Seafood can be pretty intimidating to cook at home. Get it right, and it’s absolutely delicious. But get it wrong…and…well….yikes.

There was definitely a time when I wouldn’t even attempt to cook fish at home. We really only ever ate seafood if we went out to eat when I was growing up, so it wasn’t something I was really comfortable with. That all changed, though, when I met my husband. He grew up Catholic, and eating fish on Fridays during Lent was very much a tradition for him.

I found this method online, and I’ve never looked back. It’s SO simple! You can change up the seasoning how ever you want, which makes it even better in my book! Sometimes I marinate my salmon, like for these amazing Cooked Salmon Poke Bowls. Sometimes I sprinkle them with a little salt, some lemon zest, and minced garlic. And sometimes, I use the spice mix in this recipe…but to be honest, this post is ALL about the method!

Tips and Frequently Asked Questions:

-Should I buy a large piece of salmon and cut it up, or should I buy smaller pieces? That is fully up to you! I like to make a LOT of salmon at once so that I can make our favorite Salmon Salad with the leftovers, so I generally buy a very large fillet and trim it into smaller (1 1/2 – 2 inches wide) fillets. But you do what works best for your situation!

–Should I leave the skin on or remove it before baking? This is another personal preference situation. I prefer to leave the skin on, mostly because I find it’s easier to remove the skin after the salmon has been baked. Simply take a spatula or turner and push it between the meat and the skin. I also leave the skin on because I prefer to handle the raw fish as little as possible to keep it from breaking down. We live in small town Indiana, so the salmon I have access to at the super market is never super off-the-boat fresh, and tends to become mushy if it’s handled too much.

–What is the white slimy stuff that comes out of the fish while cooking it? Is it safe to eat? The white stuff that appears on salmon while it’s cooking is a protein that is naturally in the fish called albumin. I’ve read that if you heat the fish slowly it helps prevent the albumin from becoming visible, but this hasn’t been my experience. It doesn’t look great, but it’s perfectly harmless and flavorless, and totally safe to eat. If it grosses you out, gently scrape it off! It’s what I generally do.

–Do I bake the salmon for the same amount of time if I have a gas oven? We recently moved into a house with a gas range, and while I LOVE cooking on it, baking in the oven has proven a little tricky. Depending on your oven, I would recommend a slightly longer baking time. I usually end up pulling mine out of the oven at about the 30 minute mark.

–What are some other ways I can season the salmon before baking it? There are tons of easy seasoning mixes out there, or you can create your own. Sometimes I like to give it an Asian flare and marinate it, like when I make these Cooked Salmon Poke Bowls. Other times, I’ll use my garlic press to press a couple of cloves of garlic and mix that with some kosher salt and the zest of a lemon, then spread that over the fish. Other times I’ll take the easy way out and use a healthy coating of my favorite Lakeshore Drive Seasoning from The Spice House (this is not a paid promotion!! I just love this stuff!).

–What can I do with leftover salmon? Salmon leftovers never last long in my house because my family is obsessed with this Salmon Salad. You could also make this Prosciutto and Asparagus Pasta, using chunks of salmon instead of the prosciutto. You’ll just need to adjust the salt level. Or, you can make Grandma’s Salmon Patties from my bff Liz over at The Farmwife Cooks. Leftovers don’t have to be boring!

Ingredients Needed For Never Fail Baked Salmon:

• Salmon Fillets, 1 1/2-2 inches wide
• Olive Oil
• Paprika
• Garlic Powder
• Onion Powder
• Kosher Salt
• Pepper

How to Make Never Fail Baked Salmon:

Line a baking sheet (like this one!) with aluminum foil. Drizzle a little olive oil on the foil and spread it around with a brush or your fingers to create a non-stick surface.

In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Gently pat the salmon filets dry with a paper towel and space evenly on the prepared baking sheet. Drizzle the salmon with a little olive oil and spread it around on the fish. Season the fish evenly and generously with the spice mix.

Place the baking sheet in a cold oven. Set the oven to 400 degrees and set your timer for 20 minutes. Walk away and enjoy a glass of wine, have a dance party, or cook up some sides. Or all of the above. When the timer goes off, you’ll have perfectly flakey, delicious salmon. If you prefer your salmon well-done (I won’t judge you, I promise), leave it in the oven for about 5 more minutes.

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Never Fail Baked Salmon

Don't be intimated by cooking fish at home! This easy Never Fail Baked Salmon will have you serving up a healthy meal like a pro in under 30 minutes!

Course Main Course

Cuisine American

Keyword 30 Minute Meals, Baked Salmon, easy dinner, Easy Lunch, Healthy, Lenten recipes, Pescatarian, salmon

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• Salmon Fillet any amount, cut into 1 1/2-2 inch wide pieces
• 2 tsp Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1/2 tsp Pepper
• 1 Tbso Olive Oil
• Lemon Wedges, optional

Instructions

• Prepare a baking sheet by lining it with aluminum foil. Drizzle a little olive oil on the foil and spread it around to grease the pan.
• Cut salmon into 1 1/2 to 2 inch wide fillets. Place fillets on the baking sheet and drizzle with a little olive oil.
• In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Sprinkle seasoning mix over the fish, making sure to coat it evenly and generously.
• Place the salmon into the oven. Turn the oven on to 400 degrees and set a timer for 20 minutes.
• Serve with a squeeze of lemon, if desired.

The post Never Fail Baked Salmon appeared first on The Crossroads Cook.

I’m telling you friends, if you want to experience the ultimate in comfort food, ask a Dutch grandma or mom to make you dinner. They definitely know their way around some amazing, stick to your ribs meals that make you feel like you’re being wrapped in a warm hug.

Hachee, or Stewed Beef, is one of those recipes Dutch mamas and grandmas (or omas!) have been perfecting for hundreds of years. Literally. It has its roots in the middle ages as a way to use up leftover cuts of beef, and is traditionally served with Rode Kool Met Appeltjes (red cabbage with apples) and mashed potatoes. It’s also super yummy over French Fries!

This recipe is another one that comes straight from the kitchen of Maria (aka Mama Maria, aka my wonderful Dutch Mother-in-Law). The flavor of this beef is so layered and complex, yet it is totally easy to make. It just takes a little time! Let’s get to it, shall we?

Tips for Making Hachee

-You can really use any cut of beef that stands up to a long cooking time with this recipe. I tend to either use chuck roast or stew meat.

-If you can’t find marjoram, oregano is a fine substitute.

-Though I suggest using apple cider vinegar in this (especially if you are making cabbage to go along with it), you can totally use white vinegar if you want. Or red wine vinegar. Or white wine vinegar. Whatever you have on hand that floats your boat!

-I like sticking the whole cloves in a chunk of onion so that they are easier to find and fish out at the end.

-You can either leave the meat in chunks or give it a good stir to sort of shred it at the end. We prefer more broken apart or shredded, but that’s personal preference.

Looking for More Great Dutch Recipes? Try one of These!

–Rode Kool met Appeltjes (Red Cabbage with Apples)
–Erwtensoep (Snert, or Split Pea Soup)
–Hutspot (Mashed Potatoes with Carrots and Onion)
–Pannenkoeken (Dutch Pancakes)
–Saucijenbroodjes (Dutch “Sausage” Rolls)
–Mama Maria’s Dutch Style Green Beans

How to Make Hachee, or Dutch Stewed Beef

Cut your meat into small chunks, about 1 inch or so. Add the butter and olive oil to a large pan with a heavy bottom, such as a Dutch Oven, and heat over medium-high heat. Brown the meat in the butter/oil mixture, working in batches so the pan stays hot and everything browns evenly. Add the onions and sauté until they are slightly golden brown, then deglaze with the vinegar, making sure to scrape the bottom of the pan to get all of the brown bits off of the bottom of the pan.

Next, add in the water, bouillon cube, and the spices. Cover and let cook for about two hours, until the meat is tender. Remove the bay leaves and cloves. If you prefer the meat to be left in bigger pieces, remove it to a plate. If you prefer it more shredded, leave it in the pan.

Make a slurry with a little flour and water, and add it to the pan to thicken. Tastes for seasoning (salt, pepper, vinegar). If you removed the beef, add it back in. Serve with Rode Kool and mashed potatoes, or over fries.

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Hachee – Dutch Stewed Beef

A classic Dutch dish that has been around for centuries, Hachee (or stewed beef) is full of mouth watering flavor and soul warming comfort!

Course Main

Cuisine Dutch

Keyword comfort food, Dutch Cuisine, Dutch Food, Slow Cooked Food, Stew Meat, Stewed Beef

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Servings 6 People

Author Meagan – The Crossroads Cook

Ingredients

• 2 lbs Beef, such as stew meat or chuck roast
• 1/2 Tbsp Butter
• 1/2 Tbsp Olive Oil
• 2 Medium Onions, sliced or diced
• 1 Bouillon Cube, Vegetable or Beef
• 3 Bay Leaves
• 3 Whole Cloves
• 2 tsp Dried Marjoram
• 2-3 Tbsp Apple Cider Vinegar
• 1 Tbsp All Purpose Flour
• 4 Cups Water, approximately
• Salt and Pepper, to taste

Instructions

• Cut beef in to 1 inch cubes. Season with salt and pepper.
• In a deep, heavy bottomed pan (such as a Dutch Oven), heat the butter and oil, and brown the meat on all sides. Work in batches if necessary.
• Once all of the meat is browned, return it all to the pan and add in the onion and sauté until the onion is golden brown.
• Add the vinegar, scraping the bottom of the pan to pick up any brown bits. Add enough water to cover the meat. Add in the bouillon cube and the rest of the herbs and spices.
• Cover and simmer on low/medium for around to hours, until the meat is very tender.
• Once the meat is cooked, stir in the flour and cook a little longer (15 minutes or so) to thicken. Check for seasoning. Add more salt, pepper, or vinegar as needed. Remove the cloves and bay leaves.
• Serve with Rode Kool (braised red cabbage with apples) and mashed potatoes, or over rice or french fries.

The post Hachee – Dutch Stewed Beef appeared first on The Crossroads Cook.

Mmmm. Gnocchi. Little pillows of fluffy, potato-y goodness. Combine them with almost any sauce, throw a little grated parm on those bad boys, and I’m sold…especially if it’s cold outside and I’m needing something filling and hearty in my life.

This Gnocchi with Sausage and Spinach is one of the first recipes I turn to as soon as the temperatures start dropping. It’s so unbelievably easy, so quick, and everyone always asks for seconds. And that simple sauce? We’re talking lick-your-plate good here. What? Don’t act like you haven’t done it! I totally do every time I make this! There ain’t no shame in my game.

Tips and Tricks

-If you’re into kale, this recipe is perfect for it. Just switch out the spinach. I personally prefer baby kale because it’s so much more tender and mild, but it can be hard to find in my neck of the woods. I highly recommend trying it if you can find it!

-Feel free to switch out the sausage! If you like things with more heat, go for Mild or Hot Italian Sausage rather than sweet.

-If you have sausage left over, either freeze it for later, or make one of my other favorite pasta dishes, try this Chicken and Sausage Pasta!

-Cooking with white wine tip: I like to cook with Pinot Grigio, especially if I’m using it in an Italian dish. You could also go with Sauvignon Blanc. Both are fine and easy to find. I would avoid cooking with Chardonnay (unless it’s unoaked) as most of those are way to oaky/creamy to work well in recipes like this one. And definitely don’t use a sweet white wine, such as Moscato.

-Not a white wine drinker and don’t cook with it enough to warrant opening a whole bottle just for one recipe? I like to keep the little mini-bottles (187 mL) in my pantry. You can find them in most grocery stores and they usually come in 4-packs.

How to Make Gnocchi with Sausage and Spinach

Start off by getting a large pot of well-salted water boiling for your gnocchi. It cooks really fast, so you’ll want to have your water ready and waiting for you when you’re ready for it.

In a large skillet, heat the olive oil and add the red pepper flakes and diced onion. Season with some salt and pepper and sauté until it starts to turn translucent. Add the garlic and sauté for a few more seconds. Next, slice open the sausage casings and add it in small chunks; you’ll want the pieces of sausage to be no bigger than a single gnocchi. Let the sausage brown.

Once the sausage has some good color on it, add in the white wine, scraping the bottom of the pan to get up any brown bits. Trust me, you want those! That’s flavor right there friends! Continue cooking until most of the liquid has evaporated out of the pan, then add the chicken stock.

While that’s cooking, add the gnocchi to the pot of boiling water. Keep a close eye on it! As soon as those babies start to float to the top, use a slotted spoon to scoop them out and into the skillet. It’s ok if they’re slightly underdone since they’ll continue to cook in the sauce. Give everything a good stir to combine. If it looks a little dry, add a little bit of the cooking water from the gnocchi. Stir in the spinach and allow it to wilt.

Remove from the heat and top with some grated parmigiana. Scoop yourself up a big bowl, pour a glass of wine, curl up on the couch, and ENJOY!

Looking for More Great Pasta Recipes? Try one of these!

Crock Pot Chicken Pasta with Creamy Tomato Sauce

Summer Vegetable Angel Hair Pasta

Prosciutto and Asparagus Pasta

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Gnocchi with Sausage and Spinach

Get dinner on the table in under 30 minutes with this super easy meal that looks like (and tastes like!) it came straight from your favorite Italian restaurant!

Course Main

Cuisine Italian

Keyword 30 Minute Meals, Baby Kale, easy dinner, Gnocchi, Italian Sausage, Kale, Spinach

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan – The Crossroads Cook

Ingredients

• 1 (16 oz) Package Gnocchi
• 1 Tbsp Olive Oil
• 1/2 Onion, diced
• 3 Cloves Garlic, minced
• 3 Links Sweet or Hot Italian Sausage, casing removed
• 1/4 tsp Crushed Red Pepper Flakes
• 1/4 Cup White Wine
• 1/2 Cup Chicken Broth
• 2 Cups Fresh Spinach
• Salt and Pepper, to taste
• 1/4 Cup Parmesan Cheese

Instructions

• Heat salted water in a large pot to boiling.
• In a large skillet, heat the oil, and sauté the onion until it softens, Add the garlic and sauté for another minute or so, until it becomes fragrant.
• Add the sausage and brown, crumbling it until the chunks are no bigger than the size of the gnocchi.
• Add the wine, scraping the bottom of the pan to get up any brown bits. Allow the wine to reduce, cooking it down until there is very little liquid left in the pan. Add the chicken broth.
• Add the gnocchi to the boiling, salted water, and just until it floats to the surface of the water (follow package instructions). Immediately transfer to the skillet with the sausage using a slotted spoon. Stir to combine. Add a little pasta water to the skillet (approx 1/4 cup).
• Add the spinach to the skillet. Stir to combine everything cook until the spinach wilts.
• Remove from the heat and top with grated parm. Taste for seasoning. Try not to "test" it all before you get it to the table.

Notes

*Feel free to substitute kale or baby kale for the spinach!

The post Gnocchi with Sausage and Spinach appeared first on The Crossroads Cook.

Chicken Cordon Bleu is a classic that involves chicken breast that is rolled around (or topped with) ham and swiss cheese, then breaded and fried or baked. And yes, it’s delicious. Rich, a little salty, a little crunchy, and a little creamy…it hits so many high notes!

I have a little confession, though… I’ve never actually made chicken cordon bleu the traditional way. I mean, I’ve eaten it many times and know that I love the flavor profiles in it, but for whatever reason I’ve never actually cooked the stuff. Maybe I’ll give it a try one day. Or, maybe I’ll take the easy way out and make this Chicken Cordon Bleu Casserole instead!

Seriously, when I say easy, I’m not kidding. The hardest thing about this recipe is shredding the chicken. It’s the perfect weeknight meal that even my toddlers gobble up. Oh, and speaking of gobble (see what I did there?), this recipe is the perfect way to use up leftover turkey or ham from the holidays! Just sub the turkey for the chicken, and/or dice the ham into small chunks!

You can also feel free to mix up the veggie game here. I like adding broccoli because my family loves it, the flavors compliment each other, and it lets me cook a complete meal without having to worry about making an extra side if I am not up for it (although I usually serve this with a side salad). If you’re family isn’t in to broccoli, use peas or whatever they prefer instead! Or, leave the veggie out of the casserole itself and cook something on the side. It’s up to you!

How to Make Chicken Cordon Bleu with Broccoli Casserole:

Start off by cooking your instant rice according to the package directions. The typical method is to boil slightly salted water, add in the rice, cover, remove from the heat, and let it sit for 5 minutes. If you prefer a different type of rice, feel free to use it!

While the rice is doin its thing, mix together all of the other ingredients, reserving about half a cup of the shredded cheese. I generally add the broccoli in last and gently fold it in so that it doesn’t all break apart. Once the rice to done, add it to the mixture (no need to cool). Pour the mixture into a greased 13×9 pan, top with the rest of the cheese, and bake at 350 degrees for 20-25 minutes until the cheese is melted and bubbling!

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Chicken Cordon Bleu with Broccoli Casserole

This easy weeknight dinner has all of the classic Chicken Cordon Bleu flavors you love in casserole form!

Course Main Course

Cuisine American

Keyword Broccoli, Casserole, Cheese, Chicken, Cream of Chicken, easy dinner, Ham, Holiday Leftovers, Rice, Sour Cream, Turkey

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Cups Instant Rice (such as Minute Rice)
• 2 Cups Water
• 1/2 Medium Onion, Diced
• 1 1/2 Cups Cooked Chicken, Shredded
• 1 Cup Diced Ham (8 oz.)
• 1 Can Cream of Chicken Soup (10.75 oz)
• 1 8 oz. Container Sour Cream
• 1 tsp Garlic Powder
• 1/2 Cup Milk
• 1 1/2 Cups Shredded Swiss or Mozzarella Cheese
• 2 Cups Broccoli, Chopped
• 1 tsp salt
• 1/2 tsp pepper

Instructions

• Preheat oven to 350 degrees. Grease a 9x13 inch pan. Set aside.
• In a medium saucepan, boil 2 cups of water (add a little salt). Once water is boiling, add the rice, cover, and set aside for 5 minutes.
• In a large bowl, combine the cream of chicken soup, sour cream, onion, garlic powder, chicken, ham, milk, 1 cup of cheese, rice, and broccoli. Pour into the greased pan and spread evenly. Top with the remaining 1/2 cup of cheese.
• Bake for 20-25 minutes until the cheese is melted and bubbly.

The post Chicken Cordon Bleu and Broccoli Casserole appeared first on The Crossroads Cook.

People get really, really passionate about their chili, and it seems like everyone has their own, special recipe. Noodles. No noodles. Type of meat. Spice level/secret spices. Type of beans. And that doesn’t even begin to broach the “what do you serve on the side” debate. Grilled cheese? Peanut butter sandwich? Biscuits?

My local small town even does an annual chili-walk, where all of the local business put together their favorite recipe and customers wander the town trying each and voting on their favorite. It’s hugely popular and brings in a solid amount for the town revitalization fund.

This particular recipe is the one that I grew up eating, and though some would question if it’s actually “chili” (ahem, my husband), it really is my favorite version. I don’t care for beans…at all…and this recipe hides the beans so you don’t even know they’re there! Plus it’s really mild and has no onions or peppers in it, which makes it incredibly kid friendly! Bless my mom for thinking this one up when she was trying to feed three hungry, picky kids on a budget.

Tips for Making Mom’s Chili Soup:

-You can easily make this a one-pot meal by browning the ground beef in your soup pot before adding the tomato juice and other ingredients. I just like to do it in a separate skillet so I can save time and be heating the juice/cooking the noodles/pureeing the beans/browning the beef all at the same time! Yay for multi-tasking!

-Feel free to change up the noodles and use macaroni instead! We use spaghetti because we like that it’s a little more delicate and I’ve found that my kids have more fun eating it! If you’re using spaghetti, I recommend breaking the noodles three times as you add them to the pot.

-You can make this as thick or soupy as you want by adding more or less tomato juice. I always buy two 64 oz bottles and keep the other on hand in case it needs thinning or to use when I’m reheating leftovers!

-If you do add more tomato juice while it’s cooking, you may need to adjust the seasoning levels. As with all of my recipes, taste it before serving and add more as needed!

How to Make Mom’s Chili Soup:

Add a 64 oz bottle of plain tomato juice to a large soup pot (such as a Dutch oven) and bring a steady simmer. Add spaghetti noodles, breaking them into thirds as you add them to the pot. While the tomato juice is heating, brown the hamburger in a separate skillet, seasoning with seasoned salt, garlic salt, ground cumin, and chili powder. Once it meat is cooked through, drain the grease and add the meat to the tomato juice. In a food processor, puree the undrained chili beans until smooth. Add to the tomato juice. Let simmer until the noodles are cooked through. If the soup is too thick, add a little more tomato juice. Serve topped with plenty of shredded cheese if you’re into that sort of thing, and with a nice grilled cheese sandwich on the side for dipping.

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Mom's Chili Soup

This mild, kid-friendly Chili is perfect for folks that don't love beans!

Course Main

Cuisine American

Keyword Chili, ground beef, Hamburger, kid-friendly dinner, noodles, Soup

Cook Time 30 minutes minutes

Servings 6 people

Author The Crossroads Cook

Ingredients

• 1 lb Ground Beef
• 64 oz Tomato Juice + Extra if Needed
• 15.5 oz Can Mild Chili Beans
• 1/2 lb Spaghetti or Desired Pasta
• 1 tsp Ground Cumin
• 1/2 tsp Chili Powder
• Seasoned Salt, to taste
• Garlic Salt, to taste

Instructions

• In a large, heavy bottomed soup pot, such as a Dutch Oven, heat the tomato juice over medium-high heat. Once the juice comes to a strong simmer, add the spaghetti, breaking three times over the pot.
• In a separate skillet, brown the ground beef. Drain any grease and season with seasoned salt, garlic salt, cumin, and chili powder.
• While the pasta is cooking and the meat is browning, puree the chilis beans (with any liquid from the can) in a food processor or blender until smooth.
• Add the browned beef and bean puree to the soup pot with the tomato juice and spaghetti. Stir to combine, and simmer for about five minutes, giving the soup time to thicken.
• Taste for seasoning, adding more salt or spices as needed. Serve topped with shredded cheese and a grilled cheese sandwich on the side for dipping.

The post Mom’s Chili Soup appeared first on The Crossroads Cook.

It’s happened, friends. My oldest baby isn’t a baby any more and has started pre-school AND dance class. Plus, JW has started fall harvest and I’ve started prepping for VandeLittle #3. In other words, our normally crazy life has just gotten way, way crazier. And it ain’t going to slow down any time soon.

Enter my salvation in the form of my trusty slow cooker! I honestly don’t know what I’d do without it! I love just dumping everything in the crock pot and forgetting about it until it’s time to eat.

This Crock Pot Chicken Pasta with Creamy Tomato Sauce is one of those meals that require very little prep to get started. Just dump and go! Then, about 20 minutes before dinner time, preheat your oven to bake some garlic bread, cook and drain some pasta, shred the chicken (which honestly pretty much shreds itself because it ends up being so tender), and add the last couple of ingredients. And bam! Dinner that even your kids will love is done!

How to Make Crock Pot Chicken Pasta with Creamy Tomato Sauce:

Spread a little of your favorite jarred (or homemade if you’ve got it!) marinara sauce on the bottom of your crock pot. Add in chicken tenders, diced onion, minced garlic (I like to use a garlic press), the rest of the jar of marinara, and the cream cheese. Throw in a couple of bay leaves, some Italian Seasoning, a little crushed red pepper flakes (or a lot, depending on your love of spice), and some salt and pepper. Put the lid on your crock pot and cook on high for about 3 hours, or on low for about 6.

When it’s almost time for dinner, cook the pasta of your choice according to the package directions (I like to use Cellentani, which is like a thin tube/corkscrew), making sure to salt your water. While the pasta is cooking, remove the chicken from the crock pot and shred it, then add it back in. Chop some spinach and some fresh basil, and throw that in the crock pot at well, giving everything a good stir until the cream cheese is blended in and the spinach starts to wilt. If the cream cheese isn’t fully smooth, don’t panic! It’ll be fine once you add the pasta, which you should do once it’s done cooking and been drained. Give everything a good stir, taste for seasoning, and serve topped with some shredded mozzarella and/or parmigiana.

Looking for more pasta recipes? Try one of these!

Chicken and Sausage Pasta

Asparagus and Prosciutto Penne

Summer Vegetable Angel Hair

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Crock Pot Chicken Pasta with Creamy Tomato Sauce

Crock Pot meals are the perfect way to feed a crowd on a busy day, and this Crock Pot Chicken Pasta with Creamy Tomato Sauce is sure to become a family favorite!

Course Main

Cuisine Italian

Keyword Basil, Chicken, cream cheese, crock pot, marinara, pasta, slow cooker

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Chicken Breast Tenders Approx.
• 1 Onion, diced
• 3 Cloves Garlic, Minced
• 25 oz Jarred Marinara
• 12 oz Cream Cheese
• 1 tsp Italian Seasoning
• 2 Bay Leaves
• 1 tsp Crushed Red Pepper Flakes
• salt and pepper to taste
• 2 Cups Spinach, chopped
• 1 Tbsp Fresh Basil, chopped
• 1 lb Pasta, such as penne or cellentani
• Shredded Mozzarella Cheese

Instructions

• Pour a small amount of the jarred marinara into the bottom of a slow cooker and spread it around to act as a bed. Add in the chicken tenders, onions, garlic, the rest of the marinara, Italian Seasoning, bay leaves, crushed red pepper flakes, salt, pepper, and finish with the cream cheese.
• Put the lid on the slow cooker and cook on low for 6 hours or on high for 3.
• When the time is up, cook the pasta according to the package directions.
• Remove the chicken from the slow cooker and shred, then add back in.
• Stir in the spinach, basil, and cooked, drained pasta. Taste for seasoning. Serve topped with shredded mozzarella.

The post Crock Pot Chicken Pasta with Creamy Tomato Sauce appeared first on The Crossroads Cook.

As I’ve mentioned before, I worked at an amazing Italian restaurant through much of my college career. I was obsessed with Italian food before, but working at La Scala definitely took that obsession to a new level…and added a deep love of wine to the mix.

What does this have to do with an authentic Mexican dish such as chorizo and potatoes, you ask? Well, see, the funny thing is that the chef/owner of La Scala is from Mexico City. Yep, a chef from Mexico opened an authentic Italian restaurant. And ROCKS at it.

Every year at Christmas time we’d have a big party, and there was always the most delicious, and traditional, Mexican food. One of those tasty treats was almost always sopes, which are kind of like little tart shells made out of masa, lightly fried, and filled with savory goodness like refried beans, meat, and all the toppings. Yum.

It wasn’t until much later that I had sopes filled with Mexican chorizo and potatoes. It took about half a bite to make me a believer! And then I found out that chorizo and potato hash is delicious in other forms, like topped with an egg for breakfast. Or in tacos. Really any way you can think of, it’s GOOD STUFF.

TIPS FOR MAKING CHORIZO AND POTATO HASH:

-Make sure you buy Mexican Chorizo, not Spanish hard-cured Chorizo for this dish. Mexican Chorizo is like sausage seasoned heavily with paprika and other spices. Spanish chorizo has more the texture of hard salami. It’s delicious, but it doesn’t crumble and wouldn’t work well in this recipe.

-You can find Mexican chorizo just about anywhere. I usually get ours at out local international market (local being about an hour away…) simply because they have the brand I know we love. I’ll usually stock up and put any extra in the freezer. You can find chorizo at Wal-Mart or most local grocery store chains, though.

-Go for mild or hot chorizo…whatever you love. We like mild and then we spice it up with toppings.

-Top your hash with goodies like avocado, cilantro, diced onion, a squeeze of lime, and some Queso Fresco (Mexican white crumbling cheese). We also like Valentina Hot Sauce (we get the mild stuff that isn’t very hot, but has awesome flavor). And an over easy egg. Or in a sope shell with refried beans. It’s all good, baby.

HOW TO MAKE CHORIZO AND POTATO HASH:

Peel and wash two large potatoes, and dice into small pieces (like 1/4 inch or so). Crumble the chorizo into a large skillet and start to cook at medium heat. You’ll want to put a slice in the casing and remove the sausage from the casing. Continue to crumble the sausage as it cooks. Add in the onion and potatoes. Continue to cook, stirring occasionally, until the potatoes have softened and the chorizo is cooked through. Put it in a tortilla, on some sopes, or on a plate topped with an egg. Garnish with avocado, cilantro, diced onion, queso fresco, and a squeeze of lime.

**This post is sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own, ya dig?**

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Chorizo and Potato Hash

Everybody loves a dish that works for breakfast, brunch, lunch, and dinner…right? This super easy and versatile Chorizo and Potato Hash is great any time a day!

Course Breakfast, Brunch, lunch, Main

Cuisine Mexican

Keyword Chorizo, potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 2 Large Potatoes, Peeled and Diced
• 1 Lb Mexican Chorizo
• 1/2 White Onion, Diced

Instructions

• Wash, peel, and dice the potatoes into a 1/4 inch dice. Dice the onion.
• In a large skillet on medium heat, crumble the Mexican Chorizo.
• Add the onion and potato to the skillet. Stir to combine and cook until the potato softens and the chorizo is cooked through.
• Serve topped with avocado, cilantro, diced onion, a squeeze of lime, Queso Fresco, and hot sauce.

The post Chorizo and Potato Hash appeared first on The Crossroads Cook.

If you ever visit The Netherlands, I highly recommend checking out one of their snack bars. Snack bars are kind of like the Dutch version of a classic American drive-through restaurants, except without the waitresses on roller skates. And you don’t drive through; most all snack bars are eat-in. Instead of chili dogs and root beer floats, you’ll find frikandel special, bitterballen, bami ballen, kroketten, and so much more.

Basically you walk up to the counter, look into the freezer case (similar to an ice cream display case, but with savory treats instead of sweet!), pick what you want, and the helpful person behind the counter will put it in the fryer for you while you go have a seat. No, folks, snack bars are not about health food. Make sure you get an order of frietjes (fries) with mayonnaise and curry ketchup to go with your other goodies!

One of the other great Dutch snack food items are saucijzenbroodjes, or sausage rolls. These are seasoned meat (usually ground beef, despite the name sausage…) wrapped in flaky puff pastry and baked to delicious, golden perfection. They make a perfect after school snack or lunch on the go! The great thing about these sausage rolls is that they are SO easy to make at home and put in the freezer…even the kids can get involved!! Have them help mix up the meat mixture, roll it into fat logs, and put it on the pastry. Then, have them help put the egg wash on.

Tips for Making Saucijzenbroodjes:

-Feel free to make the puff pastry from scratch if you want. Or, take the easy way out, and buy the packaged stuff at the store. It’s just as good, I promise!

-A leaner ground beef is going to be less greasy and there will be less of a risk of your pastry getting a little soggy.

-Saucijzenbroodjes are traditionally larger than mine are. If you would like a bigger one, just make two less cuts in the pastry to make longer rolls.

-To freeze: bake as directed, let cool, then flash freeze and put into baggies. When you want one, just take it out and stick it in the oven for about 20 minutes until heated through.

-Serve these bad boys with your favorite mustard. I recommend a good German style.

How to Make Saucijzenbroodjes:

Take your packaged puff pastry out of the freezer and lay it on the counter to defrost slightly. Preheat the oven to 425 degrees, and line a baking sheet with parchment paper. In a large mixing bowl, combine the ground beef, spices and seasonings, egg, and breadcrumbs. Mix thoroughly (hands are the best tools here). Set aside.

Lay the the puff pastry out flat in “landscape orientation”. In other words, so the rectangles long sides are on the top and bottom. Make a cut horizontally down the middle. Make another cut down the center vertically, then cut those two vertical sections in half again, so there is a total of 8 pieces of puff pastry.

At this point, I like to go ahead and lay the pieces of puff pastry on the baking sheet spaced evenly apart. Take the meat mixture and roll into 8 evenly sized log shapes, laying each towards the top of each piece of pastry but giving yourself at least an inch of room at the top. The ends of the log should very slightly be over the edge of the puff pastry as they will shrink slightly with baking.

Beat an egg in a bowl, and with a pastry brush or your finger, put some egg wash on the top space left on the puff pastry. Then fold the rest of the pastry over the meat, matching the edges as well as you can and sealing tightly with a fork. It’s fine if they aren’t perfect! Paint each roll with egg wash, then bake for about 20 minutes, or until they are a deep golden brown. Let cool slightly and serve with mustard for dipping!

This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean Growers, but all thoughts and opinions are my own…ya dig?

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Saucijzenbroodjes - Dutch Sausage Rolls

Dutch Sausage Rolls, or Saucijzenbroodjes, are a classic Dutch snack food that is easy to make at home with some store-bought puff pastry!

Course Appetizer, lunch, Snack

Cuisine Dutch

Keyword Pigs in Blanket, Puff Pastry, Sausage Rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 Sheet Puff Pastry
• 1 lb Ground Beef Or 50/50 beef/pork blend
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Gehakt Seasoning Optional
• 1/4 tsp Nutmeg 1/2 tsp if not using gehakt seasoning
• 1 tsp Parsley Dried or Fresh
• 2 Eggs, divided
• 2 Tbsp Bread Crumbs

Instructions

• Preheat oven to 425 degrees.
• Set out puff pastry to thaw/warm slightly.
• In a large bowl, combine the ground meat, 1 egg, bread crumbs, and spices. Using either your hands or a spoon, mix until everything is combined. Set aside.
• Lay puff pastry sheet out flat. Using a knife, cut pastry sheet horizontally across the middle, then make three evenly spaced vertical cuts, so that the pastry is divided into 8 evenly sized rectangles.
• Divide the meat mixture evenly between the 8 puff pastry rectangles. Roll meat portions into log shapes that are the same length as the puff pastry portion. Place the meat about 1/2 inch from the top of each puff pastry rectangle.
• Beat 1 egg in a small bowl. Using a pastry brush or your finger, paint the puff pastry above the meat with the egg wash to act as a glue. Then, take the bottom of each puff pastry rectangle and fold it tightly over the meat. Seal the edge by pressing with a fork.
• Paint each sausage roll with the egg wash.
• Bake sausage rolls on a parchment paper lined baking sheet for 20 minutes, or until deep golden brown.
• These can be eaten right way, or can be allowed to cool. They also freeze well! Serve with mustard of your choice.

The post Saucijzenbroodjes – Dutch Sausage Rolls appeared first on The Crossroads Cook.

Does anyone else remember that old Chef Boyardee commercial where a young Chef Boyardee was learning to cook from his grandma? They go to the market and pick out fresh ingredients, then spend hours in the kitchen preparing the perfect red sauce for their pasta. As the sauce is simmering away, the grandma imparts some very important wisdom on the young chef: “Good food takes time.”

I don’t know why, but that phrase has stuck with me over the years. Such is the power of good advertising, eh? Any time I’m making something that feels like it’s taking ages to prepare, that heavily “Italian” accented voice floats though my head, reminding me to just be patient. It’ll be ready when it’s ready and it will totally be worth it.

I feel like risotto has a little bit of an intimidation factor, but don’t let it scare you! It really isn’t difficult at all; it’s just one of those dishes that you have to stick with…kind of like gravy, but a little more so. Trust me, you won’t regret it! This Dirty Risotto is packed with mouth-watering flavor….just…yum.

How to Make Dirty Risotto:

Start off by simmering 5 cups of chicken broth (I use low sodium) in a large saucepan. You don’t need to boil it or anything; it just needs to be heated through so you’re not adding cold/cool chicken broth to your rice when the time comes.

Heat the olive oil and butter in a large, heavy sauce pan. Remove the sweet Italian sausage from the casings and add to the pan, breaking it up into smallish chunks. Add the onions, garlic, bell peppers, and mushrooms. Sautee all of this until the sausage is browned and the veggies start to soften, then season with salt, pepper, and if you want a little kick, the cayenne pepper. Add the unrinsed rice to the pan, stirring to coat it in the oils and butter, and letting it brown a little (just a minute or two).

Once the rice starts to take on just a little bit of color, add the wine to the pan, making sure to scrape up any brown bits from the bottom. When the wine has mostly absorbed, add about 1/2 cup of the warmed chicken broth. I just do it a ladle at a time, making sure I’m stirring the rice constantly. Stir and cook until most of the liquid is absorbed, then add another 1/2 cup.

Repeat this process, adding half a cup of broth at a time and stirring constantly in between each addition, until you’ve used all of the broth and the rice is cooked and creamy. Remove from the heat and add the parmigiana. That’s it! You’re done, and your arm has gotten a good workout! Now it’s time to reward yourself by eating a big, steaming bowl of creamy risotto!

*This post was sponsored by The Glass Barn, Indiana’s Corn and Soybean growers, but as always, all thoughts and opinions are my own.*

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Dirty Risotto

Cajun-inspired Dirty Risotto is the perfect creamy, flavor packed meal for your family!

Course Main

Cuisine American, Italian

Keyword Bell Peppers, Cajun Food, Dirty Rice, Risotto, Sausage Rolls

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 5 Cups Low-Sodium Chicken Broth
• 1 Tbsp Butter
• 1 Tbsp Olive Oil
• 2 Links Sweet (or Hot) Italian Sausage, Casings Removed
• 1 Medium Onion, Diced
• 2 Cloves Garlic, Minced
• 1/2 Red Bell Pepper, Diced
• 1/2 Yellow Bell Pepper, Diced
• 4 oz. Button Mushrooms, Finely Chopped
• 1 1/2 Cups Arborio Rice
• 3/4 Cup Dry White Wine
• 1/4 tsp Cayenne Pepper
• 1/2 Cup Grated Parmigiana

Instructions

• In a large saucepan, heat the chicken broth over medium-low heat.
• In a separate large, heavy saucepan, heat the olive oil and butter over medium heat. Remove the sausage from it's casings and brown in the pan, breaking in to small chunks.
• After the sausage has started to brown, add the onions, garlic, bell peppers, mushrooms, and cayenne pepper. Continue to sauté until the vegetables start to soften. Season with salt and pepper to taste.
• Add the rice to the pan, stirring to coat. Sauté for about 2 minutes, allowing the rice to brown slightly.
• Add the wine to the pan, stirring well and scraping any brown bits from the bottom. Stir and cook until most of the liquid has been absorbed, about 2 minutes.
• Begin adding the chicken broth about a half cup at a time, stirring the whole time. Allow the liquid to mostly absorb in between each addition. Continue adding broth and stirring constantly (about 2 minutes in between each addition) until all of the broth has been added and the rice is cooked through and creamy.
• Remove from the heat and stir in the parmigiana. Serve immediately.

The post Dirty Risotto appeared first on The Crossroads Cook.

When the temperatures start to turn colder, my brain shifts to craving all the comfort food all the time. Or, you know, all the carbs all the time. Same thing.

Cheeseburger Macaroni definitely fits that “comfort food” bill.  Growing up on a dairy farm with a mom that worked alongside my dad meant that when it came to dinner most nights fast, filling, and budget friendly were a requirement. This was a meal that we could get in from “choring” (doing evening feeding, milking, and clean-up) and mom could have dinner on the table in less than twenty minutes. Bonus points for being incredibly easy…it was the first meal that all three of us kids learned how to make. And it will probably be the first meal I teach my kids to make.

This recipe uses basic ingredients that I always have in my pantry and freezer. Hamburger, Kraft Macaroni and Cheese (don’t substitute here, it just won’t taste the same), cream of mushroom soup, and a little milk combine to make a delicious, kid friendly, stick to your ribs type of meal that’s sure to become one of your family’s favorites.

How to Make Super Easy Cheeseburger Macaroni:

Grab a pound of hamburger, put it in a skillet, and brown it, seasoning with some Lowry’s Seasoned Salt and Lowry’s Garlic Salt. In a separate large sauce pan, prepare the macaroni and cheese according to the package directions. Once the hamburger is browned and the macaroni and cheese has been prepared, add the hamburger to the macaroni. Pour in a can of cream of mushroom soup. Add the milk little but little until you get the consistency you want. I like mine to be nice and creamy, so I usually end up almost a full soup can of milk. Season with salt and pepper to taste, and serve with a slice of bread and butter (perfect for sopping up the sauce that’s left on the plate!).

This post is sponsored by The Glass Barn, but all thoughts and opinions are my own.

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Super Easy Cheeseburger Macaroni

Calling all comfort food lovers! This Super Easy Cheeseburger Macaroni is a budget friendly way to get dinner on the table fast that the whole family will love!

Course Main Dish

Cuisine American

Keyword comfort food, easy dinner, ground beef, Hamburger

Cook Time 15 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Ground Beef
• 1 box Kraft Macaroni and Cheese
• 1 Can Cream of Mushroom Soup
• 4 Tbsp Butter
• 1 Cup Milk (approximate) + 1/4 Cup for the Macaroni and Cheese
• Salt and Pepper to Taste
• Lowry's Garlic Salt and Seasoned Salt to Taste

Instructions

• In a large skillet, brown the ground beef, seasoning with garlic salt and seasoned salt.
• In a large saucepan, prepare the macaroni and cheese according to the package directions.
• Once the beef is browned, combine with the macaroni and cheese in the saucepan. Add the cream of mushroom soup. Add the milk little by little until the desired consistency is reached.
• Season with salt and pepper to taste. Serve with a side of bread and butter.

The post Super Easy Cheeseburger Macaroni appeared first on The Crossroads Cook.