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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! 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 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 in 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. 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 cup 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. Scrap 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. 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!

Homemade Asian-inspired meatballs tossed in a flavorful teriyaki sauce! Jump to Recipe I've mentioned once, twice, or probably a million times by now that I love to meal prep. As a busy mom who works outside of the home, I need meals to be quick, easy, affordable, and something that my picky eaters will enjoy. Sometimes that can get a little overwhelming and boring. When I need a little something new to add to our meal rotation, I look to what is already working. In this case, meatballs. We love having meatballs subs so I got to thinking about how I could work with those basic ingredients but create something new and different. These Teriyaki Meatballs are just what I was looking for. They're tender, juicy, and full of so much flavor! I served these over a bed of white rice with lots of sauce and topped it off with homegrown, freeze-dried green onions. We were fighting for the leftovers the next day! Try them paired with my Sauteed Sugar Snap Peas or my Simple Sauteed Green Beans ! If you like this Teriyaki Meatball recipe, check out our other favorites: Homemade BBQ Meatballs Italian Meatball Sub The Best Homemade Greek Burgers To make these Teriyaki Meatballs you'll need: Ground Beef If you're using only ground beef, you’ll want to use at least an 80/20 blend to ensure the meat doesn't dry out. Overworking the meat can make the meatballs tough and dry. So, working quickly with a cold meat mixture is key to keeping all of that moisture locked in. Breadcrumbs Those random ends of bread that my kids don’t care for aren’t tossed in the trash! I keep them in a quart-sized, freezer-safe bag until I need to make breadcrumbs. I use my food processor to grind them up finely. Egg A simple egg can add moisture and a rich flavor. It will also help to bind our meat mixture together. I like to add just a splash of milk to my egg for additional richness and another moisture component, but this is completely optional. Soy Sauce A pantry staple for many Asian dishes, soy sauce adds a delicious umami flavor. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer delicious flavor and aromatic powerhouses like ginger and cumin are sure to add a flavorful spice to every bite! Cornstarch A key ingredient to thickening our sauce. Why we love these Teriyaki Meatballs: Quick and easy to make on a busy weeknight Freezer-friendly making them perfect for meal prep A delicious appetizer for game day, potlucks, and holidays. Super budget-friendly Want to make this recipe together? Watch me make Teriyaki Meatballs on YouTube! Yield: 36 Meatballs Ingredients Meatballs 2 pounds ground beef 1 Tablespoon onion powder 2 Tablespoons parsley 2 teaspoons garlic 1 teaspoon mushroom powder 1 teaspoon ground ginger ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon ground black pepper 2 teaspoons Worcestershire sauce 2 teaspoons soy sauce 2 large eggs ¾ cup breadcrumbs Sauce 1 cup soy sauce ½ cup honey ½ teaspoon mushroom powder ¼ teaspoon crushed red pepper 1 Tablespoon garlic powder 1 Tablespoon cornstarch Directions First, preheat the oven to 375 degrees. Set aside a 9x13 baking dish. Mix together all of the meatball ingredients in a large bowl. You want to use either a wooden spoon or just your fingertips to combine the ingredients gently. Don’t overwork the mixture or it won’t hold together when you form the meatballs. Next, using a small cookie scoop, begin forming meatballs. Place into baking dish. Bake for approximately 20 minutes. Then add prepared sauce to cover the meatballs and continue baking for about 15-20 more minutes. It's recommended beef be cooked to an internal temperature of at least 160 degrees. How To Freeze Teriyaki Meatballs Prepared meatballs can be stored in the refrigerator for up to 5 days or freeze them in their raw or cooked form for up to 2 months. Allow frozen meatballs to thaw prior to baking and be sure to use an internal thermometer to check for doneness. It is recommended beef be cooked to an internal temperature of at least 160 degrees. Want to help a small family business in a big way? Click that heart icon at the bottom right of this page and share this Teriyaki Meatball recipe with anyone who enjoys 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!

Tender, juicy chicken, smokey homemade barbecue sauce, and a creamy combination of mozzarella and sharp white cheddar piled onto an easy homemade crust make this pizza a fun family favorite. Take-out pizza will be a thing of the past once you try this delicious homemade version! Jump to Recipe When you love the taste and cost savings cooking at home provides it's easy to be inspired. After home canning the Best Homemade Barbecue Sauce recently, I knew I had to make a homemade pizza with it. And what goes better with barbecue sauce than juicy chicken and crispy bacon? Restaurant pizza just doesn’t even come close to this deliciousness! Making a homemade pizza almost completely from scratch may seem overwhelming but with just a little preparation, it really does come together pretty quickly. Even on the busiest of weeknights, it's easy to get dinner on the table fast by using homemade convenience items. If you aren’t quite prepared to make this pizza from scratch, don’t worry I’ll give you my best store-bought recommendations! To Make this BBQ Chicken Pizza you will need: Pizza Dough Homemade pizza dough is made up of simple pantry staples like flour, yeast, salt, and oil. Mixed with warm water for just a few minutes and with a quick rise of about 10 minutes, you can have a homemade pizza crust ready to go by the time the chicken is done cooking! If your local grocery store has fresh pizza dough available in their bakery, I highly recommend picking up a few. They freeze well and thaw pretty quickly making them great to have on hand for a quick meal. In my neck of the woods, I can find fresh dough at Publix. Aldi has refrigerated pizza dough as well, but it isn’t as fresh tasting as the one from Publix, in my opinion. If you’re really in a pinch, a Pillsbury pizza crust will be just fine. Barbecue Sauce We absolutely love my homemade barbecue sauce . It really is the BEST. It's a home-canned recipe that definitely takes a little time, but it is so worth it. My future self is always so happy for my past efforts! You can make a semi-homemade barbecue sauce in about 15 minutes and there’s no home canning required! Simple ingredients like ketchup, brown sugar, Worcestershire sauce, and a couple of spices are really all you need to make a quick and easy semi-homemade barbecue sauce. Semi-Homemade Barbecue Sauce 1 cup ketchup ¾ cup brown sugar 2 Tablespoons apple cider vinegar 1 ½ Tablespoons Worcestershire Sauce 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon ground black pepper Combine all ingredients in a small saucepan. Simmer over low-medium heat for approximately 10 minutes. We enjoy Sweet Baby Ray’s original barbecue sauce. Aldi’s store brand is extremely similar, and both are very affordable. Chicken I like to use a boneless, skinless chicken breast for pizza, but you could certainly use a couple of boneless, skinless chicken thighs. This is also a great way to use up any leftover chicken! To make things super easy, you can purchase a rotisserie chicken and shred it at home in just a couple of minutes. Red Onion Fresh red onions offer a mild tanginess and a bit of freshness that marries well with the other savory flavors. Bacon Am I the only one who thinks bacon makes everything better? Crumbly crisp bacon is a must on this savory pizza! To really speed up this process, you can purchase microwavable bacon at the grocery store. Cheese We love a blend of creamy mozzarella and sharp white cheddar cheese. However, a blend of provolone and parmesan would also be delicious. We think freshly shredded gives the best overall flavor because it doesn’t typically have the preservative coating found on store-bought shredded cheeses. A quick store-bought option is Tillamook Italian blend. It's delicious, convenient, and the ingredients are pretty clean. Let’s Make BBQ Chicken Pizza! First, you’ll want to prepare your dough. If using store-bought, just follow the package directions. If using homemade, you can follow this recipe . Next, cook the bacon until brown and crispy in a medium skillet over medium heat. Remove from skillet and place a paper towel-lined plate to allow excess oil to drain off. When cool enough to handle, break the bacon into smaller pieces. Add diced chicken breast to skillet with residual bacon grease. Cook chicken for approximately 5-7 minutes, or until cooked through and lightly browned on all sides. Remove from heat and place on a paper towel-lined plate to allow excess oil to drip off. I usually just pile the chicken on top of the bacon to avoid dirtying up another plate. I’m a rebel that way. Top prepared pizza dough with about ½ to ¾ cup of prepared barbecue sauce, circling it around the dough but leaving about a 1-inch rim of crust. Begin layering the cooked chicken and bacon pieces. Top with sliced red onion and shredded cheeses. Bake in a 400-degree oven for approximately 16-20 minutes or until the crust is golden brown and the cheese is melted. Remove from the oven and allow to cool for at least 5 minutes before cutting into slices. Allowing the pizza just a few minutes to cool will help the cheese stay intact rather than sliding off immediately. Make this recipe with me on YouTube! Ingredients 4 strips bacon, cooked and crumbled 1 large chicken breast, diced ½ teaspoon salt ¼ teaspoon ground black pepper ½ red onion, diced 1 ½ cups shredded Mozzarella cheese ½ cup freshly shredded sharp white cheddar cheese ½ - ¾ cup Homemade BBQ Sauce Homemade Pizza Dough Directions Preheat oven to 400 degrees. Prepare dough according to recipe or package directions. Over medium heat, cook bacon in a medium skillet until brown and crispy. Remove cooked bacon from skillet and place on a plate lined with paper towels. Break bacon into pieces. Add diced chicken to the hot bacon grease left in the skillet. Cook chicken for approximately 5-7 minutes or until cooked through completely. Remove chicken from skillet and add to a plate lined with paper towels. Add barbecue sauce to prepared pizza dough leaving a 1-inch rim for the crust. Top with cooked chicken, bacon pieces, and red onion slices. Top with shredded cheeses. Bake for approximately 16-20 minutes or until crust is golden brown and cheese is melted. Allow to cool 5 minutes before cutting. If you made this BBQ Chicken Pizza, we would love to know how it turned out. Let us know in the comments! 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!

This pasta is a weeknight favorite at our house! It's packed with five flavorful cheeses, delicious Italian sausage, and affordable pantry staples. I like to prep it the night before and then throw it in the oven when I'm ready. Make this recipe with me on YouTube! Serves 8 Ingredients 16 ounces Penne pasta 1 pound ground Italian sausage 6 cups spaghetti sauce 1 large onion, chopped 1 green bell pepper, chopped 6 cloves garlic, minced 3 large Roma tomatoes, diced 1 large egg 16 ounces small curd cottage cheese 1⁄2 cup heavy cream 12 ounces shredded Mozzarella cheese, divided 5 ounces freshly grated Parmesan & Asiago cheese, divided 4 ounces shredded smoked Provolone cheese, divided 1 Tablespoon dried parsley 1 Tablespoon ground black pepper 1⁄2 Tablespoon fine sea salt, plus 1 teaspoon for pasta water 1 teaspoon chili powder 2 teaspoons dried basil 2 teaspoons dried oregano Want to save this recipe for later? Pin  it! Directions Preheat oven to 375 degrees. In a large skillet over medium-high heat, cook sausage until cooked through and browned. Drain on paper towel-lined plate and set aside. In a large bowl, add dry pasta, cooled cooked sausage, and spaghetti sauce. Mix well to combine. In a medium bowl, combine egg, cottage cheese, heavy cream, half of each cheese, and spices. Gently fold cheese mixture into pasta mixture. Mixture should be liquidy to allow enough moisture for pasta to cook. Pour mixture into a 10x15 baking dish and bake uncovered for approximately 50 minutes or until pasta is cooked. Top with remaining cheese and bake an additional 5-10 minutes or until cheese is melted and bubbly. Note: This recipe freezes beautifully! You can half the mixture to make two meals from this recipe. Prepare as above, pour uncooked mixture into a freezer-safe baking pan, and cover tightly with foil. When ready to bake, thaw in the refrigerator for 24 hours and then bake uncovered as directed. Add additional cheese to the top if desired.

These Homemade Greek Burgers are tender, juicy, and packed full of aromatic herbs like oregano and rosemary. You may have had a burger, but you’ve never had a biftekia like this! This post may contain affiliate links. See disclaimer . Jump to recipe During my final years of undergrad study, it was required that I take a foreign language class. I chose Greek because it seemed fun and exciting, and it fit my schedule perfectly. So, for two whole semesters every Monday evening, I spent two hours learning Greek. Did I mention that I was the only student in the class? Talk about nerve racking! There was definitely no sliding by with the one-on-one instruction. In the end, I loved it, and I'm still so thankful I had a very patient instructor! Inspired by the delicious Greek food my instructor would sometimes bring to class, I created this delicious, mouthwatering biftekia . The fresh herbs really make this burger sing! I like to serve it with my Homemade Fried Potato Chips and Tzatziki Sauce for a fantastic Greek-inspired meal. To make The Best Homemade Greek Burgers you'll need: Ground Lamb Ground lamb can often be found in most grocery stores. It's as versatile as ground beef but offers a rich earthiness with a slightly sweet undertone. Ground Beef The ground lamb is very lean. Adding ground beef will not only help balance the flavor but it will make a juicer burger. You'll want to use at least an 80/20 blend. Eggs Eggs add moisture and a nice richness to the meat. They also act as a binder to help the patty keep its shape. Breadcrumbs I love to use freshly toasted homemade breadcrumbs in my burger and meatball recipes. The breadcrumbs not only act as a binder but will also help the meat retain its moisture. Herbs and Spices When it comes to adding flavor, the right herbs and spices are key. Garlic and onion both offer a delicious umami flavor that pairs perfectly with the savoriness of the ground beef and the richness of the ground lamb. Aromatic powerhouses like oregano, dill, and rosemary 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. Let’s Make The Best Homemade Greek Burgers! Making these burger patties is super simple and really comes together in just a few easy steps. First, you’ll need a large mixing bowl to work the meat in. Using one hand, combine the ground lamb and ground beef just slightly with your hands. You're just breaking up the large portions it likely came out of the package in. Next, add eggs, breadcrumbs, herbs, and spices. Using both hands work everything into the meat by gently folding and pressing everything together. If you’ve ever worked with fresh dough, it's the same kind of kneading concept here. You don’t want to overwork the meat mixture because it can quickly dry out. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1 Tablespoon of oil. I love my Cayenne and Garlic Infused Oil for this recipe. Allow the pan to become hot and carefully add patties until the pan is full but not overcrowded. In my 12-inch stainless steel pan I am able to fit three patties. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with your favorite toppings. We love fresh-from-the-garden spinach, creamy feta cheese, and tangy red onions. You could also top it with a delicious homemade Tzatziki Sauce ! Make this recipe with me on YouTube! Yield: 6-8 Burgers Ingredients 1-pound lean ground beef 1-pound ground lamb 2 large eggs 1/4-1/2 cup plain breadcrumbs 1 teaspoon ground black pepper 1 teaspoon dried rosemary 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon crushed red pepper flakes 1 teaspoon ground cumin 1 teaspoon dried oregano 2 teaspoons salt 1 Tablespoon dried parsley 1 Tablespoon dried dill Zest from one lemon Directions In a large bowl, mix all ingredients together until thoroughly combined. Form the patties by pinching off a small amount. You want about ¼ of a cup or about 4 to 5 ounces. Roll the meat mixture into a ball then begin flattening it with your palms. You want the patty to have about ¾ to 1-inch thickness. The patty should be close to the same width as the bun you are using. In a large skillet over medium heat, add 1-2 Tablespoon of oil. Brown each side of the patty for approximately 4 minutes or until an internal temperature of 155 is reached. Remove burgers from pan and allow to rest for a couple of minutes. Place the patty on the bun and top with spinach, feta, and diced red onions. If you enjoyed this recipe, please 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!

Homemade pizza dough and homemade pizza sauce are the delicious base for these family-favorite pizza pinwheels! Layers of pepperoni, mozzarella, and parmesan are wrapped into a delicious pinwheel shape to create an easy and delicious appetizer, snack, or quick dinner that’s fun to eat! This post may contain affiliate links. Read our disclosure policy . Jump to recipe As a busy, homeschooling mom who works outside of the home, I need meals that are quick and delicious. Oh, and they need to be as homemade as possible. If you can relate and could use a little inspiration, welcome! As I mentioned in my BBQ Chicken Pizza post , we love pizza night in our house but sometimes it can get a little ho-hum. Fortunately, homemade pizza is completely customizable! Changing up sauces and toppings is a quick and easy fix to liven things up, but another way is how pizza is presented. Pepperoni Pizza Pinwheels make pizza night fun again! Not only are these delicious pizza pinwheels cute and tasty, but they also freeze and reheat beautifully! I like to make a double recipe and store them in the freezer. When the kids are in need of a quick lunch or snack, they simply take one out and microwave it for about a minute. If you need a quick lunch for work or school, they thaw quickly and will be ready by lunchtime. Voilà! Quick, easy, delicious, and almost completely homemade. Yep, that checks all of my boxes! Ready to get started? For this Pizza Pinwheels recipe, you will need: Homemade Pizza Sauce There’s just something about a homemade pizza sauce. Maybe it’s the taste of last summer’s tomatoes, garden fresh herbs, or the hard work that went into preparing a big batch to last all year long. Whatever it is, homemade pizza sauce just can’t be beat. If you’re not a home canner yet or if you just have yet to restock, no worries! You can make a quick and easy version. If I need to make a sauce, I like to make it before I start on the dough. This way my sauce has plenty of time to cool down before I add it on to the dough. 1 6-ounce can tomato paste 1 ½ cup water 2 Tablespoons infused oil 2 teaspoons dried oregano* 2 teaspoons dried basil* 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon salt ¼ teaspoon ground black pepper ¼ teaspoon chili powder Combine all ingredients in a small saucepan and simmer over medium heat for approximately 5-7 minutes. Mix continuously until the paste begins to thin out. If you prefer a thinner sauce, add one tablespoon of water until you reach your desired preference. Allow the pizza sauce to cool to room temperature before placing onto the dough. I like to make my sauce first, then my dough so that it has plenty of time to cool down before If you need a store-bought substitution, we really liked Target’s Good & Gather Organic Pizza Sauce. * 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. Make this recipe with me on YouTube! Homemade Pizza Dough Preparing homemade pizza dough is really simple. It only takes 6 pantry staple ingredients that you likely already have on hand. If you’re using a pizza dough that’s been frozen, you’ll need to thaw it out at room temperature for a few hours before trying to roll it out. You can also use your favorite store-bought pizza dough. In a pinch, I’ve used one from Publix bakery and it was pretty good. Chive & Onion Cream Cheese Spread You may be asking yourself, is this really a necessary ingredient? The answer, probably not. But it is so worth adding! It adds a creaminess that pairs perfectly with the acidity of the pizza sauce. I love this one . Pepperoni Slices I like to get our pepperoni slices from the deli department. I find the larger slices cover more of the dough surface without popping out when I roll the dough up. I ask for the pepperoni to be sliced at 1/16 of an inch. This provides a slice that is thick enough to not tear to shreds when cut and holds up to the thickness of the dough. It’s also thin enough to get a good bang for my buck. Cheese What’s more classic on pizza than mozzarella cheese? We love the creaminess of the mozzarella paired with the tangy and nutty complexity of parmesan. I highly recommend skipping the pre-shredded varieties at the store and opting for a good quality cheese block like Tillamook, Cabot, or Organic Valley instead. Pre-shredded cheese has an anti-caking agent to help prevent it from sticking together and to preserve it. However, this anti-caking agent dries out the cheese and causes it to not melt very well. And what good is unmelted cheese on pizza? None I tell you! Yield: approximately 12 pinwheels Ingredients ½ - ¾ cup Homemade Pizza Sauce Homemade Pizza Dough Chive & Onion Cream Cheese Spread 15 Pepperoni slices, large deli cut (roughly 3 inches in diameter) 2 cups mozzarella cheese, shredded ½ cup parmesan cheese, finely shredded Directions Roll out pizza dough onto a floured sheet of parchment paper into a large rectangle shape (about 12" by 14" works best), about ¾” to 1” thickness. Using a rubber spatula, spread the onion and chive cream cheese evenly over the dough leaving a one-inch margin along the edge of one side lengthwise. Pour the pizza sauce evenly over the cream cheese. Use the rubber spatula to even the sauce out over the dough, continuing to leave a one-inch margin along the edge of one side lengthwise. Add the pepperoni slices over the pizza sauce, then evenly distribute the shredded cheeses over the pepperoni slices. Starting with the lengthwise edge without the one-inch margin, begin rolling the dough lengthwise as tightly as possible to form a log shape. Seal the edges of the dough with a little water, then wrap the rolled dough with parchment paper and place into a freezer-safe bag. Freeze the rolled dough for approximately 30 minutes or until hardened but not completely frozen through. Unwrap the dough from the parchment paper and using a serrated knife, begin cutting 1-inch rounds lengthwise until the entire dough log has been cut. Place the pinwheels on a baking sheet lined with parchment paper. Bake at 400 degrees for approximately 14-17 minutes or until the dough is golden brown and the cheese has melted. Remove from the oven and allow to rest for at least 5 minutes before serving as they will be piping hot. Freezing Instructions: These quick bites are also a crowd-pleaser at potlucks, parties, and game days. To prepare them ahead of time, simply prepare as directed but leave it whole and freeze it. Remove from the freezer and allow it to thaw at room temperature for about an hour or until you can cut through the dough with a serrated knife into 1-inch rounds. Bake as directed. To freeze prepared Pepperoni Pizza Pinwheels, store in a gallon-sized freezer-safe bag for up to 2 months. To reheat, place in microwave and heat for 1-2 minutes or until heated through or place on a parchment line baking sheet and bake in a 350-degree oven for approximately 15 minutes or until heated through. If you made these delicious Pepperoni Pizza Pinwheels let us know in the comments below what your favorite pizza toppings are. We love to hear 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!

These Baked Chicken Taquitos are tortillas filled with seasoned chicken, a creamy mix of sharp cheddar cheese and sour cream, and zesty Salsa Verde and baked until crispy. Jump to recipe You may have noticed from previous recipe posts like my Spicy Stuffed Bell Peppers , Pepperoni Pizza Pinwheels , and Buttermilk Mixed Berry Waffles , that I’m a huge fan of recipes that can be made ahead of time and freeze beautifully. Meal prep is fast, convenient, and affordable. My future self is always so very grateful for my past self’s efforts! We’re busy around here, so sometimes we need a meal that we can just reheat quickly without sacrificing taste and quality. Simple ingredients turn into one of our favorites for lunchtime or as just a quick snack. This recipe makes forty taquitos so they’re the perfect addition to any potluck table or as an appetizer on game day. Delicious and ooey-gooey, they’ll keep you coming back for more! Ingredients needed to make Baked Chicken Taquitos: Chicken I like to use boneless, skinless chicken thighs for this recipe because they don’t dry out as easily as chicken breasts. They also tend to thaw a little quicker in the refrigerator. To make life simpler, you could always opt to purchase a rotisserie chicken. Many supermarkets even sell rotisserie chicken pre-shredded. You'll need approximately 4 cups of shredded chicken for this recipe. Tortillas We are a house divided when it comes to tortillas. A couple of us love the soft flour ones and a couple of us love the crunch of the corn ones. I typically make both types to please everyone. However, you can certainly pick your favorite! Spices When it comes to adding flavor, the right herbs and spices are key. Aromatic powerhouses like cilantro and cumin are sure to add a mouthwatering goodness to every bite! Cream Cheese & Sour Cream Both offer a creamy tang that pairs perfectly with the spices and Salsa Verde. Salsa Verde Also known as Tomatillo Salsa, Salsa Verde is made from tart tomatillos, jalapenos, onions, garlic, cilantro, and lime juice. Salsa Rojo (Red Salsa) is also delicious but is made with tomatoes rather than tomatillos. Cheese We love extra sharp white cheddar cheese, however, pepper jack or Monterey jack would also be delicious! Making Baked Chicken Taquitos is easy! You’ll need cooked chicken for this recipe. If your chicken is raw, go ahead and bake it at 400 degrees for about 25-30 minutes or until an internal temperature of 165 degrees has been reached. Add cooked and shredded chicken to a large mixing bowl. Combine cream cheese, sour cream, Salsa Verde, and spices with the chicken. Fold in shredded cheese. Begin softening tortillas by warming them in the microwave for about 10 seconds or in a skillet on the stove until warm. Spoon 2-3 tablespoons of the chicken mixture into warmed tortilla and roll tightly. Place the rolled tortilla seam side down on a baking sheet lined with parchment paper. Lightly coat the tops of the rolled tortillas with a neutral-tasting cooking oil, such as olive oil or avocado oil. Bake at 400 degrees for approximately 13-15 minutes or until the tortillas are golden brown. How to Fry Chicken Taquitos Heat 1-2 inches of oil in a medium skillet over medium heat. Carefully place a few prepared taquitos in the pan. Do not overcrowd the pan. Fry for a few seconds on each side or until golden brown and crispy. Remove taquitos from the skillet and place on a plate lined with paper towels to capture any excess oil. Serve warm. How to Freeze Chicken Taquitos for a Party or Potluck If I’m preparing these chicken taquitos for a party or potluck, I prefer to store them prepared but unbaked in a freezer-safe bag or container. When I’m ready to cook them, I remove them from the freezer bag and place them on a baking sheet lined with parchment paper, and bake at 400 degrees for about 18-22 minutes. They’ll take just a few minutes longer since they're frozen. How to Freeze Baked Chicken Taquitos for Meal Prep When I’m making these for my family to have as a quick lunch or snack, I bake them as directed and store them in a freezer-safe bag or container. To reheat, microwave frozen, fully cooked taquito for approximately 2 ½ to 3 minutes or until heated through. Make this recipe with me on YouTube! Yield: 40 Taquitos Ingredients 4 cups boneless, skinless chicken thighs, cooked and shredded 8 ounces cream cheese 8 ounces extra sharp cheddar cheese, shredded 1 cup sour cream 2 cups Salsa Verde 2 teaspoons garlic powder 2 teaspoons cilantro 2 teaspoons paprika 2 teaspoons chili powder 1 ½ teaspoons cumin 1 teaspoon onion powder 1 teaspoon salt 20 six-inch flour tortillas 20 six-inch corn tortillas Directions Preheat oven to 400 degrees. In a large bowl, combine cooked shredded chicken, cream cheese, sour cream, Salsa Verde, and spices. Fold in shredded cheese. Working in small batches, soften tortillas by warming them in the microwave for about 10 seconds or in a skillet until warmed through. Using a 1-inch cookie scoop, spoon 2-3 tablespoons of the chicken mixture onto a tortilla. Wrap the tortilla tightly and seal with the water and cornstarch mixture to help hold the seal. Lightly brush or spray olive oil over the tops. Place wrapped tortillas seam-side down on a prepared baking sheet and bake for approximately 15 minutes. These crispy taquitos pair perfectly with my Homemade Nacho Cheese Sauce ! Did you enjoy this Baked Chicken Taquitos recipe? Let us know in the comments! 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!

Summertime never tasted so good! These Peach Butter Waffles are made with home canned peach butter, homemade peach extract, and fresh sliced peaches. Crispy on the outside and light on the inside, this just might become your new favorite breakfast! Jump to recipe We love homemade breakfasts in our house. That may have been just slightly apparent if you’ve checked out our favorites like Baked Blueberry Doughnuts or Double Chocolate Orange Zucchini Muffins . If you’re hosting a brunch, be sure to add a couple of favorite savory dishes like Crustless Farmer’s Breakfast Quiche and The Easiest Ham & Cheese Breakfast Casserole . Waffles are one of my favorite items to meal prep because they freeze and reheat so well. Our kids are able to pop them into the microwave or toaster oven and have a delicious, homemade breakfast in just a matter of minutes. And if you enjoy having breakfast for dinner, these waffles make a fantastic addition! For this Peach Butter Waffles recipe, you’ll need: Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Baking Powder and Baking Soda We want our waffles to be super fluffy and having both leavening agents will do the job. Eggs, Salt, and Brown Sugar All completely necessary to flavor and bind our dry ingredients. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda, which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, be aware that the batter may not be as thick as if you used actual buttermilk. The tangy flavor of buttermilk also pairs perfectly with the sweetness of the peaches. Homemade Peach Butter If you’re a home canner, you know that working with fresh peaches can be a long and lengthy process. You’ll also know that it's entirely worth it! Homemade Peach Butter is a velvety, sweet almost pourable topping that is often used as a spread on biscuits, rolls, or just about anything. It isn’t a “spread” like jam, jelly, or preservatives. Peach Butter has a smooth consistency like you would find in apple butter. You can find peach butter online by looking for brands like Fowl’s Farm Market on Etsy or checking with your local produce markets. Butter We love the richness real butter adds to baked goods, but you can certainly replace the butter with a neutral oil like olive oil or avocado oil. For this recipe, you’ll need about ¼ cup plus 2 Tablespoons of oil. Peach Extract I love making my own homemade baking extracts . I enjoy experimenting with various flavors, especially ones that aren’t often found online or in grocery stores. If you don’t have peach extract on hand, a high-quality vanilla extract will do just fine. Make this recipe with me on YouTube! Ingredients 2 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon baking soda 1⁄4 teaspoon salt 1 stick butter, melted 1⁄4 cup brown sugar 2 large eggs 1 cup buttermilk 1⁄2 cup Homemade Peach Butter 1 Tablespoon Homemade Peach Extract 1 large fresh peach, diced Directions Preheat waffle iron according to desired settings or manufacturer recommendations. The short version of making almost any pancake, waffle, or baked good is to combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there is actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. In a large bowl, combine butter and brown sugar. Add eggs, beating well after each addition. Add the peach butter, and buttermilk. Mix well. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Add dry ingredients one 1/2 cup at a time to wet ingredients and stir until well combined. Gently fold diced fresh peaches into the batter. Allow the batter to rest for about 10-15 minutes. This step really is the secret to getting fluffy waffles! During this rest period, the flour is able to fully absorb the liquid which helps to provide a better rise. Spray waffle iron griddle with non-stick spray. Carefully add approximately 1⁄4 cup of batter to waffle iron (or follow your waffle iron’s manufacturer recommendations). I have this waffle maker and I use about ¼ cup per section. Cook until waffles are cooked through and are lightly golden brown and are slightly crispy. Serve with additional peach butter or other favorite toppings. If you loved this recipe, we want to know! Share your thoughts with us in the comments down 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!

This hearty breakfast casserole is packed full of savory ham, sautéed onions, sharp cheddar cheese, fresh eggs and a secret ingredient that adds a tasty crunch! Jump to Recipe This really is the easiest Ham and Cheese Breakfast Casserole, and it's one of our breakfast favorites. We often use leftover holiday ham to make it which makes it extra special. The prep time for this breakfast casserole is only about 5-10 minutes, and the baking time is around 40 minutes, making this an easy meal to get started then move on to taking care of the kids, doing morning chores, or getting ready for work or school. It can be difficult to come up with new and exciting dinner ideas. While making the same tried and true dishes can be easy, it can also cause us to get into a dinner planning rut. One way I try to switch things up is by having breakfast for dinner. This dish has saved me a few times on a busy weeknight! Be sure to serve this savory dish with a sweet treat like Buttermilk Mixed Berry Waffles or Buttermilk Chocolate Chip Pancakes for a perfect pairing! To Make The Easiest Ham and Cheese Breakfast Casserole you will need: Ham As I mentioned, we usually use our leftover holiday ham to make this recipe but for times when I don’t have any available, a store-bought package will do just fine. We prefer the larger cubed pieces of ham because they don’t get lost in the eggs like the smaller diced pieces do. Onion For this recipe, I do the chop and drop method, meaning I don’t sauté the onions before adding them to the egg mixture. They will soften during the baking process, but we enjoy that tangy, subtle crunch they provide among the softness of the eggs and ham. Eggs Fresh eggs are everything in this recipe so if you have eggs that have been hanging out in your fridge for a while, this is not the time to use them (or at all!). Large eggs are what I use for this recipe but if your eggs are on the smaller side, you’ll probably want to double the number used or at least use a few extra. Milk Milk helps the eggs to become fluffy and creamy. If you don’t have milk on hand, you can simply use water. The eggs will be less fluffy and creamy, but it will get the job done. Sharp Cheddar Cheese A good sharp cheddar cheese is our absolute favorite type of cheese. We enjoy it by itself as a quick snack or with savory dishes like this one. A sharp cheese has a bold, tangy flavor that pairs perfectly with the creaminess of the eggs and the saltiness of the ham. Saltine Crackers Our secret ingredient that will add texture, crunch, and a delicious crispy crust on our casserole! Saltine crackers will help to bulk up the casserole as well as help everything bind together. You can use salted or unsalted here. I typically use salted, so I have omitted the use of additional salt in the recipe. Make this with me on YouTube! Let’s Make The Easiest Ham and Cheese Breakfast Casserole! To start, preheat the oven to 350 degrees. In a large bowl, whisk together eggs and milk until the eggs are lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese. Mix gently to combine. Pour mixture into a lightly greased 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. This hearty breakfast casserole is the first recipe my daughters were able to put together by themselves. It's a family favorite and fits the bill for an easy holiday breakfast or a potluck brunch. The best part is that it requires minimal ingredients that are typically budget-friendly, pantry staples. The beauty of this recipe is the versatility of ingredients so feel free to mix it up with your favorites! Yield: 8-10 Servings Ingredients: 32 ounces cubed ham 1 medium onion, diced 8 large eggs 1 cup milk 2 tablespoons butter, melted 2 ½ cups sharp cheddar cheese, shredded 1 teaspoon pepper ½ teaspoon garlic powder 1 ½ cups or approximately 25-30 saltine crackers, crushed Directions: Preheat oven to 350 degrees. Prepare a 9x13 baking dish by spraying lightly with non-stick spray or by buttering the bottom and edges of the dish. In a large mixing bowl, whisk milk and eggs until lightly beaten. Add ham, onions, butter, spices, and two cups of shredded cheese to egg mixture. Mix gently to combine. Pour mixture into a prepared 9x13 baking dish. Top mixture with crushed saltine crackers. Bake for approximately 40 minutes or until eggs are cooked through completely. Remove from oven and top with remaining half cup of cheese. Bake for an additional 5 minutes or until the cheese has melted completely. We want to hear from you! Let us know what you think about this recipe 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!

Light and fluffy buttermilk chocolate chip pancakes will be a new family favorite for breakfast or anytime! Jump to recipe Like my Buttermilk Mixed Berry Waffles recipe, buttermilk pancakes are something I've made for my daughters since they were toddlers. When they were young, I would make the pancakes “silver dollar-sized” and freeze any leftovers. It was a great way for this busy and exhausted college mom to have a fun, healthy breakfast ready to go. Now that the girls are older, I make these light and fluffy pancakes larger, but they're still fun and readily available! The use of budget-friendly pantry staples makes having homemade pancakes on hand no problem! Plus, a lot of the ingredients can be used in other breakfast favorites like Banana Walnut Muffins and Peach Butter Waffles . And don’t forget our favorite doughnut recipes like Baked Apple Cider Doughnuts and Honey Lemon Cake Doughnuts ! If you have young ones that could really use the extra protein, baked goods like these are great way to add it in. Just add a scoop (or about 3 tablespoons) of your favorite protein powder to the dry ingredients listed in the directions down below. Here’s what you’ll need to make these Buttermilk Chocolate Chip Pancakes Flour I used organic, unbleached all-purpose flour for this recipe, but you could certainly use a gluten-free option. To ensure accurate flour measurements, use a spoon to add the flour to your measuring cup and level it off with a flat edge, like the back of a butterknife. Buttermilk Do not skimp out on this ingredient! Buttermilk has been found to activate baking soda which produces the gas to make dough or batter rise. If you use regular milk or even the DIY trick of adding vinegar or lemon juice to regular milk, your final product will likely not be as thick and fluffy. Eggs, Sugar, and Salt All completely necessary to flavor and bind our dry ingredients. Vanilla Extract I love using my homemade vanilla extract in baking recipes. If using a store-bought option, try to choose one that is of the highest quality. Making your own vanilla extract is super easy! You’ll just need one cup of vodka or spiced rum that's at least 80 proof and 6 vanilla beans. Add your alcohol preference to an eight-ounce jar then add in the vanilla beans. Secure a lid on your jar and store in a cool, dark cabinet for at least 8 weeks. Give the jar a good shake about once a week. The longer, the better in my opinion. You can check out my other homemade extract recipes here . Baking Powder and Baking Soda Yep, I use both baking powder and baking soda for our pancakes. We’re going for extra fluffy pancakes here! Chocolate Chips My girls always request to have mini chocolate chips in their pancakes and waffles. Normally I wouldn’t offer up chocolate for breakfast but because this is such a small amount and the other ingredients are pretty clean, I don’t mind giving them this sweet treat for breakfast every so often. You can absolutely leave them out or add in your favorite diced fruits. Make this with me on YouTube! Making homemade Buttermilk Chocolate Chip Pancakes is easy! The short version of making almost any pancake, waffle, or baked good is: combine wet ingredients in one bowl, combine dry ingredients in another bowl, add the dry ingredients to the wet ingredients and stir well. It may seem unnecessary to dirty up so many bowls, but there's actually some pretty cool science that happens when we separate the ingredients like this. When we use leavening agents, also known as aeration agents, like baking powder or baking soda, we want to make sure they are being dispersed evenly. This helps to ensure an even rise and consistency in flavor. So, let’s get to it! First, combine eggs, vanilla extract, buttermilk, and oil in a large bowl. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by about a ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 10-15 minutes. This step really is the secret to getting fluffy pancakes! During this rest period, the flour is able to fully absorb the liquid which helps to provide a smooth texture and a better rise. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. After about 30-40 seconds, sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. Ingredients 4 cups all-purpose flour 3 teaspoons sugar 1 Tablespoon baking powder 2 teaspoons baking soda ½ teaspoon salt 4 large eggs, lightly beaten 2 teaspoons vanilla extract 3 ½ cups buttermilk ½ cup + 1 Tablespoon vegetable oil 1 1/3 cup mini chocolate chips Directions In a large bowl, combine eggs, vanilla extract, buttermilk, and oil. In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Combine dry ingredients to wet ingredients by ½ cupful at a time. Stir well to combine. The batter should be thick but still a pourable consistency. If your batter is too runny, add a tablespoon of flour and mix. Allow batter to rest covered at room temperature for approximately 30 minutes. In a large skillet over medium-high heat, add one tablespoon of oil. When skillet is hot, pour batter by ¼ cupful onto skillet. Sprinkle each pancake with two teaspoons of mini chocolate chips. Flip pancakes when bubbles form and edges begin to harden. Cook until the second side is golden brown. How to Freeze Buttermilk Chocolate Chip Pancakes: Option 1 : Allow pancakes to cool completely. Layer pancakes onto wax paper and wrap up the ends of the paper. Store in a gallon sized freezer bag in the freezer for up to 2 months. Option 2 : Allow pancakes to cool completely. Place pancakes in a single layer on a parchment-lined baking sheet. Flash freeze for at least 30 minutes. Remove and place into freezer safe bag or container. To reheat, warm pancakes in the microwave in a single layer for 2 -2 ½ minutes. 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 . 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 to 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. Make this dish with me on YouTube! 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!

This post may contain affiliate links. Read our disclosure policy . My friends, we have had a week of fantastic autumn-like weather and I took full advantage of it. Here in the south, we are currently experiencing “Fake Fall” and soon we’ll be in “Second Summer”. Both of which are “Crock-pot Season” at my house, so I’m not mad at it, you know? After canning my Balsamic Vinegar Onions the other day, I knew I wanted to try them out with some beef tips in my slow cooker. Since I was trying out this new recipe, I wanted to keep it simple so that I could see if I needed to improve my seasonings in the onions. Now, when I say simple, I mean super-duper simple. I literally used 3 ingredients and the result was nothing short of absolutely incredible! I served the beef tips with homemade mashed potatoes and roasted broccoli, but you could serve this over rice or noodles. Or make it into a mouth-watering sandwich with Provolone cheese on some Hawaiian Rolls that will be perfect for any party! You really can’t go wrong. It seems like there’s a new must-have something or another that pops up in my social media feed every day. It can be easy to forget the tried-and-true gadgets and appliances that sit in our cabinets. Whether you’re cooking for a large family or just one or two, slow cookers come in a variety of sizes and price points making them perfect for any household. They also use less energy than conventional ovens and are my not-so-secret weapon to keeping my kitchen from feeling like the surface of the sun during the summer. Not to mention, the slow cooker gets the job done when it comes to tenderizing meat and distributing flavor. Ingredients 1 ½ pounds beef tips 1-pint Balsamic Vinegar Onions ( recipe here ) 1 stick butter Directions Throw all of this goodness into the slow cooker, cover, and cook on LOW setting for 6-8 hours or on HIGH for 4-6 hours. 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!