Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta is pretty much a one pan wonder you will want to cook over and over again!  Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.

Creamy Tuscan flavor is exquisite, divine and goes are favorites on my blog. These tried and true tuscan recipes are a perfect example, try Creamy Tuscan Scallops, Shrimp or Chicken.

Creamy Tuscan Sausage Pasta in a pan garnished with parmesan.

Italian Sausage Pasta

This is super easy pasta that will taste like you slaved over it all day. This Tuscan pasta has tender pasta, savory sausage, flavorful sun-dried tomatoes and spinach all smothered in a creamy decadent sauce. It’s insanely delicious and it’s fast. You can even argue that it’s made in one pan, especially if you already had pasta already cooked. This creamy sausage pasta hits the spot when comes to wanting something full of flavor and comforting. It’s going to become a quick family favorite.

This will feel like you’re eating at a fancy restaurant or having an intimate dinner for two all in the comfort of your own home. Pair this with a side of breadsticks, some roasted vegetables and a tasty chocolate dessert and you have fine dining on busy weekday at home. Whether it’s your first time with a Tuscan sauce or not, you have to try this tonight! You are going to love the way the sausage and sun-dried tomato come together in this sauce. It’s heavenly.

What Does “Tuscan” Mean?

Tuscan food is based on the Italian idea of cucina povera or “poor cooking.” It’s a concept of cooking that started very literally. It means simple meals that are inexpensive and could easily be made into large amounts. For instance this recipe can be doubled super easily as could this Tuscan pasta salad or vegetable and chicken stew. They are filling dishes that taste amazing without super expensive ingredients.

Tuscan cooking doesn’t use complicated seasonings or elaborate ingredients or even fancy creations. This is because they focus on using fresh, high quality ingredients that bring out incredible flavors without the extras. It’s delicious done simply and done right!

Ingredients for Sausage Pasta

Creating this creamy dish is fast and easy and doesn’t take a bunch of crazy ingredients. Pick your favorite type of ground sausage, pork, chicken and turkey all work really well. And you can control the spice level by what kind of sausage you get. Look for sun dried tomatoes either in the produce section or the canned vegetable aisle.

  • Penne Pasta: Cook the pasta al dente
  • Ground Sausage: Pick your favorite kind, mild, or spicy.
  • Olive Oil: Olive oil goes perfectly with this Italy inspired dish.
  • Heavy Cream: This will create the creaminess in the sauce.
  • Chicken Broth: Adds richness and flavor.
  • Garlic Powder: Garlic is great flavor in this tuscan pasta.
  • Italian Seasoning: I love this seasoning, it has all the great spices together. You can make your own here.
  • Parmesan cheese: Love this cheese with this dish. Fresh is best if you have it.
  • Spinach: Gives color, vitamins and nutrition.
  • Sun Dried Tomatoes: Sweet and savory, these are just too good.

Making Pasta with Sausage

Truly this dish couldn’t be easier. You are going to love that it tastes so amazing but is so simple to through together. It’s perfect for a busy weekday, or a quiet weekend. Either way you have to try it!

  1. Pasta:  Bring a large pot to boil and cook the pasta according to package directions.
  2. Sausage: In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate
  3. Sauce: Add the heavy cream, chicken broth, garlic powder, Italian seasoning and parmesan cheese.  Whisk over medium high heat until it starts to thicken. Add the spinach and sun-dried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Cooking the sausage, making the cream sauce and mixing it all together in the pan.

Tips and Variations for Tuscan Sausage Pasta

Use your imagination and what you have on hand to create this splendid dish.

  • Pasta: I love using pasta that can really soak up the sauce and hold it in its crevices. For this creamy sausage pasta you can use almost any pasta you like, even spaghetti if that’s what you have on hand. Try cavatappi, rigatoni, conchiglie, or fusilli for fun and ease.
  • Al dente: Cook your pasta al dente. This means that the pasta is tender but is still chewy and holds it shape with a bit of firmness. This will allow the pasta to absorb the sauce a bit and hold on to the flavor in every bite.
  • Sausage: You can use just about any sausage you would like. I prefer to use Italian sausage, which is just sausage flavored with Italians type spices versus regular sausage, but both will work. Italian sausage can be found in both mild and spicy, and either taste amazing. For lower fat versions try chicken or turkey Italian sausage.
  • Heavy Cream:  You can use half and half instead of heavy cream to also cut a few calories but it won’t quite have that richness.
  • Spinach: If you don’t have fresh spinach, frozen will work. Be sure to really squeeze out any of the extra liquid. Kale and Swiss chard can also be used.

How to Store Creamy Tuscan Sausage Pasta

Like most Italian dishes, they are almost better the next day after the flavors have had time to meld together. Keep leftovers tightly covered in fridge for up to 4 days.

You can also keep this frozen for up to 4 months. Thaw overnight in the fridge and reheat in the microwave or on the stove. If it needs thinning add a bit of chicken broth or water as it heats.

Tuscan sausage pasta in a white bowl with a fork.

More Pasta Recipes to Devour

Pasta is an ideal comfort food, its customizable, filling and a great energy source. Adding pasta to leftovers is a great way to stretch meals and make them go further. Pasta is tender and you can flavor it in so many ways and with so many different foods, and it all just works. Pasta comes in so many fun shapes too. Try something new the next time you are at the store and grab a type of pasta you’ve never tried before. It puts a fun spin on old favorites. Need a new way to serve up pasta tonight? Try one of these tried and true favorites for dinner that’s guaranteed to win the family over.

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Creamy Tuscan Sausage Pasta

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Creamy Tuscan Sausage Pasta is pretty much a one pan wonder you will want to cook over and over again!  Perfect for a busy night, this is a hearty comforting dish that will truly satisfy.
Course Dinner, Main Course
Cuisine Italian, Italian American
Keyword italian sausgae pasta, sausage pasta
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 People
Calories 778kcal
Author Alyssa Rivers

Ingredients

  • 8 ounce penne pasta uncooked
  • 1 Pound Ground Sausage
  • 2 Tablespoons olive oil
  • 2 cups heavy cream
  • 1/2 cup chicken broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1 cup parmesan cheese
  • 2 cups spinach chopped
  • 1/2 cup sun dried tomatoes

Instructions

  • Bring a large pot to boil and cook the pasta according to package directions.
  • In a large skillet add the sausage. Cook and crumble until it is no longer pink. Set aside on a plate.
  • Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the sausage back to the pan and add the pasta and stir until heated throughout.

Nutrition

Calories: 778kcal | Carbohydrates: 37g | Protein: 25g | Fat: 59g | Saturated Fat: 28g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 875mg | Potassium: 687mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1439IU | Vitamin C: 6mg | Calcium: 281mg | Iron: 3mg

 



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Sheet Pan Teriyaki Salmon and Vegetables

This easy, delicious Sheet Pan Teriyaki Salmon and Vegetables (I seriously devoured this, it was THAT good) is made all on one sheet pan and ready in 20 minutes!


Sheet Pan Teriyaki Salmon and Vegetables

I’m a huge fan of sheet pan meals as they are a huge kitchen time saver! I like to line the sheets with foil or parchment for easy clean-up, completely optional. Here I marinated the fish, then cooked the sauce down on the stove to create a glaze over the fish (I highly recommend this) but if you wish to skip this step, it will still taste fine.

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Cheesy Eggplant Gnocchi Caprese

Cheesy Eggplant Gnocchi Caprese is made with diced eggplant simmered in a garlicky tomato sauce with gnocchi, spinach, melted bites of fresh mozzarella and fresh basil. So good!


Eggplant Gnocchi Caprese

This Cheesy Eggplant Caprese Gnocchi Skillet is perfection. It’s meatless yet crave-worthy with a healthy helping of vegetables: eggplant, tomato, and spinach. Plus, it comes together in under 30 minutes. Another favorite gnocchi recipe is this Gnocchi with Grilled Chicken in Roasted Red Pepper Sauce, and for a low-carb version, try my Cauliflower Gnocchi.

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Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cozy dinner is on the way!

For more easy slow cooker soups try this pasta e Fagiolilentil soup and potato soup.

Top down view of a white bowl filled with chicken noodle soup.

Crockpot Chicken and Noodles

When the cold weather sets in there’s nothing quite like a big bowl of soup to warm you up and is there any soup more classic than chicken noodle soup? What makes this one even better is the fact that it’s made completely in a slow cooker or crockpot.

This flavorful soup is as easy as throwing ingredients straight into the slow cooker and just letting it do it’s thing, while you’re off running errands or maybe even putting your feet up. You deserve it. Towards the end of the cooking time, you’ll just shred the chicken and add some dried pasta and it’ll be ready for the table in another 30 minutes.

Chicken Noodle Soup Ingredients

  • Chicken: While I’ve used chicken breast here, thighs will work too. Remove the skin and any excess fat as this could leave an unsightly scum on top of the soup when it’s done.
  • Onion, Celery, Carrot, Garlic: This 4 ingredient vegetable combination gives most of the flavor base to the soup. It’s a classic combo for a reason.
  • Chicken Stock: All chicken stocks are not equal. Make sure you purchase a good quality one as it will make a huge difference to the flavor of the soup. If the stock is completely clear, it likely doesn’t have the flavor we’re after here. Use a cloudier stock and notice the difference.
  • Dried herbs: This version uses dried oregano and thyme which give a good herby flavor without being overpowering. You could use herbs like basil, sage or rosemary too but note rosemary will give a more intense herbiness to the soup.
  • Salt & Pepper: It’s always important to season your soup. Add these in as per the recipe but taste test before serving and add a little more to your taste before serving if needed.

How To Make Slow Cooker Chicken Noodle Soup

Perfect for a busy and cold day, this soup only has two steps and the longest amount of time you’ll need to spend on it is chopping vegetables and shredding chicken. It couldn’t be easier.

  1. Add vegetables, dried herbs, seasonings and chicken to a slow cooker and pour over the stock.
  2. Cook on low for 7 hours (or until the chicken can be easily shredded).
  3. Remove the chicken and shred it using two forks then add it back to the slow cooker.
  4. Break dried pasta, like fettucine or spaghetti, into 3 and add it to the slow cooker, leaving it on low.
  5. As different pastas are different thickness’ check to see if it’s done after 20 minutes but it should take no longer than 30 minutes.

4 images showing the steps to making chicken noodle soup in a slow cooker

Can I Add More Vegetables?

You can certainly add more vegetable to your slow cooker noodle soup. I wouldn’t change the base of celery, onion and carrot due to the flavor they impart though. Try adding some diced bell pepper along with them or adding frozen peas with the pasta at the end. Just know if they are still frozen, it will cool the soup down so you may need to cook it longer for the pasta to cook through.

If you want to get really fancy, saute some mushrooms in butter at any point during the day, keep them in the fridge and add them in the last ½ an hour. This is exactly what I do in my slow cooker beef stroganoff which also happens to work great with chicken thighs.

chicken noodle soup in the black bowl of a slow cooker

How to Store Leftovers

This is definitely best eaten fresh. The pasta will continue to swell and soften the longer it sits in the soup so will be much softer the next day. However, leftovers can be stored in an airtight container in the fridge.

If you want to freeze the soup, it’s best to freeze it without the pasta, then cook the pasta up when you heat the soup.

A white bowl filled with chicken noodle soup and a spoon digging in

More Recipes You Will Love

Top down view of a white bowl filled with chicken noodle soup.

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Crockpot Chicken Noodle Soup

Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.
Course Dinner, main dish, Side Dish, Soup
Cuisine American
Keyword chicken noodle soup, crockpot chicken noodle soup, slow cooker chicken noodle soup
Prep Time 20 minutes
Cook Time 7 hours 30 minutes
0 minutes
Total Time 7 hours 50 minutes
Servings 8 Servings
Calories 235kcal
Author Marie Roffey

Ingredients

  • 1 ½ pounds skinless chicken breast notes 1
  • 3 large carrots, sliced (approx 2 ½ cups)
  • 3 stalks celery, sliced (approx 2 cups)
  • ½ large onion, diced (approx ¾ cup)
  • 4 medium cloves garlic, minced
  • 1 ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 2 teaspoon salt
  • ½ teaspoon pepper
  • 8 cups low sodium chicken stock
  • 6 ounces dried long pasta like linguine, fettucine, spaghetti
  • extra salt and pepper to taste
  • fresh parsley to serve

Instructions

  • Place everything except the pasta into the slow cooker – chicken, carrots, celery, onion, garlic, oregano, thyme, salt, pepper and chicken stock.
  • Cook on low for 7 hours (or until the chicken can be easily shredded).
  • Remove chicken and transfer to a plate or chopping board. Use two forks to shred apart the meat then return it to the slow cooker.
  • Break the pasta into thirds so the pieces are shorter and stir it into the soup. Place the lid back on and cook for another 20-30 minutes, until pasta is cooked. (notes 2).
  • Taste and add seasoning to taste. Serve immediately.

Notes

  1. You can also use chicken thigh. Make sure to remove the skin and any excess fat.
  2. Different pasta will take different lengths of time to cook. The thinner the pasta the quicker it will be.

Nutrition

Calories: 235kcal | Carbohydrates: 23g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 784mg | Potassium: 717mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4613IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg



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Split Pea Soup

Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.

Soups are one of the most comforting food, especially on chilly nights! Try Broccoli Cheese, Zuppa Toscana or my Winning Cheeseburger soup when you want to come home to something warm and delicious.

Homemade Split pea soup with ham in a bowl.

Split Pea Soup with Ham Bone

Split Pea Soup flavored with ham is just like the one you grew up on. Full of vegetables and tender split peas this soup is easy to make and even better to eat. It is  hearty and soul warming. Split pea soup is one of those feel good soups that’s also good for you. Don’t let the color of this incredibly delicious soup throw you. Its vibrant color just means it tastes good and is healthy too. The aroma is unbelievable and the flavor will keep you coming back bowl after bowl.

Split pea soup is one my go to favorites after I’ve cooked a ham and have leftovers. It’s the perfect way to use the hambone and not let it go to waste. It gives the pea soup just enough of that salty smoky flavor that makes this soup irresistible. The ham also gives it an extra punch of protein and will help satisfy your hunger.  Another plus to this recipe is the fact that split peas are so cheap. So if you use leftover ham, it’s quite a low cost hearty dish. Serve it with a side of rolls and a nice green salad and you’ve got a meal that’s sure to delight!

Ingredients For Pea Soup

Hearty and wholesome, this soup is chock full of good for you ingredients. Herbs and spices give that extra umph and flavor. If you don’t have a leftover ham bone you can use, ask the butcher for one at your local grocery store. You can also leave out the ham bone and just add ham. It won’t be quite as flavorful but still amazing.

  • Butter: For sautéing the vegetables.
  • Onion: A classic ingredient for most soups.
  • Carrots: Dice into bite sized pieces.
  • Celery: Add incredible flavor to the stock.
  • Garlic: Gives the split pea soup a nice flavor.
  • Dried Split Peas: These can be found with other dried beans at your local store.
  • Chicken Broth: Flavor and the base of the soup.
  • Ham bone: If you don’t have one on hand, see if you can get one from your local butcher.
  • Salt and pepper: Add more or less to taste.
  • Fresh Thyme: Fresh gives a nice light flavor. You can use dry, just use ½ teaspoon.
  • Chopped Ham: This is optional, but you’re going to love the extra flavor it gives.

How to Make Split Pea Soup

Like most soups this Split pea soup is pretty hands off once you sauté the vegetables. The longer you can let it simmer the more the flavors will meld together. Whip this up with plenty of time to make some biscuits to go with it.

  1. Sauté: In a large pot over medium high heat ad the butter and let it melt. Add the onion, carrots, celery and garlic. Sauté until tender
  2. Add: Pour in the split peas and chicken broth. Next carefully place in the hambone.
  3. Simmer:  Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and soup has thickened.
  4. Shred: Remove the hambone and shred the ham. Add it back to the soup. Add salt and pepper and thyme. Garnish with additional ham if needed.

Sauteing vegetables, cooking the ham bone and stirring in ham for spit pea soup.

What are Split Peas?

  • What are they? Split peas are field peas that are dried, peeled and split in half for easy cooking. They come in both green and yellow varieties, which can be fun to add both to the soup. The yellow ones tend to be more mild in flavor and the green split peas are sweeter. That’s why they pair so perfectly with the salty ham. As they cook they will thicken and create a wonderful creamy texture, perfect for soup.
  • Do you need to Soak Them? Split peas are small so they don’t need to be soaked. The long cooking time for the soup is more than enough to give these split peas the soft texture you want.  Just give the split peas a nice rinse before adding them to the soup. Since you don’t have to soak the peas, it saves you time in the beginning. The long cooking time also allows the flavors to meld beautifully together and they will cook down and thicken to a perfect texture.
  • Are they Nutritious? Split peas are definitely good for you. They are low in fat, high in fiber and protein, and are a great source of vitamins and minerals including magnesium.

Tips and Variations for Pea Soup

  • Add Vegetables: This is a hearty soup already, but you can even more depth to it by adding in a few red or yellow potatoes with the diced carrots.
  • Thicken: When cooking the peas should break down and thicken on their own, if you feel you want it thicker, simmer uncovered for the last 20-30 minutes. Do note that the soup will thicken as it rests and cools. You might actually need to thin it out with water the next day.
  • No Ham Bone: If you don’t have a ham bone don’t worry. You can still get that great flavor from thick chunks of sliced ham. Throw them in with the stock and allow it to simmer along with the rest.  Add bacon at the end for garnish and even more flavor if you desire.

Storing Leftover Soup

If you have any leftovers, which are always better the next day, they can be kept in the refrigerator for up to 4 days. Keep it tightly sealed, and remember it will thicken as it sits. Add broth or water to thin it as needed. Reheat on the stove top on medium low or microwave individual portions.

Can I Freeze It?

Yes, this soup will freeze well! First let the soup completely cool and place in airtight containers or freezer safe ziplock bags. This will keep in the freezer for up 3 months. Thaw overnight in the fridge and reheat the next day.

Ladling split pea soup out of stock pot.

More Soups to Love!

Soup is so good and such an easy way to make dinner. They can be super healthy, super comforting, and always super yummy! There’s nothing quite like a nice warm bowl of goodness to cheer you up on a chilly night after a hard day. Soups are relatively easy too. You can throw everything in a pot and let it simmer away till you’re ready to eat. Soup is easy to change and adapt as well. If you don’t have a certain ingredient it can usually be substituted for another, depending on what it is. Soup is just so delicious, try some of these tried and true scrumptious soups tonight!

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Split Pea Soup

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Split Pea Soup with ham is the perfect comfort food for any occasion. Full of vegetables, flavored with ham and cooked to perfection, you and your family are going to LOVE this soup.
Course Dinner, main dish, Side Dish, Soup
Cuisine American
Keyword pea soup, split pea soup, split pea soup recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 8 People
Calories 259kcal
Author Alyssa Rivers

Ingredients

  • 2 Tablespoons butter
  • 1 small onion chopped
  • 3 large carrots diced
  • 3 celery stalks diced
  • 3 cloves garlic minced
  • 1 pound dried split peas
  • 6 cups chicken broth more if needed
  • 1 ½ – 2 pound ham bone
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon fresh thyme
  • 1 cup chopped ham for garnish

Instructions

  • In a large pot over medium high heat add the butter and let it melt. Add the onion, carrots, celery, and garlic. Sauté until tender.
  • Add in the split peas and chicken broth. Add in the ham bone. Bring to a boil and simmer uncovered for 60-90 minutes stirring occasionally. Cook until the peas split and the soup has thickened.
  • Remove the ham bone and shred the ham. Add it back to the soup. Add salt, pepper, and thyme. Garnish with additional ham if needed.

Nutrition

Calories: 259kcal | Carbohydrates: 39g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1030mg | Potassium: 808mg | Fiber: 15g | Sugar: 6g | Vitamin A: 4705IU | Vitamin C: 16mg | Calcium: 58mg | Iron: 3mg



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Incredible Lobster Mac and Cheese

It’s ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it’s a macaroni and cheese that’s sure to impress.

Lobster is a rich full flavored seafood. Indulgent and flavorful your going to to want to cook lobster more often. You have to try this one, it’s The Best Lobster, or try it grilled. It’s so good!

Cheesy Lobster Mac and Cheese being scooped out of a white dish.

Seafood Mac and Cheese

This is not the macaroni and cheese you grew up with. This lobster mac and cheese is an elegant, grown up version that takes mac and cheese to a whole new level. This seafood mac and cheese is ooey, gooey, cheesy and full of rich melt in your mouth lobster. It’s so insanely delicious. This changes everything when it comes to comfort food. It’s creamy and savory. Your whole family is going to love this. Make for a special occasion and watch it get devoured.

Adding lobster to your mac and cheese makes it fancy and almost extravagant, but still a classic cheesy flavor. Add a side of broccoli or brussel sprouts and homemade rolls and you have dinner that’s restaurant worthy. Top it off with a slice of cheesecake and you’ll truly have a gourmet meal.

Ingredients for Lobster Mac and Cheese

These ingredients can all be found at your local grocery store, but you may need to hunt for good lobster. Read down below for tips on buying lobster. Cooking and using lobster is much easier than you can imagine!

  • Lobster Tails: 5-6 tails cooked and chopped.
  • Cheddar Cheese: Freshly shredded and divided.
  • Gruyere Cheese: Freshly shredded
  • Parmesan Cheese: Grated
  • Butter: 1 whole stick.
  • Flour: All purpose works best here.
  • Whole Milk: For creaminess, do not use skim or 1% milk.
  • Salt: Don’t skip the salt, it helps the flavor shine through.
  • Garlic Powder: Adds a nice little bit of flavor.
  • Mustard Powder and Nutmeg: These are both optional, but highly recommended. Especially the mustard powder!
  • Pepper to Taste: Freshly ground will deliver the best bit of a kick.
  • Elbow Macaroni: Can also use cavatappi pasta, cooked according to directions.
  • Parsley: This optional but adds flavor and a nice pop of color.

Lobster tails for cooking on a cookie tray.

Making Incredible Lobster Mac and Cheese

This grown up version of seafood mac and cheese is easy, it takes a bit of time, but it’s totally worth it!  This is so good you are going to want to make it all the time, even if it does take a bit of extra time.

  1. Cook:  Cook the lobster according to your preference. I prefer to broil my lobster
  2. Prep: Heat oven to 400 degrees with the rack in the middle of the oven.
  3. Sauce: In a large saucepan over medium heat melt the butter. Add the flour to the melted butter and stir until thickened, about 3 minutes
  4. Whisk: Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  5. Stir: Add in 3 cups of the cheddar cheese, gruyere cheese, and ½ cup of parmesan cheese into the sauce. Reserve 1 ½ cups cheddar and ½ cup parmesan for the top.
  6. Spices: Add in the salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  7. Mix: Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9×13 baking, that has been prepped with cooking spray if needed.
  8. Top: Sprinkle with remaining cheese and bake in the oven until golden and bubbling. 20-25 minutes
  9. Garnish: Top with flat leaf parsley if desired.

Making the roux, adding the cheese and lobster to the cheese sauce.

What to Look for When Buying Lobster Tails

There are two types of lobster tails that are most commonly sold. Warm water and Cold water Lobster tails. For the best flavor and texture you’ll want to look for Cold Water Lobster tails. Yes they are more expensive but they are going to be so worth it. Warm water tails more commonly turn to mush after cooking them.  They can also have an ammonia spell to them, not very pleasant for any meal. So how can you know you’re getting a good lobster tail.

  • Look at the packaging. It will often say if it’s cold water or warm water.
  • Ask the store if it isn’t clear where they’re from.
  • If there are more than one brand of lobsters, pick the most expensive, it’ll probably be cold water lobster tails.
  • Avoid buying tails that have any discoloration in the meat. Look for black spots or yellowing on the flesh. Take a close look at the meat and if there is any sign of yellowing, dull or discolored meat don’t buy it..
  • Ask or check the labels to see if it’s been soaked in sodium tripoyphosphate. If so avoid buying those tails.
  • Tails should not have any grayish. If they are gray at all, it may mean the lobster was dead before processing, and it will not be a good quality tail.
  • Tails should be frozen, and thawed just before cooking. Don’t buy thawed lobster tails. You want to cook right away once thawed.
  • Look for lobster tails ranging from 5 oz to 12oz. These are smaller tails, and are the prime size for getting a good amount of meat and a quality taste and texture.
  • I know it’s more expensive but if you can, pay more for the cold water tails, it’ll be worth it and you won’t have to worry about your lobster mac and cheese being ruined by bad lobster.
  • The best time of year to buy lobsters is during the winter when prices tend to be lower.

Sprinkling cheddar cheese on a pan of lobster Mac and Cheese.

Different Ways of Cooking Lobster Tails

There are several different variations when cooking lobster tails. I love how simple each of them are and how they all taste just about the same. It is all about preference and what is easiest for you in your kitchen. Lobster tails are cooked quickly and easily. In less than 10 minutes these lobster tails will be done and ready to chop!

  • Broiled: This is my go-to way of cooking lobster. It is quick and easy and simple broiled on high heat and up close to top of the over. This makes a tender lobster tail ever time.
  • Baked: Very similar to broiling except under average heat and extra time when cooking.
  • Poached: This is more of a simmer in a layer of butter. It is also known as butter poaching.
  • Boiled: For the easiest and simplest way of cooking lobster boiling it is the way to go. Boil water in a large pot and the lobster tails soak in and boil for minutes. Sometimes the lobster is not quite as tasty though and doesn’t have that rich buttery herb flavor attached to it compared to other ways of cooking.
  • Grilled: If you love to grill, this is for you! Simply add the lobster tails to your grill and let the heat cook the tails evenly and quickly.

Baked lobster macaroni and cheese in a white dish.

Tips and Variations for Homemade Mac and Cheese

This lobster mac and cheese is very simple and straightforward. But you can change it up as you like.

  • Spices: If you want a bit of a kick add cayenne, or chili powder. Or you can just serve it with hot sauce on the side. Also try Italian seasoning, cajun or smoked paprika for different flavors.
  • Noodles: Truly in short noodle will work with lobster mac and cheese. Try corkscrew, campanelle, conchiglie, fusilli, or a spin on elbow called piperigate.
  • Topping:  If you are the type that likes breadcrumb topping, mix two tablespoon of melted butter, ½ cup of bread crumbs, and ¼ cup of parmesan cheese. Sprinkle on top before baking.
  • Cheese: Don’t use pre shredded cheese, it’s usually coated with flour making it harder to melt and incorporate. Experiment with different cheeses if you like. White cheddar, smoked gouda, mozzarella, monterey jack, and fontina are all good choices.
  • Milk: Whole milk will create the creamiest texture. You can go down to 2% but I wouldn’t go any lower in fat percentage in your milk.
  • Storage: Keep your leftovers in a tightly sealed container in the fridge for 3-4 days. Reheat in the microwave or in the oven.

Close up of chunks of lobster in the golden macaroni and cheese.

More Seafood Recipes that are Incredibly Good!

Seafood is delicate, flavorful and versatile. Most people have strong opinions about seafood and if they like it or don’t. And what kind they like. These recipes are game changers when it comes to seafood. They will become your favorites. They will convince the skeptics that seafood in not only good for you to eat, but it’s truly divine. Put these winners in your seafood rotations and enjoy!

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Lobster Mac and Cheese

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It's ooey and gooey, full of cheese and decadent rich lobster, this truly is an Incredible Lobster Mac and Cheese. Perfect for a special night or occasion, it's a macaroni and cheese that's sure to impress.
Course Dinner, Main Course
Cuisine American
Keyword lobster mac and cheese
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 People
Calories 730kcal
Author Alyssa Rivers

Ingredients

  • 5-6 lobster tails cooked and chopped
  • 4 1/2 cups cheddar cheese freshly shredded and divided
  • 1 cup gruyere cheese shredded
  • 1 cup parmesan cheese grated
  • 1 stick butter
  • 6 tablespoons flour
  • 5 cups whole milk
  • 2 teaspoons salt
  • 1 teaspoon garlic powder
  • 1 teaspoon mustard powder optional
  • 1/2 teaspoon nutmeg optional
  • pepper to taste
  • 1 pound elbow macaroni or cavatappi pasta cooked
  • flat leaf parsley chopped optional

Instructions

  • Cook the lobster according to preference. I like to broil my lobster.
  • Heat oven to 400 degrees with rack in the middle of oven.
  • Melt butter in a large saucepan over medium heat. Add flour to melted butter and stir until thickened, about 3 minutes.
  • Slowly whisk in milk a little at a time. The slower you add the milk the thicker the sauce will be.
  • Stir in 3 cups of cheddar cheese, gruyere cheese, and ½ cup parmesan cheese into the sauce. Reserve 1 ½ cups cheddar and ½ cup parmesan for the top.
  • Add salt, pepper, garlic powder, mustard powder and nutmeg to the sauce, stir until combined.
  • Stir together the cooked macaroni noodles, lobster and the sauce and transfer to a 9 x 13 baking dish, that has been prepped with cooking spray if needed. Sprinkle with remaining cheese and bake in the oven until golden and bubbling, 20-25 minutes.
  • Sprinkle with flat leaf parsley if desired.

Nutrition

Calories: 730kcal | Carbohydrates: 56g | Protein: 45g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1469mg | Potassium: 505mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1140IU | Vitamin C: 1mg | Calcium: 992mg | Iron: 2mg

 

 



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How to Make the Absolute Best New York Steak

Skillet seared New York Steak is one of the best steaks you’ll ever have!  It’s tender, juicy and full of flavor!

When steak is for dinner, most people think of potatoes too. Choose any of these winning potatoes like these Roasted, Mashed or French Fries, will complement this dish perfectly.

Two steaks in a pan with garlic overtop.

New York Steak

My son has truly perfected making the best skillet steak.  He has been practicing and studying for the last year on how to make the best steak.  He always is asking me to get steak from the store so that he can work on perfecting his skills.  Last week he made this steak and I immediately knew he was the one to make it for the blog.  It was the absolute best steak that I have EVER had!   He was the swirling the butter on the steak like a pro and if he can make the best restaurant quality steak, so can you!

Steak can seem intimidating to cook, but it truly couldn’t be more easy. The New York steak cut makes cooking steak a breeze, and a great beginner steak with fabulous results. The New York steak is a favorite for being tender, but still a good chew with incredible flavor. A great steak is just minutes away and you’ll have the beginnings of an amazing meal. Add some green beans and rolls to your potatoes of choice and it’s a meal made in heaven.

New York Strip Steak Ingredients

This New York Steak recipe is restaurant quality but in the comforts of your own home, and at a fraction of the cost. This steak will save you time and money by making it at home. Eat it in your pajamas surrounded by family or make a romantic dinner for two. However you want to eat it, just make it! You won’t regret it!

  • New York Steak: It is best to let your steak sit on the countertop at room temperature for 30 minutes prior to cooking.
  • Salt and Pepper: Season the steaks ahead of time.
  • Olive Oil: Warm the skillet with the oil before cooking.
  • Butter: This helps keep the steak moist and tender as it is cooking.
  • Garlic Cloves: Adding the garlic cloves brings more intense flavor.
  • Fresh Rosemary and Thyme Sprigs: Perfect for adding at the end overtop the steak.

Let’s Get Sizzling!

  1. Prepare the Steak: Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  2. Sauté: In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  3. Cook Until Done! Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Two steaks seasoned with salt and pepper.

What is a New York Steak?

The New York Steak is also known as New York strip steak, ambassador steak, strip loin steak, club steak, or the Omaha Strip. But it’s most commonly known as the New York Steak.  They are the queen of steak in that they are usually not too expensive, they cook up fast, and they are insanely delicious.

  • What Kind of Cut is it? Cut from the area of the cow below the backbone, NY strip steaks are tender, lean, and typically boneless. It has a good amount of marbling, which lends a ton of flavor to this evenly, but it’s not quite as tender as a ribeye or a tenderloin.
  • What’s in a Name: The strip steak is called after the city it originated in. New York is known for its steak houses and this cut of beef was one of the firsts and remains a favorite.
  • What to Look For: Look for New York Steak that is bright in color with tons of marbling. This what gives the strip steak it’s flavor and tenderness. Look for a steak that’s 1/2-1 inch in thickness. Remember the thicker the steak the longer it’ll take to cook.
  • Nutritional Value of a New York Steak: A 6-oz portion packs in 320 calories, 12 grams of fat, 50 grams of protein, 3.2 milligrams iron, and 9 milligrams zinc. I’d say that’s a pretty good steak!

Steak in the pan being flipped.

Tips For the Best New York Skillet Seared Steak

  • Pan: Your best bet is to use a heavy bottomed pan. I love using my cast iron skillet for this purpose. It evenly distributes the heat to the meat so it cooks evenly.
  • Room Temperature:  Allow your steak to come to room temperature, let it sit about 20-30 minutes on the counter. The closer it is to your final temperature before cooking results in the steak cooking evenly, as it won’t have any “cold” spots.
  • Pat it dry:  You want your steak to be dry for the best possible searing. Water will steam your steak, which isn’t ideal.
  • Let it Rest:  I can’t emphasize this enough. Meat should always be allowed to rest before cutting into it. This allows the juices to be redistributed throughout the meat and the fibers to relax. This will result in your New York Steak being tender and juicy every time. Place your New York Steak on a warm plate and loosely cover with foil for 5 minutes. Don’t cover it tightly as it will make your steak sweat. 5 minutes is all you’ll need, you don’t want it to get cold.
  • Make Sure your Pan is Hot:  You want to really sear the outside of your steak and create a golden crust. Make sure your pan and oil are hot.
  • Use a High Smoke Oil: To produce an ideal crust you’ll want a high smoke oil, such as canola, grape-seed, peanut or avocado oil. This will produce the best flavor and texture. Lower smoke oils can ruin the flavor.
  • Use Different Herbs:  New York Steak is the darling of steaks, it doesn’t necessarily need a lot of seasoning to taste great. But you can definitely make the steak to your liking using sage, rosemary, thyme, garlic or any grill seasonings and mixes you desire.

Steak cooking in a black pan with butter and garlic.

Temperatures For Your Ideal New York Steak

When you cook a steak, the best way to check the temperature is to use an instant read probe style thermometer. Stick the thermometer into the thickest part of the steak to read its temperature. Remember that the best thing you can do for a steak, or any piece of meat is to let it rest. When it rests it will continue to rise in temperature, about 3-4 degrees at least. You will want to remove your steak right before it reaches its optimum temperature and let it finish cooking while it rests. This will result in the most succulent steak. I don’t recommend cooking your New York Steak above 150 degrees, as it will become dry and tough.

  • Rare: 130 degrees Fahrenheit
  • Medium Rare: 135 degrees Fahrenheit
  • For Medium: 145 degrees Fahrenheit
  • Medium Well: 150 degrees Fahrenheit
  • Well Done: 160 degrees Fahrenheit

Two steaks in a black pan with garlic over top.

Storing Your New York Steak

Steak is great for leftovers, it’s the warming up that can be tricky.

  • Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
  • Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.

Cut up steak and potatoes on a white plate.

 

More Steak Recipes to Fall in Love With

Steak is a meal that can be cooked on a Tuesday night for no other reason then you want it. It can also turn a special occasion or holiday into something special. I love how versatile steak is, it can be used in so many dishes and in so many ways. For some of the best ways to eat steak, try one of these.

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New York Steak

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Skillet seared New York Steak is one of the best steaks you'll ever have!  It's tender, juicy and full of flavor!
Course Dinner, Main Course
Cuisine American
Keyword new york steak, new york strip steak, steak
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 Steaks
Calories 1055kcal
Author Alyssa Rivers

Ingredients

  • 2 New York Steak Strips
  • Salt and Pepper
  • 2 Tablespoons olive oil
  • 1/2 cup butter
  • 8 garlic cloves smashed
  • Fresh rosemary and thyme sprigs

Instructions

  • Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  • In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  • Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Notes

You can also finish the steaks off in the oven. Once you sear each side put the steaks in the oven at 425 degrees and cook until they reach the desired internal temperature.

Nutrition

Calories: 1055kcal | Carbohydrates: 4g | Protein: 48g | Fat: 94g | Saturated Fat: 45g | Trans Fat: 2g | Cholesterol: 303mg | Sodium: 525mg | Potassium: 769mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1419IU | Vitamin C: 4mg | Calcium: 87mg | Iron: 4mg



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Easy Chicken Lettuce Wraps

Healthy and easy, these Chicken Lettuce Wraps are so fresh and delicious! They are ready in under 30 minutes with a juicy chicken filling and crispy butterhead lettuce.

If there’s one thing that always a hit at the dinner table, it’s these Chicken Lettuce Wraps. In fact we have lots of lettuce wrap recipes on the site including Shrimp , Tex Mex, Asian and Turkey lettuce wraps that you should try.

Overhead picture of chicken lettuce wraps with sweet chilli sauce on the side

Asian Chicken Lettuce Wraps

If you are looking for a low carb, healthy recipe that always delivers and tastes amazing, these Chicken Lettuce Wraps should be on the top of your list. It’s a great way to get protein in, it fills you up but is low on carbs. So you can eat extras 😉 I won’t tell! The filling is really versatile. You can use it with lettuce and serve it as these Chicken Lettuce Wraps, serve it with rice and turn it into an Asian rice bowl or even stuff it in rice paper for fresh and tasty spring rolls.

I also like to add veggies like carrots, bell peppers and mushrooms but that’s completely option. I have most of these ingredients in my pantry. If you don’t stock hoisin sauce, it’s a sweet, salty sauce with great depth of flavor that adds a lot of umami to Asian food, so it’s a must have and can be used for stir fries, fried rice , etc.

What you need to make Easy Chicken Lettuce Wraps

This is an easy recipe that doesn’t need a ton of ingredients. You’ll need ground or diced chicken. I prefer ground chicken since it cooks up really fast and doesn’t need any extra prep.

In addition to this, you need a few more ingredients:

  • Ginger
  • Garlic
  • Onions
  • Hoisin Sauce
  • Soy sauce
  • Sriracha or any other Hot Sauce
  • Rice Vinegar
  • Toasted Sesame Oil
  • Sugar
  • Salt and Pepper
  • Cornstarch

Filling for chicken lettuce wraps in a cast iron pan with a spatula

Best Lettuce for Lettuce Wraps

The most important ingredients in Lettuce Wraps is Lettuce obviously. You need a variety of lettuce that allows for a filling and can form a cup or wrap. For this particular purpose, I love butterhead lettuce for its wide leaves that really form the perfect base to hold all that filling. You can also use large Romaine Lettuce leaves or even Iceberg Lettuce if you like. Butterhead lettuce also has great flavor which is mild compared to some other varieties of lettuce that can be slightly bitter to taste.

Make sure to wash lettuce well, and then dry it with paper towels to get rid of any extra moisture. Putting together these Chicken Lettuce Wraps is really quick and easy if you have all your prep in place beforehand. You only need a few minutes of cooking time since ground chicken cooks so fast. If you overcook it, it’ll just turn dry. You can make the filling before hand and it even freezes well. Then whenever you are ready to serve, just heat it up, lay out the lettuce, some extra hot sauce and everyone can dive in and make their own wraps! Sooo good!

Closeup of a chicken lettuce wrap topped with spring onions

More Asian Inspired Recipes

Closeup of a chicken lettuce wrap topped with spring onions

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Chicken Lettuce Wraps

Super easy, delicious chicken lettuce wraps that take only 30 minutes to put together and are a great healthy, low carb option!
Course Appetizer, Dinner, Main Course
Cuisine Asian American
Keyword asian lettuce wraps, chicken lettuce wraps, lettuce wraps
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 people
Calories 171kcal
Author Richa Gupta

Ingredients

  • 1 pounds ground Chicken
  • 1 Tablespoon Oil
  • 1 teaspoon minced Garlic
  • 1 teaspoon minced Ginger
  • 1/4 cup diced Onion
  • 1/2 cup diced Carrots
  • 1/2 cup diced Red Bell Peppers
  • 12 Butterhead Lettuce Leaves

For the Sauce

  • 2 Tablespoon Hoisin Sauce
  • 1 Tablespoon Soy Sauce
  • 1 teaspoon Sriracha or any other hot sauce
  • 2 teaspoons Rice Vinegar
  • 1 teaspoon toasted Sesame Oil
  • 1 teaspoon Sugar
  • 1 teaspoon Cornstarch
  • 3 Tablespoon Water
  • 1/2 teaspoon White Pepper Powder
  • 1/2 teaspoon Salt
  • diced Spring Onions for garnishing

Instructions

  • Whisk together all the ingredients listed under sauce and set aside
  • Heat oil in a pan and add ginger, garlic and onions. Saute for about two minutes and add the carrots. Cook the carrots for another two minutes.
  • Add bell peppers and cook for another minute on high heat and then add the ground chicken. Brown the chicken on high for 2 minutes. Add the sauce and mix and let this cook for 3-4 minutes till the liquid dries up and the chicken is cooked through
  • Spoon the filling on a lettuce , make a wrap, top it with spring onions and eat immediately!

Nutrition

Calories: 171kcal | Carbohydrates: 7g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 522mg | Potassium: 565mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3207IU | Vitamin C: 20mg | Calcium: 29mg | Iron: 1mg

 



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One-Pot Spaghetti Puttanesca

One-Pot Spaghetti Puttanesca is full of big, bold flavors from the anchovies, Kalamata olives, and capers – the trifecta for a winning puttanesca.


One-Pot Spaghetti Puttanesca

This One-Pot Spaghetti Puttanesca is so delicious and what’s better than a meal made all in one pot for easy cleanup?! Garlic, red pepper, and oregano are also added to the sauce with the grape tomatoes and spaghetti for an easy and quick dinner. For more one-pot pasta recipes, try my One-Pot Spaghetti and Meat Sauce and Instant Pot Baked Ziti.

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The post One-Pot Spaghetti Puttanesca appeared first on Skinnytaste.



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Slow Cooker Italian Beef

Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!

Beef Bourguignon, Crack Chicken and Jambalaya are all slow cooker favorites that you have to add to your rotations. The slow cook just intensifies the flavors like no other!

Slow cooker Italian beef with pepperoncini.

Delicious Italian Beef

You may be thinking as you look at this insanely delicious Italian beef that it looks a lot like my Mississippi Pork Roast, but these are truly different. And I’m here to tell you, that you need both in your life. This slow cooker beef is zesty, and infused with intense Italian flavor. This slow cooker Italian beef makes the best sandwiches! But don’t take my word for it, you have to try it!

Slow cooker recipes are the best. I love being able to through this together and then let the slow cooker do all the work. The aroma that fills your house will be incredible. This recipe is so easy, it comes together quickly after searing the beef to a crusty perfection.  Just combine the rest of the ingredients and let it cook till it falls apart. The hardest part of this recipe will be having to wait till it’s done.

Ingredients for Italian Beef Sandwiches

Look for roasts in the meat section of your grocery store. Be sure to get a chuck roast. They are the queen of roasts. The dressing mix and seasonings combine with the zippy, and tangy pepperoncini for a must try taste. You and your family will LOVE this slow cooker recipe!

  • Chuck Roast: 3-4 pounds.
  • Salt and Pepper: To taste, rubbing it all over the roast.
  • Oil: Canola or another high smoke oil.
  • Beef consommé: Beef broth will work here too.
  • Dry Italian Salad Dressing: Intensifies the flavoring.
  • Garlic Powder: Everything’s better with garlic.
  • Italian Seasoning: The perfect combination of spices for this roast.
  • Jar Sliced Pepperoncini: It is best to drain the pepperoncini.
  • Butter: Creates a deep richness to the roast.
  • Hoagie Rolls: Any type of bun will do.
  • Provolone Cheese: Sliced.

How to Cook Italian Beef in a Slow Cooker

Searing the roast is the only hands on part to this Italian beef recipe. Then you dump the rest in the slow cooker and let the magic happen. You can remove the roast to shred it, return it to the juices to absorb even more flavor before serving.

  1. Roast: Salt and pepper the beef roast.
  2. Sear: Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
  3. Combine: Add the beef consommé, Italian seasoning, garlic powder, Italian dressing and pepperoncini to the slow cooker. Top roast with butter slices.
  4. Cook: Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork.
  5. Sandwiches: Serve on hoagies topped with provolone cheese and additional pepperoncini if desired.

Forks shredding tender Italian Beef.

Slow Cooker Tips and Variations

Slow cooker recipes are super easy to make. It takes just a little bit of effort to put it all together and then you get to leave it alone for hours! You can go about your day knowing you’re have dinner practically already done. It’s such a satisfying feeling.

  • Sear: Searing meat is a must for slow cooking roasts. It caramelizes the natural sugars in the meat and browns the proteins. It creates this awesome brown crust on the surface of the meat amplifying the flavor.
  • Shredding: For the best flavor shred the beef and then return the Italian beef to the slow cooker and the savory juice. Let it heat for another 30 minutes to really allow all that flavor seep into the nooks and crannies.
  • Drain:  Use a slotted spoon to remove the beef from the slow cooker once ready to serve, so it doesn’t make your hoagies soggy.
  • Toast: I prefer to toast the hoagie buns for optimal flavor and to help them from getting too soggy. Place on a cookie sheet and broil till desired doneness.
  • Cheese: Provolone is a mild flavored wonderful melty cheese that goes perfectly with the Italian beef. But you can use cheddar, mozzarella, colby jack or even pepper jack for a bit of spice.
  • Top it: Besides the cheese, feel free to add more pepperoncini, roasted red peppers, or sautéed onions for extra flavor and variety.
  • Serve it differently:  This slow cooker Italian beef is awesome all by itself, you don’t have to serve it on a bun. Serve it on top of rice or mashed potatoes. Stir it into pastas like mac and cheese or these garlic mushroom noodles.

What Kind of Roast Should I Use

There are many roasts out there to choose from and it can be confusing if you are not familiar with them.

  • Kinds of Roasts to use: In this slow cooker recipe you can use top round, bottom round, shoulder or chuck roast. The roast that cooks best, however, is the boneless chuck roast. The marbling helps the meat fibers to break down into that iconic melt in your mouth texture, just like in this Melt in Your Mouth Pot Roast.
  • What if my Roast isn’t tender?  If you notice your roast isn’t falling apart at the touch of a fork, then it needs more time to cook. Every slow cooker is different and no two roasts are the same size. Your roast could take up to two hours longer to get to that perfect sweet spot. Your Italian beef may only need 30 minutes too. Just check it and be a bit patient. It’ll be worth it I promise.

Storing and Reheating Italian Beef

Slow cookers are still hands down one of the best ways to cook insanely delicious meals. The beautiful thing about slow cooker Italian beef is that it gets better with time. The flavors just keep infusing more and more the longer it sits. It’s so yummy!

  • Storing: Make sure to store leftover Italian beef in its juices. You can drain what you don’t need but make sure there is some. Store in a covered container for up to 4-5 days.
  • Freezing: Store the beef in some of its juices in a sealable heavy duty freezer bag. Squeeze out any extra air to prevent freezer burn. Keep for up to 3 months.
  • Reheat: You can reheat thawed meat in the microwave, stove top or even back in the slow cooker.

Italian Beef on a hoagie with cheese.

More Slow Cooker Sandwich Recipes to Try

Like I’ve said before the slow cooker method of cooking is just one of the best ways to cook. It allows meat to soak up all the flavors and for the meat to break down into melt in your mouth tenderness. Slow cooker sandwiches are juicy, flavorful and fabulous!

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Slow Cooker Italian Beef

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Tender and juicy, this Slow Cooker Italian Beef is mouthwateringly amazing! This recipe is fork tender with a tangy zippy broth. You are going to love it!
Course Dinner, Main Course
Cuisine American, Italian American
Keyword italian beef, slow cooker italian beef
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 4 Hoagie Rolls
Author Alyssa Rivers

Ingredients

  • 3-4 pounds beef chuck roast
  • salt and pepper
  • 2 tablespoons canola oil
  • 2 cups beef consommé or Beef broth
  • 1 package dry Italian salad dressing
  • 1 teaspoon garlic powder
  • 1 Tablespoon italian seasoning
  • 12 oz jar sliced pepperoncini drained
  • 1/4 cup butter sliced
  • 4 hoagie rolls
  • 8 slices provolone cheese

Instructions

  • Salt and pepper the beef roast. Heat a large skillet over high heat with the canola oil. Add the roast and sear each side for 2-3 minutes until it forms a golden seared crust. Place the roast in a 5 quart slow cooker.
  • Add the beef consommé, italian seasoning, garlic powder, italian seasoning and pepperoncini to the slow cooker. Top roast with butter slices.
  • Cook on low for 8-10 hours or high for 5-6 hours. Shred the roast with a fork. Serve on hoagies topped with provolone cheese and additional pepperoncinis if desired.



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