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Tomato Basil soup
Peach Cobbler
sweet potato fries with marshmallow fluff
-Cause why not

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Is there a soup that says summer like a homemade tomato basil soup does? I've always loved tomato soup, anything but the canned kind though. This time around I roasted the tomatoes, onions and garlic to give the soup more depth of flavor and it really made the soup over-the-top delicious!

Tomato Basil Soup

This soup requires minimal ingredients but yields such amazing results! Here you combine several pounds of fresh tomatoes (which you roast to perfection), several cups of fresh basil and a fair amount of garlic.

And it doesn't take much more then that - some broth, some onions, some time on the stove, a good pureeing and you've got an unbelievably delicious homemade tomato soup!

Also with that said when a recipe consists of mainly those ingredients you know it's got to be good! This is the perfect use for the abundance of tomatoes you have in your garden in the summer or those you'll find at the farmers market.

A Healthier Tomato Basil Soup

Looking to make it healthier? Well the soup itself is what I'd consider very healthy but if you want to keep it extra healthy you can just serve the soup sans grilled cheese croutons but if you want to go all out, definitely include them! They really just make the soup that much better.

I Love the Grilled Cheese Croutons!

Yes just picture it, a perfectly toasted, golden, crisp crusted, gooey, melty grilled cheese crouton soaking in a perfectly fresh roasted tomato basil soup.

It's heavenly and you need to try it! Summer produce was made for things like so.

A Fresh Comforting Soup

This is how you do comfort food. A really healthy soup with smaller portions of grilled cheese included. It's pretty much genius :).

I mean this soup will pretty much become one of your highlights of summer. All that fresh goodness in one bowl of bliss!

Ingredients for Tomato Basil Soup

Another thing to love about this recipe is that it doesn't call for a big long list of ingredients. Here's what you'll need:

2 1/4 lbs Roma tomatoes and 1 1/4 lbs Cherry tomatoes

4 1/2 Tbsp olive oil

Salt and freshly ground black pepper

8 cloves garlic , peeled and left whole

2 small yellow onions , sliced just under 1/2-inch thick

2 cups (32g) lightly packed fresh basil leaves

4 - 5 cups low-sodium vegetable broth

Then of course don't forget about those cheesy croutons if you want those as well!

Other Easy Tomato Soup Recipes

Roasted Tomato Basil Soup

This soup requires minimal ingredients but yields such amazing results! When you combine several pounds of fresh tomatoes, several cups of fresh basil and a fair amount of garlic you know it's got to be good.

1. Preheat oven to 425 degrees. Place tomatoes on a rimmed baking sheet and toss with 3 Tbsp olive oil then season with salt and pepper (place Roma halves cut side upright). Place onion slices and garlic on a rimmed half sheet and toss brush with remaining 1 1/2 Tbsp olive oil on all sides, sprinkle with salt and pepper. Place baking sheet with tomatoes and half sheet with onions in oven side by side and roast onions 30 - 35 minutes until edges are golden, and tomatoes 40 - 45 minutes until golden. Peel away any burnt papery layers of onions if there are any. Pull peels from tomatoes (I didn't do this with mine but later wished I would have so I'd recommend it so the soup isn't loaded with peels. If you want some peel then I'd peel at least half). Pour onions and tomatoes into a large pot. Add 4 cups vegetable broth and the basil. Season with salt and pepper to taste. Bring to a boil then reduce heat and simmer 20 minutes, adding an additional 1 cup vegetable broth to thin as desired. Blend soup with an immersion blender or in small batches in a blender (only fill blender half full). Serve warm topped with grilled cheese croutons if desired.

2. Recipe source: inspired by Tyler Florence

For the grilled cheese croutons use 6 slices of hearty sandwich bread, brush outsides of all slices with 1/2 Tbsp of butter on each. Sprinkle about 1/2 cup (2 oz) shredded mozzarella or cheddar over non-buttered sides of three slices. Top with remaining 3 slices of bread with buttered side up. Cook in a non-stick skillet over medium heat, reducing to medium-low as needed, until bottom is golden brown. Flip and cook opposite side until golden. Cool just slightly then cut into squares.

Roasted Tomato Basil Soup

* Percent Daily Values are based on a 2000 calorie diet.

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Roasted Tomato Basil Soup {Grilled Cheese Croutons} - Cooking Classy

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Is there a soup that says summer like a homemade tomato basil soup does? I've always loved tomato soup, anything but the canned kind though. This time around I roasted the tomatoes, onions and garlic to give the soup more depth of flavor and it really made the soup over-the-top delicious!

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BBQ chicken mac and cheese with bacon because I love all of these foods.

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This BBQ Chicken Mac and Cheese recipe is part of the Sverve #SmokehouseBBQ campaign. Recipe and thoughts are my own.
We just found out that the weather on Halloween is supposed to be pretty rotten. And by rotten, I mean it's going to be in the 40s with a 70% chance of rain. There may be a very soggy Elsa by the end of the night.

So before we head out to trick or treat, I'll be making sure that everyone eats a hot, filling dinner. One of my go-to meals is homemade mac & cheese. It's Bubbles-approved, and everyone else that has tried it, loves it. I have a few different variations, like my Buffalo Chicken Mac & Cheese, and this one for my Smokey BBQ Chicken Mac and Cheese with Bacon. Because everything's better with bacon, right?

Smokey BBQ Chicken Mac and Cheese with Bacon

If you're not familiar with the Farm Rich Smokehouse Double Rubbed Dry Smoked Chicken I used in the recipe, it's fairly new. You can find it Walmart for $6.97 (for even less when you use this$1.00 off coupon ). The chicken is high in protein with no preservatives and should do a good job of keeping everyone full of energy as we go door-to-door on Halloween.

I'll be honest; shredding chicken is one of my least favorite parts of any recipe. I love that this comes precooked and preshredded, saving me lots of time. They also have a Double Rubbed Dry Smoked Pork, plus Pulled Pork BBQ and Pulled Beef Brisket in a Sweet & Smoky BBQ Sauce.

What do you like to add to your mac & cheese?

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Smokey BBQ Chicken Mac and Cheese with Bacon

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This BBQ Chicken Mac and Cheese recipe is part of the Sverve #SmokehouseBBQ campaign. Recipe and thoughts are my own. We just found out that the weather on Halloween is supposed to be pretty rotten. And by rotten, I mean it's going to be in the 40s with a 70% chance of rain.

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My favorite foods are hot pockets, Bang Energy Drink, Cheeze-its because they are a part of my everyday diet

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I couldn't find a recipe, so I took it upon myself and devised this amazing dessert that combines the ease of a cobbler and the rich taste of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma

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I couldn't find a recipe, so I took it upon myself and devised this amazing dessert that combines the ease of a cobbler and the rich taste of pecan pie. It tastes even better with ice cream or whipped topping. -Willa Kelley, Edmond, Oklahoma

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Fries, chicken, rice, pizza rolls and sugar cookies because they are all my favorites.

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Photo: Hemera / Thinkstock

Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer's instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential. It ensures that the oil is at the proper temperature for deep-frying and lets you check that the oil isn't overheating, a potentially dangerous situation. A mandoline is a very useful slicing tool for cutting the potatoes (and other vegetables) quickly and to a uniform size. Both the deep-fat thermometer (also called a candy thermometer) and the mandoline are available at most cookware stores. The third essential is a pot that is large and tall enough to contain the oil without overflowing when the potatoes are slipped in.

1. In a tall 8-quart soup pot, heat the oil over high heat until it reaches 300 F on a deep-fat thermometer. Keep the thermometer attached to the side of the pot at all times.

2. Have a bowl of cold water ready. Scrub the potatoes under cold running water. Cut the potatoes lengthwise into long 1/2-inch thick batons (sticks) using a sharp knife or a mandoline set on the widest setting. Immediately place them in the bowl of cold water to prevent discoloration.

3. When the oil is at temperature, increase the heat to high. Drain the potatoes well, pat them dry, and carefully drop a third of them into the hot oil. This is the moment when the oil could overflow. If it looks like it might, pull a few potatoes out quickly, using a slotted spoon or tongs, until the oil subsides.

4. Have a baking sheet ready. Keep an eye on the temperature of the oil. It will drop to about 260 F after the potatoes are added. Continue cooking the potatoes without disturbing them until the oil heats back to 300 F, about 5 minutes. Remove the cooked potatoes carefully with a slotted spoon or tongs. Shake them lightly over the pot to drain excess oil. Place them on the prepared baking sheet. Repeat with the rest of the potatoes. Occasionally, between batches, the temperature of the oil can get too high. If that happens, turn off the heat and wait until the oil cools to 300 F before proceeding.

5. Once all the potatoes have been fried, fry them all together a second time, this time at 320 F. They will crisp in about 5 minutes. Shake off excess oil, transfer them to a large serving bowl, and sprinkle generously with salt.

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Photo: Hemera / Thinkstock Be prepared to fry the potatoes twice: once to cook them so they fluff inside and again to get them crispy on the outside. When I use an electric fryer, I always follow the manufacturer's instructions. To make good fries in a pot on the stove, a deep-fat thermometer is essential.

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pizza
mashed potatoes
corn on the cob
breadsticks
because they are all my favorite

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You can't go wrong with boiled corn on the cob - and this top-rated recipe is proof of that!

How to Cook Corn on the Cob

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

How Long to Boil Corn on the Cob

Six ears of corn on the cob should be perfectly boiled after about 10 minutes in the covered pot. It's important to note that, when you follow this recipe, you'll place the corn in the boiling water, cover the pot, and turn off the heat. The heat should not be on the entire time.

When Is Corn on the Cob Done Boiling?

You'll know the corn on the cob is done boiling when the kernels are bright yellow and tender.

How to Boil Corn on the Cob

Simply bring the water (with sugar and lemon juice) to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. That's it! Find the full, step-by-step recipe below with detailed instructions.

What to Serve With Corn on the Cob

Boiled corn on the cob pairs perfectly with all your standard summer fare. In need of some serving inspiration? Explore these mouthwatering recipe collections to learn what goes with corn on the cob:

How to Store Corn on the Cob

If you have leftovers, you can store them in an airtight container or wrapped in foil in the refrigerator for up to five days.

Can You Freeze Corn on the Cob?

It's best to freeze the corn on the cob before you boil it. For detailed freezing and thawing instructions, check out our step-by-step How to Freeze Corn on the Cob guide.

Allrecipes Community Tips and Praise

"Outstanding," raves one Allrecipes community member. "From now on, this is how I will be making corn on the cob... you can't taste the lemon juice or the sugar, but it adds a subtle sweetness and the corn doesn't get overcooked and chewy."

"I've made this recipe at least 10 times," says Rick ab2006. "It really is perfect as written. If you have more than a few ears, bring the water back up to a slight boil. Turn off heat, lid on for 10 minutes. Drain and let it rest with the lid on until you want to eat. It holds well."

"I've made this at least 50 times now," according to Amber Tan. "It's my go to recipe for corn on the cob, and it's never failed me! I make it as written and put butter and salt over the top of the corn when done."

Editorial contributions by Corey Williams

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You can't go wrong with boiled corn on the cob - and this top-rated recipe is proof of that! You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics: Six ears of corn on the cob should be perfectly boiled after about 10 minutes in the covered pot.

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Smoked Wings
Barbecue chicken pizza
Steak
because they are good

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Hands down, the BEST way to cook chicken wings. Dry rubbed, smoked to perfection, basted with a bourbon bbq sauce, then charred until crispy!
This post is made in partnership with Traeger. As always, my opinions are my own.
Y'all. I officially have a new obsession. Smoking! I've always watched bbq competitions in awe as the pitmasters created absolutely masterpieces of deliciousness, and never thought I could create the same quality at home. I was wrong!

We have a Traeger wood pellet grill and OMG I'm in love. Not only does it yield the most amazing foods, but it's so incredibly easy to operate! This is coming from the woman who's never cooked a single thing on a traditional propane or charcoal grill, and wouldn't even know how to... so you know it's easy!

When Traeger reached out to partner with me, I was floored! And intimidated, but I figured it was time to put on my big girl pants, because I was going to learn how to smoke! These wings were my first foray into the world of smoking, and literally the next day I was texting my husband about alllllll the things I was planning to smoke. It's a LONG list.

My inspiration for these bad-ass wings comes from a local restaurant here called Broadway Barrel House. They have the most amazing smoked wings, that my husband and I get every single time we go there. I knew the wings there were dry rubbed and smoked, then slathered with a bourbon bbq sauce, so I set out to replicate that.

I already had a rub in mind, that I use on my epic dry-rubbed baked wings, and it works SO well with these smoked chicken wings too! Add in the homemade bbq sauce, and it's a winner! The bourbon bbq sauce is a little smoky, a little sweet, a little spicy, and a whole lot of amazing!

HOW LONG TO SMOKE CHICKEN WINGS AT 250 F DEGREES

It depends on how big the wings are. My wings were pretty big, so they took 2.5 hours. If they were on the smaller side, I think 2 hours or a little under that would work just fine. The magic number you're looking for is 165 F degrees internal temperature. As long as the wings hit that, you're good to go!

HOW TO SMOKE CHICKEN WINGS

First you'll want to select your wood. My smoker is a wood pellet grill, so I used hickory wood pellets. Hickory is a good all-purpose wood, but applewood, pecan or even cherry would work as well!

Preheat your smoker. All smokers are different, so consult your manual for specific directions. On a Traeger wood pellet grill, open the lid and select the SMOKE setting and let it preheat and smoke for 5-10 minutes.

Pick the perfect temperature. A lot of people smoke chicken wings at 225 F degrees, which will absolutely work. I chose 250 F degrees as that's what my favorite restaurant does.

Choose a smoking time. Depending on the size of your wings and the smoking temperature, this can take anywhere from 2 - 3 1/2 hours. Use a meat thermometer to check for an internal temperature of 165 F degrees to make sure the chicken wings are finished.

Crisp them up. Crank up your smoker as high as it goes and really crisp and char the wings. If you don't like how crispy they're getting, check out my 2 additional tips for crispy skin in the recipe notes section below.

Words can't even describe to you how incredibly delicious these wings are. They're incredibly smoky, with a sticky sweet/spicy glaze, and I'm telling you, you will NOT be able to just eat one! Make these smoked chicken wings for a party and watch them disappear!

HELPFUL TOOLS

OTHER GREAT CHICKEN WING RECIPES
Dry-Rubbed Baked Chicken Wings Slow Cooker Honey Buffalo Wings

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Bourbon BBQ Smoked Chicken Wings - The Chunky Chef

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This post is made in partnership with Traeger. As always, my opinions are my own. Y'all. I officially have a new obsession. Smoking! I've always watched bbq competitions in awe as the pitmasters created absolutely masterpieces of deliciousness, and never thought I could create the same quality at home.

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Cherrys
Fried Chicken
Sushi
Because THEY ARE AMAZING I LOVE THE TASTE

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Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. - Cheri Mason, Harmony, North Carolina

Total Time

Prep: 30 min. Bake: 25 min. + cooling

Ingredients

1-1/2 cups miniature marshmallows

2 cups all-purpose flour

2 cups sugar

1 teaspoon baking soda

1 cup butter, cubed

1 cup cherry-flavored cola

3 tablespoons baking cocoa

2 large eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

FROSTING:

3/4 cup butter, softened

1 cup confectioners' sugar

1 jar (7 ounces) marshmallow creme

2 tablespoons frozen cherry-pomegranate juice concentrate, thawed

Fresh sweet cherries with stems

Directions

Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper. Divide marshmallows between pans.

In a large bowl, whisk flour, sugar and baking soda. In a small saucepan, combine butter, cola and cocoa; bring just to a boil, stirring occasionally. Add to flour mixture, stirring just until moistened.

In a small bowl, whisk eggs, buttermilk and vanilla until blended; add to flour mixture, whisking constantly. Pour into prepared pans, dividing batter evenly. (Marshmallows will float to the top.)

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

For frosting, in a small bowl, beat butter and confectioners' sugar until smooth. Beat in marshmallow creme and juice concentrate on low speed just until blended.

Place one cake layer on a serving plate; spread top with 1 cup frosting. Top with remaining cake layer; spread with remaining frosting. Decorate with cherries.

Editor's Note: To frost sides as well as top of cake, double amounts for frosting.

Nutrition Facts

1 slice: 587 calories, 28g fat (17g saturated fat), 106mg cholesterol, 335mg sodium, 83g carbohydrate (61g sugars, 1g fiber), 4g protein.

Originally published as Coca-Cola Cake in Taste of Home June/July 2013

RECOMMENDED VIDEO

Follow along as we show you how to make these fantastic recipes from our archive.

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Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. - Cheri Mason, Harmony, North Carolina Total Time Prep: 30 min. Bake: 25 min.

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Smoked brisket sandwich
venison
smoked BBQ pulled pork

The best foods come off the smoker.

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Our tried and true Easy Smoked Brisket Recipe with step by step instructions and how to get a smoky, tender and juicy beef brisket every time. We cook brisket at least twice a month and have perfected the easiest method for the best brisket ever.
Brisket has become my number one favorite thing to eat. It makes the best barbecue sandwiches and then we enjoy great dishes like brisket tacos , Brisket Nachos, Jalapeno Poppers with Brisket and Bacon, Brisket Taquitos and Christmas Brisket Fried Rice.

Easy Smoked Brisket

I have used many methods to cook brisket but this one is my favorite. It's my husband's top secret recipe and I've finally got the steps down and the photos to share with you. Finally!

How To Make Easy Smoked Brisket:

Mix together the dry rub with brown sugar, Mrs Dash Seasoning, granulated garlic, black pepper and kosher salt.

Remove brisket from packaging and pat dry with paper towels.

Place on a large baking sheet or cutting board.

Pour olive oil over brisket and half of dry rub.

Using a large fork or a knife, pierce meat all over and work oil and rub down into the meat.

Prepare grill with hickory or oak wood for smoking. Ideal temperature is 250 degrees.

Place brisket on the grill and smoke for 3 hours, maintaining the 250 degree temperature.

Remove brisket from grill and place on a large piece of heavy duty foil on a baking sheet.

Sprinkle remaining rub over entire meaty surface.

Wrap foil to make a sealed packet.

Place in a 250 degree oven and bake for 30 minutes per pound.

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How to Slice and Store Brisket:

You can serve the brisket immediately out of the oven or if you are making ahead, wrap tightly in plastic wrap and then foil. The plastic wrap will seal in the moisture and juices.

Chilled brisket will yield the best, uniform slices. You can use a sharp knife or a meat slicer for really thin slices.

Brisket will be tender enough to shred immediately or after refrigerating.

Brisket will keep if well wrapped in the refrigerator up to 5 days.

How to Reheat Brisket:

I like to add a little of my Dr Pepper Barbecue Sauce or Jalapeno Barbecue Sauce to a skillet and add the brisket slices and just get them hot enough that the barbecue coats the meat. It seriously doesn't get any better than this.

Add a spoon or two of creamy coleslaw and you are in barbecue brisket heaven.

You can also add to a dry skillet or add a little beef broth to reheat.

With three hours of smoking, you are going to get all of the smoky flavor that you need. I like to pop it in the oven at that point to finish cooking and become so tender that it just melts in your mouth.

It doesn't get any easier than this and it rivals any smoked brisket that I've had in Texas barbecue restaurants.

Brisket can be a very affordable option for entertaining. Try to get one that is trimmed well. I can usually find them in the range of $1.50-$2.50 per pound which in comparison to buying from the local barbecue joint at $13 per pound. That is quite a savings and I promise this method is just as good, if not better.

If you are looking for a traditional Corned Beef Brisket, try this one from Will Cook for Smiles!

Brisket is perfect for summer cookouts, July 4th parties, and just any celebration or get together with friends and family.

Delicious Dishes to Complete Your Meal:

More Grilling Recipes to Check Out:

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more from missinthekitchen you might enjoy!

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Our tried and true Easy Smoked Brisket Recipe with step by step instructions and how to get a smoky, tender and juicy beef brisket every time. We cook brisket at least twice a month and have perfected the easiest method for the best brisket ever. Brisket has become my number one favorite thing to eat.

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Grilled Brat burgers, Breaded Cheese Curds, and Salad with ranch dressing.
Because they are all really delicious!

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Brat Patties 4 oz. - Johnsonville Foodservice

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A 4.00-inch diameter, 4oz ground pork patty, seasoned with traditional bratwurst herbs and spices. Frozen fresh and ready to cook.

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crab, potatoes, strawberries there are different ways to prepare those foods.

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Crabmeat is a favorite in this part of the country. It gives twice-baked potatoes great flavor, and the onions add zip-potato lovers rave about them.

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My three foods are mac 'n' cheese, chicken, eggs. These are foods that I enjoy making and have for a long time.

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A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient! -Cheryl Johnson, Plymouth, Minnesota

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A package of frozen potatoes makes this hash brown egg casserole simple to prepare. Featuring bacon and cheddar cheese, this easy egg bake is tasty breakfast or brunch fare. You can even make it the night before, keep in the fridge and bake the next morning-so convenient!

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dear loin
pasta salid
sushi

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Bacon-Wrapped Venison Tenderloin with Garlic Cream Sauce Recipe

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Venison tenderloins trimmed into roasts are wrapped in bacon slices, roasted, and served with a creamy mushroom sauce in this elegant recipe.

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steak
potatoes
sushi
because they are my favorite

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Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal.

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steak
chicken and white rice soup
smoke wings
All of them taste really good

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Grilled Steak & Shrimp slathered in garlic butter makes for the BEST steak recipe! Surf And Turf right at home!

An incredible easy to make gourmet steak dinner that tastes like something out of a restaurant! Garlic Butter Grilled Steak & Shrimp recipe is ready on the table in less than 15 minutes. Easy to make and PERFECT for the barbecue, or grill inside using a grill pan!

SURF AND TURF

Tips for Perfect Grilled Steak

Set up the grill - at least 15 minutes before you start grilling. Start with clean grill plates to prevent steaks from sticking when flipping.

Preheat grill or barbecue - Your grill needs to be HOT! At least 450°F (230°C) to get a good sear and a crispy edges. Find the hottest areas by carefully and slowly waving your hand 6 inches above the grill plates.

Lightly oil - Using tongs, lightly grease grill plates with a folded paper towel dipped in oil.

Pat steaks dry - Let steaks sit out at room temperature for 15 minutes, then pat dry with paper towel to ensure the perfect sear. Season with salt and pepper, plus anything else you like: paprika, chili powder, cumin, garlic powder, etc.

Flip with tongs - Use a pair of tongs instead of a barbecue fork to avoid piercing holes in the meat and releasing crucial juices. Flip only once during cook time to give them time to form that beautiful crust. You'll know they are ready when they easily lift off the grill.

Slather with garlic butter - the BEST part about this recipe. You can grill your steaks AND have delicious melted garlic butter running down them, infusing them with so.much.flavour. You're going to use half here, saving the rest for your shrimp.

Rest - Allow steaks to rest for a good 5 minutes before slicing to let the juices settle before serving.

While steaks are resting, grill your shrimp, brushing them with the remaining butter. Get ready for a flavour explosion.

How can you tell if grilled steak is done?

Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare - 140°F (60°C) internal temperature

Medium-rare steaks. Steaks with a soft and springy feel will be medium rare - 145°F (63°) internal temperature

Medium steaks. Steaks with a springy feel will be medium (bounce back up fast) - 160°F (70°) internal temperature

Well done steaks. Firm steaks are well done - 170°F (76°) internal temperature

I recommend removing steaks off the grill when they are around 5° below desired doneness as they continue cooking while resting!

How to grill shrimp?

Reduce heat to medium and grill your shrimp for 5-6 minutes, depending not the size and thickness of your shrimp. Flip each one halfway through cook time, grilling until they turn nice and pink in colour while white and opaque on the inside.

What to serve with steak and shrimp

Grilled asparagus is my favourite side! Grilled Brussels sprouts, zucchini or broccoli are just as good!

What wine goes well with this steak recipe?

I choose a white wine to go with this. A light Chardonnay or Pinot Gris pairs really well. I also love a chilled glass or Rosé.

Looking for more steak recipes? Try these!

Creamy Garlic Shrimp and Steak
Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Mexican Grilled Steak ( Carne Asada)

GRILLED STEAK AND SHRIMP VIDEO

Grilled Steak & Shrimp (SURF AND TURF) slathered in garlic butter makes for the BEST steak recipe! A gourmet steak dinner that tastes like something out of a restaurant, ready and on the table in less than 15 minutes.

For steaks, you can use Strip, Sirloin, Rib eye, T-bone, Eye fillet, Scotch fillet or Porterhouse steaks.

Tail on or off shrimp are fine. If grilling frozen shrimp, thaw first and pat dry with paper towel before grilling.

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An incredible easy to make gourmet steak dinner that tastes like something out of a restaurant! Garlic Butter Grilled Steak & Shrimp recipe is ready on the table in less than 15 minutes. Easy to make and PERFECT for the barbecue, or grill inside using a grill pan!

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Scrambled eggs, Tater Tot Casserole, and 7 layer salad with berries. I love thee foods, and they give a good balance of all the food groups.

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Truly the BEST Tater Tot Casserole recipe around! Layers of amazing flavor combine for an easy and delicious dinner any night of the week! This fantastic casserole recipe will quickly become a family favorite!

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Pizza, spaghetti, and salad because I know I like these foods and wouldn't get sick of them.

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There's nothing like classic spaghetti and meat sauce to bring people together around the dinner table. This homemade spaghetti sauce with ground beef recipe will satisfy all your comfort food cravings.

How to Make Spaghetti Sauce with Ground Beef

Restaurant-worthy spaghetti sauce with ground beef is just a few steps away. You'll find the full recipe below, but here's a brief overview of what you can expect:

Cook Beef and Veggies

Cook ground beef in a saucepan over medium-high heat with garlic, onion, and green pepper. Stir until the meat is brown and crumbly. The vegetables should be tender.

Add Tomato Products and Season

Stir diced tomatoes, tomato sauce, and tomato paste into the beef mixture. Add oregano, basil, salt, and pepper. Simmer until thick and aromatic, then serve over cooked spaghetti noodles.

Troubleshooting Spaghetti Sauce

If your spaghetti sauce didn't turn out exactly how you wanted it to, don't worry! There's probably an easy fix.

How to Thicken Spaghetti Sauce

This recipe should result in a perfectly thick spaghetti sauce. But things happen! If you somehow end up with a runny consistency, there are a few ways to thicken it. You could simmer the sauce for a few more minutes - this will reduce some of the liquid and leave you with a thicker sauce.

For a quicker fix, make a slurry with one part water and one part cornstarch. Stir the slurry slowly into the sauce until you've reached the desired thickness.

What Herbs to Add to Spaghetti Sauce

This top-rated recipe calls for garlic, oregano, basil, salt, and pepper. However, you can certainly adjust, eliminate, or add seasonings to suit your taste. To make this spaghetti sauce your own, you could add parsley or spice things up with crushed red pepper. Just remember to taste the sauce every time you add an ingredient so you don't accidentally add too much or too little.

How Long to Simmer Spaghetti Sauce

We love the texture and flavor of this spaghetti sauce when it simmers for about an hour. If you'd like your sauce a little thinner, reduce the time a bit. Meanwhile, if you like it a little thicker, let it simmer for a bit longer.

What Goes With Spaghetti?

Looking for something delicious to pair with your spaghetti and meat sauce? Try one of these irresistible ideas:

Toasted Garlic Bread
Panzanella Salad
Caesar Salad Supreme
Quick and Easy Garlic Broccoli with Parmesan
Sauteed Zucchini

How Long Does Spaghetti Last In the Fridge?

Store your cooked noodles and your spaghetti sauce with ground beef separately. The spaghetti noodles will last for up to 5 days in an airtight container in the fridge. The ground beef sauce, meanwhile, will last for 3 to 4 days in an airtight container in the fridge.

Can You Freeze Spaghetti Sauce?

Yes! You can absolutely freeze spaghetti sauce. It's a great way to deal with leftovers and meal prep at the same time. To freeze spaghetti sauce, ladle it into zip-top freezer bags in serving-sized portions. Squeeze out the excess air, seal, label with the date, lay flat in the freezer, and freeze for up to six months.

How to Reheat Frozen Spaghetti Sauce

Refrigerated spaghetti sauce can be reheated in a couple different ways. Microwave in 10-second increments (stirring between increments) or reheat on the stove, stirring frequently.

Thaw frozen spaghetti sauce in the fridge overnight. Reheat thawed sauce on the stove, stirring frequently.

Allrecipes Community Tips and Praise

"Very good 'go-to' recipe for traditional spaghetti sauce," according to Polly G. "I had all the ingredients on hand and the flavor was great - even better the next day. It made a good batch so I was able to freeze some for a quick dinner. I'll definitely be making this again!"

"What more can I say about this recipe that hasn't already been said," raves sheribdb. "I did toss in some fresh mushrooms, but otherwise it's perfect just the way it is. It's absolutely delicious!"

"I've been looking for a simple yet robust sauce to try," says Stellar912. "This is perfect! And with all the ingredients on hand, this was easy. I added two onions and a huge green pepper because I like my sauce zesty."

Editorial contributions by Corey Williams

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Homemade Spaghetti Sauce with Ground Beef

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Top spaghetti or your favorite pasta with this mom's meaty spaghetti sauce that's oh-so easy to make, and ready in just over an hour.

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cheeseburger, salad, and spaghetti because they taste good.

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There's nothing like classic spaghetti and meat sauce to bring people together around the dinner table. This homemade spaghetti sauce with ground beef recipe will satisfy all your comfort food cravings.

How to Make Spaghetti Sauce with Ground Beef

Restaurant-worthy spaghetti sauce with ground beef is just a few steps away. You'll find the full recipe below, but here's a brief overview of what you can expect:

Cook Beef and Veggies

Cook ground beef in a saucepan over medium-high heat with garlic, onion, and green pepper. Stir until the meat is brown and crumbly. The vegetables should be tender.

Add Tomato Products and Season

Stir diced tomatoes, tomato sauce, and tomato paste into the beef mixture. Add oregano, basil, salt, and pepper. Simmer until thick and aromatic, then serve over cooked spaghetti noodles.

Troubleshooting Spaghetti Sauce

If your spaghetti sauce didn't turn out exactly how you wanted it to, don't worry! There's probably an easy fix.

How to Thicken Spaghetti Sauce

This recipe should result in a perfectly thick spaghetti sauce. But things happen! If you somehow end up with a runny consistency, there are a few ways to thicken it. You could simmer the sauce for a few more minutes - this will reduce some of the liquid and leave you with a thicker sauce.

For a quicker fix, make a slurry with one part water and one part cornstarch. Stir the slurry slowly into the sauce until you've reached the desired thickness.

What Herbs to Add to Spaghetti Sauce

This top-rated recipe calls for garlic, oregano, basil, salt, and pepper. However, you can certainly adjust, eliminate, or add seasonings to suit your taste. To make this spaghetti sauce your own, you could add parsley or spice things up with crushed red pepper. Just remember to taste the sauce every time you add an ingredient so you don't accidentally add too much or too little.

How Long to Simmer Spaghetti Sauce

We love the texture and flavor of this spaghetti sauce when it simmers for about an hour. If you'd like your sauce a little thinner, reduce the time a bit. Meanwhile, if you like it a little thicker, let it simmer for a bit longer.

What Goes With Spaghetti?

Looking for something delicious to pair with your spaghetti and meat sauce? Try one of these irresistible ideas:

Toasted Garlic Bread
Panzanella Salad
Caesar Salad Supreme
Quick and Easy Garlic Broccoli with Parmesan
Sauteed Zucchini

How Long Does Spaghetti Last In the Fridge?

Store your cooked noodles and your spaghetti sauce with ground beef separately. The spaghetti noodles will last for up to 5 days in an airtight container in the fridge. The ground beef sauce, meanwhile, will last for 3 to 4 days in an airtight container in the fridge.

Can You Freeze Spaghetti Sauce?

Yes! You can absolutely freeze spaghetti sauce. It's a great way to deal with leftovers and meal prep at the same time. To freeze spaghetti sauce, ladle it into zip-top freezer bags in serving-sized portions. Squeeze out the excess air, seal, label with the date, lay flat in the freezer, and freeze for up to six months.

How to Reheat Frozen Spaghetti Sauce

Refrigerated spaghetti sauce can be reheated in a couple different ways. Microwave in 10-second increments (stirring between increments) or reheat on the stove, stirring frequently.

Thaw frozen spaghetti sauce in the fridge overnight. Reheat thawed sauce on the stove, stirring frequently.

Allrecipes Community Tips and Praise

"Very good 'go-to' recipe for traditional spaghetti sauce," according to Polly G. "I had all the ingredients on hand and the flavor was great - even better the next day. It made a good batch so I was able to freeze some for a quick dinner. I'll definitely be making this again!"

"What more can I say about this recipe that hasn't already been said," raves sheribdb. "I did toss in some fresh mushrooms, but otherwise it's perfect just the way it is. It's absolutely delicious!"

"I've been looking for a simple yet robust sauce to try," says Stellar912. "This is perfect! And with all the ingredients on hand, this was easy. I added two onions and a huge green pepper because I like my sauce zesty."

Editorial contributions by Corey Williams

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Homemade Spaghetti Sauce with Ground Beef

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Top spaghetti or your favorite pasta with this mom's meaty spaghetti sauce that's oh-so easy to make, and ready in just over an hour.

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Salad, Mimi's Chicken, Broccoli Cheddar Soup. These are foods that my family cooks a lot and are good on any day. The Mimi's chicken is from my moms Not so Strictly Vegetarian Cook book.

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Not only is this satisfying chicken over rice easy to fix, it tastes fantastic. And it has plenty of nicely spiced sauce. -Susan Adair, Somerset, Kentucky

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Strawberries, sushi, pancheros

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1. Shrimp Diablos https://www.asweetpeachef.com/shrimp-jalapeno-poppers-recipe/
2. Potatoes
3. Ceasear Salad

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Mac n Cheese
Strawberries
Ham and cheese potatoes casorole
these are my favorite foods and most common in my house,

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Cheesy Ham and Scalloped Potatoes: Leftover ham shines in a simple ham and potato casserole made with sliced potatoes and a homemade sharp cheddar cheese sauce. This recipe for scalloped potatoes and ham is great as a side dish or a main course when served with a side of veggies .
Every once in awhile I strike gold when I least expect it. Cheesy Scalloped Ham and Potatoes was one of those times.

I am always in my kitchen dreaming up new recipes and many times we have something new and delicious like Sweet Potato Nachos or Southwestern Quesadilla Salad, and other times we have disasters-I just don't share those!

But there are still the days when I am stumped as to what to make my family for dinner.

I typically have a weekly game plan, but there are times, many times, plans change.

I forgot to take out chicken from the freezer or after-school activities run longer than planned- you know how it goes.

Last week it rained on my grocery day. Just like my sweet puppy, I hate to go out in the rain. And I am spoiled. I live in an area where the sun shines more than it doesn't. So if it happens be raining and I have enough food to change-up my shopping day, you better believe that I refuse to put my rain boots on.

On this particularly gloomy day, I checked around in my pantry and found some potatoes leftover from a huge 10 pound Costco special and some leftover Balsamic Fig Glazed Ham pushed to the back of the fridge.
Hmmm, how did that get overlooked? I was wanting to make ham sandwiches earlier that week and thought the ham was gone. I can be blind at times.
Well lucky for us, the leftover ham became the inspiration to:

My dad always made scalloped potatoes when my mom prepared ham. However, I did not have enough ham to serve on the side of the potatoes-so let's put it into the homemade scalloped potatoes, I thought to myself.

And I decided instead of my Dad's traditional butter sauce, I wanted a cheese sauce.

My kids would want a cheese sauce. YOU want a cheese sauce! Don't you?!

Oh yes, the ham gets slathered in cheese and a bit crispy on top. Now I was onto something.

So my humble leftovers became Cheesy Ham and Potato Bake. My strike of gold. My ticket to praise from my family.

You need these Cheesy Scalloped Potatoes with Ham in your life. You need to strike some gold yourself. You need to hear that praise. It is so much better than just a serving of ham with scalloped potatoes.

A Few Notes on Scalloped Potatoes with Ham Recipe:

My 6 cups of sliced potatoes was between 2 and 3 pounds or 3 large potatoes. I find it is easier for you to measure the potatoes after slicing by cups-unless you happen to have a kitchen scale 😉

If you like your potatoes really fall apart tender, you can parboil the potatoes whole for 7-9 minutes and then slice any layer in your casserole. This step is not necessary but does make the potatoes very creamy and falling apart tender.

I used my 2 1/2 quart oval dish but any 2-3 quart casserole dish will work as long as it is deep enough to pour the cheese sauce over.

I love to use sharp cheddar cheese in this Cheesy Ham Bake for really pronounced cheese flavor, but if you have swiss, colby, or even mozzarella-use that.

After pouring the cheese sauce over the potatoes, use your hands to push the potatoes and ham into the cheese sauce before baking. This ensures that the nothing dries out.

The paprika sprinkling on top is COMPLETELY optional. It just adds color.

Ham and Scalloped Potatoes Recipe:
More Recipes Featuring Leftover Ham: Grilled Monte Cristo with Fresh Blackberry Sauce Pretzel Crusted Chicken Cordon Bleu Ham and Swiss Loaf with Horseradish Honey Glaze This post was featured on Meal Plan Monday.

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Cheesy Ham and Scalloped Potatoes: Leftover ham shines in a simple ham and potato casserole made with sliced potatoes and a homemade sharp cheddar cheese sauce. This recipe for scalloped potatoes and ham is great as a side dish or a main course when served with a side of veggies .

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Mac 'n' Cheese, grilled chicken, strawberries. I've grown up on these foods and enjoy the tastes and textures.

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This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish! Looking for other comfort food dishes? Check out my Homemade Sloppy Joes, Creamy Broccoli Cheddar Soup, Crockpot Meatloaf, and Homestyle No-Boil Mashed Potatoes!
BAKED MAC AND CHEESE

Baked mac and cheese. It's nearly the universal comfort food, and there are SO many variations! In fact, I almost didn't post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.

Of course, there's no "right" way or "wrong" way, so I'm here sharing the way I like to make my mac and cheese (the way my family loves it too).

HOW TO MAKE MAC AND CHEESE

If you've never made homemade mac and cheese before, it can seem a bit daunting. But don't worry, we'll break it down and take it step by step!

Boil the pasta, drain.

Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.

Cook the sauce until it's nice and thick.

Add in shredded cheeses, stir well.

Combine cheese sauce with cooked pasta.

Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese.

Top with the rest of the mac and cheese, top with more shredded cheese.

Bake and prepare to thoroughly enjoy!

COOKING TIPS FOR BAKED MAC AND CHEESE

Boiling the pasta - cook the pasta less than you normally would. I like to boil my elbow pasta for between 4 and 5 minutes. The pasta will continue to cook in the oven, and you don't want it to get mushy.

Use room temp liquids - if you can... cold liquids generally take longer to thicken than warmer ones. I usually set my milk and half and half out while the water for the pasta is coming up to a boil.

The cheeses - use your favorites! Our personal favorites are the cheddar and gruyere used in this recipe, but you can be very creative with the cheese selection here. Mozzarella, gouda, smoked gouda, swiss, monterey jack, colby jack, colby. There are plenty of reader comments down below the recipe that talk about the cheeses they used!

Shred your own - I know it's a pain, and it's SO tempting to use the pre-shredded cheese in the bags. But those bags of cheese contain a starchy substance that keeps the cheese from clumping... which also prohibits it from melting as well as it should.

VARIATIONS OF MAC AND CHEESE

Bacon - if you love bacon, feel free to add some crispy, crumbled bacon to the topping, or even inside the mac and cheese as well!

Stovetop - if you'd prefer not to bake this mac and cheese, you don't have to! Make sure you boil your pasta until al dente (check the packaging for correct times), and you'll only need about 3 - 3 1/2 cups of cheese total. No need to layer the pasta and cheese, just add all the cheese to the sauce, then combine with the pasta.

Different Toppings - I'm a huge fan of the cheese layer on top, since it gets nice and crispy, but we also love tossing 1 cup of panko with 2 Tbsp of melted butter and using that as a topping. 1 cup of crushed Ritz crackers with 2 Tbsp of butter work amazingly well too!

Different Baking Times - the recipe calls for a lower baking temperature and time, but most of the time I find myself adjusting that based on my family's tastes. I like to bake this mac and cheese at 350 F degrees for 30 minutes, then broil for 2-3 minutes to get that glorious cheesy "crust".

MAKING MAC AND CHEESE AHEAD OF TIME

Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.

Before baking, let dish sit on counter for 30 minutes.

Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

As a caveat, this recipe, as with most mac and cheese recipes, loses some of it's creaminess when made ahead. This dish has been tested when made right away, which yields the best results. I would increase the amount of sauce slightly if you need to make this recipe ahead of time.
STORING MAC AND CHEESE

Any leftovers need to be refrigerated and covered tightly. Mac and cheese can be stored this way for 3-4 days.

To reheat, stir in a little bit of milk or cream and microwave partially covered with plastic wrap. Stir often as it reheats.

SPECIAL EQUIPMENT USED IN THIS RECIPE

Box Grater - remember, the best mac starts with freshly shredded cheese!

BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS' COMMENTS!

AND DON'T FORGET, IF YOU'VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING!

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

(hover over # to adjust)

This baked mac and cheese is a family favorite recipe, loved by children and adults.
Post has been updated in September 2019 with new photos and additional information.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

1. Please feel free to add additional seasonings per your tastes, this is a base recipe that you can change up to make your own. Garlic powder, onion powder, ground mustard, smoked paprika, and hot sauce are some favorites of ours to add.

2. To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.

3. To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.

Mac and Cheese can be made ahead:

Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead.

Before baking, let dish sit on counter for 30 minutes.

Bake at recipe temperature for 25-35 minutes, until hot and bubbly.

Preheat oven to 325 degrees F and grease a 3 qt baking dish (9x13"). Set aside.

Bring a large pot of salted water to a boil. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Drain and drizzle with a little bit of olive oil to keep from sticking.

While water is coming up to a boil, shred cheeses and toss together to mix, then divide into three piles. Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.

Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand. Cook for approximately 1 minute, whisking often. Slowly pour in about 2 cups or so of the half and half, while whisking constantly, until smooth. Slowly pour in the remaining half and half and the whole milk, while whisking constantly, until combined and smooth.

Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency. It should almost be the consistency of a semi thinned out condensed soup.

Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.

In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully. Pour half of the pasta mixture into the prepared baking dish. Top with 1 1/2 cups of shredded cheeses, then top that with the remaining pasta mixture.

Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.

FIVE CHEESE VARIATION:

Replace cheese amounts with the following:

2 cups cheddar cheese, shredded

1 cup Colby cheese, shredded

1 cup Muenster cheese, shredded

1 1/2 cups Gruyere cheese, shredded

1/2 cup mozzarella cheese, shredded

FOR A CRUNCHIER TOPPING AND FIRMER CONSISTENCY:

Prepare recipe as directed but bake at 350 or 375 F degrees for 20-30 minutes. Broil at the end of baking for approximately 2-5 minutes, until golden brown and crunchy.

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Creamy Baked Mac and Cheese (Contest-Winning!) - The Chunky Chef

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Deliciously rich and gooey, this baked mac and cheese is creamy, comforting, and PERFECT for the holidays, as well as a comforting family dinner!

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Rice pudding, fruit cup, and chicken noodle soup. I chose these 3, because rice pudding is my comfort food that I eat whenever I want something that makes me think of my grandma, fruit cup because it's a healthier desert, and chicken noodle soup because it is a great meal to have on a cold winter day.

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Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert.

This Old-Fashioned Rice Pudding tastes just like the KozyShack Rice Pudding I like to buy at the grocery store, only better since it is made from all natural ingredients. This is a stove-top version with just the right amount of sweetness. Only 1/2 cup of sugar is added and most of the sweetness comes from the milk cooking down.

It takes a minimum of 50 minutes to get the thickness and texture right. You'll know it's done when it's about the consistency of yogurt. It will thicken up more as it cools, but you stir in a little more milk just before serving to loosen it up some.

No need to go out and buy a bag of short grain or medium grain rice. This Old-Fashioned Rice Pudding cooks prefectly with long grain rice.

Only 5 ingredients needed to make this amazing dessert: milk, sugar, salt, long grain rice, and vanilla extract.

The key to this rice pudding is a very high ratio of milk (a full 6 cups) to rice (just 1/2 cup). You may think when you start that there's no way it will thicken up enough but it magically does.

This Old-Fashioned Rice Pudding has just the right amount of vanilla fllavor and you can sprinkle some cinnamon on top for extra flavor if you wish or add raisins if that's your jam.

More Old-Fashioned Desserts

Watch the short video below to see how easy this recipe is to make.

Want to Save This Recipe?

Recipe Source: Cook's Country Magazine
Disclosure: This post contains affiliate links.

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Old-Fashioned Rice Pudding is so creamy with the perfect texture and sweetness. Only a handful of ingredients and a little patience are needed to make this old time favorite dessert. This Old-Fashioned Rice Pudding tastes just like the KozyShack Rice Pudding I like to buy at the grocery store, only better since it is made from all natural ingredients.

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Pomegranate, Chicken and Rice,
Pizza. They all taste good.

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This Chicken and Rice Recipe is one of my most favorite comfort foods and is simple to prepare.

Each of us have those certain dishes that never require following a recipe. The flavors mingle in your mind. They're just part of you and what you know. Out of habit and familiarity, the dish materializes before your eyes. Kind of like a dance you've always danced. You don't think about it. You just do it.

No precise measuring. No fancy techniques. No strict timers or guidelines. And then it's complete.

Dishes like these are usually our comfort foods. Food we've grown up with. Comfort derived not just from the enjoyment of eating the food itself but from the process of doing something routine, regular, and familiar.

This dish of Chicken and Rice recipe is that kind of comfort food for me. Having grown up with it, watching my grandmothers, and mother make it, and now being able to share it with my family is a pleasure. It's special. Not to mention super yummy. My daughter requests this along with the regularly. And one day she'll learn to make it for her family too.

Here in the south Chicken and Rice is a regional favorite, and you'll find as many versions as there are different southern accents. Particularly in the Low Country in South Carolina, Chicken and Rice may be referred to as Chicken Bog or Chicken Pileau (or perlow, or pilau, or perlieu?). While each may have a slight variation in ingredients (some recipes may include sausage and/or wine), all have two things in common: chicken that's been cooked in a pot of it's own broth until it's falling off the bone, and rice added to soak up all the broth-y goodness.

I don't know what the higher ups in all things food would call this version that I'm sharing with you, but we call it Chicken and Rice. And that suits me just fine.

I've been cooking this Chicken and Rice recipe for years, and, as I said, I don't really follow a recipe. But the last few times I've made it I've taken notes so it could be shared with you. The recipe follows but please make it your own. It's a basic rendition but sure to please. The ingredients are simple: a whole chicken, rice, celery and onion are the main ingredients, with the addition of a few seasonings. The process is pretty simple as well. I put mine together similar to a risotto.

After the chicken has cooked and the meat is falling off the bone (at least an hour, but the more the bettah), remove the chicken and let cool slightly in order to debone. While the chicken is cooling I usually let the broth reduce a bit more. When chicken is deboned, I remove all of the broth (or use another large pot) and put about 6 cups of broth back into the pot with 3 cups of rice and the deboned chicken. Add additional salt and pepper, cover and simmer on low for 15 minutes. Stir rice and add another cup of broth, cover and cook an additional 5 minutes. Continue the process by simmering covered and stirring in more broth every 5 minutes or so, until rice is done. Add additional salt and pepper to taste.

Result? A smooth, creamy and tasty Chicken and Rice. And a wonderful smelling house!
I sure hope you enjoy it as much as we do and that it brings you a measure of comfort too.
One note: If you don't own a or large cast iron pot, this would be a good recipe to test drive one with. They are such a all-around good item to have for a well-stocked kitchen.
Chicken and Rice Recipe

(This post contains affiliate links.)

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This Chicken and Rice Recipe is one of my most favorite comfort foods and is simple to prepare. Each of us have those certain dishes that never require following a recipe. The flavors mingle in your mind. They're just part of you and what you know.

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Pizza, pasta, mash potatoes
All these foods taste good and people I know make them good

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A great recipe for homemade pizza dough and sauce. The sauce is especially good. Top with whatever you like.

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Shepards pie, Steak, and Salad.
They taste really good and are all healthy/nutritious.

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Shepherd's pie comes to us from England, and is traditionally made with lamb or mutton. Here in the states we are more of a beef eating culture than a lamb eating one, and when one is served "shepherd's pie" here, it is most often made with ground beef.

What Is Shepherd's Pie?

In England (and Australia and New Zealand) they would call the beef dish a "cottage pie" and the lamb dish "shepherd's pie".

Regardless of what you call it, a shepherd's pie is basically a casserole with a layer of cooked meat and vegetables, topped with mashed potatoes, and baked in the oven until the mashed potatoes are well browned.

When you dig in you get a spoonful of mashed potatoes, some crispy bits, meat, and vegetables all in one bite. It's pure comfort food.

What follows is a simple recipe for a ground beef version of Shepherd's Pie. The original recipe comes from my friend Frances Hochschild, and her mother (thanks Frannie!).

Recipe Variations

Put a layer of creamed corn between the ground beef and the mashed potatoes.

Sprinkle grated cheddar cheese over the top of the mashed potatoes before baking.

Make It Ahead

The beef mixture can be made up to 2 days ahead of time and stored in an airtight container in the fridge. Or make the whole casserole ahead, cover the dish with plastic wrap, and store in the fridge for up to a day. Let it sit out on the counter while the oven preheats, then add a few minutes to the bake time.

Freezing Shepherd's Pie

You may be concerned about freezing shepherd's pie because potatoes don't always do well in the freezer. Because of the added fat in the mashed potatoes, this casserole freezes really well. Freeze for up to 3 months using the instructions in the link below.

More Ways to Eat Shepherd's Pie

1. Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes).

2. While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook until tender, about 6 to 10 minutes.

If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do.

If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.

3. Add the ground beef, then the Worcestershire sauce and broth:

Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Drain the pan of excess fat, if necessary (anything more than 1 tablespoon). Season with salt and pepper.

Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Taste the cooked filling and, if needed, add more salt, pepper, Worcestershire, or other seasonings of your choice.

4. Mash the cooked potatoes:

When the potatoes are done cooking (a fork can easily pierce), remove them from the pot and place them in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher, taste, and adjust seasonings with salt and pepper.

5. Layer the meat mixture and mashed potatoes in a casserole dish:

Spread the cooked filling in an even layer in a large baking dish (such as a 9 x 13-inch casserole.

Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes.

6. Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown.

(Be careful when broiling using Pyrex or glass dishes, they have been known to shatter under the high heat of the broiler. It's not a worry if you are using a ceramic or metal casserole dish.)

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Make This Easy Shepherd's Pie For a Comforting One-Dish Supper

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Favorite shepherd's pie recipe, a classic casserole of Britain and Ireland done American-style. Cook ground beef and savory vegetables, top with mashed potatoes, and bake to perfection.

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Beef stroganoff
breaded tenderloin
strawberry shortcake
all my faves

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Learn how to make homemade beef stroganoff in under an hour. Our beef stroganoff recipe is easy, comforting and perfect for weeknight dinners.