The post These Scrumptious Dinner Recipes Will Delight Your Family appeared first on foodisinthehouse.com.
]]>Beef Noodle Casserole
What’s great about this casserole is that it is a wholesome meal that you can easily cook in bulk. Filled with cheddar cheese, garlic, sweet onion, and juicy ground beef, this beef noodle casserole is filled with diverse, sharp flavors.
Shepherd’s Pie Potato Skins
Although Sheperd’s Pie is a fairly well-known dish, this is an interesting twist that your family probably won’t expect. Instantly recognizable thanks to its saucy, red-wine-drizzled ground beef, these Shepherd’s Pie Potato Skins are sure to intrigue your family.
Rainbow Collard Green Wraps
If you’re looking to make dinnertime more healthy, then these Rainbow Collard Green Wraps are perfect for your family. What’s more, this scrumptious, wholesome wrap is vegetarian-friendly depending on whether or not you add meat.
Chicken Parm Stuffed Peppers
For an elegant, cheesy treat, you can surprise your family with these delicious Chicken Parm-Stuffed Peppers. This nutritious recipe involves placing some cheesy parmesan and mozzarella along with an array of spices into a large bell pepper.
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]]>The post You Have to Try this Cacio e Pepe Polenta appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup polenta
- 4 cups water
- 1 cup Pecorino Romano cheese, grated
- 1 tablespoon black pepper, freshly ground
- 2 tablespoons unsalted butter
- Salt to taste
Instructions:
- Bring water to a boil in a medium saucepan. Add a pinch of salt.
- Slowly pour in the polenta, whisking as you go to prevent lumps. Reduce heat to low and simmer for about 15-20 minutes, stirring frequently.
- In a separate pan, melt butter over low heat. Add black pepper and toast it for a minute to enhance its flavor.
- Once the polenta is thick and creamy, gradually fold the grated Pecorino Romano cheese, stirring until smooth.
- Pour the peppered butter mixture into the polenta and continue to stir until well combined. Season with salt to taste.
- Remove from heat and let it rest for a couple of minutes to allow flavors to meld and polenta to set.
- Serve warm with an extra sprinkle of Pecorino Romano and cracked black pepper for garnish. Enjoy!
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]]>The post You Have to Try This Easy Mushroom Risotto appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 cup Arborio rice
- 1/2 cup dry white wine
- 4 cups chicken or vegetable broth, kept warm
- 1 cup sliced mushrooms (such as cremini or button mushrooms)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 2 tablespoons unsalted butter
- Fresh parsley for garnish
Instructions:
- Heat the chicken or vegetable broth in a saucepan over medium heat. Turn the heat down to low to keep it warm, not boiling, throughout the cooking process.
- In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and cook until they release their moisture and become golden brown. Remove the mushrooms from the pan and set aside.
- In the same pan, add another tablespoon of olive oil. Add the chopped onions and cook for about 5 minutes until they become translucent. Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Add the rice to the pan and stir to coat with the oil, onions, and garlic. Toast the rice for about 2 minutes until it becomes slightly translucent around the edges, stirring occasionally to prevent sticking.
- Pour in the white wine to deglaze the pan and stir to remove any brown bits from the bottom. Continue to stir until the liquid is mostly absorbed.
- Add the warm broth one ladle at a time, stirring frequently. When the liquid is mostly absorbed, add the next ladle of broth. Continue this process until the rice is creamy and cooked to al dente, usually about 18-20 minutes.
- Fold in the sautéed mushrooms during the last few minutes of cooking, allowing them to heat through.
- Once the risotto is cooked, remove the pan from heat. Stir in the butter and grated cheese, then season with salt and black pepper to taste.
- Garnish with fresh parsley and more Parmesan if desired. Enjoy immediately or let cool and store in an airtight container for up to 5 days.
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]]>The post Looking for an Easy Dinner? Try This Spaghetti Aglio e Olio appeared first on foodisinthehouse.com.
]]>Ingredients
- 8 ounces spaghetti
- 4 cloves garlic, thinly sliced
- 1/2 teaspoon red pepper flakes (or to taste)
- 1/3 cup extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Grated Parmesan cheese (for serving)
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Use a ladle to reserve about 1/2 cup of pasta water before draining.
- While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sliced garlic and red pepper flakes and sauté for 1-2 minutes until the garlic becomes golden and fragrant. Be careful not to burn it.
- Once the pasta is cooked, drain and transfer it to the skillet with the garlic and oil.
- Toss the pasta in the garlic-infused oil, ensuring each strand is well coated.
- Season the pasta with salt and black pepper to taste. If you want more heat, you can also add extra red pepper flakes.
- Gradually add the reserved pasta cooking water to the skillet, a few tablespoons at a time, until you achieve a silky and slightly saucy consistency.
- Continue tossing the pasta in the skillet for 1 minute to allow the flavors to meld.
- Remove the skillet from heat and toss in chopped fresh parsley. Mix well.
- Plate immediately, and enjoy as is or with a sprinkle of Parmesan cheese.
- Enjoy!
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]]>The post Pizza-Inspired Recipes Everyone Will Love appeared first on foodisinthehouse.com.
]]>Pizza Monkey Bread
Monkey bread is a fun and easy snack traditionally made with cinnamon sugar, but this recipe by The Girl Who Ate Everything gives it a savory spin with some garlic butter, cheese, and plenty of pepperoni. We love to put it out as a shareable snack at parties and on game days—with marinara sauce for dipping, of course.
Cheesy Vegan Pizza Beans
Vegans like pizza, too! Minimalist Baker knocks it out of the park with this nutritious and delicious pizza-inspired entrée. Made with cannellini beans and a homemade cashew cheese sauce, it’s filling, flavorful, and oh-so comforting. Enjoy it on its own, or as a dip with some toasted garlic bread.
Pizza Pasta Bake
Half the reason we like to order pizza in the first place is that it’s convenient, but when we’re feeling lazy and don’t want to spend extra money on takeout, this pasta recipe by Salt & Lavender is a great alternative. With just 4 simple ingredients, it takes only 10 minutes to whip up and is really to serve in less than an hour—like delivery, but better.
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]]>The post Comfort Food Mashup Recipes You Have to Try appeared first on foodisinthehouse.com.
]]>Buffalo Chicken Mac and Cheese
Perfect for game day or any big family function, this recipe by Baker by Nature is creamy, cheesy, and has just the right amount of kick. Made with four kinds of cheese, some rotisserie chicken, and a healthy dose of hot sauce, it’s got all the comfort of classic mac and cheese along with all the flavor of buffalo chicken wings—all together in one indulgent dish.
Breakfast Pizza
Breakfast for dinner takes on a whole new meaning in this two-for-one recipe by Budget Bytes. Prepare your own dough according to your preferences, spread it with some sauce and a sprinkle of cheese, then top it with some eggs and bacon for good measure. It’s also a great way to spruce up leftover pizza—just follow the directions for the toppings as written and heat in the oven for 12-15 minutes.
French Onion Smashed Potatoes
Oh, potatoes, is there anything you can’t do? Versatile, affordable, and oh so comforting, potatoes are an ideal blank canvas for rich caramelized onions in this decadent recipe by How Sweet Eats. Like traditional French Onion soup, a healthy layer of melted gruyere rounds things out with a nice salty bite.
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]]>The post 3 Quick and Easy Weeknight Dinner Recipes appeared first on foodisinthehouse.com.
]]>One-Pan Chicken
Have you ever heard of One-Pan Chicken? You might not recognize the name, but you’ve probably done this countless times before. Gather your chicken thighs or drumsticks, along with whatever you’re seasoning it with, as well as a bunch of veggies, and roast it in a pan for 30 minutes. Easy!
Veggie Stir-Fry
Another meal that’s super healthy and also incredibly easy to prepare is veggie stir-fry. You might think that stir-fry sounds more complex than you’d like to tackle, but when you really think about it, you’re just tossing a bunch of veggies into a pan. Ten minutes later, and you’re done.
(@dannithefoodie_)Spaghetti Aglio e Olio
Here’s yet another recipe that sounds a lot fancier than it actually is. This popular pasta dish is subtle but brims with decadent flavor. After preparing pasta al dente, mix it with minced garlic, olive oil, red pepper flakes, and parmesan cheese. That’s pretty much it!
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]]>The post How to Make Hearty Chard & Chickpea Stew appeared first on foodisinthehouse.com.
]]>The chard can be subbed for other cooking greens such as kale, spinach, or collard greens.
Ingredients:
- 1 white onion, finely chopped
- 2 tablespoons extra virgin olive oil
- 5 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1 can chickpeas, drained and rinsed
- 1 large bunch chard, thoroughly washed and roughly chopped
- 1 cup veggie stock
- Zest of 1 lemon
- More olive oil to finish
- Greek yogurt & toasted sourdough, to serve.
Instructions:
- Warm a large sauté pan over a medium heat. Add 2 tablespoons olive oil and the onion. Fry for 10-12 minutes until the onion is soft and translucent.
- Add the garlic, paprika, and chili flakes and fry for a few more minutes, taking care that the garlic doesn’t burn.
- Add the chickpeas, chard, and veggie stock and pop the lid on the pan. Leave to simmer for around 15 minutes until the chard is wilted and the chickpeas are soft.
- Turn off the heat and add the lemon zest and then another swirl of olive oil.
- Serve with a dollop of Greek yogurt and thick piece of sourdough toast.
- Enjoy!
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]]>The post Easy End of Summer Dinner Ideas appeared first on foodisinthehouse.com.
]]>No one is quite ready to replace barbecues by the pool with rushed dinners between homework and after-school activities. It’s a change we’ll inevitably have to embrace, but for now, we’ll continue our relaxed, easy dinners with loved ones while we still have the chance. Here are some of the recipes we’ll be serving.
Grilled Pizza
Sure, if we’re going with pizza then ordering out might technically be easier, but making your own grilled pizza from scratch is surprisingly simple and 100% worth the effort. In keeping with making the most out of summer, we especially recommend throwing yours on the grill for a fun outdoor meal the whole family will enjoy. This recipe by Tastes Better From Scratch is one of our go-to’s and takes less than 30 minutes to prepare.
Easy Summer Pasta Salad
One of the best parts of summer is all of the incredible seasonal produce. This recipe by Vegan Richa puts fresh summer veggies to good use by tossing them with some pasta and a homemade Italian dressing. It’s 100% vegan and super easy to throw together last-minute using whatever pasta and veggies you may have on hand.
Hawaiian Chicken Kebabs
If you aren’t too tired of barbecue but are over burgers and hot dogs by now, this recipe by Simply Scratch is a great way to mix things up. Grilled chicken gets a sweet and spicy makeover with the addition of pineapple chunks and jalapeño peppers, while bell pepper and onion keep things light. Serve them with rice, and be sure to hold onto any leftover marinade for dipping.
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]]>The post Make This Easy Tuna Noodle Casserole for Dinner appeared first on foodisinthehouse.com.
]]>Ingredients:
- 1 package egg noodles
- 4 ¼ teaspoons kosher salt, divided
- 4 tablespoons salted butter, divided
- 5 teaspoons olive oil, divided
- 1 package sliced fresh mushrooms
- 1 small white onion, minced
- ¼ cup all-purpose flour
- 2 cups milk
- 1 ½ cups chicken stock
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon ground black pepper
- 1 ½ cups shredded white Cheddar cheese
- 1 cup frozen sweet peas
- 2 cans tuna, drained
- 1 cup panko bread crumbs
- ¼ teaspoon ground paprika
- 2 tablespoons finely chopped fresh parsley
Method
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
- Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, for about 6 minutes. Drain noodles. Return to pot and set aside.
- Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent. Add remaining butter and sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in the milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
- Add the sauce mixture to the noodles and stir in 1 cup of Cheddar cheese, peas, and tuna. Pour the mixture into the prepared baking dish and sprinkle the remaining Cheddar cheese over the top.
- Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
- Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.
The post Make This Easy Tuna Noodle Casserole for Dinner appeared first on foodisinthehouse.com.
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