My kids are big fans of meatballs, so I’m always looking for new meatball recipes to get them excited. These chicken piccata meatballs are my latest and greatest experiment, and I truly think they’re such a success. It’s everything I love about chicken piccata wrapped up into bite-sized meatballs.

Tips for Beginners

• Meatballs can be tough for a number of reasons. Meat shrinks as it cooks, so I use binders (egg and breadcrumbs) to add mass and moisture. Be sure to add and incorporate the binders thoroughly.
• Meatballs can also get tough from being packed too tightly. When forming the meatballs, do not compress them. Instead, form them gently using as little pressure as possible. As a general rule, try to handle the meatball mixture as little as possible.

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Chicken Piccata Meatballs Recipe

These easy chicken meatballs are made with lemon, garlic, breadcrumbs, and capers for a zesty and flavor-packed dish!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 449kcal

Author Becky Hardin

Equipment

• Cookie Portion Scoop

Ingredients

For the Meatballs

• 1½ pounds ground chicken
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 2 tablespoons chopped fresh parsley plus more for garnish
• ½ cup Panko breadcrumbs
• 1 large egg
• ½ tablespoon lemon zest from ½ lemon
• 1 tablespoon olive oil for cooking

For the Sauce

• 4 tablespoons unsalted butter divided (½ stick)
• 3 cloves garlic minced
• 1 tablespoon all-purpose flour
• 1 cup low-sodium chicken broth
• 2 tablespoons capers drained
• 2 tablespoons lemon juice from 1 lemon
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes optional

Instructions

• In a large bowl, mix the ground chicken, kosher salt, black pepper, garlic powder, parsley, Panko, egg, and lemon zest together.
  1½ pounds ground chicken, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 2 tablespoons chopped fresh parsley, ½ cup Panko breadcrumbs, 1 large egg, ½ tablespoon lemon zest
  
• Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.
  
• Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil.
  1 tablespoon olive oil
• Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.
  
• Melt 1 tablespoon of butter in the same skillet. Add garlic and cook for 30 seconds or until fragrant. Add the flour and whisk for 1 minute.
  4 tablespoons unsalted butter, 3 cloves garlic, 1 tablespoon all-purpose flour
• Slowly whisk in the chicken broth.
  1 cup low-sodium chicken broth
• Add the capers, lemon juice, salt, black pepper, and red pepper flakes.
  2 tablespoons capers, 2 tablespoons lemon juice, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, ½ teaspoon crushed red pepper flakes
• Add the meatballs to the skillet, reduce the heat to medium and cook for 5 minutes.
• Add the remaining 3 tablespoons of cold butter and allow them to melt into the sauce.
  
• Garnish with chopped parsley.

Notes

• To make gluten-free chicken meatballs, simply use gluten-free breadcrumbs and gluten-free 1:1 baking flour.
• Properly cooked ground chicken should read 165°F on an instant-read thermometer.

Storage: Store chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 3meatballs | Calories: 449kcal | Carbohydrates: 10g | Protein: 34g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 223mg | Sodium: 1183mg | Potassium: 1026mg | Fiber: 1g | Sugar: 1g | Vitamin A: 669IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 3mg

How to Make Chicken Piccata Meatballs Step by Step

Make the Meatballs: In a large bowl, mix 1½ pounds of ground chicken, 1 teaspoon of kosher salt, ½ teaspoon of freshly ground black pepper, 1 teaspoon of garlic powder, 2 tablespoons of chopped fresh parsley, ½ cup of Panko breadcrumbs, 1 large egg, and ½ tablespoon of lemon zest together.

Shape the Meatballs: Using a 1½-tablespoon-sized cookie scoop, roll the mixture into 12 meatballs. Try to keep them relatively the same size.

Brown the Meatballs: Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the meatballs in batches, do not overcrowd the pan. Brown for 4-5 minutes. Remove all of the meatballs to a plate.

Make the Sauce: Melt 1 tablespoon of butter in the same skillet. Add 3 minced cloves of garlic and cook for 30 seconds or until fragrant. Add 1 tablespoon of all-purpose flour and whisk for 1 minute. Slowly whisk in 1 cup of low-sodium chicken broth. Add 2 tablespoons of capers, 2 tablespoons of lemon juice, ½ teaspoon of kosher salt, ¼ teaspoon of freshly ground black pepper, and ½ teaspoon of crushed red pepper flakes. Then, add the meatballs back to the skillet, reduce the heat to medium, and cook for 5 minutes. Add the remaining 3 tablespoons of cold unsalted butter and allow them to melt into the sauce.

Garnish with chopped parsley and enjoy!

How to Store and Reheat

Store leftover chicken piccata meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.

Freeze chicken piccata meatballs in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

These lemon and garlic chicken meatballs are delicious served over pasta, zoodles, rice, cauliflower rice, or mashed potatoes. Add a side of lemon parmesan roasted broccoli or sautéed green beans for a complete meal that’s packed full of mouth-puckering lemon flavor!

more chicken meatballs to try

Appetizers

Buffalo Chicken Meatballs

Dinners

Chicken Parmesan Meatballs

Appetizers

Peruvian Chicken Meatballs with Green Sauce (Drop Meatballs)

Appetizers

Baked Chicken Cordon Bleu Dip

The post Chicken Piccata Meatballs appeared first on The Cookie Rookie®.

I love the savory, umami flavor that mushrooms add to any dish. This chicken and mushroom pasta enhances that savory flavor with a rich and creamy sauce dappled with Parmesan cheese!

Tips for Success

• I like the sauce in this dish not too thick but not too thin. If you prefer a thicker sauce, simmer the sauce for a bit longer to allow it to reduce. Conversely, if you want a thinner sauce, add a bit more chicken broth or pasta cooking water.

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Chicken Mushroom Pasta Recipe

I tossed tender chunks of chicken and savory mushrooms in a delicate cream sauce to create this rich and flavorful chicken mushroom pasta!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course, pasta

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 bowls

Calories 675kcal

Author Sabine Venier

Ingredients

• 12 ounces dry rigatoni pasta* (¾ box)
• 1 pound boneless, skinless chicken breasts**
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 tablespoons olive oil divided
• 8 ounces cremini mushrooms*** sliced
• 1 onion finely diced
• 4 cloves garlic minced
• ¼ cup dry white wine
• 1 cup reserved pasta cooking water
• ½ cup low-sodium chicken broth
• ½ cup heavy cream**** room temperature
• ¼ cup freshly grated Parmesan cheese plus more for garnish
• Chopped fresh parsley optional, for garnish

Instructions

• Cook the pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.
  12 ounces dry rigatoni pasta*
  
• Pat dry the chicken and cut it into bite-sized pieces. Season with salt and black pepper and set aside.
  1 pound boneless, skinless chicken breasts**, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.
  2 tablespoons olive oil
  
• In the same pan, add the remaining 1 tablespoon of olive oil. Add the sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.
  8 ounces cremini mushrooms***
  
• Then add the onion and sauté for 2-3 minutes until golden. Add the minced garlic and sauté for an additional 1 minute until fragrant.
  1 onion, 4 cloves garlic
  
• Pour in the wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the pasta water and chicken broth and bring to a simmer.
  ¼ cup dry white wine, 1 cup reserved pasta cooking water, ½ cup low-sodium chicken broth
  
• Add the heavy cream to the pan and simmer for 3-5 minutes until thickened.
  ½ cup heavy cream****
  
• Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.
  
• Mix in the grated Parmesan cheese.
  ¼ cup freshly grated Parmesan cheese
  
• Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated. Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.
  Chopped fresh parsley

Notes

*I like rigatoni for this recipe, but any short pasta shape will work.

**I prefer boneless, skinless chicken breasts, but thighs also work well.

***I recommend using fresh mushrooms, but you can use frozen in a pinch. Keep in mind that frozen mushrooms release more moisture, so adjust the cooking time accordingly. Cremini/button mushrooms are commonly used, you can experiment with shiitake, oyster, or wild mushrooms. 

****You can use half-and-half, whole milk, or a non-dairy alternative like coconut milk for a lighter version. Keep in mind that it may alter the creaminess and flavor.

Nutrition

Serving: 1bowl | Calories: 675kcal | Carbohydrates: 71g | Protein: 40g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 562mg | Potassium: 978mg | Fiber: 3g | Sugar: 5g | Vitamin A: 527IU | Vitamin C: 4mg | Calcium: 123mg | Iron: 2mg

How to Make Chicken Mushroom Pasta Step by Step

Boil the Pasta: Cook 12 ounces of rigatoni pasta according to the package instructions. Once cooked, drain the pasta and set it aside. Reserve 1 cup of the pasta cooking water before draining.

Season the Chicken: Pat dry 1 pound of boneless, skinless chicken breasts and cut them into bite-sized pieces. Season with ½ teaspoon of salt and ¼ teaspoon of black pepper and set aside.

Cook the Chicken: In a large pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken and cook until browned and fully cooked, about 5 minutes. Ensure the internal temperature reaches 165°F. Remove the chicken from the pan and set it aside.

Sauté the Mushrooms: In the same pan, add the remaining 1 tablespoon of olive oil. Add 8 ounces of sliced mushrooms and sauté until they become golden brown, about 5 minutes. Remove from the pan and set aside.

Cook the Onion and Garlic: Add the 1 finely diced onion and sauté for 2-3 minutes until golden. Add 4 cloves of minced garlic and sauté for an additional 1 minute until fragrant.

Deglaze the Pan: Pour in ¼ cup of dry white wine and allow it to simmer until much of it has evaporated, scraping any browned bits from the bottom of the pan. Pour in the 1 cup of reserved pasta water and ½ cup of chicken broth and bring to a simmer.

Add the Heavy Cream: Add ½ cup of heavy cream to the pan and simmer for 3-5 minutes until thickened.

Stir in the Chicken and Mushrooms: Add the cooked chicken and mushrooms. Stir until well combined and cook for 2 minutes until heated through.

Mix in the Cheese: Mix in ¼ cup of freshly grated Parmesan cheese. Add the cooked pasta to the pan and toss everything together until the pasta is evenly coated.

Divide the pasta among four plates or bowls. Garnish with additional fresh parsley and Parmesan if desired.

How to Store and Reheat

Store any leftover chicken mushroom pasta in an airtight container in the refrigerator for up to 2 days. Reheat the pasta in the microwave or on the stovetop with a splash of water to prevent it from drying out. Stir occasionally for even heating. 

You can freeze this mushroom chicken pasta for up to 2 months in airtight containers of Ziplock bags to prevent freezer burn. Before reheating, thaw the pasta in the fridge overnight.

Serving Suggestions

My favorite way to serve this creamy chicken and mushroom pasta is with a slice of homemade garlic bread. It’s also super yummy accompanied by a Caesar salad.

more pasta recipes to try

Dinners

Chicken Parmesan Pasta

Appetizers

Dill Pickle Pasta Salad

Appetizers

Tricolor Pasta Salad

Side Dishes

Mexican Street Corn Pasta Salad

The post Chicken Mushroom Pasta appeared first on The Cookie Rookie®.

Instant Pot Hot Beef Sandwich

When I get my mind on having something right now, I really need it right. now. Traditional hot beef sandwiches take anywhere from 3 to 8 hours to make, and I just can’t wait that long. But with my instant pot, I can make these hot beef sandwiches in 2 hours, which is huge for me!

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Hot Beef Sandwich Recipe

Instant pot hot beef sandwiches have all the great flavor of a classic hot beef sandwich and are ready to eat in just 2 hours!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 2 hours hours

Servings 4 sandwiches

Calories 763kcal

Author Sabine Venier

Equipment

• Instant Pot (click for my favorite)

Ingredients

• 2 pounds beef chuck roast* cut into two 1-pound chunks
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons vegetable oil
• 1 large onion thinly sliced
• 2 cloves garlic minced
• 1 cup low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• ¼ cup all-purpose flour
• ¼ cup water
• 4 slices French bread or rolls
• 4 slices Swiss cheese**

Instructions

• Season the chunks of chuck roast generously with salt and black pepper.
  2 pounds beef chuck roast*, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  
• Set your pressure cooker to sauté mode. Add vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.
  2 tablespoons vegetable oil
  
• In the same pressure cooker, add sliced onions and minced garlic. Sauté until the onions are soft and translucent.
  1 large onion, 2 cloves garlic
  
• Add the seared beef back into the pressure cooker. Pour in beef broth, Worcestershire sauce, thyme, and rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes.
  1 cup low-sodium beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon dried thyme, 1 teaspoon dried rosemary
  
• Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.
• Remove the beef and shred using two forks. Set aside.
  
• In a small bowl, mix flour with water to create a smooth paste.
  ¼ cup all-purpose flour, ¼ cup water
  
• Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.
  
• Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.
  
• Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.
  
• Serve the shredded beef on the toasted bread or rolls. Top with a slice of cheese if preferred.
  4 slices French bread, 4 slices Swiss cheese**

Notes

*I like chuck roast because it has a lot of fat that bastes the meat as it cooks, keeping it nice and tender. You could also use beef brisket or round roast.

**Swiss cheese is my favorite for this hearty sandwich, but Provolone or cheddar would also work.

Nutrition

Serving: 1sandwich | Calories: 763kcal | Carbohydrates: 45g | Protein: 57g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 172mg | Sodium: 1059mg | Potassium: 1069mg | Fiber: 2g | Sugar: 5g | Vitamin A: 186IU | Vitamin C: 4mg | Calcium: 247mg | Iron: 8mg

How to Make a Hot Beef Sandwich Step by Step

Season the Beef: Season 2 pounds of beef chuck roast cut into 2 chunks generously with ½ teaspoon of kosher salt and ½ teaspoon of black pepper.

Sear the Beef: Set your pressure cooker to sauté mode. Add 2 tablespoons of vegetable oil, and when hot, sear the beef chunks on all sides until browned. Remove the beef and set it aside.

Sauté the Onions: In the same pressure cooker, add 1 large sliced onion and 2 cloves of minced garlic. Sauté until the onions are soft and translucent.

Cook the Beef: Add the seared beef back into the pressure cooker. Pour in 1 cup of low-sodium beef broth, 1 tablespoon of Worcestershire sauce, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Stir well. Secure the lid on the pressure cooker and set it to high pressure. Cook for 90 minutes. Once the cooking time is complete, allow natural pressure release for about 15 minutes. Then, manually release any remaining pressure.

Shred the Beef: Remove the beef and shred using two forks. Set aside.

Make a Roux: In a small bowl, mix ¼ cup of all-purpose flour with ¼ cup of water to create a smooth paste.

Thin the Roux: Add ½ cup of the cooking liquid into the flour-water mixture and stir until smooth.

Thicken the Gravy: Gradually whisk this paste into the cooking liquid in the pressure cooker to create a thickened gravy. Switch the pressure cooker back to sauté mode and stir until the gravy thickens.

Stir in the Beef: Add the shredded beef and stir to ensure it’s coated with the rich gravy. Season with salt and pepper to taste.

Serve and enjoy: Serve the shredded beef on 4 slices of French bread. Top each with a slice of Swiss cheese if preferred. I sometimes like to spread a thin layer of Dijon mustard or mayonnaise on the bread before adding the beef for another layer of flavor and moisture.

Dutch Oven Hot Beef Sandwiches

Instant pot hot beef sandwiches are the easiest method, but you can also make the beef in a crockpot cooked over low heat for 6-8 hours or in a Dutch oven at 300°F for about 3 hours.

How to Store and Reheat

I prefer to store the hot beef separately from the bread to prevent soggy sandwiches. The beef will keep well for up to 4 days in the refrigerator or up to 3 months in the freezer. Let it thaw overnight in the refrigerator before reheating individual portions in the microwave in 30-second increments until warmed through.

Serving Suggestions

These instant pot hot beef sandwiches are total umami bombs, so I like to serve them with light sides, like pickled beets or coleslaw. The tangy flavors help cut the richness and balance out the overall meal.

more instant pot beef recipes to try

Beef

Instant Pot Beef Stew Recipe (5 Spice Beef Stew)

Dinners

Instant Pot Brisket – Thai Style Beef Brisket Recipe (Pressure Cooker Brisket)

Dinners

Instant Pot Chili Mac Recipe (Pressure Cooker Chili)

Dinners

Instant Pot Meatloaf

The post Hot Beef Sandwich appeared first on The Cookie Rookie®.

Tacos are my love language, so imagine my surprise when I went to make my favorite beef tacos one night and discovered we didn’t have any tortillas! After my initial shock wore off, I rolled up my chef sleeves and made. it. work. And the rest is history. This easy taco skillet is in regular rotation at my house!

Tips for Success

• Using an oven-safe cast iron or stainless steel skillet makes this recipe so easy to take from stovetop to oven to table!
• This recipe is easy to adapt to any dietary preference. Swap the beef for ground turkey, chicken, or pork instead of beef. You can also omit the meat altogether and add more beans and veggies for an easy meatless meal.
• Try stirring in some salsa verde for a slightly different flavor!

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Taco Skillet Recipe

Seasoned beef, black beans, lots of cheese, and all of your favorite taco ingredients meld together deliciously in this easy skillet recipe.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 576kcal

Author Laurel Perry

Equipment

• Cast Iron Skillet

Ingredients

• 1 pound lean ground beef
• ½ yellow onion chopped
• 1 red bell pepper chopped
• 2 cloves garlic minced
• 1 tablespoon taco seasoning
• 1 tablespoon ground cumin
• ¾ teaspoon kosher salt
• 15 ounces salsa (1 jar)
• 15 ounces black beans drained and rinsed (1 can)
• 1 cup freshly shredded cheddar cheese divided
• 1 cup freshly shredded Monterey jack cheese divided
• 2 tablespoons chopped fresh cilantro optional
• 1 jalapeno pepper sliced; optional

Instructions

• Cook the ground beef and onion in a skillet over medium-high heat breaking apart the meat with a spoon until the beef is cooked through.
  1 pound lean ground beef, ½ yellow onion
  
• Add in the bell pepper and cook until it begins to soften, 1-2 minutes. Add in the garlic, taco seasoning, cumin, and salt and cook until fragrant, about 1 minute.
  1 red bell pepper, 2 cloves garlic, 1 tablespoon taco seasoning, 1 tablespoon ground cumin, ¾ teaspoon kosher salt
  
• Stir in the salsa, black beans, and half of the cheese. Sprinkle the remaining cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes. Garnish with chopped parsley and sliced jalapeno pepper (if desired) and serve.
  15 ounces salsa, 15 ounces black beans, 1 cup freshly shredded cheddar cheese, 1 cup freshly shredded Monterey jack cheese, 2 tablespoons chopped fresh cilantro, 1 jalapeno pepper
  

Video

Notes

•  You can use 2 cups of Mexican cheese blend in place of the cheddar and Monterey jack cheeses.
• You can use a 15-ounce can of diced tomatoes in place of the salsa if desired.

Nutrition

Calories: 576kcal | Carbohydrates: 32g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 2027mg | Potassium: 1167mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2428IU | Vitamin C: 64mg | Calcium: 516mg | Iron: 7mg

How to Make a Taco Skillet Step by Step

Cook the Beef: Cook 1 pound of lean ground beef and ½ of a chopped yellow onion in a skillet over medium-high heat, breaking apart the meat with a spoon until the beef is cooked through.

Season the Beef: Add in 1 diced red bell pepper and cook until it begins to soften, 1-2 minutes. Add in 2 minced cloves of garlic, 1 tablespoon of taco seasoning, 1 tablespoon of ground cumin, and ¾ teaspoon of kosher salt, and cook until fragrant, about 1 minute.

Add the Cheese: Stir in 15 ounces (1 jar) of salsa, 15 ounces (1 can) of drained and rinsed black beans, and ½ cup each of the cheddar and Monterey jack cheeses. Sprinkle the remaining cup of cheese over the top. Lower the heat to medium, cover, and cook until the cheese has melted, about 2 minutes.

Serve: Garnish with 2 tablespoons of chopped fresh parsley and 1 sliced jalapeno pepper (if desired) and serve.

How to Store and Reheat

Store any leftovers from your taco skillet in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop set over medium-low, or in the microwave in 30-second increments until warmed through.

Freeze this cheesy taco skillet in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Serving Suggestions

This tasty taco skillet is delicious served over cilantro lime rice, tater tots, or Mexican macaroni and cheese. And don’t forget a big pot of our favorite queso dip, and fresh tortilla chips for dipping!

More Taco Recipes To Try

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

Dinners

Crockpot Taco Soup

Dinners

Crockpot Beef Carnitas

The post Taco Skillet appeared first on The Cookie Rookie®.

Easy Mexican Tostadas

Who knew tostadas would be so easy to make?! I never realized that the only difference between making these tostadas and regular tacos is toasting the tortillas in the oven to create a super crisp, flat base for the toppings. The toasted tortillas add the perfect crunch to this delectable Mexican dish! The ground beef, cheese, and refried beans are the perfect combination!

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Mexican Tostadas Recipe

Make these crunchy Mexican tostadas in just 30 minutes for an easy meal that's sure to please. Ground beef, refried beans, and fresh ingredients top off the crispy tortillas.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 511kcal

Author Laurel Perry

Equipment

• Baking Sheet

Ingredients

• 10 corn tortillas*
• 2 tablespoons olive oil
• 1 pound lean ground beef
• ½ yellow onion chopped
• 1 clove garlic chopped
• 1 tablespoon taco seasoning
• ¾ teaspoon kosher salt
• 16 ounces refried beans (1 can)
• ½ head iceberg lettuce shaved or finely chopped
• 1 pint cherry tomatoes halved
• 1 avocado chopped small
• ½ cup crumbled cotija cheese
• ¼ cup chopped fresh cilantro

Instructions

• Preheat oven to 425°F. Brush both sides of each tortilla with olive oil and arrange them in a single layer on a baking sheet. Use two baking sheets if needed. Bake for 5 minutes, flip, and then bake for another 4-5 minutes or until the tortillas are golden and crisp.
  10 corn tortillas*, 2 tablespoons olive oil
  
• While the tostadas are baking, add the ground beef and onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.
  1 pound lean ground beef, ½ yellow onion
  
• Add in the garlic, taco seasoning, and salt, and cook for another minute until fragrant. Remove from the heat and cover to keep warm.
  1 clove garlic, 1 tablespoon taco seasoning, ¾ teaspoon kosher salt
  
• Scoop the refried beans into a microwave-safe bowl and heat the microwave until warmed through.
  16 ounces refried beans
• Spread a warm tostada with beans. Then top with meat, lettuce, tomatoes, avocado, cotija and cilantro. Serve immediately and enjoy.
  ½ head iceberg lettuce, 1 pint cherry tomatoes, 1 avocado, ½ cup crumbled cotija cheese, ¼ cup chopped fresh cilantro
  

Video

Notes

*To save time, you can purchase crispy store-bought tostadas for this recipe and skip step 1.

Nutrition

Serving: 2tostadas | Calories: 511kcal | Carbohydrates: 43g | Protein: 29g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1183mg | Potassium: 896mg | Fiber: 11g | Sugar: 7g | Vitamin A: 1033IU | Vitamin C: 29mg | Calcium: 184mg | Iron: 5mg

How to Make Tostadas Step by Step

Toast the Tortillas: Preheat oven to 425°F. Brush both sides of 10 corn tortillas with 2 tablespoons of olive oil, and arrange them in a single layer on a baking sheet (use two baking sheets if needed). Bake for 5 minutes, flip, and then bake for another 4-5 minutes, or until the tortillas are golden and crisp. Remember, we want these tostada shells to be nice and crunchy!

Cook the Beef: While the tostadas are baking, add 1 pound of lean ground beef and ½ of a diced yellow onion to a large skillet over medium-high heat. Cook, stirring and breaking the meat up with a wooden spoon, until the meat is cooked through and no longer pink.

Season the Beef: Add in 1 minced clove of garlic, 1 tablespoon of taco seasoning, and ¾ teaspoon of kosher salt, then cook for another minute, until fragrant. Remove from the heat and cover to keep warm.

Assemble the Tostadas: Scoop 16 ounces (1 can) of refried beans into a microwave-safe bowl and heat in the microwave until warmed through. First, spread the warm tostadas with beans. Then top them with meat, ½ head of chopped iceberg lettuce, 1 pint of halved cherry tomatoes, 1 diced avocado, ½ cup of crumbled cotija cheese, and ¼ cup of chopped fresh cilantro. Serve immediately and enjoy.

How to Store and Reheat

Store leftover tostada ingredients in separate airtight containers in the refrigerator for up to 4 days. Re-crisp the tortillas in the oven and reheat the beef in the microwave before assembling and serving.

Serving Suggestions

Pretend that every day is Cinco de Mayo, and serve these tasty Mexican tostadas with a side of Mexican rice, some chips and salsa, and a margarita. Finish off the night with a delicious slice of tres leches cake!

more mexican recipes to try!

Dips

Mexican Street Corn Dip

Side Dishes

Esquites (Mexican Street Corn in a Cup)

Dinners

Crockpot Mexican Shredded Chicken

Dinners

Mexican Zucchini Boats

The post Mexican Tostadas appeared first on The Cookie Rookie®.

Taco salad is one of my favorite things to eat at my local Mexican restaurant. It has all the great flavor of beef tacos but in a convenient format that keeps me from making a mess—Yes, I’m that girl who always inevitably ends up with taco juices dripping down my hands. This recipe makes 4 super hearty salads, or 6 moderately-sized salads. Either way, it’s guaranteed to sate your appetite!

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Taco Salad Recipe

Piled high with lettuce, fresh veggies, beans, cheese, and deliciously seasoned ground beef, taco salad is the perfect meal!

Step-by-step photos can be seen below the recipe card.

Course Dinner, Lunch, Main Course, Salad

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 salads

Calories 954kcal

Author Krista Teigen

Ingredients

For the Taco Meat

• 1 tablespoon olive oil
• ½ onion chopped
• 1 pound ground beef*
• 1 ounce taco seasoning (1 packet)
• ½ cup salsa** plus more for topping

For the Dressing

• ¼ cup olive oil
• ¼ cup red wine vinegar
• ¼ cup chopped fresh cilantro
• ½ teaspoon ground cumin
• ¼ teaspoon chili powder
• 1 clove garlic minced
• 1 tablespoon honey
• 1 pinch kosher salt and freshly ground black pepper

For the Salad

• 8 cups chopped romaine lettuce
• 15 ounces canned black beans drained (1 can)
• 1 pint cherry tomatoes halved
• 1½ cups corn*** off the cob, canned, or frozen
• ¼ cup chopped red onion
• 1 cup freshly shredded cheddar cheese
• 1 avocado diced
• 1 cup tortilla chips****
• Chopped fresh cilantro optional, for topping
• Sour cream optional, for topping

Instructions

• Heat the olive oil in a skillet set over medium heat.
  1 tablespoon olive oil
• Once heated, add in the onion, and cook until softened.
  ½ onion
• Add in the ground beef and taco seasoning, and cook until the beef has browned.
  1 pound ground beef*, 1 ounce taco seasoning
• Stir in the salsa. Take the pan off the heat and set aside.
  ½ cup salsa**
  
• Place the lettuce in a large bowl.
  8 cups chopped romaine lettuce
• Arrange the ground beef, black beans, tomatoes, corn, red onion, cheese, avocado, and tortilla chips on top.
  15 ounces canned black beans, 1 pint cherry tomatoes, 1½ cups corn***, ¼ cup chopped red onion, 1 cup freshly shredded cheddar cheese, 1 avocado, 1 cup tortilla chips****
  
• Whisk together all the dressing ingredients in a jar or bowl.
  ¼ cup olive oil, ¼ cup red wine vinegar, ¼ cup chopped fresh cilantro, ½ teaspoon ground cumin, ¼ teaspoon chili powder, 1 clove garlic, 1 tablespoon honey, 1 pinch kosher salt and freshly ground black pepper
• Drizzle the dressing over the salad.
• Top with cilantro, sour cream, and more salsa. If you're like me and love spicy food, drizzle over some hot sauce. For a milder option, try my taco sauce!
  Chopped fresh cilantro, Sour cream
  

Video

Notes

*I used 85% lean ground beef. Leaner also works, but I don’t recommend using anything fattier than that.

**I like to use this homemade salsa recipe, but store-bought works well in a pinch.

***I like fresh corn when it’s in season, but frozen or canned also works. Let the frozen corn thaw for a few minutes at room temperature, or drain and rinse the canned corn.

****Tortilla chips add a bit of crunch! For a healthier option, I will usually make my own homemade tortilla chips when I have time, but store-bought also work.

Nutrition

Serving: 1salad | Calories: 954kcal | Carbohydrates: 72g | Protein: 42g | Fat: 59g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 1713mg | Potassium: 1693mg | Fiber: 19g | Sugar: 15g | Vitamin A: 10084IU | Vitamin C: 46mg | Calcium: 357mg | Iron: 8mg

How to Make Taco Salad Step by Step

Cook the Beef: Heat 1 tablespoon of olive oil in a skillet set over medium heat, then cook ½ of a chopped onion until softened. Add in 1 pound of ground beef and 1 ounce of taco seasoning, and cook until the beef has browned. Stir in ½ cup of salsa, remove from the heat, and set aside.

Assemble the Salad: Place 8 cups of chopped romaine lettuce in a large bowl. Arrange the ground beef, 15 ounces (1 can) of drained black beans, 1 pint of halved cherry tomatoes, 1½ cups of corn, ¼ cup of chopped red onion, 1 cup of shredded cheddar cheese, 1 diced avocado, and 1 cup of tortilla chips on top.

Dress and Serve: Whisk together ¼ cup of olive oil, ¼ cup of red wine vinegar, ¼ cup of chopped fresh cilantro, ½ teaspoon of ground cumin, ¼ teaspoon of chili powder, 1 minced clove of garlic, 1 tablespoon of honey, and a pinch of kosher salt and freshly ground black peppers in a jar or bowl. Drizzle the dressing over the salad. Top with cilantro, sour cream, and more salsa.

How to Store and Reheat

I recommend storing the components of this taco salad in separate airtight containers and assembling just before serving. The beef will keep for up to 4 days in the refrigerator. I enjoy this cold the next day, but you can also reheat the beef in the microwave.

more salad recipes to try!

Salad

Olive Garden Salad with Copycat Dressing

Salad

Caprese Salad Recipe

Salad

Cucumber Tomato Salad

Side Dishes

Peruvian Chopped Salad Recipe

The post Taco Salad appeared first on The Cookie Rookie®.

I can’t stop eating tacos al pastor lately! My addiction is so strong that I just knew I had to learn to make this delicious pork recipe at home! I utilized pork sirloin roast for its mild flavor, tender texture, and low fat content. Grilling the pork locks in the flavor, creating a moist and tender taco meat. The marinade is made with chicken broth, white vinegar, chipotle peppers, garlic, and spices to create a wonderfully savory flavor that’s just the right amount of spicy. I can’t get enough!

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Tacos Al Pastor Recipe

Tender, marinated, and grilled pork is packed with flavor to make the most delicious taco meat for these homemade tacos al pastor.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinade Time 2 hours hours

Total Time 2 hours hours 35 minutes minutes

Servings 6

Calories 380kcal

Author Laurel Perry

Equipment

• High Powered Blender
• Grill or Indoor Grill Pan

Ingredients

For the Pork

• 2 pounds boneless pork sirloin roast*
• 1 pineapple**
• 1 white onion roughly chopped
• ½ cup low-sodium chicken broth
• ¼ cup distilled white vinegar
• 2 tablespoons ancho chili powder
• 4 cloves garlic
• 1 chipotle pepper in adobo sauce + 2 tablespoons adobo sauce from the can
• 1½ teaspoons kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin

For Serving

• 12 corn tortillas
• Lime wedges
• Chopped fresh cilantro
• Diced onion

Instructions

• Slice the sirloin into thin slices. Place in a large bowl.
  2 pounds boneless pork sirloin roast*
• Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.
  1 pineapple**
  
• To the blender, add the onion, chicken broth, vinegar, ancho chili powder, garlic, chipotle chili, adobo sauce, salt, oregano, and cumin. Blend until smooth.
  1 white onion, ½ cup low-sodium chicken broth, ¼ cup distilled white vinegar, 2 tablespoons ancho chili powder, 4 cloves garlic, 1 chipotle pepper in adobo sauce, 1½ teaspoons kosher salt, 1 teaspoon dried oregano, 1 teaspoon ground cumin
  
• Pour the marinade over the meat and toss well to coat. Cover and refrigerate for 2 hours and up to 3 days.
  
• Heat your grill, or grill pan, over medium-high heat. Grill the meat in batches until cooked through, 2-4 minutes per piece.
  
• Grill the pineapple until charred.
  
• Chop the meat and pineapple into small bite-sized pieces. Serve in tortillas with lime wedges, cilantro, and onion.
  Lime wedges, Chopped fresh cilantro, Diced onion, 12 corn tortillas
  

Video

Notes

*I like boneless pork sirloin roast for this recipe, but pork butt also works.

**Fresh grilled pineapple adds flavor, sweetness, and acidity to the dish. It creates a great contrast to the salty and savory pork!

Nutrition

Serving: 2tacos | Calories: 380kcal | Carbohydrates: 47g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 732mg | Potassium: 981mg | Fiber: 7g | Sugar: 17g | Vitamin A: 890IU | Vitamin C: 75mg | Calcium: 94mg | Iron: 3mg

How to Make Tacos Al Pastor Step by Step

Prep the Meat and Pineapple: Slice 2 pounds of boneless pork sirloin roast into thin slices and place in a large bowl. Prepare the pineapple by peeling it, slicing it into quarters, and removing the core. Chop one of the quarters into a large dice and place it in the blender. Slice the other quarters into large wedges and set aside.

Make the Marinade: To the blender, add 1 roughly chopped white onion, ½ cup of low-sodium chicken broth, ¼ cup of distilled white vinegar, 2 tablespoons of ancho chili powder, 4 cloves minced garlic, 1 chipotle pepper in adobo sauce (plus 2 tablespoons of the sauce), 1½ teaspoons of kosher salt, 1 teaspoon of dried oregano, and 1 teaspoon of ground cumin. Blend until smooth.

Marinate the Meat: Pour the marinade over the meat and toss well to coat. Cover and refrigerate for at least 2 hours, or up to 3 days (the longer, the better, in my opinion!).

Grill the Meat: Heat your grill (or grill pan) over medium-high heat, then grill the pork in batches until cooked through, 2-4 minutes per piece.

Grill the Pineapple: Grill the pineapple pieces until charred.

Chop and Serve: Chop the al pastor meat and pineapple into small bite-sized pieces. Serve as tacos in 12 corn tortillas with lime wedges, chopped fresh cilantro, and diced onion.

How to Store and Reheat

Store leftover tacos al pastor components in separate airtight containers in the refrigerator for up to 4 days. Reheat the pork in a skillet set over medium-low heat, or in the microwave until warmed through.

Serving Suggestions

I love to serve these tacos al pastor with Mexican rice, esquites, and refried beans just like at my favorite restaurant. And don’t forget the margaritas!

more taco recipes to try!

Dinners

Crockpot BBQ Chicken Tacos

Dinners

Birria Tacos Recipe

Dinners

Quesabirria Tacos

Dinners

Baked Ground Beef Taco Recipe

The post Tacos Al Pastor appeared first on The Cookie Rookie®.

I still get cravings for Taco Bell every now and then, but it truly tastes so much better when I make my favorite menu items at home. Trust me, the cheesy Gordita crunch tastes even better when it’s fresh out of your oven!

Tips for Beginners

• Lightly toast both the soft flour tortilla and the crunchy taco shell before assembling. This will add a slight crisp to the flour tortilla so it doesn’t get soggy from the fillings. Warming up the flour tortillas also helps prevent splitting while assembling.
• Don’t overload the taco with filling, or it may fall apart. Balance the meat, cheese, and toppings evenly for the best eating experience!

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Cheesy Gordita Crunch

Making the Cheesy Gordita Crunch at home with fresh ingredients has surpassed the original, featuring a crispy taco shell wrapped in a soft tortilla, gooey melted cheese, seasoned ground beef, and tasty fillings, making it a satisfying alternative to the drive-thru.

Course Dinner, Lunch

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 38 minutes minutes

Servings 8 tacos

Calories 428kcal

Author Krista Teigan

Equipment

• 1 Baking Sheet
• 1 large skillet

Ingredients

• 1 pound ground beef
• 1/2 onion chopped
• 1 1/2 tablespoons taco seasoning
• 1/2 cup salsa
• 8 flour tortillas 10-inches
• 2 cups shredded cheese
• 8 crispy taco shells
• Taco fixings lettuce, tomatoes, onion, limes

Spicy Ranch Sauce

• 1/2 cup ranch
• 1 tablespoon hot sauce

Instructions

• Preheat the oven to 375°F. Add the ground beef and onion to a large skillet over medium heat and break up the meat with a spoon or spatula.
  1 pound ground beef, 1/2 onion
  
• Stir in the taco seasoning and salsa. Add in 1/2 cup water and continue cooking until the mixture has thickened.
  1 1/2 tablespoons taco seasoning, 1/2 cup salsa
  
• Spread the tortillas out on 1 or 2 baking sheets. Sprinkle shredded cheese on each tortilla. Place the taco shells on their side to cover the half of the tortillas.
  8 flour tortillas, 2 cups shredded cheese, 8 crispy taco shells
  
• Bake in the oven for 5 minutes.
• Remove from the oven, and fold the exposed half of the tortilla onto the other side of the taco shell.
  
• Flip the taco shells so they’re resting on the opposite side. Then, return to the oven for another 3 minutes.
  
• Combine ranch and hot sauce to make the spicy ranch.
  1/2 cup ranch, 1 tablespoon hot sauce
• Fill each taco shell with ground beef, cheese, lettuce, tomatoes, onions, and spicy ranch.
  Taco fixings
  

Video

Nutrition

Serving: 1taco | Calories: 428kcal | Carbohydrates: 26g | Protein: 20g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 795mg | Potassium: 318mg | Fiber: 2g | Sugar: 3g | Vitamin A: 322IU | Vitamin C: 2mg | Calcium: 216mg | Iron: 3mg

How to Make Cheesy Gordita Crunch Step by Step

Cook the Ground Beef: Preheat the oven to 375°F. Heat a large skillet over medium heat and add 1 lb of ground beef and ½ an onion, chopped. Use a spatula to break up the meat.

Add Seasonings and Salsa: Add 1 ½ tbsp of taco seasoning and ½ a cup of salsa to the pan, and mix to combine with the beef. Cook down until most of the liquid has evaporated.

Form the Tortillas: Place the flour tortillas on baking sheets and sprinkle an even layer of shredded cheese on each tortilla. Place the hard shells on their sides, on top of each soft tortilla so they’re covering half of the tortilla. Bake in the oven for 5 minutes. 

Flip and Bake: Take the tortillas out of the oven and fold the other side of the soft tortilla over the hard shell to completely cover the outside. Place back on the baking sheet, opposite side down, and bake for another 3 minutes.

Fill the Tacos: Fill each taco shell with the ground beef mixture, more cheese, all the toppings and the spicy ranch sauce. Serve your cheesy gordita crunch immediately and enjoy!

How to Store and Reheat

To store leftovers, each ingredient should be stored separately in its own container. Ground beef can be stored in the refrigerator for 3-4 days. 

To reheat, heat ground beef on the stove top for 4-6 minutes until cooked through, or in the microwave for 1-2 minutes. Then assemble each cheesy Gordita crunch fresh!

Serving Suggestions

Though I’m enjoying this “fast food” at home, I still want the drive through experience with all the extra sides for my Cheesy Gordita Crunch. Try with some Mexican grilled corn, frito dip, or an easy Mexican rice recipe.

More Taco Recipes We Love

Beef

How to Cook Ground Beef (Boiling Ground Beef for Tacos, Spaghetti, etc.)

Dinners

Turkey Tacos

Dinners

Crockpot Chicken Tacos

Dinners

Barbacoa Tacos

The post Cheesy Gordita Crunch appeared first on The Cookie Rookie®.

This recipe is a favorite in my kitchen because it’s easy to make but tastes like a special occasion meal. The maple syrup and Dijon mustard create the perfect balance of sweetness and tang, while the soy sauce adds a deep, savory richness. Searing the pork before roasting gives it a nice crust, locking in all the juices for an incredibly tender bite. Plus, with just a handful of pantry staples, I can whip this up anytime without a last-minute grocery run. 

Tips for Beginners

• Make sure to properly sear the pork in a hot skillet before roasting. Use enough oil and heat the pan up properly to avoid sticking.
• If the pork is thicker on one end, tuck the thin end under. Roast fat-side up for natural basting.
• Double the glaze recipe or set some aside before baking for extra drizzle.
• Season generously with the dry rub. Let it marinate for an hour for deeper flavor.

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Roasted Pork Loin

This juicy roasted pork loin is my go-to main dish for Easter dinner. I make it every year because the maple glaze is absolutely perfect, and the meat turns out fork-tender with just a handful of simple ingredients.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 servings

Calories 337kcal

Author Krista Teigen

Ingredients

• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon paprika
• 1/4 teaspoon ground pepper
• 3 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon dijon mustard
• 2 1/2 tablespoons olive oil divided
• 2 cloves garlic minced
• 2 1/2 to 3 pounds pork loin roast

Instructions

• Preheat the oven to 350 degrees. Combine the salt, garlic powder, onion powder, thyme, paprika, and pepper in a dish. Rub the mixture all over the pork roast.
• In a separate dish, whisk together the maple syrup, soy sauce, dijon mustard, and 1/2 tablespoon olive oil.
• Heat 2 tablespoons olive oil in a large skillet over medium high heat. Brown the pork for 2 minutes on all sides.
• Transfer the pork to a baking dish. Pour half of the sauce over the roast.
• Bake for 35-50 minutes until the internal temperature of the pork is 145 degrees. Check the temperature of the pork at the 35-40 minute mark. Continue cooking until the temperature reaches 145 degrees.*
• When finished cooking, pour the remaining sauce over the roast, cover the meat loosely with tin foil, and let it rest for 10 minutes.
• Slice the roast and serve with gravy if desired.

Notes

*Use a meat thermometer and check at 35 minutes. Pork is done at 145°F—let it rest for 10 minutes before slicing.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 8g | Protein: 43g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 119mg | Sodium: 844mg | Potassium: 758mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 1mg

How to Make Roasted Pork Loin Step by Step

Gather the Ingredients: Gather all the ingredients together.

Season the Loin: Preheat the oven to 350°F. In a small bowl, mix 1 tsp salt, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp thyme, ¼ tsp paprika, and ¼ tsp black pepper. Rub this seasoning blend all over the pork loin.

Make the Glaze: In a separate bowl, whisk together 3 tbsp maple syrup, 2 tbsp soy sauce, 1 tbsp Dijon mustard, and 1/2 tablespoon olive oil to create the glaze.

Sear the Pork: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear the pork for 2 minutes per side until golden brown.

Glaze the Pork: Transfer the pork to a baking dish and pour half of the maple Dijon glaze over the roast.

Bake the Pork: Place the pork in the preheated oven and bake for 35-50 minutes, checking the internal temperature at the 35-minute mark. The pork is done when it reaches 145°F in the thickest part.

Add Remaining Glaze: Once cooked, remove the pork from the oven and pour the remaining glaze over the roast, loosely tent it with foil, and let it rest for 10 minutes before slicing.

Serve and Enjoy: Slice the warm pork and serve with gravy if desired. Enjoy!

Serving Suggestions

I make this every year for Easter, but I also make it for a cozy family dinner because it’s just that easy. It’s the perfect main dish to pair with cheesy asparagus au gratin, adding a rich, savory contrast to the sweet and tangy glaze. When I’m serving a crowd, I like to round out the meal with crockpot glazed carrots and creamy mashed potatoes, which are the perfect sides to soak up the sweet glaze.

Storage Instructions

To store leftovers, let the pork cool completely before transferring it to an airtight container. It will keep in the refrigerator for 3-4 days or in the freezer for up to 3 months. If freezing, slice the pork first and store it with any extra sauce to keep it moist.

For reheating, the best method is to warm it in the oven at 300°F, covered with foil, until heated through, about 10-15 minutes.

More Pork Loin Recipes

Pork Recipes

Orange Cranberry Pork Loin (Roast Pork Loin)

Dinners

Smoked Pork Loin

Dinners

Stuffed Pork Tenderloin

Pork Recipes

Baked Pork Tenderloin – Honey Glazed

The post Roasted Pork Loin appeared first on The Cookie Rookie®.

This is one of those classic Italian dishes that never gets old. Similar to my other stuffed pasta favorites like chicken stuffed shells and alfredo stuffed shells (yum), this cheese manicotti recipe is easy to make and it’s great for feeding any picky eaters. I love making this for meal prep and freezer stashes, so I can just grab it and throw it in the oven on busy weeknights.

Tips for Beginners

• This recipe is vegetarian but can be easily adapted to add meat. Cook and season ground pork, turkey or beef in a pan, then add the jar of marinara sauce. Or follow this crockpot bolognese recipe.
• Use your favorite store-bought marinara sauce or make your own homemade marinara sauce.

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Manicotti

This classic manicotti recipe, featuring tender noodles stuffed with a rich, herby ricotta filling, three cheeses, and a savory sauce, is a crowd-pleasing Italian comfort dish baked to cheesy perfection.

Course pasta

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 721kcal

Author Laurel Perry

Equipment

• 1 baking dish

Ingredients

• 10-12 manicotti noodles*
• 15 ounce ricotta cheese
• 3 cups grated low-moisture mozzarella cheese divided
• 1 cup parmesan divided
• 2 tablespoons fresh parsley chopped, plus more for garnish
• 2 tablespoons fresh basil chopped, plus more for garnish
• 2 large eggs beaten
• ½ teaspoon black pepper
• 1 24 ounce jar marinara sauce

Instructions

• Preheat the oven to 350°F.
• Season your pot of water with a heaping pinch of salt after it boils and before you add the noodles. Cook the manicotti al dente according to package directions, drain and rinse in cold water.
  10-12 manicotti noodles*
  
• In a medium bowl, stir together the ricotta, 1 cup of the mozzarella, ¾ cup of the parmesan, parsley, basil, eggs and black pepper. Transfer the mixture to a piping bag for easy filling.
  15 ounce ricotta cheese, 3 cups grated low-moisture mozzarella cheese, 1 cup parmesan, 2 tablespoons fresh parsley, 2 tablespoons fresh basil, 2 large eggs, ½ teaspoon black pepper
  
• Spread 1 cup of the sauce in the bottom of a 9×13 inch baking dish.
  1 24 ounce jar marinara sauce
  
• Fill a manicotti shell and line it up in the baking dish. Repeat until all the filling is used.
  
• Top with the remaining sauce, mozzarella, and parmesan cheese. Cover and bake for 20-30 minutes or until the cheese is melted. Broil for the last 1-2 minutes to brown the cheese if desired.
  
• Remove from the oven and let cool for 10 minutes before garnishing with more fresh parsley and basil. Serve.
  

Video

Notes

*Large tubular pasta that can be filled with the ricotta filling. If you can’t find manicotti you can use jumbo shells instead.

Nutrition

Serving: 1serving | Calories: 721kcal | Carbohydrates: 50g | Protein: 51g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 187mg | Sodium: 2000mg | Potassium: 917mg | Fiber: 4g | Sugar: 10g | Vitamin A: 2225IU | Vitamin C: 15mg | Calcium: 1224mg | Iron: 4mg

How to Make Manicotti Step by Step

Gather all ingredients together.

Cook the Manicotti: Preheat the oven to 350°F. Cook 10-12 manicotti noodles to al dente in salted boiling water, according to package instructions. Drain and rinse with cold water to prevent further cooking, then set aside.

Make the Ricotta Mixture: Add 15 oz ricotta cheese, 1 cup of grated mozzarella cheese, and ¾ cup of parmesan to a bowl. Add in 2 tbsp fresh chopped parsley, 2 tbsp fresh chopped basil, 2 beaten large eggs, and ½ tsp of black pepper. Stir to combine, then add the filling mixture to a piping bag for easy filling.

Prep the Baking Dish: Use 1 cup of marinara sauce spread on the bottom of the baking dish to prevent noodles from sticking.

Fill the Noodles: Fill each manicotti noodle with the ricotta mixture using the piping bag. Then, place each filled noodle in a single layer in the sauced baking dish.

Assemble and Bake: Cover the filled noodles with the remaining marinara sauce and top with 2 more cups of shredded mozzarella and a ¼ cup Parmesan cheese. Cover the baking dish with tin foil and place in the oven to bake for 20-30 minutes. Make sure the cheese is melted. Place under the broiler for 1-2 minutes to brown the cheese if desired.

Cool and Serve: Take the baked manicotti out of the oven and set aside to cool for 10 minutes. Garnish with more fresh herbs, serve, and enjoy!

How to Store and Reheat

Store leftovers in the refrigerator by wrapping tightly with plastic wrap and storing for up to 3-4 days. Reheat the entire baking dish in a 350°F oven for 30 minutes or individual portions in the microwave for 3-4 minutes until warmed through.

You can freeze stuffed manicotti before or after baking. Freeze before baking by preparing the manicotti as usual, stuffing the shells and layering with sauce in a freezer-safe baking dish. Cover the dish with plastic wrap first, pressing it down to touch the surface to prevent freezer burn. Then cover with a layer of aluminum foil for extra protection. Freeze for up to 3 months.

When you’re ready to cook, thaw the manicotti in the fridge overnight. Thaw before baking and follow the usual baking instructions. If baking directly from frozen, cover and bake at 350°F (175°C) for about 1.5 hours, uncovering for the last 20-30 minutes to brown the cheese.

Serving Suggestions

Manicotti is a filling, one-casserole dish meal. I love pairing it with a fresh green goddess salad or homemade caesar. And I always serve my pasta dishes with a warm baguette, crusty loaf, or cheesy bread.

More Pasta Recipes We Love

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Caprese Pasta Bake (Oven-baked Caprese Casserole)

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Baked Parmesan Pasta

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Baked Feta Pasta Recipe

Dinners

Baked Ziti without Ricotta

The post Manicotti appeared first on The Cookie Rookie®.