Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.

I love meals that are easy but taste amazing! Make this a complete dinner and serve with Broccoli, Rice or Potatoes.

Chicken thighs in an apricot sauce in the crockpot.

Apricot Chicken Recipe

A friend made this for all of us last summer. I was a little unsure about it because of the apricot jam in it. But I loved it! It gives the perfect balance of flavor between the apricot jam and Russian salad dressing. Trust me on this flavor combination, it is the best. The sauce has a sweetness but a spicy savoriness to it from the dressing. They combine in the most magical way.

Apricot chicken makes my busy day become stress free. It is one less thing I have to worry about and my family is happy that they get dinner! I love slow cooker set it and forget it dinners. And a miracle happened, my extremely picky eater even ate it. This child does not like anything it seems and he had seconds. If he likes it, you are going to love it!

What You Need For Easy Apricot Chicken

With ingredients that are easy to have on hand, you can throw this together on a busy day and have a delicious dinner ready when you are.

  • Apricot Preserves: You can use a low sugar apricot jam too, this creates that bit of sweet.
  • Russian Dressing: Use your favorite brand, I used Wishbone brand.
  • Dry Onion Soup Mix: This adds spices and the savory flavor. Make your own mix for incredible results.
  • Chicken Thighs: Use bone in chicken thighs, boneless or even chicken breasts.
  • Oil: Good quality high smoke vegetable oil such as canola.

How To Make Apricot Chicken in the Crockpot

The only extra step you have is to quickly brown the chicken. Remember this isn’t to cook it, just to give the skin some texture and flavor.

  1. Combine: In a medium bowl mix together the preserves, dressing and soup mix.
  2. Brown: This is optional but I highly recommend it. Generously salt and pepper the chicken. Place in a skillet that has been heated to medium high that has a good Tablespoon of oil in the bottom. Cook each side for 1-2 minutes or till good and golden.
  3. Crockpot:  Place the chicken in the bottom of the slow cooker and pour the mixture over the chicken.
  4. Cook: Cook on low for 3-4 hours or till internal temperature reaches 165 degrees.
Browning the chicken thighs, placing them in the crockpot, and pouring the sauce on top.

Tips and Variations For the Best Apricot Chicken

The wonderful thing about this chicken recipe is that it is forgiving and can be adjusted to your liking or needs. Slow cooking is just that way.

  • Chicken:  Using bone in and skin on chicken thighs will give you the juiciest chicken. You can use chicken breasts or skinless boneless chicken thighs it may not be as moist. Thighs contain the darker part of the chicken and darker meat is naturally juicer. Keeping the bone in and skin on will add even more moisture. Chicken breasts are known for being more dry and over cooking, even in sauce, can cause it to be dry.
  • Browning: Similar to searing beef, searing chicken can lock in juice and add immense flavor. It is an extra step that you do not have to do, but I highly recommend it. The chicken is just that much more divine.
  • Preserves: If you do not have apricot jam or cannot find it, there are options. You can use pineapple, mango, orange  or peach instead. Also try a mixture of apricot and peach or pineapple for a nice twist in flavor.
  • Dressing: There are times when I cannot find Russian dressing. It isn’t very often but it happens. Substituting Catalina or French Dressing will give you the same results.
  • Onion Soup Mix: Do not leave this out. It adds the flavor and savory you need in this dish. I also recommend making your own. It is super easy and simple and tastes way better than store bought!
  • Extras: To add oomph to your dish try sautéing onions and adding them to the apricot chicken. For more zip throw in fresh grated ginger, a Tablespoon of soy sauce or Dijon mustard.
  • Potatoes: For an all in one crock pot meal add baby Yukon or red potatoes with the chicken.
  • Different Protein: This slow cooker apricot chicken recipe works really well with pork chops too!

Freezing and Storing Apricot Glazed Chicken

I love dishes that make great leftovers and this chicken recipe make amazing leftovers

  • Store: If you do have leftovers place in a tightly sealed container and place in the fridge for 4-5 days. Warm up leftovers in the microwave or the stove top.
  • Freeze: Let the chicken cool and place leftovers in a freezer safe bag. Tightly seal. Freeze for up to 3 months. Let it thaw overnight in the fridge. Reheat in the microwave or on the stove top.
Apricot Chicken on top of rice with a side of broccoli on a plate.

More Slow Cooker Recipes to Try

Slow cooker or crockpot recipes are favorites that will never go out of style. Slow cooking infuses flavor into your meal and cooks it to tender juicy perfection. Sauces are rich and luscious, spices, herbs and ingredients create remarkable dishes, the whole family will love.

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Crockpot Apricot Chicken

Apricot Chicken is a super easy and incredibly delicious dinner your whole family is going to love! Sweet and savory and full of flavor the chicken is tender and juicy.
Course Dinner, Main Course
Cuisine American, Asian American
Keyword apricot chicken, chicken
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 6 Servings
Calories 420kcal
Author Alyssa Rivers

Ingredients

  • 1 1/2 cups apricot preserves
  • 1 cup Russian dressing I used Wishbone brand
  • 1 envelope dry onion soup mix
  • 6 bone in chicken thighs can use breasts, and boneless thighs

Instructions

  • Mix together the preserves, dressing and soup mix.
  • Place chicken in bottom of slow cooker; pour mixture over chicken.
  • Cook on Low and continue cooking for 3-4 hours.

Notes

Updated on March 30, 2021

Originally Posted on July 10, 2012

Nutrition

Calories: 420kcal | Carbohydrates: 42g | Protein: 49g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 821mg | Potassium: 930mg | Fiber: 1g | Sugar: 26g | Vitamin A: 189IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 1mg

 



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Greek Meatballs (Keftedes)

Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!

Greek food is so good, make this a full greek meal and serve this dish with some Greek sides. Try my tried and true Pasta Salad or Green Salad and then top it off with some sweet Baklava.

Greek meatballs on a plate with pitas, cucumbers, tomatoes, and tzatziki sauce.

Greek Meatballs

Greek meatballs or keftedes, are tender, juicy meatballs that are often served as an appetizer on what’s known as a meze platter. Usually they are served with pita bread, greek olives, cucumbers, onions, and almost always, tzatziki sauce. Although they are an appetizer, these are so good you could make a meal out of them. Use the meatballs instead of chicken in gyros or sliders. Super delicious.

Traditional keftedes are usually made with ground beef and ground lamb. I used ground pork instead of lamb which can sometimes be hard to find. It will still give you that tender juicy inside and tons of flavor. Do not be afraid to use the mint in these meatballs. Mint is traditional herb used in Greek cooking and it pairs beautifully with the other spices and herbs. You and your whole family are going to love these Greek Meatballs!

Ingredients for Easy Greek Meatballs

Use extra lean ground beef and pork so that the meatballs are not too fatty. If you can use find fresh mint and parsley that works best, but you can use dried if unable to find. Just reduce the amount by about 1/3.

  • Ground Beef: Use extra lean or lean ground beef to reduce the amount of grease.
  • Ground Pork: Using pork as well adds a ton of flavor, do not skip this.
  • Breadcrumbs: Adds moisture and helps the meatballs to be tender.
  • Egg: This is a binder that keeps it all together.
  • Red Onion: Brings flavor and a bit of texture. Finely mince or grate.
  • Garlic Cloves: Minced finely or grated.
  • Fresh Parsley: If you cannot find fresh use about 2/3 the amount of dried.
  • Mint Leaves: It adds a classic greek flavor, but will not be minty.
  • Dried Oregano: Another stable in Greek cooking.
  • Salt and Pepper: Add to taste.
  • Milk: Adds moisture and acts as a binder.
  • Olive Oil: For cooking the meatballs in.
  • Flour: Rolling them in flour helps hold it together and gives a nice flavorful coating to the outside that browns and crisps while keeping the inside tender and moist.

Optional Toppings! 

  • Pita Bread: Buy your pitas or make this flavorful homemade Naan that will work and tastes amazing!
  • Cucumbers: Sliced and diced, adds a great fresh flavor.
  • Red Onion: Thinly slice the red onions.
  • Tzatziki Sauce: Make your own tzatziki sauce that is super easy and absolutely divine.

How to Make Greek Meatballs Keftedes

These keftedes may look complicated, but they could not be simpilier. Combine, cook and enjoy!

  1. Combine: In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsely, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
  2. Form: Shape into 2 inch meatballs.
  3. Heat: Add the olive oil to a medium sized skillet and turn to medium high heat.
  4. Roll and Cook: Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
  5. Serve: Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Making the meatballs, rolling it in flour and frying in oil.

Tips and Variations For the Best Greek Meatballs

Greek meatballs are not like other meatballs. Their flavor is distinctly Greek. Served with the tzatziki and pitas it just makes them delicious.

  • Shape: Use an ice cream or cookie scoop to form your meatballs so they are all the same size. This way the keftedes will cook at the same rate and time. If you do not have a scoop use a spoon to make the roughly the same size.
  • Roll it: To keep the meatball mixture from sticking to your hands, grease them with a bit of cooking spray.
  • Mix It: To really mix up the meat mixture use a food processor. This will also help grind up the onion and garlic really infusing it into the meatballs. Everything gets mixed up really well and evenly with a food processor.
  • Mint: If you cannot find mint you can use fresh basil instead. Basil is often substituted for mint when you cannot find it. Dried mint or basil will also work if you cannot find fresh.
  • Let it sit: To allow the flavors to really saturate and infuse into the meat mixture, make it at least an hour or more ahead of time. Cover it tightly and place in the fridge for up to 4 hours a head of time.
  • Lemon: Add some fresh lemon juice to the mixture to brighten the meatballs and add a little bit of zing.
  • Flour: Rolling the meatballs in the flour before frying keeps the meatballs moisture and juices locked in. The flour almost creates a barrier. It also adds a nice crust that creates a delicious texture to each and every bite! Be sure to shake off excess, however, you do not want them to be caked in it.
  • Toppings: Also serve with tomatoes, feta and greek olives.
  • Grate: The best way to distribute the onion flavor without chunks is to grate the onion. If you do not have red onion, yellow onion will work just fine. I prefer the extra bit of bite from the red onion however.

 

 

Meatballs in the skillet browned and ready to serve.

How to Bake Greek Meatballs

If you need to make a ton of meatballs for a large crowd you can bake a large batch in the oven. Preheat the oven to 375 degrees and line a baking sheet with aluminum foil. Lightly spray the aluminum foil. Place the meatballs on the baking sheet and coat them with just a little bit of cooking spray. Bake the meatballs in the oven for about 20-25 minutes until they are brown and fully cooked. The internal temperature should register 160 degrees.

Storing and Freezing Meatballs

  • Storing: Keep leftover meatballs in the fridge tightly covered or in an airtight container for up to 5 days. Leftovers can be eaten cold or reheated in the microwave.
  • Freeze: These meatballs are great for freezing, and then you can pull them out when you need a quick meal. After the meatballs have completely cooled place them in a freezer safe bag and keep in the freezer for up tot 3 months. Thaw in the fridge and warm in the microwave or in pan on the stove.

Browned meatballs on a platter with pitas and vegetables.

More Meatball Loving Recipes!

Once you realize how easy it is to make meatballs, you are going to want to make them all the time. Meatballs are bite sized nuggets of pure delight. Kids and adults alike love to eat meatballs. They make great appetizers and easy meals. Meatballs are easy to customize and add flavors to. So if you need a good meatball recipe for dinner, a party or an appetizer I have you covered. These incredibly luscious meatballs will leave you craving more!

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Greek Meatballs (Keftedes)

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Greek Meatballs also known as Keftedes, are full of flavor and super delicious. These have all the greek flavor and super easy to make!
Course Dinner, Main Course
Cuisine Greek
Keyword greek meatballs, keftedes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 People
Calories 524kcal
Author Alyssa Rivers

Ingredients

  • 1 pound lean ground beef
  • 1/2 pound ground pork or lamb
  • 3/4 cup breadcrumbs
  • 1 large egg
  • 1/2 red onion finely diced
  • 3 garlic cloves minced
  • 2 Tablespoons fresh parsley chopped
  • 6 mint leaves chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup milk
  • 2 Tablespoons olive oil
  • 1/4 cup flour

Optional Toppings:

Instructions

  • In a medium sized mixing bowl combine the ground beef, pork, breadcrumbs, egg, onion, garlic, parsley, mint, oregano, salt, pepper and milk. Mix until it is all incorporated.
  • Shape into 2 inch meatballs.
  • Add the olive oil to a medium sized skillet and turn to medium high heat.
  • Roll the meatballs in the flour and place them in the pan. Cook on each side until no longer pink.
  • Serve with pita bread, cucumbers, tomatoes, and tzatziki if desired.

Nutrition

Calories: 524kcal | Carbohydrates: 25g | Protein: 40g | Fat: 28g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 579mg | Potassium: 717mg | Fiber: 2g | Sugar: 4g | Vitamin A: 363IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 5mg



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Garlic Chicken Stir Fry

This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights. Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!

Stir fry is almost a complete meal by itself. Just add some Egg Rolls, a Fruit Salad and some Cream Cheese Wontons for a complete meal!

Chicken Garlic stir fry in the pan with broccoli and mushrooms.

Garlic Chicken Stir Fry

When I am looking for a speedy dinner, I often turn to stir fry. It’s so easy to make and super versatile. It is fast and easy and curbs that temptation to hit the drive-thru. Stir fry is also a guarantee that I can get my kids to eat their vegetables. They love the combination of chicken and sauce. It is always a meal I can count on to feed the masses and they will leave the table with full bellies and smiles.

This incredible garlic chicken stir fry features diced chicken and mixed vegetables in a garlic sauce. This dish is definitely for garlic lovers – there are four cloves of it in the recipe! If you prefer a milder garlic flavor, you can easily cut down to 2-3 cloves and it will still be flavorful. I feel the 4 cloves are just the right amount without overdoing it however, give it a try, you will love it. The whole family will love this stir fry, and you’ll love how quick it is to make!

Ingredients for Chicken Stir Fry

The sauce for this dish is a simple combination of ingredients that you probably already have in the pantry, like chicken broth, sesame oil and soy sauce. Adjust the quantities for your families needs, double it if you like it saucey or have a bigger family. Half the stir fry recipe for a smaller crowd.

  • Vegetable Oil: Canola or vegetable oil will work, need an oil with a high smoke point.
  • Broccoli Florets: Wash and chop the broccoli into bite sized pieces if needed.
  • Mushrooms: Wash and quarter your mushrooms or slice them.
  • Yellow Bell Pepper: Slice the pepper and then cut the slices in half for easy eating.
  • Chicken: Boneless skinless chicken cut into bite sized pieces.
  • Salt and Pepper: Add to taste.
  • Garlic: Minced or finely chopped garlic to spread the flavor.
  • Chicken Broth: This is the base for the garlic sauce.
  • Brown Sugar: Adds a little bit of sweet, use dark or light brown sugar.
  • Soy Sauce: Low sodium soy sauce is ok here, or regular too.
  • Sesame oil: Sesame oil adds a depth and richness to the flavor of the sauce.
  • Cornstarch:This will thicken the sauce so it will stick to the chicken and vegetables.

Making Chicken Stir Fry with Garlic Sauce

  1. Heat: Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Vegetables: Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Transfer: Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Heat: Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Chicken: Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  6. Saute: Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  7. Garlic: Lower heat to medium, add the garlic and cook for 30 seconds.
  8. Combine: Add the vegetables back to the pan.
  9. Sauce: In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
  10. Pour:  Pour the sauce over the chicken mixture and bring to a simmer.
  11. Simmer: Let it simmer for 1-2 minutes or until sauce has just thickened.
  12. Serve: This is best served immediately with steamed rice if desired.

Sauteing mushrooms, peppers, and broccoli.

Tips for Garlic Chicken Stir Fry

The veggies are cooked first, then removed from the pan and the chicken gets seared to golden brown perfection. Cooking them seperate will ensure the chicken gets done and the vegetables don’t over cook.

  • Faster: For even quicker prep, used bagged broccoli florets which are usually washed and already to go. Mushrooms can also be found presliced. It makes preparing the dish a breeze.
  • Pepper: I used a yellow pepper, but you can use whatever color you wish. Try red, or orange peppers, or a mixture. Green peppers will have a different flavor and so I do not recommend them.
  • Chicken: You can use boneless skinless chicken thighs too. Whichever one you use cut your pieces into the same sized pieces. They will cook more evenly.

Stir frying the chicken in the wok.

Variations for Your Chinese Stir Fry

I used chicken breast, broccoli, mushrooms and yellow bell peppers in this dish. You can easily substitute in your family’s favorite vegetables.

  • Vegetables: Other great choices are snow peas, asparagus, zucchini, carrots, beans, water chestnuts, or even celery.
  • Protein: Exchange the chicken for pork, beef, shrimp or tofu.
  • Vegetarian: Make it vegetarian by using no chicken and vegetable broth instead of chicken.
  • Sweetness: Exchange the brown sugar for the same amount of honey. It will had a nice flavor.
  • Zing: Add a teaspoon of ginger to give a bit more spice. It is so good!!

Adding the vegetables to the chicken and the sauce.

What to Serve Your Stir Fry With

Stir fry is awesome just by itself, especially if you are trying to keep it low carb, but serving it on top of a luscious carbohydrate can make it divine.

  • Rice: Serve with rice, brown rice or even fried rice.
  • Quinoa:  High in protein and deliciously nutty.
  • Noodles: Use asian noodles, Lo Mein, Sesame Noodles, or even spaghetti noodles.
  • Cauliflower Rice: Use cauliflower for a low carb option.

Stirring the chicken, broccoli and mushrooms all together.

Storing Leftover Chicken and Vegetables

Stir fry is best eaten immediately before the vegetables get too soggy, and it can be hard to keep them from going soggy when you store them. Leftovers will keep in the fridge for up to 4-5 days. Reheat leftovers in a saute pan or microwave.

Garlic Chicken Stir fry on a plate with rice.

More Take Out Type Recipes To Make At Home

I love being able to recreate restaurant favorites at home. They always taste better and I know exactly what I’m feeding my family. My family is also more likely to eat these meals too. They have more flavor, and I can adapt them to our specific tastes. Add more or less spice, more or less vegetables, etc. And may I add it always cheaper to make it yourself. So the next time you get the craving for take out, reach for one of these tried and true recipes instead.

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Garlic Chicken Stir Fry

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This garlic chicken stir fry is a quick and easy dinner that’s perfect for those busy weeknights! Cubes of chicken are cooked with colorful veggies and tossed in a flavorful garlic sauce for a meal that’s way better than take out!
Course Dinner, Main Course
Cuisine Asian American
Keyword chicken stir fry, garlic chicken stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 People
Calories 183kcal
Author Alyssa Rivers

Ingredients

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
  • salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions

  • Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  • Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  • Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  • Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  • Add the chicken to the pan in a single layer and season with salt and pepper to taste.
  • Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  • Lower heat to medium, add the garlic and cook for 30 seconds.
  • Add the vegetables back to the pan.
  • In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch,
  • Pour the sauce over the chicken mixture and bring to a simmer.
  • Simmer for 1-2 minutes or until sauce has just thickened.
  • Serve immediately, with steamed rice if desired.

Video

Notes

Updated on March 18, 2021

Originally Posted on February 22, 2017

Nutrition

Calories: 183kcal | Carbohydrates: 7g | Protein: 26g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 554mg | Potassium: 676mg | Fiber: 1g | Sugar: 2g | Vitamin A: 235IU | Vitamin C: 79.9mg | Calcium: 22mg | Iron: 1mg

 

 




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Instant Pot Corned Beef and Cabbage

Corned Beef and Cabbage will make your St. Patrick’s Day a breeze. The beef is tender and the cabbage and potatoes is full of flavor, you will love this!

Corned Beef and Cabbage is a classic then add Soda Bread to complete the meal. For dessert enjoy a little green with Mint Brownies or a Shamrock Shake.

Corned beef, potatoes, cabbages, and carrots on a platter.

Corned Beef and Cabbage

This Irish holiday is a favorite at our house. Along with everything being turned green ( think green milk, pancakes etc), we get to eat this delectable dish! Corned Beef and cabbage is a must for St. Patrick’s Day festivities. Cooking it in the instant pot guarantees tender moist beef and perfectly cooked cabbage and potatoes.Adding the carrots gives it texture, color and flavor. It is the easiest and most delicious way to eat this Irish traditional meal.

Cooking the corned beef and cabbage in the instant pot is a hands off approach that will save you time and stress. If this is your first time cooking it, then the instant pot is the way to go. It will come out perfect and tender! Cook the vegetables separate from the beef so that they don’t get over cooked. This will be a meal that will wow your family! It is so good you may want to make it more than just once a year, which you probably should anyway!

What is Corned Beef?

Traditional Irish made this meal originally with boiled bacon, but when they immigrated to America, they could not afford it pork or bacon. Corned Beef Brisket is what they used instead. They paired it with the cheapest vegetables around, cabbage and potatoes. It has been tradition here in America ever since.

Corned beef is beef brisket that has been soaked in brine and then cured with salt and seasonings. The pink color comes from the sodium nitrate that is used in the  curing process. Corned beef comes in multiple cuts, and is best cooked for a long period of time so that it comes out tender. It can be boiled, slow cooked, or roasted.

What You Need To Make Corned Beef

Now is the time to buy corned beef! I like to buy more than one and stick one in my freezer for later in the year when I get the craving. Corned beef is a favorite.

  • Onion: Roughly chopped
  • Corned Beef Brisket:
  • Water: Needed to create the pressure.
  • Pickling Spice: Many corned beef come with the spices in a packet included.
  • Carrots: Use regular carrots and not baby carrots for best flavor.
  • Baby Potatoes: Red or yellow potatoes work well.
  • Cabbage: Roughly  chopped.

How to Make Corned Beef and Cabbage in the Instant Pot

The instant pot takes the work and fret out of making fork tender corned beef. The vegetables need to be cooked separately so they don’t turn to mush.

  1. Place: Add the onion to the bottom of your instant pot. Place the corned beef on top and sprinkle with pickling spice.
  2. Cook: Add the water the instant pot and make sure the valve is turned to seal. Set the instant pot to high and cook for 80 minutes.
  3. Rest: Once the time is up, carefully turn the valve to release and let the remaining pressure out. Remove the beef and onions from the instant pot and set it aside to rest.
  4. Cook Vegetables: Take out two cups of the water and add the carrots, potatoes, and cabbage. Make sure the valve is turned to seal. Turn the pressure cooker to high for 5 minutes. Once the time is up then release the pressure. Once the pressure is released slice up the meat going against the grain and serve with vegetables.

Putting the corned beef in the instant pot and adding the vegetables.

How to Buy Corned Beef

March is the perfect time to buy corned beef, although you can usually find it year round. It is mostly found in two different cuts. The flat cut brisket and the point cut. You can also sometimes find a corned beef roast, but they are not as popular since they have the least amount of fat and dry out easily.

Flat cut brisket and point cut brisket are the cuts you want to look for and buy. Flat is a favorite because it comes in a uniform shape and size. This makes the corned beef easy to cut and you can trim the fat off easy from the top. Point cuts usually have the most fat, but can be the most tender.  Either one will work beautifully for this Instant pot recipe.

Cooked corned beef with cabbage, potatoes, and carrots.

Tips for the Best Instant Pot Corned Beef

Leftover corned beef is divine! Make a Breakfast Corned Beef Hash or these Incredible Corned Beef Sandwiches!

  • Potatoes: To get the best results you want to use waxy potatoes that won’t break down as easily when cooked. Yukon golds or yellow potatoes, red potatoes and fingerlings are all ideal choices. Avoid russets, they can break down into mush when cooked.
  • Carrots:  Yes baby carrots can be used and are convenient, but if you have the time use large carrots peeled and chunked. They will give you better flavor and hold up nicely to the instant pot.
  • Pickling Spices: Almost all corned beef will come with a package of spices with it. This is the same as pickling spices and you can just use them for ease. If you do not have a packet use a combination of allspice berries, coriander seeds, mustard seeds, whole pepper seeds, bay leaves and whole cloves. Salt and pepper to taste.
  • Cut against the Grain: This is one of the most important steps for insuring tender, melt in your mouth meat. As you look at your corned beef you’ll notice how the strands of meat lay in one direction, usually lengthwise. You are going to want to cut against that or at a perpendicular angle. This automatically will help the meat be tender and not fibrous when you eat it.
  • Leftovers: Store leftovers tightly wrapped or in an airtight container for up to 5 days. You can freeze it for up to 3 months. Thaw and reheat as desired.

Sliced corned beef, cabbage, carrots, and potatoes on a plate.

More Recipes With Cabbage to Rediscover

Cabbage is wonderful little vegetable that gets overlooked sometimes. It is an exceptionally healthy food. Cabbage  is especially high in vitamins C and K. In addition, eating cabbage may even help lower the risk of certain diseases, improve digestion and combat inflammation. It also adds crunch, volume and taste to dishes. So add these tried and true recipes to add more cabbage to your life. It’s good for you!

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Instant Pot Corned Beef and Cabbage

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Instant Pot Corned Beef and Cabbage will make your St. Patrick's Day a breeze. The beef is tender and the cabbage and potatoes is full of flavor, you will love this!
Course Dinner, Main Course
Cuisine Irish
Keyword Corned beef, Corned beef and cabbage, instant pot corned beef, instant pot corned beef and cabbage
Prep Time 5 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 30 minutes
Servings 6 People
Calories 580kcal
Author Alyssa Rivers

Ingredients

  • 1 large onion quartered
  • 3-4 pound corned beef brisket
  • 4 cups water
  • 2 Tablespoons pickling spice
  • 4 large Carrots
  • 1 pound baby potatoes
  • 1 head cabbage quartered

Instructions

  • Add the onion to the bottom of your instant pot. Place the corned beef on top and sprinkle with pickling spice.
  • Add the water the instant pot and make sure the valve is turned to seal. Set the instant pot to high and cook for 80 minutes.
  • Once the time is up, carefully turn the valve to release and let the remaining pressure out. Remove the beef and onions from the instant pot and set it it aside to rest.
  • Take out two cups of the water and add the carrots, potatoes, and cabbage. Make sure the valve is turned to seal. Turn the pressure cooker to high for 5 minutes. Once the time is up then release the pressure. Once the pressure is released slice up the meat going against the grain and serve with the veggies.

Nutrition

Calories: 580kcal | Carbohydrates: 31g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 122mg | Sodium: 2835mg | Potassium: 1460mg | Fiber: 8g | Sugar: 9g | Vitamin A: 8180IU | Vitamin C: 137mg | Calcium: 125mg | Iron: 5mg



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Pork Chops and Pears with Spicy Mustard Greens

Juicy pork chops are topped with pears in an orange-sage sauce and served with spicy mustard greens for a healthy one-pan dinner.


Pork Chops and Pears with Mustard Greens

Boneless pork chops cook on the stove with sweet D’Anjou pears in a fresh orange juice and sage sauce. The sauteed mustard greens with garlic and crushed red pepper are a nice alternative to spinach with their bold, bright taste. The pears’ sweetness balances out the greens’ spiciness, but feel free to reduce the red pepper if you’d like a milder meal. For more savory pear recipes, try this Kale and Butternut Squash Salad with Pears and Almonds and Stuffed Chicken with Prosciutto, Pears, and Brie.

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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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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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A Stay in The Manor at The Mohicans

One of the (pre-pandemic) highlights of last year was our stay in a treehouse at The Mohicans. The folks from The Mohicans in Glenmont, Ohio operate a stunning wedding venue with a connected series of cabins and treehouses, all tucked beautifully in the woods.

They kindly hosted us last year in El Castillo, one of their newer treehouses, and earlier this year they reached out about hosting us in one of their newest properties: The Manor. So we packed up the boys and brought some close friends within our quarantine bubble along for a quiet weekend away!

The Manor is a restored 200-year-old cabin with a contemporary addition. It’s a beautiful marriage of rustic cabin living with all the modern amenities.



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Instant Pot Braised Beef

Instant Pot Braised Beef cooked with fragrant spices cooks in a fraction of the time in the pressure cooker. Perfect for everything from rice bowls and tacos to enchiladas.


Instant Pot Braised Beef

I nearly licked my plate clean, it was that good! Spiced with just the right amount of chipotle, cinnamon, and cumin, this Instant Pot Braised Beef has a balanced and delicious flavor. Using an Instant Pot cuts the time needed to coax the chuck roast into a buttery, moist texture by more than a third. After braising, the tender meat easily shreds, making it ideal for a variety of dishes. For more Instant Pot recipes, try Instant Pot Garlicky Cuban Pork, Instant Pot Corned Beef and Cabbage, Instant Pot Chipotle Chicken Bowls.

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Skillet Italian Sausage and Peppers

Quick and easy, this Italian Sausage and Peppers in a skillet is a MUST try! And cooking it all in one pan makes clean up a breeze!

One pan dinners are some of the best dinners!  Quick and effortless they will become some of your favorites recipes on busy nights like this Pork Chops, Sheet Pan Chicken and Amazing Scallops.

Skillet Italian sausage with peppers in a cast iron pan.

Amazing Italian Sausage and Peppers

This skillet Italian sausage and peppers is savory and a meal the whole family will love. It’s one of those dishes that’s appealing to both the nose with its incredible smell, and the eyes with all of its color.  When dinner looks amazing, you know it’s going to taste amazing too! The sausage and peppers gives it so much flavor and texture, it’s as fun to eat as it is to make.

Speaking of making, this recipe is perfect for busy weekdays or even lazy weekends. Italian sausage and peppers can be on your table ready to eat in 30 min or less. I love dinners like that. Serve it with a salad and breadsticks and you have a great dinner for any day of the week. Skillet Sausage and Peppers is a comfort dish, its homey, rich, and filling. It’s a dinner everyone will come rushing too and ask for again and again.

Along with this recipe try some of these winners the next time you need something delicious and easy.

Ingredients for Skillet Sausage and Peppers

I like to use a variety of pepper for this skillet recipe to give it color and flavor. Use what you have on hand or mix it up. You can use a sweet or regular onion for this recipe, whichever you prefer.

  • Italian Sausage: 4-5 links sliced
  • Olive Oil: For sautéing.
  • Peppers: You’ll need 3 peppers
  • Onion: Slice the onion for sautéing.
  • Italian Seasoning: Combination powerhouse of flavor.
  • Diced Tomatoes: One cannot drained.
  • Tomato Sauce: Eight ounce can is all you need.
  • Salt and Pepper: To taste.

How to Make Easy Sausage and Peppers

One and done! Dinner dishes are a breeze with this one skillet dish. You can use different kinds of sausages, I list a few down below. Make sure to cook link sausages to 160 degrees to ensure doneness. As long as they reach that temperature, even if they’re a bit pink in the middle, they’re done. Simmering it along with the vegetables will also cook the sausage a bit more if you’re not sure.

  1. Cook Sausage: In a large skillet over medium high heat add the sausage. Cook for 4-5 minutes and remove and set aside on a plate.
  2. Vegetables:  Add the olive oil to the skillet with the bell peppers and onion. Sauté until tender.
  3. Combine:  Add sausage back to the skillet. Add in Italian seasoning, tomatoes, tomato sauce and salt and pepper.
  4. Cook:  Let simmer until heated through.

Cooking the sausage and the peppers and onions, then adding in the tomatoes in the skillet.

How to Serve The Best Italian Sausage

This dish is divine on it’s own, but you can serve it in several different ways. It’s very customizable. Here are few ideas for serving this skillet sausage recipe.

  • Serve over Rice, cauliflower rice, or quinoa for a scrumptious main dish.
  • Toss the Italian sausage and peppers with your choice of pasta. Penne, rotini and shell pastas are favorites in our household. Even ravioli or tortellini would go great here.
  • Toast hoagie buns and fill them with the sausage and peppers. Top with your choice of cheese and broil to melt the cheese for an insanely delicious sandwich.
  • Mix in roasted potatoes, sweet potatoes, roasted zucchini, butternut squash, or mushrooms for more vegetables, and sprinkle parmesan cheese on top.
  • Serve alongside eggs for a tasty course.

Tips and More!

There are so many ways to make this skillet Italian sausage and peppers dish, that it’s very forgiving. There are just a few things to keep in mind to make sure your skillet dinner outstanding.

  • Sausage:  You can use whatever kind of sausage you desire. Chicken sausage, turkey sausage, kielbasa and even ground sausage all work. Using precooked sausage speeds up the cooking process. You can slice the sausage before heating, allowing more of it to brown and crisp. If you use uncooked sausage be sure to cook it till the internal temperature registers 160 degrees. Let the sausage rest while you sauté the vegetables before slicing the sausage into bite sized pieces, and adding it back to the pan. This will allow the sausage to redistribute the moisture, keeping it nice and juicy.
  • If you like it Spicy: If you like your dishes a bit on the spicy side use a spicy Italian sausage or you can also add red pepper flakes to the sauce, before it simmers.
  • Peppers and Onions: Be sure to cut your onions and peppers into the same sized pieces for even cooking. Sauté until they just start to become tender. They will finish tenderizing while it simmers. This way the peppers and onions don’t become too soft, but maintain a crisp tender texture.
  • The skillet to use: I love cooking in a cast iron skillet. It distributes the heat evenly throughout the bottom of the pan and up into the sides. It’s naturally non stick and super durable. But that being said, any large heavy skillet will work for sausage and peppers.
  • Storing Leftovers: Leftovers are almost even better the next day, so I recommend if you can, to have some. Keep leftovers in a tightly sealed container for 4-5 days in the refrigerator. Sausage and peppers also freezes extremely well and will keep for up to 3-4 months. Let thaw in the fridge and microwave to reheat.

Skillet Italian sausage and peppers in a white bowl.

More Sausage Recipes to Savor

Sausage adds so much flavor and richness to dishes. I love using it. It can be spicy or not. It’s a great addition to breakfasts, or dinners. The flavors and textures are just so good! And you can even find healthy-ish sausage now, so no one has to miss out on these fan favorites.

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Italian Sausage and Peppers

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Quick and easy, this Italian Sausage and Peppers in a skillet is a MUST try! And cooking it all in one pan makes clean up a breeze!
Course Dinner, Main Course
Cuisine American, Italian, Italian American
Keyword italian sausage and peppers
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 People
Author Alyssa Rivers

Ingredients

  • 1 package of Italian sausage sliced, or 4-5 links
  • 1 Tablespoon olive oil
  • 3 bell peppers sliced (I used orange, green and red)
  • 1 small onion sliced
  • 1 Tablespoon Italian Seasoning
  • 1 15 ounce can of diced tomatoes, undrained
  • 1 8 ounce can of tomato sauce
  • salt and pepper

Instructions

  • In a large skillet over medium high heat add the sausage. Cook for 4-5 minutes and remove and set aside on a plate. Add the olive oil to the skillet with the bell peppers and onion. Sauté until tender. Add sausage back to the skillet.
  • Add in italian seasoning, tomatoes, tomato sauce and salt and pepper. Let simmer until heated through. Serve with hoagies or over pasta if desired.



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