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Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!

reasons to make one pan cilantro lime chicken and rice

• One pan dinner. This is one of those convenient recipes where you can throw in all of your ingredients into a single pot – a superhero dinner recipe here to save your busy weeknights (and your dishwasher)! It doesn’t take up too much time in the kitchen either, leaving you with a cozy, comforting meal with all the fix-ins.
• Family-friendly dinner (and company-worthy). With less dishes and hands off time, this is a great family-friendly weeknight dinner, perfect for those picky eaters adding as many or as little desired toppings and garnishes.
• So much flavor. With perfectly seasoned golden brown, juicy chicken thighs (or breasts), the fresh lime juice, lime zest and cilantro takes the fluffy basmati rice to the next level of flavor town with all its zesty, refreshing goodness.
• Freezer-friendly. Cilantro lime chicken and rice is very freezer-friendly, great for meal prep and making weeknight meals even easier and quicker for weeks to come!

how to make one pan cilantro lime chicken and rice

1. Season the chicken (and marinate if time permits)
2. Sear the chicken until golden brown, set aside
3. Add seasonings + rice + chicken stock (return the chicken)
4. Simmer until all the liquid has been absorbed, the rice is tender and the chicken is cooked through to tender, juicy perfection
5. Add cilantro + lime juice to the rice, fluff with a fork and serve with chicken and desired toppings + garnishes

tips and tricks for success

• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for even heat distribution and a better sear.
• Work in batches. An overcrowded pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken.
• Rinse the rice prior to using. Using a fine mesh strainer, rinse the rice under cold water to remove any excess starch.
• Toast the rice. Toasting the rice beforehand will add a nutty richness to the rice. Watch out for burnt grains.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
• Let your meat rest. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
• Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
• Gently fluff. Fluff the rice using a fork to gently separate the grains without breaking them, never stirring. Stirring will lead to mushy rice.
• Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat the chicken in the oven at 350°F, covered in aluminum foil until warmed through.
• Freeze as needed. Cilantro lime chicken and rice is a dish that freezes very well, always freezing the chicken separately from the rice to preserve the texture and prevent sogginess.

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One Pan Cilantro Lime Chicken and Rice

Perfectly seasoned, juicy chicken with the fluffiest cilantro lime rice, all made in one pot. YES!

Servings 4 servings

Equipment

• Dutch Oven

Ingredients

• 2 tablespoons olive oil
• 1 ½ teaspoons chili powder
• ½ teaspoon ground cumin
• Kosher salt and freshly ground black pepper to taste
• 1 ½ pounds boneless, skinless chicken thighs
• 2 tablespoons unsalted butter
• 1 small onion diced
• 3 cloves garlic minced
• 1 ½ cups basmati or jasmine rice
• 1 tablespoon lime zest
• 3 cups chicken stock
• ⅓ cup chopped fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

• In a medium bowl, whisk together olive oil, chili powder, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Stir in chicken until well combined; set aside in the refrigerator for 30 minutes, if desired.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the Dutch oven in a single layer and cook until golden brown, about 4-5 minutes per side; set aside.
• Add onion, and cook, stirring occasionally, until tender, about 3-5 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Stir in rice and lime zest until rice is lightly toasted, about 1-2 minutes.
• Stir in chicken stock, scraping any browned bits from the bottom of the Dutch oven; season with salt and pepper, to taste. Return chicken to the Dutch oven in an even layer.
• Bring to a boil; cover, reduce heat and simmer until rice is tender and chicken is cooked through, reaching an internal temperature of 165 degrees F, about 15-20 minutes. Let stand 5 minutes.
• Remove chicken; add cilantro and lime juice to the rice, fluffing with a fork; season with salt and pepper, to taste.
• Serve chicken immediately with rice and desired toppings.

The post One Pan Cilantro Lime Chicken and Rice appeared first on Damn Delicious.

1

baked strawberries and cream french toast

I made this today on short notice for Father’s Day and what a hit it was from a baby to the Grandpas!

-Kathleen

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2

garlic herb carrots

I made these carrots for Easter and they were amazing!!! My whole family raved about them. I usually roast my carrots, but not anymore! Thanks for another stellar recipe!!!

-Jackie

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3

roasted leg of lamb

Very delicious I made this for Easter. It was amazing. !!!!!I will continue to make it at least once a month for my family.

-Rosa

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4

sheet pan scalloped potatoes

I made this for easter dinner yesterday and it was a HIT. Everyone was raving about it and said I “must” make it again. Thank you for the delicious side dish!

-Christie

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5

instant pot perfect hard boiled eggs

Perfect hard boiled eggs. Easy to peel, golden yokes. 6 minutes to perfection!
-LD

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6

hot cross buns

Soft, fluffy, flavorable. Never made my own and they are so good. Thanks!

-Chrissy

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7

easy brown sugar ham

This recipe was absolutely fantastic! Super easy and everyone RAVED about it!

-Stephanie

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8

strawberry baked brie

Another great dish. Made this for Easter brunch and it was a real hit. All the flavors came through. I was surprised how well the basil went with the strawberries. I never would have thought of it on my own.

-Susan

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9

sheet pan easter dinner

This was a hit with everyone, even the picky eaters. Doing it again this year, less stressful than my usual recipes and leaves more time to relax and enjoy the day. Thanks so much!

-Pat

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10

baked blueberry lemon french toast

This was the perfect treat for our family and was so good!
-Suzette

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11

the best classic deviled eggs

Excellent recipe! I made these for Easter and they loved them. Every recipe I’ve made from Damn Delicious has been top notch!

-Keri

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12

creamy potato gratin

I make a lot of cheesy potatoes and this is one of the easiest and most delicious recipes I’ve tried. Superb and fabulous!
-Beth

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13

garlic rosemary lamb chops

This recipe was damn delicious. My husband raved at how flavorful and tender the chops were. Will be making this again soon!

-Teresa

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14

ham and cheese scones

Every time I make these scones I’m amazed how delicious they are and easy to make. They turn out perfect every time.

-Terry

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15

roasted asparagus with parmesan and soft-boiled eggs

A great Spring recipe. Roasted asparagus is an easy dish and with the shaved Parmesan and eggs, almost a meal in itself. This will be on our Easter dinner table. Thank you!

-Sue

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16

glazed carrots

These are excellent. Perfect for a dinner party and Holiday meal. Used large carrots cut up and dried rosemary and thyme, no fresh herbs, and still came out amazing.

-Emily

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17

slow cooker holiday ham

This is a very easy and tasty recipe. The ham was so moist and the orange zest and marmalade gave it that sweet pungent tang. Thank you for an easy and fun recipe!

-Alphredo

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18

avocado deviled eggs

They were fantastic! The avocado added a creamy twist, and the bacon bits brought a perfect crunch. The lemon zest and cayenne pepper gave it a nice zing. It’s a delicious upgrade from the traditional deviled eggs, and I’ll definitely be making them again!

-Yashasavi

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19

ham and swiss sliders

Very quick, very very tasty, the butter Dijon relish makes it. Made exactly as is. Printed to keep. Perfect football food or anytime food really.

-Kim

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20

leftover hambone soup

This really is the best leftover ham bone soup! I’ve been making it for a few years now, usually just once a year after Easter. It’s top notch, with staple ingredients & also nutritious.

-Amanda

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With crumbled sausage, tomatoes, pillowy cheese tortellini + leafy greens in a velvety, creamy broth. SO GOOD!

It has been a very cold winter, and we are in dire need of some cozy, comforting goodness to warm us from the inside out right now. And this set-and-forget slow cooker tortellini soup really has it all – from crumbled Italian sausage to soft, pillowy three-cheese tortellini to sneaked-in leafy greens in the most velvety, creamy, tomato-brothy goodness. And the tortellini cooks oh-so-perfectly right in the crockpot.

reasons to make slow cooker tortellini soup

• Cold weather comfort food. Rain or shine, snow or sleet, winter or summer, this cozy bowl of tortellini soup always delivers. It is truly the best kind of hug-in-a-bowl.
• Dump-and-go crockpot dinner. This is what weeknight dreams are made of. You can brown the sausage and throw everything into a slow cooker in the morning for a dinner that basically cooks itself, coming home to a big bowl of comfort. No stress, no fuss, no mess.
• Freezer-friendly soup. Tortellini soup freezes so well for a quick, comforting meal any day of the week – ideal for meal prep, budget-friendly dinners and super chaotic, busy weeknights (not to mention, lazy weekends too!).

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end (prolonged cooking can cause the heavy cream to separate and become grainy), pouring very slowly to prevent curdling. Wanting a lighter soup? Substitute half and half or skip the heavy cream altogether.
• Store tortellini separately for leftovers. When planning for leftovers, store the cooked tortellini separately from the soup to prevent it from soaking up all the broth.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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Slow Cooker Tortellini Soup

With crumbled sausage, tomatoes, pillowy cheese tortellini + leafy greens in a velvety, creamy broth. SO GOOD!

Prep Time 15 minutes minutes

Cook Time 8 hours hours 5 minutes minutes

Total Time 8 hours hours 20 minutes minutes

Servings 6 servings

Equipment

• Cast Iron Skillet
• Slow Cooker

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage casing removed
• 3 cups chicken stock
• 1 (14.5-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 1 medium sweet onion diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 (3-inch) Parmesan rind optional
• Kosher salt and freshly ground black pepper to taste
• 1 (9-ounce) package refrigerated three cheese tortellini
• ½ bunch kale stems removed and leaves chopped
• ½ cup heavy cream
• 3 tablespoons chopped fresh basil
• ¼ cup shaved Parmesan

Instructions

• Heat olive oil in a large cast iron skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
• Place Italian sausage into a 6-qt slow cooker. Stir in chicken stock, diced tomatoes, tomato sauce, onion, garlic, Italian seasoning and Parmesan rind, if using; season with salt and pepper, to taste.
• Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
• Uncover and stir in tortellini, kale and heavy cream; cover and cook on high heat for an additional 20-30 minutes, or until tortellini is tender. Stir in basil; season with salt and pepper, to taste.
• Serve immediately, topped with Parmesan.

Video

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With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!

Everyone loves a good chili recipe, one that’s been simmering for hours on end in the slow cooker filling the house with all the best aromatic smells, just in time for game day or shoveling 10 inches of snow in the driveway. But have you tried a white chili instead? A white chili so creamy and dreamy with tender shredded chicken and soaked up white beans just swimming throughout? It’s a thing of beauty, folks. It really is.

reasons to make instant pot white chicken chili

• Ridiculously easy. Thanks to the Instant Pot, this white chicken chili will taste as if it has been simmering for hours on end. But all we really need to do is a quick sauté, add ingredients, press a button and let it do its magical thing.
• Creamy, dreamy goodness. With its velvety, rich, creamy broth, this is a recipe you will keep coming back to – perfect for big family get togethers, snow days, sick days or when you simply need a cozy, warm hug-in-a-bowl. The best part? This recipe does not use cornstarch or cream cheese – nope, we use a little bit of AP flour and a touch of sour cream, yielding the most perfect irresistible consistency without feeling too heavy.
• Completely customizable. With its flexibility, this recipe can cater to chicken breasts or thighs, and can easily be halved or doubled. Mix it up and add a can of corn kernels or diced jalapeno for added spiciness before sprinkling some of your favorite toppings – something for everyone in the family to enjoy while begging for second and third helpings!

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Make it lighter. Substitute plain Greek yogurt for the sour cream for a lighter chili.
• Add a kick of heat. Add in 1 diced jalapeno for additional spiciness.
• Size matters. When doubling the recipe, use an 8-qt Instant Pot®, ensuring that the ingredients do not exceed the 2/3 max line, keeping the same cook time. Alternatively, when halving the recipe, reduce the cook time to 10 minutes.
• Add your favorite toppings. Diced avocado, shredded Monterey Jack cheese, cilantro or a squeeze of fresh lime juice are all great options.
• Freeze without the sour cream. White chicken chili is a great dish to freeze for meal prep and quick meals for busy nights. Freeze without the sour cream as dairy products tend to separate and curdle when frozen and thawed, leading to a grainy texture once reheated.

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Instant Pot White Chicken Chili

With tender shredded chicken and pantry staples! So creamy, so flavorful. Only needs 15 min of cook time!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 sweet onion diced
• 3 cloves garlic minced
• 2 teaspoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ tablespoons all-purpose flour
• 1 ½ pounds boneless, skinless chicken thighs
• 3 cups chicken stock
• 2 (15-ounce) cans Great Northern beans drained and rinsed
• 2 (4.5-ounce) cans chopped mild green chiles
• Kosher salt and freshly ground black pepper to taste
• ¼ cup sour cream
• ⅓ cup chopped fresh cilantro leaves

Instructions

• Set a 6-qt Instant Pot® to the high saute setting. Heat olive oil; add onion, and cook, stirring frequently, until translucent, about 3-5 minutes.
• Stir in garlic, chili powder, cumin and oregano until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken, chicken stock, beans, green chiles, 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined. Select manual setting; adjust pressure to high, and set time for 12 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
• Remove chicken from the Instant Pot® and shred using two forks. Return chicken to the Instant Pot®.
• Stir in sour cream and cilantro; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

Video

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A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

why i love Guinness beef stew

• Meat is fall-apart tender. With just over 2 hours of cook time (great for making this ahead of time with its long simmer), you’ll have an incredibly rich, hearty beef stew with melt-in-your-mouth, fall-apart tender beef.
• So fancy yet so easy. This beef stew is perfect for weekend company or for the whole family to enjoy. It is so fancy to impress yet so stinking easy with its minimal hands-on time. Best served over the fluffiest mashed potatoes and a side of crusty bread for sopping.
• Leftovers taste even better. Similar to lasagna, Guinness beef stew tastes better the next day, allowing the flavors to meld and develop further along with the collagen in the meat breaking down, resulting in even more tender beef.
• Guinness beef stew freezes beautifully. Beef stew is one of those dishes that freezes incredibly well, keeping up to 3 months, perfect to have ready-made meals for months to come.

what is guinness

Originating in Dublin, Ireland, Guinness is a stout beer made from water, roasted barley, hops, brewer’s yeast and roast malt extract. Guinness is known for its creamy, velvety texture and rich flavors.

why add guinness to beef stew

Guinness pairs beautifully with beef stew where the beer’s malty sweetness adds so many rich, deep, roasted flavors. The beer will also help break down the meat fibers, yielding more melt-in-your-mouth, tender beef throughout.

tips and tricks for success

• Patience. Making Guinness beef stew is a labor of love. Do not try to rush the process and increase the heat for faster results. Low and slow is the name of the game here, helping tame down the bitterness of the Guinness beer.
• Prep ahead of time. Save time by prepping and dicing the meat and vegetables ahead of time.
• Sear the meat. Browning the beef first is key here. That dark crust on the beef chuck will create such richer, deeper flavors in your stew (plus, the browned bits at the bottom of the pot are all lovely bits here, adding so much flavor).
• Guinness beer will do wonders. Guinness is a key ingredient here, adding such deep, rich, complex flavors to the beef stew with its roasted malty sweetness and dark color while also tenderizing the meat.
• Tomato paste adds so much flavor. Tomato paste adds body and richness in small amounts without adding too much liquid to the stew. Opt for tomato paste in a tube, using up only what you need at a time without having to open up a whole can.
• Use good-quality stock. The better quality your stock, the better your stew. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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Guinness Beef Stew

A deep, rich beef stew so flavorful with veggies + the most tender fall-apart beef. Serve over mashed potatoes. So good!

Prep Time 20 minutes minutes

Cook Time 2 hours hours 20 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 2 pounds beef chuck cut into 2-inch chunks
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 1 medium sweet onion diced
• 3 large carrots peeled and diced
• 3 ribs celery diced
• 3 cloves garlic minced
• 2 tablespoons all-purpose flour
• 3 tablespoons tomato paste
• 1 (14.9-ounce) can Guinness Draught beer
• 2 cups beef stock
• 1 tablespoon Worcestershire sauce
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Season beef with 1 teaspoon salt and 1/2 teaspoon pepper.
• Heat olive oil in a large stockpot or Dutch oven over medium high heat. Working in batches, add beef to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in Guinness, scraping any browned bits from the bottom of the stockpot.
• Stir in beef stock, Worcestershire, thyme, bay leaves and beef. Bring to a boil; reduce heat and simmer, partially covered, until beef is very tender, about 2 hours, stirring occasionally.
• Remove and discard thyme sprigs and bay leaves. Stir in parsley; season with salt and pepper, to taste.*
• Serve immediately with mashed potatoes, if desired.

Video

Notes

*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly). To reheat, thaw overnight in the fridge, reheating over low heat, stirring occasionally, until heated through.

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Restaurant-quality with so much flavor! No sautéing, no babysitting here with 5 min prep. Set and forget!

reasons to make slow cooker chicken tortilla soup

• Dump-and-go slow cooker dinner. This is just one of those super easy slow cooker soup recipes that makes itself. With hands-free cooking, there is simply no sautéing, no nothing here. Throw everything into the crockpot to cook low and slow, letting all the flavors develop, meld and deepen to the most flavorful chicken tortilla soup.
• Large batch cooking. With its large serving size, this is a great soup recipe for big family get togethers or for freezing leftovers for up to 2 months.
• Versatile recipe. Chicken tortilla soup is such a wonderfully versatile recipe for the entire family to enjoy, adding in different toppings to taste, swapping out the chicken to make it vegetarian, or making it creamier and spicier.

what is chicken tortilla soup

Chicken tortilla soup is a Mexican tomato-based soup dish made with shredded chicken and various spices such as cumin, chili powder and oregano, topped with tortilla strips for an added crunch.

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use bone-in chicken. While boneless, skinless chicken can certainly be used, bone-in chicken will add a ton more flavor and richness to the soup while keeping the meat tender.
• Make it vegetarian. Omit the chicken, add an extra can of black beans, and swap out the chicken stock for vegetable stock.
• Mix it up. Add 1/2 cup heavy cream for a creamier soup, 1 diced jalapeno for a kick of heat, or swap out the diced tomatoes and green chilies for diced tomatoes only for milder flavors.
• Add your favorite toppings. Avocado, shredded Mexican blend cheese, cilantro, a squeeze of fresh lime juice, crispy tortilla strips (or crushed tortilla chips when you’re in a pinch) are all great options.

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Slow Cooker Chicken Tortilla Soup

Restaurant-quality with so much flavor! No sautéing, no babysitting here with 5 min prep. Set and forget!

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 8 servings

Equipment

• Slow Cooker

Ingredients

• 2 ½ pounds bone-in, skin-on chicken thighs
• ½ large sweet onion diced
• 1 red bell pepper diced
• 3 cloves garlic minced
• 4 cups chicken stock
• 2 cups tomato puree
• 1 (15-ounce) can black beans rinsed and drained
• 1 (10-ounce) can diced tomatoes and green chilies
• 1 cup frozen yellow corn
• 1 (4-ounce) can diced green chiles
• 1 chipotle pepper in adobo sauce minced
• 2 teaspoons chili powder
• 2 teaspoons dried oregano
• 1 ½ teaspoons ground cumin
• Kosher salt and freshly ground black pepper to taste
• 2 tablespoons freshly squeezed lime juice
• ⅓ cup chopped fresh cilantro leaves

for serving

• Tortilla strips
• Sliced avocado
• Sour cream
• Cilantro

Instructions

• Place chicken into a 6-qt slow cooker. Stir in onion, bell pepper, garlic, chicken stock, tomato puree, black beans, diced tomatoes, corn, green chiles, chipotle pepper, chili powder, oregano, cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Cover and cook on low heat for 7-8 hours. Remove chicken and let cool before dicing into bite-size pieces, discarding bones.
• Stir in chicken, lime juice and cilantro into the slow cooker; season with salt and pepper, to taste.
• Serve immediately with desired toppings.

Video

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Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!

reasons to make sausage tortellini soup

• Weeknight hero with the help of quick-cooking tortellini
• Out of this world broth (don’t skip the Parmesan rind!)
• Chewy, cheesy tortellini cooked and soaked in all of the soup flavors
• Perfect excuse for dipping crusty homemade bread

tips and tricks for success

• Add a splash of white wine. Have an open bottle of white wine? Add a splash to the Dutch oven before adding the chicken stock.
• Save leftover Parmesan rinds. Get more out of those expensive Parmesan cheeses by using up the leftover rinds! Adding a Parmesan rind slightly thickens the broth and adds a level of nutty richness to the soup.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use refrigerated tortellini. Fresh refrigerated tortellini tastes much better than dry tortellini and cooks up so much faster.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Store tortellini separately for leftovers. When planning for leftovers, store the cooked tortellini separately from the soup to prevent it from soaking up all the broth.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Print

Sausage Tortellini Soup

Quick, easy weeknight meal made in 40 min! With crumbled sausage, tortellini, spinach, cream and basil. So creamy!!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 1 tablespoon olive oil
• 1 pound Italian sausage casing removed
• 1 medium sweet onion diced
• 2 carrots diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• 1 teaspoon fennel seeds
• 2 tablespoons all-purpose flour
• 4 cups chicken stock
• 1 (3-inch) Parmesan rind optional
• Kosher salt and freshly ground black pepper to taste
• 1 (9-ounce) package refrigerated three cheese tortellini
• 3 cups coarsely chopped fresh spinach
• ½ cup heavy cream
• 3 tablespoons chopped fresh basil

Instructions

• Heat olive oil in a large stockpot or Dutch oven over medium heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks.
• Add onion and carrots, and cook, stirring occasionally, until tender, about 5 minutes.
• Stir in garlic, Italian seasoning and fennel seeds until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock and Parmesan rind, if using; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes.
• Stir in tortellini and cook until tender, about 4-5 minutes.
• Stir in spinach and heavy cream until the spinach has wilted, about 1-2 minutes. Stir in basil; season with salt and pepper, to toaste.
• Serve immediately.

Video

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A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.

why i love beef bourguignon

• Oh-so-tender slow cooked, fall apart chunks of beef, braised to perfection
• Must luxurious, velvety red wine sauce, great for date night, weekend company or holiday gatherings
• Easy, speedy streamlined version without compromising flavor
• So good over mashed potatoes and crusty bread for sopping

what exactly is beef bourguignon

Similar to its sister dish, coq au vin, beef bourguignon (also known as beef Burgundy) is a classic French stew made with braised beef, garlic, onions, carrots, mushrooms and bacon in a rich red wine sauce. Beef bourguignon is often served with boiled potatoes, mashed potatoes or pasta.

beef bourguignon versus beef stew

While both beef bourguignon and beef stew are very similar, the main difference is the presence of red wine in the dish. Beef stew is typically made with little to no wine, whereas beef bourguignon uses substantially more with some recipes using a full bottle of wine.

tips and tricks for success

• Use a heavy pot. A heavy bottom pot, such as a Dutch oven, is ideal here for slow cooking and even heat distribution.
• Use top sirloin steak. Using sirloin instead of the traditional chuck roast not only saves time, but it is a cut of meat that is much more leaner than chuck roast.
• Sear the meat. Searing the steak over medium high heat will add all the extra, deeper flavors here, sealing all the juices inside.
• Choose a wine you will drink. A dry red wine (cabernet sauvignon, pinot noir or merlot) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use good-quality stock. The better quality your stock, the better your dish. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety.
• Fresh herbs are best. Although you can certainly substitute dried herbs, fresh herbs are ideal here, delivering the best kind of flavor.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
• Leftovers are even better. Similar to lasagna, beef bourguignon tastes even better with time, giving the flavors a chance to meld and intensify even more.
• Reheat over low heat. Skim and discard any fat off the surface, reheating over low heat on the stovetop until warmed through.

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Easy Beef Bourguignon

A classic French stew with oh-so-tender braised fall apart beef with vegetables in a luxurious red wine gravy sauce.

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven
• Cast Iron Skillet

Ingredients

• 4 slices bacon diced
• 2 pounds top sirloin steak diced
• Kosher salt and freshly ground black pepper to taste
• 1 medium sweet onion diced
• 2 carrots peeled and diced
• 3 cloves garlic
• 2 tablespoons all-purpose flour
• 2 tablespoons tomato paste
• 1 ½ cups dry red wine
• 1 ½ cups beef stock
• 4 sprigs fresh thyme
• 2 bay leaves
• 2 tablespoons chopped fresh parsley leaves

for the mushroom onion mixture

• 1 ½ tablespoons unsalted butter
• 8 ounces cremini mushrooms
• 1 cup frozen pearl onions thawed
• 2 cloves garlic minced
• 1 teaspoon chopped fresh thyme leaves
• Kosher salt and freshly ground black pepper to taste

Instructions

• Heat a large stockpot or Dutch oven over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate, reserving excess fat in the Dutch oven.
• Season steak with 1 teaspoon salt and 1/2 teaspoon pepper.
• Working in batches, add steak to the Dutch oven and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.
• Reduce heat to medium. Add onion and carrots, and cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic until fragrant, about 1 minute.
• Whisk in flour and tomato paste until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the Dutch oven.
• Stir in beef stock, thyme and bay leaves. Return steak to the Dutch oven. Bring to a boil; reduce heat and simmer until flavors have blended and stew has thickened, about 30 minutes.
• Remove thyme sprigs and bay leaves. Stir in mushroom onion mixture, bacon and parsley until warmed through, about 1-2 minutes; season with salt and pepper, to taste.
• Serve immediately.

for the mushroom onion mixture

• Melt butter in a large cast iron skillet over medium high heat. Add mushrooms and onions, and cook, stirring occasionally, until tender, about 5-6 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute; season with salt and pepper, to taste.

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No fuss ONE POT MEAL! So so creamy, so easy. Chockfull of tender chicken, mushrooms, and spinach!

why make one pot creamy chicken and mushroom pasta

There’s just one pot and a few ingredients between you and dinner tonight. We’re talking tender chicken bites and a luscious, garlicky creamy pasta sauce with sneaked in greens for a one-and-done meal. Not to mention, so many less dishes to clean, a true weeknight hero.

how it comes together

Everything goes straight into your pot. Fusilli, boneless, skinless chicken thighs (or breasts), baby spinach, and that generous handful of freshly grated Parmesan. Yes, please! Let it simmer, let it meld, let it do its thing for about 10 minutes. You’ll come back to the creamiest, velvety pasta dinner.

tips and tricks for success

• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Use short pasta shapes. Use any short pasta such as rotini, farfalle and penne as their shape help the sauce cling very well.
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

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One Pot Creamy Chicken and Mushroom Pasta

No fuss ONE POT MEAL! So so creamy, so easy. Chockfull of tender chicken, mushrooms, and spinach!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Equipment

• Dutch Oven

Ingredients

• 1 ½ pounds boneless, skinless chicken thighs cut into bite-size pieces
• Kosher salt and freshly ground black pepper to taste
• 1 ½ tablespoons unsalted butter
• 8 ounces cremini mushrooms thinly sliced
• 2 shallots diced
• 3 cloves garlic minced
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons all-purpose flour
• 3 ½ cups chicken stock
• 1 ½ teaspoons Dijon mustard
• 2 cup fusilli pasta
• 4 cups baby spinach
• ⅓ cup freshly grated Parmesan
• ¼ cup heavy cream

Instructions

• Season chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper.
• Melt butter in a Dutch oven over medium heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown, about 7-8 minutes; set aside.
• Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in chicken stock and Dijon, scraping any browned bits from the bottom of the Dutch oven.
• Stir in fusilli; season with salt and pepper, to taste.
• Bring to a boil; reduce heat and simmer, stirring occasionally, until pasta is just al dente, about 8-9 minutes.
• Stir in chicken, spinach, Parmesan and heavy cream until spinach has wilted and pasta is tender, about 3 minutes.
• Serve immediately.

Video

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With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

reasons to make chicken and gnocchi soup

• For all the luscious, velvety soup vibes for cozy soup season
• Perfect for those blistery winter days after shoveling all the snow in the driveway
• For all the tender, oh-so-pillowy gnocchi
• A great time to repurpose leftover rotisserie chicken
• No better excuse than to bake and use up all the crusty bread for sopping
• Packed with veggies and sneaked in leafy greens (a huge plus for picky eaters and toddlers)
• Amazingly freezer-friendly, making it so convenient for meal prepping or whipping up a ready-to-eat meal on super busy nights
• All the crispy bacon bits on top

WHAT IS GNOCCHI?

Is gnocchi pasta? There’s actually mixed reviews on this and it really depends on who you ask. Nonetheless, gnocchi is essentially a potato dumpling typically made of three ingredients (flour, egg and potato) and is perfect in a soup recipe like this. It will absorb all the flavors, and the tiny, soft pillowy goodness will leave you so happy and cozy on a chilly night.

tips and tricks for success

• Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
• Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
• Avoid soggy gnocchi. Cook the gnocchi just until tender and fluffy, about 5 minutes. The longer it cooks, the soggier it gets!
• Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
• Add the cream slowly. Always add the heavy cream at the very end, pouring very slowly to prevent curdling.
• Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!

Print

Chicken and Gnocchi Soup

With a creamy, velvety chicken broth, shredded chicken, veggies, and pillowy gnocchi. SO good with crusty bread!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Equipment

• Dutch Oven

Ingredients

• 4 slices bacon diced
• 3 tablespoons unsalted butter
• 1 sweet onion diced
• 3 carrots peeled and sliced
• 2 ribs celery diced
• 3 cloves garlic minced
• 2 teaspoons Italian seasoning
• ¼ cup all-purpose flour
• ⅓ cup dry white wine
• 4 cups chicken stock
• 1 bay leaf
• Kosher salt and freshly ground black pepper to taste
• 3 cups leftover shredded rotisserie chicken
• 1 (9-ounce) package gnocchi
• 3 cups chopped baby spinach
• ¼ cup heavy cream
• 2 tablespoons red wine vinegar
• 2 tablespoons chopped fresh parsley leaves

Instructions

• Heat a large stockpot or Dutch oven over medium hight heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; drain excess fat, reserving 1 tablespoon in the stockpot, and set aside.
• Reduce heat to medium; add butter to the stockpot, stirring until butter has melted, about 1-2 minutes. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
• Stir in garlic and Italian seasoning until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute.
• Stir in wine, scraping any browned bits from the bottom of the pot.
• Stir in chicken stock and bay leaf; season with salt and pepper, to taste. Bring to boil; reduce heat and simmer, covered, until flavors have blended, about 10 minutes.
• Stir in chicken and gnocchi, and cook until gnocchi is tender, about 5 minutes.
• Stir in spinach, heavy cream, vinegar and parsley until the spinach has wilted, about 2-3 minutes; season with salt and pepper, to taste.
• Serve immediately, garnished with bacon.

Video

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