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This delicious pasta dish is full of crispy bacon and juicy chicken pieces tossed in a homemade ranch dressing. Jump to Recipe Do you have a feeling of panic when you hear the age-old question, “What’s for dinner?” Eliminate the uncertainty by whipping up this mouthwatering creamy pasta dish that promises to satisfy even the pickiest eaters! Imagine a rich, velvety sauce enveloping perfectly cooked pasta, complemented by tender, juicy pieces of chicken that add a hearty protein boost. The addition of crispy bacon brings a satisfying crunch and a smoky flavor that elevates the entire meal. To top it all off, the sharp tang of white cheddar cheese melts beautifully into the mix, creating a luscious, cheesy experience that will have everyone coming back for seconds. This dish not only simplifies your dinner planning but also guarantees a comforting and delicious meal that the whole family will love. Why You’ll Love This Chicken Bacon Ranch Pasta Quick : This meal is fast to prepare in just a few simple steps. Flavor : Smoky bacon, juicy chicken, and ranch seasoning create a dish that everyone will want more of. Leftovers : The sauce thickens over time but reheats nicely with a bit of broth or cream. How to Serve Chicken Bacon Ranch Pasta Pair this hearty pasta with a side of Sauteed Sugar Snap Peas and a delicious homemade Garlic and Herb Sourdough Boule for a satisfying meal that those Italian Chain Restaurants can’t beat! Advertisement Helpful Tips for Making Chicken Bacon Ranch Pasta Salt Water . Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself. Pasta Water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Cheese . Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. How to Prep Chicken Bacon Ranch Pasta In Advance To prepare Chicken Bacon Ranch Pasta in advance, cook the pasta for one minute less than the al dente stage, then follow the remaining instructions as directed. Once cooked, transfer the pasta to a 9 x 13 casserole dish. Sprinkle with an additional 1 ½ cups of shredded sharp white cheddar cheese on top, cover with aluminum foil, and store it in the refrigerator for up to two days. When you're ready, bake it covered at 350°F for 40 minutes, then uncover and bake for an additional 5 minutes to achieve a nice, bubbly finish. Skip the store and make your own Homemade Dry Ranch Seasoning! DIY Dry Ranch Seasoning Mix 2 Tablespoons dried parsley 1 teaspoon dried dill 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon dried basil ½ teaspoon ground black pepper ¼ teaspoon dried thyme Mix all ingredients together and store in an airtight container. Use in place of store-bought ranch seasoning mix. A one-ounce store-bought packet is the equivalent of approximately 3 Tablespoons DIY Dry Ranch Seasoning Mix. More Delicious Pasta Recipes Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Creamy Lemon Chicken & Orzo Creamy Gorgonzola and Steak Pasta Zesty Ground Beef Pasta Creamy Cajun Shrimp and Sausage Pasta Five Cheese & Italian Sausage Baked Penne Advertisement Ingredients 12 ounces penne pasta 2 Tablespoons Garlic & Cayenne Infused Olive Oil 1-pound boneless, skinless chicken breasts, cut into bite-sized pieces 1-pound bacon, chopped 1 medium onion, diced 3 cloves garlic, minced 1 cup heavy cream ½ cup Canned Homemade Chicken Stock 3 Tablespoons Homemade Dry Ranch Seasoning 1 cup sharp white cheddar cheese, freshly shredded ¼ cup Parmesan cheese, freshly grated 2 Tablespoons fresh parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 12 ounces of penne pasta to a large pot of salted boiling water. Cook for approximately 10-12 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 2 Tablespoons Garlic & Cayenne Infused Olive Oil and 1-pound boneless, skinless chicken breasts cut into bite-sized pieces. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, cook the bacon for approximately 5-6 minutes or until crispy. Depending on the size of your pan, you may have to fry bacon in small batches. Remove the bacon from the skillet and drain on a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet. When bacon is cool enough to handle, crumble the strips into pieces. Add 1 medium diced onion to skillet and sauté for approximately 2-3 minutes or until onions become tender and lightly translucent. Add 4 cloves minced garlic and sauté for about 1 minute or until fragrant. Pour in 1 cup of room-temperature heavy cream and ½ cup homemade chicken stock , then stir in the ranch seasoning mix. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the sauce to thicken slightly. Return the cooked chicken to the skillet, along with the cooked pasta and crumbled bacon. Stir in 1 cup shredded sharp white cheddar and ¼ freshly grated Parmesan cheese, allowing them to melt and coat the pasta evenly. Cook for an additional 2-3 minutes until everything is heated through. Remove the skillet from the heat and sprinkle chopped fresh parsley over the pasta, if using. Serve immediately. How to Store Chicken Bacon Ranch Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Chicken Bacon Ranch Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Layer after layer of tender pasta covered with a delicious homemade spaghetti sauce and piles of ooey-gooey Mozzarella, Provolone, and Parmesan cheeses. This dish promises to satisfy your pasta cravings and impress even the pickiest of eaters! Jump to Recipe Homemade lasagna is a beloved choice for a freezer meal, celebrated for its straightforward preparation, excellent freezing capabilities, and seamless reheating process. This comforting dish tends to win over even the most discerning palates, making it a staple in my kitchen. It’s rare to find my freezer without a tray of this delicious pasta creation. Beyond its practicality as a make-ahead meal, lasagna shines in a variety of settings. Whether you’re entertaining friends or enjoying a laid-back family dinner during a hectic week, my homemade lasagna is guaranteed to leave a lasting impression on everyone at the table! Why You’ll Love This Homemade Lasagna Recipe Meal Prep. This recipe makes two 9x13 pans and is perfect for meal preparation. Freezer-Friendly . Homemade lasagna freezes beautifully. Customizable . Lasagna is easy to customize to your taste preferences. Try adding spicy How to Serve The Easiest and Cheesiest Homemade Lasagna Serve this hearty classic with a crisp Brussels Sprouts and Kale Salad or a side of Simple Sauteed Green Beans with a delicious Garlic and Herb Sourdough Boule . Helpful Tips for Making The Easiest and Cheesiest Homemade Lasagna Sauce . If you begin to run out of sauce, add an extra ½ cup of red wine or beef stock. Cover . Make sure the noodles are completely covered in sauce. This will help the noodles to cook and not be dry and crispy. Avoid . Skip the no-boil lasagna noodles and use the regular dry ones. I find that the no-boil noodles become overcooked and mushy during the baking process. Just stick to the original noodles. Rest . Allow the lasagna to rest for at least 30 minutes before cutting. This will help the slices keep their shape. Advertisement More Italian-Inspired Recipes Italian Meatball Sub Pepperoni Pizza Pinwheels Five Cheese & Italian Sausage Baked Penne Spicy Sausage and Spinach Alfredo Yield: Makes Two 9x13 pans Ingredients 16 ounces no-boil lasagna noodles, uncooked Homemade Spaghetti Sauce 16 ounces cottage cheese 8 ounces freshly grated Parmesan cheese, reserve 1 ounce for final layer 8 ounces freshly grated Mozzarella cheese, reserve 2 ounces for final layer 2 large eggs, lightly beaten 16 ounces sliced provolone cheese Directions Prepare Homemade Spaghetti Sauce as directed. Preheat oven to 350 degrees. In a large bowl, combine 16 ounces cottage cheese, 7 ounces Parmesan, 7 ounces Mozzarella, and 2 large eggs. Gently mix to thoroughly combine. Lightly grease two 9x13 baking pans with non-stick spray. To the bottom of each baking dish, evenly distribute one cup of sauce. Place uncooked lasagna noodles to fit the bottom of the dish. You may have to break a couple so that they fit properly. Add 1 more cup of sauce and spread evenly over the noodles. Using a quarter-cup measuring cup, scoop cheese mixture and place six mounds on top of the sauce and noodles. Tear or cut 3 provolone cheese slices in half and add to each cheese mound, and press down slightly. Continue layering noodles, sauce, and cheeses until you reach the top of the baking dish. Bake covered with a “tinfoil tent” for approximately 40 minutes. Remove aluminum foil and add the reserved Parmesan and Mozzarella cheeses. Bake an additional 5-10 minutes until cheese is lightly browned and completely melted. Allow to cool for at least 20 minutes before cutting. How to Prepare The Easiest Cheesiest Lasagna in Advance Prepared and assembled lasagna can be refrigerated for up to 2 days in advance. When ready, bake as directed. How to Store The Easiest and Cheesiest Homemade Lasagna Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze The Easiest and Cheesiest Homemade Lasagna Homemade lasagna can be frozen before or after baking. Store the lasagna in a freezer-safe container with a snap-on lid, or tightly cover with aluminum foil and/or plastic wrap. Use within 3 months. How to Reheat Frozen Homemade Lasagna Allow the lasagna to thaw in the refrigerator for at least 24 hours. Reheat previously baked lasagna in a preheated 350-degree oven for approximately 35-40 minutes or until heated through. If baking a lasagna that has not been previously baked, bake in a preheated 350-degree oven for 45-50 minutes or until the noodles are tender. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This chicken salad features a delicious blend of garlic-infused chicken, crisp vegetables, and freshly shredded Parmesan, resulting in a mouthwatering chicken salad unlike any other! Jump to Recipe Spring has finally arrived after a long and windy winter, and I couldn't be more excited! As I prepare my starter plants for their transition to the great outdoors, I've also been busy filling my calendar with some delightful events. We have friends celebrating their love with a wedding and others who are eagerly awaiting the arrival of a new baby. This means I have a bridal shower and a baby shower to get ready for, both of which promise to be joyous occasions. To contribute to the festivities, I’ll be making my favorite Garlic and Parmesan Chicken Salad, a dish that’s sure to be a hit at both gatherings! Why You’ll Love This Garlic Parmesan Chicken Salad Recipe Easy . This chicken salad comes together quickly with minimal effort. Customizable . Add your favorite mix-ins to make this dish your own. Make Ahead . The longer the dish chills, the better it tastes, making it perfect for meal prepping. How to Serve Garlic Parmesan Chicken Salad Enjoy on a toasted Homemade Hamburger Bun or a Honey Butter Yeast Roll , as a topping for a fresh green salad, or simply on its own with a few Homemade Sourdough Crackers . Helpful Tips for Making Garlic Parmesan Chicken Salad Canned Chicken . If using canned chicken, drain the liquid completely before incorporating it into other ingredients. Yogurt Substitute . Mayo, sour cream, or a combination of both can be used. Chill Out . Allowing the chicken salad time in the fridge will help meld the flavors together. Advertisement More Garlic Parmesan Recipes You’re Sure to Love Garlic Parmesan Peppercorn Dressing Garlic Parmesan Roasted Cauliflower Ingredients 2 cups chopped chicken breast 1 Tablespoon Infused Garlic and Cayenne Olive Oil 2 cloves peeled garlic, whole ½ cup celery, finely chopped ¼ cup green bell pepper, finely chopped ¼ cup onion, finely chopped ¼ teaspoon ground black pepper ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon dried dill ½ cup fresh Parmesan cheese, finely shredded ½ cup plain Greek yogurt Directions Prepare chicken by slicing large breasts in half lengthwise. Use a meat mallet to gently pound each piece of chicken to a similar thickness. Pat each chicken breast dry with a paper towel. Place chicken on a sheet pan lined with a large sheet of aluminum foil and drizzle 1 Tablespoon Infused Garlic and Cayenne Olive Oil over the chicken. Season chicken to taste with salt and ground black pepper, then add 2 peeled, whole cloves of garlic to the sheet pan. Use the excess aluminum foil to tent over the chicken. Bake chicken covered for approximately 20 minutes or until an internal thermometer reaches 165°F. Allow chicken to rest and cool while remaining covered in the aluminum foil. Once the chicken is cool enough to handle, chop it into bite-sized pieces. In a large bowl, combine the cooked chopped chicken, ½ cup finely chopped celery, ¼ cup finely chopped green bell pepper, and ¼ cup finely chopped onion. To the chicken mixture, add ¼ teaspoon ground black pepper, ½ teaspoon salt, ½ teaspoon garlic powder, and ½ teaspoon dried dill. Add ½ cup fresh Parmesan that has been finely shredded and ½ cup plain Greek yogurt. Gently mix everything together until well combined and creamy. Check for additional seasonings or yogurt to meet your desired taste preference. Cover and refrigerate Garlic Parmesan Chicken Salad for at least 1 hour prior to serving How to Store Chicken Salad Leftover chicken salad can be stored in an airtight container in the refrigerator for up to 4 days. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This classic hearty sauce is filled with tangy-sweet tomatoes, savory ground beef, and a blend of herbs and spices. Jump to Recipe Having a reliable homemade spaghetti sauce recipe is essential for any home cook. While it's true that jarred sauces offer a quick and easy solution, nothing compares to the rich, fresh flavors of a sauce made from scratch. I often turn to pasta for simple weeknight meals, and my straightforward homemade spaghetti sauce is perfect for those busy evenings. The beauty of this recipe lies in its versatility; you can easily swap out the ground meat based on your preference or what you have on hand. Whether you choose ground venison, turkey, pork, or chicken, each option brings its own unique taste to the dish, making it a delicious and adaptable choice for any pasta lover. Difference Between Homemade Spaghetti Sauce and Bolognese Bolognese is a hearty, slow-cooked meat sauce from Northern Italy, typically made with beef, pork, milk, wine, and just a touch of tomato, and it's traditionally paired with tagliatelle. In contrast, what many know and love as "spaghetti with meat sauce" is more of an Italian American creation, featuring a lighter, tomato-heavy sauce with herbs, garlic, and often ground beef, served over spaghetti. Why You’ll Love This Homemade Spaghetti Sauce Easy to Prepare : This recipe is easy to prepare, even for the novice cook. Affordable . Simple, budget-friendly ingredients keep costs easy on the pocketbook. Crowd Pleaser : Spaghetti is a simple classic, making it perfect for a typical busy Monday evening or a Friday night dinner party! How to Serve Homemade Spaghetti Sauce Serve this tomato-based sauce with your favorite pasta noodle, a crisp Brussels Sprouts and Kale Salad , and Garlic and Herb Sourdough Boule . Or skip the pasta and use it on top of roasted spaghetti squash, in Homemade Lasagna , or as a sauce on Homemade Pizza Dough ! Helpful Tips for Making Homemade Spaghetti Sauce Tomatoes . If you’re able to use home-canned tomato products, your sauce will be 100x better. If using store-bought, look for high-quality organic options. Sugar . Just a bit of a sweetener helps to offset the acidity of the tomatoes, creating a more harmonious taste. Pure maple syrup or raw organic honey are also good options. Pasta water . Always add at least 1 teaspoon of salt to pasta water. This is the only chance you have to season the pasta itself. Advertisement More Homemade Sauces Homemade Nacho Cheese Sauce Homemade Tzatziki Sauce Homemade Asian Plum Sauce The Best Homemade BBQ Sauce Zesty Peach BBQ Sauce Ingredients 1 pound lean ground beef 1 Tablespoon Garlic & Cayenne Infused Olive Oil 1 medium onion, finely chopped 4 cloves garlic, minced 28 ounces crushed tomatoes 6 ounces tomato paste 15 ounces of tomato sauce ½ cup red wine 1 Tablespoon Worcestershire Sauce ½ teaspoon sugar 1 teaspoon dried basil 1 teaspoon dried oregano ½ teaspoon dried thyme ½ teaspoon dried parsley ¼ teaspoon chili powder Salt Ground black pepper Directions In a large, deep skillet or saucepan, heat 1 Tablespoon Garlic & Cayenne Infused Olive Oil over medium heat. Add 1 medium chopped onion and sauté until translucent, approximately 5 minutes. Stir in 4 cloves of minced garlic and cook for an additional minute or until fragrant. Add 1 pound of lean ground beef to the pan, breaking it up into smaller pieces. Cook until browned, and it is no longer pink, approximately 10 minutes. Do not remove any brown bits (known as Fond). To the same deep skillet or saucepan, add 28 ounces crushed tomatoes, 6 ounces tomato paste, and 15 ounces tomato sauce. Mix well to combine the ingredients and begin scraping up the Fond on the bottom of the pan. Add ½ cup red wine, 1 Tablespoon Worcestershire sauce, 1 teaspoon each of dried basil and dried oregano, ½ teaspoon each of dried thyme and dried parsley, and ¼ teaspoon chili powder. Season generously with salt and pepper. Bring the sauce to a gentle simmer. Reduce the heat to low, cover. Simmer for at least 30 minutes, stirring occasionally. Allowing the sauce to simmer longer will enhance the flavors. Taste the sauce and adjust the seasoning if necessary. Add more salt, pepper, or sugar to suit your preference. Once the sauce has reached your desired flavor and consistency, serve it over cooked pasta noodles or roasted spaghetti squash. Garnish with fresh basil or parsley if desired. How to Store Homemade Spaghetti Sauce Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Homemade Spaghetti Sauce Prepare as directed. Store in an airtight freezer-safe container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to reheat, thaw completely in the refrigerator, then heat in a saucepan over medium-high heat for 10-15 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This is a zesty pasta dish with a creamy tomato sauce enhanced with garlic, onion, and a kick of heat, making it the epitome of warm, cozy comfort food. Jump to Recipe During my summer vacations, I often earned money for school clothes by babysitting, which I genuinely enjoyed. Spending time with the kids was fun, and getting paid for it was a bonus. I frequently babysat at the parents' homes or even in a room of a local motel for a maid who wanted her children nearby. Being away from home meant I had to pack a lunch, usually something that could be eaten cold or needed minimal prep. My go-to was often a can of elbow pasta in tomato and beef sauce, the kind with a CHEF on the label, though ours probably just said "Kroger" or "Delchamps." As I transitioned into adulthood and started living on my own, I moved away from canned meals and began crafting my own version of that dish. I should warn you, this homemade recipe is nothing like the canned variety, but trust me, it’s far superior. You won’t regret making the switch! Why You’ll Love This Zesty Ground Beef Pasta Affordable . Like many of my recipes, this dish uses budget-friendly ingredients. Quick and Easy . A few simple steps, and this pasta is on the table in about 30 minutes. Customizable . Adjust to your spice preferences and add your favorite veggies to make it your own delicious version. How to Serve Zesty Ground Beef Pasta I’m a huge fan of the salad, bread, and pasta combo, so I pair this with a delicious Brussels Sprouts and Kale Salad and a piece of Garlic and Herb Sourdough Boule . Other great side choices are Simple Sauteed Green Beans or Roasted Brussels Sprouts with Bacon and Balsamic Glaze . A little secret between us friends, add a drizzle of that Balsamic Glaze to the top of your Zesty Ground Beef Pasta. It gives that little bit of sweetness and balances the spiciness perfectly. Helpful Tips for Making Zesty Ground Beef Pasta Salt water . Always add salt to your water when making pasta. It is the only chance you have to season the pasta itself. Pasta water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Room Temperature . Keep the Half & Half at room temperature before adding it to the sauce. This will help keep the sauce from curdling. Advertisement More Pasta Dishes Creamy Gorgonzola and Steak Pasta Chicken Parmesan Pasta Italian Pasta Salad Easy Orzo and Sausage Skillet Spicy Sausage and Spinach Alfredo Creamy Steak and Kale Pasta Ingredients 16 ounces egg noodles 1 pound lean ground beef 1 medium onion, diced 4 cloves garlic, minced 10 ounces tomatoes and green chilies, undrained 1 cup Homemade Beef Stock 1 ½ cups half and half 2 Tablespoons Worcestershire sauce 1 teaspoon chili powder ½ teaspoon crushed red pepper ½ teaspoon ground black pepper 1 teaspoon salt 2 Tablespoons parsley, chopped Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 16 ounces of egg noodles to a large pot of salted boiling water. Cook for 6-8 minutes. Drain the pasta. While the pasta is cooking, heat a large skillet over medium heat, add 1-pound lean ground beef and cook for 5-7 minutes, or until browned and cooked through, breaking it apart with a spoon. Drain any excess fat. Add 2 medium-diced onions and 4 cloves of minced garlic to the beef. Cook for approximately 3-5 minutes or until the onion becomes translucent and fragrant. Stir in 10 ounces of tomatoes and green chilies, 1 cup Homemade Beef Stock , and 2 Tablespoons Worcestershire sauce. Mix well to combine. Reduce heat to low and add 1 ½ cups half and half. Season with 1 teaspoon chili powder, ½ teaspoon each of crushed red pepper and ground black pepper, and 1 teaspoon of salt. Stir and allow to simmer for approximately 5 minutes, allowing the flavors to meld together. Add the cooked egg noodles to the skillet, tossing everything together to coat the noodles with the beef mixture. Remove from heat and sprinkle with chopped parsley. Serve hot and enjoy the zesty flavors! How to Store Zesty Ground Beef Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A mouthwatering fusion of flavors that combines the savoriness of Korean cuisine with the comforting texture of ramen noodles. This dish is perfect for a quick weeknight dinner or a satisfying lunch! Jump to Recipe I don’t know about you, but busy weeknights have me wanting to hit a drive-through on my way home. The thoughts run through my mind as I pass by each restaurant: “It is just so convenient.” “I’m so tired.” “It is already so late.” “Man, their fried chicken is so good.” Truthfully, sometimes I do stop. Sometimes, my friends, we do what we have to just to help us get through the day. You know? When I do have more willpower and make my way to the kitchen, I have a running list of simple recipes in my arsenal. Easy recipes like my Simple Skillet Sweet and Sour Chicken and my Easy Beef and Broccoli Skillet are some of our quick dinner favorites. I love recipes that are not only quick to prepare but also allow some flexibility in the ingredients, making whatever I have on hand fit the bill. Why You’ll Love This Ground Beef & Ramen Korean Bowl Quick, easy, and budget-friendly, this dish is so much better than takeout! And the leftovers (if you’re lucky enough to have any) are even better. Do yourself a favor and just double the recipe. How to Serve Ground Beef & Ramen Korean Bowl This dish has everything you need all in one bowl, so I like to finish the meal with a light sweet treat like my Homemade Peach Butter Popsicles or a Homemade Watermelon and Lime Slushie . Helpful Tips for Making Ground Beef & Ramen Korean Bowl Beef Stock . For extra flavor, switch out the water called for in the noodles with beef stock. Noodles . Thin spaghetti, angel hair, or Lo Mein noodles are all great subs for the ramen. Seasoning Packets . Save those packets of ramen seasoning for another day. They will add a lot of salt to this dish, which may be off-putting. Advertisement More Asian Inspired Recipes Asian Plum Meatballs Homemade Vegetable Egg Rolls Sweet & Spicy Orange Chicken Homemade Cream Cheese Wontons Grilled Pork Chops with Asian Plum Sauce Teriyaki Meatballs Ingredients 1 pound lean ground beef 2 packs ramen noodles (discard seasoning packets) 2 Tablespoons vegetable oil 1 Tablespoon sesame oil 4 cloves garlic, minced ½ Tablespoon fresh ginger, minced ¼ cup soy sauce 2 Tablespoons Korean chili paste 2 Tablespoons brown sugar 1 Tablespoon rice vinegar 1 cup Home Canned Beef Stock 1 cup cucumber, thinly sliced 1 cup shredded carrots 2 large radishes, thinly sliced 2 green onions, chopped Sesame seeds, for garnish Directions Cook the 2 packs of ramen noodles according to package instructions, omitting the seasoning packets. Drain and set aside. In a large skillet over medium-high heat, cook 1 pound ground beef for approximately 5-7 minutes or until browned and cooked through, breaking it apart as it cooks. Drain any excess fat and set the beef aside. In the same skillet, add the sesame oil. Add ½ Tablespoon minced ginger and 4 cloves of minced garlic. Sauté for about 1 minute or until fragrant. Lower the heat to medium. Add ¼ cup soy sauce, 2 Tablespoons Korean chili paste, 2 Tablespoons brown sugar, 1 Tablespoon rice vinegar, and 1 cup Homemade Beef Stock to the skillet. Stir to combine, bringing the mixture to a simmer. Return the cooked ground beef and cooked ramen noodles to the skillet. Toss everything together until the noodles are well coated with sauce. Remove from heat and top with cucumber slices, shredded carrots, sliced radishes, chopped green onions, and sesame seeds. How to Store Ground Beef and Ramen Korean Bowl Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This Cheesy Summer Squash Casserole is not only simple to make, but it's also a fantastic way to enjoy the flavors of summer. With its creamy, cheesy goodness and satisfying crunch, it's sure to become a staple on your summer table Jump to Recipe As the sun sets on another summer, vegetable gardeners everywhere face a delightful dilemma: an abundance of squash! Whether it's zucchini or yellow squash, it seems like these vibrant veggies multiply overnight. But don't worry, I've got just the recipe to tackle that mountain of produce. Introducing your soon-to-be favorite dish: the Cheesy Squash Casserole! This dish is not only incredibly delicious, but it's also versatile enough to become a staple in your kitchen repertoire. Serve it as a scrumptious side or let it shine as the star of the show over a bed of rice or noodles. So, dust off those casserole dishes and get ready to fall in love with your new go-to recipe. Your taste buds will thank you! Why You’ll Love This Cheesy Summer Squash Casserole Quick & Easy . This dish comes together in just a few simple steps. Affordable . Whether you grow it yourself or pick it up from the store, squash is a budget-friendly produce choice Good for You . Squash is a powerhouse that is full of vitamins C and A, fiber, magnesium, potassium, folate, and B6. How to Serve Cheesy Summer Squash Casserole Serve this along with other warm-weather favorites like Homemade BBQ Meatballs , Baked BBQ Bacon Chicken , or Grilled Pork Chops with Asian Plum Sauce . Helpful Tips for Making Cheesy Summer Squash Casserole Sauté the Squash! This helps the squash release steam and prevents it from browning. It's important to keep the squash relatively firm since it will be baked later. How to Prep Cheesy Summer Squash Casserole in Advance Prepare the casserole according to the instructions, but skip the crushed cracker topping for now. Cover it and place it in the refrigerator until you're ready to bake. When it's time to cook, take it out and let it sit until it’s nearly at room temperature. Just before popping it in the oven, sprinkle the crackers on top. Advertisement More Garden-Fresh Recipes Brussels Sprouts and Kale Salad with Lemon Garlic Vinaigrette Dressing Roasted Cabbage Steaks with Bacon and Cream Sauce Spicy Italian Roasted Carrots Sauteed Sugar Snap Peas Creamy Corn Au Gratin Parmesan Herb Roasted Potatoes Homemade Pico De Gallo Simple Sauteed Green Beans Ingredients 4 cups sliced summer squash (yellow squash or zucchini) 1 medium onion, chopped 1 cup sharp cheddar cheese, freshly shredded 1 cup sour cream ½ cup mayonnaise ½ cup Parmesan cheese, freshly grated ¼ cup unsalted butter, melted ½ cup crushed Homemade Sourdough Crackers 1 teaspoon garlic powder 1 teaspoon salt ½ teaspoon ground black pepper ¼ teaspoon crushed red pepper (optional) Directions Preheat oven to 350°F. Heat a large skillet over medium-high heat and sauté 4 cups sliced yellow squash, stirring frequently for approximately 4-5 minutes. Once sautéed, transfer the squash to a colander placed over a bowl and allow it to drain for about five minutes. In a large mixing bowl, combine the drained squash and onions with 1 cup shredded sharp cheddar cheese, 1 cup sour cream, ½ cup mayonnaise, 1 teaspoon garlic powder, 1 teaspoon, ½ teaspoon ground black pepper, and ¼ teaspoon crushed red pepper. Stir until all ingredients are well combined. Transfer the squash mixture into a greased 9x13-inch baking dish. In a separate bowl, combine ½ cup Homemade Sourdough Crackers , ½ cup freshly grated Parmesan cheese, and ¼ cup melted unsalted butter. Sprinkle this mixture evenly over the squash. Place the casserole in the preheated oven and bake for 25-30 minutes or until the top is golden brown and bubbly. Remove from oven and let it cool slightly. Garnish with freshly chopped herbs before serving. How to Store Cheesy Summer Squash Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F until heated through. How to Freeze Cheesy Summer Squash Casserole Prepare and bake as directed. Allow to cool completely. Store in an airtight, freezer-safe container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to bake, thaw completely in the refrigerator, then bake at 350°F for approximately 35 minutes or until completely heated through. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This mouthwatering dish combines the tangy taste of sundried tomatoes with the creamy richness of Parmesan cheese, all complemented by tender, seasoned chicken. Jump to Recipe I’ve shared a lot about the early years of marriage, how I fumbled around in the kitchen, and my husband, the willing guinea pig. The inspiration for this recipe originally began with a store-bought dressing . I used this dressing a lot as a chicken marinade, and it worked great. It was a cheap, somewhat flavorful option. However, it was also full of extra ingredients I knew very little about. It wasn't until years later, as I transitioned to cooking from scratch and experimenting with fresh ingredients, that I realized what was lacking. The depth of heavy cream, the tang of authentic sun-dried tomatoes, the savory kick of freshly grated Parmesan, and the vibrant essence of garden-fresh basil were the missing elements that transformed this from ho-hum food to a mouthwatering culinary experience! Why You’ll Love This Sundried Tomato and Parmesan Chicken Pasta Easy to Prepare : This recipe is easy, even for the novice, fumbling cook. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! Comfort Food : This pasta dish is as hearty as it is delicious How to Serve Sundried Tomato and Parmesan Chicken Pasta Serve this tangy pasta dish with a Brussels Sprouts and Kale Salad and warm bread like my Garlic and Herb Sourdough Boule or Honey Butter Yeast Rolls ! Helpful Tips for Making Sundried Tomato and Parmesan Pasta Salt Water . Always add salt to your water when making pasta. It's the only chance you have to season the pasta itself. Pasta Water . Reserve a ¼ cup of pasta water prior to draining. You can add a splash to the sauce if it is too thick to your liking. Oil . No time to make an infused oil ? Use the oil the sundried tomatoes are packed in for that extra layer of flavor!. Advertisement More Mouthwatering Pasta Dishes Italian Pasta Salad Creamy Cajun Shrimp and Sausage Pasta Creamy Lemon Chicken & Orzo Five Cheese & Italian Sausage Baked Penne Creamy Steak and Kale Pasta Spicy Sausage and Spinach Alfredo Chicken Parmesan Pasta Ingredients 2 boneless, skinless, cut into bite-sized pieces 12 oz of penne pasta 1 cup Sundried tomatoes, chopped 1 cup Parmesan cheese, freshly grated 2 Tablespoons Garlic & Cayenne Infused Olive Oil (or oil from Sundried Tomatoes) 3 cloves of garlic, minced ½ cup Heavy Cream ½ cup Canned Homemade Chicken Stock ¼ cup Fresh Basil, chopped Salt Ground black pepper Directions Bring a large stock pot of water with 1 teaspoon salt to a boil. Add the pasta and cook according to the package instructions until al dente, approximately 12 minutes. Drain the pasta and set aside. In a large skillet, heat 2 Tablespoons Garlic & Cayenne Infused Olive Oil over medium-high heat. Season the chicken pieces with salt and pepper as desired, about ¼ teaspoon each. Add the chicken to the skillet and cook until golden brown and cooked through, about 5-7 minutes. Remove from skillet and set aside. Reduce heat to medium. Add 3 cloves of minced garlic and sauté for approximately 1 minute or until fragrant. Stir in 1 cup chopped sundried tomatoes and cook for another 2 minutes. Pour in ½ cup Homemade Chicken Stock and ½ cup heavy cream. Stir well to combine. Bring the mixture to a gentle simmer and allow sauce to thicken slightly, approximately 3-5 minutes. Return the cooked chicken to the skillet with the sauce. Add the cooked pasta and toss everything together to coat. Stir in the grated Parmesan cheese until melted and well combined. Season with ¼ teaspoon each of salt and pepper. If desired, add ½ teaspoon crushed red pepper flakes. Garnish with fresh basil before serving. How to Store Sundried Tomato and Parmesan Chicken Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This pasta is best enjoyed immediately after cooking. While reheated leftovers will still be delicious, the pasta tends to soak up the sauce, which can make it seem a bit drier. A splash of water or Homemade Chicken Stock to help bring some life back into the sauce. Because this is a cream-based sauce, I do not recommend freezing. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

This hearty breakfast is filled with garden-fresh veggies, protein-rich eggs, savory ground sausage, and sharp cheddar cheese. Jump to Recipe As spring quickly approaches, I've been busy getting our backyard garden ready for the season ahead. Balancing my 9-5 job leaves me with limited time—just a few hours in the evenings and occasionally on weekends. When I’m involved in a big project, I’m on the lookout for protein-rich meals that can work for breakfast, lunch, or dinner, and they need to be easy to customize with whatever ingredients I have on hand. That’s why I love this crustless breakfast quiche! It’s perfect for those of us with hectic schedules since it eliminates the hassle of making a crust. You can simply throw in any fresh veggies or ingredients from the garden or local farmers’ markets, resulting in a nutritious and satisfying meal without the extra effort. Now, let’s dig in! What is a Farmer’s Breakfast Crustless Quiche This is a delicious and hearty dish that combines the flavors of a traditional breakfast into a convenient, crustless format. Packed with ingredients like eggs, cheese, and a variety of vegetables and/or meats, this quiche is perfect for any meal of the day. Its simplicity and versatility make it a favorite for brunch gatherings or a quick weekday breakfast, allowing you to enjoy all the classic breakfast elements without the fuss of a crust. What’s the Difference Between a Quiche and a Frittata When it comes to quiche and frittata, the main difference lies in their preparation and texture. Quiche is a savory pie made with a pastry crust, filled with a mixture of eggs, cream, cheese, and various ingredients like vegetables or meats. It’s typically baked until the filling is set and the crust is golden. On the other hand, a frittata is an Italian-style egg dish that’s cooked slowly on the stovetop and often finished in the oven, without any crust. It has a denser, more cohesive texture and is usually packed with vegetables, cheese, and sometimes meats, making it a versatile option for any meal of the day. Why Use Buttermilk Instead of Cream in Farmer’s Breakfast Crustless Quiche I use buttermilk instead of cream in my quiche because it offers a light, tangy flavor that enhances the overall dish. Buttermilk adds moisture and a subtle acidity, which can brighten the taste of the eggs and other ingredients without the heaviness that cream brings. This substitution not only makes the quiche a bit healthier but also contributes to a fluffier texture, making each bite feel more satisfying. Plus, buttermilk is often more accessible and affordable per ounce. Why You’ll Love This Farmer’s Breakfast Crustless Quiche Easy . In just a few simple steps, this dish comes together with minimal effort. Affordable . Using in-season veggies and the (typically) economical egg makes this hearty quiche a budget-friendly breakfast option. Customizable . Make this your own by using your favorite or other in-season meat and veggie options. The sky is the limit! Meal Prep . This dish reheats very well, making it perfect for meal prepping. Advertisement How to Serve Farmer’s Breakfast Crustless Quiche This quiche is perfect all on its own, but I often pair it with a light salad like my Brussels Sprouts and Kale Salad . For breakfast, I pair it with fresh seasonal fruit. Helpful Tips for Making Farmer’s Breakfast Crustless Quiche Sauté . Don’t skip the step of sauteing the vegetables. This will help to remove any moisture and keep the texture from becoming watery. For a Creamier Quiche : Use more dairy and fewer eggs (around 3).  For a Firmer Quiche : Use more eggs (around 4-6) and less dairy. More Delicious Breakfasts Breakfast Egg Rolls Homemade White Country Gravy Apple Butter Pancakes Loaded Breakfast Pizza Peach Butter Waffles Spicy Sourdough Sausage Balls Loaded Hashbrown Casserole Orange Dutch Baby Pancake Ingredients 6 large eggs ¾ cup buttermilk 1 cup Sharp Cheddar cheese, freshly shredded ½ pound ground breakfast sausage ½ cup fresh kale or spinach, chopped ¼ cup onion, diced or 1 large shallot ¼ cup bell pepper, diced ¼ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon garlic powder 1 Tablespoon butter Directions Preheat oven to 375°F. Grease a 9-inch pie dish or a similar-sized baking dish with 1 Tablespoon butter or non-stick spray to prevent sticking. In a medium skillet, cook ½ pound ground breakfast sausage over medium-high heat until browned and cooked through. To the same skillet the sausage was cooked in, add ¼ cup each diced onion and bell pepper, and ½ cup fresh kale or spinach. Sauté over medium-high heat for approximately 3 5 minutes or until softened. In a large mixing bowl, whisk together 6 large eggs, 1 cup milk, ¼ teaspoon each of salt, ground black pepper, and garlic powder until well combined. Layer the sautéed vegetables, cooked sausage, and 1 cup of sharp shredded cheese in the greased dish. Pour the egg mixture over the top, ensuring all ingredients are evenly distributed. Place the dish in the preheated oven and bake for approximately 30-35 minutes, or until the eggs are set and the top is lightly golden. A knife inserted into the center should come out clean. Allow the quiche to cool for a few minutes before slicing. Advertisement How to Store Farmer’s Breakfast Crustless Quiche Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 30-90 seconds or until heated through completely. How to Freeze Farmer’s Breakfast Crustless Quiche Prepare as directed. Store completely cooled quiche in an air-tight container or tightly cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, thaw completely in the refrigerator, then bake at 350°F for approximately 25-30 minutes or until completely heated through. How to Freeze Farmer’s Breakfast Crustless Quiche Before Baking To prepare the quiche for freezing, place it in a dish that can withstand low temperatures, then wrap it securely with plastic wrap and cover it with aluminum foil to avoid freezer burn. When you're ready to bake, simply let it thaw in the refrigerator overnight and follow the baking instructions. Make sure the center of the quiche reaches a safe temperature of 170 degrees F and is fully set before serving. Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious, homemade food as much as you do! 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Egg salad is a timeless dish that combines the simplicity of hard-boiled eggs with a creamy dressing. Perfect for sandwiches, salads, or even as a dip, this classic egg salad recipe is both delicious and easy to make! Jump to Recipe Egg salad is a simple classic that may seem like a straightforward dish, but achieving the ideal balance of ingredients and the right texture is key to creating this quintessential version. This recipe is the kind that frequently finds its way into easy lunchtime sandwiches or graces our tables during warm-weather picnics and festive gatherings, like bridal and baby shower celebrations. This recipe is refreshingly simple, featuring familiar ingredients that evoke a sense of nostalgia and comfort, making it taste just like home. With no surprises in the mix, it’s all about the harmonious blend of flavors and the creamy consistency that makes each bite satisfying and delightful. Why You’ll Love This Classic Egg Salad Recipe Budget-friendly . Eggs are (typically) pretty affordable, making this dish easy on the wallet. Protein . If you’ve been wanting to add more protein to your diet, one egg offers 6 grams! Simple . This dish is easy to prepare and comes together quickly. Make ahead . Classic Egg Salad can be made up to 24 hours in advance, making it perfect for parties and potlucks. How to Serve Classic Egg Salad Serve on thick slices of toast or Homemade English Muffins for a delicious breakfast or on Homemade Yeast Rolls for an elegant bridal or baby shower lunch. Or scoop it up with Homemade Sourdough Crackers . Helpful Tips for Making Classic Egg Salad Eggs . For the best taste, use fresh eggs. Chill . For easy peeling, allow the eggs time to chill in an ice water bath for 10-15 minutes. Texture . If you prefer a chunkier texture, chop the eggs coarsely. For a creamier consistency, mash some of the eggs slightly before mixing. Advertisement More Egg Recipes Sweet and Spicy Deviled Eggs Orange Dutch Baby Pancake Ham and Cheese Breakfast Casserole Ingredients 12 large eggs ½ cup mayonnaise 2 teaspoons yellow mustard ¼ cup finely chopped celery ¼ cup finely chopped red onion 1 teaspoon chopped fresh dill 1 teaspoon salt ½ teaspoon ground black pepper ½ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon paprika (for top) Directions Place 12 large eggs in a saucepan and cover them with water, about an inch above the eggs. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit for approximately 10-12 minutes. Transfer the eggs to a bowl of ice water to cool for at least 5 minutes. Once cooled, gently peel the eggs and chop them into small pieces. In a large mixing bowl, combine ½ cup mayonnaise and 2 teaspoons yellow mustard. Mix until smooth. Add the chopped eggs, ¼ cup finely chopped celery, and ¼ cup finely chopped red onion to the dressing. Mix gently to ensure all ingredients are well combined. Sprinkle the top with ½ teaspoon of paprika for color. How to Store Classic Egg Salad Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Want to help a small family business in a big way? Share this recipe with someone who loves delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

Tantalize your taste buds with this mouthwatering combination of tender steak, tangy Gorgonzola cheese, and perfectly cooked pasta covered in a creamy sauce, topped with a sweet balsamic glaze. Jump to Recipe When I was a single and broke gal in my early 20s, my friends and I often visited the OG during their more affordable lunch hours. Being on very tight budgets, we would often fill up on the salad and breadsticks and then save our entrée for an easy dinner at home. It was a way for us to spend time together in a nice environment, eating good food, and not feeling like we were confined to the dollar menu at the drive-thru. This homemade version of a restaurant classic is so much better! Tender pasta is covered in a creamy Parmesan and gorgonzola cheese sauce that’s filled with fresh spinach and perfectly seared steak bites. It’s then topped with a delicious homemade sweet balsamic glaze . I’ve forgotten all about that restaurant version, but I’m reminded of fun memories with sweet friends! Why You’ll Love This Creamy Gorgonzola and Steak Pasta Recipe Taste : This homemade version is so much better than that restaurant , and cheaper too! Comfort Food : This pasta dish is as hearty as it is delicious. Elegant and Affordable : A perfect dish for a sophisticated dinner party that won’t break the bank. What To Serve with Creamy Gorgonzola and Steak Pasta A light garden salad or my Simple Sauteed Sugar Snap Peas and a Honey Butter Yeast Roll are great sides to help stretch the meal. Helpful Tips Room-temperature Ingredients : I recommend having all of the ingredients prepped and at room temperature. This recipe comes together quickly, and having the ingredients at room temperature will help to ensure the sauce doesn’t curdle when the buttermilk is added. Steak : Choose a tender cut like sirloin or ribeye for the best texture and flavor. Gorgonzola : If you prefer a milder flavor, you can use a less-aged gorgonzola or even substitute it with blue cheese. Pasta : While Fettuccine and Linguine are traditionally used in this type of dish, I opt for large shell macaroni. The shells hold the sauce well, and it’s easier to get a bit of everything in one (usually mess-free) bite. Advertisement Hungry For More Pasta Recipes? Check Out These Fan-Favorites! Creamy Lemon Chicken Orzo Creamy Cajun Shrimp and Sausage Pasta Cheesy Beef and Noodles Serves 4 Ingredients 8 oz large shell pasta ½ cup starchy pasta water 2 Tablespoons olive oil 1 lb steak (sirloin or ribeye), cut into thin strips 5 oz Gorgonzola cheese, crumbled & divided 4 Tablespoons butter, unsalted 2 Tablespoons all-purpose flour 1 ½ cups buttermilk, room temperature 2 cups Parmesan cheese, freshly grated 1 cup fresh spinach ½ Tablespoon garlic powder 2 teaspoons onion powder 1 teaspoon salt 1 teaspoon ground black pepper ¼ teaspoon crushed red pepper flakes ¼ cup Balsamic Glaze Directions Bring a large pot of water with 1 teaspoon of salt to a boil. Add the 8 ounces of large shell pasta and cook according to the package instructions until al dente. Reserve ½ cup of the starchy pasta water. Drain and set aside. In a large skillet, heat the olive oil over medium-high heat. Season the steak strips with ½ teaspoon of salt and ¼ teaspoon of ground black pepper. Add the steak pieces to the skillet and cook for 2-3 minutes on each side until browned and cooked to your liking. Remove the steak from the skillet and set aside. In the same pot the pasta was cooked in, add the 4 Tablespoons of butter and melt over medium-low heat. Once the butter is melted, add in the 2 Tablespoons of flour and mix well to combine. Toast this mixture for approximately 30 seconds to 1 minute. Slowly pour in the 1 ½ cups of room temperature buttermilk. Add in the ½ Tablespoon of garlic powder, 2 teaspoons of onion powder, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and ¼ teaspoon crushed red pepper flakes. Add in the 2 cups of freshly grated Parmesan cheese and approximately 2 ½ ounces of the Gorgonzola cheese crumbles. Use an immersion blender with a whisk attachment to blend very well for approximately 3 minutes or until there are very few clumps of the Gorgonzola remaining. Reduce the heat to low. Add the drained large shell pasta back to the pot with the sauce. Mix well to combine to ensure the pasta is well coated. Add starchy pasta water if needed to thin out the sauce a bit. Add the 1 cup of fresh spinach, the cooked steak, and approximately 2 ounces of Gorgonzola cheese crumbles to the sauce and pasta mixture. Gently stir to ensure everything is incorporated. Allow to simmer on low heat for approximately 2-3 minutes or until the steak is heated through and the spinach has wilted. Plate the pasta and evenly distribute the remaining Gorgonzola crumbles amongst the servings. Drizzle each serving with Balsamic Glaze. How to Store Creamy Gorgonzola and Steak Pasta Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Creamy Gorgonzola and Steak Pasta I do not recommend freezing this dish due to the separation that happens to the cream sauce. Did you make this Steak and Gorgonzola Pasta? Let us know how it turned out in the comments below! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement

A gorgeous mix of potatoes covered with herbs and Parmesan cheese, roasted to perfection. Tender on the inside and crispy on the outside, these potatoes pair beautifully with just about any main dish! This post may contain affiliate links. Read our disclosure policy . Jump to Recipe Whether you’re in need of an easy side dish on a busy weeknight or a traditional side dish for a special holiday dinner, potatoes are the answer. This versatile vegetable can be prepared in countless ways, but one of our family’s all-time favorites is when they are generously coated with homegrown herbs and freshly grated Parmesan cheese, then roasted until they reach a delicious golden-brown crispiness. The combination of the earthy flavors from the herbs, the richness from the olive oil, and the rich, nutty taste of the Parmesan creates a mouthwatering dish that elevates any meal. The aroma that fills the kitchen as they roast is simply irresistible, making it a go-to recipe that brings everyone to the table! Why You’ll Love Parmesan Herb Roasted Potatoes Affordable . Potatoes are probably one of the most affordable vegetables that give you a good amount of bang for your buck. Healthy Side Dish : Potatoes are packed with vitamins and fiber. Roasting them with spices provides a nutritious option without compromising taste. Easy to Prepare : This dish requires minimal prep time, making it perfect for a busy weeknight dinner. What to Serve with Parmesan Herb Roasted Potatoes Caramelized Onion Steak Bites Slow-Cooker Salisbury Steak Three Pepper Chicken Lemon Thyme & Garlic Roasted Chicken Spicy Italian Roasted Carrots Simple Sauteed Green Beans Helpful Tips for Making Parmesan Herb Roasted Potatoes Extra Crispiness . Make sure the potatoes are spread out in a single layer without overlapping on the baking sheet. Uniform Size : Cutting the carrots into uniform sizes ensures they cook evenly. Line the baking sheet . Lining the baking sheet with parchment paper will ensure the carrots won’t stick to the pan. Making plating and cleaning up a breeze. Herbs . For this recipe, I used garden-fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use approximately 3 teaspoons for every teaspoon of dried. Advertisement Hungry for More Potato Dishes? Cheesy Au Gratin Potatoes Homemade Fried Potato Chips White Cheddar Loaded Mashed Potatoes Cajun Mashed Potato Bites With Creamy Cajun Dip Loaded Hashbrown Casserole Creamy Tuscan Potato Bake Creamy Loaded Potato Soup Ingredients 2 pounds of small red and/or Yukon gold potatoes 3 Tablespoons of olive oil 1 teaspoon of salt ½ teaspoon of black pepper 1 teaspoon of garlic powder 1 teaspoon of onion powder 1 teaspoon of dried thyme 1 teaspoon of dried rosemary 1 cup of Parmesan cheese, freshly grated Directions Preheat oven to 400°F. Wash 2 pounds of potatoes thoroughly and pat them dry with a paper towel. Cut them into quarters (approximately 1 to 1 ½ inches across), ensuring they're all roughly the same size for even cooking. In a large bowl, combine 3 Tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon each of garlic powder, onion powder, dried thyme, and dried rosemary. Add the potato quarters to the bowl and toss them until they are evenly coated with the oil and spice mixture. Sprinkle 1 cup of freshly grated Parmesan cheese over the potatoes and toss again to ensure the cheese is evenly distributed. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in a preheated oven for approximately 30 minutes, or until the potatoes are golden brown and crispy. Flip them halfway through the cooking time for even roasting. How to Store Parmesan Herb Roasted Potatoes Leftovers can be stored in an airtight container in the refrigerator for up to 5 days Want to help a small family business in a big way? Share this recipe with someone who enjoys delicious homemade food as much as you do! Did you know that we have a newsletter? It features some of our favorite recipes and free printables that are only available to our subscribers! And don’t worry, we hate spam mail and value your time. You’ll receive an initial thank-you email, and our newsletter is delivered monthly. You can help our small family business by sharing us on Facebook, Instagram, and Pinterest. Click here  to sign up for our newsletter today! Advertisement