If you have been craving a juicy and flavorful hamburger, then these easy, homemade cast iron skillet burgers are perfect for you! Even though you might think a grill or an open flame is the perfect way to cook a burger, this cast iron skillet recipe actually produces the best burgers you have ever tasted. They are perfectly seasoned, tender, juicy and done in only 15 minutes. With our scrumptious special sauce made from scratch and all your favorite burger toppings these cast iron skillet cheeseburgers are simply out of this world good!

Why You’ll Love This

• Notable: Amazingly juicy and tender burgers made from scratch that cook up in a hot skillet in only 15 minutes. These tasty burgers are the absolute best!
• Main Ingredients: cooking oil, ground beef, spices, hamburger buns, slices of cheese, tomatoes, lettuce, onion, pickles, special sauce (mayonnaise, mustard, dill pickles, pickle juice, sugar, white wine vinegar, paprika, garlic powder, onion powder)or other condiments of choice
• Cooking Method: stovetop
• Cooking Time: 5 minutes prep time, 10 minutes cooking time
• Pairs well with: French fries, potato wedges, crunchy salad, pasta salad, potato salad
• Special Equipment Needed: large bowl, cast-iron skillet, cooking spatula, meat thermometer, small mixing bowl, cooking spoon or whisk

WHAT TO MAKE NEXT: If you love these perfect burgers, try them with a side of Cheesy Hasselback Potatoes. You’ll love them because they are full of thin, tender potato slices roasted to a golden crisp and stuffed with melty cheddar cheese.

Instructions

This section shows how to cook cast iron burgers on the stovetop, with step-by-step photos and details about the technique. For printable detailed instructions and nutritional information see the recipe card below.

Step 1: Firstly, combine 1 pound of ground hamburger and hamburger seasoning in a large bowl. Then, gently mix together with your hands.

Step 2: Afterwards, divide the meat mixture into 4 equal parts. You can use a kitchen scale to divide the beef mixture perfectly equal.

Step 3: Then roll each piece into a ball and flatten with your hands into a patty. As patties will shrink in size when they cook, make them a bit bigger than the buns. Afterwards, heat a cast iron skillet over medium-high heat. When the skillet is hot, add a little oil to the pan. Then use a spatula to spread the oil evenly around the surface area of the pan.

Step 4: Add each hamburger patty to the preheated skillet. In case your pan is not large enough cook them in batches. Cook over medium heat for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.

Step 5: Afterwards, flip the hamburger patties and place a slice of cheese in the center of each patty. Cheese will melt as the burger cooks. Cook for about 3-4 minutes more on the second side, until the patty has a nice sear on the bottom.

Step 6: When the cheese is melted and the hamburger patty is cooked to desired doneness, remove from the hot pan.

Step 7: For the special sauce, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder in a small bowl. Then stir until well combined. Afterwards add the desired amount of sauce to the bottom bun.

Step 8: Then place the perfect cooked hamburgers on the toasted buns.

Step 9: Add sliced tomatoes, sliced onions, sliced pickles, lettuce and all your other favorite toppings. Try some bacon or sautéd mushrooms as well.

Step 10: Finally serve these amazing burgers with your favorite side dish and enjoy!

WHAT TO MAKE NEXT: If you love this easy to make burger recipe then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball sub recipe combines crispy French bread with juicy meatballs and melty mozzarella and parmesan cheese.

Make Ahead

You can prepare the burger patties up to 12 hours ahead of time. You can stack them with parchment paper pieces between each patty for easier storage. Make sure to store them in the refrigerator until ready to cook. Additionally you can freeze them until ready to use.

Other Cooking Methods For Burgers

Besides cooking burgers on a traditional grill, the air fryer is another great way to make delicious burgers. Air Fried Burgers come out tender and juicy with just the right amount of crispy bits on the outside. 

How To Store

Refrigerate: Store leftover burger patties in an airtight container, ziploc bag or tightly wrapped in aluminum foil or plastic wrap in the fridge for 1-2 days. We do, however, not recommend storing assembled burger leftovers, because the toppings will loose their texture and the burger buns will get soggy.

Freeze: We recommend freezing uncooked burger patties in a freezer-safe container for up to 3 months. For easy removal, place a small sheet of parchment paper between each patty before freezing.

Defrosting: Thaw frozen burger patties in the refrigerator for a couple of hours or overnight. Alternatively you can cook them from frozen as well.

How To Reheat

Reheat cooked burger patties in the microwave or in the air fryer.

Common Questions

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How To Make Perfect Cast Iron Skillet Burgers

There is no need to heat up a grill for these juicy and delicious cast iron skillet burgers. They cook to perfection on the stovetop in only 15 minutes and can be garnished with all your favorite burger toppings! They are so much better than take-out!

Course Main Dish

Cuisine American

Keyword cast iron burger, cast iron skillet cheeseburger, homemade burger, how to cook a cheeseburger indoors, juicy burger

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 burgers

Calories 814kcal

Author Andrea + Stef

Equipment

• mixing bowls
• cast iron skillet
• kitchen spatula
• cooking spoon or whisk

Ingredients

Burger Patty Ingredients:

• 1 tablespoon neutral cooking oil vegetable, avocado or grapeseed oil
• 1 lb ground beef 85% lean/15% fat

Hamburger Seasoning Ingredients:

• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon onion powder
• 1 teaspoon garlic powder
• 1 tablespoon paprika

Special Sauce Ingredients:

• ¾ cup mayonnaise
• 1 tablespoon yellow mustard
• 2 tablespoon dill pickles finely chopped
• 2 teaspoon pickle juice
• 2 teaspoon sugar
• ½ teaspoon white wine vinegar
• ½ teaspoon paprika
• ¼ teaspoon garlic powder
• ½ teaspoon onion powder

Toppings:

• 4 brioche burger buns toasted
• 4 cheese slices optional
• 4 tomato slices optional
• lettuce optional
• sliced onion optional
• sliced pickles optional
• special sauce or desired condiments

Instructions

Special Sauce Instructions:

• In a small bowl, combine mayonnaise, yellow mustard, chopped pickles, pickle juice, white wine vinegar, paprika, garlic powder and onion powder. Stir until well combined. Set aside until ready to use.

Burger Instructions:

• In a large bowl, combine 1 lb ground hamburger and hamburger seasoning. Gently mix together with your hands.
  
• Divide the meat mixture into 4 equal parts. Then roll each piece into a ball and flatten with your hands into a patty. Patties will shrink in size when they cook, so make sure you make them a bit bigger than the burger buns.
  
• Heat a cast iron skillet over medium heat. When the skillet is hot, add 1 tablespoon of oil to the pan. Use a spatula to spread the oil evenly around the pan.
• Add each hamburger patty to the pan. If your pan is not large enough you might have to cook them in batches.
  
• Cook for 4 minutes on the first side, until the underside of the hamburger is beginning to become a nice golden brown.
  
• Flip the hamburger patties and place a piece of cheese on top. Cheese will melt as the patty cooks.
  
• Cook for about 4 more minutes, until the patty is golden brown on the bottom.
• When cheese is melted and hamburger patty is cooked to desired doneness, remove from the skillet.
  
• Place the hamburger patty on a toasted bun.
  
• Add special sauce, sliced tomatoes, sliced onions, sliced pickles, lettuce and any other favorite toppings. Enjoy!
  

Nutrition

Calories: 814kcal | Carbohydrates: 27g | Protein: 30g | Fat: 65g | Saturated Fat: 18g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1415mg | Potassium: 497mg | Fiber: 2g | Sugar: 7g | Vitamin A: 529IU | Vitamin C: 8mg | Calcium: 243mg | Iron: 4mg

The post How To Make Perfect Cast Iron Skillet Burgers appeared first on Family Dinners.

Ground beef and cheese casserole only takes 15 minutes to prepare and is ready to serve in under an hour. It tastes best combined with a potato side, crunchy salad and Mexican condiments such as salsa or guacamole, for example. This is undoubtedly the best version of the original John Wayne casserole recipe. And it’s the perfect dish to bring some new life into Taco Tuesdays.

What is John Wayne Casserole?

This yummy casserole full of southwestern flavors got its name from the fact that in the 1970s the famous actor John Wayne contributed a version of this easy recipe to a cookbook called “Cooking with Love from Cara and her Friends”. Cara Connery created this charity cookbook for the American Cancer Society. Since then, the recipe has been adapted multiple times but still kept John Wayne’s name. This oven baked casserole is a scrumptious combination of a biscuit base, ground beef taco meat, Rotel tomatoes, bell peppers and lots of cheese.

Why You’ll Love This

• Notable: everything you love about Tex-Mex food in one scrumptious and easy casserole recipe that will impress the taste buds of your whole family
• Main Ingredients: Bisquick, water, ground beef, yellow onion, red bell pepper, Rotel tomatoes, taco seasoning, sour cream, mayonnaise, cheddar cheese
• Cooking Method: oven baked
• Cooking Time: 15 minutes prep time and 40 minutes bake time
• Pairs well with: potatoes, salad, pico de gallo, guacamole
• Special Equipment Needed: large skillet, kitchen spatula, 9×13-inch baking dish, large bowl, small mixing bowl

WHAT TO MAKE NEXT: If you love this easy ground beef casserole recipe, try our Mexican Lasagna Recipe. You’ll love it because this taco casserole combines all your favorite Mexican flavors, such as taco meat, refried beans, salsa, melty cheese and sour cream.

Instructions

This section shows how to cook John Wayne casserole in the oven, with step-by-step photos and details about the technique. For detailed instructions and nutritional information see the printable recipe card at the bottom of the post.

Prep: Firstly grease a 9×13 casserole dish with nonstick cooking spray. Then, preheat the oven to 350 degrees Fahrenheit.

Step 1: Brown ground beef and chopped onion in a large skillet over medium-high heat until no pink remains and onions have softened. Onions will be translucent.

Step 2: Afterwards add the taco seasoning and mix well.

Step 5: Then add the cheese and form a cohesive dough. The cheese pieces will break up as you mix.

Step 6: Afterward press the biscuit layer evenly into a glass baking dish. It doesn’t need to be totally even or flat.

Step 7: Then add the ground beef mixture on top of the bisquick layer. Make sure to spread it out evenly.

Step 8: In a separate bowl, stir together sour cream, mayonnaise, and 1 cup of grated cheese. Then spread the sour cream mixture over the lean ground beef layer.

Step 9: Afterwards top the casserole with the sliced bell peppers and the remaining cheese.

Step 10: Finally bake in the preheated oven for 30-40 minutes, until casserole is bubbly and the cheese is melted.

WHAT TO MAKE NEXT: If you love Mexican inspired one pan meals then you’ll love our Frito Pie with Ground Beef. This yummy, quick and easy comfort food combines perfectly seasoned beef and beans with melty cheese and crispy Frito chips.

Make Ahead

John Wayne casserole tastes best fresh out of the oven, so we do not recommend making it ahead of time. However, you can prepare the ground beef layer ahead of time and then keep it in the refrigerator for up to 2 days before assembling and baking the casserole.

How To Store

Refrigerate: Transfer to an airtight container, ziploc bag or wrap tightly with plastic wrap or aluminum foil. Then store meat and cheese casserole leftovers in the fridge for 3-4 days.

Freeze: Firstly, let leftover John Wayne casserole cool completely. Then transfer to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: Thaw overnight in the refrigerator.

How To Reheat

You can reheat leftover casserole in the microwave.

Common Questions

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Easy John Wayne Casserole Recipe

This amazing Tex-Mex casserole combines layers of ground beef, biscuits and cheese to a delicious family meal everyone will love. It has been around for decades because it's just that good!

Course Main Dish

Cuisine American, Mexican

Keyword cheesy ground beef casserole, easy ground beef casserole, john wayne casserole, taco casserole recipe

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 583kcal

Author Andrea + Stef

Equipment

• large skillet
• kitchen spatula
• mixing bowls
• 9x13in baking dish

Ingredients

• 2¼ cups Bisquick
• ⅔ cup water
• 1 lb ground beef
• ½ medium yellow onion diced, about 1 cup
• 1 red bell pepper sliced
• 10 oz Rotel tomatoes undrained
• ¼ cup taco seasoning or 1 package
• ½ cup sour cream plus more for serving
• ½ cup mayonnaise
• 2½ cups medium cheddar cheese shredded and divided

Optional Garnish:

• chopped fresh cilantro
• sour cream
• diced tomatoes
• sliced black olives

Instructions

• Firstly grease a 9×13 casserole dish with nonstick cooking spray. Then, preheat the oven to 350 degrees Fahrenheit.
• Brown ground beef and chopped onion in a large skillet over medium-high heat until no pink remains and onions have softened.
  
• Add the taco seasoning to the meat mixture and stir well.
  
• Then add Rotel tomatoes with all the juices and stir to combine. Set meat mixture aside.
  
• Afterward mix together biscuit mix and water in a large bowl until a shaggy dough forms.
  
• Then add the cheese and form a cohesive dough.
  
• Afterward press the biscuit layer evenly into a glass baking dish.
  
• Then add the ground beef mixture on top of the bisquick layer. Make sure to spread it out evenly.
  
• In a separate bowl, stir together sour cream, mayonnaise, and 1 cup of grated cheese.
  
• Then spread the sour cream mixture over the lean ground beef layer.
  
• Top the casserole with the sliced bell peppers and the remaining cheese.
  
• Bake in the preheated oven for 30-40 minutes, until casserole is bubbly and the cheese is melted.
  

Notes

• You can top each slice of John Wayne casserole with a dollop of sour cream, some diced tomatoes, black olives and chopped cilantro. 
• Salsa, pico de gallo and guacamole are also great sides with this casserole. 

Nutrition

Calories: 583kcal | Carbohydrates: 30g | Protein: 22g | Fat: 42g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1395mg | Potassium: 364mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1655IU | Vitamin C: 26mg | Calcium: 350mg | Iron: 3mg

The post Easy John Wayne Casserole Recipe appeared first on Family Dinners.

Easy basil pesto pasta with meatballs is a delicious and crowd pleasing meal the whole family enjoys. We love how easy this homemade pesto sauce comes together in only 10 minutes. This easy weeknight meal is very versatile and can be tossed with all your favorite noodles and meat. We used spinach and turkey meatballs to make this a healthy skillet meal but you can use Italian meatballs, chicken or shrimp if you prefer. Without doubt, this easy recipe for the best fettuccine pesto will be a huge hit with your family.

Why You’ll Love This

• Notable: quick and easy meal bursting with fresh Mediterranean flavors, that tastes great with chicken, meatballs and shrimp
• Main Ingredients: fresh basil leaves, parmesan cheese, extra virgin olive oil, pine nuts, garlic cloves, pasta noodles, cooked meatballs and spices
• Cooking Method: stovetop
• Nutrients: packed with antioxidants, healthy fats and calcium
• Cooking Time: 10 minutes prep time and 20 minutes cook time
• Pairs well with: fresh crunchy salad, garlic bread, Caprese salad, roasted vegetables
• Special Equipment Needed: large pot or saucepan, skillet, food processor, kitchen tongs

Ingredients

You may have all of these ingredients for this pesto fettuccine recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this pesto pasta fettuccine recipe you might want to read the possible variations before deciding on your ingredients.

Fettuccine With Pesto Ingredients

• 2 cups fresh basil leaves (packed)
• ½ cup parmesan cheese (freshly grated)
• ½ cup extra virgin olive oil
• ⅓  cup toasted pine nuts
• 1 tablespoon garlic (minced)
• ¼ teaspoon salt (or more to taste)
• ⅛ teaspoon freshly ground black pepper (or more to taste)
• 1 lb pasta noodles
• 25-30 cooked meatballs

Optional Garnish

chopped fresh basil and freshly gated parmesan cheese

Variations and Substitutions

Basil: Use fresh basil from a plant or freshly cut. Do not substitute dried basil. You can, however, substitute half or all of the basil for baby spinach, if you like.

Parmesan: In case you’re in a pinch, you can use grated parmesan from your refrigerated deli section. We don’t recommend using the grated parmesan you find on the shelves in the center aisles of your grocery store.

Nuts: We love pesto with pine nuts, however, you can substitute walnuts to make tasty basil walnut pesto. It really depends on your personal preference. Use walnut pesto the same way you’d use any pesto.

Pasta: As a matter of fact, there is no best pasta for pesto. Even though we used fettuccine for this recipe, you can use any pasta of your choice.

Meatballs: You can use store-bought meatballs or make your own. Any style of meatball works great with fettuccine pesto. Have you tired our Air Fryer Meatballs, Turkey Meatballs, Chicken Meatballs or Mozzarella Stuffed Meatballs?

WHAT TO MAKE NEXT: If you loved this homemade pesto fettuccine recipe, try our Chicken Pesto Calzone. You’ll love them because they are crispy and golden brown on the outside and stuffed with melty cheese, juicy chicken and tasty pesto.

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Food Processor — We are using a food processor to make the pesto, but a blender would work well too.

Instructions

This section shows how to cook pesto pasta with meatballs on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK PASTA: Firstly, bring a large pot of water to a boil over high heat, add salt and cook pasta according to package instructions. When the pasta is al dente, drain and set the hot pasta aside. Reserve starchy pasta water (¼ cup) if you want to add it to your pasta later with your pesto.

HEAT MEATBALLS: Then heat meatballs if they’ve been refrigerated or frozen.

STEP 1: Place basil, parmesan, pine nuts, garlic, salt and pepper into a food processor.

STEP 2: Blend the ingredients together until the basil and pine nuts are broken up into small pieces.

STEP 3: Afterwards, slowly add olive oil to food processor while pulsing.

STEP 4: Keep adding a little olive oil at a time until you reach your desired consistency.

STEP 5: In a warm skillet, heat the pesto a little bit. Then add drained pasta to your own pesto and toss. If needed, add ¼ cup of reserved pasta water to thin out the pesto. Afterwards, add the meatballs to the top of the fettuccine al pesto.

ENJOY: Finally, sprinkle freshly grated parmesan over the basil pesto pasta with meatballs and enjoy.

Stef says….

I love using this easy and scrumptious pesto for my Pesto Pasta Salad. This beautiful, flavorful, and easy to make, pasta salad brings a little bit of the Mediterranean to your table!

WHAT TO MAKE NEXT: If you love Italian inspired meatball dinners then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball stuffed sandwich bake is cheesy and full of flavor. Try pesto instead of marinara sauce for this perfect meal.

Make Ahead

Homemade pesto lasts for a about a week in the fridge. You can therefore prepare the sauce a couple of days ahead of time. Then store in an airtight container in the fridge until ready to use.

Recipe Tips

Follow these tips to make the best easy basil pesto pasta with meatballs.

• Tip: Make sure to use fresh and bright green basil for your pesto.
• Tip: Use high quality meatballs. Use your favorite frozen meatballs or make your own.
• Tip: Thin out the pesto with leftover pasta water to get perfectly creamy pesto pasta.

What To Serve With Homemade Pesto Pasta with Meatballs

We love to eat easy basil pesto pasta with meatballs all by themselves. But sometimes you need to serve it as a meal. Try one of these tasty recipes:

Bread: Serve 10-minute pesto pasta with crusty bread or soft dinner rolls. Garlic French Bread is made with fresh parmesan cheese and store-bought French bread. If you have extra time make Pizza Dough Garlic Knots.

Salad: Pair this best pesto pasta recipe with a fresh salad. A green salad like our amazing Italian Salad or Chopped Asparagus Salad. Or even a Caprese Salad with tomatoes, mozzarella and basil or Antipasto Salad.

Side Dish: This fettuccine pesto main dish would taste great with Roasted Vegetables, Parmesan Roasted Broccoli or Prosciutto Wrapped Asparagus.

• 

  Easy Italian Salad Recipe With Homemade Salad Dressing

• 

  Caprese Salad

• 

  Garlic French Bread

• 

  Air Fryer Roasted Vegetables

More Pasta Recipes

We are big fans of simple recipes for yummy weeknight pasta meals. They are quick, easy, comforting and oh so good. Here are some of our other favorite pasta dishes:

• 

  Easy Dump And Bake Meatball Pasta Casserole

• 

  Easy Lasagna

• 

  The Best Italian Meatballs

• 

  Baked Ravioli

How To Store

Refrigerate: Store homemade pesto pasta leftovers in an airtight container or ziploc bag for up to one week in the fridge.

Freeze: Store leftovers in a freezer ziploc bag or airtight container. Freeze for up to 6 months.

Defrosting: Our favorite way to defrost fettuccine pesto leftovers is in the refrigerator overnight.

How To Reheat

You can reheat leftover basil pesto pasta with meatballs in the microwave the next day.

Andrea says….

I’m all about healthy eating right now and I’m pulling out my favorite healthy recipes that are full of bold flavor to keep me excited! This Pesto Chicken Wrap is super simple and such a quick and easy dish to make.

Common Questions

Can you add pasta water to your own pesto?

In case you find your pesto is sticky, you can mix your pesto with ¼ cup of the pasta water before mixing with your noodles. In case you didn’t save any pasta water, add some regular water.

What do you pair with homemade pesto sauce?

Pesto pairs naturally with cooked pasta, as a sauce on pizza or sandwiches, as a dressing on a salad or as a dip for garlic bread, for example. Additionally you can use it as a substitute for marinara sauce in a lasagna.

What flavors pair well with pesto?

Any dishes with similar ingredients (parmesan, pine nuts, garlic, basil) work well with the fresh flavors of pesto. You can also pair it well with cheese like mozzarella, for example. Pesto pairs especially well with grilled chicken or meatballs. Additionally, you can try it as a salad dressing with fresh tomatoes or dip for bread as well.

How can I use up easy pesto pasta leftovers?

In case you can’t eat all this fettuccine pesto try making it into another easy dinner. Try adding leftovers to a baking dish and then cover with fresh mozzarella slices. Bake at 350°F until the cheese is melted and any meat in your pasta is heated through again. Moreover, you can make a cold pesto pasta salad from the leftovers. Firstly, remove any leftover meat from the creamy pesto pasta. Then add sliced black olives, chunks of mozzarella, sliced grape tomatoes or cherry tomatoes, diced bell peppers or any other vegetables you want to add.

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Easy Basil Pesto Pasta with Meatballs

Delicious pesto fettuccine pasta with meatballs makes a healthy and delicious meal for the whole family.

Course dinner

Cuisine American, Italian

Keyword easy pesto pasta, easy pesto recipe, fettuccine and meatballs, homemade pesto, meatballs, pasta

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 540kcal

Author Andrea + Stef

Equipment

• large pot
• Food Processor or blender
• large skillet

Ingredients

Pesto Ingredients

• 2 cups fresh basil leaves packed
• ½ cup parmesan freshly grated
• ½ cup extra virgin olive oil
• ⅓ cup pine nuts
• 1 tablespoon garlic minced
• ¼ teaspoon salt
• ⅛ teaspoon pepper freshly ground

Pasta Ingredients

• 1 pound fettuccine pasta noodles
• 30 meatballs cooked

Instructions

• Bring water to a boil in a stock pot or large saucepan. Follow pasta package instructions to cook noodles. When cooked, drain and set aside.
• Heat meatballs if they've been refrigerated or frozen.
• In a food processor, blend basil, parmesan, pine nuts, garlic, salt and pepper.
  
• Slowly add olive oil to the food processor while pulsing.
  
• In a warm skillet, toss pasta with pesto. Add meatballs on top of the pasta.
  
• Serve with freshly grated parmesan cheese.
  

Notes

• Optional: Substitute half the basil for spinach.
• Optional: Substitute walnuts for pine nuts.
• If your pesto is very thick, you can add a little more olive oil.
• Use your favorite kind of meatball. We used turkey meatballs in this recipe.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 42g | Protein: 20g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 215mg | Potassium: 351mg | Fiber: 2g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg

The post Easy Basil Pesto Pasta With Meatballs appeared first on Family Dinners.

There are many variations of this recipe but this is the one you should try first because it’s the best. The combination of the chicken in a skillet with white wine, butter and seasonings create the perfect combination and taste.

One of the best things about cooking this dish is that you can make it all in one pan and have less dishes to wash after dinner! That’s always a selling point for me.

What is Chicken in White Wine Sauce?

Wine sauces are traditionally associated with French cuisine. Many different types of wines can be used and the sauce may also include stock (we’re using chicken stock), mushrooms, onion, garlic, butter, vinegar, shallot and various spices. In this sauce we use all of the above except shallots and vinegar. We also add corn starch to help thicken the sauce a little.

Why You’ll Love This

• Notable: incredibly flavorful and tender chicken with delicious sauce, true comfort food the whole family loves
• Main Ingredients: boneless skinless chicken breast, flour, salted butter, olive oil, yellow onions, baby bella mushrooms, garlic, fresh thyme, white wine, chicken broth, cornstarch and spices
• Cooking Method: stovetop
• Cooking Time: 10 minutes prep time, 40 minutes cook time
• Pairs well with: mashed potatoes, egg noodles, crusty bread, wild rice
• Special Equipment Needed: cast iron skillet or large ovenproof skillet, instant read thermometer, wooden spoon or silicone spatula

WHAT TO MAKE NEXT: If you loved this chicken and mushroom recipe, try our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Instructions

This section shows how to cook chicken in white wine sauce on the stovetop, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, slice chicken breasts into smaller “cutlets” or pound out thicker chicken breasts so that they will cook more quickly. Rinse each piece of chicken and pat dry with a paper towel. Then heat 2 tablespoons of butter and 2 tablespoons olive oil in a large skillet over medium-high heat until sizzling.

BROWN CHICKEN: Mix together flour, salt, and pepper in a shallow bowl. Then dredge each piece of chicken on both sides with flour mixture and set aside. Afterwards, place chicken breasts into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken is golden brown on each side, remove to a plate/bowl, cover in aluminum foil and keep warm.

COOK MUSHROOMS: Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms. Then cook without disturbing for 3-4 minutes or until mushrooms are dark on one side. Afterward, stir mushrooms and continue cooking over medium heat until any liquid has been reabsorbed. The mushrooms should be browned on both sides.

MAKE SAUCE: Add minced garlic to the mushrooms and sauté 1-2 minutes longer until garlic begins to brown. Be careful not to burn. Then pour wine into pan and stir to scrape all of the browned bits off the bottom of the pan to deglaze. Simmer 1-2 minutes. Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.

THICKEN SAUCE: Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch “slurry” into the sauce and continue stirring to distribute evenly.

FINISH: Return chicken to the skillet, spoon sauce over the meat and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens. The longer you keep the sauce over heat the thicker the sauce will be. Then garnish with additional fresh thyme, salt, and freshly ground pepper.

SERVE: Finally, serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

WHAT TO MAKE NEXT: If you are looking for the perfect dessert to serve with chicken in white wine sauce then you’ll love our Blackberry Dump Cake. It only takes 10 minutes to make this scrumptious dessert everyone loves.

Can I Make This Ahead?

This dish is best eaten right from the stove. However, you can make it up to 2 days ahead and reheat to serve. Chicken and mushroom sauce is never quite as good reheated but you can do it. Make sure to check the internal temperature of the chicken when reheating.

How To Store

Refrigerate: Skillet chicken and white wine sauce leftovers should be cooled to room temperature. Then store them in an airtight container or ziploc bag in the fridge for up to 3 days.

Freeze: Firstly, let the chicken cool completely. Then transfer chicken in white wine sauce leftovers to an airtight container or freezer bag. In case you are using a ziploc freezer bag, remove as much air as possible as you close the bag. Lay flat in the freezer to store.

Defrosting: The best way to thaw leftover chicken is in the refrigerator overnight.

How To Reheat

Reheat chicken and mushroom in the microwave in a microwave safe dish with a lid. Additionally, you can reheat leftovers in a saucepan on the stove over medium-high heat until the chicken’s internal temperature is 165 degrees..

Common Questions

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Chicken with White Wine Sauce Recipe

The combination of the white wine, baby bella mushrooms, butter and seasonings create the perfect savory chicken dish rich in flavor.

Course dinner, Main Dish

Cuisine American, french

Keyword chicken and mushrooms, chicken with white wine sauce, easy chicken recipe, white wine sauce recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 320kcal

Author Andrea + Stef

Equipment

• Cast Iron Skillet or large skillet
• meat thermometer
• wooden spoon or silicone spatula

Ingredients

• 6 thin-cut boneless, skinless chicken breasts cut on the diagonal into "cutlets"
• ½ cup all-purpose flour
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper plus more for serving
• 4 tablespoons salted butter, divided
• 2 tablespoons olive oil extra virgin
• ⅓ cup finely diced yellow onions
• 8 oz. baby bella mushrooms wiped/rinsed clean and sliced thick
• 1-2 teaspoons minced garlic
• 3-4 sprigs fresh thyme
• ¾ cup dry white wine Sauvignon Blanc, etc.
• 1 cup chicken broth
• 1-2 tablespoons cornstarch

Instructions

• Slice chicken breasts into smaller "cutlets" or pound out thicker chicken breasts so that they will cook more quickly. Rinse and pat dry with paper towels.
• In a large skillet, heat 2 tablespoons of butter and 2 tablespoons olive oil over medium-high heat until sizzling.
• Mix together flour, salt, and pepper in a shallow bowl. Dredge each piece of chicken on both sides with flour mixture and set aside.
  
• Place floured chicken into the skillet in a single layer. Brown on each side (about 5 minutes per side). Cook the chicken in batches to avoid overcrowding in the pan. When chicken has browned on each side, remove to a plate/bowl and keep warm.
• Add two remaining tablespoons of butter to the skillet. When melted, add the mushrooms and onions. Cook without disturbing for 3-4 minutes or until mushrooms are dark on one side.
  
• Stir mushrooms and continue cooking over medium heat until any liquid has been absorbed/evaporated and the mushrooms are browned on both sides.
• Add minced garlic to the mushrooms and saute 1-2 minutes longer until garlic begins to brown, but not burn.
  
• Pour wine into pan and stir to scrape all of the brown bits off the bottom of the pan to deglaze. Simmer 1-2 minutes.
• Add chicken broth and thyme sprigs to the pan and bring to a boil. Simmer over medium heat for about 5 minutes.
  
• Whisk cornstarch into a few tablespoons of water until dissolved. While stirring the sauce in the skillet, drizzle the cornstarch "slurry" into the sauce and continue stirring to distribute evenly.
• Return chicken to the skillet and simmer for 3-4 minutes longer, until chicken has warmed through and sauce thickens.
  
• Garnish with additional fresh thyme, salt, and freshly ground pepper.
  
• Serve with mashed potatoes, over noodles or rice, or with parmesan french bread to soak up all that yummy sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 13g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 92mg | Sodium: 540mg | Potassium: 664mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

The post Chicken in White Wine Sauce appeared first on Family Dinners.

Why You’ll Love This

• Notable: ground beef cooked to perfection in a pressure cooker to use in chilis, soups or nachos
• Main Ingredients: ground beef, water
• Cooking Method: Instant Pot
• Nutrients: rich in high quality protein
• Cooking Time: Pressure Cooking Method: 30 minutes, Sauté Method: 5 minutes
• Pairs well with: soups, nachos, tacos, chilis, casseroles, pasta sauces, stir fry
• Diets: keto friendly, gluten free, dairy free
• Special Equipment Needed: Instant Pot, metal trivet, potato masher (optional)

WHAT TO MAKE NEXT: If you love cooking beef in the Instant Pot, then you’ll love our Instant Pot Beef Tips. It is easy to make, the beef falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

Pressure Cooking Instructions

This section shows how to pressure cook ground beef in the Instant Pot, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

NATURAL RELEASE: Set to high pressure for 20 minutes for frozen (1-inch thick) or 25 minutes for 2-inch thick or vacuum sealed frozen beef. Afterwards allow a 10 minute natural release. Then, carefully open the valve to quick release pressure.

FINISH: Use an instant read meat thermometer to check if the internal temperature has reached at least 160°F. If it is not fully cooked, add 3-5 minutes of cook time. Finally remove the trivet with beef from the insert. Discard the cooking liquid and beef drippings. Use a potato masher or wooden spoon to break up the beef.

WHAT TO MAKE NEXT: If you love Instant Pot recipes then you’ll love our Instant Pot Carnitas. These tender, juicy and crispy on the outside carnitas melt in your mouth and burst with flavor.

Sautéing Instructions

This section shows how to sauté ground beef in the Instant Pot pressure cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK MEAT: Firstly, set the Instant Pot to sauté setting. Then place ground beef into the inner pot. In case you are using frozen meat, flip it over every minute, scrape off the cooked beef from the bottom of the Instant Pot and break it up. Repeat until the beef block is soft enough to break up with a spatula.

FINISH: Afterwards, keep moving the beef to brown on all sides and prevent burning, until it is fully cooked. Finally, drain excess grease from the pot.

How To Store

Refrigerate: Let the ground beef cool completely before transfering into an airtight container or ziploc bag. Leftovers can be stored in the fridge for up to 3 days.

Freeze: Instant Pot ground beef leftovers can be frozen in a freezer-safe container or freezer bag for up to 3 months. Divide beef into individual servings before freezing, for easy portion control when defrosting.

Defrosting: Thaw in the fridge overnight.

How To Reheat

You can reheat ground beef leftovers in the microwave, air fryer or on the stovetop.

Common Questions

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Instant Pot Ground Beef

Perfectly tender ground beef made in a pressure cooker that can be added to soups, stews, nachos and so much more.

Course Main Dish

Cuisine American

Diet Gluten Free, Low Lactose, Low Salt

Keyword ground meat cooked in the pressure cooker, how to cook ground meat in the Instant Pot, how to pressure cook frozen ground beef, how to sauté ground beef in the Instant Pot, Instant Pot ground meat

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 288kcal

Author Andrea + Stef

Equipment

• Instant Pot
• metal trivet

Ingredients

• 1 lb ground beef

Instructions

Pressure Cooking Instructions:

• Place the trivet in the Instant Pot.
• Add 1 cup of cold water to the bottom of the pot. For 8 qt. pots add 1.5 cups of water.
• Remove all packaging and plastic. Place ground beef on the trivet.
  
• Lock the lid of the pressure cooker. Set the vent to seal.
• Set to high pressure for 20 minutes for frozen (1-inch thick) or 25 minutes for 2-inch thick or vacuum sealed frozen beef…
• Allow a 10 minute natural release.
• Carefully open valve for a quick pressure release.
• Use an instant read meat thermometer to check the internal temperature of the ground beef. It should be at least 160°F. If it is not fully cooked, repeat the sealing process and cook for 3-5 more minutes.
• Remove the trivet with beef from the insert. Discard the cooking liquid and beef drippings.
• Break up beef.
  

Sautéing Instructions:

• Set Instant Pot to sauté setting.
• Place ground beef (frozen or fresh) into the Instant Pot.
• If your ground beef is frozen, flip it over every minute and scrape off the cooked beef and break it up. Repeat until the beef block is soft enough to break up with a spatula.
• Using your spatula, break up the ground beef and stir while cooking to get all sides browned. Keep moving the beef to prevent burning.
• When all the pink is gone and beef is brown, turn off the Instant Pot.
• Drain grease from the pot.

Notes

Pros for saute method: 

• Frozen ground beef and fresh ground beef cooks quickest with the saute method. 
• This method helps beef retain some fat and moisture.

Pros for pressure cooking method:

• Frozen ground beef cooks hands-off in the pressure cooking method.
• Almost all grease and moisture is cooked out of the beef in this method. This is great if you’re adding it to soups or other dishes with a lot of liquid.

Nutrition

Calories: 288kcal | Protein: 19g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 76mg | Potassium: 306mg | Calcium: 20mg | Iron: 2mg

The post How To Cook Frozen Ground Beef In The Instant Pot appeared first on Family Dinners.

Looking for some new inspiration to mix up your Taco Tuesday routine? We have found the perfect simple recipe in our mouth watering air fried fish tacos. You will love these crispy shells filled with flakey air fried tilapia, crisp veggies, fresh cheese and delicious salsa.

Impress your whole family and guests with an amazing Mexican feast by combining some of our easy to follow recipes. Homemade Air Fryer Taco Shells, Air Fried Fish, tangy Mango Habanero Salsa and creamy cilantro lime sour cream make this air fryer fish tacos recipe absolutely irresistible.

Why You’ll Love This

• Notable: crispy fried fish, crunchy vegetables and mouth watering sauces create the perfect mix of textures and flavors
• Main Ingredients: white fish filets, panko bread crumbs, parmesan cheese, Italian seasoning, oil, tortillas, cilantro, salsa, queso fresco, shredded cabbage, sour cream, black beans and spices
• Cooking Method: air fryer
• Cooking Time: 20 minutes prep time, 15 minutes cook time
• Pairs well with: pico de gallo, guacamole, Mexican rice, black beans
• Special Equipment Needed: air fryer, shallow dish, knife and cutting board

Ingredients

You may have all of these ingredients for this flavorful air fryer fish tacos recipe in your refrigerator or pantry and not need to make a trip to the grocery store! If this is your first time making this tilapia fish tacos recipe you might want to read the possible variations before deciding on your ingredients.

Air Fryer Fried Fish Ingredients

• 1 lb white fish fillets (cut into 1 inch strips)
• ½ cup panko crumbs
• ½ cup parmesan cheese (grated)
• 1 teaspoon Italian seasoning
• ½ tsp garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 2 tablespoon oil

Taco Topping Ingredients

• 8 Air Fryer Taco Shells (or plain corn tortillas)
• 2 tablespoon cilantro (chopped)
• ½ cup Mango Habanero Salsa
• ½ cup Queso Fresco (or any crumbly Mexican Cheese)
• ½ cup shredded cabbage or crunchy slaw
• ½ cup Cilantro Lime Sour Cream (or plain sour cream)
• ½ cup Black Beans
• fresh lime wedges

Variations and Substitutions

White Fish Filets: We recommend using a firm white fish that is mild in flavor such as tilapia fillet, sea bass, cod or mahi mahi filet, for example.

Bread Crumbs: Use regular panko bread crumbs or substitute Italian bread crumbs. When using Italian bread crumbs, omit the Italian seasoning.

Italian Seasoning: You can substitute plain oregano, or make your own Italian seasoning by mixing oregano, dried basil, and thyme.

Oil: We like to use oil with a high smoke point such as vegetable oil or avocado oil, for example.

Cilantro Lime Sour Cream: You can substitute your favorite lime crema. Additionally, you can simply mix some greek yogurt with lime juice, in case you prefer a healthier option.

Gluten Free Substitutions

To make your air fried fish tacos gluten free, use gluten free bread crumbs. Make sure your corn tortillas are gluten free. Some brands mix flour into corn tortillas so look for the “gluten free” label on your package.

WHAT TO MAKE NEXT: If you loved this simple recipe for yummy air fried fish tacos, then try our Sheet Pan Chicken Fajitas. You’ll love them because they are an easy and delicious one-pan meal packed with veggies, protein, and smoky chipotle flavors.

Recommended Tools

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Air Fryer – This recipe requires an air fryer. We have both this Cosori air fryer, which is wonderful, and this Cuisinart Air Fryer, which we also love. The Cuisinart also has convection oven and toaster oven capacity. You can buy an air fryer with a basket with high sides that food goes into or a tray type of machine. The trays are shallow but are usually longer and can accomodate more food in a single layer.

Instructions

This section shows how to cook crispy fish tacos in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

MAKE BREADING: Firstly, combine bread crumbs, parmesan, Italian seasoning, garlic powder, paprika and black pepper in a shallow bowl.

PREPARE FISH: After brushing the fresh fish with 2 tablespoons of oil, gently roll it in the panko mixture to cover. Afterwards, put gentle pressure on the fish to make the seasoning stick to the fish, using your hands or a rolling pin. The crispy coating will stay on the fish better this way and less will fall off while cooking.

PLACE IN AIR FRYER: Then spray your air-fryer basket/tray with cooking spray to prevent fish from sticking. Place pieces of fish into the air fryer basket/tray in a single layer. Make sure there is space in between each piece of fish. Do not overcrowd the basket. You may need to cook the fish in batches. Use air fryer parchment paper to keep the fish from sticking.

AIR FRY: Cook at 400°F for 10-12 minutes or until golden brown. Cook time depends on the thickness and width of your fish pieces. Therefore check on the fish intermittently. Internal temperature should be 145°F.

SERVE: Warm the tortillas in the microwave or a skillet, or air fry them to make crispy tacos. Then place a piece of fish into your tortilla. Top with chopped cabbage, crumbled cheese, salsa, cilantro and any other toppings you choose!

WHAT TO MAKE NEXT: If you love meaty tacos as much as food truck fish tacos then you’ll love our Instant Pot Carnitas. They are tender, juicy, crispy on the outside, melt in your mouth and bursting with flavor.

Stef says….

I always add my super yummy Mango Avocado Salsa to these amazing air fryer fish tacos.

Make Ahead

If you are in a time crunch, here are a couple of ways to pre-prep fried fish tacos.

You can prepare most taco toppings in advance, then store them individually in airtight containers in the fridge. Black beans and refried beans can easily be made a day ahead. Then simply reheat when you are ready to serve the tacos. Additionally you can shred the cabbage and crumble the cheese in advance.

Most Mexican condiments like salsa and guacamole are best made fresh. However, they can be prepared a couple of hours ahead of time. The added lemon and lime juice as well as storing them in the fridge will keep them fresh until ready to serve.

Air fried fish is ready in only 16 minutes, so there is no real need to make the tilapia ahead of time. Fried fish is definitely best when eaten fresh.

Recipe Tips

Follow these tips to make the best air fried fish tacos.

• Tip: Cut your fish into thin strips. Wide pieces of fried fish don’t work well in fish tacos because corn tortillas are small.
• Tip: Press the bread crumb mixture into the fish. If the crumbs are falling off they’ll blow off in the air fryer.
• Tip: Balance the textures in the tortilla. Fish tacos need a good mixture of crunchy, spicy and soft ingredients inside the tortilla. Cabbage works well for a crunch so don’t skip that if you’re using soft corn tortillas.

What To Serve With Air Fried Fish Tacos

We love to eat street tacos with air fried fish all by themselves. But sometimes you need to serve it as a meal. Try one of these delicious recipes:

Fish: Not in the mood to bread fish? Air fryer tilapia is another absolutely scrumptious, quick and easy option to make fish tacos with.

Mexican Condiments: Pair these air fryer baja fish tacos with homemade Pico De Gallo, Salsa with Canned Tomatoes, Mango Habanero Salsa, Guacamole, Queso Blanco,or Cilantro Lime Sour Cream.

Sides: We love serving healthy air fryer tacos with homemade Air Fryer Taco Shells, Black Beans, Instant Pot Refried Beans, Cilantro Lime Rice or Mexican Rice.

• 

  Air Fryer Tilapia

• 

  Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

• 

  Instant Pot Black Beans

• 

  Cilantro Lime Rice

How To Store

Refrigerate: We recommend storing all taco toppings separately in airtight containers in the fridge. Let any air fryer fried fish leftovers cool completely. Then store them in an airtight container or ziploc bag in the refrigerator for up to 3 days. Already assembled fish tacos need to be eaten right away.

More Taco Recipes

If you are also a big fan of everything taco related, her are some of our other easy and delicious Mexican inspired taco recipes:

• 

  Air Fryer Taco Stuffed Pasta Shells

• 

  Crock Pot Chipotle Chicken Tacos

• 

  Easy Ground Beef Taco Casserole (Mexican Lasagna Recipe)

• 

  Ground Beef Taco Filling

How To Reheat

Reheating: Reheating air fried fish in the air fryer is super easy and beats reheating it in the microwave by miles. To bring your fried fish back to almost perfect crispiness, simply put your pre-cooked fish back into the air fryer and cook at 400ºF for 1-2 minutes or until heated through. Your fish fingers should once again be crunchy on the outside and soft and flaky on the inside.

Common Questions

What kind of fish can I use to make air fryer fried fish?

Any mild tasting white fish works well with this easy dinner recipe. Besides tilapia and cod, you can also try haddock, halibut, grouper, pollock, flounder or whiting.

Are air fried fish tacos healthy?

Yes, because fish cooked in the air fryer uses a lot less oil than traditional deep fried fish. Additionally, most taco toppings are fresh, cut up vegetables. Eating fish tacos therefore also provides you with a healthy serving of raw, nutritious vegetables.

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Air Fried Fish Tacos Recipe

These crispy taco shells filled with battered and air fried tilapia, crunchy vegetables and delicious salsa will be a sure hit on your next taco night.

Course dinner, Main Dish

Cuisine American, Mexican

Keyword air fryer, air fryer tilapia, battered fish tacos, fish, fish tacos, habanero salsa, how to make fish tacos, tacos

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 8 tacos

Calories 255kcal

Author Andrea + Stef

Equipment

• knife and cutting board
• shallow dish
• Air Fryer

Ingredients

Air Fryer Fried Fish

• 1 lb white fish filets cut into 1 inch strips
• ½ cup panko bread crumbs
• ½ cup parmesan cheese grated
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon salt
• 2 tbsps oil high heat oil like vegetable oil or avocado oil

Taco Toppings

• 8 Air Fryer Fried Tortillas or plain corn tortillas
• 2 tbsps cilantro chopped fresh
• ½ cup Mango Habanero Salsa
• ½ cup Queso Fresco or any crumbly Mexican cheese
• ½ cup shredded cabbage
• ½ cup Cilantro Lime Sour Cream or plain sour cream
• ½ cup Black Beans optional

Instructions

Air Fryer Fried Fish:

• Combine bread crumbs, parmesan, Italian seasoning, garlic powder, paprika and black pepper in a shallow dish.
  
• Brush fish with oil.
  
• Gently roll fish in the crumb mixture to coat. Press down to prevent it from falling off while cooking.
  
• Spray the air fryer basket/tray with cooking spray or use air fryer parchment sheets. Place fish into the basket.
  
• Cook at 400°F for 10-12 minute. Cook time depends on the thickness and width of your fish. Internal temperature should be 145°F.
• Remove from the air fryer.
  

Make Tacos:

• Warm the tortillas in the microwave or a skillet, or air fry them to make crispy tacos.
  
• Place a piece of fish into your tortilla. Top with chopped cabbage, crumbled cheese, salsa, cilantro and any other toppings you choose!
  

Notes

1. Use your favorite type of fish. We love using our Air Fryer Fried Fish recipe.
2. Substitute the mango habanero salsa for pico de gallo or your favorite salsa.

Nutrition

Calories: 255kcal | Carbohydrates: 20g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 412mg | Potassium: 362mg | Fiber: 3g | Sugar: 2g | Vitamin A: 362IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 1mg

The post Air Fried Fish Tacos appeared first on Family Dinners.

What is a French Dip Sandwich?

For a French dip sandwich you layer tender beef slices such as roast beef, leftover beef roast or prime rib, for example, inside a hoagie bun or French roll. Afterwards top the meat with sliced cheese, such as Swiss cheese or provolone cheese. Toast in the oven until crispy on the outside with melty cheese in the middle, then serve with warm au jus dipping sauce.

Why You’ll Love This

• Notable: juicy beef and melty cheese come together for a perfect sandwich dipped into delicious homemade au jus sauce
• Main Ingredients: hoagie rolls, roast beef (sliced leftover roast), provolone cheese, salted butter, au jus mix, sea salt, soy sauce, Worcestershire sauce, onion slices
• Cooking Method: oven baked, stovetop
• Nutrients: great source of protein with 40g per serving
• Cooking Time: 5 minutes prep time, 15 minutes cook time
• Pairs well with: chips, fries, potato wedges, salads
• Special Equipment Needed: small saucepan, whisk, 9×13-inch baking dish, sheet pan, pastry brush

WHAT TO MAKE NEXT: If you love dipping sandwiches in sauce then you’ll love our Easy Baked Cheesy Meatball Sub Sandwich. This meatball stuffed sandwich bake is cheesy and full of flavor and tastes divine dipped into marinara sauce.

Instructions

This section shows how to cook a classic French dip sandwich in the oven, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

PREPARE: Firstly, heat oven to 400ºF.

PREPARE SANDWICHES: While the au jus is cooking, layer ¼ lb of beef and 2 slices of cheese inside each roll. Additionally, you can spread a little worcestershire sauce on your roll and add onion slices, if you like. Afterwards, place rolls into a baking dish. Then, brush melted butter onto the top of each roll. Add a sprinkle of salt on top, if you prefer.

BAKE: Then place rolls in the oven on the center rack. Cook for 5-6 minutes or until the tops of the rolls are golden and slightly crispy.

FINISH AND SERVE: When au jus is slightly thickened, remove from heat. Afterwards, pour into 4 small dipping bowls. Finally, serve sandwiches with au jus.

WHAT TO MAKE NEXT: If you love tender and juicy pot roast then you’ll love our Dutch Oven Pot Roast Recipe. This slow cooked, rich and melt in your mouth pot roast tastes delicious and its leftovers work amazing for French Dip Sandwiches.

How To Store

Refrigerate: French dip sandwiches are best eaten fresh. However, you can wrap up cooled and undipped sandwiches in plastic wrap or aluminum foil. Then keep them in the refrigerator until the next day. Store prepared au jus gravy leftovers in a separate airtight container or ziploc bag in the fridge for 3-4 days.

Freeze: Firstly make sure your au jus gravy has cooled completely. Then transfer it to a freezer safe container or freezer bag and store in the freezer for up to 6 months. For easy portion control, we recommend freezing the au jus sauce first in an ice cube tray. As soon as the gravy cubes are solid, move them to a freezer-safe bag for longer storage in the freezer.

Defrosting: A great way to thaw au jus sauce is in the refrigerator overnight.

How To Reheat

Reheat defrosted au jus gravy in a saucepan on the stove or in a covered microwave save dish in the microwave. Additionally you can reheat your sandwiches in the microwave, oven or air fryer.

Common Questions

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Easy French Dip Sandwich in the Oven

Crispy sandwiches with sliced beef, melty cheese and a delicious au jus dipping sauce.

Course dinner, Main Dish

Cuisine American

Keyword french dip sandwich recipe, french dip sandwich, oven baked, french dips, the best french dip sandwich recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 sandwiches

Calories 494kcal

Author Andrea + Stef

Equipment

• small saucepan
• whisk
• baking dish
• pastry brush

Ingredients

• 4 hoagie rolls
• 1 lb roast beef or sliced leftover roast
• 8 slices provolone cheese
• 2 tablespoon salted butter melted
• 5 tablespoon au jus mix or 1 packet
• 2 cups water or beef drippings

Optional Ingredients:

• ½ teaspoon sea salt flakes
• dash of soy sauce
• Worcestershire sauce
• onion slices

Instructions

• Preheat the oven to 400ºF.
• In a small saucepan over medium heat, combine water and homemade au jus mix. Whisk until liquid begins to boil.
  
• Lower temperature and simmer for 15 minutes or until gravy is slightly thickened. Optional: Add a dash of soy sauce to your au jus.
  
• While the au jus is cooking, layer ¼ lb of beef and 2 slices of cheese inside each roll.
  
• Optional: spread a little worcestershire sauce on your roll and add onion slices under the cheese slices.
• Place rolls into a baking dish.
• Brush melted butter onto the top of each roll. Optional: sprinkle each with a little salt.
  
• Place in the oven on the center rack. Cook for 5-6 minutes or until the tops of the rolls are golden and slightly crispy.
  
• When au jus is slightly thickened, remove from heat. Pour into 4 small dipping bowls.
• Serve sandwiches with au jus.
  

Nutrition

Calories: 494kcal | Carbohydrates: 34g | Protein: 40g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 2689mg | Potassium: 372mg | Fiber: 1g | Sugar: 5g | Vitamin A: 509IU | Vitamin C: 51mg | Calcium: 617mg | Iron: 13mg

The post Easy French Dip Sandwiches In The Oven appeared first on Family Dinners.

Why You’ll Love This

• Notable: incredibly tender and juicy slow cooker sirloin tip roast with flavorful gravy and potatoes and carrots cooked to perfection
• Main Ingredients: red potatoes, carrots, onion, olive oil, tri-tip roast, canola oil, beef broth, garlic, Worchestershire sauce, cornstarch and spices
• Cooking Method: Crockpot
• Nutrients: amazing source of protein with 53g per serving
• Cooking Time: 15 minutes of prep time, 2.5-8 hours cook time
• Pairs well with: crusty bread, salad, broccoli, green beans, cauliflower or Brussels sprouts
• Diets: gluten free, dairy free
• Special Equipment Needed: slow cooker, small bowl, large skillet, wooden spoon, strainer, knife and cutting board, instant read thermometer

WHAT TO MAKE NEXT: For a fun twist on a traditional roast, try Stef’s Mississippi Pot Roast. By adding some ranch dressing mix and pepperoncinis, this juicy roast is simply bursting with flavor.

Instructions

This section shows how to cook tri-tip roast with vegetables in the slow cooker, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

SEASON AND SEAR MEAT: Make the tri-tip rub by combining the dried thyme, rosemary, salt and pepper in a small bowl. Then rub it into the whole roast. Afterwards, heat 2 tablespoons of canola oil in a large skillet set over medium-high heat. Quick sear the roast for 2 minutes on all sides. Then place the roast on top of the vegetables in the slow cooker.

PREPARE COOKING JUICES: Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the spices and Worcestershire sauce. Then bring to a simmer, before pouring over the roast in the slow cooker.

SLOW COOK: Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions for the roast.

OPTIONAL GRAVY: After removing the roast, potatoes and carrots to a platter, place a fine mesh strainer over a sauce pot. Then pour the juices from the crockpot into the strainer and discard leftovers from the strainer. Heat the cooking liquid over medium high heat on the stove. Make a cornstarch slurry. When juices are simmering, slowly whisk in the slurry to make a gravy and cook for 3-5 minutes until thickened.

FINISH: Finally slice tri-tip and pour gravy over the top of the vegetables and serve.

WHAT TO MAKE NEXT: If you love tender beef with flavorful gravy then you’ll love our Instant Pot Beef Tips. The beef in this comfort food dinner falls apart in your mouth and the rich brown gravy with mushrooms and onions is the perfect pairing.

How To Store

Refrigerate: Store leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days. Additionally, you can cover plated leftovers with plastic wrap, cling wrap or aluminum foil, for example. Put uneaten crockpot tri-tip roast with vegetables into the fridge no later than 2 hours after cooking.

Freeze: After the slow cooker roast and vegetables have cooled completely, transfer leftovers to a freezer-safe container or freezer bag and freeze for up to 3 months.

Defrosting: The best way to thaw leftover tri tip roast with vegetables is overnight in the refrigerator.

How To Reheat

Reheat tri tip roast leftovers in the microwave.

Common Questions

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Slow Cooker Tri-Tip Roast Recipe With Vegetables

Incredibly tender meat with flavorful gravy and perfectly cooked potatoes and carrots. A perfect Sunday roast the entire family will love.

Course Main Dish

Cuisine American, Italian

Diet Gluten Free, Low Lactose

Keyword crockpot tri tip roast recipe, slow cooker tri tip roast recipe, slow cooker tri tip roast with vegetables, tri tip roast in the crockpot

Prep Time 15 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 15 minutes minutes

Servings 4 servings

Calories 679kcal

Author Andrea + Stef

Equipment

• crockpot
• large skillet
• wooden spoon
• strainer
• meat thermometer

Ingredients

Vegetable Ingredients

• 1½ lbs baby red potatoes cut in half
• 4 large carrots peeled and cut into 1-inch pieces
• 1 large onion cut into chunks
• 2 tablespoon olive oil
• 2 teaspoon Italian seasoning
• 1 teaspoon salt

Tri-Tip Roast Ingredients

• 2 lbs tri-tip roast
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• 1 teaspoon salt
• 2 tablespoon canola oil or other high heat oil

Sauce Ingredients

• 2 cups beef broth
• 4 cloves of garlic minced
• 2 tablespoon dried onion flakes
• ¼ teaspoon dried parsley flakes
• ⅛ teaspoon paprika
• ⅛ teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce

Optional Slurry

• 2 tablespoon water
• 2 tbsp cornstarch

Instructions

• In a large slow cooker, arrange the potatoes, carrots, and onion. Drizzle the vegetables with 2 tablespoons of olive oil and sprinkle with the Italian seasoning and 1 teaspoon salt. Gently toss to coat.
  
• Make the tri-tip rub in a small bowl. Combine the dried thyme, rosemary, salt and pepper.
  
• Then rub it into the tri-tip roast.
  
• Afterwards, heat 2 tablespoons of canola oil in a large cast-iron skillet set over medium-high heat. Sear the roast for 2 minutes on all sides.
  
• Place the roast on top of the vegetables in the slow cooker.
  
• Add the minced garlic to the skillet, then pour in ½ cup of broth and scrape the browned bits off the bottom with a wooden spoon. Stir in the remaining broth, as well as the onion flakes, dried parsley, celery seed, paprika, pepper and Worcestershire sauce.
  
• First bring to a simmer, then pour over the roast in the slow cooker.
  
• Cover and cook on low for 6 to 8 hours or on high for 2.5 hours. Remove from the crockpot when potatoes and carrots are fork tender. See notes for internal temperature suggestions.
• Remove the roast, potatoes and carrots to a platter.
  
• Optional: Make a gravy. Place a fine mesh strainer over a sauce pot. Pour the juices from the crockpot into the strainer. Discard spices leftover in the strainer. Heat the saucepan with the juices over medium high heat on the stove. Make a cornstarch slurry. Mix together 2 tablespoons of water and 2 tablespoons of cornstarch. When juices are simmering, slowly whisk in the slurry to make a gravy. Cook for 3-5 minutes until gravy is thickened.
• Slice tri-tip and pour gravy over the top of the vegetables and serve.
  

Notes

• Potatoes and carrots will take longer to cook than the tri-tip if they are too large.
• Due to the nature of this cut, the tri-tip temp, when cooked, is similar to that of a steak. Cook to 130 to 135 °F for medium rare, 135 to 145 °F for medium, 145°F to 155°F for medium well.
• Slice a tri tip against the grain.
• Tri tip is great for making sandwiches because you can get nice slices of meat.

Serving

Serve with a side salad, crusty bread, broccoli, green beans, cauliflower or brussels sprouts

Nutrition

Calories: 679kcal | Carbohydrates: 44g | Protein: 53g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.03g | Cholesterol: 147mg | Sodium: 1861mg | Potassium: 1907mg | Fiber: 6g | Sugar: 8g | Vitamin A: 10236IU | Vitamin C: 24mg | Calcium: 143mg | Iron: 6mg

The post Slow Cooker Tri-Tip Roast Recipe With Vegetables appeared first on Family Dinners.

Why You’ll Love This

• Notable: perfectly cooked juicy sausages with crisp skin that are evenly browned all around
• Main Ingredients: sausage
• Cooking Method: air fryer
• Nutrients: low carb with 17g protein per serving
• Cooking Time: 12 minutes
• Pairs well with: fries, potato wedges, salads, crusty white bread
• Diets: keto friendly, gluten free, dairy free
• Special Equipment Needed: air fryer, instant read thermometer

WHAT TO MAKE NEXT: If you love this easy sausage recipe, try our Sausage Breakfast Pizza. Made with pizza dough, your favorite pizza sauce, cheese, sausage, and egg, this is the perfect weekend brunch recipe. 

Instructions

This section shows how to cook sausages in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

COOK: Cook sausages for 8-10 minutes at 400°F. Then, flip the sausage, and cook for an additional 3-5 minutes or until the internal temperature reaches 160 degrees on a meat thermometer.

SERVE: Finally, remove from the air fryer. Serve.

WHAT TO MAKE NEXT: If you love everything sausage then you’ll love our Rotel Dip with Sausage. You only need 3 ingredients to make this super easy, cheesy and absolutely delicious dip.

How To Store

Refrigerate: Let easy air fryer sausages cool completely, before transfering them to an airtight container or ziploc bag. Additionally you can put the sausages on a clean plate and cover them with aluminum foil. Then store in the refrigerator for up to 3 days.

Freeze: You can freeze cooked juicy air fryer sausage in an airtight, freezer safe container or freezer bag for up to 3 months.

Defrosting: Thaw in the fridge overnight.

How To Reheat

Reheat in the microwave or in the air fryer for a couple of minutes until heated through.

Common Questions

Print

How to Cook Sausages in the Air Fryer

Perfectly cooked sausages that are quick and easy to make in the air fryer.

Course breakfast, Main Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword air fryer sausage, how to cook sausage in the air fryer, sausage in air fryer, sausage links in air fryer

Prep Time 1 minute minute

Cook Time 12 minutes minutes

Total Time 13 minutes minutes

Servings 4 servings

Calories 345kcal

Author Andrea + Stef

Equipment

• Air Fryer
• kitchen tongs

Ingredients

• 1 lb sausage 4 links, raw in casing

Instructions

• Spray air fryer basket or tray with non-stick cooking spray.
• Place the sausage in the basket or on the rack leaving space between the links. Do not overcrowd. If your air fryer is not large enough, cook in batches.
  
• Cook the sausage for 8 minutes at 400°F. Flip the sausage, and cook for an additional 3-5 minutes or until the internal temperature reaches 160 degrees on an instant read thermometer.
  
• Remove from the air fryer. Serve.
  

Notes

How To Store

Refrigerate: Let easy air fryer sausages cool completely, before transfering them to an airtight container or ziploc bag. Additionally you can put the sausages on a clean plate and cover them with aluminum foil. Then store in the refrigerator for up to 3 days.

Freeze: You can freeze cooked juicy air fryer sausage in an airtight, freezer safe container or freezer bag for up to 3 months.

Defrosting: Thaw in the fridge overnight.

How To Reheat

Reheat in the microwave or in the air fryer for a couple of minutes until heated through.

Nutrition

Calories: 345kcal | Protein: 17g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 721mg | Potassium: 281mg | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

The post How To Cook Sausage In The Air Fryer appeared first on Family Dinners.

Why You’ll Love This

• Notable: tender meat marinated in a delicious blend of spices with extra crunchy skin
• Main Ingredients: chicken legs, brown sugar, canola oil, salt, pepper and spices
• Cooking Method: air fryer
• Nutrients: good source of protein with 21g per serving
• Cooking Time: 5 minutes prep time, 1 hour marinating time, 20 minutes cooking time
• Pairs well with: potato sides, rice, roasted vegetables, salads
• Diets: keto friendly, gluten free, dairy free
• Special Equipment Needed: air fryer, ziploc bag, kitchen tongs, instant read thermometer

WHAT TO MAKE NEXT: If you loved this air fry chicken legs recipe, try Stef’s Southern Fried Chicken. You’ll love it because it comes out juicy and crispy and it only needs a few easy steps and ingredients. 

Instructions

This section shows how to cook juicy chicken legs in the air fryer, with step-by-step photos and details about the technique. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below.

MARINATE: Then add all dry ingredients to a large zip top bag and shake to mix well. Add raw chicken and oil to the spice mixture and shake until the whole chicken is coated. Afterwards, let chicken marinate in the refrigerator for at least 1 hour, or up to 24 hours. Alternatively, you can use a large bowl to marinate the chicken as well.

COOK: Spray air fryer basket with non-stick cooking spray. Then, add chicken to the air fryer in a single layer and cook at 380°F for 20-25 minutes, turning chicken halfway through.

SERVE: Using a digital meat thermometer, make sure the internal temperature of these crispy chicken legs has reached at least 165 degrees F before serving.

WHAT TO MAKE NEXT: In case your children don’t like eating drumsticks, combine this easy weeknight meal with a batch of Air Fryer Chicken Nuggets. They are crispy and golden brown on the outside and tender on the inside.

Make Ahead

You can in fact prepare the marinade and coat the chicken up to 24 hours before cooking. The meat will be even more delicious with a couple of extra hours in the marinade. However, we do not recommend cooking the drumsticks ahead of time. They are best with extra crispy skin right out of the air fryer.

Oven Baked Chicken Legs

In case you do not own an air fryer you can also make this scrumptious and easy dinner recipe in the oven. Simply preheat the oven to 400ºF. Then place the marinated chicken legs on a lined baking sheet and cook for 40-45 minutes in the oven. Make sure they reach a minimum internal temperature of 165ºF before serving.

How To Store

Refrigerate: Store air fryer chicken leg leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Air fry chicken drumsticks are best eaten fresh. However, you can freeze them in an airtight and freezer-safe container or freezer bag for up to 3 months. We do recommend freezing uncooked chicken legs rather than cooked ones.

Defrosting: A great way to defrost is in the refrigerator overnight.

How To Reheat

You can reheat leftover air fryer drumsticks in the microwave or in the air fryer.

Common Questions

Print

The Best Crispy Chicken Legs Recipe in the Air Fryer

Amazingly flavorful chicken marinated in a perfect blend of spices. It combines crunchy skin and juicy meat and goes with all your favorite sides.

Course Appetizer, Main Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword air fryer chicken, air fryer drumsticks, cooking chicken legs in air fryer, crispy air fried chicken legs, crispy chicken drumsticks

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinade Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 6 sevings

Calories 325kcal

Author Andrea + Stef

Equipment

• Air Fryer
• kitchen tongs
• instant read thermometer

Ingredients

• 6 chicken legs
• 3 tablespoon brown sugar
• 1 teaspoon sea salt
• ½ tsp ground black pepper
• 1 teaspoon ground mustard
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ¼ tsp cayenne pepper
• 1 tbsp canola oil

Instructions

• Rinse drumsticks under some cold water and pat dry with paper towel.
• Add all dry ingredients to a large zip top bag and shake to mix well. Add chicken to bag with oil and shake until all the chicken is coated.
  
• Let chicken marinate in refrigerator for at least 1 hour, up to 24 hours.
  
• Spray air fryer with non-stick cooking spray. Add chicken to the air fryer and cook at 380°F for 20-22 minutes, turning chicken halfway through.
  
• Make sure the internal temperature of the chicken has reached at least 165°F before serving.
  

Notes

How To Store

Refrigerate: Store air fryer chicken leg leftovers in an airtight container or ziploc bag in the refrigerator for up to 3 days.

Freeze: Air fry chicken drumsticks are best eaten fresh. However, you can freeze them in an airtight and freezer-safe container or freezer bag for up to 3 months. We do recommend freezing uncooked chicken legs rather than cooked ones.

Defrosting: A great way to defrost is in the refrigerator overnight.

How To Reheat

You can reheat leftover air fryer drumsticks in the microwave or in the air fryer.

More Chicken Recipes

• Air Fryer Boneless Skinless Chicken Thighs
• Creamy Chicken Breast Bake
• Caprese Stuffed Chicken Breast
• Air Fryer Lemon Chicken Thighs

Nutrition

Calories: 325kcal | Carbohydrates: 7g | Protein: 21g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 498mg | Potassium: 293mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 318IU | Vitamin C: 0.4mg | Calcium: 21mg | Iron: 1mg

The post The Best Crispy Chicken Legs Recipe in the Air Fryer appeared first on Family Dinners.