of the slow cooker and can leave you with a less than pleasant aftertaste.

PORK BUTT OR SHOULDER: Pork butt and shoulder are the best cuts of meat for pulled pork, pork loin is also a good substitute. Try to stay away from leaner cuts of pork as they don’t shred as well. 

SPICY: Add some spice to this dish with your favorite hot sauce, some cayenne pepper, or add some smokey chipotle peppers to the Crockpot. 

How to Make This Dr Pepper Pulled Pork Recipe 

PRO TIP: Even if you have your own blend of spices and sauces you like to use on your pulled pork, this is a great cooking method to achieve fool-proof pulled pork that’s incredibly tender. 

STEP ONE: Begin by evenly laying sliced onion in the bottom of a 6 to 7 quart slow cooker.

STEP TWO: Place the pork on top then pour the Dr Pepper over the meat. 

STEP THREE: Then mix together the honey, liquid smoke, and garlic in a small bowl. Cover the pork evenly with the mixture using a basting brush or pastry brush.

STEP FOUR: In a separate bowl, stir together the brown sugar, onion powder, kosher salt, smoked paprika, black pepper, and cumin.

STEP FIVE: Evenly sprinkle the dry seasoning mixture over the smoke sauce.

STEP SIX: Cook the pork on high for 4 hours or low for 6 hours. When the pork is done, it will be tender and easy to shred.

STEP SEVEN: Shred the pork in the slow cooker, in a large serving dish, or on a cutting board.

PRO TIP: To shred the pork, you can use two forks or a pair of tongs and a fork. Using one fork, or the tongs, hold onto the piece of pork. Use the other fork to tear away pieces of pork. 

STEP EIGHT: Once shredded, toss the pork with the BBQ sauce until evenly coated. 

How To Serve 

This pork is fantastic on its own, on a sandwich, in a taco or on nachos. There are so many ways to enjoy it! If serving it a more traditional way on hamburger buns, top it with coleslaw and serve it alongside other BBQ classics like deviled eggs, baked beans, and cornbread. 

Storage 

IN THE FRIDGE: Store leftover pulled pork (if you have any!)  in an airtight container for up to 5 days

IN THE FREEZER: Pulled pork can be frozen for up to 4 months in an airtight container or freezer bag. Thaw it in the fridge overnight before reheating it. 

REHEATING INSTRUCTIONS: Reheat individual portions in the microwave. I like to reheat it at power level 6 or 7 so the pork stays super juicy. 

Tender, flavorful pulled pork has never been easier! This simple recipe will leave you with drool-worthy pulled pork that’s ready to be enjoyed in so many delicious ways.  

FAQ:

Q? Can I use paprika instead of smoked paprika?

A: I recommend using smoked paprika in this recipe as it has a very distinctive flavor that will give you that classic, smoky BBQ taste without the need for a smoker.  

Q? What’s the best cut of meat for pulled pork? 

A: The best cut of meat for pulled pork is pork shoulder, or pork butt. It has a higher fat content which helps to give you tender, juicy pulled pork. 

Q? Do I drain the liquid from the slow cooker before adding the BBQ sauce to the pork?

A: I didn’t drain any liquid from the slow cooker when making this recipe. Ultimately, it’s personal preference. You can drain the liquid, but you may need more BBQ sauce to compensate for the lack of liquid.

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Dr Pepper Pulled Pork

Enjoy the flavors of BBQ and the ease of a slow cooker with this Dr Pepper pulled pork recipe featuring tender pork, BBQ sauce, and a delectable blend of smoky spices.

Course Dinner

Cuisine American

Keyword Dr Pepper Pulled Pork Recipe

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 9

Ingredients

• 1 medium-size sweet yellow onion sliced thin 1 ½ cups
• 4 to 5 pounds pork butt or pork shoulder
• 12 ounces Dr Pepper 1 ½ cups
• 2 tablespoons liquid smoke
• 1 tablespoon honey
• 1 tablespoon garlic fresh minced
• ¼ cup light brown sugar packed
• 1 tablespoon onion powder
• 2 teaspoons kosher salt
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• ½ teaspoon cumin
• 1 cup your favorite BBQ sauce
• hamburger buns or deli rolls
• 15 ounces coleslaw optional

Instructions

• Line a 6 to 7 quart slow cooker with aluminum foil or a crock pot liner.
• Evenly layer the thinly sliced onion in the bottom of the slow cooker.
• Place the pork on top of the onions then pour the Dr Pepper over the pork.
• In a small mixing bowl add the liquid smoke, honey, and minced garlic. Stir to combine the ingredients. Use a basting brush to evenly brush the smoke sauce onto the pork.
• In a small mixing bowl combine the brown sugar, onion powder, kosher salt, smoked paprika, black pepper, and cumin.
• Evenly sprinkle the dry seasoning on top of the pork.
• Cook on high for 4 hours or low for 6 hours.
• When the pork has finished cooking, either leave the pork in the crockpot or transfer the meat to a large baking dish. Carefully use 2 forks or a set of tongs to shred the pork.
• Pour the BBQ sauce over the top of the shredded pork. Then use tongs to toss the pork and sauce.
• Serve on either hamburger buns or deli rolls, and coleslaw.

The post Dr Pepper Pulled Pork appeared first on Us in the Kitchen.

Crockpot Chicken and Dumplings Ingredients 

You’ll need:

• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced yellow onion
• 4 boneless skinless chicken breasts (frozen or fresh)
• 22.6 ounces cream of chicken soup (1 family size can or 2 regular cans)
• 2 cups water
• 1 teaspoon chicken bouillon 
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 8-count can of refrigerated Grands biscuits (homestyle/buttermilk)

Substitutions and Additions 

CHICKEN: You can easily swap out chicken breasts for chicken thighs or rotisserie chicken. Regardless of what kind of chicken you use, the cooking time will remain the same in order for the veggies to cook. 

VEGETABLES: Substitute frozen veggies for fresh in this simple recipe. 

SOUP: It’s so easy to swap out cream of chicken soup for another kind. You can use cream of celery, cream of mushroom, or a mix of these soups and this dish will be just as delicious. 

How to Make This Crockpot Chicken and Dumplings Recipe 

STEP ONE: In the bottom of a 6-Quart Crockpot, layer diced carrots, celery, and onions .

STEP TWO: Place the fresh or frozen chicken breasts on top of the vegetables.

STEP THREE: Then, pour the water, soup, bouillon, oregano, parsley, and pepper over the chicken and vegetables.

STEP FOUR: Place the lid on the crockpot and cook for 4 hours on high or 7 hours on low. 

STEP FIVE: Once the cooking time is done, remove the chicken from the Crockpot and shred it or cut it into small pieces, then return the meat to the slow cooker. 

PRO TIP: You can shred the chicken using two forks. Use one fork to hold onto the chicken and the other to shred it. 

STEP SIX: Add frozen peas and mix until well combined. 

STEP SEVEN: Next, remove the biscuit dough from the packaging and slightly flatten each one with the palm of your hand or with a rolling pin. Cut each biscuit into 6 pieces, then spread them in a single layer over the chicken mixture. 

PRO TIP: It’s important not to stack the biscuits on top of each other as they won’t cook properly otherwise. If you have leftover pieces, discard them or save them for another recipe. I used 7 biscuits when making this recipe. 

STEP EIGHT: Continue to cook on high for an additional 1.5 hours. The trapped steam and heat cook the biscuits, so don’t remove the lid of the Crockpot. When cooked, the biscuits will be matte and puffy; if the biscuits are still doughy, continue to cook. 

How To Serve 

There’s never a bad time to serve these chocolate peanut butter cookies. They’re the perfect sweet treat after a tasty dinner, or as a snack throughout the day when you’re craving something sweet and salty. Make them extra delectable by sandwiching a spoonful of vanilla ice cream between two for a scrumptious ice cream sandwich. 

Storage 

IN THE FRIDGE: This recipe makes for great leftovers! Store any remaining chicken and dumplings in an airtight container in the fridge for up to 4 days. 

IN THE FREEZER: To freeze this recipe, place the chicken and dumplings into an airtight container and keep in the freezer for up to 3 months. Allow them to defrost in the fridge overnight before serving. 

REHEATING INSTRUCTIONS: To reheat, place individual servings in a bowl and microwave until heated through. I recommend reheating it on a lower power setting so the chicken stays juicy.  

This rich and creamy recipe is an easy way to enjoy a delicious comfort food. With chicken, vegetables, and fluffy dumplings, this recipe is always a good idea.  

FAQ:

Q? Can I use homemade biscuits in this recipe?

A: You certainly can! Feel free to use your own homemade biscuits in this recipe for an equally delicious result.  

Q? How do I thicken my chicken and dumplings?

A: If you want a thicker soup base, remove about ½ cup of soup from the Crockpot and add in 1 to 2 teaspoons of cornstarch. Mix them together until smooth, then add the mixture back into the slow cooker. If it doesn’t thicken to your liking, repeat. Be sure to thicken the soup base before adding the biscuits on top. 

Q? Can I make this recipe vegetarian?

A: This recipe can easily be made vegetarian. Swap out chicken for a meat-free chicken substitute, and use cream of celery or cream of mushroom soup.

Print

Crockpot Chicken and Dumplings

Made simple with a slow cooker, these Crockpot chicken and dumplings feature fresh veggies, perfectly cooked chicken, and fluffy dumplings in a rich and creamy sauce.

Course Dinner

Cuisine American

Keyword Crockpot Chicken and Dumplings Recipe

Prep Time 15 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 45 minutes minutes

Servings 6

Ingredients

• 1 cup carrots diced
• 1 cup celery diced
• 1 cup yellow onion diced
• 4 chicken breasts skinless and boneless frozen or fresh
• 22.6 ounces cream of chicken soup 1 family size can or 2 regular cans
• 2 cups water
• 1 teaspoon chicken bouillon
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 cup frozen peas
• 1 can Grands refrigerated biscuits homestyle/buttermilk 8-count can

Instructions

• Layer diced carrots, celery, and onions in the bottom of a 6-Quart crockpot.
• Place frozen chicken breasts on top of the vegetable layer.
• Pour soup, water, bouillon, parsley, oregano, and pepper over the chicken and vegetables.
• Place the lid on the crockpot and cook for 4 hours on the high setting or 7 hours on low.
• After the cooking time has completed, remove the chicken from the crockpot and shred with two forks or cut into chunks. Return the meat to the crockpot.
• Add frozen peas and stir to distribute evenly.
• Remove the biscuits from their packaging. Flatten each biscuit, just a bit, with the palm of your hand or by rolling with a rolling pin. Cut each biscuit into six pieces and spread in a single layer over the top of the chicken mixture in the crockpot. If all of the biscuit pieces do not fit, discard the remaining pieces or use them for another purpose (I used 7 biscuits).
• Continue cooking on HIGH for an additional 1.5 hours. Do not open the crockpot lid as the steam and trapped heat are what cook the biscuits. The biscuits will be matte and puffy when done; if biscuits are still completely dough, cook them for a bit longer. (Try to assess doneness by looking through the lid rather than opening the crockpot.)

The post Crockpot Chicken and Dumplings appeared first on Us in the Kitchen.

This rich and creamy garlic pasta is a simple yet impressive dish that comes together in only 20 minutes. Al dente pasta is smothered in a buttery garlic cream sauce, giving you the perfect comfort dish that will leave you satisfied. It’s a great dish when you’re short on time and is sure to become a family favorite in no time.  

Creamy Garlic Pasta Ingredients 

You’ll need:

• 4 tablespoons of salted butter
• 1 8-ounce block of cream cheese, softened and cut into chunks
• 1 teaspoon garlic powder
• 1 heaping teaspoon minced garlic
• 2 teaspoons dried parsley flakes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon flour
• 1 cup heavy whipping cream
• 1 cup water
• 1 chicken bouillon cube
• 8 ounces shredded parmesan cheese
• 1 16-ounce box penne pasta
• ½ teaspoon salt, for pasta water

Substitutions and Additions 

CHICKEN: Add shredded or sliced chicken if you’d like more protein in this dish. Stir in 2 cooked chicken breasts as the last step of the recipe. 

LEMON: Lemon juice can add a lovely fresh burst of flavor to this recipe. Stir in the juice of 1 lemon to the sauce along with the chicken broth. 

PASTA: Penne is our go-to pasta shape for this recipe, but any medium-sized pasta shape or flat pasta like fettuccine works well, too.  

How to Make This Creamy Garlic Pasta Recipe

STEP 1: Cook the penne pasta in a large pot per package directions, making sure to add 1⁄2 tsp of salt to the water. Once done, drain the pasta and put it back into the pot.

PRO TIP: Consider reserving some of the pasta water. If you find the sauce is too thick at the end of cooking, slowly add small amounts of pasta water until you reach the desired consistency. 

STEP 2: While the pasta cooks, add 1 cup of water to a small bowl, then drop in the bouillon cube. Put it in the microwave for 2 minutes on high heat, then remove it and set aside. Be careful when touching the bowl, as the edges will be hot. 

STEP 3: Melt butter in a large saucepan over low to medium heat. Once the butter is melted, add chunks of cream cheese, minced garlic, garlic powder, dried parsley flakes, Italian seasoning, salt, and pepper. Whisk together. 

STEP 4: Add chicken broth, heavy whipping cream, and parmesan cheese. Whisk together and turn the heat to medium, bringing the pan to a low boil. 

PRO TIP: Dairy can burn easily on the stove. Don’t rush bringing the sauce to a boil; keep the heat no higher than medium. 

PRO TIP: The sauce at this point will be somewhat lumpy, but it will smooth out when it’s done cooking.

STEP 5: Add 5 tablespoons of sauce and 1 tablespoon of flour in a small bowl, then mix well with a spoon. Add the flour to the sauce mixture and whisk well.

STEP 6: Allow the sauce to simmer for about 5 minutes, continuing to whisk frequently.

STEP 7: Once the sauce is done, pour it over the noodles, stir well, and serve.

How To Serve 

Serve this wonderfully creamy garlic pasta with Caesar salad, fresh rolls, and garlic bread for a flavorful meal.

Storage 

IN THE FRIDGE: If you have leftovers (we usually don’t!), allow them to fully cool, then store them in an airtight container in the fridge for up to 5 days. 

IN THE FREEZER: If you plan on freezing this dish, we recommend undercooking the noodles slightly, so they don’t become mushy when they defrost. Once cooled, place them in a freezer-safe container and store them in the freezer for up to three months. 

REHEATING INSTRUCTIONS: To reheat from frozen, thaw it in the fridge overnight, then reheat it in a pan on the stovetop. You can also microwave individual servings in the microwave. 

This deliciously rich and creamy garlic pasta is the perfect dish when you’re craving something warm and comforting. It’s a quick and easy meal for a busy weeknight or whenever you want a flavorful bowl of creamy pasta.  

FAQ:

Q? What’s a substitute for whipping cream?

A: Instead of whipping cream, you can use a lower percentage of cream or milk. Your pasta will still end up creamy and rich. 

Q? Can I freeze this recipe?

A: If you plan on freezing this recipe, undercook the noodles slightly, so they don’t get soggy when you thaw them. I don’t recommend freezing the pasta if you’ve cooked the noodles al dente as they will be mushy when thawed. 

Q? What do I serve with creamy garlic pasta?

A: This dish is great served with garlic bread, fresh rolls, and Caesar salad. You can also add chicken, salmon, or shrimp to the pasta for extra protein. 

Print

Creamy Garlic Pasta

This simple 20-minute creamy garlic pasta is rich, delicious, and so impressive!

Course Dinner

Cuisine American

Keyword Creamy Garlic Pasta Recipe

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 5

Ingredients

• 16 ounces penne pasta 1 box
• ½ teaspoon salt for the pasta water
• 1 chicken bouillon cube
• 1 cup water
• 4 ounces salted butter
• 8 ounces cream cheese softened and cut into chunks
• 1 heaping teaspoon minced garlic
• 1 teaspoon garlic powder
• 2 teaspoons dried parsley flakes
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup heavy whipping cream
• 8 ounces parmesan cheese shredded
• 1 tablespoon flour

Instructions

• Cook penne pasta in a large pot per package directions, making sure to add ½ teaspoon of salt to the water (cook time is about 14 minutes). Once done, drain the pasta and put it back in the large pot.
• In a small bowl, add 1 cup of water. Drop in the bouillon cube. Put in the microwave for 2 minutes on high heat. Be careful, the edges of the bowl will be hot. Set aside.
• In a large saucepan, melt the butter over medium-low heat. Once the butter is melted, add the chunks of cream cheese, minced garlic, garlic powder, dried parsley flakes, Italian seasoning, salt, and pepper. Whisk together.
• Add the chicken broth, heavy whipping cream, and parmesan cheese. Whisk together and turn heat to medium, to a low boil.
• In a small bowl, add 5 tablespoons of sauce and 1 tablespoon of flour. Mix well with a spoon. Add the flour and sauce mixture back to the pan and whisk well.
• Let the sauce simmer for about 5 minutes, continue to whisk frequently while simmering.
• Once the sauce is done pour over the noodles, stir well, and serve.

Notes

Most brands of penne pasta cook for about 14 minutes.

To help make your sauce extra creamy, allow your parmesan cheese to come to room temperature before adding it to the sauce.

Adding the flour will help to thicken up the sauce to the perfect texture.
Sauce will be lumpy while cooking, but will smooth out towards the end!

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