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Maple Soy Glazed Salmon

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One skillet and 20 minutes: that’s all you need to make my recipe for Maple Soy Glazed Salmon! The perfectly balanced sweet and salty sauce packed with fresh ginger and garlic will soak right up into your crisp, pan-seared salmon. It’s the at-home-restaurant experience you’ve been craving! All that, and next to no mess left to clean up.

overhead of a skillet with maple soy glazed salmon fillets

Salmon. My favorite type of fish. The flavor, that silky, flaky texture; not to mention that beautiful, bright color. I can never get sick of it. There are so many wonderful ways you can cook up perfect salmon. So many gorgeous flavors to pair it with! For my very first salmon feature on the blog, I thought I would start out with something easy and a sure-fit hit. It does well no matter who I serve it to!

The gigantic gallon of maple syrup sitting in the fridge may have helped inspire me to post this recipe. Possibly. Yes, I may be Canadian, but there is only so much maple syrup I can get through organically I have a feeling you may be seeing maple syrup appear in my recipes here and there so that we can get through the whole lot!

ingredients in maple soy glazed salmon

Ingredients

Click “Jump to the Recipe” at the top of the recipe or keep on scrolling to the recipe card for ingredient amounts and the full recipe instructions. Read on for extra details and all my tips & tricks!

  • Salmon – I couldn’t find any salmon fillets at the store, so I bought a side of salmon and cut it into fillets myself. Leave the skin on, cut it off, buy it skinless; whatever you have available.
  • Salt & pepper – Season to taste.
  • Sesame oil – If you can possibly find toasted sesame oil, buy it and never look back. It’s amazing. Regular sesame oil will be fantastic as well if that’s what you find!
  • Butter – Unsalted, ideally, as we’re using soy sauce.
  • Garlic – Use as much or little as you like.
  • Ginger – Fresh is best! Ginger grates really easy on a Microplane if you have one in the kitchen.
  • Maple syrup – Get yourself real maple syrup. It makes a difference!
  • Soy sauce – I like to use low sodium soy sauce since we’re using quite a bit to make the sauce.
  • Garnish – Sesame seeds and green onion. At the very least, grab some onion. It adds to the flavor!
how to make maple soy glazed salmon

How to make maple soy glazed salmon

  1. Salmon: Season the salmon fillets on all sides with salt and pepper. Heat the sesame oil in a skillet over medium heat. Cook the salmon for 4-5 minutes per side, or until golden brown and completely cooked through.
  2. Aromatics: Remove the salmon from the skillet and set aside. Melt the butter in the skillet, then add the garlic and ginger. Sauté for 1 minute or until lightly browned.
  3. Sauce: Pour the maple syrup and soy sauce into the skillet. Let the sauce bubble for 2-3 minutes, or until thickened slightly. It will thicken more as it cools off the heat.
  4. Finish: Remove the skillet from the heat and return the salmon to the pan. Spoon the sauce over the salmon fillets to coat them. Garnish with sesame seeds and green onion to serve.

How to tell when salmon is done cooking

Let me tell you from experience: keep the heat on medium when you’re pan-searing salmon. It will need a good 4-5 minutes per side to cook all the way through. If the heat is too high, you will risk burning the outside of the salmon while the middle stays raw.

For an easy way to tell if your salmon is done cooking, gently press in the middle of the fish with your finger or a fork. If it begins to flake where you’re pressing, it’s all done. Take it off the heat! Salmon will dry out and overcook easily.

spooning maple soy glaze over a salmon fillet

How to serve maple soy glazed salmon

We enjoyed our salmon alongside a simple salad made with greens and a vinaigrette. It would also be wonderful with veggies- steamed or roasted. Broccoli, bok choy, carrots, green beans; you name it. They will all be delicious cleaning up the sauce off your plate!

You can also serve your salmon over some noodles or steamed rice. If you make some noodles, try tossing them in the residual sauce in the skillet before plating. Thank me later.

How to store cooked salmon

Transfer your salmon, and the sauce, to an airtight container. It will last in the fridge for up to 2 days. You can store cooked salmon in the freezer for 2-3 months. Since fish is pretty fragile, it’s best to let it thaw overnight in the fridge before reheating.

You can enjoy your salmon cold tossed into a salad! This will mitigate any risk of drying it out in the reheating process, and it still tastes extremely good cold.

If you would like to reheat your salmon, it’s best to work low and slow. Preheat the oven to 275F. Place the fish on a parchment paper-lined baking sheet and bake for 10-15 minutes, or until warmed through. For a faster method, you can use the microwave. Reheat at 20-30 second increments. Keep in mind this method may dry your fish out a bit.

a fork flaking a fillet of salmon

Did you love this? Check out my favorite one pot recipes:

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5 from 1 vote

Maple Soy Glazed Salmon

One skillet and 20 minutes: that's all you need to make my recipe for Maple Soy Glazed Salmon! The perfectly balanced sweet and salty sauce packed with fresh ginger and garlic will soak right up into your crisp, pan-seared salmon
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Asian
Keyword: 30 minutes or less, easy dinner, maple, one pan, one pot, salmon, soy
Servings: 4
Calories: 415kcal
Author: Nicole Beaulieu

Ingredients

Salmon

  • 4-6 salmon filets 4-6 oz each
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 tbsp sesame oil

Maple Glaze

  • 1 tbsp butter unsalted
  • 2 cloves garlic minced
  • 1 tsp ginger fresh, minced/grated
  • 1/2 cup maple syrup
  • 3 tbsp soy sauce low sodium
  • sesame seeds optional, for garnish
  • green onion chopped, optional, for garnish
US Customary – Metric

Instructions

  • Season the salmon fillets on all sides with salt and pepper. Heat the sesame oil in a skillet over medium heat. Cook the salmon for 4-5 minutes per side, or until golden brown and completely cooked through.
  • Remove the salmon from the skillet and set aside. Melt the butter in the skillet, then add the garlic and ginger. Sauté for 1 minute or until lightly browned.
  • Pour the maple syrup and soy sauce into the skillet. Let the sauce bubble for 2-3 minutes, or until thickened slightly. It will thicken more as it cools off the heat.
  • Remove the skillet from the heat and return the salmon to the pan. Spoon the sauce over the salmon fillets to coat them. Garnish with sesame seeds and green onion to serve.

Notes

Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 415kcal | Carbohydrates: 29g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 794mg | Potassium: 945mg | Fiber: 1g | Sugar: 24g | Vitamin A: 155IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg

Korean Beef Bowls

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Does it get any better than one pot and 15 minutes? These Korean Beef Bowls fit the bill! Delicious homemade dinner is on the table no matter how busy your day might be. Paired with perfectly steamed rice and your favorite toppings, this is a recipe you’ll go back to over and over again.

overhead photo or a Korean beef and rice bowl

This recipe is exactly what I like to offer up on my website. It’s easy, tastes amazing, and, it’s EASY! I need to stress that it’s easy. So easy. Just take a peek at the ingredients! These are staples I always have at home. After discovering this delightfully simple and delicious recipe, I’ll keep a few packages of ground beef in the freezer. You never know when a busy day will come to bite. These bowls always save the day!

Pro tip: buy a big knob of ginger and keep it in your freezer. I find it even easier to grate when it’s frozen! Fresh ginger isn’t exactly an every-day ingredient for me, so it’s nice to be able to keep it for 6 months and have it on hand whenever I’m whipping up a recipe like this. Who wants to go to the grocery store for one ingredient? Not me!

ingredients for Korean beef bowls

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling to the recipe card for full ingredient amounts and recipe instructions. Below you’ll find substitutions, tips, tricks, and all the extra information you need to answer any questions!

  • Sesame oil – Toasted or regular. If you’d rather use mild-flavored oil, you can use vegetable, canola, peanut, grapeseed, sunflower, or safflower oil.
  • Garlic – Fresh is best! You can use jarred instead if that’s what you have handy.
  • Ginger – Freshly grated.
  • Red pepper flakes – Use as much or little as you like. Leave them out completely if spice isn’t your forté!
  • Ground beef – Lean or extra lean will work best so you don’t have to drain away all that delicious flavor from the sesame oil, ginger, and garlic.
  • Brown sugar – Use more or less as you see fit.
  • Soy sauce – Low sodium is my go-to.
  • To serve – Spooned over steamed rice, and topped with lots of green onion and sesame seeds.
how to make Korean beef bowls

How to make Korean beef bowls

  1. Aromatics: Heat the sesame oil in a large skillet over medium-high heat. Add the garlic, ginger, and red pepper flakes. Stir and cook for 1-2 minutes, or until lightly browned.
  2. Beef: Add the ground beef and cook, while breaking it into pieces, until completely browned. Cook off any excess moisture if needed.
  3. Sauce: Add the brown sugar and soy sauce to the skillet. Stir, and continue to cook for another 2-3 minutes, or until the sauce has reached your desired consistency.
  4. Finish: Scoop the beef into bowls of steamed rice and garnish with green onion and sesame seeds.

Lean or extra lean beef is highly recommended for this recipe. If you’re using regular ground beef, cook it first, remove any excess fat, then add the sesame oil, garlic, and ginger.

Can I use other types of meat for Korean beef bowls?

Maybe you have some other type of ground meat in your fridge, maybe you want something leaner, or may you just plain-old don’t like beef. Whatever it is, I’ve got you covered.

  1. Ground chicken or turkey: These types of lean ground meat may require some extra oil. Start with the 2 tbsp of sesame oil called for in the recipe, and drizzle more into the pan, as needed, if you see the meat drying out as it cooks.
  2. Ground lamb or pork: The antithesis of ground poultry. These meats are so delicious, and we can thank their extra fat as one of the reasons why. If you’re worried about the dish turning out too greasy with these meats, cook the meat and drain the fat first before adding the sesame oil, ginger, garlic, and pepper flakes.
a pair of chopsticks lifting rice and Korean beef

How to make perfect rice

Become a rice-steaming PRO with my simple instructions! Perfect rice guaranteed every time with no draining, no mush, and no crunchies.

White rice (Jasmine and Basmati):

  1. Rinse the rice well. My favorite method is to add the rice to a fine-mesh sieve and place it in a bowl. Fill the bowl with water, scrub the rice, and lift the sieve. Drain the water from the bowl, and repeat until the water is mostly starch-free. It’ll never be perfect.
  2. Add the rinsed rice to a pot that has a nicely fitted lid. Add cold water and salt to the pot. You’ll want 1 1/4 cups of water and 1/2 tsp salt for every 1 cup of Jasmine rice you’re using, or 1 1/2 cups of water and 1/2 tsp salt for every 1 cup of Basmati rice.
  3. Bring the pot to a boil over high heat without the lid. Once bubbling, reduce the heat to low and cover the pot with the lid.
  4. Cook for 12 minutes, then remove the pot from the heat and let it sit, still covered with the lid, for 5-10 minutes. Fluff with a rubber spatula or, better yet, a rice spoon. (If you have one!)

Brown rice:

  1. Rinse the rice well. Check out step 1 above to see how I do it.
  2. Add the rinsed rice to a pot that has a nicely fitted lid. Fill the pot with water, use about 6 cups of water per 1 cup of rice you’re using.
  3. Bring the pot to a boil over high heat without the lid. Partially cover the pot with the lid to prevent spilling over. Cook the rice for 30 minutes.
  4. Turn the heat off and drain the rice in a colander. Quickly transfer the rice back to the pot. Cover the pot, fully, with the lid. Let the rice steam inside the pot for 10 minutes. Fluff with a rubber spatula or rice spoon.
Overhead photo of a Korean beef and rice bowl

Toppings for Korean beef bowls

I kept mine simple, and classic with green onion, sesame seeds, and some extra red pepper flakes. There are days when I feel like having fun with this recipe! Give these toppings a try:

  • Egg: sunny side up, boiled, pickled; however you like it.
  • Kimchi
  • Pickled carrot and cucumber
  • Slice chilies
  • Hot sauce
  • Shredded cabbage

How to store leftovers

Transfer leftovers to an airtight container and they will last for 3-4 days. You can also store your leftovers in the freezer for 2-6 months.

The easiest way to reheat leftovers is, simply, in the microwave. Reheat at 30 second – 1 minute intervals, stirring in between. You can also reheat your leftovers in a skillet over medium heat. I suggest keeping some broth or water handy. Add a splash if you find the beef is drying out.

a Korean beef and rice bowl topped with green onion and sesame seeds

I love one pot recipes! Check these out:

Print Recipe
0 from 0 votes

Korean Beef Bowls

Does it get any better than one pot and 15 minutes? These Korean Beef Bowls fit the bill! Paired with perfectly steamed rice and your favorite toppings, this is a recipe you'll go back to over and over again.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Asian, Korean
Keyword: beef, ginger, korean, one pot
Servings: 4
Calories: 247kcal
Author: Nicole Beaulieu

Ingredients

  • 1 tbsp sesame oil
  • 3 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 1/2 tsp red pepper flakes
  • 1 lb ground beef lean or extra lean*
  • 3 tbsp brown sugar
  • 1/4 cup soy sauce low sodium
  • 2 tbsp green onion chopped
  • 1 tbsp sesame seeds
US Customary – Metric

Instructions

  • Heat the sesame oil in a large skillet over medium-high heat. Add the garlic, ginger, and red pepper flakes. Stir and cook for 1-2 minutes, or until lightly browned.
  • Add the ground beef and cook, while breaking it into pieces, until completely browned. 4-5 minutes. Cook off any excess moisture if needed.
  • Add the brown sugar and soy sauce to the skillet. Stir, and continue to cook for another 2-3 minutes, or until the sauce has reached your desired consistency.
  • Scoop the beef into bowls of steamed rice and garnish with green onion and sesame seeds.

Notes

Lean or extra lean beef is highly recommended for this recipe. If you’re using regular ground beef, cook it first, remove any excess fat, then add the sesame oil, garlic, and ginger.
Nutritional information does not include rice.
Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Remember to comment and leave a star rating!

Nutrition

Calories: 247kcal | Carbohydrates: 12g | Protein: 26g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 614mg | Potassium: 451mg | Fiber: 1g | Sugar: 9g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 3mg

One Pan Pork Chops and Potatoes

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Easy dinner to the rescue with my One Pan Pork Chops and Potatoes! This go-to spice mixture is packed with flavor and couldn’t be more simple to throw together. Guarantee a hot, homemade meal any night of the week. Featuring minimal prep and everything you need to eat all on one sheet pan, this recipe will become a regular on your weekly rotation.

one pan pork chops and potatoes with a spatula lifting potatoes

I have a problem where I can’t help but use a ridiculous amount of pots, pans, bowls, and utensils for even the simplest recipes. I don’t know where this curse came from, but it’s always a challenge to overcome. This recipe is a god-send for me! I dirtied two entire pieces from the kitchen. TWO! One sheet pan and one spatula for serving. It’s some type of miracle.

This is as easy as dinner can get. I present to you my favorite blend of staple spices in my pantry including my #1 can’t-live-without ingredient, smoked paprika. The color, the flavor, the smokiness; it always takes dinner to the next level. Next, we have some oil, potatoes, and, finally, pork chops. Toss everything together and roast.

ingredients in one pan pork chops and potatoes

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling to the recipe card for ingredient amounts and full recipe instructions. Read on for all my tips and tricks and extra information!

  • Spices – Smoked paprika, onion powder, garlic powder, and Italian seasoning. Adjust the amount of each if you’d like!
  • Salt & pepper – Season to taste.
  • Potatoes – I used baby potatoes, halved. If you have a different type on hand, diced into bite-sized pieces.
  • Olive oil – Other types of oil that work well with roasting are avocado, sunflower, safflower, canola, or vegetable.
  • Pork chops – I found some beautiful bone-in pork chops, about 3/4″ thick. Adjust the cooking time if you get thicker pork chops.
how to make one pan pork chops and potatoes

How to make one pan pork chops and potatoes

  1. Prep: Preheat oven to 425F. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together.
  2. Potatoes: Toss the potatoes with 1 tbsp olive oil and half the prepared spice mixture. Arrange the potatoes, cut side down, on half of a large baking sheet lined with parchment paper. Transfer to the oven and roast for 10 minutes.
  3. Pork: Brush the remaining olive oil over the pork chops on both sides. Coat the pork chops with the remaining spice mixture. Place the pork chops onto the baking sheet with the potatoes, and transfer it back into the oven. Roast for another 20-25 minutes, or until the pork chops are cooked through.

How can I tell when pork is done cooking?

Invest in an instant-read digital thermometer, my friends. They’re cheap, available everywhere, and they will guarantee you perfect meat every time. Not just pork but chicken, beef, lamb; you name it. It will change your life.

Insert the thermometer into the middle of one of the pork chops. It’s easiest to go in through the side of the chop. Once the thermometer reads 145F, your pork is all done!

If you don’t have a thermometer, you can give the pork a touch-test. Touch your thumb and pinky fingers together, then touch the fleshy part of your hand. That is how firm the pork will need to feel once it’s done cooking.

overhead shot of roasted pork chops garnished with thyme

How to store leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-5 days. You can also store leftovers in the freezer for up to 3 months.

You can reheat in the microwave, or you can reheat in the oven. Preheat the oven to 400F and arrange the pork and potatoes on a parchment paper-lined baking sheet. Cover the pan with foil and roast in the oven for 5-10 minutes, or until heated through.

Whichever reheating method you employ, make sure to keep a close eye on your pork and only heat it until it’s warmed through. Pork will dry out very easily when reheated.

crispy roasted baby potatoes garnished with thyme

Did you love this easy one pan recipe? Try these:

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5 from 1 vote

One Pan Pork Chops and Potatoes

Easy dinner to the rescue with my One Pan Pork Chops and Potatoes! This go-to spice mixture is packed with flavor and couldn't be more simple to throw together. Guarantee a hot, homemade meal any night of the week.
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Keyword: easy dinner, mashed potatoes, one pan, pork
Servings: 4
Calories: 466kcal
Author: Nicole Beaulieu

Ingredients

  • 1 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 lbs baby potatoes halved
  • 2 tbsp olive oil
  • 4 pork chops I used bone-in
US Customary – Metric

Instructions

  • Preheat oven to 425F. In a small bowl, mix the smoked paprika, onion powder, garlic powder, Italian seasoning, salt, and pepper together.
  • Toss the potatoes with 1 tbsp olive oil and half the prepared spice mixture. Arrange the potatoes, cut side down, on half of a large baking sheet lined with parchment paper. Transfer to the oven and roast for 10 minutes.
  • Brush the remaining olive oil over the pork chops on both sides. Coat the pork chops with the remaining spice mixture. Place the pork chops onto the baking sheet with the potatoes, and transfer it back into the oven. Roast for another 20-25 minutes, or until the pork chops are cooked through.

Notes

Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 466kcal | Carbohydrates: 45g | Protein: 34g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 90mg | Sodium: 664mg | Potassium: 1551mg | Fiber: 7g | Sugar: 2g | Vitamin A: 883IU | Vitamin C: 45mg | Calcium: 67mg | Iron: 3mg

Creamy Polenta

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Mashed potatoes can move right over! It’s time for Creamy Polenta to shine. This basic side dish will make any meal feel so special. Featuring parmesan and cream cheese, each bite is heavenly. Even the polenta pessimists won’t be able to resist a healthy dollop on their plates!

overhead shot of a bowl of creamy polenta topped with parmesan cheese and pepper.

Creamy, cheesy, comforting, delicious. Creamy polenta is a favorite of mine when I have a special, saucy meal such as these Instant Pot Short Ribs. Mashed potatoes have a very special place in my heart, but I will choose this creamy polenta ten times out of ten when I’m making a side dish to soak up a red wine braise. Sacrilegious? I don’t care! It’s just too good. Plus, it’s even easier to make than mash.

It’s such a simple dish to make and, as a result, really easy to make it bland, or make it extra special. This version of polenta is something I love to make in place of mashed potatoes. The addition of cream cheese and parmesan cheese is a must! That is what transforms plain ol’ polenta from zero to hero, in my opinion, at least.

ingredients in creamy polenta

Ingredients

Want to get down to brass tacks? Click “Jump to the Recipe” at the top of the page or keep on scrolling to the recipe card for ingredient amounts and full recipe instructions. Have any questions? Keep reading my extra info below.

  • Water
  • Salt – Season to taste.
  • Cornmeal – You need coarse cornmeal to make creamy polenta like this- not the lighter, ground, powdered version. They will be similar to grits. Some packages may even say “Polenta” on them.
  • Butter – I like to use unsalted to have full control over the sodium.
  • Cream cheese – Use more or less if you wish.
  • Parmesan – The secret ingredient! Use freshly grated parmesan cheese for the best texture in your polenta. Add parmesan to taste- I usually like to add lots. It’s all up to your preference.

What is polenta?

This dish is much more common all around Europe than it is in North America. It is simply a dish of boiled cornmeal! When it’s hot, it will be creamy, similar to grits, like you see in these photos. Once it cools down, the polenta solidifies. You may have tried this version of polenta sliced and fried.

That’s it! Cornmeal + water. This combination gives you a plethora of options for your culinary adventures and the simplicity opens up many avenues for creativity with your own versions.

how to make creamy polenta

How to make creamy polenta

  1. Prep: Add the water and salt to a medium-sized pot over high heat. Bring the water to a boil, then reduce to a simmer. Add the cornmeal. Stir constantly until the mixture thickens significantly, about 2 minutes.
  2. Cook: Keeping the mixture at a bare simmer, cook the cornmeal for 20 minutes, or until creamy and tender. Whisk very often to avoid the polenta splattering and/or sticking to the bottom of the pot.
  3. Cheese it up: Remove the polenta from the heat. Stir in the butter, cream cheese, and parmesan cheese. Taste for salt, and serve hot.

Tips for making the best creamy polenta

  • Stir, stir, stir. Polenta is very thick. The mixture will “bump” and the bubbles will splatter as it cooks. I keep a whisk in the pot, turn on an entertaining video, and babysit that pot for the whole time it cooks.
  • Be careful! Keep the heat to a simmer and no more. The polenta will be very hot as it cooks. Low heat will keep splattering to a minimum.
  • Use the parmesan like you would use salt. Add more cheese to taste if you’d like.
  • This isn’t a great make-ahead dish! Since it solidifies once you let it cool down, make sure you cook your polenta fresh if you want to serve it creamy.
a bowl of creamy polenta with a pot in the background

How to store leftover polenta

Let the polenta cool down, covered, until it has reached room temperature. Transfer it to an airtight container and store in the fridge for up to 5 days.

Polenta isn’t ideal for freezer storage. Much like mashed potatoes, it tends to release a lot of moisture once frozen and may thaw with an odd texture. It’s best to make it fresh for the nights you need it.

How to reheat creamy polenta

If you’ve made polenta before, you’ll know that it solidifies as it cools down. So much that you can slice it! If you have leftover polenta and you want to enjoy it creamy, you can still make that happen.

  1. Chop the polenta into pieces and add it to a pot with a splash of cream, milk, water, or broth.
  2. Gently heat the polenta over medium heat, until simmering, then reduce the heat to low. Stir the polenta well with a whisk until the mixture comes together and is, once again, creamy.
  3. Warm it through completely and serve immediately.
overhead shot of a bowl of creamy polenta topped with parmesan cheese and pepper

Did you love this simple recipe? Try these:

Print Recipe
0 from 0 votes

Creamy Polenta

Mashed potatoes can move right over! It's time for Creamy Polenta to shine. This basic side dish will make any meal feel so special. Featuring parmesan and cream cheese, each bite is heavenly.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: European
Keyword: cheese, cornmeal, creamy, parmesan, polenta
Servings: 4
Calories: 300kcal
Author: Nicole Beaulieu

Ingredients

  • 4 cups water
  • 1 tsp salt or to taste
  • 1 cup coarse cornmeal
  • 2 tbsp butter unsalted
  • 1/4 cup cream cheese
  • 1/2 cup parmesan cheese*
US Customary – Metric

Instructions

  • Add the water and salt to a medium-sized pot over high heat. Bring the water to a boil, then reduce to a simmer. Add the cornmeal. Stir constantly until the mixture thickens significantly, about 2 minutes.
  • Keeping the mixture at a bare simmer, cook the cornmeal for 20 minutes, or until creamy and tender. Whisk very often to avoid the polenta splattering and/or sticking to the bottom of the pot.
  • Remove the polenta from the heat. Stir in the butter, cream cheese, and parmesan cheese. Taste for salt, and serve hot.

Notes

*Feel free to add more or less parmesan as you prefer.
Make sure you serve your polenta immediately, as it will begin to solidify as it cools down.
Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 300kcal | Carbohydrates: 30g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 891mg | Potassium: 159mg | Fiber: 4g | Sugar: 1g | Vitamin A: 463IU | Calcium: 169mg | Iron: 1mg

Instant Pot Short Ribs

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My Instant Pot Short Ribs are made in half the time of their braised counterparts! They’re tender, meaty, and topped with the most gorgeous red wine sauce. Check out my detailed instructions to enjoy this recipe in your Instant Pot, the slow cooker, or braised in the oven!

a plate with a short rib over polenta with sauce

Another Instant Pot recipe, I know! I’m just obsessed with this handy kitchen gadget. There’s nothing like being able to have a gorgeous dinner like this on a weeknight. No need to braise for hours and hours; this recipe can be done right after work. It’s no 30-minute-meal, but using a pressure cooker will get the job done much faster than the oven.

No Instant Pot on hand? Fear not! I have included instructions below to make this same recipe in your slow cooker, or in the oven. It’s so special no matter which method you choose. The deep, rich flavor is all made with extremely simple every-day ingredients. You will feel like a master chef no matter your skill level in the kitchen! Big thank you to my good friends, Dave and Lori, for supplying this beautiful meat for the blog!

ingredients in instant pot short ribs

Ingredients in Instant Pot short ribs

Click “Jump to the Recipe” at the top of the page or scroll on down to the recipe card for full ingredient amounts and instructions. Keep reading for substitutions and extra clarification on the recipe!

  • Short ribs – I’m not talking about the thinly sliced rib cross-section style of short ribs. Today, we need the large, meaty pieces. Check with your local butcher and ask for braising short ribs if you have trouble finding these at the grocery store.
  • Salt & pepper – Season to taste.
  • Olive oil – For searing and sautéeing. Vegetable, canola, avocado, cornflower, sunflower, safflower, or grapeseed oils will work instead.
  • Garlic – Whole cloves. Use as much or little as you like.
  • Onion – I call for a medium onion. Use two halved small onions, or 3/4 large onion if that’s what you have.
  • Carrot & celery – You can use more or little if you like.
  • Tomato paste – Make sure you have tomato paste rather than sauce.
  • Red wine – Check below for all the info you need on cooking with red wine.
  • Beef broth – Chicken or veggie broth can be used instead.
  • Balsamic vinegar – If you have a flavored balsamic on hand, make sure it’s something that will complement the flavors here such as truffle, cherry, fig, herbs, dark chocolate, espresso, etc.
  • Herbs – Bay leaves, fresh or dried, and fresh thyme sprigs. You can add other herbs such as rosemary or parsley.

Using different types of meat

This recipe is a great opportunity to cook down types of meat that are a bit tougher. It breaks down all those connective tissues to give you the most tender meat, no matter what.

You can use boneless short ribs, brisket, or even stewing types of beef such as chuck or rump roast. If you’re a hunter like my friend who provided the meat for this recipe, you can use venison as well. You won’t find these big short ribs with venison, but you can make the ribs using this method or cut the meat into big chunks to simulate boneless short ribs.

overhead shot of two plates with short ribs over polenta with sauce

The best wine for cooking beef

In this recipe, we’re using a full cup of wine to cook this beef down. You’ll want to choose a wine whose flavor you love, as well as a wine that will work with the flavors of the stew. Check out this easy guide to pick your bottle:

  • Pinot Noir: This variety is lighter in body, and will work well if you want the wine to take a step down in the flavor of the sauce. It will tenderize the meat beautifully as it cooks, all while letting the meat and aromatics take the flavor reigns.
  • Merlot: This easy-drinking fruit-forward wine is what you’ll want if that final sauce is going to be the pièce de résistance of the meal. Merlot cooks down silky smooth and the low tannins give it an equally smooth flavor.
  • Cabernet Sauvignon: Looking for a bold wine for your ribs? This is your best friend! If you really want to feature the flavor of the wine and have it cook all the way into each bite, grab yourself a Cab Sav. This variety will also make your meat extra-extra tender.

how to make instant pot short ribs

How to make Instant Pot short ribs

  1. Sear: If needed, cut the short ribs into pieces each containing one rib. Generously season the short ribs, on all sides, with salt and pepper. Turn your Instant Pot to the sauté setting. Once it’s hot, add the olive oil. Sear the short ribs on all sides until golden brown. Work in batches as to not overcrowd the pot.
  2. Veg: Set the ribs aside in a bowl or plate. Add the garlic, onion, carrot, and celery to the pot. Sauté for 2-3 minutes, or just until you start to see some browning on the onion and garlic.
  3. Deglaze: Stir in the tomato paste and let the veggies cook for one more minute. Add the wine and bring it to a bubble. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. Stir the broth, balsamic vinegar, thyme, and bay leaves into the pot.
  4. Cook: Add the beef ribs back to the pot, submerging them as much as possible into the liquid. Secure the lid of your Instant Pot and turn the knob from “venting” to “seal”. Cook on high pressure for 50 minutes, then let the pressure release naturally for 15 minutes before quick-releasing the remaining pressure.
  5. Sauce: Remove the short ribs from the pot, set aside on a large platter, and cover them with foil. Strain the liquid through a fine-mesh sieve, remove and chunks from your Instant Pot, and return the liquid to the pot.* Skim off as much fat as you prefer. Turn the sauté setting on and reduce the liquid until it has reached your desired consistency. Season to taste with salt and pepper.
  6. Optional: If you’d like your sauce thicker, whisk 1-2 tsp cornstarch with 1-2 tsp water. Slowly add this slurry to the bubbling sauce, while whisking to avoid lumps, until it’s thickened to your preference.

How to make slow cooker short ribs

Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!

This method will require more broth, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll likely need an additional 1 1/2 – 2 cups of broth.

  1. Follow step #1 as per the recipe in a large skillet over high heat, then transfer the seared short ribs directly to your slow cooker. Continue steps 2-4 in the same skillet, over medium-high.
  2. Pour the contents of the skillet over the ribs. Add a bit more broth, as needed, until the ribs are almost submerged.
  3. Cook on low for 6-8 hours or high for 3-4 hours, until the ribs are tender.
  4. Strain the sauce into a saucepan and follow the recipe as instructed.

How to make oven-braised short ribs

Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!

This method will require more broth and wine, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll need 2 cups of red wine and 2-3 cups of broth.

  1. Preheat the oven to 350F. Follow step #1 as per the recipe in a large dutch oven over high heat, then reduce the heat to medium-high for steps 2-4.
  2. Add the short ribs back to the pot and arrange them so that they are completely submerged in the liquid. Add more broth if needed.
  3. Bring the pot to a boil, cover with a lid, then transfer to the oven. Cook the ribs until they’re tender, about 2 – 2 1/2 hours.

a fork shredding meat on a beef short rib

How to serve Instant Pot short ribs

It’s typical to serve your short ribs over some mashed potatoes to soak up all that gorgeous sauce, but, I have a recipe that I prefer tenfold over potatoes for a recipe like this. I made my favorite creamy polenta (recipe coming on Wednesday). I find the flavor works even better with that rich red wine sauce.

Scoop a dollop of creamy polenta, or mashed potatoes, onto a plate. Place a short rib on top of the dollop, and spoon as much sauce as you like over the rib. Garnish with some fresh thyme to serve.

Storing leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. I like to store the sauce with the beef to keep it as tender as possible without drying out, but you can keep the sauce separate.

Reheat either in the microwave, or add both the sauce and meat to a small saucepan and simmer until heated through. Keep some broth or water handy to add to the pan if you find the sauce is reducing too much.

Your leftovers will also last 2-3 months in the freezer. Let them thaw overnight in the fridge before reheating.

overhead shot of a plate with a short rib over polenta with sauce

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Instant Pot Short Ribs

My Instant Pot Short Ribs are made in half the time of their braised counterparts! They're tender, meaty, and topped with the most gorgous red wine sauce. Check out my detailed instructions to enjoy this recipe in your Instant Pot, the slow cooker, or braised in the oven!
Prep Time5 mins
Cook Time1 hr 5 mins
Pressure release15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American, French
Keyword: beef, instant pot, red wine, short ribs
Servings: 6
Calories: 389kcal
Author: Nicole Beaulieu

Ingredients

  • 3-4 lbs beef short ribs
  • 1 tsp salt or to taste
  • 1 tsp pepper or to taste
  • 2 tbsp olive oil
  • 4 cloves garlic crushed
  • 1 medium onion quartered
  • 1 medium carrot cut into large pieces
  • 1-2 ribs celery cut into large pieces
  • 2 tbsp tomato paste
  • 1 cup red wine Cabernet Sauvignon, Pinot Noir, or Merlot
  • 1/2 cup beef broth low sodium
  • 2 tbsp balsamic vinegar
  • 2 sprigs thyme
  • 2 bay leaves fresh or dried
US Customary – Metric

Instructions

  • If needed, cut the short ribs into pieces each containing one rib. Generously season the short ribs, on all sides, with salt and pepper. Turn your Instant Pot to the sauté setting. Once it's hot, add the olive oil. Sear the short ribs on all sides until golden brown. Work in batches as to not overcrowd the pot.
  • Set the ribs aside in a bowl or plate. Add the garlic, onion, carrot, and celery to the pot. Sauté for 2-3 minutes, or just until you start to see some browning on the onion and garlic.
  • Stir in the tomato paste and let the veggies cook for one more minute. Add the wine and bring it to a bubble. Use a wooden spoon or spatula to scrape the bits off the bottom of the pot. Stir the broth, balsamic vinegar, thyme, and bay leaves into the pot.
  • Add the beef ribs back to the pot, submerging them as much as possible into the liquid. Secure the lid of your Instant Pot and turn the knob from "venting" to "seal". Cook on high pressure for 50 minutes, then let the pressure release naturally for 15 minutes before quick-releasing the remaining pressure.
  • Remove the short ribs from the pot, set aside on a large platter, and cover them with foil. Strain the liquid through a fine-mesh sieve, remove and chunks from your Instant Pot, and return the liquid to the pot.* Skim off as much fat as you prefer. Turn the sauté setting on and reduce the liquid until it has reached your desired consistency. Season to taste with salt and pepper.
  • Optional: If you'd like your sauce thicker, whisk 1-2 tsp cornstarch with 1-2 tsp water. Slowly add this slurry to the bubbling sauce, while whisking to avoid lumps, until it's thickened to your preference.

Notes

*You can keep the carrot and onion to serve if you’d like. Otherwise, discard the remaining contents.
Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!
Slow cooker instructions: Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!
This method will require more broth, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll likely need an additional 1 1/2 – 2 cups of broth.
  1. Follow step #1 as per the recipe in a large skillet over high heat, then transfer the seared short ribs directly to your slow cooker. Continue steps 2-4 in the same skillet, over medium-high.
  2. Pour the contents of the skillet over the ribs. Add a bit more broth, as needed, until the ribs are almost submerged.
  3. Cook on low for 6-8 hours or high for 3-4 hours, until the ribs are tender.
  4. Strain the sauce into a saucepan and follow the recipe as instructed.
 
Oven braised instructions: Refer to the recipe card for most of this method; only a few things will be changed. I have those changes detailed below!
This method will require more broth and wine, as the surface area will be much larger than the Instant Pot. Plan accordingly! You’ll need 2 cups of red wine and 2-3 cups of broth.
  1. Preheat the oven to 350F. Follow step #1 as per the recipe in a large dutch oven over high heat, then reduce the heat to medium-high for steps 2-4.
  2. Add the short ribs back to the pot and arrange them so that they are completely submerged in the liquid. Add more broth if needed.
  3. Bring the pot to a boil, cover with a lid, then transfer to the oven. Cook the ribs until they’re tender, about 2 – 2 1/2 hours.

Nutrition

Calories: 389kcal | Carbohydrates: 7g | Protein: 33g | Fat: 22g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 628mg | Potassium: 797mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1826IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 4mg

Creamy Pasta with Bacon and Peas

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One pot and 15 minutes. That’s all you need to make my Creamy Pasta with Bacon and Peas! With a short ingredient list to boot, this comforting recipe is a must for days you need a big bowl of love. Make it for guests, make it for a date, make it for yourself. I can promise it will become a secret weapon in your kitchen.

tongs picking up creamy pasta with bacon and peas

With a few days left until the New Year, I think it’s only right to fit in as many calories as humanly possible. Right? Usually when I make a creamy pasta I’ll try to lighten it up with some half & half, but today I’m going all out. When I say cream, I mean cream. We’re talking 35% whipping cream to make the most luxurious, perfectly thickened sauce to coat each strand.

Some days we need a meal so delicious, so filling, so rich, so sinful, all you can do is lie down and enter a food coma afterward. This is a recipe that will achieve just that! My boyfriend’s mom knew just the trick, and I’m so grateful she could pass this recipe onto me. But, don’t worry. It’s not all that bad for you. There are peas in it! I think we can categorize this in the “health-conscious” category now.

ingredients for creamy pasta with bacon and peas

Ingredients

Click “Jump to the Recipe” at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and the full recipe instructions. Read along if you’d like to see extra information, tips, tricks, and substitutes for this recipe.

  • Pasta – Any type you like best. I used linguini.
  • Olive oil – For sautéing. You can also use vegetable, canola, avocado, safflower, or grapeseed oils.
  • Bacon – Thick-cut is ideal. I found a beautiful double-smoked thick-cut bacon at my local butcher.
  • Shallot – Or sweet onion. Use half if the onion is small to medium, or 1/4 if the onion is large.
  • Cream – Heavy whipping cream. Anything 35%+.
  • Peas – Fresh, frozen, or canned & rinsed.
  • Bouillon – I used chicken but any type will work.
  • Pepper – Freshly cracked.
how to make creamy pasta with bacon and peas

All about bacon

This recipe is a favorite of my boyfriend’s when he was growing up. His mom took me to the butcher across the street to get this incredible double-smoked bacon. I think the thick-cut is a big part of what makes this recipe so special. We’re talking almost 1/4″ thick for the bacon I found! It added so much amazing flavor and texture to the recipe.

You can really step your culinary game up and use some pancetta or guanciale to give your version a bit of a creamy carbonara vibe. If you’re looking for a non-pork option, try your favorite smoked sausage cut into bites. You might have to add a bit more oil in this case.

How to make creamy pasta with bacon and peas

  1. Pasta and bacon: Cook the pasta al dente according to package instructions. Heat the olive oil in a pan over medium-high heat, and add the bacon. Cook for 3-4 minutes, or until the bacon begins to brown.
  2. Shallot: Add the shallots to the pan and continue to cook for another 2 minutes, or until the bacon is browned to your preference. Drain all but 1-2 tbsp of the fat from the pan.
  3. Sauce: Pour the cream into the pan along with the bouillon, pepper, and peas. Simmer for 2-3 minutes to warm the peas through.
  4. Finish: Reduce the heat to medium and add the pasta. Toss to coat for 1-2 minutes, then remove the pan from the heat. Keep in mind the sauce will thicken significantly as the pasta cools before serving.
overhead shot of a plate of creamy pasta

Tips for making perfect creamy pasta with bacon and peas

  • Cream around 35% is ideal. While it has a high-fat content, it still liquid enough to give you a nice, glossy sauce. Anything above 40% may end up being too thick.
  • The peas don’t need a lot of time- just enough to heat them up. Any more and they can over-cook.
  • Get yourself some good quality thick-cut bacon if you can.
  • Treat the bouillon powder like salt. Add more or less depending on your preference.
  • Make sure the sauce is still quite liquid when you take the pan off the heat. It will thicken up a lot as it cools down a bit.

How to store leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-5 days. To reheat, you can use the microwave or toss the pasta in a skillet over medium heat. If you find the sauce has dried out a bit or the pasta has absorbed it, you can add a splash more cream or even some broth to thin it out.

a fork picking up creamy pasta

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Creamy Pasta with Bacon and Peas

One pot and 15 minutes. That's all you need to make my Creamy Pasta with Bacon and Peas! With a short ingredient list to boot, this comforting recipe is a must for days you need a big bowl of love.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: American, Italian
Keyword: bacon, comfort food, cream, one pot, pasta, peas
Servings: 4
Calories: 1224kcal
Author: Nicole Beaulieu

Ingredients

  • 1 lb pasta I used linguini
  • 1 tbsp olive oil
  • 8 oz bacon thick-cut
  • 2-3 shallots finely diced
  • 3 cups heavy cream 35% or more
  • 1 1/2 tsp bouillon powder I used chicken. Season to taste- this is used instead of salt.
  • 1 tsp pepper freshly cracked
  • 1 cup peas fresh, frozen, or canned*
US Customary – Metric

Instructions

  • Cook the pasta al dente according to package instructions. Heat the olive oil in a pan over medium-high heat, and add the bacon. Cook for 3-4 minutes, or until the bacon begins to brown.
  • Add the shallots to the pan and continue to cook for another 2 minutes, or until the bacon is browned to your preference. Drain all but 1-2 tbsp of the fat from the pan.
  • Pour the cream into the pan along with the bouillon, pepper, and peas. Simmer for 2-3 minutes to warm the peas through.
  • Reduce the heat to medium and add the pasta. Toss to coat for 1-2 minutes, then remove the pan from the heat. Keep in mind the sauce will thicken significantly as the pasta cools before serving.

Notes

*If you use canned peas make sure you drain and rinse before using them in the recipe.
Nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 1224kcal | Carbohydrates: 19g | Protein: 8g | Fat: 126g | Saturated Fat: 64g | Cholesterol: 298mg | Sodium: 946mg | Potassium: 639mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3392IU | Vitamin C: 25mg | Calcium: 144mg | Iron: 2mg

Chicken and Mushroom Coconut Curry

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Welcome to another one of my favorite speedy weeknight dinners: Chicken and Mushroom Coconut Curry! This recipe is made in just two steps with kitchen staples and one pot. It’ll be a new obsession for you, your family, guests; whoever is lucky enough to give it a try.

a bowl of coconut curry

Not only does this glorious recipe dirty minimal dishes, but it only takes 30 minutes from start to finish. A kitchen is never truly empty! Sometimes you just have to let those creative juices flow to create something delicious out of a handful of odds and ends. Or, let me take over that role! That’s exactly how this recipe came to be for me.

When I was much younger and without a license to drive to the store, before Skip the Dishes was ever a glimmer in its creator’s eyes, I had to get creative with dinner. One night I found a can of coconut milk in the pantry, and a half-used can of red curry paste in the fridge. The rest, my friends, is history. This simple curry sauce has become one of my favorite quick-fixes for dinner.

steps for making chicken and mushroom curry

Ingredients

Keep on scrolling down to the recipe card or click “Jump to the Recipe” at the top of the page for ingredient amounts and full instructions. Read on for substitutes, extra info, and tips!

  • Butter – I like to use unsalted to have full control over the sodium, but it really doesn’t matter for this recipe.
  • Olive oil – Other types of oil that are good for higher heat cooking are sunflower, safflower, canola, grapeseed, or avocado.
  • Chicken breast –Skinless and boneless. Thighs will work too.
  • Mushrooms – I used these beautiful shiitake mushrooms that I found at the store. Try something seasonal, your favorite type, or a mixture!
  • Onion – Any type you have handy.
  • Garlic – As much or little as you like! Emphasis on much.
  • Coconut milk – Make sure you’re getting the canned coconut milk, also known as coconut cream, rather than the dairy replacement in a carton. While you can use the “lite” version, this recipe works best with regular coconut milk. It will be much creamier and more flavorful.
  • Curry paste – I used red curry paste. Green or yellow will work as well.
  • Salt & pepper – Season to taste.
  • Garnish – Freshly chopped parsley or cilantro.

All about curry paste

Curry paste is typically made with ginger, kafir lime, lemongrass, garlic, and spices. I’ve used red curry paste for this recipe, but feel free to try it with yellow or green curry. Coconut milk is such a fantastic base to use for any type of curry you choose. It’s creamy, delicately flavored, and will compliment such a variety of flavors.

I usually like to use curry paste from a jar. A little goes a long way! If you don’t often use curry paste, it’s best to go with one of these small jars. You’d be surprised how much flavor you’ll get out of a few tablespoons. Unsure about how much of a punch you want to pack into your curry? Start with one tablespoon of curry and slowly add a bit more until the sauce suits your preference and taste.

A pot of chicken and mushroom curry

What else can I add to my curry?

You can switch over to chicken thighs, try different types of mushrooms, or even change the recipe completely depending on what you have! Give these ideas a try:

  • Tofu
  • Cauliflower
  • Chickpeas
  • Peas/ snow peas
  • Bell pepper
  • Paneer
  • Ground meat
  • Beef or lamb
  • Turkey

How to make chicken and mushroom coconut curry

  1. Sauté: Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes.
  2. Curry it up: Add the coconut milk and red curry paste. Mix well, and cook for another 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper at the very end. Serve over rice and garnish with chopped parsley.
a bowl of chicken and mushroom coconut curry with rice

How to store leftover chicken and mushroom coconut curry

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. While you can store it in the freezer for 3 months, it’s not ideal to freeze mushrooms. The texture can come out a bit slimy after thawing.

To reheat, use the microwave. Stir every 30-45 seconds until completely heated through. You can also reheat in a skillet or saucepan over medium heat. Stir often and add a splash of water or broth if you find the sauce is thickening up too much.

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5 from 3 votes

Chicken and Mushroom Coconut Curry

Welcome to another one of my favorite speedy weeknight dinners: Chicken and Mushroom Coconut Curry! This recipe is made in just two steps with kitchen staples and one pot. It'll be a new obsession for you, your family, guests; whoever is lucky enough to give it a try.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: 30 minutes or less, chicken, curry, easy dinner, mushrooms
Servings: 6
Calories: 359kcal
Author: Nicole Beaulieu

Ingredients

  • 2 tbsp butter
  • 2 tbsp olive oil
  • 3 chicken breasts cubed
  • 12 oz shiitake mushrooms sliced
  • 1 red onion
  • 2 cloves garlic
  • 12 oz coconut milk
  • 3 tbsp red curry paste
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • parsley for garnish
US Customary – Metric

Instructions

  • Warm the butter and oil over medium-high heat in a large skillet. Add the chicken, and cook for about 5 minutes, or until lightly browned. Add the mushrooms, onion, and garlic and cook for another 5 minutes.
  • Add the coconut milk and red curry paste. Mix well, and cook for another 10-15 minutes, or until the sauce has thickened to your liking. Season with salt and pepper at the very end. Serve over rice and garnish with chopped parsley.

Notes

Curry paste can be found in little jars in the international food aisle of your grocery store.
I used red curry paste for this recipe, but green curry paste would work as well.
Any type of mushroom can be used for this recipe.
You can make this recipe vegetarian by substituting the chicken for tofu or doubling the amount of mushrooms.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
Did you love this recipe? Make sure to leave a comment and a star rating!

Nutrition

Calories: 359kcal | Carbohydrates: 14.5g | Protein: 18.3g | Fat: 26.3g | Saturated Fat: 15.9g | Cholesterol: 58mg | Sodium: 701mg | Potassium: 524mg | Fiber: 2.9g | Sugar: 4.7g | Calcium: 220mg | Iron: 0.4mg

Tortellini Soup

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This creamy Tortellini Soup made with Italian sausage is a simple, delicious, and comforting meal. With a touch of kale, fresh basil, and thyme, every bite is fresh and vibrant. The best part? It’s all made in one pot and less than 30 minutes! You could call it the unicorn of homemade dinners.

a bowl of tortellini soup with a spoon

This recipe is one of my favorites at the moment. I’m a fiend for pasta and could, quite honestly, eat it every day. I love to find new and creative ways to sneak it into my weekly meal rotation. I feel like you guys are going to start to see a trend in my favorite ingredients to utilize… cough… fire roasted tomatoes… cough… I’m sorry, they’re just so good!

What I love most about this tortellini soup is that the ingredients are so, seemingly, basic, but the flavor you are rewarded with is just out of this world. It’s all about finding the right ingredients, like, you know, FIRE ROASTED TOMATOES, that will change your cooking game with no extra effort. It’s a no-fail dinner you can whip up on a busy weeknight, but still delicious enough to serve guests. Yes, even your in-laws will be impressed.

ingredients used to make creamy tortellini soup with sausage

Ingredients

Click that big ol’ “Jump to Recipe” at the top of the page or keep on scrolling down to the recipe card for ingredient amounts and instructions. Below you’ll find lots of tips, tricks, and substitutes.

  • Olive oil – You can use other mild-flavored oils such as avocado, vegetable/canola, safflower, or sunflower.
  • Italian sausage – I used regular sausages and removed them from their casings. If you can find ground sausage, great!
  • Onion – I used white, but use whatever you have handy.
  • Garlic – Use as much or as little as you like. I always suggest using fresh garlic, but powdered or jarred will work just fine.
  • Italian seasoning – Basil, thyme, rosemary, oregano, and marjoram. You can use any combination of your favorite herbs.
  • Broth – Chicken, veggie, beef, heck, use pork if that’s what you have.
  • Fire roasted tomatoes – This is my secret ingredient! If you’ve never tried these, you’re about to be converted. You can also use crushed tomatoes, diced tomatoes, or tomato sauce.
  • Tortellini – I found some delicious bacon and cheddar tortellini. Any flavor will work.
  • Kale – The kale adds some much-needed greenery to this recipe. As it cooks down it soaks up all those delicious flavors. Try some spinach if you prefer.
  • Half & half – This is half cream and half milk; it’s typically 18%MF. Because of the acidity of the tomatoes, I wouldn’t use regular milk in its place as it may curdle. Anything 10%MF and up will be okay.
  • Fresh basil – This is added right at the end for a nice fresh pop of flavor. You can use dried basil but I highly recommend finding it fresh.
Step-by-step instructions for making creamy tortellini soup with sausage

How to make tortellini soup

  1. Brown the sausage and onion: Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
  2. Simmer and cook the tortellini: Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes. Now you can stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
  3. Finish the soup: Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream, garnish with fresh basil, and enjoy!

How to serve tortellini soup

All of the “soup isn’t a meal!!” haters will be silenced after trying a bowl of this loaded up, filling, deliciousness. I’ll have this soup with a slice of fresh bread and call it a night.

If you’re planning on serving this to guests, however, I have a few tricks up my sleeve to help you turn this into a gourmet plating. Top each bowl with a drizzle of good quality olive oil, some fresh chopped basil, a sprinkle of parmesan cheese, and fresh cracked pepper.

overhead picture of a pot full of creamy tortellini soup

What else can I add to my soup?

It’s really easy to make this recipe your own. You can switch it up every time you make it to have something a little different! Try some of these.

Instead of kale:

  • Spinach
  • Mustard greens
  • Cabbage

Veggies:

  • Corn
  • Peas
  • Carrots
  • Broccoli

Meat:

  • Ground beef, pork, chicken, or turkey
  • Shredded chicken breast
  • Shrimp

You can also feel free to use other types of sausage in your tortellini soup. Chicken, turkey, beef, and even lamb would be great.

overhead picture of a bowl of tortellini soup with a spoon holding a tortellini

How to store leftovers

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat either in the microwave or on the stovetop. You can add a splash of broth to the leftover soup if too much has been absorbed by the tortellinis.

How to freeze tortellini soup

Because of the pasta, this tortellini soup is best enjoyed fresh. However, if you don’t mind your tortellini a little softer, it can definitely be stored in the freezer. Store sealed well in an airtight container for 4-6 months.

To reheat, you can either use the microwave or the stovetop. I recommend letting the soup thaw overnight in the fridge if you plan on reheating it on the stove.

overhead picture of a bowl of tortellini soup

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5 from 1 vote

Tortellini Soup

This creamy Tortellini Soup made with sausage is a simple, delicious and comforting meal. The best part? It’s made all in one pot and takes only 30 minutes to throw together.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course, Soup
Cuisine: American
Keyword: italian sausage, tortellini, tortellini soup
Servings: 6
Calories: 491kcal
Author: Nicole Beaulieu

Ingredients

  • 2 tbsp olive oil
  • 1 lb Italian sausage ground or casings removed*
  • 1 small white onion diced
  • 2 cloves garlic minced
  • 1 tbsp Italian seasoning
  • 4 cups chicken broth or veggie broth
  • 8 oz fire roasted tomatoes 1 can
  • 9 oz tortellini 1 package, I used bacon cheddar
  • 1/2 bunch kale chopped with stems removed
  • 1/2 cup half and half 10-18% cream
  • fresh basil chopped, for garnish

Instructions

  • Heat the oil in a soup pot or dutch oven over medium-high heat. Add the sausage and brown until fully cooked, then mix in the onion. Cook until the onion becomes translucent. Add the garlic and Italian seasoning then toast for 30 seconds to 1 minute.
  • Add the broth and fire roasted tomatoes and stir everything together, scraping off the brown bits on the bottom of the pot. Let everything simmer for 10 minutes.
  • Stir in the tortellini, cover the pot, and cook until the tortellini is tender. About 5-7 minutes.
  • Add the kale and allow it to wilt for 1-2 minutes. Stir in the cream and garnish with fresh basil to serve.

Notes

*Make sure you’re using raw sausage, no smoked. If you’re using sausage in a casing, ensure one end of the casing is open, and gently squeeze the sausage out.
Keep in mind that nutritional information is a rough estimate and can vary greatly based on the ingredients you use.
Did you love this recipe? Make sure to leave a comment and a star rating!

Nutrition

Calories: 491kcal | Carbohydrates: 25g | Protein: 19g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 81mg | Sodium: 1382mg | Potassium: 423mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1320IU | Vitamin C: 27.6mg | Calcium: 150mg | Iron: 3mg

Oregano Pesto

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Let’s put an end to beautiful fresh herbs going to waste with my Oregano Pesto! This incredibly simple recipe only takes a few minutes, but the result is outstanding. Spread it on toast, dip fresh veggies in it, or my favorite: tossed with pasta.

a bowl of oregano pesto

I love using fresh herbs. I throw them into my dinner whenever possible. Sometimes, though, I’ll end up with some excess on the precipice of going bad. I had a gigantic bundle of oregano to try and use up up this case. What’s an efficient way to use up herbs ASAP? Blend ’em!

I can’t tell you how much better fresh oregano is than its dried counterpart. It takes on a completely new flavor profile. It may not be quite as aromatic compared to fresh basil used in traditional pesto, but this rendition was far from bland. Other than a sprinkle of fresh parmesan, my pasta didn’t need anything else. It was perfection!

ingredients in oregano pesto

Ingredients

Keep on scrolling down to the recipe card or click “Jump to the Recipe” at the top of the page to see the full ingredient amounts and instructions. Keep on reading for useful tips, tricks, and substitutions!

  • Fresh oregano – Stems removed. If you have more herbs such as basil, thyme, or parsley, feel free to add them in!
  • Pine nuts – Toasted or un-toasted. Walnuts or pecans can be used instead. They’re softer, like pine nuts, and won’t add grittiness to your pesto.
  • Garlic – Fresh is best, but jarred will work as well.
  • Parmesan – Other hard, aged cheeses such as Grana Padano, or white cheddar are great.
  • Olive oil – Regular or EVOO.
  • Salt & pepper – Season to taste.

How to toast pine nuts

I left mine un-toasted to make this recipe as easy as possible. A lot of pesto recipes like to toast the pine nuts before blending and, let me tell you, it tastes like heaven! It’s a very simple first step if you have the extra 5 minutes:

Add the pine nuts to a dry (no oil added) skillet over medium-high heat. Keep the skillet moving and toss the nuts until they become fragrant and golden brown. Remove the nuts from the skillet and let them cool for a minute or two before continuing with the pesto.

how to make pesto

How to make oregano pesto

  1. Add all the ingredients to a blender or food processor.
  2. Pulse to blend the ingredients. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference.

Here’s how I made the pasta you see in the photos: Reserve about 1 cup of the pasta cooking water. Combine cooked pasta, oregano pesto, and a splash of pasta water in a skillet and cook on medium-high heat until the sauce is glossy and coats the pasta. Add more pasta water as needed. Toss the cherry tomatoes into the skillet for the last minute of cooking. Top with parmesan cheese and enjoy!

How to store oregano pesto

Transfer your pesto to an airtight container or sealable jar. It will last, refrigerated, for up to 5 days. You can also freeze your pesto for 6 months.

If you find the ingredients separate a little bit or even see the oil solidify in the fridge, fear not! A few minutes at room temperature and a quick stir will bring everything back together.

pasta tossed with pesto, tomatoes, and parmesan

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Print Recipe
4.17 from 6 votes

Oregano Pesto

Let's put an end to beautiful fresh herbs going to waste with my Oregano Pesto! This incredibly simple recipe only takes a few minutes, but the result is outstanding. Spread it on toast, dip fresh veggies in it, or my favorite: tossed with pasta.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Main Course
Cuisine: Italian
Servings: 6
Calories: 195kcal
Author: Nicole Beaulieu

Ingredients

For the Pesto

  • 1 cup fresh oregano leaves, no stems
  • 1/4 cup pine nuts
  • 2 cloves garlic roughly chopped
  • 1/2 cup parmesan cheese grated
  • 1/3 cup olive oil
  • 1/4 tsp salt or to taste
  • 1/4 tsp pepper or to taste

Optional: For the Pasta

  • pasta I used farfalle
  • cherry tomatoes cut in half, optional
  • parmesan cheese grated, optional
US Customary – Metric

Instructions

  • Add all the ingredients to a blender or food processor.
  • Pulse to blend the ingredients. You can blend until completely smooth, or leave a bit of texture in the pesto to your preference.

Optional: For the pasta

  • Reserve about 1 cup of the pasta cooking water. Combine cooked pasta, oregano pesto, and a splash of pasta water in a skillet and cook on medium-high heat until the sauce is glossy and coats the pasta.
  • Add more pasta water as needed. Toss the cherry tomatoes into the skillet for the last minute of cooking. Top with parmesan cheese and enjoy!

Notes

You can use this recipe for any fresh herbs you have, including combinations of those herbs, as long as they add up to 1 cup in total.
The nutritional information is for the pesto only and does not include the pasta.
Please keep in mind that nutritional information is an estimate and can vary depending on the ingredients used.
Did you try this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 195kcal | Carbohydrates: 9.1g | Protein: 4.4g | Fat: 17.8g | Saturated Fat: 3.2g | Cholesterol: 5mg | Sodium: 164mg | Potassium: 238mg | Fiber: 5.4g | Sugar: 0.7g | Calcium: 3540mg | Iron: 1.1mg

Cheesy Baked Salsa Chicken

by 2 Comments

You only need 4 ingredients to make my Cheesy Baked Salsa Chicken! Just look at that melty, saucy, stretchy goodness. There’s no way you can resist throwing this together for dinner tonight! It’s a wonderful addition for your weekly rotation for those nights when spare time is hard to come by.

a spatula lifing a cheesy piece of salsa chicken out of a skillet

After I made a big batch of this fresh, vibrant, homemade salsa, I knew I couldn’t just let it go to waste simply eaten with a bag a chips. That would be a disservice to you, my loyal readers! I pride myself in being able to make a meal out of whatever you have hanging out in your kitchen. A jar of salsa? You can make magic.

Chicken is a regular staple in my house. Especially with breast, it’s a protein that can start to get a little old, flavor wise, after a little while. When you have chicken breast 3-4 nights out of the week, you have to find ways to make it exciting. This is, probably, the easiest possible way you can change up your daily routine. I bet you haven’t looked forward to chicken breasts this much in a while!

ingredients in Cheesy Baked Salsa Chicken

Ingredients

Click the “Jump to Recipe” button at the top of the page or keep on scrolling to the recipe card for ingredient amounts and instructions. Keep reading for substitutes and useful info about the recipe!

  • Salsa – Homemade or storebought. Come on, you know which one to go for.
  • Chicken breast – Scroll on down to find instructions for different cuts of chicken.
  • Taco seasoning – You can use other types of seasonings. Cajun, Moroccan, Jamaican jerk, fajita seasoning are all great options. If you have a salt-free blend, add as much or little salt as you like to the blend before seasoning the chicken.
  • Cheese – Shredded. Tex Mex is my go-to for this recipe! Honestly, use whatever type you like best. This is YOUR chicken, after all.

How to make cheesy baked salsa chicken

  1. Prep: Preheat the oven to 425F. Spread about 1/2 cup of the salsa over the bottom of an oven-safe skillet or a baking dish.
  2. Season: Coat the chicken breasts, on all sides, with the taco seasoning and place them into the dish.
  3. Bake: Top each breast with the remaining salsa. Transfer to the oven and bake for 15 minutes.
  4. Cheese: Remove the baking dish from the oven. Top each breast with cheese. Place the dish back into the oven and bake for another 5-10 minutes, or until the cheese has melted and the chicken is fully cooked through.
step photos for making salsa chicken

Can I use other cuts of chicken?

The only tricky part about using other cuts of chicken is a pre-bake if the cut is a skin-on-bone-in style. You’ll have to dirty just one more pan, if that’s alright! Follow these instructions depending on what you have handy:

  • Skin-on bone-in breasts: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 25 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.
  • Skinless boneless thighs: Follow the recipe exactly as directed, except bake the chicken for only 7 minutes before topping with cheese and baking for the remaining 5-10 minutes.
  • Skin-on bone-in thighs: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 20 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.
  • Drumsticks: Line a sheet pan with parchment paper. Place the chicken on the pan and bake at 400F for 25 minutes. Take the pan out of the oven and turn the heat up to 425F. You can now follow the recipe as directed with your prepped chicken.

Keep a kitchen thermometer handy to be sure when your chicken is fully cooked. Insert the thermometer into the thickest part of the chicken. It’s all done when the internal temperature reads 165F.

overhead shot of a skillet with cheesy baked salsa chicken

How to serve salsa chicken

We enjoyed our chicken over some rice to soak up that delicious sauce. You can also try it out over pasta, or even some mashed potatoes! The sauce will turn any base into absolute gold.

This chicken can also be served with a simple salad on the side, or some roasted veggies.

How to store leftovers

Transfer your leftovers to an airtight container and store in the fridge for 3-4 days. You can reheat either using the microwave, or pop the chicken back into the oven. Preheat to 425F, place the chicken in a small baking dish or skillet, and cover with foil. Bake for 5-10 minutes or until warmed through.

spooning sauce over salsa chicken

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5 from 1 vote

Baked Salsa Chicken

You only need 4 ingredients to make my Cheesy Baked Salsa Chicken! Just look at that melty, saucy, stretchy goodness. There's no way you can resist throwing this together for dinner tonight!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Keyword: 30 minutes or less, cheese, chicken, easy dinner, salsa, salsa chicken
Servings: 4
Calories: 396kcal
Author: Nicole Beaulieu

Ingredients

  • 2 cups salsa store-bought or homemade
  • 1 lb chicken breast 4 breasts
  • 1 tbsp taco seasoning
  • 2 cups cheese shredded, I used Tex-Mex
US Customary – Metric

Instructions

  • Preheat the oven to 425F. Spread about 1/2 cup of the salsa over the bottom of an oven-safe skillet or a baking dish.
  • Coat the chicken breasts, on all sides, with the taco seasoning and place them into the dish.
  • Top each breast with the remaining salsa. Transfer to the oven and bake for 15 minutes.
  • Remove the baking dish from the oven. Top each breast with cheese. Place the dish back into the oven and bake for another 5-10 minutes, or until the cheese has melted and the chicken is fully cooked through.

Notes

Keep in mind nutritional information is an estimate and may vary depending on the ingredients you use.
Did you love this recipe? Don’t forget to comment and leave a star rating!

Nutrition

Calories: 396kcal | Carbohydrates: 10g | Protein: 40g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 132mg | Sodium: 1449mg | Potassium: 845mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1283IU | Vitamin C: 4mg | Calcium: 452mg | Iron: 1mg