The Schmidty Wife

real fresh food for real fun families

Pizza Pasta Salad

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The best of both worlds pizza and pasta, this Pizza Pasta Salad is sure to be a crowd favorite. With delicious pasta, pepperoni, mozzarella, and plenty of vegetables this is a great recipe for picnic and potlucks!

This post may contain Affiliate Links.

A white bowl with a gold spoon in pasta pizza salad.

Pepperoni Pizza Pasta Salad

This recipe began as a total fluke. I wanted something that my family could bring in our bento boxes to the park for a picnic. Well we had just had homemade pizza the night before and I had a bunch of ingredients leftover. My recipe creation brain started brainstorming and I landed on a pasta salad. Using all the leftover I made the best pasta salad I had had in a long time. And quite honestly this recipe hasn’t changed much since that first time about a year ago.

The beauty of this recipe is it is great for using up leftover ingredients after a pizza night but it is equally as easy to make from just a few ingredients from the store.

Have I mentioned yet that this is customizable so you really can make it with what you like! Honestly I would expect everyone who makes this to add a slight twist on it with your own favorite pizza toppings.

Overhead view of pizza pasta salad filled with mini pepperonis, black olives, and green bell pepper.

pro tip

This makes an amazing school lunch. Make one large batch at the beginning of the week and add it to lunch boxes all week long. My kids are always so happy to see that this is what is for lunch for the week.

ingredients

  • Pasta (Rotini) – So I personally really love rotini in this dish but you really can use what you have on hand. Some other good pastas to use for pasta salad would be Bowtie/Farfalle,  Fusilli, Penne, Gemelli, Rotelle.
  • Pizza Sauce – Whether you have store bought or homemade pizza sauce on hand, whatever works! If you are looking to make this specifically and not using leftovers you should be able to find smaller jars of pizza sauce, I know Rao’s has a smaller glass jar.
  • Olive Oil – We will be mixing the pizza sauce with olive oil to make a dressing for the pasta salad.
  • Oregano – I felt like the dressing needed just a touch more flavor so a bit of oregano helped! If you are using a pizza sauce that is already particularly strong in flavor feel free to leave the extra oregano out.
  • Mini Pepperoni – I love the little mini pepperonis that you can find at the store BUT if you can’t find these adorable little pepperonis just grab regular pepperoni and quarter cut it.
  • Shredded Mozzarella – Hopefully you have a little left from making pizza, if not you’ll need a little extra.
  • “Toppings” – Green Bell Pepper and Black Olives are in the recipe as written and are my favorite additions but you also might like artichoke hearts, sliced red onion, green olives, and diced ham. Feel free to really add what you like on your pizza (or leave out what you don’t like).
Ingredients needed to make pizza pasta salad on a table.

instructions

This comes together pretty fast when you use the ingredients as written, the only prepping you will really have to do is the dicing of the green bell pepper. I like to make this directly in a huge Tupperware so I can just stick it immediately in the fridge or bring it where it needs to go.

Cook pasta according to package instructions, ensuring that you cook to al dente and don’t let it get too soft. Once the pasta is cooked drain and rinse with cold water to cool down.

Meanwhile prepare the sauce by mixing the sauce, olive oil, and oregano together.

Steps of making the dressing for the pizza pasta salad.

Once the pasta is cool add everything to a large bowl and stir to mix. Keep refrigerated. 

Steps of mixing the pizza pasta salad together in a mixing bowl.

tips, tricks and questions

Can I mix up the ‘toppings’?

Absolutely! Take out and add in what you and your family like best.

How long does Pizza Pasta Salad last?

If kept covered properly in the fridge this should keep 5 to 7 days. After a while if it starts drying out you can always add a touch of olive oil to waken it back up.

Close up of pizza pasta salad in a white bowl with a gold spoon.

If you like this Pizza Pasta Salad Recipe you might also like:

what to serve with this

A glass full of Bourbon Peach Smash an orange colored cocktail garnished with a peach slice and basil leaves.

Bourbon Peach Smash

Hibiscus Iced Tea Sparkler in a glass with ice and limes

Hibiscus Iced Tea Sparkler

An ice cream scoop full of homemade Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

overhead shot of a cast iron on a table filled with apple crisp topped with ice cream and part of it scooped up with a spoon

Grilled Apple Crisp

Yield: 8 servings

Pizza Pasta Salad

A white bowl filled with pizza pasta salad recipe.

Sure to be a hit with friends and family, combining pizza and pasta never tasted so food. This Pizza Pasta Salad is easy to make and sure to be a crowd favroite. Perfect to bring along to your next cookout or potluck!

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 1 pound pasta (rotini)
  • 1/2 cup pizza sauce
  • 1/4 cup olive oil
  • 1/2 teaspoon oregano
  • 5 ounce package of mini pepperoni (or a heaping cup pepperoni, quarter cut)
  • 1 cup shredded mozzarella
  • 1/2 large green bell pepper, diced
  • 3.8 ounce can sliced black olives, drained

Instructions

    1. Cook pasta according to package instructions, ensuring that you cook to al dente. Once the pasta is cooked rinse with cold water to cool down.
    2. Meanwhile prepare the sauce by mixing the sauce, olive oil, and oregano together.
    3. Once the pasta is cool add everything to a large bowl and stir to mix. Keep refrigerated.

Notes

Mix up this pizza pasta salad how you and your family will like it! Change around the 'toppings', I love to really just use what I have left in the fridge. Some additions I love are artichoke hearts, sliced red onion, green olives, and diced ham.

Nutrition Information:

Yield:

8

Serving Size:

1/8 of the dish
Amount Per Serving: Calories: 209Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 232mgCarbohydrates: 21gFiber: 2gSugar: 1gProtein: 6g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Pasta

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Blackened Fish Tacos with Mango Salsa

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If you’re looking for a new way to spice up your taco night, Blackened Fish Tacos with Mango Salsa are the way to go! A little bit spicy and sweet with tons of healthy fruits and vegetables, this meal doesn’t just taste amazing it makes you feel amazing too!

This post may contain Affiliate Links.

A blackened fish taco with mango salsa with fresh cilantro for a garnish.

Mango Salsa & Fish Tacos Recipe

Blackened Fish Tacos with Mango Salsa are a delicious and healthy way to switch up your usual taco routine. The combination of spicy blackened fish and sweet, juicy mango salsa is sure to be a hit with your family and friends.

This colorful recipe is packed with bold flavors and textures, it will seriously have you wanting these all the time.

This is even a good one for those who are on the fence about liking fish. My 7 year old who “doesn’t like fish” ate his entire plate every time I tested them. It can probably go without saying I will continue making these on a regular basis.

If you are questioning the spiciness of this dish, no worries because you are in control. The majority of the spice levels come from the cayenne pepper in the blackening seasoning which means you can put in as much or as little as you wish.

What is blackening anyways?

Blackening is a cooking technique that originated in Louisiana. It involves coating fish, seafood, or meat with a mixture of herbs and spices, then searing it in a cast-iron skillet until the outer layer becomes blackened. The intense heat causes the spices to caramelize, giving the dish a bold, smoky flavor. So no worries your actual food isn’t burnt, it is just the spices changing to that dark color.

A platter with a close up of a tortilla filled with cabbage, blackened fish, and mango salsa.

ingredients

  • Cod – Or other firm white fish like halibut or mahi mahi. I like to cut the fish into 4 ounce portions for cooking but you can leave it in bigger sections if you wish.
  • High Heat Oil – A lot of people are loving avocado oil lately for high heat cooking, but really anything with a high heat will work well.
  • Corn Tortillas – I am a corn tortilla girl, especially for fish tacos. If you wish though you can absolutely use flour tortillas.
  • Red Cabbage – The bright light flavor plus the crunch compliment the rest of the taco so well, cut into thin strips for the best result.
  • Lime – For the mango salsa use a fresh lime, it makes a world of difference from the bottled stuff.
  • Red Bell Pepper – I though the red bell pepper complimented the mango in the salsa so much, it is sweet but not too sweet plus it has the crunch.
  • Mango – The star of the salsa, you will want a fresh mango. When picking a mango from the store checking for ripeness by giving it a little squeeze, you will want it to be somewhat safe for it to be ripe. To soft and the mango will fall apart as you are trying to cut it and too hard the mango won’t be juicy or sweet.
  • Cilantro – Some cilantro to flavor the quick mango salsa for the fish tacos. Save a little extra for garnishing.
  • Salt – And just a pinch of salt in the mango salsa to amp up the flavors.

For a complete detailed list of the ingredients continue towards the bottom of the page.

blackening spices

The following are what is in blackening seasoning. If you are making this and don’t have one or even two of the spices, just skip it. There are so many spices here that leaving one out won’t to too much to the flavor. Also note that if you don’t want too much spice use just a little or no cayenne pepper.

  • Paprika
  • Cayenne
  • Onion Powder
  • Garlic Powder
  • Basil
  • Oregano
  • Thyme
  • Salt
  • Fresh Ground Pepper
Ingredients needed to make blackened fish tacos with mango salsa.

pro tip

Do you have a Blackstone or similar flat top grill?! This is a perfect recipe for the Blackstone grill! It also speeds up cooking time because you can warm all the tortillas at once! Plus grilling fish outside is great because then it doesn’t smell up the house!

instructions

Mix all of the spices together to create the blackened seasoning blend.

The spices needed for making blackening seasoning on a plate.

Prepare the mango salsa by adding the diced mango, red bell pepper, cilantro, lime juice, and pinch of salt in a bowl. Mix well.

A glass bowl filled with freshly make mango salsa.

Bring a large skillet (cast iron works best) over medium-high heat.

Optional (but highly recommended) warm you tortillas on the skillet, one or two at a time. To keep the tortillas warm use a tortilla warmer or cover with clean kitchen towel on a plate.

Generously season the fish with all of the blackened seasoning.

Add the oil followed bt the fish to the hot skillet. Cook 4 to 5 minutes until blackened.

A cast iron skillet with a tortilla and seasoned blackened fish being cooked.

Flip and cook another 4 to 5 minutes until fish is fully cooked (this cooking time depends on thickness, if your fish is on the thick side cook longer on each side). Transfer fish to a platter and separate into pieces for the tacos.

A plate with cooked blackened fish.

To make the tacos add pieces of the blackened fish, shredded cabbage, and mango salsa.

A corn tortilla with red cabbage, blackened fish, and mango salsa.

tips, tricks and questions

Depending on how you purchase the fish you might have one or two large pieces or 4 proportion sized pieces. You can cook it as is for any cut realizing that if you leave it in a large piece it needs a bit longer to cook. I find cutting the fish into 4 equal size pieces (about 4 ounces each) works best to get the best overall cook. 

What fish is best for fish tacos?

Lean and flaky white fish works best. Halibut, tilapia, mahi mahi, snapper, cod, bass and cat fish are all popular options because they have a mild flavor, cook fast, and are inexpensive.

My personal go-to for cooking fish tacos is cod.

What’s the difference between blackened fish and Cajun fish?

Blackening seasoning and cajun seasoning are similar and often grouped in the same cuisine. The biggest difference though is that cajun is typically spicer than blackening.

If you like this Blackened Fish Tacos with Mango Salsa Recipe you might also like:

what to serve with this

Pyramid shaped stack of freshly cooked instant pot corn on the cob showing off bright yellow kernels complete with a slab of melted butter on top.

Corn on the Cob

A white bowl with quick pickled red onions and a fork on a countertop next to a jar full of quick pickled onions.

Quick Pickled Red Onions

A white serving bowl filled with black bean quinoa salad with orange cilantro dressing and garnished with orange slices and cilantro.

Orange Cilantro Black Bean Quinoa Salad

A glass filled with ice and bright red cherry margarita topped with a fresh cherry and lime wedge.

Fresh Cherry Margarita

Yield: 4 servings

Blackened Fish Tacos with Mango Salsa

A large platter with six blackened fish tacos with mango salsa and red cabbage.

Looking for an amzing twist on taco night? Look no further than these Fish Tacos with Mango Salsa! Blackened fish with crunchy cabbage and sweet mango salsa all wrapped up in a corn tortilla is mouthwatering and sure to be a hit with friends and family!

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

Ingredients

  • 1 pound cod (or other firm white fish like halibut or mahi mahi)
  • 2 tablespoon high heat oil
  • 12 corn tortillas
  • 2 cups shredded red cabbage
  • 1/2 lime, juiced (1 tablespoon)
  • 1/4 red bell pepper, diced
  • 1 mango, diced
  • heaping tablespoon chopped cilantro
  • pinch salt

blackening spices

  • 2 teaspoon paprika
  • 1⁄2-1 teaspoon cayenne
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1⁄2 teaspoon basil
  • 1⁄2 teaspoon oregano
  • 1⁄2 teaspoon thyme
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon fresh ground pepper

Instructions

    1. Mix all of the spices together to create the blackened seasoning blend.
    2. Prepare the mango salsa by adding the diced mango, red bell pepper, cilantro, lime juice, and pinch of salt in a bowl. Mix well.
    3. Bring a large skillet (cast iron works best) over medium-high heat.
    4. Optional (but highly recommended) warm you tortillas on the skillet, one or two at a time. To keep the tortillas warm use a tortilla warmer or cover with clean kitchen towel on a plate.
    5. Generously season the fish with all of the blackened seasoning.
    6. Add the oil followed bt the fish to the hot skillet. Cook 4 to 5 minutes until blackened.
    7. Flip and cook another 4 to 5 minutes until fish is fully cooked (this cooking time depends on thickness, if your fish is on the thick side cook longer on each side). Transfer fish to a platter and separate into pieces for the tacos.
    8. To make the tacos add pieces of the blackened fish, shredded cabbage, and mango salsa.

Notes

Depending on how you purchase the fish you might have one or two large pieces or 4 proportion sized pieces. You can cook it as is for any cut realizing that if you leave it in a large piece it needs a bit longer to cook. I find cutting the fish into 4 equal size pieces (about 4 ounces each) works best to get the best overall cook.

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Nutrition Information:

Yield:

4

Serving Size:

3 tacos
Amount Per Serving: Calories: 419Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 62mgSodium: 427mgCarbohydrates: 52gFiber: 8gSugar: 15gProtein: 32g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Seafood

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Grilled Black Bean Burgers

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Learn how to make the best Grilled Black Bean Burgers. Made with just a few simple ingredients, these burgers are packed with protein and fiber, and can be customized to your liking with different toppings and variations.

This post may contain Affiliate Links.

A grilled black bean burger on a bun with lettuce, tomato, red onion, and guacamole.

Grilled Black Bean Burger: Healthy Summer Grilling Idea

Grilled black bean burgers are an easy and healthy summer meal that everyone will love. They’re packed with protein, fiber, and essential nutrients, and they’re incredibly versatile.

Easy to make with simple ingredients was essential for me when creating this recipe. There are so many black bean burgers with like 30 steps out there that just seem unnecessary. I try to keep this one an easy as possible.

It is also essential that these black bean burgers are actually grillable, like on a traditional grill outside. So many out there are too soft or flimsy to be able to actually put on the grill, not these ones. (Although you can easily make them inside on a skillet as well.)

The best part is that these black bean burgers can be customized to your liking with different toppings and variations. I like to think of these as a great base for a black bean burger, take them and go crazy with what you like to finish them.

A white plate with a grilled black bean burger in a bun with lettuce, tomato, red onion, and guacamole.

Ingredients

  • Yellow Onion – Onions bring a lot of flavor to these burgers, be sure to not skip the step to drain the extra liquid out though, otherwise you might end up with flimsy burgers that fall apart because the moisture content is too high.
  • Old Fashioned Oats or Quick Oats – Either kind work here because we are going to run them through the food processor. You will want a result somewhat the texture of sand. If you want you can substitute for oat flour although the texture will be slightly different.
  • Garlic – Of course for flavor, you can add a tad more if you like it or leave it out if you don’t like it.
  • Black Beans – The main part of a black bean burger. I use canned black beans for ease. You can used dry black beans that have been cooked, you will need about 3 cups instead of the two cans.
  • Egg – This does need an egg to help hold the burger together. I will note I have not tried to make this vegan with an egg substitute so I am not quite sure how well one would work, if I end up testing it I will report back.
  • Salt – Add some salt for flavor. If you are looking for even more flavor you can follow one of the variations below.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make grilled black bean burgers on a tabletop.

Variations:

  • Add some chopped bell pepper or jalapeño for extra flavor and spice.
  • Season your burgers with taco seasoning and then top your burger with avocado, salsa, or guacamole for a delicious Mexican twist.
  • Mix in some shredded cheese for a cheesy black bean burger.
  • Add greek seasonings and feta cheese for a Mediterranean twist.
  • Add a rib rub or wing blend to the patties and then top with barbecue sauce, onions, and cheddar for a barbecue burger.

Instructions

Add the oats to a food processor. Run until a ground into sand like texture. Transfer the ground oats to a mixing bowl.

Processing oats in a the food processor to make a sand like texture with the oats for black bean burgers.

Add the onion to the food processor. Processes the onion until it is minced. Transfer the minced onion to clean towel and ring out liquid. Transfer the onion back to the food processor.

A food processor with minced onions for black bean burgers.
Getting the liquids out of the minced onion by adding them to a tea towel and squeezing.

Add the minced garlic, salt, beans and egg to the food processor. Pulse until beans are broken up and everything is fairly smooth.

The ingredients in the food processor and what they look like all processed together.

Transfer the bean mixture to the mixing bowl with the oats. Fold together until everyting holda together. Form into 6 even sized patties, remebering that these doesn’t shrink while cooking so make sure they fit the size of your buns well. 

Black bean mixture added to the oats mixture to make black bean burgers.
A white plate with the black bean mixture evenly put into 6 balls and then made into 6 black bean burger patties.

To grill preheat the grill to medium-high heat. Cook on the grill for about 6 minutes each side, 12 minutes total. So that both sides have nice grill marks and a crispy outside. Alternatively cook on a skillet over medium-high heat about 4-5 minutes a side.

Black bean burgers on an outside grill.
Grilled black bean burgers on a white plate.

pro tip

If you are adding cheese to your burger you will want to add it on the last minute of cooking.

tips, tricks and questions

How do you keep black bean burgers from falling apart?

These black bean burgers were designed to not fall apart so hopefully you have no issues.

If you start making additions/variations you might have trouble with them falling apart, the biggest thing you want to watch for is that you aren’t adding too much moisture. You’ll notice that we squeeze the onions to remove some of that liquid and it is for that reason, so the burgers don’t start falling apart. Additions like seasonings are great because they hold no moisture but if you start adding peppers and cheese just keep an eye on the moisture levels because that is when they might start falling apart.

Are black bean burgers healthy?

Yes, black bean burgers are full of fiber, protein, and vitamins.

Can you freeze black bean burgers?

Absolutely. These are freezable. You can also cook them from frozen, just note they will take longer to cook.

Can I use oat flour instead of blending the oats?

Yes, I just try to keep my pantry minimal so I just find it easy to grind the oats myself since I always have them on hand. But if you keep oat flour at your house feel free to use it.

How long to grill black bean burgers?

With the grill on medium-high heat they should take about 6 minutes on each side, or about 12 minutes total.

A black bean burger in a bun with lettuce, tomato, onion, and guacamole.

If you like this Grilled Black Bean Burger Recipe you might also like:

what to serve with this

Overhead shot of a white plate sitting on blue towel the plate in piled high with crispy sweet potato wedges and a little cup of ketchup.

Baked Sweet Potato Wedges

A blue and white bowl filled with simple guacamole and garnished with cilantro and with a tortilla chip.

Simple Guacamole

A plate filled with a pile of air fryer home fries with ketchup and a gold fork.

Air Fryer Home Fries

A glass filled with ice and bright red cherry margarita topped with a fresh cherry and lime wedge.

Fresh Cherry Margarita

Yield: 6 burgers

Grilled Black Bean Burgers

A plate with a grilled black bean burger in a bun with lettuce, tomato, red onion, and guacamole.

Learn how to make the best Grilled Black Bean Burgers. Made with just a few simple ingredients, these burgers are packed with protein and fiber, and can be customized to your liking with different toppings and variations.

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 1/2 medium yellow onion
  • 1 1/2 cups old fashioned oats (or quick oats)
  • 1 clove garlic
  • 2 14oz cans black beans, drained & rinsed
  • 1 egg
  • 1/2 teaspoon salt

Instructions

    1. Add the oats to a food processor. Run until a ground into sand like texture. Transfer the ground oats to a mixing bowl.
    2. Add the onion to the food processor. Processes the onion until it is minced. Transfer the minced onion to clean towel and ring out liquid. Transfer the onion back to the food processor.
    3. Add the minced garlic, salt, beans and egg to the food processor. Pulse until beans are broken up and everything is fairly smooth.
    4. Transfer the bean mixture to the mixing bowl with the oats. Fold together until everyting holda together. Form into 6 even sized patties, remebering that these doesn't shrink while cooking so make sure they fit the size of your buns well.
    5. To grill preheat the grill to medium-high heat. Cook on the grill for about 6 minutes each side, 12 minutes total. So that both sides have nice grill marks and a crispy outside. Alternatively cook on a skillet over medium-high heat about 4-5 minutes a side.

Nutrition Information:

Yield:

6

Serving Size:

1 black bean burger
Amount Per Serving: Calories: 213Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 31mgSodium: 698mgCarbohydrates: 37gFiber: 11gSugar: 1gProtein: 12g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Grill

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Cottage Cheese Ice Cream

by 2 Comments

Cottage Cheese Ice Cream is a surprising treat is made up of just a few simple ingredients. Creamy, flavorful, and packed with protein this healthy dessert is perfect as an after dinner treat!

This post may contain Affiliate Links.

A bowl filled with cottage cheese ice cream garnished with crushed peanuts and banana slices.

Cottage Cheese Ice Cream: Viral TikTok Recipe

When I saw Cottage Cheese Ice Cream starting to trend I immediately knew I had to try it.

I mean I have been trying to bring Cottage Cheese back for years. Between my Cottage Cheese Scrambled Eggs, Cottage Cheese Apple Breakfast Bowl, Cottage Cheese Peanut Butter Bowls, and my No Ricotta Spinach Stuffed Shells you can assume I love cottage cheese and incorporating it into my meals.

I first saw this recipe go viral on Instagram and of course I had to post my own Instagram version of it.

The beauty about this ice cream is that it really is a 2 ingredient recipe being that cottage cheese and honey are at the base. BUT to me it is way more fun to add flavors!

So for my version I am sharing is based off of my Peanut Butter Cottage Cheese bowls that I shared above. So I am incorporating banana and well as some swirls of peanut butter in my recipe. (You could also easily add in chocolate chips as well).

Close up of cottage cheese ice cream in a bowl garnished with peanuts and banana slices.

If this flavor doesn’t sound great no worries there are plenty variations…

Cottage Cheese Ice Cream Variations

  • Plain: Just use the cottage cheese and honey to make the original 2-ingredient recipe.
  • Vanilla: Follow the plain recipe as above but add in vanilla bean or vanilla extract
  • Strawberry Cheesecake: Add in about 1/2 cup of fresh or frozen strawberries and swirl in graham crackers at the end.
  • Blueberry: Add in about 1/2 cup of fresh or frozen blueberries.
  • Mango: Add in about 1/2 cup of frozen mango (maybe add a little mint leaf in there too to really up the flavor?!)
  • Coffee: Add a shot of espresso?!
  • Chai: Add a teaspoon or so of my Homemade Chai Spice Blend.

Ingredients

  • Full Fat Cottage Cheese – Not all cottage cheese is created equal, different brands can vary quite a bit in the ingredients used. Some brands tend to use a lot of fillers and preservatives while others keep the list quite small with simple ingredients like milk and cream. So this is one of those foods that is really helpful to pick up the container and read the back of a few before making your selection. When searching for cottage cheese you will also have different fat options these usually are full fat at 4%, low fat at 1%, or No Fat Cottage Cheese. I highly recommend using the full fat for this recipe. Ice cream depends a lot on the fats to keep it creamy and delicious, so with a small 4% of fat in the full fat cottage cheese it is still no where near what traditional ice cream would be to get that creaminess so the cottage cream ice cream will naturally come out more icy than a traditional ice cream would. If you were to use a no fat or low fat variety you are going to make it even less creamy and more icy.
  • Honey – Honey is pretty much all I am seeing as the sweetener in this trending food and I think it makes a lot of sense to use honey which is why I am using it but if you wanted to play around with other sweeteners I am sure you could give it a try.
  • Banana – Frozen or Not. I am partial to using a frozen banana because I think that it helps with the consistency (think when you make a smoothie with a frozen banana versus if you didn’t use a frozen banana). Of course if you don’t have any bananas currently frozen you can use a room temperature one no problem.
  • 100% Peanut Butter – In order for the peanut butter to swirl in you will want to use 100% peanut butter or at least a natural peanut butter that is natural more liquidy than lets say a diff peanut butter that is made to be more rigid. If you are looking to make your own peanut butter (it’s super easy) I have a blog post all about How to make 100% Peanut Butter.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed for making banana cottage cheese ice cream with peanut butter swirls.

Instructions

Add the cotttage cheese, honey, and banana to a blender or food processor. Blend until everything is very smooth.

Steps showing the food processor with the ingredients before and after blending to make cottage cheese ice cream.

Transfer to a freezer safe container. Add dollops of the peanut butter across the top of the cottge cheese ice cream. Using a butter knife carefully swirl the peanut butter into the ice cream to create swirls. 

Steps showing the base for the cottage cheese ice cream added to a container and the peanut butter added and then it all frozen.

Cover and transfer to the freezer. Let freeze about 4 hours. Before serving take out the container and let it rest at room tmperature for 5-10 minutes. Scoop the cottage cheese ice cream into bowls and enjoy.

A container filled with cottage cheese ice cream with a scoop taken out sitting on top.

tips, tricks and questions

Does cottage cheese ice cream taste good?

I think so. I think a lot of it is going to have to do with if. you like cottage cheese in the first place. It is also important to note that because this is called ice cream doesn’t mean it is going to taste like traditional ice cream, obviously it is going to be different.

Is cottage cheese ice cream healthy?

Yes! This ice cream has 17 grams of protein. It also includes fiber and is sweetened with a natural sweetener. Not to mention this will help fill you up to keep you focused.

How long can Cottage Cheese Ice Cream last in the freezer?

If covered properly about 2 weeks (if it lasts that long). Just make sure every time you serve it you let it sit for 5 to 10 minutes at room temperature.

White bowl of banana cottage cheese ice cream garnished with peanut pieces.

If you like this Cottage Cheese Ice Cream Recipe you might also like:

Yield: 4 servings

Cottage Cheese Ice Cream

A bowl filled with scoops of cottage cheese ice cream with peanuts and banana slices as garnish.

This no-churn delicious Cottage Cheese Ice Cream is almost too good to be true. With just a handful of ingredients this ice cream is creamy, tasty, and packed with protien!

Prep Time 3 minutes
Cook Time 2 minutes
Rest Time 4 hours
Total Time 4 hours 5 minutes

Ingredients

  • 2 cups full fat cottage cheese
  • 1/4 cup honey
  • 1 frozen banana
  • 1/4 cup 100% all natural peanut butter

Instructions

  1. Add the cotttage cheese, honey, and banana to a blender or food processor. Blend until everything is very smooth.
  2. Transfer to a freezer safe container. Add dollops of the peanut butter across the top of the cottge cheese ice cream. Using a butter knife carefully swirl the peanut butter into the ice cream to create swirls.
  3. Cover and transfer to the freezer. Let freeze about 4 hours. Before serving take out the container and let it rest at room tmperature for 5-10 minutes. Scoop the cottage cheese ice cream into bowls and enjoy.

Notes

Banana can be room temperature or frozen.

Nutrition Information:

Yield:

4

Serving Size:

1/4 the dish
Amount Per Serving: Calories: 297Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 18mgSodium: 456mgCarbohydrates: 32gFiber: 2gSugar: 25gProtein: 17g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Easy Eggs Benedict

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Learn how to make this classic American brunch dish Easy Eggs Benedict. With four parts this dish comes together with a short cut or two for a delicious restaurant worthy breakfast!

This post may contain Affiliate Links.

Easy eggs Benedict on a plate with the yolk of the poached egg broken open and dripping down the English muffin.

How to make Eggs Benedict

Today, we’re going to talk about the quintessential brunch dish that is beloved by many – Eggs Benedict. A dish that is easier than you expect let’s walk through the simple and easy way to make this dish at home.

Eggs Benedict is broken into 4 parts:

  • English muffins base
  • Canadian bacon/breakfast ham
  • poached eggs
  • hollandaise sauce

Some of these parts are obviously easier than others, I think most of can agree toasting the English muffins is the hands down easiest part. And some of these parts can be intimidating, like hollandaise sauce. But don’t you worry because I have a trick up my sleeve, a whole post on how to make hollandaise sauce in the blender to make it easy and simple.

Once you break it down into these four parts the meal becomes a lot simpler to make. Most of the intimidation behind the meal is making sure you get the timing of everything right so that the dish comes out warm and not cold. So the first time you make it things might get a little crazy in the kitchen but after one time things will start to run a lot smoother.

So let’ make some easy eggs Benedict.

A close up of eggs Benedict on a white plate.

Ingredients

  • Eggs – Between the poached eggs and the hollandaise sauce you will need a dozen eggs, and that is if you don’t accidentally break any of the yolks. So on the safe side you will likely want at least 14 eggs on hand, so grab 2 dozen at the store or your farm stand. Also note that the most fresh an egg is the better it will poach, so if you or you have a neighbor with fresh eggs, use those!
  • English Muffins – English muffins are a classic part of the eggs Benedict
  • Canadian Bacon/Breakfast Ham Slices – At most grocers you will find packs of circle shaped Canadian bacon and/or breakfast ham. This usually come in a pack of 10 or so. If you are looking to make variations while making your eggs Benedict this is where you sub out for what you want.
  • Blender Hollandaise Sauce – This post doesn’t include the ingredients or instructions for my easy blender hollandaise because that has its own page but I promise it is super easy to make. Get to my Easy Blender Hollandaise page by clicking the link in the recipe card.
  • White Vinegar – This is for the pot of water when poaching the eggs.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make easy eggs Benedict laid out on a table top.

pro tip

If you have helping hands this is a great recipe to conquer and divide. There are four parts to the recipe so you can assign each person a different part or if two people are working in the kitchen each gets two parts to be in charge of. Don’t underestimate kids, toasting the English muffins is a great job for them.

Instructions

Preheat oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them. 

Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat as you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.

Half the English muffins and using a toaster begin toasting the English muffins to your preferred doneness level. Place the English muffins in the warm oven as they come out to keep warm.

Add a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the breakfast ham about 1 minute per side until hot. Continue with all of the ham and transfer to the oven to keep warm while cooking the remaining parts of the meal.

Canadian bacon/breakfast ham being browned on a skillet.

If you are making the blender hollandaise recipe now is the time to prep that. 

Finally you are ready to poach the eggs before assembling the eggs Benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs.

Crack the eggs and gently transfer each egg to an individual small bowl. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 2 1/2 to 4 minutes with usually about 3 minutes being the best.

Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.

A large pot of water at a simmer with eggs added for poaching.
Poached eggs on a paper towel lined plate.

Build your eggs Benedict. To each plate add 2 English muffins halves and top with the warm breakfast ham. Carefully transfer a poached egg to the top of each piece of ham.

Divide and drizzle the hollandaise sauce on top of the poached egg and serve immediately. 

Collage showing the building of eggs Benedict with English muffin with Canadian bacon, poached eggs, and the hollandaise sauce.

tips, tricks and questions

Should hollandaise sauce be served hot or cold on eggs Benedict?

Hot/Warm! You will want the hollandaise sauce freshly made, as it sits it will start to thicken, once it gets to cold it will become fairly solid.

What’s the difference between bernaise and hollandaise sauce?

The two sauce are pretty similar but they differ by Hollandaise using fresh lemon juice opposed to Bernaise sauce using shallots, vinegar, and wine.

Variations of Eggs Benedict:

There are honestly countless variation you can make on this dish. Most often by subsituting out the Canadian Bacon for something else. Here are some ideas:

  • Eggs Royale uses smoked salmon as the protein instead of the Canadian bacon
  • Eggs Florentine uses spinach and cheese instead of the Canadian bacon
  • Use pulled pork and a biscuit for a “Southern” style eggs benedict
  • Crab Cake Benedict is a popular option where you can use a crab cake
  • At diners I often see an “Irish” Benedict which uses corned beef hash instead of Canadian bacon
  • Avocado and a Tomato slice instead of Canadian bacon makes a delicious vegetarian option
  • Swap out the Canadian bacon for regular bacon

Honestly there are even more variations out there, have fun with it!

The poached egg broken open on an eggs Benedict.

If you like this Eggs Benedict Recipe you might also like:

Yield: Serves 4

Eggs Benedict

A white plate with eggs Benedict with hollandaise sauce.

Learn how to make this classic American brunch dish Easy Eggs Benedict. With four parts this dish comes together with a short cut or two for a delicious restaurant worthy breakfast!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

    1. Preheat oven to WARM. Add a sheet pan onto the oven rack to hold things to keep warm as you are making them.
    2. Add a large pot full of water to the stovetop, turn the heat to high and cover to bring to a simmer. Once the water is to a boil or simmer turn down to medium heat as you will want the water to be at a low simmer which means small simmering bubbles not large bubbling boils. While you are waiting for the water to heat up prep the rest of the meal.
    3. Half the English muffins and using a toaster begin toasting the English muffins to your preferred doneness level. Place the English muffins in the warm oven as they come out to keep warm.
    4. Add a skillet over medium heat. Once the skillet is hot lightly spray a little oil. Two or three at a time depending on the size of the skillet cook the breakfast ham about 1 minute per side until hot. Continue with all of the ham and transfer to the oven to keep warm while cooking the remaining parts of the meal.
    5. If you are making the blender hollandaise recipe now is the time to prep that.
    6. Finally you are ready to poach the eggs before assembling the eggs Benedict. With the water at a light simmer add the white vinegar. Cover a plate with a fresh kitchen towel or paper towels to collect the water off the eggs.
    7. Crack the eggs and gently transfer each egg to an individual small bowl. Working in batches doing 3 to 4 eggs at a time. Use a slotted spoon to swirl the water into a circle pattern. Carefully and as closely to the water as you can drop the eggs into the moving water one at a time. Cook 2 1/2 to 4 minutes with usually about 3 minutes being the best.
    8. Use the slotted spoon to remove the eggs from the water and transfer to the towel covered plate. Continue with remaining eggs.
    9. Build your eggs Benedict. To each plate add 2 English muffins halves and top with the warm breakfast ham. Carefully transfer a poached egg to the top of each piece of ham.
    10. Divide and drizzle the hollandaise sauce on top of the poached egg and serve immediately.

Notes

The only reason eggs benedict seems difficult is because there are 4 separate parts to worry about. A great way to keep organized is to print out the recipe for the eggs benedict and the blender hollandaise to help keep you organized.

Feel free to add variation to your dish.

Nutrition Information:

Yield:

4

Serving Size:

2 eggs Benedict stacks
Amount Per Serving: Calories: 1017Total Fat: 61gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 26gCholesterol: 825mgSodium: 4311mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 85g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Breakfast

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Easy Blender Hollandaise Sauce

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Blender Hollandaise Sauce is an easy way to make this popular sauce. Great over eggs benedict, veggies, or fish all you need is a blender and just a few ingredients.

This post may contain Affiliate Links.

Blender Hollandaise Sauce being poured overtop a poached egg.

Blender Hollandaise Sauce

Hollandaise sauce is one of the most delicious sauces that can be used to enhance the flavor of a variety of dishes, such as eggs Benedict, asparagus, or salmon.

It is of French origin and similar to béarnaise sauce but differs by using fresh lemon opposed to vinegar and wine. The popularity of hollandaise skyrocketed after the introduction of Eggs Benedict sometime in the 1800s.

It’s rich and buttery yet tangy taste makes it a popular choice among people all around the world. But the traditional method of making hollandaise sauce is rather intimidating and prevents people from making it and enjoying it in the comfort of their own home.

Lucky for us all you need is a blender and a handful of ingredients to make hollandaise like a champ.

Hollandaise sauce over top eggs Benedict on a plate.

Ingredients

  • egg yolks – Hollandaise sauce only uses the egg yolks, so you will want to separate the eggs. You can keep the egg whites for another use (like scramble them with cottage cheese). There are many ways to separate eggs, my go-to is just using my hands. Using freshly washed hands break the egg into your fingers and let the whites run through leaving the yolks in your fingers. If you aren’t down for making a mess with your hands there are egg separators available for purchase.
  • butter – In order to keep the sauce from becoming too salty you will want to use unsalted butter.
  • lemon juice – Fresh lemon juice and not bottled lemon juice is a must for this recipe. Citrus juice tends to loose a lot of flavor and get more bitter after sitting around in the bottle, and you don’t want bitter hollandaise sauce. You will need about half a lemon in order to get the right amount.
  • salt – A pinch of kosher or sea salt to start. If you taste the hollandaise sauce and feel like it needs more salt make sure to add it at the end.
  • dijon mustard – Dijon mustard is where this recipe most differs from some others. I find that the little amount of mustard helps add the the savoriness of the dish.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make blender hollandaise sauce laid out on a tabletop.

pro tip

Have everything ‘mise en place’ or measured out and prepped. Continue to make whatever else you are preparing for the meal. And then lastly make the hollandaise sauce in the blender right before serving so that the sauce is served warm.

Instructions

Add the egg yolks, lemon juice, salt, and dijon mustard to the blender. Cover and blend about 10 seconds.

Collage showing the first steps of making blender hollandaise sauce with egg yolks in a blender.

Add the butter to a microwave safe dish (a measuring cup with a spout works best). Microwave 40 seconds and then in 10 second intervals until all the butter is hot and melted and slightly steaming but not bubbling. This should take anywhere from 90 to 120 seconds.

Steps showing egg yolks blended in a blender and then after the butter is added making blender hollandaise sauce.

Turn the blender on and open the small cap. With a towel in one hand (as a preventative of getting butter everywhere) and the butter in the other SLOWLY stream the butter into the yolk mixture while the blender is running until the hollandaise sauce forms. Serve while the sauce is warm.

A serving glass filled with freshly made hollandaise.

tips, tricks and questions

Why is my blender hollandaise sauce runny/broken?

The hollandaise can break if the butter is added too quickly to the blender.

If this happens you can try adding another egg yolk to see if it will thicken back up. Empty the broken/runny contents from the blender. Add 1 or 2 egg yolks to the empty blender and blend smooth. With the blender running slowly add back in the hollandaise sauce like it was the butter to try to alleviate the problem.

How to reheat blender hollandaise

To be honest this isn’t recommended, mostly because it is almost harder to reheat the hollandaise than it is to make it in the blender in the first place.

To reheat add a saucepan with water over medium heat and bring to a gentle simmer. Add a stainless steel bowl over the simmering sauce pan and add it the cold hollandaise. Quickly whisk the hollandaise until it heats back up and remove from heat immediately.

Is blender hollandaise safe?

Yes. Between the hot butter and the heat friction that the blender produces the egg yolks get ‘cooked’ and they are safe for eating.

Optional: For a little heat feel free to add a pinch of cayenne pepper to the sauce.

If you like this Blender Hollandaise Sauce you might also like these Breakfast & Brunch Recipes:

Ready to make Eggs Benedict? Get my full Easy Egg Benedict Recipe Here.

Yield: 1 cup

Blender Hollandaise Sauce

Blender hollandaise sauce being poured overtop a poached egg.

Hollandaise sauce can be so intimidating but with just a handful of ingredients and a blender, you can whip up a tangy and flavorful Blender Hollandaise Sauce that pairs perfectly with eggs benedict or any other brunch or veggie dish.

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 5 minutes

Ingredients

  • 4 egg yolks
  • 1/2 cup butter, unsalted
  • 1 tablespoon lemon juice (fresh squeezed)
  • Pinch salt
  • 1/2 teaspoon Dijon mustard

Instructions

    1. Add the egg yolks, lemon juice, salt, and dijon mustard to the blender. Cover and blend about 10 seconds.
    2. Add the butter to a microwave safe dish (a measuring cup with a spout works best). Microwave 40 seconds and then in 10 second intervals until all the butter is hot and melted and slightly steaming but not bubbling. This should take anywhere from 90 to 120 seconds.
    3. Turn the blender on and open the small cap. With a towel in one hand (as a preventative of getting butter everywhere) and the butter in the other SLOWLY stream the butter into the yolk mixture while the blender is running until the hollandaise sauce forms. Serve while the sauce is warm.

Notes

You can warm the butter on the stovetop instead of the microwave oven if that works better for you.

Nutrition Information:

Yield:

8

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 130Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 123mgSodium: 31mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Category: Sauces and Spices

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Carrot Top Pesto

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Carrot Top Pesto is a fun twist on traditional basil pesto. A great way to reduce food waste and make use of an often-overlooked part of the vegetable. Plus, it’s easy to make and can be used in a variety of ways.

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A glass jar with a spoon resting on top filled with bright green carrot top pesto.

Carrot Top Pesto: A Delicious Way to Use Up Those Carrot Greens

This recipe came to me last summer, I actually had a successful batch of carrots in my garden (Why are carrots so hard to grow?). I had so many greens and I know they are edible so I couldn’t just toss them in the compost bin. I wanted to figure out a way to use them. Well 6 cups of pesto later I figured out the best use for all those carrot tops.

And now even when I buy the carrots with the greens attached at the store I know I can whip up this delicious pesto and nothing is wasted.

This is truly one of the best ways in my opinion to use those overlooked ingredients that might just get thrown away instead. It is great for reducing food waste while being nutritious and delicious.

Plus, it’s easy to make and can be used in a variety of ways.

It is great as a dip, condiment for sandwiches, and fantastic mixed with pasta.

And did I mention this pesto is naturally vegan, so it is a great dairy-free option!

overhead look at a glass jar with a spoon resting on the top filled with carrot top pesto.

Ingredients

  • Carrot Top Greens – Yes the top of carrots. Carrot top greens have a unique flavor that can be described as earthy and slightly bitter. Carrots are part of the Apiacecae family which means they are closely related to celery, parsley, and many other plants used in the kitchen. It s important when prepping the carrot tops to clean them well. Whether they are from the store or your garden there is likely to be a lot of dirt among the leaves. I suggest making a cold water bath and fully submerging the leaves and swirl around to get any dirt loose. Make sure to then dry the carrot greens well either with a salad spinner or a clean kitchen towel.
  • Baby Spinach – Because the carrot tops do have a slightly bitter taste I found the pesto worked best when mixed with the smooth flavor and texture of baby spinach.
  • Garlic – I don’t want the garlic to overpower the other flavors in this pesto so I just use one clove, if you are a big garlic person feel free to add more.
  • Walnuts – I tried a few different nuts and to me the walnuts were a clear winner. With more of a sweeter note the walnuts rounded out a nice nutty sweetness to the pesto.
  • Kosher Salt – I like to use kosher salt when cooking as it flavors the food better due to the shape of the salt itself, if you don’t have kosher salt you may substitute sea salt.
  • Extra Virgin Olive Oil – And of course olive oil, it couldn’t be pesto without olive oil. You will want ti make sure it is a nice tasting olive oil since nothing will be cooked that flavor of the oil will radically change the outcome of the dish. I personally like to use California Olive Ranch Olive Oil (not an ad just a fan).

For a complete detailed list of the ingredients continue towards the bottom of the page.

The ingredients needed to make carrot top pesto laid out on a tabletop.

instructions

Before using your carrot tops ensure that they are cleaned. It is likely there will be dirt on them so make sure so rinse with water and dry before using your carrot greens.

Add the carrot greens, spinach, garlic, walnuts, and salt to a food processor. 

First steps of adding spinach and carrot greens to a food processor for making carrot top pesto.
Steps showing adding walnuts, garlic, and salt to a food processor before making carrot top pesto.

Pulse until the mixture is fully combined but still slightly chunky. 

With the food proccessor on, drizzle in the olive oil slowly until the pesto forms and the mixture is smooth (add more oil if necessary). 

Steps showing blending the carrot top pesto in a food processor.

Transfer to a jar or container and store in the refrigerator for up to a week. Carrot Top Pesto can also be frozen.

A glass jar filled with green carrot top pesto surrounded by a carrot with greens, spinach, and walnuts.

tips, tricks and questions

For variety add some parmesan cheese. If you are a big cheese fan feel free to add about 1/4 cup of shredded parmesan cheese to the recipe.

This pesto is freezer friendly. So if you have a lot of carrot greens to use, make multiple batches to freeze for later.

What do carrot tops taste like?

Carrot tops have an earthy flavor with a slight bitterness.

If you like this Carrot Top Pesto Recipe you might also like:

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Yield: about 1 cup

Carrot Top Pesto

A glass jar with a spoon scooping up green color carrot top pesto.

A delicous twist on classic pesto this Carrot Top Pesto is made from carrot greens, spinach, and walnuts. Perfect for a dip, condiment, or great on pasta!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 cup packed carrot top greens (about 40g), tough stems removed
  • 1 cup packed baby spinach (about 40g)
  • 1 clove garlic
  • 1/2 cup raw walnuts
  • 1/4 teaspoon kosher salt
  • 1/2 cup extra virgin olive oil

Instructions

  1. Add the carrot greens, spinach, garlic, walnuts, and salt to a food processor.
  2. Pulse until the mixture is fully combined but still slightly chunky.
  3. With the food proccessor on, drizzle in the olive oil slowly until the pesto forms and the mixture is smooth (add more oil if necessary).
  4. Transfer to a jar or container and store in the refrigerator for up to a week. Carrot Top Pesto can also be frozen.

Notes

For variety add some parmesan cheese. If you are a big cheese fan feel free to add about 1/4 cup of shredded parmesan cheese to the recipe.

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Nutrition Information:

Yield:

8

Serving Size:

2 tablespoons
Amount Per Serving: Calories: 178Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 58mgCarbohydrates: 4gFiber: 2gSugar: 1gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Sauces and Spices

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Chicken Enchilada Casserole

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This Cheesy Chicken Enchilada Casserole is served up in layers of enchilada filling, corn tortillas, and cheese making a great family friendly dinner!

This post may contain Affiliate Links.

A spatula with a large piece of chicken enchilada casserole on it over a baking dish showing off chicken, black beans, and corn.

Easy Enchilada Casserole

It never occurred to me until recently that there is a whole group of people making their chicken enchiladas in a layer casserole instead of the traditional way that enchiladas are rolled up and put into the dish. These people are clearly smart and I am glad to join the team with this Layered Chicken Enchilada Casserole.

This recipe is very much like a traditional chicken enchilada dish but opposed to taking the time to roll up each enchilada the dish is easily assembled into layers before putting it onto the oven, basically like a Mexican Lasagna!

The best part about this chicken enchilada dish in particular is that it is freezer friendly and can be made into a freezer meal!

As I have been testing this recipe I have been making 2 every time, cooking one for dinner and freezing one for a later meal. This freezes nice in an aluminum pan and reheats for a great meal.

Overhead view of a white casserole pan filled with layered chicken enchilada casserole topped with sour cream and cilantro.

ingredients

I have kept the ingredients in two separate lists, for the casserole itself and the the enchilada sauce. While I love this homemade enchilada sauce feel free to use store-bought enchilada sauce instead.

For the Casserole

  • Shredded Chicken – This works great with a rotisserie chicken or any leftover chicken you have. If you are looking to buy chicken specifically for cooking and shredding for this recipe you will want about 2 pounds of chicken breasts (or about 3 chicken breasts). My favorite way to cook chicken for shredding? Add to a pressure cooker, add 1 cup of water and sprinkle with salt. Pressure cook for 8 minutes with a quick release. Shred the cooked chicken and you are ready to go!
  • Salt – I like to use kosher salt when cooking for the best result.
  • Diced Green Chiles – When shopping for diced green chilies at the store note that there is a ‘mild’ and ‘not mild’ version and that some people and most kids might find the ‘not mild’ too spicy (speaking from past experience). Opt for a ‘mild’ to make this family friendly for everyone.
  • Black Beans – Black bean will be drained and rinsed before adding to the filling for the enchiladas.
  • Frozen Corn Kernels – Thawed, you can do this quickly be running cool water over the corn kernels in a colander.
  • Corn Tortillas – Classic corn tortillas are about 6 inches in size so and you will use six of them for each layer, they will overlap a little and that’s okay!
  • Mexican Cheese Blend – The cheeses usually found in a Mexican Cheese Blend are Monterey Jack, Cheddar, Asadero, and Queso Quesadilla cheeses. These cheese are usually great for melting, which is exactly what we are looking for when we are making a cheesy chicken enchilada casserole!

For the Homemade Enchilada Sauce

  • Olive Oil – It begins with some extra virgin olive oil to sauté the onions.
  • Yellow Onion – A yellow onion works best but you can use a sweet onion as a substitute. Diced small works best especially if you aren’t planning of blending the sauce.
  • Salt, Cumin, & Chili Powder – For flavoring the enchilada sauce.
  • All Purpose Flour – To help thicken the sauce just slightly, this can be substituted for a gluten-free flour if necessary just ensure that the flour you choose will thicken the sauce slightly.
  • Tomato Sauce – Tomato sauce is at the heart of enchilada sauce.
  • Chicken Stock – Chicken stock for flavor and consistency, since you only need one cup it is great to use better than bouillon in this recipe.
  • Garlic – And of course some garlic for flavoring the sauce!

For a complete detailed list of the ingredients continue towards the bottom of the page.

pro tip

To blend or not to blend? If you are making the homemade enchilada sauce you have the option to blend it smooth. This is really to blend in the diced onions and garlic. I almost always opt for not blending, it is one less step and no one in my family minds the pieces of onions. So this is entirely up to you and what your family prefers.

instructions

Preheat your oven to 350º F.

To make the enchilada sauce: In a large skillet heat 1 tablespoon oil over medium heat. Add the diced onion, sauté until the onion is translucent, about 5 minutes.

Stir chili powder, cumin, salt, and garlic into the onion and cook for about thirty seconds. Then stir in 1 tablespoon of the all-purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce. Bring to a simmer and cook, stirring occasionally for 5 minutes.

Optional: For a smoother sauce you can transfer the enchilada sauce to a blender and blend to make smooth or use an immersion blender.

To make the Enchilada Filling: In a large bowl mix together the shredded chicken, salt, diced green chiles, corn, black beans, and 1/2 cup of the enchilada sauce.

Collage showing the first steps to making chicken enchilada casserole filling.
Collage showing the second steps to making chicken enchilada casserole filling.

To make the Enchilada Casserole: Pour 1/2 cup of the enchilada sauce into the bottom a 9×13 baking dish and spread out.

Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.

Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.

Dip the remaining 6 tortillas in the enchilada sauce and line them on top of the chicken mixture in the baking dish.

Add the remaining chicken mixture to the baking dish and pour any remaining sauce over the casserole and top with the remaining 2 cups of cheese.

Bake uncovered for 25 minutes or until the cheese is bubbly.

tips, tricks and questions

To use store bought enchilada sauce you will want about 2 cups. If you are using store bought sauce after preheating the oven in step 1 you can skip down to step 5.

Are enchiladas better with flour or corn tortillas? And can I use flour tortillas instead?

Traditionally speaking enchiladas are made with corn tortillas, and I prefer the taste of the corn tortilla over the taste of flour tortillas in this dish.

I did do a round of tests with flour tortillas and it does work, if you prefer to use the flour tortillas. The one thing I will point out is that the flour tortillas tend to make the dish slightly more soggy.

At the end of the day if you want to use flour tortillas you totally can.

*Freezer Meal*

For a Freezer Meal Chicken Enchilada Casserole very little has to be changed, actually nothing except what you want to make the actual casserole in. Instead of a ceramic or glass 9×13 dish opt for and aluminum baking dish instead. After preparing the casserole in the freezer friendly aluminum dish you will wrap with a few layer of plastic wrap followed by a layer of aluminum foil. Remember to label the dish well before transferring to the freezer. To cook from frozen preheat the oven to 425° F. Remove the aluminum foil carefully (you will place it back on) and then remove all of the plastic wrap. Recover the top of the baking dish with aluminum foil. Cook in the oven for 45 minutes covered with foil. Remove the foil and cook for 30 minutes uncovered. 

If you like this Chicken Enchilada Casserole Recipe you might also like:

what to serve with this

A blue and white bowl filled with simple guacamole and garnished with cilantro and with a tortilla chip.

Simple Guacamole

A white bowl with quick pickled red onions and a fork on a countertop next to a jar full of quick pickled onions.

Quick Pickled Red Onions

A classic margarita on a wooden platter surrounded by lime halves with a salted rim and a lime wheel as garnish.

Classic Margarita

Bright orange-red colored Mexican Rice in a large white bowl with a wooden spoon garnished with chopped cilantro.

Mexican Rice

Yield: serves 8

Chicken Enchilada Casserole

Chicken Enchilada Casserole

This layered chicken enchilada casserole is a great family friendly dinner! With layers of enchilada filling, corn tortillas, and cheese this is a delicous meal to make when you are craving some Mexican.

Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes

Ingredients

For the Casserole

  • 3 cups cooked shredded chicken
  • 1/2 teaspoon salt
  • 4.5 ounces diced green chiles
  • 15 ounces black beans, drained and rinsed
  • 1 cup frozen corn kernels, thawed
  • 12 corn tortillas (6 inches)
  • 3 cups shredded Mexican cheese blend

For the Homemade Enchilada Sauce (see note)

  • 1 tablespoon olive oil
  • 1 small yellow onion diced
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons cumin
  • 2 teaspoons chili powder
  • 1 tablespoon all purpose flour
  • 15 ounces tomato sauce
  • 1 cup chicken stock
  • 2 cloves garlic, minced

Instructions

    1. Preheat your oven to 350º F.
    2. To make the enchilada sauce: In a large skillet heat 1 tablespoon oil over medium heat. Add the diced onion, sauté until the onion is translucent, about 5 minutes.
    3. Stir chili powder, cumin, salt, and garlic into the onion and cook for about thirty seconds. Then stir in 1 tablespoon of the all-purpose flour. Slowly whisk in chicken stock. Then stir in the tomato sauce. Bring to a simmer and cook, stirring occasionally for 5 minutes.
    4. Optional: For a smoother sauce you can transfer the enchilada sauce to a blender and blend to make smooth or use an immersion blender.
    5. To make the enchilada filling. In a large bowl mix together the shredded chicken, salt, diced green chiles, corn, black beans, and 1/2 cup of the enchilada sauce.
    6. Pour 1/2 cup of the enchilada sauce into the bottom a 9x13 baking dish and spread out.
    7. Dip 6 tortillas in the remaining sauce to coat them and line the bottom of the casserole dish with them.
    8. Divide the chicken mixture in half, and add half of it to the top the tortillas in the pan. Top with 1 cup of cheese.
    9. Dip the remaining 6 tortillas in the enchilada sauce and line them on top of the chicken mixture in the baking dish.
    10. Add the remaining chicken mixture to the baking dish and pour any remaining sauce over the casserole and top with the remaining 2 cups of cheese.
    11. Bake uncovered for 25 minutes or until the cheese is bubbly.

Notes

To use store bought enchilada sauce you will want about 2 cups. If you are using store bought sauce after preheating the oven in step 1 you can skip down to step 5.

Nutrition Information:

Yield:

8

Serving Size:

1/8th of the casserole
Amount Per Serving: Calories: 459Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 79mgSodium: 744mgCarbohydrates: 41gFiber: 9gSugar: 6gProtein: 32g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Casserole

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Grilled Rack of Lamb

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Nothing beats the ease and flavor of Grilled Rack of Lamb with garlic and rosemary for your next special occasion meal. Perfect for a holiday dinner because it is surprisingly quick to prep and cook this is a real crowd pleaser! Not to mention no oven space is needed!

This post may contain Affiliate Links.

A few pieces of cut grilled rack of lamb on a wooden cutting board showing off the rosy interior color of the grilled lamb meat.

Cooking Rack of Lamb on the Grill

Rack of Lamb is a delicious cut of meat. Due to its cost it is usually reserved for a nice meal or special occasion, but it is simple enough there isn’t a reason you couldn’t make these just because!

With very little prep work and only about 20 minutes of active grilling time preparing a rack of lamb on the grill is actually a great meal to make when entertaining!

It is super impressive with barely any work! That is my kind of meal!

Serve your grilled racks of lamb with any array of side dishes. I think any form of potato like Mashed Potatoes, Baked Potatoes, or even Au Gratin Potatoes is a solid choice. Or for a refined meal you could make Risotto! Don’t forget to include a nice salad like a Grilled Peach Caprese Salad or a Fresh Tabbouleh Salad.

Wooden cutting board with two rack of grilled lamb with the first three pieces cut off showing a pink lamb interior.

ingredients

  • Racks of Lamb – Preferably ‘Frenched‘, If you aren’t quite sure what that means it is simple the butcher cutting away part of the fat and a little bit of meat to expose the bones. To be honest everywhere I have bought rack of lamb they always come Frenched and haven’t been able to find them not Frenched. If you happen upon non Frenched rack of lamb you can use this it way way in this grilling recipe, just keep an eye on the time or you can French it yourself. Other things to keep an eye for when shopping for lamb is to look for cuts that are red or pinkish in color, if it is starting to look to brown it means it likely isn’t that fresh. You will want to buy two racks of lamb, each one should have about 8 rib bones, together they should weigh between 1 1/2 to 2 pounds. I personally have always had good luck buying lamb at Whole Foods, if that store is available to you.
  • Olive Oil – You will want a good cooking extra-vigin olive oil for this recipe since we will be grilling. I personally like to use California Olive Ranch Olive Oil.
  • Fresh Rosemary – I am a sucker for fresh rosemary and lamb, you want it fresh for the best flavors. You may substitute other fresh herbs as you see fit.
  • Garlic – Garlic to also flavor the lamb.
  • Salt – You will salt the racks of lamb before they go on the grill, you will want to salt to cover the meat. If possible use kosher salt.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make grilled rack of lamb laid out on a marble table top.

instructions

For a gas grill turn all burners to high and let the grill get very hot for 15 minutes.

Meanwhile combine the 1 tablespoon of oil with the chopped rosemary and minced garlic. Set aside.

A small bowl with a spoon full of the olive oil, garlic, rosemary mixture for the grilled lamb.

Rub lamb with the remaining teaspoon of olive oil. Season the lamb with salt.

Oiled and salted rack of lamb of a white plate ready to be put on the grill.

Before transferring the lamb to the grill turn off all of the burners except 1, keep that one on high. Place the lamb racks on the grill bone side up on the cooler part of the grill with the meatier side of the lamb close to but not overtop the one hot burner. Close the grill and cook until the meat is lightly browned 8 to 10 minutes.

Flip the lamb racks over so the bone side is down over top the lit burner/hotter part of the grill. Cook until well browned 3 to 4 minutes.

Brush the herbed olive oil mixture onto the lamb racks and flip the racks so the bone side is up and overtop the hot part of the grill. Cook another 3 to 4 minutes.

Continue to cook the racks over the one burner that has hot heat by moving them up so the bottoms are on the grill and they are leaning against each other. Cook this way 3 to 8 minutes longer depending on the doneness you are looking for: 120-125° F for medium-rare, 130-135° F for medium.

A gas grill with the first part of cooking rack of lamb over indirect heat and then moving the rack of lamb to direct heat.
Adding the rosemary garlic mixture to the grilling rack of lamb and then showing the last part of cooking were the lamb leans on each other to finish cooking.

Once you have hit the temperature you are looking for transfer the lamb to a cutting board and tent loosely with aluminum foil and let rest 10 minutes. Cut between the ribs to separate and serve. 

The two racks of lambs standing against each other after resting waiting to be cut apart.
Overhead view of a wooden cutting board with a bunch of rack of lamb cut part into ribs for serving.

tips, tricks and questions

How long does lamb take on the grill?

Actual cooking time is about 20 minutes to cook rack of lamb on the grill.

What kind of grill?

This recipe is written for a gas grill were you can turn on and off the burners.

Can I grill over charcoal?

Yes BUT it does take a little bit different preparation in building your charcoal. You are going to want to make the charcoal set up on one side and leave the other side empty of charcoal so that your grill has a cooler side and a high heat side. Watch the cooking times, they might change slightly.

How do you know when lamb is done on the grill?

For medium-rare you will want to cook to an internal temperature of 120-125º F.

For medium you will want to cook to an internal temperature of 130-135º F.

Use a meat thermometer to take the lambs temperature, it is necessary to use it for this recipe so you know that exact doneness you are looking for.

I highly suggest using a Thermapen ONE from ThermoWorks. I seriously love mine, yes it has a higher price tag but I have been using mine without error for 5 years!!

Cut grilled rack of lamb cut and spread out over a wooden cutting board.

If you like this Grilled Rack of Lamb Recipe you might also like:

what to serve with this

A platter of grilled artichokes with a half of an artichoke on top showing off charred grill marks.

Grilled Artichoke Recipe

White bowl full of fluffy mashed potatoes dripping with melted butter and garnished with fresh parsley.

Classic Mashed Potatoes

A tossed easy antipasto salad in a glass salad bowl showing off cheese cubes, salami, and pickled vegetables.

Easy Antipasto Salad with Oregano Dressing

an old fashioned glass filled with a purple blackberry bourbon smash garnished with a large ice cube, blackberries, and basil

Blackberry Bourbon Smash

Yield: Serves 4-6

Grilled Rack of Lamb

Cut grilled rack of lamb leaning against each other showing of the pink interior lamb meat.

A simple yet delicious way to prepare rack of lamb on the grill. Rack of lamb seasoned with rosemary and garlic to make an easy and impressive dinner.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 racks of lamb (8 ribs each) about 1 1/2 to 2 pounds
  • 1 tablespoon + 1 teaspoon extra virgin olive oil
  • 1 tablespoon fresh chopped rosemary
  • 3 cloves garlic minced
  • Salt

Instructions

    1. For a gas grill turn all burners to high and let the grill get very hot for 15 minutes.
    2. Meanwhile combine the 1 tablespoon of oil with the chopped rosemary and minced garlic. Set aside.
    3. Rub lamb with the remaining teaspoon of olive oil. Season the lamb with salt.
    4. Before transferring the lamb to the grill turn off all of the burners except 1, keep that one on high. Place the lamb racks on the grill bone side up on the cooler part of the grill with the meatier side of the lamb close to but not overtop the one hot burner. Close the grill and cook until the meat is lightly browned 8 to 10 minutes.
    5. Flip the lamb racks over so the bone side is down over top the lit burner/hotter part of the grill. Cook until well browned 3 to 4 minutes.
    6. Brush the herbed olive oil mixture onto the lamb racks and flip the racks so the bone side is up and overtop the hot part of the grill. Cook another 3 to 4 minutes.
    7. Continue to cook the racks over the one burner that has hot heat by moving them up so the bottoms are on the grill and they are leaning against each other. Cook this way 3 to 8 minutes longer depending on the doneness you are looking for: 120-125° F for medium-rare, 130-135° F for medium.
    8. Once you have hit the temperature you are looking for transfer the lamb to a cutting board and tent loosely with aluminum foil and let rest 10 minutes. Cut between the ribs to separate and serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

4 ribs of lamb
Amount Per Serving: Calories: 16Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 146mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Grill

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Taco Rice Skillet

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This Cheesy Taco Rice Skillet is made in just 30 minutes and is a one-skillet wonder that the whole family will love. With simple ingredients like ground beef, rice, and diced tomatoes this is a meal you will end up having again and again!

This post may contain Affiliate Links.

MexicanBeef Taco Rice Skillet in a cast iron pan with a spoon scooping to see the insides with ground beef and rice.

Mexican Beef and Rice Skillet

Out of all of the weeknight dinners meals skillet meals are the best in my opinion. A good skillet meal is:

  • easy to prep and generally quick to cook
  • a one-dish meal, meaning no need for too many extra sides (and less dishes)
  • family friendly

What isn’t to love about that list!?

This recipe for taco rice skillet is no exception. Maybe the most annoying part is that because there is rice in this one is takes *a few more minutes* BUT we are still in the amazing zone of it being ready to go in 30 minutes.

And this one is easy, honestly so easy I could probably give the directions to my 7 year old and he could make it on his own.

I know this one has reached full meal rotation with my family and I know that everyone will eat it and be full and satisfied. I hope your family loves it as much as mine does!

Overhead of taco rice skillet in a cast iron with ground beef, rice, tomatoes, cheese, lettuce, and sour cream.

ingredients

  • Ground Beef – For this recipe you can use whatever percentage of fat for your ground beef, you have the option to drain the skillet before adding the rice and tomatoes if you find that there is too much liquid after browning the beef.
  • Yellow Onion – An onion to help with the flavor of the meal, and pretty much the only prep needed. Diced is great but if you have little kids who hate onions you can try mincing it really small so they don’t notice.
  • Canned Diced Tomatoes – No need to drain the liquid for these. If you prefer you can use petite diced tomatoes.
  • White Rice – I prefer to use a long grain but any kind of white rice will work. Please note that you can’t substitute brown rice because the cooking times are drastically different.
  • Taco Seasoning – A packet of taco seasoning works here but I highly suggest checking out my recipe for Easy Homemade Taco Seasoning.
  • Shredded Cheddar Cheese – If you like your cheese really melty buy a block of cheese and shred to yourself. The preservatives that come of pre-shredded cheese tend to stop the cheese from melting.
  • Shredded Lettuce – For topping, you can use the lettuce your family like the best. I tend to use romaine in this dish but iceberg or a spring mix can work just as well.
  • Sour Cream – For serving.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make taco rice skillet on a table top.

pro tip

Other amazing garnishes could include cilantro, cherry tomatoes, avoacdo, taco sauce, salsa, black olives, or guacamole.

instructions

In a large skillet over medium-high heat brown the beef and onion until little pink remains, 6 to 8 minutes. Drain any extra liquid.

The first steps to making taco rice skillet brewing the ground beef and onion.

Add the diced tomatoes, rice, taco seasoning, and 1 ½ cup water to the skillet. Mix well. Cover. Bring to a boil, reduce heat to medium-low and simmer until all the liquid is absorbed, about 20 minutes, stirring once in the middle of cooking.

Steps of making taco rice skillet showing adding diced tomatoes, rice and taco seasoning to the cast iron skillet and covering to cook.

Stir the skillet well and then top with the shredded cheese. Cover with the lid for 1-2 miutes to get the cheese nice and melted. For serving top with lettuce & sour cream or any other garnsihes you enjoy! 

Steps showing the cooked rice and beef in the skillet and cheese added on top to melt.
Overhead view of a spoon taking a scoop out of taco rice skillet showing the ground beef and rice.

tips, tricks and questions

Note for the recipe you will want a large skillet with a lid. I love using my cast iron for making taco rice skillet and I use the lid that you can buy separate, which I highly recommend.

No need to drain the diced tomatoes, keep the liquid for the skillet.

Swap out the ground beef for ground turkey for a different version of the dish

If you like this Taco Rice Skillet Recipe you might also like:

what to serve with this

A blue and white bowl filled with simple guacamole and garnished with cilantro and with a tortilla chip.

Simple Guacamole

A white bowl with quick pickled red onions and a fork on a countertop next to a jar full of quick pickled onions.

Quick Pickled Red Onions

A classic margarita on a wooden platter surrounded by lime halves with a salted rim and a lime wheel as garnish.

Classic Margarita

fresh restaurant style salsa being scooped out of a white bowl with a tortilla chip

Fresh Restaurant Style Salsa

Yield: 4 servings

Taco Rice Skillet

Taco rice fillet with Mexican beef, diced tomatoes, and rice toppediwht lettuce and sour cream with a serving spoon taking a scoop out.

A delicous one skillet meal ready for dinner in just 30 minutes! Taco Rice Skillet is easy to make and a total family friendly favorite!

Prep Time 2 minutes
Cook Time 26 minutes
Total Time 28 minutes

Ingredients

  • 1 pound ground Beef
  • 1 medium yellow onion, diced
  • 1 14oz can diced tomatoes
  • 1 cup white rice
  • 2 tablespoons Taco Seasoning
  • 1 cup shredded cheddar cheese
  • 2 cups shredded lettuce
  • 1 cup sour cream

Instructions

    1. In a large skillet over medium-high heat brown the beef and onion until little pink remains, 6 to 8 minutes. Drain any extra liquid.
    2. Add the diced tomatoes, rice, taco seasoning, and 1 ½ cup water to the skillet. Mix well. Cover. Bring to a boil, reduce heat to medium-low and simmer until all the liquid is absorbed, about 20 minutes, stirring once in the middle of cooking.
    3. Stir the skillet well and then top with the shredded cheese. Cover with the lid for 1-2 miutes to get the cheese nice and melted. For serving top with lettuce & sour cream or any other garnsihes you enjoy!

Notes

No need to drain the diced tomatoes, keep the liquid for the skillet.

I often will use petite diced tomatoes instead of classic diced tomatoes when I am not looking for the big chunks of tomatoes in my dish.

Other amazing garnishes could include cilantro, cherry tomatoes, avoacdo, taco sauce, salsa, black olives, or guacamole.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1/4 the dish
Amount Per Serving: Calories: 618Total Fat: 41gSaturated Fat: 19gTrans Fat: 2gUnsaturated Fat: 16gCholesterol: 163mgSodium: 423mgCarbohydrates: 21gFiber: 3gSugar: 6gProtein: 41g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Skillet

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Paper Bag Microwave Popcorn

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You won’t believe how well this hack for making Paper Bag Microwave Popcorn works! All you need is popcorn kernels, a brown bag, and a microwave and you have yourself a delicious snack in under 3 minutes!

This post may contain Affiliate Links.

Popcorn cascading out of a brown paper bag after being cooked in the microwave.

Brown Bag Popcorn

I feel like I shouldn’t even call this one a recipe, it is more of a ‘hack’. A wonderful hack to get popcorn into your mouth when you need it like right away.

Now I am a total sucker for Stovetop Popcorn but sometimes it just takes too long, that’s where this brown bag popcorn comes into play.

My kids adore popcorn but as they get home from school starving they rarely want to wait 10 minutes for popcorn, they settle for the 2 minutes and 5 seconds it takes to make it in the microwave oven instead.

Heck this is really so easy that they can do it all themselves.

The best part is that there is no oil needed. It is really just one ingredient (until you want to add toppings anyways).

Overhead view of a brown paper bag opened up with freshly made popcorn coming out.

Ingredients

  • Popcorn Kernels – That is it, no oil needed! There are different varieties of popcorn kernels, this will work for all of them. There are two main colors, either yellow or white. Yellow popcorn will yield larger popcorn while white popcorn will result in smaller pieces of popcorn but often time even though it is smaller it is more tender. If you don’t see the popcorn kernels labeled as yellow or white I have usually found them to be the yellow variety. You will also see blue or even red popcorn occasionally, this kind of popcorn usually pops like white popcorn.
  • Brown Paper Bag – So this isn’t really an ingredient, more of equipment but it is one you need.
A container full of popcorn kernels with a scoop of kernels next to a brown paper bag.

Instructions

Add the popcorn kernels to the paper bag. 

Roll over the top of the bag 3 to 4 times.

Collage showing the preparations of making paper bag popcorn by adding it to the bag and rolling the bag up.

Transfer the bag to the microwave and cook for 1 ½ to 3 minutes. You will want to stop the microwave when there is about 1 full second between pops.

All microwaves will very in cooking times, it might take you a few times to achieve the best time for your microwave, personally for my microwave 2 minutes 5 seconds seems to be the perfect amount.

Be carefull when opening the bag as hot steam will escape!

A brown paper bag filled with freshly popped popcorn from the microwave.
A brown bag rolled open revealing popped popcorn inside the bag.

tips, tricks and questions

Add salt, melted butter, or other seasonings after cooking!

Make sure that if the time between pops is starting to become longer than 1 second you are going to want to stop the microwave otherwise you risk burning the popcorn.

If you like this Paper Bag Microwave Popcorn Recipe you might also like:

what to serve with this

2 orange ginger sunshine smoothies with oranges and orange slices

Orange Ginger Sunshine Smoothie

almonds in a jar with a red bow

Sweet & Spicy Candied Almonds

A glass filled with light brown banana chai smoothie garnished with a cinnamon stick, star anise, and a dusting of ground spices.

Banana Chai Smoothie

fresh colorful fruit in a glass of orange juice with a paper straw

Kids Orange Juice Mocktail

Yield: 1 serving

Paper Bag Popcorn

Overhead view of paper bag popcorn coming out of a rolled up brown bag onto the tabletop.

Yes it is really this easy to cook popcorn in the microwave, all you need is popcorn kernels and a brown paper bag!

Cook Time 3 minutes
Total Time 3 minutes

Ingredients

  • 1/3 cup popcorn kernels
  • brown paper bag

Instructions

  1. Add the popcorn kernels to the paper bag.
  2. Roll over the top of the bag 3 to 4 times.
  3. Transfer the bag to the microwave and cook for 1 ½ to 3 minutes. You will want to stop the microwave when there is about 1 full second between pops. (All microwaves will very in cooking times, it might take you a few times to achieve the best time for your microwave, personally for my microwave 2 minutes 5 seconds seems to be the perfect amount.)
  4. Be carefull when opening the bag as hot steam will escape!

Notes

Add salt, melted butter, or other seasonings after cooking!

Nutrition Information:

Yield:

1

Serving Size:

1 bag of popcorn
Amount Per Serving: Calories: 15Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 20mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Making Popcorn on the Stove

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Learn how to make everyone’s favorite snack, stovetop popcorn! Surprisingly easy to make and it tastes amazing!

This post may contain Affiliate Links.

Three gray bowls with one in more center full of freshly popped popcorn that was made on the stovetop.

Stovetop Popcorn

Popcorn is the best snack, I consider this a fact not just my opinion!

Heck I don’t even think of it as just a snack. I am quite sure that I had it for dinner many a nights in my early 20’s. In hindsight it wasn’t even the worst option since it really is a whole grain, probably better than that mysterious looking Chinese Takeout that you were never sure what kind of meat it was supposed to be…

Anyways let’s talk popcorn.

With such a love for popcorn I discovered very early on that making it on the stovetop really does yield the best result. Plus it doesn’t contain all of the “interesting” ingredients that are in a bag of microwave popcorn.

(Although in 2015 it was discovered that diacetyl a product that was used to simulate butter flavor did indeed affect humans airways. This was the end to using diacetyl, which I guess it turn makes it not quite as bad as it used to be, although most still contain plenty of inflammatory oils, palm oils, and mysterious ‘natural flavors’.)

To play it safe I have found it easiest to just keep a large storage container of popcorn kernels in the pantry so that we can make it at home any time we would like.

I have even been known to make a large batch and store it away so that we can snack on it all week!

Large gray bowl filled with freshly popped stovetop popcorn.

Ingredients

You really only need 2 things for stovetop popcorn:

  • Popcorn Kernels – Now there are different varieties of popcorn kernels out there, this will work for all of them. There are different colors but generally you will see 2 types at most stores either yellow or white. Yellow popcorn will yield larger popcorn while white popcorn will result in smaller pieces of popcorn but often time even though it is smaller it is more tender. If you don’t see the popcorn kernels labeled as yellow or white I have usually found them to be the yellow variety. You will also see blue or even red popcorn occasionally, this kind of popcorn usually pops like white popcorn.
  • Coconut Oil – Now you can make popcorn with other oils, coconut is my preferred oil to use though. Use a refined coconut oil if possible, this will keep it from being coconut flavored, it will be able to handle the heat.

For a complete detailed list of the ingredients continue towards the bottom of the page.

The two ingredients you need to make stovetop popcorn, coconut oil and popcorn kernels.

pro tip

Finish your popcorn with flair! Of course the salt and butter is an obvious good choice but play around with other toppings. I like to add some chopped fresh dill for a ‘pickle’ popcorn. Some freshly grated parmesan cheese is also a good addition. Keep it healthy with a sprinkle of nutritional yeast. Go crazy with your imagination!

instructions

Place large pot with lid on the stovetop. Add the coconut oil and 3 popcorn kernels. Cover and turn to medium heat.

Collage showing the coconut oil and three tester popcorn kernels and then those kernels popped into popcorn.

Let the pot heat up, stay close and listen for when the 3 kernels pop, this should take about 6-7 minutes. When all three of the test kernels pop (you can peek if you aren’t sure) Remove the lid and add in the remaining popcorn kernels.

Carefully give the pot a shake and add the lid back BUT add the lid back with just a little bit of the way open. Steam needs to be able to escape but it can’t be open enough for the popcorn to pop out.

The popcorn will start popping shortly, every minute or so I find it helps to give the pot a little jiggle.

Let the popcorn continue to pop until the popping starts to slow down. Once there is more that 2ish seconds between pops pull it off of the heat. It’s better to pull it off sooner rather then later because you risk buring the popcorn.

Collage showing the pot lid slightly open so that steam can escape and the final popcorn all popped in the pot.

Carefully remove the lid, it will be steamy and some last minute popcorn might continue to pop.

Pour into a serving bowl and optionally add salt, melted butter, or other toppings before serving. 

Big stainless steel bowl full of freshly popped popcorn on the stovetop.

tips, tricks and questions

Should oil be hot before adding popcorn?

The best way to know if the oil is the right temperature is to add the test kernels as the oil is warming up, this way you know you have the right temperature oil to pop the rest of the kernels.

How long should popcorn be on the stove?

The whole process takes about ten minutes. Most of that time will be the pot warming up to the right temperature. The popcorn will only be on the stove about 2 to 3 minutes.

How do you pop popcorn on the stove without burning it?

Turn down the heat! My husband burns the popcorn all the time because he tries to cook it over too high a heat. Make sure the heat is only at medium. Any hotter and the popcorn will be more likely to burn.

Overhead view of of three gray bowls for serving full of freshly popped stovetop popcorn.

If you like this Stovetop Popcorn Recipe you might also like:

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Hibiscus Iced Tea Sparkler

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2 orange ginger sunshine smoothies with oranges and orange slices

Orange Ginger Sunshine Smoothie

Stovetop Popcorn

Close up of a gray bowl filled with popcorn made on the stovetop.
Cook Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 cup popcorn kernels
  • 2 tablespoon coconut oil

Instructions

    1. Place large pot with lid on the stovetop. Add the coconut oil and 3 popcorn kernels. Cover and turn to medium heat.
    2. Let the pot heat up, stay close and listen for when the 3 kernels pop, this should take about 6-7 minutes. When all three of the test kernels pop (you can peek if you aren’t sure) Remove the lid and add in the remaining popcorn kernels.
    3. Carefully give the pot a shake and add the lid back BUT add the lid back with just a little bit of the way open. Steam needs to be able to escape but it can’t be open enough for the popcorn to pop out.
    4. The popcorn will start popping shortly, every minute or so I find it helps to give the pot a little jiggle.
    5. Let the popcorn continue to pop until the popping starts to slow down. Once there is more that 2ish seconds between pops pull it off of the heat. It's better to pull it off sooner rather then later because you risk buring the popcorn.
    6. Carefully remove the lid, it will be steamy and some last minute popcorn might continue to pop.
    7. Pour into a serving bowl and optionally add salt, melted butter, or other toppings before serving.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Vietnamese Lemongrass Chicken Vermicelli Bowls

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Lemongrass Chicken Vermicelli Bowls are a fun and fresh Vietnamese option for a family meal with delicious marinated lemongrass chicken, vermicelli noodles, veggies, and Nuoc Cham.

This post may contain Affiliate Links.

Overhead view of a large white bowl filled with vermicelli noodles and topped with lemongrass chicken, vegetables, and nuoc cham.

Vietnamese Lemongrass Chicken Vermicelli Bowl

This is such a great recipe to make when you are ready to switch up your dinner routine.

The chicken is so juicy and tasty, when mixed with the noodles and veggies it makes a fantastic combo. Then top it off with Nuoc Cham and you seriously have one delicious meal!

I prefer to grill this honestly but baked is also just as good.

What is Nuoc Cham?

Nuoc Cham is a Vietnamese dipping sauce. The sauce is a watery condiment compared to most american style sauces. The flavor profile of Nuoc Cham is salty, sweet, tangy, and sometimes spicy. During my research of Nuoc Cham one person describe it as a salty and tangy lemonade, I wasn’t able to get that out of my head. Whatever way you look at it, some Nuoc Cham is a must for this dish.

The best part is that you can make Nuoc Cham spicy or not! For my family I like to make 2 batches a non-spicy version for the kids and a spicy version for the adults. Luckily it is pretty easy to make so making two batches doesn’t make any extra a work. To make the Nuoc Cham spicy you simply will slice a Thai Pepper and add it to the sauce.

Overhead photo of a white bowl with lemongrass chicken not top of vermicelli noodles and vegetables with nuoc Cham sauce.

Ingredients

  • Soy Sauce – An ingredient in the marinade for the chicken, you can use whatever soy sauce you prefer whether it is plain, low-sodium, or even coconut aminos works.
  • Fish Sauce – Fish sauce will be used in both the marinade for the chicken and the Nuoc Cham, fish sauce will give both a great umami flavor.
  • Brown Sugar or Honey – I have used both interchangeable in this recipe, not a lot is used so either works, it is for giving a sweetness to the chicken marinade.
  • Garlic – Fresh garlic will be minced for both the chicken marinade and the Nuoc Cham.
  • Fresh Limes (and/or Lemons) – Limes or Lemons are used in all three parts of the dish the marinade, serving the dish, and the Nuoc Cham. For the Nuoc Cham fresh lime of lemons can be used interchangeably, I have a slight preference for the lemon in the Nuoc Cham but either will work.
  • Oil – Any type of cooking oil will work for the marinade. I prefer using extra virgin olive oil in most of my cooking so that is what I used but if you prefer a different neutral oil use that one.
  • Lemongrass Paste OR Fresh Lemongrass – So where I live it is not easy to find fresh lemongrass, it simply isn’t something that is commonplace. What I can find at nearly every grocery store is a convenient little tube of fresh lemongrass paste. This lemongrass paste is found in the produce section (in a refrigerator) most often next to the other packaged herbs.
  • Chicken Thighs – Chicken thighs are far superior for a recipe like this but if you really want to use chicken breasts that will work. Especially if you are grill opposed to baking the thigh will result in a much juicy and flavorful piece of chicken.
  • Vermicelli Noodles – Vermicelli noodles are a thin rice noodle from Vietnam. They are very thin and white in color, if you can’t find them at your grocery store you can order them online from places like Amazon.
  • English Cucumber – For your bowl you will chop the cucumber into this julienne strips.
  • Carrots – Also for adding to your bowl you will also slice these into julienne strips for servings. (I sometimes cheat on the carrots and get shredded carrots and call it a day.)
  • Cilantro – Cilantro is for garnishing the bowl, if you aren’t a huge cilantro person a few leaves of fresh mint would be a good replacement.
  • Sugar – For the Nuoc Cham, if you want to replace with honey you can. The sugar is important though to give the sauce a well rounded balance.
  • Bird’s Eye/Thai Green Chili (Optional) – If you like a little heat you are going to want to get a pepper, There are many different varieties of Thai Chili Peppers, and really any will do. A common one you will see at stores is a Bird’s Eye Chili, I find Thai Green Chili’s are at my store a lot as well. (These come in a variety of colors from red to green)

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make lemongrass chicken with vermicelli noodles laid out on a tabletop.

pro tip

Vermicelli Noodles are good both hot or cold. So this can easy be made ahead of time or even turned into a meal prep!

Instructions

First up you will want to make the marinade for the chicken since you will want the chicken to rest in the marinade for at least an hour but it is best if it is more, you can even let it rest overnight.

Combine the soy sauce, fish sauce, brown sugar/honey, garlic, lime juice, oil, and lemongrass together in a large bowl or container, mix well to make a marinade. Add the chicken to the marinade and let rest at least 1 hour but up to overnight. 

Collage showing the ingredients for lemongrass chicken marinade all mixed together.
Chicken in the lemongrass marinade in a glass bowl.

I find that the Nuoc Cham tastes best when you make it ahead of time, so basically when you also make the marinade. The time gives it a good time to rest and let the flavors come together.

To make the Nuoc Cham combine the water, sugar, lime or lemon juice, fish sauce, and minced garlic together. Whisk well until all of the sugar is whisked in and none appears at the bottom. Add in the sliced pepper if using. Cover and refrigerate until ready to use. 

Blue and white bowl filled with fresh Mae nuoc Cham.

Now to cook the chicken. I provide two ways, you choose which works best for you. I like to bake the chicken during winter months (When the grill is hard to get to) and grill it in the summer months.

Grill: Preheat the grill to medium heat. Transfer the chicken to the grill, making sure any access marinade is all off. Grill for 5 minutes, flip cook another 5 minutes, flip one more time and cooking 5 more minutes. The chicken should be cooked a total of about 15 minutes. Remove from the grill and cover to rest for 5 minutes. 

Oven: Preheat the oven to 400º F. Transfer the chicken thighs to a baking sheet, Transfer to the oven and cook 25 to 30 minutes. Remove from the oven and cover, let the chicken rest for 5 minutes. (Note when baking the chicken, the sugars from the marinade might burn around the chicken on the pan but not affect the actually chicken itself.)

Sheet pan with baked lemongrass chicken on it.

While the chicken is cooking prepare the vermicelli noodles and vegetables.

Cook the vermicelli noodles to package instructions.

A large pot showing the vermicelli noodles being cooked and a spoon showing them off.

Cut the veggies and prep the garnishes. 

To make the bowls cut the chicken into pieces after it has had time to rest. Add the cooked noodles to the bowl, top with chicken, cucumber, carrots, cilantro, and a lime wedge. Serve with the Nuoc Cham.

Collage showing a white bowl being filled with the ingredients for lemongrass chicken bowls with vermicelli noodles and veggies.

tips, tricks and questions

Are Vietnamese vermicelli bowls healthy?

Healthy means a little bit different thing to everyone but these bowls are a nice balance or protein, carbs, and vegetables make it a great fresh meal!

A white bowl filled with white vermicelli noddles with lemongrass chicken and veggie to garnish.

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Yield: 4 servings

Vietnamese Lemongrass Chicken Vermicelli Bowl

Overhead view of a large white bowl filled with vermicelli noodles and topped with lemongrass chicken, vegetables, and nuoc cham.

Lemongrass Chicken Vermicelli Bowls are a fun and fresh Vietnamese option for a family meal with delicious marinated lemongrass chicken, vermicelli noodles, veggies, and Nuoc Cham.

Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

For the chicken

  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar or honey
  • 2 cloves garlic, minced
  • 1 tablespoon lime juice
  • 2 teaspoons oil
  • 1/4 cup lemongrass paste OR 1 stalk lemongrass, cut into 3-inch pieces
  • 2 lbs boneless and skinless chicken thighs

For the Bowls

  • 8 oz. dried vermicelli noodles 
  • 1 English cucumber, julienned
  • 2 medium carrots, julienned
  • ¼ cup fresh cilantro, coarsely chopped
  • 1 lime, wedged (for serving)

For the Nuoc Cham

  • 1/3 cup water
  • 2 tablespoon sugar
  • 1 1/2 tablespoon freshly squeezed lime or lemon juice
  • 2 tablespoons fish sauce
  • 1 clove garlic, minced
  • (Optional) 1 bird's eye / thai green chili finely sliced

Instructions

  1. Combine the soy sauce, fish sauce, brown sugar/honey, garlic, lime juice, oil, and lemongrass together in a large bowl or caontainer, mix well to make a marinade. Add the chicken to the marinade and let rest at least 1 hour but up to overnight.
  2. To make the Nuoc Cham combine the water, sugar, lime or lemon juice, fish sauce, and minced garlic together. Whisk well until all of the sugar is whisked in and none appears at the bottom. Add in the sliced pepper if using. Cover and refrigerate until ready to use.
  3. To Cook the chicken. Grill: Preheat the grill to medium heat. Transfer the chicken to the grill. Grill for 5 minutes, flip cook another 5 minutes, flip one more time and cooking 5 more minutes. The chicken should be cooked a total of about 15 minutes. Remove from the grill and cover to rest for 5 minutes. Oven: Preheat the oven to 400º F. Transfer the chicken thighs to a baking sheet, Transfer to the oven and cook 25 to 30 minutes. Remove from the oven and cover, let the chicken rest for 5 minutes.
  4. While the chicken is cooking prepare the noodels and vegetables. Cook the vermicelli noodles to package instructions. Cut the veggies and prep the garnishes.
  5. To make the bowls cut the chicken into pieces. Add the cooked noodles to the bowl, top with chicken, cucumber, carrots, cilatnro, and a lime wedge. Serve with the Nuoc Cham.

Nutrition Information:

Yield:

4

Serving Size:

1 chicken thigh with bowl
Amount Per Serving: Calories: 594Total Fat: 21gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 277mgSodium: 1701mgCarbohydrates: 46gFiber: 3gSugar: 17gProtein: 61g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: Asian / Category: Asian

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Easy Sheet Pan Chicken Legs and Sweet Potatoes

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An easy family friendly meal this Sheet Pan Chicken and Sweet Potatoes is delicious and nutritious! (Plus easy to make too!)

This post may contain Affiliate Links.

A sheet pan with baked chicken legs and sweet potato chunks covered in seasoning.

Baked Chicken with Sweet Potatoes

This is a dinner I love to make when I want a meal to be simple and easy but also nutritious and filling.

With a little help from the spice drawer this recipe makes the most delicious sheet pan chicken legs and sweet potatoes.

This meal comes together quickly. First up is chopping up some sweet potatoes. Second adding them to a sheet pan with chicken legs, and olive oil. Then a quick homemade seasoning blend is thrown together and tossed on the food before transferring to the oven.

Hopefully the spices used are ones you should already have in your spice drawer, if not they are an excellent addition and I think you will continue to use them if you purchase them for this recipe.

None of the spices should make this meal ‘spicy’ in any way but should give the meal plenty of flavor making it a great kid friendly recipe that will also satisfy adults eating it as well.

And not to brag but my four year old said that the spices on his chicken was the best thing he ever had…

So I mean I can’t give you a better reason to make this recipe than that.

Close up of a chicken leg on a sheet pan surrounded by sweet potatoes.

Ingredients

  • Spices – Smoked Paprika, Ground Coriander, Garlic Powder, Onion Powder, & Chili Powder. This combo was meant to give a little bit of a smoky, sweet, savory vibe. The Smokiness comes from the smoked paprika (a personal favorite spice of mine for that reason), the sweetness comes from the ground coriander which has a earthy sweet flavor to it, and to round out the savoriness is garlic, onion, and chili powder. This seasoning mix was loosely based off of what I would use for a rib rub.
  • Sea Salt – And of course to give flavor to the spices you need some salt! You can use sea salt or kosher salt here, if you only have table salt you can use it as a sub just use half of the amount!
  • Sweet Potatoes – Probably one of the most versatile of all vegetables in my opinion sweet potatoes are also a nutritional power house. Sweet potatoes are full of potassium, fiber, vitamins A, B6, & C, and Manganese. I personally like the peels of sweet potatoes so in this recipe I see no need to peel them, just give them a good scrub instead. If you dislike the peels you can of course peel them.
  • Chicken Legs – Chicken Legs are my kids’ favorite part of the chicken which is why I chose them in this recipe making it kid-friendly for my family, maybe if you have a family of youngsters you can relate. If you aren’t partial to chicken legs you can certainly swap them out for chicken thighs instead (they might need 5 more minutes of cooking time).
  • Olive Oil – Keeping this recipe light with olive oil for cooking, extra virgin olive oil will work best since it is being roasted.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make sheet pan chicken legs and sweet potatoes laid out on a tabletop.

pro tip

This recipe works great for meal prepping! After cooking and cooling transfer the sweet potatoes and chicken to airtight containers to reheat throughout the week!

instructions

Start by preheating your oven to 375° F.

To prep the seasoning in a small bowl mix together the spices and the salt.

A small bowl with a spoon with the seasoning mixture for the chicken and sweet potatoes.

Cut the sweet potatoes into large chunks.

Add potatoes and chicken to the sheet pan. Drizzle with the olive oil and toss.

Sprinkle the chicken legs and potatoes with the seasoning. Toss well to spread out the seasoning.

Arrange the chicken legs in between the potatoes.

Collage showing diced sweet potatoes and then chicken legs added to a sheet pan.
Collage showing a sheet pan with chicken and sweet potatoes and then the seasoning added.

Transfer the sheet pan to the oven and bake 30-35 minutes, until chicken legs reach an internal temperature of at least 170º F. Let rest for about 5 minutes before serving.

(Chicken needs to reach an internal temperature of 165º F to be safe to eat but I find that dark meat tastes way better when cooked to a higher temperature between 170º F to 180º F is usually what I aim for.)

Collage of sheet pan with chicken legs and sweet potatoes before and after it goes into the oven.

tips, tricks and questions

I designed the seasoning to pair well barbecue sauce. If you are a big sauce family (or your kids love dipping sacues) this chicken should go very nicely with your favorite barbecue sauce. If you would like you can even add some sauce to the chicken as it is finishing cooking, about the last 4 to 5 minutes to let the sauce cook on.

This recipe is very adaptable, feel free to make it your own. Add more of less chicken as needed. Add other veggies like a sliced onion or brussel sprouts. Just make sure if you are addiing additional items not to over crowd the sheet pan, things will take too long to cook. 

Photo of part of a sheet pan that is full of baked chicken legs and sweet potato chunks.

If you like this Chicken Drumsticks Sheet Pan Dinner Recipe you might also like:

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Yield: Serves 6

Sheet Pan Chicken Legs and Sweet Potatoes

Overhead view of a sheet pan with baked chicken legs and sweet potatoes all covered in seasoning.

Simplicity and deliciousness combine for this easy sheet pan chicken with sweet potatoes. With a simple homemade seasoning blend chicken legs and sweet potatoes are transformed into a delicious meal.

Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes

Ingredients

  • 2 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon chili powder
  • 1 teaspoon sea salt
  • 3 large sweet potatoes, diced
  • 8-10 chicken legs
  • 2 tablespoons olive oil

Instructions

    1. Preheat oven to 375° F.
    2. In a small bowl mix together the seasonings.
    3. Add potatoes and chicken to the sheet pan. Drizzle with olive oil and toss.
    4. Sprinkle the chicken legs and potatoes with the seasoning. Toss well to spread out the seasoning. Arrange the chicken in between the potatoes.
    5. Transfer to the oven and bake 30-35 minutes, until chicken legs reach an internal temperature of at least 170º F*.

Notes

I designed the seasoning to pair well barbecue sauce. If you are a big sauce family (or your kids love dipping sacues) this chicken should go very nicely with your favorite barbecue sauce. If you would like you can even add some sauce to the chicken as it is finishing cooking, about the last 4 to 5 minutes to let the sauce cook on.

This recipe is very adaptable, feel free to make it your own. Add more of less chicken as needed. Add other veggies like a sliced onion or brussel sprouts. Just make sure if you are addiing additional items not to over crowd the sheet pan, things will take too long to cook.

*Chicken needs to reach an intrenal temperature of 165º F to be safe to eat but I find that dark meat (in the legs and thighs) tastes way better when cooked to a higher temperature between 170º F to 180º F is usually what I aim for.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

5

Serving Size:

2 chicken legs with 1/2 cup sweet potatoes
Amount Per Serving: Calories: 421Total Fat: 52gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 655mgSodium: 973mgCarbohydrates: 23gFiber: 4gSugar: 7gProtein: 126g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Sheet Pan

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Crockpot Beef Stew

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Nothing beats a nice bowl of Beef Stew made in the Slow Cooker. Easy to put together this is a staple recipe for making when there is a chill in the air!

This post may contain Affiliate Links.

Crockpot full of beef stew filled with carrots, potatoes, chuck roast, and peas.

Slow Cooker Beef Stew Recipe

Nothing satisfies quite like a bowl of hearty beef stew. What makes it even better is when it is an easy dump and go meal that you can throw in the crockpot let cook all day and be ready when you are ready to eat dinner

This beef stew was designed to be as simple as possible to throw together in the morning so that  you can come home to a ready to eat dinner

With big chunks of stew mean hearty vegetables and flavorful broth this is one meal that the whole family will love.

Close up of vegetables and stew meat in the crockpot with a wooden spoon scooping the beef stew.

Ingredients

  • Beef Chuck Roast/Stew Meat –  At the base of every beef stew is chuck roast and/or stew meat. You can buy the meat one of two ways. First you can buy it pre-cut in cubes. When it is pre-cut it is usually marked as stew meat or something similar to that. It usually says that it is chuck roast, if you aren’t sure just ask the butcher. I like buying mine this way so I don’t have to take the time to cut it myself. You can also buy the chuck roast as an actual roast and cut it yourself. This is a great option if maybe your butcher shop doesn’t have pre-cut stew meat for you. If this is the route you’re going, you’ll just want to make sure that you cut your stew meat into about 1 inch chunks or so for the stew.
  • Baby Potatoes – In this recipe we opt for baby potatoes for a few reasons. The first reason is I find that it is easier to prepare just by dicing in half or if they’re really big dicing into quarters, there is also no peeling of any skin, and most of the time they come pre-washed. The second reason is that baby potatoes are a lot less likely to get soggy and fall apart in your stew where some potatoes like a russet, might just disintegrate into your stew leaving you with no potatoes to actually eat. I find that I like the red baby potatoes but I have used the yellow ones before too and honestly both work great!
  • Carrots – I love love love, chunky carrots in my beef stew. So you will find that I like to leave them a little bit bigger in about 1 to ½ inch sections depending on the size. If this isn’t your jam, you can totally slice them a little smaller, but to me, I love those thick pieces of carrot
  • Onions – Stew isn’t complete without some diced onion for this recipe. You can use sweet or yellow onion. Either will work great if you’re not super keen on onions feel free to use a lesser amount.
  • Garlic – Just a little minced garlic to help get the stew some flavor.
  • Tomato Paste – I think every beef stew should have tomato paste. I think what sets different beef stews apart is the amount of tomato paste used.I like to think this one uses a medium amount just enough tomato paste to give it a good hearty flavor, but without an overpowering the entire stew, since the tomato paste is only 3 tablespoons I often like to use a tube of tomato paste opposed to a whole can since I won’t be using the whole amount.
  • Worcestershire Sauce – To add flavor to the broth and the vegetables a little bit of this goes a long way. It helps give it that umami flavor.
  • Dijon Mustard – Adding some more savory flavor to the dish.
  • Red Wine Vinegar – I found that adding a little bit of vinegar helps keep the beef more tender. The acidity helps balance out the stew a little bit as well.
  • Beef Broth – I find it’s best to use a low sodium beef broth since we will be salting this stew ourselves and you want to avoid it becoming too salty.
  • Flour – You will use a little all purpose flour to coat the beef before adding to the crockpot. This is the first step to help the beef stew thicken for eating. 
  • Salt – When adding the salt to the stew, I don’t want to add too much at the beginning, but I add it directly with the flour and the beef to try to keep the beef as tender as possible. If at the end you feel like that you’re stew still needs more salt go ahead and salt it to taste.
  • Herbs – Thyme, oregano, smoked paprika, and bay leaf for flavoring. If possible use fresh thyme!
  • Peas – Peas are such a fun part of the stew. You will actually add this at the end about 20 minutes before you are ready to eat just enough time to get them warmed up with the stew. I like to frozen peas, I think they taste the best over canned peas. Also if you try to use canned peas, they might get a little mushy.
  • Cornstarch – If you like your beef stew, a little bit on the thicker side, you can add cornstarch at the end. When you add in the peas, you’ll want to make a slurry, which is equal parts of cornstarch and equal parts water.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Overhead view of a tabletop filled with the ingredients needed to make slow cooker beef stew.

pro tip

Pre-heat your crockpot as you are getting everything prepped and added! So before you start all the prep get the crockpot out and turn on to LOW. This ensures that your food starts the cooking process immediately once everything is added instead of waiting for the crockpot to come to temperature.

instructions

Add the cubed beef, salt, and flour to a large bowl. Toss and mix everything together really well so each piece of beef is coated in the flour. Transfer to the crockpot.

Add the potatoes, carrots, onion, garlic, tomato paste, Worcestershire, Dijon mustard, red wine vinegar, thyme, oregano, paprika, bay leaves, and broth to the crockpot. Mix everything together well.

Cover and cook on low 7-8 hours.

Before and after of the ingredients to make beef stew in the crockpot and after when it is all cooked.

About 20 to 30 minutes before eating add the peas. If you are looking for a thicker stew make a slurry using the optional cornstarch mixed until smooth with 2 tablespoons of water. Add to the crockpot when add the peas. Stir and cover.

Once peas are cooked the stew is ready for serving.

A slow cooker filled with beef stew with carrots, potatoes, peas, and beef.

tips, tricks and questions

Beef stew keeps really well in the fridge for leftovers. It can also be frozen for future meals.

Is beef better at low or high in slow cooker?

LOW! This is one of those dishes that ‘low and slow’ is best. Cooking on high will result in a dried out stew meat.

Why is my stew meat tough in slow cooker?

Most likely it is undercooked, try cooking a little longer to get nice tender pieces of stew meat.

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A slice of beer bread on a cutting board propped up against a loaf of easy beer bread.

Easy Beer Bread

a white platter full of simple spinach salad with cheese and walnuts

Simple Spinach Salad

A slice of homemade apple pie on a plate showing of the apple inside and the lattice top.

Homemade Apple Pie

Yield: 6 servings

Crockpot Beef Stew

Black crockpot filled with beef stew with big chunks of vegetables and stew meat and a wood spoon scooping them.

Full of chunky vegetables and tender beef this crockpot beef stew is easy to throw in the slow cooker in the morning and come home to a delicous dinner at suppertime.

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients

  • 2 pounds beef chuck roast, cut into 1 inch cubes
  • 1/2 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 1.5 pound baby new potatoes, halved*
  • 4 medium carrots, peeled and cut into 1/2-inch thick pieces
  • 1 large sweet/yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 1 sprig fresh thyme (or 1/2 teaspoon dried)
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 2 bay leaves
  • 1/2 cup frozen peas, thawed
  • 2 tablespoons cornstarch (optional)

Instructions

    1. Add the cubed beef, salt, and flour to a large bowl. Toss and mix everything together really well so each piece of beef is coated in the flour. Transfer to the crockpot.
    2. Add the potatoes, carrots, onion, garlic, tomato paste, Worcestershire, Dijon mustard, red wine vinegar, thyme, oregano, paprika, bay leaves, and broth to the crockpot. Mix everything together well.
    3. Cover and cook on low 7-8 hours.
    4. About 20 to 30 minutes before eating add the peas. If you are looking for a thicker stew make a slurry using the optional cornstarch mixed until smooth with 2 tablespoons of water. Add to the crockpot when add the peas. Stir and cover.
    5. Once peas are cooked the stew is ready for serving.

Nutrition Information:

Yield:

6

Serving Size:

about 2 cups
Amount Per Serving: Calories: 540Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 125mgSodium: 644mgCarbohydrates: 39gFiber: 5gSugar: 6gProtein: 44g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Crockpot

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Slow Cooker French Onion Soup

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No more standing over the stove, make French Onion Soup in the Slow Cooker. Let the crockpot do all the hard work, with minimal prep work you can now have this classic French soup at home with ease!

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A white bowl filled with crockpot French onion soup and topped with baguette and cheese, garnished with thyme for serving.

How To Make French Onion Soup in the Slow Cooker

Made famous by Julia Child, French Onion Soup has become synonymous with ordering at a restaurant or standing over the stove top for what seems to be an hour.

Until now with the helpful use of the slow cooker…

Making French Onion Soup in a slow cooker is extremely easy and hands off. The catch is that it can take a while… like about 24 hours to make the soup. But it is so hands off it makes it easy!

French Onion Soup done in the crockpot is done in three steps. 

The first step is to make caramelized onions in the crockpot (I have a whole post you can look at that specifically talks about how to make caramelized onions in the slow cooker here). After you make the caramelized onions in the crockpot you’ll make the soup portion. Add broth and flavorings and let the soup simmer. Then it is time to go onto the third step.

Lastly the soup will need to be prepared for serving. The soup will be poured into ramekins or oven safe bowls then topped with little toasts and sprinkled with cheese.

The soup will then be baked in the oven to get that nice cheesy top with the toast that you know is everyone’s favorite part!

Overhead view of white bowls filled with French onion soup, topped with baguette and melted cheese for serving.

Ingredients

  • Onions – Onions are the key to French Onion Soup, if that isn’t already obvious. For this recipe we will use yellow onions to get the correct flavor of French Onion Soup. The onions should be measured by weight opposed to how many to get the correct amount. So 3 pounds, but if you don’t have a scale it is usually four medium to large onions.
  • Butter – Butter is used to make the caramelized onion, giving those onions the texture and golden brown color. Use unsalted butter because we will be adding our own salt and you don’t want onions to be overly salty.
  • Olive Oil – Olive oil will also be used to make the caramelized onions. This will help keep them smooth and silky while they cook.
  • Salt – You will use most if not all of the salt in the dish during the caramelized onion portion. You’ll use quite a bit and it is best to use either kosher salt or sea salt. If you are in a pinch and only have table salt available, use half of the amount and you can always check the saltiness of the dish later.
  • Black Pepper – This is optional but if you want to give your caramelized onions, a little bit of a pizzazz, feel free to add some freshly ground black pepper to the caramelized onions.
  • Beef Broth – The beef broth is the other large component of the soup. It is obviously going to be best to use a homemade beef broth or stock but since that is an always an option, try to buy a nicer brand at the grocery store. Since there aren’t a lot of ingredients in the soup, a lot of the flavor will come from the beef broth that you buy. Another thing to note when buying beef broth is to look for a reduced sodium version so that your soup isn’t too salty. At the store look for a broth that says either low sodium or 50% less sodium. In a pinch I would even rather grab a no salt beef broth and add your own salt to keep your soup from becoming too salty.
  • Balsamic Vinegar – Just a little bit of balsamic to add a nice flavor to the soup.
  • Brandy/Cognac – Most people consider this a must for the soup. It really adds a good flavor. If your family is not a drinking family you can leave it out, consider it optional. And don’t worry about the alcohol content, you add it before it cooks so all the alcohol will cook out before serving.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make French onion soup in the slow cooker laid out on a tabletop.

pro tip

I find that this recipe works best when you start the process almost exactly 24 hours before you are ready to eat. So make sure you have that in mind as you are preparing to make the soup.

instructions

Add the onions, olive oil, butter, salt, and pepper (if using) to the crockpot. Cook on low for about 14 hours. Stirring 2-3 times if available.

Collage showing the progress of making caramelized onions in the crockpot for French onion soup.

Once the onions are caramelized you are ready to start the soup. Add the beef broth, balsamic vinegar, and cognac. Stir and cook on low about 7-8 hours.

Before and after the French onion soup has simmered in the crockpot all day.
Slow cooker filled with French onion soup and a ladle showing off the soup.

To prepare for serving. Preheat the oven to 425° F. Cut the baguette into 1 inch slices, 2-3 for each bowl (depending on the size). Place on a sheet pan and bake for about 7-8 minutes until the bread is toasty.

Slices of baguette and shredded cheese on a cutting board.

Fill the soup into the bowls. Dunk and arrange on top 2-3 toasts per bowl. Top with 1/3 cup of the cheese. Place the bowls on a sheet pan for ease. Transfer to the oven. Cook about 10 minutes until cheese is nice and gooey. Be cautious when serving, the bowls are hot.

Collage showing French onion soup being out into bowls and the baguette and cheese being added on top.
Sheet pan full of uncooked and cooked French onion soup bowls covered in cheese.

tips, tricks and questions

Does it matter how you cut onions for French onion soup?

Yes. Make sure you are cutting with the grain, if you cut again the grain you will just get soggy onions that fall apart. When cutting the onion cut from the root to head, an easy way to do this is just by following the natural lines on the onion.

Also, when cutting the onions, don’t cut them too thick, trust me on this one I have made the mistake. You want them to be thin enough that they get silky and not just big chunks of onion. If you are looking for more info and helpful hints on how to get the best version of a crockpot caramelized onions you can check out my recipe for that here.

What is the best type of onion for French onion soup?

Yellow onions work best for French Onion Soup.

In a pinch you can make the Crockpot French Onion Soup with caramelized onions that aren’t made in the crockpot. You would just have to take the time to make caramelized onions on the stove top and then transfer them to the crockpot before adding the rest of the components of the soup

What cheese can I use instead of Gruyère in French onion soup?

If you can’t find gruyère cheese, shredded mozzarella makes a great substitute. (And don’t tell anyone because it isn’t the “classic” way but I think I like the mozzarella better, shh don’t tell on me).

Make sure that the ramekins or bowls you use are oven safe. Here are the cute ones that I have.

A white bowl filled with slow cooker French onion soup and topped with melted cheese, garnished with fresh thyme.

If you like this Crockpot French Onion Soup Recipe you might also like:

what to serve with this

a white platter full of simple spinach salad with cheese and walnuts

Simple Spinach Salad

A linen lined basket filled with a bunch of golden brown soft dinner rolls.

Homemade Dinner Rolls

A slice of beer bread on a cutting board propped up against a loaf of easy beer bread.

Beer Bread

A stack of 3 whole wheat chocolate chip cookie bars on a white plate showing off melty chocolate.

Whole Wheat Chocolate Chip Bars

Yield: 7 servings

Slow Cooker French Onion Soup

A spoon in a white bowl of French onion soup topped with baguette and melted cheese.

No more standing over the stove, let the slow cooker do all the work for this French Onion Soup. With minimal hands on time the crockpot does all the heavy work. Plus who doesn't love a soup with breada and cheese on top!?

Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes

Ingredients

  • 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons (about 4 large onions)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons kosher or sea salt, plus more as needed when tasting soup
  • Freshly ground black pepper (optional)
  • 8 cups (64 ounces) reduced-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons cognac/brandy (optional)

To Serve

  • baguette
  • 1/3 cup grated Gruyère cheese per bowl (about 2 cups total for 6 bowls)

Instructions

    1. Add the onions, olive oil, butter, salt, and pepper (if using) to the crockpot. Cook on low for about 14 hours. Stirring 2-3 times if available.
    2. Once the onions are caramelized you are ready to start the soup. Add the beef broth, balsamic vinegar, and cognac. Stir and cook on low about 7-8 hours.
    3. To prepare for serving. Preheat the oven to 425°F. Cut the baguette into 1 inch slices, 2-3 for each bowl (depending on the size). Place on a sheet pan and bake for about 7-8 minutes until the bread is toasty.
    4. Fill the soup into the bowls. Dunk and arrange on top 2-3 toasts per bowl. Top with 1/3 cup of the cheese. Place the bowls on a sheet pan for ease. Transfer to the oven. Cook about 10 minutes until cheese is nice and gooey. Be cautious when serving, the bowls are hot.

Notes

When making the caramilzed onions I suggest stirring them about 2-3 hours at the beginning of cooking and 2-3 hours before the onions should be done cooking.

Nutrition Information:

Yield:

7

Serving Size:

2 cups
Amount Per Serving: Calories: 370Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 2094mgCarbohydrates: 46gFiber: 4gSugar: 12gProtein: 14g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Category: Crockpot

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

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