Tender pasta, juicy tomatoes, crisp bell peppers, savory pepperoni, and creamy Mozzarella cheese are tossed in a homemade Italian dressing for the perfect make-ahead side dish! Jump to Recipe Have you ever been invited to a potluck and had no idea what dish you were going to bring? Do you wait until the night before (or the day of, eek!) to try to throw something tasty together quickly? Friends, that has happened to me more times than I can count, and I usually resorted to stopping by a deli or bakery on the way to the event. Sometimes it's hard to think of something that'll be different enough from what everyone else is bringing, but not so different that no one eats it. This recipe is one of my favorite go-tos for potlucks because it's usually the only dish like it, and people devour it quickly. I especially like that it takes little effort and planning, which really suits my procrastinating personality. Why You’ll Love This Italian Pasta Salad Affordable . Seasonal ingredients keep this recipe super budget-friendly. Easy . This dish comes together in about 15 minutes! Meal Prep . This is the perfect dish to make ahead of time. The flavors get better the longer it sits in the fridge. Give it a stir . If you refrigerate the pasta overnight, give it a good stir. If it appears or tastes dry, add additional Italian dressing to taste. How to Serve Italian Pasta Salad Enjoy this as a light and quick lunch, or serve alongside potluck favorites like grilled burgers, chicken, or chops! Helpful Tips for Making Italian Pasta Salad Make Ahead . Italian Pasta Salad can be made up to 24 hours in advance. Pasta . Don’t overcook the pasta! You want it to be just al dente, then shock it with the cold water. Chill . For the best flavor, cover the pasta salad and refrigerate it for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Advertisement More Pasta Dishes Creamy Lemon Chicken & Orzo Chicken Parmesan Pasta Creamy Steak and Kale Pasta Easy Orzo and Sausage Skillet Creamy Cajun Shrimp and Sausage Pasta Five Cheese & Italian Sausage Baked Penne Ingredients 12 ounces of Rotini pasta 8 ounces of Mozzarella cheese, cubed 4 ounces of Pepperoni, sliced into halves or quarters 1 cup of sliced black olives 1 cup of diced bell peppers (use a mix of colors for a vibrant look) ½ cup of sliced red onions 1 cup of grape tomatoes, halved Directions Bring 5 cups of water with 1 teaspoon of salt to a boil over medium-high heat. Add 12 ounces of Rotini pasta to a large pot of salted boiling water. Cook for approximately 11-12 minutes. Drain the pasta and rinse it under cold water to stop the cooking process and cool it down. While the pasta is cooking, prepare the other ingredients. Cube 8 ounces of Mozzarella, slice 4 ounces Pepperoni, 1 cup black olives, and ½ cup red onions, dice 1 cup bell peppers, and halve 1 cup grape tomatoes. In a large bowl, combine the cooked and cooled pasta, Mozzarella, Pepperoni, olives, bell peppers, red onions, and grape tomatoes. Gently toss everything together to evenly distribute the ingredients. In a small bowl, whisk together ¼ cup Cayenne and Garlic Infused Oil , 3 Tablespoons red wine vinegar, 1 teaspoon dried Italian seasoning, ½ teaspoon garlic powder, ¼ teaspoon each of salt and pepper until well combined. Pour the dressing over the pasta salad and toss again to ensure everything is well coated. Taste and adjust seasonings if necessary. How to Store Italian Pasta 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 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

Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick! Jump to Recipe My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge. Why was the lone package of spicy Italian sausage there, you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf , the next was Slow-Cooker Chili Lime Pork Carnitas , and the next was Cheesy Chicken Broccoli Rice Casserole . I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it, and by the end of the week, it was the last one standing. With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of Parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta, and by golly, I was going to make one! Advertisement What you’ll need to make this Spicy Sausage and Spinach Alfredo: Italian Sausage I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat. Pasta I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. Cream Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store. Cheese A mix of Parmesan, Asiago, and mozzarella offers a creamy complexity to each bite. Seasonings Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning provide loads of flavor and are extremely budget-friendly. Why you’ll love this Spicy Sausage and Spinach Alfredo: Deliciously spicy and creamy, this dish is comfort food at its finest! This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress. If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill! How to Make Spicy Sausage and Spinach Alfredo This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo. First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside. In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside on a paper towel-lined plate. Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce. Melt the butter in the pan and add the half & half, chicken stock, seasonings, and cheeses. Fold in the spinach and allow a minute or two to wilt. Add the sausage and pasta back to the pan and gently mix well to combine all ingredients. Advertisement Serves 6 Ingredients 1 pound ground spicy Italian sausage 12 ounces penne pasta ¼ cup white wine or chicken stock 1 stick butter 2 cups half and half ½ cup chicken stock ½ Tablespoon garlic powder ½ Tablespoon onion powder 1 teaspoon Italian seasoning ½ teaspoon salt ¼ teaspoon pepper ¼ teaspoon crushed red pepper flakes (optional) 2/3 cup Parmesan cheese 1/3 cup Asiago cheese 1 cup Mozzarella cheese 2 cups spinach Directions In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water. In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate. Deglaze pan by carefully adding white wine or chicken stock. Scrape up any stuck-on remnants of the sausage. Melt butter in the skillet, then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes. Fold in cheeses and allow to melt. Fold in spinach and allow 1-2 minutes for it to wilt. Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken. Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Spicy Sausage and Spinach Alfredo recipe with anyone 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. 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This dish combines buttery Swiss cheese, tender chicken, and nutty wild rice to create a comforting meal perfect for family dinners or gatherings with friends! Jump to Recipe Casseroles are an excellent way to repurpose leftovers, keep expenses manageable, and, my personal favorite, meal prep. With the recent warm weather and the change of seasons approaching, I find my garden calling to me, begging me to spend more time planning and planting. And while I could leave my family to fend for themselves at dinner time, something tells me they wouldn’t like that too much. So, the best way to please everyone is to take a few minutes now to prepare a delicious casserole for later. But this isn’t just any old casserole. My friends, this dish is full of tender, juicy chicken, nutty wild rice, a creamy mushroom sauce, and Swiss cheese! Why You’ll Love Swiss Chicken and Wild Rice Casserole Budget-Friendly . Simple, affordable staples keep the cost of this dish low. Make Ahead . Assemble the casserole, cover with foil, and store in the fridge for 1-2 days before baking. Perfect for meal prep or if you’re hosting dinner! Versatility - From the cut of chicken to the selection of vegetables, almost all of the ingredients have easy swaps, making it perfect for the busy cook. How to Serve Swiss Chicken and Wild Rice Casserole This casserole pairs beautifully with a simple vegetable like Sauteed Sugar Snap Peas or Spicy Italian Roasted Carrots for a complete meal. Helpful Tips for Making Swiss Chicken and Wild Rice Casserole Rice . Wild rice is ready when the grains have burst open and are tender to the bite. Chicken . A rotisserie chicken is a great way to save some time or use up leftovers. Stock . Don’t have chicken stock? Use water and a teaspoon of salt instead when making the wild rice. Advertisement More Casserole Recipes French Onion Casserole Cheesy Chicken Broccoli Rice Casserole One Pan Tex-Mex Rice Casserole Serves: 6-8 Ingredients 2 cups wild rice 6 cups Homemade Chicken Stock 2 large chicken breasts, cut into 1-inch pieces 2 Tablespoons Cayenne and Garlic Infused Oil 1 cup Swiss cheese, shredded 1 cup homemade cream of mushroom soup or one 10.5 oz can ½ cup milk ½ cup sour cream 1 small onion, finely chopped 1 cup sliced mushrooms ½ teaspoon garlic powder ½ teaspoon salt ¼ teaspoon black pepper ¼ cup chopped fresh parsley for garnish, optional Directions Rinse 2 cups wild rice under cold water. Add 6 cups of Homemade Chicken Stock (or water) to a large pot and bring to a boil. Once the chicken stock is boiling, add the rinsed wild rice. Reduce heat to a low simmer and cover the pot with a lid. Allow the wild rice to cook for approximately 45-60 minutes. The cooking time may vary depending on how tender you prefer the rice. Remove from heat and drain any excess liquid. Fluff rice with a fork and set aside. Preheat your oven to 350°F (175°C). In a large skillet over medium-high heat, add 2 Tablespoons Cayenne and Garlic Infused Oil . Carefully add chicken pieces and create an even layer. Cook the chicken undisturbed for approximately 4-5 minutes before turning. Continue cooking for another 2-3 minutes. Chicken should be slightly undercooked so as not to dry out during baking. Remove chicken pieces and set aside. Add 1 small finely chopped onion and 1 cup sliced mushrooms to the hot skillet. Sauté until the onions are translucent and the mushrooms are tender, approximately 5-7 minutes. In a large mixing bowl, combine 1 cup cream of mushroom soup, ½ cup milk, ½ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Mix well until smooth. Add 2 cups cooked wild rice, cooked chicken, sautéed onions and mushrooms, and ½ cup shredded Swiss cheese to the bowl. Stir the ingredients together until evenly combined. Transfer the mixture to a greased 9x13-inch baking dish. Spread evenly and top with the remaining ½ cup of Swiss cheese. Bake casserole for 30-35 minutes, or until the cheese is melted and bubbly, and the top is golden brown. Remove from the oven and allow to cool for 10 minutes. Garnish with ¼ cup chopped fresh parsley before serving. How to Store Swiss Chicken and Wild Rice Casserole Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. How to Freeze Swiss Chicken and Wild Rice Casserole Prepare as directed, but do not bake. Store casserole in an airtight freezer-safe dish and/or wrap with plastic wrap and aluminum foil for up to 3 months. When ready to eat, thaw completely in the refrigerator and bake as directed. Please note that this is a cream-based casserole and there may be changes in texture and consistency after freezing. 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 BBQ sauce boasts a vibrant golden orange hue with flecks of red crushed peppers, making it visually appealing. It's zesty and sweet, perfect for spooning, pouring, dunking, or brushing onto your favorite grilled meat entrees! Jump to Recipe Canning season is in full swing, my friends! After filling my pantry with jars of delicious Home-Canned Peach Butter , I was eager to tackle the next item on my canning agenda: a homemade barbecue sauce. But this wasn’t just any ordinary sauce; I had my heart set on creating a Zesty Peach BBQ sauce that would elevate my grilling game. I made a few adjustments to the original recipe, particularly with the Worcestershire sauce and the crushed red pepper flakes, to give it that perfect kick. Aside from those tweaks, I closely adhered to the instructions found in my trusty Ball Complete Book of Home Food Preserving , which has been my go-to guide for all things canning. The process was not only enjoyable but also filled my kitchen with the mouthwatering aroma of peaches and spices, making it a tasty way to spend an afternoon! Why You’ll Love This Zesty Peach BBQ Sauce No Junk . Unlike store-bought sauces, you control the ingredients and the quality. Easy . Whether you’re new to canning or a seasoned pro, this recipe is quick and easy once you get the peaches peeled. Flavor . There is no store-bought Peach BBQ sauce in the world that measures up to homemade! How To Serve Zesty Peach BBQ Sauce Serve this homemade BBQ sauce on top of your favorite grilled items like burgers, chicken, and pork chops. For best results, apply during the last 15-20 minutes of cooking. Or try it over a beef or pork roast in a slow cooker! Helpful Tips for Making Zesty Peach BBQ Sauce Peaches . Use peaches that are at their peak of freshness. Discard any damaged or bruised fruit. Canner . Per Ball Canning , this recipe is safe for water bath canning. Rings . When placing your rings onto the jars, you want to tighten them with just your fingertips. If the rings are too tight, your lids will buckle, which can result in an unsealed jar. If they aren’t tight enough, canning water can seep into the product and result in an unsealed jar. Advertisement How to Remove Peach Skins for Canning Preserving peaches can seem like a daunting task because they require an important extra step. To get the best-looking, best-tasting products, it is important to remove the peach skins. To do this means simply placing them into boiling water for approximately 60-90 seconds, then running them under cold water. The skins pretty much just slip right off. How Long to Process Zesty Peach BBQ Sauce Process quarter-pint jars (8-ounce jars) in a water bath canner for 15 minutes plus additional time depending on your altitude. Altitude               Additional Processing Time 1,001- 3,000       5 minutes 3,001 – 6,000     10 minutes 6,001 – 8,000     15 minutes 8,001 – 10,000 20 minutes How to Prepare for Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up. Place a clean kitchen towel on the counter space you intend to place your hot jars once removed from the canner. Once your sauce is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin ladling in the sauce. How to Prepare a Water Bath Canner If you have a water bath canner, you’ll want to use it here. I don’t have a separate canner for water bath canning, so I just use my pressure canner with the rack. However, I do not lock the lid in place and allow the canning lid to sit slightly ajar. If you don’t have a water bath or pressure canner, no worries! You can simply use a large stock pot with a makeshift rack. Your pot should be tall enough so that the water covers the jars. To make a DIY canning rack, you can simply tie five or six canning rings together and place your jars on top. If you have an Instant Pot rack, you can use that instead. The main thing is you don’t want to place your jars directly inside the pot. Air and heat need to be able to circulate around the jars completely to ensure proper processing. Advertisement Canning and Home Food Preservation Resources Ball Complete Book of Home Food Preserving How to Prepare For Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review 5 Books You Need In a Homestead Library Yield: Approximately 8 (8 oz) half pints Ingredients 6 cups finely chopped pitted peeled peaches (about 3 pounds or 9 medium) 1 cup finely chopped seeded red bell pepper (about 1 large) 1 cup finely chopped onion (about 1 large) 3 Tablespoons finely chopped garlic (about 14 cloves) 1 ¼ cups raw, organic honey ¾ cup cider vinegar 3 Tablespoon Worcestershire sauce 1 Tablespoon crushed red pepper flakes 2 teaspoon dry mustard powder 2 teaspoon non-iodized salt such as Pink Himalayan Directions To a large heavy-bottomed saucepan or Dutch oven, add 6 cups of finely chopped, pitted, and peeled peached, 1 cup finely chopped seeded red bell pepper, 1 cup finely chopped onion, 3 Tablespoons finely chopped garlic, 1 ¼ cup raw, organic honey, ¾ cup apple cider vinegar, 3 Tablespoons Worcestershire sauce, 1 Tablespoon crushed red pepper flakes, 2 teaspoons dry mustard powder, and 2 teaspoons non-iodized salt. Over medium-high heat, bring the mixture to a boil. Reduce heat and simmer, stirring frequently, until mixture thickens to the consistency of a thin commercial barbecue sauce, about 25 minutes. If desired, puree in batches in a food processor or use an immersion blender to help break down the peaches. Ladle hot sauce into a hot jar, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim with a clean paper towel and vinegar. Center lid on jar and apply band, adjust to fingertip tight. Place jar in water bath canner. Repeat until all jars are filled. It's important that the water cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 15 minutes, adjusting for altitude. Once your Zesty Peach BBQ Sauce has completed the 15 minutes in the canner, remove the lid from the canner completely. Allow the jars to rest in the pot for about 10 minutes or so. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use within a couple of weeks. If it is several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess again in the canner. If your jars are all sealed properly (YAY!), use a little vinegar or soap and warm water to wipe the outside of the jars before storing. How to Store Zesty Peach BBQ Sauce Label and store the jars in a dark, cool cabinet, basement, or cellar. How Long Does Zesty Peach BBQ Sauce Last Properly prepared and stored, home-canned items can last about 18 months. The integrity of the seal may begin to deteriorate after that. If you enjoyed this Zesty Peach BBQ Sauce, 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 delicious treat combines all your favorite breakfast ingredients on a crispy crust, perfect for a brunch gathering, a weekend morning treat, or a tasty breakfast-for-dinner option. Jump to Recipe What is it about homemade pizza that just makes it taste better than anything found in the store or from a local pizza place? Maybe it’s the fresh ingredients, the deliciousness of Homemade Pizza Dough , or the fact that it costs pennies on the dollar compared to the franchise pizza places. Whatever it is, this Loaded Breakfast Pizza is no exception! Why You’ll Love This Loaded Breakfast Pizza Recipe Customizable . Add or take away ingredients to suit your taste preferences. Affordable . Budget-friendly items like eggs and cheese make this easy on the wallet. Make Ahead . This pizza can be made up to 2 days in advance and can also be frozen, making it perfect for meal prep! Helpful Tips for Making Loaded Breakfast Pizza Dough . Allow the dough to rest at room temperature for 20-30 minutes before stretching Eggs . Avoid overcooked, rubbery eggs during the oven time by cooking them until just set. Sticking . Prevent the dough from sticking by using a baking sheet with a dusting of cornmeal, parchment paper, or a pizza stone. Advertisement More Breakfast Recipes Strawberry Lemonade Baked Oatmeal Spicy Sourdough Sausage Balls Buttermilk Chocolate Chip Pancakes Loaded Hashbrown Casserole Peach Butter Waffles Breakfast Egg Rolls Raspberry Lemon Muffins The Easiest Ham & Cheese Breakfast Casserole Ingredients 1 Homemade Pizza Dough 6 large eggs ¼ cup milk ½ teaspoon salt ½ teaspoon ground black pepper 2 cups shredded sharp cheddar cheese ½ cup cooked bacon, cooked and crumbled ½ cup cooked sausage, cooked and crumbled ½ cup diced bell peppers ¼ cup sliced green onions ¼ cup chopped tomatoes ¼ cup shredded cheddar cheese Directions Preheat your oven to 400°F. Prepare Homemade Pizza Dough as directed. In a medium bowl, whisk together the 6 large eggs, ¼ cup milk, and ½ teaspoon each of salt and pepper. Pour the mixture into a non-stick skillet over medium heat. Cook the eggs, stirring occasionally, until they are scrambled but still slightly soft. Remove from heat and set aside. Spread the scrambled eggs evenly over the pizza crust. Sprinkle the cheddar cheese on top, followed by the cooked crumbled bacon and sausage. Add the diced bell peppers, green onions, and tomatoes. Place the assembled pizza in the oven and bake for approximately 12-15 minutes, or until the cheese is melted and bubbly, and the crust is golden brown. How to Store Loaded Breakfast Pizza Leftovers can be stored in an airtight container or storage bag in the refrigerator for up to 4 days. How to Freeze Loaded Breakfast Pizza This Loaded Breakfast Pizza can be made up to 2 days in advance. Simply prepare all ingredients as directed and assemble. Cover the prepared, uncooked pizza tightly with plastic wrap and store in the refrigerator. When ready to bake, allow the pizza to sit at room temperature for about 30 minutes. 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 timeless meatloaf recipe features a deliciously sweet and tangy glaze that brings back memories of home-cooked meals. Jump to Recipe Meatloaf is definitely a classic, but did you know that it was originally served for breakfast? During the 1870s, New Englanders wanted to utilize the cheaper cuts of their cattle. A few spices, eggs, and milk-soaked bread were added, and meatloaf was created. You can learn more about the history of meatloaf here: https://www.bonappetit.com/story/history-of-meatloaf The classic meatloaf we know and love today really hasn’t veered too far off its original course. The use of affordable, simple ingredients continues to make this budget-friendly recipe a family favorite. I like to prepare the loaf early in the day (or even the night before), cover with plastic wrap or foil, then bake when ready. Why You’ll Love This Classic Homemade Meatloaf Affordable . Budget-friendly ground beef and simple spices are all you need. Comfort . Meatloaf is one of those classic comfort foods that always goes over well. Easy . Whether you’re making this on a busy weeknight or as a meal prep, a couple of simple steps and you’re ready to go. How to Serve Classic Homemade Meatloaf This mouthwatering entrée pairs perfectly with classic carbs like White Cheddar Loaded Mashed Potatoes or Easy Homemade Macaroni & Cheese . Add a delicious side vegetable like Roasted Brussels Sprouts with Bacon and Balsamic Glaze or Simple Sauteed Green Beans . Advertisement Helpful Tips for Making Classic Homemade Meatloaf Save the Glaze . It can be tempting to skip the waiting on glazing the meatloaf after baking. But adding the glaze prior to baking can trap steam and create a soggy texture. You also run the risk of burning the glaze, and no one likes a charred sauce. Baking Dish Matters . Use a baking dish rather than a loaf pan to bake your meatloaf. The extra space allows for proper air flow and less fatty residue buildup. More Mouthwatering Entrees Caramelized Onion Steak Bites Grilled Pork Chops with Asian Plum Sauce Herb Roasted Turkey Breast Buttermilk Fried Chicken Slow-Cooker Salisbury Steak Herb-Crusted Pork Tenderloin Braised Lamb Chops Serves: 6-8 Ingredients 2 pounds ground beef 1 egg 2 Tablespoons Worcestershire sauce ½ cup ketchup 1 cup Italian seasoned breadcrumbs 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon salt ½ teaspoon ground black pepper Glaze ½ cup Ketchup 1 Tablespoon Worcestershire Sauce ½ teaspoon dried Oregano ½ teaspoon dried Basil ½ teaspoon Onion powder ½ teaspoon Garlic Powder ¼ teaspoon ground Black Pepper ¼ teaspoon Salt Directions Meatloaf Preheat oven to 350 degrees. In a large bowl, thoroughly combine 2 pounds lean ground beef with 1 large egg, 2 Tablespoons Worcestershire sauce, ½ cup ketchup, and 1 cup Italian Seasoned Breadcrumbs. In a 9x13 baking dish, form mixture into a loaf (approximately 3-4 inches wide by 7-8 inches long). Bake uncovered for 50-60 minutes or until the thickest part of the meatloaf reaches an internal temperature reaches 160°F. Glaze Increase oven temperature to 425 degrees. In a medium bowl, mix all ingredients until well combined. Spoon mixture onto baked meatloaf and spread to make an even layer. Place covered meatloaf back into oven and bake for an additional 10 minutes. Allow cooked meatloaf to rest 10-15 minutes before slicing. How to Store Classic Homemade Meatloaf Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. How to Freeze Classic Homemade Meatloaf Raw : Prepare meatloaf as directed and shape. Cover with plastic wrap and/or aluminum foil and freeze for up to 6 months. When ready to eat, defrost completely in the refrigerator and bake as directed. Cooked : Prepare as directed and allow to cool completely. Cover with plastic wrap and/or aluminum foil and freeze for up to 3 months. When ready to eat, defrost completely in the refrigerator and warm through in a 350° F oven. 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

Garden fresh kale, savory steak, and perfectly cooked pasta in a creamy, cheesy sauce. Ready in just 30 minutes this is a recipe you definitely need in your meal planning rotation! Jump to Recipe Like most families, we’re busy. The hubs and I both work 9-to-5s, we homeschool our girls, and there are extracurricular activities that demand our time. 30-minute meals are perfect for busy families because they can be made with simple ingredients in very little time, are budget-friendly, and even the pickiest eaters will gobble them up. Our family's favorite 30-minute meals are typically pasta dishes. In our house, pasta is the ultimate comfort food. No matter the weather or season, pasta dishes are always welcome. And as I mentioned in my Spicy Sausage and Spinach Alfredo post, I tend to have a hankering for pasta pretty often nowadays. Thankfully, my family loves pasta as much as I do. I like to serve this dish with a side of my Honey Butter Yeast Rolls and for dessert, Homemade Rocky Road Brownies ! Advertisement Why You’ll Love This Creamy Steak and Kale Pasta Easy to Prepare : This recipe is easy, even for the novice cook. A simple sear on the steak, a quick pan sauce, and this delicious dinner is ready in no time. Customizable : Make this pasta your own by using what you have on hand. Switch out steak for chicken or shrimp, use Penne or Conchiglie (shell pasta) instead of Cavatappi, or swap the kale for fresh spinach. Crowd Pleaser : This dish is simple and impressive, making it perfect for a typical busy Monday evening or a Friday night dinner party! It Gets Better : If you’re lucky enough to have leftovers, this dish is even more delicious the next day! See my helpful tips on how to reheat properly. Helpful Tips Be sure to reserve one cup of that starchy pasta liquid before you drain your noodles. The starchy water will help to thicken and bind the sauce, create a creamy texture, and help the sauce coat the pasta. You want to ensure the skillet is super-hot before adding the steak. This will help create a delicious, crusty sear and keep the steak from stewing. Dairy-based pasta leftovers can lose their flavor and their creaminess. It’s best to reheat leftovers on the stovetop and add a little extra cream or water to help rehydrate the sauce. Advertisement Serves 6 Ingredients 16 ounces dried fettuccine 1-pound steak, such as round, skirt, or flank, cut into 1/2" pieces 2 Tablespoons garlic and cayenne infused olive oil 1 small white onion, finely chopped 4 cloves garlic, finely minced 2 cups kale or spinach, finely chopped ½ cup white cooking wine 1 cup beef stock 1 cup heavy cream (room temperature) 1 cup pasta cooking liquid 1 cup mozzarella cheese 1 cup freshly shredded Parmesan cheese 1 Tablespoon dried Italian Seasoning 1/4-1/2 teaspoon crushed red pepper flakes (optional) Salt and Pepper to taste Directions Fill a 6-quart pot with approximately 8 cups of water and 1 teaspoon salt. Bring to a boil. Add pasta noodles and cook until desired tenderness, about 10-12 minutes. Reserve 1 cup cooked pasta water. Drain. Season steak with ½ Tablespoon of Italian seasoning, salt, and pepper. In a medium skillet, sear steak on each side for approximately 2-3 minutes in 1 Tablespoon infused olive oil. Remove steak from skillet and cover with aluminum foil. Sauté onions until tender and lightly caramelized. Add in chopped kale and garlic and sauté approximately 2 minutes. Slowly add in white cooking wine and begin scraping any cooked-on bits that are stuck on the pan. Allow wine to reduce by about one-third, approximately 2-3 minutes. Add in reserved pasta water, chicken stock, and heavy cream. Bring to a low boil, then add in pasta and steak. Simmer on low heat for approximately 4-5 minutes. Gently fold in 1 cup mozzarella cheese and ½ cup of the parmesan cheese. Allow pasta to rest 5-10 minutes to allow sauce to thicken. Top with remaining Parmesan cheese. If you like this recipe, check out our other pasta favorites: Creamy Lemon Chicken Orzo Five Cheese and Italian Sausage Baked Penne Easy Orzo and Sausage Skillet How to Store Creamy Steak and Kale Pasta Store leftovers in an airtight container in the fridge for 1-2 days. Dairy-based sauces don’t typically freeze well because the sauce tends to separate and change texture, so I recommend not freezing this dish. Want to help a small family business in a big way? Click the heart at the bottom of this post and share this Creamy Steak and Kale Pasta recipe with anyone 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!

Tangy, mouthwatering, and sure to please, this Three Pepper Chicken is the perfect addition to your menu planning! Jump to recipe Last summer, my banana pepper plants produced like crazy, and I was able to preserve several pints. We really enjoy the Mississippi Roast and Mississippi Chicken recipes, which use pepperoncini peppers, but I like to change things up sometimes. This is a stunning chicken dish that is sure to impress guests, and it comes together in just a few minutes. I like to serve it with my White Cheddar Loaded Mashed Potatoes and Simple Sauteed Green Beans . Advertisement For this recipe, you’ll need: 4 Boneless, skinless chicken breasts I've made this recipe with boneless, skinless chicken thighs, and it's delicious. You could also just leg quarters or split chicken breasts. Oil I love having my Garlic and Cayenne Infused Olive Oil on hand for everyday use, and it pairs perfectly with the peppers for this dish. You could also use a neutral oil like Avocado or plain olive oil. Seasoning I kept this recipe super simple with just a good ol’ pantry staple of dried Italian Seasoning. However, oregano, thyme, and a little basil will work just fine. Black Peppercorns Freshly cracked black peppercorns give this dish a subtle earthy heat that adds a note of brightness. Ground black pepper will do, but if you can use freshly cracked, it will really enhance the dish significantly. Garlic We enjoy the fresh garlic in this recipe, but you could use 1 teaspoon of garlic powder or more to your desired taste preference. You don’t want to be heavy-handed with the garlic, though, because it can easily overpower the peppers. Banana Peppers As I mentioned, I have a lot of pickled banana peppers to use up, so that was my preference in this recipe. You could use store-bought banana peppers, but they will miss that little bit of sweetness that pickling offers. You could also use pepperoncini peppers; however, keep in mind that pepperoncini peppers can be a little spicier and have more of a sour taste when pickled. Don’t drain those peppers completely! You’ll want to reserve about ¼ cup for the baking dish. Pepperjack Cheese We love the use of freshly shredded pepperjack cheese in this dish. It adds a smooth, creamy texture to every bite. Monterey Jack or white cheddar will work as well. Helpful Tip : For your next potluck or holiday party, double the recipe and cut the chicken into 1-inch bite-sized pieces. You’ll have an affordable chicken dish that everyone will be raving about! To Make this Three Pepper Chicken: Begin by preheating the oven to 400 degrees. Place chicken into a 9x13 baking dish. Coat each chicken breast with oil. Evenly distribute Italian seasoning and cracked black pepper. Place garlic around chicken breasts. Add pickled banana peppers over chicken. Bake for approx. 35 minutes or until internal temperature reaches 165 degrees F. Top each chicken breast with pepperjack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Advertisement Serves 4 Ingredients 4 Boneless, skinless chicken breasts, approximately 1/4" thick 1 Tablespoon infused olive oil 1 teaspoon Dried Italian Seasoning 1/4 teaspoon Ground Black Pepper 4 cloves garlic, halved 1 cup pickled banana peppers, liquid reserved 1/4 cup reserved banana pepper liquid 1/2 cup freshly shredded pepper jack cheese Directions Preheat oven to 400 degrees. Place chicken in a 9x13 baking dish. Drizzle infused olive oil evenly over each piece of chicken. Evenly distribute Italian seasoning and pepper over each chicken breast. Place garlic around chicken. Add peppers on top and around the chicken. Add reserved banana pepper liquid. Bake uncovered for approximately 35 minutes or until internal temperature reaches 165 degrees. Top each chicken breast with pepper jack cheese and bake for an additional 10 minutes or until cheese is evenly melted. Did you enjoy this Three Pepper Chicken recipe? Let us know 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

These tender, mouthwatering pork chops with a creamy honey mustard sauce recipe has the perfect amount of tang and sweetness. It will make it on your monthly meal plan every month! Jump to Recipe When it comes to budget-friendly meat cuts, it’s hard to find a better deal than pork chops. I was recently able to purchase some bone-in center cut pork chops for under $2.00 (US) per pound, and I knew exactly what I planned to do with them. It had been a while since I had made any sort of pork chop recipe, and as soon as I saw these, I knew a creamy, honey mustard sauce would be fantastic. This recipe is simple enough for a busy weeknight but special enough to impress your dinner party guests! To make dinner extra special, serve with my Cheesy Au Gratin Potatoes , Sauteed Sugar Snap Peas , and homemade Honey Butter Yeast Rolls . Ingredients Needed to Make Honey Mustard Pork Chops Pork Chops For this recipe, I typically use large, bone-in pork center-cut chops that are about 1 ½ inches thick. Bone-in center pork shoulder steaks would also work. If you don’t eat pork or just aren’t a fan of it, this sauce is absolutely delicious on chicken thighs! I don’t find it necessary to brine the pork chops before cooking for this particular recipe, as the cooking time is fairly minimal, and I’ve never had tough pork chops. However, you absolutely can if you wish to do so. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Picking a wine to use for cooking doesn’t need to be stressful or break the bank. I use an extremely affordable (less than $5.00 US) sauvignon blanc, and it gets the job done. If you don’t have white wine or don’t wish to use it, a high-quality chicken or vegetable stock will do just fine. Honey I prefer to use raw, organic honey that I can easily find locally. The sweetness of the honey helps to counteract the bitter tanginess from the Dijon mustard. Dijon Mustard A distinct flavor palette of bold and tangy Dijon mustard pairs perfectly with the sweetness of the honey and the freshness of the lemon thyme used in this recipe. Half & Half This simple ingredient adds a creamy richness to the sauce without making it too heavy or too thin. It is also less likely to curdle when added to the skillet due to a higher fat content than regular milk. Seasonings Simple spices can easily amplify any dish! For this recipe, I used my fresh lemon thyme that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Advertisement How to Make Honey Mustard Pork Chops First, you’ll need a large skillet with raised edges. I use my Calphalon Stainless Steel 5-quart saucepan . Next, you’ll want to gather all of your ingredients before you start cooking. This dish comes together quickly, so you definitely want to have everything you need within arm’s reach. Use a paper towel to pat the pork chops dry. Then season each side with a little salt. Place the pan over medium-high heat. Add oil to pan and allow to heat up for a minute or two before placing the pork chops in. Fry pork chops for approximately 5 minutes on each side, then transfer them to a plate. Cover the plate loosely with foil while you prepare the sauce. Reduce the heat to low-medium and carefully add in the white wine. Add Dijon mustard, honey, and half & half. Stir well to combine. Add the seasonings and stir again to incorporate them into the sauce. Return the pork chops and any juices to the skillet. Increase heat to medium and cover. Cover and cook pork chops for approximately 10-12 minutes or until cooked through. Don't be alarmed if your pork chops are still slightly pink when cooked to an internal temperature of 165-170 degrees Fahrenheit. We prefer our pork to be fully cooked. Leave the lid on the pan and turn off the heat. Allow pork chops to rest in the sauce for about 5 minutes before serving. Helpful Tips To make a simple brine, combine 3 Tablespoons of salt, 1 Tablespoon of granulated sugar, and 6 whole black peppercorns with 3 cups warm water. Once the salt and sugar have dissolved, place the pork chops into the brine and refrigerate for at least 30 minutes or up to 4 hours. The USDA recommends cooking pork chops to an internal temperature of 145°F (63°C) and letting them rest for three minutes. If fully cooked, the meat may retain some pink coloring due to the ingredients and natural preservatives found in many pork products. If you like this recipe, check out my Grilled Pork Chops with Asian Plum Sauce ! Advertisement Ingredients 2 Tablespoons infused oil 4 Bone-in Pork Chops approximately 2 ½ - 3 pounds, 1 ½ inch thick ¼ teaspoon salt ½ cup white wine 3 Tablespoons Dijon Mustard 1/3 cup raw, organic honey 1 ½ cup half & half 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon lemon thyme ½ teaspoon ground black pepper ½ teaspoon paprika Parsley (optional) Directions Heat a large skillet over medium-high heat with 2 Tablespoons of infused oil . Pat each pork chop dry with paper towels. Season each side of each pork chop with salt. Carefully place each pork chop into a hot skillet. Fry pork chops for approximately 5-7 minutes on each side. Transfer pork chops to a plate and cover loosely with aluminum foil. Carefully add wine to skillet and use a spatula to scrap up any stuck on browned bits. Add Dijon mustard, honey, and half & half. Stir well to combine and simmer for 1 minute. Add pork chops and any juices back to the skillet and cover with sauce mixture. Cover and simmer on low-medium heat for approximately 10 minutes or until internal temperature of AT LEAST 145 has been met. Garnish with fresh parsley, if desired. Allow pork chops to rest for 3-5 minutes before serving. If you enjoyed this Honey Mustard Pork Chops recipe, please let us know by clicking the heart icon at the bottom right of the page or leaving a comment below. It’s a simple, meaningful way to help our small family business! 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 simple recipe combines the tartness of cherries with the sweetness of vanilla and the zing of fresh lemon. It’s a go-to dessert for any occasion! Jump to Recipe When I scored fresh cherries for $0.99 per pound (US) in the summer of 2023, I thought I would never find a deal as good. But luckily, the same local produce market had them on sale for $0.75 per pound (US) this year! I quickly picked up eight pounds for some FOOD PRESERVATION projects. They looked so beautiful and fresh that I really wanted to take them all. But I left behind the stocked shelves and went home to make this delicious homemade cherry vanilla cobbler. Why You’ll Love This Homemade Cherry Vanilla Cobbler Easy to Make . This recipe has about 10 minutes of hands-on time and bakes in 30 minutes. Affordable . Using budget-friendly pantry staples, you can make this sweet treat whenever the mood hits. Versatile . No cherries? No problem. Use fresh blueberries, strawberries, blackberries, or raspberries instead. Helpful Tips for Making Homemade Cherry Vanilla Cobbler Frozen Cherries . No need to thaw frozen cherries. Just increase the cooking time slightly when making the filling. Skillet Size . A 10-inch cast-iron skillet works best for this recipe, but you can adjust the size based on what you have, keeping in mind the cooking times might vary. No Cast Iron? Use a 9x9 baking dish and bake for approximately 50-60 minutes Advertisement Craving More Delicious Desserts? Strawberry Peach Crumble Raspberry Lime Cheesecake Homemade Peanut Butter Cups Strawberry Lemonade Lush Mint Chocolate Fudge Ingredients Cobbler: 1 stick unsalted butter 2 ¼ cups all-purpose flour 2 teaspoons baking powder 1 cup granulated sugar 1 teaspoon baking powder ½ teaspoon salt ½ teaspoon ground cinnamon 2 Tablespoons unsalted butter, melted ½ cup buttermilk 2 teaspoons vanilla extract 4 cups homemade cherry pie filling (or 30 ounces store-bought) Cherry Filling: 2 ½ cups fresh dark cherries, pitted 1 cup granulated sugar 1 Tablespoon cornstarch 1 Tablespoon fresh lemon juice 1 Tablespoon fresh lemon zest 2 teaspoons vanilla extract 1 stick unsalted butter 1 Tablespoon granulated sugar Directions Place 1 stick of unsalted butter in a 10-inch cast-iron skillet or a 9x13 baking dish in the oven. In a large bowl, whisk together 2 ¼ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, ½ teaspoon salt, and ¼ teaspoon ground cinnamon. Make a well in the middle of the dry ingredients. Add ½ cup buttermilk and 2 teaspoons vanilla extract. Mix well to combine. Carefully remove the skillet or baking dish from the oven. Pour the batter on top of the melted butter in the pan. Spoon the cherry pie filling evenly over the top of the batter. Place the pan back in the oven and bake for approximately 45-50 minutes or until the center is set and the top is golden. Allow the cobbler to cool for at least 15-20 minutes before serving. Looking for More Cherry Recipes? Cherry Toffee Granola Cherry Vanilla Muffins How to Store Cherry Vanilla Cobbler Store leftovers in an airtight container in the refrigerator for up to 5 days. How to Freeze and Reheat Cherry Vanilla Cobbler Store cobbler in a freezer-safe baking dish and wrap tightly in plastic wrap and foil. Store in the freezer for up to 3 months. To reheat, thaw cobbler in the refrigerator and bake at 350° for approximately 25-30 minutes or until heated through completely. Want to help a small family business in a big way? Share our recipes on social media and be sure to tag us! 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

With a powerhouse combination of lemon, herbs, and garlic in a creamy sauce, this deliciously comforting chicken and pasta dish is sure to please! Jump to Recipe We recently had a small dinner party at our home, and this is one of the pasta dishes I served. I'd actually planned on having this dish be the star of the table, but then I got nervous. I was cooking for new friends for the first time, and I began to doubt myself. I worried that the guests wouldn’t like it or think it was weird. I don’t know, man, sometimes those random negative thoughts get to me for no reason, you know? So, in a flurry of self-doubt, I made an additional pasta dish that was more on the traditional red sauce side. For a moment, I felt comfortable, but then I began to worry that all of the kids who were coming wouldn’t like either of the pastas. So, what do I do? I made a homemade three-cheese pizza . Those negative thoughts are something else, right? Y’all, I had absolutely no reason at all to worry. Everyone devoured this pasta dish in a matter of minutes! And really, why wouldn’t they? Perfectly seasoned chicken, creamy sauce, notes of lemon, and tender orzo? I mean, it’s layers of flavor, what’s not to love? This dish received great reviews (and so did I, which was nice). Advertisement For this Creamy Lemon Chicken & Orzo recipe, you’ll need: Chicken I typically use boneless, skinless chicken breasts for this recipe. The dish comes together so quickly that there really isn’t any risk of the chicken drying out. However, boneless, skinless chicken thighs are also delicious. In a pinch? A store-bought rotisserie chicken will cut the time in half. Chicken Stock I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. However, if you use store-bought stock, look for a high-quality one like Target’s store brand, Good & Gather. They have an organic chicken stock that was ranked the best-tasting store-bought version by the New York Times . Orzo Also known as risoni, it is a form of short-cut pasta shaped like a large grain of rice. Lemon Juice and Lemon Zest To ensure we’re getting that fresh lemon flavor in every bite, we are adding it wherever we can. Lemon zest contains lemon oil, which is where you’ll find the most flavor. When using the grater, you want to stop when you reach the white pith. This has a very bitter taste, and we definitely don’t want that! I typically do two scrubs against the grater, then move the fruit slightly to get more zest.   Onions and Garlic Garlic and onion both offer delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like oregano and basil are sure to add a mouthwatering goodness to every bite! For this recipe, I used my fresh herbs that I dehydrated with my Excalibur Dehydrator . If you're using fresh herbs, you’ll want to use 3 teaspoons for every teaspoon of dried. Cheese I always recommend shredding the cheese yourself rather than purchasing pre-shredded. Freshly shredded melts better because it doesn’t have the additional preservatives that keep it from caking together. White Wine Adding a little wine goes a long way! It can help to add acidity and brightness to the dish. It will also help to tenderize the meat while it cooks. Heavy Cream For that delicious, creamy consistency, you don’t want to skimp out on this ingredient. You can also add milk or omit it if you must, but the overall thickness and richness of the sauce may suffer. Advertisement Serves 6 Ingredients Marinade 2 Tablespoons water 2 Tablespoons white cooking wine 1 Tablespoon Infused Oil 10 cloves of garlic ½ teaspoon dried crushed red pepper ½ teaspoon dried basil ¼ teaspoon dried oregano 1 teaspoon onion powder 1 teaspoon salt ½ teaspoon ground black pepper Combine all ingredients in a resealable bag. Add chicken and marinate for at least 2 to 4 hours, though overnight is best for maximum flavor. Chicken & Orzo 4 boneless, skinless chicken, approximately ¼” thick and cut into 1” pieces 2 cups orzo 4 cups chicken stock ¼ cup white cooking wine 1½ cups heavy whipping cream 1 medium onion, chopped 6 cloves garlic, minced ½ teaspoon dried basil ½ teaspoon dried parsley ¼ teaspoon dried oregano ⅔ cup freshly shredded mozzarella ⅓ cup freshly grated parmesan cheese ⅓ cup freshly grated Asiago cheese ½ teaspoon salt ½ teaspoon pepper 1 Tablespoon fresh lemon juice Zest of one large lemon Directions In a small saucepan, bring 3 cups chicken stock to boil and prepare orzo according to package directions, approximately 7 minutes. In a large skillet over medium-high heat, cook chicken pieces in one teaspoon of oil until browned on all sides, and internal temperature is 165 degrees. Remove cooked chicken to a plate and set aside. Add a little more oil to the pan if needed, then sauté the onions for approximately 2 minutes or until tender. Add garlic and sauté for an additional minute or until fragrant. Deglaze pan by carefully adding white wine. Allow to simmer for approximately 2-3 minutes, scraping any brown bits on the pan. Add heavy cream, the remaining one cup of chicken stock, lemon zest, and juice to the pan. Add in the cheeses and allow them to melt while stirring constantly. Return chicken to pan. Carefully combine orzo with chicken and sauce mixture. Turn off heat and cover with lid. Let the mixture rest for approximately 5 minutes to allow the sauce to thicken. Leftovers can be stored in an airtight container in the fridge for up to 5 days. It can be so easy to let those negative thoughts, doubts, and anxieties creep into our happiness. If we’re not mindful of it and the havoc it can wreak, it can destroy parts of our life. If you struggle with this like millions of people do, I encourage you to be kind to yourself and try to reframe your thoughts. And if you suffer daily from negative thoughts, please know that help is available through your primary care physician, therapy, and through hotlines like the suicide prevention hotline (phone number 998 in the United States and Canda). You can find your country’s suicide prevention hotline here . If you enjoyed this Creamy Lemon Chicken and Orzo recipe, would you let us know in the comments below? We love hearing from you! 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

Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board. Jump to Recipe What is Maple Bacon & Onion Jam Maple Bacon and Onion jam is a wonderful blend of savory and sweet flavors, crafted by combining perfectly caramelized onions with crispy bacon, rich maple syrup, molasses, and apple cider vinegar. This unique condiment transforms into a thick, spreadable relish that boasts a smoky, salty essence complemented by the sweetness of maple and sugar. Its complex flavor profile makes it a versatile addition to a variety of dishes, elevating everything from gourmet burgers and grilled meats to simple crackers and sandwiches. Whether slathered on a toasted baguette or used as a topping for a juicy steak, this jam adds a touch of indulgence and sophistication to any meal, making it a must-try for food enthusiasts looking to enhance their culinary creations. Is Maple Bacon & Onion Jam Safe to Home Can? While this recipe has not been tested by the National Center for Home Food Preservation , it does meet their requirements for canning meat. This recipe has not been tested by the National Center for Home Food Preservation (NCHFP) or any university extension office. However, it follows their approved guidelines for canning meat. The NCHFP does not recommend canning cured meats. This is because cured meats have not been officially tested by the organization, largely due to funding limitations. They also note that cured meats may be denser than raw meat, which could slow down heat penetration during processing. In this recipe, bacon end cuts are cut into approximately 1-inch pieces. This helps prevent the meat from packing tightly in the jar, allowing heat from the pressure canner to move through the jar more effectively. The NCHFP considers canning ground beef safe, and these bacon pieces are larger and less compact than both bacon slices and ground meat. The processing times used in this recipe come directly from NCHFP guidelines for canning meat (raw pack or hot pack) in 1-inch pieces. The directions provided in this recipe call for hot packing. After cooling, a layer of hardened fat will form on top of the jar. This is normal when canning meat. The NCHFP recommends trimming as much fat as possible from meat before canning. I will leave you to decide what methods you are comfortable with. Alternative Food Preservation Methods for Maple Bacon & Onion Jam Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year. How to Serve Maple Bacon & Onion Jam Crispy bacon, caramelized onions, and a delicious blend of spices create a mouthwatering treat that can be used as a burger topping, a tasty spread on your favorite bread, or as a divine dip on your charcuterie board. Advertisement Equipment Needed for Pressure Canning Tools - You’ll need a basic canning utensil kit that has a jar lifter, a debubbler wand, and a funnel. Pressure Canner - Because meat is a low-acid food, you cannot water bath can it. You’ll need to use a pressure canner, not to be confused with a pressure cooker. These are not interchangeable! You cannot pressure can using an InstantPot. I have a 23-quart Presto Pressure Canner . I ordered an additional canning rack so that I could run a max-load of 18 pints at a time. Jars, Lids, and Rings - Of course, you’ll need jars to can the Maple Bacon and Onion Jam. I have used brand-name jars and no-name jars, and they both work just the same. Lids, however, are a very different story. Don’t go cheap when it comes to lids! Save those cheap lids for vacuum sealing or craft projects. The last thing you want is to open your canner and see your lids have failed. I’ve been there and trust me, it's not a good time. My absolute favorites are the For Jars lids , and a close runner-up is Ball brand lids . I’m not affiliated with either brand. When it comes to rings, you can use the cheap ones that come with the no-name jars as long as they are not dented, rusted, or in some other way compromised. Prepare for Canning To prepare jars for canning, I like to place my clean, room-temperature jars into my canning pot with room-temperature water. I allow my jars and water to come to the same temperature at the same time. You don’t want boiling water; you’re just heating everything up at this point. Place a clean kitchen towel on the counter space where you intend to place your hot jars once removed from the canner. If the kitchen towel is on the thin side, like a flour sack, double up your towels. Once your Maple Bacon & Onion Jam is ready for canning, carefully remove the jars from the pot using your canning jar lifter and empty the hot water back into the pot. Place the hot jars on the prepared kitchen towel and begin adding the jam to the jars. Let’s get started! Ingredients 2 pounds maple-flavored bacon, cut into 1-inch pieces 2 large onions, diced 6 cloves garlic, minced 1 cup apple cider vinegar ½ cup pure maple syrup 1 cup strong, black coffee ½ cup sugar ¼ cup molasses ¼ teaspoon all-spice ½ teaspoon chili powder ½ teaspoon pink Himalayan salt ¼ teaspoon ground black pepper Directions In a large pan over medium-high heat, cook bacon pieces until brown and crispy. Remove cooked bacon to a paper towel-lined plate and set aside. Drain bacon grease in a heat-safe jar or bacon grease saver. Add diced onion to pan with 2 tablespoons of bacon grease and sauté for approximately 12-15 minutes or until onions are tender and caramelized. Add garlic and sauté for approximately 2-3 minutes. Carefully add vinegar, maple syrup, black coffee, sugar, molasses, and spices to pan. Whisk together and scrape up any browned bits stuck to the pan. Return bacon to pan. Bring to a boil, then reduce heat to a simmer on low heat for one hour, making sure to stir often to avoid scorching. Remove pan from heat. Carefully transfer mixture to a food processor and pulse until coarsely chopped. Prepare pressure canner with water and rack, and bring to a low boil. Prepare 4-ounce canning jars by ensuring they are clean and sanitized. Place the heated jars on the prepared kitchen towel and begin adding the jam to the jars. Using a canning funnel, fill jars to the ½-inch headspace mark. Carefully, wipe the rims of the filled jars with a clean paper towel or dish towel that has been dipped in vinegar to remove any residue. Add canning lids and tighten rings with fingertips. Do not over-tighten the rings! Carefully, using a canning jar lifter, add jars to the pressure canner. Following your pressure canner’s manufacturer’s recommendations, process the jars to the recommended pressure based on your altitude for 75 minutes . What to Do After the Pressure Canning Process Once your Maple Bacon & Onion Jam has completed the processing time at the proper pressure, turn off the burner and allow the pressure to drop back down to zero. Do not remove the pressure regulator until the pressure is back to zero. Carefully remove the pressure regulator and the canning lid. Remove the lid from the canner completely. Allow the jars to rest in the pot for about 5-10 minutes. This will allow them to adjust to having the lid taken off the canner. Carefully remove the jars from the canner using your canning jar lifter and place them on the prepared kitchen towel. Allow the jars to rest on the counter for 24 hours and listen for pops of the lids (my favorite part!). Once the jars have completely cooled and rested for 24 hours, remove the rings from the jars and gently tap the center of the canning lid on each jar. If the lid pops back up, your lid did not seal properly, unfortunately. It happens! If it's just one jar, place that one in the refrigerator and use it within a couple of weeks. If it's several jars, remove all of the lids, wipe the rims of the jars with vinegar, add new lids, and reprocess them in the canner. If your jars are all sealed properly (YAY!), use soap and warm water to wipe the outside of the jars before storing. More Home Food Preservation How to Prepare for Canning Season Five Resources for Home Food Preservation Harvest Right Freeze Dryer Review Home Canned Chicken Home Canned Ground Beef Home Canned Chili Con Carne Home Canned Chicken Stock How to Store Maple Bacon & Onion Jam Label and store the jars in a dark, cool cabinet, basement, or cellar. How Long Does Maple Bacon & Onion Jam last? Properly prepared and stored, home-canned products can last about 18 months. The integrity of the seal may begin to deteriorate after that. Alternative Food Preservation Methods for Maple Bacon & Onion Jam Prepare as directed, store in the refrigerator for up to 4 weeks or the freezer for up to 1 year. 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