Ingredients

  • To be sure your baking dish holds 4 quarts (16 cups), use a liquid measuring cup to pour water into the dish till it’s full. You’ll want enough room so that the casserole doesn’t completely fill the dish.
  • Frozen shredded hash brown potatoes are great to have on hand. They save all the prep work of grating your own potatoes, and they don’t turn brown like fresh potatoes. Be sure to thaw the potatoes first before using in this recipe.
  • Any creamy soup will work in this casserole if you don’t have cream of chicken soup on hand. Cream of celery or mushroom soup work well too. Be sure the can is the same size.
  • For a twist, try using different cheeses like jalapeño cheddar, American or gouda.
  • For extra cheesiness, during the last 10 minutes of baking, sprinkle more cheese on top of the casserole, return to oven and continue to bake until cheese is melted.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Chicken

Gravy

Steps

  • In 12-inch skillet, heat oil over medium-high heat until hot. Cook chicken in oil 14 to 18 minutes, turning once, until golden brown on all sides and chicken is no longer pink in center. Transfer to cookie sheet, and keep warm in oven while making gravy.
  • Pour off all but 2 tablespoons of oil and drippings in skillet. Add 2 tablespoons flour, 1/4 teaspoon salt and 1/4 teaspoon pepper to oil in skillet. Cook over medium heat 1 to 3 minutes, stirring occasionally, until thickened and light golden brown. Beat in milk with whisk 1 to 2 minutes or until mixture thickens. Place chicken breasts on plates, and divide gravy evenly over chicken breasts.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Nuggets

Honey Mustard Sauce

Steps

  • 1 Cut chicken into 1-ounce chunks. You should get about 24 pieces. Add chicken to a bowl with pickle juice and let marinate for at least 20 minutes.
  • 2 Preheat oil to 350°F in a deep fryer or heavy saucepan. In one bowl, whisk together eggs and milk. In a second bowl, whisk the dry ingredients together.
  • 3 Drain chicken well and pat dry with a few paper towels. To coat nuggets, dredge each piece in the dry ingredients, then the egg mixture, then again back in dry ingredients so there is a nice crust on nuggets. Place nuggets on a baking rack and repeat until all pieces are breaded.
  • 4 Fry nuggets in batches for 6-7 minutes until they are golden brown and cooked through. Test a larger piece by cutting it in half to make sure they are cooked through.
  • 5 Remove nuggets from fry oil and drain on a few paper towels. Serve while warm with honey mustard sauce and waffle fries.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

  • It’s dangerously easy, folks. Almost every fast food place has some version of nuggets on their menu. Some are better than others. In my humble opinion, I think Chick-fil-A™ does a great job with theirs. Of course, if it’s Sunday and you’re craving them, you are out of luck! Until now. Because now you can just make them at home. Don’t forget the waffle fries! I don’t know this for a fact, but it seems like they must brine their nuggets or something. They are always nicely seasoned and really juicy. This might sound crazy (okay… it definitely does), but pickle juice is the way to get that Chick-fil-A brined flavor! Serve these tasty nuggets with that delicious honey mustard and some crispy waffle fries.

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Ingredients

Steps

% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Dip

Potatoes

Steps

  • 2 In 12-inch skillet, melt butter over medium-high heat. Add onions; cook 15 minutes, stirring frequently. If onions are browning too fast, reduce heat to medium. Carefully add 1/4 cup of the water, and stir to deglaze pan. Cook 10 minutes, stirring frequently. Repeat deglazing with remaining 1/4 cup water. Cook 3 to 5 minutes, stirring frequently, until water is absorbed and onions are deeply browned and tender. Stir in 1/2 teaspoon salt; transfer caramelized onions to bowl. Cool 15 minutes at room temperature. Chop onions, and add to small bowl.
  • 3 Prepare dip by mixing mayonnaise and sour cream with cooled onions; stir until completely combined. Refrigerate until ready to serve.
  • 4 Meanwhile, mix potatoes, oil, 1/2 teaspoon salt and the pepper in medium bowl; stir to coat evenly. Place potatoes cut side down in pan. Roast 25 to 30 minutes or until tender and golden brown on cut side. Serve dip with potatoes.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Steps

  • Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat until hot; cook onions in oil 15 to 20 minutes, stirring frequently, until onions are soft and golden brown. If onions start to stick, stir in 1/4 cup water.
  • Meanwhile, in small bowl, mix mayonnaise and horseradish. Slice sheet of dinner rolls in half horizontally; place bottom half in ungreased 13×9-inch (3-quart) baking dish. Spread cut side of roll top with horseradish mayonnaise. Mound roast beef on each roll bottom. Spoon caramelized onions over beef; top with Swiss cheese. Place top half of rolls over cheese.
  • In small bowl, stir melted butter and parsley until well mixed. Brush over top of rolls. Bake 19 to 22 minutes or until rolls are golden brown and cheese is melted. Cut into individual sliders, and serve.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

  • As far as party food goes, these roast beef sliders are everything. They’re easy to make, bake beautifully in the oven and can feed a hungry crowd. While it may seem like extra work to first caramelize the onions, they provide a lot of rich, sweetness that matches perfectly with the roast beef, so don’t skip this step! Using a whole sheet of dinner rolls is the easiest way to create a lot of mini sandwiches very quickly that are easy to serve. Just let your guests break off what they want and enjoy. And while any 12-count package of dinner rolls can work, for extra deliciousness King’s Hawaiian™ savory butter rolls work the best with this recipe. So beef up your party food and make these mouthwatering sliders for your next game day, party, potluck or easy weeknight meal.

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Ingredients

Steps

  • Cut ends off onion. Cut onion in half, and cut each half into four equal pieces. Place 4 pieces of onion at the bottom of the slow cooker. Place pot roast on top of onions, then arrange remaining 4 onion sections around the roast.
  • Rub top and sides of roast with olive oil and sprinkle liberally with your favorite seasoning salt blend (or with salt and pepper), to taste. Top roast with rosemary sprig(s).
  • Meanwhile, carefully remove pan from slow cooker base and pour liquid through a fine sieve. Discard apple-onion pulp (or serve on the side, hot, like applesauce) and return the clarified liquid to the slow cooker and continue heating, uncovered. In a small prep bowl, mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth and lump-free. Add cornstarch and water to the slow cooker and whisk constantly to combine with cooking liquid until the mixture has thickened and sauce has formed. Pour sauce over meat on platter and serve immediately.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Steps

  • 1 Season roast with salt and pepper and add to a slow cooker. Add the sriracha and beef stock. If the liquid doesn’t come at least halfway up the beef, add water by the cup until it does. Cover slow cooker and cook 3-4 hours on HIGH or overnight (8-10 hours) on LOW.
  • 2 Remove beef and shred. Pour off cooking liquid and add to a medium pot. Bring liquid to a simmer for 25-30 minutes until liquid is reduced by about a third. This will be the dipping sauce.
  • 3 Return beef to slow cooker with 1 cup of the cooking liquid and keep warm until serving.
  • 4 Bake Pillsbury™ French bread according to package. When done, slice loaves in half lengthwise and return to the oven (cut-side down) for 8 minutes to toast bread.
  • 5 To make a sandwich, pile shredded beef high on half of the French bread. Drizzle with sriracha (optional) and serve with au jus sauce on the side for dipping!
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

  • An easy weeknight meal that will fill and satisfy on a cold winter night. “The hunch” is not something that detectives use to solve crimes. It’s actually a method for eating sandwiches – when a sandwich is so juicy and delicious, you need to hunch over a plate to eat it without dripping all over you! A good French Dip is a classic “hunch” sandwich. It also happens to be one of my favorite simple sandwiches. Good beef, cooked slowly, good toasted bread and a rich sauce is all you need to make it work. You can make French dips out of almost any roast cut, but one with less fat is better. You should estimate about 1/2 pound of beef per sandwich, so a two pound roast will make four hearty sandwiches. When you’re ready, pile on some of the shredded beef and serve each sandwich with a big dipping bowl of the sauce.

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Ingredients

Steps

  • Heat 12-inch skillet over medium heat; add beef. Cook 5 to 7 minutes, stirring occasionally, until browned; drain. Add remaining pasta sauce (about 2 1/2 cups), 1/2 cup of the water and the whipping cream to the beef. Pour into slow cooker.
  • Fill each uncooked pasta shell with rounded tablespoonful of cheese mixture. Place in slow cooker. Mix reserved 3/4 cup pasta sauce with remaining 1/4 cup water; spoon over shells. Cover; cook on high heat setting 1 1/2 to 2 hours or until pasta is tender. Sprinkle remaining 1/2 cup mozzarella cheese over shells. Cover; let stand 15 minutes.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

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Ingredients

Steps

  • Preheat oven to 350°F. Bring a large pot of salted water to a boil; add pasta shells and cook according to package instructions. Drain shells in a colander and rinse under cold water. Set on paper towels to try.
  • Heat olive oil in a large skillet on medium-high heat. Add onion and cook until softened, about 5 minutes. Add sausage and cook until no longer pink (about 5 minutes more), stirring frequently and breaking it into smaller pieces as you go. Add garlic and cook 1 minute longer. Remove pan from heat and allow sausage to cool.
  • Spread 1 cup of tomato sauce over the bottom of a 3-quart baking dish. Fill pasta shells with sausage-cheese mixture and arrange in a single layer. Spread remaining tomato sauce over stuffed shells. Cover dish with foil and bake until hot and bubbling, about 30 minutes.
% Daily Value*:

*Percent Daily Values are based on a 2,000 calorie diet.

  • We hate to brag, but as far as pasta recipes go, this sausage- and cheese-stuffed pasta shells recipe is the perfect make-ahead, crowd-pleasing dinner. Not only can the pasta shells be made ahead of time (boil the shells until al dente, toss with olive oil to avoid sticking, and refrigerate!), but the shells can be stuffed with the cheese, Italian sausage and spinach, and then refrigerated for up to 12 hours before serving. And if you’re meal prepping, you can make this dish in its entirety and freeze it directly in the casserole dish for up to two months. Just make sure to cover it to prevent freezer burn. Like we said, it’s the perfect meal.

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