Category: Dinner

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Boiled chicken makes meal prep a breeze and is the perfect way to get tender juicy chicken. This method of cooking chicken is fast and easy to shred and use in so many recipes like salads, soups, and casseroles.

I love how convenient it is to boil chicken for weeknight meals. It cooks and shreds perfectly every time, and my meals come together so quickly when I have them cooked, shredded, and ready to go! My favorite recipes to use boiled chicken are chicken salad, chicken noodle soup, and this yummy broccoli chicken casserole.

Boiled Chicken

Boiling chicken at home is the best way to cook chicken for recipes that require it. Learn how to cook tender and moist chicken breasts over the stove in chicken broth. With just two ingredients, boiled chicken is simple and easy!

There are endless ways to use boiled chicken in recipes, and I can’t wait for you to see how versatile it is! Other ways I love to use boiled and shredded chicken is in dips like this chicken alfredo dip. I also love to use the shredded chicken in chimichangas and enchiladas because it makes assembly of the recipes so easy!

Ingredients Needed for Boiled Chicken

Boiling chicken is so easy and only requires two ingredients… chicken breasts and chicken broth! I also love to use the leftover broth in soups or to cook rice because it adds so much flavor. So make sure to keep the broth for other recipes!

• Boneless Skinless Chicken Breasts: Choose breasts that are the same size and thickness so the chicken cooks evenly.
• Chicken Broth: I LOVE to use chicken broth because it adds so much flavor! Water also works, but you may need to add a little salt.

How to Boil Chicken

You no longer need to buy a rotisserie chicken to shred for recipes because cooking and shredding your own chicken is so easy! The chicken breast cooks gently in the chicken broth and retains so much moisture. You are going to love how simple this method is to shred your chicken.

1. Add Boneless Skinless Chicken Into a Pot: Place the chicken in a large stock pot. Make sure all the chicken breasts are the same size and thickness. If the chicken is too thick, feel free to cut it thinner so the chicken cooks evenly.
2. Add the Chicken Broth: Pour the chicken broth over the chicken making sure to completely cover the chicken. The broth should be 1 inch above the chicken. Add more broth if needed. You can use water instead of chicken broth, but the chicken broth adds great flavor!
3. Bring to a Boil: Bring the chicken and broth to a boil over medium-high heat.
4. Reduce Heat to Low: Once the mixture is boiling, reduce the heat to a low boil and cover it with a lid.
5. Cook the Chicken: Cook until the chicken is cooked through and the internal temperature reaches 165° Fahrenheit. This takes approximately 15-20 minutes depending on the size and thickness of the chicken breasts. You can remove one of the chicken breasts and use a thermometer to check the temperature. Be careful not to overcook the chicken because the texture will become rubbery.
6. Remove the Chicken and Shred: Remove the chicken from the broth and shred using two forks. My favorite way to shred chicken is in my stand mixer or with an electric hand mixer. It works wonders and is so fast! You can also slice the chicken if you prefer.

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This Beef Wellington recipe is a decadent, tender, and juicy beef tenderloin with a layer of mustard, mushroom duxelles, and prosciutto wrapped in a soft, buttery pastry that is cooked until golden brown. A holiday favorite!

Impress your family with this rich, decadent meal for the holidays. If you are looking for an extra special meal, try this Garlic Butter Herb Prime Rib Recipe or this Garlic Herb Butter Beef Tenderloin.

What is Beef Wellington?

Beef Wellington originated in France and is the main dish. It’s an elegant and decadent meal that we like to save for special occasions. Beef Wellington is a nice cut of meat, usually a fillet steak, beef tenderloin, or filet mignon. It uses the center-cut portion of the meat that is known to be the most tender and juicy part of the cow. The meat is wrapped in a mustard sauce, then a mushroom duxelles and prosciutto. Then, it’s all wrapped in a puff pastry and baked until golden brown.

This beef wellington recipe will please your family and friends this holiday season. Beef Wellington is known to be a decadent meat with an AMAZING presentation. The combination of a thick, juicy beef tenderloin, special duxelles and prosciutto all wrapped in a pastry shell is pure heaven. Don’t let these ingredients scare you off. This is a simple recipe that comes together beautifully! Serve it up with some delicious mashed potatoes and a salad and then you are all set to impress your guests!

Beef tenderloin is already know to be the most tender cut of beef and wrapping it in more ingredients creates a perfect holiday meal.

Ingredients in Beef Wellington

The cut of meat is the most important! You definitely want to splurge on some tender meat. Check out the recipe card at the bottom of the post for exact measurements.

• Beef Tenderloin: Beef tenderloin is a tender cut of beef (as in its name!) and is the perfect meat for this recipe.
• Salt and Pepper: These will enhance the flavor of the meat.
• Olive Oil: This helps sear the tenderloin before wrapping it up.

Mushroom Duxelles

• Mushrooms: I used Bella mushrooms for this mixture.
• Onion: The onion adds a delightful taste to the mushrooms.
• Garlic: You can use fresh garlic cloves or minced garlic from a jar. ½ teaspoon equals about one clove of garlic.
• Prosciutto: You wrap this additional layer of meat around the mushroom duxelles.
• Yellow Mustard: You can use any kind of yellow mustard that you prefer! It will be a glaze for the beef wellington.
• Puff Pastry Sheet: This wraps it all together before you bake it.
• Eggs: The eggs help create a golden brown look on the pastry.

How to Make Beef Wellington

I can’t wait for you to try Beef Wellington! It is a sweet and savory blend of layers that melt in your mouth and tastes oh-so-good!

1. Sear the Tenderloin: Generously salt and pepper your tenderloin. In a large skillet over medium-high heat, add the olive oil. Sear the tenderloin on each side for about 2-3 minutes until it gets a golden brown crust. Remove from the heat and set aside.
2. Prepare the Mushroom Duxelles: In a food processor, add the mushrooms, garlic, and onion. Then, pulse in the food processor until it becomes a puree. Heat your skillet to medium high and add the mixture. Sauté the mushrooms until you have the moisture has left. Remove from heat and let cool.
3. Wrap the tenderloin: Roll out some plastic wrap and lay the prosciutto so they are even and overlap. Spread the mushroom mixture on top leaving an inch boarder from the sides. Rub the mustard on the tenderloin and then roll the tenderloin up in the prosciutto and mushroom mixture folding up the sides around the tenderloin as you roll. Wrap the plastic wrap tightly around the beef and refrigerated for 30 minutes.
4. Add Puf Pastry: Preheat oven to 400 degrees Fahrenheit. Roll the puff pastry sheet out on a lightly floured surface. Place the tenderloin in the center. Brush the egg mixture around the tenderloin on the sheet and roll the tenderloin tightly in the pastry. Brush the remaining egg mixture on the outside of the pastry and cut slits in the top.
5. Bake: Bake until the pastry is golden and the beef registers to 120 degrees for medium rare. About 45 minutes. Remove the from the oven and let rest for 10 minutes before slicing.

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These Mexican Chorizo Tacos are the ultimate street food made right in your kitchen! Stuffed with mouthwatering Chorizo ground pork and topped with fresh herbs, this dish is sure to please a crowd. It only takes 15 minutes to make this meal that everyone will still be talking about tomorrow!

It’s no secret I love Mexican food! Especially street food. There’s nothing like a taco truck to absolutely make my day. If you want a healthier version of street food that you can make at home, I have recipes for you! You will LOVE these Chicken Satay scewers, these AMAZING Street Tacos, and the one of my all time favorites Mexican Street Corn.

What is a Chorizo Taco?

If this is your first time having a Chorizo taco, you are in for a treat! Chorizo is a spice blend that is put on ground pork and usually made into a sausage. The Spanish version is a cured pork sausage. Mexican Chorizo is usually fresh (uncured), which is what we are making today. The seasoning is made up of warm and flavorful spices like garlic powder, paprika, chili powder, cumin, and oregano.

This dish is traditionally ground pork, but you can use your favorite ground meat. This recipe is fast and easy which I love! It’s also great for feeding a large group! You can also make this meat and use it in other things like enchiladas or even pasta! It’s full of great flavors that will have everyone wanting it again tomorrow!

What is in a Mexican Chorizo Taco?

These delicious Mexican Chorizo Tacos have only a few simple ingredients which makes it the perfect meal for a busy night! This recipe serves about 4 people, but you could double or even triple the recipe for a group. This ground pork is so full of flavor and tacos are always a crowd pleaser. See the recipe card below for exact measurements.

• Onion: Cooking them first adds flavor to the pan before you even add the meat!
• Garlic: Garlic is a MUST in this recipe, it actually adds a little sweetness to the dish
• Ground Pork: Mexican chorizo traditionally uses ground pork. You can use other ground meats too!
• Chorizo Seasoning: I love making this sesaoning at home. I think homemade seasoning blends have more flavor and are fresher!
• Corn Tortillas: I really like making these at home too. But any tortilla you like will work, even flour tortillas.
• Cilantro: I add cilantro on top as a garnish. If you aren’t a fan, you could leave this out if you wanted to!
• Water: I like to add water when I’m cooking the meat. It adds a little more moisture to keep it from being dry.

How to Make Chorizo Tacos

These Mexican Chorizo Tacos are so easy to make, you will have a delicious and flavorful dinner ready in just 15 minutes! They are always a favorite at my house, and it’s so easy to make for a large crowd! The best part (besides the amazing flavor) is that you only need one pan to make this meal. Cleaning up afterward is really fast too!

1. Cook Veggies: Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become a little seethrough. Add the garlic and cook for 30 seconds until you can smell them.
2. Cook Pork: Add the ground pork and cook for 8-10 minutes. Stir occasionally until the pork is completely cooked.
3. Season: Add the chorizo mixture and stir to incorporate it into the meat. You will continue to cook the seasonings into the meat for about 3 minutes. Taste and add more seasoning if needed.
4. Add Water: Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water if you like it that way too.
5. Warm Tortillas: Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
6. Assemble: Fill the corn tortillas with the cooked chorizo and add your favorite toppings.
7. Garnish: Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you want!

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10-minute pesto pasta is made with fresh basil, parmesan, pine nuts, and olive oil. It brings incredible flavor to your pasta dish and is ready in no time at all! 

Nothing is quite as impressive (or delicious!) as some homemade pesto! For more pesto-inspired recipes, be sure to try Easy Baked Pesto Chicken, Pesto Pasta Salad, or this Basil Pesto Chicken Sandwich.

Quick and Easy Pesto Pasta

The Kohler Food and Wine Festival is a four-day extravaganza of food, good wine, and plenty of fun activities. We loved attending the events featuring the celebrity chefs. Fabio Viviani was such a blast to watch and so much fun. He showed us how to make some homemade pasta and an easy pesto. We all got to taste what he had created and it stood out as one of my favorites! I love when you can create something so easy and have it be so fresh and full of flavor. He is an incredible chef and has some amazing recipes in his book. What an experience to be able to meet celebrity chefs!

The recipe that I am sharing with you today is the creamy pesto pasta that he created. I love it because it is ready in just 10 minutes! It can be used as a simple side or you can easily add some protein in (this shredded chicken is perfect!) to make it the main dish! Either way, you’re going to absolutely LOVE the fresh, nutty, and savory flavor of this homemade pesto. It’s so much better than store-bought! For more tasty recipes inspired by Italian cuisine, find my full list here!

Ingredients for Pesto Pasta

Since this recipe has such a simple ingredient list, the key to making the best pesto is to make sure everything is as fresh as possible! This is one of my favorite pasta dishes because I usually have everything needed to make it on hand! All measurements can be found below in the recipe card.

• Basil Leaves: This gives pesto its signature fresh and aromatic flavor.
• Garlic: You can never go wrong with garlic! This gets blended with the basil, nuts, and cheese to add the perfect savory flavor to the sauce.
• Toasted Pine Nuts: Add a soft nutty flavor to the pesto.
• Parmesan Cheese: If you really want to take your pesto to the next level, try grating your own parmesan! The flavor is unmatched.
• Extra-Virgin Olive Oil: Olive oil helps everything blend together smoothly. I love adding it because it has the best earthy flavor, too! I would recommend using a high-quality, extra virgin olive oil here because it really adds a great flavor to the dish.
• Salt and Pepper: Add to taste!
• Pasta: I used shell pasta to hold in the delicious sauce, but feel free to use your favorite kind here! Penne, ziti, and classic spaghetti are all great choices!

How to Make Homemade Pesto

This is such a quick and easy meal to make for your family. Everyone is going to love it! It really doesn’t get any easier than this. Simply blend the ingredients together, season to taste, and toss it with your favorite pasta!

1. Add Ingredients: In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil, and salt and pepper.
2. Blend: Pulse until desired chunkiness.  Adjust to desired seasonings.  
3. Combine: Heat pesto in a medium skillet and toss with hot pasta.

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This homemade Mexican chorizo recipe is easy to make and use in any recipe that calls for chorizo meat. Perfectly seasoned ground pork results in the classic flavors of chorizo using authentic spices and a hint of vinegar. You will fall in love with these flavors!

I love Mexican food and being able to make it at home. There is so much flavor packed into a dish that everyone in my family devours. If you love Mexican food like I do you’ll love this Slow Cooker Barbacoa Beef in a corn tortilla. Serve them with these Homemade Refried Beans and this Amazing Mexican Corn Salad. It’s the ultimate hearty and flavor-packed meal!

What is Mexican Chorizo?

Mexican Chorizo is a flavorful sausage that is traditionally made from ground pork. It is so yummy with a side of dirty rice and fresh pico de gallo. This fresh Mexican Chorizo is flavorful and known for being well seasoned with spices like chili powder, paprika, cumin, and oregano. You don’t have to make this ground pork dish into a chorizo sausage. You can just eat the meat on its own, in a taco, or in enchiladas.

Mexican Chorizo is different from Spanish Chorizo because Spanish Chorizo is usually cured like salami or pepperoni. You don’t have to cure this Mexican Chorizo. It is just cooked in a pan with all of the seasonings. You will love this recipe because the spices are so unique and really make this dish stand out. I love to make Chorizo because it is so easy and everyone compliments the flavors.

Ingredients in Homemade Chorizo

Chorizo is so full of flavor without very many ingredients. I love how simple this meal is because it is so filling and fun to eat. Your family will ask for this dish again and again! Most of the ingredients you will have on hand already. If you have to buy any spices you can add them to your spice cabinet to use again and again. See the recipe card below for exact measurements.

• Ground Pork: Chorizo translates to spicy pork sausage, so it is the traditional meat to use for this dish. If you want more fat in your chorizo, then you can buy a regular package of ground pork instead of a lean one.
• Homemade Chorizo Seasoning: This Chorizo Seasoning is a blend of spices like paprika and garlic that gives this dish its traditional flavor.
• White Vinegar: Vinegar helps the meat to crumble.
• Olive Oil: You can use your favorite oil. I like using olive oil the best, but vegetable oil or canola oil would work great in this recipe.
• Water: Use if needed.

How to Make Homemade Chorizo

All you need to make this Homemade Mexican Chorizo is one bowl and one pot. You will love how simple it is to make. You can easily make this dish in under 20 minutes! I also love that you can make extras for leftovers that just taste better and better. You can freeze your Chorizo and pull it out of the freezer for a quick meal. There are so many great ways to use Chorizo and making it is a breeze!

1. Mix: In a large bowl, combine the ground pork, ⅓ cup of homemade chorizo seasoning, and 2 tablespoons white vinegar. Mix to combine using clean hands.
2. Heat Oil: Add the oil to a large non-stick skillet over medium-high heat.
3. Cook Pork: Add the pork mixture to the skillet and saute for 8-10 minutes. Then add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.
4. Eat: Use in any recipe that calls for Mexican chorizo meat and enjoy!

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

Ingredients: onion, diced, chopped carrots, chopped celery, quartered baby red potatoes, garlic clove, minced, boneless, skinless chicken breasts (about 3 medium breasts), low-sodium chicken stock , coarse kosher salt, divided , dried thyme, bay leaf, black pepper, unsalted butter, heavy cream, all-purpose flour, 8 ct. package southern-style biscuits, frozen baby peas