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.

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.

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.

With businesses opening back up, schools being back in session, and harvest season starting, busy is about to be the name of the game again. When life gets crazy, keep dinner easy and tasty with this Slow Cooker No Bean Taco Chili!

Well, friends, harvest season in Northeastern Indiana has officially begun. JW is spending long hours working in the fields and in the semi, while I’m holding down the fort at home as well as I can. Oh, and in case you missed it, VandeLittle the Second decided to enter the world a few weeks before we were expecting him. So in other words…life just got all kinds of cray cray.

Photo Credit to Mallarie Ranae Photography

Spring planting and fall harvest are generally the busiest time of year on the farm. There is a window of time that farmers have to get crops planted and harvested. Though modern technology allows us to cover much more ground in much less time, planters and combines can still only cover so many acres in a day. The push to get all of those acres taken care of means that meals with the family around the table just aren’t on the agenda, so a lot of meals end up being eaten in the field.

Even during a normal year (you know, a year when we aren’t throwing a new baby into the mix), freezer meals, slow cookers, and my Instant Pot are my best friends when harvest rolls around. Freezer meals and the Instant Pot are great because I don’t always get a lot of notice when JW needs me to bring food. He works for an amazing family that feeds the entire crew a few nights a week, but there are always some meals that he’s on his own for. On those days I need something that is basically already ready to go or has a short cook time. The slow cooker is my BFF on those days when I know ahead of time what’s happening, but also know that I’m going to want something to be ready without much fuss when dinner time rolls around.

This Slow Cooker No Bean Taco Chili is the perfect meal for when life decides to go off the rails. It can be made in the crock pot, on the stove, in the Instant Pot, and even freezes really well. In fact, I almost always freeze the leftovers any time I make a batch. Then all I have to do is pull it out of the freezer, put it in the crock pot for a few hours, and dinner is ready when we are ready for it!

If you’re making this Taco Chili in the slow cooker, you’ll want to brown your hamburger first. I also like to go ahead and put my onions and cumin in with the hamburger while it’s browning. Then all that’s left to do is dump all of the ingredients in your crock pot, and cook it all on low for 5 hours or high for 3. Serve with your favorite chili fixings. I love Fritos or tortilla chips, lots of shredded cheese, sour cream, and a little diced onion.

Another great idea would be to use your Instant Pot so you’re not getting an extra pan dirty. Just turn it on saute mode for your hamburger and onions, then add everything else and turn on slow cooker mode. If you prefer to make this recipe on the stove top, start off by browning your hamburger with the onions in a large skillet. Drain any fat, then add everything else. Simmer on medium to medium high for at least 20 minutes to give all of the flavors time to combine.

Cooking this one from frozen? No need to defrost any more than to be able to get in in your crock pot! Put it in frozen, and increase cook time by about 1-2 hours.

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

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Slow Cooker No Bean Taco Chili

When life gets crazy, keep dinner easy and tasty with this Slow Cooker No Bean Taco Chili!

Course Main, Soup

Cuisine American, Mexican

Keyword bean free, easy dinner, freezer food, Instant Pot, slow cooker

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Servings 6 people

Author Meagan - The Crossroads Cook

Ingredients

• 1 lb Ground Beef
• 1 Medium Onion, Diced
• 1 Can Corn, Drained
• 1 Can Diced Green Chilies or Jalapenos
• 2 14 oz Cans Diced Tomatoes
• 1 Can Tomato Sauce
• 3 tsp Ground Cumin
• 1 tsp Chili Powder
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1/2 tsp Paprika
• 1 tsp Kosher Salt
• 1 tsp Black Pepper
• Shredded Cheese, Sour Cream, Fritos Corn Chips, Diced Onion for Serving

Instructions

• In a large skillet, brown the ground beef along with the diced onion.
• Combined the browned beef and onion with the rest of the ingredients in the slow cooker. Cook on low for 5-6 hours or on high for 2 hours.

Notes

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The post Slow Cooker No Bean Taco Chili appeared first on The Crossroads Cook.

Ah, summertime, how I love you. Well…most years anyway. This year has been a little rough because, thanks to pregnancy number two, it’s like I’ve got my own little built in furnace happening. But most years, summer is one of my absolute favorite times of year, second only to spring. Bring on that sunshine!

Cookouts, lake/pool life, refreshing summer cocktails and cold beer (well, not this year, but usually), cow shows and county fairs, longer days, and of course delicious fresh veggies from the garden! I was able to get a garden in for the first time in a couple of years, and we’ve been in veggie heaven all summer long!

I love taking advantage of what’s in season when cooking dinner. It just seems like everything tastes better that way. So, this time of year (late summer) is my favorite time to make this Summer Vegetable Angel Hair. It uses all of the wonderful things coming from the garden right now (zucchini, yellow squash, sweet corn, and tomatoes if you want them), and brightens it all up with some lemon and basil.

The inspiration for this particular recipe comes from one of my all-time favorite bloggers and cooks, The Pioneer Woman. Seriously, ya’ll, her food is amazing and perfect for manly, simple eaters and more adventurous types alike. Her Summer Stir Fry is made with a lot of the ingredients I mentioned above, but she uses shrimp and her recipe doesn’t have a starch built in. JW doesn’t care for shrimp, so I subbed chicken, and as we all know I’m pasta obsessed so I decided to toss everything with angel hair. A couple other tweaks here and there and we’ve got this super tasty, healthy, and easy dish!

Oh, and if you’re of the vegetarian persuasion, it’d be really easy to make this dish vegetarian! Just leave out the chicken and sub vegetable stock for the chicken broth. Don’t you just love versatile recipes?

How to Make Summer Vegetable Angel Hair:

I like to start out by getting everything, or as much of everything as possible, sliced and diced because once you start cooking, things move pretty quickly. So, get your pasta pot on the stove with plenty of water and salt and get it boiling. Then, dice the chicken and set aside. On a different cutting board with a clean knife, chop up the zucchini and squash, as well as any other veggies you want to add (I like to do some diced asparagus if I can find some that looks good. You might also like tomatoes, but JW doesn’t so I leave those out).

At this point you can heat some olive oil and butter in a large skillet, and start to brown the chicken. Season it with plenty of salt and a little Lowry’s Lemon Pepper if you’ve got it. The goal here is just to get some color on the chicken; it’s ok if it isn’t completely cooked through. While the chicken is browning, slice the kernels off of the ears of corn and mince the garlic.

Pro Tip: for a mess free way to slice corn kernels off of ears, take a large bowl or cake pan, and place a smaller bowl upside down in it. Placing the flat end of the corn on the smaller bowl, run your knife down the ear. Once the kernels are off of the ear, I also like to run my knife up the ear the opposite way to get some of the juices.

Once the chicken has browned, use a slotted spoon to remove it from the skillet and set it aside. Add the zucchini, squash, and then the garlic to the hot skillet. Stir around for a second, then add in the corn. If you’re using asparagus or tomatoes, add those as well. Cook for another few seconds (not too long!) then add the chicken broth. Scrape the bottom of the pan to get up any browned bits, and add the chicken back in. Squeeze in the lemon juice and add some of the basil.

When the pasta is ready, add it along with a little of the pasta water to the skillet, and toss with the veggies and chicken. Pull it off of the heat and add a little of the parmigiana and a little salt. Taste for seasoning, adding more salt or lemon juice as needed. To serve, put it in bowls and top with a little more basil and parm.

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Summer Vegetable Angle Hair

When the gardens and farmers markets are full of delicious vegetables, it's time celebrate the fresh flavors of late summer with this easy and healthy Summer Vegetable Angel Hair Pasta!

Course Main

Cuisine American, Italian

Keyword Angel Hair, Basil, Lemon, pasta, Squash, Sweet Corn, Zucchini

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4 people

Author Meagan - The Crossroads Cook

Ingredients

• 1/2 lb Angel Hair Pasta
• 1 lb Chicken, Diced
• 1 Zucchini, Cubed
• 1 Yellow Squash, Cubed
• 2 Ears Sweet Corn
• 2 Cloves Garlic, Minced
• 1/3 Cup Chicken Stock
• 2 Tbsp Lemon Juice (approx.)
• Fresh Basil
• 2 Tbsp Olive Oil
• 2 Tbsp Butter
• 1/2 Cup Shredded Parmigian Cheese
• Salt, Pepper to Taste

Instructions

• Cook the pasta according to the package directions, making sure to liberally salt the water.
• In a large skillet, brown the diced chicken, seasoning with salt and pepper. Once the chicken is browned, remove to a bowl with a slotted spoon and set aside.
• In the same skillet, sautee the squash, zucchini, and minced garlic for about 30 seconds. Add the corn and sautee for another 30 seconds or so.
• Add the chicken broth to the skillet, making sure to scrape the bottom to get up any brown bits. Add the diced chicken back to the skillet, as well as the lemon juice and some salt.
• When the pasta is al dente (cooked but still slightly firm), add to the skillet along with about 1/2 Cup of reserved pasta water. Toss to combine everything.
• Remove from the heat. Add 1/4 cup parmigian cheese and some chopped basil. Toss and taste for seasoning. Add more salt, cheese, lemon juice, or basil as needed.

Notes

1. You can add other veggies if you would like. I like asparagus. Tomatoes are also good.
2. This could easily be a vegetarian dish; just leave out the chicken and substitute vegetable stock for the chicken broth. 

The post Summer Vegetable Angel Hair appeared first on The Crossroads Cook.

Let’s talk about how much my husband loves Mexican food. The guy could eat Mexican, or Mexican-inspired food, every night of the week if I felt inclined to do the same. In the early days of our relationship, before I started cooking for him on a regular basis, it was not uncommon to open his freezer and find multiple varieties of frozen burritos, taquitos, and enchiladas hanging out in there. If our weekly out-to-dinner night always consisted of Mexican, there would be absolutely no complaints from him. Than man loves him some tacos and quesadillas. Who can blame him?

This is not to say that I don’t also love Mexican food; I do! Just….not with quite the same passion and loyalty that JW feels for it. I think that’s why I’m always looking for a way to put a spin on what we typically think of as Mexican cuisine (in the States, anyway). Sometimes you just need a little more than bell peppers and avocado in your life, you know what I mean?

And yes, I know that actual authentic Mexican cuisine is very diverse, fresh, and healthy. And insanely delicious. What I’m referring to here is the Americanized version that we’ve been fed over the years. Tasty? Yes. But to me that version of things gets a little old after a while.

These Creamy Chicken Enchiladas are the perfect compromise in my mind. JW still gets his “Mexican” flavor, and I get a creamy, delicious, slightly different spin on things. If I happen to be making dinner for my little brother, this is the meal he requests. And thanks to a rotisserie chicken, they’re super easy, too!!

They also freeze well! Just put everything together, but don’t bake. Cover with foil and freeze! Pull out of the freezer and let defrost, then bake like normal!

Ingredients Needed for Creamy Chicken Enchiladas:

• Shredded Chicken. Unless I have extra cooked chicken from another recipe, I just pick up a rotisserie chicken from the store!
• Fresh Spinach
• Sliced Garlic
• Olive Oil
• Sour Cream
• Milk. I always use whole milk.
• Canned Diced Green Chiles.
• Green Onions
• Ground Cumin
• Mozzarella
• Flour Tortillas
• Salt
• Fresh Cilantro and Green Onions, optional

How to make Creamy Chicken Enchiladas:

Heat some olive oil in a pan and throw in some sliced (not minced! actual slices here) garlic.

Let those cook for a minute or two until they become fragrant–the point is just to flavor the oil a little-, then remove the garlic with a slotted spoon and throw in your spinach with a touch of salt. Cook the spinach until it’s just starting to wilt, then put it in a strainer in the sink and allow it to drain a little.

In a small bowl, combine the sour cream, milk, green onions and chiles, cumin, a large handful of cheese, and salt and pepper. In a separate, larger bowl, combine the shredded chicken (if you are using a whole rotisserie chicken, it amounts to a little over half of the meat that’s on the bird) with the drained spinach and about half of the sauce.

Now it’s time to build your enchiladas! I like to start by spraying my glass baking dish with a little non-stick cooking spray, then putting a little bit of the sauce on the bottom to prevent sticking. Fill your taco-sized flour tortilla with about 2 tablespoons-ish of the chicken/spinach/sauce mixture, roll (no need to fold the ends), and place seam side down in the baking dish. Repeat until you can’t fit anymore in the dish/you run out of filling.

Smother the filled tortillas in every last bit of the creamy deliciousness that is the sauce. Then top that with the rest of the shredded cheese. Hello, beautiful. Bake at 350 for about 30 minutes, or until the cheese melts and becomes bubbly. If you want, you can top with some more green onion and cilantro. En. Joy.

Looking for more Mexican-ish yumminess in your life? Here are a couple of our other favorites:

–Chicken Fajita Salad with Homemade Cilantro Lime Ranch Dressing
–Instant Pot Pork Carnitas
–Zucchini and Beef Taco Skillet

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Creamy Chicken Enchiladas

Head to the Southwest tonight with these incredible Creamy Chicken Enchiladas! Cheesy and delicious, they are so easy that they just might be making a weekly appearance on your dinner table!

Course Main

Cuisine Mexican

Keyword Chicken, Creamy, easy dinner, Enchiladas, Spinach, White Sauce

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6 People

Ingredients

• 2 Cups Shredded Chicken
• 4 Cups Fresh Spinach
• 1 Clove Garlic, Sliced
• 1 Tbsp Olive Oil
• 16 oz. Sour Cream
• 1/2 Cup Milk
• 1 4 oz. Can Diced Green Chiles Drained
• 2 Thinly Sliced Green Onions
• 1 1/2 tsp Ground Cumin
• 1 tsp Salt
• 2 Cups Shredded Mozzarella
• 8-9 Taco Sized Flour Tortillas
• Diced Cilantro and Green Onion For Garnish, Optional

Instructions

• In a large skillet, heat the olive oil and add the sliced garlic. Cook until fragrant, then remove the garlic with a slotted spoon and discard. Add the spinach to the oil with a pinch of salt and cook until just wilted. Remove the spinach to a strainer and allow to drain.
• In a medium mixing bowl, whisk together the sour cream, milk, green onions, green chiles, a handful of shredded cheese, and the cumin and salt.
• In a separate, larger bowl, combine the chicken, drained spinach, and about half of the sauce.
• Spray the bottom of a 9x13 glass baking dish with non-stick cooking spray, and spread about a tablespoon of the sauce mixure in the bottom.
• Fill each tortilla with about 2 tablespoons of the chicken mixture, and place in the glass baking dish seam side down.
• Spread the sauce over the top of the rolled tortillas, then top that with the rest of the shredded cheese.
• Bake at 350 degrees for about 30 minutes, until the cheese is melted and bubbly. Top with sliced green onion and cilantro to serve if desired.

The post Creamy Chicken Enchiladas appeared first on The Crossroads Cook.

I live in a town that isn’t exactly known for its options when it comes to dining out. The choices we do have are pretty much limited to a (admittedly fantastic) Chinese buffet, a few pizza places, a drive-in that’s only open during the spring and summer months and has the best chili dogs (they call them Spanish Dogs) ever, and not one but TWO Mexican restaurants. Discussions about where we want to go out to dinner pretty much entail what nationality we want, and when Mexican is picked, North Mexican or South Mexican. It’s not that they each feature dishes from different regions of the country…nope. One is on the North side of town and the other is on the South side.

I get into grooves and moods with my Mexican restaurant dining habits. For multiple visits, I’ll order one type of dish and stick with it. Sometimes it’s steak tacos…Mexican style (with lots of cilantro, onions, and a squeeze of lime). Sometimes it’s as simple as an a la carte chicken burrito. Other weeks it’s arroz con camarones. And it’s always, always (well, unless I’m pregnant like right now. Sigh.) with a margarita on the rocks, no salt.

One of my constant go-to dishes at any Mexican restaurant, though, are pork carnitas. Tender, slow roasted pork that is shredded and served with all of the fixings for delicious build-your-own tacos are a can’t miss. Mouth watering. I never considered trying to make them at home, though, because I knew the pork took hours upon hours to cook properly, and I’m hardly ever on top of things enough in the morning to get dinner going. That is, until, I got my Instant Pot a couple of years ago for Christmas. Talk about a game changer! Now all of those dishes that would usually take forever, like carnitas, can be ready in basically the time it takes to make any other dinner! Now all I have to do is make sure I pull the meat out of the freezer in time to defrost for dinner. I started playing around with ingredients and let me tell you, this recipe is so easy, and so good, you’ll be putting it on your normal rotation, too!

I like to use pork shoulder when I make carnitas, but you can really use any pork roast-type cut you prefer. Start off by making a quick rub: combine olive oil, oregano, cumin, minced garlic, and salt. Rub that tastiness over the top of the pork, using it all. Put a little olive oil in the bottom of your electric pressure cooker to keep anything from sticking, and put a layer of sliced onions down. Lay the pork on top of the onions. Pour the orange juice, chicken broth, any remaining onions, and the can of drained diced jalapenos (you can also use diced green chiles if you prefer things to be a little more mild) around the pork. Pop the lid on, set to pressure cook for 1 hour, and allow to naturally release for 20 minutes. Manual release the rest of the way. Open her up and use two forks to break the pork up into chunks. You can then refrigerate the pork (and the liquid! Don’t forget that liquid!) for later, or move on to the next step right away.

If you want some crispy brown edges to the pork (highly recommended!), do the following right before you’re ready to eat: either in a skillet or the oven (I prefer a skillet because I can keep a better eye on it), place some chunks of pork and use two forks to shred down more. Allow to brown until there are crispy edges, stirring occasionally. Once there are some crispy bits, I always add in a bit of the cooking liquid so they are nice and juicy. Makes for messy eating but it’s worth it!!

To serve, we prefer flour tortillas around here. If you like corn better, go for it. Put some meat on your warmed tortilla, then a layer of lightly dressed broccoli slaw (I just pick up a bag of the pre-shredded broccoli slaw mix at the store and dress it with some jarred slaw dressing) for some tang and crunch, then top that with some chopped cilantro, diced white onion, and a little squeeze of lime. Oh my, my, my.

Oh, and if you want to freeze the carnitas to eat later, just put them in a large gallon freezer bag and defrost/reheat when you’re ready to eat!

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Instant Pot Carnitas

Break out the Instant Pot and make these oh-so-delicious Instant Pot Carnitas! They are tender, juicy, and flavorful...plus they're ready in a fraction of the time thanks to the electric pressure cooker!

Course Main

Cuisine Mexican

Keyword easy dinner, Instant Pot, pork

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Servings 6 people

Equipment

• Pressure Cooker

Ingredients

• 1 Pork Shoulder or Pork Roast
• 1 tbsp olive oil + 1 tbsp
• 1 tbsp oregano
• 2 tsp cumin
• 2 tsp salt
• 3 cloves minced garlic
• 1 onion, sliced
• 3/4 cup orange juice
• 3/4 cup chicken broth
• 1 can diced jalapenos or green chiles drained

To Serve

• flour or corn tortillas taco size
• 1 package shredded broccoli slaw
• 3 tbsp jarred slaw dressing approximate
• diced white onion
• chopped cilantro
• lime wedges

Instructions

• Mix 1 tbsp olive oil together with the oregano, cumin, minced garlic, and salt to for a paste. Spread on top of the pork shoulder.
• In the bottom of the electric pressure cooker, spread 1 tbsp of olive oil followed by the sliced onions. Place the pork shoulder, rub side up, on the bed of onions. Pour the diced jalapenos in the pot, along with the orange juice and chicken broth.
• Put the lid on the pot and set to pressure cook for 1 hour. Allow to release naturally for 20 minutes, then manually release the rest of the way.
• Remove the pork from the pot and shred with two forks. Brown the meat on a large skillet until the ends get a little crispy.
• Mix the broccoli slaw with the cole slaw dressing. I prefer mine lightly dressed, but add more dressing as you see fit.
• Once the pork is slightly browned, add some of the cooking liquid into the skillet and let simmer for about a minute.
• Serve the pork on warmed tortillas topped with the slaw, cilantro, onion, and a squeeze of lime.

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