category American

One-Pot French Onion Pasta

One-Pot French Onion Pasta

Ingredients:

  • 3 Tbsp. extra-virgin olive oil
  • 4 large yellow onions, thinly sliced
  • 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more
  • 1 tsp. freshly ground black pepper, plus more
  • 6 garlic cloves, finely chopped
  • 4 tsp. chopped thyme
  • ¾ cup dry white wine
  • 1 lb. lumache (snail shells) or other medium shell pasta
  • 1 oz. Parmesan, finely grated (about ½ cup)
  • 5 Tbsp. unsalted butter
  • 2 Tbsp. Dijon mustard
  • 2 tsp. sugar
  • 4 tsp. Worcestershire sauce
  • 8 oz. Gruyère, coarsely grated (about 2 cups)
  • Thinly sliced chives (for serving; optional)

Instructions:

Step One: Heat 3 Tbsp. extra-virgin olive oil in a large (3½-qt. capacity or more) high-sided ovenproof skillet, rondeau, or other short-sided pot over medium-high heat. Add 4 large yellow onions, thinly sliced, a pinch of kosher salt, and a pinch of freshly ground black pepper and cook, stirring occasionally and adding 1 Tbsp. water and scraping bottom of the pan if starting to burn, until onions are a deep mahogany color and jammy, 30–35 minutes. Add 6 garlic cloves, finely chopped, and 4 tsp. chopped thyme and cook, stirring often, until fragrant, about 1 minute. Add ¾ cup dry white wine and cook, stirring occasionally, until reduced by about half, about 3 minutes.

Step Two: Add 4 cups water to a pot and bring to a simmer. Add 1 lb. lumache (snail shells) or other medium shell pasta and cook, stirring often to prevent pasta from sticking to bottom of pan. Cook until the pasta is al dente, 8-10 minutes. Save 2 cups of the starchy pasta water when complete

Step Two: Strain pasta (reserve pasta water) and add to the pot with the caramelized onions, then and add 1 oz. Parmesan, finely grated (about ½ cup), 5 Tbsp. unsalted butter, 1 Tbsp. Dijon mustard, 2 tsp. sugar, 2 tsp. Worcestershire sauce, remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and remaining 1 tsp. freshly ground black pepper and stir until cheese is melted

Step Three: Place a rack in upper third of oven; heat broiler. Scatter 8 oz. Gruyère, coarsely grated (about 2 cups), over pasta and broil until melted and golden brown in spots, 2–5 minutes depending on your broiler

Step Four: Top with thinly sliced chives if using just before serving

Story:

Notes: Add seared mushrooms or ground turkey to make this a complete meal. This recipe is a labor of love and will take over 90 minutes to make. If you can, caramelize the onions the night before to shorten the cooking time.

Oct 15, 2025

Shrimp Creole

Shrimp Creole

Ingredients:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water, about half the can to rinse it out
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions:

Step One: Heat oil and butter over medium-high heat in a skillet or saute pan. Add the onion, pepper and celery

Step Two: Reduce heat to medium and cook approximately 10-12 minutes or until vegetables are very soft, adjusting heat as necessary so vegetables don’t burn

Step Three: Add the garlic, Cajun/Creole seasoning, thyme, cayenne pepper and bay leaf. Stir briefly

Step Four: Add the tomato sauce, water and Worcestershire

Step Five: Bring to a boil. Reduce heat to low and simmer uncovered 8-10 minutes or until sauce thickens

Step Six: Stir in the shrimp and cook 1-2 minutes or until just firm, flipping halfway through so they cook evenly

Step Seven: Add hot sauce, salt and black pepper to taste

Step Eight: Remove bay leaf, sprinkle with parsley and serve immediately with hot, cooked rice and lemon wedges

Story:

Notes: Instead of cooking the shrimp in the sauce, try grilling the shrimp. Be careful to not over cook. This will give the dish a smokier flavor.

Oct 07, 2025

Slow Cooker Pepperoncini Pot Roast

Slow Cooker Pepperoncini Pot Roast

Ingredients:

  • 3 to 5 pounds beef roast
  • 16 ounces jar pepperoncini peppers with liquid
  • 1 stick of butter (use vegan butter for DF)

Optional (to serve):

  • Hoagie buns
  • Sliced cheddar cheese

Instructions:

Step One: Combine beef roast, pepperoncini peppers with liquid, and butter in the slow cooker

Step Two: Cook on low heat 6 to 8 hours or until meat is falling apart

Step Three: Rest 5 or more minutes then serve shredded meat on hoagie buns with sliced cheese on top

Story: Mandi and Sean made this recipe for me last weekend! This is a family recipe that Mandi’s mom makes with King Hawaiian buns for football games.

Feb 17, 2025

Homemade Chili

Homemade Chili

Ingredients:

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 (15 ounce) can tomato sauce
  • 1 (15 ounce) can kidney beans (and or white beans)
  • 1 (14.5 ounce) can stewed tomatoes
  • 1 can or half a frozen bag of corn
  • 1 cup diced celery
  • 1 cup diced green bell pepper
  • 1 1/2 cup water, or as needed depending on preferred consistency
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder, or more to taste
  • 1 pinch garlic powder or fresh garlic cloves
  • Salt and pepper to taste
  • Optional toppings: jalapeno, diced fresh tomato, cilantro, avocado, sour cream, shredded cheese, Fritos, raw diced onion, bread, mini quesadillas

Instructions:

Step One: Place ground beef and onion in a large Dutch oven over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes

Step Two: Stir in tomato sauce, beans, and stewed tomatoes with juice. If you prefer a thinner consistency, add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes

Step Three: Turn off heat and let the meat rest for 5 minutes before serving. Add toppings

Notes: Swap out beef for turkey or ground chicken for a leaner option.

Story: Drew and I recently decided to try and eat more beans. Extra protein, anti-oxidant properties, and reduced cancer risk are all great reasons to eat more beans! This is an approachable recipe, and the bean flavor is not over the top. Hopefully, I can find more recipes with beans that we both like.

Nov 14, 2024

Instant Pot Pork Carnitas

Instant Pot Pork Carnitas

Ingredients:

  • 3 lb. skinless, boneless pork shoulder (Boston Butt), cut into 2″ pieces
  • 2 jalapeños, cut in half lengthwise, stems removed
  • 4 large garlic cloves
  • 1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
  • 1 tsp. dried oregano
  • 1 tsp. freshly ground black pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • Corn tortillas, pico de gallo, lime wedges, guacamole, pickled onions, chopped cilantro, shredded cabbage, and/or crema (for serving; optional)

Instructions:

Step One: Place pork, jalapeños, garlic, salt, oregano, pepper, coriander, and cumin in Instant Pot. Toss with your hands until well combined. Seal lid and cook on high pressure for 35 minutes

Step Two: Release pressure manually. Using a slotted spoon, transfer pork to a large bowl; fish out jalapeños and garlic and discard. Shred meat with two forks or your hands. Pour cooking liquid over meat and toss to combine

Step Three: Working in batches, transfer shredded pork to a large nonstick skillet set over high heat and cook, undisturbed, until underside is well browned, about 5 minutes. Toss and continue to cook, tossing occasionally, until some of the edges are caramelized and crisp, 5–7 minutes longer. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist

Story:

Jul 08, 2024

Cajun Chicken with Peach Salsa

Cajun Chicken with Peach Salsa

Ingredients:

  • 1½ lb. skinless, boneless chicken thighs (about 6)
  • 2 Tbsp. Cajun seasoning
  • 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, divided
  • 3 Tbsp. extra-virgin olive oil, divided
  • 2 ripe peaches, peeled, cut into ½” pieces
  • Zest and juice of 1 lime
  • 1 cup cilantro leaves with tender stems

Instructions:

Step One: Toss 1½ lb. skinless, boneless chicken thighs (about 6) with 2 Tbsp. Cajun seasoning, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 Tbsp. extra-virgin olive oil in a medium bowl to coat

Step Two: Toss 2 ripe peaches, peeled, cut into ½” pieces, and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a mesh sieve set inside another medium bowl to combine; set aside

Step Three: Heat remaining 2 Tbsp. extra-virgin olive oil in a large skillet over medium. Cook chicken in a single layer, turning halfway through, until charred in spots and cooked through, 12–16 minutes. Transfer to a platter

Step Four: Discard (or drink; it’s delicious!) any juice in bowl. Transfer peaches to bowl and add zest and juice of 1 lime and 1 cup cilantro leaves with tender stems and toss gently to combine. Taste peach salsa and season with more salt if needed. Spoon over chicken thighs

Story:

Jul 08, 2024

Brussel Sprouts and Sausage Stir Fry

Brussel Sprouts and Sausage Stir Fry

Ingredients:

  • 1 Tbsp. (or more) vegetable oil
  • 1 lb. hot Italian sausage, casings removed
  • 1 medium onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 small jalapeño, thinly sliced
  • 1 lb. brussels sprouts, halved
  • Kosher salt
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sherry vinegar or red wine vinegar
  • 2½ tsp. five-spice powder

Instructions:

Step One: Heat a dry large nonstick skillet or wok over high. Add 1 Tbsp. vegetable oil, then 1 lb. hot Italian sausage, casings removed. Using a wooden spoon, break up sausage into bite-size pieces and cook, stirring every couple of minutes, until sausage is mostly cooked through with some golden brown edges, 6–8 minutes. Using a slotted spoon, transfer sausage to a plate. Pour fat in skillet into a small heatproof bowl or measuring glass

Step Two: Add 1 Tbsp. fat back to pan and cook 1 medium onion, thinly sliced, tossing every 30 seconds or so, until softened but not floppy, about 3 minutes. Stir in 4 garlic cloves, thinly sliced, and 1 small jalapeño, thinly sliced, and cook, stirring often, until softened, about 2 minute. Transfer to plate with sausage

Step Three: Heat another 3 Tbsp. fat (or vegetable oil if you’ve run out of fat) in same pan. Add 1 lb. brussels sprouts, halved, season with kosher salt, and toss to combine. Arrange brussels sprouts so each piece has as much contact with pan as possible. Let cook, undisturbed, until golden brown around edges underneath, about 3 minutes. Toss and pour in 2 Tbsp. soy sauce and ½ cup water. Reduce heat to medium, cover pan, and cook until brussels sprouts are just tender, about 5 minutes. Remove pan from heat and return sausage and onion mixture back to pan if you have room. Add 1 Tbsp. sherry vinegar or red wine vinegar and 2½ tsp. five-spice powder and toss to combine. (If you don’t have enough room in the pan, toss everything together in a large bowl.)

Story: Story: Drew and my work schedules are so crazy right now. He is working 60 hours weekends, and I had to find a recipe that comes together in under 30 mintes, tastes delicious, and is good for Drew’s lunches.

Jul 08, 2024

White Cheddar Mac and Cheese

Calzone

Ingredients:

  • ½ lb. pasta shells
  • 1-¾ cup whole milk
  • 1-½ cup white cheddar, grated
  • ½ teaspoon salt
  • 3 tablespoon butter
  • 2 tablespoon all purpose flour
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Instructions:

Step One: Cook pasta shells according to pasta instructions for “al dente”. Drain and set aside

Step Two: In a saucepan over medium heat, add butter and begin to melt. Add flour and stir to form a paste. Slowly Add milk to the flour mixture while stirring. Add salt, pepper, and garlic powder and stir. Bring sauce to a simmer. Reduce heat to low and stir in white cheddar cheese. Stir until cheese is fully melted into the sauce

Step Three: Toss pasta shells in with the cheese sauce and serve immediately

Story:

Mar 13, 2024

Chicken Noodle Soup

Chicken Noodle Soup

Ingredients:

  • 2 tablespoons unsalted butter
  • 1 onion, diced
  • 2 carrots, peeled and diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 8 cups chicken stock
  • 2 bay leaves
  • Kosher salt freshly ground black pepper, to taste
  • 2 ½ pounds bone-in, skinless chicken breasts
  • 2 ½ cups wide egg noodles
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste

Instructions:

Step One: Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes

Step Two: Stir in garlic until fragrant, about 1 minute

Step Three: Stir in chicken stock and bay leaves; season with salt and pepper, to taste

Step Four: Add chicken and bring to boil; reduce heat and simmer, covered, until the chicken is cooked through, about 30-40 minutes. Remove chicken and let cool before dicing into bite-size pieces, discarding bones

Step Five: Stir in chicken and pasta and cook until tender, about 6-7 minutes

Step Six: Remove from heat; stir in parsley, dill and lemon juice; season with salt and pepper, to taste

Story: First sickness in the new house is upon us. This recipe is easy, full of nutrients, and suppresses my cough so I don’t drive Drew up the wall!

Jan 12, 2024

Beef Stew

Beef Stew

Ingredients:

  • 3 pounds boneless beef chuck (well-marbled), cut into 1½-inch pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 medium yellow onions, cut into 1-inch chunks
  • 7 cloves garlic, peeled and smashed
  • 2 tablespoons balsamic vinegar
  • 1½ tablespoons tomato paste
  • ¼ cup all-purpose flour
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 cups water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 1½ teaspoons sugar
  • 4 large carrots, peeled and cut into 1-inch chunks on a diagonal
  • 1 pound small white boiling potatoes (baby yukons), cut in half
  • Fresh chopped parsley, for serving (optional)

Instructions:

Step One: Preheat the oven to 325°F and set a rack in the lower middle position

Step Two: Pat the beef dry and season with the salt and pepper. In a large Dutch oven or heavy soup pot, heat 1 tablespoon of the olive oil over medium-high heat until hot and shimmering. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add one tablespoon more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning with tongs.) Transfer the meat to a large plate and set aside

Step Three: Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours

Add the onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 2 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours

Step Four: Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Fish out the bay leaf and discard, then taste and adjust seasoning, if necessary. Serve the stew warm — or let it come to room temperature and then store in the refrigerator overnight or until ready to serve. This stew improves in flavor if made at least 1 day ahead. Reheat, covered, over medium heat. Garnish with fresh parsley, if desired

Notes: The stew can be frozen for up to 3 months. Before serving, defrost the stew in the refrigerator for 24 hours and then reheat on the stovetop over medium-low heat until hot

Jan 10, 2024