Before diving into the cowboy beans recipe, let’s talk about some fantastic dishes to pair it with for a complete meal. Consider serving these beans alongside some cornbread, which can soak up the rich molasses sauce. Coleslaw is another great option, providing a refreshing crunch that balances the sweetness of the beans. For something heartier, grilled sausages make an excellent pairing, adding a smoky complement.

Today I’m thrilled to share one of my ultimate comfort dishes: Cowboy Beans with Molasses. Imagine a combination of beans and savory meat all cooked slowly to perfection, enveloped in a deep molasses sauce. 

Whether you’re hosting a backyard barbecue, a family potluck, or just want a one-pot meal that’ll fill you up and warm your soul, this dish has got you covered. And guess what? It’s much easier to whip up than you might think.

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What Are Cowboy Beans with Molasses?

Cowboy Beans with Molasses are a savory and sweet dish traditionally made with a mix of different beans, ground meat, and smoky bacon, all cooked in a rich, molasses-infused sauce. The blend of tangy, sweet, and smoky flavors is what makes this dish irresistible. Originating from the hearty meals of American cowboys, this dish is a nod to rugged frontier cooking but with a gourmet twist.

Why This Recipe Works?

Flavor Complexity: The combination of molasses, bacon, and ground beef creates a deep, flavorful dish that’s both sweet and savory.

Easy To Make: Despite its complex taste, this recipe is straightforward, requiring minimal hands-on time.

Versatility: You can tailor the spice level to your preference or experiment with different types of beans.

Meal Prep Friendly: Make a big batch, and enjoy it throughout the week. It stores and reheats well, making it a great option for busy people.

Ingredients You’ll Need To Make This Dish

• 2 yellow onions, diced into ½-inch pieces (about 2 cups)
• 1 pound bacon, crisped and chopped into ½-inch pieces
• 2 tablespoons bacon fat
• 1 pound ground beef, browned and crumbled
• 3 cans (14 ounces each) kidney beans
• 3 cans (14 ounces each) navy beans
• 3 cans (14 ounces each) baked beans
• 1 cup packed light brown sugar
• 1 cup tomato sauce
• ½ cup blackstrap molasses
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika

How to Make Cowboy Beans with Molasses

Step 1: Prep Your Ingredients

Start by prepping all your ingredients. Chop the onions and bacon into ½-inch pieces. Open and drain the cans of beans.

Step 2: Cook the Bacon

In a large pot, cook the bacon pieces over medium heat until they are crispy. Remove the bacon and set it aside, but leave about 2 tablespoons of bacon fat in the pot.

Step 3: Sauté the Onions

Add the diced onions to the bacon fat in the pot. Cook them until they are soft and translucent, about 5-7 minutes.

Step 4: Brown the Ground Beef

Add the ground beef to the pot with the onions. Cook until the beef is browned and crumbled, breaking it up with a spatula as it cooks. Drain any excess fat if necessary.

Step 5: Combine Ingredients

Add all the beans, tomato sauce, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and smoked paprika to the pot. Stir to combine thoroughly.

Step 6: Simmer

Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally.

Step 7: Add Bacon

Once the stew has thickened and the flavors have melded together, stir in the crispy bacon pieces. Simmer for an additional 5 minutes and then remove from heat.

Step 8: Serve

Serve hot, and enjoy! Cowboy Beans with Molasses are best enjoyed fresh off the stove, but they taste even better the next day.

Tips & Tricks

• Don’t Rush the Simmer: Allow the beans to simmer for at least 30 minutes to let the flavors meld.
• Bacon Choices: Use thick-cut bacon for a meatier texture.
• Sweetness Balance: If you want a less sweet version, reduce the amount of brown sugar.
• Spice it Up: Add a dash of hot sauce or chili flakes for some heat.
• Storage: This dish can be frozen for up to three months. Just make sure to cool it completely before freezing.

Nutrition Information

How Do You Store The Leftovers?

Cowboy Beans with Molasses store beautifully. Place any leftovers in an airtight container and refrigerate them for up to 5 days. To reheat, simply use a microwave or stovetop until warmed through.

What Sides Would Complement Cowboy Beans with Molasses?

Cornbread: The slightly sweet and grainy texture pairs excellently with the rich beans.

Coleslaw: Its crispness offers a refreshing contrast to the hearty beans.

Grilled Sausages: They add a smoky flavor, complementing the beans perfectly.

What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?

Maple Syrup: If molasses isn’t on hand, substitute it with maple syrup for a milder sweetness.

Pinto Beans: Use pinto beans instead of navy beans if you prefer or if that’s what you have.

Ground Turkey: For a leaner option, swap the ground beef with ground turkey.

Honey Mustard: Use honey mustard in place of Dijon mustard if you want a sweeter tang.

Cowboy Beans With Molasses

Tina Cooper

Today I’m thrilled to share one of my ultimate comfort dishes: Cowboy Beans with Molasses. Imagine a combination of beans and savory meat all cooked slowly to perfection, enveloped in a deep molasses sauce. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs 30 minutes mins

Total Time 4 hours hrs 45 minutes mins

Course Main dish, Side Dish

Cuisine American

Servings 16 Servings

Calories 312 kcal

Equipment

• Large pot
• Spatula

Ingredients

  

1x2x3x

• 2 yellow onions diced into ½-inch pieces (about 2 cups)
• 1 pound bacon crisped and chopped into ½-inch pieces
• 2 tablespoons bacon fat
• 1 pound ground beef browned and crumbled
• 3 cans 14 ounces each kidney beans
• 3 cans 14 ounces each navy beans
• 3 cans 14 ounces each baked beans
• 1 cup packed light brown sugar
• 1 cup tomato sauce
• ½ cup blackstrap molasses
• 3 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon smoked paprika

Instructions

 

Step 1: Prep Your Ingredients

• Start by prepping all your ingredients. Chop the onions and bacon into ½-inch pieces. Open and drain the cans of beans.

Step 2: Cook the Bacon

• In a large pot, cook the bacon pieces over medium heat until they are crispy. Remove the bacon and set it aside, but leave about 2 tablespoons of bacon fat in the pot.

Step 3: Sauté the Onions

• Add the diced onions to the bacon fat in the pot. Cook them until they are soft and translucent, about 5-7 minutes.

Step 4: Brown the Ground Beef

• Add the ground beef to the pot with the onions. Cook until the beef is browned and crumbled, breaking it up with a spatula as it cooks. Drain any excess fat if necessary.

Step 5: Combine Ingredients

• Add all the beans, tomato sauce, brown sugar, molasses, Dijon mustard, Worcestershire sauce, and smoked paprika to the pot. Stir to combine thoroughly.

Step 6: Simmer

• Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 30 minutes, stirring occasionally.

Step 7: Add Bacon

• Once the stew has thickened and the flavors have melded together, stir in the crispy bacon pieces. Simmer for an additional 5 minutes and then remove from heat.

Step 8: Serve

• Serve hot, and enjoy! Cowboy Beans with Molasses are best enjoyed fresh off the stove, but they taste even better the next day.

Notes

• Don’t Rush the Simmer: Allow the beans to simmer for at least 30 minutes to let the flavors meld.
• Bacon Choices: Use thick-cut bacon for a meatier texture.
• Sweetness Balance: If you want a less sweet version, reduce the amount of brown sugar.
• Spice it Up: Add a dash of hot sauce or chili flakes for some heat.
• Storage: This dish can be frozen for up to three months. Just make sure to cool it completely before freezing.

Nutrition

Calories: 312kcal

Keyword Cowboy Beans With Molasses

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Cowboy Beans with Molasses is a go-to dish for any occasion. Its rich flavor and simplicity in preparation make it a winner, whether you’re feeding a crowd or meal-prepping for the week. Don’t wait — give this recipe a try and let it bring some hearty comfort to your table. Trust me, your taste buds will thank you!

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Thinking of what to serve with your Blackstone Chicken Fried Rice? The beauty of this dish lies in its flexibility. It partners splendidly with a crisp Asian-style cucumber salad, which adds a refreshing crunch. You could also consider pairing it with a tangy miso soup to warm your soul or a simple stir-fried vegetable platter for additional nutrients. Now, let’s dive into the heart of our delicious recipe.

I stumbled upon the ultimate fried rice recipe on a camping trip where a friend of mine cooked on his Blackstone griddle. As he served the first plate, the tantalizing aroma hit me—the smoky flavor combined with the umami richness was nothing short of magical. Inspired, I’ve been perfecting my Blackstone Chicken Fried Rice ever since.

So, what exactly makes a Blackstone Chicken Fried Rice recipe special? This dish brings simplicity, flavor, and comfort food together.

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What Is Blackstone Chicken Fried Rice?

For the uninitiated, the Blackstone Chicken Fried Rice recipe uses a flat-top griddle for cooking. This technique allows for even heat distribution and a smokiness that you just can’t get from a standard stovetop. The griddle sears the chicken to perfection while keeping the veggies crispy and the rice flavorful.

Flavor Profile of This Dish

The flavor profile here is an enticing blend of savory and slightly sweet, integrated with hints of garlic and ginger, all contributing to an umami experience. The toasted sesame oil adds a whisper of nutty undertones, elevating the entire dish. It’s a comforting, balanced flavor that hits all the right notes.

What Makes This Recipe Different?

What sets this recipe apart is the method of cooking. Using a Blackstone griddle imparts a unique, hearty flavor that traditional woks or frying pans can’t replicate. Plus, the flat-top surface ensures every grain of rice and chunk of chicken is perfectly cooked, offering an impeccable texture.

Ingredients You’ll Need

• 4 cups of cooled, cooked jasmine rice
• 2 tablespoons canola oil
• 2 tablespoons toasted sesame oil
• 1 cup frozen mixed peas and diced carrots
• 2 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon fresh minced ginger
• 1 tablespoon chopped green onions
• 3 large eggs, lightly beaten
• 3 tablespoons tamari or soy sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Step-by-Step Directions

Step 1: Prep Your Ingredients

Begin by gathering and prepping all your ingredients. Cut the chicken breasts into small cubes, chop the green onions, and mince the ginger. Ensure your jasmine rice is cooked and cooled; leftover rice works best.

Step 2: Heat the Griddle

Heat your Blackstone griddle to medium-high heat. Add the canola oil and toasted sesame oil to the griddle. Let it get hot, but not smoking.

Step 3: Cook the Chicken

Add the cubed chicken to the griddle. Spread it out evenly and let it sear for about 3-5 minutes on each side, until it’s golden brown and cooked through. Remove the chicken and set it aside.

Step 4: Sauté the Veggies

On the same griddle, toss in the frozen peas and diced carrots. Cook them for about 4-5 minutes, or until they’re tender but still have a bit of crunch.

Step 5: Add the Aromatics

Next, add the minced ginger and chopped green onions to the vegetables. Sauté for another 2 minutes until the ginger releases its fragrance.

Step 6: Scramble the Eggs

Push the veggies to one side of the griddle. On the other side, pour the lightly beaten eggs onto the surface. Scramble them until they’re fully cooked, then mix them with the vegetables.

Step 7: Introduce the Rice

Add the cooled jasmine rice to the griddle. Spread it out evenly and let it sit undisturbed for about 3 minutes to allow it to crisp up slightly.

Step 8: Combine Everything

Return the cooked chicken to the griddle. Pour the tamari or soy sauce over the mixture, season with sea salt and black pepper, and stir everything together until well mixed and heated through, about 2-3 minutes.

Step 9: Serve and Enjoy

Serve hot, and garnish with additional chopped green onions if desired. This makes for an incomparable meal any day of the week.

Tips on Making Blackstone Chicken Fried Rice

• Use Day-Old Rice: Day-old jasmine rice works best as it’s less sticky and absorbs flavors better.
• Temperature Control: Keep the griddle at medium-high heat for even cooking and to prevent burning.
• Vegetable Consistency: Ensure the veggies are evenly cut to cook uniformly.
• Don’t Overcrowd: Avoid overcrowding the griddle to ensure all ingredients cook evenly.
• Seasoning Tweaks: Adjust soy sauce and salt according to your taste preferences or dietary needs.

Nutrition Information

How Can I Store This Blackstone Chicken Fried Rice?

Store any leftovers in an airtight container in the refrigerator. It should last up to 3 days. For reheating, use a skillet over medium heat to retain the texture and flavor.

Ingredient Substitutes

If you’re missing any ingredients, here are some alternatives.

• Chicken: Tofu or shrimp can be great substitutes for a different protein twist.
• Jasmine Rice: Brown rice or even cauliflower rice can work if you’re looking for a healthier option.
• Canola Oil: Avocado oil or grapeseed oil can be used as healthier fat sources.
• Tamari or Soy Sauce: Coconut aminos or liquid aminos for a soy-free option.

Blackstone Chicken Fried Rice Recipe

Tina Cooper

I stumbled upon the ultimate fried rice recipe on a camping trip where a friend of mine cooked on his Blackstone griddle. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 24 minutes mins

Course Main Course

Cuisine Chinese

Servings 6 Servings

Calories 318 kcal

Equipment

• Blackstone griddle

Ingredients

  

1x2x3x

• 4 cups cooled cooked jasmine rice
• 2 tablespoons canola oil
• 2 tablespoons toasted sesame oil
• 1 cup frozen mixed peas and diced carrots
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 tablespoon fresh ginger minced
• 1 tablespoon chopped green onions
• 3 large eggs lightly beaten
• 3 tablespoons tamari or soy sauce
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper

Instructions

 

Step 1: Prep Your Ingredients

• Begin by gathering and prepping all your ingredients. Cut the chicken breasts into small cubes, chop the green onions, and mince the ginger. Ensure your jasmine rice is cooked and cooled; leftover rice works best.

Step 2: Heat the Griddle

• Heat your Blackstone griddle to medium-high heat. Add the canola oil and toasted sesame oil to the griddle. Let it get hot, but not smoking.

Step 3: Cook the Chicken

• Add the cubed chicken to the griddle. Spread it out evenly and let it sear for about 3-5 minutes on each side, until it’s golden brown and cooked through. Remove the chicken and set it aside.

Step 4: Sauté the Veggies

• On the same griddle, toss in the frozen peas and diced carrots. Cook them for about 4-5 minutes, or until they’re tender but still have a bit of crunch.

Step 5: Add the Aromatics

• Next, add the minced ginger and chopped green onions to the vegetables. Sauté for another 2 minutes until the ginger releases its fragrance.

Step 6: Scramble the Eggs

• Push the veggies to one side of the griddle. On the other side, pour the lightly beaten eggs onto the surface. Scramble them until they’re fully cooked, then mix them with the vegetables.

Step 7: Introduce the Rice

• Add the cooled jasmine rice to the griddle. Spread it out evenly and let it sit undisturbed for about 3 minutes to allow it to crisp up slightly.

Step 8: Combine Everything

• Return the cooked chicken to the griddle. Pour the tamari or soy sauce over the mixture, season with sea salt and black pepper, and stir everything together until well mixed and heated through, about 2-3 minutes.

Step 9: Serve and Enjoy

• Serve hot, and garnish with additional chopped green onions if desired. This makes for an incomparable meal any day of the week.

Notes

• Use Day-Old Rice: Day-old jasmine rice works best as it’s less sticky and absorbs flavors better.
• Temperature Control: Keep the griddle at medium-high heat for even cooking and to prevent burning.
• Vegetable Consistency: Ensure the veggies are evenly cut to cook uniformly.
• Don’t Overcrowd: Avoid overcrowding the griddle to ensure all ingredients cook evenly.
• Seasoning Tweaks: Adjust soy sauce and salt according to your taste preferences or dietary needs.

Nutrition

Calories: 318kcal

Keyword Blackstone Chicken Fried Rice Recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

There you have it, folks! A delicious, versatile Blackstone Chicken Fried Rice recipe that’s perfect for any occasion. It’s packed with flavor, easy to make, and suitable for various dietary needs. Don’t forget to share your creations with friends and family—they’ll be asking for the recipe in no time! Enjoy, and happy cooking!

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Let’s kick things off with some pairing ideas because, let’s face it, no good meal stands alone. Chicken pot pie is wholesome and filling, but there’s always room for more. Think about sides like a simple green salad with a zesty vinaigrette. 

Maybe some buttery garlic bread to soak up any leftover gravy. For something refreshing, how about a light fruit salad with a mix of seasonal fruits? Lastly, don’t forget a glass of chilled white wine or a comforting mug of herbal tea.

I hope you’re all as excited as I am to delve into today’s recipe. We’re talking about an Easy Chicken Pot Pie made fabulously simple with cream of chicken soup. Now, I know everyone’s busy these days—work, kids, life in general. That’s why this recipe is such a gem. It’s quick, it’s easy, and most importantly, it tastes like you spent hours slaving over it.

What Is an Easy Chicken Pot Pie Recipe With Cream of Chicken Soup?

Chicken pot pie with cream of chicken soup is the epitome of comfort food. Imagine a flaky pie crust enveloping a savory filling of tender chicken, mixed veggies, and a creamy, dreamy gravy made from cream of chicken soup. It’s a dish that brings warmth and coziness to the dining table, perfect for chilly evenings or any time you need a little food hug.

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What Does It Taste Like?

Ah, the taste. Imagine biting into a golden-brown crust that’s crispy yet soft. Then, you’re greeted by the creamy, rich filling. The chicken is tender, the vegetables add a nice texture, and the cream of chicken soup ties everything together in this silky smooth embrace. It’s a little like a warm quilt—in pie form.

Why This Recipe Works

Wondering why this recipe is such a winner? I’ve got four solid reasons for you.

1. Simplicity: The convenience of using a can of condensed cream of chicken soup can’t be overstated. It eliminates the need to make a sauce from scratch, saving both time and effort.

2. Versatility: You can throw in whatever vegetables you have on hand. Frozen mixed veggies work wonders, but fresh ones can also be a great addition.

3. Comfort Factor: The combination of creamy filling and flaky crust creates a comforting meal that’s satisfying and heartwarming.

4. Time-Saving: Using pre-cooked chicken, such as rotisserie, and ready-made pie dough cuts down on preparation time immensely. Perfect for a busy weeknight.

Ingredients For Easy Chicken Pot Pie Recipe With Cream of Chicken Soup

Here’s what you’ll need:

• 2 cups of diced cooked chicken (preferably rotisserie)
• 1 package (12 ounces) of frozen mixed vegetables (including carrots, green beans, corn, and peas), thawed (about 2 2/3 cups)
• 1 can (10 1/2 ounces) of Campbell’s® Condensed Cream of Chicken Soup with Herbs or Cream of Chicken Soup
• 1/2 cup of whole milk
• 1 package (about 14 ounces) of ready-made pie dough (2 sheets), softened to room temperature
• 1 egg, beaten lightly in a small bowl with a fork
• 1/2 teaspoon garlic seasoning blend
• 1/4 teaspoon dried onion flakes (optional)
• 1/4 teaspoon paprika
• 1 tablespoon of fresh chopped parsley

Step-by-Step Instructions

Step 1: Preheat Your Oven

Get your oven preheated to 425°F (220°C). This high temperature ensures that the pie crust will turn out nice and flaky.

Step 2: Prepare The Filling

In a large mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, whole milk, and seasonings. Mix until everything is well blended.

Step 3: Assemble The Pie

Unroll one sheet of pie dough and lay it into a 9-inch pie dish. Pour the chicken mixture into the crust. Unroll the second sheet of pie dough and cover the filling. Pinch the edges to seal, then use a fork to make several slits in the top crust for steam to escape.

Step 4: Egg Wash

Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes.

Step 5: Bake

Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6: Cool And Serve

Let the pie cool for about 10 minutes before serving. This allows the filling to set a bit and makes for easier slicing.

Notes

Here are some handy tips:

• Avoid a Soggy Bottom: Ensure your filling isn’t too watery. Drain the vegetables well.
• Customize Your Veggies: Feel free to add or swap out the vegetables according to your preference or availability.
• Pre-Cook Fresh Vegetables: If you’re using fresh vegetables, cook them slightly before adding them to the filling.
• Rest Time Is Key: Letting the pie rest before cutting makes it easier to serve clean slices.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Information

How To Store The Leftovers

Store the leftover pot pie in an airtight container in the fridge for up to 3 days. To reheat, you can use the microwave or warm it up in the oven at 350°F until hot.

Sides For Easy Chicken Pot Pie

Let’s talk sides to enhance your pot pie experience.

1. Green Salad: Fresh greens with a tangy vinaigrette can balance the creaminess of the pie.

2. Garlic Bread: Perfect for sopping up any extra filling, a loaf of warm, buttery garlic bread hits the spot.

3. Fruit Salad: A mix of fresh seasonal fruits can provide a refreshing contrast.

4. Mashed Potatoes: If you’re looking for something super comforting, creamy mashed potatoes are great alongside the pie.

Alternative Choices To Ingredients

Running low on some ingredients? Here are some swaps you can make.

1. Chicken Alternatives: Turkey or ham can work just as well in place of chicken.

2. Vegetable Options: Fresh broccoli, cauliflower, or zucchini can replace the mixed veggies.

3. Pie Dough: If you’re out of ready-made dough, make a quick biscuit topping instead.

4. Milk Substitutes: Use almond milk or soy milk if you’re looking for a dairy-free option.

Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup

Tina Cooper

I hope you’re all as excited as I am to delve into today’s recipe. We’re talking about an Easy Chicken Pot Pie made fabulously simple with cream of chicken soup. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine American

Servings 8 Servings

Calories 376 kcal

Equipment

• Oven
• Large mixing bowl
• 9-inch pie dish
• Fork
• Baking sheet

Ingredients

  

1x2x3x

• 2 cups of diced cooked chicken preferably rotisserie.
• 1 package 12 ounces of frozen mixed vegetables (including carrots, green beans, corn, and peas), thawed (about 2 2/3 cups).
• 1 can 10 1/2 ounces of Campbell’s® Condensed Cream of Chicken Soup with Herbs or Cream of Chicken Soup.
• 1/2 cup of whole milk.
• 1 package about 14 ounces of ready-made pie dough (2 sheets), softened to room temperature.
• 1 egg beaten lightly in a small bowl with a fork.
• 1/2 teaspoon garlic seasoning blend.
• 1/4 teaspoon dried onion flakes optional.
• 1/4 teaspoon paprika.
• 1 tablespoon of fresh chopped parsley.

Instructions

 

Step 1: Preheat Your Oven

• Get your oven preheated to 425°F (220°C). This high temperature ensures that the pie crust will turn out nice and flaky.

Step 2: Prepare The Filling

• In a large mixing bowl, combine the diced chicken, thawed mixed vegetables, cream of chicken soup, whole milk, and seasonings. Mix until everything is well blended.

Step 3: Assemble The Pie

• Unroll one sheet of pie dough and lay it into a 9-inch pie dish. Pour the chicken mixture into the crust. Unroll the second sheet of pie dough and cover the filling. Pinch the edges to seal, then use a fork to make several slits in the top crust for steam to escape.

Step 4: Egg Wash

• Brush the top crust with the beaten egg to give it a beautiful golden color as it bakes.

Step 5: Bake

• Place the pie dish on a baking sheet to catch any drips, and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

Step 6: Cool And Serve

• Let the pie cool for about 10 minutes before serving. This allows the filling to set a bit and makes for easier slicing.

Notes

Here are some handy tips:

• Avoid a Soggy Bottom: Ensure your filling isn’t too watery. Drain the vegetables well.
• Customize Your Veggies: Feel free to add or swap out the vegetables according to your preference or availability.
• Pre-Cook Fresh Vegetables: If you’re using fresh vegetables, cook them slightly before adding them to the filling.
• Rest Time Is Key: Letting the pie rest before cutting makes it easier to serve clean slices.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 376kcal

Keyword Easy Chicken Pot Pie Recipe With Cream Of Chicken Soup

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

There you have it folks, an easy chicken pot pie recipe that’s hearty, comforting, and above all, quick to make. Whether you’re feeding the family on a busy weeknight or entertaining guests, this dish is sure to be a hit. Happy cooking!

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Before we dive into the delicious world of Mexican Taco Pizza, it’s worth noting that you can pair this delightful dish with various sides to elevate your meal. Think about crisp lettuce salads, zesty homemade salsas, and refreshing drinks like margaritas or a cold Mexican beer. Now, let’s get started!

If you’re like me, you’re constantly searching for new and exciting recipes to spice up your meal routine. Today, I’m bringing you a killer Mexican Taco Pizza recipe without refried beans. This dish not only bursts with vibrant flavors but also satisfies that pizza craving we all get. 

I’m a registered dietitian and food blogger, so trust me when I say this pizza will become a family favorite. Let’s dig into why this recipe works and how you can easily whip it up in your kitchen.

Why This Recipe Works

Balanced Flavors and Textures: First, this recipe combines a variety of textures, from the crunchy bell peppers to the creamy guacamole. Each bite offers a new adventure for your taste buds.

Ease of Preparation: Second, the simplicity. This recipe doesn’t require hours slaving away in the kitchen. With pre-baked pizza bases, you’ll save a ton of time. Perfect for busy weekdays or lazy weekends.

Customizable: Third, it’s fully customizable. Adjust the toppings and ingredients based on what you have or prefer. Don’t like black olives? Skip them! Allergic to certain spices? Use alternatives.

Nutritional Value: Finally, considering I’m a dietitian, I can’t ignore nutrition. Unlike traditional pizzas, this version packs in more vegetables and proteins, making it a guilt-free indulgence.

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How Does It Taste?

Imagine biting into a pizza crust that’s been topped with zesty ground beef, melted Mexican cheese, and fresh vegetables. It’s a burst of spices, a medley of flavors that makes your taste buds dance. Each slice is a fiesta in your mouth, combining the best elements of tacos and pizza into one unforgettable dish.

What Sets This Recipe Apart?

You might be wondering what distinguishes this Mexican Taco Pizza from other variations. It’s the omission of refried beans. Many traditional recipes rely on refried beans for a base, but we opted for ground beef and enchilada sauce instead. This choice amplifies the flavor while keeping the texture smooth and appealing. The result? A lighter, more flavorful pizza that won’t leave you feeling overly stuffed.

The Ingredients

• 1 lb ground beef, crumbled
• 1/4 cup finely diced onion
• 1 cup finely chopped red and green bell peppers
• 1 (10 oz) can of zesty enchilada sauce
• 2 tablespoons taco seasoning blend
• 1 pre-baked pizza base
• 1-2 cups shredded Mexican cheese blend
• 1/2 cup diced fresh tomatoes
• 1/4 cup sliced black olives
• Fresh cilantro leaves, chopped
• 1/2 cup sour cream
• 1/2 cup creamy guacamole
• 1/4 cup pickled jalapeño slices
• 1/4 cup finely chopped green onions

Instructions

Step 1: Prepare the Ground Beef

Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat. Add the finely diced onions and cook for another 2-3 minutes until they are translucent.

Step 2: Mix in Vegetables and Seasoning

Add the chopped bell peppers to the skillet with the beef. Pour in the taco seasoning and mix well. Once the peppers soften slightly, pour in the enchilada sauce. Let it simmer for about 5 minutes.

Step 3: Assemble the Pizza

Lay out your pre-baked pizza base on a baking sheet. Spread the beef mixture evenly over the pizza base. Sprinkle shredded Mexican cheese blend on top of the beef mixture.

Step 4: Bake

Preheat your oven to 375°F (190°C). Place the pizza in the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.

Step 5: Add Fresh Toppings

Once out of the oven, garnish with diced tomatoes, black olives, fresh cilantro, pickled jalapeño slices, and finely chopped green onions. Drizzle sour cream and add dollops of creamy guacamole for extra flavor.

Notes

• Customize It: Swap beef with chicken or turkey for a different twist.
• Crunch Factor: Add a handful of crushed tortilla chips for added crunch.
• Cheese Options: Feel free to use cheddar or Monterey Jack if you prefer.
• Spice Level: Adjust the amount of taco seasoning and jalapeños to suit your spice tolerance.
• Storing Leftovers: This pizza tastes great the next day. Store in an airtight container and reheat in the oven for the best result.

Nutrition Information

How Do You Store This Mexican Taco Pizza without Refried Beans?

Storing this masterpiece is a breeze. Simply place any leftovers in an airtight container and pop them in the fridge. Reheat in the oven at 350°F (175°C) for about 5-7 minutes until warm and crispy. Trust me, it tastes just as good the next day.

Sides for Mexican Taco Pizza

Crisp Garden Salad: A fresh salad with crunchy lettuce, tomatoes, and a tangy vinaigrette complements the richness of the pizza perfectly.

Street Corn: Serve elote, Mexican street corn, on the side. The sweet corn with its creamy, spicy coating is a match made in heaven.

Guacamole and Chips: Keep it classic with some homemade guac and tortilla chips. A great munchie that pairs well with the flavors of the pizza.

Ingredient Substitutions

Ground Beef: If you’re out of ground beef, ground turkey or chicken works just as well.

Enchilada Sauce: No enchilada sauce? No problem. Use salsa or even pizza sauce with added spices for a similar effect.

Mexican Cheese Blend: Mozzarella or Monterey Jack can substitute for the Mexican cheese blend.

Bell Peppers: Swap with any other type of peppers you have on hand, like poblano or banana peppers.

Mexican Taco Pizza Recipe Without Refried Beans

Tina Cooper

If you’re like me, you’re constantly searching for new and exciting recipes to spice up your meal routine. Today, I’m bringing you a killer Mexican Taco Pizza recipe without refried beans.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Course Dinner

Cuisine American

Servings 4 Servings

Calories 540 kcal

Equipment

• Skillet
• Medium-high heat
• Baking sheet
• Oven

Ingredients

  

1x2x3x

• 1 lb ground beef crumbled
• 1/4 cup finely diced onion
• 1 cup finely chopped red and green bell peppers
• 1 10 oz can of zesty enchilada sauce
• 2 tablespoons taco seasoning blend
• 1 pre-baked pizza base
• 1-2 cups shredded Mexican cheese blend
• 1/2 cup diced fresh tomatoes
• 1/4 cup sliced black olives
• Fresh cilantro leaves chopped
• 1/2 cup sour cream
• 1/2 cup creamy guacamole
• 1/4 cup pickled jalapeño slices
• 1/4 cup finely chopped green onions

Instructions

 

Step 1: Prepare the Ground Beef

• Start by heating a skillet over medium-high heat. Add the ground beef and cook until browned. Drain any excess fat. Add the finely diced onions and cook for another 2-3 minutes until they are translucent.

Step 2: Mix in Vegetables and Seasoning

• Add the chopped bell peppers to the skillet with the beef. Pour in the taco seasoning and mix well. Once the peppers soften slightly, pour in the enchilada sauce. Let it simmer for about 5 minutes.

Step 3: Assemble the Pizza

• Lay out your pre-baked pizza base on a baking sheet. Spread the beef mixture evenly over the pizza base. Sprinkle shredded Mexican cheese blend on top of the beef mixture.

Step 4: Bake

• Preheat your oven to 375°F (190°C). Place the pizza in the oven and bake for 10-12 minutes or until the cheese is melted and bubbly.

Step 5: Add Fresh Toppings

• Once out of the oven, garnish with diced tomatoes, black olives, fresh cilantro, pickled jalapeño slices, and finely chopped green onions. Drizzle sour cream and add dollops of creamy guacamole for extra flavor.

Notes

• Customize It: Swap beef with chicken or turkey for a different twist.
• Crunch Factor: Add a handful of crushed tortilla chips for added crunch.
• Cheese Options: Feel free to use cheddar or Monterey Jack if you prefer.
• Spice Level: Adjust the amount of taco seasoning and jalapeños to suit your spice tolerance.
• Storing Leftovers: This pizza tastes great the next day. Store in an airtight container and reheat in the oven for the best result.

Nutrition

Calories: 540kcal

Keyword Mexican Taco Pizza Recipe Without Refried Beans

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

There you have it! A scrumptious Mexican Taco Pizza recipe that skips the refried beans but doesn’t skimp on flavor. This dish is perfect for a quick weeknight dinner or a fun weekend meal. Plus, it’s versatile enough to suit various dietary needs and preferences. So, what are you waiting for? Get those ingredients out and start cooking. Your taste buds will thank you!

Happy cooking, amigos!

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• Best Czech chicken soup recipe
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Ah, Czech chicken soup. It’s the epitome of comfort food, like a warm hug in a bowl. But what do you serve alongside such an inviting dish? You could keep things simple with crusty bread or a soft roll—perfect for soaking up that golden broth. 

If you want to stick to the Czech theme, try serving some traditional dumplings on the side. Or, add a refreshing side salad with vegetables to balance out the hearty soup.

Today, I’m diving into the comforting world of Czech chicken soup. I stumbled upon this gem during my travels through Prague, where a local chef graciously shared the recipe and its rich history. Believe me, it’s a keeper. But don’t just take my word for it; stick around while I walk you through every detail.

What is Czech Chicken Soup?

Czech chicken soup, or “Kuřecí polévka,” isn’t just another chicken soup. It’s an experience. Unlike your everyday chicken noodle soup, this one is infused with the essence of various herbs and a touch of ginger. It’s like the marriage of a classic chicken broth and the aromatic flavors of central European cuisine. The chicken bones yield a depth of flavor while simple vegetables bring it full circle. The result? A soup that speaks for itself without needing to shout.

What Makes This Recipe Different From Other Czech Chicken Soups?

Like many traditional recipes, Czech chicken soup has its variations. However, what sets this version apart is its intricate layering of flavors. The secret lies in using both chicken bones and a thoughtful selection of simple but potent ingredients: ginger, soy sauce, and whole spices. While most Czech recipes focus just on salt and vegetables, this one goes a step further. It’s like comparing a black-and-white picture to a vivid watercolor painting.

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How Does It Taste?

Let me tell you, each spoonful is a delight. It’s not overpowering, nor does it lack character. The broth is golden, clear, and subtly rich. The ginger adds a slight zing, while the soy sauce introduces a touch of umami. Combined, they create a balanced interplay of flavors that dance on your palate. You’ll find it hard to stop at just one bowl.

Ingredients You’ll Need To Make This Dish

Here’s the lineup of what you’ll need:

• 1 kg of chicken bones (including wings and neck)
• 1 large onion
• 2 medium carrots
• 1/2 stalk of celery
• 1 small piece of ginger (peeled and sliced)
• 1 garlic clove
• 1 teaspoon of soy sauce
• Salt and freshly ground black pepper
• 2 sprigs of parsley with leaves
• 1 bay leaf
• 8 whole black peppercorns
• 1 bunch of fresh parsley
• Noodles (as desired)
• Fresh chives or finely chopped cilantro for garnish

Step-by-Step Instructions

Step 1: Prepare the Ingredients

First, gather all your ingredients. Rinse the chicken bones under cold water. Peel and quarter the onion. Slice the ginger. Chop the carrots and celery into chunks.

Step 2: Create the Base

In a large pot, add the chicken bones and fill with water until it covers the bones by about an inch. Bring to a boil and let it simmer for 5 minutes. This initial step removes impurities, making your broth clear.

Step 3: Add Vegetables and Spices

Drain and rinse the bones, then return them to the pot with fresh water. Add the onion, carrot, celery, ginger, garlic, parsley sprigs, bay leaf, and black peppercorns. Bring this to a boil and then lower the heat to let it simmer.

Step 4: Simmer for Flavor

Let the pot simmer for about 2-3 hours. Keep the heat low; the secret is in the slow and steady extraction of flavors. Occasionally skim off any foam that surfaces to keep the broth clear.

Step 5: Strain the Broth

After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids. Now is the time to season the broth with salt, soy sauce, and freshly ground black pepper to taste.

Step 6: Add Noodles and Finishing Touches

If you’re using noodles, boil them separately according to the package instructions. Add them to the broth, along with some freshly chopped parsley and chives or cilantro for garnish.

Tips & Tricks On Making Czech Chicken Soup

1. Use Bone-In Chicken:
   • Bones add richness to the broth. Wings and necks are particularly good.
2. Skim for Clarity:
   • To achieve a clear broth, always skim off the foam that rises during boiling.
3. Don’t Overdo the Soy Sauce:
   • A little goes a long way—too much can overpower the delicate flavors.
4. Season at the End:
   • Salt can intensify as the broth reduces, so it’s best to adjust seasoning towards the end.
5. Freeze for Future Use:
   • This soup freezes well. Make a double batch and freeze half for a rainy day.

Nutrition Information

How Do I Store This Dish?

Storing this soup is a breeze. Just allow it to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. For longer storage, it freezes well. Split into portions and freeze for up to three months. When ready to eat, reheat on the stove over medium heat until warmed through.

What Other Substitutes Can You Use in Czech Chicken Soup Recipe?

If you find yourself missing an ingredient, fear not. Here are some excellent substitutions:

• Chicken Breast: Use boneless, skinless chicken breast if bones aren’t available.
• Leek for Onion: Adds a milder, sweeter flavor.
• Parsnip for Carrot: This will give a slightly earthy, sweet note.
• Cilantro for Parsley: Adds a citrusy freshness.
• Rice instead of Noodles: For a gluten-free option.

Czech chicken soup recipe

Tina Cooper

Today, I’m diving into the comforting world of Czech chicken soup. I stumbled upon this gem during my travels through Prague, where a local chef graciously shared the recipe and its rich history. Believe me, it’s a keeper. 

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Soup

Cuisine Czech

Servings 4 Servings

Calories 233 kcal

Equipment

• Large pot
• Fine mesh sieve

Ingredients

  

1x2x3x

• 1 kg of chicken bones including wings and neck
• 1 large onion
• 2 medium carrots
• 1/2 stalk of celery
• 1 small piece of ginger peeled and sliced
• 1 garlic clove
• 1 teaspoon of soy sauce
• Salt and freshly ground black pepper
• 2 sprigs of parsley with leaves
• 1 bay leaf
• 8 whole black peppercorns
• 1 bunch of fresh parsley
• Noodles as desired
• Fresh chives or a handful of finely chopped cilantro for garnish

Instructions

 

Step 1: Prepare the Ingredients

• First, gather all your ingredients. Rinse the chicken bones under cold water. Peel and quarter the onion. Slice the ginger. Chop the carrots and celery into chunks.

Step 2: Create the Base

• In a large pot, add the chicken bones and fill with water until it covers the bones by about an inch. Bring to a boil and let it simmer for 5 minutes. This initial step removes impurities, making your broth clear.

Step 3: Add Vegetables and Spices

• Drain and rinse the bones, then return them to the pot with fresh water. Add the onion, carrot, celery, ginger, garlic, parsley sprigs, bay leaf, and black peppercorns. Bring this to a boil and then lower the heat to let it simmer.

Step 4: Simmer for Flavor

• Let the pot simmer for about 2-3 hours. Keep the heat low; the secret is in the slow and steady extraction of flavors. Occasionally skim off any foam that surfaces to keep the broth clear.

Step 5: Strain the Broth

• After simmering, strain the broth through a fine-mesh sieve into another pot. Discard the solids. Now is the time to season the broth with salt, soy sauce, and freshly ground black pepper to taste.

Step 6: Add Noodles and Finishing Touches

• If you’re using noodles, boil them separately according to the package instructions. Add them to the broth, along with some freshly chopped parsley and chives or cilantro for garnish.

Notes

1. Use Bone-In Chicken:
   • Bones add richness to the broth. Wings and necks are particularly good.
2. Skim for Clarity:
   • To achieve a clear broth, always skim off the foam that rises during boiling.
3. Don’t Overdo the Soy Sauce:
   • A little goes a long way—too much can overpower the delicate flavors.
4. Season at the End:
   • Salt can intensify as the broth reduces, so it’s best to adjust seasoning towards the end.
5. Freeze for Future Use:
   • This soup freezes well. Make a double batch and freeze half for a rainy day.

Nutrition

Calories: 233kcal

Keyword Czech chicken soup recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions (FAQs)

Conclusion

Czech chicken soup is more than just a dish; it’s a cozy experience that transports you to the heart of central Europe. Simple yet packed with flavor, it’s perfect for any occasion. Whether you’re seeking comfort on a cold winter day or impressing guests with a unique dish, this soup has got you covered. So, roll up those sleeves, gather your ingredients, and get cooking. You’ll thank yourself later.

Grazie for joining me on this culinary journey! If you loved this recipe, don’t forget to share it with friends and family. Happy cooking!

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Hungarian Chicken Soup with Noodles is a delightful dish that offers a burst of flavors and comfort. Here are some great pairing suggestions to elevate your meal: Fresh Bread, Side Salad, Light White Wine,  Cheese Platter or Roasted Vegetables.

Let’s take a culinary journey to Hungary, where flavors are warm, inviting, and rich in tradition. I’m talking about Hungarian Chicken Soup with Noodles. Oh, the memories this dish conjures — the steam rising from a pot, filling the kitchen with aromas that signal a meal well on its way. My grandmother often made it. She called it “a hug in a bowl.”

What is Hungarian Chicken Soup with Noodles?

At its core, Hungarian Chicken Soup with Noodles, or “Húsleves,” is a comfort food staple. This isn’t your average chicken soup. It features a clear, flavorful broth loaded with tender chicken, fresh vegetables, and a generous helping of fine thin noodles. What makes it Hungarian? You ask. The special touch comes from the parsley, Hungarian paprika, and sometimes a piece of hot Hungarian chili.

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Why You’ll Love This Hungarian Chicken Soup with Noodles

First off, let’s talk about the lap of luxury for your taste buds. It’s comforting, wholesome, and warms you up from the inside out. Plus, it’s not just delish but also nutritious. Think of it as a gut-friendly delight loaded with lean protein, vitamins, minerals, and all the good stuff.

Here’s what makes it unforgettable:

• Flavorful Broth: Slow-cooked to give you a depth of flavor that’s hard to beat.
• Tender Chicken: Falling apart with every bite yet maintaining its juiciness.
• Fresh Vegetables: Carrots, celery, and parsley bring in a medley of textures and tastes.
• Fine Thin Noodles: These little strands do more than just fill you up; they weave everything together into a perfect dish.

The Ingredients You Will Need To Make Hungarian Chicken Soup with Noodles

Essential Ingredients:

• 3-4 quarts of water
• 1 whole organic hen chicken (4–5 lbs) (or bone-in, skin-on chicken breasts/thighs)
• 1 onion, halved
• 4 organic carrots, cut into rounds
• 2-3 organic celery stalks, chopped
• 3 parsley roots, sliced (or substitute with parsnips)
• 1 handful of fresh parsley leaves, roughly chopped
• 2 cloves of garlic, smashed
• 1 bay leaf
• 1 small piece of hot Hungarian chili (optional)
• 2 tbsp Himalayan salt
• 1 tsp whole peppercorns
• 450 g fine thin noodles (homemade noodles are also an option)

Directions

Step 1: Preparing the Chicken

Place the organic hen chicken in a large pot. Fill it with 3-4 quarts of water. Set it on medium-high heat. Wait for it to come to a boil. Skim off any foam that rises to the surface. This helps in making a clear broth, free from impurities. Trust me, it makes all the difference.

Step 2: Adding the Vegetables and Spices

Add the halved onion, carrot rounds, chopped celery stalks, sliced parsley roots, and smashed garlic to the pot. Toss in the bay leaf, piece of hot Hungarian chili if you prefer a bit of heat, Himalayan salt, and whole peppercorns.

Step 3: Simmering for the Depth of Flavor

Bring the mixture to a boil again. Then, reduce the heat to low. Let it simmer for about 1.5 to 2 hours. This slow cooking method allows the chicken to release its flavors into the broth. Your patience will be rewarded.

Step 4: Straining the Broth

After simmering, remove the chicken and vegetables from the pot. Strain the broth through a fine mesh sieve into another pot. This step is crucial for a clear and smooth broth.

Step 5: Shredding the Chicken

Let the chicken cool a bit before handling it. Remove the meat from the bones. Shred it into bite-sized pieces. Add the shredded chicken back into the strained broth.

Step 6: Preparing the Noodles

Cook the fine thin noodles separately according to the package instructions. Once done, rinse them in cold water to prevent sticking. Add them into the broth toward the end of the cooking process. This ensures they remain perfectly al dente.

Step 7: Final Touch

Once everything is combined, let the soup simmer for an additional 10 minutes. This allows all the flavors to meld together beautifully. Add in the fresh parsley leaves for a burst of greenery and additional flavor.

Notes

• Mind the Salt: Taste your broth before adding extra salt. The chicken and vegetables already impart a significant amount of flavor.
• Chili Caution: If you’re using the hot Hungarian chili, start with a small piece. You can always add more, but you can’t take it out.
• Vegetable Variety: Feel free to add or substitute other vegetables like zucchini, turnips, or bell peppers.
• Noodle Watch: Always cook your noodles separately, and add them to the soup only just before serving to keep them from getting soggy.
• Clear Broth: For an extra-clear broth, strain it through cheesecloth after initial preparation.

Storage Tips

Hungarian Chicken Soup with Noodles stores well. Keep it in an airtight container in the fridge. It lasts up to 5 days. If you plan to store it longer, consider freezing the broth separately from the noodles and chicken. That way, the noodles won’t become mushy upon reheating.

Nutrition Information

Serving Suggestions

1. With Fresh Bread: A slice of sourdough or a warm piece of crusty bread pairs perfectly.

2. Side Salad: Combine mixed greens, cherry tomatoes, cucumbers, and a light vinaigrette.

3. Light White Wine: A dry Riesling or a crisp Sauvignon Blanc complements the dish without overpowering the flavors.

4. Cheese Platter: Serve a mild cheese platter featuring mozzarella and cheddar for a delightful side snack.

5. Roasted Vegetables: Oven-roasted Brussels sprouts or bell peppers add more crunch and nutrition to your meal.

What Other Substitutes Can I Use in Hungarian Chicken Soup with Noodles?

1. Substituting Chicken: Instead of organic hen, you can use bone-in, skin-on chicken thighs or breasts. They impart a rich flavor and are easier to find.

2. Replacing Parsley Roots: If you can’t find parsley roots, parsnips are a fantastic alternative. They have a similar sweetness and texture.

3. Alternate Noodles: You can replace fine thin noodles with other noodle types like egg noodles, or even zoodles if you’re into low-carb options.

4. Spicing It Up: Not a fan of Hungarian chili? Use a small piece of jalapeno or hot sauce to control the heat to your preference.

5. Different Herbs: If fresh parsley is not readily available, cilantro or dill can be your go-to herbs. They bring a different aroma and freshness to the soup.

Hungarian chicken soup with noodles

Tina Cooper

Let’s take a culinary journey to Hungary, where flavors are warm, inviting, and rich in tradition. I’m talking about Hungarian Chicken Soup with Noodles.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Course Soup

Cuisine Hungarian

Servings 12 Servings

Calories 324 kcal

Equipment

• Large pot
• Fine mesh sieve

Ingredients

  

1x2x3x

• 3-4 quarts water
• 1 whole organic hen chicken 4-5 lbs (bone-in, skin-on chicken breasts or thighs are optional)
• 1 onion halved
• 4 organic carrots cut into rounds
• 2-3 organic celery stalks chopped
• 3 parsley roots sliced (or substitute with parsnips)
• 1 handful of fresh parsley leaves roughly chopped
• 2 cloves garlic smashed
• 1 bay leaf
• 1 small piece of hot Hungarian chili optional
• 2 tbsp Himalayan salt
• 1 tsp whole peppercorns
• 450 g fine thin noodles homemade noodles are also an option

Instructions

 

Step 1: Preparing the Chicken

• Place the organic hen chicken in a large pot. Fill it with 3-4 quarts of water. Set it on medium-high heat. Wait for it to come to a boil. Skim off any foam that rises to the surface. This helps in making a clear broth, free from impurities. Trust me, it makes all the difference.

Step 2: Adding the Vegetables and Spices

• Add the halved onion, carrot rounds, chopped celery stalks, sliced parsley roots, and smashed garlic to the pot. Toss in the bay leaf, piece of hot Hungarian chili if you prefer a bit of heat, Himalayan salt, and whole peppercorns.

Step 3: Simmering for the Depth of Flavor

• Bring the mixture to a boil again. Then, reduce the heat to low. Let it simmer for about 1.5 to 2 hours. This slow cooking method allows the chicken to release its flavors into the broth. Your patience will be rewarded.

Step 4: Straining the Broth

• After simmering, remove the chicken and vegetables from the pot. Strain the broth through a fine mesh sieve into another pot. This step is crucial for a clear and smooth broth.

Step 5: Shredding the Chicken

• Let the chicken cool a bit before handling it. Remove the meat from the bones. Shred it into bite-sized pieces. Add the shredded chicken back into the strained broth.

Step 6: Preparing the Noodles

• Cook the fine thin noodles separately according to the package instructions. Once done, rinse them in cold water to prevent sticking. Add them into the broth toward the end of the cooking process. This ensures they remain perfectly al dente.

Step 7: Final Touch

• Once everything is combined, let the soup simmer for an additional 10 minutes. This allows all the flavors to meld together beautifully. Add in the fresh parsley leaves for a burst of greenery and additional flavor.

Notes

• Mind the Salt: Taste your broth before adding extra salt. The chicken and vegetables already impart a significant amount of flavor.
• Chili Caution: If you’re using the hot Hungarian chili, start with a small piece. You can always add more, but you can’t take it out.
• Vegetable Variety: Feel free to add or substitute other vegetables like zucchini, turnips, or bell peppers.
• Noodle Watch: Always cook your noodles separately, and add them to the soup only just before serving to keep them from getting soggy.
• Clear Broth: For an extra-clear broth, strain it through cheesecloth after initial preparation.

Nutrition

Calories: 324kcal

Keyword Hungarian chicken soup with noodles

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Hungarian Chicken Soup with Noodles offers a comforting, flavorful experience. It’s perfect for any occasion. The rich broth, tender chicken, and delicate noodles combine to create a bowl of warmth and nostalgia. Share it with your loved ones. You’ll see smiles around the table, and maybe even a few stories shared about their favorite comfort foods. Enjoy this hearty soup and let it bring a piece of Hungarian culinary tradition to your home.

Happy cooking!

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Miso Salmon from the Cheesecake Factory is one of those dishes that, once you try it, you wonder how you ever lived without it. It’s flavorful, savory, and every bite feels like a hug from the inside. This dish not only tastes heavenly but also looks Instagrammable. Today, we’ll break down the recipe, share some tips and tricks, and discuss variations to suit your taste. Ready? Let’s dive in.

What is Cheesecake Factory Miso Salmon Sauce?

The Miso Salmon Sauce is a rich, umami-filled glaze that coats a beautifully baked or grilled salmon fillet. With a base of miso paste combined with other savory and sweet elements, it is a perfect harmony of flavors that elevates the salmon to a gourmet level.

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Why You’ll Love This Cheesecake Factory Miso Salmon Sauce Recipe

What’s not to love? Firstly, it’s delicious and brings that restaurant experience straight to your dining table. Secondly, it’s relatively simple to make. And thirdly, it turns ordinary salmon into an extraordinary dish that impresses guests and satisfies family members.

The Ingredients

Here’s what you’ll need to recreate this sensation at home:

• 1 tablespoon of Dijon mustard
• 1 teaspoon of grated fresh ginger
• 3 tablespoons of pure maple syrup
• 3 tablespoons of low-sodium soy sauce
• 1/4 cup of white miso paste
• 1 tablespoon of rice wine vinegar
• Coarse sea salt and freshly cracked black pepper to taste
• 2 ½ lbs of salmon side or 4 fresh salmon filets

Step by Step Instructions

Step 1: Prepare the Marinade

Start by mixing the Dijon mustard, grated ginger, pure maple syrup, soy sauce, white miso paste, and rice wine vinegar in a bowl. This mixture is the magic potion. Make sure everything is well-blended, and then set it aside.

Step 2: Prepping the Salmon

Pat the salmon dry using paper towels. This step ensures the marinade sticks well. Season both sides of the salmon with coarse sea salt and freshly cracked black pepper. You don’t need much—just a light sprinkle will do.

Step 3: Marinating the Salmon

Place the salmon in a shallow dish and pour half of the marinade over it. Reserve the rest for glazing later. Let the salmon marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld. If you’ve got the time, letting it marinate for a couple of hours won’t hurt.

Step 4: Preheat the Oven

While the salmon is marinating, preheat your oven to 400°F (200°C). If you prefer grilling, get your grill ready and preheat it too.

Step 5: Cooking the Salmon

Place the marinated salmon on a lined baking sheet. If using an oven, bake for 15-20 minutes, depending on the thickness of your salmon. Brush the reserved marinade on the salmon halfway through the cooking process. If grilling, place the salmon skin-side down and follow the same glazing process.

Step 6: Finish and Serve

Once cooked, take the salmon out and let it rest for a couple of minutes. This resting period helps the juices redistribute, making the fish tender and juicy. Serve with a side of your choice.

Tips & Tricks

• Use Fresh Ginger: Freshly grated ginger dramatically boosts the flavor.
• Avoid Overcooking: Overcooking salmon can make it dry. Keep an eye on it.
• Use Skin-On Fillets: Skin helps keep the salmon moist and flavorful.
• Marinate Properly: Don’t rush the marinating process; it’s crucial for flavor infusion.
• Extra Glaze: Feel free to serve extra glaze on the side for those who love more sauce.

Nutrition Information

Can I Store Cheesecake Factory Miso Salmon Sauce Recipe?

Absolutely! If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. For the sauce, it can last a bit longer—up to one week. Simply reheat the salmon in the oven at a low temp to maintain its tenderness.

What Can I Serve with Cheesecake Factory Miso Salmon Sauce?

Pair this savory delight with various sides to make a complete meal. Here are some ideas:

• Steamed Rice: A classic pairing that absorbs the sauce beautifully.
• Sautéed Veggies: Green beans, asparagus, or bok choy work well.
• Quinoa: A healthy, protein-packed option.
• Mashed Potatoes: For a comforting touch.
• Salad: A lightly dressed green salad can add freshness.

Variations

Adding your own twist can make this recipe even more special. Try these variations:

Spicy Kick: Add a dash of sriracha to the marinade for some heat.

Honey Soy: Substitute maple syrup with honey for a different sweet note.

Coconut Miso: Mix in a tablespoon of coconut milk to the marinade for a richer flavor.

Garlic Lover: Add finely chopped garlic to the mix for an extra punch.

Citrus Bliss: Add the zest of one lemon or lime for a citrusy twist.

Cheesecake factory miso salmon sauce recipe

Tina Cooper

Miso Salmon from the Cheesecake Factory is one of those dishes that, once you try it, you wonder how you ever lived without it. 

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American, Japanese

Servings 4 Servings

Calories 300 kcal

Equipment

• Bowl
• Paper Towels
• Shallow Dish

Ingredients

  

1x2x3x

• 1 tablespoon of Dijon mustard
• 1 teaspoon of grated fresh ginger
• 3 tablespoons of pure maple syrup
• 3 tablespoons of low-sodium soy sauce
• 1/4 cup of white miso paste
• 1 tablespoon of rice wine vinegar
• Coarse sea salt and freshly cracked black pepper to taste
• 2 ½ lbs. of salmon side or 4 fresh salmon filets
• cheesecake factory miso salmon sauce recipe

Instructions

 

Step 1: Prepare the Marinade

• Start by mixing the Dijon mustard, grated ginger, pure maple syrup, soy sauce, white miso paste, and rice wine vinegar in a bowl. This mixture is the magic potion. Make sure everything is well-blended, and then set it aside.

Step 2: Prepping the Salmon

• Pat the salmon dry using paper towels. This step ensures the marinade sticks well. Season both sides of the salmon with coarse sea salt and freshly cracked black pepper. You don’t need much—just a light sprinkle will do.

Step 3: Marinating the Salmon

• Place the salmon in a shallow dish and pour half of the marinade over it. Reserve the rest for glazing later. Let the salmon marinate in the refrigerator for at least 30 minutes, allowing the flavors to meld. If you’ve got the time, letting it marinate for a couple of hours won’t hurt.

Step 4: Preheat the Oven

• While the salmon is marinating, preheat your oven to 400°F (200°C). If you prefer grilling, get your grill ready and preheat it too.

Step 5: Cooking the Salmon

• Place the marinated salmon on a lined baking sheet. If using an oven, bake for 15-20 minutes, depending on the thickness of your salmon. Brush the reserved marinade on the salmon halfway through the cooking process. If grilling, place the salmon skin-side down and follow the same glazing process.

Step 6: Finish and Serve

• Once cooked, take the salmon out and let it rest for a couple of minutes. This resting period helps the juices redistribute, making the fish tender and juicy. Serve with a side of your choice.

Notes

• Use Fresh Ginger: Freshly grated ginger dramatically boosts the flavor.
• Avoid Overcooking: Overcooking salmon can make it dry. Keep an eye on it.
• Use Skin-On Fillets: Skin helps keep the salmon moist and flavorful.
• Marinate Properly: Don’t rush the marinating process; it’s crucial for flavor infusion.
• Extra Glaze: Feel free to serve extra glaze on the side for those who love more sauce.

Nutrition

Calories: 300kcal

Keyword Cheesecake factory miso salmon sauce recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

You’ve just unlocked the secret to making Cheesecake Factory’s Miso Salmon Sauce at home. This recipe not only brings a top-notch dining experience to your kitchen but also offers flexibility to make it your own. Now, go ahead and impress your friends and family with this fantastic dish. Bon appétit!

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• How to make Tuna napolitana pasta
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A good pasta dish is like the star at a party. It shines brightly, but it needs some cool friends to make the event memorable. Here are a few sidekicks that pair wonderfully with Tuna Napolitana Pasta: A crisp, fresh salad, Garlic bread, or A glass of chilled white wine. If you’re into wines, a Sauvignon Blanc or a Chardonnay would complement the flavors nicely. Now, let’s dive into this scrumptious dish!

Have you ever had that moment when you’re rummaging through your pantry, looking for something to whip up, and you find a can of tuna staring back at you? Well, that’s exactly how I stumbled upon the Tuna Napolitana Pasta recipe. 

It’s one of those dishes that are surprisingly delicious, and it’s perfect when you’re short on time but craving something hearty. So, let’s get our aprons on and get cooking!

What is Tuna Napolitana Pasta?

Tuna Napolitana Pasta is a comforting, rich dish with origins rooted in the heart of Italian cuisine. It’s a simple yet flavorful mixture of pasta, tuna, and a delectable tomato-based sauce. Even though it doesn’t scream extravagance, it packs a punch in terms of flavor and satisfaction.

Why This Recipe Works

Versatility: You can enjoy this dish whether you’re feeding a crowd or just cooking for yourself. It’s a real chameleon of a recipe that adapts to your needs.

Simplicity: The ingredients are straightforward and probably already sitting in your pantry. No need to rush to the store!

Quick to prepare: This entire dish comes together in under 30 minutes, making it perfect for weeknight dinners.

Balanced flavors: The tuna and tomato sauce combination offers a perfect balance of savory and tangy flavors, with herbs that elevate the taste to another level.

Ingredients You’ll Need To Make This Dish

• 450 milliliters (¾ pint) semi-skimmed milk
• 25 grams (1 ounce) unsalted butter
• 3 tablespoons tomato concentrate
• 1 packet Tuna Napolitana Flavoring Mix
• 185 grams canned tuna, drained and flaked
• 275 grams (10 ounces) pasta, cooked and drained
• 1 teaspoon dried basil
• ½ teaspoon garlic powder

How To Make This Tuna Napolitana Pasta

Step 1: Prepare the Sauce

Start by melting the unsalted butter in a saucepan over medium heat. Once melted, add the tomato concentrate and stir until well combined. You should see a deep red, luscious base forming.

Step 2: Mix the Flavoring

Add in the Tuna Napolitana Flavoring Mix. This mix will introduce a burst of flavors, from zesty herbs to savory spices. Stir until it’s evenly distributed.

Step 3: Incorporate the Milk

Next, pour in the semi-skimmed milk. Stir continuously to avoid any clumps. This step ensures the sauce is creamy and well-balanced.

Step 4: Add the Tuna

Drain the canned tuna and flake it into the saucepan. Stir it into the sauce, ensuring that the tuna chunks are well-coated. The combination of the sauce and flaked tuna creates a harmonious blend of flavors.

Step 5: Seasoning

Add dried basil and garlic powder. These herbs add depth and enhance the natural flavors of the dish.

Step 6: Combine with the Pasta

Finally, mix the cooked and drained pasta with the prepared sauce. Toss it well to ensure every piece of pasta is flavored.

Tips & Tricks

• Use Fresh Herbs: If you have fresh basil or garlic, go for it! They’ll add a more vibrant flavor compared to their dried counterparts.
• Don’t Overcook the Pasta: Aim for al dente. It will continue to cook slightly when mixed with the hot sauce.
• Add a Splash of Lemon: A bit of lemon juice can brighten up the flavors significantly.
• Experiment with Veggies: Throw in some spinach or cherry tomatoes for added texture and color.
• Taste and Adjust Seasoning: Always taste before serving. A pinch of salt or pepper can make a big difference.

Nutrition Information

How Do You Store The Leftovers?

Got leftovers? Lucky you! Store the remaining pasta in an airtight container and place it in the fridge. It’ll stay fresh for up to 3 days. When you’re ready to dig in, reheat it on the stove or in the microwave. Pro tip: Add a splash of milk or water while reheating to keep that sauce creamy.

What Sides Would Complement Tuna Napolitana Pasta Recipe?

Roasted Vegetables: Carrots, zucchini, and bell peppers roasted with olive oil and Italian herbs make a delightful side.

Cesar Salad: Crisp romaine, Parmesan, croutons, and a tangy Caesar dressing offer a perfect counterbalance to the rich pasta.

Steamed Asparagus: Lightly steamed asparagus with a dash of lemon juice is another excellent companion for this dish.

What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?

Whole Milk for Semi-Skimmed Milk: Adds a bit more creaminess without a dramatic change in texture.

Olive Oil for Butter: If you’re looking to cut down on saturated fats, olive oil is a wonderful substitute.

Tomato Sauce for Tomato Concentrate: Use double the quantity as concentrate is more potent.

Fresh Tuna for Canned Tuna: If you have fresh tuna on hand, grill or sauté it before flaking and adding to your sauce.

Tuna napolitana pasta recipe

Tina Cooper

Have you ever had that moment when you’re rummaging through your pantry, looking for something to whip up, and you find a can of tuna staring back at you? Well, that’s exactly how I stumbled upon the Tuna Napolitana Pasta recipe. 

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Main dish

Cuisine Italian

Servings 4 Servings

Calories 412 kcal

Equipment

• Stove

Ingredients

  

1x2x3x

• 450 milliliters ¾ pint semi-skimmed milk
• 25 grams 1 ounce unsalted butter
• 3 tablespoons tomato concentrate
• 1 packet Tuna Napolitana Flavoring Mix
• 185 grams canned tuna drained and flaked
• 275 grams 10 ounces pasta, cooked and drained
• 1 teaspoon dried basil
• ½ teaspoon garlic powder

Instructions

 

Step 1: Prepare the Sauce

• Start by melting the unsalted butter in a saucepan over medium heat. Once melted, add the tomato concentrate and stir until well combined. You should see a deep red, luscious base forming.

Step 2: Mix the Flavoring

• Add in the Tuna Napolitana Flavoring Mix. This mix will introduce a burst of flavors, from zesty herbs to savory spices. Stir until it’s evenly distributed.

Step 3: Incorporate the Milk

• Next, pour in the semi-skimmed milk. Stir continuously to avoid any clumps. This step ensures the sauce is creamy and well-balanced.

Step 4: Add the Tuna

• Drain the canned tuna and flake it into the saucepan. Stir it into the sauce, ensuring that the tuna chunks are well-coated. The combination of the sauce and flaked tuna creates a harmonious blend of flavors.

Step 5: Seasoning

• Add dried basil and garlic powder. These herbs add depth and enhance the natural flavors of the dish.

Step 6: Combine with the Pasta

• Finally, mix the cooked and drained pasta with the prepared sauce. Toss it well to ensure every piece of pasta is flavored.

Notes

• Use Fresh Herbs: If you have fresh basil or garlic, go for it! They’ll add a more vibrant flavor compared to their dried counterparts.
• Don’t Overcook the Pasta: Aim for al dente. It will continue to cook slightly when mixed with the hot sauce.
• Add a Splash of Lemon: A bit of lemon juice can brighten up the flavors significantly.
• Experiment with Veggies: Throw in some spinach or cherry tomatoes for added texture and color.
• Taste and Adjust Seasoning: Always taste before serving. A pinch of salt or pepper can make a big difference.

Nutrition

Calories: 412kcal

Keyword Tuna napolitana pasta recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Tuna Napolitana Pasta is a dish that checks all the boxes: easy, delicious, and quick. Whether you’re a busy bee on a weeknight or just in the mood for something comforting, this recipe is a go-to. Plus, it’s versatile — you can tweak it to suit what you have in your pantry. So, what are you waiting for? Grab that can of tuna and let’s make some magic in the kitchen!

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• Easy Maggiano’s little italy taylor street baked ziti recipe

Before diving into the recipe, let’s think about what could complement this delightful dish. A crisp Italian salad with mixed greens, cherry tomatoes, and a zesty vinaigrette is perfect. A slice of garlic bread can also be great for sopping up sauce. Don’t forget a bottle of nice red wine, like a Chianti or Sangiovese, to round off your Italian feast.

Today, I’m sharing something close to my heart – Maggiano’s Little Italy Taylor Street Baked Ziti recipe. This dish is an absolute crowd-pleaser, perfect for family dinners or potlucks. As someone who’s deeply passionate about Italian cuisine, I promise you a mouthwatering experience.

What is Maggiano’s Little Italy Taylor Street Baked Ziti Recipe?

So, what makes this Ziti memorable? This recipe hails from Maggiano’s Little Italy, a well-known restaurant chain specializing in Italian-American cuisine. The Taylor Street Baked Ziti combines hearty rigatoni pasta, spicy Italian sausage, and a rich pomodoro sauce, then bakes everything to perfection with melted provolone and Parmesan cheese.

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How Does It Taste Like?

One word – sensational! Each bite is a delightful combination of al dente pasta, savory sausage, and rich, creamy sauce. The provolone cheese melts into gooey goodness, while the Parmesan adds a sharp finish. It’s like a warm hug in a bowl.

Why You’ll Love This?

Comfort Food: It’s the epitome of comfort, packed with flavors that satisfy your soul.
Easy to Make: The steps are simple and straightforward.
Family-Friendly: Even the pickiest eaters will love this.
Great for Leftovers: It tastes even better the next day!
Nutrient-Packed: Yes, it’s indulgent, but balanced with veggies and good fats.

Ingredients

Pomodoro Sauce:

• 8 cloves garlic, minced
• 1 large onion, finely chopped
• 7 tbsp extra virgin olive oil
• 8 – 14.5 oz cans crushed tomatoes
• 1.5 – 2 cups roasted red pepper puree (2 large roasted red peppers blended with 2 tbsp water)
• 2 – 6 oz cans tomato concentrate
• 4 tsp granulated sugar
• 1/4 cup + 2 tbsp dried basil leaves
• 1/4 cup + 2 tbsp dried Italian herbs
• 2 tsp ground black pepper
• 2 tsp kosher salt (adjust to taste)
• 1 cup reduced-fat half-and-half
• 1/2 tsp red pepper flakes for a touch of heat

Baked Ziti:

• 2 boxes rigatoni pasta
• 9+ cups Pomodoro Sauce
• 1.2 lb mild Italian sausage (casings removed)
• 12 slices provolone cheese
• Freshly grated Parmesan cheese to taste

Step by Step Directions

Step 1: Prepare the Pomodoro Sauce

First, let’s make the sauce. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onions become translucent.

Step 2: Add Tomatoes and Peppers

Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate. Stir well to combine.

Step 3: Season and Simmer

Add sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Mix until well-combined. Let it simmer on low heat for about 30 minutes to allow the flavors to meld together. Stir occasionally.

Step 4: Finish the Sauce

Add the half-and-half and red pepper flakes. Stir, and let it simmer for another 5 minutes. Turn off the heat and set aside.

Step 5: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente (firm to the bite). Drain and set aside.

Step 6: Brown the Sausage

In a separate pan, cook the Italian sausage over medium heat until it’s browned and fully cooked. Break it up into small pieces as it cooks.

Step 7: Assemble the Ziti

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sausage, and about 7 cups of the Pomodoro sauce. Mix thoroughly.

Step 8: Layer the Dish

Spread a layer of the prepared mixture into a 9×13 inch baking dish. Arrange 6 slices of provolone cheese on top. Repeat another layer of pasta mix and the remaining provolone slices.

Step 9: Add Parmesan and Bake

Sprinkle freshly grated Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Tips On Making Maggiano’s Little Italy Taylor Street Baked Ziti Recipe

• Use Quality Cheese: Always opt for freshly grated Parmesan and good-quality provolone.
• Don’t Overcook Pasta: Al dente is key as the pasta will continue to cook in the oven.
• Adjust Spices: Feel free to spice it up with more red pepper flakes if you like a kick.
• Oil the Baking Dish: Lightly oil the dish to prevent sticking.
• Let it Rest: Allow the baked ziti to rest for a few minutes before serving to let the flavors meld.

Nutrition Information

How Do You Store This Maggiano’s Little Italy Taylor Street Baked Ziti?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.

What Other Substitutes Can You Use in Maggiano’s Little Italy Taylor Street Baked Ziti?

• Vegetarian Option: Use vegetarian sausage or just load up on veggies like zucchini and bell peppers.
• Gluten-Free: Use gluten-free pasta.
• Lower Fat: Opt for turkey sausage and reduced-fat cheeses.
• Spicy: Use hot Italian sausage and extra red pepper flakes.
• Different Cheese: Try swapping provolone with mozzarella or fontina for a different flavor profile.

Maggiano’s little italy taylor street baked ziti recipe

Tina Cooper

Today, I’m sharing something close to my heart – Maggiano’s Little Italy Taylor Street Baked Ziti recipe. This dish is an absolute crowd-pleaser, perfect for family dinners or potlucks.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs

Course Main dish

Cuisine American

Servings 10 Servings

Calories 345 kcal

Ingredients

  

1x2x3x

• 8 cloves garlic minced (or 1/4 cup pre-minced garlic)
• 1 large onion finely chopped
• 7 tbsp extra virgin olive oil
• 8 – 14.5 oz cans crushed tomatoes
• 1-1/2 – 2 cups roasted red pepper puree 2 large roasted red peppers blended with 2 tbsp water
• 2 – 6 oz cans tomato concentrate
• 4 tsp granulated sugar
• 1/4 cup + 2 tbsp dried basil leaves
• 1/4 cup + 2 tbsp dried Italian herbs
• 2 tsp ground black pepper
• 2 tsp kosher salt adjust to taste
• 1 cup reduced-fat half-and-half
• 1/2 tsp red pepper flakes for a touch of heat

Baked Ziti

• 2 boxes rigatoni pasta
• 9 + cups Pomodoro Sauce
• 1.2 lb mild Italian sausage casings removed
• 1 package sliced provolone cheese 12 slices
• Freshly grated Parmesan cheese to taste

Instructions

 

Step 1: Prepare the Pomodoro Sauce

• First, let’s make the sauce. In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion. Sauté until the onions become translucent.

Step 2: Add Tomatoes and Peppers

• Pour in the crushed tomatoes, roasted red pepper puree, and tomato concentrate. Stir well to combine.

Step 3: Season and Simmer

• Add sugar, dried basil, Italian herbs, ground black pepper, and kosher salt. Mix until well-combined. Let it simmer on low heat for about 30 minutes to allow the flavors to meld together. Stir occasionally.

Step 4: Finish the Sauce

• Add the half-and-half and red pepper flakes. Stir, and let it simmer for another 5 minutes. Turn off the heat and set aside.

Step 5: Cook the Pasta

• Bring a large pot of salted water to a boil. Add the rigatoni pasta and cook until al dente (firm to the bite). Drain and set aside.

Step 6: Brown the Sausage

• In a separate pan, cook the Italian sausage over medium heat until it’s browned and fully cooked. Break it up into small pieces as it cooks.

Step 7: Assemble the Ziti

• Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked pasta, sausage, and about 7 cups of the Pomodoro sauce. Mix thoroughly.

Step 8: Layer the Dish

• Spread a layer of the prepared mixture into a 9×13 inch baking dish. Arrange 6 slices of provolone cheese on top. Repeat another layer of pasta mix and the remaining provolone slices.

Step 9: Add Parmesan and Bake

• Sprinkle freshly grated Parmesan cheese over the top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden brown.

Notes

• Use Quality Cheese: Always opt for freshly grated Parmesan and good-quality provolone.
• Don’t Overcook Pasta: Al dente is key as the pasta will continue to cook in the oven.
• Adjust Spices: Feel free to spice it up with more red pepper flakes if you like a kick.
• Oil the Baking Dish: Lightly oil the dish to prevent sticking.
• Let it Rest: Allow the baked ziti to rest for a few minutes before serving to let the flavors meld.

Nutrition

Calories: 345kcal

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Conclusion

Maggiano’s Little Italy Taylor Street Baked Ziti, straight from my kitchen to yours. This dish is a true labor of love, bursting with flavor and perfect for any occasion. Gather your ingredients, carve out a little time, and treat yourself and your loved ones to this deliciously comforting meal. Trust me, your taste buds will thank you!

So, fire up your oven and get ready for some amazing homemade Italian fare. Don’t forget to share your creations and cooking stories with me in the comments below. Buon appetite!

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When you’re diving into Carrabba’s Chicken Pollo Rosa Maria, the first thing that comes to mind is finding the perfect sides to enhance its flavors. Personally, I feel a light and zesty Italian pasta salad works wonders. Pair it with a refreshing Caesar salad, some garlic mashed potatoes, or even a simple side of roasted asparagus. Trust me, these pairings will make your meal a feast to remember.

Have you ever wondered what makes Carrabba’s Chicken Pollo Rosa Maria so irresistible? This dish is a culinary masterpiece that has me coming back for more. It’s not just any chicken recipe; it’s a symphony of flavors that captivate your taste buds. So today, I’m spilling all the beans on how you can recreate this delight in your kitchen.

What Is Carrabba’s Chicken Pollo Rosa Maria?

Carrabba’s Chicken Pollo Rosa Maria is a delectable dish featuring chicken breasts stuffed with prosciutto and Fontina cheese. Topped with a buttery lemon garlic sauce, it’s a flavor explosion that you’ll love. This recipe perfectly merges savory, creamy, and tangy elements, creating a balanced and satisfying meal.

What Does It Taste Like?

Can we talk about flavor? Imagine tender chicken bursting with the smokiness of prosciutto and the creaminess of Fontina cheese. Then, picture a zesty, buttery sauce that coats your taste buds with every bite. It’s like a culinary hug, providing comfort and excitement with every forkful.

Why This Recipe Works

Flavor Fusion: The combination of prosciutto, Fontina cheese, and the lemon garlic butter sauce creates a rich and unique taste that’s hard to resist.

Easy to Make: You don’t have to be a master chef to nail this recipe. The steps are straightforward, making it accessible for home cooks.

Healthy and Satisfying: This dish is not only delicious but also packed with protein and essential nutrients.

Versatile: It can be paired with various sides, making it perfect for different occasions, whether it’s a family dinner or a special gathering.

Ingredients For Carrabba’s Chicken Pollo Rosa Maria Recipe

• Juice of 1 lemon
• 4 prosciutto slices
• 1⁄2 cup Fontina cheese, shredded
• 1 tablespoon fresh thyme leaves
• 1⁄2 sweet onion, finely diced
• 1⁄2 cup clarified butter (ghee)
• 8 ounces cremini mushrooms, sliced
• 1⁄4 cup dry white wine (Sauvignon Blanc or Chardonnay)
• 1⁄2 cup fresh basil leaves, chopped
• 1⁄2 teaspoon white pepper
• A pinch of sea salt
• 4 chicken breasts, butterflied
• 3 garlic cloves, minced
• 4 tablespoons unsalted butter
• 1 tablespoon capers, rinsed and chopped

Step by Step Instructions

Step 1: Prepare the Chicken

First, butterfly the chicken breasts. This involves slicing them almost through, creating a pocket. Then, season each breast with a pinch of sea salt and white pepper.

Step 2: Stuff the Chicken

Next, place a slice of prosciutto and about two tablespoons of shredded Fontina cheese inside each chicken breast. Fold them over to seal the stuffing inside.

Step 3: Sauté Vegetables

In a sauté pan, melt the clarified butter over medium heat. Add the finely diced sweet onion, sliced cremini mushrooms, and minced garlic. Sauté until they are tender and fragrant.

Step 4: Cooking the Chicken

Use the same pan or a new one with a bit of clarified butter. Cook the stuffed chicken breasts over medium heat until they are golden brown on both sides. This should take about 5-7 minutes per side.

Step 5: Make the Sauce

In the same pan, add the white wine, lemon juice, and chopped capers. Let it simmer and reduce slightly. Then, add the unsalted butter, stirring until it melts and the sauce thickens.

Step 6: Final Touches

Add the fresh thyme leaves and basil to the sauce. Pour it over the chicken breasts. Let everything simmer together for a few minutes until well combined.

Tips for Perfecting the Recipe

• Use Fresh Ingredients: Fresh herbs and quality cheese make a significant difference.
• Don’t Overstuff: Keep the stuffing moderate to prevent it from leaking out during cooking.
• Temperature Control: Cook on medium heat to avoid burning the butter or undercooking the chicken.
• Resting Time: Let the chicken rest for a few minutes before serving to lock in the juices.
• Double the Sauce: Consider doubling the sauce ingredients if you love a saucy dish.

Nutrition Information

How To Store The Leftovers?

Leftovers can be a lifesaver. Store your cooked chicken in an airtight container in the refrigerator. It will stay fresh for up to three days. For reheating, simply place it in the oven at 350°F for about 15 minutes or until warm.

Sides For Carrabba’s Chicken Pollo Rosa Maria Recipe

Caesar Salad: The crunchiness and tang of a Caesar salad complement the richness of the chicken.

Garlic Mashed Potatoes: Creamy and flavorful, these are perfect for soaking up that delicious lemon garlic butter sauce.

Roasted Asparagus: Light and healthy, roasted asparagus adds a delightful crunch and a dose of vitamins.

Italian Pasta Salad: This zesty side is a fantastic way to balance the richness of the chicken with fresh, vibrant flavors.

What are some alternative choices to the ingredients in case they are not in your pantry?

Fontina Cheese Substitute: If you don’t have Fontina, Gruyere or mozzarella are good alternatives.

Dry White Wine Substitute: Apple cider vinegar or chicken broth can work if you’re out of white wine.

Clarified Butter Substitute: Regular unsalted butter or olive oil can be used instead of clarified butter.

Prosciutto Substitute: If prosciutto is not available, pancetta or even thinly sliced bacon can serve as a great substitute.

Carrabba’s chicken pollo rosa maria recipe

Tina Cooper

Have you ever wondered what makes Carrabba’s Chicken Pollo Rosa Maria so irresistible? This dish is a culinary masterpiece that has me coming back for more.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 50 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Italian

Servings 4 Servings

Calories 644 kcal

Equipment

• Sauté pan

Ingredients

  

1x2x3x

• Juice of 1 lemon
• 4 prosciutto slices
• 1/2 cup Fontina cheese shredded
• 1 tablespoon fresh thyme leaves
• 1/2 sweet onion finely diced
• 1/2 cup clarified butter ghee
• 8 ounces cremini mushrooms sliced
• 1/4 cup dry white wine Sauvignon Blanc or Chardonnay
• 1/2 cup fresh basil leaves chopped
• 1/2 teaspoon white pepper
• A pinch of sea salt
• 4 chicken breasts butterflied
• 3 garlic cloves minced
• 4 tablespoons unsalted butter
• 1 tablespoon capers rinsed and chopped

Instructions

 

Step 1: Prepare the Chicken

• First, butterfly the chicken breasts. This involves slicing them almost through, creating a pocket. Then, season each breast with a pinch of sea salt and white pepper.

Step 2: Stuff the Chicken

• Next, place a slice of prosciutto and about two tablespoons of shredded Fontina cheese inside each chicken breast. Fold them over to seal the stuffing inside.

Step 3: Sauté Vegetables

• In a sauté pan, melt the clarified butter over medium heat. Add the finely diced sweet onion, sliced cremini mushrooms, and minced garlic. Sauté until they are tender and fragrant.

Step 4: Cooking the Chicken

• Use the same pan or a new one with a bit of clarified butter. Cook the stuffed chicken breasts over medium heat until they are golden brown on both sides. This should take about 5-7 minutes per side.

Step 5: Make the Sauce

• In the same pan, add the white wine, lemon juice, and chopped capers. Let it simmer and reduce slightly. Then, add the unsalted butter, stirring until it melts and the sauce thickens.

Step 6: Final Touches

• Add the fresh thyme leaves and basil to the sauce. Pour it over the chicken breasts. Let everything simmer together for a few minutes until well combined.

Notes

• Use Fresh Ingredients: Fresh herbs and quality cheese make a significant difference.
• Don’t Overstuff: Keep the stuffing moderate to prevent it from leaking out during cooking.
• Temperature Control: Cook on medium heat to avoid burning the butter or undercooking the chicken.
• Resting Time: Let the chicken rest for a few minutes before serving to lock in the juices.
• Double the Sauce: Consider doubling the sauce ingredients if you love a saucy dish.

Nutrition

Calories: 644kcal

Keyword Carrabba’s chicken pollo rosa maria recipe

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Q: Can I make this dish gluten-free?

A: Yes, just ensure all your ingredients like the capers and wine are gluten-free. Most of them are naturally gluten-free, but it’s always good to double-check.

Q: Can I use bone-in chicken for this recipe?

A: While you can, it’s a bit more complicated. Boneless chicken breasts cook more evenly and are easier to stuff.

Q: What type of white wine is best for this recipe?

A: I recommend using a dry white wine like Sauvignon Blanc or Chardonnay. They add a nice acidity without being overly sweet.

Q: How can I prevent the cheese from leaking out?

A: To minimize leaks, ensure the chicken is well-sealed and consider using toothpicks to keep it closed during cooking.

Conclusion

There you have it, folks! Carrabba’s Chicken Pollo Rosa Maria is a dish that’s sure to impress. Whether you’re cooking for your family or hosting a special dinner, this recipe is a guaranteed hit. With its rich flavors and straightforward steps, you’ll find yourself returning to it time and time again. Happy cooking, and don’t forget to enjoy the delicious journey along the way!

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