Dinner Recipes - Recipes by Meal | Taste of Home

Stuffed Ham

Val Goodrich — Fri, 13 Jun 2025 13:00:55 +0000

Ingredients

1 large fresh or corned ham (8 to 12 pounds), bone removed
3 cups finely chopped fresh kale
3 cups finely chopped cabbage
3 cups finely chopped onion
2 tablespoons kosher salt
1 tablespoon celery seed
1 tablespoon mustard seed
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper

Directions

Using a sharp knife, remove any fat on the outside of the ham. Lay ham flat, make 4 to 6 half moon slits into the deepest parks of the ham, about 2-in. deep. Set aside.
In a large bowl, combine the remaining ingredients. Stuff mixture into ham, filling all gaps. Place any remaining filling in the center of the ham. Place the stuffed ham on a double thickness of cheesecloth; bring up corners of cloth and tie tightly with kitchen string.
Fill a large stock pot with enough water to cover the ham; bring to a boil. Add ham to pot. Reduce heat; cover and simmer until internal temperature reaches 145°, about 3-4 hours.
Remove from pot; let cool to room temperature. Remove and discard cheesecloth. Slice ham; serve.

Nutrition Facts

1 serving: 419 calories, 14g fat (4g saturated fat), 185mg cholesterol, 4928mg sodium, 8g carbohydrate (3g sugars, 2g fiber), 68g protein.

Fried Cheese Curds

Lauren Habermehl — Tue, 10 Jun 2025 16:18:16 +0000

Ingredients

1 package (12 to 14 ounces) fresh cheddar cheese curds
Oil for deep-fat frying
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup very cold beer or nonalcoholic beer
1 large egg, lightly beaten
2 tablespoons cornstarch
Optional: Ranch salad dressing or marinara sauce

Text Ingredients

Directions

Place cheese curds on waxed paper-lined baking sheets. Freeze until solid, two hours or overnight.
In a Dutch oven, electric skillet or deep fryer, heat oil to 375°. In a shallow bowl, combine flour, baking powder and seasonings. Stir in beer and egg until smooth.
In a small bowl, toss cheese curds in cornstarch until well coated. Dip in batter; allow excess to drip off.
Fry in hot oil in batches until golden brown, about 1 minute, keeping submerged while frying with a spider strainer or metal spatula. Drain on paper towels. If desired, serve with ranch dressing or marinara.

Nutrition Facts

1 serving: 585 calories, 48g fat (18g saturated fat), 117mg cholesterol, 756mg sodium, 15g carbohydrate (1g sugars, 0 fiber), 22g protein.

Spaghetti all’Assassina (Assassin’s Spaghetti)

Nancy Mock — Mon, 09 Jun 2025 18:28:08 +0000

Ingredients

3 cups hot water
3 cups passata tomato sauce, divided
2 tablespoons tomato paste
1/4 cup extra virgin olive oil, plus more for drizzling
3 garlic cloves, minced
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1/2 teaspoon pepper
12 ounces uncooked spaghetti
Grated Pecorino Romano or Parmesan cheese, optional

Text Ingredients

Directions

In a large heatproof container, stir together hot water, 1 cup passata sauce and tomato paste; set aside.
Heat 1/4 cup olive oil in a large nonstick skillet over medium-high heat. Add garlic, crushed red pepper flakes, salt and pepper; cook 30-45 seconds or until garlic begins to brown. Add remaining 2 cups passata sauce. Simmer 2-3 minutes or until sauce has slightly thickened, stirring occasionally.
Add spaghetti, pushing it down into the tomato sauce; spoon sauce over the top. Add in a splash of tomato broth to just cover the top of the pasta. Bring to a simmer; reduce heat to medium.
Simmer, without stirring, until the sauce begins to look slightly dry. Ladle in additional tomato broth, just enough to barely cover the top of the spaghetti. Repeat the process of simmering the spaghetti and ladling in more tomato broth. As it simmers, use tongs to occasionally push the spaghetti strands apart so they don’t clump; keep in a layer at the bottom of the skillet, allowing spaghetti to slightly scorch. After about 15 minutes, use tongs or a spatula to flip the spaghetti over, half at a time, allowing the other side to blacken. Continue simmering; add additional broth until spaghetti is al dente, about 25-30 minutes total (if you run out of tomato broth, use a splash of water). Increase heat to medium-high; cook another 3-4 minutes or until the bottom is slightly scorched. Remove from the heat.
Use tongs to twist up portions of the spaghetti; transfer to serving plates. Add a drizzle of olive oil to each portion. Sprinkle with grated Pecorino Romano or Parmesan cheese, if desired. Serve hot.

Nutrition Facts

1 serving: 385 calories, 14g fat (2g saturated fat), 3mg cholesterol, 978mg sodium, 54g carbohydrate (9g sugars, 5g fiber), 10g protein.

Tyler Smith’s Ritz Chicken & Potatoes

Tyler Smith — Fri, 06 Jun 2025 16:26:43 +0000

Ingredients

RITZ CHICKEN:
2 packages Ritz crackers
2 pounds boneless chicken breasts
1 tablespoon salt
1 cup all-purpose flour
1 cup buttermilk
3 tablespoons butter
GARLIC MASHED POTATOES:
1 whole garlic bulb
1 tablespoon olive oil
4 tablespoons salt, divided
3 large Russet potatoes
6 cups water
2 cups 2% milk
4 tablespoons butter
2 tablespoons chopped chives

Text Ingredients

Directions

Put the Ritz crackers in a plastic bag. Seal the bag and crush the crackers, using your hand or a rolling pin.
Season the chicken breasts with 1/2 tablespoon salt. Set out three shallow bowls or trays. Put the flour in one, the buttermilk and 3 tablespoons melted butter in the second, and the crushed crackers in the third. Dip both sides of each chicken breast into the flour, then the liquid, then the crushed crackers. Place the chicken in a baking dish and cover the dish with foil. Bake at 375° for 30 minutes. Remove the foil and bake at 425° for 15-20 minutes. Check the internal temperature of the chicken; it should be 165° in the thickest part. Let rest for 10-15 minutes.
Cut the garlic bulb in half. Add 1 tablespoon olive oil and 1 tablespoon salt. Wrap in aluminum foil and bake at 375° for 45 minutes. Remove from the oven and set aside.
Peel the potatoes and cut into 1-inch cubes. Boil the water in a large pot. Once boiling, add 1 tablespoon salt. Reduce heat to medium and add the potatoes. Cook for 20-25 minutes, or until a knife can easily cut into a potato. Remove the potatoes and let cool for 5-10 minutes.
In a separate small pot, heat the milk and 4 tablespoons butter over low heat until the butter is melted. Set aside.
With a masher, rice strainer or handheld mixer, mash the potatoes. Slowly add the warmed milk and butter. Squeeze the roasted garlic cloves out of the bulb and stir into the potato mixture. Add the chives. Add 2 tablespoons salt, to taste. Serve the chicken on top of the mashed potatoes.

Bison Meat Loaf

Kate McKiernan — Thu, 05 Jun 2025 16:31:09 +0000

Ingredients

3/4 cup dry bread crumbs
3/4 cup whole milk
1 poblano pepper, seeded and diced
3/4 cup shredded carrots
1/2 cup chopped onion
1 large egg, lightly beaten
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon rubbed sage
1/4 teaspoon celery salt
1/4 teaspoon garlic powder
1 pound ground bison
1 pound ground pork
SAUCE:
1/2 cup ketchup
1-1/2 teaspoons packed brown sugar
3/4 teaspoon white vinegar
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper

Text Ingredients

Directions

Preheat oven to 350°. In a large bowl, combine first 13 ingredients. Add bison and pork; mix lightly but thoroughly.
In a small bowl, combine all sauce ingredients.
Shape into a free-form loaf about 1-1/2-in. high on a foil-lined rimmed baking sheet. Brush with sauce. Bake until a thermometer reads 160°, 50-60 minutes. Let stand 10 minutes before slicing.

Nutrition Facts

1 slice: 343 calories, 19g fat (8g saturated fat), 103mg cholesterol, 714mg sodium, 17g carbohydrate (8g sugars, 1g fiber), 24g protein.

Traeger Woodridge Review: We Tested a Grill from the Brand’s New, Affordable Lineup

Mary Henn — Mon, 02 Jun 2025 18:26:03 +0000

Pellet grills are great because they combine wood-fired flavor with the convenience of a gas grill. They’re perfect for low-and-slow smoking that makes meat fall-off-the-bone tender. Traeger, a household name in the grilling space, has introduced several different lines of pellet grills. Some of the brand’s most iconic models, like the Ironwood and Timberline, are pretty pricey.

This year, however, we were intrigued to see Traeger launch the Woodridge Series, designed to provide the brand’s signature, high-quality grilling experience at more accessible price points. Like the other Traeger grill series, the Woodridge Series includes three new grill models: the Woodridge (base model), Woodridge Pro (mid-tier model) and Woodridge Elite (premium model).

As a grilling enthusiast and Kansas City native, I am serious about barbecuing and smoking meats. As a product tester, I’ve reviewed numerous grills and outdoor cooking gadgets. When I got word of the new Woodridge Series, I was eager to find out if the grill would really offer a superior grilling experience at an affordable price. Here’s how my experience with the Woodridge Pro went.

I Tried It

Traeger Woodridge Pro

Traeger's new grill offers the brand's latest technology at a more affordable price.

What is the Traeger Woodridge Pro?

The Traeger Woodridge Pro is part of Traeger’s Woodridge lineup. Designed for backyards, decks and patios, it represents a step up from the base model Woodridge, which is slightly smaller and has fewer features. The grill is constructed from black, powder-coated steel for impressive durability. Like most other Traeger models, it includes two stationary legs and two legs equipped with large rolling casters, allowing for easy movement as needed.

The hopper is located on the right side of the grill and can hold up to 24 pounds of wood pellets. The temperature control and ignition screen is on the hopper’s front. Once ignited, it can reach 500 degrees. With 970 square inches of cooking space and two tiers, there’s plenty of space for serving up ‘cue to a crowd.

The Woodridge Pro is equipped with WiFIRE technology and a digital pellet sensor. These capabilities allow you to track your cooking and monitor your pellet levels from afar using the Traeger App. The Woodridge Pro also includes a folding side shelf for extra prep space, a super smoke mode and several other standout features to enhance your outdoor cooking experience.

How We Tested the Traeger Woodridge Pro

I set up and tested the new Traeger Woodridge Pro in my backyard. Here’s how it went.

Assembly and Setup

The Woodridge Pro was delivered to my home on a pallet. I requested that the pallet be placed near the garage, as it was raining during delivery. I unloaded the pallet once sunny weather prevailed and we had time to build the grill. The delivery was heavy, so I convinced a few family members to help me open the box and carry the individual pieces to the backyard for assembly.

Assembling the grill took about an hour and a half, with two to three people working on it at a time. Everyone involved (my partner, brother and I) agreed that assembly was relatively easy. The box includes the tools necessary for assembly, and the instructions were very clear and easy to follow. Although several pieces and steps were involved, the instruction manual featured detailed pictures and written descriptions with large fonts and symbols.

To test the new pellet grill, we first connected to WiFire via Bluetooth to pair it with the Traeger App. Next, we seasoned the grill, which is essential before cooking. Properly seasoning your grill ensures it is primed for cooking and free of any factory residue.

Seasoning the Grill

To season the grill, we plugged it in, filled it with pellets and switched it on. Then, we set it to 350 degrees. Once the grill got up to 350 degrees, we let it run for 15 minutes. This produced quite a bit of smoke and ash, which is normal when first firing up the grill. After 15 minutes, we raised the temperature to 500 degrees and let it run for another 45 minutes to ensure it was properly seasoned.

The instructions note that getting up to seasoning temperature for the first time may take up to an hour, but it took us less than half an hour. After the 45 minutes were up, we initiated the shutdown cycle, which included a countdown timer indicating that the grill was shutting down and cooling.

Editor’s Note: You should familiarize yourself with the assembly guide and owner’s manual before operating your Traeger to avoid any potential dangers or hazards that may arise from misuse.

Cooking

The next day, we used the Woodridge Pro to cook what pellet grills do best: ribs and pork shoulder. (Truthfully, if you’re looking for a grill to cook things like thin steaks, smash burgers, and lamb chops, you’ll likely want to go the gas grill route to achieve a high-temp sear or opt for one of the Traeger models with a side burner, such as the Woodridge Elite.)

We smoked a pork shoulder for about six hours, first at 300 degrees for two hours, then at 285 degrees for the next two hours, and finally raising it back to 300 degrees for the last two hours. We could have left it on for much longer at a lower temperature, but time was of the essence since we were expecting guests that afternoon.

We spritzed the pork shoulder with apple juice every hour to keep it moist and wrapped it for the final two hours of cooking to enhance moisture, flavor and tenderness. Our efforts yielded super-juicy pulled pork with a nice red smoke ring. Although the pork might have been even more tender if cooked more slowly, it was still very easy to shred and received several compliments from our guests.

Next, we cooked three racks of ribs for four hours, starting at 285 degrees for the first two hours and then increasing to 300 degrees for the last two hours. We usually prefer the 3-2-1 method for smoking ribs, but again, time was limited, and we wanted to see how the new pellet grill performed under pressure.

That said, we still wrapped the ribs in apple juice for the last two hours of cooking, which helped steam and soften them. Of course, we let all the meat rest before serving, and the ribs were a fan favorite in our house. They were smoky and tender enough to pull from the bone easily, and a knife went through them like warm butter.

Later that evening, we used the Woodridge Pro to grill some brats at 350 degrees (about as hot as I’d ever cook something with a pellet grill). The brats got a nice char and were perfectly juicy.

Traeger App

One of the best features of the new Woodridge Pro is its compatibility with the Traeger App, which is efficient, user-friendly and easy to look at. The Traeger App allowed my partner to fire up the grill remotely from the comfort of his pillow at 6 a.m. If you’ve ever rolled out of bed early to go outside and fire up the smoker to ensure the barbecue is ready for company on time, you know how luxurious it is to complete that step from bed without even sliding on your slippers.

The app also allows you to control the grill’s temperature, set timers, view the actual and adjust the target temperature of the meat probe, check pellet levels, select modes like Super Smoke and Keep Warm, shut down the grill and more. You can even order more pellets directly from the app if you’re running low—talk about convenience.

While I found the app’s simplified interface stress-free, it may leave more seasoned pros wanting a bit more. The app essentially brings the controls from the front of the grill to the palm of your hand. While convenient, it doesn’t include additional features like the ability to pre-set a cook schedule or set the grill to respond to probe readings automatically. The app also doesn’t track the grill’s temperature history or record usage.

If you’re wondering how Traeger’s technology compares to other pellet grill brands, Wes Wright, Founder and CEO of CookOut News, says, “Traeger is almost like Apple or Peloton of the pellet grill space. Their tech is arguably better than Recteq’s [for instance], both in terms of the tech on the grill itself and execution on their mobile app.”

Shutdown and Cleanup

The shutdown process is crucial for keeping your Traeger grill operating at its best. Simply press and hold the ignition/shutdown button to start the cycle. As noted, a timer will begin, and you’ll hear the fan running. Once the shutdown cycle is complete, the grill will enter standby mode until your next use.

Before each cook, you should remove any buildup from the drip tray or replace the drip tray liner. You’ll also want to ensure the EZ-Clean Grease and Ash Keg is empty and has a new liner.

After each cook (and once the shutdown cycle is complete), remove any food left behind on the grates while they are still warm. Use a grill brush to scrape food particles and buildup into the EZ-Clean Grease and Ash Keg.

Depending on usage and daily maintenance, you’ll want to vacuum ash out of the firepot and scrape creosote from the backsplash and back of the grill lid every month or so. You’ll also want to wipe down the grill cavity and clean out the grease drain chute.

Pros

Approachable price point
Easy to assemble
Simple to operate, shut down and clean
Delicious food results, especially at lower temperatures and longer cook times

Cons

Not ideal for searing and high-temp cooking
App could be more advanced

Product Comparison: Traeger Woodridge vs. Ironwood vs. Pro 34

Traeger’s Ironwood, Woodridge and Pro 34 series are its three most affordable options, with the Ironwood line being the priciest of the bunch and the Pro 34 the least expensive. The Traeger Ironwood and Woodridge Pro share much of the same technology, including WiFIRE connectivity and app compatibility, Super Smoke modes and integrated pellet sensors. The Woodridge grills run a bit larger than the Ironwood grills, but the Ironwood line features an intuitive touchscreen display and includes two wired meat probes, while the Woodridge grills come with only one.

The Traeger Pro 34 is priced lower than the other two grills; however, it lacks WiFIRE connectivity and is not compatible with the Traeger App. Additionally, the Pro 34 is missing features like Super Smoke mode, built-in prep space and the EZ-Clean Grease and Ash Keg. It also isn’t compatible with the PAL Rail or ModiFIRE accessories that can take your Traeger grilling experience to the next level.

All three grill series provide a versatile temperature range, a convenient hopper clean-out and two tiers of grates.

Final Verdict

So far, my partner and I are big fans of the Traeger Woodridge Pro. It’s easy to assemble, use and clean, and it delivers even, consistent results. I appreciate that the controls and app are streamlined for hassle-free grilling. While some expert grillers might want more features from the Traeger App, I found its simple interface manageable and easy to use from the first cook. I also appreciate that Traeger has introduced the budget-friendly Woodridge Series, which includes many of the same technological features as the more expensive Ironwood and Timberline grills.

Where to Buy the Traeger Woodridge Pro

I Tried It

Traeger Woodridge Pro

An innovative, budget-friendly pellet grill from a brand you trust

The base model of the Woodridge Pellet Grill retails for about $900, the Woodridge Pro (reviewed here) is priced at around $1,150 and the Woodridge Elite is available for $1,800. You can purchase the Woodridge Pro and other models directly from Traeger, as well as at Home Depot, BBQ Guys, and Ace Hardware.

FAQ

How do you clean a Traeger grill?

The details for cleaning your Traeger grill may vary by model, but the basics remain the same. Before cleaning your grill, ensure it is completely cool. The standard cleaning process includes spraying the grates with an all-natural degreaser or cleaner, removing old foil or drip tray liners and emptying the pellets from the hopper.

Occasionally, you’ll want to vacuum the inside the grill, firepot and hopper to ensure your Traeger is operating at its best. If your grill has a chimney, be sure to clean its inside as well. Spraying both the inside and outside of the grill with an all-natural degreaser or cleaner is a good idea. You can also use a homemade mixture of diluted dish soap, water and vinegar.

A grill cover can also extend the lifespan of your Traeger by protecting it from the elements.

How do you start a Traeger grill?

Each Traeger model varies slightly, but essentially, all you need to do is plug in a Traeger, turn it on, select a temperature, and press the ignite button. Traeger grills are quite easy to start.

How do you connect a Traeger grill to WiFi?

Download and install the Traeger App. Then, pair your grill to the app via Bluetooth by pressing the menu button on the front of your grill and selecting the WiFi grill icon from the menu bar. After that, you can click on the grill icon in the app and select the plus sign in the right corner to add your grill. Your grill must be powered on to connect to WiFi.

The assembly guide included with your grill provides detailed instructions for connecting your specific Traeger to WiFi.

How do you know which Traeger to buy?

Choosing the right Traeger grill depends on your budget, the number of people you typically cook for, whether you want a portable option and the specific features you desire (e.g., WiFi compatibility).

The Pro 34 is great if you’re on a tight budget and don’t need any bells and whistles on your smoker, while the Timberline series is worth considering if you’re ready to invest in an upscale smoker that packs the punch of a mini outdoor kitchen. The Woodridge series represents a solid middle-of-the-road option, featuring advanced technology and large cooking capacities at a reasonable price. If you’re seeking something portable, look at the Tailgater and Ranger.

Why You Should Trust Us

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

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From the Recipe Creator:You'll be surprised at the taste of this rich and cheesy easy potato soup. It really is the best potato soup recipe, ever. I came up with it after enjoying baked potato soup at one of our favorite restaurants. I added bacon, and we think that makes it even better. —Coleen Morrissey, Sweet Valley, Pennsylvania

Nutrition Facts:1 cup: 250 calories, 13g fat (7g saturated fat), 35mg cholesterol, 823mg sodium, 22g carbohydrate (8g sugars, 2g fiber), 12g protein.

Three-Cheese French Onion Soup

4 Reviews

Test Kitchen Approved

Total Time30 min

Servings7 servings

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From the Recipe Creator:This satisfying soup is fantastic any autumn or winter day. The blend of Swiss, Parmesan and mozzarella gives it a richness onion soup lovers will enjoy. —Gina Berry, Chanhassen, Minnesota

Nutrition Facts:1 serving: 205 calories, 12g fat (7g saturated fat), 34mg cholesterol, 1120mg sodium, 17g carbohydrate (3g sugars, 2g fiber), 8g protein.

Beer Cheese Soup

1 Review

Test Kitchen Approved

Total Time25 min

Servings8 servings (1-1/2 quarts)

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From the Recipe Creator:This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. —Paula Zsiray, Logan, Utah

Nutrition Facts:3/4 cup: 450 calories, 36g fat (22g saturated fat), 102mg cholesterol, 925mg sodium, 12g carbohydrate (1g sugars, 0 fiber), 17g protein.

Cauliflower Soup

325 Reviews

Contest Winner

Test Kitchen Approved

Total Time30 min

Servings8 servings (2 quarts)

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From the Recipe Creator:This cheesy recipe is way tastier than any other cauliflower soup I've tried! We like it with hot pepper sauce for a little extra kick. —Debbie Ohlhausen, Chilliwack, British Columbia

Nutrition Facts:1 cup: 160 calories, 11g fat (6g saturated fat), 30mg cholesterol, 616mg sodium, 10g carbohydrate (5g sugars, 2g fiber), 7g protein.

Cheesy Chili

12 Reviews

Test Kitchen Approved

Total Time25 min

Servings12 servings (3 qt.)

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From the Recipe Creator:My six grandchildren enjoy feasting on big bowls of this zesty chili. It's so creamy and tasty, you can even serve it as a dip at parties. —Codie Ray, Tallulah, Louisiana

Nutrition Facts:1 cup: 396 calories, 25g fat (15g saturated fat), 85mg cholesterol, 1166mg sodium, 13g carbohydrate (9g sugars, 2g fiber), 29g protein.

Chicken Cordon Bleu Soup

15 Reviews

Test Kitchen Approved

Total Time40 min

Servings6 servings (2 quarts)

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From the Recipe Creator:This is a wonderful addition to potlucks, and it comes together so easily! Cauliflower makes a nice, extra creamy backdrop for the classic flavors of chicken cordon bleu you can eat with a spoon. —Heidi Der, Stow, Ohio

Nutrition Facts:1-1/3 cups: 481 calories, 32g fat (16g saturated fat), 141mg cholesterol, 1254mg sodium, 11g carbohydrate (5g sugars, 1g fiber), 33g protein.

Ham Chowder

185 Reviews

Test Kitchen Approved

Total Time1 hour

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. —Jennifer Trenhaile, Emerson, Nebraska

Nutrition Facts:1 cup: 404 calories, 26g fat (12g saturated fat), 76mg cholesterol, 1081mg sodium, 20g carbohydrate (8g sugars, 3g fiber), 22g protein.

Cream of Cauliflower Soup

22 Reviews

Test Kitchen Approved

Total Time20 min

Servings6 servings

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From the Recipe Creator:This mildly cheesy cauliflower soup is a favorite of mine. I make it often in summer, although it's good any time. —Karen Brown, West Lafayette, Ohio

Nutrition Facts:1 cup: 186 calories, 11g fat (6g saturated fat), 36mg cholesterol, 792mg sodium, 10g carbohydrate (6g sugars, 1g fiber), 13g protein.

Roasted Pepper Potato Soup

32 Reviews

Contest Winner

Test Kitchen Approved

Total Time45 min

Servings6 servings

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From the Recipe Creator:I really enjoy potato soup, and this rich creamy version is different than most I've tried. I like its lemon and cilantro flavors, but you can adjust the ingredients to best suit your family's taste buds. --Hollie Powell of St. Louis, Missouri

Nutrition Facts:1 cup: 204 calories, 9g fat (3g saturated fat), 11mg cholesterol, 1154mg sodium, 26g carbohydrate (0 sugars, 4g fiber), 6g protein.

Corn Chowder with Dumplings

6 Reviews

Test Kitchen Approved

Total Time35 min

Servings4 servings

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From the Recipe Creator:This is a spiced-up version of my favorite corn chowder. The first time I added dumplings, my husband declared them awesome! —Shannon Kohn, Simpsonville, South Carolina

Nutrition Facts:1-1/4 cups: 577 calories, 29g fat (16g saturated fat), 93mg cholesterol, 1424mg sodium, 71g carbohydrate (12g sugars, 7g fiber), 14g protein.

Broccoli Beer Cheese Soup

18 Reviews

Test Kitchen Approved

Total Time50 min

Servings10 servings (2-1/2 quarts)

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From the Recipe Creator:Whether you include the beer or not, this soup tastes wonderful. I always make extra and pop individual servings into the freezer. —Lori Lee, Brooksville, Florida

Nutrition Facts:1 cup: 316 calories, 23g fat (13g saturated fat), 69mg cholesterol, 1068mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 12g protein.

Cheese Chicken Soup

16 Reviews

Test Kitchen Approved

Total Time30 min

Servings8 servings (22/3 quarts)

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From the Recipe Creator:Kids won’t think twice about eating their vegetables after tasting this cheesy soup. —LaVonne Lundgren, Sioux City, Iowa

Nutrition Facts:1-1/3 cups: 429 calories, 22g fat (11g saturated fat), 116mg cholesterol, 1464mg sodium, 23g carbohydrate (6g sugars, 4g fiber), 33g protein.

Beer Cheese Potato Soup

5 Reviews

Test Kitchen Approved

Total Time55 min

Servings8 servings (2 quarts)

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From the Recipe Creator:This satisfying potato soup has a velvety texture that's not too thick or too thin. The subtle flavors of beer and cheese balance each other nicely, creating a soup that's sure to warm you head to toe. —Patti Lavell, Islamorada, Florida

Nutrition Facts:1 cup: 225 calories, 11g fat (6g saturated fat), 32mg cholesterol, 711mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 10g protein.

Golden Gouda Mushroom Soup

11 Reviews

Test Kitchen Approved

Total Time30 min

Servings6 servings

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From the Recipe Creator:Here’s a fantastic first course for guests. Rich, creamy and cheesy, it will warm you from the inside out and stir your appetite for what’s to come. —Charlotte Rogers, Virginia Beach, Virginia

Nutrition Facts:1 cup: 412 calories, 33g fat (21g saturated fat), 114mg cholesterol, 1082mg sodium, 13g carbohydrate (3g sugars, 1g fiber), 13g protein.

Garlicky Cheddar Cheese Bisque

5 Reviews

Test Kitchen Approved

Total Time1 hour 10 min

Servings6 servings

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From the Recipe Creator:I came up with a cheddar cheese soup a while ago and decided to give it a boost with a variety of root vegetables. Crushed pita chips and fresh parsley make fun garnishes. —Patricia Harmon, Baden, Pennsylvania

Nutrition Facts:1 cup: 320 calories, 19g fat (12g saturated fat), 68mg cholesterol, 1307mg sodium, 18g carbohydrate (9g sugars, 1g fiber), 13g protein.

Cheddar Cheese Soup

8 Reviews

Contest Winner

Test Kitchen Approved

Total Time25 min

Servings4 servings

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From the Recipe Creator:This delicious soup recipe was shared by a friend and instantly became a hit with my husband. Its big cheese flavor blends wonderfully with the flavor of the vegetables. I first served this creamy soup as part of a holiday meal, but now we enjoy it throughout the year. —Dee Falk, Stromsburg, Nebraska

Nutrition Facts:1 cup: 402 calories, 28g fat (19g saturated fat), 97mg cholesterol, 1088mg sodium, 17g carbohydrate (9g sugars, 1g fiber), 20g protein.

Cheese Soup FAQ

What kind of soup can I make with cheese?

You can make all kinds of cheese soups, from chunky to smooth and vegetarian to meaty. Hard cheeses, like Parmesan, add a salty punch while keeping the broth light. For thick, creamy cheese soup recipes, opt for dense, melty cheeses like Monterey Jack, cheddar or cream cheese.

What is the best type of cheese for soup?

Cheddar, Gouda and Gruyere are some of the best melting cheeses, making them great types of cheese for soup because they melt smoothly and have unique flavors you can taste. Soft cheeses with bold flavor, like Brie, blue cheese or goat cheese, can be used in small amounts. To prevent curdling, always stir cheese in slowly off the heat after the soup has stopped boiling, and whenever possible, grate your own cheese since it will melt quicker and more easily.

What are the best comfort-food soups made with cheese?

The best comfort-food soups with cheese combine hearty ingredients like potatoes, pasta or meat with smooth, cheesy bases. Hearty cheese soups don’t need much else to make them a full meal, but you can always add a chunk of bread or an easy side for soup to round things out.

The post 22 Easy, Creamy Cheese Soups appeared first on Taste of Home.

Chiles Rellenos

Ericka Sanchez, Val Goodrich — Wed, 28 May 2025 01:43:38 +0000

Ingredients

5 plum tomatoes, quartered
1/2 medium onion, quartered
1 serrano pepper, seeded
1 tablespoon canola oil
1/4 cup reduced-sodium vegetable broth
4 garlic cloves
1/4 cup fresh cilantro leaves
3/4 teaspoon salt
FRIED PEPPERS:
4 poblano peppers
3 cups shredded Monterey Jack cheese
Oil for deep-fat frying
3 large eggs, separated
1/3 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
TOPPINGS:
1/2 cup fresh cilantro leaves
1/4 cup Cotija cheese, crumbled

Text Ingredients

Directions

Preheat oven to 425°. Place tomatoes, onion and serrano on a rimmed baking sheet. Drizzle with oil; toss to coat. Roast until vegetables are tender and lightly browned, 15-20 minutes. Let slightly cool. Place broth, vegetables, garlic, cilantro and salt in a high-speed blender; puree until smooth. Set aside.
To make peppers, preheat broiler to high. Place poblano peppers on a foil-lined baking sheet. Broil peppers 4 in. from the heat until skins blister, 4-5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand 10 minutes. Peel off and discard charred skin. Cut a slit lengthwise down the peppers; discard seeds.
Stuff peppers with cheese; secure shut with toothpicks. Pour oil into a cast iron skillet 2-in. deep; heat to medium-high.
Place egg whites in a large bowl; beat on high speed until stiff peaks form, 3-4 minutes. On low speed, beat in egg yolks until smooth. Place flour in a shallow bowl; stir in salt and pepper. Dip stuffed peppers in the flour mixture, then egg mixture. Place in hot oil; fry until batter is golden brown and crispy, 4-5 minutes per side. Transfer to a paper towel-lined plate or baking sheet to drain. Repeat with remaining peppers. Remove toothpicks from fried peppers.
To serve, spoon red sauce in shallow bowls; top with fried peppers. Sprinkle with cilantro and Cotija cheese. Serve immediately.

Nutrition Facts

1 serving: 550 calories, 44g fat (19g saturated fat), 129mg cholesterol, 1540mg sodium, 15g carbohydrate (6g sugars, 4g fiber), 27g protein.

Pickle-Brined Chicken

Susan Bronson — Mon, 26 May 2025 05:59:57 +0000

Ingredients

4 (6 ounces each) boneless skinless chicken breasts
1-1/2 cups dill pickle juice
1-1/2 cups all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1 pinch cayenne pepper, optional
1 tablespoon olive oil
1 tablespoon unsalted butter

Text Ingredients

Directions

Place chicken breasts on a cutting board; cover with plastic wrap. Pound with a meat mallet or rolling pin to 1/2-in. thickness. Place in a shallow dish with the pickle juice. Cover; refrigerate 4-6 hours. Discard excess pickle juice.
In another shallow bowl, whisk together flour, garlic powder, onion powder, paprika, salt, pepper and cayenne pepper, if using. Dredge chicken breasts in the flour mixture, evenly coating all sides, shaking off any excess.
Heat olive oil and butter in a large skillet over medium heat. Add chicken; cook 5-7 minutes per side or until crust is golden brown and the internal temperature reaches 165°. Let rest 5-10 minutes before serving.

Nutrition Facts

1 serving: 413 calories, 11g fat (3g saturated fat), 102mg cholesterol, 483mg sodium, 37g carbohydrate (0 sugars, 2g fiber), 39g protein.

Smash Burger Tacos

Melissa Gaman — Sat, 24 May 2025 06:01:06 +0000

Ingredients

1/4 cup mayonnaise
2 tablespoons ketchup
2 tablespoons chopped dill pickle
2 teaspoons yellow mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt
1/8 teaspoon pepper
TACOS:
8 mini flour tortillas (street taco size)
1 pound lean ground beef (90% lean)
1/2 teaspoon salt
1/4 teaspoon pepper
8 slices American cheese
1/2 cup shredded lettuce
1/2 cup sliced sweet pickles
1/4 cup finely chopped onion
1/4 cup finely chopped tomatoes, optional

Text Ingredients

Directions

In a small bowl, combine all sauce ingredients. Cover; refrigerate until ready to use.
Season beef with salt and pepper; divide into 8 equal-sized balls.
Heat a large skillet over medium heat. Working in batches, place one portion of ground beef in the skillet. Immediately top with a tortilla and press down with a burger press or flat spatula until beef is 1/4-in. thick. Cook until beef is browned and crisp, 1-2 minutes. Flip tortilla; top with one slice of cheese. Cover; cook until tortilla is browned, about 1 minute longer. Repeat with remaining tacos.
Serve tacos immediately with prepared sauce, lettuce, pickles, onion, and if desired, tomatoes.

Nutrition Facts

2 tacos: 519 calories, 29g fat (10g saturated fat), 96mg cholesterol, 1414mg sodium, 28g carbohydrate (10g sugars, 3g fiber), 33g protein.

Ooni Koda 2 Pro Review: Our Expert’s Top Pizza Oven Option for Even Heat Distribution and Larger Pies

Molly Allen — Tue, 20 May 2025 21:29:06 +0000

Pizza ovens have been hot on the market for years now, allowing you to skip delivery or take-out and make restaurant-quality pies at home. Ooni has become one of the most beloved pizza oven brands, with options for ovens powered by gas, wood, wood pellets and even the electric Ooni Volt oven. I’ve tested more than 11 different outdoor pizza ovens, including a model from each category of the Ooni pizza oven line-up.

I speak with many home pizza cooks, and the number one desire I hear is that they wish for more room in their oven to cook larger pizzas to share with family and friends. The new Ooni Koda 2 Pro not only delivers on more space, but its unique tapered dual flame provides better heat distribution and control. To discover more about the Ooni Koda 2 Pro, I put it to the test in my own backyard. While the Ooni Koda 16 has been my go-to for years, this oven just might replace it at the top of my list. Here’s how it performs.

Ooni Koda 2 Pro Pizza Oven

This gas-powered pizza oven has two interior side burners for even cooking and plenty of room to make 18-inch pies.

What is the Ooni Koda 2 Pro Pizza Oven?

The Ooni Koda 2 Pro is an 18-inch pizza oven. At just over 26.9 by 25.7 by 15.5 inches, it offers plenty of space for making larger 16-inch or 18-inch pizzas. Or, you have the option to make two smaller personal pizzas at once; you could also use the spacious interior for roasting pans and cast iron. The oven is constructed from powder-coated carbon steel, making it durable for outdoor use, with a thick (0.8-inch) cordierite pizza stone inside. The stone is 21 inches at the front and tapers to 18 inches at the back.

The oven sits on three aluminum folding legs, each with rubber at the base to keep it from sliding on any heat-safe surface you choose to use it on. At the large opening, there is a glass visor that helps to keep heat in. However, it can be removed before heating up the oven in order to place larger pans inside.

The ignition and battery-powered temperature dial are located on the side of the oven. It controls interior burners on both the right and left sides of the oven, creating even heat distribution. Once the oven has preheated fully, it can reach up to 950 degrees Fahrenheit, or it can be lowered for cooking a variety of other pizza styles and foods, all the way down to 320 degrees.

How We Tested It

I’ve been testing the Ooni Koda 2 Pro in my outdoor space since April 2025. I tested it by cooking a variety of foods, most notably, pizza, of course!

Set-Up

Because the Ooni Koda 2 Pro offers much more surface area for cooking pizzas, I was concerned it would be difficult to remove from the box. While the oven certainly is large, it felt more lightweight than I anticipated. I was able to remove it from the box and set it on my table by myself. Once the oven was placed on the table, I unfolded the legs and then slid the two halves of the pizza stone in.

Assembly was easy, mostly; what took the most time (and required following the most specific directions) was setting up the included digital thermometer. It requires adding the battery and affixing a metal mount to the oven. Once everything was set up, the next steps were to connect a propane tank, turn the ignition dial and allow the pizza oven to preheat. Easy as pie!

Cooking

Firing up the Ooni Koda 2 Pro is simple. First, attach a propane tank via the gas hose and open the valve. Then, turn the ignition dial until it clicks and the burners ignite. Both side burners will illuminate, with the flames heating up the pizza stone within 30 minutes. The digital thermometer is battery-powered, so it can be turned on to monitor the oven’s temperature as well.

After making multiple pizzas, I found that the cook time on all of my pies was consistently between 60 seconds to 90 seconds. Of course, a thicker dough would require a longer cook time.

The most significant highlight of this pizza oven is the dual burners. They create even heat distribution, so the entire surface of the pizza stone maintains the same temperature, rather than working with hot spots in other pizza ovens. This flame design also provides better, even cooking for the top of the pizza and the browning on the crust as the heat almost rolls over the top of the pizza. It wasn’t necessary to turn the pizza as frequently throughout cooking, which I appreciated.

While cooking, I was surprised by how warm the exterior of the oven got, especially in comparison to other Ooni models. This wasn’t an issue for me, but it is certainly something to keep in mind while the oven is in use.

With so much space in the oven, it’s possible to place a roast pan or cast-iron skillet inside, providing the ideal environment for roasting meats and vegetables as well.

Cleaning

While I have tested pizza ovens for years and know my dough well, mishaps are inevitable once in a while. For one pizza, I ended up with a hole in the base, which created a big burnt cheesy mess on the pizza stone. I found this issue easier to clean up in this pizza oven, with the even heat distribution making a huge difference. With burnt-on food, it’s helpful to just turn the heat up on the oven to high and let it cook off before scrubbing with a pizza oven brush. However, cleaning the steel edge at the opening of the pizza oven is a bit more challenging, and I discovered that the exterior part of the oven is prone to scratches.

Pros

Expansive 18-inch cooking area for larger pizzas
Gas-powered and easy to use
Reaches 950 degrees
Tapered flame for better heat distribution
Durable carbon steel construction

Cons

Pizza-making tools sold separately
Exterior gets hot

Product Comparison: Ooni Koda 2 vs. 12 vs. 16

I’ve tested the wood pellet-powered Ooni Fyra; the wood and gas-powered Ooni Karu 12G and the original 16-inch Ooni Koda extensively. The Ooni Koda 12 and 16 are identical, with the exception of size. Both function exceptionally well, with a 20-minute preheating time to get up to 950 degrees.

The key difference between the Ooni Koda 2 Pro and the first-generation models is all about the gas burner location. The Ooni Koda 16 has a single L-shaped rear burner. Ultimately, this created uneven heating from the back to the front of the oven, requiring more precision and keeping a close eye on your pizza for even cooking and browning.

The twin side burners in the Ooni Koda 2 Pro improve that significantly, with heat coming from both directions. This heats the stone more evenly, along with radiating heat efficiently. While the interior heating is more even, it is important to note that the exterior of the oven gets hotter while in use, compared to the Ooni Koda 16, which stays relatively cool.

Final Verdict

For those hoping to make large pizzas and so much more at home, the Ooni Koda 2 Pro is an excellent option. The first-generation Ooni Koda 16 and Ooni Koda 12 both offer ease of use, coupled with impressively high temperatures. The Ooni Koda 2 Pro offers the same benefits with an elevated approach. The oven provides better heat distribution and a wider temperature range for an even better cook on everything from pizzas to grilled vegetables.

Where to Buy the Ooni Koda 2 Pro Pizza Oven

Ooni Koda 2 Pro Pizza Oven

Use this gas-powered pizza oven to make 18-inch pies, roast meat and veggies and more.

Ready to get fired up about homemade pizza? This pizza oven is available on the Ooni website for $749. The oven is also sold at Ace Hardware and Williams Sonoma. It’s a splurge, for sure, but it offers much more space and heat control for prepping excellent pizzas and other foods at home.

FAQ

How do you clean an Ooni pizza stone?

It’s inevitable to have burnt cheese or other toppings leftover after cooking at some point, making a big mess on your pizza stone. Ooni stones are constructed from cordierite and need to be treated with care. Allow the oven to cool and use a pizza oven brush to scrub the stone. Then, turn the oven back on high and let the rest of the residue cook off. It’s important to avoid using any soap, water or cleaners on the pizza stone to prevent damage.

How do you clean an Ooni pizza oven?

Use a pizza oven brush and a dry cloth to wipe out an Ooni pizza oven. If you need to clean the outside of the oven, use a damp cloth to wipe the top and legs of the oven. It’s important to avoid using cleaners or abrasive items such as copper or steel wool.

How do you light an Ooni pizza oven?

Some Ooni pizza ovens are powered by wood pellets or wood, but most of the outdoor pizza ovens, like the Ooni Koda 2 Pro, are powered by gas. To light an Ooni pizza oven, connect the hose to a propane tank. Turn the valve to open the propane tank and turn the ignition switch on the side of the pizza oven. This will ignite the flame and allow you to adjust the dial to your desired level.

Is Ooni better with gas or wood?

Choosing the best fuel option for a pizza oven is a personal preference. A wood-fired oven offers a unique experience and exceptional flavor. However, a gas-powered pizza oven, like the Ooni Koda 2 Pro, provides ease of use and consistency. It’s much simpler to just open the valve on the gas tank, fire up the oven and cook multiple pizzas without having to tend to a flame.

Why You Should Trust Us

A former bakery owner, I am a writer specializing in food and beverage and outdoor cooking with a passion for pizza. I bring years of experience and industry knowledge to Taste of Home readers. I’ve conducted extensive first-hand testing and reviews of multiple pizza oven models for Taste of Home, including the Ooni Koda 16, Ninja Artisan, Solo Stove Pi Prime and Gozney Roccbox. I’ve also covered Ooni pizza oven accessories and the best indoor pizza ovens.

The post Ooni Koda 2 Pro Review: Our Expert’s Top Pizza Oven Option for Even Heat Distribution and Larger Pies appeared first on Taste of Home.

Catfish and Hush Puppies

Rai Mincey — Sun, 18 May 2025 05:59:36 +0000

Ingredients

1 egg white
1 cup whole milk
1 cup cornmeal
1 teaspoon seafood seasoning
6 catfish fillets (6 ounces each)
Oil for deep-fat frying
HUSHPUPPIES:
1 cup cornmeal
1 cup self-rising flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup chopped green onions
1/4 cup sugar
1 large egg, room temperature
1 cup buttermilk
Optional: lemon wedges and tartar sauce

Text Ingredients

Directions

In a shallow bowl, beat the egg white until foamy; add milk and mix well. In another shallow bowl, combine the cornmeal and seafood seasoning. Dip fillets in milk mixture, then coat with cornmeal mixture.
In an electric skillet or deep fryer, heat 2-3 in. oil; fry fish over medium-high for 3-4 minutes on each side or until it flakes easily with a fork.
For the hushpuppies, in a large bowl, combine the first 6 ingredients. Add egg and buttermilk; stir just until moistened. Let stand at room temperature for 30 minutes. Do not stir again.
In the same electric skillet or deep fryer, drop batter by rounded tablespoonfuls into the hot oil, a few at a time. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. If desired, serve catfish and hush puppies with and lemon wedges and tartar sauce.

Nutrition Facts

1 serving: 490 calories, 14g fat (3g saturated fat), 127mg cholesterol, 859mg sodium, 54g carbohydrate (12g sugars, 2g fiber), 33g protein.

Grinder Sandwich

Melissa Gaman — Sat, 17 May 2025 05:59:31 +0000

Ingredients

4 hoagie buns, split
1 tablespoon olive oil
12 slices deli ham
12 slices thinly sliced hard salami
8 thin slices prosciutto
4 slices provolone cheese
4 slices Havarti cheese
1/4 cup shredded Parmesan cheese
SALAD:
3 tablespoons mayonnaise
2 tablespoons olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups shredded lettuce
1/3 cup sliced pepperoncini
1/4 cup thinly sliced red onion
Sliced tomato, optional

Text Ingredients

Directions

Preheat oven to 350°. Place split hoagie rolls on a baking sheet. Brush olive oil on cut sides. Toast 5-6 minutes in the oven.
Layer slices of ham, salami and prosciutto on one half of each toasted hoagie roll. Top with slices of provolone and Havarti cheese; sprinkle with shredded Parmesan. Bake until cheese is melted, 4-5 minutes.
Meanwhile, in a large bowl, whisk together mayo, olive oil, red wine vinegar, garlic, oregano, salt and pepper. Add lettuce, pepperoncini and red onion; stir to combine. Distribute salad on top of melted cheese. If desired, layer with sliced tomato. Top with other half of hoagie bun to make a sandwich.

Nutrition Facts

1 sandwich: 836 calories, 55g fat (20g saturated fat), 124mg cholesterol, 2442mg sodium, 26g carbohydrate (6g sugars, 3g fiber), 47g protein.

Garbage Bread

Nancy Mock — Sat, 31 May 2025 06:02:12 +0000

Ingredients

5 smoked bacon strips
1 pound ground beef
1/2 cup finely chopped onion
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1-1/2 cups shredded Jack cheese
1/4 cup ketchup
2 tablespoons yellow mustard
1 pound refrigerated pizza dough
1/4 cup chopped dill pickle
1/4 cup banana peppers, coarsely chopped
1 cup shredded cheddar cheese
1 large egg, room temperature
Coarse sea salt and/or sesame seeds, for topping, optional

Text Ingredients

Directions

Preheat oven to 425°. Line a 15x10x1-in. baking sheet with parchment paper or foil.
Cook bacon strips in a large skillet set over medium heat, turning once, until the bacon is cooked and crisp, about 10 minutes. Transfer to a paper towel-lined plate; blot excess grease. Crumble or chop bacon; set aside. Discard excess grease from the skillet; place back on the heat.
Add ground beef and onion to the skillet. Cook, breaking up large clumps with a wooden spoon, until browned, about 10 minutes. Pour off and discard excess grease. Remove skillet from heat. Stir in salt, garlic powder, pepper and cooked bacon. Stir in Jack cheese, ketchup and mustard until cheese is melted.
Roll pizza dough out into a 15x10-in. rectangle. If the dough sticks, sprinkle with a small amount of all-purpose flour. Spread the beef mixture into an even layer over the dough, leaving 1/2-in. border on all sides. Sprinkle the pickle and banana peppers over the meat. Sprinkle shredded cheddar evenly on the top.
Starting at a long end, gently roll up the dough so the filling remains tucked inside. Pinch the long seam and ends closed. Carefully transfer to the lined baking sheet, seam-side down.
Crack the egg into a small dish; whisk with a fork until beaten. Use a pastry brush to spread beaten egg over the entire surface of the dough. Sprinkle the top of the log with coarse sea salt and/or sesame seeds, if desired. Bake 25-30 minutes or until dough is deeply golden brown. If the top is getting too browned, tent a piece of foil over the top to finish cooking.
Transfer to a cutting board; let cool at least 10 minutes. Slice into 1-in. thick pieces. Serve with your favorite dipping sauce.

Nutrition Facts

1 serving: 317 calories, 18g fat (8g saturated fat), 68mg cholesterol, 811mg sodium, 21g carbohydrate (4g sugars, 0 fiber), 17g protein.

Tempo Meals Review: The Meal Delivery Service with Zero Prep Time

Mary Henn — Tue, 06 May 2025 01:01:29 +0000

As a toddler mom who works full time, it sometimes feels impossible to plan, shop, prep and cook multiple nutritious meals every day in addition to everything else I’m juggling. Not to mention, my incredibly picky toddler often ends up eating something “off the menu.” In other words, she regularly asks for something entirely different from what I’ve cooked, like hashbrowns after I’ve made enchiladas.

Some days (who am I kidding, most days), I’m tapped when it comes to dinner, and I don’t feel like making multiple entrees or cooking at all—and there’s only so much takeout my wallet and belt will allow. So, when I was asked to try out Tempo by Home Chef as part of Taste of Home’s search for the best meal delivery services, I didn’t require much persuading.

Protein-packed, nutrient-rich meals with zero prep time delivered straight to my door? Sign me up! Even Tovala, a favorite of my colleagues for its one-minute prep time, requires some washing, slicing, lining pans and other, albeit minimal, prep work. With Tempo, there’s genuinely no prep work necessary, unless you count opening and closing the microwave. I tried Tempo for a week, here’s how it went.

We Tried It

Tempo by Home Chef

Tempo preps meals, so you don't have to—just heat and eat!

What are Tempo Meals?

Launched in 2023, Tempo is a ready-to-eat meal delivery service with high-protein, chef-crafted recipes. Tempo is part of the Home Chef family, owned by Kroger, and focuses on fast, easy, nutritious meals that are ready after just a few minutes in the microwave.

Tempo meals don’t come with loose ingredients or detailed recipe cards like Blue Apron or HelloFresh. Tempo’s heat-and-eat meals require absolutely no prep. Each meal is delivered chilled (never frozen) and ready to pop in the fridge. All you have to do is reheat it. Really!

Janelle Bober, MS, RDN, registered dietitian nutritionist at Dietitian Live, says that reviewing the ingredients of any delivery meal kit to make sure they meet your nutritional needs and preferences is incredibly important. “We want to make sure meals are nutrient-dense, and on track with your goals for protein, fiber and calorie needs,” she says.

Additionally, Bober recommends looking at portion sizes, processed ingredients, sodium content and sugar levels. She says that ingredient transparency can be helpful when considering whether a meal delivery service is right for you.

Tempo lists detailed nutritional information and full ingredient decks for every single meal on its menu, past and present, and you don’t need to create an account to see that information. You can access everything you need to know about Tempo meals before signing up; that way, you’re not wasting time entering your personal info before deciding whether Tempo will work for your dietary needs and personal health goals.

Our Tempo Meals Review

For this Tempo review, I enjoyed about a week’s worth of quick dinners. Overall, I was pleasantly surprised by the convenience and taste of the meals. I also appreciated that the “best by” dates for each fresh meal were staggered, so I didn’t feel rushed eating them before they spoiled.

I tried six Tempo recipes: Pesto-Topped Salmon with Mushroom Orzotto, Asiago and Basil Pesto chicken with Florentine Potatoes, Spicy Korean BBQ Chicken with Rice and Chives, Red Pepper Filet Mignon with Fancy Hash, Spicy Tuscan Turkey Meatballs with Asiago Cauliflower ‘Grits’ and Broccoli, and Chicken with Whole Wheat Rotini Alfredo and Garlicky Green Beans.

Each meal contained one serving, required three minutes in the microwave and sat around the 500-calorie mark. Additionally, each meal offered instructions for cooking in a conventional oven. However, I did not opt for this route as it required more than 30 minutes and, I believe, defeats the purpose of the brand, which offers quick, ready-to-eat meals.

Similar to Factor75, Tempo offers 20 rotating meals each week. Each meal is a bit formulaic, typically consisting of a protein, a vegetable and a grain. There are extras you can add on for breakfast, appetizers, snacks, desserts and drinks. Additionally, you can filter options for fiber-rich, protein-packed, calorie-conscious and GLP-1-balanced foods.

Truthfully, I was a bit underwhelmed by the number of menu items. However, the minimal menu could be partly due to the company’s newness or its investment in quality over quantity.

Website and App

One thing I love about the Tempo site is that you can see the weekly menu options in full detail before starting an order or even creating an account. If you’re familiar with meal delivery services, you know that this level of transparency isn’t always available.

Better yet, the website is easy to navigate, and the prices, nutritional info and extra options are listed upfront. I also appreciate that you can search past meals and find other meals similar to those you’ve enjoyed before.

While I did not use the app while testing Tempo, it shares the Home Chef: Meal Kit Delivery app, which has a 4.8-star rating on Apple. The app lets you browse the weekly menu, order meals, plan your week and personalize your taste profile and diet preferences, such as keto-friendly, wheat-free, vegetarian and more.

Delivery

Tempo sends weekly deliveries, and you can pick which day of the week your meals will arrive. However, options will vary depending on where you live, and you can’t pick a specific delivery time or timeframe. You can change the delivery date for one specific order if you’re out of town, for instance, and you can always change your default weekly delivery day for future deliveries.

The meal kits arrive at your door in insulated liners with ice packs to keep your food refrigerated, not frozen. I can vouch for this, as my meals were very cold when I opened the delivery box, although I opened the box within an hour or so of delivery. If your package has sat out for hours in warm weather, you’ll want to be sure that all food products are 40 degrees Fahrenheit or colder upon opening.

Tempo also lets you skip a delivery for any reason and set your subscription frequency to biweekly or monthly. Menus are posted up to five weeks in advance, so you can look ahead to organize your meal schedule. If you decide to skip or cancel a meal, you’ll have to do so by noon Central Time on the Wednesday before the scheduled delivery day.

Recipes

I tested six different Tempo recipes, constituting about a week of easy dinners for me, allowing me to devote more time to making toddler-friendly meals and other weeknight tasks. I will say, however, that my toddler, who tends to be less picky when eating off my plate, was a big fan of the chicken dishes.

As mentioned, I tried the Pesto-Topped Salmon with Mushroom Orzotto, Asiago and Basil Pesto chicken with Florentine Potatoes, Spicy Korean BBQ Chicken with Rice and Chives, Red Pepper Filet Mignon with Fancy Hash, Spicy Tuscan Turkey Meatballs with Asiago Cauliflower ‘Grits’ and Broccoli, and Chicken with Whole Wheat Rotini Alfredo and Garlicky Green Beans.

Below are my favorites, but first, here are a few notes on one of the meals that didn’t land among my top picks. The Red Pepper Filet Mignon with Fancy Hash Served had me intrigued from the beginning. After all, how does one microwave filet mignon successfully? Is that even possible? The answer, in short: Sort of.

For being microwaved, the filet was tasty. To my surprise, it maintained its pink center and was pretty tender, not rubbery or chewy. However, the texture of the steak was not one you’ll find in your typical steakhouse. I think the meat must have been compressed at some point, perhaps vacuum-sealed during production and/or sous vide. I’m not certain.

My partner and I didn’t care for the red pepper sauce on the filet, but we agreed it probably helped preserve the taste and tenderness of the meat. The filet was paired with seasoned cauliflower and potatoes. The veggies weren’t anything special, but the cook on them was nice (not too soft or limp).

Pesto-Topped Salmon with Mushroom Orzotto

This was my favorite of the bunch. The veggies were delicious, and the salmon was very good. The steamed broccoli wasn’t limp after microwaving, and the coin carrots were halved and honey-roasted, which provided a bit of sweetness to the dish.

The fish still had some flake, and the red-pepper pesto was simple and tasty. The mushroom orzotto (like risotto but made with pearl barley instead of rice) was cooked well, and made the meal more filling.

As someone who often has texture issues when it comes to proteins, I was so happy to find that Tempo’s meats were all very “clean,” so to speak. There was no grittiness, sliminess, tough bites or fatty pockets in any of the meat or fish I tried.

Spicy Tuscan Turkey Meatballs with Asiago Cauliflower ‘Grits’ and Broccoli

These meatballs were delish! My partner tried them and couldn’t believe they were turkey. They were served in a yummy, straightforward marinara sauce and paired with steamed broccoli topped with shredded asiago cheese and cauliflower grits with Tuscan butter.

Turkey meatballs often dry out when cooking, but these meatballs were fresh, moist and tender. I wish I had the recipe to recreate them.

Spicy Korean BBQ Chicken with Rice and Chives

For what it’s worth (to me, a lot), this was my toddler’s personal favorite of the Tempo meals. The grilled chicken was packed with flavor and not too spicy for a one-year-old. I am certain this one was sous vide before it was grilled, which made it extra tender. Side note: Some cooks swear by sous vide for meal prep, and now, after trying Tempo, I’m convinced it might be the secret to flavorful, tender cook-ahead meats.

The veggies in this meal were our favorite (and maybe Tempo’s favorite) honey-roasted halved coin carrots and roasted cauliflower. (If you’re thinking that there seems to be a lot of carrots and cauliflower in these meals, you’re correct.) There was also jasmine rice, which was plain and slightly dry, which I could look past because everything else was near perfect for a ready-to-eat delivery meal.

Pros

Easy to microwave, zero prep time required
Chef-crafted, protein-rich, balanced meals
Filling portions
Add-on options available, like snacks, breakfasts, drinks and desserts
Rotating weekly menu offers variety

Cons

Small menu
Noticeable inconsistencies regarding taste (some meals were great, some were not)

Product Comparison: Tempo vs. Factor75

Tempo and Factor75 are both meal delivery services that offer fresh heat-and-eat meals. That means no prep is required for either. Each brand delivers meals straight to your door, ready for the refrigerator. Additionally, both Factor75 and Tempo offer weekly rotating menus, so that subscribers have variety week after week.

Factor75 has a larger rotating menu, offering 35 new menu options weekly instead of Tempo’s 20 new weekly meals. While each brand offers a range of add-ons like breakfast items, snacks and desserts, Factor75 has many more add-on items to choose from. That said, our tester experienced a few delivery hiccups with Factor75 and did not like the design of the Factor75 website. I found Tempo’s website easy to navigate and transparent.

Final Verdict

You can’t beat the convenience of a heat-and-eat meal delivery kit like Tempo. For working moms who need a healthier alternative to takeout and fast food, Tempo is worth looking into. Even if you opt for a biweekly or monthly delivery, that’s still a few meals you won’t have to plan, shop and prep for.

My biggest issue is that while some meals were delicious, others fell short. I would certainly order the salmon and meatball entrees again, and I would likely steer clear of steak and pasta dishes. So, I wish there had been more consistency regarding tastiness, although I suppose that’s subjective.

Where to Buy Tempo Meals

We Tried It

Tempo by Home Chef

Tempo meals are dietitian-approved, chef-designed and ready to eat in minutes.

Want to try the meal delivery service with absolutely zero prep time? Visit Tempo’s website to see this week’s menu. Meals start at $11 per serving, but the final price depends on the number of meals chosen and any add-ons.

Tempo by Home Chef may just be your key to more free time during weeknights.

FAQ

How much are Tempo meals?

Tempo meals start at $11 per serving, but the total price varies based on the number of meals chosen and whether you add additional food items like snacks, desserts and breakfasts.

Are Tempo meals good?

I found all the Tempo meals I tried to be cooked well. The proteins were tender and tasty, while the veggies were seasoned and not limp or dry. However, I did notice some dryness in the pasta and rice sides. In terms of flavors and pairings, some of the meals were very good, while others were underwhelming.

Are Tempo meals healthy?

Tempo meals are dietitian-approved, less than 600 calories, and protein-rich. Each well-balanced meal typically contains protein, vegetables and grains. They do, however, tend to contain high amounts of sodium. If you have high blood pressure or otherwise need to manage your sodium intake, this could be a dealbreaker.

Can you freeze Tempo meals?

No, Tempo meals are not made to be frozen. They should be refrigerated and prepared by the use-by date.

Why You Should Trust Us

At Taste of Home, we back every meal delivery service review with hands-on testing, including this Tempo review. Our testers’ needs, wants and budgets reflect those of the average shopper. In addition to ordering and testing over a dozen meal kits, our team has reviewed meat and chicken delivery services like ButcherBox, Snake River Farms and Good Chop. Our testing extends to grocery services, like Misfits Market and Thrive Market, too.

Shopping Editor Mary Henn has years of experience writing about food and testing products. She’s also a working mom of a toddler who is constantly trying to find ways to save time in the kitchen. That’s why we asked her to test Tempo, known for its convenience and quick, chef-created meals. Knowing that we personally test every meal delivery service we review, readers can feel confident in our recommendations.

We also chatted with Janelle Bober, MS, RDN, Registered Dietitian Nutritionist at Dietitian Live, about what to look for when selecting a meal delivery service that’s right for you.

The post Tempo Meals Review: The Meal Delivery Service with Zero Prep Time appeared first on Taste of Home.

Chicken-Fried Elk Steak

Kate McKiernan — Mon, 12 May 2025 05:58:53 +0000

Ingredients

6 elk steaks (4 ounces each) (backstrap, hindquarter, or tenderloin)
5-1/2 cups buttermilk, divided
2 cups all-purpose flour
1 tablespoon Mrs. Dash seasoning blend
1 teaspoon coarsely ground pepper
1 teaspoon Hungarian paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper, optional
2 large eggs, beaten
Oil for deep-fat frying
COUNTRY GRAVY:
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
3 cups whole milk

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Directions

Rinse the elk steaks in cold water and pat dry. Using a butcher knife, trim off any fat or connective tissue from your steaks, as preferred. Cover steak with plastic wrap or parchment paper. Pound with a meat mallet to 1/4-in. thickness. Remove plastic or parchment; repeat with remaining steaks.
Pour 4 cups buttermilk into a bowl or resealable plastic bag. Add steaks; refrigerate 4 hours or overnight.
Place flour, Mrs. Dash, pepper, paprika, garlic powder, onion powder and if desired, cayenne powder into a shallow bowl; whisk to combine. In a separate shallow bowl, whisk remaining 1-1/2 cups buttermilk and egg until blended.
Remove steaks from buttermilk marinade; discard buttermilk. Dip steaks in flour to coat both sides; shake off excess. Dip in egg mixture, then again in flour.
In a large cast-iron or other heavy skillet, heat 1/2 in. oil over medium heat. Add steaks; cook until golden brown and a thermometer reads 135°, 4-6 minutes on each side. Remove from pan; drain on paper towels. Keep warm.
For the gravy, remove all but 1/4 cup oil from pan. Stir in flour, salt and pepper until smooth; cook and stir over medium heat until golden brown, 3-4 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Serve with steaks.

Nutrition Facts

1 serving: 326 calories, 9g fat (4g saturated fat), 107mg cholesterol, 602mg sodium, 25g carbohydrate (8g sugars, 1g fiber), 34g protein.

Spinach Shrimp Fettuccine

Julie Laing — Tue, 22 Apr 2025 12:06:32 +0000

Ingredients

1 pound uncooked fettuccine
1 package (6 ounces) baby spinach
2 tablespoons olive oil
4 garlic cloves, minced
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
2 medium plum tomatoes, seeded and chopped
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 cup shredded Parmesan cheese

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Directions

Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute spinach in oil for 2 minutes or until leaves begins to wilt. Add garlic; cook 1 minute longer.
Add the shrimp, tomatoes, Italian seasoning and salt; saute 2-3 minutes or until shrimp turn pink. Drain fettuccine and add to skillet; toss to coat. Sprinkle with cheese.

Nutrition Facts

1-1/4 cups: 283 calories, 5g fat (1g saturated fat), 85mg cholesterol, 209mg sodium, 41g carbohydrate (2g sugars, 3g fiber), 17g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1-1/2 lean meat.

Flank Steak Tacos

Susan Bronson — Thu, 29 May 2025 06:06:06 +0000

Ingredients

2 teaspoons chili powder
2 teaspoons salt
1-1/2 teaspoons garlic powder
1 teaspoon ground coriander
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
3/4 cup vegetable oil
1 beef flank steak (about 1-1/2 pounds)
12 corn tortillas (6 inches)
1 medium onion, diced
Fresh cilantro leaves, lime wedges, guacamole

Text Ingredients

Directions

In a shallow dish, combine the first 8 ingredients. Add the steak, turn to coat. Refrigerate, covered, for up to 24 hours, turning once.
Drain beef, discarding any marinade. Grill flank steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Thinly slice steak across the grain. Serve in tortillas with onion, cilantro, lime wedges and guacamole.

Nutrition Facts

2 tacos: 605 calories, 34g fat (8g saturated fat), 81mg cholesterol, 764mg sodium, 37g carbohydrate (2g sugars, 6g fiber), 38g protein.

Shrimp and Mushroom Pasta

Kate McKiernan — Fri, 18 Apr 2025 19:06:04 +0000

Ingredients

8 ounces uncooked angel hair pasta
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1/3 cup olive oil
4 garlic cloves, minced
1 pound uncooked medium shrimp, peeled and deveined
1/2 cup chicken broth
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
2 plum tomatoes, chopped
1/2 cup grated Romano cheese, divided
1 tablespoon butter

Text Ingredients

Directions

Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer.
Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink.
Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

Nutrition Facts

1-1/3 cups: 469 calories, 23g fat (6g saturated fat), 119mg cholesterol, 648mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 28g protein.

Runzas

Susan Bronson — Thu, 17 Apr 2025 05:57:56 +0000

Ingredients

1 package (48 ounces) frozen Texas-size white dinner rolls
2 tablespoons butter
1-1/2 pounds ground beef
1 cup chopped onion
3 tablespoons beef bouillon granules
1 bag (14 ounces) coleslaw mix

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Directions

Place rolls on parchment-lined baking sheets; cover with plastic wrap coated with cooking spray; let rise until doubled.
Preheat oven to 350°. In a large skillet, heat butter over medium heat. Cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add beef granules and cabbage mix. Cook 5 minutes longer until cabbage is tender. Strain; cool completely.
On a lightly floured surface, roll each dinner roll into a 5-in. oval. Place about 1/4 cup of meat mixture in the center. Fold dough over filling, pressing edges to seal. Place seam side down on greased baking sheets. Repeat with remaining rolls and meat mixture.
Place on a greased baking sheet. Prick tops with a fork. Bake until golden brown, 20-23 minutes.

Nutrition Facts

1 roll: 327 calories, 10g fat (3g saturated fat), 30mg cholesterol, 753mg sodium, 45g carbohydrate (6g sugars, 2g fiber), 14g protein.

Beanie Weenies

Nancy Mock — Thu, 05 Jun 2025 14:06:49 +0000

Ingredients

1 can (16 ounces) brown bread
2 teaspoons butter
10 hot dogs, sliced
1 can (28 ounces) maple and bacon-flavored baked beans

Text Ingredients

Directions

Preheat oven to 300°. Slice brown bread into 8 portions; place onto a greased baking sheet. Bake according to package directions.
Meanwhile, in a large skillet, melt butter over medium heat. Add hot dog slices; cook and stir until browned. Add baked beans; heat through.
Serve in bowls with a slice of baked bread.

Nutrition Facts

1 serving: 440 calories, 21g fat (8g saturated fat), 41mg cholesterol, 1333mg sodium, 48g carbohydrate (1g sugars, 9g fiber), 16g protein.

Poor Man’s Casserole

Nancy Mock — Wed, 23 Apr 2025 18:48:00 +0000

Ingredients

12 ounces uncooked extra-wide egg noodles
1 block (8 ounces) cream cheese, softened
1 tub (8 ounces) sour cream
1-1/2 pounds ground beef
1/2 cup chopped onion
3 garlic cloves, minced
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1 can (29 ounces) tomato sauce
1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
Chopped fresh parsley, for garnish

Text Ingredients

Directions

Preheat oven to 350°; grease a 13x9-in. baking dish.
Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.

Nutrition Facts

1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.

Kansas City Steak Soup

Susan Bronson — Wed, 09 Apr 2025 05:56:04 +0000

Ingredients

4 tablespoons plus 1/2 cup unsalted butter, divided
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 pounds beef top sirloin steak, fat trimmed, cut into 1-in. cubes
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/2 cup all-purpose flour
8 cups low-sodium beef stock
2 cups frozen mixed vegetables
1 can (14-1/2 ounces) diced tomatoes with juice
2 teaspoons Kitchen Bouquet browning sauce
1 teaspoon Ac’cent seasoning
1 tablespoon Worcestershire sauce

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Directions

In a Dutch oven, melt 2 tablespoons butter over medium heat. Add onion, carrot and celery; cook until tender, 5-8 minutes, stirring occasionally. Remove vegetables from the Dutch oven; set aside.
Add additional 2 tablespoons butter to the Dutch oven; melt over medium heat. Season cubed steak on all sides with 1/2 teaspoon salt and 1/2 teaspoon pepper. Increase heat to medium-high; add steak to the Dutch oven. Cook until steak is browned on all sides, 3-5 minutes. Use a slotted spoon to remove the steak; set aside on a paper-towel lined plate.
Add remaining 1/2 cup butter to the Dutch oven; melt over medium-high heat. Whisk in flour; continue cooking until golden brown, stirring frequently. Slowly whisk in beef stock until smooth. Stir in frozen vegetables, diced tomatoes, Kitchen Bouquet, Ac'cent seasoning, Worcestershire sauce, remaining 1 teaspoon salt and remaining 1/2 teaspoon pepper. Bring to a low boil; reduce heat to medium-low. Stir in cooked onion, carrot and celery mixture and browned steak. Cover; simmer over medium-low heat until steak is tender, about 1-1/2 hours.

Nutrition Facts

1 serving: 404 calories, 22g fat (13g saturated fat), 97mg cholesterol, 1207mg sodium, 21g carbohydrate (7g sugars, 4g fiber), 29g protein.

Marry Me Pot Roast

Nancy Mock — Sun, 13 Apr 2025 05:56:33 +0000

Ingredients

1 large onion, cut into large chunks
5 garlic cloves, smashed
1/2 cup beef stock
1 tablespoon oil from a jar of sundried tomatoes
3 to 4 pounds boneless beef chuck roast
1/2 cup dry red wine
1/2 cup julienned oil-packed sun-dried tomatoes
1 jar (10 ounces) roasted sweet red peppers, drained
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
16 ounces pappardelle pasta
Freshly grated Parmesan cheese, for garnish
Fresh basil leaves, for garnish

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Directions

In a large crock pot, scatter onions and garlic cloves in a layer. Pour in beef stock.
In a large skillet, heat sun-dried tomato oil to medium-high heat. Add chuck roast; sear until golden brown, 2-3 minutes per side. Transfer roast to the slow cooker.
Pour red wine into the hot skillet; use a wooden spoon to deglaze the pan, scraping the browned bits from the surface. Pour the wine mixture over the roast.
Scatter sundried tomatoes and roasted red pepper strips in the slow cooker. Sprinkle roast with oregano, thyme, salt and pepper. Pour the cream of mushroom soup over the roast. Cover; cook on low 7-8 hours or until the meat is fall-apart tender.
Shortly before the roast is done, bring a large pot of salted water to a boil; cook pappardelle pasta according to package directions or until al dente. Drain; set aside.
Transfer the roast to a cutting board; tent with foil. With a slotted spoon, transfer vegetables from the liquid to a small bowl. Whisk the liquid into a creamy gravy. Stir the vegetables back into the gravy.
Shred the pot roast. Place portions of cooked pasta on serving plates; place shredded pot roast on top. Ladle gravy and vegetables on top; sprinkle with grated Parmesan and fresh basil leaves. Serve immediately.

Nutrition Facts

1 serving: 686 calories, 28g fat (9g saturated fat), 180mg cholesterol, 1140mg sodium, 52g carbohydrate (4g sugars, 4g fiber), 48g protein.

Broccoli Cheddar Pasta

Nancy Mock — Thu, 03 Apr 2025 05:55:35 +0000

Ingredients

16 ounces fusilli or cellentani pasta
3 cups fresh broccoli florets
1/4 cup butter
2 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup chicken broth
1 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon pepper
1 cup half-and-half cream, warmed
1-1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese

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Directions

Bring a large pot of water to a boil. Add pasta; cook according to the package directions. One minute before pasta is fully cooked, add broccoli florets; boil with the pasta for the last minute of cooking. Scoop out 1 cup pasta water; set aside. Drain pasta and broccoli; set aside.
In the same pot, melt butter over medium heat. Stir in garlic; cook 30-60 seconds or until fragrant. Stir in flour; cook 1-2 minutes or until a thick paste forms, stirring constantly.
Add chicken broth, salt, onion powder, paprika and pepper. Slowly stir in warmed half-and-half cream; bring to a low simmer. Cook until the sauce has thickened, about 3-4 minutes, stirring frequently. Remove from the heat. Stir in cheeses until melted.
Stir in cooked pasta and broccoli until combined. Add pasta water to smooth out the sauce, if desired. Serve hot.

Nutrition Facts

1 serving: 554 calories, 25g fat (14g saturated fat), 74mg cholesterol, 932mg sodium, 62g carbohydrate (5g sugars, 4g fiber), 21g protein.

Cauliflower Tacos

Sharon Lehman, RDN — Fri, 28 Mar 2025 14:19:02 +0000

Ingredients

AVOCADO CREMA:
1/2 cup plain Greek yogurt
1 medium ripe avocado, peeled and mashed
1 tablespoon fresh lime juice
1 tablespoon minced fresh cilantro
1/4 teaspoon sea salt
TACOS:
1 teaspoon sea salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
6 cups fresh cauliflowerets
1/4 cup canola oil
12 flour tortillas (6 inches)
1-1/2 cups coleslaw mix
Optional: Sliced radishes, pickled red onions, and sliced jalapenos

Text Ingredients

Directions

For sauce, in a small bowl, combine all crema ingredients until smooth; refrigerate until serving.
Preheat oven to 450°. In a large bowl, combine salt, cumin, garlic powder, chili powder and oregano. Add cauliflower and oil; toss to coat. Transfer to a foil-lined baking sheet.
Bake until cauliflower is tender and browned, about 20 minutes, stirring halfway.
Serve in tortillas with coleslaw mix. avocado crema and toppings, as desired.

Nutrition Facts

2 tacos: 377 calories, 20g fat (4g saturated fat), 5mg cholesterol, 1036mg sodium, 42g carbohydrate (6g sugars, 6g fiber), 10g protein.

Potato Chip Chicken

Susan Bronson — Sun, 13 Apr 2025 05:56:48 +0000

Ingredients

1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
4 boneless skinless chicken breasts (about 6 ounces each)
1/2 cup all-purpose flour
2 large eggs, room temperature, beaten
2-1/2 cups crushed potato chips

Text Ingredients

Directions

Preheat oven to 375°. In a small bowl, combine paprika, salt, pepper, garlic powder and cayenne. Sprinkle half of the spice mixture on all sides of the chicken breasts. Stir the other half of the spice mixture into the flour. Coat chicken breasts in the flour mixture; dip into beaten egg; dredge in crushed potato chips. Bake on parchment or foil-lined baking sheet until internal temperature reaches 165°, 25-30 minutes. Rest 5 minutes before serving.

Nutrition Facts

1 chicken breast: 425 calories, 18g fat (6g saturated fat), 166mg cholesterol, 603mg sodium, 31g carbohydrate (1g sugars, 2g fiber), 34g protein.

Chicken Lollipop

Nancy Mock — Sat, 24 May 2025 06:00:53 +0000

Ingredients

1/4 cup apricot preserves
3 tablespoons ketchup
1 tablespoon reduced-sodium soy sauce
1 tablespoon cider vinegar
1 tablespoon packed brown sugar
LOLLIPOPS:
2 pounds chicken drumsticks
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper

Text Ingredients

Directions

In a small saucepan, combine preserves, ketchup, soy sauce, vinegar and brown sugar. Bring to a simmer; cook 3-4 minutes or until slightly thickened, stirring frequently. Set aside.
Cut back the skin and ligament portion of the chicken legs; remove skin and push the meat up the leg to create a lollipop shape with meat on one end, visible bone on the other. Brush with olive oil. In a small bowl, combine paprika, salt, pepper, garlic powder, ginger and cayenne. Sprinkle spice mixture on lollipops.
Prepare grill for indirect heat, using a drip pan. Place chicken over drip pan and grill, covered, over indirect medium heat until internal temperature reaches 160°, about 45 minutes. Brush with prepared sauce, grill 5-10 minutes longer.

Nutrition Facts

1 serving: 171 calories, 8g fat (2g saturated fat), 47mg cholesterol, 486mg sodium, 10g carbohydrate (8g sugars, 0 fiber), 15g protein.

Chicken Biryani

Anikah Shaokat, Val Goodrich — Thu, 27 Mar 2025 14:45:18 +0000

Ingredients

SPICE BLEND:
1 cinnamon stick (3 inches)
3 green cardamom pods
2 black cardamom pods
5 whole cloves
5 blades mace
1-1/2 teaspoons coriander seeds
1 teaspoon whole peppercorns
1/2 teaspoon cumin seeds
CHICKEN AND MARINADE:
1 cup plain whole milk yogurt
2-in. piece fresh gingerroot
10 garlic cloves
20 unsalted cashews, soaked in water
1 tablespoon ghee
1 tablespoon salt
1 teaspoon ground nutmeg
2 pounds bone-in chicken thighs and legs, skin removed
2 bay leaves
BIRYANI:
5 tablespoons ghee, divided
1 large russet potato, peeled and cubed
1 large onion, thinly sliced, divided
1 pinch ground turmeric
2 tablespoons chili powder
1 teaspoon garam masala
1 teaspoon salt
1 cup whole milk
1 pinch saffron thread
1/2 cup raisins, prunes, golden sour prunes, chopped
1/2 teaspoon kewra water, optional
RICE:
2 cups uncooked basmati rice
2 cups warm water
1 teaspoon salt
1 teaspoon ghee
1 cardamom pod, optional
1 bay leaf, optional
3 whole cloves, optional

Text Ingredients

Directions

In a large skillet, toast spices over medium-low heat until fragrant, 3-5 minutes. Remove from heat; let cool. Transfer spices to a spice grinder; process to a fine powder. Set aside.
In a food processor or high-powered blender, combine yogurt, ginger, garlic, soaked cashews (discard soaking liquid), ghee, salt and nutmeg; puree until smooth. Transfer to a large glass bowl. Add chicken, reserved toasted spice mixture and bay leaves; toss to thoroughly coat. Cover; refrigerate at least 1 hour.
Preheat oven to 350°. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon ghee. Once hot, add potatoes and turmeric. Cook until edges are lightly browned, 5-6 minutes. Use a slotted spoon to transfer potatoes to a plate; set aside. Add remaining 4 tablespoons ghee to the Dutch oven. Add half of the sliced onions. Cook, stirring constantly, until onions are crisp, 5-6 minutes. Remove with a slotted spoon to a paper-towel lined plate.
Add the remaining onions to the Dutch oven. Cook over medium-low heat until onions are golden brown, 6-7 minutes. Stir in chili powder, garam masala and salt.
Discard bay leaves from chicken mixture. Add chicken with marinade to the caramelized onions; cook over medium heat 4-5 minutes, stirring often and scraping the bottom of the pot to prevent the sauce from sticking. Add potatoes; cook 15 minutes over medium heat, occasionally stirring and scraping the bottom of the pot.
Meanwhile, rinse rice under cold water until water runs clear; add to a small saucepot. Add warm water, salt and ghee. If desired, add cardamom pod, bay leaf and cloves. Cook rice, uncovered, over medium-low heat until the water has absorbed and the rice grains have a slight bite when pressed between two fingers, 4-5 minutes. If used, remove cardamom pod, bay leaf and cloves. Fluff rice with a fork; set aside.
Place milk in a small saucepan. Add saffron; cook over low heat until milk is just warmed.
Place half of the cooked rice on top of the chicken, along with half of the reserved fried onions and the dried fruits. Layer the remaining rice and, with the back of a wooden spoon or spatula, poke several holes on the surface of the rice. Pour warm saffron milk overtop and sprinkle with a teaspoon of kewra water, if desired; top with remaining fried onions.
Cover and bake until chicken is tender, 30-35 minutes. Let rest, covered, 5 minutes. Remove lid; carefully mix the rice and chicken, scraping the bottom of the pot and pulling some of the chicken pieces to the surface (do not overmix). Serve family style.

Nutrition Facts

1 serving: 378 calories, 16g fat (7g saturated fat), 58mg cholesterol, 1076mg sodium, 43g carbohydrate (7g sugars, 2g fiber), 16g protein.

Popcorn Shrimp Tacos

Julie Laing — Wed, 26 Mar 2025 23:36:39 +0000

Ingredients

2 cups coleslaw mix
1/4 cup minced fresh cilantro
2 tablespoons lime juice
2 tablespoons honey
1/4 teaspoon salt
1 jalapeno pepper, seeded and minced, optional
2 large eggs
2 tablespoons 2% milk
1/2 cup all-purpose flour
1-1/2 cups panko bread crumbs
1 tablespoon ground cumin
1 tablespoon garlic powder
1 pound uncooked shrimp (41-50 per pound), peeled and deveined
Cooking spray
8 corn tortillas (6 inches), warmed
1 medium ripe avocado, peeled and sliced

Text Ingredients

Directions

In a small bowl, combine coleslaw mix, cilantro, lime juice, honey, salt and, if desired, jalapeno; toss to coat.
Preheat air fryer to 375°. In a shallow bowl, whisk eggs and milk. Place flour in a separate shallow bowl. In a third shallow bowl, mix panko, cumin and garlic powder. Dip shrimp into flour to coat both sides; shake off excess. Dip into egg mixture and then panko mixture, patting to help coating adhere.
In batches, arrange shrimp in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 2-3 minutes. Turn; spritz with cooking spray. Cook until golden brown and shrimp turn pink, 2-3 minutes longer.
Serve shrimp in tortillas with coleslaw mix and avocado.

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

2 tacos: 456 calories, 12g fat (2g saturated fat), 213mg cholesterol, 414mg sodium, 58g carbohydrate (11g sugars, 8g fiber), 29g protein.