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.

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.

This super yummy mild pico de gallo salsa is one of the easiest but most rewarding recipes you have ever made. Even though, it takes only 10 minutes to make, this chunky salsa enhances the flavor of pretty much all your favorite Mexican food. We love serving this vegan, low-calorie, and nutritious salsa with tortilla chips and guacamole as an appetizer or party snack. However, it is also the most amazing topping for tacos, burritos, fajitas, nachos and more.

All you need is a knife and a cutting board to make this mouthwatering tomato and pepper salsa.

What is Pico de Gallo?

Pico de gallo is a simple, chunky Mexican salsa made from chopped fresh tomatoes, jalapeño peppers, and onion, seasoned with lime juice, salt and cilantro. This Mexican staple does not contain much liquid, which is the main difference to regular salsa. Salsa is often more saucy and blended in a food processor.

Why You’ll Love This

• Notable: fresh salsa that is chunky, flavorful and tastes wonderful on any Mexican dish
• Main Ingredients: tomatoes, jalapeño pepper, onion, garlic, lime juice, cilantro, sea salt
• Cooking Method: no bake
• Nutrients: even though it’s a low calorie food, it is packed with vitamin C and potassium
• Cooking Time: 10 minutes prep time
• Pairs well with: tortilla chips, tacos, burritos, and all your favorite Mexican dishes
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: large bowl, knife and cutting board

Ingredients

You may have all of these ingredients for this chunky salsa 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 mild pico de gallo recipe you might want to read the possible variations before deciding on your ingredients.

Pico De Gallo Ingredients

• 3 Roma tomatoes or plum tomatoes (seeded and diced, about 1-1 ½ cups)
• 1 jalapeño pepper (minced)
• ½  small white onion (diced, about ½ cup)
• 1 clove garlic (minced, about 1 teaspoon)
• 2 tablespoon fresh lime juice (1-2 limes)
• 2 tablespoon cilantro (chopped)
• ½ tsp sea salt or kosher salt

Variations and Substitutions

Tomatoes: It is vital to use ripe, red tomatoes to make pico. If the tomatoes are not ripe they don’t have much flavor and therefore lead to bland pico de gallo. We like using Roma or plum tomatoes.

Jalapeño: Jalapeños can vary in hotness. We recommend tasting a small bit of your pepper to see how hot it is. This way you can make sure your pico isn’t getting too spicy. If you like a spicier salsa, you can add some of the jalapeño seeds as well as some black pepper.

White onion: You can substitute red onion or use the white parts of green onions (scallions) instead of white onion.

Cilantro: If you really love cilantro you can add up to a ¼ cup of cilantro to this mild salsa.

You can get very creative with pico de gallo and vary the flavor by adding a number of other delicious fruits or vegetables, such as

• avocado
• corn
• mango
• pineapple
• strawberries
• peaches

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

Instructions

This section shows how to cook fresh pico de gallo, 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.

COMBINE INGREDIENTS: Firstly, add tomatoes, jalapeño, onion, garlic, lime juice, cilantro and 1 teaspoon salt to a bowl.

TOSS: Then stir to mix well. Afterwards, let your pico rest in the fridge for 10 minutes to develop its great flavor.

SERVE: Finally, serve with chips and guacamole or as a topping for your favorite Mexican dishes.

WHAT TO MAKE NEXT: If you love homemade tacos then you’ll love our Ground Beef Taco Filling. This scrumptious and keto friendly taco meat is the perfect combination of juicy beef, creamy refried beans and fresh salsa.

Make Ahead

Although, pico is best when eaten fresh, it keeps well in the fridge. You can prepare chopped salsa up to 3 days ahead of time. Save in an airtight container for freshness.

Andrea says….

I love pico. We eat it with our homemade chicken taquitos all the time. Delicious!

Recipe Tips

Follow these tips to make the best copycat chipotle pico de gallo.

• Tip: For best flavor use red ripe tomatoes. Avoid mushy tomatoes or underripe ones. Unripe tomatoes are hard and lack flavor. If your tomatoes are flavorless your salsa will also turn out bland.
• Tip: Use freshly cut onion.
• Tip: Taste your pico and adjust ingredients and seasonings if necessary.
• Tip: Let you chunky salsa rest in the fridge for at least 10 minutes before serving to allow the flavors to blend.

What To Serve With Mild Pico De Gallo Salsa

We love to eat chunky pico de gallo all by itself with tortilla chips. But sometimes you need to serve it as part of a meal. Try one of these delicious recipes:

Appetizers: Use this best chunky salsa recipe for making Loaded Beef Nachos or Easy 7 Layer Dip.

Main Courses: Serve this pico de gallo salsa with all your favorite Mexican food such as Crockpot Chipotle Chicken Tacos, Fried Fish Tacos, Chipotle Chicken Burrito Bowls, Sheet Pan Chicken Fajitas, Easy Ground Beef Taco Casserole and Instant Pot Carnitas.

Other Mexican Condiments: Pair this mild salsa with homemade Guacamole, Queso Blanco,or Cilantro Lime Sour Cream.

Sides: We love serving Mexican dishes with homemade Air Fryer Taco Shells, Cilantro Lime Rice or Mexican Rice.

• 

  Chipotle Chicken Burrito Bowl

• 

  Easy Guacamole Recipe (No Onion)

• 

  Instant Pot Mexican Rice

• 

  Crock Pot Chipotle Chicken Tacos

How To Store

Refrigerate: While pico de gallo is best eaten fresh, you can store it in an airtight container or ziploc bag in the fridge for up to 3 days. It might get a bit soupy as the tomatoes release their juices, so you might have to drain the extra liquid after 1-2 days in the fridge.

Freeze: We do not recommend freezing leftover chunky tomato salsa, because it would lose its texture.

More Salsa Recipes

If you love this fresh homemade chunky salsa then you’ll also love our other easy recipes for amazing salsa, such as salsa recipe with canned tomatoes, mango salsa or Stef’s salsa verde.

• 

  Mango Habanero Salsa Recipe

• 

  Salsa Recipe with Canned Tomatoes

Common Questions

Lots of people don’t like cilantro. Are there any substitutes I can use?

While cilantro is the herb of choice in most Mexican dishes, there are some alternatives for people who are not so fond of its flavor. Have you tried chopped basil, parsley, oregano or mint, for example? Moreover, you can also leave out the herb altogether.

Is chunky salsa healthy?

Yes. Pico is a mixture of chopped fresh vegetables and fruit (Tomatoes are technically a fruit.) that is full of nutrients and great for a low calorie diet.

What can I use this easy copycat chipotle pico de gallo recipe on?

There are endless possibilities on how to use fresh salsa. We love serving it with beef tacos, fish tacos, burritos, nachos, taquitos, fajitas, or as a dip alongside guacamole and tortilla chips.

How do I get the most juice out of citrus fruits?

Use a citrus juicer, to get the most juice out of a lime. If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. These methods work the same when it comes to lemons and lemon juice.

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Mild Pico de Gallo Salsa (Chipotle Copycat Recipe)

Learn how to make authentic pico de gallo with this easy recipe. This super yummy chunky salsa goes with so many Mexican dishes.

Course condiment, side, Side Dish, Vegetable

Cuisine American, keto, Mexican, vegan, vegetarian

Keyword authentic pico de gallo, chunky salsa, chunky salsa recipe, how to make pico de gallo, pico de gallo, recipe for pico de gallo

Prep Time 10 minutes minutes

Refrigeration Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2 cups

Calories 36kcal

Author Andrea + Stef

Equipment

• knife and cutting board

Ingredients

• 3 Roma or Plum tomatoes seeded and diced (about 1-1½ cups)
• 1 jalapeño minced
• ½ small white onion diced (about ½ cup)
• 1 clove of garlic minced (about 1 teaspoon)
• 2 tablespoon lime juice (1-2 limes)
• 2 tablespoon cilantro chopped
• ½ teaspoon sea salt

Instructions

• Combine tomatoes, jalapeño, onion, garlic, lime juice, cilantro and salt.
  
• Stir to mix well.
  
• Refrigerate for 10 minutes before serving.
  

Notes

• Use fresh ripe tomatoes for best results.
• Use freshly cut onion.
• Use a citrus juicer to get the most juice out of a lime.If you don’t have one, here are some tips for getting the most juice. Roll the lime between your palm and the counter to squish a little before cutting it to juice it. Cut your lime into 8 wedges, then squeeze to get juice. 

Serving Suggestions:

• Serve with chips and guacamole.
• Serve with Mexican Rice and Refried Beans or Black Beans.
• Serve on Carnitas Tacos or Chipotle Chicken Tacos or Fish Tacos.
• Serve on 7 Layer Dip

Nutrition

Calories: 36kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 588mg | Potassium: 304mg | Fiber: 2g | Sugar: 4g | Vitamin A: 885IU | Vitamin C: 28mg | Calcium: 22mg | Iron: 1mg

The post Mild Pico de Gallo Salsa (Chipotle Copycat Recipe) appeared first on Family Dinners.

What is Italian Seasoning?

Italian seasoning is a blend of dried herbs and spices that can be used in many of your favorite Italian inspried recipes. Even though its name suggests an Italian origin, Italian seasoning is not really common in Italy. It is in fact more of an Italian American staple. Traditionally its key ingredients are aromatic herbs such as marjoram, basil, rosemary, thyme, sage, parsley or oregano, for example. Additionally flavorful spices such as garlic powder, onion powder, black pepper or cayenne pepper are also added to give it its distinct flavor. It is the best alternative to fresh herbs.

Why You’ll Love This

• Notable: flavorful blend of Italian herbs and spices that adds immense flavor to pizza, pasta sauces, salad dressings and more
• Main Ingredients: majoram, rosemary, basil, thyme, parsley, garlic powder, sage
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: pizza, calzones, Italian meatballs, pasta dishes, salads
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: mixing bowl, small whisk

WHAT TO MAKE NEXT: If you loved this flavor packed Italian spice blend recipe, use it for our Air Fryer Pizza Bites. These fluffy and delicious pepperoni pizza bites are super easy to make and will sure impress every pizza lover in your life.

Instructions

This section shows how to make Italian seasoning substitute, 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.

WHAT TO MAKE NEXT: If you love Italian inspired juicy and tender chicken then you’ll love our Air Fryer Boneless Skinless Chicken Thighs. This easy chicken dish is rubbed with olive oil, Italian seasoning and spices, then cooked to perfection in the air fryer.

How To Store

Room Temperature: In case you are not using your substitute for Italian seasoning right away, store your mix of herbs in an airtight container, ziploc bag, spice jar or other tightly sealed container until ready to use. We recommend keeping your Italian seasoning mix in a dry place such as a spice rack or a dark place such as a spice cabinet. If the spices you used for this recipe were fresh, this blend of Italian herbs will last for a long time. Even up to 2 years.

Common Questions

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Italian Seasoning Substitute

Amazing herb blend that combines all your favorite Italian flavors. It tastes great with pizza, pasta and many other Italian dishes.

Course recipe staple

Cuisine American, Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword homemade Italian spice blend, replacement for Italian seasoning, substitute for Italian seasoning, substitute Italian seasoning

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 23kcal

Author Andrea + Stef

Equipment

• small mixing bowl
• small whisk

Ingredients

• 2¼ teaspoon dried marjoram
• 2¼ tsp dried rosemary
• 2¼ teaspoon dried basil
• 2¼ teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon dried sage

Instructions

• Combine ingredients in a small bowl.
  
• Stir together to combine. Pour into a small container with an airtight lid. Close the lid and label.
  

Nutrition

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 123mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 105mg | Iron: 5mg

The post Italian Seasoning Substitute 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.

What is Taco Seasoning?

This Mexican inspired spice blend consists of chili powder, cumin, onion powder, garlic powder, paprika, dried oregano, salt and black pepper. For a spicy seasoning, cayenne pepper, red pepper flakes or spicy chili powder are added. Even though it is called taco seasoning, this flavorful spice blend can be used in many dishes. Season fajitas, chili, burritos as well as Mexican inspired casseroles and bakes with traditional taco spice.

Why You’ll Love This

• Notable: this is the absolute best taco seasoning that will take your favorite taco recipe to the next level, it’s ready in only 5 minutes and you can make it as mild or spicy as you like
• Main Ingredients: chili powder, ground cumin, onion powder, garlic powder, paprika, dried oregano, salt, black pepper, cayenne pepper (optional)
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: taco meat, Mexican casseroles, fajitas, chilis
• Diets: keto friendly, gluten free, dairy free, vegetarian, vegan
• Special Equipment Needed: small bowl, small whisk

WHAT TO MAKE NEXT: If you love this amazing taco seasoning mix recipe, try our Air Fryer Taco Stuffed Pasta Shells. Carnitas and cheese stuffed into tender pasta shells and cooked in an air fryer to crispy, flavor-bursting perfection.

Instructions

This section shows how to make this mild or spicy homemade taco seasoning mix, 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.

WHAT TO MAKE NEXT: If you love Mexican inspired dishes then you’ll love our Easy Ground Beef Taco Casserole. It is everything you love about tacos in a quick and easy Mexican lasagna with ground beef.

How To Store

Room Temperature: In case you are not using your substitute for taco seasoning right away, store your own spice blend in an airtight container, ziploc bag, small mason jar, spice jar or other tightly sealed container until ready to use. We recommend keeping your own taco mix in a dry place such as a spice rack or a dark place such as a spice cabinet or spice drawer. If the spices you used for this recipe were fresh, the diy taco seasoning mix will last for up to 6 months.

Common Questions

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Homemade Taco Seasoning Mix (Mild or Spicy)

Amazingly delicious taco spice that can be made mild or spicy and will add immense flavor to your taco meat.

Course recipe staple

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword homemade taco seasoning, replacement for taco seasoning packet, substitute for taco seasoning, taco seasoning substitute

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3 tablespoons

Calories 16kcal

Author Andrea + Stef

Equipment

• small bowl
• small whisk

Ingredients

• 2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 tsp garlic powder
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ tsp black pepper

Optional:

• ½ teaspoon cayenne pepper or chipotle powder

Instructions

• Combine all ingredients in a mixing bowl.
  
• Whisk together until evenly combined. Then use immediately or store in an airtight container for up to 6 months.
  

Notes

This recipe makes about 2½ tablespoons of homemade taco seasoning mix, which equals approximately one packet. 

To Use: Cook meat (ground beef, chicken, steak) in a skillet. Add ¼ cup of water and 1 serving of taco seasoning. Stir to combine over medium heat for a few minutes until the meat is coated.

Nutrition

Calories: 16kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 412mg | Potassium: 77mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 606IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 1mg

The post Homemade Taco Seasoning Mix (Mild or Spicy) appeared first on Family Dinners.

What is Onion Soup Mix?

This beefy onion mix for soup and dips consist of only a few household staples, such as onion flakes, beef bouillon granules, onion powder, paprika, garlic powder, pepper and celery seed. It can be used to make delicious onion soup or mixed with a container of sour cream for amazing French onion dip.

Why You’ll Love This

• Notable: flavorful and versatile beefy onion soup mix that makes delicious soup, dip and more
• Main Ingredients: onion flakes, powdered beef bouillon granules, onion powder, paprika, garlic powder, black pepper, celery seed
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: crusty white bread, cheesy bread, salad
• Diets: keto friendly, gluten free (if used beef bouillon is gluten free)
• Special Equipment Needed: small bowl, small whisk

WHAT TO MAKE NEXT: If you loved this homemade onion soup mix recipe, try using it for our amazing Sour Cream And Onion Dip. You’ll love it because it only uses 2 ingredients and tastes great with vegetables and chips.

Instructions

This section shows how to make this homemade onion soup mix recipe, 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.

WHAT TO MAKE NEXT: If you love rich French onion flavor then you’ll love Stef’s French Onion Chicken Skillet. It is a delicious one-pan meal consisting of juicy chicken breasts nestled in rich and thick onion gravy, topped with melted cheese!

How To Store

Room Temperature: In case you are not using your substitute for onion soup mix right away, store your own spice blend in an air-tight container, ziploc bag, small mason jar, glass jar or other tightly sealed container until ready to use. We recommend keeping your own onion soup mix in a dry place such as a spice rack or a dark place such as a spice cabinet or spice drawer. If the spices you used for this recipe were fresh, the beefy onion dry soup mix will last for up to 6 months.

Common Questions

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Homemade Onion Soup Mix Recipe

Amazing onion soup mix without too much salt, additives or gluten. Great to make soup and dip.

Course Appetizer, recipe staple, soup

Cuisine American, keto

Diet Gluten Free

Keyword beefy onion soup mix recipe, copycat lipton onion soup mix recipe, homemade onion soup mix, how to make lipton onion soup mix, substitute for onion soup mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 80kcal

Author Andrea + Stef

Equipment

• small mixing bowl
• whisk

Ingredients

• ¼ cup onion flakes
• 2 tablespoon powdered beef bouillon granules
• ¼ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ tsp black pepper
• ½ teaspoon celery seed

Instructions

• In a small bowl, combine ingredients.
  
• Whisk to mix thoroughly. Store in an airtight container in a cool dry place for up to 6 months.
  

Nutrition

Calories: 80kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 2606mg | Potassium: 309mg | Fiber: 2g | Sugar: 7g | Vitamin A: 44IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1mg

The post Homemade Onion Soup Mix Recipe (Copycat Lipton Onion Soup Mix) appeared first on Family Dinners.

What is Au Jus Seasoning?

“Au Jus” is a French term meaning “with juice”. It refers to the flavorful drippings of a pot roast, that can be turned into a thin gravy by boiling them down or thickening them with a cornstarch slurry. With au jus seasoning mix you can make flavorful gravy even without roasting any meat. Serve au jus gravy with roasts, turkey, chicken or French dip sandwiches.

Why You’ll Love This

• Notable: amazing spice blend that can be used to whip up a quick scrumptious gravy for roasts, chicken, turkey or French dip sandwiches
• Main Ingredients: powdered beef granules, cornstarch, onion powder, dried parsley, ground black or white pepper, garlic powder
• Cooking Method: stovetop, no bake
• Cooking Time: 5 minutes prep time, 15 minutes cook time
• Pairs well with: French dip sandwiches, pot roast, pork roast, roast chicken, prime rib
• Diets: gluten free, dairy free
• Special Equipment Needed: small bowl, small whisk, small saucepan

WHAT TO MAKE NEXT: If you love this au jus seasoning mix recipe, try our easy oven-baked French Dip Sandwiches. You’ll love them because they are warm, comforting and absolutely delicious. And best of all, they are ready in only 20 minutes.

Instructions

This section shows how to make au jus mix, 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.

ADD WATER AND SPICES: In a small saucepan over medium-high heat, heat 2 cups of water or beef drippings leftover from cooking a roast. Then, add 5 teaspoons of the homemade au jus mix to the liquid and whisk until combined.

BOIL AND FINISH: Afterwards, bring to a boil then simmer for 15 minutes on low heat until it begins to thicken. Remove from heat and serve in a cup with a french dip sandwich.

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.

How To Store

Room Temperature: In case you are not using your substitute for au jus seasoning right away, store your own spice blend in an air-tight container, ziploc bag, small mason jar, spice jar or other tightly sealed container until ready to use. We recommend keeping your homemade au jus mix in a dry place such as a spice rack or a dark place such as a spice cabinet or spice drawer. If the spices you used for this recipe were fresh, the beef au jus seasoning mix will last for up to 6 months.

Refrigerate: Store prepared au jus gravy leftovers in an 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.

Common Questions

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Au Jus Seasoning Mix Recipe

Amazingly flavorful spice blend that makes the best French dip sauce and gravy in only minutes.

Course condiment, recipe staple

Cuisine American

Diet Gluten Free

Keyword au jus packet substitute, au jus recipe for French dip, au jus substitute, au just packet replacement, powdered au jus seasoning mix

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3 servings

Calories 33kcal

Author Andrea + Stef

Equipment

• small bowl
• whisk
• small saucepan

Ingredients

• 2 tablespoon powdered beef bouillon granules
• 2 tablespoon cornstarch
• 2 teaspoon onion powder
• 1 teaspoon dried parsley
• ⅛ teaspoon ground black or white pepper
• ⅛ teaspoon garlic powder

Instructions

• In a small bowl, combine ingredients.
  
• Whisk to mix thoroughly. Store in an airtight container in a cool dry place for up to 6 months.
  
• In a small saucepan over medium-high heat, heat 2 cups of water or beef drippings leftover from cooking a roast. Add 5 teaspoons of the homemade au jus mix to the liquid and whisk until combined.
  
• Bring to a boil then lower temperature to simmer for 15 minutes until it begins to thicken.
  
• Remove from heat and serve in a cup with a french dip sandwich.
  

Notes

Note: The color of your bouillon granules will determine the color of your gravy, if you don’t use beef drippings. If your bouillon is lighter or yellower your gravy will be yellower. It will still taste delicious!

Nutrition

Calories: 33kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 868mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.4mg | Calcium: 8mg | Iron: 0.1mg

The post Au Jus Seasoning Mix Recipe appeared first on Family Dinners.

What is Ranch Seasoning?

Ranch seasoning is the dry, powdered version of the popular salad dressing. It is traditionally a mixture of dried herbs and spices such as garlic powder, parsley, onion powder, dill, chives, salt, black pepper and tarragon. This spice blend can also be mixed with powdered buttermilk, however, the spice is then no longer vegan or dairy free. This pantry staple can be used as a substitute in recipes that call for a hidden valley ranch packet. Moreover, it’s a great seasoning for meat, veggies and even popcorn.

Why You’ll Love This

• Notable: incredibly flavorful ranch seasoning, that is easy to make and super versatile
• Main Ingredients: powdered buttermilk, garlic powder, dried parsley, onion powder, dried dill, dried chives, sea salt, ground black pepper, dried tarragon
• Cooking Method: no bake
• Cooking Time: 5 minutes prep time
• Pairs well with: dips, salad dressing, chicken, vegetables
• Diets: keto friendly, gluten free, vegetarian
• Special Equipment Needed: small bowl, small whisk

WHAT TO MAKE NEXT: If you love this homemade ranch seasoning recipe, try Stef’s Mississippi Pot Roast. You’ll love it because ranch seasoning and pepperoncinis add an unbelievable punch of flavor to this crockpot roast.

Instructions

This section shows how to make this ranch seasoning substitute recipe, 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 printable recipe card below.

WHAT TO MAKE NEXT: If you love zesty ranch flavor then you’ll love our Easy Homemade Ranch Dip. With only 3 ingredients, this dip is ready in only 5 minutes and can be served with chips and vegetables.

How To Store

Room Temperature: In case you are not using your ranch seasoning substitute right away, store your own homemade ranch spice blend in an airtight jar, ziploc bag, spice jar, mason jar or other tightly sealed container until ready to use. We recommend keeping your own ranch mix in a dry place such as a spice rack or a dark place such as a spice cabinet. If the spices you used for this recipe were fresh, this traditional ranch blend will last for up to 2 years.

Common Questions

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Homemade Ranch Seasoning Recipe

Dry ranch mix is easy to make and can be used in dips, salad dressing and much more.

Course recipe staple

Cuisine American

Diet Gluten Free, Vegetarian

Keyword homemade ranch seasoning, how to make ranch seasoning, ranch seasoning packet substitute, ranch seasoning substitute recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Calories 191kcal

Author Andrea + Stef

Equipment

• small bowl
• small whisk

Ingredients

• ¼ cup dry buttermilk powder
• 2 teaspoon garlic powder
• 2 teaspoon dried parsley
• 2 teaspoon onion powder
• 2 teaspoon dried dill
• 2 teaspoon dried chives
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried tarragon

Instructions

• Combine all ingredients in a small bowl.
  
• Whisk to mix all the seasonings together. Store in an airtight container in a cool, dry place.
  

Nutrition

Calories: 191kcal | Carbohydrates: 31g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 2500mg | Potassium: 996mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6954IU | Vitamin C: 70mg | Calcium: 511mg | Iron: 4mg

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